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Chair 2 Light Beers
farmsnewswine & drinks

News Bites: Chair 2 Launches Two New Flavors / New CCRI Environmental Degree Program / Granny Squibb’s Newest Flavor / Hope’s Harvest Joins Farm Fresh RI / Foolproof Brewing Company Joins Mission Beverage

by David Dadekian July 29, 2022
written by David Dadekian

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


Chair 2 Light Beer Launches 2 New Light Flavors

Chair 2 Light Wheat and Light IPA – New 99 Calorie Offerings from Sons of Liberty

Chair 2 Light Beers
Chair 2 Light Beers

Chair 2 Light Beer, a brand by Rhode Island’s Sons of Liberty Beer & Spirits Co., is making waves with its two latest offerings – Chair 2 Light IPA and Chair 2 Light Wheat. The entire Chair 2 Light Beer line, including the light lager, is 4.3% abv, 99 calories per can, and available throughout Rhode Island.

The light IPA (55 IBUS) offers a bouquet of hop aromas followed by a bright and balanced flavor profile that gives IPA lovers what they’re looking for without weighing them down. The light wheat is brewed with orange peel to deliver a refreshing hit of citrus, but is careful not to be a fruit bomb, relying more on the beer itself to do the heavy lifting. 

“We’re very excited to see these two new flavors in everyone’s coolers,” said Bryan Ricard, Chair 2’s Brand Manager. “They definitely fall in line with our simple vision of ‘light beer that tastes like beer’.”

Chair 2 Light Lager, the flagship beer, was named USA’s Best Light Lager at the World Beer Awards in 2021, shortly after its launch. “We’ve taken the same approach with the new flavors as we did with the lager. That’s to make clean, crushable, high-quality beers that aren’t over the top, just easy-drinking,” explained Wil Santiago, Chair 2’s Beerologist. Rhode Islanders are catching on production of Chair 2 has increased to meet demand.

All 3 beers are brewed and packaged at Isle Brewers Guild (IBG) in Pawtucket, RI. “It was important for us to keep this in Rhode Island,” President and Founder, Mike Reppucci, explained, “and Isle has been an excellent partner.” IBG works with many well-established brands such as Narragansett and Night Shift. To follow the latest on and find retailers for Chair 2 Light Beer, visit chair2.com. Or follow on Facebook at Facebook.com/chair2beer and Instagram at @chair2beer.


New Associate degree program at CCRI in “Environment, Sustainability, and Management”

Innovative collaboration with Rhode Island Nursery & Landscape Association and Rhode Island Food Policy Council provides a clear path toward careers in RI’s growing land and sea industries

Environment, Sustainability and Management Associate Degree at CCRI, photo credit: RINLA
Environment, Sustainability and Management Associate Degree at CCRI, photo credit: RINLA

Rhode Island needs a workforce that can meet the current and future needs of the state’s flourishing land and sea businesses, which compose a sector that is quickly rising to the top of the state’s strongest economic drivers. 

A new associate degree in Environment, Sustainability, and Management created by the Community College of Rhode Island (CCRI) is a first-of-its-kind program that will prepare students for careers in these industries – including the landscape, farm and food sectors – and arm them with the perspective they need to meet social, economic, and ecological challenges of the world and of business today.

The development of this associate degree program was supported by a grant from the Agriculture Workforce Development Program of the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

“This new degree program is a perfect example of industry and policy leaders collaborating with higher education to design and implement an academic and career pathway that responds to labor market demands,” said Meghan Hughes, president of CCRI. “The green economy continues to show tremendous growth in Rhode Island, and CCRI, along with our partners at URI, RINLA, and RIFPC, is committed to providing high-quality, rigorous academic and experiential learning opportunities that will prepare Rhode Islanders for great careers right here in the Ocean State.”

This interdisciplinary program blends science and business; provides work-based learning opportunities for credit; includes courses in Business, Biology, Entrepreneurship, Oceanography, Geology, Economics, Chemistry, and Communications; and positions graduates to chart successful career paths and have important impacts on the social and environmental profiles of the companies for which they work. Graduates will have immediate career opportunities, and can also transfer seamlessly as juniors to the University of Rhode Island’s bachelor’s degree programs in Sustainable Agriculture and Food Systems, Plant Sciences, and other programs in the College of the Environment and Life Sciences (CELS). 

