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News Bites: Hemenway’s Renovation / Weekapaug Inn New Executive Chef Gerardo Viejo/ RI Food Fights & Providence Vegan Deli Feed The Hungry / 2025 RI Local Agriculture and Seafood Act Grants

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.

Hemenway’s Seafood Grill & Oyster Bar Reopens after Winter Renovation

Iconic downtown restaurant offers updated, modernized interior touches complemented by expanded raw bar with crudo, and sushi

Hemenways
Hemenway’s

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 Hemenway’s, located at 121 South Main Street in Providence, has reopened after undergoing a refresh this winter.

“Hemenway’s is an institution, and as such, it was important to us that we preserved much of its iconic look,” said Nicole Christie, Regional Manager, Newport Restaurant Group.  “While minor updates have been made through the restaurant, what’s most impressive is the gorgeous new raw bar area.  We hope our new and loyal guests will be wowed by the refresh and our exciting new menu offerings.”

A premier dining destination in Rhode Island for 40 years, Hemenway’s reopened on March 5th with a refreshed raw bar, serving new menu items against a backdrop of white quartz and new lobster tanks; enhanced views of the city throughout; and a brand-new, updated bar area with three high-top bar booths.

The Raw Bar remains at the front of the restaurant, where, in addition to local oysters, littlenecks, and cherrystones, shrimp cocktail, lump crab meat with creole mustard, and Alaskan King Crab, guests many now enjoy a selection of Crudos: Tuna with black garlic aioli, soy-ginger vinaigrette, and pickled shallot and Fluke with cured egg yolks, crispy capers, Banyuls vinaigrette, and sprouts; Tartares: Yellowfin Tuna with harissa, cured cucumbers, hazelnut, roasted red peppers, and micro greens; Georges Bank Scallop with mango-ginger vinaigrette, radish, cucumber, pickled onion, and wonton chip; and Vegetarian Dressed Cucumbers with sesame oil, sambal oelek, peanut, crispy shallot, and garlic.
 
Share plates from the raw bar include the traditional Hemenway’s Shellfish Platter with lobster, shrimp, littlenecks, oysters and Shellfish Tower: two 1 ¼ lb. lobsters, shrimp, littlenecks, oysters, lump crab; as well as the new Golden Osetra Caviar with petite waffles, creme fraiche, shallot, chives, and sieved egg.  A selection of sushi is also available, and include the Jonah Crab Roll with avocado puree, micro greens, togarashi-cilantro sauce, cucumber, and wonton chips; Native Lobster Roll with Negi, pickled beech mushrooms, nuoc cham aioli, and chili crisp; and the King Salmon Roll with salmon roe, pickled carrots, Fresno relish, eel sauce, and wasabi peas.
 
Entrees from the kitchen include pan-seared Sea Scallops from George’s Bank with pea puree, poached radish, fennel, peas, and mint chimichurri; grilled Swordfish with romesco, kale pistou, beluga lentils, and roasted tri-color cauliflower salad; Honey-Aleppo Half Chicken with warm Yukon potato-bacon salad, seared lemon, and green goddess; and Lobster Tortellini with arugula, tomato concasse, pink vodka sauce, and basil.
 
Hemenway’s Premium Chop House offers an 8 oz. Angus Filet Mignon with Yukon mashed potatoes, grilled asparagus, and red wine demi-glace; a 12 oz. NY Sirloin with pan-roasted vegetables, fried shoestring potato, sweet onion soubise, and bordelaise; and bourbon-brined Pork Chop with smoked gouda bread pudding, rhubarb mostarda, and spring vegetable.
 
As always, Hemenway’s offers live Maine Lobsters from 1 ¼ to 5 lbs., available stuffed with Hemenway’s shrimp, scallop & crab stuffing, and Lobster Mac ‘n’ Cheese with a whole lobster, cavatappi pasta, Vermont white cheddar, bechamel, seasoned crumbs, and garlic sauteed spinach.

Weekapaug Inn Welcomes Gerardo Viejo as New Executive Chef

Weekapaug Inn Executive Chef Gerardo Viejo
Weekapaug Inn Executive Chef Gerardo Viejo

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, is delighted to announce the appointment of Gerardo Viejo as its new Executive Chef.

A culinary leader with more than 15 years of experience at some of the world’s most prestigious hotels and resorts, including Four Seasons properties across Boston, Vail, Athens, and Oahu, Chef Viejo brings a fresh perspective rooted in creativity, leadership, and a passion for coastal cuisine.

Prior to joining Weekapaug Inn, Chef Viejo served as Executive Sous Chef at the acclaimed Shore Lodge and Whitetail Club in McCall, Idaho, where he oversaw multiple dining outlets, developed seasonal menus, and led a diverse culinary team to new heights of excellence. His background also includes entrepreneurial ventures such as owning and operating a Latin fusion restaurant in Providence, Rhode Island.

Chef Viejo’s career is distinguished by an emphasis on menu engineering, team development, and sustainability, aligning seamlessly with Weekapaug Inn’s dedication to locally sourced ingredients and authentic New England dining experiences. He is a proud graduate of Johnson & Wales University, holding both a Bachelor of Science in Food Service Management and an Associate of Science in Culinary Arts.

“We are thrilled to welcome Chef Gerardo Viejo to Weekapaug Inn,” said Daniel Abrashoff, General Manager of Weekapaug Inn. “His global experience, combined with his deep appreciation for local ingredients and culinary innovation, makes him the perfect fit to lead our culinary team and continue elevating the dining experience for our guests.”

Chef Viejo plans to introduce a series of new seasonal menus that highlight the best of Rhode Island’s coastal bounty, as well as special dining experiences inspired by his international culinary background.

