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Sons of Liberty Spirits Co. Flavored Whiskies
chefs & restaurantscookingnewswine & drinks

News Bites: New Sons of Liberty Flavored Whiskies / Anchor & Hope Wins Four Awards / RI Seafood Launches New Site and App / Help Giusto Donate Lasagnas / Neon Marketplace Opens in Providence

by David Dadekian December 7, 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.


Sons of Liberty Launches New Flavored Whiskey Line

Rhode Island’s Sons of Liberty Introduces 4 Flavored Whiskies – Maple, Honey, Apple, Coffee

EDITOR’S NOTE: Sons of Liberty Spirits Co. was kind enough to provide samples so there’s already an Eat Drink RI Tasting video on YouTube for you to view: https://youtu.be/z8kWdDHfmuI

Sons of Liberty Spirits Co. has released a new line of flavored whiskies that are now available throughout Rhode Island and select stores in Massachusetts; the four year-round flavors are Maple, Honey, Apple, and Coffee. The 750ml, 70 proof offerings are all crafted with real ingredients and are on store shelves for a suggested retail price of just $29.99. This line release comes on the heels of Sons of Liberty’s recent brand-refresh after nearly 11 years in business.

Sons of Liberty is no stranger to flavored whiskey having produced various award-winning flavors dating as far back as 2012. Their most notable awards include World’s Best Flavored Whiskey, Best Flavored Whiskey in North America (both awarded by Whisky Magazine’s World Whiskies Awards) and a handful of gold medals from prestigious competitions. 

“We’re really excited with how these turned out,” said Sons of Liberty’s President and Founder, Mike Reppucci. “You don’t feel like your teeth are coated in sugar after enjoying them.” Contrary to some other flavored spirits in the market, Sons of Liberty prides itself on using real ingredients to flavor their whiskies, no chemicals or flavor substitutes. Real honey, real maple syrup, real apples, and real coffee beans. “It just tastes better that way.” Mike explained.

The flavors themselves provide for many ways of enjoyment. “They’re very versatile whiskies,” said Rachael Soderberg of the Product Development Team. “Delicious on their own or with an ice cube since they aren’t overly sweet, but also excellent in fun cocktails since the whiskey itself can hold its own.” The team at Sons of Liberty has numerous cocktail recipe suggestions on their website (https://www.drinksol.com/cocktails).

Sons of Liberty has already shipped a second batch to market and are currently working on a third as the initial response has been very positive. To find retailers near you for any of Sons of Liberty’s flavored whiskies, visit https://www.drinksol.com/where-to-buy. Or order ahead and pick up at Sons of Liberty’s retail shop (tasting room remains closed): http://shop.drinksol.com

Please check out the Eat Drink RI Tasting video on YouTube: https://youtu.be/z8kWdDHfmuI


Anchor & Hope Wins Four Awards at Boston Wine Competition

Four Varietals Receive Medals, including a Best in Class for Winery’s 2020 Riesling 

Anchor & Hope, a craft winery located in Rumford, Rhode Island, is proud to announce that it was awarded four medals at the inaugural Boston Wine Competition, which began on November 4.   

Anchor & Hope’s grapes are grown on small family farms in Germany, California, Oregon, Rhode Island, and New York, and blended, aged, and packaged in Rumford. All their wines are farmed sustainably and made using minimal intervention practices, resulting in elegant, easy drinking, and food-friendly wines.

All four Anchor & Hope wines submitted scored highly in the judging criteria of quality and diversity. Its 2020 Riesling received Best in Class for the category and a platinum award for receiving unanimous gold medals from the judging panel.  Grown on a historic vineyard site, the off-dry Riesling is mineral-driven and bursting with ripe fruit and floral aromatics. Winemaker, mentor and grower Eckehart Groehl produces this wine with earth-friendly farming,native fermentation in stainless steel tanks, and some skin contact before pressing. His vineyard hangs on the historic red slate and sandstone cliffs of Nierstein, Germany along the Rhine River. 

The just-released 2021 Pinot Gris received a gold medal for its rich, honeyed and tropical fruit flavors, salty minerality, and almond pastry note that is derived from aging on the native yeast with some skin contact. The grapes are grown on the rolling hills above the Rhine River by the Groehl family, where the sediment of prehistoric, calcium rich shells, volcanic rocks, and red sandstone make Rheinhessen an incredible place for Pinot varietals.

