Tag:

Dave’s Marketplace

Newport Vineyards Puerto Rico Fundraiser
chefs & restaurantsnewswine & drinks

News Bites: Newport Vineyards for Puerto Rico / Bon Me Opens / Hope & Main App / Rhode Island Quahog Week

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.

Newport Vineyards Cultivate Committee Raises over $8,000 For Puerto Rico Recovery Efforts

Newport Vineyards Puerto Rico Fundraiser. Photo by Marianne Lee Photography.
Newport Vineyards Puerto Rico Fundraiser. Photo by Marianne Lee Photography.

Newport Vineyards, an award winning winery located in beautiful Middletown, RI, raised over $8,000 for Puerto Rico recovery efforts via their Una Noche Para Puerto Rico event put on by the Cultivate Committee. Born out of the passion of Newport Vineyards employees who have immediate family and friends in Puerto Rico that have been devastated by the storms in 2017, over 200 guests were welcomed to the event held on Friday, February 23, 2018.

The over $8,000 raised is being split between the Mark E. Curry Family Foundation – Cosa Nuestra’s Hurricane Relief Fund, who’s goal is to feed warm meals to those who are still in need and get small restaurants back on their feet. The organization will use 100% of funds raised to pay local restaurants and local chefs to produce meals that will be delivered to those in need. The funds will also go to help rebuild La Estación in Fajardo, Puerto Rico, the restaurant owned by Chef Kevin Roth, who is a long time friend of Newport Vineyards Executive Chef Andy Texeira.

Guest chef’s Chef Kevin Roth of La Estación in Puerto Rico, and Chef Giovanna Huyke of La Fabrica Central in Cambridge, MA joined Newport Vineyards Executive Chef Andy Texeira’s culinary team in creating truly authentic Puerto Rican fare including; Pork Pinchos, Matahambre and a Lechon Station. Maris Corujo, Newport Vineyards Event Manager, worked with Narciso Moreno, Sales Director of Puerto Rican Tourism Company, who helped procure jaw-dropping silent auction items including a grand prize trip to Puerto Rico that encompassed airfare, hotel and attraction vouchers. Silent auction, as well as food and beverage sponsors included; Don Q Rum, Goya, Foley Fish, Newport Storm/Thomas Tew Rum, Rail Explorers, ESJ Azul Hotel, TRYP by Wyndham, Courtyard Marriott Miramar, The Water Club Hotel, JetBlue. The night was a celebration of Puerto Rican culture, and included dancing to the music of Robertico Y su Alebreke of Providence.

Founded by brothers John & Paul Nunes in 1995, Newport Vineyards is the largest grower of grapes in New England. The winery produces nearly 30,000 cases of estate-grown wine each year through sustainable farming methods on 75 acres of historically preserved farmland. Following a multi-million dollar renovation completed in 2015, the winery has become a culinary and wine destination offering multiple experiences including daily tours and tastings, 100% from scratch culinary programs at Brix Restaurant and The Vineyard Café, The Marketplace, seasonal live music, private events and year-round public activities.

The Newport Vineyards Cultivate Committee is a team of employees who strive to do good, give back and be green through volunteer, charitable and sustainable efforts.

Follow Newport Vineyards on Facebook @NewportVineyards, Twitter @NewportVines, and Instagram @NewportVines. For more details, please visit www.newportvineyards.com.

Introducing the Hope & Main App

Hope & Main app screenshot
Hope & Main app screenshot

Rhode Island’s first food business incubator is bringing its small businesses online with a virtual “Makers Market.”

Hope & Main has partnered with Providence-based food technology company Crave Food Systems to create its custom online marketplace – the Hope & Main app. The app will allow shoppers to discover new favorite makers, pre-order their desired items and select convenient pickup locations, all in support of Rhode Island’s local food economy.

The app will complement the suite of resources Hope & Main offers the food entrepreneurs who grow their businesses in the former school house on Main Street in Warren. Hope & Main provides a broad suite of technical support and industry resources to give members a distinct advantage in a competitive marketplace. Frequent community events, farmers markets and trade shows foster a robust variety of connections with both retail and wholesale consumers year-round. The app will amplify this approach, significantly boosting makers’ access to a range of customers otherwise unreachable.

“We are witnessing major disruption in the food industry, and Crave Food Systems is at the leading edge of the an important trend: shortening the supply chain in food retailing,” Lisa Raiola, founder and president of Hope & Main said. “Amazon is certainly the best example of this, but has offered no path for local producers. That is why we are so excited to partner with Crave Food Systems. This app puts the power of purchasing local directly into the hands of the consumer. No distributor or grocery store shelf necessary. We love that it will connect Hope & Main makers to the consumers who are seeking their products at farmers markets across the state.”

