228 Rumstick Road Barrington $1,685,000 401.529.5724
2 Gail Drive Bristol $579,000 401.374.3601
1560 Gardner’s Neck Road Swansea $1,175,000 401.480.557
Barrington 401.245.9600 Cumberland 401.333.9333 East Greenwich 401.885.8400 Narragansett 401.783.2474 Providence 401.274.6740 Relocation 800.886.1775
residentialproperties.com
Rhode Island’s Real Estate Company ®
129 Nayatt Road Barrington $2,995,000 401.480.0024
9 Sunset Road Bristol $995,000 401.447.2639
7 Bay Road Barrington $449,900 401.480.5574
202 Poppasquash Bristol $998,500 401.447.2639
Contents Photography (L) by Brian DeMello, (R) Michael Cevoli
January 2016
Eating healthy has never been so delicious
This Month 15 Resolve to Eat Well Sticking to a New Year’s diet is easier
15
A picture perfect home in Bristol
22
21 Live Well A photographer’s contemporary dream home in Bristol 22 Home Style 25 Style Connoisseur 26 Shopping 27 Whole Body
than you think
29 Taste
Every Month 5 Editor’s Note
Land and sea dining in Padanaram 31 Review 32 News Bites 33 Taste Connoisseur 35 Rhody Bites
39 Gallery Start the year off right by feeding your creativity
9 The Buzz
42 Taste Test
The Newport Skating Center lives
We hit the green smoothies hard while we’re still
to skate another season
psyched about our New Year’s resolutions
10 On the Bay 13 Bay Views
On the cover: Healthful dining at The Red Dory. Photography by Brian DeMello. January 2016 | The BAY
3
The Bay, 1070 Main Street, Suite 302 Pawtucket, RI 02860 • Fax: 401-305-3392 www.thebaymagazine.com @TheBayMag thebay@thebaymagazine.com For advertising rates call: 401-305-3391
Southern new england'S largeSt Ski and Snowboard Shop
Contributor
Ski MagazineS Best New Gear for 2016
Publishers Barry Fain Richard Fleischer Matt Hayes John Howell
Media Director Jeanette St. Pierre @JeanetteSTP
Creative Director Julie Tremaine @JulieTremaine
Managing Editor Grace Lentini @Gracie_NomNom
Digital Editor Tony Pacitti @TonyPacitti
Editor Courtney Denelle @CourtneyDenelle
Art Director Meghan H. Follett
Advertising Design Director Layheang Meas
Assistant Art Director Veatsna Sok
Graphic Designer Katie Leclerc
Account Managers
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fresh local fish & shellfish prepared foods • fine wine • craft beers
Ann Gallagher: Ann@ProvidenceOnline.com Kristine Mangan: Kristine@ProvidenceOnline.com Elizabeth Riel: Liz@ProvidenceOnline.com Dan Schwartz: DanS@ProvidenceOnline.com Kimberly Tingle: Kim@ProvidenceOnline.com
Just in time for all of our New
Stephanie Oster Wilmarth: Stephanie@ProvidenceOnline.com
Year’s resolutions, our cover story this month looks at healthy ways to dine out in the Bay (p.15). Naturally we sent our resident foodie on the hunt. “Believe it or not, it’s a pretty easy feat,” says Managing Editor, Grace Lentini of the options health-conscious diners have in the area. “There was
Seekonk Square, 20 Commerce Way, Seekonk
Shelley Cavoli: Shelley@ProvidenceOnline.com Louann DiMuccio-Darwich: Louann@ProvidenceOnline.com
much more than just salad.” Grace’s passion for food
Contributing Photographers Michael Cevoli Force 4 Photography Brian DeMello Brad Smith Judith Gardner Contributing Illustrator Alison Blackwell Ashley MacLure Contributing Writers Keith Andrade: @AndradeK Erin Balsa Alastair Cairns Claire Flanagan Elyena “Nellie” de Goguel Andrea E. McHugh: @NewportStyle
writing stems from a long, per-
Jamie Merolla
sonal relationship with food. “I
Nina Murphy
can remember stirring cookie batter with my mom as a child.
Kelly Payton Bill Rodriguez Johnette Rodriguez
In fact, most of my favorite
John Taraborelli: @JohnnyTabs
memories
Cindy VanSchalkwyk
involve
cooking
with my mom and eating family dinner.” She continues to explore the culinary scene and create
Interns Kelly Laske Brad McGarry Member of:
Samantha Westmoreland Kevin Patterson Audited by:
new food memories with her monthly News Bites column.
1365 Fall River Avenue Seekonk • 508-336-6800 tonysfreshseafood.com 4
the Bay | January 2016
We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission. Copyright ©2015 by Providence Media, All rights reserved.
Editor’s Note
From a one of a kind custom designed engagement ring to your own unique wedding bands, Caron Jewelers can help you find the perfect accessories to start your life together. Bridal to baby jewelry…
Eating Right in 2016 You spent all of December sticking to your clean eating diet, right? No Christmas cookies, no spiked eggnog, no cheese plates, no candy canes or sugarplums? Right, neither did we. In the month when everyone is talking about resolutions, and people are hitting the gym like crazy, we’re talking about what you’re dreaming about: food. More specifically, restaurant food. But lest you think The Bay is trying to ruin your life, our cover story this month is devoted to healthy, light, diet-friendly deliciousness at your favorite local
restaurants. No more having to say no to dinners out for the sake of your calorie count. Take that, resolutions. Here’s to a safe and prosperous 2016.
You’ll find it all at Caron Jewelers Located In the downtown hIstorIc dIstrIct
473 Hope Street, BriStol • 401-253-9460 bristoljewelrydesigner.com
Chef Steve Johnson prepares a healthy dish at The Red Dory in Tiverton
Send us a letter Email us a letter to the editor to thebay@thebaymagazine.com and it could be published in an upcoming issue.
Robbie buRn’s DinneR January 22, at 7pm • $75 per person
Scotch Tastings • Live Bag Pipes & Poems Cocktail Hour at 6pm • Dinner at 7pm
East Bay Area
WEdding Expo
Photo by Brian DeMello
Read us online
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259 Thames Street Bristol • 254-2005 • DeWolftavern.com January 2016 | The BAY
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Coastal Kitchens is easy to define in one word: Commi t ment
Commitment to design, innovation. Commitment to our builders, designers, and customers.
w h a t ’s h a p p e n i n g o n
TheBayMagazine.coM
W E ’ v E G Ot t h I S This month we’re rolling out our newest web feature, “We’ve Got This,” where we explore those quirky happenings you’ve always been curious about. This month we join the charitable, hungover ranks for a polar plunge. Plus, we dive into the world of big blockbuster movie marathons by strapping in for 20 hours of Star Wars at the Providence Place Mall.
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280 County Road, Barrington • 401-247-0202 495 Hope Street, Bristol • 401-253-4050 ColdwellBankerHomes.com © 2015 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker logo are registered service marks owned by Coldwell Banker Real Estate LLC. 79426 9/15
6
the Bay | January 2016
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Barrington
Great taste and stylish finds
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montessori-centre.com • 303 sowams road, Barrington 8
the Bay | January 2016
The Buzz
People and places on the Bay The Rink Returns
Photo by Erin McGinn
For more than a decade the Newport Skating Center was a seasonal staple, but with the sale of the Yachting Center it looked like its future was, well, on ice. Luckily the community wasn’t about to let a local institution just melt away.
