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Castle Hill Inn at Christmas
chefs & restaurantsfarmsnews

News Bites: Castle Hill Inn Christmas Celebrations / Skydog Farm Holiday Greenhouse Oasis / RI Seafood Marketing Collaborative Receives Grant

by David Dadekian November 18, 2021
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.



Castle Hill Inn Celebrates Christmas On The Hill With Festive Happenings This Holiday Season

Castle Hill Inn invites guests to experience a tradition like no other with holiday offerings including a pop-up tree & wreath sale benefitting the James L. Maher Center, s’mores on the Inn’s Terrace, and festive holiday meals in The Dining Room at Castle Hill

Castle Hill Inn at Christmas

This winter, Newport’s iconic Castle Hill Inn invites guests to get into the holiday spirit with a host of events and celebrations starting the weekend after Thanksgiving and going all the way through to New Year’s Day.

With its sweeping views of the Atlantic Ocean and Narragansett Bay, there is no better location in Newport to celebrate the season. The halls of Castle Hill Inn’s mansion will be decked with festive décor, the wood-burning fireplaces will be roaring, and the Inn will be filled with merriment all December long.

“Christmas at Castle Hill Inn is always a special occasion, and we’re thrilled to help spread holiday cheer throughout Newport with the launch of our first-ever pop-up tree and wreath sale the weekend after Thanksgiving, benefiting our friends at the James L. Maher Center,” said Brian Young, managing director of Castle Hill Inn. “We are also looking forward to bringing back our popular s’mores offering on the Inn’s terrace, along with our traditional holiday meals for Christmas and New Year’s.”

A listing of festive happenings at Castle Hill Inn this holiday season follows below.

Pop-Up Tree & Wreath Sale Benefitting the James L. Maher Center

In the spirit of the season, Castle Hill Inn will sparkle with compassion and holiday cheer on the weekend after Thanksgiving.

Castle Hill Inn will host a pop-up tree and wreath sale to benefit The James L. Maher Center from 10am-3pm on Saturday, November 27 and Sunday, November 28. The public is invited to enjoy complimentary hot chocolate and cookies, holiday tunes, and other festive touches while selecting the perfect greenery in one of Newport’s most iconic settings. Wreaths, swags, and Balsam fir trees – including both tabletop and full-size trees – will be available for purchase.

“Our tagline is life to its fullest,” notes executive director Lynne Maher, “and I can’t think of anything that epitomizes that more than the opportunity to make a very special holiday memory. The Maher Center is absolutely delighted to partner with Castle Hill Inn to create Christmas magic for old and new friends – while raising vitally important funds that will brighten the lives of the people we serve, all year long.”

All proceeds from the tree & wreath sale will benefit the James L. Maher Center, which has been serving people with intellectual and developmental disabilities on Aquidneck Island and in Rhode Island’s East Bay communities since 1953. The Maher Center offers an array of programs – including creative, recreational, and social programming, volunteer and employment opportunities, supportive residential options, and accessible, on-demand transportation services – with the goal of helping people imagine and curate fulfilling lives that reflect their unique interests, affinities, and talents.

“We strongly believe in the mission of the James L. Maher Center, and are proud to be working with this incredible organization,” continued Brian Young. “We invite the Newport community to purchase their Christmas trees and wreaths with us this year, and enjoy the festive ambiance at Castle Hill Inn while supporting such a wonderful cause.”

S’more Holiday Cheer at Castle Hill Inn

Back by popular demand, Castle Hill Inn is sparking up some yuletide merriment on weekends in December with firepits and s’mores on the Inn’s terrace! Guests will stay warm and cozy by a wood-burning fire pit while enjoying stunning views of the Newport Pell Bridge and Narragansett Bay in the background. This experience includes all the fixins’ for traditional s’mores, complimentary hot chocolate or cider, and three comfy fleece blankets to take home. “Spikes” for the hot chocolate and cider are also available for those looking for a bit of extra warmth.

The cost to book a firepit is $200, and each reservation can serve up to six guests. All reservations must be made online and will become available one week in advance. Reservations will be offered at 4:30pm and 7:30pm on December 9-12th, December 16-19th, and December 26-30th.

Enjoy a Festive Christmas or Christmas Eve Meal in The Dining Room at Castle Hill

Christmas at Castle Hill Inn is always a merry occasion, and this year is no different! The Inn invites guests and locals alike to enjoy The Dining Room’s traditional three-course menu with some holiday favorite twists throughout. The mansion will be adorned in festive décor and Christmas cheer, and guests can relax by the Inn’s wood-burning fireplaces and enjoy live music.