“The new Environment, Sustainability, and Management degree will educate the next generation of professionals charged with stewarding, protecting, and responding to a changing environment and for producing food for our community,” said Rosemary A. Costigan, vice president for academic affairs at CCRI.  “In response to industry need, a number of our college’s faculty created new curricula based in science and business such as Biology of Trees and Shrubs, Food from the Sea, and the Human Environmental Impacts and Ethical Business Practices capstone course.”

The Rhode Island Nursery & Landscape Association (RINLA) and the Rhode Island Food Policy Council (RIFPC) collaborated closely with CCRI and advisors from URI to inform the development of this exciting program of study at the intersection of environmental, social, and economic sustainability; agriculture, food, and ecological systems; business ethics; entrepreneurial thinking and processes; land and resource management methods; and impacts of climate change on ecologies, businesses, and industries. 

Shannon Brawley, Executive Director of RINLA and Nessa Richman, Network Director of the RIFPC jointly stated, “This exciting new, interdisciplinary degree program will support the public, private, and nonprofit employers we serve by preparing people to enter these industries by ensuring they have relevant classroom experiences and work-based learning opportunities.” 

Fall classes start August 31, 2022. Enrollment is now open. All Rhode Islanders who want the knowledge, skills, perspective and experiences to impact the social, economic, and ecological challenges of today’s world are encouraged to register. Additional information can be found on CCRI’s website: ccri.edu/pathways/paths/environment


Granny Squibb’s Announces New Organic Iced Tea Flavor, Partnership, and Expansion in Massachusetts Just in Time for National Iced Tea Month

Granny Squibb’s is releasing Porter’s Peach with a portion of the proceeds going Dana-Farber Cancer Institute and the Jimmy Fund

Granny Squibb's Organic Iced Tea

Today, Granny Squibb’s Organic Iced Tea announced the release of its newest flavor, Porter’s Peach. Further solidifying their commitment to growth in New England with a portion of sales going to their newest philanthropic partner the Dana-Farber Cancer Institute and the Jimmy Fund, and expansion into Roche Bros. 

“Porter’s Peach is the first new flavor we’ve brought to market since before the pandemic. It was created from a beautiful story, which continues our passion for storytelling and philanthropy,” said Kelley McShane, Partner and Owner of Granny Squibb’s. 

Porter’s Peach was the brainchild of a family friend, a twelve-year-old, named Porter from Aquidneck Island, R.I. In Spring 2020, in an effort to boost morale Porter sent a drawing of his idea for the “best Granny Squibb’s flavor, Porter’s Peach.” During the same year, Porter and his family faced multiple losses to cancer triggering Porter to raise $10,000 for cancer research and paving the way for Granny Squibb’s to work with Dana-Farber Cancer Institute and the Jimmy Fund to help continue Porter’s mission. 

“The story of Porter’s Peach and the generosity of Granny Squibb’s company touches us as an organization,” said Alexa Woodward, VP of Corporate Partnerships at the Dana Farber Cancer Institute. “We know that we impact the lives of so many people right here in New England and beyond. It’s through the work of our supporters that we’re able to continue our mission of treating cancer and continuing to research and develop the latest in new treatments.”

Granny Squibb deeply believes in being part of the community, supporting the people around them. Having supported the Jimmy Fund for more than three years, the addition of Porter’s Peach provides the financial avenue to grow their philanthropy in Massachusetts and deepen partnerships as they grow into greater New England. 

The announcement of Porter’s Peach and the Dana Farber Cancer Institute couldn’t be timelier as Granny Squibb’s expands into all twenty Roche Bros stores in Massachusetts. Now consumers can easily purchase Granny Squibb’s products and know they are supporting local causes.

“At Roche Bros we are committed to providing our shoppers with an array of local and organic products to choose from making the addition of Granny Squibb’s a perfect fit. We are happy to be expanding our partnership with a company that also focuses on providing the best customer experience,” said Tristen Kendall-Barros, Vice President of Marketing for Roche Bros. 


Hope’s Harvest Joins Farm Fresh RI to Provide Hunger Relief Programming

Farm Fresh Rhode Island and Hope’s Harvest are proud to announce that as of June 2022, Hope’s Harvest is officially the home for all hunger relief programming at Farm Fresh RI. 

