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chefs & restaurantsnews

News Bites: Providence Chefs Matt and Kate Jennings Return to Boston, Local Letter Carriers Hold Food Drive May 10, Bakes for Breast Cancer announces Rhode Island fundraising event

by David Dadekian May 8, 2014
written by David Dadekian
Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

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

Providence Chefs Matt and Kate Jennings Return to Boston

After ten years of delighting diners with their modern, farm-driven cuisine at their restaurant Farmstead, Inc. in Providence, Rhode Island, Chef and Owners Matt and Kate Jennings are returning to their hometown of Boston and planning a new restaurant in the city where they grew up, met and began their culinary careers.

The Jennings have set their homecoming sights on the new Radian building at 120 Kingston Street where they will open Townsman in late 2014. Defined as “native to a place,” Townsman will showcase Matt & Kate’s incredibly personal approach to dining and hospitality in their new, but familiar community of Downtown Boston.

Due to the enormity of the undertaking, the Jennings have decided to sell their acclaimed Providence bistro and storefront, closing the doors on June 1st. “When Kate and I moved to Rhode Island and opened Farmstead, we knew that we would one day return home to raise our children near our family and friends in Boston. We are forever indebted to all of our loyal guests who helped us build Farmstead into the beloved destination it has become for so many,” said Matt Jennings. “Based on how deeply involved we have been at Farmstead from the very beginning, we knew that keeping our Providence spot open and spreading ourselves across two states would never work for us, our staff and most importantly our guests. We will certainly cherish the memories at Wayland Square and hope that our many Farmstead friends will visit us often at Townsman.”

Recognized numerous times by the James Beard Foundation, Matt Jennings has seen much success over the past decade. Known as the “Prince of Pork,” for his three consecutive wins at the nose-to-tail culinary competition Cochon 555, he currently serves as the program’s Ambassador. Matt was also awarded a Star Chefs “Rising Star” award in 2014, recognized as one of New England’s greatest talents. He has been given the opportunity to grace the front page of The New York Times’ Dining section (wielding a live alligator no less!) and his creative culinary approach has been featured in The Wall Street Journal, Esquire, Food & Wine, Martha Stewart Living, Rhode Island Monthly and more. Matt has also been showcased on PBS’ “A Moveable Feast,” Travel Channel’s “Bizarre Foods with Andrew Zimmern,” and recently launched his own Food Thinkers online video series.


Local Letter Carriers Hold Food Drive May 10

Postal patrons are asked to leave donations on non-perishable food by their mailbox early on the morning of Saturday, May 10.

On Saturday, May 10, letter carriers across Rhode Island and the nation will be working extra hard to make sure the people in the communities they serve have enough to eat. This day marks the 22nd annual “Stamp Out Hunger” food drive, coordinated by the National Association of Letter Carriers (NALC).

“We ask our postal patrons to place a bag of healthy, non-perishable food near their mailbox early on the morning of Saturday, May 10,” says Rhode Island food drive coordinator and veteran letter carrier Steve Lepre. “We’ll do the rest. With the help of volunteers, all of the food will be delivered to the Rhode Island Community Food Bank and local food pantries to help families in need.

Most-needed items include canned soup, canned vegetables, tuna, peanut butter, pasta, rice, canned beans and healthy cereals. Items should be placed in a sturdy bag near the mailbox by 8 am on Saturday, May 10.

“This food drive is a tremendous opportunity to play a part in feeding our most vulnerable citizens,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “It’s one of only two state-wide food drives during the year, and we really need everyone’s support. I urge people to circle it on their calendar and put their food out early.”

Last year, the drive brought in close to 100,000 pounds of food for Rhode Islanders. The previous year, the drive collected 117,000 pounds of food. “We would like to see those numbers go up this year – not down,” said Lepre. “That can only happen if people remember to put the food out. Perhaps they can include an extra can or box of healthy food to help someone in need. Every can and every box makes a difference.”

The Rhode Island Community Food Bank currently serves more than 68,000 people per month through its statewide network of food pantries. One in three served is a child under the age of 18. The food collected during the drive will be hand-sorted by volunteers, who check for use-by dates and damage to packaging.

“Too many people in this country are still going hungry every day,” NALC President Fredric Rolando said. “As letter carriers, we see this first-hand in just about every community we serve. But we aren’t the type of folks who simply move on to the next delivery and hope someone else will do something about it. Instead, for more than two decades now, our members have taken the lead in the effort to help solve this ongoing national problem.”

