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News Bites: Pane e Vino Owners to Open Massimo / Social Enterprise Greenhouse Food Accelerator / “Savoring Italy” Tour

by David Dadekian February 2, 2016
written by David Dadekian

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

Joe & Esther Dequattro, Owners Of Pane E Vino On Federal Hill, Set To Open New Restaurant Massimo In Former Mediterraneo Space

Massimo

Joseph and Esther Dequattro, owners of Pane e Vino Ristorante & Enoteca, are pleased to introduce their new restaurant, Massimo, set to open in spring 2016 in the space formerly known as Mediterraneo.

“Pane e Vino offers very traditional, authentic Southern Italian cuisine, founded on my family recipes,” said Joseph DeQuattro, “Creating this new menu has given me the opportunity to experiment with some contemporary and innovative concepts, with influences from all over Italy.”

“Joe and I created Massimo with the goal of providing our guests with a unique dining experience, where great food and attentive service are fun and accessible,” said Esther DeQuattro.

Joe and Esther have engaged acclaimed restaurant designer, Kyla Coburn, to execute their vision for the space. The 200-seat restaurant is being completely renovated, and will offer an extraordinary space for private events. Massimo will feature inspired and locally sourced small plates and entrees, a seasonally curated cocktail menu, and an international wine list. Many of the wines will be sourced directly from small boutique winemakers across Italy.

Massimo will be open for lunch and dinner daily, as well as Sunday Brunch. Pane e Vino will remain open as the beloved classic Italian restaurant, anchoring the western end of Atwells Avenue. For updates and more information about Massimo’s opening date, please visit www.facebook.com/MassimoProvidence.


Social Enterprise Greenhouse Drives Innovation in Food Cluster with Launch of First Food Accelerator on February 9th

Twelve high-impact New England-based do well, do good food entrepreneurs selected from a pool of 28 applicants will embark on a 3-month business development journey to bring their ventures to the next level.

Social Enterprise Greenhouse

The Social Enterprise Greenhouse (SEG) will launch its first Food Accelerator cohort with a celebration on February 9, 2016 at the SEG Hub (10 Davol Square, Suite 100, Providence) from 6:00pm-8:00pm. The 12 New England-based food businesses selected for the program will introduce their ventures and goals, as well as provide tastings of their products. This event is an opportunity to celebrate the commencement of the 12-week program with the SEG and local food communities. The Food Accelerator, delivered in partnership with Brown University and funded by the Henry P. Kendall Foundation, provides high potential entrepreneurs with the knowledge, networks and resources they need to take their venture to the next level. This event is free and open to the public.

Although SEG continues to provide support and resources to social enterprises across industry, this new industry-specific cluster approach enables SEG and strategic partners to better provide resources and support to ventures that can respond to challenges in these specific sectors and ultimately help boost economic development in Rhode Island.

The Food Accelerator is SEG’s first industry-specific program, offering a 12-week blended learning model that provides high impact New England-based food entrepreneurs with the knowledge, networks, and resources they need to accelerate the growth of their enterprises. The program is made possible by a network of 200+ coaches and advisors, many of whom are among Rhode Island’s top business and food community leaders. Additional value is provided by 1-on-1 intensive coaching, a peer cohort model, and access to SEG’s recently opened coworking space at 10 Davol Square in Providence. Upon graduation, participants will receive priority access to the SEG loan fund that provides below market interest rate loans to high potential social enterprises.

The purpose of this new program is to stimulate innovation in Rhode Island’s burgeoning food sector and to help create more successful, sustainable do well, do good businesses in Rhode Island and the region, leading to a more extensive and healthy local and regional food system.

“Rhode Island’s food economy is strong and getting stronger,” said Congressman Jim Langevin. “Social Enterprise Greenhouse is doing phenomenal work supporting start-up businesses, including those in the food industry. This Food Accelerator will no doubt further grow our vibrant food economy, and I can’t wait to see what this class of participants achieves with the help of the hardworking team at SEG.”

