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

chefs & restaurants farms news

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 October 25, 2022

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 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.

October 25, 2022 0 comment

Rory’s Market and Kitchen Prepared Foods Assortment

chefs & restaurants news wine & drinks

News Bites: Castle Hill Inn New Prix-Fixe Menu / Rory’s Market and Kitchen Coming to Providence / Beatnic’s Vegan Lobster Roll Available in Providence / Coppa Cocktails Arrive in the USA

by David Dadekian July 29, 2022

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 Dining Room At Castle Hill Inn Launches New Pre-Fixe Tasting Menu Experience

New menu offers a curated culinary adventure designed around coastal New England flavors

The Dining Room at Castle Hill Inn, the iconic Relais & Châteaux property in Newport, Rhode Island, today announced the release of its new Tasting Menu; a curated tasting experience inspired by both the flavors of coastal New England and influences around the globe.

Located inside the historic Agassiz Mansion, The Dining Room has long been the backdrop to memorial occasions and praised as one of the best restaurants in Newport. Led by Executive Chef Lou Rossi and Chef de Cuisine Dylan Cadrette, the new Tasting Menu focuses on dishes that utilize and showcase the bounty of Newport’s local produce, seafood, and artisanal producers to present a unique, memorable experience that is tailored to guest’s preferences.

“In creating this specialized, tailored menu we hope The Dining Room continues to surprise our guests and encourage them to rethink what New England cuisine is all about,” said Executive Chef Lou Rossi. “The menu takes all the bounty of Rhode Island and the surrounding region to highlight seasonal ingredients we plan to change on a regular basis to ensure each dining experience is different than the last.”

With the new Tasting Menu, avid foodies and gourmet-minded diners are treated to an incredible farm-to-table dining adventure. The prix fixe menu offers six courses, each of which features two to three dishes for guests to choose from. Each dish is tied to a key ingredient as its focus and offers guests an ever-changing and seasonally inspired array of both local and globally inspired flavors.

The six-course selection includes everything from local, Rhode Island Oysters and Foie Gras Terrine, to Lobster with squash and radish, Truffle Pasta, and Strawberry featuring cucumber and yuzu. The two desserts are focused on Melon, featuring biscotti and almond, and Chocolate tied together with fig and coffee.

To tie it all together, the restaurant’s exceptional and award-wining wine list features more than 800 selections to offer the perfect pairing with each curated meal. Specialty wine flights are designed to complement the flavors of the menus being served.

The new six-course Tasting Menu in The Dining Room is available for $135 per person. Wine Flights start from $50 per person. To view sample menus or to make a reservation for The Dining Room at Castle Hill Inn, guests can visit www.castlehillinn.com/dine/the-dining-room/.

Rory’s Market And Kitchen Opens September 2022 In Downtown Providence

Rory’s Market and Kitchen is pleased to announce the upcoming opening of their newest store located at 113 Washington Street in downtown Providence, Rhode Island. Rory’s is an independent, second generation owned, local, natural grocery store and kitchen. The store will open with over 6,000 square feet on the ground floor of the Nightingale Building in September 2022.

Rory’s first location was opened in Dennisport, MA in 1978 by Darby Ziruk with the mission to bring organic produce to Cape Cod residents. A second location was opened in Mashpee, MA in 2014, followed by Darby’s daughter Rory Eames stepping into ownership in 2019. Rory’s Providence location will carry on the mission to support communities by offering access to natural products and organic produce from local businesses. The Providence location will serve as the company’s third store and the first outside of Massachusetts.

“This is our first urban location, which gives us the opportunity to grow together in such a special city like Providence,” says Rory Eames, owner and namesake of Rory’s. “We are so excited to serve and be part of the community.”

The Rory’s team is dedicated to sourcing a variety of natural and specialty grocery staples, including local and organic produce, meats, cheeses, beverages, vitamins, and body and home care items. As a brand, Rory’s is always on the lookout for the latest and upcoming foods and products.

