TASTE Rhode Island Magazine - June 2014 by Janelle Medeiros

Volume 1 Issue 4 Complimentary

COVER PHOTO Wines & More: Service, Selection & Education See page 10 FOOD

DINING

WINE & SPIRITS

A restaurant, pizza parlor, lounge & entertainment facility • Breakfast served all day (except Fridays) • Open for Breakfast, Lunch & Dinner

29.99

19.99

ANY 2 PIZZAS, 30 WINGS & A 2 LITER PEPSI® SODA

2 - 1 TOPPING PIZZAS & A 2 LITER PEPSI® SODA

6:00 AM to 11:00 PM seven days a week. Lounge open till 1:00 AM.

33 SANDY BOTTOm ROAD, COvENTRY

401-828-1810

www.theoldetheaterdiner.com 2

TA S T E

Volume 1 Issue 4

2.00

BUY ANY 2 PIZZAS & GET ONE FREE! ADD A 2 LITER PEPSI® SODA FOR $2.00

DINO COPPOLINO Publisher

JANELLE TARNOPOLSKI Production Manager

WAYNE CARLOW RUBY ALLEN Sales and Advertising

DANA BROWN Writer/Photographer Wines & More’s wide selection of wine & spirits

How to grill the perfect burger

More on page 16

DISTRIBUTION Mid-state delivery ERRORS & OMISSIONS Must be reported within ten days of publication. Only space equal to that of the error will be issued as compensation.

DEADLINE

C O N T E N T S

TASTE is produced and distributed monthly by CGL Printing, Inc. Advertising deadline is 4:00 p.m. on the Monday before publication.

Improve your home a and diet with a vegetable garden

Homemade ice cream the perfect summer treat

Wine & More: Service, Selection & Education By Dana Brown

Cut calories in simple ways

Osteoporosis: Make no bones about it

How to grill the perfect burger

By Karen Zangari

TASTE is published monthly by CGL Printing, Inc. ©2014. All rights are reserved. Neither TASTE, nor the advertisers are responsible for any errors in the ad copy. TASTE serves the right to refuse any ad from being published in this magazine. All information is deemed reliable but not guaranteed. All advertising in this magazine is subject to the Federal Fair Housing Act of 1988 as amended which makes it illegal to advertise “any preference, limitation or discrimination based on race, color, religion, sex, handicap, family status or national origin or an intention to make any such preference, limitation or discrimination.” This magazine will not knowingly accept any advertisement which is in violation of the law. Our readers are hereby informed that all content, stories, advertisements in this magazine are available on an equal opportunity basis. To complain of discrimination call HUD toll-free at 1-800-347-3735 or the R.I. Human Rights Commission at 1-277-2661. TASTE or any of its content may not be reproduced without the written consent of the publisher. TASTE is supported solely by advertising dollars. If you enjoy our product and would like to see the magazine grow and prosper, visit any advertisers and businesses in our communities. Keep your dollars working at home and eat local.

CGL Printing, LLC 6 4 0 G e o r g e Wa s h i n g t o n H i g hw ay, S u i t e 1 0 3 , L i n c o l n , R I | p h : 4 0 1 . 8 3 7 .0 3 2 8 | e m a i l : t a s t e r h o d e i s l a n d @ g m a i l . c o m

Volume 1 Issue 4

T A S T E

Improve your home & diet with a

For more information visit www.farmfreshri.org Barden Family Orchard Tuesday, North Scituate Saturday, Providence 401-934-1413 BardenFamilyOrchard.com Fruits, vegetables, cider.

Healey’s Farm Wednesday & Friday North Kingstown 401-295-0912 or visit FarmFresh.org Vegetables, herbs, fruit, flowers.

Farm Fresh Rhode Island Market Basket Thursday, Providence 401-863-6509 FarmFresh.org/Basket A mix of what’s available at each market: vegetables, fruits, herbs, bread and more.

Hickory Hill Farm Saturday, Harrisville (new location) 401-568-2166 HickoryHillFarmRI.com Vegetables and jams. Eggs for additional purchase.

Freedom Food Farm Wednesday, Friday, Saturday, Sunday, Raynham, MA Monday, Providence Tuesday, Worcester, MA Saturday, Pawtucket Sunday, North Attleboro, MA 978-884-7102 FreedomFoodFarm.com Year-round produce, eggs, pork, chicken, herbs and flowers. Goose Pond Farm Tuesday through Sunday West Kingston 401-783-4946 GoosePondFarm.net Vegetables, fruit, flowers, eggs, local jams, honeys, syrups.

