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Yacht Club Bottling Works "Soda Pop Poll" 2020, photo by David S. Dadekian
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News Bites: Hope & Main Nourish Our Neighbors / Yacht Club Bottling Works “Soda Pop Poll” / Newport Restaurant Group Mother’s Day 2020

by David Dadekian May 19, 2020
written by David Dadekian

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


East Bay “Eats Strong” During Covid-19 Crisis Thanks to New Hope & Main-based Program

Nourish Our Neighbors launches with 2,400 free meals distributed, and counting

Caitlin Mandel, Hope & Main’s Market & Community Program Manager, drops bagfuls of meals and fresh greens into the car of a local recipient during weekday morning pickups. Photo by Rupert Whiteley
Caitlin Mandel, Hope & Main’s Market & Community Program Manager, drops bagfuls of meals and fresh greens into the car of a local recipient during weekday morning pickups. Photo by Rupert Whiteley

HOPE & MAIN, the nonprofit food business incubator, recently launched the Nourish Our Neighbors program with donations raised from more than 250 generous donors and a grant from the Rhode Island Foundation’s Coronavirus Emergency Response Fund. The program is a part of the nonprofit’s urgent response to support both the community and the local food economy during the Covid-19 crisis.

Nourish Our Neighbors is designed to ensure that local families, individuals and seniors have access to wholesome, prepared meals at a time when access to nutritious food is an increasing and critical challenge.

“During these unprecedented times we are seeing the breakdown of the local food supply chain. It makes no sense that the State’s farmers and fisherman have no market for what is locally cultivated and landed here, at the very moment when Rhode Islanders want fresh, local food. Consumers want to support them, but the distribution channels aren’t there. Nourish Our Neighbors is a way to support business continuity for our dozens of member companies as well as our local food system. Using the funds we raised, HOPE & MAIN-based chefs can purchase from local purveyors and prepare healthy food for vulnerable families in a time of need,” says Lisa Raiola, MPH, President and Founder of HOPE & MAIN. “There is nothing healthier than the food we cultivate and produce right here.”

The meals are a nutritious compliment to the free breakfasts and lunches supplied by the Bristol Warren School District that HOPE & MAIN has been distributing since mid-March from 8am-11am every Monday through Friday. The Nourish Our Neighbors team is also delivering 220+ frozen, reheatable meals each Friday to the area’s three Senior Centers. All of the Nourish Our Neighbors meals are provided at absolutely no cost to recipients.

An anonymous participant who retrieves meals daily for herself and housebound neighbors said “If I needed to use one word to describe it, ‘amazing’ would be the word of choice. I’m honored to be able to help children and elders in my community by delivering such well-balanced meals to them during this time of need. The staff is truly amazing and make you feel so welcome when you go to pick up the meals. And I enjoy seeing the smiles on the faces of the families when I drop off the food to them. It gives me a feeling like never before in my heart that I know I’m truly helping others.”

Community-based food businesses like Gotham Greens, Blount Fine Foods and Granny Squibb have also contributed food and supplies, says Kelley McShane, Managing Partner, The Granny Squibb Company, “HOPE & MAIN has always been a great support to Rhode Islanders and the small business/start-up community. It’s incredible to see how they have stepped up during a time of crisis. We are honored to be able to play a small part in their efforts.”

Roger Williams University has additionally partnered with HOPE & MAIN by providing a part-time staff member from Dining Services, Don Fitting, to help exclusively with the Nourish Our Neighbors program. “As part of our mission to strengthen society, RWU is proud to support HOPE & MAIN’s efforts to provide assistance to those impacted by Covid-19 through unemployment, public school facility closings, and to our local senior citizens,” said President Ioannis Miaoulis. Raiola notes, “As a life-long East Bay resident, Don has been a wonderful resource bringing both talent and heart to this ambitious initiative.”

Now three weeks into operations, HOPE & MAIN’s team is organizing to distribute 800-900 prepared meals on Monday, Wednesday and Friday of each week. Caterers, prepared meal companies, restaurants and food trucks based at the nonprofit’s facility are eagerly stepping up to assist, many adapting and re-focusing their business models to meet current demand. Companies like Savory Fare, The Holistic Trick, Mise, Flat Waves, BSquared, Good Vines, Basil & Bunny and others are staying active, cooking up wholesome, ready-to-eat meals, incorporating local ingredients (including other HOPE & MAIN makers’ products) when possible.

