SO Rhode Island November 2016 by Hey Rhody Media Co.

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Over 37 wooded acres – proposed 14 lot subdivision plus 3 bed colonial reproduction home. All plans, engineering and septic designs in place for final approvals – available for your review. $895,000 Jack, ext. 102

Welcome to this rare, bright Brookshire model located in a conveniently located over 55 community. Condo has 2 master bedroom suites on the 1st floor, granite kitchen w/SS appliances, living room w/gas FP, walkout basement, expanded driveway, & more. Move in condition. $492,000 Betty, ext. 107

NORTH KINGSTOWN: SAUNDERSTOWN

NARRAGANSETT: PIER AREA

SOUTH KINGSTOWN: DOCKRAY

Bay views from this totally updated pristine 4 bed home with 3 full baths. Fireplaced open living/dining/ kitchen. Offers guest quarters w/family room, bedroom, private entrance & patio. Nestled on 1 wooded acre of rolling lawns. Private club with beach, boating, & tennis on Narragansett Bay. $489,900 Jack, ext. 102

Sprawling 4 bed, 2-1/2 bath ranch with a perfect in-law wing set on a private lot. New heating system, Corian counters and tile floor in kitchen. Sun-filled, oversized deck, screened porch. Perfect house for entertaining with room for everyone! One mile to ocean beach, restaurants, and bike path. $475,000 Kathy, ext. 114

Quality constructed 4 bedroom, 2-1/2 bath home on a beautifully landscaped lot with an in-ground pool - prime location – close to town. Plenty of room to entertain. Some updating needed to make this house your home. $464,900 Linda, ext. 101

NARRAGANSETT: OCEAN BREEZE

N. KINGSTOWN: HAMILTON HARBOUR

SOUTH KINGSTOWN: POTTER POND

Relax on your private balcony and soak up the ocean breezes. Fully renovated 2nd floor unit with hardwoods, granite counters, SS appliances, central air, & more. Master bedroom has large walk-in closet, great room, dining area, extra storage room. Ten minute walk to the beach. $249,000 Marnee, ext. 109

Unobstructed water views from this stunning corner end unit with incredible light! Two bedrooms & 2 baths. Master bath was recently renovated. Immaculate condition, hardwoods, loft feel. Pool, clubhouse, direct access to Bissel Cove. Minutes to Newport, Narragansett, & highways. $235,000 Kelly, ext. 124

Waterfront! Beautiful views across the pond. Spectacular sunrises and sunsets. Raw land – buyer will need to obtain all permits. Great area for walking – private yet close to town. $100,000 Linda, ext. 101

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SO RHODE ISLAND | November 2016

Figured Woods, Found Objects, A Little Motion for the Magic Birthdays, Weddings, Anniversaries, Special Occasions Bring Me Your Found Objects

Henry J. Gauthier, Owner 460 Tower Hill Road, Wickford 640-9435 • studio460gallery.com henry@henrygauthiersculptor.com Wed, Thur, Fri. Noon to 5pm Sat. Noon to 4 Sun., Mon, Tue. By appointment or by chance

Contents November 2016

Photography by (clockwise from top) Hilary Block, Brian DeMello, Grace Lentini, Tony Pacitti

Local chefs give us their secrets for simple – and delicious – cooking

Summer’s always on the menu Caption text

PG at Breachway Grill hkjhkjhlkjhlkjh

Easy living on Boone Lake

This Month

Every Month

25 The Highest Honor

11 Editor’s Note / Letters

The Tomaquag Museum receives the highest award a museum can get

31 In Their Kitchens

Area chefs reveal their culinary secrets during cooking classes

12 Online Happenings 15 So Happening

All hail Greene’s Pumpkin King 16 So & So 21 Social Network

39 So Stylish

Spa Mosaic makes its triumphant return 41 Life/Style 44 Style Tastemaker 47 Shopping

The Tomaquag Museum tells the story of Rhode Island's Indigenous people

51 So Delicious

Breachway Grill preserves the flavors of summer 52 Review 55 Foodie Journal 56 Tastemaker 58 Dining Guide

65 So Entertaining

Your guide to South County entertainment 66 Calendar

68 So Approved

A seasonal sweet fix with delicious caramel apples

On the Cover: Apple and Celeriac Soup prepared by Chef Jeanie at Ella’s Fine Food and Drink in Westerly. Photographed by Hilary Block November 2016 | SO RHODE ISLAND

1070 Main Street, Suite 302, Pawtucket RI 02860 Fax: 401-305-3392 • Mail@ProvidenceOnline.com SoRhodeIsland.com For advertising rates call: 401-305-3391

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Content Coordinator Caitlin Howle @CaitlinMoments

Art Director Meghan H. Follett

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Assistant Art Director Katie Leclerc

Graphic Designer Nicholas DelGiudice Nicole R. Hudon

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90s and as owner of East

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Providence Media since the

AND

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Since 1948

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Account Managers

To receive your free report (available while supplies last) call toll free 1-800-689-1123 or go to www.rhodeislanddiabetes.com

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Publishers Barry Fain Richard Fleischer John Howell

ally want to spend more time with my grandkids,” she says, pointing out that she’s planning to close her East Greenwich shop by November 1. “It’s been a wonderful journey, but I’m ready to slow down and enjoy my family.” Thanks for

Dan Schwartz: DanS@ProvidenceOnline.com Stephanie Oster Wilmarth: Stephanie@ProvidenceOnline.com Contributing Photographers Blink of an Eye Photography Hilary Block Marylou Butler

Ron Cowie East Greenwich Photo Grace Lentini Tony Pacitti

Contributing Illustrator Alison Blackwell Contributing Writers Erin Balsa Alastair Cairns Todd Corayer Claire Flanagan Amanda Grosvenor Lauri Lee Jaylynn McClendon Andrea McHugh: @NewportStyle Rebecca Remillard Stacey Place: @RIDining Jen Senecal: @JenSenecal Bethany Vaccaro John Taraborelli: @JohnnyTabs Interns Jayne Guertin Kemill Logarta Evan Tagen

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We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission. Copyright ©2016 by Providence Media, All rights reserved. Distributed by Special Delivery.

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Fun-Filled Family Entertainment

Editor’s Note

Your Home Restaurant In an era of convenience food – meals to go, online food ordering, deliverable groceries – it’s increasingly rare to spend time preparing a great meal at home. Ways to save you time are fine, especially if it means more time with your family, but if there’s any time to ramp up your culinary skills, it’s this month. The holiday season starts the minute that turkey hits the table, and you’re going to be eating (and eating well) for a solid five weeks afterwards. This month, we take a bite out of cooking classes from some of South County’s most delicious

restaurants. Before the madness of the holidays descends, take an afternoon to pick up a few new tricks of your own. Your family will thank you.

Letters

A Response From Local Superintendents In its October edition, So Rhode Island magazine highlighted three South County charter schools [“The Great Charter School Debate,” October 2016], describing “innovative educational practices,” lower student-teacher ratios and impressive test scores. We are concerned that since the focus of the article is solely on South County charter school options, our local noncharter public schools are not mentioned at all, all of which have their own innovative practices, similar ratios and impressive results. When looking at South County public school offerings from a broader perspective, the issue of the necessity to have these publically funded charter options becomes dubious. North Kingstown, Chariho and other South County districts offer some of RI’s highest performing schools. In the local area to Compass and Kingston Hill are several elementary schools that have received the RIDE distinction of “Commended” (its highest status) and “Blue Ribbon” status from the US Department of Education. Hamilton Elementary (Commended), Stony Lane Elementary (Blue Ribbon) and Fishing Cove Elementary (highest performing El in NECAP science 2016) are examples. Further, the Chariho elementary schools collectively ranked highest in Rhode Island in NECAP science 2016. Compass and KHA also draw away from other Commended and Blue Ribbon Schools in Chariho, South Kingstown, Narragansett and Exeter/ West Greenwich. These state and federal commendations are received for strong academic performance, excellent academic, social and special educational supports,

and for strong parental satisfaction with all that these school communities offer. While there are certainly communities, particularly those from economically disadvantaged urban areas, where one can understand the need to offer educational alternatives, is there really such a need in South County? If resources to public education were plentiful and our schools were underperforming, perhaps we could justify more choices on top of our already strong public school offerings. In NK, over a million dollars annually is funneled from its school department to pay for charter tuitions, in many cases to schools that do not perform as well. Significant dollars are also removed from Chariho and other South County districts. If those same students were to attend their local schools, the costs would be dramatically less since the infrastructure is already in place to accommodate them. Those saved funds could then be used for the benefit of all our students or to reduce the burden on taxpayers. It is important for parents from South County to realize that their public school systems are amongst the finest in the state and nation and that, for the good of all of our children, they need our support. I hope that So Rhode Island and other local papers will do more to provide a much-needed broader and balanced context to the “great debate.”

BABS BABSetc.com

Phil Auger, Ph.D. Superintendent of North Kingstown School Department Barry J. Ricci Superintendent of Chariho Regional School District

Send us a letter Email SO RI a letter to the editor to Mail@ProvidenceOnline.com and it could be published in an upcoming issue.

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153 Old Tower Hill Road Wakefield • 783-8074 5600 Post Road East Greenwich • 885-0606 BEnny’s Plaza

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NEWPORT RESTAURANT

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N NEWPORT & BRISTOL COUNTY

November 4-13

$16 LUNCH $35DINNER three-course

3 0 S E c O N D cO O k I N G c L a S S Want to try your hand at one of the simple and delicious recipes we learned during our cover story? Head to SoRhodeIsland.com and learn how to make Chez Nicole’s Zucchini Gratin in our 30-second recipe video.

Scenic fall hikes, outdoor festivals, Halloween fun and more!

Fall 2016 Free

H E y R H O Dy Fa L L G U I D E

www.HeyRhody.com

Get lost in a

corn maze Take a sip of local

Oktoberfest brews Walk through RI’s

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Visit HeyRhody.com to find out how to make the most out fall in Rhode Island. From apple picking to pumpkin spiced everything, there’s plenty to be excited about this season.

Fall

into

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Make the most of the season with our annual fall guide

Pick your own apples at Pippin Orchard in Cranston

S H OW U S H OW yO U aU t U m N We want to see how you do fall in the Ocean State. Follow and tag us on Instagram with #HeyRhody. Who knows, you might even win some cool stuff while your at it.

