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Hope & Main and Rhode Island DEM
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News Bites: Rhode Island DEM Grant Awards / Hope & Main Receives USDA Grant / Barnaby’s Public House Opening

by David Dadekian May 9, 2019
written by David Dadekian

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


DEM Promotes Growth of Local Farm Economy with Latest Grant Awards

A total of $276,614 will be invested to support specialty crop production and sales in Rhode Island

Rhode Island Department of Environmental Management
Rhode Island Department of Environmental Management

The Department of Environmental Management announced today the award of $276,614 in farm viability grants to seven Rhode Island-based groups working to support local agriculture; the grants are made possible by the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program and will support efforts to increase specialty crop production and grow the marketplace for these crops in Rhode Island.  USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

“We’re delighted to support Rhode Island specialty crop growers and cultivate their practices through this grant round and look forward to the success of these projects,” said DEM Director Janet Coit.  “Congratulations to these grant recipients for their innovative efforts to strengthen markets for specialty crops and foster growth in our state’s farming industry.”

Grant recipients include:

Farm Fresh Rhode Island – $50,000 Funding supports the expansion of the educational component of the farm-to-school program through farm and classroom-based educational opportunities for both students and school nutrition professionals.  Field trips will provide hands-on, experiential educational opportunities for Rhode Island children to understand where their food comes from and think critically about the importance of local food.  A separate series of field trips will provide professional development opportunities for school nutrition professionals to identify ways to begin or strengthen farm-to-school programming through local specialty crop purchasing practices.

Caserta Productions – $49,984 Funding supports creation of seven new episodes of the Harvesting Rhode Island television series to promote Rhode Island specialty crop growers and educate consumers on the benefits of buying locally-produced crops.  New episodes to cover topics including young farmers staying in Rhode Island and the cost of farmland, the relationship between renewable energy and the loss of farmland, climate change, and vertical growing. Discussions with farmers will include organic farming, issues about solar panels and alternative energy on the farmland.

Northeast Organic Farming Association of Rhode Island (NOFA/RI) – $30,950 Funding supports NOFA/RI’s efforts to train and provide technical assistance to local organic farmers.  Specifically, efforts will include continuing and enhancing NOFA/RI’s farmer-to-farmer advisor program, a series of on-farm workshops, an advanced growers’ seminar, an educational conference, and enhanced publicity/outreach/education efforts including direct contact with consumers at farmers markets and other venues.

Southside Community Land Trust (SCLT) – $29,858 Funding supports efforts to increase the impact of SCLT’s Food Hub, which aggregates and distributes specialty crops grown at urban farm sites in greater Providence, by developing digital platforms for customer ordering and invoicing, and systems for improved inventory control; providing logistical support for the increasing volume of crops sold through the Food Hub and for coordinating with new customers; and increasing the number of access points for low-income, socially disadvantaged community members to buy fresh, healthy produce grown by local farmers; and developing food systems and entrepreneurial competencies for college-age employees. 

African Alliance of Rhode Island (AARI) – $14,500 Funding supports AARI’s efforts to expand access to locally grown organic specialty vegetables, greens and value-added products to people living in food desert neighborhoods in upper and lower South Providence.  Specifically, the project will support AARI beginning farmers who grow produce for home consumption and to sell at local farmers markets by creating three new pop-up farmers markets in areas where farmers markets do not currently operate and continuing to offer locally-sourced fresh produce at established venues.

Wishing Stone Farm – $12,375 Funding supports the development of technologies and a protocol for no-till vegetable production specific to New England soils and seasonal time horizons.  The project will include soil testing to examine fertilizer and moisture needs and ways to increase the amount of organic matter levels in no-till soils.  A video will be produced to update farmers on this new technology and a slideshow/talk on no-till vegetable production will be presented at the biennial meeting of the New England Vegetable Growers Association. 

Additionally, DEM received $88,947 under USDA’s Specialty Crop Block Grant Program to strengthen its buy local campaign, “Get Fresh, Buy Local.” The funds will be used to help increase consumer awareness and demand for specialty crop products. Rhode Island is experiencing significant growth in its agricultural and local food sector. The state’s food system now supports 60,000 jobs, and Rhode Island is one of a few states where the number of farms is on the rise, now standing at more than 1,200 farms. The state is a national leader in the percent of its farms selling directly to the public. Green industries in Rhode Island account for more than 15,000 jobs and contribute $2.5 billion to the economy.


State’s Premier Culinary Incubator, Hope & Main, Receives $178,000 Usda Grant To Increase Access To Local Food

Non-Profit Earns Competitive Grant for Unique National Model that Drives Both Supply and Demand for Rhode Island Made Product

Hope & Main and Rhode Island DEM

Hope & Main opened its doors as a start-up of start-ups and an engine of innovation, small business development, and job creation in Rhode Island’s growing food economy. Founder and President, Lisa Raiola says, “We have been one lesson plan ahead of the class when it comes to developing our incubation program. We had no preconceived ideas about best practices in this market and were deliberate in listening to the needs of our members so we can address major pain points and develop a comprehensive approach to helping new food businesses to launch and scale.”  

