South Dartmouth round the bend Farm, a 52 acre gentleman’s farm adjoining a 1,000 acre Audubon wildlife refuge has complete privacy & amazing water vistas. A long driveway leads past a farmhouse cottage, barns and pastures to the shingle-style house beautifully sited to take advantage of magnificent views across open meadows to the ocean beyond. beautifully landscaped with ancient stone walls, mature trees & shrubs, and herbaceous borders this remarkable property has the potential for 3 additional estate lots. Offered at $4,500,000.
NEW LIStING: South Dartmouth - Prestigious rockland Farms Estate. Exquisite “royal barry Wills design” home with dramatic views overlooking rolling meadows to buzzards bay. Mature landscaping, ancient stone walls, lovely Grecian pool... Offered at $1,450,000.
PaDaNaram harBor VIEWS. Absolutely delightful antique home on a quiet lane in Padanaram Village. Wonderful views of harbor with deeded access from this enchanting village house. Contact Will Milbury 508.525.5200.
South Dartmouth WatErfroNt - Spectacular home offers extraordinary views of the Slocum river with 400 feet of direct water frontage and room for a dock! Offered at $1,895,000.
NoNQuItt offErINGS - from simple cabin to waterfront estate and building lots. Private community amenities include beach, tennis, golf. From $559,000. to $3,250,000.
SaLtEr’S PoINt - Extraordinary offerings available water views, waterfront & Salter’s amenities including beach, tennis, dock. ranging from $1,200,000 to $1,595,000. Maggie Tomkiewivz 508.525.6489 or Will Milbury 508.525.5200
WEStPort WatErfroNt - Handsome Greek revival style home set on 2.7 acres along the Westport river with dramatic views from ‘most every room. This elegant home is a nature-lover’s paradise - fabulous for kayaking, canoeing, bird watching... Offered at $1,295,000.
South Dartmouth CoNtEmPorarY This dramatic home has a distinct Frank lloyd Wright influence as evidenced by it’s soaring ceiling, walls of glass, exotic wood and granite accents . . . Exceptional attention to detail throughout this sophisticated home. Offered at $949,000. Contact Will Milbury at 508.525.5200 or Maggie Tomkiewicz at 508.525.6489.
DIrECt PaDaNaram WatErfroNt ~ DramatIC WatEr VIEWS. Tucked away on a large private lot, this distinctive shingled home is sited amidst perennial gardens, mature plantings and lawns that gently roll to the water’s edge. impeccably built and maintained, the home offers beam ceilinged great room with kitchen, dining room and fireplaced family room all opening to waterside decks. Offered at $1,150,000. Contact Will Milbury at 508.525.5200.
WEStPort - Framed by stone walls, this charming shingled home set on 1.6 acres, is the perfect weekend get-away or full time home. Offered at $545,000.
NEW LIStING: PaDaNaram VILLaGE - This magnificent Federal style home has been meticulously updated and presides over a half acre of lovely gardens, mature landscaping, patios and pool. Stroll to the Village shops & the Harbor. Offered at $1,425,000.
304 Elm StrEEt | Padanaram VillagE in South dartmouth, ma | www.milburyrE.com Will Milbury 508.525.5200, Office 508.997.7400
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Blithewold Mansion Blithewold Mansion, Gardens & Arboretum is located on the shore of Narragansett Bay in Bristol, Rhode Island. Call for information on events & programs or visit our website.
Herreshoff Marine Museum A national maritime treasure featuring exhibits, museum store, tours, and a sailing school. One Burnside Street 401-253-5000 • herreshoff.org
Mount Hope Farm A National Register Historic site, Mount Hope Farm is a perfect location for weddings, rehearsal dinners, corporate events, retreats, seminars, reunions, and outings. With several prime locations, our site offers a multitude of spectacular settings for any special day. Accommodations available at the Country Inn. 250 Metacom Ave 401-254-1745 • mounthopefarm.com
101 Ferry Road (Rt. 114) 401-253-2707 • blithewold.org
Linden Place Four U.S. Presidents have been received at Linden Place. Actress Ethel Barrymore summered here, as did U.S. Trust turned Fleet bank founder, Samuel Pomeroy Colt. For a schedule of lectures, concerts and events in celebration of Linden Place’s bicentennial year call or consult our website. Visit this magnificent mansion and gardens or rent it for your special occasion! 500 Hope Street 401-253-0390 • lindenplace.org
Audubon’s Environmental Education Center Audubon’s award-winning nature center features local marine life, a rare blue lobster, a life size model of a Right Whale and much more. The 28-acre wildlife refuge includes walking trails, a Nature Shop, and a boardwalk leading to Narragansett Bay. Available for family programs and birthday parties. 1401 Hope Street (Rt. 114) 401-245-7500 • asri.org
The Bristol Historical & Preservation Society
Coggeshall Farm
Bristol Art Museum
Living colonial history by the sea.
300 years of Bristol history.
Poppasquash Road 253-9062 coggeshallfarm.org
A venue for fine art since 1964. Please visit website for events and details.
48 Court Street 401-253-7223 • asri.org
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We’re celebrating the first year of
TheBay magazine!
Thanks to all of the advertisers who made that possible! 4
the Bay | September 2010
Contents Photography: (left) Jonathan Beller (right) Kate Kelley
September 2010
19 This Month 15 The East Bay Gets Energized An effort to build sustainable energy across
33 25 Live Well A home with a storied past 27 Shop Around 28 Homestyle 29 Connoisseur
communities
19 Wine Country East Tour southern New England’s answer to Napa Valley
Every Month 7 Letters
9 The Buzz Yoga for beach bums
33 Taste Eclectic flavors with a Portuguese flair 35 Drink 36 Connoisseur 39 Review 41 Dining Guide
45 Gallery A taste of elegance at the Newport Mansions 46 Calendar 48 Artistry
50 Just Add Water Slow down, people are trying to relax over here
10 On the Bay 13 Bay Views
On the Cover: Shot at Greenvale Vineyards in
Portsmouth. Photography by Jonathan Beller.
September 2010 | The BAY
5
We’re Hiring! Providence Media is growing and looking for an advertising account rep for the East Bay.
The Bay, 167 Valley Street Providence, RI 02909 • Fax: 401-521-0024 www.providenceonline.com thebay@thebaymagazine.com For advertising rates call: 401-521-0023
Media sales experience preferred. Send your resume to: resumes@providenceonline.com.
East Side MONTHLY
Serving the East Side since 1975
September 2010
The Taxmen cometh... and they’re hungry
Pre-Sorted Standard US POSTAGE PAID Providence, RI Permit No. 34
The leader in local lifestyle
cards, and Cash, credit first born accepted
Special primary election coverage... pages 24-30
Contributor
Gourmet Platters & Hors D’oeuvres To Go • Weddings • Rehearsal dinners • Corporate events • Private parties • Marine Provisions
Publishers Barry Fain Richard Fleischer Matt Hayes John Howell Publishing Director Jeanette St. Pierre
Jonathan Beller Photographer
Assistant Editor John Taraborelli
Jonathan is an award-winning
Art Director Allison Cole
photographer who works for 195 Washington Rd. Barrington • 401.246.2340 • simplydevinecatering.com
ad agencies and editorial clients. He has done extensive work for all of our publications,
Gallery 4 presents a retrospective of some of the most remarkable photography from the Polaroid era. July 31-September 6, 2010
Opening reception July 31, 4-7pm
including
Providence
Monthly and So Rhode Island, and this month he shot the covers for all three. Jonathan has also been working on a long-term book project on fans, and is a self-described closeted Star Wars fan. He recently returned from a monthlong trip to West Africa work-
3848 Main rd. Tiverton 4 Corners 401-816-0999 • gallery4tiverton.com Mon-Sat 10-5, Sun 12-5
ing on the documentary film Leh Wi Tok (Let Us Talk) about the power of community radio in Sierra Leone. His work in The Bay this month took him
Newport INvestmeNt maNagemeNt
Editor Julie Tremaine
on a mini-wine tour of southern New England. “It was so great to see and explore the wineries,” Jonathan enthuses. “I wish we got to taste more. Everyone was so nice; I wish we could have bought cases
Assistant Art Director Alli Coate Advertising Design Director Layheang Meas Graphic Designer Karli Hendrickson Account Managers Danielle Claro Louann DiMuccio-Darwich Ann Gallagher Dan Schwartz Liz Sliney Jessica Webb Illustrators Karli Hendrickson Eloise Narrigan Photographers Amy Amerantes Jonathan Beller Marylou Butler
Judith Gardner Janice Lee Kelly Kate Kelley
Contributing Writers Andrea E. McHugh Rebecca Baruzzi Jamie Merolla Linda Beaulieu Caitlin Quinn Tim Faulkner Cristy Raposo Dawn Keable Michael Madden Interns Amanda D’Ambra Emily Nissensohn Christina Pazienza Abby Ringiewicz
from each place.” e x p e r I e N c e . I N d e p e N d e N c e . F I d u c I a r y m I N d s e t.
Educated Investment Counsel for Institutions, Endowments and Families 38 Washington Square • Newport, RI • 401.619.4107 NewportInv.com
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the Bay | September 2010
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 ©2010 by Providence Media, All rights reserved. Printed by Gannett Offset.
Editor’s Note Happy Anniversary What a difference a year makes! Last September, we debuted The Bay with Chef Trafford Kane of Marguerite’s on the cover, and with a story in which local chefs gave us recipes using ingredients harvested at area farms. This September, we’re talking about the harvest again – but this time it’s about how this is the perfect month to visit local vineyards, the vines heavy with luscious red grapes just waiting to be made into wine. In some ways, this year has felt particularly long (it hasn’t been an easy year for anyone), but it took everyone at our magazine by surprise when we realized that we’ve already put out 12 issues. Starting a magazine in an economic downturn may not have seemed like the smartest idea, but we’re thriving, and our success
in the past year wouldn’t have been possible without the amazing support from our community – from the people who reach out to us with story ideas, to the business owners who allow us to distribute our magazines at their stores, to the readers who send us great feedback, to the advertisers who have supported us from the beginning – and if you’re reading this, we couldn’t have done it without you, either. From everyone at The Bay, a wholehearted thank you to all of our supporters. We’re looking forward to another great year.
From Our Readers With Art and Gratitude On behalf of L.I.F.E. Inc. and the employees at the Brass, I wanted to take a moment to express our most sincere gratitude for the wonderful article “Ability Beyond Disability” (Artistry, August 2010). We were so pleased that Jamie Merolla was able to capture the essence of what the Brass is all about – a unique gallery and retail store that features the work from a minority population that can be marginalized, but offers an amazing and unique perspective. Our location is set back behind Tom’s Market so it can be tough to find us. However, we have had a lot of new customers seek us out just because of your article. Thank you again, we are beyond thrilled with the coverage from The Bay! Liz Wiedenhofer L.I.F.E. Inc.
Always in Good Taste Thank you for acknowledging the Hourglass Brasserie in your food review for The Bay (“The New Standard,” August 2010). It was great to have Kate Kelley come in and take a few pictures of the food and restaurant. Michael Madden’s review was well read and brought in a lot of customers from around Rhode Island. This was a great review for only being open two months and I hope there
are many more to come. Thank you once again for helping us in the success of the Hourglass Brasserie. Rizwan Ahmed Chef/Owner, The Hourglass Brasserie
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Flying In to Say Thanks Thank you for featuring The Bay Gull in your August 2010 magazine (“Book It”)! Special thanks to Julie Sickel for the great review, to Julie Tremaine for requesting a copy of our book, and to the entire staff at The Bay for your hard work every month. We love your magazine! Emerson & Mona Colwell
Correction In our August issue, we misprinted the website of Aids Care Ocean State. The correct website is www.aidscareos.org. We regret the error – and encourage you to donate.
