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News Bites: Grey Sail Brewing New Releases / Mystic Cocktail Classic Winners / Three from Newport Restaurant Group

by David Dadekian November 14, 2025

written by David Dadekian

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

Grey Sail and its sister companies deck the halls with new releases, returning favorites

Rhode Island’s hometown brewery is celebrating 14 years of building community, crafting excellence and brewing cheer.

 Grey Sail Brewing and its sister companies, South County Distillers and Groton’s Outer Light Brewing Company, are toasting to the holiday season with a festive lineup of drinks perfect for any celebration.

This year’s collection brings back fan-favorite brews and spirits that capture the flavor of the season — along with something brand new for beer lovers to toast in celebration of Grey Sail’s 14th anniversary. Paying tribute to their reputation of coastal craftsmanship, the trio of brands is offering a holiday lineup that’s made to share and brings together a cozy batch of drinks to round out the holiday table.

Mystic Cocktail Classic Crowns Its 2025 Champion Justin Brody Wins for His Bajan Daydream

After a nationwide search that drew submissions from more than 25 states, the Mystic Cocktail Classic has crowned its 2025 champion: Justin Brody of Juniper Bar in Providence, RI, who secured the top honor with his rum-based cocktail, the Bajan Daydream.

The winning cocktail – Brody’s love letter to Barbados – is a daiquiri-inspired creation that layers The Real McCoy 5 Year Rum, falernum, and a house-made corncob & thyme syrup. With tropical spice, gentle barrel tannin, and notes of sweet corn and herbs, Bajan Daydream impressed industry judges and a lively crowd during the live finale on Monday night at Mystic’s Jealous Monk. Brody’s balance, creativity, and technical precision distinguished his drink in a competition known for its technique-driven approach and national reach.

The final showdown featured the top bartenders across the remaining categories: Breannah Carr (Whisk(e)y), Justin Brody (Liqueur) and Nikki Stein (Gin).

Brody now receives the grand prize: a trip for two to Barbados, including a private educational tour of Foursquare Distillery.

“It was an honor to have been able to champion rum in the first-ever Mystic Cocktail Classic with the Bajan Daydream,” said Brody. “Rum is my favorite spirit, and most folks don’t even realize how great it can be until they’ve tried some of the fine expressions that are out there.”

Three additional education awards were presented based on technique, creativity, and category excellence:

Veritable Distillery Education Award: Breannah Carr, Maude & the Monkey
Forthave Spirits Education Award: Justin Brody, Riviera Cove Swizzle
Trillium Spirits Education Award: Nikki Stein, Forager’s Martini

Bartenders and mixologists from across the country submitted entries in liqueur, gin, rum, and whisk(e)y categories. Entries were evaluated on originality, balance, technique, presentation, and storytelling by a panel of industry experts. From those submissions, 12 semifinalists were selected and advanced to a video presentation round before the top four were chosen for the live finale.

Presented by Veritable Distillery, the Mystic Cocktail Classic united some of the most respected voices in spirits for a weekend of conversation, competition, and coastal hospitality. The lineup included Sother Teague, Hannah Chamberlain, David Wondrich, Shannon Mustipher, Oscar Simoza Miszlai, and Dale DeGroff.

Events throughout the weekend included Spirited Dinners and panels at local restaurants, a book fair at the Mystic Noank Library, and guest bartending activations across town.

J.T. Commons Now Open in Middletown!

Newport Restaurant Group’s new pizza-focused restaurant replaces former Foodlove Market; offers expansive bar, al fresco dining and sharable classics

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to open the doors at J.T. Commons, sure to be the Island’s new favorite spot for unmatched pizza, sharable plates, and good conversation. The restaurant is open Monday – Thursday, 11:00 a.m. – 10:00 p.m.; Friday and Saturday 11:00 a.m. – 11:00 p.m.; and Sunday 11:00 a.m. – 9:00 p.m. For more information, visit www.jtcommonsrestaurant.com.

Named after J.T. O’Connell, legendary Newport business and community leader and founder of what is known today as Newport Restaurant Group, the new eatery offers a lively, approachable and expansive bar, comfortable dining room and al fresco seating, and a private room that seats up to 30 people. The restaurant also features a dedicated take-out section to grab pizza by the slice, sandwiches, desserts, and offerings from the restaurant’s soft-serve ice cream bar featuring house-made toppings.

Anchored by an original and exciting pizza program from Executive Chef Walter Slater, a classically trained chef with a passion for the art of pizza making who taught his time-honored technique to many of the most beloved pizza chefs in the state, J.T. Commons offers two distinct pizza styles: Roman-style with a crispy, airy crust made from Caputo Flour imported from Italy and Maine Grains Whole Wheat flour (think a combination of Neapolitan and New York style), and J.T.’s signature Focaccia pizza – a fan favorite and perfect for takeout. A delicious gluten-free crust is also made in-house with the same love and care. Chef Slater and his team cure the dough for 48 hours to ensure a delicious, airy, perfect bite.

