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Greg Coccio

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
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News Bites: Winning Rhode Island ProStart® Dish at Boat House / 2024 ANCHORS Awards / RI Hospitality Association & Education Foundation 2025 Boards / CCRI Culinary Craftsmanship Associate Degree

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.

RI Hospitality Education Foundation and Newport Restaurant Group Announce Winning Dish from 13th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition

Rosemary Lemon Pan-Roasted Lamb Chops, Crafted by William M. Davies, Jr. Career and Technical High School Students, to be Featured at Boat House in Tiverton

The RI Hospitality Education Foundation (RIHEF) and Newport Restaurant Group (NRG) are proud to announce that Boat House in Tiverton, RI will feature a special dish that won the culinary arts portion of the 13th Annual Rhode Island ProStart® High School Culinary, Foodservice & Hotel Management Competition. The winning dish, Rosemary Lemon Pan-Roasted Lamb Chops, served with fondant potato, beets and asparagus medley, and a lemon thyme cream sauce, was crafted by the talented culinary team from William M. Davies, Jr. Career and Technical High School. The dish will be available from Saturday, March 15th through Sunday, March 23rd at Boat House, offering diners the opportunity to experience an award-winning creation from Rhode Island’s next generation of chefs.

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).

The winning culinary team, composed of Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, was led by Chef Santos Nieves. Their skills, creativity, and technical precision earned them first place at this year’s highly competitive event, which featured the top student chefs from across the state.

“We are thrilled to provide these talented students with the opportunity to showcase their work in a professional setting,” said Farouk Rajab, President/CEO of the RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “Our programs continue to shape the future of Rhode Island’s hospitality industry, and this winning dish is a testament to the remarkable talent and dedication of these young chefs.”

Newport Restaurant Group’s ongoing support for culinary education and local talent development is reflected in its commitment to featuring the competition’s winning dish. Greg Coccio, Corporate Executive Chef of Newport Restaurant Group, shared his enthusiasm: “We are honored to highlight the achievements of these incredible students at Boat House. Their creativity and technical skill exemplify the high standards of culinary excellence that define Rhode Island’s vibrant food scene.”

In addition to the culinary arts category, William M. Davies, Jr. Career and Technical High School’s foodservice management team, Wisteria, took home first place, while Chariho Area Career & Technical Center’s hospitality and tourism team, Evergreen Lodge, secured the top spot in their respective category.

The culinary arts and foodservice management winning teams will now advance to represent Rhode Island at the National ProStart® Invitational in Baltimore, MD, from May 2-4, 2025, competing against top teams from across the country.

RI Hospitality Association Announces 2024 ANCHORS Award Winners Honoring Excellence Across Rhode Island’s Hospitality Industry

Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault
Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault

The RI Hospitality Association (RIHA) celebrated the best of Rhode Island’s hospitality industry during the 2024 ANCHORS Awards, held at Bally’s Lincoln. With over 600 attendees, the event honored individuals and organizations that exemplify excellence, innovation, and dedication across 18 total categories. 

For the first time, the public was invited to nominate and vote on their picks within Rhode Island’s vibrant hospitality community. From rising stars to seasoned leaders, this year’s winners reflect the remarkable talent within Rhode Island’s hospitality community.

Chairman’s Award: Evan Smith, Discover Newport – (Newport)

  • Evan Smith’s four decades of leadership in Rhode Island’s tourism sector have transformed Aquidneck Island into a world-class destination. As President & CEO of Discover Newport, he spearheaded a $5.6 million marketing program and established New England’s first Tourism Improvement District (TID). His collaborative efforts with organizations such as RIHA and CommerceRI have elevated Rhode Island’s appeal for business and leisure travel. Set to retire this year, Evan’s impact will continue to inspire the industry.

RI Hospitality Education Foundation (RIHEF) Chairman’s Award: Michael Sabitoni, Johnson & Wales University – (Providence/Cranston)

  • Michael Sabitoni’s dedication to hospitality education and workforce development has shaped the careers of countless students. As Chairperson of the Food & Beverage and Travel/Tourism Studies departments at Johnson & Wales University, he has hosted student tours, coordinated competitions, and bridged the gap between education and industry. His international experience and passion make him a cornerstone of Rhode Island’s hospitality community.

President’s Award: William (Bill) Walsh, Government Strategies, Inc.

  • Bill Walsh’s advocacy for Rhode Island’s hospitality sector during the 2024 legislative session resulted in significant policy victories. His efforts protected the Tip Credit, prevented burdensome regulations, and advanced worker-focused legislation. As General Counsel for Government Strategies, Bill’s strategic leadership has strengthened the industry and earned him this well-deserved recognition.

Emerging Leader of the Year: Stephanie Pajak, Ellie’s – (Providence)

  • Stephanie Pajak has redefined leadership at Ellie’s by fostering an innovative and inclusive workplace culture. Her commitment to excellence inspires her team and elevates the guest experience at one of Rhode Island’s favorite establishments.

Food Service Employee of the Year: Johnny Tarrats, 10 Prime Steak & Sushi – (Providence)

  • Johnny Tarrats exemplifies culinary and service excellence at 10 Prime Steak & Sushi. Known for his attention to detail and passion for the guest experience, Johnny is a cornerstone of Rhode Island’s food service industry.

Lodging Employee of the Year: Patti Gauntt, Newport Marriott Hotel & Spa – (Newport)

  • Patti Gauntt’s dedication to creating memorable guest experiences has set the standard for excellence at the Newport Marriott Hotel & Spa. Her warmth, professionalism, and ability to go above and beyond have made her an invaluable asset to the team.

Tourism Employee of the Year: Lee Lord, Narragansett Brewery – (Providence)

  • As a driving force behind Narragansett Brewery’s success, Lee Lord has revolutionized the guest experience. Through innovative promotions and community engagement, Lee has positioned the brewery as a must-visit Rhode Island destination.

