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News Bites: Dave’s Coffee Exclusive, Fox Point Pickling Company, Fit2Cook4Kids at Whole Foods Market

by David Dadekian July 24, 2014
written by David Dadekian

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

Dave's Coffee Providence Slayer espresso machine

Dave’s Coffee Providence Slayer espresso machine

Exclusive to Rhode Island: Dave’s Coffee has the Only Slayer Machine in the State

Rhode Islanders can now enjoy exclusive coffee profiles with the Slayer (www.slayerespresso.com) espresso machine at Dave’s Coffee Providence, located at 341 South Main Street. The Slayer uses ultra high-end technology to enrich the coffee experience with instruments that enable baristas to have full control of each espresso shot. This is accomplished when the barista applies varying temperature and pressure during the brew process.

“This is the only Slayer in a 50 mile radius. We’re introducing a new realm of coffee enjoyment and flavor expression,” said Dave Lanning, CEO of Dave’s Coffee. “Customers will notice the aroma, taste and flavor profile of every espresso shot.”

According to Andrew Zimmern of Bizarre Foods America on the Travel Channel, “The Slayer works on the principle that having complete control over temperature, pressure and flow rate of water will completely change the taste of any coffee bean. The variety of flavors the slayer can create is almost infinite.”

Each Slayer is built to order by hand in Seattle, Washington. The machine is able to transform the cycle of how coffee is made with intricate details that include:

  • Two user controls, one for steam and one for brewing
  • Components made with stainless steel, brass rivets and Peruvian walnut handles
  • 100% control over brew temperature, water pressure and shot regulation
  • No computer interface, completely analog machine.

Dave’s Coffee Providence is now open for business, with the hours of 7am to 7pm each day. This marks the first expansion for Dave’s Coffee from South County into the capital city. For more information visit www.davescoffee.com.


Fox Point Pickling Company

Fox Point Pickling Company

Finally, Rhode Island will have its very own pickle!

It’s a fact: Rhode Islanders love Rhode Island. We also love everything from Rhode Island, especially food: Del’s Lemonade, Autocrat Coffee Syrup, and Narragansett Beer share space with the newer and smaller brands like Dave’s Coffee Syrup and Grey Sail Brewing. But one thing our beloved tiny state has been missing for a long time is pickles, and Fox Point Pickling Company is ready to fill that niche.

And it seems Rhode Islanders far and wide agree! Fox Point Pickling Company recently launched a Kickstarter campaign to raise funds for the final stages of production, and has reached 73% of its goal, over $7000, in just 3 days!

There are still so many pickle lovers that call Rhode Island home that haven’t yet heard about Fox Point Pickling Company, and their slogan “Small State. Big Flavor. It was be a really big “dill” if you could help by sharing the news about this brand new start-up, a welcome addition to the Rhode Island food scene, and the current Kickstarter campaign. Here is the link: https://www.kickstarter.com/projects/1692998041/fox-point-pickling-company-small-batch-pickles-fro


Fit2Cook4Kids Pressure Cooker contestants and judges

Fit2Cook4Kids Pressure Cooker contestants and judges

Fit2Cook4Kids Cooking Competition at Whole Foods Market Garden City Center

On Thursday, July 10th at the Whole Foods Garden City Center Farmers’ Market we hosted a special event here in Cranston. Four aspiring chefs from Fit2Cook4Kids, a summer camp for kids, joined us for Pressure Cooker, a Chopped style competition. There were 2 teams of 2 who went head to head, they had 40 minutes to create & plate 3 of the same dish to send to the judging table.

They were given a mystery basket of ingredients in which they had to incorporate somehow into their dish. They also had access to the Whole Foods Market limited pantry in which we provided a few additional items to help them create their dishes. We tried to choose all health starts here ingredients to keep with the Fit2Cook4Kids theme!

Within the mystery basket they had:

  • Salmon
  • Almond Butter
  • Fresh green beans from the Farmers’ Market
  • Fresh Raspberries from the Farmers’ Market
  • A pattypan squash from the Farmers’ Market
  • 365 quick cooking couscous

And wow did these kids cook. They poured so much heart and soul into this completion and everyone went home a winner that day! Each contestant on the winning team went home with a $50 Gift card to the store and a cute cutting board, and the runners up each went home with a $25 Gift Card and cutting board.

