TASTE Magazine - February 2014 by Janelle Medeiros

Volume 1 Issue 1 Complimentary

PAULY PENTA’S ITALIAN DELI A & J BAKERY GLUTEN-FREE TASTE 2014 FRONT/BACK.indd 1

YACHT CLUB SODA BOTTLING UP 2/3/14 9:12 PM

Hot & Cold Sandwiches • Prepared Foods • Soups • Salads Gourmet Coffees • Cold Cuts • Bakery Items • Full Service Catering

1290 Mineral Spring Ave • North Providence • RI • 02904 Tel: 401-722-3222 • Fax: 722-0300 e-mail: pp@paulypentasdeli.com www.paulypentasdeli.com

SANDWICH MENU

CATERING MENU

SPECIALTY SANDWICHES

ENTRÉES

• Grilled Chicken • Veal & Peppers • Prosciutto • Grilled Italian Sausage • Fresh Mozzarella • Rabe & Provolone • Italian Sausage • Red peppers and Provolone • Prosciutto • Grilled Sirloin Steak • Chicken Cutlet

• Eggplant Parm • Meatballs • Sausage, Peppers & Mushroom • Sausage, Potatoes & Peppers • Ravioli Marinara • Penne Marinara • Ravioli Pink Sauce • Penne Pink Sauce • Cheese Tortellini Alfredo • Meat Lasagna • Veggie Lasagna • Baked Penne • Stuffed Shells • Manicotti • Cavatelli & Broccoli • Chicken Marsala • Chicken Cutlet Parm • Chicken Cutlet Caprese • Italian Bone-In Chicken Breast • Stuffed Chicken Breast • Chicken Cacciatore • Grilled Chicken & Broccoli • Chicken Piccata • Chicken Francese • Boneless Rib-Eye Roast • Beef Tenderloin Roast • Sirloin Roast • Boars Head Hams • Veal Marsala • Veal, Peas & Mushrooms • Veal, Pepper & Mushrooms • Veal Parm • Baked Scrod • Bones less Pork Loin with gravy • Grilled Pork Tenderloin • Grilled Lemon Pepper Chicken with Artichokes & Dun Dried Tomatoes • Grilled Sirloin Steak with Peppers, Mushrooms & Onions

Hot Sandwiches • Meatball • Sausage • Chicken Cutlet Parmigiano • Real Veal Cutlet Parmigiano • Eggplant Parmigiano • Chicken Cutlet

COLD CUT Sandwiches • Italian • Roasted Turkey Breast* • Roast Beef* • Corned Beef* • Baked, Boiled or Honey Ham* • Pastrami* • Salami Hot or Sweet Capicola* • Italian Ham (Prosciutto)* • Cheese * Boars Head Product. All sandwiches include your choice of lettuce, tomatoes, red onion, pickles & hot peppers Sandwiches come on Hard or Soft Torpedo Rolls. For large sandwiches we also have wraps

If you would like us to make something special, please ask!

We would love to cater your memorable event. Let us do the work for your party! Delivery minimum $300 purchase!

TASTE 2014 FRONT/BACK.indd 2

2/3/14 9:14 PM

DINO COPPOLINO Publisher

JANELLE TARNOPOLSKI Production Manager

ALEXANDRA GAUTHIER Senior Account Manager

KELLY MARTIN Sales and Advertising

DANA BROWN Writer/Photographer

DISTRIBUTION Mid-state delivery

C O N T E N T S

A & J Bakery makes gluten-free the way to be

ERRORS & OMISSIONS

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

Eat to your heart’s content

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

By Karen Zangari

Pauly Penta offers a delightful Italian deli

Yacht Club Soda bottles up a family tradition

Of crafts and drafts at Picasso’s Pizza & Pub

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.”

