Residential PRoPeRties ltd.
Barrington: nayatt Point circa 1817 carriage house-rebuilt in 1950 completely renovated. 5 bed, 3 baths,2 1/2 baths. gourmet kitchen, tall ceilings, architectural details, charming family room, fabulous great room, lovely master suite.1st floor guest suite and Walk to Water! $1,395,000
Barrington: one-of-a-kind expanded colonial on 1/2 acre steps from the water! Many updates including kitchen with granite and stainless appliances, counter for 6 open to dining area and family room. Cozy Living room with fireplace and built-ins. Master bedroom with large bath and more! $839,000
Barrington: newly updated 4 bedroom, 2 bath Cape on spacious wooded lot. granite and stainless kitchen, Hardwood floors, sun-filled living room with fireplace, deck and walk out partially finished lower level. Minutes to shopping, dining and local veg. farms. Move in Condition! $320,000
Enjoy this over-sized raised ranch with updated kitchen and baths. the lower level has family room, bedroom, bath and laundry room. Spacious 2 car garage,and fenced yard. Walk to the water from this alfred Drowne location! no flood insurance required. $399,000
Barrington: Prime adams Point location! Elegant 3-story water-view colonial, rare 5 acre parcel, deeded access to beach! Beautiful dining room, fireplaced living room, fabulous great room, charming den, inviting screened porch, stone walls, terraces, privacy! $1,300,000
Fabulous westerly water views and access to bike path. three level townhouse with many upgrades-updated kitchen, hardwoods, new baths, newer furnace, aC condenser & water heater. WoW!! $769,000
narraganSEtt: Waterfront estate on narragansett Bay! 4 rolling acres to private beachfront, spectacular 6 bedroom historic tudor in magnificent condition, beautiful wrap porch, 4 fireplaces, exquisitely scaled rooms bathed in sunlight! Landscape design by olmstead. $4,260,000
BriStoL: Completely renovates one level with sparkling new kitchen, baths, appliances and more! Bright corner unit with Master suite on first, private guest suite on lower level. Enjoy fabulous sunsets, and all north Farm amenities. Buyer pays 1/2% to nFCa $569,000
Barrington: Historic signature property representing the unique character of alfred Drown neighborhood. thoughtfully renovated with exquisite details, period restoration. Luxurious designer kitchen and baths. Custom mill work. Elegant gardens - brick/ stone patio. $1,050,000
259 County Road Barrington 401.245.9600
Rhode Island’s Real Estate CompanyŽ
ResidentialProperties.com
Contents Photography: (L) FS Ranger Solan Jensen, (R) Rupert Whiteley
October 2014
East Providence artist Kathy Hodge (left) at her Artist-in-Residence position in Alaska
49
This Month 18 The Water’s Fine
Check out McBlarney’s in Warren
37
25 Live Well Keeping home design all in the family in Barrington 27 Homestyle 30 Whole Body 33 Shop Around 35 Style Connoisseur
A closer look at some environmental issues in Narragansett Bay
21 Rise and Dine
37 Taste Delicious pub fare in Warren 39 Review 40 News Bites 41 Taste Connoisseur 42 Rhody Bites
A delicious bite of breakfast and brunch restaurants
45 Gallery
Every Month 5 Editor’s Note/Letters
Ye olde October is in full swing 46 Calendar 49 Artistry
50 Taste Test We finally got a piece of the pie
7 TheBayMagazine.com
11 The Buzz
On the cover: Breakfast at Simone’s Restaurant in
Getting in the Halloween spirit
Warren. Photography by Michael Cevoli.
12 On the Bay 15 Bay Views October 2014 | The BAY
3
You’ll Remember This Day Forever... The Bay, 1070 Main Street, Suite 302 Pawtucket, RI 02860 • Fax: 401-305-3392 www.thebaymagazine.com @TheBayMag thebay@thebaymagazine.com For advertising rates call: 401-305-3391
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Southern New England's Largest Ski and Snowboard Shop
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15% Off All Obermeyer 2015 Basic Essentials Pants » Custom Boot Fitting » Performance Tuning » Apparel • Skis • Snowboards • Rentals » Kids Packages and Leasing starting at $99.95 105 Chestnut Street, Warwick • (401) 781-4444 95 to Exit 15 in Warwick www.RISkiShop.com • Open 7 Days a Week
Free Lift Ticket With The Purchase Of Select Items
Fall Has Arrived At
Judith Gardner Photographer
(Rain date Oct.25th) 3124 East Main Road (Rt. 138), Portsmouth, RI • 401-683-3124 Mon.,Wed.-Sat. 10–5:30, Sun. 12–4 (closed Tuesday) • www.CoryFarmsRI.com
In Rhode Island!
Nicole Greenspun: Nicole@ProvidenceOnline.com Kristine Mangan: Kristine@ProvidenceOnline.com
career as a photographer by
Courtney Melo: Courtney@ProvidenceOnline.com
spending eight years free-
Dan Schwartz: DanS@ProvidenceOnline.com
lancing for East Bay Newspa-
Elizabeth Riel: Liz@ProvidenceOnline.com
pers. This month marks her
Kimberly Tingle: Kim@ProvidenceOnline.com
winning
photographer,
she
holds a Certification in Digital Island School of Design. Whether capturing a windswept rocky shoreline, the spirit of a community, or the
4
the Bay | October 2014
Keith Andrade: @AndradeK Erin Balsa Alastair Cairns Andrea E. McHugh: @NewportStyle Jamie Merolla
passion for the maritime his-
Nina Murphy
flected in her work. She has
Stephanie Obodda: @StephanieDoes Tony Pacitti: @TonyPacitti Dale J Rappaneau, Jr
a line of greeting, post cards
John Taraborelli: @JohnnyTabs
and prints in both traditional
Cindy VanSchalkwyk
and digital art throughout
Interns Emily Davey Claire Flanagan Elizabeth Gallagher Alexandra Morel
Butternut Squash Ravioli with Sautéed Apples in Butter & Sage
tend the opening of her lat-
Open Monday-Thursday 11am-9pm | Friday, Saturday & Sunday 11am-10pm
Contributing Writers
joy of the seasons, her deep
the East Bay. You can at-
1154 Stafford Road, Tiverton • 401-624-3087 • nonnispastashop.com
Contributing Photographers Mike Braca Janice Lee Kelly Michael Cevoli Force 4 Photography Brian DeMello Rupert Whiteley Judith Gardner
Photography from The Rhode
This Month’s Special:
Our fresh Butternut Squash Ravioli is also available for sale in our fresh pasta retail shop along with other ravioli such as Pumpkin, Cheese, Meat, Spinach, Vidalia Onion and much more.
Graphic Designer Caitlin Musso
Judith Gardner launched her
tory of Rhode Island is re-
The Freshest Pasta
Assistant Art Director Veatsna Sok
Ann Gallagher: Ann@ProvidenceOnline.com
ing for The Bay. An award
for our ARTISAn'S FAIR & FAll CElEbRATIOn
Advertising Design Director Layheang Meas
Account Managers Louann DiMuccio-Darwich: Louann@ProvidenceOnline.com
five year anniversary shoot-
Join us Saturday, October 18
Art Director Meghan H. Follett
est show of fine art photography works on October 17
Member of:
Audited by:
at 5:30pm at Re/Max Rivers Edge in Bristol.
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 ©2014 by Providence Media, All rights reserved. Printed by Gannett Offset.
Editor’s Note
TASTE oF THE HIll
Delicious Beginnings Sure, a nice dinner is always pleasant. But there’s something singular about getting up early and going out for a delicious breakfast. You could cook for yourself, but don’t bacon and eggs taste better fresh off someone else’s stove? This month, we take a look at breakfast and brunch restaurants – some which offer a quick meal to go, and some of which have white linens and gorgeous views, perfect for sipping a mimosa and savoring the moment. Read on, and then get a taste for yourself. Also this month, we take a closer
look at some environmental issues in Narragansett Bay, head into the kitchen at Avenue N, celebrate the opening of Hope & Main, the local food incubator kitchen in Warren, and find fun ways to get spooked this Halloween. Enjoy the fall.
from our readers Artfully yours Thanks so much for the wonderful piece in The Bay [“Booking It,” September 2014]! Now to go collect 20 copies and send to all our relatives. Many thanks for your time, talents and the fabulous opportunity to spotlight our books. All the best, Anika and Chris Denise
CorreCtion In our September cover story, we incorrectly printed the address for Deni’s Closet. The store has moved to 937 Main Road in Westport. We regret the error.
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
Federal Hill’s Premier Food and Wine Event Wednesday, November 12th, 6 - 9pm Botanical Center at Roger Williams Park 1000 Elmwood Ave, Providence, RI Valet Parking by Valet Connection Sample food from over 20 vendors including Siena, Pane e Vino, Rasoi, Sin Bakery, Julians, Angelo’s, Zooma Trattoria, Palmieri’s Bakery, Pranzi Catering, Trattoria Roma, Narragansett Creamery, Orange Leaf, Spirito’s Restaurant, Edible Arrangements, Fire Works Catering, Just Ellen’s Catering, and El Rancho Grande. Sponsors: Salon Panache, Cardiovascular Institute of New England, Danny DeHoney, The DeHoney Group/Ameriprise Financial, AccuCare Pool Supply, and Shanix Technology Media Sponsor: This is a fundraising event for
Federal Hill House
Welcoming generations of people in need since 1887
Purchase tickets online at: federalhillhouse.org or call 401-421-4722
October 2014 | The BAY
5
Go ahead... We’ve got your back.
Dr. Javier Ramirez, DDS
Se habla EspaÑol & Ele fala Português
October Promotions!
best brunch
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best wine list
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6
the Bay | October 2014
w h a t ’s h a p p e n i n g o n
THeBayMagazINe.coM BER ER
www.heyr
Celebrating Over 30 Years of Quality Child Care Est. 1984
SEPTEM
re! NOVEMB e and mo 2014 • Fre festivals outdoor Pumpkin penings, hap patc hes, haunted haunted happenings patches, SEPTEMBER kin , outd mp oor andival Pu more! NOVEMBER s and mor , outdoor festivals fest SEPTEMBER Pumhaunted e!• Free 2014 pkin pa happenings Pumpkin patches, NOVEMBER tches, 2014 • Free haunte d happ y.com ening hod s,eyr www.h outdoo r festi vals an d mor SEPTEM e! hody.com www.heyrhody.com
Register now for Back to School
Sakonnet Early Learning Center, Inc.
We focus on all of your child’s needs... Deborah, M. Raposa, Dir. • Licensed by RI DCYF All Teachers are Certified by the American Red Cross in CPR & First Aid.
NOVEM BER 2014 • BER Fr ee
www.h ey
rhody .com
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 Bright Stars, RI’s Quality Rating
(401) 624-6327 • 752 East Rd., Tiverton sakonnetearlylearningcenter.com • email: info@sakonnetearlylearningcenter.com
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W E B E XC L U S I V E Hey Rhody! Freak out over Fall Crisp air kisses, rosy cheeks and pumpkins adorning your neighbor’s front porch… it’s official, autumn is here. For everything you need to know about the post-summer season in RI – from mazes, to apple picking, to the most haunting Halloween experiences – check out our online Fall Guide.
Plus: We’ve got 10 reasons why you need visit Barrington right now!
PA R T Y W I T H U S Looking for some drama? The Providence Public Library and TEN31 Productions present Mysterium: The eternal Masquerade, a one-of-a-kind arts-inspired Halloween adventure. Guests will enjoy captivating performances and signature food and drink, all while partying in one of Providence’s prime and unique venues.
WIN THIS Win gift certificates to local restaurants Follow us on Facebook for details
FO L LOW U S Because we’re awesome on social, too
facebook.com/TheBayMagazine
@TheBayMag
@TheBayMag
DINE WELL Our statewide dining guide will keep you informed and well-fed
RhodyBites.com
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3 WATER STREET SOUTH DARTMOUTH, MA (508) 999-6975 BLACKBASSMA.COM October 2014 | The BAY
7
For more Back To School offerings, visit TheBayMagazine.com
ADMISSIONS BREAKFAST Thursday October 30, 2014 8:15am to 9:30am
OPEN HOUSE
Open Campus: Wed., nov. 5
& BOOK FAIR
Saturday, November 15, 2014 10am to 1pm
French & English books for Pre-K through Grade 8. Come learn about our dual language programs.
FRENCH-AMERICAN SCHOOL OF RHODE ISLAND learning through languages
75 John Street, Providence, RI 02906
•
Tel 401.274 3325
•
www.fasri.org
What would you do if your child couldn’t learn?
St. Philomena School
OPEN HOUSE SAtuRdAy, dECEMBER 7, 2014 1:00 tO 3:00 PM We are a nationally recognized private special education school for children with complex learning profiles. Our expert, caring team of professionals, state of the art sensory arena, small class size and unique Immersion Model provide students with an optimal environment for academic and social success.
Learn more at www.thewolfschool.org
“ Rather than my child always struggling to fit into a school, this school strives to fit my child.” –A Wolf School Parent
215 Ferris Avenue • East Providence • Rhode Island • 02916
St. Philomena School
Accepting Applications for Fall 2014 Grades K, PK, 2, 3, 4, 5 & 6 Call now for a tour 401-683-0268, ext. 114
Open House, Wednesday, October 8 Program and Tours: 9:30 A.M. & 1 P.M.
forever... forever...
