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The United presents An Evening with the King of Cocktails
chefs & restaurantsnewswine & drinks

News Bites: The United Screening with the King of Cocktails / Blackstone Valley Culinary News / Gregg’s Adds “Winning Dish” from ProStart®

by David Dadekian May 23, 2022
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 spirited event with the King of Cocktails at The United

“For the first time at The United: Film, Literature, and Art are united in a single event featuring mixologist Dale DeGroff, filmmaker Douglas Tirola, and artist Jill DeGroff” 

The United is proud to present a unique event that will combine film, mixology and art and feature local talent. This immersive experience will take place on the evening of Sunday, June 26, 2022, at The United, 5 Canal Street in Westerly, Rl, and will include a premiere theatrical screening of the film, “HEY BARTENDER”, followed by a meet and greet with James Beard award-winning mixologist and author, Dale DeGroff and the acclaimed filmmaker, Douglas Tirola. After the presentation, there will be a book signing and cocktail event in The United Gallery. The United is a newly renovated multi use venue with cinemas, black box theater, art gallery and a shared doorway to its partner restaurant, The Cafe, which will also host a private event with Mr. DeGroff the following day for local beverage and restaurant industry staff to learn more from his lifetime of experience making cocktails.

Celebrated for being the first to revive the great classic cocktails of the 19th century with simple fresh ingredients from his helm at the Rainbow Room in the 1980s, mixologist Dale DeGroff reinvented the bartending profession, setting off a cocktail revival that continues to flourish to this day. His 2002 book, The Craft of the Cocktail (Random House), has been regarded as the most influential bartending guide for more than two decades. His latest volume, THE NEW CRAFT OF THE COCKTAIL: Everything You Need to Know to Think Like a Master Mixologist (Penguin Random House) collects his forty years of expertise and creativity with new recipes and state of the art innovations. The book will be available for purchase at the June 26th film screening and cocktail event.

HEY BARTENDER, which premiered at SXSW to rave reviews and nominations, is a documentary set against the craft cocktail movement that follows two bartenders chasing their dreams. One an apprentice working to become a principal bartender at one the most famous cocktail bars in NYC and the other an owner/bartender at a corner bar in a small town. Through their stories we experience the rebirth of the bartender and the comeback of the cocktail. Douglas Tirola is an award-winning director and producer whose films have premiered at Sundance, Berlin, Tribeca, Telluride and SXSW and include DRUNK STONED BRILLIANT DEAD (Magnolia), HEY BARTENDER (Showtime) and others. The award-winning BERNSTEIN’S WALL about Leonard Bernstein will be released this Fall.

Sunday’s events will also coincide with an ART OPENING in THE UNITED GALLERY: “Bon Vivants, Barflies and the New Cocktailians” featuring paintings and the whimsical caricatures of Saloon Artist Jill DeGroff. Jill is renowned among the cocktail cognoscenti for having captured the craft cocktail era like none other. A native Brooklynite, she now lives in Stonington, CT with her husband, author/mixologist, Dale DeGroff, whom she credits for her amazing journey.
“Jill’s work completes the evening’s trifecta and forwards our mission here at the United to unite the community through the arts. I couldn’t have dreamed of a better way to experience the joy of a colorful evening at my local watering hole than through Jill’s paintings. Nor could we have found an artist that complemented this event more splendidly,” says artist and United Staff Member Bess Gaby.

Tony Nunes added, “This collaboration with The Cafe is the first of many events where we hope to bring outstanding professionals from the culinary and beverage industries After the film screening of Hey Bartender on Sunday, guests will have the opportunity to meet award-winning filmmaker Douglas Tirola, mixologist Dale DeGroff, and artist Jill DeGroff in The United Gallery. We are so fortunate to be able to tap into the talented individuals that are attracted to what The United is able to offer to our community.”


Blackstone Valley Culinary News – April 29 – May 3, 2022

Boundary Kitchen & Bar
67 Garrity Street, Pawtucket  02861
401-725-4260
boundarykitchenbar.com

Looking for some special food this weekend?  Here are the specials from Boundary Kitchen and Bar.  Don’t forget to ask your server for drink specials and beer on tap. 

Munroe Dairy’s Sacred Cow Ice Cream Shop and Market
187 North Brow Street, East Providence  02914
401-537-4424
sacredcowicecreamshop.com/

Food Trucks and Sundaes at Sacred Cow!  Try your favorites from over a dozen food trucks, enjoy live music and of course, treats and ice cream.  Bring a blanket or lawn chair.  Here’s the schedule:  

Saturday, April 30 – 11:30 am to 2:00 pm

Sunday, May 29 – 4:30 to 8:00 pm

Sunday, July 10 – 4:30 to 8:00 pm

Sunday, August 7 – 4:30 to 8:00 pm

The Lodge Pub
40 Breakneck Hill Road, Lincoln  02865
401-725-8510
Thelodgepub.com

Have you seen the beautiful expanded outdoor deck at The Lodge?  It looks like a great place to enjoy a delicious meal….check out their extensive MENU

Davenport’s Family Restaurant
1070 Mendon Road, Cumberland  02864
401-334-1017
Davenport’s Bar and Grille
1925 Pawtucket Avenue, East Providence  02914
401-438-3381
davenportsri.com

Can’t get enough wings??  Get more for your money at Davenport’s!  Daily after 7:30 pm and after 8:30 pm on Fridays and Saturdays – in the bar and lounge – you get 50% off all chicken wings – BBQ, buffalo, crispy, boneless, garlic parmesan or with General Tso’s sauce – it’s your choice!