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FO L LOW U S Because we’re all about South County on social, too

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Hey Rhody newsletter at SoRhodeIsland.com 12

SO RHODE ISLAND | November 2016

Providence november 3-6

cable car cinema + RIsd museum

Newport november 10-13

Newport art museum + jane pickens theater

Join us for opening night THursday, November 3rd

tickets & schedule providencecinematheque.com

5:30-9:00pm reception & film

Q&A following screening with director ben nabors & john caserta head of risd graphic design

The providence art & design film festival is a curated series focused on the diverse disciplines within art + design and their impact on culture and society around the world

risd museum / metcalf auditorium 20 n main st providence ri 02903

November 2016 | SO RHODE ISLAND

November 17 th 5-8pm

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Invite your friends and come celebrate with us as we give thanks to you, our customers. Enjoy a glass of wine and delicious food by Nutritional Nosh. It will be a fun evening filled with discounts and giveaways!

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So & So â&#x20AC;˘ Social Network

Photography by Tony Pacitti

So Happening

The Pumpkin King Some people grow pumpkins in their backyard in the hopes of getting a few for festive decorations. Richard Wallace, along with dozens of other local growers, thinks a little bigger than that. How big? How about a record breaking 2,261.5 pounds. North America, bow before your new pumpkin king.

So Happening So & So fRom page 15

Not Just a Decorative Gourd Greene’s Richard Wallace grew North America’s largest pumpkin ever Ron Wallace and his

father Richard, who both live in Greene, know pumpkins. In fact, they know giant pumpkins. Last year, Ron clinched the title of the heaviest pumpkin ever grown in North America. Coming in at a whopping 2,230 pounds, the giant pumpkin got Ron’s name in the record books. Unfortunately, the gourd he was hoping to break that record with this year began to rot, so he harvested it for seeds ahead of the Southern New England Giant Pumpkin Grower’s Annual Weigh-Off at Frerichs Farm in Warren last month. Growing giant pumpkins has been a family tradition with Richard, according to Ron, being the first in New England to grow massive pumpkins in the 1980s. “I’m hoping to be over 2,000,” Richard said the morning of the weigh-off. Growing one that big takes roughly 90 days, he adds. “Four or five years ago I had one that weighed 1,623. I haven’t really done much growing the last few years.” Then came the weigh-in. Richard’s pumpkin was up last, and Ron worked the mic as emcee for the day. The scale ticked down from five, Richard’s jaw dropped and the crowd went wild. At 2,261.5 pounds,

Richard Wallace’s record breaking pumpkin came in at 2261.5 pounds last month, making it the largest ever grown in North America

Richard had himself the largest pumpkin ever grown in North America. “I think I can retire now,” Richard says with a laugh. “You get absorbed by it.” Ron says. “To see a pumpkin put on 40 or 50 pounds a day is amazing.” Ron has a few tips for wannabe pumpkin growers: “Obtain good quality seed,” he says, “Good seeds are not seeds you

buy off the rack at the hardware store.” Other than that, Ron recommends that these pumpkin newbies start small and first learn to manage water irrigation and the technique of growing colossal pumpkins before expecting big results. But what do you do after you weigh a record breaker? Ron says: “Well, one went off to New York City to be carved, one went on a few talk shows. A lot of

them end up carved at the [Roger Williams Zoo] Jack-o-Lantern Spectacular. Some go to casinos, some people buy them to display. They go all over.” Of course, he also sells the seeds of his pumpkins to other growers and new pumpkin enthusiasts. “Seeds keep the hobby moving forward,” he says. Grow on, Wallaces, grow on. WallaceWOW. com –Caitlin Howle

team. “We are hands on first responders,” he said. Together they visit the turbines regularly and have watched algae coat the jackets almost immediately along with a four to six inch set of mussels and a regular presence of sea bass, stripers and even the occasional hammerhead shark. In a show of local

entrepreneurial spirit, several charter captains have offered tourists trips to view the structures and fish around them. As the wind blows and electrons begin to flow from Block Island Sound, there is no doubt the future of energy production has been forever changed. DWWind.com –Todd Corayer

it’s electRic

Deepwater Wind is almost

ready to begin producing energy from the country’s first offshore wind farm. Just a few miles south of Block Island’s Southeast Lighthouse, their five wind turbines are a monumental achievement of design, construction and carbon reduction. Targeted to begin energy production this month, they have potential to power 17,000 houses. The energy cable will carry electrons first to the island’s power company, where they share a substation with National Grid. Energy not used by islanders will travel by cable to the mainland via Narragansett’s Scarborough Beach and into South Kingstown for regional distribution. Block Island Wind Farm Manager, Bryan Wilson, says the turbines were “designed with very robust technology, similar to designs in the North Sea.” The base structures, called jackets,

SO RHODE ISLAND | November 2016

have been coated with a hyperphobic paint to inhibit ice formation and are clearly marked with no trespassing signs. “I would strongly discourage people from tying up to them,” Bryan added, “With wave action it’s almost like being inside a washing machine. You’re going to lose in an agitated sea state.” For emergency situations, the jackets are equipped with two lower ladder sections, left open as areas of refuge for mariners in distress. “Getting all five turbines assembled in 80 days was remarkable,” Bryan says. This project represents a massive undertaking in both engineering and construction but anticipating a projected working life span of 20 years, Deepwater Wind has reserved sufficient funding for their dismantling. Bryan works with Michael Ernst and Robbie Gilpin as an island response

Block Island’s five offshore wind turbines, scheduled to go online this month, have the potential to power 17,000 houses

Photography by (top) Tony Pacitti, Photo courtesy (bottom) of Deepwater Wind

Blowin’ in the Wind

No One Knows the Neighborhood Better than Your Neighbor.

WoRD Up

Wicked Brain Benders

Photos courtesy of Brian Wu

Word search puzzles are traditionally a passive time killer, but with Pretty Wicked Word Search Puzzles, East Greenwich graphic designer Brian Wu proves that they don’t have to be. Imagine overlapping blocks of letters each in a different color or mismatched fonts. A few puzzles don’t even use words, but colors, symbols and geographic shapes. “I’m a graphic designer; I typically don’t accept defaults,” says Brian, who questioned how to change the look of a word search puzzle while making one for his kid’s kindergarten class. “Why are all of the letters upright and what would be the purpose of not having the letters upright?” Working with friend and fellow graphic designer Jan Uretsky, Brian has created 22 puzzles that each come with a unique set of rules. One, called Terra Cognita, replaces letters with the outlines of different countries and the clues challenge your knowledge of history and geography. Another requires you to actually cut and fold the page at various angles to find the hidden words. “It’s a different way of forcing you to think,” says Brian.

The South County Group at Coldwell Banker Residential Brokerage

South KingStown: 215 Linden drive Great 4 bedroom Colonial in established neighborhood close to URI. Spacious living room with fireplace, dining room, den, 2 full baths, expansive back deck & yard, 2 car garage. New gas high efficiency heating system. Enjoy making it your own! $369,900 Pam Soule 401-741-1154

The puzzles are mind-meltingly satisfying, especially coming off of a summer of a zombie-like addiction to Pokemon Go. The oversized pages make Pretty Wicked Word Search Puzzles ideal for playing with friends, which is perfect because you’re going to need all the help you can get. PrettyWickedPuzzles.com –Tony Pacitti

Pretty Wicked Word Search Puzzles pushes your brain to the limit as it dares you to think creatively about word puzzles

north KingStown: 50 narraganSett Street Gorgeous water views delight from this custom built Colonial across from Narragansett Bay! Brick front home on corner lot has 3 beds, 4 baths, fireplace, gas heat and central air. Finished lower & 2 car garage. Mint condition! $779,000 John Chapski 401-808-9279

eaSt greenwich: 45 FriendLy road north KingStown: 56 deerFieLd court Immaculate 3 bed, 3 bath Ranch in desirable LilRare opportunity to buy in great condo associalibridge. floorour plan,superior hardwoods, systems newer tion. Totally remodeled end unit with 3 large bedCall us toVersatile tap into mechanicals, replacement windows. Terrific rooms and plenty of closet space. Shows beautithat will sell South County homes. lower level with full bath. Private fenced yard with fully, ready to move in! Efficient utilities. Perfect patio & shed. Sprinklers, sewers. $314,900 Bonlocation, close to beaches and URI. $245,000 884-8050 | 789-0960 | 294-6700 | 596-0400 | 348-0400 nie Kaplan 401-374-4488 MaryLee McDonough 401-261-6104 ©2013 Coldwell Banker Real Estate LLC. Coldwell Banker is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Employer. Equal Housing. Owned and operated by NRT LLC. 53938RE 8/13

weSt greenwich: 442 victory highway Pretty sun-filled Colonial with 4 beds and 2.5 baths, move in ready! Set on 2.3 acres, this home has great flow. Large family room with vaulted ceiling opens to kitchen & dining rooms. Deck, walk-out lower level and 2 car garage. $389,000 John Chapski 401-808-9279

richmond: 29 orchard hiLL drive Beautiful and spacious custom built Cape on 6.19 acres. Open floor plan, gorgeous hardwoods, 2 stone fireplaces, 1st floor bed/office, sunroom, master w/bath, heated 4 car garage with huge walk-up loft and more. $499,900 Janice Henry 401-782-5929

eaSt greenwich: 15 Judge torreS Lane Beautiful brick home in “The Woods”! Circular drive, 4-5 beds, 3.5 baths, 3 car garage, great room with floor to ceiling windows, open floor plan, hardwoods, exquisite salon room, office, grand master, bonus room, bluestone patio, private lot. $929,000 Janis Cappello 401-578-6656

north KingStown: 341 Potter road Picturesque Cape set on private wooded 1.8 acre lot. Newer kitchen with large island opens to dining room & family room with fabulous views of nature. Hardwoods, central air, sunroom. New roof and deck. Lower walk-out with studio. $399,900 Bonnie Kaplan 401-374-4488

Call us to tap into our superior systems that will sell South County homes. 884-8050 | 789-0960 | 294-6700 596-0400 | 348-0400 ©2016 Coldwell Banker Real Estate LLC. Coldwell Banker is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Employer. Equal Housing. Owned and operated by NRT LLC. 53938RE 8/13

