2014 Hope & Main Tasting Pavilion

Narragansett Creamery at Taste Trekkers Tasting Pavilion - Photo by David Dadekian

Narragansett Creamery at Taste Trekkers Tasting Pavilion (photo by David Dadekian)

Join us in the Grand Ballroom of the Providence Biltmore for the Hope & Main Tasting Pavilion on Saturday, October 4th. Sample food and drink from dozens of local restaurants and food producers. Wander the room and mingle with other Expo guests. Discover your next culinary destinations. 


Hope and MainThe 2014 Taste Trekkers Tasting Pavilion is made possible with the support of Hope & MainRhode Island’s first culinary business incubator. Hope & Main helps local entrepreneurs jump-start early-stage food companies and food related businesses by providing low cost, low risk access to shared-use commercial kitchens and other industry-specific technical resources.




Sandwiches, salads, and handmade calzones made from natural, organic and local ingredients.

Marina Marchese is changing the way people taste and think about honey. This entrepreneur is a beekeeper, an author, a honey sommelier and the visionary behind Red Bee ® Artisanal Honey. During a former career as an international designer, Marina unexpectedly visited a neighbor’s apiary where her first taste of fresh honey from the beehive would change the course of her life. She quit her job, built a beehive and acquired some Italian honeybees to become a beekeeper. It was on a visit to Montalcino, Italy “La Citta del Miele”, that Marina became passionate about single-origin honeys. Compelled by the philosophy of terroir and the diverse flavor profiles of honey determined by the type of nectar gathered by the honeybees, Marina launched a revolutionary collection of single-origin honeys under the Red Bee Brand. Today, Marina sells her Red Bee ® luxury honey to celebrity chefs, Relais & Chateaux restaurants, fine cheese and artisan food shops all over the country. Marina is the author of The Honey Connoisseur with Kim Flottum, editor of Bee Culture Magazine and Honeybee Lessons from an Accidental Beekeeper.

She is the founder of The American Honey Tasting Society, to protect the quality and character of this noble food and educate through her signature Honey Tasting Laboratory Workshops at venues like Mario Batali’s Eataly, The Food Network, The Four Seasons Restaurant, Stone Barns Center for Food & Agriculture, Murray’s Cheese Shop, Artisanal Premium Cheese Center and The United Nations. Marina’s Red Bee Honey was honored with a Snail of Approval from Slow Food Metro North. Marina’s Red Bee Apiary has been featured on ABC-TV’s The Chew, The Martha Stewart Blog and profiled in Williams Sonoma’s Meet the Maker.

There is a story behind every bite of American Lamb you take. Before it ever makes it to your table, American Lamb is raised by skilled farmers across the country from pastoral grasslands, to high country meadow.

America’s sheep producers are committed to raising and supplying only the best quality lamb. Hands-on involvement from pasture to plate ensures that American Lamb meets the highest standards for flavor, tenderness and freshness.

Carolyn’s Sakonnet Vineyards, in Little Compton, Rhode Island was founded in 1975 on the well-researched premise that the microclimate and soil conditions found along the Southeastern New England coast closely resemble some of the great wine regions of the world, particularly, the maritime climates of northern France. At present, fifty acres are planted with many Vinifera varietals including Chardonnay, Gewurztraminer, Pinot Noir, and Cabernet Franc as well as Vidal Blanc one of the French-American hybrids. Wine production has climbed to over 30,000 cases annually with many wines receiving awards in domestic and international competitions.

Deep in the unspoiled forests of New England, the Dukcevich family is hand-making some of the finest charcuterie in the world. More than three decades ago, the family brought their delicious salumi to America from Northern Italy. It all starts with the hogs, which are raised on American family farms. The pork is then dry-cured for months with basic ingredients like sea salt and coarse pepper, using the same ancient methods passed down through the centuries. Today, families all over the world enjoy our Del Duca® Prosciutto, sopressata, salame, pancetta, mortadella and capocollo.

The only way to find where your favorite food trucks are serving is to follow multiple Twitter feeds and Facebook pages. That is changing NOW.

Foolproof Brewing Company (www.foolproofbrewing.com) in Pawtucket, Rhode Island, produces high-­quality, hand-­crafted beers designed with specific experiences in mind. Whether it be watching a baseball game, sitting at home on a rainy day, or just catching up with friends at the local pub, Foolproof’s goal is to create unique and fulfilling beer experiences.

The Granny Squibb Company sells “astonishingly delicious” iced tea. Formulated from a family recipe that belonged to our founder’s Rhode Island grandmother, the original home-brewed lemon iced tea thrived for generations among family and friends. Our bottled iced teas are made with all natural ingredients that are familiar and few, just like those Granny Squibb used in her kitchen. What you taste is what you get in each bottle of Granny Squibb’s.


Narragansett Creamery is where salty sea meets rocky shore, where historical landscape meets hip city center. With the blessing of happy cows, beneficent bacteria and salty ocean air, our cheeses are sure to make you smile.

