The Bay December 2013 by Hey Rhody Media Co.

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Barrington: Fabulous waterfront Victorian with 3 levels of living space and sweeping 180 degree views. gourmet kitchen, fireplaced great room. Lovingly restored, step from the library to entertain in the spacious greenhouse. Very special. $1,850,000

Barrington: sensational Victorian farmhouse with wrap around porch. Fabulous open kitchen/ family room, library, 5 true bedrooms, every inch in cream puff condition. strong nayatt location, one block to narragansett Bay with beach access and winter water views. $1,460,000

Barrington: Unique property with in-law/au pair with separate entrance, cathedral ceilings and fireplaced living room. Main house features high ceilings, designer granite and Corian kitchen that opens to a large fireplaced family room. awesome! $849,000

Barrington: Fabulous Modern Victorian! 6 bedrooms, 4 full and 2 half baths, 2 staircases, finished lower level with media and exercise rooms. in-law/au pair or home office with separate staircase. Mint condition. Very private, abuts conservation land. $749,000

BristoL: Harborviews - Parade route! Beautifully

maintained historic home. 4 bedrooms, 4 baths, 8 fireplaces, ample off-street parking. Fabulous multi-use barn/studio with loft surrounded by charming English garden. $519,000

BristoL: Mint colonial with personality! First floor master, great room with fireplace, eat in kitchen, 4 bedrooms, 3 full baths, large deck, freshly painted exterior, beautiful grounds. $499,900

Barrington: Prime location on nayatt Point! sunny waterview contemporary colonial. Wonderful open plan with walls of windows to enjoy the views! 3 fireplaces, hardwoods, gas heat, central air, many extras. Lower level perfect for au pair, guest or in-law suite. $1,185,000

Barrington: Pristine condition & renovation upgrades with every amenity-hardwoods, central air, gourmet kitchen (granite, sub-Zero & Viking appliances, dry bar/wine cooler, etc), family room with flat screen tV & full electronics, generator, new master bedroom & bath extension. $595,000

BristoL: Historic Hope street colonial boasts mature plantings & charm. “Echo Farm” has large. eat-in kitchen, 2 full baths, 4 bedrooms, brick fireplace in family room, 8 1/2 ft. ceilings, hardwoods, 2 car garage/ potters shed, barn. Lovely grounds! a must see! $299,000

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Contents Photography: (L) Melissa Stimpson, (R) Rupert Whiteley

December 2013

Colorful living in Westport

This Month 15 Eat, Drink and Be Merry Delicious, locavore holiday entertaining

Boutique wines at Crush

43 Taste A Portsmouth landmark welcomes a new restaurant 44 Review 46 Drink 47 News Bites 48 Connoisseur 49 Dining Guide

Every Month 5 Editor’s Note/Letters 6 The Bay List

9 The Buzz

51 Gallery Find out all about December festive happenings 52 Calendar 55 Artistry 56 On Stage

58 Taste Test ‘Tis the season to eat as many cookies as possible

A RWU student volunteers for a cause 10 On the Bay 12 Bay Views

33 Live Well A Westport couple makes a house a home

On the Cover: Home entertaining goes gourmet at Tickle’s Tea Room in Swansea, photographed by Melissa Stimpson

34 Homestyle 37 Whole Body 38 Connoisseur 39 Shop Around December 2013 | The BAY

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

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Publishers Barry Fain Richard Fleischer Matt Hayes John Howell Publishing Director Jeanette St. Pierre Executive Editor Julie Tremaine

Early dental care leads to a healthy smile for life

Associate Editor Grace Lentini Editorial Assistant Dale Rappaneau

Dr. G. John Fraone

Special Projects Manager John Taraborelli

Pediatric Dentistry

Specializing in dentistry for children, adolescents and young patients with special needs.

Digital Manager Samantha Pezza

Amy McCoy

92 Faunce Corner Road Suite 150 North Dartmouth, MA (508) 997-2400 www.drjohnfraone.com

Writer

The Freshest Pasta In Rhode Island! DECEmbEr’s FEaturED Dish Veal Rustico: Veal Medallions sauteed in red wine with carrots, celery & red onion tossed with our fresh Gnocchi Come Watch The Games With Us Every Sunday And Take Advantage Of Our $5 PizzA SPECiAl!

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A foodie practically from birth, Amy is the author of the blog and cookbook Poor Girl Gourmet. Not only did she write this month’s cover story but she also prepared all the delicious food on the cover. She and her husband live on a small farm in Rehoboth where they have a large vegetable garden, chickens, bees and a small herd of Gloucestershire Old Spots pigs. “To me, food is a vehicle for discussion of so many topics,” Amy says. “Writing about food allows me to investigate so much in our world: human nature, relationships, the environment, diversity of cuisines and cultures, and how communities bond together.”

IN of py d W o c Fin ned

k! ig A s ’s boo gazine y a Am Bay M ook b e e h c T Fa tails. n o de for

Art Director Karli Hendrickson Assistant Art Director Meghan H. Follett Advertising Design Director Layheang Meas Graphic Designer Veatsna Sok Account Managers Louann DiMuccioDarwich Ann Gallagher Nicole Greenspun

Kristine Mangan Elizabeth Riel Dan Schwartz Kim Tingle

Illustrators Eloise Narrigan Maret Paetznick Photographers Michael Cevoli Judith Gardner Janice Lee Kelly

Ed King Melissa Stimpson Rupert Whiteley

Contributing Writers Keith Andrade Adam Baffoni Sarah Bertness Michael Clark Rob Mariani

Amy McCoy Andrea E. McHugh Jamie Merolla Nina Murphy Erin Swanson

Interns Anita Baffoni Elyena de Goguel Courtney Melo

Paige Snyder Alison Young

Member of: Audited by:

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.

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the Bay | December 2013

Editor’s Note

Not Your AverAge Plumber PluMbing • HeATing Cooling • SolAR

‘Tis the Delicious Season The holidays are about a lot of things: tradition, family, giving, spending… But when it comes down to it, the holidays are really all about food. This month, we help you improve on the best part of the festivities: eating, drinking and being merry. Local blogstress and author of Poor Girl Gourmet Amy McCoy gives us festive, affordable recipes for a holiday

A JOB WELL DONE Once again your team has done an outstanding job! The article featuring Joan Jenard’s condo [“A New Chapter,” November 2013] is fantastic. It truly captures the essence of what living at Prescott Point is all about and spotlights Joan’s beautiful home. Janice, your photographer, was awesome when she came out for the photo shoot. Between Joan’s insight into her home, the particular angles and views, and Janice’s talent behind the camera, the photo collection in the article is stunning. Joan and Andrea McHugh, your writer, obviously spent some time talking together. Andrea was able to nicely blend Joan’s past and present life into

• Generators • Boilers • Solar Hot Water • Radiant Floor Heat • Heating Systems

• Installations • Repairs • Hot Water Heaters • Gas Piping • System Heat • New Construction

Storm season is coming! install a whole-home generator before the next power outage leaves you and your family in the dark!

From Our Readers RAISING THE BARRE You really captured the experience of barre [class] through a student’s eyes. Thank you for writing such a detailed and engaging article about Fitness Fusion’s barre class. Danielle Rogers, Fitness Fusion

SPeCiAlizing in:

feast, and we’ve got lots of insider tips on home entertaining for this, the busiest and most festive month of the year. Enjoy the season.

the article and allow for Joan’s unique style to come through. She certainly has a gift for writing, which comes through in all she does. Sheryl Spanos, Prescott Point A CHARITABLE VOICE Just wanted to thank you for running the TAPIN article [“A Local Charity Celebrates a Milestone,” November 2013] in The Bay. We appreciate the opportunity to reach a broader audience through your paper. Liz Lanik

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THANKS FOR INCLUDING US Thank you for including the Joe and Sparky Go to School book launch party [“A Local Author Launches a Fun-ducational New Children’s Book,” September 2013] in The Bay! I was thrilled with the story and the amount of space you gave it. Your article surely brought more visitors to the party and helped to make the event a success. Jamie Michalak, author of the Joe & Sparky series

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

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December 2013 | The BAY

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Bay Magazine

Web • Social Media • Promotions • Events

For the Holidays Our readers know we’re all about shopping local. If you picked up last month’s issue, then you saw our Give Local holiday shopping guide, which is full of uniquely Rhode Island gift ideas. If you missed it, you can still find it all at our website (www.thebaymagazine.com). Now we’re going to double down on that effort and give away a shopping spree to dozens of local, independent retailers throughout the state. Just sign up for our email newsletter, “The Pulse,” at www. thebaymagazine.com/newsletter.html and stay tuned for details. Be sure to follow us on Facebook (www.facebook.com/bayeveryday) to find out how you can win our $500 local shopping spree.

The Bay’s shopping guide

Give LocaL

The gifT of sTyle TheBayMagazine.com

Pandora bangle with charms and John Medeiros’s amethyst cuff, available at Tickle’s in Swansea

Around Town The Bristol Merchants Association will be holding its annual Holiday Preview on Friday, November 22 and Saturday, November 23 from 5-9pm. Get an early start on your holiday shopping as participating merchants stay open extra hours and offer tickets for the Snowflake Raffle with every purchase of $25 or more. They’re giving away $6,000 in cash and the drawing is December

22 at 5pm sharp! Of course, if you get there early enough on Friday only, you can get your hands on a free Bay tote bag, which contains a free raffle ticket, along with coupons and special deals from participating businesses. Look for us at the corner of Hope and State Streets to get your bag. Check out the “BMA (Bristol Merchants Association)” Facebook page for more info.

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the Bay | December 2013

The Bay is always your guide to what’s happening in the East Bay and around the state – whether it’s dining, shopping, events, the arts and more. But what do you do between issues? Well, you can always go to our website (www.thebaymagazine.com), but you can also get the best of it delivered to

your inbox every other week with The Pulse, our email newsletter. It’s always full of news you can use, from weekend best bets to sponsored events to social media giveaways. Now you don’t have to miss us so much between monthly editions. Just go to www.thebaymagazine.com/newsletter.html to sign up.

At RhodyBites.com By now you should have checked out RhodyBites.com, our statewide dining guide. We’re adding new restaurants and expanding profiles all the time, so you can browse the best in local dining and plan your next meal. But now RhodyBites is also on Facebook

(www.facebook.com/RhodyBites) and Twitter (@RhodyBites). Be sure to like and follow us for updates, news items, tantalizing food photos and prize giveaways. And if you haven’t already, check out RhodyBites.com before dinner tonight. Bon appetit!

Someone to count on … Concord Companion Services helps seniors enjoy the comfort of living at home by offering a helping hand with daily tasks. Whether you could use some help just hours a week or an in-home companion 24-hours a day, Concord Companions can be available anywhere in Rhode Island with just two hours notice. Our accredited services are fully bonded and insured.

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December 2013 | The BAY

This year, 10 lucky East Bay businesses will say “Happy Holidays” in a powerful way.

Happy Holidays SHOUT OUT

The

Extending seasons greetings to customers is a busy process of mailing lists, holiday cards, emails and more. This year, 10 lucky East Bay businesses will get to say “thanks for a great year” to their customers in a much more dynamic way. Full Channel will give winning businesses free production and air time – on networks like ESPN, USA and Discovery – for a creative and impactful holiday “shout-out” to their customers and the East Bay community. You can’t win unless you enter. It’s easy! Just visit fullchannel.com/shoutout today and complete the easy application form by November 21st. Drawing will be held on November 22nd.

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The Buzz

Photo: Warren Jagger

People and places on the bay

Merry and Bright The holidays done in style at Blithewold

In between all of the cooking, shopping, eating and gifting you need to do this month, take some time out to appreciate the beauty of the season. Of all the towns doing the holidays up right, Bristol has a few extra surprises planned. Turn the page to read all about them.

