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Senator

Resource Links for Small Businesses During COVID-19 Crisis

by David Dadekian November 28, 2020

We’re All In This Together

¿Necesitas COVID-1 9 recursos en español? Por favor, póngase en contacto con Dorcas International.

There are a number of resources–on the national level, state level and municipal level–that have been enacted to help small businesses during this time of great need. I receive dozens of messages and emails each day asking what’s out there or do I have more information. Below are links to all the application forms and fact sheets that I’m currently aware of, plus some other resources on unemployment insurance and health.

I am taking all information from official web sites and cannot be responsible for any rule or regulation changes–consult with your accountant, lawyer, loan officer, etc. I can recommend those professionals if you need someone.

Jump down to:

Contact Your Government Representation
CARES Act General Overviews
SBA Coronavirus Pandemic Disaster Loans
Rhode Island Grants and Funding
City and Town Grants and Funding
Rhode Island Unemployment Insurance
Worker Relief Funds
Other Rhode Island Resources
Other National Resources
Mental Health Resources

Contact Your Government Representation

The only way these types of aid get passed is by contacting our representatives at all levels of government and making the need to save small businesses, such as our restaurants, a high priority. Here are contact info and search sites for you to find who you should be talking with.

Senator Jack Reed – 401-528-5200 or 202-224-4642

Senator Sheldon Whitehouse – 401-453-5294 or 202-224-2921

Find Your Representative
– Congressman Jim Langevin – 401-732-9400 or 202-225-2735
– Congressman David Cicilline – 401-729-5600 or 202-225-4911

Governor Gina Raimondo – 401-222-2080 / [email protected]

Speaker of the House Nicholas Mattiello – 401-222-2466 / [email protected]
Senate President Dominick Ruggerio – 401-222-6655 / [email protected]

Find your Senator and Representative in the RI General Assembly

CARES Act General Overviews

The Small Business Owner’s Guide to the CARES Act

CARES Act: Unemployment Insurance FAQ

Independent Restaurant Coalition COVID-19 Legislative Responses: Impact For Small Business

SBA Coronavirus Pandemic Disaster Loans

Coronavirus (COVID-19): Small Business Guidance & Loan Resources – overview page with funding options, guidance for businesses and other SBA information

Questions? Contact Mark Hayward, Rhode Island District Director and Regional Administrator for Region I at [email protected] or [email protected]

SBA Coronavirus Relief Options:

Economic Injury Disaster Loan including EIDL Forgiveness Advance

Forgiveness Advance of up to $10,000 in 3 business days
3.75% interest rate for businesses, 2.75% interest rate for non-profits of up to $2,000,000 for up to 30 years
Unsecured up to $25,000. No personal guarantee for amounts up to $200,000
Up to 1 year payment deferral, interest will accrue
Apply here

Paycheck Protection Program

U.S. Treasury Information Sheet
American Enterprise Institute summary
Applied via an SBA-certified bank or credit union – find a lender—this is important as I’ve heard from owners around the country who’ve said their bank was not entering this program and they had to find a new bank
Apply directly for the PPP through the Community Reinvestment Fund and Goldman Sachs
I’ve also heard it’s recommended you download and review, if not fill out the sample lender form, though your bank may use a modified version
1% interest rate, borrow up to 250% of average monthly payroll from the past year capped at $100,000 per employee, up to a maximum of $10,000,000, for up to 2 years
Up to 6 months deferral, interest will accrue
Forgiveness: up to 100% as long as loan proceeds amount spent by the borrower during the 8-week period after the origination date of the loan is used for: payroll costs, interest payment on any mortgage incurred prior to February 15, 2020, payment of rent on any lease in force prior to February 15, 2020, and payment on any utility for which service began before February 15, 2020. Employee and compensation levels must be maintained and payroll cost capped at $100,000 on an annualized basis for each employee
Any advance amount received under the EIDL Forgiveness Advance will be subtracted from the amount forgiven
Analytix Solutions in Woburn, MA has offered, for free, to figure out your maximum PPP forgiveness amount. Fill out their form.