“Being a part of Nourish Our Neighbors has been an incredible blessing for all of us at Flat Waves Food Shack. When 100% of our catering business was canceled due to the Covid-19 pandemic, we were very concerned about the immediate future of our business,” says Will Burgess, owner of Flat Waves Food Shack and member of HOPE & MAIN’s copacking program, “Nourish Our Neighbors has helped keep our entire staff working, provided an outlet for our perishable food that otherwise may have spoiled, and brought some positivity, hope, joy (and income) to our business!”

The latest development in the Nourish Our Neighbors program is dubbed “Buy One, Give One”, intended to help sustain support in the months to come. Anyone with the means to do so can purchase a single-serving meal through HOPE & MAIN’s website. For that cost, one meal will be available for the purchaser to pick up on Monday evenings and one will be reserved for a community member in need for later in the week. Says Raiola: “These are beautiful, healthy meals, freshly prepared with care in our kitchens. I love that we will all be able to eat the same food — almost like gathering at the same table — to create a community of common support. This is how, together, we will get through this.”

For more information on Buy One, Give One, accessing meals or to donate to the Nourish Our Neighbors program please visit https://makefoodyourbusiness.org/nourish-our-neighbors/. Email [email protected] or call (401) 245-7400.


Yacht Club Bottling Works Returns to Politics with the Release of Their Second “Soda Pop Poll” featuring Donald’s Big League Punch and Joe’s Berry-Blue Lemonade

Yacht Club Bottling Works "Soda Pop Poll" 2020, photo by David S. Dadekian
Yacht Club Bottling Works “Soda Pop Poll” 2020, photo by David S. Dadekian

Yacht Club Bottling Works, The Official Soda and Water Company of Rhode Island, is getting back into politics for the 2020 presidential election with the return of their Soda Pop Poll. This year people have the choice of two new Limited Release flavors to show their presidential preference: Donald’s Big League Punch and Joe’s Berry-Blue Lemonade. As with the last presidential Soda Pop Poll, Yacht Club will release the results of the poll this fall to see which political pop New Englanders like best.

If you’re not interested in “voting” for Donald’s Big League Punch or Joe’s Berry-Blue Lemonade, Yacht Club will be re-releasing last summer’s Limited Release hit Berrymelon Rebellion as the 3rd party flavor choice. In 2016 the palates of New Englanders predicted the winner of the election. Of the 48,048 politically themed bottles sold that summer and fall, 46.3% of them were Donald’s Populist Punch, proving narrowly more popular than Hillary’s Liberal Limeade.

“People had so much fun trying our election flavors and ‘voting’ with their taste buds in 2016 that we knew we had to do it again this year, but with new sodas,” said Yacht Club owner John Sgambato. “Donald’s Big League Punch is a new and improved version of 2016’s Donald’s Populist Punch and Joe’s Berry-Blue Lemonade is a lemonade at heart but with a fun twist. Remember, every soda sold is a vote for that candidate to become President of Soda Pop!”

As has become the standard for Yacht Club’s Limited Release label art, Sgambato described his concept to nationally syndicated sports, editorial and entertainment cartoonist/artist and Rhode Island resident, Frankie Galasso, who drew both Trump and Biden labels in his own inimitable caricaturist style. Galasso considers himself “a bit of a soda freak” and enjoys his Yacht Club collaborations. Galasso can be found on Facebook at https://www.facebook.com/frankgalassori/.

All three Soda Pop Poll flavors are now available at the Yacht Club Bottling Works Factory Store in North Providence—see their Facebook page at https://www.facebook.com/YachtClubSoda/ for updated hours, will be sold at farmers markets and can be found in local stores and restaurants through distribution by McLaughlin & Moran. Plus, Yacht Club has an updated web site at https://www.yachtclubsoda.com/ with online ordering and will ship all their flavors to anywhere in the United States.

Donald’s Big League Punch, Joe’s Berry-Blue Lemonade and Berrymelon Rebellion will only be available through election season, or while supplies last, so don’t miss out on your chance to vote in the Soda Pop Poll!


Newport Restaurant Group Celebrates Mother’s Day with Takeout Offerings

Newport Restaurant Group

Newport Restaurant Group (NRG), an award-winning collection of unique restaurant concepts throughout Rhode Island and nearby Massachusetts, is celebrating moms this Mother’s Day with takeout options from Iron Works in Warwick and Avvio Ristorante in Cranston.

