TASTE Magazine - September 2014 by Janelle Medeiros

September 2014 Complimentary

F O O D • R E S TA U R A N T S • W I N E & S P I R I T S

COVER PHOTO Amy’s Apples

TA S T E

September 2014

DINO COPPOLINO Publisher

JANELLE TARNOPOLSKI Production Manager

WAYNE CARLOW Sales and Advertising

DANA BROWN Writer/Photographer

DISTRIBUTION

Dietian Karen Zangari talks about Childhood Nutrition

Add some pizzazz to your pastries More on page 7

More on page 16

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

C O N T E N T S

Buying local benefits the environment, too

Cut calories in simple ways

Add some pizzazz to your pastries

Foods that help fight cancer

Simple rules for wine and food pairings

Childhood Nutrition 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

September 2014

T A S T E

Buying

local benefits the environment, too

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

September 2014

Buying local has many benefits. But while consumers may know that buying local helps grow the local economy by supporting local business owners and creating jobs, they may not realize the positive impact that buying local can have on the environment as well. Eco-conscious consumers often go to great lengths to ensure their money is being spent in an environmentally friendly way. But one of the easiest ways to be an eco-friendly consumer is to support local businesses, which tend to benefit the environment in a variety of ways. * Shopping locally reduces the environmental impact of your purchases. When buying from a large national chain store, chances are the products you're purchasing were produced outside of your local community, oftentimes halfway across the globe. That means those products had to be shipped to reach the store shelves in your community. Such shipping leads to greater fuel consumption and air pollution. But local businesses often buy their supplies from other local businesses, cutting down on shipping and, as a result, benefitting the environment. * Local businesses often operate from the center of town. Local businesses typically need less space for their stores, which allows them to set up shop right in the heart of town as opposed to on the town's outskirts. That makes local businesses more accessible to community residents, who might be able to walk or take a short bike ride to smaller, local businesses.

On the contrary, larger chains tend to diversify their offerings and, as a result, need more space. This often pushes them to the fringes of towns, eliminating the possibility of walking to the store. That means consumers will have to drive to the store, increasing their fuel consumption and their carbon footprint as a result. * Shopping locally employs your neighbors, reducing their carbon footprints as well. Another benefit to shopping locally that's often overlooked is the impact it can have on your neighbors' carbon footprint. Local businesses often employ members of the community, which translates to shorter commutes, less highway congestion and less fuel consumption. So while shopping locally reduces your carbon footprint, it's also helping members of your community reduce their own potentially negative impact on the environment. * Shopping locally can protect local wildlife. Many people prefer to buy locally grown foods because they feel such foods are more fresh and buying locally grown foods reduces fuel consumption. Those things are true, but buying locally grown foods also can help protect local wildlife. When local farms can afford to stay in operation, local farmers are far less likely to sell their lands to developers. That can help protect the habitats of local wildlife.

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 September 2014

T A S T E

Nut gluten and dairy free

Halloween Candy Corn

Holidays are approaching fast

Think Fall!

• Apple, pumpkin & blueberry pies. • Chicken soup is good at any temperature. • Gluten-free gingerbread houses.

