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Dunkin' Donuts Iced Coffee. Photo by David Dadekian.
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Dunkin’ Donuts Iced Coffee Day to Support Hasbro Children’s Hospital on May 23, 2018

by David Dadekian May 9, 2019
written by David Dadekian
Dunkin' Donuts Iced Coffee. Photo by David Dadekian.
Dunkin’ Donuts Iced Coffee. Photo by David Dadekian.

The annual Dunkin’ Donuts Iced Coffee Day is being held on Wednesday, May 23, 2018 and this year area Dunkin’ Donuts locations are partnering with the local Providence tradition Good Night Lights to raise even more money in support of Hasbro Children’s Hospital.

For every iced coffee sold at Dunkin’ Donuts locations in Rhode Island and Bristol County, Massachusetts, Dunkin’ Donuts franchisees in the area will donate $1 to the hospital. This annual Iced Coffee Day has helped raise well over $2 million since its inception in 2010.

Good Night Lights is a daily tradition in which local residents, businesses and law enforcement officials let the kids at Hasbro Children’s Hospital know we’re thinking of them. Every night, at exactly 8:30 p.m., Good Night Lights participants shine flashlights (and police cars, firetrucks and ambulances turn on their lights) toward the hospital from various locations in downtown Providence. In return, patients in the hospital flicker their room lights on and off and shine their own flashlights from their windows.

Iced Coffee Day is all about helping the brave kids and their families at Hasbro, and so is Good Night Lights. So, this year, anytime you buy an Iced Coffee at most area Dunkin’ Donuts starting the first week of May, you will receive a small key chain flashlight that is marked with the date of Iced Coffee Day. Post to social media and let everyone know about the May 23rd Iced Coffee Day using the tag #IceDD4Hasbro.

All day long on Iced Coffee Day, Dunkin’ Donuts will be hosting mini events at various store locations with local celebrities and even a Patriot player. They’ll be at the stores working the windows and encouraging customers to take part in this great cause. The Iced Coffee Day celebration will conclude on the evening of May 23rd with a block party at India Point Park, where everyone who has received a flashlight are invited to head on over for a night of games, food and fun, all leading to a huge 8:30 p.m. flashlight flash to the Hasbro Children’s Hospital.

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May 9, 2019 0 comment
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News Bites: RI Food Bank 2016 Status Report on Hunger / Farm Fresh RI Matching Donation Challenge / Winter Farmers’ Markets

by David Dadekian November 22, 2016
written by David Dadekian

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

RI Community Food Bank 2016 Status Report on Hunger

Rhode Island Community Food Bank

Low-Income Families are Missing Meals

There is a significant meal gap in Rhode Island today. Low-income families miss out on meals because they cannot afford adequate food. Entire communities remain distressed and are not benefiting from the state’s economic recovery. More should be done to protect low-income families from hunger and bring economic growth to the communities where they live.

Download the Status Report on Hunger in Rhode Island.

MAJOR FINDINGS

  • Over 33 million meals are missed each year by Rhode Islanders at the bottom of the income scale.
  • Government nutrition programs are now the primary source of meals for low-income households.
  • More than one-fifth of the state’s population lives in communities that suffer from extreme economic hardship.
  • Demand for food assistance remains high with 59,000 people served by the Rhode Island Community Food Bank each month.

Thirty-Three Million Missing Meals

The graph shows the different sources of meals for low-income households in Rhode Island. Of the total 217 million meals needed annually, 15 percent – 33.2 million – are missing. SNAP, WIC and School Meals account for more than half of the meals provided.

Read the entire 2016 Status Report on Hunger in Rhode Island.

Action Steps

  • Urge Congress to increase SNAP benefit levels to keep up with the real cost of food.
  • Offer free school breakfast and lunch to all students in high-poverty areas.
  • Prioritize distressed communities in Rhode Island for economic development to improve the lives of low-income residents.
  • Allocate additional state funding to keep the Food Bank stocked to meet the continued high demand for food assistance.

For previous versions of the Status Report on Hunger, visit our Publications page.