Instagram Account of the Year: Discover Newport (Newport)

  • The Discover Newport team has harnessed the power of social media to showcase the beauty, culture, and attractions of Rhode Island’s iconic coastal destinations. Their vibrant content has inspired countless visitors to explore the state.

Restaurant of the Year: BEECH – (Jamestown)

  • With its inventive menu and exceptional dining experience, BEECH has become a culinary cornerstone in Rhode Island. The restaurant’s dedication to quality and innovation sets it apart as a beacon of excellence.

Hotel of the Year: Weekapaug Inn – (Westerly)

  • The Weekapaug Inn continues to redefine luxury with unparalleled service and serene accommodations. Its commitment to sustainability and guest satisfaction cements its reputation as one of Rhode Island’s premier destinations.

People’s Choice Award: Matunuck Oyster Bar – (Wakefield)

  • Matunuck Oyster Bar is beloved for its fresh, locally sourced seafood and waterfront dining. This perennial favorite captures the heart and taste buds of Rhode Islanders and visitors alike.

Chef of the Year: Champe Speidel, Persimmon – (Providence)

  • Champe Speidel’s culinary artistry at Persimmon has earned widespread acclaim. His innovative dishes and dedication to sourcing local ingredients make him a standout in Rhode Island’s dynamic culinary scene.

Newcomer of the Year: Boon Street Market – (Narragansett)

  • Boon Street Market has quickly become a favorite for its exceptional offerings and commitment to community. The team’s creativity and focus on quality have set a new standard for Rhode Island’s hospitality newcomers.

Teacher of the Year: Chef Austin Irons, Warwick Area Career and Technical Center – (Warwick)

  • Chef Austin Irons has demonstrated exceptional leadership and mentorship as a ProStart teacher at Warwick Area Career and Technical Center. His ability to integrate his background in special education with his culinary expertise creates an inclusive and supportive learning environment where every student thrives.

Student of the Year: Isabelle Menard, Warwick Area Career & Technical Center – (Warwick)

  • Isabelle Menard’s dedication, commitment and passion to continue her growth within the hospitality field sets an example for students aiming to make a career in the industry.  

Allied Member of the Year: Falvey Linen and Uniform Supply – (Cranston)

  • Falvey Linen’s dedication to supporting the hospitality industry through high-quality services makes it a vital partner to Rhode Island’s businesses.

Arthur Robbins’ Community Service Award: Christopher Marsella, Marsella Development Group – (Providence)

  • Christopher Marsella’s contributions to the community have had a profound impact on Rhode Island’s hospitality industry. His dedication to giving back exemplifies the spirit of the Arthur Robbins’ Community Service Award, and his commitment to continue to transform the State’s hospitality landscape with the opening of Track 15 this year typifies Robbins’ visionary outlook.

RI Hospitality Ambassador of the Year: Damaris Messina, Aloft Providence Downtown – (Providence)

  • Damaris Messina’s tireless efforts to promote Rhode Island as a top destination for travelers make her a true ambassador for the state’s hospitality industry. Her leadership at Aloft Providence Downtown sets a benchmark for excellence.

 “The ANCHORS Awards celebrate the exceptional individuals and organizations that define Rhode Island’s hospitality industry,” said Farouk Rajab, President/CEO, RI Hospitality Association. “This year’s winners inspire us all with their dedication, talent, and passion.”

The evening featured an Academy Awards-style ceremony hosted by social media influencers Laura Afonso and Sascha Roberts of Honey Buns Social. Attendees enjoyed networking, a celebration of achievements, and an afterparty to close out the night in style.

RI Hospitality Association & Education Foundation Announce 2025 Board of Directors and Officers

The RI Hospitality Association (RIHA) is proud to announce the appointment of its 2025 Board of Directors, including eight new members, two new RI Hospitality Education Foundation (RIHEF) board members, and its officers for each board.

New RIHA Board Members:

  • Edmond Assili, Owner, Terrazza, Sydney Cafe, and Fleur Restaurant
  • Gabrielle Clark, Resort Manager, Ocean House 
  • Jennifer Curtin, General Manager, The Beatrice Hotel
  • Anika Kimble-Huntley, Chief Marketing Officer, Rhode Island Commerce Corporation
  • Vandana Kumari, General Manager, Renaissance Providence Downtown Hotel
  • Damaris Messina, General Manager, Aloft Providence Downtown
  • Damian Santoro, Owner, Ladder 133 Sports Bar & Grill
  • Chris Trosin, President & CEO, Metro Lobster and Seafood

New RIHEF Board Members:

  • Aaron Messina, Vice President of Sales & Marketing, The Procaccianti Group
  • Tobey Sanborn, Director of Learning & Development, Newport Restaurant Group
  • Barbara Nauman, Vice President Academic Affairs, Community College of Rhode Island
  • Jennifer Davis (Ferreira), General Manager, The Eddy

RIHA Board Officers:

  • Chairman: Colin Geoffroy, President, G Hospitality
  • Vice Chairman and Treasurer: Anthony Pellegrino, General Manager, The Dean Hotel
  • Vice Treasurer: Kevin Hurley, General Manager, Omni Providence Hotel
  • Secretary: Jennifer Luxmoore, Owner, Sin (Bakery)

RIHEF Board Officers:

  • Chairman: Sam Glynn, Owner, Chomp Kitchen & Drinks
  • Vice Chairman: Joanna Arrighie, Director of Sales Marketing, Marriott International
  • Treasurer: Kevin O’Donnell, Owner, Giusto and Mother Pizzeria
  • Secretary: Kait O’Hara, Owner, Falvey Linen Supply

“We are thrilled to welcome this diverse and talented group of leaders to our hospitality and education foundation boards” said Farouk Rajab, President/CEO, RI Hospitality Association and RI Hospitality Education Foundation. “Their collective expertise and commitment to the hospitality industry will undoubtedly strengthen our efforts to advocate for and support our members while advancing education and workforce development.”