Smug Brewing
100 Carver Street, Pawtucket  02860
401-642-5701
Smugbrewing.com

A new release at Smug!  Click here for details on the new Cold IPA

Here are some upcoming events at Smug Brewing:  

April 30 – Paint and Sip – You’ll be creating your own Nordic Bottle Lantern and your ticket includes a Smug Brew.  Paint and Sip Tickets

On Fridays, beginning May 6 – Music Bingo!

May 7 – Bonsai and Brews – work with bonsai experts to select your own bonsai tree and learn how to prune, pot and design the tree.  Bonsai and Brews Tickets

Click HERE for more details on the Smug calendar. 

Here are some Mother’s Day options in the Blackstone Valley: 

Spumoni’s
1537 Newport Avenue, Pawtucket  02861
401-726-4449
spumonisrestaurant.com/

Spumoni’s will be open for you on Mother’s Day but make your reservations before seats fill up!  Call the number above.  Check out their MENUS.  There’s something for everyone at Spumoni’s!

Tavolo Wine Bar and Tuscan Grille
970 Douglas Pike, Smithfield, RI  02917
401-349-4979
tavolowinebar.com/Smithfield

Tavolo’s will be open from 11:30 am to 8:00 pm on Mother’s Day with their full dinner menu available as well as some Mother’s Day Specials – indoor or outdoor patio dining is available.  Call the number above to make a reservation.  

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

The annual Mother’s Day Brunch Buffet is back at Parma!  The MENU looks fantastic!  The buffet includes a carving station and fondue tower and will be available from 10:00 am to 2:00 pm.  They’ll be open in the evening from 4:30 pm to 9:30 pm with the regular menu plus Mother’s Day Specials.  Call the number above to make your reservations!

Lola’s Lounge and Cantina
55 Douglas Pike, Smithfield
401-349-4949
Lolasloungeri.com

Reservations are limited so don’t miss out on the fun in this beautiful place!  Contact Open Table

Antojitos Taqueria
1188 Cumberland Hill Road, Woonsocket
401-488-4051
Antojitostaqueria.com

The team at Antojitos Taqueria will be celebrating with a Special Menu!

Bandidos
88 Broad Street
Cumberland
401-724-0342
Bandidosrestaurant.com

Bandidos will be having DJMagik Juan starting at 6 pm with $5 shots and $5 Margaritas. 

Condesa Restaurant 
970 Douglas Pike, Smithfield 
401-349-3935
condesarestaurant.com

There’s a lot of Cinco de Mayo fun at Condesa!  There will be giveaways all day (while supplies last), a raffle for Condesa for a year coupon and a pinata giveaway for the kids and more!  Reservations will not be taken – seating will be on a first-come, first-serve basis – so plan ahead!  

The Thirsty Beaver
45 Cedar Swamp Road, Smithfield
401-349-4790
thirstybeaverpub.com

Cinco de Mayo Karaoke is happening with host Brad Pierce at The Thirsty Beaver on Thursday from 9 pm to 1 am.  Check out their Food Menu and Drink Menu.

Badger’s Pub
530 Broadway, Pawtucket
401-642-5903
www.facebook.com/badgerspubLLC

There’s a fiesta happening at Badger’s Pub!  Great food, great drinks, karaoke, dancing, tequilas, margaritas, tacos, burritos, loaded nachos and more!  Wear your colorful clothing and join the party!   

And here are more options for treating mom on Mother’s Day in the Blackstone Valley: 

Galito Restaurant
214 Columbus Avenue, Pawtucket
401-312-2200
galitosrestaurant.com

Check out their special Mother’s Day MENU.  You can dine-in with mom or place an order for take-out.  

Ten Rocks 
1091 Main St., Pawtucket  
401-728-0800
10rockstapasbar.com

Bring Mom to 10 Rocks for their lunch buffet on Sunday, May 8 from 10 am to 3 pm.  It’s only $20 for adults and $12 for kids.  Call the above number for reservations.   

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

Parma has a special Mother’s Day menu available from 4:30 to 9:00 pm – but make your reservations soon!  Mother’s Day Menu

Craft Burgers and Beer
342 East Avenue, Pawtucket  
401-723-5600
craftbandb.com

Craft Burgers and Beer does a great brunch.  Why not bring Mom there on Sunday.  Check out their BRUNCH MENU?  They serve brunch every Saturday and Sunday from 10 am to 2 pm.  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville
401-765-2661
johnnysvictorydiner.com

Johnny’s will be open on Mother’s Day starting 7 am til noon (note different hours than usual) and will have musical guest Lori Silvia from 9 am to noon on the outdoor deck.  No reservations are being taken but you why not have a mimosa while you wait!  

And don’t forget about the first night of BBQ season!  It’s happening Friday, May 6.  The diner opens at 6 am and the award-winning BBQ starts at 2 pm.  This Friday, they also have live music on the deck by “Fit to be Red” from 6 pm to 9 pm (weather permitting).  

White Dog Distilling
560 Mineral Spring Avenue
Pawtucket  02860
401-475-3789
White-dog-distilling.square.site

Here’s a great idea for a Mother’s Day gift from White Dog Distilling – get mom a ticket to the Cocktails and Gardens Event on Thursday, May 19 from 6 pm to 7:30 pm.   Learn about herb and flower raised bed gardening with local farmers at Sanctuary Herbs of Providence.  Enjoy a cocktail and light snacks made with local herbs and get recipes to take home.  You’ll also take home one plant and a culinary herb bottle or a tea pouch with 15 tea bags.  (This is an outdoor event in the gazebos – rain or shine – dress accordingly).  Get tickets HERE. 


