Tag:

PBS

farmsnewswine & drinks

News Bites: Bottles Fine Wine Begins Drizly Home Delivery, Harvesting Rhode Island Premieres on RI PBS, JWU Student Fellowship Award

by David Dadekian
written by David Dadekian

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

A Superior Way To Shop For Beer, Wine And Liquor Launches In Providence As Drizly Continues U.S. Expansion

With the city’s biggest selection and best prices, now all delivered in less than an hour at the touch of a button, the Joy of Drinking has arrived in Providence

Drizly, the technology company powering a superior shopping experience for beer, wine and liquor, today announced its expansion to Providence, RI. Now, legal-age drinkers in Providence can experience “The Joy of Drinking” from their smartphone or desktop, shopping from the city’s biggest selection and best prices on alcohol, all delivered in less than an hour at the touch of a button.

Orders placed through Drizly are fulfilled through a strategic partnership with local retailer Bottles Fine Wine, considered the elite brick-and-mortar retail liquor store in Providence.

“The ‘Joy of Drinking’ is when the best selection, price and merchandising meets speed and convenience,” said Bryan Goodwin, VP of sales and retail partnerships for Drizly. “Combining Drizly’s technology and delivery framework with Bottles’ price and selection will create a superior way to shop for beer, wine and liquor in Providence. We are really excited to help an elite retailer like Bottles extend their retail business all the way to the Providence’s front door.”

Areas in Providence where Drizly is now available to consumers and businesses include the East Side, College Hill, Fox Point, Downcity, Jewelry District, Federal Hill, West Side, Armory District, Oak Hill, Rumford and East Providence. Additional areas will be added and announced as they become available.

“GET THE DOOR. IT’S THE LIQUOR STORE!”

Legal-age drinkers in Providence simply download the free Drizly app on their smartphone or visit Drizly.com. There, they will find a shopping experience that is informative, customized and fun, with Bottles’ huge selection and great prices elegantly integrated with Drizly’s rich content and personalized recommendations, as well as innovations consumers have come to expect from on-demand companies like Amazon, Netflix and Uber.

Drizly also lets consumers schedule alcohol deliveries when it is most convenient for them, earn valuable rewards on purchases, or easily send the gift of alcohol to friends, family and colleagues of legal drinking age.

FREE DELIVERY THROUGH MARCH 31

As a special welcome to new users in Providence, Drizly is offering free delivery (a $5 value) on all orders through March 31 with the promo code PROVIDENCE. For these types of promotions and more, residents of Providence are encouraged to follow @DrizlyPROVI on Twitter.

“Delivering the best possible service to our community is incredibly important to us,” said Gil MacLean, Bottles’ owner. “With Drizly, we’re able to safely, responsibly and effectively meet the needs of our customers who prefer the convenience of shopping online. We’re really happy to be working with Drizly and know that their proven track record of success across the country will help us continue to deliver excellent customer service here in Providence.”

ABOUT DRIZLY

Drizly is a technology company powering a superior shopping experience for beer, wine and liquor. Combining the best selection and price, content-rich and personalized shopping experiences, and the speed and convenience of on-demand delivery, Drizly delivers “The Joy of Drinking” to legal-age drinkers across the United States. Backed by a world-class group of angel and institutional investors, the company has raised $4.8 million to become a superior place to shop for beer, wine and liquor in Austin, Baltimore, Boston, Chicago, Denver, Indianapolis, Los Angeles, New York City, Providence, Seattle, Washington D.C., and other cities across the United States. For more info, visit www.drizly.com.

ABOUT BOTTLES FINE WINE

Bottles Fine Wine is an award-winning shop in Providence, RI, offering the best selection of fine wine, artisanal spirits and craft beer, and staffed by a friendly, passionate team of beverage enthusiasts. Founded in 2010, Bottles is a full-service destination store that provides free weekly events, custom engraved bottles, gift baskets, monthly clubs, in-home tastings and in-state delivery. We are located at 141 Pitman Street on the East Side of Providence. For more information please visit www.bottlesfinewine.com.

