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News Bites: Pane e Vino Owners to Open Massimo / Social Enterprise Greenhouse Food Accelerator / “Savoring Italy” Tour

by David Dadekian February 2, 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.

Joe & Esther Dequattro, Owners Of Pane E Vino On Federal Hill, Set To Open New Restaurant Massimo In Former Mediterraneo Space

Massimo

Joseph and Esther Dequattro, owners of Pane e Vino Ristorante & Enoteca, are pleased to introduce their new restaurant, Massimo, set to open in spring 2016 in the space formerly known as Mediterraneo.

“Pane e Vino offers very traditional, authentic Southern Italian cuisine, founded on my family recipes,” said Joseph DeQuattro, “Creating this new menu has given me the opportunity to experiment with some contemporary and innovative concepts, with influences from all over Italy.”

“Joe and I created Massimo with the goal of providing our guests with a unique dining experience, where great food and attentive service are fun and accessible,” said Esther DeQuattro.

Joe and Esther have engaged acclaimed restaurant designer, Kyla Coburn, to execute their vision for the space. The 200-seat restaurant is being completely renovated, and will offer an extraordinary space for private events. Massimo will feature inspired and locally sourced small plates and entrees, a seasonally curated cocktail menu, and an international wine list. Many of the wines will be sourced directly from small boutique winemakers across Italy.

Massimo will be open for lunch and dinner daily, as well as Sunday Brunch. Pane e Vino will remain open as the beloved classic Italian restaurant, anchoring the western end of Atwells Avenue. For updates and more information about Massimo’s opening date, please visit www.facebook.com/MassimoProvidence.


Social Enterprise Greenhouse Drives Innovation in Food Cluster with Launch of First Food Accelerator on February 9th

Twelve high-impact New England-based do well, do good food entrepreneurs selected from a pool of 28 applicants will embark on a 3-month business development journey to bring their ventures to the next level.

Social Enterprise Greenhouse

The Social Enterprise Greenhouse (SEG) will launch its first Food Accelerator cohort with a celebration on February 9, 2016 at the SEG Hub (10 Davol Square, Suite 100, Providence) from 6:00pm-8:00pm. The 12 New England-based food businesses selected for the program will introduce their ventures and goals, as well as provide tastings of their products. This event is an opportunity to celebrate the commencement of the 12-week program with the SEG and local food communities. The Food Accelerator, delivered in partnership with Brown University and funded by the Henry P. Kendall Foundation, provides high potential entrepreneurs with the knowledge, networks and resources they need to take their venture to the next level. This event is free and open to the public.

Although SEG continues to provide support and resources to social enterprises across industry, this new industry-specific cluster approach enables SEG and strategic partners to better provide resources and support to ventures that can respond to challenges in these specific sectors and ultimately help boost economic development in Rhode Island.

The Food Accelerator is SEG’s first industry-specific program, offering a 12-week blended learning model that provides high impact New England-based food entrepreneurs with the knowledge, networks, and resources they need to accelerate the growth of their enterprises. The program is made possible by a network of 200+ coaches and advisors, many of whom are among Rhode Island’s top business and food community leaders. Additional value is provided by 1-on-1 intensive coaching, a peer cohort model, and access to SEG’s recently opened coworking space at 10 Davol Square in Providence. Upon graduation, participants will receive priority access to the SEG loan fund that provides below market interest rate loans to high potential social enterprises.

The purpose of this new program is to stimulate innovation in Rhode Island’s burgeoning food sector and to help create more successful, sustainable do well, do good businesses in Rhode Island and the region, leading to a more extensive and healthy local and regional food system.

“Rhode Island’s food economy is strong and getting stronger,” said Congressman Jim Langevin. “Social Enterprise Greenhouse is doing phenomenal work supporting start-up businesses, including those in the food industry. This Food Accelerator will no doubt further grow our vibrant food economy, and I can’t wait to see what this class of participants achieves with the help of the hardworking team at SEG.”