The three-course menu, priced at $98 per person, features holiday classics such as Roasted Chestnut Soup and Christmas Goose En Croûte, along with Baked Stuffed Lobster, Maple Glazed Blackbird Farm Ham, Grilled Beef Tenderloin, and more. Seatings will be offered between 4:30-8:00pm on Christmas Eve and from 12:00-8:00pm on Christmas Day. Reservations for non-hotel guests can be made starting Nov. 26 for Christmas Eve and Nov. 27 for Christmas Day, and can be made via email.

Ring in the New Year with Castle Hill Inn

Ring in the New Year at Castle Hill Inn! The Dining Room at Castle Hill is offering a delectable New Year’s Eve four-course menu by Chef Louis Rossi, featuring family style hors d’oeuvre to share, followed by three delicious courses. Enjoy live music while you dine, and finish off with a complimentary champagne toast and head into ’22 with style! The four course menu is $165 per person, and reservations for the general public can be made via email & phone beginning December 3rd (hotel guests may book in advance). 

Guests and locals alike can also celebrate the start of the New Year at Castle Hill Inn with the Inn’s classic New Year’s Day Brunch. Served from 10:45am-3:00pm on the first day of the year, Castle Hill will be serving an a la carte menu and of course plenty of bloody marys and mimosas!

For more information on holiday happenings at Castle Hill Inn this year, please visit https://www.castlehillinn.com/specials.


Skydog Farm Annual Holiday Greenhouse Oasis Opens Saturday November 6th Free Holiday Homestead Series

Skydog Farm has transformed their 1,800 sq ft botanical greenhouse into a Holiday Oasis that is open to the community Saturdays 12-4pm and by appointment throughout November and December.   

This is the third year that owners, Mark Phillips and Katherine Fotiades, have opened their greenhouse for the winter season. “It is an honor to be able to offer an alternative to the holiday hustle and bustle that we can so easily become overwhelmed by. Being in a warm sunny greenhouse with natural beauty helps to sooth the senses and invites us to step out of the chaos and into the present moment. Our hope is to provide a local shopping experience that is both uplifting and serene.” says Katherine Fotiades.

Skydog Farm continues to inspire their community to reconnect to the Arts of Home & Hearth by adding a Holiday Homestead Series to this year’s Winter Greenhouse Schedule.  Their Fall Series was very well received and the Holiday series will offer cooking and seasonal DIY botanical craft demonstrations. Demos are free and will be held at 1:00pm on Saturdays during their normal operating hours throughout November and December. The Holiday Series will culminate with a Gingerbread House contest and extended hours for a special candlelit evening on Saturday December 18th. The entry fee for the contest will be a donation to a local charity (TBD). Please register for individual demos and/or contest. Space is limited.

Skydog Farm also offers a flexible year round CSA farm share program where you can save up to 25% off market price on their hydroponic leafy greens and herbs. You have a choice of a large or small package, four or twelve weeks and pickup at Skydog Farm or at Farm Fresh RI’s Sims Winter Market in Providence, Saturdays 9-1pm. By supporting a “pick to order” farm model you not only secure your weekly share of fresh produce, you also reduce food and packaging waste and strengthen the local food system.

Demo Schedule:

11/6     Winter Farm Share Enrollment
11/13   Making the Perfect Pie Crust
11/20   Succulent Centerpieces 
11/27   Succulent Fairy Birdhouses
12/4     Creating a Solstice Spiral*
12/11   Gingerbread Construction
12/18   Gingerbread Contest & Candlelight Evening

To learn more about upcoming events, CSA shares and to register for demos, visit www.skydogfarm.com or by follow them on social media Instagram @skydogfarmri

For more information on Farm to School programs. https://www.farmfreshri.org/programs/farm-to-school/ and https://www.rifarmtoschool.org/


Governor McKee, Congressional Delegation Join DEM in Announcing $300,000 Federal Grant Aimed at Strengthening Local RI Seafood Market

Governor Dan McKee, members of the Rhode Island Congressional delegation, and the Department of Environmental Management (DEM) today are announcing the launch of a new, year-long seafood marketing and promotion campaign aimed at increasing the consumption and value of Rhode Island seafood in Rhode Island. The campaign will be undertaken by DEM on behalf of the RI Seafood Marketing Collaborative, a public-private body whose objective is to support local fishermen and seafood farmers and increase awareness and consumption of locally harvested species by the public. It will be supported with a $300,000 Saltonstall-Kennedy grant awarded to DEM by NOAA Fisheries and begin in January 2022.