AVAILABLE ON iPHONE, ANDROID AND WEB

HOW DRIZLY WORKS

  1. Download Drizly to your iPhone or Android phone, or log on to Drizly.com.
  2. Sign up and add your favorite beer, wine and liquor to your cart.
  3. Check out, enter discount codes, pay and tip your driver, all right from Drizly.
  4. In less than one hour, your alcohol will be delivered.

 

DEM’S Division of Agriculture Announces Upcoming TV Series About Farming in Rhode Island to Air on RI PBS Starting March 22

Project was funded by a DEM Farm Viability Grant

The Department of Environmental Management announces that “Harvesting Rhode Island,” a five-part pilot television series promoting Rhode Island-grown specialty crops, will air on RI PBS beginning this Sunday, March 22. Funding for the project was provided through a $35,000 farm viability grant from DEM to Alex Caserta, executive producer of the series. Caserta developed the series in cooperation with RI PBS and the RI Nursery and Landscape Association to promote Rhode Island specialty crop growers and educate consumers about locally-grown specialty crops.

“Be sure to tune in and watch Harvesting Rhode Island on RI PBS,” said DEM Director Janet Coit. “This informative series brings viewers on location to see the farms, meet the farmers, and hear them talk about food cultivation and what it takes to grow the fruits, vegetables, tree nuts and nursery crops that are in demand by Rhode Island consumers.”

Harvesting Rhode Island explains how farmers have had to balance the traditional approaches that were handed down to them with the variable realities of today’s business climate. In the latter part of the 20th century, local wholesale markets began to shrink due to large retailers and national distribution systems. As a result, growers increased their direct marketing through on-site retail stands, pick-your-own programs, farmers markets, and selling through local retailers. This direct approach has, in turn, stimulated diversification to satisfy the needs and tastes of consumers and their interest in purchasing locally-harvested products.

DEM’s Division of Agriculture oversees or supports numerous efforts designed to maintain the viability of farming in Rhode Island, including locally-produced milk, meats and locally-harvested seafood, farmers’ markets, and buy local programs. To date, DEM has awarded more than $1.8 million in farm viability grants for projects that will enhance the competitiveness of specialty crops grown in Rhode Island. The funds are from the US Department of Agriculture’s (USDA) Specialty Crop Block Grant program. Specialty crops are defined by this federally-supported program as fruits and vegetables, dried fruit, tree nuts, and nursery crops including floriculture and turf grass production.

“This series will help strengthen markets for specialty crops and help sustain the livelihood of Rhode Island farmers, so it’s a win-win for consumers and farmers alike,” Director Coit added.

Episodes will air two at a time in the ongoing series, Rhode Island Stories, Sundays at 6 p.m. and 6:30 p.m., beginning March 22. The five episodes will air as follows:

  • Farm to Table – Owners Desi and Eric Wolf of Maple Dell Farm in Foster also own Loie Fuller’s restaurant in Providence, established in 2007. Some of the local ingredients they use come from the Rhode Island Mushroom Co. in Kingston, established in 2011 and owned by Mike Hallock and Bob Di Pietro.

Rhode Island PBS                3/22/2015      6:00 PM
Rhode Island PBS                3/28/2015      11:00 PM
LEARN                                3/24/2015      8:00 PM

  • Grape Expectations – Carolyn’s Sakonnet Vineyards is the oldest vineyard in New England, located in Little Compton, and owned by Carolyn Rafaelian. Greenvale Vineyards is located in Portsmouth along the Sakonnet River, a historic farm owned by Nancy Parker Wilson. The farm was established in 1863 and vineyards in 1982.

Rhode Island PBS                3/22/2015      6:30 PM
Rhode Island PBS                3/28/2015      11:30 PM
LEARN                                3/24/2015      8:30 PM

  • Farming Old, Farming New – Wayne Salisbury is the 5th generation owner of Salisbury Farm in Johnston, growing a wide selection of products. Established in 1860, Big Train Farm is owned by John Kenny and leases the land from Urban Edge Farm located in Cranston.

