Residential PRoPeRties ltd.
Barrington: Elegant 1870’s waterfront carriage house on nayatt Point overlooking sweeping lawns and magnificent gardens. Panoramic river views, private and pristine with wrap around decks, pool, and garden shed. all the charm of yesteryear with latest amenities. $2,640,000
Barrington: Lovely 1920 center hall with grand staircase. neo-georgian home with adamesque & regency detail located just 50 yards from ri Country Club. 6 bedrooms, 3.5 baths, 4 fireplaces, gracious living & dining room, heated sunroom. Beautiful park-like grounds. $2,150,000
rEHoBotH, Ma: outstanding custom home in lovely pastoral area 5 minutes from 195, 15 minutes to Providence. Fabulous granite/stainless kitchen, cathedral great room, gorgeous pool, water gardens, plantings, stone walls and pathways. Fireplaced master, sauna & gym. $849,000
Barrington: Fabulous Modern Victorian! 6 bedrooms, 4.2 baths, 2 staircases, finished lower level with media and exercise rooms. in-law/au pair or home office with separate staircase. Mint condition. Very private, abuts conservation land. $799,000
Barrington: Featured on HgtV’s “generation renovation,” this beautiful home in the heart of rumstick Village has 4 bedrooms, 3 full baths, large kitchen overlooking large deck to yard. Expansive light filled architect designed great room with soaring ceilings. $699,000
WarrEn: Fabulous restoration of this antique farmhouse in touisset. Serene setting with beautiful gardens, stone walls & sparkling waterviews. Deeded water access to beach. granite cook’s kitchen, luxurious master bath. Heated barn with workshop. Very special! $697,000
Barrington: Stunning custom home! gorgeous views of Mussachuck Pond and narragansett Bay. Meticulous lawn and gardens. Beautifully renovated in 2007 by CBD Builders. 3 bedrooms, 2 baths, granite kitchen, stainless appliances, central air, nayatt schools. a special home! Spectacular sunsets. $619,000
Barrington: Location, location, location! 6 bedroom, 3 and 1/2 bath colonial overlooking the golf course at ri Country Club! Walk to beach & golf. 2 story addition suitable for in-law, guest suite, au pair or home office. Lovely private gardens & patios, quiet cul-de-sac! $598,000
BriStoL: Harborviews & Parade route! Beautifully maintained historic home. 4 bedrooms, 4 baths, 8 fireplaces, ample off-street parking. Fabulous multi-use barn/studio with loft surrounded by charming English garden. Zoned B&B. $545,000
259 County Road Barrington 401.245.9600
Rhode Island’s Real Estate Company®
ResidentialProperties.com
Contents Photography: (L) Melissa Stimpson, (R) Michael Cevoli
September 2013
Dr. Philip Marshall brings history to life
19
This Month 16 Up In Smoke Inside Portsmouth’s Compassionate Care Center
19 Preserving History The past meets the present at RWU and Salve Regina
Every Month 5 Editor’s Note/Letters 6 The Bay List
11 The Buzz A Barrington author makes back to school fun 12 On the Bay 15 Bay Views
29
Designing the great outdoors
29 Live Well Upscale landscape design in Bristol 30 Homestyle 33 Whole Body 34 Connoisseur 36 Shop Around
39 Taste Table-to-farm dining in Westport 40 Review 42 Connoisseur 45 News Bites 47 Drink 49 Dining Guide
51 Gallery One Bay artist is Smithsonian bound 52 Calendar 55 On Stage 56 Artistry
58 Taste Test Celebrate the bounty of autumn with fresh-baked fruit pies
On the Cover: Dr. Jon Marcoux at Salve Regina University. Photographed by Melissa Stimpson.
September 2013 | The BAY
3
fresh local fish & shellfish prepared foods • fine wine • craft beers The Bay, 1070 Main Street, Suite 302 Pawtucket, RI 02860 • Fax: 401-305-3392 www.thebaymagazine.com thebay@thebaymagazine.com For advertising rates call: 401-305-3391
Publishers Barry Fain Richard Fleischer Matt Hayes John Howell
1365 Fall River Avenue Seekonk • 508-336-6800 tonysfreshseafood.com Join us For a Bountiful Harvest of… Heirloom Pumpkins, Gourds and Festive Fall Decor.
Harvest Festival
Publishing Director Jeanette St. Pierre Executive Editor Julie Tremaine
Contributor
Sept. 28th & 29th Oct. 5th & 6th Oct. 12th, 13th & 14th
Associate Editor Grace Lentini Editorial Assistant Dale Rappaneau Special Projects Manager John Taraborelli Digital Manager Samantha Pezza Art Director Karli Hendrickson
T H E FA R M E R ’ S D AU G H T E R
Assistant Art Director Meghan H. Follett
716 Mooresfield Road (Rt. 138) Wakefield, RI • 401-792-1340 Open Daily 9am-6pm • www.thefarmersdaughterri.com
Advertising Design Director Layheang Meas
Early dental care leads to a healthy smile for life
Graphic Designer Veatsna Sok
Michael Clark Writer
Dr. G. John Fraone Pediatric Dentistry
Freelance
writer
Michael
Specializing in dentistry for children, adolescents and young patients with special needs.
Clark moved to Rhode Island
92 Faunce Corner Road Suite 150 North Dartmouth, MA (508) 997-2400 www.drjohnfraone.com
degree from Brown Univer-
from California in 2007. After graduating with his Master’s sity in Providence, he went on to work as an environmental consultant. He serves as Board Chairman for Capital Good Fund and enjoys writ-
Join US
Sunday, September 22 Newport Sunday, September 29 Pawtucket 21 anniverSary St
NEWPORT Salve regina UniverSity Registration: Noon Walk starts at 1:00 PM
PAWTUCKET Slater MeMorial Park Registration: 8:00 AM Walk starts at 9:00 AM
For more information visit www.alz.org/ri or call 1-800-272-3900 or 401-421-0008 4
the Bay | September 2013
ing, running, music and cheering on his favorite team – the Liverpool Football Club. Michael lives in Providence with his wife and two daughters. This month, he takes us inside Portsmouth’s new com-
Account Managers Louann DiMuccioDarwich Ann Gallagher Nicole Greenspun
Kristine Mangan Elizabeth Riel Dan Schwartz Kim Tingle
Illustrators Maret Paetznick Christina Song Photographers Mike Braca Michael Cevoli Judith Gardner Janice Lee Kelly
Ed King Melissa Stimpson Rupert Whiteley
Contributing Writers Keith Andrade Adam Baffoni Sarah Bertness Michael Clark Rob Mariani Interns Jacleen Charbonneau Sameet Dhillon Sarah Frazier
Member of:
Amy McCoy Andrea E. McHugh Jamie Merolla Nina Murphy Erin Swanson Rebecca Greenberg Desiree Hodge Courtney Melo
Audited by:
passionate care center.
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 ©2013 by Providence Media, All rights reserved. Printed by Gannett Offset.
Editor’s Note The Past, Present and Future We’re lucky to live in New England for a lot of reasons. One of the biggest reasons – and something that a lot of the rest of the country is missing – is the sense of history we enjoy. We live in homes that are older than other states. We drive past historic sites dating back centuries every day. We have 400 years of Colonial and American history to draw from (not to mention the millennia of pre-Colonial past before that). It’s easy to take all of this historicity for granted, that it’s always been there and always will be, but that’s not the case. Historic preservation is a specialized field that combines history, archaeology, anthropology, material sciences, architecture,
you name it. And we have two of the country’s preeminent Historic Preservation departments at Roger Williams and Salve Regina. Without their work – and the dedicated volunteers at local preservation societies – much of our history would be lost. This month, we take a peek inside these departments to get an idea of what it takes to preserve the past, and ensure that we still enjoy it in the future.
From Our Readers The ART OF ThAnks Many thanks for the great article on Susan Petree [Artistry, August 2013]. I know that she was very pleased, and when we put the link on the gallery’s Facebook page, the response was fantastic. I always try to find artists with an interesting
story to tell, and hope that we’ll have another great story for you in the future. Thanks, and regards, Christine Manory Gallerie ellipsis, newport
send us a letter Email us a letter to the editor to thebay@thebaymagazine.com and it could be published in an upcoming issue.
Read us online
Full issues of all our magazine available on www.thebaymagazine.com
Find us on Facebook
Reach out to us at the Bay everyday
SEASONAL SPECIALS STARTING SOON
half-price sunsets
Starting September 3 join us during sunset at the bar monday - friday from 4:00pm - 6:00pm for half-price appetizers* *offer valid at the bar only, restrictions may apply
3-course prix fixe menu
Starting September 30 choice of starter, entree & dessert served sundays - thursdays | $24.95 VISIT OUR WEBSITE TO MAKE A RESERVATION AND LEARN ABOUT OUR SEASONAL PROMOTIONS
227 schooner dr. tiverton, ri 401.624.6300 | boathousetiverton.com
September 2013 | The BAY
5
ELIZABETH G R A D Y
THE BEAUTY OF THIS OFFER IS THE BEAUTY OF THIS OFFER.
@
Bay Magazine
Web • Social Media • Promotions • Events
At TheBayMagazine.com Highlights and expanded content from our website:
Facial treatments not only feel good, they increase hydration and the vitality of the skin, minimize blemishes, reduce tension and diminish the signs of aging. Book your appointment now and enjoy all the beautiful benefits a facial has to offer.
50% OFF OUR SIGNATURE FACIAL In Seekonk, MA at
20 Commerce Way 508-336-7710 Not valid with other promotions, discounts, or with gift certificate purchases or redemptions. Offer expires 9/28/2013.
A photographic look at a movie-ready garden in Warren A firsthand experience at Federal Hill Pizza’s new Food and Wine Pairing dinners Weekly posts from our East Bay Bike Path blog, “The Bike Lane” Your weekend itinerary of best bet events around the state every Thursday
On Facebook www.facebook.com/thebayeveryday
Be sure to like us on Facebook where we post daily news items and photos, and interact with our readers. For instance, all summer we’ve been having a love affair with the East Bay Bike Path and it’s clear we are not alone. In response to our posts about the path fan Nancy Peterson said, “Important to note: The Looff Carousel isn’t just for kids! It goes thrillingly fast, especially
if you ride the horses on the outer ring. We end a lot of summer parties by trooping over to the carousel for a few rides.” Speaking of summer fun, we popped in for a quick look at Barrington’s newest sweet treat, Yogo Crazy frozen yogurt. Check our page for more photos and posts about where we’ve been.
Providence Cocktail Week Your Local Store For The Freshest In Local & Organics Want to sample some of the best cocktails the capital city has to offer – and maybe learn a bit more about cocktail culture along the way? Our sister magazine, Providence Monthly, is hosting Providence Cocktail Week from September 21-28. It’s a “celebration of the
art, aesthetic and appreciation of the cocktail.” The event features eight full days of special cocktail menus throughout the city, along with tastings, classes, parties and a big cocktail competition. It’s the perfect opportunity to explore the thriving and ever-expanding craft
cocktail scene in the city. For more information, including menus, a schedule of events and links to purchase tickets, visit cocktailweekprovidence.com.
At RhodyBites.com
Visit our Deli featuring “The Best Grinder In Town” (508) 336-9111 • Open 7 days 9-6pm 1487 Fall River Ave, Seekonk 6
the Bay | September 2013
Though we love writing about the East Bay, everybody knows we’re really only in this business for the food. That’s why we’re excited to launch our new online dining guide, RhodyBites.com. The problem we have with most restaurant directories on the web is that they don’t actually tell you much about the restaurant. Sure, you can find out that Joe B. really loved the burger at one place or that Stacy T. was disappointed in the service at
another, but what kind of food do these places actually serve? Or what’s the atmosphere like? That’s where RhodyBites comes in. With simple, informative profiles of local restaurants, you can decide where and what to eat tonight and actually have some sense of what to expect when you get there. It’s still kind of new, and we’re adding more restaurants all the time, so keep checking back for updates – and tell us what you think.
For more Back to School offerings, visit TheBayMagazine.com
Looking for kid-friendly restaurants?
Free Trial Classes Available!
Bay Magazine presents
101 Shannon Court, Bristol MissShannon@shannonsdance.com 401-253-2212 www.ShannonsDance.com
Classical Ballet • Pointe • Tap • Jazz • Hip Hop Lyrical • Modern • Tumbling/Acro Simple, informative restaurant profiles to help you decide.
WWW.RHODYBITES.COM
$20 OFF first months tuition with this coupon (new students only). Expire 11/30/13
Bishop hendricken high school Catholic Values Fostering A Tradition of Excellence
Bishop Hendricken has a rich tradition of Catholic education, attracting gifted scholars, artists and athletes who become men of character and compassion.
OPEN HOUSE
sunday, october 20, 2013 noon – 3:00pm
ENTRANCE EXAM
For 9th & 10th grade applicants Saturday, December 7, 2013 8:15 am – 12:15 pm
Visit us to learn more!
Call 401.739.3450, ext. 162 for more information or to register. www.hendricken.com
GORDON SCHOOL open house
AcAdemic
Saturday, November 2, 10am Thursday, January 23, 9am
RAciAlly diveRse
www.gordonschool.org Nursery to eighth grade East Providence, RI 401-434-3833
child-centeRed
For more Back to School offerings, visit TheBayMagazine.com
East side monthly ad 8-13 small_Layout 1 8/9/13 PCD ESM_SORI_TB_9_13_Layout 1 7/3/13 9:16 A
OLYMPIC SPORT MODERN FENCING LESSONS
Lincoln girls
lead with their heads and their hearts.
If you want your daughter to become a leader both on the field and in her field, she might be a
Classes for Kids & Adults • Professional Instructors For information and registration, visit our website
www.RIFAC.com or call (401) 434-2404 New state-of-the-art facility located in East Providence, RI
ACCEPT THE CHALLENGE OPEN HOUSE Saturday, October 26 10:00 am - 12:00 pm RSVP 401.438.5170 X137
Lincoln girl. Open House
Sunday, November 3, 2013
•
1-3 p.m.
Co-ed: Infant–PK; All-girls: K– Grade 12 301 Butler Avenue, Providence, RI 02906 401-331-9696 www.lincolnschool.org
college prep | arts | athletics summer programs grades 6-12 | coed
401.438.5170 www.providencecountryday.org
Violin • Viola • Cello Rental • Repair • Sales Mon-Thurs noon to 6pm Friday noon to 5pm Saturday 11am to 2pm And by appointment DENNIS McCARTEN, Violin Maker
1005 Main Street, Pawtucket
401-312-4260 mccartenviolins.com dennis@mccartenviolins.com
193 Water Street, Warren, RI 401.289.2251 • www.Luca-RI.com
Tuesday-Friday 10-5, Saturday 9-4, Sunday 11-3
Summer Camps Available for All Ages Celebrating Over 25 Years of Quality Child Care Est. 1984
Sakonnet Early Learning Center, Inc.
We focus on all of your child’s needs... Deborah, M. Raposa, Dir. • Licensed by RI DCYF & Dept. of Ed. All Teachers are Certified by the American Red Cross in CPR & First Aid.
Programs for Ages 18 mo. - 12 yrs. Full and Half Day Programs Open all year - 7:30-5:30 Before - After School Programs ACCREDITED BY NAEYC: National Association For The Education of Young Children
(401) 624-6327 • 752 East Rd., Tiverton
www.sakonnetearlylearningcenter.com • email: selckids@aol.com
SAVON SHOES Formerly Jamiels East Bay’s Headquarters for Dankso & UGG Boots! All Major Credit Cards Excepted 471 Main Street, Warren 245-4389 Mon-Thurs:9-6 Fri:9-8 Sat:9-6 Sun:12-5 1720 Mineral Spring Ave, North Providence 343-1762 • Mon-Fri:10-8 Sat:10-6 Sun:12-5
Together, we’re helping children succeed in school and in life by improving access to high-quality early childhood education and outof-school learning programs that improve academic performance.
