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News Bites: RI Community Food Bank Canstruction 2014, The Savory Affair Food and Wine Tours, RI Hospitality Association News

by David Dadekian
written by David Dadekian
Canstruction 2014

Canstruction 2014

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

Canstruction® Returns!
Exhibit made from canned food benefits RI Food Bank
Free exhibit runs March 8 – 21 at Providence Place Skybridge Concourse

Like a vision from a childhood dream, massive sculptures made entirely from non-perishable food will rise from the imagination of gifted architects this March at Providence Place on the Skybridge Concourse. This ambitious project, known as Canstruction®, makes an appearance every two years, thanks to the inspiration and sweat equity of dozens of professional architects, builders and volunteers. This year’s free exhibit will be open to the public Saturday, March 8 through Friday, March 21 during regular mall hours. They will be assembled on the morning of March 8 – dubbed Build Day – and the public is invited to watch it happen.

When the exhibit closes, the building materials – thousands of pounds of healthy food – will be picked up by the Rhode Island Community Food Bank to help feed the 68,000 people served every month through its network of food pantries.

The Canstruction® RI sculptures will be evaluated by a panel of independent jurors. Awards will be presented for Best Meal, Best Use of Labels, Structural Ingenuity, Jurors’ Favorite, and Honorable Mention.Viewers may vote for the local “People’s Choice” award.

The seven teams competing include:

  • Construction Leadership Council of the R.I. Chapter of Associated General Contractors, Providence
  • Dimeo Construction Co. and Vision 3 Architects, both based in Providence
  • Durkee, Brown, Viveiros & Werenfels Architects, Providence, GTECH Corporation, Providence, Herrick & White, Cumberland, and Odeh Engineers, Providence
  • Gilbane Building Co., Providence, and Jo Ann Bentley Architect, Inc., Fall River
  • LLB Architects, Pawtucket, Shawmut Design and Construction, Providence, and Fuzion Design, Pawtucket
  • Northeast Collaborative Architects, Newport and Providence, Veri-Waterman Associates, Providence, Building Engineering Resources LLC, North Easton , Mass., and Kasabian Construction Inc., Providence
  • Saccoccio & Associates, DiPrete Engineering and E. Turgeon Construction Corp., all based in Cranston

The Savory Affair

Boutique Event Planning Firm Announces Personalized Food and Wine Tours Providing Exclusive Access to the Best of Napa Valley and Tuscany

The Savory Affair, New England’s premier boutique event planning and design firm, today announced two extraordinary food and wine travel experiences for 2014. Combining the unparalleled service of The Savory Affair with the vineyard connections and wine knowledge of sister-company, The Savory Grape, each trip offers a personalized, behind-the-scenes look at the epicurean worlds of Napa Valley, California and the Tuscany region of Italy.

The Napa Valley trip is August 1 – 6, 2014, a perfect time of year to escape the heat of the East Coast and enjoy the comfortable temperatures of Northern California. In order to provide a more tailored, individualized experience, this trip will host only 10 guests and be personally guided by The Savory Affair and The Savory Grape proprietor, Jessica Granatiero.

“This will be an amazing opportunity to go behind the scenes to meet the families and vintners, while learning more about the intricate process of winemaking,” stated Granatiero. “From the accommodations to the daily itineraries, we have designed a first-class experience and will show you Napa in a way few experience.”

Accommodations will be provided by Andaz, a luxury boutique hotel in downtown Napa and walking distance to many great shopping and restaurants.

The Napa trip includes:

  • 5 night, 6-day stay in the Andaz Napa
  • Breakfast daily in the Andaz Farmer’s Table Restaurant
  • Lunch daily, except travel days
  • 2 organized group dinners-welcome dinner at Carpe Diem and closing dinner at the home of Rob & Kat MacDonald
  • Hands-on, interactive pesto-making demonstration and class with wine, at the Culinary Institute of America
  • Insider visits, tours and tastings at six different vineyards
  • Transport to and from all vineyard activities and dinner

Two months following the Napa experience, Granatiero is partnering with Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc. for Savorying Italy tour of Tuscany that promises to be an insider’s guide to the best vineyards and dining in Italy. Guests will experience an epicurean education with cooking classes and wine tours lead by Chef Roberts and Granatiero.