“Our final 12 ventures are passionate, socially-driven, and dedicated to making an impact on RI’s food system. Thanks to the support from the Henry P. Kendall Foundation and our Food Advisory Council, we have formulated a program that will give these ventures the tools they need to thrive in RI and beyond,” Isabella Cassell, Director of Food Initiatives, SEG

This year’s Food Accelerator program will conclude with a graduation and final pitch event on May 10, 2016.

Learn more about the Impact Accelerator program at http://segreenhouse.org/blog/foodacceleratorlaunch

MEET THE INAUGURAL FOOD ACCELERATOR COHORT

Agraria Farm and Edibles is a Rehoboth-based farm that strives to contribute a new model of small scale agriculture that provides sustainable and systemic change.
Entrepreneur: Barbara Link

Bellicchi’s Best Biscotti  now offers three delicious flavors. This RI-based company was born out of adversity and donates 5% of profits to the Alzheimer’s Association and also plans to help others start successful home businesses.
Entrepreneur: Kathleen Bellicchi

Fox Point Pickling Company is on a mission to provide the Ocean State with a delicious, locally sourced sugar free, additive free, naturally gluten-free and non-GMO small-batch pickle.
Entrepreneur: Ziggy Goldfarb

Glenwood Garden is an e-market for sustainably made food while helping nonprofits gain a recurring source of revenue.
Entrepreneur: Jonah Shapiro

The Humble Pie Company provides its customers with freshly baked, honest pies made with wholesome ingredients sourced from local farms.
Entrepreneur: Daniel Sheehan

Laughing Gull Chocolates uses all direct trade, premium local ingredients to allow consumers to get closer to their food source, and learn the intriguing, magical story of chocolate.
Entrepreneur: Lindsay Tarnoff

Leah’s Recipe is a snack line of evolved, plant-based, whole-food snacks that integrate into a health and wellness-based lifestyle.
Entrepreneur: Leah Rosin-Pritchard

Mesa Fresca offers an authentic chimichurri sauce and hopes to address the gap in the marketplace for authentic, fresh packaged Hispanic food.
Entrepreneurs: Nathalie and Alan Alberto

Newport Cooks partners with local chefs to offer affordable cooking classes to the community. They teach adults and children to cook for fun, creative inspiration and to promote healthier lifestyle choices.
Entrepreneur: Mary Weaver

Ocean State Smoked Fish Company offers locally sourced, uniquely smoked fish. They also set aside a portion of their profits for a culinary scholarship fund dedicated to Rhode Island fishing families.
Entrepreneur: Jeffrey Powell

Savory Fare is a meal delivery service for seniors, enabling them to stay healthy and remain in their own homes.
Entrepreneur: Mary Hughes

SecondsFirst is a food processing business that prepares, freezes, and packages imperfect vegetables from local farms and also processes under-appreciated RI fish into fish cakes for food insecure communities.
Entrepreneur: Erika Lamb


Local Business Women Combine Connections and Expertise to Offer Food & Wine Lovers an Exclusive, Behind-the-Scenes Tuscany Trip

Past "Savoring Italy" Tour, photos by David Dadekian

Past “Savoring Italy” Tour, photos by David Dadekian

For the fourth consecutive year, Jessica Granatiero, proprietor of The Savory Grape and The Savory Affair, along with Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc., have created a luxury Italian excursion that gives visitors a personalized food and wine tour of the beautiful region of Tuscany. This epicurean duo created the itinerary of the “Savoring Italy” tour by tapping into their extensive knowledge of the Italian food and wine culture, as well as their personal relationships with vintners and chefs in Tuscany to bring guests a tour unrivaled by other travel experts.

“Our experience is different. It’s a real glimpse into the Italian culture of food and wine. Savoring Italy is an emersion experience,” said Granatiero. “Our guests are welcomed by some of the best vineyards in Tuscany, while also learning authentic hands-on culinary techniques of Italian cooking.”

