Buy your tickets here on August 1st at noon
Chomp Kitchen and Drinks, located at 440 Child Street in Warren, RI is pleased to announce that it has teamed up with Trillium Brewing Company, rated the third-best craft brewery in the world and first in Massachusetts by RateBeer, to host an inaugural beer fest on Saturday, August 26th, featuring some of the world’s best craft beer not available in Rhode Island, delicious food and live music from local musicians. Tickets go on sale August 1st at noon.
“We are so excited to team-up with the JC and Esther Tetreault at Trillium,” said Sam Glynn, Owner, Chomp Kitchen and Drinks. “Even though the brewery has been around for fewer than five years, Trillium brews some of the best craft beer in the world, and we are so pleased to be able to offer this unique experience to our guests.”
The beer fest will be open to the public in two sessions, 12:00 p.m. to 3:00 p.m. and 5:00 p.m. to 8:00 p.m. Session one will feature live music from “Sasquatch and the Sick-A-Billy’s” and session two will feature local band “Keats and Co.” Guests will enjoy several beer-centric burgers and sandwiches, whole-roasted pig tacos, French fries, frickles, wings and more. The cost for each session is $40 per person and will include one Trillium beer ticket, one burger or sandwich from Chomp Kitchen and Drinks, and a commemorative 16 oz. tulip glass. Additional beer and food will be available for purchase.
CHOMP ANNOUNCES PARTICIPATION IN THE JAMES BEARD FOUNDATION’S BLENDED BURGER PROJECT™
WARREN, RHODE ISLAND – Chomp Kitchen and Drinks has announced today that it will be participating in The James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide contest and challenge to make a "blended burger" by blending ground meat with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.
Chef Mike Oozoonian has chosen to feature High Morels Burger, to showcase a healthier burger, from Memorial Day, May 29 through July 31, 2017. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.
Diners can vote and support the Blended Burger Project™:
Visit jamesbeard.org/blendedburgerproject to view the gallery of blended burger photos, and cast your vote for the blended burger that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance
You can also visit a participating restaurant from Memorial Day, May 29 – July 31, 2017 (view the entire list at jamesbeard.org/blendedburgerproject/participants) and ask for the “blended burger”
Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word!
When the promotion concludes at 11:59pm EST on July 31st, 2017, the five (5) chefs with the most online votes will win a trip to the historic James Beard House in New York City where they will showcase their blended burgers at an exclusive event in 2018.
New this year, customers who vote for their favorite blended burger online will also be entered to win an all-expenses paid trip for two to the 2018 Blended Burger event at the James Beard House.
Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter Beard Bites. Follow @beardfoundation on Facebook, Twitter, Instagram, Pinterest, and Snapchat. Watch the James Beard House Kitchen Cam, James Beard Awards, and more on the Foundation’s Livestream channel. Find more JBF-related video on the Foundation’s YouTube channels.
Chomp has teamed up with the third best brewery in the world for something big! We will be traveling to Trillium's Canton, MA location this Saturday, March 4th, for an afternoon of burgers and beer in a cool new setting. Grab a House, French Onion, or Shumai burger and test out some sought-after Trillium brews. It's all going down at 110 Shawmut Rd. Canton, MA from 12-5 pm. See more on these guys here. Hope to see you there!
Sample East Bay’s best sliders all under one roof at the Bristol Burger Bash at Linden Place Mansion on Sunday, November 6, 2016!
Linden Place Museum’s first ever Bristol Burger Bash will bring together three elements that make for a fantastic fall afternoon – burgers, beer and bluegrass! Come sample East Bay’s best burgers all under one roof while enjoying local beers and wines and listening to down home live bluegrass in the Linden Place ballroom and gardens.
East Bay’s best restaurants will bring their “burger” A-game, serving up mini burgers of all types – imagine beef, turkey, chicken, pork, seafood and more! Presented with sponsor Toasted Bun Hospitality, Inc., this afternoon of culinary fun is a fundraiser for the preservation and restoration of Linden Place Mansion.
The Bristol Burger Bash happens on Sunday, November 6, 2016 from 1pm-4pm. Tickets are $35 and can be purchased through the Linden Place website here or by calling 401-253-0390.
