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Red Stripe

Holidays 2020 Takeout
chefs & restaurantscookingnewswine & drinks

Holidays 2020 Takeout

by David Dadekian December 30, 2020
written by David Dadekian

As with Thanksgiving this year, if you’re not dining with your favorite cook, or simply don’t feel up to cooking, perhaps more than any other year, it’d be a great idea to order in for the holidays. Our local restaurants and caterers are struggling right now, so let’s show some holiday love to those businesses that keep us happy and fed all year-round.

As always, the statewide Restaurants with Online Ordering and Takeout list can be found here. There’s also a Shop Local Food & Drink Businesses page with lots of gift cards and other gift ideas. Please buy as much as you’re able from as many places as possible

Below are special holiday takeout options. This list can be updated at anytime, so if you don’t see your favorite place, please send details through the contact form.

401 Gourmet Caterers, 691 Main St. Warren
Appetizers, dinners and desserts
https://www.401gourmet.com/online-ordering

Al Forno, 577 South Water St, Providence
“We have prepared and ready-to-roast glazed hams and boneless rib roasts as well as an assortment of cooked and ready-to-cook sides for your holiday celebrations.”
https://www.exploretock.com/alfornorestaurant/experience/227641/menu/holiday-meals

Angelo’s Civita Farnese, 141 Atwells Ave, Providence
Christmas trays, antipasto, dinners and desserts
https://www.angelosrishop.com/s/order

Bacco Vino & Contorni, 262 Atwells Ave, Providence
Family-style appetizers and entrees
https://bacco-ri.com/2020-holiday-menu-pre-orders/

Basil & Bunny, 691 Main St, Warren
“100% plant-based family platters including charcuterie boards, scalloped potatoes, a Christmas roast, and of course sweets with our pop-tarts and Cottontail cake truffles”
https://basilandbunny.square.site/s/order

Basta, 2195 Broad St, Cranston
“Now more than ever, we are reminded of the value that comes from time with family and friends. That’s why we’re doing the cooking, with meals that can feed 4-6 guests.”
https://www.bastaonbroad.com/christmas

Bites by Bre, 11 Aleppo St, Providence
“Choose from EPIC glazed ham, juicy slow-roasted beef, a bundle of sides (roasted butternut squash, herbed green beans, crispy potatoes), plus an almost “out of our comfort zone” assortment of desserts: cookies, pie, bread pudding and more cookies.”
Pick up or delivery
https://www.exploretock.com/bitesbybre/

Black Beans PVD, 55 Cromwell St, Providence
Cookies, hot cocoa and dessert
https://black-beans-pvd.square.site

Bywater, 54 State St, Warren
Snacks, dinner, baked goods and cocktails
https://bywaterrestaurant.com/product/christmas/

Carriage Inn, 1065 Tower Hill Rd, North Kingstown
Complete meals, desserts and a la carte
https://www.carriageinndining.com/christmas-dinner-to-go-2020

Castle Hill Inn, 590 Ocean Dr, Newport
“Ring in the new year with a luxurious cocktail party in the comfort of your own home, by taking home our signature Cocktail Party Outfitter.”
https://www.castlehillinn.com/specials/castle-hill-cocktail-party-outfitter

Catering Gourmet, 333 Strawberryfield Rd, Warwick
“All Christmas Orders Will Be Take & Bake Style with Re- Heating Instructions”
https://www.thecateringgourmet.net/holiday-menu

Chapel Grille, 3000 Chapel View Blvd, Cranston
“Chapel Grille is ready to help make your holiday a little merrier with taking the stress out of planning Christmas dinner. With our easy to follow instructions be ready to host your intimate dinner tastefully!”
https://www.chapelgrilleri.com/menus/christmas-dinner-to-go-221

Celestial Cafe, 567 South County Trail, Exeter
Soup, sides and deserts for 4-6
https://celestialcaferi.com/event-detail/this-christmas/

Chez Pascal, 960 Hope St, Providence
Reheat at home dinners, desserts and wine
https://www.chezpron.com/collections/the-first

Cozy Caterers, 2 Bay Ave, Warwick
Dinners with sides and optional desserts
https://cozycaterers.com/holiday-menu-2020-2/

Dips Dips, 70 Westfield St, Providence
“Holiday Meal Packages and Appetizer Platters available for Christmas Eve Eve and Christmas Eve Pick-Up!”
30% off for Healthcare Workers AND Teachers
https://www.exploretock.com/dipsdips/