The Savoring Italy tour is scheduled for October 16th through October 22nd, 2016. Guests will stay at Villa Daniella Grossi, a restored 17th century luxury villa located in the hills of Lucca and learn about life of Italian wine and food by visiting four exclusive Tuscan vineyards guided by Granatiero. Chef Roberts teaches how to prepare authentic Italian cuisine with hands-on cooking classes featuring homemade pasta and pizza.

The sellout success of the past years’ Savoring Italy tours prompted Roberts and Granatiero to team up once again. “While Jessica and I do this for a living, it is hard to call this work,” said Roberts. “We have such an amazing time each year reconnecting with our Italian colleagues, experimenting with unique recipes, sipping new wine varietals, and exploring different areas of this extraordinary country!”

Roberts completed her culinary training in Tuscany, speaks fluent Italian and returns frequently to lead educated tours in hands-on, one-of-a-kind experiences. Granatiero has been recognized by the Wall Street Journal, Wine Spectator, Providence Business News and RI Monthly. She also leads the event-planning firm, The Savory Affair, specializing in wine-themed local, national and international travel.

A minimum of twelve guests are required by April 1st to confirm the trip. To reserve your spots please call Jessica Granatiero of The Savory Affair at 401-261-4966 or e-mail her at Jessica@thesavorygrape.com.

Click here to view Savoring Italy 2016 brochure. You can also learn more by visiting the Easy Entertaining’s website at EasyEntertainingRI.com or call Kaitlyn Roberts at (401) 437-6090. For more information on Villa Daniela Grossi please visit their website at www.VillaDanielaGrossi.it.

 

 

Disclosure: Pane e Vino/Massimo are clients of Eat Drink RI. The release and logo is identical to what was shared with other media.

February 2, 2016 0 comment
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chefs & restaurantsnewswine & drinks

News Bites: Easy Entertaining Fundraising for National Breast Cancer Month & New Harvest Menu, Hope & Main Turns One, Foolproof Brewing with Nuts ‘N More

by David Dadekian October 2, 2015
written by David Dadekian

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

Easy Entertaining Inc. Fundraising for National Breast Cancer Month

Donuts, photo via Easy Entertaining Inc.

Donuts, photo via Easy Entertaining Inc.

Feed the cure at the Café at Easy Entertaining during the month of October. This farm-to-fork catering collaborative fundraises for the National Breast Cancer Foundation out of their retail location each year and this year is more mouth watering than ever.

Easy Entertaining plans to donate five percent of their regular breakfast and lunch sales, 100 percent of their Donut Friday donut sales, and all proceeds from their breast cancer t-shirt sales directly to the National Breast Cancer Foundation.

“Breast cancer awareness is something very personal to me and to some of my co-workers so we’re elated to participate in fundraising each year. We’re hopeful that we’ll beat last year’s donation of over $2,000.00. Stop by and enjoy a donut, its for charity. The calories don’t count when it’s for charity!” exclaims Kaitlyn Roberts, Proprietor and Executive Chef at Easy Entertaining.

The Café at Easy Entertaining is located at 166 Valley Street, Building 10, in Providence. Head over to enjoy a locally sourced breakfast or lunch and treat yourself to their homemade donuts, sold only on Fridays, all to raise awareness and support the National Breast Cancer Foundation.

For more information on Easy Entertaining please e-mail Nik Delfino at nik@EasyEntertainingRI.com or call him at (401) 437-6090.

Easy Entertaining Inc. Releases All New Harvest Menu!

Pastrami and Apple - shaved pastrami - Chef Ashley's apple mustard chutney - cheddar - house mustard - Danielle's whole wheat pumpkin seed bread, photo via Easy Entertaining Inc.

Pastrami and Apple – shaved pastrami – Chef Ashley’s apple mustard chutney – cheddar – house mustard – Danielle’s whole wheat pumpkin seed bread, photo via Easy Entertaining Inc.