Hunger in Rhode Island is a significant problem that has only increased in severity and scope in recent years. At the same time, local food producers in the state have seen increased demand, but also volatility in markets and challenges due to erratic weather patterns, shifts in purchasing at a national scale, and other national and global forces. 

Farm Fresh RI, a nonprofit that’s been working to strengthen the local food system since 2004,  has been a champion for local farmers/producers and an infrastructural driver of a re-localizing food system over the past 18 years. Hope’s Harvest, a relative newcomer, has filled an important niche in the RI food system by connecting farmers to hunger relief agencies, promoting food security and non-traditional market access to the emergency food system. 

Hope’s Harvest has been an independent but fiscally sponsored program of Farm Fresh RI since 2018. This sponsorship enabled Hope’s Harvest to accept donations and grants under the Farm Fresh 501c3 nonprofit status. Farm Fresh mentored growth at Hope’s Harvest and provided infrastructure support, like trucks and cold storage, as well as a place to call home when the Hope’s Harvest team parked their trucks and came in from the field. 

“As our program grew, it became apparent that combining Hope’s Harvest and Farm Fresh models and infrastructure would best leverage our assets and public/private partnerships,” explains Hope’s Harvest Founder and Director Eva Agudelo. “Together we can create targeted solutions for both food insecurity and increasingly volatile markets for farmers. We’re excited about all of the collaborations to come — delivering the highest quality of locally grown food to hunger relief agencies and alleviating food insecurity in Rhode Island.”

What does this change mean for Hope’s Harvest? 
By joining Farm Fresh RI’s infrastructure, Hope’s Harvest is building capacity to deliver local gleaned produce to an additional 20 hunger relief agencies via Farm Fresh’s existing Market Mobile local food ordering service. The Hope’s Harvest team will also be administering the Senior Farmer Market Nutrition program and the Local Food Purchasing Assistance program in partnership with the RI Department of Environmental Management.

What does it mean for Hope’s Harvest gleaning volunteers? 
Out in the fields, the Hope’s Harvest team still aims to glean as much food this year as ever! They plan to harvest with even more local farms, and encourage the community to join them out in the fields this season. Learn more about opportunities to volunteer with Hope’s Harvest: www.farmfreshri.org/hopesharvest.

At a Glance: Hope’s Harvest for Hunger Relief at Farm Fresh RI
The Hope’s Harvest program at Farm Fresh RI will include: 

GLEANING 
— Recruiting and mobilizing volunteers to recover surplus food from farms for donation to hunger relief agencies.

DIRECT PURCHASING FOR HUNGER RELIEF
— Surplus Purchasing: Direct purchasing of surplus farm produce for distribution to hunger relief agencies and community partners.

— Contracts for Hunger Relief: Negotiating and administering contracts with growers to ensure a steady supply of fresh, nutritious produce for the emergency food system at competitive wholesale rates.

— Farm to Pantry via Market Mobile: A streamlined system and subsidized purchasing for community partners to order locally grown products for their guests. 

SENIOR FARMERS MARKET NUTRITION PROGRAM 
— Source and pack locally grown produce to meet the needs of older adults throughout RI in partnership with the RI Department of Environmental Management.

ADVOCACY AND PARTNERSHIPS 
— Working with strategic partners in the nonprofit and government sectors to ensure ongoing support for these initiatives as a commitment to supporting public infrastructure for healthy food access.


Foolproof Brewing Company is Now Distributed by Mission Beverage

As of June 2022 Foolproof Brewing Company is now being distributed in Rhode Island by new distributors in the business, Mission Beverage. Mission beverage was started by Kyle Michaud and Nate Costa. After meeting during a fire department fundraising event, Kyle and Nate bonded over their passion for craft beer and began brainstorming ways to collaborate together in the beer industry. Thus began their mission toward starting a distribution company. Mission Beverage officially moved their first case of beer in February 2022. Mission looks to bring the same tenacity to the brands they wish to distribute as they did when starting their business. “We take pride in our partnerships to help grow the brands to get from one level to the next level up,” says Nate Costa.