We ship nation wide. Gift cards make a great gift idea! 6

TA S T E

September 2014

Add some

to your pastries When stepping into a bakery, your nose can often smell a delicious cake or pie even before you sample the delicacy. But while professionally prepared pastries might be the most delectable desserts, even homemade baked goods can get makeovers to look like something out of the pages of a classic cookbook. Those on dessert duty at the next family function or gathering of friends can rest assured that there will be a dessert considered worthy by even the most sophisticated pastry palate. Those who may not have the skills of a pastry chef or master baker can employ these tips to add pizzazz to their pastries. * Don't fear the fondant. This moldable, rollable and easily carved confection is made of sugar. The pliability of fondant enables it to be cut into patterns, sculpted into different shapes or simply draped over cakes to give them a pristine finish. * Put squeezable ketchup and mustard containers to work. Use a container with a thin spout to drizzle chocolate, raspberry or strawberry sauce onto a plate before placing a slice of cake or another dessert. * Use cookie cutters to make fun shapes. Many desserts appear more labor-intensive if they are cut into cute patterns and shapes. Instead of square brownies, use a circle or heart-shaped cookie cutter for more flair. When making a fruit or nut pie, cut out the shape of the fruit that is inside from the top crust. When it bakes up you have an effective steam vent and a decorative way to tell guests what type of pie you are serving. * Serve dessert on fine china. Offer an ice cream sundae in a plastic cup and it may seem more suited for a backyard party. Serve the same ice cream in a crystal champagne flute and the entire dessert takes on a new persona. * Experiment with new flavors. Rather than chocolate sauce, work with mocha or even hazelnut toppings for cakes or ice cream. * Create a trifle. Layers upon layers of dessert can seem more impressive. Trifles may seem like a lot of work, but

many times they can be thrown together with ready-made ingredients. For example, create a strawberry-vanillabanana trifle by layering cubes of vanilla pound cake, ready-made vanilla pudding, slices of banana, and canned strawberry pie filling together in alternating levels in a tall vessel. Top with whipped cream, and you have a delicious and eye-catching dessert. The same concept can be used to layer just about any combination of ingredients. * Add some extra decorative elements. Scour the baking aisles of local craft stores and choose a few decorative elements to add whimsy to your dessert. There are many edible baubles and decorating tools that can add some flair to your pastries. Cakes topped with luster dust will have a sparkly sheen. You can even personalize pastries with edible ink markers. * Don't underestimate the power of chocolate. Chocolate shavings on top of cake, melted chocolate fondue, or simple cookies dipped into hardened chocolate can transform a drab dessert into a divine delicacy.

September 2014

T A S T E

Feed on these

wedding favor ideas

Do you have a shelf or cabinet that's filled to the brim with wedding favors such as engraved ice cream scoopers, cake servers, cheese spreaders or tea light candle holders? If you do, you're not alone. As couples pore over guest favor options, many select trinkets or knickknacks that, while thoughtful, end up collecting dust in someone's home. Edible gifts also can be thoughtful -and flavorful! Guests may look forward to an edible favor because it's a memento of the special occasion and it won't become a permanent fixture in their homes. There are many edible favors

from which to choose. They can also be customized according to the theme of the wedding. Chocolate It's difficult to find an edible favor more universally beloved than chocolate. Rich and inviting, chocolate has long been given as a symbol of love and devotion. Chocolate candies and baked goods can work well for wedding favors, provided the favors are refrigerated to avoid melting. Ideas for chocolate favors include individually packaged truffles, gourmet brownie bites, candy-covered chocolates with an inscription, chocolate covered apples, chocolate coins, and other similar creations. Chocolate molded designs (much like those chocolate Easter bunnies) are another idea. Cookies Sweet cookies also make good edible favors. Butter cookies are a favorite because they are sturdy enough to cut into different shapes. Professionally iced, these cookies can be a masterpiece to behold. Some couples opt for customized fortune cookies that

express personalized sentiments to guests. Make-your-own Sometimes it's less expensive to give guests kits that they can take home to create their own edible treasures. Options abound and can include everything from personalized packets of hot chocolate to tea bags. Other couples choose among mixes for making cookies or cakes. Candies It has become popular to have a self-serve candy bar at many weddings. Guests are invited to step up to the display and serve themselves from a series of different confections. Autumn weddings could have Halloween-inspired candies or those in fall hues. It's easy to follow a color theme when you have a bevy of different candies at your disposal. Many discount stores sell inexpensive jars and candy dishes to house the candy. Designer Chinese takeout-type containers are available from craft stores and can be the perfect way for guests to make that candy portable.

