Eat Drink RI
The best local food and beverage information in Rhode Island
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
    • News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars /…

      September 7, 2023

      News Bites: RI Vegtoberfest Returns to Trinity Beer Garden / Fogo De Chão…

      August 28, 2023

      News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s…

      July 26, 2023

      News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody…

      July 25, 2023

      News Bites: Can New England Feed Itself? / Backing Historic Small Restaurants…

      June 12, 2023

  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact
Tag:

Newport Burger Bender

loading...

Newport Vineyards Executive Chef Andy Teixeira
chefs & restaurantsnews

News Bites: Local Hero Award at Newport Vineyards / Boat House Names New Executive Chef and GM / Newport Burger Bender 2020 Winners

by David Dadekian March 9, 2020
written by David Dadekian

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


A Hero Among Us

Executive Chef Andy Teixeira named Edible Rhody Local Hero

Newport Vineyards Executive Chef Andy Teixeira
Newport Vineyards Executive Chef Andy Teixeira

Newport Vineyards is pleased to announce that Executive Chef Andy Teixeira has been honored with Edible Rhody’s 2020 Local Hero Award. Each autumn since 2007, readers of award-winning Edible Rhody magazine have been invited to vote for their Local Heroes, as a way to honor the people who bring us our local food and drink. Readers vote for the chefs who feed us; the food artisans who create delicious local food products; the beverage artisans who craft unique beers, wines and spirits, the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. Chef Andy won in their Chef/Restaurant category. 

“Local is who we are, it’s just what we do here at Newport Vineyards,” says Executive Chef Andy Teixeria. “The relationship with my farmers and all the work they put into the food is where it starts for us. We are constantly texting updates of produce, products, or just making each other smile; it’s a friendship really.”

“Operating three kitchens with a fully farm to table scratch culinary program, with such positivity and creativity is no small feat. Chef Andy is a hero amongst the Newport Vineyards family and we are thrilled that Edible Rhody readers have recognized that very deserving title as well,” John Nunes, Newport Vineyards Owner.


The Boat House Names Marissa Lo as Executive Chef and Louis Capodilupo as General Manager 

Boat House Executive Chef Marisa Lo
Boat House Executive Chef Marisa Lo

The Boat House, located at 227 Schooner Drive in North Tiverton, RI, is pleased to name Marissa Lo as executive chef. Chef Lo, a graduate of Johnson & Wales University and a Cranston resident, brings more than a decade of expertise working with local seafood to the restaurant.  

Chef Lo will lead the culinary direction of the seaside restaurant working alongside Director of Restaurants, Karsten Hart, to create inspired menus featuring coastal New England’s natural abundance of fresh seafood and local meats and produce. Prior to joining Boat House, Chef Lo spent the last nine years honing her skills as a chef and culinary leader at Legal Seafoods in Boston and at Legal C Bar in Dedham.

“We are so pleased to add Chef Lo to Newport Restaurant Group’s outstanding team of talented chefs,” said Karsten Hart, Director of Restaurants. “Since joining the Boat House team in November, she has made a noticeable impact on our kitchen culture and quality of our cuisine. I look forward to working with her to further elevate our guest experience.”

Boat House General Manager Lou Capodilupo
Boat House General Manager Lou Capodilupo

The Boat House, located at 227 Schooner Drive in North Tiverton, RI, is pleased to name Louis Capodilupo as general manager. Capodilupo, a graduate of Johnson & Wales University and a Rumford resident, brings more than 12 years of restaurant management to his new position.

“We are so pleased to promote Lou to general manager at the Boat House,” said Casey Riley, Chief Operating Officer, Newport Restaurant Group. “Since joining our team in 2018, he has proven to be a leader at one of our busiest restaurants in Newport and has risen to the challenge of elevating our guest experience in Tiverton.”

Capodilupo joined Newport Restaurant Group in 2018 as assistant general manager at The Mooring in Newport where he proved his leadership skills and deep commitment to hospitality at the busy waterfront restaurant. Prior to joining the company, Lou held management positions in many regional restaurants including Not Your Average Joe’s in Watertown, Norwell and Needham, MA; Bertucci in Wellesley, MA; and at Tavern in The Square in Burlington, MA.