Ocean State Fresh Friday, Newport 401-218-0673 OceanStateFresh.com Fresh seafood, including cod, sea bass, fluke, calamari, lobsters, quahogs, mussels and more. Robin Hollow Farm Saturday, Providence Saturday, Saunderstown Wednesday, Newport 401-294-2868 RobinHollowFarm.com Flowers, plants.

Northwest Farmers’ Market Located at Petersen Farm 451 Putnam Pike, Chepachet Open Sundays starting June 1st 2014 11:00 am - 2:00 pm NorthwestFarmersMarket.org

TA S T E

Volume 1 Issue 4

vegetable garden Planting a garden can add aesthetic appeal and functionality to a property. Vegetable gardens can transform landscapes while putting healthy and homegrown food on the table. By growing their own fruits and vegetables, homeowners have total control over what foods can be harvested, and they can ensure sustainable, safe practices are used to care for the plants. Vegetable gardens can be compact or expansive, depending on how much space is available to cultivate. However, first-time gardeners may want to begin small so they can hone their skills and experiment to see which plants are most likely to thrive in their gardens. Expansion is always a possibility down the road. Choose a location Spend some time examining your landscape. Vegetables generally need ample warmth and sunlight to thrive, so find an area of the yard that gets several hours of direct sunlight per day.

A sunny spot is good, but you also want a location with adequate drainage so your garden does not succumb to flooding or fungus during and after heavy downpours. Don't place the garden too close to rain gutters or near a pool, where splash-out may occur. Select a location that is isolated from pets so the plants are not trampled and cats and dogs do not relieve themselves nearby. Decide what to plant When deciding what to plant, consider what you eat and how much produce the household consumes, then choose vegetables that fit with your diet. Some vegetables, like peppers, tomatoes, eggplant, and squash, produce throughout the season. Others, such as carrots and corn, produce one crop and then expire. Plan accordingly when you

purchase plants or seeds, as you want enough food but not so much that it will go to waste. Choose three to four different vegetables and plant them in the garden. Select varieties that require similar soil conditions, so that you can adjust the pH and mix of the soil accordingly. This will serve as good practice, particularly the first year of your garden. After you have mastered the basics, you can branch out into other produce. Know when to plant Many of the foods grown in vegetable gardens, including tomatoes and peppers, are summer vegetables, which means they reach peak ripeness after the height of the summer season. Pumpkins, brussel sprouts and peas are planted to be harvested later on. These plants may be put in the ground a little later than others.

It is less expensive to start seedlings indoors and then transplant them to a garden when the time comes. Seeds can be started three to four weeks before they would be put outdoors. Many vegetables are planted outside in April or May, but definitely after frost conditions have waned. Read seed packets to know exactly when to plant or consult with the nursery where you purchased established seedlings. You also can visit The Garden Helper at www.thegardenhelper.com/vegtips to find out when to plant, seed depth and how long it takes plants to reach maturity. Vegetable gardens can become central components of outdoor home landscapes. Not only do gardens add aesthetic appeal, but also they produce fresh fruits and vegetables to enjoy throughout the season.

T S E W H T R NO ARKET FARMERS M

Opening for its 3rd season Sunday, June 1, 2014 Every Sunday 11:00 am - 2:00 pm at Petersen Farm, 451 Putnam Pike Chepachet, RI 02814 The market will feature locally grown vegetables, greens, herbs, fruits, and perennials as well as the works of local artisans and musicians. Petersen Farm has walking trails available. Leashed dogs are allowed.

We invite local farmers & artisans to join us to sell your wares! Please visit our website at www.northwestfarmersmarket.org and direct any questions to stacia4yoga@gmail.com Volume 1 Issue 4

T A S T E

TA S T E

Volume 1 Issue 4

Homemade ice cream

1/2 cup sugar 12 ounces butterscotch chips, divided 1 cup heavy whipping cream 1 teaspoon vanilla extract Prepare a large bowl or pan of ice water.

the perfect summer treat

Ice cream is synonymous with summer, when rising temperatures and vacations from school and work call for some refreshing celebration. Those who want to experiment with homemade ice cream may want to consider the following recipe for "Dulce de Leche Ice Cream" from Lou Seibert Pappas' "Ice Creams and Sorbets" (Chronicle Books). Dulce de Leche Ice Cream Makes about 1 quart 2 cups half-and-half or milk 4 large egg yolks

In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes. Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more. Transfer to a container, cover and freeze until firm, about 2 hours.

