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ISCO

Gemma Crystal Vodka
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News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody Alliance Launches / Castle Hill Inn New Private Adirondack Experience

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.

The Industrious Spirit Company Celebrates the Summer Solstice with the release of their latest creation, Gemma Crystal Vodka, a low-ABV spirit distilled through local quartz!

Gemma Crystal Vodka

Today, The Industrious Spirit Company (ISCO) announced that in honor of the Summer Solstice on June 21 they will release their newest spirit, Gemma Crystal Vodka. Gemma joins ISCO’s existing family of hand-crafted, innovative products including Structural Vodka, Ornamental Gin, Patina Barrel Aged Gin and Ostreida (the World’s first Oyster Vodka), as well as their Blue Velvet Blue Corn Bourbon (the first of many aged products to come). 

“We are so excited to have the opportunity to release Gemma” said Dan Neff, Distiller at ISCO. “All of our products are inspired by a unique sense of place and a desire to create something special, category-defining and unique.” Distiller Eric Olson added “This particular spirit really does have its own aura about it. We set out to create a lower-ABV vodka that was rooted in the geological aspects of our specific terroir, so the idea of making a superiorly smooth, easy-drinking spirit using local, New-England-mined quartz just made perfect sense.”

Gemma Crystal Vodka begins as a rich, organic handmade spirit, which is further refined by distilling it with full-moon charged, locally-sourced quartz crystals. This silicon-dioxide-rich stone is known for its ability to absorb, store, and regulate the release of energy—bringing balance to the spirit’s light, smooth character. ISCO scoured Rhode Island for the most perfect, locally-mined quartz. Using the quartz like a botanical element, ISCO developed a special distilling process to increase the purity of the alcohol in the still and finally proofed Gemma down to the Atomic Weight of Quartz, 60.0183—which also happens to be a delightfully nice proof for a lower alcohol vodka!

The new “Rhody Feeding Rhody Alliance” is empowering food producers and food access providers to take care of local needs first

All concerned Rhode Islanders invited!

Rhody Feeding Rhody Alliance

A new USDA-funded project that improves food security and supports the local food economy is calling for Alliance Members. The Rhody Feeding Rhody Alliance, led in partnership by the Commercial Fisheries Center of RI, Eating with the Ecosystem, Farm Fresh RI,  Southside Community Land Trust, and the Rhode Island Food Policy Council, is working to build sustainable market channels between local farmers, fishers and food manufacturers and Rhode Island’s emergency food providers in order to make sure all residents of the Ocean State have access to fresh, local, culturally-relevant food. 

The goal of the Rhody Feeding Rhody Alliance (RFRA) is to create a larger, more reliable wholesale market for local producers and harvesters while also increasing access to fresh, healthy, culturally-relevant food for local food insecure families.  Membership to the Alliance is open to farmers, fishers, food manufacturers, and emergency food access providers. All concerned citizens are invited to sign up to stay informed. Farmer and fisher members will be connected with opportunities to SELL their food. Food access providers will be connected with opportunities to BUY local food. All members will be invited to attend quarterly meetings to hear updates and stories from the people and organizations doing this work in the field.  

The RFRA is launching with funding through a three year grant from USDA Agricultural Marketing Service’s Local Food Promotion Program. The core (funded) partners are Farm Fresh RI, Commercial Fisheries of RI, and Southside Community Land Trust. The initial pilot through which we developed the program and partnerships was funded through an LFPP planning grant: https://www.ams.usda.gov/services/grants/lfpp. This grant was strongly supported by all members of the state’s Federal Congressional delegation. Additional funding has been provided by Rhode Island Foundation, Angell Foundation, Henry P. Kendall Foundation, and Island Foundation. The Council will measure and evaluate the project’s impacts, and use the findings to improve program operations and advocate for sustainable funding. 

To learn more about Rhody Feeding Rhody and to join the Alliance, visit www.rhodyfeedingrhody.org.

SUPPORTING PARTNER QUOTES

Rhody Feeding Rhody Alliance

“Since the onset of the pandemic, Rhode Island farmers and fishers have become more invested than ever in ensuring food security for their food insecure neighbors.” According to Nessa Richman, Network Director of the RI Food Policy Council, “We’re excited to see the Rhody Feeding Rhody Alliance grow this market, increasing the viability of our farm and seafood businesses while putting fresh, healthy local food on tables across the state.” Richman noted “We need all interested farmers, fishers and seafood processors, local food manufacturers, and emergency food providers to join, so the Alliance can start off strong and achieve sustainability.”

“DEM is thrilled to support the Rhody Feeding Rhody Alliance (RFRA) and see how the work of its partners and members will bolster Rhode Island’s food security and supply chain resiliency,” said DEM Director Terry Gray. “Local farmers and fishers drive the Rhode Island food system, and the RFRA will expand their ability to provide local and fresh food to our communities. Food security is impacted by events in our backyard and around the world – building connections across the emergency food system is at the heart of DEM’s efforts to support a more locally based and resilient food system”

Eva Agudelo, Hope’s Harvest Program Director at Farm Fresh RI says, “Farm Fresh is glad to partner with organizations across the state to bring more market opportunities to local food producers and increase access to healthy food for all Rhode Islanders. Connecting and coordinating our efforts will make these new relationships stronger, more efficient, and better able to meet the needs of our communities.”

