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ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
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News Bites: ISCO Announces First-ever Pizza Strip Spirit / Ocean State Job Lot Program to Combat Food Insecurity / Over $1M in Grants to Support Local Food System / New March Menus at Avvio + Celeste

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.

ISCO Spirits Launches First-ever Pizza Strip Spirit
Li’l Rhody Pizza Strip—Because Life’s Too Short to Keep Your Cheese On

ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
ISCO’s Li’l Rhody Pizza Strip, photo by Rachel Hulin

ISCO Spirits announced the upcoming release of what is believed to be the first-ever pizza strip spirit, Li’l Rhody Pizza Strip. Paying homage to a beloved Rhode Island food, this specialty spirit is joyfully crafted from 100% organic wheat, real pizza strips from local spot Pizza J and spices from The Ocean State Pepper Company. 

This new spirit continues to tell the story of ISCO’s out-of-the-box approach to product development and authenticity. Almost five years after opening their doors, the distillery continues to be more innovative than ever. Lil Rhody Pizza Strip vodka joins their mainstay spirit line up of Ostreida Oyster Vodka, Seaflow Ocean Gin, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Standard Bourbon, Patina Barrel Aged Gin and Gemma Crystal Vodka. They are also working on a pizza vodka that includes cheese for release later this year, for those that prefer a beverage based on a more widely-known style of pizza. 

“This project has been an absolute blast to work on,” said Manya Rubinstein, CEO of ISCO. “ISCO has two main interests: sustainable sourcing and making something that speaks creatively about where we come from. Li’l Rhody Pizza Strip does both: it uses organic wheat as its base and is a loving homage to the quirkiness and vivaciousness of our home state.” 

“The spirit opens with an herbaceous bouquet of oregano and marjoram, followed by flavors of bright garlic, rich tomato, fresh bread and savory Italian herbs that coax your palate towards a comforting and lightly herbal finish—basically, perfection!” said Co-Head Distiller Dan Neff. Co-Head Distiller Eric Olson agreed, adding that “it’s delicious in a martini, Bloody Mary or simply mixed with Coca Cola and a squeeze of lemon.” Early fans of the spirit have also created the “Italian Stallion” shot, which involves licking shredded cheese off your wrist, taking a shot of Li’l Rhody Pizza Strip, then quickly eating a pickled pepperoncini pepper.

Ocean State Job Lot Launches ‘Feed for Free’ Program to Combat Food Insecurity in Rhode Island

New initiative enables customers to donate food to area pantries at no cost

Ocean State Job Lot (OSJL), the region’s premier discount retail chain with 159 stores across the Northeast, is proud to announce the launch of its Feed for Free program, an innovative food donation initiative designed to provide critical resources to area food pantries while rewarding customers for their generosity. Piloting in all Rhode Island stores beginning Monday, February 17, this new program builds on OSJL’s long-standing commitment to fighting food insecurity.

How It Works:

  • Customers can purchase $10.00 or more of food from specially marked Feed for Free displays at any OSJL store in Rhode Island.
  • They will receive a Crazy Deal® Gift Card equal to the value of their purchase.
  • Customers can then choose to donate the food to OSJL for distribution to area food pantries or keep the food for themselves.

“This program provides a simple way for customers to help their neighbors while getting rewarded for their generosity,” said Marc Perlman, Principal Owner and CEO, Ocean State Job Lot. “We donate millions of meals each year, and now, with the Feed for Freeprogram, our customers can take an active role in supporting their communities while enjoying the savings OSJL is known for.”

The Feed for Free program expands on OSJL’s successful Eat for Free initiative and reflects the company’s deep commitment to philanthropy and community engagement. OSJL has a long history of addressing food insecurity through its Three-Square Meals program, ongoing food pantry partnerships, and large-scale meal donations.

The Rhode Island pilot program will serve as a model for potential expansion to OSJL locations across the Northeast later this year.

Over $1M in Grants Awarded to Support RI’s Local Food System

The Rhode Island Department of Environmental Management (DEM) is announcing over $1M in Resilient Food Systems Infrastructure (RFSI) grant awards to four local food businesses and organizations. These projects support the development of RI Grown products and will support expanded capacity for the aggregation, processing, manufacturing, storing, transporting, wholesaling, and distribution of locally produced food products, including specialty crops, dairy, grains for consumption, aquaculture, and other food products, excluding meat and poultry. DEM’s RFSI Grant Program is funded through American Rescue Plan (ARP) funding from the US Department of Agriculture (USDA) to provide grants that directly support middle of the supply chain activities in RI’s local food system.

“I’m glad the state is distributing these federal RFSI funds that were made available under the Biden Administration to local projects that will strengthen the resilience in Rhode Island’s food system and create new revenue streams for small and mid-sized farmers and producers,” said Senator Jack Reed.“This federal investment will benefit food producers statewide and help get more fresh, Rhode Island-grown food and products to tables, grocery stores, and restaurants across the region and beyond.”

“Families in every corner of the state should have access to affordable, healthy food,” said Senator Sheldon Whitehouse.  “This federal funding will support our small businesses as they connect more Rhode Islanders with fresh products from local farmers and fishermen.”  

“This funding for Rhode Island’s food infrastructure is a win for local farmers and consumers. By strengthening our state’s food supply chain, we’re not only supporting small businesses but also ensuring that more locally grown food reaches Rhode Islanders,” said Representative Seth Magaziner. “I’m glad to see these federal dollars at work, and I’ll always fight to bring more of our tax dollars home to strengthen Rhode Island’s food supply and lower food costs.”

