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Mill’s Tavern

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News Bites: Chef Cara Marie Mourning Joins Mill’s Tavern / American Culinary Federation RI Celebrates 50 Years / RI Hospitality THC-Infused Beverage Service Training

by David Dadekian January 16, 2026

written by David Dadekian

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

Mill’s Tavern Announces Cara Marie Mourning as Executive Chef

Industry veteran takes the helm at iconic Providence restaurant

Mill’s Tavern, located at 101 North Main Street in Providence, is pleased to announce that Cara Marie Mourning has been named executive chef of the acclaimed eatery.

“We are thrilled to welcome Chef Mourning to Mill’s,” said Lesley Hall, General Manager. “Her bold style coupled with our shared commitment to excellence promises a unique and exquisite experience for every guest, whether they are enjoying a quick bite at the bar or a multi-course culinary journey.”

Mourning brings more than 25 years of experience in the culinary field and a confident, globally inspired approach to the kitchen. From classical butchery to plant-based innovation and menu development, she is known for cuisine that is both creative and intentional, with an emphasis on seasonal and locally sourced ingredients while thoughtfully accommodating dietary restrictions and preferences.

While guests can expect the signature elevated steak and seafood dishes that have made Mill’s a dining destination, Chef Mourning’s passion and commitment to both the accompaniments of these offerings as well as a diverse menu of vegan and vegetarian options will create a unique experience for diners .

“I am honored to join the incredible team at Mill’s and look forward to contributing to its reputation of culinary excellence,” said Chef Mourning. “I am excited to lend a clear creative vision to our work while developing the next generation of culinary talent,” she added.Prior to joining Mill’s, Mourning was the executive chef at Blu Violet at the Aloft Hotel in Providence. She was also a Hell’s Kitchen Season 24 competitor, a three-time RIVA “Diced” Champion, and has appeared on Food Network’s Chopped, Beat Bobby Flay, and Beachside Brawl. A native of Naples, Florida, she currently resides in Lincoln, Rhode Island.

American Culinary Federation Rhode Island Chapter Celebrates 50 Years of Excellence at Gala Event

In addition to the exceptional five-course menu, the elegant charcuterie display was created by Chef Dan Van Etten, CEC, WCEC, CBJ and Chef Justin Bradbury, CEC, WCEC. The evening was highlighted by the beautiful ice carving by Eric Fontecchio.

The American Culinary Federation Rhode Island Chapter (ACF-RI) commemorated its 50th anniversary with a black-tie gala held on October 17, 2025, at the Johnson & Wales University Harborside Campus Rhode Island Room. The milestone event gathered chefs, educators, restaurateurs, and hospitality professionals from across the state to honor the past, present, and future of culinary excellence while showcasing creativity, technical mastery, and the best of Rhode Island’s local ingredients.

The evening’s theme, “Honoring the Past, Celebrating the Present, and Inspiring the Future,” set the tone for a night filled with reflection, recognition, and culinary artistry. Guests enjoyed an exceptional five-course meal designed by six distinguished chefs from the College of Food Innovation & Technology at Johnson & Wales University— Chef Jeremy Houghton, Chef Michael Makuch, CEC, Chef Susan Lagalle, CEPC, Chef Valeria Molinelli, CEC, Chef Jaime Schick, CEPC, and Chef Richard Miscovich, CBB, and assisted by other faculty and students.

“This event honored the remarkable individuals whose talent and commitment have shaped the foodservice industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians, reflecting on the chapter’s 50-year legacy and its continued commitment to mentoring the next generation of chefs.” —Ken Watt, CEC, President, American Culinary Federation Rhode Island Chapter

All proceeds from the event benefitted charities and educational initiatives, furthering ACF-RI’s commitment to supporting culinary education and charitable contributions to non-profits across the region.

Founded in 1969 as the Rhode Island Professional Chefs Association by a dedicated group of chefs from both industry and education, the organization officially became the American Culinary Federation Rhode Island Chapter in 1975. The chapter has remained a vital force in New England’s culinary landscape—promoting professional development, mentorship, certification, and community connection. It is also known for hosting the annual Rhode Island Seafood Showcase, a celebration of the state’s seafood industry and culinary innovation.

The 50th Anniversary Gala was chaired and emceed by George O’Palenick, CEC, CCE, AAC, HOF, HGT, who guided the evening’s program with reflection, humor, and deep appreciation for the chapter’s half-century legacy.

A highlight of the night was the presentation of the American Academy of Chefs Lifetime Achievement Award to Linda S. Musch, CCE, AAC, HOF, honoring her outstanding contributions to the culinary profession and to the ACF Rhode Island Chapter. Chef Linda S. Musch’s culinary journey spans decades of service, education, and leadership. Beginning in high school and later honing her skills as a Food Service Specialist in the U.S. Army, she continued her education in Germany before earning her Culinary degree from Johnson & Wales University, where she later became an Instructor. Her impact grew at Chariho Career & Technical Center, where she helped the program become one of the first ACF-accredited culinary programs, expanded competition and scholarship opportunities through SkillsUSA and ProStart, and established the Linda Musch ACF Culinary Arts Scholarship. A dedicated member of the ACFRI chapter since 1991, she served as Treasurer, President, and a behind-the-scenes force securing donations for chapter events, earning Chef of the Year honors twice. Inducted into the American Academy of Chefs in 2003, she has been recognized with numerous ACF and AAC awards, including the ACF President’s Medallion and AAC Hall of Fame induction. Now the ACF Northeast Regional Academy Director, she continues to contribute through food safety training, and is being celebrated with the American Academy of Chefs Lifetime Achievement Award.