SBA Express Bridge Loans

For any business that has an existing banking relationship with an SBA-certified lender
Up to $25,000 with an interest rate not to exceed prime + 6.5%, fixed or variable, for a maximum of 7 years

SBA Debt Relief

The SBA will pay the principal, interest, and fees of the above loans for six months
Debt relief is automatic, but you should check with your lender

November 28, 2020 0 comment

Sons of Liberty Beer & Spirits Co. Maple Finished Bourbon Whiskey

News Bites: Sons of Liberty Beer & Spirits Wins Award / Truck Stop to benefit the RI Community Food Bank Fundraising / Rhode Island Department of Environmental Management Grants

by David Dadekian May 9, 2019

written by David Dadekian

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

Sons of Liberty Beer & Spirits Wins Gold at World Whiskies Awards

The Rhode Island Distillery Earned Gold For Its Limited Release Maple Finished Bourbon Whiskey

Sons of Liberty Beer & Spirits took home a Gold medal in the American Flavored Whiskey category for their limited-edition Maple Finished Bourbon Whiskey. This continues Sons of Liberty’s title as New England’s most awarded distillery and marks the 9th award received from the prestigious Whisky Magazine’s World Whiskies Awards since 2014.
Sons of Liberty’s Maple Finished Bourbon Whiskey was a limited release in the Fall of 2017, but there are plans to do another, larger release in the future. Starting with their standard Bourbon Whiskey, distilled from 100% Rhode Island grown corn and aged in new American Oak barrels, they finish the whiskey for an additional 10 months in barrels that were used to age maple syrup.

“Finishing the whiskey this way, instead of just adding maple syrup, allowed us to incorporate a subtle maple flavor that did not ruin the integrity of the whiskey, rather just enhanced its overall complexity,” said Sons of Liberty founder Mike Reppucci.

Single Barrel Cellar (Wakefield, MA) focuses on the production of small batch barrel-aged artisanal goods. One of their products, a barrel aged maple syrup, was aged in Sons of Liberty’s ex-Bourbon barrels. When complete, Sons of Liberty takes those barrels back to use in finishing their Bourbon Whiskey. Brad Coyle, Single Barrel Cellar co-founder said of the whiskey, “We were blown away with how smooth and clean the whiskey turned out. We really liked how the maple didn’t overpower the whiskey but complemented it. We were extremely honored to be part of creating an award-winning whiskey with Sons of Liberty.”

Sons of Liberty continues to distribute their standard offerings, most notably their Uprising and Battle Cry Single Malts, but their limited release products have been garnering increasing recognition. “We like to play,” said Reppucci. “It’s fun to introduce new iterations and styles of products and see how the market responds to them. It’s a great test to see if we should make a limited product more widely available.”

Truck Stop Benefit Raises $150,000 for RI Community Food Bank

More than 600 people attended the event featuring gourmet tastings from 23 local food trucks.

Eat Drink RI Festival 2018 Truck Stop, photo by David Dadekian

Last Friday ‘s Truck Stop event at the Rhode Island Food Bank raised more than $150,000 to support the Food Bank’s ongoing efforts to feed hungry Rhode Islanders.

“We are so thankful to our generous sponsors and guests who helped us raise funds to feed our neighbors in need of food assistance across the state,” said Food Bank CEO Andrew Schiff. “Every year, the community comes together in an amazing way to support this event.”

For the sixth year, the Food Bank’s event featured gourmet food trucks as part of the weekend’s Eat Drink RI Festival which showcases local chefs, restaurants and food entrepreneurs.

More than 600 guests attended including Governor Gina Raimondo with First Gentleman Andy Moffit and Senator Jack Reed.

Participating vendors included: Bon Me, Citizen Wing, Ellie’s Bakery, Food 4 Good, Friskie Fries, Fugo, Gastros, Gilded Tomato, Gotta Q, Hometown Poké, Incred-A-Bowl, Like No Udder, Mijos Tacos, Ming’s Asian Street Food, Noble Knots, Open Season, Portu-Galo, Presto Strange O, Red’s, RI Community Food Bank Community Kitchen, Rhody Roots, Rocket Fine Street Food and Sarcastic Sweets. Beverages were provided by Jonathan Edwards Winery, Revival Brewing Company, and Yacht Club Soda. Live music was performed by Superchief Trio.