December 2013 | The BAY

Buzz on the bay fROM pAGE xx

MORE THAN A BUILDING

Season’s Greetings from Bristol Shop for a chance to win big This month, Bristol is giving you even more reasons to celebrate – and to shop local. Starting with their biggest ever Holiday Preview on November 22 and 23, the Snowflake Raffle gives you something back while you give to others this season. As you shop for holiday gifts at participating merchants, you’ll earn a raffle ticket for every $25 you spend. The tickets enter you into

a drawing for $6,000 in cash and prizes, happening in a festive celebration downtown on December 22. For now, just look for the snowflake symbols outside Bristol merchants and get spending. How much more will you enjoy Christmas after a gift like that to yourself? Check out Bristol Snowflake Raffle on Facebook for more information. –Julie Tremaine

CARE ON WHEELS

A New Food Truck Combines Charity and Meals

Mobile Loaves and Fishes truck

It’s a truck with a mission. Volunteers in Rhode Island operate the Mobile Loaves & Fishes truck to bring free hot meals, warm clothing and the knowledge that someone cares to those in need. Mobile Loaves & Fishes is a charitable organization originating in Texas that makes use of specially equipped trucks with compartments designed to hold clothing and keep food warm or cold and secured during travel. Nine churches are involved from Barrington, Providence, Bristol, Cumberland and East Greenwich. The vehicle makes its home at Barrington United Methodist Church (BUMC). “Our model is interesting. In some places that do Mobile Loaves & Fishes it’s just one church or one organization,” says Barbara Scott, a volunteer and member of BUMC. Her husband, Allen

the Bay | December 2013

Scott, keeps the truck in good mechanical order. BUMC members originally got involved in 2009, when the truck was making just a few runs every month. It now makes about 20 runs a month to various sites including Providence, Cranston and Woonsocket. The truck stops include homeless shelters and low income housing developments. Faythe Herdrich is also a volunteer from BUMC. “It’s not just the homeless, it’s working poor, it’s hungry people,” she says. Each church makes decisions on wha types of food to stock for a particular run, which may be peanut butter and jelly sandwiches, macaroni and cheese, pulled pork or chili. “People get really creative in what they can do,” Faythe says. www.mlf.org, click on MLF trucks to find Rhode Island. –Cindy VanSchalkwyk

New Life is Breathed into a Barrington Landmark A century ago, firemen raced from the building to quench flames and rescue citizens from danger. Today, the building is a community center, recently renovated and updated. 170 Narragansett Avenue was constructed in 1911 as one of three fire stations in Barrington. Now it serves as a place for people to gather and a showcase for artists, musicians and poets. In mid-October, Friends of the Bay Spring Community Center (BSCC) held a celebration marking the most recent renovation, the addition of a lift, which makes the building compliant with the Americans with Disabilities Act (ADA). Since May 2011, events were held downstairs in order to accommodate everyone, but now the second floor, with its larger room and a stage, is accessible to all. The October event kicked off outside in the building’s backyard with games for the children, followed by several local musical groups and poets performing on stage on the second floor. Sydney Montstream-Quas, a board member of Friends of BSCC and a violinist and vocalist in the group Local Brew, talked about the event. “I love it. I’m a community person, so this is what it’s all about, to bring people together.” Local Brew has performed 17 shows in the building since 2010. Charles Cole was among the crowd who attended the event. Charles headed up the Bay Spring Neighborhood Crime Watch decades ago (now the Friends of the BSCC), beginning in 1985, a time when the fire station was no longer in use. “It was vacant probably 20 years. There was graffiti, broken windows,” Charles says. At the time, the fate of the building was under debate. “There were all kinds of things going around; we didn’t want this building torn down.” Charles and other members of the crime watch started by clearing the space of beer bottles, and repairing years of disuse. “We plastered walls, put all new windows in, covered all the graffiti. We had a lot of fun doing it, throwing paint at one another.” The building has seen some radical changes over the years, with changes in recent decades spurred on by community involvement. The lift was installed using $80,000 from the town, which still owns the building, and $7,000 was donated by Friends of the BSCC. The Bay Spring community has raised thousands for previous renovations, including work completed in 2008, which updated the kitchen and restrooms, replaced the boiler, and added a first floor wheelchair ramp and a fire suppression system throughout the building. Dave Parkhurst, president of the Friends of the BSCC, said even when it was a new building it was used for scout meetings and more elegant occasions. “You can’t build things like this anymore. People had ballrooms at the time. I’ve talked to a number of people who had dances here, they had weddings. Now that it’s ADA compliant it will be accessible for the town to rent. It will become a vibrant part of the community again.” 170 Narragansett Avenue, West Barrington. www.bsccri.org –Cindy VanSchalkwyk

Buzz on the bay GET INvOLvED AND DO GOOD

A RWU Student Helps Bring Music to Foster Kids

M a t c h i n g S t e r l i n g E a r r i n g s R e g . $ 2 4

O u r E x c l u s i v e 2 0 1 3 S t e r l i n g S n o w f l a k e P i n / P e n d a n t R e g . $ 3 6

S a l e $ 1 9

S a l e $ 2 9 C h a i n s o l d s e p a r a t e l y .

Jason Rosa is raising money for music-loving kids in need

With more than 2,500 children and youth in foster homes throughout Rhode Island, a Roger Williams University (RWU) student is pairing up with a national non-profit organization to help improve the lives of foster children within the state. Together We Rise is an organization focused on improving the lives of foster children in the country and RWU junior, Jason Rosa, is using their mission to help bring a sense of normalcy to those affected in Rhode Island. The variety of programs within the organization includes sports camps, play-focused activities and the possibility of exploring music by donated instruments and supplies. Jason Rosa’s goal is to raise $3,000

in money and musical instruments from local music shops and vendors by midDecember. The proceeds will be used to purchase starter guitars and basic equipment for over 50 foster children. Being a musician himself, Jason knows the impact music can have on someone’s well being. With the amount of emotional problems that foster children endure, the music programs can be used as an outlet to help cope with their issues through a positive form of self-expression. Jason hopes to give the local foster children and youth the opportunity to learn how to play an instrument and enjoy the beauties music can bring to everyday life. www.togetherwerise.org –Anita Baffoni

F r e e G i f t W r a p p i n g . E x t e n d e d H o l i d a y H o u r s . W i c k f o r d P r o v i d e n c e B r i s t o l 2 4 B r o w n S t . 7 3 5 H o p e S t . 2 9 7 H o p e S t . 2 9 5 - 0 0 8 6 6 2 1 - 9 0 9 2 2 5 3 - 5 0 0 5 w w w . g r e e n r i v e r s i l v e r . c o m

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Child & Family Empowers Young Men In addition to connecting kids with their forever adoption family, a social service collaborative is now expanding to help empower adolescent boys while waiting for a permanent home. Groovy Girls has been a collaborative effort between Child & Family social services and Adoption Rhode Island to empower girls who are in out-of-home placement awaiting their permanent adoption family. It has been able to connect youths to the community through activities such as music lessons, swim lessons, yoga and volunteering at various pet shelters. With the same goal in mind, Dream Chasers is the newest program within

the initiative to empower young boys and build their self-esteem while waiting for a place they can call home. Both programs are intended to build a strong foundation for the youths in state care to encourage their development into healthy, successful young adults. At Child & Family, volunteers are encouraged and can vary in age, starting at 14-years-old. Volunteer services include mentoring new parents who are adopting, offering companionship to the elderly and helping councilors with the children. www. childandfamilyri.com or 401-8484105. –Anita Baffoni

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Buzz Bay Views Gourmands gathered at Linden Place for A Taste of Bristol and Beyond. The food and wine event featured more than 40 restaurants, catering companies and beverage purveyors. Guests danced to the Rockin’ Soul Horns and raised money for the mansion’s upkeep. Photos by: Kristin Calouro

A sweet taste of Middletown’s Aquidneck Honey

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the Bay | December 2013

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December 2013 | The BAY

Eat, Drink & Be Merry A delicious twist on holidAy entertAining written By

Amy Mccoy, author of Poor Girl Gourmet PhotogrAPhy By

Melissa stimpson PhotogrAPhed At tickle’s teA rooM wine froM greenvAle vineyArds

t this time of year, each and every one of us is so caught up in the hustle and bustle: the preparations, the decorating, the parties - and, yes, the shopping - that by the time the big day finally arrives, all we want to do is relax and enjoy spending time with our loved ones, in conversation, sharing memories, plans for the year ahead and laughter. While every home-cooked meal requires some effort, this one includes a few dishes that can be prepared ahead of time, as well as an extremely easy, yet very tasty maple-mustard

marinated pork roast. It’s a meal that celebrates local Rhode Island flavors – with native oysters, as well as carrots, parsnips and Brussels sprouts from one of our local farms, like Four Town Farm or Wishing Stone Farm, to name but two, and Rhode Island maple syrup. This is a meal vivid in colors, textures, aromas and, of course, flavor. How better to celebrate the most festive time of the year? Prepare the soup, carrots and cupcakes a day prior to your celebration, reserving the frosting task for the morning of the feast. Whip up this simple yet

flavorful marinade the night before, place the roast in it before bedtime, and the next day, it requires only transfer to the oven, and, just about an hour later, a check of the meat thermometer to confirm doneness. Even the ingredients for the Brussels sprouts can be chopped and portioned out a day in advance and stored in separate airtight containers in the refrigerator until it’s time to pan fry them. Prepare the oysters as your guests arrive, then enjoy all of it – your family, friends, the food and the season. It is truly a time to eat, drink and be merry.

Broiled oysters with Buttery BreadcrumBs ServeS 8 Because you’ll be broiling these, serve them alongside your hors d’ouevres when guests arrive. As soon as they’re served, preheat the oven for the pork loin roast. • • • • • • • •

16 local oysters 1 cup (2 sticks) unsalted butter 1/2 cup deli mustard 4 teaspoons fresh thyme leaves, or 2 teaspoons dried 2 cups panko breadcrumbs kosher salt freshly ground black pepper 2 lemons for serving

First, rinse the oysters to remove any sand from the shells. Once rinsed of sand, steam the oysters in a steamer basket placed over a pot of simmering water until their shells just pop open. Allow the oysters to cool so that they can be handled safely, then pull the shells apart, remove the oyster from the shell and place the oyster in the curved half of the shell. Place the oysters on their shells on a 10-by-15-inch rimmed baking sheet. While the oysters are steaming, melt the butter in a large sauté or frying pan, then stir in the mustard,

sprinkle in the thyme, then add the breadcrumbs. Stir the breadcrumbs into the melted butter mixture in order to coat the breadcrumbs with butter, which will take about 1 minute. Remove the breadcrumbs from the heat, and season them with salt and pepper. Raise your oven rack to the second position from the top. Preheat the broiler.

Top each oyster with the breadcrumb mixture. Place the oysters under the broiler, and broil until the breadcrumbs are golden brown, 3 to 4 minutes. While the oysters are in the oven, arrange a bed of greens on a serving platter. Remove the oysters from the oven, use tongs or a serving spoon to place them on the platter, and serve them with wedges of lemon.

roasted carrot-ParsniP souP Yield: 8 1-cup ServingS Once the holidays are over, keep this warming root vegetable soup in your repertoire as a vegan lunch option. This soup may also be made a day or two ahead of your holiday dinner, and reheated on the stovetop. • 1 pound carrots, peeled, trimmed and cut into 1-inch pieces • 1 pound parsnips, peeled, trimmed and cut into 1-inch pieces • 2 tablespoons olive oil • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1 medium leek, white and light green parts only, well-washed and cut into 1-inch pieces • 1/4 cup olive oil • 4 cups vegetable broth, divided (3 cups and 1 cup) • kosher salt • freshly ground black pepper Optional garnish: • 1/2 cup crème fraiche, divided (1 tablespoon per serving) • 1/4 cup chopped chives Preheat the oven to 375˚F. In a large mixing bowl, toss the carrots and parsnips with the olive oil, thyme, salt and pep-

per. Transfer to a 9-by-13 baking sheet, being sure that all of the vegetables are in one layer. Bake on the middle rack until they are lightly browned, 35 to 40 minutes, turning the carrots and parsnips over midway through the cooking time to ensure even browning. While the carrots and parsnips roast, prepare the leeks. Leeks are notorious for trapping dirt within those lovely concentric rings of theirs, so you will want to cut them across the grain and then into 1-inch pieces. Once the cutting is done, agitate them in a bowl of water to remove the dirt from within. In a large saucepan over medium heat, heat the olive oil and add the leeks. Sauté the leeks until they are softened and fragrant, 5 to 7 minutes. Add the carrots, parsnips and three cups of vegetable broth to the saucepan and bring to a boil. Cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally. Allow to cool to lukewarm, then work in small batches to puree the carrot-parsnip mixture until smooth, adding reserved vegetable broth as needed to facilitate the puréeing process. Transfer puréed batches to a large bowl (at least 8-cup capacity) and continue to purée the remaining soup. Return the purée to the saucepan, season with salt and pepper, and reheat over medium heat prior to serving. Top each bowl with a tablespoon of crème fraiche and a sprinkle of chopped chives, and serve it.

December 2013 | The BAY

Pan-roasted Brussels sProuts with Bacon & hazelnuts ServeS 8 If you’d like to improvise a bit, feel free to drizzle local maple syrup over the Brussels sprouts before serving, or add a pinch of crushed red pepper flakes and the zest and juice of one orange to the pan before topping with the hazelnuts. • 2 to 3 tablespoons olive oil (enough to coat the bottom of your sauté pan) • 1/2 pound bacon (4 slices thick cut, or 8 slices thin cut), chopped into 1/2-inch pieces • 2 medium shallots, peeled, trimmed and coarsely chopped • 4 pounds Brussels sprouts, trimmed, outer leaves removed, sliced in half lengthwise • 1/2 cup hazelnuts, toasted and chopped (see note) • kosher salt • freshly ground black pepper Pour enough olive oil into a medium skillet or sauté pan to just cover the cooking surface. Arrange the bacon in a single layer in the pan. Place your sauté pan on the burner, set the heat to medium and cook until the bacon is starting to brown on one side, 8 to 10 minutes. Some of your bacon may not be browning by this point, depending upon hot spots on your burner; however, any bacon that is not browned will catch up by serving time.

Add the shallot and Brussels sprouts to the pan, stir well and cook, stirring frequently, until the Brussels sprouts are lightly browned and are cooked through, 15 to 17 minutes. Remove the pan from the heat, season with salt and pepper, then sprinkle the chopped hazelnuts over the sprouts, and serve them forth. Note: To toast hazelnuts, place them on a parchment-lined

rimmed baking sheet and toast at 350˚F until they are lightly browned and their skins are starting to peel off, 12 to 15 minutes. Allow the nuts to sit until they are cool to the touch, then place them between two clean kitchen towels or paper towels and rub to remove their skins. Rather than chop hazelnuts, it’s easier to crush them. Wrap the skinned hazelnuts in a clean kitchen towel or paper towel then use a rolling pin or a 16-ounce can to gently crush them. Voila! “Chopped” hazelnuts.