In addition to grocery offerings, Rory’s Kitchen provides customers with both made-to-order and grab-and-go breakfasts, lunches, and dinners. The Providence menu will include organic cold-pressed juices, smoothies, grain bowls, avocado toasts, salads, sandwiches and more. Customers can also look forward to gluten conscious-menu items.

The store and kitchen will be open seven days a week, for in-person shopping, online-shopping, pick-up, and delivery service. Shoppers will enjoy the convenience of delivery for all grocery items, prepared foods, coffee and juice bar menu items.

Beatnic’s Vegan Lobster Roll Available in Providence

Beatnic's "Rock Lobstah Roll," Lobstah bib and Beatnic beach towels — Beatnic’s “Rock Lobstah Roll,” Lobstah bib and Beatnic beach towels

Vegans unite! Until now, lobster rolls were just a seaside treat reserved for meat-eaters and proclaimed pescatarians, but not anymore.

Following the successful launch of Beatnic’s Vegan Lobster Roll at the Montauk Beach House in the Hamptons, Beatnic is happy to bring the beach to the city, extending their “Rock Lobstah Roll” to all store locations in NYC, Boston, and Providence. The product will be available August 1 – August 26 (4 weeks) at $10.95.

What’s a Vegan Lobster Roll you ask?

Simple, it’s a vegan take on the East Coast favorite, subbing out lobster for hearts of palm and seasoning it with lemon juice, celery, red onion, a vegan remoulade, dill and Old Bay seasoning. To top it off, this delicious delight will be served on a vegan pretzel bun, serving up all the flavor with none of the fish!

But wait, there’s more! Beatnic will be giving away FREE Beatnic beach towels and FREE Lobstah bib with any purchase.

Disclaimer: In store only, limited stock available, one per person.

Coppa Cocktails® & M.S. Walker Brands Launch “World’s Best Cocktails” in the U.S.

Consumers Are Encouraged to “Just Add Ice!” for a World Class Cocktail Experience

M.S. Walker Brands has partnered with Coppa Cocktails® to bring its robust line of award-winning classic to contemporary premium pre-mixed cocktails to U.S. shores. Developed by Toorank International Spirits, a Dutch distilling and bottling company founded in 1978, Coppa Cocktails are currently available in more than 30 countries. With natural flavors and premium spirits, 15% ABV, a SRP of $17.99/750mL, and disruptive packaging, Coppa Cocktails appeal to the modern consumer who seeks high quality, convenience, and aesthetic appeal. The brand is currently distributed in more than 27 states with an aggressive nationwide rollout underway.

The core flavors are:

Margarita, made with tequila, orange liqueur, lime, and natural flavors, its distinct yet smooth agave aroma is followed by a tart, refreshing palate
Mojito, made with premium Caribbean white rum, lime, and mint, with prominent initial aromas of fresh and sweet mint leaves, followed by a palate led by refreshing sour lime
Strawberry Daquiri, again made with premium Caribbean white rum and lime juice, this time with the addition of fresh strawberries; the sweet and sour flavors of freshly muddled strawberries are very evident on the palate
Piña Colada, made with premium Caribbean white rum, vodka, rich cream, coconut, and the sweet flavor of pineapple juice, this Gold Medal winner from the Denver International Spirits Competition speaks for itself: no blender, no problem; just add ice!

Coppa Cocktails’ Cosmopolitan, Long Island Iced Tea, Mai Tai, Rum & Ginger, Sex on the Beach, and Tequila Sunrise are also currently for sale in the U.S. All Coppa Cocktails are non-GMO.

José B. Chao, President of Coppa Cocktails USA, says, “We pride ourselves on offering the world’s best cocktails. Whether making life easy at home, or increasing speed and consistency on-premise, every Coppa Cocktail delivers a delicious, premium, and effortless cocktail experience.”

“As the ready-to-drink category continues to grow, we see a tremendous opportunity for a brand of Coppa Cocktails’ quality and visual appeal,” says Gary Shaw, Executive VP of Sales for M.S. Walker Brands. “Our strategy includes a vigorous in-store tasting and retail activation program, and we are confident consumers will experience the outstanding quality of these cocktails.”