The campaign focuses on the enormous benefits to be derived by steering more RI seafood to RI markets, for sale by RI seafood retailers and consumption by RI consumers, including residents and visitors/tourists. Rhode Island’s commercial fisheries have long been an economic powerhouse. Annual wild harvest landings total over 80 million pounds, valued at over $100 million (ex-vessel). These landings yield a total economic output valued at over $400 million and support over 4,000 jobs. In addition, shellfish farms in RI waters produce more than 8 million oysters annually, with a farm-gate value of nearly $6 million.

It is striking to note that most seafood landed and grown in RI is exported out of state and most seafood sold and consumed in RI is imported into the state. Exports of RI seafood are important and valuable and will remain so. However, the relatively small amount of RI seafood sold in RI calls attention to the need and opportunity to grow the in-state market and render it more secure.

“This grant is a win for Rhode Island’s blue economy on many levels. It will boost our commercial fishing, benefit Rhode Island consumers, and support food security and sustainability initiatives,” said Governor Dan McKee. “I look forward to helping Rhode Island seafood – which is renowned worldwide – increase its value and realize its full potential locally.”

“Rhode Island offers some of the best fresh-caught and cooked seafood in the world and this federal grant will help promote local, sustainably-caught seafood to a wider audience,” said Senator Jack Reed. 

“Fishermen and shellfish harvesters catch some of the freshest, most delicious seafood in the country right off the coast of Rhode Island,” said Senator Sheldon Whitehouse. “These federal funds will be used to help get the word out so that more locally caught fish end up on plates across the state and more jobs are created on Ocean State docks.”

“Rhode Island seafood is the envy of the world, but we can do a better job of supporting our local fishermen and shellfishermen right here at home,” said Rep. Jim Langevin. “I’m proud to have helped secure this federal funding to shore up Rhode Island’s Blue Economy, so that Rhode Island residents, visitors, and tourists can fully enjoy all that our booming local seafood industry has to offer.” 

“I’m thrilled that DEM has been awarded a $300,000 Saltonstall-Kennedy grant to support this new initiative that will benefit our local fisherman, shellfisherman, and the RI seafood industry,” said Congressman David N. Cicilline. “This funding will help bring to fruition years of hard work and dedication from DEM and Rhode Islanders who have working to strengthen our local seafood market and economy here at home.”

“This grant provides an amazing opportunity to provide Rhode Island seafood consumers with more information about our products and develop stronger, direct connections to Rhode Island seafood. Through the implementation of this Saltonstall-Kennedy grant, we are poised to do just that,” said DEM Acting Director Terry Gray. “DEM is grateful for the leadership of Bob Ballou, who wrote the winning grant proposal and is passionately dedicated to expanding our seafood supply chain to support the local food system.”

The new campaign is aimed at increasing consumer awareness of and demand for RI seafood products in RI, thereby increasing in-state sales, spurring growth of the local seafood economy, and supporting a stronger, more resilient local food system that is less dependent on less reliable out-of-state sources. Shorter supply chains, or food miles, also have smaller carbon footprints, thereby helping to mitigate the impacts of climate change.

The federal grant will be used to fund a comprehensive multimedia advertising campaign, coupled with point-of-sale support, spanning all of 2022. The campaign will promote all opportunities to access RI seafood in RI, including retail markets and restaurants as well as opportunities to buy directly from commercial harvesters. All RI businesses that offer RI seafood, and all RI consumers who prefer RI seafood, stand to benefit. For RI businesses, benefits include opportunities to increase sales and to derive more value from those sales, given the appeal of fresh RI seafood in RI. For RI consumers, benefits include enhanced opportunities to access and enjoy nutritious seafood from local waters. The campaign will afford more opportunities for RI retailers and consumers to tailor their seafood sales and purchases to better support the hard-working Rhode Islanders who harvest and grow RI seafood.