Farm Fresh RI Challenged by Newman’s Own Foundation for #GivingTuesday

Farm Fresh Rhode IslandFarm Fresh Rhode Island has been selected to participate in the Newman’s Own Foundation Challenge for #GivingTuesday, a global day of giving that harnesses the collective power of individuals, communities, and organizations to encourage philanthropy and celebrate generosity worldwide.

As part of the Newman’s Own Foundation Challenge, Farm Fresh Rhode Island can earn up to $10,000 in matching funds for donations made (through www.crowdrise.com/FarmFreshRI-GivingTuesday) between November 22 and November 29.

Farm Fresh RI is dedicated to growing a local food system that values the environment, health and quality of life of Rhode Island farmers and eaters. Part incubator, part activator, Farm Fresh’s mission is to preserve Rhode Island farmland, build healthier communities, strengthen local community-based businesses, increase access to fresh food for all, and improve the impact of food production and distribution on the environment. Funds raised in the Challenge will be used to support a wide array of access, education, and distribution programs—such as operating farmers markets year-round; incentivizing and subsidizing EBT/SNAP use at those markets; facilitating buying relationships between RI producers, businesses, and institutions; providing food-industry job training and employment to youth from DCYF’s Juvenile Justice Corrections Services; getting more locally grown, fresh foods into more RI school, hospital, and senior residence cafeterias; and empowering low-income families with tools to shop for and cook fresh foods.

“We love the strong connections Rhode Islanders have to their growers and fishermen. But there is still a long ways for us to go,” says Sheri Griffin, Co-Executive Directory of Farm Fresh RI. “We estimate that just 1% of the food consumed in Rhode Island is locally grown or caught. That is 99% opportunity! Grocery store shelves, cafeterias, schools, senior meal sites — there are so many ways to tie in local food better. We have to ask for these changes to make them happen. They will not happen on their own, but they are so worthwhile, and taste good to boot!”

Occurring this year on November 29, #GivingTuesday is held annually on the Tuesday after Thanksgiving, Black Friday, and Cyber Monday to kick off the holiday giving season. The day is designed to inspire people to collaborate in improving their local communities and to give back in impactful ways to the charities and causes they support.

The Challenge is hosted on CrowdRise, a crowdfundraising platform for nonprofits. A total of 20 organizations were selected to participate by Newman’s Own Foundation, the independent foundation created by the late actor and philanthropist, Paul Newman.

Those who are interested in helping Farm Fresh Rhode Island reach its Challenge goal can do so by visiting: www.crowdrise.com/FarmFreshRI-GivingTuesday.


Winter Farmers’ Markets Offer Perfect Local Fare for Holiday Feasts

Just in time for the holidays, the Rhode Island Department of Environmental Management (DEM) today announced that as part of its “Get Fresh. Buy Local” campaign, winter farmers’ markets will be open across the state this weekend. The markets will feature an array of local products – from seafood to meats, produce, and prepared foods and gifts.

“The winter markets are great places to purchase fresh, delicious local food while supporting Rhode Island businesses,” said DEM Director Janet Coit.  “I can think of no better way to dress the Thanksgiving table than with Rhode Island-grown turkey, locally harvested fish, or farm-fresh potatoes, apples, cider or winter squash.  I hope everyone will join me this weekend in visiting a local market to get fresh, and buy local!”

Markets, locations and operating times are as follows:

Farm Fresh RI Wintertime Farmers’ Market, Pawtucket
Hope Artiste Village, 1005 & 999 Main Street
Saturdays from 9 a.m. to 1 p.m. through April 29

Mount Hope Farm, Bristol
250 Metacom Avenue
Saturdays from 9 a.m. to 1 p.m. year-round

Aquidneck Growers Market, Middletown
Newport Vineyards, 909 East Main Road
Saturdays from 9 a.m. to 1 p.m. year-round

Coastal Growers Winter Farmers’ Market, North Kingstown
Lafayette Mill Complex, 650 Ten Rod Road
Saturdays from 9 a.m. to 12 p.m. through April 29

South Kingstown Indoor Winter Farmers’ Market, Peace Dale
Peacedale Mill Complex, 1425 Kingstown Road
Saturdays from 10 a.m. to 2 p.m. through April 29

Schoolyard Market, Warren
Hope & Main Food Incubator, 691 Main Street
Select Sundays (December 18, January 15, February 19, March 19, & May 21) from 10 a.m. to 2 p.m.

