Providence Monthly November 2014 by Hey Rhody Media Co.

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Contents

Photography: (L) Mike Braca, (R) Lisa Gendron

NOVEMBER 2014

Using the season's bounty at an Al Forno cooking class

This Month 23 Upping Your Culinary Game A rundown of the cooking classes, demonstrations and tastings in and around Providence

Creative space in the Jewelry District

33 City Style Inside a photographer's sunny studio 34 The Look 39 Get Fit 41 Shop Talk 42 Beauty

47 Feast Federal Hill’s newest Italian restaurant 48 Review 51 In the Kitchen 52 On the Menu 54 In the Drink 56 Rhody Bites

Every Month

61 Get Out Craftopia returns to Hope Artistd Village 62 Calendar 65 Music 67 Art 68 Theatre

4 Editor’s Note 7 ProvidenceOnline.com

11 Providence Pulse The sky’s the limit for Providence's semi-pro basketball team 13 City 14 Malcontent 17 Scene in PVD

70 Savor Providence We sampled locally roasted coffees from around the state.

On the Cover:

Food styling by Meghan H. Follett. Photography by Mike Braca.

November 2014 | Providence Monthly

Editor’s Note

PROVIDENCE MONTHLY

Publishers Barry Fain Richard Fleischer John Howell

Publishing Director Jeanette St. Pierre @JeanetteSTP

Executive Editor Julie Tremaine @JulieTremaine

Digital Manager Elyena de Goguel

Associate Editor Grace Lentini @Gracie_NomNom Art Director Meghan H. Follett

Lessons in Good Taste I don’t know about you, but I love to cook. I especially love to cook for people. Give me a house full of guests, flowing bottles of wine and plates of delicious food and I’m in heaven. But, try as I might, I’m no Martha Stewart. I’m not making chateaubriand for my friends. With the trend that’s happening in Providence kitchens right now, though, I just might be soon. Gone are the days when the only way you were getting Al Forno’s food in your fridge was to bring home leftovers from the restaurant. Some of the city’s best eateries are now offering cooking classes, teaching their time-honored kitchen techniques and offering them up to anyone who likes to

Assistant Art Director Veatsna Sok

eat dinner and has an evening free. This month, we foray into local restaurants, bakeries and farms for culinary lessons in good taste. Yes, Al Forno let us in – but no, they didn’t teach us the trick to making that pizza. Cheers.

Advertising Design Director Layheang Meas Graphic Designer Caitlin Musso

Account Managers Louann DiMuccio-Darwich: Louann@ProvidenceOnline.com Ann Gallagher: Ann@ProvidenceOnline.com Nicole Fox: Nicole@ProvidenceOnline.com Kristine Mangan: Kristine@ProvidenceOnline.com Dan Schwartz: DanS@ProvidenceOnline.com Elizabeth Riel: Liz@ProvidenceOnline.com Kimberly Tingle: Kim@ProvidenceOnline.com Contributing Photographers Amy Amerantes Stacey Doyle Ian Travis Barnard Terace Greene Hilary Block Force 4 Photography Mike Braca Tim Siekiera Brian DeMello Melissa Stimpson Contributing Illustrator Caleigh MacGrath Ashley MacLure-Cole Contributing Writers Keith Andrade @AndradeK

Tony Pacitti @TonyPacitti

Erin Balsa

Cristy Raposo @foxywhite03

Michael Clark

Contributor Jenn Salcido

Jenn Salcido

David Dadekian @dadekian

Jen Senecal @JenSenecal

Emily Dietsch

Writer

Molly Lederer Stephanie Obodda @StephanieDoes Interns Emily Davey Claire Flanagan Elizabeth Gallagher

As a Providence-based writer, editor, journalist and soon-to-be novelist, Jenn Salcido’s days are

John Taraborelli @JohnnyTabs

Alexandra Morel Morgan Pekera

Members Of:

crammed with the written word. Somehow, she still manages to find time to cover local theatre for

Audited by:

Providence Monthly. “I think the arts – all of them – are so important,” Jenn says. “They can get short

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shrift in this economy, but I see them as essential to support. I particularly love theater because watch-

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ing it happen live and in your own community creates a really unique experience.” When she finally puts the pen down, she enjoys “reading, observing sea creatures on film and in person and working on her first novel. Okay, that’s also writing.”

We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission.

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Providence Monthly | November 2014

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Providence Monthly | November 2014

Providence Pulse

Photo: David Silverman Photography

CITY / MALCONTENT / SCENE IN PVD

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Providence has always been the kid brother of Boston when it comes to men’s professional sports. While it’s nice to see major players rehabbing in our minor leagues, there’s one area where we’re still lacking: the basketball courts. Not anymore. The Providence Sky Chiefs play their first game on November 2. Turn the page to read all about them.

November 2014 | Providence Monthly

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From Page 11

Big Ballers Sky Chiefs bring semi-pro basketball to Providence Updates about Providence’s new, semi-pro basketball team have been squeaking out sporadically since last summer, when the news first broke of a minor league franchise setting up shop here. They were the Providence Anchors then, a mysterious new entity primed to fill the basketball void in Rhode Island’s minor league landscape. Now that squeaking is the sound of actual sneakers on hardwood. The team is now the Sky Chiefs, a tactical cross-branding move in the wake of CEO Giovanni Feroce’s acquisition of both the team and Benrus – that company made a famous watch of the same name – and they’re finally set to hit the court.

Led by head coach and former URI stand-out Kyle Ivey-Jones, the Sky Chiefs tip off against the Syracuse Shockwave in their season opener at RIC on November 2. The season, which started on Halloween away at Baltimore, will run through March and consist of 15 home games. The convenience and low ticket price should make the Sky Chiefs an appealing alternative to schlepping up to Boston just to be disappointed by your crummy, expensive seats and another lackluster season. Plus the wealth of promising local talent gives Rhodies incentive to adopt the Sky Chiefs as their default home team. provskychiefs.com -Tony Pacitti

Sky Chief Shane DaRosa

Malcontent

Winning Isn’t Everything

Photo: David Silverman Photography

A sincere and enthusiastic endorsement of the fringe candidate I have a deep and abiding appreciation for what fringe candidates bring to our electoral process. Fringe candidates are marvelously diverse in a way that the so-called “serious” candidates will never be. In fact, they share only one common trait: they have no chance of winning. Beyond that they are, each and every one, marvelous and unique little snowflakes of political bat-shittery. And that is only the first of their many good qualities. Elections can be mind-numbingly monotonous and frustrating. What should be a spontaneous and spirited exchange of ideas punctuated by healthy disagreements is instead a disheartening trudge through a fundamentally cynical gauntlet of campaign hoopla, heavily workshopped talking points and craven sops to donors and interest groups. Any candidate worth his campaign finance reports is almost robotically on-message, with any rough edges quickly smoothed by the relentless spin cycle. In this context, the fringe candidate becomes a breath of fresh air. A good one will pierce the airtight vacuum of campaign rhetoric with a sudden burst of crazy, an uncomfortable truth,

a well-placed bon mot or perhaps some combination thereof. Take, for example, Providence’s own mayoral candidate Dr. Dan Harrop. Unlike most fringe candidates, Harrop is the official nominee of one of the two major parties. He is relegated to the margins, however, because a Republican has been elected mayor of Providence only slightly more recently than a Whig. Further pushing him to the fringes is the fact that the central tenet of his campaign, deliberately taking the City of Providence into receivership, is a complete nonstarter. While Cianci and Elorza each position themselves as the right captain to safely guide the Good Ship Providence through treacherous financial waters, Cap’n Harrop simply looks you square in eye and tells you he’s going to gun it straight for the iceberg. He can do that because, again, he has no chance of winning. (For bonus points, the garrulous doctor has proven himself pleasantly and surprisingly adept at trading zingers with the notoriously witty Cianci, like when Buddy tried to paint Harrop as part of a group of East Side millionaires

conspiring against the former mayor. “Because you see, this is a whole plot to get me, to make sure I am not elected mayor,” Cianci claimed, only to have Harrop retort, “Yes! True! We call it ‘an election.’”) Just because fringe candidates don’t win elections, though, does not mean that their campaigns are futile. A smart one – like Harrop or Bob Healey, the former Cool Moose Party candidate recently enlisted by the Moderates to run for governor – doesn’t actually expect to win. Instead the goal is to force the mainstream candidates to discuss politically dangerous issues they would otherwise prefer to ignore, the highest calling to which a fringe candidate can aspire. Dan Harrop constantly ringing the receivership alarm at the debates gives the two candidates who might actually win less room to dodge difficult questions about the city’s dire finances. The other noble duty of the fringe candidate is to make us reckon with the base absurdity of our entire political process. Healey’s past campaign to get elected Lieutenant Governor for the sole purpose of abolishing the office probably brought

more attention to the position’s inherent uselessness than anybody except every lieutenant governor we’ve ever had. This proud tradition of nose-thumbing at the establishment is carried on by Libertarian candidate Tony Jones on this year’s ballot. What better way to mock our risible political process than by jumping into the center of it and causing a little chaos? The fringe candidate’s very existence serves as a three-fold lesson on the profoundly absurd nature of our elections. First, the simple fact that our political system gives wingnuts as much right to run for office as any well-credentialed career politician is beautiful, poetic and just. Second, they enliven a rather drab and depressing process with genuinely entertaining bursts of spontaneity, which further highlights how dreary the rest of it is. Finally, their implausibility as serious contenders is a convenient reminder that far too often we wind up choosing between two well-coiffed white guys fighting with empty words over a slim cross-section of the American political spectrum, and calling it democracy. -John Taraborelli

November 2014 | Providence Monthly

Pulse |

City

PM Experiment

Barking up the Right Tree A foray into pet fostering Losing a pet

lined up, eagerly waiting their turn to claim their dog. Soon it was our turn. I could barely contain my excitement. After telling the ADT employee Sampson’s name, he went into the trailer and came back out with a very skittish and timid dog, along with his veterinary paperwork. We walked Sampson around the parking lot so he could relieve himself, and gave him some water and treats. He climbed into the backseat and remained laying there until curiosity got the best of him. He carefully made his way onto my lap and stayed there until we arrived home, enjoying the sun and attention. Once the dog is in your hands, you’re responsible for loving, feeding and taking care of your new foster. FOHA provides heartworm and flea tick prevention. You’re responsible for taking photos and updating the dog’s bio so that he/she is marketable on petfinder.com. You’ll need some patience while the dog adjusts. Sampson had a few accidents in our home, which is to be expected during the transition. We quickly fell into a routine – walking, playing fetch, learning tricks. He went from a very timid, sweet dog to a happy dog eager to give kisses and roll over for belly rubs. As a foster, you’re required to bring your dog to some pet adoption events. Sampson stole the show with his mild mannered ways, but there were no takers that day. I soon found myself a “foster