Follow up Statesman Brunch with the first annual Chomptoberfest taking place in the parking lot of Chomp Kitchen and Drinks. Get into the German spirit with bratwursts and beer from our friends at Jack's Abbey, Captain Lawrence, Lagunitas, Two Roads, and Weyerbacher serving their German style fest beers and traditional lagers. Live music from New England's premier German band the Vagabonds plus much more is sure to get you in the fall spirit. Tickets for the bier garten available at the event. We look forward to seeing you
Have some left over veggies lying around from your summer BBQs? Pickling is a tasty way to preserve them and enjoy them in the cold months. The art of pickling dates back to 2030 BC in India where cucumbers originated and first became pickles. The technique spread around the world, and was especially used in New England by farmers who would ferment their excess crops so they would have food for the winter.
All that is needed is a simple saltwater mixture or acidic liquid such as vinegar, and a little bit of time. Kosher or pickling salt helps to draw out moisture in the vegetables. Natural sugars in the food turn into lactic acid when the salt water develops lactic microbial organisms. The lactic acid makes the liquid or brine very acidic, protecting the food from any bad bacteria. Pickling can be done in vessels of plastic or glass such as clean quart containers or mason jars.
A vinegar solution, with your spices of choice, is best for making “quick pickles” as the acidity is already present and works on the produce faster. Quick pickles happen best when the fruits or vegetables are cleaned and sliced thin. They will only have to sit in the brine for several hours.
A longer pickling process which leads to the actual lactic acid production and fermentation is what produces foods like dill pickles, kim chi, and sauerkraut. When left in the brine for several weeks, the veggies turn a yellowish color.
The pickle plate at Statesman Tavern consists of fresh, seasonal veggies. Most recently, we served up the following:
Green beans in white vinegar, bay leaf, salt, sugar, and yellow onion.
Red and golden beets in red wine vinegar, white wine vinegar, salt, and sugar.
Jalapenos in apple cider vinegar, onion, garlic, salt, sugar, black peppercorn, and bay leaf.
At Chomp, our signature pickles used to make Frickles and top off the House Burger sit in a brine consisting of:
Water, white vinegar, sugar, salt, black peppercorn, dill, garlic, chili flake, and coriander.
Whether you are stocking your fridge for the winter or just experimenting, pickling is one technique that will transform your fruits and vegetables into a new delicious treat. Now that you know the basics, try to recreate one of our brines or get creative with your own!
As we get closer to our three year anniversary (July 25th), we feel it is only right to bring some of our most beloved burgers, sandwiches, and starters back for a celebration of their awesomeness.
Over the next week, we want to see what items you think are worthy of a triumphant return to the Chomp menu.
We have assembled a small list of favorites like the sorta torta, chicharrones, salt and vinegar wings and many more. In addition to the favorites we have offered, you may also write in an item we missed that you think is worthy.
To vote, simply fill our the name and email portion of the form below, and start voting! One lucky guest will receive a $100 Chomp gift card. Good luck!
It's not quite a folk fest. It's a Folk's Fest, for all the folks in Warren. We are happy to announce that Chomp Kitchen and Drinks is teaming up with local art gallery The Collaborative and 30 Cutler Street for this year's community gathering.
Enjoy a day of local art, crafts, and live music by Atwater-Donnelly, Torn Shorts, and more. There will also be a live mural painting, roasted pork and other treats served up Chomp-style, as well as participation from Lagunitas, Two Roads, Dogfish Head, New Belgium and Downeast Cider. Commemorative t-shirts designed by Collaborative Board Member Adam Tracy will be on sale to benefit the gallery.
Come show your love and celebrate the community of Warren and all it has to offer. It's all happening rain or shine, Sunday, July 31st from 3 to 8 pm, in the back lot of 30 Cutler Street, Warren. Entry is free, just bring yourself and any folks you know. We hope to see you there!
You can RSVP here
ProStart is a national program that prepares high school students for successful entrance into the culinary industry. Over the course of two years, students undergo classroom time and 400 hours of mentored work. They study all aspects of working in a kitchen, from knife skills to kitchen cleanliness to executing the perfect dish. They also become familiarized with restaurant management skills in which they learn about customer service, cost control, and business marketing.
Rhode Island’s 2016 ProStart Invitational was held Saturday, March 12th at the Hyatt Regency in Newport, RI. During the competition, five small teams from different Rhode Island high schools prepared a three course meal and presented them to the judges over the course of a few hours. The groups are critiqued on all aspects that they have studied in the program. The winning school of the Invitational moves on to the national competition in Dallas, Texas where they compete against teams from around the country.