Rhode Island PBS                3/29/2015      6:00 PM
Rhode Island PBS                4/4/2015        11:00 PM
LEARN                                3/31/2015      8:00 PM

  • A Tale of Three Nurseries– Portsmouth Nursery, located in Portsmouth, is a 4th generation business. Owners Jean and Steve Cotta’s relatives emigrated from Portugal. Their farm was established in the late 1800s and is one of the oldest nurseries in the country. Rhode Island Nurseries in Middletown is owned by 4th generation Bruce Vanicek and was established in 1885. His relatives migrated from Czechoslovakia. Hoogendoorn Nurseries, established in Middletown in 1921, is owned by 2nd generation Dixon and Victor Hoogendoorn, whose parents emigrated from Holland.

Rhode Island PBS                3/29/2015      6:30 PM
Rhode Island PBS                4/4/2015        11:30 PM
LEARN                                3/31/2015      8:30 PM

  • Farm City – Southside Community Land Trust is located in Providence and was established in 1981. Steward Richard Pederson works with a staff and crew of volunteers. Fertile Underground, located in Providence on Westminster Street, is a grocery store run by Michael Giroux selling local natural products.

Rhode Island PBS                4/5/2015        6:00 PM
Rhode Island PBS                4/11/2015     11:00 PM
LEARN                                4/7/2015       8:00 PM

WSBE Rhode Island PBS transmits standard-definition (SD) and high-definition (HD) programming over the air on digital 36.1; on Rhode Island cable: Cox 08 / 1008HD, Verizon FiOS 08 / 508HD, and Full Channel 08; on Massachusetts cable: Comcast 819HD and Verizon FiOS 18 / 518HD; on satellite: DirecTV 36 / 3128HD, Dish Network 36 / 7776.
WSBE Learn transmits over the air on digital 36.2; in Rhode Island on Cox 808; Verizon FiOS 478; Full Channel 89; and in Massachusetts on Comcast 294 or 312.

Nightclub & Bar Media Group Selects Winners for the Johnson & Wales Student Fellowship Award

Unique Award Recognizes and Supports Students Interested in a Career in the Hospitality Industry

Nightclub & Bar is honored to congratulate three students for winning the Johnson & Wales Student Fellowship. After receiving an overwhelming amount of applications this year, Nightclub & Bar is excited to extend the award to an additional applicant, making for three winners. This year’s winners are Michael Taberski, Nicholas Zamora, and Peter Waite. Each of them displayed a level of knowledge, professionalism, and motivation that proved that their participation in the Nightclub & Bar Show this year would benefit their understanding of the industry.

“Three of our applicants stood out from this year’s excellent group. We are grateful to Nightclub & Bar for offering to increase the number of fellowships from two to three, allowing us to reward all three of these exceptional candidates,” said Brian J. Warrener, Associate Professor at Johnson & Wales University.

Each of the fellows will be provided admission to the Nightclub & Bar Convention and Trade Show in Las Vegas, Nevada with three nights lodging and a $400.00 stipend to defray the costs of travel and expenses. The selected Student Fellows will also be featured on Nightclub.com and will be celebrated during an awards ceremony at the upcoming 2015 Nightclub & Bar Convention and Trade Show, March 30 – April 1.

In order for eligibility, students had to be 21 years of age at the beginning of the Convention and Trade show in order to attend the event. Each applicant had to have a junior or senior standing with an average GPA of 3.0 or higher within the Johnson & Wales School of Hospitality. Michael, Nicolas, and Peter had an exceptional educational background in the food and beverage industry and demonstrated that their participation at the show would be leveraged.

