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Pawtucket Wintertime

chefs & restaurants news wine & 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.

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

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

chefs & restaurants farms news wine & drinks

News Bites: Bristol Oyster Bar Oyster Madness / Quahog Week 2017 / March Madness at Pawtucket Wintertime Farmers Market / Trio Reopened and Avvio Brunch

by David Dadekian February 21, 2017

written by David Dadekian

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

Bristol Oyster Bar Presents Oyster Madness

The Bristol Oyster Bar, “The Home of Rhode Island’s Finest Oysters” in partnership with The Ocean State Shellfish Cooperative, and MS WALKER RI are proud to announce “Oyster Madness.” Bristol Oyster Bar has set up a tournament style bracket pitting oyster farms from across the Ocean State against one another. Oyster Madness will begin on Tuesday March 7th at 6pm at The Bristol Oyster Bar located at 448 Hope St Bristol, RI 02809 and continue each subsequent Tuesday at 6pm until the “Championshuck” conclusion on Tuesday April 4th at 6 pm.

The tournament is made up of 16 oyster farms and it’s played one-and-done style. The farms are seeded 1 through 8 and sorted into 2 regions. Each round the numbers shrink, going from the “Briny & Sweet 16” all the way to the “Championshuck”. The oysters will be served at the Bristol Oyster Bar in a blind tasting format. Participants that partake in the blind tasting will be required to fill out a scorecard selecting which oysters they prefer. All of the votes will be tallied each week until a final champion is selected.

There are two ways to participate. The first way is to fill out a bracket available February 1, 2017 at www.bristoloysterbar.com and email it to [email protected] or come and drop it off at the Bristol Oyster Bar. The second way is to fill out a bracket and to come and participate in the blind tastings. There will be weekly prizes for a best brackets and 2 grand prizes for top score. Complete prizes, rules and regulations will be available February 1, 2017 at www.bristoloysterbar.com.

Download an Oyster Madness Bracket

2nd Annual Quahog Week Kicks Off March 20

Quahog Week, which made its debut last year, returns March 20 – March 25, 2017. The week-long celebration highlights the importance of Rhode Island’s wild harvest shellfish to the state’s history, traditions, and economy. As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events.

“Whenever I go out to eat, I look for Rhode Island shellfish,” said DEM Director Janet Coit. “I know I’m not alone. Our flavorful clams and oysters are enjoyed all over the world. And going out on the water with our local fishermen has made me appreciate all the more the hard work and dedication at the heart of our fishing industry. Quahog Week is our opportunity to step back and celebrate our wild harvest shellfish – as well as our state’s amazing array of eateries. I look forward to sampling the many tasty dishes that will be featured by our partner restaurants as well as preparing some of my own at home. I hope everyone joins in the fun during Quahog Week – and beyond.”

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Thousands of land- and water-based businesses are supported by the industry. And local favorites like the quahog “stuffie” are enjoyed by people near and far.

Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and Rhode Island coastal waters. To support continued industry growth, the State, along with its partners, developed the RI Seafood brand to uniquely identify local seafood in the marketplace and to provide a brand under which local seafood events and activities can take place.

Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishers year-round as well as serving as a treasured pastime for Rhode Island families. Quahog Week will highlight this history and value through several planned events, including a kick-off celebration at Save The Bay in Providence on Monday, March 20 and a wrap party on Saturday, March 25 at the new headquarters of Narragansett Beer in Pawtucket. For more information on planned programming or to sign up as a Quahog Week partner or participating venue, visit www.seafoodri.com.

Quahog Week partners include Dave’s Marketplace, Discover Newport, Eat Drink RI, Go Providence, Isle Brewers Guild, Johnson & Wales University, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, and the University of Rhode Island.

March Madness at the Pawtucket Wintertime Farmers Market

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 prizes valued at over $300! 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: A Month of 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 4, 10a – Cooking Demo by Harvest Kitchen
March 11, 10a – Cooking with Kimchi Demo & Tasting by Chi Kitchen
March 18, 9:30a – Beer and Food Pairing by Hope & Main and Bucket Brewery
March 25, 10a – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

Baskets… of delicious produce to feature on your dinner table!
Dunks… of fresh baked-goods into steamy, locally roasted coffee!
Hoops… used to support greenhouses that make winter harvests possible!
Nets… that harvest fresh-caught seafood from our region’s waters!

