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StarChefs 2023 Coastal New England Rising Stars
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News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars / Hope & Main Hosts RI Pitch Room Competition

by David Dadekian
written by David Dadekian

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

StarChefs Announces the 2023 Coastal New England Rising Stars and Rising Stars Restaurant Week

View photos of all the Rhode Island StarChefs 2023 Winners, and some of their work, in a slideshow following the story.

StarChefs, the restaurant industry magazine, announces its 2023 Coastal New England Rising Stars. To celebrate the new class, StarChefs will host a Rising Stars Restaurant Week from September 20 through October 4. The two-week campaign highlights the Rising Stars and gives guests the opportunity to experience the honorees’ signature dishes and drinks. The 2023 class includes 21 food and beverage professionals, recognized by StarChefs not only for their exceptional food and drinks, but also their ability to lead, inspire, and support their local communities.


The Rising Stars Award winners are designated by the StarChefs editorial team based on in-person tastings and interviews. In each market, the editorial team tastes and interviews with more than 100 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans, ultimately selecting a group of 17 to 25 professionals who best represent the future of American hospitality. Although Rising Stars Awards are given out locally, award winners are evaluated according to a set of national standards. Creativity, ambition, presentation, philosophy, and, of course, delicious food and drink win an individual the designation of a StarChefs Rising Star. The 2023 Coastal New England Rising Stars will be the 83rd class of Rising Stars Award winners and the 2nd class from Coastal New England.


2023 StarChefs Coastal New England Rising Stars Award Winners

CHEFS
Jeremy Broucek of Bread & Friends | Portland, ME
Eric Brown of Thick Neck | Providence, RI
Valerie Goldman of The Honey Paw | Portland, ME
Luke Mersfelder of Bywater | Warren, RI
Nikhil Naiker of Nimki | Providence, RI
Manny Rojas of or, The Whale | Nantucket, MA
Basil Yu of Yagi Noodles | Newport, RI
Neil Zabriskie of REGARDS | Portland, ME

GAME CHANGER
Presented by S.Pellegrino
Celebrates a chef whose leadership is boldly advancing the restaurant industry, whether it’s through boundary-pushing cuisine, an innovative dining format, or a revolutionary business idea.
Scott LaChapelle of Pickerel | Providence, RI

RESTAURATEURS
Presented by Jade Range
Marisa Lewiecki and Jordan Rubin of Bar Futo and Mr. Tuna | Portland, ME
Taylor Oliver and Andrea Solimeo of Pizzeria Gemelle, Ventuno, and Via Mare | Nantucket, MA

COMMUNITY
Presented by Resy
Recognizes professionals who are deeply connected to the local culinary community, dedicate their time to community outreach, and are ultimately catalysts for involving members of the culinary community in important initiatives.
Robert Andreozzi of Pizza Marvin | Providence, RI
Cyle Reynolds of Crispy Gai | Portland, ME

CONCEPT
Nicholas Gillespie of Dune Brothers Seafood | Providence, RI

PASTRY CHEF
Presented by TCHO Chocolate
Georgia Macon of Twelve | Portland, ME

BARTENDERS
Presented by Beam Suntory
Arvid Brown of Room for Improvement | Portland, ME
Britt Simons of The Eddy | Providence, RI

SOMMELIERS
Bethany Caliaro of Gift Horse and Oberlin | Providence, RI
Kelsey Shaw of Bayberry Garden | Providence, RI

MENTOR
Presented by Vitamix Commercial
The 2023 class of Coastal New England Rising Stars anonymously voted on a Mentor Award winner. The award goes
to a chef who supports and inspires young restaurant professionals in their community, while nurturing talent with
generosity, skill, and vision.
Ben Sukle of Gift Horse and Oberlin | Providence, RI

STARCHEFS SUPPORTS
StarChefs is excited to partner with Singer M.Tucker and Chef Jake Rojas of Tallulah’s Taqueria to support
Amos House during Coastal New England Rising Stars Restaurant Week. Since 1976, Amos House has
been a staple of the Rhode Island nonprofit community, serving the homeless, unemployed, and those who
are living in poverty. For every Niman Ranch pork belly carnitas taco sold at Tallulah’s Taqueria during
Rising Stars Restaurant Week, StarChefs will donate $5 to Amos House.

