EXPERIENCE: Lavish

Delicious Journey

It doesn’t get cozier than breakfast inside a luxe ski gondola by the Atlantic

By Elyse Major

Gondola Village at Ocean House

When I told a friend I was having breakfast in a gondola, she immediately responded with, “the forecast looks good; the waters should be calm.” She mistook my reservation for the Venetian variety of a narrow boat rowed along a river by a gondolier in a straw hat and stripes. My vessel would be stationary, Veuve Clicquot-yellow, and part of a cluster of retired ski lift cabins refurbished into private outdoor dining spaces for parties up to four. The location: the North Lawn of the Ocean House, the radiant resort overlooking the Atlantic in Watch Hill at their seasonal installation dubbed Gondola Village.

Fun fact: my husband and I were the very first patrons of the season, and being long-enamored and curious about what dining inside the gondola would be like, I was excited. I’d first learned of this unique set-up when it launched in 2017 as Fondue Village; today the menu is sans communal pot, instead with three courses kicked off via a cup of velvety Valrhona hot cocoa topped with whipped cream and chocolate jimmies. Snug inside the gondola, with pillows and a heated blanket, sipping my drink was the perfect time to take in the surroundings, seemingly styled with the care of a film set designer. The cabin itself is like a study on small space decorating. Inside, wood-paneled walls and shelves display petite objets d’art. Our table was set with linens and boasts serveware handmade in France by Le Creuset in Marseille blue. Overhead was a rustic chandelier, and the tall window opposite the gondola entrance had its curtain panels opened wide, keeping the colorful property, outdoor firepits, skis, and tall signpost in view. Adding to the tagline’s promise of evoking the French Alps, traditional bal-musette accordion music was piped in, and strands of bistro lights suspended from poles outline the area.

Next a pot of hot coffee (from Rhode Island-brand Dave’s) arrived, followed by appealing parfaits of yogurt and granola, and fresh fruit salad with tarragon syrup for each of us – all housed in large goblets. Our welcoming host Eduardo and server were both at the ready for any request, encouraging us to take photos between bites, and having us pose for a souvenir Polaroid picture.

For the plat principal, the choice was ours from a menu of six crepes. I couldn’t resist the Warm Berry Compote, served with whipped cream and fresh berries; when it arrived on the deep blue

SALADE DE FRUIT:

Goblets of sliced melon, pineapple, and berries, with a tarragon syrup

VALRHONA HOT CHOCOLATE:

A hot drink made with world-renowned chocolate

WARM BEIGNETS:

Sugared fritters served with three dipping sauces: caramel pecan, coffee mocha, and strawberry basil

Cuisine: Sweet and savory crepes and beignets Prices: $300 for up to four people Atmosphere: Rustic-chic, French Alpsinspired indulgence

A portion of proceeds from Gondola Village will benefit the Ocean House Fund for Charitable Giving. Reservations are required and pre-payment must be made at booking, open through March. Valet parking. A basket of warm beignets

stoneware plate covered in a flurry of powdered sugar, I was enchanted by the entirety of the curated moment. My husband ordered the crepe with ham, gruyère, dijon mustard cream, and sunny egg. Both of us, already full from the first course, still managed to enjoy most every scrumptious and delectable bite.

The final troisième plat of warm beignets was my favorite course of all. Swaddled in a tea towel, the sugary fritters arrived on a platter with a trio of dipping sauces; purist that I am, I skipped them, but my husband enjoyed sampling each one multiple times. In hindsight, I should have selected a savory main course as a palate pause from all the sweetness (I’m looking at you smoked salmon crepe with scrambled egg, crème fraîce, and red onion).

Frankly, a visit to Gondola Village costs more than a few francs, but it’s a wonderful experience for the senses if you can make it work. For the newly engaged or bridal party, it’s certainly a worthy indulgence.