Got two cents? Want to share it? Email us a letter to the editor at
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Kitchen is open 11 am - 10 pm 7 days a week
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the Bay | September 2010
Fine Art and Art History Based Projects for Ages 5-16
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The Buzz
Photography: Marylou Butler
People and places on the bay
10
Sun, Sand, Stretching
September 2010 | The BAY
9
The Buzz on the bay From Page 9
Innerlight in the Outdoors SWEET CHARITY
Catch a Wave for a Cause
Who says parents don’t know how to party? The Rhode Island Foster Parents Association hosts its eighth annual Cheeseburgers in Paradise fundraiser on Thursday, September 2 at the Rhode Island Country Club in Barrington. This year’s theme is “Endless Summer” so put on your best Frankie and Annette-style summer cocktail attire (no denim please), crank up the Dick Dale tunes and be sure to practice your moves for the indoor surfing competition. There will be dinner stations from around the globe, live music, live and silent auctions, mystery gift wine bottles… and a few surprises too. At only $75 per ticket, this event is the steal of the summer. All proceeds will benefit RIFPA in their efforts to provide education and support to families that provide substitute care for children who can’t live with their parents. It’s a great night out for a great cause. 6:30pm. 150 Nayatt Road, Barrington. 438-3900; www.rifpa.org
10
the Bay | September 2010
Easton’s (First) Beach in Newport. Saturday morning sessions, open to all levels, will be held in front of the Pavilion on First Beach from 8:30-9:30am, for a $12 fee. Students should note that $10 will be collected at the gate for parking, but returned when leaving the beach after the class. Sessions at Ballard Park will be held on Tuesday evenings from 6-7pm for a fee of $10. As the tourists head out of town and a post-summer peacefulness is left in their wake, Innerlight’s outdoor yoga sessions are the perfect way to de-stress and savor the last simple moments of summer. www.innerlightyoga.com -Amanda D’Ambra
Break out your bibs: it’s time for the annual Westport Fishermen’s Association Clambake and Raffle. The date has been set for Sunday, September 26 with a location to be determined, but one thing you can be sure of is great food. This traditional seaweed and rock bake will be presided over by Bake Master Ray Davoll and his crew, ensuring that each morsel of seafood is cooked to perfection. The ticket price ($35 for a regular bake and $45 with a whole lobster) includes a bowl of chowder for starters and plenty of meats, vegetables, fish and, of course, clams. A cash bar will be serving Narragansett Beer as well as wine, soda and other beverages. Participate in a raffle to win a variety of prizes, including a handmade wooden canoe as the grand prize. Reservations must be made by September 19, so don’t miss out on this seafood lover’s delight. www.westportriver.org
Photography: Marylou Butler
In the early hours before the hordes of sunbathing teenagers and noisy, umbrellaand cooler-toting families crowd the area beaches, trying to catch a few last rays before school is back in session, the sand and sea offer a quiet, peaceful setting. The serenity of the early morning hours and beauty of the shoreline provide the perfect setting for outdoor yoga classes and meditation. In Middletown, the Innerlight Center for Yoga and Meditation brings the mind and body benefits of its stress-relieving classes to a more serene environment than a steamy indoor exercise room. The center holds outdoor classes at Ballard Park and
The Buzz on the bay LOCAL PAGES
He’s a Fly Guy Bristol native Robert J. Sousa launched his third book in August: The 24 Greatest Flies You Don’t Leave Home Without. No, the title does not refer to a man’s favorite Calvin Klein or khaki zippers. Sousa – who has a Ph.D in Fisheries Sciences and Habitat and has fly fished on several continents since Dwight Eisenhower left the White House – has come up with what he calls “an indispensable guide” to take the guess work out of how to select your flies, which in turn, will select your basic, streaming wild fish. The read? Well, if you’re an avid fisherman, it’s a keeper. Sousa has narrowed the thousands of flies on the market – no easy feat, given all those wings – down to two-dozen that experts feel give them the best chance to reel in those scaly beauties. Widely acclaimed for initiating the Fly Fishing Merit Badge for the Boy Scouts of America, Sousa wrote his latest book by drawing on a deep understanding of fish behavior. Working for the U.S. Fish and Wildlife Service for more than 30 years will do that. “Knowing about these 24 commonly available flies is a big help, but the knowledge is only the first part of the puzzle,” he says. “This book also teaches the most effective way to fish these flies, where fish are likely to be and reveals why fish can’t resist them – unlocking many mysteries of fly fishing.” The book is cleverly packaged as a fly box, with a photo depicting the 24 greatest flies on the inside cover page. Sousa also lists the flies in the four most commonly targeted fish groupings: Trout/Salmon, Black Bass, Panfish and Coastal Predators. The 200-page book is printed in full color, with illustrations, charts and beautiful photos. Published by Husking Bee Books of Warren and sold at bookstores, fly fishing shops and online at www.24GreatestFlies.com. –Jamie Merolla
• Margaritas & Sangria by the pitcher • Mexican Beers • Fresh Homestyle salsa
Open 7 Days Lunch and Dinner 651 West Main Rd, (Rt 114) Middletown • (401) 849-4222 1379 Fall River Ave, (Rt 6) Seekonk • (508) 336-2400
www.titos.com
GET FIT
Illustration: Ruth Schumaker
Challenge Your Mind and Body Stretch your body and clear your mind with a 30-day fitness challenge hosted by Bristol Yoga Studio, Aull Pilates and Ocean Massage. For only $225, loosen and strengthen your body from September 19 to October 19 with unlimited group yoga and group mat pilates classes. Receive a personalized postural analysis, which will help identify which poses and exercises will help improve your posture. Participate in wellness discussions and bring awareness about your health by writing a daily wellness journal. On the first day of the challenge, you’ll be matched with a wellness partner and coach, meet other challenge participants, receive class schedules, and schedule your onehour massage. Completely new to yoga? Bring an open mind, water, a notebook and pen, and wear loose, comfortable clothing. Mats are available at the studio. By the last day, you’ll have great body awareness, with a connection to what “feels” right for your mind and body. Students will be able to easily incorporate wellness into their lives with better eating and alternative health ideas. Bristol 580 Wood Street, Bristol. 401-569-0147; www.bristolyogastudio.com. - Cristy Raposo
TRY OUTS
So You Think You Can Sing? Want to try out for a chorus? How about having a chorus try out for you? That’s what the Chorus of East Providence is proposing to do for three consecutive Tuesdays, starting September 7, at their Open Sing at Martin Middle School. The 89-person chorus is looking to take on new members (particularly sopranos, basses and tenors) and is giving all comers a shot at trying it on for size. “Most of the people who join the chorus have sung at some point,” says Betty Capaldo, Board President. “But they don’t have to be proficient at sight reading music. Usually people have sung in some capacity at some point, and know that they like to sing in a group.” In its fourth season, the Chorus of East Providence will be tackling its yearly holiday concert with the addition of a 20-member chorus of 7-12 year olds. In May, at their spring concert, they’ll be belting out Disney classics – that alone is a huge draw for prospective members. So this month, head over to Martin Middle School and take a shot at performing. Nobody’s going to tell you you can’t – that’s for sure. 401-323-7041; www. chorusofep.org.
September 2010 | The BAY
11
Times are tough… getting help is not.
Dial 2-1-1 Whether you or someone you know needs help, dial 2-1-1 to find:
• Food & Shelter
• Elderly & Disability Services
• Heating Assistance
• Family Counseling
• After School Programs
• And More…
• Gambling Addiction Counseling United Way 2-1-1 in Rhode Island is headquartered at United Way of Rhode Island and is available 24 hours a day, seven days a week, 365 days a year. It is funded by United Way of Rhode Island with support from Hasbro’s Children Fund and the State of Rhode Island, and administered by Family Service of Rhode Island.
FREE • CONFIDENTIAL • MULTILINGUAL/TTY For police, fire or medical emergencies, call 9-1-1 TDD/TTY: 519-0374 • out-of-state callers: 1-800-367-2700
www.211ri.org Supported by a generous grant of the:
The Buzz Bay Views The Bay wined and dined for a good cause at Westport’s Fitton Farm for the Westport River Watershed Alliance’s annual gala in August. River Revelry featured delicious food, live music and an auction. All proceeds went to the Alliance’s conservation efforts. To help, visit www.westportwatershed.org. Photography by Judith Gardner
Marike Odler, Colin Browning, Maurice May
Roberta Carvalho
Megan Madara, Emily Russell
Chris Schlesinger
June Roach
September 2010 | The BAY
13
ying… "…Dizzoetry… p c ti a acrob nthralling." tely e Times elaborae New York h T –
'cY 6ccjVa RUN, WALK & DOG WALK
October 9th,10 am Station Park, Providence, RI
REGISTER NOW!
www.gloriagemma5k.org Early Bird Registration Before 8/22/2010 Adult $25 Child $10 Adult with Dog $30 Standard Registration After 8/22/2010 Adult $30 Child $10 Adult with Dog $35
t Fundraising Awards t Medals for Each Division t Special Contests for Dogs!
Prizes awarded to our most “Pinked-Up Pup“ and highest fundraising dog.
Each registered dog will receive a Goodie Bag. Pet-friendly Activities on race morning. Cans of dog food will be collected and donated to the Providence Animal Rescue League.
*i] 6ccjVa
Flames of Hope™: A Celebration of Life at Waterfire www.gloriagemma.org (401) 861-HERO (4376)
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the Bay | September 2010
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For full festival schedule visit: first-works.org
One
for All
Nine East Bay communities band together to get energized By Tim Faulkner
Rhode Island’s East Bay is looking, once again, to become a pioneer in wind energy. As home to the state’s first two commercial-scale wind turbines, both in Portsmouth, the region is being considered for a cluster of turbines in one of nine communities stretching from East Providence to Newport and Little Compton. Orchestrated by the East Bay Energy Consortium, a volunteer committee of municipal planners, elected officials and renewable energy advocates from seven towns and two cities, the project has quietly moved forward as the state’s first land-based wind farm. Relying on a strength-in-numbers approach, the EBEC wind project aims to harness one of the region’s limitless natural resources by constructing up to 10 wind turbines in a single location. If all goes as planned, East Bay communities will share the design and building costs while minimizing residential and environmental side effects, all in return for a taking a step toward energy independence and a new source of municipal revenue. In a recent draft proposal, the multi-turbine project is also being coupled with the development of a business park. The venture aims to encourage economic growth on top of the added income the city or town earns for shouldering the turbines. State officials are endorsing the rare show of regional cooperation as a model for other communities to follow, helping to bring down costs while sharing resources. The Rhode Island Economic Development Corporation and other groups have showed their support for the regional concept by funding initial studies for the East Bay wind project. “The governor’s energy office has been helpful,” says Newport Mayor Jeanne Marie Napolitano, chairwoman of the EBEC. “They’re working with us. You usually don’t get that much cooperation.” Julian Dash, Director of the EDC’s Renewable Energy Fund, likes the regional wind farm concept because it saves all parties time and money with planning and permitting while eliminating several “sporadic” and possibly competing turbine proposals. “It helps nine cities and towns at a time instead of one or two,” says Dash, a regular attendee at the monthly EBEC meetings held at Roger Williams University in Bristol. The East Bay planning group got its start two years ago during a leadership seminar hosted by the university’s public policy institute. “The institute was trying to find a way that the university with its resources could work with the nine East Bay communities, to help them
improve their municipal services in a time of scarce resources,” says Barrington Town Council President June Speakman, an EBEC representative and former member of the Roger Williams public policy program at the school, where she teaches political science. The Rhode Island Economic Development Corporation funded the initial studies to determine if the project was “technically and organizationally possible,” Speakman says. “And that’s what the East Bay Energy Consortium has been exploring.” From the outset, the goal has been to save money rather than build a “green” project, she insists. “It was less about wind than it was multi-town collaboration,” Speakman explains. “So it’s a very healthy development that we’re learning to work together and share solutions and create better government.” It’s an approach, she predicts, other communities will copy. “It will stay and we’ll use it to work on other issues.”
Paying for Wind Unlike the proposed offshore Deepwater Wind project in Block Island Sound, the EBEC will forgo working with an outside developer and instead look to state and federal funds, grants, electricity surcharges and municipal bond offerings to fund the $50 to $55 million project. If the numbers add up, the cost to each city and town is expected to be offset with revenue from the windgenerated electricity. The locally produced wind energy could satisfy energy needs at public buildings, or be sold back to the power grid for a profit while cutting the size of municipal electric bills. The community hosting the windmills is also expected to see revenue through lease payments on the land where the towers are constructed. The Renewable Energy Fund has already provided $100,000 of the seed money for a feasibility study. The Rhode Island Foundation, meanwhile, also contributed $40,000 to cover startup costs. Each community in the consortium has also paid $2,000 to help with technical matters and map out all phases of the project. Thorough research is essential to the project’s survival, says Napolitano, “So that we could actually operate at a profit from year one.” So far, the initial study suggests an annual payoff of up to $212,000 to each community during the first 20 years. The payback could continue for at least another three or four decades over the life of the turbines, says Gary Gump, a Portsmouth representative on the EBEC.
