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Gemma Crystal Vodka
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News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody Alliance Launches / Castle Hill Inn New Private Adirondack Experience

by David Dadekian
written by David Dadekian

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

The Industrious Spirit Company Celebrates the Summer Solstice with the release of their latest creation, Gemma Crystal Vodka, a low-ABV spirit distilled through local quartz!

Gemma Crystal Vodka

Today, The Industrious Spirit Company (ISCO) announced that in honor of the Summer Solstice on June 21 they will release their newest spirit, Gemma Crystal Vodka. Gemma joins ISCO’s existing family of hand-crafted, innovative products including Structural Vodka, Ornamental Gin, Patina Barrel Aged Gin and Ostreida (the World’s first Oyster Vodka), as well as their Blue Velvet Blue Corn Bourbon (the first of many aged products to come). 

“We are so excited to have the opportunity to release Gemma” said Dan Neff, Distiller at ISCO. “All of our products are inspired by a unique sense of place and a desire to create something special, category-defining and unique.” Distiller Eric Olson added “This particular spirit really does have its own aura about it. We set out to create a lower-ABV vodka that was rooted in the geological aspects of our specific terroir, so the idea of making a superiorly smooth, easy-drinking spirit using local, New-England-mined quartz just made perfect sense.”

Gemma Crystal Vodka begins as a rich, organic handmade spirit, which is further refined by distilling it with full-moon charged, locally-sourced quartz crystals. This silicon-dioxide-rich stone is known for its ability to absorb, store, and regulate the release of energy—bringing balance to the spirit’s light, smooth character. ISCO scoured Rhode Island for the most perfect, locally-mined quartz. Using the quartz like a botanical element, ISCO developed a special distilling process to increase the purity of the alcohol in the still and finally proofed Gemma down to the Atomic Weight of Quartz, 60.0183—which also happens to be a delightfully nice proof for a lower alcohol vodka!

The new “Rhody Feeding Rhody Alliance” is empowering food producers and food access providers to take care of local needs first

All concerned Rhode Islanders invited!

Rhody Feeding Rhody Alliance

A new USDA-funded project that improves food security and supports the local food economy is calling for Alliance Members. The Rhody Feeding Rhody Alliance, led in partnership by the Commercial Fisheries Center of RI, Eating with the Ecosystem, Farm Fresh RI,  Southside Community Land Trust, and the Rhode Island Food Policy Council, is working to build sustainable market channels between local farmers, fishers and food manufacturers and Rhode Island’s emergency food providers in order to make sure all residents of the Ocean State have access to fresh, local, culturally-relevant food. 

The goal of the Rhody Feeding Rhody Alliance (RFRA) is to create a larger, more reliable wholesale market for local producers and harvesters while also increasing access to fresh, healthy, culturally-relevant food for local food insecure families.  Membership to the Alliance is open to farmers, fishers, food manufacturers, and emergency food access providers. All concerned citizens are invited to sign up to stay informed. Farmer and fisher members will be connected with opportunities to SELL their food. Food access providers will be connected with opportunities to BUY local food. All members will be invited to attend quarterly meetings to hear updates and stories from the people and organizations doing this work in the field.  

The RFRA is launching with funding through a three year grant from USDA Agricultural Marketing Service’s Local Food Promotion Program. The core (funded) partners are Farm Fresh RI, Commercial Fisheries of RI, and Southside Community Land Trust. The initial pilot through which we developed the program and partnerships was funded through an LFPP planning grant: https://www.ams.usda.gov/services/grants/lfpp. This grant was strongly supported by all members of the state’s Federal Congressional delegation. Additional funding has been provided by Rhode Island Foundation, Angell Foundation, Henry P. Kendall Foundation, and Island Foundation. The Council will measure and evaluate the project’s impacts, and use the findings to improve program operations and advocate for sustainable funding. 

To learn more about Rhody Feeding Rhody and to join the Alliance, visit www.rhodyfeedingrhody.org.