Drumroll Please: Announcing the Winners of Newport Burger Bender 2020

A “traditional” burger and vegan burger take top honors while regional media pick their favorites and other top vote-getters earn savory superlatives.

Newport Burger Bender 2020
Newport Burger Bender 2020

The competition in this year’s Newport Burger Bender was stiff with a record-breaking 40 burgers representing 29 restaurants. But alas, the 10 days of tantalizing temptations have come to an end.

The Grill at Forty 1° North walks away with the award for the most votes in this year’s newly introduced non-beef burger category. “The Grill Vegan Burger” was comprised of a house-made chickpea, quinoa and roasted vegetable patty topped with marinated grilled red onion and vegan aioli, all served on a sea salt-dusted caraway roll.

Defending champion LaForge Casino Restaurant reigns supreme once again in the beef burger category for “The Wilbur,” an homage to Zuckerman’s famous pig from the children’s novel, “Charlotte’s Web.” The ½ Ib. special brisket-chuck-short rib blend burger was topped with Applewood smoked thick-cut bacon, Crown Royal Bourbon maple-braised pork belly, spicy Louisiana BBQ, apple cider-dijon spread, baby arugula, smoked gouda, aged white cheddar cheese, tomatoes and house made spicy pickles all served on a brioche roll.

Ten more burgers captured both hearts and palates alike. Local/regional media set out on a quest for the best while other top vote-getters have been recognized for their outstanding performance. 

Editor’s Picks:

Jamie Coelho, associate editor at Rhode Island Monthly and author of The Dish: “I loved all of the burgers I tried, from the buffalo chicken mac-and-cheese-croquette-topped burger at Newport Marriott’s Skiff Bar to Stoneacre’s simple burger that is a prime example of what a burger should be, but my very favorite burger of all was from Mission. I like that Mission put a twist on the traditional burger by adding some heat from jalapenos and pepper jack cheese, smokiness from roasted poblano peppers and bacon, and sweetness from dill pickles. Every bite was a combo of spicy, smoky, and sweet flavors with a mouthful of perfectly cooked, medium-rare, responsibly sourced beef patty. The sourdough bread, sliced in half, also held the whole thing together well so it didn’t become a goopy mess in my lap.”

Rachael Thatcher, food writer and digital producer at The Newport Daily News: “I have to go with the Homer Burger from Brix. While it was over the top and outrageous, that’s exactly what won me over. Every ingredient was well thought out and made in house, and the attention to detail when it came to each individual element made for the perfect end result. Not to mention it was simply fun to eat. When it comes to the Burger Bender, I feel like you have to go big or go home, and Chef Andy Texiera went big with this one.”

Wendy Logan, Newport This Week: “I’d have to say that Forty 1° North’s The Grill Vegan Burger was my favorite. It so beautifully represented the category, bursting with fresh bits of veggies but substantive via the red lentils, chickpeas and steel cut oats. It was seasoned to perfection and contrasted beautifully with the pickled salad side. Total texture-flavor bomb.”

Ryan Belmore, Publisher and Editor, What’s Up Newp & What’s Up Rhode Island and crew: “Surf Club’s California Burger wasn’t the biggest or boldest and it didn’t reinvent the wheel, however it was well-executed, nostalgic and simply put, wonderfully delicious! Among three of us from What’s Up Newp checking out burgers over the last 10 days, that was by far our favorite collectively.”

