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Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
chefs & restaurantsnewswine & drinks

News Bites: Knead Doughnuts “Night Cruller” / Loyal 9 Expanding Reach / Bar ‘Cino Extends Hours

by David Dadekian
written by David Dadekian

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

Hot Donuts A Rising Success At Knead Doughnuts “Night Cruller” Window

Knead Doughnuts

If a hot donut doesn’t blow your mind, we don’t know what will. Donut fans have been crowding Knead Doughnuts’ “Night Cruller” window at 55 Cromwell Street in Providence to satisfy their craving for hot, freshly glazed donuts. The made-to-order window pops opens every Friday night from 6-9 p.m. and at least one fan reports his mind was blown. But don’t take our word for it.

On Instagram, @thegratefulbanana posted: “Guys. Way to GO! That was literally the best knead doughnut I’ve ever had – incredible!” And @xjacquileex said: “Yes! I ate 2 that night #noregrets.” And @beth__hart posted “GUYS, that warm chocolate cake doughnut was AMAZING! Now I only want my Knead doughnuts warm.”

The Night Cruller is steps away from Far West Bar and Long Live Beerworks, with sandwiches and more provided by Solid Gold Provisions, so fans can grab dinner and sip craft beer while they get their donut fix.

“We love opening up our production space and sharing the hot donuts that previously only we got to enjoy,” said Adam Lastrina, co-owner of Knead Doughnuts. “There’s nothing quite like eating a hot donut. Try one, it will make your night!”

Street parking is available on Cromwell and Sprague Streets. Follow signs through the courtyard. Knead’s Night Cruller window has sold out, so don’t wait too long to show up and order your own hot donut, made just for you.

Loyal 9 Cocktails Expands Distribution To New Hampshire and Maine

Loyal 9 Cocktails Currently Available In Over 1,300 Locations

Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade

Loyal 9 Cocktails recently announced that their Loyal Lemonade and Loyal Half & Half are now available in New Hampshire and Maine after having great success in Rhode Island, Massachusetts and Connecticut.

“We are thrilled to bring Loyal 9 Cocktails to more thirsty New Englanders,” said Mike Reppucci, president and founder of Loyal 9 Cocktails. “We’ve been experiencing unbelievable demand for the cocktails and we’re psyched to expand distribution for the peak of summer.”

The vodka-based craft cocktails are canned at 9% alcohol by volume, opposed to the typical 5%. The four core flavors – Loyal Lemonade, Loyal Half & Half, Loyal Mixed Berry Lemonade, and Loyal Sangria Cocktail are all gluten-free and produced with real fruit. Only the Lemonade and Half & Half will be distributed to NH and ME to start.

“We’re literally peeling thousands of lemons for these cocktails,” said head distiller Chris Guillette. “Using real fruit definitely makes a difference. We focused on making the cocktails balanced, extremely refreshing and very drinkable.” At 9% alcohol by volume, Loyal 9 Cocktails have set themselves apart from a majority of the ready-to-drink (RTD) market that are primarily 5% and sparkling.

The sleek, 12-ounce cans are sold in 4-packs for $11.99 and are available in over 1,300 locations. Customers can use the product locator on their website to find the closest availability: https://www.loyal9cocktails.com/find-cans.

Bar ‘Cino Now Open for Lunch and Late Night

Bar ‘Cino

Bar ‘Cino, located at 22 Washington Square in Newport, RI is now open for lunch and has rolled out a new late-night menu.  Bar ‘Cino’s full menu will be available Monday – Sunday from 11:30 a.m. to 10:00 p.m. and the late-night menu will be offered Sunday – Thursday until 11:00 p.m. and Friday – Saturday until 12:00 a.m.  For more information or to view the menu, visit www.barcinonewport.com.   

Conveniently located in the heart of historic Washington Square, Bar ‘Cino offers patrons a casual and authentic Italian bar experience, focused on a playful beverage program of wines and inspired cocktails complemented by a menu of simple, flavor-filled foods inspired by Italian countryside cooking; highlighting fresh vegetables, seafood, cheeses and local ingredients. The 60-seat full-service restaurant features a selection of little plates, bruschetta, grilled pizza, salads, panini and entrees, as well as a complete cocktail menu. 