The Dump Truck, 55 Cromwell St, Providence
All kinds of treats, dinner, dessert and more
https://dumptruckpvd.square.site

Easy Entertaining, 166 Valley St, Providence
Holiday dinners, breakfasts and desserts
https://www.easyentertainingri.com/delivery-menus

Ellie’s, 225 Weybosset St, Providence
Dinner, desserts, cookies and cakes
https://elliesprov.com/shop/

Far West, 55 Cromwell St, Providence
Cocktails, snacks and so much more.
https://www.farwestpvd.com/s/order

Fire Works Catering, 840 Allens Ave, Providence
“A wide array of options including breakfast and brunch choices for Christmas and New Year’s mornings, and dinner and party selections for Christmas and New Year’s Eve”
https://www.fireworkscatering.net/holidays-2020

Fluke, Bannister’s Wharf, Newport
The Feast of 7 Fishes and New Year’s Eve menus
https://www.flukenewport.com/menu

Gastros, 405 Cumberland Hill Rd, Woonsocket
Charcuterie boards, meats, cheeses and more
https://www.gastroscraftmeats.com/shop

Gnarly Vines Farm, 241 Cornell Rd, Tiverton
Pheasant or pork loin dinner
https://gnarlyvinesfarm.com

Gregg’s, multiple locations
Family-style meals, cakes, pies and more
https://www.greggsusa.com/Holiday-Ordering

Gulf Stream Bar & Grille, 1 Lagoon Rd, Portsmouth
“Three-course, family style, take and bake for 2-4 people”
https://www.toasttab.com/the-gulf-steam-bar-and-grille/v3

Iggy’s, multiple locations
Seafood galore, antipasto, sauces and desserts
https://www.iggysri.com/shop?category=Christmas+Eve+Catering

Johnny’s at the Atlantic Resort, 240 Aquidneck Ave, Middletown
“Take-out Dinner for 5 to 8 people”
https://www.johnnysnewport.com/christmasnewyears

Le Central, 483 Hope St, Bristol
Appetizers, dinners and sides
https://www.lecentralbristol.net

Little Bitte Artisanal Cocktails, 268 Broadway, Providence
“The Holiday Cocktail kit includes 2 cocktail recipes (serves 4) + DIY garnish + a magical artisanal cookie platter for 2.”
https://www.littlebitte.com/weekend-holiday-cocktail-kit/

Locanda, 3009 Tower Hill Rd, South Kingstown
Family-style meals for 4
https://www.locandari.com

Matunuck Oyster Bar, 629 Succotash Rd, South Kingstown
Soups, raw bar, take and bake dishes
https://app.tableup.com/r/15/home/ordering/2223/menu/holiday-pre-order-online-menu-pick-up-12-22-or-12-23

Maxine Baked, 691 Main St, Warren
Desserts, cookies, cupcakes and hot chocolate bombs
https://maxinebaked.com/shop/

Mill’s Tavern, 101 North Main St, Providence
Family-style dinners for 2 or 4
https://millstavernrestaurant.com/christmas-eve-takeout/

Nectar De La Vida, 460 Main St, Warren
Pies
https://www.instagram.com/p/CI3S6wCnVev/

Newport Vineyards, 909 East Main Rd, Middletown
“Let the Newport Vineyards culinary team warm your homes and bellies this Christmas with our scratch-made farm to table fare. Straight from our ovens to your homes, we are offering Christmas Dinner, Christmas Brunch and a plethora of yummy sides and sweets for both.”
https://www.newportvineyards.com/pre-order/

Nicks on Broadway, 500 Broadway, Providence
Dinner packages for 2-4 people, add-ons, pantry items, sweets, cocktails and so much more!
https://eatdrinkri.com/wp-content/uploads/2020/12/nicks_nye.pdf

north, 122 Fountain St, Providence
“A triumphant return of our super ramen! A poultry and vegan option, and special for Christmas Eve – a seafood based ramen with up to seven(!) different seafood components! All ramen comes packed with everything ready to eat, though the broth needs to heated. “
and
“A multi-course menu of seven dishes, priced and portioned per person. Available hot for pickup from 12pm-6pm on Christmas Day!”
https://www.exploretock.com/north