The 2021 Sauvignon Blanc from the Foxhole Vineyard in Rheinhessen, Germany, won a silver medal for its bright and refreshing flavors of citrus and fresh herbs, salty minerality, and crisp acidity. Clean winemaking, extended skin contact and slow, cold fermentation in stainless, it is the culmination of more than 15 years      of collaboration with grower, mentor and co-winemaker, Eckehart Groehl.

Lastly, the 2020 Pinot Noir received a bronze medal for its ripe flavors of cranberry and raspberry enhanced by aromas of cocoa and leather. These Massal Selection vines were planted and grown sustainably by partner winemakers Nico and Laura Espenschied on their family estate in Flonheim, Germany. The grapes were hand-picked and fermented in open tonneau by native yeasts before softening and aging for 18 months in large oak tonneau.

The Boston Wine Competition showcases wine diversity across the globe, spotlighting wines that earn renowned recognition. Judges score wines highly, based on the winemaker’s ability to balance the art and science of winemaking, while making sound, quality wines that consumers will love. 

Raye Bouschet, Executive Director and co-founder of the Boston Wine Competition says, “Our competition celebrates wines that capture the essence of art and science in the glass, from vine to bottle. This competition not only analyzes quality, but places emphasis on what differentiates it from the pack. We’re on a mission to showcase winemakers that express grape and regional diversity and celebrate what each winemaker brings to the table.”

The judging panel at the competition was made up of sommeliers, buyers and writers with extensive commercial buying responsibility. During the judging stage, judges determined which entries were worthy of a platinum, gold, silver, or bronze medal. Entries that received a gold medal from all judges on a panel earned a platinum award. On the final day of the competition, platinum and gold winners advanced to the sweepstakes round to determine Best in Class and Best in Show winners.

“In today’s competitive market, and with more sophisticated consumers who prefer diversity and uniqueness in their wine, a well-made wine is not enough to win over a customer. This competition awards wineries that express the grape’s potential in its given region, appellation, and vineyard, making these awards incredibly significant for us as a growing brand,” said Anchor & Hope co-owner and winemaker James Davids. “Not only does this recognition show that we are making the types of wines that customers will enjoy, but that we are also making quality wines that stand out in a crowd.”


RI Seafood Launches New Website Tools And “Fishline” App To Help Local Consumers Find Fresh, Local Seafood

The Rhode Island Seafood Marketing Collaborative has launched a mobile app and a redesigned website to heighten Rhode Island consumers’ awareness of the value, appeal, and year-round availability of fresh, local Rhode Island seafood, the Department of Environmental Management (DEM) announced today. Developed in partnership with the Commercial Fisheries Center of Rhode Island, the new app, FishLine, lets consumers search for fresh seafood to buy from seafood markets, farmers’ markets, and restaurants, as well as directly off the boat from fishermen. The FishLine app and newly updated SeafoodRI.com website are examples of ways that the state is trying to boost its commercial fishing and seafood industry, and strengthen Rhode Island’s local food system and food economy.

“Making it easier for people to find and buy Rhode Island seafood is good for everyone,” said Governor Dan McKee. “It supports the thousands of hard-working men and women of one of the Ocean State’s oldest industries, celebrates the restaurants and seafood dealers and food businesses that have made Rhode Island such a ‘foodie’ destination, and ensures a steady supply of fresh, healthy, locally caught seafood, which is a cornerstone of our state food security strategy.”

“From calamari to oysters to various species of finfish, Rhode Island seafood is already known around the world; what we’re trying to do is jolt interest in and demand for our seafood right here in Rhode Island,” said DEM Director Terry Gray. “Through the new FishLine app and website, DEM wants to help connect local consumers and especially younger consumers to local seafood because local is fresh and fresh is delicious.”

“Access to fresh Rhode Island seafood is now, literally, at the fingertips of all Rhode Islanders,” said Robert Ballou, Chair of the RI Seafood Marketing Collaborative. “Increasing consumer awareness of and demand for Rhode Island seafood products in Rhode Island increases in-state sales, spurs growth of the local seafood economy, and supports a stronger, more resilient local food system that is less dependent on less reliable out-of-state sources. Shorter supply chains, or food miles, also have smaller carbon footprints, thereby helping to mitigate the impacts of climate change.”

