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Jessica Granatiero

chefs & restaurants news wine & drinks

News Bites: Pane e Vino Owners to Open Massimo / Social Enterprise Greenhouse Food Accelerator / “Savoring Italy” Tour

by David Dadekian February 2, 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.

Joe & Esther Dequattro, Owners Of Pane E Vino On Federal Hill, Set To Open New Restaurant Massimo In Former Mediterraneo Space

Joseph and Esther Dequattro, owners of Pane e Vino Ristorante & Enoteca, are pleased to introduce their new restaurant, Massimo, set to open in spring 2016 in the space formerly known as Mediterraneo.

“Pane e Vino offers very traditional, authentic Southern Italian cuisine, founded on my family recipes,” said Joseph DeQuattro, “Creating this new menu has given me the opportunity to experiment with some contemporary and innovative concepts, with influences from all over Italy.”

“Joe and I created Massimo with the goal of providing our guests with a unique dining experience, where great food and attentive service are fun and accessible,” said Esther DeQuattro.

Joe and Esther have engaged acclaimed restaurant designer, Kyla Coburn, to execute their vision for the space. The 200-seat restaurant is being completely renovated, and will offer an extraordinary space for private events. Massimo will feature inspired and locally sourced small plates and entrees, a seasonally curated cocktail menu, and an international wine list. Many of the wines will be sourced directly from small boutique winemakers across Italy.

Massimo will be open for lunch and dinner daily, as well as Sunday Brunch. Pane e Vino will remain open as the beloved classic Italian restaurant, anchoring the western end of Atwells Avenue. For updates and more information about Massimo’s opening date, please visit www.facebook.com/MassimoProvidence.

Social Enterprise Greenhouse Drives Innovation in Food Cluster with Launch of First Food Accelerator on February 9th

Twelve high-impact New England-based do well, do good food entrepreneurs selected from a pool of 28 applicants will embark on a 3-month business development journey to bring their ventures to the next level.

The Social Enterprise Greenhouse (SEG) will launch its first Food Accelerator cohort with a celebration on February 9, 2016 at the SEG Hub (10 Davol Square, Suite 100, Providence) from 6:00pm-8:00pm. The 12 New England-based food businesses selected for the program will introduce their ventures and goals, as well as provide tastings of their products. This event is an opportunity to celebrate the commencement of the 12-week program with the SEG and local food communities. The Food Accelerator, delivered in partnership with Brown University and funded by the Henry P. Kendall Foundation, provides high potential entrepreneurs with the knowledge, networks and resources they need to take their venture to the next level. This event is free and open to the public.

Although SEG continues to provide support and resources to social enterprises across industry, this new industry-specific cluster approach enables SEG and strategic partners to better provide resources and support to ventures that can respond to challenges in these specific sectors and ultimately help boost economic development in Rhode Island.

The Food Accelerator is SEG’s first industry-specific program, offering a 12-week blended learning model that provides high impact New England-based food entrepreneurs with the knowledge, networks, and resources they need to accelerate the growth of their enterprises. The program is made possible by a network of 200+ coaches and advisors, many of whom are among Rhode Island’s top business and food community leaders. Additional value is provided by 1-on-1 intensive coaching, a peer cohort model, and access to SEG’s recently opened coworking space at 10 Davol Square in Providence. Upon graduation, participants will receive priority access to the SEG loan fund that provides below market interest rate loans to high potential social enterprises.

The purpose of this new program is to stimulate innovation in Rhode Island’s burgeoning food sector and to help create more successful, sustainable do well, do good businesses in Rhode Island and the region, leading to a more extensive and healthy local and regional food system.

“Rhode Island’s food economy is strong and getting stronger,” said Congressman Jim Langevin. “Social Enterprise Greenhouse is doing phenomenal work supporting start-up businesses, including those in the food industry. This Food Accelerator will no doubt further grow our vibrant food economy, and I can’t wait to see what this class of participants achieves with the help of the hardworking team at SEG.”