Governor McKee, CCRI Announce Launch of Associate Degree in Culinary Craftsmanship

Governor’s Proposed Budget Includes $850,000 to Create Culinary and Hospitality Hub at CCRI’s Newport Campus 

Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday's event highlighting the proposed Culinary and Hospitality Hub at CCRI's Newport Campus.
Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday’s event highlighting the proposed Culinary and Hospitality Hub at CCRI’s Newport Campus.

Governor Dan McKee and the Community College of Rhode Island (CCRI) today announced the launch of an Associate in Arts degree in culinary craftsmanship on CCRI’s Newport Campus in fall 2025. To support this initiative, Governor McKee is proposing $850,000 to create a Culinary and Hospitality Hub at CCRI’s Newport Campus. The hub will serve as a state-of-the-art learning environment designed to meet the growing demand for skilled culinary professionals in Rhode Island’s workforce.

“Rhode Island’s reputation for culinary creativity is a big part of our local economy, keeping visitors coming back time and time again,” said Governor Dan McKee. “The Culinary and Hospitality Hub included in my proposed budget will prepare the next generation of talent to serve up not only delicious dishes, but continued success in our local hospitality industry.”

“The inclusion of these funds in the Governor’s capital budget is a significant step forward in CCRI’s commitment to expanding access to high-quality culinary education,” said CCRI Interim President Rosemary A. Costigan, Ph.D., RN. “With our Newport Campus serving as a hub for workforce development, this investment will not only create a pipeline of skilled professionals but also strengthen Rhode Island’s thriving culinary and hospitality sectors.”

“CCRI’s commitment to workforce-aligned education is a commitment to our state’s economic future. This program will provide students with pathways to stable, well-paying careers, while advancing Rhode Island even further on the Governor’s Rhode to Prosperity,” said David Caprio, Esq., Chairman of the Council on Postsecondary Education.

“I’m very excited to see the addition of culinary program here at the CCRI Newport campus,” said Newport Mayor Charlie Holder. “This program will be a tremendous addition and opportunity for our local students to learn the culinary and hospitality skills necessary to propel them to professional heights that have not been readily available to them before.”

CCRI’s hands-on, two-year program will provide students with the foundational knowledge and practical experience necessary to succeed in advanced culinary and hospitality positions. The program is being developed in collaboration with Karl J. Guggenmos, AAC, M.B.A., a certified Global Master Chef, who is working with CCRI’s Business and Professional Studies faculty to ensure curriculum alignment with industry needs.

Rhode Island is home to several career and technical education (CTE) culinary programs at high schools across the state, and CCRI’s new associate degree will serve as a critical next step for students looking to advance their education and careers. By offering credit for prior learning from CTE programs, CCRI is ensuring a seamless pathway for students to continue their education in a supportive and workforce-aligned environment.

“For thirty years, the Rhode Island Hospitality Education Foundation has woven a story of hope and growth, a testament to the power of our industry. Now, today, CCRI is stepping up to write the next chapter. We’re not just nurturing talent; we’re igniting sparks of passion, kindling the dreams of individuals eager to shine. We’re building a workforce that isn’t just skilled, but inspired. We’re investing in the people, hand-in-hand with the Community College of Rhode Island, ensuring that the next generation of hospitality leaders is not just ready, but eager to take the reins. We’re building a legacy – a legacy of a powerful industry that doesn’t just provide jobs but empowers lives. We’re giving people from all backgrounds the tools, the training, the education they need to build a future that’s not just secure, but bright,” said Farouk Rajab, President/CEO of the Rhode Island Hospitality Association.

“This award for the culinary program exemplifies to all that when we work together-Governor, state, and local efforts for our students and community- we all win, and most importantly our students and community. Thank you to everyone for this wonderful initiative which I hope is just the first of many to come. Go CCRI! We are proud to be a partner with you,” said Colleen Burns Jermain, Ed.D., Superintendent of Newport Public Schools.

“CTE programs articulated for postsecondary credentials that are aligned to ‘good jobs’ provides a tremendous opportunity to raise incomes of Rhode Islanders and close workforce gaps for our employers. CCRI is well positioned within the Governor’s Rhode to Prosperity strategy and the Greater Newport region to focus the campus in the hospitality sector. This is a win for everyone,” said Shannon W. Gilkey, Ed.D., Commissioner of Postsecondary Education.

CCRI’s commitment to culinary education is further strengthened by its partnership with Bally’s Corporation, which has invested $5 million to support students and build labor market-responsive programs. Through the partnership with Bally’s, CCRI students have access to cutting-edge resources and opportunities in the culinary and hospitality sectors, enhancing their readiness for high-demand careers.

The Associate in Arts in Culinary Craftsmanship will be structured as a cohort-based program, at the Newport Campus. The curriculum will include such courses as:

  • Kitchen Function Essentials – Knife skills, equipment function, food safety 
  • Culinary Storeroom Essentials – Proper food storage, chemicals (MSDS) 
  • Cooking/Production Methods – Poaching, grilling, searing, and more 
  • Food Production – European, American, and international cuisines, along with large-scale preparation techniques 
  • Internship/Practicum – Hands-on experience at local restaurants 
  • Credit for Prior Learning – Opportunities for up to six credits for students from CTE high schools

The two-year degree will enable students to pursue advanced positions, such as head line cook or potentially sous chef. Within one year, students can complete a Certificate in Culinary Essentials and be industry ready as entry-level line cooks.

The need for a culinary education program at CCRI is reinforced by findings from the college’s Building Bridges Summit and Hanover Research’s labor market analysis, both of which highlight a strong demand for skilled culinary and hospitality professionals in Rhode Island. As the state’s only community college, CCRI is uniquely positioned to rapidly develop and implement programs that are directly aligned with industry needs, ensuring that graduates are workforce ready.

“The culinary and hospitality industries are essential to Rhode Island’s economy,” added Dr. Costigan. “By investing in CCRI’s culinary program, we are ensuring that local businesses have access to a well-trained workforce and that students have the opportunity to pursue rewarding careers in a high-demand field.”

