The Bay May 2016 by Hey Rhody Media Co.

11Spinnaker.com Barrington $1,575,000 401.480.5574

5Courageous.com Bristol $2,295,000 401.480.5574

45 Seaview Avenue East Providence $1,249,000 401.965.9146

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

#1 in RI homes sold in 2015 pbn book of lists

(Providence Business News)

cele

275 Wood Street Bristol $549,000 401.641.4184

b r at

ing

65 Primrose Hill Road Barrington $559,000 401.714.4446

3 Elton Road Barrington $465,000 401.447.9217

16 Dolly Drive Bristol $649,000 401.480.5574

Contents

Photography by Michael Cevoli

May 2016

It may have only been open a year, but Hope & Main keeps pumping out food artisans

This Month 18 Little Rhody on the Big Screen Go behind the scenes with a producer putting RI in pictures

21 Catching Up with Hope & Main Warren’s culinary incubator has been going strong for over a year, so we checked in to see what’s cooking

Every Month

Amidst mansions and traditional coastal homes, a Newport couple renovates a ranch

27 Live Well Getting the Norse treatment at Hotel Viking 28 Home Style 31 Whole Body 32 Shopping 34 Style Connoisseur

37 Taste Westport’s neighborhood restaurant satisfies any craving 38 Review 40 News Bites 41 Taste Connoisseur 43 Rhody Bites

47 Gallery The return of Art Night means spring has finally sprung

50 Taste Test We celebrate National Barbecue month the only

5 Editor’s Note 6 Bay List

way we know how – with piles of meat

11 The Buzz Clothes Horse Clothing is designing chic, ethical looks in Barrington

On THe COveR: Some delicious food stuffs from Hope & Main. Photography by Michael Cevoli.

12 On the Bay 15 Bay Views May 2016 | The BAY

William Raveis The Largest Family-Owned Real Estate Company in the Northeast

S ! INE LEX E P OMP H T C O ND

661 Metacom Ave, Bristol • $145,000 NEW PRICE! Wonderful opportunity to own an affordable two bedroom townhouse style end condo unit! Centrally located you have easy access to restaurants, banking and shopping. Tery Pedro-Matrone ~ 401.499.8245 LTI ! MU NG W ISTI E N YL L MI FA

The Bay, 1070 Main Street, Suite 302 Pawtucket, RI 02860 • Fax: 401-305-3392 www.TheBayMagazine.com @TheBayMag mail@providenceonline.com For advertising rates call: 401-305-3391

SID ST WE ING! W NE LIST

133 Gibson Road, Bristol • $384,500 Exceptional Colonial on the West Side of Bristol! Pride of ownership shows throughout this home. Features an open floor plan, bamboo flooring, cooks kitchen and new family room. Tery Pedro-Matrone ~ 401-499-8245

Contributor

TIN LIS

54 Wood Street, Warren • $269,900

45 Dearborn Drive, Riverside • $226,000

Well cared for three family centrally located in Warren. Just steps to the bike path and Rt. 114. Spacious units with updated mechanicals for all units. Large yard and separate utilities. Sarah Principe ~ 374-7064

Meticulously maintain Cape, not a thing to do, but move right in!Brick fireplace in the living room and dining area combination, hardwoods throughout, central air conditioning and a lovely three seasons room. Two car garage on a large corner lot. Tery Pedro-Matrone ~ 401-499-8245

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 Shelley Cavoli: Shelley@ProvidenceOnline.com Louann DiMuccio-Darwich: Louann@ProvidenceOnline.com Ann Gallagher: Ann@ProvidenceOnline.com Kristine Mangan: Kristine@ProvidenceOnline.com

O ND CO ! W ING E N IST L

Michael Cevoli Photographer Michael

Cevoli

has

Stephanie Oster Wilmarth: Stephanie@ProvidenceOnline.com

been

as our sister publication ProviEnjoy waterfront living at its best! Southerly facing home with three bedrooms, separate guest quarters, new sea wall, community club association available and no flood insurance required! Erin Venditti~ 401-255-5019

4 John Street, Warren • $323,000 Move right in to this light filled three bedroom townhouse. Features include bamboo flooring, granite and stainless kitchen, private deck and yard. Easy access to all amenities! Tiffany Thielman ~401-286-6159

www.raveis.com Bristol | Westport | NeWport | provideNce

423 Hope Street | Bristol, RI 401-396-9849

Dan Schwartz: DanS@ProvidenceOnline.com Kimberly Tingle: Kim@ProvidenceOnline.com

shooting for The Bay, as well

4 Shell Road, Touisset • $430,000

Elizabeth Riel: Liz@ProvidenceOnline.com

dence Monthly, since finishing his graduate studies at RISD in 2009, continuing a lifelong love of photography. This month he worked on our

Contributing Photographers Tiffany Axtmann Judith Gardner Kendall Pavan St. Laurent Mike Braca Force 4 Photography Michael Cevoli Contributing Illustrator Ashley MacLure Contributing Writers Keith Andrade: @AndradeK Erin Balsa

cover story (page 21), which

Alastair Cairns

checks in on Warren’s culinary

Claire Flanagan

incubator Hope & Main. “I have been continually im-

Elyena “Nellie” de Goguel Andrea E. McHugh: @NewportStyle Jamie Merolla

pressed with what has been

Nina Murphy

going on in there,” he says.

Kelly Payton

“The makers that we were able to meet up with were beyond gracious with their time, allowing me to interrupt their busy production schedules, and they were all willing to

John Taraborelli: @JohnnyTabs Cindy VanSchalkwyk Interns Cameron Bryce Kendra Genereux Katlynn Grenier Member of:

the Bay | May 2016

Audited by:

talk about and share recipes, ideas and food.”

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 ©2016 by Providence Media, All rights reserved.

Mollie Stackhouse Samantha Santos Samantha Westmoreland

Editor’s Note The Local Bounty

20% Discount for anyone in the hospitality industry

Monday “in The Biz"

Free appetizer or Dessert (with the purchase of two entrées)

Wild Wednesday

sunday Kids Eat Free

Tuesday

Thursday Wine & Dine

Mon-Fri 4:30pm-6pm

all pasta entrees $10 each

A couple of years ago, Lisa Raiola had a crazy idea: to create a place where the small-batch food artisans of Rhode Island could have access to professional grade production space. Now, Hope & Main is one of the state’s main food centers: it’s home to a farmer’s market, cooking and food education classes and dozens of local gourmands making everything from chocolate truffles to smoked fish to paleo desserts. A year into a fully functioning Hope & Main, this month we’re taking a look

at what happens inside these hallowed (and delicious) halls. We think you’re going to like what you see – and what you taste.

1/2 priced bottle of wine (with purchase of two entrées)

(with purchase of entrée)

$1 raW Bar

Join us Mother’s Day May 8th open 12-6 32 Barton avenue, Barrington • (401) 247-0017 • bluewatergrillri.com Mon-Thurs 4:30pM –9pM • Fri-saT 4:30pM –10pM • sun 4pM –9pM

Join us in celebrating our

10 Year Anniversary! Saturday, May 21 • 9am - 5pm

25% Off* Resale Clothing FREE Balloons & Mini Cup Cakes** Meet Princess “ELSA” Face Painting 10:00am-12:00pm 12:30pm-2:30pm Crafts & Coloring All day Seekonk Square, 20 Commerce Way, Seekonk 508-336-7757 | childrensorchard.com | Like us on Facebook! *Cannot combine offers, no store credit, discount cards or coupons. **While supplies last.

See how far Hope & Main has come in just one year on page 21

try Woole n u Out

Prana Exofficio North Face Bogs Merrell Zutano Fresh Produce Toad & Co. Teva Lulu B Hatley

r t’s

doo rS

ns tore

Photography by Michael Cevoli

Quality Clothing, Outerwear & Gifts Croakies Boogie Boards Crocs Southern Tide Keen Ibex SmartWool Darn Tough Royal Robbins Woolrich

842 Main Rd Westport, MA • (508) 636-5661 • countrywoolens.com Monday-Saturday 9:30-5 • Sunday 11-4

Send us a letter Email us a letter to the editor to Mail@ProvidenceOnline.com and it could be published in an upcoming issue.

Mother’s Day Gifts & Spring Decor at

Read us online PROVIDENCE APRIl 2016 #234

Monthly

Full issues of all our magazine available on www.TheBayMagazine.com

A taste of

the South

on the West Side

Shakespeare arrives in PVD Talking about

big ideas at TedX

What’s

Bre w i ng in Providence Craft beer is having its moment

Pretzels and beer at the new Malted Barley on Westminster Street

Find us on Facebook

Reach out to us at The Bay Magazine

3124 East Main Road (Rt. 138), Portsmouth, RI • 401-683-3124 Mon.,Wed.-Sat. 10–5:30, Sun. 12–4 (closed Tuesday) • www.CoryFarmsRI.com

May 2016 | The BAY

Cultivate The Garden Within…

w h a t ’s h a p p e n i n g o n

TheBayMagazine.coM

Purveyors of unique and unusual plant material, pottery, fountains and garden decor.

Be sure to join us for one of our many exciting classes and events! THE FARMER’S DAUGHTER 716 Mooresfield Road (Rt. 138) Wakefield • 401-792-1340 Open Daily 9am-6pm • www.thefarmersdaughterri.com

Join Us May 3rd through May 14 as we celebrate 20 years!

50% OFF

Anniversary Sale! J&J Diamond Jewelers 167 Borden Street, Fall River, MA • (508) 676-7169 • jjjewelry.com

fresh local fish & shellfish prepared foods • fine wine • craft beers

H E y r H O Dy ! Think fresh thoughts for your home and garden with the latest issue of Hey Rhody, featuring gorgeous RI homes, tips on creating your own patio oasis and the secret to a perfect dinner party.

NEItHEr cOOLEr, NOr Wa r m E r . D I S c U S S . The state’s new tourism slogan got run out of town real quick. Head over to TheBayMagazine.com to see some of our backup slogans, plus a rundown of the lessons we all need to learn from this experience.

1365 Fall River Avenue Seekonk • 508-336-6800 tonysfreshseafood.com

Beautiful Hair Starts Here! Davines. Olaplex. Wella. YOungblOOD COsmetiCs

FO L LOW U S Because we’re awesome on social, too

facebook.com/TheBayMagazine

@TheBayMag

@HeyRhody

DINE WELL Our statewide dining guide will keep you informed and well-fed

RhodyBites.com

681 Hope Street, Bristol • (401) 396-5457 • zocohairandbody.com

the Bay | May 2016

Events and community highlights delivered to your inbox weekly

Hey Rhody newsletter at www.TheBayMagazine.com

A DIFFERENT DEAL EVERY DAY OF THE WEEK

May 8th is Mother's Day BOOK YOUR TABLE NOW!

50% OFF APPETIZERS MONDAY-THURSDAY 4-7PM FRIDAYS 4PM-CLOSE CATHEDRAL BAR & LOUNGE, SKYLINE BAR

50% OFF APPETIZERS $20 SANGRIA PITCHES

4PM-CLOSE, ENTIRE RESTAURANT

Bridal/Baby Showers starting at $26* Dinner Packages starting $40* *PRICES ARE PER PERSON, EXCLUDING TAXES AND SERVICE CHARGES.

Contact Cara Gale cgale@chapelgrilleri.com 401.944.9900 x 2 ChapelGrilleRI.com

CRISPY SALMON

3000 Chapel View Blvd. | Cranston, RI | 401.944.4900

Summer [suhm-ma] noun

1. What we wait nine long months for. 2. See beaches, lobster rolls, block parties, Del’s, the parade, farmer’s markets, WaterFire, clam cakes, sunset cruises and cold Gansetts. and more! fresco dining day trips, al mer events, Beaches, sum

Hey Rhody [hey ro-dee] noun

dy.com www.HeyRho

1. A guide to help you get the best of every season in Rhode Island.

2. A free, all-glossy magazine found statewide; brought to you by The Bay.

201 6 FRee

Summer Guide the n o in s t ee str June! ly com ear yRhody. He

Get the moste out of Rhodst Island’s be n seaso

view Drinking in the rd Gua at the Coast agansett House in Narr

May 2016 | The BAY

SUMMER CAMPS Go to TheBayMagazine.com for our online camp directory

rtists’ e XCHANGe

empowering young minds

GORDON SCHOOL

summer program 2O16 at www.gordonschool.org/camps East Side Monthly Camp Ad 3_16_Layout 1 3/7/16 10:17 AM Page 1

Nursery to eighth grade, East Providence, RI 401-434-3833

Lincoln School

P ROV I D E N C E summer camps ROBOTICS surfing

An exceptional camp experience for boys and girls of all ages and skill levels, led by Brown University’s varsity coaches, their staff and current Brown athletes. Baseball • Basketball • Fencing Field Hockey • Football • Ice Hockey

LITTLE LYNX

Lacrosse • Rowing • Rugby Soccer • Squash • Tennis

SQUASH ACTING

FOUR CAMPS FOR GIRLS—PLUS, OUR COED LITTLE LYNX FOR AGES THREE THROUGH SIX! Learn more and register: www.lincolnschool.org/camps

Volleyball • Water Polo • Wrestling

Sponsored by the Brown University Department of Athletics and Brown University Pre-College Programs. BROWN UNIVERSITY SPORTS CAMPS ARE OPEN TO ANY AND ALL ENTRANTS.