An important corollary component of the grant award is a dedicated study to assess the effectiveness of the marketing and promotion campaign. Dr. Hiro Uchida, Chair of the University of Rhode Island’s Department of Environmental and Natural Resource Economics, will track changes in sales of RI seafood in RI, and the value of those sales, throughout 2022 via data provided by a diverse cohort of RI retailers and sales venues. The results of the study will be used to determine whether the solid investment in promoting the RI commercial fishing and seafood industry yields solid, measurable results. RI businesses interested in participating in this evaluative process should contact Dr. Uchida at riseafoodstudy@uri.edu

The grant award brings to fruition 10 years of strategic planning and program development undertaken by DEM and the RI Seafood Marketing Collaborative. The collaborative is a 19-member advisory body established in 2011 by the RI General Assembly. Its membership includes representatives from all key sectors of the RI commercial fishing, aquaculture, and seafood industry, joined by representatives from URI, RI Sea Grant, and a host of state agencies, namely DEM, the RI Commerce Corporation, Rhode Island Department of Health, and RI Coastal Resources Management Council. In coordination with key partners, and drawing upon a shoestring budget, the group has overseen the development of a strong framework and strategy for marketing and promoting RI seafood, administered by DEM. Core program components include a trademarked RI Seafood brand, a robust SeafoodRI.com website, a Fish Line phone app, and a well-honed social media presence. These tools-in-the-toolbox will continue to serve as unifying elements, augmented by the new surge of paid multimedia marketing, consumer education, and retailer support made possible thanks to the new grant award.

For more information on the RI Seafood Marketing Program, contact Robert Ballou, Assistant to the Director, DEM, and Chair of the RI Seafood Marketing Collaborative, at Robert.Ballou@dem.ri.gov. For more information on DEM programs and services, visit www.dem.ri.gov. Follow DEM on Facebook, Twitter (@RhodeIslandDEM), or Instagram (@rhodeisland.dem)

November 18, 2021 0 comment
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News Bites: Easy Entertaining for Valentine’s Day, M.S. Walker & Battle Road, Waterman Grille’s Burger and Beer, and The Preserve at Boulder Hills Winter Champagne Brunch

by David Dadekian February 10, 2015
written by David Dadekian

Valentine's DayCurrent news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Easy Entertaining Inc to Host Third Annual Valentine’s Day Dinner!

If you’re looking for something different this Valentine’s Day look no further than the Cafe at Easy Entertaining. This farm-to-fork Cafe and Catering collaborative is producing it’s third annual Valentine’s Day Tasting Dinner to provide a romantic and appetizing date spot for couples celebrating the holiday.

Easy Entertaining has been hosting successful tasting dinners with varying themes each month at their Cafe for the last two years, and this Valentine’s Day marks the second anniversary of these dinners.

“We’re so excited that our dinners have been so well received and we’re even more excited to be sharing our third Valentine’s Day Dinner with everyone. We’ve worked to create a menu that’s unique to provide an unforgettable Valentines Day experience.” stated Kaitlyn Roberts, Proprietor and Executive Chef of Easy Entertaining.

The menu for this tasting dinner has starters such as an Anti Pasti for Two with locally cured Daniele meats, house pickled vegetables, and Narragansett Creamery Cheeses or Grass Fed Beef Tartare with Easy Entertaining’s house made mustard aioli and grilled breads. Couples can also enjoy a Yogurt Marinated & Grilled Flank Steak, Pinot Noir Mustard Glazed Baffoni Farm’s Chicken, Mushroom Risotto, and more for their entree. Guests are invited to finish the night with a sweet bite of Chocolate Cake for Two or Citrus Panna Cotta.

The entire Valentine’s Day menu is available on Easy Entertaining’s website at EasyEntertainingRI.com. Reservations are required for the Valentine’s Day dinner and two seatings are available, one at 6 p.m. and one at 8:30 p.m. To reserve a table please call (401) 437-6090 or e-mail info@EasyEntertainingRI.com.
For more information on Easy Entertaining please call Nik Delfino at (401) 437-6090 or e-mail him at nik@EasyEntertainingRI.com.

 


Battle Road Brewing CompanyM.S. Walker to Distribute Battle Road Beer

Beloved Brand to Be Available in MA & RI as Early as Spring 2015

For the first time since the 1980s, M.S. Walker will distribute beer—in addition to its enviable portfolio of wine and spirits—throughout Massachusetts and Rhode Island. The fifth-generation wholesale distributor based in Somerville, MA, will take on the distribution of Battle Road Brewing Company when the beloved beer brand re-launches as early as Spring 2015 with a new design, format, and eventual brewery and brewpub slated for later this year.