All day meals are enjoyed in the elegant, coastal casual Restaurant where the culinary team collaborate with local growers, farmers and fishmongers, to create an intentionally seasonal take on New England cuisine. The Restaurant’s intimate dining room beckons guests with cozy corners and views of the pond, the firepit, and The Lawn while The Bar offers a family room setting with cocktails, traditional fare and modern light bites tucked around a wood burning fireplace. In warmer months, al fresco dining is available at The Deck, around the pool, beach and at the Bathhouse. Seasonal BBQ events with a grand smoker as well as Lobster Boils take place while stargazing and classic s’mores are served up nightly year-round (weather permitting).

Originally built in 1899, the charming Weekapaug Inn has welcomed guests ever since to its bucolic landscape where a shimmering sun rises over Quonochontaug Pond, Adirondack chairs grace the great lawn, and a verdant chef’s garden provides the Inn’s kitchen and bar with the freshest of ingredients. 33 guest rooms, including four Signature Suites, range from 250 to 2,000 square feet. Each is distinctive in décor, and equipped with the finest amenities, as well as a mix of original Inn furnishings and up-to-date pieces.For more information about Weekapaug Inn and its dining offerings, visit weekapauginn.com. Follow Weekapaug Inn at @WeekapaugInn on Instagram, Facebook and X.

RI FOOD FIGHTS Launches GoFundMe to Support Providence Vegan Deli’s Mission to Feed the Hungry – One Sandwich at a Time

In a powerful act of community compassion, Providence Vegan Deli has been quietly feeding those in need — no questions asked. Now, RI FOOD FIGHTS is stepping up to help keep the mission alive.

On the wall of the Providence Vegan Deli, located on Hope Street, a discreet sign offers free sandwiches to anyone who needs one. Attached to the sign are tear-away meal tickets, allowing people to accept the offer discreetly and with dignity. This simple but powerful gesture, started by deli owner Rich Gaccione, is his way of paying it forward — and it’s making a real difference in the lives of many in Rhode Island.

Moved by Gaccione’s generosity, Jim Nellis, founder of RI FOOD FIGHTS, has launched a GoFundMe campaign to help fund the initiative. The campaign, which can be found at HungryRI.com, invites the community to come together and contribute whatever they can to keep the deli’s free sandwich program going strong.

“Rich is a good dude doing great things and I thought I could help,” said Nellis, who first met Gaccione during RI FOOD FIGHTS’ 10th Annual #BestSandwichRI Showdown. “This is exactly the kind of grassroots effort we love to support — people helping people.”

In addition to the GoFundMe, Nellis has pledged to donate $10 from every VEG OUT RI Passport purchased. VEG OUT RI, the state’s largest celebration of plant-based cuisine, runs through the month of September and features dozens of local restaurants. Passports can be purchased at VegOutRI.com. Use promo code: HungryRI to identify donation.

Founded in 2011, RI FOOD FIGHTS is known for uniting the food and beverage community in Rhode Island through its popular “Best Of” competitions and for giving back through community-based initiatives. From helping send local high school students to national competitions, to supporting frontline workers during the pandemic, the organization has a strong track record of making a difference.

The public is encouraged to support Providence Vegan Deli’s mission — whether by donating to the GoFundMe, purchasing a VEG OUT RI Passport, or simply spreading the word. Every act of generosity helps feed someone in need.Together, one sandwich at a time, we can nourish not just the body, but the spirit of our community.

Governor McKee, DEM, General Assembly Award Nearly a Half Million in Grants to Local Farmers, Fishers, Food Producers

Governor Dan McKee, members of the Rhode Island General Assembly, and the Rhode Island Department of Environmental Management (DEM) today announced the 2025 Local Agriculture and Seafood Act (LASA) grantees at Farm Fresh Rhode Island (FFRI) in Providence. 33 local farmers, fishers, specialty food producers received LASA grant awards, totaling $486,000 in funding for projects that will support the growth, development, and marketing of local farms, seafood harvesters, and food businesses. LASA grants support small businesses and enhance Rhode Island’s food security.

The LASA program, established in 2012 by the General Assembly and managed by DEM, is designed to support the growth and success of small food businesses in Rhode Island. The program prioritizes building capacity for markets connecting local farms and fishers with food-insecure communities and supporting agriculture producers and fishers along with the development of small food enterprises. The LASA program provides grants that directly benefit and strengthen RI’s local food system by providing funding for projects that help support the growth, development, and marketing of RI Grown produce and RI Seafood. Over the last 12 years, LASA has provided $3,111,238 through individual program grants up to $20,000 with no direct match required.

In this grant round, 33 awards were distributed across various categories, including agriculture, aquaculture, seafood or fishery-based projects, and farmers’ markets that support these sectors. Given the strong competition, the LASA committee conducted a thorough evaluation process. The goal was to ensure that funding recommendations were equitable and diverse, considering factors such as Environmental Justice alongside scores. The final list of grantees reflects the program’s commitment to expanding the scope and diversity of its awardees.

“The LASA program remains a vital source of support for Rhode Island’s local food industry,” said Governor Dan McKee. “Given the unpredictability of federal funding support, state-led investment is critical to providing stability for our farmers, fishers, and food producers, while strengthening our state’s food security and economic resilience.”

“The LASA grant program taps into our state’s incredible potential by building on our existing strengths,” said Senate Environment & Agriculture Committee Chairwoman V. Susan Sosnowski (D-Dist. 37, South Kingstown). “These grants enhance food security, boost small businesses, and make Rhode Island more sustainable and resilient. They are an investment in our people and our future, and in the agriculture and seafood industries that mean so much to our state. I am grateful to the many supporters and stakeholders who continue to make this program possible.”

“The LASA program creates opportunity, promotes sustainability, and expands access to healthy local food options across our state,” said Senate Majority Whip David P. Tikoian (D-Dist. 22, Smithfield, North Providence, Lincoln). “The latest round of grants reaffirms our commitment to this program, and to ensuring we have a thriving local food system here in Rhode Island.”