Learn tO

SUMMER PROGRAMS

RISD

FenCe!

Rock Band Camp Broadway Cabaret Beatles Improv Camp Blues Guitar Workshop AND more!

YOUNG ARTISTS

CAMPS & CLASSES

ALL AGES

For more information, visit www.michellelavinmusic.com or contact Michelle Lavin, at 401-289-0820. 286 Maple Ave Barrington, RI 02806

Hands on Summer Fun for children ages 4-16

TO R EG I ST E R A N D F I N D M O R E I N FO R M AT I O N

June 27th

For Kids ages 8 & up Full & Half-Day Camps Beginner through Advanced Professional Coaches

Summer Camp at the Norman Bird Sanctuary!

Summer Camp Runs June 20 - Aug 12 Programs for Pre-K - 8th grade Camp includes hiking, games, crafts and a trip to the beach!

art • sports • cooking • drama natural science • forensic science PLUS OFFICIAL RED SOX BASEBALL CAMP

Convenient location in East Providence

www.providencecountryday.org 660 Waterman Ave. • E. Providence, RI 401.438.5170

Details & Registration:

normanbirdsanctuary.org

RIFAC.Com • 401.434.2404

friends academy

S P

U R

M O

AGES 6–17

CE.RISD.EDU

Camps start

Enroll before May 15th and save $15

FO R K I DS & TEENS

M R

E A

401.846.2577 |

normanbirdsanctuary.org

St. Philomena School

3 yr. olds to Grade 9

JUNE 13 - AUGUST 5 Mon.- Fri. 9 am - 3 pm Mornings, afternoons, or all day! Before and after care available.

Summer Camps Programs! Camps include: All Ball Sports & Games, Amazing Race, Broadway Bound, Blast Off to Kindergarten, Movie Making, Peek-A-Pre-K, Tiny Titans, Yolo, Yolo Extreme & more!

For more information or to register, c a l l 5 0 8 . 9 9 9.1 35 6 or v i s i t w w w.f r i e nd s a c a de my 1 8 1 0.or g arts • sports • drama • academics • cooking • computer programming • adventure + survival • science • K-3rd theme weeks • ropes course

Calling all Campers to join in the excitement, fun and challenges! Camps for children PK to grade 8. Different camps run from the last week in June to mid-August. For more information visit www.saintphilomena.org or contact: Amanda Legare, Camps Coordinator (401) 683-0268, ext. 117 or alegare@saintphilomena.org St. Philomena School ● 324 Cory’s Lane, Portsmouth, RI 02871● On beautiful Narragansett Bay

Enjoy Casual Al Fresco Dining Overlooking Bristol Harbor And Narragansett Bay. OpEN SEvEN DAyS A WEEk Full Menu AvAilAble Monday to Saturday 12:00pm-10:30pm Sunday 12:00pm-9:30pm

Trendy Jewelry & Gifts SM SM

Fine Clothing & Accessories

937 Main Road, Westport, MA • 508-636-0063 deniscloset.com • Mon-Sat: 9:30-5:30 & Sun: 11 to 5

At Home on the Waterfront

breAkFAst AvAilAble Saturday & Sunday 8:00am-11:30am

259 Thames Street Bristol • 401-254-2005 • DeWolftavern.com

Coldwell Banker Residential Brokerage

This Is Home Home Buying and Selling • Relocation • Mortgage

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stunning loft Condominium lends itself to sophisticated living. The hardwoods, wall texture and exposed beams contrast beautifully with the sleek kitchen and modern amenities. steps away from a private marina, pool, restaurants and shopping. boat slip included. $995,000

9 year young almeida built house which abuts conservation land. granite & stainless viking applianced kitchen, high ceilings, crown moldings, hardwoods, fireplace, central air, 2nd floor laundry. Fabulous Master Suite w/ Whirlpool tub. sliders to patio and fenced yard. $ 479,900

raised ranch with two bedrooms and two baths. Finished lower level. New high efficiency heating system. House situated on a large fenced lot. $ 239,000

breathtaking views of The sakonnet river from this well maintained 3 bedroom home. Cathedral ceilings, large sunny windows and gracious decks. living room with fireplace, family room with pellet stove. updated roof, septic, exterior and furnace. indoor heated pool. $ 595,000

280 County Road, Barrington • 401-247-0202 495 Hope Street, Bristol • 401-253-4050 ColdwellBankerHomes.com © 2016 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

the Bay | May 2016

Buzz On the Bay • Bay Views

The Buzz People and places on the Bay

Photography by Brad Smith

Responsible Chic Bianca Jones is the founder and creative mind behind Clothes Horse Clothing, where she prides herself not just on the uniqueness of her designs but on the ethical practices used in her materials. She’s also had her work featured in StyleWeek, so she’s kind of a big deal. Read on to find out all about this homegrown designer.

Buzz on the Bay froM PaGe 11

Embrace Individuality Clothes Horse Clothing brings vibrant and whimsical styles to the Rhody fashion scene Chic, handmade, vintage-inspired clothing and accessories made in a 100% environmentally conscious way? You may think that sounds too good to be true, but Bianca Jones, owner and designer behind Clothes Horse Clothing, is doing just that. The Barringtonbased designer has been featured multiple times in StyleWeek, designing for over five years and selling commercially for three, with products available at Weird Girl Creations Pottery Studio. Bianca describes how growing up she was a bit of a tomboy, afraid that dressing up would draw unwanted attention and commentary from her peers. One day during her freshman year of college, where she studied ceramics and art education, she came home from class and found an old sketchbook, filled with fashion illustrations. She realized that the fear that controlled the way she dressed had also prevented

her from experimenting with sewing and constructing her own garments like she’d always wanted. “So,” she says, “I watched a video on YouTube about pattern drafting and purchased four yards of this awful galaxy printed textile from the sale section. Several hours later I had an awesome pair of pants with a bow front that acts as functioning pockets. I still wear them today. With my first success, sewing and design have become an addiction with an impressive hold over my life.” Now she runs the ceramics program at a local high school and runs her business afternoons, nights and weekends. Bianca’s story of finding her confidence is definitely reflected in the style of her designs – both in the bold, fun clothes she makes and the mantra of her whole line, which is all about innovating and being confident in yourself through fashion. The “Clothes Horse Manifesto,” which is

featured on the Clothes Horse website, is a collage of inspirational quotes and tips such as, “Embrace individuality,” and “Remove the phrase ‘I can’t pull that off’ or anything to that effect from your vocabulary.” Bianca’s designs aren’t just about expressing yourself freely; she’s also extremely dedicated to making sure her clothes come from an ethical place. “As a designer, I’m committed to the idea of small batch, American-made garments with natural and man-made materials,” she says, “As an animal lover, we’ve committed to removing all animal products from our design.” Clothes Horse sources materials from textile recycling programs, vintage shops and U.S. based textile companies, and always make use of any scrap fabric or materials – so you can look good and feel good about what you’re wearing. Weird Girl Creations Pottery Studio, 33 Kent Street-Suite B, Barrington.

Bianca Jones designs quirky, retro-inspired looks with ethically sourced materials

401-247-1397, www.ClothesHorseClothing.com, www.WeirdGirlCreations.com –Claire Flanagan

Unified Guitar Works is Ready to Rock Crafting a new line of six-strings in Warren In the Peck Grain Building behind the fire station in Warren, Bill Paukert is making electric guitars. “Most Telecasters are made out of solid wood, usually alder or ash,” he tells me about Fender’s iconic guitar as shows me The Maven, one of his three finished Unified Guitar Works prototypes. It’s been two years since he began to design the instruments, subject his concepts to rigorous testing, modifications and, finally, fabrication and sale. Bill’s guitars aren’t solid wood, but partially chambered. They’re also crafted from bamboo, with aluminum front and back plates. “I love wood and metal together,” he says, “It’s timeless. I think it’s

the Bay | May 2016

classic.” Beyond surface aesthetics, those elements each contribute greatly to the sound, with the cool precision of the metal and the warmth and extra resonance of the partially chambered wood combining to give each of his guitars their unique sonic quality. The three models use the design and hardware of iconic guitars as a jumping off point for Bill’s own aesthetic and technical tweaks. There’s the Maven, whose body is most reminiscent of Fender’s Telecaster, and the Arbiter, which resembles a Les Paul Junior. But the Zephyr, which borrows from Fender’s Jazzmaster and Jaguar series guitars, has potential to be a real monster. The Jazzmaster and

the Jag, according to Bill, were known for their galaxy of electronic configurations. In honoring that tradition, he made sure that the Zephyr’s hardware reflected that electric eccentricity. Though they all share DNA with famous axes, it’s the bold statement made by the shiny aluminum combined with the deep, natural beauty of stained bamboo that Bill hopes will make his Unified guitars stand out – they will, they’re gorgeous – and stand together. “You start to get a line look. It starts to establish an identity. When you see them all together you think, ‘That’s a Unified guitar, man!’” www.UnifiedGuitarWorks. com –Tony Pacitti

Bill Paukert with two of Unified’s debut guitars – the Arbiter and the Zephyr

Photography (top) by Brad Smith, (Bottom) courtesy of Unified Guitar Works

GuITar Man

Buzz on the Bay CharITaBLe ChaLLenGe

Barbelle Looks Pretty in Pink

A night of fashion, fitness and fundraising Last year, Kerry Mcelroy, owner of Barbelle (Real Fitness for Women) in Swansea, said to her employees, “Let’s pick a fundraiser and spend the entire year working on that cause.” In an effort to combine her passions for physical wellness and fundraising, Kerry created The Red Dress Challenge, which culminated in Barbelle raising almost $5,000 for the American Heart Association. This year, Kerry is hosting The Pink Dress Challenge in support of the Gloria Gemma Breast Cancer Resource Foundation. The event consists of a 12-week weight loss and fitness challenge that kicked off

on January 24, in which 109 women, split into five teams, have been partaking in weekly group workouts and presentations about weight loss. The participants are encouraged to test their limits and try new exercise classes throughout the challenge, like taking a yoga class or trying a spin class. To build competition at the end of 12 weeks, all the trainers sit down and pick a winner from each team, and those five winners will strut their stuff on the runway at the Fashion Show at the Venus de Milo in Swansea on May 10. Tickets to the event are $50, and all proceeds will go directly to The Gloria

Gemma Breast Cancer Resource Foundation, assisting Barbelle’s team of walkers participating in the GloriDays 44-mile Breast Cancer Walk. Gloria Gemma and Barbelle have a common goal, as Kerry says, “My business and the foundation are trying to help women of all shapes and sizes.” Although Kerry’s initial plan for future Barbelle charity events was to support a different organization each year, she admits, “I really like working with Gloria Gemma. We may serve the community better by [supporting] the same group.” Kerry

discloses that she has personally trained 20 breast cancer survivors since the fitness center’s opening and almost 40 percent of Barbelle’s members come from the surrounding area that the foundation serves. Evidently, Gloria Gemma’s mission resonates with Kerry and Barbelle’s members. Kerry is excited about the upcoming event and Barbelle’s future with Gloria Gemma: “We’ve got a foundation that we love.” 1707 Grand Army Highway, Swansea. 508-674-5220, www.BarbelleFitness.com –Samantha Westmoreland

VoICes of The Bay

Doing Garden Time

Photography by Force 4 Photography

Vera Bowen shares her green thumb with inmates Vera Bowen feels her life has been very blessed which is why she spent many years giving back as a volunteer for hospice and in child abuse advocacy programs. It was her role as then President of Rhode Island Federation of Garden Clubs in 2010 that led her to create with two other women Garden Time, an award winning nationally recognized program for planting and cultivating vegetable and herb gardens with inmates at the Rhode Island Adult Correction Institution: Men’s Maximum Security Facility, Men’s Medium Security and the Women’s Minimum Security Facility. Originally from the village of Bill Quay, England, Vera completed her university studies before immigrating to America after meeting her husband Kevin, a native New Yorker. The couple has called Bristol home for 21 years. Her then neighbor encouraged Vera to attend a Bristol Garden Club meeting which whetted her interest in all things green. Currently the New England Region Director of Garden Clubs overseeing its six states and 23,000 members, Vera is a Director of the RI Horticultural Society and is a national accredited flower show judge. She has been a longstanding member of the Bristol Garden Club, a volunteer in Blithewold’s gardens and is a past director of RI Children’s Garden Network. To learn more or make a donation

to Garden Time check out www.GardenTime.us. Vera is available for speaking engagements and can be reached at VeraBowen@gmail.com

I am like the nurse whose children always have a cold. I am great at working in other people’s gardens but my own tend to suffer dreadfully because I am so busy. In 2010 I was looking for a president’s project and Kevin who is a Toastmaster had come back from a meeting and had a book Toastmasters in the Prison and I thought if they can do Toastmasters in the prison why can’t they do gardens? I had recently read an article about parts of the country trying to bring back prison gardens and make them sustainable. I thought this might work. I contacted the Department of Corrections and about a year and a half later in 2011 they paired me with Kate LaCouture and Terry Meyer who had also wanted to start a garden in the prison and we formed Garden Time.

our idea was to introduce fruits and vegetables for better nutrition and to augment some of the inmate’s food. Men’s Maximum has a population of 450, the men in my program are in for life with no chance of parole. Men’s Medium has 1,100, we can’t expect to grow enough so we have an herb garden and with Women’s Minimum

there is a children’s garden of vegetables and fruits, a labyrinth of seasonal, annual and perennial flowers, and plans for a walking trail. We began with Men’s Max and met several times with ACI officials. They chose people who they felt well suited for the program. It is a privilege for the prisoners to participate. We met with 11 men in a classroom and discussed the goals and what they expected of us. Each man did a graph of what they would like to see in the garden, some of the drawings were quite elaborate and we created a landscape design using all their drawings. We broke ground in 2011 with a 6,000 square foot section. It is completely organic. We taught the men how to take soil samples, how to read RI seasonal planning charts, know the scientific names and differences between herbs and weeds. The men are involved with every aspect. For the prisoners at Men’s Medium and Women’s when they are released we give them certificates in basic horticultural skills. We know of four women who have gotten jobs in a relating field.

