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The Industrious Spirit Company

Gemma Crystal Vodka
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News Bites: The Industrious Spirit Company Releases Gemma / Rhody Feeding Rhody Alliance Launches / Castle Hill Inn New Private Adirondack Experience

by David Dadekian
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 Industrious Spirit Company Celebrates the Summer Solstice with the release of their latest creation, Gemma Crystal Vodka, a low-ABV spirit distilled through local quartz!

Gemma Crystal Vodka

Today, The Industrious Spirit Company (ISCO) announced that in honor of the Summer Solstice on June 21 they will release their newest spirit, Gemma Crystal Vodka. Gemma joins ISCO’s existing family of hand-crafted, innovative products including Structural Vodka, Ornamental Gin, Patina Barrel Aged Gin and Ostreida (the World’s first Oyster Vodka), as well as their Blue Velvet Blue Corn Bourbon (the first of many aged products to come). 

“We are so excited to have the opportunity to release Gemma” said Dan Neff, Distiller at ISCO. “All of our products are inspired by a unique sense of place and a desire to create something special, category-defining and unique.” Distiller Eric Olson added “This particular spirit really does have its own aura about it. We set out to create a lower-ABV vodka that was rooted in the geological aspects of our specific terroir, so the idea of making a superiorly smooth, easy-drinking spirit using local, New-England-mined quartz just made perfect sense.”

Gemma Crystal Vodka begins as a rich, organic handmade spirit, which is further refined by distilling it with full-moon charged, locally-sourced quartz crystals. This silicon-dioxide-rich stone is known for its ability to absorb, store, and regulate the release of energy—bringing balance to the spirit’s light, smooth character. ISCO scoured Rhode Island for the most perfect, locally-mined quartz. Using the quartz like a botanical element, ISCO developed a special distilling process to increase the purity of the alcohol in the still and finally proofed Gemma down to the Atomic Weight of Quartz, 60.0183—which also happens to be a delightfully nice proof for a lower alcohol vodka!

The new “Rhody Feeding Rhody Alliance” is empowering food producers and food access providers to take care of local needs first

All concerned Rhode Islanders invited!

Rhody Feeding Rhody Alliance

A new USDA-funded project that improves food security and supports the local food economy is calling for Alliance Members. The Rhody Feeding Rhody Alliance, led in partnership by the Commercial Fisheries Center of RI, Eating with the Ecosystem, Farm Fresh RI,  Southside Community Land Trust, and the Rhode Island Food Policy Council, is working to build sustainable market channels between local farmers, fishers and food manufacturers and Rhode Island’s emergency food providers in order to make sure all residents of the Ocean State have access to fresh, local, culturally-relevant food. 

The goal of the Rhody Feeding Rhody Alliance (RFRA) is to create a larger, more reliable wholesale market for local producers and harvesters while also increasing access to fresh, healthy, culturally-relevant food for local food insecure families.  Membership to the Alliance is open to farmers, fishers, food manufacturers, and emergency food access providers. All concerned citizens are invited to sign up to stay informed. Farmer and fisher members will be connected with opportunities to SELL their food. Food access providers will be connected with opportunities to BUY local food. All members will be invited to attend quarterly meetings to hear updates and stories from the people and organizations doing this work in the field.  

The RFRA is launching with funding through a three year grant from USDA Agricultural Marketing Service’s Local Food Promotion Program. The core (funded) partners are Farm Fresh RI, Commercial Fisheries of RI, and Southside Community Land Trust. The initial pilot through which we developed the program and partnerships was funded through an LFPP planning grant: https://www.ams.usda.gov/services/grants/lfpp. This grant was strongly supported by all members of the state’s Federal Congressional delegation. Additional funding has been provided by Rhode Island Foundation, Angell Foundation, Henry P. Kendall Foundation, and Island Foundation. The Council will measure and evaluate the project’s impacts, and use the findings to improve program operations and advocate for sustainable funding. 

To learn more about Rhody Feeding Rhody and to join the Alliance, visit www.rhodyfeedingrhody.org.

SUPPORTING PARTNER QUOTES

Rhody Feeding Rhody Alliance

“Since the onset of the pandemic, Rhode Island farmers and fishers have become more invested than ever in ensuring food security for their food insecure neighbors.” According to Nessa Richman, Network Director of the RI Food Policy Council, “We’re excited to see the Rhody Feeding Rhody Alliance grow this market, increasing the viability of our farm and seafood businesses while putting fresh, healthy local food on tables across the state.” Richman noted “We need all interested farmers, fishers and seafood processors, local food manufacturers, and emergency food providers to join, so the Alliance can start off strong and achieve sustainability.”

“DEM is thrilled to support the Rhody Feeding Rhody Alliance (RFRA) and see how the work of its partners and members will bolster Rhode Island’s food security and supply chain resiliency,” said DEM Director Terry Gray. “Local farmers and fishers drive the Rhode Island food system, and the RFRA will expand their ability to provide local and fresh food to our communities. Food security is impacted by events in our backyard and around the world – building connections across the emergency food system is at the heart of DEM’s efforts to support a more locally based and resilient food system”

Eva Agudelo, Hope’s Harvest Program Director at Farm Fresh RI says, “Farm Fresh is glad to partner with organizations across the state to bring more market opportunities to local food producers and increase access to healthy food for all Rhode Islanders. Connecting and coordinating our efforts will make these new relationships stronger, more efficient, and better able to meet the needs of our communities.”

Fred Mattera, president of the Commercial Fisheries Research Foundation, adds “For decades, fishermen have supported the South County Community by having Seafood Dinners and special events to support students, the elderly, and families that have lost family members at sea. When I approached fishermen with the idea of feeding families in need, there was no hesitation.” As the program has proceeded, more fishermen have stepped up with wanting to provide their seafood bounty to feed more of the RI Community.  Local Seafood – Feeding our Local Communities! This is the essence of Rhody Feeding Rhody Alliance, providing and expanding the opportunity of Seafood throughout the RI Community.” 

