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StarChefs 2023 Coastal New England Rising Stars
chefs & restaurantsnewswine & drinks

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

by David Dadekian
written by David Dadekian

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

StarChefs Announces the 2023 Coastal New England Rising Stars and Rising Stars Restaurant Week

View photos of all the Rhode Island StarChefs 2023 Winners, and some of their work, in a slideshow following the story.

StarChefs, the restaurant industry magazine, announces its 2023 Coastal New England Rising Stars. To celebrate the new class, StarChefs will host a Rising Stars Restaurant Week from September 20 through October 4. The two-week campaign highlights the Rising Stars and gives guests the opportunity to experience the honorees’ signature dishes and drinks. The 2023 class includes 21 food and beverage professionals, recognized by StarChefs not only for their exceptional food and drinks, but also their ability to lead, inspire, and support their local communities.


The Rising Stars Award winners are designated by the StarChefs editorial team based on in-person tastings and interviews. In each market, the editorial team tastes and interviews with more than 100 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans, ultimately selecting a group of 17 to 25 professionals who best represent the future of American hospitality. Although Rising Stars Awards are given out locally, award winners are evaluated according to a set of national standards. Creativity, ambition, presentation, philosophy, and, of course, delicious food and drink win an individual the designation of a StarChefs Rising Star. The 2023 Coastal New England Rising Stars will be the 83rd class of Rising Stars Award winners and the 2nd class from Coastal New England.


2023 StarChefs Coastal New England Rising Stars Award Winners

CHEFS
Jeremy Broucek of Bread & Friends | Portland, ME
Eric Brown of Thick Neck | Providence, RI
Valerie Goldman of The Honey Paw | Portland, ME
Luke Mersfelder of Bywater | Warren, RI
Nikhil Naiker of Nimki | Providence, RI
Manny Rojas of or, The Whale | Nantucket, MA
Basil Yu of Yagi Noodles | Newport, RI
Neil Zabriskie of REGARDS | Portland, ME

GAME CHANGER
Presented by S.Pellegrino
Celebrates a chef whose leadership is boldly advancing the restaurant industry, whether it’s through boundary-pushing cuisine, an innovative dining format, or a revolutionary business idea.
Scott LaChapelle of Pickerel | Providence, RI

RESTAURATEURS
Presented by Jade Range
Marisa Lewiecki and Jordan Rubin of Bar Futo and Mr. Tuna | Portland, ME
Taylor Oliver and Andrea Solimeo of Pizzeria Gemelle, Ventuno, and Via Mare | Nantucket, MA

COMMUNITY
Presented by Resy
Recognizes professionals who are deeply connected to the local culinary community, dedicate their time to community outreach, and are ultimately catalysts for involving members of the culinary community in important initiatives.
Robert Andreozzi of Pizza Marvin | Providence, RI
Cyle Reynolds of Crispy Gai | Portland, ME

CONCEPT
Nicholas Gillespie of Dune Brothers Seafood | Providence, RI

PASTRY CHEF
Presented by TCHO Chocolate
Georgia Macon of Twelve | Portland, ME

BARTENDERS
Presented by Beam Suntory
Arvid Brown of Room for Improvement | Portland, ME
Britt Simons of The Eddy | Providence, RI

SOMMELIERS
Bethany Caliaro of Gift Horse and Oberlin | Providence, RI
Kelsey Shaw of Bayberry Garden | Providence, RI

MENTOR
Presented by Vitamix Commercial
The 2023 class of Coastal New England Rising Stars anonymously voted on a Mentor Award winner. The award goes
to a chef who supports and inspires young restaurant professionals in their community, while nurturing talent with
generosity, skill, and vision.
Ben Sukle of Gift Horse and Oberlin | Providence, RI

STARCHEFS SUPPORTS
StarChefs is excited to partner with Singer M.Tucker and Chef Jake Rojas of Tallulah’s Taqueria to support
Amos House during Coastal New England Rising Stars Restaurant Week. Since 1976, Amos House has
been a staple of the Rhode Island nonprofit community, serving the homeless, unemployed, and those who
are living in poverty. For every Niman Ranch pork belly carnitas taco sold at Tallulah’s Taqueria during
Rising Stars Restaurant Week, StarChefs will donate $5 to Amos House.

ART OF PRESENTATION
In partnership with Steelite International, the award winners will have the opportunity to win the Rising Stars
Art of Presentation Award. This online content showcases the creativity and art of plating. The winner will
receive $5,000 toward Steelite International products of their choice. Voting will remain open to the public
through Monday, September 18th at 10 A.M. EST.

Rising Stars Supporters
Symrise, Steelite International, Vitamix Commercial, S.Pellegrino, Niman Ranch, Jade Range, TCHO
Chocolate, DemKota Ranch Beef, Singer M.Tucker, Corto Olive Co., Lumina Farms, Beam Suntory, Resy,
Vulcan, GoProvidence, Trentadue Winery, Amos House, Narragansett Brewery