SUPPORTING PARTNER QUOTES

Rhody Feeding Rhody Alliance

“Since the onset of the pandemic, Rhode Island farmers and fishers have become more invested than ever in ensuring food security for their food insecure neighbors.” According to Nessa Richman, Network Director of the RI Food Policy Council, “We’re excited to see the Rhody Feeding Rhody Alliance grow this market, increasing the viability of our farm and seafood businesses while putting fresh, healthy local food on tables across the state.” Richman noted “We need all interested farmers, fishers and seafood processors, local food manufacturers, and emergency food providers to join, so the Alliance can start off strong and achieve sustainability.”

“DEM is thrilled to support the Rhody Feeding Rhody Alliance (RFRA) and see how the work of its partners and members will bolster Rhode Island’s food security and supply chain resiliency,” said DEM Director Terry Gray. “Local farmers and fishers drive the Rhode Island food system, and the RFRA will expand their ability to provide local and fresh food to our communities. Food security is impacted by events in our backyard and around the world – building connections across the emergency food system is at the heart of DEM’s efforts to support a more locally based and resilient food system”

Eva Agudelo, Hope’s Harvest Program Director at Farm Fresh RI says, “Farm Fresh is glad to partner with organizations across the state to bring more market opportunities to local food producers and increase access to healthy food for all Rhode Islanders. Connecting and coordinating our efforts will make these new relationships stronger, more efficient, and better able to meet the needs of our communities.”

Fred Mattera, president of the Commercial Fisheries Research Foundation, adds “For decades, fishermen have supported the South County Community by having Seafood Dinners and special events to support students, the elderly, and families that have lost family members at sea. When I approached fishermen with the idea of feeding families in need, there was no hesitation.” As the program has proceeded, more fishermen have stepped up with wanting to provide their seafood bounty to feed more of the RI Community.  Local Seafood – Feeding our Local Communities! This is the essence of Rhody Feeding Rhody Alliance, providing and expanding the opportunity of Seafood throughout the RI Community.” 

“Our local waters produce a huge diversity and abundance of delicious, healthy, local seafood that all who live here should be able to enjoy. Seafood is such an important part of our food culture for so many of us living in Rhode Island. At Eating with the Ecosystem we are excited to be a part of a program that is helping to provide access to local seafood for those who may not have had it and connect more people with our incredible fishing communities, ecosystems, and seafood!” Kate Masury, Executive Director of Eating with the Ecosystem. 

According to Margaret DeVos, Executive Director at Southside Community Land Trust, “when people have control over the assets of the food system they make sure that others in their communities get fresh, healthy and affordable food. This happens day after day at SCLT gardens and farms and it will happen even more often through the work of the Rhody Feeding Rhody Alliance.”

New Private Adirondack Experience Launches on The Lawn at Castle Hill Inn

Private gathering spaces on Castle Hill Inn’s front lawn with Adirondack furniture & cocktail service for up to 12 guests now available; New dining menu now offered at The Lawn restaurant

This summer, for the first time, Castle Hill Inn, the iconic Relais & Châteaux property on Newport’s Ocean Drive, is offering a new “Private Adirondack Experience” on The Lawn at Castle Hill. Now available for reservations, this new experience is being offered in addition to the traditional first-come, first-served Adirondack chairs available to guests and the public to enjoy. 

Designed for groups of up to 12 people, the experience offers guests the opportunity to reserve a private gathering space on Castle Hill Inn’s storied front lawn, complete with Adirondack furniture and cocktail service.  The private spaces can be booked for parties of up to 12 guests for 2.5 hours.

The Private Adirondack Experience is being offered daily during the summer months, with three seatings per day at 12pm, 3pm and 6pm. Advance reservations are required, and can be made online through the Events at Castle Hill Inn OpenTable page. Guests who book the experience have the choice to pre-order food and beverage selections from the “add-on” menu when making their reservation, which is highly recommended. Champagnes and wines by the bottle, local beers, lobster rolls, caviar service and other snacks are all offered as part of the Private Adirondack Experience. 

“The Lawn at Castle Hill Inn is synonymous with summer here in Newport, and we know that our guests and visitors to Newport love to visit us to celebrate special occasions as well as gather with friends and family to enjoy cocktails and views of the sailboats racing by,” said Lou Rossi, Director of Food & Beverage at Castle Hill Inn. “We’ve heard from guests that they would love to be able to make advance reservations for space on our lawn for these types of gatherings, and we hope this helps them plan ahead, while also providing an unforgettable special experience in our beautiful oceanfront setting.”

