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The Industrious Spirits Company's Blue Velvet Bourbon
chefs & restaurantsfarmsnewswine & drinks

News Bites: ISCO Releases Blue Velvet Straight Bourbon / Hope’s Harvest Recovers One Millionth Pound of Food / Suya Joint Coming to Providence

by David Dadekian November 14, 2023
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 Announces Upcoming Iteration of Hit Blue Velvet is Officially a Straight Bourbon

The Industrious Spirits Company's Blue Velvet Bourbon

Today, The Industrious Spirit Company (ISCO) announced that their smash hit 100% Blue Corn Blue Velvet Bourbon, has been aged for more than two years, giving it the designation of a “straight” bourbon. It joins their mainstay spirit line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin, Patina Bourbon Barrel Aged Gin and Gemma Crystal Vodka. Because ISCO makes its spirits from scratch, creating Bourbon takes time. Blue Velvet is just the start of a number of bourbons that are beginning to come online after nearly four years in business. 

“Blue Velvet has been such a special project for us over the years and now it has earned the distinction of being aged long enough to officially be called a ‘straight’ bourbon” said Dan Neff and Eric Olson, Head Distillers at ISCO. “From a distillery that cares deeply about spirits’ and the relationship to agriculture, we follow the flavor directly from the field to the barrel. By using corn that has been grown for nutrition and deliciousness as opposed to yield, we give ourselves a leg up on spectacular flavor. Intentionally youthful, this straight bourbon still drinks “wise beyond its years”. 

Blue Velvet boasts aromas of toasted brown sugar that give way to warm baking spices with subtle notes of chocolate and pepper, followed by a rich, robust caramel and roasted blue corn chip finish. Bottled at 90 proof or 45% alcohol by volume, the spirit will retail for $54.99 at select bars, restaurants, and liquor stores in Rhode Island this fall. It is best sipped neat, over rocks or in a Manhattan. 

A launch party will be held at ISCO on November 9th starting at 5pm. The first 20 attendees to arrive to the party will receive a special gift – blue velvet clip on bow ties, to help with the festive and fancy vibes! In addition to pours and cocktails, the evening will feature delicious bites prepared by No Rules, No Worries Experience, a food project that harnesses global flavors from local purveyors by Chef Mark Lawless and ISCO’s very own Tasting Room Manager Makayla Habershaw!

Blue Velvet is a unique marriage of cultures and places. The blue corns in the mash bill are sourced from the Midwest and Mexico, marrying an organic strain of indigo with a single origin and non-GMO landrace blue variety sourced from independent farming communities. After being cooked and fermented (fun fact: blue corn turns PINK when you ferment it due to a pH change that affects the anthrocyanins, the naturally occurring dyes with antioxidant properties that give blue corn its color!), the bourbon is carefully distilled in small batches before it rests in charred new oak barrels for at least two years—ISCO’s goal is to ensure the corns’ flavors remain the stars of the show.


One Million Pounds Saved from Local Farms to Feed Hungry Rhode Islanders

Hope's Harvest Volunteer Gleaning Leeks
Hope’s Harvest Volunteer Gleaning Leeks

Providence-based nonprofit local food hub, Farm Fresh RI is excited to announce that its Hope’s Harvest program has just recovered its one-millionth pound of food from local farms to feed Rhode Islanders struggling with food insecurity. Hope’s Harvest mobilizes volunteers to harvest surplus fruits and vegetables from local farms, contracts with the growers, and pays them a fair price for this otherwise wasted produce. The program then distributes the fresh food to hunger relief agencies across the state. Nearly half of the million pounds recovered came from a process called “gleaning,” when surplus produce is gathered from local farms and orchards for feeding community members in need. The rest of the million pounds for hunger relief was recovered through surplus purchasing and contracting with local growers. 

“Gleaning is an efficient and effective solution to the twin challenges of food waste and hungry people,” explained Farm Fresh RI’s Director of Value Chain Strategy and founder of Hope’s Harvest, Eva Agudelo. “Recovering food in this way strengthens our local food system and makes our communities less dependent on commodity food shipped from thousands of miles away instead of what’s in our own backyard.”

