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Waterman Grille

Wright's Farm Restaurant's 50th Anniversary
chefs & restaurantsnews

News Bites: Wright’s Farm Restaurant Celebrates 50 Years / Newport Restaurant Group Announces 18 Promotions and New Hires / Blackstone Valley Culinary News

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.


Wright’s Farm to Host ‘Anniversary Fling’ Customer Appreciation Event

Wright’s Farm Restaurant’s traditional Spring Fling Shopping Event will be transformed into a celebratory customer event to mark the restaurant’s 50th anniversary

Wright's Farm Restaurant's 50th Anniversary

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, is celebrating its 50th anniversary this year. As part of the celebration, the Gift Shop will host a customer appreciation event, instead of its signature Spring Fling, on Friday, June 3rd from 4:00 p.m. – 8:00 p.m. Customers are encouraged to visit www.WrightsFarm.com for more information.

Shoppers will enjoy special treats, discounts, promotions, and opportunities to win raffle baskets, prizes, surprises from the Wheel of Wow Giveaways and additional fun. 

“For five decades, we’ve proudly hosted families as they celebrated important milestones,” said Frank Galleshaw III, Owner. “From birthdays, graduations to anniversaries, we have enjoyed celebrating with our customers, many of whom have become like family. We deeply appreciate the community making Wright’s Farm a part of their lives throughout the years, and we look forward to celebrating them during our Anniversary Fling.” 

Wright’s Farm, known as a gathering spot for generations of families to come together and enjoy a delicious homemade meal served family style, and shop for unique items in the Gift Shop, has been family-owned and operated for 50 years. 

Wright’s Farm’s Gift Shop carries the latest fashion accessories and jewelry trends from Luca + Danni, Spartina 449, Vera Bradley, John Medeiros, Dune, and Cape Cod Jewelry to name a few; as well as a selection of unique gifts, toys and a delightful array of candies, gourmet truffles and Wright’s Farm fudge, made on the premises.


Newport Restaurant Group Announces 18 Promotions and New Hires for Senior-Level Positions

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce the hiring and promotion of 18 employee-owners. NRG is the only employee-owned hospitality company in Rhode Island and offers full-coverage benefits, food and beverage discounts, generous time off and opportunities for career advancement. 

“This is the most significant round of hiring we’ve done in our history, demonstrating the strength of our company, even after two years of setbacks due to the pandemic,” said Kristin Allain, Director of Human Resources.  “It’s a true testament to our unique employee-ownership model and our strong leadership that we have been able to attract and retain talent, despite the labor shortage which reaches far beyond the hospitality industry.”

Promotions:

Alia Asher of Westport, MA has been promoted to executive sous chef at the Boat House in Tiverton.  Prior to her new role, she was sous chef at 22 Bowen’s in Newport, and had also worked at a local slaughterhouse in Massachusetts, and in numerous positions at restaurants in Fort Lauderdale, FL, including line cook, kitchen supervisor, and sous chef at the Riverside Hotel, sous chef at the Wild Sea Oyster Bar & Grill, and chef de cuisine at the Boathouse at The Riverside.  Alia is a native of Kingston, Jamaica and holds a Bachelor of Science degree in Culinary Arts from Johnson & Wales University, where she graduated Summa Cum Laude.

Paul Sousa of North Providence, RI has been promoted to general manager at Bar ‘Cino and La Vecina, responsible for the day-to-day operations of the neighboring restaurants in Newport’s Washington Square.  Paul joined NRG in 2014 as a restaurant manager at Hemenway’s before taking the helm at Waterman Grille.  Prior to joining NRG, he managed Cafe Paragon and Viva on Thayer Street in Providence. Paul holds a degree in Business Management from Rhode Island College.

Tobey Sanborn, an NRG veteran, has been named director of training, responsible for meeting strategic objectives related to training and development of all staff members with a focus on succession planning.  Prior to joining NRG, Tobey held various roles at the Capital Grille and Back Bay Restaurant Group, and then served as general manager of Hemenway’s before it was purchased by NRG in 2009.  He has since held various roles within NRG consisting of oversight of management training programs, the acquisition of the Papa Razzi locations in Massachusetts and Rhode Island, Waterman Grille, and the Boat House.  Tobey is a past member of the board of directors of the RI Hospitality Association and is committed to several fundraising initiatives with RI Community Food Bank, Save The Bay, and the Ronald McDonald House in Providence.