The cover charge is $25 per person, 7 days a week, plus sales tax and 20% gratuity. The cost of pre-selected food and beverages, along with sales tax and gratuity are additional and collected at the time of booking. Reservations for The Private Adirondack Experience are all outdoors; reservations cancelled due to inclement weather will receive a full refund.

In addition to the new Private Adirondack Experience, Castle Hill Inn has also launched an updated dining menu for The Lawn restaurant. While mainstays including Castle Hill Inn’s fan-favorite lobster roll and “Cornbread’s” clam chowder remain, new menu options include Grilled Twin Lobster Tails with Maine grains polenta and mushrooms, a Dry Aged Strip Steak served with potato gratin and creamed Swiss chard, along with a Whole Roasted Branzino with capers, olives, potatoes and a rock shrimp butter sauce. To see the new dining menu, or to make a reservation for The Lawn restaurant, please visit https://www.castlehillinn.com/dine/the-lawn/.

For more information on Castle Hill Inn, visit www.castlehillinn.com.

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Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
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News Bites: Oberlin’s Chef Sukle Opening New Spot and Announces Move / Rhody Feeding Rhody Awarded USDA Grant / Rory’s Market Launces Fresh Produce Program

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.

Chef/Owner Benjamin Sukle Announces New Restaurant, Gift Horse, to Open this Spring; Additionally, Oberlin will move to new location, directly across the street this Summer

Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI

Chef/Owner Benjamin Sukle of Oberlin (which opened in 2016) in Providence, Rhode Island, will be opening a new restaurant this Spring 2023, Gift Horse (address: 272 Westminster Street). The tongue and cheek saying which the restaurant borrows its name should offer a preview to the eccentric, playful tone the team hopes to achieve. With a strong focus on local shellfish, seafood, and catches from New England waters via raw bar dining in a style distinctive of Chef Sukle’s approach to seasonality, as well as the cultivated relationships he has with farmers and fishermen alike. One unique distinction is the oysters featured on the menu will predominantly be harvested from different bays around the state or within very close proximity.*  The beverage program will feature an expanded wine list, and highlight low ABV cocktails as well–think creative takes on Spritzes inspired by the Mediterranean coast. *More info on oyster programming available. 

Additionally, Oberlin which is currently located at 186 Union Street in downtown Providence will move directly across the street to a new location this Summer to 266 Westminster Street. The team plans to close the restaurant for a brief time to anticipate and prepare for the new location’s opening. Benjamin and team will expand hours of operation to add lunch and brunch service. The change of location promises to continue to offer the same experience diners have come to expect in the past six years, along with many added amenities including a new wood-burning oven–which will serve as the heart of the restaurant influencing respective seafood and vegetables dishes alike–a larger wine cellar and bar program, and overall more expansive footprint with additional seating, along with options for private dining and catering. The new location–being adjacent to Grant’s Block Park–allows for an expansive outdoor patio and bar, which will be weather proofed with a retractable roof and heaters to extend seasonal dining. Longtime general manager, Bethany Caliaro, will join as a partner in the restaurants as well.

“Rhody Feeding Rhody Alliance” Gets The Greenlight From USDA

Rhode Island Food Policy Council awarded $498K grant to fortify RI’s emergency food network while supporting local farms and fisheries

Movement Ground Farm in Tiverton, Rhode Island, photo courtesy of RI Food Policy Council

The Rhode Island Food Policy Council has been awarded a $498K grant from the U.S. Department of Agriculture (USDA) Local Food Promotion Program (LFPP) to launch the “Serving the Food Insecure Market: Connecting Rhode Island Farmers and Fishermen with Our Emergency Feeding Network” project. Implementation partners include Farm Fresh RI, Southside Community Land Trust, and the Commercial Fisheries Center of RI The Rhody Feeding Rhody Alliance will work with emergency food providers to build sustainable market channels between local farmers and fishers and Rhode Island residents in need of  fresh, local, culturally-appropriate food.