“LASA grants have been instrumental in growing a robust, resilient, and sustainable local food industry in Rhode Island,” said Representative Teresa A. Tanzi (D-Dist. 34, South Kingstown, Narragansett). “This year, the Commercial Fisheries Center of Rhode Island is receiving a grant to expand their successful seafood donation program, which does important work in my district and beyond by suppling fresh local seafood to vulnerable community members, while supporting local fishers and reducing waste by finding a home for species that are under-appreciated in the market. Another grantee is the Narragansett-based Wicked Tiny Farm, which will be improving the overall efficiency of their operation, particularly by upgrading their wash-pack and sanitation stations. Both of these projects are improving resiliency, equity, and sustainability by ensuring that we can produce and deliver food locally to those who need it.”

“Today’s LASA awards will continue to help Rhode Island’s farmers, fishers, and food producers expand their operations, increase efficiency, and implement sustainable practices,” said DEM Director Terry Gray. “As federal programs supporting local food systems face uncertainty and cuts, continued state support for LASA is crucial for the resilience of Rhode Island’s local food system.”

LASA 2025 grantees:

  • Annie’s Farm (Providence) – $8,881: To purchase a tool shed, small animal exclusion fencing, and irrigation equipment to boost production of vegetables and African specialty crops, along with harvest bins and carts.
  • Aquidneck Island Oyster Company (South Kingstown) – $20,000: For a shellfish counting machine to support operations to meet the growing demand for bay scallops and enhance oyster production.
  • Ayers Foundation (Westerly) – $13,600: To upgrade to a more powerful generator to expand volume capacity and ensure uninterrupted service for the Farmers Community Food Hub cold storage facilities.
  • Big Train Farm (North Scituate) – $19,980: To support six beginning farm operations in the Seed to Seed Farm School apprenticeship program, which provides training in core farm business skills and wage assistance.
  • Chai Thao dba Daily Farm (Providence) – $17,502: To purchase a walk-in cooler for vegetable storage to ensure proper storage and handling of vegetables for markets.
  • Chou Vang (Hope) – $7,000: For an outdoor wood storage shed to store farm equipment and produce. This extra space will benefit all the Southside Community Land Trust farmers at the Good Earth Farm.
  • Commercial Fisheries Center of RI (Wakefield) – $18,000: To expand the reach of the Seafood Donation Program, which provides underappreciated, local seafood species caught by RI Fishermen and fishing businesses to Rhode Islanders facing food insecurity.
  • Eliya Ntahondereye (Providence) – $5,444: For a walk-behind tractor and tiller, new harvest bins for farmer’s market and wholesale sales, and other small equipment like fencing and a garden cart.
  • Farm Coast Brewery dba Gnarly Vines Farm (Tiverton) – $13,546: To upgrade mobile poultry processing equipment to improve efficiency, worker safety, and processing capacity to reduce costs and meet the growing demand for direct-to-consumer poultry sales.
  • Farm Fresh Rhode Island (Providence) – $18,000: To expand Hope’s Harvest program to support small, BIPOC farmers in Rhode Island by providing contracts to grow produce for the emergency food system, thereby connecting food insecure communities with farmers’ fresh, healthy, locally grown fruits and vegetables.
  • Farmacy Herbs LLC (Providence) – $18,136: To expand production by renovating the current drying room to help reduce electricity costs, ensure better climate controls, and a shorter drying and processing cycle for herbal teas and products.
  • Grateful Bee Apiary (North Smithfield) – $19,533: To double honey production and enhance processing capabilities, which will increase local honey availability, improve food safety, and strengthen partnerships with Rhode Island farms through pollination services and market access.
  • Hallene Farm Products (West Kingston) – $11,959: To upgrade and modernize greenhouse heating systems to reduce costs, improve heat consistency, and minimize crop failures.
  • Hmong RI Association, Inc. (Providence) – $17,225: To acquire essential tractor components, including a rototiller, front-end loader, flail mower, and field cultivator to modernize farming operations by improving soil preparation, weed management, and material handling, reducing manual labor and operational inefficiencies.
  • Hoofprint Farm (Foster) – $20,000: To construct a dedicated production and processing facility and install a commercial-grade walk-in cooler to enhance the quality and longevity of locally grown flowers. 
  • Interstellar Microgreens LLC (West Warwick) – $13,000: To purchase a flat filler, a key piece of equipment, that will automate production, reduce labor demands, and increase operational capacity by 400%.
  • Local Patch LLC (Portsmouth) – $3,950: To increase carrot production and distribution to local food banks and improve washing processes by using a barrel washer.
  • Lovewell Farms (Hope Valley) – $19,951: To expand operations by 50% to increase production and value-added product capacity to meet growing market demand while supporting sustainable farming practices.
  • Lucayda Farm LLC (Cranston) – $20,000: To support production automation to support chemical-free edible plant starts, increasing capacity by 50% and enhancing efficiency, and expanding service to 20 new CSA members.
  • Narragansett Indian Tribe (Charlestown) – $10,879: To purchase equipment and supplies to provide healthy, culturally relevant traditional foods to the Tribal community, promoting healing and well-being while reconnecting with ancestral gardening practices and reclaiming food sovereignty and addressing health disparities rooted in historical trauma caused by colonization.
  • Northern Rhode Island Conservation District (Johnston) – $20,000: To improve and upgrade the electrical infrastructure for current agricultural producers at Snake Den Farm, so they can expand their propagation operations and support future agricultural land leases.
  • Open fArms Retreat (Cumberland) – $19,895: To purchase a small tractor to increase production, sustainability, and capacity of the extensive no-till raised bed system for produce and herb production.
  • P&L Bayside Apiary (Barrington) – $11,453: To upgrade and expand queen-rearing and nucleus colony production to meet the growing demands of local beekeepers and farmers.
  • Phoenix Ocean Farm (Portsmouth) – $3,700: To expand a newly re-established oyster farm in the Sakonnet River through the purchase of 20 bottom cages, enabling growth from 25,000 to 100,000 oyster seedlings. 
  • Potter’s Farm (Providence) – $20,000: To purchase a walk-behind tiller with interchangeable implements and fencing materials to improve efficiency and protect crops.
  • Quonnie LLC (Charlestown) – $20,000: To install a clam sorting and counting machine and shucking equipment, along with additional shellfish harvesting tools to support the processing, handling, and distribution of underutilized seafood species.
  • Sanctuary Herbs of Providence (Smithfield) – $5,971: To purchase a commercial dehydrator and an upgraded POS system. These improvements will increase our purchasing power with the local farmers we partner with and decrease the amount of time it takes to dehydrate goods for our value-added tea blends and spices.
  • Small World Farm, LLC (Little Compton) – $20,000: To install a walk-in cold storage unit to preserve harvest and expand market opportunities and reduce food waste, enhance collaboration with neighboring farmers, and support food security.
  • Smithfield Growers (Smithfield) – $9,799: To expand mushroom production through the acquisition of upgraded equipment to streamline production, improve efficiency, and support growth to meet increasing demand.
  • Stonehenge Farm (Pascoag) – $19,888: To upgrade equipment used for cold storage to more effectively produce, store, and sell a greater quantity of food on site.
  • The Cove Oyster Co. LLC (Narragansett) – $18,500: To purchase cages for shellfish bed restoration work and to engage BIPOC youth through engagement programs.
  • West Passage Oyster Company (North Kingstown) – $12,740: To unlock new markets by increasing oyster production by 29% through sustainable aquaculture.
  • Wicked Tiny Farm LLC (Narragansett) – $12,564: To purchase harvesting equipment, upgraded equipment for sanitation systems, and a multi-use trailer to provide on-farm and at-market cold storage for harvested crops.

