Dining Cathedral Bar Private Events Weddings Alfresco Terrace
3000 Chapel View Boulevard • Cranston • Rhode Island
401 944 4900 • www.ChapelGrilleRI.com
“Best Restaurant in Rhode Island” ‘10 & ‘08 “Best Italian Restaurant in Rhode Island” ‘10 “Best Restaurant in West Bay” ‘11, ‘10 & ‘09
Authentic Tuscan cuisine in a warm & lively atmosphere
Providence 238 Atwells Avenue ~ 401.521.3311
East Greenwich 5600 Post Road ~ 401.885.8850
sienari.com
Complimentary Valet Parking in Providence & Ample Parking in East Greenwich Reservations Accepted & Late Night Bistro Menu Available Nightly (Providence only)
Let US take care of YOU! Renew & Refresh!
Brow bar Braiding bar Beauty bar Eyelash bar Tanning bar Decorative nail bar
Mass Massage Reflexology Hot Stone Therapy Indian Head Massage Delicious CafĂŠ Cuisine Special Occasion Chocolates Custom Wedding Attire Cur Curated Clothing from around the world
1775 Bald Hill Road
Warwick, RI 02886
821.5273
www.shoprge.com
Cape Verdean/Portuguese Fine Dining
Violin • Viola • Cello Rental • Repair • Sales Mon-Thurs noon to 6pm Friday noon to 5pm Saturday 10am to 2pm And by appointment DENNIS McCARTEN, Violin Maker
1005 Main Street, Pawtucket
401-312-4260 mccartenviolins.com dennis@mccartenviolins.com
Rosinha
RESTAURANT 999 Main Street, Pawtucket 721-0770 • rosinhasrestaurant.com Dinner Wed-Sun • Lunch Fri-Sun Weddings/Events
Personal. Training. www.TheForgeRI.com
At The Forge: Personal Training Studio, we offer personal training in one-onone and small group settings. Focusing on building strength, confidence and community, you will train in a setting that was built to maximize your effort.
ZMaubsiciSntusdiko i
a super-duper day of art, craft, food & fun!
Music for Everyone
1005 MAIN ST. • PAWTUCKET
SATURDAY, APRIL 14
Saturday,
at Hope Artiste Village
APRIL 28, 2012 10am - 4pm
craft 1 00
999 Main St., Pawtucket, RI {FREE PARKING behind bldg.}
100% local . handmade . delightful
SUNDAYS • 4 PM • FREE
~LEGENDS JAM~
$1
rhody
admission www.rhodycraft100.com
small factory
ck
just a bu
4/15 SUPERCHEIF TRIO 4/22 RON FRENCH CONNECTION 4/29 ROB NELSON & FRIENDS FRIDAY, APRIL 20
b ryce studio New Paintings
THE FELICE BROTHERS DIAMOND DOVES
Music Classes
• mommy & me • preschool • performance • drum
Private Lessons
piano • voice guitar • drums
1005 Main St, Ste 711A, Pawtucket • 475-3885 See website for schedule • zabinskimusicstudio.com
Mention ad for FREE trial class!
MONDAY, APRIL 30
KATHLEEN EDWARDS THURSDAY, MAY 3
MIKE DOUGHTY SATURDAY, MAY 12
THE SCHEMERS FRIDAY, JUNE 22
TAB BENOIT FULL SCHEDULE, TICKETS & INFO AT
Open Saturdays 10am - 2pm and by appointment • 419-0775 1005 Main Street, Pawtucket - Suite 2204 • mikebryceart.com
themetri.com
Hope Artiste Village
999 Main Street. Suite 702 . Pawtucket . RI 401-305-3667 • www.omkidsyogacenter.com
Contents
Photography: (L)Melissa Stimpson, (R) MIke Braca
aPRiL 2012
35 This Month 26 The Digital Food Revolution
47 35 City Style At home with Trinity Rep’s Artistic Director
Plugging in with some wired local chefs
37 The Look 38 Shop Talk 39 Get Fit 41 Beauty
29 Reduce, Reuse, Rejoice
43 Feast
Local green initiatives make for a better tomorrow
A Smithfield restaurant elevates the typical pub grub 45 In the Kitchen 47 On the Menu 48 Review 51 Behind the
Every Month 6 Editor’s Note 11 PM List 13 Feedback
17 Providence Pulse
Bar 52 In the Drink 53 Dining Guide
59 Get Out Weird (but good) science on stage 60 Calendar 62 Art 65 Theatre 66 Music
68 The Last Detail Can you dig it?
We welcome spring, baseball and foul balls 19 City 22 Malcontent 24 Scene in PVD
April 2012 | Providence Monthly
7
Editor’s Note
PROVIDENCE MONTHLY
Publishers Barry Fain Richard Fleischer John Howell Publishing Director Jeanette St. Pierre Executive Editor Julie Tremaine Assistant Editor Erin Swanson Special Projects Manager John Taraborelli Art Director Alli Coate Assistant Art Director Karli Hendrickson Advertising Design Director Layheang Meas
Think Greener For as much of a creative, forward thinking city as Providence can be, there’s an area in which we are surprisingly lacking: recycling. As a population, our average recycling rate was 17% last year. It’s a dismal figure, especially compared to the national average, which is double that (and in itself isn’t all that great of a number). So why are we so bad at saving the planet? This month, Michael Clark takes a look at the city’s complicated relationship with green initiatives in our cover story. We’ve also got suggestions on how to engage in eco-friendly initiatives – including, get this, buying your morning
Graphic Designer Meghan H. Follett
coffee, and some creative takes on recycling our own magazine (which, itself, is already partially recycled). Once you learn about how much there is to be done, you’re probably going to think twice about what you should, and what you do, throw away.
Account Managers Louann DiMuccio-Darwich Ann Gallagher Nicole Greenspun Elizabeth Riel Dan Schwartz Sharon Sylvester Kimberly Tingle Jessica Webb Illustrators Karli Hendrickson Ashley MacLure Photographers Mike Braca Laurel Mulherin Stacey Doyle Melissa Stimpson Kate Kelley Dawn Temple
Contributing Writers Linda Beaulieu Andrea E. McHugh Emily Dietsch Stephanie Obodda Scott Duhamel Cristy Raposo Dawn Keable Jen Senecal Molly Lederer Alyssa Smith Michael Madden Vikki Warner Daniel McGowan Interns Emily Gardner Michelle Reis Samantha Gaus Eilish Shaffer Courtney Little Members of:
Contributor Kate Kelley Photographer Our resident food photographer Kate Kelley is a graduate of the Massachusetts College of Art and is a longtime contributor to our sister magazines SO Rhode Island and The Bay. When she isn’t behind the camera, she’s on the mountain: Kate is an avid snowboarder, among other winter sports. Originally from Massachusetts, Kate enjoys the opportunities for exploration that come with being a photographer for our magazines. “It gets me around to see the beauty the area has to offer,” she says, adding, “Getting to try the food isn’t a bad perk either.”
8
Providence Monthly | April 2012
PRINTED ON RECYCLED PAPER. PAPER CONTAINS 20-25% POST-CONSUMER CONTENT Providence Monthly, 1070 Main Street, Suite 302 Pawtucket RI 02860 • Fax: 401-305-3392 www.providenceonline.com providencemonthly@providenceonline.com For advertising rates call: 401-305-3391 We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission. Copyright ©2012 by Providence Monthly, All rights reserved. Printed by Gannett Offset. Distributed by Special Delivery.
Downtown living at its finest
Service at your fingertips……the city at your feet. Lifestyle Amenities Include: 24-Hour Concierge, full-time on-site maintenance and Day Porter service Private entrance, private lobby and secure camera-monitored indoor parking Fleming’s Prime Steakhouse & Wine Bar, Centro Restaurant & Lounge and Cigar Masters after dinner cigar, cocktail and dessert bar Indoor access via Sky Bridge to Providence Place Mall, Restaurants, RI Convention Center, Dunkin’ Donuts Center, North Garage and The Westin Hotel Room service, housekeeping and valet ‐ all available from the Westin Hotel
(401) 598-8282
Luxury Living Priced from the low
$300’s Call today
for your private tour
www.residencesprovidence.com
One West Exchange Street - Providence, Rhode Island 02903-1038
special advertising section
PM List
events / ProMotions / good deeds
Go On, Play With Your Food
harcuterie Experience the best dining in Providence Parkside Rotisserie & Bar • 401.331.0003
www.parksideprovidence.com
4-minute drive/8-minute walk from most local hotels, dunkin donuts center, convention center • minutes from Brown/RISD
Providence Monthly sponsored Rhode Island Food Fights’ The Great Cupcake Championship event on March 11 at the Spot Underground. A crowd of hungry onlookers sampled the day’s entries and a panel of judges chose their favorites. Fourteen bakeries from around the state vied for the crown; top honors went to Duck & Bunny, and City Girl Cupcake came in a close second.
Spring is in the Air The Hope Street Merchant’s Association announces their Hope Street Spring Block Party on May 19 from 2-7pm. Providence Monthly is sponsoring this event, which will feature something for everyone. Come have a cold beer to benefit Festival Ballet. Live music, roaming entertainment and
food trucks will take over the street. A Kids’ Zone will be set up at Citizens Bank, and the YMCA truck will also be making a return appearance, featuring music and inflatables. Of course, businesses will feature specials and sidewalk sales all day long, rain or shine. Visit hopestreetprov.com for details.
If Jazz is Your Thing The Providence Rotary is holding its first annual Legends of Jazz Concert at Fete on Wednesday, April 25. Fifteen of the area’s best-respected local jazz musicians will all be on one stage: Roomful of Blues
legend Duke Robillard, Greg Abate and Shawnn Montiero are just a few. A special VIP reception will be held at 6pm with the concert to follow at 7:30. Visit providencerotary.org for details.
Fashion Statement It’s that time of year again. The Gloria Gemma Breast Cancer Resource Foundation presents its annual Survivor Fashion Show. Providence Monthly is proud to sponsor this year’s “Our Heroes” show, which will take place on May 12 at Rhodes on the Pawtuxet in Crans-
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Providence Monthly | April 2012
ton. Doors open at 6pm with a vendor marketplace, to be followed by the main event at 7pm, including food stations and entertainment. To purchase tickets or participate contact Bryan at 8614376 or bryan@gloriagemma.org. Visit gloriagemma.org for details.
Core - Center of real energy Fitness Studio Features for April
“CORE Body-Barre”
TABATA
Strength, Sculpt, Firm & Burn
“The World’s Greatest Fat Burning Workout”
“The rate of increase in V02max is one of the highest ever reported.” –Izumi Tabata, Japan
“Fat burn is greater when exercise intensity is high.” –Metabolism
Core’s Signature Services include:
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Sports Specific Training • Personal Training • C.O.R.E Body-Barre State of the Art Keiser Indoor Cycle Program • MVE Vinyasa Yoga • Strength Training • Navy SEAL • Pilates Run Group • WillPower & Grace • TRX-Suspension Training Indo-Row • Barefoot Training • Zumba • Functional Movement Screening
No Membership Fee Group Fitness Classes $12 469 Angell St., Providence • Wayland Sq. 208 Governor Street, Providence 273.CORE • corefitprov.com
O
CORNISH A S S O C I A T E S
Feedback
A Purrfect Match As a cat veterinarian here in Providence, I was absolutely delighted to read the thoughtful commentary by Keith Andrade in the March Feedback section in response to Julie Tremaine’s article on her matchmaking experiences [“Adventures in Dating,” PM Experiment, February 2012]. Far too often, cat allergies are considered a deal breaker in relationships, but that absolutely doesn’t need to be the case, as Mr. Andrade’s experience exemplifies. The medical and emotional benefits that go along with pet ownership have been widely documented, and we know that just being around pets can lower our blood pressure, reduce our overall stress levels and minimize depression. There are many safe and effective treatments for allergies in humans, and it would be unfortunate if a fear of allergies outweighed all the positives that go along with living with a cat or another pet. Cats are enormously important to their human families, and thank-
fully medical advances mean we no longer have to choose between the pleasure of cat companionship and the comfort of our romantic partners. Cats are special, and from my point of view, anyone who lives with a cat should immediately be goldstarred on matchmaking services. Cathy Lund, DVM City Kitty Veterinary Care for Cats
For the Record It was such a nice surprise to see Velvet Crush in the frontal lobe on the cover of your March 2012 issue. For the record, Matthew Sweet produced the band’s debut record, In The Presence of Greatness. Teenage Symphonies to God was produced by legendary producer, musician, and gentleman Mitch Easter, who also contributed most of the six-string fireworks on that record as well. Thanks for thinking of us, and for clearing that up. Jeffrey Underhill, Velvet Crush
Send us a letter Email us a letter to the editor to providencemonthly@providenceonline.com and it could be published in an upcoming issue.
Read us online Full issues, archives and exclusive content on www.providenceonline.com
Find us on Facebook Reach out to us at ProvidenceMonthly
April 2012 | Providence Monthly
13
now on
providenceonline.com southwestpassage.net
New jewelry has arrived, along with metallic pottery from Mata Ortiz Pueblo!
visit providenceonline.com for your daily fix of your favorite local magazine, including:
Expanded Content Link to chefs and food trucks from this month’s feature story, and see additional pictures of Trinity Rep Artistic Director Curt Columbus’ home from this month’s At Home column.
Web Exclusives See previews from season three of Avenue N Chef Nick Rabar’s Chef 2 Go TV show (read more on pg. 26) and an exclusive trailer of the documentary The Balls to Prove It (read more on pg. 17).
Learn How to Cook With Master Chef Walter Potenza!
Statewide Restaurant Reviews Get our critics’ takes on more than just the Providence dining scene with reviews from our sister magazines in South County and the East Bay.
Theme Classes • Culinary Arts for Kids & Teens Team Building Classes • Continuing Education
For Reservations call 273-2652 162 Mayfield Avenue, Cranston • chefwalter.com
Gift Certificates & Cooking Tours Available
14
Providence Monthly | April 2012
Community Calendar
Weekly Blog Posts
Register as a user to post your own events to our statewide calendar.
Stay updated between issues with posts on news, events, food and much more.
EARN YOUR STRIPES Visit our website soon to learn more about how you can earn rewards by dining at our restaurants.
Open for Sunday Brunch from 10am to 3pm | redstriperestaurants.com 465 Angell St. in Wayland Square | Providence, RI 02906 | 401.437.6950 |
➺ Celebrating A Decade In Fine Dining ➺ A tastemaker in Providence fine dining since 2002, we’ve now achieved a milestone: our 10-year anniversary. To show our appreciation, we invite you to join us as we celebrate with a spring menu showcasing signature favorites from over the years. Also, enjoy a series of special events including our anniversary wine dinner. Visit our website for more details, or call 401.272.3331.
