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Resource Links for Small Businesses During COVID-19 Crisis

by David Dadekian November 28, 2020
written by David Dadekian

We’re All In This Together


¿Necesitas COVID-19 recursos en español? Por favor, póngase en contacto con Dorcas International.

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

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

Jump down to:

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

Contact Your Government Representation

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

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

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

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

Governor Gina Raimondo – 401-222-2080 / governor@governor.ri.gov

Speaker of the House Nicholas Mattiello – 401-222-2466 / rep-mattiello@rilegislature.gov
Senate President Dominick Ruggerio – 401-222-6655 / sen-ruggerio@rilegislature.gov

Find your Senator and Representative in the RI General Assembly


CARES Act General Overviews

The Small Business Owner’s Guide to the CARES Act

CARES Act: Unemployment Insurance FAQ

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


SBA Coronavirus Pandemic Disaster Loans

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

Questions? Contact Mark Hayward, Rhode Island District Director and Regional Administrator for Region I at rhodeisland_do@sba.gov or mark.hayward@sba.gov

SBA Coronavirus Relief Options:

Economic Injury Disaster Loan including EIDL Forgiveness Advance

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

Paycheck Protection Program

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

SBA Express Bridge Loans

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

SBA Debt Relief

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

Rhode Island Grants and Funding

Verizon Small Business Recovery Fund

Citizens Bank – LISC Small Business Recovery Grant

Rhode Island Commerce Short-term bridge loans for restaurants and microbusinesses

Rhode Island Foundation and United Way of Rhode Island COVID-19 Response Fund Grants


City and Town Grants and Funding

Providence Business Loan Fund

East Providence COVID-19 Job Retention Loan Program

East Providence Small Business Assistance

Pawtucket Business Development Corporation COVID-19 Emergency Loan Program


Rhode Island Unemployment Insurance

Unemployment Compensation in the CARES Act FAQ

Understanding Rhode Island and Federal Paid Leave and Unemployment Insurance

Rhode Island Department of Labor and Training

COVID-19 emergency unemployment insurance benefits for gig economy worker, contract worker, small business owner, worker for hire or self-employed


Worker Relief Funds

Another Round, Another Rally

American Farmland Trust Farmer Relief Fund

National Restaurant Association National Restaurant Employee Relief Fund

One Fair Wage Emergency Fund

Restaurant Strong Fund

Southern Smoke Emergency Relief Program

United States Bartenders’ Guild Emergency Assistance Program


Other Rhode Island Resources

Rhode Island Department of Health COVID-19 page

Rhode Island Superior Court Business Recovery Plan

RI DHS is exploring an expansion of a SNAP Restaurant Meals Program (RMP) via a waiver. See details and complete the RI Food Policy Council form.

RI Food Policy Council Interactive Food Access Maps

Restaurants with Online Ordering and Take Out

Shop Local Food & Drink Businesses Online

Breweries Offering Curbside Can Sales


Other National Resources

Independent Restaurant Coalition

Restaurants Act – Tell Congress: Support Bipartisan Efforts to Improve Relief Efforts and To Provide Additional Funding

Restaurant Opportunities Centers United COVID-19 Resources

Restaurant Workers’ Community Foundation Resources for Restaurants and Workers Coping with the COVID-19 Emergency

James Beard Foundation Resources Restaurants and COVID-19

No Kid Hungry Find Free Meals for Kids

Centers for Disease Control and Prevention Coronavirus (COVID-19) page


Mental Health Resources

RI Foundation COVID-19 Behavioral Health Fund Grants

Crisis Text Line – message with a live, trained crisis counselor

Chefs With Issues Facebook Group

Ben’s Friends – food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction

Streaming Service Promotions (if it helps, it helps!)


With thanks to my friend Rick Simone of the Federal Hill Commerce Association and Providence Tourism Council

November 28, 2020 0 comment
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newswine & drinks

Cox Local Video: Bols Genever Cocktail Competition at The Eddy

by David Dadekian January 27, 2014
written by David Dadekian

Last November nine of Rhode Island’s top bartenders gathered at The Eddy in Providence, along with a crowd of many more bartenders, four judges and a lot of Bols Genever, to compete for a trip to Tampa to celebrate Repeal Day. Because of the Repeal Day prize the cocktails created were to all be Prohibition-era inspired.

