The ROI

Campus Fine Wines, photo courtesy of Campus Fine Wines

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

Campus Fine Wines

Campus Fine Wines under new ownership for 1st time in nearly 40 years

The new owners of Campus Fine Wines will celebrate the store’s Grand Reopening throughout December, with Champagne tastings every Friday from 4PM-7PM.

Two local wine industry veterans and their spouses recently purchased the shop, which has been a Fox Point neighborhood landmark for decades. Andrea Sloan & Howard Mahady have combined industry experience of over 30 years. Howard has worked in retail since the early 90’s, first as the French wine & Scotch buyer at The Wine Specialist in DC, followed by 9 years as Sales Manager at Wakefield Liquors, then another 4 years as a rep in wine wholesale. Andrea spent about a decade in the photo industry before stumbling into wine in 2003, right around the time her son was born. She worked first as a rep for a small importer in MA before moving to Providence and taking a job at Campus Fine Wines where she was a manager; after 3 years she also moved to the wholesale side of the business. Andrea & Howard met on the road, quickly realized they had a similar aesthetic & philosophy about wine, and that they both still had a passion for retail. When Campus came up for sale, they jumped at the opportunity. Lucky for them, their spouses were willing to quit their jobs and sink their savings into the venture!

Since taking over in July, the four have quietly revitalized this old neighborhood favorite with an updated selection of wine, beer and tchotchkes to match the bright new paint job and artwork. Their energy and enthusiasm for what they’re selling is contagious, and it’s clear that part of their mission is to remind us that wine, beer, and spirits should be fun. But they’re very serious about what they’re doing, especially when it comes to wine. Part of what sets the new Campus apart is their commitment to producers who make wine with respect for the land, the grape, and those who drink. These producers understand that the best wines (not to be confused with the most expensive) are reflections of time, place and method. This simple truth, which is rightfully celebrated in food, is often overlooked in wine. With this in mind, the December tastings will focus on Grower Champagnes, aka: Farmer Fizz. These Champagnes are made by the underdogs of the Champagne region; these are the people who work the land, grow the grapes, and harvest the fruit. The yields are tiny, case production is minimal, and the resulting wines are true labors of love and expressions of place.

On the topic of place, the new owners are grateful to be in such a vibrant, dynamic city that bustles with creativity and values cultivating knowledge and new ideas. Their tagline, Cultivating Thirst, was born from the idea that those qualities are part of what defines Providence and it’s why they support local organizations such as The Athenaeum and Rhode Island NPR. Being a good neighbor is part of their mission; another few decades as a dedicated and valuable partner in the community is their vision.

In addition to the weekly Friday tastings, Campus also hosts wine & beer tastings every Saturday from 2-5PM and 4-6PM respectively. Come check out the new Campus Fine Wines– Cultivate your thirst!

Campus Fine Wines
127 Brook St.
Providence, RI 02906
401-621-9650
[email protected]
Twitter: @campusfinewines

Castle Hill Inn

Celebrate Oktoberfest at Castle Hill Inn through November

Enjoy a Sampling of Housemade Charcuterie and Oktoberfest Beer for $10

Castle Hill Inn, located at 590 Ocean Drive in Newport, is pleased to celebrate autumn with a new bar bites offering: a tasting of housemade charcuterie paired with a seasonal beer selection. For more information, please call 401.849.3800 or visit www.castlehillinn.com.

Now through November 30th, guests can enjoy a perfect sampling of executive chef Karsten Hart’s housemade charcuterie, featuring such items as kabonosy, leberwurst, and soupy salami served with grilled bread and caraway mustard and paired with a choice of Sam Adams Oktoberfest, Spaten Oktoberfest, or Ayinger Oktober Fest-Märzen. The charcuterie selection changes often and is available daily at the Castle Hill bar for just $10.00.

Dave’s Marketplace

Holiday Side Dish Contest

Enter to Win Oct. 29 – Nov. 14, 2012

You’re always known you make the best side dishes now here’s your chance to prove it!!

