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Moniker Brewery
newswine & drinks

Moniker Brewery Opens in Providence

by David Dadekian December 20, 2020
written by David Dadekian
Moniker Brewery

Moniker Brewery, Rhode Island’s newest brewery (though there are always a few on the way) is now open in Providence with a Grand Opening happening on Saturday, December 26th. Currently offering curbside pickup for three beers, as well as some merchandise. When Moniker is open for beers in their tapoom and beer garden, another nearby business, Bucktown, will be providing food service.

Eat Drink RI emailed with Bryan Benedict, Moniker’s owner and co-founder, who had previously worked at Beer’d Brewing in Stonington, Connecticut and Horizon Beverage in Rhode Island. Benedict described himself and teammates Jeff Goodno and Ben Estes as “lager lovers, so we will always have some sessionable, crisp lagers available. That’s not to say we are going to shy away from hops.” Goodno, Director of Operations at Moniker, most recently helped build Taproot Brewing Company at Newport Vineyards and was previously at Victory Brewing Company, SoMe Brewing Company and Tributary Brewing Company. Estes is the Head Brewer at Moniker and was previously at Proclamation Ale Company and The Guild in Pawtucket.

Moniker’s first beers, which are available now for curbside pick up, are:

Bucktown at Moniker Brewery
Bucktown at Moniker Brewery
  • G-dangit – a Citra and Mosaic IPA
  • Debut Single – a light, sessionable cream ale
  • Modern Chemistry – an American Pale Ale

When I asked Benedict about the name Moniker, he replied, “The name came about through the realization that what we were building here was not unique. There are over 10,000 breweries around the country. No amount of branding or stories would change the fact we are 1 in 10,000. We wanted to focus on the core attributes that make craft beer so appealing. It shouldn’t matter what the name on the building or can is. It’s about the beer, the experience and those who share both with you. So our focus is dedicated to providing the best beer and taproom experience and building a community here in Providence.”

Moniker is located at 432 West Fountain Street, across from the complex housing Y Noodle & Bar, Fearless Fish Market, The Slow Rhode and fellow brewery Beer On Earth, and down the street from Bayberry Beer Hall. Their site is at monikerbrewery.com and you can follow them on Instagram and Facebook for updates.

Moniker Brewery
G-dangit from Moniker Brewery
Debut Single from Moniker Brewery
Cosmic Intoxication from Moniker Brewery
Bryan Benedict and Jeff Goodno of Moniker Brewery
Moniker Brewery
December 20, 2020 0 comment
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The Rhode to Recovery: RI Food and Drink, Part 2 of 4
newswine & drinks

The Rhode to Recovery: RI Food and Drink, Part 2 of 4

by David Dadekian November 23, 2020
written by David Dadekian

From Yurview.com:

It’s been more than half a year since the Coronavirus put a fork into the concept of business as usual, but it’s been particularly tough on folks working in the food and beverage industry. After months of navigating a changing, uncertain landscape, industry professionals are taking a realistic look at what the future holds in a series of virtual panel discussions sponsored by YurView and hosted by Eat Drink RI President David Dadekian.

In this episode:

  • Alecia and Carlo Catucci, White Dog Distilling
    • Instagram
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  • Jeremy Duffy, The Guild
    • Instagram
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    • Twitter
  • Morgan Snyder, Jr., Buttonwoods Brewery
    • Instagram
    • Facebook
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Please check out all The Rhode to Recovery episodes and subscribe to the entire Eat Drink RI You Tube channel.

Also available as an audio-only podcast below.

https://media.blubrry.com/eatdrinkritheshow/eatdrinkri.com/wp-content/uploads/2020/11/rhode_to_recovery_ri_food_drink_s01e02.mp3

Podcast: Play in new window

Subscribe: Apple Podcasts | Spotify | Android | Pandora | iHeartRadio | Blubrry | Email | TuneIn | Deezer | RSS | More

November 23, 2020 0 comment
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News Bites: Sons of Liberty Wins American Craft Producer of the Year / RI Quahog Week Kicks Off March 20th / Jo’s American Bistro Wins Newport Burger Bender

by David Dadekian March 18, 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.

