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News Bites: Rhode Island Boy’s Recipe Wins White House State Dinner Invitation, Senator Reed and Summer Food Service Program, Amos House Lunch Series & Cooking Classes

by David Dadekian June 20, 2014
written by David Dadekian
Kinnan Dowie will represent RI at the White House's Healthy Lunchtime Challenge

Kinnan Dowie will represent RI at the White House’s Healthy Lunchtime Challenge

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

Rhode Island Boy’s Recipe Wins White House State Dinner Invitation

Challenge with his recipe entitled “Mediterranean Kebab Wrap with Cilantro Tabbouleh”. On June 11th, First Lady Michelle Obama, Epicurious, the Department of Education, and the Department of Agriculture announced the winners of the Healthy Lunchtime Challenge, a nationwide recipe challenge to promote healthy lunches as part of the First Lady’s Let’s Move! initiative. Winners representing all U.S. states, three territories, and the District of Columbia were invited to attend a Kids’ “State Dinner” at the White House hosted by Mrs. Obama on July 18. Kinnan and 53 other children will join the First Lady for a healthy lunch, featuring a selection of the winning recipes, followed by a visit to the White House Kitchen Garden.

Twelve-year-old Kinnan started cooking with his mother at a very early age, gradually helping with more complex recipes. An avid watcher of the PBS cooking shows, his competency increased as the years progressed. So it didn’t surprise his family, (consisting of his maternal grandmother, parents, and an older and younger brother), when he closed off the kitchen for several hours last April. He set to work on a special recipe of his own creation that he later submitted to the 2014 Healthy Lunchtime Challenge.

“I made food I knew would taste good and that other kids would be open to try and enjoy,” acknowledged Kinnan. He decided to make something that he would enjoy himself, a variation on a meal that his family often makes. His mother had recently purchased ground chicken so he decided to use it. “Normally we make these kebabs with ground lamb or beef, but all we had at the time was chicken. Since ground chicken tends to come out dry and a bit bland I decided to try adding some chopped parsley and cilantro into it,” he explained. “I then set out to make the ultimate ‘Syrian Pepper’ – a mixture of spices that we use a lot in our family.”

He filled small bowls of various spices and herbs in different amounts and mixed individual batches that he then had his family sample. He realized that he needed a side dish to accompany his kebabs and decided on making tabbouleh. To his dismay, he had used all of his parsley in making the kebabs, so he turned to the cilantro. To his surprise, it worked, “I loved it!” he said. “I think it tasted even better than it does with parsley!”

That exercise led to the final recipe which was written on a scrap of paper and transferred to the online application form which was quickly submitted. After that, “I lost the scrap of paper, so even though I know what spices I put in my recipe, I can’t remember what the exact amounts of each spice were! ” Kinnan said with a chuckle and added, “I’ll have to ask the White House for the recipe!”

When asked why he chose to make a Middle Eastern/Mediterranean dish, he explained, “I love all types of ethnic food – especially Middle Eastern. The challenge was to make something healthy. Mediterranean food is delicious and really healthy! I’m part Syrian on my mom’s side and have learned from watching her and my grandmother cooking that type of food.”

Kinnan is currently home schooled and is in the 6th grade. He has received grants and has attended enrichment programs at Harvard and MIT. He is a proud member of the North Providence Barracuda Swim Team. He enjoys acting and has received scholarships to perform with the Young Actors Studio at Trinity Repertory Company. This past spring he attended the four day Fit2Cook4Kids cooking camp for children, an experience that reinforced his love for cooking.

When asked how he felt about having won, Kinnan remarked, “I’m so excited to be invited to the White House, it’s such an incredible honor! “It’s going to be awesome to meet Mrs. Obama, and to know that the White House chefs are actually going to be making the recipes that we submitted! It all just feels like an unbelievable dream!”


