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chefs & restaurantsnews

News Bites: La Laiterie, RI Food Bank, Asterisk, Temple Downtown and Tastings Wine Bar & Bistro

by David Dadekian June 28, 2012
written by David Dadekian

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

La Laiterie

PATIO POURS

La Laiterie Welcomes Summer with Patio “Parties” Featuring Boutique Wines, Housemade Charcuterie and Farmstead Cheeses

WHAT: With a New England bistro (La Laiterie) and attached artisanal cheese/gourmet foods shop (Farmstead) tucked away in Providence’s Wayland Square, Matt and Kate Jennings have been churning out nationally-recognized rustic farmhouse cuisine and homespun baked goods for almost 10 years. A two-time nominee for a James Beard Foundation award, Matt joins his wife Kate in the kitchen, creating dishes that have received praise from Food & Wine, Bon Appétit, Travel + Leisure and Saveur, as well as the Cooking Channel’s “Unique Eats” TV program.

This summer, whether you’re in Providence to see why Travel + Leisure readers recently named it “America’s Best Burger City,” or you’re here to experience the sparkling downtown art installation known as WaterFire, a stop at La Laiterie for Patio Pours is a casual and accessible way to experience the Jennings’s incredible dedication and commitment to honest, seasonal, handmade food.

Pull up a chair at the sidewalk patio and enjoy a night of:

Unusual Pours of Wine

Sample a glass from La Laiterie’s unusual and small-batch producer wines, most of which are rarely available outside the bottle. A few examples of these hard-to-come-by-the-glass wines are Stefano Massone Masera Gavi, Valdesil Montenovo Godello and Glatzer Blaufrankisch.

Housemade Charcuterie

See why Matt Jennings is not only a three-time Cochon 555 champ, but also considered a “renowned meat artist” by theWashington Post. His housemade charcuterie includes unique creations such as Pig Ear Bacon, Hoof & Snout Terrine, and Fennel & Preserved Orange Cotechino.

Farmstead’s Curated Cheese Selection

From spirit-washed originals like the Drunken Providence (a Gouda-style cheese from Narragansett Creamery that is washed with Thomas Tew Rum from Newport Distilling Co. and aged for two months in Farmstead’s street-level cheese cave), to the imported Vento D’Estate (an Italian sheep and goat’s milk cheese washed in prosecco and wrapped in grasses, herbs and wildflowers), adjacent cheese shop Farmstead carries a wide variety of cheeses curated by Owner/Master Cheesemonger Matt Jennings and his team of three cheesemongers.

WHEN: Tuesdays and Wednesdays
5 – 7 PM
Starting June 12, 2012

WaterFire Saturdays
5 – 7 PM
June 9 and 23, 2012
July 21, 2012
August 18, 2012

COST: $10/person for one glass of your choice of featured wine, one featured cheese and one featured charcuterie item.

WHERE: 186 Wayland Avenue
Providence, RI
(401) 274-7177

WEBSITE: www.farmsteadinc.com

TWITTER: @MatthewJennings

Rhode Island Community Food Bank

2012 Summer Food Drive

June 20 – August 31 ~ Goal: 150,000 LBS

To make a financial donation to our Summer Food Drive, click here.

Summer is an especially hard time for families with children. In Rhode Island, 49,000 children are eligible to receive free or reduced-price school breakfasts and lunches. For many of these children, there is no meal program to replace those they would have received at school.

The Summer Food Drive helps struggling families during the summer months and enables the Food Bank to continue providing food to emergency food programs across the state. We are calling on the community to help us meet the high demand by collecting 150,000 pounds of food by the end of August.

Join the effort by dropping off food donations to the Food Bank’s facility at 200 Niantic Avenue, Providence, any weekday between 8 am and 5 pm. If you would like to organize a food drive in your workplace or neighborhood, we can provide posters and boxes to support your collection. For more information, contact Farris Maxwell at (401) 942-6325.

Asterisk

Thames Street Landmark Asterisk Renovates Restaurant and Redesigns Menu

~ Experience the lively atmosphere of Thames Street and the action of the kitchen while relaxing in the beautiful, newly renovated dining room and outdoor space.~

Known for its sophisticated bar and fresh take on traditional dishes, Asterisk on lower Thames Street in Newport has just completed a renovation that brings the dining experience closer to the rough luxe spirit of this part of Newport. In addition to an interior redesign, chef-owner John Bach-Sorensen has also recreated the menu for the 100-seat restaurant, focusing on the freshest ingredients available for his cuisine.

