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Lasagna from Giusto
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News Bites: Giusto’s Lasagna Program Returns / Weekapaug Inn Sunday Suppers / Holidays with Sakonnet Vineyard / Holidays at Track 15

by David Dadekian
written by David Dadekian

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

Giusto’s BOGO Lasagna is Back with Some Extras

Giusto’s annual Buy One, Give One Lasagna program is back for its 5th year. For guests who purchase a lasagna, Giusto will donate one to the MLK Center in Newport and new this year, Giusto also will donate five items from their food pantry wish list as well.

Lasagnas are $75 and feed 6-8 people. They can be with meat or vegetarian with mushroom bolognese.

They’re also encouraging guests to donate directly to MLK Center as well. If a guest purchases a lasagna and makes a donation directly to the MLK Center, Giusto will thank that guest with a $20 gift card they can use on their next visit to Giusto (limit one per guest).

Orders can be placed via phone between 1pm-6pm by calling 401-324-7400. Lasagna pick-ups start on November 24th and go through December 23rd.

Weekapaug Inn Announces Sunday Supper Series

A Seasonal Family Dining Experience

This November, Weekapaug Inn, a timeless Relais & Chateaux and Forbes Five Star Hotel, New England-style inn set in the peaceful Weekapaug community perched on the idyllic Quonochontaug Pond with sweeping views of the Atlantic beyond, announces its Sunday Suppers, a weekly tradition celebrating the flavors of the fall and winter season.

Taking place every Sunday evening 5:30-9 pm throughout the months of November and December (Nov. 16, 23, 30, Dec. 7, 14, 21, and 28) at The Restaurant, these gatherings feature a family-style menu crafted by the culinary team and served in an inviting coastal-New England setting.

The rotating menu highlights seasonal ingredients from Rhode Island’s local farms and fisheries, blending New England flavors with a refined coastal presentation. The evening begins with freshly baked artisan bread and Vermont-cultured butter, followed by a rotating selection of salad or appetizer, entree, and dessert each week, plus a complimentary glass of house red or white wine for each adult.

Capturing the spirit of traditional Sunday gatherings where conversation and connection take center stage, the price is $65 for adults, $25 for children ages 9-12 and children under eight years old dine complimentary. Guests are encouraged to reserve in advance by visiting OpenTable. Visit weekapauginn.com for more details. Follow Weekapaug Inn at @WeekapaugInn on Instagram, Facebook.

Complement Your Holiday Feast with Wines from Sakonnet Vineyard

From Turkey to Trifle, New England’s Oldest Vineyard offers the Perfect Pairings

As the holidays approach, Sakonnet Vineyard, New England’s oldest vineyard celebrating its 50th anniversary in 2025, is pleased to offer a variety of wines to pair with any holiday dish, from longtime family recipes to twists on the traditional.  Bottles and cans can be purchased in the Little Compton tasting room, at local retailers, and can be ordered online at www.sakonnetwine.com/shop and shipped to 40 states.

“This time of year is all about the food; from the Thanksgiving turkey with all the trimmings, to holiday cookies, to the dishes that promise good luck as we enter a new year,” said Marissa Stashenko, Director of Operations, Sakonnet Vineyard. “A perennial challenge for many is choosing the wines that will best complement all the wonderful flavors on the table and please the palates of their guests. Our wines are approachable enough for everyday enjoyment, yet complex enough to be worthy of a celebration.”

Stashenko and her husband, Sakonnet winemaker James Davids, recommend the following pairings this holiday season. 

Vidal Blanc / 2023 Sauvignon Blanc: Both are dry, bright, and crisp white wines with citrus flavors and floral aromatics that pair well with:  

  • Roasted seafood and poultry 
  • Green salads 
  • Roasted vegetables 
  • Oysters 
  • Goat cheese, Brie, Gruyere, Gouda 

Belcourt White: This delightful estate-grown blend combines the crisp, refreshing notes of Chardonnay with the aromatic, floral characteristics of Vidal Blanc, resulting in a well-balanced wine with a hint of citrus and a smooth lingering finish. Pairs well with: 

  • Roasted fish (flaky white fish or salmon)  
  • Roasted chicken or turkey
  • Potatoes, cream sauces 
  • Semi-soft, triple cream cheeses 

Eye of the Storm Rosé: This ripe, medium-bodied, fruit-forward, and aromatic Rosé pairs well with: 

  • Charcuterie 
  • Fried chicken 
  • Grilled meats and seafood 
  • Fruit desserts 

Pinot Noir: This elegant wine showcases vibrant red fruit flavors, subtle earthy undertones and delicate tannins. Pairs well with:  

  • Glazed ham, duck, lamb, salmon 
  • Mushrooms, truffle, cinnamon, orange 
  • Creamy sauces or lighter red sauces 
  • Chocolate dishes 

Belcourt Red / Cabernet Franc & Merlot: These classic red blends boast deep, intense flavors of blackberry and dried cherry, with subtle hints of clove and tobacco. Belcourt Red is riper, and the Cabernet Franc & Merlot is earthier, but they both pair well with: 

  • Roasted turkey, beef roast, pork shoulder, venison 
  • Braised dishes 
  • Potatoes, red sauces 
  • Chocolate desserts 

Sakonnet Vineyard is open year-round, Thursdays through Sundays, from 11:00 a.m. to 7:00 p.m.  An array of guest experiences is available, including a café with a seasonal menu; wines by the glass or bottle; event packages for private groups; and seasonal activities, including yoga classes, harvest events, live music, holiday celebrations and more.