r u o y t p m e T Tastebuds

Visit the Premier source for gourmet chocolates, all occasion cakes and custom favors

128 Pleasant View Avenue, Smithfield, Rhode Island

401.233.2000

TA S T E

September 2014

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

Breakfast served all day And Daily Dinner Specials

Simple rules for

wine and food pairings Walk into many wine and spirits stores, and you will likely encounter a dizzying array of selections. While wine selections at such stores were once limited to a few well-known brands, many niche and private wineries have begun to make their vintages available to a wider clientele, so now shoppers are treated to both familiar and less wellknown options. To novice dinner party hosts, the vast array of wines and flavors can make selecting a bottle or two to accompany a meal a bit more challenging. But one need not be a master sommelier to find the right pairing. The following tips can help anyone select wines to go with their menu or the type of occasion. * Work from light to dark. Just as you begin a dinner service with some appetizers and salad before moving to heavier courses, the wine should follow suit. Select lighter wines to accompany the earlier course before opting for deeper, richer wines as the meal progresses. * Consider champagne to accompany appetizers and opening courses. Champagne works particularly well with salty foods, which

is why it is often a good match for hors d'oeuvres. If your's is a cocktail party only, you may want to exclusively serve champagne, which typically pairs well with passed finger foods and even bite-sized desserts. * Opt for sauvignon blanc when you do not want the flavor of the wine to be overwhelmed by the food. Sauvignon blanc works with early courses that pack a flavorful punch. Sauvignon blanc can be grassy or tropical in flavoring, depending on the region in which the grapes were grown. It is commonly described as crisp and fresh in flavor and is often recommended with sushi. * Match delicate seafood dishes with a light wine. Pinot grigio or chablis are delicately flavored and will pair well with seafood. Fish that is served in a rich sauce may be better matched with a heartier chardonnay. * Make rose your go-to wine when serving cheese. Although some cheeses work great with white or red, rose is typically a safe bet when serving cheese because of its acidity and fruity character, offering the best of both worlds.

* Hearty meats, such as steaks and chops, pair well with rich reds. Cabernet sauvignon and bordeaux are great when paired with meat. Malbec and shiraz can hold their own if meats are spiced and extremely flavorful. * Rustic wines will work best with rustic recipes. Try to find a wine from the same region from which the meal originated. Pinot noir is a light-bodied red

wine that has full flavor and can work with many pasta dishes as well as earthy ingredients, such as mushrooms. Though some people follow a strict personal code regarding wine pairings, your personal tastes should dictate what you ultimately serve. Experimentation can yield an unexpected flavor combination that complements the nuances of both the food and the wine.

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

September 2014

T A S T E

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.