Farm Fresh RI Woonsocket Farmers’ Market, Woonsocket
Thundermist Health Center, 450 Clinton Street
Tuesdays from 3 p.m. to 6 p.m. year-round

DEM’s Get Fresh. Buy Local campaign supports efforts to increase local awareness and consumption of Rhode Island-sourced products and to build a sustainable food system in the state.  Rhode Island’s food sector is experiencing significant growth, and efforts are underway to develop the state’s first statewide food strategy.  Winter farmers’ markets play an important role in supporting a strong food system by increasing Rhode Islanders’ access to affordable, local products and providing a marketplace for local farmers during the off-season.  Rhode Island’s food system supports 60,000 jobs, and it is one of few states where the number of farms is on the rise, now standing at more than 1,200 farms. The state also leads the nation in the percent of farms selling directly to the public.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.

November 22, 2016 0 comment
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Dinner by Dames Four on Friday, November 13, 2015

by David Dadekian October 2, 2015
written by David Dadekian

Dinner by Dames 4

Dinner by Dames 4

On November 13th, the Powerhouse Team of Female Chefs and Bartenders of Dinner by Dames Reunite at Horseshoe Farm to Benefit Home & Hospice Care of Rhode Island

Tickets here: http://www.hhcri.org/dinnerbydamesfour (SOLD OUT)

On Friday, November 13th at 6 p.m. at Horseshoe Farm in Westerly, Dinner by Dames returns for the fourth installment of the wildly successful dinner series. Dinner by Dames brings together some of Rhode Island’s most talented chefs for a multi-course dining event. Chefs Melissa Denmark of Gracie’s and Ellie’s Bakery, Jordan Goldsmith of Scratch Farm, Maria Meza of El Rancho Grande, Kaitlyn Roberts & Danielle Varga of Easy Entertaining Inc., Jessica Wood of Fire and Water Restaurant Group, and special guest Sonya Coté of Eden East, The Homegrown Revival and Hillside Farmacy (Austin, TX) gather together to prepare Rhode Island harvest dishes.

Creating the cocktail pairings for each course will be a team of Rhode Island’s best bartenders led by Jennifer Davis of The Eddy and including Kayleigh Speck of The Grange, Elizabeth Sawtelle of Nicks on Broadway, Caitlin Murphy of The Dorrance, and Katie Masterson of The Boombox at The Dean Hotel.

Proceeds from this exclusive experience will benefit Home & Hospice Care of Rhode Island, the second oldest hospice in the nation and the largest and most experienced hospice agency in the state. “We have always been amazed by the comfort and sense of compassion the locavore community brings to countless friends and families of Rhode Island. It is only natural for our partnership to exist, as HHCRI works to bring comfort and compassion to our patients and their loved ones when time matters most. We feel honored to be a part of Dinner by Dames Four,” said Charles P. Iacono, Vice President of Philanthropy & Community Relations at HHCRI.

The barn at Horseshoe Farm

The barn at Horseshoe Farm

David Ellison, the founder of The Lorimer Workshop, is donating the use of his unique handcrafted wooden tables, and is offering a one-of-a-kind auction package at the dinner. Ellen PJ Kelly and Danielle McCarthy of Newport based Champagne & Ink are creating special accents for the event including custom dinner and drink menus. Floral designs are being provided by greenlion design. This installment of Dinner by Dames is being held at Horseshoe Farm, a private estate surrounded by miles of fences along the coastal countryside in Westerly.

The event begins at 6 p.m. with hors d’oeuvres and aperitifs, followed by a seated six-course dinner and special treats, paired with cocktails. The cost of the dinner is $135 per guest, all-inclusive. Tickets are available at http://www.hhcri.org/dinnerbydamesfour (SOLD OUT).