“The results in every period show we’re positive every year,” he notes. If the East Bay wind project is to move beyond the concept stage, Speakman says, the further studies must show that revenue from the wind-generated electricity will be enough gain public support for the multimillion-dollar project. “That’s a huge amount of money,” admits Speakman. “Any time you use public money you need significant payoff. The case has to be made to the nine town councils that this makes sense financially. If it’s taxpayer dollars you need big wind.”
Finding the Perfect Site After conducting wind studies in each community, the EBEC is looking closely at Tiverton’s dormant business park and two adjoining parcels for a joint wind farm and industrial center. A draft of the most recent study recommends the 180-acre site as a tentative but ideal location for up to 10 turbines situated within a revamped business district. Without officially endorsing the location, the EBEC is moving forward with it, spending $15,000 for the installation of a tower for measuring wind speed. Building permits are also being sought in case the studies conclude the project is ultimately profitable. Up to 10 2.5-megawatt (or higher) turbines bunched in groups of two or three could be built within the business park and surrounding area, the report finds, with each tower reaching a height between 260 and 330 feet to the center of the rotor. By comparison, the single 1.5-megawatt turbine at Portsmouth High School stands at 220 feet to the center rotor and 320 feet fully extended. Tiverton officials, so far, seem receptive to the wind and business development enterprise. Tiverton Town Planner Chris Spencer likes that the project will invigorate the stalled business park, a site dormant for most of its 25 years. Although various commercial groups have sought to develop the area around one or two large tenants, only in the last year has the town assumed full control of the business district. With the prospect of wind turbines and funds for beefing up infrastructure, Spencer hopes to attract several stand-alone businesses, such as boat builders and other small- to mid-sized manufacturers. “I think it’s the right area for it,” he says. “It’s not in a residential area or an open space. It’s an industrial area. Certainly in the industrial park it’s a win-win.” The Newport County Chamber of Commerce may
September 2010 | The BAY
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also direct $80,000 in federal funds to pay for road and utility upgrades as well as a master plan of the 494-acre business park. The state, through assistance from RIEDC, is backing the dual-purpose development, Spencer says, but, ‘’It’s all in the early stage; there is nothing formal before the town at the this point.� Most importantly, residents will get their say. “I don’t know where the community is at this point, but as far as the site goes this is one of the better areas,� Spencer says. “We’re doing some planning regardless.�
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The EBEC promises to go forward with a strong public outreach, program but early has been wary of media attention and the anticipated public uncertainty that has stalled other wind turbine projects. So far, the tight-lipped policy has worked in favor of the project, as most advocacy groups, even those opposed to large-scale public spending, aren’t aware of the proposal. Planners admit, however, the skeptics will eventually surface. Speakman says she has learned valuable lessons from a proposed Barrington-based turbine that was defeated in 2008. As a town councilor, Speakman admits she was “bruised� by the long and contentious debate over plans for a single turbine. The project, she says, sparked “very intense� debate over wildlife destruction, noise and even psychological issues. The project was eventually turned down over a lack of wind, but “It has caused me to be cautious of these proposals,� Speakman says. The Portsmouth High School turbine, however, encountered little public opposition. In 2007, residents overwhelmingly passed a $3 million bond referendum, capturing 65 percent of the vote. “Because we tried to be as forthcoming as we could I think we garnered a lot of trust from the community,� says Gump, president of the town’s sustainable energy committee and planner for the high school turbine. Voters liked the project because residents were familiar with the Portsmouth Abbey
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Despite this past success, ten larger turbines may still be a tougher sell a few miles up Route 24 in Tiverton. Even if the revenue estimates are favorable in the eyes of the EBEC, the committee has nine communities to convince, including the town hosting the wind turbines. “The residents of Tiverton need to be made comfortable that they are getting a good deal for their community,� Speakman concedes. Dash stressed that the first hearings will be held in the coming weeks through a full-fledged public awareness program. “[This project] is not something that’s going to be done in a vacuum,� he declares. “We’re totally open. We want to receive your comments and we want you to understand we are all working together,� Napolitano says. “There will be objections,� she admits. So, “we want to do it right.� That’s why she’s proceeding cautiously. “We’re really serous about what we’re doing and we want to put our best foot forward.� But with the full support from committee members and the money available the do something significant, Napolitano says it’s time to act. “There are very few organizations that are working on a regional projects,� she says, adding, “Right now I feel we’re on the right track.�
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The Grape Escape
A tour of our local wine country By Julie Tremaine Greenvale Vineyards
Photography: Jonathan Beller
I
f you’re a wine lover, you probably dream of spending autumn tasting your way through Napa, or of exploring the caves of Champagne, France. Tasting Moët straight from the source would be any oenophile’s dream – what better way to learn the nuance of terroir? What better pursuit than comparing the bubbles in the finest champagnes? While a drinking tour through Europe is a worthy goal, you can hone your skills and develop your palate right here in southern New England. The Coastal Wine Trail (www.coastalwinetrail.com) that snakes through the Southeastern New England Wine Growing Appellation in Massachusetts, Rhode Island and coastal Connecticut boasts nine vineyards, seven of them close to home in the Bay area. Whether you choose to take a day or weekend tasting your way through them, or to invest your time to really learn about the offerings of each vineyard, here’s your guide to local wine tasting. September 2010 | The BAY
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Newport Vineyards Let’s start our vineyard exploration at Newport Vineyards in Middletown. If you’re planning on spending the day making the rounds, this is the easiest place to start, since all the other vineyards are in a somewhat direct route from here. The Nunes Family made its first foray into winemaking in 1977 with the first planting of grapes on Nunes Farm (which dates back to 1701), and started bottling under a different name in 1988. John and Paul Nunes established Newport Vineyards in 1995, and won their first gold medal at the Eastern International Wine Competition for their Great White just three years later. Since then, the accolades have continued to pour in – from their Ice Wine being voted one of the top 50 in the US in 1999 to their Riesling winning best of show at the 2008 Jefferson Cup Atlantic Seaboard Wine Competition (and also in 2009 at the Finger Lakes International Wine Competition) to the US Embassies in Barbados and Ukraine choosing to pour their wines just last year. As the largest producer of grapes in New England, the sheer scope of Newport’s land is a sight to behold. A vineyard tour, offered daily at 1 and 3pm, will take you behind the scenes to get a glimpse of the winemaking process and through the fields themselves. Aquidneck Island’s microclimate (warmer air coming in off the ocean lengthens the growing season and the island’s surrounding land insulates it from harsh cold) makes for a particularly favorable growing season, so any time between late spring and late October is a good time to visit. The level of precision when it comes to positioning vines to maximize sun exposure to the grapes (and thereby maximize their sugar content, making for better tasting wine) really speaks to the level of skill it takes to produce good wine. The staff literally goes through each vine, removing leaves that block sun exposure to the fruit. The vineyard’s size allows for growing many different kinds of grapes, which in turn allows them to make a wide and varied selection of wines. Newport currently offers nearly 30 different bottles, along with their Brut Sparkling Wine and Rhody Coyote Hard Cider – almost all of which are available to try in their tasting room. John Nunes recommends the In the Buff Unoaked Chardonnay to those who enjoy a crisp white; lovers of Pinot Noir will enjoy the rich fruitiness of the berry-forward Rochambeau, a blend of Cabernet Sauvignon and Landot Noir grapes. And for those who are intent on trying them all, Newport Vineyards offers shuttle service to and from the Newport Visitors Center. www.newportvineyards.com
John and Paul Nunes
Photography: Jonathan Beller
Greenvale Vineyards
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the Bay | September 2010
A brief drive to Porstmouth will bring you to the perfectly scenic Greenvale Vineyards. Set on a hill directly overlooking the Sakonnet River, the grapes benefit from the warm sea air, which keeps them dry and avoids the always looming-threat of vine rot. While this vineyard is smaller and has less room to grow fruit, the winemakers there focus on making smaller batches of completely estate-grown wines. Cortlandt and Nancy Knowles Parker (founder of the New England Wine Gazette) started growing grapes as a hobby in the 1960s, and in 1992 realized that they had the kind of quality vines necessary to produce commercial wine. The fourth generation on that 1860 farm, the Parkers, their daughter Nancy Parker-Wilson and her husband William Wilson have focused on revitalizing and preserving the historic Greenvale farm, even turning an old stable into a beautiful tasting space. On September 10, Greenvale will host the Feast in the Field, a fundraiser for New England FarmWays (www.rifarmways.org) that focuses on local, seasonal food. Set outdoors among the vines, the highly anticipated annual event will feature chefs from the Newport Harbor Corporation with wine pairings from the Coastal Wine Trail. In keeping with their emphasis on preservation and history, Greenvale’s wines are a nod to Rhode Island’s storied past: The Elms Meritage is a blend of Cabernet Franc and Merlot; Rosecliff Pinot Gris, a grape particularly suited to growing on Aquidneck Island, is light and aromatic. Nancy Parker-Wilson describes that as her “go to” wine that’s always easy to enjoy. Other offerings include Vidal Blanc, Skipping Stone White and several bottles of Chardonnay. Daily tastings of Greenvale’s wines are available and a tour departs at 2pm every day. With a private tour and tasting can be arranged for only $15 per person. The vineyard also hosts live music every Saturday through October. During that time, Jazz Tastings are available for a slightly higher fee than the ordinary tastings. Or, you can bring a blanket and a picnic and buy a bottle of Greenvale’s wine to enjoy. What better way to unwind on the weekend? www.greenvale.com
Sakonnet Vineyards Cross the river and you’ll find yourself at Little Compton’s Sakonnet Vineyards – although beware, it’s easy to lose track of time at this charming spot. With views of the water in the distance and rows of vines as far as the eye can see, Sakonnet is lovely at any time of year, but particularly in the fall before the harvest. The vineyard grows 50 acres of Chardonnay, Gewurztraminer, Pinot Noir, Cabernet Franc and Vidal Blanc grapes. This year, Sakonnet is celebrating its 35th anniversary, and has released a 35th Anniversary Claret in celebration. The classic Bordeaux blend of Merlot, Cabernet Sauvignon and Cabernet Franc grapes was made from their 2007 harvest, which they say was an excellent growing year for reds. In the tasting room, you’ll recognize some bottles. Sakonnet’s Vidal Blanc is a fixture on the wine lists of many local restaurants, and for good reason: the light-bodied white with hints of citrus is affordably priced and easily drinkable with or without food. Also make sure to try their Cock of the Walk Red and Cock of the Walk White, which are new bottles of classic table wine. And even if you think you don’t enjoy sweet wines, don’t leave without tasting the vineyard’s Winterwine. This ice wine (which means the grapes are left on the vine through the first few frosts, allowing them to freeze and release their sugars) is among the best available anywhere. Tours are available at noon and 3pm, and include a video presentation of the season’s winemaking process, so you can see all of the steps, not just the one happening at the time of your visit. Tastings are available all day, and their selection of cheeses and edibles in the tasting room encourages you to linger over a glass of your favorite wine. Or, stay to enjoy an al fresco lunch at Sakonnet’s Coop Café. www.sakonnetwine.com
Westport Rivers Vineyard & Winery Your next stop is across the state line at Westport Rivers for a sip of the bubbly. The Russell Family has been making high-quality, estate grown wines and Champagne since 1982. Their philosophy is simple: grow only the grapes that perform best in the coastal climate, and only make wine from your own grapes. Because of this, you won’t find any bottles of Westport Rivers red wine. Instead, they focus on producing Champagne, Rosé and a variety of Alsatian-style white wines like Chardonnay and Riesling. However, on a vineyard tour (offered at 1 and 3pm on Saturdays), you’ll see acres and acres of sustainably-farmed red fruit: their Champagnes are made from Pinot Noir, Pinot Meunier and Chardonnay grapes. Surprised? Most sparkling wines are made using white and red grapes. Grapes are traditionally pressed several times to produce juice: the first pressing, which here is reserved for the delicate sparkling wines, makes the lightest juice. The subsequent pressings, which are used for the wines, will have more exposure to the grape skins, tinting the juice and giving the blush wines their rosy coloring. In fact, their only sparkling wine made completely with Chardonnay grapes is Westport’s Blanc de Blancs, and it’s their driest offering. Tastings are available daily, except for Sundays when the winery is closed. Unlike other vineyards where you select the wines you’ll be tasting, Westport Rivers chooses a daily menu and pours those selections – you’ll usually try their noteworthy Chardonnay, the easily drinkable Rosé of Pinot Noir (if you’re expecting White Zinfandel, don’t), another white like the Pinot Blanc or Riesling, and a few sparklers, like the Westport Brut RJR that’s gotten so much national attention. While you’re there, stop by Russell Art Gallery, housed in an adjacent building, to peruse works by a local artist. For a real treat, book yourself a spot at their frequent Long Acre House events, where Westport’s wines complement gourmet dinners made with locally-sourced ingredients. www. westportrivers.com