“At a time of rising prices — from eggs to produce and other grocery staples — it’s important that we bolster Rhode Island’s food supply chains and infrastructure,” said Representative Gabe Amo. “This funding will help support farmers in our state who rely on local markets to sell their products while also delivering fair wages for laborers and fair prices for consumers. I look forward to continuing to work as a delegation to bring these federal resources home to help bring down prices and put healthy on the table for families.”

“By helping local businesses and food producers gain access to improved infrastructure, the RFSI grants make Rhode Island’s local food system more resilient and inclusive,” said Governor Dan McKee. “The supply chain is at the heart of our local food system, and providing funding assistance for food infrastructure improvements allows Rhode Island’s vibrant food economy, food security, and supply chain resiliency to grow stronger.”

“Providing grants to local food businesses and producers is essential to DEM’s mission of fostering a more resilient, locally driven food system,” said DEM Director Terry Gray. “These grants are a step forward in strengthening Rhode Island’s food security and supply chain resilience, supporting local food infrastructure, and promoting growth across the food economy, while enhancing access to fresh, locally sourced products for consumers.”  

The grant awardees are as follows:

  • Farm Fresh Rhode Island (FFRI), Providence.
    • Award amount: $193,463.
    • Project description: Through this project, the FFRI Food Hub will upgrade equipment, expand processing capabilities, and modernize IT systems to build resilience in the center of the supply chain and increase new market opportunities for RI and regional farmers with wholesale and institutional customers. In this scope of work, FFRI will pilot Rhody Red Sauce, a product that will incorporate locally grown food into a sauce for K-12 cafeterias. FFRI will also improve the Market Mobile Food Hub Technology system that updates and improves our overall systems for the sales, and aggregation and distribution of local food to institutions and wholesale customers.  
  • Southside Community Land Trust (SCLT), Cranston.
    • Award amount: $519,939.
    • Project description: SCLT will develop the Cranston Food Hub, a new facility at Urban Edge Farm that will streamline and expand SCLT’s capacity to aggregate, process, store, and distribute locally sourced and culturally familiar produce grown by the small-scale farms operated by historically underserved producers based in SCLT’s land access network in the Providence Metro Area.
  • Brandon Family Farm, West Kingston. 
    • Award amount: $101,670.
    • Project description: Real Food RI LLC D.B.A. Brandon Family Farm will make several upgrades and additions to a farm building that will allow it to aggregate and distribute over 75 tons of RI Grown produce every year to grocery stores across RI through a collective purchasing agreement between at least eight different farms.
  • The Hard-Pressed Cider Company, West Greenwich.
    • Award amount: $282,844.
    • Project description: The Hard-Pressed Cider Company will use RFSI grant funds to construct a new apple cider production facility on their farm. The production facility will focus on the aggregation of local RI apples to increase the ability to store, sort, wash, and process apples into apple cider, hard apple cider, and other apple food products while improving food and worker safety.

Future RFSI equipment only awards are currently under review by USDA. DEM will continue supply chain coordination initiatives that focus on business support and market development to support the impact of these RFSI awards on RI’s food system. DEM works across many fronts to benefit and strengthen RI’s green economy and to assist local farmers and fishers in growing their businesses. DEM also continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties.

Rhode Island is home to a thriving young farmer network, with more than 1,000 farms. According to the recently published 2022 Census of Agriculture, Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and total land in farms in RI grew from 2017 to 2022 according to the census data, demonstrating the increased support for local agriculture and food throughout the state. Supporting local agriculture benefits all Rhode Islanders, ensures our future food security, enhances our environment, and celebrates the state’s unique food cultures and landscape.

Avvio Ristorante Celebrates Italy with ‘A Taste of Sicily’ Prix Fixe Menu

Three-course, Limited-time Prix Fixe Menu Available for the Month of March

Avvio "Taste of Sicily" Menu
Avvio “Taste of Sicily” Menu

Avvio Ristorante, located at Garden City Center, 90 Hillside Road in Cranston, will celebrate the cuisine of Sicily with a special prix fixe menu for the month of March.

The three-course menu is available daily during dinner hours only. The cost is $42.00 per person, exclusive of tax and gratuity, and is not available for take-out. For more information or to make reservations, visit www.avvioristorante.com. 

The menu begins with a choice of antipasti: Crudo, with fluke, orange, pistachio, fennel, Castelvetrano olive, and extra virgin olive oil or a Stuffed Sweet Pepper with focaccia stuffing, scamorza, hot Italian sausage, and bread crumb.

Entrée choices include a whole roasted Sea Bass with citrus, herb, and chicory salad; Pollo Agrodolce: tomato-olive braised chicken thighs, white wine, cannellini beans, oregano, parsley, and cous cous; and Gnocchi alla Norma with charred eggplant, tomato, basil, garlic, and ricotta salata.

Dessert choices are Pistachio Cannoli with sweet cream and chocolate chips or Blood Orange Sorbetto with candied mint.

Celeste in Narraganset Offers a Taste of Italy with Two-Course Prix Fixe Menu 

Celeste "Taste of Italy" Menu
Celeste “Taste of Italy” Menu

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island is pleased to announce its latest monthly prix fixe menu, a two-course meal that highlights the cuisine of Italy. The specialty menus are available Sunday through Thursday and are $30.00 per person, tax and gratuity excluded. To make reservations, please call 401-792-4333 or visit www.celesteri.com. 