Easy Entertaining Inc. has released their entirely new Fall menu for their retail location, the Café at Easy Entertaining, where they serve local comforts for breakfast and lunch Monday through Friday from 8a-2p. The Café’s new menu features signature sandwiches, soups, and salads along with homespun sides and fresh baked sweet treats and breads.

If you’re looking for a quick stop on your way to the office then Easy Entertaining’s Café is your answer. Located in a restored loft space in Providence’s Rising Sun Mills, the Café at Easy Entertaining is the perfect stop on your commute. Breakfast here consists of hot off the stovetop eggs sandwiched between freshly baked English muffins with cheddar, homemade pastries baked fresh daily, and more. Let’s not forget the fresh brewed New Harvest Coffee Roasters coffee to fill your cup.

Your search for a new lunch spot has come to an end as well. The Café at Easy Entertaining’s Fall lunch menu can appeal to any locavore. Nothing suggests Autumn like their Turkey and Fig sandwich showcasing shaved turkey breast, a house made fig spread, NH Country Smokehouse bacon, aioli made with Narragansett Creamery’s Atwells Gold, and baby kale all stuffed on freshly baked ciabatta.

In addition to their Harvest staples, the Café offers classic sandwiches with signature twists such as their Pastrami and Apple sandwich filled with shaved pastrami, cheddar, their apple mustard chutney, and house made mustard. If you’re in the mood for something more basic give their Sun-dried Chicken Caesar Wrap a try. The wrap is stuffed with smoked chicken breast, mixed greens, Narragansett Creamery’s Atwells Gold cheese, homemade croutons, and Easy Entertaining’s sun-dried tomato Caesar dressing. Alongside their mouthwatering sandwiches, Easy Entertaining offers a multitude of vegetarian fare, salads, and seasonal soups.

Enjoy a meal made by a team who takes extreme pride in their food, a team that doesn’t cut corners, and a team that serves a true taste of what Rhode Island has to offer. The Café at Easy Entertaining’s full breakfast and lunch menu can be found on their website, EasyEntertainingRI.com. If you’re looking for a cozy and comfortable lunch spot, look no further and give this quaint little eatery a try. The Café at Easy Entertaining can be located at 166 Valley St, BLD 10 in Providence RI, right in front of the Rising Sun Mill Lofts.

For more information about Easy Entertaining please call Nik Delfino at (401) 437-6090 or e-mail him at nik@EasyEntertainingRI.com.

 


Once Shuttered Main Street School in Warren, RI Celebrates Historic Centennial

Birthday Bash hosted by new tenant, Hope & Main, as the State’s first culinary incubator marks its own one year anniversary
Calling on all alumni to celebrate the spirit of reinvention!

Pie-Eating contest featuring Humble Pie, photo by Alex Braunstein

Pie-Eating contest featuring Humble Pie, photo by Alex Braunstein

As Hope & Main celebrates its first birthday, the historic schoolhouse that it calls home turns 100. Built in 1915, the 18,000 square foot elementary school was faithfully rehabilitated by its new owner, Hope & Main. With the help of a $2.9 million USDA loan, classrooms were preserved, blackboards were restored, and even the maple floors were polished to reveal the places where wooden desks were bolted to the foor. The entire first floor remains a community space devoted to public education about cooking, nutrition and the need to recapture and sustain the local food system.

Hope & Main is calling all alumni who attended the Main Street School to return to their “alma mater” as special guests on Sunday, October 11 from 2-6 p.m. at 691 Main Street in Warren, RI. This historic gathering is so significant, that the Warren Preservation Society will be on hand to video the stories and memories of Main Street School alumni as part of the town’s oral history project.