“Our final 12 ventures are passionate, socially-driven, and dedicated to making an impact on RI’s food system. Thanks to the support from the Henry P. Kendall Foundation and our Food Advisory Council, we have formulated a program that will give these ventures the tools they need to thrive in RI and beyond,” Isabella Cassell, Director of Food Initiatives, SEG

This year’s Food Accelerator program will conclude with a graduation and final pitch event on May 10, 2016.

Learn more about the Impact Accelerator program at http://segreenhouse.org/blog/foodacceleratorlaunch

MEET THE INAUGURAL FOOD ACCELERATOR COHORT

Agraria Farm and Edibles is a Rehoboth-based farm that strives to contribute a new model of small scale agriculture that provides sustainable and systemic change.
Entrepreneur: Barbara Link

Bellicchi’s Best Biscotti now offers three delicious flavors. This RI-based company was born out of adversity and donates 5% of profits to the Alzheimer’s Association and also plans to help others start successful home businesses.
Entrepreneur: Kathleen Bellicchi

Fox Point Pickling Company is on a mission to provide the Ocean State with a delicious, locally sourced sugar free, additive free, naturally gluten-free and non-GMO small-batch pickle.
Entrepreneur: Ziggy Goldfarb

Glenwood Garden is an e-market for sustainably made food while helping nonprofits gain a recurring source of revenue.
Entrepreneur: Jonah Shapiro

The Humble Pie Company provides its customers with freshly baked, honest pies made with wholesome ingredients sourced from local farms.
Entrepreneur: Daniel Sheehan

Laughing Gull Chocolates uses all direct trade, premium local ingredients to allow consumers to get closer to their food source, and learn the intriguing, magical story of chocolate.
Entrepreneur: Lindsay Tarnoff

Leah’s Recipe is a snack line of evolved, plant-based, whole-food snacks that integrate into a health and wellness-based lifestyle.
Entrepreneur: Leah Rosin-Pritchard

Mesa Fresca offers an authentic chimichurri sauce and hopes to address the gap in the marketplace for authentic, fresh packaged Hispanic food.
Entrepreneurs: Nathalie and Alan Alberto

Newport Cooks partners with local chefs to offer affordable cooking classes to the community. They teach adults and children to cook for fun, creative inspiration and to promote healthier lifestyle choices.
Entrepreneur: Mary Weaver

Ocean State Smoked Fish Company offers locally sourced, uniquely smoked fish. They also set aside a portion of their profits for a culinary scholarship fund dedicated to Rhode Island fishing families.
Entrepreneur: Jeffrey Powell

Savory Fare is a meal delivery service for seniors, enabling them to stay healthy and remain in their own homes.
Entrepreneur: Mary Hughes

SecondsFirst is a food processing business that prepares, freezes, and packages imperfect vegetables from local farms and also processes under-appreciated RI fish into fish cakes for food insecure communities.
Entrepreneur: Erika Lamb

Local Business Women Combine Connections and Expertise to Offer Food & Wine Lovers an Exclusive, Behind-the-Scenes Tuscany Trip

Past “Savoring Italy” Tour, photos by David Dadekian

For the fourth consecutive year, Jessica Granatiero, proprietor of The Savory Grape and The Savory Affair, along with Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc., have created a luxury Italian excursion that gives visitors a personalized food and wine tour of the beautiful region of Tuscany. This epicurean duo created the itinerary of the “Savoring Italy” tour by tapping into their extensive knowledge of the Italian food and wine culture, as well as their personal relationships with vintners and chefs in Tuscany to bring guests a tour unrivaled by other travel experts.

“Our experience is different. It’s a real glimpse into the Italian culture of food and wine. Savoring Italy is an emersion experience,” said Granatiero. “Our guests are welcomed by some of the best vineyards in Tuscany, while also learning authentic hands-on culinary techniques of Italian cooking.”

