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News Bites: Sons of Liberty Spirits Co. / Billy’s Restaurant / RI Food Fights

by David Dadekian January 15, 2016
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 and J. Rieger & Co. Make Friendly NFL Whiskey Wager For Saturday’s AFC Divisional Playoff Matchup Between the New England Patriots and Kansas City Chiefs

Case of Whiskey, Hometown Pride & Bragging Rights are on the Line Leading up to Kick-off at Gillette Stadium on Saturday, January 16th 4:35pm

Sons of Liberty Spirits Co.Rhode Island’s Sons of Liberty Spirits and Kansas City’s J. Rieger & Co. are putting a case of their finest whiskey on the line for the AFC Divisional matchup between the New England Patriots and the Kansas City Chiefs this Saturday, January 16th at 4:35 p.m. If the Patriots win, J. Rieger & Co. must send a case of their finest whiskey to the Sons of Liberty Spirits distillery in South Kingstown, RI and the reverse if the Chiefs are victorious.

Friendly trash-talking will take place between the two distilleries over Twitter (@SOLspirits & @JRiegerCo), Facebook and Instagram using the hashtag #NFLWhiskeyWars. Social media followers of both brands are encouraged to weigh in as well. The losing team’s respective distillery will also have to take a photo with the opposing team’s jerseys next week while distilling their own whiskey.


Billy’s Restaurant Named in OpenTable’s Best Overall Restaurants in Boston/New England

Barrington-based restaurant is the only eatery named in Rhode Island

Billy’s, located at 286 Maple Avenue in Barrington, has been named in OpenTable’s Best Restaurants in Boston/New England diners’ choice list. The American bistro/tavern was designated a top-ten diners’ choice winner, and is the only eatery in Rhode Island to make the list.

Each month, OpenTable™ analyzes more than 400,000 new diner reviews and sorts results by category to help diners discover new favorites. Billy’s is currently rated a 4.7 out of five stars on the dining site with 100% of the diners who rated the restaurant recommending it to a friend.

“We are so honored that our diners took the time to give us such great reviews on OpenTable,” said Bill Dessel, Owner, Billy’s. “I’m very proud of the team at Billy’s who strive to provide our guests the highest-quality dining experience possible in a warm, inviting and unpretentious setting.”

Billy’s is also ‘loved for,’ the following categories on the site: Overall Restaurant Boston/New England; Neighborhood Gem, Boston/New England; Overall Restaurant Rhode Island; Service, Rhode Island; Neighborhood Gem, Rhode Island; Contemporary American, Rhode Island.


RI FOOD FIGHTS Celebrates Big Year for Local Food, Kicks Off Even Bigger 2016

New Year of food competitions already in full swing with third annual Lord of the Wings

RI FOOD FIGHTS2015 was the biggest year ever for RI FOOD FIGHTS and 2016 will be even bigger. The largest series of food competitions in Southern New England, RI FOOD FIGHTS showcased over 120 local restaurants and food vendors in its fifth year, attracting over 2,200 attendees to a series of three in-person events and selling over 4,900 passports for six virtual events.

The three in-person events – the Great CUPCAKE Championship, the Incredible ICE CREAM Throwdown, and the Spectacular COOKIE Smackdown – drew sold out crowds to Pawtucket’s Hope Artiste Village and Wayland Square on the East Side of Providence. Competitors offered their best treats, vying to be the overall winner as determined by a panel of industry experts and the People’s Choice, as voted by attendees.

The virtual events put the spotlight on some of Rhode Island’s favorite foods and drinks, including pizza, calamari, and iced coffee. These month-long competitions allow purchasers of coupon-based passports to sample the best from restaurants around the state, with the winner determined by online voting. The results have dramatically increased awareness and engagement with participating businesses. On average 250 visitors visit each restaurant during each event, approximately 70 percent of whom are first-time customers.

RI FOOD FIGHTS also helped the nonprofit community, staging a creative cake decorating competition as part of the Sojourner House’s annual Masquerade Ball fundraiser and donating a portion of the proceeds from the Taco MANIA virtual event to RI Latino Arts.

The schedule for 2016 is jam-packed, with the three in-person events returning in spring (cupcakes), summer (ice cream), and fall (cookies). The number of virtual events will increase to eight, showcasing everything from burgers to tacos to Italian grinders. RI FOOD FIGHTS will also team up with RI Latino Arts again for Taco MANIA in September and Sojourner House for another cake competition in November. A cross-promotion with Millennial Professional Group of RI will spotlight Millennial-owned restaurants in March.

The New Year is already in full swing with the 3rd Annual LORD of the WINGS, a virtual event running through January 31. Over 20 restaurants throughout Rhode Island are participating in the chicken wing competition.

