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Discover Newport

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
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News Bites: Winning Rhode Island ProStart® Dish at Boat House / 2024 ANCHORS Awards / RI Hospitality Association & Education Foundation 2025 Boards / CCRI Culinary Craftsmanship Associate Degree

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.

RI Hospitality Education Foundation and Newport Restaurant Group Announce Winning Dish from 13th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition

Rosemary Lemon Pan-Roasted Lamb Chops, Crafted by William M. Davies, Jr. Career and Technical High School Students, to be Featured at Boat House in Tiverton

The RI Hospitality Education Foundation (RIHEF) and Newport Restaurant Group (NRG) are proud to announce that Boat House in Tiverton, RI will feature a special dish that won the culinary arts portion of the 13th Annual Rhode Island ProStart® High School Culinary, Foodservice & Hotel Management Competition. The winning dish, Rosemary Lemon Pan-Roasted Lamb Chops, served with fondant potato, beets and asparagus medley, and a lemon thyme cream sauce, was crafted by the talented culinary team from William M. Davies, Jr. Career and Technical High School. The dish will be available from Saturday, March 15th through Sunday, March 23rd at Boat House, offering diners the opportunity to experience an award-winning creation from Rhode Island’s next generation of chefs.

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).

The winning culinary team, composed of Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, was led by Chef Santos Nieves. Their skills, creativity, and technical precision earned them first place at this year’s highly competitive event, which featured the top student chefs from across the state.

“We are thrilled to provide these talented students with the opportunity to showcase their work in a professional setting,” said Farouk Rajab, President/CEO of the RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “Our programs continue to shape the future of Rhode Island’s hospitality industry, and this winning dish is a testament to the remarkable talent and dedication of these young chefs.”

Newport Restaurant Group’s ongoing support for culinary education and local talent development is reflected in its commitment to featuring the competition’s winning dish. Greg Coccio, Corporate Executive Chef of Newport Restaurant Group, shared his enthusiasm: “We are honored to highlight the achievements of these incredible students at Boat House. Their creativity and technical skill exemplify the high standards of culinary excellence that define Rhode Island’s vibrant food scene.”

In addition to the culinary arts category, William M. Davies, Jr. Career and Technical High School’s foodservice management team, Wisteria, took home first place, while Chariho Area Career & Technical Center’s hospitality and tourism team, Evergreen Lodge, secured the top spot in their respective category.

The culinary arts and foodservice management winning teams will now advance to represent Rhode Island at the National ProStart® Invitational in Baltimore, MD, from May 2-4, 2025, competing against top teams from across the country.

RI Hospitality Association Announces 2024 ANCHORS Award Winners Honoring Excellence Across Rhode Island’s Hospitality Industry

Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault
Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault

The RI Hospitality Association (RIHA) celebrated the best of Rhode Island’s hospitality industry during the 2024 ANCHORS Awards, held at Bally’s Lincoln. With over 600 attendees, the event honored individuals and organizations that exemplify excellence, innovation, and dedication across 18 total categories. 

For the first time, the public was invited to nominate and vote on their picks within Rhode Island’s vibrant hospitality community. From rising stars to seasoned leaders, this year’s winners reflect the remarkable talent within Rhode Island’s hospitality community.

Chairman’s Award: Evan Smith, Discover Newport – (Newport)

  • Evan Smith’s four decades of leadership in Rhode Island’s tourism sector have transformed Aquidneck Island into a world-class destination. As President & CEO of Discover Newport, he spearheaded a $5.6 million marketing program and established New England’s first Tourism Improvement District (TID). His collaborative efforts with organizations such as RIHA and CommerceRI have elevated Rhode Island’s appeal for business and leisure travel. Set to retire this year, Evan’s impact will continue to inspire the industry.

RI Hospitality Education Foundation (RIHEF) Chairman’s Award: Michael Sabitoni, Johnson & Wales University – (Providence/Cranston)

  • Michael Sabitoni’s dedication to hospitality education and workforce development has shaped the careers of countless students. As Chairperson of the Food & Beverage and Travel/Tourism Studies departments at Johnson & Wales University, he has hosted student tours, coordinated competitions, and bridged the gap between education and industry. His international experience and passion make him a cornerstone of Rhode Island’s hospitality community.

President’s Award: William (Bill) Walsh, Government Strategies, Inc.

