Tag:

Rhode Island Commerce Corporation

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
chefs & restaurantscookingnewswine & drinks

News Bites: Winning Rhode Island ProStart® Dish at Boat House / 2024 ANCHORS Awards / RI Hospitality Association & Education Foundation 2025 Boards / CCRI Culinary Craftsmanship Associate Degree

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.

RI Hospitality Education Foundation and Newport Restaurant Group Announce Winning Dish from 13th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition

Rosemary Lemon Pan-Roasted Lamb Chops, Crafted by William M. Davies, Jr. Career and Technical High School Students, to be Featured at Boat House in Tiverton

The RI Hospitality Education Foundation (RIHEF) and Newport Restaurant Group (NRG) are proud to announce that Boat House in Tiverton, RI will feature a special dish that won the culinary arts portion of the 13th Annual Rhode Island ProStart® High School Culinary, Foodservice & Hotel Management Competition. The winning dish, Rosemary Lemon Pan-Roasted Lamb Chops, served with fondant potato, beets and asparagus medley, and a lemon thyme cream sauce, was crafted by the talented culinary team from William M. Davies, Jr. Career and Technical High School. The dish will be available from Saturday, March 15th through Sunday, March 23rd at Boat House, offering diners the opportunity to experience an award-winning creation from Rhode Island’s next generation of chefs.

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).

The winning culinary team, composed of Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, was led by Chef Santos Nieves. Their skills, creativity, and technical precision earned them first place at this year’s highly competitive event, which featured the top student chefs from across the state.

“We are thrilled to provide these talented students with the opportunity to showcase their work in a professional setting,” said Farouk Rajab, President/CEO of the RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “Our programs continue to shape the future of Rhode Island’s hospitality industry, and this winning dish is a testament to the remarkable talent and dedication of these young chefs.”

Newport Restaurant Group’s ongoing support for culinary education and local talent development is reflected in its commitment to featuring the competition’s winning dish. Greg Coccio, Corporate Executive Chef of Newport Restaurant Group, shared his enthusiasm: “We are honored to highlight the achievements of these incredible students at Boat House. Their creativity and technical skill exemplify the high standards of culinary excellence that define Rhode Island’s vibrant food scene.”

In addition to the culinary arts category, William M. Davies, Jr. Career and Technical High School’s foodservice management team, Wisteria, took home first place, while Chariho Area Career & Technical Center’s hospitality and tourism team, Evergreen Lodge, secured the top spot in their respective category.

The culinary arts and foodservice management winning teams will now advance to represent Rhode Island at the National ProStart® Invitational in Baltimore, MD, from May 2-4, 2025, competing against top teams from across the country.

RI Hospitality Association Announces 2024 ANCHORS Award Winners Honoring Excellence Across Rhode Island’s Hospitality Industry

Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault
Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault

The RI Hospitality Association (RIHA) celebrated the best of Rhode Island’s hospitality industry during the 2024 ANCHORS Awards, held at Bally’s Lincoln. With over 600 attendees, the event honored individuals and organizations that exemplify excellence, innovation, and dedication across 18 total categories. 

For the first time, the public was invited to nominate and vote on their picks within Rhode Island’s vibrant hospitality community. From rising stars to seasoned leaders, this year’s winners reflect the remarkable talent within Rhode Island’s hospitality community.

Chairman’s Award: Evan Smith, Discover Newport – (Newport)

  • Evan Smith’s four decades of leadership in Rhode Island’s tourism sector have transformed Aquidneck Island into a world-class destination. As President & CEO of Discover Newport, he spearheaded a $5.6 million marketing program and established New England’s first Tourism Improvement District (TID). His collaborative efforts with organizations such as RIHA and CommerceRI have elevated Rhode Island’s appeal for business and leisure travel. Set to retire this year, Evan’s impact will continue to inspire the industry.

RI Hospitality Education Foundation (RIHEF) Chairman’s Award: Michael Sabitoni, Johnson & Wales University – (Providence/Cranston)

  • Michael Sabitoni’s dedication to hospitality education and workforce development has shaped the careers of countless students. As Chairperson of the Food & Beverage and Travel/Tourism Studies departments at Johnson & Wales University, he has hosted student tours, coordinated competitions, and bridged the gap between education and industry. His international experience and passion make him a cornerstone of Rhode Island’s hospitality community.

President’s Award: William (Bill) Walsh, Government Strategies, Inc.

  • Bill Walsh’s advocacy for Rhode Island’s hospitality sector during the 2024 legislative session resulted in significant policy victories. His efforts protected the Tip Credit, prevented burdensome regulations, and advanced worker-focused legislation. As General Counsel for Government Strategies, Bill’s strategic leadership has strengthened the industry and earned him this well-deserved recognition.

Emerging Leader of the Year: Stephanie Pajak, Ellie’s – (Providence)

  • Stephanie Pajak has redefined leadership at Ellie’s by fostering an innovative and inclusive workplace culture. Her commitment to excellence inspires her team and elevates the guest experience at one of Rhode Island’s favorite establishments.

Food Service Employee of the Year: Johnny Tarrats, 10 Prime Steak & Sushi – (Providence)

  • Johnny Tarrats exemplifies culinary and service excellence at 10 Prime Steak & Sushi. Known for his attention to detail and passion for the guest experience, Johnny is a cornerstone of Rhode Island’s food service industry.

Lodging Employee of the Year: Patti Gauntt, Newport Marriott Hotel & Spa – (Newport)

  • Patti Gauntt’s dedication to creating memorable guest experiences has set the standard for excellence at the Newport Marriott Hotel & Spa. Her warmth, professionalism, and ability to go above and beyond have made her an invaluable asset to the team.

Tourism Employee of the Year: Lee Lord, Narragansett Brewery – (Providence)

  • As a driving force behind Narragansett Brewery’s success, Lee Lord has revolutionized the guest experience. Through innovative promotions and community engagement, Lee has positioned the brewery as a must-visit Rhode Island destination.

Instagram Account of the Year: Discover Newport (Newport)

  • The Discover Newport team has harnessed the power of social media to showcase the beauty, culture, and attractions of Rhode Island’s iconic coastal destinations. Their vibrant content has inspired countless visitors to explore the state.

Restaurant of the Year: BEECH – (Jamestown)

  • With its inventive menu and exceptional dining experience, BEECH has become a culinary cornerstone in Rhode Island. The restaurant’s dedication to quality and innovation sets it apart as a beacon of excellence.

