TASTE Magazine - May 2014 by Janelle Medeiros

May 2014 Complimentary

COVER PHOTO Carina & Dolce confectionary wizards 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

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May 2014

2.00

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

Andrea Nadeau of Carina & Dolce.

DINO COPPOLINO Publisher

More on page 8

DISTRIBUTION Mid-state delivery

C O N T E N T S

Local farmers market directory

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

Tips for dining out on Mother’s Day

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

Cooking for one or two

The Lotus Pepper

By Dana Brown

Carina & Dolce confectionary artistry personified

14 16

What’s the story on gluten? By Karen Zangari

Tips for a memorable Memorial Day barbecue

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.

Food and Dining Guide

By Dana Brown

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

May 2014

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Be sure to clean

produce properly For more information visit www.farmfreshri.org Aquidneck Growers’ Winter Market St. Mary’s Church Parish Hall 324 E. Main Rd., Portsmouth Saturday, 10:00 am–1:00 pm Through May 17 AquidneckGrowersMarket.com Coastal Growers’ Winter Market Lafayette Mill 650 Ten Rod Rd., North Kingstown Saturday, 10:00 am–1:00 pm Through May 17 CoastalMarket.org

St. Luke’s Arts & Farms Indoor Winter Market St. Luke’s Church 99 Pierce St., East Greenwich Monday, 3:00–6:00 pm Through March 3

Northwest Winter Farmers’ Market adjacent to Petersen Farm 417 Putnam Pike, Chepachet Sunday, 10:00 am–2:00 pm Through May 26 NorthwestFarmersMarket.org

Hope Valley Winter Farmers’ Market Richmond Community Center 1168 Main St., Wyoming Saturday, 11:30 am–2 pm Through April 19

Mount Hope Winter Farmers’ Market Mount Hope Farm 250 Metacom Ave., Bristol Saturday, 9:00 am–1:00 pm Through May 18 MountHopeFarm.org

South Kingstown Winter Farmers’ Market Peacedale Mill Complex 1425 Kingstown Rd., Peacedale Sa, 10:00 am–2:00 pm Through April 26 SouthKingstownFarmersMarket.org

Wintertime Farmers’ Market in Pawtucket Hope Artiste Village 1005 Main St., Pawtucket Saturday, 9:00 am–1:00 pm Through May 11 FarmFreshRI.org

Pawtuxet Village Wintertime Farmers’ Market Edgewood Congregational Church 1788 Broad St., Cranston Thursday 4:30–7 pm Through April 17 FriendsOfThePawtuxet.org/ FarmMarket

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May 2014

The demand for fresh produce has increased in recent years as more people are turning to fresh fruits and vegetables for their nutritional value. That increase in demand has forced many suppliers to import more produce from other countries, which could be putting consumers' health at risk. Although the United States and Canada may have stringent standards for produce, many other countries do not. Less stringent regulations overseas can result in irrigation water carrying sewage, pollutants and parasites to crops, and herbicides and pesticides may be used in abundance in foreign countries where such usage is subject to little, if any, oversight. Fewer regulations means some farms pay more attention to profit than to the purity and safety of crops. The Pure Food Growers of America states that the average American consumes more than 10 pounds of insecticides and herbicides every year from produce. Many of these substances are proven carcinogens. Thoroughly washing and soaking fresh produce is the key to removing potential hazards from foods. Organic fruits and vegetables may be less risky, but even organic foods are susceptible to contamination because of potentially unsafe handling practices. All produce should be washed before eaten. Before cleaning produce,

stock up on a few supplies. You will need a large plastic bowl, some apple cider vinegar or baking soda and a produce brush. Add enough cool water to cover the produce you will be washing. Add either three tablespoons per gallon of water of the vinegar to the bowl or sprinkle about three tablespoons of the baking soda into the water. It's best not to mix both the vinegar and the baking soda, or you may end up with a foaming, overflowing concoction thanks to the chemical reaction that occurs when vinegar mixes with baking soda. Add the vegetables or fruit to the treated water and allow it to soak for around 10 minutes. Use a vegetable brush to thoroughly scrub the produce. Some foods, like celery and lettuce, have dirt or bugs trapped in their ribs and folds. Soaking and scrubbing can dislodge any bugs. Instead of washing the entire head at once,