While offering eaters new access to a wide variety Rhode Island made goods, the Hope & Main app is also a powerful eCommerce tool to strengthen entrepreneur’s growing businesses, at no cost to them. To make business more sustainable for makers, the app charges no signup, transaction or credit card processing fees. It has the potential to directly strengthen Rhode Island’s food economy by making it more convenient for Rhode Islanders to buy local.

“Hope & Main has been the foundation for so many amazing food businesses in our state – and Crave Food System’s unique technology will help their members reach new customers and markets,” Sue AnderBois, director of food strategy for the State of Rhode Island, said. “Partnerships between food businesses like these are part of what makes Rhode Island’s food economy so vibrant and innovative.”

To get a taste of some of the best Rhode Island-made goods from the convenience of a mobile device, anyone can now download the Hope & Main app for iOS or Android.

About Hope & Main: Hope & Main is a nonprofit food business incubator on a mission to help local entrepreneurs jump-start early-stage food companies and food related businesses by providing low-cost, low-risk access to shared-use commercial kitchens and other industry-specific technical resources. Hope & Main’s goal is to help grow the local food economy by creating a community of support for food entrepreneurs and cultivating an environment where emerging culinary startups can test, create, scale and thrive.

About Crave Food Systems: Crave Food Systems Corporation (CFS), established in 2014, is a food technology company that brings eCommerce and marketing tools to farmers, fishermen, artisans and the local communities they serve. CFS believes the right technology can open the door to healthier food for all.

Bon Me Opens Food Truck in Providence

Miso-Braised Pulled Pork Rice Noodle Salad
Miso-Braised Pulled Pork Rice Noodle Salad

Bon Me, an award-winning Boston-based food-truck-and-restaurant company will start serving its Asian-inspired eats in Providence on March 14th. They will be bringing their food truck to Brown University starting Wednesday and to Kennedy Plaza on March 27th.

Bon Me’s menu features dishes with bold flavors, fresh vegetables, and housemade dressings. From their customizable menu, you can order a sandwich, rice bowl, or noodle salad with tasty proteins like spice-rubbed chicken or miso-braised pulled pork. They also have a full lineup of housemade drinks, including a special new drink that’s exclusive to their Providence food truck. To honor their new locale, they created the Dirty Chai in collaboration with Rhode Island-based New Harvest Coffee Roasters.

To celebrate their grand opening at Brown, Bon Me invites you to come out on Wednesday, March 14th from 11:30 am-2:30 pm for a free taste of their signature sandwich. They will be handing out half-portions of their take on the classic banh mi with your choice of Chinese barbecue pork or roasted paprika tofu.

For their grand opening at Kennedy Plaza on March 27th 11 am-2 pm, the socially conscious food truck will partner with the Rhode Island Community Food Bank. Customers will be encouraged to “pay what you want” and all proceeds will be donated to the non-profit, which works “to improve the quality of life for all Rhode Islanders by advancing solutions to the problem of hunger”.

Following the grand openings, you can find the bright yellow truck slinging sandwiches on Waterman Street by Brown University on Mondays, Wednesdays, and Fridays from 11:30 am-2:30 pm and at Kennedy Plaza on Tuesdays and Thursdays from 11 am-2 pm.

Rhode Island Kicks Off Third Annual Quahog Week on March 26

Quahog Week 2018
Quahog Week 2018

Governor Raimondo – along with Senator Jack Reed, Congressman Jim Langevin, the Rhode Island Department of Environmental Management (DEM) and other partners – will kick off the 3rd Annual Rhode Island Quahog Week with a special launch event at Save The Bay in Providence on Monday. Quahog Week, which runs March 26 to April 1, highlights the importance of Rhode Island’s wild shellfish harvest to the state’s history, traditions, and economy.

WHERE:
Save The Bay
100 Save The Bay Drive
Providence, Rhode Island

WHEN:
Monday, March 26, 2018
12:00 p.m. – 2:00 p.m.

At the launch event, local shellfishermen will be on hand to educate guests about their profession. Guests will also enjoy a raw bar courtesy of the Rhode Island Shellfisherman’s Association, and creative preparations of the quahog, courtesy of participating local restaurants including Easy Entertaining, Eli’s Kitchen, Matunuck Oyster Bar, and Nicks On Broadway. Beverages will be provided by Rhode Island’s own Yacht Club Soda.

Rhode Island is known for its food and diverse food cultures. Our booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. The commercial industry, which includes both wild harvest and aquaculture operations, generates close to $200 million in annual sales, supports nearly 7,000 jobs, and generates about $150 million in annual income. Last year, more than 22 million quahogs (off-the-boat value of $5 million) were harvested from Narragansett Bay and local coastal waters. To support continued industry growth, the state, along with its partners, developed the RI Seafood brand to uniquely identify local seafood in the marketplace and to provide a brand under which local seafood events and activities can take place.