The event also recognized a number of distinguished honorees who exemplify the spirit of mentorship, innovation and service excellence in culinary arts, hospitality education, and community leadership. The remarkable individuals whose talent and commitment have shaped the food service industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians.

Special Honorees

Dr. Lars Johansson, CEPC, CCE, AAC posthumously awarded as the Director of the International Baking & Pastry Institute (IBPI) Program, and Linda S. Musch, CCE, AAC, HOF awarded the Lifetime Achievement Award from the American Academy of Chefs.

Johnson & Wales University IBPI Program
Johnson & Wales University
Al Forno Restaurant
Siena Restaurants
Nick’s on Broadway – Derek Wagner
Blackie’s, Smithfield, RI – Angie Armenise & Jeanine Iannucci
Persimmon Restaurant – Champe Spidel
Matunuck Oyster Bar – Perry Raso
Newport Restaurant Group, Casey Riley, Chief Operating Officer
J. Daniel Knerr, CEC, CCA, AAC, HGT, Retired Executive Chef, The Black Pearl, Newport,RI
Frank Terranova, CEC, MCFE, TV 10 Celebrity Chef, Providence, RI
George O’Palenick, CEC, CCE, AAC, HOF, HGT, Retired Associate Professor at Johnson & Wales University , Providence, RI
Dan Van Etten, CEC, WCEC, CBJ, Boston Health System
Ray McCue M.Ed, WCMC, CEC, AAC, CHE
Russ Zito, Associate Professor, Johnson & Wales University
Joseph Leonardi, CMC, AAC, HGT, Assistant General Manager, St. Andrews Country Club, Boca Raton, FL
Thomas McKeown, Executive Chef, Hyatt Regency, Atlanta, GA
T.J. Delle Donne, CEC, WCEC, Assistant Dean at Johnson & Wales University, Providence, RI
Geoffrey Lanez, CEC, MBA, Executive Chef, Patterson Club, Trumbull, CT
Jesus Olmedo, CEC, Executive Chef, St. Andrews Country Club, Boca Raton, FL
Michael Shannon, CEC, Executive Chef, Philadelphia Country Club, Gladwyne, PA
Spyridon Giannakoulopoulos, CEC, CCE, WCEC, Culinary Instructor at Eastern Long Island Academy of Applied Technology at Milliken Technical Center
Kevin O’Donnell, Executive Chef, Giusto, Newport, RI
Tony Le, CEC, Executive Chef Somerset Social Club, Boston, MA
Justin Bradbury, CEC, WCEC, Boston Health System
Jeremy Andersen, CEC, CSCS, Senior Chief Culinary Specialist, Naval War College, Newport, RI
Jason Magnell, Vice President, Ace Endico
Linda S. Musch, CCE, AAC, HOF*
RI Hospitality Association Education Foundation
Amos House
Snapchef, Todd Snopkowski, CEO

Past President Awards:

John S. Chiaro, CEC, CCE, AAC | 1999 – 2000
James Pugliese, CEC, CCE | 2013 – 2014
Gloria Cabral, CWPC, CCE, AAC | 2011 – 2012

Honoring the late Lars Erik Johannson

Lars Erik Johansson, a Swedish-trained pastry chef and founding director of the International Baking and Pastry Institute at Johnson & Wales University, was a revered figure in the baking profession until his passing at age 92 on January 13, 2024. After completing a traditional apprenticeship in Sweden and working across Europe, he served in the Swedish Navy before immigrating to Worcester in 1960 to work at the former Crown Bakery. His teaching career began at the Culinary Institute of America in New Haven and continued at Bay Path Regional Technical High School and Cape Cod Tech. In the early 1980s, he joined Johnson & Wales University as department chair of Baking and Pastry Arts under Dean Moshe “Robert” Nograd, soon founding the International Baking and Pastry Institute, which he directed for nearly 20 years. Under his leadership, the program gained national and international recognition, shaped by his hybrid French–Central European curriculum vision. Renowned for his mastery in pastries, intricate centerpieces, pulled sugar, and especially flawless Danish pastries, Johansson also earned distinction as the first JWU chef selected for the United States Culinary Team, winning multiple medals at the Culinary Olympics in 1984 and 1988. A Certified Executive Pastry Chef, Certified Culinary Educator, and American Academy of Chefs inductee, he received the ACF Rhode Island Chapter’s Lifetime Achievement Award in 1996. Before retiring, he helped launch the nation’s first Bachelor of Science in Baking & Pastry Arts in 1997—a program that still thrives today. We honored Lars at this year’s event by featuring his beloved Sunshine Cake recipe as part of the dessert course—Red Wine Poached Pear, Lars’ Sunshine Cake (from 1984), Vanilla Ice Cream, and Candied Walnuts—beautifully curated by Chef Jamie Schick. Beyond his technical excellence, Lars was beloved for his warmth, humor, and deep love of people, traits that left a lasting legacy among students, colleagues, and the culinary community. His son Steve Johansson is seen above accepting his ceramic plaque in his honor.