  • Chef Eric Brown of Thick Neck
    Chef Eric Brown of Thick Neck
  • Thick Neck's Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder
    Thick Neck’s Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder
  • Chef Luke Mersfelder of Bywater
    Chef Luke Mersfelder of Bywater
  • Bywater's Crudo
    Bywater’s Crudo
  • Chef Nikhil Naiker of Nimki
    Chef Nikhil Naiker of Nimki
  • Nimki's Saina: Fried Spring Green-Lentil Roll, Spring Onion-Carrot Top Powder, Tamarind-Mint Chutney
    Nimki’s Saina: Fried Spring Green-Lentil Roll, Spring Onion-Carrot Top Powder, Tamarind-Mint Chutney
  • Chef Basil Yu of Yagi Noodles
    Chef Basil Yu of Yagi Noodles
  • Yagi Noodles's Tantanman: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp
    Yagi Noodles’s Tantanman: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp
  • Chef Scott LaChapelle of Pickerel
    Chef Scott LaChapelle of Pickerel
  • Pickerel's Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly
    Pickerel’s Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly
  • Chef Robert Andreozzi of Pizza Marvin
    Chef Robert Andreozzi of Pizza Marvin
  • Pizza Marvin's Chowdah Pie: Clams, Potato, Bacon, Herbs
    Pizza Marvin’s Chowdah Pie: Clams, Potato, Bacon, Herbs
  • Chef Nicholas Gillespie of Dune Brothers Seafood
    Chef Nicholas Gillespie of Dune Brothers Seafood
  • Dune Brothers Seafood's Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri Peri Mayonnaise, Molho Cru
    Dune Brothers Seafood’s Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri Peri Mayonnaise, Molho Cru
  • Bartender Britt Simons of The Eddy
    Bartender Britt Simons of The Eddy
  • The Eddy's Crushed Velvet: Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup, Lemon Peel
    The Eddy’s Crushed Velvet: Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup, Lemon Peel
  • Sommelier Bethany Caliaro of Gift Horse and Oberlin
    Sommelier Bethany Caliaro of Gift Horse and Oberlin
  • Oberlin's Pasta with Yoigokochi Sake
    Oberlin’s Pasta with Yoigokochi Sake
  • Sommelier Kelsey Shaw of Bayberry Garden
    Sommelier Kelsey Shaw of Bayberry Garden
  • Chef Ben Sukle of Gift Horse and Oberlin
    Chef Ben Sukle of Gift Horse and Oberlin

Photos courtesy of StarChefs

About StarChefs:
StarChefs has supported the restaurant industry since 1995 and serves as an essential resource for
restaurant professionals, as well as a backstage pass for food-savvy consumers. StarChefs’ original content
is driven by in-person tastings and interviews across the country, and its mission is to catalyze culinary
professionals’ success and give them the tools to overcome challenges. Through its Rising Stars Awards
and Rising Stars magazine, StarChefs has recognized up-and-coming industry professionals nationally
each year since 2003. Connect with StarChefs on Instagram and Facebook.

Hope & Main Teams up with Sam Adams Brewing the American Dream to Host RI Pitch Room Competition for Third Year in a Row

Come to the Schoolyard Market and Cheer On Your Favorite Local Food Businesses

2023 Munch Madness

During Wednesday’s Schoolyard Market, on September 13 from 5 to 8:00PM, Hope & Main will host the third annual Sam Adams Brewing the American Dream Pitch Room Competition where six local food companies will compete for $10,000 in prize winnings and the honor of being Rhode Island’s champion. 

It is all part of a six week-long Munch Madness Competition where Hope & Main members compete for the coveted prize from Sam Adams Brewing the American Dream.

Says Hope & Main Founder, Lisa Raiola, “We are proud to host the Pitch Room Competition. It is a little bit like Shark Tank meets Chopped in Rhode Island. It is such a great opportunity for exposure for our food-preneurs.  The event brings high visibility to Rhode Island’s vibrant, growing, and diverse food economy powered by small businesses.”

Sam Adams Brewing the American Dream supports local food and beverage entrepreneurs across the U.S. with access to capital, networks, and business coaching. 

The Pitch Room Competition will take place in front of a live panel of all-star judges including Jamie Coelho, the editor in chief of Rhode Island Monthly: Chef Sanjiv Dhar,  the Owner of Spice Kraft Inc, and RI Hospitality Association’s Restaurateur of the Year 2023; Jarvis Green, retired New England Patriots player, two-time Super Bowl Champion, and food-preneur; and Jennifer Glanville, Master Brewer for Sam Adams Boston Brewery.  Rhody food fans will hear six pitches from Hope & Main founders who were selected by popular vote in the first round of Munch Madness. 

2022 Munch Madness Winner Katie Potter of Newport Chowder Company, with her mother Muriel. Photo courtesy of Hope & Main.
2022 Munch Madness Winner Katie Potter of Newport Chowder Company, with her mother Muriel. Photo courtesy of Hope & Main.

The finalists competing for the coveted honor of being the inaugural RI Pitch Room Champion include:

  • Guetty Antiste, Empanada Assassin
  • Savannah Campbell, Caribe & Co
  • Ramon Hinds, Orisirisi Spice of Life
  • Amber Jackson, Black Leaf Tea Co.
  • Pin Minyvong, Pin’s Kytchen
  • Mariana Silva-Buck, Little Maven Lemonade

The Live Pitch Room Competition will take place during Hope & Main’s weekly Schoolyard Market. There will be many Hope & Main vendors offering local food and beverages, including craft cocktails and Sam Adams beer, all evening.

The two finalists from the Pitch Room Competition will go on to compete for the $10,000 cash prize at the Hope & Main Twilight Party on Saturday, September 23rd.  Party-goers will vote for their favorite business and the winner will be crowned that evening!

This year’s generous presenting sponsor for Hope & Main’s Munch Madness competition is BankNewport. 

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Bar on Board Cocktails
chefs & restaurantsnewswine & drinks

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

by David Dadekian
written by David Dadekian

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

Sons of Liberty Spirits Co. Founder Introduces Bar on Board Cocktails and Lani Sangria

Rhode Island’s Mike Reppucci Introduces Two New Ready-to-Drink Brands

Bar on Board Cocktails

Mike Reppucci, founder and president of Rhode Island’s Sons of Liberty Spirits Co., has introduced two new ready-to-drink (RTD) adult beverage brands: Bar on Board Cocktails (B.o.B), an 80’s retro-themed vodka cocktail line, and Lani Sangria, a local alternative to standard bottled sangrias.