As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals. Among the special menu items are quahog carbonara at The Mooring in Newport; quahog bruchetta at Trio in Narragansett; littlenecks, clams casino, and littlenecks with chourico at Matunuck Oyster Bar in South Kingstown; quahogs over angel hair tossed in red or white sauce at Harmony Lodge in Harmony; New England clam chowder with quahog cakes at Federal Taphouse and Kitchen in Providence; and unique versions of stuffed quahogs at 22 Bowen’s in Newport, Gulf Stream Bar & Grille in Portsmouth, Hemenway’s in Providence, Providence Oyster Bar in Providence, 15 Point Road in Portsmouth, and Plouffe’s in Pawtucket.

Quahog Week partners include Blackstone Valley Tourism Council, Brown University Dining Services, Dave’s Marketplace, Discover Newport, Eat Drink RI, Eating with the Ecosystem, Go Providence, Narragansett Bay Lobsters, RI Commerce, RI Department of Environmental Management, RI Shellfisherman’s Association, Save The Bay, and the University of Rhode Island.

For more information about Quahog Week and/or a list of participating restaurants and markets, visit www.seafoodri.com or @RISeafoodRocks on Facebook. Join the conversation in social media, using #QuahogWeek.

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsfarmsnewswine & drinks

News Bites: Sons of Liberty Wins American Craft Producer of the Year / RI Quahog Week Kicks Off March 20th / Jo’s American Bistro Wins Newport Burger Bender

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 Named American Craft Producer of the Year at Whisky Magazine’s 2017 Icons of Whisky Awards

Rhode Island Craft Distillery Garners Top National Honors from Global Whisky Industry’s Most Prestigious Insider Awards Program

Whisky Magazine's Icons of Whisky Award

Sons of Liberty Beer & Spirits Co. was named American Craft Producer of the Year, last night, February 28th, at Whisky Magazine’s 2017 Icons of Whisky awards, presented in New York City at the Brandy Library. Sons of Liberty also took home several individual product awards with America’s Best Flavored Whiskey for its Gala Apple Seasonal Release and two Gold Medals in the American Single Malt category for its UPRISING and Battle Cry whiskies.

Judged exclusively by an editorial panel of decorated industry insiders, Whisky Magazine’s annual Icons of Whisky celebrates the finest companies and individuals in the whisky industry, with regional winners advancing to the global round.

“To say we’re ecstatic is an understatement. With more than 1,200 distilleries currently operating in the U.S. it is an incredible honor to be named an Icon of Whisky for 2017,” said Sons of Liberty Founder, Mike Reppucci. “Since day one we have strived to redefine American Spirits and the support we have received from the local community over the years has been invaluable in putting Sons of Liberty in the conversation with the world’s finest distilleries.”

No stranger to individual product recognition from Whisky Magazine in years past, Sons of Liberty has taken home World’s Best Flavored Whiskey (2014) for its Pumpkin Spice Seasonal Release, North America’s Best Flavored Whiskey (2015) for its Hop Flavored Seasonal Release and a Gold Medal (2016) for its Battle Cry Single Malt Whiskey, and now looks to capture the Global Craft Producer of the Year title won by Seattle WA’s Westland Distillery in 2016.

“It all starts with beer,” says Reppucci. “We craft our spirits from distinct styles of beer brewed on-site and those unique flavors carried through the distillation process have established our identity in redefining American craft spirits. Whiskey, specifically, is a very traditional industry, but you won’t find very much traditional with us. Now that we hold our brewer’s license, the goal is to offer the beers in our tasting room and give everyone the opportunity to taste the originating beer alongside the resulting spirit. A truly unique experience that we are very proud to have underway.”.

New England’s most awarded distillery with 75+ awards in blind tasting competitions since 2012, Sons of Liberty’s first product release was its signature, UPRISING Whiskey, born from a stout beer brewed by the team themselves. Sons of Liberty pushed the envelope one step further by introducing the first-ever, seasonal line of craft whiskies and since then has transitioned its beer-into-spirit methodology to the gin category with its True Born Gin. Recently acquiring its brewer’s license and expanding the distillery to feature a full bar and tasting room, Sons of Liberty is now serving and bottling the flavorful craft beers responsible for the distillery’s award winning whiskies.

2nd Annual Rhode Island Quahog Week Kicks Off On Monday

Quahog Week March 20-25, 2017

Governor Raimondo—along with the Rhode Island Department of Environmental Management (DEM) and other partners—will kick off the 2nd Annual Rhode Island Quahog Week with a special launch event at Save The Bay in Providence on Monday. Quahog Week, running March 20 – 25, highlights the importance of Rhode Island’s wild shellfish harvest to the state’s history, traditions, and economy.

WHERE: Save The Bay
100 Save The Bay Drive
Providence, Rhode Island

WHEN: Monday, March 20, 2017
12 – 2 p.m.