For more information about the Culinary Craftsmanship program at CCRI, please visit ccri.edu/culinary.

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Wright's Farm Restaurant's 50th Anniversary
chefs & restaurantsnews

News Bites: Wright’s Farm Restaurant Celebrates 50 Years / Newport Restaurant Group Announces 18 Promotions and New Hires / Blackstone Valley Culinary News

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.

Wright’s Farm to Host ‘Anniversary Fling’ Customer Appreciation Event

Wright’s Farm Restaurant’s traditional Spring Fling Shopping Event will be transformed into a celebratory customer event to mark the restaurant’s 50th anniversary

Wright's Farm Restaurant's 50th Anniversary

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, is celebrating its 50th anniversary this year. As part of the celebration, the Gift Shop will host a customer appreciation event, instead of its signature Spring Fling, on Friday, June 3rd from 4:00 p.m. – 8:00 p.m. Customers are encouraged to visit www.WrightsFarm.com for more information.

Shoppers will enjoy special treats, discounts, promotions, and opportunities to win raffle baskets, prizes, surprises from the Wheel of Wow Giveaways and additional fun. 

“For five decades, we’ve proudly hosted families as they celebrated important milestones,” said Frank Galleshaw III, Owner. “From birthdays, graduations to anniversaries, we have enjoyed celebrating with our customers, many of whom have become like family. We deeply appreciate the community making Wright’s Farm a part of their lives throughout the years, and we look forward to celebrating them during our Anniversary Fling.” 

Wright’s Farm, known as a gathering spot for generations of families to come together and enjoy a delicious homemade meal served family style, and shop for unique items in the Gift Shop, has been family-owned and operated for 50 years. 

Wright’s Farm’s Gift Shop carries the latest fashion accessories and jewelry trends from Luca + Danni, Spartina 449, Vera Bradley, John Medeiros, Dune, and Cape Cod Jewelry to name a few; as well as a selection of unique gifts, toys and a delightful array of candies, gourmet truffles and Wright’s Farm fudge, made on the premises.

Newport Restaurant Group Announces 18 Promotions and New Hires for Senior-Level Positions

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce the hiring and promotion of 18 employee-owners. NRG is the only employee-owned hospitality company in Rhode Island and offers full-coverage benefits, food and beverage discounts, generous time off and opportunities for career advancement. 

“This is the most significant round of hiring we’ve done in our history, demonstrating the strength of our company, even after two years of setbacks due to the pandemic,” said Kristin Allain, Director of Human Resources.  “It’s a true testament to our unique employee-ownership model and our strong leadership that we have been able to attract and retain talent, despite the labor shortage which reaches far beyond the hospitality industry.”

Promotions:

Alia Asher of Westport, MA has been promoted to executive sous chef at the Boat House in Tiverton.  Prior to her new role, she was sous chef at 22 Bowen’s in Newport, and had also worked at a local slaughterhouse in Massachusetts, and in numerous positions at restaurants in Fort Lauderdale, FL, including line cook, kitchen supervisor, and sous chef at the Riverside Hotel, sous chef at the Wild Sea Oyster Bar & Grill, and chef de cuisine at the Boathouse at The Riverside.  Alia is a native of Kingston, Jamaica and holds a Bachelor of Science degree in Culinary Arts from Johnson & Wales University, where she graduated Summa Cum Laude.

Paul Sousa of North Providence, RI has been promoted to general manager at Bar ‘Cino and La Vecina, responsible for the day-to-day operations of the neighboring restaurants in Newport’s Washington Square.  Paul joined NRG in 2014 as a restaurant manager at Hemenway’s before taking the helm at Waterman Grille.  Prior to joining NRG, he managed Cafe Paragon and Viva on Thayer Street in Providence. Paul holds a degree in Business Management from Rhode Island College.

Tobey Sanborn, an NRG veteran, has been named director of training, responsible for meeting strategic objectives related to training and development of all staff members with a focus on succession planning.  Prior to joining NRG, Tobey held various roles at the Capital Grille and Back Bay Restaurant Group, and then served as general manager of Hemenway’s before it was purchased by NRG in 2009.  He has since held various roles within NRG consisting of oversight of management training programs, the acquisition of the Papa Razzi locations in Massachusetts and Rhode Island, Waterman Grille, and the Boat House.  Tobey is a past member of the board of directors of the RI Hospitality Association and is committed to several fundraising initiatives with RI Community Food Bank, Save The Bay, and the Ronald McDonald House in Providence.

Celia Darragh of Johnston, RI has been named general manager of Trio in Narragansett, responsible for managing all operations of the restaurant. Celia joined NRG in 2017 as a dining room supervisor at The Mooring Seafood Kitchen and Bar and worked her way up to assistant general manager in February 2021 before being promoted to her new position.  Prior to joining NRG, she worked as an assistant restaurant manager for the Hyatt Regency Hotel in Newport, overseeing the property’s five food and beverage outlets.  Celia holds an associate degree in Baking and Pastry Arts and a bachelor’s in Restaurant Management from Southern New Hampshire University.

Gary Morrison of South Grafton, MA has been named regional manager and is responsible for directing and overseeing management activities of assigned Business Units (BU) by partnering with general managers (GM) to maximize profits through efficiencies, policy, and best practices. Prior to joining NRG in 2012, Gary was a general manager and then regional manager for Back Bay Restaurant Group. 

Greg Coccio of East Greenwich, RI has been named corporate executive chef, responsible for training culinary teams on advanced cooking techniques, quality assurance, implementation and training with regards to new culinary objectives, and operational support for every restaurant.  Chef Coccio has been with NRG since 2010, first as kitchen supervisor and most recently executive chef at Avvio in Cranston.  Prior to joining NRG, he was an executive chef for Tavistock Restaurant Group and the executive sous chef at CBS Scene.

New Hires:

Jarrod Carter of Attleboro, MA has been named Inventory control manager.  The Johnson & Wales University graduate previously worked as director of operations at High Limb Cider and as systems manager and beverage manager at G Hospitality.