Providence Monthly | November 2014

failure” – a foster home that ends up adopting the dog they are fostering. Although Sampson was meant to be our first foster, he pawed his way into our hearts and we couldn’t imagine our home without him. After adopting Sampson, we decided to foster another dog. We went through the same process and took in Sprout – a 1-2 year old stray terrier mix found in the South. Sprout is adorable, very high energy and loves to wake you up with sloppy French kisses. When he’s excited, he’ll jump as high as five feet in the air. Sprout had a few accidents in our home as well, but after working on his training, he was housebroken in no time. As a foster, you’re expected to follow through on any inquiries and applications that come through for your dog. I was very involved in finding Sprout his home – from answering questions about his demeanor and calling references for potential adopters to updating his bio on petfinder.com. Being fully involved in the process made it easier to say good-bye when he did find his forever home. Three weeks later, Christine, a young working woman from Hudson, NY showed serious interest in Sprout. After vetting her application, she was approved. We met Christine halfway so she could meet Sprout in person and decide if he was the right dog for her. Instantly, Sprout took to her and

she to him. I teared up as we drove back home, a little because I would miss him, but mostly because I was so happy that we were able to help Sprout find his forever home. We saved not one, but two dogs, from high kill shelters and found them loving homes with owners who truly love and appreciate them. Fostering is such a rewarding experience and one you will not regret. FOHA is actively looking for new foster homes; the more foster homes available, the more dogs we can save. If right now isn’t a good time to foster, consider volunteering. The organization is always looking for help with home visits, running their pet adoption events and more. FOHARI.org –Cristy Raposo

Illustration: Ashley MacLure-Cole

is losing a family member. When we lost Bruin, a Boston Terrier, earlier this year, I was grief-stricken. I missed so desperately hearing the jingle of his collar and the sounds of his paws pattering around the house. Although the silence was deafening, a constant reminder of our loss, we weren’t ready to get another dog. My friend, a volunteer for Friends of Homeless Animals (FOHA), reached out to me and suggested we volunteer to foster a dog until we were ready to adopt. This non-profit volunteer organization rescues Boston Terriers, mixes and other small dogs from kill shelters near and far with the goal of finding each creature their forever home. FOHA is an all-volunteer rescue without a brick and mortar shelter; all dogs are fostered in individual homes. I filled out their application, which was followed up with an interview and home visit to make sure that we would be a good, safe home for fosters. I was paired with a foster buddy – an experienced volunteer who could answer any questions I might have about the process. Once approved, I began to receive e-mails with a list of animals in need of a foster home here. After reading the bios and seeing photos of the animals, I selected our first foster dog – Sampson, a three year old black and white Boston Terrier mix. We were instructed to pick up Sampson from Alpha Dog Transport (ADT), a USDAcertified transport service, at a Park & Ride in Connecticut. We arrived to find many other cars parked – fellow fosters from FOHA and other organizations. There were adopters there too: those who decided to blindly adopt a dog based solely on their online profile. The tractor trailer arrived; everyone quickly

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November 2014 | Providence Monthly

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Providence Monthly | November 2014

Pulse |

Scene in PVD

Patrons of the arts and lovers of a great party filled the ballroom at the Providence Biltmore in September for the FirstWorks Gala, celebrating ten years of innovative programming in Providence. The event benefitted FirstWorks, an organization that brings nationally-known musicians, dancers and performers to PVD all season long. Photography by Mike Braca.

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February 19: Sandy Lee: Insights into the Herreshoff Manufacturing Company March 19: Ask the Experts: A panel of boating experts to discuss spring maintenance work, mistakes to avoid, and more. April 16: Halsey Herreshoff: “What You Don’t Know About the Herreshoffs: NC4, Automobiles, Motorcycles, & Much More” May: (tbd) Charlie Enright & Crew Update on the Volvo Ocean Race June 18: Dyer Jones: The History of the 12 Metre Class Museum Members $10 Non-Members $18

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Providence Monthly | November 2014

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Pulse |

Scene in PVD

Do gooders attended the 4th Annual Food and Drink Tasting Fundraiser, “The Big Toast,” in September to support Big Brothers Big Sisters of the Ocean State. The nearly $17,000 netted will go to support their children’s programs. bbbsos.org. Photography by Barry Morang.

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A Seraphic Fire Christmas: Carols by Candlelight The Hummingbird Trio: Celia, Erin and Megan

Wednesday, December 3, 7:30 p.m.

Two-time Grammy-nominated Seraphic Fire will present a glorious a cappella holiday concert featuring carols, chants, modern and Renaissance motets and traditional Christmas pieces.

The Auditorium in Roberts Hall Rhode Island College 600 Mt. Pleasant Ave. Providence

Michael Plourde, Kayla Welesko and Tim DelSanto

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November 2014 | Providence Monthly

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sharpen your skills

Lessons in gourmet cooking from some of Providence’s best kitchens By Grace Lentini and Julie Tremaine

fact

that

are blessed with an incredible culinary scene in Providence is old

news. JWU turns out chefs who open great restaurants; generations of families pass down their recipes and cook for the masses; innovative future culinary stars hone their skills here and then make big national names for themselves. We get to eat a lot of delicious food

Photography: Mike Braca

in this city – but in the past, if you wanted to learn how to cook it, you’d better sign on for four years of higher education. Not anymore. Cooking classes are popping up all over town, in some of the newest, most forward-thinking In the kitchen at Al Forno

kitchens and in some of the city’s most venerable food institutions. Here’s a taste of a few.

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Back to to school school Back

Gourmet made easy with Professor Chef I have to admit that I was apprehensive about taking a crepes class from Professor Chef, the cooking classes that husband-and-wife team Phil Griffin and Malinda Coletta teach out of their North Providence home. Crepes are delicious, but they’re so fussy, I thought. I just didn’t see myself applying that skill to my daily life. “We’re going to be making a whole meal of crepes tonight,” Phil explained. “A vegetable appetizer crepe, manicotti, chicken marsala crepes with mushroom cream and dessert crepes. We’ll start with the manicotti – but, do you see any ricotta around?” He poured a tablespoon of vinegar into the simmering milk in front of him, and held it out for us to see. “There. It’s done.” In about three seconds, Phil had just taught four students how to make our own cheese. After that, crepes seemed like nothing. He and Malinda, a comedy duo if there ever was one, brought us through four different preparations, both sweet and savory. They would demonstrate a technique – it turns out prepping crepe batter takes about two minutes, and cooking a crepe itself takes about one, so that whole fussiness factor I was worried about was a non-issue – while we sipped their homemade wine and watched. (It’s also a class they offer, in addition to beer brewing, regional Italian cuisines, pie and dessert classes, lessons in homemade charcuterie – even Downton Abbey and Julia Child-themed nights.) The four courses they taught us to make were incredibly delicious, and fast enough to make on a weeknight, though they would pass muster for any dinner party. What I loved more, though, was their tips

on making cooking as easy and affordable as possible: which grocery stores have the best prices, the under the radar ethnic shops where they get their ingredients, how once in a while it’s okay to cheat with a prepared food, how you don’t have to be Martha Stewart all the time. “Forgive yourself,” Malinda said. “If it makes you cook for your family and you use fresh ingredients, there’s nothing wrong with taking a short cut.” Attainable, real life gourmet with minimal cleanup afterwards? Yes, please. 41 Lookout Avenue, North Providence. 7493312, professorchef.com - JT

Phil Griffin serving crepe manicotti

Chicken marsala crepes with mushroom cream sauce

rolling in in the the Dough Dough rolling

A lesson in pasta at Williams-Sonoma Walking into the culinary haven that is Williams-Sonoma is a little bit like entering a foodie dreamscape. I had been to the store in Providence Place often, but hadn’t visited since Williams-Sonoma decamped to Garden City. It turns out that the store’s new location includes a new, surprisingly delicious addition: cooking classes. The store never fails to be beautiful, but it’s also expensive - sometimes very expensive – and part of me expected this class to be a lesson in how to use a lot of

Photography: Julie Tremaine

Creamy penne with walnuts

pricey gadgets that I wasn’t going to be taking home if I wanted to afford food to cook with them for the rest of the month. To my pleasant surprise, as soon as I sat down, instructor Kyle Alves explained that this would be a class, not a product demo. The fresh ingredients – bowls of eggs and flour, colanders of mushrooms and shallots, a promising amount of bacon and parmesan cheese – indicated more of the same. Three students gathered around the marble island where Kyle would be working, which looked like the set of a cooking show, as he explained the pastas that we would be making: spaghettini with olive pesto, pappardelle with mushrooms, pasta alla carbonara and creamy penne with walnuts – some with fresh pasta, some dry, and all using recipes from a WS cookbook. In another pleasantly local touch, he told us that he honed his culinary chops working in the kitchen at his family’s restaurant, Portofino, for two decades. (If you want a good story, ask him about the time Anthony Hopkins sat in the restaurant and watched Silence of the Lambs with the staff.) While Kyle cooked, we peppered him with questions – see what I did there? – about culinary techniques, what his quick go-to meals are, how chefs eat when they’re in and out of the kitchen. He delivered plates of simple preparations that tasted like they took hours to make. “Everyone thinks restaurant food is so complicated,” he said to us, “but it’s just organization.” I wished I could

Kyle Alves making fresh pasta

have gotten my hands dirty with the cooking, but there was a mirror installed over the stove so we could see what he was doing – and honestly there was so much food to eat that I wouldn’t have had time to so much as boil water. And his using the store’s new high-tech pasta maker, which mixes the ingredients for you and turns out fresh pasta in about five minutes, felt like such an organic part of the process that it didn’t come off as a sales pitch at all, even when he offered us the customary 10% off purchases that night. “Eating should just be a really fun, enjoyable time,” Kyle said. My evening at Williams-Sonoma was definitely that. 41 Hillside Road, Cranston. 943-0681, williams-sonoma.com - JT

