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News Bites: Bristol Oyster Bar Oyster Madness / Quahog Week 2017 / March Madness at Pawtucket Wintertime Farmers Market / Trio Reopened and Avvio Brunch

by David Dadekian February 21, 2017
written by David Dadekian

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

Bristol Oyster Bar Presents Oyster Madness

Bristol Oyster BarThe Bristol Oyster Bar, “The Home of Rhode Island’s Finest Oysters” in partnership with The Ocean State Shellfish Cooperative, and MS WALKER RI are proud to announce “Oyster Madness.” Bristol Oyster Bar has set up a tournament style bracket pitting oyster farms from across the Ocean State against one another. Oyster Madness will begin on Tuesday March 7th at 6pm at The Bristol Oyster Bar located at 448 Hope St Bristol, RI 02809 and continue each subsequent Tuesday at 6pm until the “Championshuck” conclusion on Tuesday April 4th at 6 pm.

The tournament is made up of 16 oyster farms and it’s played one-and-done style. The farms are seeded 1 through 8 and sorted into 2 regions. Each round the numbers shrink, going from the “Briny & Sweet 16” all the way to the “Championshuck”. The oysters will be served at the Bristol Oyster Bar in a blind tasting format. Participants that partake in the blind tasting will be required to fill out a scorecard selecting which oysters they prefer. All of the votes will be tallied each week until a final champion is selected.

There are two ways to participate. The first way is to fill out a bracket available February 1, 2017 at www.bristoloysterbar.com and email it to [email protected] or come and drop it off at the Bristol Oyster Bar. The second way is to fill out a bracket and to come and participate in the blind tastings. There will be weekly prizes for a best brackets and 2 grand prizes for top score. Complete prizes, rules and regulations will be available February 1, 2017 at www.bristoloysterbar.com.

Download an Oyster Madness Bracket


2nd Annual Quahog Week Kicks Off March 20

Quahog Week 2017

Quahog Week, which made its debut last year, returns March 20 – March 25, 2017. The week-long celebration highlights the importance of Rhode Island’s wild harvest shellfish to the state’s history, traditions, and economy. As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events.

“Whenever I go out to eat, I look for Rhode Island shellfish,” said DEM Director Janet Coit. “I know I’m not alone. Our flavorful clams and oysters are enjoyed all over the world. And going out on the water with our local fishermen has made me appreciate all the more the hard work and dedication at the heart of our fishing industry. Quahog Week is our opportunity to step back and celebrate our wild harvest shellfish – as well as our state’s amazing array of eateries. I look forward to sampling the many tasty dishes that will be featured by our partner restaurants as well as preparing some of my own at home. I hope everyone joins in the fun during Quahog Week – and beyond.”

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Thousands of land- and water-based businesses are supported by the industry. And local favorites like the quahog “stuffie” are enjoyed by people near and far.

Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and Rhode Island coastal waters. To support continued industry growth, the State, along with its partners, developed the RI Seafood brand to uniquely identify local seafood in the marketplace and to provide a brand under which local seafood events and activities can take place.

Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishers year-round as well as serving as a treasured pastime for Rhode Island families. Quahog Week will highlight this history and value through several planned events, including a kick-off celebration at Save The Bay in Providence on Monday, March 20 and a wrap party on Saturday, March 25 at the new headquarters of Narragansett Beer in Pawtucket. For more information on planned programming or to sign up as a Quahog Week partner or participating venue, visit www.seafoodri.com.

Quahog Week partners include Dave’s Marketplace, Discover Newport, Eat Drink RI, Go Providence, Isle Brewers Guild, Johnson & Wales University, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, and the University of Rhode Island.


March Madness at the Pawtucket Wintertime Farmers Market

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win prizes valued at over $300! Participating in March Madness is a great way to support local agriculture, empower small businesses and build vibrant community with local food at the center of every table.

March Madness: A Month of Free Events
Demos and Food Pairing to be held in the New Harvest Coffee Roasters Training Room, Hope Artiste Village Suite 110, during the farmers market.

