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Providence Warwick Convention & Visitors Bureau

The Rhode to Recovery: Rhode Island Food and Drink S01E03
chefs & restaurantsnewswine & drinks

The Rhode to Recovery: RI Food and Drink, Part 3 of 4

by David Dadekian
written by David Dadekian

From Yurview.com:

It’s been more than half a year since the Coronavirus put a fork into the concept of business as usual, but it’s been particularly tough on folks working in the food and beverage industry. After months of navigating a changing, uncertain landscape, industry professionals are taking a realistic look at what the future holds in a series of virtual panel discussions sponsored by YurView and hosted by Eat Drink RI President David Dadekian.

In this episode:

Please check out all The Rhode to Recovery episodes and subscribe to the entire Eat Drink RI You Tube channel.

Also available as an audio-only podcast below.

Podcast: Play in new window

Subscribe: Apple Podcasts | Spotify | Android | Pandora | iHeartRadio | Stitcher | Blubrry | Email | TuneIn | Deezer | RSS | More

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News Bites: Providence Restaurant Week 2015, Girls on the Run RI 2nd Annual “Brewing Boldness” Friend-raiser, Waterman Grille New Cocktail Menu

by David Dadekian
written by David Dadekian

Providence Restaurant Weeks

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

Restaurants Statewide are on the Menu For Providence Winter Restaurant Weeks January 11-24

People who received restaurant gift cards this holiday season can put them to good use during Providence Winter Restaurant Weeks, January 11-24. Diners will be able to choose from about 80 restaurants offering three-course, prix fixe lunches for $14.95 and three-course prix fixe dinners for $29.95 and $34.95. A comprehensive list of all participating restaurants, along with their Restaurant Weeks menus, may be found at www.ProvidenceRestaurantWeeks.com.

“In the decade since it began, Providence Restaurant Weeks has become a local tradition,” said Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors Bureau (PWCVB), which runs the twice-yearly event. “As the city’s culinary reputation has grown nationally, so has the opportunity to affordably sample some of the best restaurants in the country.”

This year, the PWCVB is partnering with the Girl Scouts of Southeastern New England to promote their annual cookie sale. Some restaurants will be offering cocktail and dessert specials that incorporate popular Girl Scout cookie varieties.

Reservations for each restaurant may be made online at –www.ProvidenceRestaurantWeeks.com (unless otherwise noted) or by calling the restaurants directly. Restaurants participating in the Girl Scout promotion and their special creations are also noted on the website.

Providence Winter Restaurant Weeks are sponsored by Taco, Navigant Credit Union, Yuengling Beer and the Providence Warwick Convention & Visitors Bureau.

 

Girls on the Run Rhode Island Hosts 2nd Annual “Brewing Boldness” Friend-raiser at Foolproof Brewing Company

WHAT: Girls on the Run Rhode Island will host its 2nd Annual “Brewing Boldness” Friend-raiser on February 6, 2015 at Foolproof Brewing Company in Pawtucket.

The event will feature food from Easy Entertaining and beer from Foolproof. One hundred percent of the proceeds will support Girls on the Run’s mission of inspiring girls in 3rd through 8th grade to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.

For more information, to purchase tickets, or to view sponsorship opportunities, please visit https://brewingboldness2015.eventbrite.com

WHEN: Friday, February 6, 2015
6:00 p.m. – 9:00 p.m.

WHERE: Foolproof Brewing Company
241 Grotto Avenue #1
Pawtucket, RI

TICKETS: $50 – entrance, 1 drink & small bite food
$75 – entrance, 3 drinks, small bite food & Foolproof Pint Glass

Tickets available at https://brewingboldness2015.eventbrite.com

About Girls on the Run Rhode Island

Girls on the Run Rhode Island provides a life-changing, youth development program for girls in the 3rd through 8th grade. The program inspires girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.

The 20- lesson Girls on the Run curriculum combines training for a 5K (3.1 miles) running event with lessons that empower girls to become independent thinkers, enhance their problem solving skills and make healthy decisions. All of this is accomplished through an active collaboration with girls and their parents, schools, volunteers, staff and the community.