The six night, six-city tour will start on October 5, 2014, with guests arriving at the Villa Daniella Grossi, a restored 17th century luxury villa located in the hills of Lucca, on the morning of October 6. The trip includes an elaborate breakfast each morning prepared by Chef Roberts, followed by a tour and tasting at top Tuscan vineyard lead by Granatiero. Each afternoon, guests will return to Villa Daniella Grossito enjoy hands-on cooking and wine pairing lessons from Chef Roberts and Granatiero. At night, guests will dine on five gourmet dinners, including three at the villa with custom wine pairings, two off-site in the city of Lucca and one in the beautiful city of Florence.

The Savory Affair has been organizing and hosting unique local, national and international travel experiences for two years with great success and rave review.

“We’ve had the pleasure of traveling with The Savory Affair on their Napa Valley trip last year,” stated Caroline Corrente. “They blend their extensive relationships within the wine industry with first-class planning expertise to provide a one-of-a-kind trip you can get on your own or with a large travel agency.”

To view a downloadable brochure for either trip, visit www.thesavoryaffair.com/vineyards/. To book your reservations please contact Ann Petronio, at Annie’s Escapes Custom Travel Planning at 401-270-4834.

RI Hospitality Association

Rhode Island Restaurant Industry Expected to Post Growth in 2014 Despite Sustained Challenges
Restaurant Industry to Create 3,100 Jobs in the Next Decade

The RI Hospitality Association (RIHA) is pleased to announce that the State’s restaurant industry is expected to post 2.3% growth in 2014 to reach $1,980,821,000 in sales, according to the National Restaurant Association’s (NRA) 2014 Restaurant Industry Forecast. Rhode Island restaurants will employ 50,600 next year and create an additional 3,100 jobs in the next decade.

“These new numbers represent a very positive outlook for the restaurant industry in Rhode Island,” said Dale Venturini, President and CEO of RIHA. “Despite many obstacles over the past several years, it appears that we are finally seeing the light at the end of the tunnel.”

2014 will mark the fifth consecutive year of restaurant industry sales growth nationally despite a continued challenging economic landscape. Overall, industry sales are projected to exceed $683 billion in 2014, up 3.6 percent from 2013’s sales volume of $659 billion.

2014 will also mark the 15th straight year in which restaurant industry employment growth will outpace overall employment growth. The industry will continue to be the nation’s second largest private employer with 990,000 restaurants employing 13.5 million individuals or 10 percent of the total workforce. The NRA expects restaurants to add 1.3 million new positions in the next decade, pushing industry employment to 14.8 million by 2024.

“As our nation continues its road to recovery, the restaurant industry will remain a key driver of economic growth and a leading jobs creator,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “Restaurants touch every community across the U.S., and 2014 will be a year of growth and innovation as the industry focuses on inspired new ways to meet consumer demand while providing valuable careers to millions of Americans.”

While the restaurant industry is expected to grow in 2014, operators will continue to face a range of challenges. The top challenges cited by restaurateurs vary slightly by industry segment, and include government regulations, food costs, labor costs, and the economy.

For more information about the NRA’s 2014 Restaurant Industry Forecast, visit Restaurant.org/Forecast.

Cumberland restaurant veteran Bahjat Shariff elected to the National Restaurant Association’s Board of Directors.

Cumberland restaurant veteran Bahjat Shariff elected to the National Restaurant Association’s Board of Directors.

Cumberland Resident and Restaurateur Appointed to National Restaurant Association Board of Directors

The RI Hospitality Association (RIHA) is proud to announce that fellow board member and Cumberland resident and restaurateur Bahjat Shariff has been elected to serve on the Board of Directors for the National Restaurant Association (NRA). The NRA board consists of roughly 100 voting directors from across the country, representing every facet of the restaurant industry.

Shariff brings an extensive background of restaurant knowledge and management skills to his new role. He is currently an Operating Partner and Sr. Vice President of Operations for Howley Bread Group, a Panera Bread franchise. Shariff helped form Howley Bread Group in 2000, which now owns and operates more than 20 bakery-cafes in Rhode Island, Connecticut, and southeastern Massachusetts with plans to expand to 35 bakery-cafes by 2015.

“This is an incredible accomplishment for Bahjat and I couldn’t think of a more deserving person to be elected to this board,” said Dale J. Venturini, President and CEO of RIHA. “His experience will be an invaluable asset and I am proud to have him representing Rhode Island and the industry at the national level.”

Shariff began his career in the hospitality industry in 1985 at Kentucky Fried Chicken after his family moved to Los Angeles from worn-torn Lebanon. It wasn’t long before he was promoted to Market Manager, managing 22 stores with a sales volume of more than $22 million. Shariff continued to climb the corporate ladder, later working for Au Bon Pain as an Operation Service Manager and at Bertucci’s as a Regional Manager in northern New England managing the company’s most successful franchise with a sales volume of over $25 million.

