The Bay August 2016 by Hey Rhody Media Co.

8 Pheasant Lane Barrington $2,295,000 401.338.3520

217 Washington Road Barrington $929,900 401.529.5724

1 Middle Street Barrington $625,000 401.837.2355

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) celeb

9 Elm Lane Barrington $1,195,000 401.529.5724

r at i n

87 Terrace Avenue East Providence $665,000 401.965.9146

16 Appian Way Barrington $549,000 401.486.1474

33 Broadview Drive Barrington $899,000 401.837.2355

Contents Photography by (L) Stacey Doyle, (R) Kendall Paven St. Laurent

August 2016

Meet your four legged neighbors, like this goat at Silk Tree Farm

Indulge in Rhode Island comfort food at Billy’s in Barrington

This Month

31 Live Well

19 Summer Sipping

33 Shopping 34 Style Connoisseur 35 Whole Body

Four local restaurants share the secrets behind their delicious sangria

23 Farm Living For some, a little veggie garden isn’t enough.

Inspired Jewelry in Warren

37 Taste Billy’s is a place for all tastes 38 Review 40 News Bites 41 Taste Connoisseur 43 Rhody Bites

47 Gallery

Every Month

Find out what’s happening in the Bay this month

5 Editor’s Note 6 Bay List

Is there anything more summery than fried seafood?

50 Taste Test

9 The Buzz RI’s own Louisa Chafee sails for gold in Rio

On The COver: Living off the land at Tiny Farmhouse

11 On the Bay 16 Bay Views

in Rehoboth. Photography by Stacey Doyle.

August 2016 | The BAY

What Can We Create For You?

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

Our customer’s original engagement diamond, in a new custom white gold setting, with more diamonds…lots more diamonds.

Contributor

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 Art Director Meghan H. Follett

Advertising Design Director Layheang Meas

Assistant Art Director Katie Leclerc

BEFORE PLANTE CUSTOM REDESIGN

Graphic Designer Nicholas DelGiudice

Account Managers

(508) 673-0561 Swansea Crossing Plaza ~ Swansea, MA www.plantejewelers.com

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

OPEN TUESDAY – FRIDAY 10-5:30 PM, THURSDAY 10-8 PM, SATURDAY 10-5 PM

Elizabeth Riel: Liz@ProvidenceOnline.com Dan Schwartz: DanS@ProvidenceOnline.com Stephanie Oster Wilmarth: Stephanie@ProvidenceOnline.com

Come Dine And Enjoy The View

Contributing Photographers

Emily Dietsch Writer

This month, Emily talked with

Blink of an Eye Photography Michael Cevoli Brian DeMello

Force 4 Photography Judith Gardner Kendall Pavan St. Laurent

Contributing Illustrator

bartenders from around the

Lia Marcoux

Bay to get their recipes for one

Contributing Writers

of our favorite cookout cock-

Keith Andrade: @AndradeK

tails: Sangria (page 19). So what’s to love about covering cocktail culture? “Besides getting insider tips to up my drink-slinging game? Probably

Erin Balsa Jessica Bryant Alastair Cairns Emily Dietsch Claire Flanagan Andrea E. McHugh: @NewportStyle Nina Murphy

the privilege of peeking into

Kelly Payton

the minds and lives of some se-

Rebecca Remillard

riously talented, passionate and kooky people,” says Emily, who

Stephanie Resendes John Taraborelli: @JohnnyTabs Cindy VanSchalkwyk

also writes the “In the Drink”

Holly Vine

column for our sister publica-

Samantha Westmoreland

tion Providence Monthly. “For

Interns Marrissa Ballard Abigail Burns Ava Callery

a teensy state, [Rhode Island] has an impressive amount of diversity to the drinking culture. It’s satisfying to communi-

Member of:

Kemill Logarta Joshua Lu Marisa Petrarca Audited by:

cate that to people.”

3 Water Street, South Dartmouth, MA (508) 999-6975 • Blackbassma.com

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.

the Bay | August 2016

Editor’s Note

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

Growing Tall Think about all of your daily responsibilities: taking care of your family, taking care of your home, taking care of yourself, taking care of your job. Now take all of that, and add taking care of a working farm on top. Seem impossible? Not always. This month, we visit five families who make farming a way of life, and live off of their own land as much as possible. We’re not talking a couple of backyard tomato plants: we’re talking heirloom breeds of goats

and pigs, organic gardens, colonies of thousands of bees. It all adds up to a wholesome way of life, in more ways than one.

W NE

tiN lis

cE EN ud d Pr slaN i

33 Forest Road, Bristol • $599,900 Move right in to this light filled rambling Raised Ranch in desirable Bristol Highlands.Home features open floor plan,cathedral wood ceilings,new kitchen cabinets with granite, new tile/granite bathrooms and new furnace.Highlands Association Offered Tery Pedro-Matrone ~ 499-8245

4 Steven’s Landing • $555,000 Watch the breathtaking sunsets from this peaceful Prudence Island home. Custom built waterfront conventional home. Panoramic views of the West Passage. Quiet and private! Sheila Clark-Lundy ~ 401-749-5503

W NE

tiN lis

33 Sandra Court • $459,900 This modern home is located on a quiet Cul-de-sac. Meticulously maintained, features include a gourmet kitchen, central air, master suite with a walk in closet and so much more! Sarah Principe ~ 401-374-7064

tiN lis

21 Touisset Road, Warren • $327,500 Move right in to this sun filled ranch, it is single level living at its best! Features include; new flooring, bath mechanicals, kitchen with stainless appliances and granite counter tops. Lovely covered deck for entertaining. Erin Venditti ~ 401-255-5019

Photography by Stacey Doyle

tiN lis

111 High Street, Bristol • $569,900

Jeff Mello of Aquidneck Honey has turned beekeeping into a way of life (page 23)

Sun filled charming downtown multi family. Currently used as a two family, would also make a lovely single family. Short walk to downtown shops and restaurants .Watch the parade from your front porch! Erin Venditti~ 401-255-5019

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

Read us online

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

Find us on Facebook Reach out to us at The Bay Magazine

tiN lis

161 S. Cobble Hill Rd, Warwick • $425,000 Beautiful private Colonial.Located on a cul-de-sac, set on over an acre of landscaped and natural surroundings. Features of the home include cathedral ceilings, two fireplaces, private deck and newly painted exterior. Mandie Sullivan ~ 401-474-1861

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

423 Hope Street | Bristol, RI 401-396-9849 August 2016 | The BAY

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

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Our Farm Fresh Veggies… Enjoy our bountiful harvest of seasonal produce fresh from our farm.

G O I N G FO r G O L D Louisa Chafee will be among the ranks of Olympians representing the US this month in Rio. Read all about her on page 10, and go online for an extended profile of RI’s

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

own Team USA sailor.

THE FARMER’S DAUGHTER 716 Mooresfield Road (Rt. 138) Wakefield, RI • 401-792-1340 Open Daily 9am - 6pm • www.thefarmersdaughterri.com

FO L LOW U S

Tent sale Going On Now

Because we’re awesome on social, too

Facebook.com/TheBayMagazine

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

RhodyBites.com

SM SM

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

the Bay | August 2016

Hey Rhody newsletter at www.TheBayMagazine.com

Back to

studying • music classes • sports • day care • fall activites

For more Back to School offerings,

visit

thebaymagazine.com

GORDON SCHOOL empowering young minds

open house Saturday, November 5, 10am

Tours, curriculum presentations, classroom demonstrations, meet faculty, talk with current parents and students, and collect admission and financial aid information. Affording Gordon: A Financial Aid Workshop November 15th at 5:30 pm Nursery to eighth grade, East Providence, RI

www.gordonschool.org 401-434-3833

193 Water Street, Warren, RI 401.289.2251 • www.Luca-RI.com Tuesday-Friday 10-5, Saturday 9-4, Sunday 11-3

St. Philomena School The best part of going to School One?

Being yourself. SCHOOL ONE is a small, progressive, independent high school on the East Side of Providence that serves students with diverse backgrounds, learning styles and educational goals within a vibrant, safe and inclusive community.

Open Campus: Wednesday, Oct 26 • 9am-11am 220 University Ave., Providence, RI 02906 (401) 331-2497 | school-one.org

Accepting Applications for Fall 2016 Call now for a Tour 401-683-0268 ext. 114

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August 2016 | The BAY

Featured in Hey Rhody’s HEALTH & WELLNESS GUIDE 2016 Dutchman Dental

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.”

the Bay | August 2016

Accepting new pAtients!

Go ahead... We’ve got your back

Accepting most insurances, including: MAss HeAltH stAndArd Dr. J.P. Van Regenmorter, DDS Dr. Javier Ramirez, DDS

Se habla EspaÑol & Ele fala Português

cAll us to schedule your visit todAy 26 south County Commons Way (Unit d2), Wakefield 401-284-3308

1359 Main road tiverton 401-624-9177

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Buzz On the Bay • Bay Views

The Buzz

People and places on the Bay

Set Sail for Rio

Rhode Island is a state of mariners. That’s not a subjective assertion, or romantic hyperbole. Merely fact. There’s an anchor on our state’s flag for crying out loud. For this summer’s Olympic games in Rio de Janeiro, native Rhode Islander Louisa Chafee has her heart set on winning a medal as part of the US Sailing Team.

Louisa Chafee prepares for a day on the water

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the Bay | August 2016

Buzz on the Bay fRoM PaGe 9

Racing for the Gold RI’s own Louisa Chafee sets sail for this summer’s Olympic games

Lousia Chafee spends hours training on the water daily for this year’s Summer Olympics

To get the obvious out of the way, yes, Louisa Chafee is Senator Lincoln Chafee’s daughter. The surname is unmissable. But let’s dismiss notions of a privileged legacy: Sailing is hard work at any level, and all the more so at a world-class one. It requires discipline, and smarts. It beats you up. When I spoke with Louisa about the extremity of sailing as a sport, and people’s converse misperception of it as the blithe pursuit of lazy rum-aholics, she took a balanced outlook. “If people don’t understand it, they don’t understand it,” she says, laughing. “But the work is real.” Her day begins early, when she rises to check the wind and conditions for the day, and makes her sailing plan with her skipper based on that. And in case you’re wondering, the 21st century has indeed made its mark on the sport, as weathervanes and seaman’s almanacs have been replaced by (you guessed it) smartphone apps.

As an explanatory aside: the US Sailing Team isn’t a gaggle of people who sail one massive boat, but rather an assemblage of people who sail in different classes of boats, in various partnerships. Louisa’s class is a two-person catamaran, in which she stewards as crew with her teammate and skipper. “Crew” generally means being in the center of the boat, using your bodyweight to balance it out given what the waves and wind are doing at any given moment, as well as adjusting the sails and heeding the skipper’s directions. A crew’s best assets are lightness, agility and strength. To that end, Louisa spends hours daily in the gym to help her withstand the demands of all her time on the water. Afterwards she and her skipper clock in 2-4 hours daily of practice at sea, and then she returns home with enough energy to ravenously inhale dinner and then fall asleep.