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 the 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.

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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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Rhode Island Governor Dan McKee at LASA Award Ceremony
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News Bites: 2024 Local Agriculture and Seafood Act Grantees / The East End’s New General Manager / New Brunch at XACO TACO

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.

Governor McKee, DEM, RI General Assembly Announce 2024 Local Agriculture and Seafood Act Grantees, Helping Grow Agricultural, Seafood Businesses

Governor Dan McKee, members of the Rhode Island General Assembly, and the Department of Environmental Management (DEM) today announced the 2024 Local Agriculture and Seafood Act (LASA) grantees at Newport Vineyards. More than 40 local farmers, fishers, specialty food producers obtained LASA grant awards, splitting more than $650,000 in funding on projects that will support the growth, development, and marketing of local farms, seafood harvesters, and food businesses. LASA grants support small businesses and increase Rhode Island’s food security.

“LASA grants continue to be a game-changer for Rhode Island’s farmers, fishers, and aquaculturists,” said Governor Dan McKee. “I congratulate this year’s recipients and look forward to working with them to foster community resilience, promote sustainable practices and increase food security across our state.”

Authored by Senator V. Susan Sosnowski in 2012 and run by DEM, the LASA program helps new and existing small food businesses grow and flourish. Since the COVID pandemic, DEM has steered the program to prioritize building capacity for markets connecting local farms and fishers with food-insecure communities and supporting agriculture producers and fishers who are Black, Indigenous, and People of Color – along with developing small food businesses. The LASA program provides grants that directly benefit and strengthen the local food system in Rhode Island by providing funding for projects that help support the growth, development, and marketing of RI Grown produce and RI Seafood. Since its enactment 12 years ago, LASA has provided more than $2 million through individual program grants up to $20,000 with no direct match required.

Last year the Governor and the General Assembly pledged their support to continue funding LASA, which is an important catalyst in strengthening the local food system, at historically high levels in fiscal year 2024. During this grant round, 43 grant awards totaling $662,000 were broadly distributed across many categories including agriculture, aquaculture, seafood or fishery based, and farmers markets that support these sectors. Eligible entities included Rhode Island-based, for-profit small or beginning farmers including aquaculture operators, fishers, producer groups, and non-profit organizations. Given the depth of the application pool, the evaluation of applications is a concerted effort by the LASA committee, which includes DEM staff and the RI Food Policy Council, with the goal of funding recommendations being as equitably and diversely as possible by taking score into consideration among other factors such as Environmental Justice. The final grantees awarded during this grant round reflect the purpose and value of the LASA program by fulfilling its purpose of seeking to broaden the scope and diversity of awardees.

“Since the food shortages and price spikes of the COVID pandemic, Rhode Islanders have been looking for food producers closer to home, so these Local Agriculture and Seafood Act grants are well timed and the awardees well positioned to meet growing consumer demand,” said Representative Terri Cortvriend (Portsmouth, Middletown). “I’m lucky to have an organic farm in my district, Garman Farm, that is receiving LASA funding. Jim and Michelle Garman believe that farming is as much about community as it is about plants. This funding will allow them to continue cultivating local food that is fresh, delicious, and safe. I am very proud to support this program.”

“Agriculture and seafood are extremely important economic sectors in all four of the communities I represent in the State Senate,” said Senator Louis P. DiPalma (Little Compton, Middletown, Newport, Tiverton). “The Local Agriculture and Seafood Act helps incubate new and growing small businesses, some of which will one day become cornerstones of our communities. Supporting the production of local food also means fewer trucks on the road, which means less air pollution and better health for Rhode Islanders and our environment.”