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Coastal Vineyards
Photography: Jonathan Beller
Next, head to Coastal Vineyards in South Dartmouth. The newest addition to the Coastal Wine Trail, the winery started in 2004 when Dave and Linda Neilson decided to channel their business savvy and love of gardening into running a vineyard. They made their first major harvest in the fall of 2008 and bottled that wine in 2009. While several whites have been available for a year, red wines require more aging time to reach maturity. This summer, Coastal Vineyards debuted their 2008 reds: Merlot, Cabernet Franc and Red Wave. The tasting room is open Friday-Sunday afternoons, and tours of the vineyard and winery take place at 2 and 4pm, though if you’re there in between they’re not likely to make you wait. Among the other estate-grown bottles available to try are some traditional whites like Chardonnay, Pinot Gris and Gewurztraminer, a Beach Rosé, and some creative blends like Seaside White and White Wave. Dave particularly likes the White Wave, which is a blend of Sauvignon Blanc (which gives the wine a mineraly, earthy tone), Gewurztraminer and Pinot Gris (which lends it some tropical fruit notes), which is perfect for sipping in the summer. While the winery is new, the Neilsons have made a strong first impression – less than a year into their commercial debut, restaurants like The Bayside in Westport and Café Zelda in Newport are pouring their wines. That’s no small feat for an emerging vineyard. Taste for yourself what all the buzz is about – or, if you’d rather spend the last moments of summer on Cape Cod, join them at the Bourne Scallop Festival from September 24-25. www.coastal-vineyards.com
Photography: Jonathan Beller
Running Brook Vineyards
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the Bay | September 2010
From there, hop in the car and head north for a few miles to Running Brook Vineyards in North Dartmouth. Here, owners Pedro Teixeira and Manuel Morais have been making boutique wines since 1998. Both men are originally from Portugal, and Manuel grew up on vineyards, training early for his future career as he worked as a teenager, grafting vines for other growers in his town. Like Coastal Vineyards, all of their grapes are estate-grown, and Running Brook’s position on the highest elevation in the town protects the grapes from early frost, boots sun exposure and allows for the longest possible ripening time. Unlike the other vineyards on the Coastal Wine Trail, Running Brook is unique in that there is no formal tasting room. While they do offer daily tastings, you taste those wines right where they are made, among the barrels and bottles both empty and full. Another thing that sets Running Book apart from other wineries is that when you pay for a tasting, you’re free to try as many of the wines as you like (though you may want to think about who’ll be driving home). The luxury of having an open tasting like this is that you can compare different vintages of the same wine – at another winery you’d be likely to guess between what you would enjoy more: a taste of the 2005 Chardonnay Reserve, the 2007 Chardonnay or the 2007 Unoaked Chardonnay. Here, you’re free to compare all three. Guests are encouraged to explore the property, and even to bring a picnic lunch when the weather is favorable. Manuel and Pedro believe that the southern New England terroir – created by the salty sea air and soil - makes their wines particularly suited to the flavors of the region. That, you’ll have to taste for yourself. www. runningbrookwine.com
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Travessia Urban Winery The last stop on your local wine tour brings you into New Bedford for Travessia Urban Winery. This small winery in the heart of downtown has more of a sophisticated wine bar atmosphere than the rustic, natural settings of these other vineyards. Though it isn’t really a bar, it’s sort of the oenophile’s answer to a brew pub. Travessia’s owner and winemaker is Marco Montez, who is definitely a local wine drinker’s best resource. Aside from the winemaking he does at Travessia, Marco also maintains Travessia Wine Blog, (www.travessiawineblog.com) a resource for all things wine and food, as well as various social media outlets to promote his work. His modern approach to wine also extends into the tasting room. The Travessia Wine Club is a resource for wine lovers who are looking to get a little bit more out of their visits. You commit to purchasing one case of wine over the course of a year, and in return you get free tastings for you and a guest in the winery, a discount on all purchases and invitations to members-only events like the September 25 launch of their new Jester Red. This year, Travessia’s 2008 vintages have been released: UnOaked Chardonnay, Vidal Blanc, Pinot Grigio and their affectionately named Bastard Rosé. There are several 2007 vintages also available, like oaked and UnOaked Chardonnays, Vidal Blanc, Sweet Vidal Blanc and Rosé. While its urban location doesn’t allow Travessia to grow any grapes, Marco sources all of them locally, getting his fruit from Running Brook and Westport Rivers. The winery offers tastings Wednesday through Sunday in their downtown location. If you’d like to make a night of it, Travessia stays open late to participate in New Bedford’s monthly AHA! (Art, History & Architecture) event. This month, September 9 is the night – next month, join them on October 4. www.travessiawine.com
Complete Your Tour The other two stops on the Coastal Wine Trail require a bit more traveling, but the dedicated wine lover (or day tripper) will make the adventure. Plus, the prizes offered by the organization (including gift certificates, weekend trips and tropical getaways for the 2010 season) sweeten the deal. Towards the end of Cape Cod is Truro Vineyards (www.trurovineyardsofcapecod.com), where they offer traditional bottles as well as their Lighthouse Series, which come in bottles shaped after the classic New England image. Truro will be having a Grape Stomp and Harvest Festival on September 19, so you might want to plan your visit for that day. In the opposite direction, Langworthy Farm (www.langworthyfarm.com) is not to be missed. In Westerly near the Connecticut border, Langworthy is a historic bed and breakfast where they also bottle wines that honor Rhode Island – the Charlestown Cabernet Franc, Shelter Harbor Chardonnay and Watch Hill Merlot among them. From Langworthy, it’s only a short drive into Connecticut to Stonington Vineyards and Jonathan Edwards Winery. Why stop now when there’s so much local wine to taste, and of such a high quality? Take your newly refined palate and explore.
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el discussions is coming to Tiverton Four Corners. Beginning this fall, the Four Corners Arts Center hopes to broadcast “Live from NY’s 92nd Street Y” via live satellite. The Four Corners Arts Center has an exclusive contract with “Live from NY’s 92nd Street Y” to receive live broadcasts of the series, which focuses on current ideas and issues. The 92nd Street Y is renowned as one of the nation’s foremost cultural centers and an organization of remarkable diversity and vitality. Please visit www.fourcornersarts.org for the schedule and more information. All programs start at 8pm and are held at The Meeting House, 3850 Main Road, Tiverton Four Corners, Rhode Island 02878.
Events
the modern heirloom
Gallery 4 The Art of the Polaroid thru Sept 6 / Four Corners Art Center Children’s Event: Music Together September 15th 10am / Stay tuned for upcoming events and varying hours.
3851 Main Road Tiverton Four Corners, RI 02878 www.tiffanypeay.com 888.808.0201
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the Bay | September 2010
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Live Well
Stylish finds for you and your home
Photography: Janice Lee Kelly
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September 2010 | The BAY
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Live Well Shop Around
by Amanda D’Ambra
The Family Jewels Plante Jewelers shares in the special moments of customers’ lives
Photography: Amy Amerantes
Over a hundred years
ago, the Plante family built a jewelry store on a strong foundation of trust, personal relationships with customers and beautifully made, exquisite jewels. The family’s business, Plante Jewelers, has been owned and run on these same basic values throughout the generations. Now, under the original owner’s grandson, Pierre, and his wife Susan, Plante Jewelers has the same heart and dedication to upholding its foundation as when it began. Tucked into a nondescript strip mall across from the Swansea Mall, Plante Jewelers might be mistaken for just another store to pick out a basic engagement ring or special occasion piece. Walk in the doors of the store, however, and talk for just five minutes with Susan, Pierre or the other two members of their team, and this first impression will become a misconception. The Plante family has always been careful to treat customers as friends, helping them through the entire process of choosing a piece of jewelry, be this for a once in a lifetime event or a simple piece to wear everyday. “We give a great deal of time and information to our customers to help them make each decision along the way to deciding on a piece,” says Pierre. “We want people to know what the possibilities are, to customize their piece, to eventually end up with something beautiful that is right for what they want.” Susan and Pierre could go on for hours reminiscing fondly of the customers they have seen over the years. Listening to a story about one customer who worked with the Plantes to create an engagement ring, then came into the store beaming with his new fiancé, and later returned with their children, it is clear that the Plantes come to see many of their customers – who return again and again to the store, sharing the special moments of their lives – as family. “We have always been here to take care of our customers, whether they come in with a question, a want or a need. Without these people, we have no business, and so it really is more about the people for us,” notes Pierre. “That is the best part of what we do here: being able to share the lives and stories of our customers.” Personal attention is not the only reason that generations of families often return to Plante Jewelers again and again. The ability to customize a piece of jewelry to their own needs or tastes – whether through the Plantes’ own design abilities (three of the four staff members now have art degrees and do custom design work directly) or
Gain ExpEriEncE their new software that allows for each and every aspect of an engagement ring to be custom designed and created – appeals to every customer. “We have always been able to do special orders and custom-made jewelry that fits into the customer’s budget, maximizing the value of what they can get for that,” explains Susan. Beyond this, the Plantes’ keen eye for knowing what their customers want and tailoring the collections to that need, as well as their dedication to using small manufacturers for the majority of their jewelry lines makes the jeweler something unique amongst big chains and mall stores. Adding to that personal feel is the unique quality of the jewelry itself, not only the custom pieces, but also the rare findings the Plantes carry such as loose, untreated sapphire gems. With their wide range of unique jewelry pieces – from fun silver jewelry to fine special occasion pieces and exquisite gems – and the ability to customize a piece to each customer’s needs and budget, Plante Jewelers is clearly a diamond amongst jewelry stores. The real sparkle to this family business, though, is the meticulous attention to each and every customer that walks into their door, taking them through the process of selecting their jewelry, and sharing with them the special moments that life brings. 207 Swansea Mall Drive, Swansea. 508-6730561. www.plantejewelers.com
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September 2010 | The BAY
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Live Well Home Style by Andrea E. McHugh
COLONIAL LIFE: Jody Livingstone’s house dates back to 1710
Living History History hounds in Rhode Island tend to throw around the year their home dates back to with a sometimes haughty insouciance, inflating numbers like a college football team’s stat sheet. Portsmouth’s Jody Livingstone is just the opposite. Sitting comfortably in the home that that she has known since she was a teenager, she seems just as awestruck about the history of her centuries-old gem as the people are who walk through the door. Like many historic homes in the area, Livingstone’s house didn’t start in the same place it is now. “It’s actually the oldest house in Bristol Ferry,” she beams. “Those are the original posts and beams; they were in another house about the same size, down by Howland’s Ferry, which is 28
the Bay | September 2010
way on the other side, on the Portsmouth side, looking over Tiverton.” The original locale played a pivotal role in Battle of Rhode Island, but ferry service there has been established since 1640. In 1790, one of the home’s owners, Tabitha Hall (who shared ownership with her sister), took the home apart and brought it up the hill by oxcart, where she started a cereal farm, a type that would typically grow and sell oats, wheat, rye and barley. “So the structure is as old as 1710, but the walls, things like that, are 1790, and then other parts have been added on,” Livingstone explains. “It’s is a phenomenal house.” When Livingstone moved there as a teenager, it wasn’t quite in the condition it is today. Her father had
retired from the Marine Corps, and her mother was an avid antique collector. When they found the home, it was in a 1950s configuration, “but they knew that this had the bones of a post and beam house, 18th century, so what my parents did was they restored it, and this is what they restored it back to,” she says proudly. Of course, the process was an ambitious one. “There was a well and a pump, a privy (an outhouse); they didn’t have electricity; we didn’t even have running water in the house until after the Second World War,” she recalls, adding that she remembers her mother cooking simply from a hot plate throughout the yearlong restoration. After the wallpaper was scraped (Jody’s job), the walls restored and beautiful components
discovered, her parents decorated with decidedly colonial furnishings and details. “I learned a lot,” she smiles. “Most people aren’t taught hands on. People and students take classes in historic preservation, but I was living it.” In a twist of fate, the previous tenant at the home, Ben Reed, was director of Doris Duke’s Newport Restoration Foundation. Duke, of course, is credited with rescuing more than 80 dilapidated 18th century homes throughout Newport and completely restoring each. When Reed saw the family passion behind restoring the Bristol Ferry gambrel farmhouse, he lent them access to the teams of skilled craftsmen who aided Duke, and together, worked alongside the family in pulling down
Photography: Janice Lee Kelly
This Portsmouth home has stories to tell
Home Style continued...
