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Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
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News Bites: Oberlin’s Chef Sukle Opening New Spot and Announces Move / Rhody Feeding Rhody Awarded USDA Grant / Rory’s Market Launces Fresh Produce Program

by David Dadekian November 14, 2022
written by David Dadekian

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


Chef/Owner Benjamin Sukle Announces New Restaurant, Gift Horse, to Open this Spring; Additionally, Oberlin will move to new location, directly across the street this Summer

Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI
Chef Benjamin Sukle Cooking at Wild Harmony Farm on Sept. 4, 2019, photo from Eat Drink RI

Chef/Owner Benjamin Sukle of Oberlin (which opened in 2016) in Providence, Rhode Island, will be opening a new restaurant this Spring 2023, Gift Horse (address: 272 Westminster Street). The tongue and cheek saying which the restaurant borrows its name should offer a preview to the eccentric, playful tone the team hopes to achieve. With a strong focus on local shellfish, seafood, and catches from New England waters via raw bar dining in a style distinctive of Chef Sukle’s approach to seasonality, as well as the cultivated relationships he has with farmers and fishermen alike. One unique distinction is the oysters featured on the menu will predominantly be harvested from different bays around the state or within very close proximity.*  The beverage program will feature an expanded wine list, and highlight low ABV cocktails as well–think creative takes on Spritzes inspired by the Mediterranean coast. *More info on oyster programming available. 

Additionally, Oberlin which is currently located at 186 Union Street in downtown Providence will move directly across the street to a new location this Summer to 266 Westminster Street. The team plans to close the restaurant for a brief time to anticipate and prepare for the new location’s opening. Benjamin and team will expand hours of operation to add lunch and brunch service. The change of location promises to continue to offer the same experience diners have come to expect in the past six years, along with many added amenities including a new wood-burning oven–which will serve as the heart of the restaurant influencing respective seafood and vegetables dishes alike–a larger wine cellar and bar program, and overall more expansive footprint with additional seating, along with options for private dining and catering. The new location–being adjacent to Grant’s Block Park–allows for an expansive outdoor patio and bar, which will be weather proofed with a retractable roof and heaters to extend seasonal dining. Longtime general manager, Bethany Caliaro, will join as a partner in the restaurants as well.


“Rhody Feeding Rhody Alliance” Gets The Greenlight From USDA

Rhode Island Food Policy Council awarded $498K grant to fortify RI’s emergency food network while supporting local farms and fisheries

Movement Ground Farm in Tiverton, Rhode Island, photo courtesy of RI Food Policy Council

The Rhode Island Food Policy Council has been awarded a $498K grant from the U.S. Department of Agriculture (USDA) Local Food Promotion Program (LFPP) to launch the “Serving the Food Insecure Market: Connecting Rhode Island Farmers and Fishermen with Our Emergency Feeding Network” project. Implementation partners include Farm Fresh RI, Southside Community Land Trust, and the Commercial Fisheries Center of RI The Rhody Feeding Rhody Alliance will work with emergency food providers to build sustainable market channels between local farmers and fishers and Rhode Island residents in need of  fresh, local, culturally-appropriate food.

This project was strongly supported by Rhode Island’s Congressional Delegation. A joint letter of support was signed by U.S. Senators Jack Reed and Sheldon Whitehouse and Rep. Jim Langevin and Rep. David Cicilline.

“This federal funding will help feed the hungry and expand opportunities for local food producers and businesses.  Rhode Island has amazing food and this collaborative effort will help the Rhode Island Food Policy Council and their partners find new ways to improve marketing, transportation, and distribution of local food and strengthen supply chains for food businesses,” said Senator Reed.

“I’m pleased to have helped secure the funding to stand up the Rhody Feeding Rhody Alliance, an innovative partnership that will connect fresh food from local farmers and fishermen to Rhode Islanders facing food insecurity,” said Whitehouse.  “This initiative will strengthen our food supply chain, boost the market for local agriculture and seafood businesses, and provide healthy food to our neighbors in need.”

“All Rhode Islanders deserve access to safe and nutritious food, which is why I’m so happy to deliver these crucial federal dollars to launch the ‘Rhody Feeding Rhody’ Alliance,” said Rep. Jim Langevin. “This new partnership will establish a critical connection between Rhode Island’s underserved communities and our best-in-class farmers and fishers, so that families experiencing food insecurity can enjoy the fresh produce and seafood produced right here at home.”

“Congratulations to the Rhode Island Food Policy Council and all of the tremendous local organizations who will be partnering for the Rhody Feeding Rhody Alliance,” said Congressman Cicilline. “I was thrilled to advocate to USDA for this innovative project. This effort will build a more resilient food system that not only addresses food insecurity but also supports our local producers and growers. It’s a win for our farmers and fishers and helps our vulnerable neighbors.”