November 2016 | SO RHODE ISLAND

So Happening So & So the familY YoU c hoose

Four Reasons Why A Holiday With Your Friends Is Exactly What You Need This Year

adulthood, the idea of family is changing and what better way to celebrate that than with a Friendsgiving feast? Here are some arguments for how a Friendsgiving could top your traditional Turkey Day, or at the very least give your family a case of FOMO. the Rhody factor When it comes to bringing a gift for your host, you can’t go all in on Rhody kitsch if you’re celebrating with family out of state. “It’s just what I’ve always wanted!” said no one from Tuscaloosa ever upon receiving a “Keep Rhode Island Weird” potholder. Luckily if you’re throwing

a satellite celebration with friends in the 401, you can go nuts at places like Blue Hydrangea in Wickford (2 Main Street, Wickford. 295-2583, 295Blue.com) or The Beach House (12 High Street, Westerly. 596-7171, T h e B e a c h H o u s e We s t e r l y. c o m ) without having to avoid a gift with a nautical theme. the cure for What ales Ya Maybe you’re one of the lucky ones with a family full of beer snobs who would scoff at the idea of a holiday feast being wasted on a fridge full of Coors Light. If not, you’re probably not looking forward to a long meal of extolling the virtues of the growler

you brought from Whaler’s Brewing (1174 Kingstown Road, Wakefield. 5520002, WhalersBrewing.com) or Tilted Barn Brewery (1 Helmsley Place, Exeter. TiltedBarnBrewery.com) to a deaf crowd of pilsner philistines. At Friendsgiving you can talk about hops until your beards fall off. it’s star Wars spoiler season, charlie Brown! Everybody has a friend or a friend of a friend who works at Hasbro, and the amount of spoilers that get printed on toy packaging is staggering. Invite this person to your Friendsgiving. Who knows, maybe with a little luck, a Jedi mind trick and a few extra rounds of

mulled cider, you could find yourself in possession of some juicy plot details for Star Wars: Rogue One ahead of its December 16 release date. Your friends are family, too The holiday rulebook is evolving and there’s no better example of that than when friends come together to forge their own traditions alongside or as an alternative to what has been long defined as “a day for family.” Instead of catching up in between one chaotic holiday tradition and another, set aside some time for a low stakes day of food and good cheer with the people who are just as important as the crazy clan you were born into. –Tony Pacitti

What c hee R

This Year, Swap Black Friday for Block Friday

The lobster trap Christmas tree is the centerpiece of Block Island’s Holiday Shopping Stroll Weekend, happening November 25-27

You might get great deals on Black Friday, but all of that that waiting-in-line-at-4am noise isn’t good for anyone. This year, skip the big box stores and head to Block Island instead. From November 25-27, the island hosts their annual holiday shopping stroll Weekend. Merchants hold sales, and there are festive decorations all over the island – including their iconic lobster pot Christmas tree. The more you shop at the island’s boutiques, the more chances you have to win a raffle drawn on Sunday afternoon. If you’re feeling like you could use a little more exercise than just shopping, head to Fred Benson Town Beach for the island’s annual Turkey Trot 5k. Register that day or at Active.com. You’ve now got a justification for having that third piece of pie. BlockIslandInfo.com –Julie Tremaine

Illustration by (top) Alison Blackwell, Photography by (bottom) Lesley Ulrich

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The Royal Charter of 1663 gave colonists unparalleled rights to freely practice religion

this month’s election is as good a time as any to take a moment to reflect on some of the rights that we so often take for granted. It’s also the perfect time to look at Rhode Island’s role in protecting and advocating for some of those freedoms. In the State House’s Charter Museum, secured behind state of the art display cases, is the Royal Charter of 1663. This ornately designed document, granted by King Charles II, gave Rhode Island’s colonists unparalleled rights, such as the ability to govern themselves and freedom of religion. “It also talks about the natives having rights,” explains Secretary of State Nellie M. Gorbea. “With it, the king was basically telling the other colonies to stop invading and harassing the people of this particular colony and that included the natives.” The museum, which was renovated and reopened in January, maps out the story of Rhode Island’s early settlers and their commitment to establishing a colony where people were free to govern and worship as they saw fit. Guests can sign up for a free tour and see artifacts that map out

the history from Roger Williams’ arrival in Providence to King Charles II’s unprecedented allowance of the colonists to freely worship. The vacuum-sealed display case, built by Sandberg Machines in Burrillville, utilize inert gasses and special lights – similar to the way the Declaration of Independence and Constitution are both preserved – to maintain the integrity of the document. Other pieces in the Charter Museum collection include a deed Roger Williams drew up for the Narragansetts in order to acquire land for his colony and the royal seal of King Charles II. The goal is for guests to leave the museum with a story of Rhode Island’s earliest citizens and their willingness to live harmoniously with others. “We have some really fantastic pieces of our history that we should be very proud of,” says Secretary Gorbea. “When you look at our role as a state in the making of this country it was absolutely fundamental. Given this day and age, these ideas are more important than ever.” Room 143 of the Rhode Island State House. 82 Smith Street, Providence. SOS.RI.gov –Tony Pacitti November 2016 | SO RHODE ISLAND

So Happening So & So so Bloc K islanD

The Original Wind Farmer Everett Littlefield has been using wind to power his home for decades

thirty five years before Block Island had a wind farm, Everett Littlefield constructed his own backyard windmill on Old Town Road. It supplied power to his house and propane delivery business until 1991’s Hurricane Bob tore through the blades and gears. Not to be beat by some wind, he had another one up and running in less than three months. With roots in the farms of Ireland and England, Everett’s family are 16th generation Islanders and when adversity hits, they hit back with hard work and a tough spirit to be prepared for anything. Everett Russell Littlefield was born just six weeks after the 90-mile-per-hour winds of the Hurricane of 1938 flooded the island, smashed or sunk 86 fishing boats and destroyed nearly every barn. Back then the roads were dirt, the pace of life was slow and the island, geographically and economically, was wide open. His dad was Lester Leroy Littlefield, “Shorty” to friends and family, and he carted goods like coal, ice, lobster pots and the occasional piano to support his wife and three children. Shorty also pumped water from island ponds to refill wells and cisterns, some of which were fed only by rain following the 20

SO RHODE ISLAND | November 2016

lines of house gutters. Childhood for Everett was free from the ties of instant everything and the constant pressures of immediacy. He played in the fields and ponds of a sparsely populated small town but worked long hours to help the family business. Young Everett left the island for the Navy and the world, proudly serving his country as an airplane mechanic. “I got to fly all over, to every country in Europe that had an embassy, most of the Mid-East and a big chunk of Africa,” he said, frequently in a Convair R4Y5Z. The service gave him a love of aircraft. Backlit by windless sunrises, he flies his scale planes and helicopters from Corn Neck Road, practicing takeoffs and landings between the ocean and salt pond. His time in Naples, Italy gave him Verna, the love of his life and for 54 years they have raised their next two generations while running the family business from their home. “Since ‘81, together they have made over 750,000 kilowatts,” Everett said of his turbines. By comparison, that new wind farm south of the island will generate 30 million watts. Everett is a living reflection of

the island’s past and future, not solely because he’s on the hinge of 78 or that two of his sons continue the family business, but because he still lives the life he always wanted. There might be a few more toys and distractions around the back forty, where he raises pigs, chickens and turkeys amongst his many vegetable gardens, but he still loves the island for what it was. He knows the road’s old names, who used to live where and how fine life was and is in a small town. Modern politics can rattle him as they’re fueled by division compounded by a lack of respect for the rolled up sleeves common sense which built the country he served. Everett Littlefield, like the windmill, business and farm, has thrived in a changing world with the graces of hard work, family and a place in island history few newcomers might understand. His first book, Block Island Turkey and Toby Roe’s is a tale of childhood in the 1940s and ‘50s when fields were wide, salt ponds teemed with spring mackerel and fall stripers, when Ball jars filled cellars, tight with jellies, tomatoes and beans. Back then, the island largely sustained itself, just like the man with the windmill in his backyard. –Todd Corayer

Photography by Tracy Finn

Everett Littlefield is years ahead of the curve; his own windmill has been powering his home for 35 years

So Happening Social Network On October 8, The Andrea in Misquamicut hosted the Misquamicut Players for the 19th annual guy fawkes Bonfire night. The rain had other plans, cutting the evening short and cancelling the bonfire all together. Despite the bad weather, revelers tried their best to make the most of it. Fingers crossed for clear skies next year. GuyFawkesUSA.com photography by mike Braca

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A Big AwARd FOR The TOMAquAg MuseuM Through preserving Native history and serving as a cultural center, the museum keeps indigenous traditions alive

By Amanda M. Grosvenor | Photographed by Brian DeMello

Photo (bottom) by Earl Zubkoff and Courtesy of the Institue of Museum and Library Services

Off the beaten path in Exeter is the Tomaquag Museum. Its humble walls house a rare wealth of Native American information, history and culture pertaining to Rhode Island and beyond. It’s also much more than a museum. It’s a community resource and anchor, and much of its purpose involves helping local tribal members share their voices through weekly arts and wellness programs. Because of the great work they do, they recently received the 2016 National Medal for Museum and Library Service, the highest honor any museum can receive. Executive Director Lorén Spears traveled to Washington DC to accept the award from First Lady Michelle Obama. Mrs. Obama noted, “Day after day, year after year, our nation’s libraries and museums are here for our communities. And at the end of the day, you all don’t measure your impact by the number of books on your shelves or pieces in your exhibits, but by the young people you inspire, the lives you transform and the impact you have every single day on your communities.”

The Museum That Could The museum itself was formed through an unlikely partnership. Anthropologist Eva Butler was a collector of Native American items. She joined forces with Princess Red Wing, a highly influential Narragansett/Wampanoag woman (she edited The Narragansett Dawn and served as a delegate to the United Nations, among other accomplishments). In 1958, the museum was created when Eva lent her land and her private Native American collection. Princess Red Wing served as its original educator. The location at the time was in the Tomaquag Valley, where the museum derived its name. After Butler passed away in the early 1960s, the museum was moved to its current location in Exeter. It’s adjacent to Arcadia Management Area, and makes great use of its surrounding grounds, woods and nearby brook to offer hands-on learning while providing an ability to interact with the natural world that is so central to Native American life. Its structures house documents and artifacts, like canoes, clothing, signs, cultural art and photographs.

A variety of guided tours are available, too, with the museum’s educators on hand to answer any questions guests might have about a particular display or facet of Native American culture, historical or contemporary. Since 2003, Lorén Spears has been Tomaquag's executive director, and has an interesting affiliation with the museum. The museum is housed in a building that once belonged to her grandparents. They ran a restaurant on the property called Dovecrest, which served many items thought of as traditional New England fare but actually have Native American origins, like Johnny cakes which are traditionally called "journey cakes" and were taken on long trips. They even served more exotic fare like venison, moose, bear and raccoon pot pie, which visitors from all over the country would come to try. Despite its modesty, the Tomaquag recently gained national acclaim when it won a 2016 National Medal for Museum and Library Service. The museum will be visited this month by StoryCorps – a national nonprofit that records, preserves and shares the stories of all Americans – to document its efforts.

