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Black Business Week RI
chefs & restaurantsnewswine & drinks

News Bites: Black Business Week 2021 / Social Enterprise Greenhouse Spring 2021 Virtual Incubator Program / New RI Brewers Guild Board Members

by David Dadekian November 10, 2021
written by David Dadekian

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



Black Business Week Rhode Island 2021

Black Business Week RI

Black Lives Biz honors Black History Month by highlighting Black Businesses and hosting the first Black Business Week of Rhode Island. 

Black Lives Biz is hosting Rhode Island’s first Black Business Week from February 15th – 20th 2021. The week will be filled with discounts, specials and sales from over 35 participating Black owned businesses along with two virtual events. Among the participating businesses are Nubian Nailz, Glow Cafe and The Black Leaf Tea & Culture Shop. 

What to Expect:

How to transition a side hustle into a scalable business is one of the week’s highly anticipated virtual events hosted by Sterling Clinton-Spellman, founder and CEO of Polished, alongside Chip Douglas and Karriem Kanston. This event will highlight stories of converting lifelong passions into successful and profitable businesses. During the event they will share tips, best practices and local resources on how to convert a hobby into a scalable business.

To RSVP for How to transition a side hustle into a scalable business and a full schedule of Black Business Week RI, see https://fb.me/e/1YazO1kyM

Black Lives Biz is the nation’s leading search engine for Black-owned businesses with over 180,000 businesses listed nationwide. Our mission is to strengthen the alliances between Black owned businesses and to highlight all Black owned businesses through a digital portal. Visit  www.blacklivesbiz.com to learn more.


Social Enterprise Greenhouse Announces Spring 2021 Virtual Incubator Program for Entrepreneurs and Small Businesses – Apply by March 5, 2021

Social Enterprise Greenhouse (SEG) has opened applications for its Spring 2021 Virtual Incubator program. The SEG Virtual Incubator is a five-week business education program that covers social entrepreneurship, business model planning, finances, and other important topics for startup organizations. More than 150 startups representing a wide variety of industries have graduated from the program since it began in 2017.

The SEG Spring 2021 Virtual Incubator begins with an orientation on March 15 and then meets twice weekly from March 22 to April 22 on Mondays and Wednesdays from 5:30 to 7:30 PM. The program will be conducted virtually using Zoom. Participants benefit from the experience of learning together with a cohort of fellow early-stage business owners and receive continued professional support after the program ends.

SEG’s Incubator program is designed for anyone who has an idea for a business or nonprofit that will create positive social impact while being financially sustainable. Motivated and coachable social entrepreneurs and small business owners from Rhode Island and beyond are encouraged to apply. Applications are due by March 5, 2021. More information and the application are available at www.bit.ly/SEGIncubator.

The SEG Incubator is sponsored by the RI Department of Labor and Training’s Back to Work RI program, Rhode Island Foundation, Central Providence Health Equity Zone, Citizens Bank, Island Foundation, van Beuren Charitable Foundation, and EJMP Fund for Philanthropy.


Rhode Island Brewers Guild Welcomes New Board Members

Three new members join the five-person board

The Rhode Island Brewers Guild, the official association focused on promoting Rhode Island’s beer manufactures and brew pubs, recently held elections for their Board of Directors.  The board is made up of five representatives from member breweries who are voted on by the 31-member organization.  The 2021 Board will retain two key members, Jeremy Ruff, owner/brewer from LineSider Brewing in East Greenwich and Morgan Snyder, owner/brewer at Buttonwoods Brewery in Cranston.  

Joining the Board of Directors for 2021 are Matt Richardson, owner/brewer at the recently expanded Tilted Barn Brewery in Exeter, Armando DeDona, owner/brewer of Long Live Beer Works in Providence and Matthew Gray, President of Ragged Island Brewing Company in Portsmouth.  These new members replace Board members Jennifer Brinton of Grey Sail Brewing of RI, Tamara McKenney of Appanoug Brewing Company and Tony Barber of Ragged Island Brewing Co, whose terms have expired.