WINE SEMINARS Every 3rd Thursday of the month

• Gift Certificates • Holiday Gift Baskets • Fine Wines & Liqueurs • Seasonal Cordials

Great Selection of Fine Cigars, Lighters and Cutters

436 Atwood Avenue, Canston “We Match All Competitors Advertising” Monday - Saturday 9:00 am - 10:00 pm Sunday 12:00 - 6:00 pm

Volume 1 Issue 4

T A S T E

Service, Selection & Education Wines & More of Rhode Island is a destination for lovers of specialized wines and beers, for those who crave flavor and variety. It is centrally located in Cranston's Garden City next to Whole Foods Market. Over 3000 wines and 2000 beers and spirits line their shelves. Vintages from small Italian towns, from the catacombs of the French countryside, from the pastures of Patagonia, from farmers who've had wine fermenting in their cellars for generations –– the world waits to be savored. The Fine Wine wall spans the length of the 15000 square foot store. It starts with the collector's corner, a glass case filled with hard to find wines. It ends by rounding out the Western European peninsula with bottles from Spain and Portugal. A chainsaw carved, wooden grizzly bear guards the Beer Cave at the back of the store –– a walk in fridge where one can pick up a variety of cold seasonal

TA S T E

craft beers or a case of commodity beer like Narragansett, Budweiser, Corona or Coors. The shelves and coolers next to this are the home of their craft beers. Beer Holders are clipped on the end of the aisle so patrons can “mix-a-six,” choosing individual bottles from a variety which spans from Rhode Island, up and down the east coast, and across the oceans to England, Ireland, and Germany, all the way

Volume 1 Issue 4

out to China. Educational seminars are hosted monthly by Alicia Giuffrida, the Fine Wine Manager and leader of the store's Wine Consultant team. The sessions are free to anyone over 21 years of age. Giuffrida gets into the details of soil and weather patterns, the wood casks and storage humidity –– what

happens to a grape before it can taste like a Chardonnay. Giuffrida is a CSW, Certified Specialist of Wine, which is the wine equivalent of being a chef-de-cuisine, having developed a palate and appreciation for the subtle aromas and senses, a knowledge of what pairs well with a variety of menus. She can be found at her post in the center of the store: The Inner Circle Isle of Fine Wine, where she is ready to assist one in finding just the right flavor for an occasion, and helping one figure out how much to supply. Also on hand is Craft Beer Manager Ryan Donaldson who is an aficionado of craft beers. He tours local breweries and talks to Brew Masters, smelling hops and tasting barley, getting a clear idea of a particular beer. Education being a foundational value at Wines & More, Donaldson hosts his own seminars about local brewing companies or seasonal draughts. Starting soon, for the spirit devotees, will be mixology workshops where participants learn the chemistry of making a beverage tasty. Anyone interested in trying out what micro-brewers or small vineyards are crafting should check out this store. It's like an old fashioned specialty shop, but with a modern day size and aim.

Volume 1 Issue 4

T A S T E

PRACTICE SAFE SANDWICHES

USE A CONDIMENT! 1345 Hartford Avenue Johnston, RI

401-282-OSSC (6772) www.sandwichri.com

Vieira Family Franchise 81 Newport Ave. Pawtucket, RI 02860 105 Cedar St. Pawtucket, RI 02861 1414 Newport Ave. Pawtucket, RI 02860 223 Newport Ave. Rumford, RI 02916 192 Division St. Pawtucket, RI 02861

Introduce a friend. Enrich a life. With each new day you’re discovering all the places life can go. Why not share your experiences with a friend? We’re excited by the opportunity to partner with you in helping your friends and family as they explore senior living solutions.