Celia Darragh of Johnston, RI has been named general manager of Trio in Narragansett, responsible for managing all operations of the restaurant. Celia joined NRG in 2017 as a dining room supervisor at The Mooring Seafood Kitchen and Bar and worked her way up to assistant general manager in February 2021 before being promoted to her new position.  Prior to joining NRG, she worked as an assistant restaurant manager for the Hyatt Regency Hotel in Newport, overseeing the property’s five food and beverage outlets.  Celia holds an associate degree in Baking and Pastry Arts and a bachelor’s in Restaurant Management from Southern New Hampshire University.

Gary Morrison of South Grafton, MA has been named regional manager and is responsible for directing and overseeing management activities of assigned Business Units (BU) by partnering with general managers (GM) to maximize profits through efficiencies, policy, and best practices. Prior to joining NRG in 2012, Gary was a general manager and then regional manager for Back Bay Restaurant Group. 

Greg Coccio of East Greenwich, RI has been named corporate executive chef, responsible for training culinary teams on advanced cooking techniques, quality assurance, implementation and training with regards to new culinary objectives, and operational support for every restaurant.  Chef Coccio has been with NRG since 2010, first as kitchen supervisor and most recently executive chef at Avvio in Cranston.  Prior to joining NRG, he was an executive chef for Tavistock Restaurant Group and the executive sous chef at CBS Scene.

New Hires:

Jarrod Carter of Attleboro, MA has been named Inventory control manager.  The Johnson & Wales University graduate previously worked as director of operations at High Limb Cider and as systems manager and beverage manager at G Hospitality.

Jason Messier of Pawtucket, RI has been named human resources manager, responsible for special projects within the human resources department.  He attended Rhode Island College and has worked in various HR capacities for Peak Event Services, Russell Morin Catering & Events, and Blount Fine Foods.

Jay Nearhoof of Taunton, MA has been named Assistant general manager of the Mooring Restaurant.  He attended the University of Rhode Island and was most recently assistant general manager at Splitsville and Howl at the Moon in Cincinnati, Ohio.  Prior to that, he held a variety of positions over the course of five years at the Splitsville and Howl at the Moon locations at Patriot Place in Foxborough, Massachusetts, starting as a busser and working his way up to assistant general manager 

Jeff Tenner of Narragansett, RI has been named director of concept development, responsible for idea generation and the development and business implementation of new concepts and production practices, with a focus on balancing current values with emerging trends and new opportunities. Prior to joining NRG, the 25-year hospitality industry veteran, served as the vice president of food and beverage and head of restaurant operations for Spyce, a Boston-area restaurant start-up powered by robotics & automation. He helped lead the organization to their recent acquisition by Sweetgreen. 

Laura Schnaible of Marlborough, MA, has been named recruiting director.  Prior to joining NRG, she was a teacher, and then human resources representative at The New England Center for Children where she served children and young adults with autism.  A native of Indiana, she graduated from Valparaiso University with a Bachelor of Science in Business Administration and holds a Master of Science in Education from Simmons University.  She is also a Society of Human Resource Management certified professional.

Lisa Knowles of Middletown, RI has been named show director, overseeing sales, marketing, and operations for the Newport International Boat Show.  Prior to joining NRG, Lisa worked in landscape design, responsible for logistics, graphics, drafting, and on-site operations.  She holds a degree in Plant & Soil Sciences from the University of Massachusetts Amherst, is a certified crowd manager and is a past board member of the RI Marine Trades Association.

Robin Pearson of Newport has been named digital marketing manager, responsible for NRG’s digital strategy and presence, as well as its robust customer loyalty campaigns.  Prior to joining NRG, Robin worked in marketing and strategy for Reebok and Samsonite. She is a graduate of George Washington University.

Steve DeLuca of Pembroke, MA has been named the general manager of Foodlove Market, responsible for the day-to-day operations of the chef-crafted marketplace and cafe, including strategic direction, financials, inventory management, and more. He holds a Master of Science in Organizational Development and a Master of Business Administration from Bridgewater State University.

Tony Ojih of North Providence, RI has been named staff accountant, responsible for maintaining, reviewing, and preparing financial records and assisting with auditing and reconciling accounts. Prior to joining NRG, he worked in various accounting positions at TD Bank, Finish Line, the Town of Lincoln (RI), and Dunkin’. He holds a Bachelor of Science degree in Accounting from Rhode Island College.

