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Moscow Mule

Sons of Liberty Cocktail, photo by Jacquelina Paiva

chefs & restaurants news wine & drinks

News Bites: Sons of Liberty Dry January / Providence G Feel Good January / RI VegFest Returns / Newport Restaurant Group to Open Celeste

by David Dadekian June 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.

Sons of Liberty Spirits Co. Kicks Off Dry January with Signature Mocktails

The South County tasting room offers a variety of non-alcoholic drinks in support of growing trend in sober curiosity

Rhode Island’s Sons of Liberty Spirits Co. has released a signature mocktail menu in their South Kingstown tasting room as sober curiosity continues to grow. The menu features six non-alcoholic options for guests, two of which are alternatives to popular cocktails – a Gin & Tonic and a Moscow Mule.

Participation in Dry January, a New Year’s resolution to be more mindful of alcohol consumption or any of a number of valid reasons can lead one to seek out non-alcoholic beverage options. “I’m participating in Dry January myself,” said Bryan Ricard, Sons of Liberty’s Marketing Director. “But that doesn’t mean I want to stay at home and drink water. I’m still going to go out to have fun.” Mocktails have seen increased menu placement at local bars and restaurants as the desire for such options has grown.

The six mocktails available in Sons of Liberty’s tasting room:

B&W Cookie Coffee – egg nog, cold brew, black forest syrup, vanilla and chocolate bitters
Gimposter & Tonic – carefully blended tinctures and extracts
No Mules in Moscow – carefully blended tinctures and extracts
Tame Hunt – pomegranate juice, orange juice, cinnamon brown sugar syrup, ginger beer syrup
Sazerac Swizzle – pineapple, orange, lemon, star anise and Sazerac bitters
Lemon Pepper Refresher – N/A gin, lemon effervescent crystals, lime, black pepper, lavender lemon bitters with a pink pepper sugar rim

“We want to offer a lot more than just a flavored soda water,” explained SOL’s Social Media Manager Alicia Ricard. “Taking a break from alcohol doesn’t mean you need to take a break from flavor.” Sons of Liberty currently crafts all of their bitters, syrups, cordials and liqueurs in-house for their regular cocktail menu. The same team used that experience and knowledge to create their non-alcoholic drinks and plan to continue to do so well past January.

Sons of Liberty’s tasting room is located at 1425 Kingstown Road, South Kingstown RI 02879 with open hours of Thursday 5-9pm, Friday 5-10pm, Saturday 1-10pm, Sunday 11am-5pm.

Craft Mocktails, Feel Good Food Specials, Unique Pairings and discounts for taking steps in a healthy direction will be in abundance during Guilt Free at The Providence G throughout January 2024

The Cocktail Teams at GHospitality have joined together in creating some truly unique “Designated Dryver” mocktail creations available throughout the Providence G this January. While the Rooftop at the G, Providence GPub and Sarto regularly carry non-alcoholic cocktails, these mocktail specials will be exclusively available during January, and paired with healthy-eating food specials during Providence Restaurant Weeks.

Plus, there’s more to the name “Designated Dryvers” than the creations themselves. Each party’s designated driver in your group will receive one complimentary mocktail during their visit to our restaurants.

During Providence Winter Restaurant Weeks (January 7-20), the Culinary Team at GHospitality has created healthy-eating specials to enjoy at each of the Providence G’s dining locations. At Providence GPub and Sarto enjoy food and drink specials. On the Rooftop at the G, a three-course prix-free menu will be offered. In addition to the Providence Winter Restaurant Week food specials, unique non-alcoholic “Designated Dryvers” and low-alcohol cocktail pairings will be available with your meal.

Have you been working hard at the gym on your new year’s resolutions? We’re proud of you! Stop by any of the Providence G’s dining and entertainment establishments throughout January for 15% off all food when you show your gym membership card/ID. Plus, we’re always thankful of our local health professionals, and will be offering all healthcare professionals a 15% discount on food throughout January. We hope you’ll join the Providence G this January for Guilt-Free, Delicious & Nutritious craft mocktails, healthy-eating food specials and discounts for taking healthy steps throughout the month!