The Centennial Celebration also coincide with the last Schoolyard Market of the season (Schoolyard is Hope & Main’s makers market), and will be a turn-of-the century themed, fall festival open to everyone free of charge. In addition to the fare that market-goers have discovered at the Schoolyard Market all season long, the Centennial Celebration will feature:

  • 2:30 p.m. Pie-Eating contest featuring Humble Pie
  • 3 p.m. Square dancing with the Town Howlers
  • 4 p.m. Class Reunion for everyone who attended school at 691 Main Street
  • 5:30 p.m. $100 Raffle Prize Winner Announced
  • Plus, Old-timey photo booth and games, Historical artifacts from 1915, Carnival-style food and treats, Photo submission contest, and Live music
  • Festivities are being sponsored by Navigant Credit Union– also celebrating their 100th year of serving Rhode Islanders; and Dave’s Marketplace

There is much to celebrate as Hope & Main boasts a solid report card in its first year of business. The nonprofit food business incubator has jump started more than 50 food businesses, poured more than $1.14 million in into the local economy, and created 124 new jobs. President and Founder, Lisa Raiola says, “When I first saw the building it took real imagination to see the potential for what Hope & Main has now become. It is a vibrant place of reinvention. At the same time we created state-of-the -art production kitchens for food entrepreneurs, we also preserved the school as a community resource where people of all ages can learn about the benefits of healthy eating and local food. Now that we’ve been open for a year, I cannot believe the voracious appetite people have for this novel concept.”

While capturing the stories of Main Street School alumni, Hope & Main will also tell the story of some of its “star pupils” and break-out businesses:

  • Both D​eelish No Scare Skin Care and Ocean State Smoked Fish w​ere among only five finalists in the recent “Get Started Rhode Island” business competition
  • Hola Baked Goods i​s in production full-time to satisfy demand.
  • Fox Point Pickling Co. i​s marinating in 70 stores across five states, plus 6-10 restaurants and corporate cafeterias. Fox Point won a RI Monthly Best of RI award, and is a finalist in the Martha Stewart Living American Made competition.
  • Tito’s Cantina q​uadrupled production and launched four new products, thanks to Hope & Main’s technical support, equipment, and resources.
  • Delsie Catering & Events c​lients include Alex and Ani, RISD, Brown University, The Office of Governor Gina Raimondo, The Dean Hotel, The Governor Henry Lippitt House Museum, Lark Hotels, and the Junior League of Rhode Island.
  • Essentially Coconut h​as seen impressive online sales, and their products can be purchased at Whole Foods and eight other stores across RI and MA.
  • Backyard Food Co. ​is selling 51 stores, including every Dave’s Marketplace in Rhode Island.

Hope & Main invites alumni to submit your school picture or a​ photo of the Main Street School b​y October 9, 2015 for $20 worth of free raffle tickets. For more information about this ticketed event, and for photo contest details, please go to: https://www.facebook.com/events/740013216125621/

 


Foolproof Brewing Launches Peanut Butter Beer Collaboration with Nuts ‘N More

Foolproof Brewing Company has partnered with fellow Pawtucket small business Nuts ‘N More to brew a peanut butter version of Foolproof’s popular Raincloud porter.

The beer, which will be brewed, canned, and kegged by Foolproof, features a new dehydrated peanut butter produced by Nuts ‘N More. Peanut Butter Raincloud will be released in Rhode Island, Massachusetts, Connecticut, Vermont, and New Hampshire before the end of September. The beer will be available in draft and four-packs of 12 oz. cans with a suggested retail price of $9.99.

“I can’t tell you how excited we are to be partnering with another local food artisan, particularly one that shares our hometown,” said Nick Garrison, president and founder of Foolproof. “If you like peanut butter and dark beer, this one is going to be right up your alley.”

“When Foolproof approached us with the notion of producing Peanut Butter Raincloud, we instantly knew this was going to be a terrific collaboration,” said Neil Cameron, co-founder of Nuts ‘N More. “Nothing makes us happier than two local companies joining forces.”

October 2, 2015 0 comment
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Amanda Schroeder holds a Gregg's Death by Chocolate cake ordered by President Barack Obama while campaigning with now Governor-Elect Gina Raimondo in October. Photo by Evan Vucci/AP Photo.
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“Make It In Rhode Island” Inaugural Events and Details Announced

by David Dadekian January 1, 2019
written by David Dadekian
Amanda Schroeder holds a Gregg's Death by Chocolate cake ordered by President Barack Obama while campaigning with now Governor-Elect Gina Raimondo in October. Photo by Evan Vucci/AP Photo.