We’re proud to have won this distinction for seven years.
millstavernrestaurant.com | 401.272.3331 | 101 N. Main Street, Providence |
THE FIRST ANNUAL PROVIDENCE ROTARY
Jazz legends concert Fifteen of RI’s most well-known Jazz Performers
All on One Stage One Night Only Featuring:
Greg Abate Harry Allen Dan Moretti Shawnn Monteiro Duke Robillard
The concert will also honor John Chan of Chan’s in Woonsocket with a Lifetime Achievement Award
Wednesday, April 25, 7:30 PM at the exciting new Fete, 103 Dike Street in Providence
Tickets: $35 in advance; $45 at the door (if still available) Special VIP event (6-7): $75 (buffet, preferred seating and meet the artists) For tickets: Call 401-885-7017 or visit www.providencerotary.org/jazz.cfm Proceeds benefit Providence Rotary charities
Providence Pulse CITY / MALCONTENT / SCENE IN PVD
Photography: Mike Braca
Balls to the Wall Eric Sutcliffe may have the most impressive fielding statistics that McCoy Stadium has ever seen, but you won’t find him on the field playing for the PawSox. You will find him behind first base, or perhaps by the left field foul pole, or maybe even in the parking lot. Wherever he is, bet your beer and peanuts that the next foul ball is headed there. A passionate and lifelong baseball fan, Sutcliffe has channeled his deep understanding of the game into an ability to predict where foul balls are headed based on a mental calculation of the batter’s tendencies, the pitcher’s arsenal and the game’s situation. How good is he?
During the 2010 season, he caught 136 balls in 50 games, a lackluster total considering he didn’t realize he was onto something until halfway through the season. With laser focus and determination in 2011, he caught an astonishing 219 balls in 32 games (most of which were given to children in the stands). With nothing left to prove, Eric hints at retirement in 2012 but is quick to add that he would continue on behalf of a great cause. A documentary of his story, tentatively titled The Balls to Prove It, is currently wrapping production – look for it this summer and for an exclusive sneek peak at providenceonline.com. –Keith Andrade
Eric Sutcliffe
April 2012 | Providence Monthly
17
Pulse |
Hope Street’s Hottest Restaurant
City
BE BOOKISH
F 20% OF ad! w/ xtph4is/30/12 e
The Reanimation Proclamation Have your ever wondered what happens to a book after it falls out of routine circulation? In some cases it might find its tattered old cover and yellowing pages listed for a buck outside of some nostalgic old second-hand bookstore. Then again it could find itself in a Farenheit 451 bungle and disappear entirely. But if it’s lucky, it may find a prosperous second life at the Reanimation Library, a small, independent library
based out of (where else?) Brooklyn. At the Reanimation Library, books are transformed into valuable visual resources for any and all sort of anthropological or artistic pursuit, from gathering research for that long-ignored historical novel, to finding inspiration for the final strokes of brilliance over that incomplete canvas. Lucky for you, during the months of March and April, 186 Carpenter (located at, you guessed it, 186
Carpenter Street on Providence’s West Side) will be hosting a branch of the Library in Residence, where you can sign up for classes offering guidance on using the collection to create personal encyclopedias, reclaim and reinvent discarded images as captivating new fictions, create bound journals and more. Check it out for a completely fresh take on the library. 186carpenter.tumblr.com/ reanimation. -Corey Millard
$5.95 Lunch Specials 1/2 Off Apps 4-6pm M-F BE ELEGANT
Wear Your Initial on Your Sleeve… Or Neck Talk about eye catching.
The reversible initial pendants and bracelets made by Kendra Phillip jewelry come in gold, rose gold and silver plated finishes. When they catch the light, they shine like coins in a treasure chest. In fact, you won’t just look rich when wearing one of the line’s signature pieces – you’ll feel rich too. Kendra Pariseault, who owns the company with her childhood friend Phillip Sowa, says their inspiration comes from modern, sophisticated and elegant women such as design icon Coco Chanel and cultural icon Holly Golightly. While the line is sold online and in high-end boutiques from here to Maine, its manufactured exclusively in Rhode Island, where Pariseault and
Sowa are from. “This is an aspect of the business that is very personal and important to both of us,” Pariseault says proudly. While the business is a new venture (started in April 2011) it’s already seen booming success, which has called for the development of new pieces including their Textured Mini Cuffs (the hammered rose gold cuff is our favorite). “Phil has grown up with jewelry manufacturing in his blood and I have always had a love for fashion and jewelry,” Pariseault says. Well, it shows. Locally, items are available for purchase at Kristina Richards in Cranston and at With Heart and Soul in Cumberland. maxandchloe. com, shopsplendour.com, kendraphillip.com. –Erin Swanson
Sun - Thurs 11am to 1am Fri - Sat 11am to 2am Sunday Brunch 10am - 2pm
771 Hope Street • Providence 331-4100 • kitchenbarri.com 0006
SUPPORT LOCAL ARTISANS
They’re Crafty There really is no
better way to get into the spirit of spring then by enjoying a day at Hope Artiste Village for Craftopia. A twice annual day of art, craft, food and fun, Craftopia is a popular event, produced by Rhody Craft 100 – a seasonal shop selling locally handmade goods. The shop also serves as a networking outlet for many
local artists. Craftopia showcases the unique work of over 70 independent artisans. The items featured range from repurposed clothing, stitched handbags and one-of-a-kind jewelry to fine arts and even bath and body products. As you peruse the large variety of unique displays, you can grab a bite to eat at the food trucks outside or a
coffee inside to help make your shopping day that much more enjoyable. Providence Monthly proudly sponsors Craftopia, which will be held on April 28 from 10am to 4pm at Hope Artiste Village. Free parking available. 999 Main Street, Pawtucket. web.me.com/ ktcxyz/RhodyCraft100/Craftopia_2. html –Eilish Shaffer
April 2012 | Providence Monthly
19
Spend Your Day in Splendor
Pulse |
City
Holistic Therapies for Mind, Body & Spirit
Jennifer Ryall, LMT
145 Waterman St, Providence 401-439-1468 splendormassage.com
LIFE COACH
adolescents & young adults
Harry Fish MA, BCC 80 Calendars, LLC 401-465-5491 80calendars.com
We Buy, Sell & Trade New + Used Commercial Restaurant Equipment Custom Metal Fabrication Exhaust Hood Design & Installation From ranges to smallwares, we have it all!
221 Admiral Street Providence, RI • 421-7030 (open to the public)
BEAUTIFUL PRE-OWNED JEWELRY
Empire Loan 1271 North Main Street Providence, RI 02904
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Providence Monthly | April 2012
PM ExPERIMENT
A Steaming Cup
An inquiry into the world’s most expensive coffee Sure, there are expensive coffees out there. Jamaican Blue Mountain, which runs upwards of $40 per pound, is one of the best you can buy – but it’s not even close to the astronomically expensive Kopi-Luwak, which rings up at a whopping $300 for a pound. But I’m getting ahead of myself here. Let me start at the beginning. And, well, it’s kind of a crappy story. The island nation of Sumatra is known for its excellent coffee. When Dutch colonists overtook the island centuries ago, they propagated the native resources, including coffee beans, which were sent back to Europe. There were none left for the Sumatrans. There were, however, plenty of coffee cherries (the fruit that encases the bean) to be enjoyed by luwaks: tiny marsupials that are basically tree-living meerkats, which ate the best fruit, and hence the best beans, before they was harvested. The fruit they digested, but not the beans, which passed through their digestive tract whole. You see where I’m going here. The Sumatrans gathered up those beans,
and discovered that they had black gold on their hands… literally. It all means that - wait for it – the most desirable coffee beans in the world have been pooped out of animals. Which is not to say that you’re paying $300 for luwak doodie. The beans are gathered, dried, washed and roasted at 400 degrees before they get anywhere near Caffe BonAmi in Cranston, the only purveyor of Kopi-Luwak not just in Rhode Island but all of New England. I arrived on a sunny morning to find Malcolm, the owner of the café, waiting with an 1830s King’s Court Belgian siphon coffee press to brew me the world’s most expensive cup of joe (which he calls, to my immense delight, his poop de grace). As we waited for the lengthy brewing process – if you’re going to drink something this extravagant, you want it brewed properly - Malcolm made me a from-scratch pecan Belgian waffle and explained that the enzymes the beans are exposed to in the 12 hours they spend in the luwak’s digestive tract neutralize all of the bitterness
we normally associate with coffee, and drastically alter the flavor. So how does it taste? Completely unexpected. The brew isn’t particularly aromatic; it has the most mellow yet robust flavor you can imagine. It tastes like coffee, but nuanced, immersive coffee. All of a sudden I realized that I was tasting this the same way I taste a fine wine: swirling the cup, breathing in the aroma, examining top notes and bottom notes, appreciating the mouth feel (which is surprisingly smooth and light compared to normal coffee). The difference between KopiLuwak and Starbucks is the difference between boxed wine and a 20-yearold Bordeaux. I won’t be brewing any at home – the difference would be lost on a drip coffee machine – but I’m not going to lie: the coffee I drank the next morning suddenly tasted a lot less enjoyable than it did before my $300 coffee experience. Caffe BonAmi brews individual pots, which enough for two, on a reservation only basis for $25. 1082 Park Avenue, Cranston. 943-8400. caffebonami. com –Julie Tremaine
Illustration: Ashely MacLure
Juggling Instructor
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Specializing in Eyebrow & Facial Threading Eyebrow threading is an all natural alternative to waxing and plucking. Especially for people who are on Retin-A and Accutane. Most Imitated, Never Duplicated Over 25 Years of Experience THERE IS A NEW BAR AND GRILL IN TOWN
Our new look provides a fun and friendly atmosphere, drinks with friends or colleagues, or a quick and casual lunch. We offer live music every Friday and DJs on Saturdays.
ALSO VISIT US AT 1149 Division Street Warwick, RI | 401-884-1149
Walk in Service Tues & Sat 9 to 6 Wed & Fri 9 to 7 Thurs 9 to 8
1103 Park Ave. Cranston, RI 401.464.4044
salonpanache.com April 2012 | Providence Monthly
21
Access DentAl cAre
Pulse |
Improving Smiles
by John Taraborelli
The Malcontent
Evening Hours Available
Come Visit our Modern Dental Office with State of the Art Equipment Meet our Friendly and Knowledgeable Staff • Welcoming both Adults & Children
Embarrassed to smile? Missing teeth? Meet our implant Guru, Dr. Taraneh Tabatabaie Headache? Jaw ache? Wake up with a migraine? Grind your teeth? Meet our Occlusion Specialist, Dr. John Manousos Dentures ill-fitting? Can't eat things you love? Tired of fixodent? Come in for a consultation.
Tooth Color Fillings • Aesthetic crowns • Implants • Dentures • Mini-Implants Root Canals • Dentistry under Sedation • EMERgEnCIES SAME DAy
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22
Providence Monthly | April 2012
No Sleep ‘Til Tampa
The grand farce of primary season On the 24th of this month, Rhode Island Republicans go to the polls for primary day. In a long and often surprising election season, one thing we can count on is that the Rhode Island votes won’t matter. This is not a knock on the party, but a simple statement of fact. Romney will likely take the primary in a walk, Obama is a lock to win our deep blue state in the general, and no candidate much cares about our paltry delegate count anyway. So go ahead and vote your conscience, Republicans, because it’s pretty much all you’ve got. This election, like all, will illustrate so much of what’s wrong with our democratic process: the pandering hysteria of campaign rhetoric, the divisiveness of wedge issues and party politics, the corrupting influence of money, the apathy of voters. The general election will bring the usual cries about the need for campaign finance reform and the abolishment of the electoral college, but let’s not overlook what the primaries teach us about the corruption, perversion, inefficiency and futility of our electoral process. As I write this, Mitt Romney has just handily won the Illinois primary. While the overwhelming odds still point to him earning the nomination, the how and when of that are increasingly hard to answer. Challengers Rick Santorum and Newt Gingrich recognize that they can’t overtake the former governor in the delegate count, and instead are campaigning to deny him the 1144 votes needed to secure victory, forcing a brokered convention. This long, slow, often surprising
battle for the soul of the Republican Party has become the story of the 2012 election thus far, but it has unfortunately eclipsed the lesson to be learned about the innate ridiculousness of this entire process. The march to the nomination is an unnecessarily complex and convoluted obstacle course of primaries, caucuses, delegate apportionments, media markets, election laws, balloting, political climates. That chaos all but ensures that the results will only marginally, if at all, reflect the will of the majority and only vaguely resemble a functioning democracy. We slavishly accept silly, distracting and unproductive contrivances like the supposed importance of the Iowa caucus and New Hampshire primary, in which early and decisive wins by the right candidate can place a full 50% of the entire country’s choices for president in the hands of a tiny cross section of party loyalists in two small, demographically homogeneous states, or Missouri’s “popularity contest” primary, in which Santorum gets to declare victory without a single delegate at stake. All of this leads up to the party convention in Tampa, where, if no candidate has secured the 1144 delegates needed to win outright, convention floor horse trading and backroom deals could result in a nominee that voters didn’t actually choose, rendering the prior eight months moot. While the nominee remains in doubt, the true result of primary season has been assured since day one: a grand, grotesque farce that has little if anything to do with healthy democracy.
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April 2012 | Providence Monthly
23
How Time
Flies!
Pulse |
Scene in PVD
Close to 300 people flooded Fete on February 8 for our Super Singles Party, which introduced this year’s crop of eligible bachelors and bachelorettes to the city. Photo Booth Planet provided a fun photo booth and Salsalegre offered free salsa dancing lessons to all. Photography by Mike Braca.