  • Every Saturday in March, 9a-1p – Scavenger Hunt through the Market!
  • March 4, 10a – Cooking Demo by Harvest Kitchen
  • March 11, 10a – Cooking with Kimchi Demo & Tasting by Chi Kitchen
  • March 18, 9:30a – Beer and Food Pairing by Hope & Main and Bucket Brewery
  • March 25, 10a – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

  • Baskets… of delicious produce to feature on your dinner table!
  • Dunks… of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops… used to support greenhouses that make winter harvests possible!
  • Nets… that harvest fresh-caught seafood from our region’s waters!

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until April 29. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and parking is provided. farmfreshri.org/winter


Trio Reopens with Enhanced Menu and Expanded Bar

After closing briefly for renovations, Trio restaurant, located at 15 Kingstown Road in Narragansett, RI, will welcome guests back to the seaside restaurant on February 9 (weather permitting) with an enhanced menu and an expanded bar space. For more information on Trio and to see the full menu, please visit the website at www.trio-ri.com

Located in the sandy shoreline community of Narragansett, Trio brings a relaxed, sociable vibe to its newly-expanded bar area, perfect for community get-togethers, raw bar and cocktails or a leisurely dinner on a stroll through town. Locals and visitors alike will enjoy this year-round, go-to spot for the familiar comfort, fresh flavors and trusted hospitality of Trio.

Trio’s cuisine, conceived by Executive Chef Walter Slater, is inspired by local and regional flavors. The menu contains a unique selection of shareable appetizers, fresh salads, distinctive pizzas, house-made pastas, New England seafood, and simple, wood-fire grilled entrees, and is complemented by an extensive, global wine list, a beer menu featuring regional drafts plus an assortment of bottles, and a creative, one-of-a-kind cocktail menu.

Diners will find an array of new appetizers including Littleneck Stuffies with chourico, bread crumbs, parsley and lemon zest; Parmesan Truffle Fries with garlic aioli; Raw vs. Roasted with roasted red and yellow beets with radish, feta, almonds, cucumber, carrots and citrus vinaigrette; Hummus Flatbread featuring garlic-white bean hummus, cucumber, tomato, red onion, olives and feta; Rosemary + Sea Salt Chips with roasted onion dip; Jonah Crab Dip with avocado, cucumber and house-made crostini; as well as traditional favorites including Antipasto, Fried Galilee Calamari, and an assortment of raw bar and soups. 

New pizza and sandwich selections feature BBQ Chicken pizza with grilled red onion, bbq sauce, cheddar and mozzarella cheeses, and chives; a Turkey Club with house-roasted turkey breast, bacon, Bibb lettuce, tomato, and mayonnaise on toasted Pullman loaf bread and served with French fries; and a Grilled Chicken Sandwich on a ciabatta bun with fontina cheese, arugula, pesto, roasted red peppers and French fries. Guest favorites remain on the menu and feature the Lobster Roll, Sunset Farm Burger, and several pizza varieties. 

In addition to long-time favorite Linguini + Clams, Trio has added several new pasta dishes to its menu including Bolognese with house-made rigatoni, braised veal, beef and pork, tomato, red wine, cream, ricotta salata and basil; Grilled Shrimp Risotto with fresh peas, squash, parmesan, Arborio rice and lemon-butter sauce; Venda Lobster Tortelloni with lobster meat, arugula, fennel-tarragon cream sauce; and Chicken Alfredo with fettuccini, pulled chicken, broccoli, grape tomatoes, roasted garlic, parmesan cream sauce and arugula. 

The newly-created ‘Dishes’ section features Grilled Salmon with roasted root vegetables, kale, quinoa, and butternut squash puree; Steak Frites with marinated flat iron steak, mixed greens salad, and creamy horseradish-blue cheese sauce; Filet Mignon, featuring an 8 oz. filet, mashed potatoes, Brussels sprouts, mushrooms, and black pepper-demi glace; Baffoni Farm Chicken featuring a roasted half-bird, mashed potatoes, Brussels sprouts, mushrooms and thyme jus; and Chicken Parmesan with linguini. 

