The Bay June 2022

R H O DE ISL A ND’S #1 R EA L ES TAT E C OMPANY

*

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VACANT LAND OR NEW CONSTRUCTION!

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13 ALFRED DROWN RD | $995,000

JANET MALOY 401.374.3601

PENDING

WESTPORT

1282 DRIFT RD | $689,000

K ATHY SANTOS 508.889.2517

11 BRIARFIELD ROAD | $1,280,000

BARRINGTON

23 SURREY RD | $2,900,000

KERRI PAYNE 401.837.0325

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1 VERITAS WAY | $1,150,000

K ATE COOGAN 401.864.6180

SOLD!

K ATE COOGAN 401.864.6180

#1

Rankings based in whole or in part on data supplied by the State-Wide Listings Service. The MLS does not guarantee and is not responsible for its accuracy. Data maintained by the MLS may not reflect all real estate activity in the market. Based on information from Statewide Multiple Listing Service, Inc. as of January 2022.

9 WATERWAY COURT | $750,000

PENDING

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3 IDA COURT | $1,100,000

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New Listing, Little Compton

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Recently Sold, Little Compton

Recently Sold, Westport

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564 River Road | Sale Price $2,825,000 Co-listed with Liz Kinnane

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cherryarnoldrealestate

In This Issue

The Bay Magazine June 2022

Photo by Annabelle Henderson, courtesy of Newport Vineyards

31

A Taste of the Farm Coast East Bay businesses take advantage of regional bounties in everything from food to brews

The Buzz

Food & Drink

9 Young athletes of all abilities

23 A Newport cafe’s wholesome

catch a wave in Little Compton

approach to colorful lattes

12 Long-awaited museum sails

24 IN THE KITCHEN: Jamestown

onto the scene with nautical fun

culinary couple open cozy neighborhood spot

14 THE PUBLIC’S RADIO: Newport festival is reimagining classical

26 East Bay experts dish

music for a wider audience

on assembling the perfect charcuterie spread

16 RHODY GEM: This historic building in Tiverton is stocked

28 FOOD NEWS: A chef returns

with green living goods

home to Conanicut Island,

18 VOICES OF THE BAY: A Barrington writer cycles for stroke awareness

Photo by Bethany Foltz, courtesy of Gnome Surf

Tiverton’s farmers market heads

44 MAKER: Sustainable

Pic of the Bay

outside & a new Middletown pub

heirloom furnishings designed

48 A stunning image

and built in Island Park

from a local lens

Life & Style 41 HOME: A Newport

46 SHOP: Middletown stationery

20 CALENDAR: This

beach cottage attic gets

company offers cheerful

month’s must-do’s

reworked for full-time life

drawings on new mediums

ON THE COVER: Boat House Waterfront Dining in Tiverton specializes in farm-to-table fare. Photography by Erin McGinn

4

The Bay • June 2022

N O . 1 I N R H O D E I S L A N D L U X U R Y R E A L E S TAT E *

93 Nayatt Road | Barrington, RI $5,250 ,000

6 BD

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401.447.3062

PENDING

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71 Taylor’s Lane | Little Compton, RI

301 West Main Rd | Little Compton, RI

Pending: $3,950,000

$4,250,000

Listed by Lisa Haffenreffer

Sold by Debby Ladd & Ruth Bellino

SOLD

18 Anchorage Way | Barrington, RI

280 Prospect Street | Seekonk, MA

$2,266,000

$1,095,000

Sold by Meredith Haffenreffer

LilaDel ma n .com

3 BD

2F 1H BA

3.78 Acres

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| 85 5 .789.L IL A ( 5 45 2 )

Lila Delman Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage. *#1 luxury ranking based on highest volume of 2020 $1M+ sales in RI. Based on info from RI Statewide MLS for period 1/1/21-12/31/21.

Debra L’Heureux, Rhode Island’s top Matchmaker for Get Ready To Date has been in the business of helping people find love for over 20 years!

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Dear Barry,

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Editor in Chief Elyse Major

Managing Editor Abbie Lahmers

Editor Karen Greco Digital Media Manager Sascha Roberts Advertising Design Director Layheang Meas

Senior Editorial Designer Abigail Brown

Senior Designer Taylor Gilbert Account Managers Shelley Cavoli Ann Gallagher

Warmly, Debra

PS: Last TidBit…Give me a call and schedule a complementary consultation to explore opportunities to meet amazing, relationship minded singles who are motivated, just like you to find love again.

ARE YOU LOOKING FOR LOVE? Call Debra: 401-289-0900 JOIN MY MATCHMAKING DATABASE AT GETREADYTODATE.COM The Bay • June 2022

General Manager & Creative Director Nick DelGiudice

Louann DiMuccio-Darwich

I know that being divorced is not easy as the social circle that you had may not exist any more. Many of your friends may still be married and you need to expand your circle of single friends.

I recommend that you reach out to like minded singles and start to meet new friends. It is important that you have fun. If you enjoy reading, join a book club, if you enjoy kayaking there are some neat groups that take kayaking trips down some rivers of Rhode Island. Another great idea is to take a dance lesson. Women love to dance and appreciate a man who knows a few dance steps. Dancing is a great ice breaker and can introduce you to a whole new group of women.

Think about hobbies you used to pursue and perhaps have given up during your marriage. Take up golf again or join a golf league. If you enjoy the theater, think about signing up for seasons tickets and invite new single friends to join you.

6

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Kristine Mangan Olf Elizabeth Riel Interested in advertising?

Email Marketing@ProvidenceOnline.com Contributing Photographers Lucy DiNaro

Marial Maher

Bethany Foltz

Erin McGinn

Annabelle Henderson

Keith Merluzzo

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Contributing Writers Ken Abrams

Rose Kenyon

Antonia Ayres-Brown

Nina Murphy

Belinda Jones Interns Hannah Goldman

Casey Williams

Looking for an internship?

Email Elyse@ProvidenceOnline.com

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coffee crepes baked goods & much more 279 Water Street, Warren, RI 401.245.7071 open seven days a week, all year

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The Bay • June 2022

FUN & F RE E!

SHO LOC P AL!

The Buzz Buzz on the Bay

Rhody Gem

Voices of the Bay

Calendar

Surf ’s Up A Little Compton-based non-profit empowers youth of all abilities with aquatic sports If you hear triumphant whoops mingling with the splash and froth of waves on Little Compton beach this summer, and then spot an onlooker shedding a tear of joy, there’s a good chance you are witnessing the magic of Gnome Surf therapy.

“Gnome Surf is a non-profit surf therapy organization serving kids of all abilities, with a focus on those with autism, Down syndrome, ADHD, depression, and anxiety,” explains founder and executive director Christopher Antao. “Our research shows that over 98 percent of our athletes feel happier from the experience, over 93 percent feel more self-confident, 100 percent of them would try it again, and 100 percent of parents would recommend it. So you can see the power of surf therapy!”

Photos by Bethany Foltz, courtesy of Gnome Surf The Bay • June 2022 9

The Buzz

ON THE BAY

By Belinda Jones

Though Gnome Surf now also takes place in Middletown and nearby Westport – with hopes of expanding to Narragansett – Antao chose Little Compton as the original location because of its accessibility and the pitch of the wave. “It doesn’t get too deep too quickly, which means better footing and overall safety.” He credits the local Beach Commission and head lifeguard Jim Farrell as valued partners.

“Any given day we can be surfing with close to 50 children, and we truly appreciate how accommodating they’ve been to our programs.”

The team is currently gearing up for a record-breaking summer. “We are in the water every day from May 15 until October 15 and

by April this year, we were sold out for the season,” says Antao.