Foolproof Brewing Company signed with Mission Beverage as their new distributors in Rhode Island in June 2022. Along with this agreement, Mission will also be distributing Foolproof’s sister brands under the Brewery Collective. This includes Shebeen Brewing Company, originally started in Connecticut and moved production to Rhode Island in February. Soon to follow will be the Brewery Collective’s newest Connecticut brand, Velvet Libations, which just opened on St. Patrick’s Day of this year. “We’re focused on distributing in Rhode Island right now and bringing in brands that aren’t in Rhode Island yet.”, says Kyle Michaud, and Velvet Libations will be no exception.

Want to see Foolproof or Shebeen Brewing Company products near you? Contact Mission Beverage and support Rhode Island locally. Email: info@missionbev.co To learn more about the Brewery Collective, visit www.brewerycollective.com. To learn more about Mission Beverage visit www.missionbev.co.

July 29, 2022 0 comment
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chefs & restaurantsnewswine & drinks

StarChefs.com 2014 Coastal New England Rising Stars Awards Comes to Providence

by David Dadekian March 19, 2014
written by David Dadekian

Chef Jake Rojas

Chef Jake Rojas

StarChefs.com, a restaurant industry trends magazine, presented it’s 2014 Rising Stars Awards for the Coastal New England region this week. The Awards are given out to honor up-and-coming chefs and culinary professionals who represent who StarChefs.com believes is the best in modern dining. The Coastal New England region covers Portland, Maine and Dover, New Hampshire to Cape Cod and Rhode Island.

Chef Derek Wagner

Chef Derek Wagner

The StarChefs.com team visited more than 150 chefs and artisans across 25 cities and small towns to make their selections for 2014. Thirteen culinary and beverage professionals from ten Rhode Island businesses received Awards with special attention given to Chef Derek Wagner of Providence’s Nick’s on Broadway for Sustainability and Chef James Mark of Providence’s north for Community.

The Rising Stars Awards winners will be showcased at the StarChefs.com Rising Stars Gala on Tuesday, April 15, at the Providence Biltmore, beginning with an awards ceremony at 6:30 p.m. and followed by a tasting gala from 7 – 9:30 p.m. All the winners are listed in the media release below and Eat Drink RI reached out to all the Rhode Island winners for their thoughts on being given the StarChefs.com Rising Stars Award.

Congratulations to all the winners and thank you for your time and thoughts.

Chef Matthew Jennings

Chef Matthew Jennings

Chad Hoffer, partner with Tyler Burnley, at Thames Street Kitchen in Newport, “Being part of such a talented group of chefs, in addition to showcasing little Rhody and all it has to offer, is something we look forward to! Star Chefs is a great platform to have, and Tyler and I are both honored to be a part of it.”

Matthew Jennings of Farmstead Inc. in Providence, “Star Chefs has always been an outlet for inspiration for me—a group and a conference I’ve picked up tricks and tips from—and a community I’ve always felt a part of. It’s an honor to be a Rising Star. I’m very thankful and eager to keep pushing!”

James Mark of north in Providence, “We are really excited to receive this award, the folks at StarChefs.com are very nice people and it is wonderful to see them recognize all the work our team puts in both in and out of the kitchen.”

Chef Benjamin Sukle

Chef Benjamin Sukle

Jake Rojas of Tallulah on Thames in Newport, “It’s an honor to be recognized with such a talented group of chefs”

Benjamin Sukle of birch in Providence, “That’s quite a list. Glad to be on it. It’s nice to have the hard work by everyone here rewarded. They earned it.”

Derek Wagner of Nick’s on Broadway in Providence, “I’m very happy to be receiving a StarChefs.com Rising Star Award for my cooking, especially in regards to my efforts with sustainability.  I’ve been working at trying to create food that’s beautiful, delicious, community building and meaningful for a longtime, and it’s hard work. Though the work itself and trying to make a positive impact is undoubtably the most important part, getting recognized for the work and efforts I’ve made is deeply rewarding and motivating. To be recognized from such an industry minded and peer respected source as StarChefs.com only makes it that much more meaningful and resonant.”

Jay Carr

Jay Carr

Ian Cappelano, partner with Peter Kobulnicky and Mike Lingwall of Foremost Baking Company in Providence, “These guys are trying to make it happen and so are we. Cool.”

Jay Carr of The Eddy in Providence, “I’m honored and proud that my hard work and dedication to the craft of getting people drunk is finally paying off.”