Once again the event was sponsored by Stop & Shop along with IGT, Collette, Washington Trust, Webster Bank and many other generous donors.

For more information on the Food Bank, visit www.rifoodbank.org

Raimondo, DEM, Partners Announce Over $210,000 In Grants to Local Food Businesses

The Rhode Island Department of Environmental Management (DEM), along with its partners, today awarded over $210,000 to 21 local food businesses as part of its annual Agriculture “Ag” Day celebration at the State House. The awards, funded under the Local Agriculture & Seafood Act (LASA) grant program, help new and existing small businesses and food initiatives prosper in Rhode Island.

“Agriculture Day shines a bright light on Rhode Island’s vibrant food scene and rich agricultural and fishing heritage,” said Governor Gina Raimondo. “Today’s Local Agriculture and Seafood Act grants will help nurture new food ventures and grow our state’s green economy. I congratulate all grant recipients and look forward to celebrating the success of these outstanding initiatives.”

Now in its fifth year, LASA has provided over $1.1 million – through grants up to $20,000 – to support growth of Rhode Island’s local food economy. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually.

“I’m thrilled to award these grants to help farmers, fishers and food businesses start or expand their operations in Rhode Island,” said DEM Director Janet Coit. “Our state has a vibrant food scene and rich agricultural and fishing heritage, and I look forward to the initiatives and businesses this latest grant round will help inspire.”

“The LASA program has inspired Rhode Island’s agriculture and seafood businesses to innovate and grow,” said Nessa Richman, Network Director for the RI Food Policy Council. “Results from the first comprehensive evaluation of the program show impacts in terms of new product, new markets, increased sales, jobs created, and more that exceed expectations. Funds like this are a key part of the infrastructure for a local food economy.”

The 2018 LASA grant awards include:

African Alliance of RI, Providence/Johnston, $15,140:

To support community garden/farm efforts though purchase of equipment/supplies and a part-time farm manager

Carl Berg, Little Compton, $5,500:

To improve aquaculture production and markets for Sakonnet-grown shellfish

Ester & Joel Bishop, Tiverton, $7,000:

To purchase a mobile processing unit for poultry

Blackstone Bees, LLC, Smithfield, $10,000:

To create a new, sizeable apiary

Deep Roots Farm, Chepachet, $5,794:

To purchase two grain bins to hold chicken and pig feed, bulk feeders, and equipment to move grain around the farm

Eating with the Ecosystem, Statewide, $12,000:

To support outreach and marketing of local seafood

Garman Farm, Newport, $6,150:

To construct a wood-framed shed for equipment storage/wash-and-pack line

Herb & Forage LLC, North Kingstown, $8,086:

To construct a facility for safe washing and storage

Hope’s Harvest RI, Statewide, $9,000:

To support farmer participation in farm gleaning project

Robert F.D. Payne, Exeter, $18,200:

To provide seed money for the South County Sustainable Tool Library

Rachel Playe, Providence, $12,825:

To build a drying shed for medicinal herbs

Rhode Island Land Access Work Group, Statewide, $18,000:

To support the organization’s farm succession school and farm match program, and produce three RI farm “success stories”

Joel Russell, Hopkinton, $7,000:

For contracted labor to design and install a public water system on the farm property

Sanctuary Herbs of Providence, Providence, $6,500:

For purchase of a tea-bagging machine to help further develop market for local tea in Rhode Island while working with refugee farmers

Skinny Dip Farm, Little Compton, $9,982:

To purchase a walk-in cooler, thermometer, and hydrometer

Sweet Pea Farm, Charlestown, $6,115:

To construct a wash station and a walk-in cooler

Urban Greens Food Co-op, Providence, $19,500:

To support development of kitchen to help increase capacity for processing and use of local ingredients

Samantha Vallone & William Morin, Chepachet, $6,025:

To construct a wash-and-pack station and expand cold storage capacity

Westbay Community Action/Westbay Farm, Warwick, $12,200:

To build a root cellar to expand capacity of community farm

Nathaniel Wood & Adam Graffunder, Johnston, $6,940:

For purchase of farming equipment to increase the efficiency of the no-till, bio-intensive farming operation at Snake Den Farm

Young Farmer Network, Statewide, $11,140:

To support education programming and network development for young farmers in Rhode Island

In partnership with the Rhode Island Food Policy Council, LASA is funded by the state with generous support from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation, and the Rhode Island Foundation. In addition to the above grant awards, $20,000 is directed to DEM and the Rhode Island Seafood Marketing Collaborative to support the state’s local seafood campaign, RI Seafood. Local seafood is poised to spur the next wave of food-based economic growth. Last year, more than 100 million pounds of seafood arrived at a local port, with an export value over $1 billion.