Eva Agudelo, Farm Fresh RI’s Hope’s Harvest Executive Director, notes “This funding strengthens the work Farm Fresh RI does to bring millions of servings of locally grown and caught products into the emergency food market. “USDA programs like LFPP help us put our trucks, coolers, and dedicated staff in service to meeting the needs of Rhode Island farmers and our neighbors who struggle with food insecurity.”

“Add up the costs of healthy food, housing, child care, utilities – everything families need to succeed.  It’s all too expensive relative to income levels. Until this problem is fixed, SCLT will work through this program with USDA and our local partners to help hundreds of families in need serve up fresh produce grown right here by 40 small scale, sustainable urban and rural farmers.” says Margaret DeVos, Executive Director, Southside Community Land Trust

“This project will help to build on unique initiatives to connect local products to the emergency food system during a time of increasing need.” says Fred Mattera, Executive Director of Commercial Fisheries Center of RI, “For the Commercial Fisheries Center, this funding allows us to greatly expand and streamline access to nutritious local seafood among communities in need while helping to support our vibrant fishing industry.”

“Local seafood is an abundant resource in Rhode Island, an important part of a healthy diet, and is also a fundamental part of our culinary traditions for so many people in our community and yet still many people don’t have access to it.” says Kate Masury, Executive Director of Eating with the Ecosystem, “This funding will help Eating with the Ecosystem and the Commercial Fisheries Center of Rhode Island support seafood businesses in providing local seafood to the emergency food system and sharing this delicious and healthy resource with people in need.”

“Access to safe and healthy food is a key determinant of health at the individual level and the community level. This grant will be critical to the Rhode Island Food Policy Council’s work to ensure this access for Rhode Islanders in every ZIP code throughout the state,” said Utpala Bandy, MD, MPH, Interim Director of the Rhode Island Department of Health. “We thank the U.S. Food and Drug Administration’s Local Food Promotion Program for their partnership, and we look forward to the vital collaborations with our community partners that these funds will support for years to come.”

“Both Rhode Island’s emergency feeding network and local food producers experienced massive disruptions and challenges during the COVID-19 pandemic. The Rhody Feeding Rhody initiative will deepen supply chain connections between these stakeholders, helping to build the kind of resilient and regional food system we envision in our state food plan “Relish Rhody” says Juli Stelmaszyk, RI State Director of Food Strategy

RIFPC’s project builds on a successful planning grant awarded by USDA in 2020 which piloted connections between 25 RI farmers and fishers. Now, 80 RI farmers and fishers (at least 9 of whom are from historically underserved communities, 

The new, 3-year grant will enable RIFPC and partners to build information exchanges, infrastructure, and ordering systems that will benefit these local businesses and RI emergency food providers alike. Mutually-agreed upon product, price and delivery specifications will build greater confidence and offer lower risk to food producers and harvesters. 

The Rhody Feeding Rhody Alliance will identify pathways to financial viability, enhancing and growing the wholesale market for 50+ locally-grown agricultural products as well as growing wholesale markets for 30+ locally-harvested, wild-caught seafood in the emergency food system. The Council will measure and evaluate project impacts, using findings to continually improve program operations and advocate for sustainable funding. As a result, the local emergency feeding system will become a larger, more reliable wholesale market for local producers and harvesters while also becoming more resilient to supply chain shocks from public health emergencies and climate-related disasters.

To learn more about the Rhody Feeding Rhody Alliance, email info@rifoodcouncil.org.


Rory’s Market And Kitchen Launches Pound For Pound Fresh Produce Program November 2022 In Downtown Providence

Rory’s Customer Shopping for Organic Produce, photo courtesy of Rory’s

Rory’s Market + Kitchen and UNFI Produce & Fresh Co. have partnered to expand the Pound for Pound program originally initiated in 2019 at the company’s Cape Cod stores to include Rory’s new location in downtown Providence. 

Throughout the month of November, select produce will be on sale at all Rory’s Market + Kitchen locations. For every pound of eligible produce purchased by Rory’s customers, Rory’s will donate a pound to the community’s local food bank. 

At the company’s Dennis Port and Mashpee locations, the weight of purchased produce will be donated to the Family Pantry of Cape Cod. Purchases made at Rory’s in downtown Providence will contribute to poundage donated to the Rhode Island Community Food Bank. No monetary donations are required to participate; customers simply purchase at Rory’s and know they will be supporting members of their local community in need.

“Food insecurity affects every community, and fresh produce is often an area that food banks are lacking in donation or supply,” says Rory Eames, owner and namesake of Rory’s. “We are committed to using our purchasing power to help increase access to fresh, quality produce to our local communities.”