Bar on Board Cocktails (B.o.B), pronounced like the name Bob, are vodka-based cocktails crafted to be light, full-flavored versions of common cocktails. The four initial flavors are Ginger BOB (Moscow Mule), Basic BOB (Cosmopolitan), BOB A-Rita (Vodka Margarita) and BOB on the Beach (Sex on the Beach). “It’s not another seltzer,” said owner Mike Reppucci. “These are lower alcohol versions of popular cocktails, with a surprising amount of flavor.” All four flavors are canned at 4.5% alcohol by volume (abv), which is on par with seltzers in the RTD space, but lower compared to over-the-bar cocktails.

Lani Sangrias

“A Moscow Mule at a bar is going to be somewhere around eleven percent alcohol,” Reppucci explained. “These BOBs provide all the flavor of a great drink, with less alcohol and less calories. You get to enjoy a full-flavored cocktail, but at the abv of your standard seltzer.” The entire Bar on Board cocktail line is vodka-based, gluten-free and made without artificial flavors.

Lani Sangrias are made with premium vodka, wine and real fruit. Both the Red and White offerings are canned at 9% alcohol by volume, gluten-free, and made with no artificial sweeteners. “We felt that options for convenient sangrias were lacking,” Reppucci said. “Real fruit, not overly sweet, in a can. That’s it.” Sold in 4-packs, both the Red and White Sangrias incorporate a variety of fruit that are listed on the labels. The Red Sangria leans heavily into the use of grapes and showcases a fine balance of wine tannins and fruit juiciness. The White Sangria is highlighted by lighter, brighter fruits such as peach and orange. 

Both product lines are available in liquors stores across Rhode Island, select stores in Massachusetts and soon to be available in Connecticut. Customers can find 4-packs near them by using the product locators https://www.drinkwithbob.com/wheres-bob and https://www.drinklani.com/find-lani.

Wright’s Farm Restaurant Awards 8th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors

$10,000 in total scholarship funding presented in former school principal’s honor

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, Rhode Island, is pleased to announce the two winners of its 8th annual George P. Ducharme Scholarship Program. Tyler Franklin and Julia Tripodi, graduating seniors of Burrillville High School (BHS), each received a $5,000 scholarship to help with college-related expenses. The two students were surprised with the scholarship during BHS’ annual Senior Night on June 7th.  

This fall, Franklin will enter Bentley University to study finance and entrepreneurship in hopes of becoming a corporate finance manager, while Tripodi will enter the University of Vermont to study biology and psychology with the goal of working in neurological medicine/science or as a family physician. 

A host of students from Burrillville High School applied for the scholarship this year, which is named after the late George P. Ducharme, a 1948 graduate of Burrillville High School and awarded athlete who went on to become the high school’s vice principal and principal from 1966-1985. As recently as 2019, Ducharme was still substituting as principal when duty called within the Burrillville Town School District. He was a military veteran, a mentor, and a valued member of the community for more than 70 years. 

“Carrying on the legacy of Mr. Ducharme is an honor and a privilege,” said Frank Galleshaw III, owner of Wright’s Farm Restaurant. “Mr. Ducharme was my teacher, coach, and principal when I was in school, and the lessons he taught me in the classroom and on the field helped to shape me into the person that I am today. We’re thrilled to have the opportunity to help these two passionate students pursue their educational goals for the future in his honor.”

The George P. Ducharme Scholarship is open to students attending a U.S.-based four-year college or university. To be eligible to apply, students must be Burrillville town residents, members of the Burrillville High School graduating class that year and have received official acceptance to a matriculating accredited four-year college or university. The selection criteria are based on demonstrated achievement and need; academic and personal recommendations; academic and personal achievements; school and community involvement; and additional factors as determined by the George P. Ducharme Scholarship Committee.   Entries are available by visiting the website at: http://www.wrightsfarm.com/about/scholarship/.

Entries for the 2024 scholarship will begin in February. 

2. Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Mother Pizzeria

A new neighborhood restaurant from the team behind the award-winning Giusto

Photo by Corey Favino courtesy of Mother Pizzeria

Mother Pizzeria, a neighborhood restaurant by the team behind Giusto, debuts in downtown Newport at the Shops at Long Wharf.

Mother Pizzeria, which gets its name from the starter or “Mother” used in sourdough baking, marks Chef Kevin O’Donnell’s second restaurant in Newport. His first project, Giusto, opened in 2020 to great acclaim including being named Rhode Island Monthly’s Best New Italian Restaurant.  O’Donnell partnered with two Giusto alums for the new restaurant, Chef Kyle Stamps (Executive Chef) and Lauren Schaefer (General Manager).  

The Food

Mother Pizzeria offers two different culinary experiences: a quick counter-style to-go reminiscent of a Roman cafe and a dining room and bar with the same quality, service and hospitality for which Giusto is known. 

In the dining room, guests may begin their meal with a selection of Snacks & Salads, prepared to be shared but certainly not required.  Dish examples include Garlic Knots Cacio E Pepe, Chop Chop Salad with salame, pecorino fresco, pickled vegetables and creamy Italian dressing; and Octopus Salad with gochujanbbig, fermented fennel, cucumber and fingerling potatoes.  