Reed Hopes to Reach More Children Through RI Summer Food Program

With many schools set to break for the summer, U.S. Senator Jack Reed is working to ensure children at risk of going hungry have access to nutritious foods throughout the year.  Reed says federal, state, and local governments are teaming up with non-profits and community partners to help provide over 312,000 meals this summer to students in need.  Offering free, nutritious meals also provides an incentive for children to participate in summer enrichment programs, ensuring that kids are well-fed and have a safe environment where they can engage in recreational and educational activities.

Reed, a member of the Appropriations Committee, has worked at the federal level to provide funding for the Summer Food Service Program (SFSP), a federal nutrition program run by the U.S. Department of Agriculture (USDA), to help serve Rhode Island during the summer months.  Last summer, the state received over $840,000 for the SFSP to serve more than 8,000 kids per day at 184 sites around the state.

The federal Summer Food Service Program is open to any child 18 years of age and younger, and gives them the opportunity to enjoy a free, nutritious meals for most of the summer.  The program is administered by the Rhode Island Department of Education (RIDE) in conjunction with community partners throughout the state, such as the Providence Department of Parks & Recreation and the Rhode Island Community Food Bank, and operates Mondays through Fridays.  Different cities have different kickoff dates, with most starting around June 30 or July 1.  Rhode Islanders wishing to learn more about the program should visit RIDE’s website or call the National Hunger Hotline toll free at 1-866-3-HUNGRY, or 1-877-8-HAMBRE.  Rhode Islanders may also call the United Way of Rhode Island information line at 2-1-1.

“This program makes a real difference for these families and is a smart investment in healthy communities,” said Reed, who says the cost of the program depends on the number of meals served, but the state is reimbursed by federal USDA funds.  “No child in this great state of ours should be forced to go hungry.  I want to ensure every kid who needs a healthy meal is getting one and every family that needs help knows it is available.”

Reed is seeking to improve outreach efforts and spread the word to ensure all children who need nutrition assistance may participate Summer Food Service Program.  He noted that Rhode Island is one of several states that has received technical assistance from USDA to help boost participation.  USDA officials are working with Rhode Island and key stakeholders to develop action plans to improve program participation.  The goal this year is to increase participation by as much as 10 percent throughout the state and add over a dozen sites to improve access.

During the school year, over 78,000 Rhode Island students participate in the national school lunch program.  However, a recent report from the Food Research and Action Center showed that only 14.2 percent of Rhode Island students who received meals during the school year were reached by summer nutrition programs last summer.

“Kids should enjoy the summer, but we don’t want them taking a break from good nutrition.  This program brings kids together in a positive environment, gives them a chance to get a square meal, and keeps people working throughout the summer,” noted Reed.

The USDA and RIDE are also looking for sponsors in areas of need to register as food providers.  Sponsorship is limited to public or private nonprofit school food authorities, state or local governments, public or private non-profit colleges or universities that are operating the National Youth Sports Program, public or private non-profit residential summer camps, and private non-profit organizations that operate special summer programs.  Sponsors may hire a vendor, but most prepare the meals themselves and are reimbursed through the state at a rate of about $3.50 per lunch served, and about $2 per breakfast served.  Learn more on how to become a sponsor.


Amos House Announces Friday Lunch Series and New Cooking Classes at the Friendship Café

Amos House is pleased to announce the start of the Amos Culinary Program’s Friday Lunch series at the Friendship Café, located at 500 Broad Street in Providence.  The Friendship Café opened in 2010 as a neighborhood eatery and has transformed over the past four years into a true classroom and lab for our Amos Culinary Education Students as well as a function space for the community.

Amos House began the Amos Culinary Education Program (ACE) in 2002 to address the high unemployment rate of the men and women living in our shelter programs.  The program has graduated over 600 students, most of who are now employed in the local hospitality industry.  This 16 week program gives students hands-on training and instruction that prepares them to pass the National Serve Safe Exam as well as customer service and hospitality certification.