When we started at Men’s Max we didn’t know what to expect from them. In six years I have never had anyone be inappropriate with me in any way. I was told there are fewer discipline

Vera Bowen hopes to give inmates a skill they can use upon release

problems with the those who participate in the program. They so value it and enjoy digging in the dirt together with us they don’t want screw that up. We have a huge strawberry yield and one year we had so many strawberries the prisoners asked the Captain if I could bring the berries back to the East Bay Food Bank. It was their way to give back. The people we work with trust us so much. It has been gratifying to work with them and see them work so hard. The greatest thing I have learned is no matter what they have done there is goodness in everyone. It has been a humbling experience for me. –Nina Murphy

May 2016 | The BAY

Wendy Heaney REALTOR® • Relocation SpecialiSt

“

As an Army Spouse for over 26 years, I know what it means to MOVE!

This Mother’s Day give her a gem of a bouquet. Shop fine jewelry, luxury watches, and boutique designs at Caron Jewelers, and make her day a dazzling one!

Located In the downtown

Century 21 Fine Homes & Estates Multi-Million Dollar Producer Award 2014/2015

hIstorIc dIstrIct

401-924-2465

473 Hope Street, BriStol • 401-253-9460 bristoljewelrydesigner.com

WHeaney@c21neWpoRt.com WWW.HomeSWeetHeaney.com

The Joys of Perennials

May 7th! Our Annual

Perennials, plants that return every year, offer forms and blooms that can’t be found with annuals. With perennials, the garden becomes more dramatic and colorful each year, without replanting. The challenge is to have a long season of bloom with the understanding that each variety provides a few weeks of blooms. This makes for a garden that offers a changing look from week to week all season long. While annuals have their place in the garden to bring all season bloom, perennials offer shapes and flowers that annuals can’t.

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The graceful display of Bleeding Heart or the elegance of Japanese Iris can’t be found in an annual. Perennials, being more or less permanent residents in the garden should be prepared for fairly deeply with lime, compost and a modest amount of fertilizer. This preperation will support growth and bloom for years to come. As the hot summer weather comes, watering is helpful. Water deeply on a 7-10 day schedule to keep the plants happy. Mulches will aid in keeping weeds at bay and moisture conserved.

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East Bay Stories Small businesses making a big difference

Blount Clam Shack in Warren

Blount Seafood Brings the Best of the Seas Pioneers in the state’s seafood business, the Blounts have been shucking clams and oysters from the Narragansett Bay since the 1880s. By 1946, the Blount family business transformed from an oyster house in West Barrington to the Blount Seafood Corporation, consisting of several businesses serving local favorites to the Rhode Island community. Now, the company has grown to Blount Fine Foods, and includes wholesale, retail and restaurants. Blount Market guarantees high quality seafood and shellfish every day, caught fresh from the Market’s own lobster boats. If you’re in the mood for a chowder or bisque, choose one of Blount’s famous soups, with a variety of organic, gluten free, and dairy free options available. As spring turns to summer, take advantage of the warm weather and visit one of Blount’s Clam Shacks. Located along the water in Warren, sit outside and sip an icecold beer, bite into a giant juicy lobster roll, or dive into a plate of Rhode Island’s best clam cakes. Rest assured – Blount’s favorite clam shacks aren’t solely seasonal. Check out the year round location in Fall River, for whole belly clams every day of the week, or visit the large soup store attached to the restaurant. The market is open year round for fresh seafood, dinners to go, salads, gourmet soup and chowders, and clamboils. Whether eating seaside at the Clam Shack or picking up from the market on the go, Blount delivers the best local seafood from the bay to your belly.

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Smallest State, Greatest Backlot One of the best parts of living in Rhode Island is that no matter where you are standing at this moment, you are less than an hour from the beaches of Narragansett, the theaters and restaurants of Providence, the mansions of Newport and the woods of Glocester. It is precisely this wealth of locations in convenient proximity that has helped make Rhode Island an attractive place not only for its residents and tourists, but also for production companies looking to make movies. Over the past ten years, Rhode Island’s film industry has grown significantly. Since 2011, the Ocean State has served as the backdrop for Wes Anderson’s Moonrise Kingdom, Woody Allen’s Irrational Man and Maya Forbes’ Infinitely Polar Bear, for which Mark Ruffalo was nominated for a Golden Globe in 2016. This year will see a number of films shot in Rhode Island hitting theaters, including Sacha Gervasi’s November Criminals, the Martin Scorsese-produced Bleed for This and the third installment of highly successful The Purge franchise, The Purge: Election Year. As Steven Feinberg, Executive Director of the Rhode Island Film and Television Office, explains, this boom, in large part, can be attributed to Rhode Island’s 25% movie production tax incentive. The program – which Steven says was one of the first of its kind and has since been “emulated by many other states” – allows Rhode Island to compete financially with other states and countries that offer tax credits to production companies. But that isn’t the whole story. As Steven puts it, “In the big city, you’re

the Bay | May 2016

a number, but in Rhode Island, you’re a neighbor.” Rhode Island’s small size, which could be seen as a detriment, has been turned into one of its greatest assets. As the Film and Television Office’s website proclaims: “Welcome to Rhode Island: Smallest State, Greatest Backlot.”

From Cumberland to Hollywood (and Back Again) To find out if this slogan held up, I recently spoke with Erika Hampson, coproducer of The Discovery, a current production starring Robert Redford. A native of Cumberland, Erika was instrumental in bringing The Discovery to Rhode Island as well as Infinitely Polar Bear and the forthcoming drama Measure of a Man directed by Jim Loach and starring Donald Sutherland, Judy Greer and Luke Wilson. Asked why she encourages producers and directors to film in Rhode Island, I heard many of the same qualities touted by Steven. “This state gives filmmakers much to play with,” Erika says. “Creatively speaking, there’s a lot of variety and so many different looks. The beach, the city, fancy, gritty.” Even though she’s now a resident of New York City, she says that working in Rhode Island allows her to come home, both professionally and personally. “I’ve been here enough times now that I know the crew and key players. Also, with my family still living in Cumberland, it’s nice to be able to spend time with my parents and my brother and his family on the weekends. I can’t do that if I’m working in New Orleans or Vancouver or one of the many other places I’ve been lucky enough to work in.”

Erika’s work in Rhode Island has not gone unnoticed. On the night of this year’s Academy Awards, the state’s film community gathered at Veterans Memorial Auditorium to kick off the 20th Anniversary of the Flickers’ Rhode Island International Film Festival and celebrate the achievement of Erika and four other honorees – Chad A. Verdi, Trudy Coxe, Richard Marr-Griffin and Mauro Colangelo. Receiving her Producer’s Circle Award, Erika credited Steven and “the fantastic local crew” for making working in Rhode Island “such a wonderful experience.” She also praised Chris O’Donnell and Kevin Sciotto, heads of the New England Studio Mechanics Union, saying, “I would make all my movies in New England if it meant getting to work with both of them every time.”

Jason Segel has been on Aquidneck Island filming The Discovery with Rooney Mara and Robert Redford

The Next Generation of Filmmakers Along with bringing production jobs and tourists to the Ocean State, the boom in Rhode Island’s film industry has been credited with increasing students’ interest in film careers. As Steven explains, his office has helped connect college students with internships on a number of recent productions. He has also been able to act as a liaison, bringing in filmmakers to speak about movie making with students. Asked about her own start, Erika says she began her career as a personal assistant. Graduating from Boston College in 1999, she moved to

New York, first landing a job on The Queen Latifah Show and, two years later, becoming Vincent D’Onofrio’s assistant on the long-running crime procedural Law & Order: Criminal Intent. She made the jump to producing in 2008 when Vincent directed the indie horror-musical Don’t Go in the Woods. Since then, Erika has worked as a producer on numerous projects, including Robot & Frank, winner of the Alfred P. Sloan Prize at the 2012 Sundance Film Festival, and God’s Pocket, starring Rhode Island’s Richard Jenkins, Christina Hendricks and the late Philip Seymour Hoffman. So what advice would Erika give

Photo credit: Eva Rinaldi, CC BY-SA 2.0

Discover why Rhode Island has become so attractive to filmmakers, including one Rhode Island native

to students in Rhode Island interested in working in the film industry? “Do whatever it takes to get your foot in the door. If you hear of a movie coming to town, be proactive. Call the production office or wander by the set to talk to anyone who looks official and offer to work your butt off… for free, if necessary.” Though she is currently helping scout sites and manage budgets, Erika makes it clear that she started by

getting people coffee, arriving to set early, and staying late. “When you’re starting out,” she says, “No task is too small or menial. You may not realize it, but if you are a hard worker, if you’re kind and if you have a good attitude, people will take notice and they will want to keep you around.” She concludes, “In this business, it takes a little luck and timing to get that first opportunity. The rest is up to you.”

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fresh ingredients fresh air, fresh food Robert Redford stars in The Discovery, the most recent movie being filmed in the state

On Location The most recent film to shoot in RI, The Discovery, brought Robert Redford – leading man of All the President’s Men, The Sting and Butch Cassidy and the Sundance Kid (not to mention an Oscar-winning director for his movie Ordinary People) – back to Rhode Island to work on a movie for the first time since starring in The Great Gatsby more than three decades ago. As with The Great Gatsby, much of The Discovery was shot in Newport. However, this time around the ocean-side setting was used to create a very different atmosphere. While Gatsby was a rags-to-riches playboy, Robert’s character in The Discovery is a scientist whose proof that an afterlife exists leads millions to take their own lives in order to reach it. Robert was not the only celebrated actor who came to Rhode Island to participate in the project. Rooney Mara, who recently earned her second Oscar nomination for her performance in Carol (her first was for The Girl with the Dragon Tattoo), took on the role of a woman with a tragic past who falls in love with Robert’s troubled son, played by Jason Segel. Known for his comedic turns (Saving Sara Marshall, The Muppets), Jason demonstrated a gift for drama in his striking portrayal last year of writer David Foster Wallace in The End of the Tour. The Discovery, billed as a sci-fi love story, looks to be a continuation in this new turn in his career. Charlie McDowell, who co-wrote the script with Justin Lader, directed. If his last feature film, The One I Love (also written by Justin) is in any indication, I think we can expect The Discovery will keep us on the edge of our seats until the credits roll. At once eerie and comedic, The One I Love, starring Mark Duplass and Elisabeth Moss, is a relationship drama with a twist I can’t spoil (you really need to see it for yourself). Shot almost entirely at one location, the film demonstrated what Charlie could achieve with constraints. I, for one, am eager to see what he does with a broader palette.

