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Feisty Food Expo featuring the New England Hot Wing Competition logo

ExpiredVendor at Feisty Food Expo & New England Hot Wing Competition 2020

by David Dadekian March 30, 2020
written by David Dadekian
  • March 30, 2020
    11:10 pm
We're sorry, but all tickets sales have ended because the event is expired.

The Feisty Food Expo and Hot Wing Eating Competition are postponed due to the COVID-19 crisis. We will be in contact shortly about credit card refunds. Thank you and watch for a new date!

On Saturday, April 4th from 2 – 6 p.m. at the West Warwick Civic Center at 100 Factory St. in West Warwick, Eat Drink RI, JC’s Butcher Shop, Ocean State Pepper Co. and Pepper Junction present the Feisty Food Expo & New England Hot Wing Competition. Come sell your wares at the biggest local food, drink & artisan market in West Warwick!

The Feisty Food Expo is part of the New England Hot Wing Competition with a partnership with the NYC Hot Sauce Expo and beverage sponsors Narragansett Beer and Wright’s Dairy Farm & Bakery. You do not need to sell a hot sauce or spicy-related product to be a vendor—all are welcome. However, if you have something that brings some heat, please let us know. Details on the public competition can be found on the competitor registration page (coming soon).

Please review the Expo details and vendor requirements below before registering and sending credit card payment by clicking the ADD TO EVENT CART button above or below.

SETUP: The Expo is held in the open Thomas A. Lamb Memorial Field House. You are responsible for the entirety of your table or display. A pop-up canopy can be used, though since we are indoors it isn’t a requirement.

LICENSING: All vendors must carry all applicable tax and sales permits and appropriate licensing from the RI Department of Health (if selling consumables).

CERTIFICATION & FOOD SAFETY: Vendors must maintain all appropriate Town and State licenses for their type of goods or food products, provide copies of such to Eat Drink RI and have licenses in their booth at all times. Vendors that serve any food samples that are not prepackaged must comply with state laws and regulations related to food service. Requirements include wearing of plastic gloves and providing a waste receptacle if sampling food.

All product labeling shall be truthful and accurate and adhere to the requirements set forth by the State of Rhode of Island. Any claims, such as organic, pesticide-free, origin, gluten-free, free range, sugar-free, etc. must be substantiated. Any intentionally false claims shall be cause for immediate removal from the Expo.

PREPARED FOODS: Prepared foods must be licensed by the Rhode Island Department of Health. All sampling must follow safe food handling guidelines. For any vendors providing prepared food, we require a copy of your food safety documents at the Expo.

WEATHER POLICY: This is an indoor market so short of severe emergency weather conditions, there will be no cancellation. Cancellation of a market due to severe weather is decided solely by Eat Drink RI. Vendors shall be notified via email or phone prior to Expo set-up time. No refunds will be given.

INDEMNIFICATION: Vendor shall indemnify and hold harmless Eat Drink RI from and against any and all liability, claims, demands, damages, expenses, fees, fines, penalties, suits, proceedings, actions and costs of actions (including all attorney’s fees), of any kind or nature arising out of or in any way connected with this Agreement or Vendor’s use of the space(s), sale of goods or conduct of business by Vendor, its agents, servants, employees, customers, patrons or invitees or any act or omission of Vendor, its agents, servants, employees, customers, patrons or invitees. Vendor is responsible for all monies collected from the sale of Vendor’s goods. Eat Drink RI is in no way responsible for any lost or stolen monies or items. This Agreement shall be construed in accordance with the laws of Rhode Island without regard to conflict of law principles and venue for any action arising from this Agreement shall be in Kent County, Rhode Island. This Agreement may not be modified or amended except by a writing signed by the parties.

Vendor’s payment of $65 fee indicates that Vendor has read and understands the above Feisty Food Expo & New England Hot Wing Competition Policies and Procedures and that any violation of such may result in loss of Expo rental privileges. Vendor acknowledges that such Policies and Procedures may be amended from time to time and agrees to abide by the terms of any such amendments if Vendor continues to vend at the Feisty Food Expo & New England Hot Wing Competition.