Established in 1995, Asterisk has become a fixture at 599 Thames Street. Situated in a former industrial building, Asterisk incorporates the relaxed, rich texture of the mechanic’s garage it once was, with twelve foot glass garage doors that open to the street during the season. A new palette of colors draws light deep into the interior, with reclaimed industrial light fixtures and raw wood throughout. The renovation was directed by Nick Heywood, a young designer with degrees in Interior Architecture from Rhode Island School of Design and experience in the U.S. and Colombia.

Through the open kitchen design, diners can watch their food being prepared by Chef Bach-Sorensen and his skilled team through horizontal openings that run between the dining and kitchen spaces. For those that like to experience the bustle of the kitchen, a new large chef’s table has been incorporated, which allows diners to experience the refined techniques of the chefs.

“The evolution of Asterisk has inspired me to reexamine everything,” said Bach-Sorensen. “My focus is on technique and incorporating lots of flavors. We specialize in the freshest available local seafood and produce and we’ve always been known for our hand-cut beef filets.”

With attention to detail on each plate, a sampling of new menu items includes:

Grilled Swordfish Sandwich with roasted garlic and sundried tomato aioli
Grilled Seafood Pizza with shrimp, mussels, roasted pepper, olives, capers, and anchovies
Belgian Drunken Beef with braised tender steak with endive, sweet onions, potato gratin, & Belgian beer sauce
Crispy Salmon served with mushroom asparagus orzo risotto and cabernet sauce
Peking Style Duck with mandarin pancakes, cucumber, carrots, scallions and hoisin sauce
Grilled Tenderloin over soft polenta served with Bleu cheese-mushroom wine sauce
Osso Buco Ravioli with garlic cream and veal glace

New signature cocktails have also been added to the menu, including:

The Belmont Bloody with vodka, tomato juice, Worcestershire sauce, Tabasco, horseradish, black pepper, beef jerky, stuffed olive, smoked oyster, pickle, and asparagus spear
The Frenchie Bloody with vodka, tomato juice, Worcestershire sauce, Dijon mustard, Blue Cheese olive, pickle, asparagus, and green bean
Basil – Lime Gimlet with vodka, basil infused simple syrup, fresh lime juice served straight up
Rhode Island Red with silver tequila, Chambord, lemon juice, ginger beer, fresh raspberries, served straight up
The Sparkling Pomegranate with champagne, pomegranate liquor & juice, lemon twist
The Nevin’s Cocktail with bourbon, grapefruit juice, Apry, lemon juice, bitters

Chef Bach-Sorensen first visited the United States from Denmark in 1979 as a high school exchange student in Michigan. His family owned hotels and restaurants and he was given a chance to apprentice with the Haeberlin family when he was young, who own the famous Auberge de I’ll in France. While Chef Bach-Sorensen has Danish roots, his food is influence by many other great chefs from all over the world, including Marcus Samuelsson, Thomas Keller, Alastair Little of Great Britain, and Pierre Koffman of France.

Asterisk is open for dinner seven nights a week beginning at 5 p.m. and offers brunch on Saturdays and Sundays beginning at noon. Reservations are recommended through the new website at: www.asterisknewport.com or by calling: 401-841-8833.

Temple Downtown Restaurant and Lounge

CRANSTON RESIDENT NAMED NEW GENERAL MANAGER OF TEMPLE DOWNTOWN RESTAURANT & LOUNGE

Vincent Lo Buono of Cranston has been named the new general manager of Temple Downtown Restaurant & Lounge, 120 Francis Street in Providence.

Previously, Lo Buono was a key player in Todd English Enterprises since 2002. He was the general manager of Tuscany, a Todd English property at the Mohegan Sun Casino, for eight years. Since 2009, Lo Buono was director of Boston operations and responsible for the daily operations at five Todd English restaurants: Kingfish Hall, Olives, Figs in Charlestown, Figs in Beacon Hill, and Isabelle’s Curly Cakes. His most recent achievement was the reopening of Olives, a 200-seat restaurant in Charlestown.

As part of the Todd English corporate team, Lo Buono opened Ca Va Brasserie at the Intercontinental Hotel in Times Square, New York City; The Plaza Food Hall at the Plaza Hotel in New York City; TE P.U.B. at the Aria Casino in Las Vegas; and Wild Olives in Boca Raton, Florida.

“We look forward to Vincent joining our team,” said Peter Karpinski, co-founder and COO of Sage Restaurant Group. “His proven strategic execution and leadership abilities are sure to add great value to Temple Downtown in this role.”