A U.S. Department of Education Blue Ribbon School of Excellence ● A STEM School
A CATHOLIC SCHOOL • PK-8 • FULL DAY PK & K A WARM, NURTURING COMMUNITY • RIGOROUS ACADEMICS TRADITION • TECHNOLOGY • EXTENDED DAY CARE• FOREIGN LANGUAGES • AFTER SCHOOL PROGRAMS • EXCITING CULTURAL AND ATHLETIC ACTIVITIES • NARRAGANSETT BAY CAMPUS SISTERS FCJ • 324 CORY’S LANE • PORTSMOUTH, RI • WWW.SAINTPHILOMENA.ORG
Gabriel A. Cooney
At Wheeler — 4 6:1 student teacher ratio
GORDON SCHOOL AcAdemic
RAciAlly diveRse
open house
child-centeRed
saturday, november 1, 10am thursday, January 22, 9am
Financing Your Child’s Education, a financial aid workshop on Tuesday, November 18, 6:30pm
www.gordonschool.org Nursery to eighth grade, East Providence, RI 401-434-3833
Who Says You Can’t Have It All? ACCEPT the CHALLENGE SEE things DIFFERENTLY Get Your HANDS Dirty
4 Extraordinary faculty & curriculum 4 $3.3 million in annual need-based financial aid
open house
saturday, november 22, 9 a.m. - noon 216 Hope Street, Providence, RI 02906 ‒2246 phone: 401.421.8100 web: www.wheelerschool.org in the heart of college hill since 1889 Nursery - Gr. 12 | Coeducational | College-preparatory | Independent NOTICE OF NONDISCRIMINATION POLICY: The Wheeler School does not discriminate on the basis of race, color, sex, religion, national origin, sexual orientation or disability in the administration of its educational, admissions, and financial aid policies, faculty and staff recruitment and hiring policies, athletics or other programs or activities administered by the School.
MBe
A LEADER
FIND Your VOICE MAKE Some NOISE MAKE Something BETTER Fit in by STANDING OUT
UP CLOSE: Not your typical Open House OPEN HOUSE Saturday, October 25 • 10:00 am - 12:00 pm
Be here Saturday, October 18, 10 a.m. to 2 p.m.
for a celebration of play, passion and purpose. college prep | arts | athletics summer programs | grades 6-12 | co-ed 660 Waterman Avenue | East Providence, RI 401.438.5170 | www.providencecountryday.org
Register online today at mosesbrown.org/admissionsevents MOSES BROWN SCHOOL Early Childhood - 12th grade, co-ed Where Quaker Education builds confidence & character
FOR THE HONOR OF TRUTH
William Raveis
The Largest Family-Owned Real Estate Company in the Northeast
421 Homestead Avenue Prudence Island
18 Campbell Street, Warren
Beautiful 2.55 acres up on a hill overlooking Narragansett Bay. Great year round or vacation home. Plenty of bedrooms and land to entertain many. Walk to beach for a relaxing day. Enjoy your huge lot or subdivide it. A must see property!
Well done 2 bedroom, 1 bath home near to downtown. Off street parking. Walking distance to the beach, bike path and local venues.
$257,500 • Erin Venditti 401-255-5019
$435,000 • Cathy Sousa 401-474-8306
210 Narragansett Avenue Barrington
366 Park Avenue, Portsmouth
A great place to call home. Move right in to this open and airy cottage. Cathedral ceilings, stainless steel appliances, cooks kitchen, efficient heating system. Steps away from Marina and Park. Come take a look!
652 Wood Street, Bristol
Wonderful opportunity to reopen a medical facility or professional offices. Over 8000 sq ft of building area, 4500 of warehouse space was converted into medical offices in 1991. Some features include loading dock, central air and handicap access.
$369,900 Tery Pedro-Matrone 401-499-8245
33 Holliston Avenue, Portsmouth
54 Beach Road, Bristol
Just walking distance to Narragansett Bay & bike path, this West Side Bungalow has wonder potential. Beautiful wood shingled roof, large deck, two car garage & possible separate buildable lot; buyer must seek approval. DON’T MISS OUT ON THIS CHANCE!
$374,900 Tery Pedro-Matrone 401-499-8245
7 - 9 Calder Drive, Warren
Incredible views of the Sakonnet, this 2 bed bungalow has potential for future development. Great retirement home in an up and coming community or for investor/developer to take to the next level! Corner lot, off street parking, full dry basement.
This spacious 2 bedroom, 1.5 bath Cape w/modern interior offers 2nd fl. lofted BR’s overlooking cathedral ceilings w/beams & skylights adding lots of light & interest to the LR space. Look out the window lined sunroom to a private fenced yard w/cozy gas stove.
Charming Touisset Home with plenty of space and the opportunity to make updates. Enjoy the waterviews from many rooms, porch and deck. Additional building makes a great guest house, office or studio. Community Association Available.
$265,000 • Mandie Sullivan 401-474-1861
$256,675 • Paula Silva 401-996-9855
$350,000 • Erin Venditti 401-255-5019
$257,500 • Erin Venditti 401-255-5019
16 Overhill Road, Warren
221 Hope Street, #13, Bristol
Sellers say sell! Spacious 3 bedroom ranch on 17,000 sq. ft. plus -corner lot. Hardwood flooring. Family room on lower level. 2 car garage. Private beach association. Probate in progress. Buyer home warranty!
Waterfront with southern views down Narragansett Bay! Living room, 2 bedrooms, good kitchen and bath. Low taxes & condo fees. Acre of privacy & gardens for grilling & relaxing and access to Union St sandy beach. A gem on Hope St
$249,000 • Ferreira Ballard Team 401-659-5537
$285,000 • Cranwell Team 401-742-6393
36 Everett Ave, Bristol
NOT your average Waterfront Cottage! Exceptional & captivating on the natural banks of the Kickemuit River.A water enthusiasts dream, includes moorings.Custom Interior offers Open Fl Plan,Beachstone FP,Exp Beams,HDWDS & more.Great Condo alternative!
$625,000 • Paula Silva 401-996-9855
413 High Street, Bristol
Spacious renovated space with new roof, windows, plumbing, ceiling, updated electric & radiant heat! Located downtown in high traffic area with great investment opportunity to purchase music school. Lots of potential for food/bev/retail/office/etc!
$352,000 • Zach Pezzullo 401-862-9465
Sandra Andrade | Suzan Ballard | Melinda Birs | Sheila Clark-Lundy | Paula Cornell Jacqueline Cranwell | Ron Cranwell | David Enstone | Terri Ferreira | Karen Kestenberg Tery Pedro-Matrone | Tracey Mulvey | Zach Pezzullo | Elizabeth Rene | Andy Shapiro Paula Silva | Cathy Sousa | Mandie Sullivan | Paula Wolfang | Erin Venditti
www.WRRealty.com Bristol | East GrEEnwich | Portsmouth | wEstPort | nEwPort | ProvidEncE
423 Hope Street | Bristol, RI | 401-396-9849
The Buzz
Photo: Courtesy of Fortress of Nightmares
People and places on the bay
Getting in the Halloween Spirit Fortress of Nightmares at Fort Adams
Whether your brand of Halloween fun is “all candy and sparkles” or “things that go bump in the night,” we’ve got you covered. Turn the page to read about spooky happenings going down all month long. After all, Halloween is too awesome to be contained in just one day.
October 2014 | The BAY
11
Buzz on the bay OcTOBer is BOO-Tiful
Spooktacular Scares Fun Halloween events all month long is fun for the whole family – those who come in costume receive $1 off admission to the maze. 133 Middle Road, Portsmouth. 401-683-1444, www.escobarshighlandfarm.com For all fun and no fright, head to the Audubon Society’s Caratunk Wildlife Refuge in Seekonk for Mother Nature’s Halloween Hikes on October 25. Families will encounter costumed woodland creatures that explain the myths and legends about Halloween. Refreshments and children’s activities will greet you on your return. 401-949-5454, www.asri.org You’ll be sleeping with the lights on after the Rhode Island International Horror Film Festival, happening in Providence from October 20-26. The festival, now in its 15th season, features scary movies from around the world. Last year’s festival included 56 films from 19 countries. There’s also an opening night spooktacular and a walking tour of the old haunts of master of horror H.P. Lovecraft. Viewer beware: because of the film content, children under 14 are admitted only with an adult. www.film-festival.org On Halloween night, experience the dark side of the Providence Public Library at The Eternal Masquerade… Mysterium. This gala is thrown in collaboration with TEN31 Productions – the living statues that decorate WaterFire and other local events. The interactive
The Jack O’Lantern Spectacular at Roger Williams Park Zoo
12
the Bay | October 2014
Mouse-X
experience invites guests to explore the library and, through performance installations hidden throughout its rooms, to solve the mystery of the Eternal Masquerade. Gourmet edibles and cocktails will be served by Russell Morin Fine Catering. 150 Empire Street, Providence. 401-455-8000, www.provlib.org Thousands of intricately carved jack o’lanterns will light the Roger Williams Park Zoo at the annual Jack O’Lantern Spectactular. From October 2-November 2, once the sun goes down, the pumpkins come out to play. This year’s theme is Pumpkins A-Z, with highlights from history and pop culture; annual favorites like the Laughing Tree and the Halloween scenes (featuring pumpkins that weigh in at over 1,000 pounds) will be back for another show. Last year set an all-time attendance high of 135,000 people for the season. Lines can be long on the weekends, but are practically nonexistent on weeknights or if rain is in the forecast. What’s better than spying exotic animals? When those animals give you candy. On October 25 and 26, the Roger Williams Park Zoo presents Spooky Zoo. This daytime event is included in regular admission, and is more fun than a barrel of monkeys: think trick or treating inside the Zoo, music and entertainment, a magician,
games, animal encounters and pumpkin treats. Kids 12 and under who come in costume get in for half-price. 1000 Elmwood Avenue, Providence. 401-7853510, www.rwpzoo.org It’s no coincidence that Rhode Island is the 13th state. Our legends date back 400 years, and are full of spooky tales of real hauntings. The Providence Ghost Tour (401-484-8687, www. providenceghosttour.com) takes brave souls on lantern-lit walks through the city’s Mile of History on Benefit Street, once frequented by masters of horror Edgar Allan Poe and H.P. Lovecraft. Tours happen nightly in September and October, but beware: the Ghost Tour warns guests that it’s not responsible for “any haunting, soul possession or poltergeist activity experienced before, during or after the tour.” Ghost Tours of Newport (401-841-8600, www.ghostsofnewport.com) takes guests on an Old Town Ghost Walk to track down the haunted past of the City by the Sea, filled with pirates and Revolutionary War legends. On Fridays in October, Slater Mill hosts Mills & Mysteries: A Ghostly Experience (401725-8638, www.slatermill.org). This paranormal investigation delves into the history of one of New England’s most haunted places with acclaimed ghost hunters. –Julie Tremaine
Photo: (Top) Courtesy of Rhode Island International Horror Film Festival
For a real scream, meet the ghosts at Fortress of Nightmares, the haunted house that takes over Newport’s Fort Adams every October. While the attraction will have you facing your demons – literally – there are real legends of hauntings at the Fort, which has seen its share of warfare. 90 Fort Adams Drive, Newport. 401-841-0707, www.fortadams.org Have some Halloween fun in the sun at Frerichs Farm in Warren. Every weekend in September and October is their Pumpkin Palooza, filled with kidfriendly events. Take a ride around the farm in their magic pumpkin coach, or on Snap the Dragon; play in the haystacks and try to find the “needle”; or, paint a pumpkin or build your own scarecrow. There’s a Western Town ready to be explored and a witch’s broom waiting to be ridden. Charlie Brown is even waiting for the Great Pumpkin in his pumpkin patch. They even fire off the pumpkin trebuchet at the end of the season. 43 Kinnicutt Avenue, Warren. 401-245-8245, www. frerichsfarm.com Get lost at Escobar’s Highland Farm. Their corn maze spans eight acres of farm, and celebrates the Wizard of Oz’s 75th anniversary this year. On October 25, head to Highland for an A-mazing Halloween Party from 11am-4pm. This old-fashioned Halloween costume party
Buzz on the bay DO GOODers
A Decade of Community Connections
NEWPORT Roger Williams University’s Community Connections program
The connections are numerous – but then again, they’d have to be. Roger Williams University in Bristol is celebrating its tenth year of its Community Connections program – and the results are long-lasting and far-reaching. This year’s event happened in August: bright skies greeted nearly 1,400 volunteers that day. The students and faculty volunteers worked at more than 50 sites, ranging from the East Bay area to 45 minutes away from the university. All freshmen are expected to participate, and more students from sophomores to seniors also chose to help out. Yellow T-shirts identified the majority of the volunteers, with site leaders in blue. RWU senior Ryan Holmes, student coordinator of the event and a journalism and political science double major, visited the Franklin Court Assisted Home in Bristol. “I joked with the residents who were happily sipping iced tea while the students washed their cars. Other students at that site cleaned windows and played Wii bowling with the residents.” Save the Bay’s Operations Assistant Stan Dimock oversaw a cleanup from Independence Park to Bristol Marine. Stan says the students have helped out with the organization each year since Community Connections began. This year the event also marked the first International Coastal Cleanup overseen by Save the Bay. For the cleanup, the students donned gloves to pick up a variety of trash, and this year tallied the results of all items. The data is used by International Coastal Cleanup to target sea and shore pollution. One major change in the program took place in 2005, when students’ interests began to be taken into account when assigning work sites. Holly Eberlin,
Brooks Barrett and Hannah Note were among the marine biology majors cleaning the shore near Independence Park this year. Hannah says they found a lot of discarded cans and cigarette butts. Brooks says the day definitely made an impact on the ecology of the shoreline. Holly found the work was made easy by the setting. “I thought it was pretty, I had a great time. I loved seeing seashells, and lots of horseshoe crabs.” The sites chosen are diverse. A team cleaned rooms and organized books at the James L. Maher Center in Newport, a center for developmentally challenged adults. After lunch break the group created artwork with members of the center. Volunteers at Coggeshall Farm Museum in Bristol moved hay and weeded a garden of heirloom plants, while other volunteers planted trees in Newport. A group of Criminal Justice majors served at the Rhode Island Training School. Carolyn Tracey, a senior, helped lead a team at the Bayside Y in Barrington, where students tidied up after a summer camp and helped prepare a classroom for after school programs. Carolyn says Hurricane Irene canceled Community Connections her freshman year, but she decided to get involved on her own with the Peer Pals program that year, and says that experience went a long way to helping her adjust to college life. “When I was a freshman, like many other people I was terrified of being away from home. I was homesick right away, and I didn’t really know anyone yet.” She says she was not alone in discovering helping out can make a difference. “The community service component is something that I have repeatedly seen bring students together as well as take students’ minds off their own anxieties.” –Cindy VonSchalkwyk
RESTAURANT
. WEEK 2014
N NEWPORT & BRISTOL COUNTY
November 7-16
three-course lunch $16 • three-course dinner $35
DiscoverNewportRestaurantWeek.org
October 2014 | The BAY
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Buh-bye, summer slide! Thanks to a partnership among business, education and the nonprofit community, we have changed the conversation—and the results—for summer learning. While most children slide back in summer and lose two months of math skills, and low-income children are also losing two months of reading skills, children in our Hasbro Summer Learning Initiative made advances in both literacy and math skills in just one six-week summer session. When Rhode Islanders help Rhode Islanders, we get results. United Way of Rhode Island’s fundraising and administrative costs are covered by the Rhode Island Charities Trust, allowing donations to support people and programs.