Cherries can add flavor to desserts

Ciao Italia offers taste fresh from the oven

Best foods for Valentine’s Day

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 h w a y , S u i t e 1 0 3 , L i n c o l n , R I

ph: 401.837.0328

email: tasterhodeisland@gmail.com

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A & J Bakery makes gluten-free the way to be By Janelle Tarnopolski Life is good for Amy and Joe Hitzemann, owners of Cranston’s A & J Bakery, Rhode Island’s original 100% gluten-free and allergen friendly bakery. Since establishing itself as a gluten-free business back in 2006, the business has boomed with the food industry trending towards allergen friendly products. Joe has been in the industry since the age of 15. Wife Amy has also been the industry since the age of 15 and holds several Masters degrees, as well as a Bachelors in Food business Management and Associates degree in Pastry. The business had originally opened as a regular bakery back in 2006. After many inquiries from customers about gluten-free products, Joe decided to make the leap into an untapped market here in the New England area. The result has turned A & J Bakery into a Rhode Island staple among food and pastry enthusiasts and set them up as a major player in the New England gluten-free market. “We’re the only business that is 100%

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gluten and nut free. All of our products are allergen friendly and made on the premises. We have products that are free of all allergens, free of some allergens and we also carry vegan products. Whatever your food allergy is, we can work on something for you.” The business originally started out with 1000 sq. ft. of storefront back 2006. Already they’ve tripled that out to 3000 sq. ft. and are looking to expand to as large as 8000 sq. ft. “We’re bursting at the seams,” Joe commented. “Gluten-free is becoming a big industry and we need the space to accommodate the growth in business.” A & J already has established relationships with local food and grocery giant Dave’s Market, who sells several of their products at seven different locations. Their other business clients include Back to Basics in East Greenwich, Healthy Haven in Tiverton, The Good Seed in Seekonk, Massachusetts, Santa’s Village in New Hampshire and several businesses in Pennsylvania to name a few. Joe

currently has a project in the works with Disney as well. In addition to bakery products, the bakery also sells pizzas, soups, lasagna, pastas, pasta salads and crackers to name a few, all of which are gluten-free and allergen friendly. Local restaurants and eateries such as The Melting Pot and Trinity Brewhouse and Restaurant purchase their products. In addition, many local schools use only A & J products at their schools to accommodate student allergies. Joe is always searching out for new products to add to the business’ repertoire. “I’m always looking out for new products,” he commented. “Part of being a successful business is to keep current on new trends to stay ahead of the curve.” The business’ unique products have also attracted a lot of international attention, one of which is A & J Bakery’s signature gingerbread house. “The gingerbread house is 100% free of all major allergens. It’s nut, gluten, egg and dairy free. We ship to as far as Germany and Australia.” Safety of customers and prevention of cross contamination is the top priority to Joe and Amy. “Safety of our customers is our number one concern. Our products are free of contamination and stores that sell our products also held to a high standard to ensure customer safety and satisfaction.” A & J Bakery is located at 1458 Park Avenue, Cranston and is opened Monday to Friday 9:00 am to 6:00 pm, Saturdays 9:00 a.m. to 5:00 p.m. and closed on Sundays. For more information, please call (401) 228-8696 or visit their website at www.aandjbakery.net. A & J Bakery is also famous for it’s biscotti.

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.ajbakeryri.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

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Pauly Penta

offers a delightful Italian deli By Dana Brown

The family gathers around the table, chats, hovers and munches on tomatoes and mozzarella, Italian cold cuts and party meatballs. Just waiting for a main course like lasagna, eggplant parmesan, sauteed chicken marasala, or even a boneless tenderloin roast. Pauly Penta’s Gourmet Italian Deli does it all. The snow is falling outside. Inside is nice and warm. Everyone takes off their jackets and hangs out with the family, laughing and joking. There’s nothing like Italian soul food to stimulate the spirits. The Penta’s Deli offers an expansive catering menu for any occasion. A year after Pauly Penta opened up a small shop on Mineral Spring Ave. just off the Louisquisset Pike

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in, he started winning awards from magazines like the Observer, Yankee Magazine, and Rhode Island Monthly. He has received praise for his authentic, fantastic food. A hands on owner for over fifteen years, he’s spent his lifetime in the kitchen. The Deli has a comfortable, familiar atmosphere. It’s like walking into another room of your house that you didn’t know was there. The people are warm and inviting. Smiling because they know they make delicious food and work for an honest guy. You can see it in his hazel eyes. For something low key, share some finger sandwiches and bruschetta with coworkers on an afternoon break. Order up chicken wings and sandwiches.

