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Mill's Tavern Executive Chef Cara Mourning
chefs & restaurantsnewswine & drinks

News Bites: Chef Cara Marie Mourning Joins Mill’s Tavern / American Culinary Federation RI Celebrates 50 Years / RI Hospitality THC-Infused Beverage Service Training

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.

Mill’s Tavern Announces Cara Marie Mourning as Executive Chef

Industry veteran takes the helm at iconic Providence restaurant

Mill's Tavern Executive Chef Cara Mourning
Mill’s Tavern Executive Chef Cara Mourning

Mill’s Tavern, located at 101 North Main Street in Providence, is pleased to announce that Cara Marie Mourning has been named executive chef of the acclaimed eatery.

“We are thrilled to welcome Chef Mourning to Mill’s,” said Lesley Hall, General Manager.  “Her bold style coupled with our shared commitment to excellence promises a unique and exquisite experience for every guest, whether they are enjoying a quick bite at the bar or a multi-course culinary journey.”

Mourning brings more than 25 years of experience in the culinary field and a confident, globally inspired approach to the kitchen. From classical butchery to plant-based innovation and menu development, she is known for cuisine that is both creative and intentional, with an emphasis on seasonal and locally sourced ingredients while thoughtfully accommodating dietary restrictions and preferences.  

While guests can expect the signature elevated steak and seafood dishes that have made Mill’s a dining destination, Chef Mourning’s passion and commitment to both the accompaniments of these offerings as well as a diverse menu of vegan and vegetarian options will create a unique experience for diners .

“I am honored to join the incredible team at Mill’s and look forward to contributing to its reputation of culinary excellence,” said Chef Mourning.  “I am excited to lend a clear creative vision to our work while developing the next generation of culinary talent,” she added.Prior to joining Mill’s, Mourning was the executive chef at Blu Violet at the Aloft Hotel in Providence.   She was also a Hell’s Kitchen Season 24 competitor, a three-time RIVA “Diced” Champion, and has appeared on Food Network’s Chopped, Beat Bobby Flay, and Beachside Brawl.  A native of Naples, Florida, she currently resides in Lincoln, Rhode Island.

American Culinary Federation Rhode Island Chapter Celebrates 50 Years of Excellence at Gala Event

In addition to the exceptional five-course menu, the elegant charcuterie display was created by Chef Dan Van Etten, CEC, WCEC, CBJ and Chef Justin Bradbury, CEC, WCEC. The evening was highlighted by the beautiful ice carving by Eric Fontecchio.
In addition to the exceptional five-course menu, the elegant charcuterie display was created by Chef Dan Van Etten, CEC, WCEC, CBJ and Chef Justin Bradbury, CEC, WCEC. The evening was highlighted by the beautiful ice carving by Eric Fontecchio.

The American Culinary Federation Rhode Island Chapter (ACF-RI) commemorated its 50th anniversary with a black-tie gala held on October 17, 2025, at the Johnson & Wales University Harborside Campus Rhode Island Room. The milestone event gathered chefs, educators, restaurateurs, and hospitality professionals from across the state to honor the past, present, and future of culinary excellence while showcasing creativity, technical mastery, and the best of Rhode Island’s local ingredients.

The evening’s theme, “Honoring the Past, Celebrating the Present, and Inspiring the Future,” set the tone for a night filled with reflection, recognition, and culinary artistry. Guests enjoyed an exceptional five-course meal designed by six distinguished chefs from the College of Food Innovation & Technology at Johnson & Wales University— Chef Jeremy Houghton, Chef Michael Makuch, CEC, Chef Susan Lagalle, CEPC, Chef Valeria Molinelli, CEC, Chef Jaime Schick, CEPC, and Chef Richard Miscovich, CBB, and assisted by other faculty and students.