Last year, letter carriers across the country collected more than 74.4 million pounds of non-perishable food—the second-highest amount since the drive began in 1992, bringing the grand total to just under 1.3 billion pounds.

National partners supporting the Stamp Out Hunger food drive include the United States Postal Service, Feeding America (the national network of food banks), AARP, Campbell Soup Company, the National Rural Letter Carriers’ Association, Valpak Direct Marketing Systems, Valissis Communications, United Way Worldwide, AFL-CIO, Uncle Bob’s Self-Storage and the Publix grocery store chain.

Cartoonist Jeff Keane has continued his family’s connection with the food drive by drawing a special Family Circus cartoon for the poster.

“We need everyone’s help this year in promoting the drive so that we can increase our support to the Food Bank,” said Lepre.

If you would like to promote the drive at your school, business or organization, please contact Cindy Elder at celder@rifoodbank.org.


Bakes for Breast CancerBakes for Breast Cancer announces Rhode Island fundraising event

Participants sought for Rhode Island Bakes for Breast Cancer – Mother’s Day through May 17

Bakes for Breast Cancer, Inc., a non-profit breast cancer organization dedicated to supporting breast cancer research and treatment at Dana-Farber Cancer Institute, has announced that its inaugural Rhode Island Bakes for Breast Cancer event will be held Mother’s Day, May 11, through May 17. Restaurants, supermarkets, bakeries, cafés, chocolate and ice cream shops throughout the Ocean State are encouraged to participate by designating all sales of one specific dessert to support breast cancer care and research. Proceeds will be shared by Boston’s Dana-Farber Cancer Institute and Bakes for Breast Cancer, Inc.

Since 2000, Boston Bakes for Breast Cancer has been held in Boston during the week leading up to Mother’s Day. The event was founded by Carol Brownman Sneider in memory of her mother, Eva Brownman, who lost her battle with breast cancer. Since its inception, the event has raised more than $700,000 for breast cancer research and care at the Susan F. Smith Center for Women’s Cancers at Dana-Farber through the Eva Brownman Research Fund currently under the direction of Eric Winer, MD.

“The event has been so successful in the Greater Boston area that we wanted to grow it further,” Brownman Sneider said. “Rhode Island shares our love of food and has a rich history in supporting Dana-Farber, especially through the many residents who have benefitted from the care and research the institute has provided them.”

For more information, a list of participating establishments, or to learn more about how to become involved in Rhode Island Bakes for Breast Cancer, visit www.rhodeislandbakes.org, follow Bakes for Breast Cancer on Facebook, and Bakes for Breast Cancer on Twitter.

May 8, 2014 0 comment
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chefs & restaurantsnews

Three Rhode Island Chefs and a Restaurant Named to 2014 James Beard Foundation Awards Semifinalists List

by David Dadekian February 19, 2014
written by David Dadekian
Best Chef Northeast semifinalist Benjamin Sukle of birch in Providence

Best Chef Northeast semifinalist Benjamin Sukle of birch in Providence

The 2014  James Beard Foundation Restaurant and Chef Awards Semifinalists were announced today and a number of Rhode Island chefs and restaurants are included on this year’s list. The semifinalists, in two categories, for our area are:

Best Chef: Northeast:

  • Matt Jennings of Farmstead Inc.
  • Champe Speidel of Persimmon
  • Benjamin Sukle of birch

Outstanding Service: Persimmon

The Semifinalists will be narrowed down to a list of finalists on Tuesday, March 18 and then winners will be announced at the Awards Gala in New York City on May 5 at what is essentially the Oscars® ceremony of the food world. View the complete list of semifinalists here.

Eat Drink RI has thoughts from all the semifinalists below. Congratulations to all the Rhode Island semifinalists!

Matt Jennings, Chef/Co-Owner at Farmstead Inc. (Best Chef: Northeast): “Great list this year. [I’m] Perpetually honored and eternally grateful to chase my dreams. Very thankful to the Foundation for recognizing the amount of hard work my crew puts in everyday. Kate and I feel blessed.”

Lisa & Champe Speidel, Owners and Chef at Persimmon (Outstanding Service and Best Chef: Northeast): “It’s such an honor to be included and we’re grateful for the opportunity to do what we love—together. We work alongside such a dedicated and talented team, both front-of-house and back, so it’s really special to have both crews recognized. Congratulations to all the semifinalists and especially Ben and Matt from Rhode Island—we’re in great company, for sure.”