An assortment of salads and new side dishes are also on Trio’s menu.

Beverage choices include draft and bottled beer offerings from local breweries including Narragansett Lager, Whaler’s Brewing Hazelnut Stout and East Coast IPA, Maryann’s Ginger Spice Ale, Fool Proof’s Backyahd IPA, Grey Sail Brewing’s Flagship Cream Ale, Samuel Adams Hopscape, and Citizen Cider Unified Press.  A full wine list by the glass and bottle, and craft cocktail list is also available.

Food and drink selections are offered throughout Trio’s dining spaces including its traditional dining room, cobblestone patio with shaded tables, and around the newly renovated bar space, a welcoming spot to share a bite, a drink and a colorful story.


Avvio Ristorante Welcomes the Weekend with New Brunch Menu

Hearty Italian Dishes and Hand-Crafted Cocktails are the Perfect Weekend Recipe

Avvio's Steak Benedict

Avvio’s Steak Benedict

Avvio Ristorante, located at 90 Hillside Road in Garden City Center, is pleased to announce a new brunch menu, available Saturdays and Sundays from 11:30 a.m. to 3:00 p.m.  For more information or to make a reservation, please call 401-942-2900 or visit www.avvioristorante.com.

Brunch at Avvio begins with a selection of fresh squeezed juices, including lemonade, orange, and grapefruit ($3-$4); espresso, cappuccino, latte, and coffee ($3-$4); and hand-crafted brunch cocktails, including the Charred Grapefruit Mimosa with prosecco, charred-grapefruit syrup, and grapefruit juice; the Avvio Bloody Mary with vodka, house Bloody Mary mix, a seasoned rim, and pickled vegetables; the Melograno Peroni with Peroni and pomegranate liquor over ice; and the La Fioritura Spritzer: moscato, orange blossom water, and soda ($8-$10). 

Avvio’s brunch dishes ($10-$19), which will quell both savory and sweet cravings, include the Day Break Panini: stirred egg, fontina, double thick smoked bacon, black pepper aioli, toasted ciabatta, home fries; Belgian Waffle with warm local maple syrup, seasonal berries, and powdered sugar; Melon & Prosciutto Salad: cantaloupe and honey dew with crispy prosciutto, baby arugula, ricotta salata, and a white balsamic vinaigrette; pulled Baffoni Farms Chicken Hash with wood-roasted vegetables, butternut squash, Yukon gold potatoes, and two poached eggs topped with hollandaise sauce and grilled country loaf; a Veggie Frittata with tomato, asparagus, wood roasted mushrooms, home fries, and grilled bread; Green Eggs & Ham: stirred egg, arugula pesto, speck, fontina cheese, toasted ciabatta, home fries; Steak Benedict: poached eggs, tomato, and flat iron steak served with grilled focaccia, hollandaise, and home fries; and a Breakfast Pizza topped with mascarpone, mozzarella, grilled red onion, pancetta, marinated tomatoes, scrambled eggs, and basil.

February 21, 2017 0 comment
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News Bites: RI Honors Food Day, Farm to School Month / Pawtucket Wintertime Farmers Market / Jamestown FiSH / Coastal Wine Trail

by David Dadekian October 20, 2016
written by David Dadekian

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

Rhode Island Honors Food Day, Farm to School Month

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

The RI Farm to School Project is busy throughout the month of October, supporting special events and distributing resources to engage the state’s schools and institutions in fresh, delicious and nutritious local eating. Governor Gina Raimondo recently proclaimed October to be “RI Farm to School Month.” And the most recent USDA Farm to School Census revealed that Rhode Island schools rank number-one in the nation for district participation in Farm to School programs!

At the same time that obesity and diabetes are occurring in our nation at record rates among children, Farm to School activities empower youth to think critically about the food they eat, to learn about nearby farms and how food is produced, and to taste for themselves that healthy, fresh foods are delicious. Farm Fresh Rhode Island’s Farm to School Project is a critical part of the non-profit’s strategy for fostering a culture of healthy eating in the next generation of consumers. As larger local farms seek secure wholesale markets, school meals represent a viable outlet for Rhode Island farmers. Farm Fresh RI hopes that local food celebrations generate enthusiasm among diners and demand by meal providers so that RI Grown items continue to appear regularly on cafeteria menus.