“We’re very excited for longtime Foodlove customers and new guests to experience J.T. Commons,” said Nicole Christie, Regional General Manager, Newport Restaurant Group. “This inspiration and vision for this restaurant is all about community – creating a space that everyone will enjoy. It’s the perfect spot for a great family meal on a busy school night, a stop for a sweet treat and slice after a baseball game, or to enjoy a burger and a beer at the bar.”

The menu features shareable apps like Roasted Chicken Wings with charred onions and white BBQ sauce; fried Spicy Shrimpwith sweet chili sauce and lime; buttermilk brined Crispy Chicken Bites and Grilled Focaccia Bruschetta with ricotta, feta, roasted grapes, red wine reduction, and pistachio.

Roman-style pizzas can be ordered with traditional toppings as well as unique combinations like Hot Chick with pulled chicken, spicy sauce, red onions, pepperoncini, blue cheese, and mozzarella; Spicy Hawaiian topped with mozzarella, grilled pineapple, poblano mascarpone, jalapeno, mint, and speck; and the Chicken Bacon Ranch with pulled chicken, mozzarella, bacon, scallions, and buttermilk ranch.

J.T.’s signature Focaccia pizzas include Just Cheese: San Marzano tomato, mozzarella, and grated Parmesan; Pepperoni: San Marzano tomato, mozzarella, Parmesan, and pepperoni; Sausage, Peppers & Onions: San Marzano tomato, hot Italian sausage, sweet-pickled-peppers, caramelized onions, mozzarella, ricotta, and chili flakes; and the RI Red: signature red sauce and grated parmesan.

Entrees include Chicken & Fries: slow-roasted ½ or whole chicken with house-cut tallow fries, garlic aioli, and a choice of red chimichurri or white BBQ sauce; grilled Steak Frites with red chimichurri, house-cut fries, cucumber salad, and garlic aioli; Shrimp Cavatelli with roasted tomato pesto, spinach, peas, red pepper, Grana Padano; and Mac ‘n’ Cheese: cavatelli, Vermont cheddar sauce, and buttery crumbs with the choice to add pulled chicken or garlic shrimp.

Sandwiches include the Backyard Burger: grilled double patties topped with Cooper’s sharp American cheese, onion, pickle, lettuce, and aioli on a potato bun; Crispy Hot Chicken, buttermilk-brined and topped with pickles and crunchy slaw on a potato bun; Steak and Cheese with caramelized onions, mushrooms, and Cooper’s sharp American cheese on a seeded roll; and theB.L.A.T: bacon, lettuce, avocado, and tomato jam on house made focaccia. A selection of inspired salads and soups are also available.

For a sweet ending, guests can enjoy a selection of house-made desserts including Chocolate Marshmallow Layer Cake, Lemon Blueberry Layer Cake, and a Warm Cookie Plate, as well as crafted, Soft Serve Ice Cream cones or sundaes made with J.T. Commons’ signature recipe and an array of house-made toppings like hot fudge, chili chocolate sauce, coffee caramel, black cherry, maple walnuts, peanut brittle, birthday cake crumble, and key lime pie crumble.

Scout Cups offer a sweet treat for adults and feature Thin Mint®: chocolate and vanilla soft serve, Fernet Branca Mentha, Meletti Cioccolato, and OREO® crumbles; Savannah Smile: vanilla soft serve, lime curd, limoncello, vanilla bitters, raspberry bark; Tagalong®: chocolate soft serve, Left Hand peanut butter whisky float, peanut brittle; and the Samoa®: vanilla soft serve, RumChata coconut, Tia Maria, coffee caramel, and toasted coconut.

The Mooring Seafood Kitchen & Bar Introduces New Coastal Dining Experience this Fall

New England seafood boils on the patio to be held in November & December; mid-week half-price raw bar returns

The Mooring Seafood Kitchen & Bar, located on Sayer’s Wharf in Newport, RI, is pleased to announce a new off-season offering for the fall: the Mooring Seafood Boil, celebrating New England flavors, local catch, and seasonal traditions. Events will be held on the South Patio on Thursdays, November 6^th, November 13^th, December 4^th, and December 18^th at 6:00 p.m. Space is limited; for more information and reservations, visit www.mooringrestaurant.com.