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantscookingfarmsnews

News Bites: RI James Beard Foundation Award Semifinalist, Farm Fresh RI March Madness, Haven Brothers Documentary on RIPBS, Green with Bleu Workshop Series at Hope & Main, The Mooring’s Weekly Specials

by David Dadekian
written by David Dadekian
Chef Champe Speidel at Persimmon Provisions

Chef Champe Speidel at Persimmon Provisions

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

Another James Beard Foundation Nod for Persimmon’s Champe Speidel

The 2015  James Beard Foundation Restaurant and Chef Awards Semifinalists were recently announced and Rhode Island’s own Chef Champe Speidel, co-owner of Persimmon in Bristol and Persimmon Provisions in Barrington, was named in the Best Chef: Northeast category.

The Semifinalists will be narrowed down to a list of finalists on Tuesday, March 24 and then winners will be announced at the Awards Gala in New York City on May 4 at what is essentially the Oscars® ceremony of the food world. View the complete list of semifinalists here.

 

March Madness at the Pawtucket Wintertime Farmers Market

Seasonal Sales, Cooking Demos, Games, Events and Prizes!

March is a challenging month for local farmers. It signals the start of a long thaw from a harsh winter and the beginning of work for planning next year’s harvest. It is also typically a slow time for retail sales at the market. Given the seasonality of farming, March is the time of year when farmers and producers need your business and support the most.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting March Madness at the Pawtucket Wintertime Farmers Market. Shop at the market every Saturday in March to take advantage of seasonal sales and participate in a series of events, cooking demos, and a one-of-a-kind scavenger hunt and raffle with a chance to win over $250 in prizes.

March Madness Events include:

  • March 7th – Cooking Demos by Chef Scott of Melville Grille and Chef Fab of Nosh Eatery
  • March 14th – Humble Pie’s Second Annual Pi(e) Day Pie Eating Contest
  • March 21st – Hope & Main and Bucket Brewery Sample Showcase
  • March 28th – Cooking Demo by the African Alliance of Rhode Island

What to expect:

  • 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!

Participating in March Madness is a great way to support local agriculture, empower small businesses and create a vibrant community with local food at the center of every table. To find out more about March Madness, visit www.farmfresh.org/winter.

The Pawtucket Wintertime Farmers Market is open every Saturday from 9am – 1pm at the Hope Artiste Village in Pawtucket. Take advantage of RIPTA’s R-Line to be dropped off at the door of 1005 Main Street in Pawtucket!

 

Original Food Truck Movie TV Premiere on RI PBS!
Thursday, March 5, 9:30 p.m.

The Original Food Truck,” Haven Brothers: Legacy of the American Diner tells the story of Haven Brothers Diner, the oldest operating diner on wheels. The original fast food – and the first food truck owned by woman – this late night lunch cart has served patrons for more than 120 years.

“The Original Food Truck,” Haven Brothers: Legacy of the American Diner premieres on Rhode Island PBS on Thursday, March 5 at 9:30 p.m. David Piccerelli, Rhode Island PBS president, and Margie O’Brien, television producer, present the documentary in segments taped in a full-size replica of a diner exhibited inside the Culinary Arts Museum on the Johnson & Wales University Bayside Campus. Museum Curator and diner expert Richard Gutman provides entertaining and informative information about the original “fast food joints.”

Located in the birthplace of the American diner, Providence, RI, the Haven Brothers diner was almost lost to the modernizing of Providence. The political decision to move the diner from its reserved parking spot next to Providence City Hall was considered blasphemous by its loyal followers, and the ensuing public outrage successfully reversed the ill-conceived notion.

The documentary recounts that story, as well as traces the history of Haven Brothers truck and its owners over the years. The story is told by dozens of fans, in what quickly becomes an endearing, humorous cavalcade of Rhode Island’s famous and infamous personalities. Only in Rhode Island!

The story of Haven Brothers is a rich commentary on the American Dream, the American diet, and what it is to be a success.

 

Hope & Main's 'Green with Bleu' series

Hope & Main’s ‘Green with Bleu’ series

‘Green with Bleu’ Series to Offer Classes on Bone Broth, Fermentation, Seeding and more

New Englanders can forget this winter’s weather and start focusing on spring in the upcoming ‘Green with Bleu’ workshop series at Hope & Main.

