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ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
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News Bites: The Return of ISCO’s Blue Velvet Bourbon / Basil & Bunny Opens in Bristol / General Stanton Inn Reopens / Introducing Land & Sea Together / Neon Marketplace Launches “Pizza Twos-day”

by David Dadekian August 31, 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.


The Industrious Spirit Company Announces the Return of Blue Velvet Bourbon

ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin

Today, The Industrious Spirit Company (ISCO) announced that their Blue Velvet Bourbon will rejoin their spirits line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin and Patina Bourbon Barrel Aged Gin. The company’s initial experimental run of Blue Velvet was released in January 2021 and sold out in mere hours, now the wait for more is finally over.

“We are proud to bring back Blue Velvet Bourbon,” said Dan Neff and Eric Olson, Head Distillers at ISCO. “This continues to be a very special project for us. While good things take time, and bourbon generally ages for at least two years (as will most of ours), the unique nature of the corns that we used for this special project has allowed us to create something youthful yet fully expressive, showing off our passion for flavor. Our favorite way to enjoy Blue Velvet is sipped neat or on the rocks.”

This unique bourbon is created from 100% blue corn using a blend of two very special and distinct varieties—an organic strain of indigo developed in Kentucky and a landrace blue variety from Oaxaca, Mexico (“landrace” indicates a plant grown in its original region with a nearly identical genetic makeup to its wild ancestor). After being cooked and fermented (fun fact: blue corn turns pink when you ferment it due to a pH change!), ISCO carefully distills this bourbon in small batches before resting it in charred new oak barrels for six to twelve months “to taste”— their goal is to ensure the corns’ flavors remain the star of the show. A unique marriage of cultures and places, Blue Velvet boasts heaps of caramel, chocolate and vanilla flavors and a signature note of blue corn tortillas. Bottled at a whopping 100 proof to preserve the rich flavors and robust mouthfeel, it lingers for a lasting finish of toast and oak—a bourbon you won’t soon forget!

In celebration of Blue Velvet, ISCO will kick off a weekend of events beginning on Thursday, September 15 with a raucous-yet-refined VIP launch party from 5-10pm. Tickets can be pre-purchased for this beautiful evening that will include passed hors d’oeurves and luxurious bites highlighting local food producers from The East End, the opportunity to sample some as-of-yet unreleased spirits, access to tours and a raffle ticket to be entered to win a very special artist-made, one-of-a-kind Blue Velvet Bourbon bathrobe and two opulent handcrafted Blue Velvet tasseled pillows!

While ISCO created significantly more Blue Velvet than for its first release last year, this second release will certainly also sell out. First bottles will be available for purchase at the distillery that evening and over the following days.

The weekend continues with raffle sales ($3 each) throughout the weekend and culminates on Sunday, September 18 with a free, open-to-the public party from 12pm – 6pm, featuring live music by Da Huey X, food by Durks and a photobooth.

ISCO is deeply invested in creating beautiful, delicious products that tell stories about where they come from. In honor of Blue Velvet’s mash bill that blends organic blue corn from the US with a landrace blue corn from Mexico, proceeds from the raffle will be split between The American Farmland Trust https://farmland.org/about/, an organization that works to protect agricultural land, promote environmentally sound farming practices and to keep farmers on the land, and Fundación Tortilla, https://fundaciontortilla.org/nosotros, a Mexican nonprofit organization that promotes corn as a fundamental element of the culture, nutrition and economic development of Mexico via educational programs, policy reform and direct work to improve biodiversity of Mexican maize.

The Industrious Spirit Company distillery is located in the Valley neighborhood of Providence along the city’s former “Industrial Corridor.” Their production space and tasting room were once part of Providence Steel & Iron, a business that produced structural and ornamental steel for nearly 100 years. ISCO is proud to carry on this tradition of creation.


Basil & Bunny Now Open in Bristol

Basil & Bunny

Basil & Bunny, comfort food inspired by multicultural flavors and 100% plant-based, is now open at their new location at Unity Park, 500 Wood Street in Bristol. Opening hours are currently Wednesdays through Fridays from 4 – 9 p.m. and Saturdays from 12 – 8 p.m., with plans to expand those hours moving forward. Their full menu is posted at basilandbunny.com and online ordering is available during open hours at basilandbunny.square.site. Watch for news of a grand opening celebration in September.

Basil & Bunny Dining Room

The General Stanton Inn has reopened its historic doors after a multimillion-dollar renovation

Following a 10-year hiatus, the historic General Stanton Inn is inviting diners back inside. New owners David and Jackie Moore are pleased to announce that the renovation and restoration of the inn’s tavern and dining rooms are complete. The General Stanton Inn reopened for dining on Wednesday, August 17.

