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Trinity Brewhouse
chefs & restaurantsnewswine & drinks

News Bites: New Owners for Trinity Brewhouse / 2025 Rhode Worthy Cup Award Winners / New Teas from Wise Mouth USA /  Track 15 Launches Non-Profit Nights

by David Dadekian July 31, 2025
written by David Dadekian

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


A New Chapter for a Providence Landmark: The Patio on Broadway Team to Acquire Trinity Brewhouse

Trinity Brewhouse
Trinity Brewhouse

Trinity Brewhouse, Rhode Island’s original brewpub, will be acquired this summer by the team behind The Patio on Broadway, along with their family partners. All Rhode Island natives and longtime fans of Trinity, the new ownership team is excited to carry on the legacy of the iconic downtown institution.

This transition comes at a significant personal milestone for Trinity Brewhouse’s founder/owner, Josh Miller. “This year marks 50 years since I first obtained a liquor license in downtown Providence at age 21, with the purchase of the Met Café. At that time, I was the youngest person to obtain a liquor license in the city, and I am extremely proud to have continued my journey in the restaurant and hospitality industry and for Trinity to have played a role in Rhode Island’s food, drink, and cultural scene over the past thirty years. I am grateful to see the Trinity Brewhouse legacy live on in the hands of fellow Rhode Islanders who plan to preserve both the name and the spirit of the brewpub,” said Miller.  Trinity Brewhouse opened its doors in 1994, becoming one of the first two brewpubs in Rhode Island following the legalization of brewpubs in the state. The name was chosen in collaboration with Trinity Repertory Theatre, a meaningful nod to the past, as Miller’s parents both worked there in the 1960s.

Angel Winpenny, owner of The Patio on Broadway, shared her excitement about the future: “We’re thrilled to welcome Trinity Brewhouse into our growing family. It’s a privilege to be part of such a well-loved Rhode Island establishment, and our team looks forward to honoring its history and preserving the welcoming spirit and neighborhood vibe of the Brewhouse, while updating the space and continuing to grow the business.  We’re committed to keeping the Trinity name and continuing to serve the high-quality craft beer that Trinity has been known for since 1994.”

Trinity Brewhouse will host a series of special events and fundraisers supporting local nonprofits through the end of July, before closing for scheduled renovations in August. The refreshed space is expected to reopen in time to welcome Brown University Health to the neighborhood and to gear up for a busy fall season in the heart of downtown Providence. Trinity’s current team will remain actively involved throughout the transition, and the new owners plan to retain many longtime staff members, several of whom have been part of the Trinity family for decades.


2025 Rhode Worthy Cup Award Winners

Click to download the below as a PDF.

Click to download the above as a PDF.

Note: David Dadekian of Eat Drink RI is a Rhode Worthy Cup judge. It is a completely blind judging process.


Wise Mouth USA Unveils Brand New Line Of 100 Percent Natural Functional Ready To Drink Vegetable Teas

Grand Opening Of New Manufacturing Facility Allows Customers To Order Online and Pick UP at New Falls River Location

Lei Nichols, founder, Wise Mouth USA
Lei Nichols, founder, Wise Mouth USA

Wise Mouth USA, an 100 percent natural functional ready to drink tea company fusing ancient Eastern herbal traditions and with Western food science innovation, expands its products to include a new line of vegetable-based tea. The product launch coincides with the grand opening of Wise Mouth’s new manufacturing facility in Fall River, Massachusetts on Thursday, July 17 from 10 am to 12 p.m. at 1 Ace Street, Room 227, Fall River, MA 02720.

“Our teas are more than just beverages — they are rooted in a deep tradition of holistic wellness and clean living,” says Lei Nichols, chief executive officer and founder,  Wise Mouth USA. “As a woman-owned company, we are proud to bring something truly nourishing and transparent to the market, made right here in our Massachusetts community.”

Wise Mouth’s New Vegetable Tea Line

In celebration of this next chapter, Wise Mouth is introducing four new vegetable ready-to-drink tea blends that bring together Eastern health wisdom and refreshing, modern flavors:

  • Mixed Green Vegetables Matcha features fresh lettuce, fresh spinach, fresh bok choy, green apples, crystalized sugarcane, fresh lemon juice, matcha powder and filtered water.
  • Sweet Potato Ginger Black Pur-erh Tea has fresh sweet potato, fresh ginger, dried black Pur-erh tea leaves, dried red date, brown sugar, cinnamon powder and filtered water.
  • Beet and Cucumber Flower Tea includes fresh cucumber, fresh beet, fresh lemon, dried rose flowers, pure honey, dried cassia seeds, crystallized sugarcane, and filtered water.
  • Tomato and Carrot Dandelion Tea features fresh tomato, fresh carrots, lemon juice, dried dandelion, pure honey, crystalized sugar and filtered water.