Iron Works, located at 697 Jefferson Boulevard in Warwick, will offer a selection of specials in addition to its full takeout menu from 12:00 p.m. to 4:00 p.m. Specials include Crab Cakes: lump crab, seasonal slaw, and smoked tomato-aleppo pepper aioli; Shrimp Risotto with blistered grape tomatoes, corn, mascarpone cheese and fresh herbs; and a 16 oz. Bone-In Ribeye with potato and leek gratin, sautéed spinach, and house steak sauce. Family-style side dishes feature Garlicky Broccolini, Gruyere Mac ‘n’ Cheese, and Roasted Mushrooms, Fennel & Carrots. For the full menu and to place an order, visit https://www.ironworkswarwick.com/.

Avvio Ristorante, located at Garden City Center at 90 Hillside Road in Cranston, will be offering a family-style takeout menu for Mother’s Day from 12:00 p.m. to 6:00 p.m., in addition to its full takeout menu. The family-style menu feeds four people and includes a half sheet pan of focaccia bread, salad, entrée, and dessert for $100.

Salad options include a Caesar with romaine, focaccia crisp, creamy anchovy dressing, Grana Padano; and the Insalata di Avvio with romaine, arugula, radicchio, shaved fennel, Grana Padano, and a lemon basil vinaigrette.

Entrée selections include Chicken Piccata: pan-sautéed chicken, roasted potatoes, green beans, and a lemon, white wine, and caper butter sauce; Chicken Parmesan with penne pomodoro; Rigatoni Bolognese with a beef, veal, pork, and tomato ragu and Grana Padano; or Penne con Pollo with grilled chicken, shiitake mushrooms, asparagus, tomatoes, roasted garlic, and a white wine butter sauce. Dessert features Assorted Cookies, including lemon biscotti, cannoli, and chocolate chip cookies.

Family-style orders must be placed by 8:00 p.m. on Saturday for Sunday pick up. For the full menu and to place an order, visit https://www.avvioristorante.com/.

May 19, 2020 0 comment
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News Bites: Roger Williams University Eat Local Challenge / “Good and Cheap: Eat Well on $4/Day” Author Leanne Brown at RI Farmers Markets / Sage Cellars Brings Rebel Coast Wine to RI

by David Dadekian October 8, 2015
written by David Dadekian

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

RWU Celebrates Local Food Community with Annual Eat Local Challenge

Chef Cambra prepares tasty and nutritious meals today featuring fresh produce, fish and meat exclusively sourced from New England farms and vendors

RWU staff, including Chef de Cuisine Jon Cambra at right, prepare food for the Eat Local Challenge

RWU staff, including Chef de Cuisine Jon Cambra at right, prepare food for the Eat Local Challenge

Today, the University joins together to celebrate the Annual Eat Local Challenge – a day on which the campus community comes together to sample farm-fresh foods at the outdoor farmer’s market and feast on regionally authentic dishes in the dining commons, all to celebrate the importance of environmentally responsible food sourcing.

For this year’s Eat Local Challenge, Chef de Cuisine Jon Cambra will highlight Rhode Island’s best with dishes – grilled swordfish kabobs, lobster sliders, braised beef pot roast and scallop ceviche, among other menu items. The dining commons will also feature a chilled raw bar featuring littleneck clams, onset oysters and east beach blond oysters. Other specialty dishes will include seaweed salad, potato leek soup and eggplant roulades with autumn squash and goat cheese. All of the ingredients are harvesting within 150 miles of the campus.

The Eat Local Challenge is in its 11th year and was created in 1999 when Bon Appétit launched its Farm to Fork program, in which all Bon Appétit chefs have been required to source at least 20 percent of their ingredients from small, owner-operated farms within that radius.

RWU is committed to sourcing a majority of its fresh ingredients from local farms, fisherman and artisans throughout the year. From eggs to potatoes to dairy, many food items come directly from farms in Rhode Island or Southern New England including Little Rhody Farms in Foster and Rhody Fresh in Hope. Approximately 80 percent of the fresh seafood served on campus is exclusively sourced from New England waters and purchased fresh daily from The Foley Fish company in New Bedford; 90 percent of the bread on campus is made locally at Homestead Bakery in East Providence or Calise Bakery in Lincoln, among other local bakeries.