Festive Happenings at Sakonnet Vineyard for the Holiday Season Start on November 30th  

Visits with Santa, holiday market and more mark the season of celebrations

Holidays at Sakonnet Vineyard
Holidays at Sakonnet Vineyard

Sakonnet Vineyard,  New England’s oldest vineyard celebrating its 50th anniversary in 2025, is celebrating the holiday season with a series of festive events beginning November 30th. 

  • On Sunday, November 30th, kick off the holiday season with Santa Claus and Mrs. Claus! From 2:00 p.m. to 4:00 p.m., guests can visit Santa and take complimentary photos, decorate cookies, and enjoy mulled wine and hot chocolate. The event will conclude with a special tree lighting. Guests are encouraged to bring a new, unwrapped toy to donate to the Tiverton Police Department’s “Operation Blue Santa” program to help provide holiday gifts to local children in need.
  • On Saturday, December 6th from 1:00 p.m. to 5:00 p.m., a Christmas market will feature more than a dozen local artisans offering their work for sale in the barn.  
  • On Saturday, December 13th, guests will have the opportunity to enjoy a selection of classic Christmas cookies crafted by the pastry team at the Coast Guard House and paired with Sakonnet wines. Available while supplies last.

Throughout the season, guests can enjoy mulled wine and hot chocolate by the fire in the tasting room and outdoors by the firepits and heaters, in addition to wine tastings and a selection of seasonal foods. Each Saturday from 1:00 p.m. to 4:00 p.m., guests can enjoy live music in the tasting room. The lineup includes pop singer and songwriter Ruby Mac on November 29th and December 20th, one-man band Frank Foot on December 6th, the modern acoustic stylings of Stefan Couture on December 13th, and the versatile singer and songwriter Dave Alves on December 27th.  

“Between the warmth of the tasting room fire and the glow of the outdoor fire pits, the vineyard takes on a quiet magic this time of year,” said Marissa Stashenko, Director of Operations, Sakonnet Vineyard.  “It’s a cozy escape from the pace of the season – the perfect place to slow down and enjoy a glass of wine with friends.”

In addition to the special events, Sakonnet Vineyard’s tasting room is open Wednesday, Thursday & Sunday 12:00 p.m. – 5:00 p.m. and Friday & Saturday 12:00 – 7:00 p.m. The indoor fireplace and outdoor fire pits and heaters will be lit while guests enjoy wine tastings, wines by the glass or bottle, and selection of seasonal menu items. Sakonnet Vineyard has a variety of gifts available for purchase in the tasting room and online, including gift cards, merchandise, and wine (available to be shipped to 40 states), as well as membership to the Wine Club. Wine Club members receive 20% off quarterly wine allocations, each including three bottles selected by the winemaker; discounted bottles, tastings, retail, and food at the vineyard; and invitations to Wine Club release parties. Allocations can be shipped to 40 states or picked up at the winery. Membership is free and can be canceled at any time. To sign up, visit www.sakonnetwine.com/wine-club.

All Aboard the Holiday Cheer Train at Track 15!

Festive décor, giving trees for Children’s Friend, and visits from Santa start November 24th  

Track 15 Holiday Cocktails
Track 15 Holiday Cocktails

Track 15 food hall, located at 1 Union Station in downtown Providence, is celebrating the holiday season with a variety of events and activities for all ages.

“We are excited to celebrate our first holiday season at the food hall,” said Chris Marsella, owner, Track 15.  “From holiday markets to visits with Santa, and support for the local community through a partnership with Children’s Friend, we look forward to sharing the holiday spirit with our guests.”

Track 15’s halls will be decked on Tuesday, November 25th as they kick-off a gift drive for Children’s Friend, which serves Rhode Island’s most vulnerable young children.  Through December 17, guests are encouraged to choose a tag from the giving trees located throughout the food hall, purchase a new gift for that child, and return it unwrapped.  Children’s Friend will distribute the gifts to local families in time for their holiday celebrations. 

On Saturday, November 29th, Track 15 will mark Small Business Saturday with a holiday market showcasing local artisans from 2:00 p.m. to 5:00 p.m., followed by the official lighting of the food hall’s 20-foot Christmas tree on the outdoor plaza at 4:30 p.m.  Carolers from the VoX (Voices of Christmas) will be on hand to sing holiday favorites and Track 15 vendors will offer festive treats.

A second holiday market co-hosted by RI Night Market will also be held on Friday, December 5th from 5:00 p.m. to 9:00 p.m. to coincide with that evening’s WaterFire, featuring more than 20 local artisans.

Santa will visit Track 15 on Thursday, December 11th from 4:30 p.m. to 6:30 p.m. and Saturday, December 20th from 11:30 a.m. to 2:30 p.m.  Visits with Santa are complimentary and guests may take their own photos. Local arts and craft vendors from Local401Artists will also be on-hand for mini-holiday markets.During these special events, guests can look for festive treats from Track 15 culinary vendors, such as Crispy Borek:flaky, fried handheld pastry roll filled with vegetables or meat from Tolia;  Tiramisu with Vermont Creamery mascarpone and cocoa nib crumble from Giusto; and from Little Chaska, a Potato Fritter seasoned with carom seeds and spices and Warm Carrot Pudding with pistachios.  Bar Romolo will offer Hot Apple Cider, Hot Chocolate (boozy or non-alcoholic), Winter Sangria, and a Blood Orange Spritz.