The Newport Skating Center lives on at its long-time location at the Newport Yachting Center
January 2016 | The BAY
9
Buzz on the Bay ConTinuEd from pagE 9
Lace Up Those Skates Newport comes together to save winter skating With the sale of the Newport Yachting Center in 2014, all Newport Waterfront events were forced to find a new home – including the Newport Skating Center. Due to a lack of funding and location, the Newport Skating Center was forced to take a hiatus after being in operation for over 14 years. Waterfront Productions, a division of Newport Waterfront Events, sprung into action. The event management company launched a crowdsourced fundraising campaign and corporate partnership platforms in the hopes of raising $150,000 to finance the rink’s operation for the 2015-2016 winter season. The community and sponsors quickly rallied to raise the funds necessary to reopen the rink. Individuals, corporate
and local businesses donated what they could, from goods and services to monetary donations. “The reopening of the rink was made possible because of a community collaboration,” stated Michele Maker Palmieiri, President and CEO of Waterfront Productions. “Every donation, whether it was $5 or $1,000, made the reopening of the Newport Skating Center possible. For the first time in three years, we even have a presenting sponsor – Alex & Ani.” Within 90 days, the fundraising goal was met and the rink was saved. The Newport Skating Center officially opened on December 11 at its former location at the Newport Yachting Center. Skaters can expect a full return of the programming they were
accustomed to, including nightly specials and events such as Family Fun Nights and Learn to Skate Camp. In an effort to give back to the community that generously helped save the skating center, the rink will host events to help non-profit organizations such as coat and food drives to benefit the Martin Luther King Jr. Community Center. New for 2016, Haven Brothers Concessions Food Truck will be serving amazing comfort food and hot beverages to skaters. Haven Brothers, an iconic American diner, has been proudly serving patrons for over 120 years in Providence. 4 Commercial Wharf, Newport. 401-846-3018, www.newportskatingcenter.com –Cristy Raposo
Bay ExpErimEnT
Juiced Up
Like many folks, I try to eat clean, especially this time of year when one habitually takes stock of their health and exactly where the needle rests on the scale. But just because I love to fill a tote with spoils from the local farmer’s market and force myself to eat broccoli doesn’t mean I couldn’t lead myself blindfolded to Mission for falafel and fries. In a snowstorm. The USDA’s Dietary Guidelines recommend 5-9 servings of fruits and vegetables per person per day. Per day. I’m not convinced the average American is reaching that standard. I, for one, can say with certainty, I’m not. Busy schedules, daily demands, social commitments... free time is at an all-time low, and sadly neither sweet potato fries nor Pinkberry counts. I checked. With my paltry intake in mind, I thought – what if you could knock out that daily requirement in one fell swoop? Think smarter not harder, right? I chatted with Brigid Rafferty, founder of the Power of Juice in Middletown. The Cordon Bleu-trained chef concocts raw cold-pressed juices from fruits and 10
the Bay | January 2016
vegetables (many organic and nonGMO) packed with essential vitamins, minerals and other key nutrients. Though you can find single jars of juices at the Newport Cooks storefront in Middletown and the Aquidneck Growers’ Market on Saturdays, I was looking for something a little more intense with more commitment. Brigid offers juice and cleanse bundles, and anyone whose worth their Us Weekly salt knows juice cleanses are the celebutant detox go-to. If I wanted the ubiquitous Blake Livelystyle “post-baby-bikini-bod” boost, the 1-Day Purify surely would be too simple; the 5-Day Cleanse too intense. The 3-Day Reboot? Just right. “But will I be hungry?” I asked with near panic after Brigid instructed me to start my day with the Electro-Lite-Me Hydrator comprised of coconut water, orange, pineapple and ginger. She told me other clients had reported back that much to their surprise, they didn’t find themselves hungry throughout the reboot. Despite true concerns that I’d be cutting the line at Chipolte half-way through day one, I
readied for the reboot by choosing my 12 artisan juices, three hand-crafted milks and three Electro-Lite-Me Hydrators to enjoy each day on The Power of Juice. Brigid makes the process easy by providing local deliveries for a small fee, and I admit, when I saw the 18 rainbow-hued juices in 16 fl. oz. glass jars packed neatly in boxes, it felt real. And slightly terrifying. This is all I had to “eat” for three days. Goodbye java, hello “Green Giant” (made from green apple, curly kale, Tuscan kale, cucumber, parsley and lemon). I would be lying if I didn’t say I was comforted by knowing Newport’s legendary Brick Alley Pub and its delicious Arugula Salad Pizza was just three blocks away from my workplace (I mean, it’s a salad, right?). Following Brigid ‘s instructions, I started the morning with the hydrator (preceded by a hot “tea” of boiling water and half a fresh lemon squeezed into it after waking up), which is reminiscent of Gatorade minus the sugar and processed garbage. I followed with a variety of juices every two and a half hours or so with water
in between. The last time I felt this hydrated was during marathon training. Brigid advised me to save the Maca Me Feel Good Milk I had selected for my usual peak hunger hours (in my world, also known as “all hours”). As I loathe going to bed hungry, I planned the milk made from raw almonds, filtered water, maca powder, espresso powder, cacao powder, maple syrup, vanilla extract and sea salt for the day’s grand finale. Shockingly, by day’s end, i.e. “maca time,” I was... satisfied. Yes, I could have easily polished off a bowl of Perro Salado’s guacamole if given the chance, but the hydrator, juices and nut milk kept me fueled, plus there was the satisfaction of knowing that everything I ingested that day was full of nothing but valuable vitamins, minerals and living enzymes. By Day Two, I woke with an extra spring in my step and by Day Three, was in the swing of things (but also grateful solid food would be returning to my diet soon.) Going green never tasted so good. 796 Aquidneck Avenue, Middletown. 617-875-8437, www.thepowerofjuice.com –Andrea E. McHugh
Photo by (top) Erin McGinn, Illustration by Alison Blackwell
Taking a three-day juice reboot for a spin
Buzz on the Bay VoiCEs of ThE Bay
The Science of Motherhood
Photography (top) by Force 4 Photography, (bottom) Cynthia Ragona/Sea Green Photography
A local author examines the effects of growing up with working moms Pam Lenehan spent 21 years in investment banking and then worked on the corporate side, most recently as CFO of a high tech start up. She was of the first generation of women on Wall Street who stayed in the workforce after having their children long before policies for maternity leave existed, let alone before there was the term “work family balance.” Two years ago, a casual conversation Pam had with a friend resulted in her new book, My Mother, My Mentor: What Grown Children of Working Mothers Want You to Know. Currently Pam sits on the boards of three publicly traded companies and since 2003 has been involved with the non-profit Center for Women & Enterprise (CWE), which has operations in Providence and four other New England locations. She was recently presented an award by State of Rhode Island General Treasurer Seth Magaziner at a CWE event recognizing her dedication and support of the 20-year-old organization. Pam and her husband Larry Guess divide their lives between Needham, MA and their home in Bristol, which they built in 2005. Parents to a blended family of four grown children and five grandchildren, Pam savors time in the East Bay walking the couple’s dogs, kayaking and bicycling the bike path, which is how the family first discovered Bristol. To learn more about the book or
to schedule Pam for a speaking engagement she can be contacted through her website www.mymothermymentor.com. The book is available locally at Paper, Packaging & Panache, 418 Hope Street, Bristol or from Amazon.
my friend anne szostak,
another working mother in banking, and I kept hearing from our own daughters and other young women we mentor, “Will our children be okay?” We thought we had answered that question. There was not a lot of data on how the children of working mothers turn out. There are a lot of stories out there that mothers are telling but not a lot of grown children talking about the impact of their working mother on them.
We used two means
to get the information. We interviewed 68 people, working mothers and grown children for the stories in the book but also used Survey Monkey to get the data from around the country for a geographical and economically diverse group of men and women ages 23-44.
Working mothers have
a tremendous impact on their daughters. They also have a huge impact on their sons but statistically what stood out was the difference between
daughters whose mothers worked and those whose mothers stayed at home. Daughters are proud of their working mothers who provided a strong work ethic, gave their daughters confidence in themselves and were tremendous role models.
Being a mother,
whether you work or stay at home, is not easy. What the data shows is that the grown children of working and non-working mothers reported the same amount of issues, be it learning disabilities or bullying for example. Some working mothers think their children will be better off if they stay home. Data shows us this is not true. If you have a choice and want to work, don’t make that decision based on whether your children will be hurt by it.
i was the first woman where I worked to have a baby and come back to work. I had no one ahead of me to look up to, no role model; I loved what I did and the people I worked with. The women’s movement told us we could have it all, of course we didn’t know how complicated it was to have it all until you did it, and it was expensive even then to have only one person working. Women didn’t talk about children – didn’t have pictures of their children in their
Pam Lenehan
office. As I say in the book, we were each alone in our silos. Feminism didn’t extend to the workplace.
i’ve had lots of jobs and a great career but I always say my favorite job was being mother to my two children. –Nina Murphy
BriCk By BriCk
The Science of Play Gordon School students take first place in an annual Lego competition LEgos might be the perfect toy. Scratch that. LEGOs are hands down the most perfect toy. Limited only by your own imagination (and the number of bricks at your disposal) the possibilities are relatively endless. But that’s not enough for perfection. What really makes LEGOs perfect is that they’re secretly educational, tricking kids into demonstrating creative prob-
lem solving skills and a knack for engineering. Case in point, the kids at the Gordon School who took first place in November at the FIRST LEGO League State Qualifying Tournament. Seventeen middle schools sent teams made up of fifth through eighth grade students to the Gordon School for the Trash Trek Challenge. Students were presented with the real-world problems
that come with trash collection and sorting and asked to apply robotics and STEAM skills to come up with possible solutions. Eight weeks of preparation paid off, and the Gordon School’s CyborGators came out on top. The team, consisting of 12 students, will go on to compete in the state championship on Saturday January 16 at Roger Williams University. –Tony Pacitti
January 2016 | The BAY
11
ARTISTIC ICONS SERIES
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Buzz Bay Views empowering young minds On December 5, Bowen’s Wharf hosted its 45th Annual Tree Lighting celebration. Visitors were treated to a Christmas carol sing-along, Santa’s nautical arrival and, of course, the actual lighting of the Christmas tree by Newport Mayor Napolitano. Photography by Judith Gardner.
GORDON SCHOOL
come play with us
Saturday, January 9, 9-11am Creative and multi-sensory workshops for children ages 2.5-5 years (must be accompanied by a caregiver)
open house: classroom
visiting day
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www.gordonschool.org Nursery to eighth grade, East Providence, RI 401-434-3833 Nancy and Bill Mayer with Jagger
Bowen’s Wharf’s 45th tree lighting celebration
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the Bay | January 2016
The Art of Resolving to eat better? Find out how to at these area restaurants. By Grace Lentini
I
•
Photography by
Brian DeMello
t’s the New Year. Resolutions abound, and some will be kept more than others. If you’ve
resolved to get rid of some of those pesky pounds you’ve packed on over the holidays, you’re in luck. Although it may be easiest to order a salad with a piece of chicken or fish on top, why not opt for a heartier choice? Think grilled seafood, roasted chicken and lots of tasty, healthy vegetables. No matter where you are in the Bay, there’s a dining option that will whet your appetite and keep you on track with your fitness goals. Plus, area chefs are so darn talented that they’ll work with you to substitute healthier options into any meal. Bon Appétit!
