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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

chefs & restaurants cooking farms news

News Bites: Mill’s Tavern Wagyu Program / Farm Fresh RI Thanksgiving Box Donations / RI Hospitality Association and RI Hispanic Chamber of Commerce Partnership

by David Dadekian September 22, 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.

Mill’s Tavern Showcases Australian and Japanese Wagyu in the most Distinctive Program in Providence

Guests can enjoy a variety of cuts or a flight of the luxurious beef for an experience not found anywhere else in New England

Mill's Tavern Wagyu Flight — Mill’s Tavern Wagyu Flight

Mill’s Tavern, located at 101 North Main Street in Providence, is proud to offer the most distinctive Wagyu program in Providence. From rare Japanese A5 to premium Australian Grade 6–7 Wagyu and prime grade steak, each cut comes from carefully selected vendors who share Mill’s passion for quality. For more information, visit www.millstavernrestaurant.com/wagyu/. To make a reservation, please call (401)-272-3331 or email info@millstavernrestaurant.com.

Wagyu is world renowned as the pinnacle of exceptional beef. Extensive marbling from fine intramuscular fat melts at a lower temperature than regular beef, resulting in melt-in-your-mouth tenderness and a buttery taste. Japanese Wagyu offers a sweeter, richer flavor profile, primarily due to higher marbling and a longer feeding period (600+ days) while Australian Wagyu features a robust, buttery taste, though typically less sweet and slightly firmer due to its shorter feeding time (350–450 days). Wagyu’s unique characteristics stem from specialized breeding, meticulous care of the cattle, and strict quality control measures, making it a highly sought-after delicacy.

Mill’s Wagyu menu includes a 5 oz. Imported Score 7 Australian Wagyu Manhattan Filet; an 8oz Imported Score 7 Australian Wagyu True Petite Strip; and a 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye, each served with Mills’ Steak Sauce and the option to add Roasted Bone Marrow, Wagyu Herb Butter, or Peppercorn au Poivre.

Guests looking to experience the full spectrum of Wagyu indulgence can enjoy the Wagyu Flight: Wagyu Tartare on roasted bone marrow, a 3 oz. Japanese score 5 Kobe, and a 5 oz. Australian score 7 Wagyu with chef’s accoutrements. This is an offering unique to Mills and not found anywhere else in New England.

“We are proud to offer this exciting Wagyu program to our guests, built on a commitment to education, transparency, and exceptional flavor,” said Lesley Hall, General Manager, Mill’s Tavern. “Just one bite of this luxurious beef cooked over our wood grill will provide an incredibly memorable dining experience.”

Mill's Tavern Wagyu Tartare on Roasted Bone Marrow — Mill’s Tavern Wagyu Tartare on Roasted Bone Marrow

A Holiday Meal, A Stronger Community: Farm Fresh RI Calls for Thanksgiving Box Donations Amid Rising Food Insecurity

Farm Fresh Rhode Island Thanksgiving Boxes

For many Rhode Islanders, a nourishing Thanksgiving dinner is not guaranteed this year. With federal cuts to SNAP benefits, rising food prices, and growing demand at local food pantries, thousands of families face the possibility of going without a holiday meal.

Farm Fresh Rhode Island is working to change that–one meal at a time. The nonprofit has launched its annual Thanksgiving Harvest Box sale, inviting the community not only to purchase boxes for their own celebrations, but also to donate boxes directly to local families in need.

Each Harvest Box is filled with locally grown vegetables, fresh herbs, and handcrafted seasonings from Rhode Island farmers and producers. Short of a turkey, the boxes include everything from Brussels sprouts and butternut squash to a jar of traditional cranberry sauce and a spice rub, as well as a recipe guide.

“This holiday season, families across Rhode Island will be forced to make hard choices: between groceries, rent, and heating bills,” said Kellie Beretta, Assistant Director of Development at Farm Fresh RI. “A donated Harvest Box doesn’t just put food on the table. It gives families the dignity of a joyful holiday meal with their loved ones, and the comfort of knowing that their community cares.”

The Thanksgiving Harvest Box program is unique in its dual impact: every box donated not only feeds a household in need, but also supports the local farms and food businesses whose products fill the boxes. “It’s neighbors helping neighbors,” Beretta added. “When you donate a box or purchase one for your own meal, you’re supporting our entire local food community.”

Farm Fresh RI has set a goal of donating 350 Harvest Boxes this year—feeding around 3,000 Rhode Islanders this Thanksgiving. All donated boxes will be distributed directly to food banks and hunger relief agencies in Rhode Island. The organization is also partnering with local businesses and community groups to sponsor bulk donations and help meet this year’s growing need.