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Hope & Main Then and Now Warren’s resident food incubator encourages food startups and nurtures the spirit of entrepreneurship By Alastair Cairns • Photography by Michael Cevoli

Every morning, lumbering vehicles pull up to the 100-year-old elementary school in Warren, carrying that most precious cargo: Rhode Island’s future. I’m talking of course of canning jars, spices and desiccated coconut. It’s been 18 months since Hope & Main became Rhode Island’s only food business incubator and as the traffic shows, it’s already beginning to pay dividends. Like most new information I’m confronted with, when I first heard of Hope & Main, I thought of it purely in terms of food. As it turns out though, what we have in Hope & Main is a manufacturing hub, leveraging Rhode Island’s strengths – culinary excellence, fantastic farm produce, robust direct-to-consumer food sales and tourist dollars – to give our entrepreneurs and our state a competitive advantage. May 2016 | The BAY

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From Soup to Nuts Many of the well-documented benefits of incubators are amplified when it comes to tightly regulated food production. The same oversight which protects the public health means barriers to entry in the food industry that heighten costs and risks for a new business. Wowing friends at a dinner party with culinary prowess might require real talent, depending on the friends, but it definitely doesn’t require any sort of certification. Our economy needs more of this passion to be translated to a commercial setting with products that go to market. Lisa Raiola, President and Founder of Hope & Main, has devoted much of the last decade to addressing this need. Her own struggles to start up a food business led her to the relatively new idea of food incubators, and her search for kitchen space to the unused schoolhouse in Warren. In many ways, her years of learning on the fly and struggling to get Hope & Main off the ground make her a tailor-made leader for an incubator.

As she puts it, “we’re a startup of startups.” She describes what Hope & Main does as helping its makers “go from recipe to product to brand to business.” Lisa recalls how one of the startups, La Piccola Toscana, started with “Gee, I have my grandmother’s pasta sauce recipe, everyone tells me its great and I should sell it.” It’s that long road from a simmering pot in a kitchen to commercial production where Hope & Main comes in. They’ve got the onboarding process (including certification and licensing), determining packaging, labelling, product testing and more, down to a streamlined three months.

The Fruits, Pickles and Popcorn of Their Labor

This sort of support is bearing fruit. Well, more specifically jam, chimichurri, pickles, popcorn… you get the point. While the $3 million USDA grant that kicked off the project is nothing to sniff at, this relatively modest investment is

“wHeN i Saw THey iNveSTeD $3 MiLLioN iN THiS kiTcHeN iN THiS 100-yeaR-oLD ScHooLHouSe, i THougHT THaT SoMeTHiNg iS goiNg oN HeRe.” –Minnie Luong of Chi Kitchen, maker of seriously tasty kimchi

From Family Recipe to Jarred Delicacy

Hope & Main must attract talent to create jobs, and Minnie Luong’s Chi Kitchen – makers of seriously good kimchi – prove it is doing just that. Minnie and her family were coaxed to return to Rhode Island from California, not just by campaigning relatives, but by some persuasive Fox Point Pickles. Pickles aren’t particularly articulate, but they did lead Minnie to Hope & Main. “When I saw they invested $3 million in this kitchen in this 100-year-old school house, I thought something is going on there,” she saYS. Self-described farm geeks, she and her husband are both in the food industry and were looking for a growing local food scene on the East Coast. Hope & Main tipped the decision in Rhode Island’s favor, and what we’ve won is Korea’s flavorful fermented national dish. Minnie’s family emigrated from Vietnam and food was an essential part of her family’s identity. Without a range of familiar ingredients at hand, improvisation and a do-it-yourself spirit reigned. As Minnie describes, “I just love the idea of making something from nothing. That comes from my childhood, my father gardening and fishing; we didn’t have a lot growing up, but we still were able to have these amazing meals.” These roots of food and family lead Minnie to begin educating people 12 years ago about various Asian cuisines, as well as their relevance to a more health-conscious audience. Enter Mr. Kimchi. Her dad earned that proud title after producing a massive, delicious jar on one of Minnie’s visits. His success inspired Minnie to begin experimenting again with Kimchi, after a disastrous attempt years earlier. From there the story is a familiar one: the more she perfects the recipe, the more addicted her friends get. There’s only so many times someone in the food industry can hear “you gotta sell this stuff.” While Minnie is quick to tout the health benefits of kimchi, these are for her a happy side effect. As she explains, “first and foremost for us kimchi lovers is the flavor of it… there are a lot of health food kimchis out there that frankly don’t taste that great.” Minnie waxes lyrical about the fish sauce she uses. It’s a Vietnamese fish sauce, sourced from only the island of Phú Quoc, which recently earned a Protected Designation of Origin certification, much like Champagne. The quality of this fish sauce shines through the kimchi, leaving a stunning lingering aftertaste. Chi Kitchen makes a vegan kimchi, as well as the classic napa kimchi I’ve been devouring. It’s exciting to consider that when in season, that jar in your fridge is a delicious and worldly amalgam. It’s a classic Korean dish, featuring a highly specific Vietnamese fish sauce and showcasing vegetables from local growers like Freedom Food Farm and Wishing Stone Farm. Music to the ears of the USDA will be the increased production of Napa cabbage that Freedom Food Farm has planned this season to meet Chi Kitchen demand. We’ve also heard rumors of Korean red pepper seeds being purchased. With her kimchi, Minnie is betting that “RI is very ripe” for Asian flavor profiles. As ye sow, so shall ye reap. www. ChiKitchenFoods.com

Minne Luong from Chi Kitchen

Hope & Main Founder Lisa Raiola

already having the multiplying effect that it was meant to. That makes a big difference in a little state. Lisa is proud to rattle off the Department of Health statistics: from January 2015 to February 2016, of the 103 food processing licenses that were granted for businesses domiciled in Rhode Island, 43 of them were at Hope & Main. In addition to the creation of these direct jobs, manufacturing creates indirect jobs more than other sectors like service. There are a host of businesses enjoying the warmth of the incubator from the outside: supply and shipping companies, business consultants, website designers, graphic artists, product photographers and even product liability insurers. These benefits will only increase as the businesses at Hope & Main expand. Even with more than 70 startups, they are still not at capacity and this is by design. Businesses need room to grow. The increasing demand for kitchen time from the

the Bay | May 2016

“we’re a startup of startups”

larger startups, or what Lisa calls the “anchor makers,” will be met with the construction of a fourth kitchen in the facility thanks to a recent $100,000 grant from The RI Commerce Corporation. One of these anchor makers, Sacred Cow: The Holy Granola Experience, have gone from a single employee using 12-15 hours of kitchen time a month to five or six, and over 100 hours. Lisa gleefully reports “they are just cranking out granola over there.”

cooking up Solutions While Hope & Main’s deliberate onboarding process is hugely important, just as significant are the benefits startups get simply from concentrating entrepreneurial endeavor. When you put dozens of companies in one place, all working through similar problems to similar goals, solutions come faster. There are litanies of little problems

–Lisa Raiola

that pop up, and Hope & Main is a think tank for solving them just by talking to the other makers. Where to get your jars? Ziggy at Fox Point Pickles will point you in the right direction. Questions on salsa production? Rich at Tito’s has been at it for years. There’s also an emotional component to running a business, and being in an enthusiastic space is infectious, especially in discouraging times. Every maker I’ve talked to speaks warmly of being in a community of like-minded and supportive friends. Minnie Luong of Chi Kitchen simply says, “I found my tribe.” Given the history of the building, what the makers have is best described as school spirit, and it’s only appropriate that some refer to makers of a given year as ‘classes’ and talk of how the sophomores and juniors help the freshmen. It is clear that this space is one of collaboration not competition, and perhaps its most charming

“THe BeST THiNg aBouT BeiNg aT HoPe & MaiN iS MeeTiNg aLL oF THeSe eNTRePReNeuRS THaT aRe Like-MiNDeD, wHo aRe wiLLiNg To TeLL you wHaT THey’ve DoNe” –Sophia Gartland of Essentially Coconut

manifestation is the bartering after the monthly Meet Your Makers Markets. The various makers all keep different hours in the 24/7 kitchen, so these markets are the only time all the makers are in one place at the same time, selling to the local community. The end of the market becomes a swap fest. “That’s one of my favorite parts, is trading.” says Sophia Gartland of Essentially Coconut. As jars of coconut butter are traded for smoked fish, normal networking looks pretty grim by comparison. Lisa agrees whole-heartedly that it’s not a case of one Hope & Main salsa maker against another. The real preserve-mongering nemesis? “I’ll go into a gift shop and there will be a whole wall of Stonewall Kitchen, and I’ll say how aggravating is that? That’s from Maine […] you aren’t supporting your local economy,” she says. In response, Hope & Main is beginning to build their own walls. Boutique food shops like the Pantry at Avenue N in Rumford feature vibrant displays of many

Hope & Main products. Two products with a Hope & Main sticker are a novelty. Twenty are a competitive package, winning many small businesses new retail opportunities in one fell swoop. It also makes what Lisa calls a “halo effect” – Hope & Main starts to mean Rhode Island-made, innovative, quality food products. It’s not just that wall in a gift shop that Hope & Main is concerned with, it’s a needless gap in Rhode Island’s economy. Lisa is confident we’re already on our way to filling it. “We say RI is a great food state, but I argue when we say it we mean it’s a great restaurant state, it’s a great hospitality state, but we aren’t known for food products or food manufacturing,” she says, “but now we will be. Believe me, we will be.”

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essentially coconut Butters us up If Minnie’s first impression of Hope & Main was professional shots of sunlight streaming onto gleaming stainless steel, Sophia Gartland had to use a lot more imagination. Sophia is one of the original members who put their application in while the schoolhouse was more relic than renovated. Her company Essentially Coconut produces a range of coconut butters, both plain and nut variants like creamy cashew, butter pecan and sweet almond. I have the sweet almond, made with just three ingredients: organic coconut, roasted almonds and honey. The smell alone is delightfully summery, and the flavor is perfectly balanced and not too sweet. Sophia’s path to Rhode Island seems as random as it is impressive. A Montana native, her only experience here was an internship on the way to her dietician license. As a single mother with the end of her program looming, she decided to uproot, despite having no job to move to and but one friend in town. Just a couple years later and I’m reading “Peace Love Coconuts” on her enticing labels. As a driven businesswoman and mother, perhaps it’s unrealistic to expect peace, but the move certainly brought the other two: her now husband, and a torrid affair with coconut. Intrigued by some bloggers making fresh coconut butters at home, she began to dabble in her kitchen with a blender and coconut meat. Eventually what she modestly calls “just messing around” crossed that line into what suits call research and development. For Sophia, Hope & Main has functioned as an accelerator more than an incubator. She had been working in a more traditional shared-use kitchen in North Dartmouth since 2013, was already certified and selling her butters at farmer’s markets. Plenty of businesses have been successful without an incubator and she imagines she would have determinedly plowed through, but Hope & Main meant she didn’t have to do it all alone. She recalls, “when I was using the Grange kitchen, it was just me going up there by myself, doing my thing. It wasn’t a community.” Sophia has been able to assist and collaborate with newer members like Leah’s Recipe. Like many who make raw vegan food, Leah makes extensive use of coconut and Sophia has helped her with production issues and compared notes. Not a stranger to Insta-giveaways, Essentially Coconut is now joining forces with other Hope & Mainers with related products for giveaways and growing their social media reach by working together. Essentially Coconut is more focused on wholesale and online orders, and Sophia has driven these through social media, courting the healthy food product queens with samples. In return she is rewarded with all sorts of creative uses for her coconut butters and more #drizzle pics than a winter vacation to Scotland. I seem to be caught in a rut of spooning small curls of it into my mouth under the flimsy pretense of thinking how I’ll bake with it. As another spoonful liquefies on my tongue, I tend to agree with her when she says, “we just drove and moved here, and it has worked out amazingly.” www. EssentiallyCoconut.com

Sophia Gartland from Essentially Cocnut

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3879 Main Road • 401.639.4348 www.studiobytheseari.com

3847 Main Road • 401.625.5814 www.thecottageri.com

Custom Redirected Jewelry

Simon Pearce Vases

Jeweler Peter Tirpaeck uses the “redirecting” process to cut apart older, unworn rings, refashioning the stones into an entirely different creation.This economical and symbolic approach enhances the value of what you already own. All work done on premises.

Offering home furnishings and accessories by local artists and specialty imported products that add beauty to any home. With Spencer Peterman wooden bowls, Simon Pearce glassware, furniture designs by Mitchell Gold and Lee industries, The Cottage carries everything for the avid host or hostess.