Melissa Denmark of Gracie’s and Ellie’s Bakery in Providence, “I am truly honored to receive this award. I have been hoping StarChefs.com would make their way to our incredible city for years! This is a great news source for chefs. I love using their photo gallery as inspiration and to see what is new in the industry, so to be included in that community is extremely rewarding.”

Chef Melissa Denmark

Chef Melissa Denmark

Eric Lepine of New Harvest Coffee Roasters in Pawtucket, “I am honored to be considered among great culinary professionals from around New England. It is both humbling and inspiring to help bridge the gap between specialty coffee and the greater culinary scene in RI.”

The full media release from StarChefs.com with all the winners from Coastal New England and details on what they’ll be serving at the April 15th Rising Stars Gala at the Providence Biltmore, is below. Congratulations to all the winners.

 

 

STARCHEFS.COM ANNOUNCES 2014 COASTAL NEW ENGLAND RISING STARS AWARD WINNERS

Region’s Chefs to Shine Bright at Tasting Gala on April 15, 2014

StarChefs.com™, the award-winning restaurant industry trends magazine, announces its 2014 Coastal New England Rising Stars Awards, honoring up-and-coming chefs and culinary professionals, who represent the vanguard of the contemporary American dining scene. From Portland, Maine and Dover, New Hampshire to Cape Cod and Rhode Island, the StarChefs.com team visited more than 150 chefs and artisans across 25 cities and small towns.

“The New England Coast is the place to go to be close to the land, sea, and real food people. Chefs and artisans are opening single-minded restaurants and concepts, and the community has their back,” said Antoinette Bruno, Editor-in-Chief of StarChefs.com.

The winners will be showcased at the StarChefs.com Rising Stars Gala on Tuesday, April 15, at the Providence Biltmore Hotel, beginning with an awards ceremony at 6:30pm and followed by a tasting gala from 7pm to 9:30pm. The walk-around tasting gala will give attendees the opportunity to experience 20 of Coastal New England’s top chefs and restaurants with beverage pairings and cocktails by the winning sommelier and bartenders, in one location for one night only.

“With its vibrant, close-knit professional culinary community, Providence (and greater Rhode island) is a fitting host for this celebration of the region’s next generation of market leaders,” says Will Blunt.   

General Admission is $95 per person. VIP tickets are $125 and include a private VIP reception with Champagne and Petrossian Caviar, beginning at5:45pm. A portion of the evening’s proceeds will go to Rhode Island Community Food Bank, a nonprofit that provides food to people in need and promotes long-term hunger solutions. Tickets can be purchased at www.starchefs.com/risingstars.

More than 150 candidates in Coastal New England were considered through in-person tastings and interviews. The 2014 StarChefs.com Coastal New England Rising Stars Award winners are:

Chefs

Chefs Tyler Burnley and Chad Hoffer of Thames Street Kitchen (Newport, RI)
Featured Dish: Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds

Chef Chris Fischer of Beach Plum Inn & Food (Martha’s Vineyard, MA)
Featured Dish: Blue Fish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula

Chef Mayumi Hattori of Straight Wharf (Nantucket, MA)
Featured Dish: Casoncelli, Spring Greens, Snap Peas, Prosciutto, Goats Milk Ricotta, and Grana Padano

Chef Evan Hennessey of Stages at One Washington (Dover, NH)  
Featured Dish: Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange

Chef Matt Jennings of Farmstead Inc. (Providence, RI)
Featured Dish: Ham and Pickles: Cured and Smoked Pig Leg, Pickled Vegetables, Conpoy, and Curry Vinaigrette

Chef Ravin “Bas” Nakjaroen of Long Grain (Camden, ME) 
Featured Dish: Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream

Chef Jake Rojas of Tallulah on Thames (Newport, RI)
Featured Dish: Miso-Harissa-Maple Pork Belly, Slow Egg, and Togarashi-spiced Fried Brussels Sprout Leaves

Chef Dan Sauer of 7a Foods (Martha’s Vineyard, MA)
Featured Dish: Asparagus Melt with Fontina, Roasted Garlic Aïoli, Basil, Pickled Red Onions, Dried Blueberries, and Focaccia