Class of 2020 Superlatives: 

  • Best on Four Wheels: Neapolitan Burger, Amano Pizza + Gelato (food truck)
  • Most Instagramable: The Homer Burger, Brix Restaurant at Newport Vineyards
  • Best Burger with a View: French Onion Burger, The Dining Room at Castle Hill Inn
  • Most Napkins Needed: Crispy Pancetta Burger, Jo’s American Bistro
  • Most Likely to Skip School: Ferris “Burger’s” Day Off, Saltwater at the Newport Harbor Hotel
  • Tallest Burger: Buffalo Chicken Mac and Cheese Burger, Skiff Bar at the Newport Marriott
  • Cutest Couple: Salmon Sliders, Scales & Shells
March 9, 2020 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
(left to right): Noah Metnick, Executive Chef, Waterman Grille; Andrew Schiff, Chief Executive Officer, Rhode Island Community Food Bank; Lisa Roth Blackman, Chief Philanthropy Officer, Rhode Island Community Food Bank; and Tobey Chase Sanborn, Senior General Manager, Hemenway’s
chefs & restaurantsnewswine & drinks

News Bites: Newport Restaurant Group Donates to RI Community Food Bank / LaForge Casino Wins Newport Burger Bender 2019 / World’s Fair Pop-Up

by David Dadekian May 9, 2019
written by David Dadekian

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



Newport Restaurant Group Donates $5,000 to Rhode Island Community Food Bank as Part of Holiday Gift Card Program

(left to right): Noah Metnick, Executive Chef, Waterman Grille; Andrew Schiff, Chief Executive Officer, Rhode Island Community Food Bank; Lisa Roth Blackman, Chief Philanthropy Officer, Rhode Island Community Food Bank; and Tobey Chase Sanborn, Senior General Manager, Hemenway’s
(left to right): Noah Metnick, Executive Chef, Waterman Grille; Andrew Schiff, Chief Executive Officer, Rhode Island Community Food Bank; Lisa Roth Blackman, Chief Philanthropy Officer, Rhode Island Community Food Bank; and Tobey Chase Sanborn, Senior General Manager, Hemenway’s

The Newport Restaurant Group (NRG), a collection of nine unique restaurant concepts throughout Rhode Island, recently presented the Rhode Island Community Food Bank with a $5,000 donation through its recent holiday gift-card program. Between November 14, 2018 and December 31, 2018, $1.00 from every gift card purchased was earmarked for the food bank. 

“We are so proud to support the Rhode Island Community Food Bank in its mission to feed those in need across the state,” said Casey Riley, COO, Newport Restaurant Group. “The work the organization does to build healthier and hunger-free communities is inspiring, and we are grateful to our loyal customers for helping to make this donation possible.” 

“We are extremely grateful to the Newport Restaurant Group and its customers for this generous and valuable donation,” said Rhode Island Community Food Bank CEO Andrew Schiff. “We are excited to see the funds go toward feeding our less fortunate brothers and sisters throughout the state.”


LaForge Casino Restaurant’s Reign as Newport Burger Bender Champion Continues

The restaurant takes top honors for “The Winterburger,” the successful, savory sequel to their 2018 winning entry.

Newport Burger Bender 2019
Newport Burger Bender 2019

For the second year in a row, LaForge Casino Restaurant has taken top honors by winning the popular vote in the Newport Burger Bender contest. The Bellevue Avenue restaurant’s “Winterburger” was comprised of an 8 oz. ground brisket blend patty and topped with signature slow-braised short rib, baby arugula, cheddar and smoked bacon-cranberry jam on a toasted brioche bun. The burger garnered more than a quarter of the total votes cast.

In addition to the popular vote, there were two coveted superlatives up for grabs: Critic’s Choice and Creative Champion.

Jenna Pelletier, food writer at the Providence Journal, named The Mooring’s “Sweet N’ Spicy” burger her Critic’s Choice. “It was a very difficult decision, but I was ultimately won over by The Mooring’s version. The toppings, pepper jack cheese, pineapple jalapeño marmalade, Cajun bacon, and fried onion strings added flavor and texture in a creative way without overwhelming the star of the show – a perfectly cooked Brandt Farms beef patty,” said Pelletier. “It was a welcome surprise from a restaurant known for its seafood, and the Newport Harbor view, even in the frigid weather, didn’t hurt either.” 