The Fight For Federal Recognition Many people are not aware that the RI Legislature voted to detribalize Native Americans during 1880-1884 (illegal under federal law). It effectively meant that the state no longer recognized them. This lasted an entire century until the Narragansett tribe petitioned for federal recognition and achieved it in 1983. In the meantime, the detribalization act had a devastating effect on local Native populations, compounding the trauma endured when early settlers waged war and decimated tribal populations during King Phillips War and other conflicts. This story is not generally taught in schools, which Lorén feels is probably best for young children’s sensibilities and cognitive abilities. As they grow older, she feels it is important that this information be included in their education so that they can know the truth of what really happened and recognize the historical impacts that have lasted into the present and continues to affect tribes. The fact that Princess Red Wing and others founded the museum during a time when tribes were not recognized by the state makes their efforts particularly amazing. She and

First Lady Michelle Obama presented the 2016 National Medal for Museum and Library Service to the Tomaquag Museum’s Executive Director Lorén Spears (pictured right) and Christian Hopkins (pictured left)

Inside the Tomaquag Museum

other early educators, like the beloved Princess Pine Needles, were “sharing Native culture in a time when it was very invisible,” says Lorén.

external educator consulting/guidance and methods for school teachers who wish to learn how to present sensitive material accurately and effectively.

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Being a community resource and anchor, they offer programming centered on spiritual, educational, financial and cultural topics, as well as some vocational guidance and training, and health. Arts activities vary each week, from drawing, painting, pottery, poetry writing and more. They provide a healthy, rewarding outlet for processing trauma and finding a way to express feelings that are long-held and often difficult to articulate. The museum often partners with other groups for its programs. Partners include universities like Brown and RISD, other non-profits, state and social services, such as the Department of Labor and Training. Partnerships are deepened, or new ones are established to help create strategies for bringing Rhode Island's indigenous peoples out of poverty. Currently, 8,000 indigenous peoples still live in our state today (3,000 of which are Narragansett – with 39% below the poverty level, compared to 17% of the population overall). There are roughly 30 or more partners, both Native and non-Native, that connect as part of the Indigenous Empowerment Network Initiative to form a "complex web of connection utilizing Tomaquag as the hub," says Lorén. The RI State Council on the Arts held its first Native gallery show a few years ago, which served to empower many Native artists and was so popular that it is now a repeating exhibit. The Tomaquag also won a $99,000 USDA grant this year, which it will use to hire a part-time archivist, two yearlong part-time interns and one yearlong part-time apprentice. The interns will learn about the museum in its totality, working and learning under different department leaders, whereas the apprentice will already have a particular department focus in mind. "The more the museum grows, the more we can empower the Native community to share their own stories and become cultural educators," says Lorén. She also notes that museums are an excellent place for professional development because they have so many different components and types of jobs required to keep everything running smoothly. She believes that expansion and development will naturally create more opportunities for jobs. The Tomaquag also offers

"Often, non-Natives writing about our way of life choose to make it either very generic or else disproportionately magical, which is not in fact reflective of our culture," says Lorén. "People were surprised by a book that featured a Native American grandmother who drove a car. They imagined Native grandmothers perpetually sitting calmly outside their teepees (which we actually didn’t live in), beading. We very much exist in the modern world but continue to practice our traditions, although they have evolved with the times, of course. Alternately, just because I might be wearing typical American clothing at the moment doesn't mean I'm not still connected to and practicing our traditions." The largest event that the Narragansett Tribe holds each year is the August Meeting Powwow at the Narragansett Indian Church grounds in Charlestown. It’s the earliest Colonially-recorded Native American gathering in the country, which started 341 years ago in 1675. Settlers have actually misconstrued the term Powwow. The Pauwau was the medicine person or spiritual leader of the tribe, rather than an event. Name aside, it is the largest local tribal event that allows the public to join in, watch the ceremonial aspects and partake of the feast (with non-tribal members purchasing their "feasts" from on-site food trucks). Similarly, the modern American concept of Thanksgiving commonly misunderstands the Native celebration. Thanksgiving is a core tribal event that took place – and still does – 13 times a year. It falls on the full moon of each lunar cycle. Each Thanksgiving celebrates something different and specific to the harvest of that particular month: there is a Strawberry Thanksgiving and Green Corn Thanksgiving, for instance. Because different regions and climates produce different harvests, each tribe might be giving thanks for a completely different item, although there is often regional overlap. Both the Narragansetts and neighboring Wampanoags celebrated Cranberry Thanksgiving this fall, for instance. Not unlike the misinterpreted American Thanksgiving, Native American Thanksgivings are a

SO RHODE ISLAND | November 2016

time for family and friends to gather together and give thanks for the harvest, the seasons of the year, feasting and then celebrating, relaxing and having fun through music, dance and other activities. The version of Thanksgiving widely celebrated across America, and recorded in history books, occurred when early settlers befriended the Wampanoag tribe. The tribe helped them learn how to survive the harsh New England winters by sharing food and knowledge of the area with them. Unfortunately, for many Native populations across the US, the last Thursday of November is a day of mourning for the historical and cultural traumas that still pervade. The traditional American Thanksgiving marks an enforced version of history to Native populations since it does not allow other voices with their own experiences to contribute to the celebration. It also omits the tribal genocide that occurred in that time period.

A greater Perspective In response, the Tomaquag offers programming with modern social justice issues framed from a Native American perspective, and current events are discussed such as the Dakota Access Pipeline. They also offer children’s programming, book signings and art classes with artisan educators. It would benefit anyone interested in hearing more sides of the story to visit the museum and meet with the Native people who still live, work and uphold traditions right in our own state. Much of this knowledge would cease to exist were it not for the Tomaquag's efforts, which is why the museum is such a treasure for researchers. Its collections are extensive, and the USDA grant will be used to properly catalogue it and make portions of the archival collections available online. Already, the museum receives visits from countless artists, researchers, students and information-seekers from across the nation and beyond. Museum educators also happily travel to other organizations to offer educational programs and lead discussions. “The point of the museum is to broaden understanding and increase curiosity,” Lorén says. “Mainstream media does not provide all of the information, and we fill in those gaps. We have our ups and downs of course, and success comes in waves." Happily, 2016 has been largely a year of recognition and blessings.

Tomaquag Museum • 390 A Summit Road, Exeter • 491-9063 • TomaquagMuseum.org

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Photography by (clockwise from top) Hilary Block, Julie Tremaine, Tony Pacitti

By Julie Tremaine

ou can always tell someone who’s talented in the kitchen. We’re no chefs, we say, but we love to cook. But as much as you might love to get creative with dinner, unless you’re some kind of Martha Stewart-level superhero, you’re not going to attempt a souffle on your own. Lucky for us (and for our families), chefs from some of the area’s best restaurants are willing to let us inside their kitchens, give us wine and teach us about their favorite ingredients, cooking hacks, go-to recipes and professional tips of the trade. We might not ever be bound for culinary school, but that doesn’t mean we can’t up our dinner party game. Before the season gets too crazy, spend an afternoon taking a cooking lesson. Your holiday table will thank you. November 2016 | SO RHODE ISLAND

Beauty in Simpl i c i t y Letting the ingredients shine with Chef Matthew MacCartney of Jamestown Fish Some chefs love complexity: the layering of flavors, taking days to prep a sauce, using tiny bits of exotic ingredients to create a never-beforetasted idea on a plate. And some chefs love simplicity, believing that less is more when it comes to cooking, and that the freshness of the best quality ingredients is what makes a truly successful dish. Chef Matthew MacCartney of Jamestown Fish is definitely in the latter camp. The restaurant is fine dining but not fussy. As Sous Chef Heliovaldo Arajuo describes, “It’s not fancy food. It’s the most truthful. Most dishes have no more than five ingredients. We have such a bounty around here in Rhode Island. All we have to do is create unique combinations of flavors.” Jamestown Fish offers a handful of cooking classes in their off-season, mostly in the coldest months, and the chefs carry the same philosophy of simplicity to their students as they do their guests. There are 20 or so of us standing in the kitchen of the restaurant on a Saturday afternoon, drinking a well-chosen Italian Rose as the cooking demonstration begins. First up: Linguine and Clams. “You see it on a lot of menus,” Chef Matthew says, “but I think the approach is the important part.” Their approach at Jamestown Fish is to treat the shellfish with a delicate hand, cooking the clams just enough and mostly from the heat of the pasta. “If you can eat the clams raw,” he says, “why are you going to cook them to death?” In his dish, the littlenecks stay very tender, and since the recipe calls for only six ingredients (there is no butter, wine or stock in this recipe), the simple flavor really shines through. “This is sometimes too intense for some people,” Chef Matthew says. “As I say, too much truth. There’s nowhere to hide.” For the first recipe, Chef has shown us how to shuck clams. For the next, he’ll show us how to “process” a live lobster, then make a stock from the shells and turn the raw lobster meat into Lobster Linguine. It’s not pretty, but the process has an excellent result: instead of working with pre-cooked meat from boiled lobsters, Chef Matthew is able to delicately prepare the lobster and create an incredibly simple dish. Lobster Linguine has only six ingredients – granted, one of them is black truffle butter, and he added some fresh black truffle as a surprise – but the taste is unbelievable. “Make it all about the lobster,” he says. “That’s the chef’s trick here.”

The same is true of dessert, which is a rustic Chestnut Torte. It has seven ingredients, and takes about five minutes to prepare for baking – but it’s exactly the uncomplicated, sweet ending you want to a hearty meal. There really is beauty in simplicity, even on the plate. Jamestown Fish offers cooking classes during the winter. JamestownFishRI.com

Apple s to Appl e s Fall dinner party inspiration from Chef Jeanie Roland of Ella’s Fine Food and Drink put together a menu full of subtle layers of flavor and unexpected combinations. Her goal in her classes is to break down the components of what seem like very complicated dishes so that we can recreate them at home in simple, easy ways. Tonight, we’ll be learning All About Apples, where she walks us through three different ways to prepare fall’s favorite fruit. We start with an autumn soup that is being served downstairs as a special that week. But first, we’ve got to learn about some new ingredients. She holds up a wormy looking thing that’s about the size of a cantaloupe. “Has anyone ever cooked with celeriac before?” We shake our heads. “It’s a great ingredient,” she promises, and it’s not as scary as it looks. Celeriac, or celery root, tastes like celery without the bitterness, Chef Jeanie explains. She likes to use it in cole slaw for some added flavor, or make chips or a gratin out of it. As she’s chopping an onion that will be the base of the apple and celeriac soup, she gives us a pro tip: glide your knife gently through an onion, rather than pushing down hard and letting out all the juice. “The cell is built to hold flavor,” Chef Jeanie explains. “When you mash the onion when you chop it, you lose all the flavor.” As she cooks, servers bring us bowls of garnish that don’t have any soup inside – then someone comes out with a teapot, and starts pouring soup. It’s an impressive show. “This is a great make-ahead first course,” she says. “Imagine serving this at a dinner party.” The soup tastes like fall, but without the expected cinnamon and squash flavors of the season.

