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Revival Brewing Company Pinky Swear
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News Bites: Celebrity Chefs Fundraise for RI Community Food Bank / Revival Brewing Company Wins Silver Medal / Sons of Liberty Beer & Spirits Co. Wins 100th Award

by David Dadekian May 9, 2019
written by David Dadekian

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



Celebrity Chefs Raise $195,000 For RI Food Bank / Jacques Pépin Collaboration

Chefs joined Jacques Pépin at Newport Vineyards for a reception to raise money for culinary job training programs. 

Rhode Island Community Food Bank
Rhode Island Community Food Bank

On Thursday, June 7, the Rhode Island Community Food Bank and the Jacques Pépin  Foundation joined together for a special event that raised more than $195,000 to provide culinary job training opportunities for unemployed and underemployed adults. These funds will support initiatives like the Food Bank’s Community Kitchen program, now in its twentieth year.

“We are so thrilled with the success of our first collaboration together,” said Andrew Schiff, CEO of the Rhode Island Community Food Bank. “Both the Food Bank and the Jacques Pépin Foundation are committed to transforming lives through community education and these funds will be put to use to expand that vision.”

Over the past year, the Jacques Pépin Foundation and the Community Kitchen program at the Rhode Island Community Food Bank have come together over their shared mission to educate and prepare the next generation of chefs for careers in the culinary field. Training programs also help lift participants out of poverty so they can support themselves and their families over the long-term.

Rollie Wesen, co-founder & COO of the Jacques Pépin Foundation, explains how this collaboration formed after he visited Community Kitchen and saw our students and their teachers in action:

“I was so moved by the incredible work that Chef Heather and Chef Ron were doing. It was so exciting to see these students that were really at the edge of hope find their confidence and a pathway back into the workforce.” 

To launch this collaboration, the Food Bank hosted Savor, an event with Jacques Pépin at Newport Vineyards in Middletown, RI.  The fundraiser with Jacques Pépin and special guest Sara Moulton, featured world-class wine pairings and a multi-course feast with plates prepared by:

  • Matthew MacCartney from Jamestown FISH
  • Rick Moonen from RM Seafood at Mandalay Bay
  • Jeremy Sewall from Island Creek Oysters
  • Champe Speidel from Persimmon
  • Andy Teixeira from Newport Vineyards (Host Chef)
  • Ming Tsai from Cooking with Ming
  • James Wayman from Mystic Oyster Club
  • Baking and Pastry Arts Faculty of Johnson & Wales University: Jaime Schick, Thao Rich and Maura Metheny

Other celebrity chefs in attendance included Rick Bayless, Michel Nischan, Claudine Pépin  and Rollie Wesen. Live music was performed by the Pat McGee Band.

Guests were treated to a live auction with prizes including dinner with Jacques Pépin , a “Best Cuisine at Sea” cruise and a day on the set of “Simply Ming” with Ming Tsai.

Community Kitchen graduate Khadijah Muhammad-Kebe spoke about the impact of the program on her life:

“This became my first step in a direction that would eventually change my life. I learned not only how to work in the kitchen but life skills that helped me love and value myself in ways that I never could have imagined.” 

The event raised $195,000 to support culinary job training programs that will prepare future chefs like Khadijah. The successful evening was made possible thanks to the generous sponsorship of:

  • Oceania Cruises
  • Atria Senior Living
  • Butchertown Grocery
  • U.S. Trust
  • Bank of America
  • Collette

Revival Brewery takes home a silver medal at the World Beer Championships

Revival Brewing Company Pinky Swear
Revival Brewing Company Pinky Swear

Revival Brewing’s Berliner Weisse, Pinky Swear, was recently awarded the silver medal in the Best Sour Ale and Best Fruit Beer category at the World Beer Championships from Tastings.com. Pinky Swear combines kettle souring with tons of fresh raspberries and blueberries to the tale end of fermentation to create a refreshing and tart drink of delightfulness at only 3.7% ABV and 8 IBUs.

“I couldn’t be prouder of this team. It’s great to see our hard work and dedication be rewarded like this. Awards are awesome, and we’ll continue to brew great tasting craft beers that our customers love,” said Sean Larkin, owner and Brewmaster of Revival Brewing.

Cans of Pinky Swear are available from their Cranston brewery and in limited amounts at package stores throughout Rhode Island. It’s also currently on nitro draft in Revival’s tasting room.

The following are the highlights from what the judges had to say about Pinky Swear.

“Cloudy red oak color. Aromas and flavors of raspberry Greek yogurt, pickled melon rind, boiled potato and cabbage, and bubblegum dust with a supple, tangy, effervescent, dry-yet-fruity light-to-medium body and a silky, engaging, medium-long buttered potato bread toast with lemon zest, berry skins, wheat wafer, and mineral water finish. A very pure, clean, and precise Berliner Weisse that has a perfectly approachable style.”