Christine Coogan of Milford, MA has been named General Manager of Papa Razzi Wellesley, responsible for leading the store and management team, hiring and developing new staff members, and the guest experience. Prior to joining NRG, Christine worked as the assistant general manager for the Barking Crab in Boston’s Seaport district as well as Back Bay Restaurant Group. 

Cindy Vigneau of Coventry, RI has been named benefits & compensation manager, responsible for the oversight of all benefit and compensation plan administration, the development of various employee benefit plans, and the maintenance and evolution of the company’s compensation plan.  Cindy brings 30 years of finance and HR experience, across a variety of industries, to her new role.   She holds a degree in Principles of Financial Management/Basic Accounting I/Basic Accounting II from the Community College of Rhode Island.

Cori Desmond of Bristol, RI has been named inventory & menu systems administrator, responsible for supporting the inventory & menu systems manager in creating and maintaining the inventory back-end systems for all business units within NRG.  Cori holds a Bachelor of Arts degree in Business Administration from the University of Rhode Island.Additional positions are currently available at Castle Hill Inn, 22 Bowen’s, The Mooring, Smoke House, and Foodlove Market and include a variety of front and back-of-house positions including: managers, servers, hosts, bussers, bartenders, cooks, dishwashers, banquet staff, valets, baristas and cashiers.  Candidates who are interested but cannot attend the summer job fair are welcome to apply online by visiting: https://www.newportrestaurantgroup.com/careers.


Blackstone Valley Culinary News – May 19, 2022

Shish Kebob
555 Smithfield Avenue, Pawtucket
401-725-9505
Facebook

Shish Kabob, the only Persian restaurant in Rhode Island, has opened in Pawtucket.  (The space was previously inhabited by a restaurant call Shish Kebob but serving Lebanese food – two different places).  Be transported to another part of the world while eating authentic shish kabob and other grilled meats, Chicken and/or Beef Koobideh (grilled meat served with basmati rice and grilled tomato), Kashk Bademjoon (Persian Eggplant Dip), Falafel (a vegetarian option), platters, wraps, salads and, of course, for dessert – baklava.   

German-American Cultural Society of Rhode Island
78 Carter Avenue, Pawtucket  02861
401-726-9873
gacsri.org

The May Trachtenabend will be on Friday, May 20.  This month’s special menu features Brandenburg-style pork with green beans and potatoes.  Pre-purchased meal tickets are not necessary this month.  

Here are a couple of great weekend brunch suggestions in Pawtucket:  

Craft Burgers and Beer
342 East Avenue, Pawtucket  02860
401-723-5600
craftbandb.com

Craft Burgers and Beer offers brunch on Saturdays and Sundays from 10 am to 2 pm.  In addition to their brunch menu, their full menu is available.   

Boundary Kitchen & Bar
67 Garrity Street, Pawtucket  02861
401-725-4260
boundarykitchenbar.com

Boundary has just started doing Sunday brunch.  Stop by between 11 am and 2 pm or make a reservation for indoor or patio dining.  Here’s the Brunch Menu for May 22.  And the bar will be serving your favorite brunch beverages too – mimosas, bloody Marys and more!   And their specials for Thursday, Friday and Saturday look delish!  Boundary Special Menu

Crooked Current Brewery
560 Mineral Spring Avenue
Pawtucket  02860
401-473-8312
www.crookedcurrentbrewery.com

Yelp did a survey and announced the best brewery in each state.  Check out the article:  

Best Brewery in Each State.  The Best in Rhode Island is Crooked Current Brewery, founded by two native Rhode Islanders.  They are open on Thursdays and Fridays from 5 to 8 pm and Saturday from 1-5 pm (closed Sunday).  They are in a great location with other food and drink venues, such as White Dog Distilling, JA Patty, and Ming’s Asian Street Food.   You can eat and drink your way around 560 Mineral Spring Avenue!  