Jason Messier of Pawtucket, RI has been named human resources manager, responsible for special projects within the human resources department.  He attended Rhode Island College and has worked in various HR capacities for Peak Event Services, Russell Morin Catering & Events, and Blount Fine Foods.

Jay Nearhoof of Taunton, MA has been named Assistant general manager of the Mooring Restaurant.  He attended the University of Rhode Island and was most recently assistant general manager at Splitsville and Howl at the Moon in Cincinnati, Ohio.  Prior to that, he held a variety of positions over the course of five years at the Splitsville and Howl at the Moon locations at Patriot Place in Foxborough, Massachusetts, starting as a busser and working his way up to assistant general manager 

Jeff Tenner of Narragansett, RI has been named director of concept development, responsible for idea generation and the development and business implementation of new concepts and production practices, with a focus on balancing current values with emerging trends and new opportunities. Prior to joining NRG, the 25-year hospitality industry veteran, served as the vice president of food and beverage and head of restaurant operations for Spyce, a Boston-area restaurant start-up powered by robotics & automation. He helped lead the organization to their recent acquisition by Sweetgreen. 

Laura Schnaible of Marlborough, MA, has been named recruiting director.  Prior to joining NRG, she was a teacher, and then human resources representative at The New England Center for Children where she served children and young adults with autism.  A native of Indiana, she graduated from Valparaiso University with a Bachelor of Science in Business Administration and holds a Master of Science in Education from Simmons University.  She is also a Society of Human Resource Management certified professional.

Lisa Knowles of Middletown, RI has been named show director, overseeing sales, marketing, and operations for the Newport International Boat Show.  Prior to joining NRG, Lisa worked in landscape design, responsible for logistics, graphics, drafting, and on-site operations.  She holds a degree in Plant & Soil Sciences from the University of Massachusetts Amherst, is a certified crowd manager and is a past board member of the RI Marine Trades Association.

Robin Pearson of Newport has been named digital marketing manager, responsible for NRG’s digital strategy and presence, as well as its robust customer loyalty campaigns.  Prior to joining NRG, Robin worked in marketing and strategy for Reebok and Samsonite. She is a graduate of George Washington University.

Steve DeLuca of Pembroke, MA has been named the general manager of Foodlove Market, responsible for the day-to-day operations of the chef-crafted marketplace and cafe, including strategic direction, financials, inventory management, and more. He holds a Master of Science in Organizational Development and a Master of Business Administration from Bridgewater State University.

Tony Ojih of North Providence, RI has been named staff accountant, responsible for maintaining, reviewing, and preparing financial records and assisting with auditing and reconciling accounts. Prior to joining NRG, he worked in various accounting positions at TD Bank, Finish Line, the Town of Lincoln (RI), and Dunkin’. He holds a Bachelor of Science degree in Accounting from Rhode Island College.

Christine Coogan of Milford, MA has been named General Manager of Papa Razzi Wellesley, responsible for leading the store and management team, hiring and developing new staff members, and the guest experience. Prior to joining NRG, Christine worked as the assistant general manager for the Barking Crab in Boston’s Seaport district as well as Back Bay Restaurant Group. 

Cindy Vigneau of Coventry, RI has been named benefits & compensation manager, responsible for the oversight of all benefit and compensation plan administration, the development of various employee benefit plans, and the maintenance and evolution of the company’s compensation plan.  Cindy brings 30 years of finance and HR experience, across a variety of industries, to her new role.   She holds a degree in Principles of Financial Management/Basic Accounting I/Basic Accounting II from the Community College of Rhode Island.

Cori Desmond of Bristol, RI has been named inventory & menu systems administrator, responsible for supporting the inventory & menu systems manager in creating and maintaining the inventory back-end systems for all business units within NRG.  Cori holds a Bachelor of Arts degree in Business Administration from the University of Rhode Island.Additional positions are currently available at Castle Hill Inn, 22 Bowen’s, The Mooring, Smoke House, and Foodlove Market and include a variety of front and back-of-house positions including: managers, servers, hosts, bussers, bartenders, cooks, dishwashers, banquet staff, valets, baristas and cashiers.  Candidates who are interested but cannot attend the summer job fair are welcome to apply online by visiting: https://www.newportrestaurantgroup.com/careers.

Blackstone Valley Culinary News – May 19, 2022

Shish Kebob
555 Smithfield Avenue, Pawtucket
401-725-9505
Facebook

Shish Kabob, the only Persian restaurant in Rhode Island, has opened in Pawtucket.  (The space was previously inhabited by a restaurant call Shish Kebob but serving Lebanese food – two different places).  Be transported to another part of the world while eating authentic shish kabob and other grilled meats, Chicken and/or Beef Koobideh (grilled meat served with basmati rice and grilled tomato), Kashk Bademjoon (Persian Eggplant Dip), Falafel (a vegetarian option), platters, wraps, salads and, of course, for dessert – baklava.   

German-American Cultural Society of Rhode Island
78 Carter Avenue, Pawtucket  02861
401-726-9873
gacsri.org

The May Trachtenabend will be on Friday, May 20.  This month’s special menu features Brandenburg-style pork with green beans and potatoes.  Pre-purchased meal tickets are not necessary this month.  

Here are a couple of great weekend brunch suggestions in Pawtucket:  

Craft Burgers and Beer
342 East Avenue, Pawtucket  02860
401-723-5600
craftbandb.com

Craft Burgers and Beer offers brunch on Saturdays and Sundays from 10 am to 2 pm.  In addition to their brunch menu, their full menu is available.   