The sweet sweet stuff stuff The

Festive confections at Amy’s Apples It isn’t often that you try to make your food look as gross as possible. But, in the spirit of Halloween, Amy Heaton was about to teach me how to make the most ghoulish, gruesome treats: severed fingers; mini cauldrons; disembodied heads of Frankenstein’s monster; tiny, terrifying jack o’lanterns. This being Amy’s Apples, though, I knew that no matter how devilish they looked on the outside, they would be sinfully good on the inside. We started our Halloween treats decorating course with a glass of wine and a demo in chocolate dipping. Because the Frankenstein caramel apples

you ve now

would take the most work, we started on them first, dredging a caramel-dipped apple in green chocolate, followed by white and orange-dipped Oreos that would eventually be mummies and pumpkins. Amy’s assistants Brittni and Rebekah gave us decorating demos as the night progressed – one showing us how to turn a white-dipped Oreo into a mummy (“It’s Halloween,” she said. “You want things to look crazy and fun.”) and the other going through the process of turning a cookie dough bon bon into a bloody eyeball. Sound gross? Maybe. But it sure didn’t taste that way. As we worked on our own confections, Amy came around with a tray of her newest confection for us to try: Nutella brownie bon bons. They were as good as they sounded. Amy’s Apples, which carved a niche for itself locally with outrageous, beautifully decorated caramel apples and now makes an array of artful chocolate treats, offers seasonal decorating classes for different holidays. As I painted red chocolate onto a caramel-dipped pretzel, turning it into a severed finger, the women around me chattered about how much they loved the Valentine’s Day class they had attended together, and how they’d be getting together the following weekend to recreate these spooky treats for a son’s Halloween birthday party. We all left with bags filled with festive frights. As I walked out the door, I had every intention of sharing when I got home. Somehow, though, it didn’t work out that way. Boo? 128 Pleasant View Avenue, Smithfield. 233-2000, amysapples.com - JT

learned

learn

Dipping caramel apples in chocolate

Cook

Drink

Sip your way through the city’s booze and coffee tastings

Bottles Stop by Thursdays from 5-7pm for spirit tastings, Fridays from 4-7pm for beer tastings and Saturdays from 4-7pm for wine tastings. 141 Pitman Street. 372-2030, bottlesfinewine.com Campus Fine Wines Stroll in every Friday for wine tastings from 5-8pm, and Saturdays from 4-7pm for beer tastings. 127 Brook Street. 621-9650, campusfinewines.com ENO Mosey on by on Fridays from 4:30-6:30pm, Saturdays from 3-5pm

Providence Monthly | November 2014

and occasionally Thursdays from 5-7pm for wine or beer tastings. 225 Westminster Street. 521-2000, enofinewines.com Gasbarro’s Wines Sip like a sommelier on November 1 during the Domenico Clerico wine tasting from 3-5pm or on November 20 for the Ornellaia Collection wine tasting from 6-8pm. 361 Atwells Avenue. 421-4170, gasbarros.com Nikki’s Liquors Imbibe with the best during weekly wine tastings Thursdays from 2-5pm, followed by spirit tastings from 5-7pm. Beer tastings are on Fridays from 4-7pm. 32 Branch Avenue. 861-9006, nikkisliquors.com New Harvest Coffee Roasters Get your butt on over for free coffee cuppings every Friday from 3-4:30pm. 1005 Main Street, Pawtucket. 438-1999, newharvestcoffee.com.

Photography: Julie Tremaine

Bin 312 Head over every Thursday from 5-8pm for a wine tasting. 312 South Main Street. 714-0040, bin312.com

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Beefing up up Beefing

A lesson in healthy consumption at Blackbird Farm Don’t get me wrong, I love a good steak. I just don’t want to know the intricacies of the butchering process. Or, really, that my steak was anywhere before it ended up on my plate, cooked to a perfect medium rare and topped with a mushroom demi. But, I had tried Blackbird Farms beef before at some of the more farm-to-fork-devoted restaurants in Providence, and I was impressed. The Smithfield farm is one of the few in Rhode Island where you can source local beef and pork. In the spirit of good journalism and the pursuit of becoming someone who isn’t afraid of cooking meat, I headed to David Dadeki-

David Dadekian prepping meatballs

an’s Eat Drink RI cooking class at Blackbird. It was a beautiful fall afternoon – so beautiful, in fact, that there was a rare pair of open spots in the class. “This is the first time in maybe six years we haven’t sold out,” David commented. We were a cozy eight people, starting out with a tour of the farm by Ann Marie Bouthillette, who started Blackbird as a passion project with her husband, and whose son runs the day to day. Ann Marie explained to us exactly what they do there: raise all-natural, hormone-free, pasture-fed, 100% Black Angus cattle and American Heritage Berkshire pigs (and organic, free-range Rhode Island Red eggs, too). It was clear from listening to Ann Marie detail how they feed their animals, how they humanely butcher them, how they have to limit their sales to ensure the highest quality product, that this isn’t exactly what you’re going to find at Stop & Shop. We went inside for David’s cooking demo, using all

Blackbird Farm meats on the griddle

Blackbird meats. He would be cooking us meatballs using half pork and half beef, pork chops in a RI coffee syrup sauce, kielbasa with summer squash and salt-boiled potatoes. As he cooked, we sipped Jonathan Edwards wine from just over the line in Connecticut, and talked about our favorite places to shop local. It turns out, the cows do, too. Local breweries Ravenous and Brutopia donate their spent grains to the farm as feed. David’s foods were simple to prepare and approachable, but incredibly delicious. As Ann Marie explained, “It’s hard to get our pork. Once one person has it, it just goes. Almost everything is pre-ordered. It’s out the door as soon as it’s in.” One taste of those meatballs, which we ate without any distracting toppings, and I understood why. As for the steak I wanted to cover – “salt, pepper, grill, done” David explained – I could just figure that one out on my own when I got home. After I stopped at the Blackbird farm stand, that is. 122 Limerock Road. 5783959, blackbirdfarm.com - JT

Bowling over over Bowling

I don’t know about you, but as soon as the weather turns even just a little chilly, my stock pot comes out of the cabinet and pretty much stays on my stove until bathing suit season comes back. Soup is hands-down my favorite food: Most Sundays, you’ll find me prepping and chopping and simmering something heartwarming for that week’s lunches. The problem is, though, that I’m tired of my soup recipes. That’s why I jumped at the Chefs Andrea (L) and Ashley (R)

chance to get a lesson in Crock Pot and Stovetop Soups at Easy Entertaning. Nestled in a historic carriage house that’s part of the Rising Sun Mills complex on Valley Street, Easy Entertaining built a strong following as a farm-to-table catering business, and opened the Cafe at Easy Entertaining two years ago. It’s known for its seasonally-changing menus, which also come across in their weekly cooking classes: this month’s instructional offerings focus on simplifying Thanksgiving dinner. My class, though, was all about heaven in a bowl. Executive Sous Chef Ashley Vanasse and Cafe Chef Andrea Schmitt prepped us at the beginning of the demo: the ladies would be showing us how to make five soups, and then showing us how delicious they are by letting us taste all of them. We started with a simple stovetop to crock pot soup: Creamy Tomato. While she cooked, Chef Ashley went through her recipes and showed us ways to simplify them even further. While she started the tomato soup by sautéeing the vegetables on the stove, Chef Ashley explained, just adding them to the crock pot would save us a step (on, say, a busy Tuesday morning before work) and would only slightly alter the depth of flavor. The beauty of the recipes she showed us - the tomato soup was followed by a smooth Tuscan White Bean and Roasted Garlic, an incredibly rich

Loaded Baked Potato Soup

loaded Baked Potato, a texturally intriguing Beans and Greens and a delicious Beef Stew – was that they all cook in crock pots for about the length of a work day. No more spending Sundays over my stove. That’s a delicious change. 166 Valley Street. 437-6090, easyentertainingri.com - JT

Photography: Julie Tremaine

Warming up with seasonal soups at Easy Entertaining

The The art art of of

French French pastry pastry

Finding the sweet spot at Ellie’s Bakery Learning how to make pastries from a pastry chef has always been a dream of mine. This dream came true one sunny afternoon at Ellie’s Bakery when I signed up for a macaron making class. Do you actually know the difference between a macaroon and a macaron? I’m sure when you hear macaroon you think of coconut macaroons – the delectable piles of coconut held together with sweetened condensed milk and egg whites. However, I’m talking about macarons – the chewy and airy French pastries that look like the most delicious little sandwich you could ever eat. And they are. It’s like biting into a tiny cloud of sugary awesome. And with the help of some very talented, patient and good-direction-giving bakers, Melissa Denmark and Allison Hertz, it was easier than I imagined. They are the dream team at Ellie’s Bakery who bring imaginative and traditional culinary creations to life. Ellie’s Bakery is the confectionary offshoot of Gracie’s located in the Biltmore Garage. To be honest, I was a bit intimidated by the thought of making traditional French pastries. I’m more of a throw-everything-into-a-pan-and-make-dinnerin-20-minutes kind of gal (take that Rachael Ray). But as I walked into Ellie’s, I was greeted with freshly brewed coffee and zucchini and banana nut muffins. I felt welcomed, at ease and excited to start this culinary adventure. As I walked into the kitchen, I was handed an apron and immediately noticed that all the ingredients are measured out and ready for me to mix together. I can totally do this, I thought. Handwritten note cards spelled out the series of steps we would take

throughout the few hour lesson. We began the class by first watching Allison mix up a large batch of macarons. We created the chocolate ganache filling, then proceeded to make the batter for the tiny cakes. My biggest lesson for the day was patience. I put my quick cooking habits aside to absorb the lessons of letting the ingredients do their magic by leaving them the heck alone. You can’t rush perfection. What started as a little almond flour, egg whites, sugar and hope had turned into a culinary masterpiece. You’ll want to savor this experience and go on to the next one. Whether it’s an advanced macaron class, an autumnal baking or holiday cookie making class, the directions will be clear, easy and just gosh darn fun. 61 Washington Street. 228-8118, elliesbakery.com. - GL

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Pastry chefs Melissa Denmark and Allison Hertz

