Eat Drink RI
The best local food and beverage information in Rhode Island
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
    • News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars /…

      September 7, 2023

      News Bites: RI Vegtoberfest Returns to Trinity Beer Garden / Fogo De Chão…

      August 28, 2023

      News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s…

      July 26, 2023

      News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody…

      July 25, 2023

      News Bites: Can New England Feed Itself? / Backing Historic Small Restaurants…

      June 12, 2023

  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact
Tag:

charity

loading...

Knead Doughnuts
chefs & restaurantsnewswine & drinks

News Bites: Knead Doughnuts Expands / Graze Burgers “Graze Gives” Initiatives / Virginia Distillery Company New Releases

by David Dadekian May 9, 2019
written by David Dadekian

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



Knead Doughnuts Expands Into Former Pilotworks Space; Invests In New Small Businesses

Knead Doughnuts
Knead Doughnuts

Knead Doughnuts has expanded their donut production into a 5,000-square-foot commercial kitchen previously operated by the food incubator Pilotworks, now called Providence Kitchen Collaborative. With the capacity to handcraft even more gourmet doughnuts, Knead will be at more farmers markets, serve more weddings, and craft more special seasonal flavors. A third donut shop is slated to open at their new production space this spring.

With a significantly larger commercial kitchen, Knead is now able to give back and support several budding food businesses by leasing them commercial kitchen space. “We are humbled to be able to support Providence’s dynamic food scene” said Knead co-founder Adam Lastrina. “All these businesses were right where we were two years ago.”

The new location at Providence Kitchen Collaborative is already home to all of Knead’s doughnut production, as well as seven food entrepreneurs leasing commercial kitchen access from Knead, including Brown Paper Bounty, Fountain & Co, and Long Live Beerworks, which will operate a brewery and bar just steps from Knead. Inquire about leasing kitchen space here.

Knead plans a grand opening of its new donut shop at Providence Kitchen Collaborative, which will be open on weekends and select evenings, in May 2019. Follow updates on Knead’s lively Facebook and Instagram pages.

The award-winning gourmet doughnut shop opened its first Providence location, at 32 Custom House, in December 2016. A second Providence storefront opened in April 2018 at 135 Elmgrove Avenue. To learn more about Knead Doughnuts, visit kneaddoughnuts.com.


Graze Burgers in Westerly Announces Community-Based “Graze Gives” Initiative

Graze Burgers
Graze Burgers

Graze Burgers, located at 127 Granite Street in Westerly, RI, is pleased to announce its new community-based initiative, Graze Gives, designed to engage local non-profit organizations by providing them with a venue to hold fundraisers and to express appreciation to their donors. 

Through Graze Gives, participating organizations are responsible for inviting guests and selling tickets, while Graze will provide the space, light bites of their famous 100% grass-fed burgers and chicken sandwiches, fries, and more; wine and beer tastings; and soft drinks. The organization receives one hundred percent of the proceeds.

“At Graze Burgers, we are passionate about supporting the community we serve and we hope that our Graze Gives initiative not only allows us to become more familiar with the members of our community, but that it provides our local non-profits with the opportunity to further expand their reach and fundraising efforts,” said Kevin Bowdler, Co-Owner, Graze Burgers.

Non-profit organizations in the greater Westerly area interested in participating in the Graze Gives program can contact Spencer Gossy at 401.351.8855.  Events will be booked monthly in the spring and fall on a first-come-first-served basis.


Chardonnay and Cider Cask Finished Whiskies Back in Stock at Virginia Distillery Company

Virginia Distillery Company Cider Cask Finished Virginia-Highland Whisky
Virginia Distillery Company Cider Cask Finished Virginia-Highland Whisky

Just in time for warmer weather, American Single Malt whisky distillery Virginia Distillery Company will release batch #3 of its Chardonnay Cask Finished Virginia-Highland Whisky and batch #4 of its Cider Cask Finished Virginia-Highland Whisky on Saturday, April 13th. Earlier batches of both whiskies produced limited cases, some becoming out of stock shortly after release. The Cider Cask Finished Virginia-Highland Whisky was recognized as one of Whisky Advocate’s “Top 20 Whiskies of 2018.”  

The bottles kick-off the distillery’s rolling release schedule of its Virginia-Highland Whisky series. The new approach allows consumers to purchase offerings from the line more regularly throughout the year in markets across the United States, online through Passion Spirits and on-site in the distillery’s Visitors Center.

The Virginia-Highland Whisky series is made from 100% malted barley and marries American Single Malt whisky made on-site in Virginia with whisky from Scotland. It is then cask finished in barrels sourced from wineries, cideries and breweries across Virginia and beyond. 

Batch #3 of the Chardonnay Cask Finished Virginia-Highland Whisky spent an additional 8 to 10 months in Chardonnay casks, adding nuance and complexity to the whisky. The final product offers notes of lemon zest, green apple and honeysuckle.

Batch #4 of the Cider Cask Finished Virginia-Highland Whisky features finishing barrels from two Virginia cideries, Potter’s Craft Cider and Buskey Cider, giving the whisky notes of apple, pecan and vanilla.

“We’re excited to have both of these whiskies back in our regular rotation,” said Ian Thomas, Distillery Director at Virginia Distillery Company. “The offerings from our Virginia-Highland Whisky series are a great testament to our many partnerships across the state of Virginia – and the result is some pretty phenomenal whisky.”

Both products retail for $64.99.

These new batch releases are part of the Virginia-Highland Whisky series, which includes the flagship offering, Port Cask Finished Virginia-Highland Whisky and a beer finished whisky, Brewers Batch Virginia-Highland Whisky.

The distillery is preparing for the 2020 launch of Courage & Conviction, its signature American Single Malt whisky. The name is a nod to a phrase founder Dr. George G. Moore was often heard saying: “Always have the courage of your convictions.” 

For more information, visit the distillery’s website at www.vadistillery.com.

May 9, 2019 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Dunkin' Donuts Iced Coffee. Photo by David Dadekian.
news

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.

Sponsored post

May 9, 2019 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
cookingfarmsnews

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
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsfarmsnewswine & drinks

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
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Newer Posts
Older Posts

Search:

Recent Posts:

  • News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars / Hope & Main Hosts RI Pitch Room Competition

    September 7, 2023
  • News Bites: RI Vegtoberfest Returns to Trinity Beer Garden / Fogo De Chão Opens in Providence

    August 28, 2023
  • News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

    July 26, 2023
  • News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody Alliance Launches / Castle Hill Inn New Private Adirondack Experience

    July 25, 2023
Advertisement:
Advertisement:
Eat Drink RI YouTube Channel
Advertisement:
Advertise with Eat Drink RI
Advertisement:
Advertisement:
Advertisement:
Facebook

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

Rhode Island Foundation 2014 Innovation Fellow

Rhode Island Foundation

Instagram

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Linkedin
  • Tumblr
  • Youtube
  • Email

Copyright © 2010-2023 Eat Drink RI LLC. All rights reserved.


Back To Top
Eat Drink RI
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
    • News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars /…

      September 7, 2023

      News Bites: RI Vegtoberfest Returns to Trinity Beer Garden / Fogo De Chão…

      August 28, 2023

      News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s…

      July 26, 2023

      News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody…

      July 25, 2023

      News Bites: Can New England Feed Itself? / Backing Historic Small Restaurants…

      June 12, 2023

  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact

Terms and Conditions – Privacy Policy