The one-millionth pound mark was reached on November 9th as Hope’s Harvest volunteers visited Wishing Stone Farm in Little Compton, RI, and filled bins of freshly picked leeks. Those 345 lbs of leeks were then distributed to St. John’s Lodge Food Bank in Portsmouth, RI; East Bay Food Pantry in Bristol, RI; and East Bay Community Action Program in Newport, RI. This impressive achievement is the result of five years of hard work by Hope’s Harvest and its 1,325-plus volunteers, who since 2018 have engaged in over 9,000 hours of labor to glean produce from 56 local farms. During this time, the program has provided this fresh produce to 53 hunger relief agencies in RI — serving approximately 35,000 food-insecure Rhode Islanders every month.

“We are in awe of the many, many people who have come together to do such good for their community,” Agudelo said. “We’re honored that our farmers, agencies, and volunteer partners have contributed their time, resources, and hard work to ensure our neighbors have access to fresh, nutritious, locally grown food.”

Rumford-based hunger relief agency, We Share Hope, has been a partner of Hope’s Harvest for many years, providing fresh produce for their school-based food pantries, partner meal sites, and community distributions. 

“Hope’s Harvest’s focus on fresh, local produce fills a huge gap in our efforts to provide our clients with food that is not only filling, but nutritious. Fresh produce are often priced higher than shelf-stable bulk items and our dollars don’t go as far,” said We Share Hope’s Executive Director Johanna Corcoran. “Thanks to our partnership with Hope’s Harvest we can ensure that folks experiencing food insecurity have their nutritional needs met in a dignified way.”

Hasbro Children’s Hospital has been another strong and valued partner of Hope’s Harvest for several years. The hospital offers a free farmers market for patients and their families that brings nutritious food to approximately 100 participants each time it’s held. Dr. Celeste Corcoran, Hasbro’s community outreach program director and a champion of bringing fresh food to Hasbro’s patients and families, said: “We here at Hasbro Children’s Hospital are so indebted to the Hope’s Harvest team for the wonderful fresh foods that we have been able to share with our families. They are thrilled with the food. One young patient of mine summed it up: ‘DELICIOUS.’”

Local farmers are also key beneficiaries of the Hope’s Harvest program. Patch Tseng Putterman, farm team member and organizational development strategist at the Tiverton-based Movement Ground Farm, explained: “Growing exactly the right crops and quantities to supply our customers while minimizing food waste is an excruciating puzzle. Hope’s Harvest is an amazing outlet to absorb a lot of the crops we otherwise couldn’t sell.”

Hope’s Harvest is busy gleaning on Rhode Island farms every spring through fall, with activities in the fields slowing during deep winter months. Anyone interested in getting involved as a volunteer, farm, or agency partner can learn more about the program at farmfreshri.org/hopesharvest or reach out to Hope’s Harvest Operations Manager Shannon Hickey at HH@farmfreshri.org.


Chef and Owner Cecilia Lizotte Brings Acclaimed West African Restaurant Suya Joint to Downtown Providence

Cornish Associates is pleased to announce the opening of Suya Joint at 320 Westminster Street, on the ground floor of the Kinsley Building in downtown Providence in the spring of 2024. The restaurant, owned by Chef Cecelia Lizotte, will serve Nigerian cuisine and will include a vibrant bar and cocktail program highlighting flavors from West Africa.

Lizotte opened her first location as a catering business in the Roslindale area of Boston in 2012. The original Suya Joint relocated and expanded in 2016 to a larger footprint in the Roxbury neighborhood. Today, Lizotte continues to operate the Roxbury location and has added a popular food truck which serves Suya Joint menu favorites in and around Boston. Lizotte has received a number of accolades since opening the restaurant in 2012: the most recent was awarded by Boston Magazine in 2023, naming Suya Joint the Best West African restaurant in Boston. The new Providence location will bring the West African cuisine Lizotte is well known for in Massachusetts to downtown Providence.