“Our local waters produce a huge diversity and abundance of delicious, healthy, local seafood that all who live here should be able to enjoy. Seafood is such an important part of our food culture for so many of us living in Rhode Island. At Eating with the Ecosystem we are excited to be a part of a program that is helping to provide access to local seafood for those who may not have had it and connect more people with our incredible fishing communities, ecosystems, and seafood!” Kate Masury, Executive Director of Eating with the Ecosystem. 

According to Margaret DeVos, Executive Director at Southside Community Land Trust, “when people have control over the assets of the food system they make sure that others in their communities get fresh, healthy and affordable food. This happens day after day at SCLT gardens and farms and it will happen even more often through the work of the Rhody Feeding Rhody Alliance.”

New Private Adirondack Experience Launches on The Lawn at Castle Hill Inn

Private gathering spaces on Castle Hill Inn’s front lawn with Adirondack furniture & cocktail service for up to 12 guests now available; New dining menu now offered at The Lawn restaurant

This summer, for the first time, Castle Hill Inn, the iconic Relais & Châteaux property on Newport’s Ocean Drive, is offering a new “Private Adirondack Experience” on The Lawn at Castle Hill. Now available for reservations, this new experience is being offered in addition to the traditional first-come, first-served Adirondack chairs available to guests and the public to enjoy. 

Designed for groups of up to 12 people, the experience offers guests the opportunity to reserve a private gathering space on Castle Hill Inn’s storied front lawn, complete with Adirondack furniture and cocktail service.  The private spaces can be booked for parties of up to 12 guests for 2.5 hours.

The Private Adirondack Experience is being offered daily during the summer months, with three seatings per day at 12pm, 3pm and 6pm. Advance reservations are required, and can be made online through the Events at Castle Hill Inn OpenTable page. Guests who book the experience have the choice to pre-order food and beverage selections from the “add-on” menu when making their reservation, which is highly recommended. Champagnes and wines by the bottle, local beers, lobster rolls, caviar service and other snacks are all offered as part of the Private Adirondack Experience. 

“The Lawn at Castle Hill Inn is synonymous with summer here in Newport, and we know that our guests and visitors to Newport love to visit us to celebrate special occasions as well as gather with friends and family to enjoy cocktails and views of the sailboats racing by,” said Lou Rossi, Director of Food & Beverage at Castle Hill Inn. “We’ve heard from guests that they would love to be able to make advance reservations for space on our lawn for these types of gatherings, and we hope this helps them plan ahead, while also providing an unforgettable special experience in our beautiful oceanfront setting.”

The cover charge is $25 per person, 7 days a week, plus sales tax and 20% gratuity. The cost of pre-selected food and beverages, along with sales tax and gratuity are additional and collected at the time of booking. Reservations for The Private Adirondack Experience are all outdoors; reservations cancelled due to inclement weather will receive a full refund.

In addition to the new Private Adirondack Experience, Castle Hill Inn has also launched an updated dining menu for The Lawn restaurant. While mainstays including Castle Hill Inn’s fan-favorite lobster roll and “Cornbread’s” clam chowder remain, new menu options include Grilled Twin Lobster Tails with Maine grains polenta and mushrooms, a Dry Aged Strip Steak served with potato gratin and creamed Swiss chard, along with a Whole Roasted Branzino with capers, olives, potatoes and a rock shrimp butter sauce. To see the new dining menu, or to make a reservation for The Lawn restaurant, please visit https://www.castlehillinn.com/dine/the-lawn/.

For more information on Castle Hill Inn, visit www.castlehillinn.com.

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The Good Trade Makers Market 2021, photo by Carly Rae Brunault
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News Bites: Local Agriculture and Seafood Act Grants Now Open / The Good Trade Makers Market Returns / Branchfood Launches RI Operations / BEATNIC Offering BOGO for Beginning of World Vegan Month

by David Dadekian
written by David Dadekian

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

Gov. McKee, Legislative Leaders, Dem Announce $700,000 Program Funding To Support Food And Seafood Businesses

Rhode Island Department of Environmental Management

Governor Dan McKee, leaders of the Rhode Island General Assembly, and the Department of Environmental Management (DEM) announce that $700,000 in Local Agriculture and Seafood Act (LASA) programming funding is available to help new and existing food businesses grow and flourish. Enacted in 2012 to “support and develop more robust and self-sustaining agricultural and seafood sectors,” LASA is an important catalyst in strengthening the local food system. Since its enactment 10 years ago, LASA has provided more than $1.4 million through individual program grants up to $20,000.

“The 2022 Local Agriculture and Seafood Act grants support projects that help with the entry, growth, and sustainability of small or starting green sector businesses, with a particular focus on supporting a diversity of foods and food producers,” said Governor McKee. “LASA is a pillar of our food strategy through which Rhode Island is investing to provide consistent access to safe, healthy, affordable food.”

“The Local Agriculture and Seafood Act has always been about being firmly committed to our constituents and sending the message that we are 100 percent behind local businesses,” said Sen. V. Susan Sosnowski, the Senate sponsor of LASA. “Local food gets from farm to table in fresher condition and means fewer trucks on the road, which means less air pollution. LASA encourages more people to eat more local food. This means better health for Rhode Islanders and our environment.”

“In the 10 years since LASA’s inception, a broad and diverse array of businesses and organizations have benefitted from grants including farmers’ markets, family farms, urban agricultural initiatives, oyster growers, cider makers, and dozens of others,” said Rep. Deborah Ruggiero, LASA’s House sponsor. “I am thrilled to see the level of support going into the next round of program grant funding and look forward to seeing how recipients use it to make Rhode Island’s food system more resilient and sustainable.”