IDEAs for CAsuAl EntErtAInIng We all like to gather family and friends together as we lead up to the holidays. Here are a couple of ideas for entertaining more casually.

Fun and Fizzy: makeyour-own Pizza Party with sparkling Beverages For an entertaining option that both parents and children will love, host a make-your-own pizza party. Make your own pizza dough, or buy prepared, then arrange an assortment of toppings for your guests to express their culinary creativity with. Use your imagination in creating the assortment of toppings, but be sure to have perennial favorites like tomato sauce, pepperoni and mozzarella cheese, then feel free to mix it up with an assortment of veggie and fruit toppings from Seekonk’s Four Town Farm (www.4townfarm.com), like local greens, thinly sliced potatoes, onions (caramelized and raw), even roasted beet slices, apples, pears and thinly sliced Butternut squash. Seek out locally-raised meats at Barrington’s Persimmon Provisions (www.persimmonprovisions. com) or the farmers market, and include chopped cooked chicken breast, bacon and sausage in your

the Bay | December 2013

pizza-making buffet. This being Rhode Island, we must include seafood: clams, scallops and shrimp all work well on pizza, too. And don’t forget the cheese: Narragansett Creamery’s (www.richeeses.com) award-winning Renaissance Ricotta and Salty Sea Feta are great alternatives to mozzarella; crumbled blue cheese and goat cheese round out the selection. Set the ingredients and pizza dough out, and let everyone’s inner TV chef take the stage. Serve sparkling wine for the adults, and Yacht Club soda (www.yachtclubsoda.com) for the kids, and make a dessert pizza if the urge strikes (perhaps topped with roasted apples, cinnamon and a drizzle of Rhode Island maple syrup? Or chocolate and marshmallows, a la S’mores?).

serve simpler with small Bites A holiday open house is a breeze when you serve an assortment of appetizers. The oysters from this dinner menu can be included in a smorgasbord of snacks, along with stuffies from Tony’s Seafood (www.tonysfreshseafood.com) in East Providence, bacon-wrapped scallops, stuffed mushrooms and clams casino, all purchased oven-ready. Get

cheese, pâté, olives and charcuterie from Tiverton’s Milk and Honey Bazaar (www.milkandhoneybazaar.com), or one of their hors d’ouevres platters, which can be pre-ordered. Offer crostini topped with festive options like prosciutto, Gorgonzola and figs, and sautéed greens with roasted garlic to round out the treats. To be sure you have enough food to go around. Plan to serve 2 ounces of each cheese, 2-3 scallops, 2 clams casino, 2 stuffed mushrooms, 1 oyster, 1 stuffie, and 2 crostini of each type per person.

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maPle carrot PurÉe with Pomegranate & walnuts ServeS 8 This dish is not only festive to look at, it is also a good vegan option for your holiday celebration. Additionally, it can be made a day ahead and reheated in the oven or on the stovetop, just be sure to hold off on topping with the pomegranate arils and walnuts until serving time. • 4 pounds carrots, peeled, trimmed, sliced in half lengthwise, then sliced crosswise into 1-inch pieces • 1/4 cup olive oil • 3/4 cup local maple syrup (preferably Grade A Amber) • 1/2 cup water • 2 tablespoons fresh thyme leaves, or 2 teaspoons dried • 1/2 teaspoon ground ginger • kosher salt • freshly ground black pepper • 1/2 cup water for puréeing • the seeds (arils) of one pomegranate (see pomegranate note) • 1 cup toasted walnuts (see walnut note) Preheat the oven to 375˚F. In a medium covered baking dish (such as a Pyrex casserole dish), combine the carrots, olive oil, maple syrup, 1/2 cup water, thyme and ground ginger, then season with salt and pepper. Roast the carrots until they are

easily pierced with a fork, approximately 45 minutes. Remove the carrots from the oven and allow them to cool for 20 to 30 minutes before puréeing. In a food processor or blender, purée one-quarter of the carrots and accumulated liquid at a time, adding in 2 tablespoons of water as necessary. The purée is meant to be thick, so it may require a little scraping down of carrots back toward the blade for each batch. If you prefer your purée to be less thick, simply add more water until it’s the consistency that you prefer. Return the purée to a clean baking dish, season with salt and pepper, then reheat, covered, in the oven at 350˚F until it’s returned to serving temperature, 15 to 20 minutes. Alternatively, you can reheat it in a saucepan on the stove top, then transfer it to a serving bowl. Sprinkle the pomegranate arils and toasted walnuts over top of the dish, and serve it. PomeGrANAte Note: It’s easiest to remove the seeds (arils) while the fruit is submerged in a bowl of water. Slice the pomegranate in half, submerge each half and slide your fingers under the seeds, they’ll drop to the bottom of the bowl, then pour the mix through a fine mesh colander, and remove any pith from the seeds before serving. toAsted WAlNuts Note: Roasted until golden brown at 350˚F, 12 to 15 minutes for whole walnuts, 6 to 8 minutes for halves/pieces, allow them to cool, then use a clean kitchen towel to remove the skins.

December 2013 | The BAY

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the Bay | December 2013

maPle-mustard marinated Pork loin roast ServeS 8 The beauty of this marinade is that it can be used during the holidays and beyond. Try it on roasted or pan-seared chicken, as well as any other cut of pork. • (1) 3 1/2 to 4 pound pork top loin roast • 1/2 cup dijon mustard • 1/2 cup maple syrup • 2 tablespoons fresh thyme or 2 teaspoons dried • kosher salt • freshly ground black pepper

In a medium mixing bowl, whisk together the mustard, maple syrup and thyme. Season the pork loin with salt and pepper, then place it in a large, shallow dish or food storage container, and pour the marinade over top, being sure that the marinade is evenly distributed. Cover (or seal), then place in the refrigerator for 2 to 24 hours. Preheat the oven to 375° F. Line a 9 by 13-inch rimmed baking sheet with parchment paper, and place the pork loin fat-side up on the parchment. Discard the remaining marinade. Roast the pork loin until a thermometer inserted in the center registers 145°F, approximately one hour. Allow the tenderloin to stand for 3 to 5 minutes before slicing and serving.

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eggnog-hazelnut cuPcakes with nutella Buttercream Frosting MakeS 12 cupcakeS Eggnog lends its festive flavor to both the cupcakes and the frosting in this decadent dessert. • 1 cup + 2 tablespoons unbleached all-purpose flour • 1/2 cup + 2 tablespoons ground toasted hazelnuts (see notes below) • 1 1/2 teaspoons baking powder • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon kosher salt • 1/2 cup (1 stick) unsalted butter, softened • 1 cup dark brown sugar • 1/2 cup granulated sugar • 3/4 cup egg nog • 2 large eggs • 1 teaspoon vanilla extract For the Nutella Buttercream Frosting: • 1/4 cup (1/2 stick) un-

salted butter, softened • 1/4 cup Nutella • 1/2 cup confectioner’s sugar, sifted • 1 tablespoon egg nog Optional garnish: • 12 whole hazelnuts Preheat the oven to 350°F. Line a standard-sized muffin tin with cupcake liners. In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, cinnamon, nutmeg and salt, and stir well to be sure the dry ingredients are evenly combined. In a large mixing bowl, cream the butter and sugars. Pour in the egg nog and vanilla extract, and mix until they are combined with the butter and sugar. Add the eggs, one at a time, mixing until each egg is just incorporated into the batter. Add the dry ingredients to the wet, and mix until they have been incorporated fully into the batter, scraping down the sides of the bowl as needed. Use a spoon or ice cream scoop to transfer the batter to the cupcake liners, and fill each of the liners almost to the top. Bake until the muffins are golden brown and a toothpick inserted into the middle comes out clean, 22 to 25 minutes.

Cool the cupcakes in the pan on a cooling rack until they are cool enough to be handled. Transfer the cupcakes to the cooling rack, and allow them to cool completely before frosting them. For the ButtercreAm: In a large mixing bowl, using a stand mixer or hand mixer to blend the ingredients, combine the butter, Nutella, confectioner’s sugar and egg nog and beat at medium-high speed until you have a light, fluffy, creamed frosting. This should take 3 to 5 minutes. Use a pastry bag or an offset spatula to frost the cupcakes. Note: To toast hazelnuts, place them on a parchment-lined rimmed baking sheet and toast at 350°F until they are lightly browned and their skins are starting to peel off, 12 to 15 minutes. Allow the nuts to sit until they are cool to the touch, then place them between two clean kitchen towels or paper towels and rub to remove their skins. In a food processor, grind the toasted hazelnuts until they’ve reached a coarse texture, like tiny pebbles. One-half cup of whole hazelnuts yields 1/2 cup plus 2 scant tablespoons of ground hazelnuts.

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Bristol Explore all that downtown has to offer November 22-23: 5-9pm, Holiday Preview. Find the Bristol Merchants Association on Facebook for more info November 22-December 22: Snowflake Raffle. Find the Bristol Merchants Association on Facebook for more info December 7-29: Christmas at Linden Place Museum. 500 Hope Street. 401-253-0390, www.lindenplace.org

december 14, 2013 • 1pm to 9pm

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Holiday open House

Full day of "Celebration of Nine Years as a gallery!"

435/437 Hope Street, Bristol • www.hopegalleryfineartfinecraft.com • (401) 396-9117

Enjoy time with friends and family this season... by sending them to stay with us!

Gift Certificates Available 14 Aaron Avenue, Bristol, RI • 401.396.9066 • www.bristolhousebnb.com

Open Until 9:00 On Friday Nights November 22nd–December 20th For Stress Free Shopping And Refreshments!

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31 Bradford Street, Bristol, RI • 401-396-9520 • theknottydog.com • Monday-Saturday 10-6 Sunday 12-5

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A Moment in Time Photography 499 Hope St; 254-2648

Alayne White Spa 259 Thames St; 254-1772

Bristol House of Pizza 55 State St; 253-2550

Abbigale’s Salon 315 Hope St; 253-5030

Constitution Braided Rug 125 Thames St; 855-253-3409

La Bella Boutique 78 State St; 253-3331

Agave 805 Hope St; 253-1566

DeWolf Tavern 259 Thames St; 254-2005

My Passion Flower 11 State St; 396-5622

Bristol Bagel Works 402 Hope St; 254-1390

Environs 227 Thames St; 396-5780

Nacho Mama’s 76 State St; 396-9588

Bristol Yoga Studio 676 Hope St; 569-0147

Fitness Fusion 259 Thames St; 603-6282

New Leaf Hair Studio 18 State St.; 254-9333

Century 21 729 Hope St; 254-1900

Flags at the Landing 251 Thames St; 254-3927

Ocean Massage 11 State St; 253-0696

Coggeshall Jewelers 473 Hope St; 253-9460

Harbor Bath and Body 251 Thames St; 396-9170

Sue Casa 39 State St; 396-9904

Green River Silver Co. 297 Hope St; 253-5005

Jackie’s Loft 448 Thames St; 254-4251

Therapy Boutique 18 State St.; 254-9333

Hair Heart And Soul 407 Hope St; 253-5200

Luna Sea 259 Thames St; 256-0485

OTHER LOCATIONS

I Boutique 295 Hope St; 254-7463

Quito’s 411 Thames St; 253-4500

Kate & Company 301 Hope St; 253-3117

Redlefsen’s 444 Thames St; 254-1188

Linden Place 500 Hope St; 253-0390

SS DION 520 Thames St; 253-2884

Paper Packaging and Panache 418 Hope St; 253-2273

Thames Waterside Bar & Grille 251 Thames St.; 253-4523

British Beer Company 29 State St; 253-6700

Aidan’s 5 John St; 254-1940 Blithewold Mansion and Arboretum 101 Ferry Rd; 253-2707 Casual Inn 170 Franklin St; 253-0204 Gil’s Appliances 397 Metacom Ave; 253-9789 Just Ducky 34 B Gooding Ave; 253-6335 OGGI 4 Franklin St; 253-2351 Pace Accounting & Tax Service 12 Constitution St; 253-8236 Sea Rose Cottage 21 Constitution St; 254-1166

Pure Salon 681 Hope St; 253-7873 Revival 432 Hope St; 396-9806 Roberto’s Restaurant 450 Hope St; 254-9732 The Lobster Pot 119 Hope St; 253-9100

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Portsmouth Celebrating 375 years of community December 21: 7pm, 20th Annual Winter Solstice Concert featuring Aine Minogue. $20 advance, $23 door. Common Fence Music, 933 Anthony Road. 401-683-5085, www.commonfencemusic.org

Gifts for the Gardener Felco Pruners come in several models to fit any hand with removable blades for ease of sharpening.

Tours - Tastings - Sales December Hours: Mon.-Sat. 10-5pm, Sun. 12-5pm

orcHids are great welcome gifts. We stock Moth Orchids because they are easy to grow and blooms for many months.

elegant Bonsai Plants require more care than most plants, but are not particularly difficult.

wind cHimes by Woodstock are beautifully tuned for a pleasing sound.

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Holiday EvEnts

December 1

chrisTmas Tree lighTing and Pictures with sanTa! 6:00 PM at Portsmouth Free at the Public Library.

December 14

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December 31

Take "The Final Plunge" Polar Dive at 12pm, at Island Park Beach. The after-party will be held at The Beach house!