Hotel of the Year: Weekapaug Inn – (Westerly)

  • The Weekapaug Inn continues to redefine luxury with unparalleled service and serene accommodations. Its commitment to sustainability and guest satisfaction cements its reputation as one of Rhode Island’s premier destinations.

People’s Choice Award: Matunuck Oyster Bar – (Wakefield)

  • Matunuck Oyster Bar is beloved for its fresh, locally sourced seafood and waterfront dining. This perennial favorite captures the heart and taste buds of Rhode Islanders and visitors alike.

Chef of the Year: Champe Speidel, Persimmon – (Providence)

  • Champe Speidel’s culinary artistry at Persimmon has earned widespread acclaim. His innovative dishes and dedication to sourcing local ingredients make him a standout in Rhode Island’s dynamic culinary scene.

Newcomer of the Year: Boon Street Market – (Narragansett)

  • Boon Street Market has quickly become a favorite for its exceptional offerings and commitment to community. The team’s creativity and focus on quality have set a new standard for Rhode Island’s hospitality newcomers.

Teacher of the Year: Chef Austin Irons, Warwick Area Career and Technical Center – (Warwick)

  • Chef Austin Irons has demonstrated exceptional leadership and mentorship as a ProStart teacher at Warwick Area Career and Technical Center. His ability to integrate his background in special education with his culinary expertise creates an inclusive and supportive learning environment where every student thrives.

Student of the Year: Isabelle Menard, Warwick Area Career & Technical Center – (Warwick)

  • Isabelle Menard’s dedication, commitment and passion to continue her growth within the hospitality field sets an example for students aiming to make a career in the industry.  

Allied Member of the Year: Falvey Linen and Uniform Supply – (Cranston)

  • Falvey Linen’s dedication to supporting the hospitality industry through high-quality services makes it a vital partner to Rhode Island’s businesses.

Arthur Robbins’ Community Service Award: Christopher Marsella, Marsella Development Group – (Providence)

  • Christopher Marsella’s contributions to the community have had a profound impact on Rhode Island’s hospitality industry. His dedication to giving back exemplifies the spirit of the Arthur Robbins’ Community Service Award, and his commitment to continue to transform the State’s hospitality landscape with the opening of Track 15 this year typifies Robbins’ visionary outlook.

RI Hospitality Ambassador of the Year: Damaris Messina, Aloft Providence Downtown – (Providence)

  • Damaris Messina’s tireless efforts to promote Rhode Island as a top destination for travelers make her a true ambassador for the state’s hospitality industry. Her leadership at Aloft Providence Downtown sets a benchmark for excellence.

 “The ANCHORS Awards celebrate the exceptional individuals and organizations that define Rhode Island’s hospitality industry,” said Farouk Rajab, President/CEO, RI Hospitality Association. “This year’s winners inspire us all with their dedication, talent, and passion.”

The evening featured an Academy Awards-style ceremony hosted by social media influencers Laura Afonso and Sascha Roberts of Honey Buns Social. Attendees enjoyed networking, a celebration of achievements, and an afterparty to close out the night in style.

RI Hospitality Association & Education Foundation Announce 2025 Board of Directors and Officers

The RI Hospitality Association (RIHA) is proud to announce the appointment of its 2025 Board of Directors, including eight new members, two new RI Hospitality Education Foundation (RIHEF) board members, and its officers for each board.

New RIHA Board Members:

  • Edmond Assili, Owner, Terrazza, Sydney Cafe, and Fleur Restaurant
  • Gabrielle Clark, Resort Manager, Ocean House 
  • Jennifer Curtin, General Manager, The Beatrice Hotel
  • Anika Kimble-Huntley, Chief Marketing Officer, Rhode Island Commerce Corporation
  • Vandana Kumari, General Manager, Renaissance Providence Downtown Hotel
  • Damaris Messina, General Manager, Aloft Providence Downtown
  • Damian Santoro, Owner, Ladder 133 Sports Bar & Grill
  • Chris Trosin, President & CEO, Metro Lobster and Seafood

New RIHEF Board Members:

  • Aaron Messina, Vice President of Sales & Marketing, The Procaccianti Group
  • Tobey Sanborn, Director of Learning & Development, Newport Restaurant Group
  • Barbara Nauman, Vice President Academic Affairs, Community College of Rhode Island
  • Jennifer Davis (Ferreira), General Manager, The Eddy

RIHA Board Officers:

  • Chairman: Colin Geoffroy, President, G Hospitality
  • Vice Chairman and Treasurer: Anthony Pellegrino, General Manager, The Dean Hotel
  • Vice Treasurer: Kevin Hurley, General Manager, Omni Providence Hotel
  • Secretary: Jennifer Luxmoore, Owner, Sin (Bakery)

RIHEF Board Officers:

  • Chairman: Sam Glynn, Owner, Chomp Kitchen & Drinks
  • Vice Chairman: Joanna Arrighie, Director of Sales Marketing, Marriott International
  • Treasurer: Kevin O’Donnell, Owner, Giusto and Mother Pizzeria
  • Secretary: Kait O’Hara, Owner, Falvey Linen Supply

“We are thrilled to welcome this diverse and talented group of leaders to our hospitality and education foundation boards” said Farouk Rajab, President/CEO, RI Hospitality Association and RI Hospitality Education Foundation. “Their collective expertise and commitment to the hospitality industry will undoubtedly strengthen our efforts to advocate for and support our members while advancing education and workforce development.”

Governor McKee, CCRI Announce Launch of Associate Degree in Culinary Craftsmanship

Governor’s Proposed Budget Includes $850,000 to Create Culinary and Hospitality Hub at CCRI’s Newport Campus 

Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday's event highlighting the proposed Culinary and Hospitality Hub at CCRI's Newport Campus.
Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday’s event highlighting the proposed Culinary and Hospitality Hub at CCRI’s Newport Campus.

Governor Dan McKee and the Community College of Rhode Island (CCRI) today announced the launch of an Associate in Arts degree in culinary craftsmanship on CCRI’s Newport Campus in fall 2025. To support this initiative, Governor McKee is proposing $850,000 to create a Culinary and Hospitality Hub at CCRI’s Newport Campus. The hub will serve as a state-of-the-art learning environment designed to meet the growing demand for skilled culinary professionals in Rhode Island’s workforce.

“Rhode Island’s reputation for culinary creativity is a big part of our local economy, keeping visitors coming back time and time again,” said Governor Dan McKee. “The Culinary and Hospitality Hub included in my proposed budget will prepare the next generation of talent to serve up not only delicious dishes, but continued success in our local hospitality industry.”