“This event honored the remarkable individuals whose talent and commitment have shaped the foodservice industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians, reflecting on the chapter’s 50-year legacy and its continued commitment to mentoring the next generation of chefs.” —Ken Watt, CEC, President, American Culinary Federation Rhode Island Chapter 

All proceeds from the event benefitted charities and educational initiatives, furthering ACF-RI’s commitment to supporting culinary education and charitable contributions to non-profits across the region.

Founded in 1969 as the Rhode Island Professional Chefs Association by a dedicated group of chefs from both industry and education, the organization officially became the American Culinary Federation Rhode Island Chapter in 1975. The chapter has remained a vital force in New England’s culinary landscape—promoting professional development, mentorship, certification, and community connection. It is also known for hosting the annual Rhode Island Seafood Showcase, a celebration of the state’s seafood industry and culinary innovation.

The 50th Anniversary Gala was chaired and emceed by George O’Palenick, CEC, CCE, AAC, HOF, HGT, who guided the evening’s program with reflection, humor, and deep appreciation for the chapter’s half-century legacy.

A highlight of the night was the presentation of the American Academy of Chefs Lifetime Achievement Award to Linda S. Musch, CCE, AAC, HOF, honoring her outstanding contributions to the culinary profession and to the ACF Rhode Island Chapter. Chef Linda S. Musch’s culinary journey spans decades of service, education, and leadership. Beginning in high school and later honing her skills as a Food Service Specialist in the U.S. Army, she continued her education in Germany before earning her Culinary degree from Johnson & Wales University, where she later became an Instructor. Her impact grew at Chariho Career & Technical Center, where she helped the program become one of the first ACF-accredited culinary programs, expanded competition and scholarship opportunities through SkillsUSA and ProStart, and established the Linda Musch ACF Culinary Arts Scholarship. A dedicated member of the ACFRI chapter since 1991, she served as Treasurer, President, and a behind-the-scenes force securing donations for chapter events, earning Chef of the Year honors twice. Inducted into the American Academy of Chefs in 2003, she has been recognized with numerous ACF and AAC awards, including the ACF President’s Medallion and AAC Hall of Fame induction. Now the ACF Northeast Regional Academy Director, she continues to contribute through food safety training, and is being celebrated with the American Academy of Chefs Lifetime Achievement Award.

The event also recognized a number of distinguished honorees who exemplify the spirit of mentorship, innovation and service excellence in culinary arts, hospitality education, and community leadership. The remarkable individuals whose talent and commitment have shaped the food service industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians.

Special Honorees

Dr. Lars Johansson, CEPC, CCE, AAC posthumously awarded as the Director of the International Baking & Pastry Institute (IBPI) Program, and Linda S. Musch, CCE, AAC, HOF awarded the Lifetime Achievement Award from the American Academy of Chefs.

  • Johnson & Wales University IBPI Program
    Johnson & Wales University
  • Al Forno Restaurant
  • Siena Restaurants
  • Nick’s on Broadway – Derek Wagner
  • Blackie’s, Smithfield, RI – Angie Armenise & Jeanine Iannucci
  • Persimmon Restaurant – Champe Spidel
  • Matunuck Oyster Bar – Perry Raso
  • Newport Restaurant Group, Casey Riley, Chief Operating Officer
  • J. Daniel Knerr, CEC, CCA, AAC, HGT, Retired Executive Chef, The Black Pearl, Newport,RI
  • Frank Terranova, CEC, MCFE, TV 10 Celebrity Chef, Providence, RI
  • George O’Palenick, CEC, CCE, AAC, HOF, HGT, Retired Associate Professor at Johnson & Wales University , Providence, RI
  • Dan Van Etten, CEC, WCEC, CBJ, Boston Health System
  • Ray McCue M.Ed, WCMC, CEC, AAC, CHE
  • Russ Zito, Associate Professor, Johnson & Wales University
  • Joseph Leonardi, CMC, AAC, HGT, Assistant General Manager, St. Andrews Country Club, Boca Raton, FL
  • Thomas McKeown, Executive Chef, Hyatt Regency, Atlanta, GA 
  • T.J. Delle Donne, CEC, WCEC, Assistant Dean at Johnson & Wales University, Providence, RI
  • Geoffrey Lanez, CEC, MBA, Executive Chef, Patterson Club, Trumbull, CT
  • Jesus Olmedo, CEC, Executive Chef, St. Andrews Country Club, Boca Raton, FL
  • Michael Shannon, CEC, Executive Chef, Philadelphia Country Club, Gladwyne, PA
  • Spyridon Giannakoulopoulos, CEC, CCE, WCEC, Culinary Instructor at Eastern Long Island Academy of Applied Technology at Milliken Technical Center 
  • Kevin O’Donnell, Executive Chef, Giusto, Newport, RI
  • Tony Le, CEC, Executive Chef Somerset Social Club, Boston, MA
  • Justin Bradbury, CEC, WCEC, Boston Health System
  • Jeremy Andersen, CEC, CSCS, Senior Chief Culinary Specialist, Naval War College, Newport, RI
  • Jason Magnell, Vice President, Ace Endico
  • Linda S. Musch, CCE, AAC, HOF*
  • RI Hospitality Association Education Foundation
  • Amos House
  • Snapchef, Todd Snopkowski, CEO