“I’ve participated in nine Eat Local Challenges, yet each menu always ends up being very different as we get inspired to raise the bar on just how local we can go,” says General Manager, James Gubata. “I’m very excited to host our farmer’s market today too.  A few of our farm-to-fork partners join us for the day and get to chat about what they harvest and create with our guests.”

Last year, in honor of the Farm to Fork program’s 15th anniversary, Bon Appétit decided to give something back, from “Fork to Farm.” The company gave away $50,000 worth of grants to local farmers, fishermen, and foodcrafters across the country to help them grow their businesses. The 10 “Fork to Farm” grant recipients were selected from 25 finalists by RWU and other guests and Bon Appétit teams on Eat Local Challenge Day 2014, with more than 26,000 people casting votes. A year later, those small grants have had a big impact for these small farms and food businesses.

On Eat Local Challenge Day, in addition to the all-local meal, the campus community will also get short updates on the projects of their two regional grant winners; they can follow links to read more on the Bon Appétit blog. Local farmers Matt Couzens of Horse Listeners Orchard will be on hand to offer samples and talk to guests about where their food comes from.

 


Cookbook Author to Visit RI Farmers Markets

Farm Fresh Rhode Island is excited to host Leanne Brown author of GOOD AND CHEAP: EAT WELL ON $4/DAY at two RI farmers markets on Thursday, October 8th.  Brown, recently named one of Forbes 30 under 30 for 2015, will be visiting the West Warwick Farmers Market and the Armory Farmers Market as part of her 2015 tour.

GOOD AND CHEAP: EAT WELL ON $4/DAY (Workman; July 14, 2015; $16.95) is a cookbook like no other, demonstrating why kitchen skill, not budget, is the key to great food. GOOD AND CHEAP is not a challenge to live on so little—it’s a resource for those who face this reality, or anyone in need of stretching a tight budget. It teaches a general strategy, and shares flexible, approachable recipes—from mains like Vegetable Jambalaya, Broiled Tilapia with Lime, and Spicy Pulled Pork, to sides and snacks like Green Chile and Cheddar Quesadillas and Broiled Eggplant Salad—even drinks and desserts, like Watermelon Smoothies and Peach Coffee Cake.

In addition to sharing tasty, nutritious recipes that maximize every ingredient and use economical cooking methods, Brown gives tips on shopping, setting up a basic pantry, mastering staples, and even repurposing last night’s dinner. One page, titled “Leftovers,” offers tips on the myriad ways to make good use of old meals, like turning almost anything into a sandwich, or putting the fixings from last night on top of toast, in a wrap, or on a pizza. Eating well on $4 a day also requires a stocked pantry reserves like garlic, canned vegetables, and dried beans can go a long way towards flavor.  GOOD AND CHEAP is more than a book of recipes. It is a book of ideas, made to prove that cooking has a powerfully positive effect.

Leanne will be at the West Warwick Farmers Market, located in the parking lot of Thundermist Health Center at 180 Providence Street, from 3:00-4:15pm.  Her visit to the West Warwick market will include a live cooking demonstration, free book giveaways and book signings.  Following her stop in West Warwick, Leanne will visit the Armory Farmers Market, located at Dexter Park in Providence, from 5-6pm.  Leanne will be joining Farm Fresh RI’s nutrition education program Healthy Foods, Healthy Families which will be featuring free samples of recipes from GOOD AND CHEAP.

These two special events are made possible by the partnership between Farm Fresh RI, Thundermist Health Center, and Neighborhood Health Plan of RI.  For more information on Leanne Brown’s tour visit http://www.leannebrown.com/events.

 


Sage Cellars Brings Rebel Coast Wine to RI

A new brand with an ultra-cool west coast vibe is introduced to the wine market in RI

Rebel Coast Sunday Sunday wine

Rebel Coast Sunday Sunday wine

Sage Cellars is proud to introduce the latest edition to their portfolio of wineries, Rebel Coast Winery. With the tagline D​istractingly Sexy, ​it’s clear that this new brand is all about having fun, but don’t be fooled, this high quality wine is uniquely crafted from different regions of California and is “made by real people, for real people”. Each bottle of Rebel Coast wine embraces the passionate, rebellious and fun feeling vibes of the west coast.

Their smooth and velvety red wine, R​eckless Love i​s a 2013 Red Blend made up of 50% Cabernet Sauvignon from the Alexander Valley in Sonoma, CA and 50% Syrah from Paso Robles, CA. Even their bottles reflect the wineries belief of a rebelicious high quality, the label is printed directly into the American made glass bottle with glow in the dark ink because, as they put it “how else can you find a bottle when the lights are off? And no one had ever done that before.”