“The inclusion of these funds in the Governor’s capital budget is a significant step forward in CCRI’s commitment to expanding access to high-quality culinary education,” said CCRI Interim President Rosemary A. Costigan, Ph.D., RN. “With our Newport Campus serving as a hub for workforce development, this investment will not only create a pipeline of skilled professionals but also strengthen Rhode Island’s thriving culinary and hospitality sectors.”

“CCRI’s commitment to workforce-aligned education is a commitment to our state’s economic future. This program will provide students with pathways to stable, well-paying careers, while advancing Rhode Island even further on the Governor’s Rhode to Prosperity,” said David Caprio, Esq., Chairman of the Council on Postsecondary Education.

“I’m very excited to see the addition of culinary program here at the CCRI Newport campus,” said Newport Mayor Charlie Holder. “This program will be a tremendous addition and opportunity for our local students to learn the culinary and hospitality skills necessary to propel them to professional heights that have not been readily available to them before.”

CCRI’s hands-on, two-year program will provide students with the foundational knowledge and practical experience necessary to succeed in advanced culinary and hospitality positions. The program is being developed in collaboration with Karl J. Guggenmos, AAC, M.B.A., a certified Global Master Chef, who is working with CCRI’s Business and Professional Studies faculty to ensure curriculum alignment with industry needs.

Rhode Island is home to several career and technical education (CTE) culinary programs at high schools across the state, and CCRI’s new associate degree will serve as a critical next step for students looking to advance their education and careers. By offering credit for prior learning from CTE programs, CCRI is ensuring a seamless pathway for students to continue their education in a supportive and workforce-aligned environment.

“For thirty years, the Rhode Island Hospitality Education Foundation has woven a story of hope and growth, a testament to the power of our industry. Now, today, CCRI is stepping up to write the next chapter. We’re not just nurturing talent; we’re igniting sparks of passion, kindling the dreams of individuals eager to shine. We’re building a workforce that isn’t just skilled, but inspired. We’re investing in the people, hand-in-hand with the Community College of Rhode Island, ensuring that the next generation of hospitality leaders is not just ready, but eager to take the reins. We’re building a legacy – a legacy of a powerful industry that doesn’t just provide jobs but empowers lives. We’re giving people from all backgrounds the tools, the training, the education they need to build a future that’s not just secure, but bright,” said Farouk Rajab, President/CEO of the Rhode Island Hospitality Association.

“This award for the culinary program exemplifies to all that when we work together-Governor, state, and local efforts for our students and community- we all win, and most importantly our students and community. Thank you to everyone for this wonderful initiative which I hope is just the first of many to come. Go CCRI! We are proud to be a partner with you,” said Colleen Burns Jermain, Ed.D., Superintendent of Newport Public Schools.

“CTE programs articulated for postsecondary credentials that are aligned to ‘good jobs’ provides a tremendous opportunity to raise incomes of Rhode Islanders and close workforce gaps for our employers. CCRI is well positioned within the Governor’s Rhode to Prosperity strategy and the Greater Newport region to focus the campus in the hospitality sector. This is a win for everyone,” said Shannon W. Gilkey, Ed.D., Commissioner of Postsecondary Education.

CCRI’s commitment to culinary education is further strengthened by its partnership with Bally’s Corporation, which has invested $5 million to support students and build labor market-responsive programs. Through the partnership with Bally’s, CCRI students have access to cutting-edge resources and opportunities in the culinary and hospitality sectors, enhancing their readiness for high-demand careers.

The Associate in Arts in Culinary Craftsmanship will be structured as a cohort-based program, at the Newport Campus. The curriculum will include such courses as:

  • Kitchen Function Essentials – Knife skills, equipment function, food safety 
  • Culinary Storeroom Essentials – Proper food storage, chemicals (MSDS) 
  • Cooking/Production Methods – Poaching, grilling, searing, and more 
  • Food Production – European, American, and international cuisines, along with large-scale preparation techniques 
  • Internship/Practicum – Hands-on experience at local restaurants 
  • Credit for Prior Learning – Opportunities for up to six credits for students from CTE high schools

The two-year degree will enable students to pursue advanced positions, such as head line cook or potentially sous chef. Within one year, students can complete a Certificate in Culinary Essentials and be industry ready as entry-level line cooks.

The need for a culinary education program at CCRI is reinforced by findings from the college’s Building Bridges Summit and Hanover Research’s labor market analysis, both of which highlight a strong demand for skilled culinary and hospitality professionals in Rhode Island. As the state’s only community college, CCRI is uniquely positioned to rapidly develop and implement programs that are directly aligned with industry needs, ensuring that graduates are workforce ready.

“The culinary and hospitality industries are essential to Rhode Island’s economy,” added Dr. Costigan. “By investing in CCRI’s culinary program, we are ensuring that local businesses have access to a well-trained workforce and that students have the opportunity to pursue rewarding careers in a high-demand field.”

For more information about the Culinary Craftsmanship program at CCRI, please visit ccri.edu/culinary.

0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Gemma Crystal Vodka
chefs & restaurantsfarmsnewswine & drinks

News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody Alliance Launches / Castle Hill Inn New Private Adirondack Experience

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.

The Industrious Spirit Company Celebrates the Summer Solstice with the release of their latest creation, Gemma Crystal Vodka, a low-ABV spirit distilled through local quartz!

Gemma Crystal Vodka

Today, The Industrious Spirit Company (ISCO) announced that in honor of the Summer Solstice on June 21 they will release their newest spirit, Gemma Crystal Vodka. Gemma joins ISCO’s existing family of hand-crafted, innovative products including Structural Vodka, Ornamental Gin, Patina Barrel Aged Gin and Ostreida (the World’s first Oyster Vodka), as well as their Blue Velvet Blue Corn Bourbon (the first of many aged products to come). 

“We are so excited to have the opportunity to release Gemma” said Dan Neff, Distiller at ISCO. “All of our products are inspired by a unique sense of place and a desire to create something special, category-defining and unique.” Distiller Eric Olson added “This particular spirit really does have its own aura about it. We set out to create a lower-ABV vodka that was rooted in the geological aspects of our specific terroir, so the idea of making a superiorly smooth, easy-drinking spirit using local, New-England-mined quartz just made perfect sense.”

Gemma Crystal Vodka begins as a rich, organic handmade spirit, which is further refined by distilling it with full-moon charged, locally-sourced quartz crystals. This silicon-dioxide-rich stone is known for its ability to absorb, store, and regulate the release of energy—bringing balance to the spirit’s light, smooth character. ISCO scoured Rhode Island for the most perfect, locally-mined quartz. Using the quartz like a botanical element, ISCO developed a special distilling process to increase the purity of the alcohol in the still and finally proofed Gemma down to the Atomic Weight of Quartz, 60.0183—which also happens to be a delightfully nice proof for a lower alcohol vodka!