Bar ‘Cino’s new late-night menu features an array of specially-priced grilled pizzas, as well as salads, bruschetta, panini and desserts.  Grilled Pizzas are $10 and include oven-roasted Chicken with arugula, chicory and parmesan; Margherita pomodoro with fontina, parmesan, EVOO and basil; Prosciutto with fig, arugula, fontina and gorgonzola; and Roasted Rhode Island Mushrooms, charred radicchio, fontina, parmesan, EVOO, saba, and fresh herbs. 

Salads include Arugula with marinated cannellini beans, chicory, parmesan, and lemon vinaigrette; Tuscan Kale with a sundried tomato vinaigrette, avocado, pine nuts and parmesan; Italian Farro and Grilled Vegetables with tomato, feta, pistachios and citrus vinaigrette; Romaine and Kale with parmesan, anchovies, lemon and crushed croutons; and Simple Greens with EVOO, lemon, mint and parsley. Chicken, shrimp, salmon or tuna conserva can be added to each salad. 

Share Plates feature Potato Chips with parmesan black pepper, parsley, and garlic aioli; Warm Marinated Olives with rosemary, garlic, and orange zest; and Antipasti with prosciutto, EVOO poached tuna, marinated white beans, parmesan, olives, grilled bread, and fig jam. 

Bruschettas feature EVOO Poached Tuna with Castelvetrano olives, and celery leaf; Prosciutto with fig, and goat cheese; and EVOO-roasted Tomato, mozzarella, saba, and sea salt. Panini selections include oven-roasted Chicken with arugula, chicory, and parmesan; roasted Rhode Island Mushrooms with fresh herbs, fontina, and saba; and EVOO Poached Tuna with cannellini beans, kale and romaine. 

Dolce feature Pistachio Ricotta-Cream Layer Cake; Tiramisu; Molten Chocolate-Nutella Souffle; Limoncello-Mascarpone Cake; and a selection of gelato. 

In addition to a playful wine list of more than 45 carefully-curated labels and a beer list that includes local and regional bottles, draughts and 25 oz ‘share beers,’ Bar ‘Cino features an array of hand-crafted cocktails including Shadilady featuring mezcal, Aperol, and lime with a tajin rim; Pirate’s Last Dance with Newport Craft Distillers’ Thomas Tew Rum, Bacardi, Gosling’s Coconut, grapefruit and honey; Arnaldo Palmer with chamomile and honey-infused grappa, house lemonade and iced tea; Ciao Bella with Tito’s vodka, Malfy Italian gin, Contratto Bianco, vermouth and fresh and toasted herbs; and Tempo Triplo with Contratto Americano, Bianco and Rosso vermouth with orange bitters, to name a few.

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Anna's Kitchen Shrubs International SIP Awards Competition
chefs & restaurantsfarmsnewswine & drinks

News Bites: Anna’s Kitchen Shrubs Wins Awards / RI DEM and RI Food Policy Council Grants / Graze Burgers Patio and New Menu Items

by David Dadekian
written by David Dadekian

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

Anna’s Kitchen Shrubs Win More Awards

Anna's Kitchen Shrubs International SIP Awards Competition

The results are in from the International SIP Awards Competition. There were almost 1000 entrants and Anna’s Kitchen Shrubs cleaned house. We won a total of SEVEN awards!

Each flavor won in the Taste Category

  • Strawberry Lemon Thyme – Platinum Taste
  • Apple Cider Ginger – Platinum Taste
  • Cranberry Mint – Double Gold Taste
  • Banana Turmeric – Gold Taste
  • Peach Jalapeno – Bronze Taste

Series Bottle Design – Silver

The SIP Bottle and Packaging Design Awards are conducted separately from tasting and recognizes successfully crafted designs that complement the spirit and appeal to the consumers’ aesthetic sense. Criteria for the design awards include creativity, originality, theme consistency and overall design.