SO RHODE ISLAND | November 2016

Photography (top) by Julie Tremaine, (bottom) by Hilary Block

At Ella’s Fine Food and Drink in Westerly, Chef Jeanie Roland has

Next up: Double Apple Endive and Blue Cheese Salad with Toasted Hazelnut Vinaigrette. Sounds complicated, right? But it’s really just a combination of a few well chosen ingredients: endive, Granny Smith and Cortland apples, blue cheese and toasted hazelnuts, topped with one of the salad dressings Chef Jeanie makes from scratch for the restaurant. In this one, she uses balsamic vinegar, olive oil and hazlenut oil to complement the nuts on the salad. It takes just a minute or two in the blender to make, and the depth of flavor is something you never would have thought you could make with just a few ingredients in your home kitchen. Just like the soup, the salad is seasonal and unexpected. In any dish, she says, you want a balance of flavors: sweet, salty, bitter. Here, the sweetness of the apple pairs beautifully with the salty cheese and the bitter greens. The last dish Chef Jeanie prepares for us is an Apple Brown Butter Tart with Apple Brandy Semifreddo – individual savory, buttery treats topped with poached apples and a soft frozen ice cream. The recipe is definitely complicated: you make the dough and the ice cream from scratch, and prepare the dessert in stages. But, Chef Jeanie emphasizes, you can prep different stages days in advance, so it doesn’t feel like very much work for an impressive finale. While she works and I enjoy my dessert, I ask her how she would modify the recipe for Thanksgiving. It turns out the delicate treat holds up well enough for the 12-hour drive I’m going to make for my Turkey Day. Chef Jeanie also makes an inspired suggestion for the leftover vanilla bean she used in the recipe: infusing it into bourbon to enjoy with dessert. Chef Jeanie will present Ella’s Thanksgiving Class on November 12, and a Christmas Day Class on December 10. EllasFineFoodAndDrink.com

T he Other Bount y o f the Sea

Photography by Julie Tremaine

Cooking (and enjoying) sea vegetables with Conscious Cuisine’s Brett Mayette When you think of delicious things that come from the ocean, seaweed is definitely not at the top of that list. Yes, seaweed salad is tasty, and yes, seaweed is an important part of sushi, but when Brett Mayette invited me to his Cooking With Sea Vegetables class in Narragansett, I couldn’t think of another way that I would actually want to eat it. It turns out there are a lot of easy and delicious applications in the kitchen for seaweed, and a lot more varieties and flavors than I expected. But before we get into how you can eat seaweed, let’s talk about why you would ever want to. “Seaweed has vitamins and minerals from the sea, plus trace minerals which are hard to find in foods and are really important to health,” Brett says. “My goal is to show people how to incorporate these things into familiar foods.” Through his decades of work in the food industry – you’ve probably seen him before at Basil’s of Narragansett, where he worked for years – Brett developed a passion for using food as medicine. He has done an apprenticeship as an herbalist, and founded Conscious Cuisine. His goal is to help people diversify their diets, finding surprisingly delicious and healthful food sources right in our own backyards. Take, for example, dandelion root. You can eat the crown and leaf of the plant, and, Brett says, it has 20% of the vitamins and minerals you need in a day. There are surprises like that all around. During the spring and summer, he leads Weed Walks, where he teaches people what you can and should eat from nature, and holds Foraged Foods classes. But for today, we’re eating seaweed. I sit down at his kitchen island, and Brett hands me a cup of seaweed tea. “It’s not for everyone,” he says, and promises me I don’t have to drink it if I don’t want to, “but I love it.” Since he’s gone to all the trouble of making it, and I’ve decided to take a leap of faith with this class, I take a sip. And to my surprise, it’s really not bad. With the little bit that I drink, I’ve knocked one more plant off my list: for optimal health, Brett has just told me, you want to try to eat around 150 different plants every few months. Eating a plant-heavy diet is important, he explains, but people tend to fall into patterns of eating the same few, and not getting as diverse a nutrient base as they could. Throughout the class, I try five different November 2016 | SO RHODE ISLAND

kinds of seaweed: in appetizers, in main courses, even in dessert. (Yes, really, dessert.) And it’s a good thing I do, because a quick lesson in the health benefits of sea vegetables has me convinced that I need to eat more. Seaweed can help control blood sugar and cholesterol, promotes heart health, detoxifies the body, promotes weight loss, reduces asthma… the list goes on. To my surprise, everything we eat is delicious. Brett walks the class through a few appetizers, like an Arame, Corn and Rice Vinegar Salad and his “Best Ever” Tuna Apple Salad, which really is the best tuna I’ve had. For main courses, we make a robust, veggie-full Miso Soup meal, and a Shrimp Stir Fry. To my surprise, he treats the seaweed mostly as an herb – you can use it in small amounts for a salty, umami flavor, and you don’t need to eat much to get the health benefits. About that dessert? It’s a fruit tart, set with a seaweed gel instead of gelatin. It’s clear and tasteless, just like the goopy stuff out of the box, but it’s a much better (and vegan) health choice. To my surprise, it’s something I could see myself making at home. It turns out I’ve got a whole new seafood to explore. Brett is hosting Conscious Cuisine November 18 and 29, and December 9 and 29. ConsciousCuisineRI.com

Mastering the A r t o f F r e n c h C o o k i n g When Nicole Spaulding invites you into her Wakefield home, don’t be fooled. You may think you’re on the set of The French Chef, Julia Child’s beloved 1980s cooking show. The house, tucked away at the end of a dirt road, may remind you of the French countryside. Nicole will welcome you with a French accent and guide you to her kitchen, outfitted with antique French furniture. And you will spend a few hours cooking and eating some very French food. But you won’t actually be on television. Even more, those few hours will contradict everything you think you know about French cuisine. “Every time we host a cooking class,” her husband Malcolm says as we sit down to enjoy the food we’ve been cooking that evening at Chez Nicole, “people ask whether we eat like this every day. And the answer is yes.” It’s hard to believe. A few fellow students and I, under Nicole’s guidance, have made a bounty: Salmon Rillettes; Cherry Tomato, Basil and Goat Cheese Salad with a homemade dressing; Chicken, Grape and Walnut Salad with our own mayonnaise; Zucchini Gratin; Roasted Pork Tenderloin with Mushroom Cream Sauce; Plum Clafoutis and Flourless Dark Chocolate Cakes. It’s hard to imagine cooking like that once a week, never mind once a day. “It’s true,” Nicole says. “But what on this table took more than 20 minutes?” That’s her goal at Chez Nicole: to take her native French cooking, which Americans perceive as difficult, fussy, heavy food, and to demystify it. “I come from a family where cooking is a religion,” she says. “Everybody cooked. The dinner table would be a competition.” Looking around at all the dishes on the table, I realized that though we had made a lot of food, and that I wouldn’t normally make seven dishes for a meal, I could easily recreate any of it at home, and with little fuss. Nicole also emphasizes making simple things that will keep for weeks, if not months, if stored properly. I started my lesson that day by poaching salmon for Salmon Rillette, which is similar to a pate, but is a combination of cooked salmon, lox, white wine and shallots, with a few delicious ingredients to bind them. It takes about 20 minutes to prep, and maybe an hour to chill and set, and will keep in the refrigerator for about ten days, even though it’s fish. “Think about it,” Nicole says. “Oil is a preservative, salt is a preservative. You can make it once and have it for days.” The same is true of her very simple, very delicious salad dressing, which she makes by the large batch and has for months at a time. Everything else was just as easy to make: Plum Clafoutis was just fresh plums baked in a vanilla custard cake. It took minutes to prepare. The pork – roasted and then finished with a quick sauce of mushrooms, mustard and cream. Easy enough for a Tuesday night. As we enjoyed our meal, Nicole told us about her home in the Southwest of France, where she and her husband still split their time. “If you think, where is the best place in France for food,” she says of the region known for truffles and foie gras, “that’s where I come from.” Her French sensibility of simplicity, and of eating the freshest, best foods of the season, was the takeaway from the class. There wasn’t a bechamel, or an escargot, or any other fussy food in sight. Nicole offers private cooking classes at her home in Wakefield. ChezNicoleCookingClasses.com 34

SO RHODE ISLAND | November 2016

Want to see how simple Chef Nicole’s recipes are? Watch our 30-second recipe video at SoRhodeIsland.com to see us make a Zucchini Gratin. Trés magnifique!

Photography (top) by Julie Tremaine, (bottom) by Tony Pacitti

Secrets of French home cooks from Chez Nicole’s Nicole Spaulding

Make Squash Great Again New ideas for winter squash from Ocean House’s Chef Paul McComiskey

“A lot of chefs

say fall is their favorite season to cook, but I prefer late winter,” says Chef Paul McComisky, director of culinary education at Ocean House, the tony resort in Watch Hill. “It’s a challenge. If you’re doing farm to table you kind of have to regress,” to earlier ways of thinking about food, he says. “They really had to think ahead.” Homesteaders would spend summer canning and fall shoring up hearty foods so that they had food to eat for winter, and that’s how Chef Paul thinks about winter food, too – using the harvest from the previous year to make sure he can still eat as locally as possible, even outside of the growing season. A big part of winter food 100 years ago was winter squash, and it’s a big part of winter food at Ocean House, where the chefs make it a priority to serve food from local purveyors and to cook with the seasons. It’s such a big priority, in fact, that Chef Paul is also the hotel’s food forager, meaning that he goes to farms all over New England to get food for the restaurants at Ocean House. “It’s a little bit of me playing Match.com between chefs and farmers,” he says. At the beginning of strawberry season, he’ll select berries from five different farms, then bring them back to the pastry chef for her to pick which she wants for certain desserts. Chef Paul also teaches several culinary classes per week, both for guests of the hotel and to the public. This day, we’re here for a Winter Squash class, set in a tucked away space called The Center for Wine and Culinary Arts. It looks like the set of a cooking show, and it’s also home to an 8,000 bottle wine cellar, which Chef Paul let me look inside with the promise that I wouldn’t break anything. “The whole idea of having a hotel school is to make the food and wine approachable to guests,” he says. I’m particularly excited about this class, because I know two ways to make squash, and neither of them excite me all that much. The mistake most people make, Chef Paul says as he splits a spaghetti squash in two, is boiling the gourds. They already have a high water content to survive being off the vine all winter, so boiling them adds unnecessary water and dilutes the flavor. Check. That’s exactly why I skip the butternut squash puree at Thanksgiving dinner. Instead, he suggests, roast it with some butter, olive oil and apple

cider, then use that juice as your liquid when you puree it. I’m still a little dubious when he hands me a poached apple that’s been hollowed out and filled with the squash, but not after I take a bite. It’s easily the brightest, best flavor I’ve tasted from a squash. I immediately start putting together a dinner party menu around the side dish, asking Chef Paul for a vegan modification (which is as simple as subbing out the butter for oil). He then takes us through a handful of different varieties of squash, like red curry, sugar dumpling, blue hubbard and delicata, which he sourced from farms in Connecticut and Rhode Island. His favorite is blue hubbard. “If pumpkins have the least flavor of the squash family, blue hubbard has the most,” he says. The pastry chef used it for squash ice cream all last winter, which they would run out of every week. Chef Paul shows us recipes for a Ginger Squash Soup and Spaghetti Squash Latkes, in addition to those Poached Apples with Squash Puree. They’re all perfectly in season, and totally different than anything I’ve had before. The next day, I went to a farm and bought a 15lb blue hubbard squash to make soup for the coming winter. Eating with the seasons, indeed. Ocean House has a Savory to Sweet class on November 5, a Thanksgiving Leftovers class on November 26 and a Cocktails and Hors d’Oeuvres class on December 15. OceanHouseEvents.com