ART OF PRESENTATION
In partnership with Steelite International, the award winners will have the opportunity to win the Rising Stars
Art of Presentation Award. This online content showcases the creativity and art of plating. The winner will
receive $5,000 toward Steelite International products of their choice. Voting will remain open to the public
through Monday, September 18th at 10 A.M. EST.

Rising Stars Supporters
Symrise, Steelite International, Vitamix Commercial, S.Pellegrino, Niman Ranch, Jade Range, TCHO
Chocolate, DemKota Ranch Beef, Singer M.Tucker, Corto Olive Co., Lumina Farms, Beam Suntory, Resy,
Vulcan, GoProvidence, Trentadue Winery, Amos House, Narragansett Brewery

  • Chef Eric Brown of Thick Neck
    Chef Eric Brown of Thick Neck
  • Thick Neck's Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder
    Thick Neck’s Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder
  • Chef Luke Mersfelder of Bywater
    Chef Luke Mersfelder of Bywater
  • Bywater's Crudo
    Bywater’s Crudo
  • Chef Nikhil Naiker of Nimki
    Chef Nikhil Naiker of Nimki
  • Nimki's Saina: Fried Spring Green-Lentil Roll, Spring Onion-Carrot Top Powder, Tamarind-Mint Chutney
    Nimki’s Saina: Fried Spring Green-Lentil Roll, Spring Onion-Carrot Top Powder, Tamarind-Mint Chutney
  • Chef Basil Yu of Yagi Noodles
    Chef Basil Yu of Yagi Noodles
  • Yagi Noodles's Tantanman: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp
    Yagi Noodles’s Tantanman: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp
  • Chef Scott LaChapelle of Pickerel
    Chef Scott LaChapelle of Pickerel
  • Pickerel's Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly
    Pickerel’s Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly
  • Chef Robert Andreozzi of Pizza Marvin
    Chef Robert Andreozzi of Pizza Marvin
  • Pizza Marvin's Chowdah Pie: Clams, Potato, Bacon, Herbs
    Pizza Marvin’s Chowdah Pie: Clams, Potato, Bacon, Herbs
  • Chef Nicholas Gillespie of Dune Brothers Seafood
    Chef Nicholas Gillespie of Dune Brothers Seafood
  • Dune Brothers Seafood's Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri Peri Mayonnaise, Molho Cru
    Dune Brothers Seafood’s Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri Peri Mayonnaise, Molho Cru
  • Bartender Britt Simons of The Eddy
    Bartender Britt Simons of The Eddy
  • The Eddy's Crushed Velvet: Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup, Lemon Peel
    The Eddy’s Crushed Velvet: Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup, Lemon Peel
  • Sommelier Bethany Caliaro of Gift Horse and Oberlin
    Sommelier Bethany Caliaro of Gift Horse and Oberlin
  • Oberlin's Pasta with Yoigokochi Sake
    Oberlin’s Pasta with Yoigokochi Sake
  • Sommelier Kelsey Shaw of Bayberry Garden
    Sommelier Kelsey Shaw of Bayberry Garden
  • Chef Ben Sukle of Gift Horse and Oberlin
    Chef Ben Sukle of Gift Horse and Oberlin

Photos courtesy of StarChefs

About StarChefs:
StarChefs has supported the restaurant industry since 1995 and serves as an essential resource for
restaurant professionals, as well as a backstage pass for food-savvy consumers. StarChefs’ original content
is driven by in-person tastings and interviews across the country, and its mission is to catalyze culinary
professionals’ success and give them the tools to overcome challenges. Through its Rising Stars Awards
and Rising Stars magazine, StarChefs has recognized up-and-coming industry professionals nationally
each year since 2003. Connect with StarChefs on Instagram and Facebook.

Hope & Main Teams up with Sam Adams Brewing the American Dream to Host RI Pitch Room Competition for Third Year in a Row

Come to the Schoolyard Market and Cheer On Your Favorite Local Food Businesses

2023 Munch Madness

During Wednesday’s Schoolyard Market, on September 13 from 5 to 8:00PM, Hope & Main will host the third annual Sam Adams Brewing the American Dream Pitch Room Competition where six local food companies will compete for $10,000 in prize winnings and the honor of being Rhode Island’s champion. 

It is all part of a six week-long Munch Madness Competition where Hope & Main members compete for the coveted prize from Sam Adams Brewing the American Dream.