RI Hospitality Launches Nation’s First THC-Infused Beverage Service Training for Hospitality Professionals

$45 online training equips servers, bartenders, and managers with safety, compliance, and responsible service practices

RI Hospitality THC-Infused Beverage Service Training

RI Hospitality is proud to announce the launch of a first-of-its-kind training program designed to help restaurants, bars, retailers, and hospitality workers safely serve THC-infused beverages.

The new Hemp THC-Infused Beverage Service Training is the result of a nine-month development effort in collaboration with industry partners and subject-matter experts. Rhode Island is now the first state hospitality association in the U.S. to offer a comprehensive certification program dedicated specifically to THC-infused beverage service.

Rhode Island allows licensed restaurants, bars, and retailers to sell and serve hemp-derived THC beverages that meet state limits for potency, labeling, and age verification. These products are regulated under the state’s hemp framework rather than the adult-use cannabis system, which permits on-premises service when businesses follow licensing and safety requirements. The training helps operators understand these rules and meet their responsibilities under Rhode Island law.

Recent regulatory changes, including the decision by the Cannabis Control Commission to pause the issuance of new THC beverage licenses for restaurants and bars, have intensified the need for standardized training. RI Hospitality continues to work closely with policymakers and has been asked to participate in the forthcoming state-led study related to THC beverage service and public safety.

“With THC beverages entering mainstream hospitality settings, operators need clear guidelines and practical training,” said Farouk Rajab, President & CEO of RI Hospitality. “This certification helps establishments protect their guests, support their staff, and stay compliant in a rapidly evolving regulatory environment.”

Offered for $45, Rhode Island hospitality businesses can take the course online via Train321.com. The program provides hospitality workers with a grounded understanding of safe service practices, including:

Legal age restrictions and verification requirements;
Appropriate serving sizes and basic dosing principles;
Differences between CBD and THC;
How the body metabolizes THC and typical onset times;
Identifying and responding to signs of overconsumption;
Compliance, liability, and responsible service protocols.

Participants who complete the course and pass the exam earn a three-year certification from RI Hospitality. The training mirrors the structure and accessibility of familiar programs like ServSafe® and is designed to be adaptable for other markets.

“Hospitality businesses want to do the right thing, and that begins with education,” said Rajab. “This program gives servers, bartenders, managers, and owners the tools they need to navigate this new category confidently and responsibly.”

“As Rhode Island’s leading distributor of low dose THC-infused beverages, Craft Collective Homegrown is committed to ensuring the safe and responsible service of our products in all retail outlets,” said Matt Przygoda, Adult Non-Alc Category Manager, Craft Collective Homegrown. “We applaud RI Hospitality for their pioneering work in developing this essential training initiative, which equips hospitality professionals with the knowledge and tools they need to responsibly serve hemp-derived beverages.”

For more information, contact RI Hospitality at 401-223-1120 or info@rihospitality.org.

January 16, 2026 0 comments

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News Bites: La Vecina Launches Sunday Brunch / RI DEM Announces Grant Funding for Local Food and Agriculture / 10 Prime Seafood Reunites Award-Winning Team

by David Dadekian October 24, 2025

written by David Dadekian

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

La Vecina Launches Sunday Brunch

Chef Mariana’s Authentic Mexican Fare Available with a Morning Twist

La Vecina's Tres Leches French Toast — La Vecina’s Tres Leches French Toast

La Vecina, located at 24 Washington Square in Newport, is pleased to announce its new brunch menu, available Sundays from 9:30 a.m. to 2:00 p.m. For more information or to place an order, please visit www.lavecinataqueria.com or call 401-324-5160.

Executive Chef Mariana Gonzalez-Trasvina has created a menu of authentic Mexican dishes, perfect for a Sunday morning, including Chilaquiles: tortilla chips, fried egg, salsa verde, crema, queso fresco, onions, and cilantro; a Breakfast Burrito with scrambled eggs, home fries, fundido, chipotle aioli, pinto beans, onions, and cilantro; the La Vecina Omelet with corn, spinach, tomatoes, salsa roja, crema, and queso fresco; Carnitas Hash with a fried egg, shredded potato, onions, cilantro, poblanos, habanero salsa, and cotija; Steak and Eggs: flank steak, house salsa, two sunny side up eggs and a choice of home fries or rice; Tres Leches French Toast: sliced brioche, whipped cream, berries, and dulce de leche; and Fried Chicken & Churros with chipotle maple and agave sea salt butter.

La Vecina’s brunch menu can be enjoyed with a selection of housemade cocktails and spirit-free beverages such as the Cadillac Margarita: San Matias grand anejo tequila, lime, agave, oj, and a Grand Marnier float; the Ginger Margarita with reposado tequila, ginger simple, lemon, and lime; the Mezcalita with mezcal, pineapple, mint, lime, elderflower, amarena cherry, and aquafaba; an Agua Fresca Verde (spirit free) with pineapple, basil, mint, cilantro, serrano, and agave; Agua Fresca Roja (spirit free) with watermelon and lime sugar; and Agua Fresca Blanca (spirit free) with horchata, rice, canela, coconut milk, sweetened milk, and vanilla.