A special thank you to the Fit2Cook4Kids contestants, the entire Fit2Cook4Kids staff, Annette our Healthy Eating Specialist, and our lovely panel of Whole Foods Market judges, Holly (Local Forager & Delivery) Annette (HES) & Mr. Steve Almonte (ASTL). We have another two teams coming to compete on July 31st and on August 7th we will have the Finale where both of the winning teams will go head to head in our champions match.

July 24, 2014 0 comment
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chefs & restaurantsnews

News Bites: north bakery Opening, Kickstart JWU Alumnus’ Pasta Flyer, Julians Names New Chefs

by David Dadekian June 11, 2014
written by David Dadekian
Pasta Flyer at Johnson & Wales University

Pasta Flyer at Johnson & Wales University

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

north bakery Opens

Announced on February 5th, north bakery is opening on Friday, June 13th, at 70 Battey St. on the West Side of Providence. With assorted pastries and baked goods from baker Kelly Dull, north bakery is described as “a non-traditional American bakery, in the spirit of north.” Co-owner James Mark added, “We will be baking up an assortment of cookies, hand pies, cakes, bars, and breakfast goods, and pulling & brewing Counterculture espresso and coffee.”

The north bakery will open at 8 a.m. on Friday, June 13th, with plans to be open regularly from 7 a.m. – 6 p.m. Below is a sample menu for opening day.

Crunchy Stuff (All Day)
Sweet and Savory Granola
Oats, Cranberry
w/yoghurt
Nut & Seed Bar
things and such

Scones (All Day)
Cheddar – Scallion, Roasted Jalepeno
Sweet Lemon – Rosemary
Garlic – Basil/Parmesan/Pinenut

Muffins (All Day)
Corn – Cotija/Black Pepper
Earl Grey – Chocolate
Coffee Coffee – Almond Streusel/Cinnamon

Bars (All Day)
Lemon Curd – Rosemary Crust
Dark Chocolate Brownie – Dutch Cocoa
Raspberry – Dark Chocolate/Almond Cake

Cookies (All Day)
Chocolate Chip
Coconut Macaroon
Dark Chocolate Meringue
Faux-reos
Snickerdoodles

Tarts (From 10am)
Intense Dark Chocolate – Chocolate, Chocolate, Chocolate
Goat Cheesecake – Honey’d Strawberry/Grahm
Lemon – Whole Wheat Crust/Toasted Egg White

Cakes (From 11am)
Carrot Carrot – Walnut Brittle/Warm Spices/Citrus C.C Frosting
Red Velvet – Chocolate Dacquoise/Whipped C.C Frosting
Lemon – Coffee Curd/Crispies Cocoa’d/Lemon Curd B.C

Handpies (From 11am)
DanDan – Goat/Dried Chile/Black Pepper/Napa/Chive
Potato Gratin – Caramelized Onion/Thyme/Swiss

Coffee
Coffee Coffee
Iced Coffee
Americano
Cappuccino
Latte
Cortado

Tea
Green
Black
Herbal

Mineragua
Kombucha


Pasta Flyer

Pasta Flyer

Kickstarter for JWU Alumnus Chef Mark Ladner’s “Pasta Flyer”

Want a chance to get world-class Batali & Bastianich Hospitality Group Executive Chef Mark Ladner‘s newest project, Pasta Flyer, “A nourishing, gluten-free pasta bowl that takes the warmth of Grandma’s cooking into a family-friendly, ramen-shop setting,” here in Rhode Island? Help fund the Pasta Flyer Kickstarter campaign and Providence could get a Pasta Flyer pop-up satellite!

Ladner, a graduate of Johnson & Wales University’s culinary school, visited Providence as recently as March when he joined Rhode Island chefs James Mark of north, Champe Speidel of Persimmon, Matthew Varga of Gracie’s and Derek Wagner of Nick’s on Broadway in a class at their alma mater. The Pasta Flyer Kickstarter campaign has flagged the JWU Harborside Campus as a potential spot for a Pasta Flyer satellite (see photo at top) depending on the number of backers from the area, “we’re going to pop-up where we have the highest concentration of backers, not the most financial support.”

So click on over to the Pasta Flyer Kickstarter campaign and give whatever you can. The more people giving, the more chance there is to get dishes like the below to enjoy here in R.I.

Pasta Flyer Pasta Bowls


Julians Head Chef Colin Sepko

Julians Head Chef Colin Sepko

Julians names new Head Chef, Sous Chefs

We’re happy to announce that we were able to promote some fine people from within our kitchen. We have named Colin Sepko as Head Chef, Jason Myers Sous Chef, and Hank Remenapp Sous Chef. We’re confident that this team will grow with us into the foreseeable future. Congratulations to them all!