The new “Rhody Feeding Rhody Alliance” is empowering food producers and food access providers to take care of local needs first

All concerned Rhode Islanders invited!

Rhody Feeding Rhody Alliance

A new USDA-funded project that improves food security and supports the local food economy is calling for Alliance Members. The Rhody Feeding Rhody Alliance, led in partnership by the Commercial Fisheries Center of RI, Eating with the Ecosystem, Farm Fresh RI,  Southside Community Land Trust, and the Rhode Island Food Policy Council, is working to build sustainable market channels between local farmers, fishers and food manufacturers and Rhode Island’s emergency food providers in order to make sure all residents of the Ocean State have access to fresh, local, culturally-relevant food. 

The goal of the Rhody Feeding Rhody Alliance (RFRA) is to create a larger, more reliable wholesale market for local producers and harvesters while also increasing access to fresh, healthy, culturally-relevant food for local food insecure families.  Membership to the Alliance is open to farmers, fishers, food manufacturers, and emergency food access providers. All concerned citizens are invited to sign up to stay informed. Farmer and fisher members will be connected with opportunities to SELL their food. Food access providers will be connected with opportunities to BUY local food. All members will be invited to attend quarterly meetings to hear updates and stories from the people and organizations doing this work in the field.  

The RFRA is launching with funding through a three year grant from USDA Agricultural Marketing Service’s Local Food Promotion Program. The core (funded) partners are Farm Fresh RI, Commercial Fisheries of RI, and Southside Community Land Trust. The initial pilot through which we developed the program and partnerships was funded through an LFPP planning grant: https://www.ams.usda.gov/services/grants/lfpp. This grant was strongly supported by all members of the state’s Federal Congressional delegation. Additional funding has been provided by Rhode Island Foundation, Angell Foundation, Henry P. Kendall Foundation, and Island Foundation. The Council will measure and evaluate the project’s impacts, and use the findings to improve program operations and advocate for sustainable funding. 

To learn more about Rhody Feeding Rhody and to join the Alliance, visit www.rhodyfeedingrhody.org.

SUPPORTING PARTNER QUOTES

Rhody Feeding Rhody Alliance

“Since the onset of the pandemic, Rhode Island farmers and fishers have become more invested than ever in ensuring food security for their food insecure neighbors.” According to Nessa Richman, Network Director of the RI Food Policy Council, “We’re excited to see the Rhody Feeding Rhody Alliance grow this market, increasing the viability of our farm and seafood businesses while putting fresh, healthy local food on tables across the state.” Richman noted “We need all interested farmers, fishers and seafood processors, local food manufacturers, and emergency food providers to join, so the Alliance can start off strong and achieve sustainability.”

“DEM is thrilled to support the Rhody Feeding Rhody Alliance (RFRA) and see how the work of its partners and members will bolster Rhode Island’s food security and supply chain resiliency,” said DEM Director Terry Gray. “Local farmers and fishers drive the Rhode Island food system, and the RFRA will expand their ability to provide local and fresh food to our communities. Food security is impacted by events in our backyard and around the world – building connections across the emergency food system is at the heart of DEM’s efforts to support a more locally based and resilient food system”

Eva Agudelo, Hope’s Harvest Program Director at Farm Fresh RI says, “Farm Fresh is glad to partner with organizations across the state to bring more market opportunities to local food producers and increase access to healthy food for all Rhode Islanders. Connecting and coordinating our efforts will make these new relationships stronger, more efficient, and better able to meet the needs of our communities.”

Fred Mattera, president of the Commercial Fisheries Research Foundation, adds “For decades, fishermen have supported the South County Community by having Seafood Dinners and special events to support students, the elderly, and families that have lost family members at sea. When I approached fishermen with the idea of feeding families in need, there was no hesitation.” As the program has proceeded, more fishermen have stepped up with wanting to provide their seafood bounty to feed more of the RI Community.  Local Seafood – Feeding our Local Communities! This is the essence of Rhody Feeding Rhody Alliance, providing and expanding the opportunity of Seafood throughout the RI Community.” 

“Our local waters produce a huge diversity and abundance of delicious, healthy, local seafood that all who live here should be able to enjoy. Seafood is such an important part of our food culture for so many of us living in Rhode Island. At Eating with the Ecosystem we are excited to be a part of a program that is helping to provide access to local seafood for those who may not have had it and connect more people with our incredible fishing communities, ecosystems, and seafood!” Kate Masury, Executive Director of Eating with the Ecosystem. 

According to Margaret DeVos, Executive Director at Southside Community Land Trust, “when people have control over the assets of the food system they make sure that others in their communities get fresh, healthy and affordable food. This happens day after day at SCLT gardens and farms and it will happen even more often through the work of the Rhody Feeding Rhody Alliance.”

New Private Adirondack Experience Launches on The Lawn at Castle Hill Inn

Private gathering spaces on Castle Hill Inn’s front lawn with Adirondack furniture & cocktail service for up to 12 guests now available; New dining menu now offered at The Lawn restaurant

This summer, for the first time, Castle Hill Inn, the iconic Relais & Châteaux property on Newport’s Ocean Drive, is offering a new “Private Adirondack Experience” on The Lawn at Castle Hill. Now available for reservations, this new experience is being offered in addition to the traditional first-come, first-served Adirondack chairs available to guests and the public to enjoy. 

Designed for groups of up to 12 people, the experience offers guests the opportunity to reserve a private gathering space on Castle Hill Inn’s storied front lawn, complete with Adirondack furniture and cocktail service.  The private spaces can be booked for parties of up to 12 guests for 2.5 hours.

The Private Adirondack Experience is being offered daily during the summer months, with three seatings per day at 12pm, 3pm and 6pm. Advance reservations are required, and can be made online through the Events at Castle Hill Inn OpenTable page. Guests who book the experience have the choice to pre-order food and beverage selections from the “add-on” menu when making their reservation, which is highly recommended. Champagnes and wines by the bottle, local beers, lobster rolls, caviar service and other snacks are all offered as part of the Private Adirondack Experience. 

“The Lawn at Castle Hill Inn is synonymous with summer here in Newport, and we know that our guests and visitors to Newport love to visit us to celebrate special occasions as well as gather with friends and family to enjoy cocktails and views of the sailboats racing by,” said Lou Rossi, Director of Food & Beverage at Castle Hill Inn. “We’ve heard from guests that they would love to be able to make advance reservations for space on our lawn for these types of gatherings, and we hope this helps them plan ahead, while also providing an unforgettable special experience in our beautiful oceanfront setting.”