WHO: Governor Gina Raimondo
Janet Coit, DEM Director
Loren Spears, Tomaquag Museum
Chef Chris Kleyla, Statesman Tavern
David Ghigliotty, RI Shellfishermen’s Association

At the launch event, local shellfishermen will compete in a quahog shucking contest and educate guests on their profession. Guests will also enjoy a raw bar and creative preparations of the quahog, courtesy of RI Shellfishermen’s Association, Nicks On Broadway, The Capital Grille, Statesman Tavern, and Matunuck Oyster Bar. Beverages will be provided by Rhode Island’s own Granny Squibb’s Ice Tea.

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and local coastal waters. Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishermen as well as serving as a treasured pastime for Rhode Island families.

As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events, including a quahog-themed Eating with the Ecosystem School of Fish Workshop on March 20 and the Official Beer of the Clam Wrap Party on Saturday, March 25 at the new headquarters of Narragansett Beer at The Guild in Pawtucket.

Quahog Week partners include Blackstone Valley Tourism Council, Dave’s Marketplace, Discover Newport, Eat Drink RI, Eating with the Ecosystem, Go Providence, Granny Squibb’s Ice Tea, Iggy’s Doughboys & Chowder House, Isle Brewers Guild, Johnson & Wales University, Narragansett Bay Lobsters, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, Tomaquag Museum, the University of Rhode Island, and Yacht Club Soda.

For more information on Quahog Week and participating venues, visit www.seafoodri.com. Follow us on Facebook @RISeafoodRocks and join the conversation using #QuahogWeek.

Jo’s American Bistro Wins Inaugural Newport Burger Bender

The restaurant’s all-beef patty wins the hearts and palates of casual diners and critics alike

Newport Burger Bender 2017

Limited to just 25 participants, the Newport Burger Bender proved to be a savory success over its 10-day tenure with Jo’s American Bistro in Newport taking top honors. The “best burger” contest took place February 17 through February 26, 2017, in tandem with the Newport Winter Festival. Local chefs and restaurateurs were challenged to “bring the heat” by offering their best hamburger to diners who were encouraged to vote for their favorite. Burgers ranged from traditional beef patties to creative culinary delights.

“The secret is out: We have great burgers!” said Joann Carlson, owner of Jo’s American Bistro in Newport. “I especially want to thank my brilliant Chef, Brian Ruffner, for creating such a tasty and messy burger.”

A Critic’s Choice category was also presented with Gail Ciampa from the Providence Journal and providencejournal.com naming three Critic’s Choice winners: Midtown Oyster Bar, Pour Judgement and Jo’s American Bistro.

“It was a tough choice,” admits Ciampa. “The fried oysters in the Oyster Bar Burger were amazing and Pour Judgement’s burger was a perfect bargain. But the bacon onion jam burger at Jo’s—so messy to eat, just like a good burger should be, was sweet and salty with bacon onion jam and spicy with siracha sauce, and then a wave of creamy cheese, too.” Ciampa paired Jo’s burger with Rhode Island’s own Foolproof beer. “What a delicious idea for a dining promotion. The Burger Bender put the spotlight on the All-American burger. But the choices were anything but ordinary as the chefs built their burgers with fabulous flavors and sauces. Long live the burger.”

The next big culinary extravaganza gourmands should mark on the calendar is Newport Restaurant Week, which will take place March 27 through April 7, 2017. For more information, visit www.DiscoverNewportRestaurantWeek.org.

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsfarmsnewswine & drinks

News Bites: Bristol Oyster Bar Oyster Madness / Quahog Week 2017 / March Madness at Pawtucket Wintertime Farmers Market / Trio Reopened and Avvio Brunch

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.

Bristol Oyster Bar Presents Oyster Madness

Bristol Oyster BarThe Bristol Oyster Bar, “The Home of Rhode Island’s Finest Oysters” in partnership with The Ocean State Shellfish Cooperative, and MS WALKER RI are proud to announce “Oyster Madness.” Bristol Oyster Bar has set up a tournament style bracket pitting oyster farms from across the Ocean State against one another. Oyster Madness will begin on Tuesday March 7th at 6pm at The Bristol Oyster Bar located at 448 Hope St Bristol, RI 02809 and continue each subsequent Tuesday at 6pm until the “Championshuck” conclusion on Tuesday April 4th at 6 pm.

The tournament is made up of 16 oyster farms and it’s played one-and-done style. The farms are seeded 1 through 8 and sorted into 2 regions. Each round the numbers shrink, going from the “Briny & Sweet 16” all the way to the “Championshuck”. The oysters will be served at the Bristol Oyster Bar in a blind tasting format. Participants that partake in the blind tasting will be required to fill out a scorecard selecting which oysters they prefer. All of the votes will be tallied each week until a final champion is selected.