This project was strongly supported by Rhode Island’s Congressional Delegation. A joint letter of support was signed by U.S. Senators Jack Reed and Sheldon Whitehouse and Rep. Jim Langevin and Rep. David Cicilline.

“This federal funding will help feed the hungry and expand opportunities for local food producers and businesses.  Rhode Island has amazing food and this collaborative effort will help the Rhode Island Food Policy Council and their partners find new ways to improve marketing, transportation, and distribution of local food and strengthen supply chains for food businesses,” said Senator Reed.

“I’m pleased to have helped secure the funding to stand up the Rhody Feeding Rhody Alliance, an innovative partnership that will connect fresh food from local farmers and fishermen to Rhode Islanders facing food insecurity,” said Whitehouse.  “This initiative will strengthen our food supply chain, boost the market for local agriculture and seafood businesses, and provide healthy food to our neighbors in need.”

“All Rhode Islanders deserve access to safe and nutritious food, which is why I’m so happy to deliver these crucial federal dollars to launch the ‘Rhody Feeding Rhody’ Alliance,” said Rep. Jim Langevin. “This new partnership will establish a critical connection between Rhode Island’s underserved communities and our best-in-class farmers and fishers, so that families experiencing food insecurity can enjoy the fresh produce and seafood produced right here at home.”

“Congratulations to the Rhode Island Food Policy Council and all of the tremendous local organizations who will be partnering for the Rhody Feeding Rhody Alliance,” said Congressman Cicilline. “I was thrilled to advocate to USDA for this innovative project. This effort will build a more resilient food system that not only addresses food insecurity but also supports our local producers and growers. It’s a win for our farmers and fishers and helps our vulnerable neighbors.”

Eva Agudelo, Farm Fresh RI’s Hope’s Harvest Executive Director, notes “This funding strengthens the work Farm Fresh RI does to bring millions of servings of locally grown and caught products into the emergency food market. “USDA programs like LFPP help us put our trucks, coolers, and dedicated staff in service to meeting the needs of Rhode Island farmers and our neighbors who struggle with food insecurity.”

“Add up the costs of healthy food, housing, child care, utilities – everything families need to succeed.  It’s all too expensive relative to income levels. Until this problem is fixed, SCLT will work through this program with USDA and our local partners to help hundreds of families in need serve up fresh produce grown right here by 40 small scale, sustainable urban and rural farmers.” says Margaret DeVos, Executive Director, Southside Community Land Trust

“This project will help to build on unique initiatives to connect local products to the emergency food system during a time of increasing need.” says Fred Mattera, Executive Director of Commercial Fisheries Center of RI, “For the Commercial Fisheries Center, this funding allows us to greatly expand and streamline access to nutritious local seafood among communities in need while helping to support our vibrant fishing industry.”

“Local seafood is an abundant resource in Rhode Island, an important part of a healthy diet, and is also a fundamental part of our culinary traditions for so many people in our community and yet still many people don’t have access to it.” says Kate Masury, Executive Director of Eating with the Ecosystem, “This funding will help Eating with the Ecosystem and the Commercial Fisheries Center of Rhode Island support seafood businesses in providing local seafood to the emergency food system and sharing this delicious and healthy resource with people in need.”

“Access to safe and healthy food is a key determinant of health at the individual level and the community level. This grant will be critical to the Rhode Island Food Policy Council’s work to ensure this access for Rhode Islanders in every ZIP code throughout the state,” said Utpala Bandy, MD, MPH, Interim Director of the Rhode Island Department of Health. “We thank the U.S. Food and Drug Administration’s Local Food Promotion Program for their partnership, and we look forward to the vital collaborations with our community partners that these funds will support for years to come.”

“Both Rhode Island’s emergency feeding network and local food producers experienced massive disruptions and challenges during the COVID-19 pandemic. The Rhody Feeding Rhody initiative will deepen supply chain connections between these stakeholders, helping to build the kind of resilient and regional food system we envision in our state food plan “Relish Rhody” says Juli Stelmaszyk, RI State Director of Food Strategy

RIFPC’s project builds on a successful planning grant awarded by USDA in 2020 which piloted connections between 25 RI farmers and fishers. Now, 80 RI farmers and fishers (at least 9 of whom are from historically underserved communities, 

The new, 3-year grant will enable RIFPC and partners to build information exchanges, infrastructure, and ordering systems that will benefit these local businesses and RI emergency food providers alike. Mutually-agreed upon product, price and delivery specifications will build greater confidence and offer lower risk to food producers and harvesters. 