The new FishLine app and SeafoodRI.com list more than 40 restaurants, seafood markets, grocers, and direct sellers that offer local seafood, profiles about local species and harvesters, and tips for how to cook and enjoy it. Direct sellers and other seafood retailers can use the app to post real-time updates on landings and sales opportunities, helping consumers geo-locate the opportunities to purchase and enjoy RI seafood closest to where they are located. Simply go to SeafoodRI.com and click on the RI Seafood Finder to get started or download the FishLine app from the Apple or Android app store.

Both tools are initiatives of the RI Seafood Marketing Collaborative and industry partners to promote and market fresh Rhode Island seafood. The trademarked RI Seafood brand logo is a core component. Over the past year, the RI Seafood logo has been featured in a variety of online and print advertisements across Rhode Island and at public events including the Charlestown Seafood Festival, the Newport Seafood Festival, and most recently, the Taste of Rhode Island, where Chef Frank Terranova demonstrated how to prepare locally landed monkfish to nearly 1,000 attendees.  The 2022 RI Seafood Marketing campaign is supported by a federal Saltonstall-Kennedy grant awarded to DEM and the Collaborative by NOAA Fisheries last year.

Established by the Rhode Island General Assembly in 2011, the RI Seafood Marketing Collaborative is a public-private body that aims to support local fishermen and seafood farmers and increase awareness and consumption of locally harvested species by the public. Its membership includes representatives from all key sectors of the commercial fishing, aquaculture, and seafood industries joined by representatives from URI, RI Sea Grant, and state agencies including DEM, which chairs the group, and the RI Commerce Corporation, Rhode Island Department of Health, and RI Coastal Resources Management Council.

Rhode Island has a diverse and dynamic commercial fishing and seafood industry. Steeped in tradition, the industry continues to thrive thanks to the health and abundance of locally available fishery resources and the ingenuity and sweat of thousands of hard-working men and women who harvest seafood and make it available to consumers in Rhode Island, across the United States, and around the world. Annual wild harvest landings total over 80 million pounds, valued at over $100 million (ex-vessel). These landings yield a total economic output valued at over $400 million and support over 4,000 jobs, according to a URI study. In addition, shellfish farms in RI waters produce more than 8 million oysters annually, with a farm-gate value of nearly $6 million. The commercial fishing industry has rebounded after huge challenges posed by the COVID pandemic, with 2021 landings, valued at more than $102 million, up by 31% over 2020 landings (ex-vessel), according to the DEM Division of Marine Fisheries.

Follow RI Seafood on Facebook or Instagram (@RI.seafood) for timely updates. Sellers of RI seafood interested in joining the RI Seafood Marketing Campaign can sign up on the RI Seafood website. For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow DEM on Facebook, Twitter (@RhodeIslandDEM), or Instagram (@rhodeisland.dem).


“Buy One, Give One” Lasagna Promotion Returns at Giusto

Now in its third year, the “Buy One, Give One Lasagna” promotion is back for the holidays. Giusto is selling their ready-to-bake lasagnas to support the MLK Center in Newport. For each lasagna purchased, Giusto will donate one to the MLK Center. There are two variations available, Meat Bolognese and Mushroom Ragu. Each lasagna serves 6-8 people and costs $75. To order: 401-324-7400 (with 24 hours notice).


Neon Marketplace Opens in Providence; marks Occasion with $10,000 Donation to Hasbro Children’s Hospital

New Location is the Growing C-Store Brand’s Sixth Store, and its Fourth in Rhode Island 

Check Presentation: Tracey Wallace, Vice President, Pediatric Services, Hasbro Children’s Hospital; Michele Brannigan, Senior Major Gifts Officer and Campaign Manager; Bahjat Shariff, Brand Leader, Neon Marketplace; Ralph Izzi, Vice President, Corporate Marketing & Public Affairs, The Procaccianti Companies.

Neon Marketplace, the newest, most innovative, and elevated brand in the convenience store industry, with locations in Warwick, Rhode Island and Seekonk and Freetown, Massachusetts and express locations in Middletown and Portsmouth, Rhode Island, is pleased to announce the opening of its newest store at 288 Kinsley Avenue in Providence. 