Join Us In Celebrating Our
30 Year
Anniversary
Special Sale 20% off
Bring in this ad for an additional
15% off for a total 35% off
Ron Jones, Christina Tortolani Salsalegre
Sale runs through May 5 *Previous sales, special orders, prom or layaways not included
Help us celebrate our special day with giveaways, sweet treats & champagne Sunday, April 1st 11-5pm
John Medeiros, Sarah Firetto, Ray Oleaga Richard Dulgarian, Rebecca Schwartz, Molly Lederer, Margaret Mannix, Ashley and Jesse Kenner
A specialty boutique
Cristy Raposo, Deanna Cruz
24
Providence Monthly | April 2012
Robert Davis, Keesler Gomes
Come and Enjoy Our Delicious Chinese Cuisine. Cuisine
Federal Hill 220 Atwells Avenue, Providence 401.369.7040 | www.mumucuisine.com April 2012 | Providence Monthly
25
“VEALLY GOOD DEALS” VGD Mon-Fri 11-6 • Sat-Sun 11-5
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TWO (2) Dinners & One (1) Bottle of Wine
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The newest gourmet trend is all digital By Julie Tremaine • Photography by Mike Braca
The chef’s job isn’t
just in the kitchen anymore. In the post-Food Network era of celebrity chef fandom, the profession is no longer tethered to the stove, hidden away and unfamiliar to the customers who enjoy his food. The first wave of celebrity chefs like Emeril Lagasse and Mario Batali established the concept of chef-asbrand; fans now feel they know their chefs and can interact with them, peering behind the curtain of a formerly obscured profession. It has happened on the local scale, too – especially after the social media boom that first gave us Facebook and Twitter and then made them inextricable from modern culture and the way the public gets its information. Now, not only can we get real time updates about the details of food in Providence – when a restaurant has an event like a wine dinner, or is running a special – we can engage
May 15,26 2012 Providence Monthly, June Issue Providence Monthly | April 2012 May 30, 2012 East Side Monthly, July Issue
with chefs, reviewers and local growers in a totally unprecedented way. And it’s making us think differently about food. On March 20, the kitchen at Nicks on Broadway was bustling with preparations for the first Eating with the Ecosystem dinner, which is a new initiative to make the public more aware of how to eat locally and sustainably (read more about it on p.47). A couple of years ago, before it was important to be able to read short bursts of information in real time, only the kitchen staff would have known what was happening behind the scenes at that dinner. But Derek Wagner (@NicksonBroadway), head chef and owner of Nicks, made sure that his followers on Twitter knew exactly what was happening, too. During prep for service and throughout the dinner, he tweeted: a picture of a hog from Stoney Hill Farm in midpreparation, one showing a beautiful
presentation of Geer Farm Black Corn Crusted Skate Wing, and a shot of the kitchen staff plating dozens of tiny, delectable-looking desserts. This kind of information sharing works in several ways. Not only do Wagner’s tweets allow his followers to know more about how he prepares his food and where it’s sourced from, it gets them interacting with him, even though he’s behind the scenes in the kitchen. “It’s been really great to see,” says David Dadekian, a private chef and food writer who runs the website EatDrinkRI.com (and is the food critic for our sister magazine The Bay). “Chefs are really using Twitter to show who they are and what they do. It’s not advertising, it’s more showing what they offer, the kind of food they serve, what they’re all about.” Many, if not most, big name chefs and restaurants in Providence are prolific tweeters, among them: Beau Vestal
Photography: Derek Wagner
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#pvd is delicious
of New Rivers (@NewRiversBeau), who posts pictures of his food foraging adventures and highlights what he thinks is particularly worthy of diners’ attention at the restaurant on a given night; Darius Salko of Tini (@TINIfoodbar), who also showcases the restaurants innovative cocktails; Ed Repoza of Thee Red Fez (@edfezRI), who posts detailed descriptions of every night’s specials at the restaurant. Cook and Brown Public House (@CookAndBrown) announces its weekly menu via Twitter, and The Dorrance (@The_Dorrance) keeps the public aware of its entertainment schedule. “Now you can market yourself so easily with Twitter and Facebook,” says Nick Rabar, chef/owner of Avenue N in Rumford and star of Nick Rabar: Chef 2 Go on Cox Sports (on Facebook as “Avenue N American Kitchen” and “Nick Rabar: Chef 2 Go,” respectively). “You have to do it now. You’re lagging significantly
ally hard to do in New York. It’s almost unheard of. I don’t think any of these guys view each other as competitors because what they do is so different.” Besides sharing big ideas about food, though, the social media boom has made business possible for smaller food operations that don’t have consistent ways to promote themselves – or, for that matter, consistent locations. Chez Pascal’s food truck, Hewtin’s Dogs Mobile (@ChezPascal), was the first locally to utilize Twitter as a business tool, but the trend has blown up in the past year. Last year saw the debut of successful food truck operations, including Mama Kim’s Korean BBQ (@MamaKimsKbbq), Poco Loco Tacos (@PocoLocoTacos) and Mijos Tacos (@MijosTacos), that rely exclusively on social media to get the word out about where they will be serving food on a given day. This year, there look to be even more. Rocket Fine Street
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behind if you don’t use those tools that are right at your fingertips.” There are countless others, from all over the state, though they’re largely centered in the places most known as dining destinations like Providence, Newport and Bristol. But it’s not all about self-promotion, not by a long shot. It’s about being excited about a particularly nice delivery of Moonstone oysters from Narragansett; about helping to get the word out about the abundance of high quality growers and food producers we have in Rhode Island; about promoting the state’s excellent dining culture. It’s especially about that. The people who create the best food are also the biggest cheerleaders for others who do the same thing. When Matt and Kate Jennings of Farmstead and La Laiterie (@ MatthewJennings) advanced to the finals of the James Beard awards in late March, which is big news in the culinary world, it was tweeted and retweeted by countless local chefs, bloggers and foodies. “I’m really encouraged by it,” Dadekian says. “I’ve worked in Boston and New York, and they don’t have this kind of camaraderie that they have in Providence. There are a few major events here that get all the big chefs, which would be re-
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Online Exclusive
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Providence Monthly | April 2012
Reduce and Recycle
The Greening of Providence Ten companies who are leading the eco-movement By Michael Clark
Photography: James Jones; Illustration: Alli Coate
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Blue State Coffee, on Thayer Street, is a beacon in the fog when it comes to recycling. They only use compostable or recyclable materials: the cups are made of a corn plastic, the disposable cutlery of potato starch, and the pastry sheets of soy. Alex Payson, the director of coffee for Blue State, estimates that 70-80% of waste is diverted from the landfill. Each day, the store produces between eight and 10 gallons of coffee grounds, which are donated to local farmers for compost. Other waste is recycled. Payson says that composting food waste is in the future for their Providence store, perhaps within the next few years. bluestatecoffee.com
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Small Point Café, on Westminster Street, recycles and composts food scraps. Every week, they fill a 90-gallon container with compostable food scraps. They take the time to separate the recyclables from the non-
recyclables. They’re rolling out a new program, called Eternal Sunshine of the Spotless Coffee Cup, which will allow customers to purchase a mug and get cheap refills whenever they come in. This, of course, obviates the need for those pesky paper cups. smallpointcafe.com
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While curbside recycling only works for plastics #1 and #2 at the moment, Whole Foods at University Heights accepts plastic #3 through #7 containers. Yes, this means yogurt containers. Plus, if you eat there, you can toss your food scraps into a composting bin. In a given month, according to Lee Kane, the regional environmental coordinator, the store recycles a tonand-a-half of paper, three to four tons of plastics and glass, and composts nearly 30 tons of food scraps each month. The materials are sent to a materials recovery facility in Massachusetts. wholefoods.com
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EcoRI, the seemingly ubiquitous non-profit news organization based in Providence, has the Green Team, which collects compostable food scraps at area farmer’s markets and helps organizers of large events develop a food scrap collection program. To date, they’ve collected over 10,000 pounds of food scraps. The Green Team maintains a compost facility at Hope Artiste Village in Pawtucket. If you’re interested in helping with recycling or composting at your event, call the Green Team. If you’re interested in composting your food scraps, your best bet is to shuffle off to the winter farmer’s market held at Hope Artiste Village every Wednesday from 4-7pm and Saturday from 10am-1pm through May. Bring your eggshells, vegetable scraps and coffee grounds. The service is free, but they would appreciate a $1 donation. ecori.org
5 Blue State Coffee
If you’re interested in greening your business, the GreenZone is a good place to start. GreenZone, a collaboration between DEM and RIRRC, offers businesses free advice on recycling compliance and meeting environmental goals. This service, according to Alyson Silva of DEM, helps businesses comply with recy-
cling regulations and improve their bottom line. Alyson and David Bordieri, of RIRRC, will help businesses identify opportunities for saving money through waste reduction and recycling. Businesses that excel are recognized through the GreenZone in Action program. In fact, Blue State Coffee has been recognized for their outstanding business recycling program. greenzoneri.org
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All of us have at least some of them these days: computers, smart phones, iPads, iPhones, flat screen TVs – all of those gadgets we so love and cherish. Well, be sure not to just toss these items into the trash. The reason for this is good: it’s illegal. Don’t fear though; you have options. The Rhode Island Resource Recovery Corporation operates an E-Waste recycling program. You can take your electronic waste to the landfill anytime during normal business hours. Alternatively, you can either ring the Providence Department of Public Works to schedule a free curbside pickup or simply take your E-Waste to them, at 700 Allens Avenue, where they maintain on-site containers in which to dispose of your old computers and TVs. rirrc. org/resident/e-waste
April 2012 | Providence Monthly
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ably the best example of the potential of recycling these old industrial buildings into efficient, modern spaces is the Wolcott Eco-Office, located at 28 Wolcott Street in the Promenade District. The building was completely and utterly renovated by RISD grad John Jacobson. The building, built in 1890 and used as a jewelry factory, is now nearly completely self-sustainable – all of its energy needs are supplied on-site. It houses 8,000 square feet of commercial space. The growing solar energy company, Alteris Renewables, makes its headquarters there.
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The Box Office
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The Box Office, on Harris Avenue, is constructed of 32 recycled steel shipping containers. It provides 12 office units, each of which is 1000 square feet. Josh Brandt, of Stack Design, who served as the construction manager of the project and is headquartered in the building, said that the steel shipping container market is a peculiar one. It’s cheaper to simply build new containers than ship extra ones around the world. As a result, there’s a glut of steel shipping containers sitting around rusting. Rather than simply landfill them, a recent
trend, particularly in Europe and in the military, is to use the containers as building materials. ‘Aesthetic constraints,’ according to Brandt, have slowed widespread adoption on the East Coast. Any excess steel culled from reshaping the containers was reused in the structure. boxoffice460.com
Matt Grigsby, a RISD grad, founded Ecolect, a sustainable design firm based in Providence, a few years ago. He’s done some consulting in the industrial design space, but his baby is the firm’s sustainable materials library. Later this spring, Ecolect will be rolling out a new and improved database that will allow designers, engineers, artists
and architects to search and spec out materials based on sustainability criteria. For example, folks interested in utilizing building materials composed of recycled material will be able to use this database as a one stop shop for identifying and sourcing said materials. If you’re interested in sustainable building materials, keep any eye on Ecolect’s website for the new database. It could be an invaluable tool. ecolect.net
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A couple of years ago a few enterprising RISD students founded Second Life, which is housed in a steel shipping container at 351 South Main Street. Second Life collects art supplies that would have otherwise been landfilled and distributes them to students on a barter system. Instead of buying it or getting it free, people in the RISD community trade usable art supplies for it. While not everyone can take from the space, everyone is encouraged to donate. risdsecondlife.com
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There’s also all those fantastically recycled – or adaptively reused – industrial buildings in Providence that provide fantastic work space. The list is long: 1 Davol Square, Anchor at 42 Rice Street, The Foundry, etc. Argu-
Eco-friendly Fire
The city has a complicated relationship with recycling, and plans for a greener future By Michael Clark
erywhere these days. At home, we separate recyclables and carefully stuff them into the blue and green bins. Go to any local coffee shop and you will be met with a bewildering array of recycling options: cups here, lids here, wrappers here, those little stirrers, some of which are wood, other compostable, go here, and, in some cases, food scraps, used for composting, go here. Chances are your office is similar: recycling bins abound. In fact, it’s a bit bizarre not to see recycling bins these days. Despite all of this, recycling has had a rough go of it in Providence. Recycling rates have been dismal. The average recycling rate, from 2007 to 2011, was a measly 13%. The statewide recycling rate during those years was 25%; in
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Providence Monthly | April 2012
2009, according to the Environmental Protection Agency, the US national recycling average was 33.8%. The city’s lackadaisical recycling numbers were acknowledged in a little known sustainability plan, called Green Print, released in 2009 by the Cicilline administration: “Although Providence has had a recycling program for many years, participation and recycling rates are much lower than the city’s potential.” It’s slowly improving. A closer look at the numbers indicates that recycling nearly doubled, from 10% in 2007 to 17% in 2011, which is arguably attributable to the implementation of the bewilderingly named Green Up Providence program. The main piece of the program was the “no bin, no barrel rule,” which required residents to set out recycling
bins in order for trash to be picked up. At first, the program seemed a debacle: for weeks, certain streets accumulated trash as residents either forgot or refused to set out the recycling bins. After a while, the hubbub died down and the program was deemed a success. Nonetheless, the current recycling rate remains exceedingly low compared to state and national standards. Why? No one really knows, but some fault is with a segment of the population that will never recycle. David Bordieri, the Waste Prevention Coordinator at the Rhode Island Resource Recovery Center and manager of GreenZone, a partnership between the Department of Environmental Management and RIRRC that helps businesses recycle, says, “There are three types of people: those who always
recycle, those who sometimes recycle, and those who never recycle.” Perhaps he’s on to something. The Cost of (Not) Recycling To those who sometimes or never recycle, perhaps it is important to lay out the reasons why recycling is critical. First, consider the Central Landfill, which, as a bird flies, lies a mere six miles from downtown Providence. We were unkindly reminded of this proximity late last year, when a mysterious odor settled over the area. On certain days, when the winds were just so, the smell was easily detectable in Providence and even East Providence. It has since been discovered that, lo and behold, the smell was attributable to the landfill, par-
Photography: James Jones; Illustration: Alli Coate
Recycling: where to start? It’s ev-