CHANGE CAN’T HAPPEN WITHOUT YOU. PLEASE GIVE TO THE COMMUNITY IMPACT FUND. www.LIVEUNITEDri.org
The Buzz
Photography: Chloe Marsala
People and places on the bay
The Nuts and Bolts of Storytelling Visualizing the creative process of writing
Believe it or not, creativity and structure can go hand in hand. That is just what Tiverton writer Stuart Horwitz sets out to prove with his new book. Turn the page to read his secrets to a successful novel.
September 2013 | The BAY
11
Buzz on the bay from page 11
The Write Stuff An author lays out the building blocks of a good story Does he contradict himself?
Stuart Horwitz’s students have written best sellers that have appeared on Oprah and The Today Show 12
the Bay | September 2013
Stuart Horwitz tells a good story about telling a good story
progressed with the novel and his studies – he holds two master’s degrees, one in East Asian Studies and one in Literary Aesthetics – he had a knack for structure. “It was eerily photographic,” he says, noting that he could recall from memory different patterns and benchmarks (later named the series, scenes, iterations, etc.) across many mediums. It was after recognizing these encoded elements that were common to successful storytelling that Horwitz really got to work applying and refining the method. Working in the Newport area as an event planner for many years while simultaneously building Book Architecture, he saw that the idea wasn’t going to leave him alone anytime soon. A course he taught at Grub Street in Boston offered him the chance to organize his research and experience into a didactic form. Eventually, he devoted himself to the firm and its method full time. Now, with his own book launched, Horwitz has embarked on a two-yearlong North American tour. The Tiverton resident loves the adventure of the road (“I’d probably stay out there forever if I didn’t have a wife and kids that I really love,” he jokes of Kane and his two daughters and sometimes-assistants, Bodhi and Fifer), and embraces the certainty that things can and will often go wrong. But true to his trust in the universe, not only does he fully expect things to get weird – he’s okay with that. As we’re talking, I realize that this is that perfect intersection of the methodology and madness that Horwitz embodies. Whether it’s a missing USB cable or an unruly, nascent novel that’s snaking around like aimless kudzu, he’s up for the challenge of finding – if not forging – those connections. Blueprint Your Bestseller is available online and at independent stores nationwide. More information about Horwitz, the firm, and the book can be found at www.bookarchitecture.com. -Jenn Salcido
Photography: Mariah Ashley
Very well, Stuart Horwitz contradicts himself. Like all things and people that contains multitudes, the uninitiated may not easily understand how Horwitz, a practicing Buddhist with a deep and abiding faith in the mysteries of the universe, has made a living out of designing systems of order. But seen from up close, where one can suss out all the angles and the intersections, it all starts to make sense. I first encountered Horwitz in a class he taught at the now defunct continuing ed department at Brown. As a writer locked in a Sisyphean struggle with a nonsensical novel-in-progress (or stagnation, as the case may have been), I was intrigued by his course. Called “The Book Architecture Method” (BAM, for short), the description promised that Horwitz, a principal of a developmental editing and writing firm, had developed a method for revision, for getting unstuck. Although it’s in my nature as a so-called “creative” person to get puffed up at the notion that anyone can tell me how or what I need to be doing, I found myself drawn in from the very first day, when some of Horwitz’s theories came into focus. BAM combines concrete action steps with exploratory exercises, all relying on some basic building blocks – Horwitz speaks about “series,” “scenes,” and “iterations” instead of the vague and all encompassing “plot.” He asks writers to map out their books from memory, and then go back and pore over that map for clues about where, and how, their ideas might need strengthening. He teaches writers to identify the importance of change, of forward motion, of planting talismans and breadcrumbs for the readers to help build suspense and engagement. Essentially, the most important thing a writer should know about BAM is that it is very different than a formula. It shares absolutely no DNA with those gimmicky, prescriptive things peddled in the “how to” genre. On the contrary, it’s a method. Horwitz’s method offers a scaffolding that allows his students – both in class and as readers of his new book Blueprint Your Bestseller, now available from Penguin/Perigee – to grow in their own way. And this is where I made the mistake when I sat down in class thinking that structure and creativity were contradictory concepts. They’re not. “I could tell you weren’t impressed,” he chuckles over coffee in Providence’s Wayland Square, steps from the offices of his firm, Book Architecture, which he shares with his wife, Bonnie Kane, a psychotherapist. He knows better now, of course, and I plied him for his secrets. It turns out that like the struggling scribes he now helps, Horwitz himself started out working on an angsty autobiographical novel. He said he realized that as he
Buzz on the bay maKe a proDUCTIoN
A Bristol Native’s Storytelling Gets Him to the Big Screen
Bristol native Marcel Arsenault’s creativity has given us Man vs. Food and other popular shows
Marcel Arsenault grew up in a Bristol home where the art of storytelling through music, acting and writing were encouraged and celebrated by his parents Bob and Denise. This love of telling a story took shape with the family singing folk songs and playing instruments to Marcel acting in Mt. Hope High School productions. These days Marcel is bringing storytelling to a worldwide audience as the Director of Development for Sharp Entertainment, one of the fastest growing production companies of unscripted and reality television in the country. Having made household names of Adam Richman and Man vs. Food, Doomsday Preppers, “Turtleman” Ernie Brown, Jr. of Call of the Wildman and Punkin Chunkin, to name just a few of the popular shows behind Sharp, Marcel and the company are building on Richman’s popularity with Fandemonium, which debuted in July on The Travel Channel. In 2007 after graduating from Georgetown University, where he majored in American Studies with a focus on music, film and television, Marcel returned to Bristol with the intention of pursuing a career in the entertainment industry in Los Angeles or New York. “I applied for any job that said entertainment, television, film or music.” The application process played out like an episode of a Sharp production. After realizing he was not getting interviews with New York City companies with his home address, he put a New York address on his resume. Then one ad really caught his eye: Executive Assistant to the President at Sharp. It requested a creative cover letter be sent to the then current EA, a woman named Marisa. Marcel penned and recorded a love song on why he should be considered for the job. Within an hour of hearing the emailed song he was called for an interview and after another round of interviews he had the position which came with the job description: “Doing anything that didn’t fall under the job description of anyone else.” So began the glamorous life of answering the phones, running the intern program and yes, getting coffee for the boss. The 2003 Mt. Hope High School graduate gives credit to his family and the teachers of his Bristol youth. “I was able to succeed and get to where I am because of the support of my family and the teachers I had at Kickemuit Middle School and Mt. Hope. When I look back at those years the things that most prepared me for what I do today were my experiences with the performance arts. But beyond that, in class we were given projects to learn about a subject and it was not limited to traditional reports or tests. We would write a song on a subject, for example, or do creative sketches in English class. Those were things I worked the hardest on, and to have teachers have an open format helped me develop as a storyteller.” Having made an impression with his work on developing Punkin Chunkin, which is a yearly special on Discovery Channel, Marcel was promoted to Director of Development a year ago. What makes a good story for reality shows? “I am aware of my reaction to things I read about or videos I watch. I also think while people want to be entertained, a lot of people also want to learn and that is what sets Sharp Entertainment apart from other companies.” His future goals are to develop scripted stories for television and cable networks. “As a storyteller I want to tell my own stories.” While the big city has a lot to offer, Marcel always misses Bristol’s waterfront, being able to see the stars at night and Rhode Island cuisine. “Whenever I come home I have to have clam cakes and chowder. When I see it on a menu elsewhere I have to try it, but it’s never as good.”-Nina Murphy
sweeT CharITy
Fall Into Giving Revel in some of the state’s own artistic visions on September 14, with a starry night celebration at Greenvale Vineyards. At the Portsmouth Arts Guild Center for the Arts’ 10th Anniversary, attendees can expect a lovely onsite wine selection, succulent hors d’oeuvres, a surprise performance and a silent auction featuring ten pieces by some of the Guild’s most award-winning painters. Proceeds go to the continuation of the Guild’s good work. $75. 6pm. 2679 East Main Rd, Portsmouth. 401-293-5278, www.portsmoutharts.org. However, if a more intensive, physical challenge is what your feet desire, we have just the two events that will give you that high adrenaline rush and feel-good touch to please this month. First up, Gray Matter Marketing and the Rhode Island Turnpike and Bridge Authority are teaming up in the name of giving with an affair they are calling the 4 Bridges Ride, on September 15. A 26-mile charity-driven bike ride across the four bridges that connect the main land to Newport County, registered riders will work those glutes and thighs across the Jamestown, Pell, Sakonnet and Mt. Hope Bridges. All proceeds go to local charities in the state. Registration fees start at $50 until the end of August, and $55 the first ten days of September, and include an event t-shirt, food/beverages and shuttle transportation. www.4bridgesride.com. If biking isn’t your exercise forte, the 6th Annual Society of St. Vincent de Paul Friends of the Poor Walk/Run Race, can satisfy those of any fitness level looking to give a little back. A well-known non-profit organization, The Society of St. Vincent de Paul, has dedicated itself to helping those in need in at least 140 countries. This foot charity event on Saturday, September 28, is a three-mile walk and five-mile “US Track & Field certified” road race intended to raise awareness of those disadvantaged in our community. Starting at Bristol Town Beach and Sports Complex, families cheering on participants can expect friendly entertainment, events and free food. $20 pre-registration (before Aug 24); $25 race day. Registration begins at 9am, race at 10am. Online registration at coolrunning.com; mail-in form can be found at svdpri.org with more information. Bristol Town Beach and Sports Complex, Asylum Road, Bristol. 401-305-3880. -Sarah Frazier
St. Vincent de Paul has dedicated itself to helping those in need around the globe
September 2013 | The BAY
13
Buzz on the bay BaCK To sChooL
A Local Author Launches a Fun-ducational New Children’s Book Roger Williams University School of Continuing Studies is pleased to announce the
Professional Education Center Downtown Courses are beginning this fall with Non-Credit Offerings in:
• Digital and Social Media • Professional Software • Workplace Readiness • Nutrition and Health • Emergency Medical Services • Arts and Humanities and more…
On Facebook @ RWU_Prov+Online Questions? Email us: SCS@RWU.EDU Visit the PEC website: http://rwu.edu/academics/ schools-colleges/scs/pec
14
the Bay | September 2013
Joe is tall. He likes sticking his neck out into the world. His friend, Sparky, is short and more cautious, but their friendship takes them places together. Joe is a giraffe, Sparky a turtle in books for young readers by Barrington resident Jamie Michalak. Jamie’s third book about Joe and Sparky, Joe and Sparky Go to School, came out this summer. In the latest adventure, Joe and Sparky discover school is a surprising place. They learn the school’s rest room is actually not designed for taking a nap, but contains a “magic pond” that appears and disappears. The author’s previous two books about Joe and Sparky, Joe and Sparky Get New Wheels and Joe and Sparky Superstars have earned her a following of fans who enjoy the hilarious stories and playful illustrations by Frank Remkiewicz.
Each Joe and Sparky book is four short chapters, designed for five to eight year olds. Jamie said writing can be a solitary occupation, and she enjoys the opportunities she has to talk to young students about writing. The latest book was inspired by one of those visits. “I looked out at the kids in the audience and imagined Joe and Sparky sitting with them. I wondered what it would be like if Joe and Sparky went to school, too.” The book also incorporated pieces of her family life in Barrington, including the S.T.A.R. incentive program at Sowams School and the guinea pig who lives in the public library. A launch party is planned for Saturday, September 7 at Barrington Books. 184 County Road, Barrington. 401245-7925, www.barringtonbooks. com -Cindy VanSchalkwyk
Buzz Bay Views People gathered at the Venus de Milo in Swansea to Rock the Fight Against CHD. The event, which featured music by Grace Morrison and the RSO, raised money for the American Heart Association for Pediatric Cardiovascular Research, to fight congenital heart defects, the most prevalent birth defect in America. www.sedatedecho.com Photography by: Judith Gardner
Jayna Wilson and son Jacob
Al and Joyce Magno
Monica, Lexi and Renato Avelar
Volunteer Kathy Barton with son Shawn
Kirsten Runkle, Anna and Marie O’Donnell
Mark, Steve and Lynn Bucknam
September 2013 | The BAY
15
Herbal Medicine Inside Portsmouth’s new medical marijuana dispensary By Michael Clark | Photography by Michael Cevoli
On the day I visited the Greenleaf Compassionate Care Center in Portsmouth, eight strains of marijuana were for sale: Green Poison, Jet Fuel, Diesel, Bright Stomper, Super Lemon Haze, Platinum of Kush, White Russian and Jedi Kush. The plush green buds were stored in glass jars neatly placed in a glass display case. The center, one of three of Rhode Island’s recently opened medical marijuana facilities, is housed in a one-story building that was once a car repair shop. The center’s showroom has the air of your typical day spa: an earthy, soothing color palette, wood floors, a gurgling fountain, plants with broad, green leaves. But there is also the giant painting of Buddha hanging from one wall, his face plastered with that preposterously goofy grin, eyes squinting in the euphoric elation of the enlightened. This you don’t see in your typical day spa. The marijuana is a little different, too. Anyway, when I arrived at the center one recent morning, I was greeted by Mike, the security guy, who wore a pressed shirt and tie. Security is important: the center is a repository of considerable amounts of marijuana. So the patient will enter and show his or her patient identification card. He or she will have obtained this card from state, after receiving from a doctor a recommendation for medical marijuana, not a prescription, which remains illegal, and filing an application with the state, along with a $25 application fee. The patient will then likely consult with Dr. Seth Bock, the owner and CEO of Greenleaf Compassionate Care Center, to decide which strain is best to treat his or her condition. The patient will make a selection and decide on a
16
the Bay | September 2013
quantity, bearing in mind that the legal limit is 2.5 ounces every 15 days. The medicine, as Bock calls it, will be carefully measured and placed into a receptacle, be it a small pharmaceutical bottle or a resealable plastic bag. The patient will then go on his or her merry way. Bock estimates that this happens about 25 times every day. The center,
which is designated by patients as a “caregiver” on their application forms, currently has about 180 patients. Bock expects to see that number rise to 500 by the end of next year. Business is expected to be quite brisk: in application materials submitted to the state to open the compassion center, annual revenue for the year 2015 is projected to be $2,149,500. The center has an
Greenleaf provides medicine to patients who choose not to grow it themselves
active Facebook page currently with 381 followers. (Here’s a typical, yet still somewhat surreal, post from August 1: “Good Afternoon! We are some new strains on the shelves today. CheeseQuake, Jack Herer, Holy Grail Kush, and more. We have a few grams of Blonde Hash left as well. Come see us! We are open until 7pm!”) It is quite extraordinary to think that all of this sprang from a midsummer night’s dream. Back then, there were no plants in the grow room, a long, slender room at the rear of the building where the medicine is now cultivated. The room was empty save for three long wooden benches, on which the plants are now placed. Bock, a graduate of the New England School of Acupuncture, was there talking to John Emmons, his head grower. First order of business: where are the plants? Bock explained that they planned to start growing by August 1, but that there was still work to be done. He pointed to a tangle of wires hanging from a hole in the ceiling. The electrical system was still under construction. Emmons, 50-ish and clad in worn jeans and a black t-shirt, has been working seven days a week since February to get the grow facilities ready. They were unwilling to specify which strains they will grow, and they were equally mum on the topic of their seed supply, a gray area, in legal terms, according to Bock. Second order of business: OK, how then are you selling medicine without plants? We sat on one of the wooden benches which will eventually be lined with up to 150 plants, the legal limit. Bock explains that state laws allows compassion centers to sell excess care-
Seth Bock (left) and head grower John Emmons at Greenleaf Compassionate Care Center
John Emmons plans to start growing medical marijuana on the premises
giver medicine. Caregivers are individuals who, under state law, are allowed to supply medical marijuana to up to five registered patients. The Department of Health’s most recent program report, published in January 2013, indicated 3,415 registered caregivers in the state, each of whom are allowed to possess up to 12 plants and 2.5 ounces of marijuana per patient they supply. (The report also indicates 4,849 registered patients, two of w hom are minors.) Typically, Bock and Emmons visit the caregiver with excess medicine to inspect the product. “It’s like going grocery shopping: you can go to the store and immediately you can tell
the bad tomatoes from the good tomatoes,” says Emmons. Bock nods in agreement: “Good analogy.” If it looks good, a sample is sent for chemical analysis to Know Your Grow Laboratories, a Providence company that, according to its website, “tests for THC, CBD and other cannabinoids in medical cannabis.” If the product is what the seller says it is and is free of harmful substances, the center approves the sale, which usually takes a bit of negotiation since price is unregulated. The marijuana is then sold by the center to patients who have designated the center as their caregiver on their application materials.