Visit brookdaleliving.com

Contact a Community Representative at

NORTH BAY 401.232.5577 10

TA S T E

Volume 1 Issue 4

All the places life can go is a Trade Mark of Brookdale Senior Living Inc., Nashville, TN, USA. * Reg. U.S. Patent & TM Office. KCORP-SPL09-0114-LMM

cut

calories in simple ways

People take a variety of approaches when attempting to lose weight. Some try fad diets that may or may not produce results, while others commit to a daily exercise regimen. One of the more popular ways men and women attempt to lose weight is to cut calories from their diets. Cutting calories can be an effective way to shed extra pounds, but it should be done in a way that does not compromise your overall health for the sake of a slimmer waistline. Any changes adults make to their diets should be discussed with their physicians prior to going forward, but the following are a handful of healthy ways to cut calories. * Put away the potato chips. Potato chips are a favorite snack of many people, but those delicious chips could be a reason your belt size is getting bigger. Instead of potato chips, opt for air-popped popcorn, which contains roughly one-fourth the amount of calories as potato chips. Popcorn also is a whole grain, which means you'll be adding fiber, minerals and vitamins to your diet while decreasing your caloric intake. * Add healthy flavor to your pasta. Perhaps because it's become increasingly available in recent years,

whole grain pasta has risen in popularity. But men and women looking to cut calories can go even further when cooking up some pasta for dinner. When making whole grain pasta, cook about half the amount you normally would, and then add fresh or even frozen vegetables to the mix. Reducing the amount of pasta will reduce the amount of calories you consume, and the vegetables will add nutrients to your diet. Another way to cut calories from your favorite pasta dishes is to leave the parmesan cheese on the sideline. Parmesan cheese can be loaded with in calories, and the vegetables should add all the flavor you need. * Choose the right condiment for your sandwich. Many people love a good deli sandwich slathered in mayonnaise. But while that sandwich might be delicious, that mayo could be adding a significant number of calories to your meal. One tablespoon of mayonnaise can have as many as 57 calories, while an alternative like mustard can be just as flavorful while containing far fewer calories. * Say "so long" to soft drinks. Perhaps no method to cutting calories is more effective for soft drink lovers

than cutting soft drinks from their diets. Sugary beverages are not only loaded with calories, but such drinks offset the body's blood sugar, increasing appetite as a result. Instead of reaching for a soft drink at the convenience store or at home, try water. It's a much healthier alternative, and it's sure to help you achieve a slimmer waistline. * Don't forget to eat fruit. Fruit is not just a fresh and delicious snack, it's also a fiber- and antioxidantrich and low-calorie alternative to more popular snack foods. Strawberries are a popular fruit, and men and women might be surprised to learn that a pound of strawberries contains nearly the same amount of calories as a half-cup of vanilla ice cream. When eating breakfast in the morning, add some fruit to your cereal or oatmeal. Allowing the fruit to occupy some of the space that would otherwise be occupied by more cereal or oatmeal will lower your caloric intake while adding fiber and antioxidants to your diet. When choosing fruits, opt for fresh instead of dried fruit. Sugar and calories are much more concentrated in dried fruits than fresh fruits, so choose fresh fruits whenever possible.

Volume 1 Issue 4

T A S T E

Osteoporosis Make no bones about it By Karen Zangari, Registered Dietitian Make no bones about it – osteoporosis is a serious condition. The National Osteoporosis Foundation estimates that over 40 million Americans have either osteoporosis, which means “porous bones” or osteopenia, which is reduced bone mass or pre-osteoporosis. This “thinning of the bones” leads to a more fragile bone structure that can increase your risk of fractures.

DePetrillo’s Pizza & Bakery

Order today for graduation or your summer gathering!

Place your order today!

401-568-4700 Glocester, RI

TA S T E

401-231-4600 Smithfield, RI

Volume 1 Issue 4

You may not know this, but bones are living tissue, and a percentage of our existing bone is always being broken down and replaced by new bone. We need enough calcium and Vitamin D, which helps the body absorb calcium, along with exercise, to help keep the bone structure strong. Bone density builds during childhood, peaking at around age 25. The Institute of Medicine of the National Academies recommends that adequate intake of calcium is necessary in children and adolescents to promote the development of peak bone mass and help prevent fractures and osteoporosis later in life. Factors increasing your risk of developing osteoporosis: Female gender • Inadequate intake of calcium and Vitamin D • Smoking • Excessive alcohol intake • Genetics – European or Asian ancestors, or a family history of osteoporosis • Being thin, having a small body frame • Menopause – a drop in estrogen in women • Decreased testosterone in men • Lack of physical activity • Long-term use of corticosteroids Recommendations: • Consume a balanced diet rich in calcium and vitamin D, with supplementation if needed. • Be physically active, with weight-bearing and resistancetraining exercises. • Stop smoking. • Decrease excessive alcohol intake. How much calcium and vitamin D* are needed daily for good health?