Trio Reopens with Enhanced Menu and Expanded Bar

After closing briefly for renovations, Trio restaurant, located at 15 Kingstown Road in Narragansett, RI, will welcome guests back to the seaside restaurant on February 9 (weather permitting) with an enhanced menu and an expanded bar space. For more information on Trio and to see the full menu, please visit the website at www.trio-ri.com

Located in the sandy shoreline community of Narragansett, Trio brings a relaxed, sociable vibe to its newly-expanded bar area, perfect for community get-togethers, raw bar and cocktails or a leisurely dinner on a stroll through town. Locals and visitors alike will enjoy this year-round, go-to spot for the familiar comfort, fresh flavors and trusted hospitality of Trio.

Trio’s cuisine, conceived by Executive Chef Walter Slater, is inspired by local and regional flavors. The menu contains a unique selection of shareable appetizers, fresh salads, distinctive pizzas, house-made pastas, New England seafood, and simple, wood-fire grilled entrees, and is complemented by an extensive, global wine list, a beer menu featuring regional drafts plus an assortment of bottles, and a creative, one-of-a-kind cocktail menu.

Diners will find an array of new appetizers including Littleneck Stuffies with chourico, bread crumbs, parsley and lemon zest; Parmesan Truffle Fries with garlic aioli; Raw vs. Roasted with roasted red and yellow beets with radish, feta, almonds, cucumber, carrots and citrus vinaigrette; Hummus Flatbread featuring garlic-white bean hummus, cucumber, tomato, red onion, olives and feta; Rosemary + Sea Salt Chips with roasted onion dip; Jonah Crab Dip with avocado, cucumber and house-made crostini; as well as traditional favorites including Antipasto, Fried Galilee Calamari, and an assortment of raw bar and soups.

New pizza and sandwich selections feature BBQ Chicken pizza with grilled red onion, bbq sauce, cheddar and mozzarella cheeses, and chives; a Turkey Club with house-roasted turkey breast, bacon, Bibb lettuce, tomato, and mayonnaise on toasted Pullman loaf bread and served with French fries; and a Grilled Chicken Sandwich on a ciabatta bun with fontina cheese, arugula, pesto, roasted red peppers and French fries. Guest favorites remain on the menu and feature the Lobster Roll, Sunset Farm Burger, and several pizza varieties.

In addition to long-time favorite Linguini + Clams, Trio has added several new pasta dishes to its menu including Bolognese with house-made rigatoni, braised veal, beef and pork, tomato, red wine, cream, ricotta salata and basil; Grilled Shrimp Risotto with fresh peas, squash, parmesan, Arborio rice and lemon-butter sauce; Venda Lobster Tortelloni with lobster meat, arugula, fennel-tarragon cream sauce; and Chicken Alfredo with fettuccini, pulled chicken, broccoli, grape tomatoes, roasted garlic, parmesan cream sauce and arugula.

The newly-created ‘Dishes’ section features Grilled Salmon with roasted root vegetables, kale, quinoa, and butternut squash puree; Steak Frites with marinated flat iron steak, mixed greens salad, and creamy horseradish-blue cheese sauce; Filet Mignon, featuring an 8 oz. filet, mashed potatoes, Brussels sprouts, mushrooms, and black pepper-demi glace; Baffoni Farm Chicken featuring a roasted half-bird, mashed potatoes, Brussels sprouts, mushrooms and thyme jus; and Chicken Parmesan with linguini.

An assortment of salads and new side dishes are also on Trio’s menu.

Beverage choices include draft and bottled beer offerings from local breweries including Narragansett Lager, Whaler’s Brewing Hazelnut Stout and East Coast IPA, Maryann’s Ginger Spice Ale, Fool Proof’s Backyahd IPA, Grey Sail Brewing’s Flagship Cream Ale, Samuel Adams Hopscape, and Citizen Cider Unified Press. A full wine list by the glass and bottle, and craft cocktail list is also available.