Oberlin, 186 Union St, Providence
“We’re getting into some sort of spirit. We’ve never done a Feast of the Seven Fishes at Oberlin but we’ve never done a lot of things this year. This will be a six course Christmas Eve feast (dessert included) featuring 7 Rhode Island caught seafoods, available either ready to eat (cooked) or take & make.”
https://www.exploretock.com/OBERLIN/

Ocean House, 1 Bluff Ave, Westerly
“We are pleased to make a warm and festive Christmas feast available for easy delivery or pickup this year. Our culinary experts will prepare a memorable meal for you and your loved ones, including salads, appetizers, traditional main courses, seasonal sides, plus a selection of delectable desserts.”
https://www.oceanhouseri.com/holidaysathome

Our Table
Charcuterie boards and BBQ, delivered
https://www.ourtableri.com/s/order

Passionfruit, Providence
Pasteles, pastelillo and coquito
https://docs.google.com/forms/d/1dPj_OpxSNuLKM1_GYflghNBA2Z4S_RqrLFufYBqGjEE/viewform?edit_requested=true

Red Stripe, 465 Angell Street, Providence
Dinners and side dishes for 2-6 people
https://redstriperestaurants.com/christmas-eve-takeout/

Rhody Roots, 511 Main St, Warren
Extensive catering menu of entrées and sides for 6-10 people, plus cocktails!
https://www.rhodyroots.com/s/order

Rosalina & Kleos, 50 Aborn St, Providence
Feast of the Seven Fishes and more Holiday Catering
https://www.exploretock.com/rosalinaprovidence/

Sin, 1413 Westminster St, Providence
Cakes, cookies, gift boxes, pies–all kinds of sweet treats
https://sin-desserts.square.site

Supper Club, 55 Cromwell St, Providence
Brunch, appetizers, desserts and cocktails
https://supper-club-to-go.square.site

Tilly’s Feasts, 640 Boston Neck Rd, North Kingstown and 3711 Kingstown Rd, South Kingstown
Roast lamb or salmon and tons of delicious Tilly’s food for 4-8 people
https://www.toasttab.com/tillys-feasts/v3

Troop, 60 Valley St, Providence
Appetizers with an option for punch and beer (you know it shouldn’t be option!)
https://app.upserve.com/s/troop-providence

Urban Greens Co-op Market, 93 Cranston St, Providence
“Party platters, full dinners, sides, & salads available now for holiday ordering!”
https://urbangreens.com/holiday-catering-order-form/

Vanda, 1 Centerville Rd, Warwick
So much spectacular food–seafood, pasta, sauces, and more–ready-to-eat and also prepared to cook-at-home
https://order.tbdine.com/vanda-restaurant/pickup

Walrus and Carpenter Oysters, 73 Harrison Street, Providence
Oysters–pick up or by mail
https://www.walrusandcarpenteroysters.com

Weekapaug Inn, 25 Spray Rock Rd, Westerly
“We would be honored to be at your holiday table this year! Our culinary experts will prepare a memorable Christmas meal for you and your loved ones, including salads, appetizers, traditional main courses, seasonal sides, plus a selection of delectable desserts.”
https://weekapauginn.com/holidaysathome/

Wilhelmina’s Catering, 41 South Shore Rd, Little Compton
Brunch, hors d’oeuvres and dinners
https://www.sakonnetevents.com/2020ChristmasMenucustome.pdf

December 30, 2020 0 comment
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Kari Carreiro
chefs & restaurantsfarmsnews

News Bites: Red Stripe Names GM of Providence / Rhode Island Restaurateur Named to Executive Committee of NRA / Narragansett Creamery Awarded Silver Medal

by David Dadekian May 9, 2019
written by David Dadekian

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



Red Stripe Restaurants Names Kari Carreiro General Manager

Attleboro Resident brings over 20 Years of Leadership Experience to Providence Location

Kari Carreiro
Kari Carreiro

Red Stripe restaurants, located at 465 Angell Street in Providence and 455 Main Street in East Greenwich, are pleased to announce that Kari Carreiro has joined its Providence location as general manager. In her new role, Carreiro will oversee the day-to-day operations and work alongside AGM Mike Merluzzo, Chef de Cuisine Mike Lindenlauf, and the rest of the service and culinary teams of the restaurant.  