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The Italian Deli isn’t just a place to order a big dinner or food for an event. It’s also a cozy place to grab a calzone, or a slice of grilled or gourmet pizza, a hot or cold grinder, a soup or salad. Daley specials are posted on their website: paulypentasdeli.com. To subscribe to their mailing list, email pp@ paulpentasdeli.com. Stop by and enjoy the warmth as the seasons grow cold. Sit down, have an espresso and a biscotti while the snow falls outside the window late in the afternoon, or come for the energy of lunchtime, the sun brightening the store front, casting an appetizing light on the bowls of olives, salad or plates of stuffed pasta or pork loin. Eating good food made by good cooks.

WE’RE BACK!!

1025 NOW OFFERING CATERING FOR ALL OCCASIONS SALADS

FAMILY STYLE DINNERS

SOUPS SANDWICHES

HOT FOODS

PIZZA

COLD PLATTERS

PASTA

HOT & COLD BUFFETS

CHICKEN

PIES

VEAL

CAKES

BEEF

PASTRIES

PORK

AND MORE!

ENTRÉES

1031 PLAINFIELD STREET, JOHNSTON, RI TEL: 401-944-1025 • FAX: 401-490-2111 MONDAY - FRIDAY 10 AM - 6:30 PM • SATURDAY 10 AM - 5 PM • SUNDAY 9 AM - 4 PM

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 Volume 1 Issue 1

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Yacht Club Soda bottles up a family tradition By Dana Brown Nearing their centennial anniversary, Yacht Club Soda, the official soda of Rhode Island, has been bottling up soft drinks since 1915. Over six generations and two families, this local pop producer is run by John and Mike Sgambato. Together, they operate the washing, filling, mixing and labeling machine lines; deliver their products to local restaurants and businesses; and represent themselves and their unique drinks at local farmer’s markets. Just after the turn of the twentieth century, the business was founded by the Sharp family, who brought over the name Yacht Club Soda from a bottling company in England. In 1935, John and Mike’s Grandfather, John, started to work for the Sharps. By 1940 he was managing the company. In 1960, John and his son Bill bought the venture from the Sharps. It’s been in the Sgambato family ever since.

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At the production center in Centredale, RI, they keep the operation simple, fresh and clean. The water they use for their receipt is welled through bedrock 180 feet beneath the building. The temperature

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of the water, 45 degrees, allows it to be carbonated without further cooling equipment, and the chemical makeup of the water doesn’t require additives in the carbonation process. The syrup is made onsite the same

day the soda is mixed and bottled. Only fine grain pure cane sugar is used, not high fructose corn syrup. The machines that churn everything out were bought between the 1940’s -50’s. This means that the Sgambato’s have been using the same procedures to make their soda for decades. By mixing the same day, and using no preservatives they are able to cut down on waist. Only glass bottles are used. Returning bottles is encouraged. “Reuse is the best form of recycling,” says John Sgambato. For years, Yacht Club Soda has been a green company. In the nineties, they struggled, fighting the larger consolidating soda companies. In the past ten years, especially the last five, the market has come around to what they’ve been doing all along, focusing on locally produced, green products. “People want something worth

while,” says John. “They’re willing to spend a few more pennies to get something with more quality. You can see it by looking at the ingredients. There are 5, not 35.” John personally spent a year and 20- 25 batches perfecting the most recent flavor: Ginger Beer, a hearty, full flavored, spicy soda. “It takes me a long time to settle on a flavor,” he says. The soda was sampled at local restaurants until he found a flavor that everyone liked. The Sgambato’s work with local schools along the lines of donations and drives. “We do as much as we can to help out the community,” says John. Recently, they adopted a new label designed by the RISD student, William Van Lancker. Each bottle now sports an emblematic anchor, representing the coastal history of the state that has harbored their flavors. A variety of flavors are available.