Food and drink selections are offered throughout Trio’s dining spaces including its traditional dining room, cobblestone patio with shaded tables, and around the newly renovated bar space, a welcoming spot to share a bite, a drink and a colorful story.

Avvio Ristorante Welcomes the Weekend with New Brunch Menu

Hearty Italian Dishes and Hand-Crafted Cocktails are the Perfect Weekend Recipe

Avvio’s Steak Benedict

Avvio Ristorante, located at 90 Hillside Road in Garden City Center, is pleased to announce a new brunch menu, available Saturdays and Sundays from 11:30 a.m. to 3:00 p.m. For more information or to make a reservation, please call 401-942-2900 or visit www.avvioristorante.com.

Brunch at Avvio begins with a selection of fresh squeezed juices, including lemonade, orange, and grapefruit ($3-$4); espresso, cappuccino, latte, and coffee ($3-$4); and hand-crafted brunch cocktails, including the Charred Grapefruit Mimosa with prosecco, charred-grapefruit syrup, and grapefruit juice; the Avvio Bloody Mary with vodka, house Bloody Mary mix, a seasoned rim, and pickled vegetables; the Melograno Peroni with Peroni and pomegranate liquor over ice; and the La Fioritura Spritzer: moscato, orange blossom water, and soda ($8-$10).

Avvio’s brunch dishes ($10-$19), which will quell both savory and sweet cravings, include the Day Break Panini: stirred egg, fontina, double thick smoked bacon, black pepper aioli, toasted ciabatta, home fries; Belgian Waffle with warm local maple syrup, seasonal berries, and powdered sugar; Melon & Prosciutto Salad: cantaloupe and honey dew with crispy prosciutto, baby arugula, ricotta salata, and a white balsamic vinaigrette; pulled Baffoni Farms Chicken Hash with wood-roasted vegetables, butternut squash, Yukon gold potatoes, and two poached eggs topped with hollandaise sauce and grilled country loaf; a Veggie Frittata with tomato, asparagus, wood roasted mushrooms, home fries, and grilled bread; Green Eggs & Ham: stirred egg, arugula pesto, speck, fontina cheese, toasted ciabatta, home fries; Steak Benedict: poached eggs, tomato, and flat iron steak served with grilled focaccia, hollandaise, and home fries; and a Breakfast Pizza topped with mascarpone, mozzarella, grilled red onion, pancetta, marinated tomatoes, scrambled eggs, and basil.

February 21, 2017 0 comment

chefs & restaurants farms news wine & drinks

News Bites: RI Honors Food Day, Farm to School Month / Pawtucket Wintertime Farmers Market / Jamestown FiSH / Coastal Wine Trail

by David Dadekian October 20, 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.

Rhode Island Honors Food Day, Farm to School Month

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

The RI Farm to School Project is busy throughout the month of October, supporting special events and distributing resources to engage the state’s schools and institutions in fresh, delicious and nutritious local eating. Governor Gina Raimondo recently proclaimed October to be “RI Farm to School Month.” And the most recent USDA Farm to School Census revealed that Rhode Island schools rank number-one in the nation for district participation in Farm to School programs!

At the same time that obesity and diabetes are occurring in our nation at record rates among children, Farm to School activities empower youth to think critically about the food they eat, to learn about nearby farms and how food is produced, and to taste for themselves that healthy, fresh foods are delicious. Farm Fresh Rhode Island’s Farm to School Project is a critical part of the non-profit’s strategy for fostering a culture of healthy eating in the next generation of consumers. As larger local farms seek secure wholesale markets, school meals represent a viable outlet for Rhode Island farmers. Farm Fresh RI hopes that local food celebrations generate enthusiasm among diners and demand by meal providers so that RI Grown items continue to appear regularly on cafeteria menus.

“Consistent purchases by institutional customers such as Rhode Island’s school food service providers are what our agricultural producers need to assure their investments in expansion,” notes Farm Fresh RI Co-Executive Director Sheri Griffin. “These sustainable purchasing relationships are a win-win for everyone. Our students benefit by enjoying the freshest and most delicious food as our agricultural economy thrives. This kind of activity fosters the development of a secure and sustainable local food system.”