In its 18,000 square foot shared-use facility in Warren, RI, Hope & Main provides affordable access to four specially-equipped commercial kitchens. “Equally, if not more important to the success of these emerging businesses,” says Raiola, “is the ability to reach direct consumers and purchasers with these new products. Production space is not enough. These entrepreneurs need a partner in promotion. That is where the Farmers Market Promotion Program (FMPP) USDA grant comes in.”

U.S. Senator Jack Reed, a senior member of the Appropriations Committee and an early champion of the Hope & Main concept, said: “Hope & Main was selected for a $178,000 three-year FMPP grant for its innovative incubation model that combines technical assistance for food production with promotional programs that connect makers to direct consumers and large purchasers.  I have met many of the producers and makers, and they always have a fascinating story to tell, to go along with delicious food.  This grant will help spread the word, help Hope & Main expand its reach, and develop new market opportunities for producers and makers. I commend Lisa Raiola for her vision and leadership, and I hope this innovative incubator will help us continue building a stronger local food system for Rhode Island.”

With the help of funders such as the USDA’s Agricultural Marketing Service, Commerce RI and the Rhode Island Foundation, Hope & Main has serviced over 300 food businesses, launched 177 new businesses and assisted 40 businesses to graduate into their own facilities throughout Rhode Island and the region. These 40 graduates have created 351 jobs and have poured millions of dollars into the State’s emerging food sector. In just four years, this non-profit incubator is among the top 10% of all culinary incubators in the country.

The FMPP grant will help Hope & Main to assist members to broaden and diversify access to their products.  The funds will support distribution partnerships with Farm Fresh Rhode Island to reach retail and institutional buyers through Market Mobile; and Crave Food Systems with whom they have developed an app to enable consumers to order products directly from members. The grant will support education for members in branding and marketing local products. In addition, with the help of the RI Community Food Bank, funds will help expand access to local food at Hope & Main’s Schoolyard Market and Meet Your Maker market, to food insecure neighbors in the East Bay and throughout Rhode Island.   

When asked what is next for Hope & Main, Raiola says as members have graduated the team is excited to help the pipeline of new applicants bring their good food ideas to market. With the recent addition of a Contract Manufacturing Technical Assistance Program through an Innovation Network Matching Grant from the State, Hope & Main can now help start-up food businesses by performing small batch manufacturing for them at their Warren facility.  She says, “The ability for our entrepreneurs to get out of the kitchen and on the road to sell their products will help them to scale more rapidly, and reach sustainability sooner.”


Barnaby’s Public House Opening

Barnaby’s Public House
Barnaby’s Public House

Barnaby’s Public House, located at 385 Westminster St, Providence, in the historic Conrad Building, is excited to announce its opening in early January. 

Barnaby’s will celebrate the era of pre-prohibition, when drinks were serious and American cuisine was simple and delicious. It’s prime location in the Conrad Building, which was erected in 1885 by the new establishment’s namesake, Jerothmul Barnaby, has been completely restored to showcase the Victorian details and the ornate characteristics of the era. 

The story and historical significance of Barnaby’s is a key component of the establishment. The scandalous legend and murder of Jerothnul’s wife, Josephine, in 1881 (the first death by mail in the country), will be shared with all guests in a variety of ways ranging from the décor to the food and drinks that will certainly spark curiosity and interest.  

Under the leadership of David Bertolini and Michael Santos, owners of Providence Coal Fired Pizza, Barnaby’s will pride itself on offering craft cocktails and beers, fine wines, and an impressive selection that includes whiskeys, bourbons, and ryes. 

Barnaby’s will be open 7 days a week, serving its full menu from 11:30 am to 10:00 p.m. Monday to Thursday and a late night menu on Fridays and Saturdays. The bar will be open daily from 11:30 am to Midnight, Sunday to Thursday, and until 1:00 am on Fridays and Saturdays.

Please visit www.barnabyspublichouse.com for more information and updates.

May 9, 2019 0 comment
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News Bites: Preppy Pig BBQ Brunch / Sons of Liberty Spirits New Seasonal Release / RI DEM Announces New Agriculture Grant Awards

by David Dadekian May 9, 2019
written by David Dadekian

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


Preppy Pig BBQ, Named Rhode Island’s Best BBQ By Thrillist, Announces Brunch At Their Warren Location

Preppy Pig BBQ

Lots of restaurants offer Brunch, but no one is doing it quite like Preppy Pig BBQ in Warren. Beginning Sunday, November 6th from 10 a.m. – 2 p.m., a brand new brunch experience begins. Known for its easy, low and slow lifestyle, BBQ has barely crossed into the uncharted New England waters and owner Patrick Boylan DeSocio is doing it right. With custom smokers, quality meats and sides, and a dedicated staff of barbecue enthusiasts, Preppy Pig has received local, regional and national recognition, and for good reason. The menu is classic, authentic and brings people together – just the way a good BBQ joint should.

Brunch at Preppy Pig will feature savory favorites such as Briskets & Gravy with sausage gravy over homemade buttermilk biscuits, a Pulled Pork Benedict on griddle fried cornbread with beef fat potato hash & dressed arugula, and a Monte Cristo Sandwich with house cured ham or bacon, topped with pulled pork, melted Swiss cheese, and caramelized onions on a sweet Portuguese bolo. Also, Preppy Pig is collaborating with the enormously successful PVDonuts to create the Ultimate Breakfast Sandwich. Slow smoked pork, housemade apple butter, and Vermont sharp cheddar will be sandwiched between their maple bacon glazed donut. Of course, no brunch is complete without some boozy beverages to get the day started. Preppy Pig has a full liquor license and will feature a Bloody Mary con Carne.