Each seafood boil will begin with welcome snacks served family-style, followed by a crisp cucumber salad. The hearty plated seafood boil will feature lobster, local blue crab, mussels, clams, shrimp, chorizo, and seasonal vegetables, all simmered in a Narragansett beer broth. The experience will be complemented by guests’ choice of two featured beverages, including selections from Narragansett Brewery, Pieropan Soave Classico, and Four Graces Pinot Noir, with a full beverage menu also available.

Half-price raw bar also returns for the season on Tuesday, October 28^th. Guests can enjoy an ever-changing assortment of the freshest raw bar offerings for half-price all day every Tuesday and Wednesday, including Oysters, Clams, and Lobster Claws; Crudo: scallop, cucumber aguachile, kumquat, radish, sesame crudo; Shrimp Ceviche: salsa verde, habanero, avocado, lime, tortilla; Tuna Poke with sushi rice, ponzu, cucumber, miso, and pickled Fresno. The offer is valid on dine-in only and excludes the Grand Shellfish Platter. Discount not available on holidays.

Celeste in Narragansett Featuring the Fruits of Local Farms with New Harvest Menus

Seasonal flavors highlighted in rotating menus through November

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island, is pleased to announce a new series of a la carte harvest menus celebrating the freshest flavors of the season from local farms. To make reservations, please call 401-792-4333 or visit www.celesteri.com.

Now through November, guests will enjoy small and large plates crafted by Chef Andy Gould and his culinary team and featuring seasonal ingredients from Kitchen Garden Farm (Sunderland, MA), Ward’s Berry Farm (Sharon, MA), Greenview Farm (South Kingstown, RI), Narragansett Creamery (RI), Schartner Farm (Exeter, RI), Parcel of Paradise Farm (Charlestown, RI), Barden Family Farm (North Scituate, RI), Four Town Farm (Seekonk, MA), Cato’s Corner (Colchester, CT), and the Rhode Island Mushroom Company.

“This time of year is the most heralded when it comes to seasonal ingredients and cozy, hearty meals,” said Celeste Executive Chef Andy Gould. “This rotating series of menus allows us to not only share the flavors of the local harvest in a special way, but also shine a light on the incredible farmers who work tirelessly to provide us with this bounty.”

The menu from October 20^th through November 2^ndwill feature small plates including shaved Delicata & Radicchio Salad with hazelnut, goat cheese, and cider-thyme vinaigrette; House Gnocchi with rabe pesto, stracciatella, and walnut gremolata; and Autumn Squash Velouté with brown butter, hazelnut, and crème fraiche. Large plates will include cider-brined Blackbird Farms Pork Tenderloin with roasted squash farro, apple-mustard jus, and fennel radicchio salad and seared Karen Elizabeth Scallops with roasted delicata & potato, butternut puree, sauteed Swiss chard, and beurre blanc.

From November 3^rdthrough November 16^th, offerings will begin with small plates of Apple & Kohlrabi Salad with shaved fennel and anchovy-yogurt vinaigrette; spice-roasted Butternut & Pear with local honey & thyme and Cato’s Corner Bloomsday soubise; and Potato & Leek Soup, and large plates of pan-roasted Duck Breast with cranberry gastrique, parsnip puree and braised kale and Crab & Roasted Apple-stuffed Winter Flounder with braised Swiss chard, polenta, blood orange beurre blanc, and toasted almond.

The final two weeks of November, the 17^th through the 30^th, will feature small plates of Baked Gnocchi with parsnip cream, pecorino, black pepper, and house breadcrumbs; Roasted Rhode Island Mushroom Tart with butter-roasted leeks and Cato Corner dairyere; and spice-roasted Butternut & Pear with local honey & thyme and Cato’s Corner Bloomsday soubise. Large plates will feature Roasted Rhode Island Mushroom Tagliatelle with garlic, olive oil, and Parmigiano Reggiano; and Crab & Roasted Apple-stuffed Winter Flounder with braised Swiss chard, polenta, blood orange beurre blanc, and toasted almond.

November 14, 2025 0 comments

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News Bites: RI Honors Food Day, Farm to School Month / Pawtucket Wintertime Farmers Market / Jamestown FiSH / Coastal Wine Trail

by David Dadekian October 20, 2016

written by David Dadekian

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

Rhode Island Honors Food Day, Farm to School Month

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

The RI Farm to School Project is busy throughout the month of October, supporting special events and distributing resources to engage the state’s schools and institutions in fresh, delicious and nutritious local eating. Governor Gina Raimondo recently proclaimed October to be “RI Farm to School Month.” And the most recent USDA Farm to School Census revealed that Rhode Island schools rank number-one in the nation for district participation in Farm to School programs!