Past President Awards:

  • John S. Chiaro, CEC, CCE, AAC | 1999 – 2000
  • James Pugliese, CEC, CCE | 2013 – 2014
  • Gloria Cabral, CWPC, CCE, AAC | 2011 – 2012

Honoring the late Lars Erik Johannson 

Lars Erik Johansson, a Swedish-trained pastry chef and founding director of the International Baking and Pastry Institute at Johnson & Wales University, was a revered figure in the baking profession until his passing at age 92 on January 13, 2024. After completing a traditional apprenticeship in Sweden and working across Europe, he served in the Swedish Navy before immigrating to Worcester in 1960 to work at the former Crown Bakery. His teaching career began at the Culinary Institute of America in New Haven and continued at Bay Path Regional Technical High School and Cape Cod Tech. In the early 1980s, he joined Johnson & Wales University as department chair of Baking and Pastry Arts under Dean Moshe “Robert” Nograd, soon founding the International Baking and Pastry Institute, which he directed for nearly 20 years. Under his leadership, the program gained national and international recognition, shaped by his hybrid French–Central European curriculum vision. Renowned for his mastery in pastries, intricate centerpieces, pulled sugar, and especially flawless Danish pastries, Johansson also earned distinction as the first JWU chef selected for the United States Culinary Team, winning multiple medals at the Culinary Olympics in 1984 and 1988. A Certified Executive Pastry Chef, Certified Culinary Educator, and American Academy of Chefs inductee, he received the ACF Rhode Island Chapter’s Lifetime Achievement Award in 1996. Before retiring, he helped launch the nation’s first Bachelor of Science in Baking & Pastry Arts in 1997—a program that still thrives today. We honored Lars at this year’s event by featuring his beloved Sunshine Cake recipe as part of the dessert course—Red Wine Poached Pear, Lars’ Sunshine Cake (from 1984), Vanilla Ice Cream, and Candied Walnuts—beautifully curated by Chef Jamie Schick. Beyond his technical excellence, Lars was beloved for his warmth, humor, and deep love of people, traits that left a lasting legacy among students, colleagues, and the culinary community. His son Steve Johansson is seen above accepting his ceramic plaque in his honor.

RI Hospitality Launches Nation’s First THC-Infused Beverage Service Training for Hospitality Professionals

$45 online training equips servers, bartenders, and managers with safety, compliance, and responsible service practices

RI Hospitality THC-Infused Beverage Service Training

RI Hospitality is proud to announce the launch of a first-of-its-kind training program designed to help restaurants, bars, retailers, and hospitality workers safely serve THC-infused beverages.

The new Hemp THC-Infused Beverage Service Training is the result of a nine-month development effort in collaboration with industry partners and subject-matter experts. Rhode Island is now the first state hospitality association in the U.S. to offer a comprehensive certification program dedicated specifically to THC-infused  beverage service.