The Savoring Italy tour is scheduled for October 16th through October 22nd, 2016. Guests will stay at Villa Daniella Grossi, a restored 17th century luxury villa located in the hills of Lucca and learn about life of Italian wine and food by visiting four exclusive Tuscan vineyards guided by Granatiero. Chef Roberts teaches how to prepare authentic Italian cuisine with hands-on cooking classes featuring homemade pasta and pizza.

The sellout success of the past years’ Savoring Italy tours prompted Roberts and Granatiero to team up once again. “While Jessica and I do this for a living, it is hard to call this work,” said Roberts. “We have such an amazing time each year reconnecting with our Italian colleagues, experimenting with unique recipes, sipping new wine varietals, and exploring different areas of this extraordinary country!”

Roberts completed her culinary training in Tuscany, speaks fluent Italian and returns frequently to lead educated tours in hands-on, one-of-a-kind experiences. Granatiero has been recognized by the Wall Street Journal, Wine Spectator, Providence Business News and RI Monthly. She also leads the event-planning firm, The Savory Affair, specializing in wine-themed local, national and international travel.

A minimum of twelve guests are required by April 1st to confirm the trip. To reserve your spots please call Jessica Granatiero of The Savory Affair at 401-261-4966 or e-mail her at Jessica@thesavorygrape.com.

Click here to view Savoring Italy 2016 brochure. You can also learn more by visiting the Easy Entertaining’s website at EasyEntertainingRI.com or call Kaitlyn Roberts at (401) 437-6090. For more information on Villa Daniela Grossi please visit their website at www.VillaDanielaGrossi.it.

Disclosure: Pane e Vino/Massimo are clients of Eat Drink RI. The release and logo is identical to what was shared with other media.

February 2, 2016 0 comment

farms news

News Bites: May 28, 2015 is Rhode Island Agriculture Day at the State House , The Savory Affair Welcomes Leah DeCesare as Business Development Director

by David Dadekian May 27, 2015

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, Farmers and Aquaculturists to Celebrate Rhode Island Agriculture Day in State House Festivities on Thursday, May 28

Large Selection of Local Foods Available for Sampling

Rhode Island Department of Environmental Management

To recognize the importance of the state’s $2.5 billion agriculture and green industries, the Department of Environmental Management will host Rhode Island Agriculture Day at the State House on Thursday, May 28.

DEM will announce the award of 15 Local Agriculture and Seafood Act (LASA) grants of up to $20,000 to assist small or beginning farmers and local seafood businesses promote and market their locally grown or harvested products grown in Rhode Island. The program is designed to increase the economic competitiveness of Rhode Island-grown agricultural products and local seafood. “This new initiative is one of many efforts taken by DEM to support local agriculture and our state’s food economy,” said DEM Director Janet Coit. “Rhode Islanders are eager to grow, eat and promote local food, and this grant program supports the growth of our local food sector to meet the growing demand of consumers.”

This year’s RI Agriculture Day program will include remarks by First Gentleman Andy Moffit as well as Michel Nischan, executive director of the Wholesome Wave Foundation, who will focus on the importance of a sustainable, locally-based food economy. Nischan is speaking to the Interagency Food and Nutrition Policy Advisory Council on the morning of Agriculture Day as well as the City of Providence Healthy Communities Advisory Council the following morning. There are numerous efforts within Rhode Island and state government to focus on an enhanced local food economy including the LASA grant program, which is an innovative partnership between DEM and the RI Food Policy Council, the Rhode Island Foundation, van Beuren Charitable Foundation and the Henry P. Kendall Foundation.

In addition, Senator Susan Sosnowski and Representative Art Handy will talk about the economic value of agriculture, seafood and the local food economy in Rhode Island, and Tess Brown-Lavoie of the RI Young Farmers’ Network will talk about efforts among young farmers in RI to improve the local food economy.