“As a Narragansett native and University of Rhode Island graduate, I thought it was very important to protect the original colonial character and integrity of this historic Charlestown landmark, which first entertained guests in 1740,” said David Moore. “While we preserved the architecture, the building needed a major overhaul. The inn now features a state-of-the art kitchen to accommodate weddings and banquets, a refurbished fine dining restaurant and a remodeled, and very comfortable, tavern bar.” 

Located at 4115 Old Post Road in Charlestown, the General Stanton Inn rests on an old 6.78-acre horse farm, which still has original stone walls. The inn was once a gathering place between Philadelphia and Boston during the Revolutionary War, and it’s believed to have hosted George Washington, Marquis de Lafayette and Alexander Hamilton. Presidents Theodore Roosevelt and Chester Arthur were also guests of the inn.

In the Roaring 1920s, a fine dining room was added as popularity of the General Stanton Inn as a Prohibition-era speakeasy and gambling house grew. Al Capone, Diamond Jim Brady and notorious actress Tallulah Bankhead were some of the more famous guests who partied in Gatsby-like fashion into the wee hours. 

“As we renovated the formal dining room, I was drawn to the original coffered ceilings and art deco chandeliers of the period,” said Jackie Moore. “We’ve preserved that 1920s’ feel and enhanced the room with candlelight and a new sound system, which will feature soft jazz like Ella Fitzgerald and Louis Armstrong. We want our guests to have a memorable evening as they enjoy a white table setting, great food and fine wines.” 

The tavern will be open from 5-10 p.m., Wednesday-Sunday. Beginning this September, the fine dining room will be open. Sunday brunch will be served from 10 a.m. to 2 p.m., followed by a traditional New England Sunday Supper, which will be served until 7 p.m.

Guests can make online reservations and preview the dining menu at thegeneralstantoninn.com or call 401-364-8888.  
Contact Sarah at events@thegeneralstantoninn.com to book weddings, banquets and large parties. The inn guest rooms will reopen later this fall.


Introducing Land & Sea Together: A Network to Support Farmers, Fisheries, and Forestry Businesses and Workers in RI

The Center for Mediation and Collaboration RI, in partnership with RI-DEM,with the support of over 25 other industry organizations, aims to reducestressors facing our food and forest producersthrough the new program, Land & Sea Together.

Land & Sea Together is a collaborative network of services and opportunities, aimed at reducing stress and building personal and financial resilience in the fisheries, forestry, and farming communities in Rhode Island. These professionals tend our land and sea, and are the core of our natural resources sector here in the state. But workers in these fields often face challenging and unpredictable conditions with limited support. From labor shortages to injuries, from price fluctuations to severe weather conditions, these jobs can be devastatingly hard. And folks are feeling the stress across the nation.

Individuals in these three industries AND their families now have access to a local Employee Assistance Program, Coastline EAP, through their help line 1-800-445-1195.

By calling this help line, workers AND their families can receive:

  • Immediate, unlimited contact with Coastline EAP’s Masters’ level, professional staff via a toll-free helpline (1-800-445-1195)
  • Up to 12 FREE sessions with a mental health treatment provider
  • 24 hours/day, 365 days/year crisis support. Assessment and crisis support for aAfull spectrum of work/life challenges offered the same or next business day
  • Unlimited follow-up and support services
  • Consultation for legal, financial, eldercare, childcare, nutrition, career, andAconvenience resources
  • Qualified referral to most effective helping resources in terms of expertise,Alocation, cost and availability
  • Over 100 pre-recorded webinars and 60 skills courses (with certifications) onAwww.coastlineeap.com and live monthly wellness sessions
  • Monthly newsletter in English and Spanish

Individuals in these industries can also apply for micro grant funding until October 15th, 2022 through a simple application to receive up to $500 of support towards the following services:

  • Childcare or Eldercare Assistance
  • Business Development Services (Succession, Tax, Financial, Legal)
  • Wellness Services & Trainings
  • Equipment or Vehicle Repair Services (labor only)
  • Veterinary Services

Always free through Land & Sea Together and CMCRI:

  • Mediation Services
  • Comprehensive Industry Resource Guides

For more information contact program director Laurel Witri
Land & Sea Together, a program of the Center for Mediation and Collaboration RI info@landandseatogether.org


Forget Taco Tuesday – Neon Marketplace Launches ‘Pizza Twos-day’

For a limited time, customers can pick up any two Roman-style pizzas for $15.00 every Tuesday

Supreme Pizza
Supreme Pizza

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 ‘Pizza Twos-day,’ when 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 Warwick and Seekonk locations. 