Lo Buono graduated from Rhode Island College with a degree in business management. He resides in Cranston with his wife. Lo Buono enjoys cooking, making wine, traveling, and spending time with family and friends. An avid soccer player, he also enjoys sporting events.

Tastings Wine Bar & Bistro

MEET ART CHAMBERLAND, GM & BEVERAGE DIRECTOR

We are thrilled to introduce our new General Manager & Beverage Director. Art joined the Tastings team just over a week ago. Originally from Chicopee, MA he began his restaurant career at age 16 for a local, family owned business. After four years at the University of Massachusetts in Amherst, where he bartended full time while receiving his BA in psychology, he moved to Boston to pursue his first restaurant management position. After a little over a year in Boston an opportunity presented itself in Southern California and he made the move cross country. After a couple of years in the night club industry he accepted a GM position with a small Gastro Pub concept. He helped build the training and beverage programs for the pubs as they went from three units to twelve in the span of just four years. He opened and managed pubs in Las Vegas, Chicago and New Jersey. The pub background has helped to teach Art about the meaning of hospitality and making customers feel truly at home. During his time with the pubs he as instrumental in developing very successful programs and events to give back to local charities, which he is excited to continue here in Foxborough.

With the birth of their daughter, Art and his wife Sarah returned to Massachusetts. After a brief hiatus away from the restaurant business, Art was selected to be the General Manager here at Tastings. He is looking forward to developing relationships with existing guests as well as reaching out to new guests and making them a part of our big, extended family!

June 28, 2012 0 comment
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chefs & restaurantscooking

Workshops available with world-class baker Chef Ciril Hitz

by David Dadekian June 18, 2012
written by David Dadekian
Chef Ciril Hitz demonstrates window pane dough test

Chef Ciril Hitz demonstrates window pane dough test

Interested in baking but don’t really know where to start? Or, like me, have tried your hand at baking many times but never really gotten results that have satisfied you? Check out the workshop schedule at the Breadhitz Baking Facility just outside of Providence. Breadhitz is Chef Ciril Hitz’s company “with the mission to make baking education accessible to anyone, anywhere.” Hitz teaches at Johnson & Wales University and the headline is not exaggerating when calling him a world-class baker. From Hitz’s bio:

Chef Ciril Hitz teaches full-time at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship in his native Switzerland.

He competed at the 2004 National Bread and Pastry Team Championship in Atlantic City where his two-person team won 1st place overall and he captured all three of the individual bread awards.

In 2002 he represented the USA as a member of the Bread Bakers Guild Team and competed at the Coupe du Monde de la Boulangerie, Paris, France, where the team took home the Silver Medal.

Chef Hitz has been a guest instructor/expert at many national and international culinary events and schools and is actively involved with the Bread Bakers Guild of America. His work has been featured on the NBC Today Show, The Food Network, and Ciao Italia!

I’ve had the pleasure of being a guest at a couple of Hitz’s baking workshops at his home in rural Rehoboth. Hitz is a friend, but I honestly cannot recommend his classes enough. I’ve learned more about baking from him and his two books than anything else I’ve studied. Hitz recently posted that there are still spaces available for his “Half-and-Half Artisan Breads” workshop this coming Sunday, June 24, but if you can’t make that one there are almost a dozen more workshops scheduled through the rest of the year, as well as other classes Hitz teaches around the northeast. Reserve a place now before they all sell out.

Below are a few photos from Breadhitz workshops.

Hitz teaching at his Breadhitz facility

Hitz teaching at his Breadhitz facility

Chef Ciril Hitz

Chef Ciril Hitz

Chef Ciril Hitz

Chef Ciril Hitz

Challah bread, baked during a class, in the wood-burning oven Hitz built

Challah bread, baked during a class, in the wood-burning oven Hitz built

June 18, 2012 0 comment
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chefs & restaurantsfarmsnews

Celebrate Earth Day with a local Earth Dinner to benefit Chefs Collaborative

by David Dadekian April 18, 2012
written by David Dadekian

The Earth DinnerThis week a number of Rhode Island area restaurants are participating in Earth Dinner events. The Dinners are a series of events sponsored by Chefs Collaborative and Organic Valley to promote local, sustainable and organic foods. Over 100 restaurants around the country are participating in this event and donating a portion of their proceeds to help Chefs Collaborative’s work of “changing the sustainable food landscape using the power of connections, education and responsible buying decisions.” Organic Valley will provide a matching contribution up to $10,000.