wash lettuce leaves as they are used to retain the vitamins and minerals. After rinsing the produce, allow to dry before eating. A salad spinner can help dry lettuce and cabbage leaves so they are not soggy. It is best to wash produce right before using it rather than washing it in advance. Moisture encourages bacterial growth and hasten spoiling. Even foods that have a rind, such as melons, should be washed prior to eating to avoid contamination from the rind to the flesh inside. The Dirty Dozen Certain foods are dirtier than others in terms of the pesticides they contain. However, foods that were grown without pesticides may still be contaminated by animal feces and bacteria from the soil and irrigation. That being said, here are the 12 foods that are most likely to contain the highest amounts of pesticide resi-

due, according to The Environmental Working Group. 1. Apples 2. Celery 3. Cherry tomatoes 4. Cucumbers 5. Grapes 6. Hot peppers 7. Nectarines 8. Peaches 9. Potatoes 10. Spinach 11. Strawberries 12. Sweet bell peppers

T S E W H T R O N 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 May 2014

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May 2014

Cooking for one or two Seniors face many changes as they move into their golden years. Downsizing living spaces and vehicles is common, as is implementing certain changes to improve quality of life. Many seniors also scale back in the kitchen, where some must make changes because of medical conditions. While it seems like reducing food portions would be easy, those used to prepping meals for a large family may find it difficult. The following tips can make meal preparation efficient and cost-effective. * Divide and store. Supermarkets are increasingly offering larger packages of food products as well as "family size" offerings to compete with warehouse clubs. Buying in bulk can help individuals save money, but it may not always be practical for people living alone or

with just a spouse. If you must buy in bulk, invest in a food vacuum sealer or freezer storage bags. Immediately separate meats and poultry into smaller portions before storing them in the freezer. Otherwise, look for bulk items that are individually wrapped to maintain freshness. Many canned and jarred items can be covered and stored in the refrigerator after containers are opened. * Plan meals with similar ingredients. To reduce food waste, use leftovers to create casseroles or mix them in with new meals. Broiled or grilled chicken can be used to make soups, stir-fry dishes, fajitas, and sandwiches. The fewer ingredients you have to buy, the smaller the risk of spoilage. * Cut recipes in half. Recipes can be cut down depending on how many

WINE SEMINARS Every 3rd Thursday of the month

mouths need to be fed. When baking, cutting back on proportions of ingredients can be challenging. Search online for recipe-scaling programs that can make the work easier. * Cook on the weekend. Use a weekend day to prepare food and package it into small containers in the refrigerator or freezer. Then the containers can be taken out as needed and heated quickly in the microwave for fast meals. * Organize a meal-sharing club. Get together with a few friends who also have empty nests and split cooking duties. If you're accustomed to cooking larger portion sizes, do so and then spread the wealth with others in the group. Then sit back and relax when it is your opportunity to have meals delivered to you.

• 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

May 2014

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Popular food truck offers a unique alternative to the status quo

t noon, near a garden on Providence's east side, a crowd of people wait hungrily for the Lotus Pepper to open its awning. This boxy vehicle filled with fryers, grills, ovens and coolers rolls right up to the curb outside the Brown University Campus to serve up traditional Vietnamese home cooking. This restaurant on wheels, commonly known as a food truck, is a family business owned by Young Nguyen, mother to Thang Huynh, who devotedly lends his helping hands, as do his girlfriend and cousin. With unceasing smiles, this friendly four greet customers from inside the truck or out on the