Over $575K in Funding to Support Local Food and Agriculture Announced at RI Grown Week Kickoff

Today the Rhode Island Department of Environmental Management (DEM) announced over $575K in program funding to support local food and agriculture at Farm Fresh Rhode Island (FFRI) in Providence for the kickoff of the RI Grown Week celebration of local farms, food, and markets. State, legislative, food organization leaders, and local farmers and food producers gathered to highlight the importance of local agriculture and investing in the state’s food security. Rhode Island is home to a vibrant farming sector and a thriving food scene that’s a central part of our identity and makes our state an attractive place to live, visit and grow a family or business.

“Investing in local agriculture benefits all Rhode Islanders by supporting access to healthy food while strengthening our state’s food security and economy,” said Governor Dan McKee. “RI Grown Week celebrates our continued support for the local farmers, fishers, and producers who provide our state with RI Grown produce and products.”

DEM Chief of Agriculture Ken Ayars announced over $125,000 in Specialty Crop Block Grant Program (SCBGP) grant awards to help RI farmers expand market access for local fruits, vegetables, tree nuts, and nursery crops. 2025 SCBGP recipients include:

University of Rhode Island (URI), Kingston: $52,934 to host annual winter cut flower grower meetings and webinars in 2026 and 2027 that provide education and networking. URI will also launch a cut flower extension website with fact sheets and resources for growers statewide and regionally.

FFRI, Providence: $38,903 to expand food literacy in schools through hands-on education and taste tests of specialty crops. The project will connect students statewide to the RI Grown brand and build a replicable model for other schools.

Revive the Roots, Smithfield: $33,437 to expand specialty crop production by training growers in grafting, pest management, orchard care, and harvesting. And to conduct community engagement, including volunteer days, Rootstock Festival, and specialty crop tastings.

DEM also announced $450K in funding through the latest Local Agriculture and Seafood Act (LASA) grant round, prioritizing second-generation farmers and succession planning to support the future of RI agriculture and aquaculture. Applications are due on Dec. 5, 2025. A technical assistance webinar hosted by the Rhode Island Food Policy Council will be held on Monday, October 20th at 4 PM via Zoom. For help applying, fill out this form.

As part of the day’s events, local farmers and food producers connected with agricultural professionals, taking part in workshops about produce safety, land planning, grant applications, and marketing along with breakout sessions for the animal agriculture, produce, floriculture, fiber, and external food organization sectors.

10 Prime Seafood Reunites Award-Winning Team and Ushers in Next Generation of Elkhay Restaurateurs

New legacy restaurant brings full circle moment in John Elkhay’s Career

John Elkhay, Maestro, Chow Fun Food Group and Executive Chef Jules Ramos first began working together in 1987 at In Prov in downtown Providence. The two have reunited at 10 Prime Seafood opening this fall.

10 Prime Seafood, set to open this fall on the corner of Empire and Washington Streets in Providence, RI in the former Res space, is the newest restaurant from Chow Fun Food Group, an acclaimed, cutting-edge restaurant group with award-winning concepts throughout Rhode Island.

The first restaurant from Chow Fun in more than four years, 10 Prime Seafood reunites an award-winning team that includes Chow Fun Maestro John Elkhay, Executive Chef Jules Ramos (In Prov, Atomic Grill, XO Café), and interior designer Stephanie Skovron (10 Prime Steak & Sushi, Chinese Laundry, Harry’s Bar & Burger).

Elkhay first began working with Ramos in 1987 when he opened In Prov in downtown Providence, then again in 1994 at Atomic Grille, and finally in 1997 at Elkhay’s legendary XO Café. Designer Skovron was young and new to interior design in 2001 when Elkhay tapped her to design the bold, irreverent, and sexy interior of 10 Prime Steak & Sushi. Known for its risqué art, bold colors and cutting-edge culinary program, 10 remains one of the most awarded restaurants in Providence. Since then, the two have collaborated on Chow Fun restaurant Harry’s Bar & Burger.

The trio has reunited as Elkhay embarks on what he calls his legacy restaurant, 10 Prime Seafood, the sister restaurant to 10 Prime Steak & Sushi. Rounding out the team are Elkhay’s adult children, Harrison Elkhay, who serves as President of Chow Fun, and his sister Laura Elkhay, who recently returned to Chow Fun to help oversee restaurant operations.

“It’s a reunion, a true full-circle moment for me in my career,” said John Elkhay, Owner of Chow Fun Food Group. “This restaurant is a passion project for the entire team – I see it as my legacy, so every detail, every ingredient, every menu item, every spoon, fork, apron and glass matters. There is no aspect of 10 Prime Seafood that does not have my full attention and focus and I am proud to be creating this with Harrison, Laura, Jules and Stephanie.”

In addition to his culinary history with Elkhay, Chef Ramos has also helmed the kitchen at some of Rhode Island’s most beloved restaurants, including Mill’s Tavern, Mare Rooftop, and Café Nuovo, among others.

“As chef partner at Ten Prime Seafood, I look forward to showcasing decades of culinary experience with my love and passion for good food,” Ramos said. “Collaborating with John and Stephanie is not just taking a walk down memory lane, it’s taking the road less traveled to offer guests beautiful, authentic food prepared the way it should be, and in an elevated, showstopping environment.”

Revitalizing the two-story space at 123 Empire Street, across from Trinity Repertory, 10 Prime Seafood is scheduled to open in mid-October with a menu of fresh, local and classic selections with a whimsical twist. Guests of XO Café and other iconic Chow Fun restaurants over the years will enjoy a nod to some of the restaurants’ most popular and beloved dishes.