Jamie Coelho, Associate Editor at Rhode Island Monthly and author of The Dish, the magazine’s popular newsletter, crowned the “Towering Inferno” burger at Chomp Kitchen & Drinks in Warren Creative Champion. “Not only were the toppings nostalgic and over-the-top (Andy Capp Hot Fries and deep-fried jalapeño and cheddar cream cheese bomb), but the patties themselves were unmatched,” said Coelho. “The mortadella pork patty had such a rich flavor and quality texture, and the dollop of guacamole gave me just enough reassurance that it was just a tiny bit healthy. Even the size of the burger was impressive with double patties and a steak knife sticking out of the top to help cut it down to a more manageable, burger-to-face size.” Though she could only choose one winner, Coelho noted that Mission’s mushroom patty melt with raclette cheese and sauce gribiche was extraordinary.

Newport Burger Bender is an annual simple burger contest which recognizes the bevy of culinary creativity throughout our destination. There is no participation fee for restaurants nor has there ever been. Participating restaurants must be located in Newport or Bristol County, Rhode Island, and this year’s contest was limited to the first 30 restaurants to register. Participants receive complimentary promotional materials including custom menu inserts and Burger Bender coasters. Each entry was photographed and featured on DiscoverNewport.org.


World’s Fair Pop-Up in Downtown Providence

World’s Fair Gallery is pleased to present HOT HOUSE, a pop-up gallery and residency at 233 Westminster Street, Providence, Rhode Island. Welcome spring with a radiant collection of works on paper, paintings, and dimensional work by Providence based artists inspired by all things botanical.

HOT HOUSE will open on April 13th and close on June 9th with an opening reception on April 27th from 6 to 9pm. The gallery will host artist talks, print releases, workshops, and bimonthly salons with a Garden Bar by Little Bitte.

The gallery will host local artists in residency for the duration of the exhibition. Local printmaker, Lois Harada, will kick off the residency program for the month of April. Harada will complete a series of monotypes and create an evolving window installation of cut paper flora during her stay. The public is welcome to visit artists as they work during gallery hours. The complete event and residency schedule will be announced by World’s Fair on March 15.

May 9, 2019 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Pawtucket Wintertime Farmers Market
chefs & restaurantsnewswine & drinks

News Bites: Winner of 2018 Newport Burger Bender / March Madness at the Pawtucket Wintertime Farmers Market / Norey’s, Newport Named Great American Beer Bar

by David Dadekian March 14, 2018
written by David Dadekian

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

LaForge Casino Restaurant Sweeps the 2018 Newport Burger Bender

The winning restaurant, a Newport institution for more than half a century, wowed diners with The Crowley Burger.

Newport Burger Bender 2018

They took an all-beef patty, cooked it to perfection, topped it with Gruyère cheese, layered it with creminis and tempura cornichons, generously drizzled it with truffle aioli and wedged it all between a buttery brioche bun. And the result won over the hearts and taste buds of Newporters and beyond. LaForge Casino Restaurant’s Crowley Burger, which has now become a part of the regular menu, won the coveted popular vote in the second annual Newport Burger Bender.

“We are thrilled to hear that we have won the Burger Bender Competition!” said James “JR” Rodrigues, the restaurant’s general manager, when informed of the victory. “We are extremely proud of our staff for the effort and support. The Crowley Burger was delicious and proudly honored a great Newport family. Thanks to all who came out for it.”

But the Crowley Burger isn’t the only entry in the spotlight. Providence Journal Food Editor Gail Ciampa has crowned 22 Bowen’s Wine Bar & Grill’s Secret Burger her “Critic’s Choice.”

“Don’t assume the toppings of foie gras and butter-poached lobster are why this was my favorite of the 2018 Burger Bender. No doubt the richness of the ingredients makes this a winning combination on any plate,” said Ciampa. “It was all about the burger, the dripping-with-juice Wagyu dry-aged beef. Made from one the Japanese breeds of beef cattle known for superior marbling, the flavor was amazing, the meat tender. Starting with that beef gave Bowen’s Executive Chef Walter Slater’s burger an edge. Pickled red onion, truffle garlic aioli and house-made pickles are the perfect complementing condiments for the stellar burger on a house-made onion bun. Several restaurants amped up their burgers this year and I loved them all. But nobody did it better than 22 Bowen’s Wine Bar & Grille.”