Gregg’s Restaurants & Taverns Adds “Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition to the Menu

“Winning Dish” comes from team of four students at the Exeter Job Corps Academy

Gregg’s Restaurant & Taverns’ interpretation of “The Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition.
Gregg’s Restaurant & Taverns’ interpretation of “The Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition.

Gregg’s Restaurants & Taverns, with locations in Warwick, Providence, East Providence, and North Kingstown, is proud to announce that its seasonal menu is featuring an adaptation of the Exeter Job Corps Academy’s “Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition: a pistachio-encrusted lamb with wild mushroom risotto topped off with sautéed vegetables. 

Chef Steve Trabucco, director of Gregg’s Restaurants & Taverns’ culinary operations, modified the students’ lamb dish to feature it on the restaurant’s seasonal menu. For $22.99, guests can enjoy “The Winning Dish”: four pieces of bone-in lamb rack with a Dijon mustard and a pistachio, panko, thyme, and rosemary crust, served with asparagus, mashed potatoes, and soup or salad. 

“Gregg’s is proud to support Rhode Island’s ProStart® division and the students at Exeter Job Corps Academy,” said Chef Steve Trabucco, Gregg’s Restaurants & Taverns. “Featuring ‘The Winning Dish’ on our menu is our way of acknowledging and rewarding the hard work of the culinary team at Exeter Job Corps Academy and brings their combined vision to life.”

Under the direction of Chef Mark Bennison, Exeter Job Corps Academy students Sabina Ulysse, Jacquline Ambler, Isabel Uzosike, and Kiant’e Warren won the culinary portion of the Rhode Island ProStart® Competition and will represent Rhode Island and compete for $250,000 in scholarships at the National Restaurant Association Educational Foundation’s National ProStart® Invitational competition, which returns to Washington D.C. this May, following a two-year pause.

“We’re thrilled to see one of our member restaurants, which just so happens to be a staple in our industry on the local level, partner with ProStart® to support the next generation of great Rhode Island chefs,” said Dale J. Venturini, President/CEO of the RI Hospitality Association (RIHA) and the RI Hospitality Education Foundation (RIHEF). “These students will never forget the feeling of seeing their dish come to life and served to their family, friends, and neighbors. The RI Hospitality Education Foundation commends Gregg’s Restaurants & Taverns for demonstrating its commitment to supporting our industry’s up-and-coming talent.”

May 23, 2022 0 comment
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Miller's Famous Sandwiches interior
chefs & restaurantsnewswine & drinks

News Bites: Blackstone Valley Culinary News / Miller’s Famous Sandwiches Expansion / Providence Open Air Saturdays 2022

by David Dadekian March 29, 2022
written by David Dadekian

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



Blackstone Valley Culinary News – March 29, 2022

Harvest Kitchen
2 Bayley Street, Pawtucket, RI  02860
401-335-3766
farmfreshri.org/programs/harvest-kitchen/

Harvest Kitchen is welcoming spring with their new and expanded Spring Menu.  Check out the fresh, local ingredients they use to create healthy options for you!

Brewology
9 Cedar Swamp Road, Smithfield  02917
401-642-7111
facebook.com/brewologyri

New restaurant alert!  Brewology is open – serving coffee (iced and hot coffees, lattes, cappuccinos, mochaccinos, chai teas, as well as smoothies, protein shakes and more) and breakfast from 6 a.m. to 4 p.m. daily (bagels, sandwiches, acai bowls and pastries made fresh on site).  On Thursday, Friday and Saturday they’ll remain open until 1 a.m. serving specialty martinis, cocktails, wine and beer, as well as light bites and desserts.  There will be occasional entertainment too.  Check out the relaxing lounge space HERE.  

Davenport’s Bar and Grille
1925 Pawtucket Avenue, East Providence  02914
401-438-3381
davenportsri.com

Did you know????   Davenport’s has partnered with Providence Performing Arts Center for a Show Shuttle Dinner/Show Package program.  When you sign up for a Show Shuttle package, you receive your choice of Orchestra or 1st Dress Balcony seating for each show in the package, dinner(salad, entrée, non-alcoholic beverages, dessert, tax and tip) and round-trip transportation from the restaurant to the theatre and back.  After the show, Davenport’s will also offer coffee, tea and pastries at PPAC!  Click HERE for more information.  

Boundary Kitchen & Bar
67 Garrity Street, Pawtucket  02861
401-725-4260
boundarykitchenbar.com

Boundary has some great SPECIALS planned for Thursday, Friday and Saturday this week.  And check out this picture of their Stone Pie – stone oven pizza, hand-tossed with a custom crust.  It looks delicious!  And it’s available gluten-free too!

Here are some upcoming events to mark on your calendar: 

Mapleville Farm
544 Victory Highway, Mapleville, RI  02839
401-568-0544
MaplevilleFarm.com

Tuesday, April 12 –  Last day to order and pay for your Easter order from Mapleville Farm.  They have the most delicious homemade breads, pastries and desserts that you’ll want for the holiday.  Check out their MENU.  Orders need to be placed and paid for by April 12 and order pick up is Saturday, April 16 from 9 am to 6 pm.  

Tavolo Wine Bar and Tuscan Grille
970 Douglas Pike, Smithfield, RI  02917
401-349-4979
tavolowinebar.com/Smithfield

Sunday, April 17 – Tavolo invites you for a stress-free Easter Sunday dinner at their Smithfield and Warwick locations.  They’ll be serving their full dinner menu as well as some specials – open 12 noon to 8 pm.  You can book your reservations online or call 401-349-4979.  