“Consistent purchases by institutional customers such as Rhode Island’s school food service providers are what our agricultural producers need to assure their investments in expansion,” notes Farm Fresh RI Co-Executive Director Sheri Griffin. “These sustainable purchasing relationships are a win-win for everyone. Our students benefit by enjoying the freshest and most delicious food as our agricultural economy thrives. This kind of activity fosters the development of a secure and sustainable local food system.”

Instagram art contest sponsored by the RI Fruit Growers Association
In celebration of both National and Rhode Island Farm to School Month, as well as Farm Fresh RI’s “Harvest of the Month” initiative featuring apples for October, the RI Farm to School Project hosted an Instagram art contest sponsored by the RI Fruit Growers Association. Rhode Island middle school students (5th – 8th grade) were invited to submit artwork or photography depicting their enthusiasm for Farm to School, Rhode Island agriculture and Rhode Island grown foods. Two fifth-grade students from Reservoir Avenue School in Providence won the contest for their class with colorful drawings of RI Grown fruits and vegetables. Teacher Maureen Rooney’s class will enjoy the first-place prize: apple picking while on a farm fieldtrip Tuesday, October 25, hosted by Steere Orchard in Greenville, RI. The class will also celebrate the second prize, a local foods classroom cooking extravaganza. Students will use RI Grown foods to prepare brunch this Friday, October 21. Menu items include veggie frittatas featuring various vegetables from RI Mushroom Company and multiple RI farms, Baffoni Farms eggs, Schartner Farms sweet potato hash, Steere Orchard apple crisp, and apple pie smoothies using Narragansett Creamery yogurt.

Sodexo Providence, the food service provider at Reservoir Avenue School, will hang the winning artwork in the cafeteria—where all students can view it while enjoying a Great RI Apple Crunch on Food Day, October 24.

The Great RI Apple Crunch, October 24
The second annual Great RI Apple Crunch will be held at Pell Elementary School in Newport, RI, on October 24th—Food Day. To celebrate, the entire school population (including over 850 students, plus faculty and staff!) will gather at 2:00 pm on the school lawn to simultaneously bite into a delicious apple grown locally at Steere Orchard.

The event is coordinated by the school’s food service director, Cindy King of Chartwells, and Farm Fresh RI’s Farm to School team. Chartwells and Farm Fresh RI have worked together in Newport and all East Bay school districts for over 10 years to promote RI Grown foods in school meals and to facilitate food education activities like classroom nutrition lessons, gardening programs and after-school cooking clubs.

This October, Chartwells is participating in Farm Fresh RI’s “Harvest of the Month.” In exchange for printed marketing materials and support with local food celebrations, the district has committed to purchasing RI Grown apples three times during the month!


Farm Fresh RI Wintertime Farmers Market Celebrates 10th Year!

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

The Pawtucket Wintertime Farmers Market is opening for its 10th season on November 5, 2016. The largest indoor farmers market in New England, it will be open every Saturday through April 29, 2017 from 9am to 1pm — this year including both December 24 (Christmas Eve) and December 31 (New Years Eve). That means extra holiday shopping opportunities for consumers and more chances to support local businesses.

To celebrate the 10th anniversary of the wintertime market, Farm Fresh Rhode Island will be hosting special events, cooking demos, give-aways, and sales throughout the season. Ever growing, the 2016–2017 Pawtucket Wintertime Farmers Market will be home to a bustling community of shoppers, families, musicians, artists, growers, and artisans gathering over a shared interest in delicious locally grown foods. The market will feature over 80 new and returning vendors selling a huge array of local products, from fresh produce, seafood, poultry, meats, and cheeses to baked goods, prepared foods, herbal remedies, seasonal flowers and wreaths… and so much more! The Pawtucket Wintertime Farmers Market is located in two spacious hallways at 1005 and 999 Main St., Pawtucket, RI 02860. The R-Line bus literally stops at the market’s front door. Multiple parking lots are provided for convenience, and street parking is available in the surrounding neighborhood. Ramp accessibility is located at the 999 Main St entrance and in the building’s center courtyard. For more information: farmfreshri.org.