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May 2014

By Dana Brown brick and stone slab sidewalk in the shade of great oaks on George St. by Thayer. “We like to serve the students,” says Thang Huynh. The brains brooding over textbooks and lab tests need nutrients, and they turn to the tastiest places on the street. “We were surprised at how successful it was.” With the heat of summer rolling in, however, the students head home, leaving the Fresh Summer Rolls for the lingering administration, the loyal regulars. Through a light citrus flavor and fragrance, these crunchy wraps of long grain rice, bean sprouts, lettuce and one's choice of shrimp, beef, chicken, pork or tofu evoke the sensation of

summer fields filled with orange and yellow flowers. This dipped in their peanut sauce brings the flavor into a cool shade of a creamy herbal spiciness. In their sublime fresh lime soda a vibrant green fruit slice floats in the ices of a cool bubbly beverage. Condensation drips down the clear cup, sweating in the summer heat. The BBQ sandwich has a blend of earthiness from the mushrooms, a sweet smokiness from the BBQ sauce, a nuttiness from the saute oil and a fresh crunch from the cucumber, all pulled together by the tofu that soaks up all the gravy like bread used for leftover turkey sandwiches on thanksgiving. Contrasting flavors stretch the pallet, pleasantly along on

a journey from one place to the next. Before embarking on the adventure of serving up food on the open road, people would ask Young about Vietnamese restaurants. There were none in the area. In April, the truck

opened for business, filling a gap in the taste buds of food enthusiasts. There are freedoms food trucks have inherently that aren't possible in conventional kitchens. Since the business is smaller, there is

less overhead. This allows for more creative room with the cuisine and more time to concentrate on customers. The truck can go anywhere mouths are hungry, but they loyally return lunch after lunch to the east side for the patronage of the educating populous. On can follow their whereabouts on their facebook page, but post after post has them claiming a spot on the concrete that has become grooved to their tires. “We chose to open a food truck because there's no rent. We can travel. Go anywhere we want,” says Huynh. “But we stay around here because we've been asked to stay.”

Not only is Lotus Pepper known for its great food but also its friendly customer service.

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

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

May 2014

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Carina & Dolce

Confectionary artistry personified By Dana Brown

ndrea Soave Nadeau was the highest ranking female chef in Providence. For fifteen years she was the chefde-cuisine at Camille's on Federal Hill. At the top of her game, she opted out of the chef's life and opened up a boutique, Carina & Dolce, on the corner of Plainfield St. and Atwood Ave. in Cranston. Nadeau makes custom cakes and cookies for events. After being replaced at Camille's when a broken foot forced an extended medical leave, Nadeau used the opportunity to build up Carina & Dolce. It allowed her to nurture a natural talent for pastry arts and to spend more time with her family. “The reason why this is here,” she said, tussling her four year old son's hair. He ate the frosting off a miniature sample cupcake while she asked him about soccer practice. Behind them, light filtered through the pink curtains of Carina & Dolce's front window.

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May 2014

“I decided to give this 100 percent,” Nadeau said. Instead of being a chef, who must always put the restaurant first, working inhuman hours while pioneering recipes, she chose to be an entrepreneur. In addition to cakes and cookies, Nadeau specializes in edible printing, favors, novelty pastries, french

macaroons, cupcakes, and cake pops. “Keep it nice and classy,” Nadeau said. Using high-end practices for a gourmet style product, she'll use real

butter cream, rather than crisco or shortening, to get just the flavor she wants. Nadeau and her husband, also a former chef, would go out to dinner and play a tasting game, trying to figure out how to recreate dishes from a few bites. With an eye for interior design, the small, unassuming shop bears Nadeau's impeccable imprint, the contrasting bright colored origami hanging on dark wood walls, the displays of elegantly laced cookies and towering birthday cakes, the rainbow of flowers from Atwood Greenhouses for opening day, Saturday the 3rd of May. Exclusively open on weekends, it's a cozy place to meet and sit down with Nadeau to discuss designs and try samples that are always available, like the bite sized red velvet cupcakes with cream cheese frosting. From turtle, crab and starfish cupcakes, to sharp teeth and many eyed

monster cookies, superhero tower birthday cakes, to burger and Dr. Pepper fondant cakes, she's capable of transforming any theme into something delicious. “You should make it your own,” Nadeau said. “Life events, milestones should have your stamp on them.” Round faced cookies with light pink and baby blue caps were baby shower ready. Moments like first communions, sweet sixteens and quinceaneras, Nadeau tries to crystallize and preserve through beautiful images and sensations. Nadeau looks for that whimsical twist to make a cake more than just a pastry. Like the mustache and thick red lipped cupcakes in the front window –– opting not for the heart and cupid Valentine's, she went for the theme, “I mustache you a question. Will you marry me?” “She makes everything possible,”

said her right hand, Hugo Echevarria. “The great thing about her is she likes to teach. She's easy going and patient.” “I pride myself on my reputation,” Nadeau said. “It bothers me when someone's not happy. I really internalize it.”