Please enjoy responsibly.

For more information, please visit www.coppacocktails.com and follow us on Instagram, Facebook, and YouTube.

July 29, 2022 0 comment

CHI Kitchen Fermented Sesame Slaw Sofi Award

chefs & restaurants cooking news wine & drinks

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

by David Dadekian May 12, 2022

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

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!

May 12, 2022 0 comment

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News Bites: 2018 LASA Grant Applications Open / George’s of Galilee 70th Anniversary / by CHLOE. Opens in Providence

by David Dadekian January 11, 2018

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 Application is Open for the LASA Grants Program 2018

The Rhode Island Department of Environmental Management, Division of Agriculture is accepting grant applications for the Local Agriculture and Seafood Act Grants Program. The goal of the program, which was established by the Local Agriculture and Seafood Act (LASA) of 2012, is to support the growth, development, and marketing of local food and seafood in Rhode Island. It is made possible by $100,000 in funding from the State of Rhode Island, and an additional $130,000 in matching funds from the Henry P. Kendall Foundation, the van Beuren Charitable Foundation, and the Rhode Island Foundation. This unique and unprecedented public-private partnership will provide grants intended to directly benefit and strengthen the local food system in Rhode Island.

More details and links to the application guidelines and instructions can be found on the Rhode Island Food Policy Council site.

George’s of Galilee turns back pricing to 1948!

While celebrating our 70th year in business!

George’s of Galilee has been owned and operated by the Durfee family for 70 continuous years, more than any other restaurant in the area!. In honor of this milestone, we will be offering 1948 prices on all the original menu items from 1948 for the ENTIRE month of January! A cup of chowder for $.25? YES! Its TRUE!

Norman Durfee, after graduating from URI in the 1940’s and working as a Cushman Bakery salesperson, was convinced by his wife Edna that he should buy a local shack called “George’s Lunch” because he used to spend so much time there when he stopped in to deliver baked goods. Over the years, sons E Richard and Wayne Durfee had grown the business significantly. And now grandson Kevin operates George’s with the same recipes and philosophy.

George’s has weathered the ups and downs of the economy as well as countless hurricanes and Nor’easters to emerge as one of the largest waterfront seafood restaurants in Rhode Island.

OVER THE 70 YEARS, we are proud to have helped put Rhode Island on the map for its culinary quirkiness with our signature items such as our clam cakes, our clear broth clam chowder which is now a category of its own, Rhode Island Clam Chowder, fried clams, fish n chips, lobster rolls, and more.

GEORGE’S is open all year long, daily at 11 am. In addition to the historical signature items, TODAY, GEORGE’S offer dishes like our popular seafood pot pie, fish tacos, grilled bourbon glazed salmon, pan-seared sea scallops, slow-roasted prime rib and daily boat to plate specials.

We have become the place to go for local fish straight off the docks. We strive to work with our local fishing fleet, bringing in local fish that are hard to find on plates at most other seafood restaurants such as scup, tautog, dogfish, monkfish, sea robin, and mahi which they have been catching right off Block Island.

GEORGE’S recently won Best Calamari at the RI Calamari Festival in September 2017 for the second year in a row with our signature Hurricane Calamari dish.

Come visit us this winter, as we celebrate our 70th year, sit by our fireplace, enjoy a hot spike beverage and 1948 prices!!. George’s of Galilee,— Eat Fish! Love Life!

Fast Casual, Plant-Based Dining Sensation By Chloe. Opens Its First Location In Rhode Island, At 223 Thayer Street In Providence, Thursday, January 18, 2018

Photo courtesy of by CHLOE.

by CHLOE., a trendsetting plant-based, fast casual restaurant that has achieved a cult following in New York City, Los Angeles, and most recently, Boston, opens its first location in Rhode Island at 223 Thayer Street in Providence on Thursday, January 18, 2018. With creative, delicious recipes made fresh and in-house daily from whole ingredients, by CHLOE.’s menu will change any misconceptions of vegan fare, and in perfect harmony with New Year’s health resolutions, offers guilt free dining. www.eatbychloe.com