Fred Mattera, president of the Commercial Fisheries Research Foundation, adds “For decades, fishermen have supported the South County Community by having Seafood Dinners and special events to support students, the elderly, and families that have lost family members at sea. When I approached fishermen with the idea of feeding families in need, there was no hesitation.” As the program has proceeded, more fishermen have stepped up with wanting to provide their seafood bounty to feed more of the RI Community.  Local Seafood – Feeding our Local Communities! This is the essence of Rhody Feeding Rhody Alliance, providing and expanding the opportunity of Seafood throughout the RI Community.” 

“Our local waters produce a huge diversity and abundance of delicious, healthy, local seafood that all who live here should be able to enjoy. Seafood is such an important part of our food culture for so many of us living in Rhode Island. At Eating with the Ecosystem we are excited to be a part of a program that is helping to provide access to local seafood for those who may not have had it and connect more people with our incredible fishing communities, ecosystems, and seafood!” Kate Masury, Executive Director of Eating with the Ecosystem. 

According to Margaret DeVos, Executive Director at Southside Community Land Trust, “when people have control over the assets of the food system they make sure that others in their communities get fresh, healthy and affordable food. This happens day after day at SCLT gardens and farms and it will happen even more often through the work of the Rhody Feeding Rhody Alliance.”

New Private Adirondack Experience Launches on The Lawn at Castle Hill Inn

Private gathering spaces on Castle Hill Inn’s front lawn with Adirondack furniture & cocktail service for up to 12 guests now available; New dining menu now offered at The Lawn restaurant

This summer, for the first time, Castle Hill Inn, the iconic Relais & Châteaux property on Newport’s Ocean Drive, is offering a new “Private Adirondack Experience” on The Lawn at Castle Hill. Now available for reservations, this new experience is being offered in addition to the traditional first-come, first-served Adirondack chairs available to guests and the public to enjoy. 

Designed for groups of up to 12 people, the experience offers guests the opportunity to reserve a private gathering space on Castle Hill Inn’s storied front lawn, complete with Adirondack furniture and cocktail service.  The private spaces can be booked for parties of up to 12 guests for 2.5 hours.

The Private Adirondack Experience is being offered daily during the summer months, with three seatings per day at 12pm, 3pm and 6pm. Advance reservations are required, and can be made online through the Events at Castle Hill Inn OpenTable page. Guests who book the experience have the choice to pre-order food and beverage selections from the “add-on” menu when making their reservation, which is highly recommended. Champagnes and wines by the bottle, local beers, lobster rolls, caviar service and other snacks are all offered as part of the Private Adirondack Experience. 

“The Lawn at Castle Hill Inn is synonymous with summer here in Newport, and we know that our guests and visitors to Newport love to visit us to celebrate special occasions as well as gather with friends and family to enjoy cocktails and views of the sailboats racing by,” said Lou Rossi, Director of Food & Beverage at Castle Hill Inn. “We’ve heard from guests that they would love to be able to make advance reservations for space on our lawn for these types of gatherings, and we hope this helps them plan ahead, while also providing an unforgettable special experience in our beautiful oceanfront setting.”

The cover charge is $25 per person, 7 days a week, plus sales tax and 20% gratuity. The cost of pre-selected food and beverages, along with sales tax and gratuity are additional and collected at the time of booking. Reservations for The Private Adirondack Experience are all outdoors; reservations cancelled due to inclement weather will receive a full refund.

In addition to the new Private Adirondack Experience, Castle Hill Inn has also launched an updated dining menu for The Lawn restaurant. While mainstays including Castle Hill Inn’s fan-favorite lobster roll and “Cornbread’s” clam chowder remain, new menu options include Grilled Twin Lobster Tails with Maine grains polenta and mushrooms, a Dry Aged Strip Steak served with potato gratin and creamed Swiss chard, along with a Whole Roasted Branzino with capers, olives, potatoes and a rock shrimp butter sauce. To see the new dining menu, or to make a reservation for The Lawn restaurant, please visit https://www.castlehillinn.com/dine/the-lawn/.

For more information on Castle Hill Inn, visit www.castlehillinn.com.

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ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
chefs & restaurantsfarmsnewswine & drinks

News Bites: The Return of ISCO’s Blue Velvet Bourbon / Basil & Bunny Opens in Bristol / General Stanton Inn Reopens / Introducing Land & Sea Together / Neon Marketplace Launches “Pizza Twos-day”

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.

The Industrious Spirit Company Announces the Return of Blue Velvet Bourbon

ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin

Today, The Industrious Spirit Company (ISCO) announced that their Blue Velvet Bourbon will rejoin their spirits line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin and Patina Bourbon Barrel Aged Gin. The company’s initial experimental run of Blue Velvet was released in January 2021 and sold out in mere hours, now the wait for more is finally over.

“We are proud to bring back Blue Velvet Bourbon,” said Dan Neff and Eric Olson, Head Distillers at ISCO. “This continues to be a very special project for us. While good things take time, and bourbon generally ages for at least two years (as will most of ours), the unique nature of the corns that we used for this special project has allowed us to create something youthful yet fully expressive, showing off our passion for flavor. Our favorite way to enjoy Blue Velvet is sipped neat or on the rocks.”