“We’re so fortunate to have crossed paths with Cecilia in her initial visits to Providence,” says Joanna Levitt, Cornish’s Director of Commercial Leasing and Marketing. “Her food is delicious, which will be warmly welcomed here in Providence–and beyond the menu–we connected immediately on the importance of community that Cecilia embodies in her cooking.”

Suya Joint’s menu highlights the cuisine of Lizotte’s native Nigeria, with favorites including Jollof rice and beef Suya, a Nigerian meat skewer and the restaurant’s namesake. Other well known dishes include Nigerian stews offered with a choice of protein alongside a choice of fufu, a dumpling made with pounded grain. Since the entire menu is dairy-free, Suya Joint’s offerings will be a popular option for those with dietary restrictions; much of the menu is gluten-free and vegetarian as well. Adding to the mouth-watering menu selection, the new restaurant will also offer a bar and cocktail program highlighting West African flavors.

“I’ve spent a good amount of time seeking locations for the next Suya Joint,” says Lizotte. “When I saw the Westminster space, I knew it was right. I can’t wait to open and share my food with the Rhode Island community.”

The new location in Providence will serve guests seven days a week, for lunch and dinner, from 11 a.m. to 10 p.m. Takeout and delivery will also be available. Construction is underway and the anticipated opening is Spring 2024. For updates on Suya Joint’s Providence opening, visit their website and follow on Instagram.

November 14, 2023 0 comment
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Farm Fresh RI 2023 Thanksgiving Box
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News Bites: Local Thanksgiving Boxes for Hunger Relief / Castle Hill Inn Supper Club Series / Blackstone Valley International Food Trail

by David Dadekian November 5, 2023
written by David Dadekian

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


All-Local Thanksgiving Produce Boxes for Donation to Hunger Relief Agencies through Farm Fresh RI

Farm Fresh RI 2023 Thanksgiving Box

Nonprofit local food hub Farm Fresh Rhode Island is working with the local community to donate Thanksgiving Boxes full of locally grown produce to Rhode Island hunger relief agencies this season. These boxes will help make the holiday special for Rhode Island families in need, and is in line with Farm Fresh RI’s operating principle that everyone deserves access to fresh, nutritious food. Short of a turkey, the Thanksgiving Boxes feature everything a family of 8 needs for a Thanksgiving meal including fresh herbs, a wide variety of locally grown vegetables, and even a pumpkin pie!

As Farm Fresh’s Director of Giving, Nikki Ayres, explained, “Food has the power to transform. A hot meal—prepared with love—on a holiday surrounded by family is a gift that is hard to quantify. Support from the community to donate these boxes will not only mean the world to the families who receive them, but also to the small local farms we are purchasing the produce from.”

Farm Fresh RI has been offering their popular Local Thanksgiving Boxes for sale since 2020, selling out every year. This is the first year the organization has added an option for customers to donate a box when they place their order—which will double the amount of local food they purchase from small farms this year. Farm Fresh is also working directly with local businesses that want to sponsor higher quantities of boxes. Their goal is to donate a total of 250 boxes to hunger relief agencies, which will feed around 2,000 people this holiday season. 

This year’s Thanksgiving Box will include:
– Pumpkin pie from Wright’s Dairy Farm & Bakery in Smithfield, RI
– Brussels Sprouts from Ward’s Berry Farm in Sharon, MA
– Carrots and Parsnips from Four Town Farm in Seekonk, MA
– Celery from Kitchen Garden Farm in Sunderland, MA
– Local Cranberry Sauce made by Harvest Kitchen in Pawtucket, RI
– Delicata Squash, Onions, Sweet Potatoes, and White Potatoes from Schartner Farms in Exeter, RI
– Butternut Squash from a local farm (TBA)
– Fresh Herbs from Allen Farms in Westport, MA
– Leeks and Shallots from Zephyr Farm in Cranston, RI
– Whole Baby Bella Mushrooms from RI Mushroom Co. in West Kingston, RI

Boxes are $85 each, for purchase or to donate, and the order form closes on Friday, November 10, 2023. Anyone interested in donating boxes or purchasing them for their own holiday feast can learn more at farmfreshri.org/thanksgiving.