“After 30 years, we are excited to return to beer distribution with full confidence that M.S. Walker can assist Battle Road in becoming an industry leader,” says Michael Brody, Vice President of Sales for M.S. Walker. “As a family-owned business founded in Massachusetts not far from the Battle Road, we are intrinsically tied to and inspired by Battle Road Brewing Company’s mission and best-in-class products.”

The M.S. Walker distribution deal is the latest development in the re-launch of Battle Road Brewing Company, which is being spearheaded by Whole House Group and Managing Partner Greg Hill, in partnership with Battle Road Brewing Company founders Jeremy Cross and Scott Houghton. Whole House Group will lead the charge through 2015 to further establish Battle Road as a nationally-recognized beer with strong ties to its Massachusetts birthplace. When Battle Road re-launches in Spring 2015, a number of improvements will be made, including:

Look                                         Battle Road will unveil a new logo (see above right corner), branding, product design, and website.

Format                                    Instead of 22-oz bottles, Battle Road will now be available in 12-oz cans.

Distribution                         In a distribution partnership with respected wine and spirits distributor M.S. Walker, Battle Road will be available at hundreds of retail shops and bars and restaurants throughout Massachusetts and Rhode Island.

Brewing/Brewery             Jeremy Cross and Scott Houghton will continue to contract brew until their vision to establish a dedicated brewery and brewpub in the Battle Road area comes alive in 2015.

 


Waterman Grille Announces Beer & Burger Pairing On Thursdays

Providence’s Waterman Grille Offers Two Favorites Paired Together- Burgers and Beer

WHO: Providence’s Waterman Grille Executive Chef Tim McGrath has launched an ever-changing new Burger & Beer Pairing every Thursday.

WHAT: Providence’s Waterman Grille, one of the Newport Restaurant Group’s fine dining establishments, has debuted a $10 special offering a beer and burger pairing every Thursday this season. Waterman Grille Executive Chef Tim McGrath’s current pairing was inspired by the flavors of New England. Maine family farms burger, beet mostarda, kale and red cabbage slaw, great hill blue cheese, whole grain mustard and poppy seed butter brushed brioche roll. Delicious pairings will change every three weeks highlighting the creativity of the Waterman Grille culinary team and Foolproof’s array of Foolproof’s craft brews.

WHEN: Thursdays from 5:00 p.m. until 9:00 p.m. at the bar and lounge only

WHERE: Waterman Grille
4 Richmond Square
Providence, RI 02906
401.521.9229
www.watermangrille.com

MORE: Waterman Grille’s Thursday $10 Burger & Beer Pairing is available only in the lounge and bar.

 


The Preserve at Boulder Hills Winter Champagne Brunch

Starting January 11th every Sunday, from 10am to 2pm The Preserve at Boulder Hills will be serving Brunch. For $14.99 per person, enjoy a wide variety of breakfast and lunch items expertly prepared by our executive chef. Each week will feature a chef’s choice carving station, pasta station, chicken, and salad. Weekly staples will include fresh local scrambled eggs, Texas French toast sticks or pancakes, maple breakfast sausage, Applewood smoked bacon, roasted potatoes, seasonal fruit salad, an assortment of baked goods, and a dessert station full of sweet treats! For more information please contact Kim at 401.539.4653 or email us at info@ThePreserveRI.com

The Preserve at Boulder Hills, 87 Kingstown Rd., Richmond, RI 02898

February 10, 2015 0 comment
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News Bites: Campus Fine Wines, Castle Hill Inn, Dave’s Marketplace, XO Café and 2 Pauls Good Food

by David Dadekian November 6, 2012
written by David Dadekian

Campus Fine Wines, photo courtesy of Campus Fine Wines

Campus Fine Wines, photo courtesy of Campus Fine Wines

Three current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Campus Fine Wines

Campus Fine Wines under new ownership for 1st time in nearly 40 years

The new owners of Campus Fine Wines will celebrate the store’s Grand Reopening throughout December, with Champagne tastings every Friday from 4PM-7PM.