Rhode Island allows licensed restaurants, bars, and retailers to sell and serve hemp-derived THC beverages that meet state limits for potency, labeling, and age verification. These products are regulated under the state’s hemp framework rather than the adult-use cannabis system, which permits on-premises service when businesses follow licensing and safety requirements. The training helps operators understand these rules and meet their responsibilities under Rhode Island law.

Recent regulatory changes, including the decision by the Cannabis Control Commission to pause the issuance of new THC beverage licenses for restaurants and bars, have intensified the need for standardized training. RI Hospitality continues to work closely with policymakers and has been asked to participate in the forthcoming state-led study related to THC beverage service and public safety.

“With THC beverages entering mainstream hospitality settings, operators need clear guidelines and practical training,” said Farouk Rajab, President & CEO of RI Hospitality. “This certification helps establishments protect their guests, support their staff, and stay compliant in a rapidly evolving regulatory environment.”

Offered for $45, Rhode Island hospitality businesses can take the course online via Train321.com. The program provides hospitality workers with a grounded understanding of safe service practices, including:

  • Legal age restrictions and verification requirements;
  • Appropriate serving sizes and basic dosing principles;
  • Differences between CBD and THC;
  • How the body metabolizes THC and typical onset times;
  • Identifying and responding to signs of overconsumption;
  • Compliance, liability, and responsible service protocols.

Participants who complete the course and pass the exam earn a three-year certification from RI Hospitality. The training mirrors the structure and accessibility of familiar programs like ServSafe® and is designed to be adaptable for other markets. 

“Hospitality businesses want to do the right thing, and that begins with education,” said Rajab. “This program gives servers, bartenders, managers, and owners the tools they need to navigate this new category confidently and responsibly.”

“As Rhode Island’s leading distributor of low dose THC-infused beverages, Craft Collective Homegrown is committed to ensuring the safe and responsible service of our products in all retail outlets,” said Matt Przygoda, Adult Non-Alc Category Manager, Craft Collective Homegrown. “We applaud RI Hospitality for their pioneering work in developing this essential training initiative, which equips hospitality professionals with the knowledge and tools they need to responsibly serve hemp-derived beverages.”

For more information, contact RI Hospitality at 401-223-1120 or info@rihospitality.org.

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Lasagna from Giusto
chefs & restaurantsnewswine & drinks

News Bites: Giusto’s Lasagna Program Returns / Weekapaug Inn Sunday Suppers / Holidays with Sakonnet Vineyard / Holidays at Track 15

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.

Giusto’s BOGO Lasagna is Back with Some Extras

Giusto’s annual Buy One, Give One Lasagna program is back for its 5th year. For guests who purchase a lasagna, Giusto will donate one to the MLK Center in Newport and new this year, Giusto also will donate five items from their food pantry wish list as well.

Lasagnas are $75 and feed 6-8 people. They can be with meat or vegetarian with mushroom bolognese.

They’re also encouraging guests to donate directly to MLK Center as well. If a guest purchases a lasagna and makes a donation directly to the MLK Center, Giusto will thank that guest with a $20 gift card they can use on their next visit to Giusto (limit one per guest).

Orders can be placed via phone between 1pm-6pm by calling 401-324-7400. Lasagna pick-ups start on November 24th and go through December 23rd.

Weekapaug Inn Announces Sunday Supper Series

A Seasonal Family Dining Experience

This November, Weekapaug Inn, a timeless Relais & Chateaux and Forbes Five Star Hotel, New England-style inn set in the peaceful Weekapaug community perched on the idyllic Quonochontaug Pond with sweeping views of the Atlantic beyond, announces its Sunday Suppers, a weekly tradition celebrating the flavors of the fall and winter season.