• Children 1-3 years: 700 mg of calcium and 600 IUs of Vitamin D. • Children 4-8 years: 1,000 mg of calcium and 600 IUs of Vitamin D. • Children 9-18: 1,300 mg of calcium and 600 IUs of Vitamin D. • Adults under 50: 1,000 mg of calcium and 600 IUs of Vitamin D. • Men aged 51-70: 1,000 mg of calcium and 600 IUs of Vitamin D. • Women aged 51-70: 1,200 mg of calcium and 600 IUs of Vitamin D. • All adults over 70: 1,200 mg calcium and 800 IUs of Vitamin D. (*Institute of Medicine of the National Academies) Calcium Food Amount Content (mg) Milk: Skim Whole Soymilk, fortified Condensed Milk

8 ounces 8 ounces 8 ounces 8 ounces

302 291 300 184

Yogurt: Plain nonfat Plain lowfat Fruit lowfat

8 ounces 8 ounces 8 ounces

452 415 315

Cheese: Ricotta part skim Swiss Light Mozzarella American Feta Cottage Cheese 1%

½ cup 1 ounce ¼ cup 1 slice 1 ounce 1/2 cup

337 219 200 150 140 69

12 fish

372

3 ounces 18 medium

181 104

1 cup

358

1 cup 1 cup

244 200

Fish and Shellfish: Sardines canned in oil, drained, with bone Salmon pink, canned with bone Oysters raw Vegetables: Frozen Collards boiled Cooked Spinach from raw Turnip boiled from raw

Calcium Food Amount Content (mg) White Beans boiled from raw 1 cup 161 Bok choy raw 1 cup 74 Broccoli cooked, drained, from raw 1 cup 72 If you can’t consume enough calcium from foods you may need to take a supplement. If so, check the supplement label to see how much “elemental” or actual calcium it contains. Calcium is best absorbed in amounts of 500-600 mg or less. Keep in mind that if you use both calcium supplements and foods fortified with calcium, you don’t want to exceed the daily Tolerable Upper Levels for calcium: • 1-8 year olds: 2,500 mg • 9-18 year olds: 3,000 mg • 19-50 year olds: 2,500 mg • 51 years plus: 2,000 mg Where is Vitamin D found? Very few foods naturally contain vitamin D. It is found in cod liver oil, where 1 tablespoon provides 1,360 IU Vitamin D; swordfish, where 3 ounces provide 566 IU Vitamin D; and sockeye salmon, where 3 ounces (cooked) provide 447 IU of Vitamin D. Fortified foods, however, provide most of the vitamin D Americans consume. Some of your vitamin D needs can be met through exposure to sunlight. Ultraviolet rays from the sun help to convert pre-vitamin D in your skin to a more active form. However, the risk of developing skin cancer from sun exposure, the part of the country where you live, and how much sun you get year-round are all factors to consider when considering the sun for help with getting more vitamin D. If your lab work shows low vitamin D levels, your doctor may prescribe additional supplemental vitamin D to help restore your blood values to a normal level. Consult with your health care provider or pharmacist about possible interactions between prescriptions or over-the-counter medications and dietary supplements. Here’s to strong bones! Karen Zangari, RD, has been a Registered Dietitian for over 20 years. You can hear her on her radio show, “Food First” on WOON 1240 AM Monday mornings at 9:08AM or on demand at www.onworldwide.com. She also provides medical nutrition counseling at Healthway RI, which has locations in Cranston and Greenville, RI, 401-228-6010. Volume 1 Issue 4

T A S T E

How to grill the

perfect burger all day delivery

401-724-2320 1525 old louisquisset pike lincoln, ri

let us cater your next event monday - saturday 11 am - 10 pm sunday 12 pm - 9 pm fax: 401-726-7539

www.herculespizzaworks.com located next to the ri state police, across from twin river side entrance & 1 mile from ccri lincoln