RI Vegfest Returns to WaterFire Arts Center

RI VegFest, the Ocean State’s only fully vegan festival, will host their annual event showcasing plant-based foods, beverages, artists, makers, and businesses at WaterFire Arts Center (475 Valley Street, Providence, RI) on Saturday, February 3rd and Sunday, February 4^th, 2023.

The 2024 vendor and exhibitor line-up features over 85 local and national vegan/vegan-friendly brands from Rhode Island and ten other states. Attendees will be able to shop vegan products, eat, drink, and learn more about the benefits of a plant-based lifestyle and compassionate living from regional and national non-profit organizations. This year’s vendors include Plant City (RI), PiANTA Vegan Restaurant (RI), JA Patty (RI), Basil & Bunny (RI), SoCo Vedge (RI), Celebrated (RI), Little Loaf Bakeshop (NY), Nourish Vegan Artisan Cheese (VT), Lion’s Den Vegetarian Restaurant (CT), Loving Hut (MA) and dozens more. The full line-up can be found on the RI VegFest website (rivegfest.com). Vendors are being announced weekly on RI VegFest’s Instagram (@rivegfest) leading up to the event, along with some fun giveaways.

“As a vegan of over 25 years, I am excited to see vegan options become more widely available in Rhode Island and around the country,” says RI VegFest’s founder, Robin Dionne. “We are looking forward to our fourth annual RI VegFest, where food lovers of all backgrounds can eat, shop, and learn from local favorites and some exciting new businesses. Rhode Island’s favorite vegan and vegan friendly businesses will be popping up for the weekend, along with tons of new vendors, and businesses from as far away as Los Angeles!”

RI VegFest has partnered with local compost processor, Bootstrap Compost, to help ensure that as much waste as possible will be diverted from the landfill and transformed into usable soil. The event will use as many fully compostable products as possible.

“Events of this size can generate a surprising amount of waste, and we’re focused on making our events as sustainable as possible,” adds Dionne. “At our previous events, Bootstrap Compost has helped us reduce our landfill waste by an incredible 95%. We know that this partnership will help us do the same in February.”

For event info and ticket availability, visit www.rivegfest.com. Tickets are on sale now but are likely to sell out and may not be available at the door.

This two-day celebration of compassionate plant-based eating and living is proudly sponsored by Providence Tourism Council, Topo Chico, Cedar’s Hummus, Vegan Power Co, Sam’s Soulutions, Spirit of Change magazine, Narragansett Beer, and more.

RI VegFest
February 3 & 4, 2024
Noon to 6pm | VIP Early Entry at 11am
Waterfire Arts Center
475 Valley St.
Providence, RI 02908
More info and tickets: rivegfest.com

Newport Restaurant Group to Open Celeste, a Coastal European Restaurant, in Early 2024 in Narragansett

New concept to replace TRIO Kitchen + Bar location; TRIO to remain open until the end of January

Newport Restaurant Group (NRG), a collection of unique culinary concepts throughout Rhode Island and Massachusetts, is pleased to announce the arrival of a new concept in early 2024: Celeste. Celeste will replace the current TRIO Kitchen + Bar space at 15 Kingstown Road in Narragansett.

Inspired by coastal European cuisine, Celeste’s menu will feature raw bar offerings highlighted by a selection of crudo, an expanded pizza menu, shareable small plates, and entrees steeped in the flavors of coastal Italy, France, and Spain.

“We are proud of the loyal following that TRIO has achieved within the Narragansett community over the years,” said Jeff Tenner, Director of Concept Development, Newport Restaurant Group. “After 15 years, it’s time for a change and we’re ready to bring something unique to the pier once again with Celeste, an experience that we’re excited to introduce to local residents and visitors alike. Until then, TRIO’s doors are open and we hope the community will join us for their holiday celebrations, enjoy lunch or dinner with us, or just grab a seat at the bar.”