The competing bartenders are all members of the Rhode Island chapter of the United States Bartenders’ Guild and it was certainly a friendly fight to see who created the best cocktail. Second place went to Vito Lantz of The Dorrance for his tobacco laced cocktail “The Nick.” The winner was The Eddy’s own Carlos Garcia with “A Bolswork Orange” also known as “Goddamn, Amsterdam” at The Eddy.

Here’s the recipe for Garcia’s winning cocktail:

  • 7 dashes of Angostura bitters
  • 1/4 ounce Demerara syrup
  • 1/2 ounce Bols orange curaçao
  • 2 oz Bols Genever
  • Absinthe rinse
  • orange twist

Cox Presents Eat Drink RI with David Dadekian is a video series produced by Cox Sports Online to showcase the vibrant and friendly food community in the Rhode Island area. Check out coxsportsonline.com for more local programming.

January 27, 2014 0 comment
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chefs & restaurantsfarmsnewswine & drinks

Eat Drink RI Festival Rhode Island’s First-Ever Three-Day Local Food Celebration Comes to Providence

by David Dadekian March 1, 2013
written by David Dadekian

Eat Drink RI Festival

EAT DRINK RI FESTIVAL
RHODE ISLAND’S FIRST-EVER THREE-DAY LOCAL FOOD CELEBRATION
COMES TO PROVIDENCE
Friday, April 19 through Sunday, April 21

PROVIDENCE, RI (March 1, 2013) – Celebrating the best of the culinary world in Rhode Island, the Eat Drink RI Festival is set to take the stage as the state’s very first three-day local food festival. Taking place Friday, April 19th through Sunday, April 21st, the inaugural festival will be held throughout downtown Providence, the city ranked #1 for Food / Drink / Restaurants in Travel + Leisure‘s “America’s Favorite Cities 2012.”

The Eat Drink RI Festival will feature a star-studded line-up of over 40 chefs, farmers, bartenders and producers including: James Beard Foundation Best Chef Northeast semifinalist Champe Speidel of Persimmon, Blackbird Farm, Jonathan Edwards Winery, James Beard Foundation Rising Star semifinalist Benjamin Sukle of The Dorrance, United States Bartenders’ Guild RI, Revival Brewing, Allen Farms, Dave’s Coffee, among others.

“Rhode Island’s culinary roots run very deep and have helped play a major role in the state’s unique identity and culture,” says Martha Sheridan, President & CEO of the Providence Warwick Convention & Visitors Bureau. “The Eat Drink RI Festival will celebrate our local food community and embrace a very important component of our heritage.”

The Eat Drink RI Festival is sponsored in part by Johnson & Wales University, world-renowned for its College of Culinary Arts and a driving force behind the rise of Providence as a top culinary destination on the world stage; and family-owned charcuterie maker Daniele, Inc., a proud member of the RI culinary community since 1976.

Festival highlights include:

FRIDAY, APRIL 19

Truck Stop to Benefit the Rhode Island Community Food Bank – Bank of America Center, Kennedy Plaza
The Festival will kick-off with tastings from 10 of Rhode Island’s best mobile restaurants, and pairings by Jonathan Edwards Winery and Narragansett Brewery.  Benefiting Rhode Island Community Food Bank, the Stop’s participating trucks include Championship Melt, Clam Jammers, Flour Girls Baking Co., Hewtin’s Dogs Mobile, Joedega, Like No Udder, Mijos Tacos, Rocket Fine Street Food, and Tallulah. “Truck Stop showcases the best of Rhode Island—our culinary talents as well as our compassion for those who are struggling to feed their families,” says Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank.

Cocktail Couture – Providence Biltmore Garden Room
Presented in partnership with StyleWeek Northeast, Cocktail Couture will pair the talents of Rhode Island fashion with the talents found behind the bar. The event will feature the works of local designers including Jessica Abernethy, Jonathan Joseph Peters and Nick Pini; with specialty cocktails created by Little Bitte Artisanal Cocktails. A portion of the proceeds will benefit AIDS Care Ocean State.