Jamie Coelho, Associate Editor at Rhode Island Monthly and author of The Dish, the magazine’s monthly newsletter, declared The Wharf Pub’s Antipasti Patty the “Creative Champion.”

“It’s an Italian take on a bacon cheeseburger, subbing in prosciutto and mozzarella in place of bacon and cheddar. The balsamic roasted red peppers, onions and Rhode Island mushrooms gave it an epic presentation while rounding out the flavors with a bit of sweetness from the caramelized vegetables and cherry pepper aioli. The toasted ciabatta roll held up to all the toppings and gave the perfectly cooked burger a nice and sturdy foundation,” said Coelho. “And I’ll never look at French fries the same way again after munching on those truffle tater tots!”

The Newport Burger Bender is now an annual simple burger contest which recognizes the bevy of culinary creativity throughout our destination. There is no participation fee for restaurants nor has there ever been. Participating restaurants must be in Newport or Bristol County, Rhode Island, and this year’s contest was limited to the first 30 restaurants to register. Participants receive complimentary promotional materials including custom menu inserts and Burger Bender coasters. Each entry is photographed and featured on DiscoverNewport.org.


March Madness at the Pawtucket Wintertime Farmers Market

Pawtucket Wintertime Farmers Market

Pawtucket Wintertime Farmers Market

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win amazing prizes! Participating in March Madness is a great way to support local agriculture, empower small businesses, and build vibrant community with local food at the center of every table.

March Madness: Free Events
Demos and Food Pairing to be held in the New Harvest Coffee Roasters Training Room, Hope Artiste Village Suite 110, during the farmers market.

  • Every Saturday in March, 9a-1p – Scavenger Hunt through the Market!
  • March 3, 10a – Cooking Demo by Harvest Kitchen
  • March 10, 10:30a – Beer Tasting by Revival Brewing Company
  • March 17, 10a – Local Producers Spotlight by Hope & Main
  • March 24, 10a – Cooking and Ceramics Demo by the African Alliance of Rhode Island
  • March 31, 10a – Coffee Roasting Demos by the New Harvest Coffee Roasters

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until April 29. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and off-street parking is available. For more information: www.farmfreshri.org/winter


Norey’s, Newport Named CraftBeer.com’s Great American Beer Bar in Rhode Island

Norey’s, Newport has been recognized as the best beer bar in Rhode Island in the annual Great American Beer Bars competition conducted by CraftBeer.com —the Brewers Association website for beer lovers.

With more than 4,100 small and independent craft brewers operating in the country, there are more options than ever to enjoy great beer. To help beer lovers navigate their way to the best places they can take advantage of this phenomenon, CraftBeer.com readers were recently polled to determine the best beer in all 50 states and Washington D.C.

“CraftBeer.com readers know craft beer and 9,000 of them took the time to cast their vote rewarding their favorite beer bar in each state,” said Julia Herz, publisher of CraftBeer.com. “Cheers to each of the winners and the ever-increasing diversity of our local beer movement here in the U.S.”

March 14, 2018 2 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Newport Burger Bender 2018
chefs & restaurantsfarmsnewswine & drinks

News Bites: Newport Burger Bender 2018 / Condesa Opens in Warwick / Two RI Companies Receive Good Food Awards / Social Enterprise Greenhouse Food Accelerator 2018

by David Dadekian February 5, 2018
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 Newport Burger Bender is Back and Bigger Than Ever

Thirty local chefs will be crafting creative, savory and sensational recipes in the hopes of taking home the “best burger” trophy.

Newport Burger Bender 2018

The Newport Burger Bender returns for its second edition this February 16 to 25, 2018, once again coinciding with the Newport Winter Festival. This simple burger contest, which recognizes the bevy of culinary creativity throughout our destination, challenges local restaurants to compete for the lauded “Newport Burger Bender Best Burger” title, burger bragging rights and the coveted Burger Bender trophy.

This year’s burger battle was open to an increased 30 entries with the contest reaching capacity in a matter of weeks. “It’s clear that there’s even more enthusiasm – and friendly competition – among the chefs and restaurateurs this go-around,” said Brittany Lauro, Discover Newport’s social media manager and the contest’s organizer. “There are some truly inventive burgers being planned specifically for the Newport Burger Bender and if I have one piece of advice for the public it’s this: come hungry.”