While the restaurant undergoes cosmetic renovations, TRIO will continue serving dinner Mondays through Fridays from 4:00 p.m. to 9:00 p.m. and lunch and dinner on Saturdays and Sundays from noon to 9:00 p.m. through Sunday, January 28, 2024.

TRIO’s seasonal specialties, to be featured until its closing in January, include a Brussels Sprouts appetizer with pancetta, granny smith apple, cider reduction, garlic aioli, and Grana Padano; Kale + Quinoa Salad with sweet potato and squash, baby kale, red onion, goat cheese, candied pepitas, craisins, and cider vinaigrette; Karen Elizabeth Scallops with roasted sweet potato and squash hash, sautéed kale, pancetta, brown butter parsnip puree, and toasted almonds; Roasted Cod with braised cannellini beans, sweet Italian sausage, caramelized fennel + onion, baby kale, and lemon + herb crumb; Grilled Salmon with roasted baby beets, Brussels sprout leaves, crispy baby potatoes, buttered leeks, and whole grain mustard cream; and Steak Frites: a 12 oz sirloin with chimichurri, parmesan-herbed shoestring fries, and truffle aioli.

The Pier Menu, available Sundays through Thursdays, features a choice of an appetizer, entree, and a soft drink, draft beer, or wine by the glass for $35.95. Current appetizer offerings include New England Clam Chowder with native clams, bacon, and potato; Butternut Squash Arancini with fontina, Grana Padano, and maple-sage aioli; a Chopped Salad of romaine, tomato, garbanzo beans, avocado, bacon, shaved red onion, sunflower seeds, crumbled blue cheese, and a grain sherry vinaigrette; and a Caesar Salad with romaine, garlic-parmesan crisp, and TRIO Caesar dressing.Entree choices include Chicken Piccata with green beans, whipped potatoes, capers, and a white wine-lemon butter sauce; Braised Beef Pappardelle with cognac-cream, peas, caramelized onions, Grana Padano, and lemon-herb crumb; a bone-in Pork Chop: brown sugar orange brine, pancetta, sweet potato + squash hash, baby kale, brown butter parsnip, cider gastrique, and almond; Pork Milanese Sandwich with arugula, salsa verde, pickled red onions, roasted garlic aioli and French fries; and Fish + Chips: Narragansett beer battered haddock, cole slaw, lemon caper tartar, French fries.

June 13, 2024 2 comments

chefs & restaurants news wine & drinks

News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

by David Dadekian July 26, 2023

written by David Dadekian

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

Sons of Liberty Spirits Co. Founder Introduces Bar on Board Cocktails and Lani Sangria

Rhode Island’s Mike Reppucci Introduces Two New Ready-to-Drink Brands

Mike Reppucci, founder and president of Rhode Island’s Sons of Liberty Spirits Co., has introduced two new ready-to-drink (RTD) adult beverage brands: Bar on Board Cocktails (B.o.B), an 80’s retro-themed vodka cocktail line, and Lani Sangria, a local alternative to standard bottled sangrias.

Bar on Board Cocktails (B.o.B), pronounced like the name Bob, are vodka-based cocktails crafted to be light, full-flavored versions of common cocktails. The four initial flavors are Ginger BOB (Moscow Mule), Basic BOB (Cosmopolitan), BOB A-Rita (Vodka Margarita) and BOB on the Beach (Sex on the Beach). “It’s not another seltzer,” said owner Mike Reppucci. “These are lower alcohol versions of popular cocktails, with a surprising amount of flavor.” All four flavors are canned at 4.5% alcohol by volume (abv), which is on par with seltzers in the RTD space, but lower compared to over-the-bar cocktails.