The menu also includes a Cured & Aged section which offers a selection of rotating cured meats, local cheeses and domestic and preserved fish where guests can order a la carte or let the team at Mother select. The focus of the seafood is to be as local and sustainable as possible.  Fish are preserved in-house through different techniques such as brining, pickling, smoking and confit and then presented to guests as a composed dish. For instance, RI mussels are poached and marinated in a green curry sauce with cilantro while local tuna belly is cooked confit in olive oil and served with an eggplant caponata seasoned with calamansi vinegar and Sicilian sun dried tomato paste. To complement the fish, meat and cheese, there are a variety of sides to choose from such as apricot mostarda, local honey, marinated olives, and pickled guindilla peppers as well as homemade sourdough.

The anchor of the menu is, of course, the pizza.  Made with naturally fermented dough and local stone ground flour, the 12-inch pies come with a variety of toppings with something for everyone.  Signature pizzas include the classic Margherita with mozzarella, Bianco di Napoli tomatoes, and basil; The Notorious F.I.G. with black mission fig, ricotta, prosciutto, arugula, aged balsamic; The Super Tuscan with soppressata, mozzarella, tomato, broccoli rabe; The Nightshade with heirloom cherry tomato, pesto trapanese, smoked mozzarella; Calabrian Luau with n’duja, pineapple, red onion, roasted pepper, caciocavallo; and, sure to be a favorite, the RI Party Pie with tomato, estratto di pomodoro, Sicilian oregano, and chili flakes.  

Saving room for dessert is key as Mother will have a selection of housemade gelatos available by the scoop with an array of toppings including gianduja-hazelnut crunch, fennel-citrus honey drizzle, amaretti cookies, chocolate magic shell and more.  

For those looking to take-away, coming soon there will be a counter-style, to-go area with a rotating selection of Roman-style slices and gelato.  

Photo by Corey Favino courtesy of Mother Pizzeria

The Beverage

The bar program at Mother features low-intervention wines, craft beers, and Italian-centric cocktails.  Sourcing both locally and small production whenever possible, the aim of the program is to offer familiarity with a bit of adventure.   On the wine list,  Pinot Grigio can be found in the form of a frizzante skin-contact wine and on the cocktail list, a spritz replaces Aperol with a red bitter made infused with pineapple and rosemary.  While the wines lean mostly Italian, the selection features producers from around the world, all by the glass, carafe and bottle.  The beer list is seasonal and includes both local and imported styles in bottles, cans and draught.

The Design

Designed by Rode Architects, the focal point of Mother Pizzeria is the Marra Forni Neapolitan-style pizza oven surrounded by an Italian marble bar located in the semi-open kitchen allowing guests to see the chefs at work.  A textured tin ceiling, black and white tiles and floor-to-ceiling windows are found throughout space providing many of the guests with a waterfront view.  Dark green velvet banquettes with custom wood tabletops fill the 65-seat dining room and a metal partition adorned with antique mirrors separates the space from the 12-seat marble bar.  An ocean-facing patio is available for those seeking an al fresco experience.  In the to-go area of the restaurant, high top tables and window counter seating provide the perfect spot for a quick cocktail or slice.  

Mother Pizzeria is located at 49 Long Wharf Mall and open nightly for dinner from 4pm-10pm with the bar closing at 11pm.  Lunch service to come in the near future.  For more information, please visit www.motherpizzeria.com. Reservations available via Resy. 

Photo by Corey Favino courtesy of Mother Pizzeria
Photo by Corey Favino courtesy of Mother Pizzeria
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NEFNE Executive Summary Cover
chefs & restaurantsnews

News Bites: Can New England Feed Itself? / Backing Historic Small Restaurants Awards Johnny’s Victory Diner / Castle Hill Inn Summer 2023 Events

by David Dadekian
written by David Dadekian

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

Can New England Feed Itself In The Years To Come?
New England Food Advocates Release New Research On The State Of The Region’s Food System:

Report shows Rhode Island food consumption far outpaces its production ability

NEFNE Executive Summary Cover

A new report puts forth a regional goal of producing and consuming 30% of New England’s food needs in the region by 2030. Commissioned by the New England State Food System Planners Partnership, a collaboration between the Rhode Island Food Policy Council, five other state-level organizations and Food Solutions New England, it outlines the role New Englanders can play in making the region’s food system stronger and more self-reliant. The report – A Regional Approach to Food System Resilience – is a product of 16 researchers exploring the opportunities and needs along the food supply chain in New England, and highlights the land, sea, and labor needs of the region, consumer purchase metrics, distribution trends, and population projections that will impact the region’s ability to feed itself in the coming years. 

“The size and location of our state can serve as a unique opportunity to lead the way for our New England neighbors in integrating some common sense approaches to making our food system more self-reliant,” said Nessa Richman, Network Director of the Rhode Island Food Policy Council, a partner of the New England State Food System Planners Partnership. “Becoming more self-reliant requires expanding our food supply chains, building up our infrastructure, and retaining control of our land and sea resources. In return, it can mean more local jobs, a competitive business environment, and a more predictable food system that is less susceptible to interruption like natural disasters or public health emergencies.”

The report, released publicly today, illustrates Rhode Island’s purchasing power in the effort to strengthen the local food system for itself and its New England neighbors. Rhode Island is home to seven percent of the region’s population and accounts for just shy of that percentage in retail food sales – 6.3%. It is also home to 6.6% of food sector employment in the region.  But Rhode Island holds only 1.5% of agricultural land, meaning our local food supply chain is highly reliant on producers from outside its borders.

“The gap between what Rhode Island consumes and what it produces can come from across the country or even the world, or it can come from right next door at a farm, in a greenhouse, or from a fishery right here in New England,” said Julianne Stelmaszyk, Director of Food Strategy at the Rhode Island Commerce Corporation. “Together, we can build Rhode Island’s next five-year food system development plan in order to strengthen local farms and food businesses, be less dependent on a global food supply, and expand access to agricultural land so more of the food consumed here can be produced here.”