Sons of Liberty Beer & Spirits Co. Earns 100th Award with Best American Whiskey at International Whisky Competition

The Rhode Island Distillery’s Uprising Single Malt Pedro Ximénez Finish Won 1st Place in Three Categories

International Whisky Competition
International Whisky Competition

Sons of Liberty’s Limited Edition Uprising Single Malt – Pedro Ximénez Finish was rated 93.6 points at the 2018 International Whisky Competition held in Las Vegas earlier this month. With 93.6 points, Uprising PX took 1st place honors for Best American Whiskey, Best American Single Malt Whiskey and Best Small Batch Whiskey. It was the highest rated American Whiskey in the competition regardless of age or category. Their Battle Cry Single Malt Sauternes Finish took 3rd place in the American Single Malt category with 92.1 points. These medals now put Sons of Liberty into triple digits with their 100th award since the company launched in December 2011.

“We’re ecstatic to say the least,” Mike Reppucci, Sons of Liberty founder, said of the results. “We strive to bottle the highest quality products possible and are always finding ways to improve them, but to rank as high as we did against some huge names is unbelievable.”

Uprising PX’s 93.6 points put Sons of Liberty above some well-known, high quality whiskies such as Eagle Rare’s 10 Year Old, The Glenlivet 18 Year Old, Woodford Reserve’s Distiller’s Select, Dewar’s 15 Year Old The Monarch, Chivas Regal’s 18 Year Old and many more.

“Sons of Liberty is among those pioneers changing the way we see American whiskey and realize it’s not only about Bourbon.” says Sylvain Allard, Managing Partner at the International Whisky Competition. No question that Sons of Liberty is setting the bar very high for the American craft whiskey movement.”   

Sons of Liberty has been taking home medals and earning recognition since 2012 and has now eclipsed the 100-mark. “We’ve been blessed,” said Reppucci. “Our team loves what they do, and they work extremely hard every day. We are honored to be a part of this exciting industry and grateful to be able to share what we do with everyone else.”

Sons of Liberty’s world-class spirits can be sampled in their 6,000 square foot tasting room in South Kingstown, Rhode Island.

Full results from the 2018 International Whisky Competition can be found here: https://www.whiskycompetition.com/2018-results/

May 9, 2019 0 comment
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News Bites: White House Kids’ “State Dinner,” Dave’s Coffee Syrup Goes National, Food & Wine’s People’s Best New Chef 2014

by David Dadekian March 28, 2014
written by David Dadekian

Dave's Coffee Syrup, photo by Brad Smith Photography

Dave’s Coffee Syrup, photo by Brad Smith Photography

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

Reed Urges Kids to Submit Their Favorite Healthy Lunch Recipes for a Chance to Attend Kids’ “State Dinner” at the White House

Recipes may be submitted through April 5

U.S. Senator Jack Reed (D-RI) wants Rhode Island kids to show off their culinary skills and win a trip to the second annual White House Kids’ “State Dinner.”  Reed is urging Rhode Islanders ages 8-12 and their parents or guardians to submit their favorite lunch recipes to First Lady Michelle Obama’s third annual Healthy Lunchtime Challenge nationwide recipe challenge.  The deadline for entries is next Wednesday, April 5.

First Lady Michelle Obama, in conjunction with the U.S. Department of Education, U.S. Department of Agriculture, and Epicurious.com are offering kids a chance to participate in a nationwide recipe challenge to promote healthy school lunches, and the winner from each state will be invited to a White House Kids’ “State Dinner” this summer.

The Healthy Lunchtime Challenge & Kids’ “State Dinner” invites kids between the ages of 8 and 12 to work with their parents or legal guardian to create an original, nutritious lunchtime recipe that is healthy, affordable, and tasty.  Entries should represent each of the food groups, either in one dish or as parts of a lunch meal, including: fruits, vegetables, whole grains, proteins, and low-fat dairy foods.  Details may be found at: http://www.recipechallenge.epicurious.com/

Entrants are encouraged to reference the nutritional guidelines of the USDA’s site, ChooseMyPlate.gov, to ensure recipes meet the primary criterion of being healthier.

“This is a great opportunity for kids and their parents to work together to promote healthy living and to win a chance to attend the third annual Kids’ “State Dinner.”  The contest is a fun way for kids and their parents to share recipes for good food and healthy eating habits,” said Reed, who helped increase federal funding for school breakfast and lunch programs through the Healthy, Hunger-Free Kids Act so more kids will have access to a stable source of nutritious food.