Simone’s Wood Grilled Lobster
Forno Roasted Cioppino
Turn Up the Heat Lobster isn’t just for summer dining. In fact, getting it year round is one of the many perks of having access to Narragansett Bay. Lucky for us, Simone’s is also in on the secret, and they’ve got a version that’s lip-smacking good. Made with spiked olive oil, their Wood Grilled Lobster with mushrooms, roasted peppers, wilted escarole and quinoa is heavy on the flavor and light on the calries. Plus, you’re getting double the protein with the lobster and the quinoa, which, opposed to other carbs, is a complete protein. Think of this as an after-workout indulgence you can still feel good about. Other healthful options to consider are the Grilled Baffoni Chicken Breast with lemon, olive oil, basil, roasted potatoes and vegetables or the Forno Roasted Cioppino with sea scallops, cod, mussels, clams, braised greens and seasoned tomatoes served with grilled bread and lemon aioli. Whoever said that vegetables are boring never ate here. 275 Child Street, Warren. 401-247-1200, www.SimonesRI.com
Grilled Baffoni Chicken Breast
January 2016 | The BAY
15
A breakdown of Bluewater Bar and Grill’s Chatham Cod
See Food Differently There’s nothing like a superbly talented chef to bring your biggest taste dreams to life. If, however, you’re not quite sure what you’re looking for, head over to Bluewater Bar and Grill: they’ll help you out. For starters, they’ve got a Free Range Chicken entree with statler breast, butternut squash, dried cranberries, mashed potatoes, Brussels sprouts and cider jus. If you’re more in the mood for seafood, try their Chatham Cod (pictured above) with Panko breadcrumbs, Kalamata olives, yellow tomatoes, artichoke hearts, asparagus and lemon caper butter served with wild rice. Or, have a seafood party on your plate with the Seafood Grill. Think scallops, mussels, shrimp, half a lobster tail with scampi crumbs with limoncello butter and wild rice. They also give you the option of subbing out any carb for gluten-free gemelli. Plus, they can make any dish gluten-free for those of the celiac persuasion. 32 Barton Avenue, Barrington. 401-247-0017, www.BluewaterGrillRI.com
Wrap It Up If you’re looking to get your greens and lean protein in sandwich form, head over to Fieldstones. Prepared simply and straightforward, try the The Bristol Ferry Sandwich with grilled salmon, baby spinach, red onion, smoked bacon (I suppose you could skip this if you’re holding firm to your New Year’s resolution), with a tarragon dressing on grilled ciabatta bread. Or, choose from a variety of rolled up options like the Hummus Wrap with roasted garlic hummus, red onions, cucumbers, tomato, baby spinach and artichoke hearts or the Harvest Chicken Salad Wrap with diced apples, dried cranberries, special mayo, mesclun greens and pine nuts, drizzled with a balsamic reduction all wrapped up in an herb tortilla. Of course, sometimes you just need a juicy burger. If that’s the case, go the less fattening route with the Grilled Turkey Burger topped with sliced Granny Smith apple, cheddar cheese and cranberry mayo on grilled ciabatta bread. 980 E Main Road, Portsmouth. 401-293-5200, www.atlanticgrille.net/fs
Pub-Style Treats Don’t discount area pubs for smart dining options. Just because it’s dark and you can watch the game doesn’t mean you have to stuff your face full of wings, pizza and nachos (unless, of course, you want to). Portsmouth Publick House has healthy game day options like their Hummus and Tabbouleh Wrap with lettuce, tomato and onions, or the
Stuffed Portobello Sandwich chock full of onions, cranberries, feta cheese and spinach. If you’re looking for something a little heartier to repair your muscles after a long workout, the Orange Ginger Salmon is a good bet. They take a half pound of salmon, grill it, brush it with house made orange ginger glaze and serve it over rice with a side of asparagus. 1 King Charles Drive, Portsmouth. 401-682-2600, www. PortsouthPublickHouse.com
Elegant Eating The first thing that comes to mind when I think of Indian food is vegetarian and vegan options, rich curries and carbs. However, when I think of DeWolf Tavern’s Indian influence on their cuisine, I think fine dining, thoughtful dishes and mindful options. Vegetable simplicity is the star of the show in their Vegetable Sandwich. Spinach, sun-dried tomatoes, Brussels sprouts, English peas, potato and fresh mozzarella take center stage in this elegantly healthful dish. For more substantial fare, try the Seafood Stew. Loaded with shrimp, scallops, mussels, clams, swordfish, crab and lobster swimming in a coconut, coriander, star anise and mustard seed broth topped with broccoli rabe, the bounty of the ocean has never tasted so good. If you’re more in the mood for turf, try the Duck Breast, served with apple, mushrooms and parsnip. I bet you didn’t know mindful eating could be so elegant. 259 Thames Street, Bristol. 401254-2005, www.DeWolfTavern.com
Give Yourself Wings
Light and Local
On another stretch of the East Bay along Route 6 is the newest member of the dining scene: The Aviary. Decorated like a childhood dreamscape come to life, full of bird cages, whimsical murals and framed birds, escape from the doldrums of protein shakes and egg whites and give your palate a burst of flavor. Start with the Pan-Seared Scallops served with Northern white beans, kale, local butternut squash and the b-word: bacon. After all, experts agree that some fat in your diet is essential. Or perhaps The Black Bean Burger is more up your alley. They do it right with guacamole, onion and tomato. Then again, I’m wouldn’t pass up the Chargrilled Pork Chop. It’s complete with Brussels sprouts, walnuts, dried cranberries, mashed red bliss potatoes and a local apple cider sauce… with bacon. Let’s face it, no matter what time of year it is or what dietary goals you have, bacon is one of hardest things to give up. So why not splurge just the tiniest bit. 2229 G.A.R. Highway (Route 6), Swansea. 508-379-6007, www. TheAviaryRestaurant.com
There’s eating thoughtfully, and then there’s eating thoughtfully and locally. Avenue N American Kitchen checks both of these boxes. They’ve made it their mission to not only put out well-crafted meals, but also to highlight the best of the season in creative ways. The fact that their dishes won’t weigh you down is just a plus. Their Free Range Organic Chicken is such a great example of this. Not only is the chicken mindfully raised, but wild hen of the woods mushrooms accompany it. Added to that is Amish corn, celeriac and potato puree tossed in a pancetta Madeira jus. Yes, please. For the vegetable inclined, try the Eggplant and Green Lentil Cassoulet. House made carrot cavatelli is dressed in poblano peppers and roasted tomatoes in a smoked paprika broth. The Pan Seared Filet of Salmon is a sure bet, too. Just try and imagine the flavors of hominy, red bean and roasted corn pico with salsa verde dancing across your tastebuds. And if you can’t imagine it, I guess you’ll have to stop by. 20 Newman Avenue, Rumford. 401-270-2836, www.AvenueNAmericanKitchen.com
The Boat House Paella
Herb Crusted Hake
Dining with a View One of the best things about dining in the East Bay is the exquisite views available at so many area restaurants. There are no shortage of views at the Boat House, nor is there a shortage of tasty cuisine. Their options won’t leave you moving your belt buckle down a notch, but you will leave satisfied. Entrees like the Yellowfin Tuna accompanied by fennel piperade, Maine soldier beans and Kalamata olive tapenade are light yet satisfying. More fresh-from-the-ocean options like the Grilled Swordfish with asparagus, stewed tomatoes and roasted fingerling potatoes topped with a grilled scallion salsa verde or the pan roasted Herb-crusted Hake with chourico and tomato ragout, garbanzo beans and brabant potatoes will satisfy your craving for healthy and hearty. Their Paella is the stuff of legend: whole lobster, chicken, shrimp, clams, mussels, calamari and sausage over rice with garlic sofrito. This is the perfect dish to share without breaking your resolution. You can even order your protein a la carte if that’s all you want to feed your body – think Flat Iron Steak with a lemon-caper vinaigrette. 227 Schooner Drive, Tiverton. 401-624-6300, www.BoatHouseTiverton.com
January 2016 | The BAY
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Chardonnay’s Chilean Sea Bass
Neighborhood Eats You know what’s great about landmark neighborhood restaurants? They never fail to deliver favorite dishes or come up with tasty new ones. If you’ve ever dined in Seekonk, you know I’m talking about Chardonnay’s. In addition to the chef accommodating dietary concerns and healthy eating requests, they also have creative entrees that won’t leave you with resolution disappointment. The Tuscany Chicken is a great choice. Think boneless, grilled chicken breast with black, green and Kalamata olives, oven roasted tomatoes and artichoke hearts in a tarragon-garlic aioli. Their Chilean Sea Bass is a strong candidate as well. You can almost taste the Asian glaze on the oven-roasted bass and the sesame-ginger vinaigrette that’s been gently incorporated onto the crispy napa cabbage wonton salad. Make sure to ask for extra napkins – you’re sure to be salivating with anticipation. 393 Taunton Avenue, Seekonk. 508-336-0967, www.ChardonnaysRestaurant.com
Tuscany Chicken
Roast Chicken
Flavor Town We sometimes need a nudge to drive more than 10 minutes from our home. This is why there’s a Dunkin’ Donuts on nearly every corner of every street in this state. Coffee aside, there are more delicious reasons to leave the comfort of your own town. Head to Tiverton – trust me on this one – and stop by The Red Dory. With an eye towards creative seafood options that won’t break your resolutions, this is a slam dunk. Start with their Haddock and Littlenecks braised in olive oil and served with potatoes, salt cod and escarole. Feeling adventurous? Try their Daily Ceviche tossed with pickled sea beans, radish, garden herbs and chilies or the Tuna Po-Ke; it’s got cucumber, avocado, sesame and soy. Or, bite into the Faroe Island Sauteed Salmon (pictured here) with leeks, kale and potatoes delicately accentuated with a mustard sauce. Still can’t decide what to go for? Consider the Sunday Lunch Tapas Menu. It’s a weekly list of ten dishes that include an average of seven dishes that are vegetables and mostly local and organic. 1848 Main Road, Tiverton. 401-816-5001, www.RedDoryRestaurant.com
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the Bay | January 2016
The Red Dory’s Faroe Island Sauteed Salmon
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Live Well
Photography by Michael Cevoli
Stylish finds for you and your home
Life As Art An international photographer found a home in Bristol, and brought his contemporary artistic aesthetic with him.
January 2016 | The BAY
21
Live Well Home Style
by Andrea E. McHugh
This stone wall that defines the kitchen space is just one of the many points of interest in Greg Jarem’s home
The Creative Process Greg Jarem has made a career out of being a visionary. So when the globetrotting photographer laid his creative eyes on a disjointed, awkward bungalow in Bristol, he overlooked its tangible flaws and focused instead on it’s strong bones and its potential for a contemporary design conversion. Exclusive access to Mount Hope Bay admittedly helped weigh his decision to buy the bungled abode. “Location. That was it,” says Greg quite simply. “It was private. It was at the end of a dead end street, 170 feet on the water… You just don’t find that very often and the price was kind of reasonable. It was in the summer of 2010 – the bottom of the [real estate] market.” Though Greg had thoroughly renovated a 1928 Tudor himself, including building a completely new kitchen and adding advanced improvements throughout, the Bristol bungalow would be a substantially more involved project. However, he 22
the Bay | January 2016
was unfazed. “I was pretty confident,” says Greg. “Over the years there had been modifications with no general direction. As a result, the place was completely disjointed. There were literally four entrances.” The entrance debacle is where he decided he should start as it would lay the groundwork for the layout to follow. Greg knew he could take on the role of general contractor. Typically travelling two weeks at a time for commercial photography shoots, his other time would be spent managing the renovations. As the three bedrooms on the second floor would only need cosmetic changes, Greg would be able to stay at the house throughout the home’s transformation. “I knew I wanted it to be contemporary and I looked at it as a clean slate,” he says. It was almost a perfect situation. Almost. Greg knew he needed a seasoned professional to bounce ideas off of
and collaborate with to bring his vision to reality. He turned to Hector I. Rios, AIA, of Studio Rios Architecture in Barrington. “Basically the whole project centered on when I finally met with Hector. His contribution cannot be understated,” says Greg. “He was able to cut through the hodge podge and come up with a cohesive plan.” “I decided to give it a more New England look,” explains Hector. He started, as Greg had hoped, by whittling down the number of entrances from a haphazard four to an extraordinary one. To accomplish the a cohesive look, Hector took a two foot wide, eight foot tall stone wall that uniquely starts on the outside, continued internally, thereby defining the kitchen, and designed it to exit the home to form a patio, all the while defining a new entry. “He was able to find the path to come in the front door in a Frank Lloyd Wright way,” describes Greg. “You go into the foyer, turn right and bang!