May 9, 2019 0 comment

chefs & restaurants cooking farms news

News Bites: Senator Reed Helps Launch Senior Nutrition Initiative, Hope & Main Schoolyard Market, Rhode Island Named #1 Food-Friendly State

by David Dadekian September 14, 2017

written by David Dadekian

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

Sen. Reed, RI Community Food Bank, USDA & RI Division of Elderly Affairs to Launch New Food Assistance Program for Seniors

Commodity Supplemental Food Program will help provide low-income seniors with monthly food boxes containing items like cereal, fruits and vegetables, pasta, and peanut butter

In an effort to help end senior hunger, U.S. Senator Jack Reed will join representatives from the Rhode Island Community Food Bank, the U.S. Department of Agriculture (USDA), and the Rhode Island Division of Elderly Affairs on Monday, May 18th at 1:00 p.m. at the Food Bank to launch a new senior nutrition initiative in the state, the Commodity Supplemental Food Program (CSFP).

The partnership between USDA’s Food and Nutrition Service (FNS), the RI Division of Elderly Affairs, and the Rhode Island Community Food Bank – made possible through a legislative boost from Senator Reed — will help the Food Bank distribute boxes of nutritious USDA commodities on a monthly basis to seniors in need as part of the federally-funded CSFP, which provides monthly food assistance specifically targeted to low-income seniors.

The contents of the box will change each month, based on what is available through the USDA, but will include a variety of canned vegetables and fruit, beans, cereal, pasta, rice, and other seasonal items. The food package provided by CSFP is intended to supplement the diet of seniors, providing healthy options to help seniors meet their dietary needs for essential nutrients like protein, calcium, potassium, magnesium, and fiber.

Eligibility for the food boxes is based on income and age. Recipients must be at least 60 years old and their monthly income must be less than 130% of the Federal Poverty Guideline (not exceeding $1,245 per month if single or $1,681 per month if married).

Senator Reed, a senior member of the Senate Appropriations Committee, worked at the federal level to successfully insert language into the Fiscal Year 2015 Agriculture Appropriations bill making it possible for Rhode Island to start participating in CSFP, along with six other states that did not have the program. He also secured over $100,000 in federal funding to help launch the program.

In 2013, the Rhode Island Community Food Bank distributed 9.9 million pounds of food, and each month more than 63,000 Rhode Islanders seek food assistance. According to the National Foundation to End Senior Hunger, one out of eight Rhode Island seniors faced the threat of hunger in 2013.

“This is a proven, effective program that makes it easier for hungry seniors to get some extra nutritional assistance. I am pleased to help bring this program to Rhode Island. And I appreciate the hard work of the Rhode Island Division of Elderly Affairs and Andrew Schiff and his team at the Rhode Island Community Food Bank for playing critical roles in establishing it and getting it up and running. The Food Bank has already begun a successful senior food box pilot program. They do an outstanding job of distributing food and serving people with respect and dignity,” said Senator Reed, Reed who helped appropriate $211.5 million in FY 2015 for CSFP nationwide. This funding will support over 600,000 caseload slots in participating states and more than $44 million in state administrative grants. In FY 2015, Rhode Island has been allocated 2,000 caseload slots and will receive an estimated $110,669 in administrative grant funding to carry out the program.

“At the Food Bank, twenty percent of the 63,000 people we serve each month are over 60 years old,” said Andrew Schiff. “Thanks to Senator Reed’s efforts, the CSFP program has been expanded to include Rhode Island and six other states. This funding will allow us to partner with the Division of Elderly Affairs and the USDA to provide this vulnerable population with healthy food and nutrition education to help them remain independent and healthy.”