Taking place every Sunday evening 5:30-9 pm throughout the months of November and December (Nov. 16, 23, 30, Dec. 7, 14, 21, and 28) at The Restaurant, these gatherings feature a family-style menu crafted by the culinary team and served in an inviting coastal-New England setting.

The rotating menu highlights seasonal ingredients from Rhode Island’s local farms and fisheries, blending New England flavors with a refined coastal presentation. The evening begins with freshly baked artisan bread and Vermont-cultured butter, followed by a rotating selection of salad or appetizer, entree, and dessert each week, plus a complimentary glass of house red or white wine for each adult.

Capturing the spirit of traditional Sunday gatherings where conversation and connection take center stage, the price is $65 for adults, $25 for children ages 9-12 and children under eight years old dine complimentary. Guests are encouraged to reserve in advance by visiting OpenTable. Visit weekapauginn.com for more details. Follow Weekapaug Inn at @WeekapaugInn on Instagram, Facebook.

Complement Your Holiday Feast with Wines from Sakonnet Vineyard

From Turkey to Trifle, New England’s Oldest Vineyard offers the Perfect Pairings

As the holidays approach, Sakonnet Vineyard, New England’s oldest vineyard celebrating its 50th anniversary in 2025, is pleased to offer a variety of wines to pair with any holiday dish, from longtime family recipes to twists on the traditional.  Bottles and cans can be purchased in the Little Compton tasting room, at local retailers, and can be ordered online at www.sakonnetwine.com/shop and shipped to 40 states.

“This time of year is all about the food; from the Thanksgiving turkey with all the trimmings, to holiday cookies, to the dishes that promise good luck as we enter a new year,” said Marissa Stashenko, Director of Operations, Sakonnet Vineyard. “A perennial challenge for many is choosing the wines that will best complement all the wonderful flavors on the table and please the palates of their guests. Our wines are approachable enough for everyday enjoyment, yet complex enough to be worthy of a celebration.”

Stashenko and her husband, Sakonnet winemaker James Davids, recommend the following pairings this holiday season. 

Vidal Blanc / 2023 Sauvignon Blanc: Both are dry, bright, and crisp white wines with citrus flavors and floral aromatics that pair well with:  

  • Roasted seafood and poultry 
  • Green salads 
  • Roasted vegetables 
  • Oysters 
  • Goat cheese, Brie, Gruyere, Gouda 

Belcourt White: This delightful estate-grown blend combines the crisp, refreshing notes of Chardonnay with the aromatic, floral characteristics of Vidal Blanc, resulting in a well-balanced wine with a hint of citrus and a smooth lingering finish. Pairs well with: 

  • Roasted fish (flaky white fish or salmon)  
  • Roasted chicken or turkey
  • Potatoes, cream sauces 
  • Semi-soft, triple cream cheeses 

Eye of the Storm Rosé: This ripe, medium-bodied, fruit-forward, and aromatic Rosé pairs well with: 

  • Charcuterie 
  • Fried chicken 
  • Grilled meats and seafood 
  • Fruit desserts 

Pinot Noir: This elegant wine showcases vibrant red fruit flavors, subtle earthy undertones and delicate tannins. Pairs well with:  

  • Glazed ham, duck, lamb, salmon 
  • Mushrooms, truffle, cinnamon, orange 
  • Creamy sauces or lighter red sauces 
  • Chocolate dishes 

Belcourt Red / Cabernet Franc & Merlot: These classic red blends boast deep, intense flavors of blackberry and dried cherry, with subtle hints of clove and tobacco. Belcourt Red is riper, and the Cabernet Franc & Merlot is earthier, but they both pair well with: 

  • Roasted turkey, beef roast, pork shoulder, venison 
  • Braised dishes 
  • Potatoes, red sauces 
  • Chocolate desserts 

Sakonnet Vineyard is open year-round, Thursdays through Sundays, from 11:00 a.m. to 7:00 p.m.  An array of guest experiences is available, including a café with a seasonal menu; wines by the glass or bottle; event packages for private groups; and seasonal activities, including yoga classes, harvest events, live music, holiday celebrations and more.