He hastens to add that they have employed more instructors to open up availability for

10

The Bay • June 2022

individual lessons and group workshops and notes that they are always interested to hear from avid surfers, for both paid and volunteer positions. “Last year we started with four instructors; this year, we’re on course for 25. By the end of the season, we’ll be looking at a total of 2,300 families served since we first launched in 2017.”

There’s a reason Antao enjoys the numbers – his background is in investment banking, a lucrative career he left behind to pursue what he feels is his calling. As a child, he faced adversity and coped with ADHD, so he relates to what many of his students are going through and is on a mission to foster “acceptance, equality, and inclusion.”

“Most families that sign up are used to hearing that their child can’t do something and all of a sudden they come to this welcoming

environment and we meet them at their level,” says Antao. “The kids get to show their parents what they are capable of, and surfing is not something everyone can do!”

Cheering and tears from the sidelines, both from family members and beach-goers, aren’t unusual sights. “Some of our athletes have regular fans who come to applaud them,” Antao shares. “For me, the feel-good factor is the smiles on the kids’ faces. Academics have said these kids don’t recognize emotion, but I’ve had over 3,000 hours in the water with them – I know they feel the healing nature of the ocean. As soon as they come to the beach, they reach out and grab my hand – they can’t wait to go surfing!”

Follow @gnomesurf on Instagram for photos of students’ accomplishments and visit GnomeSurf.com to learn more.

Photos by Bethany Foltz, courtesy of Gnome Surf

Gnome Surf founder Christopher Antao empowers students to catch a wave

*Fresh Produce * Craft Cocktails *20+ Local Food Makers Weekly *Food Trucks * Live Music *Kid's Activities * Beverages *Well Behaved Dogs Welcome

IYRS SCHOOL OF TECHNOLOGY & TRADES NEWPORT, RI

Accredited, hands-on career training in the marine trades & modern manufacturing since 1993

www.iyrs.edu

ALL THINGS SKIN – WHERE RELAXATION & RESULTS MEET! Natasha Dias Licensed Esthetician Makeup Artist

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“Natasha is extremely knowledgeable about skin. She not only gives you the facial, but an analysis of your skin and lets you know what the issues are so you can improve. She formulates and packages her own natural products and makes each facial experience relaxing and enjoyable.

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Specializing in • Advance Skin Treatments • Body Treatments • Waxing • Brows & Makeup

310 Maple Avenue, Suite L04 Barrington • 401-834-1888 AllThingsSkinOrganic.net The Bay • June 2022 11

The Buzz

ON THE BAY

By Ken Abrams

Sailing Onto the Scene

After 17 years of on-and-off planning, Newport’s newest attraction, The Sailing Museum, is finally open to the public – and it was worth the wait. Located in the historic Armory Building on Thames Street, the museum is set to become a go-to destination for experienced mariners and landlubbers alike.

“The museum is Newport’s newest cultural institution and tourist attraction and is directly tied to the heritage and identity of the Ocean State,” says executive director Heather Ruhsam. “Opening the museum fulfills a longstanding vision of the

12

The Bay • June 2022

organization’s founders. The Sailing Museum is not only intended to preserve the history of the sport, but to educate and inspire future sailors and innovators.”

Rhode Island Lieutenant Governor Sabina Matos led dignitaries in a ribbon-cutting ceremony at the new site on May 6. Designed as an educational and cultural nonprofit organization, the museum is also the home of the National Sailing Hall of Fame and the America’s Cup Hall of Fame, the latter of which was originally founded by Herreshoff Marine Museum in 1992.

The Sailing Museum also features a mix of high- and low-tech interactive exhibits that share the principles of sailing, provides seasoned sailors with opportunities to test their skills and knowledge, and connects newbies with resources to get started on their maritime journey. These experiences are dispersed among six thematic areas: Wind and Water; two sections of The Making of a Sailor – Mental and Physical; Teamwork; Competition; and Legends of Sailing, which includes both halls of fame.

“Our new home is a feast for the senses,

Photos by Ken Abrams

A long-awaited museum brings nautical history and interactive exhibits to Newport

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So many of my dreams have come true. Now it is time to discuss how we can work together to make your dreams a reality, too.

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harnessing technology to bring the excitement of sailing to life and honoring our sport’s heroes in exciting and innovative ways,” says Gus Carlson, president of the National Sailing Hall of Fame.

Just in time for their summer season, the museum is now open daily, 10am-5pm. In keeping with their goal to increase access to the sport and create an inclusive environment to learn, The Sailing Museum is a member of the Museums for All program, which provides reduced admission to low-income visitors at over 800 museums in the country, as well as discounts for seniors, students, veterans, and children.

“Sailing is an activity without limits,” says Betsy Alison, Hall of Famer and United States Paralympic Sailing Team coach.

“The Sailing Museum stresses the inclusivity of the sport and is a venue that celebrates the passion that drives people to take to the water. I am confident that the exhibits here will educate and entertain visitors of all abilities or interests.”

Carlson agrees. “Our goal is to create a special place that engages everyone,” he says, “from our sport’s faithful and casual sailors to newcomers who are curious about what happens when wind and water meet.” TheSailingMuseum.org

Write Rhode Island is a short fiction competition for RI students

2022 Write Rhode Island Winners

2022 Write Rhode Island Notable Stories

Breakfast for Button Willow Campbell Home Schooled

Mother Nature’s Son Ava Andrew Jacqueline M. Walsh School for the Performing and Visual Arts

Parting Colors Karuna Lohman Quest Montessori The Boy and the Hidden Truth Hunter Robbins Bishop Hendricken School The Eastern Sky Emmett Van Leer Barrington High School

CREATED IN PAR

TNERSHIP BY SCH

Keep Your Head Up! Karina Asare Saint Patrick Academy

T HILL OOL ONE AND GOA

What’s an Oaker?

Evan Manni West Warwick High School Rhode Island (Plus a little magic) Sadie McCann Wickford Middle School

Heir of the Lost Ones Salim Davis Quest Montessori

Cousins Come to Rhode Island Bridget Pouliot Warwick Veterans Memorial Middle School

Ocean State Alessandra Gonzalez Saint Patrick Academy

Omertá Annabel Rarick East Greenwich High School

A Birthday Gift Delaney Gouveia Rogers High School

Free at Last Emma Reyes West Warwick High School

Her Doubt Was Her Downfall Angalie Jungra West Warwick High School

A Glass Full of Emotion Abigail Sweetland West Warwick High School

Goodbye Esper Majorie Leary Wilbur & McMahon Schools

Jack’s Crab Julianna Williams Wickford Middle School

Hero Julianne Manlove Chariho Regional High School

Heart and Eye Seoyon Kim Wheeler School

The Bay • June 2022 13

The Buzz

ON THE BAY

By Antonia Ayres-Brown • In Partnership with The Public’s Radio • ThePublicsRadio.org

Embracing a New Tune Newport festival is reimagining classical music for a wider audience

14

The Bay • June 2022

Executive Director Gillian Friedman Fox and Trevor Neal, Director of Artistic Planning and Engagement, have been leading Newport Classical through a renaming and rebranding

pioneered for over three decades by artistic director Mark Malkovich III, who made a point to bring in international musicians for their American debuts. During those years, the organization was largely built around an annual summer festival that attracted many visitors with concerts in Newport’s iconic Gilded Age mansions.

Fox says that photos from the 1970s and 80s show people at the festival wearing black tie attire, like tuxedos and gowns.

“And I think it’s very charming, looking back,” she said, but noted, “That is not contemporary.”

Since Fox took the helm last year, Newport Classical has broken from its past and undergone a complete rebrand and renaming. Until 2021, it was called the Newport Music Festival, which was easy to confuse with the city’s Folk and Jazz festivals. Fox says the organization is

also reimagining its relationship with the surrounding community, with the goal of being more relevant to Newport locals.

Last September, Newport Classical launched a year-round chamber series with monthly concerts throughout the winter.