Every Friday the Amos Culinary Education Class hosts lunch at the Café with a menu based on current class teachings.  This gives students experience in preparing and serving food in a real world setting. All proceeds from Friday lunches go directly to support the Amos Culinary Education program. Each three course meal is $9 and has two seatings (11:30am and 1pm). An upcoming lunch schedule is listed below and more information can be found at www.amoshouse.com/friendshipcafe.

Amos House is also holding cooking classes and demonstrations that are open to the public at the Friendship Cafe.  The classes help participants expand their culinary knowledge and learn the tricks of the trade, all while supporting Amos House. You can view upcoming classes below.

The Café is also offers a unique space for private events, holding up to 60 people and offering menus that are customizable to coordinate with any theme.

For more information, and to make a lunch or class reservation, visit www.amoshouse.com/friendshipcafe.  For questions or to reserve the space, please contact our Food Business Coordinator, Sarah LaFerriere at SLaFerriere@amoshouse.com or 401.272.0220 x 215.

Amos Culinary Program’s Friday Lunch

June 20th –  Barbecue! –  Just in time for the official start of summer our culinary students will be cooking and serving up a three-course barbecue lunch! Come on in for a half rack or ribs, fresh coleslaw, fries and vegetable. Vegetarian option available as well.

June 27th – Build your own Burger – The Amos Culinary class will be throwing hand-made burgers and veggie burgers on the grill and giving you a chance to build them just the way you like! Toppings include lettuce, tomato, caramelized onions, mushrooms, pickles, avocado cream, bacon, fried egg, coleslaw and American, Swiss, blue, or cheddar cheese. Served with fries.

July 4th – Holiday (closed)

July 11th – TGIF&CF (thank goodness it’s fish & chips Friday) – Join us for crispy battered haddock, french fries, tartar sauce, and fresh coleslaw prepared by the Amos Culinary Education class. Vegetarian options are available as well.

For more information, contact Sarah LaFerriere – slaferriere@amoshouse.com

Cooking Classes at the Friendship Cafe

Classes are hands-on, and participants learn unique recipes, as well as tips and techniques that will be useful for those who have never cooked, or those who are budding chefs. Classes are $65 per person, and are from 5:30 to 8:30pm. Only 8 spots are available for each class. Proceeds from these events go to support Amos House.

June 25 – Paella and Ceviche – Intimidated by the thought of making Paella? Love ceviche but worried about working with raw fish? We’ll teach you the tricks and techniques that will make preparing both of these dishes a piece of cake! At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines.

July 30th – Summer Salads – Salads are light, simple and quick to throw together – ideal for dining on the patio or by the pool. You’ll learn new tricks as well as imaginative recipes so that you’ll be able to create a fresh and delicious salad for any occasion. At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines.

September 24th – Fall Harvest Menu – As the outside air grows crisp, and the leaves start to turn orange and red, the flavors of the fall harvest are not far behind! Learn how to best use fresh local ingredients from this bountiful time of year for your next family dinner, or party with friends. At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines and locally crafted beers.

June 20, 2014 0 comment
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News Bites: Senator Reed Announces Grants to Promote Agriculture, Local Agriculture and Seafood Act Grant Awardees Announcement, Easy Entertaining Offering Beers and Wines at Cafe

by David Dadekian April 29, 2014
written by David Dadekian
Senator Jack Reed speaking at Earth Day event.

Senator Jack Reed speaking at Earth Day event.

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

Reed, Ag Leaders Announce $255,000 to Help Promote Ocean State Agricultural Products

Earth Day event highlights grant money to support RI food growers, facilitate healthier meals in schools

U.S. Senator Jack Reed (D-RI) today joined officials from the Rhode Island Department of Environmental Management (DEM), the Rhode Island State Farm Service Agency (FSA), and Farm Fresh Rhode Island to celebrate Earth Day and announce new efforts to promote, research, and market Rhode Island agriculture. Reed announced a series of federal grants coming to Rhode Island to improve nutrition in schools and help increase demand and consumption of local, nutritious, and sustainable Rhode Island-grown food.

