The 42nd annual Taste of Newport, held on Nov. 2 at the Newport Marriott Hotel & Spa, honored local restaurateurs whose exceptional talent and years of dedication made a lasting impact on the restaurant community beyond the city.
While it was an honor to recognize their legacy and long-standing support of the Child & Family nonprofit, as event Chair Siobhan Kits van Heyningen said at the Marriott that night, it reflects something much greater. Today’s stars and proprietors of the current hot spots stand on the shoulders of giants, some of whom were recognized at the event. Those in attendance included Sue Lamond of Salvation Café; Richard “Biggy” Korn and Maria Ranftle of Yesterday’s and The Place; Peter Crowley of La Forge Casino Restaurant; Richard Sardella of Sardella’s Italian Restaurant and Imbriglio’s; Tom Callahan of Callahan’s Café Zelda; and David Kilroy of The Landing. They were honored not only for their support of Taste of Newport and Child & Family over the decades, but also for their years of dedication to laying the groundwork that shaped Newport into one of New England’s premier dining destinations.
Taste of Newport is one of the area’s longest-standing culinary events, drawing hundreds of guests annually to celebrate the best of local hospitality. Founded in 1866, Child & Family is one of Rhode Island’s largest and oldest nonprofit organizations, working every day to help the most vulnerable children, families and seniors.
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LASTING IMPACT: Sardella’s Italian Restaurant owner Richard Sardella was among the restaurateurs honored during the 42nd annual Taste of Newport on Nov. 2 at the Newport Marriott Hotel & Spa for their talent and years of dedication that made a lasting impact on the restaurant community beyond the city.
PBN FILE PHOTO/ANNE EWING[/caption]
Another of the first names in Rhode Island food is a last name – Wright. The famous Wright’s Farm large-format dinner house in Burrillville speaks for itself. Within the same family is the equally well-known Wright’s Dairy Farm, which started out on the farm in North Smithfield.
In the 1970s, the Wrights opened their first retail store and Claire Wright started making a few chocolate cream pies, cream puffs and muffins in her home kitchen and sold them in the store. A few years later, after renovations began to accommodate a bakery space, the first bakery opened, and Wright’s Dairy Farm and Bakery became a foodie destination. Now, the fourth generation is running the operation.
Ice cream flavors at Wright’s go beyond the traditional chocolate, vanilla and strawberry, although those are well represented, and the popular coffee.
The Wrights invite “scoopaholics, flavor trailblazers and ice cream trendsetters” to rewrite the rules of dessert with the Test Batch Club, which was started in 2020. There are many food subscriptions out there, but this one may be unique.
“It isn’t just a membership; it’s a vibe,” Wright’s Food Operations Manager Cate Kennedy said during a recent tasting event at Dave’s Marketplace, which carries Wright’s Farm milk.
For 12 weeks from January through March, members get first dibs on experimental ice creams that are anything but basic, from classic riffs to bold, wild and totally unpredictable flavors. Members then taste, rate and decide which ones deserve the spotlight in Wright’s seasonal lineup. For example, one recent addition was Pumpkin Oreo. Wright’s will then release a test batch flavor each of those weeks.
Kennedy gave a sneak preview for 2026. The theme is music – all flavors will be inspired by music in some way, shape or form.
“Dining Out With Bruce Newbury,” syndicated weekly on radio, is heard in Rhode Island, Connecticut, Massachusetts, Vermont and Indiana. Contact Bruce at bruce@brucenewbury.com.