At the same time that obesity and diabetes are occurring in our nation at record rates among children, Farm to School activities empower youth to think critically about the food they eat, to learn about nearby farms and how food is produced, and to taste for themselves that healthy, fresh foods are delicious. Farm Fresh Rhode Island’s Farm to School Project is a critical part of the non-profit’s strategy for fostering a culture of healthy eating in the next generation of consumers. As larger local farms seek secure wholesale markets, school meals represent a viable outlet for Rhode Island farmers. Farm Fresh RI hopes that local food celebrations generate enthusiasm among diners and demand by meal providers so that RI Grown items continue to appear regularly on cafeteria menus.

“Consistent purchases by institutional customers such as Rhode Island’s school food service providers are what our agricultural producers need to assure their investments in expansion,” notes Farm Fresh RI Co-Executive Director Sheri Griffin. “These sustainable purchasing relationships are a win-win for everyone. Our students benefit by enjoying the freshest and most delicious food as our agricultural economy thrives. This kind of activity fosters the development of a secure and sustainable local food system.”

Instagram art contest sponsored by the RI Fruit Growers Association
In celebration of both National and Rhode Island Farm to School Month, as well as Farm Fresh RI’s “Harvest of the Month” initiative featuring apples for October, the RI Farm to School Project hosted an Instagram art contest sponsored by the RI Fruit Growers Association. Rhode Island middle school students (5th – 8th grade) were invited to submit artwork or photography depicting their enthusiasm for Farm to School, Rhode Island agriculture and Rhode Island grown foods. Two fifth-grade students from Reservoir Avenue School in Providence won the contest for their class with colorful drawings of RI Grown fruits and vegetables. Teacher Maureen Rooney’s class will enjoy the first-place prize: apple picking while on a farm fieldtrip Tuesday, October 25, hosted by Steere Orchard in Greenville, RI. The class will also celebrate the second prize, a local foods classroom cooking extravaganza. Students will use RI Grown foods to prepare brunch this Friday, October 21. Menu items include veggie frittatas featuring various vegetables from RI Mushroom Company and multiple RI farms, Baffoni Farms eggs, Schartner Farms sweet potato hash, Steere Orchard apple crisp, and apple pie smoothies using Narragansett Creamery yogurt.

Sodexo Providence, the food service provider at Reservoir Avenue School, will hang the winning artwork in the cafeteria—where all students can view it while enjoying a Great RI Apple Crunch on Food Day, October 24.

The Great RI Apple Crunch, October 24
The second annual Great RI Apple Crunch will be held at Pell Elementary School in Newport, RI, on October 24th—Food Day. To celebrate, the entire school population (including over 850 students, plus faculty and staff!) will gather at 2:00 pm on the school lawn to simultaneously bite into a delicious apple grown locally at Steere Orchard.

The event is coordinated by the school’s food service director, Cindy King of Chartwells, and Farm Fresh RI’s Farm to School team. Chartwells and Farm Fresh RI have worked together in Newport and all East Bay school districts for over 10 years to promote RI Grown foods in school meals and to facilitate food education activities like classroom nutrition lessons, gardening programs and after-school cooking clubs.

This October, Chartwells is participating in Farm Fresh RI’s “Harvest of the Month.” In exchange for printed marketing materials and support with local food celebrations, the district has committed to purchasing RI Grown apples three times during the month!

Farm Fresh RI Wintertime Farmers Market Celebrates 10th Year!

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

The Pawtucket Wintertime Farmers Market is opening for its 10th season on November 5, 2016. The largest indoor farmers market in New England, it will be open every Saturday through April 29, 2017 from 9am to 1pm — this year including both December 24 (Christmas Eve) and December 31 (New Years Eve). That means extra holiday shopping opportunities for consumers and more chances to support local businesses.

To celebrate the 10th anniversary of the wintertime market, Farm Fresh Rhode Island will be hosting special events, cooking demos, give-aways, and sales throughout the season. Ever growing, the 2016–2017 Pawtucket Wintertime Farmers Market will be home to a bustling community of shoppers, families, musicians, artists, growers, and artisans gathering over a shared interest in delicious locally grown foods. The market will feature over 80 new and returning vendors selling a huge array of local products, from fresh produce, seafood, poultry, meats, and cheeses to baked goods, prepared foods, herbal remedies, seasonal flowers and wreaths… and so much more! The Pawtucket Wintertime Farmers Market is located in two spacious hallways at 1005 and 999 Main St., Pawtucket, RI 02860. The R-Line bus literally stops at the market’s front door. Multiple parking lots are provided for convenience, and street parking is available in the surrounding neighborhood. Ramp accessibility is located at the 999 Main St entrance and in the building’s center courtyard. For more information: farmfreshri.org.