2.00

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

33 SANDY BOTTOm ROAD, COvENTRY

401-828-1810

www.theoldetheaterdiner.com

VILLAGE BEAN CAFE

! n o s a e S e e f f o It’s Iced C

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 10

TA S T E

September 2014

Did you know? Many home cooks report washing raw chicken as part of their food preparatory work. Now health officials are urging people to stop this process because it could be contributing to unnecessary illnesses. It is believed that up to 80 percent of food poisoning cases are related to contaminated chicken. Raw chicken may be rife with any number of bacteria, including the harmful campylobacter bacteria, which is known to cause abdominal pain, diarrhea and vomiting. Experts say it can lead to more significant health problems as well. Rinsing chicken in the sink can spread this bacteria to the surface of the sink, nearby dishes, countertops, and other kitchen surfaces. The bacteria can then cross-contaminate other foods. To prevent food poisoning from contaminated raw chicken, always cook chicken to the correct internal food temperature for poultry, which is 165 F. Thoroughly clean and disinfect any surfaces and cookware that has been used to prepare raw chicken. After handling rawchicken, be sure to wash your hands in warm, soapy water. Honey has long been touted for its medicinal qualities, but the United States Department of Health and Human Services still warns parents of infants to avoid feeding honey to children. That warning was issued because honey can give infants botulism, a rare paralytic illness cause by a nerve toxin. Spores of botulism are found in dust and soil, but they also can make their way into honey. Infants' immune systems are not strong enough to combat such a bacterial infection, and their gastrointestinal tract is not as fully developed as an adult's, making them even more vulnerable to the bacteria associated with botulism. Infants with botulism appear lethargic, feed poorly, have a weak cry, have poor muscle tone, and suffer from constipation. When left untreated, these symptoms can lead to paralysis of the respiratory muscles, arms, legs, and trunk. When hosting a dinner party, hosts might be asked to provide some gluten-free foods. Gluten is a general name for proteins found in wheat that help foods maintain their shape. But gluten also can be found in cereal grains such as rye and barley as well as a variety of crossbreeds. Gluten is not unhealthy, but many people are gluten-intolerant. When such people, who may suffer from celiac disease, consume gluten, they may be triggering an immune system response that damages their intestines and prevents them from absorbing nutrients they need to stay healthy. Some glutenintolerant people may be suffering from a wheat allergy that can produce various reactions to wheat allergens. Party hosts concerned about guests with a gluten intolerance may want to consult those guests about which foods they can and cannot eat. A gluten-free diet typically forbids glutenintolerant men, women and children from consuming bread, beer, french fries, pasta, salad dressing, soy sauce, andcertain soups. However, many food manufacturers have begun to produce gluten-free alternatives to popular foods and beverages, making it easier than ever for dinner party hosts to cater to gluten-intolerant guests.

DePetrilloâ&#x20AC;&#x2122;s Pizza & Bakery

Order today for all your fall gatherings!

Place your order today!

401-568-4700 Glocester, RI

401-231-4600 Smithfield, RI

PRACTICE SAFE SANDWICHES

USE A CONDIMENT! 1345 Hartford Avenue Johnston, RI

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

September 2014

T A S T E

he foods we eat contribute directly to our overall health. From toddlers just getting used to solid foods to adults planning their diets, the foods we eat heavily influence how healthy or unhealthy we become. Some foods can even reduce our risk for certain diseases, including cancer. According to the American Institute for Cancer Research, numerous studies have demonstrated that individual minerals, vitamins and phytochemicals have certain anticancer properties that can protect men, women and children from this potentially deadly disease. The following are a handful of foods the AICR says can fight cancer and help men and women improve their overall health. * Apples: Apples are a great source of vitamin C, with one apple providing at least 10 percent of the recommended daily amount of this valuable vitamin. Apples also are a great source of fiber, which can help men and women maintain a healthy weight. That's important, as excess body fat increases a person's risk for seven different types of cancer. A major portion of apples' dietary fiber is pectin, a polysaccharide that bacteria in the stomach uses to produce compounds that protect colon cells. * Cherries: Cherries are another great source of fiber and vitamin C, and sweet and tart cherries also contain potassium. Cherries get their dark color from anthocyanins, which are antioxidants that protect cells from damage. Studies have shown that anthocyanins inhibit the growth of cancer cells and even stimulate their self-destruction while having no negative effects on healthy cells. Anthocyanins also have been shown to

TA S T E

reduce signs of inflammation in adults who consumed two to three servings of cherries or cherry juice per day. * Grapefruit: One-half of a mediumsized pink, red or white grapefruit provides at least 50 percent of an adults' daily recommended intake of vitamin C. Though research into the potential anticancer properties of grapefruit with regard to humans is ongoing, studies of animals and cells have shown that grapefruit powder as well as limonin and naringenin, two phytochemicals found in grapefruit, decrease the growth and increase the self-destruction of breast, colon, lung, mouth, skin, and stomach cancers. * Walnuts: Nuts are often cited when discussing foods with anticancer properties, but the AICR notes that walnuts, in particular, are the most heavily researched. Despite that research, the AICR remains hesitant to draw any conclusions with regard to walnuts and