Carreiro brings 23 years of hospitality and retail experience to her new position.  Most recently, Kari served as a general manager for the creative scratch kitchen concept, Not Your Average Joes, where she was responsible for the day-to-day operations of the restaurant, including hiring and training of staff and guest relations. Additionally, she has served as manager for Back Bay Restaurants and The Stockyard Restaurant in Boston. Kari also holds numerous nationally-recognized service industry certifications. 

“We are thrilled to welcome Kari to our team,” said Jim Brosseau, Director of Restaurant Operations, Encore Hospitality Group. “She has earned great experience from some top-tier establishments, and this knowledge is a true asset to our organization. We look forward to working with Kari to further elevate the guest experience in Providence.”

A graduate of the Massachusetts College of Art, Carreiro currently resides in Attleboro, MA.


First Rhode Island Restaurateur Named to Executive Committee of National Restaurant Association

Brian Casey of Oak Hill Tavern & Company Picnic Company to become Chairman in 2021

Brian Casey
Brian Casey

Brian Casey, president and owner of the Oak Hill Tavern and the Company Picnic Company, both located in North Kingstown, Rhode Island, has been named the 2019 treasurer of the National Restaurant Association (NRA), and is set to become chairman of the NRA in 2021. The North Kingstown resident is the first Rhode Islander to be appointed to the NRA Executive Committee in its 100-year history.

The lifelong Rhode Island resident and Rhode Island College graduate has served as a two-term chairman of the Rhode Island Hospitality Association’s (RIHA) board of directors in 2006 and 2007. In 2008, he was named “Caterer of the Year” by RIHA at its annual meeting and “Stars of the Industry” awards ceremony. In 2013, he was also named RIHA’s “Restaurateur of the Year.” 

“We could not be prouder of Brian regarding his appointment to the NRA Executive Committee,” said Dale J. Venturini, President/CEO, RIHA. “To have a local restaurant owner, steadfast industry advocate and entrepreneur on the NRA Executive Committee is truly indicative of the excellence of the hospitality industry in Rhode Island.  We may be the smallest state in the Union, but thanks to the leadership of Brian and others like him, our voice is one of the strongest.”

The National Restaurant Association aims to lead America’s restaurant industry towards prosperity, prominence, and participation to enhance the quality of life for all that they serve. The NRA plans to build influences, build workforces, train and certify, and set goals to achieve – goals which Brian Casey is sure to tackle head-on. 

“I am extremely honored to represent the hospitality industry in Rhode Island as the newly-appointed treasurer of the NRA Executive Committee,” said Brian Casey. “As a lifelong resident of the state, I recognize how fortunate I am to be given this amazing opportunity, and I very much look forward to the challenge ahead.”


Narragansett Creamery Awarded a Silver Medal for its Burrata Cheese at the United States Championship Cheese

2016 Eat Drink RI Festival Grand Tasting, in foreground Narragansett Creamery table with co-owner Mark Federico. Photo by Stacey Doyle Photography
2016 Eat Drink RI Festival Grand Tasting, in foreground Narragansett Creamery table with co-owner Mark Federico. Photo by Stacey Doyle Photography

Narragansett Creamery was awarded a Silver Medal for its Burrata  Cheese at the United States Championship Cheese Contest held March 5-7, 2019.

Each Narragansett Creamery Burrata is made by hand. Mozzarella is stretched to form a pocket where it is then hand-filled with Stracciatella, a mixture of “torn” mozzarella (Stracciare – to tear apart) cream, and a trace of salt.

This year, the U S Wisconsin Cheese Contest received 2,555 entries in 116 different categories from 35 states.

“We are honored to win this award in the Burrata category and to be included with such an outstanding group of dedicated and creative cheese makers,” said Mark Federico, owner and co-founder of Narragansett Creamery.

Launched in 2007 by Federico, his wife Pattie, son Mark Jr., and local food advocate Louella Hill, Narragansett Creamery is a family owned creamery based in Providence that uses milk from nearby New England farms to make its artisanal cheeses and yogurts.

“We thank our local farmers who supply us with excellent quality milk which enables us to create award-willing cheeses,” Federico said.