“Travel Around the World” with the Supper Club Series at Castle Hill Inn

Castle Hill Inn Supper Club Series

Castle Hill Inn, the iconic Relais & Chateaux property in Newport, RI, is giving guests’ tastebuds the chance to “travel around the world” this fall and winter with the return of the Inn’s seasonal Supper Club Series. Castle Hill Inn’s renowned culinary team, led by Executive Chef Andy Taur, will be highlighting different regions around the globe each week with curated menus being served Tuesday & Wednesday evenings now through December.

The Supper Club’s special three-course menus will each highlight the cuisine of different geographies – including Japan, the United Kingdom, Korea, the Southeastern U.S., Paris and Tuscany and more – along with select beverage pairings.

On October 24th and 25th dabble in the cuisines of Morocco and Tunisia with options such as Braised Lamb with apricots and cous cous; or enjoy flavors from the UK on November 14th with specialty Sunday Roast of prime rib, whipped potatoes, rosemary glazed carrots and Yorkshire pudding.

Castle Hill Inn’s Supper Club Series kicks off this month and will continue through Wednesday, December 20th. The three-course prix fixe menus are $60 per person and reservations are required to attend; those can be made online via OpenTable at the following link: Events at Castle Hill Inn

The full schedule and menus follow below:

  • Morocco – October 24th & 25th
  • Japan – November 7th & 8th
  • The United Kingdom – November 14th
  • Korea – November 28th & 29th
  • Southeastern U.S. – December 5th & 6th 
  • Paris – December 12th & 13th
  • Tuscany – December 19th & 20th

Launch of Blackstone Valley International Food Trail

Blackstone Valley International Food Trail

Blackstone Valley Tourism Council (BVTC) invites visitors and residents alike on this exciting culinary journey. The Blackstone Valley International Food Trail and its kick-off weekend on September 23 and 24 is an extension of the new campaign of Rhode Island’s Blackstone Valley to highlight the diverse cultural food scene found there and the stories behind them. Come taste and experience food & drink from over 40 countries across the region’s 10 cities and towns. 

Discover affordable dishes that will expand a diner’s palate in the most flavorful way.  Some places will feature exclusive specials over the kick-off weekend, while others are simply inviting patrons to come and try their authentic offerings from their culture. Either way guests will definitely be in for a treat.

“For decades we’ve been promoting Blackstone Valley as a destination for its important industrial history, and we now see this as a natural shift to focus on the people that came to live and work in the area and the menus they brought with them” states BVTC President, Bob Billington. He continued, “foodways are a great opportunity to introduce a culture, and our region has an incredible amount of diversity with its dining options to come taste and learn more about, so much that it’s worth traveling for.” 

Blackstone Valley International Food Trail Guides and Passports will be available at many of the participating establishments, and local tourism information centers and kiosks. Digital versions will also be available on the website.  Keep the guide and passport with you to visit RI’s Blackstone Valley’s many food festivals, unique dining experiences, and cultural explorations throughout the year. 

November 5, 2023 0 comment
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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 November 14, 2022
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.

November 14, 2022 0 comment
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Lions Clubs and Hope's Harvestå
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News Bites: Lions Clubs of RI Auction to Benefit Hope’s Harvest / Little City Thrifty Market Returns / Clementine Bar Opening in Providence / Neon Marketplace’s Fall Menu

by David Dadekian September 14, 2022
written by David Dadekian

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


‘LIL RHODY-BIG YUM! — Lions Clubs of Rhode Island host an Online Auction for Hope’s Harvest

Introducing ‘LIL RHODY—BIG YUM, a Food-Centric online auction to raise funds toward the purchase of a refrigerated delivery van for Hope’s Harvest (a program of Farm Fresh Rhode Island).

Lil RHODY—BIG YUM runs through September 24. 