www.LIVEUNITEDri.org
UWRI-PM_Oct2014_fullpg.indd 1
9/5/14 8:31 AM
Buzz Bay Views
Our favOrite
History buffs gathered at the Moon River Gala, a benefit for the Warren Heritage Foundation. The party, held at Harbor Lawn, a sister mansion to Blithewold,
display Of the mOnth
featured food by Green Gal Catering and music by the Dan Moretti Quartet. The foundation works to preserve historic architecture and open space in Warren. Photography by: Judith Gardner
Rick Massie, Kerry Chafer
Seekonk Total Fitness placed a copy of our September issue on each cardio machine
Volunteers Allan Dillabough, Whitney Jaillet, Andrew Nagle, Marty Chintala
Maia and Donald Farish
Sandy and Ed Mack
have a favorite Bay distribution point? share it on our facebook page! #DisplayTheBay
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Andrea Sambrano, Chairperson Keri Cronin, Nicky and Stephen Piper
Mark Goldberg
October 2014 | The BAY
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32 Gooding Avenue Bristol, RI (401) 396-9600 secondhelpingsri.com
in
Bristol October 18 Colors All Around at the Hope Gallery
Every Sunday $32 Prix Fixe 3 course meal at Dewolf Tavern
East Bay Bikram Yoga New Students $30 unlimited yoga for one month
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Kendra Ferreria Design Pet Portraits for $175
Second Helpings Fine home furnishings, home goods & kitchen equipment
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Every Wednesday at Spa Yadira save $20 on a massage worth over $85
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FREE DAY Herreshoff Marine Museum / America’s Cup Hall of Fame One Burnside St, Bristol, RI - herreshoff.org
FREE Museum Admission October 25 10am-5pm
Kids Activities Hot Cider & Snacks Sailboat Art Formal Tours Learn Knot Tying Gift Store Sales Visit The RELIANCE Project For more information: www.herreshoff.org/events
At Home on the Waterfront
Spend the holidays at Dewolf Tavern Book your holiday party with us before November 1st & receive 10% off of the total.
DeWolf Tavern at Thames Street Landing 259 Thames Street, Bristol www.DeWolftavern.com • 254-2005
Evolving Coastlines A look at some of the issues and solutions facing Narragansett Bay By Grace Lentini
are roughly 400 miles of coastline in our Ocean State. That’s a lot to enjoy, and a lot to take care of. Whether you are watching the waves crash from your Westport condo or you are coming down from the suburbs for a beach day, what happens to the Bay impacts everyone. If you are one of those people who thinks that just because you don’t live right on the water, what you do in your everyday life doesn’t impact it, think again. From fertilizing your lawn to considering alternative offshore energy sources, everything we do is interwoven into the larger fabric of the health in and around Narragansett Bay. Read on to learn about some of the environmental issues facing the Bay, and what it means to you.
Water Quality Remember all those beach days you missed this year because of closures due to elevated bacterial levels? Ever think, “There must be something that can be done to prevent this?” Tom Kutcher of Save the Bay has this (and other environmental issues) at the forefront of his mind. As the Narragansett Baykeeper, he is tasked with protecting the Bay and restoring water quality, habitat and ecological health to the system while working alongside government agencies. Think of stormwater as all that rain that “cleans” the street, picking up that windshield wiper fluid you spilled on the ground or that dog poop you decided not to pick up. It then makes its way through miles of pipes and spills into Narragansett Bay. Gross, huh? All of this ends up in the Bay because of the speed at which the rainwater hits the ground and rockets through these hard, impervious surfaces (i.e. parking lots, driveways, rooftops, streets and sidewalks). Slowing down this water so it can soak into the ground, or catching and treating it is key to reducing stormwater runoff. There have been numerous action steps taken to reduce this runoff from entering the Bay. This includes updating the Fields Point Wastewater Treatment Facility (WWTF), which is run by the Narragansett Bay Commission. “Stormwater is the second largest input of nutrients and bacteria after WWTFs. The Fields Point WWTF was the first facility to deal with urban sewers, which had previously directly entered the Bay untreated. These sewers combined sewage and runoff from street drains,” explains Tom. “[It] remains the largest and most influential WWTF on the Bay. Recent upgrades, including a massive storage tunnel and nutrient treatments, have greatly reduced both septic and runoff pollutants from entering the Bay.” That “massive strorage tunnel” is the product of Phase 1 of the Combined Sewage Overflow (CSO) Project by the Narragansett Bay Commission. The CSO addresses a majority of the stormwater runoff and sewage overflow by directing it into a 3.1-mile long by 26-foot wide tunnel that is approximately 300 feet below
Many pipes carrying polluted stormwater empty straight into Narragansett Bay
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the Bay | October 2014
the city of Providence. Excess stormwater and sewage are held there until it can be properly treated at Fields Point WWTF. According to Jody King, who has been a shellfisherman for over 20 years, the Bay is getting much cleaner. “Now that Phase 1 of the CSO has been completed, there’s less effluent coming into the Bay. We don’t have the closures that we used to have in the Bay. Every time it rained a ½ inch, we would have huge closures. Now that we have those CSO’s in place, we don’t have those destructive rain events nearly as often,” says Jody. Save the Bay is continuing to approach stormwater runoff from multiple fronts now that the larger source is being addressed. “Runoff from your town or city directly pollutes the water in your neighborhood and at your closest bathing beach. It can be responsible for intermittent or permanent shellfish closures and beach closures, and it can make you sick,” Tom continues. So how can you, the average citizen, take action steps to reduce your impact on stormwater runoff? Save the Bay has created a guide that shows you how to landscape your property to retain water (by creating a rain garden) and reduce fertilizer runoff (by creating a sustainable lawn and garden). Check it out at www.savethebay. info/Backyards_fullbooklet.pdf “We can all have positive impacts [on the Bay] by reducing impervious surfaces on our own properties, installing rain gardens, cleaning up after our pets, reducing or abstaining from chemical lawn fertilizer use and keeping our cars tuned up and leak-free, “says Tom. When we all do our part, our Bay will continue to be cleaner and healthier.
EROSION Now that you have some idea of what’s happening to the water in the Bay, let’s talk about the challenges our coastlines face, specifically, erosion. I spoke with Dave Prescott, the South County Coastkeeper for Save the Bay, who works directly on the water and serves as the eyes and ears of the coast. “Climate change impacts, such as higher sea levels and more frequent and intense storms, are a serious threat to our way of life. However, sea level rise is not causing shoreline erosion; it just allows those storms to have more of an impact further inland. Sea levels in RI have risen more than ten inches in less than a century, so the impacts that we are seeing now to coastal habitats (such as salt marshes and dunes) as well as infrastructure (roads, septic systems, etc.) are getting more severe,” Dave explains. “Save The Bay is interested in coastal erosion for a number of reasons. Coastal erosion is impacting public access along the shore (specifically lateral access along the shoreline), causing more water quality impairments due to the increase in the amount of infrastructure being impacted and negatively impacting our coastal habitats by not allowing them to migrate landward due to sea walls, revetments and structures.” Homeowners living on the coast also face erosion issues as their beaches decrease year after year. And according to Dave, most proactive solutions are just band-aids for the bigger issue. “You can elevate your home to several feet above base flood elevation, you can move your home back on the property itself (further inland), you can adapt to the changing conditions by utilizing soft structures along the shoreline (such as coir-coconut fiber-logs) or establishing an ongoing beach nourishment project, or you can ultimately retreat from your property and move the structure to a location away from the coast. All of these decisions are costly and just buy you time. Beaches are dynamic systems with sand and water moving in and out and back and forth – they want to move. Ultimately a hard structure does not allow the beach to move as it would naturally and eventually you will see failures of walls and structures. And the forecast for sea level rise over the next several decades only complicates the issue more. In highly vulnerable communities, this will mean eventually looking at moving homes, businesses, infrastructure and people out of harm’s way by moving them inland.”
Photo: Courtesy of Save the Bay
Give or take, there
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Now that you have some idea of what’s happening to the water in the Bay, another issue at the forefront for coastal homeowners, especially on Block Island, is Deepwater Wind’s (DWW) proposed Block Island Wind Farm (BIWF). I spoke with DWW’s CEO, Jeff Grybowski to get the latest updates on the 5-turbine 30-megawatt BIWF, which at this point, is now fully permitted at the state and federal levels, and is on target to become the nation’s first off-shore wind farm. On September 5, DWW received their last federal permits needed to begin construction. “[That day] marked a pivotal moment not just for Block Island but also for the start of a new American industry we’re proud to be leading here in the Ocean State,” said Jeffrey. “We’re ready to build this project and to bring new jobs and clean energy to the region.” The road to full permitting took years, and required support and careful planning along many avenues. “The Rhode Island state government has actively promoted the development of offshore wind. The CRMC conducted a multi-year planning process to identify the best locations in state waters for offshore energy. This plan – the Ocean Special Area Management Plan – designated a Renewable Energy Zone off the southeast coast of Block Island. This is where DWW will locate the BIWF,” he explains. Block Island resident Kim Gaffett weighs in on the proposed wind farm: “I can’t wait to see them just off our shore. I prefer them to container ships, oil tankers and Air Force jets, carriers and bombers. Once the DWW turbines go online, I will be proud to say that Block Island – the smallest town in the smallest state – will be leading the nation as a community powered by renewable energy.” Jeff continues, “When complete, the BIWF will produce enough clean energy to power approximately 17,000 homes for an estimated 20 years or more. It will reduce electric rates on Block Island by an estimated 40% and connect the island to the mainland electricity grid for the first time ever. The wind farm will supply nearly all of Block Island’s energy, but because the island’s power needs are relatively small, approximately 90% of the power generated by the wind farm will be exported to the mainland power grid.” “Offshore wind represents the East Coast’s best local, reliable and clean energy source for several important reasons,” Jeff explains. “First, the winds off of our coastline are among the strongest and steadiest for power generation in the nation. Second, offshore wind is the best energy choice for our environment. Wind power helps greatly to reduce the emission of harmful pollutants in our region. The Block Island Wind Farm will displace dirtier power sources, and reduce emissions of harmful pollutants like carbon dioxide. Third, by generating our own power locally, we will create jobs locally. Right now, 35,000 people are employed in the offshore wind business in northern Europe. Entire cities have been transformed into industrial hubs. We can do that here.” Construction is set to begin in the summer of 2015 and the BIWF should be in service by 2016. Narragansett Bay has been here long before Rhode Island was settled, and it will continue to be here long after we pass. In the words of Jody King, “Narragansett Bay is what makes Rhode Island. It deserves to be protected, preserved and promoted.” Well, I don’t think I could have said it better myself.
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Rise &
DINE Digging into delicious breakfast and brunch restaurants for everyone’s favorite meal by Johnette Rodriguez • Photography by Michael Cevoli Bread pudding at Simone’s in Warren
Doesn’t it sometimes seem like
more fun to go out for breakfast or brunch than to dress up for a special dinner? Most morning eateries are casual; many even have a regular take-out business. Of course there is also the allure of a high-end brunch, complete with fancy cocktails. Throughout the East Bay, there are dozens of spots that can fulfill your whims and appetites. Beginning with breakfast-onthe-go and ending with gourmet spreads, the following are a few new and old favorites.