This year’s Thanksgiving Harvest Boxes will include:

Brussels Sprouts (1 lb) from Ward’s Berry Farm
Butternut Squash (1) from Ferolbink Farms
Carrots (2lbs) from Four Town Farm
Cranberry Sauce (12 oz) from Harvest Kitchen
Delicata Squash (1) from Schartner Farms
Fresh Herbs (rosemary, sage, thyme, parsley) from Allen Farms Organic Farm
Garlic (2 bulbs) from a local farm
Leek (1) from Zephyr Farm
Parsnips (2 lbs) from Four Town Farm
Shallots (1/2 lb) from Zephyr Farm
Mushrooms (8 oz) from RI Mushroom Co.
Turkey Rub (0.4 oz pouch) from Sanctuary Herbs
White Potatoes (5 lbs) from Schartner Farms
Sweet Potatoes (5 lbs) from Schartner Farms
Onions (5 lbs) from Schartner Farms

Boxes are $75 each, for purchase or to donate, and the order form closes on Sunday, November 16th, 2025. To order a box or donate one to a family in need, visit www.farmfreshri.org/thanksgiving

Farm Fresh Rhode Island Thanksgiving Produce

RI Hospitality Association Launches “Juntos Prosperamos” Partnership with RI Hispanic Chamber of Commerce

New Initiative to Strengthen Latino Representation, Membership, and Advocacy in Rhode Island’s Hospitality Industry

Rhode Island Hispanic Chamber of Commerce President & CEO Oscar Mejias (left) and RI Hospitality Association President/CEO Farouk Rajab (right) shake hands after signing the “Juntos Prosperamos” partnership agreement.

The RI Hospitality Association (RIHA) is proud to announce a new partnership with the Rhode Island Hispanic Chamber of Commerce to launch the Chairman’s Initiative: Juntos Prosperamos (Together We Thrive), a collaborative effort designed to elevate Latino voices in the state’s restaurant, lodging, and tourism sectors.

The partnership was formalized during a signing event yesterday morning at the RI Hispanic Chamber’s headquarters in Providence, where RIHA President/CEO Farouk Rajab and Hispanic Chamber CEO Oscar Mejias signed the agreement. As part of the initiative, RIHA’s Chairman of the Board will sponsor complimentary RIHA memberships to qualifying Hispanic Chamber members working in hospitality through December 31, 2027.

“The RI Hospitality Association is proud to partner with the Rhode Island Hispanic Chamber of Commerce. The Latino community is an essential pillar of our industry—contributing talent, leadership, and entrepreneurial spirit that enriches hospitality across our state,” said Farouk Rajab, President/CEO, RI Hospitality Association. “We deeply value the Chamber’s commitment to advancing opportunity, representation, and success for Latino-owned businesses, and we believe that together, we can build a stronger, more inclusive hospitality industry that reflects and celebrates the diverse communities we serve.”

Beyond membership, the partnership will create new opportunities for engagement through bilingual food safety training, tailored workforce programs, and joint advocacy efforts designed to strengthen the voice of Latino restaurateurs and hospitality professionals statewide. By working side by side with the Hispanic Chamber, RIHA will expand its ability to deliver resources that support business growth while also cultivating the next generation of industry leaders.

“This partnership is about creating opportunity and strengthening representation,” said Oscar Mejias, President & CEO, Rhode Island Hispanic Chamber of Commerce. “The heart of RIHCC is to continuously work on making alliances that benefit the local Latino entrepreneurs and workers. We believe that working hand in hand with RIHA we can provide the community with the tools, training, and advocacy they need to succeed and make an even greater impact on Rhode Island’s hospitality industry.”

Maria Jacobo, RIHA’s Director of Latino Affairs & Insurance Services, noted the personal and professional importance of the partnership: “To work side by side with the Hispanic Chamber of Commerce is not just symbolic, it’s a meaningful step toward lasting collaboration. This is about more than an agreement on paper; it’s about empowering Latino leaders and creating a platform where their expertise, traditions, and contributions to hospitality are fully recognized.”With the launch of Juntos Prosperamos, RIHA underscores its role as the statewide voice of the hospitality industry and reaffirms its dedication to serving Rhode Island’s diverse and dynamic hospitality community.

September 22, 2025 0 comments

chefs & restaurants farms news

News Bites: Local Thanksgiving Boxes for Hunger Relief / Castle Hill Inn Supper Club Series / Blackstone Valley International Food Trail

by David Dadekian February 15, 2024

written by David Dadekian

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

All-Local Thanksgiving Produce Boxes for Donation to Hunger Relief Agencies through Farm Fresh RI

Nonprofit local food hub Farm Fresh Rhode Island is working with the local community to donate Thanksgiving Boxes full of locally grown produce to Rhode Island hunger relief agencies this season. These boxes will help make the holiday special for Rhode Island families in need, and is in line with Farm Fresh RI’s operating principle that everyone deserves access to fresh, nutritious food. Short of a turkey, the Thanksgiving Boxes feature everything a family of 8 needs for a Thanksgiving meal including fresh herbs, a wide variety of locally grown vegetables, and even a pumpkin pie!