“A Moscow Mule at a bar is going to be somewhere around eleven percent alcohol,” Reppucci explained. “These BOBs provide all the flavor of a great drink, with less alcohol and less calories. You get to enjoy a full-flavored cocktail, but at the abv of your standard seltzer.” The entire Bar on Board cocktail line is vodka-based, gluten-free and made without artificial flavors.

Lani Sangrias are made with premium vodka, wine and real fruit. Both the Red and White offerings are canned at 9% alcohol by volume, gluten-free, and made with no artificial sweeteners. “We felt that options for convenient sangrias were lacking,” Reppucci said. “Real fruit, not overly sweet, in a can. That’s it.” Sold in 4-packs, both the Red and White Sangrias incorporate a variety of fruit that are listed on the labels. The Red Sangria leans heavily into the use of grapes and showcases a fine balance of wine tannins and fruit juiciness. The White Sangria is highlighted by lighter, brighter fruits such as peach and orange.

Both product lines are available in liquors stores across Rhode Island, select stores in Massachusetts and soon to be available in Connecticut. Customers can find 4-packs near them by using the product locators https://www.drinkwithbob.com/wheres-bob and https://www.drinklani.com/find-lani.

Wright’s Farm Restaurant Awards 8^th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors

$10,000 in total scholarship funding presented in former school principal’s honor

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, Rhode Island, is pleased to announce the two winners of its 8^th annual George P. Ducharme Scholarship Program. Tyler Franklin and Julia Tripodi, graduating seniors of Burrillville High School (BHS), each received a $5,000 scholarship to help with college-related expenses. The two students were surprised with the scholarship during BHS’ annual Senior Night on June 7^th.

This fall, Franklin will enter Bentley University to study finance and entrepreneurship in hopes of becoming a corporate finance manager, while Tripodi will enter the University of Vermont to study biology and psychology with the goal of working in neurological medicine/science or as a family physician.

A host of students from Burrillville High School applied for the scholarship this year, which is named after the late George P. Ducharme, a 1948 graduate of Burrillville High School and awarded athlete who went on to become the high school’s vice principal and principal from 1966-1985. As recently as 2019, Ducharme was still substituting as principal when duty called within the Burrillville Town School District. He was a military veteran, a mentor, and a valued member of the community for more than 70 years.

“Carrying on the legacy of Mr. Ducharme is an honor and a privilege,” said Frank Galleshaw III, owner of Wright’s Farm Restaurant. “Mr. Ducharme was my teacher, coach, and principal when I was in school, and the lessons he taught me in the classroom and on the field helped to shape me into the person that I am today. We’re thrilled to have the opportunity to help these two passionate students pursue their educational goals for the future in his honor.”

The George P. Ducharme Scholarship is open to students attending a U.S.-based four-year college or university. To be eligible to apply, students must be Burrillville town residents, members of the Burrillville High School graduating class that year and have received official acceptance to a matriculating accredited four-year college or university. The selection criteria are based on demonstrated achievement and need; academic and personal recommendations; academic and personal achievements; school and community involvement; and additional factors as determined by the George P. Ducharme Scholarship Committee. Entries are available by visiting the website at: http://www.wrightsfarm.com/about/scholarship/.

Entries for the 2024 scholarship will begin in February.

2. Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme. — Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme. — Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Mother Pizzeria

A new neighborhood restaurant from the team behind the award-winning Giusto

Mother Pizzeria, a neighborhood restaurant by the team behind Giusto, debuts in downtown Newport at the Shops at Long Wharf.

Mother Pizzeria, which gets its name from the starter or “Mother” used in sourdough baking, marks Chef Kevin O’Donnell’s second restaurant in Newport. His first project, Giusto, opened in 2020 to great acclaim including being named Rhode Island Monthly’s Best New Italian Restaurant. O’Donnell partnered with two Giusto alums for the new restaurant, Chef Kyle Stamps (Executive Chef) and Lauren Schaefer (General Manager).