These concerts are shorter than usual, kept to about an hour and fifteen minutes, so young children and people with busy schedules can attend. While in town, the professional musicians also visit local public schools to meet with students and give workshops.

Trevor Neal, Newport Classical’s Director of Artistic Planning and Engagement, says these initiatives are important to reaching community members who often haven’t been included in the past.

“Music knows no discrimination of color, or

Photos by Antonia Ayres-Brown

Fun, casual, approachable. For many people, those aren’t the first words that come to mind when they think of classical music, a genre that’s often associated with music lessons and formal concert halls. But the group that hosts Newport’s long-running classical music festival is hoping to change that. It’s part of a larger effort to reimagine the summer concert series into a year-round organization with programs and performances for Newport residents less familiar with the musical genre.

The concert had already begun at Emmanuel Church in Newport, and people were still streaming inside, looking for seats in the crowded pews. Towards the front of the nave, in the glow of the church’s purple stained glass, a quartet of saxophones rang out.

This group, The Sinta Quartet, is an award-winning ensemble that tours across the country and abroad at venues where tickets can be fairly expensive. On an April weekend, however, the concert was completely free to the public, put on by the local organization Newport Classical.

Among those in the audience were older seniors, couples that looked like they were on an afternoon date, and parents cradling young children. For many of the listeners, it was their first time hearing saxophones play classical music.

“I was like, ‘Woah, what is that dude doing?’” said Newport local Peter Bartram. “The acoustics of the church, when the bass and the tenor would hit those low notes – oh my god, it just reverberates inside. And I love it when it makes your whole body vibrate.”

Gillian Friedman Fox, the executive director of Newport Classical, says these kinds of moments are the goal of the free concerts. They aim to bring the community together and help people experience new forms of classical music, or introduce them to the genre for the first time. Fox says they’re mindful that listening to classical music can be intimidating.

“Classical music — and this is everywhere — is plagued with this stigma of being for an educated audience, or that it’s something that can’t be enjoyed unless you are an expert,” she said. “We’re really trying to change that.”

The organization was founded in 1969, and

The Sinta Quartet, a classical saxophone ensemble, recently gave a free community concert at Emmanuel Church in Newport

socioeconomic background,” he said. “And there are a lot of people who express a desire to learn more or know more about this art form, but feel that there is this barrier telling them that this is not for them.”

Neal’s current work is in part informed by his own experience in the classical music world. He is an opera singer, and before joining Newport Classical, he performed as a baritone with an opera company in San Jose.

Neal says that, as a music student, he saw lots of diversity at the high school and college levels. After graduating, however, he often experienced being one of the few people of color in professional artistic spaces.

“So part of when I came here was also that piece — seeing how, at the time Newport Music Festival, now Newport Classical, could find

a way to bridge that gap of classical music and artists of color,” Neal said, “in a way that wasn’t, for lack of a better word, minstrel-like, but that was a true dedication to the artistic craft that these artists have.”

Newport Classical is now investing in the expansion of the classical canon, with a focus on supporting composers and musicians from underrepresented backgrounds. Last year, the organization announced they would begin commissioning a new work annually by a composer of color or woman composer. This year, composer Shawn Okpebholo will debut a piece inspired by the 19th-century composer Newport Gardner, who was formerly enslaved and later established a music school in Newport.

This all fits into a growing movement to make classical music a more equitable and accessible

genre. Since 2012, Newport has already been home to the Newport String Project, a group that arranges concerts and free chamber music lessons for local students. Across the country, older institutions like the Boston Symphony Orchestra and the Los Angeles Philharmonic are also providing free community concerts and education programs. Newport Classical and these counterparts hope the projects will change the future of classical music and grow its audience.

“So I’d say it’s more and more common, but it’s important that presenting organizations [like Newport Classical] that are this high-level are engaging in that,” said Dan Graser, a member of the Sinta Quartet, the classical saxophone group that performed the free community concert. “Because other presenters see it and then they’ll start following suit.”

During their performances, Graser’s ensemble tries to keep things relaxed. The foursome pauses between pieces and takes turns explaining what they’re playing, as well as what people can listen for. They even tell some jokes.

Graser says the concert experience is not about giving the audience an education. Too often, listening to classical music can feel almost like eating your vegetables. It’s something that many people believe is good for them, but they shouldn’t necessarily like. But the Sinta Quartet — and Newport Classical’s latest efforts, more broadly — are trying to encourage people to listen for the sake of pure enjoyment.

“People are worried about not getting classical music,” said Graser. “They start listening to it as if they’re supposed to get it — as opposed to just, as with any other music, enjoy it or not.”

That’s what it means to have taste in music, Graser says. Audience members need the chance to come out and engage with classical music in the first place. Then, they can decide for themselves.

Antonia Ayres-Brown is the Newport Reporter for The Public’s Radio and a Report for America corps member. She can be reached at antonia@thepublicsradio.org This story was produced for the ear. To listen, visit ThePublicsRadio.org.

The Bay • June 2022 15

The Buzz

RHODY GEM

By Elyse Major

The Barksfield Shop Art, Organics & Antiques

We’re on the hunt for Rhody Gems!

Every neighborhood has that secret, hidden, cool and unusual, or holein-the-wall spot that locals love.

Email or tag us on social media using #RhodyGem to suggest yours, and we might just feature it!

What it is: Barksfield is a shop for those aspiring to live a green lifestyle. Spurred by the owners’ concern about toxic chemicals, it started as a source for organic soap and cleaners and quickly expanded to include rescued furniture, antiques, and a wide array of goods by eco-friendly artists and artisans.

What makes it a Rhody Gem? Owners Michele and Kristen Jalbert stock their shop with items from around the country and Europe, selected for each maker’s commitment to sustainable business practices, use of natural and reclaimed materials, or use of biobased dyes and other nontoxic materials. “From totes fashioned from old military tents to creatures created from recycled hardware, Barksfield is proud to support creative people who choose to ‘work green’ and serve customers who choose to ‘live green,’” says Michele.

Barksfield Shop 3988 Main Road, Tiverton Barksfield.com, IG @barksfieldshop

16

The Bay • June 2022

Photo courtesy of The Barksfield Shop

Where to find it: Located just south of Tiverton Four Corners, find Barksfield in the back of the historic Davenport Building. There’s ample parking and acres of meadow and streams nearby to enjoy a walk or picnic.

To submit your Rhody Gem, please email Elyse@ProvidenceOnline.com

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The Bay • June 2022 17

The Buzz VOICES OF THE BAY

By Nina Murphy

Finding The Right Words Barrington resident Michael Obel-Omia sets out on a bike ride to raise awareness about aphasia Since suffering a stroke in 2016, aphasia has been a major part of Barrington resident Michael ObelOmia’s life. A medical condition that affects speech and, for some, the ability to read or write, aphasia makes it challenging to communicate and be understood by others. Obel-Omia’s condition is referred to as fluent aphasia – he can form words physically but often it’s the wrong word or in the wrong order.

The irony is not lost on Obel-Omia, whose lifelong relationship with words can be traced back to earning a Bachelor of Arts in American Literature and a master’s degree in English Literature from Middlebury College; he was an educator at independent schools across the country and he’s an accomplished public speaker and writer. Since the stroke, Obel-Omia has worked tirelessly with speech and language therapists, attending the Aphasia Resource Center at Boston University.

An accomplished cyclist and former instructor at the Bayside Family YMCA, Obel-Omia was able to reclaim his daily biking routine – despite experiencing some paralysis on his left side. He boasts a track record of pedaling for numerous fundraisers, and this month he’ll be raising money for one close to his heart when he participates in Stroke Across America.

Obel-Omia joins four others traveling 4,000 miles – 150,000 feet uphill over a three-month period – to raise awareness of strokes and aphasia. To support or learn more about the cause, visit his GoFundMe: Michael’s Stroke Across America Ride.