“We have been working incredibly hard since opening Warren in June and Jamestown in September to assemble the best possible BBQ team around, and we are finally there! I couldn’t be happier with the way things are coming together for us. I have to tip my cap to our amazing staff and the hard work they are putting in to get us to the next level!” said Patrick. “We are more than excited to put this BBQ brunch together and see where it goes. BBQ is always an adventure and we sure are enjoying the ride. Please come on over to our Warren location and saddle on up . . . you won’t be disappointed!”

Enjoy Brunch at Preppy Pig every Sunday from 10 a.m. – 2 p.m beginning on Sunday, November 6th.


Sons of Liberty Spirits Co. Releases Gala Apple – a Celebration of Fall in New England

Rhode Island Craft Distillery Recognized for World’s Best Flavored Whiskey Extends First-Ever Seasonal Line with All-New Apple Flavored Whiskey

Sons of Liberty Spirits Co. Gala Apple

Sons of Liberty Spirits Co. is proud to announce the newest addition to the first-ever seasonal line of whiskies with Gala Apple.

Gala Apple joins the first U.S. craft whiskey to ever take home World’s Best honors from Whisky Magazine’s annual World Whiskies Awards – Pumpkin Spice Whiskey, in Sons of Liberty’s family of seasonal whiskies.

“We launched the first-ever seasonal line of whiskies in 2012 with the idea that brewers had been crafting seasonal beers for so long, why not bring that concept to whiskey?” said Sons of Liberty Owner, Mike Reppucci. “Being a New England distillery, the seasonal flavors harvested here are awesome to work with and we love pairing those flavors with our whiskies to create a drink appropriate for the season.”

Sons of Liberty utilized more than 9,000 fresh Gala Apples from two Connecticut orchards, Blue Hills Orchard and Drazen Orchards, for its inaugural release of Gala Apple. The apples were brought to New England Cider Company where the apples were shredded into a sauce-like mash called pumice. This mash of apples was then pressed to extract as much juice as possible from the fresh fruit. The Sons of Liberty crew brought the delicious juice back to the distillery where they blended it with a barrel-aged whiskey they made specifically for this release.

The finished product begs to be enjoyed on a cool, New England fall night. The crisp, subtly sweet apple notes pair perfectly with the whiskey to create a drink that is fit for the season. With no artificial flavors added, Gala Apple lacks the sweet, saccharin taste of common flavored spirits and delivers a natural pairing of local seasonal produce and single-malt craft whiskey.

Gala Apple is now available throughout Rhode Island, Massachusetts and Connecticut.


DEM Continues to Promote Growth of Local Agriculture with Latest Grant Awards

Funding supports specialty crop production, sales in Rhode Island

Rhode Island Department of Environmental Management

The Rhode Island Department of Environmental Management (DEM) today announced $225,524 in grant awards to five local groups working to grow the state’s agricultural sector.  The grants, funded under the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program, support efforts to grow the marketplace and increase local production of specialty crops.  USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

“Agriculture is an important, diverse industry poised for growth in Rhode Island,” said DEM Director Janet Coit. “We’re pleased to announce these awards that support our local growers and their businesses as well as increase consumer understanding and demand for Rhode Island’s specialty crops.  The work these grant recipients are doing is vital to ensuring the continued viability of agriculture in Rhode Island, and we are proud to be a partner. Kudos to all!”

Grant recipients include:

Farm Fresh Rhode Island – $50,000

Funding supports creation of a farm-to-institution advocacy group focused on increasing use of local specialty crops in school, university, and hospital cafeterias.

Southside Community Land Trust – $25,750

Funding supports creation of a food hub that will collect specialty crops grown at urban farm sites in the Providence area and distribute to Rhode Island’s low-income communities.

Northeast Organic Farming Association of Rhode Island (NOFA/RI) – $20,800

Funding supports NOFA/RI’s efforts to train and provide technical assistance to local organic farmers.  Available trainings will include advanced grower seminars and on-farm workshops where organic techniques will be reviewed. Participating farmers also have access to an advisor to support them in producing high-value organic crops.

RI Organic Farm Market – $29,730

Funding supports RI Organic’s market and “Farm Share Baskets” program. Through this program, RI Organic delivers locally sourced, organic and non-GMO specialty crops to Rhode Island residences.

University of Rhode Island – $21,851

Funding supports the Department of Nutrition and Food Sciences’ efforts to increase production of African-origin vegetable crops on Rhode Island’s urban farms. Efforts also include educating urban growers and providing community workshops on these crops.

Additionally, DEM received $77,393 under USDA’s Specialty Crop Block Grant Program to support its buy local campaign, “Get Fresh, Buy Local.” The funds will be used to help increase consumer awareness and demand for specialty crop products.