“The fiscal 2023 budget was a product of true collaboration between the House, the Senate, and the Administration, and the House is particularly proud to have helped expand the program funding of the LASA grants to an historically high level,” said House Finance Committee Chairman Marvin Abney. “From Newport to North Smithfield, seafood and agriculture are staples of Rhode Island and investing in them by investing in small producers will boost our whole food economy.”

“Small businesses are the cornerstone of the Rhode Island economy, and agriculture and seafood businesses are the backbone of our food system. This significant investment in the LASA program championed by Senator Sosnowski will enhance the great work it does to support Ocean State food producers, strengthen our local food system, and help address food insecurity in our state,” said Senate Finance Committee Chairman Ryan W. Pearson.

“DEM is always working to get more home-grown food on the table and by supporting local farmers and fishers in growing their businesses, the LASA grants help achieve this,” said DEM Director Terry Gray. “Growing local and eating local, fresh, sustainable food minimizes transportation costs, reduces carbon emissions, and boosts the local economy while providing the freshest product possible to the consumer.”

The 2022 programming funding priorities include:

  • Supporting the entry, growth, and sustainability of small or beginning agriculture producers and fishers.
  • Supporting agriculture producers and fishers that are Black, Indigenous, and People of Color.
  • Supporting the development of new marketing, promotion, sales, and/or distribution channels.
  • Supporting the development of new products, including value-added processing capacity.
  • Fostering new cooperatives, partnerships, and/or collaborations among Rhode Island agriculture producers and fishers and supporting organizations.
  • Fostering and building capacity for markets connecting local farms and fishers with Rhode Island’s food insecure communities.
  • Protecting the future availability of agricultural land for producers, including farm transition planning and implementation, and assisting with on farm food safety improvements, including the developing of Food Safety Modernization Act and hazard analysis critical control point standards.

During the 2021 grant program, DEM awarded $250,000 of programming funding in LASA grants to 12 recipients. Eligible entities include for-profit farmers, fishers, producer groups, and non-profit organizations. Applicants must be based in Rhode Island and only small and/or beginning farmers, or producer groups of small or beginning farmers, are eligible to apply for capital grants. Aquaculture operators are considered farmers in the LASA program. 

For more information on the LASA Grant program, please visit DEM’s website. Applications should be completed online via the State of Rhode Island Grant’s Management System by Nov. 30, 2022 at 11:59 PM. Grant-related questions should be directed to Ananda Fraser, Chief Program Development in DEM’s Division of Agriculture and Forest Environment at 401-222-2781 or via email to DEM.LASA@dem.ri.gov.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. DEM continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties. 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.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow DEM on Facebook, Twitter (@RhodeIslandDEM), or Instagram (@rhodeisland.dem) for timely updates.

The Good Trade Makers Market Returns to WaterFire Arts Center

The large-scale community shopping experience brings nearly 100 independent makers under one roof in Providence for a two-day celebration of creatives and tradespeople.

The Good Trade Makers Market 2021, photo by Carly Rae Brunault
The Good Trade Makers Market 2021, photo by Carly Rae Brunault

The Good Trade Makers Market will return to Providence, RI on November 19-20, 2022. This annual event gathers nearly 100 independent makers and small manufacturers of home decor, art, apothecary products, apparel, accessories, and more from all over the country for a weekend-long community shopping experience at WaterFire Arts Center (475 Valley Street, Providence, RI).

“What’s unique about The Good Trade is that we’re not only showcasing the amazing artisans, makers, and manufacturers who are based here in Rhode Island, but we are also welcoming businesses from 11 other states and introducing them to our little city during the weekend,” said event organizer BJ Mansuetti. “Rhode Islanders have long been committed to shopping small, and we believe that creating an inclusive space for creatives to come together before the holidays and sell their handcrafted goods provides an important boost to the local economy.”

Last year’s event brought in 5,000 shoppers from across New England and generated an estimated $300,000 in revenue for participating small businesses over the course of the weekend. “The community response to the event has been overwhelmingly positive, both from the vendor and shopper perspective. In 2021, vendors shared moving personal stories with our team about the life-changing support they received from shoppers, which was especially meaningful after an extremely difficult couple of years for small businesses,” added Mansuetti.

“With a return to live in person events in 2021, The Good Trade Market was such a great success for the art and maker community in New England, driving a much-needed revenue boost for so many small businesses around the holiday season,” said Peter A. Mello, managing director and co-CEO of WaterFire Providence. “We can’t wait to welcome them back to the WaterFire Arts Center again this year. It’s an event that we’re always excited about and look forward to hosting for many years to come.”

The Good Trade will also be bringing back the popular “Plinko for a Cause” this year. A large, interactive fundraising game where shoppers can donate $5 to play to win prizes provided by The Good Trade and their vendors. This year, 100% of the funds donated will benefit The Steel Yard’s Workforce Training Program, a job-readiness initiative that teaches industry safety standards and a wide range of metalworking skills to prepare community members for a career in metalworking.

Advance tickets for The Good Trade are available now for $7 in advance (advance sales end at midnight on November 18th ) and $10 at the door at goodtrademakersmarket.com. Ticket price include a beverage from our sponsors, including a small beer from Proclamation Ale or Trinity Brewhouse, a small cocktail from The Industrious Spirit Company, a small hot coffee from New Harvest Coffee Roasters, an iced tea from Grany Squibb’s Iced Tea, or a small ice cream from Gather Farm.  Other sponsors include Trinity Beer Garden, Gather Glass, Yelp, and Swamp Yankee Art.

Visit @goodtrademakersmarket on Instagram for daily giveaways from now through November 18th.