Rhode Island Agriculture Day will showcase Rhode Island’s agriculture industry and all that it brings to the state. Beyond fresh and local produce, meat, nursery stock, sod and Rhode Island’s own Rhody Fresh milk, agriculture contributes to tourism, open space, landscaping businesses, and a variety of food-related industries. The event will also continue to highlight the statewide “Get Fresh. Buy Local.” campaign and farmers’ markets.

“All of our state’s natural resource-based functions – agriculture, aquaculture and fishing – result directly in jobs and opportunities to promote Rhode Island,” said DEM Director Janet Coit. “Thursday’s Agriculture Day celebration is a great opportunity to focus attention on this vibrant industry and educate Rhode Islanders on the many ways that agriculture impacts the local economy and our quality of life.”

As part of the Rhode Island Agriculture Day festivities, over 40 exhibitors will host displays in the State House Rotunda from 11:30 a.m. to 5 p.m. Exhibitors will include farms and local food purveyors, as well as government and non-profit agencies that work with farmers. Coordinated by DEM’s Division of Agriculture, the exhibits will highlight Rhode Island agriculture and the many organizations that collectively participate in its viability.

Large Variety of Locally-Grown Foods Available for Sampling

Several exhibitors will offer food samples, such as stuffed quahogs from Dave’s Marketplace; pizza strips and hermits directly from Wright’s Dairy Farm and Bakery; assorted cheeses from Narragansett Creamery; oysters from Ocean State Aquaculture Association; johnnycakes from the Kenyon’s Grist and Corn Meal Company; and Rhody Fresh milk and cheese from the RI Dairy Farms Cooperative. Also, fresh cider from Jaswell’s Farm in Smithfield; Cabot Cheese made with milk from RI dairy farms; Rich’s Sweet Heat sauce for RI-grown vegetables and meats will be available for sampling.

Rhode Island has 1,243 farms, mostly family run, which occupy 68,000 acres. The 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, eight indoor winter markets, and numerous pick-your-own and farm stand operations. According to the 2014 update to URI’s Green Industry Economic Impact Study, which was highlighted at today’s event, the 3,327 green industry businesses in Rhode Island sustain 15,826 jobs and contribute $2.5 billion annually to our state’s economy.

The Agriculture Day speaking program will begin at 2 p.m. in the Governor’s State Room, and the exhibits will be on display until 5 p.m. in the State House Rotunda.

The Savory Affair Welcomes Event Planning Expert and Author Leah DeCesare as Business Development Director

The Savory Affair Business Development Director Leah DeCesare

The Savory Affair, Rhode Island’s premier event planning and design company, recently welcomed Leah DeCesare as Business Development Director. With years of event planning and public relations experience at a national retailer based in New York City under her belt, East Greenwich resident DeCesare now returns to event design and management with The Savory Affair.

DeCesare has managed weddings and events for large-scale corporate meetings, celebrity appearances, fashion shows, grand opening activities, and customized special events. With a focus on serving her clients, she ran a local parenting support business and founded a nonprofit organization in 2008. With an eye for detail and a love of creative concept development, she most recently initiated and executed a major fundraising campaign and gala to build a medical center in Uganda.

“I am thrilled to be apart of the incredible team at The Savory Affair,” said DeCesare. “There is nothing more rewarding than to work with a client to make their event vision a reality.”

DeCesare is the author of Naked Parenting, manages an active parenting blog, is a contributor to The Huffington Post, and has been published in international journals. Leah received her BS from Syracuse University where she graduated Magna Cum Laude with a triple major in advertising, marketing, and French. Leah keeps busy with three children. To learn more about DeCesare’s fascinating career and life in her own words, click here!

“We are excited to utilize Leah’s creative direction and arsenal of skills as we continue creating unique and memorable experiences for our clients,” stated Jessica Granatiero, owner of The Savory Affair.

DeCesare’s creativity can be seen first-hand in her most recent Savory Affair blog entry, Outdoor Entertaining Beyond the BBQ. Click here to take a look!