Rhode Island is experiencing significant growth in its agricultural and local food sector.  The state’s food system now supports 60,000 jobs, and Rhode Island is one of a few states where the number of farms is on the rise, now standing at more than 1,200 farms. The state also leads the nation in the percent of its farms selling directly to the public. Green industries in Rhode Island account for more than 15,000 jobs and contribute $2.5 billion to the economy.

For more information about the Specialty Crop Block Grant awards, visit USDA.gov.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.

Disclosure: Preppy Pig BBQ is a client of Eat Drink RI Marketing Services

May 9, 2019 0 comment
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News Bites: RI Honors Food Day, Farm to School Month / Pawtucket Wintertime Farmers Market / Jamestown FiSH / Coastal Wine Trail

by David Dadekian October 20, 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.

Rhode Island Honors Food Day, Farm to School Month

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

The RI Farm to School Project is busy throughout the month of October, supporting special events and distributing resources to engage the state’s schools and institutions in fresh, delicious and nutritious local eating. Governor Gina Raimondo recently proclaimed October to be “RI Farm to School Month.” And the most recent USDA Farm to School Census revealed that Rhode Island schools rank number-one in the nation for district participation in Farm to School programs!

At the same time that obesity and diabetes are occurring in our nation at record rates among children, Farm to School activities empower youth to think critically about the food they eat, to learn about nearby farms and how food is produced, and to taste for themselves that healthy, fresh foods are delicious. Farm Fresh Rhode Island’s Farm to School Project is a critical part of the non-profit’s strategy for fostering a culture of healthy eating in the next generation of consumers. As larger local farms seek secure wholesale markets, school meals represent a viable outlet for Rhode Island farmers. Farm Fresh RI hopes that local food celebrations generate enthusiasm among diners and demand by meal providers so that RI Grown items continue to appear regularly on cafeteria menus.

“Consistent purchases by institutional customers such as Rhode Island’s school food service providers are what our agricultural producers need to assure their investments in expansion,” notes Farm Fresh RI Co-Executive Director Sheri Griffin. “These sustainable purchasing relationships are a win-win for everyone. Our students benefit by enjoying the freshest and most delicious food as our agricultural economy thrives. This kind of activity fosters the development of a secure and sustainable local food system.”

Instagram art contest sponsored by the RI Fruit Growers Association
In celebration of both National and Rhode Island Farm to School Month, as well as Farm Fresh RI’s “Harvest of the Month” initiative featuring apples for October, the RI Farm to School Project hosted an Instagram art contest sponsored by the RI Fruit Growers Association. Rhode Island middle school students (5th – 8th grade) were invited to submit artwork or photography depicting their enthusiasm for Farm to School, Rhode Island agriculture and Rhode Island grown foods. Two fifth-grade students from Reservoir Avenue School in Providence won the contest for their class with colorful drawings of RI Grown fruits and vegetables. Teacher Maureen Rooney’s class will enjoy the first-place prize: apple picking while on a farm fieldtrip Tuesday, October 25, hosted by Steere Orchard in Greenville, RI. The class will also celebrate the second prize, a local foods classroom cooking extravaganza. Students will use RI Grown foods to prepare brunch this Friday, October 21. Menu items include veggie frittatas featuring various vegetables from RI Mushroom Company and multiple RI farms, Baffoni Farms eggs, Schartner Farms sweet potato hash, Steere Orchard apple crisp, and apple pie smoothies using Narragansett Creamery yogurt.

Sodexo Providence, the food service provider at Reservoir Avenue School, will hang the winning artwork in the cafeteria—where all students can view it while enjoying a Great RI Apple Crunch on Food Day, October 24.

The Great RI Apple Crunch, October 24
The second annual Great RI Apple Crunch will be held at Pell Elementary School in Newport, RI, on October 24th—Food Day. To celebrate, the entire school population (including over 850 students, plus faculty and staff!) will gather at 2:00 pm on the school lawn to simultaneously bite into a delicious apple grown locally at Steere Orchard.

The event is coordinated by the school’s food service director, Cindy King of Chartwells, and Farm Fresh RI’s Farm to School team. Chartwells and Farm Fresh RI have worked together in Newport and all East Bay school districts for over 10 years to promote RI Grown foods in school meals and to facilitate food education activities like classroom nutrition lessons, gardening programs and after-school cooking clubs.

This October, Chartwells is participating in Farm Fresh RI’s “Harvest of the Month.” In exchange for printed marketing materials and support with local food celebrations, the district has committed to purchasing RI Grown apples three times during the month!


Farm Fresh RI Wintertime Farmers Market Celebrates 10th Year!

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

Farm Fresh RI Pawtucket Wintertime Farmers Market 2016 poster

The Pawtucket Wintertime Farmers Market is opening for its 10th season on November 5, 2016. The largest indoor farmers market in New England, it will be open every Saturday through April 29, 2017 from 9am to 1pm — this year including both December 24 (Christmas Eve) and December 31 (New Years Eve). That means extra holiday shopping opportunities for consumers and more chances to support local businesses.