Girls on the Run Rhode Island was established as a nonprofit in fall 2011, and is an independent council of Girls on the Run International, which has a network of 220+ councils across the United States and Canada. For more information, please visit www.gotrri.org.

 

Providence’s Waterman Grille Debuts New Specialty Drink Menu

Fight off the Winter Blues this January with new libations from Waterman Grille

WHO: Waterman Grille of the Newport Restaurant Group offers guests a new, craft cocktail menu to indulge in this winter.

WHAT: Waterman Grille is helping guests fight off the Winter Blues this season with a new tantalizing cocktail menu. Created by Beverage Director Shawn Westhoven, the new menu’s most anticipated libation is the Figa. Made with Westhoven’s own Figcello that he created by soaking figs in a jar of vodka for 4 weeks, chilled Earl grey tea and tangerine juice, it’s sure to become a fan favorite for its refreshing yet complex spin on an Italian classic. The menu offers 11 thoughtfully curated cocktails that highlight Waterman Grille’s house-made infusions and locally-sourced ingredients. The new specialty drink menu includes:

FIGA
9
House-made fig cello, chilled Earl grey tea, tangerine juice

TRES CHIC
11
Prosecco, double Cross Vodka, St. Germain, edible hibiscus flower

BEAM N’BITTER
9
Jim Beam, Amaro Averna, cinnamon, rosemary, fresh lemon juice, star anise

UPTOWN NEGRONI
10
Fifty Pounds Gin, Cocchi Americano, Cocchi Torino, Campari, orange twist

RED BRIDGE SANGRIA
8/30
House Sangria recipe finished with red or white wine and fresh fruit

PINEAPPLE DOLI
9
House-made pineapple-infused vodka,shaken well, served on the rocks

STATESMAN
12
Cognac, Cointreau, Lillet Blanc, lemon juice, twist, sugar rim

TEACHER’S PET
12
Tito’s vodka, local apple cider, pear puree, cinnamon, lemon juice

BOHEMIAN RYE
12
Rittenhouse Rye, absinthe, vermouth, bitters, cherry

POMEGRANATE MOJITO
9
Bacardi, POM juice, fresh lime juice, mint, simple, splash of soda water

BLOOD ORANGE JALAPENO MARGARITA
11
House-infused jalapeno Tequila Reposado, blood orange puree, cointreau, fresh lime juice,
Thai chili-sea salt rim

WHERE: Waterman Grille
4 Richmond Square
Providence, RI 02906
401.521.9229
www.watermangrille.com

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News Bites: Providence Named in Saveur Culinary Travel Awards 2014, Renee Bessette’s The Lil Rhody Clam Cake Crawl, George’s of Galilee Annual Lobsterfest

by David Dadekian
written by David Dadekian

Saveur Culinary Travel Awards 2014Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Providence Wins Culinary Travel Awards, International Recognition from Saveur

The city’s food and drink scene recognized as some of world’s best with pair of awards

For the second year in a row, Saveur magazine has hailed Providence among the best small cities for restaurants and dining in the world. Part of its 2014 Culinary Travel Awards, Providence was just one of a handful of American cities to make the list.

In addition to its dining distinction, this year Providence was recognized as one of the best domestic destinations for “Best Cocktails & Drinks”.

“Once again, we are very pleased to be recognized in Saveur, an influential publication at the intersection of food and travel,” said Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors Bureau. “When marketing Providence, we emphasize the quality of food and drink in our destination, so we are delighted to see both praised on an international level.”

“When you combine our award-winning food scene with the city’s great beverage options, it’s a perfect pairing,” Sheridan said.

The magazine defined small cities as those with a population under 800,000. Its panel of experts awarded New Orleans, La. as the top domestic small city for restaurants and dining, while readers tapped Portland, Ore. for that distinction. Saveur then chose three cities as “Outstanding”: Oaxaca, Mexico; Charleston, S.C.; and Seattle, Wash. It then recommended an additional 10 cities as “Notable,” which included Providence. The others were: Boston, Mass.; Atlanta, Ga.; Washington, D.C.; Vancouver, B.C., Canada; Asheville, N.C.; Honolulu, Hawaii; Minneapolis, Minn.; Portland, Maine, and Louisville, Ky.