  • Bill Walsh’s advocacy for Rhode Island’s hospitality sector during the 2024 legislative session resulted in significant policy victories. His efforts protected the Tip Credit, prevented burdensome regulations, and advanced worker-focused legislation. As General Counsel for Government Strategies, Bill’s strategic leadership has strengthened the industry and earned him this well-deserved recognition.

Emerging Leader of the Year: Stephanie Pajak, Ellie’s – (Providence)

  • Stephanie Pajak has redefined leadership at Ellie’s by fostering an innovative and inclusive workplace culture. Her commitment to excellence inspires her team and elevates the guest experience at one of Rhode Island’s favorite establishments.

Food Service Employee of the Year: Johnny Tarrats, 10 Prime Steak & Sushi – (Providence)

  • Johnny Tarrats exemplifies culinary and service excellence at 10 Prime Steak & Sushi. Known for his attention to detail and passion for the guest experience, Johnny is a cornerstone of Rhode Island’s food service industry.

Lodging Employee of the Year: Patti Gauntt, Newport Marriott Hotel & Spa – (Newport)

  • Patti Gauntt’s dedication to creating memorable guest experiences has set the standard for excellence at the Newport Marriott Hotel & Spa. Her warmth, professionalism, and ability to go above and beyond have made her an invaluable asset to the team.

Tourism Employee of the Year: Lee Lord, Narragansett Brewery – (Providence)

  • As a driving force behind Narragansett Brewery’s success, Lee Lord has revolutionized the guest experience. Through innovative promotions and community engagement, Lee has positioned the brewery as a must-visit Rhode Island destination.

Instagram Account of the Year: Discover Newport (Newport)

  • The Discover Newport team has harnessed the power of social media to showcase the beauty, culture, and attractions of Rhode Island’s iconic coastal destinations. Their vibrant content has inspired countless visitors to explore the state.

Restaurant of the Year: BEECH – (Jamestown)

  • With its inventive menu and exceptional dining experience, BEECH has become a culinary cornerstone in Rhode Island. The restaurant’s dedication to quality and innovation sets it apart as a beacon of excellence.

Hotel of the Year: Weekapaug Inn – (Westerly)

  • The Weekapaug Inn continues to redefine luxury with unparalleled service and serene accommodations. Its commitment to sustainability and guest satisfaction cements its reputation as one of Rhode Island’s premier destinations.

People’s Choice Award: Matunuck Oyster Bar – (Wakefield)

  • Matunuck Oyster Bar is beloved for its fresh, locally sourced seafood and waterfront dining. This perennial favorite captures the heart and taste buds of Rhode Islanders and visitors alike.

Chef of the Year: Champe Speidel, Persimmon – (Providence)

  • Champe Speidel’s culinary artistry at Persimmon has earned widespread acclaim. His innovative dishes and dedication to sourcing local ingredients make him a standout in Rhode Island’s dynamic culinary scene.

Newcomer of the Year: Boon Street Market – (Narragansett)

  • Boon Street Market has quickly become a favorite for its exceptional offerings and commitment to community. The team’s creativity and focus on quality have set a new standard for Rhode Island’s hospitality newcomers.

Teacher of the Year: Chef Austin Irons, Warwick Area Career and Technical Center – (Warwick)

  • Chef Austin Irons has demonstrated exceptional leadership and mentorship as a ProStart teacher at Warwick Area Career and Technical Center. His ability to integrate his background in special education with his culinary expertise creates an inclusive and supportive learning environment where every student thrives.

Student of the Year: Isabelle Menard, Warwick Area Career & Technical Center – (Warwick)

  • Isabelle Menard’s dedication, commitment and passion to continue her growth within the hospitality field sets an example for students aiming to make a career in the industry.  

Allied Member of the Year: Falvey Linen and Uniform Supply – (Cranston)

  • Falvey Linen’s dedication to supporting the hospitality industry through high-quality services makes it a vital partner to Rhode Island’s businesses.

Arthur Robbins’ Community Service Award: Christopher Marsella, Marsella Development Group – (Providence)

  • Christopher Marsella’s contributions to the community have had a profound impact on Rhode Island’s hospitality industry. His dedication to giving back exemplifies the spirit of the Arthur Robbins’ Community Service Award, and his commitment to continue to transform the State’s hospitality landscape with the opening of Track 15 this year typifies Robbins’ visionary outlook.