To celebrate the 10th anniversary of the wintertime market, Farm Fresh Rhode Island will be hosting special events, cooking demos, give-aways, and sales throughout the season. Ever growing, the 2016–2017 Pawtucket Wintertime Farmers Market will be home to a bustling community of shoppers, families, musicians, artists, growers, and artisans gathering over a shared interest in delicious locally grown foods. The market will feature over 80 new and returning vendors selling a huge array of local products, from fresh produce, seafood, poultry, meats, and cheeses to baked goods, prepared foods, herbal remedies, seasonal flowers and wreaths… and so much more! The Pawtucket Wintertime Farmers Market is located in two spacious hallways at 1005 and 999 Main St., Pawtucket, RI 02860. The R-Line bus literally stops at the market’s front door. Multiple parking lots are provided for convenience, and street parking is available in the surrounding neighborhood. Ramp accessibility is located at the 999 Main St entrance and in the building’s center courtyard. For more information: farmfreshri.org.

From Humble Beginnings — 10 Years of Supporting Local Growers
“Let’s just do it. Let’s find a place!” That was how it all started, seemingly simple words that transformed years of dreaming into a realistic way to support RI food producers all year long. Farm Fresh RI Co-Executive Director Sheri Griffin was there, then just starting at the fledgling nonprofit. Griffin along with Farm Fresh RI founders Louella Hill and Noah Fulmer knew that local growers need a consistent marketplace to thrive, even after the New England temperatures start to dip. But asking for a commitment from vendors and pulling together all the logistics were far from a sure thing.

“At first, we weren’t even certain it would fly,” explains Griffin. “As a grower, it’s one thing to need a marketplace. It’s another to be able to dedicate valuable time and resources to test new waters.” In fact, the market may not have gotten off the ground in 2007 without integral support from AS220, a Providence gallery and forum for the arts that donated space and tables for that first wintertime market. But the market was a hit almost immediately — thanks to Hill Orchards, Simmons Farm, Matunuck Oyster Farm, Earth Essence Herbals, Wishing Stone Farm, Jack’s Snacks and Whispering Elms Farm blazing the trail, and Farm Fresh RI rounding out the market with buy-in from other small vendors. So, after that first season, Griffin and team were again in search of a space to house the growing demand.

By the following November, 2008, the market had moved to its current home in the Hope Artiste Village in Pawtucket, after recommendations by Farm Fresh RI friends and market partners New Harvest Coffee Roasters and Seven Stars Bakery, which had already set up shop in the building. Jumping dramatically from 7 to 51 vendors in just its second year, the market’s success was a boon, and it has continued to thrive in the years since. In Fall 2012, with the market bursting at the seams, Farm Fresh RI expanded the market into two hallways — as it will continue to be this, the 10th year!

“The Wintertime Market has made a real difference to a lot of local growers,” explains Griffin. “Having a stream of income from the other eight months of the year can help make or break small food & agra businesses. And our community is hungry for what they catch, grow and create. Making these connections is what Farm Fresh RI is all about.”

Cash, Credit/Debit, EBT Accepted
The market accepts cash, check, credit/debit, and EBT. For shoppers using SNAP (Supplemental Nutrition Assistance Program) benefits, Farm Fresh RI provides a 40% bonus! Customers simply swipe their EBT card at any of the market Welcome Tables and receive tokens to spend on groceries at the market. For every $5 swiped on EBT, shoppers get $2 FREE Bonus Bucks to buy fresh fruits and vegetables — and the tokens never expire!


Sunday Brunch Begins at Jamestown FiSH

At Jamestown FiSH, Sunday Brunch is a special event. We have made every effort to elevate its status to an art form. With imaginative twists on traditional dishes and inventive new creations inspired by European cuisine, we strive to give our guests an unprecedented dining experience.

A sampling from the menu includes: Omelette, served with a side of Scotch Whiskey Smoked Salmon or Prosciutto & Atwell’s Gold Cheese; Ceufs en Meurette, a classic Burgundian egg dish comprised of two poached eggs topped with a sauce made with copious amounts of red wine, bacon, shallots and mushrooms, then harmonized with a touch of butter and served on top of toasted country bread; Brioche Paine Perdu, with apple-cranberry compote; Jamestown Fish Soup, a spicy soup made with the daily catch, tomato, saffron, fennel hot pepper and a gruyère frico and; Cod “Acqua Pazza,” local Cod poached in a “crazy water” of white wine, hot pepper, garlic, parsley and a touch of tomato and served with potatoes and spinach.
(view the entire menu)

Join us in our sunny dining room from 11 a.m. – 2 p.m. each Sunday through May. A dinner menu is offered from 2 p.m. – 7 p.m.


Demand for CT, RI, & MA Coastal Wines Peaks with Record Attendance

Tasting Deal for 10th Anniversary of Coastal Wine Trail

Newport Vineyards in Fall, photo by Marianne Lee Photography

Newport Vineyards in Fall, photo by Marianne Lee Photography

Look out, Napa! Wineries in Connecticut, Rhode Island, and Massachusetts are seeing record demand for their whites, reds, and sparkling beverages. The Coastal Wine Trail, a nonprofit group of 14 wineries that weave through the heart of Southeastern New England, has quietly built a reputation for serving nationally recognized wines in unique tasting rooms that offer a deep connection to the roots of each bottle. Tourists and locals alike are taking notice, making the Coastal Wine Trail a top destination in New England.