From Humble Beginnings — 10 Years of Supporting Local Growers
“Let’s just do it. Let’s find a place!” That was how it all started, seemingly simple words that transformed years of dreaming into a realistic way to support RI food producers all year long. Farm Fresh RI Co-Executive Director Sheri Griffin was there, then just starting at the fledgling nonprofit. Griffin along with Farm Fresh RI founders Louella Hill and Noah Fulmer knew that local growers need a consistent marketplace to thrive, even after the New England temperatures start to dip. But asking for a commitment from vendors and pulling together all the logistics were far from a sure thing.

“At first, we weren’t even certain it would fly,” explains Griffin. “As a grower, it’s one thing to need a marketplace. It’s another to be able to dedicate valuable time and resources to test new waters.” In fact, the market may not have gotten off the ground in 2007 without integral support from AS220, a Providence gallery and forum for the arts that donated space and tables for that first wintertime market. But the market was a hit almost immediately — thanks to Hill Orchards, Simmons Farm, Matunuck Oyster Farm, Earth Essence Herbals, Wishing Stone Farm, Jack’s Snacks and Whispering Elms Farm blazing the trail, and Farm Fresh RI rounding out the market with buy-in from other small vendors. So, after that first season, Griffin and team were again in search of a space to house the growing demand.

By the following November, 2008, the market had moved to its current home in the Hope Artiste Village in Pawtucket, after recommendations by Farm Fresh RI friends and market partners New Harvest Coffee Roasters and Seven Stars Bakery, which had already set up shop in the building. Jumping dramatically from 7 to 51 vendors in just its second year, the market’s success was a boon, and it has continued to thrive in the years since. In Fall 2012, with the market bursting at the seams, Farm Fresh RI expanded the market into two hallways — as it will continue to be this, the 10th year!

“The Wintertime Market has made a real difference to a lot of local growers,” explains Griffin. “Having a stream of income from the other eight months of the year can help make or break small food & agra businesses. And our community is hungry for what they catch, grow and create. Making these connections is what Farm Fresh RI is all about.”

Cash, Credit/Debit, EBT Accepted
The market accepts cash, check, credit/debit, and EBT. For shoppers using SNAP (Supplemental Nutrition Assistance Program) benefits, Farm Fresh RI provides a 40% bonus! Customers simply swipe their EBT card at any of the market Welcome Tables and receive tokens to spend on groceries at the market. For every $5 swiped on EBT, shoppers get $2 FREE Bonus Bucks to buy fresh fruits and vegetables — and the tokens never expire!


Sunday Brunch Begins at Jamestown FiSH

At Jamestown FiSH, Sunday Brunch is a special event. We have made every effort to elevate its status to an art form. With imaginative twists on traditional dishes and inventive new creations inspired by European cuisine, we strive to give our guests an unprecedented dining experience.

A sampling from the menu includes: Omelette, served with a side of Scotch Whiskey Smoked Salmon or Prosciutto & Atwell’s Gold Cheese; Ceufs en Meurette, a classic Burgundian egg dish comprised of two poached eggs topped with a sauce made with copious amounts of red wine, bacon, shallots and mushrooms, then harmonized with a touch of butter and served on top of toasted country bread; Brioche Paine Perdu, with apple-cranberry compote; Jamestown Fish Soup, a spicy soup made with the daily catch, tomato, saffron, fennel hot pepper and a gruyère frico and; Cod “Acqua Pazza,” local Cod poached in a “crazy water” of white wine, hot pepper, garlic, parsley and a touch of tomato and served with potatoes and spinach.
(view the entire menu)

Join us in our sunny dining room from 11 a.m. – 2 p.m. each Sunday through May. A dinner menu is offered from 2 p.m. – 7 p.m.