RI Hospitality Ambassador of the Year: Damaris Messina, Aloft Providence Downtown – (Providence)

  • Damaris Messina’s tireless efforts to promote Rhode Island as a top destination for travelers make her a true ambassador for the state’s hospitality industry. Her leadership at Aloft Providence Downtown sets a benchmark for excellence.

 “The ANCHORS Awards celebrate the exceptional individuals and organizations that define Rhode Island’s hospitality industry,” said Farouk Rajab, President/CEO, RI Hospitality Association. “This year’s winners inspire us all with their dedication, talent, and passion.”

The evening featured an Academy Awards-style ceremony hosted by social media influencers Laura Afonso and Sascha Roberts of Honey Buns Social. Attendees enjoyed networking, a celebration of achievements, and an afterparty to close out the night in style.

RI Hospitality Association & Education Foundation Announce 2025 Board of Directors and Officers

The RI Hospitality Association (RIHA) is proud to announce the appointment of its 2025 Board of Directors, including eight new members, two new RI Hospitality Education Foundation (RIHEF) board members, and its officers for each board.

New RIHA Board Members:

  • Edmond Assili, Owner, Terrazza, Sydney Cafe, and Fleur Restaurant
  • Gabrielle Clark, Resort Manager, Ocean House 
  • Jennifer Curtin, General Manager, The Beatrice Hotel
  • Anika Kimble-Huntley, Chief Marketing Officer, Rhode Island Commerce Corporation
  • Vandana Kumari, General Manager, Renaissance Providence Downtown Hotel
  • Damaris Messina, General Manager, Aloft Providence Downtown
  • Damian Santoro, Owner, Ladder 133 Sports Bar & Grill
  • Chris Trosin, President & CEO, Metro Lobster and Seafood

New RIHEF Board Members:

  • Aaron Messina, Vice President of Sales & Marketing, The Procaccianti Group
  • Tobey Sanborn, Director of Learning & Development, Newport Restaurant Group
  • Barbara Nauman, Vice President Academic Affairs, Community College of Rhode Island
  • Jennifer Davis (Ferreira), General Manager, The Eddy

RIHA Board Officers:

  • Chairman: Colin Geoffroy, President, G Hospitality
  • Vice Chairman and Treasurer: Anthony Pellegrino, General Manager, The Dean Hotel
  • Vice Treasurer: Kevin Hurley, General Manager, Omni Providence Hotel
  • Secretary: Jennifer Luxmoore, Owner, Sin (Bakery)

RIHEF Board Officers:

  • Chairman: Sam Glynn, Owner, Chomp Kitchen & Drinks
  • Vice Chairman: Joanna Arrighie, Director of Sales Marketing, Marriott International
  • Treasurer: Kevin O’Donnell, Owner, Giusto and Mother Pizzeria
  • Secretary: Kait O’Hara, Owner, Falvey Linen Supply

“We are thrilled to welcome this diverse and talented group of leaders to our hospitality and education foundation boards” said Farouk Rajab, President/CEO, RI Hospitality Association and RI Hospitality Education Foundation. “Their collective expertise and commitment to the hospitality industry will undoubtedly strengthen our efforts to advocate for and support our members while advancing education and workforce development.”

Governor McKee, CCRI Announce Launch of Associate Degree in Culinary Craftsmanship

Governor’s Proposed Budget Includes $850,000 to Create Culinary and Hospitality Hub at CCRI’s Newport Campus 

Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday's event highlighting the proposed Culinary and Hospitality Hub at CCRI's Newport Campus.
Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday’s event highlighting the proposed Culinary and Hospitality Hub at CCRI’s Newport Campus.

Governor Dan McKee and the Community College of Rhode Island (CCRI) today announced the launch of an Associate in Arts degree in culinary craftsmanship on CCRI’s Newport Campus in fall 2025. To support this initiative, Governor McKee is proposing $850,000 to create a Culinary and Hospitality Hub at CCRI’s Newport Campus. The hub will serve as a state-of-the-art learning environment designed to meet the growing demand for skilled culinary professionals in Rhode Island’s workforce.

“Rhode Island’s reputation for culinary creativity is a big part of our local economy, keeping visitors coming back time and time again,” said Governor Dan McKee. “The Culinary and Hospitality Hub included in my proposed budget will prepare the next generation of talent to serve up not only delicious dishes, but continued success in our local hospitality industry.”