“The menu is inspired by simplicity with locally-sourced and organically-focused components, because what you eat matters. Where it is grown and raised matters. The oils we use matter. I’m not putting anything on this menu that I wouldn’t prepare and eat in my own kitchen,” said Elkhay.

The wine and cocktail menu offers guests a mix of specialty sips, including 10 Prime Seafood’s own vodka label from ISCO Spirits, made from organic corn, as well as iconic libations from XO Café, 10 Prime Steak & Sushi and Chinese Laundry, and a carefully-curated wine list. The design comes from Margherita Caspani and Marco Billotti, talented Italian artisans who Elkhay tracked down after seeing a beautiful menu they illustrated while dining at a restaurant in Milan. 10 Prime Seafood’s menu is whimsical and joyful, demonstrating la dolce vita – the sweet life.

10 Prime Seafood will arguably be the most elegant restaurant in the Chow Fun collection. “We are aiming for the space to be provocative and inspiring. Chef-owned restaurants celebrate the whole experience. Every detail is considered from the minute you sit down to the moment that you finish. The entire visit is expected to be meaningful,” said designer Stephanie Skrovon. “10 Prime Seafood will be very sophisticated and chic, edgy and fun – sexy like the original 10, but a bit more conservative. It’s incredibly exciting as a designer to be part of this project and work with John again.”

Guests will notice a ribbon of subtle and strong nautical elements winding throughout the two-story space, including specialty chandeliers that resemble a bloom of floating jellyfish, octopus tentacles beckoning guests up to the private second floor, a local artisan-made mermaid tail, and the playful colors of the ocean imbued in the tile, carpeting and server attire. 10 Prime Seafood is located at 123 Empire Street is scheduled to open its doors in mid-October and will serve dinner daily.

October 24, 2025 0 comments

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News Bites: Mill’s Tavern Wagyu Program / Farm Fresh RI Thanksgiving Box Donations / RI Hospitality Association and RI Hispanic Chamber of Commerce Partnership

by David Dadekian September 22, 2025

written by David Dadekian

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

Mill’s Tavern Showcases Australian and Japanese Wagyu in the most Distinctive Program in Providence

Guests can enjoy a variety of cuts or a flight of the luxurious beef for an experience not found anywhere else in New England

Mill's Tavern Wagyu Flight — Mill’s Tavern Wagyu Flight

Mill’s Tavern, located at 101 North Main Street in Providence, is proud to offer the most distinctive Wagyu program in Providence. From rare Japanese A5 to premium Australian Grade 6–7 Wagyu and prime grade steak, each cut comes from carefully selected vendors who share Mill’s passion for quality. For more information, visit www.millstavernrestaurant.com/wagyu/. To make a reservation, please call (401)-272-3331 or email info@millstavernrestaurant.com.

Wagyu is world renowned as the pinnacle of exceptional beef. Extensive marbling from fine intramuscular fat melts at a lower temperature than regular beef, resulting in melt-in-your-mouth tenderness and a buttery taste. Japanese Wagyu offers a sweeter, richer flavor profile, primarily due to higher marbling and a longer feeding period (600+ days) while Australian Wagyu features a robust, buttery taste, though typically less sweet and slightly firmer due to its shorter feeding time (350–450 days). Wagyu’s unique characteristics stem from specialized breeding, meticulous care of the cattle, and strict quality control measures, making it a highly sought-after delicacy.

Mill’s Wagyu menu includes a 5 oz. Imported Score 7 Australian Wagyu Manhattan Filet; an 8oz Imported Score 7 Australian Wagyu True Petite Strip; and a 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye, each served with Mills’ Steak Sauce and the option to add Roasted Bone Marrow, Wagyu Herb Butter, or Peppercorn au Poivre.

Guests looking to experience the full spectrum of Wagyu indulgence can enjoy the Wagyu Flight: Wagyu Tartare on roasted bone marrow, a 3 oz. Japanese score 5 Kobe, and a 5 oz. Australian score 7 Wagyu with chef’s accoutrements. This is an offering unique to Mills and not found anywhere else in New England.

“We are proud to offer this exciting Wagyu program to our guests, built on a commitment to education, transparency, and exceptional flavor,” said Lesley Hall, General Manager, Mill’s Tavern. “Just one bite of this luxurious beef cooked over our wood grill will provide an incredibly memorable dining experience.”

Mill's Tavern Wagyu Tartare on Roasted Bone Marrow — Mill’s Tavern Wagyu Tartare on Roasted Bone Marrow

A Holiday Meal, A Stronger Community: Farm Fresh RI Calls for Thanksgiving Box Donations Amid Rising Food Insecurity

Farm Fresh Rhode Island Thanksgiving Boxes

For many Rhode Islanders, a nourishing Thanksgiving dinner is not guaranteed this year. With federal cuts to SNAP benefits, rising food prices, and growing demand at local food pantries, thousands of families face the possibility of going without a holiday meal.

Farm Fresh Rhode Island is working to change that–one meal at a time. The nonprofit has launched its annual Thanksgiving Harvest Box sale, inviting the community not only to purchase boxes for their own celebrations, but also to donate boxes directly to local families in need.