This year, the U.S. Department of Agriculture (USDA) is making a $255,000 Specialty Crop Block Grant available to DEM and to food and other specialty crop growers for a variety of projects. Specialty crops make up the bulk of what we eat — all of our fruits and vegetables — as well as things like nursery crops. Past recipients of these federal grants include: Farm Fresh Rhode Island; the Northeast Organic Farming Association of Rhode Island; Beanhouses Inc.; and the University of Rhode Island Cooperative Extension.

“There’s a lot people can do to protect the planet, like recycling and conserving energy. And another smart way to help Rhode Island’s environment and the economy is to buy local and support your local farms and farmers markets. Because supporting sustainable agriculture here in Rhode Island also supports a healthy economy,” said Reed, the Chairman of the Appropriations Subcommittee on Interior & Environment. “A thriving agricultural sector is critical for Rhode Island’s economy and our environment. Supporting local famers and farmers markets is a great way to celebrate Earth Day all year round. I commend DEM, FSA, Farm Fresh Rhode Island, their partners, and our farmers throughout the state who are at the forefront of efforts to plant, grow, and harvest in a sustainable manner that conserves resources and protects the environment. These federal funds will help enhance the production and competitiveness of Rhode Island-grown food and support local growers through marketing and education campaigns, and ‘buy local’ programs. ”

“Earth Day reminds us that healthy farms and food systems are important, as are certain federal grant programs toward achieving that goal. The USDA Specialty Crop Block grant program has been essential to Rhode Island, providing over $1.7 million in federal funding to DEM since 2005 to support local specialty crop growers and programs, of which DEM has directed over $300,000 toward Farm Fresh RI to help build a better local food system,” said Ken Ayars, Chief of DEM’s Division of Agriculture.

“Farm Fresh is very grateful to Senator Reed for facilitating these funds to support Rhode Island’s agricultural sector. Investments in our farm economy will create big returns for local job growth and economic development, as well as help Rhode Islanders choose fresh, healthy, local fruits and vegetables,” said Sheri Griffin, Co-Executive Director, Farm Fresh Rhode Island.

DEM, which will award the federal funding to local grantees, notes there are more than 2,500 green industry businesses in Rhode Island, which help sustain 12,300 jobs and contribute $1.7 billion annually to our state’s economy. In addition to these economic benefits, Rhode Island’s agriculture industry also contributes to tourism, open space, quality of life, and access to local foods and horticultural products.

Farm Fresh Rhode Island, which hosted today’s meeting at their warehouse in Pawtucket, discussed one of their key programs, the “Farm to School” project. The initiative empowers youth to think critically about the food they eat, to learn about nearby farms and how food is produced, and to taste for themselves healthy, fresh foods. Earlier this year, Farm Fresh Rhode Island received a $91,917 federal grant from the USDA to partner with Central Falls, Newport, and Providence School districts, in collaboration with the Rhode Island Training School, on a new “blast freezing” pilot program that will help serve up nutritious produce in more classrooms.

Reed today also noted that Rhode Island is slated to receive a $93,191 School Food Service Equipment grant to help schools upgrade kitchen equipment as they seek to provide healthier school meals that meet updated nutrition standards, serving breakfast and lunches with more whole grains, fruits, vegetables, lean protein and low-fat dairy, and less sodium and fat. New guidelines took effect in the fall of 2012 under the Healthy, Hunger-Free Kids Act. A 2014 report by the Pew Charitable Trusts and Robert Wood Johnson Foundation found that many Rhode Island schools lack the kitchen space and equipment to prepare the healthier meals, forcing them to rely on costly, inefficient workarounds.

Reed has long supported legislation to help boost Rhode Island’s food economy. In 2004, Reed helped pass the Specialty Crops Competitiveness Act, which authorized the USDA to provide grants to state departments of agriculture for the purposes of enhancing the competitiveness of specialty crops. Reed is also a co-sponsor of the Local Farms, Food, and Jobs Act, which seeks to spur job creation by improving federal farm bill programs that support local and regional farm and food systems. The legislation also seeks to help farmers and ranchers engaged in local and regional agriculture by addressing production, aggregation, processing, marketing, and distribution needs, in addition to assisting consumers by improving access to healthy food and direct and retail markets. Many of the provisions of the Local Farms, Food, and Jobs Act were included in the Farm Bill passed by Congress earlier this year.