New England states had a total food expenditure of over $87.1 billion in 2019 (about $5,868 per person). In order to ensure that 30% of New England’s food needs are met with New England products, the average New Englander would have to spend about $1,760 of that total food expenditure on New England-produced food. By 2030, total food expenditures are projected to reach $98.4 billion (about $1,890 per person) to reach the 30% goal. 

The New England State Food System Planners Partnership is a collaboration among six state-level food system organizations and Food Solutions New England who are mobilizing their networks to impact local and regional food supply chains, and strengthen and grow the New England regional food system. The Partnership disseminates information on trends, challenges and opportunities to hundreds of groups across the region that connect with our individual state initiatives. The Partnership works in collaboration with the regional Food Solutions New England network and in alignment with its New England Food Vision, and also in collaboration with state governments and groups supporting local and regionally-based food supply chains.

The Rhode Island Food Policy Council is a network of food system stakeholders centering equity, accessibility, economic vitality, and environmental sustainability. The network engages stakeholders to advocate for policy priorities that will strengthen the state’s ability to feed itself, plan strategically, and coordinate with its New England neighbors.

American Express Supports Small and Independent Restaurants Around the World with two “Backing Small” Grant Programs

Applications Now Open for Second Annual “Backing International Small Restaurants” Grant Program in partnership with the International Downtown Association Foundation

25 Recipients of a total of $1 Million in Third Annual “Backing Historic Small Restaurants” Grants Announced in partnership with the National Trust for Historic Preservation

Johnny's Victory Diner
Johnny’s Victory Diner

2023 “Backing Historic Small Restaurants” Grantee in Rhode Island, Johnny’s Victory Diner:

In receiving the Third Annual “Backing Historic Small Restaurants” grant, John and Rhonda Hanaway, owners of Johnny’s Victory Diner said, “We would like to express our sincere gratitude for being chosen as one of the 25 grant recipients nationwide.  Our connection with our community has always been at the heart of our business.  We are committed to utilizing this grant to enhance our 90 year old diner and contribute to the growth and prosperity of our community.”

The “Victory Diner” has been an area landmark for 90 years. The current owners brought barbecue to the diner five years ago, and in 2020, the restaurant was awarded “#1 BBQ in Rhode Island” by Food & Wine Magazine. The restaurant also goes mobile as it presents at various pop up events like the Burrillville Arts Festival, car shows, and family events in the town neighborhoods. The restaurant also gives back to the community through fundraising efforts, sponsoring sports teams, gift card donations and fundraisers for the local Backpack Program.

From American Express:

American Express is continuing its powerful backing of the restaurant community by announcing funding and other resources to support the growth of small and independent restaurants through two grant programs: “Backing Historic Small Restaurants” in the U.S. and “Backing International Small Restaurants.” Including the Backing Historic Small Restaurants grants described below, American Express will have provided funding for grants to over 100 global restaurants through these programs since their inception.

“Backing small businesses is core to what we do at American Express. These grant programs support the important cultural and historic independent restaurants within our communities,” said Madge Thomas, Head of Corporate Sustainability & President, American Express Foundation. “Both ‘Backing Small’ grant programs help preserve these restaurants’ established legacies and celebrate the rich variety of cuisines they serve around the world. We’re delighted to once again partner with both the National Trust for Historic Preservation and the IDA Foundation.

Second Annual “Backing International Small Restaurants” Grant Program

For the second year, American Express is bringing back the “Backing International Small Restaurants” program to five major cities – London, Mexico City, Sydney, Tokyo, and Toronto. In partnership with the International Downtown Association Foundation, the program will supply $450,000 in grant funding to help independent restaurants with community significance. Restaurant owners can learn more about eligibility and apply for a grant at downtown.org/event/bisr here through Friday, July 7 at 11:59 p.m. ET.

“As we launch the Backing International Small Restaurants program for the second year, we recognize the vital role that small, independent restaurants play in our communities,” said David Downey, Executive Director, IDA Foundation. “This program is a demonstration of our commitment to supporting these businesses and helping them thrive and succeed in the wake of ongoing economic challenges worldwide. It is an honor to implement this innovative work with the generous support of American Express.”

Third Annual “Backing Historic Small Restaurants” Grant Program

For the third year in a row, and in partnership with the National Trust for Historic Preservation, American Express is also officially announcing the recipients of the “Backing Historic Small Restaurants” grant program in the U.S. These 25 recipients will each receive $40,000 in funding – collectively $1 million in grant funding – to help them improve the business’ physical space and support critical operating costs, with the goal of helping these restaurants make an even larger positive impact on their communities. As part of the program, Resy, the American Express-owned restaurant technology platform, is offering complimentary use of ResyOS for one year to each grant recipient. The Resy OS software helps restaurants operate more efficiently and improves hospitality.

“This year’s restaurants embody the unique stories of how local businesses empower communities, sustain cultural traditions, and extend family legacies,” said Katherine Malone-France, Chief Preservation Officer, National Trust for Historic Preservation. “Once again, we heard from small restaurants of all kinds from soda fountains and craft breweries to BBQ stops and specialty bakeries, and from all over the country, reaffirming that, thanks to American Express, these resilient businesses can continue to grow, thrive, and serve their communities.”

The 25 grantees were selected by the National Trust for Historic Preservation from a group of historic and culturally significant restaurants that operate in historic buildings or neighborhoods, who contribute to their neighborhood’s past and identity.

To learn more about the 25 historic establishments receiving “Backing Historic Small Restaurant” grants this year, please visit savingplaces.org/historicrestaurants.