“The U.S. Department of Agriculture is honored that Rhode Island will be participating in the Commodity Supplemental Food Program,” said Kurt Messner, acting regional administrator for the USDA Food and Nutrition Service. “This federal nutrition program strives to improve health by supplementing seniors’ diets with nutritious USDA commodity foods. Once enrolled, eligible seniors will receive a box of nutritionally balanced supplemental food every month.”

The Rhode Island Division of Elderly Affairs will help to facilitate and raise awareness about the program.

The USDA commodity foods included in the food boxes are all U.S. grown and produced products. While the cost to the USDA to provide the food package is about $20 per month, the average retail value of the package provided to seniors often exceeds $50 per month.

Schoolyard Market Launches July 19

Hope & Main is launching “Schoolyard Market” Sunday afternoons July 19 through September 27, 2015, transforming a former playground in a 100-year-old school into a uniquely interactive food experience. The market will feature a wide variety of vendors including farmers, fishermen, and Hope & Main culinary artisans. Workshops and how-to demonstrations for adults and children will be offered each week on nutrition, food preparation, urban gardening, and more.

Schoolyard Market will provide a highly interactive experience, connecting eaters with farmers and makers. “Food is a relationship that goes so much deeper than reading a label in a supermarket,” said Hope & Main Founder, Lisa Raiola. “We want to share the fascinating story of the origin and production of the food we eat everyday.”

The market will be dedicated to educating the community about cultivated, caught, and crafted in Rhode Island from growing to production to distribution and enabling eaters to better understand and manage their personal relationship to local food.

Each week Schoolyard Market will offer free themed workshops for adults and children on topics such as fermentation; raising backyard chickens; home pickling; bee education and honey making; bread baking; solar and renewable energy demonstrations; composting and more. Families can also enjoy live music and other performances. “We want to stir up important conversations about food and reconnect with our community, our food, and our planet,” said Hope & Main Community Education and Outreach Director, Bleu Grijalva.

Cooking demonstrations with some of the region’s preeminent chefs will also be offered. For example, Chef Jonathan Cambra from Eating with the Ecosystem, a nonprofit that promotes a placebased approach to sustainable seafood, will demonstrate how to prepare some atypical fare featuring catch that is abundant in Rhode Island waters such as razor clams, scup and slipper limpets. Schoolyard Market will also collect food waste through a program managed by Leo Pollock, President of the Compost Plant. Marketgoers can learn the basics of composting and will be given receptacles for at-home use that they can bring to Schoolyard Market on a weekly basis.

The Community Table will feature a different local non profit each week to spread the word about their mission and upcoming activities. Schoolyard Market plans to accept WIC, SNAP, and Senior Coupons.

For more information, to apply as a vendor, or to volunteer, email [email protected].

IF YOU GO
Sundays July 19 – September 27
11 a.m – 3 p.m.
691 Main Street
Warren, RI 02885
Free event
*No market Sunday, September 6

America’s Top 10 Food-Friendly States

Rhode Island at #1 via Retale.com

Retale’s America’s Top 10 Food-Friendly States

“Rhode Island is the food-friendly powerhouse in these fifty states – and for good reason. This pint-sized non-island is stocked with top-tier, flavorful foods – many of which are “all their own” in the same way New Orleans claims beignets and Kentucky claims fried chicken. For one: Rhode Island has “Stuffies” (baked clams stuffed with herbs, mollusc, chourico sausage, and peppers), “Donut Cake,” coffee milk , Awful Awfuls, and Del’s lemonade.

“Little Rhody” offers the most total restaurants per one million inhabitants in the U.S. Further, they have the most snack bars per one million inhabitants, and they hold the eighth place in “best access to food,” meaning that if people really want a “Stuffie,” they’re likely to find one not too far from home. The Ocean State is also the number nine best state for Farmer’s Markets, where seafood, vegetables, and RI classics abound.”

Check out Retale’s visualization to compare Rhode Island’s rankings here: http://www.retale.com/info/food-friendly-states/

September 14, 2017 0 comment

chefs & restaurants farms news wine & drinks

News Bites: Reed Announces $100K Grant for RI Public Health Institute, Lyle Morse Named Executive Chef Hyatt Regency Newport Hotel & Spa, Jack’s Abby Brewing Expands to R.I.

by David Dadekian April 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.