Each month during the off-season, Celeste has highlighted the culinary delicacies of a new coastal European region, including France and Portugal.  Celeste’s menu this month will take guests on a tour of Italy with dishes inspired by Venice, Veneto, Rome, Tuscany, and Puglia. 

First-course choices include Beet Carpaccio (Venice) with whipped goat cheese, winter citrus, shaved chicories & fennel and hazelnut; Gnocchi (Veneto) with pancetta, brussel sprouts, Pecorino Romano and browned butter; or Bruschetta (Rome) with caramelized winter squash, Stracciatella, bitter greens, crumbled walnut and balsamic. 

Entrée selections include Chicken Cacciatore (Tuscany) with roasted local mushrooms and creamy polenta and Orecchiette con Salsiccia (Puglia) with shaved onion, braised rabe and Pecorino Romano.

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Track 15 Rendering courtesy of VISION 3 ARCHITECTS & NEOSCAPE
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News Bites: Track 15 Finalizes Food Hall Lineup / ISCO Spirits Announces Aged Bourbon / Little City Thrifty Vintage Market Returns / Newport Restaurant Group Raised Funds for Farm Fresh RI

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.

Track 15 Announces Final Vendors of Highly Anticipated Food Hall 

Middle Eastern and Modern Indian Concepts Round Out Merchant Lineup; Grand Opening Set for February 2025

Track 15 Rendering courtesy of VISION 3 ARCHITECTS & NEOSCAPE
Track 15 Rendering courtesy of VISION 3 ARCHITECTS & NEOSCAPE

Track 15, the highly anticipated food hall from the Marsella family, is pleased to announce the final two additions to its merchant lineup: Little Chaska and Tolia. They will join Dune Brothers, Dolores, There There, Giusto PVD, and Mother Pizzeria PVD to offer a variety of fare, from burgers and seafood to  Mexican, Middle Eastern, Indian, and Italian, at Track 15 when the food hall opens in February 2025.

Little Chaska, from Sanjiv and Vandana Dhar of Kabob and Curry Rasoi in Pawtucket, Rasa in East Greenwich, and Chaska in Cranston’s Garden City Center, will showcase some of the unique recipes that have made their restaurant group a favorite for diverse flavors and spices since 1990. 

Tolia, a new concept from Turkish native Alp Gumuscu, formerly the executive chef at Yagi Noodles in Newport, will bring a taste of the region of Anatolia to Track 15. Anatolia surrounds Turkey, Greece and other parts of the Middle East and its cuisine is deeply rooted in ancient ingredients, spices, and history. Chef Alp and his team will bring his story and culture to life with thoughtful food and cared-for ingredients.

“We are excited to welcome the Dhars and Alp Gumuscu to the Track 15 family,” said Christopher J. Marsella, President, Marsella Development Corporation. “They are the final pieces to this culinary puzzle we’ve been putting together, and we look forward to showcasing their exceptional talent.” 

Built in 1898, the original Union Station consisted of 14 intercity rail lines and operated until 1986, when the smaller Amtrak station was built. The name Track 15 is a nod to Union Station’s earliest days as the hub of southeastern New England’s transportation network, supporting the machinery, textile, and jewelry industries that fueled the growth and future of Providence.

Marsella Development Corporation and the Marsella family, longstanding visionaries in the City of Providence, partnered with acclaimed Convivium Hospitality Group to redevelop the historically important space and deliver a diverse, inclusive, and approachable hospitality experience that reflects the many cultural influences in Rhode Island. 

“Building this food hall has been a labor of love for all of us,” continued Marsella.  “Despite the challenges of renovating a historic building, our team is making progress every day, and we can’t wait to open our doors to a truly unique experience that is unlike anything in Rhode Island.”

The overall development of the 18,000 square foot represents a $25 million investment in the restoration of the historic building which, when completed, will include a large central bar, a new home for seven Rhode Island-based restaurateurs, indoor and outdoor seating for approximately 600 patrons, an entertainment venue, and a 10,000 square foot plaza which will provide outdoor seating and a home for special events.   Rhode Island-based Vision 3 is the architect and Boston-based CM&B is the construction management firm, bringing to the project a wealth of experience in building food halls around the U.S. 

ISCO Spirits Announces 4 Year 100% Organic Corn Bourbon- Small Batch from the Smallest State

ISCO Spirits four-year aged Bourbon
ISCO Spirits four-year aged Bourbon

Today, ISCO Spirits announced the upcoming release of their first ever four-year aged Bourbon, made from a 100% corn mash, a rarity in the bourbon industry. The base of their spirit starts with 100% regeneratively grown organic corn sourced from their partner farm in New York State, which is then distilled from scratch in Providence and rested for four years in charred new oak barrels. The product is 100% gluten-free. 

This new spirit continues to tell the innovative story of ISCO’s approach to product development and authenticity. Four years after opening their doors their aged Bourbon joins their mainstay spirit line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Patina Bourbon Barrel Aged Gin, Gemma Crystal Vodka and Seaflow Gin.  

“We’ve been working on this project since the inception of ISCO, it’s a great time to reflect on how far we’ve come in such a short time. The flavors are deep and rich, it showcases our passion for authentic tasting notes made from the purest of ingredients.” said Head Distiller Dan Neff.  “With sweet notes of caramel and bourbon vanilla on the nose and a rich, full body with a lingering finish, it’s perfect for the change in seasons,” added Head Distiller Eric Olson. 