Instagram art contest sponsored by the RI Fruit Growers Association
In celebration of both National and Rhode Island Farm to School Month, as well as Farm Fresh RI’s “Harvest of the Month” initiative featuring apples for October, the RI Farm to School Project hosted an Instagram art contest sponsored by the RI Fruit Growers Association. Rhode Island middle school students (5th – 8th grade) were invited to submit artwork or photography depicting their enthusiasm for Farm to School, Rhode Island agriculture and Rhode Island grown foods. Two fifth-grade students from Reservoir Avenue School in Providence won the contest for their class with colorful drawings of RI Grown fruits and vegetables. Teacher Maureen Rooney’s class will enjoy the first-place prize: apple picking while on a farm fieldtrip Tuesday, October 25, hosted by Steere Orchard in Greenville, RI. The class will also celebrate the second prize, a local foods classroom cooking extravaganza. Students will use RI Grown foods to prepare brunch this Friday, October 21. Menu items include veggie frittatas featuring various vegetables from RI Mushroom Company and multiple RI farms, Baffoni Farms eggs, Schartner Farms sweet potato hash, Steere Orchard apple crisp, and apple pie smoothies using Narragansett Creamery yogurt.

Sodexo Providence, the food service provider at Reservoir Avenue School, will hang the winning artwork in the cafeteria—where all students can view it while enjoying a Great RI Apple Crunch on Food Day, October 24.

The Great RI Apple Crunch, October 24
The second annual Great RI Apple Crunch will be held at Pell Elementary School in Newport, RI, on October 24th—Food Day. To celebrate, the entire school population (including over 850 students, plus faculty and staff!) will gather at 2:00 pm on the school lawn to simultaneously bite into a delicious apple grown locally at Steere Orchard.

The event is coordinated by the school’s food service director, Cindy King of Chartwells, and Farm Fresh RI’s Farm to School team. Chartwells and Farm Fresh RI have worked together in Newport and all East Bay school districts for over 10 years to promote RI Grown foods in school meals and to facilitate food education activities like classroom nutrition lessons, gardening programs and after-school cooking clubs.

This October, Chartwells is participating in Farm Fresh RI’s “Harvest of the Month.” In exchange for printed marketing materials and support with local food celebrations, the district has committed to purchasing RI Grown apples three times during the month!

Farm Fresh RI Wintertime Farmers Market Celebrates 10th Year!

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

The Pawtucket Wintertime Farmers Market is opening for its 10th season on November 5, 2016. The largest indoor farmers market in New England, it will be open every Saturday through April 29, 2017 from 9am to 1pm — this year including both December 24 (Christmas Eve) and December 31 (New Years Eve). That means extra holiday shopping opportunities for consumers and more chances to support local businesses.

To celebrate the 10th anniversary of the wintertime market, Farm Fresh Rhode Island will be hosting special events, cooking demos, give-aways, and sales throughout the season. Ever growing, the 2016–2017 Pawtucket Wintertime Farmers Market will be home to a bustling community of shoppers, families, musicians, artists, growers, and artisans gathering over a shared interest in delicious locally grown foods. The market will feature over 80 new and returning vendors selling a huge array of local products, from fresh produce, seafood, poultry, meats, and cheeses to baked goods, prepared foods, herbal remedies, seasonal flowers and wreaths… and so much more! The Pawtucket Wintertime Farmers Market is located in two spacious hallways at 1005 and 999 Main St., Pawtucket, RI 02860. The R-Line bus literally stops at the market’s front door. Multiple parking lots are provided for convenience, and street parking is available in the surrounding neighborhood. Ramp accessibility is located at the 999 Main St entrance and in the building’s center courtyard. For more information: farmfreshri.org.

From Humble Beginnings — 10 Years of Supporting Local Growers
“Let’s just do it. Let’s find a place!” That was how it all started, seemingly simple words that transformed years of dreaming into a realistic way to support RI food producers all year long. Farm Fresh RI Co-Executive Director Sheri Griffin was there, then just starting at the fledgling nonprofit. Griffin along with Farm Fresh RI founders Louella Hill and Noah Fulmer knew that local growers need a consistent marketplace to thrive, even after the New England temperatures start to dip. But asking for a commitment from vendors and pulling together all the logistics were far from a sure thing.

