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News Bites: Fleming’s Prime Steakhouse & Wine Bar, Hudson Street Deli and Temple Restaurant & Lounge

by David Dadekian October 9, 2012
written by David Dadekian
Fleming's Prime Steakhouse & Wine Bar "Sweet Charity" cocktail

Fleming’s Prime Steakhouse & Wine Bar “Sweet Charity” cocktail

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

Fleming’s Prime Steakhouse & Wine Bar

“Sweet Charity” Cocktail for a Cause!

Fleming’s supports The Leukemia & Lymphoma Society during October

Fleming’s Prime Steakhouse & Wine Bar announces its latest Cocktail for a Cause: the “Sweet Charity.” For the entire month of October, 100% of the sales of “Sweet Charity” will be donated to The Leukemia & Lymphoma Society, the world’s largest voluntary non-profit health agency dedicated to funding blood cancer research. The cocktail can be purchased at Fleming’s Providence for $9.95.

Created by Fleming’s Director of Wine Maeve Pesquera, the new “Sweet Charity” cocktail is elegant and floral combining Lillet Rose infused wine, St. Germain Elderflower Liqueur and soda water, served over ice in a wine glass with a raspberry garnish.

“Each year, Fleming’s is proud to donate to a cause we feel passionately about, and this year is no exception. The Leukemia & Lymphoma Society is near and dear to many of our guests. Last year’s Cocktail for a Cause benefited breast cancer research and raised more than $60,000. This year we hope to top that.” says Pesquera.

[amd-zlrecipe-recipe:5]

Hudson Street Deli

Landmark deli introduces exciting changes

Hudson Street Deli at 68 Hudson St. Providence RI 02909, 401-228-8555 is now offering an updated menu featuring daily and weekly specials, breakfast sandwiches, made with fresh cracked local eggs, and a new expanded signature sandwich and grinder menu which includes the locally famous Hudson Street Italian Grinder. All grinders are available in regular and extra-large and are made on specially made Crugnale Grinder Rolls. A new responsive, mobile friendly website is now available to view reviews, history, and the entire menu at www.hudsonstreetdeli.com

The Hudson Market originally opened in 1922. In 2009 the building was bought by Rebecca and Eric Rossi with a commitment to keep the deli open. With no previous restaurant experience Rebecca and Eric learned about the community, owning a deli, and running a business. They cannot imagine doing anything else and absolutely love it!

Temple Restaurant & Lounge

Temple Moving Culinary Needle Thanks to All-New Food & Beverage Team
Eclectic Menu of Fresh, Local Ingredients Celebrate Flavors from Countries Surrounding Mediterranean Sea

PROVIDENCE, R.I. – Located in the historic Masonic Temple on Providence’s Capitol Hill, Temple Restaurant & Lounge has been creating quite the buzz since an entirely new food and beverage team came on board to revamp the menus and take better advantage of its inviting atmosphere.

Led by Food & Beverage General Manager, Vincent Lo Buono, Temple offers Rhode Islanders and visitors to the Ocean State a unique destination for breakfast, lunch, dinner, and cocktails. Highlighted by an eclectic menu of bright flavors with fresh, local ingredients, Temple’s palette is inspired by the 22 countries that surround the Mediterranean Sea – at an affordable price.

“When I joined the team at Temple, my goal was to revitalize the food and beverage team and bring with me all of the culinary influences that will truly set our restaurant apart from the competition,” said Lo Buono. “Today, our entire staff is new with more than 150 years of combined restaurant experience between them. We’re really excited for the future.”

Along with Lo Buono as the new General Manager, Temple’s food and beverage team includes a new Assistant General Manager, Event Manager, Executive Sous Chef, Restaurant Manager and Sous Chef. David Cardell continues as the restaurant’s Executive Chef.

For the past decade, Vincent Lo Buono was a key player in Todd English Enterprises, serving as the General Manager of Tuscany Restaurant at Mohegan Sun Casino for eight years. In 2009, Lo Buono became the Director of Boston Operations for Todd English; responsible for the daily operations of five restaurants. As part of the corporate team, he opened CA VA Brasserie at the Intercontinental Hotel in Times Square, Todd English P.U.B. at the Aria Casino in Las Vegas, and Wild OLiVES in Boca Raton, Florida. His most recent achievement was the opening of OLiVES in Charlestown, a 200-seat restaurant in Massachusetts. Vincent holds a degree in business management from Rhode Island College and lives in Cranston with his wife.