Each Harvest Box is filled with locally grown vegetables, fresh herbs, and handcrafted seasonings from Rhode Island farmers and producers. Short of a turkey, the boxes include everything from Brussels sprouts and butternut squash to a jar of traditional cranberry sauce and a spice rub, as well as a recipe guide.

“This holiday season, families across Rhode Island will be forced to make hard choices: between groceries, rent, and heating bills,” said Kellie Beretta, Assistant Director of Development at Farm Fresh RI. “A donated Harvest Box doesn’t just put food on the table. It gives families the dignity of a joyful holiday meal with their loved ones, and the comfort of knowing that their community cares.”

The Thanksgiving Harvest Box program is unique in its dual impact: every box donated not only feeds a household in need, but also supports the local farms and food businesses whose products fill the boxes. “It’s neighbors helping neighbors,” Beretta added. “When you donate a box or purchase one for your own meal, you’re supporting our entire local food community.”

Farm Fresh RI has set a goal of donating 350 Harvest Boxes this year—feeding around 3,000 Rhode Islanders this Thanksgiving. All donated boxes will be distributed directly to food banks and hunger relief agencies in Rhode Island. The organization is also partnering with local businesses and community groups to sponsor bulk donations and help meet this year’s growing need.

This year’s Thanksgiving Harvest Boxes will include:

Brussels Sprouts (1 lb) from Ward’s Berry Farm
Butternut Squash (1) from Ferolbink Farms
Carrots (2lbs) from Four Town Farm
Cranberry Sauce (12 oz) from Harvest Kitchen
Delicata Squash (1) from Schartner Farms
Fresh Herbs (rosemary, sage, thyme, parsley) from Allen Farms Organic Farm
Garlic (2 bulbs) from a local farm
Leek (1) from Zephyr Farm
Parsnips (2 lbs) from Four Town Farm
Shallots (1/2 lb) from Zephyr Farm
Mushrooms (8 oz) from RI Mushroom Co.
Turkey Rub (0.4 oz pouch) from Sanctuary Herbs
White Potatoes (5 lbs) from Schartner Farms
Sweet Potatoes (5 lbs) from Schartner Farms
Onions (5 lbs) from Schartner Farms

Boxes are $75 each, for purchase or to donate, and the order form closes on Sunday, November 16th, 2025. To order a box or donate one to a family in need, visit www.farmfreshri.org/thanksgiving

Farm Fresh Rhode Island Thanksgiving Produce

RI Hospitality Association Launches “Juntos Prosperamos” Partnership with RI Hispanic Chamber of Commerce

New Initiative to Strengthen Latino Representation, Membership, and Advocacy in Rhode Island’s Hospitality Industry

Rhode Island Hispanic Chamber of Commerce President & CEO Oscar Mejias (left) and RI Hospitality Association President/CEO Farouk Rajab (right) shake hands after signing the “Juntos Prosperamos” partnership agreement.

The RI Hospitality Association (RIHA) is proud to announce a new partnership with the Rhode Island Hispanic Chamber of Commerce to launch the Chairman’s Initiative: Juntos Prosperamos (Together We Thrive), a collaborative effort designed to elevate Latino voices in the state’s restaurant, lodging, and tourism sectors.

The partnership was formalized during a signing event yesterday morning at the RI Hispanic Chamber’s headquarters in Providence, where RIHA President/CEO Farouk Rajab and Hispanic Chamber CEO Oscar Mejias signed the agreement. As part of the initiative, RIHA’s Chairman of the Board will sponsor complimentary RIHA memberships to qualifying Hispanic Chamber members working in hospitality through December 31, 2027.

“The RI Hospitality Association is proud to partner with the Rhode Island Hispanic Chamber of Commerce. The Latino community is an essential pillar of our industry—contributing talent, leadership, and entrepreneurial spirit that enriches hospitality across our state,” said Farouk Rajab, President/CEO, RI Hospitality Association. “We deeply value the Chamber’s commitment to advancing opportunity, representation, and success for Latino-owned businesses, and we believe that together, we can build a stronger, more inclusive hospitality industry that reflects and celebrates the diverse communities we serve.”

Beyond membership, the partnership will create new opportunities for engagement through bilingual food safety training, tailored workforce programs, and joint advocacy efforts designed to strengthen the voice of Latino restaurateurs and hospitality professionals statewide. By working side by side with the Hispanic Chamber, RIHA will expand its ability to deliver resources that support business growth while also cultivating the next generation of industry leaders.

“This partnership is about creating opportunity and strengthening representation,” said Oscar Mejias, President & CEO, Rhode Island Hispanic Chamber of Commerce. “The heart of RIHCC is to continuously work on making alliances that benefit the local Latino entrepreneurs and workers. We believe that working hand in hand with RIHA we can provide the community with the tools, training, and advocacy they need to succeed and make an even greater impact on Rhode Island’s hospitality industry.”

Maria Jacobo, RIHA’s Director of Latino Affairs & Insurance Services, noted the personal and professional importance of the partnership: “To work side by side with the Hispanic Chamber of Commerce is not just symbolic, it’s a meaningful step toward lasting collaboration. This is about more than an agreement on paper; it’s about empowering Latino leaders and creating a platform where their expertise, traditions, and contributions to hospitality are fully recognized.”With the launch of Juntos Prosperamos, RIHA underscores its role as the statewide voice of the hospitality industry and reaffirms its dedication to serving Rhode Island’s diverse and dynamic hospitality community.