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079]
Parmaristorante.com

Sunday, April 17 – Parma will be open for Easter Sunday for a Brunch Buffet from 11 am to 2 pm and dinner service with Easter Specials from 3 pm to 8 pm.  Reserve your table by calling the number above.  

A & W Root Beer
460 Putnam Pike, Smithfield, RI  02828
401-949-9892
awrestaurants.com/aw-smithfield-ri

Tuesday, April 19 – A & W Drive-In will start their Cruise Nights – every Tuesday – staring April 19.  Great food, root beer made on-site and classic cars – a great combination for a fun evening!

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI  02830
401-765-2661
johnnysvictorydiner.com

Friday, May 6 – Johnny’s begins their BBQ Season with outdoor seating and live music.  Plan to visit and try the #1 BBQ in Rhode Island according to Food and Wine magazine in September 2020.   

Mapleville Farm
544 Victory Highway, Mapleville, RI  02839
401-568-0544
MaplevilleFarm.com

Sunday, May 8 – Mother’s Day Garden Tea and Luncheon.  Enjoy soup, salad, sandwiches, pastries, candies, and tea in their perennial garden.  Seatings are at 11 am and 1:30 pm.  This is a very popular event, so don’t wait to get your tickets.  Click HERE for tickets and more information. 


East Providence’s Miller’s Famous Sandwiches Seeking Franchise Partners

Miller's Famous Sandwiches interior

For 50 years, Miller’s Famous Sandwiches has remained a dining institution in and around East Providence, Rhode Island. Today, with the third generation of family owners at the helm, Miller’s has officially launched its franchise opportunity and is ready to introduce its signature Roast Beef and variety of other mouthwatering sandwich options to throngs of new customers.

With two flagship stores already satisfying customers of all demographics in Rhode Island and Massachusetts, Miller’s intends to expand its footprint across the East Coast. President Gwendolyn Graham hopes to see approximately 5-7 restaurants open up over the next few years in an area that extends from the Northeast down to Florida.

“People love Miller’s and we’re excited to begin providing our unique product and services to customers in other communities across the country,” says Graham. “Franchise expansion doesn’t mean that we’ll cease to be family-owned, however. It just means that each new franchise owner and all of their customers become family, too. This is why our guiding philosophy has always been and always will be ‘Family Serving Family.’”

The first Miller’s restaurant was opened in East Providence, Rhode Island in 1972. Since that time, the brand has become a local icon on the foodservice scene, offering one of the best tasting, authentic roast beef sandwiches on the market. The roast beef is slow roasted every night, overnight – resulting in the most tender and tasty sandwiches. Other mouthwatering sandwich options include: Pastrami, French Dip, Reubens, Thanksgiving (Turkey), Chicken, Lobster, BBQ Pulled Pork, Ham, Corned Beef, and New England style Lobster Roll.

Remarkably, Miller’s cooks 12,000 pounds (that’s 6 TONS!) of its signature slow roasted roast beef each month and sells over 8,000 sandwiches each week.

Freshly-made sides include: crinkle cut fries, onion rings, baked beans, homemade slaw, clam strips, and more.

As for the restaurant design? Every Miller’s location is based off of the look and feel of the original restaurant that was opened nearly a half-century ago. Details such as community tables, swivel stools, and warm wood tones are just a few of the ways that Miller’s recreates this atmosphere. An open-kitchen concept allows customers the ability to watch their food being made, while giving them a better understanding of the craft, quality, freshness, and love that goes into Miller’s products.

“At Miller’s, we understand that in the quick-moving world that we are currently living in, today, sometimes it’s nice to just take a step back and get back to basics,” says Graham. “Our home-cooked menu options, our freshly prepared meals, and our comfortable dining atmosphere constantly bring customers coming back to feel that nostalgic feeling that comes with being ‘home.’”

She adds, “It’s a bit of the past continuing to the present – when quality meant something special.”

Today, armed with a refreshed brand identity, Miller’s is seeking franchise partners who understand family, understand quality, and understand what it takes to be successful no matter what the economic climate looks like.

Including a franchise fee of $40,000, the initial investment range for a Miller’s restaurant is between $396,000 and $818,000.

A typical franchise location sits approximately 1,500 to 2,200 square feet and is located in a strip center, is free standing, or is found on a pad site in a shopping center. Most Miller’s employ 20-25 full- and part-time employees.


Open Air Saturdays Returns Bigger and Better to Providence in 2022

InDowncity partners with local businesses for downtown-wide six event summer series with live music, outdoor dining and drinks, marketplaces, and family-friendly activities

Beginning May 7, InDowncity is bringing back the popular event series “Open Air Saturdays” to downtown Providence. From May through October, guests can enjoy programming across the city on the first Saturday of each month. The family-friendly event will run from 12 p.m. to 6 p.m. on May 7, June 4, July 2, Aug. 6, Sept. 3, and Oct. 1.

Each Open Air Saturdays event will feature live music performances, a rotating line-up of food trucks, two beer gardens, two marketplaces, outdoor games and activities, ample outdoor dining at local restaurants and more. Attendees are encouraged to make a day of it, visiting multiple locations throughout downtown: Grant’s Block, Aborn Street, Union Street, Biltmore Park, and the BankNewport City Center.

During Open Air Saturdays, the Grant’s Block location (on the corner of Union Street and Westminster Street) will feature live traditional music from around the world programmed by Providence World Music, as well as the return of Long Live Beerworks’ beer garden and a variety of visiting food vendors.