Says Hope & Main Founder, Lisa Raiola, “We are proud to host the Pitch Room Competition. It is a little bit like Shark Tank meets Chopped in Rhode Island. It is such a great opportunity for exposure for our food-preneurs.  The event brings high visibility to Rhode Island’s vibrant, growing, and diverse food economy powered by small businesses.”

Sam Adams Brewing the American Dream supports local food and beverage entrepreneurs across the U.S. with access to capital, networks, and business coaching. 

The Pitch Room Competition will take place in front of a live panel of all-star judges including Jamie Coelho, the editor in chief of Rhode Island Monthly: Chef Sanjiv Dhar,  the Owner of Spice Kraft Inc, and RI Hospitality Association’s Restaurateur of the Year 2023; Jarvis Green, retired New England Patriots player, two-time Super Bowl Champion, and food-preneur; and Jennifer Glanville, Master Brewer for Sam Adams Boston Brewery.  Rhody food fans will hear six pitches from Hope & Main founders who were selected by popular vote in the first round of Munch Madness. 

2022 Munch Madness Winner Katie Potter of Newport Chowder Company, with her mother Muriel. Photo courtesy of Hope & Main.
2022 Munch Madness Winner Katie Potter of Newport Chowder Company, with her mother Muriel. Photo courtesy of Hope & Main.

The finalists competing for the coveted honor of being the inaugural RI Pitch Room Champion include:

  • Guetty Antiste, Empanada Assassin
  • Savannah Campbell, Caribe & Co
  • Ramon Hinds, Orisirisi Spice of Life
  • Amber Jackson, Black Leaf Tea Co.
  • Pin Minyvong, Pin’s Kytchen
  • Mariana Silva-Buck, Little Maven Lemonade

The Live Pitch Room Competition will take place during Hope & Main’s weekly Schoolyard Market. There will be many Hope & Main vendors offering local food and beverages, including craft cocktails and Sam Adams beer, all evening.

The two finalists from the Pitch Room Competition will go on to compete for the $10,000 cash prize at the Hope & Main Twilight Party on Saturday, September 23rd.  Party-goers will vote for their favorite business and the winner will be crowned that evening!

This year’s generous presenting sponsor for Hope & Main’s Munch Madness competition is BankNewport. 

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News Bites: Newport Restaurant Week 2015, Hemenway’s 30th Anniversary, Fatulli’s Bakery & Deli Re-Opens

by David Dadekian
written by David Dadekian

Newport Restaurant Week 2015Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Celebrate the Arrival of Spring During Newport Restaurant Week

More than 50 restaurants throughout Newport and Bristol counties will participate in the bi-annual event.

Say goodbye to southern New England’s snowiest five-week stretch on record by welcoming in the flavors of a new season. Newport Restaurant Week kicks off on the first day of spring, March 20, and continues through March 29, marking nine days of extraordinary three-course prix fixe lunch menus for $16 and three-course prix fixe dinner offerings for $35.

“After a long winter, Newport Restaurant Week is the perfect opportunity for folks to come out of hibernation and experience the amazing culinary world we have in our own backyard,” said Joe Simone whose restaurant, Simone’s, opened in Warren this past fall. “We are thrilled to participate and excited to give new friends and old a taste of our Mediterranean style of cooking with a local twist.”

Restaurants throughout Newport and Bristol counties continue to post their finely tuned menus on DiscoverNewportRestaurantWeek.org in anticipation of the event. “It’s been a challenging few months for our restaurant industry, that’s for sure,” said Evan Smith, President and CEO of Discover Newport. “Newport Restaurant Week is the perfect cure for cabin fever and a chance to see what our local talent has been cooking up for the season ahead.”

Visit DiscoverNewportRestaurantWeek.org for additional information including food and wine related events, lodging packages and more. Our social networks will continue an up-to-the-minute conversation about the event and we encourage users to include #NPTRestaurantWeek for Newport Restaurant Week-related posts, images and Tweets to engage with other diners, restaurateurs and chefs.

 

Hemenway's 30th Anniversary Bottled Moxie Manhattan

Hemenway’s 30th Anniversary Bottled Moxie Manhattan

Hemenway’s Celebrates 30th Anniversary During the Month of April

Providence’s Premier Restaurant Offers Special Moxie Cocktail in Honor of Charles Hemenway

WHO: Hemenway’s Seafood Grill & Oyster Bar, part of the Newport Restaurant Group, is offering a unique and special cocktail for two in honor of their 30th anniversary.