“Our final 12 ventures are passionate, socially-driven, and dedicated to making an impact on RI’s food system. Thanks to the support from the Henry P. Kendall Foundation and our Food Advisory Council, we have formulated a program that will give these ventures the tools they need to thrive in RI and beyond,” Isabella Cassell, Director of Food Initiatives, SEG

This year’s Food Accelerator program will conclude with a graduation and final pitch event on May 10, 2016.

Learn more about the Impact Accelerator program at http://segreenhouse.org/blog/foodacceleratorlaunch

MEET THE INAUGURAL FOOD ACCELERATOR COHORT

Agraria Farm and Edibles is a Rehoboth-based farm that strives to contribute a new model of small scale agriculture that provides sustainable and systemic change.
Entrepreneur: Barbara Link

Bellicchi’s Best Biscotti  now offers three delicious flavors. This RI-based company was born out of adversity and donates 5% of profits to the Alzheimer’s Association and also plans to help others start successful home businesses.
Entrepreneur: Kathleen Bellicchi

Fox Point Pickling Company is on a mission to provide the Ocean State with a delicious, locally sourced sugar free, additive free, naturally gluten-free and non-GMO small-batch pickle.
Entrepreneur: Ziggy Goldfarb

Glenwood Garden is an e-market for sustainably made food while helping nonprofits gain a recurring source of revenue.
Entrepreneur: Jonah Shapiro

The Humble Pie Company provides its customers with freshly baked, honest pies made with wholesome ingredients sourced from local farms.
Entrepreneur: Daniel Sheehan

Laughing Gull Chocolates uses all direct trade, premium local ingredients to allow consumers to get closer to their food source, and learn the intriguing, magical story of chocolate.
Entrepreneur: Lindsay Tarnoff

Leah’s Recipe is a snack line of evolved, plant-based, whole-food snacks that integrate into a health and wellness-based lifestyle.
Entrepreneur: Leah Rosin-Pritchard

Mesa Fresca offers an authentic chimichurri sauce and hopes to address the gap in the marketplace for authentic, fresh packaged Hispanic food.
Entrepreneurs: Nathalie and Alan Alberto

Newport Cooks partners with local chefs to offer affordable cooking classes to the community. They teach adults and children to cook for fun, creative inspiration and to promote healthier lifestyle choices.
Entrepreneur: Mary Weaver

Ocean State Smoked Fish Company offers locally sourced, uniquely smoked fish. They also set aside a portion of their profits for a culinary scholarship fund dedicated to Rhode Island fishing families.
Entrepreneur: Jeffrey Powell

Savory Fare is a meal delivery service for seniors, enabling them to stay healthy and remain in their own homes.
Entrepreneur: Mary Hughes

SecondsFirst is a food processing business that prepares, freezes, and packages imperfect vegetables from local farms and also processes under-appreciated RI fish into fish cakes for food insecure communities.
Entrepreneur: Erika Lamb


Local Business Women Combine Connections and Expertise to Offer Food & Wine Lovers an Exclusive, Behind-the-Scenes Tuscany Trip

Past "Savoring Italy" Tour, photos by David Dadekian

Past “Savoring Italy” Tour, photos by David Dadekian

For the fourth consecutive year, Jessica Granatiero, proprietor of The Savory Grape and The Savory Affair, along with Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc., have created a luxury Italian excursion that gives visitors a personalized food and wine tour of the beautiful region of Tuscany. This epicurean duo created the itinerary of the “Savoring Italy” tour by tapping into their extensive knowledge of the Italian food and wine culture, as well as their personal relationships with vintners and chefs in Tuscany to bring guests a tour unrivaled by other travel experts.

“Our experience is different. It’s a real glimpse into the Italian culture of food and wine. Savoring Italy is an emersion experience,” said Granatiero. “Our guests are welcomed by some of the best vineyards in Tuscany, while also learning authentic hands-on culinary techniques of Italian cooking.”