Neon celebrated the grand opening with a ribbon cutting ceremony with Providence Mayor Jorge Elorza, Mayor-Elect Brett Smiley, and Providence City Councilman Oscar Vargas, as well as a $10,000 donation to Hasbro Children’s Hospital.

The first 100 customers at the Providence location also received a special winter-themed gift with purchase.

“We are thrilled to open our doors in the Capital City,” said Bahjat Shariff, Brand Leader, Neon Marketplace. “With our convenient location, competitively-priced gas, Tesla charging stations, and chef-inspired food and beverage choices, we hope to become the go-to stop for the local community and visitors alike.”

Neon Marketplace offers a full array of dining options, including its signature artisan, hand-pressed pizzas. Developed in conjunction with James Beard award-winning chef and restaurateur Michael Schlow, Neon’s pizza pies are baked light and fluffy onsite in Neon’s traditional brick ovens. Each hand-crafted pizza pie starts with dough that is proofed for several hours to give it a light and airy texture, and is then baked in Neon’s brick ovens. On “Pizza Twos-day” Tuesdays, customers can pick up any two of Neon’s Roman-style specialty pizzas topped with house-made sauce and Neon’s signature three-cheese blend for just $15.00 at the Providence, Warwick, Seekonk, and Freetown locations.  

In addition to its signature pizzas, Neon offers a variety of made-to-order and grab-and-go options, including gourmet coffees, breakfast sandwiches and baked goods; hand-made grinders and sandwiches; salads; snacks; fountain and cooler drinks; as well as delivery and catering services for any size group and for any occasion.    

Soon, guests of the Providence location will be able to enjoy Neon’s new chicken sandwiches, which feature a choice of a buttermilk-battered crispy chicken breast or a tender sous vide chicken breast grilled to perfection andtopped with tangy pickles and the slightly sweet, slightly spicy, and always creamy Neon sauce served on a toasted brioche bun.  Guests can make their sandwiches deluxe with the addition of crispy bacon, American cheese, green leaf lettuce, sliced tomato, and onion.

Neon also recently added new menu items inspired by the flavors of the holiday season, including Peppermint Hot Chocolate: extra rich dark hot chocolate with a kiss of peppermint and finished with whipped cream, chocolate sauce, and crushed peppermint candies; a Peppermint Mocha: Neon’s smooth and rich espresso infused with chocolate sauce, wintery peppermint, and steamed milk and finished with whipped cream, chocolate sauce, and crushed peppermint candies; an Iced Peppermint Mocha: smooth and rich espresso infused with chocolate sauce, wintery peppermint, and milk, poured over ice, then finished with whipped cream, chocolate sauce, and crushed peppermint candies; and an indulgent Candy Cane Cookies & Cream Milkshake: creamy vanilla soft serve ice cream blended with peppermint and Oreo cookies and topped with whipped cream, chocolate sauce, and crushed peppermint candies.   

Seasonal baked goods, made fresh in-house daily, will feature the Cranberry Orange Nut Muffin packed with juicy cranberries, tangy orange pieces, and toasted walnuts, and the decadent Red Velvet Cookie with white, dark, and milk chocolate pieces, available warm.

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.   Guests are also encouraged to download the Neon Rewards app on their iPhone or Android device to receive special discounts throughout the year. Neon Rewards members who also join Spot Pay will receive 10-cents off every gallon of gasoline purchased for the duration of their membership. Spot Pay offers all participating members discounts and instant reward payments on fuel purchases. 

December 7, 2022 0 comment
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cookingnews

Governor, First Gentleman Host RI Kids’ Healthy Recipe Luncheon

by David Dadekian January 9, 2016
written by David Dadekian

2016 Rhode Island Kids' Healthy Recipe CookbookGovernor Gina M. Raimondo and First Gentleman Andy Moffit, in partnership with the Rhode Island Community Food Bank and Eat Drink RI, today hosted a luncheon to recognize the winners of the RI Kids’ Healthy Recipe Challenge.

“As a mom, I know how important it is to start healthy eating habits from a young age,” Raimondo said. “My family and I had a great time getting to know the finalists and sharing stories from the kitchen. Thank you to everyone involved for your passion and dedication to creating a healthier Rhode Island.”