Sons of Liberty Named American Craft Producer of the Year at Whisky Magazine’s 2017 Icons of Whisky Awards

Rhode Island Craft Distillery Garners Top National Honors from Global Whisky Industry’s Most Prestigious Insider Awards Program

Whisky Magazine's Icons of Whisky Award

Sons of Liberty Beer & Spirits Co. was named American Craft Producer of the Year, last night, February 28th, at Whisky Magazine’s 2017 Icons of Whisky awards, presented in New York City at the Brandy Library. Sons of Liberty also took home several individual product awards with America’s Best Flavored Whiskey for its Gala Apple Seasonal Release and two Gold Medals in the American Single Malt category for its UPRISING and Battle Cry whiskies.

Judged exclusively by an editorial panel of decorated industry insiders, Whisky Magazine’s annual Icons of Whisky celebrates the finest companies and individuals in the whisky industry, with regional winners advancing to the global round.

“To say we’re ecstatic is an understatement. With more than 1,200 distilleries currently operating in the U.S. it is an incredible honor to be named an Icon of Whisky for 2017,” said Sons of Liberty Founder, Mike Reppucci. “Since day one we have strived to redefine American Spirits and the support we have received from the local community over the years has been invaluable in putting Sons of Liberty in the conversation with the world’s finest distilleries.”

No stranger to individual product recognition from Whisky Magazine in years past, Sons of Liberty has taken home World’s Best Flavored Whiskey (2014) for its Pumpkin Spice Seasonal Release, North America’s Best Flavored Whiskey (2015) for its Hop Flavored Seasonal Release and a Gold Medal (2016) for its Battle Cry Single Malt Whiskey, and now looks to capture the Global Craft Producer of the Year title won by Seattle WA’s Westland Distillery in 2016.

“It all starts with beer,” says Reppucci. “We craft our spirits from distinct styles of beer brewed on-site and those unique flavors carried through the distillation process have established our identity in redefining American craft spirits. Whiskey, specifically, is a very traditional industry, but you won’t find very much traditional with us. Now that we hold our brewer’s license, the goal is to offer the beers in our tasting room and give everyone the opportunity to taste the originating beer alongside the resulting spirit. A truly unique experience that we are very proud to have underway.”.

New England’s most awarded distillery with 75+ awards in blind tasting competitions since 2012, Sons of Liberty’s first product release was its signature, UPRISING Whiskey, born from a stout beer brewed by the team themselves. Sons of Liberty pushed the envelope one step further by introducing the first-ever, seasonal line of craft whiskies and since then has transitioned its beer-into-spirit methodology to the gin category with its True Born Gin. Recently acquiring its brewer’s license and expanding the distillery to feature a full bar and tasting room, Sons of Liberty is now serving and bottling the flavorful craft beers responsible for the distillery’s award winning whiskies.


2nd Annual Rhode Island Quahog Week Kicks Off On Monday

Quahog Week March 20-25, 2017

Governor Raimondo—along with the Rhode Island Department of Environmental Management (DEM) and other partners—will kick off the 2nd Annual Rhode Island Quahog Week with a special launch event at Save The Bay in Providence on Monday. Quahog Week, running March 20 – 25, highlights the importance of Rhode Island’s wild shellfish harvest to the state’s history, traditions, and economy.

WHERE: Save The Bay
100 Save The Bay Drive
Providence, Rhode Island

WHEN: Monday, March 20, 2017
12 – 2 p.m.

WHO: Governor Gina Raimondo
Janet Coit, DEM Director
Loren Spears, Tomaquag Museum
Chef Chris Kleyla, Statesman Tavern
David Ghigliotty, RI Shellfishermen’s Association

At the launch event, local shellfishermen will compete in a quahog shucking contest and educate guests on their profession. Guests will also enjoy a raw bar and creative preparations of the quahog, courtesy of RI Shellfishermen’s Association, Nicks On Broadway, The Capital Grille, Statesman Tavern, and Matunuck Oyster Bar. Beverages will be provided by Rhode Island’s own Granny Squibb’s Ice Tea.

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and local coastal waters. Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishermen as well as serving as a treasured pastime for Rhode Island families.