The “Backing Historic Small Restaurants” and “Backing International Small Restaurants” grant programs are funded by American Express and administered by the National Trust for Historic Preservation and International Downtown Association, respectively. These grant programs are part of American Express’ “Backing Small” grant initiative, which supports small business owners and entrepreneurs, and includes grant programs, mentoring support, and technical assistance.

Castle Hill Inn Announces Summer Events, Including A Summer Soltice Clambake, Wood Fire Bbq, Beach Bonfires & More!

Castle Hill Inn invites guests to experience New England cuisine & culture like never before with seasonal events throughout the summer months

This season, Castle Hill Inn invites locals and travelers alike to experience a quintessential summer in New England with numerous events and culinary offerings taking place all summer long. With the weather heating up, the iconic Relais & Châteaux property in Newport, Rhode Island, is bringing back its signature outdoor dining on The Lawn and hosting a series of events celebrating Newport’s renowned history, cuisine and culture. 

“Newport is one of the most iconic New England summer destinations, and we are eager to welcome guests back to Castle Hill Inn to enjoy all the summer season has to offer,” said Brian Young, Managing Director of Castle Hill Inn. “This year we’ve switched things up with the addition of two summer BBQs, along with our traditional Clam Bakes, annual Farm Fresh event on The Lawn and more. We are excited for what is sure to be a fantastic summer ahead with all out visitors!” 

A listing of new and returning events at Castle Hill Inn this summer season follows below.

A TRIBUTE TO THE BOUNTY OF NEW ENGLAND, CLAMBAKES RETURN

Castle Hill Inn is excited to kick off the summer season with their Summer Solstice Clambake on Wednesday, June 21st. As the official start to summer, the event will offer an opportunity to guests to enjoy one of Castle Hill Inn’s most beloved dining experiences.

Nestled on the far edge of the bluffs, the Clambake pit is the centerpiece for a meal rich with history and natural flavors, a tribute to the bounty of New England. Clam chowder, fresh Lobsters and Littleneck Clams in smoked seaweed broth are served alongside an array of other special dishes such as Panzanella Salad, Jerk Chicken and more. A selection of desserts includes traditional Apple Pie, fireside S’mores, and build-your-own Ben & Jerry’s ice cream sundaes. 

Additional Clam Bake will be held later in the summer on Wednesday, July 12th and Wednesday, July 26th offering additional opportunities for guests to enjoy a family-style, al-fresco dinner of lobster, clams, buttermilk biscuits, bacon-leek potato salad and more. 

The three alfresco summer feasts will start at 6PM and include live music, as well as non-alcoholic beverages, with beer & wine available for purchase. 

Tickets for the Summer Solstice Clambake are available for $175 per guest, and July’s traditional Clam Bakes are being sold for $150 per guest, inclusive of taxes and fees. Reservations are available now, with tickets being sold exclusively though OpenTable at https://www.opentable.com/r/the-lawn-at-castle-hill-inn-newport

SUMMER WOOD FIRED BBQ

A new event this season, Castle Hill Inn will be hosting a Summer BBQ on Wednesday, August 2nd. This unique culinary night out will offer an evening of barbecue excellence from the property’s pitmasters who will be cooking up a feast. The menu will feature Smoked Blackbird Farm Pork Shoulder, Grilled Rack of Swordfish and Honey-Glazed chicken. Plenty of freshly prepared sides will be on deck as well, including Fingerling Potato Salad, and Cast Iron Mac & Cheese, along with tasty summer desserts of Fruit Cobbler and Mango White Chocolate Torte.

The Summer BBQ is being hosted in partnership with WhistlePig Distillery and offer some of their whiskeys, as well as a special Cigar Roller to add to the festivities. Tickets will be $95 per person, inclusive of taxes and fees.

Limited space will be available, and reservations will be available through OpenTable later this summer.

FARM FRESH RHODE ISLAND’S LOCAL FOOD FEST

A one-of-a-kind evening celebrating local growers and food producers, Farm Fresh Rhode Island’s annual Local Food Fest is back after being on hiatus since 2019. Castle Hill Inn will once again welcome the nonprofit organization on Tuesday, August 15th where dozens of local farmers will be paired with chefs from Newport’s top restaurants. 

Attendees are invited to meet with local food stars, watch live dish preparations and enjoy flavorful creations along with local wine, beer and signature cocktails. Hosted on Castle Hill Inn’s beautiful Chalet Patio and Lawn, the evening soiree will include stunning views of Narragansett Bay and live music to further set the mood.

Preview tickets for the evening include a special preview hour, including passed champagne, raw bar, and extra time to connect with local farmers and chefs, along with early access to the main event. 

Tickets are $250 per person and runs from 4-8PM. Main event tickets are $200 per person and runs from 5-8PM. Tickets can be purchased at www.farmfreshri.org/support/localfoodfest

*Advance tickets only, no tickets will be sold at the event. Children under 12 are welcome to attend at no cost

ADDITIONAL SUMMER OFFERINGS & NEWPORT HAPPENINGS

All summer long, Castle Hill Inn’s iconic Lawn will be open for guests and day trippers to enjoy meals, drinks and take in the views of Narragansett Bay. The property will also be offering their annual beach bonfires, stargazing and s’mores for hotel guests to enjoy throughout the season; in addition to the annual Fourth of July fireworks, which can be seen from the property’s stunning waterfront. 