Spumoni’s
1537 Newport Avenue, Pawtucket  02861
401-726-4449
spumonisrestaurant.com/

Mark your calendar and get your reservations!  Spumoni’s presents The Comedy Factory and an Italian buffet!  For only $45 you’ll see a fabulous show with comedians from The Comedy Factory, the buffet, and tax and tip are included.  It will be Sunday, June 5, 2022 at 12:30 pm (doors open), buffet at 1:00 pm and show at 2:00 pm.  Call the number above to make your reservations before they sell out!   Spumoni’s and The Comedy Factory

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

Here’s an idea for a nice afternoon in June – a great meal at Atrium on Main and then head to their Art Battle® event.  It’s a live painting tournament and you can be the judge!  Watch as local artists compete in 3 rounds of just 20 minutes each, transforming blank canvases into beautiful piece of art.  Then you can vote to help determine the winner of the event.  All artwork will be available in a silent auction.  Art Battle® is an event that happens in cities around the world.  How cool that the city of Pawtucket in a part of this!!!!   It happens on Sunday, June 12.  Doors open at 1 pm and the show starts at 2 pm.  Tickets are $25 for general admission or a $40 ticket includes a buffet.  Art Battle® Tickets

And Atrium on Main has updated their hours (expanding their lunch hours) as follows:  Tuesday – 11 am to 4 pm (take out and delivery only); Wednesday – 4 pm to 8 pm; Thursday – 12 noon to 8 pm; Friday and Saturday – 12 noon to 10 pm.  Sunday and Monday – closed.  

White Dog Distilling
560 Mineral Spring Avenue
Pawtucket  02860
401-475-3789
White-dog-distilling.square.site

Have you seen this post from the White Dog Distilling Facebook page?  Very interesting……

Ever wonder about the difference between moonshine and vodka? Both are usually clear, neutral tasting spirits consumed in a variety of ABV’s and come with a lot of misconceptions. Despite their similarities there are also a lot of distinctions, so let’s take a look at some: 

Vodka and moonshine are both classified by the government as “neutral spirits” and therefore defined as, “Spirits distilled from any material at or above 95% ABV and, if bottled, bottled at not less than 40% ABV. Vodka is specifically distilled or treated after distillation with charcoal or other materials so as to be without distinctive character, aroma, taste or color. Moonshine on the other hand is a Neutral Grain Spirit (NGS) and is defined as being “distilled from a fermented mash of grain”; interestingly the government also stipulates that an NGS can be stored in oak containers (aka barrel aged), although often this is not the case with moonshine. As we often point out moonshine is a pretty broad term that can be used as a catchall for any spirit not easily defined, therefore NGS only makes up one section of the moonshine spectrum.

Check out their “Pack Experiences” and Menu HERE

Ye Olde English Fish & Chips
25 South Main Street, Woonsocket  02895
401-762-3637
Yeoldeenglishfishandchips.com

Happy 100th Anniversary to Ye Olde English Fish & Chips!  Celebrate with them from Wednesday, May 25 to Friday, May 27 and enjoy their specials:  

Wednesday:  2 orders of Fish Cakes and Chips and 2 small sodas – $10

Thursday:  2 orders of Fish Burgers and Chips, plus 2 small sodas – $10

Friday:  2 orders of small Fish & Chips, 2 small clam chowders and 2 small sodas – all for $19.22!

July 29, 2022 0 comment
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chefs & restaurantsnews

News Bites: The Mooring Specials / Newport Restaurant Group New Director of Restaurants / Red Stripe Announces Management Team

by David Dadekian December 11, 2015
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 Mooring Celebrates All Things Seafood with Paella Thursdays For Two and Half-Price Raw Bar Wednesdays

Spice Up the Week with Delicious, Succulent Seafood and Spectacular Views at Newport’s Award-Winning Dining Destination

WHO: The Mooring, an award-winning Seafood Kitchen & Bar offering the freshest local seafood, expansive harbor views, and warm hospitality, has created weekly specials to warm up the cooler months.

WHAT: The Mooring invites guests to spice up their week and experience a taste of traditional New England life. Elevating the Newport seafood tradition to a new level since 1981, The Mooring provides casual elegance while maintaining the relaxed Newport charm.

Celebrate the best of New England with Half-Price Raw Bar Wednesdays. Guests are able to sample the freshest local seafood every Wednesday with half-off an ever-changing assortment of raw bar offerings, including “top-of-catch” oysters, littlenecks, shrimp, lobster, and more.

Bring a friend, family member, or loved one and enjoy dinner for two during Paella Thursdays. This beloved seafood comfort dish is prepared old world-style with whole lobster, clams, mussels, chicken, shrimp, calamari, rice, sausage, and garlic sofrito. Paella for two is offered all day for only $49, with the option to add a pitcher of flavorful sangria for $65.