Home Style • Whole Body • Shop Around • Style Connoisseur

Live Well Stylish finds for you and your home

A Relaxing Retreat

Photography by Michael Cevoli

When two empty nesters downsized to the City by the Sea, they skipped water views for a mid-century ranch they could make all their own

Live Well Home Style

by Andrea E. McHugh

“Rancho Relaxo” is a stylishly downsized home for the Crimminses

Home on the Ranch Like many empty-nesters,

Lori and Jack Crimmins looked around the home where they joyfully raised their children and concluded they simply didn’t need all that extra space anymore. No strangers to renovations large and small, the couple embarked on a house hunt, which led them to Newport. The City by the Sea is well known for its grand mansions, historic clapboard homes and century-old abodes, but the Crimminses found themselves drawn to one of the least prevalent home designs found in this charming coastal enclave: a ranch. “We had never done a ranch and it was really exciting to find something that suited our place and time right now,” explains Lori. While the 1950s home may have fit the couple’s “place

the Bay | May 2016

and time,” it didn’t do so in the fashion it had been left by the previous owners. Though in fine condition, the living spaces lacked a sensible flow, the bedrooms were especially small and the kitchen woefully outdated. “We knew we could never do the square footage as-is,” says Lori. Outside, the property was also sorely underutilized. Yet, none of these less-than-perfect factors could convince the couple to look elsewhere and they closed on the home at the end of 2013. By the following spring’s thaw, plans for a partial second floor addition were in place and the downstairs demo was in full swing. Now complete, the new section of the home features three spacious bedrooms and a full bathroom. Despite the newly added square footage, the plan intentionally kept the home’s

ranch style in place. “We didn’t go over the garage as we didn’t want it to look like a colonial,” explains Lori. Jack acted as general contractor while JPS Construction and Design in Middletown did the heavy lifting. On the main level, which was the complete original home, the couple took stock of what their needs may be long term and how they could modify the bedrooms and living spaces to accommodate those musts. “We did the typical master suite conversion thing everyone seems to be doing,” says Lori. To accomplish this, the couple worked alongside their architect, Daniel Architects, Inc. from Wayland, MA, who they had done numerous renovations with in their former home in Massachusetts. The trio agreed accomplishing a master suite would

require sacrificing a bedroom to create a generous space accompanied by an equally compelling master closet and master bath. The remaining bedroom was transformed into a study/den. In the main living spaces, the walls that once compartmentalized the kitchen, living room and dining room were eliminated to create a warm, open space where the designated cooking, dining and gathering areas flow together with seamless ease. “We completely re-did the kitchen starting with custom cabinetry,” explains Lori, adding that the pieces were finished in a gray hue. “It’s simple, in terms of a bank of cabinets, because we have a great pantry for storage.” The color palette in the kitchen revolves around the gray cabinets crafted by Heartwood Cabinetmakers of Holliston, MA which lends a cottage

Photography by Michael Cevoli

One couple finds peace and quiet in Newport

Live Well Home Style

Want your home featured in The Bay magazine?

Photography by Michael Cevoli

Email Julie@ProvidenceOnline.com to learn more

feel but stops short of more literal, cottage style interpretations. Though by and large a straightforward project, like any renovation, unforeseen challenges arose from time to time. Hands down the most unexpected, and perhaps a first for contractors, the Crimminses learned half of their house was located in a flood zone. Soon a team of engineers from Waterman Engineering Company in East Providence came to the house to study its peculiar predicament. The team confirmed the house was on a slight pitch and they developed a strategy to functionally raise half of the back yard and patio. The landscape design was planned by Thomas Wilhelm of Boston while the landscaping was completed by Grasshopper Lawn & Landscape in Newport. All in all, it was an expense

the couple didn’t foresee, but a correction they believe will pay dividends long term (including eliminating the need for flood insurance). When it came to creating the aesthetic for the home, Lori embraced the opportunity to decorate the new and refreshed spaces all the while keeping in mind there was no need to reinvent the wheel. “I tried to reuse as much stuff as I had from my old house because we literally went down half in size,” she says. “Of course, the style was different than what I was used to… and with it being a 1950s ranch, we wanted to pay homage to that style with some modern midcentury furnishings.” Lori also wanted the décor and design to make sense with the home’s surrounding environs – a coastal area. “Being in a beach

community, we also wanted to keep it easy and clean.” The result is a sensible blend of styles that merges contemporary living with whimsical style. “I read a lot of shelter magazines but don’t watch the HGTV shows so much – we don’t have cable. I know the trend is gray and beige and combinations of the two, and I used those colors as a base,” she says, adding Parvo’s Paint in Middletown helped with the specific shades. Swaths of color, including green (Jack’s favorite), are found throughout the carefully chosen home accessories like the sustainable throw pillows by Oliveira Textiles based in Bristol and green glass buoys. Lori sources from a variety of local shops including Cottage & Garden and Seashells in Bloom in Newport, Epilogues in Bristol, West Marine

in Middletown, Colonial Mills in Pawtucket, Cory Farms in Portsmouth, Onochoko and Donna Neville Custom Framing in Warren and Re Antiques in North Kingstown. “Rancho Relaxo,” the couple affectionately call their abode, is now complete, and Lori says she simply loves everything about it, including her Newport community and exceptional neighbors. Explains Lori, “We love to relax at night. During the colder months in the living room with the wood stove burning and then in the warmer months move to the patio with a fire pit burning at night.”

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May 2016 | The BAY

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Much like Bridget Jones

(in more ways than one), I’m a big fan of the mini-break. I love to travel, no matter the distance, as often as possible. So rather than wait all year for one big vacation, I try to take as many small ones as I can. That’s how I found myself at the Hotel Viking, in the Marble House suite, trying not to let my face fall off from all of the luxury around me. The night before, my boyfriend and I had had dinner in One Bellevue, the hotel’s restaurant. Whereas I went with a special farm to table dinner menu by Chef Barry Correia that featured all vegetables by Narragansett’s Sunset Farm, he chose the grilled lobster, which was so good that I ate half of it myself. It was every iconic flavor of the summer, all on one plate, even though we were still a few months away from the actual season. That morning, we were headed downstairs to SpaFjor: me for a Sea of Life facial, and him for a Balinese massage. The massage promised to be “based on the traditions of Bali… a combination of acupressure, rolling motions and rhythmic strokes to relieve tension and promote total relaxation.” Afterward, he was in such postmassage bliss that he couldn’t tell me much about the experience, other than that when he opened his robe to step into the sauna, a spray of flower petals fell out. The thing I especially love about a hotel spa is how it’s a total experience. When you have a service at a regular spa, you show up in the middle or the end of a busy day, rushing to get there, then you drop all of your stuff, spend an hour trying not to think about the million things you still have to do, then, after your service is over, rush back out and do them. Not at a hotel. At a hotel you wake up in a bed that’s softer and nicer than your own (that you don’t have to make), order in room service

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Gift Cards Available breakfast, don a plush robe and head downstairs to the spa. You’re already primed for total relaxation when you step foot in the door, which is exactly what happened when I walked into SpaFjor. Spa director Corrine Beaudoin greeted us, and lead me to the super fancy ladies relaxation room, where there were spa robes and slippers waiting for me, plus an infrared sauna to enjoy before or after services. The OSEA Sea of Life facial itself was unlike anything I had ever had before. My aesthetician used a wet piece of Gigartina seaweed from the Patagonian Sea on my face, which created a hypernourishing, mineral rich gel in place of water. It was really unusual, but a very interesting experience (in a good way). She took me through a Black Algae Mask with Ocean Cleansing Mudd,

steam and exfoliation, massage and a White Algae Mask. I was already in oceanic bliss when I left the spa area and dropped my fresh new skin into the jacuzzi in the next room over. My boyfriend joined me, and we took the morning to slow down and just enjoy each other. The afternoon we spent at Newport Vineyards didn’t hurt, either. We came home that night feeling like we had had a real vacation, even though we were only half an hour from home.

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Live Well Shop Around

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the Bay | May 2016

Forever in Bloom

Grasmere’s new Bristol location offers eclectic living and mindful design After 16 years in Barrington, JörgPeter Gresch and Beth SiquelandGresch decided it was time for a change. “We basically started out together 20 years ago, and [Grasmere] grew and grew and we thought, ‘What’re we gonna do next?’” says Peter. What they needed was a change in location, which led them to the seaside town of Bristol. “We looked at many other towns, but Bristol had the right trajectory – the spirit is right, it’s a soulful town and we felt drawn to it,” Peter explains. Now next to the Beehive Cafe at the end of Franklin Street, the shop

is about 250 square feet larger than their Barrington store, offering more walk-around traffic. “It was [a] photography studio,” Beth says. “It was a great space and a great energy and we walked in and just said ‘yup.’” At Grasmere, Beth handles floral and accessories, and Peter does antiques and accent pieces. They support local artists, independent designers and fair trade, so you can feel good about what you’re purchasing. A large focus in the shop is vintage lamps, some hundreds of years old – most of them with fascinating backstories. One of Peter’s favorite pieces is a lamp made

in 1905, by a woman of the Saturday Evening Girls Club, who would create beautiful items while works of famous authors were read aloud to them. It’s fascinating how we are able to purchase a bit of history today, and put it in our homes at a shop that’s right around the corner. 1. Glistened preserved roses and ferns and berries $48 2. Earrings $32, Bracelets $75, Necklaces $165 3. Leather bracelets with inspirational sayings $13 4. Live all natural terrariums $65 small, $92 large

Grasmere | 6 Franklin Street, Bristol | 401-247-2789 | www.GrasmereTheShop.com

Photography by Tiffany Axtmann

915 Mitchell’s Lane, Middletown, RI 401-847-3912 Open Daily 8am-7pm SweetBerryFarmRI.com

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Dr. Jon Paul Van Regenmorter, DDS Dr. Javier Ramirez, DDS 1359 Main Road Tiverton 401-624-9177 26 South County Commons Way, Unit A6, Wakefield 401-284-3308 dutchmandental.com Modern dentistry meets good, old-fashioned service at Dutchman Dental. With two locations in the coastal towns of Tiverton and Wakefield, the doctors at Dutchman Dental lead a warm and friendly staff that continues to earn the appreciation of their loyal patients. The two practices are distinctively comfortable and inviting, immediately putting patients at ease. Waiting areas, which include a Colonial-style front porch and a sitting area complete with a fireplace, welcome patients and set the tone for the stress-free visit. The laid-back vibe is coupled with state-of-the-art equipment, imaging and techniques, providing patients with technically advanced dental care with a truly personalized touch. Restorative procedures, ranging from porcelain veneers and dental implants to crowns and bridges, not only bring back the functionality of teeth, but most importantly offer a new level of self-esteem. “Restoring teeth is good, but restoring someone’s confidence is better,” Dr. Van Regenmorter says. “We’re here to help achieve both.”

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A second-generation jewelry business shines in Bristol Caron Jewelers is a boutique storefront that has a decades-long history on the East Bay. We recently caught up with president Joe Caron and vice president Diane Catanzaro to learn more about how their past is shaping their future. The Caron family has been in the jewelry business for 60 years. Tell us a little about the history of the business. Joe’s parents Bertrand and Dorothy Caron first opened the store in 1956. Caron’s Jewelry and Gift Shop carried a variety of items like collar buttons, diamond rings, sterling silverware sets, watches and clocks. It was a full-service store serving the needs of the thenblue collar Bristol community. Bert and Dot operated the store until they retired in 1997. Joe purchased the business and operated it as Caron’s Jewelry and Vintage Guitars until 2006. Fast forward to 2014 when the opportunity arose to reoccupy the same space. We made the decision to reopen the present incarnation of Caron Jewelry. What does Caron offer today? We aim to have fashions and designs for all tastes and age groups. We offer exclusive designer jewelry from Doron Paloma, Marika, Nicole Barr and Michou. We offer high-end jewelry, watch and clock repair, custom design and fabrication and select works of art. We’re excited for a Rare Earth Mining trunk show in June, expanding our bridal line by adding Malo wedding bands, and continuing to bring in hard-to-find designers, like Color Merchants of NYC and Jonathan Lynne.

Center Ace Hardware Not Your tYpical Hardware Store 156 County Road, Barrington (401) 245-3661 • centerhardwareri.com Family Owned and Operated

the Bay | May 2016

You both have unique and diverse backgrounds. Tell us how that works for your jewelry store. Joe learned the art of watchmaking and repair in his early teens from his father. He attended the Bulova School of Watchmaking and also has a degree in gemology. His background enables to him to expertly work on custom jewelry designs, accurately appraise vintage pieces and grasp the finer points of mechanical watch repair.

Diane Catanzaro and Joe Caron offer unique and custom designs in the heart of Bristol

Diane has a Masters in Fine Arts from Tyler School of Art in Philadelphia with a specialty in printmaking. We actually feature her intaglio prints and notecards with her signature pencil renditions of Bristol landmarks in the shop. She has a great eye, artist’s eye. She creates our wonderful seasonal window displays. We love the positive comments we get about them from passersby and customers. Custom design is one of your specialties. What are customers looking for with custom design? Most of the custom designs we do are bridal and engagement rings. Not every bride wants a traditional diamond center stone in her engagement ring, and so we see unique requests that really personalize their jewelry. Some want us to incorporate heirloom stones from their mother’s or grandmother’s rings, or want a colorful center stone that reflects their personal tastes in color or birth month. We also carry Diane’s custom-made Mt. Hope Bridge jewelry, an exclusive line that uses old bridge tokens to create unique charms, pendants and rings. Local residents and RWU students identify with it, and visitors to the area like it as a reminder of their visit. Mother’s Day is coming up. What are

you recommending as gifts? One of our favorite pieces in the store right now is a Rare Earth pendant of platinum drusy with diamonds in 14kt yellow gold. We also love the Marika collection, which has some beautifully bold earring, necklace, and bracelet designs in 14kt white gold. Some of our other Mother’s Day picks are the seaside inspired Poseidon’s Treasures line from Michou, the convertible bracelets from LeStage by Marathon and Citizen watches. Our selection offers many affordable piece that suit a wide variety of styles. You’re located in the heart of downtown Bristol. What do you love about the community? What we love most about being business owners in the center of Bristol is being able to meet and get to know our customers personally while providing a trust-based service to the commuthBristol is an amazingly diverse community with a beautiful harbor, lots of history, arts, colonial architecture and great restaurants.