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Vegetables are are cool cool Vegetables too too

promise promise

Cooking the season’s bounty at the Friendship Cafe soon as I walked into the Friendship Cafe, Chef Michelle Pugh asked if I would like red or white wine. Score! I then learned that the five-course meal she would be preparing would be entirely vegetarian and that we wouldn’t miss the meat. It sounded like a tall order, but I was game. We started with a seasonal salad with a from-scratch Greek yogurt dressing, moved onto a warm and cozy roasted red pepper and eggplant crostini, followed that up with veggie chili, then sweet potato and black bean quesadillas and finished with a ridiculously simple pumpkin mousse with ginger snaps crumbled on top. Needless to say, I was well fed and satiated at the end of this class. It may have been three hours, but it flew by between the wine, the fun-and-easy directions by Chef Michelle and the interaction with other folks who had the shared interest of making delicious food. Chef Michelle not only showed us how easy great food can be, but we

rustic Creations Creations rustic at al al Forno Forno at

City dining teams up with rural farms for culinary harmony I had been hearing about Al Forno for years. The pasta. The atmosphere. The feel good food. I finally had an opportunity to not just eat there, but to learn from the executive chef himself, Chef David Reynoso, and his stellar team for one of their Meet the Farmer fall cooking classes. For this class we would be working with Debbie Barrett from Allen Farms in Westport, MA who’s been growing organic veggies and herbs since 1987. Allen Farms and Al Forno clearly have a great relationship, as would be seen and tasted in the culinary harmony of the day’s dishes. As I entered the restaurant one typically overcast fall afternoon, I saw my fellow class-takers. They ranged from young couples learning to hone their skills to old gal pals getting their kicks by having a young star chef cook for them. After a few minutes of chatting and getting to know Ricotta Gnocchi with wild mushrooms and pea greens

these folks, we were shuffled into the kitchen where we watched Pastry Chef Neil Tempkin prepare the dough for our dessert. Like all the courses prepared for us that day, the pastry shell was unfussy, easy to make and turned out to be flaky, yummy and very memorable. Throughout the next few hours, we rolled out gnocchi – which turned out to be more fun than difficult to make – washed arugula and husk cherry tomatoes and chopped cherry tomatoes. More than anything else I learned that day, Chef David stressed the importance of using the best ingredients available. I also really appreciated how he let the ingredients shine. What we learned in class was directly reflected in his menu: unfussy dishes that had a rustic quality to them and were also gorgeous to look at. After a few hours of class, we were ushered upstairs and met with views of the Providence harbor, cheery autumnal decorations and a long decorated table with a small packet containing the recipes to everything we made that day. As we ate our creations, I had the chance to learn that my new friends came from all over Rhode Island and some were even from Boston. In a state that doesn’t drive 20 minutes without packing a lunch, we must be doing something right if there are foodies willing to drive from another state to get tips and tricks from our chefs. 577 South Main Street. 273-9760, alforno.com. - GL

Getting hands on with Chef Michelle

were part of the slicing, dicing and chopping process, which gave us the opportunity to hone our skills. The biggest lesson I learned from this class was to let the ingredients speak for themselves. So often the natural flavors of a product are masked and what’s left is something unrecognizable from its original state. I also learned that unloved vegetables from farms deserve a spot on your table. Although these vegetables may not look the prettiest, they are edible, delicious and perfectly fine. Just because a piece of produce isn’t perfect, it’s perfectly fine to eat. Friendship Cafe, 500 Broad Street. 272-0220, friendshipcaferi.org.- GL

’

Can t

Get

enough

More cooking classes to hone your home kitchen skills High above Atwells Avenue, Chef Walter’s Cooking School teaches the classics of regional Italian “peasant food” that tastes like it’s made for royalty. chefwalterscookingschool.com Hope Street’s Stock Culinary Goods hosts in-store classes in subjects like knife skills and oyster shucking. stockpvd.com Geppetto’s Pizzeria offers instruction in wood grilled pizza and their other Italian specialties. geppettospizzeria.com Castle Hill offers immersive cooking and eating weekends at their impeccable Newport hotel. castlehillinn.com The Olive Tap hosts regular olive oil tastings and food events on Hope Street. theolivetap.com In Watch Hill, the Ocean House hosts winemaking and cooking weekends for aspiring gourmands. oceanhouseri.com French stalwart Pot au Feu hosts the granddaddy of French cooking classes: the École de Cuisine is an all-day cooking event capped off with an evening meal for your family and friends. potaufeuri.com Olive del Mondo offers seasonal olive oil tasting classes in Wayland Square. olivedelmondo.com At bnourished, Katie MacDonald teaches monthly raw cooking classes focused on getting the most nutrition out of your food. bnourished.com

Photography: Grace Lentini

After a long day of work I usually reach for a nice tall glass of wine, which helps me to procrastinate making dinner. Not that I don’t enjoy cooking – I do immensely – but sometimes I’m just too tired (read: lazy) to cook. Lucky for me the folks at the Friendship Cafe offered a Fall Harvest Menu Demonstration where I would learn how to prepare a meal using seasonal ingredients. As

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City Style

AT HOME / SHOP TALK / THE LOOK / BEAUTY / GET FIT About the Homeowner

Lisa Gendron is the owner of Agroterra Photography and Agroterra Birth, where she focuses on maternity and baby photography. Her studio is located in a converted mill in the Jewelry District.

Photography: Lisa Gendron

Swaddled In Light 1. One of the main criteria for my spaces is no surprise: light. Although I photograph with strobes during some times of day, when able I love to shoot with natural light. Like many photographers, it is an obsession for me. 2. I use these birch wood hooks and clothesline to display some of my favorite baby hats. I specialize in maternity and baby photography and I curate a beautiful collection of textiles and other soft and comfortable props to utilize when photographing babies and women. My whole studio is designed with an emphasis on comfort and beauty. 3. This couch is a great favorite. It’s a piece that makes you feel lovely as soon as you

sit on it. I love it for boudoir shoots and especially maternity – perfect complement to the natural beauty of women. I call it my fainting couch: think Betty Draper. 4. Every client that comes into my studio falls for this piece of simple furniture. It’s cotton and wood framing. Hammocks have such a lovely connotation for most relaxation and simplicity. This piece I ordered from Europe; it’s made by a company called Amazonas. 5. The carved wooden bowl is used as a prop for swaddled newborn shots. I tend to collect pieces with natural fibers, wood, cotton, merino wool and cashmere. It’s all about the handcrafted natural beauty.

November 2014 | Providence Monthly

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Providence Monthly | November 2014

City Style |

The Look

By John Taraborelli

Rafay Rashid Lead singer/guitarist, Ravi Shavi

How would you describe your personal style? My personal style is formal rock n’ roll. I think this style is a strange mixture of various elements across decades that complement yet contradict each other in a way that’s confusing but, hopefully, familiar and interesting to the eye. Usually I’m thinking about whether I have to stop for gas en route to practice while picking an outfit. If it’s the night of a show, I’ll usually put on one of our signature handmade-in-Pakistan vests over the standard uniform. Where do you like to shop? Express is pretty good for standard dress attire. Honestly, I acquire most of my clothing from friends and family. Sometimes it feels like we’re all just swapping through a collective wardrobe. I tend to see my articles of clothing to the bitter end; so shopping is a pretty rare activity for me. Rock n’ roll is often about not caring what you wear. But you take the time to tuck in your shirt and put on a tie. Why? I just like the universality of a black tie and white shirt, tucked. You can go anywhere and not feel out of place. I’m also influenced by mob movies, mod rockers and enjoy the juxtaposition of the wild and tame put together. Also, the shirt probably won’t stay tucked for long. Mainly, I think that the “careless look” of rock n’ roll is a somewhat recent phenomenon that betrays the time and effort put into the aesthetic of our rock n’ roll ancestors. Black tie, white shirt, black pants – that’s about as basic as it gets. How do you make it your own and really stand out? Brown skin! In addition to that, wearing slim fit, skinny tie, weird socks, rips and tears, leather jackets, paint stains and whatever else that wouldn’t be allowed in the service industry. There are few things as classic as a black leather jacket. Where did you get this one and what attracted you to it? It’s a company called Angry, Young, and Poor. They have a website where they sell really tight jackets on the (relatively) cheap. This one, coincidentally, was made in Pakistan, where they’re a lot angrier and poorer on the whole. Still, I’ve sporadically bought threads on this website since I was a young wannabe rebel. The briefcase stands out as an accessory choice… The briefcase belongs to my grandfather who was a journalist in Pakistan. He’s still there and his name is engraved in gold lettering. It was bequeathed unto me and I think it looks great. It has a red velvet interior. I used it for carrying stuff back at school and also as a prop for a poetry/ stand-up routine. Ironically, I do work in a psychiatric office part-time, but don’t use the briefcase.

Photography: Ian Travis Barnard

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City Style |

Get Fit

By Jen Senecal

Get in the Zone

A look at Core Fitness’s exclusive activity tracker

Photography: Amy Amerantes

I clearly remember the days when I would take a step class at the gym and halfway through, we’d all stop to check our pulse. With two fingers on our wrist. And that pulse check wasn’t an indicator of what our fitness levels or progressions were in that moment or up to that point in the workout, it was to make sure we weren’t about to have a heart attack in the middle of the floor in Bally’s cardio room. It’s safe to say, tracking has come a long way since. One of Rhode Island’s longtime fitness centers, Core Fitness & Pilates Mind/Body Studios, has recently launched an exclusive digital screen training class and tracking system program which not only estimates calories burned during exercise, but also uses a heart rate monitor to track your efforts and “zones,” guaranteeing accurate and personalized results that will help you make the most of your workouts. The MyZone system requires a special heart rate monitor that streams live workout information to your online account and to a screen in the class you’re using it with at Core. Basically, you can watch your own workout while it’s happening. Core owner Denise Chakoian-Olney wanted to bring the most innovative technology to her eight-year-old business, so she searched high and low for the best digital system. With 21 years in the fitness industry and multiple athletic certifications under her belt, Denise is passionate about helping her clients achieve their goals and the MyZone technology was the perfect fit. MyZone members can use their systems in the Indoor Cycle and Cardio Circuit Classes, as well as in the private training department. I arrived at Core at the ripe hour of 7:30am on a Saturday morning to check out the MyZone technology during an Indoor Cycle class. I haven’t been to a spin class since 1997, but knew I could probably keep up because of all the endurance training I

work hard to build. I was set up on a bike, put my water bottle in place and began to cycle as Denise coached us. About 23 seconds in, I decided that it was going to take a lot of Universecalling and channeling from within to get my fired up quads through an hour, and that maybe my endurance hadn’t quite found its way to the bike shop yet. While I held my own (and by own, I mean at least four resistance levels lower than everyone else in there), I was most intrigued by the screen in front of me, where the MyZone members’ stats were displayed. There were about eight informational squares, each nicknamed and showing heart rate (BPM), color effort zone (grey, blue, green, yellow or red), percentages of max effort, calories burned and MyZone effort points (MEPs). As Denise brought us up and down through the cycling intervals, she told us which zone we should be in, where our numbers should hit and was able to dictate what could be changed on your individual bikes for those on

the screen who weren’t making it to the preferred workout zone. I loved how personalized the system was. Having it displayed live during a workout not only gave you the drive to work hard, but also held you accountable in a room of other members, who were a community of support. Using heart rate (HR) as a measurement can put members in a position to workout harder, longer and with more determination. The system also allows Core instructors to give an even more individualized approach to fitness. With clients, they can go over their MyZone stats, provide feedback from previous workouts and track progress against a set goal. While there is a central wireless hub inside of Core that registers your MyZone workout after it’s been completed (to store it to your account for future reference), the belts can be worn outside of the studio and will retain up to 16 hours of exercise data, which makes it easy to go on vacation and still keep track of your progress. For the competitive fitness person,

you can focus on your MEPs (MyZone Effort Points – points earned for zones achieved during workout) in relation to others and even challenge friends to competitions. Whether you want to focus on HR, calories, sharing your progress with friends across a network or just plain competition, MyZone supports you in doing so, and you won’t find it anywhere in Rhode Island outside of Core.