At the end of their time with ProStart, the students will have mastered fundamental service and hospitality skills. Along with the completion of the classroom time and work hours, the students must also pass two national exams to earn the ProStart National Certificate of Achievement. This certificate opens many doors for scholarship opportunities to aid them in continuing their culinary education. Last year, one hundred percent of the students in ProStart went on to the college or university of their choice to further their knowledge and prepare them for landing their dream culinary job.
Students arrived at the hotel around 7 am for the all day event. From the second they stepped food onto the hotel grounds, they were being critiqued. Food was first checked in my the Rhode Island Department of Health to ensure the food was properly transported and labeled. After that, the cooking portion began. Some of the skill portions of the competition included proper knife skills and breaking down whole chickens.
After that, the actual cook began. Students had set up mock kitchens and we cooking in front of as many as 75 people at a time.
About an hour after the cooking began, the food started coming out for the judges.
For the second year in a row, Sam had the privilege of judging the competition, this year in the culinary portion of the competition, more specifically, appetizers.
“Each year I am more and more impressed with the students that come through the program and the food they produce. The Pro Start competition does a great job showing students what the restaurant industry is all about and paints a picture of what it takes to succeed in this industry. Cooking in front of judges and being critiqued on the execution of dishes is no easy task. It is a testament to the hard work and dedication they have, and it is such a great thing to be a part of.”
This years common thread with the appetizers was seafood. Everything from tuna tartar to scallops was prepared for us, all of it looking and tasting as if it could have come out of some of the best kitchens in the state.
In the end, there can only be one team to represent Rhode Island in Texas. That honor went to Davies Career and Technical High School for the second year in a row. (Their appetizer dish is the top left one.)
In 2015, there were 27 students in the Rhode Island ProStart program, all 27 received college scholarships to some of the best culinary programs in the country.
To learn more about the program, please visit http://www.nraef.org/prostart.
The following is an article published in the Providence Journal.
From the moment Champe and Lisa Speidel announced that they were moving their James Beard-nominated restaurant to Providence in the former Rue de l'Espoir space, the guessing game began. Who would move in and what kind of restaurant would it be?
"We've been meeting discreetly for months, wearing big hats," laughed Glynn. "My license plate is CHOMP, so we had some challenges."
"We are moving full speed ahead now that the two big hurdles are done," he said.
Glynn will continue to operate Chomp as he opens Statesman Tavern, perhaps as soon as late April.
The much larger chef's kitchen at the Persimmon space gives Glynn and his chef a chance to expand on a menu that is mostly burgers and sandwiches in Warren.
It will be refined tavern cuisine that, like Chomp, will take diners on a culinary journey, even as they enjoy a menu of comfort foods.
Chomp specializes in burgers but not the usual fare. They offer creative burgers, adding foie gras or beef cheeks, to make the food adventurous.
Expect to see not just a different secret burger each week at Statesman — think bison and Wagyu beef — but also duck three ways. Fresh seafood and pasta will also be on the menu.
Glynn, 28, who comes from a restaurant family in New Hampshire, opened Chomp three years ago. He lives in Warren but used to live across from his new restaurant on State Street.
He will do some minimal renovations at his new space, including expanding the now four-seat bar to offer more stools. The restaurant will still seat 40.
"I love the atmosphere, but we want people to see a different restaurant when they walk in," Glynn said.
His bartender at Chomp, Uriah Donnelly, becomes beverage director for both restaurants.
"He's excited to launch a robust cocktail menu at the Tavern," said Glynn.
The focus at Chomp is craft beers, Glynn's passion, of which there are 30 from which to choose.
At Chomp, Mark Estes will be elevated to chef de cuisine.
"I wouldn't be able to do this, running two restaurants, if I didn't have such a great team," Glynn said.
He will serve dinner and be closed on Monday, as is Chomp.
The name Statesman Tavern is a homage to the fact that Bristol is a historic town, he said. Statesman refers to the well-respected leaders from the early years of the United States, and taverns played an important role as one of America's first business and gathering places. "We want to bring that kind of hospitality to our restaurant," Glynn said.
Glynn said he didn't know the Speidels before making the deal, but he now considers them friends.
"Champe and I have really loved being in Bristol for a decade-plus and are excited to pass this space on to Sam," said Lisa Speidel. "It’s a wonderful community, and he’s a great guy with a great reputation in the industry. His new concept is going to be a huge hit — we already asked him to save us two seats at the bar on opening night."