Reed Announces $100,000 to Help Rhode Island Public Health Institute Turn “Food Deserts” into Fresh, Healthy “Food Oases”

In an effort to make fresh, nutritious foods accessible to more Rhode Islanders, U.S. Senator Jack Reed today announced a $100,000 federal grant to help the Rhode Island Public Health Institute (RIPHI) extend the reach of its “Rhody Food on the Move” initiative. The program works year-round to help bring discounted, mobile, fresh fruit and vegetable markets directly into neighborhoods and worksites that don’t typically have affordable, fresh food nearby. With the support of this grant, RIPHI will help increase the purchasing power of Supplemental Nutrition Assistance Program (SNAP) participants’ by doubling the value of SNAP benefits spent on fruits and vegetables purchased at the mobile market. The program also provides nutrition education and cooking demonstrations in conjunction with the markets.

“I commend the Rhode Island Public Health Institute for its efforts to provide more Rhode Islanders with ready access to affordable, fresh, and healthy food. I am pleased RIPHI is receiving $100,000 in federal funding to expand the reach of its year-round mobile food market and help low-income consumers increase their purchasing power. RIPHI provides a convenient way to help people eat healthy and live healthier lives. This is a smart investment in our local food system and a great community resource,” said Senator Reed.

The Rhode Island Public Health Institute’s mission is to promote community health and to eliminate health disparities in Rhode Island and beyond. The institute partners with Brown University and the Rhode Island Department of Health to develop innovative public health programs, conduct translational and policy research, and train students and public health practitioners.

“This is a great example of how RIPHI works with Brown University’s new School of Public Health to translate research into public health practice to reduce disparities in Rhode Island. The research of Dr. Kim Gans and Gemma Gorham proves that lowering prices and bringing fresh food to underserved communities can help improve both access and consumption of fruits and vegetables. This program will implement the findings of their groundbreaking research across our state in a sustainable program,” said Dr. Amy Nunn, the Executive Director of RIPHI.

According to the Providence Foodshed Justice Mapping Project, a three-year course-based research project on how Providence grows, processes, distributes and consumes food – there are several sections of the city that could be considered “food deserts.” The term “food desert” refers to neighborhoods with limited access to affordable, healthy foods, such as fresh produce.

RIPHI notes that low-income consumers in many neighborhoods face several barriers to healthy eating, including the high cost of fresh fruits and vegetables, little time to shop due to hectic lifestyles, and limited access to and poor quality of fruits and vegetables in low income neighborhoods.

The “Rhody Food on the Move” initiative grew out of the “Fresh to You Market,” which was found to be effective in increasing fruit and vegetable consumption of children from low income families and is currently being evaluated in worksites and subsidized housing projects as part of two federally funded research projects overseen by Dr. Kim Gans. RIPHI’s goal is to sustain and extend the Fresh to You Markets using a ‘Robin Hood’ model whereby the profit from sales at worksites will help to cover the cost of bringing the markets into low-income, “food desert” neighborhoods. The program will also serve neighborhoods with “food swamps,” a term used to refer to communities with large numbers of fast food restaurants and limited fresh foods.

The federal funds are administered by the U.S. Department of Agriculture (USDA). The grant is made available through the Food Insecurity Nutrition Incentive (FINI) program, authorized by the 2014 Farm Bill. FINI is a joint effort between USDA’s National Institute of Food and Agriculture (NIFA) and USDA’s Food and Nutrition Service, which oversees SNAP and has responsibility for evaluating the effectiveness of the incentive projects. FINI brings together stakeholders from distinct parts of the food system and fosters understanding of how they might improve the nutrition and health status of SNAP households. The awards under FINI represent a variety of projects, including relatively small pilot projects, multi-year community-based projects, and larger-scale multi-year projects.

Rhode Island is also due to receive a portion of federal USDA funding through the Wholesome Wave project, which will be conducted in 17 states and the District of Columbia, including: Arizona, Georgia, Hawaii, Louisiana, Maine, Missouri, Nebraska, Nevada, New Hampshire, New Jersey, Pennsylvania, Ohio, Rhode Island, Vermont, Virginia, West Virginia, Wisconsin, and DC. The final level of funding for that program will be determined at a later date.