September 2014

their potential link to lowering cancer risk. However, several studies of mice found that consuming walnuts decreased the growth of breast and colon tumors among mice who ate walnuts as opposed to those who did not, while other studies in mice indicated that walnuts reduced the growth of prostate cancer. Studies into the impact of the Mediterranean diet, which includes walnuts, have shown that such a diet can help people lose fat and lower their blood pressure and triglycerides. But the AICR still notes the need for more research into walnuts before they can be considered foods that fight cancer. Many factors, such as family history, that increase our risk for developing cancer are beyond our control. But the foods we choose to eat can play a significant role in reducing our risk of developing various cancers. More information about the link between diet and cancer is available at www.aicr.org.

September 2014

T A S T E

Wines & More: A leading fine wine and craft beer destination store with thousands of fine wine, beer and spirits selections. Open daily 9:00 am - 10:00 pm. 125 Sockanosset Cross Rd, Cranston 02920 (401) 270-5500 winesandmoreri.com

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 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 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

TA S T E

September 2014

Bella: Tuesday thru Thursday 4:00 pm - 9:00 pm, Friday 12:00 pm - 10:00 pm, Saturday 4:00 pm - 10:00 pm, Sunday 12:00 pm - 8:00 pm. 1992 Victory HighwayGlendale, RI (401) 568-6996 www.bellarestaurantandbanquet.com, info@bellarestaurantandbanquet.com 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

JOHNSTON 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

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

JOHNSTON Ocean State Sandwich Company: Proudly serving fresh locally made sandwiches, soups, and salads.. 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

Lincoln Hercules Pizza Works: A local favorite. 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

SMITHFIELD Amy’s Apples: Monday thru Friday 9:30 am – 5:00 pm, Saturday 10:00 am – 4:00 pm. 128 Pleasant View Ave, Smithfield, RI 02917 (401) 233-2000 www.amysapples.com

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

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

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

Get your business listed, call us at (401) 837-0328. September 2014

T A S T E

Childhood Nutrition By Karen Zangari, Registered Dietitian

Quick quiz! Do you know what these numbers mean? FIVE, TWO, ONE, ZERO These are guidelines that healthcare providers are discussing with parents and guardians to help fight pediatric obesity. Here’s what they refer to: FIVE: Choose 5 servings of fruits and vegetables daily. TWO: Keep screen time to 2 hours or less daily. ONE: Accumulate at least 1 hour of physical activity daily. ZERO: No soda or sweetened drinks. Being overweight or obese has an enormous impact on children’s health, increasing risks of developing Type 2 Diabetes, hypertension, coronary artery disease, high cholesterol, and even sleep apnea. Following the “5-2-1-0 Goes to School” guidelines developed by the Maine Medical Center can help improve a child’s health. It’s a good place to start. Fruits and Vegetables How to get kids to eat more fruits and vegetables? Start by being a role model and make sure you eat yours!

TA S T E

A serving of fruit, for kids aged 6-17, is 1 small fruit or 1 cup of fresh fruit, ¼ cup dried fruit, or ½ cup unsweetened canned fruit. For younger children a serving is smaller, i.e., ½ to 1 cup of fresh fruit. A serving of vegetables for 6-17 year olds is ½ cup cooked or 1 cup raw vegetables. For younger children, it’s ¼- to ½-cup cooked vegetables and ½ cup salad or raw vegetables. Keep rainbow colors in mind when choosing vegetables and fruits. Bright, deep, rich colors look appealing and indicate the presence of anti-oxidants like beta-carotene and Vitamin C. Produce is loaded with vitamins, minerals and fiber and is low in calories. Some children prefer vegetables raw. Try dipping chopped veggies in low-fat ranch dressing or try this recipe: 1 cup of plain, non-fat Greek yogurt, with Dijon mustard to taste and maybe some chives and you’ll have a very nutritious dip. You can also dip fruits in yogurt and veggies in hummus for nutritious snacks. Add a carrot or fresh kale into a fruit