May 27, 2015 0 comment

chefs & restaurants news wine & drinks

News Bites: The Savory Grape New General Manager Tulay Lawton, Red Fin Crudo + Kitchen Now Open, Hotel Viking New Executive Chef Barry Correia

by David Dadekian May 18, 2015

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 Savory Grape New General Manager, Tulay Lawton, Brings Extensive Food and Wine Expertise

The Savory Grape’s Tulay Lawton

The Savory Grape, Rhode Island’s premier retail wine business, recently promoted Tulay Lawton as the new general manager of the business. Lawton is from Istanbul, Turkey, and has been in the United States for over 13 years, some of those years as a personal chef focused on Mediterranean cuisine. A gourmet chef, wine aficionado and “lover of life,” Lawton graduated from Johnson & Wales University with a degree in culinary arts.

Lawton will be responsible for overseeing daily operations, managing The Savory Grape team, and continuing to grow the business, which has seen a 400% growth rate since opening in 2006.

Her passion for food started with her roots in Istanbul, a place that has blended and refined Central Asian, Middle Eastern, Mediterranean and Balkan cuisines.

“From an early age, Tulay dedicated herself to mastering unique techniques of blending flavors with an emphasis on marrying the perfect food and wine pair,” said Jessica Granatiero, proprietor of The Savory Grape. “Aside from being business savvy, Lawton has an innate ability to pick out the varied flavors in wine – and impressively, bourbon.”

Lawton has traveled extensively, including a recent trip to Napa Valley with Granatiero to choose unique varietals and blends to add to The Savory Grape offerings.

“Her passion for food, wine and culture is infectious, and unknown to many, she makes the best tabbouleh and baklava, loves photography, is learning yet another language (French), and yes, can belly dance,” said Granatiero.

“I am excited to join this amazing team at The Savory Grape and share my passion with our customers,” said Lawton. “I hope I can continue the tradition of bringing outstanding personalized service to every person that comes through our doors.”

RED FIN Crudo + Kitchen Announces Opening

New Downtown Providence Atlantic Bistro and Oyster Bar Features Latin-Jazzed New England Fare

Chefs Julio Lazzarini and Jenny Behm-‐Lazzarini, co--proprietors of RED FIN Crudo + Kitchen, plan to pop the Pol Roger champagne tomorrow night, marking their Downtown restaurant’s official opening. For this veteran chef duo, introduced nationally via reality food TV Chopped and MasterChef respectively, Friday culminates a year of planning including the rebuild of 71 Washington Street at Union St. in the Biltmore Garage building. Their new 1800 sq. ft. Atlantic Bistro and Oyster Bar features New England fare prepared with Latin and Spanish influences. Currently the restaurant opens at 5PM Tuesdays through Saturdays for Dinner and Bar service; starting next week hours will expand to Lunch Express and Sunday Brunch. Standing heaters will allow eight additional outside seats.

The name RED FIN Crudo + Kitchen reflects both chefs’ excitement for all things ocean: oysters, clams, lobster, crab, scallops, octopus, squid among a wide variety of fish species–-Hamachi, Acadian Redfish, Red Snapper, Cod, and Mahi. These may arrive on the menu as grilled steaks, Italian Crudo, Jamaican Run Down, Brazilian Moqueca, Portuguese Caldeirada, Peruvian Menestrón or as deconstructed chowder. The Daily Chalkboard over the Oyster Bar will announce the day’s oyster varieties of an Atlantic coastline lean: northern PEI, Cape Cod to Rhode Island and southward. The season-‐driven menu featuring foods sourced principally from New England farms and Eastern waters, presents spirited Latin, Caribbean and Spanish culinary theme: Baca Frita with Black Bean Broth, Aji Amarillo Emulsion, and Creamy Rice Croquettes ($23); Bolognese Spaghettini (hand-rolled), Roasted Garlic, Jalapenos, Queso Fresco with Cilantro and Lime Zest ($21), Whiskey Cake with Pepper Whipped Cream ($8) and Tres Leches ($8). Reclaimed barn board tables are set with Mason jars for drinks, crocks and imported Spanish red clay ‘cazuelas’ anticipate classic Paella and stews.