Shariff has been on the RIHA board of directors since 2011 and is also a current member of the Economic Development Committee for the City of Cranston and Past Chairman of the Board of the Cranston (RI) Chamber of Commerce. He also volunteers his time as a member of the Early Childhood Council for Children’s Friend & Services in Providence, spending his time to better the lives of underprivileged children in Rhode Island. He resides in Cumberland with his wife and four children.

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farmsnewswine & drinks

News Bites: Relish Rhody, Rhode Island Community Food Bank and Tilted Barn Brewery

by David Dadekian
written by David Dadekian

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

Relish Rhody

Participate in Relish Rhody as part of Food Day 2013!

Food Day, October 24, 2013, is a nationwide movement for healthy, affordable and sustainable food. Relish Rhody is the RI Food Policy Council‘s statewide campaign to celebrate RI food during the entire month of October.

It’s easy to participate and/or incorporate Relish Rhody into your existing Food Day celebration:

Teen Chef Creates 2014 Food Calendar to Benefit Food Bank

Warwick student has two-year history of supporting the Food Bank

Catherine Amoriggi’s 365 Food Calendar 2014 to support the RI Community Food Bank

Catherine Amoriggi may be only 16 years old, but she is a seasoned chef and food blogger. And she’s putting her skills to good use for hungry families in Rhode Island.

Catherine has created a unique 2014 wall calendar, featuring her recipes with professional photographs of each dish. In addition, the calendar presents facts about hunger and information about the Rhode Island Community Food Bank. She’s also included a variety of “food days,” like National Brown Bag It Day.

“Thanks to the generosity of the Amoriggi family, every penny of the proceeds from the calendar will benefit the Food Bank,” said Andrew Schiff, Chief Executive Officer of the Food Bank. “This grassroots project demonstrates the ability of young people to make a real difference in our community.”

Catherine has a history of cultivating ways to help the Food Bank. At age fourteen, she hosted a culinary event where she prepared an elegant meal for a large community gathering, raising more than $3000 for the Food Bank.

Catherine Amoriggi

The 365 Food Calendar 2014 is now on sale for $15 at Barrington Books and several Providence locations, including Stock Culinary Goods, Books on the Square and Farmstead. In addition, the calendar can be purchased online at www.rifoodbank.org/gifts, at the Food Bank’s facility at 200 Niantic Avenue, Providence, and at the Food Bank’s special events.

Catherine is one of many young philanthropists who have found creative ways to benefit the Food Bank. Recognizing this desire in our youth to make a difference, the Food Bank recently published “One Kid Can! Helping the Hungry: A Toolkit for Kids and Young Adults.” The 20-page booklet contains dozens of ideas organized by age group, along with tools and helpful hints for conducting food and “fun” drives; and can be downloaded for free by visiting www.rifoodbank.org/HungerActionMonth or by picking up a copy at the Food Bank, which is open Monday through Friday from 8am to 5pm.

The Rhode Island Community Food Bank provides food to more than 68,000 Rhode Islanders in need every month through its statewide network of food pantries and meal sites. One in three served by the Food Bank is a child under the age of 18.

Tilted Barn Brewery, RI’s First Farm Brewery, to Open

Tilted Barn Brewery Founders Matt and Kara Richardson Seek Funding via Indiegogo to Build Rhode Island’s First Farm Brewery

Kara and Matt Richardson, owners/brewer of Tilted Barn Brewery
Kara and Matt Richardson, owners/brewer of Tilted Barn Brewery

In 2007, Matt Richardson and Joel Littlefield founded Ocean State Hops, Rhode Island’s first commercial hop farm. As their mission statement declares, these home brewing brothers-in-law were fueled by a passion to cram as many hops into each batch of beer as humanly possible and supply other brewers looking to quench their thirst for hops. Over the past six years Matt and Joel have succeeded, supplying hops to local homebrewers and breweries alike. Now Matt and his wife Kara will be expanding upon this success as they open Tilted Barn Brewery, Rhode Island’s first farm brewery.

Tilted Barn Brewery will be located in the historic barn on their farm in Exeter, Rhode Island, which has been in Kara’s family for over 50 years. The couple’s mission is to expand upon the success of Ocean State Hops and not only provide locally grown hops but also provide local, hand-crafted beer that is brewed with ingredients grown on the farm. The motivation behind Tilted Barn Brewery is to keep Kara’s family tradition of farming alive while adding their own modern twist for craft beer and the art of brewing. Visitors to the farm brewery will be able to tour the barn brewery, enjoy samples in the tasting room, and walk around the farm to see the ingredients that will go into each batch of beer.