Glow & Flow If you didn’t think you’d ever again embrace black light, since freshman year of college a long time ago, you’re wrong. Raffa Yoga hosts Black Light Friday Nights, with one scheduled for

November 21 at 7:15pm. Join in for a one-of-a-kind practice of deep beats, flow, glow and good vibes, without the Saturday morning hangover. Don’t forget to wear white or light colors that will glow in the dark. raffayoga.com

Flex for the Win Veterans Memorial Auditorium will once again host this year’s WBFF New England Fitness Weekend, on November 8. Aside from the numerous physique fitness athletes taking

the stage to compete in what they’ve worked their butts off for (literally), the event will also host a series of workshops in bodybuilding, competition training and fitness modeling. 2championships.com

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November 2014 | Providence Monthly

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Providence Monthly | November 2014

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City Style |

Beauty

By Julie Tremaine

A Downtown Oasis Checking in and checking out at the Spa at the Biltmore

Illustration: Caleigh McGrath

I love Providence, but sometimes, I love being away from Providence. Whether it’s an afternoon in South County spent by the shore, or a weekend mini-break, a moment to recharge my batteries is essential for my peace of mind. The thing is, though, that I’ve been thinking about this whole getting away thing all wrong: I don’t actually need to leave to feel like I’ve had a vacation. This is what I learned one Sunday afternoon at the Spa at the Biltmore. The Biltmore is the city’s only hotel with its own spa – so if you’re taking a staycation, you can shlep from your room to your treatment room in your robe if you so choose – but it’s also easy to visit just for a treatment, and they’re pretty good to locals. Valet in the hotel garage is free with spa treatments, and they offer a 20% discount on services to Providence residents. When I walked in on a Sunday in early fall, I really needed a break. It was one of those weekends that don’t really feel like weekends, filled with obligations and things that had to get done. The scene on Washington Street as I walked to the hotel wasn’t pretty, either. Big crowd, lots of sirens and flashing lights – the kind of thing you’d rather not have to see at all, never mind when you’re trying to give yourself a timeout from your life. Needless to say, I was frazzled when I walked into the spa. But as the receptionist walked me through the makeup application space to the elevator, and brought me upstairs into the treatment area, my temperature changed. The spa space feels like another world. Dim lighting, built-in fountains, neutral colors, serene music playing – everything felt hushed, but in a good way. Once I made my way into the changing room, switched my clothing for a treatment robe and sat down with some cucumber water in the waiting area, I was ready to relax. Barbara greeted me, and brought

me to the room where she’d be giving me a Biltmore Signature Facial. She had warmed the space before I got there, so I basically slid into the treatment bed, closed my eyes and let her do her work. I wish I could tell you more about what happened next, but I was so blissed out from the moment the facial started that I don’t remember much. It’s a total “sorry, not sorry” moment. Barbara was extremely thorough, asking me about my normal skincare, giving me a few tips for better home maintenance (she always tells clients to cleanse twice, to really get the junk out of your skin) – but she did it in such a quiet, gentle way, in between moments of acupressure on my face, neck and scalp, that it didn’t take me out of my zen trance. With the change of seasons in full swing, Barbara focused on hydration and promoting cell turnover, to get rid of my dry summer skin and reveal a fresh face for fall. I left with a glowing face and a quiet mind. Plus, my skin looked so great that I went straight from the spa – with no makeup – to the Hot Club, for one last sunny afternoon cocktail by the water. I wanted to savor every minute of relaxation.

The Spa at the Biltmore 11 Dorrance Street 455-3100 providencebiltmore. com/the-spa.html

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November 2014 | Providence Monthly

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City Style |

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When I first approached

La Tiendita Boutique and Piñata Center from the street, I was greeted by a wall of large, familiar and friendly children’s characters in piñata form smiling at me from the window. I stepped inside to find much more – a breathtaking world of beautiful and vibrant fabrics, cloths and carved leatherwork. Sussy DeLeon, the store’s founder and owner, greeted me with a huge smile before giving me an extensive tour of the space. La Tiendita is an absolute joy to explore. The boutique features a wide variety of products, with something for someone of just about any taste. There were home goods, children’s toys and decorative masks and fashion products, like handbags, scarves, jewelry, hats and cozy sweaters, with some wild and lively colors for an adventurous shopper, and others more muted for the slightly reserved client. But everything was gorgeous, unique and handmade. My eyes were instantly drawn to the shelves of gorgeous handbags, made from leather and a variety of colorful fabrics. The fabrics on the handbags, as well as some of the pillows in the store, are made from recycled Mayan fabrics, particularly, huipil. Huipil is a traditional woven blouse, made completely by hand with intricate and colorful designs, that can take anywhere from two months to a year to complete. “In the Mayan culture, women use a lot of colors,” Sussy explained, “They live in the mountains near volcanoes, so when they are designing the clothes, they are inspired by nature. In Guatemala,

BEAUTIFUL PRE-OWNED JEWELRY

Take a whack at these Guatemalan piñatas at La Tiendita

we have 20 different Mayan groups and every group has their own designs and colors, so you will see a lot of different styles.” The artisans Sussy works with take these blouses and recycle them to make into handbags or pillows. Each one is incredibly beautiful and fun – and not to mention totally one of a kind. Sussy goes back and forth from Guatemala multiple times a year to work directly with the artisans and cooperatives and to give back to the women who work so hard to make these stunning products. Sussy explains that 90% of the proceeds will benefit these women, and she likes to buy from these organizations because besides giving these women jobs and fair pay, they are teaching them new and useful skills. Most of the products in the store feature a tag that tells you exactly how your purchase is benefitting the women and families back in Guatemala. Sussy opened the Piñata Center

after she could not find any genuine Guatemalan piñatas in Rhode Island when she was preparing for her son’s birthday. Her mother brought authentic piñatas over from Guatemala, and they were such a hit among the parents and kids alike that Sussy decided to bring them to Rhode Island through the Piñata Center, which features handmade custom piñatas. Deciding that piñatas alone were not enough, little by little, she began introducing other Guatemalan products to the store. “I thought I needed to add more to it. Since I am from Guatemala, I thought, we have so much art and so many beautiful things that we could add to the store,” explains Sussy. You can find something in just about any price range. Whether you want high-end fashion products like hand carved leather clutches, artisanal jewelry made with precious stones from all over the world (like rare Guatemalan jade) or if you just want something fun and inexpensive, like kitchen decorations, backpacks, beaded jewelry, organic cotton children’s dolls or delicious Guatemalan coffee in vivaciously colored packages, they have that as well. There’s also always something on sale. And not only that – every purchase helps hardworking women in Guatemala and their families.

La Tiendita Boutique and Piñata Center Empire Loan 1271 North Main Street Providence, RI 02904

Providence Monthly | November 2014

Handmade Guatemalan crafts

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Photography: Terace Greene

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Feast

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IN THE KITCHEN / oN THE mENU / rEvIEw / IN THE drINK

Small Space, Big Flavor Pasta Ceci at Enoteca Umberto on Federal Hill

Federal Hill is synonymous with Italian cuisine. Has been and probably always will be. So, whenever there is a new player in the food game on the Hill, it needs something special to really stand out from the crowd. Enoteca Umbertoâ&#x20AC;&#x2122;s casual approach to Southern Italian food definitely does that. Read our review on page 48.

November 2014 | Providence Monthly

Feast |

review

By Stephanie Obodda

A Walk Through Southern Italy Federal Hill’s newest restaurant returns to its roots runs with girlfriend and chef Lia: everything is homemade, locally grown, purchased on Federal Hill or imported from Italy. As you might guess from its name, the Enoteca’s wine list is a focus. An Italian enoteca is traditionally a combination bar and shop, a place to drink and purchase local wines. Umberto coordinates with a wine distributor to import southern Italian wine not found on most local lists. We ordered glasses of the Menhir Primitivo ($8), described as having “lots of swagger,” and the Aglianico D’Irpinia ($12), which had “licorice flavors” and “leather spice.” Both complemented our antipasto. As we were sipping our wine, a farmer from Walker’s Roadside Stand in Little Compton walked in with a crate of heirloom tomatoes. He set aside a perfectly ripe yellow golf ball-sized example, asking Umberto to slice it up for us. What good timing! After this taste, we ordered more of the medium-sized ripe green and yellow tomatoes quartered with buffalo mozzarella. They were enhanced by a hefty grate of flavorful lemon zest and

La Collina Antipasti

Freselle con Pomodoro

fruity Calabrian olive oil, which Umberto noted is sold up the street at Roma. We decided to try a freselle next. As Umberto explained, freselle is a doughnut-shaped whole wheat bread, which is sliced into two thinner layers, then

re-baked until hard. Its long shelf life makes it a household staple in southern Italy. To counteract the crispness, it’s prepared with juicy toppings that soak into and soften the bread. We ordered the Tonno Freselle ($9), topped with imported oil-packed tuna, red onion and pepperoncino. The carb-averse can order the freselle toppings on a salad (though what a shame that would be). Still curious about the wine selections, we made the unorthodox switch to lighter wines. I had the Frappato IGT ($11), a light and fruity red from southeastern Sicily, and my husband had the Lacryma Christi Bianco ($11), a white made from Coda di Volpe grapes grown on the soil of Mount Vesuvius. Returning to the top of the menu, we shared a Bruschetta ($8) with ricotta, artichoke hearts and lemon zest. Each order has three large bruschetti. The other Bruschetta options were tempting as well: Gorgonzola fig prosciutto and cannellini garlic sopressata. Finally, we turned our sights to dessert and chose the Fichi al Cioccolato

ONE MORE BITE: With only three to four indoor tables (depending on their arrangement), Enoteca Umberto is a good candidate for a reservation, especially if your party is larger than two. 48

Providence Monthly | November 2014

Photography: Stacey Doyle

Though I appreciate Federal Hill’s established collection of Italian restaurants, I always find it refreshing to see a newcomer on Atwells. Enoteca Umberto opened in July, but its small size and word-of-mouth marketing mean it’s still a bit of a secret. Atwells was quiet on a mid-week night, and we took our time with a cocktail while browsing the menu. We both chose drinks featuring the sweet, dark Amarena cherry: me, an Amarena Cherry Bellini ($9) and my husband, an Amaro cocktail made with Cappelletti (similar to Campari) and sweet vermouth ($9). The cocktail had some of the components of a Negroni, but was a sweeter and lighter sip. Our La Collina Antipasti for two ($12) featured coppa, hot and regular sopressata, plus three cheeses: piave, fontinella and pepato – a hard sheep’s milk cheese with peppercorns. The platter came with bread, two green olives, two figs and two little circular taralli wine biscuits. Co-owner Umberto explained the philosophy of the Enoteca, which he

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($6), or chocolate-dipped dried figs and the dessert special, a chocolatefilled chocolate panettone topped with Amarena cherries and a large spoonful of mascarpone ($6). We pored over the selection of aperitifs, digestives and liqueurs, many of which we’d never tried. Noting our indecision, Umberto pointed out the Voli, or flight, which includes three ($18). I had a flight with the Stinging Nettle and Lemon Peel Grappa, Amarena Cherry Grappa (both made by the Giovi distillery) and Cardamaro, a digestif made with the cardoon, a bitter relative of the artichoke also used to flavor the more common Cynar. My husband ordered the Dumante Verdenoce Pistachio ($10), a pistachio liqueur. After this journey through the Enoteca’s liquor cabinet,

we returned to reality with a round of macchiatos ($1.50/ea). Though you could approach a meal at Enoteca Umberto in a more traditional order, I liked our slow and erratic ramble through the menu. The small size of the menu and restaurant is advantageous: Umberto makes every diner feel like a welcome guest while Lia gives every dish her full attention. Someone recently asked me if there are any undiscovered pearls in Providence’s restaurant scene. You’d never guess there could be one hidden in plain sight on Atwells.