The Rhody Feeding Rhody Alliance will identify pathways to financial viability, enhancing and growing the wholesale market for 50+ locally-grown agricultural products as well as growing wholesale markets for 30+ locally-harvested, wild-caught seafood in the emergency food system. The Council will measure and evaluate project impacts, using findings to continually improve program operations and advocate for sustainable funding. As a result, the local emergency feeding system will become a larger, more reliable wholesale market for local producers and harvesters while also becoming more resilient to supply chain shocks from public health emergencies and climate-related disasters.

To learn more about the Rhody Feeding Rhody Alliance, email info@rifoodcouncil.org.

Rory’s Market And Kitchen Launches Pound For Pound Fresh Produce Program November 2022 In Downtown Providence

Rory’s Customer Shopping for Organic Produce, photo courtesy of Rory’s

Rory’s Market + Kitchen and UNFI Produce & Fresh Co. have partnered to expand the Pound for Pound program originally initiated in 2019 at the company’s Cape Cod stores to include Rory’s new location in downtown Providence. 

Throughout the month of November, select produce will be on sale at all Rory’s Market + Kitchen locations. For every pound of eligible produce purchased by Rory’s customers, Rory’s will donate a pound to the community’s local food bank. 

At the company’s Dennis Port and Mashpee locations, the weight of purchased produce will be donated to the Family Pantry of Cape Cod. Purchases made at Rory’s in downtown Providence will contribute to poundage donated to the Rhode Island Community Food Bank. No monetary donations are required to participate; customers simply purchase at Rory’s and know they will be supporting members of their local community in need.

“Food insecurity affects every community, and fresh produce is often an area that food banks are lacking in donation or supply,” says Rory Eames, owner and namesake of Rory’s. “We are committed to using our purchasing power to help increase access to fresh, quality produce to our local communities.”

At the conclusion of the program, Rory’s will purchase the fresh produce in highest demand by the food banks which will then be delivered to drop locations at the Rhode Island Community Food Bank and the Family Pantry of Cape Cod. 

“The Food Bank is so appreciative of the generosity of Rory’s Market and its customers,” shared Lisa Roth Blackman, the Rhode Island Community Food Bank’s Chief Philanthropy Officer. “The need for food assistance in Rhode Island has increased dramatically. Our member agencies are serving 63,000 people per month – an increase of 20% from last year. This donation from Rory’s will help us meet the demand for healthy, fresh produce – an important part of our distribution.

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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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chefs & restaurantsnews

News Bites: Eating with the Ecosystem Scales & Tales Dinner Series / Evelyn’s Drive-In 30th Anniversary Season / PVD Food Truck Events / RI Community Food Bank Letter Carriers Drive Results

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.

Eating with the Ecosystem presents Scales & Tales, a Seasonal Fundraising Dinner Series

Eating with the Ecosystem Scales & Tales 2017 Dinner Series

Eating with the Ecosystem is partnering with Eat Drink RI to present a series of educational dinners at local restaurants to promote their mission of creating a place based approach to sustaining New England’s wild seafood. These upscale, seasonal dinners will be fundraisers for their Scales & Tales Mobile Food Boat program.

The Scales & Tales Mobile Food Boat is a skiff (a shallow, flat-bottomed open boat) that the team is converting into a mobile education platform, complete with a cooking demo station. Eating with the Ecosystem plans to run free, educational events at farmer’s markets and other public locations showcasing the Food Boat. The goal of these programs is to educate consumers about our local seafood, fisheries, and ecosystems.

The “Scales” part of the dinner series relates to the meal, where guests will enjoy a multi-course experience, paired with wine, beer, or cocktails. The menu will consist of seasonal and abundant local seafood produced by our marine ecosystems. The “Tales” portion of the evening is an education component, with fishermen and scientists sharing stories and digging deeper into Eating with the Ecosystem’s mission in relation to the marine species being served.

