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News Bites: Boy Scouts Collecting for the RI Community Food Bank, Pawtucket Wintertime Farmers Market Opening, JWU Program Review and Tour

by David Dadekian October 30, 2014
written by David Dadekian
Scouting for Food 2014

Scouting for Food 2014

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

Scouts Ask Community to Give Generously to 27th Annual Scouting for Food Drive

Food Will be Collected This Saturday, Nov. 1 – Beginning at 9am

Thousands of Scouts from across the region dropped off door hangers this past weekend asking their communities to donate nutritious, non-perishable food items to this year’s Scouting for Food drive. Scouts will be collecting donations this Saturday, Nov. 1 beginning at 9 a.m. and ask that all food items be placed in a bag and left in an accessible area for pickup. Donations will be sent to the Rhode Island Community Food Bank to help provide valuable nourishment to families in need.

“We are looking forward to another successful drive,” said John Mosby, Narragansett Council Scout Executive. “This event plays a fundamental role in the Council’s commitment to the community.”

Since the first Scouting for Food drive in 1988, Scouts from the Narragansett Council have collected more than 8.5 million pounds of food for Rhode Island and its surrounding communities. Last year alone, more than 231,000 pounds of food were collected and delivered to the Rhode Island Community Food Bank and other local food pantries.

“We encourage the community to remember those in need and to give generously so we can reach record numbers for this year’s food drive,” added Mosby.

Each month, the Rhode Island Community Food Bank feeds more than 63,000 people per month. According to the USDA, nearly 15.4 percent of Rhode Island households are lacking food and 5.5 percent are at risk of going hungry.

Scouts from over 200 different Packs and Troops delivered door hangers on Saturday, Oct. 25 to neighborhoods throughout Rhode Island. This Saturday, Nov. 1, Scouts will return to collect donations, starting at 9 a.m. Scouts encourage donors to fill bags with the Food Bank’s most needed items:

  • Canned Soup, Tuna, Canned Meats, Peanut Butter, Nuts
  • Canned Fruits & Vegetables, Dried Fruit, Tomato Sauce
  • Nutritious Breakfast Cereals, Whole Wheat Pasta, Rice
  • Granola Bars and other healthy snacks
  • Canned or Dried Beans

“The Rhode Island Community Food Bank values its long-term partnership with the Scouts. Each year, we know we can count of their hard work and dedication to help local families at risk of hunger,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “This event is a great example of working together as a community to help our friends and neighbors who are struggling get by on extremely low incomes.”

Scouting for Food is the largest food drive in New England. It is a cooperative effort supported by the Narragansett Council of the Boy Scouts of America, the Rhode Island Community Food Bank, WPRI Channel 12, FOX Providence, the Rhode Island Army National Guard, The Valley Breeze and several area fire stations.

If the Boy Scouts are not able to cover your neighborhood, please visit www.rifoodbank.org/getfood to find a food pantry near you, or drop your donation off at the Food Bank, 200 Niantic Avenue, Providence any weekday between 8 am and 5 pm.

 


Pawtucket Wintertime Farmers Market Celebrates November Opening

New England’s Largest Winter Farmers Market Announces 2014-2015 Season

On Saturday, November 1st, Farm Fresh Rhode Island celebrates the opening of the 8th season of the Pawtucket Wintertime Farmers Market. The market, which hosts over 70 vendors and occupies 16,000 square feet throughout the Hope Artiste Village, is the largest wintertime farmers market in New England. The market is open every Saturday from November 1st through May 9th, 2015.

The Pawtucket Wintertime Farmers Market expanded in 2013 to host more farmers, food artisans and prepared food vendors in both of the spacious main corridors and courtyard of the renovated Hope Webbing Company building. The expansion provided a more comfortable customer experience while still offering high-quality, locally-grown and sourced products in a festive, family-friendly atmosphere. 2014 promises to build on Farm Fresh Rhode Island’s track record for success!