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November 2014 | Providence Monthly

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Providence Monthly | November 2014

Feast |

In the Kitchen

New Location in Conimicut Village

By Grace Lentini

Cooking with the Maestro John Elkhay on feeding Pvd and the president John Elkhay has been a staple of the Rhode Island dining scene since the 1980s, and with good reason. Since graduating from Johnson & Wales, he has honed his skills in different restaurants and come back to Providence to light up the dining scene by opening up his first restaurant, XO Steakhouse, in 1997. Since then he’s become the Maestro of the Chow Fun Food Group, where he creates the menus and design aesthetic for Rick’s Roadhouse, Harry’s Bar & Burger, Luxe Burger Bar, XO Café and Ten Prime Steak & Sushi. We talked about his passion for food, cooking for the President and his last meal on Earth.

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DEL IV E R S

SMALL LUNCH • BIG LUNCH

Chef John Elkhay at rick’s roadhouse

You’ve had a long and notable culinary career in Providence. What’s the secret to your success? There have been difficult times over my career, both personally and professionally. They say, “what doesn’t kill you makes you stronger,” and this has applied to me throughout my career. But, each experience has helped me to evolve as a businessman and an artist and I kept moving forward, never fearing failure. It has also helped having a great and forgiving business partner in Rick Bready.

Photograohy: Mike Braca

Tell me about how the second Harry’s Bar & Burger location on Federal Hill will be different from the original. Food, menu, quality and pricing will be the same, even the half price burgers between 3-5pm daily. The décor will be what future Harry’s Bar & Burger may look like. Harry’s on North Main Street was a retro design from Chinese Laundry and had too many exclusive and expensive elements to remove (who would remove an Onyx tile floor?). Harry’s Bar & Burger “On the Hill” will be more rustic and industrial, very worn and comfortable. You recently were the guest chef at the Revolving Door restaurant in Newport where you got to showcase cuisine throughout your career. How long did it take for you to perfect these dishes? Perfecting a dish takes a lifetime. When I was doing the menu for the Revolving Door, I knew I wanted my guests to experience food that I cooked in the ‘70s, ‘80s and ‘90s as well as my current works. I also knew that the dishes I chose from the ‘70s and ‘80s needed to

be updated. I could not sleep at night if I served Duck a l’Orange with wild rice, I just couldn’t do it. Why don’t you serve these dishes at your restaurants on a regular basis? This was a unique opportunity to present some past dishes and to work with staff from the ‘80s, ‘90s and beyond. We do serve versions of all the food that we served those nights. They are just presented differently, with the inspiration and execution of each dish aligning with the core concept of the restaurant in which it’s being served. How much experience did you have with barbecue before you designed the menu for Rick’s Roadhouse? I’ve always loved barbecue but never really knew barbecue. I always hire to my weaknesses, and with Rick’s, I was able to hire a nationally-rated barbecue champion to help purchase equipment, train staff and lay-out and design the restaurant. What is the one dish you must try at Rick’s Roadhouse, if you had to choose one? We recently launched a new weekend brunch menu that includes flapjacks the size of hubcaps and huge benedicts, plus an extensive Bloody Mary Bar. When I eat brunch at Rick’s, my must get is our Pulled Pork Benedict: slow smoked pork butt (12 hours) on toasted corn bread with poached eggs and chipotle hollandaise. I understand you cooked for the president! How did you decide what to serve him?

What an honor! I wanted it to be perfect, so I developed several dishes and appetizers and told two of my chefs to collaborate (Martin Lyons, XO Café and Lou Cruz, Ten Prime Steak & Sushi. They cooked for four days to perfect the dishes prior to the event. I was extremely confident but intense – as intense as the situation called for – and it went off without a hitch. I was really proud of our team. What are your thoughts on dining trends versus classic cuisine? There are certain classics that should never be served, there are some that should be served and never touched, then there are classics that should be served and only updated. Is there one piece of advice you can give to aspiring chefs? Work hard and work for many good chefs when you are young – develop your own voice. If it were your last day on Earth, what would be the last meal you ever ate? A Harry’s Bar & Burger Pastrami Burger, salt and pepper fries and tuna spring rolls with Thai dipping sauces.

Chow Fun Food Group Harry’s Bar & Burger Luxe Burger Bar Rick’s Roadhouse XO Café Ten Prime Steak & Sushi Chowfunfoodgroup.com

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November 2014 | Providence Monthly

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Providence Monthly | November 2014

Feast |

on the menu

By Alastair Cairns

Fanciful Feasting

Five chefs collaborate for one night at Gracie’s Dinner by Dames, the five-lady strong supergroup of local chefs are reprising their chef-driven multi-course collaboration, with a second meal on November 2 at Gracie’s. The Dames in question are Melissa Denmark of Gracie’s and Ellie’s Bakery, Jordan Goldsmith formerly of Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc. and Jessica Wood of Fire and Water Restaurant Group. Highlights of the five-course dinner include a Pumpkin and Ricotta Gnudi, Heirloom Squash Custard and Bruleed Farro Pudding. The dinner will be $90 per person and an additional wine pairing is available. For tickets and further info, go to eatdrinkri.com/dames Providence’s Newest Watering Hole The Jewelry District is the focus of much ambition for Providence, and the site of so much change. Unsurprising then, that restaurants share that enthusiasm for economic growth. The area was quickly the number one choice for a brand new restaurant and live music space, The Village. The site on 373 Richmond “had everything we were looking for” says owner Russ Hryzan. Newly opened in October, the location is safe, has a nice patio and is easy to get to. In addition to the pedestrian traffic, it’s just off the highway, with ample parking. Russ says the Jewelry District was attractive because it has “unmet demand for a diverse community.” But perhaps appetite is a better word because the focus of The Village is food, especially providing some new options for the lunch and weekend brunch crowd. At the center of this food focus is executive chef Maura Shea. She describes the food style as American Bar or Gastro Pub style food. If you’ve had too many overwrought attempts at mac and cheese, “gastro pub” may tend to cause your eyes to glaze over, but in addition to more carefully prepared versions of the staples like pizza and burgers, there’s a bit more of interest here. Maura is known for her Arancini in a pink truffle sauce, as well as the LGBT, with lettuce, guacamole, bacon and tomato on Texas toast. For brunch she’ll be preparing eggs Benedict with a rotating selection of Hollandaise sauces, as well as Maple Bacon French Toast and Lemon Pancakes.

dinner By dames returns November 2 to Gracie’s

Finally, it wouldn’t be a village without a watering hole. First, the compulsory: there are eight beers on draught and a full wine selection. In addition there are espresso drinks, frozen drinks and more, but where Stacy Iasimone, Pride’s Bartender of the year, really stamps her own identity is through her mixed drinks and a killer sangria menu. 373 Richmond Street, Providence. 228-7222, thevillageri.com Pat’s Pastured’s Pawtucket Premiere Pat’s Pastured cart, you know, the pasture-raised, crowd-sourced, popup, hyphen-rich purveyor of breakfast sandwiches rolls from the Hope Street Farmers Market and into the weekly rotation at the Pawtucket winters market in November. For information on when you can know the joy of eating a sausage and egg while buying sausage and eggs, check the Pat’s Pastured website, and stay tuned for news on their food truck. patspastured.com Pawtucket Wintertime Farmers Market Opens The Pawtucket Farmers Market returns in November, and thank god, because where else are you going to be able to buy a ukulele, learn how to weave a basket and buy pastured leg of lamb on a Saturday? All your old friends are there, but there will be some new faces too, like that Ziggy guy at Fox Point Pickles. Don’t make eye contact, you’ll

buy pickles. 1005 Main Street, Pawtucket. www.farmfresh.org Clean Plate Opening Clean Plate has moved in at the site of the now closed Deville’s on Water Street. Clean Plate RI offers traditional American lunch and breakfast Tuesday through Sunday from 8am to 2pm. Slated to open in October, at time of reading you ought to be able to test out their Reuben with Gruyère cheese on Iggy’s bread, or French toast breakfast sandwiches. 345 South Water Street, Providence. 6218888, cleanplateri.com Flan Y Ajo and Bodega Malasaña Finally Move In Together Diego Perez, owner of both Flan Y Ajo and Bodega Malasaña has seized the opportunity to combine his two properties into one larger space. He probably didn’t need to spend time in the Knowledge District to consider the synergy of tapas and wine, but in addition to saving himself a walk, now all his faithful flaneurs will be able to enjoy wine pairings in a larger, but still intimate setting. The combined restaurant is expanding into part of the reconfigured former Tazza space, and, apparently a diva, is now simply named Flan. Flan will offer the same excellent locally sourced food combined with well-selected imports in a revolving tapas menu. 186 Union Street, Providence. 432-6656

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November 2014 | Providence Monthly

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Say “coffee” and “booze,” and nine out of ten people’s brains turn to Irish coffe – not that there’s anything wrong with that. Certainly I’ve chugged my share of steaming, spiked mugs, especially as days grow shorter and colder. Still, merging everyone’s favorite, socially-acceptable vices can be a vastly more creative exercise. New Harvest Coffee Roasters’ downtown offshoot shows how it’s done, turning out inventive, often locally-

AND JUST IN TIME FOR THE HOLIDAYS…

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Providence Monthly | November 2014

New Harvest Coffee marries booze with seasonality

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November 2014 | Providence Monthly

RHODY BITES A Sponsored Statewide Dining Guide

view our full restaurant Profiles on RhodyBites.com

Harry’s Bar & Burger Burgers and a bar

– what more could we ask for? Harry’s is a great spot to grab lunch with a co-worker or spend your night out eating and enjoying their huge selection of craft beers, as well as the option to drink out of a 68oz beer boot. The mini burgers are built with the freshest, local ingredients and 100% pure Hereford beef. After burgers, try some of Harry’s original desserts like the Chocolate Crack; you’ll be addicted. Harry’s Bar & Burger earned the

spotlight from no less of an authority than Zagat, and a glance at the menu makes it easy to see why. Harry’s offers burgers topped with everything from simply cheese to mushrooms, house made chili and more. The perks at Harry’s don’t end with their delicious burgers and great beer. Their bar menu not only features artisanal cocktails, but also hard milkshakes and floats, so you can enjoy a childhood treat with an adult twist.