On Thursday, October 10 ISCO will host a fun filled launch party from 5PM – 10PM in conjunction with Little Engine Personal Fitness who will be debuting their brand-new sauna that night as well. Staying true to offering attendees delectable taste, Pizza Envy will be on site serving up creative pies for the party.  

Tasting notes for the bourbon: sweet notes of caramel and bourbon vanilla, balanced with warm cinnamon, walnut, toasted oat and hints of fruit and dark cocoa. Rich and full-bodied with smooth, lingering finish. 750ML per bottle, Alcohol is 50% by volume.  

The Sauna @ Little Engine, ISCO’s neighbor on their patio will launch the same night as their bourbon, because nothing goes together like saunas and a little warming bourbon! ISCO will be offering special ongoing deals for Sauna members this fall and winter and the first 50 people to sign up for a membership will also receive a 20% discount on a bottle of bourbon from ISCO. 

The Sauna @ Little Engine gives members exclusive access with online booking and payment, keyless entry, flexible memberships and limited time promotions. The sauna is accessible 7 days a week, making it a great place for patrons to unwind and hangout no-matter what their schedule is.

Little City Thrifty, Rhode Island’s Largest Vintage Market, Returns to Providence

October 5th and 6th, 2024
Noon to 6pm (11am Early Buying Hour)
WaterFire Arts Center
475 Valley Street, Providence, RI

past Little City Thrifty Vintage Market courtesy of Ampersand Creative Co.
past Little City Thrifty Vintage Market courtesy of Ampersand Creative Co.

Little City Thrifty Vintage Market is one of the largest curated indoor vintage shopping events in New England, bringing vintage lovers from far and wide to Providence for the weekend. On October 5th and 6th, 2024, Little City Thrifty will bring an eclectic lineup of over 90 vintage booths, with dealers from Rhode Island and nine other states (traveling in from as far as Tennessee, Florida, and Michigan). With 15,000 square ft of pre-loved home décor, vinyl records, books, barware, art, collectables, ephemera, jewelry and accessories, small furniture, size-inclusive clothing, and much more available at all price points, Little City Thrifty is a vintage dream come true at WaterFire Arts Center.

“To us, Little City Thrifty is so much more than a fun vintage party and shopping experience – it’s a celebration of a community who truly loves vintage goods of all styles, eras, and types and the history behind them,” says co-organizer of Little City Thrifty, BJ Mansuetti. “Having such a beautiful venue filled with kind and passionate vintage dealers and appreciators is heartwarming and inspiring. It’s a special feeling to have this community in the same room with us here in Providence for a whole weekend.”

Robin Dionne, co-organizer of Little City Thrifty, adds, “As a Rhode Islander who grew up thrifting with my family, I’ve always been focused on re-use and recycling, and I love to see the community come together to support small businesses who are giving vintage items a new life. In the spirit of re-use, we are again working with Bootstrap Compost to help divert event trash from the landfill. Little City Thrifty is a fully compostable event, and Bootstrap will work their composting magic and turn restaurant and bar waste into useable soil.”

The event will feature food from local favorites Knead Doughnuts, Diego’s East Side, and JA Patty, a bar hosted by Inside Voices serving Rejects beer (Middletown, RI) specialty cocktails featuring Mad River Distillers spirits (Vermont), mocktails, and non-alcoholic beverages from Topo Chico. Entry includes a drink ticket that can be redeemed for a complimentary small drink, provided by participating beverage sponsors, or a discount on full-sized beverages. 

Little City Thrifty typically sells out in advance. General Admission tickets are available now for $8 online ($10 at the door if the event does not sell out), and Early Buying Hour tickets are available for $15. Early Buying Hour tickets allow entry a full hour before the event starts, and they’re perfect for those who want some extra elbow-room while shopping and to get a first look at the vendors’ collections and rare items. Early Buying Hour tickets will not be available at the door.

For a full list of vendors and to purchase advance tickets, visit www.littlecitythrifty.com.

Newport Restaurant Group’s “Fruits from the Field” Fundraiser Yields More Than $3,000 for Farm Fresh Rhode Island’s 20th Birthday 

Paul Sousa, General Manager, Bar ‘Cino; Caroline Grand, Associate Director of Marketing, Farm Fresh RI; Delite Primus, Director of Advancement, Farm Fresh RI; and Mariana Gonzalez Trasvina, Executive Chef, Bar ‘Cino.
Paul Sousa, General Manager, Bar ‘Cino; Caroline Grand, Associate Director of Marketing, Farm Fresh RI; Delite Primus, Director of Advancement, Farm Fresh RI; and Mariana Gonzalez Trasvina, Executive Chef, Bar ‘Cino.

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, celebrated Farm Fresh Rhode Island’s 20th birthday in August with a special ‘fruits from the field’ fundraiser.  

From August 1st through August 31st, NRG restaurants Avvio (Cranston), Bar ‘Cino (Newport), and Waterman Grille (Providence), offered a special, locally-grown tomato dish using produce from Farm Fresh and Greenview Farms, and donated $2.00 from each dish sold to Farm Fresh. More than 1,500 dishes were sold, yielding a $3,058.00 donation to the organization.   

“Farm Fresh has been an invaluable partner to NRG since its inception 20 years ago,” said Kevin DiLibero, Director of Culinary Arts, Newport Restaurant Group. “We are so thankful to our loyal guests who participated in this fundraiser, so that this wonderful organization can continue its efforts to not only connect farmers with restaurants, but to also increase access to fresh local food for those who need it the most.”