Boundary Kitchen & Bar
67 Garrity Street, Pawtucket  02861
401-725-4260
boundarykitchenbar.com

Boundary has just started doing Sunday brunch.  Stop by between 11 am and 2 pm or make a reservation for indoor or patio dining.  Here’s the Brunch Menu for May 22.  And the bar will be serving your favorite brunch beverages too – mimosas, bloody Marys and more!   And their specials for Thursday, Friday and Saturday look delish!  Boundary Special Menu

Crooked Current Brewery
560 Mineral Spring Avenue
Pawtucket  02860
401-473-8312
www.crookedcurrentbrewery.com

Yelp did a survey and announced the best brewery in each state.  Check out the article:  

Best Brewery in Each State.  The Best in Rhode Island is Crooked Current Brewery, founded by two native Rhode Islanders.  They are open on Thursdays and Fridays from 5 to 8 pm and Saturday from 1-5 pm (closed Sunday).  They are in a great location with other food and drink venues, such as White Dog Distilling, JA Patty, and Ming’s Asian Street Food.   You can eat and drink your way around 560 Mineral Spring Avenue!  

Spumoni’s
1537 Newport Avenue, Pawtucket  02861
401-726-4449
spumonisrestaurant.com/

Mark your calendar and get your reservations!  Spumoni’s presents The Comedy Factory and an Italian buffet!  For only $45 you’ll see a fabulous show with comedians from The Comedy Factory, the buffet, and tax and tip are included.  It will be Sunday, June 5, 2022 at 12:30 pm (doors open), buffet at 1:00 pm and show at 2:00 pm.  Call the number above to make your reservations before they sell out!   Spumoni’s and The Comedy Factory

Atrium on Main 
285 Main Street, Pawtucket, RI  02860
401-335-5500
Aomrestaurant.com

Here’s an idea for a nice afternoon in June – a great meal at Atrium on Main and then head to their Art Battle® event.  It’s a live painting tournament and you can be the judge!  Watch as local artists compete in 3 rounds of just 20 minutes each, transforming blank canvases into beautiful piece of art.  Then you can vote to help determine the winner of the event.  All artwork will be available in a silent auction.  Art Battle® is an event that happens in cities around the world.  How cool that the city of Pawtucket in a part of this!!!!   It happens on Sunday, June 12.  Doors open at 1 pm and the show starts at 2 pm.  Tickets are $25 for general admission or a $40 ticket includes a buffet.  Art Battle® Tickets

And Atrium on Main has updated their hours (expanding their lunch hours) as follows:  Tuesday – 11 am to 4 pm (take out and delivery only); Wednesday – 4 pm to 8 pm; Thursday – 12 noon to 8 pm; Friday and Saturday – 12 noon to 10 pm.  Sunday and Monday – closed.  

White Dog Distilling
560 Mineral Spring Avenue
Pawtucket  02860
401-475-3789
White-dog-distilling.square.site

Have you seen this post from the White Dog Distilling Facebook page?  Very interesting……

Ever wonder about the difference between moonshine and vodka? Both are usually clear, neutral tasting spirits consumed in a variety of ABV’s and come with a lot of misconceptions. Despite their similarities there are also a lot of distinctions, so let’s take a look at some: 

Vodka and moonshine are both classified by the government as “neutral spirits” and therefore defined as, “Spirits distilled from any material at or above 95% ABV and, if bottled, bottled at not less than 40% ABV. Vodka is specifically distilled or treated after distillation with charcoal or other materials so as to be without distinctive character, aroma, taste or color. Moonshine on the other hand is a Neutral Grain Spirit (NGS) and is defined as being “distilled from a fermented mash of grain”; interestingly the government also stipulates that an NGS can be stored in oak containers (aka barrel aged), although often this is not the case with moonshine. As we often point out moonshine is a pretty broad term that can be used as a catchall for any spirit not easily defined, therefore NGS only makes up one section of the moonshine spectrum.

Check out their “Pack Experiences” and Menu HERE

Ye Olde English Fish & Chips
25 South Main Street, Woonsocket  02895
401-762-3637
Yeoldeenglishfishandchips.com

Happy 100th Anniversary to Ye Olde English Fish & Chips!  Celebrate with them from Wednesday, May 25 to Friday, May 27 and enjoy their specials:  

Wednesday:  2 orders of Fish Cakes and Chips and 2 small sodas – $10

Thursday:  2 orders of Fish Burgers and Chips, plus 2 small sodas – $10

Friday:  2 orders of small Fish & Chips, 2 small clam chowders and 2 small sodas – all for $19.22!

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News Bites: RI DEM Grant Opportunities / Coggeshall Farm Museum Crowdfunding Campaign / Stock Culinary Goods & Garrison Confections / Newport Restaurant Group to Open Avvio

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.

DEM Promotes Growth of Green Economy with Latest Grant Awards

Nearly $400,000 to be invested in small businesses to foster innovation and growth of local food and agriculture

Rhode Island Department of Environmental Management

Rhode Island Department of Environmental Management

As part of its efforts to expand the green economy in Rhode Island and support working families, the Rhode Island Department of Environmental Management (DEM) announced today the availability of $380,000 in grant funding to local small businesses under the Local Agriculture and Seafood Act (LASA) and Farm Viability programs. The grants are designed to increase the competitiveness of Rhode Island products in the marketplace and help local farmers and food partners grow their businesses.

“Rhode Islanders take great pride in their agricultural heritage and diverse food cultures,” said DEM Director Janet Coit. “It is part of what makes our state such a special place to live, visit, and raise a family.  And increasingly, local food and agriculture are hotbeds for innovation and entrepreneurship – spurred on by a growing awareness of the benefits of eating fresh, locally grown food and being connected to a local farmer, nursery, or fisherman. We’re proud to invest in the continued growth of local food and green industries and to support the many new businesses, working families, and innovative initiatives funded under these programs.”

Local Agriculture and Seafood Act (LASA) Grant Program

In partnership with the Rhode Island Food Policy Council, the LASA grant program provides up to $20,000 awards to new and small farmers, producer groups, and non-profits to support the growth and sustainability of Rhode Island’s farming, aquaculture, and seafood industries. Now in its third year, the LASA program funds both program and capital projects.  For capital projects, priority is given to initiatives that (1) directly benefit new or small agriculture producers; (2) foster new collaborations or share new information among Rhode Island food-system partners; or (3) support new products or new sales channels with clearly defined markets.