At the conclusion of the program, Rory’s will purchase the fresh produce in highest demand by the food banks which will then be delivered to drop locations at the Rhode Island Community Food Bank and the Family Pantry of Cape Cod. 

“The Food Bank is so appreciative of the generosity of Rory’s Market and its customers,” shared Lisa Roth Blackman, the Rhode Island Community Food Bank’s Chief Philanthropy Officer. “The need for food assistance in Rhode Island has increased dramatically. Our member agencies are serving 63,000 people per month – an increase of 20% from last year. This donation from Rory’s will help us meet the demand for healthy, fresh produce – an important part of our distribution.

November 14, 2022 0 comment
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Resource Links for Small Businesses During COVID-19 Crisis

by David Dadekian November 28, 2020
written by David Dadekian

We’re All In This Together


¿Necesitas COVID-19 recursos en español? Por favor, póngase en contacto con Dorcas International.

There are a number of resources–on the national level, state level and municipal level–that have been enacted to help small businesses during this time of great need. I receive dozens of messages and emails each day asking what’s out there or do I have more information. Below are links to all the application forms and fact sheets that I’m currently aware of, plus some other resources on unemployment insurance and health.

I am taking all information from official web sites and cannot be responsible for any rule or regulation changes–consult with your accountant, lawyer, loan officer, etc. I can recommend those professionals if you need someone.

Jump down to:

  • Contact Your Government Representation
  • CARES Act General Overviews
  • SBA Coronavirus Pandemic Disaster Loans
  • Rhode Island Grants and Funding
  • City and Town Grants and Funding
  • Rhode Island Unemployment Insurance
  • Worker Relief Funds
  • Other Rhode Island Resources
  • Other National Resources
  • Mental Health Resources

Contact Your Government Representation

The only way these types of aid get passed is by contacting our representatives at all levels of government and making the need to save small businesses, such as our restaurants, a high priority. Here are contact info and search sites for you to find who you should be talking with.

Senator Jack Reed – 401-528-5200 or 202-224-4642

Senator Sheldon Whitehouse – 401-453-5294 or 202-224-2921

Find Your Representative
– Congressman Jim Langevin – 401-732-9400 or 202-225-2735
– Congressman David Cicilline – 401-729-5600 or 202-225-4911

Governor Gina Raimondo – 401-222-2080 / governor@governor.ri.gov

Speaker of the House Nicholas Mattiello – 401-222-2466 / rep-mattiello@rilegislature.gov
Senate President Dominick Ruggerio – 401-222-6655 / sen-ruggerio@rilegislature.gov

Find your Senator and Representative in the RI General Assembly


CARES Act General Overviews

The Small Business Owner’s Guide to the CARES Act

CARES Act: Unemployment Insurance FAQ

Independent Restaurant Coalition COVID-19 Legislative Responses: Impact For Small Business


SBA Coronavirus Pandemic Disaster Loans

Coronavirus (COVID-19): Small Business Guidance & Loan Resources – overview page with funding options, guidance for businesses and other SBA information

Questions? Contact Mark Hayward, Rhode Island District Director and Regional Administrator for Region I at rhodeisland_do@sba.gov or mark.hayward@sba.gov

SBA Coronavirus Relief Options:

Economic Injury Disaster Loan including EIDL Forgiveness Advance

  • Forgiveness Advance of up to $10,000 in 3 business days
  • 3.75% interest rate for businesses, 2.75% interest rate for non-profits of up to $2,000,000 for up to 30 years
  • Unsecured up to $25,000. No personal guarantee for amounts up to $200,000
  • Up to 1 year payment deferral, interest will accrue
  • Apply here

Paycheck Protection Program

  • U.S. Treasury Information Sheet
  • American Enterprise Institute summary
  • Applied via an SBA-certified bank or credit union – find a lender—this is important as I’ve heard from owners around the country who’ve said their bank was not entering this program and they had to find a new bank
  • Apply directly for the PPP through the Community Reinvestment Fund and Goldman Sachs
  • I’ve also heard it’s recommended you download and review, if not fill out the sample lender form, though your bank may use a modified version
  • 1% interest rate, borrow up to 250% of average monthly payroll from the past year capped at $100,000 per employee, up to a maximum of $10,000,000, for up to 2 years
  • Up to 6 months deferral, interest will accrue
  • Forgiveness: up to 100% as long as loan proceeds amount spent by the borrower during the 8-week period after the origination date of the loan is used for: payroll costs, interest payment on any mortgage incurred prior to February 15, 2020, payment of rent on any lease in force prior to February 15, 2020, and payment on any utility for which service began before February 15, 2020. Employee and compensation levels must be maintained and payroll cost capped at $100,000 on an annualized basis for each employee
  • Any advance amount received under the EIDL Forgiveness Advance will be subtracted from the amount forgiven
  • Analytix Solutions in Woburn, MA has offered, for free, to figure out your maximum PPP forgiveness amount. Fill out their form.

