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News Bites: Bottles Fine Wine Begins Drizly Home Delivery, Harvesting Rhode Island Premieres on RI PBS, JWU Student Fellowship Award

by David Dadekian March 19, 2015
written by David Dadekian

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

A Superior Way To Shop For Beer, Wine And Liquor Launches In Providence As Drizly Continues U.S. Expansion

With the city’s biggest selection and best prices, now all delivered in less than an hour at the touch of a button, the Joy of Drinking has arrived in Providence

Drizly, the technology company powering a superior shopping experience for beer, wine and liquor, today announced its expansion to Providence, RI. Now, legal-age drinkers in Providence can experience “The Joy of Drinking” from their smartphone or desktop, shopping from the city’s biggest selection and best prices on alcohol, all delivered in less than an hour at the touch of a button.

Orders placed through Drizly are fulfilled through a strategic partnership with local retailer Bottles Fine Wine, considered the elite brick-and-mortar retail liquor store in Providence.

“The ‘Joy of Drinking’ is when the best selection, price and merchandising meets speed and convenience,” said Bryan Goodwin, VP of sales and retail partnerships for Drizly. “Combining Drizly’s technology and delivery framework with Bottles’ price and selection will create a superior way to shop for beer, wine and liquor in Providence. We are really excited to help an elite retailer like Bottles extend their retail business all the way to the Providence’s front door.”

Areas in Providence where Drizly is now available to consumers and businesses include the East Side, College Hill, Fox Point, Downcity, Jewelry District, Federal Hill, West Side, Armory District, Oak Hill, Rumford and East Providence. Additional areas will be added and announced as they become available.

“GET THE DOOR. IT’S THE LIQUOR STORE!”

Legal-age drinkers in Providence simply download the free Drizly app on their smartphone or visit Drizly.com. There, they will find a shopping experience that is informative, customized and fun, with Bottles’ huge selection and great prices elegantly integrated with Drizly’s rich content and personalized recommendations, as well as innovations consumers have come to expect from on-demand companies like Amazon, Netflix and Uber.

Drizly also lets consumers schedule alcohol deliveries when it is most convenient for them, earn valuable rewards on purchases, or easily send the gift of alcohol to friends, family and colleagues of legal drinking age.

FREE DELIVERY THROUGH MARCH 31

As a special welcome to new users in Providence, Drizly is offering free delivery (a $5 value) on all orders through March 31 with the promo code PROVIDENCE. For these types of promotions and more, residents of Providence are encouraged to follow @DrizlyPROVI on Twitter.

“Delivering the best possible service to our community is incredibly important to us,” said Gil MacLean, Bottles’ owner. “With Drizly, we’re able to safely, responsibly and effectively meet the needs of our customers who prefer the convenience of shopping online. We’re really happy to be working with Drizly and know that their proven track record of success across the country will help us continue to deliver excellent customer service here in Providence.”

ABOUT DRIZLY

Drizly is a technology company powering a superior shopping experience for beer, wine and liquor. Combining the best selection and price, content-rich and personalized shopping experiences, and the speed and convenience of on-demand delivery, Drizly delivers “The Joy of Drinking” to legal-age drinkers across the United States. Backed by a world-class group of angel and institutional investors, the company has raised $4.8 million to become a superior place to shop for beer, wine and liquor in Austin, Baltimore, Boston, Chicago, Denver, Indianapolis, Los Angeles, New York City, Providence, Seattle, Washington D.C., and other cities across the United States. For more info, visit www.drizly.com.

ABOUT BOTTLES FINE WINE

Bottles Fine Wine is an award-winning shop in Providence, RI, offering the best selection of fine wine, artisanal spirits and craft beer, and staffed by a friendly, passionate team of beverage enthusiasts. Founded in 2010, Bottles is a full-service destination store that provides free weekly events, custom engraved bottles, gift baskets, monthly clubs, in-home tastings and in-state delivery. We are located at 141 Pitman Street on the East Side of Providence. For more information please visit www.bottlesfinewine.com.

AVAILABLE ON iPHONE, ANDROID AND WEB

  • iPhone: http://driz.ly/ios
  • Android: http://driz.ly/android
  • drizly.com

HOW DRIZLY WORKS

  1. Download Drizly to your iPhone or Android phone, or log on to Drizly.com.
  2. Sign up and add your favorite beer, wine and liquor to your cart.
  3. Check out, enter discount codes, pay and tip your driver, all right from Drizly.
  4. In less than one hour, your alcohol will be delivered.