“Food security means that all people, always, have access to sufficient, safe, and nutritious food,” said Representative Teresa Tanzi (Narragansett, South Kingstown). “The Commercial Fisheries Center of Rhode Island, which is in Wakefield in my district and obtaining a Local Agriculture and Seafood Act grant today, is addressing food security by supplying local seafood to Rhode Island public schools, especially in low-income districts. Another LASA grantee in my district, Moonstone Flower Company, is trying to solve a much different problem: deer pressure. By installing deer fencing with LASA funding, Taylor Olson soon hopes to put her company on a path toward supplying local restaurants with fresh flowers. I salute the vision and tenacity of all LASA grantees in growing their businesses and making Rhode Island a more beautiful, fair, and food-secure state.”

“As the chairwoman of the Senate Environment and Agriculture Committee, I am always on the lookout for legislation and programs that benefit both the environment and agriculture,” said Senator Alana M. DiMario (North Kingstown, Narragansett, New Shoreham). “The Local Agriculture and Seafood Act program is one of a very few that does. I have seen the power of LASA grants at work in my district where farmers, food businesses, shellfishers, and aquaculturists have gotten just the boost they needed from a LASA award. I look forward to today’s awardees using their grants to gain traction and flourish in their marketplaces.”

“DEM is always working to get more RI Grown food and RI Seafood on the table by supporting local farmers and fishers in growing their businesses, and the support of Governor McKee and the General Assembly for a well-funded LASA program helps achieve this,” said DEM Director Terry Gray. “Today’s LASA awards will help build Rhode Island’s food security while bolstering the traction of a diverse range of local food businesses in the marketplace by harvesting and marketing fresh home-grown food to meet consumer demand.”

LASA 2024 grantees:

NAMECITY/TOWNGRANT AWARD
401 Oyster CompanyCharlestown$20,000
Allen Harbor Oyster Co.Saunderstown$10,600
Aquidneck Community TableNewport$20,000
Ashawaug FarmAshaway$18,572
Bee Happy HomesteadCharlestown$5,337
Block Island Shellfish FarmNew Shoreham$14,955
Breakwater Oyster CompanyBristol$20,000
Center for Mediation and Collaboration RI – Land & Sea TogetherWarwick$20,000
Commercial Fisheries Center of Rhode IslandWakefield$20,000
East Coast Oysters LLCSaunderstown$7,500
Eastern Rhode Island Conservation District (ERICD)Tiverton$12,000
Foggy Notion FarmJohnston$4,202
Frontier FarmWesterly$9,008
Fue KhangCranston$20,000
Garman FarmNewport$17,903
Gather FarmJohnston$10,752
Hard-Pressed Cider Company, LLCWest Greenwich$14,165
High Tide Mushroom FarmCoventry$19,532
Hmong Rhode Island Association, Inc.Providence$20,000
Josephine’s FarmProvidence$20,000
Long Lane FarmWarren$16,077
Luckyfoot Ranch PartnershipSaunderstown$20,000
Marie’s FarmCoventry$20,000
Moonstone Flower CompanyWakefield$12,695.3
Moorefield Oyster FarmNarragansett$20,000
Mount Hope FarmBristol$19,080
Narragansett Indian TribeCharlestown$15,426.2
Night GardenPortsmouth$19,963
Open fArms RetreatCumberland$8,486
Pea Shoot Farm LLCFoster$14,900
Quononchontaug Fish CompanyWesterly$20,000
Rocky Rhode Oyster Co. LLCNarragansett$3,380
Saunderstown Garlic FarmSaunderstown$12,650
Seraphina’s FarmProvidence$20,000
Silk Tree FarmExeter$19,280
Southern Rhode Island Conservation DistrictWesterly$12,534.5
Sowams Cider WorksWarren$9,600
Stephen DuyenProvidence$20,000
SunRise Forever, Inc.Providence$20,000
Tiverton Farmers MarketTiverton$17,651
Transfarmative ProjectFoster$20,000
Westbay Community ActionWarwick$10,000
WinterHawk VineyardsWest Kingston$5,751

The 2024 grant funding priorities included:

  • Supporting the development of new marketing, promotion, sales, and/or distribution channels, including connecting local farms and fishers with Rhode Island’s food insecure communities.
  • Supporting the development of new products, including value added processing capacity.
  • Fostering new cooperatives, partnerships, and/or collaborations among Rhode Island agriculture and aquaculture producers, and fishers and supporting organizations.
  • Protecting the future availability of agricultural land for producers, including farm transition planning and implementation.
  • Assisting with on farm food safety improvements including Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control (HACCP) Compliance.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually. DEM 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. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. According to the recently published 2022 Census of Agriculture, which is conducted once every five years by the US Department of Agriculture (USDA), Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and the percentage of farmland 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.

The East End Welcomes Hannah Weaver as New General Manager

The East End's General Manager Hannah Weaver
The East End’s General Manager Hannah Weaver

The East End, Providence’s premier Whiskey Bar & Bistro, renowned for its exceptional culinary offerings, unparalleled service, and a robust cocktail program complemented by hundreds of rare and special whiskeys behind the bar, is excited to announce the appointment of Hannah Weaver as its new General Manager. This strategic move is part of The East End’s ongoing commitment to elevating its dining experience and operational excellence.

With a rich background in the hospitality industry, Hannah Weaver brings a wealth of experience to The East End. Her journey in hospitality has led her through several renowned establishments across the United States, from Seattle to New York and Detroit, before settling in Providence in 2015. Hannah has been instrumental in building and managing outstanding restaurant and bar programs, with a particular focus on whiskey and innovative cocktails.

Beyond her expertise behind the bar, Hannah has also showcased her culinary talents as a contestant on Season 13 of MasterChef on Fox. Her leadership and dedication are driven by a profound passion for the culinary arts, innovative operational strategies, and an unwavering commitment to customer satisfaction.

In her new role as General Manager at The East End, Hannah will be responsible for overseeing all operational aspects, from enhancing service delivery to guiding the team toward realizing the restaurant’s ambitious vision. Her appointment marks a significant step in The East End’s journey to continue leading the culinary scene in Providence.