We're sorry, but all tickets sales have ended because the event is expired.

March 30, 2020 0 comment
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chefs & restaurantsnews

Taste Trekkers Food & Travel Expo Interview with Founder Seth Resler — SPONSORED CONTENT

by David Dadekian September 23, 2014
written by David Dadekian
Narragansett Creamery at Taste Trekkers Tasting Pavilion - Photo by David Dadekian

Narragansett Creamery at Taste Trekkers Tasting Pavilion – Photo by David Dadekian

Seth Resler is the producer of the 2014 Taste Trekkers Food & Travel Expo, which returns to Providence on October 3rd through the 5th. We asked him a few questions . . .

1. What happens at the Taste Trekkers Food & Travel Expo?

The Taste Trekkers Expo is an opportunity for people to try foods from different places around the world. This year, that includes Bolivia, Canada, France, Greece, Italy, New Zealand, Peru, and Spain. But there are also foods from a lot of places here in the United States, including Maine, Miami, New York City, North Carolina, Vermont, and more.

But this is about more than just tasting the food. It’s also an opportunity to learn about the cuisines of different regions. You’ll hear chefs, farmers, brewers, artisan food producers, and others talk about what makes the dishes from their region unique. If you are the type of person who loves to talk about food, we are going to give you a lot to talk about.

2. Can you walk us through the schedule?

Sure. We kick it off with Industry Day at Johnson & Wales University on Friday, October 3rd. This day is for anyone in the food, travel, or tourism industries. We’ll start with a series of ten-minute talks on a range of different topics, including culinary travel writing, kitchen incubators, and how to run a food tour. Then Gail Ciapma, the Food Editor of The Providence Journal, will host a panel discussion on food tourism. Finally, we’ll head over to The Dorrance for a networking reception hosted by our friends at Deep Eddy Vodka, Foolproof Brewing, and Carolyn’s Sakonnet Vineyard.

Saturday is the main event at the Providence Biltmore. Anybody who loves food and loves to travel is welcome. We’ll start with a series of ten-minute talks about cuisines from different regions. Then we break into groups for three rounds of sessions. The sessions are longer, in-depth demonstrations and tastings of dishes from different regions. They cover everywhere from Cape Cod to New Zealand, and everything from wine to wood-fired ovens. Finally, everybody returns to the Grand Ballroom for the Hope & Main Tasting Pavilion. Here, people will get to taste food and drink from dozens of local restaurants and food producers, like Narragansett Creamery, Sons of Liberty, and DeWolf Tavern.

Saturday evening, the Culinary Arts Museum at Johnson & Wales University has extended its hours so Expo attendees can come check out the new “Food on the Move” exhibit.

3. There’s also a scavenger hunt on Sunday. Can you tell us about that?

On Sunday, October 5th, we are hosting the Eat & Run Scavenger Hunt throughout downcity Providence. Teams will compete for hundreds of dollars in prizes. It starts at noon at the Arcade Providence. Teams will get a list of clues to foodie locations around the city. They’ll need to walk to each destination and take a selfie in front of the place. The first team back to the Cable Car Cinema with the most selfies from the correct locations will win the prize.

Finally, we’ll wrap up the whole weekend with the New England premiere of the documentary, Farm-City, State, which explores the local food scene in Austin.

Los Andes at Taste Trekkers Tasting Pavilion - Photo by David Dadekian

Los Andes at Taste Trekkers Tasting Pavilion – Photo by David Dadekian

4. Why did you decide to host this event in Providence?

First and foremost, Providence has a great food scene. Between the heritage of Federal Hill, the excitement of a new crop of restauranteurs, and the excellence coming out of Johnson & Wales, you’ve got a very exciting food community. But there’s a lot more than that. As you know, a number of new breweries and distilleries have popped up in recent years, the Hope & Main kitchen incubator is opening in Warren, the Culinary Arts Museum just reorganized its collection and has re-opened, and I know you’re working on bringing a big market to the area. It just feels like Providence is really coming into its own as a culinary destination.