This dedication to people is the heart of Carina & Dolce. Nadeau has carved a niche for herself, taking the freedom of entrepreneurship and using it to keep an eye on her family, to support the local community, to make people happy with the things she crafts with her hands.

1402 Plainfield Pike Cranston, Rhode Island, 02920

401.301.1334

www.carinaedolce.com

Confectionary Artist available to create custom wedding cakes, edible flowers and assorted sweet treats. Gluten free available. Consultations available by appointment

May 2014

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Tips for dining out on

s ' r e h t Mo Day

other's Day is right around the corner, and this special holiday serves to honor all those women who devote so much time and effort to their families. While gifts and other trinkets are certainly part of the celebration, a vast majority of children opt to treat Mom to a night out on the town come Mother's Day. Not only does this give mom a night off from cooking, but also it presents an opportunity to get dressed up and spend time together as a family. A vast number of families travel to their favorite restaurants for Mother's Day meals. Mother's Day is one of the busiest holidays of the year for restaurants. The National Retail Federation says 54.8 percent of Americans treat their mothers to a special meal out on Mother's Day. Billions of dollars are generated by people eating out with their mothers. With large crowds to be expected, diners can follow a few tips when treating Mom to a meal. * Book early â&#x20AC;Ś very early. To guarantee a reservation at any restaurant, namely your favorite restaurant, you will need to make a reservation well in

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May 2014

advance of Mother's Day. It's never too early to put your name on the reservation list. Don't forget Mother's Day is Sunday, May 11, 2014. * Expect to wait. Even with a reservation, you're bound to spend some time waiting at the restaurant. Other families may be lingering at their tables, as no one wants to rush Mom out of the door. Plan accordingly for a potentially long wait time. This means having a snack before you leave. Don't arrive famished, as no one wants the dining party to be hungry and cranky, which is not a good way to celebrate Mom. Have plenty of snacks and drinks on hand for young children, as well as activities to keep them entertained. * Consider dining out a day before or after. Restaurants are generally packed on Mother's Day, and as a result kitchen and wait staffs might be overtaxed. What's more, diners might be relegated to a special or abbreviated menu. If you want a more relaxed setting and the ability to order whatever you desire, it may be a better idea to celebrate Mother's Day in advance. Then have Mom enjoy a relaxing day at home on her special day.

* Take-out is an option. Families can treat Mom to a dinner out, without really having to go out. Many restaurants offer takeout service, so you will not be limited to pizza or Chinese. Even chain restaurants have curbside service, so if Mom is in the mood for a burger or something more elaborate, she'll have that option. * Expect an included gratuity. Restaurants often include a gratuity in the bill when servicing larger parties, such as those that might be celebrating Mother's Day. The standard gratuity rate is 18 percent, but you may want to go above and beyond if you feel the service is exemplary. * Hire a sitter for young kids. Although Mother's Day is a chance for the entire family to spend time together, the main goal is to ensure Mom's comfort and happiness. If very young children are in tow, she may not be able to relax and enjoy her meal. Infants will need to be fed, and toddlers may be easily distracted. Have a sitter watch little ones when adults are dining out, and then Mom can enjoy time with the kids when she returns home for more celebrating.

Millonzi Fine Catering is a Rhode Island caterer providing full-service custom catering for a wide variety of events—from small intimate gatherings to weddings and large corporate or university functions within the greater Providence area and across the state of RI. Menu options, organized by serving style:

11 Curson Street West Warwick 401-615-7891

*Gluten Friendly Menu Options Available*

Serving lunch and dinner Tuesday through Saturday 11:00 am - 11:00 pm Bar open ‘til 1:00 am Closed for private parties: Sunday & Monday

Extensive lunch and dinner menu. Tuesday Nights: children under 12 eat for free with every adult entrée purchased

• Buffet Selections • Seated Meal Selections • Passed Hors D’oeuvres Selections • Stationary Hors D’oeuvres Selections • Barbeque Selections • A La Carte Delivery Options • Special Wedding Menus

Other services available

Kevin Millonzi

Owner and Manager Millonzi’s Restaurant and Millonzi Fine Catering

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 May 2014

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Gluten?