Festive Happenings at Sakonnet Vineyard for the Holiday Season Start on November 30th  

Visits with Santa, holiday market and more mark the season of celebrations

Holidays at Sakonnet Vineyard
Holidays at Sakonnet Vineyard

Sakonnet Vineyard,  New England’s oldest vineyard celebrating its 50th anniversary in 2025, is celebrating the holiday season with a series of festive events beginning November 30th. 

  • On Sunday, November 30th, kick off the holiday season with Santa Claus and Mrs. Claus! From 2:00 p.m. to 4:00 p.m., guests can visit Santa and take complimentary photos, decorate cookies, and enjoy mulled wine and hot chocolate. The event will conclude with a special tree lighting. Guests are encouraged to bring a new, unwrapped toy to donate to the Tiverton Police Department’s “Operation Blue Santa” program to help provide holiday gifts to local children in need.
  • On Saturday, December 6th from 1:00 p.m. to 5:00 p.m., a Christmas market will feature more than a dozen local artisans offering their work for sale in the barn.  
  • On Saturday, December 13th, guests will have the opportunity to enjoy a selection of classic Christmas cookies crafted by the pastry team at the Coast Guard House and paired with Sakonnet wines. Available while supplies last.

Throughout the season, guests can enjoy mulled wine and hot chocolate by the fire in the tasting room and outdoors by the firepits and heaters, in addition to wine tastings and a selection of seasonal foods. Each Saturday from 1:00 p.m. to 4:00 p.m., guests can enjoy live music in the tasting room. The lineup includes pop singer and songwriter Ruby Mac on November 29th and December 20th, one-man band Frank Foot on December 6th, the modern acoustic stylings of Stefan Couture on December 13th, and the versatile singer and songwriter Dave Alves on December 27th.  

“Between the warmth of the tasting room fire and the glow of the outdoor fire pits, the vineyard takes on a quiet magic this time of year,” said Marissa Stashenko, Director of Operations, Sakonnet Vineyard.  “It’s a cozy escape from the pace of the season – the perfect place to slow down and enjoy a glass of wine with friends.”

In addition to the special events, Sakonnet Vineyard’s tasting room is open Wednesday, Thursday & Sunday 12:00 p.m. – 5:00 p.m. and Friday & Saturday 12:00 – 7:00 p.m. The indoor fireplace and outdoor fire pits and heaters will be lit while guests enjoy wine tastings, wines by the glass or bottle, and selection of seasonal menu items. Sakonnet Vineyard has a variety of gifts available for purchase in the tasting room and online, including gift cards, merchandise, and wine (available to be shipped to 40 states), as well as membership to the Wine Club. Wine Club members receive 20% off quarterly wine allocations, each including three bottles selected by the winemaker; discounted bottles, tastings, retail, and food at the vineyard; and invitations to Wine Club release parties. Allocations can be shipped to 40 states or picked up at the winery. Membership is free and can be canceled at any time. To sign up, visit www.sakonnetwine.com/wine-club.

All Aboard the Holiday Cheer Train at Track 15!

Festive décor, giving trees for Children’s Friend, and visits from Santa start November 24th  

Track 15 Holiday Cocktails
Track 15 Holiday Cocktails

Track 15 food hall, located at 1 Union Station in downtown Providence, is celebrating the holiday season with a variety of events and activities for all ages.

“We are excited to celebrate our first holiday season at the food hall,” said Chris Marsella, owner, Track 15.  “From holiday markets to visits with Santa, and support for the local community through a partnership with Children’s Friend, we look forward to sharing the holiday spirit with our guests.”

Track 15’s halls will be decked on Tuesday, November 25th as they kick-off a gift drive for Children’s Friend, which serves Rhode Island’s most vulnerable young children.  Through December 17, guests are encouraged to choose a tag from the giving trees located throughout the food hall, purchase a new gift for that child, and return it unwrapped.  Children’s Friend will distribute the gifts to local families in time for their holiday celebrations. 