At their first monthly meeting on January 25th the board selected Jeremy Ruff to continue in his position as President and selected Matt Richardson as Vice President, Matthew Gray as Secretary and Armando DeDona as Treasurer.  The Board is charged with enhancing the marketing and promotion of the Ocean State’s growing brewery scene, legislative initiatives to spur business development and ensure compliance, as well as pursuit of technical training opportunities to enhance the quality of beer brewed in R.I.  

“The Rhode Island brewing community has seen significant growth in the number of beer manufacturers licensed in the State over the past 10 years.” said Executive Director, Gary Richardson.  “Today we have over 30 member breweries in the Guild with several more in planning phases.”

The RI Brewers Guild was a recent recipient of funding from the RI Commerce Corp’s “Take it Outside” grant which helped many brewers create or enhance outdoor beer gardens and seating areas to help safely retain tasting room sales during the COVID-19 pandemic. In recent years the Guild has successfully lobbied for changes to State laws that allow for on-site sampling and takeout sales directly from the breweries. In the Spring of 2020, the Guild launched the RI Brewery Passport App.  This digital passport allows beer fans a chance to visit each of the member breweries and earn prizes for milestones met along the way.  The Guild looks to focus on additional legislative initiatives in 2021 as well as promoting a collaboration beer series between member breweries throughout the year.

For more information about the RI Brewers Guild visit www.ribrewersguild.org

  • Kara and Matt Richardson, owners/brewer of Tilted Barn Brewery
    Kara and Matt Richardson, owners/brewer of Tilted Barn Brewery
  • Matthew Gray, President of Ragged Island Brewing Company
    Matthew Gray, President of Ragged Island Brewing Company
  • Armando DeDona, owner/brewer of Long Live Beer Works
    Armando DeDona, owner/brewer of Long Live Beer Works
November 10, 2021 0 comment
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Newport Burger Bender 2018
chefs & restaurantsfarmsnewswine & drinks

News Bites: Newport Burger Bender 2018 / Condesa Opens in Warwick / Two RI Companies Receive Good Food Awards / Social Enterprise Greenhouse Food Accelerator 2018

by David Dadekian February 5, 2018
written by David Dadekian

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

The Newport Burger Bender is Back and Bigger Than Ever

Thirty local chefs will be crafting creative, savory and sensational recipes in the hopes of taking home the “best burger” trophy.

Newport Burger Bender 2018

The Newport Burger Bender returns for its second edition this February 16 to 25, 2018, once again coinciding with the Newport Winter Festival. This simple burger contest, which recognizes the bevy of culinary creativity throughout our destination, challenges local restaurants to compete for the lauded “Newport Burger Bender Best Burger” title, burger bragging rights and the coveted Burger Bender trophy.

This year’s burger battle was open to an increased 30 entries with the contest reaching capacity in a matter of weeks. “It’s clear that there’s even more enthusiasm – and friendly competition – among the chefs and restaurateurs this go-around,” said Brittany Lauro, Discover Newport’s social media manager and the contest’s organizer. “There are some truly inventive burgers being planned specifically for the Newport Burger Bender and if I have one piece of advice for the public it’s this: come hungry.”

To vote, diners can go to the Newport Burger Bender website to see the entries, plan their burger tasting adventure accordingly and then vote for their favorite burger. The burger with the most votes at the end of the contest will be crowned the winner. A “Critic’s Choice” will be named by Providence Journal Food Editor Gail Ciampa and a “Creative Champion” will be named by Jamie Coelho, Associate Editor at Rhode Island Monthly and author of The Dish, the magazine’s popular monthly newsletter.