What better way to spend 1/20 than with a glass of Dogfish 120? Stop by tomorrow, January 20th to celebrate 120 Night with us. Starting at 7 pm, we will be featuringDogfish Head 120 Minute IPA as well as 61 Minute and Midas Touch. Also be sure to check out our delicious food pairings expertly crafted to complement these fine ales.
The folks from Dogfish will even be giving away a free pint glasses to thank you for celebrating with them.
Dogfish Head 120 Minute
Clocking in at 15-20% ABV and 120 IBUs,120 Minute IPA is brewed to a colossal 45-degree plato, boiled for a full two hours while being continuously hopped with high-alpha American hops, then dry-hopped daily in the fermenter for a month and aged for another month on whole-leaf hops!
Dogfish Head 61 Minute
Whenever Dogfish Head President Sam Calagione and his neighborhood friends gather for drinks, they give each other a big ol' man-hug and order a round of 60 Minute IPA. A few years ago, Sam also ordered a glass of his favorite red wine and poured a little into each pint of 60 Minute. They all dug the combination of fruity complexity and pungent hoppiness, and the blend became a beloved tradition.The name Sixty-One is a reminder that this beer is Dogfish Head’s best-selling 60 Minute IPA plus one new ingredient: syrah grape must from California.
Dogfish Head Midas Touch
This sweet yet dry beer is made with ingredients found in 2,700-year-old drinking vessels from the tomb of King Midas. Somewhere between wine and mead, Midas will please the chardonnay and beer drinker alike.
Dogfish 120 Smoked Fried Chicken Sandwich
Baby arugula, Almond Gingersnap Spread with House Made Dogfish 120 Sweet & Sour Sauce
Dogfish 61 Kim Bap Korean Steak Sushi
Mango and Dogfish 61 marinated flank steak sushi, Sticky rice, Mango, Scallion, Cilantro, Radish, and Sesame Red Chili Sauce
Dogfish Midas Touch Ice Cream Sundae
Chocolate covered pretzels, Chocolate brownie, Bourbon Chocolate sauce over house made Midas Touch ice cream, with whipped cream
As 2015 winds down, it is once again time to crown the best burger of 2015. (Last year's winner was our House Burger). We have put together some pretty mouth watering concoctions over the past 12 months. Below are the burgers and their descriptions, if you remember one we forgot, please write it in.
*As a note, these are just the new burgers from 2015, not including burgers like the Mac and Cheese and French Onion.
Cast your vote below for a chance to win a $25.00 Chomp gift card!
Psst...we want to let you in on a little secret...
We know the best times to eat at Chomp while avoiding those pesky lines and wait times. But let's keep this between us...
We get asked all the time. Since we don't take reservations, it is hard to predict every night. But with the use of in house analytics we actually have a pretty good idea on what days and times to come in. Of course, these could change on any given day due to a variety of factors, but with two years of data the least we could do is share it with you.
1. Early or Late.
We get this question a lot, "what is the best time to come in?" We always answer with "earlier or later the better," and for good reason, all you have to do is look at the Google graph below #5 to see the proof in that statement. Cycling through days of the week will allow you to pick the perfect time to strike for that House Burger and Lagunitas IPA.
2. Hump Day.
Wednesday's are ripe for the picking. No real rhyme or reason, but it is quite possibly the best day to get your Chomp on.
3. Patriots games.
Patriots fan or not, during the Pat's game's are without a doubt the best day to cozy up to the bar or grab a seat in the dining room with little to no wait. The TV is always on for the game and our burgers and wings paired with a nice robust Stout make for a fantastic evening.
4. Give us a jingle.
Although we do not take reservations or call ahead seating, you can always call to see what the current situation is at the restaurant. Obviously between the time you call and the time you arrive, things could change significantly, but at least it gives you a great way to knowing what is going on.
5. Use Google.
Google can actually give you a peak into the ebb and flow of any given night...what can't these guys do?! They recently released a feature that basically shows, in bar graph form, the amount of times people check into the restaurant. Pretty cool stuff if you ask us.
PARKINGAs a friendly reminder we offer additional parking at the Bristol County Water Authority right next door (The big brick building) Here is a quick visual to check out to see where is a good spot to park.
One month from today, we'll be kicking off the New Year in style with our first ever brunch to help cure that morning fuzz. We are crafting a special menu featuring our staples plus some over the top brunch items we have been testing out in the kitchen that are sure to cure whatever ails you. More details coming soon.