 


DEM’S Division of Agriculture Announces Upcoming TV Series About Farming in Rhode Island to Air on RI PBS Starting March 22

Project was funded by a DEM Farm Viability Grant

The Department of Environmental Management announces that “Harvesting Rhode Island,” a five-part pilot television series promoting Rhode Island-grown specialty crops, will air on RI PBS beginning this Sunday, March 22. Funding for the project was provided through a $35,000 farm viability grant from DEM to Alex Caserta, executive producer of the series. Caserta developed the series in cooperation with RI PBS and the RI Nursery and Landscape Association to promote Rhode Island specialty crop growers and educate consumers about locally-grown specialty crops.

“Be sure to tune in and watch Harvesting Rhode Island on RI PBS,” said DEM Director Janet Coit. “This informative series brings viewers on location to see the farms, meet the farmers, and hear them talk about food cultivation and what it takes to grow the fruits, vegetables, tree nuts and nursery crops that are in demand by Rhode Island consumers.”

Harvesting Rhode Island explains how farmers have had to balance the traditional approaches that were handed down to them with the variable realities of today’s business climate. In the latter part of the 20th century, local wholesale markets began to shrink due to large retailers and national distribution systems. As a result, growers increased their direct marketing through on-site retail stands, pick-your-own programs, farmers markets, and selling through local retailers. This direct approach has, in turn, stimulated diversification to satisfy the needs and tastes of consumers and their interest in purchasing locally-harvested products.

DEM’s Division of Agriculture oversees or supports numerous efforts designed to maintain the viability of farming in Rhode Island, including locally-produced milk, meats and locally-harvested seafood, farmers’ markets, and buy local programs. To date, DEM has awarded more than $1.8 million in farm viability grants for projects that will enhance the competitiveness of specialty crops grown in Rhode Island. The funds are from the US Department of Agriculture’s (USDA) Specialty Crop Block Grant program. Specialty crops are defined by this federally-supported program as fruits and vegetables, dried fruit, tree nuts, and nursery crops including floriculture and turf grass production.

“This series will help strengthen markets for specialty crops and help sustain the livelihood of Rhode Island farmers, so it’s a win-win for consumers and farmers alike,” Director Coit added.

Episodes will air two at a time in the ongoing series, Rhode Island Stories, Sundays at 6 p.m. and 6:30 p.m., beginning March 22. The five episodes will air as follows:

  • Farm to Table – Owners Desi and Eric Wolf of Maple Dell Farm in Foster also own Loie Fuller’s restaurant in Providence, established in 2007. Some of the local ingredients they use come from the Rhode Island Mushroom Co. in Kingston, established in 2011 and owned by Mike Hallock and Bob Di Pietro.

Rhode Island PBS                3/22/2015      6:00 PM
Rhode Island PBS                3/28/2015      11:00 PM
LEARN                                3/24/2015      8:00 PM

  • Grape Expectations – Carolyn’s Sakonnet Vineyards is the oldest vineyard in New England, located in Little Compton, and owned by Carolyn Rafaelian. Greenvale Vineyards is located in Portsmouth along the Sakonnet River, a historic farm owned by Nancy Parker Wilson. The farm was established in 1863 and vineyards in 1982.

Rhode Island PBS                3/22/2015      6:30 PM
Rhode Island PBS                3/28/2015      11:30 PM
LEARN                                3/24/2015      8:30 PM

  • Farming Old, Farming New – Wayne Salisbury is the 5th generation owner of Salisbury Farm in Johnston, growing a wide selection of products. Established in 1860, Big Train Farm is owned by John Kenny and leases the land from Urban Edge Farm located in Cranston.

Rhode Island PBS                3/29/2015      6:00 PM
Rhode Island PBS                4/4/2015        11:00 PM
LEARN                                3/31/2015      8:00 PM

  • A Tale of Three Nurseries– Portsmouth Nursery, located in Portsmouth, is a 4th generation business. Owners Jean and Steve Cotta’s relatives emigrated from Portugal. Their farm was established in the late 1800s and is one of the oldest nurseries in the country. Rhode Island Nurseries in Middletown is owned by 4th generation Bruce Vanicek and was established in 1885. His relatives migrated from Czechoslovakia. Hoogendoorn Nurseries, established in Middletown in 1921, is owned by 2nd generation Dixon and Victor Hoogendoorn, whose parents emigrated from Holland.