Auction items can be found at: www.biddingowl.com/LionsofRhodeIsland

A bit more about Hope’s Harvest:

Hope’s Harvest is the only state-wide gleaning organization linking farmers who have surplus food, an army of volunteer pickers and hunger relief agencies for distribution. See more at www.FarmFreshRI.org. They need a refrigerated van to transport fresh produce. Hope’s Harvest connects fresh, local food with local hungry people, tackles on-farm food waste, and works to strengthen our local food system.

The Lions Clubs are proud to partner with Hope’s Harvest and assist them in fundraising to buy a refrigerated van to deliver the best quality produce possible.

HHRI by the numbers (since 2018):

  • 48 Local Farms
  • 48 Pantries & meal providers
  • 350 Volunteers
  • 400 TONS of fresh produce recovered and
  • Redirected to agencies serving 35,000 people monthly

Little City Thrifty Vintage Market Returns to WaterFire Arts Center

October 1st & 2nd, 2022
Noon to 6pm with 11am Early Buying Hour
WaterFire Arts Center
475 Valley St.
Providence, RI

Little City Thrifty Vintage Market is returning to Providence’s WaterFire Arts Center for another curated weekend of indoor vintage and antiques shopping on October 1st and 2nd, 2022! Recently named “Rhode Island’s Best Flea Market” by national publication Domino Magazine, Little City Thrifty is excited to kick off fall with a second festival, after a successful and sold-out inaugural event in March 2022.

Little City Thrifty’s October event will bring together vintage lovers and dealers from far and wide, and will feature over 85 well-curated booths of vintage and pre-loved clothing, books, barware, records, art, ephemera, furniture, home decor, and much more. The lineup includes local favorites, as well as well-known vendors from ten other states. 

Tickets include a complimentary small beverage of your choice, provided by participating beverage sponsor, including a small cocktail from Bully Boy Distillers, a small beer from either Rejects Beer Co. or Trinity Brewhouse, a small hot coffee from New Harvest Coffee Roasters, or a glass bottle of Coca-Cola from Coca-Cola Beverages Northeast!

General Admission tickets are $8 in advance and may be available for $10 at the door, if the event does not sell out. “Early Buying Hour” tickets are also available but are very limited. For $15, these tickets allow for entry a full hour before the event starts, and they’re perfect for those who want some extra elbow-room while shopping and to get a first look at the vendors’ collections and rare items.

For a full list of vendors and to purchase advance tickets, visit www.littlecitythrifty.com.


Clementine, a New Cocktail and Tapas Bar, to Open in Downtown Providence in October 2022

Downtown developer Cornish Associates is pleased to announce the upcoming opening of Clementine at 200 Washington Street in Providence. The cocktail bar is the creation of Congressman and former Mayor of Providence David N. Cicilline. The grand opening will take place in mid-October 2022. 

Clementine–named after Cicilline’s great-grandmother–brings a fresh, modern, and innovative take on classic cocktails to downtown Providence. The cocktail menu offers an artful presentation of a dozen seasonally inspired rotating signature drinks, including non-alcoholic options. The food menu includes a range of small plates, including the ham croquette with aioli, the chickpea fries with harissa mayonnaise, and the crab rangoon with sweet chili sauce. The bar program will feature a rotation of guest bartenders and pop-up chefs. There will be opportunities for guests to enjoy cocktail classes and to use the space for private events, as well. 

Alongside his experience in Congress and at City Hall, Cicilline is a Providence native, author of a new book House on Fire, a graduate of Brown University and Georgetown University Law Center, and previously served as a defense attorney in Rhode Island. Prior to his political career, he enjoyed various roles within the hospitality industry in Rhode Island and worked in restaurants throughout college and law school. Cicilline is joined by Cristian Cantaragiu, who serves as general manager of Clementine. Cantaragiu has extensive experience in bartending that spans the globe, from the Royal Garden Hotel in London, to the Sweet & Chilly global drink agency, to lead bartender at the MTV Movie Awards in 2017. He most recently worked at 41 North in Newport, RI, and has studied bartending and mixology under international icons such as Simone Caporale and Simone Calabrese. Together, Cicilline and Cantaragiu look forward to sharing something new with Providence.