Each pizza feeds three-to-four people and makes for a perfect, hot and fresh dinner for busy families on-the-go, or a perfect lunch at the office. The offer is valid on cheese, pepperoni or any of the signature pies. Additional toppings may be added for an additional fee.

Developed in conjunction with James Beard award-winning chef and restaurateur Michael Schlow, Neon’s artisan hand-pressed 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. Customers can order a variety of set toppings or completely customize their pies for a fast, hot, delicious pizza experience to enjoy in Neon’s café or to take on the road.

Buffalo Chicken Pizza
Buffalo Chicken Pizza

In addition to cheese, pepperoni, meat lovers, supreme and margherita, Neon’s specialty pizzas are also available in BBQ chicken, buffalo chicken, Hawaiian, white-hot honey chicken, and pesto sausage. The build-your-own toppings include pepperoni, Italian sausage, grilled chicken, ham, bacon, tomatoes, onions, banana peppers, black olives, roasted red bell peppers, pineapple, jalapeños, hot honey, and oregano. Sauces include marinara, alfredo, pesto, buffalo, BBQ and ranch. 

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.

August 31, 2022 0 comment
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Rhode Island Food Policy Council Call for Nominations of Council Members

by David Dadekian September 12, 2016
written by David Dadekian

Rhode Island Food Policy CouncilThe Rhode Island Food Policy Council seeks candidates interested in food systems change to serve as members of the Council.

To nominate yourself or another candidate for the RIFPC, please go to: https://rifoodcouncil.wufoo.com/forms/w1vcfy3o1xye6k8/

We welcome nominations of candidates who work in any part of the food system (production & harvesting, processing, distribution, consumption, resource recovery) who can also successfully look beyond their own areas of expertise and work collectively with partners across the food system toward the goal of greater community food security in RI.

While all qualified candidates are encouraged to apply, we are especially interested in candidates with expertise in any of the following areas: 1) Agriculture, 2) Fisheries, 3) General food systems design, 4) Food entrepreneurship

The responsibilities of Council members are to:

  1. Create new and innovative ideas and plans for the Rhode Island food system;
  2. Monitor and promote the Rhode Island food system across multiple sectors (production, distribution, access, public health, and resource recycling).
  3. Help to maintain the direction, purposes and goals, functions, and responsibilities of the RIFPC through mandatory participation in RIFPC Committees and/or RIFPC Work Groups;
  4. Attend all RIFPC Organizational Meetings (mandatory, 6x year) and RIFPC events (voluntary, as schedule permits)

Additionally, please note the RIFPC will be playing a key support role in development of RI’s first State Food Plan in 2016-2017, so candidates interested in strategic plan development and implementation are also encouraged to apply.

New Council members will be elected at the Council meeting in November 2016 and confirmed in time for the annual meeting in December 2016. Council members are appointed for a two-year term and may renew membership for an additional term, choosing to extend this second term for one or two years. The membership selection process strives to achieve racial, socioeconomic, ethnic, and geographic diversity.

Completed Nomination Forms must be received by October 1, 2016

The Rhode Island Food Policy Council (RIFPC) was established in 2011. The RIFPC’s work is coordinated by a statewide collaboration of diverse, committed and engaged stakeholders from all sectors of the food system. The purpose of the RIFPC is to create partnerships, develop policies, and advocate for improvements to the local food system that increase and expand its capacity, viability and sustainability.

September 12, 2016 0 comment
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Coming Sunday, March 10, 2013: Chefs Collaborative Trash Fish Dinner – UPDATED

by David Dadekian February 12, 2013
written by David Dadekian

Chefs Collaborative Trash Fish Dinner, Sunday, March, 10, 2013The following is a media release from Chefs Collaborative regarding their upcoming Trash Fish Dinner. Two of the chefs from the Rhode Island network, Jake Rojas of Tallulah on Thames and Derek Wagner of Nick’s on Broadway, are participating, along with a group of some of New England’s best. Tickets are now available for this multi-course New England seafood dinner. Purchase them at www.chefscollaborative.org/events/trash-fish-dinner.

CONTACT:
Melissa Kogut, Executive Director | Chefs Collaborative
617-236-5286 | 617-970-5613 (cell) | melissa@chefscollaborative.org

Trash Fish Dinner
The Best New England Seafood You’ve Never Tried

Chefs Collaborative, a national chef network that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is hosting the first-ever Trash Fish Dinner at the Cambridge, MA restaurant Area Four on March 10, 2013.

