Dish

Dish, Food and Drink, Things To Do, Travel

The Dish: Durk's Bar-B-Q Opening on Thayer Street

Jake Rojas and Jay Carr are launching a new spot for smoked meats, craft beers and cocktails.
Jamie Coelho

Editor's note: This article was updated on Dec. 30, 2016 to clarify some confusion and incorrect information. Tallulah on Thames is closed for the season and it is still in that space in Newport. It is to be determined what the team will do in late spring with that space. Also, Jake Rojas is not a partner at Durk's Bar-B-Q, he is…
Business, Dish, Food and Drink, Health

The Dish: Brown Grads Blend Vietnamese Gac Fruit into X.O.I. Juices

Brown University graduates Myron Lam and Linh Tran are introducing a lesser known superfruit to global markets.
Grace Kelly

Brown University graduates Myron Lam and Linh Tran had no idea that they’d be making juice after graduation. Their interest in social entrepreneurship and economics took them to the highlands of Vietnam, where they were introduced to Vietnamese gac fruit juice, and later came up with an idea for a new product: X.O.I. "In Vietnam, the gac fruit is used…
Dish, Food and Drink

The Dish: Meals Made Easy

Three local solutions for healthy dinners at home, including meal pickup and delivery services.
Grace Kelly

As school is in full swing, and busy family and work lives don’t leave much time for cooking, you might find yourself reaching for grease-stained takeout menus. But there are other options for easy, healthy meals at home in the form of pickup dinners and meal delivery services. Here are three alternative solutions to “What’s for dinner?”   For the…
Business, Dish, Food and Drink, Travel

The Dish: Veteran-Owned Mike's Ice Serves Thai Ice Cream Rolls

The mobile ice cream truck, run by and dedicated to veterans, has some serious social media swag, including Pokemon GO doughnuts.
Jamie Coelho

  A photo posted by Mike's Ice (@mikesicetruck) on Jul 27, 2016 at 2:53pm PDT   Here in Rhode Island, we like our ice cream many different ways: strictly on a cone, blended into an Awful Awful or cabinet, on top of a doughboy, stuck between a cookie sandwich and even vegan style. But there’s a new ice cream truck…
Dish, Environment, Food and Drink

The Dish: Olson and Son Hopyard Helps Family Through Tough Times

Eric Olson started growing hops for a hobby he and son, Liam, could do together, and the endeavor took on a life of its own.
Grace Kelly

The burly, bearded Eric Olson stands on his front lawn in East Providence, hose in his hands and earbuds in his ears. He wears a blue shirt with “Olson and Son Hopyard” emblazoned on the front and moves about the lawn methodically, spraying into buckets, onto trellises and above dirt plots, all filled with plants of different varietals. Eric Olson…
Business, Dish, Food and Drink

The Dish: The Green Line Apothecary Opens Up Shop in Wakefield

This old school apothecary — complete with a vintage soda fountain and organic ice cream — brings a touch of the past to Wakefield.
Tabitha Pereira

The soda fountain whirs and “Papa Loves Mambo” plays in the background of the old-timey pharmacy, its walls lined with remedies, both modern and holistic. The soda jerk flips cups into the air as he whips up classic ice cream floats and organic coffee, stopping only to perform magic tricks for the children sitting at the counter, legs dangling off…
Business, Dish, Environment, Food and Drink

The Dish: Meet Rhode Island's First Commercial Kelp Farmers

Jules Opton-Himmel of Walrus and Carpenter Oysters hopes to supplement his shellfish business by growing kelp in the off-season.
Jamie Coelho

Walrus and Carpenter oyster farmers Jules Opton-Himmel, Steven Medgyesy and Finn Kelly cruise along Dutch Harbor in their skiff, killing the motor as they approach the Jamestown Bridge. Floating oyster racks belonging to Jamestown Oyster Company can be seen in the distance, but oysters are not the reason they’re out on the bay today. The group of three farmers kicks…
Business, Dish, Food and Drink

The Dish: Q-and-A: Warren Welcomes Preppy Pig BBQ Restaurant

Patrick DeSocio brings traditional barbecue of slow-smoked ribs and brisket to Rhode Island.
Jamie Coelho

When did you first launch your barbecue catering business? I started the business officially in 2010. Before that, I was in grad school and needed a way to supplement income to pay for school at Rhode Island College. My father convinced me to do barbecue for the Super Bowl and cook for a couple of his friends. I had never…
Business, Dish, Food and Drink, Health, Travel

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.
Jamie Coelho

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…
Dish, Food and Drink

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.
Grace Kelly

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…