The secret’s out. Tickets for the Coastal Wine Trail’s annual Wine, Cheese, and Chocolate Festival sold out two months before the event, even after expanding the event to allow 600 hundred additional guests. Even wineries are taking notice. In the past year, five new wineries have joined the Coastal Wine Trail, skyrocketing foot traffic to the wineries.

“There is a new energy on the trail,” said Maggie Harnett, Director of the Coastal Wine Trail, which is celebrating its 10th anniversary this year with special tasting deals. “There is a growing awareness that wines made in Southeastern New England are truly exceptional and can compete on a national level.”

Member wineries have amassed an impressive collection of international and national awards, including a Gold Medal in the 2016 Indy International Wine Competition, a Silver Medal in the 2015 Amenti Del Vino 22nd Annual International Wine Competition, and second place in the Dry White Wine category from the Connecticut Specialty Food Association. Saltwater Farm Vineyard was named one of the Top 50 Romantic Wedding Venues in the U.S. by Brides Magazine.

The secret to the Coastal Wine Trail’s success? An unusually tight-knit community of winemakers who are dedicated to creating more than great wines. These winemakers, including a former dentist, snowboarding instructor, and engineer among them, want to convert every visitor into wine lovers, as they were once converted. Call them wine missionaries, because to join the Coastal Wine Trail, you must have a tasting room to connect with visitors.

Close proximity to each other also means travelers can tour the entire Wine Trail in two to three days, all the while sticking close to New England’s scenic coastline. The heart of the Coastal Wine Trail is less than 3 hours from New York City and 90 minutes from Boston.

To celebrate the Coastal Wine Trail’s 10th anniversary, member vineyards are offering a barrel of a deal for just a few more weeks: 67% off a Vintner’s Tasting Ticket that includes wine tastings for two at each of the 14 member wineries. Bottle yours today for just $99. Vintner’s Tasting Tickets can be purchased on the Coastal Wine Trail website: http://coastalwinetrail.com/on-sale-vintners-tasting-ticket/.

October 20, 2016 0 comment
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News Bites: RI DEM Grant Opportunities / Coggeshall Farm Museum Crowdfunding Campaign / Stock Culinary Goods & Garrison Confections / Newport Restaurant Group to Open Avvio

by David Dadekian January 27, 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.

DEM Promotes Growth of Green Economy with Latest Grant Awards

Nearly $400,000 to be invested in small businesses to foster innovation and growth of local food and agriculture

Rhode Island Department of Environmental Management

Rhode Island Department of Environmental Management

As part of its efforts to expand the green economy in Rhode Island and support working families, the Rhode Island Department of Environmental Management (DEM) announced today the availability of $380,000 in grant funding to local small businesses under the Local Agriculture and Seafood Act (LASA) and Farm Viability programs. The grants are designed to increase the competitiveness of Rhode Island products in the marketplace and help local farmers and food partners grow their businesses.

“Rhode Islanders take great pride in their agricultural heritage and diverse food cultures,” said DEM Director Janet Coit. “It is part of what makes our state such a special place to live, visit, and raise a family.  And increasingly, local food and agriculture are hotbeds for innovation and entrepreneurship – spurred on by a growing awareness of the benefits of eating fresh, locally grown food and being connected to a local farmer, nursery, or fisherman. We’re proud to invest in the continued growth of local food and green industries and to support the many new businesses, working families, and innovative initiatives funded under these programs.”

Local Agriculture and Seafood Act (LASA) Grant Program

In partnership with the Rhode Island Food Policy Council, the LASA grant program provides up to $20,000 awards to new and small farmers, producer groups, and non-profits to support the growth and sustainability of Rhode Island’s farming, aquaculture, and seafood industries. Now in its third year, the LASA program funds both program and capital projects.  For capital projects, priority is given to initiatives that (1) directly benefit new or small agriculture producers; (2) foster new collaborations or share new information among Rhode Island food-system partners; or (3) support new products or new sales channels with clearly defined markets.

“Adequate nutritious food is essential to human wellbeing and the bedrock of economic development,” said Kenneth Payne, Chair of the Rhode Island Food Policy Council. “LASA is a building block in strengthening Rhode Island’s agriculture and seafood sectors. Let’s all eat well and enjoy Rhode Island’s best.”

LASA is a public-private partnership funded through the state with generous support from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation, and the Rhode Island Foundation.  A total of $230,000 is available for the 2016 grant round.

For grant guidelines and to apply, visit dem.ri.gov.  Applications must be received by 11:59 p.m. on February 16. Applications may also be mailed or hand-delivered to DEM Division of Agriculture, Room 370, 235 Promenade Street, Providence, RI 02908 by 4 p.m.on February 16; however, applying online is strongly encouraged.  Awards will be announced as part of the Rhode Island Agriculture Day held each spring.  Non-profit organizations are eligible for program funds only.

Farm Viability Grant Program

The Farm Viability Grant Program, made possible by the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program, supports efforts to increase specialty crop production and grow the marketplace for these crops in Rhode Island.  USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

The grants – open to individual farmers or agricultural or educational groups – fund projects up to two years in duration that support the continued vitality of local agriculture.  Funded areas include, but are not limited to, research, marketing, food safety and security, plant health, “buy local” initiatives, and development of cooperatives.  For a complete list of funded areas visit www.dem.ri.gov.