SATURDAY, APRIL 20

Education Panels – Providence Biltmore L’Apogee
Day two will begin with four panels dedicated to educating and entertaining attendees on the abundance and quality of local food and drink:

  • Slice & Dice: Hosted by Curt Columbus, food enthusiast and Artistic Director of Trinity Repertory Company, this roundtable with chefs from Gracie’s, Nick’s on Broadway, Persimmon and Tazza will speak to the essential know-how’s of cooking in Rhode Island.
  • Eat Local: Featuring local growers including Allen Farms, Aquidneck Honey and Blackbird Farm, the discussion will focus on the initiatives of this vital business and the process of farm to table.
  • Taste of Terroir: Embracing the true flavors of New England earth, Jonathan Edwards and other area winemakers will take a journey through local wine regions.
  • Brewing in Rhode Island: Discussion and tasting with local microbrewers including Revival Brewing and Ravenous Brewing Company.

Grand Tasting presented by Providence Monthly – Providence Biltmore Grand Ballroom
As the main Festival event, the Grand Tasting will feature beer, wine and spirit tastings as well as products from local food artisans. The highly anticipated demonstrations, The Tastemakers, will pair the region’s top chefs with local farmers to showcase the best in farm-to-fork cuisine.

SUNDAY, APRIL 21

Grand Brunch – Gracie’s
The Festival will come to a close at Gracie’s, Providence’s only AAA Four-Diamond restaurant; with dishes prepared by several of the area’s top culinary stars including: Gracie’s own Melissa Denmark, Food & Wine “People’s Best New Pastry Chef 2012” nominee; local pioneer Jonathan Cambra; vegetarian stars Jon Dille and Jordan Goldsmith; Momofuku alum James Mark; local WJAR NBC’s Chef Kaitlyn Roberts of Easy Entertaining Inc.; Joe Simone of PBS’s The Chefs of Cucina Amore; and two-time James Beard Foundation Rising Star nominee Derek Wagner. Artisan cocktails will be provided by members of the United States Bartenders’ Guild, RI Chapter, one of the fastest growing chapters in the country. In addition, the brunch will be accompanied by live performances from the Rhode Island Philharmonic, with a portion of the proceeds benefiting the Philharmonic’s Music Education programs.

For more information about the Eat Drink RI Festival or to purchase tickets, please visit www.eatdrinkri.com/festival online, on Facebook at facebook.com/eatdrinkri.

March 1, 2013 0 comment
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chefs & restaurantsnewswine & drinks

News Bites: Blount Clam Shack, XO Café, Iron Tender and ISES EXPOsed

by David Dadekian April 9, 2012
written by David Dadekian

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

The Blount Clam Shack

The Blount Clam Shack and Soup Bar has opened its doors in the “Knowledge District” of Providence, RI.

With a hot soup bar, guests can enjoy unlimited soup & fresh bread, giving them the option to try all of Blount Fine Food’s delicious and creative soups. The menu will cater to seafood lovers as well as those not fond of seafood; offering fresh salads, sandwiches and more. A retail area will offer a variety of fresh chowders, soups & dips to bring home and serve yourself. Delivery and catering is also in the works and will be incorporated into the Providence location, reaching out to all of the local businesses, hospitals and merchants, as well as the local colleges and universities.

The Blount Clam Shack is a local favorite where customers can count on the freshest seafood and an authentic New England feel. A year round location in Fall River, MA as well as seasonal locations in Warren, RI on Water Street, and also at the Crescent Park Carousel in Riverside, RI, customers in the area wait anxiously all year long until summer when they can go get their favorite New England seafood treats. Blount offers their own delicious New England Clam Chowder & Lobster Bisque, as well as their famous Clam Cakes, Fish & Chips, Whole Belly Clams, Lobster Rolls and the more non-traditional seafood specialties like the Fish Reubens and Fish Tacos.

The Providence location began serving on Wednesday, April 4 and is open Mondays 11 a.m. – 3 p.m. and Tuesdays – Saturdays 11 a.m. – 8 p.m.

XO Café

XO Café, located at 125 North Main Street in Providence, is pleased to present a selection of new menu items for dinner and Sunday brunch, inspired by the flavors of spring. For more information or to make a reservation, please call 401-273- 9090 or visit www.xocafe.com.