From Humble Beginnings — 10 Years of Supporting Local Growers
“Let’s just do it. Let’s find a place!” That was how it all started, seemingly simple words that transformed years of dreaming into a realistic way to support RI food producers all year long. Farm Fresh RI Co-Executive Director Sheri Griffin was there, then just starting at the fledgling nonprofit. Griffin along with Farm Fresh RI founders Louella Hill and Noah Fulmer knew that local growers need a consistent marketplace to thrive, even after the New England temperatures start to dip. But asking for a commitment from vendors and pulling together all the logistics were far from a sure thing.

“At first, we weren’t even certain it would fly,” explains Griffin. “As a grower, it’s one thing to need a marketplace. It’s another to be able to dedicate valuable time and resources to test new waters.” In fact, the market may not have gotten off the ground in 2007 without integral support from AS220, a Providence gallery and forum for the arts that donated space and tables for that first wintertime market. But the market was a hit almost immediately — thanks to Hill Orchards, Simmons Farm, Matunuck Oyster Farm, Earth Essence Herbals, Wishing Stone Farm, Jack’s Snacks and Whispering Elms Farm blazing the trail, and Farm Fresh RI rounding out the market with buy-in from other small vendors. So, after that first season, Griffin and team were again in search of a space to house the growing demand.

By the following November, 2008, the market had moved to its current home in the Hope Artiste Village in Pawtucket, after recommendations by Farm Fresh RI friends and market partners New Harvest Coffee Roasters and Seven Stars Bakery, which had already set up shop in the building. Jumping dramatically from 7 to 51 vendors in just its second year, the market’s success was a boon, and it has continued to thrive in the years since. In Fall 2012, with the market bursting at the seams, Farm Fresh RI expanded the market into two hallways — as it will continue to be this, the 10th year!

“The Wintertime Market has made a real difference to a lot of local growers,” explains Griffin. “Having a stream of income from the other eight months of the year can help make or break small food & agra businesses. And our community is hungry for what they catch, grow and create. Making these connections is what Farm Fresh RI is all about.”

Cash, Credit/Debit, EBT Accepted
The market accepts cash, check, credit/debit, and EBT. For shoppers using SNAP (Supplemental Nutrition Assistance Program) benefits, Farm Fresh RI provides a 40% bonus! Customers simply swipe their EBT card at any of the market Welcome Tables and receive tokens to spend on groceries at the market. For every $5 swiped on EBT, shoppers get $2 FREE Bonus Bucks to buy fresh fruits and vegetables — and the tokens never expire!

Sunday Brunch Begins at Jamestown FiSH

At Jamestown FiSH, Sunday Brunch is a special event. We have made every effort to elevate its status to an art form. With imaginative twists on traditional dishes and inventive new creations inspired by European cuisine, we strive to give our guests an unprecedented dining experience.

A sampling from the menu includes: Omelette, served with a side of Scotch Whiskey Smoked Salmon or Prosciutto & Atwell’s Gold Cheese; Ceufs en Meurette, a classic Burgundian egg dish comprised of two poached eggs topped with a sauce made with copious amounts of red wine, bacon, shallots and mushrooms, then harmonized with a touch of butter and served on top of toasted country bread; Brioche Paine Perdu, with apple-cranberry compote; Jamestown Fish Soup, a spicy soup made with the daily catch, tomato, saffron, fennel hot pepper and a gruyère frico and; Cod “Acqua Pazza,” local Cod poached in a “crazy water” of white wine, hot pepper, garlic, parsley and a touch of tomato and served with potatoes and spinach.
(view the entire menu)

Join us in our sunny dining room from 11 a.m. – 2 p.m. each Sunday through May. A dinner menu is offered from 2 p.m. – 7 p.m.

Demand for CT, RI, & MA Coastal Wines Peaks with Record Attendance

Tasting Deal for 10th Anniversary of Coastal Wine Trail

Newport Vineyards in Fall, photo by Marianne Lee Photography

Look out, Napa! Wineries in Connecticut, Rhode Island, and Massachusetts are seeing record demand for their whites, reds, and sparkling beverages. The Coastal Wine Trail, a nonprofit group of 14 wineries that weave through the heart of Southeastern New England, has quietly built a reputation for serving nationally recognized wines in unique tasting rooms that offer a deep connection to the roots of each bottle. Tourists and locals alike are taking notice, making the Coastal Wine Trail a top destination in New England.

The secret’s out. Tickets for the Coastal Wine Trail’s annual Wine, Cheese, and Chocolate Festival sold out two months before the event, even after expanding the event to allow 600 hundred additional guests. Even wineries are taking notice. In the past year, five new wineries have joined the Coastal Wine Trail, skyrocketing foot traffic to the wineries.