Photography by Julie Tremaine

More Cooking Classes Castle Hill Inn in Newport hosts Culinary Escape weekends, offering cooking classes and wine tastings, in the spring and fall. CastleHillInn.com Petite Chef in Warwick specializes in cooking classes for kids, as well as birthday parties. PetiteChef.net Johnson & Wales University offers an extensive array of one-day

classes for cooking enthusiasts, in different cuisines and holiday themes. JWU.edu Newport Wine Cellar and Gourmet hosts regular cooking demonstrations and wine tastings. NewportWineCellar.com Newport Cooks, in Middletown, brings in local chefs for their cooking classes, held several times a month. NewportCooks.com November 2016 | SO RHODE ISLAND

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So Stylish Life/Style |

By Andrea McHugh

After creating her own escape on Boone Lake, Audrey Lochiatto started a real estate company that focuses on the tucked-away Exeter neighborhood

Lakeside Lark

Photography by Grace Lentini

A summer cottage on Exeter’s Boone Lake becomes a true home “In the beginning, I expect it did not even have running water or a bathroom. Perhaps an outhouse?” Audrey Lochiatto speculates about her Exeter home. Actually, the tiny cottage could barely be considered a home when she found it, in her opinion. “The house was not a house. It was about a 600-square-foot cottage with a very small attic.” But the humble home’s location spoke to Audrey. Perched just steps from the shore of Boone Lake, a nearly 50-acre spring feed lake dating back to the mid-1800s, the home offers serene surroundings amid the backdrop of the Arcadia Management Area, not to mention sensational sunsets which are enjoyed by west-facing positioning. Despite its unimpressive single bedroom, lone bathroom and unenviable efficiency-sized appliances (all this an

“upgrade” from the original abode), the home’s place next to a poetryworthy babbling brook sealed the deal for her. “I wanted waterfront,” explains Audrey, and it’s no wonder. Along with her family, Audrey spent the warm days of summer on New Hampshire’s magnificent Lake Winnipesauke. Those warm memories were a guiding force as she considered what she wanted for her own son. “I wanted my son to grow up with wonderful memories of swimming, boating, skiing and skating [just] as I had.” The home was also a departure from the daily life the family had known previously. “It was close to my former husband’s home where we had a farm… it offered a getaway from the farm and farm chores,” Audrey explains. Boone Lake most definitely is a departure. The

privately owned lake welcomes kayaks, canoes, rafts and floats, standup paddleboards and nearly every watercraft in-between, so long as the motors do not exceed 45 horsepower. Though working mills existed there in the 19th century, the Boone Lake community of today began as a typical New England summer colony – humble homes surrounding the water that provided a seasonal escape for simple pleasures. Though some of the original 200 or so homes dating back to the 1940s still stand (and some have been passed down generation to generation), many have been significantly renovated through the decades and others have been knocked down and replaced altogether. Audrey learned her home had been added to twice before she

bought it in 1989. After moving in, Audrey got to work on some basic upgrades and made an unsettling discovery. “When we started to take off the vinyl siding, [we saw] the structure was loaded with ants and termites,” tells Audrey. The situation was in need of more than a quick visit from pest control and a lot of material from the house needed to be removed and overhauled for it to be inhabitable. She functionally rebuilt the house for around $20,000. “In those days, that went a long way,” she says, crediting Bob Ornstein of Providence’s Arris Design with creating architechural drawings that saved her a lot of money. Today, it is hard to imagine the 1,900-square-foot home’s meager origins thanks in part to recent additions completed last November 2016 | SO RHODE ISLAND

So Stylish Life/Style

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year. “I bumped out my kitchen [to] 10’ x 11’ and put on a 15’ x 18’ room I call The Ocean Room,” she says proudly. The new space is fresh, expansive and extraordinarily charming. She named it in acknowledgement of her son who is a ship pilot (a mariner who maneuvers sea-going vessels through harbors, ports and more). As a commercial interior designer and furniture supplier (known as the furniture lady), Audrey was able to rely on her own experience and skills for some of the renovations. From an aesthetic standpoint, she wanted the space to be warm and evoke a hospitable, friendly vibe. It’s a feeling she associates with her

SO RHODE ISLAND | November 2016

own childhood. “When friends visited me, they always said how warm and fuzzy they felt,” explains Audrey. “My mom always had a pot of tea and raisin toast ready for my friends. I will always remember how nice those compliments were and I wanted to recreate that welcoming feeling in my home, and I believe I have accomplished that.” She also wanted The Ocean Room to be multi-purpose and space savvy so she installed a Murphy bed that drops down from the wall. The bed allows more room for guests, work, play, hobbies and comfortable, sensible living, all while taking advantage of the lakefront property. While the project was certainly in her wheelhouse, Audrey

had some help from local pros along the way. “Arnold Lumber and Coventry Lumber were very helpful to me as I was the general contractor on my most recent additions,” she explains. The crews recommended the best products to use for subflooring and insulation in addition to sharing their advice and solutions for any challenges that arose. Even with her vast experience in the field, Audrey says working with knowledgeable crews pays off exponentially. “The only advice I would give to anyone who is building or putting on an addition is that licensed subcontractors should only be used,” she warns. Now complete, Audrey has been

renting The Ocean Room as an AirBnB property and the space has earned rave reviews. Revenue from the rentals are helping to offset the renovation costs, plus Audrey gets to introduce travelers from around the world to this community that is so special to her. “Over time you get to know your neighbors next door and across the lake. We all watch out for each other and care for each other,” she says. “I love the area so much that I started New Day Realty, a real estate firm here on the lake. Having lived here for 27 years, I know this area and community and hope that everyone will have the opportunity sometime in their lives to live on or near water.”

Photography by Grace Lentini

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So Stylish Tastemaker |

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Piece By Piece A Wakefield salon rebuilds after tragedy

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The last eight months must have been a roller coaster ride for you and your staff. The fire was devastating. It’s impossible to describe how I felt going into South County Commons and seeing seven years of my personal and professional life totally destroyed. It was also an extremely emotional time for everyone who worked there and our loyal clients. I wasn’t sure how to move forward – it took a bit of time for me to see I could do this one more time. The support of the South County community was incredible. There were so many people that came to

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SO RHODE ISLAND | November 2016

my side and encouraged me to rebuild the salon. I must have received over 300 messages from clients, local salons and even businesses as far as Providence offering their support. Congrats on your new Main Street location. How did you decide on your new spot? I just happened to be next door at South County Art Supply and saw a “for rent” sign in the window. I immediately knew this was a great location for Spa Mosaic. The space was so open and inviting. And the owners were terrific to work with. The location has a great downtown vibe while still being relaxing. We like to call it the “cooler older sister’s salon.” Are you offering the same services? Yes, we are offering all of the same services, such as spa treatments (massage, facials and body treatments), hair care, nail care and waxing. We also have a fantastic new take-home hair care line, Davines.

As we approach Thanksgiving, what are you most thankful for? I have always been grateful for those in my life and this year is no different. I have three very caring children and four beautiful grandchildren who adore me – and vise versa. I can’t get enough of them. And a very supportive guy who helped me build our reclaimed mirrors, among many other cool pieces in the salon. They all kept me grounded during this very crazy time. I’m also beyond thankful we’ve moved past this awful disaster to the best of our abilities. There is no denying it set me way back, not only emotionally but financially as well. The silver lining is being in a smaller, more manageable space with the best of the best in the industry. We are all happy and grateful for what we have been left with. What is Spa Mosaic planning for the holidays? The holiday season has always been the busiest time of year for us in the industry. Trend wise, we’re seeing lots of romantic looks for the holidays, lots of soft waves. We are really looking forward to spending it downtown this year. It’s wicked fun to be a part of the community on Main Street. It will be super fun decorating, too.

Photography by Ron Cowie

We were all shocked and saddened when a fire at South County Commons completely damaged Spa Mosaic in March. Overwhelmed by the tragedy and then the outpouring of community support, owner Suzanne Reed picked up the pieces and relocated her salon to Main Street. We caught up with her recently to hear more about her challenging year, and to also get a peek inside her new space.

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So Stylish What’s In Store |

By Marylou Butler

Rise and Shop A bed and breakfast in Charlestown is home to an adorable new store

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coastline, the cozy B&B A Shore Thing opened in May. In July, owners Mickey and Ran Ranalli transformed the barn on the property into The Barn, a shopping destination chock full of eclectic items. Niece Jennifer Messina is the principal innkeeper and shopkeeper, as well as the person who up purposes the furniture pieces found within. But furniture is just the beginning of what you will find in this fun little shop. “We’ve had fun hunting for different things to stock,” says Mickey. “We go with whatever catches

our eye,” adds Jennifer. And what an eye they have. There are plenty of items here that I’ve not seen anywhere else. They have a great selection of glass, which is always a treat. Cute little hand blown candy kisses called S.W.A.K (sealed with a kiss) come with a tiny scroll to write a note to fit in the swirl, wine glasses that have sea stones as stems and recycled glass decorating metal hooks are just a portion of what you will find. A large selection of throw pillows and wall signs sit beside water themed bottle openers, funky salt

and pepper shakers and flour sack tea towels. They also have beautiful hand dyed scarves, a large selection of jewelry and the softest imaginable daywear and pjs from Rock Cotton. Food? Yes, please. Gorgeous hand-dipped pretzels by Mickey and Jennifer, and locally made jams and jellies. The best seller is the dark chocolate/balsamic strawberry. 1. Rock Cotton clothes, $40-$80 2. Salt and pepper shakers, $15 3. S.W.A.K blown glass kisses, $25 4. Scarves, $22-$26 5. Handpainted signs, $19.95-$23.95

The Barn at A Shore Thing | 2183 Matunuck Schoolhouse Road, Charlestown 213-4272 | AShoreThingRI.com November 2016 | SO RHODE ISLAND

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SO RHODE ISLAND | November 2016

Review • Food Tastemaker • Foodie Journal • Dining Guide

Photography by Hilary Block

So Delicious

Something to Taco ‘Bout Fish Tacos from the Breachway Grill in Charlestown

The idea for Breachway Grill in Charlestown started because of a craving for fish tacos. Owner Craig Marr could not be satiated, so he built a restaurant to serve up his own version. A valid reason or not, we all benefit from his judgment, and raise a cinnamon-sugar rimmed pint to it.