We’re also hosting the Expo in Providence because I have a lot of personal ties to the city. I live on the west coast now, but I graduated from Brown University. I used to DJ at Lupo’s, I was the Program Director at 95.5 WBRU, and I used to run a lot of restaurant and bartending events in this city. So Providence will always feel like a second home to me, and I love being able to bring this event back here.

5. Are there any speakers that you’re particularly excited to see?

That’s hard, because they’re all so good. And there are also several that I haven’t seen yet because they’re joining us for the first time. But there are a number that I have had the opportunity to interview for my Find Dining podcast, so I know they’re fantastic:

Chef Jose Duarte of Taranta in Boston is fascinating. This guy leads culinary expeditions through the jungles of Peru…for families with little kids! So he’ll have amazing stories to tell at the Expo.

I could listen to Marina Marchese talk about bees and honey for days. I always thought of honey as a one-flavor-fits-all condiment, like ketchup, but of course it isn’t. The local geography has a huge influence on the flavors of different honeys, and Marina is returning this year to lead a session on how to begin honey tasting.

Chef Cesin Curi of Los Andes in Providence is a rock star. The first time I ever had ceviche was in his restaurant, and I’ve been in love with it ever since.

Elle Armon-Jones wins the award for the longest commute — she’s coming all the way from New Zealand to lead one of our sessions. I think she’s going to teach us how to roast Hobbit.

And on Industry Day, there’s a doctoral student from Brown named Emily Contois who is going to talk about the marketing plan to bring Vegemite from Australia to America, which obviously failed miserably. I’m strangely excited to hear about that!

The Taste Trekkers Food & Travel Expo returns to the Providence October 3rd through the 5th. For more information, please visit http://tastetrekkers.com/expo/.

You can also watch the preview for this year’s Expo below.

September 23, 2014 0 comment
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Taste Trekkers Food & Travel Expo Interview with JWU Culinary Arts Museum’s Richard J. S. Gutman — SPONSORED CONTENT

by David Dadekian September 18, 2014
written by David Dadekian
Johnson & Wales University Culinary Arts Museum Director Richard J.S. Gutman

Johnson & Wales University Culinary Arts Museum Director Richard J.S. Gutman

Richard J. S. Gutman is the Director and Curator of the Culinary Arts Museum at Johnson & Wales University in Providence. He is also the country’s leading authority on diners, and has authored four books on the subject.

He will speak at the 2014 Taste Trekkers Food & Travel Expo on October 4th at the Providence Biltmore. We asked him a few questions…

1. The Culinary Arts Museum has been closed for over a year while you’ve reorganized your collection. What is involved in that process?

The museum has been in existence for 25 years, and it was started with an immense donation of artifacts that filled 16 tractor-trailers, comprising the majority of the life-long collection of Chef Louis Szathmary, proprietor of The Bakery restaurant in Chicago.

The collection was continually expanded over the years without the small staff being able to inventory the holdings. Thus, Johnson & Wales University decided that the museum should close for 15 months to conduct an inventory of the thousands of boxes in storage. Four temporary inventory specialists were brought on board to work with the museum staff and student workers to produce skeleton records and properly rehouse the collection and begin to put the records online.

2. The museum is now re-opening. Tell us about some of the new exhibits we can go see.

A new exhibit titled “Sweet Success” is on display. It includes a partial installation of the former Agora Ice Cream Parlor, an 1896 New York landmark; artifacts and images from the Salois Sanitary Dairy, a 20th century family business that operated in Pawtucket; and the story of Sweenor’s Chocolates, a Rhode Island company that has been run by the Sweenor family for four generations. Other ice cream, soda fountain, and candy-related artifacts discovered during our inventory project are included in this exhibition.