The dinner was conceived of, and is being led by, by eight New England chefs from the Boston area, Rhode Island, and New Hampshire. The dinner will feature lesser-known Atlantic fish species, including species such as the sea robin, dogfish, and hake. These fish have traditionally been left off the menu by chefs, are often discarded by fishermen as bycatch, and are virtually unknown to the general public.

Included in the evening is also a special short talk about the future of sustainable seafood from Barton Seaver, Sustainability Fellow in Residence at the New England Aquarium and National Geographic Society Fellow.

With the recent news about the near collapse of New England groundfish fisheries, the Trash Fish Dinner is well timed. Chefs Collaborative Executive Director Melissa Kogut remarked that “the overfishing of popular species such as cod and other groundfish has reached a critical tipping point in New England. With Chefs Collaborative’s Trash Fish Dinner, we hope to open up a conversation about the need to develop new fishing methods and target new species.”

Event Details:

  • When: Sunday, March 10, 2013. 6:00 pm
  • Where: Area Four, 500 Technology Square. Cambridge, MA. 02139
  • Ticket Price: $125 (Wine and beer included)
  • Tickets and Information: www.chefscollaborative.org/events/trash-fish-dinner

Chefs Cooking:

  • Rich Garcia: Executive Chef, 606 Congress – Boston, MA
  • Drew Hedlund: Executive Chef, Fleet Landing Restaurant & Bar – Charleston, SC
  • Larry Leibowitz: Culinary Director for Guckenheimer
  • Michael Leviton: Chef/Owner, Lumiere – Newton, MA and Area Four – Cambridge, MA
  • Evan Mallett: Chef/Owner, Black Trumpet Bistro – Portsmouth, NH
  • Mary Reilly: Chef/Owner, Enzo Restaurant and Bar – Newburyport, MA
  • Jake Rojas: Chef/Owner, Tallulah on Thames – Newport, RI
  • Michael Scelfo: Executive Chef, Russell House Tavern – Cambridge, MA
  • Derek Wagner: Chef/Owner, Nick’s On Broadway – Providence, RI

The chefs involved with the Dinner are also on a mission to change public perception of these so-called “trash fish” – for the sake of the environment, fishermen, and continued innovation in this industry. 606 Congress Executive Chef Rich Garcia commented, “if one thing should be on the red list, the fishermen should be . . . we’ve just been so used to what’s always been sold, but we’ve got this abundance of fish with amazing textures and flavors.”

UPDATE: Chefs Collaborative Board Chair Chef Michael Leviton, host of the Trash Fish Dinner at his restaurant Area Four, has written an editorial piece “Are Trash Fish the Answer?” for The Huffington Post. Chef Rich Garcia of 606 Congress, also a Trash Fish Dinner participant wrote a post on his site, “Trash Fish to Cash Fish,” about his experience in Washington D.C. with the Massachusetts Congressional delegation during the Environmental Defense Fund National Outreach Day.

February 12, 2013 0 comment
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R.I. DEM News Releases: DEM Praises Voters for Approving Environmental Bonds & Rhody Fresh to Debut Newest Product at Event

by David Dadekian November 12, 2012
written by David Dadekian

RI Department of Environmental Management

RI Department of Environmental Management

For Release: November 7, 2012
Contact: Gail Mastrati 222-4700 ext. 2402

DEM PRAISES RHODE ISLAND VOTERS FOR APPROVING ENVIRONMENTAL BONDS TO PRESERVE WATER QUALITY, OPEN SPACE, FARMLAND, AND BOOST RECREATION DEVELOPMENT OPPORTUNITIES ACROSS THE STATE

PROVIDENCE – Department of Environmental Management Director Janet Coit today praised Rhode Island voters for their commitment to investing in clean water, green space and Narragansett Bay restoration by approving the two environmental bond issues on this year’s statewide ballot.

“By overwhelmingly supporting Questions 5 and 6, Rhode Islanders in every city and town across our beautiful state are helping to promote healthier communities and a healthier economy,” said Director Coit. “Thank you, Rhode Islanders, for saying YES for clean water. YES for productive farmland. YES for wild places. YES for parks where kids can play. YES for healthy rivers and bays. The Rhode Island people have given a resounding YES to investing in, restoring and caring for our environment!”