The Savoring Italy tour is scheduled for October 16th through October 22nd, 2016. Guests will stay at Villa Daniella Grossi, a restored 17th century luxury villa located in the hills of Lucca and learn about life of Italian wine and food by visiting four exclusive Tuscan vineyards guided by Granatiero. Chef Roberts teaches how to prepare authentic Italian cuisine with hands-on cooking classes featuring homemade pasta and pizza.

The sellout success of the past years’ Savoring Italy tours prompted Roberts and Granatiero to team up once again. “While Jessica and I do this for a living, it is hard to call this work,” said Roberts. “We have such an amazing time each year reconnecting with our Italian colleagues, experimenting with unique recipes, sipping new wine varietals, and exploring different areas of this extraordinary country!”

Roberts completed her culinary training in Tuscany, speaks fluent Italian and returns frequently to lead educated tours in hands-on, one-of-a-kind experiences. Granatiero has been recognized by the Wall Street Journal, Wine Spectator, Providence Business News and RI Monthly. She also leads the event-planning firm, The Savory Affair, specializing in wine-themed local, national and international travel.

A minimum of twelve guests are required by April 1st to confirm the trip. To reserve your spots please call Jessica Granatiero of The Savory Affair at 401-261-4966 or e-mail her at Jessica@thesavorygrape.com.

Click here to view Savoring Italy 2016 brochure. You can also learn more by visiting the Easy Entertaining’s website at EasyEntertainingRI.com or call Kaitlyn Roberts at (401) 437-6090. For more information on Villa Daniela Grossi please visit their website at www.VillaDanielaGrossi.it.

 

 

Disclosure: Pane e Vino/Massimo are clients of Eat Drink RI. The release and logo is identical to what was shared with other media.

February 2, 2016 0 comment
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News Bites of New Hires: RI Food Policy Council Work Group Chairs, Julian’s Head Chef & Sous Chef, Red Stripe Executive Chef

by David Dadekian August 31, 2015
written by David Dadekian

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

RHODE ISLAND FOOD POLICY COUNCIL ANNOUNCES NEW CHAIRS

Rhode Island Food Policy Council

The Rhode Island Food Policy Council is thrilled to announce the confirmation of new Work Group Chairs for the Council’s major focus areas: access, economy, environment, health, and production. This group brings a wealth of knowledge and experience from all facets of the food system, and will play an integral role in the development and implementation of Council goals.

Access: Georgina Sarpong is the Farmers Market Program Manager for Farm Fresh Rhode Island. She has experience in food access advocacy and is also an experienced chef. We are fortunate to have her expertise and commitment to improving healthy food access throughout Rhode Island.

Economy: Jeffrey Powell is the Food Service Director at Chariho Regional School District. He has worked in nearly all aspects of the food business, including experience as a chef, restaurant owner, contract dining manager, and in food brokerage and distribution. He recently launched the Ocean State Smoked Fish Company operating out of Rhode Island’s first culinary incubator, Hope & Main in Warren, RI. We are grateful to have Jeffrey’s background and experience in the food economic sector.

Environment: Antonia Bryson practiced law for 30 years, specializing in environmental and land use law. Her vast experience in this field includes having served as a Deputy Commissioner of the New York City Department of Environmental Protection, Chair of the Manhattan Solid Waste Advisory Board, and Chief of the Environmental Division of the New York City Law Department. She founded the Urban Environmental Law Center, working as an advocate for community groups and nonprofits. Antonia’s experience in the environmental field is an incredible resource, and we are excited to have her join the team.

Health: Annajane Yolken is the Program Design, Implementation, and Evaluation Manager at Thundermist Health Center. Her interest is at the intersection of food and health utilizing an equity lens. She has experience from Miriam Hospital and the Rhode Island Public Health Institute. Annajane brings a deep understanding of the ties between food and health, and we are happy she will be sharing her insight with us.

Production: Jennifer Bristol serves as Executive Director of Mount Hope Farm, and the Program Management and Operations Director for The Institute for Mindful Leadership. She brings years of experience in the nonprofit world, including, most recently, senior leadership for The Nature Conservancy. Her unique background in both nonprofit leadership and executive management of a local farm are an asset, and we are pleased to have her working with us.