Local Agriculture and Seafood Act (LASA) Grant Awardees Announcement

Janet Coit, Director of the Rhode Island Department of Environmental Management (RIDEM), will announce the awardees for the 2014 LASA grants on Thursday May 1, at 2:00 p.m. in the State Room of the RI State House during the Speaker Ceremony portion of the 2014 Rhode Island Agriculture Day. Media is invited to attend.

The LASA Grants Advisory Committee, created to assist the RIDEM in matters related to the LASA Grants program, received, reviewed and scored over 90 grant applications for the 2014 funds. Recommendations for grant recipients were sent to Director Coit’s office for final approval. The LASA Grants Program was established by the Local Agriculture and Seafood Act of 2012 to support the growth, development and marketing of local food and seafood in Rhode Island. 2014 LASA applicants were encouraged to apply for projects that would increase the competitiveness of RI agricultural products and local seafood while also strengthening the local food system.

Funding was made possible by $100,000 in State funds and $100,000 in funds from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation and the Rhode Island Foundation. RIDEM coordinated with the Rhode Island Food Policy Council (RIFPC) to administer the LASA Grants Program.

More information on the LASA grants program can be found on the RIDEM website or on the RIFPC website.


Cheers; Easy Entertaining Inc now offers Craft Beers and Boutique Wines at their Cafe!

Easy Entertaining Inc., a local farm-to-fork Café and catering collaborative, now offers locally crafted beers and hand selected wines to it’s guests and catering clientele.

“We are thrilled that we have received our Wine and Beer License! This is going to open up a whole new side to the business. Not only does the licensing allow us to support our local craft breweries and vintners, but it’s going to enhance our clients’ overall experience by allowing us to perfectly pair beer and wine with their meal” said Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc.

The team at Easy Entertaining Inc. has handpicked the local brews and boutique wines with their cafe & catering menus in mind. This is reflected not only in their current cafe menu but in the upcoming Spring menu as well where guests will find a beer or wine suggestion that pairs beautifully with each entree.

Beer and wine will not only be offered to the Café’s lunch crowd but there will also be custom options available when you book the Café as a venue for your next private event. The venue features original hardwood floors, elegant chandeliers, restored hurricane wood tables, 17ft ceilings, and a unique, cozy loft experience. The Cafe is truly a unique location that will help ensure your event is spectacular.

Be sure to stop by the Cafe for lunch at 166 Valley St., Building 10 in Providence and enjoy our outdoor patio seating with a signature sandwich and a cold bottle of craft beer!

April 29, 2014 0 comment
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News Bites: White House Kids’ “State Dinner,” Dave’s Coffee Syrup Goes National, Food & Wine’s People’s Best New Chef 2014

by David Dadekian March 28, 2014
written by David Dadekian
Dave's Coffee Syrup, photo by Brad Smith Photography

Dave’s Coffee Syrup, photo by Brad Smith Photography

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

Reed Urges Kids to Submit Their Favorite Healthy Lunch Recipes for a Chance to Attend Kids’ “State Dinner” at the White House

Recipes may be submitted through April 5

U.S. Senator Jack Reed (D-RI) wants Rhode Island kids to show off their culinary skills and win a trip to the second annual White House Kids’ “State Dinner.”  Reed is urging Rhode Islanders ages 8-12 and their parents or guardians to submit their favorite lunch recipes to First Lady Michelle Obama’s third annual Healthy Lunchtime Challenge nationwide recipe challenge.  The deadline for entries is next Wednesday, April 5.