On Saturday, November 29th, Track 15 will mark Small Business Saturday with a holiday market showcasing local artisans from 2:00 p.m. to 5:00 p.m., followed by the official lighting of the food hall’s 20-foot Christmas tree on the outdoor plaza at 4:30 p.m.  Carolers from the VoX (Voices of Christmas) will be on hand to sing holiday favorites and Track 15 vendors will offer festive treats.

A second holiday market co-hosted by RI Night Market will also be held on Friday, December 5th from 5:00 p.m. to 9:00 p.m. to coincide with that evening’s WaterFire, featuring more than 20 local artisans.

Santa will visit Track 15 on Thursday, December 11th from 4:30 p.m. to 6:30 p.m. and Saturday, December 20th from 11:30 a.m. to 2:30 p.m.  Visits with Santa are complimentary and guests may take their own photos. Local arts and craft vendors from Local401Artists will also be on-hand for mini-holiday markets.During these special events, guests can look for festive treats from Track 15 culinary vendors, such as Crispy Borek:flaky, fried handheld pastry roll filled with vegetables or meat from Tolia;  Tiramisu with Vermont Creamery mascarpone and cocoa nib crumble from Giusto; and from Little Chaska, a Potato Fritter seasoned with carom seeds and spices and Warm Carrot Pudding with pistachios.  Bar Romolo will offer Hot Apple Cider, Hot Chocolate (boozy or non-alcoholic), Winter Sangria, and a Blood Orange Spritz.

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Assorted Dishes at Celeste
news

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

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.

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.

Perla Italian-Style Pilsner

For Grey Sail’s pearl anniversary, we’re leaning into Westerly’s Italian roots. Perla blends floral and malt flavors at the forefront with a smooth background and a refreshing finish, to thank you for being part of the Grey Sail family for 14 years.

Can Size: 12 oz.

Available In: Rhode Island, Connecticut, Massachusetts, New York
Kegnog Milkshake IPA

Creamy, dreamy, and full of cheer, Kegnog is our festive Milkshake IPA brewed with Amarillo hops, vanilla extract and a generous amount of lactose. It’s smooth, slightly sweet, and beautifully wrapped in a subtle hop presence – like a stocking stuffer for your taste buds.

Can Size: 16 oz.

Available In: Rhode Island, Connecticut, Massachusetts, New York
 Espresso Martini

We teamed up with our friends at Dave’s Coffee to bring you this classic cocktail. Using their Spray Rock roast, we whipped up a fresh batch of cold brewed espresso, blended it with our South County Vodka and finished with a touch of sugar for subtle sweetness.

Available In: Rhode Island, Connecticut, Massachusetts

Limoncello

South County Limoncello is a refreshing lemon liqueur crafted in Westerly’s North End. We start with the finest lemons and zest them by hand. Enjoy this straight from the freezer, on the rocks, or added to your favorite vodka martini.

Available In: Rhode Island, Connecticut, Massachusetts
Libation Propaganda

A creation like no other, Libation Propaganda, is back on the shelf. Blending our favorite two worlds, coffee and beer, this coffee stout combines locally roasted coffee beans and our stout base for a bold yet silky character.Can Size: 16 oz.

Available In: Connecticut, Rhode Island

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

J.T. Commons
J.T. Commons

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 6th, November 13th, December 4th, and December 18th 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 28th. 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 

Assorted Dishes at Celeste
Assorted Dishes at Celeste

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 20th through November 2nd will 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 3rd through November 16th, 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 17th through the 30th, 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.

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Eat Drink RI's David Dadekian talking about the 2025 SNAP shutdown
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SNAP Shutdown Info for Rhode Island and Around the USA – Update Added

by David Dadekian
written by David Dadekian

If you’re unable to see the above video, it’s available on YouTube at https://youtu.be/RjbZqPQ2-4Q.