On December 9th we will be teaming up with our friends from Lagunitas and Left Hand for our first annual Hops for the Holidays event.
Here is the run down for the evening;
Donate a Toy, Get a free Pint
We will be collecting toy donations for local families in partnership with TapIn and in exchange for your charitable contribution, we'll buy you a pint!
Ugly Sweater Contest
It wouldn't be the holiday season without wearing your ugly sweater as much as humanly possible. We'll be awarding the ugliest sweater with a much more attractive brewery sweatshirt.
Lagunitas Fusion 32
Left Hand Bittersweet Imperial Coffee Milk Stout
Left Hand Wake Up Dead
There are few things more exciting than when Pappy Van Winkle Family Reserve comes into the state and arrives at the restaurant. This year we are lucky enough to receive two bottles of Pappy, the 10 year and the 20 year.
In case you have been living under a rock, here is a little information on the distillery and the extremely limited release.
Once a year, Rhode Island receives a single shipment of a very limited number of Pappy Van Winkle Bourbon. That day is today.
Pappy Van Winkle Family Reserve is the gold standard for bourbon in the world. People literally go crazy for the stuff even stealing over $100,000 worth of the bourbon. (Read that story here People buy and trade the bourbon online for anywhere from a couple hundred dollars to almost $3,000 a bottle listed here.
About the Distillery
The Old Rip Van Winkle Distillery has a four generation history. The Van Winkle family’s involvement in the bourbon industry began in the late 1800s with Julian P. "Pappy" Van Winkle, Sr. He was a traveling salesman for the W.L. Weller and Sons wholesale house in Louisville, traveling around the state by horse and buggy. Pappy and a friend, Alex Farnsley, eventually bought the wholesale house and also purchased the A. Ph. Stitzel Distillery, which made bourbon for Weller. They merged the two companies and became the Stitzel-Weller Distillery. Their prominent brands were W.L. Weller, Old Fitzgerald, Rebel Yell, and Cabin Still.
In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville. He had a heavy influence on the operations there until his death at the age of 91. His son, Julian, Jr. took over operations until he was forced by stockholders to sell the distillery in 1972. The rights to all of their brands were either sold with the distillery or to other distilleries.
After selling the distillery, Julian, Jr. resurrected a pre-prohibition label, the only one to which the Van Winkles kept the rights, called Old Rip Van Winkle. He used whiskey stocks from the old distillery to supply his brand. Julian junior’s son, Julian, III took over in 1981 when Julian, Jr. passed away. Julian, III has continued with the Van Winkle tradition of producing the highest quality wheated bourbon available. His son, Preston joined company in 2001 and the Van Winkles look to continue that tradition for generations to come.
Recently, the Van Winkles entered into a joint venture with the Buffalo Trace Distillery in Frankfort, KY. All of the Van Winkle’s whiskey production now takes place at Buffalo Trace under the same strict guidelines the family has always followed in order to produce a superior quality product.
Aside from the rich family history, Van Winkle bourbons are special for another important reason, their recipe. All of the Van Winkle bourbons are made with corn, wheat, and, barley instead of corn, rye and, barley. This "wheated" recipe gives the bourbon a much softer, smoother taste and it also allows the whiskey to age more gracefully.
20 Year, 90.4 Proof
This is the #1 rated Bourbon Whiskey in the world—Rated 99 out of 100 by the World Spirits Championship. This bourbon is aged 20 years and bottled at 90.4 proof. This whiskey is wonderfully smooth and rich. No other bourbon today can stand 20 years of aging, but this bourbon does it with style. “Pappy” Van Winkle was a true character. This bourbon, like “Pappy”, is full of character that makes it a very special whiskey. It has been put in the class of a fine after dinner cognac. Rated 99 by the Beverage Tasting Institute
10 year, 107 Proof
This wonderful bourbon is bottled as close to barrel proof as possible. We add just a splash of our Kentucky limestone well-water when we empty the barrels for bottling. Thus, this whiskey is as smooth as any you will find. The more water you add to whiskey from its natural barrel proof to its bottle proof, the harsher it becomes. This 107 barrel proof seems to be just right.
Changing weather means changing menu items at Chomp! As many of you already know, we love to use ingredients that are true to the season and create dishes that compliment the weather.
Comfort food is without a doubt a year round indulgence, but once the weather gets crisp, nothing seems better than burgers and sandwiches that warm you to the core.