This unique bourbon is created from 100% blue corn using a blend of two very special and distinct varieties—an organic strain of indigo developed in Kentucky and a landrace blue variety from Oaxaca, Mexico (“landrace” indicates a plant grown in its original region with a nearly identical genetic makeup to its wild ancestor). After being cooked and fermented (fun fact: blue corn turns pink when you ferment it due to a pH change!), ISCO carefully distills this bourbon in small batches before resting it in charred new oak barrels for six to twelve months “to taste”— their goal is to ensure the corns’ flavors remain the star of the show. A unique marriage of cultures and places, Blue Velvet boasts heaps of caramel, chocolate and vanilla flavors and a signature note of blue corn tortillas. Bottled at a whopping 100 proof to preserve the rich flavors and robust mouthfeel, it lingers for a lasting finish of toast and oak—a bourbon you won’t soon forget!

In celebration of Blue Velvet, ISCO will kick off a weekend of events beginning on Thursday, September 15 with a raucous-yet-refined VIP launch party from 5-10pm. Tickets can be pre-purchased for this beautiful evening that will include passed hors d’oeurves and luxurious bites highlighting local food producers from The East End, the opportunity to sample some as-of-yet unreleased spirits, access to tours and a raffle ticket to be entered to win a very special artist-made, one-of-a-kind Blue Velvet Bourbon bathrobe and two opulent handcrafted Blue Velvet tasseled pillows!

While ISCO created significantly more Blue Velvet than for its first release last year, this second release will certainly also sell out. First bottles will be available for purchase at the distillery that evening and over the following days.

The weekend continues with raffle sales ($3 each) throughout the weekend and culminates on Sunday, September 18 with a free, open-to-the public party from 12pm – 6pm, featuring live music by Da Huey X, food by Durks and a photobooth.

ISCO is deeply invested in creating beautiful, delicious products that tell stories about where they come from. In honor of Blue Velvet’s mash bill that blends organic blue corn from the US with a landrace blue corn from Mexico, proceeds from the raffle will be split between The American Farmland Trust https://farmland.org/about/, an organization that works to protect agricultural land, promote environmentally sound farming practices and to keep farmers on the land, and Fundación Tortilla, https://fundaciontortilla.org/nosotros, a Mexican nonprofit organization that promotes corn as a fundamental element of the culture, nutrition and economic development of Mexico via educational programs, policy reform and direct work to improve biodiversity of Mexican maize.

The Industrious Spirit Company distillery is located in the Valley neighborhood of Providence along the city’s former “Industrial Corridor.” Their production space and tasting room were once part of Providence Steel & Iron, a business that produced structural and ornamental steel for nearly 100 years. ISCO is proud to carry on this tradition of creation.

Basil & Bunny Now Open in Bristol

Basil & Bunny

Basil & Bunny, comfort food inspired by multicultural flavors and 100% plant-based, is now open at their new location at Unity Park, 500 Wood Street in Bristol. Opening hours are currently Wednesdays through Fridays from 4 – 9 p.m. and Saturdays from 12 – 8 p.m., with plans to expand those hours moving forward. Their full menu is posted at basilandbunny.com and online ordering is available during open hours at basilandbunny.square.site. Watch for news of a grand opening celebration in September.

Basil & Bunny Dining Room

The General Stanton Inn has reopened its historic doors after a multimillion-dollar renovation

Following a 10-year hiatus, the historic General Stanton Inn is inviting diners back inside. New owners David and Jackie Moore are pleased to announce that the renovation and restoration of the inn’s tavern and dining rooms are complete. The General Stanton Inn reopened for dining on Wednesday, August 17.

“As a Narragansett native and University of Rhode Island graduate, I thought it was very important to protect the original colonial character and integrity of this historic Charlestown landmark, which first entertained guests in 1740,” said David Moore. “While we preserved the architecture, the building needed a major overhaul. The inn now features a state-of-the art kitchen to accommodate weddings and banquets, a refurbished fine dining restaurant and a remodeled, and very comfortable, tavern bar.” 

Located at 4115 Old Post Road in Charlestown, the General Stanton Inn rests on an old 6.78-acre horse farm, which still has original stone walls. The inn was once a gathering place between Philadelphia and Boston during the Revolutionary War, and it’s believed to have hosted George Washington, Marquis de Lafayette and Alexander Hamilton. Presidents Theodore Roosevelt and Chester Arthur were also guests of the inn.

In the Roaring 1920s, a fine dining room was added as popularity of the General Stanton Inn as a Prohibition-era speakeasy and gambling house grew. Al Capone, Diamond Jim Brady and notorious actress Tallulah Bankhead were some of the more famous guests who partied in Gatsby-like fashion into the wee hours. 

“As we renovated the formal dining room, I was drawn to the original coffered ceilings and art deco chandeliers of the period,” said Jackie Moore. “We’ve preserved that 1920s’ feel and enhanced the room with candlelight and a new sound system, which will feature soft jazz like Ella Fitzgerald and Louis Armstrong. We want our guests to have a memorable evening as they enjoy a white table setting, great food and fine wines.” 