MOVEMENT: I love cycling. When I’m cycling, I love it when it’s quiet. I am playing music, the wind is behind me. I imagine if I sailed, it would be that feeling. In my body I feel the movement in my thighs, hips, arms – you feel the pumping. It’s wonderful. With tenacity and hard work, you can get back on that bike again.

ADVOCACY: I don’t have a job anymore. For 30 years, I had been doing things I loved. Now I want to be an advocate. I want people to know about aphasia. I can’t use my words the way I used to. When I’m gone, I want people to remember you can do something [despite a setback].

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The Bay • June 2022

Photo courtesy of Michael Obel-Omia

STATIC: It is very hard to speak. I have 1,000 ideas in my head. The words come out in the wrong order.

I loved reading and reciting poetry. I can’t speak eloquently or elegantly anymore. It’s like I am the radio dial and it’s moving along and you hear the stsst [static] and then the dial hits a station and tunes in.

That’s what it’s like when I hit the right word.

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Time Tested, Classic Wood Craftsmanship Obel-Omia spent two years channeling his aphasia experience in Finding My Words: Aphasia Poetry. “The Black Swan” is a selected poem from his book, which can be found at Barrington Books.

THE BLACK SWAN

By Michael Obel-Omia A small, slight slender swan paddles the pond.

Ever so slightly, a swan gracefully glides, smoothly, gently, peacefully, as quietly, rhythmically, he flows.

Look at it: how nimbly, lithely, it flows.

How I envy him.

But, below the graceful tips of glide, the swan is churning, pulling, frantically, desperately even, making the legs work, ever churning, ever pulling, ever frantic, works hard, real hard, for each word.

Aphasia.

Someday, one day, I, too, will speak it.

GRATITUDE: I know I am blessed – I have a great deal of patience now. As a person, I am very frustrated and very angry because I can’t do anything I used to do, but when I sit down every night, which I have done for the past four and a half years, I write a little musing for 20-30 minutes about what happened that day and email it out to about 450 people. I write it every day. I tell them I am blessed, humbled, and I am grateful. I have to remember patience, patience, patience. I wake up every day and say, “Oh my god, I made it.” I’m lucky today.

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Know someone who might be a good fit for Voices of the Bay? Email Nina at YourHomeWithNina@gmail.com The Bay • June 2022 19

The Buzz

CALENDAR

By Casey Williams & Abbie Lahmers

THE MUST LIST

10 essential events happening this month

See what’s blooming in Barrington during the Sharing Our Gardens tour

June 3:

June 10-11:

June 17-19:

Learn about Rhode Island’s growing cycling scene with the first RI Bicycle Summit for bikers to meet, swap stories, and network over BBQ at Roger Williams University (and a fun run the next day in Providence). Bristol, RIBike.org

The annual British Car Show raises money to support the Alzheimer’s Association’s Rhode Island Chapter with a scenic road tour, party in downtown Bristol, and a parade of British cars.

BritishMotorCarsInBristol.com

Floral designs charm visitors at the Newport Flower Show. View lush garden artistry by the Botanical Arts exhibitors, and bring the best cuts from your own garden to enter for a panel of experts to judge. NewportMansions.org

June 4-5:

June 11:

June 18:

Get to know adorable rescued farm animals at West Place Animal Sanctuary during their Spring Visitors Weekend, with tours every half hour and a chance to learn more about the organization’s work.

Tiverton, WestPlace.org

Indie-folk band Bon Iver goes on tour for the first time since 2019, with Bold Point Park on their schedule. Settle in for chill vibes with waterfront views at this open-air venue across the river from India Point Park.

East Providence, RIWaterfrontEvents.com

Join Sankofa Community Connection for a Juneteenth Day of Renewal, celebrating African American culture and diversity with food, giveaways, performances, and activities for all ages.

Newport, SankofaNewportRI.org

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The Bay • June 2022

Photo courtesy of Barrington Garden Club

ide statew For a f events o listing online! s u it is v m ody.co HeyRh

Please note that events may require proof of vaccination or a negative COVID-19 test and mask-wearing regardless of vaccination status. Be sure to check each venue for updates.

UNIQUELY ALEXANDRITE June 18: Head to the most patriotic town in the country to gear up for an early Fourth of July Block Party at the Bristol Common tennis courts, featuring singing, dancing, and snacks, plus music from DJ Scott Pellerin. Bristol, FourthOfJulyBristolRI.com

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June 20-23: The Newport Charter Yacht Show showcases luxury vessels alongside ancillary goods and services at this four-day event dedicated exclusively to yacht charter professionals, from owners to captains.

NewportCharterShow.com

June 22: The Barrington Garden Club hosts their annual fundraiser, Sharing Our Gardens, a self-guided tour of eight private gardens, along with a flower show. Proceeds benefit civic beautification efforts.

BarringtonGardenClub.blogspot.com

June 24-26: A market and festival, welcoming flag raising, and bike ride are all part of Newport Pride, a weekend of events all over town celebrating LGBTQ+ identities and promoting acceptance and inclusivity. NewportOut.com

The Bay • June 2022 21

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The Bay • June 2022

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Food & Drink In The Kitchen

Graze

Food News

Healthy Hues Colorful means beneficial at a Newport cafe crafting decadent lattes, smoothies, and bowls At Drift Cafe, colorful bevvies reign supreme. Take, for instance, the stunning purple Be Zen Latte or sunny yellow Maple Golden Milk.

But even though a vibrant cerulean Blue Algae Latte tastes like “Lucky Charms cereal milk,” according to co-owner Sam David, it doesn’t come with the laundry list of sugary syrups and artificial flavors you’d expect from sipping the rainbow.

“The goal with Drift was to create something we’d personally love,” shares David. She and husband Rob DePaola have been working in the restaurant industry since graduating college, and it was always a dream to open their own place. “With a focus on a healthy, active lifestyle, we wanted to bring something to Newport that highlighted wholesome food with quality ingredients.”

The Blue Algae Latte gets its hue from blue spirulina, an ingredient that comes with health benefits, too. Combined with maca powder (which can help boost stamina), house-made vanilla bean syrup, and choice of milk, “it’s a healthy pick-me-up without caffeine,” says David. With more of a kick, the Be Zen Latte is another popular choice. “We use ube powder (from purple yams), CBD from Flower Powered Medicinals [a line of products by Island Wellness Center in Middletown], espresso, and house-made lavender syrup.”

Along with cold and warm drinks for all vibes, Drift Cafe serves artfully prepared smoothie bowls and just added Summer Love to the menu: blended passion fruit, mango, banana, strawberries, and coconut milk, topped with fresh pineapple, organic coconut flakes, and granola.

“All of our food is made fresh to order, and we try to make a majority of our sauces, granola, and nut butters in house,” shares David. “Even as a fast-casual concept, my hope is for customers to feel a higher level of service and menu knowledge than expected from a cafe.” DriftNewport.com | By Abbie Lahmers Photo courtesy of Drift Cafe The Bay • June 2022 23

Food & Drink IN THE KITCHEN

By Karen Greco

Pull Up A Seat With their cozy new restaurant, lauded chef couple is on a mission to make Jamestown a food destination

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The Bay • June 2022

Marc Alexander and Marla Romash recently opened Our Table in Jamestown

working as a private chef in a URI sorority (“that was wild,” he says), to working at Blackstone Catering, to overseeing the kitchen for Apponaug Brewing Company’s opening.

Meanwhile, Romash continued her consulting work during the week and sold her decadent sweets through Marla’s Magic at the Jamestown Farmers Market on weekends.