The East End extends a heartfelt invitation to our esteemed guests and the entire Providence community to join us in welcoming Hannah Weaver. With her leading the charge, we’re on the brink of unveiling thrilling new ventures and continuing our tradition of crafting dining experiences that linger in your memories.

For more insights, media inquiries, or to chat with Hannah Weaver about what’s on the horizon for The East End, feel free to reach out at:

Hannah Weaver
General Manager, The East End
hannah@theeastendpvd.com

Spice Up the Weekend with New Brunch at XACO TACO

Authentic Mexican Street Food Eatery Debuts Weekend Brunch on May 11th just in time for Mother’s Day

XACO TACO's Brunch Bar, photo courtesy of Chow Fun Food Group
XACO TACO’s Brunch Bar, photo courtesy of Chow Fun Food Group

XACO TACO, located at 370 Richmond Street in Providence, Rhode Island, is pleased to launch a festive brunch menu, sure to spice up the weekend. Debuting on Saturday, May 11th, just in time for Mother’s Day, Executive Chef Andy Pyle’s menu is infused with traditional techniques and authentic flavors, which along with creative cocktails, puts the rise and shine in every palate. Brunch will be served Saturdays and Sundays from 10:00 a.m. to 3:00 p.m., indoors and on Xaco’s streetside patio now open for the season. For more information, visit www.xacotacori.com.

Guests may start with a selection of fresh, fruit-forward Mimosas including freshly-squeezed orange, freshly-squeezed grapefruit, and guava juice; XACO’s Bloody Maria featuring Cazadores Blanco, bloody mix, spicy, pickled vegetables and a tajin rim; Tijuana Sunrise with El Jiamador Silver, mango and pomegranate grenadine; Coffee Margarita with Cazadores Café, cold brew coffee, Kahlua, cold foam and lime; and Smoked Horchata with Illegal Mezcal, house-made horchata and cinnamon; in addition to the restaurant’s full list of specialty cocktails, beer and wine. Zero-proof cocktails include Spicy Pineapple Mint with house-made pineapple mint agua fresca, lime, serrano simple syrup, and fresh mint; and Cold Brew Coffee with house-made cold brew over ice; and Corona N/A served with a lime wedge. 

Brunch at XACO features dishes inspired by traditional, authentic Mexican cuisine with a modern twist such as the Grande Mexican Breakfast with two tacos (choice of carne asada, beef barbacoa or house-made chorizo), scrambled eggs, jack cheese, crispy home fries, avocado and pico de gallo; Chilaquiles Verdes with totopos and sunny-side eggs, spicy salsa verde, refried black beans, Mexican crema, and queso fresco; and Horchata French Toast featuring Seven Stars Bakery challah bread, “Rumchata” custard, Vermont maple syrup, ancho-chili bacon, and whipped strawberry butter.

A XACO Kids Breakfast will feature scrambled eggs, crispy home fries, and house-made tortillas. Sides include crispy home fries, ancho-chili bacon, French toast, avocado, guacamole, refried beans, and pico de gallo. 

“We are excited to share our delicious brunch offerings with the downtown community,” said Harrison Elkhay, President, Chow Fun Food Group. “Guests will love the authentic, fresh, and bright flavors in our brunch dishes and cocktails, all served in a relaxed and fun environment. We’re the perfect, laid-back spot for delicious food and great drinks.”

XACO TACO is open for brunch on Saturdays and Sundays from 10:00 a.m. – 3:00 p.m., and serves its all-day menu daily from 11:30 a.m. – 10:00 p.m.

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NEFNE Executive Summary Cover
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News Bites: Can New England Feed Itself? / Backing Historic Small Restaurants Awards Johnny’s Victory Diner / Castle Hill Inn Summer 2023 Events

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.

Can New England Feed Itself In The Years To Come?
New England Food Advocates Release New Research On The State Of The Region’s Food System:

Report shows Rhode Island food consumption far outpaces its production ability

NEFNE Executive Summary Cover

A new report puts forth a regional goal of producing and consuming 30% of New England’s food needs in the region by 2030. Commissioned by the New England State Food System Planners Partnership, a collaboration between the Rhode Island Food Policy Council, five other state-level organizations and Food Solutions New England, it outlines the role New Englanders can play in making the region’s food system stronger and more self-reliant. The report – A Regional Approach to Food System Resilience – is a product of 16 researchers exploring the opportunities and needs along the food supply chain in New England, and highlights the land, sea, and labor needs of the region, consumer purchase metrics, distribution trends, and population projections that will impact the region’s ability to feed itself in the coming years. 

“The size and location of our state can serve as a unique opportunity to lead the way for our New England neighbors in integrating some common sense approaches to making our food system more self-reliant,” said Nessa Richman, Network Director of the Rhode Island Food Policy Council, a partner of the New England State Food System Planners Partnership. “Becoming more self-reliant requires expanding our food supply chains, building up our infrastructure, and retaining control of our land and sea resources. In return, it can mean more local jobs, a competitive business environment, and a more predictable food system that is less susceptible to interruption like natural disasters or public health emergencies.”

The report, released publicly today, illustrates Rhode Island’s purchasing power in the effort to strengthen the local food system for itself and its New England neighbors. Rhode Island is home to seven percent of the region’s population and accounts for just shy of that percentage in retail food sales – 6.3%. It is also home to 6.6% of food sector employment in the region.  But Rhode Island holds only 1.5% of agricultural land, meaning our local food supply chain is highly reliant on producers from outside its borders.

“The gap between what Rhode Island consumes and what it produces can come from across the country or even the world, or it can come from right next door at a farm, in a greenhouse, or from a fishery right here in New England,” said Julianne Stelmaszyk, Director of Food Strategy at the Rhode Island Commerce Corporation. “Together, we can build Rhode Island’s next five-year food system development plan in order to strengthen local farms and food businesses, be less dependent on a global food supply, and expand access to agricultural land so more of the food consumed here can be produced here.”