May 9, 2019 0 comment
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Barbra Gremza
chefs & restaurantsfarmsnews

News Bites: Red Stripe Names GM / Farm Fresh RI Receives BlueAngel Grant / RI Hospitality Education Foundation Rhode Island ProStart® Competition

by David Dadekian May 9, 2019
written by David Dadekian

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



Red Stripe Restaurants Names Barbra Gremza General Manager

Cumberland Resident brings 20 Years of Hospitality Experience to East Greenwich Location

Barbra Gremza
Barbra Gremza

Red Stripe restaurants, located at 465 Angell Street in Providence and 455 Main Street in East Greenwich, are pleased to announce that Cumberland resident, Barbra Gremza has joined its East Greenwich location as general manager. In her new role, Barbra will assume the day-to-day operations of the bustling Main Street eatery and work alongside the culinary teams and management staff at sister restaurant in Providence.

Barbra brings more than 20 years of hospitality experience to her new role, most notably serving more than 16 years with TGI Friday’s as General Manager at eight of the brand’s restaurants in Rhode Island and Massachusetts. Prior to joining Red Stripe, Barbra was General Manager of three Au Bon Pain locations in Rhode Island.

“We are thrilled to welcome Barbra to our team,” said Jim Brosseau, Director of Restaurant Operations, Encore Hospitality Group. “Her deep understanding of running successful hospitality operations and developing the skills of her team members are a true asset to our organization. We look forward to working with Barbra to further elevate the guest experience in East Greenwich.”

Barbra specializes in training and developing managers and team members at all levels and looks forward to this new opportunity. “I am excited to be with a brand and team with such great potential and I am looking forward to creating exceptional guest experiences for our friends in our community,” said Gremza.


Farm Fresh Rhode Island receives 2019 BlueAngel Community Health Grant

$22k Blue Cross & Blue Shield of Rhode Island grant will help support Healthy Foods, Healthy Families program

Farm Fresh Rhode Island
Farm Fresh Rhode Island

Farm Fresh Rhode Island has received a 2019 BlueAngel Community Health Grant (BACHG) from Blue Cross & Blue Shield of Rhode Island (BCBSRI). The $22,000 grant will provide parents and children with resources to shop for and prepare healthy meals through the farmers market-based education program: Healthy Foods, Healthy Families.

Since the inception of the BlueAngel Community Health Grants in 2002, BCBSRI has donated more than $3.8 million to local nonprofits, impacting 300,000 Rhode Islanders. The BACHG program is BCBSRI’s cornerstone grant program, supporting nonprofit organizations working to address critical health issues in Rhode Island. For the past five years, BACHG funding has focused on Rhode Island organizations promoting the importance of good nutrition, physical activity and healthy weight for children and their families.

“Last summer, 380+ low-income families learned about nutrition and locally grown food options with us—a majority reporting the program led to an increase in their family’s overall fruit and veggie consumption,” said Onelissa Martinez, Nutrition Education Program Manager at Farm Fresh RI. “Thanks to this BlueAngel Community Health Grant from Blue Cross & Blue Shield of RI, we will be able to empower more Rhode Island families with the information and tools to make healthy choices and invest in their health and communities.”  

Farm Fresh RI’s Healthy Foods, Healthy Families program delivers interactive food and nutrition workshops at farmers markets for families who receive federal food assistance from WIC (Women, Infant, and Children) or SNAP (Supplemental Nutrition Assistance Program). Provided in English and Spanish, the program empowers parents and children with the tools to shop for affordable, seasonal foods and prepare them in kid-friendly ways.

“Childhood obesity is a major public health crisis in the country and in our state. In fact, Rhode Island continues to rank among the top 15 states with the highest obesity rates in children. Childhood overweight and obesity results in dangerous health impacts and significant cost impacts, and we believe we can and must do more to stem this epidemic,” said Kim Keck, president and CEO of BCBSRI. “Our support for organizations like Farm Fresh Rhode Island enables them to continue effectively addressing social and environmental factors that lead to overweight and obesity—particularly for low-income families in our state.”

According to Keck, BACHG programs underscore BCBSRI’s commitment to the state made at the company’s founding 80 years ago. “Our first 80 years were marked by ongoing efforts focused on improving the health of Rhode Islanders. Looking forward, we will reinforce and expand those efforts to passionately lead a state of health and well-being across Rhode Island. We cannot ignore the consequences of childhood obesity and its impact on public health in our state, including shortened life expectancy and billions of dollars of cost impact,” said Keck. “That’s why our continued partnerships with organizations combating obesity at the community level are so critical.”