In addition, Newport is gearing up for a jam-packed summer season with numerous festivals and events including:

  • Annual International Polo Series on weekends from June – August
  • Newport Flower Show (June 23-25)
  • Newport Music Festival (July 4-17)
  • Hall of Fame Tennis Championships (July 16-23)
  • Newport Folk Festival (July 28-30)
  • Newport Jazz Festival (August 4-6)
  • Ida Lewis Distance Race (August 18-19
  • Newport International Boat Show (September 14-17)
  • Newport Mansions Food & Wine Festival (September 22-24)
  • Audrain’s Newport Concour Motor Week (September 28 – October 1)

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Sons of Liberty Spirits Co. Flavored Whiskies Awards
chefs & restaurantsnewswine & drinks

News Bites: Sons of Liberty Spirits Co. Wins Whiskey Award / New Executive Chef and GM at TRIO Kitchen + Bar / Sons of Liberty Spirits Co. Grand Reopening / RI Food Businesses Featured by NIST MEP / Montauk Distilling Co. Wins at World Spirits Competition

by David Dadekian
written by David Dadekian

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

Sons of Liberty Wins Best Flavored Whiskey in America

Rhode Island’s Sons of Liberty Wins Awards for all 4 Flavored Whiskies at Prestigious 2023 World Whiskies Awards

Sons of Liberty Spirits Co. Flavored Whiskies Awards

Sons of Liberty Spirits Co.’s Coffee Flavored Whiskey, launched just last winter, was named Best American Flavored Whiskey at Whisky Magazine’s 2023 World Whiskies Awards. The local distillery also took home silver medals for both their Honey and Apple Flavored Whiskies, as well as a bronze for their Maple Flavored Whiskey.

Sons of Liberty is no stranger to accolades having now earned more than 120 awards for their products and company since 2012. “We’re really excited that all four flavors received recognition,” said Sons of Liberty’s President and Founder, Mike Reppucci. “It’s one thing to believe your own product is good, but it’s an honor to be awarded by Whisky Magazine.”

Contrary to some other flavored spirits in the market, Sons of Liberty prides itself on using real ingredients to flavor their whiskies, no chemicals or flavor substitutes. The judging panel had this to say about the Coffee Flavored Whiskey: “A coffee lover’s dream, this whiskey boasts a bold, genuine nose. The palate also meets expectations superbly, tasting of cold brew coffee with a shot of whiskey. An excellent representation of the category.”

The flavored whiskey category has grown in recent years due in part to the variety of ways in which consumers can enjoy them. “The Coffee Flavored Whiskey is amazing with just a couple of rocks,” said Sons of Liberty’s Marketing Director, Bryan Ricard. “But, as a big espresso martini fan, this whiskey is a game changer.” The team at Sons of Liberty has numerous cocktail recipe suggestions on their website, https://www.drinksol.com/cocktails, including the Peace Dale Iced Coffee and a Coffee Old Fashioned using the award-winning Coffee Flavored Whiskey.

To find retailers near you (Rhode Island and Southern Massachusetts) for any of Sons of Liberty’s flavored whiskies, visit https://www.drinksol.com/where-to-buy. Or, beginning on May 27th, head to the tasting room at 1425 Kingstown Road, South Kingstown, RI. May 27th marks the grand reopening of the tasting room after a three-year hiatus.

TRIO Kitchen + Bar in Narragansett Adds Executive Chef Emerson Bontecou and General Manager Michael Accetta IV to Team

Chef Emerson Bontecou
Executive Chef Emerson Bontecou

TRIO Kitchen + Bar located at 15 Kingstown Road in Narragansett, part of Newport Restaurant Group’s (NRG) award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce the additions of Executive Chef Emerson Bontecou and General Manager Michael Accetta IV to its talented team. 

Accetta is a graduate of Narragansett High School and Sacred Heart University. He first began his career in hospitality management in 2008 at a restaurant in New Jersey, prior to joining NRG’s TRIO Kitchen + Bar as a restaurant manager in 2010. From 2012 to 2015, he served as a restaurant manager at NRG’s Boat House Waterfront Dining in Tiverton. Since then, he has held various managerial roles, including at NRG’s 22 Bowen’s Wine Bar & Grille in Newport, with Hilton Hotels and Resorts, and with NRG’s Waterman Grille in Providence. A Sacred Heart University graduate, Accetta and his wife Ashlee, and their sons Quint and Grayson, are natives of Narragansett. 

Bontecou previously served as the head chef at The East End, a relaxed bistro with a seasonal American menu, in Providence. He has also held positions as a line cook at New Rivers in Providence, a kitchen supervisor at Pat’s Pastured in East Greenwich, a baker at North Bakery in Providence, and a line cook at Farmstead Inc. in Providence. He is a 2010 graduate of the University of Redlands, from which he holds a bachelor’s degree in English Language & Literature, General. 

“We are so pleased to bring aboard Emerson and Michael to oversee the team at TRIO in Narragansett,” said Corey Barriera, Director of Restaurant Operations, Newport Restaurant Group. “Together, they bring the experience and expertise needed to provide exceptional service and an unforgettable dining experience for all who visit TRIO.”

General Manager Michael Accetta IV
General Manager Michael Accetta IV

Sons of Liberty Spirits Co. Kicks Off Memorial Day Weekend with Grand Reopening Party

Rhode Island’s Sons of Liberty Spirits Co. Opens Doors After 3 Year Hiatus

Sons of Liberty Spirits Co.
Sons of Liberty Spirits Co.

Sons of Liberty Spirits Co., established in 2011, will officially reopen its tasting room doors on Saturday, May 27th (12-7pm) to kick off Memorial Day Weekend. The distillery invites everyone down to see the updated space and celebrate the occasion with live music, a variety of food trucks and a new cocktail menu.