What’s the story on

By Karen Zangari, Registered Dietitian

ave you ever seen products or menu choices marked as “gluten free” and wondered what it means? People often ask me if gluten-free means healthy and if they should be choosing those foods. The answer? It depends. What is gluten? Gluten is a protein found in the grains WHEAT, RYE, and BARLEY. Some people, however, are allergic to this protein. For people with celiac disease, gluten flattens the absorptive villi in the intestines, interfering with the absorption of nutrients from food and damaging the small intestine. The person may be anemic, have gas, bloating, diarrhea or other symptoms after eating. Some people with celiac disease may have no apparent symptoms, but need to follow the gluten-free diet to prevent possible complications in the future.

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May 2014

Even very small amounts of gluten can make some people who are allergic to it or have a gluten sensitivity feel sick. Gluten allergy may also cause a skin condition called dermatitis herpetiformis. A person may have tests for celiac disease come back negative but still feel sick after eating foods with gluten. In that case, the person may have gluten sensitivity. Research shows that many different diseases, symptoms, and disorders may be related to celiac disease and gluten sensitivity. Currently, the only treatment is 100% removal of gluten from the diet. How is celiac disease diagnosed? Doctors usually order blood work, and the “gold standard” of diagnosis is a biopsy of the small intestine. Please be sure to talk with your health care provider BEFORE eliminating gluten from your diet. You want your tests to be accurate, and if you remove gluten from your diet before testing, the tests may not show the effects gluten is

having on your body. You may feel overwhelmed, if you need to remove gluten from your diet, because doing so involves not only avoiding the grains wheat, rye, and barley, but also all foods, sauces, fillers, additives, and drinks that may have gluten in them. Joining a support group, like the Celiac Support Association at www.csaceliacs.org, may help. Check out all processed foods, drinks, supplements, and medications you use. Knowing how food is prepared and reading the ingredient list are crucial to eliminating gluten. Some surprising gluten sources can include Communion hosts, French fries, bouillon cubes, canned soup, soy sauce, flour used to prevent clumping in cheeses and spices, deli meats, condiment jars, toasters, Play Doh, lipstick and makeup, among others. Here are some foods that contain gluten: Barley (malt), beer, bread, muffins,

cakes, cereal, cookies, brewer’s yeast, bulgur, couscous, graham crackers, malt vinegar, matzo, pasta, rye, and the grains: durum, einkorn, emmer, fu, kamut, semolina, spelt, triticale, wheat (flour, germ, bran, and starch). Focusing on what you CAN eat is a good place to start. Fruits, vegetables, fresh meat, poultry, eggs, nuts, beans, legumes, fish and tofu are gluten-free. Milk, butter, oils, and distilled vinegars that don’t contain malt are glutenfree. Rice, quinoa, corn, peas, and potatoes are naturally gluten-free. What grains are gluten-free? Amaranth, bean flours, flax seed, teff, millet, tapioca, sorghum, and buckwheat (despite its name) are glutenfree foods. Cross-contamination Always keep gluten-free food separate from other food (storage, preparation and serving). Use different toasters, pans, utensils and cutting boards. Store gluten-free foods above gluten-containing ones; use squeeze bottles for mustard, mayonnaise, and margarine, to keep crumbs out. Using separate serving dishes and utensils is also important. Reading labels The FDA, in August 2013, defined “gluten-free” as containing less than 20 parts per million of gluten. You must however, always check the ingredients in food you eat, and contact the manufacturer if you’re not sure it’s glutenfree. Meeting with a Registered Dietitian (RD) who is experienced in gluten-free guidelines can help with identifying sources of gluten in your diet and planning a healthy way of eating. Many people bake their own breads using flour substitutes like bean flour, almond meal flour, potato flour, tapioca, along with cornstarch, eggs and xanthan gum. Substituting gluten-free grains is a challenge, but you’ll find many ideas in websites like www.celiac.org. Luckily, there are now many gluten-free products to choose from in the market, restaurants, and bakeries, such as A&J’s bakery. It takes work and concentration, but benefits of complying with this new way of eating are great because: -Symptoms will stop; -Existing damage will heal; -Further damage will be prevented; -The body will be able to absorb nutrients from food. Eating gluten-free is challenging, but for those who have to, this lifetime commitment can change your life! Karen Zangari, RD, has been a Registered Dietitian for over 20 years. You can hear 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, with locations in Cranston and Greenville, RI, 401-228-6010.