First Lady Michelle Obama, in conjunction with the U.S. Department of Education, U.S. Department of Agriculture, and Epicurious.com are offering kids a chance to participate in a nationwide recipe challenge to promote healthy school lunches, and the winner from each state will be invited to a White House Kids’ “State Dinner” this summer.

The Healthy Lunchtime Challenge & Kids’ “State Dinner” invites kids between the ages of 8 and 12 to work with their parents or legal guardian to create an original, nutritious lunchtime recipe that is healthy, affordable, and tasty.  Entries should represent each of the food groups, either in one dish or as parts of a lunch meal, including: fruits, vegetables, whole grains, proteins, and low-fat dairy foods.  Details may be found at: http://www.recipechallenge.epicurious.com/

Entrants are encouraged to reference the nutritional guidelines of the USDA’s site, ChooseMyPlate.gov, to ensure recipes meet the primary criterion of being healthier.

“This is a great opportunity for kids and their parents to work together to promote healthy living and to win a chance to attend the third annual Kids’ “State Dinner.”  The contest is a fun way for kids and their parents to share recipes for good food and healthy eating habits,” said Reed, who helped increase federal funding for school breakfast and lunch programs through the Healthy, Hunger-Free Kids Act so more kids will have access to a stable source of nutritious food.

Last year, Samantha Mastrati, a 12-year-old from Cranston, was selected as the winner from Rhode Island for her recipe for Italian garden salsa with crunchy chicken tenders.  This marks the second time in a row a Cranston resident won the right to represent Rhode Island.  Then-twelve year old Cranston resident, Caroline Cowart, was the inaugural winner for her recipe for a broccoli and cheese egg white omelet.

The winning recipes from last year’s challenge are available free online in a downloadable cookbook named the Healthy Lunch Challenge Cookbook that also features nutritional analysis, and photos and drawings of the recipes.

Recipes may be submitted now through April 5, either online at or via mail at:

The Healthy Lunchtime Challenge & Kids’ “State Dinner”
c/o Epicurious.com
1166 Avenue of the Americas, 15th Floor
New York, NY 10036

Winners will receive free round-trip flights and hotel accommodations for the winning child and parent or legal guardian.  For more information and contest rules, visit:http://www.recipechallenge.epicurious.com/


Dave’s Cold Brew Coffee Syrup Goes National with Crate & Barrel

Dave’s Coffee is starting 2014 with nationwide distribution of its award-winning coffee syrup. Crate & Barrel, specializing in housewares, furniture, and home accessories since 1962, has selected Dave’s Original Cold Brew Coffee Syrup and Dave’s Vanilla Cold Brew Coffee Syrup to compliment its retail stores as a gourmet food item, now available in 89 locations across the United States.

“At Dave’s Coffee our focus is on quality and exceeding customer expectations. In this way, Crate and Barrel is a perfect fit for our product line,” commented Dave Lanning, Senior, CEO of Dave’s Coffee. “We could not be more pleased to roll out national availability of our coffee syrup with Crate & Barrel. This is a real success for our team, especially as we work to expand the brand.”

Crate and Barrel is a regarded retailer of fine housewares and gourmet offerings. With more than 105 stores in North America and 8,000 locations globally, the company is the cornerstone of modern home décor and interior trends.

Dave’s Cold Brew Coffee Syrup is available at Crate and Barrel stores across the country and online at www.CrateandBarrel.com. Made in Rhode Island in small batches, Dave’s Cold Brew Coffee Syrup is a gourmet ingredient that adds flavor depth and coffee notes to cocktails, baked goods, meat marinades, desserts and recipes.

To learn more about the product line and additional flavors of Dave’s Cold Brew Coffee Syrup visit www.davescoffeesyrup.com.


Food & Wine’s The People’s Best New Chef 2014 Nominations for Rhode Island Chefs Nemo Bolin and Matthew MacCartney

Food & Wine has announced the nominees for this year’s The People’s Best New Chef and in the New England region the nominees include Rhode Island Chefs Nemo Bolin of Cook & Brown Public House and Matthew MacCartney of Jamestown Fish. This is Bolin’s fourth nomination for the award and MacCartney first. You can vote for Bolin or MacCartney here. The following is information from MacCartney.