“Farm Fresh opened a winter market in 2007 with seven vendors in Downtown Providence at AS220,” said Farm Fresh Co-Executive Director Sheri Griffin. “Since then, increased support of farmers and local food in Rhode Island has resulted in more demand for local produce year-round.” Farmers that participate in the Pawtucket Wintertime Farmers Market have been able to meet this demand through incremental expansion of their businesses and by utilizing growing and storage techniques for cold-weather climates.

As you stroll through the historic halls of the Hope Artiste Village each Saturday this winter, you can enjoy a diverse medley of local farms and vendors, listen to live music, sample fresh produce and enjoy lunch on the spot from prepared food vendors or some of Rhode Island’s favorite food trucks – located outside in the central courtyard of the building.

Wintertime market-goers can expect a variety of locally grown fruits and vegetables including: apples, beets, cabbage, carrots, onions, cranberries, mushrooms, greens, potatoes, radishes, winter squash, and more. Vendors will also be offering: locally-raised eggs, pork, chicken, beef, fish, charcuterie and shellfish; locally-produced applesauce, tomato sauce, jams, jellies, pickles and cheese; granola, bread, cupcakes, crepes, pies & baked treats and dog biscuits.

The Pawtucket Wintertime Farmers Market is now easier to get to than ever before. The Rhode Island Public Transportation Authority’s (RIPTA) new R-Line bus route drops shoppers off right at the front door of the farmers market. For information on the R-Line’s stops and schedules, visit www.ripta.com/r-line-. For customers driving or biking to the market, it is located at both 999 and 1005 Main Street in Pawtucket. Parking lots are located around the perimeter of the building as well as street parking in the surrounding neighborhood. Bike racks are located in the central courtyard.

 


Earn a Culinary Arts or Baking & Pastry Arts Degree on the Weekend at Johnson & Wales University

Program Review and Tour, Sunday, Nov. 2, 1 P.M.-3 P.M.

Obtaining a college degree doesn’t always require leaving home, dealing with a roommate, or taking online courses from a school on the other side of the country. Johnson & Wales University (JWU) offers its world-class Culinary Arts and Baking & Pastry Arts degree programs on weekends right in Providence, R.I. and will hold a Program Review and Tour on Sun., Nov. 2, 2014 from 1 p.m.-3 p.m. Classes are set to start on Dec. 2.

The programs are designed for the person seeking to add a degree, change careers, or follow a passion. JWU’s weekend programs are as comprehensive as its signature quality education taught by its industry-experienced faculty. However, these programs are offered only on weekends with classes on Saturday through Sunday. Degree programs offered include associate degrees in Culinary Arts or Baking & Pastry Arts. Bachelor degree programs include Culinary Arts and Food Service Management or Baking & Pastry Arts and Food Service Management.

The Program Review and Tour will be held at JWU’s Grace Welcome Center on the Harborside Campus, 120 Harborside Boulevard, Providence, R.I. Seating is limited and an R.S.V.P is required. Call 401-598-2342 or 401-598-2374 to reserve a seat. The event includes a tour of JWU’s state-of-the-art culinary labs, equipment, and facilities with a view of current weekend students and chef instructors at work. University admissions representatives will be available to answer questions about financial aid, tuition, class schedules, and how to enroll. Refreshments will be served.

Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 16,000 graduate, undergraduate and online students at its four campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, the university offers degree programs in arts and sciences, business, culinary arts, education, nutrition, hospitality, physician assistant studies, engineering and design. Its unique model integrates arts and sciences and industry-focused education with work experience and leadership opportunities, inspiring students to achieve professional success and lifelong personal growth. The university’s impact is global, with alumni from 119 countries pursuing careers worldwide. For more information, visit www.jwu.edu.

October 30, 2014 0 comment
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chefs & restaurantsnews

Newport Restaurant Week, April 5 – 14, 2013

by David Dadekian March 25, 2013
written by David Dadekian

Discover Newport Restaurant WeekFrom Discover Newport comes the news of the next Newport Restaurant Week, which includes both Newport and Bristol Counties. As has become the tradition in the area, Restaurant Week runs for a little more than a week, going from Friday, April 5 through Sunday, April 14 . All the information, including the complete list of participating restaurants can be found at DiscoverNewportRestaurantWeek.org.