The white blend is lovingly called Sunday Funday. Just the name makes it obvious this is a wine for everyone; this perfectly balanced blend is 90% Steel Barrel Chardonnay, 8% Sauvignon Blanc, and 2% Viognier. Every bottle has a peel off label with a ‘Sunday Funday’ to do list that will keep you laughing all day long.

Sage Cellars is thrilled that this vibrant new brand, along with its wildly entertaining, passionate and down to earth winemakers, is being brought to the Rhode Island market.

Sage Cellars is a Rhode Island based company owned and operated by trained professionals in wine and beer. Owners Anne Sage and Jesse Sgro explain: “Our passion for great craftsmanship runs deep and is born out of a life of dedicated study. Our business model is based on a simple premise: We choose to work with companies with whom we feel an equal excitement for their wines or beers and believe pairs well with the Rhode Island consumer. Our focus has been with family run vineyards, we are also a family business and understand the value in our industry. We listen closely, provide genuine and valuable support both for our quality products in our portfolio and our customers who sustain us.”

October 8, 2015 0 comment
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News Bites: Easy Entertaining Fundraising for Breast Cancer, Roger Williams University Best College Dining, The Melting Pot Women and Whiskey

by David Dadekian October 1, 2014
written by David Dadekian

The Cafe at Easy Entertaining

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

Easy Entertaining Fundraising for National Breast Cancer Month

Dine for a cause at The Café at Easy Entertaining during the month of October. This farm-to-fork catering collaborative fundraises for the National Breast Cancer Foundation out of their retail location each year and this year is more mouth watering than ever.

Easy Entertaining plans to donate 100 percent of their donut sales from the first 100 donuts sold each Friday directly to the National Breast Cancer Foundation. In addition, they will be donating 5 percent of their regular breakfast and lunch sales.

The Cafe at Easy Entertaining is located at 166 Valley Street, Building 10, in Providence. Head over to enjoy a locally sourced breakfast or lunch and treat yourself to their homemade donuts, sold only on Fridays, all to raise awareness and support the National Breast Cancer Foundation.

For more information on Easy Entertaining please e-mail Nik Delfino at [email protected] or call him at 401-437-6090.

 


RWU Tops Another ‘Best College Dining’ List

Thrillist Names Roger Williams University One of 14 Top Rated Schools across the U.S. for Campus Dining

Popular food and lifestyle news site Thrillist has named Roger Williams University one of the “14 Best College Dining Halls in America” citing signature dishes and annual events such as the lobster and steak dinner and Thanksgiving feast for its ranking on the campus cuisine list.

Outside these hallmark menu items for which the University has become so well known, Thrillist also recognized RWU for its focus on healthy, creative culinary choices featuring local, sustainable ingredients from oysters to tautog chowder. For these delicious spreads in the RWU Dining Commons, the news site even suggests that parties outside the campus sneak their way in: “Consider pickpocketing a clueless freshman for their ID just so you can eat here.”

The national food ranking from Thrillist has garnered wide media attention for RWU’s dining program including The Huffington Post and local broadcast and radio outlets 630 WPRO-AM and ABC6, Providence. The “All Things Food and Drink” news site, The Daily Meal has also recently named RWU to its “75 Best Colleges for Food in America for 2014” list, for the second year in a row. Additionally, the dining program has been ranked in the country’s top 5 percent based on findings from a student satisfaction survey.

The campus dining program at Roger Williams is provided in conjunction with food service provider Bon Appétit Management and serves an average of 2,700 students and 25,000 meals a week using fresh, seasonal ingredients sourced from local farmers, artisans and vendors.

 

The Melting Pot Women and Whiskey


The Melting Pot Providence Women and Whiskey

The Melting Pot is celebrating women and the revival of whiskey! Whether you’re a woman or just a fan of women and whiskey, you’re sure to discover a whiskey cocktail from this limited-time menu that perfectly pairs with your favorite fondue.

Women and Whiskey is offered every Wednesday until November 19th! View the menu.

The Melting Pot in Providence is open:

  • Monday – Friday 5:00 pm – 9:00 pm
  • Saturday 12:00 pm – 10:00 pm
  • Sunday 12:00 pm – 10:00 pm
October 1, 2014 0 comment
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