“This recipe challenge has been a great way to showcase the talent of our young chefs,” Moffit said. “Kids from all over Rhode Island submitted impressive recipes, and I can’t wait to try them out at home. Thank you to all of the creative students who participated, our fantastic judges and our partners, Eat Drink RI and the Rhode Island Community Food Bank, for their generous support.”

The kitchen at the Rhode Island Community Food Bank prepared and served the winning dishes to finalists and their families, along with local elected officials and community members. The Governor’s Office received 126 recipes for starters, entrees and desserts from 5th-8th graders throughout Rhode Island and chose 6-7 finalists for each category. The finalists’ recipes were compiled into the 2016 Rhode Island Kids’ Healthy Recipe Cookbook.

The meal began with “Tabouli,” a starter submitted by Chef Sofia Sweet. Sofia is a fifth-grader at Fishing Cove Elementary School in North Kingstown. She chose to submit her tabouli recipe in honor of her grandmother, who made the dish for Sofia’s birthday every year before she passed away.

Then, guests enjoyed Chef Cameron Belisle’s “Cod Fish Tacos,” as an entree. Cameron is a fifth-grade student at Stone Hill Elementary School in Cranston. He and his family enjoy an active lifestyle, cooking and recently running a 5K race together.

The luncheon concluded with “Apple Roses,” a dessert submitted by Chef Lily Addonizio. Lily is a fifth-grader at Immaculate Conception Catholic Regional School in Cranston. Her recipe for apple roses was chosen not only for its healthy ingredients, but also for its creativity and delicious taste.

January 9, 2016 0 comment
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farmsnews

New Urban Farmers in Pawtucket Closes in on Fifth Anniversary

by Adam Baffoni March 9, 2020
written by Adam Baffoni
Bleu Grijalva watering the plants inside one of New Urban Farmers' geodesic domes
Bleu Grijalva watering the plants inside one of New Urban Farmers’ geodesic domes

While walking me through one of the geodesic dome greenhouses at New Urban Farmers in Pawtucket, Bleu Grijalva stopped to look at a stray tomato plant that was growing up the side of a table. “Sometimes when we accidentally drop a seed on the ground, it will grow on its own,” Grijalva said. “I like to let them grow there. It serves as a good reminder that no matter how many hours and sweat we put into growing food and making perfect rows of plants, the food wants to grow on it’s own, and maybe that’s what we need to do sometimes—just go with the flow. Grow where we fall.” That is just one of the life lessons that can be pulled from farm work, and the team at New Urban Farmers have found the perfect audience for these lessons.

Originally started with the intention of becoming a local farm and community garden, the small plot of land situated behind a housing project near the Pawtucket/Central Falls border, has evolved into a “living classroom” for the 500+ children who live here. While the responsibility of watching over children can certainly add to the farm work—especially when they’re being mischievous, as all children are—it’s nothing short of inspiring to see that there is a group of people here to provide these kids with some guidance and structure that they may not have at home. It’s even more inspiring to see that these kids, who could be on the couch watching television or on the streets getting into some very negative situations, are choosing to come to the farm instead.

Emily Jodka, New Urban Farmers co-founder, with some of the neighborhood children
Emily Jodka, New Urban Farmers co-founder, with some of the neighborhood children

Closing in on their five-year anniversary, New Urban Farmers now has four locations throughout Rhode Island and southern Massachusetts, all utilizing sustainable growing techniques. When Grijalva walked us past a table with growing plants, one of the kids with us grabbed a fistful of fish food and threw it under the table into a tank of water. Immediately, as the pebbles of food touched the surface of the water, the tank erupted into a tumult of frenzied fish, all racing to grab the first bits. “This is our aquaponics system. It holds over one thousand tilapia,” said Grijalva. Aquaponics is a mix of aquaculture and hydroponics, in which the waste from a fish tank is converted to nitrates by bacteria and is used to feed plants. The plants clean the water, which is then cycled back into the fish tank, creating a sustainable fish farm and vegetable garden.

Along one of the edges of the fenced-in farm, is a row of community garden plots. Although there were some less-than-perfect looking garden plots, it was obvious that some of the gardeners had developed green thumbs, and were learning to grow everything from flowers to vegetables. While they sell most of the plots, they also give some to the older residents in the housing project who are interested in gardening. “We provide then with the seeds and the know-how,” said Grijalva. “It’s really nice to see that some of these people who might not have jobs, or a whole lot of accomplishments, now have something to be proud of. But we’re still looking to find that perfect balance between doing good in the community and making enough money to keep doing good.”