“Adequate nutritious food is essential to human wellbeing and the bedrock of economic development,” said Kenneth Payne, Chair of the Rhode Island Food Policy Council. “LASA is a building block in strengthening Rhode Island’s agriculture and seafood sectors. Let’s all eat well and enjoy Rhode Island’s best.”

LASA is a public-private partnership funded through the state with generous support from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation, and the Rhode Island Foundation.  A total of $230,000 is available for the 2016 grant round.

For grant guidelines and to apply, visit dem.ri.gov.  Applications must be received by 11:59 p.m. on February 16. Applications may also be mailed or hand-delivered to DEM Division of Agriculture, Room 370, 235 Promenade Street, Providence, RI 02908 by 4 p.m.on February 16; however, applying online is strongly encouraged.  Awards will be announced as part of the Rhode Island Agriculture Day held each spring.  Non-profit organizations are eligible for program funds only.

Farm Viability Grant Program

The Farm Viability Grant Program, made possible by the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program, supports efforts to increase specialty crop production and grow the marketplace for these crops in Rhode Island.  USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

The grants – open to individual farmers or agricultural or educational groups – fund projects up to two years in duration that support the continued vitality of local agriculture.  Funded areas include, but are not limited to, research, marketing, food safety and security, plant health, “buy local” initiatives, and development of cooperatives.  For a complete list of funded areas visit www.dem.ri.gov.

Fund projects will support the broad competitiveness of locally-grown specialty crops in Rhode Island.  Initiatives that benefit a sole commercial product or provide a profit to a single individual or group will not be considered.  Single entities are encouraged to participate as project partners.  For this round, $150,000 is available in grants ranging from $10,000 to $50,000. To date, DEM has awarded more than $2 million in farm viability grants to support the competitiveness of locally-grown specialty crops.

For more information, visit www.rigrown.ri.gov.  Applications accompanied by a W9 form should be mailed to DEM Division of Agriculture, Room 370, 235 Promenade Street, Providence, RI 02908 and postmarked no later than March 31, 2016.

In addition to these grant programs, DEM works across many fronts to accelerate growth of the local food economy, which supports 60,000 jobs in Rhode Island.  The department continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge and Snake Den farm properties.  The state’s food system now includes 1,243 farms, an increase of 44 percent from 2002, and nearly 70,000 acres of farmland.  And Rhode Island’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy.

The Ocean State is a national leader in direct-sales to consumers, with approximately 50 seasonal farmers markets in the state’s urban, suburban and rural areas; seven indoor winter markets; and numerous pick-your-own and farm-stand operations.  In partnership with the Seafood Marketing Collaborative, DEM developed the RI Seafood brand to uniquely identify Rhode Island seafood in the marketplace and help local fishermen and distributors grow their businesses.  In 2015, nearly 100 million pounds of seafood arrived at Rhode Island ports, with an ex-vessel value over $75 million.  There are 20 registered users of the RI Seafood brand – which was recently featured as part of Newport Restaurant Week, the Rhode Island Oyster Festival, and the Narragansett Calamari Cook-Off.  For more information, visit www.seafoodri.com.

For more information on DEM programs and initiatives, visit www.dem.ri.gov.  Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.

Coggeshall Announces $50K Campaign to Fuel Education Program

Living history museum to launch crowdfunding campaign to meet $50K matching grant

Mortar and Pestle at Coggeshall Farm Museum

Mortar and Pestle at Coggeshall Farm Museum

Coggeshall Farm Museum may be set in the 18th-century, but it’s launching a 21st-century campaign to raise funds for its growing education program. On Friday, January 29, the nonprofit living history museum in Bristol, RI will kick off a $50,000 crowdfunding campaign to help meet a $50,000 matching grant from philanthropist H.F. “Gerry” Lenfest.

“We’re using these funds to build something pretty amazing — a mobile living history program that puts the story back into history,” says Executive Director Cindy Elder. “Last year, 3,000 students came to Coggeshall for field trips, and we plan to host even more in 2016. Unfortunately, lots of schools find it difficult to afford field trips. Transportation costs alone make it tough. So we’re sending our educators from the farm yard to the school yard to get kids excited about history.”

Coggeshall is using the crowdfunding platform, Indiegogo.com, to generate the matching funds. The theme is “Send Coggeshall to School: $50K in 50 Days.” Donors access Coggeshall’s Indiegogo site at http://igg.me/at/coggeshall and can make gifts of any size. “Perks” for giving range from memberships to hearthcooking classes to naming rights for Coggeshall’s next newborn farm animal. Donations made on the museum’s website or by mail also count toward the match.

Coggeshall honors the lives of 18th-century tenant farm families and brings to life the daily struggles, joys and tasks experienced by working people of this time period. Elder feels it’s critical to bring this perspective into the classroom, because it helps children connect to history through stories that more closely resemble their own.

“We all remember the names of the powerful people who filled our history books,” she says. “But what about the everyday people who built this country from the ground up? The tenant farmers we represent didn’t own their land. They rented. And they had no voting rights. Through their own sweat and determination, they helped to build the American dream. That’s something today’s kids can understand.”

Coggeshall’s education program sheds light on an era when the United States was brand new, just after the American Revolution. The museum’s educators explore issues such as farming, traditional hand skills, politics, class, gender roles, the slave trade, the role of government, voting rights and other issues affecting working people of the time.

“We’re not paying lip service to history at Coggeshall,” says Elder. “We speak from experience, because we are operating a 48-acre farm using 18th-century methods every day of the year. We can share the things we’ve learned by caring for animals, raising crops, cooking over a hearth or mucking the barn when it’s 10 degrees out. History is not just dates and names. It’s the story of where we came from and how we got here. For us, history isn’t forgotten. It’s alive and well and living at Coggeshall Farm Museum.”