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ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
chefs & restaurantscookingnewswine & drinks

News Bites: ISCO Announces First-ever Pizza Strip Spirit / Ocean State Job Lot Program to Combat Food Insecurity / Over $1M in Grants to Support Local Food System / New March Menus at Avvio + Celeste

by David Dadekian
written by David Dadekian

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

ISCO Spirits Launches First-ever Pizza Strip Spirit
Li’l Rhody Pizza Strip—Because Life’s Too Short to Keep Your Cheese On

ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
ISCO’s Li’l Rhody Pizza Strip, photo by Rachel Hulin

ISCO Spirits announced the upcoming release of what is believed to be the first-ever pizza strip spirit, Li’l Rhody Pizza Strip. Paying homage to a beloved Rhode Island food, this specialty spirit is joyfully crafted from 100% organic wheat, real pizza strips from local spot Pizza J and spices from The Ocean State Pepper Company. 

This new spirit continues to tell the story of ISCO’s out-of-the-box approach to product development and authenticity. Almost five years after opening their doors, the distillery continues to be more innovative than ever. Lil Rhody Pizza Strip vodka joins their mainstay spirit line up of Ostreida Oyster Vodka, Seaflow Ocean Gin, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Standard Bourbon, Patina Barrel Aged Gin and Gemma Crystal Vodka. They are also working on a pizza vodka that includes cheese for release later this year, for those that prefer a beverage based on a more widely-known style of pizza. 

“This project has been an absolute blast to work on,” said Manya Rubinstein, CEO of ISCO. “ISCO has two main interests: sustainable sourcing and making something that speaks creatively about where we come from. Li’l Rhody Pizza Strip does both: it uses organic wheat as its base and is a loving homage to the quirkiness and vivaciousness of our home state.” 

“The spirit opens with an herbaceous bouquet of oregano and marjoram, followed by flavors of bright garlic, rich tomato, fresh bread and savory Italian herbs that coax your palate towards a comforting and lightly herbal finish—basically, perfection!” said Co-Head Distiller Dan Neff. Co-Head Distiller Eric Olson agreed, adding that “it’s delicious in a martini, Bloody Mary or simply mixed with Coca Cola and a squeeze of lemon.” Early fans of the spirit have also created the “Italian Stallion” shot, which involves licking shredded cheese off your wrist, taking a shot of Li’l Rhody Pizza Strip, then quickly eating a pickled pepperoncini pepper.

Ocean State Job Lot Launches ‘Feed for Free’ Program to Combat Food Insecurity in Rhode Island

New initiative enables customers to donate food to area pantries at no cost

Ocean State Job Lot (OSJL), the region’s premier discount retail chain with 159 stores across the Northeast, is proud to announce the launch of its Feed for Free program, an innovative food donation initiative designed to provide critical resources to area food pantries while rewarding customers for their generosity. Piloting in all Rhode Island stores beginning Monday, February 17, this new program builds on OSJL’s long-standing commitment to fighting food insecurity.

How It Works:

  • Customers can purchase $10.00 or more of food from specially marked Feed for Free displays at any OSJL store in Rhode Island.
  • They will receive a Crazy Deal® Gift Card equal to the value of their purchase.
  • Customers can then choose to donate the food to OSJL for distribution to area food pantries or keep the food for themselves.

“This program provides a simple way for customers to help their neighbors while getting rewarded for their generosity,” said Marc Perlman, Principal Owner and CEO, Ocean State Job Lot. “We donate millions of meals each year, and now, with the Feed for Freeprogram, our customers can take an active role in supporting their communities while enjoying the savings OSJL is known for.”

The Feed for Free program expands on OSJL’s successful Eat for Free initiative and reflects the company’s deep commitment to philanthropy and community engagement. OSJL has a long history of addressing food insecurity through its Three-Square Meals program, ongoing food pantry partnerships, and large-scale meal donations.

The Rhode Island pilot program will serve as a model for potential expansion to OSJL locations across the Northeast later this year.

Over $1M in Grants Awarded to Support RI’s Local Food System

The Rhode Island Department of Environmental Management (DEM) is announcing over $1M in Resilient Food Systems Infrastructure (RFSI) grant awards to four local food businesses and organizations. These projects support the development of RI Grown products and will support expanded capacity for the aggregation, processing, manufacturing, storing, transporting, wholesaling, and distribution of locally produced food products, including specialty crops, dairy, grains for consumption, aquaculture, and other food products, excluding meat and poultry. DEM’s RFSI Grant Program is funded through American Rescue Plan (ARP) funding from the US Department of Agriculture (USDA) to provide grants that directly support middle of the supply chain activities in RI’s local food system.

“I’m glad the state is distributing these federal RFSI funds that were made available under the Biden Administration to local projects that will strengthen the resilience in Rhode Island’s food system and create new revenue streams for small and mid-sized farmers and producers,” said Senator Jack Reed.“This federal investment will benefit food producers statewide and help get more fresh, Rhode Island-grown food and products to tables, grocery stores, and restaurants across the region and beyond.”

“Families in every corner of the state should have access to affordable, healthy food,” said Senator Sheldon Whitehouse.  “This federal funding will support our small businesses as they connect more Rhode Islanders with fresh products from local farmers and fishermen.”  