The local restaurants participating are:

      • Gracie’s – details below
      • La Laiterie at Farmstead – all week
      • Local 121 – details below
      • New Rivers
      • Nick’s on Broadway – Thursday, April 19 & Friday, April 20, contact the restaurant for details
      • Tallulah on Thames – Earth Dinner on Sunday, April 22
      • Tastings Wine Bar & Bistro – all week and Dinner on Sunday, April 22, details below

Below is additional information on the dinners at Gracie’s, Local 121 and Tastings Wine Bar & Bistro. La Laiterie at Farmstead is providing Earth Dinner specials every night this week during regular service hours, so ask when you dine there. Please contact the other restaurants for more information. For a complete list of participating restaurants around the country, please see the Chefs Collaborative site.

Gracie’s Earth Dinner will feature a unique menu created by Executive Chef Matthew Varga. On Friday, April 20 and Saturday, April 21, Gracie’s will offer guests an Earth Day menu to select from in addition to its spring menu. The prix fixe menu ($40 per guest) will be broken down into three courses with one choice for each course. “The Gracie’s team is always thrilled to be involved with this initiative as it is a natural extension of all that we already do to celebrate local foods and their vibrant flavors and nurture a more sustainable food supply,” said Ellen Gracyalny, owner of Gracie’s. “Taking part in the ‘Earth Dinner’ event is also an expression of our appreciation for local farmers and purveyors who provide us with the fresh ingredients we insist on using in our menu offerings.” Call 401-272-7811 for reservations.

Local 121 is hosting an Earth Dinner on Wednesday, April 18 to celebrate with our patrons and partners our commitment to local, sustainable and organic food. Join Chef Dave Johnson at the Chef’s Table along with honored guests Patrick Beck from New England Grass Fed and Captain Rich Cook of the Local Catch for great food and a good time sharing the bounty of our pastures and waters in support of the important work of the Chefs Collaborative. We are joining over 100 restaurants around the country hosting similar dinners supported by Organic Valley and the Chefs Collaborative. Dinner specials will include housemade rabbit sausage with lentils, pasture raised veal loin chops, grilled stuffed squid, oysters and the first spring lettuces from Scratch Farm. Call 401-274-2121 for reservations.

Tastings Wine Bar & Bistro will be having our yearly Earth Dinner to celebrate Earth Day on Sunday, April 22. In addition to offering a 3 or 5-course prix fixe on Sunday, we will be offering the 3-course prix fixe menu option Wednesday, April 18 through Saturday, April 21. 3-course menu $45. 5-course menu $60. View the menu online. Call 508-203-9463 for reservations.

April 18, 2012 0 comment
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chefs & restaurantsfarmsnewswine & drinks

Chef Jamie Bissonnette Wins Cochon 555 Boston 2012

by David Dadekian March 26, 2012
written by David Dadekian
Chef Jamie Bissonnette's Bánh Mì of Coppa, Kidney Spread, Head Cheese and Ham

Chef Jamie Bissonnette's Bánh Mì of Coppa, Kidney Spread, Head Cheese and Ham

Chef Jamie Bissonnette of Coppa and Toro in Boston was the winner of the fourth annual Cochon 555 Boston competition. The event, held this year at the Mandarin Oriental hotel in Boston was even more over-the-top than years past with a packed ballroom of people eating outstanding pork dishes from Bissonnette along with the four other competitors, Chefs Barbara Lynch and Colin Lynch of Menton, Barry Maiden of Hungry Mother, Tim Cushman of O Ya and Steve Postal of Fenway Park.

To underscore how Cochon 555 brings out the best competitors, last week Chefs Bissonette and Cushman were named James Beard Foundation award finalists for Best Chef: Northeast. One of Chef Lynch’s other restaurants in her Barbara Lynch Gruppo, No. 9 Park, is a finalist for the Beard Foundation Awards’ Outstanding Wine Program. Also at the Cochon 555 Boston event was a third Beard Foundation Award Best Chef: Northeast nominee, Chef Matt Jennings of Farmstead & La Laiterie. This was the first year that Providence, Rhode Island favorite Jennings did not compete in the Cochon 555, having won all three of the previous Boston events. Jennings was on hand as part of the Le Creuset challenge.