These nutrient-rich functional ready to drink tea beverages expands the brand’s lineup of handcrafted blends made with premium tea leaves, herbs, fresh fruits, flowers, and roots — all brewed and bottled using a proprietary process that ensures purity, safety, and shelf stability for up to 18 months. Every variety can be enjoyed hot or iced, making them as versatile as they are nourishing. There are NO preservatives, concentrates, additives, powder or any artificial ingredients in the functional ready to drink teas.

Wise Mouth USA’s teas offer functional benefits, including immune support, energy, relaxation, and digestive wellness — thanks to ingredients such as ginger, pu-erh black tea, rose petals, goji berries, jujube, monk fruit, and chrysanthemums. Each blend represents a gift from nature, thoughtfully crafted for both body and mind.

New Manufacturing Facility

Wise Mouth USA celebrates the grand opening of its new 100 percent natural manufacturing facility. Guests will enjoy complimentary tastings of the new vegetable teas and new natural pickled vegetables, refreshments, and a behind-the-scenes tour of the clean-label brewing and bottling process. 

With this new facility, customers can now place orders online and conveniently pick them up on-site, further streamlining access to the brand’s nourishing functional ready to drink teas.

New Website

Wise Mouth USA has also unveiled a brand new user friendly website for consumers to purchase the organic functional ready to drink teas.

“Wise Mouth connects the best for Eastern culture and Western cultures, both, I mean the thousand-year Eastern heritage wisdom and the American model science with food. I have a dream to use Wise Mouth to be a bridge to connect people from different cultures and backgrounds, making the world a better place,” says Lei Nichols, founder, Wise Mouth USA.

For more information about Wise Mouth USA 100 percent  natural functional ready-to- drink teas, please email wisemouthlei@gmail.com or visit https://wisemouthusa.com/


Track 15 Launches Non-Profit Night Series to Celebrate the Work of Local Charities

Groups can enjoy complimentary space, small bites & beverages

Track 15
Track 15

Track 15, located at 1 Union Station in downtown Providence, has launched a new non-profit night series, offering local non-profit organizations the opportunity to celebrate the extraordinary work they do, free of charge.

Each Tuesday, Track 15 will donate its semi-private event space to a different non-profit for two hours, as well as one drink ticket for beer or wine and small bites from its vendors for up to 50 attendees. Dates are first come, first served.  To inquire about availability, submit a request at track15ri.com/contact-us/.

“It’s no secret that the non-profit sector is facing a challenging period right now, ” said Christpher Marsella, Owner, Track 15.  “Whether a morale-boosting party for staff, a thank you for donors, or a small fundraiser, we are happy to offer a space for groups to celebrate – and thank them for – the incredible work they do in our communities.”

July 31, 2025 0 comments
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cookingnews

Rhode Island’s own Mary Jo Fletcher LaRocco Wins the 2012 Hood New England Dairy Cook-Off

by David Dadekian October 21, 2012
written by David Dadekian

Mary Jo Fletcher LaRocco with her $10,000 Grand Prize for winning the 2012 Hood New England Dairy Cook-Off. Photo courtesy of HP Hood

Mary Jo Fletcher LaRocco with her $10,000 Grand Prize for winning the 2012 Hood New England Dairy Cook-Off. Photo courtesy of HP Hood

Mary Jo Fletcher LaRocco of North Kingstown, R.I. was the grand prize winner at Sunday’s 4th Annual Hood New England Dairy Cook-Off which was held at the Rhode Island Convention Center in Providence. LaRocco won $10,000 for her Cranberry Limóncello Tarts in a Gingersnap Hazelnut Crust.

LaRocco lives with her husband and two children and has competed in all four years of the Hood New England Dairy Cook-Off. During her four years of entering the competition LaRocco also earned her Ph.D. in Education from a joint program with Rhode Island College and the University of Rhode Island.

As a judge for the event, Eat Drink RI’s David Dadekian recorded an interview with LaRocco.

Eat Drink RI: Where did you learn to cook and get your love of cooking?

Mary Jo Fletcher LaRocco: I moved to Sarajevo, Bosnia in 1996 and at that time if you wanted to eat something in Bosnia you had to go learn how to cook it. So I learned how to cook living over there where everything had to be done from scratch from seasonal ingredients. When I came back to the States that became my hobby.