The view of the bay...” “That was the key – Hector and I fit right away. I have my own creative aesthetic and he had the tenants of architecture,” Greg explains. “When I would mention a certain thing, he would pick up on it. And if he mentioned something technical, I would understand it.” Greg says that basically Hector and his team came in with back hoes and methodically took down the house section by section. “It was a messy demo job,” he admits. “The work was done in stages and I was basically the general contractor.” When he wasn’t overseeing the installation of spray foam insulation, studying building plans or overseeing the walls being framed, Greg would travel on assignment. He wouldn’t only return with thousands of digital images, but also with myriad new ideas. Inspiration and photography go hand in hand, so it’s no surprise that Greg found beauty in the most unlikely of
Photography by Michael Cevoli
A photographer and an architect collaborate on a cutting edge contemporary home in Bristol
Live Well Home Style
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Photography by Michael Cevoli
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places and wanted to recreate inspired colors, shapes and styles in his home. “I would come back with ideas from traveling a lot. I had snaps of a wall, a texture, a floor – something I thought was interesting. We’d spread them all out and [Hector] would get an idea of what I was looking for,” he says. Often times the two would bounce ideas off of one another and come up with the final choice – a meeting of the minds, taking the best of both their respective worlds. A fine example of that fresh, unexpected approach can be seen in the jawdropping ceiling made of three rows of redwood in the living room. “It reflects the waves of the ocean,” explains Greg. The look compliments the expansive water view, lending an inside-meets-outside cohesive aesthetic. “The idea was you want to merge the interior and the exterior of the house,” says Greg. The unconventional, contemporary look of the home almost makes it feel
gallery-like, which is no surprise given it belongs to an artist. The point of view has allowed Greg to pull off the unexpected, like his 1964 Vespa parked right inside the house which simultaneously acts as a piece of art and mode of transportation. Though he is immensely satisfied with the way everything has turned out over the two and a half year renovation process, he concedes the home is still a pallette. “I’ll be changing some large photographs from my work,” says the photographer. “Important to let things rest for a while then come back to them. I know in my work I approach that way. I shoot something, then step away then come back and that’s when the ideas come to fruition – it’s the creative process.”
Online Exclusive For an expanded photo gallery, visit www.thebaymagazine.com
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the Bay | January 2016
Introducing dr. toni Waters, the newest member of our Tiverton Team! Dr. Waters is a DDS graduate from the SUNY Buffalo School of Dental Medicine, an undergrad of URI, and a Rhode Island native.
Live Well Style Conn.
F R E E PA R K I N G | S P EC I A L E VE N T S | S K AT E LE S S O N S & R E N TA L S H AVE N B ROT H E R S CO N C E S S I O N S F O O D T R U C K | S K AT E PA RT I E S
by Julie Tremaine
Life’s Little Luxuries
Madeline Whitley on keeping your home and your life - beautiful Beautiful Things is such a simple concept: you sell lovely gifts, and create beautiful spaces in people’s homes and at their events. It all goes back to when I started my business back in 2002. For something to be sold in my boutique it had to be beautiful and useful, too. In my mind there was no reason that practical and beautiful could not go together and that’s been my quest ever since. Everyone should have a little beauty in their lives. I started this as a boutique and offered calligraphy too. Who knew that it would grow into wedding and event design and home design? Not me. Brides and customers would see my shop and love my displays and beautifully packaged gifts and ask if I could do the same for their events and weddings. I love creating, love doing displays, love designing for events, love creating beautiful gifts and of course love people.
Photography by Force 4 Photography
What’s coming up this month? I do an after Christmas Sale that features everything in the store 50% off – both holiday and everyday. I do this sale twice a year – after Christmas and in the summer. I usually close the third week of January and reopen in March with a Spring Open House. The shop will be filled with Spring décor and inspiration. I love that your shop is filled with little, affordable luxuries. How do you like to indulge yourself? I guess my indulgence is my shop! I get to shop and design and decorate every day. But of course a good glass of wine is always a great way to indulge, too. That and a beautiful kitchen towel. Why do you think it’s so important to be surrounded with beautiful objects and spaces? Sometimes a customer asks if she should buy a certain item and this item is for herself, I always ask: does it make
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you smile and feel beautiful? If so, then yes, buy it. I also believe that beautiful doesn’t mean expensive. There are so many ways to add beauty to your life that cost near to nothing. Light a candle and just see how it changes the mood and atmosphere of your room. Change out your throw pillows on your chairs and couches and notice that your room looks brand new. And, use your beautiful things. Don’t put them away for a special occasion, enjoy them.
Pearls, all dressed up in silver with French enamel.
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January is an interesting month to talk about decor, because I feel like my house is the most drab during this month. All of the holiday decorations are down. When I decorate for the holidays, while I incorporate holiday themed items, I always include greens, snowmen, snowflakes and wintery things that I can leave out. This way when I take away the holiday it doesn’t look bare and drab.
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January 2016 | The BAY
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TPS_TheBay_Jan_Layout 1 11/4/15 1:10 PM Pa
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Open House Friday, January 15 8-10 a.m. 1
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it the “no cal candy store for big girls” that attracts not only Rhode Islanders, but men and women from Boston and New York looking for something different. Deborah Ventrice opened Zenabelle, the 1,200 square foot holistic apothecary – not a “spa”– three-anda-half years ago, and since then it has been filled to the brim with unique, healthy products good for you and the environment. Zenabelle has a variety of goods from 60 different handpicked vendors, from supplements and essential oils to skincare, hair care and even household cleaners. One of their newest additions is the juice bar.
“We are one of the only juice bars in the area that cold press on site and use all organic ingredients [and a centrifugal juicer],” Deborah tells me. “Why would I want to use pesticides, and why would I want juice without nutrients?” Makes sense to me. Deborah has the juicing process down to a science (seriously, she has a chemistry background). To make the juice, each fruit or vegetable is cold pressed individually to retain nutrients and then is mixed into a nutrient rich cocktail. They also offer smoothies that are organic down to the spices. I tried out the Nutty Buddy with chocolate protein and would definitely recommend.
Also new to Zenabelle is a massage area in the back of the shop with great massage therapists and all holistic facials. If you’re looking for ways to lead a healthier lifestyle – or are just in the mood for a smoothie – head to Bristol and Deborah and her warm, knowledgeable staff will be sure to take care of you. 1. Tea-infused castille soap $16.95 2. Organic body oils, salts and scrubs $15.95-$39.95 3. Zenabelle organic hand sanitizer $4.95 4. Natural skincare line for sensitive skin $5.95-$60.95 5. Cocoa butter-based natural lipstick and lip gloss $16.95
Zenabelle | 573 Hope Street, Bristol | 401-396-9603 | www.zenabelle.com
26
the Bay | January 2016
Photography by Brad Smith
Bristol’s one-stop shop for looking and feeling great
Live Well Whole Body by Julie Tremaine
Diving Deep
Your smile says a lot about you. We want to help you make the most of it.
When it comes to
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Purifying body and mind at The Bodhi Spa
Looking for an alternative to braces? As one of the most experienced Orthodontist Barrington RI has to offer, Maple Avenue Family Dentistry offers the latest in cosmetic alternatives to braces, the new technological breakthrough Invisalign.™ Get the smile you have always wanted without metal wires or bands. The use of Invisalign will straighten your teeth into a beautiful smile while being virtually invisible
to most people. Invisalign works by using a series of clear “aligners” that are custom-made to fit you. These aligners are removable and can be taken out when you eat or brush your teeth. These aligners are convenient and easy to use. The course of treatment will depend on your teeth but usually lasts anywhere from 3-24 months and involves changing aligners every couple of weeks.
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Illustration by Ashley MacLure
If there’s one thing
I miss in the winter, it’s swimming: being immersed in warm water, of not being in control of my body for a few blissful minutes. When I think about what will cure my winter blues, the first thing that comes to mind is soaking in the sea. Just when I had resigned myself to another six months of missing the thing I enjoy most, a friend said something magical to me. “Have you tried the Water Journey at The Bodhi Spa? You must.” And just like that, what I had been dreaming of became a reality. The Water Journey at Newport’s Bodhi Spa is a totally unique thing: a series of immersion pools and saunas, designed to promote circulatory health. By alternating hot and cold environments, the body is prompted to boost oxygen levels in the blood, clearing itself of toxins. “We are the only spa of this kind in New England,” says co-owner Harmony Oschefski, “But I’m sure that won’t last very long. The art of hydrotherapy is an ancient tradition that has been practiced in many other cultures around the world for centuries.” She and business partner/ sister Cedar Hwang both come from nautical backgrounds, but Bodhi Spa was inspired by Harmony’s world travels. “Something always drew me to the therapeutic hot springs and baths,” she says. “There was no better way to unwind after a long journey or even a simple day.” The cycle of the Water Journey started with a cleansing shower, and then a tenminute dip into a Dead Sea salt pool. One toe in that water and I was already sold. The pool was warm and effervescent, and immediately activated my relaxation
switch. Then, we moved into the eucalyptus steam room, which was a blast of hot, scented air that did wonders for my lungs and sinuses. After all of that heat, it was time to take the plunge, literally, into the 50-degree cold plunge pool. I could feel ice in my bones for the longest minute of my life, but when I got out and into the dry sauna, I was glad I had done it. The rush of cold was intense, but the wave of bliss afterwards was completely worth it. It felt like I was baking warmth and sunshine into my body, storing it up for when I would inevitably have to leave the spa. Next up was another cleansing shower, a cold plunge and a soak in an Epsom salt pool. One more quick cold plunge and it was back to the Dead Sea salt pool to start the journey all over again. The experience was at once relaxing and recharging. I was glad that I did it for myself, but I was even happier that I was able to share it with someone special. It isn’t often we take a few hours to unplug together, with no phones and few other people to distract us. A few weeks after we went, a coworker went with her husband and said the same thing: the time together was the best part. “I’ve always been fascinated with the miracle of the human body,” Harmony says. Miracles, indeed.