As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events, including a quahog-themed Eating with the Ecosystem School of Fish Workshop on March 20 and the Official Beer of the Clam Wrap Party on Saturday, March 25 at the new headquarters of Narragansett Beer at The Guild in Pawtucket.

Quahog Week partners include Blackstone Valley Tourism Council, Dave’s Marketplace, Discover Newport, Eat Drink RI, Eating with the Ecosystem, Go Providence, Granny Squibb’s Ice Tea, Iggy’s Doughboys & Chowder House, Isle Brewers Guild, Johnson & Wales University, Narragansett Bay Lobsters, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, Tomaquag Museum, the University of Rhode Island, and Yacht Club Soda.

For more information on Quahog Week and participating venues, visit www.seafoodri.com. Follow us on Facebook @RISeafoodRocks and join the conversation using #QuahogWeek.


Jo’s American Bistro Wins Inaugural Newport Burger Bender

The restaurant’s all-beef patty wins the hearts and palates of casual diners and critics alike

Newport Burger Bender 2017

Limited to just 25 participants, the Newport Burger Bender proved to be a savory success over its 10-day tenure with Jo’s American Bistro in Newport taking top honors. The “best burger” contest took place February 17 through February 26, 2017, in tandem with the Newport Winter Festival. Local chefs and restaurateurs were challenged to “bring the heat” by offering their best hamburger to diners who were encouraged to vote for their favorite. Burgers ranged from traditional beef patties to creative culinary delights.

“The secret is out: We have great burgers!” said Joann Carlson, owner of Jo’s American Bistro in Newport. “I especially want to thank my brilliant Chef, Brian Ruffner, for creating such a tasty and messy burger.”

A Critic’s Choice category was also presented with Gail Ciampa from the Providence Journal and providencejournal.com naming three Critic’s Choice winners: Midtown Oyster Bar, Pour Judgement and Jo’s American Bistro.

“It was a tough choice,” admits Ciampa. “The fried oysters in the Oyster Bar Burger were amazing and Pour Judgement’s burger was a perfect bargain. But the bacon onion jam burger at Jo’s—so messy to eat, just like a good burger should be, was sweet and salty with bacon onion jam and spicy with siracha sauce, and then a wave of creamy cheese, too.” Ciampa paired Jo’s burger with Rhode Island’s own Foolproof beer. “What a delicious idea for a dining promotion. The Burger Bender put the spotlight on the All-American burger. But the choices were anything but ordinary as the chefs built their burgers with fabulous flavors and sauces. Long live the burger.”

The next big culinary extravaganza gourmands should mark on the calendar is Newport Restaurant Week, which will take place March 27 through April 7, 2017. For more information, visit www.DiscoverNewportRestaurantWeek.org.

March 18, 2017 0 comment
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farmsnewswine & drinks

News Bites: Narragansett Beer to Open Brewing Operation in Pawtucket / April Vacation at Coggeshall Farm Museum / RI Food Bank Receives 30,000 Lbs of Food from Local Architects

by David Dadekian April 4, 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.

Narragansett Beer to Open Brewing Operation in Pawtucket

The Guild (rendering)

The Guild (rendering)

Narragansett Beer President Mark Hellendrung announced on their blog they will “move our offices from 60 Ship Street in Providence to The Guild, home of our future brewing operations, at 461 Main Street in Pawtucket. Several months will be spent restoring the building and installing the brew house, and later this year, we’ll be brewing ‘Gansett in the Ocean State for the first time since 1983.”

Read Hellendrung’s complete post.

 


April School Vacation:
Dig History at Coggeshall Farm Museum

Casey Duckett, assistant director at Coggeshall Farm Museum, demonstrates blacksmithing to young visitors at this living history museum in Bristol, RI.

Casey Duckett, assistant director at Coggeshall Farm Museum, demonstrates blacksmithing to young visitors at this living history museum in Bristol, RI.

If you dig history, you can get your hands dirty learning about Rhode Island’s past at Coggeshall Farm Museum during April school vacation week. From gardening to archaeology, a full slate of activities is planned for April 15 – 24. All ages are invited to participate in this special week, which kicks off Coggeshall’s return to regular season hours. Beginning Friday, April 15, Coggeshall will be open 10 am to 4 pm, Tuesday through Sunday, through December.