“This funding for Rhode Island’s food infrastructure is a win for local farmers and consumers. By strengthening our state’s food supply chain, we’re not only supporting small businesses but also ensuring that more locally grown food reaches Rhode Islanders,” said Representative Seth Magaziner. “I’m glad to see these federal dollars at work, and I’ll always fight to bring more of our tax dollars home to strengthen Rhode Island’s food supply and lower food costs.”

“At a time of rising prices — from eggs to produce and other grocery staples — it’s important that we bolster Rhode Island’s food supply chains and infrastructure,” said Representative Gabe Amo. “This funding will help support farmers in our state who rely on local markets to sell their products while also delivering fair wages for laborers and fair prices for consumers. I look forward to continuing to work as a delegation to bring these federal resources home to help bring down prices and put healthy on the table for families.”

“By helping local businesses and food producers gain access to improved infrastructure, the RFSI grants make Rhode Island’s local food system more resilient and inclusive,” said Governor Dan McKee. “The supply chain is at the heart of our local food system, and providing funding assistance for food infrastructure improvements allows Rhode Island’s vibrant food economy, food security, and supply chain resiliency to grow stronger.”

“Providing grants to local food businesses and producers is essential to DEM’s mission of fostering a more resilient, locally driven food system,” said DEM Director Terry Gray. “These grants are a step forward in strengthening Rhode Island’s food security and supply chain resilience, supporting local food infrastructure, and promoting growth across the food economy, while enhancing access to fresh, locally sourced products for consumers.”  

The grant awardees are as follows:

  • Farm Fresh Rhode Island (FFRI), Providence.
    • Award amount: $193,463.
    • Project description: Through this project, the FFRI Food Hub will upgrade equipment, expand processing capabilities, and modernize IT systems to build resilience in the center of the supply chain and increase new market opportunities for RI and regional farmers with wholesale and institutional customers. In this scope of work, FFRI will pilot Rhody Red Sauce, a product that will incorporate locally grown food into a sauce for K-12 cafeterias. FFRI will also improve the Market Mobile Food Hub Technology system that updates and improves our overall systems for the sales, and aggregation and distribution of local food to institutions and wholesale customers.  
  • Southside Community Land Trust (SCLT), Cranston.
    • Award amount: $519,939.
    • Project description: SCLT will develop the Cranston Food Hub, a new facility at Urban Edge Farm that will streamline and expand SCLT’s capacity to aggregate, process, store, and distribute locally sourced and culturally familiar produce grown by the small-scale farms operated by historically underserved producers based in SCLT’s land access network in the Providence Metro Area.
  • Brandon Family Farm, West Kingston. 
    • Award amount: $101,670.
    • Project description: Real Food RI LLC D.B.A. Brandon Family Farm will make several upgrades and additions to a farm building that will allow it to aggregate and distribute over 75 tons of RI Grown produce every year to grocery stores across RI through a collective purchasing agreement between at least eight different farms.
  • The Hard-Pressed Cider Company, West Greenwich.
    • Award amount: $282,844.
    • Project description: The Hard-Pressed Cider Company will use RFSI grant funds to construct a new apple cider production facility on their farm. The production facility will focus on the aggregation of local RI apples to increase the ability to store, sort, wash, and process apples into apple cider, hard apple cider, and other apple food products while improving food and worker safety.

Future RFSI equipment only awards are currently under review by USDA. DEM will continue supply chain coordination initiatives that focus on business support and market development to support the impact of these RFSI awards on RI’s food system. DEM works across many fronts to benefit and strengthen RI’s green economy and to assist local farmers and fishers in growing their businesses. DEM also continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties.

Rhode Island is home to a thriving young farmer network, with more than 1,000 farms. According to the recently published 2022 Census of Agriculture, Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and total land in farms in RI grew from 2017 to 2022 according to the census data, demonstrating the increased support for local agriculture and food throughout the state. Supporting local agriculture benefits all Rhode Islanders, ensures our future food security, enhances our environment, and celebrates the state’s unique food cultures and landscape.

Avvio Ristorante Celebrates Italy with ‘A Taste of Sicily’ Prix Fixe Menu

Three-course, Limited-time Prix Fixe Menu Available for the Month of March

Avvio "Taste of Sicily" Menu
Avvio “Taste of Sicily” Menu

Avvio Ristorante, located at Garden City Center, 90 Hillside Road in Cranston, will celebrate the cuisine of Sicily with a special prix fixe menu for the month of March.

The three-course menu is available daily during dinner hours only. The cost is $42.00 per person, exclusive of tax and gratuity, and is not available for take-out. For more information or to make reservations, visit www.avvioristorante.com. 

The menu begins with a choice of antipasti: Crudo, with fluke, orange, pistachio, fennel, Castelvetrano olive, and extra virgin olive oil or a Stuffed Sweet Pepper with focaccia stuffing, scamorza, hot Italian sausage, and bread crumb.

Entrée choices include a whole roasted Sea Bass with citrus, herb, and chicory salad; Pollo Agrodolce: tomato-olive braised chicken thighs, white wine, cannellini beans, oregano, parsley, and cous cous; and Gnocchi alla Norma with charred eggplant, tomato, basil, garlic, and ricotta salata.

Dessert choices are Pistachio Cannoli with sweet cream and chocolate chips or Blood Orange Sorbetto with candied mint.