The growth of RI FOOD FIGHTS has been significant over the past five years, and the positive response from local foodies and restaurants alike has been overwhelming. “It was a glorious event that I’ll never forget,” one fan of the Lord of the Pies virtual pizza competition posted on social media. “If you live in Rhode Island and don’t know about RI FOOD FIGHTS, you’re doing it wrong,” commented another. “When I first heard about RI FOOD FIGHTS I knew I had to be a part of it,” said restaurateur Joe Tomaselli of Tomaselli’s at Rosario. “I’ve participated in every event since last year’s Lord of the Wings, and the results speak for themselves: every event brings new customers into my restaurant, and a lot of them keep coming back.”

“There are so many great spots in Rhode Island to have an amazing meal. RI FOOD FIGHTS makes it easier for folks to try brand new places. We are constantly hearing from fans that have a brand new favorite place for pizza, burgers, calamari, or iced coffee!” said founder Jim Nellis. “Last year was huge, this year will be even bigger. We’re hungry for so much more in 2016.”

RI FOOD FIGHTS 2016 Schedule

In-person Events:
March 20*: 5th Annual Great CUPCAKE Championship

June 5*: 5th Annual Incredible ICE CREAM Throwdown

December 5*: 5th Annual Spectacular COOKIE Smackdown

Virtual Events:
Through January 31*: 3rd Annual Lord of the Wings (chicken wings)

February 1-29*: NEW – Italian GRINDER Throwdown

March1-31*: NEW – Millennial Madness w/ Millennial Professional Group of RI (Millennial-owned restaurants)

May 1-31*: 3rd Annual Big BURGER Blowout

July 1-31*: 3rd Annual Iced COFFEE Summer Celebration

August 1-September 30*: 2nd Annual CALAMARI Throwdown

September 15-October 15*: 2nd Annual Taco MANIA

October 1-31*: 3rd Annual Lord of the Pies (pizza)

November (exact date TBD): Creative Cake Competition at Sojourner House Masquerade Ball

*Exact dates subject to change; check rifoodfights.com for updated info

January 15, 2016 0 comment
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newswine & drinks

Sons of Liberty Spirits and Hotel Tango Distillery Make Friendly AFC Championship Bet For Sunday’s New England Patriots vs. Indianapolis Colts Matchup

by David Dadekian January 18, 2015
written by David Dadekian
Sons of Liberty Spirits (New England) challenges Hotel Tango Distillery (Indianapolis)

Sons of Liberty Spirits (New England) challenges Hotel Tango Distillery (Indianapolis)

Whiskey, Gin, Hometown Pride and Bragging Rights are on the Line during NFL’s American Football Conference Championship Game on Sunday, January 18, 2015

Rhode Island’s Sons of Liberty Spirits and Hotel Tango Distillery out of Indianapolis have so much confidence in their respective hometown NFL teams – the two decided to make a friendly wager on the outcome of the Patriots vs. Colts AFC Championship game this Sunday, January 18, 2015.

The losing team’s hometown distillery will have to send the winner a case of its finest booze. In Sons of Liberty’s case, it will be one of its award winning whiskies. Hotel Tango will deliver a case of its fan favorite Golf Gin if the Colts lose. Staff of the losing distillery will also have to wear the opponent’s jerseys on a day of operation close to Super Bowl XLIX, document it with photos and video, and share on its social media platforms. Sons of Liberty have already committed to wearing Colts jerseys during a distillery tour and tasting on Saturday, January 31st if the Patriots are defeated. Lastly, the losers will have to post photos of themselves enjoying the winning distillery’s hooch on Super Bowl Sunday.

The trash-talking between the two distilleries has already begun, and Sons of Liberty laid down the gauntlet with this video:

Both distilleries will also take to its Facebook and Twitter pages to keep the momentum going and lean on their loyal followings to participate in the smack talk of each other’s hometown NFL squad.

Sons of Liberty Spirits                Hotel Tango Distillery
1425 Kingstown Road                 702 Virginia Avenue
South Kingstown, RI 02879      Indianapolis, IN 46203

Sons of Liberty Facebook: https://www.facebook.com/solspirits
Sons of Liberty Twitter: https://twitter.com/solspirits
Hotel Tango Facebook: https://www.facebook.com/HotelTangoWhiskey
Hotel Tango Twitter: https://twitter.com/HotelTangoIndy

January 18, 2015 0 comment
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chefs & restaurantsnews

Coming Sunday, March 10, 2013: Chefs Collaborative Trash Fish Dinner – UPDATED

by David Dadekian February 12, 2013
written by David Dadekian

Chefs Collaborative Trash Fish Dinner, Sunday, March, 10, 2013The following is a media release from Chefs Collaborative regarding their upcoming Trash Fish Dinner. Two of the chefs from the Rhode Island network, Jake Rojas of Tallulah on Thames and Derek Wagner of Nick’s on Broadway, are participating, along with a group of some of New England’s best. Tickets are now available for this multi-course New England seafood dinner. Purchase them at www.chefscollaborative.org/events/trash-fish-dinner.