The Good Trade Makers Market
November 19 & 20, 2022
Noon to 6pm
WaterFire Arts Center
475 Valley St.
Providence, RI 02908
More info and tickets: goodtrademakersmarket.com/tickets

Branchfood Launches Rhode Island Operations

Global Food Innovation Platform Celebrates Expansion into the Ocean State

More than 80 food and industry leaders today celebrated the expansion of Branchfood, a global food innovation launchpad, into Rhode Island. First established in Massachusetts in 2015, Branchfood will support stage-two food and beverage startups, foodtech, and agtech companies in the state through a comprehensive set of services including curated events, connections to investors, shared workspaces, and advisory support.

“At Branchfood, we bring food founders and leaders together with corporate partners, investors, and experts to create a platform for collaboration and provide strategic advice to help the sector grow and thrive,” said Branchfood Founder and CEO Lauren Abda. “We are thrilled to expand this work into Rhode Island, where we hope to bolster the state’s already rich food ecosystem to help solve the food industry’s most pressing challenges while also positioning Rhode Island to become an internationally-recognized food innovation leader.”

Earlier this year, Branchfood received funding from a Rhode Island Commerce Network Match Grant to assist Rhode Island’s food-related businesses to grow, scale, and lead the future of the food industry.

“Rhode Island is committed to building a strong local food economy and we see enormous potential for homegrown food entrepreneurs and established innovative food companies to find success in our state,” said Rhode Island Secretary of Commerce Liz Tanner. “Partners such as Branchfood are critical in helping us achieve this vision by supporting and connecting high-growth potential companies to strategic resources as they land and expand in Rhode Island.”

As part of this effort, Branchfood is partnering with the Cambridge Innovation Center (CIC) Providence, which will provide workspace, event venues, and marketing, as well as connections to a robust network of industry professionals and entrepreneurs.

“Innovation is our era’s answer to solving the world’s problems, and CIC supports innovation with every partnership we forge and every business we support,” said Tim Rowe, founder and CEO of CIC. “We’re proud and excited to work with Branchfood to not only grow and strengthen the economy, but also to increase opportunities for entrepreneurs and ultimately tackle complex challenges like food security and food waste.”

Branchfood has successfully supported more than 800 food founders across the region and globally and works with both start-ups and established global food corporations in the consumer products, agricultural, and tech spaces, as well as leading academic institutions and governments. To date, Branchfood’s sister company, Branch Venture Group, has invested more than $3.3M in 15 early-stage food startups.

The celebration kicked off with a panel discussion with some of the state’s most renowned food pioneers, including Lisa Raiola, president and founder of Hope and Main; Todd Blount, president of Blount Fine Foods; and Nicolas Warren, Branch Venture Group Angel Investor. Following the panel, attendees sampled food and drinks and engaged with entrepreneurs at a startup showcase that highlighted 10 local companies, such as Westerly’s Granny Squibb, Barrington’s Big Picture Foods, and Providence’s goTeff.

“We are thrilled to have Branchfood join the food ecosystem in Rhode Island,” said Lisa Raiola, founder and president of food incubator Hope & Main. “Branchfood’s services will advance and accelerate the work that we’ve been doing since 2014 to cultivate a thriving and resilient local food economy. The hundreds of food founders that incubate their start-ups at Hope & Main will find vital support to help them scale to the next level in Rhode Island and the region as Branchfood brings their marketing and manufacturing expertise along with food-focused sources of capital.”

Branchfood’s work in the Ocean State continues on October 6, with a session called the “Ins and Outs” of Scaling a Food Business in Rhode Island, followed by programs including Branchfood’s signature event, Community Table, and financing and investment opportunities for startups and investors in Rhode Island. Additionally, Branchfood and the Cambridge Innovation Center will begin welcoming entrepreneurs and food teams to the 225 Dyer Street location to work and collaborate later this fall. Learn more about Branchfood at branchfood.com and branchventuregroup.com.

World Vegan Month is More Fun with a Friend . . . That’s why BEATNIC is offering a buy one, get one, offer to kick off World Vegan Month!

Did you know that you don’t need to be vegan to enjoy vegan food? Well, of course you did 🙂 but did you know that 90% of plant-based food consumers are not vegan or vegetarian? 

Come and join the trend this November with Beatnic’s BOGO offering – you and a friend can enjoy a BUY 1 GET 1 FREE meal from November 1st to November 8th at all Beatnic locations in NYC, Providence, and Boston

Formerly By Chloe, Beatnic provides high quality, fast casual, vegan food, with a little something for everyone including their Guac Burger, Chicky Dippers, and seasonal menu items like their Loaded Shroom Chili or Truffle Melt.

The best part? You won’t have to feel guilty going back for seconds. Even swapping just one meal a week can positively impact the environment and your health (see below). 

ENVIRONMENTAL IMPACT

  • Diets of meat eaters create 7x the greenhouse gas emissions and use 10x the amount of water compared to the diets of vegans
  • A plant-based diet requires only one third of the land needed to support a meat and dairy diet. 
  • The vast amount of grain feed required for meat production is a significant contributor to deforestation, habitat loss and species extinction

HEALTH BENEFITS 

  • More input of whole grains, fruits, vegetables, beans, nuts, seeds, etc, provide more fiber and antioxidants to the body
  • Eating a low fat, high fiber vegan diet could lead to greater weight loss
  • Eating vegan can lower one’s risk of diabetes and certain cancers

ETHICAL CONSCIOUSNESS

  • Animals required for a meat diet are kept in overcrowded unethical conditions and are eventually slaughtered

Instructions:

  • Sign up using the link: https://signup.thanx.com/bychloe/worldveganmonth
  • Download the app and sign in
  • See the reward “free entree for a friend when you buy one!” 
  • Visit any Beatnic store, and redeem the reward at the register
  • To redeem, you must order one entree (salad, burger, sandwich) with both parties physically present to then redeem another entree for free

Terms and conditions:

  • Must redeem in store. Beatnic team member to swipe reward in app at the register to redeem.
  • Both parties must be physically present at the register.
  • Must purchase one entree to get the second of lower cost free.
  • Limit one per customer.
  • Must be an active Beatnic account holder or download the Beatnic app using the following link (https://signup.thanx.com/bychloe/worldveganmonth) to join our loyalty program to redeem.
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ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
chefs & restaurantsfarmsnewswine & drinks

News Bites: The Return of ISCO’s Blue Velvet Bourbon / Basil & Bunny Opens in Bristol / General Stanton Inn Reopens / Introducing Land & Sea Together / Neon Marketplace Launches “Pizza Twos-day”

by David Dadekian
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 Industrious Spirit Company Announces the Return of Blue Velvet Bourbon

ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin
ISCO Blue Velvet Bourbon with Glass and Palm, photo by Rachel Hulin

Today, The Industrious Spirit Company (ISCO) announced that their Blue Velvet Bourbon will rejoin their spirits line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin and Patina Bourbon Barrel Aged Gin. The company’s initial experimental run of Blue Velvet was released in January 2021 and sold out in mere hours, now the wait for more is finally over.

“We are proud to bring back Blue Velvet Bourbon,” said Dan Neff and Eric Olson, Head Distillers at ISCO. “This continues to be a very special project for us. While good things take time, and bourbon generally ages for at least two years (as will most of ours), the unique nature of the corns that we used for this special project has allowed us to create something youthful yet fully expressive, showing off our passion for flavor. Our favorite way to enjoy Blue Velvet is sipped neat or on the rocks.”

This unique bourbon is created from 100% blue corn using a blend of two very special and distinct varieties—an organic strain of indigo developed in Kentucky and a landrace blue variety from Oaxaca, Mexico (“landrace” indicates a plant grown in its original region with a nearly identical genetic makeup to its wild ancestor). After being cooked and fermented (fun fact: blue corn turns pink when you ferment it due to a pH change!), ISCO carefully distills this bourbon in small batches before resting it in charred new oak barrels for six to twelve months “to taste”— their goal is to ensure the corns’ flavors remain the star of the show. A unique marriage of cultures and places, Blue Velvet boasts heaps of caramel, chocolate and vanilla flavors and a signature note of blue corn tortillas. Bottled at a whopping 100 proof to preserve the rich flavors and robust mouthfeel, it lingers for a lasting finish of toast and oak—a bourbon you won’t soon forget!

In celebration of Blue Velvet, ISCO will kick off a weekend of events beginning on Thursday, September 15 with a raucous-yet-refined VIP launch party from 5-10pm. Tickets can be pre-purchased for this beautiful evening that will include passed hors d’oeurves and luxurious bites highlighting local food producers from The East End, the opportunity to sample some as-of-yet unreleased spirits, access to tours and a raffle ticket to be entered to win a very special artist-made, one-of-a-kind Blue Velvet Bourbon bathrobe and two opulent handcrafted Blue Velvet tasseled pillows!

While ISCO created significantly more Blue Velvet than for its first release last year, this second release will certainly also sell out. First bottles will be available for purchase at the distillery that evening and over the following days.

The weekend continues with raffle sales ($3 each) throughout the weekend and culminates on Sunday, September 18 with a free, open-to-the public party from 12pm – 6pm, featuring live music by Da Huey X, food by Durks and a photobooth.

ISCO is deeply invested in creating beautiful, delicious products that tell stories about where they come from. In honor of Blue Velvet’s mash bill that blends organic blue corn from the US with a landrace blue corn from Mexico, proceeds from the raffle will be split between The American Farmland Trust https://farmland.org/about/, an organization that works to protect agricultural land, promote environmentally sound farming practices and to keep farmers on the land, and Fundación Tortilla, https://fundaciontortilla.org/nosotros, a Mexican nonprofit organization that promotes corn as a fundamental element of the culture, nutrition and economic development of Mexico via educational programs, policy reform and direct work to improve biodiversity of Mexican maize.

The Industrious Spirit Company distillery is located in the Valley neighborhood of Providence along the city’s former “Industrial Corridor.” Their production space and tasting room were once part of Providence Steel & Iron, a business that produced structural and ornamental steel for nearly 100 years. ISCO is proud to carry on this tradition of creation.

Basil & Bunny Now Open in Bristol

Basil & Bunny

Basil & Bunny, comfort food inspired by multicultural flavors and 100% plant-based, is now open at their new location at Unity Park, 500 Wood Street in Bristol. Opening hours are currently Wednesdays through Fridays from 4 – 9 p.m. and Saturdays from 12 – 8 p.m., with plans to expand those hours moving forward. Their full menu is posted at basilandbunny.com and online ordering is available during open hours at basilandbunny.square.site. Watch for news of a grand opening celebration in September.

Basil & Bunny Dining Room

The General Stanton Inn has reopened its historic doors after a multimillion-dollar renovation

Following a 10-year hiatus, the historic General Stanton Inn is inviting diners back inside. New owners David and Jackie Moore are pleased to announce that the renovation and restoration of the inn’s tavern and dining rooms are complete. The General Stanton Inn reopened for dining on Wednesday, August 17.

“As a Narragansett native and University of Rhode Island graduate, I thought it was very important to protect the original colonial character and integrity of this historic Charlestown landmark, which first entertained guests in 1740,” said David Moore. “While we preserved the architecture, the building needed a major overhaul. The inn now features a state-of-the art kitchen to accommodate weddings and banquets, a refurbished fine dining restaurant and a remodeled, and very comfortable, tavern bar.” 

Located at 4115 Old Post Road in Charlestown, the General Stanton Inn rests on an old 6.78-acre horse farm, which still has original stone walls. The inn was once a gathering place between Philadelphia and Boston during the Revolutionary War, and it’s believed to have hosted George Washington, Marquis de Lafayette and Alexander Hamilton. Presidents Theodore Roosevelt and Chester Arthur were also guests of the inn.