Benjamin Sukle, Chef/Co-Owner at birch  (Best Chef: Northeast): “I know it’s my name listed and I’m the food but my wife, Heidi, is the restaurant’s soul—without her, I/we would be nothing. Everyone who works their asses off day-to-day and those who were essential in our opening deserve just as much of this recognition: Ed Davis, Alec Herrera, Julianna Sukle, Ed & Linda Dagen, Joe & Louise Sukle, Derrick Teh, Victor Toj, Edgar Moreno, Tessa Calderon, Mike Birkenheier, James Pyecroft, Ian Single, Heena Song, Brian Eckert, Cristina Capriglione, Keith Corbett and to all of the stages who were willing to give us their time. And last but not least, Rhode Island. Rhode Island makes this possible. We’ll never take any of this for granted.”

February 19, 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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chefs & restaurantscookingfarmsnews

News Bites: Easy Entertaining, Sin, Pawtucket Wintertime Farmers Market, Moveable Feast with Fine Cooking

by David Dadekian October 25, 2013
written by David Dadekian
Easy Entertaining's Devorah Weinstein

Easy Entertaining’s Devorah Weinstein

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

Easy Entertaining Inc.

International Flair Comes to Local Café: Easy Entertaining Inc. Appoints New Event Coordinator

Easy Entertaining Inc. announced today that Devorah Weinstein has joined the Farm to Table Catering and Events service to further develop and grow the events side of the full-service hospitality business.

Weinstein comes to Easy Entertaining with a wealth of both local and international hospitality experience. With culinary arts degrees from the acclaimed Apicius International School of Hospitality in Florence Italy, and Johnson & Wales University, complemented by an additional degree in Hospitality Management from Syracuse University, Devorah is well-versed in all aspects of the hospitality industry.

Joining Easy Entertaining Inc. in advance of the busy holiday season, Weinstein has transitioned immediately into working with clients. She will be the main point of contact and the coordinator for large-scale event and wedding planning.

Devorah commented: “I am excited to start working at Easy Entertaining and look forward to working with a team of hospitality professionals. I am fortunate to have the opportunity to join a female owned-and-operated company that prides itself on delivering excellent service and top-quality farm to table products to its clients.”

Kaitlyn Roberts, owner and executive chef of Easy Entertaining Inc. said Weinstein’s passion for event coordination and for the clients make her the perfect person for the job. ” With the recent departure of our events person, it was a logical choice to have Devorah fill this necessary roll in our growing company. She is wonderful and personable with our clients and fits in perfectly with our team as well. I am confident that Devorah will play a key role in providing our clients with top notch event planning services.”

For more information please contact 401.437.6090 or email Katie@EasyEntertainingri.com.


Sin's New England Fruitcake

Sin’s New England Fruitcake

Sin

Sin’s holiday menu is out! Every year Sin offers a twist on a classic, this year it’s the Gingerbread House! This year they’re offering a decorated gingerbread house that contains a real gingerbread cake! Enjoy a moist, fragrant gingery cake as well as the ginger house pieces. This special cake is $80. You could also purchase a kit that you can put together with your family. The kit contains house pieces, royal icing, bags, tips, recipe, fondant and a board for $24. Or, you can let Sin do the decorating for you. A decorated gingerbread house is $48. Please provide 48 hours notice for the kit and the decorated house, 72 hours for the cake version. Contact Sin at info@eatwicked.com, or call 401-369-8427. Sin will also be offering last year’s classic, the New England Fruitcake for $35. Check out their full menu on-line at www.eatwicked.com.


Pawtucket Wintertime Farmers Market

Pawtucket Wintertime Farmers Market Opens for 2013-2014 Season
Saturday Market expands to fill two hallways of historic Hope Artiste Village.

The Pawtucket Wintertime Farmers Market, located in Hope Artiste Village at 999 and 1005 Main Street, opens on Saturday, November 2nd for the 2013-2014 season. The Saturday Market will be open from 9am to 1pm, and will run from November 2nd through May 10th. The Wednesday Market, open from 4 to 7pm, will be held from November 6th through January 29th. At both markets customers will find fresh produce from local farmers, prepared food vendors, food trucks and food-related activities.