In all, BCBSRI awarded $218,000 in BACHG funding for 2019. Funding is made available through the Blue Cross & Blue Shield of Rhode Island Community Health Fund maintained at the Rhode Island Foundation.


RI Hospitality Education Foundation Hosts 8th Annual Rhode Island ProStart® High School Culinary & Management Competition

William M. Davies, Jr. Career & Technical High School and East Providence Career & Technical Center to Represent Rhode Island in National Competition in Washington, D.C.

ProStart Culinary Arts Competition Winners from William M. Davies, Jr. Career & Technical High School: (From left to right): Dale J. Venturini, President/CEO of RIHA/RIHEF; Chef Instructor Santos Nieves; William M. Davies, Jr. Career & Technical High School students Ashley Fernandez, Alexia Guzman, Britney Fernandez, and Victoria Carron. Photo credit: Richard Kizirian.
ProStart Culinary Arts Competition Winners from William M. Davies, Jr. Career & Technical High School: (From left to right): Dale J. Venturini, President/CEO of RIHA/RIHEF; Chef Instructor Santos Nieves; William M. Davies, Jr. Career & Technical High School students Ashley Fernandez, Alexia Guzman, Britney Fernandez, and Victoria Carron. Photo credit: Richard Kizirian.

The RI Hospitality Education Foundation (RIHEF), in collaboration with ProStart®, recently hosted the 8th Annual Rhode Island ProStart® High School Culinary & Management Competition. 

More than 40 area professionals judged 50 students who competed in three areas: the Culinary Arts Competition, including challenges in food safety and sanitation, knife skills, a three-course meal cook-off using only two burners, teamwork/cooperation, professionalism/appearance, and plate presentation; the Food Service Management Competition featuring the presentation of a restaurant concept and business plan including design boards, floor plans, marketing plans and menu design; and a Hospitality and Tourism Management Competition which saw students develop and present unique hotel concepts including event planning, marketing and interior design elements.

As part of the competition awards, seven different colleges and universities pledged $1 million in available scholarship money to be split up amongst the winning teams.

A culinary team from William M. Davies, Jr. Career & Technical High School won the Culinary Arts portion of the competition, a food service management team from East Providence Career & Technical Center won the Food Service Management portion of the competition, and a hospitality and tourism management team from CHARIHOTech won the Hospitality and Tourism Management portion of the competition. The winners of the Culinary Arts and Food Service Management portions of the competition will now represent Rhode Island at the National Restaurant Association Educational Foundation’s ProStart® Invitational competition in Washington, D.C. May 8-10, 2019.

“I am so proud of all the hardworking students who dedicated months of practice and preparation for this event,” said Dale J. Venturini, President/CEO of the RI Hospitality Association and the RI Hospitality Education Foundation. “It’s because of students like this that Rhode Island is nationally recognized for its outstanding culinary scene. I look forward to watching the students’ skills continue to progress and eventually become part of the skilled workforce we have here in Rhode Island.”

May 9, 2019 0 comment
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News Bites: RI Community Food Bank Scouting for Food / Federal Hill Pizza Helps Launch New Craft Beer / New Menu Items from Mill’s Tavern & Red Stripe

by David Dadekian November 2, 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.

Boy Scouts Kick Off the 29th Annual Food Drive, Ask Community to Give Generously

Rhode Island Community Food Bank

Rhode Island Community Food Bank

For the 29th consecutive year, the Narragansett Council, Boy Scouts of America is preparing for its annual “Scouting for Food Good Turn” drive. On October 29th, thousands of Scouts from across the state will be distributing door hangers to neighbors’ homes seeking donations of nutritional, non-perishable canned goods. The annual initiative, which is the largest food drive in New England, highlights one of Scouting’s primary focuses – doing a “Good Turn” daily.

More than 200 Scouting Packs and Troops will participate in the drive, collecting canned goods from families and individuals throughout Rhode Island, Southeastern Massachusetts and Connecticut. Donation pick-ups will take place the following Saturday, November 5 starting at 9 a.m., and will be delivered to the Rhode Island Community Food Bank.

“Every year the Scouts of the Narragansett Council are excited to participate in the food drive and eager to do their part and help make a difference,” said Joe DeStefano, Volunteer Coordinator for the annual Scouting for Food drive since it began in 1987. “This opportunity helps Boy Scouts learn first-hand the importance of helping people in need, and offers the chance for everybody to partake in the spirit of generosity.”