Breakfast to Go Anyone who stops in at Italian Corner will be impressed by the friendliness, not to mention the authentic Italian ingredients that create such tasty Italian sandwiches, salads, pastas… and, yes, you can get biscotti, espresso or cappuccino to go. The fresh-baked focaccia or grinder rolls, the salsa verde dressing (mayo and olive oil with parsley, onions, capers, garlic, anchovies and white balsamic vinegar) and the imported cold cuts (two kinds of prosciutto) or marinated eggplant slices are the basis for grilled or cold sandwiches that make an unforgettable breakfast-on-the-road Italiano-style. 10 Boyd Avenue, East Providence. 401-
431-1737, www.italiancorner-ri.com The Beehive Cafe, in Bristol, serves delicious food, including house-made sausage and housemade breads. Their tiny up-and-down space (tables upstairs and down; inside and out) is as cozy and comfortable as a children’s picture book. The imaginative food just makes it more so: butternut squash and cornbread hash; grilled polenta cakes with roasted tomatoes and poached eggs; glutenfree pancakes or bacon-and-brown-sugar buttermilk pancakes; a smoked salmon plate with boursin and house-made flaxseed toast. 10 Franklin Street, Bristol. 401-396-9994, www.thebeehivecafe.com Bagels, Etc., in Barrington has been baking their bagels fresh every morning – from scratch – since 1989. They may not always stock every one of their 19 varieties (including a multi-grain, an organic sprouted wheat and four other whole wheat options), but you can always find a yummy one. Purists may shudder, but there are even glazed bagels for the donut-addicted. Toppings include not just
cream cheese mix-ins but peanut butter, hummus or Nutella. And from a menu of ten breakfast sandwiches, the choices include eggs with bacon, ham, sausage, cracked pepper turkey or Taylor pork roll, plus several cheeses. Gluten-free breads and wraps are also available, and orders can be placed online for quicker pick-up. 259 County Road, Barrington. 401-247-1213, www.bagelsetcbarrington.com For something completely different, step into the very French world of The French Confection. Coowner Xavier Mauprivez grew up in Reims, above his family’s bakery, but it was his father’s reluctance to have him take up the same trade that pushed him to immigrate to the States. He and wife Karen ran a successful patisserie in Maryland for 20 years, converting American customers to the delicate and memorable tastes of real croissants, fruit tarts and quiches. Since they relocated to Middletown in 2011, the accolades haven’t stopped. Morning customers might grab a savory croissant (with ham and Swiss, spinach and feta or bacon, egg and cheese). The have-to-have pastry
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Rise &
DINE
Chef Xavier Mauprivez of the French Confection
Quiche at the French Confection
is pain aux raisins, a melt-in-the-mouth swirl of dough, raisins and a touch of not-too-sweet pastry cream. 72 E Main Road, Middletown. 401-619-7816, www. thefrenchconfection.com
Casual Fare It adds a dash of adventure to any meal at Belle’s Cafe that you arrive there by walking among the tall dry-docked boats of the Newport Shipyard and that you’re eating breakfast right on a dock at the eastern end of Newport Harbor. The breakfast burrito (with or without meats) is a great vehicle for scrambled eggs and friends, garnished with salsa and sour cream. The French toast and pancakes are served with real maple syrup; the home fries are definitive. And, as for omelets: the Caprese has fresh mozzarella; the “Azores” has chourico; the lox has smoked salmon with chive cream cheese. 1 Washington Street, Newport. 401-846-6000, www. newportshipyard.com/bellescafe.asp If the retro-hippie décor at Green Eggs in Bristol doesn’t make you smile, the friendly waitresses, the colorful blackboard listings and the personalized menu items (named for customers, family members, staff or nicknames for their contents) certainly will. A “mousy” omelet is “cheesy, cheesy, cheesy”; “monkey business” French toast is stuffed with bananas. The muffins are
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the Bay | October 2014
super-sized and as yummy as madefrom-scratch can be. The whole-wheat pancakes, ditto, served with a delicious “vanilla cream.” But the swooner among the breakfast dishes is the black bean “frittas”: the fluffiest scrambled eggs over sliced avocado and spiced black beans (plus red bliss home fries).
Who could ask for anything more? 576 Metacom Avenue, Bristol. 401-2533443, www.ilikegreeneggs.com This summer, Eli Dunn opened Eli’s Kitchen, in Warren, to great acclaim, for his support of local food producers, for the community table in the middle of his intimate restaurant, but, primarily, for the unusual and alluring tastes of his food, with its Thai, Mexican, Cajun, Creole and New American influences. The “huevos” become something special in Eli’s hands: with smoked pork, avocado, cilantro, tomatillo salsa and lime, on corn tortillas with “New Orleans beans.” The biscuits and gravy have a porcini mushroom gravy, so that the smoked tasso ham can be on the side, along with the comforting grits. Even the egg sandwich gets “private stock cheddar” and aioli on sourdough.
40 Market Street, Warren. 401-2451809, www.eliskitchenwarren.com At Cindy’s Country Cafe, in Portsmouth, where Cindy Morse has been helming the kitchen for the past 11 years, there’s a distinctly American slant, with apples showing up in the “harvest omelet,” in the ABC breakfast sandwich (apple, bacon and cheddar), in the pancakes or the homemade muffins. The Elvis muffin is a customer favorite: it has peanut butter, bananas and chocolate chips. Tira Mi Su French Toast is a more recent invention. Other breakfast sandwiches take on the personality of their namesake: the New Yorker with smoked salmon; the Newporter with smoked turkey on a croissant; the Islander nods to Portuguese heritage, with chourico and a bolo. 1324 W Main Road, Portsmouth. 401-683-5134
Chorizo Hash
Recipe by Joe Simone of Simone’s Serves 4 • • • • • •
2 cups russet potatoes, peeled and cut into ¼” dice Kosher salt to taste 2 Tbsp unsalted butter 1 cup diced Spanish onions 1 cup heavy cream 1 pound ground chourico (we use Mello’s from Fall River)
1. Add the diced potatoes to a small sauce pan, cover by 2 inches with cold water, season with salt and bring to a simmer. Cook about 4 minutes until the potatoes are just tender. Drain immediately and reserve 1 cup of the potato water. 2. In a larger pot melt the butter and sweat the onions until tender - about 5 minutes. 3. Add the cream and bring to a simmer. Cook about 8 minutes until the cream has reduced by about half.
4. Add the ground chourico and the cooked potatoes and stir to combine. Add potato water as needed if the hash seems a bit dry. Taste for seasoning. Can be made one to two days in advance. 5. To serve, fry some of the hash with a bit of butter in a non-stick skillet and serve with eggs any style and hollandaise sauce or hot sauce.
Boozy Breakfasts
Rise &
DINE
Five unmissable morning cocktails
Table’s Bellini Prosecco and peach puree Dream of the original cocktail, from Venice, as you gaze across the eastern end of the Grand Canal.
Try a Belgian waffle with all the fixin’s at Green Eggs in Bristol
When you love to bake and decide to open a cafe with from-scratch goodies, you do it up right, such as at Provencal Bakery & Cafe (in Middletown since 2004; now also on Lower Thames, in Newport). The Middletown location looks like a ‘50s movie set, with turquoise and gray accents and sparkly silver stools at a low countertop. The breakfast menu includes the regular “three eggs, any style” or “egg white scramblers,” but the difference is in the toast. Provencal’s homemade breads range from sourdough to roasted garlic rosemary, with foccacia and whole grains in the mix. Other breakfast favorites are tomato or apple “bombs” (seasonal) and croissants stuffed with ham and Swiss or spinach and feta. 796 Aquidneck Avenue, Middletown. 401845-9313, www.provencalbakery.com
Illustrations: Meghan Follett
Brunch With Class The Barn is one of those destination breakfasts: enjoy the drive to Adamsville, take in the open beam barn that is the inside space of the restaurant or sit outside and admire the wildflowers. But, of course, it’s also the food that keeps folks finding their way back. There are unusual Benedicts, such as with lobster or crab cakes, and unusual omelets, such as add-ins of kale, cabbage and/or collards in the late fall. The baked Irish oatmeal, with apples, raisins and walnuts, is super – as are the “Adamsville jonnycakes,” the thin East-Bay ones, as large as saucers. The crepes and the homemade hash also get thumbs-up. And the convivial staff lends the right country mood to this way-out-in-the-country spot. 13 Main Street, Little Compton. 401-635-2985 Surrounded by so much water, Rhode Island has surprisingly few water-view restaurants. The Boat House, in Tiverton, makes up for all that, with large windows and an expansive patio to take in the
beauty of dazzling sunlight on the Sakonnet. Boats may dock a short walk away, for a brace of friends to walk a short path to the Boat House. The brunch menu is as simple and elegant as the high-ceilinged, nautical-themed restaurant, with specials to supplement its Benedicts (one with crab cakes and Canadian bacon), its Portuguese sweet bread French toast, its breakfast sandwich of the day, and its “Sakonnet Sunrise” (two eggs, bacon and French toast). 227 Schooner Drive, Tiverton. 401-624-6300, www. boathousetiverton.com Perched on Bristol Harbor, DeWolf Tavern has history – it’s a renovated 1818 shipping warehouse, with fieldstone and burnished wood to remind diners of that era – and innovation: its chef, Sai Viswanath, brings touches of his native India into his contemporary American cuisine. This may not show up as much in his breakfast menu, with classic eggs-and-toast, pancakes and omelets. But among the omelets named for people (Mr. Rego, Mike, Mrs. Wood’s) is one called “Halizy,” with lobster, shrimp, salmon and scallops. And among the breakfast beverages are chai, Earl Grey and “Classic Breakfast.” 259 Thames Street, Bristol. 401254-2005, www.dewolftavern.com Joe Simone is back, after his beloved Sunnyside went on hiatus two years ago. Simone’s is a new establishment, from the ground up, with an industrial look to the exposed ceiling ducts but a very elegant simplicity in the shades of gray and silver subtly accented with sunny yellow on walls, banquettes and chairs. The Sunnyside breakfast menu will return, with diners’ faves of chourico hash with poached eggs and Hollandaise (see the recipe on the next page); griddle omelets (they don’t get folded, and have your choice of meats, cheeses and veggies); olive-oil basted eggs with marinated tomatoes and wood-
De’Wolf of Thames Bols Genever (a Dutch gin), St. Germaine liqueur, ginger beer, pineapple juice, cucumber A milder gin-and-tonic, with tropical hints and a ginger kick.
Boat House’s Grapefruit Martini Grapefruit vodka, elderflower liqueur, lemon juice and a splash of cranberry juice Delightfully fruity and appropriately breakfastflavored
Simone’s Square One Cucumber Martini Muddled organic vodka and cucumber Crisp, clean and healthy.
Stoneacre Manhattan Rye whiskey, Carpano Antica (a red vermouth) and orange bitters Complex flavors, similar to a Sazerac, claimed as America’s first cocktail, made in New Orleans.
grilled bread; or buttermilk “souffle” pancakes with real maple syrup. 275 Child Street, Warren. 401-247-1200, www.simonesri.com Table, in Barrington, is also a new kid on the block. The décor is chic but homey, with large windows letting in lots of light. Table has an emphasis on local farm products and on maintaining an intimate atmosphere. They offer some new twists for brunch items: a Benedict with smoked salmon and dill Hollandaise; French toast with Dave’s coffee syrup; a breakfast burger with mushroom marmalade and French fries; and s’mores pancakes, with marshmallow sauce, chocolate chips and graham cracker crumbs. Lunch salads and soup de jour are also on the brunch menu. 8 Anoka Avenue, Barrington. 401-3375830, www.tableri.com
Lower Thames Street, in Newport, has another winner: Stoneacre Pantry, with a rustic theme throughout its interior and a Continental fusion in its wellexecuted brunch items. Inside, there’s a prominent U-shaped bar; outside a similar wood crescent wraps around a tree as a banquette. It’s remarkably quiet and secluded on this patio, though the food may render you speechless. Fluffy buttermilk biscuits almost as good as a Southern grandmother’s. The best panna cotta this side of Venice. The truffled egg toast with wild mushrooms is a killer; the chili verde is nicely spiced with chunky pork; the shaved squash salad with goat cheese mousse, walnuts and arugula is wonderfully herbed; and if you get there in time, you might score a lobster Benedict. 515 Thames Street, Newport. 401619-7810, www.stoneacrepantry.com
October 2014 | The BAY
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A Barrington architect designs for his most important clients
Photography: Michael Cevoli
Homes are sometimes like your favorite pair of jeans: one day, what was the perfect fit and certainly served you well for years, is all of a sudden not working for you anymore. That’s exactly what happened to Bob and Bobbie Andreozzi, who felt their daily life had eventually become ill-fitted for their traditional Victorian home in Barrington. “We decided that along with our new lifestyle, which includes six grandchildren, [things] had changed,” explains Bobbie. “We had been talking all along about doing a renovation to our house but it just seemed inconceivable, and we were ready to get out of Barrington. The house was perfect at
the time. It was a great house, but our family, as it grew, it just outgrew that way of living.” Before they even officially put the home on the market, an unexpected visitor knocked on the door. “Somehow, someone had heard we were thinking of moving and a man came by with three boys and I thought there was no way they would buy it.” She was wrong. An offer came through and the couple soon found themselves packing their things and securing a rental home in which to reside as they searched for their next address. Bobbie, an interior designer, along with Bob, a general contractor and real estate developer, and their son David
Andreozzi, principal of Barringtonbased Andreozzi Architects, are an experienced homebuilding and homemaking trio. When a waterfront plot of land between the mouth of the Warren River on upper Narragansett Bay and the beloved East Bay Bike Path in Bristol became available, the Andreozzis jumped at the opportunity. David was immediately tasked with designing a home to suit their wants, needs and way of life while carefully taking into consideration his parents’ wish lists. “My husband wanted a certain kind of kitchen, I wanted a space to work out, and we both wanted a master bath and large closet,” recalls Bobbie. “We made a list of everything we wanted
and David, on the first go around, nailed it right in the head. First time I saw it I was like, ‘This is it.’” This wasn’t the Andreozzi trio’s first building rodeo. The couple had built their first home together in 1986, when David was still based in Greenwich, CT and would speed home on weekends and during vacations to work on the inaugural project. “[Bristol] was a fun project because it was the second one we did together,” says David. “We had a chance to go through it once before.” “He did much better the second time,” Bobbie chimes in with a laugh. One of the elements Bob and Bobbie appreciated about their former Victorian-style Barrington home was
October 2014 | The BAY
27
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its period-inspired charm. But they found the compartmentalized rooms and clearly defined spaces restrictive. “After living there, they wanted to take that historic aesthetic but in a modern setting,” explains David. The result is a 5,644 square foot single family home with four bedrooms and five and a half bathrooms. Though sizable, the home was strategically built to subtly blend into the existing landscape. “Coming into the neighborhood, it’s an old-fashioned beach house community,” explains David. It’s the community’s long-established, all-American feel that attracted Bob and Bobbie to the neighborhood and the town as a whole. “We love Bristol. We love where we are especially – it’s very innocuous,” adds Bobbie. “It’s not a fancy, fancy neighborhood, which we like. Bristol is a very small, very friendly town.”