Today we are adding three items to the menu with a few more additions at the beginning of next week.
This salad screams fall with honey poached beets, apples and candied pecans.
The Beet Salad: Honey poached beets, candied pecans, goat cheese, butternut squash ribbons, green apples, ancho chili vinaigrette
Monte Cristo: house cured spiced ham, Swiss cheese, Dijon mustard, raspberry orange jalapeño jam served on country white
Porchetta: House cured and roasted porchetta, broccoli rabe, roasted red peppers, provolone cheese, roasted garlic artichoke spread
You will get a chance to see this sandwich tonight if you follow us on instagram or facebook @chompri.
Next week we will be debuting the Fall-lafel: Roasted Pumpkin & Black Bean Fall-lafel: house roasted pumpkin, chickpea, black bean falafel, a sweet potato, kohl rabi, fennel slaw, cranberry hot sauce, honey tahini
For those who haven't been in in a couple weeks we have also added the Black Truffle Burger and Fried Chicken Marsala Sandwich that have quickly won the hearts of many.
Thats all for now, hope to see you in for a burger and beer soon. Cheers!
Our frickles are hitting the road this weekend, making appearances at two awesome events.
We will be starting off today at the Songwriters Festival at the RI Convention Center in Providence. Tickets are still available for the event that kicks off at 6:30pm. Here is a little info on the event from their website.
The first ever Rhode Island Songwriter Festival will bring in nationally acclaimed singer-songwriters straight out of Nashville, Tennessee to Providence, Rhode Island. With several back to back performances to watch, attendees will have the unique opportunity to experience the passion & dedication that is part of songwriting, by listening to the voices, back stories and personalities of the artists.
Along with the songwriter’s performances, there will be several local chefs/restaurants offering food stations for attendees to graze in between show times. Food Station Sponsors: Chelo’s Banquets & Catering, Chomp Kitchen & Drinks, The Dorrance, Gordon Foodservice, Harbor Lights Marina and Country Club, Packaging & More, Kabob & Curry, Rasa, Rasoi, Omni Providence, and Twin River Casino.
On Sunday we will be making the first of many appearances at the Hope and Main Farmers Market. We will be selling frickles for you to snack on while you check out some of the great products produced from members of the culinary incubator.
What is Hope and Main you ask?
Hope & Main is Rhode Island’s first culinary business incubator. We help 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.
Our goal is to help grow the local food economy by creating a community of support for food entrepreneurs and cultivating an environment where emerging culinary startups can test, create, scale and thrive.
Housed in a 100-year-old schoolhouse on the historic Main Street in Warren, Rhode Island, Hope & Main is a place where food producers, farmers, fishermen and other industry members can connect directly with consumers, engage the community and collaborate with peers.
Our demonstration kitchen and classroom, event spaces and weekly market provide a forum for access to local food products, workshops and training, experiential education, and other community programming. We are a space where food entrepreneurs can share their passion with the community and where the public can actively participate in the local food economy.
Hope & Main’s nonprofit incubator program supports dozens of food-related companies, including specialty food product makers, artisanal bakers, caterers, food trucks, farmers, personal chefs and nutritionists.
Tomorrow, August 6th, at 7 pm we will be welcoming Magic Hat's Road Reveler Van into the Chomp parking lot to help them kick off their launch of Belgo Sutra, an abbey ale brewed with six different malts and fermented over figs and dates to deliver a complex and delicious ale.
The van is decked out with your typical brewery merchandise that they will be giving away but by far the best part is they have a draft system built right into the side of the van pouring samples in the parking lot!
Inside we will be pouring Belgo Sutra as well as Big Hundo, there 100 IBU IPA. Here is a little more information on the beers.
Magic Hat Big Hundo
Imperial/Double IPA · 9.0 ABV · Brewed by Magic Hat Brewing Company
Also known as Magic Hat Big 100 IPA:
A big, big beer. It’s 100 IBUs of bitterness thanks to Apollo and Simcoe hops. Draft only until it’s gone!
Magic Hat Humdinger Series: Belgo Sutra
Belgian Strong Ale · 8.2 ABV · Brewed by Magic Hat Brewing Company
Beer has never known such sensuality as with Belgo Sutra. Brewed with six different malts and fermented over figs and dates, this Belgian-
Style Dark ale offers a deep complexity that caresses the palate to a scream-inducing climax.
Looking forward to seeing you in for a pint!