Gondola Village - Ocean House 1 Bluff Avenue, Watch Hill OceanHouseRI.com/GondolaVillage 12 Southwest Avenue, Jamestown 423-0050 • thesecretgardenjamestown.com secretgardenri@gmail.com

Custom Design Bridal & Antique Gown Restoration By Appointment www.SeamsCouture.com

Buono Bevis

Mobile beverage service turns New England venues into old-world Italy

By Abbie Lahmers

Just the sight of Bevi e Vivi motoring onto the scene sets the tone for an old-world European soiree. Its name meaning “drink and live” in Italian and outfitted with five taps pouring beverages for all tastes, the 1991 three-wheel ivory Piaggio Ape is the culmination of owner Alessandra Pallozzi’s three passions: “my love for Italian hospitality, appreciation for my family’s roots, and passion for mixing up the perfect cocktail.”

“My father was born and raised in Italy, and my summers growing up were spent exploring the Italian coastline with my parents and brother,” continues Pallozzi, who fondly remembers spotting Piaggio Apes – compact vehicles that double as mobile market stalls – filling the narrow cobblestone streets, driven by kindly old men selling everything from fresh fruit and flowers to loaves of bread. “My brother and I always joked that we’d have one someday, and last year, my husband and I decided to make that dream a reality. Bevi e Vivi brings everyone along for the ride to experience Pescara, Italy the way we did growing up.” Another nod to family, “Vivi” is short for Viviana, the name of the Pallozzi’s daughter.

Alessandra Pallozzi

The Piaggio Ape beverage bar is outfitted with five taps

Spritz Thyme

With Pallozzi and husband Andrew at the helm – and her brother Lucio Andreozzi capturing dreamy images and compiling old family photos of their jaunts in a transportive mood board of all things Italy on their Instagram page – Bevi e Vivi adds luxury and intrigue to cocktail parties and wedding receptions. Their coverage area spans Rhode Island, Connecticut, and Massachusetts, and most venues are fair game: “Our truck is small

For a winter wedding or gathering, Pallozzi shares a few signature drink ideas sure to add a little dazzle to the menu.

SPRITZ THYME:

A spin on the Italian classic Aperol Spritz • Ice • 4 oz prosecco • 1 oz Aperol • 2 oz cranberry juice • Top with a splash of soda water • Garnish with cranberries and thyme

BUZZ:

Nitro Espresso Martini • 1 oz vanilla vodka • 1 oz Kahlúa • 1 oz Miscela d’Oro (Gusto Ricco) espresso • 2 oz nitro cold brew coffee • Garnish with 3 espresso beans

PAZZO PER TÈ:

Kombucha Mocktail • Ice • ½ oz pomegranate juice • ½ oz cranberry juice • ½ oz orange juice • 1 oz soda water • 3 oz pomegranate kombucha • Garnish with a sprig of rosemary

MIX IT UP

You’ve got your catering spread finalized, but what about cocktails? Don’t let your beverage menu fall to the wayside. Pallozzi offers tips for concocting a personalized drink list. Follow @bevievivi for more inspo, and visit BeviEVivi.com to book the Piaggio Ape.

All About You

“We think it’s important to choose cocktails that most guests will enjoy but also showcase your personality as a couple,” explains Pallozzi. With five taps to mix and match, you can make sure there’s a little bit of everything: spiked and booze-free, sweet and dry, bubbly and smooth.

Ask the Experts

Not sure if the red will complement your passed hors d’oeuvres? “We offer as much or as little input as clients like, including personalized menu planning, beverage consultation and ordering, and pick-up and delivery of alcohol on event day.”

Find Your Focus

“In the planning phase, I like to work with clients to find a focus, like a theme, color, or detail you’ve always imagined. We take that focus to help guide you through decisions to create a seamless, cohesive, and unforgettable experience for your guests.”

enough to fit into any space with double doors – and it’s a great photo op!”

Whether you’re into sipping prosecco, beer, seltzers, cocktails, coffee, or any bevvy in between, what’s on tap is totally up to you. “If it can be kegged, it can be served!” says Pallozzi, though she’s always happy to bring her bartending wisdom to menu design. “I thrive on a good theme. Just give me a few details about your event and I’ll be sure to come up with a fun and creative cocktail or mocktail.”

PRESENTS

ELEMENTS

Sinuous... Striking... Soulful… Stirring…

MARCH 16-18, 24, 25, 2023