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The Bodhi Spa 654 Thames Street Newport 401-619-4916 www.thebodhispa.com January 2016 | The BAY
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Creating Memorable Experiences. All in one place.
Our Seekonk Location is a Private Event location which specializes in Social & Corporate Functions ReheaRsal DinneRs | intimate Receptions BRiDal luncheons | BiRthDay celeBRations | sunDay Jazz BRunch
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Taste
Photography by Michael Cevoli
Savor the season’s best food and drink
The Soul of Padanaram In an area known for its intrinsic connection to both land and sea, Little Moss highlights the best of both. Offering an extensive list of choices from each, this is a food journey you definitely want to partake in.
Bucatini Pasta at Little Moss
January 2016 | The BAY
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Specialized and Emergency Care for Your Pets
Ocean State Veterinary Specialists and Bay State Veterinary Emergency Services offer emergency care 24 hours per day 365 days a year • Servicing dogs, cats, pocket pets, reptiles and birds Ocean State Veterinary SpecialiStS 24 Hour EmErgEncy SErvicE
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• Board Certified Specialists available by appointment • Specialty services include: Internal Medicine, Radiology, Surgery, Oncology, Neurology, Cardiology, Ophthalmology, Avian/Exotics & Critical Care • We are fully equipped with the latest advances in veterinary technology including MRI and CT
Bay State Veterinary emergency SerViceS 24 Hour EmErgEncy SErvicE
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© bellafoto studios
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the Bay | January 2016
Taste Eat
by Keith Andrade
Land and Sea Cuisine
Little Moss takes taste buds on a culinary journey Padanaram Village
Photography by Michael Cevoli
is a hidden nook of South Dartmouth – a quaint New England neighborhood with seaside charm. The heart of the Village is the Historic District, where stately residential architecture circles a “downtown” peppered with small independent retail shops and restaurants. It’s quieter than similar places around the coastline, but one new addition is making noise – Little Moss has been packing in diners since it opened earlier this year. It’s a literal “packing in” since the inside dining room holds only 28 seats (there are an additional 25 outdoor patio seats for the warmer months). It’s “cozy” per real estate agent lingo, but what the building lacks in space it makes up for in style. The casual upscale, nautically-inspired décor is clean, bright and contemporary, replete with port hole windows and stripes to evoke the boating theme. The bar is particularly notable – slim and only a few seats, but visually captivating in its lighting and simplicity. Craft cocktail aficionados will find an interesting menu, and with uncommon ingredients like Salers Apertif, Allspice Dram and Crème Yvette, you might just learn a thing or two. On the lighter side, you might start with A
Shrubbery ($10) – Tito’s Vodka, House Pear Sage Shrub, fresh lemon juice and lavender bitters. With Jack Frost lacing his boots up, you might go for the darker Earl of Padanaram ($10) – Earl Grey Infused Buffalo Trace Bourbon, Canella Cinnamon Liqueur and Dartmouth Orchards Cider. Craft beer enthusiasts will be equally taken care of with a host of seasonal offerings. The food menu starts with a gourmet twist on sampler platters – a Sea Board ($16) and a Land Board ($16). The former is a tasting of salmon mortadella, gravlax, smoked sablefish and house bread, while the latter was made with chicken gallantine, duck liver pâté in gelee, porchetta and house bread. I did not confirm, but I suspect these ingredients will rotate frequently. Our group tried the Land Board and it was not only delicious, but a much more generous helping than I expected. In fact, the only real mis-step of the night was running out of bread for the pâté and waiting for another basket. The Fried Chicken ($11) was another fine starter – crispy wings without grease or overwhelming portions (though buckets-to-go are available for your next party or game day). The Ribollita ($8), Tuscan bean soup with
Tuscan Bean Soup
Fried Chicken
garlic croutons and Parmesan, was a hearty choice for those less inclined to share their appetizer. Also of note, the menu includes a raw bar, and Sunday through Thursday from 5-6pm is Buck A Shuck Oyster time. I was excited to try the Shrimp and Grits ($25) for my entrée, as I had never seen a “surf and turf” version. This dish came with smoked brisket, head-on shrimp and an Apponagansett sunny-side up egg over Sea Island grits. Other versions of grits I’ve tried usually fall into simple or spicy, but the saltiness of the brisket separated these grits into a fun middle ground. The Bucatini pasta ($24) was topped with swordfish pastrami, littlenecks and preserved lemon. I couldn't tell if the swordfish pastrami was swordfish or pastrami, but it tasted great nonetheless. Finally, the Burger ($14) with house bread and butter pickles and Thousand Island dressing was a solid comfort food choice, though the sesame seed bun could probably benefit from being served toasted as opposed to cold. For a truly decadent end, we went with the Chocolate Pots de Crème
($7) flavored with sea salt and topped with a rich layer of caramel. The gooey goodness left us riddled with guilt, but it was impossible to ignore. We had passed on the sunchoke ice cream, a decision I now regret since I subsequently found out that sunchokes are… a vegetable? Experimentation at its finest. Little Moss’s creative menus – from the starter cocktails right through to dessert – will have diners guessing and learning, in addition to licking their chops. With the restaurant’s commitment to using fresh, locally sourced ingredients, diners will also benefit from proximity to the area’s many great farmers and fishermen (aka the New England “Farmcoast”). If the recent success is any indication, Little Moss and its 28 seats might soon need a bigger boat.
Little Moss 6 Bridge Street South Dartmouth 508-994-1162 www.LittleMoss.com January 2016 | The BAY
31
Taste News Bites
by Grace Lentini
Home Brew Hotspot
Learn how to make your own from-scratch adult beverages For a state so small, we certainly have an embarrassment of craft beer riches. As our palates become more attuned to hoppy and malty varieties, it makes sense that home brewing is gaining in popularity. Enter Brew It Yourself New England, your friendly neighborhood home brewing supplier. Brewing entrepreneur Brian Buongiovanni is an avid homebrewer who received a starter brewing kit three years ago and hasn’t stopped since. “I think one of the misconceptions about homebrewing is that it's difficult, which couldn't be further from the truth,” explains Brian. “Thanks to major advances in equipment and ingredients it can be as easy or as advanced as you'd like it to be.” So if you’re thinking of taking the plunge and are looking for a simple recipe, an amber ale or pale ale is a great place to start. According to Brian, both styles are simple and tasty. If you’re thinking you’d rather dabble in wine making, he suggests
attempting a robust red like a Cabernet Sauvignon or Malbec. If hard cider is more up your alley, you’re in luck because apparently ciders are very easy and fun to make. “I just brought in a special yeast strain specifically designed for cider making,” he says. “Up until now, cider makers have relied mostly on champagne yeast, but this market is constantly changing and there's always a company out there working to meet the needs of customers and releasing products tailored to the home fermentation field.” In addition to producing a tasty treat for you and for friends (or just you, who are we kidding?), you can fulfill your dream of playing mad scientist and bringing something to life. “I have customers that regularly email me with special orders and entire recipes that they need filled,” Brian explains. “I'm always happy to help.” Available at Brickyard Wine and Spirits, 1 Waseca Avenue, Barrington. 401289-2140, www.biyne.com
Unleash your inner brewmaster
Mom-and-Pop Shop
32
the Bay | January 2016
Delicious Dining Deals area farmers, from-scratch bakery delights and caffeinated (or decaf) beverages like lattes, espressos and cappucinos. Pantry staples like jams and jellies, maple syrup, salsa and pancake mix from regional farms are also on hand. In short, stop by, peruse, meet the family and have a delicious meal. It’s just down the road. 2685 GAR Highway, Swansea. 508-379-6072, www. Facebook.com/HarvestMarketMass
There’s nothing like a delectable dining deal to get you out of the house, into the cold and situated into a cozy restaurant. Now through March, The Mooring invites folks to spice up their week with Half-Price Raw Bar Wednesdays. Sample local seafood every Wednesday from 11:30am-9pm with half-off an ever-changing assortment of raw bar offerings including “top-of-catch” oysters, littlenecks, shrimp, lobster and more. Then on
Thursdays, bring a friend, family member or loved one and enjoy dinner for two during Paella Thursdays. This beloved seafood comfort dish is prepared old world-style with whole lobster, clams, mussels, chicken, shrimp, calamari, rice, sausage and garlic sofrito. Paella for two is offered all day for only $49, with the option to add a pitcher of flavorful sangria for $65. 1 Sayers Wharf, Newport. 401-8462260, www.mooringrestaurant.com
Photography by (L) Brad Smith
Part grocery store, restaurant, drink and dabble and event space, Harvest Market is a welcome addition to the neighborhood. Just as everything-butthe-kitchen-sink cookies have a bit of everything in them, so too does Harvest Market. They’re open for breakfast, lunch and dinner, have wine specials on Wednesday nights, pizza specials, a to-go case, scrumptious fish and chips, holiday events… you get the point. But this is more than a typical market and cafe. Owners Tammy and Steven Noons family also owns the farm behind the market, guaranteeing the freshest seasonal produce you can imagine. The family initially ran a seasonal roadside stand for years, which has now evolved into a year-round, brick-and-mortar experience. This is a true mom-and-pop shop with treats like made-toorder doughnuts, a walk-in refrigerator containing local meats from
Taste Connoisseur
by Alastair Cairns
Easy Does It
Eli's Kitchen takes comfort to the next level I'm not ashamed to admit that I've biked to Providence and back on the East Bay Bike path just to earn lunch at Eli's Kitchen in Warren. There's lots of variety on the menu and there are certainly lighter options, but I often end up with my pal the Cubano, the juices of citrus and oregano braised pork on my chin, a full stomach and a dumb smile. That's mission accomplished for a restaurant doing comfort food. It's no surprise that after opening in May 2014, Eli's has fit so convincingly into its spot in the center of Warren that now it's hard to imagine the town without it. I talked to head chef and owner Eli Dunn about the business of comforting.