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Newport Give a gift from the City-By-The-Sea December 1-31: Christmas in Newport. 401-849-6454, www.christmasinnewport.org December 1-31: Christmas at the Newport Mansions. 424 Bellevue Avenue. 401-847-1000, www.newportmansions.org December 5: Holiday Stroll. Bellevue Avenue and Mill Street

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No Bees = No Farms = No Food

Give a Sweet Gift this Season!

Where its fun to shop for kids!

Order an Aquidneck Honey Gift Basket Online or Call Us Direct!

Find us at local Retailers and Restaurants 401-862-2171 • AquidneckHoney.com

Clothing • Accessories Toys and Books

Always Complimentary Gift Wrap

154 Mill Street, Newport, RI • (401) 619-1130 mimisforkidsnewport.com

ie r le l (ga

VISIT THE ONLY MUSEUM DEVOTED EXCLUSIVELY TO THE ART AND ARTISTS OF RHODE ISLAND, BOTH HISTORIC AND CONTEMPORARY. Housed in the National Historic Landmark John N.A. Griswold House, designed by Richard Morris Hunt.

For a list of current exhibitions, classes, activities, and programs, visit newportartmuseum.org

HOLIDAY HOURS Monday - Saturday 10 -5:30 Sunday 12 - 5

- la - lipsis) a l a - ay ex hibit & sale l olid h

(gallerie ellipsis) is thrilled to announce their holiday exhibit and sale. Enjoy live music, and refreshments as you peruse selections of one-of-akind works of art. Painters, jewelers, photographers, and potters are just some of the artists participating. All original pieces, with nothing priced over $200. Opening Reception Thursday December 5, 5:30-8pm

Exhibit and sale runs Friday-Sunday, December 6 - 22nd, 12-4pm

Fitz Henry Lane, New York Yacht Club Regatta, 1856, Oil on canvas

76 Bellevue Ave, Newport, RI 02840 | 401-848-8200

(gallerie ellipsis)

(401) 714.5649

159 Prospect Hill St. Newport, RI w w w.gallerieellipsis.com

Welcome to

BRICKMARKETPLACE Premier Shopping and Dining on Newport Harbor

treat a loved one or yourself and cozy up in cashmere this holiday season cashmere for men & women

18 Franklin Street, Newport 401-848-9600 www.thisistoci.com

DOUBLE POINTS MONDAYS & TUESDAY! Now through the end of February 2014

Mon-Thurs

Lobster Specials St arting at just

$14

Hatley of Newport Asian Caravan Satori Newport Sunglass Shop Tourist Trap Army Navy Surplus PS Gear Division Souvenir Stop Smokey Topaz Bermuda Bay Pleasant Surprise Ireland Calls Shambala Treasures Groovy Gator Sole Desire Old Harbor Outfitters Bedazzled Dance Expressions Sushi Go! Portobello Awakenings Del Sol House of Windsor Ritrex Camera

Serving Breakfast, Lunch & Dinner Daily

Open Year rOund Free Validated parking

91 Aquidneck Ave . Middletown, RI . 401.849.4440

www.AtlanticGrille.com

Come join our collection of local independently owned shops! prime retail Spaces available

Westport Shop • Dine • Visit

On Trend Shopping Avoid the big box stores and support the local community Deni’s Closet is a special boutique located in the heart of Central Village of Westport. Always stocked to the rafters with the very latest trends in fashion, jewelry and accessories, they have clothing for simply any occasion! They feature the latest trends from New York Metro to California looks, from jackets to dresses, casual sweaters to tops, and the perfect fitting pair of pants or jeans. Don’t be surprised to find yourself trying on resort and swimwear as well, as they carry cruisewear year-round. Deni’s also understands how important it is to feel comfortable in whatever you wear, therefore carrying lines such as Spanx, as well as one-size-fits-all bras and camisoles. They also offer clothing lines in miss and plus sizes, which include special occasion and wear separates. With holiday shopping in full swing, they will be featuring a great special every week before Christmas. Follow them on Facebook to find out what’s coming next! Head there for a variety of distinctive gifts for all occasions, from fun clutches to picture frames. Not sure what to get your loved one? How about a Deni’s Closet gift card and let them choose the perfect gift? Deni’s Closet showcases their style seven days a week, from 9:30am to 5:30pm.

Deni’s Closet 767 Main Road • Westport, MA (508) 636-0063 • deniscloset.com

restaurant & tavern

served all Sundays through December

WedNesdaY, JaNuarY 1 ChampagNe bruNCh buffet $23 adults | $12 Children

Hampton inn overnigHt packages availaBle

3-Course Prix Fixe Menu Tuesday/Wednesday - $24.99 Prime Rib Night Thursday | Live Music Thurs-Sat

WHITE’S

438 Main Road, Westport, MA | Closed Monday

508-636-0085 | www.EventsByLHC.com

fresh ingredients, fresh air, fresh food

Marguerite‘ s st

oor S

ns tore

r t’s

Inspire Your Creativity • Wool • Bamboo • Alpaca

• Linen • Cotton • Cashmere

• Silk • Llama • Novelty/ Fun

Traditional & Exotic • Thousands of skeins Fibers of yarn

Hundreds of patterns & books Around the World Featuring anfrom extensive selection • Notions, knitting bags & of traditional accessories Locally Produced Hand-Dyed Yarns and exotic ﬁbers from around the world, as well • Beginner knit & crochet classes • Specialty skills classes as locally produced hand-dyed yarns Knitting & Crochet Classes •

• Open knitting circles

• Wool • Linen 782 Main Road• Silk www.shop.woolsisters.com •Website: • Cotton Westport, MA • Llama Bamboo (774)264-9665 02790 •www.shop.woolsisters.com •Road Alpaca Cashmere 782 Main • Westport, MA• N o v e l t y / Email: woolsisters@gmail.com Fun

Unique Products at Small Town Prices

Featuring an extensive selection of traditional and exotic ﬁbers from around the world, as well as locally produced hand-dyed yarns

• Special events for All Levels!

778 Main Road Westport, MA • 508.636.3040 margueritesrestaurant.com

try Woole n u Outd

66 state road, Westport 508.675.7185 www.eventsByLHC.com

Inspire Your Creativity

Open Monday - Thursday 7am - 8pm Friday & Saturday 7am - 8:30pm Sunday Closed

• Thousands of skeins of yarn • Hundreds of patterns & books • Notions, knitting bags & accessories • Beginner knit & crochet classes • Specialty skills classes • Open knitting circles Brick Ove n • Special events

Brick Oven Specialty 782 Pizza Main Road

Website: Westport, MA Creative Salads, Tacos and 02790 more! www.shop.woolsisters.com Email: woolsisters@gmail.com

Daily Specials | Full Bar | TVs | WiFi

977 Main Road, Central Village, Westport, MA Rt. 88-Hixbridge/Handy Hill Exit

Like us on Facebook for Special Events www.deniscloset.com • 508-636-0063 767 Main Road #6, Westport, MA • Open Daily

tuesdaY, deCember 31 NeW Year’s eve bash

2 Parties - image Band & Gs DJ’s! enjoy both parties, our Prime rib Buffet, noisemakers, champagne and Post-Midnight Chinese Buffet - $54 per person

Now Carrying

White’s of Westport NeW Year CelebratioNs

Holiday BruncHes

Comfortable Clothing and Casual Separates

Bittersweet Farm

Available for Private Parties

842 Main MAMA 842 MainRd RdWestport, Westport, (508) 636-5661 • countrywoolens.com (508) 636-5661 • countrywoolens.com

TAkEOuT: 774-264-9700 Hours: www.TenCousinsBrickOven.com

Live Well

Photography: Michael Cevoli

Stylish finds for you and your home

Life in Color When a Cape Cod family found 35 rough acres in Westport, they knew they had found home â&#x20AC;&#x201C; and a lot of

work. Turn the page to read how the Battles built the bright, beautiful Stone Pony Farm from the ground up.

December 2013 | The BAY

Live Well Home Style

by Andrea E. McHugh

The Battles family lives colorfully in this French Country-inspired Westport home

Room to Roam Sherri Mahoney-Battles and her husband Bill Battles had often talked about selling their home on Cape Cod one day, maybe after their daughters had graduated high school and were out of the house, or perhaps when they were getting ready to retire. But when the family saw an expansive, albeit imperfect lot in Westport eight years ago, they quickly agreed this is where they wanted to be. “We had just a half acre lot on the Cape where we lived, and drove through Westport and our daughters wanted to move now,” Sherri laughs. “I was surprised because one was in high school and the other was in middle school at the time.” The girls weren’t just thinking about themselves though. Both equine

the Bay | December 2013

enthusiasts, each had a horse they loved but that also had to be boarded because their property on Cape Cod didn’t offer enough room for the horses to roam. “And boarding the horses was a real expense,” explains Sherri. Though the 25 acres were plentiful and private, they were also in disarray. “It was a gravel pit,” Sherri puts simply. “It was gravel and stumps and debris, and they were all like ‘We can do this! We can do this!’” She was skeptical, but onboard. “Through the first five years, we were still clearing the land. It took a long time,” she says. But it was worth it, and they are proud of what Stone Pony Farm is today. Bill and Sherri chose a modular home to best suit their needs. “There

are a lot of advantages to modular homes. When you stick-build a house, you’re at the mercy of the elements,” she says. “You can’t do things because you get rained on, the snow.” Modular homes are built in a factory, impervious to the elements, and building crews can stay on schedule. “And everything is even tighter because it has to travel over the roads. They’re also super well insulated.” In fact, the family travelled to Canada together to tour the factory where their new home was being built. “It was really fun,” shares Sherri. She explains that while modular home models come standard, there are many ways to customize and enhance a home to make it your own. The couple put heavier plywood on the

roof to protect the home from the elements, had a central vacuum installed and added recessed lights throughout. “In our case, we wanted a rough shell so we could do a lot of the stuff ourselves,” she says. “My husband is very particular. He wanted radiant heat and specific bathroom fixtures. We moved walls which let us do whatever we wanted.” Bill, who owns Village Plumbing in Westport, was able to do much of the work himself. Both Bill and Sherri love to cook, so the couple created a kitchen that inspires them to pursue their passion, including top of the line appliances and an expansive island that measures 9’ long by 3’ wide that allows guests to comfortably gather while the Battles

Photography: Michael Cevoli

One family embraces life, love and work down on the farm

Photography: Michael Cevoli

Live Well Home Style

entertain. “It’s really big, so people can be all around while we’re chopping and cutting,” she says. This time of year, the wide open spaces are especially essential. “It’s really open, so when we have Thanksgiving, everyone is around the kitchen, and the living room is right there with the open plan.” Adopting a French Country aesthetic, the kitchen is awash in bold reds, blues and yellows. “I appreciate all white or monochromatic colors, but I would never want to come into a gray house. I work with numbers all day, so I like lively colors.” To that end, all of ceilings throughout the home are painted a light blue to create dimension. “In certain light you don’t even realize it,” she says about the subtle touch. “It’s called Polar Sky.”

Sherri, an Enrolled Agent who built her own tax services and accounting firm, Tax Matters, had originally planned to scale down her business after moving to Westport. She had an office in the home that served all of her needs. But in a twist of fate, her business grew, so the couple built a detached office building on the property. “It’s great. My commute is a walk across the driveway,” she says. She counts many of her clients as friends, and one in particular, an interior designer, was instrumental in helping Sherri pull together the home’s aesthetic. Because the couple loved the look of their Cape home, the interior designer suggested using some of same colors and wallpapers from the old house. It made the

move easier and pieces that the couple had invested in being reupholstered were repurposed in new spaces. Some pieces were hand-sewn by Sherri as she patiently waited for the home to be completed, creating an entirely new look in a room. “We were living at a rental house for seven months collecting rugs and sewing curtains, and it made it a nice transition. I love decorating. I love seeing colors that work together and beautiful fabrics,” she says. “If I didn’t do accounting, I would be an interior designer.” There’s another critical component on the property: the farm. Sherri and Bill had planned on building the barn within a year of the home being completed, but when one of their

daughter’s horses had a foal much to the family’s surprise, they knew the barn project had to be completed right away. They bought and built the barn via a kit and erected the structure quickly so they could protect the young foal from predators and the elements. Today, the farm boasts two dogs, two horses, three goats, two cows, two sheep, guinea hens, heritage turkeys and chickens. “We have a menagerie out there,” Sherri says. “It’s one crazy family.”

Online Exclusive For an expanded photo gallery, visit www.thebaymagazine.com

December 2013 | The BAY

The Bristol Office Of William Raveis Would Like To Thank The East Bay For A Fantastic 2013!