Mouth-watering entries include a dry-aged beef burger topped with butter poached lobster, roasted tomato and parmesan cheese from Forty 1 North, the “Confit Pork Belly Burger” from Bristol Oyster Bar featuring a 50% prime ground beef and 50% confit pork belly patty served with house cured bacon, Four Town Farm lettuce and pickled mustard slaw on a griddled sesame bun, and the “Fork & Knife Burger” from Speakeasy, a 10-oz. double burger with chourico, lettuce, tomato, jalapeno and sour cream – all sandwiched between a “bun” of bacon and cheddar loaded potato skins.

The 2017 defending champion, Jo’s American Bistro, is looking to keep the crown with a barbecue spice-infused natural ground beef burger topped with roasted jalapeno peppers, barbecue glazed house pork belly and melted cheddar cheese topped with frizzled onion straws and drizzled with Carolina-style “Que” sauce served on a griddle-toasted Kaiser bulkie roll.

Diners can tag their burger photos on social media with the hashtag #NPTrightnow. Tagged photos will be automatically entered to win giveaways from Discover Newport. The public can vote throughout the entirety of the contest.


Condesa opened its doors in Warwick

A Rhode Island staple comes to Warwick

Condesa Warwick

Condesa Warwick

Condesa recently opened its doors on 721 Quaker Lane in East Greenwich, Rhode Island  02893! A staple of RI, they opened their first location in Smithfield. This establishment is family owned and operated, with a Mexican scratch kitchen. Along with the delicious  food is a full bar, accompanied by hand-shaken margaritas and more of your favorites.

Unlike many restaurants, Condesa, both in Smithfield, and now Warwick is also known  for its Vegetarian, Gluten Free and Vegan selections on their menu. As Condesa owners Roberto and Ernesto remark, “Scratch kitchen. Hand-crafted drinks. Vegetarian and GF option to cater to all our wonderful team.” Prices range from $5 appetizers to $19  entrées.

Make sure to stop by soon to check-out their brand-new location, and bring along your family and friends to try their unique foods and drinks that are catered to everyone’s needs.

Condesa Warwick is open Monday through Thursday, from 11 a.m. to 10 p.m., Friday and Saturday, from 11 a.m. to 11 p.m., and Sundays, from 11 a.m. to 9 p.m.

For more information, call (401) 828-1005 or visit ​www.condesarestaurant.com​.


Sweet Victory: Two Rhode Island Makers Receive Coveted National Good Food Award

Hope & Main-based SanoBe Superfoods and Halvah Heaven beat out more than 2,000 contenders from across the country for recognition by the Good Food Foundation

Good Food Awards 2018

Two Hope & Main member companies, SanoBe Superfoods and Halvah Heaven, came home victorious earlier this week from the 2018 Good Food Awards in San Francisco, CA. The annual national competition recognized 199 food companies out of more than 2,000 entrants this year. The awards were presented in style by culinary pioneer Alice Waters and actress Madhur Jaffrey, in categories that included sustainably sourced and crafted charcuterie, cider, beer, cheese, chocolate, coffee, confections, preserved fish, honey, oils, pantry items, pickles, preserves, spirits and elixirs.

Getting a nomination for this competition is rigorous, and starts in August with blind taste-testing among 25 judges from around the country. The judges are charged with meeting strict standards on ingredients, sourcing and certifications. Once nominated, entries are judged by over 250 food crafters, chefs, farmers, journalists, retailers and thought leaders.

One of those leaders is Sue AnderBois, the Governor’s Director of Food Strategy who confirms that the national contest was “incredibly competitive.” Working with the Good Food Foundation, she has organized an opportunity for a number of Rhode Island food brands, including many Hope & Main member companies, to host a table at the Good Food Mercantile in New York City later this year to shine a spotlight on the rapid expansion of the new entrants into the marketplace that are coming out of our State.

SanoBe Superfoods founder Jennifer Beauregard developed her peanut butter product line to be super nutritious and delicious complete meals — in a jar. Each variety is produced with whole body health and wellness in mind. SanoBe, which translates to “Be Healthy” contains high concentrations of more than 30 trace minerals. Beauregard’s winning peanut butter is her Crunchy Cacao flavor.