Although the farm has become a classroom for so many, there is no set curriculum. Grijalva emphasized that as we finished our tour. “There are no textbooks here,” he said as he took a bite of a fresh tomato, just picked from another stray plant growing out of a pile of fertilizer. “We just try to teach the kids whatever lessons can be taken from what’s happening in the garden.”

Scroll down for more photos from New Urban Farmers.

Shucked fava bean
Shucked fava bean
Antique David Bradley tractor that farm worker Chris Combs has helped to repair and use at New Urban Farmers
Antique David Bradley tractor that farm worker Chris Combs has helped to repair and use at New Urban Farmers
Freshly harvested garlic drying in a shed
Freshly harvested garlic drying in a shed
New Urban Famers CSA basket with corn, pole beans and favas
New Urban Famers CSA basket with corn, pole beans and favas
New Urban Farmers Pawtucket location
New Urban Farmers Pawtucket location
New Urban Farmers The Garden of Life
New Urban Farmers The Garden of Life
March 9, 2020 0 comment
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chefs & restaurantsfarmsnews

News Bites: RI Community Food Bank & Amica, City of Providence, Southside Community Land Trust & Rhode Island Foundation, and Bonefish Grill

by David Dadekian January 19, 2013
written by David Dadekian

Rhode Island Community Food BankThree current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Rhode Island Community Food Bank & Amica Insurance

Between Monday, January 14th and Wednesday, February 15th, Amica Insurance will match donations made on this giving page to the Rhode Island Community Food Bank, up to $25,000.  United Way of Rhode Island and Crossroads Rhode Island have also received $25,000 matching grants as part of the Amica Challenge. Visit this donation page to make a gift to the Food Bank that will be matched by Amica.  Thanks for participating in the Challenge!

City of Providence, Southside Community Land Trust & The Rhode Island Foundation

Providence Environmental Initiative Will Transform Vacant City-Owned Parcels into Urban Farms

‘Lots of Hope’ program awarded $100,000 by Rhode Island Foundation and Florida-based Local Sustainability Matching Fund

The City of Providence, in partnership with the Southside Community Land Trust and the Rhode Island Foundation, is embarking on a new initiative to convert city-owned vacant lots into productive urban farms.

“Lots of Hope is an innovative new program that will help to build a more sustainable and healthy City for years to come,” said Mayor Angel Taveras. “Providence has a vital environmental community committed to helping make the city more sustainable. Together, we are moving forward to transform Providence into one of the greenest cities in the nation. I thank the Rhode Island Foundation, the Local Sustainability Matching Fund and Southside Community Land Trust for partnering with the City of Providence on this exciting initiative.”

The Lots of Hope program will enable Providence residents to access low-cost, underutilized public land from the City along with technical assistance and hands-on support from Southside Community Land Trust. The program is financed by a $50,000 grant from the Florida-based Local Sustainability Matching Fund and a matching $50,000 grant from the Rhode Island Foundation.

The City is currently working with the Southside Community Land Trust to identify land parcels fit for use as urban gardens. With the approval of the City Council, the City will enter into long-term, low-cost leases with the Southside Community Land Trust, which in turn will sublease the plots to residents and community organizations for farming.

“Fresh, affordable and locally grown food is good for Providence families, our communities and our economy,” said Margaret DeVos, executive director of Southside Community Land Trust. “Lots of Hope demonstrates Southside Community Land Trust’s 30-year commitment to healthy lifestyles, high quality of life and environmental sustainability in neighborhoods across the City. We are grateful for Mayor Taveras’ leadership in convening this partnership.”

Lots of Hope is designed to improve access to locally grown fresh produce in neighborhoods at risk of becoming “food deserts” due to insufficient access to conventional grocery stores. The program will expand Providence’s portfolio of green, open space and contribute to improvements in air quality, public health and local property values.

In addition, Lots of Hope will introduce a residential composting program, enabling families in low-income, environmentally at-risk neighborhoods to reduce solid waste and create a local source of high-quality compost that supports urban food production.