Two local wine industry veterans and their spouses recently purchased the shop, which has been a Fox Point neighborhood landmark for decades. Andrea Sloan & Howard Mahady have combined industry experience of over 30 years. Howard has worked in retail since the early 90’s, first as the French wine & Scotch buyer at The Wine Specialist in DC, followed by 9 years as Sales Manager at Wakefield Liquors, then another 4 years as a rep in wine wholesale. Andrea spent about a decade in the photo industry before stumbling into wine in 2003, right around the time her son was born. She worked first as a rep for a small importer in MA before moving to Providence and taking a job at Campus Fine Wines where she was a manager; after 3 years she also moved to the wholesale side of the business. Andrea & Howard met on the road, quickly realized they had a similar aesthetic & philosophy about wine, and that they both still had a passion for retail. When Campus came up for sale, they jumped at the opportunity. Lucky for them, their spouses were willing to quit their jobs and sink their savings into the venture!

Since taking over in July, the four have quietly revitalized this old neighborhood favorite with an updated selection of wine, beer and tchotchkes to match the bright new paint job and artwork. Their energy and enthusiasm for what they’re selling is contagious, and it’s clear that part of their mission is to remind us that wine, beer, and spirits should be fun. But they’re very serious about what they’re doing, especially when it comes to wine. Part of what sets the new Campus apart is their commitment to producers who make wine with respect for the land, the grape, and those who drink. These producers understand that the best wines (not to be confused with the most expensive) are reflections of time, place and method. This simple truth, which is rightfully celebrated in food, is often overlooked in wine. With this in mind, the December tastings will focus on Grower Champagnes, aka: Farmer Fizz. These Champagnes are made by the underdogs of the Champagne region; these are the people who work the land, grow the grapes, and harvest the fruit. The yields are tiny, case production is minimal, and the resulting wines are true labors of love and expressions of place.

On the topic of place, the new owners are grateful to be in such a vibrant, dynamic city that bustles with creativity and values cultivating knowledge and new ideas. Their tagline, Cultivating Thirst, was born from the idea that those qualities are part of what defines Providence and it’s why they support local organizations such as The Athenaeum and Rhode Island NPR. Being a good neighbor is part of their mission; another few decades as a dedicated and valuable partner in the community is their vision.

In addition to the weekly Friday tastings, Campus also hosts wine & beer tastings every Saturday from 2-5PM and 4-6PM respectively. Come check out the new Campus Fine Wines– Cultivate your thirst!

Campus Fine Wines
127 Brook St.
Providence, RI 02906
401-621-9650
info@campusfinewines.com
Twitter: @campusfinewines

Castle Hill Inn

Celebrate Oktoberfest at Castle Hill Inn through November

Enjoy a Sampling of Housemade Charcuterie and Oktoberfest Beer for $10

Castle Hill Inn, located at 590 Ocean Drive in Newport, is pleased to celebrate autumn with a new bar bites offering: a tasting of housemade charcuterie paired with a seasonal beer selection. For more information, please call 401.849.3800 or visit www.castlehillinn.com.

Now through November 30th, guests can enjoy a perfect sampling of executive chef Karsten Hart’s housemade charcuterie, featuring such items as kabonosy, leberwurst, and soupy salami served with grilled bread and caraway mustard and paired with a choice of Sam Adams Oktoberfest, Spaten Oktoberfest, or Ayinger Oktober Fest-Märzen. The charcuterie selection changes often and is available daily at the Castle Hill bar for just $10.00.

Dave’s Marketplace

Holiday Side Dish Contest

Enter to Win Oct. 29 – Nov. 14, 2012

You’re always known you make the best side dishes now here’s your chance to prove it!!

How to Enter: All recipes need to be submitted electronically through Facebook message or emailed directly to customerservice@davesmarketplace.com

How to Submit Recipe: Submit that treasured recipe you were taught or created along with a description or story, 250 words or less, of what this recipe means to you, your family or friends. Please do not submit any recipe that has been previously published or copyrighted in any form by another chef or author.

How the Recipe WILL be Judged:The winner will be determined by a combination of:

  1. The content of the recipe and quality of ingredients.
  2. Practicality and nutritional value of the recipe.
  3. Ease of preparation
  4. The consideration of Dave’s in House Chefs.

Prizes: The winner will receive a $250 Gift Certificate to Dave’s Marketplace and Dave’s will make a $250 donation to the Rhode Island Community Food Bank in the winners name.

For more information visit us at www.davesmarketplace.com

XO Café

Martin Lyons Named Executive Chef at XO Café

Providence Culinary Veteran Joins Acclaimed Chow Fun Food Group

XO Café, located at 125 North Main Street in Providence, is pleased to announce that Marty Lyons, a veteran of the Providence culinary scene, has been named Executive Chef. For more information or to make a reservation, please call 401-273- 9090 or visit www.xocafe.com.