Rhode Island PBS                3/29/2015      6:30 PM
Rhode Island PBS                4/4/2015        11:30 PM
LEARN                                3/31/2015      8:30 PM

  • Farm City – Southside Community Land Trust is located in Providence and was established in 1981. Steward Richard Pederson works with a staff and crew of volunteers. Fertile Underground, located in Providence on Westminster Street, is a grocery store run by Michael Giroux selling local natural products.

Rhode Island PBS                4/5/2015        6:00 PM
Rhode Island PBS                4/11/2015     11:00 PM
LEARN                                4/7/2015       8:00 PM

WSBE Rhode Island PBS transmits standard-definition (SD) and high-definition (HD) programming over the air on digital 36.1; on Rhode Island cable: Cox 08 / 1008HD, Verizon FiOS 08 / 508HD, and Full Channel 08; on Massachusetts cable: Comcast 819HD and Verizon FiOS 18 / 518HD; on satellite: DirecTV 36 / 3128HD, Dish Network 36 / 7776.
WSBE Learn transmits over the air on digital 36.2; in Rhode Island on Cox 808; Verizon FiOS 478; Full Channel 89; and in Massachusetts on Comcast 294 or 312.


Nightclub & Bar Media Group Selects Winners for the Johnson & Wales Student Fellowship Award

Unique Award Recognizes and Supports Students Interested in a Career in the Hospitality Industry

Nightclub & Bar is honored to congratulate three students for winning the Johnson & Wales Student Fellowship. After receiving an overwhelming amount of applications this year, Nightclub & Bar is excited to extend the award to an additional applicant, making for three winners. This year’s winners are Michael Taberski, Nicholas Zamora, and Peter Waite. Each of them displayed a level of knowledge, professionalism, and motivation that proved that their participation in the Nightclub & Bar Show this year would benefit their understanding of the industry.

“Three of our applicants stood out from this year’s excellent group. We are grateful to Nightclub & Bar for offering to increase the number of fellowships from two to three, allowing us to reward all three of these exceptional candidates,” said Brian J. Warrener, Associate Professor at Johnson & Wales University.

Each of the fellows will be provided admission to the Nightclub & Bar Convention and Trade Show in Las Vegas, Nevada with three nights lodging and a $400.00 stipend to defray the costs of travel and expenses. The selected Student Fellows will also be featured on Nightclub.com and will be celebrated during an awards ceremony at the upcoming 2015 Nightclub & Bar Convention and Trade Show, March 30 – April 1.

In order for eligibility, students had to be 21 years of age at the beginning of the Convention and Trade show in order to attend the event. Each applicant had to have a junior or senior standing with an average GPA of 3.0 or higher within the Johnson & Wales School of Hospitality. Michael, Nicolas, and Peter had an exceptional educational background in the food and beverage industry and demonstrated that their participation at the show would be leveraged.

March 19, 2015 0 comment
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chefs & restaurantsnewswine & drinks

Providence’s Chef Matthew Varga, appearing at The Sun WineFest, January 23-25, 2015

by David Dadekian January 20, 2015
written by David Dadekian
Gracie's Executive Chef Matthew Varga

Gracie’s Executive Chef Matthew Varga

The Sun WineFest ’15 is this weekend and as always it attracts some of the best names in the food, wine and spirits world to the Mohegan Sun Resort in southeastern Connecticut. This year Providence’s own Matthew Varga, Executive Chef of Gracie’s, is one the many talented chefs presenting a dish at The WineFest’s Saturday night Celebrity Chef Dine Around.

Gracie’s was recently named a AAA Four Diamond Award-Winning Restaurant for the fifth year in a row—the only restaurant in the Providence area to receive the Four Diamond. Only 2.3% of the nearly 30,000 restaurants approved by AAA make the Four Diamond list.

Varga told us about the dish he will be preparing for Saturday evening’s Celebrity Chef Dine Around, a Sherry Roasted Beet Salad with black pepper ricotta, poached apple, pistachio honey, curly endive. Having recently honeymooned in Italy, he created this dish based off of a Sicilian cassata. Cassatas are found in restaurants and cafes all over Sicily and it’s a traditional dessert made up of ricotta, pistachios or other nuts and dried fruits.