As Farm Fresh’s Director of Giving, Nikki Ayres, explained, “Food has the power to transform. A hot meal—prepared with love—on a holiday surrounded by family is a gift that is hard to quantify. Support from the community to donate these boxes will not only mean the world to the families who receive them, but also to the small local farms we are purchasing the produce from.”

Farm Fresh RI has been offering their popular Local Thanksgiving Boxes for sale since 2020, selling out every year. This is the first year the organization has added an option for customers to donate a box when they place their order—which will double the amount of local food they purchase from small farms this year. Farm Fresh is also working directly with local businesses that want to sponsor higher quantities of boxes. Their goal is to donate a total of 250 boxes to hunger relief agencies, which will feed around 2,000 people this holiday season.

This year’s Thanksgiving Box will include:
– Pumpkin pie from Wright’s Dairy Farm & Bakery in Smithfield, RI
– Brussels Sprouts from Ward’s Berry Farm in Sharon, MA
– Carrots and Parsnips from Four Town Farm in Seekonk, MA
– Celery from Kitchen Garden Farm in Sunderland, MA
– Local Cranberry Sauce made by Harvest Kitchen in Pawtucket, RI
– Delicata Squash, Onions, Sweet Potatoes, and White Potatoes from Schartner Farms in Exeter, RI
– Butternut Squash from a local farm (TBA)
– Fresh Herbs from Allen Farms in Westport, MA
– Leeks and Shallots from Zephyr Farm in Cranston, RI
– Whole Baby Bella Mushrooms from RI Mushroom Co. in West Kingston, RI

Boxes are $85 each, for purchase or to donate, and the order form closes on Friday, November 10, 2023. Anyone interested in donating boxes or purchasing them for their own holiday feast can learn more at farmfreshri.org/thanksgiving.

“Travel Around the World” with the Supper Club Series at Castle Hill Inn

Castle Hill Inn, the iconic Relais & Chateaux property in Newport, RI, is giving guests’ tastebuds the chance to “travel around the world” this fall and winter with the return of the Inn’s seasonal Supper Club Series. Castle Hill Inn’s renowned culinary team, led by Executive Chef Andy Taur, will be highlighting different regions around the globe each week with curated menus being served Tuesday & Wednesday evenings now through December.

The Supper Club’s special three-course menus will each highlight the cuisine of different geographies – including Japan, the United Kingdom, Korea, the Southeastern U.S., Paris and Tuscany and more – along with select beverage pairings.

On October 24^th and 25^th dabble in the cuisines of Morocco and Tunisia with options such as Braised Lamb with apricots and cous cous; or enjoy flavors from the UK on November 14^th with specialty Sunday Roast of prime rib, whipped potatoes, rosemary glazed carrots and Yorkshire pudding.

Castle Hill Inn’s Supper Club Series kicks off this month and will continue through Wednesday, December 20^th. The three-course prix fixe menus are $60 per person and reservations are required to attend; those can be made online via OpenTable at the following link: Events at Castle Hill Inn

The full schedule and menus follow below:

Morocco – October 24th & 25th
Japan – November 7th & 8th
The United Kingdom – November 14th
Korea – November 28th & 29th
Southeastern U.S. – December 5th & 6th
Paris – December 12th & 13th
Tuscany – December 19th & 20th

Launch of Blackstone Valley International Food Trail

Blackstone Valley Tourism Council (BVTC) invites visitors and residents alike on this exciting culinary journey. The Blackstone Valley International Food Trail and its kick-off weekend on September 23 and 24 is an extension of the new campaign of Rhode Island’s Blackstone Valley to highlight the diverse cultural food scene found there and the stories behind them. Come taste and experience food & drink from over 40 countries across the region’s 10 cities and towns.

Discover affordable dishes that will expand a diner’s palate in the most flavorful way. Some places will feature exclusive specials over the kick-off weekend, while others are simply inviting patrons to come and try their authentic offerings from their culture. Either way guests will definitely be in for a treat.

“For decades we’ve been promoting Blackstone Valley as a destination for its important industrial history, and we now see this as a natural shift to focus on the people that came to live and work in the area and the menus they brought with them” states BVTC President, Bob Billington. He continued, “foodways are a great opportunity to introduce a culture, and our region has an incredible amount of diversity with its dining options to come taste and learn more about, so much that it’s worth traveling for.”

Blackstone Valley International Food Trail Guides and Passports will be available at many of the participating establishments, and local tourism information centers and kiosks. Digital versions will also be available on the website. Keep the guide and passport with you to visit RI’s Blackstone Valley’s many food festivals, unique dining experiences, and cultural explorations throughout the year.

February 15, 2024 0 comments

chefs & restaurants farms news wine & drinks

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

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