WHAT: From April 16 through the end of the month, Hemenway’s, a Providence classic that boasts time-honored recipes and ocean-fresh seafood, is celebrating its 30th anniversary by offering a special Moxie Manhattan. This 30th Anniversary Bottled Moxie Manhattan is in honor of Charles Hemenway’s previous tenure as President of the Moxie Beverage Company. The refreshing cocktail serves two and is comprised of 3.5 oz Sons of Liberty Whiskey (South Kingstown, RI), 1 oz. Dry Vermouth, and 1.5 oz. Housemade Moxie Vermouth.

Charles Hemenway was a pioneer in entrepreneurial spirit with only a seventh-grade education. Destined for success, he became President of the Moxie Beverage Company, the New Haven Railroad, and the Varsity-Royale Record Company. This adventure-loving fellow with a passion for fishing and a knack for hospitality inspired his grandson, Edward P. Grace III, to found Hemenway’s. Charles’ spirit and enthusiasm still motivates the dedicated team to this day.

WHERE: Hemenway’s
121 South Main Street
Providence, RI 02903
401.351.8570
www.hemenwaysrestaurant.com

WHEN: 30th Anniversary Bottled Moxie Manhattan is available April 16 – April 30 on premise only. A photo and full recipe can be found here.

 

Fatulli’s Bakery & Deli Re-Opens as Part of Newport Vineyards Expansion

Now Open in Newly Renovated Space

Newport Vineyards is pleased to announce the addition of Fatulli’s Bakery & Deli to its family, as part of a multi-million dollar expansion to the winery. Remaining under the direction of Janet Fatulli and her team, the bakery and deli is now owned and operated by Newport Vineyards, and has reopened in their new space within the winery’s building. Nearly doubling in size, the new location boasts over 3500-square feet of indoor space, as well as 2000-square feet of outdoor seasonal seating, vaulted ceilings, views of the vineyard and a state of the art kitchen.

“We are very excited to welcome Fatulli’s to the Newport Vineyards family,” stated Newport Vineyards owner John Nunes. “Janet and her team have done a tremendous job developing their brand and creating a culinary destination for the local community and beyond. The team’s expertise will only enhance the wine and food experience of Newport Vineyards.”

Fatulli’s Bakery & Deli has become a stake in the local community, offering homemade soups, specialty salads, sandwiches, pies, pastries, cookies, as well as wedding cakes, prepared items, catering and more. Janet and her team will continue to serve the local community under the Newport Vineyards umbrella. The two businesses have been neighbors for 17 years.

In their 20th anniversary year, Newport Vineyards is completing a 30,000-square foot renovation and expansion. Phase one of the expansion has been completed and includes Fatulli’s Bakery & Deli’s new location, Brix Restaurant, a new fermentation tank room and barrel room, as well as an outdoor patio and seating. Slated for completion by the 2015 summer season, phase two of the renovation includes a new tasting room, three-season porch, second patio, marketplace and event venue.

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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: Daniele, Local Agriculture and Seafood Act Grants Program, Providence Restaurant Week 2014 Extended

by David Dadekian
written by David Dadekian

Good Food Awards Winner 2014

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

Daniele’s New Local Line Wins Two 2014 National Good Food Awards

A new line charcuterie made in Rhode Island from locally raised hogs is the winner of two prestigious national Good Food Awards.

Daniele, Inc.’s Local Del Duca® Prosciutto and Mortadella with Pistachios both received first place awards in the blind taste test by 225 of the nation’s top chefs and food critics.

Daniele’s local line was developed as part of an initiative that supports local farmers and encourages the emergence of a new comprehensive food culture in Rhode Island and nearby states.

Daniele created a local line of charcuterie using pork raised on New England farms. Students from the Rhode Island School of Design designed the New England-­‐inspired label. Chefs from Providence-­‐based Johnson and Wales University helped develop recipes.

The result was an award-­‐winning line of products raised and made in New England. The Good Food Awards recognize American food producers and the farmers who provide the ingredients for pushing their industry towards craftsmanship and sustainability while enhancing the agricultural landscape and building strong communities.

In announcing the winners, the Good Food Awards said those chosen represent some of the country’s best cutting edge culinary talent.