ceiling that covered 300-year-old wood posts and beams, and façades that concealed stunning fireplaces and a grand main cooking hearth. “There’s a beehive bake oven in the back where you’d bake the bread,” Livingstone explains. “My mother used it at Christmastime.” The room that holds the original main cooking hearth, with 19th century, wide-plank oak floors underfoot, still relies exclusively on candlelight. Off the space is a “mourning/borning room,” a small den-sized room that was used in the Colonial era where a casket was laid out if there was a death in the family, and where mothers delivered babies. Livingstone uses the space as a den/office/studio, where she paints Bristol Ferry-inspired vistas. Oppo-
site the room are two other designated spaces: one, the pantry, where Colonial era families would store crocks of cooked food, herbs and dry goods, and the second, a space that was formerly called a “buttery.” “It was a cooler part of the house, and they’d have a stone floor and they would keep the dairy products in here,” says Livingstone. The simple kitchen was added on by Livingstone’s parents, but toward the back of the house is what was once the “ell,” a utility/mud room type space that is used is the same fashion as it was intended. The front parlors, says Livingstone, gave the family some clues as to the home’s past. Wainscoting suggests the home was likely owned by a prosperous family. The Hall sisters, she
A glimpse of turn-of-thecentury life at the house
September 2010 | The BAY
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suspects, were given money by the grandfather, and based on the fact that Tabitha’s signature was on the deed, one could conclude that she was somewhat educated, as opposed to another owner of the home, Sarah Gifford, who simply signed the deed with an “X,” which was not uncommon. Livingstone has learned most of the home’s history with her parents, but others have put the pieces of the puzzle together as well, including Reed, and neighbors who lived in the area since the 1920s that the family got to know. When scholars and novice history buffs were in full swing, gearing up for the 350th Celebration of the State of Rhode Island (in 1986), the family learned that at some point, the home was a school. A timeworn plaque commemorating it as a school is framed and mounted on the front of the house. Livingstone has also learned it was a tavern, and for six years under her hospitable charm, was a bed and breakfast. The most illustrious nugget of knowledge, though, is a legend that has no official documentation but is believed to be fact. “Just before the Battle of Rhode Island, Lafayette was sent to Boston to try and bring back more troops. While waiting for the ferry, he hid in this house – well, in its other, original location – and this is where he hid,” she says, pointing to the arch of the backside of the beehive baking oven, where a tight gap remained between it and the floor above. “He was a very diminutive person, so he hid standing up. When the British came into the house, they didn’t find him because he was hiding behind there – it’s a great story.” She is quick to add that Lafayette came back in 1824, and that it is documented that he indeed knew the Hall sisters. As much sentiment that the house emanates, Livingstone says it’s time for another owner to create a new history here. The cozy home is now on the market and a buyer with an appreciation for the past will be best suited in the charming home at the top of the hill.
Photography: Janice Lee Kelly
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Live Well Connoisseur by Julie Tremaine
The Finer Things Jewelry designer Tiffany Peay is a work of art The jewelry you create is absolutely beautiful. Do you make everything by hand? Yes I do.
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Tell me about the design process. How do you choose your materials? My work is all about color and movement. I look for unusual gemstones and then pair them with four different colors of gold. I choose from pink, white, yellow or green gold to create a tonal feeling with most of my work. The gold is really just an ar-
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What inspires your work? Everything: the gems, the customer, nature, architecture. My surroundings move me. It’s hard to pinpoint out one specific thing.
Photography: Amy Amerantes
You’ve described your pieces as “modern heirloom.” What characterizes that for you? Creating something that is reminiscent of the past but also relates to now. Most of my pieces are extremely versatile. Recently, I have been adding a second jump ring to long necklaces, which allows the necklace to be worn three different ways. Your store in Tiverton Four Corners is relatively new. What made you choose that location? We opened on Memorial Day weekend. The space next door opened up and it was a great opportunity to move to a first floor location. Our new shop presents the jewels in a more lovely and spacious layout with the studio just on the other side of the room. What will people already familiar with your work find there that’s different? Lauren Sabra, my manager, spent last semester in Italy to study display. I visited her just after I made my decision to move and for two weeks we brainstormed ideas. It has been fun to see what we are capable
5 - 8 pm
O BRIEN S PUB 501 Thames Street Newport TICKETS: projectundercover.org MORE INFO: call 401.244.5466 of now. Inspiration was taken from exhibitions at The Uffizi, and Lauren’s favorite, The Pitti Palace. A lot of your jewelry would be considered big-ticket purchases. What do you offer for fashionistas on a budget? We do not have to collect sales tax because we are located in a Tax-Free Arts District, which is a 7% off gift from Rhode Island. We also have new prices for our charm collection with prices ranging from $30 to $300. We are offering a promotion right now: 15% off when you purchase more than one charm. We are also happy to discount 15% with the purchase of a set (earrings and necklace/ bracelet). We do offer layaway, which has been a great option to many customers. Your work is normally available all
over America and Europe, but you recently brought all your jewelry back to your store. Why is that? Are there changes afoot? I called in all of the consignment pieces to have in our new store, which has been great. I had not done that in my 13 years of business. I plan on reevaluating all of the jewelry and changing pieces to make the style and price more current to trends and the gold market.
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Is there anything else we should know? All of my jewelry is now available to buy online through PayPal.
Tiffany owns Tiffany Peay Jewelry at 3851 Main Road, Tiverton Four Corners. www.tiffanypeay.com.
September 2010 | The BAY
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Taste
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Photography: Kate Kelley
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Taste Drink by Caitlin Quinn Mull Over this Cider Serves 6
A Cider a Day Fall’s favorite fruit makes for a great drink
Illustration: Emma Tripp
September
23
marks the beginning of my most beloved season. Good riddance to smothering heat; give me fall in all its cool, refreshing glory. The foliage takes on the look of a painting, towns liven up to host autumnthemed festivals, and clothes become more forgiving. Even better, the season comes with a slew of beverages that can only truly be enjoyed after you’ve raked the leaves while wearing flannel. Cider is as fall-inNew-England as it gets. The tart orchard taste and warm, spicy goodness comfort as well as delight. Whether you’re looking to try your hand at home brewed hard cider or use its kidfriendly version to make not-so-kid-friendly concoctions, cider is perfect for curling up in the crisp air. Hard cider is a fermented apple drink brewed to stand on its own, often with the same or stronger alcohol percentage as beer. Ranging from sweet to dry, hard cider in its commercial form can be found in your local liquor store. Its history in Europe predates the Roman Empire, and of course, it became a Colonial staple across the pond. Given its popularity, and former status as a robust industry in England, early settlers cultivated apple trees. With plentiful, inexpensive apples at their disposal, our ancestors traded in spirits made with grains – which were costly to import and performed poorly in the climate
½ gallon apple cider 6 oz. brandy 1 ½ cups spiced rum or bourbon 1 cup honey zest of 1 orange (in peeled strips) zest of 1 lemon (in peeled strips) 5 cloves (whole or ground) 1 inch fresh ginger 2 cinnamon sticks 2 allspice berries 1 tsp nutmeg In an aluminum pan or large pot, toast spices over low heat until aromatic. Add cider and raise to medium heat. Add zests and honey. Add other booze. Allow mixture to just boil, then reduce and simmer for 15 minutes. Ladle into mugs. Play potion maker with dried cranberries, vanilla extract, apple brandy, brown sugar or even a little melted butter. Better yet, get your hands on a large crock pot and throw it all in.
Warm Apple Pie Makes 5-6 shots 3/4 cup apple cider 1/4 cup rum 1/4 tsp vanilla extract cinnamon nutmeg sweetened whipped cream
– for hard cider. Fast forward a century, and it’s the grog of choice with orchards blanketing the lands. Johnny “Appleseed” Chapman is largely to thank, distributing seeds and planting trees wherever the wind took him. Of course, he also distributed hard cider, an endearing tidbit they leave out in grade school. Why else do you think a nomadic appleseed peddler became so popular? Alas, we disgrace Johnny today, with the hard cider business taking a backseat to nearly every other kind of brewing. Not to worry, there’s still fun to be had with a cider foundation, especially for those looking to mix a tasty drink rather than buy a brewing kit. Take these recipes out for a spin, but make sure you use non-alcoholic cider (not apple juice), as its fermented brother does not play well with others. And with apple season upon us, there will be no shortage of local, farm fresh cider to use.
In a microwavable measuring cup heat apple cider until just steaming. Stir in rum, vanilla extract, pinch of cinnamon and pinch of nutmeg. Pour into shot glasses until 3/4 full. Top with whipped cream and dust with cinnamon. Serve immediately. Have that extra slice by adding splashes of vanilla vodka instead of extract.
Cider Peartini Serves 1 3-4 oz. apple cider 1 oz. brandy 1 oz. pear vodka cinnamon Fill shaker with ice. Add cider, brandy and pear vodka. Top with two dashes cinnamon and one dash nutmeg. Shake and strained into chilled martini glass. Garnish with apple slice. Remix this recipe with cinnamon liqueur instead of vodka and garnish with caramel. September 2010 | The BAY
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Worry-Free Food Dietary specialist Kathi Thiboutot makes shopping safe for gluten-free eaters Tell me about Healthy Haven. What inspired you to open a specialty diet store? I was diagnosed with Celiac Disease 20 years ago and I struggled with the diet. Through the support group and the store, I try to make it easier for Celiacs to adjust to their diet. Instead of reading every label and worrying about food contamination, Celiacs can come here and get all of their shopping done without worry. Is the store only gluten free? What other kinds of diets do you cater to? All products in the store are gluten-free. Within the gluten-free store we do offer food for other specific diets such as kosher, vegan, dairy free, soy-free and a wide range of foods for diabetics. You’re celebrating your three-year anniversary this month. What festivities can we expect? We will have eight vendors coming into store for sampling on September 5 from 10:30am-4pm. We have many weekly customer specials, but we will be offering even more in celebration. There will also be a raffle for two gift baskets from the vendors. I think people assume that gluten-free foods can’t taste as good as “normal” food. What’s your take on that? What are the differences? If you asked me about 20 years ago, I would have said that gluten-free foods are awful. I’ve found that in the last five years, gluten-free products have gotten much better. Gluten-free flours have certainly improved, which makes all the difference. If a non-Celiac sat down and ate a piece of regular cake and a piece of gluten-free cake, they would never know the difference.
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It seems like Celiac disease is now a huge part of the conversation about food, where even a few years ago it was practically unheard of. Do you have any insight as to why that is? There is much more awareness now. Doctors and nutritionists are much more aware and have become better at recognizing the symptoms of Celiac Disease. With this awareness, more
people are getting diagnosed. However, there is more available to them and a lot of support. I’ve read in beauty magazines that women who are trying to lose weight will tell a restaurant they’re wheat-sensitive so they can get healthier meals. Is this an urban legend? Have you heard anything like that? I haven’t heard this, but it might be because gluten-free meals (at least at restaurants) come out plain and without extra preservatives. We still have to watch what we eat and get a good balance between protein and carbs, which can be difficult. What’s an eating habit change that people without dietary restrictions can make for a healthier lifestyle? Eating less processed foods will make for a healthier lifestyle. Processed foods of any kind have a lot of preservatives and carbs.