It’s not all about athleticism and thrills, though. Beyond the daily training and worldwide competitions that help keep skills sharp, fundraising is a fairly substantial part of a contender’s job. To put it bluntly, sailing is neither a lucrative sport nor a cheap one. Boats cost money, as does the gear. There are travel expenses across the globe to compete, not to mention the price tag of daily living. Advertising deals don’t stack up for sailors in the same way that they do for sports like, say, track and field, and in training phases there is no such thing as a side job. Sponsorships cover some costs, but the lion’s share is raised independently. Louisa has a long path ahead of her. There’s Rio this year, of course, but her sights are set on both this upcoming set of games as well as the next one. She has no plans for a single competition experience. Godspeed, and let’s pour her a rum drink or three when she brings home some metal. –Emily Dietsch

August 2016 | The BAY

Buzz on the Bay RePaiRs oN The Go

Tune Up Your Wheels On the Go if you’ve ever had issues with your bicycle but dreaded having to load it up to take it to a repair shop, you’re not alone. In fact, there’s a service that’s rapidly spreading across North America that seeks to help riders with just that – Veloﬁx is a revolutionary new service that offers a mobile bike shop that comes to you. Mike Lee, owner and mechanic of the Southcoast Rhode Island and Massachusetts location, explains the concept. “All any one has to do is go online, pick a time slot that works for their schedule and I can come to their home, workplace or anywhere else that’s convenient,” he says. “Because I have a full bike shop in a van almost all tune-ups and repairs can be done in an hour or two at your location.” Though it’s not a AAA-like emergency roadside repair service (you need to make an appointment in advance), Velofix is equipped to handle any kind of problem your bicycle may have. And the best part? “It doesn’t cost any more than a bike shop to have me work on your bike at your house and I am a

Mike Lee’s Velofix is a bike repair shop on wheels

certified bike mechanic.” So if keeping up with tune-ups has been slipping your mind or keeping you from getting on your bike as much as you’d like to, Velofix makes it totally easy and painless to quickly get your bike back in tip-top condition. Check out their website to learn more or make your own appointment to get your bike in the best shape of its life without having to ever leave your house. 855-835-6349, www.Velofix.com –Claire Flanagan

oceaN RUNNeR

The main goal of an Ultra marathon, lasting six to 24 hours, is to just keep running

i’ve always thought that runners are some of the most dedicated athletes out there. Now that I know about ultramarathons, it’s a confirmed fact. Amongst a growing trend of foot races, ultras stand in a class all their own. An ultramarathon is an endurance race that lasts from six to 24 hours and has only one main rule – just keep going. The Anchor Down Ultra, held at Colt State Park August 19-20, is the only 24 hour Ultra held in Rhode Island. In addition to the physical and mental strain of endurance running, the challenge of the ADU is compounded by the fact that it’s held on one of the hottest weekends of the year. So how did this intense event become so popular? Founder Jason Paganelli attributes it to the niche crowd 12

the Bay | August 2016

they target as well as Colt State’s coastline. “There are no obstacles, color packets, costumes or beer sponsors,” he says. “This is an old-fashioned ultramarathon in a beautiful place. It’s as authentic as it gets.” Maria Chevalier is one of five people, and the only Rhode Islander, who hit 100 miles in last year’s race. This year she’s going for her fifth attempt. (She’s tried three times before, hitting her first 100 in Boulder in 2012.) Her advice for runners who may be hesitant to attempt an ultra is to just do it. “Hesitation is typically fueled by your own self-doubt or fear of the unknown,” Maria says. “It is absolutely amazing what the human mind can convince the body to do.” August 19-26, Colt State Park. www.AnchorDownUltra.com –Stephanie Resendes

Photo by (Top) Marianne Lee, (Bottom) Courtesy of Anchor Down Ultramarathon

An Ultra Fitness Challenge

Buzz on the Bay The hiTs KeeP coMiNG

Photos by Tyler and Ryan

Bristol’s Tyler & Ryan Make Some Noise

six years ago, brothers Tyler Falcoa, 22, and Ryan Falcoa, 20, of Bristol had no idea that setting up a YouTube account would lead to musical fame. But when their “funny skit videos” went viral, they saw an opportunity – and an audience – to showcase their musical talents. Tyler and Ryan became known for covering hit songs, and in 2014, they were named the winner of Ryan Seacrest’s “All About That Bass” cover song contest. Now, they have a manager, a social media following that reaches more than 100,000 fans, and they’ve just released their first-ever original EP, Basement Diaries. “We wanted to make a change from being cover artists to original artists, and we wanted to branch out of the YouTube scene,” says Tyler. “There’s so much going on on YouTube and there’s so many people doing the same songs and the same covers. We’ve gained a lot of success doing that. However, we have so many songs that we’ve been writing and recording, and we just haven’t put it out there.” Basement Diaries, a five-month labor of love, was recorded in the Falcoa’s basement studio. The album, which includes a mix of genres, features six tracks,

including “Thief,” a catchy love song with a pop vibe, and “Worth the Wait,” coproduced by EDM producer ERIK, the only track on the EP not fully produced by Tyler & Ryan. “We’re constantly reinventing the sound, and I think we finally got to a point where every track sounds different but still has that Tyler & Ryan vibe,” says Ryan. The guys attribute part of their success to the local community. “Bristol has supported us so much from the start, since we were kids,” says Tyler. “I was 16 and Ryan was 14, and we were playing Led Zeppelin in bars downtown. Even through the success of everything, Bristol is one of those towns where the people just always have your back.” In the future, the guys will start playing more shows in New York and out west, expanding their reach past the Northeast. “We’ve always been taught to work, work, work,” says Tyler. “Keep working for what you want to do. And that’s exactly what we’re doing. And we love it.” www. TylerAndRyan.com –Jessica Bryant

August 2016 | The BAY

Buzz on the Bay Voices of The Bay

A Survivor’s Story

Linda Carvelli shares her experiences with cancer to inspire others

In the early ‘90s I took a course through work on how to use the Franklin Planner and we had to make a one-year, a five-year and a ten-year goal. For the ten-year goal I put down “I’m going to write a book.” Never did I imagine it was going to be a book about my life. Over the years I had taken some writing courses and

the Bay | August 2016

workshops and I had an essay, “I Miss My Breasts,” published in Chicken Soup for the Soul: Hope and Healing for Your Breast Cancer Journey. But when I got laid off I took the year to write and it was the best thing I ever did from a healing perspective. Most days I would go to the gym, workout and shower there and immediately head to Coffee Depot with my laptop and I would write and write and write some more. We go through things our whole lives and never really stop and look back at these things that have happened but when I did I could see the dots connected. I had terrible things happen to me and I would never diminish those things but I started to see it all differently. It pushed me towards being a life coach. I want to help people when they are going through these terrible things. I feel I now have the compassion and empathy to work with people because I have experienced it all. I had always been a very analytical and logical thinker in my profession and because of my background in risk management in technology I was always trained to think in a pessimistic way to be prepared for the “what ifs” but here I am now telling people that you can learn from mistakes and tragedies. This book is for all ages and anyone who is overcoming obstacles. One of the reviewers said, “I thought this was going to be depressing but boy was I wrong.” This carries over into my work as a life coach seeing obstacles as opportunities. You don’t welcome these tough times but I now know I can learn from them. Why did three of my immediate family die of cancer and I am still here? I am going to be a 14 year survivor this month and I know there was a reason I was left here and that is for me to get this message out there. –Nina Murphy

Photography by Brian DeMello

After a series of tragic life changing events, including three family deaths, a divorce, a job layoff and her own breast cancer diagnosis, East Bay resident Linda Carvelli discovered a new way of looking at the hand she had been dealt. Realizing her own emotional survival could be one of inspiration to others facing overwhelming grief and loss, she became a Board Certified Life Coach and pursued a goal to write a book resulting in her memoir, Perfectly Negative, How I Learned to Embrace Life’s Lemons Lessons. A Cranston native who spent 20 plus years in technology business management in the finance industry, Linda received her Bachelor of Science degree in Computer Science from Bentley University and a Masters in Business Administration from Bryant University. She lives in Warren with her husband Peter, stepteens Jake and Julia and dog Enzo Vino. Linda co-facilitates Sisters in Survival, a support group for cancer survivors and their caregivers. August marks her 14th year as cancer survivor. When not writing or working with her clients, Linda enjoys time with Peter out on the fairway. Linda will be doing a book signing August 5 at the Alayne White Spa in Bristol and September 10 at Barrington Books. Perfectly Negative, How I Learned to Embrace Life’s Lemons Lessons is sold at Barrington Books, Barrington Books Retold and Amazon. Linda is available for speaking engagements and book club discussions and can be reached at Linda@LindaCarvelli. com and www.LindaCarvelli.com.

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August 2016 | The BAY

Buzz Bay Views The dress code for the Bristol Fourth of July parade is hardly fancy. On a hot July day why wouldn’t you wear cargo shorts and a red, white and blue tank? But the Bow Tie & Big Hat Bristol Derby Ball at Blithewold Mansion offered an opportunity for guests to get fancy with their patriotic selves during this year’s Bristol Fourth festivities. www.July4thBristolRI.com Photography by Judith Gardner

2016 Parade Chief Marshall Herculano “Okie” Falcoa with wife Donna

Diane and Mike Nelson

Lola Silva and Little Miss 4th Claire Chace

Margarida Chaves and Steve Almeida

Gayl and Dudley Hallagan

the Bay | August 2016

Graham White and Miss 4th of July Samantha Golden with her parents Tina and Greg

Get your ala on...

G Lori DiPersio and David Barboza

Kayla Arruda and Robin Holmes

Heidi and David Vermilyea

Host Your Holiday Party At Ledgemont Country Club

Dave and Brenda Turcetta and Sarah and Bill Oâ&#x20AC;&#x2122;Neil

Contact Julie for more information Julie@Ledgemontcc.com or 508-761-6600 Will Bundy and Rick Gauvin

August 2016 | The BAY

Join the Summer Fun at The Aviary Restaurant & Bar

Steaks, Burgers or Appetizers & Cocktails by the Fire!