To vote, diners can go to the Newport Burger Bender website to see the entries, plan their burger tasting adventure accordingly and then vote for their favorite burger. The burger with the most votes at the end of the contest will be crowned the winner. A “Critic’s Choice” will be named by Providence Journal Food Editor Gail Ciampa and a “Creative Champion” will be named by Jamie Coelho, Associate Editor at Rhode Island Monthly and author of The Dish, the magazine’s popular monthly newsletter.

Mouth-watering entries include a dry-aged beef burger topped with butter poached lobster, roasted tomato and parmesan cheese from Forty 1 North, the “Confit Pork Belly Burger” from Bristol Oyster Bar featuring a 50% prime ground beef and 50% confit pork belly patty served with house cured bacon, Four Town Farm lettuce and pickled mustard slaw on a griddled sesame bun, and the “Fork & Knife Burger” from Speakeasy, a 10-oz. double burger with chourico, lettuce, tomato, jalapeno and sour cream – all sandwiched between a “bun” of bacon and cheddar loaded potato skins.

The 2017 defending champion, Jo’s American Bistro, is looking to keep the crown with a barbecue spice-infused natural ground beef burger topped with roasted jalapeno peppers, barbecue glazed house pork belly and melted cheddar cheese topped with frizzled onion straws and drizzled with Carolina-style “Que” sauce served on a griddle-toasted Kaiser bulkie roll.

Diners can tag their burger photos on social media with the hashtag #NPTrightnow. Tagged photos will be automatically entered to win giveaways from Discover Newport. The public can vote throughout the entirety of the contest.


Condesa opened its doors in Warwick

A Rhode Island staple comes to Warwick

Condesa Warwick

Condesa Warwick

Condesa recently opened its doors on 721 Quaker Lane in East Greenwich, Rhode Island  02893! A staple of RI, they opened their first location in Smithfield. This establishment is family owned and operated, with a Mexican scratch kitchen. Along with the delicious  food is a full bar, accompanied by hand-shaken margaritas and more of your favorites.

Unlike many restaurants, Condesa, both in Smithfield, and now Warwick is also known  for its Vegetarian, Gluten Free and Vegan selections on their menu. As Condesa owners Roberto and Ernesto remark, “Scratch kitchen. Hand-crafted drinks. Vegetarian and GF option to cater to all our wonderful team.” Prices range from $5 appetizers to $19  entrées.

Make sure to stop by soon to check-out their brand-new location, and bring along your family and friends to try their unique foods and drinks that are catered to everyone’s needs.

Condesa Warwick is open Monday through Thursday, from 11 a.m. to 10 p.m., Friday and Saturday, from 11 a.m. to 11 p.m., and Sundays, from 11 a.m. to 9 p.m.

For more information, call (401) 828-1005 or visit ​www.condesarestaurant.com​.


Sweet Victory: Two Rhode Island Makers Receive Coveted National Good Food Award

Hope & Main-based SanoBe Superfoods and Halvah Heaven beat out more than 2,000 contenders from across the country for recognition by the Good Food Foundation

Good Food Awards 2018

Two Hope & Main member companies, SanoBe Superfoods and Halvah Heaven, came home victorious earlier this week from the 2018 Good Food Awards in San Francisco, CA. The annual national competition recognized 199 food companies out of more than 2,000 entrants this year. The awards were presented in style by culinary pioneer Alice Waters and actress Madhur Jaffrey, in categories that included sustainably sourced and crafted charcuterie, cider, beer, cheese, chocolate, coffee, confections, preserved fish, honey, oils, pantry items, pickles, preserves, spirits and elixirs.

Getting a nomination for this competition is rigorous, and starts in August with blind taste-testing among 25 judges from around the country. The judges are charged with meeting strict standards on ingredients, sourcing and certifications. Once nominated, entries are judged by over 250 food crafters, chefs, farmers, journalists, retailers and thought leaders.