Insider Tip: Get an early (and cheap) start of dinner with half-price burgers every day from 3-5pm.

121 N Main St, Providence • 401-228-7437

2 Pauls’ City Grille Comfort food with a family feel. 315 Waterman Ave, East Providence, 228-7285. BrLD $-$$

fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 2136615. LD $$ Caprice Restaurant & Bar Upscale Italian, romantic atmosphere. 455 Main St, East Greenwich, 398-2900. D $$-$$$

Andreas Authentic Greek food since 1966. 268 Thayer St, Providence, 3317879. BrLD $-$$

Casa Della Luce American/Italian bistro and gourmet pizzeria. 105 Franklin St, Westerly, 637-4575. LD $$

Arturo Joe’s Italian food close to the beaches. 140 Point Judith Rd, Narragansett, 789-3230. LD $$

CAV Eclectic cuisine and art in a historic setting. 14 Imperial Place, Providence, 751-9164. BrLD $$-$$$

Aspire Seasonal Kitchen Contemporary New England fare. 311 Westminster St, Providence, 521-3333. BBrLD $$-$$

Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$

Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$

Chapel Grille Gourmet food overlooking the Providence skyline. 100 Chapel View Blvd, Cranston, 944-4900. BrLD $$$

Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, 508-999-6975. LD $$

DeWolf Tavern Gourmet American/ Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$

Bon Asian Bistro Sushi and hibachi, stylish bar scene. 1386 Atwood Ave, Johnston, 270-0777. LD $$

DiMare Seafood Fresh seafood restaurant and market. 2706 South County Trail, East Greenwich, 885-8100. LD $$-$$$

Breachway Grill Classic New England

Dragon Palace Fresh sushi and Asian

cuisine. 733 Kingstown Rd, Wakefield, 789-2308. LD $-$$ Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$ Enn Japanese Creative sushi and Japanese food. 600 George Washington Hgwy, Lincoln, 333-0366. LD $$ East Side Creamery & Diner Neighborhood diner and ice cream shop. 170 Ives St, Providence, 865-6088. BrLD $ Fieldstones Relaxed family setting, something for everyone. 980 E Main Rd, Portsmouth, 293-5200. LD $$ Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$ Giros Hometown Grille Pub-style food, friendly service. 501 High St, Peace Dale, 887-752-0794. BrLD $-$$ Guytanno’s Cafe Inspired international cuisine. 62 Franklin St, Westerly, 3846221. LD $$ Hanley’s Ale House Full service pub, great fun. 52 Pine St, Providence,

861-0001. LD $-$$ Harry’s Bar & Burger Creative sliders and cocktails. 121 N Main St, Providence, 228-7437. LD $-$$ Iggy’s Doughboys & Chowder House Classic clam shack fare, plus famous doughboys. 889 Oakland Beach Ave, Warwick, 737-9459; 1157 Point Judith Rd, Narragansett, 783-5608. LD $ Kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Providence, 331-8111. LD $-$$ Kon Asian Bistro Sushi and hibachi, stylish bar scene. 553 Main St, East Greenwich, 886-9200. LD $$ Lim’s Restaurant Upscale Thai and fresh sushi. 18 South Angell St, Providence, 383-8830. LD $$ Lobster Pot Serving traditional New England classics and seafood. 119 Hope St, Bristol, 253-9100 Br L D $$-$$$ Luxe Burger Bar Build your own creative burger. 5 Memorial Blvd, Providence, 621-5893. LD $ Mariner Grille Creative seafood, pub

Key: B breakfast Br brunch L lunch d dinner $ under 10 $$ 10–20 $$$ 20+ 56

Providence Monthly | November 2014

Photography: Melissa Stimpson

10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 4532333. LD $$$

Harry’s Bar & Burger

atmosphere. 140 Point Judith Rd, Narragansett, 284-3282. LD $$ McBlarney’s County Tap Modern, upscale pub with daily specials. 632 Metacom Ave, Warren, 289-0887. LD $$ McBride’s Pub Traditional Irish pub fare in Wayland Sq. 161 Wayland Ave, Providence, 751-3000. LD $$ Meeting Street Cafe Huge sandwiches and cookies. 220 Meeting St, Providence, 273-0166. BLD $ Mews Tavern Family dining, with a whiskey bar. 456 Main St, Wakefield, 783-9370. LD $-$$ Mia’s Prime Time Café Upscale café cuisine by the Pawcatuck River. 1 West Broad St, Pawcatuck, CT, 860-5993840. BLD $$ Mile & a Quarter Eclectic cuisine and wine bar. 334 South Water St, Providence, 331-1500. LD $-$$ Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$ Nonni’s Italian Restaurant Traditional Italian eatery and pasta shop. 1154 Stafford Rd, Tiverton, 624-3087. LD $$ Oak St. B&B Delicious, inventive burgers and breakfast. 87 Oak St, Westerly, 315-2520. BLD $ Oceanside at the Pier New England fare overlooking the Atlantic. 1 Beach St, Narragansett, 792-3999. BrLD $$ Paragon & Viva Contemporary dining and nightlife. 234 Thayer St, Providence, 331-6200. BrLD $-$$ Parkside Rotisserie & Bar American

bistro specializing in rotisserie meats. 76 South Main St, Providence, 3310003. LD $-$$

Seasons Fine dining at the Ocean House. 1 Bluff Ave, Westerly, 584-7000. BLD $$$

The Twisted Vine Romantic wine bar with tapas and full meals. 3 Canal St, Westerly, 596-4600. D $$

Pavilion Steakhouse & Banquets Grand, banquet-hall style dining. 15A Frontier Rd, Hopkinton, 377-9900. BrLD $$$

Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich, Smithfield. sienari.com D $$-$$$

Tolento’s Ice House Grille Upscale bar featuring authentic Cajun food and more. 1460 Mineral Spring Ave, North Providence, 353-3100 . LD $-$$

Phil’s Main Street Grille Classic comfort food; great rooftop patio. 323 Main St, Wakefield. 783-4073 BBrLD $

Simone’s Gourmet brunch followed by upscale Mediterranean cuisine. 275 Child St, Warren, 247-1200. BLD $$-$$$

PJ’s Pub Mediterranean-influenced pub food. 135 Boone St, Narragansett. 401-789-3200. LD $-$$

Sweet Cakes Coffee shop and gourmet bakery. 1227 Kingstown Rd, Peace Dale, 789-5420. BL $

Portsmouth Publick House Gourmet pub food with a variety of spirit flights. 1 King Charles Dr, Portsmouth. 6822600. BrLD $-$$

T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, 946-5900. BL $

Public Kitchen & Bar American food with changing daily inspirations. 120 Francis St, Providence, 919-5050. BrLD $-$$

Tara’s Tipperary Tavern Oceanside Irish-American pub fare. 907 Matunuck Beach Rd, Matunuck, 284-1901. BLD $

Rasa Authentic and contemporary Indian. 149 Main St, East Greenwich, 3982822. LD $$

Tavern by the Sea Waterfront European/American bistro. 16 W Main St, Wickford, 294-5771. LD $$

Two Ten Oyster Bar & Grill Enjoy fresh seafood and sushi by the salty water. 210 Salt Pond Rd, Wakefield, 782-0100. LD $$-$$$ Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337 LD $-$$ UMelt Fun twists on grilled cheese. Providence and Kingston, 383-6732. LD $ Vetrano’s Ristorante & Pizzeria Italian cooking like grandma made. 130 Granite St, Westerly, 348-5050. LD $$ Vittoria’s NY Pizza Best pizza north of Manhattan. 224 Post Rd, Westerly, 3221901. LD $-$$

Rasoi Vegetarian-friendly Indian cuisine. 727 East Ave, Pawtucket, 7285500. LD $$

The Coast Guard House Upscale New England fare with Bay views. 40 Ocean Rd, Narragansett, 789-0700. LD $$-$$$

Waterman Grille Riverfront New American dining. 4 Richmond Sq, Providence, 521-9229. BLD $$$

Red Stripe Casual French-American bistro. 465 Angell St, Providence, 4376950. BrLD $$

The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$

Wes’ Rib House Missouri-style BBQ, open late. 38 Dike St, Providence, 4219090. LD $$

Rick’s Roadhouse House-smoked barbecue. 370 Richmond St, Providence, 272-7675. LD $-$$

The Malted Barley Gourmet pretzels and craft brews. 42 High St, Westerly, 315-2184. $

Whiskey Republic Delicious dockside pub fare. 515 South Water St, Providence, 588-5158. LD $-$$

Rue De L’Espoir American cooking with French soul. 99 Hope St, Providence, 751-8890. BBrLD $$

The Restaurant at Weekapaug Inn Quintessential New England fare. 25 Spray Rock Rd, Westerly, 322-0301. BLD $$$

XO Cafe Creative cocktails and New American fare. 125 N Main St, Providence, 273-9090. BrD $$

Scampi Seafood and Italian with expansive water views. 657 Park Ave, Portsmouth, 293-5844. LD $$

The Sea Goose Seafood with New England and Southern flair. 265 Post Rd, Westerly, 315-0788. LD $$-$$$

Zooma Trattoria Fresh Italian using house-made pasta. 245 Atwells Ave, Providence, 383-2002. LD $$

Worth The Drive:

84 Tavern on Canal

Photography: Hilary Block

At 84 Tavern

on Canal Executive Chef and owner Christopher Champagne and his staff prepare every dish fresh to order so that guests can enjoy expertly crafted cuisine made with the utmost care. Stop by for brunch, lunch or dinner

and treat yourself to unique dishes like a Watch Hill omelet (crab, tomatoes, artichokes and Swiss cheese), three versions of poutine and much more, and be sure to grab a drink from their extensive bar list… they even have wine on tap!