“At first, we weren’t even certain it would fly,” explains Griffin. “As a grower, it’s one thing to need a marketplace. It’s another to be able to dedicate valuable time and resources to test new waters.” In fact, the market may not have gotten off the ground in 2007 without integral support from AS220, a Providence gallery and forum for the arts that donated space and tables for that first wintertime market. But the market was a hit almost immediately — thanks to Hill Orchards, Simmons Farm, Matunuck Oyster Farm, Earth Essence Herbals, Wishing Stone Farm, Jack’s Snacks and Whispering Elms Farm blazing the trail, and Farm Fresh RI rounding out the market with buy-in from other small vendors. So, after that first season, Griffin and team were again in search of a space to house the growing demand.

By the following November, 2008, the market had moved to its current home in the Hope Artiste Village in Pawtucket, after recommendations by Farm Fresh RI friends and market partners New Harvest Coffee Roasters and Seven Stars Bakery, which had already set up shop in the building. Jumping dramatically from 7 to 51 vendors in just its second year, the market’s success was a boon, and it has continued to thrive in the years since. In Fall 2012, with the market bursting at the seams, Farm Fresh RI expanded the market into two hallways — as it will continue to be this, the 10th year!

“The Wintertime Market has made a real difference to a lot of local growers,” explains Griffin. “Having a stream of income from the other eight months of the year can help make or break small food & agra businesses. And our community is hungry for what they catch, grow and create. Making these connections is what Farm Fresh RI is all about.”

Cash, Credit/Debit, EBT Accepted
The market accepts cash, check, credit/debit, and EBT. For shoppers using SNAP (Supplemental Nutrition Assistance Program) benefits, Farm Fresh RI provides a 40% bonus! Customers simply swipe their EBT card at any of the market Welcome Tables and receive tokens to spend on groceries at the market. For every $5 swiped on EBT, shoppers get $2 FREE Bonus Bucks to buy fresh fruits and vegetables — and the tokens never expire!

Sunday Brunch Begins at Jamestown FiSH

At Jamestown FiSH, Sunday Brunch is a special event. We have made every effort to elevate its status to an art form. With imaginative twists on traditional dishes and inventive new creations inspired by European cuisine, we strive to give our guests an unprecedented dining experience.

A sampling from the menu includes: Omelette, served with a side of Scotch Whiskey Smoked Salmon or Prosciutto & Atwell’s Gold Cheese; Ceufs en Meurette, a classic Burgundian egg dish comprised of two poached eggs topped with a sauce made with copious amounts of red wine, bacon, shallots and mushrooms, then harmonized with a touch of butter and served on top of toasted country bread; Brioche Paine Perdu, with apple-cranberry compote; Jamestown Fish Soup, a spicy soup made with the daily catch, tomato, saffron, fennel hot pepper and a gruyère frico and; Cod “Acqua Pazza,” local Cod poached in a “crazy water” of white wine, hot pepper, garlic, parsley and a touch of tomato and served with potatoes and spinach.
(view the entire menu)

Join us in our sunny dining room from 11 a.m. – 2 p.m. each Sunday through May. A dinner menu is offered from 2 p.m. – 7 p.m.

Demand for CT, RI, & MA Coastal Wines Peaks with Record Attendance

Tasting Deal for 10th Anniversary of Coastal Wine Trail

Newport Vineyards in Fall, photo by Marianne Lee Photography

Look out, Napa! Wineries in Connecticut, Rhode Island, and Massachusetts are seeing record demand for their whites, reds, and sparkling beverages. The Coastal Wine Trail, a nonprofit group of 14 wineries that weave through the heart of Southeastern New England, has quietly built a reputation for serving nationally recognized wines in unique tasting rooms that offer a deep connection to the roots of each bottle. Tourists and locals alike are taking notice, making the Coastal Wine Trail a top destination in New England.