Resource links mentioned:

Update posted a day after the original video:

Transcript (minus Rhode Island Governor Dan McKee’s press conference clips:

I wanted to take a few moments to try and get as much info about the SNAP shutdown that will begin on November 1st. I’ve got some clips from Rhode Island Governor Dan McKee’s conference in this video and I hope you take some time to watch and share this, and spread the facts as much as possible.

First off the data, because the numbers are important and aren’t always reported correctly. There are almost 143,000 people in Rhode Island that use SNAP, what used to be called food stamps, to purchase groceries, averaging about $7 a day usage which is almost one million dollars a day, for a rough total of $29 million dollars a month. That’s in Rhode Island alone, and we’re far from the largest usage in the states. So if you’re watching this outside RI, the situation could be a lot more dire.

The governor of Rhode Island, and several other states, has declared a state of emergency which allows them to use state funds to cover this gap. Unfortunately, the money the state has to use is WAY less than $29 million. Rhode Island is drawing $6 million from the Temporary Assistance for Needy Families program to put onto SNAP EBT cards, it’s like a debit card for your SNAP benefit. Since this is a fund for families it means you have to have children to receive the money and according to the budget office that will cover about 65,000 people, clearly leaving almost 80,000 people in Rhode Island without any funds on their EBT card to buy groceries with on November 1. Yes, if you have an EBT card with money left over from October you keep that on your card, but I can’t imagine that will be much for most people.

The Rhode Island Foundation and other organizations are going to also give to this temporary assistance, but let’s be honest, it’s not going to cover the $23 million dollar gap. Which means those 80,000 people are going to have to find another way to get food, more than likely at their local food pantry or kitchen where they don’t have any choices on what they can eat, but have to accept what’s there or starve.

So what can you do? First off I want to be very clear, food drives are great. It is so heartwarming to see all the people on my feeds organizing food collections and pantries and giving away prepared food and non-perishables. I would never discourage that, but I want to share what I’ve learned over the years participating in fundraisers for the RI Community Food Bank and similar organizations like Feed RI.

They’ll take your packaged food, any donation is a valuable donation, but the most important thing you can donate is money. Any money you donate to a food bank can practically be doubled, or more. Food banks have purchasing power because they buy things in large quantities. So that $1 box of pasta you donate is one box, but give that $1 to the food bank and they can buy 2 or 3 or maybe 4 boxes because they purchase in bulk. So if you go to the store and think, I’m going to buy $50 in canned goods and take it to the food bank, again, that is great and always appreciated, but if you gave that $50 in cash to a food bank they can probably buy $100 or more in food.

Again food drives are wonderful, don’t stop, but if you have the means to donate cash, that’s the best solution. Let’s not forget that the RI Community Food Bank provides data that 38% of Rhode Islanders are food insecure. That’s atrociously terrible to hear on a so-called normal day. So donate if you’re able.

Lastly, a note on how we got here. It’s almost impossible to discuss most programs these days without bringing up politics and unfortunately this is true here too. Contrary to some comments, the government shutdown by Congress is not to blame for this SNAP shutdown situation. Yes, it’s a factor, but it’s not the reason 143,000 people in Rhode Island and millions more around the country are going to suffer.

When the government is shut down, the US Dept. of Agriculture, which oversees SNAP, has a reserve that can be used to keep the program going. All that needs to be done to allow these reserves to be used is for the chief executive, in this case President Trump, to authorize it. Simple executive order, yes I authorize these funds being used. The Trump administration has decided they will not authorize the money. That’s it, plain and simple.

Yes, Congress is responsible for triggering this, but it’s the President that decided not to let states have SNAP benefit money. Money, by the way, that we all put into the funds to begin with by paying federal taxes. This is US taxpayer money that the USDA holds to cover SNAP for the states and the money is not being allowed into the states. I’m trying not to offer an opinion on that, but I think you know my opinion.

Thank you for watching and listening. I hope this was helpful and please share if you see fit. Please be kind to one another. Take care.

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