Caron Jewelers 473 Hope Street Bristol 401-297-3043 www.BristolJewelryDesigner.com

Photography by Force 4 Photography

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Eat • News Bites • Connoisseur • Rhody Bites

Taste

Photography by Kendall Pavan St. Laurent

Savor the season’s best food and drink

Westport’s Little Dining Room The secret’s been out for awhile: Marguerite’s is your friendly neighborhood restaurant. From beer to wine, clam chowder to French onion soup, haddock sandwiches to Greek salad, you’re sure to come hungry and leave happy. Turn the page to learn more.

Lamb Sliders with pea and mint pesto from Marguerite’s

Taste Eat

by Alastair Cairns

Regional Favorites Marguerite’s Restaurant caters to every taste – and craving

Seafood Provencal

the Bay | May 2016

The menu is fairly extensive and very much New England, with plenty of seafood: mussels, calamari, quahogs, crab cakes, chowder and stuffed sole to name a few. That said, you could go there in many different moods, with burgers, sandwiches, salad staples and several pasta dishes on offer. For even more variety, there is an extensive and regularly changing specials menu. This featured some more adventurous plates, for instance cast iron duck over soba noodles. I’m sure this change helps keep Marguerite’s large group of regulars interested, and this is usually a sign that there’s someone in the kitchen who would rather do more work than be on autopilot. There was still enough chill in the early spring air that we began with soup. My wife tried the Oyster Stew ($9), and I went with French Onion ($5.50), because melted cheese. The oyster stew was the classic preparation of this dish, which gets out of the way of the oysters. With no

Beer and Onion Marinated Sirloin Tips

thickening agent and no bacon, in a way it isn’t really a stew at all, and instead oysters in a delicate, milky, buttery broth of onion and celery. They used a generous dash of paprika,

which made for a bit of contrast and a pop of flavor. If I had to quibble, I’d have liked more herbs, but it’s better to be left wanting when it comes to subtle seafood. Crucially, at the bottom of the large bowl were nine or ten oysters, nicely cooked. My French Onion soup was well gratinéed, the bread still had a tiny bit of bite in the crust and the broth was beefy and full of flavor. It is best summed up by the fact that I burned my tongue eating it in haste. My wife’s slumbering Long Island genes – perhaps activated by the desserts behind glass, or an old man at the bar just having a cawfee – instinctively drew her to her default order at the chromed-out diners she grew up with off “the parkway”: the Greek Salad ($11). They tweaked things a little bit, with the introduction of crisp fried chickpeas and the omission of olives, but there was nothing too experimental here: good feta, crisp cucumber, marinated red peppers and as fresh a pile of greens you can affordably get together in mid-March. What made the dish a meal was the chicken breast, which was nicely blackened on the outside, moist on the interior and cut after

Photography by Kendall Pavan St. Laurent

I’m not sure what exactly to call Marguerite’s Restaurant. Too nice for a diner and too New England for a bistro, whatever it is exactly, it has found a sweet spot in its little plaza in little Westport. It was full upon our early arrival for dinner and there was a wait when we left. Whatever my search for proper categorization, after eating there, and especially after receiving a very fair bill, its brisk business is no mystery. The restaurant greets you with a wood bar in front, illumed by diner-style steel pendant lamps, each holding little spoons out on spokes, as though to say “let’s eat.” The atmosphere matches the casual, but not too casual décor. A great many people were drinking wine by their glass from a modest list of about a dozen offerings, but when the waitress cheerfully asked a local at the bar “didn’t you want a glass for your beer,” it was not out of place when he said “that’s okay, I figure it’s already in a glass.”

RESCUE

continued

THE

Taste Eat

eat drink & bid your tails off

Saturday, April 23, 2016

Pawtucket Armory | 172 Exchange Street | 6PM -10PM

The “Top Dog” Culinary Competition! Look who’s competing...

Photography by Kendall Pavan St. Laurent

Roast Lamb Pita with tzatziki sauce and fries

resting into appetizing medallions. I went with a Haddock Sandwich ($10). This was something of a test, as I get haddock from my local fishermen with great regularity. Sourced in nearby New Bedford, this was a great piece of fish. It was perfectly seasoned, lightly breaded, flaky and above all, a dinner: a nice, fat, centercut of the fillet. Underneath, if that’s a bed of arugula, the floorboards beneath it are creaking. Great chunks of it fell out of the opposite side of the sandwich as I ate. And yet, ever the picture of finger-smacking class, I’m drinking Dona Ermelinda White ($6), a perfectly quaffable Portuguese white blend. You can do both here. Speaking of dessert, everything is something your mom might make, with crisps, custards, puddings and cake. This is a small place, so it’s not surprising that the emphasis is on things that can be made ahead.

We nabbed the last strawberry shortcake. I’m not sure why we’d order berries in March, but as the red plate paraded by, with its eager-toplease swirl of whipped cream, and a split biscuit soaking in strawberry juices, several other eaters felt compelled to comment; it’s just that sort of place. It tasted even better with each passing “I’ll have to get that next time.” At $57 before tip, for two, with wine and three courses, it’s pretty easy for there to be a next time, when you’re passing through. From what I’ve seen, if you’re a local, the word has been out for years.

Marguerite’s Restaurant 778 Main Road Westport 508-636-3040 www.MargueritesRestaurant.com

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Taste News Bites

by Grace Lentini

The Sweet Life

Tiverton lovers open their second restaurant in town Food, For the People Simmons Café and Market isn’t just a food stop, it’s truly a community center. They announce to their Facebook followers when a local dog is lost and on their property; get folks to share what their one wish would be if they stumbled upon a genie in a bottle (world peace and health were frequent wishes); and rework parts of their menu to accommodate a customer going paleo. “We wanted to build a community resource,” says co-owner Jennifer Grantham. “There are so many great things in the community, just not a lot of places to meet up.” Additionally, Jennifer makes it a priority to support as many local businesses as possible by stocking food items from area food makers like pickles and hot sauce, cookies and breads. Plus, all of the gift items are handmade within 150 miles. Another boon to Little Compton by proxy is the Friday night music series during the summer at Simmons. It features nearby musicians in tandem with a locally sourced dinner and drinks. And the perfect way to end the night? With homemade ice cream from Acushnet Creamery and coffee from New Harvest Coffee Roasters. 78 Crandall Road, Little Compton. 401-635-2420

Tap into Elegance

Summer is coming, and that means meat is on the mind. It’s the time of year barbecue pits open up, folks bring their grills out and for those who leave the meat to the professionals, a new restaurant in Tiverton is open with an emphasis on this quintessential seasonal protein. The Sakonnet River Grille’s menu centers around slow-roasted meats and char-grilled steaks, including slow-roasted prime rib on Fridays and Saturdays. “We also offer slowroasted baby back ribs made with our house-made barbecue sauce, which has become a staple of the menu and is a must-try item,” says owner Dave Gorman. “Fresh, local seafood, pasta, chicken and a wide variety of appetizers and sandwiches fill out the remainder of our menu.” The restaurant business runs in the Gorman family. Dave’s parents ran an 40

the Bay | May 2016

ice cream shop in Scituate and The Roast House in the Swansea Mall. In 1998 the family opened Four Corners Grille in Tiverton, which still operates today. For Dave, “Being raised in the business and observing how much joy comes from seeing a family enjoying a birthday party, a couple celebrating a wedding anniversary or a family reuniting over dinner…. all of life’s special events, I could never picture doing anything else.” The Gorman family loves Tiverton, and was excited to open another restaurant in town. Considering how much they love the neighborhood, the Sakonnet River Grille reflects that sensibility. Could life be any sweeter? As a matter of fact it could, and that would be by sipping on their Peanut Butter Cup Martini to end – or begin – any meal. 534 Main Road, Tiverton. 401-816-6944, www.SakonnetRiverGrille.com

Although Newport may seem like a tourist trap (especially in the peak of summer), there are places worth going to no matter your zip code. Take the Hotel Viking. They are celebrating their 90th anniversary this month, and are celebrating in a variety of ways. To begin with, they’re renovating the restaurant, bar, lobby, meeting rooms and event spaces. Then, every Wednesday until May 4 is their craft beer dinner series ($39 per person) featuring beer from around New England. They’re even putting out their Sunday best for a Mother’s Day brunch on May 8 ($64 adults, $49 seniors, $24 children ages 6-12). Think traditional eggs Benedict, Strawberry Grand Marnier stuffed French toast with orange zest and so much more. This month, they’re also honoring first responders and military with 50% off best available room rates, 25% off spa services and a free appetizer with the purchase of an entrée. To top it off, the rooftop bar and grill will re-open, meaning live entertainment nightly and Spirits & Stogies on Wednesday nights, to name a few. If you haven’t visited, now is the time to really enjoy Hotel Viking before the tourists claim their stake. One Bellevue Avenue, Newport. 401-847-3300, www.HotelViking.com

Photography (L) by Brad Smith, (R) courtesy of Hotel Viking

Slow roasted meats and char-grilled steaks are front and center at Sakonnet River Grille

Taste Connoisseur

by Emily Dietsch

The Joy of Fine Dining

Chef Richard Allaire’s passion project takes the form of Metacom Kitchen At Metacom Kitchen in Warren, seasoned chef Richard Allaire channels a quiet confidence into his menu and dining room. It is plainly the work of a talented mid-career chef who’s gotten his personal priorities straight, and shoved nonsense to the side. He spoke with us about his vision for the restaurant, what it’s like to mix business with married life, and the unsung hero ingredient in his fridge. Metacom Kitchen seems to be a culmination point, or at least a passion project, at this stage of your career. Can you tell me more about that? Yes, I’ve been behind a number of restaurants to date. Metacom was the opportunity to take everything I’ve learned about what I like and don’t like, whether in terms of food or aesthetics or service, and shape my dream restaurant. My wife, Sue, is my sole partner in this venture. We’ve been fiercely independent from the start here.

Photography by Rupert Whiteley

Wow, so how does that affect your work together? In the best way. We were married for 15 years before opening this restaurant, so we already had a really strong partnership. We know what each other’s weaknesses are and balance them out. Sue is orderly on the business side, for example, which allows me to focus on the cooking part of it. In two sentences or less, what’s your cooking philosophy at Metacom Kitchen? We’re sensitive to ingredients and seasons, but I value cooking as manipulation moreso than ingredientsourcing. If you take a carrot from the farm down the street, and you give it to two different cooks, the cook who has greater understanding of technique will turn out more varied and interesting things with it. Beyond the menu, what was a priority for you to achieve with the restaurant? Approachability. That’s a big one. I’ve had a lot of experience in fine dining, and I learned a lot from it that still

Richard Allaire is the creative mind behind Metacom Kitchen

shapes what I do as a cook and a restaurant owner. But I really wanted to avoid the sense of elitism and joylessness that often comes with fine dining. I wanted a place that people visit once a week, not just once a year. As someone who cooks often, and tinkers constantly to perfect dishes, I’m curious about your recipe development process. Things are always in development here. It’s a little bit of a lab. Our cauliflower appetizer is a great example: It spent months in development, and there are only four components on the plate. There’s cauliflower, eggplant, a curry spice blend and a sauce made from more eggplant and some black garlic. It took months to get the spice blend alone right. Tell me about your drinks program. Steve Patterson, our bar manager, has been with us since before we opened. He’s done an incredible job of creating drinks through an open dialogue with the kitchen, learning about what’s on the menu and how it’s being prepared and translating some of those things to our cocktails. You’re very wine-centric, though, correct? We are. Rather than pick out a bunch of

wines to serve with the menu we created, we did the opposite. We picked out wines that we loved, and thought about how to build a menu around them. What’s in your fridge now that might surprise people? Tofu! I really like soy products in general. They’re blank canvases in a way, and what I really like about cooking is the ability to transform something through craft. Tofu is perfect for that. Lately a lot of chefs espouse ingredients that are not only inherent flavor bombs, but animal-centric, too. Gripes about vegan diners are common. What’s your take on that? I’m the opposite. Cooking is all about the skill behind the manipulation of ingredients, not the selection of an ingredient that’s perfect as-is. To cook for vegans is a beautiful challenge. It requires us to be creative within constraints, and make something out-ofthe-box that’s totally delicious – and not just a salad.