Last year, Samantha Mastrati, a 12-year-old from Cranston, was selected as the winner from Rhode Island for her recipe for Italian garden salsa with crunchy chicken tenders.  This marks the second time in a row a Cranston resident won the right to represent Rhode Island.  Then-twelve year old Cranston resident, Caroline Cowart, was the inaugural winner for her recipe for a broccoli and cheese egg white omelet.

The winning recipes from last year’s challenge are available free online in a downloadable cookbook named the Healthy Lunch Challenge Cookbook that also features nutritional analysis, and photos and drawings of the recipes.

Recipes may be submitted now through April 5, either online at or via mail at:

The Healthy Lunchtime Challenge & Kids’ “State Dinner”
c/o Epicurious.com
1166 Avenue of the Americas, 15th Floor
New York, NY 10036

Winners will receive free round-trip flights and hotel accommodations for the winning child and parent or legal guardian.  For more information and contest rules, visit:http://www.recipechallenge.epicurious.com/


Dave’s Cold Brew Coffee Syrup Goes National with Crate & Barrel

Dave’s Coffee is starting 2014 with nationwide distribution of its award-winning coffee syrup. Crate & Barrel, specializing in housewares, furniture, and home accessories since 1962, has selected Dave’s Original Cold Brew Coffee Syrup and Dave’s Vanilla Cold Brew Coffee Syrup to compliment its retail stores as a gourmet food item, now available in 89 locations across the United States.

“At Dave’s Coffee our focus is on quality and exceeding customer expectations. In this way, Crate and Barrel is a perfect fit for our product line,” commented Dave Lanning, Senior, CEO of Dave’s Coffee. “We could not be more pleased to roll out national availability of our coffee syrup with Crate & Barrel. This is a real success for our team, especially as we work to expand the brand.”

Crate and Barrel is a regarded retailer of fine housewares and gourmet offerings. With more than 105 stores in North America and 8,000 locations globally, the company is the cornerstone of modern home décor and interior trends.

Dave’s Cold Brew Coffee Syrup is available at Crate and Barrel stores across the country and online at www.CrateandBarrel.com. Made in Rhode Island in small batches, Dave’s Cold Brew Coffee Syrup is a gourmet ingredient that adds flavor depth and coffee notes to cocktails, baked goods, meat marinades, desserts and recipes.

To learn more about the product line and additional flavors of Dave’s Cold Brew Coffee Syrup visit www.davescoffeesyrup.com.


Food & Wine’s The People’s Best New Chef 2014 Nominations for Rhode Island Chefs Nemo Bolin and Matthew MacCartney

Food & Wine has announced the nominees for this year’s The People’s Best New Chef and in the New England region the nominees include Rhode Island Chefs Nemo Bolin of Cook & Brown Public House and Matthew MacCartney of Jamestown Fish. This is Bolin’s fourth nomination for the award and MacCartney first. You can vote for Bolin or MacCartney here. The following is information from MacCartney.

Chef Matthew MacCartney of Jamestown Fish

Chef Matthew MacCartney of Jamestown Fish

The People’s Best New Chef program is an annual contest now in its fourth year. The award, an extension of the Food & Wine Best New Chefs award, honors talented up-and-coming innovators who have run their own kitchens for fewer than five years.

The field of 100 nominees for The People’s Best New Chef® includes 10 chefs in 10 regions across America. The chef with the most votes in each region will be named a finalist; the finalist with the most votes overall will be named The People’s Best New Chef. The finalists and winner will be revealed on April 2 online at foodandwine.com.

Chef MacCartney has been with Jamestown Fish since its inception in December 2011. Jamestown Fish is a casually elegant Rhode Island restaurant serving a European inspired seafood based cuisine. The restaurant has enjoyed tremendous success and critical acclaim thus far. In 2012 and 2013, Jamestown Fish won the Wine Spectator Award of Excellence, Rhode Island Monthly’s Best of Rhode Island in 2012, and numerous OpenTable Diners’ Choice awards.

MacCartney has worked in the dining rooms and kitchens of New York’s finest establishments, such as Restaurant Daniel, Gramercy Tavern, and Craft. He opened Craft in 2001 as the Beverage Director and was voted Best Wine Director in 2003 by the readers of Time Out NY magazine.

Early in his career, MacCartney worked in European kitchens that included Michel Guérard, a Michelin three star restaurant in France, and the world renowned Cibrèo in Florence, Italy.

MacCartney earned his B.T. in Hospitality Management/Culinary Arts from NYC College of Technology and studied at the Birmingham College of Food, Tourism & Creative Studies in Birmingham, England. He also earned a Level 4 Diploma in Wine and Spirits from the Wine and Spirit Education Trust in 2002, and in 2008 was published in Wine & Spirits magazine.

March 28, 2014 0 comment
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