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the Bay | October 2014
The mother and son agree that the home looks deceptively small from the front and it’s not until you reach the back of the home that you appreciate the actual, impressive size. “In any traditional house… everything is blocked into a traditional square. This is modern but with traditional detail composed in this free flowing design,” explains David. “But it… doesn’t look modern at all. The kitchen, breakfast area, large living room and dining room are really one big room in an L shape all with a view of the water.” One of the advantages of rooms that seamlessly flow into one another is the opportunity to repurpose the spaces when needed, including when Bob and Bobbie are entertaining. David says though his father is of Italian heritage and his mother is Jewish, each culture shares a fundamental similarity: both treasure being with
family. That means that it’s neither uncommon – nor intimidating – for the couple to host dinner for more than two dozen people at a time. “People come into the house and they’re amazed how you can make this house without a formal living room and we can transform it for a dinner for 24,” says Bobbie. “It works so well, but if you walked in and the dinner tables weren’t there, you’d never know. The house is big but it doesn’t feel that big.” “Food has been a staple of our family from the beginning,” reflects David, whose son was clearly influenced by family gatherings as he is starting his career as a professional chef. “So he comes and runs the show – we’re all the dishwashers,” laughs Bobbie. But when their grandson isn’t preparing multi-course meals, Bob and Bobbie enjoy cooking together. It’s
one of the reasons the kitchen design, layout and features became an integral part of the home planning process. Today the couple enjoys the convenience of a six burner stove with a pot-filler, duel dishwashers, two separate sink areas to clean and prep and an ample island specifically designed to accommodate the intrinsic gravitation of guests to a kitchen. “Once people come in you can’t seem to get them away from the island,” says Bobbie. “When I serve dinner, I actually have to make them leave… it seems to be everyone wants to be where the action is.” In the Andreozzi home that could be just about anywhere.
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Photography: Michael Cevoli
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I was just ready. I’d been trying to maintain grown-out highlights and a hairstyle that was months beyond its prime. It was time for a change. So I met with Tiffany from Tiffany’s Salon and Spa in Barrington a few days before my appointment for a brief consultation. There was something about Tiffany that made me trust her immediately. Her 22 years of experience coupled with an easy-going personality certainly had something to do with it. I told her that I was looking for a real change, and that I wanted to go a few shades lighter with the highlights. She suggested a demi-color on the roots to blend in the grays, and highlights followed by a glaze to color balance. I wasn’t planning on getting a haircut until she said, “I’d also love to cut your hair.” She is taking me on as a project I thought to myself, a bit giddy with the idea of a total makeover. My length had been hitting my shoulder for just about forever, and I’d been trying to let it grow a few inches. “Not a problem,” she said. “I can add some long layers that will actually make it look longer.” Tiffany’s, which is celebrating its 50th anniversary next year, just completed a recent renovation a few months ago. Modern yet sophisticated, the efficient layout includes airy rooms for color treatments, cuts and blowouts, and a second floor spa with areas for massage, facials and nail care. Lots of little details add up here, like color consultations, a text message reminder the day before your appointment, hooks alongside chairs for your purse and a coffee and tea bar. As I was sitting with my foils, Tiffany popped in and out, making sure the color was going where she wanted it to go. Before I knew it I was whisked away to the sink for the glaze treatment, followed by a relaxing shampoo
Tiffany’s Salon and Day Spa
and conditioner. The cut was next. Tiffany was determined to get my hair less frizzy and less square-shaped. All the time, other stylists dropped by to comment on the color, or to run their fingers through my hair to collaborate on the shear technique. “We’re a team here,” she explained. Owner Ray Hennessey seconded that when I sat down with him later that day. “It’s not about tips or competiveness,” he told me. “It’s all about the customer and making sure that he or she receives exceptional service.” Ray started behind the chair when his sister opened Tiffany’s in 1965. Four years later he bought the salon, dedicating his entire career to making women feel and look beautiful. Five years ago he opened a separate mens’ salon down the street, with the intention of keeping his female clients relaxed in a space all their own. “We’re all about satisfying our clientele in the environment they’re most comfortable in,” he explained. Fifty years is an impressive milestone for any Rhode Island business,
let alone one that needs to be ahead of the cutting edge to remain competitive. “I’d say I’m most proud of having created a lot of jobs for a lot of young people,” he said with a smile. Many have moved on to start their own salons, “but they’re a part of our success too,” Ray said as he named a virtual who’s who of local stylists. “I’m most satisfied knowing that we’ve helped educate young stylists and helped them grow professionally.” When Tiffany (Ray’s daughter) finishes blowing my hair out, I’m already grinning from ear to ear. My hair has the perfect light brown streaks shaping my face, and a bounce you only see in shampoo commercials. Stylists and clients all nodded in approval as I floated out of the salon. A lot of little details surely goes a long way.
Tiffany’s salon and Day spa 21 West Street, Barrington 401-245-3232 www.tiffanyssalonandspa.com
50 is The new… 50 Tiffany’s is turning a half a century next year, and is planning lots of promotions and fun events for their customers. Like them on Facebook for details.
Photography: Judith Gardner
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A Bristol Gem
Photography: Janice Lee Kelly
The renaissance of Caron Jewelers Amid the hustle and bustle of Hope Street, Bristol is beginning to anticipate that familiar change in scenery: soon boats will be covered, shawls will be traded in for scarves and everyone will begin thinking of the holidays. If you’re anything like me, you think of what to get the special people in your life months in advance. So when I stumbled upon Caron Jewelers and asked about gifting ideas, I was not let down. Cape Cod interchangeable bracelets, geode-inspired earrings from Rare Earth and hand painted and glazed pottery by local artist Dwo Wen Chen of Three Wheel Studio made me reconsider my holiday shopping list.
Diane Berube-Catanzaro and her husband Joe Caron opened the shop front in April and combined their talents to create an inviting and homey space to sell their wares. “My parents had this business from 1956 to 1997. And about eight years ago, I sold it to another jeweler that went out of business earlier this year. So we decided to come back and reoccupy the space.” Joe was welcomed back to Bristol by locals who remembered his talent for watch repair, replacing 164 batteries in the first few days of being open. As a certified gemologist and watchmaker, Joe is able to restore and repair hardto-find rhythm clocks, and create cus-
tom wedding bands and engagement rings. The serendipitous nature of the business was not lost on Diane either, who now proudly displays, and sells, her own art in the store. “My favorite drawing was always of boats in State Street dock before Joe and I met, and what a coincidence that now I see it everyday when I leave.” 1. Amethyst Jewelry collection in both sterling silver and 14k gold 2. Assorted Rare Earth Necklaces 3. Assorted Dish Set 4. Assorted Housewares 5. Rare Earth Pendants including catseye fire opal pendant, on a carnelian beaded necklace.
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the Bay | October 2014
Live Well Connoisseur
by Nina Murphy
Wooden Creations
Portsmouth’s Chuck January crafts furniture by hand
Photography: Force 4 Photography
The beautiful handcrafted cabinetry and furniture of Portsmouth resident Chuck January can be found in homes across New England. The married father of two acquired his hands on knowledge of the craft when as a young college graduate he worked for a Providence contractor and was given valuable advice: “Keep your eyes and ears open and learn” from two older master carpenters on the crew. Chuck earned his Bachelor of Fine Arts Degree from the former Southeastern Massachusetts University (Now UMASS Dartmouth) and has been self-employed for the last 14 years. Recently Chuck has enjoyed sharing his knowledge and skill as an instructor in the Carpentry Apprenticeship program at The Rhode Island Construction Training Academy in Pawtucket. In addition to making cabinetry for every room of the house, which he installs himself, Chuck also paints decorative furniture in the Italian Tradition on commission and does furniture refurnishing and repair. What room means the most to your customers? The kitchen is the most popular and most important room to my customers. It brings the highest return of investment for resale. I do cabinetry for both renovation projects and new construction. What are the trends for kitchen cabinetry? Cherry is still the most popular wood with maple close behind. Cherry has a beautiful warm glow and picks up a great patina. I love to work with it. But many are going with painted cabinets, white the most popular color. People are starting to get into some gentle hues of yellows and greens. The shaker-style is still the most requested. A new trend in the last five years is to get away from boxy traditional cabinets and use some architectural elements, round feet or bracket detail or arches to soften the look. There is a trend to use different colors and styles in the kitchen. The island might be a piece of furniture or might use a worktable converted to fit a sink or cook top. It is a very eclectic look. To
Chuck January in his studio
maximize kitchen space, cabinets now are going to the ceiling and very recently I have been doing some toe kick space drawers. What brand and finish of paint do you use and recommend? I almost always use Benjamin Moore and I recommend a satin finish. I don’t like anything too glossy because it shows too many imperfections and I think it looks tacky. Flat is difficult to keep clean. I always used to use oils, but for the past year and a half I have been using the Benjamin Moore new water based product Aura paint, which dries fast, is washable and gives a beautiful finish. What is helpful to know before starting the kitchen renovation process? People usually have a sense of what they want. The first thing I will ask them: have they seen a kitchen that interests them? Do they have pictures? If they are working with an architect. The decisions about the layout of the mechanics
of the space and where things go are pretty standard. I work with the customer on the aesthetics. I recommend making it easier for the homeowner if they are living in the house that they don’t touch their kitchen until mine is ready to be delivered. Although it is more difficult to take my measurements with everything still in place I try to create the least impact on them. How popular are bathroom vanities? They are the second most popular for me to make. The vanity is about maximization of space. It has to be utilitarian with as many drawers as possible. Cherry wood again is most popular, although in the last few years I’ve done a lot of mahogany. What is the most elaborate piece you have created? Dressing room cabinetry can get very elaborate and I do a lot of that. But the most elaborate piece was probably a kitchen island I built to mimic the look of a boat, which had curved rails, foldable
seating and boating hardware built in. I created it in one piece in mahogany. It was designed by an architect and was a beautiful piece. How does your work make you feel? I have to create. That is who I am. As a child growing up I was fascinated watching construction crews. My paternal grandfather was a carpenter so it a genetic part of me. Whether it is art or cooking, I need to create. It was a natural progression to work in carpentry. I always have and still get a feeling of accomplishment and satisfaction when I finish a piece. So many years later I get a thrill when I deliver a piece and see the happiness of the customer. It’s what keeps me excited about going to work every day.
Chuck January 15 Gooding Avenue, Unit 11 Bristol 401-474-6175 October 2014 | The BAY
35
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Taste
Photography: Rupert Whiteley
Savor the season’s best food and drink
A Pub of a Different Sort Shepherd’s Pie
A well-known location on Warren’s Metacom Avenue has become McBlarney’s County Tap, an Irish pub with a menu that goes far beyond your standard fish and chips. Turn the page to read our review.