“The Council’s Work Groups are where the rubber of food systems work meets the road of Rhode Island reality,” said Kenneth Payne, Chair of the RIFPC. “These outstanding work group chairs will give us traction.”

We are excited to welcome this incoming group and look forward to working together toward making the Rhode Island food system a leader in the nation.


Julian’s names new Head Chef

as well as new Sous Chef and launches new Dinner Menu

Left: Ryan Poutre, Head Chef / Right: Derek Wood, Sous Chef

Left: Ryan Poutre, Head Chef / Right: Derek Wood, Sous Chef

This week Ryan Poutre was named the Head Chef of Julian’s Restaurant. Ryan, a Providence native, graduated from Johnson and Wales in 2011. After school he began to cut his teeth in Providence at various restaurants, gaining the prestigious position of Lead Line Cook at Waterman Grille and later moving on to Siena where he became Sous Chef.

Three months ago Ryan joined our team, looking to expand his horizons. His work ethic and passion for food quickly gained him the position of Sous Chef and with in a short time Head Chef. Once promoted, Ryan urged for Lead Line Cook Derek Wood to be promoted to Sous Chef.

Derek Wood has been with Julian’s for two years. He started as a young padawan with limited food experience and we have had the honor of watching him devour food knowledge and honing his skills.

Ryan & Derek have become fast friends and with the support of their kitchen team have released a new dinner menu unveiling dishes like:

Miso Duck with Avocado-Wasabi Puree, Sushi Rice, Smoked Duck, Charred Scallion Salad, Tamari Caramel

Seared Scallops with Heirloom Bean Salad, Cremem Fraiche, Tomato Jam, Bitter Greens

BBQ Beets with Gingered Potato Salad, Preserved Mustard Greens, North Carolina BBQ Sauce, & Crispy Carrots

Sugar Cured Rib-Eye with Sweet Corn Pudding, Fingerling Potatoes, Charred Tomato, & Arugula Pesto

Squash Risotto with Braised Calabaza Squash, Pepitas, Local Mushrooms, Coconut Milk

Stay tuned for new news in the very near future like: Julian’s Omnibus at Kennedy Plaza, Pizza J opening, H, Julian’s & Allagash Beer Dinner at the Steel Yard with FIRE.


JEREMY EWING-CHOW NAMED EXECUTIVE CHEF OF RED STRIPE RESTAURANTS

Jeremy Ewing-Chow

Jeremy Ewing-Chow

Encore Hospitality Group, which owns and operates the Mill’s Tavern and Red Stripe restaurants, announces that Jeremy Ewing-Chow has been promoted to executive chef of the two Red Stripe locations in Providence and East Greenwich.

Mr. Ewing-Chow, who has over 20 years of experience in the culinary industry, joined Red Stripe as a chef at the East Greenwich location last fall. In his capacity as executive chef, he is responsible for the supervision and coordination of all culinary activities at both Red Stripe restaurants, including management and training of kitchen staff, planning and producing menus, selecting and developing recipes, pricing and cost accounting, and ensuring food quality and consistency.

Ewing-Chow traces his passion for culinary arts to his Chino-Guyanese roots, where family meals were a blend of cross-cultural foods and flavors. This diversity, coupled with a love of food and a yearning to travel, influenced his decision to become a chef, and continues to inspire his cooking techniques and recipe development. “To understand a cuisine, I try to understand its culture. There is no better teacher than travel,” he says.

A 1998 graduate of Johnson and Wales University, Ewing-Chow was previously employed at the Gatehouse Restaurant (now the Waterman Grille) in Providence and at the Cheeky Monkey Café in Newport, where he was chef de cuisine for seven years. Prior to his employment with Red Stripe, he worked as chef de cuisine/executive chef at Russell Morin Fine Catering for seven years.

Of his new role, Ewing-Chow says, “I look forward to working together with the talented staff of Red Stripe restaurants. Our team shares a commitment to quality, consistency, excellence and exceeding our guests’ expectations.”