When Farm Fresh was created, Newport Restaurant Group quickly became its largest customer. Since then, NRG has continued its support of the organization, landing in its top three largest customers every year, and regaining the title of largest seven times, including this year.  NRG is Farm Fresh’s top tomato purchaser and has been each year since its founding in 2004. “Farm Fresh Rhode Island is deeply grateful to Newport Restaurant Group for their generous support through the ‘Fruits from the Field’ fundraiser,” said Nikki Ayers, Director of Giving, Farm Fresh Rhode Island. “This donation reflects their ongoing commitment to our mission of connecting local farmers with the community and increasing access to fresh, local food. We are thrilled to celebrate our 20th anniversary alongside such a dedicated partner and look forward to continuing our impactful work together.”

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The Industrious Spirits Company's Blue Velvet Bourbon
chefs & restaurantsfarmsnewswine & drinks

News Bites: ISCO Releases Blue Velvet Straight Bourbon / Hope’s Harvest Recovers One Millionth Pound of Food / Suya Joint Coming to Providence

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.

The Industrious Spirit Company Announces Upcoming Iteration of Hit Blue Velvet is Officially a Straight Bourbon

The Industrious Spirits Company's Blue Velvet Bourbon

Today, The Industrious Spirit Company (ISCO) announced that their smash hit 100% Blue Corn Blue Velvet Bourbon, has been aged for more than two years, giving it the designation of a “straight” bourbon. It joins their mainstay spirit line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin, Patina Bourbon Barrel Aged Gin and Gemma Crystal Vodka. Because ISCO makes its spirits from scratch, creating Bourbon takes time. Blue Velvet is just the start of a number of bourbons that are beginning to come online after nearly four years in business. 

“Blue Velvet has been such a special project for us over the years and now it has earned the distinction of being aged long enough to officially be called a ‘straight’ bourbon” said Dan Neff and Eric Olson, Head Distillers at ISCO. “From a distillery that cares deeply about spirits’ and the relationship to agriculture, we follow the flavor directly from the field to the barrel. By using corn that has been grown for nutrition and deliciousness as opposed to yield, we give ourselves a leg up on spectacular flavor. Intentionally youthful, this straight bourbon still drinks “wise beyond its years”. 

Blue Velvet boasts aromas of toasted brown sugar that give way to warm baking spices with subtle notes of chocolate and pepper, followed by a rich, robust caramel and roasted blue corn chip finish. Bottled at 90 proof or 45% alcohol by volume, the spirit will retail for $54.99 at select bars, restaurants, and liquor stores in Rhode Island this fall. It is best sipped neat, over rocks or in a Manhattan. 

A launch party will be held at ISCO on November 9th starting at 5pm. The first 20 attendees to arrive to the party will receive a special gift – blue velvet clip on bow ties, to help with the festive and fancy vibes! In addition to pours and cocktails, the evening will feature delicious bites prepared by No Rules, No Worries Experience, a food project that harnesses global flavors from local purveyors by Chef Mark Lawless and ISCO’s very own Tasting Room Manager Makayla Habershaw!

Blue Velvet is a unique marriage of cultures and places. The blue corns in the mash bill are sourced from the Midwest and Mexico, marrying an organic strain of indigo with a single origin and non-GMO landrace blue variety sourced from independent farming communities. After being cooked and fermented (fun fact: blue corn turns PINK when you ferment it due to a pH change that affects the anthrocyanins, the naturally occurring dyes with antioxidant properties that give blue corn its color!), the bourbon is carefully distilled in small batches before it rests in charred new oak barrels for at least two years—ISCO’s goal is to ensure the corns’ flavors remain the stars of the show.

One Million Pounds Saved from Local Farms to Feed Hungry Rhode Islanders

Hope's Harvest Volunteer Gleaning Leeks
Hope’s Harvest Volunteer Gleaning Leeks

Providence-based nonprofit local food hub, Farm Fresh RI is excited to announce that its Hope’s Harvest program has just recovered its one-millionth pound of food from local farms to feed Rhode Islanders struggling with food insecurity. Hope’s Harvest mobilizes volunteers to harvest surplus fruits and vegetables from local farms, contracts with the growers, and pays them a fair price for this otherwise wasted produce. The program then distributes the fresh food to hunger relief agencies across the state. Nearly half of the million pounds recovered came from a process called “gleaning,” when surplus produce is gathered from local farms and orchards for feeding community members in need. The rest of the million pounds for hunger relief was recovered through surplus purchasing and contracting with local growers. 

“Gleaning is an efficient and effective solution to the twin challenges of food waste and hungry people,” explained Farm Fresh RI’s Director of Value Chain Strategy and founder of Hope’s Harvest, Eva Agudelo. “Recovering food in this way strengthens our local food system and makes our communities less dependent on commodity food shipped from thousands of miles away instead of what’s in our own backyard.”

The one-millionth pound mark was reached on November 9th as Hope’s Harvest volunteers visited Wishing Stone Farm in Little Compton, RI, and filled bins of freshly picked leeks. Those 345 lbs of leeks were then distributed to St. John’s Lodge Food Bank in Portsmouth, RI; East Bay Food Pantry in Bristol, RI; and East Bay Community Action Program in Newport, RI. This impressive achievement is the result of five years of hard work by Hope’s Harvest and its 1,325-plus volunteers, who since 2018 have engaged in over 9,000 hours of labor to glean produce from 56 local farms. During this time, the program has provided this fresh produce to 53 hunger relief agencies in RI — serving approximately 35,000 food-insecure Rhode Islanders every month.