You also host a Celiac support group. What’s that like? It started in 1999 with 12 members and we currently have over 180 members. We have informational meetings five times a year with speakers, dietitians, pharmacists and vendors. We also offer a cooking class once a year to teach gluten-free cooking techniques and allow members to participate. Our group also works with the restaurant committee, working to improve the gluten-free options in restaurant menus. Any last thoughts you’d like to share? The reason I opened the store was so that Celiacs had a place to shop without the hassle of reading every label. We offer a great selection of foods, including frozen food, which will grow in size with our new freezer. Kathi Thiboutot owns Healthy Haven, 80 Main Road, Tiverton. www.healthyhavenri.com.
Photography: Amy Amerantes
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Taste Eat by Michael Madden
Three is the Magic Number
An eclectic eatery serves up good food and delightful contradictions
It may be
Photography: Kate Kelly
a contradiction in terms, but Trio in Dartmouth is a decidedly eclectic restaurant. The dining room has a lively, late modern feel with graffiti blending in with the maroon and black decor, and disco music bumping out of a lounge area full of guests on a Wednesday night. The menu is diverse, with offerings ranging from a Chourico and Chips sandwich plate ($6) and Baked Stuffed Sole Florentine ($19), to an a la carte surf and turf section that includes King Crab Legs ($10) and a Porterhouse steak ($30). There’s a contemporary European tinge to the whole affair, but on the whole Trio places a specifically American emphasis on diversity of choice and quantity of food, for good value. As my dinner companion and I took our first glances at the menu, we were immediately struck by the cocktail options – loads of original $6, $7 and $8 cocktails clearly devised by a genuine mixologist. The
Banana Tart with cinnamon ice cream
wine list, too, was varied and similarly economical, and largely offered by the glass. I went for an $8 glass of one of my favorite wines, Sonoma Cutrer Chardonnay, for which I’m accustomed to paying upwards of $10. It’s a beautiful, silky Chardonnay with slight oak and butter notes that don’t dominate the spicy, tropical flavor of the wine. My companion chose the Pighin Pinot Grigio ($8), which has a thicker mouth feel than most Pinot Grigio, a floral nose, and a crisp but not sharp taste that finishes clean. Trio offers dozens of appetizers and salads, and from the looks of the menu, you can’t make a poor choice to start your meal. The Strawberry and Spinach Salad ($7) looked delicious, especially considering how well it would pair with our wines, but we went the savory route, ordering the Shrimp Alhinho ($12) and the Tenderloin and Mushroom Crostini ($12). The shrimp were served
in Portuguese style (a consistent theme at Trio), with a vaguely spicy, saffron-garlic-cream sauce. The ten shrimp promised by the menu were of a suitably large size, and came well cooked to a tenderness that didn’t verge over into dryness. My dinner companion coveted these, and I turned my attention to the beef tenderloin. The big bowl came filled with red wine gravy, with whole cloves of roasted garlic abounding and mushrooms and vidalia onions floating amongst large medallions of beef. While the beef was slightly dry, the dish on the whole was superb. I mopped up every last bit of it with the olive oil-soaked crostini. I have trouble resisting a quick, hearty infusion of garlic into my soul. At this point in the meal, the service slowed dramatically, as only a couple of servers contended with an unexpectedly large influx of diners. While I was perfectly happy with the food, I’d be remiss if I didn’t note that the diners the other waiter was serving finished well before we even got dessert menus, despite ordering the same number of courses and arriving after we did. Between courses, we got a couple of glasses of red sangria ($7), made authentically with sweet Spanish wine, tropical fruit soda, and slices of pineapple, strawberry and cantaloupe, that enabled us to wait considerably more patiently. I had the Portuguese Steak ($16) and my companion went for the Roast Cod and Littlenecks ($16). The flatiron steak came with a fried egg (sunny side up, of course), a strong Portuguese steak sauce, fried hot peppers, yellow rice and french fries. That is, it was a very fried dish,
and just what I wanted. The steak arrived significantly under my requested medium rare, but I declined to send it back because rare is better than medium, and quite frankly, I didn’t want to wait. The egg, though, was perfectly runny, and with the steak sauce it combined to make a divinely breakfasty dinner plate with a spicy twist from the fried peppers. The french fries were also excellent, crispy and clean tasting. The cod loin was also a bit spicy, served in a white wine broth with littlenecks, chourico, fava beans and roasted fingerling potatoes. The chourico was high quality – firm, dry and flavorful. The clams were spot on, not chewy in the least bit. The cod itself had a good, flavorful sear, with a moist and flaky interior. The fingerling potatoes were the real star – buttery, savory and with an excellent creamy texture. They must be tasted to be believed. Dessert was the easiest choice I’d had all day, despite the fairly extensive menu. I love bananas, and the Banana Tart ($7) was an obvious go. The tart came strewn with fresh fruit and drizzled with caramel, topped with some delicious cinnamon ice cream. It was a perfectly fine way to end a meal, and despite our service issues, we left happy.
Trio 780 State Road, Dartmouth 508-984-0000 www.trio-café.com
September 2010 | The BAY
39
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Wines for the Heart
A TASTING TO BENEFIT TINY HEARTS
Don’t miss this exclusive event to benefit Congenital Heart Defect (CHD) research! Featuring a silent auction, delectable tastes from the area’s finest food purveyors and over 75 fine wines. Thursday, October 14 The Chanler at Cliff Walk Newport, RI Advance tickets: $75 Space is limited! For more information visit www.oliviasheartfund.org
40
the Bay | September 2010
Taste Dining Guide
Better Floors Better Prices Island Carpet Tile & Hardwoods
695 West Main Rd. Middletown, RI 847-2095
RI LIC #24735
Green Eggs 576 Metacom Avenue; 401-254-1119. Get a delicious breakfast with fresh, wholesome ingredients and a side of whimsy. Enjoy an omelette, or savor childhood all over again with a triple-decker peanut butter and banana sandwich. BBr $
Agave Restaurant And Lounge 805 Hope Street, town?; 401-253-1566. Located on the waterfront along the East Bay Bike Path, Agave serves up creative American cuisine with a Latin flair. Taste the freshest ingredients in a fun, unique atmosphere. LD $-$$
Barrington
Bristol
CHIAZZA TRATTORIA 308 County Road; 401-247-0303. Chiazza provides delicious Italian American cuisine in an upscale setting nestled in the heart of historic Barrington. Enjoy brick oven pizzas, as well as antipasti, pasta, seafood and a full bar. LD $-$$
195 FRANKLIN 195 Franklin Street; 401-253-9320. Experience nothing short of perfection with 195 Franklin’s lavish menu, or make your next special event unforgettable by having it in their uniquely arranged private dining and function space. D $$
Photography: Kate Kelley
Tong-D 156 County Road; 401289-2847. Curry lovers and Asian food fanatics will go crazy for this authentic Thai restaurant. For great food and great service in an upscale yet comfortable atmosphere, try Tong-D. LD $$ TYLER POINT GRILLE 32 Barton Street; 401-247-0017. With its nautical décor and open-air kitchen, Tyler Point Grille serves up contemporary Italian fare and classic seafood in a relaxed waterfront setting. You can even arrive by boat. D $-$$$
Key
BEEHIVE CAFÉ 10 Franklin Street; 401-396-9994. Everything at this independent coffee shop, from breads to European-style espresso drinks, is made by hand (including the mayo) and under $10. It’s a must-try for breakfast or lunch. BL $ DEWOLF TAVERN 259 Thames Street; 401-254-2005. Set in a historic stone warehouse, DeWolf Tavern offers casual dining and drinks on its outdoor patio. An elegant upstairs dining area serves contemporary American cuisine by acclaimed Chef Sai. D $$-$$$
JACKYS GALAXIE 383 Metacom Avenue; 401-253-8818. Jackie’s offers an eclectic taste of Asia, including Chinese, Japanese, Thai, Cambodian and Vietnamese. Enjoy traditional recipes combined with modern technique and flair for a unique dining experience. LD $-$$ PERSIMMON 31 State Street; 401254-7474. Regionally and nationally praised, Persimmon is a modern restaurant that serves seasonal American cuisine, such as crispy-skinned Long Island duck breast, offshore cod filet and assiette of young rabbit. D $$-$$$
East Providence
15 Off
$
Any Custom Picture Frame Order exp. 09/30/10
You name it, we frame it! 1460 Fall River Ave., Seekonk MA 508-336-8119 M-Fri 10-6, Sat 10-5
www.framesofmindseekonk.com
Bill’s
Cigar Box East
Large selection of premium cigars Walk in humidor Gift items for the cigar lover
(508) 336-6577 111 Taunton Ave., Seekonk, MA
BLOUNT CLAM SHACK AT CRESCENT PARK 684 Bullocks Point Ave; 401-628-0485. Located at Crescent Park by the famous carousel, this clam shack offers clam cakes, chowder, fried clams, even Gifford’s Ice Cream, all in a casual, family friendly atmosphere. LD $ ICHIGO ICHIE 5 Catamore Boulevard; 401-435-5511. The name roughly translates as “one encounter in a lifetime,” but you’ll want to visit again and again for the enchanting Japanese décor, and of course, the sushi and hibachi menus. LD $$
Br Brunch B breakfast L lunch D dinner $ under 10 $$ 10–20 $$$ 20+
Sweet Lorraine’s Candy Shoppe FEATURING
The Finest Local Artisan Chocolates Penny Candy, Organic Candy, Sugar/Nut Free Candy, Gift Baskets 211 Waseca Ave. Barrington, RI • 401-694-1128 Hours: Mon thru Sat 10AM-6PM
September 2010 | The BAY
41
“TILE”
Taste Dining Guide
is our middle name
Island Carpet Tile & Hardwoods
695 West Main Rd. Middletown, RI 847-2095
Little Compton
RI LIC #24735
The Barn 15 Main Street; 401-6352985. Serving up creative breakfast fare, The Barn is open seven days a week. Their Johnnycakes are the stuff of legend. Make sure to try their other locally inspired dishes, like the Westport River Omelet or Eggs Blackstone. B$
Portsmouth Fieldstones Grille 980 East Main Road; 401-293-5200. The casual and lively atmosphere of Fieldstone’s is perfect for family dining, seven days a week. Choose from pizzas, pasta, seafood, steaks or their specialty fajitas, all made with the freshest ingredients. LD $-$$ Melville Grille 1 Lagoon Road; 401-683-4400. The Melville Grille is a waterfront restaurant that showcases the beauty of New England seaside dining in a lighthearted environment. They offer classic American fare with their own unique twist. LD $-$$
Providence
Fine Dining & Take-out Open 7 days Lunch & Dinner
401-289-2998 156 Rear County Rd. Barrington, RI (Behind Ace Center Hardware)
Tong - D Fine thai Cuisine & More
42
the Bay | September 2010
CAMILLE’S 71 Bradford Street; 401751-4812. For world-class dining on Federal Hill, Camille’s offers classic Italian mixed with creative cuisine like their Crudo menu. Dine al fresco on the Roman Garden Patio and enjoy live entertainment on weekends. LD $$-$$$ McFADDEN’S 52 Pine Street; 401-8611782. For an after-work drink over appetizers, great pub food while watching a game or a sophisticated, eclectic dinner, McFadden’s is a lively and comfortable place to be. LD $-$$$ NEW RIVERS 7 Steeple Street; 401751-0350. Long considered one of Providence’s finest restaurants, the James Beard Award-nominated New Rivers serves creative New American
cuisine with an emphasis on local, seasonal ingredients in an intimate setting. D $$-$$$ PARKSIDE 76 South Main Street; 401-331-0003. Chef/owner Steven Davenport’s Parkside offers innovative foods ranging from spicy crab cakes to Grilled Tenderloin and Portobello salad. The menu also includes creative pasta dishes and Parkside’s signature rotisserie meat. LD $-$$ WATERPLACE RESTAURANT AND LOUNGE 1 Financial Way; 401-2721040. With its gorgeous views of Waterplace Park, this stylish eatery is guaranteed to please. The chic, sensible menu offers award-winning eclectic and New American food with an emphasis on seasonal ingredients. LD $$-$$$