Photography by Force 4 Photography
Where does your love of comfort food come from? I think my love of comfort food can be traced back to the simple yet incredibly delicious meals my mother used to make for our family when we all lived under the same roof. She had a way of making a humble meatloaf exquisitely satisfying using nothing but a few basic pantry staples. I found great comfort in her food and the experience of eating together as a family. I miss those days. You cook different cuisines as well as for different diets. How do you keep all this running in a small kitchen, and how do you get all these different things together in a way that feels integrated on a menu? It's definitely a balancing act. Here at Eli's we tend to get carried away with butter, salt, fat, et cetera… for a chef it can be a challenge to use restraint when composing menus. I use the seasons as my guide most of the time. For example, we serve many more seafood, salads, vegetable sides and cold soups in the late spring and summer months when the local farms and waters are teeming with delicious food. As the weather cools off we start to serve heartier dishes like braises, stews, pasta [and] roasts. It's a challenge to make it all happen in our tiny
The man behind the cuisine of Eli's Kitchen
kitchen but I'm lucky to be surrounded by a talented team of cooks who all come from different culinary backgrounds. My goal when I opened was to have "something for everyone" on my menu, and so far I've been able to pull that off. A place with your name on it is certainly the culmination of lots of hard work in the restaurant industry. What are the best things and worst things about the buck stopping with you as the owner and head chef of a restaurant? I was told early on that you have to be a little bit crazy to want to run a restaurant. After a year and a half of business, I've found that statement to be true! I work ridiculously long hours and although my family and I live comfortably, I'm definitely not getting rich. My biggest challenge is being both a chef and a businessman. I wish I could focus on cooking 100% of the time, but invariably some other aspect of keeping a business running pulls me out of the kitchen and down into my office (my least favorite place to be). All that being said, I absolutely love what I do and although it can be overwhelming at times, I can't imagine doing anything else.
Tell me about some of your regulars. We have the best regulars on the planet. We've become a sort of "family" restaurant, which is an unexpected but wonderful surprise. I love that our guests trust my food enough to bring their kids to Eli's. As a new parent myself, I know how difficult it is to go out and find food that both you and your children will enjoy. We launched a children's menu last year and it's been a great success. We make gluten free chicken nuggets, homemade pizza, kid size burgers, quesadillas. I've had more than one tiny guest tell me that my kid burger was "the best they've ever had." Those are my favorite compliments. What have been your fondest memories of your time at Eli's thus far. I'll never forget making buttermilk biscuits one Sunday morning in early June 2014 and getting a phone call from my wife to tell me she was pregnant. That was a special moment for me.
Eli’s Kitchen 40 Market Street Warren 401-245-1809 www.eliskitchenwarren.com
Red Brick School
Open HOuSe Saturday, Jan. 23 10am-noon
Classes for children ages 3 years through Kindergarten. Our whole child development approach is offered on a 2,3,4 & 5 – day option.
50 Middle Highway Barrington, RI 401-246-2342 redbrickschoolri.org January 2016 | The BAY
33
“ If a person needs something and knows that they can go to the United Way and be helped, that community is going to be a better place.”
Because we all need help sometimes. We help people. We help kids fall in love with learning. We help adults see new possibilities and reach career goals. We help families take care of the essentials. We provide one place for everyone to call when they need help—2-1-1. Join us.
— Mary Gilbane
Tom and Mary Gilbane have supported United Way of Rhode Island for more than 30 years, and were instrumental in helping to establish the Tocqueville Society.
www.LIVEUNITEDri.org All of our fundraising costs, including this ad, are paid by a trust.
FRIENDS ACADEMY
PM_Jan2016_TS_halfpg_rev.indd 1
11/30/15 9:10 AM
Teaching to the child, instead of the test.
OPEN HOUSE
Sat., January 9 1:00-3:00 PM 508-999-1356
www.friendsacademy1810.org
An independent day school for early childhood - grade 8. 1088 Tucker Road, North Dartmouth, MA 02747
34
the Bay | January 2016
RHODY BITES A Sponsored Statewide Dining Guide
View our full Restaurant Profiles on RhodyBites.com
Scampi Enjoy quality, affordable dining on the quiet side of Aquidneck Island. Nestled at the tip of the island in Porstmouth's scenic Island Park area, Scampi is a local favorite for seafood, Italian specialties and great steaks. Its location provides expansive waterviews of the beautiful Sakonnet River in either direction – the perfect place to enjoy a sunset over the Bay with your meal. Scampi is centrally located, making it an easy drive from nearby Newport, Tiverton or Bristol. It's right off Route 24 or a simple jump over the Mt. Hope Bridge. In addition to the sweeping views offered from the dining room, there is also patio seating providing the perfect al fresco setting over the Bay.
The food at Scampi runs the gamut of ocean-fresh seafood, traditional Italian favorites, and expertly prepared steaks. The seafood ranges from New England classics like fried Rhode Island haddock and stuffies, to international interpretations, like the Portuguesestyle Shrimp Mozambique (beer, shallots, garlic, crushed red pepper and Portuguese seasoning) or the Italian Clams Fra Diavolo with a spicy red seafood sauce. The steaks are all Black Angus, grilled exactly to your liking. Pasta choices include everything from a simple Carbonara sauce to a decadent Blue Crab Ravioli in a light sherry cream sauce. Add in brick oven pizza, soups and sandwiches, and there's something for every appetite.
Can’t Miss Dish: The Scampi (duh): Your choice of clams, mussels, shrimp, scallops or lobster with fresh garlic, butter and first-press olive oil.
Photography by Brian DeMello
657 Park Ave, Portsmouth • 401-293-5844 10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 4532333. LD $$$
Bistro 22 New American rustic cuisine in Garden City. 22 Midway Rd, Cranston, 383-6400. LD $-$$
Angelo’s Civita Farnese Restaurant Italian American comfort food classics. 141 Atwells Ave, Providence, 621-8171. LD $-$$
Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, MA, 508-9996975. LD $$
AQUA Poolside cocktails with seasonal American cuisine. 1 Orms St, Providence, 272-2400. LD $-$$
Blend Café Modern Latin-American infused fare. 745 Reservoir Ave, Cranston, 270-5533. BBrLD $-$$
Aruba Steve’s Island cuisine, handcrafted cocktails and Caribbean flair. 520 Main St, Warren, 289-2677. LD $-$$
Bluefin Grille at the Providence Marriott Downtown Seasonal and sustainable seafood in an elegant atmosphere. 1 Orms St, Providence, 272-5852. LD $-$$
Aspire Seasonal Kitchen Contemporary New England fare. 311 Westminster St, Providence, 521-3333. BBrLD $$-$$$ Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$
Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. LD $$ Café Nuovo Contemporary New World cuisine. 1 Citizens Plz, Providence, 4212525. LD $-$$$
Scampi
Capriccio Upscale international food with a northern Italian/Mediterranean accent. 2 Pine St, Providence, 421-1320. LD $-$$$ Carriage Inn & Saloon Regional comfort food accompanied by a whiskey bar. 1065 Tower Hill Rd, North Kingstown, 294-8466. D $-$$ CAV Eclectic cuisine and art in an historic setting. 14 Imperial Place, Providence, 751-9164. BrLD $$-$$$ Celestial Café Organic farm-to-table fine dining. Oak Harbor Village, 567 S County Tr, Exeter, 295-5559. BrLD $-$$$ Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$ Champlins Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. LD $-$$
Chez Pascal/The Wurst Kitchen Seasonal farm-to-table cuisine with a French accent. House made sausages, hot dogs and accoutrements. 960 Hope St, Providence, 421-4422. LD $-$$$ Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 944-4900. BrLD $$$ Circe Restaurant & Bar South Beach meets New England seafood favorites. 50 Weybosset St, Providence, 437-8991. BRLD $-$$$ Clean Plate Delicious comfort food in a casual setting. 345 S. Water St, Providence, 621-8888. BBrLD $$ Decadent Designs and Cafe Custom cakes and pastries alongside a fresh cafe with soups and sandwiches. 1285 Park Ave, Cranston, 942-9300 BL $
Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+
January 2016 | The BAY
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RHODY BITES Continued
DeWolf Tavern Gourmet American/ Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$ The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$ Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$ Ella’s Fine Food & Drink Elegant dining meets international cuisine. 2 Tower St, Westerly, 315-0606. D $-$$$ Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$ Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Comstock Pkwy, Cranston, 228-3901. D $-$$ George’s of Galilee Fresh caught seafood in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 7832306. LD $-$$ Harry’s Bar & Burger Handcrafted sliders, brews and pub games. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336. LD $-$$ Haruki Japanese cuisine and a la carte selections with casual ambiance. 1210 Oaklawn Ave, Cranston, 463-8338; 172 Wayland Ave, Providence, 223-0332; 112 Waterman St, Providence, 421-0754. LD $-$$ Iggy’s Doughboys & Chowder House Classic clam shack fare, plus famous doughboys. 889 Oakland Beach Ave, Warwick, 737-9459; 1157 Point Judith Rd, Narragansett, 783-5608. LD $ Iron Works Tavern A wide variety of signature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 739-5111. LD $-$$$ Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, jackysgalaxie.com. LD $-$$$ Jigger’s Diner Classic ‘50s diner
serving breakfast all day. 145 Main St, East Greenwich, 884-6060. BL $-$$ Julian’s A must-taste Providence staple celebrating 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$ Kabob and Curry Award-winning Indian food serving Providence since 1987. 261 Thayer St, Providence, 273-8844. LD $-$$
Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$ Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New Yorkstyle pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Providence, 273-2400. LD $-$$
Kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Providence, 331-8111. LD $-$$
Nordic Lodge Surf and turf buffet selections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 7834515. LD $$$
KitchenBar Contemporary comfort cuisine. 771 Hope St, Providence, 331-4100. BrLD $$
Oceanside at the Pier New England fare overlooking the Atlantic. 1 Beach St, Narragansett, 792-3999. BrLD $$
Laurel Lane Country Club Upscale pub cuisine overlooking a picturesque golf course. 309 Laurel Ln, West Kingston, 783-3844. LD $-$$
Ocean State Sandwich Company Craft sandwiches and hearty sides. 1345 Hartford Ave, Johnston.155 Westminster St, Providence, 2826772. BL $-$$
Legends Pub and Grub Hometown pub food and brews with ample sports viewing. 1458 Park Ave, Cranston, 2704170. LD $
the Bay | January 2016
Paragon & Viva Contemporary dining and nightlife. 234 Thayer St, Providence, 331-6200. BrLD $-$$ Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. LD $-$$ Pat’s Italian Fine Italian favorites, natural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 2731444. LD $-$$$ Phil’s Main Street Grille Classic comfort food; great rooftop patio. 323 Main St, Wakefield, 783-4073. BBrLD $ Pho Horn’s Fresh authentic Vietnamese dishes in a colorful setting. 50 Ann Mary
Worth The Drive:
Lim’s Restaurant Upscale Thai and fresh sushi. 18 South Angell St, Providence, 383-8830. LD $$ Luxe Burger Bar Build your own creative burger. 5 Memorial Blvd, Providence, 6215893. LD $ Maharaja Indian Restaurant Indian cuisine and traditional curries in a warm setting. 1 Beach St, Narragansett, 3639988. LD $-$$ Malted Barley American craft beer, gourmet pretzels and creative sandwiches in downtown Westerly. 42 High St, Westerly, 315-2184. LD $$ McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. LD $$ McCormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$ Mia’s Prime Time Café Upscale café cuisine by the Pawcatuck River. 1 West Broad St, Pawcatuck, CT, 860-5993840. BLD $$
Kabob and Curry
Kabob and Curry Chef/owner Sanjiv Dhar
opened his first restaurant, Kabob and Curry, on Thayer Street in Providence in 1987. The restaurant, serving classically prepared, enticing Indian food, is now Rhode Island’s longest serving Indian restaurant. Serving lunch and dinner seven days a week, Kabob and Curry is a lively destination any day or night. In addition to serving classic Indian dishes like saag, tikka masala and vindaloo, Kabob and
Curry also serves Tothali combination plates, which are samplers that allow you to experience a lot of different tastes for a low price, and naanini (sandwiches made with naan, and stuffed with either chicken and peppers or paneer cheese and chick peas) and has an extensive selection of gluten-free, vegetarian and vegan choices. Instead of the lunch menu on Sundays, the restaurant offers an all-you-can-eat buffet.