“There is a new energy on the trail,” said Maggie Harnett, Director of the Coastal Wine Trail, which is celebrating its 10th anniversary this year with special tasting deals. “There is a growing awareness that wines made in Southeastern New England are truly exceptional and can compete on a national level.”

Member wineries have amassed an impressive collection of international and national awards, including a Gold Medal in the 2016 Indy International Wine Competition, a Silver Medal in the 2015 Amenti Del Vino 22nd Annual International Wine Competition, and second place in the Dry White Wine category from the Connecticut Specialty Food Association. Saltwater Farm Vineyard was named one of the Top 50 Romantic Wedding Venues in the U.S. by Brides Magazine.

The secret to the Coastal Wine Trail’s success? An unusually tight-knit community of winemakers who are dedicated to creating more than great wines. These winemakers, including a former dentist, snowboarding instructor, and engineer among them, want to convert every visitor into wine lovers, as they were once converted. Call them wine missionaries, because to join the Coastal Wine Trail, you must have a tasting room to connect with visitors.

Close proximity to each other also means travelers can tour the entire Wine Trail in two to three days, all the while sticking close to New England’s scenic coastline. The heart of the Coastal Wine Trail is less than 3 hours from New York City and 90 minutes from Boston.

To celebrate the Coastal Wine Trail’s 10th anniversary, member vineyards are offering a barrel of a deal for just a few more weeks: 67% off a Vintner’s Tasting Ticket that includes wine tastings for two at each of the 14 member wineries. Bottle yours today for just $99. Vintner’s Tasting Tickets can be purchased on the Coastal Wine Trail website: http://coastalwinetrail.com/on-sale-vintners-tasting-ticket/.

October 20, 2016 0 comments

chefs & restaurants cooking farms news wine & drinks

Eat Drink RI Festival 2015 – April 30 through May 3

by David Dadekian March 12, 2015

written by David Dadekian

Eat Drink RI Festival — April 30 through May 3
Fourth Annual All-Local Food and Drink Celebration Returns To Providence

Showcasing the best of the ever-expanding Rhode Island culinary scene, the fourth annual, all-local Eat Drink RI Festival returns Thursday, April 30^th through Sunday, May 3^rd. The Festival, sponsored by Daniele, Inc., will be held throughout Providence, a city which has received numerous accolades for it’s food, including being named among the best small cities for restaurants and dining in the world in Saveur magazine’s 2013 and 2014 Culinary Travel Awards, as well as being named the 2012 #1 Food City in the United States and the 2014 America’s Favorite City by Travel + Leisure readers.

“Over past few years, Rhode Island has seen our small farms and food and beverage manufacturers grow. Our local food and beverage entrepreneurial ventures have a big ripple effect on our economy, helping to attract and sustain jobs across our state,” said Governor Gina Raimondo. “I am proud to support the Eat Drink RI Festival, which highlights our amazing restaurants, breweries, vineyards, and thriving food industry.”

The Eat Drink RI Festival will feature a star-studded line-up of over 80 chefs, farmers, bartenders and producers including: StarChefs.com Rising Star Sustainability award winner Chef Derek Wagner of Nick’s on Broadway, Gold Medal Cheese Competition award-winning Narragansett Creamery, World Whiskies Award winner for Best Flavored Whiskey Sons of Liberty Spirits, multiple Good Food Award winner Daniele Inc., Blackbird Farm, Carolyn’s Sakonnet Vineyard, Granny Squibb’s Iced Tea, Matunuck Oyster Bar, Revival Brewing Company and Rhody Fresh, among many others.

Festival highlights include:

Dinner by Dames photo by David Dadekian

THURSDAY, APRIL 30
Dinner by Dames to benefit AIDS Project RI – Casino at Roger Williams Park
This unique dining experience brings together five of Rhode Island’s most talented chefs for a multi-course dining event. Chefs Melissa Denmark of Gracie’s & Ellie’s Bakery, Jordan Goldsmith formerly of the Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc., and Jessica Wood of Fire and Water Restaurant Group partner with local female farmers and food artisans to prepare signature dishes for dinner guests. Jen Ferreira, the East Coast Brand Ambassador for Lucas Bols, will lead a group of RI’s top female bartenders in creating cocktail pairings for each course.

Eat Drink RI Festival Truck Stop 2014 photo by Stacey Doyle Photography

FRIDAY, MAY 1
Truck Stop to Benefit the Rhode Island Community Food Bank – Alex and Ani City Center
The largest food truck event in Rhode Island returns in 2015! The Truck Stop showcases the excellence and variety of Rhode Island’s mobile restaurants while also benefitting an organization dedicated to ending hunger. Last Festival’s Truck Stop raised over $106,000 for the RI Food Bank. Live music will be performed by the Superchief Trio, featuring Keith Munslow and friends, who perform a repertoire of swing, New Orleans R&B, jump blues and boogie woogie. Some of this year’s participants include Acacia Café, Like No Udder, Mijos Tacos, Noble Knots, Rocket Fine Street Food and Tallulah, among many others.