Rehoboth KP Grille 481 Winthrop St (Route 44); 508-336-7773. Although it’s changed names through the years, KP Grille’s address has remained a classic diner spot since 1947. More upscale than most diners, with a classy feel and friendly staff, this spot has the freshest ingredients for tasty breakfast, lunch or dinner at very reasonable prices. BLD $-$$
Seekonk 1149 East 965 Fall River Avenue, Seekonk; 508-336-1149; also 1149 Division Street, Warwick/East Greenwich line; 401-884-1149. Metropolitan chic comes to the suburbs – its second location, no less – at this super stylish restaurant with a raw bar, outstanding menu and some of the best cocktails around. LD $-$$$ BONEYARD BARBECUE AND SALOON 540 Central Avenue; 508-7616855. From tender, juicy pulled pork to full and half racks of ribs to chicken wings with over 30 sauces to choose from, Boneyard will satisfy your appe-
tite for food and fun. LD $-$$ Old Grist Mill Tavern 390 Fall River Avenue, Seekonk; 508-336-8460. Built in 1745, the Old Grist Mill offers classic New England dishes to match the atmosphere. Come to the river’s edge for legendary crab cakes and lobster. LD $-$$$ Tito’s Cantina 1379 Fall River Avenue, Seekonk; 508-336-2400. 651 West Main Road, Middletown; 4018494222. Old Mexico is alive and well at Tito’s. Famous for their homemade salsa, Tito’s provides authentic Mexican cuisine using fresh ingredients in a fun, friendly setting. LD $-$$ TOTI’S GRILL AND PIZZERIA RESTAURANT 373 Taunton Avenue; 508336-6399. For classic pizza and hearty fare in a family friendly atmosphere, visit Toti’s. You’ll find everything from specialty pizzas and sandwiches, to souvlaki, steaks and even breakfast. BLD $-$$
Somerset Ma Raffa’s 1142 County Street; 508-324-0909. Featuring all of your Italian favorites, Ma Raffa’s serves up an impressive menu of appetizers, pizzas and hot sandwiches. Remember them for party platters as well. LD $-$$ Fiesta Mexican Restaurant 117 County Street; 508-672-9356. It’s always a fiesta at this authentic restaurant. If Mexican is what you crave, this is the place to be. All dishes are prepared from the freshest ingredients by their expert chefs. LD $-$$
Swansea Tickle’s Tea Room 2219 Grand Army Highway (Rte. 6); 508-379-0717. A cozy spot for tasty meals, Tickle’s features a variety of salads, soups, sandwiches and quiche. Enjoy a classic and delicious Grilled Cheese and Tomato Soup,
or a fresh Apple Walnut Salad. L $ Kent’s Restaurant 1675 Grand Army Highway; 508-672-9293. Enjoy delicious homemade chowder & clam cakes, fish & chips, porterhouse steak, T-bones, filets and more. A great place for the whole family, Kent’s offers daily takeout, available seven days a week from their takeout window. LD $-$$
Tiverton Boat House 227 Schooner Drive, Tiverton; 401-624-6300. Enjoy views of the Sakonnet River as you sample fresh seafood and local produce. Their award-winning clam chowder and prime waterfront location make this a quintessential New England restaurant. D $-$$$ FOUR CORNERS GRILLE 3481 Main Road; 401-624-1510. Nestled in Tiverton’s historic Four Corners village, this grille features traditional, flavorful cuisine in a quaint country setting perfect for a leisurely lunch or family dinner. LD $$ Stone Bridge Restaurant 1848 Main Road; 401-625-5780. Enjoy a variety of fresh seafood, homemade pasta, prime steaks & chops and Greek & Italian favorites. Sit at their full bar, take in the warm atmosphere and enjoy excellent service. LD $-$$$
Warren BLOUNT CLAM SHACK 353 Water Street; 401-245-3210. Located on Warren’s historic waterfront, this clam shack offers favorites like their Fish Reuben or Giant Lobster Roll in a causal, family friendly atmosphere. Now serving beer and wine. LD $ STELLA BLUES 50 Miller Street; 401-289-0349. This upscale pub and self-proclaimed “edgy eatery” mixes eclectic fare and exciting live music.
Key
Their enclosed porch offers great views of the Warren River. LD $-$$ SUNNYSIDE 267 Water Street; 401247-1200. Daytime dining goes gourmet. Featuring innovative dishes and local ingredients served in a refined but relaxed atmosphere, this cozy waterfront favorite brings nighttime sophistication into the sunshine. BBrL $-$$ WHARF TAVERN 215 Water Street; 401-245-5043. True to its name, the Wharf Tavern serves fresh seafood, lobster and steaks with a beautiful view of the bay. This family-owned restaurant is dedicated to “great food at fair prices.” BBrLD $-$$$
Westport Back Eddy 1 Bridge Road; 508636-6500. A delicious local food delight, enjoy one of their mouthwatering signature entrees like the wood grilled swordfish, balsamic braised pork & tomatoes, or the pan roasted monkfish. LD $-$$ Bittersweet Farm 438 Main Road; 508-636-0085. Situated on 29 picturesque acres, Bittersweet Farm is the perfect place to spend a romantic evening or to host a large party. Choose New England comfort food in the Tavern, or have a fine dining experience in the Dining Room. BrLD $-$$$
Sunday, September 26th
Pawtucket:
Slater Memorial Park 3 miles Starting at Field near Carousel Registration 9am and Walk 10am
Newport:
Salve Regina University 3 miles starting at the O’Hare Academic Center Registration: 3pm and Walk 4pm
www.alz.org/ri or call 401-421-0008 Take-out Available
Breakfast, simply at its best!
Daily Specials Now opeN
7 Days A week! 576 Metacom Ave. Bristol, RI • 401-253-3443
The Bayside 1253 Horseneck Road; 508-636-5882. Serving lunch and dinner daily and breakfast on the weekends, The Bayside is the first certified green restaurant in Massachusetts. Choose from locally sourced seafood, vegetarian options, homemade desserts and more. BLD$-$$ Marguerite’s 778 Main Road; 508636-3040. Chef Trafford Kane infuses classic New England comfort food with the flair of the Southwest and California. It’s no wonder Marguerite’s boasts about their “fresh ingredients, fresh air, fresh food.” BLD $-$$
WWW.MORINS.COM | 888 552 7822 Br Brunch B breakfast L lunch D dinner $ under 10 $$ 10–20 $$$ 20+
September 2010 | The BAY
43
Dine Providence
special advertising section
New Rivers Some restaurants are simply time-
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NEW RIVERS 7 Steeple St., Providence â&#x20AC;˘ (401) 751-0350 â&#x20AC;&#x153;We received a gift card. I had Pan Seared Sea Bass with Lobster Risotto and he had Veal Saltimbocca. In the past, we only dined on Federal Hill. Not anymore!â&#x20AC;? â&#x20AC;&#x201C; Cathy & Mike Holly, Charlestown, RI
The Best in Providence Dining without the Big Price Tag. Let us Cater Your Next Event!
762 Hope St. Providence, RI â&#x20AC;˘ 421-4114 â&#x20AC;˘ www.pizzicoristorante.com
JWU Company of the month GEWYEP IPIKERGI
cheers!
RI[ FEV QIRY I\XIRHIH HVMRO PMWX
7SYXL 1EMR 7XVIIX Â&#x2C6; 4VSZMHIRGI Â&#x2C6; 6LSHI -WPERH Â&#x2C6; [[[ TEVOWMHITVSZMHIRGI GSQ Â&#x2C6; 7IVZMRK 0YRGL (MRRIV (EMP]
44
the Bay | September 2010
faculty, Staff & Students receive 1/2 Priced Lunch 11:30am-4pm, M-F 25% off Take out Alcohol, Tax & Gratuity not included
valid JwU id required featuring rhode island Stuffies, Lobster roll Lobster ravioli & crab Stuffed flounder
Be our next Company of the month contact Mrose@Mcfaddensprovidence.coM to be considered for company of the month
52 Pine St. Providence 401.861.1782 www.mcfaddenSProvidence.com
Gallery
The best of Septemberâ&#x20AC;&#x2122;s arts and culture
46
The Newport Mansions Wine & Food Festival
September 2010 | The BAY
45
Gallery Calendar by Dawn Keable
September September 24-26: Granted, the audio headset tour that has been guiding you through the splendor that is Marble House may have mentioned a thing or two about railroad barons and commerce. But don’t think for a second that this summer cottage was built as a tribute to industry. Nope. Everyone knows that the real reason behind this architecture and accompanying grand views was all about the dinner party. Do you really think that the upper crust would have RSVP’d to a friendly potluck supper in someone’s eat-in kitchen, complete with bar stools? Newport Mansions Wine and Food Festival returns to these days of grand entertainment, with a weekend of celebrity chefs, wine seminars and two days of grand tastings, as over 100 wineries stake out the lawn. Marble House and Rosecliff, Newport. Schedule and admission fees vary. Check website for most up-to-date information. 847-1000 ext. 140, www.newportmansions.org. September 3 Abstain from those traditional worries normally associated with drive-ins – like how to leave at intermission without running anyone over – with Twilight: New Moon, combining the magic of an outdoor big screen with the tranquility of a car-less meadow. Dusk. Free. Ballard Park, corner of Hazard and Wickham Roads, Newport. 619-3377, www. ballardpark.org. September 4-5 Gather the troops for World War II Weekend, as over 50 World War II Allied and Axis re-enactors take their battle stations to relive history and showcase equipment, artillery and vehicles, as well as the vets who lived it. 9am-4:30pm. Free with paid admission. Battleship Cove, 5 Water Street, Fall River. 508-678-1100, www.battleshipcove.org. September 4-6 Tip back the Guinness at the Newport Waterfront Irish Festival until you see that same leprechaun you saw last year, step-dancing in a Speedo with Shana Morrison. September 4: noon9pm; September 5: noon-8pm; Sep-
46
the Bay | September 2010
tember 6: noon-6pm. $20, $17 Monday. Newport Yachting Center, America’s Cup Avenue, Newport. 846-1600, www. newportfestivals.com. September 5 Immerse yourself in the soundtrack that must follow conductor Francisco Noya as he goes about his daily business, as the Rhode Island Philharmonic Orchestra strikes up classics, Broadway tunes and faves like Tchaikovsky’s 1812 Overture. Raindate: September 6. 7pm. Free. Independence Park, Wood Street, Bristol. 253-7000, www.ri-philharmonic.org. September 10-12 Guide yourself on a Secret Garden Tour, to not only do your part to support Rhode Island arts education, but also create a vision to help you through the dark of winter, ‘cause in a few short months, everything you see here will be taking a nap. 10am-5pm. $25. Kingscote Mansion, 253 Bellevue Avenue, Newport. 847-0514, www.secretgardentours.org. September 11 Turn back the clock with Tiverton Land Trust for an Old-Fashioned Country Fair, featuring the simple pleasures of hayrides, pumpkin decorating and pies topped with Gray’s ice cream. Raindate: September 12, 10am-4pm. Free, $5 kids activity bracelet. Pardon Gray Preserve, off Main Road (Route 77), Tiverton. 861-0126, www.tivertonlandtrust.org. September 11-12 Alert the field mice to steer clear of Raptor Weekend, as eagles, hawks, falcons and owls swoop in for live flight and educational activities. 10am-4pm. $10, $5 child; Audubon Society members: $8, $4 child; Family pack: $25, $18 members. Environmental Education Center, 1401 Hope Street (Rte 114), Bristol. 245-7500, www.asri.org. September 11 Bask in the feeling that comes with having your house identified by a proper name, instead of just some boring street number, as The Friends of the Jamestown Library take their
Living History September 18-19 Facebook. Twitter. The iPhone vibrating in your pocket. Clearly, one of the consequences of the digital age is the insane difficulty of turning off. That’s why every so often, it’s good to return to say, 1799, where’s there’s absolutely no place in sight to recharge your PDA. Welcome to Coggeshall Farm, a living historical educational site set on 48 acres. Here, the focus of the collection is process, not objects, so instead of nodding off while staring blankly at dusty display cases of agricultural machinery, you might actually get to see some land tilled. Time your visit right and enjoy the traditional crafts and live entertainment of a Harvest Fair, where the worry about sheep blogging about your poor showing in the grease pole climb need not even cross your mind. 10am-5pm. $8, $4 ages 6-12, members and seniors, free under 6. Coggeshall Farm, 1 Colt Drive, Bristol. 2539062, www.coggeshallfarm.org.