Says Beauregard, “This Good Food Awards is and honor and a blessing. To be included among some of the most creative and most responsible food producers in the country fuels my passion for inspiring others to heal their lives and to make healthy, conscious choices for themselves. This recognition inspires me to remain constant in my desire to offer quality at a reasonable cost, and to create additional delicious and healthy foods that the consumer will continue to love for their flavors and appreciate for their health benefits and value.”

Halvah Heaven founder Victoria Wallins decided to make her delicious tahini-based candy because she saw an opportunity in the world of small, creative purveyors. Halvah is mass-manufactured across the globe with mostly artificial flavors and preservatives, but Wallins takes a traditional approach, making each batch meticulously by hand, using all natural, gluten-free, vegan ingredients and organic sweeteners. Wallins’ winning halvah is her Silk Road flavor.

“The experience was so gratifying,” says Wallins “my obsession with halvah and years of trial and error is bearing fruit…Imagine, Alice Waters and Madur Jaffrey presented us with the awards. They shook our hands and gave us hugs and kisses. So warm!”

Lisa Raiola, Hope & Main’s Founder and President notes that both of these women- owned companies, exemplify how a dream for an original food product becomes not only a reality, but a true success driven by the vision and persistence of the entrepreneur. Raiola says, “Victoria and Jen have been so clear about what they want to achieve with their businesses, and Hope & Main is proud to support them on this journey that has put Rhode Island on the national artisanal food map. These companies are helping to redefine Rhode Island’s food culture, and are bringing recognition to a flourishing food manufacturing economy by leading the way towards a more authentic and conscious food system.”

The wins kept coming for both Beauregard and Wallins all weekend long. Each participated in a wholesale show and mercantile event related to the awards, which resulted in new customers and connections with premier buyers from across the country. Nominations aren’t promised to any of this years winners for 2019, so both women are already preparing to defend their titles.

As the State’s premier food incubator, Hope & Main provides an environment for entrepreneurs like Beauregard and Wallins to test and develop, adjust and pivot, scale up and reach new markets.


15 Food Businesses to Begin SEG Food Accelerator Next Week

15 Rhode Island based food businesses are set to begin the Social Enterprise Greenhouse (SEG) Food Accelerator program on February 15, 2018. The Accelerator, SEG’s signature social enterprise development program, includes a 12-week blended learning model developed and delivered in collaboration with Brown University. Throughout the three months, each of the food businesses will work to refine, formalize and grow their social mission with the support of SEG’s community of coaches and advisors. Additional value is provided by industry-customized curriculum and advising, a peer-learning cohort model and access to SEG’s co-working space at 10 Davol Square, Providence.

Meet the 2018 Impact Accelerator Cohort:

Beggar’s Tomb Marine Livestock is a floating barge oyster producer. They will support other growers by providing services related to sorting, labor, logistics, seed, breeding and algae.

Coffee Collective is a workers’ co-op that will create a café and community space serving the Woonasquatucket neighborhood.

Foodies Without Borders is a non profit focusing on empowering young entrepreneurs in developing countries through culinary arts and sustainable farming..

Fortnight Wine Bar is a casual and experimental wine bar in downtown Providence focused on naturally and biodynamically produced wines, small-batch beers, seasonally-inspired food made from local ingredients. As a workers’ cooperative, they model a new way of organizing business and hope to support other cooperatives that share similar values.

Grow Earthly collects and processes food waste into high market-value compost by feeding it to a certain species of worms. This form of compost has no foul odor, is all-natural, eco-friendly and can help grow a wide variety of crops.

Herb & Forage is a new farm business which is starting the first commercial orchards of beach plum and elderberry in the state of Rhode Island.  These native plants will be processed into high quality food products that celebrate locally grown flavors while supporting responsible land stewardship.

Hocus Pocus Farm grows produce and flowers for a CSA while providing education, ecological stewardship, health and community-building.