The tavern will be open from 5-10 p.m., Wednesday-Sunday. Beginning this September, the fine dining room will be open. Sunday brunch will be served from 10 a.m. to 2 p.m., followed by a traditional New England Sunday Supper, which will be served until 7 p.m.

Guests can make online reservations and preview the dining menu at thegeneralstantoninn.com or call 401-364-8888.  
Contact Sarah at events@thegeneralstantoninn.com to book weddings, banquets and large parties. The inn guest rooms will reopen later this fall.

Introducing Land & Sea Together: A Network to Support Farmers, Fisheries, and Forestry Businesses and Workers in RI

The Center for Mediation and Collaboration RI, in partnership with RI-DEM,with the support of over 25 other industry organizations, aims to reducestressors facing our food and forest producersthrough the new program, Land & Sea Together.

Land & Sea Together is a collaborative network of services and opportunities, aimed at reducing stress and building personal and financial resilience in the fisheries, forestry, and farming communities in Rhode Island. These professionals tend our land and sea, and are the core of our natural resources sector here in the state. But workers in these fields often face challenging and unpredictable conditions with limited support. From labor shortages to injuries, from price fluctuations to severe weather conditions, these jobs can be devastatingly hard. And folks are feeling the stress across the nation.

Individuals in these three industries AND their families now have access to a local Employee Assistance Program, Coastline EAP, through their help line 1-800-445-1195.

By calling this help line, workers AND their families can receive:

  • Immediate, unlimited contact with Coastline EAP’s Masters’ level, professional staff via a toll-free helpline (1-800-445-1195)
  • Up to 12 FREE sessions with a mental health treatment provider
  • 24 hours/day, 365 days/year crisis support. Assessment and crisis support for aAfull spectrum of work/life challenges offered the same or next business day
  • Unlimited follow-up and support services
  • Consultation for legal, financial, eldercare, childcare, nutrition, career, andAconvenience resources
  • Qualified referral to most effective helping resources in terms of expertise,Alocation, cost and availability
  • Over 100 pre-recorded webinars and 60 skills courses (with certifications) onAwww.coastlineeap.com and live monthly wellness sessions
  • Monthly newsletter in English and Spanish

Individuals in these industries can also apply for micro grant funding until October 15th, 2022 through a simple application to receive up to $500 of support towards the following services:

  • Childcare or Eldercare Assistance
  • Business Development Services (Succession, Tax, Financial, Legal)
  • Wellness Services & Trainings
  • Equipment or Vehicle Repair Services (labor only)
  • Veterinary Services

Always free through Land & Sea Together and CMCRI:

  • Mediation Services
  • Comprehensive Industry Resource Guides

For more information contact program director Laurel Witri
Land & Sea Together, a program of the Center for Mediation and Collaboration RI info@landandseatogether.org

Forget Taco Tuesday – Neon Marketplace Launches ‘Pizza Twos-day’

For a limited time, customers can pick up any two Roman-style pizzas for $15.00 every Tuesday

Supreme Pizza
Supreme Pizza

Neon Marketplace, the newest, most innovative and elevated brand in the convenience store industry, with locations in Warwick, Rhode Island and Seekonk, Massachusetts and express locations in Middletown and Portsmouth, Rhode Island, is pleased to announce ‘Pizza Twos-day,’ when customers can pick-up any two of Neon’s Roman-style specialty pizzas topped with house-made sauce and Neon’s signature three-cheese blend for just $15.00 at the Warwick and Seekonk locations. 

Each pizza feeds three-to-four people and makes for a perfect, hot and fresh dinner for busy families on-the-go, or a perfect lunch at the office. The offer is valid on cheese, pepperoni or any of the signature pies. Additional toppings may be added for an additional fee.

Developed in conjunction with James Beard award-winning chef and restaurateur Michael Schlow, Neon’s artisan hand-pressed pizza pies are baked light and fluffy onsite in Neon’s traditional brick ovens. Each hand-crafted pizza pie starts with dough that is proofed for several hours to give it a light and airy texture, and is then baked in Neon’s brick ovens. Customers can order a variety of set toppings or completely customize their pies for a fast, hot, delicious pizza experience to enjoy in Neon’s café or to take on the road.

Buffalo Chicken Pizza
Buffalo Chicken Pizza

In addition to cheese, pepperoni, meat lovers, supreme and margherita, Neon’s specialty pizzas are also available in BBQ chicken, buffalo chicken, Hawaiian, white-hot honey chicken, and pesto sausage. The build-your-own toppings include pepperoni, Italian sausage, grilled chicken, ham, bacon, tomatoes, onions, banana peppers, black olives, roasted red bell peppers, pineapple, jalapeños, hot honey, and oregano. Sauces include marinara, alfredo, pesto, buffalo, BBQ and ranch. 

Neon Marketplace also offers a full array of breakfast options, including pastries, freshly made-to-order egg sandwiches, artisan coffee and lattes; hand-made grinders and sandwiches; a variety of salads; snacks; all-natural lemonade and fresh-brewed iced tea, fountain, and cooler drinks. 

Neon Marketplace caters to today’s modern traveler by delivering a uniquely refreshing and stylish experience designed to create loyal customers. Neon locations are targeted to areas where the convenience store customer is currently underserved and in areas where growing populations and/or business growth has resulted in increased vehicle traffic and consumer demand.