Led by the Bleu Grijalva of New Urban Farmers, the nine-class series will run March through May and include Basics of Bone Broth, Fermentation Basics, B is for Brassicas, Easy Seed Starting, The Succession Garden and more. Cost ranges from $25-$33, with supplies included in the registration fee.

Classes are offered on Wednesday evenings from 6-8 p.m., and will take place at Hope & Main, 691 Main Street in Warren. Registration is required. Complete class list:

March 11: Easy Seed Starting in the Garden and Indoors
Starting seeds early is essential for planning out quality succession planting in your garden. From soil and substrates and indoor lighting to basic care needs, this class will explore the simple and easy steps to seed starting directly in the garden and indoors. The workshop will also include demonstrations on cloning, soil blocking and more. Participants who are fans of heirloom and special varieties of garden favorites like tomatoes, peppers, flowers and herbs, will learn how to improve garden growth and increase harvest. Students will leave class with seeds galore! Cost: $29. Register: http://gwbmarch11.eventbrite.com

March 18: Necessary Nourishment: Feeding Plants for Healthy Harvest
What is an organic fertilizer? Can you compost at home? Get answers to all of your organic gardening questions and learn the basic principles and techniques of foliar feeding, soil amendments and simple observation skills. We will discuss various nutrient techniques and forms of growing, including biodynamics and soil mineralization, and practices to help you provide plants with the extra nutrients to ensure plant health and a bountiful organic fruit and vegetable harvest. Cost: $29. Register: http://gwbmarch18.eventbrite.com

March 25: The Succession Garden
This class will focus on how to cultivate a perfect succession garden at home. Participants will learn how to plant one crop after another and to interplant gardens to maximize seasonal harvest. When you grow within a short and intense planting season it is important to plan on proper soil amendments throughout your season. This workshop will walk you from spring through fall on crop planning and soil-fertilizer plans to make your garden grow to your desired needs, as well as how food crops, herb plants and flowers all can be grown together to benefit each other when planted with good planning. This class is great for folks who like to grow a variety of plants and for those who want to maximize garden yields during the growing season. Cost: $25. Register: http://gwbmarch25.eventbrite.com

April 1: Living Soils
Soil is a living system and the heartbeat of your garden. When we begin to understand what soil health means we can then determine how best to support the life in the soil, eliminating dependence on synthetic pesticides, fungicides, herbicides or chemical fertilizers. By encouraging organisms in the soil, we get healthy soil and clean water, sequester carbon, and grow beautiful landscapes and food crops that truly nurture us from the inside out. This class will touch on how to create and maintain a healthy soil. Learn how to nourish your soil that will ultimately nourish you! Cost: $25. Register: http://gwbapril1.eventbrite.com

April 8: Basics of Bone Broth
Referred to as a great gut soother and beauty elixir, bone broth is a super healing food that is said to help to ease food intolerance and allergies, heal a leaky gut, strengthen joints, ease depression and anxiety, strengthen hair, skin and nails, and boost the immune system. This class will discuss the benefits of homemade broth and the importance of properly sourcing your ingredients. Drawing inspiration from “Nourishing Traditions” and “The Heal Your Gut Cookbook,” participants will learn various preparation techniques for busy cooks and will walk away with a week’s worth of nutrient-dense recipes based on variations of this wonderful traditional food. The workshop will also include a general discussion about gelatin, collagen, broth, and healing the gut for optimal health. We will also have samples of broth to share and enjoy. Cost: $33 (includes materials). Register:http://gwbapril8.eventbrite.com

April 15: Fermentation Basics
An introduction to the ancient practice of fermentation, this workshop will demonstrate three do-it-yourself recipes in fermenting vegetables, Kombucha (fermented tea) and Tsukemono (Japanese pickles). Using lactic acid fermentation, or lacto-fermentation, this process is among the most common preservation methods and one of the easiest to experiment with at home. An anaerobic process in which bacteria convert sugar into lactic acid, the process acts as a preservative and creates beneficial enzymes, B-vitamins, Omega-3 fatty acids and various strains of probiotics. Whether you’re an enthusiast of culinary tradition, interested in potential health benefits or simply enjoy trying new food preparation techniques, this class will be your how-to guide in creating ferments at home. Cost: $33 (includes canning jars, materials). Register: http://gwbapril15.eventbrite.com