Innovation Award

Last but not least Anna’s Kitchen Strawberry Lemon Thyme Shrub was awarded the Innovation Award! The Innovation Award applauds spirits with an interesting and unique taste profile or design. Consumer judges deem these spirits as innovative and groundbreaking by highlighting them with this exclusive recognition.

DEM and RI Food Policy Council Announce Nearly $100,000 In Grants To Strengthen Local Food Businesses

Rhode Island Department of Environmental Management

To accelerate growth of Rhode Island’s green economy, the Rhode Island Department of Environmental Management (DEM), in partnership with the RI Food Policy Council, has awarded $95,949 in grants to 12 local agriculture and food businesses. The awards, funded under the Local Agriculture & Seafood Act (LASA) grant program, help new and existing small businesses and food initiatives take root and prosper in Rhode Island.

“We’re excited to award these grants to help farmers, fishers, and food businesses start or expand their operations in Rhode Island,” said DEM Director Janet Coit. “LASA continues to be an important catalyst in growing a wide range of food and agricultural businesses across our state, and we look forward to celebrating the success of these outstanding initiatives.”

“Each 2019 LASA grant directly benefits and strengthens the local food system in Rhode Island,” said Nessa Richman, Network Director of the RI Food Policy Council. “This unique program helps us reach the ambitious but achievable goals set out in Relish Rhody, the state’s 5-year food strategy.”

Now in its sixth year, LASA has provided over $1.2 million – through grants up to $20,000 – to support the growth of Rhode Island’s local food economy. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually.

The 2019 LASA grant awards include:

BreenBain LLC, Foster, $5,250:
To purchase materials that will be used to construct a mobile produce cooler that can be towed by a pickup truck, keeping vegetables cool and extending their shelf life.

Endless Farm, Johnston, $6,676:
To build 10 energy-efficient, unheated caterpillar tunnels that will be used to produce a consistent, year-round supply of greens and herbs in a low-cost manner.

Chessawanock Island Oysters, Cranston, $16,647:
To implement an innovative oyster farming project that will reduce mortality and increase product desirability using a dual grow-out system and flip-bag technology.

Sweet and Salty Farm, Little Compton, $15,000:
To significantly increase production and sales of cheese and yogurt through the purchase and installation of an ice accumulator that can cool milk rapidly after pasteurization.

The Local Patch, Middletown, $3,087:
To build a walk-in cooler on a small, diversified market garden that will hold harvested produce in half of a 20-foot shipping container until sale.

Warren Cider Works Company, Warren, $15,640:
To increase production of unique, local hard ciders through purchase and installation of improved juice processing equipment.

Roots Farm, Tiverton, $4,725:
To increase productivity though the purchase and implementation of scale-appropriate tools for seeding, transplanting, and cultivation on a small-scale, intensively planted, non-mechanized farm that will help increase productivity, and to share this work with other RI growers through on-farm workshops.

Territorium Farms, North Smithfield, $3,379:
To increase production of local beer, wine, and beer-wine hybrids by installing additional trellises for additional hop and grape production for on-farm beverage production and raw product sales to local homebrewers, breweries, and vineyards.

Seaside Botanicals LLC, Foster, $600:
To create locally-grown herbal products through the purchase and installation of a steam distiller for making essential oils and hydrosols from Rhode Island-grown herbs.

Stony Lane Apiary, Exeter, $3,445:
To build a dedicated, free-standing honey house to process and sell honey and honeybee-related products, and to collaborate with and mentor other beekeepers.

Moonstone Mushrooms, Wakefield, $15,000:
To assist a small-scale mushroom grower to increase production of gourmet culinary and medicinal mushrooms through a move to a larger facility and purchase and installation of upgraded equipment.

Quaintly Farm, Providence, $6,500:
To increase the capacity and volume of produce grown by an urban farm through the purchase and installation of a walk-in cooler and storage shed, and to support the establishment of more farms owned and operated by African-American farmers in Rhode Island.