Half Price Appetizers At The Bar Or On The Patio 3pm - 6pm

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2229 GAR Highway (Rt 6) • Swansea, MA • 508-379-6007 • www.theaviaryrestaurant.com

Sangria Season We asked four restaurants to share their recipes for the perfect summer sipper By Emily Dietsch • Photography By Blink Of An Eye Photogaphy

Peach Raspberry Sangria at Bluewater Bar and Grill

Just Peachy At Barrington’s Bluewater Bar and Grill, warm weather is all about two things: the outdoor patio and sangria. Their fruity, summery version is about as close to classic as it gets – with the punch factor dialed with a strong dose of vodka. (Don’t say we didn’t warn you.) If it ain’t broke, no? And clearly it ain’t, given its enormous popularity since being introduced a few years ago. Bartender Melissa Jordan takes an endearingly casual approach to the recipe, with the clear mark of someone who’s made hundreds if not thousands of them each season. She works in ratios rather than precise measurements, and encourages customizing to taste. It’s a “little more of this, little more of that, whatever’s your pleasure” kind of thing. Order it by the glass, or settle into a pitcher for some serious – but unserious – session drinking. 32 Barton Avenue, Barrington • 401-2470017 • www.BluewaterGrillRI.com

Peach Raspberry Sangria Serves one Although white wine is far more popular a choice for this particular sangria, Jordan says the red wine version has a following, too. She recommends a red such as a zinfandel if white’s not your bag. 3 parts raspberry vodka 1 part peach schnapps 1 part peach nectar White or red wine

Raspberries Peach slices Ice

In a wine glass with ice, swirl together the vodka, schnapps and peach nectar. Fill the rest of the glass with wine of choice and garnish with fruit.

August 2016 | The BAY

Sophisticated Sipping One of the most intriguing bar concepts to emerge lately can be found at the Statesman Tavern, which opened a few short months ago in Bristol. It’s a sincere homage to the taverns that dotted the area centuries ago, but at the same time it’s not a dusty shrine that replicates yesteryear as if it were the boozy Colonial Williamsburg. No, there’s more confident irreverence in play. When we asked beverage director Uriah Donnelly to throw his hat in the ring for this feature, he admitted that sangria was not even on the Statesman’s radar. It wasn’t a case of snobbery at all. Rather, it was just that sangria was totally afield of the vision behind his lineup, which is centered on historical-but-twisted cocktails anchored in New England – not a beach in Ibiza. “But then I thought,” he mused, “why not do it, but do it our way?” Contrarian inspiration struck: “For such a traditionally ‘summertime’ drink, my mind went to the fall and spiced mulled wine,” he told us. What would happen if he inverted some basic expectations? What if warm became chilled, and autumnal spice got a new seasonal home? And beyond those flip-turns, the classic DNA of the drink – wine, brandy, liquor, juice – would stay intact. He got to work with no idea as to what the ends might be. Sangria’s usual brandy became Calvados, an apple-based brandy that’s thoroughly autumnal. Sangria’s basic vodka became a dandelion root tea-infused vodka, which is dark, earthy and slightly bitter. “It could have been a disaster,” Uriah told us with honest bemusement. “But when we tasted it, we were surprised by how good it is. Well, surprised but not surprised.” Meaning, he knows his stuff and he’s not unfamiliar with experimental wins, much as he’s pretty darn humble about it. 31 State Street, Bristol • 401-396-5115 • www.StatesmanTavern.com

Spiced Sangria at Statesman Tavern

the Bay | August 2016

Spiced Sangria Serves plenty This one ain’t for amateurs, folks. Although technically the recipe is simple, and uses ingredients standard to most pantries apart from the tea, it’s undeniably involved. Intricate, even. Perfect for the geeks in the crowd who like ornate projects. Spiced Wine* Dandelion Root-Tea Vodka* 1 750 ml bottle Brandy

1 quart fresh orange juice .25 cup fresh lemon juice .25 cup simple syrup*

Combine all ingredients in a 5-liter container. Chill overnight. When ready to serve, slice a few oranges and lemons into wheels and add to container. Top each glass with soda water and serve. Spiced Wine: 2 750-ml bottles light-bodied red wine (Beaujolais or Cotes du Rhone) Zest of 1 orange (squeeze and reserve juice for later) Zest of 1 lemon (squeeze and reserve juice for later) 3 black peppercorns, crushed 2 cardamom pods, crushed One 3-inch cinnamon stick, crushed .5 teaspoon ground nutmeg 1/3 cup brown sugar In a large saucepan, combine the red wine with the sugar and the orange and lemon zests. Put the spices in a tea ball and add to the saucepan. Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat, discard the tea ball. Strain mixture into a non-reactive container and let cool to room temperature. Dandelion Root-Tea Vodka Add 2-3 tea bags to a quart mason jar and fill with a vodka you like to drink. Tighten cover on jar and let steep at room temp for 12 hours. Remove tea bags, replace lid.

Simple Syrup In a heavy-bottomed pot add 1 cup of sugar and 2 cups of water. Heat on medium until sugar is dissolved. Let cool. Put into a non-reactive container and refrigerate up to one month.

Summer By The Pitcher Maximalism is alive and well in the Beachcomber’s cheerful fruitbomb that could give Carmen Miranda green envy. Michael and Robin Richard, spouses and co-owners, created the drink for us with a generous hand that captures their spot’s accessible, infectious joie de vivre. They took a classic formula but followed a more-is-more spirit to an end that’s bedazzled with (count ‘em) seven kinds of fresh fruit and three kinds of fruit juice. It’s made in big-batch form and finished in individual glasses, which patrons can order by the pitcher or in solo servings. “We put it together and tested it for you, and it was a huge hit,” Michael’s better half relayed. “Huge!” And, she added with a deep chuckle, “We put it on as a special and sold out the first night, so now obviously we’re serving it all the time.” When asked to pinpoint the cause for success, Robin mused that it’s because the drink just looks like liquid fun. Initially the Richards served it in traditional wine glasses, but then the old more-is-more spirit motivated a switch to tulip glasses for more flare. “I think that when people see other people order it, they think to themselves, ‘What are they drinking? I want some of that!’” Robin said, chuckling again. Hard to argue with that logic, really. Take it one step further by ordering it on the Beachcomber’s outdoor patio, on a clear-sky day and blow out your joy quota. 506 Park Avenue, Portsmouth • 401-683-1400 • www.TheBeachcomberRI.com

Mango Berry Sangria

Bywater’s Rosé Sangria

A Taste of Paris Most sangria brings to mind Spain or Portugal. Bywater’s rosé-based version, by contrast, evokes a totally different spot on the globe. It’s what you’d imagine a Parisian sophisticate sipping in the Riviera, languidly and with impossible chic of course. For starters, the base is a French rosé that’s light and dry. Added to that is a splash of Lillet, and – most intriguingly of all – a gin-based liqueur made from something called beach plums. In case you missed that one in Botany 101: they are a thing, they grow in sand dunes, and some brilliant bloke made a small-batch gin with them. So, not your run-of-the-mill sangria, eh? It’s characteristic of Bywater’s overall bar program, which has garnered fans with innovative but unpretentious concoctions since the restaurant opened just over a year ago. Bar-

Serves plenty Make by the pitcher but finish by the glass with soda and garnish. The Richards begin not with regular wine, but, of course, bottles of red sangria. The vodka is not unflavored but mango-infused. Plain Jane has no place here. 3 bottles of 750 ml red sangria (Yellowtail) 4 oz of blackberry brandy 4 oz of mango vodka Blackberries Strawberries

Raspberries Blueberries Sliced mangoes 6 oz cranberry juice 6 oz pineapple juice 6 oz orange juice Soda water

Optional: Fresh pineapple, orange slice for garnish Combine all the ingredients through the mangoes in a pitcher and let it all soak for awhile. When ready to serve, add the juices and some ice to the pitcher and stir. Pour each serving into a wine glass or ideally a tulip glass for an exact Beachcomber replica. Finally, finish with a splash of soda water and garnish with fresh pineapple and an orange slice.

tender Morgan Kaegel describes the invention process as creative and collaborative, which she chalks up to co-owner Katie O’Donnell’s direction. “She encourages us to bring in offbeat ingredients that we find, and to tinker around,” Morgan told us. “We get to play a bit.” 54 State Street, Warren • 401-694-0727 • www.BywaterRestaurant.com

Rosé Sangria Serves one Bywater’s enormously popular rosé of choice is served on draught at the restaurant. “It’s a fun thing,” Morgan says, “but it’s also great for the wine because it’s not as exposed to the elements as it is in glass bottles.” If you can’t source the beach plum gin, or the tropical bitters that finish this cocktail, never fear. Just sidle up to the bar at Bywater and put yourself in their capable hands. Sometimes, especially on hot days, it’s nice not to DIY. 2 oz rosé 1 oz beach plum liqueur .5 oz Lillet rosé Polynesian fruit bitters, to taste Optional: edible flowers Mix all the ingredients and serve in a stem glass filled with crushed ice. Garnish with flowers if using.

The Beachcomber’s Mango Berry Sangria

August 2016 | The BAY

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the Bay | August 2016

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Family Farm From homesteads to horse farms, living on a working farm means living the dream BY ANDREA MCHUGH PHOTOGRAPHY BY STACEY DOYLE

The Circle Of Life SakonneT Farm, TiverTon

housands of people flock to Tiverton Four Corners each year to soak up the simple pleasures of this quaint New England village, comprising 18th century buildings, housing, shops, galleries and artisan foodstuffs. Adam and Kristin Silveira, however, are lucky enough to call the 300+ year old village home. The parents of Alyssa (18), Megan (17), Jami (15) and Jonathan (12), the Silveiras bought a small farm on Main Road in 2009 and today, they raise free range chickens and ducks for eggs, goats, a pig and sometimes, Freedom Ranger chickens for meat (but not this year). “Owning a farm wasn’t always a dream of ours, it just kind of evolved organically,” reveals Kristin. In another unexpected twist, the realtor who had sold them the farm knocked on the door a year or so later with interesting news. Old Tiverton Four Corners Schoolhouse No. 1, which was adjacent to the farm, was coming on the market. Built in 1800 for one of the founding families of TiSakonnet Farm verton (it wasn’t uncommon to have schools in homes teaches local kids at the time), it was a charming property but one in about Tiverton’s need of love and attention. “First we were like, ‘no agricultural past way,’” says Kristen, but it didn’t take much convincing once they did a “just to check it out” walk though. The Silveiras renovated the exterior to replicate a historic photo they saw in a book of the schoolhouse. The interior, however, celebrates modern day living. Antique schoolhouse memorabilia and pieces that are a nod to Tiverton history are peppered throughout the home, which they now rent as a vacation property for farm stays. Guests often collect eggs from the coops with Kristin and Adam, pet the goats or entertain the pig. As tending to the farm has been an enriching experience (on top of their full time jobs), Adam and Kristin launched an education program where they reach out to local schools, providing them with fertilized eggs so students can learn about farm life by watching the chicks hatch and grow in their first couple of days (the chicks are then returned to Sakonnet Farm). The circle of life – alive and well at Sakonnet Farm.