Celeste in Narraganset Offers a Taste of Italy with Two-Course Prix Fixe Menu 

Celeste "Taste of Italy" Menu
Celeste “Taste of Italy” Menu

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island is pleased to announce its latest monthly prix fixe menu, a two-course meal that highlights the cuisine of Italy. The specialty menus are available Sunday through Thursday and are $30.00 per person, tax and gratuity excluded. To make reservations, please call 401-792-4333 or visit www.celesteri.com. 

Each month during the off-season, Celeste has highlighted the culinary delicacies of a new coastal European region, including France and Portugal.  Celeste’s menu this month will take guests on a tour of Italy with dishes inspired by Venice, Veneto, Rome, Tuscany, and Puglia. 

First-course choices include Beet Carpaccio (Venice) with whipped goat cheese, winter citrus, shaved chicories & fennel and hazelnut; Gnocchi (Veneto) with pancetta, brussel sprouts, Pecorino Romano and browned butter; or Bruschetta (Rome) with caramelized winter squash, Stracciatella, bitter greens, crumbled walnut and balsamic. 

Entrée selections include Chicken Cacciatore (Tuscany) with roasted local mushrooms and creamy polenta and Orecchiette con Salsiccia (Puglia) with shaved onion, braised rabe and Pecorino Romano.

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Aurelia at Castle Hill, photo courtesy of Castle Hill Inn
chefs & restaurantsnewswine & drinks

News Bites: Castle Hill Inn Introduces Aurelia at Castle Hill / Newport Restaurant Group Donates $64,000 to Local Nonprofits / Celeste Now Open in Narragansett

by David Dadekian
written by David Dadekian

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

Newport’s Castle Hill Inn Announces New Fine Dining Restaurant, Aurelia at Castle Hill, Featuring Six-Course Culinary Experience

Formerly known as The Dining Room at Castle Hill, Aurelia is now open with imaginative dishes utilizing Newport’s local bounty of produce, seafood, and artisanal producers

Aurelia at Castle Hill, photo courtesy of Castle Hill Inn
Aurelia at Castle Hill, photo courtesy of Castle Hill Inn

Castle Hill Inn, the iconic Relais & Châteaux property on Newport’s Ocean Drive, announces Aurelia at Castle Hill, Newport’s newest fine dining restaurant, is now open. With its sweeping views of the Atlantic Ocean and Narragansett Bay, there is no better location for a celebration, whether it be a special milestone or anniversary or for celebrating family, friends, or, simply, life.

Known in its original incarnation as The Dining Room at Castle Hill, Aurelia offers a six-course prix fixe menu featuring a seasonal experience focusing on contemporary New England cuisine that is simple, elegant, and ingredient-driven.

“We are thrilled to officially announce Aurelia at Castle Hill, a reimagined dining experience at Castle Hill Inn,” said Brian Young, Managing Director. “Born of our commitment to providing the finest dining experience in Newport, we know our guests will love Aurelia’s unique, six course chef’s tasting menu, taking them on a culinary journey over the two-and-a-half hour experience. Aurelia will offer the same beloved location and exemplary service as The Dining Room, but with an even more elevated ambiance and modern fare.”

Helmed by Chef de Cuisine Dylan Cadrette, Aurelia will offer both a precise, yet playful take on New England cuisine. Having honed his skills at Forbes Five-Star hotels Wheatleigh and Blantyre in The Berkshires, as well as Coast Restaurant in Rhode Island’s The Ocean House, Chef Cadrette is inspired by the world around him, coaxing complex flavors out of garden, land, and sea.

“Our aim is to serve simple and elegant ingredient-driven food, classically derived yet infused with modern techniques and twists,” stated Cadrette.

Aurelia’s name is inspired by the scientific pursuits of Castle Hill’s original owner, Alexander Agassiz. A Harvard professor known as the father of marine biology, Agassiz used his home at Castle Hill as a form of field laboratory, studying the abundant sea life in and around Narragansett Bay. The bay’s moon jellyfish, or Aurelia, was a favorite object of his research. 

Aurelia at Castle Hill sources seafood fished from the waters around Aquidneck Island, fruits and berries from local orchards, and artisanal cheeses. Much of the produce for Aurelia is grown in Castle Hill’s kitchen gardens and greenhouses, nestled among the Inn’s forty acres. The exceptional wine list features more than 800 selections and has been awarded the “Best of Award of Excellence” from Wine Spectator for ten years running. Wine and house-made non-alcoholic pairings, curated by Aurelia’s sommelier, complement the menu.

Aurelia at Castle Hill is offering dinner service Thursday – Monday (closed Tuesday and Wednesday) from 5:30 – 9:00pm. Reservations are required and available through Tock. The six-course menu is available at $165 per person, exclusive of tax and gratuity. Wine pairings are available for an added cost.

For more information on Aurelia or to make a reservation, please visit www.aurelianewport.com. For more information or to book a stay at Castle Hill Inn, visit www.castlehillinn.com.

Newport Restaurant Group Donates $64,000 to Local Nonprofits through 2023 Gift Card Donation Program

Jennifer Backman, Executive Chef, Waterman Grille; Eva Agudelo, Founder, Hope’s Harvest and Director of Value Chain Strategy of Farm Fresh; Brooke Warner, Volunteer Accessibility, AmeriCorps VISTA, Farm Fresh RI; and Ally Jennings, Hunger Relief Program Manager, Hope’s Harvest. Photo courtesy of Newport Restaurant Group
Jennifer Backman, Executive Chef, Waterman Grille; Eva Agudelo, Founder, Hope’s Harvest and Director of Value Chain Strategy of Farm Fresh; Brooke Warner, Volunteer Accessibility, AmeriCorps VISTA, Farm Fresh RI; and Ally Jennings, Hunger Relief Program Manager, Hope’s Harvest. Photo courtesy of Newport Restaurant Group

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce that it has donated $64,000 to local nonprofits as a result of its annual, year-round gift card program, exceeding last year’s fundraising total by more than $4,000. Through the program, $2.00 from every gift card purchase is donated to area nonprofits fighting food insecurity. Since the program’s inception in 2019, more than $214,000 has been distributed to local agencies.  