Hope’s Harvest will mobilize volunteers to feed the hungry and prevent food waste by rescuing surplus fruits and vegetables from local farmers’ fields.

Jeow is a spicy Laotian pepper dip and topping. Through their products and cooking classes for the community, they aim to make Laotian cuisine, and its culture, a familiar standard in America’s food scene.

One World Cacao is a wellness and education platform selling single origin eco forested cacao from Guatemala.

OURgrain produces tasty and nutritious snacks from Brewers’ Spent Grain (BSG) which is typically sent to landfill or fed to livestock. The goal of OURgrain is to provide education on sustainability, and make savory and sweet treats that positively impact the environment.

PVD Dinner Share creates food that fulfills. Their convenient farm-to-table meal preparation service allows members to spend more time on the things they love, and less on preparing food throughout the week. Their commitment to the community extends beyond the kitchen with monthly projects benefiting local causes.

Rustic Roots Baking strives to create locally sourced, delicious desserts made in the tradition of their grandparents. They use quality local ingredients to create real, rustic baked goods.

Sanctuary Herbs of Providence brings to you an extraordinary line of herbs whose essence enhances health, comfort and peace. They source their teas and herbs in partnership with Rhode Island’s refugee and immigrant farmers, with the goal of expanding small, local farm viability.

Three Mouths Tea is a Providence-based company that sources and shares exceptional teas from small family farms in China, Taiwan, Japan, Korea, India and Nepal. Their mission is to cultivate knowledge, culture and community around tea here in Rhode Island while contributing to the preservation of traditional, ancestral tea production methods and the autonomy of the communities from which they emerge.

The purpose of the SEG Food Accelerator is to help create more successful, sustainable ‘do well do good’ food businesses in Rhode Island, leading to a more just and resilient local food system. The 2018 Food Accelerator is funded in part by the Henry P. Kendall Foundation and RI Department of Labor and Training’s Real Jobs RI initiative, and is also made possible by SEG’s network of 200+ volunteer coaches and advisors, many of whom are business and community leaders in Rhode Island. Upon graduation, participants will receive priority access to the SEG loan fund that provides competitive interest rate loans to high potential social enterprises.

The 2018 Food Accelerator culminates with a Demo Day on May 15th, 2018.

February 5, 2018 0 comment
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News Bites: Pane e Vino Owners to Open Massimo / Social Enterprise Greenhouse Food Accelerator / “Savoring Italy” Tour

by David Dadekian February 2, 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.

Joe & Esther Dequattro, Owners Of Pane E Vino On Federal Hill, Set To Open New Restaurant Massimo In Former Mediterraneo Space

Massimo

Joseph and Esther Dequattro, owners of Pane e Vino Ristorante & Enoteca, are pleased to introduce their new restaurant, Massimo, set to open in spring 2016 in the space formerly known as Mediterraneo.

“Pane e Vino offers very traditional, authentic Southern Italian cuisine, founded on my family recipes,” said Joseph DeQuattro, “Creating this new menu has given me the opportunity to experiment with some contemporary and innovative concepts, with influences from all over Italy.”

“Joe and I created Massimo with the goal of providing our guests with a unique dining experience, where great food and attentive service are fun and accessible,” said Esther DeQuattro.

Joe and Esther have engaged acclaimed restaurant designer, Kyla Coburn, to execute their vision for the space. The 200-seat restaurant is being completely renovated, and will offer an extraordinary space for private events. Massimo will feature inspired and locally sourced small plates and entrees, a seasonally curated cocktail menu, and an international wine list. Many of the wines will be sourced directly from small boutique winemakers across Italy.

Massimo will be open for lunch and dinner daily, as well as Sunday Brunch. Pane e Vino will remain open as the beloved classic Italian restaurant, anchoring the western end of Atwells Avenue. For updates and more information about Massimo’s opening date, please visit www.facebook.com/MassimoProvidence.