Growing Happiness From the Soil Up Tiny FarmhouSe, rehoboTh

riter, photographer, gardener and pig-raiser Amy McCoy didn’t exactraise Gloucestershire Old Spots pigs, an endangered breed originally from the ly rack her brain when it came to naming her life-on-the-farm blog. UK, for meat. The animals are an addition to growing greens and asparagus in the She has lived with her husband JR in a “tiny farmhouse” in Rehoboth, spring, tomatoes, cucumbers and zucchini during the summer and winter squash thus the inspiration for “Tiny Farmhouse,” an insightful resource with recipes, and beans in the autumn, to name a few. To increase the fruit production on the how-to guides, plus entertaining, gardening and home decor tips, was born. Tiny property, together Amy and JR have planted apple trees, blueberry bushes and Farmhouse is also a comical, straight-shooting read into farm life, including what a cherry tree. “It really is about growing food we can appreciate, that we know it is like to wrangle a feisty rooster, being lured in to petting a piglet attired for where it is from and the effort it took getting that food to the table,” says McCoy. a day at the office and combating “adorable little crop-decima“We actually consider it a luxury to get food from our own property. tors” (also known as rabbits). Though the farm has been home to www.TinyFarmhouse.com We can gather eggs for breakfast, or head to the garden to harvest hens, turkeys and Black Angus cattle through the decades, today something for lunch or dinner later that night… it’s hard work, but documents life on this they have scaled the focus to keep bees, raise hens for eggs and the reward is so worth it.” rehoboth farm

August 2016 | The BAY

At Home on the Homestead aquidneck honey, TiverTon

or quite some time, many people on Aquidneck Island didn’t even consider that Jeff the Beeman had a last name. Plenty of folks still call him by that well-earned sobriquet, but it’s not entirely accurate. Sure, Jeff Mello made his mark by selling his pure, raw, local, chemical-free Aquidneck Honey at area farmer’s markets, local food markets, shops and boutiques for years, but he’s come a long way from the pair of hives he once kept at his house in Newport. Today, Jeff’s 1,000+ hives can be found across four states, and some of those busy bees are hard at work pollinating crops at Rhode Island farms, estates and backyard gardens. Jeff is also busy tending to his 50 chickens, 20 raised beds, eight goats and Jeff mello has tons of varieties of herbs and vegetables on his nearly expanded his two acres of land in Tiverton. “It’s the most amazing honey business into thing I’ve ever done,” says Jeff with unabashed joy in an agricultural his voice. “I’ve made a destination for people – I have way of life people here every day… They say it’s just so real. It’s not pretentious, it’s not even pretty, but with our food – to see it, smell it, taste it.” “My goal is to teach people how create a real working homestead; how to produce all their own food and pollinate their crops. We have to pay attention to this stuff.” Jeff is unquestionably talented and indisputably hard working, but it’s also part of his DNA. His grandfather came to this country as a Portuguese immigrant and became an exceptional gardener. Jeff would spend weekends helping his grandfather, at first landscaping and then tending to the garden. To say Jeff Mello’s grandfather would be proud would be an understatement.

One Farm’s Legacy Silk Tree Farm, liTTle compTon

hickens, cows, pigs – all are pretty standard livestock found at local farms. Nigerian Dwarf Goats? Not so much. At Silk Tree Farm in Little Compton, Cathy Bardsley and Tom Sherman raise endangered and heritage breed livestock including their herd of ADGA registered show quality Nigerian Dwarf Goats as well as Spanish Doe Mounds (goats), Myotonic goats (also known as the fainting goats), Red Dorking chickens, Black Jersey Giant chickens, Red Wattle hogs, Narragansett turkeys and more. The goats provide the family Silk Tree Farm brings with milk used to make a variety of cheese, goat city kids to their little milk soap and they also make soy candles. All compton farm to learn of the animals are raised at the Little Compton about better food sources farm on serene pastures leased (along with the on-site farm house), on a conservation easement via The Nature Conservancy. (The purpose of conservation easements is to have protected land for future generations.) Tom and Cathy focus on raising healthy, happy animals that see the sunlight every day and have room to roam. They want to share that ethos with the next generation, so they have partnered with the Met School in Providence to take part in a non-profit mentoring program to teach young students lessons about farming, animal husbandry and where our food comes from. The couple’s line of Silk Tree Farm Goat Milk Soap and Simply Natural soy candles scented only with therapeutic grade, steam distilled essential oils like lavender and fresh lemongrass sage, are popular at area farmer’s markets.

A Farm Dream, Fulfilled pinegaTe FarmS, SWanSea

dmittedly, the tune of “My Old Kentucky Home” may pop into your future with horses taking center stage. “My father wanted me to pick a ‘real’ head when you see Pinegate Farm’s 14 rolling green acres peppered career, but in the end they were so supportive,” she says. It was there she with gallant, galloping horses. Amid the pastoral milieu, it’s hard “fell in love” with Dressage, considered to be “the highest expression of horse to imagine a major city is just 20 minutes away. For owner/manager, Lautraining.” It’s a centuries-old discipline that Lauren compares to ballet. “Even ren Clegg, Pinegate Farm is a dream come true. Like many little girls, she if you don’t compete in Dressage, to train a horse like that, to see those things asked her parents for a horse every birthday and every Christmas. And for is pretty amazing.” every birthday and every Christmas after that. Her dream came true at 17, With that large support system, Lauren founded Pinegate Farm in 1978 so that and it was clear tending to horses was much more than a passing phase – it others with a passion for Dressage and Eventing, which is show jumping with a was her life’s calling. Lauren says that when she decided horse both on the flat and over fences, as well as for those simply lauren clegg’s equestrian with a passion for their equine friends, can have a place to call their to go to Meredith Manor in West Virginia, a nationally acfarm is a childhood credited equestrian vocational college, that her parents own. “It’s been 38 years now and I still love being on farm with the dream come true and large Italian family knew she was dead serious about a animals – it’s people who are exhausting!” she says with a laugh.

the Bay | August 2016

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August 2016 | The BAY

East Bay Stories Small businesses making a big difference

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the Bay | August 2016

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All That Glitters In the tax free arts district in Warren, Muse is little shop that sells unique, handcrafted jewelry - half of it from Rhode Island designers. Turn to page 34 to read about owner elizabeth Jarvis’s mission to keep the east Bay beautifully (and affordably) adorned.

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Raise your expectations about senior living!

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Something to Bark About Wag Nation offers accessories for the hound and home

Photography by Judith Gardner

Wag Nation has been

open for over eight years and is solely run by Peter, the soon-to-be seven-year-old rescue Pointer from the South. Peter was busy greeting passersby on the patio, so I sat down with his mom, Michelle Shevlin, who helps him run the store. “When people come to Wag [Nation], I don’t want them to think they’re walking into a regular pet store,” Michelle tells me. “I want them to feel like they’re walking into a home.” The shop definitely has a comfortable, homey feel to it, and Michelle and her husband Tom are more than welcoming. The shop is full of high

quality “pawducts” from necessities like food, treats and bedding to gifts and housewares. Aside from welcoming guests, Peter has been busy expanding Wag’s own brand called Wag & Co. “[Wag & Co.] does accessories for the hound and home,” Michelle explains, showing me their pet carrier. Their newer carriers will be modified to meet Amtrak regulations so you can bring your furry friend on the train. Wag & Co. also features two styles of toy bins: a small, square style and a round version with handles on the side that is coming out this year. If you’re trying to get rid of the wet

dog smell, they have a collection of soy-based candles like “Bark in the Park” or “At the Beach” made with essential oils. They also have beautiful sterling silver charms which could be used as a pet tag or a present. 1. Home accents from Harry Barker and Smathers & Branson, mixed with treats and toys for the lucky cat or canine 2. Nautical rope toys and apparel for pets and their people, $6-$36 3. Grounds & Hounds Coffee Co. donates 20% of their fair-trade certified coffee to Save A Lab, $14 per pound 4. Collars and leashes, $12-$32

Wag Nation | 92 William Street, Newport | 401-619-3719 | www.ShopWagNation.com

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August 2016 | The BAY

yard sale Sunday August 28 11-5pm No Early Birds! Rain or Shine! Hurricane date SuNday, SEptEmBER 4 11-5pm

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A specialty boutique Open Daily 10-5:30 Saturday 10-5 The Village CenTer 290 County road, Barrington 247-1087 Contemporary women’s apparel, lingerie, shoes and accessories

the Bay | August 2016

Live Well Style Connoisseur by Jeanette St. Pierre

Inspired by Design

A Warren boutique showcases handmade jewelry Elizabeth Jarvis blended her love of jewelry and independent artists when she opened MUSE ten years ago in Warren. We caught up with her recently to hear more about the inspiration behind her boutique/gallery. Tell us a little about your background and why you opened MUSE. I have had a life long love affair with jewelry. I studied Art History and worked retail jobs at small boutiques. After I graduated from college I started my own wholesale jewelry business, but soon learned that I preferred retail to wholesale. I came up with the idea of a handcrafted jewelry store because it combines so many interests of mine: jewelry, advocating for artists, creating a beautiful clean space to showcase highly curated work and helping customers find the perfect gift or create a custom piece they’ve been dreaming of. All of your jewelry and gifts are handcrafted in America. Why is that

so important to you? I love working with artists and I love selling their work. I knew I wanted to keep it local and within America because this is my country and I saw no reason to import things that my peers were making beautifully here. It’s my version of shopping local. You feature over 100 American artists. Tell us what you look for when you select a new artist. I look for quality and uniqueness. There’s lots of costume jewelry in the world and a place for it, but I like to carry work that has a unique perspective and is made extremely well out of high quality materials like sterling silver and gold. In my opinion, jewelry should last. About half of the work I carry is made here in RI. You have a great location on Water Street. Why did you choose Warren as the site of your boutique/gallery? We were on Main Street for eight years and moved to Water Street two years ago. There was never any question in my mind that I wanted to open in Warren. At the time, it was one of the designated tax free districts for art and that was definitely part of the appeal, but more than that, I knew I wanted to open MUSE in a town filled with artists and creative people, people who think outside the box and aren’t afraid to try something new. I’ve always loved the energy and feel of Warren and still do. You carry beautiful yet affordable jewelry and gifts for babies. Tell us why price point is a factor in what you display. I love to offer high quality gifts that are not out of reach for most people. You can certainly find less expensive things at bigger stores, but the quality and style will not

MUSE is a handcrafted store for big (and little) appreciators of local art

likely be there. And of course, there are much more expensive jewelry stores, but that is more exclusive than I want to be. I try very hard to find things that are so unique and beautifully made that they worth paying a little more for, but are not entirely out of reach. What type of jewelry has been popular this summer? Some recent trends no matter the season are raw and large faceted stones, stacking rings and rose or yellow gold instead of silver. Specific stones that are very popular are kyanite, white howlite and moonstone.