Follow Neon Marketplace on Facebook, Instagram and Twitter to learn more about the growing brand.

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CHI Kitchen Fermented Sesame Slaw Sofi Award
chefs & restaurantscookingnewswine & drinks

News Bites: CHI Kitchen Wins Gold / ISCO Expands into Massachusetts / 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.

CHI Kitchen Wins Gold Award in 2022 sofi™ Awards

Nearly 2,000 Products Competed for the Top Specialty Food Association Award

CHI Kitchen Fermented Sesame Slaw Sofi Award

Fermented Sesame Slaw has won a GOLD Award in the Pickles & Olives category  as part of the Specialty Food Association (SFA) 2022 sofi™ Awards, a top honor in the $170.4 billion specialty food industry. 

Chi Kitchen’s Fermented Sesame Slaw selected by a panel of specialty food experts from nearly 2,000 entries across 53 product categories. Products are judged on taste, including flavor, appearance, texture and aroma, ingredient quality, and innovation. All tastings are anonymous and are held at the Rutgers Food Innovation Center.

“We are honored that our Fermented Sesame Slaw has won a Gold Award,” says Minnie Luong, Founder and CHI-EO of CHI Kitchen. “To know that our product stands out from the crowd in a blind tasting gives us the confidence to continue innovating and growing in our category with our naturally probiotic-packed, gut healthy fermented vegetables. This is one of the ultimate stamps of approval and we’re very grateful and excited for all the winners.” Fermented Sesame Slaw can be found at Whole Foods North Atlantic, independent retail stores and food service establishments all throughout New England and online at www.chikitchen.com.

The Sofi Awards are open to members of the SFA, and have been given each year since 1972. Winners will be showcased at the 2022 Summer Fancy Food Show, running June 12-14, at the Javits Center in New York City. Open only to the trade, it is the largest East Coast B2B-only specialty food and beverage show. For more information, visit specialtyfood.com.

The World’s First Vodka Distilled with Oysters Is Now Available in Massachusetts

The Industrious Spirit Company Announces Expansion into MA Market with their Vodkas, Gins and Bourbons

The Industrious Spirit Company's Ostreida

Today, The Industrious Spirit Company (ISCO) announced their expansion into Massachusetts. Their recent launch of Ostreida, the first vodka distilled with oysters in the United States and possibly the world, went viral online and has created a pent-up demand for the product that the company is excited to fulfill just in time for summer in New England. To celebrate the new state launch, ISCO has distilled a special batch of the product using Powder Point Oysters from Duxbury, MA. Ostreida is a flagship product for ISCO as it encapsulates their creative approach to spirits, creating new and original products from classic ingredients and techniques. 

“Ostreida is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle, and we are thrilled to have the opportunity to share this quintessentially New England product with our neighbors in Massachusetts,” said Manya K. Rubinstein, CEO of ISCO. “Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish—it makes a killer martini and an amazing Bloody Mary, and is just perfect for summer sipping!”

Since each small batch of Ostreida is produced with oysters from a specific farm, each bottle now comes with a neck tag highlighting the farm’s location and date of harvest. ISCO cares deeply about sustainability, working with a regional regenerative farm to grow the organic corn they use for the base of their spirits and donating a portion of all bottle sales of Ostreida to GreenWave, an organization that works to scale sustainable ocean farming.

In addition to Ostreida, ISCO is making its creamy, smooth sipping Structural Vodka, lovingly hand-distilled from organic corn, as well as its modern-style botanically-focused Ornamental Gin available to the Massachusetts market immediately, with bourbon barrel aged gin and bourbons, such as Blue Velvet, made from two different types of sustainably farmed blue corn from the US and Mexico, to come in the future. 

“I am excited to have the opportunity to add Ostreida and ISCO’s vodkas and gins to our portfolio of independent beverage brands,” said Caitlin McGarrahan, the director of Origin, a division of Horizon Beverage that is dedicated to handcrafted products. “In such a saturated industry, it is rare that we get an opportunity to bring true “firsts” to market—we believe this product is going to become an instant summer in New England classic, especially out on the islands and at restaurants with a seafood focus” 

In celebration of the expansion into Massachusetts, there are five unique and fun events planned.   

May 25, 2022: The Little Donkey http://www.littledonkeybos.com/ in Cambridge is hosting a fun filled night of Ostreida shooters and specialty cocktails. The restaurant features tapas by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette in the heart of Central Square. 

June 2, 2022: A special evening at Forage https://foragecambridge.com/ in Cambridge for a four-course dinner with Ostreida cocktail pairings. With two seating times, 6:30 and 8:00 p.m. costing $95 per person this event is sure to be special. Aligning with ISCO’s sustainable and local ideology, Forage is a neighborhood bistro just off Harvard Square that showcases local farmers, fishermen, and foragers with their seasonally-driven menu. Featuring such cocktails as “Overboard” made with Ostreida, dry vermouth, dulse, meyer lemon saline, and garnished with a pickled oyster! 