Can't Miss Dish: Manglorian Malai Shrimp – A coconut reduction with portabella mushrooms, red chili and ginger served over jasmine rice
261 Thayer St, Providence • 401-273-8844
For full restaurant profiles, go to RhodyBites.com 36
The Olive Tap Extra virgin olive oils, aged balsamic vinegars and gourmet food and gift selections. 485 Angell St, Providence, 272-8200. $$-$$$
Public Kitchen & Bar American food with changing daily inspirations. 120 Francis St, Providence, 919-5050. BrLD $-$$ Rasa Authentic and contemporary Indian. 149 Main St, East Greenwich, 3982822. LD $$ Rasoi Vegetarian-friendly Indian cuisine. 727 East Ave, Pawtucket, 7285500. LD $$ Red Stripe Casual French-American bistro. 465 Angell St, Providence, 4376950; 455 Main St, East Greenwich, 3982900. BrLD $$ Rick’s Roadhouse House-smoked barbecue. 370 Richmond St, Providence, 272-7675. LD $-$$ Roberto’s Italian fine dining and large wine selection in the scenic East Bay. 450 Hope St, Bristol, 2549732. D $$-$$$ Sa-Tang Fine Thai and Asian fusion cuisine with gluten-free selections. 402 Main St, Wakefield, 284-4220. LD $-$$ Scampi Seafood and Italian cuisine with expansive water views. 657 Park Ave, Portsmouth, 293-5844. LD $$ The Sea Goose Seafood with New England and southern flair. 265 Post Rd, Westerly, 315-0788. LD $$-$$$ Theatre 82 & Cafe Hybrid art space with all day breakfast, coffee and theatreinspired entrees. 82 Rolfe Sq, Cranston. 490-9475 BL $ Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich, Smithfield, 521-3311. D $$-$$$ Simone’s Gourmet brunch followed by upscale Mediterranean cuisine. 275 Child St, Warren, 247-1200. BBrLD $$-$$$ Sophia’s Tuscan Grille BYOB eatery with classic Tuscan dishes and homemade desserts. 1729 Warwick Ave, Warwick, 732-6656. BLD $-$$$
Taullulah on Thames Farm-driven, a la carte and prix fixe menus in a simply decorated setting. 464 Thames St, Newport, 849-2433. BrD $$$
Offering facials • peels waxing and more
New year!
Tavern by the Sea Waterfront European/American bistro. 16 W Main St, Wickford, 294-5771. LD $$ Ten Rocks Tapas Bar Cape-Verdean inspired small plates, handcrafted cocktails and frequent live music. 1091 Main St, Pawtucket, 728-0800. BrLD $-$$ The Coast Guard House Modern New England Fare with Bay views. 40 Ocean Rd, Narragansett. 789-0700. LD $$-$$$ Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 751-6777. LD $-$$ Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337. LD $-$$ Twin Willows Fresh seafood and water views in a family-friendly atmosphere. 865 Boston Neck Rd, Narragansett, 789-8153. LD $-$$ Vanuatu Coffee Roasters Artisan-crafted, single origin coffee, pastries and breakfast sandwiches. 294 Atwells Ave, Providence, 273-1586. BL $-$$
422 Main Street, Warren (401) 289-2550 • thewaxpots.com
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Feb. 4 – March 6 tiCkets from $25 (401) 351-4242 trinityrep.com season sponsors
Providence Media Spot ads: 2.125" x 2.875" November 23, 2015
trinity repertory company
Providence Monthly, January Issue East Side Monthly,January Issue 201 Washington st. Bay Magazine, January Issue Providence • ri •
The Hunchback of Seville OPEN HOUSE
Sunday, January 31, 2016 • 12:30-2:00
Vetrano’s Ristorante & Pizzeria Italian cooking like grandma would make. 130 Granite St, Westerly, 348-5050. LD $$ The Village Casual dining and live entertainment. 373 Richmond St, Providence, 228-7222. BrLD $$ Vittoria’s NY Pizza Best pizza north of Manhattan. 224 Post Rd, Westerly, 3221901. LD $-$$ Waterman Grille Riverfront New American dining. 4 Richmond Sq, Providence, 521-9229. BLD $$$ Wes’ Rib House Missouri-style barbecue, open late. 38 Dike St, Providence, 421-9090. LD $$
We are St. Luke’s School Become part of our community
From our award winning preschool through grade eight we are a thriving community of learners. See for yourself why our Catholic approach to education and life has attracted students from 13 communities!
Whiskey Republic Delicious dockside pub fare. 515 South Water St, Providence, 588-5158. LD $-$$
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XO Cafe Creative cocktails and New American fare. 125 N Main St, Providence, 273-9090. BrD $$
A Blue Ribbon School
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BMW AUDI MERCEDES BENZ PORSCHE VOLKSWAGEN MINI COOPER
Providence Coal Fired Pizza Old world coal-fired pizzas, appetizers and entrees made from scratch. 385 Westminster St, Providence, 454-7499; 6105 Post Rd, North Kingstown, 8857499. LD $-$$
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Pizzico Diverse Italian and fusion cuisine in a rustic yet eclectic atmosphere. 762 Hope St, Providence, 421-4114; 308 County Rd, Barrington, 247-0303. LD $-$$$
T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, 9465900. BL $
BMW AUDI MERCEDES BENZ PORSCHE VOLKSWAGEN MINI COOPER
St #403, Pawtucket, 365-6278. LD $-$$
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ST. LUKE’S SCHOOL BARRINGTON, RHODE ISLAND
10 Waldron Avenue, Barrington • 401.246.0990 • www.stlukesri.org January 2016 | The BAY
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GET OFF THE FENCE AND SAVE NOW
W E S T P O RT fresh ingredients, fresh air, fresh food RESTAURANT HOURS: Mon-Thu 7am–8pm Fri & Sat 7am–8:30pm Sun Closed
778 Main Road Westport, MA (508) 636-3040 margueritesrestaurant.com
THE GALLEY GRILLE at White’s of Westport OPEN DAILY LUNCH & DINNER NIGHTLY SPECIALS FISH & BREW Monday PRIME RIB Tuesday TEAM TRIVIA Wednesday DINNER FOR 2 Thursday
LIVE MUSIC Friday & Saturday
66 State Road, Westport | 508.676.7888 x415
www.GalleyGrille.com
Baby, it’s cold outside!