MUSE 279 Water Street, Warren 401-289-2150 www.MuseHandcrafted.com

Photography (Top) by Force 4 Photography, (B) by Tony Pacitti

feminine fancies

Live Well Whole Body

by Julie Tremaine

Better Living Through Botany A local company uses flowers to keep summer skin beautiful

Illustration by Lia Marcoux

Believe it or not – and for someone who’s been using eye cream religiously since age 13, I find it very hard to understand – there are some people who give themselves the whole summer off from skin care. The thinking goes like this: I’m going to be in the sun anyway, so why bother when I’m just going straight back to the beach? Effectively, you’re giving yourself a pass on taking proper care of yourself for a whole quarter of the year. I get it. I love the beach, too. That’s why I’m so excited about Farmaesthetics’ new summer skincare line. I can have my summer tan, and still have the healthy skin I work so hard to maintain the rest of the year. I’ve been a fan of Farmaesthetics for a long time. The company, based in Portsmouth, was the first in Rhode Island to not only believe that skincare should be as close to nature as possible, but to make world-class products that work as well (or better) than their chemical-filled counterparts. Their Fine Herbal Cleanser has five ingredients, two of which are lavender and geranium essential oils. It’s been a fixture in my shower for years. I love the 30 seconds of aromatherapy it gives me every morning, while gently cleansing and balancing my skin. Because I’m a beach bum – seriously, what else do we live in Rhode Island for? – I get a predictably reliable set of skin issues during the summer. All of the sunscreen gives me clogged pores, and all of the sun gives me inevitable peeling. Apparently I’m not the only person who experiences this, because Farmaesthetics’ new summer line is designed to combat exactly those two things. Their Sweet Milk and Rose Petal Exfoliate is a dry exfoliator, made with (you guessed it) milk proteins and red rose petals. A little bit of that in the palm of your hand, a few pumps of the cleanser to activate the product, and a 30-second scrub before

BABS handbags

BABSetc.com

you get in the shower is all you need to brighten and freshen your skin any time you feel like it needs a boost. I’ve been using that once or twice a week, and then after the shower while I’m drying off, a threeminute application of their new Herbal Hydration Complex. The gelcream mask is a boost of botanical moisture. I love that using the two on any given morning doesn’t add any time at all to my regular routine, but leaves me with a fresh face that I feel good about not wearing any makeup on that day. Once a week, I’ve been using the Vassar Rose Perfecting Polish. This is a huge step forward in natural plant technology. The product works the same way the other exfoliate does: a little bit in your hand, mixed with a little bit of the cleanser, and a quick scrub. It sounds simple, but it’s a

total game changer. This product basically gives you equivalent of microdermabrasion, but in your bathroom, and it only takes one minute of your time. I love the results – cell turnover, smaller pores, smoother skin – and I particularly love that I can do it at home, on any given workday morning. It’s the middle of the summer, and I’ve been doing my normal sun worshiping, but you would never know it from how my skin looks. I look like I’ve been living under a giant hat at all season. I believe that’s what they call the best of both worlds. I’ll take it.

Farmaesthetics 144 Bellevue Avenue, Newport 401-619-4199 Farmaesthetics.com

Farm Market & Cafe

Pick Your Own Seasonal Fruits 915 Mitchell’s Lane, Middletown, RI 401-847-3912 Open Daily 8am-7pm SweetBerryFarmRI.com August 2016 | The BAY

Creating Memorable Experiences. All in one place.

Our Seekonk Location is a Private Event location which specializes in Social & Corporate Functions ReheaRsal DinneRs | intimate Receptions BRiDal luncheons | BiRthDay celeBRations | Business pResentations

965 Fall RiveR avenue, Seekonk • 401.884.1149 1149 Division Street, Warwick • ElevenFortyNineRestaurant.com

Eat • News Bites • Connoisseur • Rhody Bites

Taste

Savor the season’s best food and drink

Cheers to Billy’s

Photography by Kendall Pavan St. Laurent

It’s rare for one restaurant to appeal to so many crowds: families, sports fans, couples. But Billy’s manages to whet everyone’s appetite. Want to know how? Turn the page to find out.

The Cowboy Burger from Billy’s in Barrington

Taste Eat

by Alastair Cairns

Cozy Bistro Dining From family gatherings to special occasions, Billy’s goes beyond the basics

at a quiet hour, we were amidst the scenes of a restaurant where everyone seemed to know each other, or if not, be on their way there. What seemed to be the Billy’s matriarch was hugging her grandchildren as they ran in as well as talking to regulars. Kids kept sneaking away from their table to check on the Sox and their parents looked happy to have the little break. Families were meeting one another, and we were hearing a lot of “you look just like your mother.” That said, the restaurant wasn’t purely casual either. They call it an American Bistro, as it occupies that happy sweet spot both in ambiance and in food. It’s plain on the outside, but the interior is surprisingly warm and nicely appointed. There are sweeping leather booths, tablecloths and a polished looking bar. Depending on the time of day it might be

Seafood Fra Diavlo

the Bay | August 2016

a family restaurant, a group attentively watching the game or more of dinner crowd. The menu has the food to meet all these occasions. You could go in and get a couple of Basic Billy Burgers, perhaps sandwiches or pizza and throw a couple back, or you could go with wine and mussels. There is some craft and attention paid to the whole menu in terms of quality and plating. On this occasion. I decided to test the chef a bit to see what they could do with some Local Halibut ($28). My wife, hurtling into summer like any good professor, ordered the Lobster Roll ($20). To begin with though, we tried their Scallop Bruschetta ($15), which was served on a single long slice of bread, topped with three nicely colored pan-fried scallops, finished with garlic scallion butter, tomatoes, basil and caramelized onions. This was really attractive, fun and surprisingly substantial.

Scallop Bruschetta

Our waiter was observant enough to notice a dubious tone when I was ordering their Traveler Grapefruit

Shandy. Shandy is the latest in a long line of not-quite-beer styles that craft brewers have been exploring as they look for a new space in a saturated market. A roughly half and half mix of beer and citrus or ginger (grapefruit in this case), the drink has a definite summer appeal. The German equivalent of shandy, radler, was apparently born of a German pub being short on beer but high on customers, resulting in a watering-down of beer. Suffice it to say it wasn’t my taste, but the point is, our waiter saw this coming and brought out just enough to try – that’s good service. Instead, I drank a pale ale ($7). My halibut was a really generous and thick center cut, flaking nicely and well seasoned. It was accompanied by some tender grill-marked asparagus spears, and topped with a chunky tomato sauce. All of this was served over a parmesan risotto, which was favorably flavored. I could have had a bit more texture, but all the sauces and herb garnishing made

Photography by Kenall Pavan St. Laurent

Arriving to Billy’s in Barrington

2 nd Annual

A Taste of SUmmeR

Savor • Sip • Lounge Support Kids in Need at AQUA

At the Providence Marriot • 1 Orms Street, Providence

THURSDAY, AUGUST 18

6pm - 8:30pm

•

VIP Hour: 5:30pm

FEATURINg Tastings from Aqua, Backyard Food Company, Capital Grille, Duck & Bunny, La Creperie, Rocco’s Pub & Grub, Sicilia’s Pizza, Tarragon Bar, Trinity Brewhouse, Vinya Tapas, Uncle Tony’s, and Wes’ Rib House. Entertainment by WRIK

TICKETS $35 by Aug 17 • $45 at the door • $75 VIP* *Includes exclusive tasting by Capital Grille, complimentary KEEL cocktail, services by Salon TASH, and a swag bag.

projectundercover.org

SPONSORS

Photography by Kenall Pavan St. Laurent

Local Halibut

for a nicely composed dish. My wife’s Lobster Roll was a good one with a couple pieces of bacon. As more people started to trickle in, one of the waitstaff was putting little fresh cut flowers on some of the tables. My wife was tracking her like a kid with an ice cream truck. “You want one?” she said as she smiled and put it down. It was this general friendliness and attentiveness with a healthy dose of familiarity that made for a pleasant meal. We finished with a Brownie Sundae ($6). Served horizontally in a wide shallow bowl with spooned ice cream, we finished every bite.

The East Bay Bike Path is but a stone’s throw from the restaurant, just behind the parking area. We strolled towards Warren and back as the light faded, passing the folks fishing on the bridges. It was the perfect way to digest the whole experience.

Amy Boyes • William V. Devine, Esq • Bonnie and Donald Dwares

Billy’s 286 Maple Avenue, Barrington 401-289-2888 www.BillysLLC.com

Ruth K. Mullen • The Richard and Sandra Oster Charitable Fund

All proceeds benefit Project Undercover and helps to reduce diaper need in RI August 2016 | The BAY

Taste News Bites

by Grace Lentini

A Culinary Adventure

Hit the road and explore the RI Oyster Trail up In Smoke Is there anything better in the summer than a rooftop bar overlooking the ocean? Only when it’s deliciously themed dinners at rooftop bars overlooking the ocean. This summer, Hotel Viking is hosting Spirits & Stogies at Top of Newport, their – you guessed it – rooftop lounge, with sweeping views of downtown Newport and the harbor. Every Wednesday night, the restaurant pairs a cigar with a tasting menu of beer or whiskey, and three-course dinner designed to complement both the spirit and the stogie. August 3 will feature Goose Island Beers and an Air Bender cigar from LFD. August 17 features Bulleit Bourbon and live hand-rolled cigars by Boston Cigar Factory. 1 Bellevue Avenue, Newport. 401-8473300, www.HotelViking.com

If you really want to know where your oysters come from, visit the farms on the RI Oyster Trail

Sure we’ve all been around to most corners of the state, but have you gone on a selfguided oyster tour? I think not. That’s where the Rhode Island Oyster Trail (RIOT) comes in. RIOT brings together restaurants that agree to serve at least one RI-raised oyster year-round and highlight the oyster farmers that grow them. Farmers and restaurants can join the trail simply by becoming a member. What does this mean for you, dear reader? Because of their dedication to locally raised oysters, you get to tour the participating farms and eat their products at participating restaurants. Head over to Midtown Oyster Bar (345 Thames Street, Newport. 401-619-4100, www.MidtownOyster.com) for their assortment of Venus, Walrus & Carpenter, East Beach Blondes and Quonset oysters or head over to The Wharf Pub (37 Bowen’s Wharf, Newport. 401-619-5672, www.TheWharfPubNewport.com)

the Bay | August 2016

for their Matunuck oysters. Who are the masterminds behind this idea? That would be the Bowen’s Wharf Company. “By bringing oyster farmers together with the restaurants… the trail helps consumers, locals and visitors enjoy Rhode Island Oysters year round, beyond Newport, all around the state,” says Marketing Director Trixie Wadson. “We’d like to curate more farm-to-table events and help people explore the state while supporting RI aquaculture and culinary tourism.” And for those shy about slurping down one of these briny treats, Trixie recommends trying a small one with a little squeeze of lemon and cocktail sauce. Wash it down with a glass of Prosecco for the ultimate experience. As for her, she loves Salt Pond, Matunuck and Walrus & Carpenter oysters. Apparently they are good any time of day, which includes breakfast. 401-849-2243, www.RIOysterTrail.com.