Like for so many in the hospitality industry, COVID changed everything. With restaurants shut down, the couple started a dinner delivery business, cooking out of Middletown’s Temple Shalom. “We’d post a menu online on Friday,” recalls Romash. “Orders needed to be placed by Monday, with dinner delivered on Wednesdays.” The venture, called Our Table to Your Table, took off, putting “the wind under our wings to start this,” she continues, her hands motioning around the airy restaurant.

Their menu is deceptively simple. “Comfort food, kicked up,” Romash says, with every item hand crafted in-house. (“Mark makes the most amazing hummus,” she says, pointing to their hummus and olive starter.) It’s unfussy, one that

invites guests to kick back, sip a craft beer or a glass of American wine, and enjoy the flavor explosions of an oyster po’boy slider with kimchi or the French mushroom soup, an inspired revamp of the more traditional French onion one.

The dessert menu is robust – from apple crisp to chocolate cake to Marla’s Magic’s signature cookies – and the restaurant sports a bakery counter for take-away desserts.

The menu changes with the seasons, with Romash noting the bakery menu will likely adapt more often, particularly in the summer months when fruit choices are more varied. They aim to support local purveyors as much as possible.

“We wanted to help make Jamestown a food destination,” says Romash. “But we also want to do something for our neighbors, the people who live here. We want them to come here and know they will get a great meal in a relaxed atmosphere.”

Our Table Jamestown 53 Narragansett Avenue 560-5069 • OurTableJamestown.com

Photo by Lucy DiNaro, courtesy of Our Table

Husband-and-wife team Marc Alexander (the savory one) and Marla Romash (the sweet one, who also moonlights as a political consultant) moved from the DC area to Jamestown specifically with the intent of opening their own restaurant.

Why Jamestown? A friend had a home here and they paid a visit around the holidays.

“Have you been to the Christmas tree lighting here? Magical,” says Romash. The idyllic seaside town sold them immediately.

But it took them six years to find the right property for their restaurant. Given the number of neighbors (four!) who popped in over the course of an hour during this interview to check on the restaurant’s opening status, its recent launch comes not a moment too soon.

Pastry chef Romash always loved to bake.

As a broke college student, she’d bake holiday gifts for friends, a tradition she continued even after she graduated and began working in politics in the DC area, baking holiday gifts for clients. In 2002, her friend, Rhode Island Judge Jack McConnell, told her, “You’ve got to do something with that baking.”

The timing was fortuitous. Burned out from working on two losing political campaigns, Romash took a sabbatical and headed to pastry school. When she got out, she launched Marla’s Magic, an early version of an online bakery.

The New York Times mentioned it in a dining story, and pandemonium ensued.

Chef Alexander graduated from Johnson & Wales in 1983 and then enlisted in the Air Force, cooking his way through the ranks. He was stationed at the Pentagon, running a restaurant for officers before becoming the private chef to a three-star general. “I’d cook for a dinner party of dignitaries one night, then make a simple liver and onions for family dinner the next,” he says. After 10 years in the military, Alexander was ready for civilian life, working as an executive chef for one of the most exclusive catering companies in DC, where he and Romash met.

They eventually partnered in love and food, opening Dreamz Catering in DC together.

But Our Table was always the dream.

After moving to Rhode Island, Alexander cooked his way around the state, from

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Food & Drink GRAZE

By Abbie Lahmers

Graze for Days East Bay charcuterie artists share their secrets for creating the perfect meat and cheese board Summer beckons the return of social dining – whether indoors or out – and there’s perhaps no better way to graze than with a perfectly curated board of meats and cheeses.

Though traditional French charcuterie refers exclusively to prepared meats, a charcuterie board has evolved to encompass the cheeses and complementary accoutrements often served with cured cold cuts.

You don’t need to be savvy in the kitchen to tap into the art of charcuterie, and thankfully the East Bay has plenty of specialty shops to help you get started or to assemble the perfect board for you, like Milk & Honey (a former Rhody Gem) in Portsmouth.

“To us, cheese and meats are the featured products, and all other items served should pair with and enhance those products,” shares Milk & Honey co-owner Nina Pease. “We typically suggest three to four cheeses and two to three meats and to adjust amounts of each depending on the size of the party and what course the board will be served with.” A trip to Milk & Honey encourages guests to discover a new favorite in a block of funky gorgonzola or roll of Italian salami, plus custom and cut-to-order charcuterie platters are tailored to any party or budget.

For Jackie Connor of Bellevue Boards, charcuterie is more than an assemblage of snacks. “It’s a delicious masterpiece of perfectly styled cheese and meats with bursts of colorful fruits, intricate designs, and messages of love, celebration, and togetherness,” she says. “They are the life of the party!” At her Newport storefront, find everything from picnic boxes and charcuterie cups to catered boards.

“Shopping at local farmers markets and keeping your eye out for fresh produce will do your charcuterie board wonders,” advises Connor. “Add in some crunch with salted almonds, along with local honey and fresh herbs, and you’re golden! For the finishing touch, include a little something sweet – it may just be my personal preference, but no board is complete without a little chocolate.”

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The Bay • June 2022

Bellevue Boards crafts charcuterie spreads for parties of all sizes A custom board by Milk & Honey highlights a customer’s homemade hot pepper jelly

SOURCE LOCAL Barrington Butchery Bella’s Italian Gourmet Deli, Riverside Bellevue Boards, Newport The Cheese Wheel Village Market, Tiverton Clement’s Marketplace, Portsmouth FoodLove Market, Middletown Grapes & Gourmet, Jamestown Milk & Honey, Portsmouth Newport Wine Cellar & Gourmet

CELEBRATING 10 YEARS, THANK YOU! WATERFRONT DINING FARM FRESH MENU PRIVATE EVENTS

TASTING NOTES Not sure where to begin when constructing your own charcuterie spread? Jackie Connor of Bellevue Boards shares the flavor profiles of three go-to cheeses that work for any board.

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BRIE “Encased in a chewy, edible rind, Brie carries notes of woodsy mushrooms and caramelized butter. Of French origin, Brie will always have a home on the charcuterie board, thanks to its mild flavor and easy spread-ability.”

Photos courtesy of (Top) Bellevue Boards, (Bottom) Milk & Honey

GOAT CHEESE “Also called chèvre, goat cheese ranges from crumbly to creamy in texture with intense earthy and tangy flavors. But don’t let the creaminess fool you – goat cheese is a delicious low-fat alternative to some denser cheeses. Drizzle some honey on fresh goat cheese and you’ll be in heaven.”

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GOUDA “Made from cow or goat’s milk, gouda is one of the oldest cheeses in the world and one of the most popular. Rich and pungent, it runs the spectrum from creamy to compact, nutty to sweet.”

Grapes & Gourmet in Jamestown goes for a maximalist approach in boards of all sizes, along with grazing tables for weddings and events. “I like to naturally let it build and by the end you have this platter piled high with delicious goodies that makes your eye wander around the plate,” says food director Amelia Wilson. “The colors, the textures, the variety – to me it looks like well-orchestrated and beautiful chaos.”

The Bay • June 2022 27

Food & Drink

28

By Karen Greco

A Jamestown chef returns home

Year-round farm coast market heads outdoors for the season

Beech, which opens in the old Simpatico space this month, is a homecoming for chef/owner Kevin Gaudreau, who spent five years at the helm of Simpatico’s kitchen in the early aughts. After leaving, Gaudreau opened the popular KG Kitchen on Hope Street in Providence. The born-and-raised Jamestownian waited 15 years to return to Conanicut Island, naming the restaurant after the 150-year-old, 200-foot beech tree on the property. “It’s iconic on Narragansett Avenue. We wanted to pay homage.”