The following activities are free to members and included in the price of admission for guests. Weekday admission is $3 for children, seniors and active-duty military and $5 for adults. Weekend admission is $5 for children, seniors and active-duty military and $7 for adults. Children under 3 are free. No registration is necessary.

Shanty Night: Pack up the family and a picnic dinner, bring your instruments and singing voices, and join us for an open sing around the campfire. Everyone is encouraged to share their favorite song and take a turn leading the singing. Friday, April 15, 6:30 – 8 pm.

Hearthcooking: Help us prepare a variety of traditional New England foods cooked over the hearth or baked in our brick beehive oven. Tuesday, April 19, through Sunday, April 24, 11 am to 1 pm.

Tree Felling and Processing: Watch us fell a tree using a two-man saw and then help us process the wood for our hearth, fence making, shingles and other uses. Tree Felling: Tuesday, April 19, 11 am. Wood Processing: Tuesday, April 19 through Sunday, April 24, throughout the day.

Garden Plan & Prep: Consult with our Heirloom Garden Supervisor on the plan for your own garden and help us prepare our garden for planting. Wednesday, April 20, Saturday, April 23, and Sunday, April 24, 10 am to noon.

Wool Carding & Spinning: Learn to prepare wool for spinning and transform it into workable fiber using the drop spindle. Thursday, April 21, 1 pm to 3 pm.

Candlemaking: Help us make hand-dipped candles to light our nights through the next winter. Saturday, April 23, 1 pm – 3 pm.

Blacksmith Shop Demonstrations: Discover how tools were made in the 18th century using a double-action bellows and forge. Help us polish up the tools created by our resident blacksmiths. Friday, April 22, and Sunday, April 24, 1 pm to 3 pm.

Feather Duster 101: Make your own feather duster from feathers collected from our heritage breed chickens and turkeys. Sunday, April 24, 1-3 pm.

The following program is for ages 10 and up, has a cost of $10 per person, and requires advance registration:

Archaeologist for a Day: Experience how real archaeologists uncover the past in this hands-on program. Use an archaeologist’s tool kit to excavate a mock dig and piece together clues to unravel the mysteries of a fictional site. Thursday, April 21, 1 pm to 3 pm. Email c.elder@coggeshallfarm.org to register.

Coggeshall Farm Museum is a living history museum portraying the lives of Rhode Island’s salt marsh farmers in the late 18th century. The farm located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. For more information, email c.elder@coggeshallfarm.org or call 401-253-9062.


RI Food Bank Receives 30,000 Lbs of Food from Local Architects

Local architects, builders, and contractors donate food and raise awareness of hunger in RI as part of Canstruction Event.

Rhode Island Community Food Bank

From March 12 through March 26, six sculptures made of canned goods took over the Concourse at Providence Place for Canstruction 2016. The sculptures were created and built by some of the best local architects, builders, and  contractors in the area including Dimeo Construction, LLB Architects, Gilbane Building Co., Saccoccio and Associates, and Shawmut Design and Construction.

When the exhibits were “de-canstructed” last Saturday, all of the food was donated to the Rhode Island Community Food Bank – a total of 29,514 pounds!

“I’m always amazed by the amount of skill and effort involved with Canstruction,” said Andrew Schiff, CEO of the Food Bank. “It proves that we have some of the most creative architects and designers here in Rhode Island who are so generous to give their time and energy to help feed our neighbors in need.”

Visitors to this year’s Canstruction exhibit were entertained by favorite characters like R2D2 and BB8 from Star Wars: The Force Awakens, Dory from Disney’s Finding Nemo and the upcoming Finding Dory, and Left Shark from the 2015 Super Bowl Half-Time Show, along with a taste of everyone’s favorite coffee, Dunkin’ Donuts, a magic lunchbox, and a tribute to the Ocean State.

Behind the challenge of designing and building enormous sculptures from full cans of food was the goal of helping to alleviate the serious problem of food insecurity. The thousands of cans of food used in each sculpture were transported to the Community Food Bank, where they will be distributed to people throughout the state. Each month, the Food Bank serves 60,000 clients through a network of 167 agencies such as food pantries, shelters, youth programs and senior centers.

For more information, visit: www.rifoodbank.org

April 4, 2016 0 comment
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