Menu

hors d’oeuvres
Chef Sonya Coté
Grilled Pear Batons & Taleggio | bibb lettuce, purslane, candied butternut, pecan

Chef Melissa Denmark
Smoked Tea Biscuit | wild grape jam, Danse de la Lune

Chef Jordan Goldsmith
Smoked Fish | grilled sourdough, labne, pickles

Chef Maria Meza
Mini Chicken Chorizo Tacos | potato, onion, poblano pepper

Chef Kaitlyn Roberts
KFC sliders | Baffoni’s Farms fried chicken, beer soaked mustard apple chutney, malt aioli

Chef Jessica Wood
Parmesan Poppers | tomato jam

paired with: Pig’s Nose Scotch Whisky, Combier Crème de Pamplemousse Rose, grapefruit, cider, tea, orange blossom, hopped grapefruit bitters, Peychaud bitters, salt, cidre de normandie


dinner

breads
Chef Danielle Varga
seeded sourdough, cornbread

first
Chef Kaitlyn Roberts
Butternut & Apple Soup | blue cheese grits, pepita, parsley & pancetta gremolata
paired with: Sons of Liberty Spirits Co. pumpkin spice whiskey, spiced New Harvest Coffee syrup, walnut bitters

second
Chef Jordan Goldsmith
Slow Roasted Carrot | husk cherry bbq, black mustard, cornbread, fermented chilis, creamed greens
paired with: El Buho mezcal, Lustau sherry, apple, lemon, cinnamon

third
Chef Jessica Wood
Swordfish | succotash, charred tomato broth, compound herb butter
paired with: El Buho mezcal, Amaro Montenegro, pineapple, lime, habanero bitters

intermezzo
Chef Melissa Denmark

fourth
Chef Sonya Coté
Rabbit Loin & Smoked Pork Belly Skewers | smoked chili flake, radish, chrysanthemum vinegar, brassicas, wild edibles
paired with: Diplomático rum, lime, pineapple, basil, ginger

fifth
Chef Maria Meza
Duck Pipian Enchiladas | Pipian-pumpkin seed mole verde, jalapeno, cilantro, onion, pumpkin seeds
paired with: Pig’s Nose Scotch Whisky, bianco vermouth, tawny port, citrus+cocoa syrup, fig bitters

sixth
Chef Melissa Denmark
Chocolate Sourdough Mille-Feuille | preserved plums, pumpkin butter, locust flower marshmallow
paired with: Lustau sherry, Combier orange Curaçao, plum, walnut, lemon, Mionetto Prosecco

mignardises
Chef Danielle Varga
bacon shortbread cookies, chai caramels

from left: Jessica Wood, Kaitlyn Roberts, Danielle Varga, Jennifer Davis, Kayleigh Speck, Maria Meza, Melissa Denmark, Jordan Goldsmith; not pictured: Sonya Coté, Elizabeth Sawtelle, Caitlin Murphy and Katie Masterson

from left: Jessica Wood, Kaitlyn Roberts, Danielle Varga, Jennifer Davis, Kayleigh Speck, Maria Meza, Melissa Denmark, Jordan Goldsmith; not pictured: Sonya Coté, Elizabeth Sawtelle, Caitlin Murphy and Katie Masterson

October 2, 2015 0 comment
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chefs & restaurantsnewswine & drinks

News Bites: The Inside Scoop & Edesia, Sage Cellars, Mill’s Tavern

by David Dadekian September 3, 2015
written by David Dadekian

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

PROCEEDS FROM THREE ICE CREAM FLAVORS AT THE INSIDE SCOOP TO BE DONATED TO EDESIA

The Inside Scoop and EdesiaLet summer linger a little bit longer by indulging in ice cream for a good cause! For the month of September when you purchase either Peanut Butter Cup, Chocolate Peanut Butter, or Peanut Butter Oreo ice cream at The Inside Scoop proceeds will go to the Rhode Island non-profit Edesia to help fight global child malnutrition.

Learn more about Edesia at www.edesiaglobal.org.