The cover charge is $25 per person, 7 days a week, plus sales tax and 20% gratuity. The cost of pre-selected food and beverages, along with sales tax and gratuity are additional and collected at the time of booking. Reservations for The Private Adirondack Experience are all outdoors; reservations cancelled due to inclement weather will receive a full refund.

In addition to the new Private Adirondack Experience, Castle Hill Inn has also launched an updated dining menu for The Lawn restaurant. While mainstays including Castle Hill Inn’s fan-favorite lobster roll and “Cornbread’s” clam chowder remain, new menu options include Grilled Twin Lobster Tails with Maine grains polenta and mushrooms, a Dry Aged Strip Steak served with potato gratin and creamed Swiss chard, along with a Whole Roasted Branzino with capers, olives, potatoes and a rock shrimp butter sauce. To see the new dining menu, or to make a reservation for The Lawn restaurant, please visit https://www.castlehillinn.com/dine/the-lawn/.

For more information on Castle Hill Inn, visit www.castlehillinn.com.

0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
The Good Trade Makers Market 2021, photo by Carly Rae Brunault
chefs & restaurantsfarmsnews

News Bites: Local Agriculture and Seafood Act Grants Now Open / The Good Trade Makers Market Returns / Branchfood Launches RI Operations / BEATNIC Offering BOGO for Beginning of World Vegan Month

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.

Gov. McKee, Legislative Leaders, Dem Announce $700,000 Program Funding To Support Food And Seafood Businesses

Rhode Island Department of Environmental Management

Governor Dan McKee, leaders of the Rhode Island General Assembly, and the Department of Environmental Management (DEM) announce that $700,000 in Local Agriculture and Seafood Act (LASA) programming funding is available to help new and existing food businesses grow and flourish. Enacted in 2012 to “support and develop more robust and self-sustaining agricultural and seafood sectors,” LASA is an important catalyst in strengthening the local food system. Since its enactment 10 years ago, LASA has provided more than $1.4 million through individual program grants up to $20,000.

“The 2022 Local Agriculture and Seafood Act grants support projects that help with the entry, growth, and sustainability of small or starting green sector businesses, with a particular focus on supporting a diversity of foods and food producers,” said Governor McKee. “LASA is a pillar of our food strategy through which Rhode Island is investing to provide consistent access to safe, healthy, affordable food.”

“The Local Agriculture and Seafood Act has always been about being firmly committed to our constituents and sending the message that we are 100 percent behind local businesses,” said Sen. V. Susan Sosnowski, the Senate sponsor of LASA. “Local food gets from farm to table in fresher condition and means fewer trucks on the road, which means less air pollution. LASA encourages more people to eat more local food. This means better health for Rhode Islanders and our environment.”

“In the 10 years since LASA’s inception, a broad and diverse array of businesses and organizations have benefitted from grants including farmers’ markets, family farms, urban agricultural initiatives, oyster growers, cider makers, and dozens of others,” said Rep. Deborah Ruggiero, LASA’s House sponsor. “I am thrilled to see the level of support going into the next round of program grant funding and look forward to seeing how recipients use it to make Rhode Island’s food system more resilient and sustainable.”

“The fiscal 2023 budget was a product of true collaboration between the House, the Senate, and the Administration, and the House is particularly proud to have helped expand the program funding of the LASA grants to an historically high level,” said House Finance Committee Chairman Marvin Abney. “From Newport to North Smithfield, seafood and agriculture are staples of Rhode Island and investing in them by investing in small producers will boost our whole food economy.”

“Small businesses are the cornerstone of the Rhode Island economy, and agriculture and seafood businesses are the backbone of our food system. This significant investment in the LASA program championed by Senator Sosnowski will enhance the great work it does to support Ocean State food producers, strengthen our local food system, and help address food insecurity in our state,” said Senate Finance Committee Chairman Ryan W. Pearson.

“DEM is always working to get more home-grown food on the table and by supporting local farmers and fishers in growing their businesses, the LASA grants help achieve this,” said DEM Director Terry Gray. “Growing local and eating local, fresh, sustainable food minimizes transportation costs, reduces carbon emissions, and boosts the local economy while providing the freshest product possible to the consumer.”

The 2022 programming funding priorities include:

  • Supporting the entry, growth, and sustainability of small or beginning agriculture producers and fishers.
  • Supporting agriculture producers and fishers that are Black, Indigenous, and People of Color.
  • Supporting the development of new marketing, promotion, sales, and/or distribution channels.
  • Supporting the development of new products, including value-added processing capacity.
  • Fostering new cooperatives, partnerships, and/or collaborations among Rhode Island agriculture producers and fishers and supporting organizations.
  • Fostering and building capacity for markets connecting local farms and fishers with Rhode Island’s food insecure communities.
  • Protecting the future availability of agricultural land for producers, including farm transition planning and implementation, and assisting with on farm food safety improvements, including the developing of Food Safety Modernization Act and hazard analysis critical control point standards.

During the 2021 grant program, DEM awarded $250,000 of programming funding in LASA grants to 12 recipients. Eligible entities include for-profit farmers, fishers, producer groups, and non-profit organizations. Applicants must be based in Rhode Island and only small and/or beginning farmers, or producer groups of small or beginning farmers, are eligible to apply for capital grants. Aquaculture operators are considered farmers in the LASA program. 

For more information on the LASA Grant program, please visit DEM’s website. Applications should be completed online via the State of Rhode Island Grant’s Management System by Nov. 30, 2022 at 11:59 PM. Grant-related questions should be directed to Ananda Fraser, Chief Program Development in DEM’s Division of Agriculture and Forest Environment at 401-222-2781 or via email to DEM.LASA@dem.ri.gov.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. DEM continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow DEM on Facebook, Twitter (@RhodeIslandDEM), or Instagram (@rhodeisland.dem) for timely updates.

The Good Trade Makers Market Returns to WaterFire Arts Center

The large-scale community shopping experience brings nearly 100 independent makers under one roof in Providence for a two-day celebration of creatives and tradespeople.

The Good Trade Makers Market 2021, photo by Carly Rae Brunault
The Good Trade Makers Market 2021, photo by Carly Rae Brunault

The Good Trade Makers Market will return to Providence, RI on November 19-20, 2022. This annual event gathers nearly 100 independent makers and small manufacturers of home decor, art, apothecary products, apparel, accessories, and more from all over the country for a weekend-long community shopping experience at WaterFire Arts Center (475 Valley Street, Providence, RI).