In the Roaring 1920s, a fine dining room was added as popularity of the General Stanton Inn as a Prohibition-era speakeasy and gambling house grew. Al Capone, Diamond Jim Brady and notorious actress Tallulah Bankhead were some of the more famous guests who partied in Gatsby-like fashion into the wee hours. 

“As we renovated the formal dining room, I was drawn to the original coffered ceilings and art deco chandeliers of the period,” said Jackie Moore. “We’ve preserved that 1920s’ feel and enhanced the room with candlelight and a new sound system, which will feature soft jazz like Ella Fitzgerald and Louis Armstrong. We want our guests to have a memorable evening as they enjoy a white table setting, great food and fine wines.” 

The tavern will be open from 5-10 p.m., Wednesday-Sunday. Beginning this September, the fine dining room will be open. Sunday brunch will be served from 10 a.m. to 2 p.m., followed by a traditional New England Sunday Supper, which will be served until 7 p.m.

Guests can make online reservations and preview the dining menu at thegeneralstantoninn.com or call 401-364-8888.  
Contact Sarah at events@thegeneralstantoninn.com to book weddings, banquets and large parties. The inn guest rooms will reopen later this fall.

Introducing Land & Sea Together: A Network to Support Farmers, Fisheries, and Forestry Businesses and Workers in RI

The Center for Mediation and Collaboration RI, in partnership with RI-DEM,with the support of over 25 other industry organizations, aims to reducestressors facing our food and forest producersthrough the new program, Land & Sea Together.

Land & Sea Together is a collaborative network of services and opportunities, aimed at reducing stress and building personal and financial resilience in the fisheries, forestry, and farming communities in Rhode Island. These professionals tend our land and sea, and are the core of our natural resources sector here in the state. But workers in these fields often face challenging and unpredictable conditions with limited support. From labor shortages to injuries, from price fluctuations to severe weather conditions, these jobs can be devastatingly hard. And folks are feeling the stress across the nation.

Individuals in these three industries AND their families now have access to a local Employee Assistance Program, Coastline EAP, through their help line 1-800-445-1195.

By calling this help line, workers AND their families can receive:

  • Immediate, unlimited contact with Coastline EAP’s Masters’ level, professional staff via a toll-free helpline (1-800-445-1195)
  • Up to 12 FREE sessions with a mental health treatment provider
  • 24 hours/day, 365 days/year crisis support. Assessment and crisis support for aAfull spectrum of work/life challenges offered the same or next business day
  • Unlimited follow-up and support services
  • Consultation for legal, financial, eldercare, childcare, nutrition, career, andAconvenience resources
  • Qualified referral to most effective helping resources in terms of expertise,Alocation, cost and availability
  • Over 100 pre-recorded webinars and 60 skills courses (with certifications) onAwww.coastlineeap.com and live monthly wellness sessions
  • Monthly newsletter in English and Spanish

Individuals in these industries can also apply for micro grant funding until October 15th, 2022 through a simple application to receive up to $500 of support towards the following services:

  • Childcare or Eldercare Assistance
  • Business Development Services (Succession, Tax, Financial, Legal)
  • Wellness Services & Trainings
  • Equipment or Vehicle Repair Services (labor only)
  • Veterinary Services

Always free through Land & Sea Together and CMCRI:

  • Mediation Services
  • Comprehensive Industry Resource Guides

For more information contact program director Laurel Witri
Land & Sea Together, a program of the Center for Mediation and Collaboration RI info@landandseatogether.org

Forget Taco Tuesday – Neon Marketplace Launches ‘Pizza Twos-day’

For a limited time, customers can pick up any two Roman-style pizzas for $15.00 every Tuesday

Supreme Pizza
Supreme Pizza

Neon Marketplace, the newest, most innovative and elevated brand in the convenience store industry, with locations in Warwick, Rhode Island and Seekonk, Massachusetts and express locations in Middletown and Portsmouth, Rhode Island, is pleased to announce ‘Pizza Twos-day,’ when customers can pick-up any two of Neon’s Roman-style specialty pizzas topped with house-made sauce and Neon’s signature three-cheese blend for just $15.00 at the Warwick and Seekonk locations. 

Each pizza feeds three-to-four people and makes for a perfect, hot and fresh dinner for busy families on-the-go, or a perfect lunch at the office. The offer is valid on cheese, pepperoni or any of the signature pies. Additional toppings may be added for an additional fee.

Developed in conjunction with James Beard award-winning chef and restaurateur Michael Schlow, Neon’s artisan hand-pressed pizza pies are baked light and fluffy onsite in Neon’s traditional brick ovens. Each hand-crafted pizza pie starts with dough that is proofed for several hours to give it a light and airy texture, and is then baked in Neon’s brick ovens. Customers can order a variety of set toppings or completely customize their pies for a fast, hot, delicious pizza experience to enjoy in Neon’s café or to take on the road.

Buffalo Chicken Pizza
Buffalo Chicken Pizza

In addition to cheese, pepperoni, meat lovers, supreme and margherita, Neon’s specialty pizzas are also available in BBQ chicken, buffalo chicken, Hawaiian, white-hot honey chicken, and pesto sausage. The build-your-own toppings include pepperoni, Italian sausage, grilled chicken, ham, bacon, tomatoes, onions, banana peppers, black olives, roasted red bell peppers, pineapple, jalapeños, hot honey, and oregano. Sauces include marinara, alfredo, pesto, buffalo, BBQ and ranch. 

Neon Marketplace also offers a full array of breakfast options, including pastries, freshly made-to-order egg sandwiches, artisan coffee and lattes; hand-made grinders and sandwiches; a variety of salads; snacks; all-natural lemonade and fresh-brewed iced tea, fountain, and cooler drinks. 

Neon Marketplace caters to today’s modern traveler by delivering a uniquely refreshing and stylish experience designed to create loyal customers. Neon locations are targeted to areas where the convenience store customer is currently underserved and in areas where growing populations and/or business growth has resulted in increased vehicle traffic and consumer demand.