According to Bock, in the future, the center will stock its shelves with both excess caregiver medicine and medicine cultivated from plants grown on-site. However, he notes, the bulk of the center’s supply will be excess caregiver medicine. In application materials submitted to the state, it is estimated that Greenleaf will spend $860,750 on excess caregiver medicine in 2015. Patients in need of medicine currently need to visit the center to obtain it. For some, this would seem to be worrisome. I ask Bock and Emmons about anonymity: what if patients don’t want to be seen by other patients in the center? The showroom, after all, is like a large store space, so there is no way to accommodate patients who seek anonymity. Bock and Emmons note that this doesn’t seem to be an issue, that patients don’t mind seeing other patients in the store. Never fear though: Greenleaf will soon begin delivery service, wherein patients have the option of simply calling in orders. “The center’s patients really run the gamut,” says Bock. “They don’t fit the mold of what I think most people think is the average medical marijuana patient... the 22-year-old out to get high.” The center’s patients have a range of ailments: cancer, ALS, tourettes, HIV, phantom limb pain, migraine headaches, depression. “Some are very sick, and they really tug on your heart,” says Emmons. “Some make me cry.” Bock and Emmons, who share a common interest in Chinese herbalism, are themselves card-carrying medical marijuana patients. Bock has Lyme disease, and Emmons had a spinal fusion procedure on his neck. “I take medicine only
at night but not every night,” says Bock. Greenleaf opened for business on June 1, after an arduous, multi-year process. In the end, Bock submitted two applications, one 150 pages, the last a whopping 225 pages. The latter application was approved after a three-month selection process. “The process was not very transparent,” says Bock. But Governor Chafee put the kibosh on the whole program when he received a letter, in April 2011, from the US Attorney for the District of Rhode Island, Peter F. Neronha, indicating that the compassion centers ran afoul of federal law and therefore ran the risk of prosecution. Almost a year and a half would pass before passage of a compromise amendment that alleviated federal concerns. Bock began setting up the center. He obtained funding from private sources and, according to his application, from the Pawtucket Credit Union. Bock and a partner formed an LLC corporation and purchased the building. The center, a non-profit, as required by law, pays rent to the LLC. About that dream: it was what set Bock off on this arduous road. It was summer 2009. Bock dreamt about a compassion center, a term he claims to have never heard of before. He knew about medical marijuana facilities but he knew them by the term “dispensaries.” That morning, he opened the paper and was thunderstruck to see an article about upcoming hearings on compassion centers, a central component of Rhode Island’s nascent medical marijuana program. He took it as a sign: this was his calling. As it turns out, this midsummer vision, this sign as it were, is anything but a pipe dream.
September 2013 | The BAY
17
W E S T P O RT
Going to be in the area? Check out their Facebook page to see what they are offering tonight!
Open Monday - Thursday 7am - 8pm Friday & Saturday 7am - 8:30pm Sunday Closed
Marguerite‘ s
778 Main Road Westport, MA • 508.636.3040 margueritesrestaurant.com
Fall Transition Fashions Now Arriving The
Galley
Unique Products at Small Town Prices
Co
fresh ingredients, fresh air, fresh food
try Woole n u Outd po
r t’s
oor S
ns tore
Stop there on your way home from Horseneck Beach, or make Ten Cousins your destination to enjoy some fun in the sun! They offer volleyball, tetherball, corn hole games and dining on the outdoor patio. Adding to their lively ambience, they frequently host local musicians. In the mood for something sweet afterwards? They offer unique dessert specials, and locally made ice cream from Somerset Creamery!
Creative Salads, Tacos and more! Full Bar | TVs | WiFi | Outdoor Patio
st
Bringing more to the table than your average pizzeria, their gourmet pizzas are baked in an Italian wood-burning oven. The Farmer’s Market, Rocco Taco and Wesport Bacon Bleu are a few favorites. Kids can enjoy their very own Little Cousins Pizza too. They also offer creatively prepared appetizers, salads, sandwiches, and entrees. Their bar offers locally made wine from Westport Rivers and beer from Buzzards Bay Brewing.
Brick Ove n
We
Ten Cousins Brick Oven is Westport’s newest hotspot, with daily blackboard specials, patio dining and seasonal entertainment. With a strong emphasis on being local, Ten Cousins is owned and managed by locals, staffed by locals, built and decorated by locals and supplied by local farms whenever possible! Named after the ten grandchildren of CEO Richard Lafrance, Ten Cousins enthusiastically focuses on their family friendly atmosphere.
Now Carrying
New Fall Clothing!
842 Main Rd Westport, MA (508) 636-5661 • countrywoolens.com
Inspire Your Creativity Featuring an extensive selection of traditional and exotic fibers from around the world, as well as locally produced hand-dyed yarns
grille
Inspire Your Creativity • Wool • Bamboo • Alpaca
TM TM
• Linen • Cotton • Cashmere
• Silk • Llama • Novelty/ Fun
Traditional & Exotic • Thousands of skeins Fibers of yarn • Around Hundreds of patterns & books from the World Featuring an extensive selection • Notions, knitting bags & of traditional accessories Locally Produced Hand-Dyed Yarns and exotic fibers from around the world, as well • Beginner knit & crochet classes • Specialty skills classes as locally produced hand-dyed Knitting & Crochet Classes yarns
at White’s of Westport
• Open knitting circles
• Special events for All Levels!
www.deniscloset.com • 508-636-0063 767 Main Road #6, Westport, MA • Open Daily
• Wool • Linen 782 Main Road• Silk www.shop.woolsisters.com •Website: • Cotton Westport, MA • Llama Bamboo (774)264-9665 www.shop.woolsisters.com 02790 • Alpaca 782 Main •Road Cashmere • Westport, MA• N o v e l t y / Email: woolsisters@gmail.com Fun • Thousands of skeins of yarn • Hundreds of patterns & books • Notions, knitting bags & accessories • Beginner knit & crochet classes
History in tHe Making The fine art of historic preservation keeps the past alive By BeThany Vaccaro | Photographs by Melissa sTiMpson
Much of the allure
Dr. Philip Marshall, a professor of historic preservation at Roger Willliams University, at Providence’s Lippitt House
of New England comes from the rich history that it contains. Part of the story of a place and its people is what they leave behind. But how do we ensure that this part of the story is not lost or pushed aside as development continues? Salve Regina University and Roger Williams University house nationallyrecognized departments of cultural and historic preservation. Their faculty members not only actively work and consult on many different types of projects around the world, but train the next generation of preservationists in how to keep the past alive.
September 2013 | The BAY
19
RI’s #1 Real Estate Company Largest Relocation Company in the country
www.NewEnglandMoves.com
Barrington – MLS# 1047705
Tiverton – MLS# 1047130
Bristol – MLS# 1047661
Warren – MLS# 1047071
Well kept 3 bed, 2 bath home w/ lots of recent updates! New hardwoods & moldings, updated kitchen & baths, new gas heating system, master w/ bath, newly finished basement, 3 car garage & much more! $545,000
Spacious 4 bed, 2.5 bath Ranch located in Ferncliff Farms. Features master w/ bath, private deck off heated sunroom, brick terrace w/ awning & replacement windows. $425,000
Spacious 3 bed Colonial in a woodland setting sits on 1.5 acres w/ perennial gardens. An inviting open floor plan w/ new hardwoods & freshly painted. $312,000
Well maintained 3 bed, 3 bath Cape w/ master on first floor. Hardwoods throughout, new kitchen, new heating system, new roof & more! $299,900
(401) 247-0202 280 County Road, Barrington, RI (401) 253-4050 / 800-541-4593 495 Hope Street, Bristol, RI
Life is Good Near the Beach! New!SINGLE & TWO-LEVEL
TOWNHOMES FROM $349K Open Daily 12 - 4 pm 401.845.9600 2547 West Main Rd. Portsmouth, RI www.PrescottPoint.com
20
the Bay | September 2013
9" x 5.875"
Digging in
Dr. Jon Marcoux searches for the past
preserVe hisTory yourself The faculty at Salve Regina and RWU all agree that one of the best ways to get involved in historic preservation is by visiting or joining your local preservation society. Here’s a rundown of what’s going on at some local societies.
Barrington Preservation society
You can visit the Town Museum on the lower level of the Barrington Public Library on Wednesdays, Thursdays and Saturdays from 11am– 4pm. Kids can pick up a “Historical Quest” booklet with clues to objects on display in the museum. For each one they find, they get a star. Once the booklet is full of stars, they are awarded a Detective Badge. 281 County Road, Barrington. 401-2890802, www.barrpreservation.org
Warren Preservation society Dr. Marcoux studying excavated pottery in his lab at Salve Regina
Photography: Melissa Stimpson
W
hen most people picture an archaeologist going to work, they might envision someone in an Indiana Jones hat heading off into the desert to sift through the sands. Dr. Jon Marcoux is an archaeologist, but his job involves a lot more than digging. Dr. Marcoux, assistant professor of Cultural & Historic Preservation at Salve Regina University, has worked on his fair share of digs, including the Townsend site in the mountains of eastern Tennessee, where it took two years to excavate an area equal to 20 football fields. The project uncovered dozens of houses, hundreds of fireplaces, roasting pits and garbage dumps dating back 5,000 years. It revealed slivers of the lives of Cherokee Indians who occupied the land and left remains of food, pottery, stone tools and European trading goods. However, his work extends far beyond the field. Through his work
in cultural resources management, Dr. Marcoux has consulted with private and government clients to assist them in complying with federal, state and municipal historic preservation laws. “Most times when roads or bridges need to be built, or a private developer needs permits to build a large subdivision, they are mandated to determine if any important archaeological sites or historic buildings will be affected by their projects,” says Dr. Marcoux. Sometimes, people need reminding that history is not only worth protecting but can add value to all parts of human life as well. Dr. Marcoux recalls a consulting job where he had to convince residential developers why they should alter their construction plans to avoid disturbing a 3,000-year-old Native American campsite that looks today just like an empty field. “The key is in educating folks to see how the past can directly affect their lives,” he explains. To do this, Dr. Marcoux had
to convince the developer that the site could actually add value to their property. He offered to assist in the production of interpretive signs and exhibits that could be displayed in the subdivision, allowing potential buyers to see the property as connected to the deep history of the area and thus distinguishing the development from its competitors. “Doing archaeology and seeing sites destroyed by erosion, flooding, plowing, looting and construction, you realize how impermanent the past can be,” says Dr. Marcoux. “You also realize that some communities do not have a lot of economic or political power, and sometimes their concerns about their heritage are not taken into consideration when development occurs. As a preservation archaeologist, I can work with those communities to recover and understand aspects of their past and make this information known to the wider public.”
The Warren Preservation Society has been focusing on displaying historic markers on properties along the waterfront district. The program is designed to bring attention to the many historic and distinctive structures that showcase the town’s rich architectural and cultural heritage. The society also has an oral histories project to gather interviews with longtime residents of Warren. Anyone interested in including his or her story in the archives can contact the society at info@preservewarren.org. P.O. Box 624, Warren. www.preservewarren.org
Westport Historical society
Through their website, you can access a searachable online database that stores the society’s entire collection of photographs, postcards ...continued on next page
preserVe hisTory yourself Continued.... and archives. It includes 2,100 photographs of Westport people, places and events, 1,200 postcards, 600 pages of scrapbooks and newspaper clippings, as well as documents such as maps, manuscripts, logbooks, diaries, letters, deeds, account books and wills. To search through their physical collection, which also includes objects, paintings, books and clothing, contact the society directly. 25 Drift Rd., Westport. 508-636-6011, www.wpthistory.org
grave Matters Dr. robert russell preserves history, one site at a time
Little Compton Historical society
Bristol Historical & Preservation society
Located in the former Bristol County Jail, which was built in 1828, the society offers a large collection of artifacts and memorabilia from Bristol’s 300 years of history. The collection and library are open several days a week and features a kids room with historic toys, dolls, doll houses and baby cradles, as well as several other exhibit spaces. “Hither and Yon” walking tours with historian Ray Battcher occur throughout the summer on Thursday afternoons at 3pm. 48 Court Street, Bristol. 401-2537223, www.bhpsri.org
Dr. Russell working on-site in Charleston, South Carolina
D
r. Robert Russell may be the newest addition to Salve Regina’s Cultural & Historic Preservation department, but he is no stranger to the field. He has spent almost three decades working as an architectural historian, and comes to the Ocean State from 20 years at the College of Charleston in South Carolina, where he helped begin the undergraduate preservation program. Although he identifies himself primarily as an academic, Dr. Russell is not afraid to get his hands dirty as well. He is currently working at a site in South Carolina restoring graves in the burying ground of one of the original Anglican parishes and repairing monuments in old churchyards in Charleston. “There are a lot of gravestones and monuments that used to be horizontal that are now vertical, as they ought to be,” he says of the project. Dr. Russell finds a lot of satisfaction not only in the actual preservation work, but in introducing his students to the wonders of the past and the importance of honoring it. “Any student
that I have helped to think like a preservationist, whether she is working in the business or not, is making a difference,” he says. To make preserving the past really come alive for his students, Dr. Russell puts them to work. His students have worked on written histories of all the county courthouses in South Carolina. He has led them in analyzing a colonial church, establishing that one wall was original to the building and that the square church of 1708 had been remodeled to add an apse – the first apse in a South Carolina church. “Preserving the remnants of the past can spur someone’s curiosity about what they are or were,” says Dr. Russell. It is this connection that can not only spark our interests, but help explain our roots. “Most people driving through Fall River probably don’t look at all those empty mills flanking the interstate,” Dr. Russell adds. “But if someone looked at those handsome buildings and wondered why they had been built and why they are empty, that could be the start of something that might go somewhere.”
Photography: Zach Russell
The society offers guided tours of the Wilbor House, a 1690 family home. Self-guided tours of the surrounding property are also available, where you can see an 18th century barn, a 19th century barn, Peaked Top school, carriage house, a collection of antique carriages, a corn crib, a cook house, a privy and an herb garden. Their website features a searchable database of images and descriptions of the items in their collection, from a 19th-century inkwell to Civil War weapons. P.O. Box 577, Little Compton. 401-635-4035, www.littlecompton.org
BIF_The Bay__Ad_13rev.qxd:BIF
4/10/13
12:04 PM
Page 1
Join us 10.13.13 PROVIDENCE
GET THERE FAST ON OUR HIGH-SPEED
FERRIES
ONLY 30 MINUTES FROM POINT JUDITH
20
13
Gloria Gemma 5K Open to runners and walkers
Multiple runs daily from
PT. JUDITH & NEWPORT
Starts at 11:15am
Newport Summers Only, from Perrotti Park
Register online today! FlamesOfHopeSeries.org
Group Sales Available
TOLL FREE (866)
783-7996
blockislandferry.com
GIVE HOPE. GIVE SUPPORT. GIVE LOCAL.
www.GloriaGemma.org
Fall ... in love with the Arcade
Adirah Gallery
Sugar Coated Heaven
Arch Angels
ROYAL MALE
Kingston Krafts
SOUTHWEST PASSAGE
JESSICA RICCI
JEWELRY
And more...
www.arcadeprovidence.com
September 2013 | The BAY
23
Looking for a great spot to hold a special event… Live Entertainment Whether it’s a Baby Shower, Bridal Shower, Wedding Rehearsal, Graduation, Birthday or Anniversary.
Scampi is the perfect place Come find out why locals keep Scampi a secret
$15 Seafood, Steaks, & More
DINNER SPECIALS Every Wednesday and Thursday
Sea Food Deliciously
FRIDAYS: Andre Arsenault on Acoustic Guitar
SATURDAYS: Alissa Musto on the Baby Grand Piano
$10 OFF
Dine-in only. Coupon must be present.