Paul Sousa is Temple’s new Assistant General Manager. With over 15 years of restaurant experience, most notably between Gatehouse and Café Paragon on Providence’s East Side, Paul has a passion for providing diners with memorable experiences while creating unique cocktails and martinis. Originally from East Providence, Paul now resides in Providence.

After spending the last seven years at Mohegan Sun Resort and Casino, Michael Texera is Temple’s new Event Manager with a goal of making the restaurant the preferred destination for private functions and social events. Involved in the restaurant business since the age of 12, Michael has always been fascinated with food and the role it plays in bringing people together.

Every good kitchen starts with an impressive team of chefs. At Temple, David Cardell of Warwick continues as the restaurant’s Executive Chef; bringing his Boston and New York City experience to Downtown Providence; delighting diners with a flavorful and healthy menu. David is joined by Executive Sous Chef Rebecca Lentrichia of Cranston, who comes to Temple after spending eleven years at the Bluefin Grille. As Executive Sous Chef, Lentrichia oversees all banquet functions and works with guests to create custom menus for special occasions of all sizes. Richard Dowe of Pawtucket is a graduate of Johnson & Wales University and Temple’s new Sous Chef. His impressive list of experience includes opening 1149 Restaurant in East Greenwich as its Executive Sous Chef, and working at Capriccio and Café Nuovo. Richard also spent five years working for the PGA Tour at the Tournament Players Club in Boston as the Executive Sous Chef.

With many years of private and corporate restaurant experience, Brenda Vazquez comes to Temple as its new Restaurant Manager. Throughout her career, Brenda has worked at restaurants that span from the Caribbean to the states – bringing with her a love for every aspect of the restaurant world. Brenda is a proud resident of Warwick, Rhode Island’s second-largest city.

October 9, 2012 0 comment
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chefs & restaurantsnews

News Bites: Trace and Trust and the Newport Restaurant Group, The Two Pauls and The Grande

by David Dadekian September 16, 2012
written by David Dadekian
Executive Chef Bob Bankert of The Mooring Seafood Kitchen & Bar on CNN

Executive Chef Bob Bankert of The Mooring Seafood Kitchen & Bar on CNN

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

Trace and Trust with the Newport Restaurant Group’s Waterman Grille and The Mooring Seafood Kitchen & Bar

CNN’s Jim Morelli takes a look Trace and Trust, a Rhode Island-based company that aids in the connection between fishermen and chefs. Included in the video segment are interviews with The Mooring Seafood Kitchen & Bar‘s Executive Chef Bob Bankert, Michael Clayton of Trace and Trust, Waterman Grille‘s Executive Chef Kevin DiLibero and Sam Brown and Chris Brown from Wild Rhody. You can watch the entire segment below.

The Two Pauls

ANOTHER RESTAURANT FOR PAUL SHIRE

Paul Shire and business partner Paul Roidoulis, who opened The ROI earlier this year, will open a second restaurant to be called The Two Pauls at 315 Waterman Avenue in East Providence. For many years, that was the site of Joseph’s Family Restaurant and most recently Vine Yard East. The space is undergoing major reconstruction with the goal being a casual neighborhood restaurant “where everyone knows your name,” according to Shire. The menu will offer very good basic food including fish and chips and chicken pot pie. The new restaurant will be open for lunch and dinner, serving comfort food such as macaroni and cheese, meatloaf, and burgers as well as prime rib. Shire is promising his fans that The Two Pauls will offer great value, big portions, quick service for those on a schedule, and affordable wines at $5 a glass. The plan is to open in early to mid-October.

The Grande

The Grande Brings Bites & Bubbles
The Grande unveils new bar bites and sparkling sips

WHAT: The Grande, Federal Hill’s latest dining and lounge experience, is shaking up its bar scene by offering a new Bar Menu featuring six options to perfectly pair with its bubbles-by-the-glass and sparkling cocktail offerings.

Executive Chef Antonio Santino Franco will now dish out a variety of French-inspired bar bites including: Romaine (grilled Romaine heart, hard-boiled Baffoni’s Poultry Farm egg, parmesan-peppercorn dressing, niçoise olives, baguette croutons – $9); Lobster Brioche (Maine lobster, herbed mayo, celery leaf, pickled red onion, English cucumber, toasted brioche bun, russet fries – $10); Flatbread (grilled flatbread, sweet onion marmalade, pulled duck confit, beet aioli, gorgonzola, baby greens – $9); Pommes Frites (hand-cut russet fries, parmesan, white truffle essence – $7); Duck Wings (crispy duck wings, chili garlic sauce, lime zest, aioli – $10); and, Kobe Burger (grilled 8oz kobe burger, house-made Boursin cheese, sliced tomato, crispy red onion, field greens, buttered brioche, russet fries – $11).