CONTACT:
Melissa Kogut, Executive Director | Chefs Collaborative
617-236-5286 | 617-970-5613 (cell) | melissa@chefscollaborative.org

Trash Fish Dinner
The Best New England Seafood You’ve Never Tried

Chefs Collaborative, a national chef network that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is hosting the first-ever Trash Fish Dinner at the Cambridge, MA restaurant Area Four on March 10, 2013.

The dinner was conceived of, and is being led by, by eight New England chefs from the Boston area, Rhode Island, and New Hampshire. The dinner will feature lesser-known Atlantic fish species, including species such as the sea robin, dogfish, and hake. These fish have traditionally been left off the menu by chefs, are often discarded by fishermen as bycatch, and are virtually unknown to the general public.

Included in the evening is also a special short talk about the future of sustainable seafood from Barton Seaver, Sustainability Fellow in Residence at the New England Aquarium and National Geographic Society Fellow.

With the recent news about the near collapse of New England groundfish fisheries, the Trash Fish Dinner is well timed. Chefs Collaborative Executive Director Melissa Kogut remarked that “the overfishing of popular species such as cod and other groundfish has reached a critical tipping point in New England. With Chefs Collaborative’s Trash Fish Dinner, we hope to open up a conversation about the need to develop new fishing methods and target new species.”

Event Details:

  • When: Sunday, March 10, 2013. 6:00 pm
  • Where: Area Four, 500 Technology Square. Cambridge, MA. 02139
  • Ticket Price: $125 (Wine and beer included)
  • Tickets and Information: www.chefscollaborative.org/events/trash-fish-dinner

Chefs Cooking:

  • Rich Garcia: Executive Chef, 606 Congress – Boston, MA
  • Drew Hedlund: Executive Chef, Fleet Landing Restaurant & Bar – Charleston, SC
  • Larry Leibowitz: Culinary Director for Guckenheimer
  • Michael Leviton: Chef/Owner, Lumiere – Newton, MA and Area Four – Cambridge, MA
  • Evan Mallett: Chef/Owner, Black Trumpet Bistro – Portsmouth, NH
  • Mary Reilly: Chef/Owner, Enzo Restaurant and Bar – Newburyport, MA
  • Jake Rojas: Chef/Owner, Tallulah on Thames – Newport, RI
  • Michael Scelfo: Executive Chef, Russell House Tavern – Cambridge, MA
  • Derek Wagner: Chef/Owner, Nick’s On Broadway – Providence, RI

The chefs involved with the Dinner are also on a mission to change public perception of these so-called “trash fish” – for the sake of the environment, fishermen, and continued innovation in this industry. 606 Congress Executive Chef Rich Garcia commented, “if one thing should be on the red list, the fishermen should be . . . we’ve just been so used to what’s always been sold, but we’ve got this abundance of fish with amazing textures and flavors.”

UPDATE: Chefs Collaborative Board Chair Chef Michael Leviton, host of the Trash Fish Dinner at his restaurant Area Four, has written an editorial piece “Are Trash Fish the Answer?” for The Huffington Post. Chef Rich Garcia of 606 Congress, also a Trash Fish Dinner participant wrote a post on his site, “Trash Fish to Cash Fish,” about his experience in Washington D.C. with the Massachusetts Congressional delegation during the Environmental Defense Fund National Outreach Day.

February 12, 2013 0 comment
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cookingnews

Rhode Island’s own Mary Jo Fletcher LaRocco Wins the 2012 Hood New England Dairy Cook-Off

by David Dadekian October 21, 2012
written by David Dadekian
Mary Jo Fletcher LaRocco with her $10,000 Grand Prize for winning the 2012 Hood New England Dairy Cook-Off. Photo courtesy of HP Hood

Mary Jo Fletcher LaRocco with her $10,000 Grand Prize for winning the 2012 Hood New England Dairy Cook-Off. Photo courtesy of HP Hood

Mary Jo Fletcher LaRocco of North Kingstown, R.I. was the grand prize winner at Sunday’s 4th Annual Hood New England Dairy Cook-Off which was held at the Rhode Island Convention Center in Providence. LaRocco won $10,000 for her Cranberry Limóncello Tarts in a Gingersnap Hazelnut Crust.

LaRocco lives with her husband and two children and has competed in all four years of the Hood New England Dairy Cook-Off. During her four years of entering the competition LaRocco also earned her Ph.D. in Education from a joint program with Rhode Island College and the University of Rhode Island.

As a judge for the event, Eat Drink RI’s David Dadekian recorded an interview with LaRocco.