“These awards are a testament of our community’s ability to produce excellence,” said Davide Dukcevich, whose family started Daniele in Rhode Island over 30 years ago. “We created this local line with the hopes of supporting and growing our local farms while also taking advantage of local artists and chefs in our region.”

Small family farms, including RI’s Timberstone and Blackbird Farm raised high quality hogs for use in the new local line.

“Everyone at Blackbird Farm is thrilled for Daniele receiving two Good Food Awards” said The Bouthillette Family, which owns Blackbird Farm. “Daniele’s dedication to using our Heritage Berkshire pork to create the local line charcuterie helps the us to raise more animals -­‐ which grows our business and also helps improve agriculture throughout Rhode Island as we purchase produce and feed from other local farms. Rhode Island is on the path to farming sustainability because of companies like Daniele and their delicious products.”

Daniele and other food producers in the New England region are continuing to focus on locally grown high quality products. This collaborative effort brings together farms, educational facilities, restaurants, chefs, and food manufactures like Daniele creating economic growth around the agriculture and food sector.

“We think it’s exceptional that Daniele Foods, as a multinational food company, has turned its focus, towards local foods in Rhode Island, and connections with local agriculture,” said Kenneth Ayers, Chief of the Division of Agriculture for the State of Rhode Island. “These awards are testimony to that effort. Also this is further evidence of the vibrancy and the economic importance of food in and around Rhode Island.”

$200,000 Available in Public-Private Grant Funding to Strengthen the Local Food System in Rhode Island

Rhode Island Food Policy Council (RIFPC) Members to Serve on Grants Advisory Committee

The Rhode Island Department of Environmental Management (RIDEM) will be accepting grant applications for the Local Agriculture and Seafood Act (LASA) Grants Program. The Local Agriculture and Seafood Act of 2012 established a grants program within RIDEM’s Division of Agriculture for small or beginning farmers, seafood marketing and organizations/related activities supporting the growth and marketing of local food and seafood in the state.

The LASA Grants Program is made possible by a unique and unprecedented public-private partnership with $100,000 in funding from the State of Rhode Island and $100,000 in matching funds from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation and the Rhode Island Foundation.

The LASA Grants Program Advisory Committee, established to advise and assist the RIDEM in matters related to the LASA Grants Program, will be chaired by the Chief of the Division of Agriculture and will have two members representing the RI Food Policy Council, David Dadekian and Sheila Brush.

LASA Grants Program application materials will be released on February 15 with an April 1 deadline to apply. Please refer to the RIDEM and the RIFPC websites for further information.

More Than 30 Participants to Extend Providence Restaurant Weeks

Providence Restaurant Weeks may be in full swing until Jan. 18 but more than 30 of the participants are thinking ahead, deciding to extend the promotion through at least Saturday, Jan. 25.

“Due to the positive response, nearly half of the participating restaurants are extending until January 25. Some may be extending even further,” said Kristen Adamo, vice president of marketing and communications for the Providence Warwick Convention & Visitors Bureau, which runs the event. “If you are interested in visiting a particular restaurant that is extending, it’s best to check their individual website to find out how long they will be continuing the promotion.”

Restaurants who have committed to extending until at least January 25 include:

2 Pauls City Grille
Amici
Blue Grotto
Bonefish Grill
Café Nuovo
Caffe Dolce Vita
The Capital Grille
CAV
Chez Pascal
Don Jose Tequillas
Duck & Bunny
Elizabeth’s of Portofino
Fire & Ice
Flemings
Fred & Steve’s
Geppettos
Hourglass Brassiere
India
Kartabar
Legal Seafood
Libations
Matunuck Oyster Bar
McCormick & Schmick’s
Mediterraneo
Pane E Vino
Paragon
Redlefsen’s
RiRa
Sawaddee
Snookers
Vanity
Vintage
Wicked Good

Providence Restaurant Weeks officially runs now through January 18. Participating restaurants offer a three-course, prix fixe lunch for $14.95 and a three-course, prix fixe dinner for $29.95, with some restaurants offering two-for-one specials. For a list of participating restaurants and their menus, visit www.ProvidenceRestaurantWeeks.com.

Disclosure: the owner of  Eat Drink RI, David Dadekian, is both a part of Blackbird Farm and a Rhode Island Food Policy Council member.
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