October 2014 | The BAY
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the Bay | October 2014
Taste Eat
by Keith Andrade
Pub and Grub A taste of delicious, casual fare in Warren I wasn’t thrilled
Photography: Rupert Whiteley
to be assigned pub food this month. First of all, I’m trying to get back to “first date weight” for my upcoming nuptials and I knew that a night of beer, nachos, wings, burgers and fries was the last thing I needed. Secondly, pub menus can be predictable. Shepherd’s Pie? Check. Guinness Stew? Check. Fish and Chips? Check. Finally, as I’ve found from previous experiences, let’s just say it’s usually better to drink at an eating establishment then eat at a drinking establishment. McBlarney’s County Tap, though, is a refreshing take on a pub. Located on Metacom Avenue in Warren, you may remember the place as Fat Belly’s, Tuscan Tavern or Pub Dennis. The first thing you’ll notice is that the space is big. A large, round bar greets your arrival and various pockets of seating fill the periphery – high tops in the main room, tables and lounge-y areas in adjacent rooms. The second thing you might notice is that the place oozes fun. There are big-screen TVs at every turn, leather club chairs at the fireplace and pool tables and video games in the cavernous game room. During NFL season, it’s the kind of place in which
Chicken Pot Pie
you might lose a whole Sunday. As you’d expect, the beer list is extensive. There are almost three dozen selections in bottles and cans, with another two dozen-plus on tap. It’s a great mix of the “familiar,” the “hard to find” and the “never heard of.” If beer’s not your thing, there’s an ample variety of dessert-like martinis (Cherry Cheese Cake, anyone?), crazy cocktails (Mexican Car Crash or Angry Balls will grab your attention) and sangrias. Our group of five surveyed the menu and figured the optimal appetizer-toentrée calculations that would prevent wasted food and bursting waistlines. We settled on three appetizers. The favorite was easily the Providence Style Calamari ($9.99) – tender calamari lightly fried with pepper and lime pepper aioli. While the aioli and pepper combo was a bit spicy for some, all agreed the calamari was crisp and nicely done. This was followed by Garlic Gooey Cheesy Sticks ($5.99), served with homemade marinara sauce. Essentially a big, cheesy loaf of garlic bread, it was simple yet hearty. Finally, we tried Tater Tots off the specials menu ($7.99). Important note –
The Western Burger
the regular menu has Irish Tater Tots, but they are not tater tots as you know them. The Irish Tater Tots are fried mashed potato balls with cheese, bacon, scallions and a dipping sauce. The Tater Tots from the specials menu were the more common version of tater tots, also accompanied by cheese, bacon and scallions. Again, a relatively simple dish, but a fun, serendipitous find on a pub food appetizer menu. Our entrée orders were unintentionally diverse, which speaks to the menu’s good variety. After much internal debate and our waitress’s unequivocal recommendation, I went with the Tuscan Sandwich ($12.99) – a grilled sirloin topped with provolone, lettuce, tomato, onion, roasted red pepper and pesto mayo served on toasted garlic ciabatta bread. Flavor-wise, the sandwich was a home run, with the pesto mayo packing a delicious punch. With the steak a tad tough and the bread packed to the gills, the sandwich quickly devolved to a knife-and-fork situation. Similar comments followed the Fish Tacos ($11.99), another item from that night’s specials menu. Chunks of moist fish topped with fresh, tangy mango salsa made for a tasty dish, but the over-filled taco shells made eating with your hands impossible. Obviously,
portion sizes are not a problem. The Pirates Clam Fry ($15.99) was also a hit – a heaping plate of fried clams served with fries, cole slaw and tartar sauce. There was a good, quality mix of bellies and necks that was cooked nicely – not too greasy and with a batter that wasn’t too thick. A Buffalo Chicken Wrap ($10.99) with lettuce, tomato, red onion and creamy blue cheese got a thumbs up, and the side serving of Lobster Bisque was tasty and spiced just right. Last but not least, a Classic Cheese Pizza ($9.99) for the vegetarian of the group. Overall, we were pleased with the atmosphere and menu variety. McBlarney’s is a great place for groups, and although we left as that night’s band was entering, I’m sure the fun and shenanigans extend well into the evenings. I’ll certainly be back for a Patriots game, and with fall in the air, I may even be in the mood for Shepherd’s Pie.
McBlarney’s County Tap 632 Metacom Avenue Warren 401-289-0887 www.mcblarneys.com October 2014 | The BAY
39
Taste News Bites
by Alastair Cairns
Giving Hope to Food Startups Warren’s food incubator is in full swing Hope & Main, Warren’s unused elementary school turned food business incubator will host its grand opening on October 3. Their community-facing facility on Main boasts 6,000 feet of commercial kitchen space, a demo kitchen classroom and plenty of parking for community events like a market. The first cohort of applicants have been accepted, gaining access to the code-compliant facilities required to produce, package and bring a product to market. They receive training on production, sales and marketing, as well, with larger local food companies donating their know-how for free workshops. From my conversations with them, some of the startups wouldn’t exist right now if Hope & Main hadn’t sprung up. In many ways the work is only just beginning, but the grand opening also marks a dream realized. Just a couple of years ago, the outcome did not seem so certain. Lisa Raiola was sitting in a bar in Island Park, hundreds of thousands of dollars sunk into Hope & Main. The doubts were beginning to mount along with the debt, and she confesses she had begun to think, “this isn’t going to happen.” It was then when she got a call from the USDA, saying they’d like to give her the state’s entire allotment of the Rural Development Community Facilities Loan, at $3.2 million. Lisa turned to her husband and asked, “what are we drinking?” It was Lisa’s exhaustion with regulation five years previous that lead her to conceive of creating a nonprofit culinary incubator in RI. After recovering from a serious illness with a passion for nutrition as a path to wellness, and frustrated with the inaccessibility of good food to those with medical issues, she aimed to create a company that would bring food to medical shutins. She had a good idea, but began to see lots of barriers to entry and lots of regulations to wade through. Her hunt for a modest 2,500 foot public space for a kitchen, was her first introduction to the 17,000 ft unused public school on Main Street in Warren. All this 40
the Bay | October 2014
Hope & Main
space got the wheels turning wondering about others who might have great ideas, but were being dissuaded by the complex regulation of an unfamiliar industry, as well as risky costs. She googled “incubators for food businesses” and found lots of them, but none in Rhode Island. She became determined to fill that void. Rhode Island, Lisa reasoned, already has a solid foundation of local food production with over 1,200 farms and the highest direct to consumer sales of produce of any state. For her there was a wasted opportunity for businesses to add value to existing produce, as only 1% of what is caught and grown is consumed instate. Those in Warren itself were certainly persuaded by her vision, as when the town required a quorum of 125 townsfolk to vote on the sale of the school it caused a traffic jam, with over 400 people voting, overwhelmingly in favor. Accepted applicants vary and include food educators, caterers, food trucks, farmers who have seasonal products and some exciting new food companies. Fox Point Pickling Company are producing
Garlic and Spicy Dill Pickles for farmers markets and gourmet food shops, Agraria farm is making organic fruit leathers and Jeff Powell at Ocean State Smoked Fish Co. is, well, you can probably guess what he’s doing with our fantastic seafood. These entrepreneurs are already getting cozy in the incubator, with the Cupcake Contessa’s making cupcakes with candied jalapeños from fellow Hope & Main resident, the Backyard Food Company. Lisa recounts how the Contessas Marylee Dixon and Karianne Polak cried and hugged Lisa when they were told that they were accepted. For Lisa, this sort of interaction already represents an early return on investment. 691 Main Street, Warren. 401-480-4524, www. makefoodyourbusiness.org Newport Lobster Shack Starts Cooking on the Wharf Having already cut out the middleman by selling Lobster and Crab at market prices direct from Aquidneck Island fisherman at their shack, the
cooperative of fisherman down on long wharf are cutting out another step. This time it’s that wretched chore in-between their shack and your mouth; the one where your kitchen has a lobstery hangover odor the following morning. The Newport Lobster Shack Kitchen offers steamed lobster dinners, lobster rolls, lobster cakes, lobster bisque and others, and like any good shack they’re a family-friendly place with covered picnic tables and a nice view of the harbor. Check their website for seasonal hours. 150 Long Wharf, Newport. 401-847-1700, www.newportlobstershack.com Newport Food Truck Festival Returns Following last year’s success, local food trucks are rolling into the Newport Yachting Center on Saturday October 25 from 11am to 4pm for the Newport Food Truck Festival. In attendance are many of the same trucks as last year, plus some new grills, running the gamut from French Bistro to Whoopie Pies. www.foodtruckfestivalsofne.com
Taste Connoisseur
by Grace Lentini
The Sweet Spot
Join Us Saturday, Nov 8 for a concert featuring pianist Frederick Moyer
Devin Ramos of Avenue N on modern comfort food
Performing classic works by Chopin, Rachmaninoff, & Beethoven 7:30 pm, at Goff memorial Hall, reHobotH, ma tickets at tHe door: $16, $14, $6 for information, call 508-252-3956 www.carpentermuseum.orG/arts.Htm
Devin Ramos has always been adventurous with food. From a very young age, he would have grocery store adventures with his mom where they would pick out things they’d never seen before and come up with a dish at home. This and other experiences propelled him to pursue an associates degree in Culinary Arts from Johnson & Wales University. Now he is the Chef de Cuisine at Avenue N in Rumford.
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Is cooking a big deal in your family? Only during the holidays, when everyone gets to do what they do best. I always get to make the prime rib roast. Do you have any memories of cooking growing up that have influenced your cooking style today? Yes – helping my grandmother during the holidays making pasteles. We would all get around the counter to grate green plantains while my grandmother would season the meat. My mom’s job was to fill the plantain leafs and my sister would tie them up. Have you cooked in any other states/ countries? I cooked in Puerto Rico for a few months at the Ritz Carlton after finishing school, then came back to RI. I was also the Sous Chef at 1149 in Seekonk.
Photography: Mike Braca
Are there any memorable chefs that you have worked with? I worked for a lot of great chefs but I would say Steven Davenport chef/ owner of Parkside Rotisserie and Bar. I worked there for nearly four years and it’s where I first learned the importance of local food and the community. Steve was like a father/mentor to me while working there. It’s where I learned the classical French cuisine that I use as the foundation of my dishes. What is the biggest influence on your cooking today? I would say seasonality. Growing up in Puerto Rico, it’s summer all year round, so we always have the same produce. In New England I get to play with different things all the time. I feel like every week there is something new to cook. It keeps things interesting and makes it fun for me.
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Rite Bite Dental Chef Devin Ramos of Avenue N
How would you describe your style of cooking? New England comfort food but with a modern, seasonal twist. Is there a region where you draw most of your inspiration? Mostly New England. I love the whole clambake, Italian and Portuguese mix of food. What is your favorite item currently on the menu at Avenue N? I tell everyone the fried oysters, but the truth is that they really are. We get our oysters directly from Mark Boucher, owner of Plum Point Oyster out of North Kingstown. The simplicity of the dish is what makes it great: lightly fried and the horseradish mustard sauce makes it the perfect bite. What is your favorite dish you’ve created at Avenue N? The malt glazed wings. It’s where I got to use Malta, which is a very popular malt beverage in Puerto Rico. Parents (like my mom) used to put it in our lunch bags for school when we were kids. It seems like a lot of the menu is comfort food that has been kicked up a notch. Was that one of your goals with the menu? Avenue N has always been about progressive comfort food. With such a neighborhood following we want to be
approachable. But don’t get me wrong, we are not afraid to push the envelope from time to time! Is breakfast or dinner your favorite meal of the day? I’m actually a late night guy. I’m usually working breakfast and dinner! I love going through the drive-thru to get a cheeseburger or a taco.
508.336.4006 • www.ritebitedental.com 1590 Fall River Ave. Seekonk MA
Great Family Fun! MARINE MUSEUM at Fall River 70 Water Street Fall River, MA 02721 508 674 3533 http://www.marinemuseumfr.org
What is a must-try item from your pantry? Our menu literally changes daily but we always have a few seasonal staples. Right now we have a spaghetti squash salad with local tomatoes and kale pesto that is pretty amazing. Why did you decide to have to-go items instead of just offering a sit down atmosphere? It really just came from demand. Rumford is loaded with busy families who don’t always have time to cook scratch meals. The Pantry is a great healthy, home cooked option that offers something for every palate.
Avenue N American Kitchen 20 Newman Avenue Rumford 270-2836 avenuenamericankitchen.com October 2014 | The BAY
41
RHODY BITES A Sponsored Statewide Dining Guide
View our full Restaurant Profiles on RhodyBites.com
Fieldstones Fieldstones provides a casual and lively atmosphere with a menu that offers something for everyone. Whether you’re looking for a night out with the family or to watch a game at the full bar, you’ll find a warm welcome and quality food at a great value. The menu offers comfort and pub food favorites, often with a creative twist. The Maryland Crab Cakes, for instance, are served with a lemon chipotle remoulade, adding a little zing and smoky heat to an otherwise familiar appetizer.
The Hard Apple Cider Glazed Salmon takes a classic combination and gives it a grown-up kick with an apple ciderspiced rum glaze. It’s the little flourishes that elevate the food at Fieldstones beyond your average fare. The choices are extensive, too: from mouthwatering burgers to fresh seafood, even grilled pizzas and sizzling fajitas – and all at prices that offer bang for your buck. That’s why Fieldstones remains a staple in Portsmouth.
Can’t-Miss Dish: Slow Roaster Pork & Black Bean Fajitas, served with shredded lettuce, diced tomatoes, cheddar jack cheese, sour cream and salsa.