“Between the expanded Providence Red Stripe and our second location in East Greenwich, we are welcoming over 4,000 guests into our restaurants each week for brunch, lunch and dinner,” states Paul Conforti, managing partner of Encore Hospitality Group. “Red Stripe has been serving refined comfort food at an affordable price point for over 10 years. With his extensive training and global culinary view, we are confident Jeremy will keep our food innovative and exciting while also maintaining the consistent quality our guests rely on. We’re pleased to have him on the Encore team.”

Ewing-Chow resides in East Greenwich.

August 31, 2015 0 comment
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News Bites: Hope & Main Announces First Group of Local Culinary Entrepreneurs, RI Food Policy Council Call for Nominations

by David Dadekian September 4, 2014
written by David Dadekian

Hope & MainCurrent news releases—Eat Drink RI is not the source for these items, though I will add I’m a huge fan of Hope & Main and was proud to have several of these first incubuses sample their product at the Eat Drink RI Festival in April, and I’m a member of the Rhode Island Food Policy Council—please follow any links for more information.

Hope & Main Food Business Incubator Announces Inaugural Cohort

More than 30 food entrepreneurs will launch culinary businesses this month as members of the state’s first food business incubator program

Hope & Main, a forward-thinking, non-profit food business incubator designed to support the local food system and to strengthen the region’s economy, today introduced its inaugural group of members, a cohort of more than 30 culinary entrepreneurs who will be growing early-stage food startups and other food-related businesses from the organization’s headquarters in Warren, Rhode Island. The companies will begin full production at Hope & Main’s newly renovated facility in September 2014.

The many resources offered by Hope & Main’s incubator program, coupled with the fact that the organization does not receive equity in its members’ companies, prompted a flood of applications from entrepreneurs seeking to jump-start food ventures. Members hail from across Rhode Island and Massachusetts, and include specialty food product makers, catering companies, food trucks, farmers, personal chefs and nutritionists.

Hope & Main will hold a Grand Opening & Ribbon Cutting event on October 3 to celebrate the opening of the newly-renovated facility, largely financed through a USDA Rural Development Community Facilities Loan, and to introduce the public to the inaugural cohort of member companies.

As the state’s first food business incubator, Hope & Main’s nonprofit incubator program gives food startups the chance to grow in their first two to three years without the cost of equipping their own commercial facilities. Members benefit from extensive mentoring, access to fully equipped and affordable workspace, and immersion in an entrepreneurial environment where they can collaborate with industry experts and peers. Hope & Main’s aim is to create a community of support for food entrepreneurs and to serve as a springboard for the launch and growth of new culinary enterprises.

Hope & Main is great example the new ‘sharing economy’ where small producers can access an extensive platform of resources that not only reduce expense and exposure to risk but also increase the chance for success,” says Lisa Raiola, founder and president of Hope & Main. “It has given these fledgling entrepreneurs the opportunity to think big even as they start small. It is their promise and enthusiasm that has brought us to this milestone.”

The inaugural cohort of entrepreneurs and their food-related startups are:

Acacia Food Truck & Kitchen
Member: Dawn Brooks-Rapp
www.acaciacafe.com
twitter.com/AcaciaFoodTruck

Agraria Edibles
Member: Barbara Link
www.agrariafarm.com
facebook.com/AgrariaFarm

Allie’s Genuine Goodness
Member: Elizabeth Alvarez
www.alliesgenuinegoodness.com

Anavila Bakehouse
Member: Margie Aitkenhead

The Backyard Food Company – CURRENTLY RUNNING A KICKSTARTER CAMPAIGN
Members: Matthew McClelland and Loubnen Sukkar
www.thebackyardfoodcompany.com
twitter.com/BackyardFoodCo

Bella Piccolina
Member: Daniela Mansella
www.bellapiccolina.com
twitter.com/dmansella
facebook.com/daniela.mansella

Biggest Little Popcorn Company
Member: Roselette W. DeWitt
www.biggestlittlepopcorncompany.com
twitter.com/biggestlilpopc
facebook.com/biggestlittlepopcorncompany