“We are thrilled to welcome Marty to our team,” said John Elkhay, Maestro, Chow Fun Food Group. “He is a rising star in the Providence culinary sky, and we are looking forward to watching him shine at XO.”

Marty has already made his mark on XO with new seasonal menu offerings on the fall menu, including such creative dishes as Pumpkin Seed-Crusted Salmon with celery root gratin, wilted greens, beet & apple slaw, and Dijon gastrique; Seared Bomster Scallops with pork belly, Brussels sprouts, crispy quinoa, and carrot-ginger puree; and Grilled Pork Tenderloin with root vegetable hash, braised red cabbage, spiced cider reduction, and pickled mustard seed.

Prior to joining XO, Marty worked in some of the top restaurants in the Capital City, most recently as Chef de Cuisine at Loie Fuller and as Sous Chef at the acclaimed Nick’s on Broadway, where he was responsible for all aspects of kitchen management, including staff management and seasonal menu development. Before Nick’s, Marty was Sous Chef at L’Epicurio, the former AAA Four Diamond restaurant in the Hotel Providence, where he supervised the kitchen and bake shop.

Marty holds an Associates degree in Occupational Studies in Culinary Arts from SUNY College of Agriculture and Technology, an Associates of Science in Food and Beverage Management, and a Bachelors of Science in Service Management from Johnson & Wales University in Providence. A native of Whitehall, NY, he currently resides in Providence.

2 Pauls Good Food

2 PAULS GOOD FOOD OPENS IN EAST PROVIDENCE

Paul Shire and Paul Roidoulis are at it again. One year after opening The ROI in Providence, they have opened 2 Pauls Good Food at 315 Waterman Avenue in East Providence. If that address rings a bell, it’s the former location of Vine Yard East, Cattails City Grille, and Joseph’s Family Restaurant.

With Paul Shire once again in the kitchen, the menu will feature American comfort food: prime burgers, macaroni and cheese, chicken pot pie, franks and beans, and Shire’s famous meat loaf. Open for lunch and dinner Tuesday through Sunday, every day will offer a different special: southern fried chicken, brisket pot roast, beef stroganoff, fish and chips, prime rib au jus, and shepherd’s pie.

Made-from-scratch soups, salads, and sandwiches are available at lunch with heartier fare on the dinner menu, including dishes from around the world: barbecued beef quesadilla, satay chicken skewers, Jamaican jerk chicken wings, shish kabob platters, steak alla mamma, Maryland crab cakes, and pasta dishes such as lasagna. The most expensive item on the menu is the filet mignon with mashed potatoes and vegetables at $21.95.

The drink menu features original and classic cocktails, beer on tap and by the bottle, and affordable wines starting at $5 a glass and $15 to $25 a bottle.

Shire said his latest venture is a casual neighborhood restaurant serving very good basic food. The interior has a clean modern look with banquettes for comfortable seating and large windows for natural light during the day. The color scheme is green and blue in the dining area, dark red and purple with granite in the bar. “We will offer great value, big portions, and quick lunches for those on a schedule,” Shire said.

For more information, call 228-PAUL, or visit www.2paulsgoodfood.com.

November 6, 2012 0 comment
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News Bites: Trace and Trust and the Newport Restaurant Group, The Two Pauls and The Grande

by David Dadekian September 16, 2012
written by David Dadekian

Executive Chef Bob Bankert of The Mooring Seafood Kitchen & Bar on CNN

Executive Chef Bob Bankert of The Mooring Seafood Kitchen & Bar on CNN

Three current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Trace and Trust with the Newport Restaurant Group’s Waterman Grille and The Mooring Seafood Kitchen & Bar

CNN’s Jim Morelli takes a look Trace and Trust, a Rhode Island-based company that aids in the connection between fishermen and chefs. Included in the video segment are interviews with The Mooring Seafood Kitchen & Bar‘s Executive Chef Bob Bankert, Michael Clayton of Trace and Trust, Waterman Grille‘s Executive Chef Kevin DiLibero and Sam Brown and Chris Brown from Wild Rhody. You can watch the entire segment below.