WINE SEMINARS Every 3rd Thursday of the month

From classic Cola, to mellow Root Beer. From clear seltzers to Pineapple soda that tastes like a freshly picked fruit from the beaches of Puerto Rico. Lemon-Lime, Orange, Ginger Ale, Cream, Cherry Cola, Tonic, Grape and Sarsaparilla are just some of the flavors the Sgambato family has been mixing up for decades. Yacht Club Soda can be found at local restaurants and shops up and down the east and west bays, all around Providence and Newport and at expanding locations throughout the state. John and Mike personally represent their soda at the Farm Fresh farmer’s market in Hope Village, Pawtucket every Saturday throughout the year as well as the Hope St. farmer’s market in the summer. For further information Yacht Club Soda can be found on facebook, twitter and their website: yachtclubsoda.com.

• 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

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to watch the Sox, Celtics, Patriots and various other sporting events, including PPV events. If it’s on TV, it can be watched at Picasso’s. All packages are available. Also a large draw amongst local sports enthusiasts is the PC Friars. The Pizza and Pub hub also became a popular spot due to it's various monthly tasting events, karaoke every Thursday and Sunday night and a DJ every Friday and Saturday night. Every other Satuday night, a musician entertains patrons at dinner time. Picasso's is a place that has something for everyone. With 16 beers on tap, daily drink and shot specials, it’s easy to see why Picasso’s is a popular watering hole. The Retro bar has six hookahs and 8 selections of hookah tobacco. Hookahs may be purchased for $15. Also sold is a variety of 15 cigars at reasonable prices. Tables also have play station and trivia on every TV right at your table. Manager/Event Co-ordinator Reena Gleason, has been with Picasso’s for 8 years and is been behind the planning and running of events. “These events are always a big draw. We also offer free pool and darts at all times. It’s a very popular spot.” Sunday, January 26, Picasso's hosted a Craft Beer Tasting event in the Retro A Tobacco Bar, a tobacco and cigar bar attached to Picasso's Pizza and Pub. Patrons were invited to sample 20 different beers and Retro bar employee Mike Fratus serves up drafts to help the bar determine some beer samples to patrons. On April 2, 1997, Picasso's Pizza first opened it's doors at 2323 Warwick Avenue in Warwick. In 1999, the location expanded to include a pub and the rest, they say, is history. The Retro A Tobacco Bar opened four years ago. Known for it's award-winning pizza and outstanding customer service, Picasso's has become a staple and a favorite watering hole for many locals. Picasso's great food and friendly staff have helped to boost the pub's popularity. It's also been voted "The Best Place to Watch Sports" by the Providence Pheonix. Many locals descend on the bar

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which beers to add to the menu. Each sample Local beverage distributors represented at the event were Rhode Island Distributing, Horizon Beverage and McLaughlin & Moran Inc. Patrons sampled all 13 beers from one menu and chose 2 additional beer samples from several other menus. In addition, patrons were treated to a pizza buffet featuring Picasso’s has some exciting and fun events planned for the upcoming months. On February 22, Picasso’s will be hosting a Wine tasting event. Tickets are $20. Also starting in February, desserts will be served with the selection changing monthly. In March, there will be a Scotch, Borbon and Cigar tasting event. On March 11 at 6:30 pm, Picasso’s will be hosting the highly popular Drink and Dabble: Charlie Hall’s Travelling Art Party. Tickets are $25. March 29, Picasso’s will be hosting the Meatball Comedy show. Tickets much be purchased for this event at the bar in advance. Trivia nights will be on Thursday nights beginning in March. Stop in for good food and good company at Picasso’s Pizza and Pub at 2323 Warwick Avenue, Warwick. Phone 401-739-5030 for pick-up and delivery. For more info on upcoming events at Picasso's, contact Reena Gleason at 401-739-5030 or email reenaerin@ gmail.com.