How to Enter: All recipes need to be submitted electronically through Facebook message or emailed directly to [email protected]

How to Submit Recipe: Submit that treasured recipe you were taught or created along with a description or story, 250 words or less, of what this recipe means to you, your family or friends. Please do not submit any recipe that has been previously published or copyrighted in any form by another chef or author.

How the Recipe WILL be Judged:The winner will be determined by a combination of:

1. The content of the recipe and quality of ingredients.
2. Practicality and nutritional value of the recipe.
3. Ease of preparation
4. The consideration of Dave’s in House Chefs.

Prizes: The winner will receive a $250 Gift Certificate to Dave’s Marketplace and Dave’s will make a $250 donation to the Rhode Island Community Food Bank in the winners name.

For more information visit us at www.davesmarketplace.com

XO Café

Martin Lyons Named Executive Chef at XO Café

Providence Culinary Veteran Joins Acclaimed Chow Fun Food Group

XO Café, located at 125 North Main Street in Providence, is pleased to announce that Marty Lyons, a veteran of the Providence culinary scene, has been named Executive Chef. For more information or to make a reservation, please call 401-273- 9090 or visit www.xocafe.com.

“We are thrilled to welcome Marty to our team,” said John Elkhay, Maestro, Chow Fun Food Group. “He is a rising star in the Providence culinary sky, and we are looking forward to watching him shine at XO.”

Marty has already made his mark on XO with new seasonal menu offerings on the fall menu, including such creative dishes as Pumpkin Seed-Crusted Salmon with celery root gratin, wilted greens, beet & apple slaw, and Dijon gastrique; Seared Bomster Scallops with pork belly, Brussels sprouts, crispy quinoa, and carrot-ginger puree; and Grilled Pork Tenderloin with root vegetable hash, braised red cabbage, spiced cider reduction, and pickled mustard seed.

Prior to joining XO, Marty worked in some of the top restaurants in the Capital City, most recently as Chef de Cuisine at Loie Fuller and as Sous Chef at the acclaimed Nick’s on Broadway, where he was responsible for all aspects of kitchen management, including staff management and seasonal menu development. Before Nick’s, Marty was Sous Chef at L’Epicurio, the former AAA Four Diamond restaurant in the Hotel Providence, where he supervised the kitchen and bake shop.

Marty holds an Associates degree in Occupational Studies in Culinary Arts from SUNY College of Agriculture and Technology, an Associates of Science in Food and Beverage Management, and a Bachelors of Science in Service Management from Johnson & Wales University in Providence. A native of Whitehall, NY, he currently resides in Providence.

2 Pauls Good Food

2 PAULS GOOD FOOD OPENS IN EAST PROVIDENCE

Paul Shire and Paul Roidoulis are at it again. One year after opening The ROI in Providence, they have opened 2 Pauls Good Food at 315 Waterman Avenue in East Providence. If that address rings a bell, it’s the former location of Vine Yard East, Cattails City Grille, and Joseph’s Family Restaurant.

With Paul Shire once again in the kitchen, the menu will feature American comfort food: prime burgers, macaroni and cheese, chicken pot pie, franks and beans, and Shire’s famous meat loaf. Open for lunch and dinner Tuesday through Sunday, every day will offer a different special: southern fried chicken, brisket pot roast, beef stroganoff, fish and chips, prime rib au jus, and shepherd’s pie.

Made-from-scratch soups, salads, and sandwiches are available at lunch with heartier fare on the dinner menu, including dishes from around the world: barbecued beef quesadilla, satay chicken skewers, Jamaican jerk chicken wings, shish kabob platters, steak alla mamma, Maryland crab cakes, and pasta dishes such as lasagna. The most expensive item on the menu is the filet mignon with mashed potatoes and vegetables at $21.95.

The drink menu features original and classic cocktails, beer on tap and by the bottle, and affordable wines starting at $5 a glass and $15 to $25 a bottle.

Shire said his latest venture is a casual neighborhood restaurant serving very good basic food. The interior has a clean modern look with banquettes for comfortable seating and large windows for natural light during the day. The color scheme is green and blue in the dining area, dark red and purple with granite in the bar. “We will offer great value, big portions, and quick lunches for those on a schedule,” Shire said.

For more information, call 228-PAUL, or visit www.2paulsgoodfood.com.