Reduce and Recycle ticularly a failure in the gas management system there. The RIRRC, who operates the landfill, has been sued. The landfill serves as the repository for all of the state’s municipal waste. From 2007 to 2011, an average of about 362,000 tons of waste was dumped at the landfill; Providence is responsible for about 65,000 tons, or about 18% of the state total. As a result, the landfill is, well, filling up. In February 2011, the RIRRC, claiming that landfill space could run out in a handful of years, received a permit for additional landfill expansion, known as Phase VI, which, according to predictions, will provide disposal space up to 2017. Yes, you read that correctly. The landfill has five years of disposal space. That’s it. Clearly, recycling is key to prolonging the inevitable: an expensive closure of the existing landfill and the opening of new landfill, which will surely be fraught with massive political, environmental and financial battles. There’s also money. Disposing garbage at the landfill costs the City $32 per ton. Disposing recyclable materials is free. Therefore it is safe to say that increasing recycling rates saves the City – and taxpayers – cash. And these days, saving money is on every one’s to do list. From 2007 to 2011, the City paid between $1.8 and $2.3 million in tipping fees per year. After the implementation of “no bin, no barrel,” tipping fees decreased by nearly $200k. Not only can recycling save money, it can make the Cty money. RIRRC administers a profit sharing program by which profits culled from its recycling program are distributed to participating towns and cities. In fiscal year 2011, Providence was awarded a profit share check of $1.86 million, which must be utilized to finance the City’s recycling program. Recycling would seem to be a win-win: the environment and the economy win. A Greener Future Though Providence and recycling haven’t been a match made in heaven, the future looks bright. The City has hired a Sustainability Coordinator, Sheila Dormody, previously of Clean Water Action. Part of her responsibilities is improving the recycling program. She’ll be working closely with the city’s Environmental Sustainability Task Force to ensure that the new recycling goal they’ve set – 50% by 2014 – is realized. Their efforts should get a big boost from the implementation of a longawaited new recycling program. In June, RIRRC is planning to roll out statewide single stream recycling, otherwise known as fully commingled or single sort, single stream recycling. Basically, residents will no longer need to separate recyclables. No more standing at your curb on cold Sunday evenings sorting the paper from the plastics. Once the new system is in place, all of that is history: residents
can simply toss their recyclables into a bin. A 25% bump in the recycling rate is expected. A critical component of such a program – a single 95-gallon barrel for recyclables – will, at least for the time being, be missing. The costs of switching to bins, according to Dormody, is simply too high. She envisions a phased switch over. This could be the limiting
were tossed into landfills in 2010. The average US citizens chucks 189 pounds of food waste per year, says the EPA. A quick back of the envelope: if this is true, here in Providence, we send nearly 17,000 tons of food waste to the Central Landfill each year, the costs of which, at $32 per ton, is a staggering $538,000. And just think: the agricultural sector in Rhode Island, the ones that could use
“Participation and recycling rates are much lower than the city’s potential.” factor for the new program, at least as Providence recycling rates go. Switching to single stream will save taxpayers money since it requires less ‘tips.’ It will also, at least it is hoped, increase recycling rates, which will, in turn, bring the City more cash from the RIRRC’s profit sharing program. And of course, a significant bump in recycling rates may lengthen the life of the Central Landfill. Crucially, the RIRRC, which spent millions retrofitting its recycling facilities for the new program, will also add recyclable materials to the list it currently accepts. For example, only plastics #1 and #2 are currently accepted; with the new program, all plastics, #1 through #7, will be accepted. These numbers can be found on the bottom of any plastic container. This expanded list of recyclables will also surely improve the recycling rate in Providence. The bottom line is: single stream recycling will increase participation, which is key according to Sarah Kite, the RIRRC Director of Recycling Services. Kite says that a major challenge to increasing recycling rates in Providence is the language barrier. She touted the idea of “neighborhood recycling champions” to ensure participation and transform recycling into a social norm: “With Sheila, we have the opportunity for a great partnership to improve recycling in Providence.” One Man’s Trash Recycling doesn’t end at plastics, glass and paper at the curbside. Think food scraps. Think how much you throw away. According to the EPA, food waste is the single largest component of municipal solid waste that reaches landfills, and nearly 33 million tons of food scrap
this compostable material to make that sweet, good soil, is the fastest growing industry in the state, having grown 42% in the last decade. Greg Gerritt, who heads the Rhode Island Economic Council’s compost initiative, seeks to change this sad state of affairs. He tells me that Providence, what with its high density of restaurants, hotels, schools, and, well, people, is ripe for a large scale composting program. He envisions a curbside composting program similar to San Francisco’s. But he laments that tipping fees, which were set 20 years ago, are too low and provide an insufficient financial incentive to divert food waste from the landfill. A quick search indicates he may be on to something. According to a 2010 report by Connecticut’s Office of Legislative Research, tipping fees in Rhode Island are the lowest in New England. In other states, fees ranged from $57 to $100 per ton. The compost initiative, according to Gerritt, grew out of, so to speak, the Providence Urban Agriculture Task Force, which set as one of its goals the doubling of food production within the city. This, of course, would require soil and compost. Hence the compost initiative. Gerritt has arranged three compost summits, the most recent of which was held in February, to bring together policy makers, activists, and others to find solutions to our food scrap problem. For a time, there was talk of a curbside composting pilot. The City seemed to have a partner in Orbit Energy, a North Carolina based company, who had proposed a biogas facility to convert food waste into energy and compost. The RIRRC agreed to lease the land required for the facility, and National Grid agreed to buy the
power. But it seems the company has gone off the grid of late. No one has heard from them. The problem then is that there really is no option for food waste processing, which of course is key to any compost pilot. That said, residents interested in composting food scrap have little choice. The hardier souls can, of course, create their own compost piles in their backyards. Your only other option is to take compostable food scraps to farmer’s markets, where EcoRI, the local non-profit news organization, will gladly collect them and transport them to their composting facility in Pawtucket. Not all is lost on the compost front though. Since 1995, the RIRRC has converted yard waste, some 40,000 tons per year, into compost, which is sold for $30 per cubic yard. Recently, this compost was designated by DEM as organic, which is huge because it allows farmers to use it while maintaining their organic certification. It’s clear recycling is coming along in Providence. With the hiring of a Sustainability Coordinator and the implementation of single stream recycling, things seems to be looking up. And now couldn’t be a better time to invest in a program that benefits the bottom line as well as the environment.
Creative Recycling Here’s how to get rid of anything
Clothing and Furniture The RI Donation Exchange Program (ridonationexchange.com) gives almost all of its donations to families transitioning out of homelessness, and will pick up from your house. E-Waste The Northeast Recycle Group (nerecyclegroup.com) pays cash for everything from used printer cartridges to old computers. Cell Phones The Women’s Shelter of RI (womenscenterri.org) uses donated, used phones as a fundraising resource. Textiles and Scrap Berger Recycling (bergerrecycling. com) takes scrap metal, plastics and more. Hazardous Chemicals The RIRRC Eco-Depot (rirrc.org) takes anything hazardous, by appointment only. Anything and Everything Else Ace Transport (acetransportltd.com) comes to your house with a truck to haul away anything you don’t want.
April 2012 | Providence Monthly
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Photography: Melissa Stimpson
Dramatic by Design 1. This is the least serious piece of art in our home, but we love it so much that we put it over the fireplace. [Trinity Rep actor] Stephen Berenson’s grandmother brought this painting back from Paris for his mother in the 1950s. He and I had just done Paris by Night. My partner and I both love Paris – he showed us this painting, which his partner hates, and we adopted it. 2. The yellow, red and blue glass pieces are by Jim Watkins and Liz Pennell of Peandoubleyou Glass, who are local artists. We collect small glass pieces, and we must have 20 of theirs. There’s such a great glassmaking community in Providence. The community of artists is one of our favorite things about living here. 3. These are by Providence artist Boris Balley. Nate and I were in Portland, Oregon, and
we saw these incredible sign art creations at a museum. He lives in North Providence, but we had to fly to Portland to buy his art. 4. I bought my first home in Chicago in 1994 from this old couple who had lived there for something like 70 years. When I was cleaning out the garage, this piece was there. I’ve done nothing to it except clean it; it’s been in my home ever since. From what we can tell, it’s a post box from a hotel or rooming house. I’ve loved that piece for 20 years. 5. This is an usic, which is the penis bone of a walrus. It was a present from Nate’s Alaskan uncle. The usic is considered to be a gift of great value by the Aleutian Native people. People carve scrimshaw into them. He and his wife couldn’t stop laughing when we were guessing what it was.
April 2012 | Providence Monthly
35
JOIN THE YOUNG LEADERS CIRCLE FOR
SPRING FLING A FUNDRAISER TO BENEFIT
UNITED WAY OF RHODE ISLAND
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Events at 200 Dyer Street FREE AND OPEN TO THE PUBLIC “Acquiring and Managing a Chinese IT Enterprise: Experiences from the U.S. Banking Industry” Mark Wright, Insigma Heng Tian Software, Ltd. APRIL 5, 5:00 – 6:00PM “Information Security: Why It Can’t Be an Afterthought Anymore” | David Sherry, Chief Information Security Officer, Brown University APRIL 11, 12 NOON – 1:00PM
Y A D R U T A S APRIL 12P1M 7:30–1
“What You Can Learn from Oscar the Cat on Aging and Dementia Care” | Followed by book signing David Dosa, School of Medicine, Brown University and author of Making Rounds with Oscar: The Extraordinary Gift of an Ordinary Cat APRIL 17, 5:30 – 7:00PM
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“Enhancing Innovation and Entrepreneurship within the Enterprise” | Angus Kingon, School of Engineering, Brown University APRIL 18, 12 NOON – 1:00PM “Connecting People and Places: Creative Placemaking in Downtown Providence” | Stephanie Fortunato, Department of Art, Culture + Tourism, City of Providence; Anne Valk, John Nicholas Brown Center for Public Humanities and Cultural Heritage APRIL 25, 5:30 – 7:00PM
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“Going Global: Tales from Davies Murphy, a Technology PR/Marketing Firm” | Eric Davies and Andy Murphy, Davies Murphy Group APRIL 26, 5:00 – 6:00PM “Manufacturing and Economic Development in a Global Economy: Considerations and Opportunities for Rhode Island” | Brown University Graduate Student Panel MAY 3, 5:00 – 7:00PM “Out Our Front Door: Shaping Providence’s New Signature Public Space” | Naomi Darling, Urban Studies, Brown University; Bonnie Nickerson, Department of Planning and Development, City of Providence MAY 16, 5:30 – 7:00PM
brown.edu/ce/events All events held at 200 Dyer St., the new home of
United Way of Rhode Island Young Leaders Circle
36
Providence Monthly | April 2012
Brown University Continuing Education
City Style |
The Look
by Erin Swanson
Robert Babigian
Owner, Wharf Clothing & Wares What are the basic staples that all men need in their closets? A go-to, button down, trim-fitting shirt. You can never go wrong with white, blue or pink. A great pair of slim, straight, dark denim jeans. A tailored, unstructured blazer that’s soft shouldered so it hugs the body better. The go-to color is always navy, but in spring and summer you can lighten it up with a khaki shade. Let’s talk shoes. What two pairs should all men own? A great pair of dress shoes – brown over black. Brown goes with much more, and black can be limiting. I love a lighter shade of brown, like a walnut. Many guys tend to stay safe and want a plain oxford with no detail, but I advocate dressing it up with brogueing or a cap toe. Also, a good pair of well-worn boots: a Thorogood Moc Toe boot or a Chukka military-style boot in suede. What’s the one key piece for spring? Typically, men wear either five-pocket denim or a cotton chino. To switch it up for spring, we’re seeing a blend of both. It’s lighter than denim but heavier than cotton, and comes in a multitude of colors. Lighter colors and sandier colors are perfect for the warmer weather. They wear like denim and appear nice and rugged.
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wear your clothes and not let them wear you. Are those blue pants you’re wearing the blend? Yes, these are. What I like about this pant in particular is that they pipe the seams. I cuff my pants, so in rolling these up, you get a pop of detail. I stock these all year round. Speaking of popping, I see you pop your collar. Is that still in? Well, I pop my jackets often, but my shirts never. It’s easier for women to get away with popping shirt collars, as women’s fashion has always been very experimental. With men, we’ve always had a uniform – we’re told to stick to the basics. But, to each his own. Personal style does not follow rules.
Photography: Stacey Doyle
What are some of the best selling brands in your store? My Wharf shirts. I have them made right in Fall River. Any Wharf private label stuff will always be made in the U.S. For denim, I sell tons of dark wash Baldwin and 3Sixteen . How should a man’s style grow with age? Hopefully, like him, it will grow wisely. It’s knowing your body type, knowing what’s appropriate and learning what fits well. You should always wear your clothes and not let them wear you. shopwharf.com.
April 2012 | Providence Monthly
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Shop at the annual Wheeler School
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Clothing& Sale THE LARGEST SALE IN NEW ENGLAND FOR 64 CONSECUTIVE YEARS!
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City Style |
Shop Talk
By Erin Swanson
Dazzle Them All Sparkling dresses, jewels and accessories on Thayer
Three Days Only • Free Admission • More Shopping Hours Added • Thursday, Apr. 19, 10 am-8 pm — Note AM Opening! Friday, Apr. 20, 10 am-8 pm Saturday, Apr. 21, 9 am- 4 p.m.
In the Wheeler School gym at 407 Brook St. (off Angell) in Providence, Rhode Island
phone 401.421.8100 web www.wheelerschool.org/clothingsale Ffind us on facebook: facebook.com/wheelerclothingsale Zuzu’s Petals 2/23/12 2:58 PM
April 15th 9:30-4:30 RISD Museum 20 North Main St Tickets $40 buy online at: www.TEDxProvidence.com
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Providence Monthly | April 2012
Named after George and Mary Bailey’s daughter Zuzu from the classic film It’s a Wonderful Life, ZuZu’s Petals on Thayer is equally as cute and charming as that young girl who once lit up the silver screen. Owner Lois Hollingsworth along with manager and buyer Dorna “D” Schaffer have impeccable taste for selecting high-end and designer women’s dresses, jewelry, lingerie and assorted apparel and accessories. From the sidewalk, the boutique (which has been open in Providence for 18 years) bears festive window displays that hint at the girly treasures waiting inside. Zuzu’s carries seasonal items, and the first thing of note upon entering through the front door is a rack of sophisticated designer bikinis, in prints and solids, grouped together by color. Just beyond the swimsuits stands a glass case full of antique-looking jewelry. The dainty charm bracelets by Catherine Popesco’s La Vie Parisienne stole my heart; tiny Eiffel towers and fleur-de-lises bedecked the Parisian bracelet, while miniature horseshoes and emerald-colored shamrocks blinged-out the Ireland sparkler. I could envision myself sitting poolside in the black strapless two-piece, the goldplated bracelet on my wrist, sparkling in the summer sun. Speaking of warmer weather, D tells
me that all of their dresses – which ZuZu’s is most known for – are transitional pieces that can be worn from spring into (and throughout) the summer. New spring dresses – in all the bright, punchy colors you’d expect – have just come in, and more summer frocks will arrive at the end of April. While perusing the racks, the timeless sound of Ella Fitzgerald’s voice filled the air; D has great taste in clothes and music. Making for an even more enjoyable shopping experience, she offered to hang up the two items I held in my hand within seconds of me grabbing them off the racks. The whole gang is here: Betsey Johnson, Lilly Pulitzer, Rebecca Taylor, BCBG Max Azria, Susana Monaco and Nicole Miller. Shelly Segal was there too, with her Laundry. My eye went immediately to the sequin numbers (typical), then to an adorable navy and white Ikat shift by Shoshanna. There were floral dresses perfect for a wedding shower and jeweled ones that would be ideal to show off on the dance floor at a prom or wedding. A number of body-con bandage dresses and Tibi structured minis took my mind far, far away. Vegas anyone? Zuzu’s has two additional locations – Main Street in East Greenwich and Chapel View in Cranston – with its fourth store opening soon in Barrington. 288 Thayer Street. 331-9846, zuzusri.com.