Get your guac prepared tableside at Casa Margaritas

holy guacamole Things can get a little too quiet in Bristol after the fourth of July, which is why the recently opened casa margaritas is adding some essential spice to the suburbs. Serving authentic Mexican food and drink, this restaurant combines everything you love about family-owned recipes and places it in the center of Bristol. Casa Margaritas’ extensive menu has a dish for everyone – enchiladas, burritos, tacos, quesadillas, house-made salsa and their specialty Guacamole en Molcajete, prepared in front of you fresh with your own chosen ingredients in a traditional lava-rock mortar. If you can’t make up your mind between the Chicken Enchiladas or the Beef Tacos, Casa Margaritas also has a list of combination platters so you can get the best of both – even three – traditional Mexican plates. And don’t forget to pair any of your meals with one of the many tantalizing margaritas on their drink menu – they aren’t called Casa Margaritas for nothing! 200 Gooding Avenue, Bristol. 401396-8933, www.CasaMargaritas.com –Ava Callery

Taste Connoisseur

by Rebecca Remillard

Creamy, Dreamy Goodness One couple’s ice cream making plans became a reality at The Ice Cream Barn

Photography by Force 4 Photography

Tom and Jocelyn Seiter are tag team ice cream making extraordinaires. Swansea’s Baker Farm is home to The Ice Cream Barn, the duo’s pride and joy, producing high quality New England ice cream made with only fresh and locally grown ingredients. We talked about favorite flavors, life on the farm and being part of special occasions. So, how do two college grads start their own ice cream making operation? Tom: For me, it was always about local ingredients. I got my degree in Environmental Studies, which I never seriously felt would land me a great job. So, I began focusing on the way we produce food nowadays, and the importance of maintaining local food systems. I went to school at Denison University in agricultural-rich Ohio, and was shocked at how little you could actually buy at the grocery store that was produced locally. I thought that was a problem which needed to be addressed, and sensed real opportunity in creating a future around using local ingredients. Jocelyn: Tom and I both graduated from college and didn’t want to get nine-to-five kind of jobs. Tom really got into local foods in college and I worked in an ice cream store for years through high school and college. We put our heads together and decided that local ice cream was the way to go. Our original idea was to make lots of money, pay off our college debt and go traveling. Needless to say it didn’t work out exactly that way. The whole ice cream business has grown organically and we have been opportunistic about the paths that the business has taken us. It has landed us in the most awesome spot imaginable: on a working dairy farm doing it all from the cow to the cone.

homogenize it, and sell it back to us to churn into ice cream. This is useful because they are able to get extra cream from other local Rhode Island farms to add into our base so that we’re not worrying about having an excess of skim milk or a dearth of cream once our own milk is separated and mixed back together. I’m sure it’s hard to choose, but if you had to, what are some of your favorite flavors? Tom: My all-time favorite is Cranberry Jubilee. We boil cranberries down, add the juices to the base of the ice cream, add in the perfectly sweet cranberry pieces with sliced almonds and chocolate chunks. I love it. But recently I’ve been on a Key Lime Pie kick. Jocelyn: It changes all the Jocelyn and Tom Seiter believe in making time, but seasonal flavors like farm-to-cone ice cream RumChata Toasted Coconut, There’s a lot of ice cream out there; Lemon Cheesecake and Charles Dickwhat makes yours exceptional? ens are my go-tos when they are Tom: The simplicity of [using] real inaround. gredients. I don’t think you could ever make strawberry ice cream taste betWhat do you love most about the ter than by selecting fresh, local strawbusiness of ice cream making? berries at peak ripeness and blending Tom: Well, typically speaking, no one in the perfect amount of sugar, milk is usually upset when they’re buying and cream. ice cream. Even when people are havJocelyn: The love! We try to use local ing a bad day, they’re usually buying where possible [because] good stuff ice cream to cheer themselves up. You in gets good stuff out. Every flavor is definitely feed off of the good atmosomething special, even the standards. sphere. Jocelyn: I love making people happy. Would you describe the process as Ice cream is happy, so our customers farm-to-table ice cream making? are happy. People celebrate with ice Tom: Most definitely. A catchier phrase cream and it makes us happy to make might be “from cow to cone.” That’s so many people smile with good ice literally what we do. We built the Ice cream. Cream Barn with the intention of processing everything on site – pasteurizing and homogenizing – in addition to milking cows and making ice cream. Currently, however, we have the Win289 Locust Street, Swansea 508-567-6278 sor Dairy of Johnston pick up the www.TheIceCreamBarn.com milk from our farm, pasteurize and

This summer stay beach ready

Waxing, facials and more… 422 Main Street, Warren (401) 289-2550 www.thewaxpots.com

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The Ice Cream Barn

August 2016 | The BAY

VILLAGES on Mount Hope Bay

Newport County’s Best Kept Secret in Waterfront Living

4 New Homes Sold Last Month! Reserve Your’s Today! contact: bridget torrey director of sales ◆ 401-624-1300 btorrey@mounthopebay.com

(401) 624-1300

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now open For lunch Thursday-sunday 11:30-4pm live Music saturday & sundays on the patio at 5pm

$1,295,000 VIeWS, VIeWS, VIeWS Sweeping ocean and pond views from every window, this custom-built 3-bedroom/ 3.5-bath home is a rare Acoaxet offering. An open floor plan features a center kitchen, dining room, living room, den-office and cozy fireplace seating area. A private deck off the master suite, laundry, bath and two additional bedrooms complete the 2nd floor. The walkout basement is finished and includes a half bath and is perfect for a bunk room, playroom or crafts area offering plenty of storage.

$1,625,000 THree leVelS OF luXury Experience dramatic sunset views from this 5 bedroom, 5-bath home. Open floor plan includes living room, dining and kitchen and a large deck, private den and master suite all on main floor with three more bedrooms above. The lower level provides an in-law suite, laundry and attached two car garage. Private outdoor space for activities and an easy walk to a sandy beach and country club.

Tuesday $10 pasta specials sunday Kids eaT Free off children’s menu, with purchase of entrée

oFFsiTe caTering • ouTdoor dining

$2,499,000 Truly SpecTacular A short walk to the ocean, Viewpoint is a 8,600 sq. ft. 4 bedroom, 4.5 bath shingle style home in the heart of Acoaxet. Superb craftsmanship throughout this custom built one of a kind home. Panoramic unobstructed ocean & pond views. The first floor includes a master suite, gourmet kitchen, fireplace living room, dining room with wet bar, laundry, a bedroom, den and bath. The second floor features a magnificent sitting room to enjoy the 180-degree views, two bedrooms, and bath. A pub room, kitchen, and sauna completes the finished basement.

the Bay | August 2016

Mon-wed 4:30pM–9pM • Thurs 11:30-9pM Fri-saT 11:30aM–10pM • sun 4pM–9pM 1-508-636-2831 www.cummingsgroup.com

32 Barton avenue, Barrington • (401) 247-0017 bluewatergrillri.com

RHODY BITES A Sponsored Statewide Dining Guide

View our full Restaurant Profiles on RhodyBites.com

Simone’s That rare blend: a relaxed, friendly, comfortable restaurant that serves impeccably fresh, local, refined fare. Chef Joe Simone honed his culinary chops from all over, spending years as a private chef in Europe, San Francisco and Nantucket before coming home to Rhode Island. Much of the menu is prepared using the restaurant’s forno, a high-heat Italian oven that creates everything from Oven Baked Eggs with leeks, mushrooms and pancetta for breakfast to Chive Gnocchi with lobster and mushrooms for dinner. For breakfast and brunch, choose

from gourmet twists on the classics like Jonah Crab Cakes Benedict. Or, step outside of the ordinary with Dutch Baby baked pancake, filled with either seasonal fruit or ham and cheese. The unmissable Wood Grilled Grapefruit comes with Rhode Island honey to drizzle on top. Things really get delicious at dinner. For a first course, try the housemade Ravioli (with seasonal sauces and fillings) or Linguini alla Vongole with Narragansett Bay clams. Save room for a second course, like the Roasted Salmon Fillet, Wood Grilled Lobster or Grilled Flank Steak Frites.

Insider’s Tip:

Stop by on Pasta Wednesdays for at least seven different pasta choices (including some homemade options like Spinach Manicotti filled with Lobster and Scallops) along with a salad and focaccia for about $20

275 Child Street, Warren • 401-247-1200 10 prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 4532333. lD $$$

Breachway grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. lD $$

angelo’s civita Farnese Restaurant Italian American comfort food classics. 141 Atwells Ave, Providence, 621-8171. lD $-$$

café nuovo Contemporary New World cuisine. 1 Citizens Plz, Providence, 4212525. lD $-$$$

aQua Poolside cocktails with seasonal American cuisine. 1 Orms St, Providence, 272-2400. lD $-$$ Besos kitchen & cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrlD $$$ Bistro 22 New American rustic cuisine in Garden City. 22 Midway Rd, Cranston, 383-6400. lD $-$$

Photography by Tony Pacitti

Black Bass grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, MA, 508-999-6975. lD $$ Bluefin grille at the providence marriott Downtown Seasonal and sustainable seafood in an elegant atmosphere. 1 Orms St, Providence, 272-5852. lD $-$$

capriccio Upscale international food with a northern Italian/Mediterranean accent. 2 Pine St, Providence, 421-1320. lD $-$$$ carriage Inn & Saloon Regional comfort food accompanied by a whiskey bar. 1065 Tower Hill Rd, North Kingstown, 294-8466. D $-$$ caV Eclectic cuisine and art in an historic setting. 14 Imperial Pl, Providence, 7519164. BrlD $$-$$$ celestial café Organic farm-to-table fine dining. Oak Harbor Village, 567 S County Tr, Exeter, 295-5559. BrlD $-$$$ centro Restaurant & lounge Contemporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BlD $$$

Forno cooked lobster at Simone’s Restaurant

champlins Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. lD $-$$ chez pascal/The Wurst kitchen Seasonal farm-to-table cuisine with a French accent. House-made sausages, hot dogs and accoutrements. 960 Hope St, Providence, 421-4422. lD $-$$$ chapel grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 944-4900. BrlD $$$ circe Restaurant & Bar South Beach meets New England seafood favorites. 50 Weybosset St, Providence, 437-8991. BRlD $-$$$

DeWolf Tavern Gourmet American/Indian fusion. 259 Thames St, Bristol, 2542005. BlD $$-$$$ The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$ eleven Forty nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. lD $$$ ella’s Fine Food & Drink Elegant dining meets international cuisine. 2 Tower St, Westerly, 315-0606. D $-$$$ Flatbread company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. lD $-$$

clean plate Delicious comfort food in a casual setting. 345 S. Water St, Providence, 621-8888. BBrlD $$

Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Comstock Pkwy, Cranston, 228-3901. D $-$$

cucina Rustica Rustic, Italian-style dining combining comfort food and sophistication. 555 Atwood Ave, Cranston, 944-2500. lD $-$$

george’s of galilee Fresh caught seafood in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306. lD $-$$

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

August 2016 | The BAY

harry’s Bar & Burger Handcrafted sliders, brews and pub games. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336. lD $-$$ haruki Japanese cuisine and a la carte selections with casual ambiance. Locations in Cranston and Providence. HarukiSushi.com lD $-$$ 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 $

kitchenBar Contemporary comfort cuisine. 771 Hope St, Providence, 331-4100. BrlD $$

cuisine by the Pawcatuck River. 1 West Broad St, Pawcatuck, CT, 860-599-3840. BlD $$

steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 273-1444. lD $-$$$

laurel lane country club Upscale pub cuisine overlooking a picturesque golf course. 309 Laurel Ln, West Kingston, 783-3844. lD $-$$

mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$

phil’s main Street grille Classic comfort food; great rooftop patio. 323 Main St, Wakefield, 783-4073. BBrlD $

napolitano’s Brooklyn pizza Classic Italian fare and traditional New York-style pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Providence, 273-2400. lD $-$$

pho horn’s Fresh, authentic Vietnamese dishes in a colorful setting. 50 Ann Mary St #403, Pawtucket, 365-6278. 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 $

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

maharaja Indian Restaurant Indian cuisine and traditional curries in a warm setting. 1 Beach St, Narragansett, 3639988. lD $-$$

Jacky’s galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, JackysGalaxie.com. lD $-$$$

malted Barley American craft beer, gourmet pretzels and creative sandwiches in downtown Westerly. 42 High St, Westerly, 315-2184; 334 Westminster St, Providence, 490-0300. lD $$

Jigger’s Diner Classic ‘50s diner serving breakfast all day. 145 Main St, East Greenwich, 884-6060. Bl $-$$

mcBride’s pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. lD $$

Julian’s A must-taste Providence staple celebrating 20 years. 318 Broadway, Providence, 861-1770. BBrlD $$

mccormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 3514500. BlD $$-$$$

kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Providence, 331-8111. lD $-$$

mia’s prime Time café Upscale café

nordic lodge Surf and turf buffet selections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 783-4515. 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 $-$$$ parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. lD $-$$ pat’s Italian Fine Italian favorites, natural

pizza J A fun, upbeat atmosphere with thin crust pizza, pub fare and gluten-free options. 967 Westminster St, Providence, 632-0555. lD $-$$ pizzico Diverse Italian and fusion cuisine in a rustic yet eclectic atmosphere. 762 Hope St, Providence, 421-4114; 308 County Rd, Barrington, 247-0303. lD $-$$$ providence coal Fired pizza Old world coal-fired pizzas, appetizers and entrees made from scratch. 385 Westminster St, Providence, 454-7499; 6105 Post Rd, North Kingstown, 885-7499. 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, 3982822. lD $$ Rasoi Vegetarian-friendly Indian cuisine. 727 East Ave, Pawtucket,

Worth The Drive:

Theatre 82 are we in heaven or did someone just say breakfast all day? Satisfy that stage-five breakfast craving at this artloving-coffee-craver’s dream come true, with abstract sculptures, retro seating, handmade wall murals and fresh food brought in from local farms and businesses around Rhode Island. If you’re one to hibernate all day and come alive at night, stop by after dark as Theatre 82 puts on a plethora of shows for all ages. With theatrical names for every plate and featuring famous one-liners from your favorite playwrights, just skimming the new summer menu is a

treat in itself. For more sugar in your life, order the Plot With a Twist, which is a hefty piece of French toast stuffed with cream cheese, topped with blueberry compote and tossed in cinnamon sugar. Mentally prepare to chow down by ordering the The Big Star, a breakfast burrito oozing with scrambled eggs, cheddar cheese, salsa and bacon or ham. For lunch, choose from a lengthy sandwich menu with plates such as The Script (Philly steak) or The Melodrama (corned beef Reuben). This place will revolutionize the way you enjoy your food.

Can’t Miss Dish: Popeye Scramble – spinach, roasted red peppers, onions and goat cheese (served with home fries and toast) Substitute dinner and a movie for dinner and a play at Theatre 82

For full restaurant profiles, go to RhodyBites.com 44

the Bay | August 2016

82 Rolfe Square, Cranston @RhodyBites

Facebook.com/RhodyBites

728-5500. lD $$ Red Stripe Casual French-American bistro. 465 Angell St, Providence, 4376950; 455 Main St, East Greenwich, 3982900. BrlD $$ Rick’s Roadhouse House-smoked barbecue. 370 Richmond St, Providence, 272-7675. lD $-$$ Roberto’s Italian fine dining and large wine selection in the scenic East Bay. 450 Hope St, Bristol, 254-9732. D $$-$$$ Rosmarin and Tarragon Bar An elegant upscale restaurant featuring classic European-style cuisine with modern flair in addition to their sister bar offering handcrafted drinks and light fare. 225A Westminster St, Providence, 400-5773. BlD $$$ Sa-Tang Fine Thai and Asian fusion cuisine with gluten-free selections. 402 Main St, Wakefield, 284-4220. lD $-$$ Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich, Smithfield, 521-3311. D $$-$$$ Simone’s Gourmet brunch followed by upscale Mediterranean cuisine. 275 Child St, Warren, 247-1200. BBrlD $$-$$$

The coast guard house Modern New England fare with Bay views. 40 Ocean Rd, Narragansett. 789-0700. lD $$-$$$ The Saltwater Tavern A comfortable and lively tavern with Mexican and American fare and a monstrous draft list. 195 Main St, Wakefield, 783-3777. BrlD $$ Theatre 82 & cafe Hybrid art space with all day breakfast, coffee and theatreinspired entrees. 82 Rolfe Sq, Cranston. 490-9475 Bl $ Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 7516777. lD $-$$ Trattoria Del mare Traditional Italian cuisine with a focus on seafood in an elegant yet relaxing atmosphere. 145 Spruce St, Providence, 273-7070. lD $$$$$ Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337. lD $-$$ Twin Willows Fresh seafood and water views in a family-friendly atmosphere. 865 Boston Neck Rd, Narragansett, 7898153. lD $-$$

Sophia’s Tuscan grille BYOB eatery with classic Tuscan dishes and homemade desserts. 1729 Warwick Ave, Warwick, 732-6656. BlD $-$$$

Vanille Boulangerie French-inspired bakery teeming with cookies, pastries and breakfast and lunch specialties. 311 Westminster St, Providence. 521-3333 Bl $-$$

T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, TsRestaurantRI.com. Bl $

Vanuatu coffee Roasters Artisan-crafted, single origin coffee, pastries and breakfast sandwiches. 294 Atwells Ave, Providence, 273-1586. Bl $-$$

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

The Village Casual dining and live entertainment. 373 Richmond St, Providence, 228-7222. BrlD $$

Tavern by the Sea Waterfront European/American bistro. 16 W Main St, Wickford, 294-5771. lD $$ Tavern on the Water A fusion of Portuguese and French cuisine in an upscale American atmosphere. 743 Putnam Pk, Smithfield, 349-3888. lD $-$$$ Tavolo Wine Bar and Tuscan grille Classic Italian cuisine with an extensive wine and beer list. 970 Douglas Pike, Smithfield, 349-4979. lD $-$$ Ten Rocks Tapas Bar Cape Verdeaninspired small plates, handcrafted cocktails and frequent live music. 1091 Main St, Pawtucket, 728-0800. BrlD $-$$

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

Vinya Locally sourced small plates with Spanish flair reminiscent of the season. 225a Westminster St, Providence. D $-$$

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

fresh ingredients, fresh air, fresh food HOURS Mon - Thu 7am–8pm Fri & Sat 7am–8:30pm Sun Closed 778 Main Road Westport, MA (508) 636-3040 margueritesrestaurant.com

Help Your Plants Beat The Heat Here are a few tips on how to help your plants beat the summer heat. Watering is only necessary when we have had an extended period of dry weather that creates stress on your plants. Annuals, vegetables, and lawns are most at risk because of their shallow root systems. Perennials, are somewhat less at risk, while shrubs, and trees have even less problems with dry weather. The depth of the roots seems to be the determining factor. When you determine that your plants need water, (it is dry in the root zone, not just on the surface) water slowly and very deeply. Water enough to fill a coffee can 1” deep. It is only necessary to water every week or ten days unless you have very sandy and droughty soil. Shrubs and trees need even less frequent watering but just as deep.

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

54 Bristol Ferry Road, Portsmouth • (401) 683-2231 • igsinc.com

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

FREE

Dont miss out on this great opportunity!

Whiskey Republic Delicious dockside pub fare. 515 South Water St, Providence, 588-5158. lD $-$$ Xo cafe Creative cocktails and New American fare. 125 N Main St, Providence, 273-9090. BrD $$ With your purchase of $250 or more!

@RhodyBites

Facebook.com/RhodyBites

167 Borden St, Fall River, MA • www.jjjewelry.com

August 2016 | The BAY

Herreshoff 2016

AUGUST 26TH-28TH RACING CLASSES INCLUDE: Herreshoff Marine Museum / America’s Cup Hall of Fame One Burnside St. Bristol, RI For Information & Registration visit www.herreshoff.org/events

the Bay | August 2016

CRF SPIRIT OF TRADITION HERRESHOFF 12 ½ CRF CAT BOAT TWELVE METRE SEA SPRITE 23 CRF CLASSIC S CLASS

Gallery Calendar • Artistry • Theater

The best of this month’s entertainment

Dive Right In

Photo Courtesy of Save the Bay

August 13: This year marks the 40th Annual Save The Bay Swim, the environmental group’s largest annual fundraiser. The event brings together nearly 500 swimmers from more than 25 states to swim 1.7 nautical miles across the Bay to raise money and awareness. More than 1,500 spectators, vendors and supporters gather to cheer swimmers and celebrate their long trek. 9:15am. Begins at Newport Naval Base. 401-272-3540, www.SaveBay.org