 

Spring Into Savings During Newport Restaurant Week

Savor Newport’s legendary hospitality when Newport Restaurant Week returns this spring with affordable and delectable dishes April 5 through 14, 2013. More than 50 restaurants throughout Newport and Bristol Counties will be offering prix-fixe three-course lunches for just $16 and three-course dinners for just $30.*

“Newport Restaurant Week has truly evolved into one of our destination’s preeminent culinary events,” said Len Panaggio, Chairperson of the Board of Directors at Discover Newport. “We possess a rich culinary heritage that our chefs continue to highlight and advance with both traditional and creative dishes. This is an outstanding opportunity to dine in our dynamic restaurants in both Newport and Bristol Counties and enjoy the unique flavors that continue to grow our reputation as a top culinary destination.”

Throughout the 10 days of exceptional dining there will also be “flavorful” experiences to fête the occasion: food and wine pairings, cooking classes, wine tastings, chef-led culinary tours and more. In addition to these tasty activities, visiting gourmands can come for dinner and stay for breakfast by taking advantage of value-added lodging packages. For additional information, menus and more, visit our new website, DiscoverNewportRestaurantWeek.org.

Updates on events, participating restaurants and menus can be found via our social networks including Newport Restaurant Week’s Facebook page and on Discover Newport’s Twitter feed (use hashtag #nptrw). Also, diners from Providence and around the state can rely on the Rhode Island Public Transit Authority (RIPTA) bus routes while saving money on gas with $4 for a round trip ticket or $6 for an all-day pass.

Many of Newport Restaurants Week’s talented chefs will be showcasing their skills on The Rhode Show on WPRI Channel 12 Tuesday mornings beginning March 26 and continuing through April 9. Viewers can watch how some of the Restaurant Week dishes come together and learn the recipes.

*Prices are for prix-fixe menus only. Tax, beverage and gratuity not included. Other restrictions may apply. Reservations recommended.

ABOUT NEWPORT RESTAURANT WEEK

Newport Restaurant Week was established in 2006 as an annual event to encourage both local residents and visitors to Newport and Bristol Counties to experience the vast culinary talent in our destination at an affordable price. The event was also created to stimulate local business not only at restaurants but at retail and lodging partners as well. In 2008, Newport Restaurant Week expanded to a bi-annual event; one taking place in early spring and the other in late fall. Restaurateurs often create menus that celebrate seasonal ingredients and promote local food and wine purveyors. Many offer vegetarian and gluten-free alternatives to patrons with food allergies or special dietary requirements. Brancott Estate Wines, Jameson Irish Whiskey, Samuel Adams; the Boston Beer Company, and OpenTable.com will once again be returning to the sponsor roster for the spring. This year we are proud to welcome a new sponsor, the Newport Mansions Wine & Food Festival, which takes place September 20-22, 2013. Any patron who dines at a Newport Restaurant Week participant and spends $100 or more will be given a coupon valid for $15 off the ticket price of to the Sunday, September 21st Grand Tasting. Restrictions apply. Each restaurant will be provided numbered coupons to distribute to patrons during the event.

March 25, 2013 0 comment
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chefs & restaurantscookingfarmsnews

Cooking with David Dadekian on The Rhode Show at Blackbird Farm

by David Dadekian December 2, 2012
written by David Dadekian
The Rhode Show Search for a Star Finalist Tashanea Whitlow with David Dadekian

The Rhode Show Search for a Star Finalist Tashanea Whitlow with David Dadekian

Each year The Rhode Show runs a “Search for a Star” competition to see who will be a host of the show for the following year. Out of countless video entries and live auditions, online voters choose 20 semi-finalists and then another round of online voting produces the top 5 finalists for the position. Tashanea Whitlow is one of those finalists and a few weeks ago she contacted Eat Drink RI for her competition assignment “Eating Well.”