During their parallel careers of twenty years each, both chefs journeyed the Atlantic coastline, meeting midway to find harmony in their cooking philosophies and their made‐for-TV personalities. RED FIN Crudo + Kitchen is their first joint enterprise and Chef Julio Lazzarini’s third proprietorship. Known for hi culinary portmanteau ‘Medilatino,’ or flavor fusion using ingredients and techniques of Spanish, Latin and Caribbean origins, he was twice nominated to Best Chefs America by culinary experts and chefs. Chef Jenny Behm-Lazzarini is the duo’s extrovert, juggling chef product spokesperson and TV commitments that follow from her MasterChef victory. Both Chefs Lazzarini look to dispel any assumptions that Latin cuisines are spicy or hot.

“Influential food locations like Peru, Cuba, Spain and my native Puerto Rico gave us flavors we don’t think of as being imported because they’ve been adopted within American food culture by generations of immigrant,” explains Chef Julio Lazzarini. “Latin and Spanish dishes have zesty and aromatic flavor profiles from use of fragrant herbs, earthiness of smoking and roasting, and tropical citrus notes. Chiles and peppers, while popular, don’t universally define these cuisines.”

RED FIN Crudo + Kitchen has 68 seats, comfortably divided between its front cocktail and oyster bar lounge (high-tops or bar stools) and the adjoining dining room (banquettes and tables with chairs) in view of the open kitchen. The décor motif of pipes, oversized mechanical gears, recycled woods and metals, and vintage Edison work lights invokes the workspace of inventors. An ethic common to chefs, it’s also a nod to Providence’s stature as home to the Corliss Steam Engine, the pre-‐Prohibition invention that forever transformed power-using industries from rail and car transportation to cooking. Whimsical sea characters including Sir Archibald, their ‘pigtopus’ mascot, adorn the windows, doors and signs.

“Chefs are inventors by nature. We’ve surrounded ourselves with symbols that are part of Providence and our profession, with humor that fits our personality,” said Jenny Behm-Lazzarini, who oversaw the build-out. An outside bike rack, parking in the Biltmore Garage, and several RIPTA bus routes make RED FIN Crudo + Kitchen convenient destination at the basin of the City’s acclaimed ‘restaurant runway’ that is Washington Street.

Hotel Viking of Newport, Rhode Island Names Barry Correia Executive Chef of Hotel Viking

Hotel Viking of Newport, Rhode Island is pleased to announce the appointment of Barry Correia as Executive Chef of Hotel Viking. Chef Correia, a leader in healthy gourmet cuisine, brings more than 30 years of experience to Hotel Viking’s culinary team. As Executive Chef at Hotel Viking, Correia is responsible for all culinary operations serving both its popular award-winning restaurant One Bellevue as well as the rooftop bar Top of Newport in addition to the hotels banquet and catering programs.

“I am thrilled to join the Hotel Viking team,” said Chef Barry Correia who is taking over Chef Kevin Thiele’s position as Executive Chef. Thiele, who has been with Hotel Viking since 2004, will focus on his role as Food & Beverage Director. “We are going to launch new, innovative, seasonally-inspired menus, sourcing local, organic and sustainable ingredients.” Chef Correia will be creating new culinary programs at Hotel Viking including:

Top of Newport, Hotel Viking’s rooftop bar which is open from Memorial Day until Labor Day: Chef Correia is crafting a new menu featuring fresh, sustainably sourced local seafood. He will also be developing a new tasting menu of Light Bites, which will be offered with the return of Spirits & Stogies, a special pairing of food, whiskeys and cigars held on Wednesdays at Top of Newport. On Fridays from 2pm until 6pm at Top of Newport, Correia will launch a special “Start at The Top” promotion with special offers on the chilled raw bar and cool summer cocktails.
The Garden Patio: In addition to creating a new look and feel for Hotel Viking’s Garden Patio, located on the corner of Bellevue Avenue and Church Street, Chef Correia will launch a new tasting menu plus Beer & Bacon Thursdays this summer with craft beers and smoked bacon bouquets.
One Bellevue, the signature restaurant at Hotel Viking: Chef Correia will introduce a Culinary Passport Series, which will feature cuisine from different culinary destinations around the world. The three-course tasting menu is $39 per person and the May 15 menu features Spain, June 12 features India, French cuisine will be the focus on July 10 and August 15 will feature Italy.

To book your reservations or purchase the Culinary Passport Series, call 401-848-4824. To stay up to date on all new developments, “LIKE” Hotel Viking at www.facebook.com/HotelViking

May 18, 2015 0 comment

chefs & restaurants cooking news wine & drinks

News Bites: Providence Pi(e) Day 2015, AIDS Project RI Dining Out For Life, Easy Entertaining Inc. 4th Annual Food and Wine Tour

by David Dadekian March 9, 2015

written by David Dadekian

Providence Pi(e) Day 2014

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

Providence Pi(e) Day 2015

The Humble Pie Company will be hosting a series of pie eating contests in celebration of Pi(e) Day, on March 14th. Competitions open to pairs and children will be held during Farm Fresh RI’s Pawtucket Wintertime Farmers Market and hosted by Breaktime Bowl and Bar. Evening competitions heat things up with men and women making a mess in the Providence Arcade, hosted by New Harvest Coffee & Spirits.

3/14 is the calendar equivalent 3.14, which is the decimal equivalent of the mathematical numeral Pi: “The Humble Pie Company chose this day above all others to celebrate because, as bakers, we adore math,” says Daniel Sheehan.

In the spirit of the day, proceeds from the competitions benefit DownCity Design’s educational design/build programs throughout Providence.

Information and sign-up for Rhode Island’s next pie eating champions can be found at http://www.humblepiepvd.com/piday/

Pairs and Children’s Competitions
Saturday March, 14, 11:30am
Breaktime Bowl and Bar
as part of the Pawtucket Wintertime Farmers Market
999 North Main Street Pawtucket, RI

Men’s and Women’s Competitions
Saturday March 14, 7:30pm
New Harvest Coffee & Spirits
in the Providence Arcade
130 Westminister St. Providence, RI

AIDS Project Rhode Island Names Three Dining Out For Life® Co-Chairs

For the first time in memory, AIDS Project Rhode Island’s “Dining Out for Life” event will feature three co-chairs.

The 11th annual Dining Out for Life takes place this year on Thursday, April 30 at participating restaurants across the Rhode Island area. Funds raised benefit AIDS Project Rhode Island.

“Once again, we are honored to have NBC 10’s Mario Hilario join us,” said AIDS Project Rhode Island’s development director Julie Casimiro. “His involvement has been critical to helping us raise awareness of the event and HIV/AIDS,” she said. Mr. Hilario has been anchoring NBC 10 Weekend Sunrise since 1997, is an Associated Press award winner, and is a five-time Emmy award nominee.

“The snow and ice should be but a memory on April 30th, as AIDS Project Rhode Island holds the 11th annual Dining Out for Life,” said Mr. Hilario. “It has become a celebration of spring, as people across the state support the fight against HIV and AIDS by visiting a participating restaurant and enjoying a meal. Let’s hope we won’t be still shoveling snow!”

Two other event chairs have been added to this year’s Dining Out for Life: David Dadekian, founder and president of Eat Drink RI, a leading local culinary media, marketing and event production company; and Jamie Coelho, an associate editor at Rhode Island Monthly and the producer of the food and restaurant email newsletter “The Dish.”