Chef Matthew MacCartney of Jamestown Fish

Chef Matthew MacCartney of Jamestown Fish

The People’s Best New Chef program is an annual contest now in its fourth year. The award, an extension of the Food & Wine Best New Chefs award, honors talented up-and-coming innovators who have run their own kitchens for fewer than five years.

The field of 100 nominees for The People’s Best New Chef® includes 10 chefs in 10 regions across America. The chef with the most votes in each region will be named a finalist; the finalist with the most votes overall will be named The People’s Best New Chef. The finalists and winner will be revealed on April 2 online at foodandwine.com.

Chef MacCartney has been with Jamestown Fish since its inception in December 2011. Jamestown Fish is a casually elegant Rhode Island restaurant serving a European inspired seafood based cuisine. The restaurant has enjoyed tremendous success and critical acclaim thus far. In 2012 and 2013, Jamestown Fish won the Wine Spectator Award of Excellence, Rhode Island Monthly’s Best of Rhode Island in 2012, and numerous OpenTable Diners’ Choice awards.

MacCartney has worked in the dining rooms and kitchens of New York’s finest establishments, such as Restaurant Daniel, Gramercy Tavern, and Craft. He opened Craft in 2001 as the Beverage Director and was voted Best Wine Director in 2003 by the readers of Time Out NY magazine.

Early in his career, MacCartney worked in European kitchens that included Michel Guérard, a Michelin three star restaurant in France, and the world renowned Cibrèo in Florence, Italy.

MacCartney earned his B.T. in Hospitality Management/Culinary Arts from NYC College of Technology and studied at the Birmingham College of Food, Tourism & Creative Studies in Birmingham, England. He also earned a Level 4 Diploma in Wine and Spirits from the Wine and Spirit Education Trust in 2002, and in 2008 was published in Wine & Spirits magazine.

March 28, 2014 0 comment
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Rhode Island Community Food Bank Holiday Meal Drive 2013
chefs & restaurantscookingfarmsnews

News Bites: RI Community Food Bank, Easy Entertaining, Southside Community Land Trust

by David Dadekian January 2, 2019
written by David Dadekian

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

Rhode Island Community Food Bank

Holiday Meal Drive
November 1 – December 31

Rhode Island Community Food Bank Holiday Meal Drive 2013

Rhode Island Community Food Bank Holiday Meal Drive 2013

The need for food assistance in Rhode Island remains at record high levels. Every month, the Food Bank’s network of food pantries and meal sites is serving more than 68,000 people. One in three served is a child under the age of 18.

Here’s how you can help the Food Bank collect 350,000 additional pounds of food between November 1 and December 31.

  • Drop off donations of non-perishable food any weekday (excluding holidays) between 8 am and 5 pm at the Food Bank, 200 Niantic Avenue, Providence.
  • Organize your own food drive in your neighborhood, school, business or organization. We can provide posters and collection bins. For helpful tips, click here.
  • Make a financial donation to our Holiday Meal Drive by clicking here. Every dollar you gives enables us to acquire three pounds of healthy food for a family in need.
  • Visit our Kids’ Page and learn more about how young people can make a difference.
  • Attend our Holiday Meal Drive Open House on Saturday, Dec. 7 — see details below!

Most needed items

Tuna, peanut butter, canned and dried beans, canned soups and stews, canned fruits and vegetables, nutritious breakfast cereals, whole wheat pasta, brown rice, boxed macaroni & cheese, granola bars, and tomato sauce.

Holiday Meal Drive Open House
Saturday, December 7, 9 am to Noon

Rhode Island Community Food Bank, 200 Niantic Avenue, Providence

Bring the whole family for a festive and heart-warming event at the Food Bank.

On this special day, all ages are invited to drop off donations of non-perishable food and join in the work of the Food Bank, with hands-on sorting and packaging of food for families in need.