A full listing of award winners and the methodology used to discern them may be found here: http://www.saveur.com/content/culinary-travel-awards-2014

 

Clam cake photo by Renee Bessette

Clam cake photo by Renee Bessette

August 2014: The Lil Rhody Clam Cake Crawl

Trio travel around Narragansett Bay in search of the best clam cake

by Renee Bessette from Only in Lil Rhody

After completing an epic journey of stubborn will and intestinal fortitude, I look back at the Clam Cake Crawl with utter pride. Proud of the time spent on the road with my compadres Joe and Carol Mecca in a highly convivial atmosphere (well, except when we engaged in a very verbose discourse on our routing on Aquidneck Island), proud of the motivation to do something of this nature (it takes a bit of the wackadoo to eat 12+ clam cakes aka sand donuts with clams in a compressed period of time), and proud of the biggest little, the one and only State of Rhode Island and Providence Plantations (of our gorgeous landscapes and jabrony drivers).

Read the rest and view a ton of photos at Only in Lil Rhody

 

George’s of Galilee Kicks-Off September with Annual Lobsterfest

RI Landmark Restaurant to Offer Variety of Lobster Specials to Welcome Fall

George’s of Galilee, located at 250 Sand Hill Cove Road, Port of Galilee, RI, is holding on to summer with the return of its annual Lobsterfest, now through September 30th. For more information, and weekly specials, please call 401-783-2306 or visit www.georgesofgalilee.com.

“Nothing says summer in New England like lobster, and we are excited to celebrate it with the return of Lobsterfest this September,” said Kevin Durfee, Owner, George’s of Galilee. “Our culinary team will be crafting delicious dishes featuring the New England specialty, promising to give our guests a taste of summer just a little bit longer.”

In addition to its full menu, George’s Lobsterfest offerings, changing daily, will include:

  • Twin Lobsters ($29.99)
  • Lobster Triplets ($39.99)
  • Lobster Sauté ($19.99)
  • Buckets of Claws, Lobster Fra Diavolo, Lobster Club Sandwiches, Lobster Ceviche, Lobster Thermidor and Lobster Mac ‘n’ Cheese
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Eat Drink RI Festival Rhode Island’s All-Local Food Celebration Expands to Four Days in Providence

by David Dadekian
written by David Dadekian

Eat Drink RI Festival

EAT DRINK RI FESTIVAL
RHODE ISLAND’S ALL-LOCAL FOOD CELEBRATION
EXPANDS TO FOUR DAYS IN PROVIDENCE
Thursday, April 24 through Sunday, April 27

PROVIDENCE, RI (March 11, 2013) – Showcasing the best of the ever-expanding Rhode Island culinary scene, the Eat Drink RI Festival is returning to Providence for an expanded four-day all-local food festival. Taking place Thursday, April 24th through Sunday, April 27th, the Festival, now in it’s third year, will be held throughout downtown Providence, which was named among the best small cities for restaurants and dining in the world in Saveur magazine’s 2013 Culinary Travel Awards.

The Eat Drink RI Festival will feature a star-studded line-up of over 80 chefs, farmers, bartenders and producers including: James Beard Foundation Best Chef Northeast semifinalists Benjamin Sukle of birch and Champe Speidel of Persimmon, eight top culinary instructors from Johnson & Wales University, Gold Medal Cheese award-winning Narragansett Creamery, Blackbird Farm, two-time James Beard Foundation Rising Star nominee Chef Derek Wagner of Nick’s on Broadway, Easy Entertaining Inc., Good Food Award winner Daniele Inc., Dave’s Coffee, Walrus and Carpenter Oysters, among many others.

“The food and beverage community is a powerful economic generator in Rhode Island – and an oft-cited reason tourists and meetings choose to visit the Ocean State,” said Martha Sheridan, President and CEO of the Providence Warwick Convention & Visitors Bureau. “The Eat Drink RI Festival presents a wonderful opportunity to celebrate one of the country’s finest culinary scenes.”