On Aborn Street (between Washington Street and Westminster Street) Rosalina will offer outdoor drinks, Italian street foods, and outdoor bocce. On the same block, Durk’s Bar-B-Q will program live rock and roll performances while serving drinks at an outdoor bar and offering a selection of smoked meats and barbeque.

Kin Southern Table + Bar will curate the “Kin Marketplace,” a market on Union Street—between Washington Street and Worcester Street—that highlights various BIPOC (Black, Indigenous, and People of Color) and women-owned businesses. Attendees can enjoy outdoor seating with food and drink by Kin, and a mix of R&B, Hip Hop, Reggae, and Afro Beats by local DJs.

At Biltmore Park, Trinity Beer Garden will serve local craft beer and select cocktails. Attendees can enjoy live music, a maker marketplace, outdoor games, and the exclusive opportunity to order food delivery from Reiners. Trinity Beer Garden is both family-friendly and dog-friendly. Next door, the BankNewport Skating Center will be open from 12 p.m. to 8 p.m. for roller skating.

“InDowncity is thrilled to expand our footprint this season as we welcome so many new partners to the Open Air Saturday program,” said Joanna Levitt, Director of Commercial Leasing and Marketing for Cornish Associates and InDowncity. “This season, guests can plan an entire day of strolling the various event locations, taking in unique programming at each.”

Further announcements–including lists of food vendors, musical artists, and retail vendors–will be released as the event dates near. For regular updates, visit www.indowncity.com/news/open-air-saturdays-2022 and follow @indowncitypvd on Instagram.

March 29, 2022 0 comment
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The Industrious Spirit Company's Ostreida
chefs & restaurantsfarmsnewswine & drinks

News Bites: The Industrious Spirit Company Releases Oyster Vodka / Celebrate Chinese New Year in Newport / Blackstone Valley Culinary News

by David Dadekian January 21, 2022
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 Industrious Spirit Company Announces First Ever Oyster Vodka Released in United States

Celebrates with Launch Party Featuring Specialty Version of Ostreida created for Bayberry Garden

The Industrious Spirit Company's Ostreida
The Industrious Spirit Company’s Ostreida

Today, The Industrious Spirit Company (ISCO) announced Ostreida, the first vodka distilled with oysters in the United States. In a world where so many products are created every day it’s rare to find a company doing something new and original. This product is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle.

In celebration of Ostreida, Bayberry Garden and ISCO are announcing a limited edition, small batch run of Ostreida made with a special selection of oysters from Duxbury, MA that were hand-picked for the project by Bayberry’s Executive Chef, Mike Seely. This incredibly special unique spirit will be sold exclusively in cocktails at Bayberry Garden and in bottles from the Tasting Room at ISCO.

“Our vision for our newest product was to create a perfect blend of land and sea, to capture the spirit of where we draw our energy from as a company operating out of the Ocean State. We have always had a focus on sustainability, and work with a regional regenerative farm to grow the organic corn we use for the base of our spirits—so it just made sense for us to work with oysters, one of the most sustainably farmed foods from the sea, known for their positive environmental impact (and of course their incredible flavor!)” said Manya K. Rubinstein, CEO of ISCO. “We’re thrilled to add the first vodka distilled with oysters to our roster of spirits, Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish.”

A launch party for Ostreida featuring the version created specifically for Bayberry will be held at ISCO’s Tasting Room on January 23, 2022 from 2pm – 6pm and will feature food and oysters by Bayberry Garden, as well as ocean-themed music by Da Huey X. The party will continue from 6-9pm at Bayberry Garden with a special oyster and Ostreida focused bar menu. Those who attend both the party and the afterparty will have a chance at winning a gift basket that includes oyster shucking gear, beautiful oyster jewelry from RI-trained artist Xenos Works and hot sauce from Bayberry Garden.

“We are so excited about this collaboration between our two brands, who both care deeply about supporting sustainable local agriculture and aquaculture,” said Tom Dennen, the owner of Bayberry Garden and Bayberry Beer Hall.

To further a commitment to supporting regenerative farming practices, The Industrious Spirit Company is donating a portion of all bottle sales of Ostreida at bars, restaurants and liquor stores to GreenWave, an organization that trains and supports ocean farmers in the era of climate change by working with coastal communities to create a blue economy. In support of the same goals, Bayberry Garden will be donating a portion of Ostreida sales from the afterparty to GreenWave.

ISCO makes their vodkas, gins, bourbons and experimental spirits from scratch, giving them the latitude to be creative. The base for their products begins with 100% organic corn grown for them in the Hudson Valley, NY by a farm that uses regenerative agricultural practices such as long-term crop rotations and cover crops in order to rebuild soil health, sequester carbon and keep waterways clean. ISCO prides itself on aligning its sourcing with its ideology of sustainability. The company works with local farmers in Rhode Island to repurpose its still nutrient dense production “waste” as feed for pigs, cows and goats.

“Access to incredible, sustainably grown, super fresh oysters are one of our favorite perks of living in the Ocean State,” said ISCO’s Head Distiller Dan Neff. “To create Ostreida, we perform a distillation using our 100% organic corn neutral spirit and just-hauled-from-the-sea oysters, which allows the spirit to pick up hints of minerality and oyster flavor from the whole oyster. We let the resulting distillate rest to let the flavors meld, then gingerly bring the proof down to 80 for a smooth sipping experience.”


Celebrate Chinese New Year in Newport: Castle Hill Inn and Stoneacre Garden

Excited to share Newport’s favorite restaurants will be celebrating Chinese New Year by offering limited time, celebratory dining experiences. In honor of the year of the tiger, The Dining Room at Castle Hill Inn and Stoneacre Garden will be offering special dinner menus inspired by Chinese culture and featuring traditional Chinese dishes. Please see attached for menus, along with additional details below. 