The two ballot questions were approved by 70 percent of Rhode Island voters and provide much-needed funding for clean water investments in addition to green space preservation and recreation development. Question 5 provides $20 million to the RI Clean Water Finance Agency for wastewater and drinking water system upgrades across the state that will help ensure cleaner beaches and bays, more productive fisheries, and healthier communities. Construction of drinking water infrastructure projects and wastewater treatment plant upgrades will put people to work as well as bring clean water to our homes and preserve our rivers and bays.

Question 6 provides $20 million to DEM for farmland, local recreation and open space grants, parks, state open space acquisition, and restoration of Narragansett Bay and its watershed. Over the years, DEM’s state open space, farmland and recreational development grant programs have resulted in the protection of hundreds of worthwhile projects – places used by residents and tourists alike for outdoor recreation – and contributed to the economic health of the state. Tourism is a $5.2 billion industry, making it the fourth largest economic engine for Rhode Island and a key job generator, which supports more than 41,000 jobs in the state.

According to Director Coit, Rhode Island’s natural resources continue to be powerful drivers for economic development and tourism and sources of great pride for its residents. These natural assets play a big role in the state’s tourist economy by providing opportunities for the public to camp, fish, hunt, hike, and enjoy the great outdoors, and at the same time bring revenue to the local economy. Residents and tourists spend over $378 million annually in Rhode Island on trip and equipment-related expenditures for fishing, hunting, and wildlife-watching activities, according to the US Fish & Wildlife Service’s National Survey of Fishing, Hunting, and Wildlife-Associated Recreation (2006).

Rhode Island’s farms are important small businesses that contribute to the health of our economy, Director Coit pointed out. Agriculture provides numerous benefits to RI’s economy, quality of life, open space, and access to local foods and horticultural products. In fact, as a recent URI study pointed out, the 2,500 green industry businesses in RI sustain 12,300 jobs and contribute $1.7 billion annually to the state’s economy.

Director Coit praised the coalition of conservation organizations and volunteers that worked to inform and educate the public about the importance of the bonds. They include The Nature Conservancy, Audubon Society of RI, Save The Bay, Grow Smart Rhode Island, RI Building Trades, Utility Contractors Association of RI, RI Saltwater Anglers Association, RI Shellfishermen’s Association, RI Land Trust Council and the many local land trusts that supported passage of Questions 5 and 6. “DEM will work vigorously to insure that Rhode Islanders get the best return on this investment in natural resource protection by continuing and strengthening our collaboration with organizations and agencies across the state,” she added.

“By voting YES for the environmental bonds, Rhode Islanders have given us the green light to continue to preserve and protect our state’s unparalleled natural beauty and water resources for generations to come,” Director Coit said.

 

For Release: November 9, 2012
Contact: Gail Mastrati 222-4700 ext. 2402

RHODY FRESH TO UNVEIL NEWEST PRODUCT – BUTTERKASE CHEESE – WITH NARRAGANSETT CREAMERY ON TUESDAY, NOVEMBER 13

PROVIDENCE – The Department of Environmental Management’s Division of Agriculture will join representatives from Rhody Fresh Milk and Narragansett Creamery in Providence to unveil a new variety of artisan cheese – Rhody Fresh’s newest product – on Tuesday, November 13. Butterkase, a hand-crafted artisan German-style soft cheese is made in Providence at Providence Specialty Products, using milk from Rhody Fresh dairy farms.

The Rhode Island Dairy Farms Cooperative, which produces Rhody Fresh Milk, was formed in 2004 by a group of five dairy farmers who believed the Rhode Island community was thirsty for locally-produced, fresh milk. Today, Rhode Fresh Milk has grown to include nine dairy farms throughout the state and is sold at retail stores, colleges, and other locations throughout the state. Rhody Fresh Milk is also now used to make the new, delicious varieties of local artisan cheese and butter.

Narragansett Creamery has been handcrafting award-winning fresh and aged cheeses in Providence since 2007, when Louella Hill, a local food advocate, joined forces with Mark Federico, already a cheese maker and owner of Providence Specialty Products, to craft a line of artisan cheeses and yogurt. In just five years their cheeses have garnered a dedicated following in Rhode Island and beyond, and are sought after by professional chefs and home cooks alike.

Participants in Tuesday’s event will include DEM Director Janet Coit; Ann Gooding, communications director for the Providence Department of Planning and Development; Louis Escobar of Escobar Highland Farm in Portsmouth and winner of the 2012 Green Pastures Award, who will speak on behalf of Rhody Fresh; and Mark Federico of Providence Specialty Cheese.

November 12, 2012 0 comment
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