TA S T E

Volume 1 Issue 4

Could any food be as simplistic and delicious at the same time as a patty of beef on top of a crusty bun, served with lettuce, tomato and your choice of condiments? Burgers are the go-to item for barbecues, campouts, fastfood meals, and late night trips to the diner. A juicy burger can satisfy so many cravings in one sitting. If ever there was a recipe to master, it would be grilling the perfect burger. Though barbecued burgers may seem easy to make, all too often burgers are botched by a few mistakes. But don't worry, burger mastery is within reach if you follow these simple tips. * Begin with fresh meat. Freshly ground meat will produce the best flavor. If you are unsure when the packaged ground beef was made, ask the butcher or someone in the meat department of the supermarket to grind you up a fresh batch. Otherwise, use a food processor or an attachment on a stand mixer to grind the meat yourself. * Fat has flavor. If you're going to indulge in a burger, make sure it has a fair amount of fat content. Fat helps keep the burgers moist and juicy. Make sure the fat content is about 18 to 20 percent of the mix. This helps to guarantee flavorful burgers. * Keep the meat cold. Chilled burger patties will firm up and hold their shape better during cooking. Leave the

pre-made patties in the refrigerator until the last minute. Keep patties on ice if you will be cooking burgers in batches. * Don't overhandle the meat. Compressing the meat and handling it too much can lead to dry, dense burgers. Avoid tough meat by handling it as little as possible. Keep your hands wet while shaping the patties so they'll come together easily. * Oil up the grill. A clean, well-oiled grill prevents burgers from sticking during cooking. * Make sure the grill is super-hot. The goal is to cook burgers over high heat and fast. This is achieved with a very hot grill. It may only take three to five minutes per side to cook the burgers, depending on the thickness of the patty. * Flip only once. Wait until the burgers have been grilling for a few minutes and release easily from the grill grate. Flip them over and allow them to cook a few minutes more. This helps keep the juices inside the meat and prevents your burgers from turning into burnt hockey pucks. * Resist the urge to squash the burgers. Pushing down on the burgers with the spatula will only force the juices out. If you want dry burgers, press them down. If you want nice, juicy burgers, step away from the spatula. * Allow the burgers to rest. Take the burgers off the grill and let them rest for 5 minutes so that all of their juice redistributes through the patty. Toast your hamburger buns and then serve the burgers with your favorite toppings. Dig in and enjoy your efforts, as well as the compliments from other diners.

Uncle Ronnie’s

Restaurant & Red Tavern

6.95 $ 10.95 $ 26.95 $

TUESDAYS All You Can Eat ROASTED CHICKEN BUFFET WEDNESDAYS All You Can Eat ITALIAN BUFFET Wise Guy Trivia 7:30 pm THURSDAYS DINNER FOR 2 Includes glass of wine / draft beer

FRIDAYS & SATURDAYS

Live Entertainment Featuring Northern RI’s favorite bands

Visit our website www.uncleronniesredtavern.com for band schedule

SUNDAYS kids Eat FREE w/ an

Adult Regular Priced Entrée $ All You Can Eat CHOWDER & CLAM CAKES

LUNCH SPECIALS

Includes Free Soup Station. Tuesday to Saturday

Starting at

6.95

2692 Victory Highway, Burrillville, RI 401-568-6243 Tuesdays thru Sundays at 11:30 am

A&J Bakery

• Home of the world’s best biscotti • 100% peanut & tree nut free products • Nut & gluten free product line • Nut, egg & dairy free product line

1458 Park Avenue Cranston

(401) 228-8696 www.aandjbakery.net Volume 1 Issue 4

T A S T E

Harriet’s Kitchen: This popular diner has an extensive breakfast and lunch menu with rotating daily and seasonal specials. Open Monday thru Saturday 6:00 am 8:00 pm and Sunday 7:00 am - 2:00 pm. 350 Atwood Ave, Cranston, RI 02920 (401) 942-9534

GLOCESTER Northwest Farmers Market: We support local farmers and artisans, including acoustic music, in a relaxed and family-friendly atmosphere. Please stop by and check us out! Adjacent to Petersen Farm, 417 Putnam Pike, Chepachet. Open Sundays 10:00 am–2:00 pm through May 26. NorthwestFarmersMarket.org

HARMONY

DePetrillo’s Pizza & Bakery: Rolls, party pizza, bread and more. 1153 Putnam Pike, Chepachet. Located next to Post Office and Family Dollar. Call today (401) 568-4700

Chester’s: The menus vary from children’s to adult’s and have all different kinds of food to try. Open Monday thru Saturday 11:30 am - 11:30 pm and Sunday 8:00 am - 11:30 pm. 102 Putnam Pike, Harmony, RI 02829 (401) 949-1846 www.chestersrestaurantri.com