The Food

Mother Pizzeria offers two different culinary experiences: a quick counter-style to-go reminiscent of a Roman cafe and a dining room and bar with the same quality, service and hospitality for which Giusto is known.

In the dining room, guests may begin their meal with a selection of Snacks & Salads, prepared to be shared but certainly not required. Dish examples include Garlic Knots Cacio E Pepe, Chop Chop Salad with salame, pecorino fresco, pickled vegetables and creamy Italian dressing; and Octopus Salad with gochujanbbig, fermented fennel, cucumber and fingerling potatoes.

The menu also includes a Cured & Aged section which offers a selection of rotating cured meats, local cheeses and domestic and preserved fish where guests can order a la carte or let the team at Mother select. The focus of the seafood is to be as local and sustainable as possible. Fish are preserved in-house through different techniques such as brining, pickling, smoking and confit and then presented to guests as a composed dish. For instance, RI mussels are poached and marinated in a green curry sauce with cilantro while local tuna belly is cooked confit in olive oil and served with an eggplant caponata seasoned with calamansi vinegar and Sicilian sun dried tomato paste. To complement the fish, meat and cheese, there are a variety of sides to choose from such as apricot mostarda, local honey, marinated olives, and pickled guindilla peppers as well as homemade sourdough.

The anchor of the menu is, of course, the pizza. Made with naturally fermented dough and local stone ground flour, the 12-inch pies come with a variety of toppings with something for everyone. Signature pizzas include the classic Margherita with mozzarella, Bianco di Napoli tomatoes, and basil; The Notorious F.I.G. with black mission fig, ricotta, prosciutto, arugula, aged balsamic; The Super Tuscan with soppressata, mozzarella, tomato, broccoli rabe; The Nightshade with heirloom cherry tomato, pesto trapanese, smoked mozzarella; Calabrian Luau with n’duja, pineapple, red onion, roasted pepper, caciocavallo; and, sure to be a favorite, the RI Party Pie with tomato, estratto di pomodoro, Sicilian oregano, and chili flakes.

Saving room for dessert is key as Mother will have a selection of housemade gelatos available by the scoop with an array of toppings including gianduja-hazelnut crunch, fennel-citrus honey drizzle, amaretti cookies, chocolate magic shell and more.

For those looking to take-away, coming soon there will be a counter-style, to-go area with a rotating selection of Roman-style slices and gelato.

The Beverage

The bar program at Mother features low-intervention wines, craft beers, and Italian-centric cocktails. Sourcing both locally and small production whenever possible, the aim of the program is to offer familiarity with a bit of adventure. On the wine list, Pinot Grigio can be found in the form of a frizzante skin-contact wine and on the cocktail list, a spritz replaces Aperol with a red bitter made infused with pineapple and rosemary. While the wines lean mostly Italian, the selection features producers from around the world, all by the glass, carafe and bottle. The beer list is seasonal and includes both local and imported styles in bottles, cans and draught.

The Design

Designed by Rode Architects, the focal point of Mother Pizzeria is the Marra Forni Neapolitan-style pizza oven surrounded by an Italian marble bar located in the semi-open kitchen allowing guests to see the chefs at work. A textured tin ceiling, black and white tiles and floor-to-ceiling windows are found throughout space providing many of the guests with a waterfront view. Dark green velvet banquettes with custom wood tabletops fill the 65-seat dining room and a metal partition adorned with antique mirrors separates the space from the 12-seat marble bar. An ocean-facing patio is available for those seeking an al fresco experience. In the to-go area of the restaurant, high top tables and window counter seating provide the perfect spot for a quick cocktail or slice.

Mother Pizzeria is located at 49 Long Wharf Mall and open nightly for dinner from 4pm-10pm with the bar closing at 11pm. Lunch service to come in the near future. For more information, please visit www.motherpizzeria.com. Reservations available via Resy.

July 26, 2023 0 comments