Colin Sepko – Head Chef

Colin grew up in the quaint historic New England town of Southington, Connecticut. At 14 years old he took his first Summer job cooking. It came naturally to him and he felt the spark of a new found talent. He knew his inner chef had been awoken.

After graduating high school he was driven to pursue his passion and was accepted at Cambridge Culinary

School in Massachusetts. In 2004, he graduated with an Associate Degree in Culinary Arts and took a position in the Banquet Department at Mohegan Sun Resort and Casino. Here he gained real life culinary knowledge and true understanding of how a kitchen is run.

Colin’s next step was landing a position at Frank’s Gourmet Grille, a local fine dining restaurant in East Lime, CT. After honing his skills there for a couple of years there, he relocated to Philladelphia, PA and was hired at some of the areas top restaurants, notably Braddocks Tavern and Birches Restaurant.

Four years later Colin moved back to SouthEastern New England to be closer to family and became employed at Julians as a Line Cook. We’re happy to say that Colin’s dedication to everything culinary and general great attitude has since led us to depend on him as our Head Chef and the rest is the future.

June 11, 2014 0 comment
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chefs & restaurantsnews

News Bites: The Shop Kickstarter, Harry’s Bar & Burger in CNN Top Ten, Commerce RI Economic Development Plan 2014

by David Dadekian June 3, 2014
written by David Dadekian

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

The Shop Kickstarter

A neighborhood coffee shop opening in Fox Point, Providence focusing on well-sourced ingredients and a ton of hospitality.

“In a few short weeks my husband and I are opening The Shop in Fox Point at 460 Wickenden Street. We could really use your help to get the word out about our Kickstarter campaign. Here’s the Kickstarter page and a little about us & what we’ll be bringing to Providence. We’re so excited to be a part of the community!

About Diana and JP:

We’re Service & Hospitality professionals with a deep personal interest in wholesome, well sourced, well made food & drink. We’ve spent the past 12 years in NYC and have returned home to open our own little coffee shop here in Providence.

Diana worked at Blue Hill for 6 years, JP managed Blue Hill at Stone Barns for 2, and we both became steeped in its “Know Thy Farmer” ethos. JP’s ideas about the importance of Service & Hospitality crystallized as he opened and managed a restaurant for Union Square Hospitality Group.

Share the link, donate if you can. Any and all support would be so very appreciated. We can’t wait to make you a coffee!”


Harry’s Bar & Burger in CNN Top Ten

Each year Josh Ozersky picks the “10 burgers you must eat this year” for CNN’s Eatocracy site and for 2014 he chose Providence’s own Harry’s Bar & Burger as one of his top ten. Read Ozersky’s praise for Harry’s at Eatocracy where he writes “this old-school classic was my favorite discovery of 2013.”


Commerce RI Economic Development Plan 2014

Rhode Island is our maverick history and our visionary future.

These documents outlines our strengths, competitive advantages, long-term challenges and actionable strategies for growth. It is our economic map: a snapshot of today and a detailed road to a thriving future. It represents the smart thinking of many of our state’s employers, employees, innovators, entrepreneurs, industry leaders and workforce—the 300 or so who gathered with us over months to talk about our local challenges, analyze industry trends and global impacts, and more so, agree on our opportunities to thrive. With these actions and strategies as our guide, we’ll find the assets, resources and active partners within our state—and together, move forward along a continuum of upward momentum and growth.

  • Highlights Report
  • Full Report

Ed. note: the Commerce RI Economic Development Plan 2014 is mentioned and linked here because it gives special mention to the Food and Beverage Industry in “Cultivating a Resilient Economy” section as well as in the “Promoting Greatness” section. 

June 3, 2014 0 comment
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chefs & restaurantsnews

News Bites: Simone’s, Tallulah Taqueria and Chat Live with Chef Nick Rabar

by David Dadekian December 17, 2013
written by David Dadekian
Chef Jake Rojas of Tallulah's Taqueria

Chef Jake Rojas of Tallulah’s Taqueria

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

Joe Simone’s Sunnyside to Reopen as Simone’s

We have some exciting news from former Sunnyside restaurateur, Joe Simone! His new restaurant, Simone’s, will open its doors in late February/early March at 275 Child Street in Warren. Simone’s will offer breakfast, lunch, and dinner service with the same commitment to locally-grown fare that Sunnyside guests have come to know and love, highlighting Joe’s Mediterranean background and his culinary focus on pure, clean and traditional flavors.