“What’s unique about The Good Trade is that we’re not only showcasing the amazing artisans, makers, and manufacturers who are based here in Rhode Island, but we are also welcoming businesses from 11 other states and introducing them to our little city during the weekend,” said event organizer BJ Mansuetti. “Rhode Islanders have long been committed to shopping small, and we believe that creating an inclusive space for creatives to come together before the holidays and sell their handcrafted goods provides an important boost to the local economy.”

Last year’s event brought in 5,000 shoppers from across New England and generated an estimated $300,000 in revenue for participating small businesses over the course of the weekend. “The community response to the event has been overwhelmingly positive, both from the vendor and shopper perspective. In 2021, vendors shared moving personal stories with our team about the life-changing support they received from shoppers, which was especially meaningful after an extremely difficult couple of years for small businesses,” added Mansuetti.

“With a return to live in person events in 2021, The Good Trade Market was such a great success for the art and maker community in New England, driving a much-needed revenue boost for so many small businesses around the holiday season,” said Peter A. Mello, managing director and co-CEO of WaterFire Providence. “We can’t wait to welcome them back to the WaterFire Arts Center again this year. It’s an event that we’re always excited about and look forward to hosting for many years to come.”

The Good Trade will also be bringing back the popular “Plinko for a Cause” this year. A large, interactive fundraising game where shoppers can donate $5 to play to win prizes provided by The Good Trade and their vendors. This year, 100% of the funds donated will benefit The Steel Yard’s Workforce Training Program, a job-readiness initiative that teaches industry safety standards and a wide range of metalworking skills to prepare community members for a career in metalworking.

Advance tickets for The Good Trade are available now for $7 in advance (advance sales end at midnight on November 18th ) and $10 at the door at goodtrademakersmarket.com. Ticket price include a beverage from our sponsors, including a small beer from Proclamation Ale or Trinity Brewhouse, a small cocktail from The Industrious Spirit Company, a small hot coffee from New Harvest Coffee Roasters, an iced tea from Grany Squibb’s Iced Tea, or a small ice cream from Gather Farm.  Other sponsors include Trinity Beer Garden, Gather Glass, Yelp, and Swamp Yankee Art.

Visit @goodtrademakersmarket on Instagram for daily giveaways from now through November 18th.

The Good Trade Makers Market
November 19 & 20, 2022
Noon to 6pm
WaterFire Arts Center
475 Valley St.
Providence, RI 02908
More info and tickets: goodtrademakersmarket.com/tickets

Branchfood Launches Rhode Island Operations

Global Food Innovation Platform Celebrates Expansion into the Ocean State

More than 80 food and industry leaders today celebrated the expansion of Branchfood, a global food innovation launchpad, into Rhode Island. First established in Massachusetts in 2015, Branchfood will support stage-two food and beverage startups, foodtech, and agtech companies in the state through a comprehensive set of services including curated events, connections to investors, shared workspaces, and advisory support.

“At Branchfood, we bring food founders and leaders together with corporate partners, investors, and experts to create a platform for collaboration and provide strategic advice to help the sector grow and thrive,” said Branchfood Founder and CEO Lauren Abda. “We are thrilled to expand this work into Rhode Island, where we hope to bolster the state’s already rich food ecosystem to help solve the food industry’s most pressing challenges while also positioning Rhode Island to become an internationally-recognized food innovation leader.”

Earlier this year, Branchfood received funding from a Rhode Island Commerce Network Match Grant to assist Rhode Island’s food-related businesses to grow, scale, and lead the future of the food industry.

“Rhode Island is committed to building a strong local food economy and we see enormous potential for homegrown food entrepreneurs and established innovative food companies to find success in our state,” said Rhode Island Secretary of Commerce Liz Tanner. “Partners such as Branchfood are critical in helping us achieve this vision by supporting and connecting high-growth potential companies to strategic resources as they land and expand in Rhode Island.”

As part of this effort, Branchfood is partnering with the Cambridge Innovation Center (CIC) Providence, which will provide workspace, event venues, and marketing, as well as connections to a robust network of industry professionals and entrepreneurs.

“Innovation is our era’s answer to solving the world’s problems, and CIC supports innovation with every partnership we forge and every business we support,” said Tim Rowe, founder and CEO of CIC. “We’re proud and excited to work with Branchfood to not only grow and strengthen the economy, but also to increase opportunities for entrepreneurs and ultimately tackle complex challenges like food security and food waste.”

Branchfood has successfully supported more than 800 food founders across the region and globally and works with both start-ups and established global food corporations in the consumer products, agricultural, and tech spaces, as well as leading academic institutions and governments. To date, Branchfood’s sister company, Branch Venture Group, has invested more than $3.3M in 15 early-stage food startups.

The celebration kicked off with a panel discussion with some of the state’s most renowned food pioneers, including Lisa Raiola, president and founder of Hope and Main; Todd Blount, president of Blount Fine Foods; and Nicolas Warren, Branch Venture Group Angel Investor. Following the panel, attendees sampled food and drinks and engaged with entrepreneurs at a startup showcase that highlighted 10 local companies, such as Westerly’s Granny Squibb, Barrington’s Big Picture Foods, and Providence’s goTeff.

“We are thrilled to have Branchfood join the food ecosystem in Rhode Island,” said Lisa Raiola, founder and president of food incubator Hope & Main. “Branchfood’s services will advance and accelerate the work that we’ve been doing since 2014 to cultivate a thriving and resilient local food economy. The hundreds of food founders that incubate their start-ups at Hope & Main will find vital support to help them scale to the next level in Rhode Island and the region as Branchfood brings their marketing and manufacturing expertise along with food-focused sources of capital.”

Branchfood’s work in the Ocean State continues on October 6, with a session called the “Ins and Outs” of Scaling a Food Business in Rhode Island, followed by programs including Branchfood’s signature event, Community Table, and financing and investment opportunities for startups and investors in Rhode Island. Additionally, Branchfood and the Cambridge Innovation Center will begin welcoming entrepreneurs and food teams to the 225 Dyer Street location to work and collaborate later this fall. Learn more about Branchfood at branchfood.com and branchventuregroup.com.

World Vegan Month is More Fun with a Friend . . . That’s why BEATNIC is offering a buy one, get one, offer to kick off World Vegan Month!

Did you know that you don’t need to be vegan to enjoy vegan food? Well, of course you did :) but did you know that 90% of plant-based food consumers are not vegan or vegetarian? 