How to go green at the grocery store practice that cuts down on shipping of pre-made frozen While adopting an eco-friendly lifestyle might seem like a major commitment, many people find such an en- foods produced elsewhere. Many stores carry their own homemade breads, cakes, doughnuts, dinner entrees, deavor is far easier than they initially expected, as some and sandwiches. relatively minor modifications here or there can make a * Ask questions in the meat department. Don't be shy substantial impact on the environment. about asking store butchers where the beef and chicken One of the easiest ways to go green is to make more for sale comes from. If the meat and poultry is not locally eco-friendly choices at the grocery store. Shopping for raised and all-natural, look for alternatives in the store or and preparing meals can be done in an eco-friendly way, and men and women will be happy to know they're shop elsewhere. * Shop only the perimeter of the store. Many stores not only making changes that benefit the planet but stock dietary staples along the outer edges of the store. their personal health as well. Here are some ideas for going green at the grocery store that do not require a big The interior bulk of the store contains packaged, processed foods that are not as eco-friendly. commitment. * Buy in bulk whenever possible. Stock up on staples * Begin in the produce aisle. When shopping for like toilet paper and other items. Bulk items are packproduce, stock up on plenty of organic fruits and vegaged together, which reduces the amount of packaging etables, which are now readily available at many groneeded. Separate meat and poultry into smaller portion cery stores. Stick to organic for the "dirty dozen" foods, sizes at home before freezing. those which are the most likely to have high levels of * Bring reusable tote bags. Even though many plastic residual pesticides and herbicides. Even produce that is shopping bags are made from recycled materials, many not labeled "organic" may be organic. To determine if it of these bags end up in the trash after use. Reusable is, look at the sticker codes on the fruits and vegetables. cloth bags are more eco-friendly. Just be sure to wash A four-digit code means it was conventionally grown, them frequently so you clean them of any bacteria that while five-digit codes starting with an eight indicate genetically modified food. A five-digit code starting with may accumulate over time. nine indicates the item is organic. While shopping, ask the produce manager if the store sells locally grown produce, and purchase only those products when they are available. * Buy only what you need. Shoppers are often tempted to go from aisle to aisle, buying items they both need and don't need. Caving in to such temptation can be wasteful unless items purchased have long shelf lives. Before visiting the store, make a shopping list and stick with it. Not only will you save money, but you will avoid throwing out spoiled foods as well. * Purchase store-made items. If you're looking for deli meats or bread for dinner, visit the stores' bakeries, kitchEco-friendly shoppers can focus on organic items, including produce, to ens and delis, where employees cook decrease their carbon footprints. foods right inside of the supermarket, a Volume 1 Issue 1

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Local Eateries

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

Ciao Italia

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

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 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 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

HARMONY 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

HARRISVILLE 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

JOHNSTON

269 Greenville Avenue, Johnston

(401) 232-3300 12

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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

Local Eateries JOHNSTON Lombardi’s 1025: Over 50 years of catering excellence. Open Monday thru Friday 10:00 am - 7:00 pm, Saturday 9:00 am - 5:00 pm and Sunday 9:00 am - 2:00 pm. 1031 Plainfield Street, Johnston, RI 02919 (401) 944-1025 www. lombardis1025.com

Food Trucks Mijos Tacos

Radish

Mama Kim’s Korean BBQ

Championship Melt

@mijostacos

@MamaKimsbbq 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

Fugo

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

North providence Pauly Penta’s Gourmet Italian Deli: All food is made fresh to order and excellent service offered at a competitive price. Open Monday thru Friday 7:00 am - 6:30 pm and Saturday 7:00 am - 5:30 pm. 1290 Mineral Spring Ave, North Providence, RI 02904 (401) 722-3222

Noble Knots @NobleKnots

Sprout!

Paco’s Tacos

@PTacosMobile

Poco Loco

@pocolocotacos

Joedega

@joedegacoffee

Rocket Street Food @rockettruck

Plouf Gastronomie @ploufplouftruck

Sugarrush

@sugarrushtruck

Eddie’s BBQ @EddiesBBQ

providence

FanCheezical @FanCheezical

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

@ChampMelt

Lotus Pepper @LotusPepper

@FugoFoodTruck

@SproutTruck

Lincoln

@whereisradish

Clam Jammers @CJammersTruck

Panino Express @paninoexpress

Providence Juice Co. @pvdjuiceco

Mootza deli @mootzadeli

It’s Salad Man @ItsSaladman

Portu-Galo

@PORTU_GALO

Lady Copacabana @CopacabanaLady

Chez Pascal @ChezPascal

Like No Udder @LikeNoUdder

Roxy’s Lobster @ROXYSLOBSTER

Acacia Cafe

@AcaciaFoodTruck

WARWICK Picasso’s Pizza and Pub: Local favorite for good food and good times. Open Monday thru Friday 11:00 am 1:00 pm and Saturday and Sunday 11:30 am - 1:00 pm. 2323 Warwick Ave, Warwick, RI 02889 (401) 739-5030 www.picassosrocks.com