Photography: Laurel Mulherin
EMS12.indd 1
City Style |
Beauty
by Julie Tremaine
Fancy Fingers Nail art’s modern upgrade
Introducing Seven Stars Catering! Beautiful platters packed to go or delivered to your home or office. 820 Hope Street, Providence 342 Broadway, Providence Rumford Center at 20 Newman Avenue, East Providence
Illustration: Karli Hendrickson
Once upon the ‘80s,
nail art was pure tackiness: multicolored, stenciled designs airbrushed on to unwieldy acrylic nails. You know, the fashions you still see on posters all over the walls of certain nail salons today. Unlike almost every other signature of the decade (besides, of course, shoulder pads), it’s one I could never countenance. Those giant acrylics were just too long, too thick, too much. However, these days, nail art has evolved into something else. Thanks to the proliferation of websites like Pinterest, all of a sudden everyone is interested in adding a dash of artfulness to their everyday lives, and that includes what they’re putting on their fingernails. A couple of months ago, a stylish friend of mine told me about a phenomenon she had seen on a nail blog (surprise! those exist): newsprint nails, a technique involving transferring ink from actual newspaper onto nail polish. Extremely intriguing, especially for someone like me who is particularly invested in the intersection of beauty trends and the printed word. Not long after, I found myself at Facing Thayer, the Thayer Street spa and beauty boutique, for a shellac manicure, the uv-cured gel polish that lasts for two weeks without chipping. My nail tech Krista told me about a new technique she had been playing with: the glitter fade. She had taken superfine Martha Stewart glitter and found a way to integrate it into a shellac, cre-
ating a kind of sparkly, non-traditional French manicure. It really solved the problem inherent with both nail art and the French: the immediate tendency they have to chip. I had to try it. The first time, Krista used ballet slipper pink with iridescent white glitter. It was a really lovely blend of sophistication and fun; on my subsequent visits, we’ve done gray with a purple glitter fade and coral with a blend of two orange glitters. To me, it’s a really fun way to mix up the traditional manicure, and it seems to be catching on in popularity (I’m sure that my sticking my fingers in the face of every willing observant and proclaiming “it’s a glitter fade, it’s a real thing” helps, too). Abby Backlund, owner of Facing Thayer - which is celebrating its fifth anniversary this month - says that more and more people are calling and asking for the glitter fade, which is one of the first (maybe the only) local examples of the national trend toward innovative nail decorations. Spurred by this creativity, Krista and I have been experimenting with even more fun forms of shellac nail art. Recently, she’s been showing off what the blogs are calling galaxy nails: deep blue polish covered with varied layers of different color metallics and glitters, meant to evoke the depth of the cosmos. Me? I’ve got a lot to say about what I’m sporting right now. Just read my fingertips. 297 Thayer Street. 331-4777, facingthayer.com
For more information, stop by or visit us at www.sevenstarsbakery.com
April 2012 | Providence Monthly
39
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City Style |
Get Fit
By Jane Coutu
AniGravity Yoga at Raffa Yoga
Next Stop: Bliss Vacation close to home
Photography: Dawn Temple
I knew I was
lying on one of the heated waterbeds in the Urban Sweat Active Relaxation Center at Raffa Yoga, but it felt like I was on cloud nine. Surrounded by the gentle rhythmic sounds of the sea, there was not a clock in sight and my daily to-do list, usually at the forefront of my mind, was the furthest thing from it. I was in a state of complete relaxation, which I typically only find myself in when vacationing in a tropical locale. Except at this moment, I was just a few minutes from home. My journey to “Destination Relaxation” began earlier that day when I walked into Raffa Yoga’s eco-friendly 15,000 square-foot building. My first stop was AntiGravityYoga class. Raffa Yoga is the only studio in Rhode Island to offer this new suspension training yoga, created by former Broadway dancer Christopher Harrison. AntiGravityYoga is not practiced on a mat; instead, students perform aerial moves using a hammock that supports them and acts as a soft trapeze. I felt like an acrobat as I soared through the air, finding myself in positions I never would have associated with yoga - like having my body inverted completely upside down, my legs intertwined in the hammock.
After that, it was time to experience Urban Sweat, which just recently opened at Raffa Yoga. The first of its kind in the country, this active relaxation facility features 21 therapeutic massage and treatment rooms and six heat therapy rooms. Owner Christine Raffa explains, “I’ve had the good fortune to travel worldwide and experience first hand the healing benefits of relaxation and detoxification, but longed to have them accessible for my own use in Rhode Island.” After I received a Reflexology Foot Treatment in Urban Sweat (blissful!), I made my way around to its heat therapy rooms, each of which offers its own health benefits: detoxification, skin rejuvenation, inflammation reduction, an increase in metabolism and respiratory function enhancement, just to name a few. “We must as a culture and community learn to slow down,” Raffa says. “When we relax we are more ourselves. I feel that Urban Sweat is the answer to learning to relax, bringing us all closer to a better state of wellness.” After spending a few hours in Urban Sweat, I now know where I have to travel to find my own personal cloud nine. My destination relaxation is practically in my own backyard. 19 Sharpe Drive, Cranston. 463-3335, raffayoga.com.
Still haven’t found a gym that rocks your world? Check out the new kid in town: PE Fitness Studio, a new personal training and endurance/group exercise training studio opening in Hope Artiste Village in April. Offering TRX suspension training, indoor/ outdoor bootcamps, POSE running workshops, triathlon coaching and nutritional guidance, it may be just
what you need. 1005 Main Street, Unit 8138B, Pawtucket. 742-9490, pefitnessstudio.com. Beneficent Church offers free public Zumba classes on Wednesdays at 6pm and yoga classes on Thursdays at 7:15pm. Donations appreciated, but not required. Childcare is provided for participants. 300 Weybosset Street. 331-9844, beneficentchurch.org.
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Feast
IN THE KITCHEN / oN THE mENu / bEHINd THE bAr / rEvIEw / IN THE drINK
Photography: Kate Kelley
48 REVIEW Rocco’s Pub & Grub
Antipasto board for Two
April 2012 | Providence Monthly
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Providence Monthly | April 2012
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Feast |
In the Kitchen
By Stephanie Obodda
A Silver Lake Gem
Lidia and Pellegrino “rino” maselli on tradition Tell me a bit about St. Bart’s. Rino: St. Bart’s (St. Bartholomew’s Men’s Society) started in 1903, helping Italian immigrants in the neighborhood get settled in America. In 1978, my wife Lidia’s father, Luigi, who was a member of the club, bought the building and started cooking for the members. Lidia: When my dad bought the club and first started cooking, the restaurant wasn’t nearly as big as it is today. It was only open Saturday afternoons. I helped him in the kitchen. It was so much fun. He was my hero and I learned so much from him. I have always loved to cook, but he really taught me how to be creative. What dishes did the restaurant serve when it first opened? Lidia: In the early days, we only made a few dishes: tripe, suffrito, aglio e olio (pasta with garlic and olive oil), and veal spezzatino. We still serve tripe soup. Aglio e olio is a simple, delicious pasta dish which is still on our menu. You can even order it by the pound, family style. Veal Spezzatino (the full name on our menu is “Spezzatino Di Vitello Con Funghi E Piselli”) is our most popular dish today and has been for 34 years. It’s a basic sautéed meat dish, and I use my father’s original recipe. The veal is sautéed with onions, mushrooms, sauce and seasoning.
Photography: Mike Braca
Is the food you serve from a specific region of Italy? Lidia: Our menu is full of dishes from Naples, where I was born. It’s basically peasant food, like what I used to cook with my grandmother when I was young. The old, simple peasant food is again becoming popular these days – like bruschetta or pasta with beans. Rino: The club was originally all people from Vairano, the area of Naples from which Lidia and her family immigrated. Most of them lived in this neighborhood. Are there any items made in house of which you’re especially proud? Rino: My antipasto platter (Rino’s Antipasto) features our homemade dried pork loin. We can only make it in the winter when it’s cool and dry. Lidia: Our snail salad is made completely from scratch – we don’t buy prepared snails, we buy the snails in their shells and scrub them, gut them. It’s a lot of work and the snails are getting very expensive these days, but we have some
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Now accepting Reservations for
Easter Sunday
Our sunset deck will be opening soon for guests to enjoy cocktails and dinner by the water customers who love it, so we keep it on the menu. Do you offer any special events or food specials? Lidia: We just had a five-course dinner with wine pairings – we usually do these twice a year. The society has a banquet every year. We also do the Feast of the Seven Fishes on Christmas Eve, and an Easter dinner. Rino: As for regular food specials, every day besides Friday and Saturday, we offer an affordable dinner for two, including wine. We also have food specials every week which we post on our website and send out in our newsletter. Actually, we started our newsletter because a customer who loved our pork loin asked us to email him next time it was on the menu. Are many of your customers regulars? Lidia: Definitely. We have customers who came in as children and now return as adults with their own children. One of our regulars even insisted that the restaurant be her first stop after getting out of the hospital with her newborn. We
can hardly believe that the “newborn” is now 18; her family still dines with us. It’s important to us to treat our customers like family, and because of this relationship, I’m really particular about making sure every dish I serve is something I’d be proud to serve to my family. How did you two meet? Lidia: Believe it or not, we met at the club, before my dad owned it, at one of the many dances they held here. Who knew we would spend our lives together in the same place we met?
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April 2012 | Providence Monthly
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Providence Monthly | April 2012
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Feast |
Eating with the Ecosystem
Under the Sea
377 Broadway • Providence, RI 401.421.0123 visavishairdesign.com
A new dinner series puts the spotlight on sustainable seafood
Photography: Mike Braca
Few things are more synonymous with the Ocean State than seafood. The bounty of our waters has sustained generations upon generations of New Englanders, and made the region justifiably famous for its seafaring cuisine. Our birthright, however, is not something to be taken for granted. Pollution, overfishing, climate changes and other environmental issues can alter or endanger this precious food source, but responsible, sustainable stewardship of it can ensure that our children’s children’s children will still be enjoying clam cakes and chowder. With that in mind, fisherwoman and environmentalist Sarah Schumann has launched Eating with the Ecosystem, a series of dinners intended to spotlight the amazing seafood our local waters produce and the tremendous culinary talent that prepares it, while also giving diners a better understanding of the delicate balance and complicated science needed to preserve and sustain it. Schumann says she found inspiration for the dinners at the intersection of two important national food trends: the local food movement, which places a premium on knowing where your food comes from, engaging with the people who produce it, and appreciating the sense of place in its flavors; and the sustainable seafood movement, which has conscientious foodies forgoing Chilean sea bass in favor of Arctic char and consulting web sites and smart phone apps to make sure tonight’s fish special isn’t
depleting the oceans. Schumann explains that our northeastern waters are generally divided into three regions: Southern New England, Gulf of Maine and Georges Bank. The latter two will be on display in two dinners this month: April 2 at Julian’s (318 Broadway) and April 30 at The Dorrance (60 Dorrance St.). Both dinners will feature guest speakers from the National Oceanic and Atmospheric Administration at Woods Hole, MA. “The point of all this is to get people talking,” Schumann says. “My hope is that people will leave with more questions than they had when they arrived, and that they will become part of a longterm conversation about sustainable seafood consumption in New England.” eatingwiththeecosystem.org MILLS TURNS 10 In an industry as fickle as restaurants, longevity is a rare prize. Most restaurants don’t last more than a couple of years – meanwhile, Mills Tavern (101 North Main St.) is celebrating a full decade. Starting this month, the restaurant will mark this milestone with its new Spring Anniversary Menu, reintroducing some of the signature favorites from the past 10 years. Highlights include the “Mills Sandwich,” Hudson Valley foie gras with a black currant buttermilk biscuit and tea braised figs; Open Faced Braised Rabbit Ravioli with wild mushroom truffle cream sauce; and Beef Tartare Over Bulgur Wheat Salad with cornichon emulsion
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and sunny-side up quail egg. In the last week of April the restaurant will host a special six-course tasting with wine pairings. Chef Ed Bolus will be in the kitchen with guest chef Jules Ramos of Eleven Forty Nine; Ramos was the first executive chef at Mills. Tickets are $150 per person, with $30 benefiting Festival Ballet. millstavernrestaurant.com GOD SAVE THE QUEENS Aspire at the Hotel Providence (311 Westminster St.), which recently underwent an overhaul to become Aspire Seasonal Kitchen, just announced that it will be reviving the now closed Downcity’s popular Drag Brunch, which combines mimosas and late morning fare with men in eyeliner and wigs for a fabulous time. It was one of the most lamented things about Downcity closing, and we’re happy to see it return. aspirerestaurant.com SAY CHEESE Cheeseboy, the national grilled cheese franchise that recently opened in Providence Place Mall, is marking National Grilled Cheese month (who knew?) with free sandwiches. Yes, that’s three of the sweetest words in the English language: Free. Grilled. Cheese. Stop by on April 22 (move over, Earth Day) and get your complimentary Cheeseboy Classic: creamy white American cheese on Italian bread. There’s no purchase necessary, but it’s a limit of one per customer, so get your wigs, glasses and fake mustaches ready. cheeseboy.com
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April 2012 | Providence Monthly
47
Feast |
review
By Linda Beaulieu
The Republic of Grub