New England states had a total food expenditure of over $87.1 billion in 2019 (about $5,868 per person). In order to ensure that 30% of New England’s food needs are met with New England products, the average New Englander would have to spend about $1,760 of that total food expenditure on New England-produced food. By 2030, total food expenditures are projected to reach $98.4 billion (about $1,890 per person) to reach the 30% goal. 

The New England State Food System Planners Partnership is a collaboration among six state-level food system organizations and Food Solutions New England who are mobilizing their networks to impact local and regional food supply chains, and strengthen and grow the New England regional food system. The Partnership disseminates information on trends, challenges and opportunities to hundreds of groups across the region that connect with our individual state initiatives. The Partnership works in collaboration with the regional Food Solutions New England network and in alignment with its New England Food Vision, and also in collaboration with state governments and groups supporting local and regionally-based food supply chains.

The Rhode Island Food Policy Council is a network of food system stakeholders centering equity, accessibility, economic vitality, and environmental sustainability. The network engages stakeholders to advocate for policy priorities that will strengthen the state’s ability to feed itself, plan strategically, and coordinate with its New England neighbors.

American Express Supports Small and Independent Restaurants Around the World with two “Backing Small” Grant Programs

Applications Now Open for Second Annual “Backing International Small Restaurants” Grant Program in partnership with the International Downtown Association Foundation

25 Recipients of a total of $1 Million in Third Annual “Backing Historic Small Restaurants” Grants Announced in partnership with the National Trust for Historic Preservation

Johnny's Victory Diner
Johnny’s Victory Diner

2023 “Backing Historic Small Restaurants” Grantee in Rhode Island, Johnny’s Victory Diner:

In receiving the Third Annual “Backing Historic Small Restaurants” grant, John and Rhonda Hanaway, owners of Johnny’s Victory Diner said, “We would like to express our sincere gratitude for being chosen as one of the 25 grant recipients nationwide.  Our connection with our community has always been at the heart of our business.  We are committed to utilizing this grant to enhance our 90 year old diner and contribute to the growth and prosperity of our community.”

The “Victory Diner” has been an area landmark for 90 years. The current owners brought barbecue to the diner five years ago, and in 2020, the restaurant was awarded “#1 BBQ in Rhode Island” by Food & Wine Magazine. The restaurant also goes mobile as it presents at various pop up events like the Burrillville Arts Festival, car shows, and family events in the town neighborhoods. The restaurant also gives back to the community through fundraising efforts, sponsoring sports teams, gift card donations and fundraisers for the local Backpack Program.

From American Express:

American Express is continuing its powerful backing of the restaurant community by announcing funding and other resources to support the growth of small and independent restaurants through two grant programs: “Backing Historic Small Restaurants” in the U.S. and “Backing International Small Restaurants.” Including the Backing Historic Small Restaurants grants described below, American Express will have provided funding for grants to over 100 global restaurants through these programs since their inception.

“Backing small businesses is core to what we do at American Express. These grant programs support the important cultural and historic independent restaurants within our communities,” said Madge Thomas, Head of Corporate Sustainability & President, American Express Foundation. “Both ‘Backing Small’ grant programs help preserve these restaurants’ established legacies and celebrate the rich variety of cuisines they serve around the world. We’re delighted to once again partner with both the National Trust for Historic Preservation and the IDA Foundation.

Second Annual “Backing International Small Restaurants” Grant Program

For the second year, American Express is bringing back the “Backing International Small Restaurants” program to five major cities – London, Mexico City, Sydney, Tokyo, and Toronto. In partnership with the International Downtown Association Foundation, the program will supply $450,000 in grant funding to help independent restaurants with community significance. Restaurant owners can learn more about eligibility and apply for a grant at downtown.org/event/bisr here through Friday, July 7 at 11:59 p.m. ET.

“As we launch the Backing International Small Restaurants program for the second year, we recognize the vital role that small, independent restaurants play in our communities,” said David Downey, Executive Director, IDA Foundation. “This program is a demonstration of our commitment to supporting these businesses and helping them thrive and succeed in the wake of ongoing economic challenges worldwide. It is an honor to implement this innovative work with the generous support of American Express.”

Third Annual “Backing Historic Small Restaurants” Grant Program

For the third year in a row, and in partnership with the National Trust for Historic Preservation, American Express is also officially announcing the recipients of the “Backing Historic Small Restaurants” grant program in the U.S. These 25 recipients will each receive $40,000 in funding – collectively $1 million in grant funding – to help them improve the business’ physical space and support critical operating costs, with the goal of helping these restaurants make an even larger positive impact on their communities. As part of the program, Resy, the American Express-owned restaurant technology platform, is offering complimentary use of ResyOS for one year to each grant recipient. The Resy OS software helps restaurants operate more efficiently and improves hospitality.

“This year’s restaurants embody the unique stories of how local businesses empower communities, sustain cultural traditions, and extend family legacies,” said Katherine Malone-France, Chief Preservation Officer, National Trust for Historic Preservation. “Once again, we heard from small restaurants of all kinds from soda fountains and craft breweries to BBQ stops and specialty bakeries, and from all over the country, reaffirming that, thanks to American Express, these resilient businesses can continue to grow, thrive, and serve their communities.”

The 25 grantees were selected by the National Trust for Historic Preservation from a group of historic and culturally significant restaurants that operate in historic buildings or neighborhoods, who contribute to their neighborhood’s past and identity.

To learn more about the 25 historic establishments receiving “Backing Historic Small Restaurant” grants this year, please visit savingplaces.org/historicrestaurants.