Follow Neon Marketplace on Facebook, Instagram and Twitter to learn more about the growing brand.

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CHI Kitchen Fermented Sesame Slaw Sofi Award
chefs & restaurantscookingnewswine & drinks

News Bites: CHI Kitchen Wins Gold / ISCO Expands into Massachusetts / Blackstone Valley Culinary News

by David Dadekian
written by David Dadekian

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

CHI Kitchen Wins Gold Award in 2022 sofi™ Awards

Nearly 2,000 Products Competed for the Top Specialty Food Association Award

CHI Kitchen Fermented Sesame Slaw Sofi Award

Fermented Sesame Slaw has won a GOLD Award in the Pickles & Olives category  as part of the Specialty Food Association (SFA) 2022 sofi™ Awards, a top honor in the $170.4 billion specialty food industry. 

Chi Kitchen’s Fermented Sesame Slaw selected by a panel of specialty food experts from nearly 2,000 entries across 53 product categories. Products are judged on taste, including flavor, appearance, texture and aroma, ingredient quality, and innovation. All tastings are anonymous and are held at the Rutgers Food Innovation Center.

“We are honored that our Fermented Sesame Slaw has won a Gold Award,” says Minnie Luong, Founder and CHI-EO of CHI Kitchen. “To know that our product stands out from the crowd in a blind tasting gives us the confidence to continue innovating and growing in our category with our naturally probiotic-packed, gut healthy fermented vegetables. This is one of the ultimate stamps of approval and we’re very grateful and excited for all the winners.” Fermented Sesame Slaw can be found at Whole Foods North Atlantic, independent retail stores and food service establishments all throughout New England and online at www.chikitchen.com.

The Sofi Awards are open to members of the SFA, and have been given each year since 1972. Winners will be showcased at the 2022 Summer Fancy Food Show, running June 12-14, at the Javits Center in New York City. Open only to the trade, it is the largest East Coast B2B-only specialty food and beverage show. For more information, visit specialtyfood.com.

The World’s First Vodka Distilled with Oysters Is Now Available in Massachusetts

The Industrious Spirit Company Announces Expansion into MA Market with their Vodkas, Gins and Bourbons

The Industrious Spirit Company's Ostreida

Today, The Industrious Spirit Company (ISCO) announced their expansion into Massachusetts. Their recent launch of Ostreida, the first vodka distilled with oysters in the United States and possibly the world, went viral online and has created a pent-up demand for the product that the company is excited to fulfill just in time for summer in New England. To celebrate the new state launch, ISCO has distilled a special batch of the product using Powder Point Oysters from Duxbury, MA. Ostreida is a flagship product for ISCO as it encapsulates their creative approach to spirits, creating new and original products from classic ingredients and techniques. 

“Ostreida is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle, and we are thrilled to have the opportunity to share this quintessentially New England product with our neighbors in Massachusetts,” said Manya K. Rubinstein, CEO of ISCO. “Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish—it makes a killer martini and an amazing Bloody Mary, and is just perfect for summer sipping!”

Since each small batch of Ostreida is produced with oysters from a specific farm, each bottle now comes with a neck tag highlighting the farm’s location and date of harvest. ISCO cares deeply about sustainability, working with a regional regenerative farm to grow the organic corn they use for the base of their spirits and donating a portion of all bottle sales of Ostreida to GreenWave, an organization that works to scale sustainable ocean farming.

In addition to Ostreida, ISCO is making its creamy, smooth sipping Structural Vodka, lovingly hand-distilled from organic corn, as well as its modern-style botanically-focused Ornamental Gin available to the Massachusetts market immediately, with bourbon barrel aged gin and bourbons, such as Blue Velvet, made from two different types of sustainably farmed blue corn from the US and Mexico, to come in the future. 

“I am excited to have the opportunity to add Ostreida and ISCO’s vodkas and gins to our portfolio of independent beverage brands,” said Caitlin McGarrahan, the director of Origin, a division of Horizon Beverage that is dedicated to handcrafted products. “In such a saturated industry, it is rare that we get an opportunity to bring true “firsts” to market—we believe this product is going to become an instant summer in New England classic, especially out on the islands and at restaurants with a seafood focus” 

In celebration of the expansion into Massachusetts, there are five unique and fun events planned.   

May 25, 2022: The Little Donkey http://www.littledonkeybos.com/ in Cambridge is hosting a fun filled night of Ostreida shooters and specialty cocktails. The restaurant features tapas by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette in the heart of Central Square. 

June 2, 2022: A special evening at Forage https://foragecambridge.com/ in Cambridge for a four-course dinner with Ostreida cocktail pairings. With two seating times, 6:30 and 8:00 p.m. costing $95 per person this event is sure to be special. Aligning with ISCO’s sustainable and local ideology, Forage is a neighborhood bistro just off Harvard Square that showcases local farmers, fishermen, and foragers with their seasonally-driven menu. Featuring such cocktails as “Overboard” made with Ostreida, dry vermouth, dulse, meyer lemon saline, and garnished with a pickled oyster! 

June 5, 2022: Little Moss https://www.littlemoss.com/, in South Dartmouth will host an afternoon deck soiree featuring Ostreida cocktails paired with small plates and hor d’ourves.  Little Moss, a beautiful spot sited in the adorable village of Padanaram that features rotating menus of seasonal plates, handmade pastas, natural wines, and craft cocktails. 

June 10, 2022: Summer Shack https://www.summershackrestaurant.com, Cambridge, is hosting a TGIF Cocktail Hour and Meet the Distiller event featuring Ostreida cocktail specials and a special gift basket giveaway. This fun, casual restaurant specializes in fresh New England style seafood and boasts the largest oyster bar in Cambridge!