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Eat to your heart’s content By Karen Zangari, Registered Dietitian Did you know that February is not just about flowers and valentines, it’s also National Heart Month? What a great time to start making changes to take care of your own heart! Heart disease is the leading cause of death for men and women in the

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United States. The Centers for Disease Control and Prevention (CDC) estimate that Americans suffer 715,000 heart attacks per year and that 600,000 people die from heart disease each year (that’s 1 out of every 4 deaths). While there are some risk fac-

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tors you can’t change, such as your age or family history, you can work on quitting smoking, increasing your physical activity level, maintaining a healthy weight, and making changes in how you eat. The DASH (Dietary Approaches to Stop Hypertension) Eating Plan and the Mediterranean Diet are considered among the healthiest ways of eating. In both, the focus is on eating plenty of vegetables and fruits, legumes (beans), nuts, seeds, fish, whole grains, low-fat dairy, and using unsaturated oils, especially extra virgin olive oil (EVOO), while decreasing intake of sodium, red meats, butter, whole-fat dairy, and trans fat. This way of eating is rich in potassium, magnesium, calcium and fiber and reduced in sodium, cholesterol and saturated fat, all of which helps to control blood pressure and is heart healthy. It’s a tasty way of eating, too! What would a typical day look like?

Breakfast could be whole oats with almonds, fruit and non- or low-fat milk, or whole-grain toast with peanut butter and a Greek yogurt. Lunch might consist of lentil or bean soup with half an Italian tuna sandwich – the tuna mixed with olive oil and vinegar and chopped vegetables on whole grain bread, or grilled chicken on a salad with chick peas, toasted nuts, olive oil and vinegar. Healthy snacks could include a small fruit with either a low-fat yogurt or a handful (10-12) of unsalted nuts. Dinner would focus on vegetables – at least half of your plate should be full of vegetables, drizzled with olive oil, alongside salmon or other fish, poultry or tofu, and just a quarter of your plate with grains – perhaps whole-grain couscous or quinoa. Flavor with onions, garlic, and spices, as desired, instead of salt. The Mediterranean Diet can also include red wine, but check with your doctor first. It’s recommended that women limit themselves to one drink per day and men to two. Five ounces of wine is considered a serving size. If you’re looking for something sweet for dessert, try a piece of fruit! When eating out, ask for double the vegetables with your meals and plan on taking half of the meal home with you. Stay away from fried, fatty foods and keep sauces on the side so you can control how much you have. You may also want to consider trying at least one meatless meal per week. Try beans and brown rice, nuts and nut butters with whole grains, or choose soy products like veggie burgers, meatless chili with textured vegetable protein made from soy, or try quinoa – a seed used as the starch with your meal that, like soy, contains all the essential amino acids and is considered to be a complete protein. These changes will help you decrease your intake of sodium and saturated fat, which is found in whole fat dairy products, meats, and fats that are solid at room temperature. It’s also important to try to eliminate trans fat from your diet. Trans fat is found in nature in small amounts, but most of it is produced when oils are hardened up or “hydrogenated.” Many manufacturers used partially hydrogenated fats for years because they were more “shelf stable” and increased the amount of time the products could remain on the shelf. Packaged foods like cookies, pies, popcorn, frozen pizza, and many snack foods can be main dietary sources of trans fat. Research shows, however, that trans fats are detrimental to blood cholesterol levels, increasing the LDL or “bad” cholesterol. It became mandatory to list the amount of trans fat in foods on food labels, and many manufacturers started making changes to decrease the use of partially hydrogenated fats over the past 10 years.