One of those leaders is Sue AnderBois, the Governor’s Director of Food Strategy who confirms that the national contest was “incredibly competitive.” Working with the Good Food Foundation, she has organized an opportunity for a number of Rhode Island food brands, including many Hope & Main member companies, to host a table at the Good Food Mercantile in New York City later this year to shine a spotlight on the rapid expansion of the new entrants into the marketplace that are coming out of our State.

SanoBe Superfoods founder Jennifer Beauregard developed her peanut butter product line to be super nutritious and delicious complete meals — in a jar. Each variety is produced with whole body health and wellness in mind. SanoBe, which translates to “Be Healthy” contains high concentrations of more than 30 trace minerals. Beauregard’s winning peanut butter is her Crunchy Cacao flavor.

Says Beauregard, “This Good Food Awards is and honor and a blessing. To be included among some of the most creative and most responsible food producers in the country fuels my passion for inspiring others to heal their lives and to make healthy, conscious choices for themselves. This recognition inspires me to remain constant in my desire to offer quality at a reasonable cost, and to create additional delicious and healthy foods that the consumer will continue to love for their flavors and appreciate for their health benefits and value.”

Halvah Heaven founder Victoria Wallins decided to make her delicious tahini-based candy because she saw an opportunity in the world of small, creative purveyors. Halvah is mass-manufactured across the globe with mostly artificial flavors and preservatives, but Wallins takes a traditional approach, making each batch meticulously by hand, using all natural, gluten-free, vegan ingredients and organic sweeteners. Wallins’ winning halvah is her Silk Road flavor.

“The experience was so gratifying,” says Wallins “my obsession with halvah and years of trial and error is bearing fruit…Imagine, Alice Waters and Madur Jaffrey presented us with the awards. They shook our hands and gave us hugs and kisses. So warm!”

Lisa Raiola, Hope & Main’s Founder and President notes that both of these women- owned companies, exemplify how a dream for an original food product becomes not only a reality, but a true success driven by the vision and persistence of the entrepreneur. Raiola says, “Victoria and Jen have been so clear about what they want to achieve with their businesses, and Hope & Main is proud to support them on this journey that has put Rhode Island on the national artisanal food map. These companies are helping to redefine Rhode Island’s food culture, and are bringing recognition to a flourishing food manufacturing economy by leading the way towards a more authentic and conscious food system.”

The wins kept coming for both Beauregard and Wallins all weekend long. Each participated in a wholesale show and mercantile event related to the awards, which resulted in new customers and connections with premier buyers from across the country. Nominations aren’t promised to any of this years winners for 2019, so both women are already preparing to defend their titles.

As the State’s premier food incubator, Hope & Main provides an environment for entrepreneurs like Beauregard and Wallins to test and develop, adjust and pivot, scale up and reach new markets.


15 Food Businesses to Begin SEG Food Accelerator Next Week

15 Rhode Island based food businesses are set to begin the Social Enterprise Greenhouse (SEG) Food Accelerator program on February 15, 2018. The Accelerator, SEG’s signature social enterprise development program, includes a 12-week blended learning model developed and delivered in collaboration with Brown University. Throughout the three months, each of the food businesses will work to refine, formalize and grow their social mission with the support of SEG’s community of coaches and advisors. Additional value is provided by industry-customized curriculum and advising, a peer-learning cohort model and access to SEG’s co-working space at 10 Davol Square, Providence.

Meet the 2018 Impact Accelerator Cohort:

Beggar’s Tomb Marine Livestock is a floating barge oyster producer. They will support other growers by providing services related to sorting, labor, logistics, seed, breeding and algae.

Coffee Collective is a workers’ co-op that will create a café and community space serving the Woonasquatucket neighborhood.

Foodies Without Borders is a non profit focusing on empowering young entrepreneurs in developing countries through culinary arts and sustainable farming..

Fortnight Wine Bar is a casual and experimental wine bar in downtown Providence focused on naturally and biodynamically produced wines, small-batch beers, seasonally-inspired food made from local ingredients. As a workers’ cooperative, they model a new way of organizing business and hope to support other cooperatives that share similar values.