Not valid with any other offers. One per table/party. Excludes Holidays. Expires 9/30/13
657 Park Avenue, Portsmouth, RI | 401-293-5844 | www.scampi.me 24
the Bay | September 2013
Your total food purchase of $35 or more
Lo oking BaCkWarDs Dr. Jeremy Wells studies the allure of historicity
Dr. Wells at a 19th century structure original to Ferrycliff Farm, which is now the present-day Roger Williams campus
Photography: Melissa Stimpson
W
hen Dr. Jeremy Wells, assistant professor of Historic Preservation at Roger Williams, was growing up in Colorado and Idaho, his parents would often take him to visit the old mining ghost towns in the mountains. He was fascinated by what he saw and the sense of the thousands of people who had lived and labored there. “I was also intrigued by what I perceived as the way these places were utterly authentic,” he remembers. “Only nature had changed them since their abandonment.” This was the beginning of his captivation with historic places. But it wasn’t until his late 20s that Dr. Wells discovered that historic preservation is an actual career, with professionals working in a wide variety of areas from planning, design, materials conservation and regulatory compliance to historic site interpretation and advocacy. Today, he focuses largely on the area of historic preservation planning. “I am particularly interested in people’s values for and emotional attachment to historic places,” he says. Using social science research methods, he is able to help inform preservation
planning decisions and present ways that historic buildings and places should be conserved to retain their authenticity. “Historic preservation is really about sense of place and quality of life,” observes Dr. Wells. “It’s why historic places around the country have some of the highest property values, because a lot of people really enjoy living and working in these places.” To help us understand our attachment to old places, Dr. Wells has conducted research in places such as Charleston, SC. There, he compared residents’ place attachment between a historic neighborhood and a New Urbanist development across the river. “I was trying to understand what it was about a ‘historic’ or ‘old’ place that made people value and experience it differently.” The age of a place can have a tremendous impact on residents’ emotional attachment to it. “My hope is that this sort of information can lead to better planning decisions,” says Dr. Wells. “Historic preservation has for too long been framed in terms of preserving historical facts or benefitting buildings. It’s about people, and we therefore have a lot to learn about people’s values for the historic environment.”
September 2013 | The BAY
25
stanDing taLL
Dr. philip c. Marshall keeps iconic buildings going strong
t
he next time you visit a historic landmark or walk through one of the historic mansions in Newport and nothing collapses or caves in on you, you can appreciate the work that preservationists like Dr. Philip Marshall, professor of Historic Preservation at Roger Williams University, do. He focuses on keeping the building materials of a historic building intact. His particular specialty is in masonry and decorative finishes, as well as many other kinds of building materials. As an architectural conservationist, Dr. Marshall has consulted with historic societies across the country on how to keep their buildings standing.
26
the Bay | September 2013
He has provided assessments of iconic landmarks like the Paul Revere House in Boston and the famous mansions of Newport. “It’s like being a house doctor,” he explains. “We take a holistic approach these days.” Not only does he analyze the state of the exterior and interior of the buildings, but he charts its physical development as well. Later additions to a building used to be removed to bring a building back to its “original” state. “We don’t do that anymore!” says Dr. Marshall. “The focus now is on maintaining a record of the evolution of the building.” Looking at details like paint composition or the type of mortar used can reveal a building’s story, as well as the
builder’s story, like nothing else. The neat thing about conservation work is that it can take you all over the globe. “One of the most exciting things I’ve gotten to do is work with the Hopi nation in Arizona,” says Dr. Marshall. Since 1990, he has served as an associate and architectural conservator for the Hopi foundation Lomasumi’nangwtukwsiwmani, which focuses on preserving Hopi millennia-old structures. Thanks in part to the foundation, traditional Hopi house-building is able to continue today much as it has for thousands of years. Dr. Marshall is able to share this excitement with his students. “Our program gets us out in the field a lot — on
specific sites and in communities,” he says. “We conduct a lot of field-based work, which is also helped by our new Community Partnerships Center.” The Center is able to provide RWU students with real-world preservation experience, which also benefits the local and regional non-profit and governmental agencies who receive their support. As he has been at RWU since 1990, Dr. Marshall has been able to see many of his students flourish in their field. “It was a special moment this spring when I got to hand over the teaching of my favorite class in architectural conservation to one of our own alumni, who now works on amazing sites up and down the coast.”
Photography: Melissa Stimpson
RWU’s Philip Marshall at Providence’s LIppitt House, which he has worked to preserve
More channels, faster speeds and more talk for just
per month for one year
Our current special includes:
Silver Internet, Standard Plus TV and Digital Phone Silver Plan Call or visit us today:
247-1250 / fullchannel.com Š 2013 Full Channel, Inc. All rights reserved. Available to residential customers in Full Channel wired service area only. Limited-time price subject to current terms and conditions and applicable taxes, fees and installation charges. Offer valid through 10/31/2013. Contact Full Channel for details.
SIMPLE H FRESH H FLAVORFUL H SEAFOOD
Take-out Available
Breakfast, simply at its best!
Quito’s
Come Try Our Decadent Specials Open Everyday! Monday-Saturday 6am-1pm Sunday 7am-1pm
Quito’s Restaurant is a family owned, friendly, coastal destination. We blend warm personal service with sparkling fresh seafood and breathtaking views
American-Made Nautical Goods
At Home on the Waterfront Call us to book your special occasion
Come enjoy our award winning dishes and fresh seafood.
Where every product tells a story 31 Bradford St. Bristol, RI 401-396-9520 theknottydog.com Wed-Sat 10-6, Sun 12-5
DeWolf Tavern at Thames Street Landing 259 Thames Street, Bristol www.DeWolftavern.com • 254-2005
• gourmet foods • fine
ro ns
ch o c ol ate s • s c e nte d c an d l e s • lu x u r y s o ap s • org an i c b aby
Voyage
576 Metacom Ave. Bristol, RI • 401-253-3443
scarves • throws • table linens • giftwrap • ribbon-by-the-yard
411 Thames Street, Bristol | 401-253-4500
Wednesday -Saturday. 11:30am-9pm and Sunday 11:30am-8pm www.quitosrestaurant.com
ri • jewelry • & much more! •
Live Well
Photography: Michael Cevoli
Stylish finds for you and your home
Intimate Entertaining What was once a backyard void of personality and privacy is now a fully functioning and intimate haven. Turn the page to read how this Bristol yard, with the help of a landscape architect, went from bleak to chic.
September 2013 | The BAY
29
Live Well Home Style
by Andrea E. McHugh
Steve and Mary Ann Higgins enlisted a landscape architect to transform their yard
Thoughtful Design “We would have never
known where to start,” says Mary Ann Higgins, who bought a desirable corner lot home in Bristol with her husband Steve with an expansive yard that lacked privacy. The last time the property surrounding their home was landscaped was about 30 years ago, Mary Ann had learned, so she and Steve didn’t feel too bad when they decided it was time to start from scratch. The couple turned to landscape architect Robyn Couturier of Land Lush Design to create a cohesive environment that offers ample space to entertain while keeping wide open area available. “Robyn’s mission was to come up with a private space without actually fencing us in – literally,” explains Mary Ann. “We had an idea of what we wanted… we wanted more of
30
the Bay | September 2013
a patio space than a deck.” They also were determined to include an outdoor fireplace that family and friends could enjoy, and were hoping to have colorful blooms the whole year through. It was a tall order with unique hurdles for the experienced designer. “The challenge was to make it private without looking overwhelming — like they didn’t want to talk to anyone,” says Robyn. In fact, it was quite the opposite. With grown children and grandchildren, a bevy of extended family, longtime friends and great neighbors, the Higginses wanted the space to be inviting, only without feeling like they were in a fishbowl. “They do a lot of entertaining; friends and neighbors come over,” says Robyn. “I think for them it’s become the friendly hub of the neighborhood. When they put the tiki torch out, they mean
‘come over,’” says Robyn, laughing. Working alongside the couple, Robyn designed a two-level patio with retaining walls people can see over in lieu of a restrictive deck space. “We installed a patio – a combination of concrete, pavers and real stone,” she says, “so it was a challenge to have them all blend seamlessly.” To stay within budget, Robyn used Unilock pavers that offer a multitude of benefits including a wide range of natural colors and textures, in addition to being anywhere from double to quadruple times the strength of concrete. “It’s modeled after real stone and made from real stone forms,” Robyn explains. “They have up to 40 real stone forms and they make it right from that, and the concrete pavers helped keep the budget down. We wanted to make the patio surface blend with the walls and
the fireplace so it didn’t look like two entirely different materials.” Plus Unilock offers a Transferable Lifetime Guarantee on the structural integrity of their paving stones, slabs and retaining wall units for residential use. “So you don’t have to worry about them cracking,” she says. “If one gets damaged, you can pop it out and replace it.” Using the pre-made pavers help to ease labor costs too as the time and craftsmanship it would take to carve each by hand would be a fortune, Robyn points out. The savings, of course, let the homeowners stay relatively within budget while allowing them to allocate funds elsewhere, including the all-natural stone, hand-crafted fireplace. “Of course we had a budget in mind, and we went a little more extravagant than we expected,” concedes Mary Ann. “And we expanded some stone
Photography: Michael Cevoli
Incorporating privacy and entertainment into an outdoor space
Photography: Michael Cevoli
Live Well Home Style
work in the front of the house, but we stayed comfortably within the budget. We gave Robyn a number knowing full well if we went a little beyond that, it would be okay.” How did Robyn pull off the need to create privacy without installing an unsightly fence? She turned to Mother Nature. “When everything was planted and everything was all new, I put in three Vanderwolf Pines around the outside, and of course initially they were concerned, but now it’s exactly the way they want,” she says. The Higginses wholeheartedly agree — both about being concerned and coming around. “The first year we really weren’t sure…” Mary Ann trails off. With wide gaps and baby plantings, the yard, frankly, looked piecemeal. Three years later, it’s a different story. “We’re just
ecstatic really,” she says enthusiastically. The pines, she adds, have filled in perfectly, and the blooms always have something coming or going. “The intention was that we wanted something fairly low maintenance. We didn’t want to be tending to [the grounds] constantly throughout the season and we wanted something to give the garden color without having to replace things annually. Now we have something blooming pretty much throughout the year… It’s not constant work.” Low maintenance and beautiful — just as Robyn envisioned it all. “Steven likes to prune things, so I put some [plants and shrubs] in that wouldn’t get too overgrown looking but I wanted it to look natural. I put in Redtwig Dogwoods, some hydrangeas, some Knock Out roses in the front... It takes about
three years for the plantings to really root and come into their own.” These are just some of the solutions, Mary Ann says, that make a landscape architect like Robyn, in her words, “worth the investment.” “She just knows what blooms, how big plants are going to get. In ten years you don’t want to be invaded by something and she was able to come in and know what would do well and where,” she says. And it didn’t stop there. Though not initially part of the project, Robyn and her team at Land Lush Design worked with the homeowners to fashion a welcoming front of the house to complement the inviting side and back yards. “We completely changed the front by ripping up a red brick walkway and installing a bluestone path,” explains
Robyn. “It’s very warm, and we made it bigger too, so from the driveway to the door is a real entrance, really welcoming and adds lots of color.” In just about two months’ time, Robyn took a Bristol yard from drab to fab, all the while creating an entire new space to create memories. “It’s not a five million dollar house in Barrington with unlimited funds,” Robyn points out. “We worked within the budget to make something really beautiful. They use the fireplace constantly and it’s nice to see they really use the space. This was one of my most rewarding projects.”
Online Exclusive For an expanded photo gallery, visit www.thebaymagazine.com
September 2013 | The BAY
31
Barrington
$927,500
Barrington
$495,000
Warren
$895,000
Spacious 6 bedroom, 3+ bath colonial on 2 waterfront acres. 5 bedrooms on the second floor with in-law/guest suite on first. High ceilings, full, finished walkout basement, front and back porches to enjoy great waterviews.
Charming 1930’s colonial on private lot in the heart of Rumstick Village. Period character, crown mouldings, 15 over 15 windows, recent roof and paint. Sunroom, deck and patio, 3 full baths and 2 half baths. Well maintained throughout and an easy walk to town.
Panoramic views of Narragansett Bay from virtually every room of this Bagy Wrinkle unit. 4 bedrooms including a luxurious master suite, 3 full baths and many updates throughout. Close to Bristol Harbor shops and restaurants and just minutes to Providence and Newport. Pool, tennis and club house on site.
Barrington
$729,000
Barrington
$295,500
Warren
$875,000
New List! Gracious 1895 historic colonial on Rumstick. 6 bedrooms, 3 full baths and 1 ½ bath, new kitchen with granite countertops, high ceilings and beautiful hardwood floors throughout. New mechanicals. Walk to water and town.
Easy living is this updated 3 bedroom ranch. Large living room with fireplace, fenced yard a patio, shed and 3 season screened porch. Central air and efficient gas heat.
Mesmerizing sunset views of marshes, river and Narragansett Bay from this stunning Oyster Point freestanding contemporary unit. 4 bedrooms, 2 full baths and wonderful open floor plan for living and entertaining. Easy access to bike path and pool and tennis included.
Barrington
$599,000
Barrington
$289,900
Location!! Attractive 1800’s plaque house on historic Jenny’s Lane. 4 bedrooms, high ceilings, maple and oak floors and interesting woodwork throughout. Large brick patio with flowering shrubs and some original plantings. Walk to bike path, harbor and town.
Lovely 3 bedrooms and 1 ½ bath home with hardwood floors throughout. Spacious deck overlooking beautiful, oversized fenced yard. Walk to the water and river access. This is a great value and ready for you to move in.
Bristol
$515,000
Spectacular harbor views from this south-facing 2 bed, 2 bath condo at Windmill Point. Open floor plan, living room with fireplace opens to a deck. Master bedroom suite has private waterfront balcony. Association dock and mooring available and close to bike path and downtown Bristol.
COLEMANREALTORS.COM barrington 401.245.3050
Providence 401.274.3636
east greenwich 401.884.5522
corPorate relocation 401.277.0570
watch hill 401.596.2390
Live Well Whole Body
A Bee’s Buzz
by Jeanette St. Pierre
Marketplace of Antiques & Handcrafts Two floors full of wares from over 170 vendors. Something for every style of décor & everyone on your gift list!
Toes in the Sand
114 Danielson Pike ~ Foster, RI (Route 6 near Route 94)
M, W, Th 10-6, F 10-7S&S 10-5 Closed Tuesdays
A lesson in the natural beauty of beach yoga
We Make Your Dental Visit A Pleasant Experience
Illustration: Caleigh McGrath
I’ll never forget the
summer I got my driver’s license. I practically lived at Horseneck Beach. Back then (way back then), packing for a lazy day at the beach meant throwing a towel and a battery-operated radio in my car. Two kids and a beach buggy later, prepping for the beach is a 90-minute ordeal. And once we get there, it’s less R&R and more S.O.S. So when I walk towards Newport’s First Beach with just a towel and a water bottle in early August to try beach yoga, I yearned for another carefree summer day. But it’s a Wednesday morning; after my hour session, I need to head into work. As I approach the class hosted by Innerlight Center for Yoga and Meditation, the venerable studio based in Middletown, I’m taken by how serene it is at 8am. Christine, that morning’s instructor, greets me and I blurt out that it’s been a few years since I’ve done yoga. “No worries,” she calmly says. “Just be sure to sit close enough to hear and see me.” There goes hiding in the back, I think as I clumsily position my towel between two women. As I scan the class – about 15 women and one man – I wonder which pose will cause me to face plant in the sand. The yogis and I are lined up facing Christine and the ocean. With the exception of a few joggers, we’re the only ones on Easton’s. Christine begins the class, instructing us in her ever-so-soothing voice to take breaths, close our eyes and “take an inward glance.” And with that simple prompt I’m no longer worried about making a fool of myself or fixating on the workload ahead of me. I’m in the moment, enjoying the mindeasing experience. Christine gently shifts instructions, easing into meditations and poses. As it gets progressively more difficult, I’m impressed that I’m actually keeping up with her and the class. And though Christine offers alternative
• Preventative Dentistry • Crowns and Bridges • Dentures • Extractions • Root Canals • Dental Implants • Cosmetic Whitening and Veneers • State-of-The-Art Sterilization Procedures We Offer
Interest Free Financing Available
THE NO-PAIN, NO-SHOT PERFECT SMILE!