Recently, though, the FDA began taking steps to pull trans fat from their Generally Recognized as Safe (GRAS) list, hopefully decreasing the amount of trans fat in Americans’ diets even more. A permanent decision will be made once the comment time on this action has passed. The CDC estimates that reducing trans fat in the food supply even further than it is now can prevent an additional 7,000 deaths from heart disease each year and up to 20,000 heart attacks each year. So that’s it in a nutshell! Decrease your intake of processed foods. Make vegetables and fruits the main part of your meals and snacks. Enjoy fish, nuts, beans, skinless poultry, low- or non-fat dairy, and choose whole grains rather than refined grains more often. Grill, roast, poach, steam, or broil foods and choose unsaturated oils like olive oil. With your doctor’s permission, work on gradually increasing your exercise to 30 minutes, minimum, most days per week. And remember, good nutrition can and should be tasty! Karen Zangari, RD, has been a Registered Dietitian for over 20 years. You can hear her on her radio show, “Food First” on WOON 1240 AM Monday mornings at 9:08 AM or on demand at www.onworldwide.com. She also provides medical nutrition counseling at Healthway RI, which has locations in Cranston and Greenville, RI 401-228-6010.

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Cherries are an unsung fruit. Though often overlooked, tart cherries are growing in popularity as more scientific evidence links cherries to various health benefits. In addition to containing 19 times more vitamin A than blueberries or strawberries, cherries are full of antioxidants and have been used as an anti-inflammatory. The Cherry Marketing Institute, an organization funded by American tart cherry growers and processors, says cherries may also provide heart-healthy benefits and could reduce postexercise muscle and joint pain. While cherries are nutritious when eaten alone, they also make for delicious additions to various recipes, including dishes that range from sweet to savory. In fact, cherries are quite commonplace in many popular desserts, especially when paired with chocolate. Enjoy the tart taste of cherries in "Black Forest Roulade," a rolled dessert, courtesy of "Chocolate," a collection of recipes published by Parragon Books, Ltd.

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Black Forrest Roulade Serves 8-10 1 teaspoon sunflower oil, for oiling 6 ounces semisweet chocolate 2 to 3 tablespoons kirsch or cognac 5 eggs 1 cup superfine sugar 2 tablespoons confectioners' sugar, sifted Filling 11/2 cups heavy cream 1 tablespoon kirsch or cognac 12 ounces fresh black cherries, pitted, or 14 ounces canned sour cherries, drained and pitted Preheat the oven to 375 F. Lightly oil and line a jelly roll pan with nonstick parchment paper. Break the chocolate into small pieces and place in a heatproof bowl set over a saucepan of gently simmering water. Add the kirsch and heat gently, stirring until the mixture is smooth. Remove from the pan and set aside. Place the eggs and sugar in a large heatproof bowl and set over the saucepan of gently simmering water. Whisk the eggs and sugar until very thick and creamy and the whisk leaves a trail when dragged across the surface. Remove from the heat and whisk in the cooled chocolate. Spoon into the prepared jelly roll pan, the tap the pan lightly on a counter to smooth the top. Bake in the preheated oven for 20 minutes, or until the top feels firm to the touch. Remove from the oven and immediately invert onto a whole sheet of parchment paper that has been sprinkled with confectioners' sugar. Lift off the pan and its lining paper, then roll up, encasing the new parchment paper in the roulade. Let stand until cooled. For the filling, whip the cream until soft peaks form, then stir in the kirsch, reserving 1 to 2 tablespoons. Unroll the roulade and spread the cream over to within 1/4-inch of the edges. Scatter the cherries over the cream. Carefully roll up the roulade again and place on a serving platter.