“We are in awe of the many, many people who have come together to do such good for their community,” Agudelo said. “We’re honored that our farmers, agencies, and volunteer partners have contributed their time, resources, and hard work to ensure our neighbors have access to fresh, nutritious, locally grown food.”

Rumford-based hunger relief agency, We Share Hope, has been a partner of Hope’s Harvest for many years, providing fresh produce for their school-based food pantries, partner meal sites, and community distributions. 

“Hope’s Harvest’s focus on fresh, local produce fills a huge gap in our efforts to provide our clients with food that is not only filling, but nutritious. Fresh produce are often priced higher than shelf-stable bulk items and our dollars don’t go as far,” said We Share Hope’s Executive Director Johanna Corcoran. “Thanks to our partnership with Hope’s Harvest we can ensure that folks experiencing food insecurity have their nutritional needs met in a dignified way.”

Hasbro Children’s Hospital has been another strong and valued partner of Hope’s Harvest for several years. The hospital offers a free farmers market for patients and their families that brings nutritious food to approximately 100 participants each time it’s held. Dr. Celeste Corcoran, Hasbro’s community outreach program director and a champion of bringing fresh food to Hasbro’s patients and families, said: “We here at Hasbro Children’s Hospital are so indebted to the Hope’s Harvest team for the wonderful fresh foods that we have been able to share with our families. They are thrilled with the food. One young patient of mine summed it up: ‘DELICIOUS.’”

Local farmers are also key beneficiaries of the Hope’s Harvest program. Patch Tseng Putterman, farm team member and organizational development strategist at the Tiverton-based Movement Ground Farm, explained: “Growing exactly the right crops and quantities to supply our customers while minimizing food waste is an excruciating puzzle. Hope’s Harvest is an amazing outlet to absorb a lot of the crops we otherwise couldn’t sell.”

Hope’s Harvest is busy gleaning on Rhode Island farms every spring through fall, with activities in the fields slowing during deep winter months. Anyone interested in getting involved as a volunteer, farm, or agency partner can learn more about the program at farmfreshri.org/hopesharvest or reach out to Hope’s Harvest Operations Manager Shannon Hickey at HH@farmfreshri.org.

Chef and Owner Cecilia Lizotte Brings Acclaimed West African Restaurant Suya Joint to Downtown Providence

Cornish Associates is pleased to announce the opening of Suya Joint at 320 Westminster Street, on the ground floor of the Kinsley Building in downtown Providence in the spring of 2024. The restaurant, owned by Chef Cecelia Lizotte, will serve Nigerian cuisine and will include a vibrant bar and cocktail program highlighting flavors from West Africa.

Lizotte opened her first location as a catering business in the Roslindale area of Boston in 2012. The original Suya Joint relocated and expanded in 2016 to a larger footprint in the Roxbury neighborhood. Today, Lizotte continues to operate the Roxbury location and has added a popular food truck which serves Suya Joint menu favorites in and around Boston. Lizotte has received a number of accolades since opening the restaurant in 2012: the most recent was awarded by Boston Magazine in 2023, naming Suya Joint the Best West African restaurant in Boston. The new Providence location will bring the West African cuisine Lizotte is well known for in Massachusetts to downtown Providence.

“We’re so fortunate to have crossed paths with Cecilia in her initial visits to Providence,” says Joanna Levitt, Cornish’s Director of Commercial Leasing and Marketing. “Her food is delicious, which will be warmly welcomed here in Providence–and beyond the menu–we connected immediately on the importance of community that Cecilia embodies in her cooking.”

Suya Joint’s menu highlights the cuisine of Lizotte’s native Nigeria, with favorites including Jollof rice and beef Suya, a Nigerian meat skewer and the restaurant’s namesake. Other well known dishes include Nigerian stews offered with a choice of protein alongside a choice of fufu, a dumpling made with pounded grain. Since the entire menu is dairy-free, Suya Joint’s offerings will be a popular option for those with dietary restrictions; much of the menu is gluten-free and vegetarian as well. Adding to the mouth-watering menu selection, the new restaurant will also offer a bar and cocktail program highlighting West African flavors.

“I’ve spent a good amount of time seeking locations for the next Suya Joint,” says Lizotte. “When I saw the Westminster space, I knew it was right. I can’t wait to open and share my food with the Rhode Island community.”

The new location in Providence will serve guests seven days a week, for lunch and dinner, from 11 a.m. to 10 p.m. Takeout and delivery will also be available. Construction is underway and the anticipated opening is Spring 2024. For updates on Suya Joint’s Providence opening, visit their website and follow on Instagram.

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ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
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News Bites: The Return of ISCO’s Blue Velvet Bourbon / Basil & Bunny Opens in Bristol / General Stanton Inn Reopens / Introducing Land & Sea Together / Neon Marketplace Launches “Pizza Twos-day”

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.

The Industrious Spirit Company Announces the Return of Blue Velvet Bourbon

ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin

Today, The Industrious Spirit Company (ISCO) announced that their Blue Velvet Bourbon will rejoin their spirits line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin and Patina Bourbon Barrel Aged Gin. The company’s initial experimental run of Blue Velvet was released in January 2021 and sold out in mere hours, now the wait for more is finally over.