Gaudreau and his team made extensive renovations to the four-season property, which includes three bars and outdoor deck seating. The upscale casual menu includes fresh cut pastas and local seafood, and they are working with Jamestown’s famers for everything from fresh veg to hard cider. “We want to be a place where you can swing by and have a crispy chicken sandwich or crush some local oysters,” he says. BeechJT.com

When Meredith Brower created the Tiverton Farmers Market in May 2020, she never quite expected it would become the region’s must-visit year-round market. “I started doing this on my own with a group of vendor friends who were invested in contributing to the idea,” she says. Two years later, this weekly Farm Coast staple draws enthusiastic shoppers. With summer on the horizon, they are returning outdoors this month, setting up at the Tiverton Middle School’s football field.

Brower was inspired by the fusion of the Hope Street Market with the Providence Artisans Market at Lippitt Park in Providence, which merges food sellers with local artisans.

She imagined Tiverton as a way for artists to sell side-byside with local farmers, with live bands providing entertainment. “People who want to eat well appreciate art,” she says. “You get to support art, music, and fresh food. What’s better than that?” TivertonFarmersMarket.com

The Bay • June 2022

Photos by Keith Merluzzo, courtesy of Beech

FOOD NEWS

Greek pub grub in Middletown Mykono Pub recently moved into the old KJ’s Restaurant location in Middletown.

“Owner Nick Petsonias saw the building just sitting here, and he wanted to give it new life,” says restaurant general manager Melody Mulcahey. His vision was a traditional American pub but with a Mediterranean flair.

Greek favorites like gyros, moussaka, and souvlaki are featured on the menu alongside American favorites like burgers and wings.

After undergoing a total renovation, Mykono has three distinct spaces: a dedicated pub, a billiards room with a pool table and dart board, and the 45-seat dining room. The lively bar area features acoustic music on Sunday and Karaoke on Fridays. A DJ spins throwback music from the ‘90s and early aughts on Wayback Wednesdays. For those looking for a late-night munch, the kitchen is open until midnight. “KJ’s was the neighborhood pub before us,” says Mulcahey. “We’re trying to bring back that same spirit.”

Facebook: Mykono Pub Middletown

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Farm To

Table From seasonally crafted menus to field-foraged beverages, East Bay food businesses reap the region’s bounty

BY ROSE KENYON

The East Bay isn’t called the “Farm Coast” for no reason – fields and pastures dotting the landscape feed into a uniquely local food system, while our coasts are a source of fresh-caught seafood. For many restaurants along the East Bay, “farm to table” is more than just a fad; it’s an intuitive use of seasonal harvests and a sustainable means of crafting creative menus around regional goods. It’s also a movement grounded in a tradition of agriculture and bringing eaters closer to where their food is sourced. We hear from a farm, restaurant, brewery, and vineyard rooted in the region’s farmto-table scene, plus what’s cooking, growing, and brewing this season.

Photo by Annabelle Henderson, courtesy of Newport Vineyards

Rooted in Agriculture Farm to Table Defined “To us, it’s just what we experience every day here, cooking meals straight out of the cooler, out of the field and greenhouses. We wish and hope to give as many people as possible that same experience.”

SILAS PECKHAM-PAUL, WISHING STONE FARM

Photo courtesy of Wishing Stone Farm

In 1983, Skip Paul and Liz Peckham started Wishing Stone Farm in Little Compton with a desire to feed the community fresh, healthy produce. Decades later, their son Silas Peckham-Paul carries on their love for agriculture, helping to manage all 50 acres, more than 15 greenhouse structures, a packing barn, commercial kitchen, and retail market space.

For Peckham-Paul and his family, farm to table is personal – “To us, it’s just what we experience every day here, cooking meals straight out of the cooler, out of the field and greenhouses. We wish and hope to give as many people as possible that same experience.” Through selling produce from their farm stand on Shaw Road, along with farmers markets throughout the state, Peckham-Paul offers others the chance to connect with the source of their food.

To better plan and budget for upcoming seasons, some farms offer a community-supported agriculture (CSA) program in which individuals pay for a share of their yield in advance. Wishing Stone Farm offers a debit-style CSA, in which customers can load a “debit card” for use at any of their markets throughout the summer.

With a goal of serving the community as widely

as possible, Wishing Stone Farm donates produce throughout the year to places like Hope’s Harvest, a gleaning organization that recovers and distributes unharvested produce to food-insecure populations, and Providence homeless shelter Amos House.

They also sell to many wholesale partners, such as universities and food hubs, and, of course, restaurants. “It is so rewarding and fun to see what a talented chef can do with our stuff,” says Peckham-Paul.

Prior to the pandemic, farm dinners were an important way for restaurants to connect directly with farms, cooking and dining together on location. For Wishing Stone’s own farm kitchen, they turn any surplus crop into an item that can be sold or preserved, such as pesto, pickles, or even bread, pies, and pizza.

The Peckham-Paul family has held a commitment to sustainable regenerative agriculture since the farm’s origin. Most recently, they have chosen to participate in the world climate change challenge by making it a priority to use growing methods that sequester carbon.

“We use several new tools to make sure we are always putting back what we take from the soil and keeping our carbon footprint low,” Peckham-Paul says.

Photo by Erin McGinn

Top: Fresh strawberries grown on Wishing Stone Farm Bottom: Boat House specials are designed with local harvests in mind

A Chef’s Touch Ingredients only make one stop when it comes to restaurants like Boat House Waterfront Dining in Tiverton: the kitchen. For executive chef Marissa Lo, farmto-table involves using ingredients from nearby farms, fisheries, and ranches, so she can showcase the purity of flavor throughout the menu and in specials.

“Using locally sourced items allows my team and guests the opportunity to enjoy the freshest, purist, and cleanest expression of our industry,” she says.

Boat House, which sits on the bank of the Sakonnet River, is committed to celebrating the bounty of New England – fresh seafood, local produce, and stunning bayside views. In an effort to immerse guests in a traditional New England experience, Lo highlights the yields of East Bay waters, including Breakwater Oysters, Karen Elizabeth scallops, Newport lobster, and squid from Point Judith.

Farm to Table Defined “Farm to table, to me, means using locally sourced and produced ingredients. As a chef I have the responsibility to support local farms that continue the tradition of growing and raising products that built the foodservice landscape in this region.”

MARISSA LO, BOAT HOUSE WATERFRONT DINING

Along with Newport Vineyards and Taproots Brewing and Boat House, find farm-fresh fare on the tables of several regional restaurants, in a variety of styles.

Here’s a handful that take cues from seasonal harvests.

The Beehive Cafe, Bristol Wholesome seasonal cafe eats and craft coffee Bluewater Bar + Grill, Barrington Family-friendly restaurant specializing contemporary seafood Bywater, Warren Coastal New England interpretation of Old World flavors and techniques Gnarly Food Truck, Tiverton Brazilian American food truck fare Hunky Dory, Warren Southern cooking influenced by the New England agricultural landscape The Red Dory, Tiverton Casual fine-dining, raw bar, pastas, seafood The Revival, Warren Casual bar of creative tapas, craft brews, and cocktails Rhody Roots, Warren Eclectic brunch, sushi, and dinner Stoneacre Brassiere, Newport French-influenced menu utilizing farm harvests

In tune to the available harvest, Lo also incorporates peak-season ingredients – produce like pea greens, asparagus, rhubarb, snap peas, and wax beans – from nearby farms, or straight from their onsite garden. “Our specials are driven by what is bountiful around us,” says Lo. Meat comes from Blackbird Farm in Smithfield and New England Grass Fed (where livestock are bred on Cloverbud Ranch, a coastal pasture in Portsmouth), and mushrooms are supplied by West Kingston’s RI Mushroom Co. As with other restaurants in Newport Restaurant Group, Boat House also benefits from weekly Farm Fresh Rhode Island updates and deliveries.