Chef Simon Keating’s new additions to the dinner menu include such appetizers as Maine Lobster Risotto with dill crème fraiche and sesame crackers; Local Asparagus & Slow Roasted Tomatoes with Baffoni Farm poached egg, crispy bacon, and edible flowers; a Spring Salad of Narragansett Sea Salty feta, toasted almonds, haricot vert, local baby lettuce, and Wishing Stone Farm honey vinaigrette; and Spinach & Mushroom Ravioli with Narragansett ricotta and chervil cream.

Entrees feature Roasted Free Range Chicken with Farming Turtles shiitake mushroom risotto, local asparagus, and pan juices; Grilled Spring Leg of Lamb with beluga lentils, rosemary jus, and garlic chips; Seared Bomster Scallops with crispy pork belly, Asian slaw, and spicy miso; and sautéed locally-caught Fluke with spring vegetables, udon noodles, lemongrass nage, and tempura Beach Blonde oyster from Charlestown.

Dessert additions include Strawberry & Rhubarb Polenta Crisp with vanilla custard cream and Deconstructed Carrot Cake: carrot sorbet, cream cheese panna cotta, and sponge cubes.

XO’s brunch specialties begin with the Dirty Red Snapper Bloody Mary, featuring house made Bloody Mary mix with gin and olive juice; the Vong Mimosa with sparkling wine, Malibu, and mango puree; and the Sunrise Mimosa featuring sparkling wine, fresh grapefruit, and St. Germain.

Brunch dishes for the season include French Toast with Silver Star sweet bread, crème brulee custard, sliced strawberries, and warm maple syrup; Florentine Benedict with sautéed spinach, mushrooms, English muffin, home fries, and lemon Hollandaise; and Omelets composed of Baffoni Farm eggs and Maine smoked salmon, spinach, and Narragansett ricotta or pecan-smoked bacon, mushroom, and Cabot Cheddar.

As always, guests who enjoy Sunday brunch in their pajamas will receive a complimentary classic mimosa or Bloody Mary featuring XO’s proprietary blend of tomato juice, horseradish, Worcestershire, and hot peppers garnished with pickled green beans.

XO Café serves dinner Sunday through Thursday from 5:00 p.m. until 10:00 p.m. and Friday and Saturday from 5:00 p.m. until 11:00 p.m. Sunday brunch is served from 11:00 a.m. to 2:30 p.m. For more information or to make a reservation, please call 401-273- 9090 or visit www.xocafe.com.

Iron Tender

Join us for the Iron Tender 2012 Bar War Challenge! Monday, April 9th – May 21st at the Lighthouse Bar @ Twin River Casino at 7:30 p.m. 5 weeks of competitions! 1st place winners each week & the 2 highest scoring overall teams after 5 weeks will advance to the finals! 7 teams will compete in the finals, Win over $5,000 in cash & prizes! To enter, contact Frank Martucci at 401-475-8495 or Scott Burchfield at 401-475-8392. 100 Twin River Road, Lincoln RI 02921 ~ www.twinriver.com

For more information about the event see the Iron Tender Facebook page.

ISES EXPOsed

Internation Special Events Society (ISES) Rhode Island Presents: ISES RI EXPOsed, showcasing the best of the special events industry in Southern New England. This event will introduce you to the best and brightest of the Special Events Industry and will give you access to resources and new ideas. This is NOT your traditional trade show. Wednesday, April 11, 4 – 9 p.m. at Twin River Casino Event Center, 100 Twin River Rd., Lincoln, RI 02865. Phone: 401-465-5177, Email: info@isesri.org.

Eat Drink RI‘s David Dadekian is moderating and judging food & drink events as part of the ISES-RI Test Kitchen at the Expo. The first is a 5 p.m. panel discussion Culinary Trends and Dietary Requirements in Menu Planning with Chef Zach Tenen from The Dorrance, Pastry Chef Jill Puleo from Sugarbird Bakery and Chef Kaitlyn Roberts from Easy Entertaining Inc.

At 6:30 p.m. the Rhode Island chapter of the United States Bartenders’ Guild is holding Mixology Lab Demonstrations with Frank Martucci, Michael Lester and Brendan Chipley Roane.

At 7:30 p.m. the ISES-RI Test Kitchen turns into a kitchen stadium as Chefs Mark Garofalo of Fire Works Catering and Dean Dassler of Twin River go head-to-head in a Cooking Competition to prepare one appetizer and one entree with a secret ingredient.

The Expo is free to the public. Register in advance online.

April 9, 2012 0 comment
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