The “Send Coggeshall to School Campaign” will fund:

  • Development of a class-based living history curriculum, in collaboration with a team of K-12 educators and the Rhode Island Historical Society.
  • A prototype living history app for the classroom, developed in partnership with MuseumTrek.
  • Educational materials to assist teachers with pre- and post-visit lesson planning.
  • Pilot presentations at no cost to 20 schools in the next 12 months to test the program.

In the past 12 months, Coggeshall has received several grants to help it preserve this 1790s salt marsh farm and build its educational program, including:

  • $2,500 from Roger Williams University and $500 from BankNewport to fund field trips for Bristol students.
  • $32,000 from The Champlin Foundations for improvements that will enable Coggeshall to offer short-time residencies to scholars and craftspeople.
  • $25,000 from the Carter Family Trust and $1,000 from the Town of Bristol to hire and retain high-quality educators.
  • $3,260 from the 1772 Foundation and $1,000 from the State of Rhode Island for historic restoration.
  • $2,500 from Access for All Abilities to improve wheelchair accessibility to the site.

Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunda during the week of February 15 for school vacation; and by appointment for groups or scholarly visits. For more information, visit www.coggeshallfarm.org, call 401-253-9062 or email Cindy Elder at c.elder@coggeshallfarm.org.

Garrison Confections Returns to Hope Street

Meet chocolatier Drew Shotts and sample Rhode Island’s finest chocolates February 6th at Stock Culinary Goods

Just in time for Valentine’s Day, a new partnership between Garrison Confections and Stock Culinary Goods returns the entire line of the award winning artisan chocolate back to Hope Street in Providence where it all began.

To mark the union, Garrison Confection’s chocolatier Andrew Shotts will visit Stock on Saturday, February 6th from 11 am – 3pm to offer samples and talk about how he makes his nationally renowned chocolates. Campus Fine Wines will also attend to provide samples and suggestions of sherries, ports and bubblies that will pair perfectly with the chocolate.

Since leaving his popular Hope Street retail location eight years ago, Chef Shotts has been producing his chocolate confections from his factory in Central Falls, with most of it being shipped to major cities such as Los Angeles and New York. While limited amounts have been available locally, for the last several years the only way to get the full range was to visit the factory in the days preceding holidays.

“Before Christmas and Valentine’s Day, we would have people lining up to purchase outside of the factory, ringing the bell before we even opened,” says Chef Shotts. “But we wanted a solution that would allow more people to conveniently get their chocolate, while allowing me to focus on my work, which is experimenting with and creating the confections. That’s where Stock came in.”

For the last two years, Stock has rolled out a few select items, but with this new arrangement, the entire line of sixteen varieties of confections, including tablets, chocolate covered fruit and nuts, hot chocolate and boxed sets of bon bons is available at all times.

“This has been a dream of ours since we opened,” says Stock owner Jan Faust Dane. “Many of my customers are elated when they find that we carry it because they know that the gift of Garrison chocolate is always a hit, and now it’s all readily available, seven days a week.”

Each year for Valentine’s Day, Garrison releases its “Legendary Lovers” boxed set collection of boldly flavored and elegantly designed bon bons, with each flavor honoring a famous or infamous couple. This year marks the 15th year of the tradition and the lovers are a roll call of past years’ favorites, including George + Gracie, Scarlett + Rhett and Napoleon + Josephine. Those bon bons and other confections will be available to sample during the instore event.

Stock Culinary Goods, with its Garrison kiosk, is located at 756 Hope Street, Providence near Rochambeau.

Newport Restaurant Group to Welcome ‘Avvio Ristorante’ in former Papa Razzi Location

Newport Restaurant Group’s Award-Winning Portfolio Expands to Include Avvio, an Inspired and Classic-Italian American Eatery in Garden City

Avvio Ristorante exterior rendering

Avvio Ristorante exterior rendering

Newport Restaurant Group, a division of Newport Harbor Corporation, an employee-owned hospitality company, is pleased to announce Avvio, a new restaurant in the former Papa Razzi space in Garden City, Cranston. Avvio will join the Newport Restaurant Group collection as the ninth location in Rhode Island and will embody the essence of everyday Italian dining; a place where friends and family gather, share laughs and celebrate milestones. Papa Razzi will be closed for business beginning on Sunday, January 31st and Avvio will open as a classic Italian eatery in spring 2016.

“When Newport Harbor Corporation purchased seven Papa Razzi restaurants in 2012, it gave us the opportunity to grow our footprint into Massachusetts,” said Paul O’Reilly, CEO and President of Newport Harbor Corporation. “The Cranston location has been successful, but with the growth and expansion of Garden City, we saw an opportunity to refresh the space and enhance its offerings to align with Newport Restaurant Group’s culinary philosophy. These changes will allow us to add Avvio to the Newport Restaurant Group portfolio and to provide guests in the West Bay and statewide the experience they have come to expect from our restaurants and with a similar price point to Papa Razzi.”

Chef Greg Coccio, former Executive Chef at Papa Razzi will remain in this role at Avvio. His efforts will be complemented by Chef Kevin DiLibero, Director of Culinary Arts. Both have been cooking within Newport Restaurant Group for many years and share a passion for and heritage of Italian cooking.

As always, the Newport Restaurant Group’s focus on simple ingredients will be on display, sourced locally and directly from Italy. Prepared with distinct, yet traditional cooking techniques, Avvio’s menu will feature inspired Italian classic dishes along with Neapolitan pizzas and a wood-fired grill.

The culinary team will be augmented by Chef Casey Riley who serves as Chief Operating Officer and oversees the culinary development of each Newport Restaurant Group property. Chef Riley’s extended familial roots are in Cranston and this opening is especially personal and special as Casey’s appreciation of Italian cooking was first nurtured through the traditions passed on to him via the family table.

During the closure, Papa Razzi gift cards will be accepted at all Papa Razzi locations in Massachusetts, as well as at Newport Restaurant Group properties Waterman Grille and Hemenway’s, in nearby Providence. Visit www.paparazzitrattoria.com or www.avvioristorante.com for additional details.

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