June 5, 2022: Little Moss https://www.littlemoss.com/, in South Dartmouth will host an afternoon deck soiree featuring Ostreida cocktails paired with small plates and hor d’ourves.  Little Moss, a beautiful spot sited in the adorable village of Padanaram that features rotating menus of seasonal plates, handmade pastas, natural wines, and craft cocktails. 

June 10, 2022: Summer Shack https://www.summershackrestaurant.com, Cambridge, is hosting a TGIF Cocktail Hour and Meet the Distiller event featuring Ostreida cocktail specials and a special gift basket giveaway. This fun, casual restaurant specializes in fresh New England style seafood and boasts the largest oyster bar in Cambridge!

June 30, 2022: Caviar Pairing at UNI https://uni-boston.com/ in Boston. A special evening featuring an Ostreida caviar pairing at this lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue in Boston, helmed by Chef Ken Oringer. UNI’s menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi—all delicious when paired with vodka distilled with oysters!

Blackstone Valley Culinary News – May 9 – 12, 2022

Fully Rooted, Inc.
(401) 753-4930
fullyrooted.com/
at
Wildflour Vegan Bakery and Juice Bar
727 East Avenue, Pawtucket  02860
401-475-4718
Wildflourbakerycafe.com

You can save money and help the planet when you buy juices from Fully Rooted and return the empty glass bottles to participating juice locations.  For every empty Fully Rooted glass jar you bring back to participating kiosk locations, you’ll receive 50 cents off your purchase at check out.  And you’ll be helping keep the Blackstone Valley and Mother Earth beautiful!   Your Blackstone Valley location for a Fully Rooted kiosk is at Wildflour Vegan Bakery and Juice Bar.  Other locations are listed HERE.  

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

Atrium on Main has joined the Plates with Purpose family, a program that helps to eradicate homelessness and hunger, among other programs.  They are currently focused on securing nourishing and delicious meals to our most vulnerable neighbors in Pawtucket.  The program works through independently-owned restaurants such as Atrium on Main.  For every $1 you donate by Friday, May 13 will be used to prepare and distribute meals through the team at Atrium on Main.  A donation of $10 equals 1 prepared meal.   To donate, click HERE.  Remember to donate before Friday, May 13!

RIDEA Craft Beverage Festival
The Guild
461 Main Street, Pawtucket
May 14 at 6 pm

This non-profit festival plans to highlight women, BIPOC, and LGBTQ+ breweries, wineries, and spirits producers from RI and beyond. The funds raised by this festival will be donated to the JWU scholarship that helps people from diverse backgrounds pursue a career in the beverage industry.  The mission of the RIDEA (Rhode Island Inclusion, Diversity, Equity, & Action) Committee is to promote a culture of equity, diversity, and inclusion in the RI beverage community.  Blackstone Valley companies who will be involved, in addition to The Guild, are:  Rhode Island Spirits, Ravenous Brewing Co., Foolproof Brewing Co., and Smug Brewing Co.  

TICKETS

The Orchard Grill
132 Pleasant Street, Smithfield
401-234-9980
orchardgrill.com

The Orchard Grill, formerly Laura’s Pleasant View Diner, in Smithfield, has a great staff who take pride in providing the best down-home friendly service possible.  They serve traditional American classics for breakfast, lunch, and dinner.  

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at RI Spirits:  

Distillery Trivia – Friday, May 20 – 6:00 to 7:30 pm (free event – prizes!)

Game Day – Sunday, May 22 – 1:00 to 5:00 pm (free event)

Drink In The History – Thursday, May 26 – 6:00 to 8:00 pm  – TICKETS

Smug Brewing
100 Carver Street, Pawtucket  02860
401-642-5701
Smugbrewing.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at Smug Brewing:  

Trivia on Thursdays – one game at 6:30 pm and one game at 7:30 pm – bring your team to compete for prizes!  Burmese Fusion will be on site. 

Music Bingo on Fridays – six games will be played – instead of calling numbers and letters, songs are played.  Fun!  The Perfect Empanada will be on site. 

Saturday, May 14 – 1 pm -10 pm – Cookie Chow on site.  Smug pouring at the RIDEA Festival.  

Sunday, May 15 – 12 pm to 5 pm – Music with JT Horne…and Pierogitory will be on site for food.  

Saturday, May 21 – Bonsai and Brews – Learn, create, drink and eat – Biggest Little Easy Catering will be on site.  

Sunday, May 22 – Pasta Demo – Alex from Newport Pasta Company will be leading this hands-on experience.  You’ll be able to have some Saugy’s Franks with your pasta!

Tavern on Main – Quahog Week
1157 Main Street, Chepachet
401-710-9788
tavernonmainri.com

Quahog Week 2022 runs from May 15-21.  Make sure you try Rhode Island’s favorite clam at participating restaurants – but be sure to head to Tavern on Main in Chepachet, the only Blackstone Valley restaurant participating, for Tavern Seafood Stuffies (2) made with shrimp, scallops, crab and clams for only $8!  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI  02830
401-765-2661
johnnysvictorydiner.com

BBQ Season is here!  Enjoy Johnny’s award-winning BBQ staring at 2 pm every Friday.  Try the pulled pork sando and their famous chicken egg rolls (order early – they sell out!   This Friday, May 13, enjoy the music of Tim Hart & George from the Illusions Band from 6 pm to 9 pm on the deck.  And stop by and see the fine folks from Johnny’s on Saturday, May 14 at Seven Cedars Farm in Smithfield for the Spring Festival.  They’ll be serving their famous BBQ from 11:30/noon to whenever they sell out.  