Grow Earthly collects and processes food waste into high market-value compost by feeding it to a certain species of worms. This form of compost has no foul odor, is all-natural, eco-friendly and can help grow a wide variety of crops.

Herb & Forage is a new farm business which is starting the first commercial orchards of beach plum and elderberry in the state of Rhode Island.  These native plants will be processed into high quality food products that celebrate locally grown flavors while supporting responsible land stewardship.

Hocus Pocus Farm grows produce and flowers for a CSA while providing education, ecological stewardship, health and community-building.

Hope’s Harvest will mobilize volunteers to feed the hungry and prevent food waste by rescuing surplus fruits and vegetables from local farmers’ fields.

Jeow is a spicy Laotian pepper dip and topping. Through their products and cooking classes for the community, they aim to make Laotian cuisine, and its culture, a familiar standard in America’s food scene.

One World Cacao is a wellness and education platform selling single origin eco forested cacao from Guatemala.

OURgrain produces tasty and nutritious snacks from Brewers’ Spent Grain (BSG) which is typically sent to landfill or fed to livestock. The goal of OURgrain is to provide education on sustainability, and make savory and sweet treats that positively impact the environment.

PVD Dinner Share creates food that fulfills. Their convenient farm-to-table meal preparation service allows members to spend more time on the things they love, and less on preparing food throughout the week. Their commitment to the community extends beyond the kitchen with monthly projects benefiting local causes.

Rustic Roots Baking strives to create locally sourced, delicious desserts made in the tradition of their grandparents. They use quality local ingredients to create real, rustic baked goods.

Sanctuary Herbs of Providence brings to you an extraordinary line of herbs whose essence enhances health, comfort and peace. They source their teas and herbs in partnership with Rhode Island’s refugee and immigrant farmers, with the goal of expanding small, local farm viability.

Three Mouths Tea is a Providence-based company that sources and shares exceptional teas from small family farms in China, Taiwan, Japan, Korea, India and Nepal. Their mission is to cultivate knowledge, culture and community around tea here in Rhode Island while contributing to the preservation of traditional, ancestral tea production methods and the autonomy of the communities from which they emerge.

The purpose of the SEG Food Accelerator is to help create more successful, sustainable ‘do well do good’ food businesses in Rhode Island, leading to a more just and resilient local food system. The 2018 Food Accelerator is funded in part by the Henry P. Kendall Foundation and RI Department of Labor and Training’s Real Jobs RI initiative, and is also made possible by SEG’s network of 200+ volunteer coaches and advisors, many of whom are business and community leaders in Rhode Island. Upon graduation, participants will receive priority access to the SEG loan fund that provides competitive interest rate loans to high potential social enterprises.

The 2018 Food Accelerator culminates with a Demo Day on May 15th, 2018.

February 5, 2018 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail

Search:

Recent Posts:

  • News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars / Hope & Main Hosts RI Pitch Room Competition

    September 7, 2023
  • News Bites: RI Vegtoberfest Returns to Trinity Beer Garden / Fogo De Chão Opens in Providence

    August 28, 2023
  • News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

    July 26, 2023
  • News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody Alliance Launches / Castle Hill Inn New Private Adirondack Experience

    July 25, 2023
Advertisement:
Advertisement:
Eat Drink RI YouTube Channel
Advertisement:
Advertise with Eat Drink RI
Advertisement:
Advertisement:
Advertisement:
Facebook

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

Rhode Island Foundation 2014 Innovation Fellow

Rhode Island Foundation

Instagram

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Linkedin
  • Tumblr
  • Youtube
  • Email

Copyright © 2010-2023 Eat Drink RI LLC. All rights reserved.


Back To Top
Eat Drink RI
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
    • News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars /…

      September 7, 2023

      News Bites: RI Vegtoberfest Returns to Trinity Beer Garden / Fogo De Chão…

      August 28, 2023

      News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s…

      July 26, 2023

      News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody…

      July 25, 2023

      News Bites: Can New England Feed Itself? / Backing Historic Small Restaurants…

      June 12, 2023

  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact

Terms and Conditions – Privacy Policy