Our chefs gallery has also been reinstalled with new graphics and displays, featuring jackets from some of the Distinguished Visiting Chefs that have been honored at the College of Culinary Arts and come to work with the students over the years. These include Martin Yan, Emeril Lagasse, Thomas Keller, Lorena Garcia and more.

3. Of all the items you discovered during the reorganization, which is your favorite?

I’m pretty fond of the 44 different waffle irons. It would be hard to pick my favorite, but I lean towards the Art Deco styling of the 1930s. These will be used by students during the Winter trimester in the Design and Engineering School for an industrial design project that investigates the evolution of a kitchen tool . . . from cast iron to today’s latest Cuisinart model.

4. What will you be speaking about at the 2014 Food & Travel Expo?

I will be talking about what we do at the Culinary Arts Museum, how we learn from the past to invent the future.

5. The museum is has extended its hours on Saturday, October 4th, so that Expo attendee can check it out. What can people expect there?

The museum will have extended hours on Saturday to accommodate Taste Trekkers who will presumably be occupied until 4 pm. We will stay open until 7 pm. Regular admission fees will apply. We have 25,000 square feet of gallery space, but one show in particular should be of special interest to people who travel for food. Our exhibition, “Food on the Move,” was inspired by Chef Louis Szathmary’s collection of over 600 travel menus, from steam ships, railroads, airlines and roadside restaurants. This 150-year look into the culinary world of the traveler provides a fascinating comparison with today’s offerings for the global traveler.

For more information on the Taste Trekkers Food & Travel Expo on October 3-5, 2014, please visit http://tastetrekkers.com/expo.

You can also view scenes from the 2013 Taste Trekkers Food & Travel Expo below.

September 18, 2014 0 comment
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Taste Trekkers Food & Travel Expo Interview with Chicago Food Planet Tours’ Shane Kost — SPONSORED CONTENT

by David Dadekian September 11, 2014
written by David Dadekian
Shane Kost

Shane Kost

Shane Kost is the founder of Chicago Food Planet Tours. After establishing his own successful food tour business, he then founded Food Tour Pros to teach other entrepreneurs how to start their own food tour business. Shane will be speaking at Industry Day at the 2014 Food & Travel Expo on October 3rd. We asked him a few questions . . .

1. Tell us how you first got into food tourism.

I started Chicago Food Planet Food Tours in 2006– a mix of history, architecture, culture and, of course, tasting Chicago’s finest and most famous foods.

2. You then decided to share your knowledge by launching Food Tour Pros. Tell us about that company.

A lot of like-minded individuals contacted me prior to Food Tour Pros in search of answers to how best start their Food Tour Business. Most of them failed, or at least provided low value, low quality tours. We saw an opportunity to help industrious people make a successful living by providing them the tools they needed to succeed– so we started Food Tour Pros to fill in these gaps in 2009.

3. How have you seen food tourism change after doing this for nearly a decade?

The biggest change is how many people these days proactively look for food-related activities and tours when they travel, or even if they’re “staycationing”. Ten years ago I had to tell more than 90% of the people I met what a “Food Tour” was; now it’s down to about 25%.

4. What is your first advice to someone who is thinking about starting their own food tour?

They need to have a fun-loving, outgoing personality who truly enjoy people, food and tourism. These qualities tend to lead to superior, high-quality Food Tour Businesses.

5. What is your advice to foodies looking for a great tour experience?

Foremost, they should focus on supporting Food Tours in general as they are directly and indirectly supporting the local community and economy. After that, deciding on which tour experience meets their interests is crucial- don’t focus solely on how much food you’re hoping to receive, but on the quality as well. With so many high quality Food Tours now available, it’s hard to have a bad time.

For more information on the Taste Trekkers Food & Travel Expo on October 3-5, 2014, please visit http://tastetrekkers.com/expo.

You can also view scenes from the 2013 Taste Trekkers Food & Travel Expo below.

September 11, 2014 0 comment
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