“We are proud to bring back Blue Velvet Bourbon,” said Dan Neff and Eric Olson, Head Distillers at ISCO. “This continues to be a very special project for us. While good things take time, and bourbon generally ages for at least two years (as will most of ours), the unique nature of the corns that we used for this special project has allowed us to create something youthful yet fully expressive, showing off our passion for flavor. Our favorite way to enjoy Blue Velvet is sipped neat or on the rocks.”

This unique bourbon is created from 100% blue corn using a blend of two very special and distinct varieties—an organic strain of indigo developed in Kentucky and a landrace blue variety from Oaxaca, Mexico (“landrace” indicates a plant grown in its original region with a nearly identical genetic makeup to its wild ancestor). After being cooked and fermented (fun fact: blue corn turns pink when you ferment it due to a pH change!), ISCO carefully distills this bourbon in small batches before resting it in charred new oak barrels for six to twelve months “to taste”— their goal is to ensure the corns’ flavors remain the star of the show. A unique marriage of cultures and places, Blue Velvet boasts heaps of caramel, chocolate and vanilla flavors and a signature note of blue corn tortillas. Bottled at a whopping 100 proof to preserve the rich flavors and robust mouthfeel, it lingers for a lasting finish of toast and oak—a bourbon you won’t soon forget!

In celebration of Blue Velvet, ISCO will kick off a weekend of events beginning on Thursday, September 15 with a raucous-yet-refined VIP launch party from 5-10pm. Tickets can be pre-purchased for this beautiful evening that will include passed hors d’oeurves and luxurious bites highlighting local food producers from The East End, the opportunity to sample some as-of-yet unreleased spirits, access to tours and a raffle ticket to be entered to win a very special artist-made, one-of-a-kind Blue Velvet Bourbon bathrobe and two opulent handcrafted Blue Velvet tasseled pillows!

While ISCO created significantly more Blue Velvet than for its first release last year, this second release will certainly also sell out. First bottles will be available for purchase at the distillery that evening and over the following days.

The weekend continues with raffle sales ($3 each) throughout the weekend and culminates on Sunday, September 18 with a free, open-to-the public party from 12pm – 6pm, featuring live music by Da Huey X, food by Durks and a photobooth.

ISCO is deeply invested in creating beautiful, delicious products that tell stories about where they come from. In honor of Blue Velvet’s mash bill that blends organic blue corn from the US with a landrace blue corn from Mexico, proceeds from the raffle will be split between The American Farmland Trust https://farmland.org/about/, an organization that works to protect agricultural land, promote environmentally sound farming practices and to keep farmers on the land, and Fundación Tortilla, https://fundaciontortilla.org/nosotros, a Mexican nonprofit organization that promotes corn as a fundamental element of the culture, nutrition and economic development of Mexico via educational programs, policy reform and direct work to improve biodiversity of Mexican maize.

The Industrious Spirit Company distillery is located in the Valley neighborhood of Providence along the city’s former “Industrial Corridor.” Their production space and tasting room were once part of Providence Steel & Iron, a business that produced structural and ornamental steel for nearly 100 years. ISCO is proud to carry on this tradition of creation.

Basil & Bunny Now Open in Bristol

Basil & Bunny

Basil & Bunny, comfort food inspired by multicultural flavors and 100% plant-based, is now open at their new location at Unity Park, 500 Wood Street in Bristol. Opening hours are currently Wednesdays through Fridays from 4 – 9 p.m. and Saturdays from 12 – 8 p.m., with plans to expand those hours moving forward. Their full menu is posted at basilandbunny.com and online ordering is available during open hours at basilandbunny.square.site. Watch for news of a grand opening celebration in September.

Basil & Bunny Dining Room

The General Stanton Inn has reopened its historic doors after a multimillion-dollar renovation

Following a 10-year hiatus, the historic General Stanton Inn is inviting diners back inside. New owners David and Jackie Moore are pleased to announce that the renovation and restoration of the inn’s tavern and dining rooms are complete. The General Stanton Inn reopened for dining on Wednesday, August 17.

“As a Narragansett native and University of Rhode Island graduate, I thought it was very important to protect the original colonial character and integrity of this historic Charlestown landmark, which first entertained guests in 1740,” said David Moore. “While we preserved the architecture, the building needed a major overhaul. The inn now features a state-of-the art kitchen to accommodate weddings and banquets, a refurbished fine dining restaurant and a remodeled, and very comfortable, tavern bar.” 

Located at 4115 Old Post Road in Charlestown, the General Stanton Inn rests on an old 6.78-acre horse farm, which still has original stone walls. The inn was once a gathering place between Philadelphia and Boston during the Revolutionary War, and it’s believed to have hosted George Washington, Marquis de Lafayette and Alexander Hamilton. Presidents Theodore Roosevelt and Chester Arthur were also guests of the inn.

In the Roaring 1920s, a fine dining room was added as popularity of the General Stanton Inn as a Prohibition-era speakeasy and gambling house grew. Al Capone, Diamond Jim Brady and notorious actress Tallulah Bankhead were some of the more famous guests who partied in Gatsby-like fashion into the wee hours. 

“As we renovated the formal dining room, I was drawn to the original coffered ceilings and art deco chandeliers of the period,” said Jackie Moore. “We’ve preserved that 1920s’ feel and enhanced the room with candlelight and a new sound system, which will feature soft jazz like Ella Fitzgerald and Louis Armstrong. We want our guests to have a memorable evening as they enjoy a white table setting, great food and fine wines.” 