Entertainment will be provided by the a capella group, Voices of Christmas, and local teen singing sensation Emeline Easton , along with celebrity appearances by the new Miss Rhode Island USA and Paws from the PawSox.

There will be activities for the whole family, including tours of the Food Bank, a scavenger hunt, a make-your-own donation box activity, and hot chocolate and cookies prepared by our Community Kitchen.

Remember to bring your donations of our most-needed items (see list above or click here for a complete list).

For more information on the Holiday Meal Drive Open House, call 401-230-1674 or email celder@rifoodbank.org.

Many thanks to our event sponsors: Unilever and CVS Caremark.


Easy Entertaining

Easy Entertaining Serves Up A Locavore’s Thanksgiving
Skip the stress, don’t worry about the mess. Easy Entertaining Inc. has Thanksgiving covered this year!

Easy Entertaining Inc. is preparing gourmet Thanksgiving meals to order. The holiday menu features traditional farm to fork favorites such as Baffoni Farm turkeys, herb rubbed and ready to roast. The menu also features a choice of three appetizers, including homespun pumpkin cheese & pretzel roll dippers, ten gourmet sides, such as their signature stuffing with or without sausage and two desserts, including mouthwatering apple spice cake with caramel buttercream that serves 12-15 guests. Customers can head over to the Easy Entertaining Inc. website for the full menu and to place an order.

This is the seventh year Easy Entertaining is preparing Thanksgiving for customers and their first year offering online ordering. “In the last few years we have sold out on dinners and sides. Our staff preps for months to be ready to fulfill our customers’ holiday needs” said Katie Roberts, owner and executive Chef of Easy Entertaining.

“As a sustainable company we are so excited for this time of year to be able to share the local fall flavors of New England with everyone. Thanksgiving is the time of year to harvest and give thanks, and being farm to fork, we embody that concept completely.” Said Roberts.

Customers can order a complete meal that serves four to twelve guests. The deadline for ordering Thanksgiving dinner is Thursday, November 21, at 5 p.m. Customers can pick up their dinners on Wednesday, November 27 or even have their meal delivered.

To place an order click HERE or call 401.437.6090

For more information please contact 401.437.6090 or email Katie@EasyEntertainingri.com.


Senator Jack Reed (far right) with members of the Providence community

Senator Jack Reed (far right) with members of the Providence community

Southside Community Land Trust

New Federal Funds to Help Grow Urban Agriculture in Providence
U.S. Senators & SCLT announce $255,000 to help refugee gardeners plant roots in the community and cultivate food security

Today, U.S. Senators Jack Reed and Sheldon Whitehouse joined with Margaret DeVos, Executive Director of the Southside Community Land Trust (SCLT), non-profit leaders, community gardeners, and volunteers to announce a new $255,000 federal grant to support urban agriculture and refugee resettlement in Providence.

SCLT has been selected as one of 11 organizations nationwide to receive a federal grant from the Refugee Agricultural Partnership Program (RAPP). Other sites selected include New York, NY; Oakland, CA; Tampa, FL; Cleveland, OH; and Nashville, TN. Dorcas International Institute of Rhode Island will also be working under the grant to support the initiative.

Rhode Island Department of Agriculture Chief Ken Ayers (left) with Senator Jack Reed

Rhode Island Department of Agriculture Chief Ken Ayers (left) with Senator Jack Reed

This funding will allow new refugees to grow food for their families and neighbors and accelerate their transition to becoming self-sufficient and active members of the community. In addition to providing fresh, affordable, and locally grown food, SCLT’s initiative will turn underutilized land into plots of verdant, sustainable, community assets.

“I commend Southside Community Land Trust and am proud to help make this grant possible,” said U.S. Senator Jack Reed, a senior member of the Appropriations subcommittee that funds RAPP. “In addition to providing healthy food and a potential source of income, this program helps refugees plant roots in Rhode Island and connect with the greater community through food and farming.”

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