Demand for CT, RI, & MA Coastal Wines Peaks with Record Attendance

Tasting Deal for 10th Anniversary of Coastal Wine Trail

Newport Vineyards in Fall, photo by Marianne Lee Photography

Newport Vineyards in Fall, photo by Marianne Lee Photography

Look out, Napa! Wineries in Connecticut, Rhode Island, and Massachusetts are seeing record demand for their whites, reds, and sparkling beverages. The Coastal Wine Trail, a nonprofit group of 14 wineries that weave through the heart of Southeastern New England, has quietly built a reputation for serving nationally recognized wines in unique tasting rooms that offer a deep connection to the roots of each bottle. Tourists and locals alike are taking notice, making the Coastal Wine Trail a top destination in New England.

The secret’s out. Tickets for the Coastal Wine Trail’s annual Wine, Cheese, and Chocolate Festival sold out two months before the event, even after expanding the event to allow 600 hundred additional guests. Even wineries are taking notice. In the past year, five new wineries have joined the Coastal Wine Trail, skyrocketing foot traffic to the wineries.

“There is a new energy on the trail,” said Maggie Harnett, Director of the Coastal Wine Trail, which is celebrating its 10th anniversary this year with special tasting deals. “There is a growing awareness that wines made in Southeastern New England are truly exceptional and can compete on a national level.”

Member wineries have amassed an impressive collection of international and national awards, including a Gold Medal in the 2016 Indy International Wine Competition, a Silver Medal in the 2015 Amenti Del Vino 22nd Annual International Wine Competition, and second place in the Dry White Wine category from the Connecticut Specialty Food Association. Saltwater Farm Vineyard was named one of the Top 50 Romantic Wedding Venues in the U.S. by Brides Magazine.

The secret to the Coastal Wine Trail’s success? An unusually tight-knit community of winemakers who are dedicated to creating more than great wines. These winemakers, including a former dentist, snowboarding instructor, and engineer among them, want to convert every visitor into wine lovers, as they were once converted. Call them wine missionaries, because to join the Coastal Wine Trail, you must have a tasting room to connect with visitors.

Close proximity to each other also means travelers can tour the entire Wine Trail in two to three days, all the while sticking close to New England’s scenic coastline. The heart of the Coastal Wine Trail is less than 3 hours from New York City and 90 minutes from Boston.

To celebrate the Coastal Wine Trail’s 10th anniversary, member vineyards are offering a barrel of a deal for just a few more weeks: 67% off a Vintner’s Tasting Ticket that includes wine tastings for two at each of the 14 member wineries. Bottle yours today for just $99. Vintner’s Tasting Tickets can be purchased on the Coastal Wine Trail website: http://coastalwinetrail.com/on-sale-vintners-tasting-ticket/.

October 20, 2016 0 comment
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News Bites: Wintertime Farmers Market March Madness / Providence Animal Rescue League’s Looking for Culinary Competitors / ProvidenceG Director of Operations

by David Dadekian February 23, 2016
written by David Dadekian

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

March Madness at the Pawtucket Wintertime Farmers Market

A Month of Specials, Events, Family Fun and Prizes!

Farm Fresh RI Wintertime Farmers' Market 2016

Farm Fresh RI Wintertime Farmers’ Market 2016

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos and pie eating contest, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win prizes valued at over $300!

Participating in March Madness is a great way to support local agriculture, empower small businesses and build vibrant community with local food at the center of every table.

March Madness Events

  • Every Saturday in March – Scavenger Hunt through the Market!
  • March 5 – Cooking Demo by Harvest Kitchen
  • March 12 – Pie Eating Contest by Humble Pie
  • March 19 – Beer and Food Pairing by Hope & Main and Bucket Brewery
  • March 26 – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

  • Baskets… of delicious produce to feature on your dinner table!
  • Dunks… of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops… used to support greenhouses that make winter harvests possible!
  • Nets… that harvest fresh-caught seafood from our region’s waters!