April 22: B is for Brassica
Dive deep into the delicious and bountiful world of Brassicas! Impress your friends and neighbors with year-round kale, broccoli, cauliflower, mustard greens and more, grown right on your balcony, along driveway or in your backyard. In this class we will learn how to cultivate these well-adapted and nutritious vegetables in coastal New England gardens. We will learn the history of these delectable vegetables along with how to plant, grow, harvest and, of course, how to cook and eat them too. Cost: $25. Register: http://gwbapril22.eventbrite.com

April 29: Organic Lawn and Garden Care at Home
Planning, creativity and sustainable products are essential for flourishing organic gardening systems and low-maintenance organic lawns. Learn more about effective and natural maintenance practices that will keep your lawn beautiful while keeping your labor to a minimum. Topics covered will include weed control, watering techniques, food & fertilizers, pest management, mulch and other organic cultivation tips to keep both your lawn and garden on track. This class will save you time and money on your lawn and garden care at home – no need to pay expensive lawn care fees when you can do it all at home chemical-free! Cost: $25. Register:http://gwbapril29.eventbrite.com

May 6: Greens with Bleu
Fresh salad greens are one of the most exciting and rewarding crops to grow year-round in the Rhode Island coastal climate. A salad from your garden can be so much more than a bowl of plain chopped lettuce. From common greens like arugula and spinach, to under-appreciated wild edibles like purslane and amaranth, salad consists of diverse shapes, colors, textures, flavors and nutrients. In this hands-on class, participants will discuss potential plants as well review tips you need to know about producing and collecting your own salad greens from seed to the dinner table. Participants will prepare salads to taste and walk away with seeds to get your salad garden. Cost: $33 (Includes seeds!). Register: http://gwbmay6.eventbrite.com

About Hope & Main: As Rhode Island’s first culinary business incubator, Hope & Main’s nonprofit incubator program helps local entrepreneurs jump-start early-stage food companies and food related businesses by providing low cost, low risk access to shared-use commercial kitchens and other industry-specific technical resources. Members benefit from extensive mentoring, access to fully-equipped and affordable work space, and immersion in an entrepreneurial environment where they can collaborate with industry experts and peers. Hope & Main’s aim is to create a community of support for food entrepreneurs and to serve as a springboard for the launch and growth of new culinary enterprises. Applications are open. www.makefoodyourbusiness.org

 

Step into The Mooring and Enhance the Week with Delicious Seafood Experiences on Newport’s Historic Waterfront

Newport’s Award-Winning Dining Destination Introduces Unique Weekly Specials

WHO: The Mooring, an award-winning Seafood Kitchen & Bar offering the freshest local seafood, al fresco seating, expansive harbor views, and warm hospitality, has created weekly specials worthy of celebration.

WHAT: The Mooring invites diners to stray away from weekly routines and experience a taste of New England life. Elevating the Newport seafood tradition to a new level since 1981, The Mooring provides casual elegance while maintaining the relaxed Newport charm.

Beat the Monday blues with Build Your Own Prix-Fixe Mondays – where guests are invited to build a unique prix-fixe from the seasonal menu. First, choose from any soup or salad, then complement it with a choice of any entrée, and finally end with a delicious seasonal dessert. This customized 3-course offering is available every Monday for only $30.

Celebrate the best of New England with Half-Price Raw Bar Wednesdays. Sample the freshest local seafood every Wednesday with half-off the ever-changing assortment of raw bar offerings, including “top-of-catch” oysters, littlenecks, shrimp, lobster, and more.

Bring a friend, family member or loved one and enjoy a dinner for two with Paella Thursdays. This seafood comfort dish of paella for two is served with a pitcher of sangria for only $55. The old world-style paella is prepared with whole lobster, clams, mussels, chicken, shrimp, calamari, rice, sausage, and saffron-garlic sofrito paried with house-made sangria.