WHEN: Half-Price Raw Bar Wednesdays
Every Wednesday
11:30AM – 9:00PM

Paella for Two Thursdays
Every Thursday
11:30AM – 9:00PM

WHERE: The Mooring
1 Sayers Wharf
Newport, RI 02840
401.846.2260
www.mooringrestaurant.com


Newport Restaurant Group Appoints Celebrated Chef Karsten Hart to Director of Restaurants

Former Relais & Châteaux Grand Chef is now visionary overseer of strategy at award-winning collection of restaurants in Rhode Island

Chef Karsten Hart

Chef Karsten Hart

Newport Restaurant Group, a collection of award-winning restaurants throughout Rhode Island, is pleased to announce the appointment of celebrated Chef Karsten Hart to Director of Restaurants. In his new role, Hart is now the visionary overseer of culinary strategy for Castle Hill Inn, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, the Boat House, Hemenway’s, Waterman Grille, Trio, and Smoke House.

Chef Hart was most recently the esteemed executive chef of Castle Hill Inn, Newport Restaurant Group’s Relais & Châteaux property. Through five years and six seasons, he was pivotal in bestowing guests with a world class culinary experience showcasing international culinary techniques and local ingredients from the New England bounty. Prior to joining Newport Restaurant Group, Chef Hart held the position of Relais & Châteaux Grand Chef from The Estate by the Elderberries in Oakhurst, California and is one of only 20 chefs in the United States with the ‘Grand Chef’ designation.

“To see my time with Newport Restaurant Group culminate in being appointed to director of restaurants is both personally and professionally rewarding,” says Hart. “Through the years, we have celebrated a love of food that not only transcends the guest experience but also fosters a meaningful culture for our team. Those are two of the key ingredients to Newport Restaurant Group’s success and I look forward to continuing to move the needle for our patrons and staff.”

In his new role as director of restaurants, Chef Hart is poised to execute a culinary strategy that dually enhances the guest and staff experience. A student of various cultures, he applies an international understanding of techniques to a new caliber of authentic cuisine that tells a story and has a distinct sense of time and place. Having traveled extensively with Relais & Châteaux, Hart can recall specific dishes from around the world that serve as inspiration for new dishes on each and every one of the menus at Newport Restaurant Group venues. Additionally, mentorship and development for the Newport Restaurant Group staff remain of the utmost importance. Chef Hart shapes his own leadership philosophy, believing that the best way to repay all of his mentors is to provide endless and integral development opportunities to his team. Chef Hart will continue to incorporate the Newport Restaurant Group’s longstanding core values, which are rooted in sound principals and integrity, into his culinary strategy for continued success and advancement of the company.


Red Stripe Announces Management Team at East Greenwich and Providence Locations

Alex Broadbent and Julie Shumate deliver exceptional hospitality for the fine casual restaurant concept.

Alex Broadbent

Alex Broadbent

Encore Hospitality Group, which owns and operates the Red Stripe and Mill’s Tavern restaurants, announces that Alex Broadbent has been appointed the Assistant General Manager of Red Stripe in East Greenwich, R.I., and Julie Shumate has been promoted to Restaurant Manager of Red Stripe in Providence, R.I.

In their managerial capacities, Mr. Broadbent and Ms. Shumate are responsible for delivering exceptional service and hospitality to guests dining in their restaurants. Both report to General Manager Stephane Ost who oversees the two locations.

Mr. Broadbent, a resident of Providence, brings a decade of wide-ranging restaurant experience. While attending college from 2009 to 2010, Mr. Broadbent worked as a server at the former Red Stripe location in Narragansett. After graduation, he moved to RI’s capital city where he worked locally in Providence and Boston for a fine dining restaurant chain. Originally from Concord, N.H., he earned a bachelor’s degree in political science from the University of Rhode Island (2011).

Julie Shumate

Julie Shumate

Ms. Shumate, a resident of East Providence, grew up in Little Compton, R.I. Her hospitality career spans over 14 years. Prior to joining Red Stripe in 2013 as a floor manager, she worked in service and assistant management for upscale restaurants in Newport and Portsmouth, R.I. She is a graduate of the New England Institute of Technology with a bachelor’s degree in interior design.

“The team at Red Stripe is passionate about taking casual dining to a whole new level. We’re offering big portions of scratch-made food using high quality ingredients at an affordable price. We want to be the neighborhood restaurant where guests can visit us two or three times a week because we’ve got a lot of great options on the menu, at prices that won’t keep them away,” said Mr. Broadbent.