Amanda Schroeder holds a Gregg’s Death by Chocolate cake ordered by President Barack Obama while campaigning with now Governor-Elect Gina Raimondo in October. Photo by Evan Vucci/AP Photo.

Ed. note: Eat Drink RI’s David Dadekian is on the Raimondo Inaugural Committee and is very excited to be incorporating local food & drink into the events listed in the following news release. The Open House at the State House on Saturday, January 10th from 11 a.m.  – 2 p.m. and the Family Ice Skate at the Providence Rink afterwards from 2 – 3 p.m. are free and open to the public and will feature over twenty restaurants and producers from around Rhode Island. Come enjoy!

“Make It In Rhode Island” Inaugural Events and Details Announced

Will feature a celebratory WaterFire, an Open House at the State House and a Family Ice Skate

The Raimondo Inaugural Committee today announced details of the “Make It In Rhode Island” Inaugural events. All events are free and open to the public and will showcase some of the best Rhode Island has to offer.

“We’d like to invite all Rhode Island families to join us for a special WaterFire next Tuesday, January 6th as well as welcome everyone to the Open House at the State House and the Family Ice Skate on Saturday, January 10th,” said Governor-elect Gina Raimondo and her husband Andy Moffit, who will become the state’s inaugural First Gentleman. “It’s time to turn around Rhode Island and it is critical that we come together to make it happen. This is an opportunity to celebrate what makes our state great and all we have to build upon for our comeback.”

“Make It In Rhode Island” inaugural schedule of events:

Tuesday, January 6th

Daily Mass at St. Raymond’s Church,
1240 N Main St, Providence, RI.
9am

Inauguration of Governor Gina Raimondo and the General Officers of The State of Rhode Island and Providence Plantations
South Portico of the Rhode Island State House
12pm

WaterFire Celebration
The public is encouraged to join Governor Raimondo and the General Officers for a celebratory WaterFire. All parties are free and open to the public.
Doors open at 5:30pm, lighting ceremony begins at 6:00pm.

General Officers’ party locations:
Governor Raimondo: Waterplace Restaurant
Lt. Governor McKee: Jacky’s Waterplace and Sushi Bar
Secretary of State Gorbea: Union Station Brewery
Attorney General Kilmartin: Cafe Nuovo
Treasurer Magaziner: Bar Louie

Saturday, January 10th

Open House at the State House
Hosted by Governor Gina Raimondo and First Gentleman Andy Moffit, the event will feature tastings from Rhode Island restaurants and food and beverage producers, as well as performances from a diverse variety of local groups. Admission is free with a suggested donation of a nonperishable food item to the Rhode Island Food Bank.
82 Smith Street, Providence, RI
11:00am – 2:00pm

Open House restaurants and food & beverage producers:
84 Tavern on Canal
Bacaro
Dave’s Coffee, with Rhody Fresh Milk
Daniele, Inc.
Del’s
Easy Entertaining Inc.
El Rancho Grande
Ellie’s Bakery
Gregg’s
Granny Squibb’s Iced Teas
Hemenway’s
Hope & Main
• Fox Point Pickling Company
• The Backyard Food Company
• Ocean State Smoked Fish
• Biggest Little Popcorn Company
Los Andes
Matunuck Oyster Bar
Narragansett Creamery
New Harvest Coffee Roasters
Simone’s
Sin
Wildwood
Yacht Club Soda

Open House performers:
The Art and Culture of the Americans, Peruvian Dance Group
The Eastern Medicine Singers, Native American Drum Group
Grupo Arcoisis, Dominican Youth Folk Dance Group
JUMP! Dance Company
The Kelly School of Irish Dance
The Laotian Cultural Center of RI Dancers and Musicians
Refined Singers of the King’s Cathedral