remarkably good food in a comfortable setting is a small gem of a restaurant, nearly flawless. The food created here by Chef Antonio DaCosta is outrageously good. DaCosta is young, but oh so talented. He comes from a restaurant family, honed his skills for a time in Europe, and was the head chef at CAV before moving over to Rocco’s. Add to that the friendly service, and you’ll want to return again and again. Rocco’s consists of one room, just about equally divided between the bar and the dining area, which is made up mostly of comfortable pub-height tables. One wall is covered with artistic graffiti. On a recent Tuesday night, the place was pretty full, and we were lucky to snag a table for four at the far end, offering us a view into the semi-open kitchen. We had looked at the menu online so we were ready to order, starting with the Pommes Souffle ($6.95), Eggplant Gratin ($7.95), and Rocco’s Riblets ($9.95). The menu described the Pommes Souffle as crisp potato puffs, but I would describe them more as delicate house-made potato chips. They were served with a salty Gorgonzola and white truffle dipping sauce. We devoured every single chip. Served in a cast iron loaf pan, the Eggplant Gratin consisted of layers of fried eggplant, whipped ricotta and sweet Italian sausage flavored with the house tomato sauce, fresh herbs, capers and mozzarella cheese. This dish tasted fine, but it was a little mushy. Rocco’s Riblets were the big winner among the appetizers on our table. An oblong platter held a pile of tender
Chocolate devils Food Cake
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Providence Monthly | April 2012
braised baby ribs. These were spareribs that had been marinated in an exotic mixture of hoisin sauce, sambal, soy sauce, brown sugar and garlic. In a complex two-day process, the chef sears the ribs, bakes them for at least three hours, and then fries them quickly before serving. We had a choice of sauces and went with our waitress’s suggestion – the lime and peanut sauce. This was a zesty combination of fish sauce, hoisin sauce, lime juice and seasonings that’s simmered and reduced into a sauce. At the end, the chef adds cilantro and a garnish of chopped peanuts as the final touch to this special appetizer. We continued to nosh on a second round of food, this time the Prosciutto and Arugula Flatbread ($13.95). Served on a rustic wooden board, this was a freeform, thin-crust creation, topped with a base layer of fresh tomato slices and prosciutto and then a second layer of tender arugula dressed lightly in white truffle oil. Shavings of Italian cheese graced the surface of this combination salad and pizza. By sharing all these interesting appetizers, we got to taste a variety of menu items and still have room for the main course. The males in our group went for pasta dishes while the females took more of a sandwich route. With gusto, Brian polished off his bowl of Meatballs and Sausage ($12.95) served over giant rigatoni with a basic tomato sauce. The sweet Italian sausage was cut into thick chunks, which made the dish even more appealing. Mark tried his best but could not finish his Lobster Macaroni and Cheese ($18.95). We all got to taste it, and we all thought this
rocco’s riblets
dish was out of this world. Served in a cast iron skillet, the chef combined campanelle pasta with lobster meat, white truffle oil, a four-cheese alfredo sauce and a dusting of bread crumbs. I ordered the Cubano Club ($8.95), a new take on the classic Cuban sandwich. Instead of the usual layers of ham and pork, a very lean pastrami is the heart of this grilled panini. The Swiss cheese melted nicely, and the Dijon mustard was a subtle improvement over the bright yellow variety customarily used to make this sandwich. On the side, I opted for Rocco’s Fries (an additional $2 and well worth it). These hand-cut fries are tossed in garlic butter, grated parmesan cheese and chopped chives. The big surprise here is a sprinkle of togarashi, a popular seasoning in Japan that adds sweet and heat to the flavor profile of any dish. Typically, togarashi is a mixture of orange peel, cayenne, ginger, Szechuan pepper, nori, black, white and toasted sesame seeds. Chipotle ketchup accompanied the fries, but with all those flavors going on, I didn’t need it. Heeding a recommendation from our waitress, Laurie chose the Black and Blue Burger ($9.95), a substantial patty of Hereford beef topped with Wisconsin blue cheese, applewood smoked bacon, sautéed mushrooms and caramelized onions, all packed into an oversized bun. Now that’s a burger. The burgers and sliders on the menu are served with a choice of fries or a side salad. Laurie wisely selected the salad, a generous mound of mixed greens dressed in a pleasing, not overly sweet, honey balsamic vinaigrette. Somehow we were craving a sweet
ending, and we were delighted with the Flourless Chocolate Cake ($6.95), made in-house with much creativity. Instead of the usual wedge, this was a narrow strip of moist, rich and dense chocolate cake garnished with a scoop of premium vanilla ice cream. The Ricotta Cheesecake ($6.95) was also much appreciated with its distinct orange flavor and real whipped cream. The most expensive item on the menu is The Fat Italian ($29.95). With a nod toward TV’s Man v. Food, this is an 18-inch hot Italian grinder stuffed with dry cured salami, mortadella, prosciutto, pepperoni, American and Swiss cheeses, banana peppers and pickled vegetables, served with a heaping plate of fries. If you can eat the whole thing in 30 minutes, it’s free. And you get your photo on the wall of fame at Rocco’s. Rocco’s Pub & Grub should do well serving such good fare in comfortable, casual surroundings. Come hungry. Linda Beaulieu is the author of The Providence and Rhode Island Cookbook, available at stores throughout the state.
rocco’s Pub & Grub 55 Douglas Ave Smithfield 349-2250 roccospubandgrub.com
Photography: Kate Kelley
Rocco’s Pub & Grub
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April 2012 | Providence Monthly
49
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For reservations, catering or private parties call: 351-8282 • 230 Atwells Avenue, Providence 50
Providence Monthly | April 2012
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behind the bar
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What is the history behind the name – Blackie’s Bulldog Tavern? People mistakenly assume that the name is a tribute to Bryant University’s [bulldog] mascot, but it’s not. “Blackie” is the nickname of the former owner’s father-in-law, and “Bulldog” is a tribute to a really cool lamp he owned with a cigar-smoking bulldog base.
What is your signature cocktail? White Peach Habanero Skinny Margarita. It’s made with pureed habaneros and homemade sour mix using agave nectar and pureed white peaches. The tequila added in is the only ingredient with sugar. The habanero gives this drink a kick, but the white peaches tone it down.
Can we catch you flair bartending there? Every good bartender has “flair” – whether it is the way he makes a drink or the show he puts on behind the bar. However, there’s a time and a place for the actual exhibition of flair bartending. If the timing and crowd is right, I’ll dabble.
What is the current cocktail trend? Bitters, whether homemade or store bought. It’s the response to America being tired of overly sweet drinks. On the summer menu, we’re featuring a Purple Haze cocktail, concocted with lavender bitters, homemade sugar-free lavender lemonade, agave nectar instead of sugar, Hendricks gin and ginger liqueur. Also, Manhattans are popular again. Classics will always be classics.
Photography: Mike Braca
What can dinner guests expect? The food here is hands down to die for. Chef Angie Armenise is a hell of a chef. Her Short Rib Ravioli is a buttery, short rib and gravy deliciousness all in one. The Short Rib Shepards Pie is also one of my favorites. She brought something to Smithfield that people here have been missing, and that’s what I’m trying to do with our cocktail menu, too. What do you love most about bartending at Blackie’s? I’ve had complete creative freedom. That’s tough to find. I like to push the boundaries of what I think is new and introduce current trends. The owners give me an open field to play and I work hand-in-hand with Chef Angie to pair my drinks with her menu.
What’s the most interesting thing that has happened to you while bartending? I once refused service to a famous actress; I thought her ID was fake.
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blackie’s bulldog Tavern 181 George Washington Highway, Smithfield 231-4777 blackiesbulldogtavern.com
Skin Therapy Waxing Nail Treatments Makeup Artistry Group Events Eyelash Extensions Beauty Boutique
297 Thayer Street Providence 401.331.4777 • FacingThayer.com April 2012 | Providence Monthly
51
Chamber musiC
ConCerts
The Cuarteto Latinoamericano
In the drink
By Emily Dietsch
Thursday April 19, 7:30 PM
Experience Latin Classical Music at its very best with a dazzling concert of music by Heitor Villa-Lobos, George Gershwin, Alejandro Cardona, Domingo Lobato and Francisco Mignone.
TiCkeTs: $35, $30, $25, and $10 for students. WGBH members receive $5 off. Mexico’s award-winning Cuarteto Latinoamericano is known worldwide as the leading performer of Latin American music written for the string quartet
TunE in On ApriL 18:
The Cuarteto joins host Cathy Fuller for a Drive Time Live latin broadcast direct from WGBH’s Fraser Performance Studio. 4pm on 88.7 FM, or stream the broadcast online: www.wgbh.org
www.ricmc.org
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Providence Monthly | April 2012
An Uprising
Local hooch (finally) returns from prohibition No man went thirsty in Rhode Island during Prohibition, it was said, but the movement plainly made its mark even after repeal. For our local economy as well as craft devotees, the most unfortunate scar was the disappearance of Rhode Island’s many distilleries and breweries, some of them centuries old. (The 18th amendment effectively shuttered those outfits, and the 21st rudely failed to revive them.) More or less since, and rather tragically, Rhode Island’s wet crowd has been consigned to bathtub rotgut, character-less corporate schlock, and expensive imports. Thankfully, Providence’s cocktail renaissance of the last decade has rei nv i g o rate d respect not just for good booze, but also novel spirits that carry good storylines. Of late, white whiskey – an unaged w h i s k e y that’s essentially legal moonshine – seems to be the big story among cocktail mavens, harkening back to Prohibition’s illicit wares and springing up at venues across town. Frankly, I’m ambivalent about the stuff. It’s a seductive concept, rebuking Britain’s whisky elite and celebrating America’s renegade roots. In practice, though, it’s routinely lackluster or even unpalatable, sending me back to triedand-true aged whiskies. For a whiskey that sits at a midway point between those two poles, there is Uprising, a young but not white whiskey from Sons of Liberty distillery in South Kingstown. Uprising is the brainchild of Narragansett native Mike Reppucci, who studied abroad
in London and brought home a taste for Britain’s dark, bitter beers and Scotches. Not long after, he collaborated with a former Master Distiller at Maker’s Mark to develop something leagues apart from the frequently generic, corn-based bourbons that typify American whiskeys. Uprising is the totally idiosyncratic result, beginning on the palate like a blended whiskey and finishing with spicy, almost porter-like flavors that speak to its malted barley origins. Local pride has been instrumental in the whiskey’s early success, earning it a place at more than 150 restaurants, bars and liquor stores since its debut a few months ago. For the homedrinking crowd, Reppucci recommends keeping things simple in one of two ways: a classic Manhattan, or over ice with a lemon twist. Originally made with rye, a similarly spicy American whiskey, a Manhattan mixed with Uprising goes down easy but doesn’t distract with a mess of bells and whistles. Serving it on the rocks with a twist appeals more to whiskey purists, though that notoriously swaggering lot may balk at putting anything besides whiskey in their glasses. Reppucci advises it anyway, likening the preparation to a traditional espresso. His logic holds: Uprising has rich coffee undertones that brighten beautifully with a sliver of lemon peel tossed in. Conceivably, for “emergencies,” it can also fill a flask.
Illustration: Ashley MacLure
RI
rhode Island
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dining Guide
special advertising section
Never too late for breakfast
234 Wickenden Street 751.2477
ASIAN PALACE 1184 North Main St.; 228-7805. All the flavors of Asia are here: from Chinese classics to new Thai favorites to fresh, impeccably prepared sushi. The gorgeous banquet room is available for private functions. LD $-$$$ ASPIRE RESTAURANT 311 Westminster St.; 521-3333. Aspire offers an exquisite fine dining experience with a number of delicious small and large plates, numerous fine wines and full bar – with an emphasis on local ingredients. BBrLD $-$$$ BAKER STREET RUE 75 Baker St.; 490-5025. The Rue De L’Espoir empire expands with this comfortable neighborhood café serving “upscale diner food” with an emphasis on local ingredients. BBrL $
rue de L’espoir 99 Hope St., Providence; 751-8890. In business for over 30 years, the Rue has only gotten better with age. Beautifully prepared with the freshest ingredients, the innovative, constantly changing menu keeps diners on their toes. Superb brunch. BBrLD $$-$$$
Providence
Photography: Dan Schwartz
10 PRIME STEAK & SUSHI 55 Pine St.; 453-2333. Located downtown, Ten offers a sophisticated yet lively atmosphere complimented by aged prime steaks, a full sushi menu and creative cocktails. LD $$-$$$ ABYSSINIA 333 Wickenden St.; 4541412. Enjoy the unique experience of Ethiopian and Eritrean cuisine, using your fingers (and Ethiopia’s famed flatbread) to sample richly spiced meat, fish and vegetable dishes. (Forks are available, but less fun.) LD $-$$
ANDREAS 268 Thayer St.; 331-7879. For a taste of Greece, head to Andreas. Their menu includes souvlaki, moussaka and a variety of kabobs, along with specialties like Lemon Oregano Lamb Chops and Spanakopita, an appetizer of spinach and feta in flaky phyllo dough. BrLD $-$$ ASIAN BISTRO 123 Dorrance St.; 383-3551. Chinese, Japanese and Thai, hibachi and sushi – they’re all under one roof at Asian Bistro. For the freshest flavors in a convenient downtown location, this is the place. LD $-$$$
BETTER BURGER COMPANY 217 Thayer Street; 228-7373. With angus beef burgers that are juicy and tasty, this casual spot is a no brainer for anyone looking for a quick, delicious and affordable meal. Serving wholesome veggie, falafel and salmon burgers too. LD $ BOMBAY CLUB 145 Dean St.; 2736363. Taste authentic North Indian cuisine in the cozy atmosphere of Bombay Club. The extensive menu includes Indian specialties such as lamb, seafood, vegetables and more. Weekends offer a lunch buffet. LD $-$$
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BRAVO BRASSERIE 123 Empire St.; 490-5112. Enjoy lunch and dinner at this American bistro with a French flair. Located downtown across from Trinity Rep, it’s the perfect place for a pre-theater dinner or cocktail after the show. LD $$-$$$ BRICKWAY 234 Wickenden St.; 7512477. Breakfast is the specialty at Brickway, a cozy neighborhood eatery known for its extensive menu of comfort foods made with a creative edge. Brunch offered on Sundays. BBrL $
April 2012 | Providence Monthly
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Tradition... Redefined Experience award winning cuisine where casual meets refined. Two fireplaces, colorful decor and fine art make Zooma as entertaining on the eye as it is on the palate.
Private room available for up to 60 people Weekday Lunch Specials from $7.00 2011 Best Pasta *Editor’s Choice*
245 Atwells Ave., Providence www.trattoriazooma.com 383.2002
upScale aSian cuiSine with SuShi BaR
complimentary valet parking after 5pm catering for all special events • live Jazz on thursday nights Open for lunch Mon-Fri • Reservations highly recommended • Gift cards available
Jacky’s Waterplace • 383-5000 200 exchange street, providence w w w. j a c k y s w a t e r p l a c e . c o m 54
Providence Monthly | April 2012
J a c k y ’s G a l a x i e R e s t a u r a n t a n d S u s h i B a r BrIstOl • 253-8818 383 Metacom ave.
cUMBerlaND • 333-4700 1764 Mendon rd.