 

 

 

 


SAGE CELLARS NAMED ONE OF THE TOP 5 FASTEST GROWING COMPANIES IN RI

Sage CellarsProvidence Business News has selected Sage Cellars, Inc. as one of the top five Fastest Growing Companies in Rhode Island in the $175,000 – $5 million category. The article is here. This is Providence Business News’ 4th annual Fastest Growing & Innovative Companies Awards Program.

The companies were chosen by their two year revenue growth from 2012­-2014. Five finalists for each category were chosen, the final top rankings will be unveiled at the awards ceremony on September 17, 2015. The other companies in this category are Fish Advertising, Materials Science Associates LLC, R&D Technologies, Sage Cellars and Westerly Community Credit Union.

Sage Cellars is a Rhode Island based company owned and operated by trained professionals in wine and beer. Owners Anne Sage and Jesse Sgro explain: “Our passion for great craftsmanship runs deep and is born out of a life of dedicated study. Our business model is based on a simple premise: We choose to work with companies with whom we feel an equal excitement for their wines or beers and believe pairs well with the Rhode Island consumer. Our focus has been with family run vineyards, we are also a family business and understand the value in our industry. We listen closely, provide genuine and valuable support both for our quality products in our portfolio and our customers who sustain us.”

More information, including the category rankings, will follow after the awards banquet on September 17, 2015.


MILL’S TAVERN EARNS WINE SPECTATOR AWARD FOR SECOND YEAR IN A ROW

Mill’s Tavern earned the 2015 Award of Excellence from Wine Spectator magazine two years in a row. To celebrate, Mill’s Tavern held a special party for its loyal guests to sample from its wine collection on Friday, August 7. Posing with the restaurant’s 2015 award certificate are: (left to right:) Samantha Del Arroyo, pastry chef; Robin Clark, sous chef; Heather Mitchell, general manager; Shawna Dietz, mixologist; Edward Bolus, executive chef; and Dana Mallard, assistant manager. (Photo courtesy Newberry Public Relations & Marketing Inc.)

Mill’s Tavern earned the 2015 Award of Excellence from Wine Spectator magazine two years in a row. To celebrate, Mill’s Tavern held a special party for its loyal guests to sample from its wine collection on Friday, August 7. Posing with the restaurant’s 2015 award certificate are: (left to right:) Samantha Del Arroyo, pastry chef; Robin Clark, sous chef; Heather Mitchell, general manager; Shawna Dietz, mixologist; Edward Bolus, executive chef; and Dana Mallard, assistant manager. (Photo courtesy Newberry Public Relations & Marketing Inc.)

Mill’s Tavern, a fine dining destination located in the historic Pilgrim Mills building on North Main Street in Providence, has earned a 2015 Award of Excellence from Wine Spectator magazine. The award is considered a top honor among restaurateurs and guests alike.

Wine Spectator honored Mill’s Tavern for having “one of the most outstanding restaurant wine lists in the world,” recognizing the restaurant for offering interesting selections that are appropriate to their cuisine and appeal to a wide range of wine lovers. Mill’s Tavern boasts a 175-selection wine list with a strong concentration in California wines. The list has well-chosen varietals from quality producers, along with a thematic match to the menu in both price and style.

“We are honored to be recognized–for the second year in a row–for our commitment to offering our guests a diverse selection of high-quality wines,” comments Mill’s Tavern General Manager Heather Mitchell. “Two years ago, we carefully reviewed our wine list to ensure it paired perfectly with our cuisine. At that time, we decided to increase the depth and breadth of our offerings to please both the casual diner and the wine connoisseur. Receiving this award is very satisfying, but what matters most is that our guests have been able to enjoy some really great wines since we made the changes.”

“Mill’s Tavern continues to deliver the highest caliber food, service and fine wines to our guests while remaining at a price point that appeals to many people,” notes Steve Aronow, one of the principal owners of the restaurant. “This recognition acknowledges the successful concept upon which our business is built, and we commend our management and staff on their achievement.”

September 3, 2015 0 comment
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