To round out this perfectly French affair with some bubbles, The Grande pours a variety of craft Sparkler cocktails ($11 each) including: Lavender Fizz (Domaine Chandon Rosé, lavender syrup); Moulin Rouge (Domaine Chandon Brut, Lillet Rouge, St. Germain); London Fog (Domaine Chandon Brut, Belvedere Citrus, Earl Gray syrup); and, The Bitter Truth (Domaine Chandon Brut, blood orange puree, bitters). The Grande also offers three champagnes by the glass: Chandon Brut Classic ($10); Chandon Rosé ($11); and, Grandial Brut ($7).

WHERE: The Grande • 224 Atwells Avenue • Providence, RI, 02903

WHEN: The Grande’s bar menu is available Tuesday through Thursday from 5pm – 10pm and Saturday & Sunday from 5pm – 11pm.

COST: The Grande’s bar menu offers items ranging from $7 – $11. The Grande’s sparkler cocktails are available for $11 each. The Grande offers champagne by the glass ranging from $7 – $11.

Jetsetter Brunching at The Grande
The Grande unveils new brunch menu for the fall season

WHAT: The Grande, Federal Hill’s latest dining experience, is welcoming the fall season by recalibrating its brunch menu to bring guests the best of Sunday fare.

Executive Chef Antonio Santino Franco will dish out the following at The Grande’s stylish “New York City meets Paris” brunch service: French Toast (brioche bread, candied pecans, bananas, cinnamon sugar, whiskey-maple syrup – $9); Kobe Burger (grilled 8oz kobe burger, house-made Boursin cheese, sliced tomato, crispy red onion, field greens, buttered brioche, russet fries – $11); Croque Madame (traditional French street sandwich: sourdough bread layered with cured bacon, Gruyère cheese and Dijon covered Béchamel and a farm-fresh fried egg – $10); and, Eggs & Hash (poached Baffoni Farm eggs, Yukon Gold-Applewood bacon and caramelized shallot hash, sriracha hollandaise, baguette toast, arugula, frisée – $12).

And because no Parisian culinary adventure is complete without a little bubbly, The Grande offers eight varieties of champagne by the bottle alongside three types of champagne by the glass.

WHERE: The Grande • 224 Atwells Avenue • Providence, RI, 02903

WHEN: The Grande’s brunch service is available on Sundays from 2:00pm through 7:00pm.

COST: The Grande’s brunch menu offers items ranging from $9 – $12. Champagne selections run $7 – $10 by the glass, and $100 – $900 by the bottle.

September 16, 2012 0 comment
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chefs & restaurantsnews

News Bites: La Laiterie, RI Food Bank, Asterisk, Temple Downtown and Tastings Wine Bar & Bistro

by David Dadekian June 28, 2012
written by David Dadekian

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

La Laiterie

PATIO POURS

La Laiterie Welcomes Summer with Patio “Parties” Featuring Boutique Wines, Housemade Charcuterie and Farmstead Cheeses

WHAT: With a New England bistro (La Laiterie) and attached artisanal cheese/gourmet foods shop (Farmstead) tucked away in Providence’s Wayland Square, Matt and Kate Jennings have been churning out nationally-recognized rustic farmhouse cuisine and homespun baked goods for almost 10 years. A two-time nominee for a James Beard Foundation award, Matt joins his wife Kate in the kitchen, creating dishes that have received praise from Food & Wine, Bon Appétit, Travel + Leisure and Saveur, as well as the Cooking Channel’s “Unique Eats” TV program.

This summer, whether you’re in Providence to see why Travel + Leisure readers recently named it “America’s Best Burger City,” or you’re here to experience the sparkling downtown art installation known as WaterFire, a stop at La Laiterie for Patio Pours is a casual and accessible way to experience the Jennings’s incredible dedication and commitment to honest, seasonal, handmade food.

Pull up a chair at the sidewalk patio and enjoy a night of:

Unusual Pours of Wine

Sample a glass from La Laiterie’s unusual and small-batch producer wines, most of which are rarely available outside the bottle. A few examples of these hard-to-come-by-the-glass wines are Stefano Massone Masera Gavi, Valdesil Montenovo Godello and Glatzer Blaufrankisch.