Metacom Kitchen 322 Metacom Avenue, Warren 401-245-1193 www.MetacomKitchen.com May 2016 | The BAY

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RHODY BITES A Sponsored Statewide Dining Guide

View our full Restaurant Profiles on RhodyBites.com

The Black Bass Grille Black Bass Grille

is a gem hidden away in a cozy little corner of South Dartmouth overlooking the water. With fresh-off-the-grille steaks and fresh-outof-the-ocean seafood, you could want for nothing in this small Padanaram Village restaurant. Enjoy classic New England dishes like crab cakes and lobster rolls or explore the more adventurous side of the menu with a mix of Portuguese and Italian flair. Try their Arancini,

Neighborhood seafood favorites abound at The Black Bass Grille

an Italian tradition of fried risotto balls with an ever changing mix of ingredients that is worth asking your server about. They even serve brick oven pizza with artisanal level ingredients like their Great Hill Fig Pizza featuring sliced figs, Great Hill blue cheese, caramelized onions and mozzarella. With a wide arrangement of salads and burgers there is something for every picky eater in your family.

Can’t Miss Dish: The Black Bass Burger, which is gaining reputation as one of the best burgers in the area by both locals and tourists, with a 1/2 Pound Black Angus Burger, crispy fried onions, cheddar cheese, creole mayo, lettuce, tomato and onion all served on a fresh roll.

3 Water St, South Dartmouth • 508-999-6975 10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 4532333. LD $$$ Angelo’s Civita Farnese Restaurant Italian American comfort food classics. 141 Atwells Ave, Providence, 621-8171. LD $-$$ AQUA Poolside cocktails with seasonal American cuisine. 1 Orms St, Providence, 272-2400. LD $-$$ Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$

Photography by Force 4 Photography

Bistro 22 New American rustic cuisine in Garden City. 22 Midway Rd, Cranston, 383-6400. LD $-$$ Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, MA, 508-9996975. LD $$ Blend Café Modern Latin-American infused fare. 745 Reservoir Ave, Cranston, 270-5533. BBrLD $-$$

Bluefin Grille at the Providence Marriott Downtown Seasonal and sustainable seafood in an elegant atmosphere. 1 Orms St, Providence, 272-5852. LD $-$$ Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. LD $$ Café Nuovo Contemporary New World cuisine. 1 Citizens Plz, Providence, 4212525. LD $-$$$

S County Tr, Exeter, 295-5559. BrLD $-$$$

casual setting. 345 S. Water St, Providence, 621-8888. BBrLD $$

Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$

DeWolf Tavern Gourmet American/ Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$

Champlins Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. LD $-$$

The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$ Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$

Capriccio Upscale international food with a northern Italian/Mediterranean accent. 2 Pine St, Providence, 421-1320. 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 $-$$$

Carriage Inn & Saloon Regional comfort food accompanied by a whiskey bar. 1065 Tower Hill Rd, North Kingstown, 294-8466. D $-$$

Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 944-4900. BrLD $$$

CAV Eclectic cuisine and art in an historic setting. 14 Imperial Place, Providence, 751-9164. BrLD $$-$$$

Circe Restaurant & Bar South Beach meets New England seafood favorites. 50 Weybosset St, Providence, 4378991. BRLD $-$$$

Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Comstock Pkwy, Cranston, 2283901. D $-$$

Clean Plate Delicious comfort food in a

George’s of Galilee Fresh caught

Celestial Café Organic farm-to-table fine dining. Oak Harbor Village, 567

Ella’s Fine Food & Drink Elegant dining meets international cuisine. 2 Tower St, Westerly, 315-0606. D $-$$$ Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$

Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

May 2016 | The BAY

RHODY BITES Continued

Harry’s Bar & Burger Handcrafted sliders, brews and pub games. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336. LD $-$$ Haruki Japanese cuisine and a la carte selections with casual ambiance. 1210 Oaklawn Ave, Cranston, 463-8338; 172 Wayland Ave, Providence, 223-0332; 112 Waterman St, Providence, 4210754. LD $-$$

Maharaja Indian Restaurant Indian cuisine and traditional curries in a warm setting. 1 Beach St, Narragansett, 3639988. LD $-$$ Malted Barley American craft beer, gourmet pretzels and creative sandwiches in downtown Westerly. 42 High St, Westerly, 315-2184; 334 Westminster St, Providence, 4900300. LD $$ McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. 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 $

McCormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$

Iron Works Tavern A wide variety of signature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 739-5111. LD $-$$$

Mia’s Prime Time Café Upscale café cuisine by the Pawcatuck River. 1 West Broad St, Pawcatuck, CT, 860-599-3840. BLD $$

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 $$ Kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Providence, 331-8111. LD $-$$ KitchenBar Contemporary comfort cuisine. 771 Hope St, Providence, 3314100. BrLD $$ Laurel Lane Country Club Upscale pub cuisine overlooking a picturesque golf course. 309 Laurel Ln, West Kingston, 783-3844. LD $-$$ 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, 621-5893. LD $

natural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 2731444. LD $-$$$ Phil’s Main Street Grille Classic comfort food; great rooftop patio. 323 Main St, Wakefield, 783-4073. BBrLD $ Pho Horn’s Fresh authentic Vietnamese dishes in a colorful setting. 50 Ann Mary St #403, Pawtucket, 365-6278. LD $-$$

the Bay | May 2016

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 $-$$$ Providence Coal Fired Pizza Old world coal-fired pizzas, appetizers and

Worth The Drive:

Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$ Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New Yorkstyle pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Providence, 273-2400. LD $-$$ Nordic Lodge Surf and turf buffet selections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 7834515. LD $$$ Ocean State Sandwich Company Craft sandwiches and hearty sides. 1345 Hartford Ave, Johnston. 155 Westminster St, Providence, 282-6772. BL $-$$ The Olive Tap Extra virgin olive oils, aged balsamic vinegars and gourmet food and gift selections. 485 Angell St, Providence, 272-8200. $$-$$$ Opa the Phoenician Authentic Lebanese food served in a fun atmosphere with hookahs. 230 Atwells Ave, Providence, 351-8282. D $-$$$ Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 3310003. LD $-$$ Pat’s Italian Fine Italian favorites,

A beer lover’s dream, now with tacos, at What Cheer Tavern & Taqueria

What Cheer Tavern & Taqueria A landmark in Providence’s bar scene is reinventing Mexican food for foodies everywhere. The new menu features classics like Queso Fundido, tortilla chips with melted cheese, but takes them up a notch with poblano peppers, nopales and chorizo verde. The new menu also has completely unique concoctions like the Mexicali Ramen. It’s an innovative dish of noodles, broth, chicken, cabbage, avocado, cilantro, onion and jalapeño that

only a mad scientist could have come up with. While the food menu is awe-inspiring, What Cheer Tavern & Taqueria is just that, a tavern. As always the bar features some Rhode Island-made beers like Proclamation Tendril on tap along with national crowd pleasers like Maine Beer and Co. What Cheer is a safe haven for foodies and bar hoppers all over Rhode Island with reasonable prices and a phenomenal staff.

Insider Tip: Don’t know your brews? Sample a beer before committing to a glass, so there’s no guess and check.

228 New York Ave, Providence • 401-680-7639

For full restaurant profiles, go to RhodyBites.com

Pizza J A fun, upbeat atmosphere with thin crust pizza, pub fare and glutenfree options. 967 Westminster St, Providence, 632-0555. LD $-$$

Photography by Mike Braca

seafood in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306. LD $-$$

Public Kitchen & Bar American food with changing daily inspirations. 120 Francis St, Providence, 919-5050. BrLD $-$$ Rasa Authentic and contemporary Indian. 149 Main St, East Greenwich, 398-2822. LD $$

Tavolo Wine Bar and Tuscan Grille Classic Italian cuisine with an extensive wine and beer list. 970 Douglas Pike, Smithfield, 349-4979. LD $-$$ Ten Rocks Tapas Bar Cape Verdean- inspired small plates, handcrafted cocktails and frequent live music. 1091 Main St, Pawtucket, 728-0800. BrLD $-$$

Rasoi Vegetarian-friendly Indian cuisine . 727 East Ave, Pawtucket, 7285500. LD $$

The Coast Guard House Modern New England fare with Bay views. 40 Ocean Rd, Narragansett. 789-0700. LD $$-$$$

Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950; 455 Main St, East Greenwich, 398-2900. BrLD $$

Theatre 82 & Cafe Hybrid art space with all day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston. 490-9475 BL $

Rick’s Roadhouse House-smoked barbecue. 370 Richmond St, Providence, 272-7675. LD $-$$

Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 751-6777. LD $-$$

Roberto’s Italian fine dining and large wine selection in the scenic East Bay. 450 Hope St, Bristol, 254-9732. D $$$$$ Sa-Tang Fine Thai and Asian fusion cuisine with gluten-free selections. 402 Main St, Wakefield, 284-4220. LD $-$$ 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 $-$$$

Quality Paint & Wallpaper

Putnam Pk, Smithfield, 349-3888. LD $-$$$

Come in today for your complimentary book and for a limited time, buy one Color Sample and get one FREE! Offer Expires 5/31/16 Mon–Fri 8am-5:30pm • Sat 8:30am-3pm Closed Sunday

119 Maple Ave., Barrington • 401.245.5574 • qualitypaintri.com

Rodgers & Hammerstein’s

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Tickets from $25 (401) 351-4242 TriniTyrep.coM

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Trattoria Del Mare Traditional Italian cuisine with a focus on seafood in an elegant yet relaxing atmosphere. 145 Spruce St, Providence, 273-7070. LD $$-$$$

201 Washington st. Providence • sponsored by season sponsors

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 Artisancrafted, single origin coffee, pastries and breakfast sandwiches. 294 Atwells Ave, Providence, 273-1586. BL $-$$ The Village Casual dining and live entertainment. 373 Richmond St, Providence, 228-7222. BrLD $$

T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, 946-5900. BL $

Wes’ Rib House Missouri-style barbecue, open late. 38 Dike St, Providence, 421-9090. LD $$

Taullulah on Thames Farm-driven, a la carte and prix fixe menus in a simply decorated setting. 464 Thames St, Newport, 849-2433. BrD $$$

What Cheer Tavern & Taqueria Neighborhood gastropub, taqueria and beer garden. 228 New York Ave, Providence, 680-7639. D $-$$

Tavern by the Sea Waterfront European/American bistro. 16 W Main St, Wickford, 294-5771. LD $$

Whiskey Republic Delicious dockside pub fare. 515 South Water St, Providence, 588-5158. LD $-$$

Tavern on the Water A fusion of Portuguese and French cuisine in an upscale American atmosphere. 743

XO Cafe Creative cocktails and New American fare. 125 N Main St, Providence, 273-9090. BrD $$

When you give a child a book, her whole world changes. Did you know that 2 out of 3 children living in poverty live in homes without books? You can help. Join a statewide effort led by United Way of Rhode Island and Books Are Wings to support summer learning and promote reading.

MAY 1 – JUNE 10, 2016 www.LIVEUNITEDri.org

Photo: David O’Connor

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@RhodyBites

May 5 – June 5

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CHILDREN’S BOOK DRIVE

entrees made from scratch. 385 Westminster St, Providence, 4547499; 6105 Post Rd, North Kingstown, 885-7499. LD $-$$

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Book Collection Sites:

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May 2016 | The BAY

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Produced by the City of Providence Founding Creative Partner, FirstWorks

WWW.PVDFEST.COM Photo | Ehsun Mirza “malang”

Gallery Calendar • Arts • Theater

The best of this month’s entertainment

All Aboard the Art Trolley Art Night is back this month with two chances to experience local art at its finest. First up is the Season Kickoff Party (May 5). There will be art, music, food, drink and copious amounts of merriment. Don’t miss the performances by Heather Rose in Clover, Bristol Theatre Company and the a capella group, Hawkward. Space is limited, so RSVP now to reserve a spot. Later in the month the regularly scheduled monthly Gallery and Open Studio Tours (May 26) begin their 2016 season. www.ArtNightBristolWarren.org

Gallery Calendar by Kendra Genereux and Katlynn Grenier

May May 1-15: Written by Lewis Black and directed by Daniel Lee White, One Slight Hitch is being presented by the Newport Playhouse. Courtney thought her big day was going to be perfect but things are definitely not what they seem. Follow her and her mother Delia as they try to hold the pieces together of an unexpected hitch. 102 Connell Highway, Newport. 401-848-7529, www.NewportPlayhouse.com May 1-22: Frank is an English professor whose dissolute attitude leads him to an isolated and drunken life buried beneath work. See his story unfold in Educating Rita at 2nd Story Theatre as he meets a hairdresser named Rita and the two help each other learn more about themselves. This social commentary cum fairytale leaves you with a hopeful and (half) happy ending. 28 Market Street, Warren. 401-247-4200, www2ndStoryTheatre.com May 1-31: Tweet about this. Jason Major made a resolution to fix the resolution in his photography. A First Year of Bird Photography is the result of trying to improve his skills by photographing birds in RI. Come see this beautifully captured exhibit of the many types of bird species found in the Ocean State. 9am-5pm. 1401 Hope Street, Bristol. 401-245-7500, www.ASRI.org May 2, 9, 16: Want to branch out from normal flower arrangements? Blithewold is offering a three-part course on Sogetsu Ikebana, a form of Japanese flower arranging. This ancient but evolving art form allows you to create your own style of expression using leaves, branches and flowers. Create your arrangement to emphasize the beauty of space and movement. 3-5pm. 101 Ferry Road, Bristol. 401253-2707, www.Blithewold.org May 2, 16: Are you ready to start birding? Birding for Beginners at Touisset can help you with your new hobby. On this free and easy walk you’ll look