Originally closed due to COVID-19 in March of 2020, Sons of Liberty remained closed to produce and distribute hand sanitizer for the local community as well as the state’s emergency services. “That was a time of uncertainty for everyone,” said Sons of Liberty’s President and Founder, Mike Reppucci. “So many people and businesses really stepped up during those first few months and we’re truly grateful we were able to be a small part of that.” The team at Sons of Liberty organized multiple community giveaways where anyone in need could drive up and take home spray bottles of hand sanitizer. They were also able to donate hundreds of gallon-size containers to local police departments, fire departments, other government agencies and many others in need.

Aside from two special events in 2022, the tasting room has remained closed due to expanded production. The space where guests could once enjoy an old fashioned or whiskey flight was taken over by production equipment and needed storage. “There just wasn’t enough room at the time, but we’re ready to rock now. It’s been way too long. We really hope everyone loves the new space,” Reppucci stated excitedly. The team says that while they’ve made many noticeable improvements to the tasting room, it will very much be a similar environment to what guests previously enjoyed.

The reopening party will feature multiple food truck options from PVD Food Truck Events and live music performances by Brian James Soul Jazz 1-4pm followed by BT Allstars Quintet 4:30-7pm. A new cocktail menu will feature craft cocktails on draft comprised of some Sons of Liberty classics. Also available to enjoy will be chair 2 light beer and two new product lines developed by Mike Reppucci; Lani Sangrias and Bar on Board (B.o.B) low abv cocktails.

The event is free to attend including parking on-site and free shuttle parking at Peace Dale Elementary School – 109 Kersey Rd, Wakefield, RI 02879. No tickets or reservations required. The event is family friendly, but service animals only. For more information, visit the event page or call (401) 284-4006.

After the grand reopening on May 27th, regular tasting room hours will begin on Thursday, June 1st. Thursdays and Fridays 5-9pm, Saturdays 2-9pm and Sundays 11am-6pm.

Rhode Island Food Business Ecosystem Featured as “Heroes” Video Produced by National Institute of Standards & Technology’s Manufacturing Extension Partnership

Latest installment of “Heroes of American Manufacturing” series celebrates RI dog treat maker BUPPY PETS®, culinary incubator Hope & Main, and Manufacturing Extension Partnership Center Polaris MEP

Buppy Pets

Three Rhode Island businesses have been featured in the National Institute of Standards and Technology’s Manufacturing Extension Partnership (NIST MEP) video series, in an episode that spotlights the state’s food business ecosystem. Culinary incubator Hope & Main and MEP Center Polaris MEP share their story of working collaboratively to support dog treat manufacturing business BUPPY PETS as it scaled production.

The “Heroes of American Manufacturing” video series celebrates the small and medium-sized manufacturers succeeding in the U.S. with the help of their local MEP Centers. 

Rhode Island takes its first turn in the national spotlight in the latest video in the series. “The hero of this story is actually a trio of partners,” said Matt Watson, Polaris MEP Center Director. “It reflects the unique way Rhode Island helps its food and beverage businesses succeed, with private and public partners all working together to lift up manufacturers.”

Viewers will be introduced to BUPPY PETS (www.buppypets.com), launched by Warwick resident Lauren Ruggiero to offer 4-ingredient sharable treats inspired by snacks people love. The entrepreneur joined the business incubation program at Hope & Main (www.makefoodyourbusiness.org), a Warren, RI, non-profit which jumpstarts early-stage food manufacturers. 

Hope & Main partners with Providence-based Polaris MEP (www.PolarisMEP.org) to support their members with training on efficient production, continuous improvement and beyond. After Ruggiero was connected to Polaris MEP project manager Nathan Bonds, she said the company was able to reduce costs and increase productivity.

Lisa Raiola, President and Founder of Hope & Main, said that the video captures the spirit of how the incubator and Polaris MEP work together to develop and scale food businesses. “The Buppy Pets story is a powerful way to illustrate our shared mission of a thriving and diverse food economy in Rhode Island.”The video is currently featured on the NIST website at https://www.nist.gov/mep/mep-national-network/manufacturing-videos.

Montauk Distilling Co. Wins Prestigious Silver and Bronze Status at San Francisco World Spirits Competition

Company Also Expands Distribution to Rhode Island and New Jersey

Montauk Distilling Co., a leading producer of premium spirits, today announced it is expanding into Rhode Island with McLaughlin & Moran, Inc., and New Jersey with Shore Point Distributors. The expansion marks a significant milestone for the company as it continues to grow its presence in the United States.

Montauk Distilling Co. has seen significant growth in recent years. The company has received numerous product accolades, including winning Silver and Bronze Medals at the 2023 San Francisco World Spirits Competition for its 71st Regiment Gin and 108 Tunney Cask Strength Bourbon. Montauk also won a Double Gold status at the 2020 SIP Awards for the Bellamy Spiced Rum and multiple SIP Awards in 2019, including Double Gold status for the 71st Regiment Gin, Gold for Black Sail Rum, and the Consumer Choice Award for 71st Regiment Gin, which honors brands that demonstrate the ultimate in quality year after year.

“We are thrilled to bring our premium spirits to customers in both Rhode Island and New Jersey and are honored to have won recognition at the San Francisco World Spirits Competition,” said Tom Joyce, CEO and co-founder of Montauk Distilling Co. “Our team has worked hard to create high-quality products that we know people will enjoy, and we’re excited to share them with a new audience.”

With the expansion, customers in Rhode Island and New Jersey will now have access to Montauk Distilling Co.’s full range of award-winning spirits, including its signature Black Sail Rum, Bellamy Spiced Rum, Tunney Bourbon, Modico Vodka, 71st Regiment Gin and more.

To learn more about Montauk Distilling Co. and its range of premium spirits, visit https://montaukdistillingco.com.

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