September 2014

smoothie. Add blueberries and watch the colors blend together for a tasty, healthy snack. Have kids help create meals; they’re more likely to try something they’ve prepared themselves. Fresh produce is fabulous, but don’t forget frozen or canned with no salt or sugar added. Screen Time TV isn’t all that needs to be limited; electronic devices like video games, computers, tablets, and even smart phones, make kids sit still. The American Academy of Pediatrics says children should have less than 2 hours of screen time daily. For children under two, screen time should be zero. If your children are constantly drawn to video games, unplug the system for a while. Institute “family game night” and take turns choosing what to play. Try more active games, like playing tag outside, shooting baskets or snowball fights in winter. Games that include the entire family help children improve social skills and practice problem solving.

RESTAURANT

Physical Activity That daily childhood minimum of one hour of physical activity can be accumulated over the entire day. For example, let the kids run around when they get home from school, kicking a soccer ball or jumping rope, for about 20 minutes before starting homework. Take a walk or ride bikes after dinner, as a family, for about 30 minutes. Try shooting hoops or playing hopscotch for about 10 – 15 minutes after homework. In winter, look into indoor soccer, basketball, karate, swimming, or another sports to stay active. Check out DVDs for workouts on bad-weather days. If you have room, consider getting a treadmill or bike for workouts. Check out music video games; playing music and dancing can be a fun way to exercise with kids. Sweetened Beverages Nobody needs them! There’s no redeeming nutritional value in sodas and other sweetened drinks. They let extra calories can slip into our bodies without our noticing. Be aware, too, that those drinks can fill up the tender stomachs of underweight children, keeping them from eating. What is recommended? Children should drink water, up to 2 to 4 servings of non- or low-fat milk, and no more than 4-6 ounces of 100% juice daily. Parents should encourage eating fruit and drinking water. Avoid those sweetened beverages! In Summary Our environment encourages weight gain from abundant sugary, fatty foods and includes obstacles to physical activity. However, being active as a family, decreasing screen time, increasing the intake of vegetables and fruits, and eliminating decreasing sweetened beverages, can start your family on a healthy path. For more information and tips visit the Academy of Nutrition and Dietetics’ children’s nutrition website, www. kidseatright.org. Karen Zangari, RD, has been a Registered Dietitian for over 20 years. Her radio show, “Food First,” is on WOON 1240-AM Monday mornings at 9:08 or on demand at www.onworldwide.com. She also provides medical nutrition counseling at Healthway RI in Cranston and Greenville, 401-228-6010.

Planning Perfect Parties

All desser ts made o n premis es

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

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

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 September 2014

T A S T E

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

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 Catering Corporate Events Social Functions For all occassions small or large

TA S T E

September 2014

the 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.”