Gallery Calendar

August All Month: Looking to fill your Tuesday nights with family-friendly fun, good food and live music? Sweet Berry Farm’s Summer Dinner & Concert Series features different bands and menus every Tuesday night in August. 5:30-7:30pm. 19 Third Beach Road, Middletown. 401847-3912, www.SweetBerryFarmRI.com August 2: In a charitable mood? Get your ticket to Boats and Bowties and prepare for a fun night of cocktails, food, dancing, interactive raffles and silent auctions, all while supporting The Confetti Foundation in their mission of supplying birthday parties to hospitalized children nationwide. 7-10pm. 20 Commercial Wharf, Newport. 401-6194333, www.BoatsAndBowties.com August 2: Enjoy the flavors of Rhode Island at the Farm Fresh Rhode Island’s Local Food Fest at Castle Hill Inn. The food fest features dozens of local farmers and producers who have teamed up with renowned area chefs. 5-8pm. 590 Ocean Drive, Newport. 401-312-4250, www.FarmFreshRI.org August 5: Newport’s polo season will reach its social climax this summer with Bal du Soleil, the 16th annual International Polo Charity Ball hosted by the Newport Polo Club to support the 2016 beneficiary, NewportFilm. Located at the Rosecliff mansion, attendees will make a red carpet entrance in black tie and evening gowns inspired by French Riviera glamour. 7pm-12am. 548 Bellevue Avenue, Newport. 401846-0200, www.NPTPolo.com August 5-6: The Little Compton Historical Society’s Wilbor House Museum will host this year’s Little Compton Antiques Festival. August 5 will feature a preview party from 6-8pm with live jazz, drinks and a sunset dinner all to benefit the event’s sponsors, the Little Compton Historical Society and Preserve Rhode Island. Saturday brings antiques dealers from all over New

ONLINE EXCLUSIVE 48

the Bay | August 2016

England for a day of unique finds. Friday, 6-8pm; Saturday, 10am-5pm. 548 West Main Road, Little Compton. 401272-5101, www.PreserveRI.org August 5-28: The 2nd Story Theatre is bringing Neil Simon’s comedy The Sunshine Boys to the theatre every weekend this August. The show features two men who were a top-billed vaudevillian team in the past, but have not spoken in 12 years. Watch as the reunion offers the estranged duo the possibility of forgiveness after many years apart. 7:30pm. 28 Market Street, Warren. 401247-4200, www.2ndStoryTheatre.com August 6: After the conclusion of the USA vs. France polo match, a traditional New England Lobsterbake will round out the gala weekend at the Newport International Polo Grounds. This annual Polo Series tradition sells out each year, so be sure to grab a ticket now! 7:30pm. 250 Linden Lane, Portsmouth. 401-8460200, www.NPTPolo.com

Shipyard, and features a night of dinner, dancing, live auction and hopping from yacht to yacht. All proceeds from this event benefit the Boys & Girls Club of Newport County. 6pm. 1 Washington Street, Newport. 401-847-6927, www. NewportYachtRendezvous.com August 13-14: This August marks the 23rd annual Wet Paint event at the Newport Art Museum, a weekendlong community art fest. On Saturday, artists are encouraged to explore the town and paint whatever inspires them, then have their art installed – while still wet – in the Ilgenfritz Gallery. A preview reception kicks off the silent auction, and bidding continues on Sunday. 10am. 76 Bellevue Avenue, Newport. 401-848-8200, www. NewportArtMuseum.org August 14: The 10th Annual Rock

The Docks Lobsterfest Fundraiser to benefit Seamen’s Church Institute, located at the Newport Shipyard, will include a night of great food, live music and live auctions. $100 ticket must be purchased in advance and tickets are available now by phone, but capacity is limited. 6-9pm. 1 Washington Street, Newport. 401-847-4260, www.SeamensNewport.org August 14: The Great Gatsby Movie Experience includes a continental breakfast and viewing of the classic film at the historic Jane Pickens Theater, then a tour of the Rosecliff Mansion where the movie was filmed in 1974. 10:30am. 49 Touro Street, Newport. 401-8465474, www.JanePickens.com August 18: Using witty musical parody and satire, The Capitol Steps: Live Comedy On Our Stage at the Jane

August 6, 20: Feeling like doing some detective work? Stop by the Newport Art Museum to see the interactive performance Mystery at the Museum: Hanging Chad, and be a part of the action. Travel back in time as you question suspects, search for clues and work fast to solve the identity of the murderer. 7-8:30pm. 76 Bellevue Avenue, Newport. 401-324-9436, www. NewportMurderMystery.com August 7: It’s a celebration of summer at Mount Hope Farm’s Cove Cabin for Cool Jazz 2016. The event features a raw bar, New England clam chowder, lobster, steak, raffles, silent auctions and a cash bar. Enjoy the best view in Bristol while dancing to the song stylings of Nancy Paolino and the Black Tie Band. 4-8pm. 250 Metacom Avenue, Bristol. 401-2541745, www.MountHopeFarm.org August 12: The Newport Yacht Rendezvous 2016 is located at the Newport

PUt dOwN yOUr bOOkS

Make Some Noise at the Library August 3: Seekonk Public Library is bringing its annual summer concert series outside to the Meadows this summer with free concerts open to the public. On August 3, the Jesse Liam Band, led by a father-son team, will play top 40 hits

from the 1960’s through today. Guests are encouraged to bring lawn chairs, blankets and picnics to enjoy this fun concert series. 6:30pm. 410 Newman Avenue, Seekonk. 508-336-8230, www. SeekonkPL.org

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

Gallery continued... 13th ANNUAL

Pickens Theater brings you a hilarious lead-up to the 2016 election. Sit back and enjoy the hysterical political satire group who claim they “put the ‘mock’ in Democracy!” 7:30pm. 49 Touro Street, Newport. 401-8465474, www.JanePickens.com August 19: Do your summer plans consist of enjoying delicious lobster rolls while listening to live music? Evelyn’s Drive-In Concert Series benefits Singing Out Against Hunger, a charity that provides food to East Bay residents in need, and is home to Coastal Living magazine’s winner of the best lobster rolls in the U.S. 5-9pm. 2335 Main Road, Tiverton. 401-624-3100, www. EvelynsDriveIn.com August 20: Enjoy a night on the sand, lit by the glow of the full moon at Norman Bird Sanctuary’s Bird Ball 2016 – Moonlight Over Paradise. The moonlit night will include an open bar cocktail and hors d’oeuvres reception, an elegant dinner, a delicious dessert bar, dancing under the stars,

and live auctions and raffles featuring amazing prizes. 7-11pm. 583 Third Beach Road, Middletown. 401-8462577, www.NormanBirdSanctuary.org August 25: BYOB to the Firehouse Theater for RI’s most award winning comedy group The Bit Players. You won’t want to miss this chance to be a part of their special one hour session recorded live for their hit podcast Bits Per Second. 8-9pm. 4 Equalty Park Place, Newport. 401-849-3573, www. BitPlayers.net

Open Studio Tour 2016 AUGUST 20 - 21

www.southcoastartists.org

August 27: The Four Corners Arts Center is hosting a contest for photographic works of art on alternative surfaces. Show your support at the opening reception and get inspired with the creative ways the artists used wood, metal, canvases, fabric and glass to present their work. The winner will be chosen at the reception and the exhibit will be available until September 4. Various days and times. 3852 Main Road, Tiverton. 401624-2600, www.FourCornersArts.org

bEAUtIfUL SIGHtS, bEAUtIfUL SOUNdS

DARTMOUTH & WESTPORT MA • LITTLE COMPTON & TIVERTON RI

Music at Magic Hour All Month: Located at the Blithewold Mansion, Gardens and Arboretum every Wednesday night in August is Music at Sunset. Enjoy the sunset over Narragansett Bay while listening to

new bands each week. Guests are encouraged to BYOB, as well as bring a picnic dinner with chairs or blankets. 6-8pm. 101 Ferry Road, Bristol. 401253-2707, www.Blithewold.org

www.ediblesouthshore.com

August 2016 | The BAY

Taste Test

by Grace Lentini

Batter Up Is there any other food more summer ready than fried seafood? Every bite of these Rhode Island favorites reminded us of why we love this season.

Off the Shell

The fish and chips from Evelyn’s Drive-In hit the sweet spot between barely-there batter and perfectly flaky fish. It was clear this fish came straight from the dock. 2335 Main Road, Tiverton. 401-624-3100, www.EvelynsDriveIn.com

Move over oysters on the half shell – fried oysters also have a special place in our hearts and stomachs. The lightly battered, bursting-with-briny-goodness oysters from Captain Jack’s Clam Shack hit all the right notes. 17 Central Ave, Seekonk. 508-915-6941, www.Facebook.com/CaptainJacksClamShack

Briny Bursts of Flavor

Sweet Succulence

There is something about fried-just-right whole belly clams that had our whole staff fighting over each morsel from Blount Clam Shack. Every bite was full of fresh from the water goodness. 335 Water Street, Warren. 401245-3210, www.BlountRetail.com

The only sound coming from our staff after trying the enormous fried scallops from Amaral’s Fish and Chips was “mmm.” We could not get enough of the sweet, plump and ever-so-lightly battered gems of the deep. 4 Redmond Street, Warren. 401-247-0675, www.AmaralsFishandChips.com

Photography by Katie Leclerc

Flake Out

the Bay | August 2016

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401.432.2400

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

www.C21Topsail.com Topsail RealTy

FINE HOMES & ESTATES

RESIDENTIAL & COMMERCIAL

RELOCATION & INTERNATIONAL

Bristol: Handsome 2 beds/2.5 baths North Farm Townhouse! Enjoy the lush green lawn and natural surroundings while taking in the your waterview! Offered by Marilyn Weiner 401-253-5232

tiverton: Easy Breezy Living at The Villages on Mt Hope Bay! 2-3 bdrm town home,3.5 baths, 2 waterside master suites. 55+ community. Offered by Barbara Hanaway 508-776-8773

Bristol: Poppasquash Point w/Westerly VIEWS of Narragansett Bay! Feat: 4 en suite beds on over 2 acres. Short distance to Yacht Club, Marina & Downtown. Offered by Ryan Fonseca 401-489-0065

Bristol: Fabulous 3 bed/2 bath ranch located in desired Mason Farm. Built in 2010. Lovely kitchen open to family room w/gas fp! Offered by Mary Jo Tavares 401-297-1399

Jamestown: Endless views of the ocean! Sprawling landscaped ground. Enjoy the breeze from multiple decks & tie your yacht up to the 250ft dock w/lift. Offered by Jennifer O’Hora Lawrence 401-743-9191

Portsmouth: Newly constructed Colonial on cul-desac. Cust. gourmet kitchen, master suite w/ walk-in, central air, gas fireplace/built-ins, and more!

Portsmouth: Gated Community of Newport Beach Club! Newly Built 3 bed/ 4.5 bath Cottage. Private pool complex, beach, equestrian center, tennis & Fabulous Sunsets! Offered by Jennifer O’Hora Lawrence 401-743-9191

Bristol: A Rare Find! 1-level living in Ferncliff Farms! 2-3 beds/2 baths. Nicely landscaped & Lots of privacy! Offered by Jackie Cranwell 401-742-6393

warren: Touisset turn of century! Mt Hope Bay views & water access! Year round retreat on 3/4 lot w/old world stonewalls & amazing wrap-around porch! Offered by Julie Vargas 401-345-1823

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.