LASA is funded by the State. In 2019 State funds were supplemented with a $30,000 Senate Legislative Grant sponsored by Senator Susan Sosnowski.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. DEM continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties. In addition to the above grant awards, $20,000 is directed to DEM to support the state’s local seafood campaign, RI Seafood, and the promotion of local dairy products.

Graze Burgers Opens Patio for the Season

Celebrate Summer with New Menu Items and Sunday Hours in Downtown Westerly

Graze Burgers Mushroom Swiss Burger
Graze Burgers Mushroom Swiss Burger

Graze Burgers, located at 127 Granite Street in Westerly, is welcoming the warmer weather with the opening of its outdoor patio. Guests can enjoy Graze’s famous 100% grass-fed beef burgers, hand-cut fries, frozen custard shakes, beer, wine, and more in the sunshine or under the shade of an umbrella, right in downtown Westerly.  Graze will also be open on Sundays for the season, from 11:00 a.m. to 8:00 p.m.  For more information, please visit www.grazeri.com. 

In addition, Graze has added three specialty burgers to its menu.  The new burgers are the Mushroom Swiss Burger topped with melted Swiss cheese and sautéed Crimini mushrooms; the Avocado Burger with fresh avocado, ripe tomato and leafy mixed greens; and the Breakfast Burger topped with crispy bacon, an over-easy fried egg, and American cheese.  All start with a quarter pound of 100% grass-fed beef and are served on a brioche bun or in a lettuce pocket. 

For a sweet ending, guests can try the new Cinna-Bomb, a toasted cinnamon cereal-infused soft serve ice cream sundae topped with toasted cinnamon cereal crunchies.

“There’s a lot going on at Graze Burgers, and we are absolutely thrilled to share our delicious, new menu items with our loyal and new customers,” said Kevin Bowdler, Co-Owner, Graze Burgers. “With the opening of our patio and our expanded summer hours, we’re looking forward to making connections with even more members of the community and sharing the benefits of eating locally-sourced, 100% grass-fed beef.”

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News Bites: New Menus at ProvidenceG / See Canstruction RI / Tio Mateo’s Mexican Grille & Greenwich Bay Gourmet

by David Dadekian
written by David Dadekian

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

The ProvidenceG and New Corporate Executive Chef Robert Sisca Announce New Menus and Launch of Weekend Brunch Beginning on Easter

Chef Sisca infuses menus with unique vision and passion for the freshest seasonal ingredients

Hamachi crudo finished with thinly sliced sweet Asian pears at Garde

Hamachi crudo finished with thinly sliced sweet Asian pears at Garde

Spring is in the air, inspiring new culinary creations at the ProvidenceG,​ a​long with the launch of a Saturday and Sunday brunch series beginning on Easter! With new Corporate Executive Chef Robert Sisca at the helm of ProvidenceG’s three differentiated restaurant venues – G​arde,​ R​ooftop at the ProvidenceG​ and G​Pub​ – guests will experience refreshed menus. At Garde, a special prix fixe Easter brunch celebration will introduce its new weekend brunch series, crafted and executed through the collaborative efforts of Sisca, Executive Chef Christopher Nardoza and Sous Chef Michael Haigh.

An award-winning chef who recently joined the ProvidenceG team after nearly seven years as executive chef of Boston’s renowned Bistro du Midi and five years at the Michelin three-star restaurant Le Bernardin, Sisca is excited to unveil new menus for Garde, Rooftop at the ProvidenceG, and GPub, as well as new offerings such as a lively and elevated brunch at Garde with “something for everyone.”

Weekend Brunch Series at Garde Begins Easter Sunday

Garde is offering a brunch feast on Easter Sunday. From 10 a.m. to 4 p.m. on Sunday, March 27, guests can select from a three-course prix fixe brunch menu featuring exclusive Easter fare in addition to new menu items for $29. A preview of Garde’s weekend brunch series begins next Saturday, April 2. The selection includes smoked white asparagus soup followed by duck confit French toast and a luscious salted caramel cheesecake. With nine entrées to choose from, additional brunch sides like house smoked bacon and savory duck fat potatoes available, and special cocktails like Bloody Marys, Bellinis and Mimosas, Garde offers a wide range of treats to enjoy on Easter Sunday.