“With its New England charm, growing food scene, and thriving student and artist population, Providence was really a perfect match for by CHLOE. To open our doors on iconic Thayer Street, a quick trip from every major school and university in the area, was a dream. We cannot wait to meet our new customers,” says Samantha Wasser, the brand’s Founder.

by CHLOE. sought out a choice Providence location – a charming white brick building on the corner of Thayer Street, surrounded by idyllic Providence architecture and shops. The 2,500 square foot space seats 50. Founder Samantha Wasser’s creative vision for by CHLOE. was brought to life with a bright and airy style, colorful textiles, and a neutral palette boasting pops of color. Its uber famous (check instagram) hanging swing chairs are enhanced by a vibrant tie-dye fabric unique to the Providence location. Diners will take note of funky, eye-fetching wallpapers – one gives a nod to Providence’s bustling collegiate culture with a book pattern; the other, a colorful 90s-inspired squiggle pattern. Other notable décor details include reclaimed wood and hand-painted tiles, banquette seating, a zinc and wood slatted communal table, and blue and white Moroccan tabletops.

The expansive menu offers health-inspired items across categories of Beverages, Grab + Go, Salads, Burgers + Sandwiches, Fries + Sides, Pasta, freshly-baked Sweets, and Chill by CHLOE., the brand’s line of ice cream. Each and every menu item is entirely free of meat, dairy, and egg products, as well as of saturated animal fat, added preservatives, and artificial flavors.

Diners will also gravitate towards such popular by CHLOE. signature dishes as:

The Guac Burger, made from black beans, quinoa, and sweet potato, and topped with crisp tortilla sticks, corn salsa, chipotle aioli, and a generous scoop of guacamole
Quinoa Taco salad with spicy seitan chorizo, black beans, sweet corn, avocado, tomato, tortilla strips, crema, and agave lime vinaigrette
Pesto Meatball with Portobello mushroom and veggie based Italian meatballs, marinara, sweet peppers, basil pesto, cashew mozzarella, and almond parmesan
Mac N’ Cheese with sweet potato cashew cheese sauce, shitake bacon, and almond parmesan
Whiskey BBQ with smoky Portobello mushrooms and seitan, sautéed kale, onion marmalade, grilled pineapple, and bourbon BBQ served on a potato bun

For customers on the run, by CHLOE.’s full Grab + Go selection will be available with items like Matcha Kelp Noodles with PANATEA Matcha, kelp noodles, cashew cream sauce, almond parmesan, and scallion, Raw Vanilla Bean Chia Pudding with chia seeds, Madagascar vanilla bean, raw almond, cashew milk, and raw agave nectar, and Nicoise Salad with chopped romaine, chickpea tuna, grape tomatoes, green beans, red potatoes, Kalmata olives, and red vinaigrette.

The freshly-baked Sweets are not to be missed, with offerings ranging from Chlostess Cupcakesand Old Fashioned Chocolate Chip Cookies to Matcha Blueberry Muffins and Banana Bread. The full line of Chill by CHLOE.’s dairy-free ice cream will be offered with flavors like Raspberry + Cream, Salted Peanut Butter, Kale Cookies + Cream, Ube Smores, Chocolate Chocolate, andCoffee by CHLOE.

Alongside fresh pressed juices and smoothies, by CHLOE. will serve beer and wine. Speaking to canine customers, there are vegan Pupcakes and Dog Bones available for purchase in store.

Brunch will be offered on weekends, from 10am to 4pm, offering crave-able renditions of favorites like Mom’s Cinnamon Roll, Quinoa Hash Browns, and The Early Bird with scrambled organic tofu and vegan maple sausage.

by CHLOE Providence is located at 223 Thayer Street Providence, Rhode Island 02906. It will be open seven days a week; 11am to 10pm Monday through Friday and 10am – 10pm on Saturday and Sunday. Visit by CHLOE. online at www.eatbychloe.com, and on Facebook/Twitter/Instagram/Pinterest/Snapchat at @eatbychloe.

January 11, 2018 0 comment

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