Varga’s salad is cassata-inspired. The pistachio honey is made up of blended olive oil, pistachios, honey, thyme and crushed red pepper, and is the dressing on the beets from Freedom Food Farm. The ricotta is of course award-winning Narragansett Creamery Ricotta, that he adds some salt and pepper to—it needs nothing else!

Varga is happy to be part of the Sun WineFest this year for a chance to spend time with other chefs from around the area and around the globe. Chef Michael Ginor, a frequent participant in the Sun WineFest, owner of Hudson Valley Foie Gras and friend of Varga’s—Ginor joins Varga at Gracie’s for an annual Star Chef Dinner with the next one coming up on March 16th—is one of the main reasons Matt’s joining the WineFest. Another WineFest participant, Chef Robert Sisca of Bistro du Midi in Boston, is joining Varga at Gracie’s for the February 23rd Star Chef Dinner.

“I’m very excited to be a part of this,” Varga said. “It’s something I didn’t expect to be included in, and it’s a great opportunity to meet some new friends and hang with some old friends.”

The Sun WineFest ’15 runs Friday, January 23 through Sunday, January 25 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors.

January 20, 2015 0 comment
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chefs & restaurantsnewswine & drinks

Interview with Chef Will Gilson, appearing at The Sun WineFest, January 24-26, 2014

by David Dadekian January 19, 2014
written by David Dadekian
Chef Will Gilson of Puritan & Company in Cambridge, Massachusetts

Chef Will Gilson of Puritan & Company in Cambridge, Massachusetts

The Sun WineFest ’14 is this weekend and as always it attracts some of the best names in the food, wine and spirits world to the Mohegan Sun Resort in southeastern Connecticut. Chef/Owner Will Gilson of Puritan & Company in Cambridge, Massachusetts is one the many talented chefs presenting a dish at The WineFest’s Saturday night Celebrity Chef Dine Around.

Gilson’s restaurant Puritan & Company is known for highlighting the bounty of New England, showcasing ingredients that define the restaurant, the region and the culture. For The Sun WineFest Gilson is preparing a Nantucket Bay Scallop Crudo which is being paired with four excellent wines from Caves d’Esclans. Gilson talked with us about being a part of The Sun WineFest, his just-over-one-year-old restaurant and sourcing ingredients from his family farm in Groton, Massachusetts.

eat drink RI: Tell us about the dish you’re preparing for the Celebrity Chef Dine Around on Saturday night?

Will Gilson: For The Sun WineFest we’re doing a Nantucket Bay Scallop Crudo incorporating fresh grated horseradish, brown butter and Meyer lemon. They’re all things that are in season and flavors that we think go well with each other. We’re highlighting the fact that it’s Nantucket Bay Scallop season.

edRI: Is this your first time at The Sun WineFest?

WG: Yes, [it’s] my first time doing the WineFest, and my first time at Mohegan Sun. It’ll be fun to hang out down there, a fun get together for chefs that work events with one another and get a chance to have a weekend collaborating and chatting. I’m excited to be a part of something that’s going to be fun.

edRI: How is Puritan & Company one year on?

WG: We opened up in December of 2012 and in 2013 it seemed like everybody opened a restaurant. Boston and Cambridge in general were very hot with restaurants in all different areas opening up. It made it very competitive out there for restaurants getting their name out there as well as being able to staff the restaurants. We need hungry cooks in a generation where everyone wants to be a chef.

edRI: What does 2014 hold?

WG: This year it’s interesting. What we’re really looking for in 2014 is a chance for us to plant our feet in our neighborhood and be a neighborhood restaurant. We’ll work with our farm, that we have out in Groton at my dad’s place, to really try to plant the seeds literally and figuratively for what we’re going to be growing and utilizing in the restaurant during the produce season and be able to really feature what we do here at the restaurant in different ways. We’ll be trying to do tasting evenings where we’re highlighting special menus. We’re going to do a tribute to Julia Child one night in March. We’re going to have an opportunity to do a fish and game dinner next week, highlighting fish and game this time of year. Once we get into summertime we’ll be able to hopefully do some thematic dinners based on what comes into season that time of year.

edRI: How is working with the farm?