N. prOvIDeNce • 354-4570 1449 Mineral spring ave.
w w w. j a c k y s g a l a x i e . c o m
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dining Guide
Preschool Open House
Enrollment Now Open to 3-5 year-olds, full and part-time
Saturday, March 31, 2012, 10am - noon The Livingston Center Preschool, 30 Livingston Street, Providence BYBLOS 235 Meeting St.; 4539727. Providence’s original hookah lounge offers more than just a relaxing smoke and chic atmosphere. You can also enjoy classic Lebanese dishes and light cuisine with your cocktail. LD $ CAFé PARAGON 234 Thayer St.; 331-6200. This hip eatery serves sandwiches, pasta, and entrees at prices lower than the chic décor would have you believe. The adjoining Viva lounge is perfect for afterdinner drinks and private parties. BrLD $-$$ CASERTA’S PIZZERIA 121 Spruce St.; 621-9190. This Rhode Island tradition serves big pizzas with generous toppings and thick, rich tomato sauce. The Wimpy Skippy, a spinach pie with cheese and pepperoni, is not to be missed. LD $-$$ CAV 14 Imperial Pl.; 751-9164. The New York Times’ choice as one of Providence’s five best restaurants, CAV’s contemporary award-winning cuisine is available for lunch and dinner daily. They also feature Saturday/Sunday brunch. BrLD $$-$$$
HARRY’S BURGER & BAR 121 North Main St.; 228-7437. Harry’s features only freshly ground beef, Nathan’s hot dogs, a long list of craft beers and new twists on cocktails. A perfect quick bite or night out. LD $-$$ HARUKI EAST 172 Wayland Ave.; 223-0332. For authentic Japanese dining, try Haruki’s large variety of sushi, sashimi, bento boxes, soba noodles and delicious specialty entrees. Enjoy the chic atmosphere and the freshest sushi around. LD $-$$$
Our program includes: Structured preschool curriculum Instruction in reading and math Gym class, taught by a certified PE teacher Community outings Convenient East Side location To learn more about the Livingston Center Preschool, go to www.grodennetwork.org/children/preschool.asp or call Dr. Jane Carlson, Preschool Director, at 401-421-2062. Tours and screenings are encouraged.
The Livingston Center Preschool is a program of the Groden Network
JACKY’S WATERPLACE 200 Exchange St.; 383-5000. Experience sushi, Chinese and Japanese food, noodles and much more in a stunning atmosphere, right in the heart of Waterplace Park. Sip an exotic drink while taking in the spectacular view. LD $-$$$ JULIANS RESTAURANT 318 Broadway; 861-1770. What began in 1994 as a small Federal Hill brunch spot has grown into a popular destination for award-winning brunch, dinner, desserts, craft beer and cocktails. Outdoor seating, vegan options. Open 7 days. BBRLD $-$$
DON JOSE TEQUILAS 351 Atwells Ave.; 454-8951. Don Jose’s digs a little deeper than your average Mexican restaurant, with all the basics you love alongside more artfully composed entrees and a wonderful selection of house-made tequilas. LD $$
KARTABAR 284 Thayer St.; 331-8111. This European-style restaurant and lounge offers a full menu of unique dishes such as Champagne Sea Bass and Gorgonzola-stuffed Filet Mignon. They also offer a gourmet wine list and martini menu. LD $-$$
GOURMET HOUSE 787 Hope St.; 831-4722. Beautiful murals and decor set the mood for delicious Cambodian and Southeast Asian cuisine, spicy curries and noodle dishes. The tamarind duck is a must. LD $-$$
LUXE BURGER BAR 5 Memorial Blvd.; 621-5893. Luxe brings the classic burger to a new level. Their build your own burger list, which includes Kobe and Gold Labeled beef, never ends, with countless combinations. LD $-$$
Key
Our staff will be on hand to answer any questions you may have about the program. Our year-round, fully inclusive, comprehensive preschool program provides young children with a nurturing environment that promotes social, emotional, physical and intellectual development.
B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+
April 2012 | Providence Monthly
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dining Guide
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Show off your smile this Spring!
MCFADDEN’S RESTAURANT AND SALOON 52 Pine St.; 861-1782. Looking for a great sports bar that also offers top-notch dining? Look no further. For game night, a quality lunch or dinner, or a great after-work cocktail, stop by McFadden’s. LD $-$$
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Rue De L’Espoir American Bistro Cooking
open daily breakfast, lunch, dinner 99 Hope Street, Providence, RI 02906 info/reservations 751-8890 www.therue.com
“Relaxed… A charming bistro.” –Food & Wine “An authentic café that could have been lifted from the streets of Paris.” –The Best of Daytripping & Dining
Live in the Square! Studios,One, Two & Three Bedroom Apartments All Utilities & Parking Included
Cafes & Boutiques right outside your door
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24 Hour Fitness Center 24 Hour Concierge 24 Hour Emergency Service Restaurant on site Tailor Shop on Site Salon on site
MILLS TAVERN 101 North Main St., 272-3331. The only restaurant in RI to receive The Mobile Four Star Award for five consecutive years, Mills Tavern provides traditional American cuisine in a warm, friendly setting. D $$-$$$ MUMU 220 Atwells Ave.; 369-7040. A Chinese restaurant with a hip urban feel and friendly, welcoming service. Serving up lunch specials and signature dishes at dinner, this spot is sure to please, seven days a week. LD $-$$ NEW RIVERS 7 Steeple St.; 7510350. Long considered one of Providence’s finest restaurants, the James Beard Award-nominated New Rivers serves creative New American cuisine with an emphasis on local, seasonal ingredients in an intimate setting. D $$-$$$ NOT JUST SNACKS 833 Hope St.; 831-1150. Indeed, it’s not just snacks, but rather some of the tastiest, most authentic Indian food around served in a comfortable, homey setting right in the heart of Hope Street. LD $-$$ OPA 244 Atwells Ave.; 351-8282. Visit Lebanon for dinner. Select from a menu of authentic dishes or let the chef prepare a platter of 12 “mezza” items ranging from salads to seafood to grilled meats. D $$-$$$ PARKSIDE 76 South Main St.; 3310003. Chef/owner Steven Davenport
500 Angell Street, Providence • 751-7700 www.waylandmanor.com
Providence Monthly | April 2012
Key
offers innovative and classic foods with eclectic flare. The menu also includes creative pasta dishes and, of course, the signature rotisserie meats for which Parkside is famous. LD $-$$ RASOI 727 East Ave., Pawtucket; 728-5500. Rasoi, Hindi for “kitchen,” is the fruition of a dream by Chef Sanjiv Dhar to balance healthy food, personalized service and Indian culture. Featuring a full bar and famous weekend buffet. LD $-$$ RED STRIPE 465 Angell St.; 4376950. It’s classic comfort food with French influences. From their Grilled Cheese with Tomato Soup to ten styles of Moules & Frites, Red Stripe’s menu is reasonably priced and made with passion. LD $-$$$ RICK’S ROADHOUSE 370 Richmond St.; 272-7675. With hand-cut, fire kissed steaks, gut busting burgers and fall off the bone ribs, Rick’s brings the best slow-cooked cuisine to the Ocean State. LD $-$$ RUE BIS 95 South St.; 490-9966. This intimate eatery provides breakfast and lunch in a cozy, neighborhood bistro atmosphere – all with the gourmet pedigree of Hope Street dining staple Rue De L’Espoir behind it. BBrL $ RUE DE L’ESPOIR 99 Hope St.; 751-8890. In business for over 30 years, the Rue has only gotten better. Beautifully prepared with the freshest ingredients, the innovative, constantly changing menu keeps diners on their toes. Superb brunch. BBrLD $$-$$$ SIENA 238 Atwells Ave.; 521-3311. Federal Hill’s Siena features authentic Tuscan cuisine in a warm and
B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+
ing If you’re not e’Sa,t CASERTA you’re not eating pizza!
1. OFF
$ 00
A DELICIOUS 12-PIECE PIZZA
The ORIGINAL
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A Rhode Island Tradition for over 50 years
lively atmosphere. The extensive menu includes wood-grilled veal, steak and seafood entrees along with signature pasta and sauté dishes. D $$-$$$
396-9965. Enjoy a variety of classic French staples from Coq au Vin and Croque Monsieur, to North African tajines in an intimate setting. They also offer a gourmet wine list. BrLD $-$$$
TASTE OF INDIA 230 Wickenden St.; 421-4355. Providence’s first Indian restaurant delivers on its promise of serving real (and really delicious) Indian cuisine, with seafood delicacies and Tandoori specialties, made with authentic Indian spices. LD $-$$
South County
THE ROI 150 Chestnut St.; 272-2161. Located in the charming Jewelry District, Chef Paul Shire’s 21st-century supper club serves up hot food and cool music. Modern day comfort food is always on the menu, as is a sleek bar and casual but hip surroundings. LD $$-$$$ TRATTORIA ZOOMA 245 Atwells Ave.; 383-2002. Located on historic Federal Hill, Zooma offers award winning Neapolitan cuisine in a beautiful, upscale setting, specializing in house made pasta, local fish, meats, vegetables and authentic wood fired pizza.LD $$-$$$ XO CAFé 125 North Main St.; 2739090. XO Café celebrates fine food, wine and funky art. Featuring a seductive atmosphere, outmatched by playfully composed dishes inspired by natural/local ingredients. BRD $$-$$$
East bay BILLY’S 286 Maple Ave., Barrington; 289-2888. Billy’s creates a warm, inviting family atmosphere and ensures the finest quality ingredients in everything from fresh salads to juicy burgers to pizzas and Italian entrees. Full bar available. D $-$$ LE CENTRAL 483 Hope St., Bristol;
ELEVEN FORTY NINE RESTAURANT 1149 Division St, (Warwick/ East Greenwich line); 884-1149. 965 Fall River Ave., Seekonk; 508-3361149. Metropolitan chic comes to the suburbs at this super stylish restaurant with a raw bar, outstanding menu, and some of the best cocktails around. LD $$-$$$ SIENA CUCINA 5600 Post Rd., East Greenwich; 885-8850. Siena features authentic Tuscan cuisine in a warm and lively atmosphere, plus over 20 wines by the glass and an Italian “tapas” menu. D $$-$$$
North THE LOCALS 11 Waterman Ave., North Providence; 231-2231. Have a taste of locally grown food from an extensive menu at reasonable prices. The Locals offers live music and a great sense of being a part of the neighborhood. BLD $-$$
(On the Hill) Parking Available
Take out 272-3618 or 621-3618 or 621-9190
Gain Experience Make Connections Have Fun! Now Accepting Resumes for Editorial, Marketing, Design, Multimedia and Photography Internships Send your resume and sample work to: resumes@providenceonline.com
Providence Monthly | East Side Monthly | SO Rhode Island | The Bay
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R.I. Licensed Arborist #120
Consultations • Pruning • Maintenance Garden Design • Containers
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trinity repertory
company
west bay CHAPEL GRILLE 3000 Chapel View Blvd., Cranston; 944-9900. Nestled in the hills of Cranston’s Chapel View complex, this restaurant offers great food and views. Enjoy a Mediterranean inflected menu while admiring the Providence skyline in the distance. LD $$-$$$
There’s Only One Caserta 121 Spruce St., Providence
a comedy by Marc Camoletti
translated by Beverley Cross & Francis Evans April 13 – May 13
Call for tickets (401) 351-4242 • www.trinityrep.com • Tickets start at $15 201 WASHINGTON ST. • PROVIDENCE • RI •
• SEASON SPONSORED by
April 2012 | Providence Monthly
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Join us
View complete list of events at www.ric.edu/pfa T I C K E T S W W W. R I C . E D U / P FA O R ( 4 0 1 ) 45 6 - 8 1 4 4 www.facebook.com/PerformingArtsSeries.RIC
Pianist Simone Dinnerstein
Sunday, April 22
2:30 P.M. | SAPINSLEY HALL, NAZARIAN CENTER FOR THE PERFORMING ARTS
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Providence Monthly | April 2012
Get Out
EVENTS / ART / MUSIC / THEATRE
Photo: Frank Mullin
A Grand Gallery Affair
Music Thursday
RISD Museum presents Music Thursday on the first Thursday of every month. Enjoy great art, live music, snacks and a cash bar in the grand gallery. The entire museum stays open until 9pm, and the event is free with museum admission. As the music plays between 5:30 and 8pm, it’s a great way to hear some live local music in a non-bar environment, at an hour that’s reasonable for those who have to wake up early the next morning. The event draws a crowd of all ages, and many people stop in before their din-
ner reservations, making for the perfect date night. Each month, there’s a featured drink that’s created by a RISD catering mixologist to accompany the genre of music. As this month’s featured band is Super Chief Trio, a Swing and New Orleans R&B band, you can expect a funky cocktail to sip on while you boogie. Perhaps a New Orleans Fizz? You’ll have to stop in to see for yourself. April 5. $10 adults, $7 seniors, $3 youth (5-18) and college students with ID. 5:30-8:30pm. 20 North Main Street. risdmuseum.org.
April 2012 | Providence Monthly
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Calendar
This Month April 1 95 Empire presents The Double Trouble Tour with Collin Chace and Seth Lepore, Rhode Island natives and School One alum. This night of one-man shows will benefit School One. The award-winning actors will have you in tears as they shape-shift between characters for a look at mental health and happiness. 2pm. 95 Empire Street. doubletroubletour. org. April 1-8 Peter Sinn Nachtrieb’s Boom at The Gamm continues through April 8. This hilarious play promises, “Sex to change the course of the world.” $34. 172 Exchange Street, Pawtucket. gammtheatre.org. April 1-May 27 Trinity Rep’s Three By Three in Rep continues, as three works (Love Alone, Sparrow Grass and The Mourners’ Bench) play in rotation. 201 Washington Street. 351-4242, trinityrep.com. April 6 Come out and showcase your spoken word talents on the first Friday of every month at The Institute for the Study and Practice of Nonviolence, for a Spoken Word Poetry Open Mic Night. 7-9pm. 265 Oxford Street. nonviolenceinstitute.org. April 7 The Throttles will be playing their unique blend of propulsive rock and dance music at Nick-a-Nee’s. This low-key neighborhood bar has a great juke box (for in between sets), tasty stuffies and welcomes dogs. 9pm-midnight. 75 South Street. thethrottles.com.