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until May 14. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and parking is provided. farmfreshri.org/winter


Providence Animal Rescue League Is Looking for Culinary Competitors

PARL's The Rescue

Who wants to be “Top Dog” . . .

The Providence Animal Rescue League is looking for a few more Culinary Competitors for their 5th annual Top Dog Culinary Competition at The Rescue!

All proceeds to help our community’s pets in need! Think you’ve got what it takes? Contact Connie Kile at [email protected] for your application to compete!

 

 


The ProvidenceG Announces Director of Operations

Seasoned hospitality industry professional Jeffrey Mancinho to lead Garde, Rooftop at the ProvidenceG, GPub, GCafé and The Ballroom at the ProvidenceG

ProvidenceG Director of Operations Jeffrey Mancinho

ProvidenceG Director of Operations Jeffrey Mancinho

The ProvidenceG, a new development of one of the City’s most iconic historic buildings and home to several unique dining and entertainment venues, has named 19-year industry expert Jeffrey Mancinho as its director of operations. In this role, Mancinho will use his extensive industry expertise to help drive the performance of Garde, a contemporary restaurant featuring innovative new American cuisine with a French inspiration; Rooftop at the ProvidenceG, the City’s only rooftop restaurant and bar and GPub, a modern gastropub with a speakeasy feel, a scratch kitchen and entertainment amenities. He will also oversee the operations and staff of The Ballroom at the ProvidenceG and GCafé, and play a key role in the overall growth of the company.

As director of operations, Mancinho will work closely with the ProvidenceG leadership team and corporate executive chef, as well as with leaders of GHospitality, a growing hospitality and multi-brand group that operates the ProvidenceG. He will collaborate with these groups on individual restaurant and venue performance, as well as all aspects of group operations and hospitality strategy. Additionally, Mancinho will focus on talent development and training to provide progressive career opportunities for each team member. To execute these responsibilities, Mancinho will partner closely with business unit and group leadership including restaurant managers, the events and sales team, and all operational groups.

“Jeffrey’s extensive background in the hospitality industry and his commitment to building cohesive teams to enhance the overall guest experience is a tremendous asset to our team,” said Colin Geoffroy, president of GHospitality. “He is a skilled leader and adept problem solver who possesses an innate ability to connect with and inspire people. We are thrilled to have him on board to contribute to the success of our hospitality venues.”

A resident of Lincoln, Mancinho joins the ProvidenceG after holding general manager positions at Ruth’s Chris Steak House in Providence and Shrine Asian Kitchen, Nightclub and Lounge and The Scorpion Bar in Mashantucket, Connecticut. He also spent many years on Block Island as beverage manager for The Spring House Hotel.

February 23, 2016 0 comment
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Edible Creations by Gerry wins RI Food Fights The Spectacular Cookie Smackdown 2015

by David Dadekian December 6, 2015
written by David Dadekian
RI Food Fights Spectacular Cookie Smackdown winner Edible Creations by Gerry surrounded by Santa and the judges

RI Food Fights Spectacular Cookie Smackdown winner Edible Creations by Gerry surrounded by Santa and the judges

The final Rhode Island Food Fights event of 2015, the 4th Annual Spectacular Cookie Smackdown, was held this past Sunday, December 6th at Hope Artiste Village in Pawtucket. Ten area bakeries specializing in cookies and sweet treats competed to see who had the best, according to a panel of five culinary judges (which included this writer), along with competing for the People’s Choice. Three trophies, created by Ahlers Designs, were awarded to the winners.

According to judges Jenny Currier of Motif, previous two-time Cookie Smackdown winner Katrin Schnippering of Eye Cookies, Chuck Staton & Brad Rohrer from The Chuck and Brad Podcast and David Dadekian of Eat Drink RI, first place went to Edible Creations by Gerry for their gingerbread cookie. The judges’ winner for second place was Bake It Better. The Peoples’ Choice Award went to Julians. Congratulations to all the winners.

RI Food Fights was created and produced by Jim Nellis. John Taraborelli and Matt Coupe entertainingly hosted the event.

December 6, 2015 0 comment
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