980 E Main Rd, Portsmouth • 401-293-5200 10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 4532333. LD $$$ 2 Pauls’ City Grille Comfort food with a family feel. 315 Waterman Ave, East Providence, 228-7285. BrLD $-$$ Andreas Authentic Greek food since 1966. 268 Thayer St, Providence, 3317879. BrLD $-$$ Arturo Joe’s Italian food close to the beaches. 140 Point Judith Rd, Narragansett, 789-3230. LD $$ Aspire Seasonal Kitchen Contemporary New England fare. 311 Westminster St, Providence, 521-3333. BBrLD $$-$$ Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$ Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, 508-999-6975. LD $$ Bon Asian Bistro Sushi and hibachi, stylish bar scene. 1386 Atwood Ave, Johnston, 270-0777. LD $$
Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 2136615. LD $$ Caprice Restaurant & Bar Upscale Italian, romantic atmosphere. 455 Main St, East Greenwich, 398-2900. D $$-$$$ Casa Della Luce American/Italian bistro and gourmet pizzeria. 105 Franklin St, Westerly, 637-4575. LD $$ CAV Eclectic cuisine and art in a historic setting. 14 Imperial Place, Providence, 751-9164. BrLD $$-$$$ Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$ Chapel Grille Gourmet food overlooking the Providence skyline. 100 Chapel View Blvd, Cranston, 944-4900. BrLD $$$ DeWolf Tavern Gourmet American/ Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$ DiMare Seafood Fresh seafood restaurant and market. 2706 South County Trail,
Fieldstones is a family-friendly staple in Portsmouth
East Greenwich, 885-8100. LD $$-$$$ Dragon Palace Fresh sushi and Asian cuisine. 733 Kingstown Rd, Wakefield, 789-2308. LD $-$$ Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$ Enn Japanese Creative sushi and Japanese food. 600 George Washington Hgwy, Lincoln, 333-0366. LD $$ East Side Creamery & Diner Neighborhood diner and ice cream shop. 170 Ives St, Providence, 865-6088. BrLD $ Fieldstones Relaxed family setting, something for everyone. 980 E Main Rd, Portsmouth, 293-5200. LD $$ Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$ Giros Hometown Grille Pub-style food, friendly service. 501 High St, Peace Dale, 887-752-0794. BrLD $-$$ Guytanno’s Cafe Inspired international
cuisine. 62 Franklin St, Westerly, 3846221. LD $$ Hanley’s Ale House Full service pub, great fun. 52 Pine St, Providence, 8610001. LD $-$$ Harry’s Bar & Burger Creative sliders and cocktails. 121 N Main St, Providence, 228-7437. LD $-$$ Iggy’s Doughboys & Chowder House Classic clam shack fare, plus famous doughboys. 889 Oakland Beach Ave, Warwick, 737-9459; 1157 Point Judith Rd, Narragansett, 783-5608. LD $ Kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Providence, 331-8111. LD $-$$ Kon Asian Bistro Sushi and hibachi, stylish bar scene. 553 Main St, East Greenwich, 886-9200. LD $$ Lim’s Restaurant Upscale Thai and fresh sushi. 18 South Angell St, Providence, 383-8830. LD $$ Lobster Pot Serving traditional New England classics and seafood. 119 Hope St,
Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+
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the Bay | October 2014
Bristol, 253-9100 Br L D $$-$$$ Luxe Burger Bar Build your own creative burger. 5 Memorial Blvd, Providence, 621-5893. LD $ Mariner Grille Creative seafood, pub atmosphere. 140 Point Judith Rd, Narragansett, 284, 3282. LD $$ McBlarney’s County Tap Modern, upscale pub with daily specials. 632 Metacom Ave, Warren 401-289-0887. LD $$ Meeting Street Cafe Huge sandwiches and cookies. 220 Meeting St, Providence, 273-0166. BLD $ Mews Tavern Family dining, with a whiskey bar. 456 Main St, Wakefield, 783-9370. LD $-$$ Mile & a Quarter Eclectic cuisine and wine bar. 334 South Water St, Providence, 331-1500. LD $-$$ Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$ MuMu Cuisine Asian fusion cuisine specializing in sushi, Chinese fusion and Thai. 220 Atwells Ave, Providence, 369-7040 LD $$-$$$ Nami Fun, stylish sushi and hibachi. 198 Atwells Ave, Providence, 3836559. LD $$$ Nonni’s Italian Restaurant Traditional Italian eatery and pasta shop. 1154 Stafford Rd, Tiverton, 624-3087. LD $$ Oak St. B&B Delicious, inventive burgers and breakfast. 87 Oak St, Westerly, 315-2520. BLD $ Oceanside at the Pier New England fare
overlooking the Atlantic. 1 Beach St, Narragansett, 792-3999. BrLD $$ Paragon & Viva Contemporary dining and nightlife. 234 Thayer St, Providence, 331-6200. BrLD $-$$ Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 3310003. LD $-$$ Pavilion Steakhouse & Banquets Grand, banquet-hall style dining. 15A Frontier Rd, Hopkinton, 377-9900. BrLD $$$ Phil’s Main Street Grille Classic comfort food; great rooftop patio. 323 Main St, Wakefield. 783-4073 BBrLD $ PJ’s Pub Mediterranean-influenced pub food. 135 Boone St, Narragansett. 401789-3200. LD $-$$ Portsmouth Publick House Classic American café and bar food. 1 King Charles Dr, Portsmouth. 682-2600. BrLD $-$$ Public Kitchen & Bar American food with changing daily inspirations. 120 Francis St, Providence, 919-5050. BrLD $-$$ Rasa Authentic and contemporary Indian. 149 Main St, East Greenwich, 3982822. LD $$ Rasoi Vegetarian-friendly Indian cuisine. 727 East Ave, Pawtucket, 7285500. LD $$ Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950. BrLD $$ Rick’s Roadhouse House-smoked barbecue. 370 Richmond St, Providence, 2727675. LD $-$$
Rue De L’Espoir American cooking with French soul. 99 Hope St, Providence, 7518890. BBrLD $$
The Sea Goose Seafood with New England and Southern flair. 265 Post Rd, Westerly, 315-0788. LD $$-$$$
Scampi Seafood and Italian with expansive water views. 657 Park Ave, Portsmouth, 293-5844. LD $$
The Twisted Vine Romantic wine bar with tapas and full meals. 3 Canal St, Westerly, 596-4600. D $$
Seasons Fine dining at the Ocean House. 1 Bluff Ave, Westerly, 584-7000. BLD $$$
Two Ten Oyster Bar & Grill Enjoy fresh seafood and sushi by the salty water. 210 Salt Pond Rd, Wakefield, 7820100. LD $$-$$$
Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich, Smithfield. sienari.com D $$-$$$ Sweet Cakes Coffee shop and gourmet bakery. 1227 Kingstown Rd, Peace Dale, 789-5420. BL $ T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, 946-5900. BL $ Tara’s Tipperary Tavern Oceanside IrishAmerican pub fare. 907 Matunuck Beach Rd, Matunuck, 284-1901. BLD $ Tavern by the Sea Waterfront European/ American bistro. 16 W Main St, Wickford, 294-5771. LD $$ The Coast Guard House Upscale New England fare with Bay views. 40 Ocean Rd, Narragansett. 401-7890700. LD $$-$$$ The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$ The Malted Barley Gourmet pretzels and craft brews. 42 High St, Westerly, 315-2184. $ The Restaurant at Weekapaug Inn Quintessential New England fare. 25 Spray Rock Rd, Westerly, 322-0301. BLD $$$
Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337 LD $-$$ UMelt Fun twists on grilled cheese. Providence and Kingston, 383-6732. LD $ Vetrano’s Ristorante & Pizzeria Italian cooking like grandma made. 130 Granite St, Westerly, 348-5050. LD $$ Vittoria’s NY Pizza Best pizza north of Manhattan. 224 Post Rd, Westerly, 322-1901. LD $-$$ Waterman Grille Riverfront New American dining. 4 Richmond Sq, Providence, 521-9229. BLD $$$ Wes’ Rib House Missouri-style BBQ, open late. 38 Dike St, Providence, 4219090. LD $$ Whiskey Republic Delicious dockside pub fare. 515 South Water St, Providence, 588-5158. LD $-$$ XO Cafe Creative cocktails and New American fare. 125 N Main St, Providence, 273-9090. BrD $$ Zooma Trattoria Fresh Italian using house-made pasta. 245 Atwells Ave, Providence, 383-2002. LD $$
Worth The Drive:
10 Prime Steak and Sushi This stylish restaurant in the heart
Photography: Mike Braca
of Downtown serves the prime sirloin steaks from corn-fed Midwestern beef alongside expertly prepared sushi using quality seafood. All of 10’s prime and certified Angus steaks are aged for at least 28 days for
maximum flavor and tenderness and their sushi menu includes a full range of sashimi and nigiri, plus 15 designer rolls. Other specialties include steamed or baked stuffed lobster, grilled swordfish with lump crab, day boat scallops and surf and turf with lobster and filet.
Can’t-Miss Dish: The exquisite Wagyu beef, whether in the form of the Hot Rock appetizer (cooked tableside on lava rocks and served with wasabi aioli) or as a 10 oz. flat iron steak. 10 Prime Steak and Sushi
For full restaurant profiles, go to RhodyBites.com
55 Pine St, Providence • 401-453-2333 @RhodyBites
facebook.com/RhodyBites
October 2014 | The BAY
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W E S T P O RT Sisters of the Wool
fresh ingredients, fresh air, fresh food Open Monday - Thursday 7am - 8pm Friday & Saturday 7am - 8:30pm Sunday Closed
Traditional & Exotic Fibers, Locally Produced Hand-Dyed Yarns Knitting & Crochet Classes for All Levels! www.woolsisters.com | (774) 264-9665 | 782 Main Road • Westport, MA
778 Main Road Westport, MA 508.636.3040 margueritesrestaurant.com
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OPEN DAILY LUNCH & DINNER ½ PRICED APPS Mon 3-6pm | TEAM TRIVIA Wed LIVE MUSIC Fri & Sat 66 State Road, Westport | 508.676.7888 x415
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Gallery
King Richard’s Faire
Ye Olde October 1.
Photo: Courtesy of King Richard’s Faire
October 1-19: Escape the doldrums of jeans, t-shirts and sneakers by journeying to a magical land that’s bursting with corsets, chainmaille and cleavage. King Richard’s Faire is an annual family-friendly festival featuring many forms of medieval entertainment (jousting anyone?) from the torture show to fire breathing to sword fighting. Stroll the wooded grounds and try your hand at a game such as archery or the strong man test. Kids will enjoy small rides and activities while adults will have fun shopping for trinkets and imbibing beer or mead. $16-$29. Sat & Sun 10:30am-6pm. 235 Main Street, Carver. 508-866-5391, www.kingrichardsfaire.net.
2.
October 25: At Audubon’s Halloween Hike families walk guided lantern-lit trails in the night forest and encounter friendly costumed creatures that explore the myths and legends associated with Halloween. Tours leave every ten minutes beginning at 5:30pm. $10$14. 301 Brown Avenue, Seekonk. 401-949-5454, www.asri.org.
3.
October 3-31: Visit Escobar’s Highland Farm’s annual Corn Maze, open Friday, Saturday and Sunday through early November. Don’t worry about getting lost in the field – employees will rescue you if need be! 3:30-dusk Fri; 10am-dusk Sat; 11am-dusk Sun. 133 Middle Road, Portsmouth. 401-683-1444, www.escobarshighlandfarm.com.
4.
October 24: Castle Hill Inn will welcome esteemed chef Pablo Montero from Abadia Retuerta LeDomaine luxury hotel in Spain for an evening of wine and dining. Get your tickets now for the 6-course Relais & Chateaux 60th Anniversary Dinner. $165, 590 Ocean Avenue, Newport. 888-4661355, www.castlehillinn.com.
5.
October 18: Enjoy a casual cocktail reception and watch a lively dance competition during Dancing with the East Bay Stars at the Quinta Gamelin Community Center. All proceeds go to benefit senior activities at Franklin Court Independent and Assisted Living. $40. 101 Asylum Road, Bristol. 401-301-4301, www.ebcdc.org.