Cochon is the brainchild of Brady Lowe who now hosts fourteen culinary events around the United States each year with the goal of supporting sustainable agriculture. The journey begins every January when Cochon 555 embarks on a 10-city culinary competition and tasting tour. Fifty chefs are selected to prepare a “snout -to-tail” menu created from heritage breed pigs. The ten local winners are flown to the Food & Wine Classic in Aspen for the final competition, Grand Cochon. Three other national events—Cochon All-Star, Cochon Heritage Fire and a BBQ competition—bring even bigger voices to the cause of whole animal utilization.

As the winner, Bissonnette will now compete in Aspen, Colorado at the Grand Cochon U.S. Tour Finale during the Food & Wine Classic in Aspen. Congratulations to Chef Bissonnette and his entire team. Good luck in Aspen. Below is a selection of fifteen photographs highlighting tonight’s event. You can view posts and photos from previous years here.

Chef Jamie Bissonnette with his trophy (Chef Tim Cushman to left)

Chef Jamie Bissonnette with his trophy (Chef Tim Cushman to left)

Chef Bissonnette's plate, clockwise from upper left: La Lot Vietnamese Sausage, Bánh Mì, Pig Foot Rillette, Pork Belly Pho

Chef Bissonnette's plate, clockwise from upper left: La Lot Vietnamese Sausage, Bánh Mì, Pig Foot Rillette, Pork Belly Pho

Chicken Fried Head Cheese with bacon waffle and maple syrup from Chef Colin Lynch of Barbara Lynch Gruppo

Chicken Fried Head Cheese with bacon waffle and maple syrup from Chef Colin Lynch of Barbara Lynch Gruppo

Chef Colin Lynch of Menton slicing ham

Chef Colin Lynch of Menton slicing ham

The Hungry Mother team, Chef Barry Maiden in center, preparing their platter of six dishes

The Hungry Mother team, Chef Barry Maiden in center, preparing their platter of six dishes

O Ya's ingenious menu presentation, "printed" on pig skin

O Ya's ingenious menu presentation, "printed" on pig skin

 

Chef Steve Postal brought a large display of Red Sox items with him from Fenway Park, including . . .

Chef Steve Postal brought a large display of Red Sox items with him from Fenway Park, including . . .

. . . yes, that's a World Series trophy! Chef Postal brought both the 2004 & 2007 Red Sox World Series Champion trophies for display. That's Postal serving his Pork Blood Ice Cream over a "Pork Crispy Treat"

. . . yes, that's a World Series trophy! Chef Postal brought both the 2004 & 2007 Red Sox World Series Champion trophies for display. That's Postal serving his Pork Blood Ice Cream over a "Pork Crispy Treat"

The crowd watching the Lemay & Sons Beef butchery demo of a whole Berkshire from Brambly Farms

The crowd watching the Lemay & Sons Beef butchery demo of a whole Berkshire from Brambly Farms

All that beautifully butchered Brambly Farms Berkshire pig

All that beautifully butchered Brambly Farms Berkshire pig

Daniel Hyatt from The Alembic in San Francisco prepared the perfect Manhattans with an assortment of small batch bourbons

Daniel Hyatt from The Alembic in San Francisco prepared the perfect Manhattans with an assortment of small batch bourbons

Hyatt's beautifully presented Manhattan in a Mason jar

Hyatt's beautifully presented Manhattan in a Mason jar

Chef Bissonnette with a magic ingredient Blis Small Batch Bourbon Barrel Aged Fish Sauce

Chef Bissonnette with a magic ingredient Blis Small Batch Bourbon Barrel Aged Fish Sauce

from left to right: Chef Barry Maiden of Hungry Mother, Chef Colin Lynch of Menton, Chef Steve Postal of Fenway Park, Cochon 555 founder Brady Lowe, Chef Barbara Lynch of Barbara Lynch Gruppo, Chef Tim Cushman of O Ya and Chef Jamie Bissonnette of Coppa and Toro

from left to right: Chef Barry Maiden of Hungry Mother, Chef Colin Lynch of Menton, Chef Steve Postal of Fenway Park, Cochon 555 founder Brady Lowe, Chef Barbara Lynch of Barbara Lynch Gruppo, Chef Tim Cushman of O Ya and Chef Jamie Bissonnette of Coppa and Toro

Chef Jamie Bissonnette and Cochon 555 founder Brady Lowe embrace after Lowe announces Bissonnette as the Boston winner. Chef Matt Jennings cheers in the background

Chef Jamie Bissonnette and Cochon 555 founder Brady Lowe embrace after Lowe announces Bissonnette as the Boston winner. Chef Matt Jennings cheers in the background

March 26, 2012 0 comment
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