Sandra Andrade • Melinda Birs • Sheila Clark-Lundy • Jacqueline Cranwell Ron Cranwell • Terri Ferreira • Anne Kellerman • Karen Kestenberg • Teresa Pedro-Matrone Zach Pezzullo • Meghan Rawson • Elizabeth Rene • Joelle Riccio • Andy Shapiro • Paula Silva Cathy Sousa • David Stewart • Jaclyn Vargas • Clark Westcott • Paula Wolfang

SoLD 47 Asylum Rd 341 Thames St 34 First School Rd 51 Constitution St 27 Touissett Rd 50 Lyndon St 26 Bridge St 27 Lantern Ln 8 Howe St 236 Water St 31 Bagy Wrinkle Cove 19 Summer St 80 Bayview 509 Child St

401-396-9849

341 Thames St Unit 201 260 Hope St 60 Catherine St 18 Ryan Ave 2 Cherry Dr 56A Beach Rd 27 Avenue A 73 Gooding St 16 William St 40 Cherry St 23 Short Rd 341 Thames St 341 Thames St Unit 303N 18 Sherman St

13 Griswold Rd 104 Beach Rd 10 Plant St 661 Metacom St 28 Catherine St 246 State St 21 Cooke St 5 Poppasquash Rd 22 Antony Ave 5 Almeida Dr 113 Bradford St 8 Mulberry Rd 10 Hilltop Rd 9 Eveready St

9 Murphy St 107 King Philip Rd 15 Adelaide Ave 34 Wheaton St 42 High St 207 Foote St 10 Hilltop Ave 8 Mulberry Rd 2A Bristol Woods Dr 74 Greylock Rd 523 Forbes St 511 Child St 21 Crescent St 341 Thames St Unit 305S

423 HoPE STREET BRiSToL, Ri 02809 • WRREALTY.CoM

Live Well Whole Body by Jeanette St. Pierre

Straight Up

A blowout bar in Barrington serves up smooth hair

40-50% Off Suggested Retail Prices Your purchase made between November 29, 2013–December 24, 2013 will be entered in our AMAZING promotion! If It Snows 6" Or More, On January 3Rd At T.F. Green Airport, Your Purchase Is Free! Anything In The Store! Including Engagement Rings And Wedding Bands!

167 Borden Street Fall river, Ma • 508-676-7169

Photography: Judith Gardner

Ch’i Spa’s blowout bar

I have a love/hate relationship with the ponytail. On some days, I prefer to have my hair pulled back from my face. If my skin is clear and my outfit calls for it, I love a good ponytail. But I also hate having to wear one when I’m having a bad hair day. About a month ago, I had a terrible, no good, very bad hair week. Frizzy and impossible to style, my hair was punishing me for a summer in the sun and pool. With my wild hair in a frumpy ponytail, I walked into the recently opened Ch’i Spa in Barrington searching for relief. I had my first Ch’i experience last fall at their Narragansett location. Along with a spot in North Providence, owner Samantha Vong has made a name for herself with her signature eyelash extensions. I just had to try them. They were fantastic. It’s no wonder that months later she created her own line, Ch’i Lash. The Barrington location is the most impressive of Samantha’s trendsetting trifecta. While the other two focus on lashes and massage, this one is a fullblown spa, with heavy emphasis on the blown. Popular in New York and Boston, this Ch’i Spa has a blowout bar. Modernly designed, the bar is complete with an eye-level fireplace. “I want this place to be every girl’s dream,” Samantha says with a laugh. “I want everyone to feel relaxed.” With that in mind, I cozied up at a stylist’s chair and removed my hair elastic. As my frizz ball of hair unraveled, my stylist Erica suggested a Brazilian Blowout (BB), a smoothing

treatment that significantly cuts back in blow-drying time. As I sat in the chair I watched customers coming in and out for a bevy of services: a woman getting a big and bouncy blowout, a man getting a massage, a woman getting a shellac manicure. “It’s all about convenience,” Samantha explains. “That’s why we accommodate walk-ins and why we’re open seven days a week.” I like to think of it as a factory of fabulousness. Erica carefully applied the aromatic serum to my hair, and then used a straight iron to set it in. She washed it and took me back to her chair for the final blowout. Perfectly sleek in less than ten minutes, I went from Jodie Foster in Nell to Jodie Foster at the Oscars in two hours flat. When I washed and attempted to recreate the blowout at home two days later, I was thrilled to come close to a salon look on my own. Erica explained that the BB could last upwards of six months with proper care (sulfate-free hair products). After two months, I’m happy to report that the ponytails I’ve sported since have only been the ones I love. To read more about the eyelash extension experiment, go to TheBayMagazine.com.

We noW oFFer fREE Financing

Psoriasis Research Study If you have plaque psoriasis, you may qualify for a research study being conducted at Rhode Island Hospital. Volunteers are currently being sought for a research study of an ointment for the treatment of PSORIASIS. To qualify you must: • Be 18 years of age or older • Have plaque type psoriasis All Study procedures, visits, and study ointment will be provided at no cost to you. Qualifying participants will be compensated for time and travel expenses. For More Information, Please Call: (401) 444-7853

Ch’i Spa 338 County Road, Barrington 401-245-1900 chi-spa.net December 2013 | The BAY

Live Well Connoisseur

by Nina Murphy

Treat Yourself Well

Pamper your whole body in Middletown

What was your intention when you created SpaVana in this historic building? John: The vibe is a bit like a bed & breakfast inn feel, with each treatment room being a warm inviting living space unlike the cookie cutter white sterile look which is common on the East Coast. Grace: Our goal was to make you feel comfortable right away. We wanted to make it homey. This is our home. Cozy and warm I think are the words that describe us. How does SpaVana differentiate itself from other day spas? John: Massage is a huge foundation for all of our treatments. If you are getting a facial treatment we integrate massage of the shoulder, neck and scalp. We build on more massage of the body depending on the type of service. Grace: I think it is important to the benefit of our clients that the massage therapists have a half hour between appointments. We each do not have more than six appointments a day so the first treatment is going to be as great as the last one we do. What is a big misconception about massage? Grace: Some people who receive a gift certificate for a massage will come in and say, “I got this gift certificate for a massage which I don’t usually do because it is so fufu.” So they are talking about massage as a luxury when it is not. It is a physical therapy for the well

the Bay | December 2013

being of the body and soul. What do you say to someone who has never had a massage and is unsure about it? Grace: Guys in particular are hesitant to try a massage. I tell them it is like after you have gone for a good run and the next day you are sore and you start rubbing your quadriceps to get oxygen to that area of the body. A massage is like that, only we do it all over your body to help you. It is a vulnerable situation for someone who has never had a massage before. John and I have been in the business for so long but do not take it for granted that someone might be nervous. The person who has never had a massage is thinking, “I’m going to be naked under a couple of sheets and this stranger is going to rub me.” It can be scary. It is our job to make them feel at home, our job to listen to what has been going on in their lives and our job to know where they are carrying their stress, and I think these things we are very good at. When a person comes to us, whether it is a nurse who has been on her feet for 18 hours a day, a waitress who has been holding ten pounds of food on that same arm for seven hours a night or a grief counselor, we need to focus on taking care of that person and making sure that they feel absolutely fabulous when they leave us. What are some of the differences in your cliental from resort services to SpaVana? John: I think the stress level is still the same but the majority of SpaVana clients are not resort vacationers so it is a different attitude. They are either working class, doing something physical for work, they own their own business or they travel a lot. So our clients are coming in here because they want to maintain their healthy living. If they are not taking care of themselves they are not going to be able to work. They use our services as a way to be healthy. What is your most popular treatment? John: I would say there are three: The

The glowing faces of John and Grace Fitzgerald at SpaVana

Imperial Jade Hot Stone Massage, Island Angels Diva with Crystal Microdermabrasion and Couples Massage. Grace: We have a lot of mothers and daughters do the couples massage and love it. What are Imperial Jade stones? John: We use authentic Imperial Jade stones, which are very smooth and feel more like a rolling pin going over the skin. The stones are so smooth they do not miss anything under the surface of the skin. Grace: And the stones hold the heat longer. How does being married and working together impact your relationship? Grace: We do not have children so SpaVana is our child. We are on the same page nurturing this like a little flower to see it grow so we are bonded to this. I think it makes our bond stronger that we work together. At night we sometimes talk about work but more in passing. We have defined roles. John is very much the business. I don’t like dealing with that part. My passion is massage. You spend so much of your lives providing relaxation to others, how do you relax? Grace: We have one date night a

month and we take vacations not as much since moving to the new location but it might just be a night or two in Boston, Connecticut or New York City. Because of the physical work we do it is important that we get away. John: Another reason we like to travel is to check out other spa services and build upon our menu and get inspired. We have an extensive menu of treatments but there is always a chance to get inspired. We didn’t invent the wheel. In the crazy pre-holiday madness what is the one treatment you would recommend to survive the holidays? John: Expanded Consciousness treatment, which is a full body massage and has the fun of a mini facial without the aggression of extractions and has the third eye opening shirodhara oil stream. Grace: The Imperial Jade Hot Stone Massage, it is all about warmth and is tailor made to having you feeling super for an hour and a half.

SpaVana 299 W. Main Road, Middletown 401-293-0000 www.spavana.com

Photography: Judith Gardner

John and Grace Fitzgerald are the owners of SpaVana, a day spa featuring massage, facial and skin treatments. Trained in massage and aesthetics, the couple who formerly worked in resort spa services married in 2002 and have continued to work together since opening the business in 2006. Last March they relocated SpaVana (the name is a combination of spa and nirvana) from Portsmouth to the extensively renovated former William Redwood Country Estate in Middletown where they also live. We spoke about pre-massage nerves, Imperial Jade stones and how to survive the holiday madness.

Live Well Shop Around by Courtney Melo

American Made Artful gifting in Warren

Photography: Janice Lee Kelley

As I enter Muse, I am greeted by soft lighting and inviting music that lulls my all-too-frazzled mind into relaxation. The airy decor is accented with natural wood toned tables and shelves that invite exploration, and I happily oblige. Elizabeth, owner and proprietor of Muse, began her business over seven years ago with a simple goal in mind. “I knew I wanted to carry handmade items by American artists,” she beams as we scan her handsome jewelry displays, “they stand behind their items and are happy to have product sent back to them to be

repaired, free of charge.” Elizabeth arranged for local artist, LeeAnn Herreid of Individual Icons, to unveil her “Gemstone Cocktail” necklace last month. Although Muse has carried LeeAnn’s handmade jewelry since its infancy, Elizabeth is truly excited about the customization aspect of these glass functional necklaces: “The necklace unlocks at the top with the use of a small mechanism, and then we invite customers to choose different colored gemstones to make it personal.” The personable aspect to the treasures at Muse are not just limited to

bling either: the owner proudly sells heirloom-quality baby goods, customizable wedding bands and affordable art and photography. It’s the kind of holiday shopping you can really feel good about. 1. Crinkle toys $16 2. Small bibs $14 3. Silver coin necklaces $39, Leather card holders $36, Men’s Dapp kit $29, Great Cities travel pouch $18. 4. Baby spoons $28, Baby fork and spoon set $48 5. Acorn onesie $18; Chevron baby swadler $25

Muse American Handcrafted | 420 Main Street, Warren | 401-289-2150 | www.musehandcrafted.com

Online destination for local

DEALS, EVENTS, GIVEAWAYS for the Rhody Mom!

facebook.com/RhodyMamas

December 2013 | The BAY

Special Advertising Section

Business Spotlight by Kim Tingle

Nonni’s Italian Restaurant

From pasta to pub fare, they’ve got it all Dining out, whether you’re with friends or family, can sometimes be a bit challenging. Luckily, you do not have to choose a restaurant of the corporate chain variety, where every item on the oversized menu has a corresponding picture, to accommodate different preferences and tastes. Nonni’s Italian Restaurant – serving traditional Italian, modern American and elevated pub cuisine – should be your next destination when taste buds are at odds. Their dining options vary in flavors from their signature Eggplant Parmesan, to creatively crafted burgers, to gourmet pizzas such as the Smashed Potato and Prosciutto. Complementing their unique menu is a recently expanded bar pouring 12 craft beers on draft, as well as an extensive wine selection with over 50 options served by the glass or bottle. You have the choice to enjoy your meal in their relaxing dining room or grab a seat in their pub area and watch the game on multiple TV screens. Nonni’s also offers very affordable daily food and drink specials. Enjoy the big game on Sunday with a “Burger n’ Beer” for only $10. Monday is Martini Night, where you can enjoy a variety of delicious shaken (not stirred) cocktails for only $5. A nearly unheard of $5 pizza special is offered on Wednesdays and Sundays. Stay posted as they will soon be featuring a new lunch menu and will also be expanding the selection on their pub menu. Hosting frequent wine tastings and beer dinners – where libations are thoughtfully paired over multi-course meals – follow them on Facebook to see what’s next. The featured dish for December is the deliciously hearty Veal Rustico, made with veal medallions sautéed in red wine, carrots, celery and red onion tossed with fresh gnocchi. In fact, all of the pasta at Nonni’s is fresh, made daily in their pasta shop. They also offer homemade prepared foods such as ravioli, lasagna, breads and a variety of sauces to enjoy at home. Make your holiday gathering delicious and let Nonni’s do the cooking - from party trays to lasagnas, soups to desserts. Also, keep them in mind when holiday shopping. They offer gift certificates, and for the foodie friends in your life, Nonni’s will create special gift baskets such as a pizza- or ravioli-making kit. Giving back to their community each holiday season, Nonni’s hosts a food drive every November to benefit the RI Food Bank. Every December they collect toys for the “Marine’s Toys for Tots Foundation,” going on Nov. 25-Dec. 18. A raffle is held for all of those who donated. Nonni’s Italian Restaurant

1154 Stafford Road, Tiverton 401-624-3087 • nonnispastashop.com

the Bay | December 2013

Special Advertising Section

Business Spotlight by Kim Tingle

Seafaring Cuisine For four generations, Tony’s Seafood has been supporting locally caught fish and shellfish, providing exceptional service and extending their expertise in cooking and the best methods of preparation for all things seafood to their customers. Offering all varieties of the freshest seafood, prepared foods from their deli, just baked bread delivered daily from Sal’s Bakery and a large selection of wine and craft beer, Tony’s Seafood is a one-stop shopping experience. Hosting a holiday soirée? The answer is most likely yes. Whether you reside in the Bay State or the Ocean State, you are mildly obligated to wow your guests with true coastal cuisine. If your in-laws are coming from Ohio, this will simply be expected. Tony’s knows first-hand that to prep and cook seafood is no easy task. Let their knowledgeable staff do all of the hard work for you. Impress your guests with a raw bar, but leave the shucking to them. Other services include lobster hot-steamed to go and cleaned raw shrimp – saving you time and allowing your kitchen to stay squeaky clean. Browse their menu of party platters or feel free to design your own. From the classic jumbo (or colossal) shrimp cocktail, to fresh-picked lobster meat, to Alaskan King Crab Legs, to native smoked bluefish, they have all of the components to create one fabulous spread. Their deli items, from full dinner entrées to side dishes, are made in-house (which are far as your guests are concerned, could be your house). Salmon pin wheels, stuffed sole, lobster salad and the never-fail bacon-wrapped scallops are just a few delicious preparations available at the deli counter. Speaking of scallops, it is currently peak season for Nantucket Bay. Other local options include Pt. Judith squid, native Haddock, locally harvested oysters and quahogs. Tony’s will also ship their products anywhere within the continental U.S., so you can take the experience with you or send someone very special a little frutti di mare. Feel free to ask their staff any dietary questions - they will point you in the right direction and happily address your concerns. Prefer to cook yourself? They have virtually every necessary ingredient when it comes to preparing seafood. Be sure to scoop up some recipe cards before leaving or browse their Facebook page for inspiration. You are also encouraged to share and post your own recipes and cooking tips on their wall. Don’t forget to browse their large selection of fine wine and craft beer as well, and “sea” the beauty of one stop shopping!