Gift certificates available
April 13-29 The Community Players present 42nd Street. Winner of the 1981 Tony Award, this production tells the tale of a starry-eyed chorus girl trying to land her first role on Broadway. $20 adults, $15 students K-12. 350 Division Street, Pawtucket. 726-6860, thecommunityplayers.org. April 14 Brown University’s Music Department is
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Providence Monthly | April 2012
By Erin Swanson
Volunteers clean the shoreline
A New Kind of Beach Ready April 14: Who doesn’t love the beach? Who doesn’t love a clean and cigarette butt-free beach? A beach that’s free of trash makes for both happy people and thriving aquatic creatures. Join Save the Bay for their Earth Day Shoreline Clean Up. All are welcome to help, although volunteers must be at least 8 years old due to the rocky coastline; children under 16 must be accompanied by an adult. All participants are encouraged to dress for the weather and bring work gloves, water bottles and sun and bug protection. Sturdy closedtoe shoes are a must. There’s no better way to enjoy the warm spring weather and give back than by helping keep planet earth clean and green. Advanced registration is required. Email Stephany to register at shessler@savebay.org. 10am-2pm. Save the Bay Center, 100 Save The Bay Drive, Providence. 272-3540 x 130, savebay.org.
putting on a concert for jazz lovers of all ages. Come see the Brown University Jazz Band with Matthew McGarrell directing. Free. 8pm. Salomon Center DeCiccio Family Auditorium/Grant Recital Hall, Waterman at Brown Street.
863-3234, brown.edu. April 15 Karen Asher of the RI Wild Plant Society along with the URI Outreach Center presents Gardening with Wildflowers.
Leaders in Eye Care Since 1927 Dr. David A. Vito Dr. John D. Corrow Dr. Carl D. Corrow Dr. J. Lawrence Norton
This class will present both common and uncommon native wildflowers that should bloom in succession from early spring to late fall. $22.50. 10-11:30am. Roger Williams Park Botanical Center. 1000 Elmwood Avenue. 874-2900, outreach@uri.edu. April 15 The National Multiple Sclerosis Society of Rhode Island is hosting its 23rd Annual Walk MS Event featuring also a 5K run and 25-mile bike ride. More than 1,000 participants will gather in three locations throughout the state. The Providence walk is a three-mile loop through the downtown, starting and ending at the Convention Center. 738-8411, mswalkri. com. April 19 Artist Flynn Grinnan and Yellow Peril Gallery present Body Presence: Material and Response. This exhibit features sculptures that attempt to evoke sensations within the viewer as clay and the human body become one. 5-9pm. 60 Valley Street #5. 861-1535, yellowperilgallery.com April 19 Starting from Regency Plaza, hop around town for Gallery Night Providence, traveling to 25 of the city’s galleries, museums and historic sites. New stops for 2012 include The Atrium Gallery, Imperial Gallery, Peregrine Gallery, Studio Hop, Three Wheel Studio and Yellow Peril Gallery. 5-9pm. One Regency Plaza. gallerynight.info. April 20 If there’s one band that can get everyone in the room dancing, it’s The Felice Brothers. Hailing from upstate New York, this five-man band features Ian Felice’s gritty vocals and the accordion stylings of his brother, James Felice. Doors 8pm, 9pm show. $15 advance, $18 day of. The Met, 1005 Main Street, Pawtucket. 7291005, themetri.com. April 20-21 Providence Ballet Theatre presents their premiere of Hansel & Gretel featuring choreography by Eva Marie Pacheco
and an original score by Roger Seitz. $30, $20 seniors, $15 children/students. The Nazarian Center for the Performing Arts at RIC, 600 Mount Pleasant Avenue. 456-8144, ric.edu/pfa. April 20-22 Prepare to laugh as Kander and Ebb’s Cabaret takes over Stadium Theatre. This play is chock-full of adult content as the mysterious Master of Ceremonies sits in the balcony of the seedy Kit Kat Club. $19. 28 Monument Square, Woonsocket. stadiumtheatre.com. April 25 There is no harmony like brotherly harmony. The Avett Brothers have taken the world by storm, performing at the Newport Folk Festival and Bonnaroo. Doors 7:30pm, 8:30pm show. $39.50 advance, $44 day of. Lupo’s, 79 Washington Street. 331-5876, lupos.com. April 26 Years after gracing MTV circuit and many a silver screen, Pauly Shore is still going strong with his live stand-up act. Check him out and prepare to fall in love with his oddball sense of humor all over again. 8pm. $25. Comedy Connection, 39 Warren Avenue, East Providence. 438-8383, ricomedyconnection.com. April 28 Want to go green and give back? Help out at Clean Day on the Greenway, a day in which volunteers will paint a community mural, weed and mulch tree wells and plant beds, plant trees and shrubs, remove graffiti, touch up paint and more. 8:30am registration, 9am-2pm. Riverside Park, 50 Aleppo Street. 8619046, wrwc.org.
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April 29 A talented crew takes you on a journey of dance and music as The Step Crew brings together stepdance, Irish Stepdance and Tap, set to three world-class fiddlers backed by a five-piece ensemble. Go early for dinner with the crew; details online. $25-$45. 7pm. Park Theatre, 848 Park Avenue, Cranston. 4677275, parktheatreri.com.
Online Exclusive Find more statewide events on our website at www.providenceonline.com
April 2012 | Providence Monthly
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Get Out |
Art
By Vikki Warner
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Healing with Scientific Certainty through the Christ Discover how an understanding of God as infinite good and ever-present Love brings healing. International speaker, Christine Driessen, is a practitioner and teacher of Christian Science healing and a member of the Christian Science Board of Lectureship.
Saturday, April 14, 2-4p.m. RoCHAmbeAu LibRARy 708 Hope Street, Providence 62
Providence Monthly | April 2012
Standards of Deviation, oil on panel
Dream State
Surreal paintings blend old and new for unexpected outcomes Amanda Albanese paints subjects of great intensity and power, but she does so with a closely controlled, gentle, almost subdued hand. Preferring soft edges to hard lines, and working in a muted and sometimes monochromatic color palette, her paintings conjure dream states that lead to unexpected conclusions. As she plays with perspective, time and space, she juxtaposes the brutal with the beautiful, resulting in compositions that subtly and expertly unsettle the viewer. Old black-and-white photos and tintypes - or collages thereof - often provide the visual basis for Albanese’s paintings. Many of her latest paintings feature beautiful, smiling ‘50sstyle women whose presence dazzles; usually these women are painted in greyscale, and loom large next to smaller, less central subjects. The inherent power of womanhood is a clear focus; Albanese says she explores her personal identity, as well as universal feminine identity, through her work. But in the end, Albanese’s paintings are open-ended, directing the viewer to introspection, but never directly stating clear motives. A Rhode Island native, Albanese comes from an artistic family; her own mother was a painter at one time, and encouraged creativity and discovery within the family. Albanese attended Flagler College in Florida, where she earned a B.A. in psychology and a B.F.A. in painting. She found that the two disciplines intertwined nicely, and that her body of knowledge in psy-
chology served to inform her painting. After briefly coming back to Rhode Island, she moved to Brooklyn to study at the Pratt Institute, from which she received an M.F.A. with a focus in painting in 2009. Her thesis project mixed modern and antique imagery under the umbrella of a common neutral color palette, the faces of its faintly ominous subjects partially obscured or blurred. A sense of yearning inhabits Albanese’s compositions; her subjects often seem to be in the midst of a deep and difficult search. Now back again in Rhode Island, Albanese herself is in the throes of an artistic quest to fully define her style and to continue to build a body of work. She loves the self-discipline of painting, including the process of being forced to commit to her vision and enjoying the healthy tension that is released upon satisfactory execution of a technique and idea. Getting her art out into the world is a priority these days: she’s shown at AS220 and at OneWay Gallery in Narragansett and Providence (unfortunately, the latter has recently closed). As she moves toward her goal of becoming more visible within the local and national art communities, the work ethic and artistic drive that have fed her idea cache thus far will prove to be crucially useful. It will be exciting to watch the art world embrace her capabilities and concepts. Amanda Albanese can be reached at aalbanese27@gmail.com. Visit flickr. com/photos/aalbanese for images of Albanese’s recent and past work.
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Providence Monthly | April 2012
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Dance Science
A heady conversation with the creators of a show about the human brain Can ballet teach you
about the brain? Can modern dance make you more tolerant of disorders? Can hip hop help you learn about the hippocampus? Find out, as Everett presents Brain Storm this month. The innovative new show combines dance, theatre and multimedia in an exploration of the ever-fascinating human brain. And it just might blow your mind. Co-directors Dorothy Jungels and her son Aaron recently took the time to chat about the production. The inspiration came partially from Aaron’s two-year residency at a New Hampshire rehab facility for patients with brain injuries and disabilities. Another part came from teaching students in Everett’s arts classes, some of whom were affected by ADHD, trauma and other mental issues. Aaron explains, “We thought if we knew more about the brain, our programs could be designed better, to maybe provide them with tools to help them gain their own insights and their own control over some of these conditions.” Everett’s professional dance troupe developed the show collaboratively over a period of two years, with all eight of the performers participating. After filming the dancers in improvisation, Dorothy reviewed the footage and selected elements and
movements to incorporate in the choreography. Aaron brought in new multimedia technology with which to experiment. And everyone shared ideas, research and articles about the brain. They collected reams of material and then winnowed it down. As Aaron notes of the creative process, “We call it our deck of cards. And the company reshuffles the deck, and tries new arrangements to come up with a shape that provides a meaning larger than the separate parts.” Brain Storm includes stories from specialists and individuals dealing with mental illness – schizophrenia, PTSD, memory loss and more. It examines our perceived level of control over elements of mind and behavior, and the chemical and electrical processes behind them. Noteworthy concepts like neural stimulation and neuroplasticity play a part. Perhaps most significantly, the show highlights the transformative power of thought. For everyone involved, it’s been an eye-opening experience. Dorothy points out, “It’s brought about a lot of tolerance for all of us as we have started to understand the way different brains work.” The production design features two rolling sets of scaffolding that the performers move around and upon. At times, the scaffolding becomes a met-
aphor for parts of the brain, including the amygdala and the hippocampus. (“We tried and tried to get the hypothalamus and we failed,” Dorothy says with a laugh.) Expect multiple styles of dance and an eclectic assortment of music, ranging from Classical piano to Cesaria Evora and Led Zeppelin. Novel video projection techniques and lighting lend excitement to the staging. Note that no prior study of cognitive neuroscience is necessary to enjoy the performance. No matter how cerebral the premise may sound, Everett took pains to make Brain Storm accessible. Aaron reveals, “It was a challenge to bring some of the science into the piece without getting bogged down and too educational. The piece is more mysterious and, I think, very human. So it doesn’t get overly technical.” Dorothy adds, “But you will understand your hippocampus when you leave.”
Brain Storm April 13-29, 2012 Everett 9 Duncan Avenue 831-9479 everettri.org
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Providence Monthly | April 2012
Keith McCurdy of Vudu Sister
One of the really great things about the rootsy, folky rock scene in Providence is the camaraderie many of the artists have with one another, often helping each other fill out their live bands. Much in the same way that the Wrong Reasons’ White Lighter benefited from myriad Rhode Island musicians, so too does Bastard Children feel fully engaging and robust, thanks to the talent that helped to create it. Most notable may be Michael Samos, an amazing pedal steel player with the band Tallahassee who here adds the dobro to the beautifully whimsical forest-folk of “Daughter of the Woods,” while giving “Dead Man’s Pocket” its sleazy New Orleans grind. Singer Kate Jones brings an ethereal ambiance to “Daughter of the Woods” as well
as “Galliard,” and “The Quiet Man” is rounded out by the delightful vocals of Lily Costner and Caroline Hecht of Tig & Bean. Also, there’s enough mandolin, banjo, violin and fiddle to keep things interesting, and even the oddball track, “Underground,” probably the most unassumingly interesting track of the bunch, sounds great as played by the power trio of McCurdy, Sean Kennedy on guitar and Alexander Garzone on drums. On the whole, Vudu Sister’s Bastard Children is a solid debut, effectively utilizing some the best musicians in Providence while still sounding like the solid and focused work of a very talented artist just beginning what is hopefully a nice long voyage.
Photo: Bethany Brown
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did a piece on Joe Fletcher and the Wrong Reasons, considering them a criminally overlooked band. It seems that they have landed a spot on the 2012 Newport Folk Festival so congratulations to the hardest working and gnarliest country rock band in New England. One of the myriad musicians who shared the stage with Joe to celebrate the release of 2010’s White Lighter was Keith McCurdy, a young folk musician whose own band, Vudu Sister, has a new record. The startlingly good Bastard Children is a thoroughly enjoyable listen, due in no small part to the stellar local talent that helped create it (but more on that later). As a live entity, Vudu Sister is essentially just Mr. McCurdy solo, occasionally joined by some friends but definitely more a quiet, humble affair than the often raucous and bombastic Bastard Children. The album’s wide breadth of sound and style draws comparisons to pastoral Nuggets-era psychedelia, as on the wonderful “Galliard,” a lovely echo of the British invasion via The Animals or The Hollies. “Dead Man’s Pockets” is a slow, swampy crawl through dark and bluesy White Stripes territory. The album’s opener, “Psalms,” conjures up some serious Appalachian death-folk, whose martial war-cry tempo sets the tone both musically and lyrically for much of the record, making it an incredible opening salvo to what becomes a fascinatingly diverse set of songs. Throughout the record, McCurdy moves seamlessly between the stark solo balladry of “Wicked King,” (closely resembling the one-man show you’d most likely get to see live) to the full-throttle, full-band rendering of “One Of a Kind,” for which he borrows Joe and his Wrong Reasons for a totally scorching country blues number. “One of a Kind” leaves me hoping McCurdy can someday assemble a similarly ass kicking backup band of his own, as his voice is big enough to need one.
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The Last Detail
Can You Dig It? As a tot,
you built pyramids with wooden alphabet blocks. As a teen, you stacked wooden Jenga blocks from floor to ceiling. Now, as an adult, you may find yourself lacking in the building blocks department. Get back to your roots, and help support a worthy cause by checking out the annual Canstruction RI competition, benefiting the Rhode Island Community Food Bank. Teams of volunteers build sculptures from canned goods, bringing both smiles and stares of disbelief to the faces of onlookers, who flock to view the exhibit in all its towering
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Providence Monthly | April 2012
glory. A MINI Cooper Car (that was appropriately named MINI-mize Hunger) won the Juror’s Favorite Award in the previous Canstruction RI event. Watch as the same organizations responsible for that winning design compete again at the fourth annual building challenge, held this year at the Providence Place Mall’s skybridge concourse. Watch the building of the sculptures early Saturday morning, March 31, and view the exhibit through Friday, April 13. All the food used in the sculptures will be donated to the food bank. rifoodbank.org. – Erin Swanson
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