Fund projects will support the broad competitiveness of locally-grown specialty crops in Rhode Island.  Initiatives that benefit a sole commercial product or provide a profit to a single individual or group will not be considered.  Single entities are encouraged to participate as project partners.  For this round, $150,000 is available in grants ranging from $10,000 to $50,000. To date, DEM has awarded more than $2 million in farm viability grants to support the competitiveness of locally-grown specialty crops.

For more information, visit www.rigrown.ri.gov.  Applications accompanied by a W9 form should be mailed to DEM Division of Agriculture, Room 370, 235 Promenade Street, Providence, RI 02908 and postmarked no later than March 31, 2016.

In addition to these grant programs, DEM works across many fronts to accelerate growth of the local food economy, which supports 60,000 jobs in Rhode Island.  The department continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge and Snake Den farm properties.  The state’s food system now includes 1,243 farms, an increase of 44 percent from 2002, and nearly 70,000 acres of farmland.  And Rhode Island’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy.

The Ocean State is a national leader in direct-sales to consumers, with approximately 50 seasonal farmers markets in the state’s urban, suburban and rural areas; seven indoor winter markets; and numerous pick-your-own and farm-stand operations.  In partnership with the Seafood Marketing Collaborative, DEM developed the RI Seafood brand to uniquely identify Rhode Island seafood in the marketplace and help local fishermen and distributors grow their businesses.  In 2015, nearly 100 million pounds of seafood arrived at Rhode Island ports, with an ex-vessel value over $75 million.  There are 20 registered users of the RI Seafood brand – which was recently featured as part of Newport Restaurant Week, the Rhode Island Oyster Festival, and the Narragansett Calamari Cook-Off.  For more information, visit www.seafoodri.com.

For more information on DEM programs and initiatives, visit www.dem.ri.gov.  Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.


Coggeshall Announces $50K Campaign to Fuel Education Program

Living history museum to launch crowdfunding campaign to meet $50K matching grant

Mortar and Pestle at Coggeshall Farm Museum

Mortar and Pestle at Coggeshall Farm Museum

Coggeshall Farm Museum may be set in the 18th-century, but it’s launching a 21st-century campaign to raise funds for its growing education program. On Friday, January 29, the nonprofit living history museum in Bristol, RI will kick off a $50,000 crowdfunding campaign to help meet a $50,000 matching grant from philanthropist H.F. “Gerry” Lenfest.

“We’re using these funds to build something pretty amazing — a mobile living history program that puts the story back into history,” says Executive Director Cindy Elder. “Last year, 3,000 students came to Coggeshall for field trips, and we plan to host even more in 2016. Unfortunately, lots of schools find it difficult to afford field trips. Transportation costs alone make it tough. So we’re sending our educators from the farm yard to the school yard to get kids excited about history.”

Coggeshall is using the crowdfunding platform, Indiegogo.com, to generate the matching funds. The theme is “Send Coggeshall to School: $50K in 50 Days.” Donors access Coggeshall’s Indiegogo site at http://igg.me/at/coggeshall and can make gifts of any size. “Perks” for giving range from memberships to hearthcooking classes to naming rights for Coggeshall’s next newborn farm animal. Donations made on the museum’s website or by mail also count toward the match.

Coggeshall honors the lives of 18th-century tenant farm families and brings to life the daily struggles, joys and tasks experienced by working people of this time period. Elder feels it’s critical to bring this perspective into the classroom, because it helps children connect to history through stories that more closely resemble their own.

“We all remember the names of the powerful people who filled our history books,” she says. “But what about the everyday people who built this country from the ground up? The tenant farmers we represent didn’t own their land. They rented. And they had no voting rights. Through their own sweat and determination, they helped to build the American dream. That’s something today’s kids can understand.”

Coggeshall’s education program sheds light on an era when the United States was brand new, just after the American Revolution. The museum’s educators explore issues such as farming, traditional hand skills, politics, class, gender roles, the slave trade, the role of government, voting rights and other issues affecting working people of the time.

“We’re not paying lip service to history at Coggeshall,” says Elder. “We speak from experience, because we are operating a 48-acre farm using 18th-century methods every day of the year. We can share the things we’ve learned by caring for animals, raising crops, cooking over a hearth or mucking the barn when it’s 10 degrees out. History is not just dates and names. It’s the story of where we came from and how we got here. For us, history isn’t forgotten. It’s alive and well and living at Coggeshall Farm Museum.”

The “Send Coggeshall to School Campaign” will fund:

  • Development of a class-based living history curriculum, in collaboration with a team of K-12 educators and the Rhode Island Historical Society.
  • A prototype living history app for the classroom, developed in partnership with MuseumTrek.
  • Educational materials to assist teachers with pre- and post-visit lesson planning.
  • Pilot presentations at no cost to 20 schools in the next 12 months to test the program.

In the past 12 months, Coggeshall has received several grants to help it preserve this 1790s salt marsh farm and build its educational program, including:

  • $2,500 from Roger Williams University and $500 from BankNewport to fund field trips for Bristol students.
  • $32,000 from The Champlin Foundations for improvements that will enable Coggeshall to offer short-time residencies to scholars and craftspeople.
  • $25,000 from the Carter Family Trust and $1,000 from the Town of Bristol to hire and retain high-quality educators.
  • $3,260 from the 1772 Foundation and $1,000 from the State of Rhode Island for historic restoration.
  • $2,500 from Access for All Abilities to improve wheelchair accessibility to the site.

Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunda during the week of February 15 for school vacation; and by appointment for groups or scholarly visits. For more information, visit www.coggeshallfarm.org, call 401-253-9062 or email Cindy Elder at [email protected].


Garrison Confections Returns to Hope Street

Meet chocolatier Drew Shotts and sample Rhode Island’s finest chocolates February 6th at Stock Culinary Goods

Just in time for Valentine’s Day, a new partnership between Garrison Confections and Stock Culinary Goods returns the entire line of the award winning artisan chocolate back to Hope Street in Providence where it all began.

To mark the union, Garrison Confection’s chocolatier Andrew Shotts will visit Stock on Saturday, February 6th from 11 am – 3pm to offer samples and talk about how he makes his nationally renowned chocolates. Campus Fine Wines will also attend to provide samples and suggestions of sherries, ports and bubblies that will pair perfectly with the chocolate.

Since leaving his popular Hope Street retail location eight years ago, Chef Shotts has been producing his chocolate confections from his factory in Central Falls, with most of it being shipped to major cities such as Los Angeles and New York. While limited amounts have been available locally, for the last several years the only way to get the full range was to visit the factory in the days preceding holidays.

“Before Christmas and Valentine’s Day, we would have people lining up to purchase outside of the factory, ringing the bell before we even opened,” says Chef Shotts. “But we wanted a solution that would allow more people to conveniently get their chocolate, while allowing me to focus on my work, which is experimenting with and creating the confections. That’s where Stock came in.”

For the last two years, Stock has rolled out a few select items, but with this new arrangement, the entire line of sixteen varieties of confections, including tablets, chocolate covered fruit and nuts, hot chocolate and boxed sets of bon bons is available at all times.

“This has been a dream of ours since we opened,” says Stock owner Jan Faust Dane. “Many of my customers are elated when they find that we carry it because they know that the gift of Garrison chocolate is always a hit, and now it’s all readily available, seven days a week.”

Each year for Valentine’s Day, Garrison releases its “Legendary Lovers” boxed set collection of boldly flavored and elegantly designed bon bons, with each flavor honoring a famous or infamous couple. This year marks the 15th year of the tradition and the lovers are a roll call of past years’ favorites, including George + Gracie, Scarlett + Rhett and Napoleon + Josephine. Those bon bons and other confections will be available to sample during the instore event.

Stock Culinary Goods, with its Garrison kiosk, is located at 756 Hope Street, Providence near Rochambeau.


Newport Restaurant Group to Welcome ‘Avvio Ristorante’ in former Papa Razzi Location

Newport Restaurant Group’s Award-Winning Portfolio Expands to Include Avvio, an Inspired and Classic-Italian American Eatery in Garden City

Avvio Ristorante exterior rendering

Avvio Ristorante exterior rendering

Newport Restaurant Group, a division of Newport Harbor Corporation, an employee-owned hospitality company, is pleased to announce Avvio, a new restaurant in the former Papa Razzi space in Garden City, Cranston. Avvio will join the Newport Restaurant Group collection as the ninth location in Rhode Island and will embody the essence of everyday Italian dining; a place where friends and family gather, share laughs and celebrate milestones. Papa Razzi will be closed for business beginning on Sunday, January 31st and Avvio will open as a classic Italian eatery in spring 2016.

“When Newport Harbor Corporation purchased seven Papa Razzi restaurants in 2012, it gave us the opportunity to grow our footprint into Massachusetts,” said Paul O’Reilly, CEO and President of Newport Harbor Corporation. “The Cranston location has been successful, but with the growth and expansion of Garden City, we saw an opportunity to refresh the space and enhance its offerings to align with Newport Restaurant Group’s culinary philosophy. These changes will allow us to add Avvio to the Newport Restaurant Group portfolio and to provide guests in the West Bay and statewide the experience they have come to expect from our restaurants and with a similar price point to Papa Razzi.”

Chef Greg Coccio, former Executive Chef at Papa Razzi will remain in this role at Avvio. His efforts will be complemented by Chef Kevin DiLibero, Director of Culinary Arts. Both have been cooking within Newport Restaurant Group for many years and share a passion for and heritage of Italian cooking.

As always, the Newport Restaurant Group’s focus on simple ingredients will be on display, sourced locally and directly from Italy. Prepared with distinct, yet traditional cooking techniques, Avvio’s menu will feature inspired Italian classic dishes along with Neapolitan pizzas and a wood-fired grill.

The culinary team will be augmented by Chef Casey Riley who serves as Chief Operating Officer and oversees the culinary development of each Newport Restaurant Group property. Chef Riley’s extended familial roots are in Cranston and this opening is especially personal and special as Casey’s appreciation of Italian cooking was first nurtured through the traditions passed on to him via the family table.

During the closure, Papa Razzi gift cards will be accepted at all Papa Razzi locations in Massachusetts, as well as at Newport Restaurant Group properties Waterman Grille and Hemenway’s, in nearby Providence. Visit www.paparazzitrattoria.com or www.avvioristorante.com for additional details.

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