A pellet stove can help you save thousands of dollars on heating costs
Knit yourself some warmth this month Check out our huge selection of patterns to inspire your cold weather knitting: • • • • • • •
Because pellet stoves use renewable fuel, they also help save the planet
Afghans Sweaters Shawls/Wraps Cowls/Scarves Mittens /Gloves Hats Socks
SISTERS OF THE WOOL
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782 Main Road, Westport, MA • (774) 264-9665 • www.woolsisters.com
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Calendar • Artistry • Theater
Photography: Maureen Coleman, Norman Bird Sanctuary
Gallery
Baby, It’s Cold Outside January 24: Bundle up and hit the snow-dusted trails of Norman Bird Sanctuary for the upcoming installment of their Nature Discovery Series, Interpreting the Winter Woods, and learn all about the many changes that both the landscape and animal life undergo in the stillness of January. $8 for members, $10 for non-members. 2-3pm. 583 Third Beach Road, Middletown. 401-846-2577, www.normanbirdsanctuary.org
Gallery Calendar by Courtney Denelle
January
January 1-3: Spanning time from the colonial period to the early 20th century, be sure not to miss Newport and Her Southern Sisters: Three Centuries of Art and Design at Rosecliff Mansion, and navigate the chapters of American History as portrayed by never-before-seen ball gowns, portraits, furniture and more. 548 Bellview Avenue, Newport. 401-8471000, www.newportmansions.org January 2-31: The walls of the Spring Bull Studio & Gallery will be alight with artful prose and the imagery it conjures at Poetry in Art, featuring works of art depicting or inspired by a line of poetry. Enliven a blustery winter day by immersing yourself in the quality of the written word. Opening reception January 2, 5-7pm. Gallery hours 12-5pm. 55 Belview Avenue, Newport. 401-8499166, www.springbullgallery.com January 3: Is your New Year’s resolution, “Stay classy?” Then steep yourself in the elegance of Old English refinery at the Jane Pickens Theater as they host their Fourth Annual British Dessert Tasting, complete with Downton Abbey rolling on the big screen. $15 for dessert buffet with tea/coffee. 8:30pm. 49 Touro Street, Newport. 401-846-5474, www.janepickens.com January 4-29: Stop by Buzzards Bay Brewing every Tuesday and Friday for delicious food and brews. Taco Tuesdays promise mouth-watering eats served up by the Buzzards Bay Food Truck from 4:30-6:30pm. Fridays add live music to the mix with Neil McCarthy and Guests at the Tap Room and Brewers Garden. It’s time to eat, drink and be merry. 98 Horseback Road, Westport. 508-636-2288, www.buzzardsbrew.com
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the Bay | January 2016
January 5: Join WEBOND – Women’s Empowerment and Business Owners Networking – for their Women’s Meeting, Dream Analysis: A Brief Insight Into Your Unconscious World, presented by Anne Crawford, and explore the nature of dreams in order to bring personal growth into your life. $5. 121pm. 16 Cutler Street, Warren. www. meetup.com/webond January 5, 12: If you want to sing out, sing out! The Chorus of East Providence invites you to their Open Sing, an open rehearsal for prospective songbirds that are interested in joining this non-auditioned choral group. 7-9pm. 2595 Pawtucket Avenue, East Providence. www.chorusofep.com
monetize your website effectively at the East Bay Chamber of Commerce’s event, Lunch N’ Learn: Analyze Web Data to Increase Your Web Traffic, and set yourself up for a successful 2016. Free to East Bay Chamber members, $5 for non-members. 12-1pm. 16 Cutler Street, Warren. 401-245-0750, www. eastbaychamberri.org January 18: Discover a real-deal winter wonderland as the Audubon Environmental Center hosts Martin Luther King Day Nature Activities. With naturalist crafting projects, nature stories, wintry nature walks and more, this
event boasts fun for the whole family. 10am-3pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org January 21: Immerse yourself in the holistic arts at the Ayurvedic Potions & Lotions Seminar, hosted by the Sacred Stone Academy for Massage and Ayurveda. Explore the foundational elements of Ayurveda as it applies to dermatology and overall wellness, and take home your product creations in this one-day workshop. $125. 10am-4pm. 850 Aquidneck Avenue, Middletown. 877-832-1372, www. newportmassageschool.com
January 7-9: Get those nimble fingers moving and grooving at the Quilt In, hosted by Quilters by the Sea at St. Barnabas Church. Bring along whichever project you’d like and spend some time getting to know your fellow guild members. Feel free to bring along sharable food, as well. It’s always more fun to quilt with company. Thursday 4-10pm, Friday 9am-6pm and Saturday 9am-5pm. 1697 East Main Road, Portsmouth. January 8: If the stress of the holiday season has effectively dulled your shine, don’t miss Chakra Shine: A Hatha Based Practice with Kerri Sloat at Tenth Gate Yoga, and enjoy a practice that fosters awareness while awakening and harmonizing your energetic body. The first installment of this weekly class is completely free to the public. 4-5:15pm. 1046 East Main Road, Portsmouth. 401-683-9642, www.tenthgateyogacenter.com January 12: Set yourself up with the tools you need to balance a sustainable wellness routine, regardless of how crazed your date book, at Simple Solutions for Busy Women: Health Active Lifestyle, hosted by WEBOND. $5. 121pm. East Bay Chamber of Commerce. 16 Cutler Street, Warren. www.meetup. com/webond January 13: Flex those mental muscles and explore ways to maximize and
Start WhErE YOU arE
Mic Check
The open mic scene showcases the inclusiveness of local music Open Mics are an ideal platform to test your mettle as a new musician on a stage where everyone is on your side in the spirit of nurturing the local music scene with an inherent connection between audience and performer. The Bay features a veritable treasure trove of open mics, ensuring that the time is right to start where you are and put yourself out there.
Sandywoods Center for the Arts with Gary Fish. 7-10pm. Tuesdays. 43 Muse Way, Tiverton. 401-816-5600, www. sandwoodsmusic.com
The Wharf Pub with Randy Robbins. 8pm. Tuesdays. 37 Bowen’s Wharf, Newport. 401-846-9233, www. thewharfpubnewport.com
Jimmy’s Saloon: Ocean Mic. 10pm. Thursdays. 37 Memorial Boulevard, Newport. 401-846-5121, www.jimmysnewport.com
Busker’s Irish Pub with Mike Warner. 9pm. Wednesday. 178 Thames Street, Newport. 401-846-5856, www.buskerspub.com
For an up-to-date statewide calendar and to submit your own listings visit www.thebaymagazine.com
Photography by Tony Pacitti
January 1: Dive into 2016 with some good will of the kookiest variety at the Newport Polar Bear Plunge. Held annually on New Year’s Day, this icy dip into the Atlantic benefits A Wish Come True, a RI organization that grants wishes for children ages three to 18 who are battling life-threatening illnesses. 12pm. 175 Memorial Boulevard, Newport. 401-846-0028, www. discovernewport.org
Gallery continued... January 23: Be sure to limber up and fasten those britches, because the time is right to kick up your heels with Pendragon: An Evening of Celtic Music and Dance, hosted at the Stone Church Coffee House – a sure-fire way to beat the winter blues. $15. 7:30pm. 280 High Street, Bristol. 401-253-4813 January 28: Are you or your teen gearing up for college, but don’t quite know where to start for financial aid? College Goal Rhode Island is available at Middletown High School to help you navigate the process, with financial aid professionals and hands-on assistance with the FAFSA to set you up for success. Free. 6pm. 130 Valley Road, Middletown. www.collegegoalri.org
www.fun107.com
January 29: For the first time in 16 years, proto-punk legends, The Dictators, take the stage at the Parlor Bar & Kitchen, flanked by Neutral Nation and Natur. Sure to bring the thunder, this show is set to be fist-in-the-air punk rock at its finest. $22. 8:30pm. 200 Broadway, Newport. 401-848-9081
if we shift
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January 31: Say yes to the dress, and all the fabulosity that’s in store at White’s of Westport as Fun 107 hosts the 25th Annual Bridal Show, featuring more than 50 industry experts on hand to ensure that your dream wedding comes to life. $5. 11:30am-4pm. 66 State Road, Westport. 508-999-6690,
$300,000,000 to Rhode Island’s economy each year!
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Wellness Matters
Photo courtesy of Studio 47
Fitspiration for the body and mind
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Totally renovated and still time to pick out the kitchen cabinets and appliances! Three bed room Ranch has cathedral ceiling, hardwood flooring throughout, living room and family room. Close to everything! Mandy Sullivan: 401-474-1861
Move right into this charming three bedroom Ranch. Granite countertops, stainless steel appliances, bonus room and hardwood flooring. Walk to water and just a short drive to local shops. Cathy Sousa: 401-474-8306
Step into your most mindful and balanced year yet with a litany of community events and programming for the whole family.
January 7: Studio 47 Grand ReOpening Celebration. 5:30-7:30pm. Free. 47 Maple Avenue, Barrington. 401289-2787, www.barringtonpilates.com
January 1, 8, 15, 22 & 29: East Bay Bikram Yoga Community Class. Suggested donation of $5-$10. 5-6:30pm. 36 Gooding Avenue, Bristol. 401-217-9010, www.eastbaybikramyoga.com
January 1-31: Kids Story Time Yoga at Create Power Yoga. $5 per child. Wednesday and Fridays. 11:45am12:15pm. 200 Newport Avenue, Rumford. 401-434-0262, www.createpoweryoga.com
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January 1-2: Tenth Gate and Mahatma Yoga Studio Free New Year’s Classes. 1046 East Main Road, Portsmouth. 401-683-9642, www.tenthgateyogacenter.com
January 11 & 25: Innerlight Yoga Free Information Session for Mindfulnessbased Stress Reduction. 6-7pm. 850 Aquidneck Avenue, Middletown. 401849-3200, www.innerlightyoga.com
Move right in to this sunny and spacious single level three bedroom and three bath corner unit. Renovated kitchen and baths and a finished lower level with private guest quarters, office, laundry room and work shop. Fabulous sunsets and all North Farm amenities. Tery Pedro-Matrone: 401-499-8245
Glamorous renovations have been done to this North Farm stunner. Enjoy fabulous water views including from the master bedroom. The kitchen boasts granite countertops, stainless steel appliances and gorgeous cabinetry. Sarah Principe: 401-374-7064
423 Hope Street, BriStol • 401-396-9849 • www.raveiS.com
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January 2016 | The BAY
41
Taste Test
by Julie Tremaine
Drink Your Vegetables Did you resolve to eat better this year? It all starts with getting enough fruits and vegetables. Nutrition experts say you should be getting between five and nine servings every day. Start your morning with one of these healthy drinks and you’ll be on track for a day of good eating choices.
Green Detox Juice >> From The Power of Juice, Middletown www.thepowerofjuice.com • • • • • •
1/4 pineapple, cut into cubes 8 oz organic kale, ends trimmed and thoroughly washed 1 organic cucumber, washed with skin on 1/2 lemon, trimmed of outer skin but with white pith intact 1 oz mint, washed with any black stems removed 1 oz ginger, washed with skin on
Blend until desired smoothness, or juice according to your machine’s instructions. Makes 2 servings.
Cherry Chocolate Decadence Smoothie From Bnourished Holistic Wellness and Nutrition, Saunderstown www.bnourished.com • • • • • •
4 cups frozen cherries 2 cups water I cup spinach (optional) 2 Tbsp hemp or sunflower seeds 1/4 cup raw cacao powder 1 fresh date or 1 Tbsp of pure maple syrup
Blend until smooth.
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the Bay | January 2016
Rainforest Smoothie
Black Forest
From Garden Grille, Pawtucket www.gardengrilleri.com
From The Juice Bar at Zenabelle, Bristol www.zenabelle.com
To a 16 oz glass, add: • 1/2 frozen banana • Fill to the top with frozen mango • Fill halfway with coconut milk • Top off with orange juice Into the blender, add: • a hearty stalk of kale, stemmed • a handful of spinach
• 1 cup of fresh organic kale (spines removed) • 1/3 cup of mixed organic berries (frozen) • 1/4 cup of chopped organic beets (fresh if possible) • 1/2 cup of organic coconut water • 2 Tbsp of raw organic cacao powder • 1 Tsp of organic vanilla bean extract • 1 Tbsp of raw organic honey • 1/2 cup of ice Optional: 1-2 scoops of organic vegan chocolate protein
Empty the contents of glass into the blender on top of the greens and blend until smooth.
Put all ingredients in a high speed blender, making sure that ice and berries are on the top. Blend well for 60 seconds.
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