Social Enterprise Greenhouse Drives Innovation in Food Cluster with Launch of First Food Accelerator on February 9th

Twelve high-impact New England-based do well, do good food entrepreneurs selected from a pool of 28 applicants will embark on a 3-month business development journey to bring their ventures to the next level.

Social Enterprise Greenhouse

The Social Enterprise Greenhouse (SEG) will launch its first Food Accelerator cohort with a celebration on February 9, 2016 at the SEG Hub (10 Davol Square, Suite 100, Providence) from 6:00pm-8:00pm. The 12 New England-based food businesses selected for the program will introduce their ventures and goals, as well as provide tastings of their products. This event is an opportunity to celebrate the commencement of the 12-week program with the SEG and local food communities. The Food Accelerator, delivered in partnership with Brown University and funded by the Henry P. Kendall Foundation, provides high potential entrepreneurs with the knowledge, networks and resources they need to take their venture to the next level. This event is free and open to the public.

Although SEG continues to provide support and resources to social enterprises across industry, this new industry-specific cluster approach enables SEG and strategic partners to better provide resources and support to ventures that can respond to challenges in these specific sectors and ultimately help boost economic development in Rhode Island.

The Food Accelerator is SEG’s first industry-specific program, offering a 12-week blended learning model that provides high impact New England-based food entrepreneurs with the knowledge, networks, and resources they need to accelerate the growth of their enterprises. The program is made possible by a network of 200+ coaches and advisors, many of whom are among Rhode Island’s top business and food community leaders. Additional value is provided by 1-on-1 intensive coaching, a peer cohort model, and access to SEG’s recently opened coworking space at 10 Davol Square in Providence. Upon graduation, participants will receive priority access to the SEG loan fund that provides below market interest rate loans to high potential social enterprises.

The purpose of this new program is to stimulate innovation in Rhode Island’s burgeoning food sector and to help create more successful, sustainable do well, do good businesses in Rhode Island and the region, leading to a more extensive and healthy local and regional food system.

“Rhode Island’s food economy is strong and getting stronger,” said Congressman Jim Langevin. “Social Enterprise Greenhouse is doing phenomenal work supporting start-up businesses, including those in the food industry. This Food Accelerator will no doubt further grow our vibrant food economy, and I can’t wait to see what this class of participants achieves with the help of the hardworking team at SEG.”

“Our final 12 ventures are passionate, socially-driven, and dedicated to making an impact on RI’s food system. Thanks to the support from the Henry P. Kendall Foundation and our Food Advisory Council, we have formulated a program that will give these ventures the tools they need to thrive in RI and beyond,” Isabella Cassell, Director of Food Initiatives, SEG

This year’s Food Accelerator program will conclude with a graduation and final pitch event on May 10, 2016.

Learn more about the Impact Accelerator program at http://segreenhouse.org/blog/foodacceleratorlaunch

MEET THE INAUGURAL FOOD ACCELERATOR COHORT

Agraria Farm and Edibles is a Rehoboth-based farm that strives to contribute a new model of small scale agriculture that provides sustainable and systemic change.
Entrepreneur: Barbara Link

Bellicchi’s Best Biscotti  now offers three delicious flavors. This RI-based company was born out of adversity and donates 5% of profits to the Alzheimer’s Association and also plans to help others start successful home businesses.
Entrepreneur: Kathleen Bellicchi

Fox Point Pickling Company is on a mission to provide the Ocean State with a delicious, locally sourced sugar free, additive free, naturally gluten-free and non-GMO small-batch pickle.
Entrepreneur: Ziggy Goldfarb

Glenwood Garden is an e-market for sustainably made food while helping nonprofits gain a recurring source of revenue.
Entrepreneur: Jonah Shapiro

The Humble Pie Company provides its customers with freshly baked, honest pies made with wholesome ingredients sourced from local farms.
Entrepreneur: Daniel Sheehan

Laughing Gull Chocolates uses all direct trade, premium local ingredients to allow consumers to get closer to their food source, and learn the intriguing, magical story of chocolate.
Entrepreneur: Lindsay Tarnoff