WHEN: Build Your Own Prix Fixe Mondays
Every Monday
11:30AM – 9:00PM

Half-Price Raw Bar
Every Wednesday
11:30AM – 9:00PM

Paella for Two Thursdays
Every Thursday
11:30AM – 9:00PM

WHERE: The Mooring
1 Sayers Wharf
Newport, RI 02840
401.846.2260
www.mooringrestaurant.com

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantscookingfarmsnews

News Bites: Easy Entertaining, Sin, Pawtucket Wintertime Farmers Market, Moveable Feast with Fine Cooking

by David Dadekian
written by David Dadekian
Easy Entertaining's Devorah Weinstein

Easy Entertaining’s Devorah Weinstein

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

Easy Entertaining Inc.

International Flair Comes to Local Café: Easy Entertaining Inc. Appoints New Event Coordinator

Easy Entertaining Inc. announced today that Devorah Weinstein has joined the Farm to Table Catering and Events service to further develop and grow the events side of the full-service hospitality business.

Weinstein comes to Easy Entertaining with a wealth of both local and international hospitality experience. With culinary arts degrees from the acclaimed Apicius International School of Hospitality in Florence Italy, and Johnson & Wales University, complemented by an additional degree in Hospitality Management from Syracuse University, Devorah is well-versed in all aspects of the hospitality industry.

Joining Easy Entertaining Inc. in advance of the busy holiday season, Weinstein has transitioned immediately into working with clients. She will be the main point of contact and the coordinator for large-scale event and wedding planning.

Devorah commented: “I am excited to start working at Easy Entertaining and look forward to working with a team of hospitality professionals. I am fortunate to have the opportunity to join a female owned-and-operated company that prides itself on delivering excellent service and top-quality farm to table products to its clients.”

Kaitlyn Roberts, owner and executive chef of Easy Entertaining Inc. said Weinstein’s passion for event coordination and for the clients make her the perfect person for the job. ” With the recent departure of our events person, it was a logical choice to have Devorah fill this necessary roll in our growing company. She is wonderful and personable with our clients and fits in perfectly with our team as well. I am confident that Devorah will play a key role in providing our clients with top notch event planning services.”

For more information please contact 401.437.6090 or email [email protected].

Sin's New England Fruitcake

Sin’s New England Fruitcake

Sin

Sin’s holiday menu is out! Every year Sin offers a twist on a classic, this year it’s the Gingerbread House! This year they’re offering a decorated gingerbread house that contains a real gingerbread cake! Enjoy a moist, fragrant gingery cake as well as the ginger house pieces. This special cake is $80. You could also purchase a kit that you can put together with your family. The kit contains house pieces, royal icing, bags, tips, recipe, fondant and a board for $24. Or, you can let Sin do the decorating for you. A decorated gingerbread house is $48. Please provide 48 hours notice for the kit and the decorated house, 72 hours for the cake version. Contact Sin at [email protected], or call 401-369-8427. Sin will also be offering last year’s classic, the New England Fruitcake for $35. Check out their full menu on-line at www.eatwicked.com.

Pawtucket Wintertime Farmers Market

Pawtucket Wintertime Farmers Market Opens for 2013-2014 Season
Saturday Market expands to fill two hallways of historic Hope Artiste Village.

The Pawtucket Wintertime Farmers Market, located in Hope Artiste Village at 999 and 1005 Main Street, opens on Saturday, November 2nd for the 2013-2014 season. The Saturday Market will be open from 9am to 1pm, and will run from November 2nd through May 10th. The Wednesday Market, open from 4 to 7pm, will be held from November 6th through January 29th. At both markets customers will find fresh produce from local farmers, prepared food vendors, food trucks and food-related activities.