The tavern will be open from 5-10 p.m., Wednesday-Sunday. Beginning this September, the fine dining room will be open. Sunday brunch will be served from 10 a.m. to 2 p.m., followed by a traditional New England Sunday Supper, which will be served until 7 p.m.

Guests can make online reservations and preview the dining menu at thegeneralstantoninn.com or call 401-364-8888.  
Contact Sarah at events@thegeneralstantoninn.com to book weddings, banquets and large parties. The inn guest rooms will reopen later this fall.

Introducing Land & Sea Together: A Network to Support Farmers, Fisheries, and Forestry Businesses and Workers in RI

The Center for Mediation and Collaboration RI, in partnership with RI-DEM,with the support of over 25 other industry organizations, aims to reducestressors facing our food and forest producersthrough the new program, Land & Sea Together.

Land & Sea Together is a collaborative network of services and opportunities, aimed at reducing stress and building personal and financial resilience in the fisheries, forestry, and farming communities in Rhode Island. These professionals tend our land and sea, and are the core of our natural resources sector here in the state. But workers in these fields often face challenging and unpredictable conditions with limited support. From labor shortages to injuries, from price fluctuations to severe weather conditions, these jobs can be devastatingly hard. And folks are feeling the stress across the nation.

Individuals in these three industries AND their families now have access to a local Employee Assistance Program, Coastline EAP, through their help line 1-800-445-1195.

By calling this help line, workers AND their families can receive:

  • Immediate, unlimited contact with Coastline EAP’s Masters’ level, professional staff via a toll-free helpline (1-800-445-1195)
  • Up to 12 FREE sessions with a mental health treatment provider
  • 24 hours/day, 365 days/year crisis support. Assessment and crisis support for aAfull spectrum of work/life challenges offered the same or next business day
  • Unlimited follow-up and support services
  • Consultation for legal, financial, eldercare, childcare, nutrition, career, andAconvenience resources
  • Qualified referral to most effective helping resources in terms of expertise,Alocation, cost and availability
  • Over 100 pre-recorded webinars and 60 skills courses (with certifications) onAwww.coastlineeap.com and live monthly wellness sessions
  • Monthly newsletter in English and Spanish

Individuals in these industries can also apply for micro grant funding until October 15th, 2022 through a simple application to receive up to $500 of support towards the following services:

  • Childcare or Eldercare Assistance
  • Business Development Services (Succession, Tax, Financial, Legal)
  • Wellness Services & Trainings
  • Equipment or Vehicle Repair Services (labor only)
  • Veterinary Services

Always free through Land & Sea Together and CMCRI:

  • Mediation Services
  • Comprehensive Industry Resource Guides

For more information contact program director Laurel Witri
Land & Sea Together, a program of the Center for Mediation and Collaboration RI info@landandseatogether.org

Forget Taco Tuesday – Neon Marketplace Launches ‘Pizza Twos-day’

For a limited time, customers can pick up any two Roman-style pizzas for $15.00 every Tuesday

Supreme Pizza
Supreme Pizza

Neon Marketplace, the newest, most innovative and elevated brand in the convenience store industry, with locations in Warwick, Rhode Island and Seekonk, Massachusetts and express locations in Middletown and Portsmouth, Rhode Island, is pleased to announce ‘Pizza Twos-day,’ when customers can pick-up any two of Neon’s Roman-style specialty pizzas topped with house-made sauce and Neon’s signature three-cheese blend for just $15.00 at the Warwick and Seekonk locations. 

Each pizza feeds three-to-four people and makes for a perfect, hot and fresh dinner for busy families on-the-go, or a perfect lunch at the office. The offer is valid on cheese, pepperoni or any of the signature pies. Additional toppings may be added for an additional fee.

Developed in conjunction with James Beard award-winning chef and restaurateur Michael Schlow, Neon’s artisan hand-pressed pizza pies are baked light and fluffy onsite in Neon’s traditional brick ovens. Each hand-crafted pizza pie starts with dough that is proofed for several hours to give it a light and airy texture, and is then baked in Neon’s brick ovens. Customers can order a variety of set toppings or completely customize their pies for a fast, hot, delicious pizza experience to enjoy in Neon’s café or to take on the road.

Buffalo Chicken Pizza
Buffalo Chicken Pizza

In addition to cheese, pepperoni, meat lovers, supreme and margherita, Neon’s specialty pizzas are also available in BBQ chicken, buffalo chicken, Hawaiian, white-hot honey chicken, and pesto sausage. The build-your-own toppings include pepperoni, Italian sausage, grilled chicken, ham, bacon, tomatoes, onions, banana peppers, black olives, roasted red bell peppers, pineapple, jalapeños, hot honey, and oregano. Sauces include marinara, alfredo, pesto, buffalo, BBQ and ranch. 

Neon Marketplace also offers a full array of breakfast options, including pastries, freshly made-to-order egg sandwiches, artisan coffee and lattes; hand-made grinders and sandwiches; a variety of salads; snacks; all-natural lemonade and fresh-brewed iced tea, fountain, and cooler drinks. 

Neon Marketplace caters to today’s modern traveler by delivering a uniquely refreshing and stylish experience designed to create loyal customers. Neon locations are targeted to areas where the convenience store customer is currently underserved and in areas where growing populations and/or business growth has resulted in increased vehicle traffic and consumer demand.

Follow Neon Marketplace on Facebook, Instagram and Twitter to learn more about the growing brand.

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