Rite Bite Dental
508.336.4006 • www.ritebitedental.com 1590 Fall River Ave. Seekonk MA
SOLID OAK & CHERRY American Made Dining • Bedroom
positions with the challenging poses, I’m so focused that I don’t need the modifications. “Our classes typically move slowly with a balance of alignment instruction and inspirational teaching,” Kim Chandler, director of Innerlight, tells me later. “Students are encouraged to move along at their own pace.” All along, I’m experiencing the beach in a whole new way. The sounds of the waves, the feeling of the sand beneath my posed arms and legs, the smell of salty air – it’s an allout sensory experience like no other. It’s so far from my “normal” days of chasing kids, applying and reapplying four kinds of sunscreen, and picking sand out of sandwiches. I think about how it’s been a long time (a very long time) since I’ve had a connection to my natural surroundings, and how uncomplicated and peaceful it is.
As the session comes to an end and Christine asks us to “feel gratitude for beach yoga,” I’m reminded about how yoga is a discipline for the body, mind and spirit. Thanks to Madonna and Gwyneth, we can all see the strong and lean effect yoga can have on the body. And though my muscles felt sore in a good way postworkout, it’s really the serene feeling that took over me that I found the most meaningful. I thank Christine for the amazing session, and shrug as I tell her that I’m heading to work. “Just take in what you can,” she says, smiling, and I do.
BILODEAU’S
Rt. 44 N. Dighton, MA • 508-252-6456 bilodeausfurniture.com
Innerlight Yoga 850 Aquidneck Ave, Middletown 401-849-3200 www.innerlightyoga.com September 2013 | The BAY
33
Live Well Connoisseur
RAPTOR WEEKEND Falcons, Hawks and Owls Dive Into Bristol
Sept. 7 & 8, 2013
10am to 4pm • See Live Raptors Audubon Society of Rhode Island
Environmental Education Center
by Nina Murphy
Gina Macdonald’s dinner parties are always casual and elegant
Designed for Dining
The how-to’s of a successful dinner party
www. asri.org • 401-949-5454 • 1401 Hope Street, Bristol, RI
SpaVana 299 West Main Road | Middletown, RI 02842
Mention the Bay Magazine 2013 Promo and Receive 13% Off Any Service or Gift Card Paid in Cash at the Spa! Expires 10/31/13
34
the Bay | September 2013
How do you define dinner party? Given your busy life with many commitments, why do you entertain? A dinner party is entertaining people who are interesting, fun to be around and who are not family. Entertaining for me is a way to provide something a little out of the ordinary for my friends; I think it is far more enjoyable to go to someone’s home for dinner than out to a restaurant. What are some key elements to a successful dinner party? First is to create a sense of relaxation when your guests arrive - serve a really good drink! Sometimes I will create a signature cocktail around a menu or theme - I might use fresh blueberries from the garden for a Blueberry Mojito. With hors d’oeuvres I like to serve one really good hors d’oeuvre rather than a lot of things. For dinner and dessert I try to prepare something special that my guests might not normally make for themselves. I love desserts so I will often create my
menu starting from the dessert and work backwards. I know the experts don’t recommend trying a new recipe on your guests but I love the challenge of it. I do not like to cook every day so when I do cook it really is an escape from work. You create beautiful tabletops. Why do you put so much effort in to them? Hosting a dinner party is analogous to seeing a play and being transported to a new place with the lights and sets. It is not just cooking the meal but having a lovely table as well. I am not an artist but for me hosting a dinner party is a form of creativity. I like to set the table a day before a party, or for a large holiday event a few days ahead. I have three sets of China, one in each of my favorite colors - turquoise, pink and grass green. I may start the process with the placemats or linens. I love shiny things, and I love to use low votive candles. Sometime I will not use flowers and instead decorate the table using my collection of figurines. I love bunnies and different animals. I also like to sit people across from each other and not have anyone at either end of the table. What was an example of a recent tabletop you created?
The occasion was a dinner party for out of town guests who had formerly lived in Rhode Island. I started with my lavender glasses, then my Tiger Raj China. I prefer to leave the dinner plates on the table, which makes the table look finished when guests enter the room. I placed pieces of imitation green moss with the bunny figurines throughout the table. I put an arrangement of flowers at each end of the table and lots of low candles. It was a cool dreary night but the table became a whimsical garden. When do you know if it has been a successful gathering? Everyone is talking, they have eaten a lot and we have moved from the table to one of the sitting areas and are enjoying an after-dinner drink. Do you remember the first dinner party you hosted? I had recently graduated from college and was living in Chicago working my first job, renting my first apartment and I invited a friend over for dinner. All I had for furniture was a small chest of drawers, two director chairs, a wing chair (missing a leg and propped up with books) and a couple of pots and a few dishes and silverware. We ate with our plates on our laps and I felt very adult!
Photography: Rupert Whiteley
Besides working in finance and being involved in many East Bay civic and community organizations, Gina Macdonald is also a gracious hostess. I recently spoke with her about her exquisite tabletops, tips on successful entertaining and memories of a long ago dinner party.
Aspen Chalet Decor
Interior Design • Antiques • Cowhides Hunting, Fishing & Lodge Decor Estate Procurements • House Staging • Prop Rentals
251 Forge Road Suite #5, Westport, MA • 774-264-1124 aspenchaletdecor.com Thursday-Saturday 11am-3pm & By Appointment
September 2013 | The BAY
35
Live Well Shop Around
by Courtney Melo
Affordable golfing for players of all abilities Enjoy our breakfast, lunch and the freshest seafood dinner choices 35 Schoolhouse Rd., Warren RI (401) 245-1463 windmillgolfri.com
1
TheBayMagazine.com
2
3
Save the Date
A TAsTe of BrisTol And Beyond
4
5
Feel Good About Gifting
A feast for the food & wine lover’s senses Sunday, October 20 • 4-7pm Linden Place Mansion, Bristol TickeTs: $65 in advance; $75 at the door. Space is limited. Reserve yours by calling 401-253-0390 For up-to-date info on participating restaurants, breweries, and vineyards, visit lindenplace.org
Proceeds Benefit The Restoration And Preservation Of Linden Place sponsored by
36
the Bay | September 2013
With the season of giving not too far away in the minds of most shoppers, Environs of Bristol serves as a reminder that we can make the coming fall days special every day. From artisanal jams, pastas and olive oils to sulfate, paraben and phthalate-free detergents, honest products that boast “good quality, good design” are an unmistakable facet of this gift shop. Owner Marialisa Trecasse chose the name to evoke a space where people can surround themselves in beauty; a notion that is
not lost in the handmade, unpretentious products she sells. The shop’s knack for approachability stems directly from the cornucopia of various products that are suitable for most any client: Vosges gourmet chocolates, Zebi baby burping cloths, Teroforma whiskey stones, The Good Home Co. home-goods and The Brown Bag totes are just a few of the brands that speak to Marialisa’s adages on quality and affordability. The next time you want to gift some new items for that special someone, mommies-to-
be or the chef in you family, Environs can help you make that special day, or even today, a little more beautiful. 1. Brown bag totes: large $165, medium print $135 2. Vosges caramel chocolate bars: $10 3. The Good Home Co. laundry detergent and fabric softener: $25/ bottle, dryer sheets: $12 4. Environ’s rich selection of products make great gifts for any occasion. 5. Zebi baby burping cloths: $32/ bucket, $18/bag
Environs | 227 Thames Street, Bristol | 401-396-5780
Photography: Janice Lee Kelly
Objects of beauty with a conscience in Bristol
Raise A Glass! TOP ShELf
P R O V I D E N C E
EvENT SERIES
COCKTAIL W E E K
Taste, Experience, Celebrate
SAT Opening party 9.21 @ the SpOt WED COCKtaiL COMpetitiOn 9.25 @ Fete SAT CLOSing party 9.28 @ the DOrranCe
SPECIAL
COCKTAIL
MENUS
ThINKING AND
ALL WEEK LONG
DRINKING
SEPTEMBER
21-28 10 Prime Steak & Sushi The Avery Bravo The Dorrance Ebisu El Rancho Grande Fete Gracie’s The Grange Harry’s Bar & Burger India
EvENT SERIES LEARN, DISCOVER, DISCUSS
SUN COCKtaiL taSting 9.22 @ the aVery MON COCKtaiL eXpert 9.23 DiSCUSSiOn @ Vanity TUE COCKtaiL CLaSS 9.24 @ graCieS
Kartabar Lola’s Tequila Bar & Cantina Luxe Burger Bar Nami Rick’s Roadhouse The ROI The Spot Tazza Vanity XO Cafe
for more info, menus and event tickets visit CocktailWeekProvidence.com
SPONSORED BY rhode island Distribution Co., llC
tarlight liMOUSiNE SErViCE
W
E
CO EL M
PORTSMOUTH Celebrating 375 Years
Flowers & Gardening Products For Your Home Garden
Laser Hair Reduction For All Skin Types Age/Sun Spots • Leg & Facial Veins Christopher hummel, D.o.
AliCiA Bjornson, l.m.e.
Facials • Microdermabrasion • Chemical Peels Neocutis • Glo Therapeutics • ViDerm
www.igsinc.com Fall is coming!
Find pumpkins, gourds, corn stalks, indian corn, hay bales and more.
Please call for a consultation 401-683-0051
54 Bristol Ferry Road, Portsmouth • (401) 683-2231 9:00AM to 5:00PM every day
1016 East Main Road, Portsmouth | Unit 2B
Tours - Tastings - Sales Live Jazz 1pm - 4pm Every Sat., May - November
CELEBRATE
Celebrate with
PAT R IO T NACHOS
SUMMER
All through the month of June for just
BEFORE IT ENDS!
$10
Food, Family & Fun Open 11am - 10pm daily 980 East Main Rd. Portsmouth, RI 401-293-5200
www.fieldstonesgrille.com
582 Wapping Road, Portsmouth, RI (401) 847-3777 www.greenvale.com • information@greenvale.com
Taste
Photography: Rupert Whiteley
Savor the season’s best food and drink
Cozy Dining Littlenecks with Chourico
Although Bittersweet Farm Restaurant & Tavern has ample event space on its gorgeous property, it also manages to create an intimate, farm-esque dining atmosphere. Turn the page to read how they blend comfort foods with European classics.
September 2013 | The BAY
39
Taste Eat
by Adam Baffoni
The Big Flavors of Comfort Foods European and American styles blend in Westport years, we’ve been hearing a lot about farm-to-table dining, but how about table-to-farm dining? Established in 1998, Bittersweet Farm Restaurant is located in the historic central village of Westport, a town abundant with local farms, and the view alone is a good reason to make a stop here this fall. Surrounded by - well - nothing, this quaint, homey restaurant is a perfect place to take a date, and they even host weddings and special events outdoors in their beautiful courtyard. From the outside, the restaurant is a massive three stories, which initially worried us. A restaurant that has a huge dining room can easily feel empty and barren when it is any less than half full, and it would take a lot of people to fill this space. When we got inside, however, we were relieved to find out that the top two floors are mostly reserved for busy weekend nights and special events. This evening, the only dining room open was the tavern, located on the lower level, which is a smaller, comfortable room.
Chicken Napoleon
40
the Bay | September 2013
With mostly wooden décor and low, warm lighting that gave the space a homey feel, they’ve done a good job of creating the farm-esque atmosphere they’re going for. The menu is a blend of classic American comfort foods and traditional European dishes, mostly Italian and French. They were offering a good selection of specials, both appetizers and entrées, and on Tuesday and Wednesday nights they also offer a three course prix-fixe menu for $24.99. To start, we were brought a bread basket which also contained fresh cornbread and a lovely housemade sweet red pepper jam. Our server was pleasant and happy to explain anything on the menu, although it seemed like the restaurant was unexpectedly busy for a Tuesday night, and she was a bit overwhelmed so we often found ourselves with empty water glasses, waiting on refills. The first appetizer to arrive was the Lobster Ravioli ($11), one of the current specials. The filling contained
Bittersweet Kiss
recognizable chunks of lobster meat - always a good sign - and the pasta dough had a nice authentic texture which was complimented well by the nutty brown butter sauce which they were served over. We also ordered
the fig and prosciutto flatbread ($11), a personal-pizza-sized portion of house-made dough topped with figs, prosciutto, goat cheese and balsamic glaze. Overall, the flavors were good, and the fig-prosciutto-cheese combination is a classic favorite, but my companion and I both agreed that it was a little heavy on the balsamic glaze, which masked some of the delicate flavors of the other ingredients. As a whole, our first course was definitely a success, and we left nothing on our plates. I was excited to try their selection of local seafood, and for my entrée I ordered the Cedar Plank Roasted Salmon ($22). The salmon was cooked perfectly; flaky and tender, while retaining all of the rich texture and moisture of this delicate cut of fish. It was also seasoned well; brushed with brown sugar, and a light citrus-bourbon sauce with a flavor just strong enough to shine through, but not enough to overpower the natural flavor of the salmon or the light smoky flavor of the cedar. It was served on the small cedar plank, accompanied by rich mashed potatoes,
Photography: Rupert Whiteley
Over the past few
©2012 Productions Neuvart/Valérie Remise
FirstWorks. Destination Dazzling. Directed by Dave St-Pierre and Jeannot Painchaud
Worlds of circus, dance, and theatre combine for a fantastic journey!
Photography: Rupert Whiteley
Head Chef Craig Bazinet
seasoned with copious amounts of butter and garlic, just as mashed potatoes should be. My dining companion - already stuffed from the appetizers - ordered the sandwich special, whimsically titled the Chicken Garden Explosion ($10.50). Just as the name implies, the sandwich was packed with fresh vegetables such as heirloom tomatoes and avocado. It was served with a red pepper mayo in a wrap (also available on a French baguette). As tasty as the sandwich was, the star of the plate were the house-made onion rings. Unlike the thick, heavily battered freezer-tofryer onion rings you’ll find in some restaurants, these were thin slivers of onion, barely battered and lightly fried. They were crispy and flavorful on their own, but tasted even better when piled onto the sandwich. To finish off our meal, we decided to go with a classic dessert
- the Crème Brulee ($9), a traditional French custard, topped with caramelized sugar and garnished with whipped cream, blueberries, raspberries and strawberries. Although they weren’t reinventing the wheel with this dessert, they pulled off a great execution of the beloved classic. Overall, the meal was wonderful. Bittersweet Farm Restaurant offers tasty comfort food and friendly service in a quaint atmosphere with a view. Our experience was not so bitter, and very sweet.
Bittersweet Farm Restaurant & Tavern
“Thrilling, dramatic, astonishing, mesmerizing, simply a dream.” The Stage (Brighton Festival, UK)
Get the best seats!
Friday, November 1, 7:30pm Saturday, November 2, 4:00pm Providence Performing Arts Center
Don’t miss an extraordinary season with Kronos Quartet, Savion Glover, Mark Morris Dance Company, and more!
Tickets at: 401-421-ARTS ppacri.org
438 Main Road, Westport 508-636-0085 www.eventsbylhc.com/venues/ bittersweet-farm September 2013 | The BAY
41
Taste Connoisseur Slightly USed & New womeN’S ClothiNg & ACCeSSorieS
by Adam Baffoni
Fresh Cuts
Butchery and gourmet treats feed a Bristol chef’s passion
Closet Cleanouts • We come to you
147 Swansea mall dr. #4, Swansea, mA • 508-730-2211
tues & wed 9:30 - 5 thurs & Fri 9:30 - 7 • Sat 9:30 - 5:30
What is the core concept behind Persimmon Provisions? We wanted to use the bounty of local animals for the restaurant but we did not have a large enough space to A) break these animals down into usable parts and, B) have the ability to sell through the entire animal without freezing parts, which I did not want to do. I was a butcher before I was a cook, but our kitchen at Persimmon was not conducive to large butchering projects. I thought we could open a small shop, take care of all the butchering projects for the restaurant, sell the other parts retail and offer some other hard-to-find items from our larder to the public. Have you always been interested in butchery? I learned to butcher when I was in high school. I love to work with my hands and I found an artistry in butchery that really appealed to me. Butchery led me to cooking and now we’ve come full-circle.