Castle Hill Inn 

To mark the re-opening of the Inn’s 2022 season, Chef Andy Taur will be offering a three—course Chinese New Year menu at The Dining Room at Castle Hill Inn. Chef Taur’s specialty menu was inspired by his upbringing cooking traditional Chinese dishes with his parents at their Cantonese restaurant.

The specialty menu will be offered alongside the traditional three-course menu, for $92 per person or $137, with optional wine pairings to accompany.

The Chinese New Year menu will be available from January 28th through February 1st. Reservations can be made online via Open Table two weeks prior to your requested day, or via email to dining@castlehillinn.com.

View the menu

Stoneacre Garden

Stoneacre Garden 

Asian inspired restaurant, Stoneacre Garden will be offering a Chinese New Year menu in celebration of the year of the tiger. The specialty menu features more traditional Chinese cuisine, such as: Scallion Pancakes, Shrimp Fried Rice, and General Tso’s Chicken.

Stoneacre Garden’s Chinese New Year Menu will be available starting February 1st through February 14th. Reservations are now open and can be made online via Resy or directly by calling at: 401-619-8400.

View the menu


Blackstone Valley Culinary News – January 18, 2022

Today’s newsletter features several fun and delicious learning opportunities available in the Blackstone Valley.  Get together with friends and family and enjoy these restaurants and events!

Atrium on Main
285 Main Street, Pawtucket, RI  02860
401-335-5500
Aomrestaurant.com

Atrium on Main has great food – check out their menu HERE.   But did you know that you can head to the lower level and learn to play disc golf?   Why not plan to have a great meal with friends and then head downstairs for some golf fun?  Call the restaurant to find out more details about the disc golf.  

Stadium Theatre
28 Monument Square, Woonsocket, RI  02895
401-762-4545
Stadiumtheatre.com

Get your tickets for “Culinary Secrets from the Best”, taking place on Monday, January 31, 2022 at 7 p.m.   This will be a tasting and learning experience, featuring four of the region’s great chefs:   Dave Ashworth from Parma Ristorante in Smithfield, Zach Fernandez from Chelo’s Hometown Bar & Grille, Angelos Petropoulos from Christopher’s Kitchen and Bar in Woonsocket and Superbowl Champion and former New England Patriots defensive lineman, Jarvis Green from Oceans 97, Inc.  You’ll learn how to make four restaurant-quality meals and cocktails at home.  You’ll be served each dish and cocktail and you’ll get recipe cardsso that you can recreate each dish and cocktail at home!   What a fun and fantastic event!   

Here’s the menu:  

Parma Ristorante – Gnocchi alla Vodka and Expresso Martini
Chelo’s Hometown Bar & Grille – Buffalo Mac & Cheese and Chelo’s Red Sangria
Christopher’s Kitchen and Bar – Mousaka (Greek Lasagna) and “Chios” Cocktail
Oceans 97 – Pasta with Shrimp Pate, Olives and Capers and White Christmas Sangria
*Menus subject to change

Seating is limited so don’t wait to get your tickets!   Click HERE for tickets.  

RI Spirits
59 Blackstone Avenue, Pawtucket, RI  02860
401-856-4111
Rhodeislandspirits.com

Get educated about gin at RI Spirits!   They’ll be hosting Gin School on Saturday, February 13 from 3 pm to 4:30 pm at their Tasting Room and Distillery in Pawtucket.  You’ll receive a gin and tonic upon arrival, learn about the history of gin, sample and smell individual botanicals and learn about taste profiles of different styles of gins.  The class concludes with a cocktail class when you get to create your own gin drink.  And you’ll receive a bottle of Rhodium gin of your choice to take home.  Snacks included too.  There is a limit of 8 students per session, so don’t wait:  Click HERE to get your tickets.  This is a recurring event, so if the upcoming class is sold out, look for future classes.   

The Honey Shop
1300 Park Avenue, Woonsocket, RI  02895
401-766-1488
Breathe-ease.com

Learn how to make authentic Italian pasta!  On Saturday, February 20 from 11 am to 1 pm, The Honey Shop will have everything you need to make pasta – farm eggs, semolina, olive oil and a variety of herbs and spices you can choose from.  Then you’ll roll out your dough, pick your pasta shape, create, cook and take home.  Cooking and tasting included.  Click HERE to sign up.  

For those of you with a sweet tooth, here is some information so you can indulge in something sweet and tasty!   

Lops Brewing
122 North Main Street, Woonsocket, RI  02895
401-616-0520
Lopsbrewing.com

Lops Brewing is hosting their First Annual Cookie Fest on Sunday, January 23, 2022 at 12 noon!  If you have great cookie making/baking skills, you could earn the Cookie Fest Title!  Click HERE for details on how to participate/register.  You don’t need to register in order to sample and judge.  

Awesome Sweets Bakery
654 Central Avenue, Pawtucket, RI  02861
401-723-4080
Awesomesweetsbakery.com

Awesome Sweets Bakery is a nut-free bakery, and they want to remind you that Valentine’s Day is coming!!   Don’t wait too long to place your orders for Valentine’s Day.  Awesome Sweets has beautiful cupcake bouquets for the holiday as well as chocolates and other goodies.  Check out what they have on their Facebook page HERE.