The secret’s out. Tickets for the Coastal Wine Trail’s annual Wine, Cheese, and Chocolate Festival sold out two months before the event, even after expanding the event to allow 600 hundred additional guests. Even wineries are taking notice. In the past year, five new wineries have joined the Coastal Wine Trail, skyrocketing foot traffic to the wineries.

“There is a new energy on the trail,” said Maggie Harnett, Director of the Coastal Wine Trail, which is celebrating its 10th anniversary this year with special tasting deals. “There is a growing awareness that wines made in Southeastern New England are truly exceptional and can compete on a national level.”

Member wineries have amassed an impressive collection of international and national awards, including a Gold Medal in the 2016 Indy International Wine Competition, a Silver Medal in the 2015 Amenti Del Vino 22nd Annual International Wine Competition, and second place in the Dry White Wine category from the Connecticut Specialty Food Association. Saltwater Farm Vineyard was named one of the Top 50 Romantic Wedding Venues in the U.S. by Brides Magazine.

The secret to the Coastal Wine Trail’s success? An unusually tight-knit community of winemakers who are dedicated to creating more than great wines. These winemakers, including a former dentist, snowboarding instructor, and engineer among them, want to convert every visitor into wine lovers, as they were once converted. Call them wine missionaries, because to join the Coastal Wine Trail, you must have a tasting room to connect with visitors.

Close proximity to each other also means travelers can tour the entire Wine Trail in two to three days, all the while sticking close to New England’s scenic coastline. The heart of the Coastal Wine Trail is less than 3 hours from New York City and 90 minutes from Boston.

To celebrate the Coastal Wine Trail’s 10th anniversary, member vineyards are offering a barrel of a deal for just a few more weeks: 67% off a Vintner’s Tasting Ticket that includes wine tastings for two at each of the 14 member wineries. Bottle yours today for just $99. Vintner’s Tasting Tickets can be purchased on the Coastal Wine Trail website: http://coastalwinetrail.com/on-sale-vintners-tasting-ticket/.

October 20, 2016 0 comment

chefs & restaurants farms news

News Bites: 2015 Scouting for Food Drive / Easy Entertaining Inc. 2015 Thanksgiving / Backdoor Bread by Seven Stars Bakery / Pawtucket Wintertime Farmers Market

by David Dadekian November 3, 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.

Boy Scouts Prepare for 28th Annual Food Drive, Ask Community to Give Generously

Scouts Will Deliver Door Hangers for RI Community Food Bank Donations on October 31

Food will be collected on November 7, Beginning at 9 a.m.

Narragansett Council, Boy Scouts of America

Narragansett Council, Boy Scouts of America is preparing for its annual “Scouting for Food Good Turn” drive for the 28th consecutive year. On October 31st, thousands of Scouts from across the state will be distributing door hangers to neighbors’ homes seeking donations of nutritional, non-perishable canned goods. Donation pick-ups will take place the following Saturday, November 7 starting at 9 a.m., and will be delivered to the Rhode Island Community Food Bank.

More than 200 troops will participate in the drive, collecting canned goods from homes throughout Rhode Island, Southeastern Massachusetts and Connecticut.

“As members of the community, we want to ensure that all of our neighbors have access to nutritional food,” said Joe DeStefano, Volunteer Coordinator for the annual Scouting for Food drive since it began in 1987. “Scouting for food does just that while teaching Scouts the importance of helping those in need.”

Each month, 60,000 Rhode Islanders seek food assistance through the Food Bank’s network of emergency food programs. 14.4% of Rhode Island households are food insecure, and 4.6% of Rhode Island households experience severe hunger. 150,000 Rhode Islanders are living in poverty.

Over the years, the Scouts have collected more than 8.5 million pounds of food for the Food Bank.

“We are thrilled to have the support of the Boy Scouts for the 28th year,” said RI Community Food Bank CEO Andrew Schiff. “We rely on these dedicated young people to help stock our shelves just in time for winter, providing food for the 60,000 Rhode Islanders we serve each month.”

For more than 25 years, the Narragansett Council, Boy Scouts of America’s commitment to this cause has inspired community members to get involved.