The “Backing Historic Small Restaurants” and “Backing International Small Restaurants” grant programs are funded by American Express and administered by the National Trust for Historic Preservation and International Downtown Association, respectively. These grant programs are part of American Express’ “Backing Small” grant initiative, which supports small business owners and entrepreneurs, and includes grant programs, mentoring support, and technical assistance.

Castle Hill Inn Announces Summer Events, Including A Summer Soltice Clambake, Wood Fire Bbq, Beach Bonfires & More!

Castle Hill Inn invites guests to experience New England cuisine & culture like never before with seasonal events throughout the summer months

This season, Castle Hill Inn invites locals and travelers alike to experience a quintessential summer in New England with numerous events and culinary offerings taking place all summer long. With the weather heating up, the iconic Relais & Châteaux property in Newport, Rhode Island, is bringing back its signature outdoor dining on The Lawn and hosting a series of events celebrating Newport’s renowned history, cuisine and culture. 

“Newport is one of the most iconic New England summer destinations, and we are eager to welcome guests back to Castle Hill Inn to enjoy all the summer season has to offer,” said Brian Young, Managing Director of Castle Hill Inn. “This year we’ve switched things up with the addition of two summer BBQs, along with our traditional Clam Bakes, annual Farm Fresh event on The Lawn and more. We are excited for what is sure to be a fantastic summer ahead with all out visitors!” 

A listing of new and returning events at Castle Hill Inn this summer season follows below.

A TRIBUTE TO THE BOUNTY OF NEW ENGLAND, CLAMBAKES RETURN

Castle Hill Inn is excited to kick off the summer season with their Summer Solstice Clambake on Wednesday, June 21st. As the official start to summer, the event will offer an opportunity to guests to enjoy one of Castle Hill Inn’s most beloved dining experiences.

Nestled on the far edge of the bluffs, the Clambake pit is the centerpiece for a meal rich with history and natural flavors, a tribute to the bounty of New England. Clam chowder, fresh Lobsters and Littleneck Clams in smoked seaweed broth are served alongside an array of other special dishes such as Panzanella Salad, Jerk Chicken and more. A selection of desserts includes traditional Apple Pie, fireside S’mores, and build-your-own Ben & Jerry’s ice cream sundaes. 

Additional Clam Bake will be held later in the summer on Wednesday, July 12th and Wednesday, July 26th offering additional opportunities for guests to enjoy a family-style, al-fresco dinner of lobster, clams, buttermilk biscuits, bacon-leek potato salad and more. 

The three alfresco summer feasts will start at 6PM and include live music, as well as non-alcoholic beverages, with beer & wine available for purchase. 

Tickets for the Summer Solstice Clambake are available for $175 per guest, and July’s traditional Clam Bakes are being sold for $150 per guest, inclusive of taxes and fees. Reservations are available now, with tickets being sold exclusively though OpenTable at https://www.opentable.com/r/the-lawn-at-castle-hill-inn-newport

SUMMER WOOD FIRED BBQ

A new event this season, Castle Hill Inn will be hosting a Summer BBQ on Wednesday, August 2nd. This unique culinary night out will offer an evening of barbecue excellence from the property’s pitmasters who will be cooking up a feast. The menu will feature Smoked Blackbird Farm Pork Shoulder, Grilled Rack of Swordfish and Honey-Glazed chicken. Plenty of freshly prepared sides will be on deck as well, including Fingerling Potato Salad, and Cast Iron Mac & Cheese, along with tasty summer desserts of Fruit Cobbler and Mango White Chocolate Torte.

The Summer BBQ is being hosted in partnership with WhistlePig Distillery and offer some of their whiskeys, as well as a special Cigar Roller to add to the festivities. Tickets will be $95 per person, inclusive of taxes and fees.

Limited space will be available, and reservations will be available through OpenTable later this summer.

FARM FRESH RHODE ISLAND’S LOCAL FOOD FEST

A one-of-a-kind evening celebrating local growers and food producers, Farm Fresh Rhode Island’s annual Local Food Fest is back after being on hiatus since 2019. Castle Hill Inn will once again welcome the nonprofit organization on Tuesday, August 15th where dozens of local farmers will be paired with chefs from Newport’s top restaurants. 

Attendees are invited to meet with local food stars, watch live dish preparations and enjoy flavorful creations along with local wine, beer and signature cocktails. Hosted on Castle Hill Inn’s beautiful Chalet Patio and Lawn, the evening soiree will include stunning views of Narragansett Bay and live music to further set the mood.

Preview tickets for the evening include a special preview hour, including passed champagne, raw bar, and extra time to connect with local farmers and chefs, along with early access to the main event. 

Tickets are $250 per person and runs from 4-8PM. Main event tickets are $200 per person and runs from 5-8PM. Tickets can be purchased at www.farmfreshri.org/support/localfoodfest

*Advance tickets only, no tickets will be sold at the event. Children under 12 are welcome to attend at no cost

ADDITIONAL SUMMER OFFERINGS & NEWPORT HAPPENINGS

All summer long, Castle Hill Inn’s iconic Lawn will be open for guests and day trippers to enjoy meals, drinks and take in the views of Narragansett Bay. The property will also be offering their annual beach bonfires, stargazing and s’mores for hotel guests to enjoy throughout the season; in addition to the annual Fourth of July fireworks, which can be seen from the property’s stunning waterfront. 

In addition, Newport is gearing up for a jam-packed summer season with numerous festivals and events including:

  • Annual International Polo Series on weekends from June – August
  • Newport Flower Show (June 23-25)
  • Newport Music Festival (July 4-17)
  • Hall of Fame Tennis Championships (July 16-23)
  • Newport Folk Festival (July 28-30)
  • Newport Jazz Festival (August 4-6)
  • Ida Lewis Distance Race (August 18-19
  • Newport International Boat Show (September 14-17)
  • Newport Mansions Food & Wine Festival (September 22-24)
  • Audrain’s Newport Concour Motor Week (September 28 – October 1)

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