Housemade Charcuterie

See why Matt Jennings is not only a three-time Cochon 555 champ, but also considered a “renowned meat artist” by theWashington Post. His housemade charcuterie includes unique creations such as Pig Ear Bacon, Hoof & Snout Terrine, and Fennel & Preserved Orange Cotechino.

Farmstead’s Curated Cheese Selection

From spirit-washed originals like the Drunken Providence (a Gouda-style cheese from Narragansett Creamery that is washed with Thomas Tew Rum from Newport Distilling Co. and aged for two months in Farmstead’s street-level cheese cave), to the imported Vento D’Estate (an Italian sheep and goat’s milk cheese washed in prosecco and wrapped in grasses, herbs and wildflowers), adjacent cheese shop Farmstead carries a wide variety of cheeses curated by Owner/Master Cheesemonger Matt Jennings and his team of three cheesemongers.

WHEN: Tuesdays and Wednesdays
5 – 7 PM
Starting June 12, 2012

WaterFire Saturdays
5 – 7 PM
June 9 and 23, 2012
July 21, 2012
August 18, 2012

COST: $10/person for one glass of your choice of featured wine, one featured cheese and one featured charcuterie item.

WHERE: 186 Wayland Avenue
Providence, RI
(401) 274-7177

WEBSITE: www.farmsteadinc.com

TWITTER: @MatthewJennings

Rhode Island Community Food Bank

2012 Summer Food Drive

June 20 – August 31 ~ Goal: 150,000 LBS

To make a financial donation to our Summer Food Drive, click here.

Summer is an especially hard time for families with children. In Rhode Island, 49,000 children are eligible to receive free or reduced-price school breakfasts and lunches. For many of these children, there is no meal program to replace those they would have received at school.

The Summer Food Drive helps struggling families during the summer months and enables the Food Bank to continue providing food to emergency food programs across the state. We are calling on the community to help us meet the high demand by collecting 150,000 pounds of food by the end of August.

Join the effort by dropping off food donations to the Food Bank’s facility at 200 Niantic Avenue, Providence, any weekday between 8 am and 5 pm. If you would like to organize a food drive in your workplace or neighborhood, we can provide posters and boxes to support your collection. For more information, contact Farris Maxwell at (401) 942-6325.

Asterisk

Thames Street Landmark Asterisk Renovates Restaurant and Redesigns Menu

~ Experience the lively atmosphere of Thames Street and the action of the kitchen while relaxing in the beautiful, newly renovated dining room and outdoor space.~

Known for its sophisticated bar and fresh take on traditional dishes, Asterisk on lower Thames Street in Newport has just completed a renovation that brings the dining experience closer to the rough luxe spirit of this part of Newport. In addition to an interior redesign, chef-owner John Bach-Sorensen has also recreated the menu for the 100-seat restaurant, focusing on the freshest ingredients available for his cuisine.

Established in 1995, Asterisk has become a fixture at 599 Thames Street. Situated in a former industrial building, Asterisk incorporates the relaxed, rich texture of the mechanic’s garage it once was, with twelve foot glass garage doors that open to the street during the season. A new palette of colors draws light deep into the interior, with reclaimed industrial light fixtures and raw wood throughout. The renovation was directed by Nick Heywood, a young designer with degrees in Interior Architecture from Rhode Island School of Design and experience in the U.S. and Colombia.

Through the open kitchen design, diners can watch their food being prepared by Chef Bach-Sorensen and his skilled team through horizontal openings that run between the dining and kitchen spaces. For those that like to experience the bustle of the kitchen, a new large chef’s table has been incorporated, which allows diners to experience the refined techniques of the chefs.

“The evolution of Asterisk has inspired me to reexamine everything,” said Bach-Sorensen. “My focus is on technique and incorporating lots of flavors. We specialize in the freshest available local seafood and produce and we’ve always been known for our hand-cut beef filets.”