Come and join the trend this November with Beatnic’s BOGO offering – you and a friend can enjoy a BUY 1 GET 1 FREE meal from November 1st to November 8th at all Beatnic locations in NYC, Providence, and Boston

Formerly By Chloe, Beatnic provides high quality, fast casual, vegan food, with a little something for everyone including their Guac Burger, Chicky Dippers, and seasonal menu items like their Loaded Shroom Chili or Truffle Melt.

The best part? You won’t have to feel guilty going back for seconds. Even swapping just one meal a week can positively impact the environment and your health (see below). 

ENVIRONMENTAL IMPACT

  • Diets of meat eaters create 7x the greenhouse gas emissions and use 10x the amount of water compared to the diets of vegans
  • A plant-based diet requires only one third of the land needed to support a meat and dairy diet. 
  • The vast amount of grain feed required for meat production is a significant contributor to deforestation, habitat loss and species extinction

HEALTH BENEFITS 

  • More input of whole grains, fruits, vegetables, beans, nuts, seeds, etc, provide more fiber and antioxidants to the body
  • Eating a low fat, high fiber vegan diet could lead to greater weight loss
  • Eating vegan can lower one’s risk of diabetes and certain cancers

ETHICAL CONSCIOUSNESS

  • Animals required for a meat diet are kept in overcrowded unethical conditions and are eventually slaughtered

Instructions:

  • Sign up using the link: https://signup.thanx.com/bychloe/worldveganmonth
  • Download the app and sign in
  • See the reward “free entree for a friend when you buy one!” 
  • Visit any Beatnic store, and redeem the reward at the register
  • To redeem, you must order one entree (salad, burger, sandwich) with both parties physically present to then redeem another entree for free

Terms and conditions:

  • Must redeem in store. Beatnic team member to swipe reward in app at the register to redeem.
  • Both parties must be physically present at the register.
  • Must purchase one entree to get the second of lower cost free.
  • Limit one per customer.
  • Must be an active Beatnic account holder or download the Beatnic app using the following link (https://signup.thanx.com/bychloe/worldveganmonth) to join our loyalty program to redeem.
0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Rec Room PVD Indoor Bocce Court
chefs & restaurantsnewswine & drinks

News Bites: Rhode Island Makers at Boston Public Market / Rec Room PVD Opening August 3rd / Hope & Main Lobster Boil

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.

RI makers enter Boston Public Market

Visitors to the Boston Public Market are about to get a taste of Rhode Island’s innovative, healthy and delicious artisan food products at the “RI Local Food Bazaar,” a short-term booth that launched today and will be open until September 3.

The Boston Public Market, which celebrated its second anniversary today, is a 28,000 square foot indoor year-round marketplace on the ground floor of the Haymarket T-station building abutting both Boston’s Greenway and Government Center. It features fresh, seasonal food from 40 farmers, fishers and food entrepreneurs located exclusively in New England.

In August 2016 the Market had 203,000 visitors. Rhode Island makers have been eyeing the high-volume market as a potentially lucrative retail channel but have been deterred by the high cost of staffing a booth the full 82 hours the Market is open each week: 8 am-8 pm Monday to Saturday and 10 am to 8 pm Sunday.

The nonprofit Partnership for Greater Providence is sponsoring and organizing the booth as a sales co-op. The 17 Rhode Island entrepreneurs participating will take turns one day at a time, selling the full array of brands.

“More and more, stakeholders in Providence and Boston are collaborating and forming partnerships, said Betsy Santarlasci, The Partnership’s Executive Director. “We are hoping that if the sales are great, the sales co-op model will be a viable format for the makers to establish a permanent Rhode Island booth. Our State is a leader in food, and we deserve a prominent presence in this all-New England market.”

The rent and other costs are being paid by the Partnership for Greater Providence through an Industry Cluster Grant awarded in 2016 by the Rhode Island Commerce Corporation. The design firm of Firebox Creative has donated graphic design and merchandising services to get the booth up and running. Firebox is owned by Paul Kubiski, the maker of Bootblack cocktail syrups sold at the Booth, and his partner Jackie Duhamel.

The other 16 makers are: Beautiful Day granola, Bellicchi’s Best biscotti, Enjoyful cacao drinks, Farm True ghee, Fox Point Pickling, Harvest Kitchen of FarmFresh RI, Jack’s Snacks dog treats, Just Like Nana’s rugelach, Mesa Fresca chimichurri, Newport Sea Salt, Palm’s mojo sauce, Popette of Pendulum natural hard candies, Rogue Island sauces, Rhode Island Organics dressings, Sacred Cow granola, and Wise Mouth tea beverages,

The booth is located between Sweet Lydia’s chocolates and Union Square Donuts, adjacent to the Market’s centrally located communal dining tables. Shoppers who drive pay a $3 maximum for 3 hours in the Haymarket Garage with purchase validation.

JWU Chef’s Ballpark Menu, Indoor Bocce, Self-Serve Taps Are Draw At New Sports-Themed Restaurant And Nightclub

Brown, JWU Grads Launch Only PVD Restaurant With Indoor Bocce Court

Rec Room PVD Exterior

Rec Room PVD Exterior

A new high-concept restaurant and nightclub, Rec Room PVD, will offer patrons an experience unlike anything currently in Providence: an indoor bocce court as the focal point of an interactive social atmosphere, a chef-driven menu that spins highbrow concepts on ballpark fare, and an after hours nightclub with a floating DJ booth spinning curated dance club music.

Rec Room PVD will open August 3, 2017, at 383 Admiral Street in Providence.

Rec Room PVD’s menu will satisfy those who love ballpark food but crave thoughtful flavor pairings and occasional hints of spice. The team drafted a starting line up of ballpark fare, then stepped up the flavor profiles by infusing ingredients from Korean, Thai, Japanese, Spanish, and American cuisine. Nosh on:

  • Habañero Kimchi Wings
  • Curry Coconut Wings
  • The Parker Burger with miso marinated yellow onions charred, pureed and mixed into the meat
  • Churro Ice Cream Sandwich lightly dusted with cinnamon sugar
  • House cured, fried, and skewered Bacon On A Stick, dipped into a bourbon-maple glaze and dusted with local tomato powder

The hot dog program includes eight different dogs, including:

  • Olneyville-Adjace Weiner, a beef and pork smoked dog, served with crispy onions, a tangy chili sauce, and spicy bacon jam
  • DET Striped Pig Pork Frank with Bacon on a Stick inside the bun served with mustard and maple bacon glaze
  • BAL DMV Beef and Pork Dog served with Old Bay chips, Louisiana pure aioli, and sauteed peppers and onions

“I’ll look to chili powder, coriander, or paprika before I look to salt,” said Culinary Director Dom Hayman. “That’s part of my cooking style.” As for his tendency to play with spice, Hayman said, “The spice will be evident but not overpowering.”