“The inclusion of these funds in the Governor’s capital budget is a significant step forward in CCRI’s commitment to expanding access to high-quality culinary education,” said CCRI Interim President Rosemary A. Costigan, Ph.D., RN. “With our Newport Campus serving as a hub for workforce development, this investment will not only create a pipeline of skilled professionals but also strengthen Rhode Island’s thriving culinary and hospitality sectors.”

“CCRI’s commitment to workforce-aligned education is a commitment to our state’s economic future. This program will provide students with pathways to stable, well-paying careers, while advancing Rhode Island even further on the Governor’s Rhode to Prosperity,” said David Caprio, Esq., Chairman of the Council on Postsecondary Education.

“I’m very excited to see the addition of culinary program here at the CCRI Newport campus,” said Newport Mayor Charlie Holder. “This program will be a tremendous addition and opportunity for our local students to learn the culinary and hospitality skills necessary to propel them to professional heights that have not been readily available to them before.”

CCRI’s hands-on, two-year program will provide students with the foundational knowledge and practical experience necessary to succeed in advanced culinary and hospitality positions. The program is being developed in collaboration with Karl J. Guggenmos, AAC, M.B.A., a certified Global Master Chef, who is working with CCRI’s Business and Professional Studies faculty to ensure curriculum alignment with industry needs.

Rhode Island is home to several career and technical education (CTE) culinary programs at high schools across the state, and CCRI’s new associate degree will serve as a critical next step for students looking to advance their education and careers. By offering credit for prior learning from CTE programs, CCRI is ensuring a seamless pathway for students to continue their education in a supportive and workforce-aligned environment.

“For thirty years, the Rhode Island Hospitality Education Foundation has woven a story of hope and growth, a testament to the power of our industry. Now, today, CCRI is stepping up to write the next chapter. We’re not just nurturing talent; we’re igniting sparks of passion, kindling the dreams of individuals eager to shine. We’re building a workforce that isn’t just skilled, but inspired. We’re investing in the people, hand-in-hand with the Community College of Rhode Island, ensuring that the next generation of hospitality leaders is not just ready, but eager to take the reins. We’re building a legacy – a legacy of a powerful industry that doesn’t just provide jobs but empowers lives. We’re giving people from all backgrounds the tools, the training, the education they need to build a future that’s not just secure, but bright,” said Farouk Rajab, President/CEO of the Rhode Island Hospitality Association.

“This award for the culinary program exemplifies to all that when we work together-Governor, state, and local efforts for our students and community- we all win, and most importantly our students and community. Thank you to everyone for this wonderful initiative which I hope is just the first of many to come. Go CCRI! We are proud to be a partner with you,” said Colleen Burns Jermain, Ed.D., Superintendent of Newport Public Schools.

“CTE programs articulated for postsecondary credentials that are aligned to ‘good jobs’ provides a tremendous opportunity to raise incomes of Rhode Islanders and close workforce gaps for our employers. CCRI is well positioned within the Governor’s Rhode to Prosperity strategy and the Greater Newport region to focus the campus in the hospitality sector. This is a win for everyone,” said Shannon W. Gilkey, Ed.D., Commissioner of Postsecondary Education.

CCRI’s commitment to culinary education is further strengthened by its partnership with Bally’s Corporation, which has invested $5 million to support students and build labor market-responsive programs. Through the partnership with Bally’s, CCRI students have access to cutting-edge resources and opportunities in the culinary and hospitality sectors, enhancing their readiness for high-demand careers.

The Associate in Arts in Culinary Craftsmanship will be structured as a cohort-based program, at the Newport Campus. The curriculum will include such courses as:

  • Kitchen Function Essentials – Knife skills, equipment function, food safety 
  • Culinary Storeroom Essentials – Proper food storage, chemicals (MSDS) 
  • Cooking/Production Methods – Poaching, grilling, searing, and more 
  • Food Production – European, American, and international cuisines, along with large-scale preparation techniques 
  • Internship/Practicum – Hands-on experience at local restaurants 
  • Credit for Prior Learning – Opportunities for up to six credits for students from CTE high schools

The two-year degree will enable students to pursue advanced positions, such as head line cook or potentially sous chef. Within one year, students can complete a Certificate in Culinary Essentials and be industry ready as entry-level line cooks.

The need for a culinary education program at CCRI is reinforced by findings from the college’s Building Bridges Summit and Hanover Research’s labor market analysis, both of which highlight a strong demand for skilled culinary and hospitality professionals in Rhode Island. As the state’s only community college, CCRI is uniquely positioned to rapidly develop and implement programs that are directly aligned with industry needs, ensuring that graduates are workforce ready.