December 11, 2015 0 comment
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chefs & restaurantsnews

News Bites of New Hires: RI Food Policy Council Work Group Chairs, Julian’s Head Chef & Sous Chef, Red Stripe Executive Chef

by David Dadekian August 31, 2015
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 FOOD POLICY COUNCIL ANNOUNCES NEW CHAIRS

Rhode Island Food Policy Council

The Rhode Island Food Policy Council is thrilled to announce the confirmation of new Work Group Chairs for the Council’s major focus areas: access, economy, environment, health, and production. This group brings a wealth of knowledge and experience from all facets of the food system, and will play an integral role in the development and implementation of Council goals.

Access: Georgina Sarpong is the Farmers Market Program Manager for Farm Fresh Rhode Island. She has experience in food access advocacy and is also an experienced chef. We are fortunate to have her expertise and commitment to improving healthy food access throughout Rhode Island.

Economy: Jeffrey Powell is the Food Service Director at Chariho Regional School District. He has worked in nearly all aspects of the food business, including experience as a chef, restaurant owner, contract dining manager, and in food brokerage and distribution. He recently launched the Ocean State Smoked Fish Company operating out of Rhode Island’s first culinary incubator, Hope & Main in Warren, RI. We are grateful to have Jeffrey’s background and experience in the food economic sector.

Environment: Antonia Bryson practiced law for 30 years, specializing in environmental and land use law. Her vast experience in this field includes having served as a Deputy Commissioner of the New York City Department of Environmental Protection, Chair of the Manhattan Solid Waste Advisory Board, and Chief of the Environmental Division of the New York City Law Department. She founded the Urban Environmental Law Center, working as an advocate for community groups and nonprofits. Antonia’s experience in the environmental field is an incredible resource, and we are excited to have her join the team.

Health: Annajane Yolken is the Program Design, Implementation, and Evaluation Manager at Thundermist Health Center. Her interest is at the intersection of food and health utilizing an equity lens. She has experience from Miriam Hospital and the Rhode Island Public Health Institute. Annajane brings a deep understanding of the ties between food and health, and we are happy she will be sharing her insight with us.

Production: Jennifer Bristol serves as Executive Director of Mount Hope Farm, and the Program Management and Operations Director for The Institute for Mindful Leadership. She brings years of experience in the nonprofit world, including, most recently, senior leadership for The Nature Conservancy. Her unique background in both nonprofit leadership and executive management of a local farm are an asset, and we are pleased to have her working with us.

“The Council’s Work Groups are where the rubber of food systems work meets the road of Rhode Island reality,” said Kenneth Payne, Chair of the RIFPC. “These outstanding work group chairs will give us traction.”

We are excited to welcome this incoming group and look forward to working together toward making the Rhode Island food system a leader in the nation.


Julian’s names new Head Chef

as well as new Sous Chef and launches new Dinner Menu

Left: Ryan Poutre, Head Chef / Right: Derek Wood, Sous Chef

Left: Ryan Poutre, Head Chef / Right: Derek Wood, Sous Chef

This week Ryan Poutre was named the Head Chef of Julian’s Restaurant. Ryan, a Providence native, graduated from Johnson and Wales in 2011. After school he began to cut his teeth in Providence at various restaurants, gaining the prestigious position of Lead Line Cook at Waterman Grille and later moving on to Siena where he became Sous Chef.

Three months ago Ryan joined our team, looking to expand his horizons. His work ethic and passion for food quickly gained him the position of Sous Chef and with in a short time Head Chef. Once promoted, Ryan urged for Lead Line Cook Derek Wood to be promoted to Sous Chef.

Derek Wood has been with Julian’s for two years. He started as a young padawan with limited food experience and we have had the honor of watching him devour food knowledge and honing his skills.

Ryan & Derek have become fast friends and with the support of their kitchen team have released a new dinner menu unveiling dishes like:

Miso Duck with Avocado-Wasabi Puree, Sushi Rice, Smoked Duck, Charred Scallion Salad, Tamari Caramel

Seared Scallops with Heirloom Bean Salad, Cremem Fraiche, Tomato Jam, Bitter Greens

BBQ Beets with Gingered Potato Salad, Preserved Mustard Greens, North Carolina BBQ Sauce, & Crispy Carrots

Sugar Cured Rib-Eye with Sweet Corn Pudding, Fingerling Potatoes, Charred Tomato, & Arugula Pesto

Squash Risotto with Braised Calabaza Squash, Pepitas, Local Mushrooms, Coconut Milk

Stay tuned for new news in the very near future like: Julian’s Omnibus at Kennedy Plaza, Pizza J opening, H, Julian’s & Allagash Beer Dinner at the Steel Yard with FIRE.