Can’t-miss dish: The ‘84 Burger’ - Atwells Gold cheddar cheese, sweet pickle chips, bacon and onion marmalade. Add an over-easy egg to complete this heavenly creation. 84 Tavern on Canal

For full restaurant profiles, go to RhodyBites.com

15 Canal St, Westerly • 401-596-7871 @RhodyBites

facebook.com/RhodyBites

November 2014 | Providence Monthly

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Get Out

EVENTS / ART / MUSIC / THEATRE

Craftopia returns to Hope Artiste Village November 16

Top 5 in November 1.

November 16: With just 39 shopping days left until Christmas, it’s probably best you swing by Hope Artiste Village and stock up on some goodies at Craftopia. The semi-annual event is chock full of original art, craft, food and fun. This installment promises to be even better than the last with more unique merchandise for sale from artisan jewelry to home décor; there’s something to please the fussiest of family members. Once you’ve loaded up your reusable bags, be sure to grab a delicious snack from one of the on-site food trucks. $1. 10am-4pm. 1005 Main Street, Pawtucket. rhodycraft.com.

November 4-9: Currently on its North American Tour is the play that incites visions of rainbows and bare, hairy chests. Visit PPAC for Joseph and the Amazing Technicolor Dreamcoat, a theatrical extravaganza featuring music by Andrew Lloyd Webber. $50-$77. 1pm, 2pm, 6:30pm, 7pm, 7:30pm & 8pm show times. 220 Weybosset Street. 421-2787, ppacri.org.

November 1-30: The Sandra Feinstein-Gamm Theatre presents Hedda Gabler by Henrik Ibsen, directed by Tony Estrella. It’s a tale of a beautiful but haunted 1889 woman who returns from her honeymoon already bored of her academic husband. $30-$49. 172 Exchange Street, Pawtucket. 723-4266, gammtheatre.org.

November 13: See Blue, an experimental work comprising a single shot of saturated blue color and a narrated soundtrack suggesting filmmaker Derek Jarman’s fading eyesight and the mental, physical and emotional strain caused by AIDS. Discussion follows. Free with admission. 6:30pm. 224 Benefit Street. 454-6500, risdmuseum.org.

November 2: Dancers will be shaking their tail feathers at the Middle Eastern Belly Dance Showcase, an event that will also feature a holiday bazaar and silent auction. All proceeds will benefit the Dana-Farber Cancer Institute. Shopping for a cause? Sign us up! $22 adults; $15 children. 2pm-6pm. 60 Rhodes Place, Cranston. kaninadance.com.

November 2014 | Providence Monthly

Get Out |

Calendar

By Erin Balsa

This Month November 1: Welcome the month of November with some dazzling fun for the whole family. Illusionist Lyn Dillies comes to the Park Theatre, bringing her special blend of magic and illusions to Rhode Island. $15-$25. 7pm. 848 Park Avenue, Cranston. 467-7275, parktheatreri.com. November 1-2: Follow six awkward adolescents through their championship quest with the 25th Annual Putnam County Spelling Bee. This funny play is a charming coming-ofage tale in which the audience can participate. Ages 12 and up. $12-$15. Jenks Auditorium, Division Street, Pawtucket. 726-6860, thecommunityplayers.org. November 1-16: The Ocean State Theatre Company presents Dial M for Murder, a play by Frederick Knott. Tony plans on killing his wife for money and arranges the perfect murder. See what mischief unfolds in this suspenseful murder thriller. $34-$49. 1245 Jefferson Boulevard, Warwick. 921-6800, oceanstatetheatre.org. November 1-30: David Winton Bell Gallery presents SHE: Picturing Women at the Turn of the 21st Century, a selection of paintings, sculptures and videos. From pop art renderings to reproduced images from soft porn, the exhibition is accompanied by artist talks. 64 College Street. 863-2932, brown.edu/campuslife/arts/bell-gallery. November 4 & 18: Take a Guided Architectural Library Tour at the historic Providence Public Library on the first and third Tuesday of every month. The downtown library is a gem just waiting to be explored. Free. 10:30-11:30am. 225 Washington Street. 455-8000, provlib.org. November 4-25: Head to Trinity Brewhouse every Tuesday night for Stump! Trivia. Winning teams go home with prizes so be sure to bring your smartest friends. 8pm. 186 Fountain Street. 453-2337, stumptrivia.com.

November 5: If you’ve ever wondered what goes on at The Steel Yard, now is your chance to find out. The Yardies offer free public tours on the first Wednesday of every month. Stop by and say hi. Tours are given by a different staff member each month. Noon. 27 Sims Avenue. 273-7101, thesteelyard.org. November 6-27: Each Thursday stop into Bin 312 for a free Wine Tasting. The shop is full of eclectic, exclusive and interesting wines. Find your new favorite and be sure to share. It’s the perfect way to kick off the morning… or to cap off the work day. 312 South Main Street. 11am-9pm. 714-0040, bin312.com. November 7-9: See custom furniture, home décor and accessories at the 19th Annual Fine Furnishings Show. Experience demonstrations and enjoy a cash bar and live music, too. $10. 4-8pm Fri; 10am-6pm Sat; 10am-5pm Sun. Pawtucket Armory Arts Center, 172 Exchange Street, Pawtucket. finefurnishingsshows.com. November 7-28: Check out the weekly Coffee Tasting at New Harvest Coffee Roasters. Each Friday, visitors to their Hope Artiste location can sample and learn about coffees from around the world. Free. 3-4pm. 105 Main Street #108, Pawtucket. newharvestcoffee.com. November 10: Catch the second installment of AUREA at Slater Mill. This month’s theme is Anthem for Doomed Youth and includes a 60-minute performance followed by a post-show reception with the artists. 7:30pm. $8 student with ID; $25 senior; $30 adult. 67 Roosevelt Avenue, Pawtucket. 7258638, slatermill.org. November 12: Head to Columbus Theatre for Mike Doughty’s World-Renowned, Award-Winning Question Jar Show where Doughty and sideman Andrew “Scrap” Livingston pick audience questions and requests out of a jar. $20$23. 7pm doors; 9pm show. 270 Broadway. 621-9660, columbustheatre.com.

November 1-15: Artist Anthony Tomaselli will be exhibiting work at Gallery Z this month via his People, Place and Time exhibition, which will run through November 15. Join Tomaselli on the first of the month for an Artist Talk and Demonstration. 2-4pm. 259 Atwells Avenue. 454-8844. galleryzprov.com. November 12: Artists of all skill levels are invited to Paint Night at the Zoo where you’ll enjoy an instructor-led painting workshop. Create a masterpiece that you’ll be proud to hang up at home. One glass of wine is included in price for 21+. Geared for ages 16 and up. $35. 6:30-9pm. 1000 Elmwood Avenue. 785-3510, rwpzoo.org. November 13: The New Orleans Suspects are playing in Pawtucket at The Met to promote their new CD, Ouroboros. The band is composed of bass, drums, saxophone, guitar, keyboards and vocals. $15 advance; $20 day of. 8pm doors; 9pm show time. 1005 Main Street, Pawtucket. 729-1005, themetri.com. November 13: The very funny Dave Attell comes to the Comedy Connection for one night only. Attell is a stand up comedian who has been featured on The Late Show with David Letterman, The Howard Stern Show and more. 18 plus. $25. 8pm. 39 Warren Avenue, East Providence. 438-8383, ricomedyconnection.com. November 18: See American hip-hop group Atmosphere (aka Slug and Ant)

this month at Lupo’s. The duo is performing with opening acts Prof and Dem Atlas. All ages. $22.50 advance; $25 day of; $30 reserved. 7:30pm doors; 8:30pm show. 79 Washington Street. 331-5876, lupos.com. November 19: Attend the next PVD Hoot open mic night, which features a stage and sound set up to accommodate all your musical needs. New Harvest Coffee and Narragansett Beer will both be on site for purchase. Free. 7-10pm. Anchor, 42 Rice Street. pvdhoot.com November 20: It’s the third Thursday of the month, which means it’s Gallery Night Providence, your chance to hop aboard the art bus and visit up to 24 art galleries in the city. Guided tours begin at 5:20pm and leave every 20 minutes, ending at 7pm. You can also drive or walk. One Regency Plaza. gallerynight.info. November 20: The popular Drag Bingo features surprise guests, musical interludes, witty jokes and over $2,000 in cash and prizes. The fun goes down the third Thursday of each month. $20.

ONLINE EXCLUSIVE For an up-to-date statewide calendar and to submit your own listings visit providenceonline.com 62

Providence Monthly | November 2014

Get Out |

Calendar

By Erin Balsa

Fine Thai and SuShi ReSTauRanT Good HealtH StartS WitH Good Food

November 22: Straight from the mind of author Steven King is the exciting new play Ghost Brothers of Darkland County, which features music by John Mellencamp. It’s billed as a Southern gothic supernatural musical of fraternal love, lust, jealousy and revenge. $39.50$79.50. 8pm. 1 Avenue of the Arts. 2211467, vmari.com. November 22: Visit the Museum of Natural History and Planetarium for MNH Community Day, a day that is jam packed with a planetarium show, museum vault tours and fun family activities. Two new exhibits will also be opening. 1-3pm. 1000 Elmwood Avenue. 7859457. providenceri.com/museum. November 23: Inked Magazine presents Suicide Girls: Blackheart Burlesque at Fete. Viewers gain a new appreciation of the art of burlesque as these alternative ladies take the stage. All ages. $18.50$25; $75 VIP. 9pm doors. 103 Dike Street. 383-1112, fetemusic.com.

November 28: The Providence College Friars men’s basketball season is in full swing. Root for the home team and cheer for this year’s freshest talent at the PC Friars vs. Yale University game at the Dunkin’ Donuts Center. 4pm. 1 LaSalle Square. 865-4672, friars.com. November 28: God bless America. The classic rock band has been performing together for 44 years now and will grace Twin River’s event center this month, playing your favorite songs including “A Horse With No Name” and “I Need You.” $25 and up. 8pm. 100 Twin River Road, Lincoln. 723-3200, twinriver.com. November 28: Do good for your wallet and for the environment by sponsoring this annual green initiative. Attend the Buy Nothing Day Winter Coat Exchange on the State House Lawn. Drop off a coat you no longer wear or pick up a coat that’s new to you. If you’re feeling adventurous do both. Free. 10am-2pm. 82 Smith Street.

Way l a n d S q u a r e 18 South Angell Street, Providence • 383-8830 • www.limsri.com Tues-Thurs 11:30-10pm• Friday & Sat 11:30-10:30pm • Sunday 12-9:30pm

Barefoot in the Park a comedy by

Neil Simon

Nov. 20 – Dec. 21

CHARLIE THURSTON & REBECCA GIBEL

6pm doors; 7pm start. 1612 Elmwood Avenue, Cranston. 521-3603, aidscareos.org.