Chef’s secret for the Easter holiday? “I think of lamb when I think of Easter so I created a number of ways for guests to enjoy it during our brunch,” said Sisca. “Our brisket burger, for example, comes with lamb bacon while our rye cavatelli is prepared with a lamb neck ragout. We also offer lamb tartare as a first course item.”

Please call​ (401) 6​32-4799​ or reserve online at o​pentable.com/garde-de-la-mer ​for Easter Brunch or upcoming brunches offered every Saturday and Sunday, beginning on April 2, from 10 a.m. to 4 p.m.

New Menu Offerings – Garde

Garde has launched a new menu reflecting Sisca’s first major collaboration with Garde’s kitchen leadership team, including Nardoza and Haigh.

Known for its skillful preparation of French-inspired seafood and meat, Garde – under Sisca’s leadership – will retain its French influence and commitment to sourcing local and native ingredients, while offering a menu that changes seasonally.

“Our goal was to create a menu that was approachable and fun,” said Sisca. “Our new menu allows guests to casually stop by the bar to enjoy charcuterie and cheese or to indulge a bit more with a great dish of hand rolled pasta – an item that will be prepared daily and will play an important role in featuring land and sea offerings at Garde. We’ve also created several vegetarian options for this menu, aiming to satisfy various palate preferences.”

The new menu encourages sharing and exploration with a wide variety of charcuterie and cheese selections, as well as dishes such as lamb tartare paired with a French-inspired mix of vadouvan spices, potato crisps and essential quail egg; and an artful Hamachi crudo finished with thinly sliced sweet Asian pears, almonds, green garlic and black vinegar seaweed crisps. The menu also features exciting new seafood presentations, including Spanish octopus with confit fennel, native littlenecks and bouillabaisse jus; and Mediterranean sea bass with chorizo, broccoli rabe, golden raisins and blood orange. All of Garde’s seafood dishes draw inspiration from seasonal fish and shellfish sourced both from the Mediterranean Sea and local waters.

New Menu Offerings – Rooftop at the ProvidenceG

Rooftop at the ProvidenceG has also launched a new menu that leverages the venue’s appeal as both a culinary and entertainment destination.

“Given the Rooftop’s seventh-story perch offering scenic views of the Providence skyline and year-round status as the only rooftop restaurant and lounge, it was important for us to create a more upscale bar menu that indulges our guests whether they are here in the evening to dine or late night to unwind,” said Sisca. “We also wanted a selection that allows guests to easily enjoy their food while taking in entertainment like our weekend DJ series.”

The new Rooftop menu offers small and large plates, including a new charcuterie brick oven pizza topped with etna salumi, coppa, provolone, picante and chili oil; crudo bar; fried calamari and steak frites.

New Menu Offerings – GPub

GPub has launched a refreshed menu.

“I loved the menu at GPub when I joined the ProvidenceG team and wanted ensure a continued vision of seasonality and high quality in a gastropub atmosphere,” said Sisca.

As a result, Sisca and GPub Executive Chef Kevin Robinson have updated the favored Faroe Island salmon, crispy fish sandwich, fish tacos and jalapeno mac & cheese to advance spring flavors; and added new items including croque madame, shrimp ‘n’ grits and steak frites.

Canstruction® RI Returns to Providence Place – Teams to Build Giant Canned Food Sculptures on Saturday

Building Competition Benefits the R.I. Community Food Bank

WHO: Local Teams Comprised of Architects, Engineers and Construction Contractors

WHEN: The exhibit runs through Friday, March 25. Sculptures are then “de-canstructed” for delivery of thousands of cans of food to the Rhode Island Community Food Bank.

WHERE: The Providence Place Skybridge Concourse

WHAT: The sixth biennial Canstruction® RI competition featuring colossal sculptures designed and built entirely from full cans of food. The media is encouraged to visit the Providence Place Concourse between 10 and 11 a.m. to view the teams’ progress on the sculptures as well as interview participants.