Online destination for local
DEALS, EVENTS, GIVEAWAYS for the Rhody Mom!
facebook.com/RhodyMamas
42
the Bay | September 2013
What items from Persimmon Provisions do you use on your menu? We use any and all cuts at the restaurant. We will often use several different cuts on one dish (e.g. a loin chop from a lamb rack, a mound of braised lamb shoulder and a cube of lamb breast). It offers variety in a dish and eliminates the redundancy of a 12-ounce steak. I will also take the very best of a carcass for the restaurant or a special piece from a special animal that came in. We also dry age beef at the shop so we can offer a steak on the menu that has 35-48 days of hang time. I hear you make your own sausages. What are the key ingredients and
Chef Champe Speidel going whole hog
where do you source from? Our fresh sausages include lamb, duck, chicken, pork, wild boar and often venison. They are basic sausages that focus on the flavor of the meat. Our sources are far and wide. Our whole-carcass beef, lamb, pork and chickens come from within a 150-mile radius. Our venison comes from Texas. If I were entertaining friends, which cheeses would you recommend for a cheese plate? I would have at least four varieties with as many as six. Any more and you may waste good cheese. I would have a hard cheese, a soft-ripened cheese, a blue cheese and something in the middle between hard and soft. Along side them I would have a good fig or apricot jam, some great bread or thin crackers and some honey. Was Persimmon Provisions met with the same immediate national attention as the restaurant? No it wasn’t, but that was never our goal. We honestly opened it to feed the restaurant, but I am very proud of the products we sell and the service we provide. How do you come up with new dishes? Our industry requires a lot of logged hours, so I find my inspiration while I work. Butchering is very meditative. It
is not stressful like cooking on a line. It was while breaking down a beef forequarter that I had the entire vision of the butcher shop. Many new dishes are conceived while butchering. The shop is cool and quiet; it is my atelier. What is your favorite dish to make? My favorite item we prepare at the restaurant that we sell at the shop is our Bolognese sauce. I could eat it every night. From where do you draw your inspiration? Mainly from the products our purveyors provide. I have butchered beef ribs that I want to eat raw because they are so beautiful. I get vegetables that are works of art. Those things are inspiring and at the same time stressful because on a plate you want to do them justice. You don’t want to destroy any natural beauty; you hope as a cook to preserve it and make it better. That stress is my motivation and inspiration.
Persimmon Provisions 338 County Road Unit D Barrington 401-337-5885 www.persimmonprovisions.com
Photography: Mike Braca
30% OFF
one Full Price Clothing item with Ad *Exclusions apply. Expires 9/30/13
Persimmon Provisions is the butchery and specialty food shop brainchild of Chef Champe Speidel, who is both the chef and owner of Persimmon restaurant in Barrington. Although he earned his formal education at Johnson & Wales, he really learned to cook through his working career. His greatest teachers? Learning new things from his staff, and from the mistakes he makes along the way.
Join us 10.13.13 PROVIDENCE
20
Fresh Local Seafood
13
Gloria Gemma 10K Inaugural race exclusive to runners Starts at 11:15am
Register online today! FlamesOfHopeSeries.org PRESENTING SPONSOR
GIVE HOPE. GIVE SUPPORT. GIVE LOCAL.
Visit our website for our new menu! www.blackbassma.com 3 Water St. South Dartmouth, MA • 508-999-6975
www.GloriaGemma.org
Build on Your Lot!
NG BUILT O L
HOmes
W
ith many incredible floor plans that meet every desire, we can make your dreams come true. Portsmouth off Sandy Point Road. To Be Built. $629,945 Why buy old?
158 Charles McCombs Boulevard • New Bedford, MA 508-965-9926 • longbuilthomes.com September 2013 | The BAY
43
Taste News Bites
By Amy McCoy
Grand Tastings
The Newport Mansions Wine and Food Festival returns DIne anD DrInk In style Local and national celebrity chefs will descend upon Newport this September 20-22 for the 8th annual newport Mansions Wine & Food Festival, which will be held at Rosecliff, The Elms and Marble House. Headlining the Grand Tastings are Alexandra Guarnaschelli, Food Network star and executive chef of Butter Restaurant and The Darby in New York City, and Chef Michel Richard, whose Central Michel Richard in Washington, D.C. won the 2008 James Beard Award for Best New Restaurant in the United States. The Las Vegas outpost of Central Michel Richard is open 24 hours a day, seven days a week, and he recently added a Central Michel Richard location at the resort, Revel, in Atlantic City. Local chefs such as Champe Speidel of Persimmon, Jake Rojas of Newport’s Tallulah on Thames, and Castle Hill Inn’s executive chef, Karsten Hart, will appear along with local authors, including Karen Covey, author of The Coastal Table, a book celebrating the cuisine of the South Coast of Massachusetts and Rhode Island. The festival opens with a gala event held at Rosecliff featuring fine wines and ocean views. The Grand Tasting at the Marble House spans two days, and the festival closes with a Collectible Wine Dinner at The Elms, during which guests will taste and learn about an assortment of rare, collectible wines
while enjoying a fine dining experience. For those interested in expanding their knowledge of wine, there will be wine seminars held daily, with topics ranging from Wine 101 to Whiskey Camp to Fresh, Aged, and Textured – Italian Cheese UNCENSORED! All wine seminars are $40. On Saturday night, mingle with the stars of the weekend at the festival’s Newport After Dark Party, held from 9pm-12am at Forty 1° North, where you’ll be able to enjoy wines from Sakonnet Vineyards, appetizers and an assortment of libations, all for $65 per person when purchased in advance, or $85 at the door. 401-847-1000, www. NewportMansionsWineAndFood.org. More tHan HoPe Aspiring food entrepreneurs finally have an incubator space in Rhode Island. After years of planning and fundraising, the non-profit organization Hope & Main Culinary Business Incubator has purchased the former Main Street School building from the Town of Warren, and is renovating the space and accepting applications for new businesses interested in utilizing the space and the organization’s resources. “We’re not just giving people a kitchen and turning them loose,” Hope & Main founder and president Lisa Raiola says. “We’re helping them and guiding them through business planning, financing, and licensing. We know that making a successful business is more than just
The Grand Tasting offers delicious food and wine from around the country
44
the Bay | September 2013
Food Network star Alex Guarnachelli is headlining the 8th Annual Newport Mansions Wine & Food Festival
having a great recipe or a catchy idea.” To that end, incubees will have access to the facility’s kitchen space, storage and business center, guidance on developing a business plan, securing licensing and following regulations, and training on Hope & Main’s equipment, as well as the support of mentors in the food industry. “The board is made up of really great people. They’re in the business, and they want to help other people succeed at it,” Raiola says. “This is what they want to do. They want to mentor.” The build-out of the space includes three commercial kitchens, one of which is gluten-free, a business center, shipping and receiving area, a demo kitchen and a 2,000 square foot community room for events and seminars. These resources, along with Hope & Main’s mentor programs, will help the program meet its goal of graduating new businesses into the community once they’ve met goals that they’ve set in their business plans. 691 Main Street, Warren. 401-297-7294, www. makefoodyourbusiness.org.
eat your veggIes In a MuFFIn Four town Farm’s new venture, Harvest Delights, was introduced over the summer. Early in the summer, the farm stand began selling their own line of quick breads, muffins, cookies and brownies, all baked on the farm’s property, and all featuring Four Town Farm produce. The farm, owned by the Clegg family, converted the kitchen of one of their family homes, and Jessica White is in charge of all the baking, doing so in addition to her full-time job off of the farm. Flavors are inventive as they utilize the produce that is in season on the farm, so you may find parsnip-blueberry muffins during blueberry season, various squash breads, raspberry brownies and corn bread using Four Town Farm’s famous sweet corn. Prices range from $1.75 for individual serving sizes of quick breads and cookies to $7 for pies, and the bakery items are available for purchase every day at the farm stand. 90 George Street, Seekonk. 508-3365587, www.4townfarm.com.
Taste News Bites
The Freshest Pasta In Rhode Island! Our new fall menu is here Smothered Steak Tips, Baked Gnocchi, Buffalo Chicken Ravioli, Veal Saltimbocca and
so much more! Every Monday: $5 Martinis Every Tues, Wed, Thurs Dinner For 2 For $22
Four Town Farm Corn Bread
Great Entree Specials Every Friday & Saturday Pizza And Appetizer Specials Every Sunday During Football Season
Open Monday-Thursday 11am-9pm Friday, Saturday & Sunday 11am-10pm 1154 Stafford Road, Tiverton • 401-624-3087 • nonnispastashop.com
Johnson's Roadside FaRm maRket Your Family Farm with Country Charm
Our Own Farm Fresh Fruits & Vegetables
Farm Fresh
Picked Daily, Berries & Squash
Our Own
Fresh Baked Pies Muffins, & Other Goods
Fresh Picked
Lettuce, Beets, Radishes Corn, Tomatoes
OPen MOnDay tO SaturDay 9-6 • SunDay 9-5
Local Apples Arriving Daily!
445 Market St. (Rt 136) N. Swansea, MA • (508) 379-0349
T.F. Morra Tree Care, Inc. Ornamental and Shade Tree Specialists Four Town Farm Corn Bread 1 cup all-purpose flour 1 cup corn meal 1/4 cup sugar 1-1/2 cups fresh corn 2 teaspoons of baking powder 1/2 teaspoon salt 1 egg, lightly beaten 1 cup milk 1/4 cup sour cream 1/4 cup corn oil
• fine hand pruning • tree preservation • hazard tree removal • tree evaluation & diagnosis • shade and specimen tree planting
401-331-8527 • www.tomstreecare.net Revitalized
*add one cup of bell peppers or any berry if desired
Combine flour, cornmeal, sugar, corn, baking powder, and salt in a large bowl. Mix egg, milk, sour cream and corn oil in a small bowl. Fold liquid mixture into dry mixture until just moistened; pour into 8” square baking dish that is lightly greased. Bake at 400 for 20-25 minutes or until a toothpick is inserted and comes out clean. -Courtesy of Jessica White
EncorE
Opening For Our 40th Season Tuesday September 17th
Consignment Shop
Women and Children’s Clothing & Accessories
A Unique Shopping Experience
High Quality Selections Current Styles New Or Like-New
Tuesday, Wednesday, Thursday: 10am-4pm | First Saturday of the month: 10am-1pm
ST. John'S EpiScopal church | 191 County Road, Barrington • 401-245-7380
September 2013 | The BAY
45
RI’s Most RelIable since 1929!
(401) 289-2102 Tues - Sat, 10 to 5 Sunday, 12 to 4
All Phases of Plumbing Heating and Drain Cleaning Repairs & Installations
Commercial u Industrial u Residential
24/7 EMERGENCY SERVICE
u
Prompt Repairs & Installations at Reasonable Rates Drain Cleaning u High Pressure Jetting u
u
u u
Gas Heating Systems Water Heaters
A/C Service & Repair
(401)
944-5752
384 Market Street Warren, RI 02885 farmsteadri.com
ys. Thursda n o ls a e d Special m! e until 7p Open lat
Fall Decor Harvest Tables Autumn Scents Vintage & More
Fall Open House - Sept. 7 & 8 Learn more at farmsteadri.com A country shop with a twist! Two floors of shopping; antiques, furniture, candles, gifts, original art, and more.
www.statewideplumbinginc.com 3 Locations: Cranston • Providence • Warwick
MP Lic #1523 • MPF Lic #2578 46
the Bay | September 2013
© 2013 Farmstead Mercantile LLC
Taste Drink
by Keith Andrade Farm Market & Café
Flight of the Tequila
Local Produce • Fresh Flowers Artisan Foods • Gourmet Cheeses Art & Crafts
Pick Your Own Apples & Pumpkins
The college libation gets a makeover BMW AUDI MERCEDES BENZ PORSCHE VOLKSWAGEN MINI COOPER
BMW
AUDI
MERCEDES BENZ
VOLKSWAGEN
MINI
We understand German Cars so you don’t have to. Owners since 1972, Gerry and Denis Moreau are Rhode Island's top experts on German cars. Along with their factory trained technicians they have the tools, technology and talent to solve any problem. For a quick, honest and expert opinion call, email or stop by today to book your appointment. Your car will run better. Courtesy drop-off to downtown.
G
E R M A N
Sales &
MO
T O R S
INC
Service
879 North Main Street, Providence, RI 0290 401-272-4266
Email us at: germanmotorshelp@gmail.com MERCEDES BENZ VOLKSWAGEN MINI PORSCHE
morning scourge of college dorms and your namesake is Tila Tequila, it’s hard to be taken seriously. But believe it or not, tequila – yes, tequila – has variety and complexity worthy of connoisseurship. And by connoisseurs, I don’t mean people at a Jimmy Buffett concert debating sugar or salt on their margarita rims. Tequila is made by fermenting and distilling the sap of the blue agave plant, which is native to Mexico. Variations of the process yield different products that generally fall into one of five categories. “Blanco” or “Silver” tequila is bottled immediately after distillation; clean, simple flavors make it the popular choice for mixed drinks. “Joven” or “Gold” tequila is also unaged, but is mixed with caramel for color and flavor; this blend, or “mixto,” makes for a slightly sweeter and smoother drink. The last three categories identify the length of time the tequila has aged in an oak barrel. “Reposado” or “rested” tequila is aged from two months to one year, “Anejo” or “old” tequila is aged from one to three years, and “Extra Anejo” or “extra aged” tequila is aged for over three years. As with other aged spirits, more time in the barrel means more time to absorb the attributes of the wood and mellow the alcohol’s bite. Adventurous palates don’t need to venture further than Bristol to explore all that tequila has to offer. The waterfront restaurant Agave has curated a menu of over 50 tequilas, from wellknown brands like Patron and Cuervo to several that you’ve likely never heard of. Agave offers discounted flights to encourage sampling, so you can explore different ages within a brand, one age across brands or any other combination that strikes your fancy. Since I’m remodeling a home and really can’t handle any more decisions that have over 50 options, I left my flight tasting completely in the hands of Rachel, the head bartender. Knowing I was a tequila rookie, she wisely brought me a broad sample to help direct my taste buds – Corzo Silver,
BMW AUDI MERCEDES BENZ PORSCHE VOLKSWAGEN MINI COOPER
Photography: Rupert Whiteley
When you’re the Sunday
915 Mitchell’s Lane, Middletown, RI 401-847-3912 • Open Daily 8am to 7pm www.SweetBerryFarmRI.com
Work With Seamstress Directly And Save... Providence Media
Purchase OwnxFabric Spot ads:Your 2.125" 2.875" Sofas, Chairs, July 29, 2013
Cushions & more
* Save 1/2 of designer prices * You purchase fabric anywhere * Work with 3rd generation Seamstress directly
Tequila flights at Agave in Bristol
Corralejo Reposado and Don Julio Anejo. The Silver had an immediate burn, and while some fruity flavors eventually poked their heads through, I couldn’t help but think that this style must be the cheap stuff. The Corralejo and Don Julio were remarkably different – a much smoother taste that fills your mouth, clears your nasal passages and warms your belly. Aficionados drink tequila straight, at room temperature. Mixers, lime, sugar and salt mask its flavors, as does serving it chilled. But if you want to ease your way into tequila, Agave also offers a cocktail menu with tequila-inspired concoctions. The most popular is The Perfect Margarita, a drink that causes Rachel to sigh, “I make a million a day.” The Agave version is made with your choice of Patron along with
September 4, 2013 Providence Monthly, Octobe July 31, 2013 East Side Monthly, September I August 6, 2013 Bay Magazine, September is 1. A walk before helps warm up your muscles. 2. Choose a shovel with a bent handle and push snow whenever possible. 3. Lift only what you have to and dump the snow in front of you. 4. Keep the shovel (and snow) close to you with your hands spread apart on theMarnier, handle. triple sec, Grand sour mix and Linda Toti 5. Stretching after is best. lime juice (I’ve read that lime juice is “the key ingredient” to Pain! margaritas, Don't Ignore which is interesting because Mexicans also put lime in their Corona beer… However, I’ve also read that Mexicans use the lime to ward off flies, not to flavor their beer — I wonder if it’s the same logic with lime in margaritas). Whether you’re a purist or a fruity cocktail-er, Agave delivers the tequila goods as well as any place this side of Guadalajara.