SBA Express Bridge Loans

  • For any business that has an existing banking relationship with an SBA-certified lender
  • Up to $25,000 with an interest rate not to exceed prime + 6.5%, fixed or variable, for a maximum of 7 years

SBA Debt Relief

  • The SBA will pay the principal, interest, and fees of the above loans for six months
  • Debt relief is automatic, but you should check with your lender

Rhode Island Grants and Funding

Verizon Small Business Recovery Fund

Citizens Bank – LISC Small Business Recovery Grant

Rhode Island Commerce Short-term bridge loans for restaurants and microbusinesses

Rhode Island Foundation and United Way of Rhode Island COVID-19 Response Fund Grants


City and Town Grants and Funding

Providence Business Loan Fund

East Providence COVID-19 Job Retention Loan Program

East Providence Small Business Assistance

Pawtucket Business Development Corporation COVID-19 Emergency Loan Program


Rhode Island Unemployment Insurance

Unemployment Compensation in the CARES Act FAQ

Understanding Rhode Island and Federal Paid Leave and Unemployment Insurance

Rhode Island Department of Labor and Training

COVID-19 emergency unemployment insurance benefits for gig economy worker, contract worker, small business owner, worker for hire or self-employed


Worker Relief Funds

Another Round, Another Rally

American Farmland Trust Farmer Relief Fund

National Restaurant Association National Restaurant Employee Relief Fund

One Fair Wage Emergency Fund

Restaurant Strong Fund

Southern Smoke Emergency Relief Program

United States Bartenders’ Guild Emergency Assistance Program


Other Rhode Island Resources

Rhode Island Department of Health COVID-19 page

Rhode Island Superior Court Business Recovery Plan

RI DHS is exploring an expansion of a SNAP Restaurant Meals Program (RMP) via a waiver. See details and complete the RI Food Policy Council form.

RI Food Policy Council Interactive Food Access Maps

Restaurants with Online Ordering and Take Out

Shop Local Food & Drink Businesses Online

Breweries Offering Curbside Can Sales


Other National Resources

Independent Restaurant Coalition

Restaurants Act – Tell Congress: Support Bipartisan Efforts to Improve Relief Efforts and To Provide Additional Funding

Restaurant Opportunities Centers United COVID-19 Resources

Restaurant Workers’ Community Foundation Resources for Restaurants and Workers Coping with the COVID-19 Emergency

James Beard Foundation Resources Restaurants and COVID-19

No Kid Hungry Find Free Meals for Kids

Centers for Disease Control and Prevention Coronavirus (COVID-19) page


Mental Health Resources

RI Foundation COVID-19 Behavioral Health Fund Grants

Crisis Text Line – message with a live, trained crisis counselor

Chefs With Issues Facebook Group

Ben’s Friends – food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction

Streaming Service Promotions (if it helps, it helps!)


With thanks to my friend Rick Simone of the Federal Hill Commerce Association and Providence Tourism Council

November 28, 2020 0 comment
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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

Massimo

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.

Social Enterprise Greenhouse

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

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
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Follow Congressman Jim Langevin’s Second Food Week

by David Dadekian September 27, 2014
written by David Dadekian

Congressman Jim Langevin visiting Nickle Creek Vineyard in Foster, Rhode Island

Congressman Jim Langevin visiting Nickle Creek Vineyard in Foster, Rhode Island

Back in February, Congressman Jim Langevin spent a week touring various food-related businesses in his district and he’s back at it again, this time spreading the visits over the last week of September/first week of October. You can see his full schedule in this previous post.

Langevin’s “RI Food Week” received national coverage in Roll Call when the Congressman visited several food trucks in Kennedy Plaza on Wednesday, September 24th.

As with February’s RI Food Week you can follow Langevin’s trip on his Twitter @jimlangevin, and Instagram @repjimlangevin. Congressman Langevin is also posting updates and thoughts from RI Food Week on his site’s blog “Langevin Hits the Rhode.” Both the Twitter and Instagram feeds using the tag #RIFoodWeek are below, live and up-to-the-minute (you may need to reload).

 

#RIFoodWeek Tweets

Instagram of #RIFoodWeek

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September 27, 2014 0 comment
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  • News Bites: Oberlin’s Chef Sukle Opening New Spot and Announces Move / Rhody Feeding Rhody Awarded USDA Grant / Rory’s Market Launces Fresh Produce Program

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