ELIZABETH G R A D Y

Enjoy the freshest catch at Tony’s Seafood

UNWRAP A BEAUTIFUL GIFT.

Unwrap the most beautiful gift, an Elizabeth Grady Gift Certificate. It’s the perfect gift for everyone on your list. They’ll all love a relaxing facial, body massage, smoothing body buff, a day or an entire year of beauty. Each certificate can be customized and sent the day you order. Call us now or visit our salon. It’s a beautiful way to shop.

Men’s One Day Event – Friends & Family Welcome 25% off Gift Certificates – Thursday, December 5, 2013

Tony’s Seafood

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

In Seekonk, MA at

20 Commerce Way • 508-336-7710 December 2013 | The BAY

SpaVana 299 West Main Road | Middletown, RI 02842

holiday offerings a party favor for the planner book a party of 15 or more & receive a $150 gift card*

1 gift card, 8 culinary adventures

the newport restaurant group gift card

*not valid on previously booked events. party must occur before january 31

VISIT OUR WEBSITE TO MAKE A RESERVATION AND LEARN ABOUT OUR SEASONAL PROMOTIONS

227 schooner dr. tiverton, ri 401.624.6300 | boathousetiverton.com

the Bay | December 2013

Take 10% Off Any Gift Card Service, or Retail Paid In Cash* *Offer may be removed at the owners discretion

Taste

Photography: Rupert Whiteley

Savor the seasonâ&#x20AC;&#x2122;s best food and drink

Publick Record Greek Pizza

Portsmouthâ&#x20AC;&#x2122;s beloved Custom House Coffee has gotten a delicious makeover. Turn the page to read about the new Portsmouth Publick House.

December 2013 | The BAY

Taste Eat

by Adam Baffoni

Food for Everyone A Portsmouth landmark becomes a delicious public house a humble-looking restaurant, outfitted with two signs outside. One is a small plaque next to the door which reads “WARNING home of the Zombie Killer ultra-caffeinated iced coffee. Purchase at your own risk,” which makes a lot of sense, considering that this restaurant was previously known as “Custom House Coffee of Portsmouth,” one of the area’s premier coffee houses. The other sign, however, is more relevant to the current incarnation of this coffeehouse-turned-pub and contains the new name, “Portsmouth Publick House.” Upon walking into Portsmouth Publick House, we were in the café area, consisting of a counter at which coffee and specialty drinks are ordered and a shelf containing rows of roasted coffee beans to buy for home brewing. Since the name change, Portsmouth Publick House is trying to focus more on being a restaurant than a coffee shop, advertising a wide variety of lunch and dinner selections, so I found it interesting that they kept the coffee counter as the first thing a guest sees when they enter. All of the tables in the dining area were taken, so we were seated at the bar, in front of a beautiful sight:

shelves upon shelves of craft beer. We also had an excellent view into the kitchen, which looked very clean. The décor was simple, but overall nice for a casual meal or drink. To start, we ordered a beet and arugula salad and the stuffed calamari. The beet and arugula salad ($14) came topped with gorgonzola cheese, which is a classic combination and, as can be expected from beets and gorgonzola cheese, was delicious. The calamari ($12) was a creative dish, and something we weren’t expecting. For this, they took the tips of whole calamari and stuffed them with a ritz cracker stuffing, seared them and served them with a puree of white wine, butter and golden raisins. The squid wasn’t chewy like squid can easily get when overcooked. The puree was sweet and buttery. A good choice, if you’re a fan of squid. For dinner, I had the polenta, served with a mushroom ragù, and my companion had the oven roasted turkey dinner, a take on a classic Thanksgiving dinner, served with house stuffing and roasted corn relish. There were also some creative burgers on the menu, including a lamb burger with yogurt and cucumber dipping sauce, and a bison burger with

Hamburger and fries

mango chutney. The polenta ($12) had a great soft-almost-creamy texture, although the outside could have used a good sear, providing a golden crust and creamier inside. The mushroom ragù, however, wasn’t the highlight of the meal. There was a hearty helping of mushrooms, but it seemed to be more

of a marinara sauce with mushrooms than a ragù, which is typically an Italian meat-based sauce containing aromatic vegetables and herbs. This was still a solid dish and went well with the Newport Storm blueberry ale I ordered to drink. The oven roasted turkey dinner ($13) was what you would expect out of a traditional Thanksgiving-style turkey dinner, although it was piled onto a plate smaller than the meal, making it pretty difficult to eat. The portion sizes were generous with both dishes, and we found ourselves stuffed by the end of the meal. The décor and food at Portsmouth Publick House lend well to a casual meal, but we found the price point to be just a bit ambitious for that type of meal. We would have been okay with smaller portions and a lower price point, which would make this a good restaurant for informal family meals.

Portsmouth Publick House Mediterranean Plate

the Bay | December 2013

600 Clocktower Square, Portsmouth (401) 682-2600 www.portsmouthpublickhouse.com

Photography: Rupert Whiteley

In Clocktower Square, there is

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Taste Drink

by Keith Andrade

Wine a Little

A different kind of boutique shopping experience Finding the perfect holiday gift for someone can be a challenge, and if you’re thinking of giving that person wine it can be downright daunting. With all the varietals and regions to choose from, trying to select a wine can drive you to drink yourself. But the headaches are supposed to come after drinking, not before, and that’s where the staff at Crush Fine Wine in New Bedford seeks to carve their niche. Located in the heart of historic downtown and celebrating their one-year anniversary this month, Crush has big-city style with small-town service. Resident Sommelier Kristian Vasilev – a native Bulgarian well-known in these parts with past stints at Cork, Airport Grille and several large liquor stores – describes the format: “Bigger, urban cities are headed in this direction – more of a boutique, less of a package store. This allows you to focus on the customer, gaining a personal understanding of them and learning their likes and dislikes. It’s about better service, information and knowledge… without being pretentious in personality and prices.” The beautiful, cavernous brick-walled store is lined almost to its tall ceilings with wine bottles, but the inventory is not overwhelming. Vasilev explains how every product is carefully curated: “It’s teamwork… my staff (four total employees) and I taste everything. We may try 10 to 20 malbecs to pick the one that we like best. We look for wines that are food-friendly, and also that the varietal is correct – meaning that if you buy a malbec, it tastes like a malbec should.” Vasilev does not lower his standard just

Familiar and adventurous wines abound at Crush Fine Wine in New Bedford

because a wine may “sell”: “I need to believe in the wine. I can give you a total description of each wine we carry, flavor by flavor.” Crush’s focus on service facilitates thoughtful gift-giving for any occasion. For those who aren’t sure where to begin, Vasilev guides them through a casual interview process: “The first question is always, ‘Is the person a wine drinker?’ They will have a more discriminating palate as opposed to more cosmetic tastes. Then it’s, ‘What is the gift for?’ – holiday, wedding, anniversary, etc. Once we establish ‘why and for whom,’ we can discuss specific wines.” While this Q&A will produce different results for different clients, I was

curious where to find generally under-appreciated, “value” wines. Vasilev advised that many “labels” have competitive counterparts: “If you like a big, solid cabernet from California you can easily find one from Washington state with the same quality that’s 15-30% cheaper. Also, with the holidays coming, champagnes and sparkling wines are popular but many of these are over-priced. Many small producers are turning out quality… the label may not be ‘fashionable,’ but what’s in the bottle?” So whether you need a gift for an aficionado or just the special-occasion drinker, add Crush to your holiday shopping list – it may just be the

start of something more. “Over 80% of our customers are repeat business. My advice is for people to build a relationship with their wine vendor… hopefully it’s with us. We get to know who they are, what they like – all this is crucial. People need to trust us – our only interest is giving them the best experience.”

Crush Fine Wine 801 Purchase Street New Bedford, MA 774-206-1855 www.crushfinewine.com

Passagem Douro Valley – This is a remarkable red from Portugal and arguably one of the best out of this small country. It is a Touriga Nacional grape made in modern fashion, full bodied, seductive and complex. $29.99 Chakana Malbec Mendoza – It is 100% Malbec from a single vineyard. Aged in mostly French oak, the 2011 has an inky purple color, plenty of chocolaty blackberry and cassis fruit, good acidity, sweet tannins and a fleshy, medium

the Bay | December 2013

to full-bodied mouth feel with briery fruit. 92 points at great price. $24.99 Vionta Albarino – This is a clean, crisp and refreshing all-purpose white wine. It is very mineral and zesty with hints of lime, grapefruit and green apple. Perfect with oysters, salads and goat cheese. $16.99 Chablis Vignoble Dampt Old Vines – Not your typical Chablis, this wine drinks like a stylish Chardonnay with a very settled oak treatment. Rich,

creamy yet very elegant, this is a perfect shellfish companion. If you like Chardonnay this is the one. $22.99 Barnard Griffin Port Syrah – A great surprise from Washington state. Rich chocolate flavors are accented by orange peel and raspberry notes. This vibrant, fruity port finishes nicely with an encore of bittersweet chocolate and rum. Absolutely delicious. $16.99 Chateau Bertinerie Sauvignon Blanc – This is 100% Sauvignon blanc. It has

a lean, fresh and grassy nose with gooseberry and a crisp palate with a hint of white flowers, peach and lime skin. It also has good minerals for oyster pairing. $18.99 Agnus Valdelana Rioja – From a very fashionable appellation of deep cherry garnet red, it is complex and intense with hints of Mediterranean herbs and is very polished and smooth on the palate. This is a bargain for $15.99

Photography: Rupert Whitely

Holiday Wine ideas from Sommelier Kristian Vasilev

Taste News Bites by Dale Rappaneau

Pizza Pizza

An East Bay family realizes a lifelong dream

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Italian food in Bristol

Photography: Janice Lee Kelly

Competition within the local Italian- and pizza-based restaurant arena is fierce, what with such acclaimed establishments as Federal Hill, Leo’s and the numerous House of Pizzas satisfying appetites all up and down the coast. But even with this saturation, a new competitor, Pomodoro Pizzeria, has entered the fray. Husband-wife duo Mark and Tina Micheletti, both Rhode Island-born and full-blooded Italians, opened the restaurant to fulfill a lifelong dream, says Tina, who works “start to finish” (about 10-11 hours) managing the day-to-day operations. A hectic schedule, no doubt, but she receives support from nearly every member of her family. Case in point: Husband Mark helps out each night. Daughter Katie, a full-time nurse, “works days off with us,” says Tina. “My daughter Erin also works with me, and my son helps when he’s home from [college]. It’s a family ordeal.” More than that, it’s a neighborhood ordeal: Mark and Tina live only moments away from the restaurant, and much of their business comes from locals requesting “that old Italian traditional food,” says Tina. What kind of old Italian traditional food is requested the most? “Oh my goodness, pasta and beans all the time,” she says with a laugh, adding that customers ask for their Italian food to be “back to basics.” She adds, “They like it like their grandmother made, and that’s what they say, our food tastes like their grandmother or wife’s cooking. As for daily specials, Pomodoro offers

FREE 30 MINUTE PRIVATE LESSON

“whatever we come up with on the spot and decide to make that day,” says Tina. This creates an edible guessing game of sorts, so as to always surprise customers with something new and different. Plus, it prevents the minds behind the meals from getting bored with their usual menu items. And speaking of the usual items, Pomodoro Pizzeria offers such classic menu items as appetizers, salads, hot sandwiches, entrees (“Mostly pastas, specialty pizzas, calzones,” says Tina) and much more. Since opening on August 25, Pomodoro has been pumping out pizzas for individuals all across the East Bay area, and Tina says the response has been good so far and that they’ve been receiving “a lot of support from people.” Moreover, they’ve been busy catering for holiday parties, birthdays, bridal showers and more. So even with the long hours and the insanity of working with family members, Tina proudly says she “really can’t complain.” 271 Wood St, Bristol. Mondays-Thursdays 11am-9pm, FridaysSaturdays 11am-10pm. 401-396-9699, or find them on Facebook.