Agave 805 Hope Street, Bristol 401-253-1566 www.agavebristol.com
(508) 695-2474
Smooth Sailing Towards Less Pain 147 County Rd. Suite 301A Barrington, RI 401-643-1776 mcvayphysicaltherapy.com
September 2013 | The BAY
47
Join us 10.13.13 PROVIDENCE
Real Estate Opportunities at The Villages on Mt Hope Bay New Construction Coming Soon!
20
13
Kid Fun Run
Sprint down to Francis Street for kids 5-12 years old
Email: Sales@mounthopebay.com to learn more...
Resale Townhomes from $489,000- $639,000 Sakonnet with finished lower level, $598,500
Starts at 10:30am
Register online today! FlamesOfHopeSeries.org PRESENTING SPONSOR GIVE HOPE. GIVE SUPPORT. GIVE LOCAL.
www.GloriaGemma.org
Jewelry Makeover #4 Fourth in a series
one ring, one meaningful design, tells all the stories of your life. 207 SwanSea Mall Dr, Suite 160 • SwanSea CroSSing Plaza SwanSea M a • 5 0 8 - 6 7 3 - 0 5 6 1 • i n f o @ P l a n t e j e w e l e r S . C o M w w w. P l a n t e j e w e l e r S . C o M
48
the Bay | September 2013
Single Level Condominiums Close Out! 2 Units left, $359,000 and $399,000
Compton End Unit, $489,000
Sakonnet End Unit, $639,000
Bridget Little Torrey, 401-575-6522 Meg Little, 401-245-4098 Sales@mounthopebay.com
Taste Dining Guide special advertising section cavrestaurant.com Br (sat & sun) lD $$$
South Dartmouth BlaCk Bass grIlle On Tuesdays, this spot donates 10% of the company proceeds to a local charity, so you can enjoy your delicious meal and leave feeling great. 3 Water Street, South Dartmouth. 508-999-6975. blackmassma.com lD $$$
Tiverton
Bluewater Bar & grill With nautical decor and an open air kitchen, Bluewater Bar & Grill serves up a unique style of contemporary cuisine. Arrive by land or sea to enjoy locally sourced food in a relaxed waterfront setting. 32 Barton Avenue, Barrington. 401-247-0017. bluewatergrillri.com D $-$$$
Barrington MangIa neaPolItan PIzzerIa With renowned whole wheat crust and imported cheeses from Naples, Mangia’s new Barrington location brings fresh and authentic pizza to the East Bay. 296 County Road, Barrington; 401-337-5600. eatmangiapizza.com lD $-$$ PIzzICo With award-winning fusion and Italian food, Pizzico is an upscale eatery that brings Tuscany to Rhode Island. 308 Country Road, Barrington. 401-2470303. pizzicoristorante.com lD $$$
Bristol
Photography: Rupert Whiteley
green eggs Serving up wholesome, delicious breakfast dishes, Green Eggs is the perfect start to your day. 576 Metacom Avenue, Bristol. 401-253-3443. B $ QuIto’s restaurant & Bar Come by Quito’s for classic New England seafood in a cozy atmosphere, complete with views of Bristol harbor.
411 Thames Street, Bristol. 401-2534500. quitosrestaurant.com lD $$$
Portsmouth
nonnI’s Pasta sHoP Boasting the freshest pasta in RI, Nonni’s stuffed shells and delicious Veal Marsala aren’t the only reasons to visit Tiverton. Monday offers $5 martinis, while Tuesday-Thursday is dinner for two for just $22. 1154 Stafford Road, Tiverton. 401-624-3087. nonnispastashop.com. lD $$ tHe Boat House The Boat House has taken a sophisticated spin on traditional “seafood shack” classics and boasts unforgettable scenic water views. 227 Schooner Drive, Tiverton. 401-624-6300. boathousetiverton. com BrlD $$$
Westport BIttersWeet FarM restaurant & tavern Serving up farm fresh homemade cooking, live music Thursday–Saturday evenings and a countryside atmosphere with a sophisticated flair, Bittersweet Farm is great for dining or special events. 438 Main Road; Westport. 508636-0085. BBrlD $-$$$ tHe galley grIlle A great atmosphere for big parties and couples, the Galley Grille offers music Fridays and Saturdays, nightly promotions and contemporary American and seafood cuisine. 66 State Road; Westport. 508-675-7185. lD $-$$$ MarguerIte’s Offering a great hometown feel with locally infused seafood dishes and a variety of entrées, Marguerite’s is perfect for locals and visitors alike. 778 Main Road; Westport. 508-636-3040. www.margueritesrestaurant.com. BlD $-$$$ ten CousIns BrICk oven A great place to chow down, the pizza won’t be the only thing that will have you watering at the mouth at this ItalianAmerican eatery. 977 Main Rd; Westport. 774-264-9700. lD $-$$
FIelDstones grIlle A casual, lively atmosphere makes Fieldstones Grille an ideal place to bring your family and enjoy homemade pizzas, burgers and more. 980 East Main Road, Portsmouth. 401-293-5200. atlanticgrille.net/fs lD $$ sCaMPI A local favorite, Scampi offers traditional seafood dishes, steaks and brick oven pizzas with amazing water views. 657 Park Avenue, Portsmouth. 401-2935844. scampi.me lD $$$
Providence Cav Selected by The New York Times as one of Providence’s five best restaurants, CAV offers award-winning cuisine and ambiance for a sophisticated dining experience. 14 Imperial Place, Providence. 401-751-9164.
DeWolf tavern This historically renovated tavern serves contemporary American cuisine and boasts a picturesque view of Bristol harbor. 259 Thames Street, Bristol. 401-254-2005. dewolftavern.com BLD $$$
key
BYOB
Outdoor Seating
B breakfast Br brunch l lunch D dinner $ under 10 $$ 10–20 $$$ 20+ Late-night Dining Parking lot Valet Parking Family Friendly Find a review on thebaymagazine.com
September 2013 | The BAY
49
guide d e s i g n , d e c o r, r e s t o r e , a n d m o r e
We carry Subzero • Wolf Thermador • Viking Monogram • Kitchenaid GE • Whirlpool • Maytag Bosch and many more! We also carry Grills & Air Conditioners facebook.com/
facebook.com/izschwartzappliance
For Special Offers & Incentives
www.izschwartzappliance.com 508-674-3511 Family owned and operated since 1979
JJ’s
110 Slades Ferry Avenue Somerset, MA 02726
FLOOR
COVERING
OUTLET
FlooR CoveRing FoR All BudgetS
Never Pay Full Price Again! Free In Home estImates Professional installation • Carpet • Ceramic Tile • Wood
• Marble • Granite • Vinyl
30 Years In Business! Featuring Brands Like:
CARRying
Wool Carpeting & Stair Runners
• Glen eden • royal Dutch • antrim Carpets • Godfrey Hirst • stanton
Why Wool?
Stain Resistant • Durable Ages Gracefully
1874 Fall River Ave (Rt 6) • Seekonk, MA (508)336-4860 • www.jjsfloors.com
iner Consign F e er Th New ry v n I ento ta s of E te Jewelry
Down by First Beach!
Liquidators • Estate Sales Quality Furniture • Household Decor Musical Instruments • Air Conditioned 163 Aquidneck Ave. Middletown, RI • 849-9162 Open 7 Days • Open Until 5 on Sundays!
Not Your Average Plumber It’s not too late to cool down with a new ductless minisplit A/C system. These small systems can be installed in any home and make airconditioning efficient and affordable for everyone! Storm season is coming! Install a whole-home generator before the next power outage leaves you and your family in the dark! Reduce your home’s heating bill with a new energy efficient heating system Call today to schedule an appointment for a free estimate. Mention this ad when you call for a $500 Discount on a new boiler, generator, A/C, or solar system.
Come visit us at the Healthy Home Expo Sat. Sept. 7th 10am-3pm at Whites of Westport!
PluMbiNg • HeAtiNg • CooliNg • SolAR
bill battles, Master Plumber
508-636-9080 171 Pine Hill Road Westport, MA
www.theVillagePlumber.com
Gallery
Knights of the realm joust at King Richard’s Faire
Fall into September 1.
Photo courtesy of King Richard’s Faire
September 7-29: One event that’s worth the drive is the annual King richard’s Faire, running every weekend through October 20 in nearby Carver, MA. As soon as you enter this magical forested world, you’ll never want to leave. Lords are leaping, ladies are dancing, knights are jousting and the mead is flowing. Gnaw on a turkey leg as you wander the realm, shopping for corsets and jewelry and stopping to try your hand at archery or to watch a comedy show. $28 adults; $16 children. 10:30am-6pm. 235 Main Street, Carver, MA. 508-866-5391, www.kingrichardsfaire.net.
2.
September 7-8: The Audubon Society provides visitors of all ages with a chance to get up close and personal with many birds of prey at raptor Weekend. See owls, falcons and hawks in live flight demos and take place in educational activities. 10am-4pm. 1401 Hope Street, Bristol. 401-9495454, www.asri.org.
3.
September 7 & 14: Enjoy the final warm nights of summer at Westport Vineyards’ Sunset music series. The winery will feature live music as the sun sets over the grounds. Bring a blanket or chairs; beer, wine and food are available for purchase. $10 per carload. 5pm. 417 Hixbridge Road, Westport, MA. 508636-3423, www.westportrivers.com.
4.
September 7-28: Greenvale Vineyards produces 3,500 cases of wine each year from its 24 acres of grapes. Each Saturday the vineyard hosts a Jazz tasting, your chance to sip seven wines while enjoying live jazz music. $15. 12:30-3:45pm. 582 Wapping Road, Portsmouth. 401847-3777, www.greenvale.com.
5.
September 19: Help improve the health of babies by attending the march of Dimes 12th Annual Signature Chefs Auction. The event will be held at the glamorous Belle Mer in Newport and will feature food by 26 of Rhode Island’s top chefs. 6-10pm. 401-228-1932, www.marchofdimes.com.
September 2013 | The BAY
51
Gallery Calendar by Erin Swanson
September September 1 Don’t miss out on your very last chance to see Jack Sharkey’s The Murder Room at 2nd Story Theatre as part of their Murder In Rep programming. It’s the perfect treat for a late summer day. $25. 7pm. 28 Market Street, Warren. 401-247-4200, www.2ndstorytheatre.com.
September 4 Enjoy a pm picnic at the Newport Art Museum as Shakespeare’s The Comedy of Errors is performed on the museum’s lawn. The play is adapted and performed by the Marley Bridges Theatre Company. 6-7:30pm. 76 Bellevue Avenue, Newport. 401-8488200, www.newportartmuseum.org.
September 1-8 Gallery 4 at Tiverton Four Corners will host 6@4 – An Exhibition featuring a wealth of abstract art. From towering sculptures to smaller geometric abstractions, the genre is well represented. Free. 3848 Main Road, Tiverton. 401-816-0999, www. gallery4tiverton.com.
September 5-26 Every Thursday morning, Barrington Books hosts Children’s Story Hour in its charming children’s section. Miss Margie reads theme-related books geared towards preschoolaged children, followed by craft time. Free. 10am. 184 County Road, Barrington. 401-245-7925, www.barringtonbooks.com.
September 1-30 Newport’s Rosecliff Mansion is the site for the Preservation Society Costume Exhibit featuring 11 dresses from designers including Chanel, Givenchy and Halston. Free with admission. 10am-5pm. 548 Bellevue Avenue, Newport. 401-847-1000. www. newportmansions.org. September 3-24 Head to Wally’s Tap House every Tuesday night for Stump! trivia. This team trivia contest will test your knowledge on a variety of subjects from anatomy to literature to history. Winning teams go home with prizes so bring your smartest friends. 8pm. 13 Crandall Road, Tiverton. 401-6241212, www.stumptrivia.com. September 3-24 Need some help working your computer, cell phone or e-reader? Head to the Tiverton Library every Tuesday for Drop-In Computer Help. Their friendly technology staff will get you up and running in no time. Free. 4-6:30pm. 238 Highland Road, Tiverton. 401-625-6796, www.tivertonlibrary.org.
ONLINE EXCLUSIVE 52
the Bay | September 2013
For
September 5-26 Bring your guitar or just your listening ears: Thursday night means it’s Open mic Night at Tinker’s Nest in Warren. It’s the perfect time to finally perform that song you’ve been secretly perfecting at home for weeks. Free. 9:30pm. 322 Metacom Avenue, Warren. 401-245-8875. September 6-27 Drop by The Coffee Depot on a Friday night for Open mic Night. Try your hand on stage or just relax with a coffee and a snack while listening to some talented local performers. The spot is popular with both college students and an older professional crowd. Free. 7-10pm. 501 Main Street, Warren. 401-608-2553. September 7-28 Saturdays bring the weekly Figure Drawing Workshop at Sandywoods Farm. Most sessions will offer a nude or semi-nude model so the workshop is for ages 18 and above. Paint, draw or sculpt; no instruction will be provided. $14. 9am. 43 Muse Way, Tiverton. 401241-7349, www.sandywoodsfarm.org.
Frerichs Farm Fantasy Faire
September 7-8: Let the folks at Frerichs Farm whisk you away to a magical land of pirates, fairies and enchantment. The Fantasy Faire promises fun for all ages. See a real pirate boat and hear their lively music. Stroll the fairy walkway, shop for unique crafts or take a ride on Snap the Dragon and the pumpkin coach. And speaking of pumpkins, this two-day event will kickoff Pumpkin Palooza, which runs every weekend through the end of October. Make your own scarecrow or take a walk through Western Town. Free. 9am-5pm. 43 Kinnicut Avenue, Warren. 401-245-8245, www.frerichsfarm.com. September 12 Take a Late Summer Nature Stroll at the Audubon Society’s Caratunk Wildlife Refuge in Seekonk. Explore flowers, fruits and animals on this pleasant all-ages hike through fields and forests. $8-$12. 9:30am-12pm. 301 Brown Avenue, Seekonk, MA. 401949-5454, www.asri.org. September 14 Head to Bristol for mornings in the Vegetable Garden at Blithewold Mansion. Tour the vegetable garden
and learn about topics including high-yield succession plantings and space-saving growing techniques. Free with admission. 10:30-11:30am. 101 Ferry Road, Bristol. 401-253-2707, www.blithewold.org. September 14 Common Fence Music welcomes malcolm Holcombe for the third time. Rolling Stone has described this powerful Southern singer as “not quite country, somewhere beyond folk.” $20 advance; $23 door. 7pm doors;
an up-to-date, statewide calendar and to submit your own listings, visit www.thebaymagazine.com
Gallery continued...
Checking Accounts With No Strings Attached! No Monthly Fees
• No Minimum Monthly Balances • No Monthly Service Charges • Online Banking & Bill Pay • Unlimited Transactions 8pm show time. 933 Anthony Road, Portsmouth. 401-683-5085, www. commonfencemusic.org. September 14-15 Be sure to attend Coggeshall Farm’s 40th Annual Harvest Fair featuring demos of historic trades, hands-on children’s crafts, live music, games, local vendors and more. $8 adults; $5 seniors and children 3-12. Reduced rates for members. 10am-5pm. 1 Coggeshall Farm Road, Bristol. 401253-9062, www.coggeshallfarm.org. September 15 Fancy some live entertainment and food truck fare? Come to Local Brew Events’ 3rd Annual Fiddle ‘N’ Folk Fest to hear live fiddlers, enjoy a picnic or indulge in delicious food truck fare. Free. 12-6pm. Haines
Park, Barrington. sydney_mike@fullchannel.net. September 18 New York Times bestselling author Mike Lupica will be visiting Barrington Books to sign copies of his newest work, QB1. The book tells the story of Jake Cullen, a freshman quarterback playing high school football in Texas. 6-7pm. 184 County Road, Barrington. 401-245-7925, www.barringtonbooks.com. September 19 At the Sunset Celebration at Fort Adams you can stroll by the water, enjoy live music, meet local artisans and enjoy delicious food, beer, wine and cocktails. Canons fire at sunset and guided tours are available. Free. 6-10pm. 90 Fort Adams Drive, Newport. 401-841-0707, www.fortadams.org.