There are two ways to participate. The first way is to fill out a bracket available February 1, 2017 at www.bristoloysterbar.com and email it to scott@bristoloysterbar.com or come and drop it off at the Bristol Oyster Bar. The second way is to fill out a bracket and to come and participate in the blind tastings. There will be weekly prizes for a best brackets and 2 grand prizes for top score. Complete prizes, rules and regulations will be available February 1, 2017 at www.bristoloysterbar.com.

Download an Oyster Madness Bracket

2nd Annual Quahog Week Kicks Off March 20

Quahog Week 2017

Quahog Week, which made its debut last year, returns March 20 – March 25, 2017. The week-long celebration highlights the importance of Rhode Island’s wild harvest shellfish to the state’s history, traditions, and economy. As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events.

“Whenever I go out to eat, I look for Rhode Island shellfish,” said DEM Director Janet Coit. “I know I’m not alone. Our flavorful clams and oysters are enjoyed all over the world. And going out on the water with our local fishermen has made me appreciate all the more the hard work and dedication at the heart of our fishing industry. Quahog Week is our opportunity to step back and celebrate our wild harvest shellfish – as well as our state’s amazing array of eateries. I look forward to sampling the many tasty dishes that will be featured by our partner restaurants as well as preparing some of my own at home. I hope everyone joins in the fun during Quahog Week – and beyond.”

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Thousands of land- and water-based businesses are supported by the industry. And local favorites like the quahog “stuffie” are enjoyed by people near and far.

Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and Rhode Island coastal waters. To support continued industry growth, the State, along with its partners, developed the RI Seafood brand to uniquely identify local seafood in the marketplace and to provide a brand under which local seafood events and activities can take place.

Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishers year-round as well as serving as a treasured pastime for Rhode Island families. Quahog Week will highlight this history and value through several planned events, including a kick-off celebration at Save The Bay in Providence on Monday, March 20 and a wrap party on Saturday, March 25 at the new headquarters of Narragansett Beer in Pawtucket. For more information on planned programming or to sign up as a Quahog Week partner or participating venue, visit www.seafoodri.com.

Quahog Week partners include Dave’s Marketplace, Discover Newport, Eat Drink RI, Go Providence, Isle Brewers Guild, Johnson & Wales University, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, and the University of Rhode Island.

March Madness at the Pawtucket Wintertime Farmers Market

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win prizes valued at over $300! Participating in March Madness is a great way to support local agriculture, empower small businesses and build vibrant community with local food at the center of every table.

March Madness: A Month of Free Events
Demos and Food Pairing to be held in the New Harvest Coffee Roasters Training Room, Hope Artiste Village Suite 110, during the farmers market.

  • Every Saturday in March, 9a-1p – Scavenger Hunt through the Market!
  • March 4, 10a – Cooking Demo by Harvest Kitchen
  • March 11, 10a – Cooking with Kimchi Demo & Tasting by Chi Kitchen
  • March 18, 9:30a – Beer and Food Pairing by Hope & Main and Bucket Brewery
  • March 25, 10a – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

  • Baskets… of delicious produce to feature on your dinner table!
  • Dunks… of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops… used to support greenhouses that make winter harvests possible!
  • Nets… that harvest fresh-caught seafood from our region’s waters!

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until April 29. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and parking is provided. farmfreshri.org/winter

Trio Reopens with Enhanced Menu and Expanded Bar

After closing briefly for renovations, Trio restaurant, located at 15 Kingstown Road in Narragansett, RI, will welcome guests back to the seaside restaurant on February 9 (weather permitting) with an enhanced menu and an expanded bar space. For more information on Trio and to see the full menu, please visit the website at www.trio-ri.com

Located in the sandy shoreline community of Narragansett, Trio brings a relaxed, sociable vibe to its newly-expanded bar area, perfect for community get-togethers, raw bar and cocktails or a leisurely dinner on a stroll through town. Locals and visitors alike will enjoy this year-round, go-to spot for the familiar comfort, fresh flavors and trusted hospitality of Trio.

Trio’s cuisine, conceived by Executive Chef Walter Slater, is inspired by local and regional flavors. The menu contains a unique selection of shareable appetizers, fresh salads, distinctive pizzas, house-made pastas, New England seafood, and simple, wood-fire grilled entrees, and is complemented by an extensive, global wine list, a beer menu featuring regional drafts plus an assortment of bottles, and a creative, one-of-a-kind cocktail menu.

Diners will find an array of new appetizers including Littleneck Stuffies with chourico, bread crumbs, parsley and lemon zest; Parmesan Truffle Fries with garlic aioli; Raw vs. Roasted with roasted red and yellow beets with radish, feta, almonds, cucumber, carrots and citrus vinaigrette; Hummus Flatbread featuring garlic-white bean hummus, cucumber, tomato, red onion, olives and feta; Rosemary + Sea Salt Chips with roasted onion dip; Jonah Crab Dip with avocado, cucumber and house-made crostini; as well as traditional favorites including Antipasto, Fried Galilee Calamari, and an assortment of raw bar and soups. 