JEREMY EWING-CHOW NAMED EXECUTIVE CHEF OF RED STRIPE RESTAURANTS

Jeremy Ewing-Chow

Jeremy Ewing-Chow

Encore Hospitality Group, which owns and operates the Mill’s Tavern and Red Stripe restaurants, announces that Jeremy Ewing-Chow has been promoted to executive chef of the two Red Stripe locations in Providence and East Greenwich.

Mr. Ewing-Chow, who has over 20 years of experience in the culinary industry, joined Red Stripe as a chef at the East Greenwich location last fall. In his capacity as executive chef, he is responsible for the supervision and coordination of all culinary activities at both Red Stripe restaurants, including management and training of kitchen staff, planning and producing menus, selecting and developing recipes, pricing and cost accounting, and ensuring food quality and consistency.

Ewing-Chow traces his passion for culinary arts to his Chino-Guyanese roots, where family meals were a blend of cross-cultural foods and flavors. This diversity, coupled with a love of food and a yearning to travel, influenced his decision to become a chef, and continues to inspire his cooking techniques and recipe development. “To understand a cuisine, I try to understand its culture. There is no better teacher than travel,” he says.

A 1998 graduate of Johnson and Wales University, Ewing-Chow was previously employed at the Gatehouse Restaurant (now the Waterman Grille) in Providence and at the Cheeky Monkey Café in Newport, where he was chef de cuisine for seven years. Prior to his employment with Red Stripe, he worked as chef de cuisine/executive chef at Russell Morin Fine Catering for seven years.

Of his new role, Ewing-Chow says, “I look forward to working together with the talented staff of Red Stripe restaurants. Our team shares a commitment to quality, consistency, excellence and exceeding our guests’ expectations.”

“Between the expanded Providence Red Stripe and our second location in East Greenwich, we are welcoming over 4,000 guests into our restaurants each week for brunch, lunch and dinner,” states Paul Conforti, managing partner of Encore Hospitality Group. “Red Stripe has been serving refined comfort food at an affordable price point for over 10 years. With his extensive training and global culinary view, we are confident Jeremy will keep our food innovative and exciting while also maintaining the consistent quality our guests rely on. We’re pleased to have him on the Encore team.”

Ewing-Chow resides in East Greenwich.

August 31, 2015 0 comment
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News Bites: Easy Entertaining for Valentine’s Day, M.S. Walker & Battle Road, Waterman Grille’s Burger and Beer, and The Preserve at Boulder Hills Winter Champagne Brunch

by David Dadekian February 10, 2015
written by David Dadekian

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

Easy Entertaining Inc to Host Third Annual Valentine’s Day Dinner!

If you’re looking for something different this Valentine’s Day look no further than the Cafe at Easy Entertaining. This farm-to-fork Cafe and Catering collaborative is producing it’s third annual Valentine’s Day Tasting Dinner to provide a romantic and appetizing date spot for couples celebrating the holiday.

Easy Entertaining has been hosting successful tasting dinners with varying themes each month at their Cafe for the last two years, and this Valentine’s Day marks the second anniversary of these dinners.

“We’re so excited that our dinners have been so well received and we’re even more excited to be sharing our third Valentine’s Day Dinner with everyone. We’ve worked to create a menu that’s unique to provide an unforgettable Valentines Day experience.” stated Kaitlyn Roberts, Proprietor and Executive Chef of Easy Entertaining.

The menu for this tasting dinner has starters such as an Anti Pasti for Two with locally cured Daniele meats, house pickled vegetables, and Narragansett Creamery Cheeses or Grass Fed Beef Tartare with Easy Entertaining’s house made mustard aioli and grilled breads. Couples can also enjoy a Yogurt Marinated & Grilled Flank Steak, Pinot Noir Mustard Glazed Baffoni Farm’s Chicken, Mushroom Risotto, and more for their entree. Guests are invited to finish the night with a sweet bite of Chocolate Cake for Two or Citrus Panna Cotta.