Our Creamery began in 2007 when local food advocate Louella Hill joined forces with Mark Federico, owner of Providence Specialty Products (a little-known cheese manufacturer on the city’s Westside). Putting together their passion for cheese and knowing the time was right, they started to craft small batches of Gouda, Feta and farmers’ cheeses (queso blanco). The idea took off like dynamite.

Narragansett Creamery is currently the only producer of cheeses in Rhode Island. Making cheeses with fresh, milk not only helps dairy farmers (our heroes!) but helps Planet Earth as well. Instead of flying cheeses in from far away, our cheeses are produced RIGHT HERE on the very ground you’re standing on.

As a food producer, we hope to be educators, teaching our community a little more about where food comes from. If people know dinner began with cows living down the road, they’re more likely to care for the land those cows live on. Understanding these connections will lead us to a brighter future.

It isn’t surprising to hear that 4 guys from college came up with an idea to start a brewery. What may be surprising is that these guys are all still great friends and the brewery is still growing after over a decade. Coastal Extreme Brewing (or The Newport Storm Brewery as we are known by many) was the dream of Brent, Derek, Mark, and Will.

These four spent their years at Colby studying the science that would help them understand how to make beer while also doing the “sampling” that would make them love beer. In 1997, staring at graduation and a life just working in “a job,” the idea was hatched to start a brewery.

Over the next 18 months information was gathered, plans were written, investors were begged, and skeptics were grown as the founders pressed forward with their dream. In April of 1999 they moved into their 2500 square feet in two garage bays in the Middletown tradesman center. Concrete was cut, used equipment was found, and on July 2nd 1999 the brewery’s first beer, Hurricane Amber Ale, was released. Since then, the brewery has continued to slowly build itself and its reputation. In 2002 the brewery expanded into an addition 1000 square feet. In 2006 they started Newport Distilling Company to make Thomas Tew Rum, utilizing much of the same equipment and bringing back this historic practice to the area. Perhaps the biggest event of all came in 2010 when the brewery and distillery built a brand new facility in the North End of Newport which increased their square footage to 8,000, allowed them to build a beautiful Visitors Center and tour deck, and was their first opportunity to upgrade their equipment from when they first started in 1999. Much has happened since 1999. The brewery has made over 30 different kinds of beer. They helped pioneer the idea of making limited release beers in 1999 and did the same with canned beer in 2004. Thousands of people have visited the facility and many more have had the opportunity to try our unique beer throughout RI, CT, and MA. Through it all, the focus continues to be making quality, unique, local beers for our fans. As in the beginning, the Brent, Derek, Mark, and Will hope you enjoy their beers as much as they enjoy making them.

“Our love of good, wholesome living combined with a pride in growing great products has been a winning combination for our farm, our animals and our customers.”
Fourth generation sheep farmers with a thriving landscape business we were determined to find a long term plan for our 200 acre sheep farm in southern Maine. After months of travel and research the decision was made… the right farming model for us would be retail lamb sales, with an education venue for other sheep producers built in. Our lamb business was born.


Runa’s mission is to create livelihoods for indigenous farmers in the Amazon. We believe people everywhere can benefit from the bounty of the Amazon without destroying it, starting with the people who live there.

Why can’t America make a great single malt whiskey?

Michael Reppucci thinks they can. In fact, he quit his job and leveraged his savings to prove it. But, Mike is no fool. He got Master Distiller David Pickerell to help him turn the spirits industry on its ear.

With Dave’s knowledge and Mike’s innovation, they began experimenting with recipes and flavor profiles, creating a flavorful young whiskey along the way.

Soon, thanks to the Sons of Liberty, the question will no longer be: Why can’t America make a great single malt whiskey?

The question will be: What took us so long?


Uncle Truscott’s Classc American Confections

DigInVT is your portal to Vermont’s agriculture and culinary experiences that are open to the public. Connect with the people and places in Vermont that make it an exciting destination. DigIn to Vermont’s agriculture and culinary tourism experiences!

A vibrant culinary experience awaits on Providence’s East Side. In a converted gatehouse perched over the Seekonk River, Chef Kevin crafts an eclectic menu complemented by craft beers and boutique wines.

Ten Things You Should Know About Yelp!:

  1. Yelp was founded in 2004 to help people find great local businesses like dentists, hair stylists and mechanics.
  2. Yelp had an average of approximately 102 million monthly unique visitors in Q1 2013.
  3. Yelpers have written over 39 million local reviews.
  4. In addition to reviews, you can use Yelp to find events, lists and to talk with other Yelpers.
  5. Every business owner (or manager) can setup a free account to post photos and message her customers.
  6. Yelp makes money by selling ads to local businesses – you’ll see these clearly labeled “Yelp Ads” around the site.
  7. Paying advertisers can never change or re-order their reviews.
  8. Yelp has an automated filter that suppresses a small portion of reviews – it targets those suspicious ones you see on other sites.
  9. You can access Yelp via iPhone, Android, BlackBerry, and more – see the full list of mobile apps here.
  10. The Weekly Yelp brings locals updates on the latest and greatest business openings & other happenings.


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