New pizza and sandwich selections feature BBQ Chicken pizza with grilled red onion, bbq sauce, cheddar and mozzarella cheeses, and chives; a Turkey Club with house-roasted turkey breast, bacon, Bibb lettuce, tomato, and mayonnaise on toasted Pullman loaf bread and served with French fries; and a Grilled Chicken Sandwich on a ciabatta bun with fontina cheese, arugula, pesto, roasted red peppers and French fries. Guest favorites remain on the menu and feature the Lobster Roll, Sunset Farm Burger, and several pizza varieties. 

In addition to long-time favorite Linguini + Clams, Trio has added several new pasta dishes to its menu including Bolognese with house-made rigatoni, braised veal, beef and pork, tomato, red wine, cream, ricotta salata and basil; Grilled Shrimp Risotto with fresh peas, squash, parmesan, Arborio rice and lemon-butter sauce; Venda Lobster Tortelloni with lobster meat, arugula, fennel-tarragon cream sauce; and Chicken Alfredo with fettuccini, pulled chicken, broccoli, grape tomatoes, roasted garlic, parmesan cream sauce and arugula. 

The newly-created ‘Dishes’ section features Grilled Salmon with roasted root vegetables, kale, quinoa, and butternut squash puree; Steak Frites with marinated flat iron steak, mixed greens salad, and creamy horseradish-blue cheese sauce; Filet Mignon, featuring an 8 oz. filet, mashed potatoes, Brussels sprouts, mushrooms, and black pepper-demi glace; Baffoni Farm Chicken featuring a roasted half-bird, mashed potatoes, Brussels sprouts, mushrooms and thyme jus; and Chicken Parmesan with linguini. 

An assortment of salads and new side dishes are also on Trio’s menu.

Beverage choices include draft and bottled beer offerings from local breweries including Narragansett Lager, Whaler’s Brewing Hazelnut Stout and East Coast IPA, Maryann’s Ginger Spice Ale, Fool Proof’s Backyahd IPA, Grey Sail Brewing’s Flagship Cream Ale, Samuel Adams Hopscape, and Citizen Cider Unified Press.  A full wine list by the glass and bottle, and craft cocktail list is also available.

Food and drink selections are offered throughout Trio’s dining spaces including its traditional dining room, cobblestone patio with shaded tables, and around the newly renovated bar space, a welcoming spot to share a bite, a drink and a colorful story.

Avvio Ristorante Welcomes the Weekend with New Brunch Menu

Hearty Italian Dishes and Hand-Crafted Cocktails are the Perfect Weekend Recipe

Avvio's Steak Benedict

Avvio’s Steak Benedict

Avvio Ristorante, located at 90 Hillside Road in Garden City Center, is pleased to announce a new brunch menu, available Saturdays and Sundays from 11:30 a.m. to 3:00 p.m.  For more information or to make a reservation, please call 401-942-2900 or visit www.avvioristorante.com.

Brunch at Avvio begins with a selection of fresh squeezed juices, including lemonade, orange, and grapefruit ($3-$4); espresso, cappuccino, latte, and coffee ($3-$4); and hand-crafted brunch cocktails, including the Charred Grapefruit Mimosa with prosecco, charred-grapefruit syrup, and grapefruit juice; the Avvio Bloody Mary with vodka, house Bloody Mary mix, a seasoned rim, and pickled vegetables; the Melograno Peroni with Peroni and pomegranate liquor over ice; and the La Fioritura Spritzer: moscato, orange blossom water, and soda ($8-$10). 

Avvio’s brunch dishes ($10-$19), which will quell both savory and sweet cravings, include the Day Break Panini: stirred egg, fontina, double thick smoked bacon, black pepper aioli, toasted ciabatta, home fries; Belgian Waffle with warm local maple syrup, seasonal berries, and powdered sugar; Melon & Prosciutto Salad: cantaloupe and honey dew with crispy prosciutto, baby arugula, ricotta salata, and a white balsamic vinaigrette; pulled Baffoni Farms Chicken Hash with wood-roasted vegetables, butternut squash, Yukon gold potatoes, and two poached eggs topped with hollandaise sauce and grilled country loaf; a Veggie Frittata with tomato, asparagus, wood roasted mushrooms, home fries, and grilled bread; Green Eggs & Ham: stirred egg, arugula pesto, speck, fontina cheese, toasted ciabatta, home fries; Steak Benedict: poached eggs, tomato, and flat iron steak served with grilled focaccia, hollandaise, and home fries; and a Breakfast Pizza topped with mascarpone, mozzarella, grilled red onion, pancetta, marinated tomatoes, scrambled eggs, and basil.