September 22, 2025 0 comments

Goat Island Beverage Co. photos by David Dadekian

chefs & restaurants farms news wine & drinks

News Bites: Goat Island Beverage Co. Launches with Margarita / Mill’s Tavern & Red Stripe Wins Two Awards / Senator Reed Celebrates RI Farm Bureau and Talks EAT Local Foods Act

by David Dadekian August 13, 2024

written by David Dadekian

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

Goat Island Beverage Company Launches Ready-to-Drink Craft Cocktails with a Premium Margarita

Goat Island Beverage Company is excited to announce the launch of their first product, Agave Margarita, a premium canned cocktail that brings the handcrafted taste of a professionally made cocktail to wherever you enjoy a drink. Made with tequila, not a neutral spirit like so many ready-to-drink cocktails on the market, Goat Island’s Margarita features simple, natural ingredients: tequila, lime, agave syrup, orange cognac (triple sec), a hint of lemon and a pinch of salt. These ingredients ensure an authentic flavor without the harsh burn often found in other products.

Goat Island Beverage Co. is a Rhode Island-based, woman-owned business. Founded by Lindsay Sgambato, creating a beverage company is a new venture, but a familiar one for Lindsay, working alongside her husband John, owner of Yacht Club Soda, a 109-year-old soda and seltzer company based in North Providence, Rhode Island. For years John had beenmaking crowd-pleasing margaritas at cookouts and parties, and Lindsay often heard friends and family say, “You should bottle this!” With her great love for cocktails, Lindsay was encouraged by this feedback and with extensive bottling experience already in the family, saw the potential for a high-quality canned cocktail and pushed the idea forward.

As John’s partner, over the years Lindsay had become de facto chief taste taster for Yacht Club, guiding the flavor profile for some of Yacht Club’s recently released sodas. As many people can attest, spouses tell the unvarnished truth when trying things their partner creates and knows what she and the consumer are looking for in a tasty drink. Lindsay considers herself to have a consumer’s palate as opposed to John’s producer’s sense and that consumer’s palate played a crucial part in crafting the perfect flavor profile for Goat Island’s Margarita.

Lindsay aimed to create a margarita that is both enjoyable and accessible. “I wanted something fun and easy to bring to the beach, parties, or on a boat,” Lindsay says. “There are plenty of canned cocktails out there, but we wanted ours to stand out with a fresh, handcrafted taste that you can enjoy straight from the can or elevate with your own personal touch. Pour it into a rimmed glass over ice and experiment with different rim flavors like spicy with TAJIN® or sweet with sugar,” Lindsay explains. “Consumers can enjoy it however they like!”

The Sgambatos partnered with a canner specializing in creating shelf-stable cocktails, embarking on a new venture beyond their in-house production at Yacht Club Bottling Works. The name and logo for Goat Island Beverage Co. holds a special significance for Lindsay and John. John loves visiting Goat Island in Newport with its perfect view of the Newport Bridge and there have always been iconic Rhode Island landmarks featured on Yacht Club soda and seltzer labels, so Lindsay was looking for something different but related for Goat Island Beverage Co. All that led to the name of the company and along with it a logo embodying a strong, confident presence. “It’s an extension of Rhode Island, yet it stands on its own out there in the world,” Lindsay says. “We’re here with a well-developed beverage ready for you to enjoy!”

Goat Island Beverage Co. Agave Margarita is available in Rhode Island, distributed by McLaughlin & Moran, Inc. Distribution in Massachusetts and Connecticut is coming soon. Follow Goat Island Beverage Co. on Instagram @goatislandbeverage.

Goat Island Beverage Co. Agave Margarita tasting notes:

Directly from the can there’s a mild sweetness from the agave along with slightly sour notes from the lime and touch of lemon that gives a brisk tartness to each sip. These ingredients, balanced well with the blanco tequila, give no burn. Drinkers will get a hint of effervescence and light acidity making for a very drinkable cocktail.

Once poured into a salt-rimmed glass, first impressions bring the tropics to the senses with strong lime and floral notes. The salt rim brings out the citrus flavors and increases the sweetness while making a smoothly balanced cocktail to begin with, even smoother.

Mill’s Tavern Secures Eat Drink RI Award at Taste of RI / Red Stripe Wins People’s Choice Award in 11th Annual RI Food Fights’ “Big BURGER Blowout 2024”

Taste of RI's Eat Drink RI Award for Mill's Tavern — Taste of RI’s Eat Drink RI Award for Mill’s Tavern

Mill’s Tavern, an iconic restaurant located at 101 North Main Street in Providence, is thrilled to announce it was awarded the prestigious Eat Drink RI award at the recent Taste of RI in Warwick. Presented by David Dadekian, founder of Eat Drink RI and a well-known figure in Rhode Island’s culinary scene, this award highlights Mill’s Tavern’s exceptional contributions to the local hospitality industry.

The Taste of RI is a celebrated showcase of the state’s finest culinary talents, featuring over 40 vendors. Mill’s Tavern stood out for its innovative use of local and seasonal ingredients, masterfully crafted by Executive Chef Ed Bolus. This recognition from Eat Drink RI underscores the restaurant’s commitment to providing a remarkable dining experience.