“So many of our neighbors face food insecurity on a daily basis, and we are grateful to the wonderful organizations in our region that work tirelessly to provide relief,” said Paul O’Reilly, President and Chief Executive Officer, Newport Restaurant Group. “We are honored to have the opportunity to support this work, and we thank our incredible guests without whom this donation would not be possible.”

The 2023 recipients include the Aquidneck Community Table, Dr. Martin Luther King Jr. Community Center, RI Community Food Bank, and Hope’s Harvest in Rhode Island, and the Brookline Food Pantry, The Food Project, and Centre Street Food Pantry in Massachusetts. 

“We are so grateful to the Newport Restaurant Group for their years of partnership with Farm Fresh RI,” said Eva Agudelo, Founder, Hope’s Harvest and Director of Value Chain Strategy of Farm Fresh.  “Whether it’s ordering local food for their restaurants or getting their hands dirty gleaning produce, we know the Newport Restaurant Group has a passion for supporting farmers. This generous $8,000 donation to our Hope’s Harvest program will help increase food security for our most vulnerable neighbors and fairly compensate local farmers for food that alleviates hunger. We are so glad that Newport Restaurant Group shares our vision of a Rhode Island where everyone enjoys an abundance of fresh, local food.”

In addition to the financial support, NRG employee owners volunteer with these organizations throughout the year in a variety of ways, from collecting non-perishable food items for the RI Community Food Bank to preparing and serving dinners at the Martin Luther King Jr. Community Center, to harvesting surplus fruits and vegetables at local farms that are distributed to hunger relief agencies through a partnership with Hope’s Harvest.

“The RI Community Food Bank is so grateful to the Newport Restaurant Group for this generous donation,” shared Andrew Schiff, CEO, RI Community Food Bank. “It’s so meaningful for us to receive this kind of support from our state’s restaurant industry. This gift will enable us to provide nutritious food to the 80,000 Rhode Islanders per month who visit our agencies.”

The 2024 gift card program is ongoing and gift cards can be purchased at any NRG property or online at www.newportrestaurantgroup.com.

Celeste, a Coastal European Restaurant from Newport Restaurant Group, Now Open

New concept in Narragansett replaces TRIO Kitchen + Bar 

Celeste Bar, photo by Erin McGinn courtesy of Newport Restaurant Group
Celeste Bar, photo by Erin McGinn courtesy of Newport Restaurant Group

Newport Restaurant Group (NRG), a collection of unique culinary concepts throughout Rhode Island and Massachusetts, is pleased to announce the opening of its newest restaurant in Rhode Island, Celeste. The coastal European concept replaces TRIO Kitchen + Bar at 15 Kingstown Road in Narragansett, which served residents and visitors for 15 years. 

“We are thrilled to open Celeste to the Narragansett community and beyond,” said Jeff Tenner, Director of Concept Development, Newport Restaurant Group. “The refreshed interior and exterior – including a completely reconfigured patio and outdoor bar which will maximize water views – will be complemented by our culinary and beverage teams’ exciting and creative menus. We can’t wait to share Celeste with locals and visitors alike.”

Celeste, which means “heavenly” in both French and Italian, is representative of the elements that inspired the new concept: the Coastal European cuisine it serves, the al fresco dining experiences enjoyed along the coast, and its location near the ocean. The Celeste “mermaid” depicted in the logo is guided by the stars above her as she presents guests with the gifts of the sea.

Celeste’s unique menu, crafted by Executive Chef Andrew Gould and Newport Restaurant Group’s talented culinary team, features a raw bar, an expanded pizza menu, shareable small plates, and entrees steeped in the flavors of coastal Italy, France, and Spain.

Raw Bar items include Local Oysters with mignonette and cocktail sauce; Wild Rhode Island Clams; Poached Shrimp with cocktail sauce; Tuna Crudo served Sicilian style with capers, Castelvetrano olives, anchovy, and extra virgin olive oil (EVOO); Jonah Crab with Calabrian chili vinaigrette, baby gem lettuce, and watermelon radish; and Cured White Anchovy with EVOO and parsley.

Starters include Patatas Bravas with smoky bravas sauce and garlic aioli; Whipped Feta with warm house-made pita and olive relish;Shrimp Sofrito in a slow cooked tomato-garlic sauce with grilled bread; Salt Cod Croquetas with lemon aioli, frisse, and pickled red onion; Moules Marinier with a white wine and mustard-shallot broth and grilled rosemary focaccia; Calamari Fritto Misto with artichoke hearts, pepperoncini, fried lemons, and caper aioli; Saffron Arancini with romesco and Grana Pandana; Lamb Meatballs with tomato ragu, green olive, and feta; and Spicy Cucumber & Carrot with peri peri sauce, almonds, radish, and chervil. 