“We are so excited to kick off the four-day Eat Drink RI Festival by participating in Dining Out for Life on April 30th,” he said. “Our opening event is the Dinner by Dames Farmers Feast at the Casino at Roger Williams Park, and we are pleased to support AIDS Project RI by donating a portion of our proceeds from the dinner to the organization.”

“Restaurants should show their support for fighting HIV and AIDS through Dining Out for Life,” said Ms. Coelho. People across Rhode Island will dine out to raise money for a great cause, and restaurants that participate will be applauded.”
On Thursday, April 30th participating restaurants will donate a portion of their proceeds to AIDS Project Rhode Island. “We work to fill their restaurants with patrons, so they have a great business day and add to their base of regular customers,” she said.

Currently she is recruiting restaurants to participate. Already signed up are:

–in Newport: SpeakEasy Bar & Grill;

–in Pawtucket: Hose Company No. 6, and Rasoi;

–in Providence: Blaze Eastside, Gracie’s, India, Rosalina and Eat Drink RI’s “Dinner by Dames Farmer Feast” at Roger Williams Casino.

Interested restaurants should contact her at 401-519-2289 or Julie@aidsprojectri.org. Restaurants donate 25 to 50% from each dinner check—or checks from all meals on that day—or donate a flat amount. In 2014, 30 restaurants participated.

For more than 30 years, AIDS Project Rhode Island has provided HIV/AIDS prevention and education services, as well as assistance for people living with HIV/AIDS. AIDS Project RI is a division of Family Service of RI. More information is available at www.aidsprojectri.org.

Easy Entertaining Inc. Releases 4th Annual Food and Wine Tour Through Tuscany!

Eat and drink your way through Italy with two of the most qualified tour guides this side of the Tuscan grape vines. Kaitlyn Roberts, Executive Chef and Proprietor of Easy Entertaining Inc. and Jessica Granatiero, Proprietor of The Savory Grape Wine Shop and The Savory Affair have just released the dates and details of their 2015 “Savoring Italy” gourmet food and wine tour!

The Savoring Italy Tour has sold out the first week it was released leading Kait and Jess to release a second tour immediately following the first. Guests will travel through vineyard tours, multi-course meals, hands-on cooking lessons, and more!

“I look forward to the Savoring Italy tour each year. Italy is like a second home to me and I love bringing guests with an interest in food, wine, and travel on this one-of-a-kind journey of the senses. Italy’s atmosphere is only accented by it’s culture and the gastronomic experiences to be had. There’s no better time than now for a trip you’ll remember for the rest of your life.” proclaims Chef Kaitlyn Roberts of Easy Entertaining.

On day one, guests are welcomed to the luxurious Villa Daniela Grossi, with a welcome cocktail and a traditional Tuscan “welcome dinner”. The days to follow are filled with intimate vineyard tours and vertical wine tastings led by Jessica, hands-on cooking lessons and multi-course dinners, led by Chef Kait, and free time for guests to enjoy the amenities of the villa, explore Italian cities, and discover what Tuscany has to offer.

“Savoring Italy is a behind the scenes tour where we guide guests on experiences that they couldn’t get on their own, from personalized winery tours to unique hands-on cooking and wine classes.” states Jessica Granatiero, Proprietor of The Savory Grape Wine Shop and The Savory Affair.

The Savoring Italy Tour is scheduled for October 4th through October 10th, 2015. A minimum of ten guests are required by April 1st in order for the second tour to run. To reserve your spots please call Sabrina Solares-Hand of The Savory Affair at (401) 441-3464 or e-mail her at sabrina@TheSavoryAffair.com.

For more information on The Savoring Italy Tour please visit Easy Entertaining’s website at EasyEntertainingRI.com or call Kaitlyn Roberts at (401) 437-6090. For more information on the Savory Grape and The Savory Affair please call Jessica Granatiero at (401) 886-9463. For more information on Villa Daniela Grossi please visit their website at www.VillaDanielaGrossi.it.

March 9, 2015 0 comment

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