Red, White and Brew Coffeehouse 
601 Great Road, North Smithfield
401-488-4822
redwhitebrewri.com

Let me introduce you to “Delicious”, the newest summer drink at Red, White and Brew – it’s a cold brew with a scoop of vanilla ice cream, topped with chocolate syrup and sprinkles.  It’s available for summer now!  

And speaking of Red, White and Brew and their great gift shop, where I was first introduced to “We Be Jammin’” products…and now they have their own shop!….

We Be Jammin’
Hope Artiste Village
1005 Main Street, #8233, Pawtucket
Webejammin.net

We Be Jammin’ is owned by Jason Wood, an autistic man, whose mission is to give back to the community.  His company makes specialty jams, salsas, BBQ sauces, marinades, glazes, pickles, relish, beets, salad dressings and more.  Read all about Jason and the company in this recent Valley Breeze article.  Let’s support this great business!   

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The Industrious Spirit Company's Ostreida
chefs & restaurantsfarmsnewswine & drinks

News Bites: The Industrious Spirit Company Releases Oyster Vodka / Celebrate Chinese New Year in Newport / 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.

The Industrious Spirit Company Announces First Ever Oyster Vodka Released in United States

Celebrates with Launch Party Featuring Specialty Version of Ostreida created for Bayberry Garden

The Industrious Spirit Company's Ostreida
The Industrious Spirit Company’s Ostreida

Today, The Industrious Spirit Company (ISCO) announced Ostreida, the first vodka distilled with oysters in the United States. In a world where so many products are created every day it’s rare to find a company doing something new and original. This product is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle.

In celebration of Ostreida, Bayberry Garden and ISCO are announcing a limited edition, small batch run of Ostreida made with a special selection of oysters from Duxbury, MA that were hand-picked for the project by Bayberry’s Executive Chef, Mike Seely. This incredibly special unique spirit will be sold exclusively in cocktails at Bayberry Garden and in bottles from the Tasting Room at ISCO.

“Our vision for our newest product was to create a perfect blend of land and sea, to capture the spirit of where we draw our energy from as a company operating out of the Ocean State. We have always had a focus on sustainability, and work with a regional regenerative farm to grow the organic corn we use for the base of our spirits—so it just made sense for us to work with oysters, one of the most sustainably farmed foods from the sea, known for their positive environmental impact (and of course their incredible flavor!)” said Manya K. Rubinstein, CEO of ISCO. “We’re thrilled to add the first vodka distilled with oysters to our roster of spirits, Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish.”

A launch party for Ostreida featuring the version created specifically for Bayberry will be held at ISCO’s Tasting Room on January 23, 2022 from 2pm – 6pm and will feature food and oysters by Bayberry Garden, as well as ocean-themed music by Da Huey X. The party will continue from 6-9pm at Bayberry Garden with a special oyster and Ostreida focused bar menu. Those who attend both the party and the afterparty will have a chance at winning a gift basket that includes oyster shucking gear, beautiful oyster jewelry from RI-trained artist Xenos Works and hot sauce from Bayberry Garden.

“We are so excited about this collaboration between our two brands, who both care deeply about supporting sustainable local agriculture and aquaculture,” said Tom Dennen, the owner of Bayberry Garden and Bayberry Beer Hall.

To further a commitment to supporting regenerative farming practices, The Industrious Spirit Company is donating a portion of all bottle sales of Ostreida at bars, restaurants and liquor stores to GreenWave, an organization that trains and supports ocean farmers in the era of climate change by working with coastal communities to create a blue economy. In support of the same goals, Bayberry Garden will be donating a portion of Ostreida sales from the afterparty to GreenWave.

ISCO makes their vodkas, gins, bourbons and experimental spirits from scratch, giving them the latitude to be creative. The base for their products begins with 100% organic corn grown for them in the Hudson Valley, NY by a farm that uses regenerative agricultural practices such as long-term crop rotations and cover crops in order to rebuild soil health, sequester carbon and keep waterways clean. ISCO prides itself on aligning its sourcing with its ideology of sustainability. The company works with local farmers in Rhode Island to repurpose its still nutrient dense production “waste” as feed for pigs, cows and goats.

“Access to incredible, sustainably grown, super fresh oysters are one of our favorite perks of living in the Ocean State,” said ISCO’s Head Distiller Dan Neff. “To create Ostreida, we perform a distillation using our 100% organic corn neutral spirit and just-hauled-from-the-sea oysters, which allows the spirit to pick up hints of minerality and oyster flavor from the whole oyster. We let the resulting distillate rest to let the flavors meld, then gingerly bring the proof down to 80 for a smooth sipping experience.”

Celebrate Chinese New Year in Newport: Castle Hill Inn and Stoneacre Garden

Excited to share Newport’s favorite restaurants will be celebrating Chinese New Year by offering limited time, celebratory dining experiences. In honor of the year of the tiger, The Dining Room at Castle Hill Inn and Stoneacre Garden will be offering special dinner menus inspired by Chinese culture and featuring traditional Chinese dishes. Please see attached for menus, along with additional details below. 