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsnewswine & drinks

News Bites: Easy Entertaining Fundraising for National Breast Cancer Month & New Harvest Menu, Hope & Main Turns One, Foolproof Brewing with Nuts ‘N More

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.

Easy Entertaining Inc. Fundraising for National Breast Cancer Month

Donuts, photo via Easy Entertaining Inc.

Donuts, photo via Easy Entertaining Inc.

Feed the cure at the Café at Easy Entertaining during the month of October. This farm-to-fork catering collaborative fundraises for the National Breast Cancer Foundation out of their retail location each year and this year is more mouth watering than ever.

Easy Entertaining plans to donate five percent of their regular breakfast and lunch sales, 100 percent of their Donut Friday donut sales, and all proceeds from their breast cancer t-shirt sales directly to the National Breast Cancer Foundation.

“Breast cancer awareness is something very personal to me and to some of my co-workers so we’re elated to participate in fundraising each year. We’re hopeful that we’ll beat last year’s donation of over $2,000.00. Stop by and enjoy a donut, its for charity. The calories don’t count when it’s for charity!” exclaims Kaitlyn Roberts, Proprietor and Executive Chef at Easy Entertaining.

The Café at Easy Entertaining is located at 166 Valley Street, Building 10, in Providence. Head over to enjoy a locally sourced breakfast or lunch and treat yourself to their homemade donuts, sold only on Fridays, all to raise awareness and support the National Breast Cancer Foundation.

For more information on Easy Entertaining please e-mail Nik Delfino at nik@EasyEntertainingRI.com or call him at (401) 437-6090.

Easy Entertaining Inc. Releases All New Harvest Menu!

Pastrami and Apple - shaved pastrami - Chef Ashley's apple mustard chutney - cheddar - house mustard - Danielle's whole wheat pumpkin seed bread, photo via Easy Entertaining Inc.

Pastrami and Apple – shaved pastrami – Chef Ashley’s apple mustard chutney – cheddar – house mustard – Danielle’s whole wheat pumpkin seed bread, photo via Easy Entertaining Inc.

Easy Entertaining Inc. has released their entirely new Fall menu for their retail location, the Café at Easy Entertaining, where they serve local comforts for breakfast and lunch Monday through Friday from 8a-2p. The Café’s new menu features signature sandwiches, soups, and salads along with homespun sides and fresh baked sweet treats and breads.

If you’re looking for a quick stop on your way to the office then Easy Entertaining’s Café is your answer. Located in a restored loft space in Providence’s Rising Sun Mills, the Café at Easy Entertaining is the perfect stop on your commute. Breakfast here consists of hot off the stovetop eggs sandwiched between freshly baked English muffins with cheddar, homemade pastries baked fresh daily, and more. Let’s not forget the fresh brewed New Harvest Coffee Roasters coffee to fill your cup.

Your search for a new lunch spot has come to an end as well. The Café at Easy Entertaining’s Fall lunch menu can appeal to any locavore. Nothing suggests Autumn like their Turkey and Fig sandwich showcasing shaved turkey breast, a house made fig spread, NH Country Smokehouse bacon, aioli made with Narragansett Creamery’s Atwells Gold, and baby kale all stuffed on freshly baked ciabatta.

In addition to their Harvest staples, the Café offers classic sandwiches with signature twists such as their Pastrami and Apple sandwich filled with shaved pastrami, cheddar, their apple mustard chutney, and house made mustard. If you’re in the mood for something more basic give their Sun-dried Chicken Caesar Wrap a try. The wrap is stuffed with smoked chicken breast, mixed greens, Narragansett Creamery’s Atwells Gold cheese, homemade croutons, and Easy Entertaining’s sun-dried tomato Caesar dressing. Alongside their mouthwatering sandwiches, Easy Entertaining offers a multitude of vegetarian fare, salads, and seasonal soups.

Enjoy a meal made by a team who takes extreme pride in their food, a team that doesn’t cut corners, and a team that serves a true taste of what Rhode Island has to offer. The Café at Easy Entertaining’s full breakfast and lunch menu can be found on their website, EasyEntertainingRI.com. If you’re looking for a cozy and comfortable lunch spot, look no further and give this quaint little eatery a try. The Café at Easy Entertaining can be located at 166 Valley St, BLD 10 in Providence RI, right in front of the Rising Sun Mill Lofts.

For more information about Easy Entertaining please call Nik Delfino at (401) 437-6090 or e-mail him at nik@EasyEntertainingRI.com.

 

Once Shuttered Main Street School in Warren, RI Celebrates Historic Centennial

Birthday Bash hosted by new tenant, Hope & Main, as the State’s first culinary incubator marks its own one year anniversary
Calling on all alumni to celebrate the spirit of reinvention!