743 Putnam Pike Smithfield, RI

401.349.3888 Tuesday-Thursday 3-10 Friday & Saturday 2-11 Sunday 12-8

FOOTBALL SPECIALS

Ciao Italia

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

$2 Bud Drafts 1/2 price wings $5 Guiness Drafts

your to book l l a C 401-568-4700 tions ate func v i r p Glocester, RI

Smithfield’s Best Kept 401-231-4600 Secret! Smithfield, RI

269 Greenville Avenue, Johnston

(401) 232-3300

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

September 2014

T A S T E

At the hands of a

Craftsman By Dana Brown

There are men in this world who scrape by, content with just enough to feed and cloth their families, doing what they must to survive, coasting through, living from bill to bill. Then, there are men, like Kevin Millonzi, who work from the early hours of the morning, till long past the setting of the sun. This effort, this ethic amounts to a creation that reaches hundreds, thousands, often over the course of one evening. Millonzi's Fine Catering serves “classic fare with a creative flare” to parties, banquets, benefits, fundraisers, weddings, luncheons or any gathering that happens to have hungry or thirsty mouths. A deep stained wooden ceiling, arched false stucco walls painted in earth tones, engravings and candlesticks above the embers of the hearth enkindle a cozy old country feel to Millonzi's Bar and Grille off Main St. in West Warwick. Right in the center of a refurbishing, downtown strip of shops, this small dining room is open for diner Tuesday through Saturday. On Sunday it's a venue for private affairs. A mic and speakers nestled in an alcove are an outlet for karaoke singers, real singers whose voices prance on the twelve tone scale like a light footed deer in the forest, who come to this discrete tavern on Friday nights to aspirate colorful vibratos.

TA S T E

This relaxed, classy, comfortable atmosphere is a way to meet people, share the food and spread the word. Behind the swinging door, separating the dining room from the back of the house, is the true heart of Millonzi Fine Catering: a massive kitchen, ready to heat pans of Grilled Oysters, Tenderloin Au Poivre or Bacon Wrapped Quail for up to ten thousand guests. With the hands of a craftsman, Millonzi has the mind of a scholar. Top marks in the Johnson and Whales' Culinary Arts program, ten years in the catering business, published articles about the chemistry of cooking and a determination that earned Millonzi the rank of Eagle Scout at sixteen are just some of the milestones signifying his success. With gently rolling waves on a sunny summer day, the sand beneath the train of a white wedding dress, cameras flashing, capturing a married couple kissing before the open ocean. At the Galilee Beach Club, the crowd retires to the dining rooms with floor to ceiling windows to relax and eat Millonzi's 8-hour Braised Beef Tips, Roasted Rack of Lamb or Grilled Veal Chops entrees. Besides this waterfront venue, Millonzi has contracts with the Park Theatre and the West Warwick Country Club. These are his staples, but the mobile, adaptive entrepreneur is ready

September 2014

to bring his cuisine, including over 300 hors d'oeurves, to any location within Rhode Island and the surrounding areas. A full staff including cooks, chefs, waitstaff, managers, bartenders are at hand to clean, clear and serve. A fleet of professionals floating around, so all guests worry about is enjoying the moment. Only a handful of caterers in the state have a license to dispense liquor. Millonzi's is one of them. Sometimes the occasion, like a little backyard cocktail party, simply calls for a cooler, some bottles of Bacardi, Sam Adams and Cabernet Sovignon. Millonzi has fed three Presidents as well as multiple governors, mayors, celebrities and dignitaries. When Bill Clinton, taking a break from a photo shoot with Myrth York, walks back into the kitchen and says, “I'm hungry,” Millonzi, of course, fixes him some food. So the 42nd president of the United States sits down on a milk create and starts shooting the breeze. Being a hardworking, classy guy with a sharp mind has its advantages. Millonzi has a wide vision, reaching into every corner of catering he can. From grand, extravagant celebrations, down to boxed lunches for small business outings, he's out to utilize his talent and resources to whatever an occasion may fancy.

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 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 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

*Gluten Friendly Menu Options Available* 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

September 2014

T A S T E

Celebrating 30 yrs! Come in and see our new look!

Breakfast & Lunch speciaLs

Mexican Omelet • Italian Omelet • Fresh Basil • Tomato Omelet • Hash and Eggs Steak and Eggs • Texas French Toast Pancakes • Eggs Benedict • Eggs Florentine Meatloaf Dinner • Sheperd’s Pie • Grilled Marinated Chicken • Fish & Chips(Friday)

Voted Best Breakfast in Cranston in AAA Magazine 350 Atwood Avenue, Cranston

942-9534

HOURS: Monday - Friday 6:00 am - 2:00 pm, Saturday 6:30 am - 2:00 pm and Sunday 7:00 am - 2:00 pm

TA S T E

September 2014

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

Dine

Shop

Enjoy 24

TA S T E

September 2014