“We are so excited for the Food Bank and Eat Drink RI to partner once again for this year’s Festival,” said Hugh Minor, Director of Communications for the RI Community Food Bank. “Our relationship continues to strengthen and grow as David Dadekian repeatedly seeks out new and exciting ways to work with us to address the issue of hunger in Rhode Island.”

Eat Drink RI Festival Grand Tasting 2014 photo by Stacey Doyle Photography

SATURDAY, MAY 2
Grand Tasting presented by Providence Monthly – Providence Biltmore Grand Ballroom
The Grand Tasting is a showcase of over forty local food, wine, beer and spirit exhibitors, as well as an abundance of local food artisans. During the Tasting there will be three Culinary Demonstrations featuring local chefs with farmers and producers at 12:30 p.m., 1:45 p.m. and 3 p.m. Some of this year’s participants include American Mussel Harvesters, Bully Boy Distillers, a group of over 10 new culinary businesses via Hope & Main, Jonathan Edwards Winery, Narragansett Brewing Company, Olneyville NY System, RI Mushroom Company, Yacht Club Soda and many, many more.

Eat Drink RI Festival Grand Brunch 2014 photo by Brad Smith Photography

SUNDAY, MAY 3
Grand Brunch to benefit the RI Philharmonic Music School – Providence Biltmore Grand Ballroom
The Festival will come to a close with the Grand Brunch, prepared by some of the state’s best chefs and pastry chefs including: Chef Christopher Champagne of 84 Tavern on Canal, Martha Stewart Weddings baker Kelly Dull of north bakery, Mexican icon Maria Meza of El Rancho Grande, PBS’s The Chefs of Cucina Amore’s Joe Simone of Simone’s, baking maven Chef Jennifer Luxmoore of Sin, and more. In addition to the food, the Brunch features entertainment by jazz students from the Music School, a coffee bar by New Harvest Coffee Roasters, and a cocktail bar by Little Bitte Artisanal Cocktails.

Betty Ann Kearney, Director of Development for the RI Philharmonic said, “We were so pleased to partner with the Eat Drink RI Festival last year. The funds we received from the Festival are used to support our efforts to bring music education to every elementary school child (50,000 in all) in our region over the next 4 years. Through efforts like Eat Drink RI we were able to bring 11,000 children to the Vets Auditorium to play and sing with the RI Philharmonic Orchestra in 2014 and expect over 12,000 this year.”

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

March 12, 2015 0 comments

Dinner table and kitchen set up in Ninigret Pond from Nicks on Broadway 2014 event, photo by David S. Dadekian

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News Bites: 2014 Local Agriculture and Seafood Act Grant Recipients Announced, Cox Local Video: Eat Drink RI Market, Walrus and Carpenter Oysters 2014 Summer Farm Dinner Series

by David Dadekian October 24, 2025

written by David Dadekian

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

2014 Local Agriculture and Seafood Act (LASA) Grant Recipients Announced

The Rhode Island Department of Environmental Management announces the 2014 recipients for the Local Agriculture and Seafood Act (LASA) Grants Program. A total of $210,030 will be awarded to 17 recipients, including $20,000 to be used by DEM and the RI Seafood Marketing Collaborative for a statewide local seafood promotion campaign. The LASA Grants Program Advisory Committee, established to advise and assist the DEM in matters related to the LASA Grants Program, received, reviewed and scored 92 applications for this first year, totaling $1,474,822 in requested funds.

A list of the LASA Grants Program recipients, along with a brief description of each project is available at the end of this release.

“Rhode Islanders are eager to grow, eat and promote local food. The Local Agriculture and Seafood Grants program is focused on supporting the growth of our local food sector to meet the growing demand of consumers,” said DEM Director Janet Coit, who will recognize the winners at the annual Rhode Island Agriculture Day program at the State House on May 1. The event will take place at 2 p.m. in the Governor’s State Room.

“The LASA grant program is an important step forward in Rhode Island toward building a vibrant local food economy in relation to farming and fishing. It involves a unique and forward-thinking partnership between DEM, the RI Food Policy Council and other important non-profits who are committed to building a local, sustainable food system in Rhode Island,” said Ken Ayars, chief of the Division of Agriculture who served as chair of the LASA Grants Advisory Committee.

The Local Agriculture and Seafood Act of 2012 established a grants program within Rhode Island’s DEM Division of Agriculture to support the growth and marketing of local food and seafood in the state. The LASA Grants Program was made possible by a unique and unprecedented public-private partnership with $100,000 in funding from the State of Rhode Island and $210,000 in funds from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation and the Rhode Island Foundation. DEM coordinated with the Rhode Island Food Policy Council (RIFPC) to administer the LASA Grants Program.