“The culinary and hospitality industries are essential to Rhode Island’s economy,” added Dr. Costigan. “By investing in CCRI’s culinary program, we are ensuring that local businesses have access to a well-trained workforce and that students have the opportunity to pursue rewarding careers in a high-demand field.”

For more information about the Culinary Craftsmanship program at CCRI, please visit ccri.edu/culinary.

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The Rhode to Recovery: Rhode Island Food and Drink S01E03
chefs & restaurantsnewswine & drinks

The Rhode to Recovery: RI Food and Drink, Part 3 of 4

by David Dadekian
written by David Dadekian

From Yurview.com:

It’s been more than half a year since the Coronavirus put a fork into the concept of business as usual, but it’s been particularly tough on folks working in the food and beverage industry. After months of navigating a changing, uncertain landscape, industry professionals are taking a realistic look at what the future holds in a series of virtual panel discussions sponsored by YurView and hosted by Eat Drink RI President David Dadekian.

In this episode:

Please check out all The Rhode to Recovery episodes and subscribe to the entire Eat Drink RI You Tube channel.

Also available as an audio-only podcast below.

Podcast: Play in new window

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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.

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Newport Burger Bender 2018
chefs & restaurantsfarmsnewswine & drinks

News Bites: Newport Burger Bender 2018 / Condesa Opens in Warwick / Two RI Companies Receive Good Food Awards / Social Enterprise Greenhouse Food Accelerator 2018

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 Newport Burger Bender is Back and Bigger Than Ever

Thirty local chefs will be crafting creative, savory and sensational recipes in the hopes of taking home the “best burger” trophy.

Newport Burger Bender 2018

The Newport Burger Bender returns for its second edition this February 16 to 25, 2018, once again coinciding with the Newport Winter Festival. This simple burger contest, which recognizes the bevy of culinary creativity throughout our destination, challenges local restaurants to compete for the lauded “Newport Burger Bender Best Burger” title, burger bragging rights and the coveted Burger Bender trophy.

This year’s burger battle was open to an increased 30 entries with the contest reaching capacity in a matter of weeks. “It’s clear that there’s even more enthusiasm – and friendly competition – among the chefs and restaurateurs this go-around,” said Brittany Lauro, Discover Newport’s social media manager and the contest’s organizer. “There are some truly inventive burgers being planned specifically for the Newport Burger Bender and if I have one piece of advice for the public it’s this: come hungry.”

To vote, diners can go to the Newport Burger Bender website to see the entries, plan their burger tasting adventure accordingly and then vote for their favorite burger. The burger with the most votes at the end of the contest will be crowned the winner. A “Critic’s Choice” will be named by Providence Journal Food Editor Gail Ciampa and a “Creative Champion” will be named by Jamie Coelho, Associate Editor at Rhode Island Monthly and author of The Dish, the magazine’s popular monthly newsletter.

Mouth-watering entries include a dry-aged beef burger topped with butter poached lobster, roasted tomato and parmesan cheese from Forty 1 North, the “Confit Pork Belly Burger” from Bristol Oyster Bar featuring a 50% prime ground beef and 50% confit pork belly patty served with house cured bacon, Four Town Farm lettuce and pickled mustard slaw on a griddled sesame bun, and the “Fork & Knife Burger” from Speakeasy, a 10-oz. double burger with chourico, lettuce, tomato, jalapeno and sour cream – all sandwiched between a “bun” of bacon and cheddar loaded potato skins.

The 2017 defending champion, Jo’s American Bistro, is looking to keep the crown with a barbecue spice-infused natural ground beef burger topped with roasted jalapeno peppers, barbecue glazed house pork belly and melted cheddar cheese topped with frizzled onion straws and drizzled with Carolina-style “Que” sauce served on a griddle-toasted Kaiser bulkie roll.

Diners can tag their burger photos on social media with the hashtag #NPTrightnow. Tagged photos will be automatically entered to win giveaways from Discover Newport. The public can vote throughout the entirety of the contest.

Condesa opened its doors in Warwick

A Rhode Island staple comes to Warwick

Condesa Warwick

Condesa Warwick

Condesa recently opened its doors on 721 Quaker Lane in East Greenwich, Rhode Island  02893! A staple of RI, they opened their first location in Smithfield. This establishment is family owned and operated, with a Mexican scratch kitchen. Along with the delicious  food is a full bar, accompanied by hand-shaken margaritas and more of your favorites.