“I’ve always loved the downtown neighborhood in the heart of the city and this location in particular,” says Cicilline. “While I served as Mayor of Providence, much of my time was spent right down the street at City Hall. Now, at Clementine, I want to create a space where people feel welcome, whether they’re connecting and socializing with friends, taking a break after a busy work day, or enjoying a cocktail before heading across the street to watch a show at Trinity Rep.”

Clementine’s interior will benefit from the work of the award-winning, internationally acclaimed interior designer Michael Booth. Booth is founder of BAMO–which has offices in both Providence and San Francisco–and has earned architecture and BFA degrees from RISD. Booth’s clients include Four Seasons, Peninsula, Mandarin Oriental, and many others. He is a member of the Hospitality Design’s Platinum Circle and his work has been featured in Architectural Digest, New York Times Sunday Magazine, House and Garden, and many other national publications.  

Clementine can be found at 200 Washington Street on the ground floor of the Harkness Building (most recently occupied by Birch restaurant), directly across from Trinity Repertory Theater. The hours of operation are 4-11 p.m. from Monday through Thursday, and 4 p.m. to 12 a.m. on Friday through Saturday; Clementine is closed on Sundays. For updates and more information follow on Instagram at @clementinecocktailbar, or contact Cristian Cantaragiu at (401) 633-5402.


Fall is in the Air at Neon Marketplace

More than just lattes and muffins, Neon’s menu features seasonal pizza, salad, milkshakes and more

Neon Marketplace, the newest, most innovative, and elevated brand in the convenience store industry, with locations in Warwick, Rhode Island and Seekonk, Massachusetts and express locations in Middletown and Portsmouth, Rhode Island, is pleased to announce its line-up of fall flavors, available through November 25.  

Guests can enjoy a taste of the season with the Fall Harvest Pizza:  hand stretched pizza dough topped with an aromatic sage herb cream sauce, whole milk mozzarella and parmesan cheeses, grilled chicken, sweet caramelized onions, and house roasted butternut squash. This pizza is cooked in Neon’s brick oven and finished with dressed arugula and a sprinkle of roasted pumpkin seeds. 

The New England Autumn Cranberry Chicken Salad, made fresh in-house, features grilled chicken, house roasted butternut squash, dried cranberries, roasted pumpkin seeds, and onion over a bed of spinach and arugula with apple cider vinaigrette. 

For a seasonal pick-me-up, guests can enjoy a customizable and crafted to order hot or iced Pumpkin Spice Latte, featuring Neon’s smooth and rich espresso sweetened with notes of cinnamon, nutmeg, and pumpkin. 

Neon’s sweet treats include an Apple Pie Milkshake: ice cream blended with sweet cinnamon apple pie filling topped with whipped cream, caramel drizzle, graham cracker crumble and a dash of cinnamon; a Pumpkin Pie Milkshake:ice cream blended with pumpkin pie filling, topped with whipped cream, graham cracker crumble, and a dash of cinnamon; Maple Pecan Plait Danishes, baked fresh daily, filled with pecan pie custard and topped with chopped roasted pecans and a sweet maple glaze;  Pumpkin Swirl Pound Cake: classic pound cake swirled with craveable pumpkin spice cake and finished with rich vanilla icing.   

Neon Marketplace also offers a full array of breakfast options, including pastries, freshly made-to-order egg sandwiches, artisan coffee and lattes; hand-made grinders and sandwiches; a variety of salads; snacks; all-natural lemonade and fresh-brewed iced tea, fountain, and cooler drinks. 

Neon Marketplace caters to today’s modern traveler by delivering a uniquely refreshing and stylish experience designed to create loyal customers. Neon locations are targeted to areas where the convenience store customer is currently underserved and in areas where growing populations and/or business growth has resulted in increased vehicle traffic and consumer demand.Follow Neon Marketplace on Facebook, Instagram and Twitter to learn more about the growing brand.

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