Whitlow and her videographer came to Blackbird Farm where Eat Drink RI‘s David Dadekian showed them around the barn with Farm owner Ann Marie Bouthillette. After capturing some video of the pedigreed Black Angus cattle and American Heritage Berkshire pigs, Dadekian took Whitlow into the farmhouse kitchen where he prepared Steak Fajitas as a demonstration of a quick and easy dinner.

Below is the “Eating Well” segment with Dadekian. You can watch Whitlow’s “Search for a Star” videos on the WPRI site, and cast your vote for her to be the next Rhode Show Star.

Eating Well: Tashanea Whitlow’s story

December 2, 2012 0 comment
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chefs & restaurantsnews

Newport Restaurant Week, November 2 – 11, 2012

by David Dadekian October 17, 2012
written by David Dadekian

Newport Restaurant WeekFrom Discover Newport comes the news of the next Newport Restaurant Week. As has become the tradition in the area, Restaurant Week has grown to over a week, running for ten days beginning Friday, November 2. All the information, including the complete list of participating restaurants can be found in the release below and at GoNewportRestaurantWeek.com.

Celebrate Our Culinary Community Throughout Newport Restaurant Week

Newport Restaurant Week returns November 2-11, 2012 with more than 45 participating restaurants throughout Newport and Bristol Counties, Rhode Island. Now a highly anticipated fall tradition, restaurants dish up extraordinary cuisine at affordable prix fixe prices with ingredients sourced from local farmers, foragers and fisherman. As in years past, the prices remain at $16 for a three-course lunch and $30 for a three-course dinner.*

Newport Restaurant Week has come to be a crowd-pleasing event among local residents and visitors alike since being introduced in 2006. This fall’s 10-day affair will highlight local food purveyors, new seasonal menu items and the talents of creative chefs who orchestrate unforgettable dining experiences. Visiting gourmands can come for dinner and stay for breakfast by taking advantage of reasonably priced Newport Restaurant Week lodging packages while culinary enthusiasts can savor food-related events including cooking classes, Greenvale Vineyards‘ Harvest Festival and the Taste of Newport—a savory extravaganza benefiting Child & Family, the largest and most comprehensive social service provider in Newport County. Information on packages and the growing list of events can be found at GoNewportRestaurantWeek.com.

Updates on events, participating restaurants and menus can be found via our social networks, including Newport Restaurant Week’s Facebook page and on Discover Newport’s Twitter feed (use hashtag #nptrw). Also, diners from Providence and around the state can rely on Rhode Island Public Transit Authority (RIPTA) bus routes for $4 per round trip ticket or $6 for an all-day pass to save money on parking and gas.

Participating restaurants span both counties, reaffirming the destination’s identity as a premier culinary destination. Chefs from Brick Alley Pub (Newport), Hourglass Brasserie (Bristol), Jamestown Fish (Jamestown), Scampi (Portsmouth), and Windward at the Hyatt Regency (Newport) will appear on The Rhode Show on WPRI TV 12 in advance of and during Newport Restaurant Week, each cooking up a dish that will be featured on their prix fixe menus.

For the first time ever, Newport Restaurant Week will be sponsored in part by OpenTable.com; a free, real-time online restaurant reservation program. Participating OpenTable restaurants have a reservation button on their individual listing on the GoNewportRestaurantWeek.com web site (along with their Restaurant Week menus) so that users can conveniently book a time to dine directly from the site. Additional sponsors include Absolut Vodka, American Express, Brancott Wines, the East Bay Chamber of Commerce, the Newport County Chamber of Commerce, Samuel Adams and Yelp.com.

To view an up-to-date listing of participating restaurants, menus, lodging packages and events, visit GoNewportRestaurantWeek.com.

*Prices are for prix-fixe menus only. Tax, beverage and gratuity not included. Other restrictions may apply.

October 17, 2012 0 comment
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