Unlike many restaurants, Condesa, both in Smithfield, and now Warwick is also known  for its Vegetarian, Gluten Free and Vegan selections on their menu. As Condesa owners Roberto and Ernesto remark, “Scratch kitchen. Hand-crafted drinks. Vegetarian and GF option to cater to all our wonderful team.” Prices range from $5 appetizers to $19  entrées.

Make sure to stop by soon to check-out their brand-new location, and bring along your family and friends to try their unique foods and drinks that are catered to everyone’s needs.

Condesa Warwick is open Monday through Thursday, from 11 a.m. to 10 p.m., Friday and Saturday, from 11 a.m. to 11 p.m., and Sundays, from 11 a.m. to 9 p.m.

For more information, call (401) 828-1005 or visit ​www.condesarestaurant.com​.

Sweet Victory: Two Rhode Island Makers Receive Coveted National Good Food Award

Hope & Main-based SanoBe Superfoods and Halvah Heaven beat out more than 2,000 contenders from across the country for recognition by the Good Food Foundation

Good Food Awards 2018

Two Hope & Main member companies, SanoBe Superfoods and Halvah Heaven, came home victorious earlier this week from the 2018 Good Food Awards in San Francisco, CA. The annual national competition recognized 199 food companies out of more than 2,000 entrants this year. The awards were presented in style by culinary pioneer Alice Waters and actress Madhur Jaffrey, in categories that included sustainably sourced and crafted charcuterie, cider, beer, cheese, chocolate, coffee, confections, preserved fish, honey, oils, pantry items, pickles, preserves, spirits and elixirs.

Getting a nomination for this competition is rigorous, and starts in August with blind taste-testing among 25 judges from around the country. The judges are charged with meeting strict standards on ingredients, sourcing and certifications. Once nominated, entries are judged by over 250 food crafters, chefs, farmers, journalists, retailers and thought leaders.

One of those leaders is Sue AnderBois, the Governor’s Director of Food Strategy who confirms that the national contest was “incredibly competitive.” Working with the Good Food Foundation, she has organized an opportunity for a number of Rhode Island food brands, including many Hope & Main member companies, to host a table at the Good Food Mercantile in New York City later this year to shine a spotlight on the rapid expansion of the new entrants into the marketplace that are coming out of our State.

SanoBe Superfoods founder Jennifer Beauregard developed her peanut butter product line to be super nutritious and delicious complete meals — in a jar. Each variety is produced with whole body health and wellness in mind. SanoBe, which translates to “Be Healthy” contains high concentrations of more than 30 trace minerals. Beauregard’s winning peanut butter is her Crunchy Cacao flavor.

Says Beauregard, “This Good Food Awards is and honor and a blessing. To be included among some of the most creative and most responsible food producers in the country fuels my passion for inspiring others to heal their lives and to make healthy, conscious choices for themselves. This recognition inspires me to remain constant in my desire to offer quality at a reasonable cost, and to create additional delicious and healthy foods that the consumer will continue to love for their flavors and appreciate for their health benefits and value.”

Halvah Heaven founder Victoria Wallins decided to make her delicious tahini-based candy because she saw an opportunity in the world of small, creative purveyors. Halvah is mass-manufactured across the globe with mostly artificial flavors and preservatives, but Wallins takes a traditional approach, making each batch meticulously by hand, using all natural, gluten-free, vegan ingredients and organic sweeteners. Wallins’ winning halvah is her Silk Road flavor.

“The experience was so gratifying,” says Wallins “my obsession with halvah and years of trial and error is bearing fruit…Imagine, Alice Waters and Madur Jaffrey presented us with the awards. They shook our hands and gave us hugs and kisses. So warm!”

Lisa Raiola, Hope & Main’s Founder and President notes that both of these women- owned companies, exemplify how a dream for an original food product becomes not only a reality, but a true success driven by the vision and persistence of the entrepreneur. Raiola says, “Victoria and Jen have been so clear about what they want to achieve with their businesses, and Hope & Main is proud to support them on this journey that has put Rhode Island on the national artisanal food map. These companies are helping to redefine Rhode Island’s food culture, and are bringing recognition to a flourishing food manufacturing economy by leading the way towards a more authentic and conscious food system.”