Saturday Wintertime Farmers Market:
The Saturday Market hosts over 65 local farms and food producers that will fill both the 999 and 1005 Main Street hallways of Hope Artiste Village this year! Stroll through the historic mill building amidst a diverse medley of local farmers and vendors, listen to live music, sample fresh products, and enjoy lunch on the spot from the area’s favorite food trucks – this year located in the center courtyard. In addition, several of Hope Artiste Village’s stores will remain open for shoppers during the market, including New Harvest Coffee in the 999 Main Street hallway and The French Tarte in the 1005 Main Street hallway.

Wintertime market-goers can expect a variety of locally grown fruits and vegetables – apples, beets, cabbage, carrots, cranberries, 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 and apple butter, jams, jellies, pickles and cheese; granola, bread, cupcakes, crepes, pies & other baked treats including dog biscuits.

New vendors and products this year include:

  • Mystic Cheese Co, partnering with Connecticut dairies to produce farmstead cheeses.
  • Humble Pies, baking pies in Providence with local ingredients from the market.
  • Wild and Scenic, providing customers with seasonal wreaths and centerpieces for the holiday season.
  • Daniele, Inc., offering locally made, nitrate/nitrite-free dry cured charcuterie, sourced from RI, MA and CT hogs.

Wednesday Wintertime Farmers Market and Workshop Series:
The Pawtucket Wintertime Farmers Market returns on Wednesdays for the months of November, December and January, and will be packed with fresh veggies and fruits, plus locally inspired dinner options. Bring the whole family for cooking demos from many of our community partners and a workshop series that builds community through food, farming, and fun! Workshop topics include: composting, urban chicken keeping, canning, plus a wine & beer tasting event. For the schedule of workshop topics and dates, please visit our website: www.farmfresh.org/winter.

To celebrate the opening of the Wednesday Wintertime Market on November 6th, Whole Foods Market and Jamie Oliver’s Food Revolution will host a free screening of the documentary Orchards in the Ocean State at 7:30pm, followed by a Q&A.

Vendors and products at the Wednesday market this year include:

  • Sharon, MA based Ward’s Berry Farm, offering a full range of local produce including rhubarb, broccoli, and winter squash.
  • Rocket Fine Street Food and Mijos Tacos, two local food trucks, rotating every other week with delicious local dinner options.
  • No stranger to our summertime markets, The Coffee Guy will be serving up hot and iced coffee and tea beverages for thirsty customers.

At both the Wednesday and Saturday markets, customers may use cash, checks, credit, debit cards and EBT/SNAP at the market. Those wanting to use a credit card or EBT card can purchase Fresh Bucks – farmers’ market tokens – at the Farm Fresh RI table. Fresh Bucks also make a great gift for friends and family.

And, bring your food scraps to the farmers markets! Farm Fresh Rhode Island will collect your scraps and distribute to local farmers for compost.

Moveable Feast with Fine Cooking

The sixth episode of the first season of Moveable Feast with Fine Cooking features Chef Matt Jennings of Farmstead, Inc. in Providence. It begins airing on Sunday, October 27 at 4:30 p.m. on RI PBS WSBE channel 36. It will air again on Saturday, November 2 at 1 p.m. on Boston’s WGBH channel 2, Sunday, November 3 at 1:30 p.m. on Boston WGBX channel 44 and Wednesday, November 6 at 5 a.m. on Boston’s WGBH channel 2.  Check your television provider for more channel information.

In this episode of Moveable Feast with Fine Cooking, host Pete Evans joins forces with two of the East Coast’s best chefs—Matt Jennings, of Providence, Rhode Island, and Ken Oringer, who now has restaurants in Boston and New York. The chefs and their good friends take Pete on a voyage of discovery around the city of Providence, where they gather ingredients for the evening’s pop-up feast. With pork belly from Patrick McNiff, of Pat’s Pastured meats, and herbs and veggies from Eva Sommaripa’s Eva’s Garden, the trio spins a menu of beet salad, grilled pork belly with razor clams, and panna cotta with locally foraged sassafras. Delighted diners gather on a roof deck with a stunning view over downtown Providence to dig into a feast that’s ripe with local flavor.

You can view a preview clip here.

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail

Terms and Conditions – Privacy Policy