Salads include a Kale Caesar with kale, romaine, parmesan, and focaccia croutons; Blue Cheese with  frisse, radicchio, endive, fig, blue cheese, pickled onions, and white balsamic mustard vinaigrette;  Chopped Nicoise: romaine, haricot vert, tomatoes, red onion, potatoes, olives, feta, hard-cooked egg, red wine vinaigrette; The Celeste with watercress, arugula, couscous, chickpea, golden raisin, cashew, grilled onion, and Calabrian chili vinaigrette, while soups include Cavala Nero with kale, white bean, and tomato-garlic broth.

Celeste’s pizza menu includes Potato & Rosemary with mozzarella & mascarpone cheese, preserved lemon, roasted onion, and Grana Padano; a Margherita with fresh mozzarella, San Marzano tomato, and basil; Spicy Calabrese with San Marzano tomato, mozzarella, and Grana Padano; the Rustico with sweet Italian sausage, rabe, San Marzano tomato, and ricotta; Fig & Prosciutto with Parmesan, EVOO, and arugula; Spinach & Feta with roasted garlic mascarpone, and roasted tomatoes; and the Chicken Peri Peri with peri peri sauce, scallion, and shaved red onion.

Sandwiches include the Prosciutto Bocadillo, featuring Manchego cheese, apricot mustarda, and watercress on toasted ciabatta; Chicken Milanese with pickled onions, arugula, and lemon aioli on ciabatta; Seared Halloumi Pita with green olives, potato, harissa lime vinaigrette, and shredded greens; and a Blackbird Farms Burger topped with aged cheddar, caramelized onion jam, and garlic aioli and served with sea salt fries.

Entrees include Romesco Cod with crispy potatoes, roasted garlicky broccolini, and almond peri peri sauce; Shrimp & Chorizo: seared shrimp, sofrito, chorizo-rice, escalivada vegetables, and cilantro; Whole Roasted Fish stuffed with lemon and herbs, salsa verde, tri-colore salad, and crispy potatoes; Salmon with beluga lentils, haricot vert, and beet vinaigrette; Couscous avec Fruit de Mer with clams, mussels, cod, calamari, fregola, and tomato fennel broth; Moroccan Chicken: a half chicken with couscous, raisins, cashew, roasted cauliflower, and jus; Steak Frites: grilled ribeye, salsa verde, steak fries, and roasted onion; Pasta Genovese: slow-braised beef, penne, and Grana Padano; and Seared Cabbage Tagine with new potatoes, berbere spice, golden raisins, and Castelvetrano olives.

Celeste’s hand-crafted creative cocktails include the Celestial Sangria:  Arvero limoncello, fresh citrus, raspberry vodka, and red wine;  Co Go Slow Pez: Tequila, Mezcal, orange liqueur, lime and coconut;  Spanish Negroni: Mezcal, Turmeon Original Vermouth, house bitter orange liqueur; the Italian Greyhound: Bespoke Gin, Aperol, fresh grapefruit, and lime; and the Number 10: Lunazul Blanco tequila, strawberry, hibiscus, Cointreau, and lime.

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The Ocean State Coalition
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News Bites: RI DEM License for Direct Seafood Sales / Ocean State Coalition Letter to Diners / Delta Dental “Share a Smile” Restaurant Gift Card Campaign

by David Dadekian
written by David Dadekian

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

New Temporary License Allows Commercial Fishermen To Sell Certain Types Of Seafood Directly To Consumers, Retailers

Rhode Island Department of Environmental Management

To help foster the continued viability of the Rhode Island commercial seafood industry during the COVID-19 public health crisis, the Department of Environmental Management (DEM) has enacted a new, no-cost Direct Sale Dealer License. It authorizes commercial fishermen in Rhode Island to sell certain species of finfish, and to sell and transport for sale live lobsters and crabs, directly to consumers and licensed seafood retailers from the vessel on which they were harvested.

“There is a growing demand for local seafood during this critical time, and we’re fortunate that our commercial harvesters are able to meet the needs of residents with the abundant seafood resources available off our coast,” said DEM Director Janet Coit. “Rhode Islanders can take pride in knowing that when they purchase fresh local seafood, at local retailers or right off the boat from harvesters, they are helping to keep a vital part of our economy – our commercial fishing and seafood industry – up and running.”

The new license, enacted via an emergency regulation filed on April 17, helps address the economic hardships facing the RI commercial fishing and seafood industry, as well as food insecurities facing many RI consumers, caused by the COVID-19 crisis. The new direct-sale opportunity supports the development of new, local supply chains for RI seafood. As an emergency regulation, the measure will remain in effect for up to 120 days.

DEM developed the emergency regulation in close collaboration with the Rhode Island Department of Health (RIDOH). It preserves the existing rules for molluscan shellfish and certain species of finfish that require special handling, which must continue to be sold by harvesters to licensed seafood wholesalers.

Under the new Direct Sale Dealer License, finfish species subject to direct sale include any legally harvested species, except striped bass, and except all “histamine-producing” finfish species, which are listed in the regulation.  For eligible species of finfish, the new license authorizes their dockside sale directly to consumers and licensed retail establishments, such as seafood markets and restaurants. Examples of eligible finfish species include: summer flounder, black sea bass, scup, tautog, monkfish, hake, haddock, cod, winter flounder, weakfish, dogfish, skate, and butterfish.

While dockside sales of live lobsters and crabs to consumers have been allowed for many years, and remain authorized under the existing dockside sales endorsement, the new Direct Sale Dealer License extends this opportunity to include dockside sales to retail establishments, as well as the transport and sale of live lobsters and crabs to consumers and retailers.