The competition features awards selected by a panel of independent jurors, and the opportunity for teams to submit photos of winning sculptures to the international competition (www.canstruction.org). The juried award categories are Best Meal, Best Use of Labels, Structural Integrity and Jurors’ Favorite as well as up to two Honorable Mentions. Viewers may vote for the local “People’s Choice” award at www.rifoodbank.org.

This year’s Canstruction® RI teams include employees and members of:

  • Construction Leadership Council of the R.I. Chapter of Associated General Contractors, Providence
  • Dimeo Construction Co., Providence, and Edward Rowse Architects Inc., Providence
  • Durkee, Brown, Viveiros & Werenfels Architects, Providence; Odeh Engineers, Providence; Parker Construction Co., East Providence; and Herrick & White Architectural Woodworkers, Cumberland
  • Gilbane Building Co. and Brewster Thornton Group Architects, both Providence companies
  • LLB Architects, Pawtucket, and Shawmut Design and Construction, Providence
  • Saccoccio & Associates, Cranston; DiPrete Engineering, Providence; and H. V. Collins Co., Providence.

WHY: Currently, the Food Bank serves about 60,000 Rhode Islanders each month through a network of 167 non-profit hunger relief agencies. These include food pantries, shelters, youth programs and senior centers across the state. One in three of those served is a child under 18, and one in five is an adult over the age of 60.

Tio Mateo’s Mexican Grille & Greenwich Bay Gourmet Announce New Location

Tio Mateo’s and Greenwich Bay Gourmet announce the opening of their new location at 70 Cliff Street in the heart of historic East Greenwich. Tio Mateo’s and Greenwich Bay Gourmet combine the best of two restaurants under one roof.

Tio Mateo’s Mexican Grille has a menu of burritos, enchiladas, tacos and quesadillas prepared with recipes from Tio’s original chefs from Hidalgo, Mexico. Also featured are specialties such as street tacos, pork Colorado and Chiles Rellenos con pollo .

Greenwich Bay Gourmet is the popular all-day kitchen with signature sandwiches, soups and salads. Catering is also available.

Owner Ross DiSegna says: “Our mission is to provide fresh, healthy, authentic food at a fast pace. We make everything from scratch, and whether you sit down or take out, we strive to make our customers feel like family. Greenwich Bay Gourmet and Tio Mateo’s are a work in constant progress.

“We are excited to keep evolving, and we thank you for taking this journey with us!”

Hours are 10:00am to 8:00pm Monday thru Saturday.

Patrons may call 401-886-1973 or visit tios-gbg.com.

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Holiday News Bites: Easy Entertaining / RI Community Food Bank / Roger Williams University

by David Dadekian
written by David Dadekian

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

Easy Entertaining Inc. Releases 2015 ‘Holiday Cheer’ Catering Menus!

Cranberry Pinot Noir Meatballs, photo via Easy Entertaining Inc.

Cranberry Pinot Noir Meatballs, photo via Easy Entertaining Inc.

If you’re looking to fully cater or supplement your holiday gatherings this year look no further than Easy Entertaining Inc. This homegrown, farm-to-fork catering company has been successfully preserving the local flavors of Rhode Island and Southern Massachusetts for the past nine years and has just released their 2015 “Holiday Cheer” catering menus!

The hustle and bustle of the holidays has already arrived and if you’re finding yourself short of time to put together an office luncheon, cocktail party with friends, or dinner with those you hold dear then it’s time to reach out to Easy Entertaining to assist!

“The holidays are meant to be about friends and family and tradition leads us to gather around a meal. Our Holiday Cheer menus can cater to any occasion so leave the food to the professionals and put more energy into gathering your friends and loved ones for a celebration to be remembered.” states Kaitlyn Roberts, Proprietor and Executive Chef of Easy Entertaining Inc.

These creators of all things elegant and delicious were voted the Best of Rhode Island “Private Party Pros” by Rhode Island Monthly magazine and in choosing them to cater your holiday soiree you’ll learn why. Attention to detail and superior service are two things Easy Entertaining Inc. has been noted for, not to mention their delectable locavore fare.