COVENTRY

HARRISVILLE

The Olde Theater Diner: A restaurant, pizza palor, lounge and entertainment facility. Open seven days a week 6:00 am - 11:00 pm. Lounge open till 1:00 am. 33 Sandy Bottom Road, Coventry (401) 828-1810 www.theoldetheaterdiner.com

Wright’s Farm: With a banquet restaurant and gift shop, this local staple has something for everyone. Open Thursday and Friday 4:00 pm - 9:00 pm, Saturday 12:00 pm - 9:30 pm and Sunday 12:00 pm - 8:00 pm. 84 Inman Rd, Harrisville, RI 02830 (401) 769-2856 www.wrightsfarm.com

CHEPAChET

Cranston A & J Bakery: A family-owned and operated Nut and Gluten Free bakery with more than 25 years of combined experience. Open Monday thru Friday 9:00 am - 6:00 pm and 9:00 am - 5:00 pm. 1458 Park Ave, Cranston, RI 02920 (401) 228-8696 www.ajbakery.net

Uncle Ronnie’s Restaurante & Red Tavern: Family owned and operated. Serving seafood, steak and Italian dishes. Open Tuesday thru Sunday 11:30 am. Private function room for up to 60 people. 2692 Victory Hwy. (401) 568-6243 Visit www.uncleronniesredtavern.com

Atwood Wine & Spirits: A family-owned and operated liquor store that carries a wide range of fine wines. Open Monday thru Saturday 9:00 am - 10:00 pm and Sunday 12:00 pm - 6:00 pm. 453 Atwood Ave, Cranston, RI 02920 (401) 944-6900 www.atwoodwinespirits.com info@atwoodwine.com

JOHNSTON

Carina & Dolce: Specialty Cakes and Cookies. Specializing in both fondant & buttercream. Our sweet treats taste as good as they look! By appointment. Minimum 48 hours advanced notice, Gluten free available. 1402 Plainfield Pike, Cranston (401) 301-1334 www.carinaedolce.com

Luigi’s Restaurant and Gourmet Express: Family owned and operated. Banquets, catering and fine dining. Exceptional food at great pricies. 1357 Hartford Avenue, Johnston. Restaurant (401) 861-3850 Gourmet Express (401) 455-0045 www.luigisgourmet.com

TA S T E

Volume 1 Issue 4

Ciao Italia: A local favorite known for fresh breads, pastries, pies, pizza, homemade specialty cakes and espresso to go. Open Tuesday thru Saturday 8:00 am - 6:00 pm and Sunday 8:00 am - 2:00 pm. 269 Greenville Ave, Johnston, RI 02919 (401) 232-3300

JOHNSTON Ocean State Sandwich Company: Proudly serving fresh locally made sandwiches, soups, and salads as well as delicious catering offerings. Open Monday thru Friday 10:00 am - 6:00 pm and Saturday 10:00 am - 3:00 pm. 1345 Hartford Ave, Johnston, RI 02919 (401) 282-6772 www.sandwichri.com

RESTAURANT

Lincoln Hercules Pizza Works: A local favorite known for fresh breads, pastries, pies, pizza, homemade specialty cakes and espresso to go. Open Monday thru Saturday 11:00 am - 10:00 pm and Sunday 12:00 pm - 9:00 pm. 1525 Old Louisquisset Pike, Lincoln, RI 02865 (401) 724-2320

providence Caserta Pizzeria: Pizza made fresh daily from only the finest ingredients. Open Tuesday thru Thursday 9:30 am – 10:00 pm, Sunday 9:30 am – 10:00 pm and Friday and Saturday 9:30 am – 11:00 pm. 121 Spruce St, Providence, RI 02903 (401) 621-3618 www.casertapizza.com

SMITHFIELD Laura’s Pleasant View Diner: Breakfast served all day and daily dinner specials. Open Monday thru Saturday 6:00 am - 8:00 pm and Sunday 6:00 am - 2:00 pm. 132 Pleasant View Avenue, Smithfield (401) 231-1015 North Bay Manor: Assisted Living, Skilled Nursing and Alzheimer’s & Dementia Care services for seniors. 171 Pleasant View Ave., Smithfield, RI 02917 (877) 762-9018

WARWICK Fauci’s Cafe: Eat In / Take Out / Take Home. Gourmet sandwiches, Italian specialties, breakfast pastries. Catering for all occassions. 335 Jefferson Blvd (401) 736-0006 Fax (401) 736-0201

WEST WARWICK Millonzi’s Bar & Grille and Find Catering: Gluten friendly menu options available. Serving lunch and dinner Tuesday thru Saturday. Open 11:00 am - 11:00 pm. 11 Curson Street, West Warwick (401) 401-615-7891 www. millonzisri.com and www.millonzifinecatering.com Get your business listed, call us at (401) 837-0328.