2014 LASA Grants Program Awardees:

$20,000 for the DEM and RI Seafood Marketing Collaborative’s statewide seafood branding and marketing campaign

$8,089 to Adam Yorks of Little Compton to install a root zone heating system into a high tunnel to extend the growing season of his farm

$17,000 to Big Train Farm/Urban Edge Producer Collaborative in Cranston to make improvements to the wash-station and increase efficiencies at the 7 small farms in the collaborative

$16,000 to Brown Family Seafood in West Kingston to change their distribution process to increase marketing, traceability and understanding for RI consumers about local seafood

$10,000 to Garden Time to start an herb garden and gardening/healthy eating educational program at the Adult Correctional Institute’s medium security facility inCranston

$5,000 to Jamestown Oyster Company for materials used to increase oyster harvest

$9,975 to Katie Miller/Ben Torpey of Scratch Farm in Cranston to expand production and marketing capacity of Small State Seeds, a seed breeding project for chemical-free, RI-grown vegetable, herb and flower seeds

$9,693 to Little City Growers Cooperative in Providence to expand sales, develop a unique brand and implement new marketing strategies and resources

$13,648 to Newport Harbor Corporation in Newport to promote increased consumption of top neck clams, a locally harvested and under-utilized sea clam

$13,480 to Red Planet Vegetable Farm in Johnston for farm improvements that will increase crop production and reduce labor costs while incorporating green energy into farm operations

$10,000 to RI Mushroom Company in West Kingston for a second mushroom grow house to cultivate specialty mushrooms

$7925 to RI Shellfisherman’s Association to produce three PSAs highlighting commercial shellfishing and local shellfish available to RI consumers

$11,000 to Sidewalk Ends Farm in Providence for farm equipment and cold storage system infrastructure to grow their business

$16,400 to Snake Den Farm in Johnston for equipment to support the creation of a farmer/producer coop/community farm

$7,500 to the Local Catch in Charlestown to increase the presence of RI seafood at RI farmers markets, increase Community Supported Fisheries (CSFs), improve brand awareness of RI-landed seafood and launch a web-based distribution channel

$14,450 to Urban Greens Food Co-op in Providence to utilize professional design services for the layout of an urban retail grocer with a focus on equal access, sustainably-sourced and local food

$19,840 for the Young Farmer Network to expand Young Farmer Nights programming, develop a Short Courses curriculum and to enhance outreach efforts

Cox Local Video: Eat Drink RI Market

Walrus and Carpenter Oysters Announces Second Summer Farm Dinner Series with Five Renowned Rhode Island Chefs

This summer Walrus and Carpenter Oysters is pairing up with New Rivers, Nick’s on Broadway, north, birch, and Ella’s to create an unprecedented farm dinner experience with chefs committed to sourcing in-state seafood. A combination of ecological tour, gourmet meal, wine from the experts at Bottles, and local farming immersion, these dinners are no ordinary dining out experience!

The evening begins with a boat tour of the 3-acre offshore oyster farm, with discussion and time for questions about the local ecosystem and significant environmental benefits of oyster farming. Afterwards, an in-the-water raw bar will feature an opportunity to enjoy on-the-spot harvested oysters. Following the raw bar, we’ll take a walk on stunning East Beach, followed by a seated multi-course white tablecloth dinner. Each chef has designed an original meal, and select chefs will join us for the entire night. Bottles will be pairing and pouring wine for each course. We’ll return again to the marina by boat around 7pm. Tickets are $150.00 for the entire experience, including food and drink, and only thirty will be sold for each night.

In addition, a portion of proceeds from each ticket sold benefits Southside Community Land Trust (SCLT) and their “Lots of Hope” program. SCLT provides access to land, education, and other resources so people in Greater Providence can grow food in environmentally sustainable ways and create community food systems where locally produced, affordable, and healthy food is available to all.

Dinner Dates:

July 13 – Chef Jeanie Roland of Ella’s
August 9 – Southside Community Land Trust Oyster Bash
August 10 – Chef Derek Wagner of Nick’s on Broadway
August 12 – Chef Ben Sukle of birch
August 16 – Chef James Mark of north
August 17 – Chef Beau Vestal of New Rivers

Tickets can be purchased online at walrusandcarpenteroysters.com. Tickets go on sale May 1st, 2014.

View photos from Eat Drink RI’s 2013 dinner experience at Walrus and Carpenter Oysters with Chef Derek Wagner of Nick’s on Broadway

October 24, 2025 0 comments