Each month, 59,000 Rhode Islanders seek food assistance through the Food Bank’s network of emergency food programs. 11.8% of Rhode Island households are food insecure, and 4.7% of Rhode Island households experience severe hunger. 146,000 Rhode Islanders are living in poverty. – These numbers probably have to be updated.

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

“The hard work and dedication of everyone involved with the Narragansett Council and Scouting for Food is truly remarkable,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “This food drive is so critical to our ability to serve the 1in 8 Rhode Islanders in need of food assistance, especially as we head into the winter months.”

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

“Scouting for Food is a special annual event that asks individuals in the greater community to do their part and give what they can,” said Tim McCandless, Scout Executive/CEO. “In preparation of another successful drive, we ask the community to give generously.”

Scouting for Food 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.


Federal Hill Pizza Welcomes Henry and Fran Brewing Company to Introduce Their First Craft Beer, “Pleasant Surprise”

Federal Hill Pizza Welcomes Henry and Fran Brewing Company to Introduce Their First Craft Beer, "Pleasant Surprise"

On Saturday, November 12th, Federal Hill Pizza in Warren, RI is thrilled to welcome Henry and Fran Brewing Company of West Boylston, MA to introduce their first craft beer creation. Craft beer lovers are in for a real treat as the brand new brewery launches their beer “Pleasant Surprise” for the first time ever to the public. While most products launch with distributors that then market the beer to individual establishments, Henry and Fran has chosen Federal Hill Pizza as the location for their exclusive launch before the product is available to anyone else.

Attendees are encouraged to show up early to get marked down for the first pour once the keg is tapped. The first pour will take home a souvenir glass. Other merchandise will be available for purchase. Henry & Fran co-founders Tim Westerman, Zach Laegel and Nick Schiebel will present the new brew and party with the guests. In addition to the pizza and beer, In Your Ear Records will be spinning live music starting at 7pm. The event is free and open to the public.

Saturday, November 12th | 6:00pm to 10:00pm | 495 Main Street, Warren, RI 02885 | 401.245.0045


New Menu Items at Mill’s Tavern and Red Stripe Restaurants

Mill’s Tavern, 101 North Main St., Providence, (401) 272-3331, has launched its new fall dinner menu. Starters include an autumn beet tasting salad featuring salt roasted and pickled beets served with roasted onion and goat cheese fondue finished with pickled fennel, blood orange segments and a dusting of hazelnut powder. For entrees, try a duo of sweet potato-marshmallow and brie mashed potato gnocchi with smoked turkey; harrissa glazed wild Alaskan king salmon served over vegetable a la Greque; seared Long Island duck breast with squash and mascarpone filled sage and squid-ink agnolotti served with roasted spaghetti squash; or an autumn harvest vegetable tasting from the wood-burning oven served with three bean cranberry salad. Desserts range from Portuguese bread pudding with currants and apple tart with pecan-oat streusel and bourbon-brown butter caramel to chai-spiced roasted white chocolate carrot cake with pistachio brittle and maple crème brulee with oatmeal cookies. Along with its extensive wine list, seasonal libations include the Downtown, made with rye vodka, cranberry liqueur, cinnamon and apples; and the West Side, a cocktail of tequila, hard cider, pomegranate and lime on the rocks. For the complete menu, go to millstavernrestaurant.com.

Red Stripe, in East Greenwich, 455 Main St., (401) 398-2900, and Providence, 465 Angell St., (401) 437-6950, have added seasonally inspired dishes to its regular menu for fall. Among new entrees are twin 8 oz. maple bourbon glazed pork chops, served with Dijon roasted fingerling potatoes and honey glazed rainbow carrots; roasted apple and sage gnocchi filled with maple mascarpone, butternut squash and caramelized onions, finished with cream and cinnamon; and oven roasted turkey, accompanied by mashed potatoes, apple and cornbread stuffing, cranberry-orange chutney and giblet gravy. On the lighter side, there is grilled salmon served over garlic pea puree and paired with a warm farro salad, beets and spinach; and beer brined roasted half chicken, with choice of house frites or greens. Dessert offerings include chocolate hazelnut cremeux and cardamom apple tarte tatin. For the complete menu, visit redstriperestaurants.com.

Disclosure: Federal Hill Pizza is a client of Eat Drink RI Marketing Services

November 2, 2016 0 comment
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