“We are honored to receive the Eat Drink RI award at the Taste of RI,” said Executive Chef Ed Bolus, Mill’s Tavern. “This recognition is a testament to the hard work and dedication of our entire team. We strive to create dishes that not only highlight the incredible local ingredients available to us but also provide a memorable dining experience for our guests.”

Red Stripe, located at 465 Angell Street in Providence, is pleased to announce that it won the coveted People’s Choice Award in RI Food Fights’ “Big BURGER Blowout 2024”

The “Big BURGER Blowout” is a month-long celebration that features numerous restaurants across Rhode Island competing to create the best burger. This year saw a record number of participating restaurants and Food Fighters—enthusiasts who sample and vote on the offerings—making Red Stripe’s win particularly significant.

“We are incredibly honored to receive the People’s Choice Award,” said Joe Peticca, Sous Chef at Red Stripe. “Our team has dedicated themselves to crafting a burger that not only meets but exceeds our guests’ expectations. This award is a testament to their hard work and the support of our patrons.”

Established in 2005, Red Stripe has built a reputation as an ‘American brasserie’ known for serving creatively refined comfort food with an upscale French influence. This latest accolade underscores the restaurant’s dedication to delivering high-quality, memorable dining experiences.

For more information about Red Stripe, or to make a reservation, call 401-437-6950 or visit www.RedStripeRestaurants.com.

On RIFB Farm Scavenger Hunt, Reed Celebrates Local Farmers & Sows Seeds of Support for EAT Local Foods Act

As Congress considers the Farm Bill and debates issues to support farmers, bolster nutrition programs, strengthen the food supply chain, and lower grocery prices, U.S. Senator Jack Reed today toured local farms to speak directly with farmers, agriculture policy experts, and Rhode Island families.

Senator Reed also highlighted the Expanding Access To (EAT) Local Foods Act (S.3982) – which aims to promote economic opportunities for farmers, fishermen, and food producers, strengthen the nation’s food supply chain network, and increase access to locally-grown, nutritious food in underserved communities. Reed helped include a provision in a version of the Farm Bill making its way through the Senate Agriculture Committee that would provide $200 million over five years in mandatory funding for a program based on the EAT Local Foods Act.

“Rhode Islanders know – good food brings people together. It was great to visit two stops on the Rhode Island Farm Bureau’s 2024 Farm Scavenger Hunt: Wright’s Dairy Farm and Goodwin Brothers Farm. Today, we discussed local priorities for the Farm Bill, raised awareness about the critical work our farmers do to supply Rhode Islanders with healthy, fresh, nutritious food, and talked about how my EAT Local Foods Act would give a boost to family farms and the national food supply chain network while also providing fresh, nutritious food for Americans in need,” said Senator Reed.

Senator Reed partnered with Henry B. Wright III and Heidi Quinn of the Rhode Island Farm Bureau (RIFB) and officials from the Rhode Island Farm Service Agency (FSA) and the Rhode Island Department of Environmental Management (DEM) Division of Agriculture to tour Wright’s Dairy Farm & Bakery and Goodwin Brothers Farm in North Smithfield. Reed also teamed up with the Rhode Island Farm Bureau to highlight the 2024 Rhode Island Farm Scavenger Hunt and raise awareness about the positive impact that local farms and farmers have on the environment and public health of Rhode Island and the state’s economy.

“The RI Farm Scavenger Hunt is designed to create awareness of local food in Rhode Island, and the many opportunities offered by Rhode Island’s diversified agriculture. The Scavenger Hunt brings out people that don’t necessarily realize local food is produced closer than they think. It also allows producers the opportunity to interface with the culturally diverse consumers in our state, providing farms with the opportunity to trial new crops,” said RIFB President Henry B. Wright III.

Both family farm operations are among the thirty farms featured on this year’s RI Farm Scavenger Hunt. Visitors are invited to pick up a “game board” flier, available for free at all thirty participating Rhode Island farms and the RI Farm Bureau office, to match corresponding picture clues with each farm and collect stickers at each of the stops. The goal of RIFB’s Scavenger Hunt is to raise awareness of the impact of Rhode Island farmers and to engage friends and families in adventuring around dozens of local farms.

At Wright’s Dairy Farm & Bakery, the tour highlighted a newly renovated milk processing facility on the farm for Wright’s 115 Holstein cows. Senator Reed and Clayton Wright, Director of Farm Operations & Owner of Wright’s Dairy Farm, discussed the growth of the over 200-acre, fourth-generation family farm over the last 110 years.

After stopping at Wright’s, Senator Reed joined Robert and Joshua Goodwin at Goodwin Brothers Farm to tour their acclaimed farm stand and pick blueberries, which are just began ripening for the season. The multi-generational 80-acre farm features a 960 square-foot custom heavy timber barn that was built in 2000 and sells fresh produce and fruit grown at Goodwin Brothers and other local farms throughout Northern Rhode Island.

“Rhode Island’s farms are critical to the state’s health, prosperity, resilience, and way of life. As Congress considers the Farm Bill, I will do everything I can to ensure our family farmers, growers, and food producers have the tools they need to survive and thrive and that their businesses are productive and sustainable,” said Senator Reed.

Congress is supposed to pass a new Farm Bill every five years. The current Farm Bill is set to expire on September 30. A new five-year Farm Bill must be passed by both the House and the Senate before it can be signed into law.

August 13, 2024 0 comments

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