Alongside a ballpark-inspired menu, patrons will sip craft beers and cocktails influenced by famous outdoor sporting events around the world, including:

  • The Melon Ball Punch, a nod to the US Open. Served in a Collins glass, the cocktail is a swirl of vodka, lemonade, and raspberry liqueur, with a frozen melon ball as garnish.
  • The Nutcracker, popular at New York City street basketball games. Sip a blend of vodka, melon rum, amaretto, 151 or Overproof Rum, triple sec, lime juice, grenadine, and pineapple juice through a colorful straw.

Rec Room PVD is open 4-10 p.m. daily.
Rec Room After Hours is open 10 p.m. – 1 a.m. daily.

Rec Room PVD Indoor Bocce Court

Rec Room PVD Indoor Bocce Court

Sporting events will be as much of a draw as the food. With a 150-inch projector screen and four additional TVs, Rec Room PVD will host a number of door charge events coinciding with popular live events such as Pay Per View matches, championship sporting events, and award shows. The rare indoor bocce court will host gaming tournaments and a regular bocce league, without disrupting service on the main floor. Private event hosts will enjoy several setup options.

At 10 p.m., Rec Room After Hours will pump curated dance music from a custom built, floating DJ booth. Guests will enjoy top grooves from the 1980s to the current year. With co-partner Marvin Barksdale’s connections to the music industry, top name DJs are expected to fill out the lineup.

Behind the launch of Rec Room PVD is the story of Marvin Barksdale, a Brown graduate who cut his teeth developing and operating restaurants in New York City, striking culinary and pop culture gold with Seoul Chicken, which was reviewed by the New York Times and GQ. Seoul Chicken became a destination for art exhibits, book signings, and entertainment and media insiders. Celebrities A$AP Rocky and Bobby Schmurda were patrons.

Now, Barksdale brings his star-studded success to Providence, where he went to college and has lived intermittently since 1998. While Barksdale has launched restaurants for others, Rec Room PVD is the first restaurant he has designed, curated, and owned — down to sanding the maple molding.

“I’ve spent most of my career looking for ‘white spaces’ where I can partner with creatives in building one of a kind narratives,” said Barksdale. “Rec Room PVD was an opportunity to connect everything I’ve picked up regarding design aesthetic, legal affairs, business development, and restaurant operations to serve a city I’ve loved for nearly twenty years. You won’t find anything like it in Rhode Island.”

Culinary Director Dom Hayman and Operational Director Jasmine Beidleman are Barksdale’s co-partners. Hayman is a Johnson and Wales graduate who met Barksdale in college as members of the same cross-campus fraternity, Kappa Alpha Psi. Previously, Hayman worked at Costantino’s Venda Ravioli, Federal Reserve Event Space at The Dorrance, and Shula’s Grill at the Providence Hilton. Rec Room PVD is his first gig as Culinary Director. Beatleman brings a wealth of experience in restaurant operations and culinary management, which will be vital to the success of Rec Room PVD. She has served as operations manager at Seoul Chicken, Soul of the Space Catering, and Lott 77, all in New York City.

Lobster Boil to Benefit Culinary Dreams

See Food Build Community. See Food Create Jobs. See Food Differently!

Hope & Main and the American Culinary Federation’s Rhode Island chapter (ACFRI) are pleased to announce their second annual SeeFood Differently Lobster Boil fundraiser on Sunday, August 13. Presented by Dave’s Fresh Marketplace, this event supports the shared mission of two RI culinary non-profits to build a stronger, more vibrant and sustainable local food system.

“Food is increasingly taking center stage in Rhode Island as a driver of economic development and a way to distinguish the unique culture of our State.” Says Hope & Main Founder, Lisa Raiola, “We are celebrating the hard working entrepreneurs, chefs and food producers who are making this happen.”

The meal will include locally-sourced ingredients, prepared by a team of ACFRI chefs, student volunteers from Johnson & Wales University and volunteers from the Rhode Island Community Food Bank’s Community Kitchen program. Guests will be served a traditional lobster boil in a family-style setting. Cocktail hour will feature a Narragansett Beer station and a bar hosted by Rogue Island Kitchen & Bar will feature their own Dangerous Opinions IPA brewed by Wakefield’s Whaler’s Brewing Co. alongside assorted local beers in addition to a signature cocktail featuring Bootblack Brand’s cocktail and soda syrups. The bar will also offer wines from Jonathan Edwards Winery and Chloe Wines and non-alcoholic options from Wise Mouth Tea and Tito’s Brands. Appetizer stations will feature small bites crafted by Hope & Main members, including lobster bao from Tom’s BaoBao, canapes by Butter Cuisine, Southwest-New England fusion from the Road Runner food truck and chef-inspired lobster-themed street food by Baby’s Bonetown BBQ food truck.

“This event creates relationships and builds culinary based networks that end up connecting the entire culinary community in Rhode Island and surrounding areas,” said Daniel Van Etten, Chairman of the Board of the Rhode Island Chapter of the ACF. “Together with Hope & Main, we are committed to Rhode Island’s culinary arts reputation, by providing the tools and resources to help every aspiring chef or food entrepreneurs’ dreams become a reality.

Guests will be able to bid on a spectacular offering of New-England themed silent auction packages (many of which feature Peterboro picnic baskets) containing Hope & Main-made products, unique food experiences and gift certificates from acclaimed local restaurants and attractions. The night will end on a sweet note with a towering dessert buffet of Hope & Main member companies’ cookies, biscotti, toffee, macarons and other confections. Live music provided by Warren-based Jay Proctor band. The event kicks off at 4:30pm at Hope & Main, 691 Main Street in Warren, RI.

The SeeFood Differently Lobster Boil is proud to be a minimal waste event. Thanks to Packaging & More, the majority of tableware and drinkware is eco-friendly and compostable. In participation with The Compost Plant, all food waste and compostable tableware will be responsibly collected and transformed into nutrient-rich soil amendment.

Tickets are $100 and can be purchased online at www.makefoodyourbusiness.org/lobsterboil, or, in person at Hope & Main’s Schoolyard Market. The event is expected to sell out for the second year in a row. Net proceeds will benefit nonprofit organizations Hope & Main and the American Culinary Federation. Your ticket helps small, local food businesses to launch and grow, and provides scholarships for local high school students to further their culinary education.

0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail

Terms and Conditions – Privacy Policy