Chef Patrick Soucy of Ceia Kitchen + Bar (Newburyport, MA)
Featured Dish: Braised Goat, Basil-infused Goat Yogurt, Wheat Berries, Violet Blossoms, Beet-Brunet Mousse, and Bee Pollen

Chef Ben Sukle of birch (Providence, RI)
Featured Dish: Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon

Chefs Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo’s (Portland, ME) 
Featured Dish: Lobster Sashimi, Sea Beans, Daikon Radishes, Frozen Ramp Purée, Ginger-Scallion Sauce, Nori Vinaigrette, and Fried Garlic

Chef Justin Walker of Earth at Hidden Pond (Kennebunkport, ME)
Featured Dish: Fried Oysters, Wood-fired Padron Pepper Relish, Bacon, and Sage

Community Chef
Chef James Mark of north (Providence, RI)
Featured Dish: Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Dressing, and Mint

Hotel Chef
James Hackney of Twenty-Eight Atlantic at Wequassett Resort and Golf Club (Cape Cod, MA)
Featured Dish: Poached Sole, Orleans Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Herbs

Sustainability Chef
Chef Derek Wagner of Nick’s on Broadway (Providence, RI)
Featured Dish: Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs

Pastry Chefs
Melissa Denmark of Gracie’s (Providence, RI)
Featured Dish: White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel

Ilma Lopez of Piccolo (Portland, ME)
Featured Dish: Chocolate Budino Crostata, Candied Hazelnuts, Maldon Sea Salt, and Vincotto

Artisans
Ian Cappelano, Peter Kobulnicky, and Mike Lingwall of Foremost Baking Company (Providence, RI)
Featured Dish: Baguettes and Assorted Breads

Eli Cayer of Urban Farm Fermentory (Portland, ME)
Featured Drink: Ginger Kombucha

Concept
Bennett Coffey and Kyleen Keenan of Not Your Sugar Mamas (Martha’s Vineyard, MA)
Featured Dish: Be Local Raw Chocolate Bars

Brewer
Nathan Sanborn of Rising Tide Brewery (Portland, ME)
Featured Beer: Daymark American Pale Ale

Roasters 
Will Pratt of Tandem Coffee Roasters (Portland, ME)

Eric Lepine of New Harvest Coffee Roasters (Pawtucket, RI)

Bartenders
Andrew Volk of Portland Hunt & Alpine Club (Portland, ME)
Featured Drink: Fratelli Stinger: Laird’s Applejack, BrancaMenta, Bourbon, Angostura Bitters, and Lemon Peel

Jay Carr of Eddy (Providence, RI)
Featured Drink: Orange Julius Caesar: Shellback Caribbean Rum, Bols Yoghurt Liqueur, Lime Juice, Vanilla, Bittermens Orange Cream Citrate, and Orange Peel

Sommelier
Tanya McDonough of Straight Wharf and Ventuno (Nantucket, MA)
Beverage Pairings with Winners’ Dishes

Restaurateur
Nancy Batista-Caswell of Caswell Restaurant Group (Newburyport, MA)

Host Chef
Kevin Hale of Providence Biltmore Hotel (Providence, RI)
Featured Dish:  Roasted Australian Lamb, Vadouvan Curry, Saffron-Basmati Rice, Aleppo Pepper Asparagus, and Cilantro-Mint Aïoli

A number of additional awards highlight special talents, including:

  • Mixology Award, presented by Hobart
  • Rising Stars Art of Presentation Award, presented by Steelite International
  • Mentor Award, presented by Vitamix

Supporters of 2014 StarChefs.com Coastal New England Rising Stars Awards
Meat & Livestock Australia, Steelite International, Winebow Inc., Rhône Valley Wines – Costières de Nîmes, Hobart, Vitamix, Winston Industries, Brewery Ommegang, Valrhona, Fresh Origins, Chef Works and VerTerra. Local partners include Providence Biltmore Hotel, the Providence Journal, Providence Warwick CVB, Providence Journal, Bacaro Restaurant, The Dorrance, Johnson & Wales University, and The Rhode Island Community Food Bank

March 19, 2014 0 comment
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chefs & restaurantscookingfarmsnews

Holiday News Bites: Junior League of Rhode Island, The Grange for Southside Community Land Trust, Easy Entertaining Inc.

by David Dadekian December 17, 2020
written by David Dadekian

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


Junior League of Rhode Island

Shop with a Cause this Holiday Season with the Junior League of Rhode Island, Inc.’s Online Charity Auction
2nd Annual Holiday Auction at BiddingForGood.com to Benefit Local Charities

The Junior League of RI, Inc. (JLRI), is pleased to announce the return of its online charity auction this holiday season, taking place Friday, November 29th through Friday, December 13th. Proceeds from the auction will benefit the JLRI and the work it does in the community, including its current focus of empowering young adults who are aging out of the Foster Care System in Rhode Island. For more information, please visit www.jlri.org.