Photography: Jonathan Beller
FROM PREVIOUS PAGE
Gallery continued...
Cocktail Party Fundraiser and silent auction inside the historic Altamira. 5:30-7:30pm. Altamira, 60 Racquet Road, Jamestown. 874-4918, www. jamestownri.com/library/. September 12 Hang out under the shadow of the Braga Bridge with Shemekia Copeland, Entrain and Charles Walker and the Dynamites, all groovin’ on the fresh air stage during Narrows Festival of the Arts, a waterfront celebration of music, food and fine art. 11am-7pm. Free. Narrows Center for the Arts, 16 Anawan Street, Fall River. 508-324-1926, www. ncfta.org. September 12 Stash those Rhode Island plates in the back seat and slurp your way through the New Bedford Seaport Chowder Festival – just don’t get caught on camera pledging official allegiance to any one of the 20-plus restaurants. noon-4pm. $15, $5 ages 6-12. Custom House Square, 133 William Street, New Bedford. 508-990-2777, www.downtownnb.org. September 15 Say Happy 200th Birthday to Linden Place with flowers, as the Bristol Garden Club presents Generations of Elegance, featuring 36 floral designs placed throughout the historic home to compliment the rooms and people who dusted them. 2-7pm, September 16: 10am-7pm. $15. Linden Place, 500 Hope Street, Bristol. 253-5771, www. lindenplace.org. September 16 Live Your Life Well, with tips from Marie Strauss, LICSW, a clinical social worker who’ll offer up strategies to put it all in perspective and find those elusive bright spots… even on those days that the transmission lets go… on both cars. 6:30-8pm. Free. Riverside Library, 475 Bullocks Point Avenue, East Providence. 433-4877, www.eastprovidencelibrary.org. September 18-22 Indulge in your own Eat, Pray, Love moment locally, sans Julia Roberts, with Anusara Immersion Part I, showcasing an overview of this modern yoga method and style. 9:15am-5:15pm. $600. Innerlight Center for Yoga and
Meditation, Middletown Commons, 850 Aquidneck Avenue, Middletown. 849-3200, www.innerlightyoga.com. September 25 Be grateful for the tin cans and cigarette butts that are your reality during the International Coastal Cleanup, because there’s probably someone not that far away dealing with tar balls. 9am-noon. Free. Locations throughout the state. Call or e-mail July Lewis 9495454, ext. 3044 or jlewis@asri.org to be matched with a team in your neighborhood. September 25 Discover if it is indeed in the cards with help from The Spiritual Tarot, teaching you how to couple up with numerology to approach the 2012 shift for optimum enlightenment, and give you a party trick with more staying power than bad impersonations. 10am-5pm. $99, $95 members. Learning Connection, East Providence. 274-9330, www. learnconnect.com.
Stop in for our new fall selection of:
September 25 Trust the Gorton’s Fisherman all right, just realize that the real peeps hauling in the catch of the day can be found at the Working Waterfront Festival, not sporting a yellow slicker on the side of a box. 11am-7pm, September 26: 11am5pm. Free. Downtown waterfront, Mac Arthur Drive, New Bedford. 508-9938894, www.workingwaterfrontfestival. org. September 26 Understand the basics of why palm trees don’t grow in the backyard after A Guided Arboretum Tour of Native Plantings, a walk in the woods with assistant grounds manager Dan Christina, who won’t utter the phrase “heated root system.” 2-4pm. $7, $5 members; advance registration. Blithewold, 101 Ferry Road, Bristol. 253-2707, www. blithewold.org.
The Northface • Woolrich • Pendleton • Life is Good Carhartt Merrell • Teva • And Much More!
Clothing • Shoes • Toys Women • Men • Children
UniqUe ProdUcts. small town Prices.
842 Main Rd. Westport 508-636-5661 www.countrywoolens.com Monday & Saturday 9:30 to 5 Sunday 11 to 4
Reflect your own personal style
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FOX KITCHENS
1064 Fall River Ave., Seekonk, MA 508.336.3111 • 877.336.3111 www.foxkitchen.com
September 2010 | The BAY
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Made Easy!
Island Carpet Tile & Hardwoods
695 West Main Rd. Middletown, RI 847-2095 RI LIC #24735
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fabric gallery In Store Design Assistance
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401-295-2760 Mon-Sat 10-5 Closed Thursday & Sunday
www.fabricgalleryri.com
48
the Bay | September 2010
Of Sand and Sea A Little Compton ceramic artist is drawn to earthly pleasures Charlie Barmonde is
a ceramic artist and potter, carving a reputation for himself with his hands deep in the clay, molding, sculpting, framing. So his favorite Patrick Swayze movie is, of course… Road House. Ah, yes, dichotomy. Barmonde, 34, a native of Huntington, Long Island, has been drawn to the allure of Little Compton, where he lives and creates stunning ceramics at his Barmonde Studios, which is indeed more Road House than Ghost. “My first exposure to Little Compton was in high school. Several of my friends were from Little Compton and Westport and I spent a lot of time there during those years,” recalls Charlie. “I fell in love with the area and continued to visit regularly until I finally realized that I should just move there.” He continues, “There are so many things I love about Little Compton and the South Coast in general. I grew up sailing and continue to ply the waters of the Sakonnet and Narragansett Bay. The bucolic environment, the farms, stonewalls and beaches are all sources of inspiration for me, too.” After his family and nearby friends – another big draw to Little Compton – Charlie says that the ocean “has formed me more than any other thing. To this day, the ocean informs everything I do.” “I grew up sailing on the Long Island Sound in dinghies and on catamarans on the Gulf of Mexico,” he continues. “I would say my greatest education came from my time at sea. What was it Melville said? ‘A ship is my Harvard, my Yale?’ You learn so much about so many things: teamwork, independence, patience, honesty, temperance, judgment, tolerance – not to mention the profound spiritual connection one gets from literally connecting with wind and waves and weather.” This frenetic, kinetic motion is captured in his ceramic art, in the forms of boat hulls, sail shapes, fish, shells – the colors of sand and of the sea. “They come out unconsciously and deliberately in my work. Even in the types of kilns I am attracted to,” says
Charlie. “I do a lot of wood firing and vapor glazing. These techniques essentially utilize the fire inside the kiln as if it were wind passing over and around the wares within. It tends to impart a directionality that accentuates the sense of movement I strive to achieve on much of my work.” He never considered himself an artist as a child. Yet, adept with his hands, he enjoyed “solitary pursuits,” making him well suited to a studio life. Although he majored in ceramics at college, Charlie’s eureka moment came in New York as the planes hit the World Trade Center. “My doubts about my life as an artist had led me to enroll in grad school at NYU for journalism,” he recounts. “This was 2001. I was in Manhattan on 9/11. After that, I realized that life was too short to pursue something I was not passionate about. Aside from sailing, the only thing I was truly passionate about was ceramics. So, I got a job as a production potter for a while and eventually moved up here, where I could pursue both of my passions.” The cool touch of water and soft stone is now his life’s work. “The tactility and immediacy of clay as a me-
dium was among the first things that attracted me. Every action has an immediate impact and you can see it as you feel it,” says Charlie. “Clay is a very forthright, honest and sensual material. It responds to every caress, every pinch, every squeeze. It seems very easy when you see it worked, but that is the product of years of practice. People ask me all the time how long it takes to make something. I usually say, ‘18 years,’ because that’s how long I’ve been making pots and every new piece is the product of that accumulation of knowledge.” The process is seductive, but Charlie’s reward comes while unloading a kiln. “Firing, especially wood firing or vapor glazing, is an act of surrender to the process. You do your best to form and care for these objects, guiding them along through forming, drying and glazing,” explains Charlie. “Then, you put them in the kiln and pray to the kiln gods that you did your job well enough that they won’t crack. So, the unloading is always a little like Christmas, including the part where you’re disappointed because you didn’t get a BB Gun or a pony.” www. barmondestudios.com.
Photography: Judith Gardner
Hardwood Floors
Gallery Artistry by Jamie Merolla
Gallery Calendar
Expert Bra Fitters 103 Clock Tower Square - Rt. 114 West Main Rd. Portsmouth, RI
deborahwinthrop.com 401.682.2272
fresh ingredients, fresh air, fresh food Open Monday - Thursday 7am - 8pm Friday & Saturday 7am - 8:30pm Sunday Closed
A Whale of a Time September 7-14 Go ahead and start naming some of the baddest mothas you can think of. Clint Eastwood. Al Capone. Sylvester Stallone – before his mug got all weird with whatever it is that he did to it. And whale hunters of the 1800s? Exactly. Not even on your radar. But, the truth is, back in the day, these dudes were taking on whales – whales – armed only with a wooden boat and a handheld spear. Before you go all Greenpeace on the situation, understand a bit of the history during in the International Whale Boat Regatta. This weeklong event, featuring rowing and sailing competitions, as well as celebrations of local culture, is hosted by the Azorean Maritime Heritage Society to promote the connectedness between the whaling communities of New Bedford and its sister communities in the Azores. Various locations New Bedford. Check website for schedule. 508-997-3941, www.azoreanwhaleboats.com.
Marguerite‘ s
778 Main Road Westport, MA • 508.636.3040 margueritesrestaurant.com
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September 2010 | The BAY
49
Just Add Water by Rebecca Baruzzi
Wake Up Beer. Check. Ice. Check. Towels. Check. Food to fill our bellies so that we can drink more. Check. New friends that won’t recycle stories from last weekend. Kinda (positions are currently available for next season). We are underway by noon and peacefully anchored by 12:20. These are the ingredients for the best days of my life. Perhaps that’s too dramatic. At any rate, I am prepared to have a really good time. Crosby, Stills and Nash, Jimmy Buffet and some local white guys who attempt reggae set the background tone. All is good; it’s so calm. And then we spot some water skiers. The skiers are fine; it’s the boat that drags them at 1500 RPM, set-
50
the Bay | September 2010
ting the biggest wake that the boat is capable of, that’s the problem. We watch the water roll into little waves and head our way. Thank you, motor vessel Aquaholic. “Everyone hold your drink.” Bummer for John who was in the john. We heard him lose his footing as the first set of waves hit the hull. Shortly after, the second set hit and we heard him lose his footing again. Aside from him being tossed around a bit in the dark, small head, no one had held his unattended beer and it spilled on the deck. I put a bucket over the side to fill. I was going to use the water to wash away the beer. I put it down so that I could grab my deck brush. I felt the boat lurch to the port and then
quickly to the starboard. I grabbed my beer as the bucket dumped into the cabin. I looked up as the motor vessel Feelin’ Nauti cruised away. Someone came out of their pilothouse to watch us flounder in their wake. That was nice. Now there is beer on the deck and seawater in the cabin – and who knows what in the head. I realize that some people think that boats are not fun if they are not moving, but some people must realize that enjoying a cocktail in a man-made storm is also unpleasant. Let’s make a deal: I will pay attention to my beverage and bucket of water – or any other substance that will cause some sort of damage if flung from my hand. I will even anchor in
the middle of the anchorage and not in the outskirts. In exchange I would like you, Mr. Motor Vessel Owner, to bring the throttle back before you hit the no-wake buoy, not after you have passed it. Also, if, for whatever reason, the buoy was missed, please at least give your wake victims eye contact and the internationally understood my bad hand wave. That’s all – just a little validation. Under no circumstances should you point and laugh. By now the beer is cleaned, the saltwater has been sopped up from the cabin and the boat has stopped moving. That was just a little setback. Turns out, I’m still on a boat with beer, and friends and the weather is still perfect.
Illustration: Eloise Narrigan
A proposed peace treaty between motorboats and sailboats
Thank you for your vote and patronage!
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