“We are tremendously excited about this project,” said Jennifer Pereira, a grant program officer with the Rhode Island Foundation. “It is a win-win-win for Providence – increasing the City’s green space and local food production; improving neighborhoods; and fostering innovative new ventures for our communities. The Foundation is pleased to strengthen our partnership with the City of Providence’s Office of Sustainability and we look forward to working together on this wonderful effort.”

Providence is one of six cities across the nation to receive a grant from the Local Sustainability Matching Fund this year. The Fund is a collaborative effort of the Funders’ Network for Smart Growth and Livable Communities, the Urban Sustainability Directors Network, Kendeda Fund, New York Community Trust, Summit Foundation, and Surdna Foundation, and is designed to catalyze partnerships between local governments and local, place-based foundations and to advance community-based sustainability initiatives.

“The Local Sustainability Matching Fund is catalyzing efforts of local communities to green their cities and counties,” said Diane Ives, a fund advisor for the Kendeda Fund. “The Kendeda Fund believes that the local passion and dedication demonstrated in these projects will create new models for how to live sustainably. We are eager to see the impact of this work at the local level, and how it gets replicated in other urban settings around the country.”

Information about how interested residents can get involved with Lots of Hope will be announced this spring.

Bonefish Grill

Bonefish Grill’s First New England Location Opens in Rhode Island and Greets Community with Fresh Seafood, Stellar Philanthropy

Partnership with the The Groden Network Raises More Than $7,500

Bonefish Grill recently opened its first New England location at 2000 Chapel Boulevard in Cranston, RI. In anticipation of the grand opening and to demonstrate community support, Bonefish Grill held a Charity Night on January 12th to raise funds for The Groden Network, the area’s largest provider of autism-related services. Attendees enjoyed fresh seafood, refreshing cocktails, and spectacular ambiance and music— all for a great cause—raising more than $7,500 for the non-profit.

“We are so pleased to be part of the vibrant Chapel View community,” says Bryan Schosker, managing partner of Bonefish Grill in Cranston. “Our team is looking forward to providing locals with the classic Bonefish Grill experience—from fresh fish and innovative dishes to warm hospitality and inviting atmosphere—and showing Rhode Islanders why so many guests around the nation love our restaurant.”

The ZAGAT award-winning restaurant’s “Fresh Fish Experts” bring wood-grilled fish, seafood and chops, innovative sauces and indulgent desserts to New England. Coupling great-tasting food with a welcoming bar that features an array of ‘bar-fresh’ cocktails, extensive craft beer selections, and an adventurous wine list, Bonefish Grill will excite and delight guests no matter what their mood.

Patrons can expect to dive into a culinary experience, choosing from signature appetizers and hand helds including Bonefish Grill’s famous Ahi Tuna Sashimi, PEI Mussels Josephine and “American Style” Kobe Beef Burgers. Guests can also select simply-grilled fish with a choice of four signature sauces or truly indulge with market-fresh “specials” that change daily to offer guests a variety of seasonal flavors and selections from around the world.

The 6,280 square-foot Cranston restaurant features a spacious dining room with a large, energetic bar area that includes several community tables. Overall, the restaurant has a seating capacity for approximately 294 patrons, including 80 in the bar area. The interior’s sleek design features beautiful hardwood floors and hand-blown glass amber lamps throughout the restaurant. An attractive array of three-dimensional art, ranging from large-scale metal sculptures of mangroves and fishing scenes to a large mystical fish rubbing, enhances the ambience felt throughout the restaurant.

Dinner is served seven days a week: from 4 p.m. – 10:00 p.m. Monday through Thursday, 4 p.m. – 11:00 p.m. Friday and Saturday and 4 p.m. – 10:00 p.m. on Sunday with a Sunday brunch served from 11 a.m. – 2 p.m. While reservations are not required, they are available by calling (401) 275-4970. An ample number of seats are available nightly for walk-ups.

For more information on Bonefish Grill, visit http://www.bonefishgrill.com, facebook.com/BonefishGrill or follow us on Twitter (@bonefishgrill).

January 19, 2013 0 comment
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  • News Bites: New Sons of Liberty Flavored Whiskies / Anchor & Hope Wins Four Awards / RI Seafood Launches New Site and App / Help Giusto Donate Lasagnas / Neon Marketplace Opens in Providence

    December 7, 2022
  • 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

    November 14, 2022

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Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

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2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

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Rhode Island Foundation 2014 Innovation Fellow

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