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

PRACTICE SAFE SANDWICHES

USE A CONDIMENT! 1345 Hartford Avenue Johnston, RI

401-282-OSSC (6772) www.sandwichri.com May 2014

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Tips for a memorable Memorial Day barbecue 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

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May 2014

To many Americans, Memorial Day marks the unofficial beginning of summer. Though summer does not actually begin until later in June, Memorial Day weekend has become synonymous with backyard barbecues and trips to the beach. Backyard barbecues, in particular, have become a staple of Memorial Day weekend and the focus of many people's festivities. This year, consider the following tips to make your Memorial Day barbecue safe and memorable. * Place the grill in a safe spot. Before any guests arrive or any fires are lit, make sure the grill is safely located on flat ground. Ideally, the grill should not be on the grass and should be away from trees or shrubs and any other flammable materials. If you need lighter fluid to start a fire, promptly put the fluid back in storage, away from the grill, once the fire has been lit. * Clean the grill. Memorial Day marks the opening of

grilling season for many grillmasters. Make sure the grill has been thoroughly cleaned and that there are no leftover ashes from last season clogging the vents. Even if you thoroughly cleaned the grill at the end of last season, give it a once-over with a soapy sponge at the start of the season to clean any cobwebs, or dirt and grime that might have accumulated over the winter. * Stock up on charcoal. Falling short in the charcoal department is a backyard barbecue faux pas that can bring the festivities to a halt. Because the weather in late May can sometimes be unpredictable, make sure you have extra charcoal on hand should strong winds or colder temperatures make it difficult to build a strong fire. * Spice things up. Why not use this year's Memorial Day barbecue to add a little extra flavor to traditional barbecue fare? Soak some dried herbs like rosemary, bay leaves or oregano in water and add them to the grill. These flavorful herbs will make the food taste better, and the grill will likely emit a more pleasant fragrance as well. * Prepare foods for guests with varying palates. Vegetarians and vegans love a good backyard barbecue just as much as their carnivorous friends and family members. Cook some vegetable kabobs and prepare some salads for guests who don't eat meat. Consider purchasing a smaller grill for veggies only, as vegetarians and vegans might not prefer to eat kabobs grilled on the same grill as meat. * Keep the forks in the utensil drawer. Never use a fork to do a spatula's job. Poking foods on the grill with a fork allows the juices that make grilled foods so delicious to escape, resulting in drier fare that's not nearly as flavorful. Use a spatula or tongs to flip foods, including burgers, steaks, chicken, and even hot dogs. * Make sure foods have completely defrosted before placing them on the grill. When cold meat is placed on the grill, it reduces the grill's temperature and prevents juices from getting seared in the food. So make sure all foods have been defrosted to ensure your foods are flavorful and the grill stays hot. This year, welcome the unofficial start of summer with a successful Memorial Day barbecue in the backyard with family, friends and great food.

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 May 2014

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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

May 2014

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

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, 11:30-230, (dine in only)

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

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.

Diane & Evan’s Birthday Bash!