Lyle Morse, Executive Chef, Hyatt Regency Newport Hotel & Spa

Lyle Morse Named Executive Chef Hyatt Regency Newport Hotel & Spa

Rhode Island native brings his years of experience and knowledge of sourcing locally to his new role

The Hyatt Regency Newport Hotel & Spa is excited to announce the appointment of their new Executive Chef Lyle. Cooking professionally since 1982, Chef Lyle embraces the philosophy of serving tastefully prepared dishes created to awaken different flavors. He continuously prepares delicious meals through the use of the highest quality seasonal ingredients, imaginative arrangements and consistent cooking technique. As a Rhode Island local and Johnson & Wales graduate he understands Rhode Island, the local harvest and the importance of serving local fresh foods.

Morse has had a wide range of experience over the years. An internship opportunity brought him to Bournemouth, England with the chance to further his art as a chef. He has been working on Aquidneck Island since 1993, and has worked primarily in boutique Newport restaurants and hotels. He started his own hospitality food service company and operated that in a local hotel for the past six years. He strongly believes in sourcing sustainably and responsibly from local farms and brings these beliefs with him to the Hyatt.

“[I’m] Excited to be part of a corporate leader that cares about sustainability in seafood and sources local ingredients.”

Morse is a true Newporter, enjoying sailing in his spare time. He also enjoys flying, tinkering with old cars and, just last year, he took up kite boarding. We are happy to have Morse on our Hyatt Newport team and look forward to seeing new things from our restaurant!

Thoughtfully Sourced. Carefully Served.
Good for your health, our communities and our planet.

For more information about Hyatt Regency Newport Hotel & Spa visit: www.newport.hyatt.com

Jack’s Abby Brewing Continues to Grow Distribution, Expands to the Ocean State

Massachusetts-based Brewery to work with Atlantic Imports in new statewide territory

Jack’s Abby Brewing today announces plans to extend distribution of its word class lagers to Rhode Island. The brewery is expanding to the Ocean State with its oldest partner and sole distributor in Massachusetts, Atlantic Importing, who is opening its own venture in the state—the Atlantic Importing Company of Rhode Island. This is the latest in a quick succession of new territories for Jack’s Abby following the launch of Eastern Pennsylvania at the end of March, as well as Connecticut this past June.

“Our fans in Rhode Island have requested our beer for a while now, and we’re happy to deliver,” said Sam Hendler, Co-Owner, Sales, “We couldn’t be more excited to get out lagers into the state in time for the spring and summer seasons.”

The Atlantic Importing Company of Rhode Island will distribute both draft and package for all of Jack’s Abby’s year-round offerings (Hoponius Union, Mass Rising, Leisure Time, Jabby Brau and Smoke & Dagger), as well as seasonal and specialty brews including Sunny Ridge Pilsner. The first delivery day is scheduled for Tuesday, April 21st.

April 8, 2015 0 comment

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Senator

We’re All In This Together

Contact Your Government Representation

CARES Act General Overviews

SBA Coronavirus Pandemic Disaster Loans

Rhode Island Grants and Funding

City and Town Grants and Funding

Rhode Island Unemployment Insurance

Worker Relief Funds

Other Rhode Island Resources

Other National Resources

Mental Health Resources

Sons of Liberty Beer & Spirits Wins Gold at World Whiskies Awards

Truck Stop Benefit Raises $150,000 for RI Community Food Bank

Raimondo, DEM, Partners Announce Over $210,000 In Grants to Local Food Businesses

Sen. Reed, RI Community Food Bank, USDA & RI Division of Elderly Affairs to Launch New Food Assistance Program for Seniors

Schoolyard Market Launches July 19

America’s Top 10 Food-Friendly States

Reed Announces $100,000 to Help Rhode Island Public Health Institute Turn “Food Deserts” into Fresh, Healthy “Food Oases”

Lyle Morse Named Executive Chef Hyatt Regency Newport Hotel & Spa

Jack’s Abby Brewing Continues to Grow Distribution, Expands to the Ocean State