Each dinner is $90 per guest, all inclusive, and begins at 6pm with a welcome cocktail reception, followed by a multi-course seated dinner with drinks. To purchase tickets, please visit www.eatdrinkri.com/scalesandtales.

The 2017 Scales & Tales Dinner Series

Monday, June 12th | Statesman Tavern, Bristol | Chef Chris Kleyla
Tuesday, August 29th | Nicks on Broadway, Providence | Chef Derek Wagner
Monday, October 23rd | Easy Entertaining, Providence | Chef Ashley Vanasse

PVD Food Truck Events Announces Spring/Summer 2017 Schedule

Food events throughout Rhode Island seek to bring together community with seasonal food-centric celebrations

PVD Food Truck EventsComing on the heels of a wildly successful 2016 season, PVD Food Truck events has released its 2017 calendar of food events and invites the community to “Come Roll With Us.”  [FoodTrucksIn.com is the national food truck search engine based in Rhode Island.  PVD Food Truck events is its local event planning division.]  Together these brands continue to develop local events throughout the state.  They kick off a robust season of more and new community food events with the first event taking place on April 21st from to 5pm to 8pm with a spring break food truck pop-up event at the Roger Williams Park Carousel Village in Providence.

The month of May brings the return of popular events.  On the first Thursday of every month, food trucks will roll in to various Warwick locations. Warwick food truck night begins on May 4th from 5pm to 8pm at Norwood Library, 328 Pawtuxet Ave.  On May 18th and the third Thursday of every month, food trucks return to Warwick City Hall from 5pm to 8pm.  As Warwick events sometimes alternate locations throughout the city please refer to the website for the most up to date location information.

PVD Food Truck events looks forward to the May 5th return of their signature event- Food Truck Fridays at Roger Williams Park Carousel Village, Providence.  This weekly occurrence has become uber popular for families and foodies alike.  Food Truck Fridays are hosted by Roger Williams Park Zoo & Carousel Village.  Presented by A.B. Munroe Dairy and Ocean Spray, and sponsored by Power Home Remodeling.

A new stop on the map for PVD Food Truck events includes Woonsocket City Hall’s Market Square Food Truck night’s taking place on May 12 from 5pm to 8pm and then the 1st Friday of the month.

Providence City Hall is the next stop on PVD Food Truck events series with a May 25th return to City Hall.  Food will be served up from 4:30 on and take place every 4th Thursday of the month.

Food Truck Sunday Funday also continue weekly from Noon to 3:00pm at the Hot Club in Providence.

“We are excited to work with Rhode Island’s best local food truck purveyors and will also introduce you to some new and exciting mobile food trucks and cuisines for the 2017 season,” said Eric Weiner, President of FoodTrucksIn.com.  “We have put together a robust calendar of food events that intends to draw individuals together for a shared experience of food, conversation and community.”

A number of food trucks with varying cuisines will be present at each event.  Selections may include barbecue, Asian, taco, grilled cheese and French fry, dessert trucks, gourmet, vegetarian, coffee themed trucks and more.  Select events will also include live entertainment and sale of beer and wine for guests age 21 and over.

Additional food truck events are being planned for later in the summer at Central Falls monthly salsa nights and Cranston’s Mulligan’s Island Full Moon Saturday night events.  A schedule of those events will be released later in the season

PVD Food Truck Events were created in an effort to use food trucks to bring the community together.  Since its inception in spring of 2015, these gatherings have become a weekly occurrence, attracting visitors of all ages to these mobile food events taking place across the state.  There are more than 75 independent food truck vendors serving the Rhode Island community.

Food trucks are also available to serve new locations and assist companies with catering and special events needs.  Visit FoodTrucksIn.com/food-truck-events for more information and to view the most up-to-date listing of events and real-time food truck locations.  Sponsors of the 2017 PVD Food Truck season include Ocean Spray, Motif Magazine, Metro PCS, Munroe Dairy and Moo.com.

Evelyn’s Drive-In Opens for 30th Anniversary Season

Evelyn’s Drive-In owners Jane and Dom Bitto are celebrating their 30th anniversary of owning Tiverton’s iconic roadside seafood stop in 2017, including special pricing on classic shore dining and a big birthday bash in June. Come join the party — Evelyn’s opens for the season today, April 17.