Hosted on www.BiddingForGood.com/jlri, a charitable e-commerce company that connects fundraisers, cause-conscious shoppers and socially responsible businesses, this unique holiday shopping experience will give participants the opportunity to bid on unique gifts and experiences, such as spa treatments, boat cruises, and an African safari, all for a great cause!

The JLRI will host a holiday auction social with live bidding and “buy it now” opportunities for last minute shoppers on Thursday, December 12th from 7:00 p.m. – 9:00 p.m. at Jacky’s Waterplace in Providence, featuring complimentary hors d’oeuvres and a cash bar.


The Grange Presents An Evening of Thanks and Giving to benefit Southside Community Land Trust

click the image to download the PDF flyer

Easy Entertaining Inc.

Easy Entertaining Inc. Launches One Stop Shop for All Your Holiday Needs!

Easy Entertaining has launched a glamorous holiday center for all your party needs. The team has put together three all-new menus and a new venue rental package for the holidays. Easy Entertaining has assembled the perfect locavore menus featuring pick up platters, passed apps and plated dinners. “We are thrilled to help our fantastic clients celebrate – locavore style. We have a wide variety of menus to choose from this year. From an elegant cocktail soiree to simple gourmet pick-up menus – we have you covered! I couldn’t be more excited.” Said Katie Roberts, owner & Chef at Easy Entertaining Inc.

Easy Entertaining’s Plated Holiday Soiree menu starts with a locavore station featuring assorted grilled pizzas, homespun pickled vegetables, and homespun chicken pate with sweet onion jam topper. Entreés include Rosemary & Balsamic grilled Baffoni Farm chicken breast, pumpkin risotto, New England Fisherman’s Stew, 100% Angus Blackbird Farms roast beef, espresso & cocoa rubbed sustainable pork loin, and Homespun Tuscan ragu with Blackbird beef & pork. The meal ends with a selection of desserts.

If you just need platters for your guests, choose from the “Local to You Winter Holiday” Menu with platters, petite bites, wraps & sandwiches, select entrees & sides along with breakfast items to cater or supplement your next soiree.

If your holiday party needs more of a “Gatsby” feel, Easy Entertaining’s “Holiday Cheer Sustainable Cocktail Soirees” menu features hot and cold local appetizers that include their signature Homemade Potato Chip Bar, Homespun Medi Chicken Meatballs, and Petit Chicken Tacos, just to name a few. Add a raw bar to your holiday party with Matunick oysters, or local littlenecks. Add on one of our live action stations where guests can fix their own Tacos, enjoy southern delights, or savor warm creamy risottos. (Packages are recommended and Bar services is available.)

All of these menus are available to be used at either your home or Easy Entertaining’s unique 2400 square foot venue, located in the heart of Providence’s west side featuring original hard wood floors and private parking with accommodations for up to 90 guests. For more information about Easy Entertaining’s Holiday Center go to their website at http://www.easyentertainingri.com/#!holiday-central/c22pc or call 401.437.6090 or email Info@EasyEntertainingRI.com

December 17, 2020 0 comment
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cooking

BBQ Bonanza 2011 – Barbecued Beef Short Ribs

by David Dadekian September 9, 2011
written by David Dadekian

Blackbird Farm short ribs

Blackbird Farm short ribs

This summer my friend Jacqueline Church has been showcasing BBQ posts on her site from some really great chefs and writers. The focus has been on sustainability at the grill and a few weeks ago my post on Barbecued Beef Short Ribs was featured. Please check it out and I hope, like me, you learn a new way to prepare a cut of beef that’s definitely underused at the grill.

BBQ Bonanza 2011 – Barbecued Beef Short Ribs

September 9, 2011 0 comment
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