Pie-Eating contest featuring Humble Pie, photo by Alex Braunstein

Pie-Eating contest featuring Humble Pie, photo by Alex Braunstein

As Hope & Main celebrates its first birthday, the historic schoolhouse that it calls home turns 100. Built in 1915, the 18,000 square foot elementary school was faithfully rehabilitated by its new owner, Hope & Main. With the help of a $2.9 million USDA loan, classrooms were preserved, blackboards were restored, and even the maple floors were polished to reveal the places where wooden desks were bolted to the foor. The entire first floor remains a community space devoted to public education about cooking, nutrition and the need to recapture and sustain the local food system.

Hope & Main is calling all alumni who attended the Main Street School to return to their “alma mater” as special guests on Sunday, October 11 from 2-6 p.m. at 691 Main Street in Warren, RI. This historic gathering is so significant, that the Warren Preservation Society will be on hand to video the stories and memories of Main Street School alumni as part of the town’s oral history project.

The Centennial Celebration also coincide with the last Schoolyard Market of the season (Schoolyard is Hope & Main’s makers market), and will be a turn-of-the century themed, fall festival open to everyone free of charge. In addition to the fare that market-goers have discovered at the Schoolyard Market all season long, the Centennial Celebration will feature:

  • 2:30 p.m. Pie-Eating contest featuring Humble Pie
  • 3 p.m. Square dancing with the Town Howlers
  • 4 p.m. Class Reunion for everyone who attended school at 691 Main Street
  • 5:30 p.m. $100 Raffle Prize Winner Announced
  • Plus, Old-timey photo booth and games, Historical artifacts from 1915, Carnival-style food and treats, Photo submission contest, and Live music
  • Festivities are being sponsored by Navigant Credit Union– also celebrating their 100th year of serving Rhode Islanders; and Dave’s Marketplace

There is much to celebrate as Hope & Main boasts a solid report card in its first year of business. The nonprofit food business incubator has jump started more than 50 food businesses, poured more than $1.14 million in into the local economy, and created 124 new jobs. President and Founder, Lisa Raiola says, “When I first saw the building it took real imagination to see the potential for what Hope & Main has now become. It is a vibrant place of reinvention. At the same time we created state-of-the -art production kitchens for food entrepreneurs, we also preserved the school as a community resource where people of all ages can learn about the benefits of healthy eating and local food. Now that we’ve been open for a year, I cannot believe the voracious appetite people have for this novel concept.”

While capturing the stories of Main Street School alumni, Hope & Main will also tell the story of some of its “star pupils” and break-out businesses:

  • Both D​eelish No Scare Skin Care and Ocean State Smoked Fish w​ere among only five finalists in the recent “Get Started Rhode Island” business competition
  • Hola Baked Goods i​s in production full-time to satisfy demand.
  • Fox Point Pickling Co. i​s marinating in 70 stores across five states, plus 6-10 restaurants and corporate cafeterias. Fox Point won a RI Monthly Best of RI award, and is a finalist in the Martha Stewart Living American Made competition.
  • Tito’s Cantina q​uadrupled production and launched four new products, thanks to Hope & Main’s technical support, equipment, and resources.
  • Delsie Catering & Events c​lients include Alex and Ani, RISD, Brown University, The Office of Governor Gina Raimondo, The Dean Hotel, The Governor Henry Lippitt House Museum, Lark Hotels, and the Junior League of Rhode Island.
  • Essentially Coconut h​as seen impressive online sales, and their products can be purchased at Whole Foods and eight other stores across RI and MA.
  • Backyard Food Co. ​is selling 51 stores, including every Dave’s Marketplace in Rhode Island.

Hope & Main invites alumni to submit your school picture or a​ photo of the Main Street School b​y October 9, 2015 for $20 worth of free raffle tickets. For more information about this ticketed event, and for photo contest details, please go to: https://www.facebook.com/events/740013216125621/

 

Foolproof Brewing Launches Peanut Butter Beer Collaboration with Nuts ‘N More

Foolproof Brewing Company has partnered with fellow Pawtucket small business Nuts ‘N More to brew a peanut butter version of Foolproof’s popular Raincloud porter.

The beer, which will be brewed, canned, and kegged by Foolproof, features a new dehydrated peanut butter produced by Nuts ‘N More. Peanut Butter Raincloud will be released in Rhode Island, Massachusetts, Connecticut, Vermont, and New Hampshire before the end of September. The beer will be available in draft and four-packs of 12 oz. cans with a suggested retail price of $9.99.

“I can’t tell you how excited we are to be partnering with another local food artisan, particularly one that shares our hometown,” said Nick Garrison, president and founder of Foolproof. “If you like peanut butter and dark beer, this one is going to be right up your alley.”

“When Foolproof approached us with the notion of producing Peanut Butter Raincloud, we instantly knew this was going to be a terrific collaboration,” said Neil Cameron, co-founder of Nuts ‘N More. “Nothing makes us happier than two local companies joining forces.”

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Newer Posts
Older Posts

Terms and Conditions – Privacy Policy