Fri., June 20th • 8:30 pm Entertainment By MLC All are invited! Your Presence is gift enough! Shhh…t’s a Surprise…(NOT )

Beer Dinner

Sun., June 22th Come Join Us! 4:00pm

4 Course Meal, Paired With 4 Different Beers. Purachse Tickets In Advance From Chester’s. $40 Per Ticket

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 May 2014

T A S T E

Tips for perfectly

grilled vegetables

ne of the highlights of the summer season is the incredible bounty of fresh produce, and grilling these vegetables gives them a smoky, delicious dimension. Chef BBQ Naz, a grilling expert from Broil King, shares some simple tips for flavor perfection. * When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can. * Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking to the grill. * Use the right tool for the job. Accessories like grill toppers and skewers are perfect for keeping smaller foods like cherry tomatoes and onions from rolling around or falling through the grate. * Don't leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored. * Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta. When grilling vegetables, consider this popular recipe.

VILLAGE BEAN CAFE

Grilled Zucchini Rolls Ingredients 3 medium zucchinis, sliced 1/4-inch thick, lengthwise 1 tablespoon olive oil 4 ounces chevre (soft goat cheese), at room temperature Pinch of freshly ground black pepper Pinch of kosher salt 2 tablespoons sun-dried tomatoes, oil-packed and minced 1 teaspoon oil from the sun-dried tomatoes 1 teaspoon fresh thyme, minced 2 tablespoons Parmesan cheese, freshly grated Directions 1. Preheat the grill on medium. 2. Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place on the grill and cook for 4 minutes per side. 3. When cooked, set on a wire rack to cool. 4. In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme.

! n o s a e S e e f It’s Iced C of

Happy Mother’s Day!

Treat Mom to breakfast or lunch 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 20

TA S T E

May 2014

5. Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small, parchment-lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of the grill for 15 minutes. Remove to a platter and serve. Additional recipes and a complete vegetable grilling guide can be found at www.broilkingbbq.com.

TASTE sland

Rhode I

CALLING ALL RECIPES

Submit your favorite recipes to us and we will print them in the next edition of TASTE. Send with a picture to:

TASTE

640 George Washington Highway, Suite 103 Lincoln, Rhode Island 02865 or email tasterhodeisland@gmail.com

Rhode Island

May 2014

T A S T E

Fauci’s Cafe

335 Jefferson Blvd Warwick, RI 02888 (401) 736-0006 FAX (401) 736-0201

EAT IN / TAKE OUT / TAKE HOME • Gourmet Sandwiches • Italian Specialties • Soups & Salads • Coffee, Tea & Beverages • Breakfast Pastries • Homemade Desserts

Ciao Italia

Cookie trays, Italian bread, zeppoles, party trays, cheese cakes We are your full service Italian Bakery!

Catering Corporate Events Social Functions For all occassions small or large

269 Greenville Avenue, Johnston

(401) 232-3300

DePetrillo’s Pizza & Bakery

132 Pleasant View Ave. Mon - Sat: 6:00 am - 8:00 pm Smithfield, RI Sun: 6:00 am - 2:00 pm

Happy Mother’s Day! Hot Pizza, Party Pizza, Calzones, Breads & more Place your order today!

401-568-4700 Glocester, RI

TA S T E

401-231-4600 Smithfield, RI

May 2014

Breakfast served all day And Daily Dinner Specials

BANQUETS GOURMET EXPRESS CATERING FINE DINING

Since its inception in 1971, Luigis Restaurant and Gourmet Express has provided diners exceptional food at great prices. The tradition continues to this day as the third generation of the Battista Family creates memorable meals with top notch service.

Want to relax and enjoy a good meal with your favorite cocktail or glass of wine? Visit us and settle into one of our beautifully appointed dining rooms with a menu that is diverse as well as delicious. Need a quick bite or have to bring home dinner while on the run? The Gourmet Express has soups, sandwiches, pizza, express pasta dinners and complete dinner and much more ready to go. Or perhaps you are planning a special occasion? Luigis is a place where families celebrate. Let us book your next event in one of our three elegant rooms. Our Banquet coordinators will assist with your party planning. It couldnt be easier. Would like our wonderful food to come to you? Whether you are looking for one or two of your favorite dishes or want us to handle the whole party, Luigis provides a variety of catering services so your next party will be a snap. Corporate catering is also available.

1357 Hartford Avenue | Johnston, RI | Restaurant: 401-861-3850 | Gourmet Express: 401-455-0045

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