The entire Valentine’s Day menu is available on Easy Entertaining’s website at EasyEntertainingRI.com. Reservations are required for the Valentine’s Day dinner and two seatings are available, one at 6 p.m. and one at 8:30 p.m. To reserve a table please call (401) 437-6090 or e-mail info@EasyEntertainingRI.com.
For more information on Easy Entertaining please call Nik Delfino at (401) 437-6090 or e-mail him at nik@EasyEntertainingRI.com.

 


Battle Road Brewing CompanyM.S. Walker to Distribute Battle Road Beer

Beloved Brand to Be Available in MA & RI as Early as Spring 2015

For the first time since the 1980s, M.S. Walker will distribute beer—in addition to its enviable portfolio of wine and spirits—throughout Massachusetts and Rhode Island. The fifth-generation wholesale distributor based in Somerville, MA, will take on the distribution of Battle Road Brewing Company when the beloved beer brand re-launches as early as Spring 2015 with a new design, format, and eventual brewery and brewpub slated for later this year.

“After 30 years, we are excited to return to beer distribution with full confidence that M.S. Walker can assist Battle Road in becoming an industry leader,” says Michael Brody, Vice President of Sales for M.S. Walker. “As a family-owned business founded in Massachusetts not far from the Battle Road, we are intrinsically tied to and inspired by Battle Road Brewing Company’s mission and best-in-class products.”

The M.S. Walker distribution deal is the latest development in the re-launch of Battle Road Brewing Company, which is being spearheaded by Whole House Group and Managing Partner Greg Hill, in partnership with Battle Road Brewing Company founders Jeremy Cross and Scott Houghton. Whole House Group will lead the charge through 2015 to further establish Battle Road as a nationally-recognized beer with strong ties to its Massachusetts birthplace. When Battle Road re-launches in Spring 2015, a number of improvements will be made, including:

Look                                         Battle Road will unveil a new logo (see above right corner), branding, product design, and website.

Format                                    Instead of 22-oz bottles, Battle Road will now be available in 12-oz cans.

Distribution                         In a distribution partnership with respected wine and spirits distributor M.S. Walker, Battle Road will be available at hundreds of retail shops and bars and restaurants throughout Massachusetts and Rhode Island.

Brewing/Brewery             Jeremy Cross and Scott Houghton will continue to contract brew until their vision to establish a dedicated brewery and brewpub in the Battle Road area comes alive in 2015.

 


Waterman Grille Announces Beer & Burger Pairing On Thursdays

Providence’s Waterman Grille Offers Two Favorites Paired Together- Burgers and Beer

WHO: Providence’s Waterman Grille Executive Chef Tim McGrath has launched an ever-changing new Burger & Beer Pairing every Thursday.

WHAT: Providence’s Waterman Grille, one of the Newport Restaurant Group’s fine dining establishments, has debuted a $10 special offering a beer and burger pairing every Thursday this season. Waterman Grille Executive Chef Tim McGrath’s current pairing was inspired by the flavors of New England. Maine family farms burger, beet mostarda, kale and red cabbage slaw, great hill blue cheese, whole grain mustard and poppy seed butter brushed brioche roll. Delicious pairings will change every three weeks highlighting the creativity of the Waterman Grille culinary team and Foolproof’s array of Foolproof’s craft brews.

WHEN: Thursdays from 5:00 p.m. until 9:00 p.m. at the bar and lounge only

WHERE: Waterman Grille
4 Richmond Square
Providence, RI 02906
401.521.9229
www.watermangrille.com

MORE: Waterman Grille’s Thursday $10 Burger & Beer Pairing is available only in the lounge and bar.

 


The Preserve at Boulder Hills Winter Champagne Brunch

Starting January 11th every Sunday, from 10am to 2pm The Preserve at Boulder Hills will be serving Brunch. For $14.99 per person, enjoy a wide variety of breakfast and lunch items expertly prepared by our executive chef. Each week will feature a chef’s choice carving station, pasta station, chicken, and salad. Weekly staples will include fresh local scrambled eggs, Texas French toast sticks or pancakes, maple breakfast sausage, Applewood smoked bacon, roasted potatoes, seasonal fruit salad, an assortment of baked goods, and a dessert station full of sweet treats! For more information please contact Kim at 401.539.4653 or email us at info@ThePreserveRI.com

The Preserve at Boulder Hills, 87 Kingstown Rd., Richmond, RI 02898

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