The wins kept coming for both Beauregard and Wallins all weekend long. Each participated in a wholesale show and mercantile event related to the awards, which resulted in new customers and connections with premier buyers from across the country. Nominations aren’t promised to any of this years winners for 2019, so both women are already preparing to defend their titles.

As the State’s premier food incubator, Hope & Main provides an environment for entrepreneurs like Beauregard and Wallins to test and develop, adjust and pivot, scale up and reach new markets.

15 Food Businesses to Begin SEG Food Accelerator Next Week

15 Rhode Island based food businesses are set to begin the Social Enterprise Greenhouse (SEG) Food Accelerator program on February 15, 2018. The Accelerator, SEG’s signature social enterprise development program, includes a 12-week blended learning model developed and delivered in collaboration with Brown University. Throughout the three months, each of the food businesses will work to refine, formalize and grow their social mission with the support of SEG’s community of coaches and advisors. Additional value is provided by industry-customized curriculum and advising, a peer-learning cohort model and access to SEG’s co-working space at 10 Davol Square, Providence.

Meet the 2018 Impact Accelerator Cohort:

Beggar’s Tomb Marine Livestock is a floating barge oyster producer. They will support other growers by providing services related to sorting, labor, logistics, seed, breeding and algae.

Coffee Collective is a workers’ co-op that will create a café and community space serving the Woonasquatucket neighborhood.

Foodies Without Borders is a non profit focusing on empowering young entrepreneurs in developing countries through culinary arts and sustainable farming..

Fortnight Wine Bar is a casual and experimental wine bar in downtown Providence focused on naturally and biodynamically produced wines, small-batch beers, seasonally-inspired food made from local ingredients. As a workers’ cooperative, they model a new way of organizing business and hope to support other cooperatives that share similar values.

Grow Earthly collects and processes food waste into high market-value compost by feeding it to a certain species of worms. This form of compost has no foul odor, is all-natural, eco-friendly and can help grow a wide variety of crops.

Herb & Forage is a new farm business which is starting the first commercial orchards of beach plum and elderberry in the state of Rhode Island.  These native plants will be processed into high quality food products that celebrate locally grown flavors while supporting responsible land stewardship.

Hocus Pocus Farm grows produce and flowers for a CSA while providing education, ecological stewardship, health and community-building.

Hope’s Harvest will mobilize volunteers to feed the hungry and prevent food waste by rescuing surplus fruits and vegetables from local farmers’ fields.

Jeow is a spicy Laotian pepper dip and topping. Through their products and cooking classes for the community, they aim to make Laotian cuisine, and its culture, a familiar standard in America’s food scene.

One World Cacao is a wellness and education platform selling single origin eco forested cacao from Guatemala.

OURgrain produces tasty and nutritious snacks from Brewers’ Spent Grain (BSG) which is typically sent to landfill or fed to livestock. The goal of OURgrain is to provide education on sustainability, and make savory and sweet treats that positively impact the environment.

PVD Dinner Share creates food that fulfills. Their convenient farm-to-table meal preparation service allows members to spend more time on the things they love, and less on preparing food throughout the week. Their commitment to the community extends beyond the kitchen with monthly projects benefiting local causes.

Rustic Roots Baking strives to create locally sourced, delicious desserts made in the tradition of their grandparents. They use quality local ingredients to create real, rustic baked goods.

Sanctuary Herbs of Providence brings to you an extraordinary line of herbs whose essence enhances health, comfort and peace. They source their teas and herbs in partnership with Rhode Island’s refugee and immigrant farmers, with the goal of expanding small, local farm viability.

Three Mouths Tea is a Providence-based company that sources and shares exceptional teas from small family farms in China, Taiwan, Japan, Korea, India and Nepal. Their mission is to cultivate knowledge, culture and community around tea here in Rhode Island while contributing to the preservation of traditional, ancestral tea production methods and the autonomy of the communities from which they emerge.

The purpose of the SEG Food Accelerator is to help create more successful, sustainable ‘do well do good’ food businesses in Rhode Island, leading to a more just and resilient local food system. The 2018 Food Accelerator is funded in part by the Henry P. Kendall Foundation and RI Department of Labor and Training’s Real Jobs RI initiative, and is also made possible by SEG’s network of 200+ volunteer coaches and advisors, many of whom are business and community leaders in Rhode Island. Upon graduation, participants will receive priority access to the SEG loan fund that provides competitive interest rate loans to high potential social enterprises.

The 2018 Food Accelerator culminates with a Demo Day on May 15th, 2018.

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