October 2014 | The BAY
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Gallery Calendar by Erin Balsa
October October 1-30: Rogers Free Library offers Storytimes with Miss Molly three times per week! Bring your 2 and 3-year-olds on either Monday, Tuesday or Wednesday for stories, rhymes, games, songs, crafts and snacks. Sign-ups required. Free. 9:3010:15am. 525 Hope Street, Bristol. 401253-6948, www.rogersfreelibrary.org. October 1-29: Dream about being a bit more artsy? Take a fall class with Felicia Touhey at Beach Studios. Intro to Drawing will run every Wednesday evening. A four week commitment is required in order to participate. $25 per session. 5:30-8pm. 146 Aquidneck Avenue, Middletown. 401-848-2787 x7983, www.beachstudiosri.com. October 2-30: Every Thursday morning, Barrington Books hosts Children’s Story Hour with Miss Margie followed by craft time in its charming children’s section. It’s the perfect way to cure that mid-morning itch. Free. 10am. 184 County Road, Barrington. 401-245-7925, www.barringtonbooks.com. October 3-31: Head to Newport’s Firehouse Theatre every Friday and Saturday night for Comedy Improv with the Bit Players featuring hilarious improvisation with games and audience involvement. Reservations suggested. $15. 8pm Friday & Saturday; 10pm Saturday. 4 Equality Park Place, Newport. 401-849-3473, www.bitplayers.net. October 3-31: Newport Storm invites the public to have a beer (or three) on them. Each Friday at the brewery’s Fridays@6 event visitors can sample several craft beers. Only a limited number of people are allowed in; sign-up begins at noon every Friday. Free. 293 JT Connell Road, Newport. 401-849-5232, www.newportstorm.com. October 3-31: Drop by The Coffee Depot in Warren 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
ONLINE EXCLUSIVE 46
the Bay | October 2014
talented local performers. Because you need a break from the same old bar scene. Free. 7-10pm. 501 Main Street, Warren. 401-608-2553. October 4: It’s the first Saturday of the month, which means it’s Citizens Bank Foundation Free Family Fun Day at the Audubon Environmental Education Center. Enjoy crafts, nature stories, animal discoveries, hikes and more! Activities are geared for all ages. Free. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org. October 4-25: The folks at Westport Rivers Vineyards offer Public Tours and Wine Tastings every Saturday afternoon. They’ll also be offering Wine Education and Tasting Seminars this fall. Go online for details as they unfold. $10. 1 & 3pm. 417 Hixbridge Road, Westport, MA. 508-636-3423, www. westportrivers.com. October 4-25: Shop fresh this month at the Mount Hope Farmers Market, which is open at Mount Hope Farm every Saturday all year round featuring local growers, artisans, live music and kid-friendly programming. Free. 9am-1pm. 250 Metacom Avenue, Bristol. 401-254-1745, www. mounthopefarm.org. October 5: Create your own glass pendant at the Flameworked Glass Jewelry Workshop with Benjamin Giguere of Gather Glass. You’ll learn about both the process and the equipment used before trying your hand at the art form. $50-$60. 10am-12pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org. October 5-26: Take a Sunday Morning Bird Walk with the Audubon Society. Stroll along the boardwalk and East Bay Bike Path on a guided walk with an expert birder. Look for Baltimore Orioles, Green Herons, Red-bellied Woodpeckers and more. Free. 8am. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org. October 6-27: Check out the Saturday
Raise a pint at Newport’s Oktoberfest
October 11-12: Enjoy seasonal beers, German food, live music and endless activities at the Newport Yachting Center’s International Oktoberfest! This year there will be three biergartens! $20-$25 Sat; $17-$20 Sun. 12-8pm Sat; 12-6pm Sun. 4 Commercial Wharf, Newport. 401-846-1600, www.newportyachtingcenter.com. Jazz Series at Greenvale Vineyards. Concerts are held in the tasting room every Saturday. Sample wine while you relax and listen. $3 music; $7-$9 wine by the glass; $12 wine tasting. 1-4pm. 582 Wapping Road, Portsmouth. 401847-3777, www.greenvale.com. October 6-27: Monday evenings bring the weekly Kundalini Yoga class to Sandywoods Farm. Instructor Deb Brown (Ravijeet Kaur) will lead you through all the poses. Classes are held in the yellow building. Call for more information. $10. 6-7:30pm. 73 Muse Way, Tiverton. 401-241-7349, www.sandywoodsfarm.org. October 7: All are welcome to attend the Tuesday Night Open Mic at Sandywoods Farm. It doesn’t matter whether you play an instrument, sing, read poetry or do spoken word, there’s an audience waiting for whatever talent you bring. Free. 7-10pm. 43 Muse Way, Tiverton. 401241-7349, www.sandywoodsfarm.org. October 7-28: Each Tuesday evening, the public is invited to Roger Williams University for Zen Meditation with instructor Andy Costanzo at the Intercultural Center Prayer Room. Sit,
relax and find your true way. Mats and cushions will be provided. 6-7pm. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu. October 7-28: Are you smarter than a fifth grader? Great! Head to Wally’s Tap House every Tuesday night for Stump! Trivia and prove it to the crowd. Winning teams go home with prizes so be sure to bring your smartest friends. 8pm. 13 Crandal Road, Tiverton. 401624-1212, www.stumptrivia.com. October 10: Sakonnet Collective is hosting master photographer Serena Parente Charlebois’ Bella Terra from October 10 through November. Attend the Artist Reception to see her Tuscan landscapes and meet the gifted human being behind the photos. Free. 6-9pm. 3842 Main Road, Tiverton. www.thesakonnetcollective.com. October 10: The Tiverton Library hosts its monthly Essex Book Discussion Group, which meets on the second Friday of every month at the Essex Public Library’s reference room. Discussions are informal and registration is not needed. Free. 10:30am. 238 Highland Road, Tiverton. 401-625-6796, www.tivertonlibrary.org.
For an up-to-date statewide calendar and to submit your own listings visit www.thebaymagazine.com
Gallery continued...
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Rapid Payoff | No Points | No Closing Costs** October 11: Encourage your children to love nature and the environment. Sign them up for Eco Stories and Art. Bring a snack and relax while an Audubon naturalist reads a story then create a unique work of art from recyclable materials. All ages. $3. 11am12pm. 1401 Hope Street, Bristol. 401949-5454, www.asri.org. October 18: At the annual The Perfect Pumpkin Party kids will make a rolling pumpkin art masterpiece, play pumpkin ring toss and try pumpkin stamping. Be sure to dress your brood in clothes that can get dirty… because they will. Free with admission. 10am-4pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org. October 24: Visit the Imago Gallery for an Artist Reception to celebrate the 9th annual juried exhibit for textile and fiber arts called Multiplicities: New Directions in Fiber. The exhibition will be on view from October 17 through November. 6-8pm. 36 Market Street, Warren. 401-245-3348, www.imagofoundation4art.org. October 24: Love to get your hands dirty? Help celebrate Newport’s 375th anniversary by participating in the Daffodil Planting event at Ballard Park. Volunteers will
be planting 18,000 bulbs in the park’s quarry meadows. Free. 8am-noon. 1 Ocean Heights Road, Newport. 401619-3377, www.ballardpark.org. October 24-25: Register today for the 10th Annual Connecting for Change event in downtown New Bedford. This conference will feature dozens of innovators and numerous activities and workshops covering topics like green business, farming, yoga and social justice. Go online for details. www.marioninstitute.org. October 25: Flock to Barrington Books for a Book Signing with best-selling author Ann Hood, who will be promoting her novel, An Italian Wife, a multigenerational story of Italianborn Josephine Rimaldi and her ItalianAmerican family. Free. 2pm-4pm. 184 County Road, Barrington. 401-2457925, www.barringtonbooks.com. October 26: Step back in time and retrace the footsteps of Metacomet, Sachem of the Wampanoag Nation with Walk the Trail to King Philip’s Chair at Mount Hope Farm. The tour concludes with coffee and hot cocoa. No reservations needed. 2-4pm. 250 Metacom Avenue, Bristol. 401-254-1745, www. mounthopefarm.org.
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Nov. 8 – Dec. 31 presented by supporting sponsor season sponsors
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Harvest Festival
Violinist Dorian Komanoff
October 1: Violinist Dorian Komanoff Bandy and harpsichordist Paul Cienniwa will present Bach the Dionysian at the New Bedford Art Museum as part of their recital series Bach Explored. $20 suggested donation. 7:30pm. 608 Pleasant Street, New Bedford. www.paulcienniwa.com.
EVERY WEEKEND IN OCTOBER 10am-4pm
Fun for the whole family! T H E FA R M E R ’ S D AU G H T E R 716 Mooresfield Road (Rt. 138) Wakefield, RI • 401-792-1340 Open Daily 9am-6pm • www.thefarmersdaughterri.com
October 2014 | The BAY
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(401) 253-4050 / 800-541-4593 495 Hope Street, Bristol, RI (401) 247-0202 280 County Road, Barrington, RI
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the Bay | October 2014
Gallery Artistry by James Merolla
Capturing Wilderness
East Providence artist Kathy Hodge gets back to nature
Photo: (Top) FS Ranger Chrissy Post, (Bottom) FS Ranger Solan Jensen
Whether by kayak, boat, helicopter or state-of-the-art mountain boots, Kathy Hodge goes that extra mile when she paints. She passes whales, eagles, mink, harbor porpoises, a bear, Alaskan ducks and ravens, and signs of moose and wolf. For the second time, she spent part of her summer as the Artist-in-Residence for the U.S. Forest Service, in Tongass National Forest in southeast Alaska. She was similarly honored in 2011. For a fortnight in summer, she traveled with a crew of Forest Service Rangers, assisted them with their duties, collected photographic references and painted dramatic glacial and rainforest landscapes. The unique program gives artists the idea of the stewardship behind America’s public lands while fostering “artistic exploration” of these natural, cultural treasures. Kathy experienced the wilderness like few others. She camped on glaciercarved shores and kayaked calm fiords. She and Alaskan Forest Rangers took a boat from Juneau, down Stephen’s Passage to Harbor Island, then kayaked down Endicott Arm to Ford’s Terror (a small fiord branching off) where she camped for three nights, then out again to the Arm where they boarded the Liseron, and were dropped off in Holkham Bay, to paddle back to the island. The last day, she took the Forest Service boat, The Sumdum Ranger, to the end of Endicott Arm to spend a day on rocks overlooking a constantly calving Dawes Glacier. Then,
Kathy Hodge translates the Alaskan wilderness onto canvas
she painted it all in explosive, brilliant splashes of color. The first time Hodge was appointed for this honor (2011) she served as the program’s first artist in the Chugach National Forest, Prince William Sound. Among her duties was removing debris surrounding an old gold mine. Hodge has also served as Artist-in-Resident in ten National Parks. “While I work mainly in my studio, and am not a natural outdoor painter. I love exploring the natural environment, and the Artist-in-Residence Program
Kathy works on a watercolor aboard The Sumdum Ranger
has given me a priceless opportunity to live and paint within some of our country’s most spectacular landscapes,” says Kathy. “Working outside means battling sun, heat, cold, rain, bugs, critters, curious spectators, changing light, precarious easel setups and limited or forgotten supplies, and [it] doesn’t always produce paintings that satisfy me.” “But sitting for hours observing one spot in the landscape allows me to absorb the sounds, smells and atmosphere as the light plays over the landscape,” she says. “Also, hiking across arid deserts, climbing rocky mountains or kayaking for hours in a fiord makes me very aware of the landscape’s scale and weight. I am not just looking at it. I’m travelling through it under my own power.” She cannot quantify the feeling of deep peace, solitude and focus, far away from her day-to-day graphic design job and distractions when she returns to RI. While never in real danger on a chasm precipice, Kathy says, “I have been lost, exhausted and footsore, and had a close call with a rattlesnake, but all in all, it is probably a lot safer than my daily drive to work.” Once, she looked up after hearing a tremendous roar to see a boat-sized iceberg roll in the fiord, revealing amazing colors that sparkled in the sun. “Kayaking past against a stiff headwind, I did not dare to stop long enough to photograph it, but thankfully, one of the
wilderness rangers took a shot and sent it to me. I do plan to paint it,” she adds. Thousands of tourists can’t wait to see it. Her work is on display in, among other places: Glacier National Park, Rocky Mountain National Park Museum, Acadia National Park, Apostle Island National Lakeshore, Badlands National Park, Mesa Verde National Park, Petrified Forest National Park, Great Sand Dunes National Park and the Chugach National Forest. She will be sending a new painting to the Tongass National Forest as a condition of her residency. “I like knowing that something of myself remains in a place that I grew to love. In my work, I wish to go beyond capturing a specific location, and explore patterns that repeat across the natural world, caused by the influence of wind, water, erosion and time, while exploring what makes each location unique. I think my work from Alaska has influenced me to explore new color and infused a new freshness to my work,” says Kathy. “I always miss where I’ve been and hope to return at some point, but RI is my home.”
Kathy Hodge www.kathyhodge.com www.voicesofthewilderness. blogspot.com October 2014 | The BAY
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Taste Test
by Elyena “Nellie” de Goguel and Claire Flanagan
Pies in the Sky We could go on for days about how much we love pizza, but let’s not be too cheesy about it – we’ll cut right to the chase. Here are some mouthwatering slices and great places you can try to up your pizza game across the Bay.
Follow the Fold This yummy buffalo chicken pizza from Papa Joe’s Wrap Shack was a total hit. With the excellent balance of flavors, from the blue cheese and buffalo sauce to the onions and scallions, it was spicy without being too spicy. One of our staffers commented that it was “the closest to New York pizza I’ve ever had outside New York,” because of the slice’s huge size while remaining thin and foldable. 567 Hope Street, Bristol, 253-9911, www.papajoes-wrapshack.com
All Fired Up It’s not hard to see why this pizza from Federal Hill Pizza earned the title, “The owner’s favorite.” This flavorful brick oven-fired delight is topped with mozzarella, mushrooms, goat cheese, red sauce, basil and perfectly thin and salty prosciutto. The flavor combo is awesome, with all of the fresh ingredients adding just the right amount of pop. 495 Main Street, Warren, 245-0045, www. federalhillpizza.com.
Thinking Thin
Hip to be Square
On a visual note, this pizza from Pizzico Ristorante is stunning. Generous portions of tender artichoke hearts, salty prosciutto and Parmesan and Asiago cheeses are distributed evenly across a thin, smoky crust, and everything is topped with fresh sprinklings of basil and balsamic vinegar. Upon further investigation (with our mouths) we found that every bite offered a different, equally pleasing combination of flavors. 308 County Road, Barrington, 247-0303.
This rectangular take on pizza from Leo’s Ristorante features a delicious thick, crisp crust that’s hearty without being dense. The basil pesto has a delicate flavor and is not overwhelmingly garlicy – perfect for a casual date night dinner. While biting into a slice, one staffer exclaimed, “I could eat copious amounts of this pizza… and I probably will.” 365 Hope Street, Bristol, 253-9300, www. leosristoranteri.com.
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the Bay | October 2014
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