ONLINE EXCLUSIVE 48

the Bay | May 2016

and listen for birds in fields, forests and marshy coastlines. Don’t leave your binoculars at home. 9:30am. Touisset Marsh Wildlife Refuge, Touisset Road, Tiverton. 401-949-5454, www.ASRI.org May 3: Find inner peace with Zen Meditation. Instructed by Andy Costanzo in the lower level prayer room of the Intercultural Center at Roger Williams University, this class will help you relax and find your true way. With this event open to the public, how could you say no? 6-7pm. One Old Ferry Road, Bristol. 401-254-3666, pdq.RWU.edu/Events May 3-31: Do you need to catch up on blockbuster movies? Barrington Library’s Oscar Nominated Film Series is the perfect way to see the films you missed. Watch Steve Jobs, The Danish Girl, Joy, Brooklyn and The Big Short. Oh yeah, and the movies will be on the big screen with amazing surround sound. 7pm. 281 County Road, Barrington. 401247-1920, www.BarringtonLIbrary.org

May 6-8: Need a Mother’s Day gift? How about bringing her to Admired Mothers a flower show at Dewolf Tavern? Not only can she view exquisite floral creations by Bristol and Bayberry Garden Clubs and local florists, but there is also a Mother’s Day inspired menu. Come back Sunday for the Awards Reception. 259 Thames Street, Bristol. 401-254-2005, www. DewolfTavern.com May 9: Enjoy an evening of music, poetry, short stories and singing as local musicians and writers get together in a coffee house setting to perform. This open mic night is great for both aspiring writers and local favorites and both teens and adults are welcome. Plus,

there will be free coffee and treats for all. Admission is free and no registration is needed. 6:30-8pm. The Herreshoff Room, 525 Hope Street, Bristol, 401253-6948, www.RogersFreeLibrary.org May 14: Want to see a star in the making? Kids show off their talents in the East Bay Rising Star Talent Competition. Kids from grades 4-8 and 9-12 will join East Bay Events and Neverland Children’s Theatre at Kickemuit Middle School for a chance to win fame, prizes and the title of East Bay Rising Star. 525 Child Street, Warren. www.EastBayRI.com May 19-31: Anything written by Woody Allen is worth seeing. The Newport

May 5, 12, 19, 26: Looking for something to get your kids thinking and creating? The Rogers Free Library is hosting a series of Lego Building events every Thursday this month. Children as young as four are welcome to join in building anything they want with the library’s Lego blocks. The creations will be put on display in the Children’s Room. 525 Hope Street, Bristol, 401-253-6948, www.RogersFreeLibrary.org. May 6: Help Linden Place Mansion welcome spring with its season opening concert Tenor Michael DiMucci Brings Broadway to Bristol, featuring pianist and singer, Michael Dimucci accompanied by Aimee-Rose Willett and Phillip Martorella. Guests will enjoy pieces from famous shows such as the King and I, Carousel, Les Miserable, Miss Saigon, Phantom of the Opera and many other audience favorites. 7:30pm. 500 Hope Street, Bristol. 401-253-0390, www.LindenPlace.org

Over 4,000 law enforcement officials march for National Police Week

COP waLk

Serve, Protect, March

Law enforcement assembles in Newport May 1: Join local law enforcement for the Aquidneck Island National Police Parade. The parade features over 4,000 law enforcement participants gathering to commemorate National Police Week. Spend the day with your family and salute those who keep you safe. 11:50am. West Main Road, Newport. 401-847-1306, www.PoliceParade.org

For an up-to-date statewide calendar and to submit your own listings visit www.TheBayMagazine.com

Gallery continued

Playhouse is putting on Play it Again Sam, a story about Allan Felix and his obsession with Humphrey Bogart. Humphrey, in a series of hysterical fantasy sequences, helps Allan break out of his bookish and insecure shell and into the bed of his best friend’s wife. 102 Connell Highway, Newport. 401-848-7529, www.NewportPlayhouse.com May 22: Music is food for the soul and Community String Project’s Chamber Ensemble can feed that appetite. This adult string ensemble represents the finest musicians trained by the CSP’s innovative

music program. Nathan Rodriguez directs the Chamber Ensemble in works by Bach, Handel, Mozart, Vivaldi and more. You’ll be leaving full of music. 2pm. 76 Bellevue Avenue, Newport. 401-848-8200, www.NewportArtMuseum.org May 28: There’s nothing better than a festival in spring. Enjoy the sun at the Garden and Herb Festival and spend the day with great herbs, plants, crafts and live music all across the street from some delicious ice cream. Make your garden beautiful with the wide selection. 10am-4pm. 3850 Main Road, Tiverton. www.TivertonFourCorners.

com

2016: Our 5th Season

Gallery & Open Studio Tours May 26 • June 30 • July 28

August 25 • September 29 5:30 - 9:00 pm •October 27 •

Season Closing Celebration at Hope & Main, Warren Each month features new and unique art experiences! Print out our Handbill of Events for each month, available on our website:

ARTNIGHTBRISTOLWARREN.ORG

Couples Stay Together at

Spacious Apartments • Chef-Prepared Meals • Housekeeping 24-Hour Licensed Care & Assistance • Scheduled Transportation

Has this horse had too many mint juleps? Neigh.

aNd ThEy’rE Off!

It’s Mint Julep Season Get fancy – derby fancy

May 7: Ladies, put on your floppy hats and men, your nicest blazers. The Community String Project is holding Spring for Strings – Kentucky Derby Style! This exciting event takes place at the home of Joe and Betty Brito, which overlooks Bristol Harbor. There will be all the traditional Kentucky Derby activities: mint juleps, Derby hat/attire contests, bourbon tasting, live auction, dinner, dancing and of course watching the action itself – the Kentucky Derby. 4-9pm. 161 Poppasquash Road, Bristol. 401-253-6084, www.CommunityStringProject.org

Our personalized levels of care and assistance meet each spouse’s needs while promoting independence, making Blackstone Boulevard perfect for couples to safely live – and thrive – together.

Stop by or call today. 401-288-3511 353 Blackstone Boulevard • Providence, RI 02906 Assisted Living . Short-Term Rehabilitation . Long-Term Care (RI Relay 711) Skilled Nursing . Memory Care . Respite

May 2016 | The BAY

Taste Test

by Grace Lentini

Fall Off the Bone

Bet you didn’t know it was national barbecue month. It would probably be a fair wager that you didn’t know the Bay had some solid barbecue joint options as well. Doing the work for you, we tasted samples of ribs, chicken, corn bread, wings and more. Remember, this is for you, and we’re happy to take one for the team.

Smoky Satisfaction If the secret to great ribs is smoke, love and time, then All Friends Smokehouse is doing something right. Between the ribs, sliders, chicken wings and corn bread, everything was smoky, savory and sweet. Everything fell off the bone and directly into our mouths, and we couldn’t have been happier. 549 American Legion Highway, Westport. 774264-9798, www.AllFriendsSmokehouse.com

Sweet Little Bites Thoughts of family get-togethers and kids licking barbecue sauce off their fingers came to mind as we tore into the ribs, barbecue beef sandwich, corn bread and cole slaw from Sakonnet River Grille. The sweet sauce was the perfect topping to the thin-sliced beef, while the onion rings added a nice crunch to the moist and meaty sandwich. 524 Main Road, Tiverton. 401-816-6944, www.SakonnetRiverGrille.com

The Crowd Pleaser Few things hold a special place in diners hearts and stomachs, yet Cabral’s Gourmet Chicken has managed to do both. With their heaping piles of moist chicken, ribs and wings with a barbecue sauce that was more savory than sweet, this crowd pleaser hit the spot. 585 Metacom Avenue, Bristol. 401-253-3913, www.CabralsChicken.com

On the Wing, or Rib The next time you think barbecue think East Providence. Bernardo’s BBQ satisfied our barbecue craving with their sweet corn bread, sticky and sweet wings and smoky ribs. Sides of cheesy mac and cheese and collard greens didn’t hurt either. 99 Hicks Street, East Providence. 401-919-5422.

All Spiced Up We were happy to find a spicy kick in the barbecue sauce from The Wave. Although the fall-off-the-bone ribs were satisfying without any sauce, adding it definitely kicked things up. An untraditional side of thick-cut seasoned sweet potato fries put us over the edge, and so did the creamy and tangy cole slaw. 400 Metacom Avenue, Bristol. 401-253-8811, www.PizzaWaveBristol.com

the Bay | May 2016

*RIH Ventures d.b.a Lifespan Laboratories

Lifespan Laboratories Patient Service Centers

BRISTOL, RI

WARREN, RI

1180 Hope Street

639 Metacom Avenue

Monday – Friday 7 a.m – 6 p.m. Saturday 7:30 a.m. – 1 p.m.

Monday – Friday 7 a.m – 5 p.m. Saturday 8 a.m. – noon.

401-396-8697

401-606-8697

• Complete range of the most advanced laboratory tests • 50 locations – No appointment necessary

For information on our Patient Service Center Lab locations: Call 401-793-4242 or 1-800-980-4244 or visit www.LifespanLabs.org

729 Hope Street, Bristol • 401-254-1900 640 Thames Street, Newport • 401-849-9192

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FINE HOMES & ESTATES

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RELOCATION & INTERNATIONAL

Bristol: Downsizing or First-time Buyer? This could be for you! LR w/fireplace, dining room & den w/hardwoods throughout! Plenty of parking w/nice yard for your gardening pleasure. Newer heating, roof & windows. Mary Jo Tavares • 401-297-1399

Bristol: Poppasquash Point w/Westerly VIEWS of Narragansett Bay! Unique blend of architecture features 4 en suite beds on over 2 acres. Sparkling pool! Multiple decks, chef’s kit. Short distance to Yacht Club, Marina & Downtown. ryan fonseca • 401-489-0065

Portsmouth: Oversized lot across from Green Valley Country Club. 3 Bed/2 Bath Colonial w/ hardwoods throughout. Open floor plan w/4-season room that overlooks fabulous outdoor space w/gazebo & custom stone fireplace! Jennifer o’Hora Lawrence • 401-743-9191

Portsmouth: Gated Waterfront Community. Newly Built Smart Home with 3-4 Beds/4.5 Baths, Gas Utilities, Generac Whole House Generator, Private Pool, Beach, Equestrian Center, Tennis/Paddle Courts, Fitness Center & Fabulous Sunsets. Jennifer o’Hora Lawrence • 401-743-9191

Warren: Welcome to Rockland Acres, Touisset! Enjoy kayaking, biking, stables, swimming etc... TO BE BUILT by Meridian Custom Homes to your specifications! Model homes available for viewing. Call for details! roseann Dugan • 401-378-8451

Portsmouth: Stage 1 Complete! Stage 2 Ready. New Construction. Option to finish basement and add tranquil 3-season sun-room. 2 car attached garage. Quiet cul-de-sac centrally located. Customize your home from granite to hardwoods! aryn Hawks • 303-803-2145

BRISTOL OFFICE Paula Martel, Broker Manager Ken Ascoli • David Barros • Bernie Carreiro • Ann Marie Clarkson • Terry Converse • Dan Converse Jackie Cranwell • Roseann Dugan • Ryan Fonseca • Maria Garies • Sharon Gordon • Barbara Hanaway • Patti Hunt Lisa James • Rob Major • Lisa Pezzullo • Joelle Riccio • Michelle Serbst • JoAnn Silva • Ray Simone • Sandra Sullivan Mary Jo Tavares • Julie Vargas • Marilyn Weiner • Kathy Weller

NeWPoRT oFFICe Beverly Black • Lee Caouette • Louise Cardoni • Joseph DiPietro • Corinne edenbach • Christine Farley Dawn Gardner • Diane Germani • elizabeth Gill • Aryn Hawks • Wendy Heaney • Lise Hindle • David Lawrence Jennifer o'Hora Lawrence • Jeremiah o'Connor • Christopher Perrotti • James Toppa License #:B 15068. © 2016 Century 21 Real Estate LLC. CENTURY 21® is a trademark licensed to Century 21 Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each office is independently owned and operated. All information deemed reliable but not guaranteed. Prices subject to change. If your property is currently listed with a real estate broker please disregard this offer.