Planning Perfect Parties

Christenings, Communions, Showers, Confirmations, Weddings, Rehearsal Dinners & all of your Family Gatherings

All desser ts made o n premis es

Open daily for lunch free soup station, Monday-Friday, 11:30 am - 230 pm (dine in only)

Trivia Nights

Tuesdays 7:00 - 9:00 pm

Wednesdays are

“Cruise Night” With DJ Rich George Prizes will be awarded!

Thursdays Nights are

Steak Night $13.99

Pick Your Cut, Topping, Sides and Soup or Salad! Available For Dine-In Only

Dinner for 2

Monday-Wednesday $29.99

5 dinner choices, Soup or salad Shared dessert, Bottle of wine

w w w. C h e s te rs R e s t au r ant R I . c om 102 Putnam Pike (Rt. 44), Harmony, RI 401-949-1846 Volume 1 Issue 4

T A S T E

Ciao Italia

743 Putnam Pike Smithfield, RI

401.349.3888 Open 7 days

Cookie trays, Italian bread, zeppoles, party trays, cheese cakes

WEDNESDAY NIGHT LADIES NIGHT

We are your full service Italian Bakery!

$2 off glasses of wine $5 Cosmos $5 Sangrias

Patio 401-568-4700

Open RI NowGlocester,

Premier place for lunch, dinner, drinks and an all around 401-231-4600 good time! Smithfield, RI

269 Greenville Avenue, Johnston

(401) 232-3300

Celebrating 28 yrs! Come in and see our new look!

Breakfast

Mexican Omelet • Italian Omelet • Fresh Basil and • Tomato Omelet • Hash and Eggs Steak and Eggs • Texas French Toast Pancakes • Eggs Benedict • Eggs Florentine

Daily lunch & Dinner specials

Meatloaf Dinner • Shepherd’s Pie • Homemade Chicken Pot Pie • Hot Open Roast Beef Dinner Grilled Marinated Chicken Real Turkey Dinner (Thursday) Fish & Chips (Wed and Fri) • Pasta Specials

350 Atwood Avenue, Cranston

942-9534

HOURS: 6 am - 8 pm Monday - Friday, 6:30 am - 2 pm Saturday, Sunday 7 am - LATE NIGHT Friday & Saturday 11 pm - 3:30 am

TA S T E

Volume 1 Issue 4

best the

WInner BesT norThern rhoDe IslanD resTauranT

2014

fine dining ~ Wedding ~ Banqueting ~ unforgettable • Authentic Italian Cuisine With a Contemporary Twist •

Thursdays and Fridays: Dinner For Two Includes: Appetizer, Salads, 2 Entrees, Desserts, Bottle Red or White Wine $39

Featuring our New Piazza Menu

• Outdoor Patio • Book Your Next Private PartY or SPecial eveNt With uS accommodatioNS for 20 – 170 GueStS

• O p e n Fo u r t h o f J u l y We e k e n d ! • Open Wed/Thurs 4-9, Fri 12-10, Sat 4-10, Sun 12-8 1992 Victory Highway, Harrisville RI | 401 - 568 - 6996

VILLAGE BEAN CAFE

! n o s a e S e e f It’s Iced C of

Gluten Free Muffins & Cookies are Here!

Stop by and see what new daily selections we are baking up Now offering Gift Certificates

Try one of our Signature Drinks: Almond Joy, Irish Mocha, Chocolate covered Strawberry or Banana, The Virgin Mud Slide, “Chocomel” Delite and Bananas Foster Pie

All menu items are homemade! Catering and Specialty Cakes also available.

Your neighborhood coffee shop Hours: Open 7 days, Mon - Sun 6:00 am to 6:00 pm Breakfast - Monday - Saturday 6:00 am to 11:30 am Sunday 6:00 am to 1:00 pm

15 Money Hill Rd, Chepachet, RI 401.710.9470 Volume 1 Issue 4

T A S T E

Dine

Shop

Enjoy 20

TA S T E

Volume 1 Issue 4