“As we look forward to another successful drive, we ask the community to give generously,” said John Mosby, Narragansett Council, Scout Executive/CEO. “This year, we hope to reach record numbers.”

Scouting for Food, the largest food drive in New England, is a cooperative effort supported by the Narragansett Council of the Boy Scouts of America, the Rhode Island Community Food Bank, WPRI-12 News, Fox Providence, the Rhode Island National Guard, The Valley Breeze and area fire stations.

Following the USDA’s guidelines for healthy eating, donors are encouraged to fill their bags with the Food Bank’s most needed items:

Canned Soup, Tuna, Canned Meats, Peanut Butter, Nuts
Canned Fruits & Vegetables, Dried Fruit, Tomato Sauce
Nutritious Breakfast Cereals, Whole Wheat Pasta, Rice
Granola Bars and other healthy snacks
Canned or Dried Beans

If the Boy Scouts are not able to cover your neighborhood, please visit your local food pantry or the RI Community Food Bank located at 200 Niantic Ave., Providence.

Easy Entertaining Inc Releases 2015 Thanksgiving Catering Menu!

Easy Entertaining Thanksgiving, Photo Credit: David Dadekian, Eat Drink RI

It’s time to start planning your Thanksgiving menu and what better way to enjoy this year’s harvest than with a Thanksgiving feast that’s been sourced directly from farms in your very own backyard? Easy Entertaining Inc, Rhode Island’s premier farm-to-fork Cafe and Catering Collaborative, has released their 2015 Thanksgiving catering menu to make this year’s holiday spread more about time spent with family and friends and less about the stress of planning and preparing a meal.

This homegrown catering company has produced a locally sourced Thanksgiving meal for their clientele for the past 7 years, each year growing more successful and mouthwatering than the last. A gourmet and sustainable Thanksgiving is easily attainable with the help of Easy Entertaining’s catering services whether it’s for the entire meal, just a few sides, or even simply a ready to roast turkey sourced from Baffoni’s Poultry Farm in Johnston.

“New England is one of the most bountiful places to live [and eat] this time of year. Our Fall season produces exuberant amounts of hand picked fare so why not enjoy a Thanksgiving that’s been sourced and produced from your neck of the woods?” says Kaitlyn Roberts, Proprietor and Executive Chef of Easy Entertaining.

Easy Entertaining Inc has taken pride in sourcing more than 70% of its products from within a 250 mile radius year round for the last nine years. Their mantra enforces their focus on fresh, seasonal, and gourmet cuisine. A Thanksgiving from Easy Entertaining Inc is lavish with locally raised vegetables, breads and pastries baked in-house, humanely raised poultry, and so much more to provide a true taste of Rhode Island. Effortlessly enjoy a locavore’s feast this year and stock your table with items such as their Signature Stuffing made with day old house made breads, caramelized onions, dried cranberries, maple syrup, and all natural sausage, or a Southern Sweet Potato Casserole featuring whipped Schartner Farm’s sweet potatoes with a touch of orange, nutmeg, cinnamon, and brown sugar. If you’re the family that craves something sweet after your feast the pastry department will be baking away creating Cranberry Apple Pies, Chocolate Cranberry Tarts, and more to satiate your sweet tooth.

Clients have raved over Easy Entertaining’s Thanksgiving menu for years stating, “Easy Entertaining makes Thanksgiving very easy and affordable to contribute delicious farm-to-table food to a Thanksgiving celebration for families of every size.” (Teri P., RI).

Easy, delicious, and affordable are just a handful of the reasons clients return to Easy Entertaining year after year to cater or supplement their Thanksgiving feast. “The Thanksgiving Dinner I ordered from Easy Entertaining made my holiday much more enjoyable! The turkey was fresh from the farm and the best I’ve had. The vegetables and homemade gravy were amazing. My family loved it! Everything was fresh and delicious and the best part was I didn’t have to shop for anything or spend hours preparing.” states Caroline Corrente, a repeat client of Easy Entertaining’s Cafe and Catering services.