Open your account online at peoplescu.com, visit your local branch or call us at 401.846.8930. Isn’t It Time You Banked With A Credit Union?
Small Plate
Prix Fixe menu $25.99
Sun-Thurs (available all night) Fri-Sat (5-6pm)
HaPPy Hour
Half price appetizers, pizza, soups & salads at the bar and in bar area. Mon-Fri (4-6pm) Sun (all night)
monDayS: Complimentary bottle of select wine when you order two or more entrées from the Prix Fixe small plate menu
WeDneSDayS: LaDies’ night: half price on entrées for the gals, Lunch & Dinner
tueSDayS: Men’s night half price on entrées for the guys, Lunch & Dinner
tHurSDayS: Buy One, get One half Price, Lunch & Dinner
SuDayS: KiDs eat Free! For each adult entrée ordered, get a Free kids meal
Photo: Lisa Cusick
A writer’s series event at Partners Village
September 1-28: Exciting things are happening weekly at Partners Village Store in Westport. Stop by every Saturday through October 26 between 9-10am for Harvest Yoga outdoors. Breathe in the fresh country air as you bend, stretch and meditate your way to health and serenity. Or engage your mind with the Writer’s Series featuring author Therese Fowler’s Z: A Novel of Zelda Fitzgerald on September 20. 865 Main Road, Westport, MA. 508-6362572, www.partnersvillagestore.com.
Check us out at StoCKFooDGrouP.Com
308 County Road, Barrington, RI 401.247.0303
September 2013 | The BAY
53
Someone to count on … Concord Companion Services helps seniors enjoy the comfort of living at home by offering a helping hand with daily tasks. Whether you could use some help just hours a week or an in-home companion 24-hours a day, Concord Companions can be available anywhere in Rhode Island with just two hours notice. Our accredited services are fully bonded and insured.
Visit our website to see a full list of services. private duty companion care • light housekeeping errands & appointments • laundry • home health aide shopping • overnight care • meal planning medication management
www.ConcordHomeCare.com
401-725-8400
Specialized and Emergency Care for Your Pets
Ocean State Veterinary Specialists and Bay State Veterinary Emergency Services offer emergency care 24 hours per day 365 days a year • Servicing dogs, cats, pocket pets, reptiles and birds
Ocean State Veterinary SpecialiStS 24 Hour EmErgEncy SErvicE
1480 South County Trail East Greenwich, RI 02818 401.886.6787 www.osvs.net
54
the Bay | September 2013
• Board Certified Specialists available by appointment • Specialty services include: Internal Medicine, Radiology, Surgery, Oncology, Neurology, Ophthalmology, Avian/Exotics, and Critical Care • We are fully equipped with the latest advances in veterinary technology including MRI and CT
Bay State Veterinary emergency SerViceS 24 Hour EmErgEncy SErvicE
76 Baptist Street at the intersection of Rts 6 & 136 Swansea, MA 02777 508.379.1233 www.bsves.net
Gallery On Stage by Sarah Bertness
A Rising Star
Meet Alissa Musto, a Rehoboth-born music prodigy Alissa Musto’s poise and professionalism resonate in every note the 18-yearold pianist and singer-songwriter hits on her piano. I’m mesmerized by her hands as they fly across the keys, effortlessly switching from Billy Joel to Bach and a Boogie improvisation. Winning her first music contests while still in the 12-and-under category, Musto’s star has been rising ever since. Her on-stage skill and magnetism has taken her from talent searches and national television airwaves, to opening for jazz legend Wynton Marsalis. The Rehoboth native shows no signs of slowing down (she’s headed to Harvard this month) as she continues a Saturday night residency in Portsmouth and will finish recording her debut album in the next few months.
Photo courtesy of Alissa Musto
How did you get your start playing the piano? Do you come from a musical background? I started playing when I was five. I come from a family of professional musicians; my dad is also a “piano man.” My uncles and great-uncles play professionally and my grandparents were professional dancers. Music was always something that was in the house as I was growing up and my dad definitely had the biggest influence on me to start playing. I used to sit by the door with a toy guitar and insist I was going to my dad’s shows. I started studying classical piano and eventually opened up to jazz, rock and other genres as well as singing. What has been your most memorable performance to date? I’ve had a lot of unique and memorable experiences playing piano. I meet so many people and learn something new with every performance. However, I think my all-around most memorable performance was at the 2010 Wonderworld TV Awards when I won Piano Act of the Year. It was actually filmed pretty local, at the Lowell Memorial Auditorium. I met other performers my own age from around the world. At
Pianist Alissa Musto starts at Harvard this month
the time it was the biggest audience I had ever performed for with a sold out crowd of over 2,000. I also thought it was really cool that the production company put me up in my own hotel room. The performance itself was also really fun. In this particular performance, I “lit” the grand piano on fire. It was actually a fog machine giving off the impression that smoke was coming out of the piano, but the audience still found it pretty entertaining. Who are your musical inspirations? If you could meet any artist and talk about your craft, who would it be? My biggest musical inspirations of all time are Bruce Springsteen and Billy Joel, hands down. Not only are they great musicians, singers and songwriters, but they are great entertainers, too. I would love to have the opportunity to talk to Bruce Springsteen about performing and being a musician/songwriter. In particular, I’d love
to discuss his first album, which isn’t too well-known because he was still starting off when it was released. It also doesn’t have as much commercial appeal as his more popular albums like Born to Run. As an upcoming musician myself, I’d love to talk to him about that album and how it helped launch him to the next step. I’m also a pretty big fan of Marina and the Diamonds, who is a pretty big pop star in Europe right now, as well as Blondie, Bob Dylan, the Beatles and Frank Sinatra. What are your plans for the upcoming year? Where would you like to see your music take you? This September will be my start as a student at Harvard University. I’m part of a really great program there that will allow me to attend class part-time in order to concentrate on my musical endeavors. When I was applying to schools, I figured that I’d have to choose between a good education
and my music. Luckily, I don’t have to pick one over the other. To me, it will really be the best of both worlds. I’m finishing up my first full album and hope to be finished recording within the next few months. I’ll still be performing at Scampi on Saturday nights as well as writing, practicing, recording and promoting my CD in between classes. Ultimately, I’d love to get signed or go on tour someday as a performing artist. It’s always been a dream of mine and it’s something I’ll always work towards. I know how hard it is to achieve that though and I really don’t expect a “big break” in the next year. For now, I want to focus on my education and further develop as a musician and artist. I just want to keep working and improving so that when “my time” comes, I’ll be ready. Catch Alissa on Saturday nights from 6-10pm at Scampi’s Restaurant at 657 Park Ave in Portsmouth. www.alissamusto.webs.com.
September 2013 | The BAY
55
Gallery Artistry by James Merolla
Toying with Perception A Smithsonian-bound collagist emulates life with scraps
Now Accepting Resumes for Editorial, Marketing, Design, Multimedia and Photography Internships Send your resume and sample work to: resumes@providenceonline.com
Providence Monthly | East Side Monthly SO Rhode Island | The Bay
56
the Bay | September 2013
Tom Deininger creates large collages with found materials
I make everything from paintings to short videos and really everything in between. I am probably most wellknown for large found object assemblages or ‘wall reliefs’ that look like representational paintings from a distance but are very abstract amalgamations of consumer detritus up close. “This work came from a process of pulling on a ball of string and just allowing things to happen,” he adds. “It was a way for me to challenge myself in a variety of artistic frameworks. All of my work ultimately was born from drawing and painting. The first objects I used were old license plates and scraps of wood. All the objects are kind of unusual in their own way.” Like other true artists (not the repetitive hacks who try to pass themselves off as such), Tom’s unique style roughly reveals his own vision of the world. You have to be scrappy to work from scraps. “I don’t worry about what others are doing. I try just to be myself,” he says. “However, I do look at all kinds of art from ancient to modern for inspiration and ideas. I enjoy looking almost as much as I like making. I don’t really know what
the public thinks about me because I don’t even know what I think about me. The best reaction and the worst reaction (to my work) were one in the same, I think. Attraction and repulsion are actually more similar than most people want to admit. What gets under our skin generally holds a kernel of truth. And I like to make Trojan Horse-like pieces that attract and appall. I am interested in delivery systems that unravel things we might not want to think about.” Exhibiting in both commercial galleries and museums, Tom is currently working on a few pieces for the Smithsonian in October. “It’s been a process that has been going on for a few years now,” he says. He is humbled at the thought that his work will be on display with other great works of art, finishing the circle that transformed him from viewer to artist years ago. “I think when I stood in front of the statue of David I was just so incredibly honored to be a member of a species that could execute such an amazing thing,” says Tom. www.tomdeiningerart.com.
Photogarphy: Ed King
Gain Experience Make Connections Have Fun!
On first blush, viewed straight on, Tom Deininger’s large collage looks like an homage painting to Monet’s impressionistic Water Lilies, the one with the Japanese bridge. Until you get closer, and realize, with jaw-dropping shock, that the “painting” is really an incredibly complex three-dimensional amalgamation of hundreds of discarded plastic toys: the yellows, Bart Simpsons or SpongeBobs; the greens, Kermit the Frog. Deininger, 43, toys with the eye, the mind, sight lines and how our brain sees. How good is he at turning another person’s trash into an artistic treasure? The Smithsonian Museum of American Art has commissioned three pieces for an October display that they first saw at one of his private exhibits. A former waiter, cook, dish washer, taxi driver, construction worker, white water raft guide, surfer and snowboarder, Deininger did almost everything to make a buck before becoming a full-time artist. He attended Salve Regina University, majoring in art. Several awards and a wife and four children later, Deininger works in Bristol, very close to his home, “so I can be disturbed by my wife and kids when they need it. The history of Bristol is kind of inspiring in a weird and twisted kind of way,” says Tom. He works out of a very raw 8,000-square-foot brick building in the Bristol Industrial Park on Wood Street. It has large walls on wheels, so reconfiguration is easy. Usually, many of his projects are going on simultaneously. There are big bins filled with plastics sorted by color and kind; bins filled with action figures, others twisted with wires, shoes, others consumed by fabric. There are milk crates filled with a variety of magazines and mail-order catalogs, video equipment and old TVs, and, of course, paints and easels. There is also a large movie screen and huge bookshelves, and skateboards for transportation. “My process is a kind of controlled chaos. A.D.D. has a way of fostering that kind of habit,” says Tom. “What I do in a nutshell?
Olde China Trader High quality Chinese antiques and products reminiscent of the China Trade in the 19th Century
William Raveis
The Largest Family-Owned Real Estate Company in the Northeast T
ON
FR TER A W
T
ON
FR TER A W
Continuing to sell online and by appointment from our Bristol Warehouse 57 Smith St., Bristol
2 bed, 1 bath single level home. The perfect retreat for a sailing enthusiast or romantic.
$375,000 Terri Ferreira
Unit 103S Stone Harbour, Bristol Pied-a-terre, balcony, fireplace and waterviews. Enjoy the pool, fitness and marina includes 2 car garage.
$ 434,000 Jackie Cranwell
NT
G
TIN
RO ERF
IS WL
T WA
NE
For appointment call:
mike 401-243-4511 | mary 401-378-8483 marie 401-499-7021 Warehouse: 244 Metacom Ave (Rt. 136) Bristol, RI oldechinatrader@hotmail.com
www.oldechinatrader.com
Traditional New York Style Pizza
9 Harrison St., Bristol
6 Candy Ct., Barrington
3 Bed, 1.5 Bath. On the Kickemuit .One level, year round or vacation home.New kitchen & addition. 150’dock with electricity and water.
Beautiful updated garrison colonial. Granite kitchen, vaulted ceiling in LR, gas fire place, AC, hardwoods, landscaped yard.
$479,000 Tery Pedro Matrone
$ 514,000 Melinda Birs
423 Hope Street • Bristol, RI • 401-396-9849 www.wrrealty.com
Join us 10.13.13 PROVIDENCE
“The sauce is perfect and the whole wheat crust is amazingly full of flavor. Simply delicious!... Highly Recommended” –Best of City Search 2009-2010
20
13
Pink Pump Palooza
High Heel 50 Yard Dash Starts at 10:15am
Register online today! FlamesOfHopeSeries.org PRESENTING SPONSOR
296 County Road, Barrington • 401-337-5600 www.eatmangiapizza.com
GIVE HOPE. GIVE SUPPORT. GIVE LOCAL.
www.GloriaGemma.org
September 2013 | The BAY
57
Taste Test
by Rebecca Greenberg
Pick of the Season As far as pastries go, nothing says élégance and saveur quite like a fruit pie. With the apples, peaches and berries reaching the peak of their season, we couldn’t help but indulge in some fresh from the oven varieties. Read on to taste some of our local faves.
Gala Galette
Yum-berry Yen
Wishing Stone Farm’s sweet little galettes might have won the cuteness contest: we loved the caramelized sugar that bejeweled the top dough folds and the savory, juicy filling. The peaches and blueberries had obviously just been picked. 25 Shaw Rd, Little Compton. 401-592-0285. www.wishingstonefarm.com
We evidently received Sweet Berry Farm’s signature pie – the assorted berries had the irreplaceable natural sweetness you find in the ripest of fruits. When we saw the braided crust and latticed center, we knew it had been baked with love. As one of our staff-members said, “it’s like grandma made it.” 19 3rd Beach Rd, Middletown. 401-847-3912. www.sweetberryfarmri.com
Cinnamon Crunch
Peach-a-Palooza
The best part about the Johnson’s Roadside Farm apple pie – apart from the gently cooked apple slices – was the buttery, flaky pastry crust that gave it an ideal crunchy consistency. The light cinnamon and lemon zest finished the pie with a subtle, delicious taste. 445 Market St, Swansea. 508-379-0349. www.farmfresh.org
Young Family Farm’s peach pie had the ying and the yang of tartness and sweetness. The mellow, generously sized peach wedges melted on our tongues and our teeth joyously sank into the pie’s signature soft crust. 260 W Main Road, Little Compton. 401- 635-0110. www.youngfamilyfarm.com
58
the Bay | September 2013
The Bath Cove www.thebathcove.com
145 Faunce Corner Road North Dartmouth, MA 02747 508.997.5466
305R Oliphant Lane Middletown, RI 02842 401.846.8680
VibrAcoustic‰ technology combines music with water for a bathing experience like no other. Plug in and rock out to your favorite playlist, or just lie back and relax as the vibrations surround your body and resound both above and below the waterline. Choose one of four compositions or listen to music from your own device. Pump your playlist through a VibrAcoustic bath at our local KOHLER‰ Showroom. Or learn more by visiting KOHLER.com/VibrAcoustic. Embark on an epic journey of music and vibration through the VibrAcoustic‰ video.
729 Hope Street, Bristol • 401-254-1900 • 1-888-315-2100
RESIDENTIAL & COMMERCIAL
Rondeau Associates
ton0 g n rri 9,00 a B 29 $
FINE HOMES & ESTATES
www.c21rondeau.com
ol ist ,000 r B 9 4 $6
n rre 900 a W 69, $3
Hampden Meadows! JoAnn Silva 401-439-8861
RELOCATION & INTERNATIONAL
Country Charm! Roseann Dugan 401-378-8451
A Piece of History! Ryan Fonseca 401-489-0065
Making a difference one home at a time! ton0 g n rri 9,00 a B 33 $
r ive00 R ll 0 Fa 549, $
Unsurpassed Elegance! Barbara Hanaway 508-776-8773
ol ist ,900 r B 4 2 $5
Rumstick Area! Mary Jo Tavares 401-297-1399
Downtown! Paula Martel 401-447-6805
A special thanks to our loyal customers! License #:B 15068 2011 Century 21 Real Estate LLC. CENTURY 21® is a trademark licensed to Century 21 Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each office is independently owned and operated. All information deemed reliable but not guaranteed. Prices subject tochange. If your property is currently listed with a real estate broker please disregard this offer. ©