Castle Hill Inn 

To mark the re-opening of the Inn’s 2022 season, Chef Andy Taur will be offering a three—course Chinese New Year menu at The Dining Room at Castle Hill Inn. Chef Taur’s specialty menu was inspired by his upbringing cooking traditional Chinese dishes with his parents at their Cantonese restaurant.

The specialty menu will be offered alongside the traditional three-course menu, for $92 per person or $137, with optional wine pairings to accompany.

The Chinese New Year menu will be available from January 28th through February 1st. Reservations can be made online via Open Table two weeks prior to your requested day, or via email to dining@castlehillinn.com.

View the menu

Stoneacre Garden

Stoneacre Garden 

Asian inspired restaurant, Stoneacre Garden will be offering a Chinese New Year menu in celebration of the year of the tiger. The specialty menu features more traditional Chinese cuisine, such as: Scallion Pancakes, Shrimp Fried Rice, and General Tso’s Chicken.

Stoneacre Garden’s Chinese New Year Menu will be available starting February 1st through February 14th. Reservations are now open and can be made online via Resy or directly by calling at: 401-619-8400.

View the menu

Blackstone Valley Culinary News – January 18, 2022

Today’s newsletter features several fun and delicious learning opportunities available in the Blackstone Valley.  Get together with friends and family and enjoy these restaurants and events!

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

Atrium on Main has great food – check out their menu HERE.   But did you know that you can head to the lower level and learn to play disc golf?   Why not plan to have a great meal with friends and then head downstairs for some golf fun?  Call the restaurant to find out more details about the disc golf.  

Stadium Theatre
28 Monument Square, Woonsocket, RI  02895
401-762-4545
Stadiumtheatre.com

Get your tickets for “Culinary Secrets from the Best”, taking place on Monday, January 31, 2022 at 7 p.m.   This will be a tasting and learning experience, featuring four of the region’s great chefs:   Dave Ashworth from Parma Ristorante in Smithfield, Zach Fernandez from Chelo’s Hometown Bar & Grille, Angelos Petropoulos from Christopher’s Kitchen and Bar in Woonsocket and Superbowl Champion and former New England Patriots defensive lineman, Jarvis Green from Oceans 97, Inc.  You’ll learn how to make four restaurant-quality meals and cocktails at home.  You’ll be served each dish and cocktail and you’ll get recipe cardsso that you can recreate each dish and cocktail at home!   What a fun and fantastic event!   

Here’s the menu:  

Parma Ristorante – Gnocchi alla Vodka and Expresso Martini
Chelo’s Hometown Bar & Grille – Buffalo Mac & Cheese and Chelo’s Red Sangria
Christopher’s Kitchen and Bar – Mousaka (Greek Lasagna) and “Chios” Cocktail
Oceans 97 – Pasta with Shrimp Pate, Olives and Capers and White Christmas Sangria
*Menus subject to change

Seating is limited so don’t wait to get your tickets!   Click HERE for tickets.  

RI Spirits
59 Blackstone Avenue, Pawtucket, RI  02860
401-856-4111
Rhodeislandspirits.com

Get educated about gin at RI Spirits!   They’ll be hosting Gin School on Saturday, February 13 from 3 pm to 4:30 pm at their Tasting Room and Distillery in Pawtucket.  You’ll receive a gin and tonic upon arrival, learn about the history of gin, sample and smell individual botanicals and learn about taste profiles of different styles of gins.  The class concludes with a cocktail class when you get to create your own gin drink.  And you’ll receive a bottle of Rhodium gin of your choice to take home.  Snacks included too.  There is a limit of 8 students per session, so don’t wait:  Click HERE to get your tickets.  This is a recurring event, so if the upcoming class is sold out, look for future classes.   

The Honey Shop
1300 Park Avenue, Woonsocket, RI  02895
401-766-1488
Breathe-ease.com

Learn how to make authentic Italian pasta!  On Saturday, February 20 from 11 am to 1 pm, The Honey Shop will have everything you need to make pasta – farm eggs, semolina, olive oil and a variety of herbs and spices you can choose from.  Then you’ll roll out your dough, pick your pasta shape, create, cook and take home.  Cooking and tasting included.  Click HERE to sign up.  

For those of you with a sweet tooth, here is some information so you can indulge in something sweet and tasty!   

Lops Brewing
122 North Main Street, Woonsocket, RI  02895
401-616-0520
Lopsbrewing.com

Lops Brewing is hosting their First Annual Cookie Fest on Sunday, January 23, 2022 at 12 noon!  If you have great cookie making/baking skills, you could earn the Cookie Fest Title!  Click HERE for details on how to participate/register.  You don’t need to register in order to sample and judge.  

Awesome Sweets Bakery
654 Central Avenue, Pawtucket, RI  02861
401-723-4080
Awesomesweetsbakery.com

Awesome Sweets Bakery is a nut-free bakery, and they want to remind you that Valentine’s Day is coming!!   Don’t wait too long to place your orders for Valentine’s Day.  Awesome Sweets has beautiful cupcake bouquets for the holiday as well as chocolates and other goodies.  Check out what they have on their Facebook page HERE.

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