EDRI: When did you move to Rhode Island?

MJFL: We’ve been in Rhode Island for ten years and fell in love with [Rhode Island]. We love the Ocean State. We feel like we’ve been her forever. It’s very special, especially tonight because I’ve been part of Hood [New England Dairy Cook-Off] for four years and it’s great to win in Rhode Island.

LaRocco's winning dish Cranberry Limoncello Tarts in a Gingersnap Hazelnut Crust

LaRocco’s winning dish Cranberry Limoncello Tarts in a Gingersnap Hazelnut Crust

EDRI: How did you do the first three years of the Cook-Off?

The first year [of the Hood New England Dairy Cook-Off] I cooked in the semi-final round, the second year I was a finalist that came in third place, last year I didn’t win my category and then this year we were able to take the whole thing.

EDRI: How did you come up with your winning dish?

MJFL: Honestly, it was a late night inspiration. The night before the Hood deadline, I was sitting down, dreaming up what am I going to come up with and I just created it. I love fall ingredients and I like to use local things: cranberries, maple syrup. I think lemons and cranberries complement each other and the ginger snaps is a nice touch for a holiday dish.

The following is the news release from HP Hood following the Sunday, October 21 Hood New England Dairy Cook-Off.

“As always, the Cook-Off was an exciting and fun event and we enjoyed meeting all of the semifinalists and their supporters. They put such passion into their recipes and it really showed,” said Lynne Bohan, Vice President of Public Relations, HP Hood. “The recipes gave our judges a challenge in selecting a winner but ultimately, Mary Jo Fletcher LaRocco recipe best met all of the judging criteria. The Cranberry Limoncello Tarts were a great combination of creativity and amazing presentation.”

The competition began at 7:30 a.m. when 30 semifinalists competed in their individual categories. The five categories were: breakfast/brunch, soups/chowders, appetizers/side dishes, lunch/dinner (entrée) and dessert. One amateur chef from each New England state competed in each category. Competitors had 60 minutes to prepare and plate their dishes. All recipes were original and included at least one Hood dairy product and were judged based on taste appeal, presentation/appearance, and creativity/originality.

By 6:30 p.m., a panel of judges helped narrow the field from 30 semifinalists to five finalists. They were:

  • Breakfast/Brunch: Jean Dziedzinski of Chelmsford, MA – Late Summer Layered Crustless Quiche
  • Soups/Chowders: Kevin Towle of Gonic, NH – Heaven & Hell Chowder
  • Appetizers/Side Dishes: Forrest White of Williston, VT – Acorn Squash’n’Blossom Fritter with Vichyssoise Shooter
  • Lunch/Dinner (Entrée): William Gillard of Damariscotta, ME – Ocean Bounty Creamery
  • Dessert: Mary Jo Fletcher LaRocco of North Kingston, RI – Cranberry Limóncello Tarts in a Gingersnap Hazelnut Crust

Billy Costa from the New England Cable News show ” TV Diner” hosted the event as the finalists went head-to-head in front of a live audience for the $10,000 grand prize. Shaw’s Supermarket was once again the Official Supermarket of the event.

The final round judges included Celebrity Chef Michele Ragussis; Chef Branden J. Lewis, Instructor, Johnson & Wales University College of Culinary Arts; Peggy Poole, Vice President of Quality Systems and Regulatory Affairs, HP Hood; Cindy Salvato, Chef and founder of Savoring Rhode Island culinary walking tours; and David Dadekian, Eat Drink RI.

Each of the semi-finalists received a prize of $100; each of the finalists, except for the winner, received $500.

from left to right: host Billy Costa, judge David Dadekian, judge Michele Ragussis; winner Mary Jo Fletcher LaRocco, judge Peggy Poole, HP Hood Brand Manager Patrick Maguire, host Rick Tarantino and judge Cindy Salvato. Not pictured, judge Branden Lewis. Photo courtesy of Rob LaRocco

from left to right: host Billy Costa, judge David Dadekian, judge Michele Ragussis; winner Mary Jo Fletcher LaRocco, judge Peggy Poole, HP Hood Brand Manager Patrick Maguire, host Rick Tarantino and judge Cindy Salvato. Not pictured, judge Branden Lewis. Photo courtesy of Rob LaRocco

Prior to being named a judge, Dadekian worked with and received compensation from HP Hood to promote the New England Dairy Cook-Off.

October 21, 2012 0 comments
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