January 21, 2022 0 comment
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WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
chefs & restaurantsfarmsnewswine & drinks

News Bites: WhistlePig Launches PiggyBack Rye Smash / Blackstone Valley Culinary News / Local Agriculture and Seafood Act Grants 2021

by David Dadekian October 6, 2021
written by David Dadekian

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



WhistlePig Launches PiggyBack Barrel Aged Rye Smash in Time for Tailgating Season
World’s First Craft Can is Made with 100% Estate Rye, Harvested From the Same Fields as WhistlePig’s Award-Winning Whiskey

WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

WhistlePig Whiskey, a leading distiller of independent craft whiskey, is excited to introduce the first-ever, super-premium, ready-to-drink craft Rye beverage – PiggyBack Rye Smash. The small-batch canned beverages are specially crafted with barrel-aged ingredients and 100% Estate Rye grown directly on the WhistlePig Whiskey Farm.

A bolder, more balanced and full flavored take on a seltzer, each can is locally crafted and independently made in the U.S. with all natural ingredients, and packed with 100% of the good stuff like fresh farm fruit and natural carbonation. 

Jeff Kozak, Chief Executive Officer of WhistlePig exclaims, “We’re a restless and experimental team who love to fight the good fight for Rye, in whatever form that means. We thrive on testing out new, innovative, and dynamic ways to use our Rye.  We crafted this drink with 100% Estate Rye directly from the WhistlePig Farm, and paired it with ingredients barrel-aged in our WhistlePig barrels – staying true to our WhistlePig ways.”

Giving iconic cocktails a fresh twist, PiggyBack Rye Smash comes in three delicious flavors – Blackberry Lemon Fizz, Session Citrus Mint, and Fresh Ginger Lime – for a refreshing take that is perfect for grilling, tailgating, cornhole, or catching up with friends around the bonfire. Expertly crafted like a good whiskey cocktail should be, each flavor balances fruit, citrus, and strength for a delicious, craft-inspired Rye beverage you won’t want to hit the outdoors without. 

This game-changing canned cocktail will be available in four-packs (SRP: $17.99) in Georgia, Missouri, Vermont, Massachusetts, and Rhode Island, expanding across the U.S. in 2022. Each 12-ounce can contains 8 percent ABV and is best straight from the chilled can, making it the perfect ready-to-drink beverage. 

For additional information and product availability, please visit www.piggybackryesmash.com. Follow @whistlepigwhiskey on Instagram, Twitter, and Facebook to show your favorite way to enjoy WhistlePig PiggyBack Barrel Aged Rye Smash.

WhistlePig PiggyBack Barrel Aged Rye Smash Tasting Notes

  • Blackberry Lemon Fizz: Slightly sweet and naturally carbonated. The perfect balance between fruit and freshness. Turn up the music, then turn up a can and let the blackberry and barrel-aged lemon take your senses for a spin.
  • Session Citrus Mint: Features the sweetness and tartness of a farm fresh lemonade balanced with notes of WhistlePig PiggyBack 100% Rye and a hint of mint. 
  • Fresh Ginger Lime: Inspired by the Moscow Mule, it strikes a unique balance between the spicy warmth of ginger, a juicy citrus hit, and a hint of 100% Rye. 
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

Blackstone Valley Culinary News – October 6, 2021

Harvest Kitchen
2 Bayley Street, Pawtucket, RI  02860
401-335-3766
farmfreshri.org/programs/harvest-kitchen/

Harvest Kitchen has salami specials this week:  Salami Grilled Cheese (Cheddar and Parmesan, Danieli Sweet Salami, Pesto and Blistered Tomato) for $6.00 and a Hot Italian Sub (Narragansett Creamery Smoked Mozzarella, Danieli Hot Sausage, Deli Style Lettuce, Pickled Jalapeno, May and Mustard).  They are open Monday through Friday from 10 am to 3 pm.  And check out their new Fall Menu.

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

Parma is offering family style chicken dinners on Wednesdays.  It includes ½ roasted chicken, pasta (pink or red sauce), choice of garden or Caesar salad and oven roasted potatoes with focaccia bread and dipping oil.  You can dine-in or place an order to bring home.  Single – $15.95, Dinner for 2 – $27.95, and Dinner for 4 – $59.95.  For all their menus and specials, click here:  Parma Ristorante

Cook & Dagger
566 Putnam Pike, Greenville  02828
401-349-3927
Cookanddagger.com

Here a link to a great article about Cook & Dagger by “Only In Your State” recently:
Only In Rhode Island    Cook & Dagger supports local farmers and businesses – check out their wonderfully creative menu on their website:  Cook and Dagger.  For the pumpkin lovers, they’ve got a dessert you’ll want to try:  Pumpkin and Brown Sugar Crème Brulee!   

Notes Coffee Co.
508 Armistice Blvd., Pawtucket 02861
401-335-5181
notescoffeeco.com

Speaking of pumpkin….Notes Coffee Co. has their fall goodies menu out:  House-made Pumpkin Spiced Latte, House-made Pumpkin Spiced Chai, House-made Rosemary Maple Latte, Chagaccino Latte, Apple Cider Doughnuts (*GF *V Available), Caramel Macchiato Old Fashioned, Pumpkin Coffee Cake, Pumpkin Cream Cheese Danish and Pumpkin Chocolate Chip Muffin.  See their entire menu and order online here:   Notes Menu

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

So much happening at RI Spirits!  They’ve got a new fall menu, including fall cocktails and food, they’ve got fall product releases (including the very popular coffee & black walnut vodka filled chocolates) and new events (live music, Spooky Spirits Halloween Party and a Sassy Succulents DIY Terrarium Workshop) scheduled into mid-November.    For all the details, click here:   RI Spirits News