Festival highlights include:

THURSDAY, APRIL 24
Rhode Island Chefs Feast – Gracie’s
Eight of the finest Rhode Island chefs to graduate from Johnson & Wales University, paired with eight of the best culinary faculty at JWU, present a culinary experience like none other, hosted at Ellen Slattery’s Gracie’s in Providence. Guests at this unique Eat Drink RI Festival opening event will be treated to a reception with passed canapés, breads baked in a mobile wood-fired oven, a seated six-course dinner with dessert, and treats—all prepared by a group of sixteen chefs with over 300 years of combined culinary experience. These experiences include winning World Champion awards, Chef of the Year awards, James Beard award nominations and more. Wines will be paired by Jonathan Edwards Winery, along with beers paired by Rhode Island’s own Revival Brewing Company. A portion of the proceeds from this event will benefit AIDS Project Rhode Island.

FRIDAY, APRIL 25
Truck Stop to Benefit the Rhode Island Community Food Bank – Bank of America Center, Kennedy Plaza
This hugely popular Festival event returns in 2014 with 50% more trucks! Admission includes tastings from sixteen of Rhode Island’s best mobile restaurants, along with wine and beer from several local producers. Benefiting Rhode Island Community Food Bank, the Stop’s participating trucks include Acacia Café, Championship Melt, Ellie’s Bakery, Flour Girls Baking Co., Fugo, Gilded Tomato, Like No Udder, Lotus Pepper, Mijos Tacos, Noble Knots, Presto Strange O, Portu-galo, RISD’s Rosie Eats to Go, Rocket Fine Street Food, and Tallulah.

“Truck Stop is an amazing celebration of Rhode Island’s culinary creativity, and we are so honored to be the beneficiary of this event,” said Andrew Schiff, Chief Executive Officer of the RI Community Food Bank. “This important fundraiser will help us put food on the table of thousands of hungry families in Rhode Island.”

SATURDAY, APRIL 26
Grand Tasting presented by Rhody Bites – Providence Biltmore Grand Ballroom
The Grand Tasting is our showcase of over forty local food, wine, beer and spirit exhibitors, all gathered in the Biltmore Grand Ballroom overlooking the city of Providence. During the Tasting there will be four expanded Local Food & Drink Seminars, all included with admission to the Grand Tasting, these seminars include cooking demonstrations and discussions with birch’s Chef Benjamin Sukle and Indie Growers’s Lee Ann Freitas, Easy Entertaining’s Chef Kaitlyn Roberts and Blackbird Farm’s Ann Marie Bouthillette and Nick’s on Broadway’s Chef Derek Wagner.

SUNDAY, APRIL 27
Grand Brunch – Providence Biltmore Grand Ballroom
The Festival will come to a close with two seatings for Brunch. There will be ten stations with dishes prepared by several of the area’s top culinary stars including: Ellie’s Bakery’s Melissa Denmark, Food & Wine “People’s Best New Pastry Chef 2012” nominee, local pioneer Chef Ben Wood of Wildwood, Martha Stewart Weddings baker Kelly Dull of the soon-to-open north bakery, Chef Kevin Thiele of the world-renowned Hotel Viking in Newport, Joe Simone of PBS’s The Chefs of Cucina Amore, Mexican icon Maria Meza of El Rancho Grande and more. Specialty cocktails will be created by Little Bitte Artisanal Cocktails and a coffee bar will be provided by New Harvest Coffee Roasters.

The Grand Brunch is accompanied by live jazz performances from Rhode Island Philharmonic musicians, with a portion of the proceeds benefiting the Philharmonic’s Music Education programs. “The funds we receive from the Festival are used to support our efforts to bring music education to every elementary school child (50,000 in all) in our region over the next 4 years,” said Betty Ann Kearney, Director of Development for the RI Philharmonic. “Through efforts like Eat Drink RI we were able to bring 10,000 children to the Vets Auditorium to play and sing with the RI Philharmonic Orchestra.”

For more information about the Eat Drink RI Festival or to purchase tickets, please visit www.eatdrinkri.com/festival online, on Facebook at facebook.com/eatdrinkri.

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