The CupCake Contessas
Members: Marylee Dixon and Karianne Polak
twitter.com/TheCupcakeConte
facebook.com/TheCupCAKEContessas

Dough
Member: Helena Sheusi
www.doughtreats.com
facebook.com/doughtreats

Essentially Coconut
Member: Sophia Gartland
www.essentiallycoconut.com
twitter.com/essentiallycoco
facebook.com/essentiallycoconut

Fox Point Pickling Company
Member: Ziggy Goldfarb
www.foxpointpickles.com
twitter.com/FoxPointPickles
facebook.com/FoxPointPicklingCo

Great Gaines Foods
Member: Judy Venter-Gaines
www.greatgainesfoods.com
twitter.com/greatgainesfood
facebook.com/GreatGainesFoods

Griffith Gardens
Member: Bryan Sirois
facebook.com/GriffithGardens

Halsey & Bowen Peanut Sauce
Member: Morgan Hollenbeck

HOLLISTER Tamales
Members: Charles and Kaari Groscup
www.HOLLISTERTamales.com
facebook.com/HollisterTamales

Laughing Gull Chocolates
Lindsay Tarnoff
www.laughinggullri.com
twitter.com/laughinggullri
facebook.com/LaughingGullRI

Lori’s Primo Granola
Member: Lori Vartanian
www.primogranola.com

Matt’s Magic Brownies
Member: Matt D’Alessio
www.mattsmagicbrownies.com
twitter.com/MattsMagicBrwne
facebook.com/MattsMagicBrownies

Mima’s Gluten-Free & Nut-Free
Members: Lois Mahoney and Betsy Shealy
www.mimasglutenfree.com
twitter.com/mimasgf
facebook.com/mimasgf

My Lil’ Chefs
Members: Jack Achenbach and Casey Paige
www.mylilchefswebsite.com
twitter.com/MyLilChefs

New England Syrup & Tonic
Members: Candace and Chris Clavin

New Urban Farmers
Members: Bleu Grijalva and Emily Jodka
www.newurbanfarmers.org

Nutritionally Sound
Member: Meg O’Rourke RD-LDN
www.harmonywithfood.com

Ocean State Smoked Fish Company
Member: Jeffrey Powell
facebook.com/OceanStateSmokedFishCompany

Pies by Moira
Member: Moira Walker
facebook.com/piesbymoira1

Spicy Penguin
Member: David Peligian
www.thespicypenguin.com
twitter.com/SpicyPenguinPVD
facebook.com/thespicypenguin

Tito’s Cantina
Member: Richard Reavis
www.titos.com
facebook.com/titoscantina

Uncle Truscott’s Classic American Confections
Member: Peter Kelly

 


Members of the RI Food Policy Council tour Hope & Main

Members of the RI Food Policy Council tour Hope & Main

The Rhode Island Food Policy Council is seeking new Council Members for the 2015 term.

New members will be elected at the December 2014 Annual Meeting.

Nomination Forms due on September 30th.

Who Should Be Nominated?

The Council seeks qualified candidates, from diverse sectors of the Rhode Island food system, who are committed to and interested in food systems change.

The membership selection process strives to achieve racial, socioeconomic, ethnic and geographic diversity.

What’s Involved?

Responsibilities of Council members include:

  • Create new and innovative ideas and plans for the Rhode Island food system
  • Monitor and promote the Rhode Island food system across multiple sectors
  • Help to maintain direction, purposes & goals, functions and responsibilities of the RIFPC

Detailed info on Council duties can be found on our website.

How Do I Find Out More?

If you have specific questions about Council roles and responsibilities, please contact RIFPC Vice-Chair Krystal Noiseux.

If you are a part of (or know of!) a community organization that might benefit from hearing more about RIFPC in general -who we are, what we do, and how community members can get involved with us – please let Krystal know and she’d be happy to reach out to them as Chair of our Governance Committee.

September 4, 2014 0 comment
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