Governor McKee Announces $250,000 In Grants To Spur Growth Of Agriculture, Aquaculture, And Seafood Sectors

Twenty grantees obtain funding through the Local Agriculture and Seafood Act, aimed at helping small businesses in RI’s green economy prosper and increasing the diversity of both food producers and foods in the state

Rhode Island Department of Environmental Management
Rhode Island Department of Environmental Management

Governor Dan McKee and the Rhode Island Department of EnvironmentalManagement (DEM) today announced $250,000 in grant awards aimed at spurring growth in the agriculture, aquaculture, and seafood sectors of the economy. The grants are funded by the state through the Local Agriculture andSeafood Act (LASA), which directly benefits and strengthens the local food system by helping new and existing small businesses and food initiatives take root and prosper. Now in its seventh year, LASA has provided more than $1.4 million – through grants up to $20,000 – to support the growth of RhodeIsland’s local food economy.

“The 2021 Local Agriculture and Seafood Act grants prioritize projects that support the entry, growth, and sustainability of small or starting green sector businesses, with a particular focus on supporting a diversity of foods and food producers,” said Governor Dan McKee. “This will help make our local food system both more resilient and inclusive, which is a win-win for Rhode Islanders.”

“Small businesses are the backbone of the Rhode Island economy and small agriculture and seafood businesses are the backbone of the local food system,” said Lieutenant Governor Sabina Matos. “The COVID pandemic has exposed that one of our weaknesses is food insecurity – too many Rhode Islanders lack reliable access to a sufficient quantity of affordable, nutritious food. The LASA grants will invest in our state’s vibrant food economy and build capacity to feed more people.”

“DEM is always working to get more home-grown food on the table and by supporting local farmers and fishers in growing their businesses, the LASA grants help achieve this,” said DEM Acting Director Terry Gray. “Growing local and eating local, fresh, sustainable food minimizes transportation costs, reduces carbon emissions, and boosts the local economy while providing the freshest product possible to the consumer.”

The 2021 LASA grantees

African Alliance of Rhode Island, Providence, $15,175: To help establish two permanent sites for weekly farmers’ markets and provide markets at three rotating locations from June to October.

Ashawaug Farm, Ashaway, $20,000: To purchase a tractor and thus expand the farming operation’s agricultural production.

DBA Ocean State Community Seafood, Warren, $9,910: To develop tools and educational/outreach resources and initiate a presence at local festivals, farmers’ markets, and docks, to enhance local fishers’ brands, consumer connections, and profitability.

First Light Fisheries Inc., Portsmouth, $20,000: To develop marketing techniques and business channels to increase profitability of catch sales to local restaurants, small grocery stores, and the public across the state.

Hawk and Handsaw Farm LLC, Newport, $5,167: To purchase a caterpillar tunnel to expand business, extend the growing season, and provide more locally grown food to the community.

Hope’s Harvest Rhode Island, Providence, $20,000: To enable contracts to grow produce for the local emergency food system, build farmer capacity, and enhance the economic competitiveness of RI-grown agricultural products.

Movement Ground Farm, Tiverton, $10,756: To purchase essential items to increase farm viability, such as a potato digger to aid in harvest, a buckeye cultivator and tool bar for weed management, and a composting toilet to accommodate increased farm visitation.

Quaintly Farm LLC, Providence, $10,532: To update an existing high tunnel (where plants are growing right in the ground as they would in a garden) thereby establishing a longer growing season and increasing capacity of local vegetable and fruits to Communities of Color.

Revelry Greens/White Horse Farm, Portsmouth, $18,500: To initiate a farm expansion project, which will provide new tools, season extension, arborist services, and infrastructure needed to increase no-till vegetable production and establish a new, full-time family farm in Portsmouth by 2022.

Roots 2Empower, Pawtucket, $12,904: To construct a drying shed to enable the increase of value-added products such as vinaigrettes, garlic powders, and savory rubs.Sakonnet River Oyster Company, Bristol, $10,000: To purchase a tube sorter or tumbler, which sorts oysters by size and efficiently prunes the edges of the oysters. The tumbler will help produce a higher yield of marketable oysters

Silk Tree Farm, Exeter, $20,000: To buy a tractor and attachments to allow the farm to execute daily tasks more efficiently and safely.

Small World Farm LLC, Little Compton, $15,000: To build an agricultural utility building that will serve as a farmer’s market, enabling direct consumer sales of fresh and local produce.

Snake Den Farmers Association, Johnston, $8,607: To update a washroom to a standard of food safety that meets state and federal requirements and provide an indoor protected workspace to enable an extended harvest season.

Southside Community Land Trust, Cranston, $15,426: To provide farmers at Good Earth Farm with a designated space for crop storage and wash/pack facilities.

Swallowtail Farm and Cidery, Glocester, $7,795: To purchase a cool bot-regulated walk-in cooler for processing and storage of apple cider, honey, and vegetables.

Tiverton Farmers Market, Tiverton, $16,180: To promote growth for small agricultural producers and food entrepreneurs by providing a year-round farmers’ market to the local community.

Wellspring Apothecary, Tiverton, $2,500: To purchase a tincture press and dehydrator to assist with more efficient herb processing.

Westerly Land Trust, Westerly, $5,000: To purchase materials to construct a permanent farm stand, which will facilitate community access to local grown food and agricultural products.

Winterhawk Vineyards, West Kingstown, $6,548: To expand the capacity of the grape vine cloning operation from 50 stations to 200 stations and double output by higher-efficiency pumps, misters, and controls.

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