Eat Drink RI: Where did you learn to cook and get your love of cooking?

Mary Jo Fletcher LaRocco: I moved to Sarajevo, Bosnia in 1996 and at that time if you wanted to eat something in Bosnia you had to go learn how to cook it. So I learned how to cook living over there where everything had to be done from scratch from seasonal ingredients. When I came back to the States that became my hobby.

EDRI: When did you move to Rhode Island?

MJFL: We’ve been in Rhode Island for ten years and fell in love with [Rhode Island]. We love the Ocean State. We feel like we’ve been her forever. It’s very special, especially tonight because I’ve been part of Hood [New England Dairy Cook-Off] for four years and it’s great to win in Rhode Island.

LaRocco's winning dish Cranberry Limoncello Tarts in a Gingersnap Hazelnut Crust

LaRocco’s winning dish Cranberry Limoncello Tarts in a Gingersnap Hazelnut Crust

EDRI: How did you do the first three years of the Cook-Off?

The first year [of the Hood New England Dairy Cook-Off] I cooked in the semi-final round, the second year I was a finalist that came in third place, last year I didn’t win my category and then this year we were able to take the whole thing.

EDRI: How did you come up with your winning dish?

MJFL: Honestly, it was a late night inspiration. The night before the Hood deadline, I was sitting down, dreaming up what am I going to come up with and I just created it. I love fall ingredients and I like to use local things: cranberries, maple syrup. I think lemons and cranberries complement each other and the ginger snaps is a nice touch for a holiday dish.

The following is the news release from HP Hood following the Sunday, October 21 Hood New England Dairy Cook-Off.

“As always, the Cook-Off was an exciting and fun event and we enjoyed meeting all of the semifinalists and their supporters. They put such passion into their recipes and it really showed,” said Lynne Bohan, Vice President of Public Relations, HP Hood. “The recipes gave our judges a challenge in selecting a winner but ultimately, Mary Jo Fletcher LaRocco recipe best met all of the judging criteria. The Cranberry Limoncello Tarts were a great combination of creativity and amazing presentation.”

The competition began at 7:30 a.m. when 30 semifinalists competed in their individual categories. The five categories were: breakfast/brunch, soups/chowders, appetizers/side dishes, lunch/dinner (entrée) and dessert. One amateur chef from each New England state competed in each category. Competitors had 60 minutes to prepare and plate their dishes. All recipes were original and included at least one Hood dairy product and were judged based on taste appeal, presentation/appearance, and creativity/originality.

By 6:30 p.m., a panel of judges helped narrow the field from 30 semifinalists to five finalists. They were:

  • Breakfast/Brunch: Jean Dziedzinski of Chelmsford, MA – Late Summer Layered Crustless Quiche
  • Soups/Chowders: Kevin Towle of Gonic, NH – Heaven & Hell Chowder
  • Appetizers/Side Dishes: Forrest White of Williston, VT – Acorn Squash’n’Blossom Fritter with Vichyssoise Shooter
  • Lunch/Dinner (Entrée): William Gillard of Damariscotta, ME – Ocean Bounty Creamery
  • Dessert: Mary Jo Fletcher LaRocco of North Kingston, RI – Cranberry Limóncello Tarts in a Gingersnap Hazelnut Crust

Billy Costa from the New England Cable News show ” TV Diner” hosted the event as the finalists went head-to-head in front of a live audience for the $10,000 grand prize. Shaw’s Supermarket was once again the Official Supermarket of the event.

The final round judges included Celebrity Chef Michele Ragussis; Chef Branden J. Lewis, Instructor, Johnson & Wales University College of Culinary Arts; Peggy Poole, Vice President of Quality Systems and Regulatory Affairs, HP Hood; Cindy Salvato, Chef and founder of Savoring Rhode Island culinary walking tours; and David Dadekian, Eat Drink RI.

Each of the semi-finalists received a prize of $100; each of the finalists, except for the winner, received $500.

from left to right: host Billy Costa, judge David Dadekian, judge Michele Ragussis; winner Mary Jo Fletcher LaRocco, judge Peggy Poole, HP Hood Brand Manager Patrick Maguire, host Rick Tarantino and judge Cindy Salvato. Not pictured, judge Branden Lewis. Photo courtesy of Rob LaRocco

from left to right: host Billy Costa, judge David Dadekian, judge Michele Ragussis; winner Mary Jo Fletcher LaRocco, judge Peggy Poole, HP Hood Brand Manager Patrick Maguire, host Rick Tarantino and judge Cindy Salvato. Not pictured, judge Branden Lewis. Photo courtesy of Rob LaRocco

Prior to being named a judge, Dadekian worked with and received compensation from HP Hood to promote the New England Dairy Cook-Off.

October 21, 2012 0 comment
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