Family Ice Skate with Governor Raimondo, First Gentleman Andy Moffit and their kids Ceci and Tommy
Please bring your kids and join the governor’s family for an open skate. Skating and ice skate rentals are free. Hot apple cider and donuts will be provided by Easy Entertaining Inc.
Providence Rink, 2 Kennedy Plaza, Providence, RI
2:00pm-3:00pm

January 1, 2019 0 comment
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News Bites: Hope & Main Announces First Group of Local Culinary Entrepreneurs, RI Food Policy Council Call for Nominations

by David Dadekian September 4, 2014
written by David Dadekian

Hope & MainCurrent news releases—Eat Drink RI is not the source for these items, though I will add I’m a huge fan of Hope & Main and was proud to have several of these first incubuses sample their product at the Eat Drink RI Festival in April, and I’m a member of the Rhode Island Food Policy Council—please follow any links for more information.

Hope & Main Food Business Incubator Announces Inaugural Cohort

More than 30 food entrepreneurs will launch culinary businesses this month as members of the state’s first food business incubator program

Hope & Main, a forward-thinking, non-profit food business incubator designed to support the local food system and to strengthen the region’s economy, today introduced its inaugural group of members, a cohort of more than 30 culinary entrepreneurs who will be growing early-stage food startups and other food-related businesses from the organization’s headquarters in Warren, Rhode Island. The companies will begin full production at Hope & Main’s newly renovated facility in September 2014.

The many resources offered by Hope & Main’s incubator program, coupled with the fact that the organization does not receive equity in its members’ companies, prompted a flood of applications from entrepreneurs seeking to jump-start food ventures. Members hail from across Rhode Island and Massachusetts, and include specialty food product makers, catering companies, food trucks, farmers, personal chefs and nutritionists.

Hope & Main will hold a Grand Opening & Ribbon Cutting event on October 3 to celebrate the opening of the newly-renovated facility, largely financed through a USDA Rural Development Community Facilities Loan, and to introduce the public to the inaugural cohort of member companies.

As the state’s first food business incubator, Hope & Main’s nonprofit incubator program gives food startups the chance to grow in their first two to three years without the cost of equipping their own commercial facilities. Members benefit from extensive mentoring, access to fully equipped and affordable workspace, and immersion in an entrepreneurial environment where they can collaborate with industry experts and peers. Hope & Main’s aim is to create a community of support for food entrepreneurs and to serve as a springboard for the launch and growth of new culinary enterprises.

Hope & Main is great example the new ‘sharing economy’ where small producers can access an extensive platform of resources that not only reduce expense and exposure to risk but also increase the chance for success,” says Lisa Raiola, founder and president of Hope & Main. “It has given these fledgling entrepreneurs the opportunity to think big even as they start small. It is their promise and enthusiasm that has brought us to this milestone.”

The inaugural cohort of entrepreneurs and their food-related startups are:

Acacia Food Truck & Kitchen
Member: Dawn Brooks-Rapp
www.acaciacafe.com
twitter.com/AcaciaFoodTruck

Agraria Edibles
Member: Barbara Link
www.agrariafarm.com
facebook.com/AgrariaFarm

Allie’s Genuine Goodness
Member: Elizabeth Alvarez
www.alliesgenuinegoodness.com

Anavila Bakehouse
Member: Margie Aitkenhead

The Backyard Food Company – CURRENTLY RUNNING A KICKSTARTER CAMPAIGN
Members: Matthew McClelland and Loubnen Sukkar
www.thebackyardfoodcompany.com
twitter.com/BackyardFoodCo

Bella Piccolina
Member: Daniela Mansella
www.bellapiccolina.com
twitter.com/dmansella
facebook.com/daniela.mansella

Biggest Little Popcorn Company
Member: Roselette W. DeWitt
www.biggestlittlepopcorncompany.com
twitter.com/biggestlilpopc
facebook.com/biggestlittlepopcorncompany