The new license is available, at no cost, to resident commercial fishermen in RI licensed to harvest finfish and/or crustaceans.  Upon obtaining the new license, fishermen may engage in direct sales, subject to several requirements governing harvest, handling, reporting, and sale activities. The requirements include:

  • All direct sales must strictly adhere to all applicable health and safety directives governing customer-facing food businesses, including social distancing, preventing customers from congregating at or near the point of sale, and the wearing of face coverings. Drive-up dockside sales are strongly encouraged – and required in Galilee.
  • All direct-sale activities must be conducted in a manner consistent with applicable municipal laws, as well as applicable regulations and polices governing port and marina operations.
  • Direct sales of finfish are applicable only to whole fish, fish that are headed/gutted, or live fish. Direct sales are applicable only to fish that have been caught/harvested the same day. While on board the vessel, all fish must be kept shaded, cooled, and/or on ice.
  • Lobsters and crabs must be kept shaded and cooled and must be alive at point of sale.
  • For all species subject to sale pursuant to the new Dealer License, strict reporting requirements must be met.  Harvester reports must be completed in full and be available for inspection prior to any species being sold. In addition, all sales must be reported to DEM in accordance with standard electronic dealer reporting requirements.

DEM had developed detailed guidance governing authorization and use of the new license, including best practices to keep fishermen, their crew, and their customers healthy and safe during direct-sale activities. The guidance is available here: http://www.dem.ri.gov/programs/marine-fisheries/commercial-reporting.php

Applications for the new license may be submitted electronically, via this link: http://www.dem.ri.gov/directsales.

The emergency regulations are available here: https://rules.sos.ri.gov/regulations/part/250-90-00-15

DEM advises everyone to follow guidance about COVID-19 from Governor Raimondo and RIDOH. More information about COVID-19 and Rhode Island’s response can be found here: https://health.ri.gov/diseases/ncov2019/

The Ocean State Coalition

To Our Guests,

On behalf of the hundreds of restaurants across the state of Rhode Island please let us begin by saying we deeply miss seeing you. Our daily lives have changed so much in the last two months since restaurants in our state were ordered closed for dining in. The restaurant business is not simply about the meal, wine or your favorite cocktail. It is more about romance, family, friendships, creating memories, and the ability to bring us all together as a community.

Restaurants support a tremendous amount of small, as well as large, businesses through our daily needs. Up to 90% of the money independent restaurants earn goes right back into our communities, through payroll, vendors, rent and many more services. We know how much our restaurants are loved in Rhode Island as we have the most restaurants per capita nationwide. We offer a diverse, vibrant and delicious culinary scene that has become world renowned.

The restaurant industry has been one of the most severely impacted by the closures related to Covid-19. We have done all that has been asked of us to help flatten the curve. Many of us are now doing all we can to get by while helping our team members and our community at the same time. Takeout, delivery, and outdoor seating with reduced capacities will not sustain us for long.

We are one of the most regulated industries for health standards and our goal has always been to exceed those standards for our guests. For this reason, we are asking you our guests to support us in our request for opening indoor dining by June 1, 2020. The very existence of what our restaurant community will look like depends on us being more creative than ever now. However, we must be allowed this opportunity to serve you to the best of our abilities within the new restrictions from the Department of Health.

All of us love what we do. The memories we have shared and created with all of you is the core of our being. We are ready to welcome you back in a safe, comfortable, enjoyable and delicious way.

Download the PDF of the letter and view the over 200 signed restaurants (this PDF will be updated as more restaurants sign on):

The Ocean State Coalition letter To Our Guests

Delta Dental of Rhode Island launches ‘Share a Smile’ campaign to spread positivity and support local restaurants

When we think about what makes us smile, a meal with family and friends at one of Rhode Island’s great local restaurants often tops the list. And while COVID-19 prevents us from doing that right now, Delta Dental of Rhode Island has launched a new way to support your favorite local restaurant and treat yourself and your family to something delicious.

The company’s new #Share a Smile campaign asks Rhode Islanders to share the names of restaurants that make them smile for a chance to win a $50 gift card to the Rhode Island restaurant of their choice. Here’s how to enter:

  • Go to the Delta Dental of Rhode Island Facebook page and look for the #Share a Smile post of the week. 
  • Comment on the post and tag your favorite Rhode Island restaurant

All commenters who tag a Rhode Island restaurant are entered into a random drawing for a $50 gift card to the restaurant they’ve tagged. Delta Dental will randomly select multiple winners each week during this campaign. In total, Delta Dental of Rhode Island’s efforts in 2020 will provide Rhode Island restaurants with more than $20,000 of support. 

“We’re so proud of the positivity we see throughout Rhode Island, and we developed this campaign to honor and encourage that positivity while supporting our local restaurants, who are critical to the state’s economy,” said Joseph R. Perroni, president and CEO of Delta Dental of Rhode Island. “For a company dedicated to supporting healthy smiles, encouraging people to share theirs and to share their love for local restaurants was a natural fit.”

“The Rhode Island business community benefits when we pull together to support each other, and we are excited to see all the creative ways that businesses are supporting each other to mitigate financial impacts of this crisis.,” Perroni said.

Learn more about the #Share a Smile campaign by visiting https://smile.deltadentalri.com. For a roundup of weekly winners, follow Delta Dental of Rhode Island on Facebook at @Delta Dental of RI.

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