Enjoy your cocktail party with the most professional service staff passing around Cranberry Cheddar Tartlets, bite sized Chicken ’n Waffles with a sriracha & honey glaze, or New England Style Calamari Cones. If you’re just looking to supplement your soiree with a few platters to pick up, Easy Entertaining’s Holiday Cheer menu has your back with bites such as Winter Squash and Bean Falafels, their signature Cranberry Pinot Noir Meatballs, Homemade Mozzarella Balls, and much more.

If you’re looking for more of a “take and bake” service then Easy Entertaining has you covered, too! This year they’re offering Holiday Gathering Packages designed for cocktail soirees, holiday dinners, office get togethers, and more! These packages are available for pick up or delivery throughout the entire holiday season and come with reheating instructions to make you look like a pro at this year’s holiday table.

Take a look at Easy Entertaining’s entire holiday offering and online ordering system for their Holiday Gathering Packages on their website at www.EasyEntertainingRI.com. Pick-up orders and corporate catering must be placed a minimum of 48 hours in advance. If you’re hosting an event and would like some help, check your date’s availability and call Lead Event Coordinator Vanessa LaPorte at (401) 437-6090 or e-mail her at vanessa@EasyEntertainingRI.com.

For more information about Easy Entertaining please call Nik Delfino at (401) 437-6090 or e-mail him at nik@EasyEntertainingRI.com.

RI Food Bank Hosts Open House on Saturday, December 12

Free event encourages food donations and merriment while supporting the work of the Food Bank.

On Saturday, December 12 from 9 am to 12 pm, the Rhode Island Community Food Bank will be open to the public for the annual Holiday Food Drive Open House. Guests will be invited to take tours and enjoy holiday music and cheer at the Food Bank located at 200 Niantic Avenue in Providence.

The family-friendly event is free and no registration is required. Donations of non-perishable food are requested to help the Food Bank stock its shelves for the winter ahead. Most needed items include: canned tuna, peanut butter, canned fruits and vegetables, dried or canned beans, whole wheat pasta, brown rice, healthy breakfast cereal, and canned soups, stews or chili.

“The Open House is a great opportunity for folks to visit the Food Bank to see the scope of our work,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “We welcome everyone to take a tour, enjoy some music and refreshments, and donate a non-perishable food item to support our neighbors in need of food assistance.”

The First Gentleman, Andy Moffit, is this year’s Event Chair and the First Family is scheduled to attend from 9:15 to 10:15 am. Music will be provided by the a cappella group, “Voices of Christmas,” Rhode Island teen singer/songwriter Emeline Easton and the Wheeler Jazz Ensemble.

Currently, the Food Bank serves 60,000 Rhode Islanders each month through its network of member agencies. One in three served is a child under the age of 18. One in five is a senior 60 years of age or older. Last year, the Food Bank distributed nearly 9.7 million pounds of food to ensure that no Rhode Islander goes hungry.

For more information, visit: www.rifoodbank.org/events

Holiday Giving Tradition Continues at RWU

A Winning Annual Turkey Basket at Roger Williams University

A Winning Annual Turkey Basket at Roger Williams University

To kick off the holiday season on campus, the Feinstein Center for Service Learning and Community Engagement presents two beloved RWU traditions to give back to the community: the annual Turkey Basket Competition and the Giving Tree.

. . .

The Giving Tree program sponsors five families in need from the Colt-Andrews Elementary School in Bristol. The tree will be set up in the Upper Commons beginning Nov. 11, adorned with tags outlining requested gifts that participants claim and are responsible for purchasing and delivering to campus.

. . .

More than 40 complete thanksgiving dinners were delivered to the East Bay Food Pantry today as part of the RWU Annual Turkey Baskets competition. Teams of students, faculty and staff competed in the Turkey Basket Competition to creatively put together a Thanksgiving dinner with all the fixings to benefit Bristol and Warren families.

“It’s important to give to others, especially during the holidays when many families struggle,” says KC Ferrara, director of the Feinstein Center. “To work at RWU and go to school here is a great privilege, and so to give back is our responsibility.”

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