With attention to detail on each plate, a sampling of new menu items includes:

Grilled Swordfish Sandwich with roasted garlic and sundried tomato aioli
Grilled Seafood Pizza with shrimp, mussels, roasted pepper, olives, capers, and anchovies
Belgian Drunken Beef with braised tender steak with endive, sweet onions, potato gratin, & Belgian beer sauce
Crispy Salmon served with mushroom asparagus orzo risotto and cabernet sauce
Peking Style Duck with mandarin pancakes, cucumber, carrots, scallions and hoisin sauce
Grilled Tenderloin over soft polenta served with Bleu cheese-mushroom wine sauce
Osso Buco Ravioli with garlic cream and veal glace

New signature cocktails have also been added to the menu, including:

The Belmont Bloody with vodka, tomato juice, Worcestershire sauce, Tabasco, horseradish, black pepper, beef jerky, stuffed olive, smoked oyster, pickle, and asparagus spear
The Frenchie Bloody with vodka, tomato juice, Worcestershire sauce, Dijon mustard, Blue Cheese olive, pickle, asparagus, and green bean
Basil – Lime Gimlet with vodka, basil infused simple syrup, fresh lime juice served straight up
Rhode Island Red with silver tequila, Chambord, lemon juice, ginger beer, fresh raspberries, served straight up
The Sparkling Pomegranate with champagne, pomegranate liquor & juice, lemon twist
The Nevin’s Cocktail with bourbon, grapefruit juice, Apry, lemon juice, bitters

Chef Bach-Sorensen first visited the United States from Denmark in 1979 as a high school exchange student in Michigan. His family owned hotels and restaurants and he was given a chance to apprentice with the Haeberlin family when he was young, who own the famous Auberge de I’ll in France. While Chef Bach-Sorensen has Danish roots, his food is influence by many other great chefs from all over the world, including Marcus Samuelsson, Thomas Keller, Alastair Little of Great Britain, and Pierre Koffman of France.

Asterisk is open for dinner seven nights a week beginning at 5 p.m. and offers brunch on Saturdays and Sundays beginning at noon. Reservations are recommended through the new website at: www.asterisknewport.com or by calling: 401-841-8833.

Temple Downtown Restaurant and Lounge

CRANSTON RESIDENT NAMED NEW GENERAL MANAGER OF TEMPLE DOWNTOWN RESTAURANT & LOUNGE

Vincent Lo Buono of Cranston has been named the new general manager of Temple Downtown Restaurant & Lounge, 120 Francis Street in Providence.

Previously, Lo Buono was a key player in Todd English Enterprises since 2002. He was the general manager of Tuscany, a Todd English property at the Mohegan Sun Casino, for eight years. Since 2009, Lo Buono was director of Boston operations and responsible for the daily operations at five Todd English restaurants: Kingfish Hall, Olives, Figs in Charlestown, Figs in Beacon Hill, and Isabelle’s Curly Cakes. His most recent achievement was the reopening of Olives, a 200-seat restaurant in Charlestown.

As part of the Todd English corporate team, Lo Buono opened Ca Va Brasserie at the Intercontinental Hotel in Times Square, New York City; The Plaza Food Hall at the Plaza Hotel in New York City; TE P.U.B. at the Aria Casino in Las Vegas; and Wild Olives in Boca Raton, Florida.

“We look forward to Vincent joining our team,” said Peter Karpinski, co-founder and COO of Sage Restaurant Group. “His proven strategic execution and leadership abilities are sure to add great value to Temple Downtown in this role.”

Lo Buono graduated from Rhode Island College with a degree in business management. He resides in Cranston with his wife. Lo Buono enjoys cooking, making wine, traveling, and spending time with family and friends. An avid soccer player, he also enjoys sporting events.

Tastings Wine Bar & Bistro

MEET ART CHAMBERLAND, GM & BEVERAGE DIRECTOR

We are thrilled to introduce our new General Manager & Beverage Director. Art joined the Tastings team just over a week ago. Originally from Chicopee, MA he began his restaurant career at age 16 for a local, family owned business. After four years at the University of Massachusetts in Amherst, where he bartended full time while receiving his BA in psychology, he moved to Boston to pursue his first restaurant management position. After a little over a year in Boston an opportunity presented itself in Southern California and he made the move cross country. After a couple of years in the night club industry he accepted a GM position with a small Gastro Pub concept. He helped build the training and beverage programs for the pubs as they went from three units to twelve in the span of just four years. He opened and managed pubs in Las Vegas, Chicago and New Jersey. The pub background has helped to teach Art about the meaning of hospitality and making customers feel truly at home. During his time with the pubs he as instrumental in developing very successful programs and events to give back to local charities, which he is excited to continue here in Foxborough.

With the birth of their daughter, Art and his wife Sarah returned to Massachusetts. After a brief hiatus away from the restaurant business, Art was selected to be the General Manager here at Tastings. He is looking forward to developing relationships with existing guests as well as reaching out to new guests and making them a part of our big, extended family!

June 28, 2012 0 comment
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