WG: The farm is good. This is the first year in my whole life that I’ve got my dad deciding to not heat the greenhouses over the wintertime, which helps him get some better sleep. I remember being a kid and having to pull the late shift and check them until about 2 a.m. to make sure the heat was working and then he’d wake up at 4 a.m. But this year we really learned how the land on the 7 acres works and were able to plant the produce accordingly that’s going to work best for us. Last summer we didn’t even know how busy we were going to be or what stuff we were going to be able to utilize or what the menu was going to be, so every once in a while we’d have a set of bins of produce showing up here and we’d have to make it work. Now I think that we’ll be able to write a menu and write a planting and harvest schedule based on what we’re going to want to grow.

edRI: Closing thoughts about The Sun WineFest?

WG: At a time of year where things are kind of dark and dreary, it’s great we can get a bunch of people together to have some fun.


The Sun WineFest ’14 runs Friday, January 24 through Sunday, January 26 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors.

January 19, 2014 0 comment
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chefs & restaurantsnewswine & drinks

Interview with Andy Husbands, appearing at The Sun WineFest, January 25-27, 2013

by David Dadekian January 20, 2013
written by David Dadekian
Chef Andy Husbands, appearing at The Sun WineFest, January 25-27, 2013

Chef Andy Husbands, appearing at The Sun WineFest, January 25-27, 2013

The Sun WineFest ’13 is this weekend and as always it attracts some of the best names in the food, wine and spirits world to the Mohegan Sun Resort in southeastern Connecticut. One of those food personalities is Andy Husbands, the chef/owner of Tremont 647 in Boston, Massachusetts.

Readers of this site may recognize Husbands name as he is the co-author of one of our favorite cookbooks of 2012, Wicked Good Barbecue. Husbands talked to us about his book—there’s a follow-up, Wicked Good Burgers, coming out on April 1—his plans at The Sun WineFest and why he loves this wine and food event so much.

eat drink RI: Before we get into The Sun WineFest, congratulations on Wicked Good Barbecue. When I got it I thought, “oh, another barbecue book,” but this book is really great.

Andy Husbands: That’s kind of the response we’ve been getting. It’s not your average barbecue book. We definitely went for it. A lot of barbecue books have good quality, but a lot of them are “make barbecue easy” books. What we were trying to do was teach you how to make it right—high quality.

edRI: How did you involved in The Sun WineFest?

AH: I’ve been doing it for four years now. They approached me to do this event. We mostly stay in the local area, but The Sun WineFest is such a high caliber event, I couldn’t say no. It’s so well laid out. I’ve had an opportunity to talk to a lot of the guests and everyone’s just enjoying it. It’s a fun, relaxed environment packed with really good food and really good wine. Any chance I get to be involved with something like that, I’m in.

edRI: What are you participating in this year?

AH: This year I’m doing two nights. Friday night [at the Bourbon Tasting presented by Beam Inc.] I’m going to be serving a recipe out of Wicked Good Barbecue called Duck Duck Smoke. It’s incredible. You use a whole duck. You use the skin as a cracklin, you confit the legs, it’s an unbelievable sandwich. It’s my buddy Chris Hart’s recipe and I love it so much I’m making that. Saturday night [at the Celebrity Chef Dine Around] we’re doing good old barbecue, again from Wicked Good Barbecue. We’re doing our brisket and our ribs with some cornbread and cole slaw.

edRI: You must really enjoy The Sun WineFest since this is your fourth year.

AH: What’s really great about these events, as a chef, we’re friends, all the chefs in Boston, we’re all friendly but we don’t see each other a lot, we’re working a lot. With this event, even though we’re working while we’re there. We’re there for 2-3 days, so there’s the chance to go have lunch or have dinner together, have late night drinks. From a chef’s standpoint it’s just fantastic. The other thing I like about The Sun Winefest, for me, because I like to change it up, every year I do something different.

edRI: Closing thoughts about the event?

AH: I know some events are sold out and the rest are selling quickly so if you’re interested, definitely buy your tickets soon. This is one of my favorite events of the year.


Wicked Good Burgers by Andy Husbands, Chris Hart and Andrea Pyenson

Wicked Good Burgers by Andy Husbands, Chris Hart and Andrea Pyenson

The Sun WineFest ’13 runs Friday, January 25 through Sunday, January 27 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors. Andy Husbands next book, Wicked Good Burgers, is being released on April 1 and is now available for pre-order on Amazon. Wicked Good Barbecue is available now.

January 20, 2013 0 comment
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