Growing up in Rhode Island, Lo’s childhood experiences were centered around New England fare, so it’s no surprise this influence shows up in her menu. But for Lo, capturing the farm-to-table ethos is about more than just enhancing her menu. It’s about preserving the age-old tradition of agriculture, and supporting those farms and fisheries that have crafted New England cuisine for generations. “As a chef I have the responsibility to support local farms that continue the tradition of growing and raising products that built the foodservice landscape in this region,” she says.

Lo looks forward to taking advantage of summer harvests, offering a few seasonal specials including the Asparagus Toast, with deviled egg mousse, pea tendrils, local radishes, and grana padano, and a golden beet and watercress salad.

Thames Street Kitchen, Newport Blend of classic riffs and unique infusions White Horse Tavern, Newport Sophisticated, local cuisine with wine pairings from around the world 15 Point Road, Portsmouth Traditional menu with eclectic and contemporary specials

Top: Boat house uses Scallops from local waters Bottom: Executive chef Marissa Lo

Photo (Top) by Erin McGinn, (Bottom) by Marial Maher, courtesy of Boat House

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FARMS The East Bay has no shortage of pastures and tilled fields specializing in a variety of goods. Here’s a handful to keep in mind for your own farm-to-table cooking.

For more, visit Guide.

FarmFreshRI.org.

Gnarly Vines Farm Tiverton Hodgkiss Farm Jamestown Little River Farm Warren Mount Hope Farm Bristol Quonset View Farm Portsmouth Sweet Berry Farm Middletown Water Way Farms Barrington Young Family Farm Little Compton

Known for their fun beer names, thoughtfully designed cans, and unique collaborations, you can find Ragged Island Brewing Co.’s extensive range of brews in bars, restaurants, and liquor stores throughout Rhode Island and southeastern Massachusetts. With names like “Aquidneck IPA,” “RI RI Rye,” and “Green Bridge,” Ragged Island teases their Rhody love before you even take your first sip.

Their original brewery and taproom, located in Portsmouth Business Park, was founded in 2017. Since last spring, however, they’ve been transitioning their operations to their new home – a 37-acre farm brewery on Narragansett Bay – that will serve as a working farm and year-round indoor/outdoor community gathering space. At press time, the Ragged Island team anticipates an official opening in May, as they turn their attention to repurposing the landscape from its former use (a nursery business that was in operation for 60 years).

For co-owner Matt Gray, farm-to-table involves incorporating elements of the farm into their beverages. In addition to hops, which will be grown on a new trellis system, they plan to cultivate pumpkins, berries, orchard fruits, and other crops with flavors that lend themselves to rustic brews. They’ll also harvest honey from their bees for use in a honey ale.

Beyond farming, the Ragged Island team hopes to build a landscape that brings interactive agricultural experiences and educational opportunities to their visitors. “We want our customers to be able to escape to our little oasis and enjoy a beer in a beautiful setting,” says Gray. From chickens and goats to walking trails and greenhouses, the brewery will be a destination for customers to interact with a working farm, while enjoying small-batch beers.

Gray also maintains strong partnerships with local food vendors, giving customers access to catered and food truck fare. Last summer, their line-up included McGrath Clambakes and Catering, Lumpia Bros, Newport Chowder Co., and others, with more to come this summer. “The best is still yet to come for our 37-acre gem,” says Gray.

Photos courtesy of Ragged Island

Brews With a View

Summer Farm

Ragged Island’s new farm brewery

at the

Collecting honey for craft beer flavors Experience history, visit our animals, and enjoy our gardens.

Come explore acres of coastal farmland in Bristol, Rhode Island.

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View the nationally famous Bristol 4th of July Parade in style at historic Linden Place 500 HOPE STREET | BRISTOL, RHODE ISLAND | 401-253-0390 | LINDENPLACE.ORG The Bay • June 2022 37

Farm to Table Defined

Top: A tasting board starring local goods to pair with Taproot beer Bottom: Dining among the vines at Newport Vineyards

“We are an agricultural business at our core with 100 acres of preserved farmland and 66 acres of planted grapevines, so it is important to us to continue to honor our own farm and local farms throughout all operations, including culinary and brewery.”

KENDRA CARLISLE, NEWPORT VINEYARDS AND TAPROOT BREWING

Newport Vineyards and Taproot Brewing have a little bit of everything – it’s a vineyard, brewery, and restaurant, with a farm-to-table commitment woven into each aspect. “We are an agricultural business at our core with 100 acres of preserved farmland and 66 acres of planted grapevines,” says marketing account manager Kendra Carlisle, “so it’s important to us to continue to honor our own farm and local farms throughout all operations, including culinary and brewery.”

Their winery offers a “grape-to-glass” experience, with grapes moving straight from their estate-grown vineyard to their cellar to their customers’ glasses. At Taproot Brewing, executive chef Andy Teixeira and team incorporate items grown on their farm, including pumpkins in their Wicked Squashed Pumpkin Ale, Scotch bonnet chiles in the Hot Pepper Milk Stout, and golden beets in their Barrel Aged Triple Reserve Beer. For other brews, they source ingredients from neighboring farms, such as the strawberries in Pulp Friction.

Along with goods from their onsite culinary garden, their vineyard and brewery restaurants incorporate produce and meat from farm partners across Rhode Island, including Wishing Stone Farm. Even their salt is from Newport Seasalt Co. “Not only does everything taste better when local and fresh, but we are remaining sustainable by cutting down on emissions from transportation, decreasing food waste, and boosting the local economy by supporting small independent farmers,” Carlisle explains.

The Taproot menu is seasonally focused and ever changing to accommodate and highlight the items that come in from weekly farm deliveries.

Right now, they are excited for late-spring’s bounty to arrive with items like peas, spring onions, asparagus, and spinach. To ensure they are prepared for every season, the culinary team is always planning ahead and preserving in advance.

In addition to local sourcing and growing, Newport Vineyards’ Cultivate Committee works on sustainability efforts and ways to give back to the community. Their composting program, which diverted 34 tons of food waste and grain to composting last year, stemmed from this initiative, as well as fundraiser events, such as a holiday toy drive benefiting the Martin Luther King Jr. Community Center.

Situated within picturesque walking trails owned by Aquidneck Land Trust, Newport Vineyards is an ideal spot to both take in and chow down on the Farm Coast’s bounty.

Photos by Annabelle Henderson, courtesy of Newport Vineyards

Bringing it All Together

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Life & Style Home

Maker

Shop

Endless Summer When a vacation home became a primary residence, the attic got a second look Newport’s Cliff Walk is a popular spot for romantics, nature lovers, and thrill seekers and it’s where Elise and Gregg Thomas got engaged. “Right on the cliffs!” says Elise, with palpable glee. Married 25 years, the crags that buffer the Atlantic always held a special place in their hearts, so when a house came on the market not far from the place known for taking giant leaps, the couple jumped.

“We’ve always loved the area. It is a very sentimental and special place for us.”

The quintessential New England Cape Cod-style home is nestled in blue hydrangeas, boasts water views from a rooftop deck, and is a short walk to a deeded beach around the corner from Castle Hill. While perfect in so many ways, the Thomases have enlisted help over the eight years since taking ownership from Newport-based designer Solange Richards of Solange Marie Design, LLC. “I met with them right after the closing, and Elise and I immediately hit it off. I’ve been working with them ever since!” says Richards.

“We started with a full renovation of the boys’ bathroom, then a facelift of the first-floor half bath, then added an outdoor shower.”

Photography by Marial Maher, Visual Manor, courtesy of Solange Marie Design The Bay • June 2022 41

Life & Style HOME

By Elyse Major

Skylights were added to flood the attic office with as much natural light as possible

A compartmentalized space was opened up and now includes a spa-style shower

The coffee bar features a cabinet by Remodeling Right; the walnut top was built by Mosaic Woodworks

GET RHODY STYLE

Photography by Marial Maher, Visual Manor, courtesy of Solange Marie Design

Ideas and resources for making the most of living in the Ocean State.