Leah’s Recipe is a snack line of evolved, plant-based, whole-food snacks that integrate into a health and wellness-based lifestyle.
Entrepreneur: Leah Rosin-Pritchard

Mesa Fresca offers an authentic chimichurri sauce and hopes to address the gap in the marketplace for authentic, fresh packaged Hispanic food.
Entrepreneurs: Nathalie and Alan Alberto

Newport Cooks partners with local chefs to offer affordable cooking classes to the community. They teach adults and children to cook for fun, creative inspiration and to promote healthier lifestyle choices.
Entrepreneur: Mary Weaver

Ocean State Smoked Fish Company offers locally sourced, uniquely smoked fish. They also set aside a portion of their profits for a culinary scholarship fund dedicated to Rhode Island fishing families.
Entrepreneur: Jeffrey Powell

Savory Fare is a meal delivery service for seniors, enabling them to stay healthy and remain in their own homes.
Entrepreneur: Mary Hughes

SecondsFirst is a food processing business that prepares, freezes, and packages imperfect vegetables from local farms and also processes under-appreciated RI fish into fish cakes for food insecure communities.
Entrepreneur: Erika Lamb


Local Business Women Combine Connections and Expertise to Offer Food & Wine Lovers an Exclusive, Behind-the-Scenes Tuscany Trip

Past "Savoring Italy" Tour, photos by David Dadekian

Past “Savoring Italy” Tour, photos by David Dadekian

For the fourth consecutive year, Jessica Granatiero, proprietor of The Savory Grape and The Savory Affair, along with Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc., have created a luxury Italian excursion that gives visitors a personalized food and wine tour of the beautiful region of Tuscany. This epicurean duo created the itinerary of the “Savoring Italy” tour by tapping into their extensive knowledge of the Italian food and wine culture, as well as their personal relationships with vintners and chefs in Tuscany to bring guests a tour unrivaled by other travel experts.

“Our experience is different. It’s a real glimpse into the Italian culture of food and wine. Savoring Italy is an emersion experience,” said Granatiero. “Our guests are welcomed by some of the best vineyards in Tuscany, while also learning authentic hands-on culinary techniques of Italian cooking.”

The Savoring Italy tour is scheduled for October 16th through October 22nd, 2016. Guests will stay at Villa Daniella Grossi, a restored 17th century luxury villa located in the hills of Lucca and learn about life of Italian wine and food by visiting four exclusive Tuscan vineyards guided by Granatiero. Chef Roberts teaches how to prepare authentic Italian cuisine with hands-on cooking classes featuring homemade pasta and pizza.

The sellout success of the past years’ Savoring Italy tours prompted Roberts and Granatiero to team up once again. “While Jessica and I do this for a living, it is hard to call this work,” said Roberts. “We have such an amazing time each year reconnecting with our Italian colleagues, experimenting with unique recipes, sipping new wine varietals, and exploring different areas of this extraordinary country!”

Roberts completed her culinary training in Tuscany, speaks fluent Italian and returns frequently to lead educated tours in hands-on, one-of-a-kind experiences. Granatiero has been recognized by the Wall Street Journal, Wine Spectator, Providence Business News and RI Monthly. She also leads the event-planning firm, The Savory Affair, specializing in wine-themed local, national and international travel.

A minimum of twelve guests are required by April 1st to confirm the trip. To reserve your spots please call Jessica Granatiero of The Savory Affair at 401-261-4966 or e-mail her at [email protected].

Click here to view Savoring Italy 2016 brochure. You can also learn more by visiting the Easy Entertaining’s website at EasyEntertainingRI.com or call Kaitlyn Roberts at (401) 437-6090. For more information on Villa Daniela Grossi please visit their website at www.VillaDanielaGrossi.it.

 

 

Disclosure: Pane e Vino/Massimo are clients of Eat Drink RI. The release and logo is identical to what was shared with other media.

February 2, 2016 0 comment
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