To give loyal guests and new friends alike a taste of Simone’s, this holiday season, the restaurant will be selling Joe’s famous homemade jam in a variety of flavors, jars of Joe’s spice rub (a proprietary blend of Pimenton de la Vera, Herbes de Provence, and Cumin among others), gift certificates, and reservations for his first cooking class series in the new space. The first class is scheduled for 3/10/14; the full schedule can be found here.

The staff will keep “office hours” for purchases at the restaurant Monday through Saturday from 9am until noon through Christmas Eve. Gift certificates and cooking class reservations are also available online at www.thesunnysideri.com and the Simone’s staff will be available to make deliveries of jam and spice rub orders. For more information, please call 401-247-1200.


Tallulah’s Taqueria

Ed. note: Tallulah on Thames owners Jake and Kelly Ann have launched a Kickstarter campaign to fund a Tallulah’s Taqueria. In addition, Jake is staging Taco Takeovers at Providence restaurants. The next Taco Takeover is at Farmstead on Wednesday, December 18 from 9 – 12 p.m. Full details of the Kickstarter and the Taco Takeover from Farmstead follow:

TALLULAH’S TAQUERIA will be a fast casual concept serving locally sourced food in a traditional Mexican street food kinda way! We are looking at our first PROV location and need your help! Tallulah’s Tacos was founded in 2011 when Kelly Ann and Jake Rojas, owners of Tallulah on Thames found this cute little hotdog cart up for grabs in Newport RI. They quickly put it to work by sending it off to local farmers markets to serve Mexican Street food style tacos across the state. Tallulah’s Tacos needs a permanent kitchen to continue this dream of bringing traditional Mexican street food to Rhode island. We found a great location that has some wonderful equipment already and is ready to lease as a restaurant space! We need your help to get into the space, purchase some equipment, set-up the business, and open! Our goal would be to open in March 2014.

TACO TAKEOVER AT FARMSTEAD, ON 12/18, 9-12pm!

Talented local Chef, and our homeboy, Jake Rojas of Tallulah On Thames, in Newport, Rhode Island, has been winning audiences over with his latest project- Tallulah’s Tacos. His farmer’s market start-up, turned ocean-side-shanty is once again re-creating itself, this time destined to make landfall in Providence.

To assist in his Kickstarter campaign, we are letting Jake takeover our bar for a night, in hopes we can assist him in spreading the taco gospel and that we can get him settled into his new neighborhood of Fox Point. We are thrilled to have him as a neighbor here on the Eastside!

Jake’s special Taco Pop-Up will be Wednesday, 12/18. He will be packing heat with his carnitas and barbecoa, while Matt and the kitchen here at Farmstead, come up with some specials to compliment-hint, hint….fried chicken & black truffle quesadilla anyone? No reservations necessary. See you then.


Local Chef Nick Rabar to Host Interactive Web Show About Holiday Meal Preparation

Viewers at coxsportsonline.com can Ask Questions Live and Receive Advice for Cooking and Entertaining

On December 18, 2013, Cox Communications is presenting a live interactive chat with Nick Rabar, chef and co-owner at Avenue N in Rumford, and his wife, Avenue N co-owner, Tracy Rabar, focusing on holiday meal preparation and entertaining. The chat will take place at 2PM at www.coxsportsonline.com/live-chat. This is a free web event.

Participants in the chat can login via Facebook, which allows them to watch, submit text messages to Rabar or even join via video. A replay of the chat will remain online for those who were unable to join live.

Rabar is excited about his first webcast and thinks it will be very helpful. He feels
“coming up with creative new food ideas around the holidays is challenging and entertaining. While fun, it can be down right stressful. While I can’t guarantee we can take all the pressure off, our webcast will be an excellent source for new ideas, modern recipes and eating and drinking well this holiday season!”

In addition to Avenue N, Rabar is also the host of Nick Rabar: Chef 2 Go, a program airing on OSN (Cox channel 5, 1005 HD) in which Rabar explores the culinary landscape of Southern New England in search of hidden food and dining treasures. Each episode features Rabar creating his own gastronomic magic using themes, ingredients or elements from his earlier adventures.

This chat will be the fifth produced by Cox during the past three months. Earlier hosts include Adam Finkelstein of New England Recruiting Report and University of Rhode Island men’s basketball coach Dan Hurley.

December 17, 2013 0 comment
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