Want your home featured in The Bay Magazine?

Email Elyse@ProvidenceOnline.com to learn more

Most recently, COVID prompted an attic renovation that resulted in creating two new spaces. “This is their summer home, but COVID brought them here full time. Gregg needed a space to work that wasn’t the kitchen table. There was an attic space above the first-floor primary bedroom – we just had to figure out how to access it from below,” says Richards, who credits Herk Works Architecture and Merk Structural Consulting with helping make it work, while Mike Biestek, owner of Remodeling Right in Portsmouth, managed the renovation. “The joke is that Elise’s sitting area, a part of the attic we didn’t anticipate being able to use due to structural constraints, is actually larger than the office!”

Throughout the home, decor is a mix of clean and simple lines, which Richards defines as a fresh take on the traditional New England beach cottage.

“Less clutter and more calm.

You can select a few pieces you truly love and let them stand out. I think it’s obvious you’re by the beach when you step inside this house – not because you’re overwhelmed with kitschy beach decor, but more the overall tone of the home.

Comfortable furniture, coastal colors and textures, and a general sense of calm. Of course, we throw in a few collected stones, shells, and sea glass,” notes Richards with a smile.

“It’s a comfortable space for family. They come here to relax and be together. As soon as you walk through the door, you feel like you’re on vacation.”

COASTAL PALETTE To achieve that breezy beach cottage feel no matter where you live, Richards suggests pulling color and texture from the coastal environment: blues and greens, as well as sand tones and neutral grays and whites.

SHOP NEWPORT Richards’ favorite local small businesses include Farmaesthetics, Wald and Sea, Shore Soap Company, and Saltwater Studio. “[Owner] Mary collects seaweed from all over Rhode Island and creates incredible artwork with it,” Richards notes.

RHODY RESOURCES Remodeling Right of Portsmouth did all of the construction.

Herk Works Architecture and Merk Structural Consulting, Middletown, were brought in to work out some of the more complicated elements of the attic conversion. The countertop in the sitting area was built by a local furniture maker, Jonathan Brower of Mosaic Woodworks.

LOCAL TALENT Solange Marie Design, LLC specializes in interior renovations, reworking spaces to accommodate modern needs without sacrificing historical integrity. Photography and styling was done by Marial Maher, who serves as the marketing director for the Fitzpatrick Team at RE/MAX by day and photographer/ marketer by night. Learn more at NewportWithSolange.com and VisualManor.com, MarialMaher.com

The Bay • June 2022 43

Life & Style MAKER

By Abbie Lahmers

Organic Appeal

It can start with a windfallen tree or a barn door, maybe a magazine clipping of a vintage mid-century modern coffee table you can’t find at a store, or simply a room in need of a standout piece of furniture to pull it together. No matter the nature of your inspiration, Portsmouth-based designer and craftsman Jeff Soderbergh says, “we’re the design house that can produce it.”

Reclaiming found materials and honing non-toxic furniture finishing techniques dating back to the 1800s, Soderbergh and his team of passionate designers have built a uniquely sustainable practice that’s earned him national recognition in the likes of Esquire magazine, New England Home, Architectural Digest, and more. Since getting his start 30 years ago, selftaught Soderbergh has been challenging the notion that sustainable can’t also mean luxury.

Before he was a designer, Soderbergh recalls, “I was traveling quite a bit and seeing all of these buildings being demolished and all of the cool interesting elements ending up in dumpsters. These are beautiful shapes – if we take them completely out of context, cut them up and put them back together in a different way, we can make more beautiful things and give them a second life.” From there, the creative wheels started turning and through sheer will and countless hours spent in the library, Soderbergh dove into furniture making.

Describing a round 12-foot dining table project – from the process of sketching it out by hand to the different curves of each leg and the four-inch center tapering into a quarter inch on the edges – Soderbergh’s reverence for the craft is palpable. He’s reluctant – unable, even – to choose a favorite style.

“I love the most simple furniture to the most delicate and modern pieces. I just love design and I think there’s a right fit for every project. We don’t pigeon hole ourselves,” he shares. “Sometimes you want a very archaic, antique-looking piece, and that has a certain surface to it, and then another time you want something very clean and very contemporary, and that can’t look like a barn.”

Soderbergh relocated to his current

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The Bay • June 2022

A collaboration with Hutker Architects, this patio table was inspired by an antique Parisian table and made with reclaimed late 1800s redwood from a New Hampshire navy yard

Photos by Eric Levin (R) and Nat Rea (L), courtesy of Jeff Soderbergh

Jeff Soderbergh and his full-service furniture design and build company in Island Park have a mission of sustainable excellence

DESIGN 101 Soderbergh’s tips for choosing custom furniture and making sure everything fits just so.

HARMONIOUS SPACES Whether you’re seeking an heirloom table to make a statement or a set of chairs meant to blend in, Soderbergh shares, “It all has to talk to each other. It’s like a piece of music – it all goes together seamlessly but each part of the song features something a little different. Here’s the horn section or here’s the string section – the orchestra has to do its job as a unit, but each piece has a chance to shine.”

NATURAL COLOR Soderbergh avoids synthetic pigments in his work, instead letting the artwork lend color. Furnishings should feel warm and welcoming: “They have to have an appeal that makes you want to walk across the room and touch them.”

GOING GREEN “I want people to not know that it’s sustainable by the look and then have that second layer come through,” says Soderbergh of his eco-minded mission.

“You can do this in a way that’s beneficial to everybody; you can do this in a way that’s for the world we all share.”

Jeff Soderbergh in his Portsmouth gallery and studio

6,000-square-foot, near-waterfront dream studio and showroom just a month before COVID hit, and though the pandemic has made it difficult to visit each of his client’s spaces, it’s his preferred method of getting a feel for the room first. “You come to me when you want your home to feel like there’s a lot of authentic parts to it,” he says.

Originally from the Ocean State, the East Bay’s Farm Coast scenery and travels influence Soderbergh’s creations. “I’m quite literally immersed in the ocean. I surf year round. If I’m not

getting in the ocean a few times a week, I become a different person,” he says with a laugh.

“Part of what’s lovely about what I’ve carved out for myself is one week we get to do really fine inlay work in the studio, and the next week we’re literally blacksmithing outside, or felling a tree and milling it out in the middle of the woods. Another week we’re walking a site and picking out the proper stones that will work for the space. Nature influences everything for me.”

With each new project comes new spatial solutions to find, fresh methods to achieve a

particular color of finish, and the sculptural work that goes into building something truly unique – and Soderbergh wouldn’t trade a minute of it for any other profession. “You play. It’s pure play until you get it right, and then you know it’s right,” he says. “It’s wonderful. I absolutely love my job.”

For custom interior and exterior furniture commissions, Jeff Soderbergh Sustainable Furnishings & Fine Art is available by appointment, with galleries in both Portsmouth and Wellfleet, MA. JeffSoderbergh.com

The Bay • June 2022 45

Life & Style SHOP

By Elyse Major

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Smile Style Adorers of illustration, craftsmanship, and things made in Little Rhody – the new line by E. Frances Paper checks all the boxes and more. The Middletown-based stationery company founded by “two sisters and one cousin” Alison Flippin, Jenni Laundon, and Emily Roberts, and named for their two grandmothers,

46

The Bay • June 2022

has transferred some of their charming designs from heavyweight paper to solid brass and sterling silver in a collection that features earrings, cuffs, a necklace.

Even Frankie – their striped shirt-wearing whale mascot – has come along for the new endeavor. We recommend pairing with a Frankie hat for sunny seaside style.

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Frankie Necklace & Earrings Set Frankie Cuff Ocean Waves Cuff Frankie Dad Hat Smiley Stud Earrings

E . Fran ces paper EFrancesPaper.com

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