June 30, 2022: Caviar Pairing at UNI https://uni-boston.com/ in Boston. A special evening featuring an Ostreida caviar pairing at this lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue in Boston, helmed by Chef Ken Oringer. UNI’s menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi—all delicious when paired with vodka distilled with oysters!

Blackstone Valley Culinary News – May 9 – 12, 2022

Fully Rooted, Inc.
(401) 753-4930
fullyrooted.com/
at
Wildflour Vegan Bakery and Juice Bar
727 East Avenue, Pawtucket  02860
401-475-4718
Wildflourbakerycafe.com

You can save money and help the planet when you buy juices from Fully Rooted and return the empty glass bottles to participating juice locations.  For every empty Fully Rooted glass jar you bring back to participating kiosk locations, you’ll receive 50 cents off your purchase at check out.  And you’ll be helping keep the Blackstone Valley and Mother Earth beautiful!   Your Blackstone Valley location for a Fully Rooted kiosk is at Wildflour Vegan Bakery and Juice Bar.  Other locations are listed HERE.  

Atrium on Main 
285 Main Street, Pawtucket, RI  02860
401-335-5500
Aomrestaurant.com

Atrium on Main has joined the Plates with Purpose family, a program that helps to eradicate homelessness and hunger, among other programs.  They are currently focused on securing nourishing and delicious meals to our most vulnerable neighbors in Pawtucket.  The program works through independently-owned restaurants such as Atrium on Main.  For every $1 you donate by Friday, May 13 will be used to prepare and distribute meals through the team at Atrium on Main.  A donation of $10 equals 1 prepared meal.   To donate, click HERE.  Remember to donate before Friday, May 13!

RIDEA Craft Beverage Festival
The Guild
461 Main Street, Pawtucket
May 14 at 6 pm

This non-profit festival plans to highlight women, BIPOC, and LGBTQ+ breweries, wineries, and spirits producers from RI and beyond. The funds raised by this festival will be donated to the JWU scholarship that helps people from diverse backgrounds pursue a career in the beverage industry.  The mission of the RIDEA (Rhode Island Inclusion, Diversity, Equity, & Action) Committee is to promote a culture of equity, diversity, and inclusion in the RI beverage community.  Blackstone Valley companies who will be involved, in addition to The Guild, are:  Rhode Island Spirits, Ravenous Brewing Co., Foolproof Brewing Co., and Smug Brewing Co.  

TICKETS

The Orchard Grill
132 Pleasant Street, Smithfield
401-234-9980
orchardgrill.com

The Orchard Grill, formerly Laura’s Pleasant View Diner, in Smithfield, has a great staff who take pride in providing the best down-home friendly service possible.  They serve traditional American classics for breakfast, lunch, and dinner.  

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at RI Spirits:  

Distillery Trivia – Friday, May 20 – 6:00 to 7:30 pm (free event – prizes!)

Game Day – Sunday, May 22 – 1:00 to 5:00 pm (free event)

Drink In The History – Thursday, May 26 – 6:00 to 8:00 pm  – TICKETS

Smug Brewing
100 Carver Street, Pawtucket  02860
401-642-5701
Smugbrewing.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at Smug Brewing:  

Trivia on Thursdays – one game at 6:30 pm and one game at 7:30 pm – bring your team to compete for prizes!  Burmese Fusion will be on site. 

Music Bingo on Fridays – six games will be played – instead of calling numbers and letters, songs are played.  Fun!  The Perfect Empanada will be on site. 

Saturday, May 14 – 1 pm -10 pm – Cookie Chow on site.  Smug pouring at the RIDEA Festival.  

Sunday, May 15 – 12 pm to 5 pm – Music with JT Horne…and Pierogitory will be on site for food.  

Saturday, May 21 – Bonsai and Brews – Learn, create, drink and eat – Biggest Little Easy Catering will be on site.  

Sunday, May 22 – Pasta Demo – Alex from Newport Pasta Company will be leading this hands-on experience.  You’ll be able to have some Saugy’s Franks with your pasta!

Tavern on Main – Quahog Week
1157 Main Street, Chepachet
401-710-9788
tavernonmainri.com

Quahog Week 2022 runs from May 15-21.  Make sure you try Rhode Island’s favorite clam at participating restaurants – but be sure to head to Tavern on Main in Chepachet, the only Blackstone Valley restaurant participating, for Tavern Seafood Stuffies (2) made with shrimp, scallops, crab and clams for only $8!  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI  02830
401-765-2661
johnnysvictorydiner.com

BBQ Season is here!  Enjoy Johnny’s award-winning BBQ staring at 2 pm every Friday.  Try the pulled pork sando and their famous chicken egg rolls (order early – they sell out!   This Friday, May 13, enjoy the music of Tim Hart & George from the Illusions Band from 6 pm to 9 pm on the deck.  And stop by and see the fine folks from Johnny’s on Saturday, May 14 at Seven Cedars Farm in Smithfield for the Spring Festival.  They’ll be serving their famous BBQ from 11:30/noon to whenever they sell out.  

Red, White and Brew Coffeehouse 
601 Great Road, North Smithfield
401-488-4822
redwhitebrewri.com

Let me introduce you to “Delicious”, the newest summer drink at Red, White and Brew – it’s a cold brew with a scoop of vanilla ice cream, topped with chocolate syrup and sprinkles.  It’s available for summer now!  

And speaking of Red, White and Brew and their great gift shop, where I was first introduced to “We Be Jammin’” products…and now they have their own shop!….

We Be Jammin’
Hope Artiste Village
1005 Main Street, #8233, Pawtucket
Webejammin.net

We Be Jammin’ is owned by Jason Wood, an autistic man, whose mission is to give back to the community.  His company makes specialty jams, salsas, BBQ sauces, marinades, glazes, pickles, relish, beets, salad dressings and more.  Read all about Jason and the company in this recent Valley Breeze article.  Let’s support this great business!   

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