Saturday Wintertime Farmers Market:
The Saturday Market hosts over 65 local farms and food producers that will fill both the 999 and 1005 Main Street hallways of Hope Artiste Village this year! Stroll through the historic mill building amidst a diverse medley of local farmers and vendors, listen to live music, sample fresh products, and enjoy lunch on the spot from the area’s favorite food trucks – this year located in the center courtyard. In addition, several of Hope Artiste Village’s stores will remain open for shoppers during the market, including New Harvest Coffee in the 999 Main Street hallway and The French Tarte in the 1005 Main Street hallway.

Wintertime market-goers can expect a variety of locally grown fruits and vegetables – apples, beets, cabbage, carrots, cranberries, greens, potatoes, radishes, winter squash, and more. Vendors will also be offering: locally-raised eggs, pork, chicken, beef, fish, charcuterie and shellfish; locally-produced applesauce and apple butter, jams, jellies, pickles and cheese; granola, bread, cupcakes, crepes, pies & other baked treats including dog biscuits.

New vendors and products this year include:

  • Mystic Cheese Co, partnering with Connecticut dairies to produce farmstead cheeses.
  • Humble Pies, baking pies in Providence with local ingredients from the market.
  • Wild and Scenic, providing customers with seasonal wreaths and centerpieces for the holiday season.
  • Daniele, Inc., offering locally made, nitrate/nitrite-free dry cured charcuterie, sourced from RI, MA and CT hogs.

Wednesday Wintertime Farmers Market and Workshop Series:
The Pawtucket Wintertime Farmers Market returns on Wednesdays for the months of November, December and January, and will be packed with fresh veggies and fruits, plus locally inspired dinner options. Bring the whole family for cooking demos from many of our community partners and a workshop series that builds community through food, farming, and fun! Workshop topics include: composting, urban chicken keeping, canning, plus a wine & beer tasting event. For the schedule of workshop topics and dates, please visit our website: www.farmfresh.org/winter.

To celebrate the opening of the Wednesday Wintertime Market on November 6th, Whole Foods Market and Jamie Oliver’s Food Revolution will host a free screening of the documentary Orchards in the Ocean State at 7:30pm, followed by a Q&A.

Vendors and products at the Wednesday market this year include:

  • Sharon, MA based Ward’s Berry Farm, offering a full range of local produce including rhubarb, broccoli, and winter squash.
  • Rocket Fine Street Food and Mijos Tacos, two local food trucks, rotating every other week with delicious local dinner options.
  • No stranger to our summertime markets, The Coffee Guy will be serving up hot and iced coffee and tea beverages for thirsty customers.

At both the Wednesday and Saturday markets, customers may use cash, checks, credit, debit cards and EBT/SNAP at the market. Those wanting to use a credit card or EBT card can purchase Fresh Bucks – farmers’ market tokens – at the Farm Fresh RI table. Fresh Bucks also make a great gift for friends and family.

And, bring your food scraps to the farmers markets! Farm Fresh Rhode Island will collect your scraps and distribute to local farmers for compost.


Moveable Feast with Fine Cooking

The sixth episode of the first season of Moveable Feast with Fine Cooking features Chef Matt Jennings of Farmstead, Inc. in Providence. It begins airing on Sunday, October 27 at 4:30 p.m. on RI PBS WSBE channel 36. It will air again on Saturday, November 2 at 1 p.m. on Boston’s WGBH channel 2, Sunday, November 3 at 1:30 p.m. on Boston WGBX channel 44 and Wednesday, November 6 at 5 a.m. on Boston’s WGBH channel 2.  Check your television provider for more channel information.

In this episode of Moveable Feast with Fine Cooking, host Pete Evans joins forces with two of the East Coast’s best chefs—Matt Jennings, of Providence, Rhode Island, and Ken Oringer, who now has restaurants in Boston and New York. The chefs and their good friends take Pete on a voyage of discovery around the city of Providence, where they gather ingredients for the evening’s pop-up feast. With pork belly from Patrick McNiff, of Pat’s Pastured meats, and herbs and veggies from Eva Sommaripa’s Eva’s Garden, the trio spins a menu of beet salad, grilled pork belly with razor clams, and panna cotta with locally foraged sassafras. Delighted diners gather on a roof deck with a stunning view over downtown Providence to dig into a feast that’s ripe with local flavor.

You can view a preview clip here.

October 25, 2013 0 comment
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