The Two Pauls

ANOTHER RESTAURANT FOR PAUL SHIRE

Paul Shire and business partner Paul Roidoulis, who opened The ROI earlier this year, will open a second restaurant to be called The Two Pauls at 315 Waterman Avenue in East Providence. For many years, that was the site of Joseph’s Family Restaurant and most recently Vine Yard East. The space is undergoing major reconstruction with the goal being a casual neighborhood restaurant “where everyone knows your name,” according to Shire. The menu will offer very good basic food including fish and chips and chicken pot pie. The new restaurant will be open for lunch and dinner, serving comfort food such as macaroni and cheese, meatloaf, and burgers as well as prime rib. Shire is promising his fans that The Two Pauls will offer great value, big portions, quick service for those on a schedule, and affordable wines at $5 a glass. The plan is to open in early to mid-October.

The Grande

The Grande Brings Bites & Bubbles
The Grande unveils new bar bites and sparkling sips

WHAT: The Grande, Federal Hill’s latest dining and lounge experience, is shaking up its bar scene by offering a new Bar Menu featuring six options to perfectly pair with its bubbles-by-the-glass and sparkling cocktail offerings.

Executive Chef Antonio Santino Franco will now dish out a variety of French-inspired bar bites including: Romaine (grilled Romaine heart, hard-boiled Baffoni’s Poultry Farm egg, parmesan-peppercorn dressing, niçoise olives, baguette croutons – $9); Lobster Brioche (Maine lobster, herbed mayo, celery leaf, pickled red onion, English cucumber, toasted brioche bun, russet fries – $10); Flatbread (grilled flatbread, sweet onion marmalade, pulled duck confit, beet aioli, gorgonzola, baby greens – $9); Pommes Frites (hand-cut russet fries, parmesan, white truffle essence – $7); Duck Wings (crispy duck wings, chili garlic sauce, lime zest, aioli – $10); and, Kobe Burger (grilled 8oz kobe burger, house-made Boursin cheese, sliced tomato, crispy red onion, field greens, buttered brioche, russet fries – $11).

To round out this perfectly French affair with some bubbles, The Grande pours a variety of craft Sparkler cocktails ($11 each) including: Lavender Fizz (Domaine Chandon Rosé, lavender syrup); Moulin Rouge (Domaine Chandon Brut, Lillet Rouge, St. Germain); London Fog (Domaine Chandon Brut, Belvedere Citrus, Earl Gray syrup); and, The Bitter Truth (Domaine Chandon Brut, blood orange puree, bitters). The Grande also offers three champagnes by the glass: Chandon Brut Classic ($10); Chandon Rosé ($11); and, Grandial Brut ($7).

WHERE: The Grande • 224 Atwells Avenue • Providence, RI, 02903

WHEN: The Grande’s bar menu is available Tuesday through Thursday from 5pm – 10pm and Saturday & Sunday from 5pm – 11pm.

COST: The Grande’s bar menu offers items ranging from $7 – $11. The Grande’s sparkler cocktails are available for $11 each. The Grande offers champagne by the glass ranging from $7 – $11.

Jetsetter Brunching at The Grande
The Grande unveils new brunch menu for the fall season

WHAT: The Grande, Federal Hill’s latest dining experience, is welcoming the fall season by recalibrating its brunch menu to bring guests the best of Sunday fare.

Executive Chef Antonio Santino Franco will dish out the following at The Grande’s stylish “New York City meets Paris” brunch service: French Toast (brioche bread, candied pecans, bananas, cinnamon sugar, whiskey-maple syrup – $9); Kobe Burger (grilled 8oz kobe burger, house-made Boursin cheese, sliced tomato, crispy red onion, field greens, buttered brioche, russet fries – $11); Croque Madame (traditional French street sandwich: sourdough bread layered with cured bacon, Gruyère cheese and Dijon covered Béchamel and a farm-fresh fried egg – $10); and, Eggs & Hash (poached Baffoni Farm eggs, Yukon Gold-Applewood bacon and caramelized shallot hash, sriracha hollandaise, baguette toast, arugula, frisée – $12).

And because no Parisian culinary adventure is complete without a little bubbly, The Grande offers eight varieties of champagne by the bottle alongside three types of champagne by the glass.

WHERE: The Grande • 224 Atwells Avenue • Providence, RI, 02903

WHEN: The Grande’s brunch service is available on Sundays from 2:00pm through 7:00pm.

COST: The Grande’s brunch menu offers items ranging from $9 – $12. Champagne selections run $7 – $10 by the glass, and $100 – $900 by the bottle.

September 16, 2012 0 comment
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