To register go to riphil.org/musicschool and click on the “Free Lesson Day” link. Deadline to register: Friday, December 6, 5pm We’ll confirm lesson time by email by Tuesday, December 10 free lesson day open to new students only.

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Taste Connoisseur

by Anita Baffoni

That’s Cheesy

An epicurean feast in Warren Joanne Everett and her husband Mathew Vincent bought The Cheese Plate, which had been in business for three years already, last year. The couple revamped the restaurant and have been pleasing their cheese-loving guests ever since. With an impressive wine selection and seasonal scrumptious desserts, The Cheese Plate is a playful alternative for a brunch, lunch or dinner destination.

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the Bay | December 2013

How did you decide which cheeses would comprise the menu? We knew we wanted to offer plates by region, so that was our starting point. Then in each region, we wanted to offer some cheeses that people were familiar with but also offer a few that might not be so well known. For example, on the Italian plate we could have chosen Parmigiano Reggiano, which is one of the most well known Italian cheeses, but instead we chose Piave. How do you determine which wines and beer pair best with specific items on the menu? A lot of research and a lot of taste testing. We actually have a philosophy that there is not a right or wrong pairing. It’s really whatever works for each individual. If you try a certain wine and cheese together that may not be a “traditional” choice and you love it, then it’s the right paring. We’re always happy to help folks make some pairing choices as it can be overwhelming. We want to make it enjoyable, not work. What helps you determine which cheese will be on the menu? Lots of factors go into that decision. The cheeses we do carry are the best of their kind, meaning we don’t purchase lower grade versions of some of the well known types. We also take into

Joanne Everett at the Cheese Plate

account what sells and what doesn’t. There’s no need to bring in an amazing, expensive cheese if no one’s going to eat it. We have made some changes to the cheese menu over the past year as well, either due to a certain cheese no longer being available or changing a few with the seasons. We also listen to the feedback of our customers, if there’s something that we’ve gotten several requests for, we will bring it in. Are other menu items, besides cheese plates, influenced by specific cheeses you would like to utilize? Not all of the cheeses work in other applications but we do have a few that taste just as good on a salad or in a gourmet grilled cheese. Right now we’re getting ready to roll out our winter menu. We’ll be offering a baby arugula salad with goat cheese rolled in candied almonds and crispy prosciutto as well as naan pizzas and a new grilled cheese with Brie and caramelized onion chutney. Where do you look for inspiration while designing menu items? The seasons are a big inspiration. It’s exciting to switch things up according to the time of year. Now is really a fun time for us to change the menu. Cheese is definitely comfort food and this time of year there’s nothing better than a cheese plate with warm French

baguette or a bowl of tomato bisque and a grilled cheese. Which cheese plate pairs well with one of your sandwiches or desserts? I’d have to say the Spanish plate. The variety of cheeses on that plate is so unique yet approachable. There’s something for everyone on that plate. It’s also our best seller. the gourmet grilled cheeses look and sound delicious. Which one is very popular? Hands down the Fig Grilled Cheese. It has thinly sliced imported prosciutto, fig jam, Swiss, cheddar and arugula on sourdough bread. the wine list is pretty impressive. Which wines pair best with the delicious desserts on the menu? The traditional choice is Sandeman Tawny port; it’s wonderful, especially with our chocolate cake. A more adventurous choice would be a glass of our red or white Bourdeaux, perfect with our almond pear tart or cheesecake.

The Cheese Plate 54 State Street, Warren 401-245-3932 www.thecheeseplateri.com

Photography: Rupert Whiteley

Where did your love for cheese begin? Joanne: I always liked cheese but wasn’t too adventurous until my husband and I started going out to eat and trying cheese plates. If a restaurant offered a cheese plate, we tried it. We really got to know what we liked and what we didn’t and we really had a lot of fun with it.

Taste Dining Guide special advertising section breakfast dishes, Green Eggs is the perfect start to your day. 576 Metacom Avenue, Bristol. 401-253-3443. B $

Portsmouth FielDStOneS GRille A casual, lively atmosphere makes Fieldstones Grille an ideal place to bring your family and enjoy homemade pizzas, burgers and more. 980 East Main Road, Portsmouth. 401-293-5200. atlanticgrille.net/fs lD $$

Chomp Come to the newest neighborhood burger joint for a no-frills, straight forward dining experience. It doesn’t get any better than a good burger and a good brew. 440 Child Street; Warren. 401-289-2324. chompri.com. D $-$$

Barrington

Photography: Rupert Whiteley

BlueWAteR BAR & GRill With nautical décor and an open air kitchen, Bluewater Bar & Grill serves up a unique style of contemporary cuisine. Arrive by land or sea to enjoy locally sourced food in a relaxed waterfront setting. 32 Barton Avenue, Barrington. 401-247-0017. bluewatergrillri.com D $-$$$ MAnGiA neAPOlitAn PizzeRiA With renowned whole wheat crust and imported cheeses from Naples, Mangia’s new Barrington location brings fresh and authentic pizza to the East Bay. 296 County Road, Barrington; 401-337-5600. eatmangiapizza.com lD $-$$

PizziCO With award-winning fusion and Italian food, Pizzico is an upscale eatery that brings Tuscany to Rhode Island. 308 Country Road, Barrington. 401247-0303. pizzicoristorante.com lD $$$

Bristol DeWOlF tAVeRn This historically renovated tavern serves contemporary American cuisine and boasts a picturesque view of Bristol harbor. 259 Thames Street, Bristol. 401-254-2005. dewolftavern. com BlD $$$ GReen eGGS Serving up wholesome,

delicious

tHe BOAt HOuSe The Boat House has taken a sophisticated spin on traditional “seafood shack” classics and boasts unforgettable scenic water views. 227 Schooner Drive, Tiverton. 401-624-6300. boathousetiverton.com BrlD $$$

Warren

SCAMPi A local favorite, Scampi offers traditional seafood dishes, steaks and brick oven pizzas with amazing water views. 657 Park Avenue, Portsmouth. 401293-5844. scampi.me lD $$$

FAt Belly’S iRiSH PuB & GRill As casual as it is creative, Fat Belly’s offers a taste of Ireland’s pub cuisine without having to venture far from home. And with live weekend music and a menu worth revisiting, this addictive eatery lives up to its Irish roots. 632 Metacom Ave, Warren. 401-2890887. www.fatbellyspub.com/warrenri lD $$

Providence

Westport

CAV Selected by The New York Times as one of Providence’s five best restaurants, CAV offers award-winning cuisine and ambiance for a sophisticated dining experience. 14 Imperial Place, Providence. 401-751-9164. cavrestaurant.com Br (Sat & Sun) lD $$$

BitteRSWeet FARM ReStAuRAnt & tAVeRn Serving up farm fresh homemade cooking, live music Thursday–Saturday evenings and a countryside atmosphere with a sophisticated flair, Bittersweet Farm is great for dining or special events. 438 Main Road; Westport. 508636-0085. BBrlD $-$$$

South Dartmouth BlACK BASS GRille On Tuesdays, this spot donates 10% of the company proceeds to a local charity, so you can enjoy your delicious meal and leave feeling great. 3 Water Street, South Dartmouth. 508999-6975. blackbassma.com lD $$$

Tiverton nOnni’S PAStA SHOP Boasting the freshest pasta in RI, Nonni’s stuffed shells and delicious Veal Marsala aren’t the only reasons to visit Tiverton. Monday offers $5 martinis, while Tuesday-Thursday is dinner for two for just $22. 1154 Stafford Road, Tiverton. 401-624-3087. nonnispastashop.com. lD $$

tHe GAlley GRille A great atmosphere for big parties and couples, the Galley Grille offers music Fridays and Saturdays, nightly promotions and contemporary American and seafood cuisine. 66 State Road; Westport. 508-675-7185. lD $-$$$ MARGueRite’S Offering a great hometown feel with locally infused seafood dishes and a variety of entrées, Marguerite’s is perfect for locals and visitors alike. 778 Main Road; Westport. 508-6363040. www.margueritesrestaurant. com. BlD $-$$$ ten COuSinS BRiCK OVen A great place to chow down, the pizza won’t be the only thing that will have you watering at the mouth at this ItalianAmerican eatery. 977 Main Rd; Westport. 774-264-9700. lD $-$$

Key

BYOB

Outdoor Seating

B breakfast Br brunch l lunch D dinner $ under 10 $$ 10–20 $$$ 20+ Late-night Dining Parking Lot Valet Parking Family Friendly Find a review on thebaymagazine.com

December 2013 | The BAY

Gallery

Christmas in the Barnyard at Coggeshall Farm gives kids a glimpse of 18th century holiday time

Holidays on the Farm 1.

December 24: At Christmas in the Barnyard you can get up close and personal with Coggeshall’s rare-breed livestock; hunt for eggs; brush the cows; help costumed guides cook jonnycakes on the hearth of the 1790s farmhouse and perform the morning chores while learning about farm animals in 18th century Rhode Island. Participants are encouraged to dress appropriately for a morning in the barnyard. 9-10:30am. $10 adults; $6 seniors and children 3-12; free children 3 and under. 1 Coggeshall Farm Road, Bristol. 401-253-9062, www.coggeshallfarm.org.

Photo: Mark Dieterich

December 7: Come pick out your fresh cut tree at the Annual Christmas Tree Sale and Photos with Santa at the Audubon Environmental Education Center. After finding your tree activities will be available as well. Food donations accepted. Free. 9am-4pm. 1401 Hope Street, Bristol. 401-2457500, www.asri.org.

December 6, 13, 20, 27: Head to Blithewold for Sparkle! An Outdoor Family Event. Stroll the illuminated grounds; sip hot cocoa; and eat roasted marshmallows around the bonfire. You can even join in with a-capella carolers! 6-8pm; 6:30-7pm caroling. 101 Ferry Road, Bristol. 401-3316060, www.blithewold.org.

December 14: Love mixing cocktails? Then you’ll love a Book Signing: Mr. Boston Official Bartender’s Guide. Meet Jonathan Pogash and sample some mocktail versions of his new recipes in the 75th anniversary edition of this legendary guide. 3-6pm. 1 Bannister’s Wharf, Newport. 401-849-9900, www.newportmansions.org.

DECEmBEr 1-15: Get a bit of history in this month as Second Story Theatre performs Saint Joan. The George Bernard Shaw play is based on the life and trial of Joan of Arc. $25 adults; $20 students (21 and under). 7:30pm Thursday, Friday & Saturday; 2:30pm Sunday. 28 Market Street, Warren. 401-247-4200, www.2ndstorytheatre.com.

December 2013 | The BAY

Gallery Calendar by Erin Swanson

December December 1-31: Winter hours don’t kick in until next month! Stop by Greenvale Vineyards for a Wine Tasting Monday-Saturday from 10am5pm or Sunday from noon-5pm. $12. 582 Wapping Road, Portsmouth. 401847-3777, www.greenvale.com. December 2-18: The Tiverton Library is the place to be for little ones who love a good story! Don’t miss the bi-weekly Preschool Storytime with ms. Janet. Free. 10:30am Monday; 1:30pm Wednesday. 238 Highland Road, Tiverton. 401-6256796, www.tivertonlibrary.org. December 2-23: Blithewold’s dining room will be decked for the Children’s Holiday Tea each Monday. Tour the mansion, pose for photos by the tree, then gather for tea, hot cocoa, finger sandwiches and dessert served on fine china. $29 adults; $19 children. 4pm. 101 Ferry Road, Bristol. 401-253-2707, www.blithewold.org. December 3-31: Head to Wally’s Tap House every Tuesday night for Stump! Trivia. Winning teams go home with prizes so be sure to bring your smartest friends. 8pm. 13 Crandall Road, Tiverton. 401-624-1212, www.stumptrivia.com. December 3-31: Need some help working your computer, cell phone or e-reader? Head to the Tiverton Library every Tuesday for Drop-In Computer Help. 4-6:30pm. 238 Highland Road, Tiverton. 401-625-6796, www.tivertonlibrary.org. December 4: Russ Morin, owner of Russell Morin Fine Catering, will teach you how to throw a holiday party like a pro at Cocktails, Cooking

ONLINE EXCLUSIVE 52

the Bay | December 2013

For

and Christmas with russ morin. $20$25. 6:30-8pm. Blithewold Mansion, 101 Ferry Road, Bristol. 401-235-2707, www.blithewold.org. December 4-18: All experience levels are welcome every Wednesday for mat Pilates for Sports. Build strength, flexibility and balance while having fun. $15. 5:15-6:15pm. 43 Muse Way, Tiverton. 401241-7349, www.sandywoodsfarm.org. December 4-18: The chess club meets on the third floor of the Rogers Free Library every Wednesday for a game and some refreshments. All levels welcome. Free. 6pm. 525 Hope Street, Bristol. 401253-6948, www.rogersfreelibrary.org.