For this year’s Thanksgiving Menu head to Easy Entertaining’s website at www.EasyEntertainingRI.com. For more information on Easy Entertaining Inc and Thanksgiving please contact Nik Delfino at (401) 437-6090 or e-mail him at [email protected].

Backdoor Bread, a whole grain project presented by Seven Stars Bakery

Seven Stars Bakery co-owner and baker, Jim Williams, will be offering an exclusive and rotating selection of organic whole grain breads for sale during the Pawtucket Wintertime Farmers Market beginning on Saturday, November 7. He will be opening the backdoor of the production bakery at the Hope Artiste Village, where he will be selling a variety of all whole grain breads that he makes himself from start to finish. Jim is part of a whole grain movement happening in the U.S., sourcing and supporting farmers who are growing long forgotten grains again. Grains will include: Emmer, Spelt, Redeemer, Red Fife, Kamut, Einkorn and anything else that becomes available that sounds interesting. These whole grains are being grown for flavor, rather than yield alone.

In January 2015, Seven Stars Bakery purchased a stone mill from Austria and is now milling all of the whole grains used at the bakery, over 200 pounds per day. It has brought the craft of baking to a new level for the bakers at Seven Stars. An added bonus is that many people who have not eaten white bread in years are enjoying these whole grain breads as part of their diet.

Come see Jim and support this inspiring new project on Saturdays at the Hope Artiste Village, 1005 Main Street, Pawtucket, 9am-1pm, starting on November 7, 2015.

Follow Backdoor Bread on Instagram : https://instagram.com/backdoorbread/

Please direct any questions to Jim Williams [email protected]

Pawtucket Wintertime Farmers Market Celebrates November Opening

New England’s Largest Winter Farmers Market Announces 2015-2016 Season

Saturday November 7th celebrates the opening of 9th season of Farm Fresh Rhode Island’s Pawtucket Wintertime Farmers Market. The market, which is the largest wintertime farmers market in New England, hosts over 70 vendors and occupies 16,000 square feet throughout the Hope Artiste Village. The market is open every Saturday from 9AM to 1PM beginning November 7th through May 14th, 2016.

“Farm Fresh opened a winter market in 2007 with seven vendors in Downtown Providence at AS220,” said Farm Fresh Co-Executive Director Sheri Griffin. “Since then, increased support of farmers and local food in Rhode Island has resulted in more demand for local produce year-round.” Farmers that participate in the Pawtucket Wintertime Farmers Market have been able to meet this demand through incremental expansion of their businesses and by utilizing growing and storage techniques for cold-weather climates.

The Pawtucket Wintertime Farmers Market expanded in 2013 to host more farmers, food artisans and prepared food vendors in both of the spacious main corridors and courtyard of the former Hope Webbing Company The market has since thrived in both hallways allowing a more comfortable customer experience while still offering high-quality, locally-grown and sourced products in a festive, family-friendly atmosphere.

As you stroll through the historic halls of the Hope Artiste Village each Saturday this winter, you can enjoy a diverse medley of local farms and vendors, listen to live music, sample fresh produce and enjoy lunch on the spot from prepared food vendors or some of Rhode Island’s favorite food trucks in the central courtyard of the building.

Wintertime market-goers can expect a variety of locally grown fruits and vegetables including: apples, beets, cabbage, carrots, onions, cranberries, mushrooms, greens, potatoes, radishes, winter squash, and more. Vendors will also be offering: locally-raised eggs, pork, chicken, beef, fish, charcuterie and shellfish; locally-produced applesauce, tomato sauce, jams, jellies and pickles; as well as prepared cheese, granola, bread, cupcakes, crepes, pies & baked treats and dog biscuits.

The Pawtucket Wintertime Farmers Market is now easier to get to than ever before. The Rhode Island Public Transportation Authority’s (RIPTA) new R-Line bus route drops shoppers off right at the front door of the farmers market. For information on the R-Line’s stops and schedules, visit www.ripta.com/11-1. For customers driving or biking to the market, it is located at both 999 and 1005 Main Street in Pawtucket. Parking lots are located around the perimeter of the building as well as street parking in the surrounding neighborhood. Bike racks are located in the central courtyard.

November 3, 2015 0 comment

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