Ciao Italia offers taste fresh from the oven By Dana Brown Beyond the brick arch entrance are the scents of sugary doughs. A fresh floury aroma comes from the ovens run by Pietro and Tina Biondi, a mother and son team. Together they own Ciao Italia and bake golden loafs of Italian breads and frost authentic old world pastries. In business for twenty years, this full-scale family pastry shop is in the Ocean State’s backyard, located in a Johnston neighborhood where triangular signs in front of small shops vie for attention. They specialize in gourmet pastries from Italy. With Tina, born in Italy, and their son Pietro, a first generation Italian-American, kneading the dough one can feel assured that, aside from sitting in a cafe in Naples, this is the closest thing to the great pastries from the cultural empire that brought us such great works of art such as Dante’s Divine Comedy and the entire city of Venice. One can sit in a cafe, restaurant or country club around the thirteenth state and get their signature Almond Biscotti –– the subtle cinnamon, smooth sugary sweetness and airy nuttiness, rounding out the taste buds before the bitter sip of earthy coffee contrasts the sensation. It’s the only place to get a true Almond Biscotti. In grocery stores, their bread sticks can be found in flavors forged from the designs of Elio Biondi. Flavors that no one else bakes like olive; roasted pepper; sun dried tomato; artichoke and cheese; pizza and spinach and cheese. An important thing for families are the holidays. It’s a reason to get together, have some fun and spend time with loved ones. Getting ready for the great November feast of thanks, Ciao Italia has signs up for their made to order pies: apple, pumpkin, blueberry, custard and chocolate cream. For Christmas, or any event for that matter, a gourmet

cookie tray can be arranged, or a sweet table full of miniature pastries: ricotta cannolis, sfogliatelle, napoleons, Russian tea cakes, brownies, lemon squares, fig squares and others. The classic chocolate covered christmas mostaccioli can be found on their shelves the year round. From the old world comes old traditions. Some move from the oven to the heart. Like the way an owner of a business is able to master his craft and be the face to sell it. The man standing over the counter with solid light brown eyes, like the crusts he creates, smiling satisfied that he knows exactly what went into his products. His hands spread the dough and powdered the pastries. He wakes up in the dark hours of the early morning and works through the dawn, caring over every inch of the fresh from scratch process of making sweets and breads too good not to eat. Like them on facebook or just stop by and say hello, the heat of the hearth radiates all around, not just into the light layers of a puff pastry. Behind their glass display case entices anything from the repertoire of the country that started the Renaissance and brought all of western civilization out of the dark ages. Seeing the light, Ciao Italia invites the little New England state with a big heart to enjoy the love of tearing off some bread or tasting a pastry and living with a hope for a brighter future, where one can enjoy the world through the sensation of warmth.

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Best foods for

Valentine's Day Enjoying a delicious meal together is popular for couples on Valentine's Day. The National Restaurant Association predicts that more than 70 million Americans will visit a restaurant on Valentine's Day this year. This statistic is what helps catapult Valentine's Day to the second most popular holiday for dining out, preceded only by Mother's Day. Restaurants love Valentine's Day as well, but more for the profits they can bring in and not necessarily for the romance in the air. Many restaurants

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capitalize on people's decisions to dine out with a special menu -- one that is often a bit more expensive than their traditional fare. That's because price is often no matter when it comes to impressing your Valentine. This year, February 14 falls on a Tuesday, typically a slow day for dining out. So restaurants will also benefit from added revenue on a traditionally slow business day. Couples browsing through Valentine's Day menus may want to be selective when choosing their menu options. Certain foods are thought to be aphrodisiacs, which can incite feelings of love and passion later on in the evening. Some of these foods include: Almonds: The aroma of almonds is purported to arouse passion in women. Antiquity almonds were also once regarded as fertility symbols. Asparagus: Going back to the 17th century, asparagus was believed to stir up lust in women and men. It could be because folic acid

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and a host of vitamins in the vegetable boost histamine production necessary for certain components of amorous affections. Avocado: The shape of an avocado suggests something anatomically male, which is why it is often considered an aphrodisiac. Catholic priests in Spain once forbade parishioners from eating the fruit. It is rich in vitamin B6 and potassium, which can help boost energy levels and the immune system. Bananas: It's hard to ignore the shape of bananas and how they may seem sexual in nature. But it's not the shape alone that earns them their status as an aphrodisiac. They also contain chelating minerals and the bromeliad enzyme believed to enhance the male libido. Figs: These fruits have long been associated with love and fertility. The look of figs is thought to symbolize female reproductive organs, and Adam and Eve wore fig leaves to cover their private areas. Perhaps the sweet taste is enough to conjure sweet affections. Oysters: The high zinc content of oysters is thought to increase libido and sperm production. Oysters are perhaps the best known aphrodisiac food. Make the most of a Valentine's Day meal out by choosing foods that will put you in the mood for romance.

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