So Delicious Review |

By Stacey Place

Dinner’s a Beach The Breachway Grill keeps summer on the menu

Pork Chop

SO RHODE ISLAND | November 2016

Oysters Rockefeller

extensive drink menu. On a warmer night, I would have liked to have tried the Organic Cucumber Refresher ($10) with Square One Cucumber Vodka, St. Germain, lime juice and club soda, or the Cold River Blueberry Lemonade ($10) with Cold River Blueberry Vodka, lemonade and a splash of Prosecco. Instead, I picked a Shipyard Pumkinhead Beer ($6) with a cinnamon sugar rim. It tasted like fall. My friend wasn’t ready

to say goodbye to warmer days, so she ordered the last of the Yuengling Summer Wheat ($4). During the summer months, the restaurant offers a raw bar in addition to its regular menu selections. With so many amazing oysters being farmed within a couple of miles of Charlestown, it is too bad it couldn’t be a year round. Nevertheless, a cup of Captain’s Chowda ($5) was just was the doctor ordered on

a crisp fall night. The cup was really a smaller sized bowl, so it was plenty of soup. The chowder was on the thick side and full of clam flavor. Since I had a hankering for oysters, I also ordered the Oysters Rockefeller ($14) and was glad I did. The six oysters were baked with a decadent Pernod white sauce, diced bacon, fresh spinach and topped with melted cheese. These were some of the best Oysters Rockefeller I have ever had. There was plenty of the rich sauce, so much that it spilled out of the oyster shells and onto my plate. I was thoughtfully given a handful of slices of foccaccia bread to soak up every bit of the delicious sauce. My guest decided to start with Stuffies ($7.50), which were a special that night. They were stuffed to the brim with chopped quahogs and crispy bread stuffing. Many guests at the tables around us were ordering pizza, and we didn’t want to miss out, so I ordered a small Pepperoni Pizza ($13) to go. It made a nice lunch the following day. The pizza here is New York-style with a thin crust cut into large pieces. There were lots of options for toppings including a cheese pizza topped with Caesar salad, and one topped with chicken parm. They also offer calzones, which I thought was a nice touch. Since the Breachway Grill was founded on fish tacos ($16), my friend

Photography by Hilary Block

Bob Dylan once said, “Inspiration is hard to come by. You have to take it where you can find it.” Luckily for us, Craig Marr found inspiration in something that was missing from his life: fish tacos. In 2010, he sat on the beach talking to a couple of friends about the fact he couldn’t find anyone serving fish tacos to the Rhode Island beach community. What was he to do? He decided the only solution was to open his own restaurant. He partnered with his long time friends Bob and Rick Harris and opened Charlestown’s Breachway Grill. The Breachway Grill is located in a small plaza on Charlestown Beach Road, about halfway between Route 1 and Charlestown Town Beach. Walking into the restaurant, you immediately get the sense you are by the ocean. A giant wooden fish hangs over the bar, and the ambiance screams beach restaurant (from the tile floors to the ocean prints on the walls). There is a small bar, which appears to be the gathering place for locals. The bar was jammed all night, and people were consistently waiting for seats. The dining room is small, but there is additional seating available on the patio. During the colder months, the patio is tented and heated. Like any beachside restaurant worth its salt, the Breachway Grill has an

So Delicious

One More Time

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wanted to give them a try. She was given three medium sized warm corn tortillas topped with grilled fish, sprinkled in Old Bay seasoning and accompanied by a tangy cole slaw and a flavorful cilantro and avocado cream sauce. The fish was fresh, and she thought the slaw and sauce all worked together nicely. The tacos were served with a side dish of black beans, rice and pico de gallo (which could have been substituted with mango salsa). Even though the Breachway Grill is known for its fish tacos, the reason you should also sample their fantastic Lobster Roll ($19). Here, the lobster roll is offered two ways – warm with drawn butter, or cold with a lemon aioli, herbs and celery. I was torn with which way to go. They both sounded good to me, but I opted for the warm lobster roll. The sandwich wasn’t huge, but it was decadent. The soft roll was grilled to buttery perfection. What I liked about the warm lobster roll was that it was just lobster and no additional toppings to get in the way

of its flavor. The drawn butter was on the side, so I was able to gauge how much of it the sandwich needed. In case you were wondering, it needed a lot, but only because I am a butter fiend. This was one incredible lobster roll and it is not to be missed. The sandwich was served with a goodsized portion of exceptional hand-cut fries and a small container of cole slaw. If you are a lobster roll fan, this one should be on your bucket list. The Breachway Grill has become a cornerstone of the Charlestown dining scene and the community in general. The parking lot was jam packed on the Saturday night I was there. With their weekly lineup of special events, there’s always a good reason to make a visit. Monday nights they offer half-price pizza and free team trivia. Tuesday nights are date nights with dinner for two and a bottle of wine for only $45. Thursday nights you will find live blues music, specials on brews and barbecue. If those aren’t enough reasons to go, there’s always that amazing lobster roll.

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So Delicious Foodie Journal |

By Grace Lentini

Brew Can Do It A new local cafe bakes up hearty treats

Photography (Top) by Blink of an Eye Photography, Photo Courtesy of (bottom left) Boneyard Barbecue and Saloon, (bottom right) The Provisioner

We’re at the point where we want our coffee organic, our donuts baked from scratch and our meatballs hand rolled. It’s not high quality for the sake of high quality; it’s for the taste. It’s. Just. Better. This is what you can expect at Something’s Brewing in North Kingstown. Kirsten Burham had a dream to own her own restaurant, and it’s finally come true. Sure enough there are plenty of organic coffee options to choose from this fall, like pumpkin spice and snickerdoodle. She’s also whipping up pumpkin spice lattes and pumpkin spice chais. Then there are the donuts. She’s been experimenting with baking donuts rather than frying them. Right now she’s baking pumpkin glazed donuts that are available through the rest of the fall – we may even see a few new fall options as she continues playing around with recipes. She’s also cooking up savory items like salads, sandwiches and wraps (both which can be made gluten-free). Kirsten insists that folks try her meatball subs. “While there is really no such thing as a bad meatball, I can tell you that my secret is the homemade sauce,” she says. “There is nothing better than a nice meatball in sauce that you know didn’t come out of a can.” She also does her part to give back in her own way by offering a heroes discount. It includes fire fighters, police officers, EMTs and military personnel, who all receive 20% off their purchase. “It is so important to show your appreciation to the brave individuals who put other peoples safety above their own,” she says. “The discount that I provide certainly isn’t enough to pay them back for their sacrifice, but I think it is a nice way to say thank you for their service.” 7446 Post Road, North Kingstown. 294-7300, Find Something’s Brewing on Facebook.

North Kingstown’s newest cafe, Something’s Brewing, bakes up from-scratch goodies for breakfast and lunch

SALUTE TO BARBECUE

A SLICE OF THE BIG APPLE

The recently opened Boneyard Barbecue and Saloon in West Warwick is saluting our veterans this Veteran’s Day by offering 50% off their meal on November 11. For our troops who gave their all, it’s a tasty way to say thank you. 2247 West Shore Road, West Warwick. 736-0404, BoneyardBarbecue.com

If there’s one thing we could always use more of it’s legit delis. The Provisioner New York Deli and Cafe opened this past summer in North Kingstown to bring a taste of the Big Apple to South County. Owner and Executive Chef Michael Gabriel was born and raised on Long Island, and has brought his love of traditional New York delis to Little Rhody. He pays homage to the famous NY corned beef sandwiches with his house-braised corned beef, which he serves Rueben-style on his Carnegie sandwich, or simply with small batch house deli mustard on rye (The Goldberg). His shop is industrial modern, too, with warm woods set against metal ﬁnishes. A true homage to New York, indeed. 7669 Post Road, North Kingstown. 667-0663, ProvisionerDeli.com

Boneyard Barbecue and Saloon honors vets this month

Provisioner New York Deli and Cafe brings a taste of NYC corned beef to South County

So Delicious 25 YeAr AnniversArY

Tastemaker |

By Alastair Cairns

Local Flavors, Exotic Tastes

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The Tavern by the Sea, or just “The Tavern” as its regulars call it, has overlooked the quaint little river running from Wickford’s Academy Cove for over a decade now. In the summer, diners eat on the deck, perhaps watching the odd crab scuttle past. In colder times, its cozy interior rooms are a warm refuge. Owner Kostas Karampetsos has made various improvements over the years, and is quick to cite his hiring of Elmer Castellanos as executive chef three years ago as one of them. Since his arrival, Elmer has made some changes to the menu, including a full range of gluten-free offerings. With a Greek owner and a Guatamalan chef, The Tavern brings just a touch of welcome variety while still offering all those seafood classics, from stuffies to scrod. With a let up from the surges of summer tourism, Elmer and his team have the breathing room to cut loose a bit in the kitchen, relishing the opportunity to offer more involved specials. I spoke with both Kostas and Elmer at The Tavern, after a quick nose around a full house on a drizzly day. How long has Rhode Island been your home? Elmer: I moved here in 1996 and been a Rhode Islander ever since. I love it here. It’s nice and relaxed, without too much noise. Now that I’ve got my family here, I don’t plan on moving anywhere else.

November 25 - December 17

Wednesday - Sunday 10 AM - 6 PM

The Greek touches on the menu are obvious. Elmer, how are your Guatamalan roots reﬂected? Elmer: Sometimes when I make specials, beef, seafood and marinades I’ll add a little bit of Guatemalan ﬂavors like cilantro and achiote [a reddish-orange ground spice from a tree seed]. It’s so good. People from our country mostly use achiote in tamales, but a lot of people also use it in other dishes, like in seafood and meat dishes. ‘Tis the season for cinnamon abuse.

2587 Kingstown Road Kingston, RI 02881 w w w. s o u t h c o u n t y a r t . o r g 401-783-2195

SO RHODE ISLAND | November 2016

Tavern By The Sea 16 West Main Street, Wickford 294-5771 TavernByTheSeaRI.com

Tavern by the Sea owner Kostas Karampetsos and Executive Chef Elmer Castellanos

Tell us what The Tavern does diﬀerently for autumn. Kostas: We always have drink specials that change with the season, so we just switched our drink menu. We are also talking about bringing back the Acorn Squash Risotto, which is something very seasonal. It’s acorn squash, roasted, then stuffed with risotto and sausage. It’s very good, and very popular. Wickford has seasonal changes of its own; how does the village change for winter. Kostas: It really transforms winter through summer. Wintertime is the season that I like because I get to spend more time with the locals. You get to know new people a little bit more, or see familiar faces you haven’t seen during the summer when you didn’t have time to spend with them because it’s so busy.