The CupCake Contessas
Members: Marylee Dixon and Karianne Polak
twitter.com/TheCupcakeConte
facebook.com/TheCupCAKEContessas

Dough
Member: Helena Sheusi
www.doughtreats.com
facebook.com/doughtreats

Essentially Coconut
Member: Sophia Gartland
www.essentiallycoconut.com
twitter.com/essentiallycoco
facebook.com/essentiallycoconut

Fox Point Pickling Company
Member: Ziggy Goldfarb
www.foxpointpickles.com
twitter.com/FoxPointPickles
facebook.com/FoxPointPicklingCo

Great Gaines Foods
Member: Judy Venter-Gaines
www.greatgainesfoods.com
twitter.com/greatgainesfood
facebook.com/GreatGainesFoods

Griffith Gardens
Member: Bryan Sirois
facebook.com/GriffithGardens

Halsey & Bowen Peanut Sauce
Member: Morgan Hollenbeck

HOLLISTER Tamales
Members: Charles and Kaari Groscup
www.HOLLISTERTamales.com
facebook.com/HollisterTamales

Laughing Gull Chocolates
Lindsay Tarnoff
www.laughinggullri.com
twitter.com/laughinggullri
facebook.com/LaughingGullRI

Lori’s Primo Granola
Member: Lori Vartanian
www.primogranola.com

Matt’s Magic Brownies
Member: Matt D’Alessio
www.mattsmagicbrownies.com
twitter.com/MattsMagicBrwne
facebook.com/MattsMagicBrownies

Mima’s Gluten-Free & Nut-Free
Members: Lois Mahoney and Betsy Shealy
www.mimasglutenfree.com
twitter.com/mimasgf
facebook.com/mimasgf

My Lil’ Chefs
Members: Jack Achenbach and Casey Paige
www.mylilchefswebsite.com
twitter.com/MyLilChefs

New England Syrup & Tonic
Members: Candace and Chris Clavin

New Urban Farmers
Members: Bleu Grijalva and Emily Jodka
www.newurbanfarmers.org

Nutritionally Sound
Member: Meg O’Rourke RD-LDN
www.harmonywithfood.com

Ocean State Smoked Fish Company
Member: Jeffrey Powell
facebook.com/OceanStateSmokedFishCompany

Pies by Moira
Member: Moira Walker
facebook.com/piesbymoira1

Spicy Penguin
Member: David Peligian
www.thespicypenguin.com
twitter.com/SpicyPenguinPVD
facebook.com/thespicypenguin

Tito’s Cantina
Member: Richard Reavis
www.titos.com
facebook.com/titoscantina

Uncle Truscott’s Classic American Confections
Member: Peter Kelly

 


Members of the RI Food Policy Council tour Hope & Main

Members of the RI Food Policy Council tour Hope & Main

The Rhode Island Food Policy Council is seeking new Council Members for the 2015 term.

New members will be elected at the December 2014 Annual Meeting.

Nomination Forms due on September 30th.

Who Should Be Nominated?

The Council seeks qualified candidates, from diverse sectors of the Rhode Island food system, who are committed to and interested in food systems change.

The membership selection process strives to achieve racial, socioeconomic, ethnic and geographic diversity.

What’s Involved?

Responsibilities of Council members include:

  • Create new and innovative ideas and plans for the Rhode Island food system
  • Monitor and promote the Rhode Island food system across multiple sectors
  • Help to maintain direction, purposes & goals, functions and responsibilities of the RIFPC

Detailed info on Council duties can be found on our website.

How Do I Find Out More?

If you have specific questions about Council roles and responsibilities, please contact RIFPC Vice-Chair Krystal Noiseux.

If you are a part of (or know of!) a community organization that might benefit from hearing more about RIFPC in general -who we are, what we do, and how community members can get involved with us – please let Krystal know and she’d be happy to reach out to them as Chair of our Governance Committee.

September 4, 2014 0 comment
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