Celebrate the holidays in grand style at the Breakers

December 7, 14 & 28: Be dazzled by glitter and sparkles at Holiday Evenings at the Breakers. Visit mansion for live holiday music and light refreshments as you stroll through softly lit rooms decked with trees, poinsettias and wreaths. $10-$28. 6-8pm. 44 Ochre Point Avenue, Newport. 401-847-1000, www.newportmansions.org.

December 4-18: Join Blithewold in its decorated living room every Wednesday before Christmas for Family Traditions – Children’s Holiday Story Time with cookies and crafts. 4pm. 101 Ferry Road, Bristol.401-253-2707, www. blithewold.org.

at Christmas as each room is decked and holding a surprise! $6-$10. 10am5pm Tuesday-Saturday; Sundays 125pm. 500 Hope Street, Bristol. 401253-0390, www.lindenplace.org.

Warren’s oldest brick dwelling, find out by attending the Open House at The maxwell House. 11am-3pm. 59 Church Sreet, Warren. 401-245-0392, www.massasoithistorical.org.

December 5-8: Roger Williams University will host a Dance Theatre In Concert at the Performing Arts Center (The Barn). $5-$10. 7:30pm Thursday, Friday & Saturday; 2pm Saturday & Sunday. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

December 6: Linden Place’s holiday season will kick off with the wildly popular and sure to sell out michael Dimucci Holiday Concert. He’s considered the museum’s own Josh Groban! $12-$20. 7:30pm. 500 Hope Street, Bristol. 401253-0390, www.lindenplace.org.

December 7-28: Brave the cold and attend the mount Hope Farmers market, which is open every Saturday with local growers, artisans, live music and kid-friendly programming. Free. 9am-1pm. 250 Metacom Avenue, Bristol. 401-2541745, www.mounthopefarm.org.

December 5-26: Every Thursday morning, Barrington Books hosts Children’s Story Hour followed by craft time in its charming children’s section. Free. 10am. 184 County Road, Barrington. 401-245-7925, www.barringtonbooks.com.

December 6-27: Drop by The Coffee Depot on a Friday night for Open mic Night. Try your hand on stage or just relax with a coffee and a snack while listening to some talented local performers. Free. 7-10pm. 501 Main Street, Warren. 401-608-2553.

December 5-26: Thursday night means it’s Open mic Night at Tinker’s Nest in Warren. It’s the perfect time to finally perform that song you’ve been secretly perfecting. Free. 9:30pm. 322 Metacom Avenue, Warren. 401-245-8875.

December 7-8: Make your own wreath to take home, choose a Christmas tree and help with 18th century winter chores at Coggeshall Farm’s Christmas Sale. Free with regular admission. 10am-4pm. 1 Coggeshall Farm Road, Bristol. 401-253-9062, www.coggeshallfarm.org.

December 7-28: Tour Westport rivers Vineyards every Saturday for delicious samples of wine. The farm owners are fourth generation winemakers! Free. 1pm & 3pm. 417 Hixbridge Road, Westport, MA. 508636-3423, www.westportrivers.com.

December 7 & 14: If you’ve ever wondered what treasures were inside

December 8: Get your daughters in the holiday spirit with the Carpenter

December 5-29: All month long it’s Christmas at Linden Place museum. Enjoy the charm and beauty of Bristol

December 7-28: Saturdays bring the weekly Figure Drawing Workshop at Sandywoods Farm with nude or semi-nude models and no instruction. 18+. $6 students; $14 non-students. 73 Muse Way, Tiverton. 401-241-7349, www.sandywoodsfarm.org.

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

Photo: Corbett Photography courtesy of The Preservation Society of Newport County

December 1-24: Support the arts while you shop at the DeBlois Gallery Holiday Fine Arts & Craft Show. Free. Gallery hours TuesdaySunday 12-5pm. 134 Aquidneck Avenue, Middletown. 847-9977, www.debloisgallery.com.

Gallery continued...

Vanya and Sonia and Masha and Spike a new comedy by

December 11: The Roger Williams University Chorus, consisting of both students and faculty, perform a Chorus Concert with a range of songs from jazz to pop. Free. 7:30pm. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu. December 12-15: Bristol Theatre Company performs A Christmas Carol, a play with music. $15 adults; $10 seniors & children under 10. 7pm Thursday, Friday & Saturday; 2pm Saturday & Sunday. 235 High Street, Bristol. 401-424-1315, www.bristoltheatre.com. December 13-14: Enjoy festive holiday dinner theatre with the Marley Bridges Theatre Company at the Dickens Christmas Feast at the Griswold House. 7-10pm. 76 Bellevue

Avenue, Newport. 401-324-9436, www.marleybridges.org. December 14: Audubon Society hosts an art class for adults: at Holiday Candle making you’ll learn techniques using simple materials such as glass jars and recycled crayons. Registration required. 10-11am. $20 member; $25 non-member. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org. December 21: Common Fence Music will host Irish harpist, vocalist and storyteller Aine Minogue as part of its 20th Annual Winter Solstice Concert. $20 advance; $23 door. 7pm doors; 8pm show time. 933 Anthony Road, Portsmouth. 401-683-5085, www.commonfencemusic.org. December 28: Set in the late Victorian age, the merry murder mystery is an interactive show in which visitors mingle with Newport’s society members in a festive evening of music, games and fun. $15-$30. 7-8:30pm. 76 Bellevue Avenue, Newport. 401-848-8200, www.newportartmuseum.org.

phyllis kay & mark larson

Museum’s American Girl Doll Christmas Tea. Enjoy refreshments and crafts linking the dolls to local history! 2-4pm. 4 Locust Avenue, Rehoboth. 508-252-5718, www.carpentermuseum.org.

Christopher Durang NoW – DeceMBeR 22

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December 26-29: Keep your kids busy with December School Vacation Week at Audubon. They’ll enjoy nature stories, nature crafts and animal interviews. Find out what happened when the turtle raced the beaver or learn about the owls living in Rhode Island! Free with admission. 9am-5pm. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org.

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31st AnnuAl

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the Bay | December 2013

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Barrington’s Becky Chace has been compared to blues legends like Bonnie Raitt

Songwriter Style

Becky Chace’s star keeps shining

Photography: Tim Siekiera

Whether Becky Chace’s songwriting is swaying more towards the country, blues, folk or roots rock end of the spectrum, there’s no mistaking the heart and soul in her rich, visceral vocals. Chace’s voice has drawn comparisons to everyone from Melissa Etheridge to Bonnie Raitt, and earned her the title of Rhode Island’s best female vocalist for five years in the Providence Phoenix’s best music poll. Together with longtime producer and collaborator Brian Minisce, the Rhode Island native has just released her tenth album, titled Rise and Fall. I sat down with her to talk about her inspiration, influences and advice for aspiring musicians. The album, her first of new original material in four years, runs Chace’s genre-defying gamut while showcasing the incredible sincerity of her songwriting that has defined her music. “I love all kinds of music and think each song should be treated to its particular mood so I tend to try out different characters,” says Chace on her chameleon-like ability to change up her sound. “(The new record’s) got a little bit of all the sides of my musical taste from the soul singer in ‘Lovin Arms’ to the folkie in songs like ‘The Sea’ to

the twang on ‘Nobody’s Loved You’, and then there are a few pop songs in there as well like ‘Save Me’ and ‘Rise and Fall.’” Start to finish, it’s an album that resounds with poetic poignancy and captures the same efficiency with words that Chase has always admired in songwriting great Lucinda Williams. “I find my songwriting inspiration from everyday occurrences, life events, emotions that creep up that you didn’t realize were in there and really anything that interests me or catches my eye. I’ll often write something and not understand it for a while then I’ll realize I had subconscious feelings coming up through the lyrics. Writing often helps me understand myself, if that makes sense,” says Chace on songwriting. With an album’s worth of new material to share, Chace is looking forward to kicking off 2014 with a bunch of full band gigs around New England, while still continuing her monthly Friday night residency at Warren’s Stella Blues. “I love a good little bar where you can hear great music in an intimate setting. Another favorite is my house. We have an annual house concert here and it’s a blast,” says Chace. She also points to local picnic-style venues as favorites to

play and catch shows at, from Fall River’s The Narrows, Portsmouth’s Common Fence and Tiverton’s Sandywoods, which hosted a sold out crowd of fans, friends and family celebrating Chace’s album release this past October. As for the New Year itself, Chace will be ringing it in with a full band show at the Broadway Lounge in East Providence that promises lots of dancing tunes. It’s been 15 years since Chace started playing shows around Rhode Island. Between the new record, tour and ongoing performances with female folk group The Jammin Divas and Neil Young tribute act Forever Young, Chace’s star seems to just keep shining. What advice would the songstress give to aspiring local artists? “You have to be yourself and be passionate about it. That’s what people are ultimately drawn to.” Wise words from a wise woman.

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Becky Chace December 27 Stella Blues 50 Miller Street, Warren www.beckychace.com December 2013 | The BAY

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the Bay | December 2013

Immaculate Inspiration

A Bristol gift artist channels her creativity Cindy Daniels loved her studio art space so much, she bought the building. Daniels, 61, a native of Homestead, PA, has made 412 Thames St., Bristol, her homestead, instead, for two decades now. The creator and owner of C.A. Daniels and Company calls her gift line of hippo razors, elk soap dishes, seagull combs and a zoo of other home goods gift items that she sells on her website “FUNctional.” “I’ve always had a great appreciation for nature, be it plant, animals, sky, wind, light, earth, rock… it all appeals to me. So, when I created the razor line, adapting handles to nature was a natural thing for me to do,” says Cindy. Growing up in a family of five girls, Daniels says, “I feel so blessed to have my studio on the harbor front in Bristol.” The studio is a first floor space in a commercial cinder block building built in ’30s or ‘40s that used to be an icehouse. “I bought the building in the mid ‘90s and have been upgrading it ever since. It is a joy to work on it both on the inside and outside,” says Cindy. “I painted images on the back and side exteriors.” It has eight huge skylights, steel beams, tall ceiling, wood floor and a loading dock giving the space and the artwork within a welcoming ambiance. “When people have come to

A look inside Cindy Daniels Studio

my studio they are often surprised that one artist (me) has done the variety of styles they see displayed. I joke with them and say that’s the advantage of having multiple personalities,” says Cindy, laughing. “I love photography for catching the moment and oils for catching the mood, although moment and mood come into play in both mediums. I find the ever-changing beauty of the East Bay my heaven on earth.” Now that her own age inexorably approaches the vintage of the building she owns, she is trying to simplify

by spending her precious creative time making those paintings and photographs, rather than pedaling to peddle rhino razors or seagull soap, as unique as they remain. “I loved and still appreciate the razor line I created. It’s a great line, and I still sell through the website. However, at this stage in my life, I’m looking to simplify, which for me, means letting go of the numerous trade shows I’d do each year, maintaining a rep network, national advertising, etc.,” adds Cindy. Painting and photography now answer her innermost desire of both appreciating and showing the beauty nature creates daily. “God, nature, spirit – all synonyms for the nameless source we’re all connected to,” she says. “When it comes to making my own art, it’s more a form of prayer and/or meditation than painting a particular thing. I’m self-taught, so there are few rules that interrupt my intent of letting nature speak through me. I’m inspired constantly, whether visually or spiritually, by people I meet. It’s a good earth out there.”

C.A. Daniels and Company 412 Thames Street, Bristol 401-254-0161 www.cadaniels.com

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December 2013 | The BAY

Taste Test

by Grace Lentini

‘Tis the Season for Cookies

Beautifully Delicious

Gluten-Free Goodies

With a frosting made of white chocolate that creates a beautiful blank canvas to create, these pleasantly soft and chewy sugar cookies from Sweet Lorraine’s Candy Shoppe hit the spot. Each are beautifully decorated with a different theme that make them almost too beautiful to eat. 211 Waseca Ave., Barrington. 401-694-1128, www.sweetlorrainescandy.com.

This perfect-for-dunking gluten-free cookie from Eva Ruth’s is highlighted by its different textures of plump raisins, oatmeal, chocolate chips and sweet frosting. One of our staff members commented how oatmeal cookies remind her of the holidays. Well, ‘tis the season for eating cookies. 796 Aquidneck Ave., Middletown. 401-619-1924, www.evaruths.com.

Let it Snow

Star Power

Snowflakes aren’t just reserved for the outdoors anymore. Now you can bring Provender Fine Food’s chocolate pepper snowflake cookies inside. With a nice cocoa flavor, not too strong hints of black pepper and a nice chewy texture, these are oversized and big enough to share… if you want to. 3883 Main Road, Tiverton. 401-624-8084, www.provenderfinefoods.com.

This festive gingerbread cookie from Seven Stars Bakery is actually available year-round, and for good reason. It is what a gingerbread cookie should be: chewy with a hint of real ginger that is not overpowering. And to top it off it is shaped like a star, perfect for the top of a cookie holiday tree. Rumford Center, 20 Newman Ave., Rumford. 401-521-2200, www.sevenstarsbakery.com

the Bay | December 2013

Photography: Meghan H. Follett

With all the dinner parties and family events aplenty this time of year, we don’t always have time to make the perfect gift. Fret not. There are plenty of local bakeries that do all of the work for you and create some tasty holiday cookies sure to please even the pickiest of palates.

Bold is a wealth of possibilities. Make a striking design statement in three simple steps. Choose a spout, handles and faucet finish from the Artifactsâ&#x201E;˘ collection to create a look all your own. KOHLER.com/Artifacts

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