When Jane and Dom first visited Evelyn’s in 1987, Ronald Reagan was president, The Simpsons had just debuted, and the gas that the young couple put in their car for a trip out to the Cape was just 89 cents a gallon. “We took a wrong turn and stopped for lunch, and heard the owner say the restaurant was for sale,” Jane remembers. That happy accident soon led to the young, ambitious couple purchasing Evelyn’s from its namesake founder, who gave the Bittos her recipes and helped them take over the operation of the restaurant in July, 1987.

A lot has changed over the years, and not just gas prices. The Bittos has three children while juggling shifts; all three would eventually work alongside the hundreds of employees who have joined the Evelyn’s family over the years. “We love our staff and they love us back,” says Jane.

Not even a devastating fire in July of 2005 could slow the Bittos down: Evelyn’s came back strong the following year with a newly expanded dining room, thanks in part to local friends and fans who helped raise money for the renovations. That generosity reflected the restaurant’s strong roots in the local community, which includes the Bittos’ founding and sponsorship of the annual Singing Out Against Hunger concerts at Evelyn’s.

Over the years, Evelyn’s has grown from its roots as a simple seafood shack to a full-service restaurant offering a mix of classics like fried clams and fish & chips to serving seven different salads, their famous lobster chow mien (a mashup of two New England favorites lauded by celebrity chef Guy Fieri on Diners, Drive-Ins, and Dives), and a menu of creative cocktails. In addition to an indoor dining room and picnic-table pavilion for takeout, Evelyn’s also added a waterfront patio right next to the restaurant’s dock, a popular stop for boaters cruising Mount Hope Bay and the East Passage of Narragansett Bay.

For the 2017 season, Evelyn’s is celebrating 30 years with a variety of weekly specials all summer, including $10.99 fish and chips on Mondays, $5 chowder and clam cakes Monday to Thursday, and $30 dinners for two on Wednesdays. The 30th anniversary dinner special includes clam cakes, a glass of beer or wine, and favorites like fish & chips, crab cakes, clam strips, grilled chicken, Mediterranean calamari salad, and beef, shrimp, or chicken chow mien.

The 2017 Singing Out Against Hunger Concerts will be held on three Fridays this summer: July 14, Aug. 11, and Sept. 8. All shows start at 5 p.m.; admission is free. Performers TBA.

Finally, Evelyn’s will throw an invitation-only Anniversary Bash on June 20, 2017 (rain date: June 27). Mark your calendar — more details to come!

25th Annual Letter Carriers Food Drive Collects More Than 60,000 Pounds

Donations of non-perishable food items benefit neighbors in need throughout Rhode Island.

Thanks to many generous Rhode Islanders – and their letter carriers – the Rhode Island Community Food Bank received more than 60,000 pounds of food through the Stamp Out Hunger Food Drive on Saturday, May 13. To put that number in perspective, 60,000 pounds of food provides an estimated 150,000 meals for children and families affected by food insecurity.

For the 25th year, members of National Association of Letter Carrier collected bags of healthy, non-perishable food items left at mailboxes by postal customers. In addition to the 60,000 pounds delivered to the Food Bank, many local pantries received thousands of pounds of food directly from nearby post offices increasing the total amount of food collected.

“We are so thankful to the letter carriers and postal customers who teamed up to collect tens of thousands of pounds of food for Rhode Islanders in need of food assistance – all in one day!” said Andrew Schiff, Chief Executive Officer of the Food Bank. “This food drive is critical to our ability to feed children and families through the spring and into the summer.”

Food donations are always welcomed at the Food Bank and local food pantries. Most-needed items include canned soups and vegetables, peanut butter, whole wheat pasta, brown rice, canned beans, tuna, and healthy cereals. As always, the food collected will be sorted by volunteers who check for use-by dates and damaged packaging.

This year marks the 25th anniversary of the event, a national effort to fight hunger. Across the country, partners supporting Stamp Out Hunger include the National Association of Letter Carriers (NALC), United States Postal Service (USPS), National Rural Letter Carriers’ Association (NRLCA), AFL-CIO, AARP Foundation, UFCW, United Way, Valassis, and Valpak.

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