Contributions will be used to

  • Convert the first floor into the brewery space and second floor into a tasting room and viewing area of the brewery.
  • Make the necessary modifications to the infrastructure of the barn, such as heating, plumbing, drains, etc.
  • Construct the bar and purchase the necessary draft lines, refrigeration, etc.
  • Build a temperature controlled fermentation and cold storage room.

This campaign will receive all funds raised even if it does not reach its goal. Funding duration: September 24, 2013 -November 23, 2013 (11:59pm PT).

Indiegogo Page: http://www.indiegogo.com/projects/tilted-barn-brewery/

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Rhode Island Community Food Bank Releases “One Kid Can!” Toolkit for Hunger Action Month

by David Dadekian
written by David Dadekian

Rhode Island Community Food Bank One Kid Can!

“One Kid Can!” Toolkit Helps Kids and Teens Make a Difference

RI Community Food Bank releases 20-page “Food and Fun Drive” booklet during Hunger Action Month

PROVIDENCE, RI – Noah Strunin, age 7, will design a chalk drawing on your driveway if you’ll donate a few cans of food to the hungry. Catherine Amoriggi, age 16, is creating a wall calendar featuring her own recipes as a fundraiser for the Rhode Island Community Food Bank. These young Rhode Islanders – and many more like them – have decided to do something about the issue of hunger.

Now, kids and teens who want to make a difference in their community have a free resource to help them get started. This September, during Hunger Action Month, the Rhode Island Community Food Bank has released “One Kid Can! Helping the Hungry: A Toolkit for Kids and Young Adults.” The 20-page booklet contains dozens of ideas organized by age group, along with tools and helpful hints for conducting food and “fun” drives.

To download a free copy of the booklet, visit www.rifoodbank.org/HungerActionMonth or contact Cindy Elder at celder@rifoodbank.org or 401-230-1674. Printed copies can be obtained at the Food Bank’s facility at 200 Niantic Avenue, Providence. The Food Bank is open weekdays from 8 am to 5 pm.

“We’ve been touched and impressed by the young people who have approached us with their creative ideas to help Rhode Islanders suffering from hunger,” says Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “One Kid Can! showcases many of their great work, along with a range of projects we developed for all ages, from preschool to high school and beyond.”

Although hunger is a year-round issue, it takes the spotlight in September during Hunger Action Month. Nationally, more than 50 million people struggle with hunger, including 16.7 million children. In Rhode Island, the Food Bank’s network of food pantries and meal sites serves more than 68,000 people each month. One in three is a child under the age of 18.

The Rhode Island Community Food Bank is a non-profit organization located in Providence, RI. The Food Bank solicits, stores and distributes food products donated by supermarkets, wholesalers, food processors, local farmers and community food drives. The food is then distributed to the Food Bank’s statewide network of 238 sites operated by its 178 member agencies. In the past fiscal year, the Food Bank distributed 9.75 million pounds of food. For more information about the Food Bank, please visit www.rifoodbank.org.

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Rhode Island Community Food Bank Twitter Town Hall: Summer Food Service Program for Kids

by David Dadekian
written by David Dadekian

Rhode Island Community Food BankOn Monday, July 1, at 4 pm, the Food Bank will host a half-hour Twitter Town Hall in partnership with the USDA, RIDE, United Way and the City of Providence to promote the Summer Food Service Program, a federally funded program that provides free meals to children in need during the summer.

Currently, 51,300 children receive free or reduced-price lunch in Rhode Island, but only 5,940 accessed the Summer Food Service Program last summer. More than a dozen additional meal sites have been added, but the real key is getting the word out to families, children and teens. The other challenge is destigmatizing the program so that children and teens feel comfortable accessing the meals. We know that teens and parents of young children often use Twitter, and we’re hopeful of reaching them and encouraging them to take advantage of this program.

The Food Bank will moderate the Twitter Town Hall, with questions posed to representatives of the USDA, RIDE, United Way 2-1-1 and the City of Providence. All tweets will use the hashtag #RIMeals4Kids. The public is invited to participate by tweeting questions, providing additional information and retweeting. To participate, visit the Food Bank’s Twitter site at @RIFoodBank on Monday, July 1, between 4 and 4:30 pm; use the hashtag #RIMeals4Kids in all tweets.

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