Dish

The Dish: Q-and-A: Ocean House and Weekapaug Inn Food Forager

Chef Paul McComiskey builds relationships with local farmers and food producers to bring the most seasonal local ingredients to menus at the Ocean House properties.

What does it mean to be a food forager? We try to source everything we can within 150 miles of the properties: the Ocean House, the Weekapaug Inn, the Watch Hill Inn and our new venture in Mystic, Connecticut, Spicer Mansion. That 150 miles covers all of Rhode Island, Connecticut, Massachusetts and parts of upstate New York and southern parts…

The Dish: Crack Open Farmer Willie's Alcoholic Ginger Beer

Two Brown University graduates and a goat farmer from the Cape worked together to produce a potent new brew taking the craft beer scene by storm.

What do you get when you put two Brown University students, a goat farmer and a bucket load of ginger together and let them stew? You get Farmer Willie’s Alcoholic Ginger Beer. Farmer Willie’s tastes like a lighter, more refreshing version of the often eye-watering and throat-burning non-alcoholic ginger beer. Made with cold-pressed ginger juice, lemon juice and nutmeg, and…

The Dish: Diner's Update: June/ July 2016

The latest Rhode Island food, drink, dining and restaurant news.

EVENTS 6/15 Blackstone Culinaria hosts a food tour today at 6 p.m. at GottaQ Smokehouse and BBQ in Cumberland. Guests will experience award-winning barbecue meats and delicious sides while learning about the food business. Tickets are $22 per person and can be purchased here. 6/15 Need a Father’s Day gift idea? Weekapaug Inn in Westerly has launched the Brewmaster's Social…

North Bakery Stays Open Late for Dinner

Experience a smaller, simpler dinner menu and well-curated beverage list Thursday through Sunday nights.

North bakery is keeping the lights on late. What was once just a stop for your morning coffee and pastry, a light lunch and sweet and savory snacks is now serving a simple dinner menu with beer, wine and cocktails. The restaurant will continue with its daily daytime hours of 7 a.m. to 6 p.m., but on Thursday through Sunday…

Like No Udder: A Refuge for Alternative Eaters

Come vegans, come celiacs, come lactose intolerant: This new bricks and mortar ice cream shop is just for you.

You've chased the purple spotted truck and you've tasted the vegan soft-serve swirl. Extra peanut butter sauce, please! But chase no more (unless you like the exercise). In April, the owners of Like No Udder vegan ice cream truck opened a bricks and mortar shop in Fox Point, where you can find your dairy-free fix every day of the week…

The Dish: Behind the Scenes at Johnson and Wales University

Students' Day 9 final presentations in the pastry arts department look too good to eat.

Last month, Rhode Island Monthly got a behind-the-scenes look at Johnson and Wales University’s final Day 9 presentations in the baking and pastry departments. Students take one class that lasts nine days over seven- to eight-hour daily stretches, with the final ninth class serving as presentation day. We poked our heads into various kitchens and labs where students learn everything…

The Dish: PVDonuts Opening Specialty Doughnut Shop

Providence will welcome its first gourmet doughnut shop on Memorial Day weekend.

Providence is gaining its first specialty doughnut shop like those that are popular in the Portlands, both Oregon and Maine. Customers have already lined up for PVDonuts' artisanal breakfast treats with unusual flavors at popup events at local businesses. At Hope and Main’s Meet Your Maker market last month, fans gathered at 11:30 a.m. before a noon opening, and PVDonuts…

The Dish: Diner's Update: May/ June 2016

The latest Rhode Island food, drink, dining and restaurant news.

EVENTS 5/15−6/30 Get your burger fix with RI Food Fights' Big Burger Blowout. The competition sizzles now through June 30, featuring sixteen restaurant competitors. With a $20 passport, purchased in advance, guests will enjoy one free burger from each of the participating restaurants. You can try meaty favorites from Shoobies, Julians, RI Billiard Bar and Bistro, Caffe Dolce Vita and…

The Dish: Persimmon Providence Opens

Champe and Lisa Speidel balance business and family life while relocating their beloved restaurant to Providence.

Things truly happen all at once: Opening a new restaurant, a baby’s first birthday, earning an honorary doctorate. All three of these feats are happening in the month of May for the Speidel family. Champe and Lisa Speidel plan to open Persimmon in Providence on Tuesday, May 17 at 5 p.m.; Champe will be presented with an honorary doctorate degree…

The Dish: Shri Bark Healthy Snacks a Hit at Local Schools

WJAR-TV NBC 10 morning news co-anchor, certified yoga teacher, nonprofit leader and Shri Bark developer Alison Bologna supplies schools with healthy snacks.

Alison Bologna has devoted much of her time to introducing healthy snacks into schools, and now it’s finally happening. Bologna, known as a WJAR-TV NBC 10 morning news co-anchor, as well as a certified yoga teacher and nonprofit leader, has recently introduced Shri Bark “A Smart School Snack” into local schools. Bologna started Shri, an urban outreach yoga studio in…