You can be more creative in wintertime too because of the amount of people you serve on a daily basis. In the summertime you have to create a menu where you can produce quickly. In the wintertime that’s not the case, and we like that. We’re able to cater to people a little bit more, and we feel good about that. When the customers leave here, they’re happy. It’s a satisfaction that only people who love the restaurant business can understand. How did you end up in this little nook? Kostas: I came here as a student from Greece to attend Johnson & Wales for hotel and restaurant management. I stayed and did my MBA also, but was always involved in restaurants. I worked in restaurants and hotels, here and overseas also. I was always looking to open my own place; that was my dream. In 2005, I had the opportunity to buy this restaurant. I fell in love with the location because it reminded me of being back home in Greece: the water, sitting outside especially in the summertime. So there was an immediate connection to the location. It’s very quaint. Sometimes I sit in my own restaurant and feel like I’m on vacation.

Photography by Soozie Sundlun / East Greenwich Photo

fabric gallery

Guatemalan and Greek inﬂuences are on the menu at Tavern by the Sea

South County

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DINING GUIDE I N YO U R N E I G H B O R H O O D

Twin Willows A neighborhood favorite is more than just a restaurant. Twin Willows is a gathering place for old friends, and friends you haven’t made yet. Purchased by Phil and Pat Durigan in 1984, Twin Willows specializes in seafood, freshly caught and perfectly prepared, that’s best enjoyed on their patio overlooking Bonnet Shores and Jamestown. Now run by Pat and her son David, the restaurant has been feeding happy customers for 32 years. “A lot of our customers have been coming for all 32 years,” Pat says. “It’s a very friendly atmosphere. We’ve been referred to as the ‘Cheers’ of South County. Some people even have their own bar stools.”

865 Boston Neck Road, Narragansett 789-8153, TwinWillowsNarragansett.com

SOUTHERN RI Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$ Blu On The Water Home to Rhode Island’s largest waterfront deck and three outdoor bars, with a wide menu and full raw bar. 20 Water St, East Greenwich, 885-3700. LD $-$$$ Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 2136615. LD $$ Chair 5 Locally sourced and seasonally inspired menus with a main restaurant and rooftop lounge. 1208 Ocean Rd, Narragansett, 363-9820. BrLD $-$$$ Champlin’s Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. LD $-$$ Dante’s Kitchen American food with a Southern ﬂair. 315 Main St, East Greenwich, 398-7798. BL $-$$

Dragon Palace Chinese cuisine, sushi and bar. 577 Tiogue Ave, Coventry, 828-0100; 733 Kingstown Rd, Wakefield, 789-2300; 1210 Main St, Wyoming, 539-1102. LD $-$$ Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$ Frankie’s Italian Bistro Fine dining with imported wines from around the world. 1051 Ten Rod Rd, North Kingstown, 295-2500. D $-$$$ Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 3980027; 140 Comstock Pkwy, Cranston, 228-3901. D $-$$ George’s of Galilee Fresh caught seafood in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306. LD $-$$ Jigger’s Diner Classic ‘50s diner serving breakfast all day. 145 Main St, East Greenwich, 884-6060. BL $-$$ La Masseria Upscale Italian cuisine served in a chic setting with a rustic,

Twin Willows is a delicious dining experience with a fun and friendly atmosphere

countryside vibe. 223 Main St, East Greenwich, 398-0693. LD $$-$$$ Maharaja Indian Restaurant Indian cuisine and traditional curries in a warm setting. 1 Beach St, Narragansett, 363-9988. LD $-$$ Matunuck Oyster Bar Destination dining enhanced by a raw bar sourced onsite and a water view. 629 Succotash Rd, South Kingstown, 783-4202. LD $-$$$ Ocean House/Weekapaug Inn Multiple dining room options offer comfortably elegant dishes that highlight the best in seasonal, local produce. 1 Bluff Ave, Watch Hill, 584-7000, 25 Spray Rock Rd, Westerly, 637-7600. BLD $-$$$ Pasquale’s Pizzeria Napoletana Authentic Neapolitan wood fired pizza with exclusive ingredients imported from Naples. 60 S County Commons Way, South Kingstown, 783-2900. LD $-$$ Phil’s Main Street Grille Classic comfort food with a great rooftop patio. 323 Main St, Wakefield, 783-

4073. BBrLD $ Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950; 455 Main St, East Greenwich, 398-2900. BrLD $$ Sa-Tang Fine Thai and Asian fusion cuisine with gluten-free selections. 402 Main St, Wakeﬁeld, 284-4220. LD $-$$ Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich, Smithfield, 521-3311. D $$-$$$ Starbucks Coffee, tea, bakery items and lunch options. Multiple locations. Starbucks.com BL$-$$ T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, TsRestaurantRI.com. BL $ Tavern by the Sea Waterfront European/American bistro. 16 W Main St, Wickford, 294-5771. LD $$ The Coast Guard House Modern New England fare with Bay views. 40 Ocean Rd, Narragansett, 789-0700. LD $$-$$$

Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+ 58

SO RHODE ISLAND | November 2016

DINING GUIDE The Nordic Surf and turf buffet selections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 783-4515. LD $$$ Twin Willows Fresh seafood and water views in a family-friendly atmosphere. 865 Boston Neck Rd, Narragansett, 789-8153. LD $-$$

Tong-D Fine Thai cuisine in a casual setting. 156 County Rd, Barrington, 289-2998; 50 South County Common Way, South Kingstown, 7834445. LD $-$$

210 Salt Pond Rd, South Kingstown, 782-0100. BrLD $-$$$

TwoTen Oyster Bar and Grill Local oysters and upmarket seafood dishes with a full bar menu.

10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 453-2333. LD $$$

PROVIDENCE COUNTY

Capri Swedish-inﬂuenced Mediterranean cuisine. 58 De Pasquale Ave, Providence, 274-2107. LD $$-$$$ Catering Gourmet Premiere catering company providing food made from scratch. 333 Strawberry Field Rd, Warwick, 773-7925. $-$$$

A Providence Original Since the 1800’s

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

P ROV I D E N C E PICTURE

The Wharf Tavern With an updated look and a mission to serving fresh and local sea-

215 Water Street, Warren 289-2524, TheWharfTavernRI.com

Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 9444900. BrLD $$$

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Character’s Cafe & Theatre 82 Hybrid art space with all day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston, 490-9475. BL $

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Cucina Rustica Rustic, Italian-style dining combining comfort food and sophistication. 555 Atwood Ave, Cranston, 944-2500. LD $-$$ Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$ Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 3980027; 140 Comstock Pkwy, Cranston, 228-3901. D $-$$ Harry’s Bar & Burger Handcrafted sliders, brews and pub games. 121 N Main St. Providence, 228-7437; 301 Atwells Ave, 228-3336 LD $-$$ Haruki Japanese cuisine and a la carte selections with casual ambiance. Locations in Cranston and Providence. HarukiSushi.com LD $-$$

For full restaurant profiles, go to SoRhodeIsland.com

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November 2016 | SO RHODE ISLAND

DINING GUIDE Iron Works Tavern A wide variety of signature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 7395111. LD $-$$$ Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, JackysGalaxie.com. LD $-$$$ Julian’s A must-taste Providence staple celebrating 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$

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McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. LD $$

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McCormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$ Meeting Street Cafe BYOB eatery with large menu of breakfast, lunch and dinner served all day. 220 Meeting St, Providence, 273-1066. BLD $-$$ Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$ Momo Dessert restaurant with crepes, home-made stir fry ice cream and bubble tea. 100 Washington St, Providence, 521-6666. BLD $

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Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New York-style pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Providence, 273-2400. LD $-$$ Ocean State Sandwich Company Craft sandwiches and hearty sides. 1345 Hartford Ave, Johnston. 155 Westminster St, Providence, 2826772. BL $-$$ Opa the Phoenician Authentic Lebanese food served in a fun atmosphere with hookahs. 230 Atwells Ave, Providence, 351-8282. D $-$$$

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Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. LD $-$$ Pat’s Italian Fine Italian favorites, natural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 273-1444. LD $-$$$ Pizza J A fun, upbeat atmosphere with thin crust pizza, pub fare and gluten-free options. 967 Westminster St, Providence, 632-0555. LD $-$$ Red Ginger Traditional Chinese restaurant and bar with a relaxed environment. 560 Killingly St, Johnston, 861-7878; 1852 Smith St, North Providence, 353-6688. LD $-$$ Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950; 455 Main St, East Greenwich, 398-2900. BrLD $$ Rick’s Roadhouse House-smoked barbecue. 370 Richmond St, Providence, 272-7675. LD $-$$ Rocco’s Pub & Grub Five-star menu in an intimate, pub-like atmosphere. 55 Douglas Pike, Smithfield, 3492250. LD $-$$ Rosmarin at Hotel Providence Bar and restaurant serving Swiss-inspired small plates, craft cocktails and an eclectic wine list. 311 Westminster Street, Providence, 5213333. BLD $$$ Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich, Smithfield, 521-3311. D $$-$$$ Spirito’s Restaurant & Catering Classic Italian fare served in a stately Victorian home. 477 Broadway, Providence, 434-4435. LD $-$$$ Starbucks Coffee, tea, bakery items and lunch options. Multiple locations. Starbucks.com BL$-$$ T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, TsRestaurantRI.com. BL $ Tavolo Wine Bar and Tuscan Grille Classic Italian cuisine with an

For full restaurant profiles, go to SoRhodeIsland.com

DINING GUIDE extensive wine and beer list. 970 Douglas Pike, Smithfield, 349-4979. LD $-$$

an extensive selection of Italian and American staples. 100 Sabra St, Cranston, 781-9693. LD $-$$$

The Crossings Shopping and restaurant plaza. 371 Putnam Pike, Smithfield, 232-8900. BLD $-$$$

Vinya Test Kitchen Raw, plant-based, artful, small plates served by Chef Sam Bonanno, formerly of Grezzo in Boston’s North End. Delicious vegan cuisine, beautifully presented, and accompanied by creative mocktails (BYOB). 225A Westminster Street, Providence, 500-5189. D $-$$

The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$ The Grange Vegetarian restaurant serving seasonal dishes with a juice bar, vegan bakery and cocktail bar. 166 Broadway, Providence, 831-0600. BrLD $-$$

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

The Pizza Gourmet/ The Catering Gourmet From scratch wood-grilled pizzas and Italian American favorites. 357 Hope St, Providence, 751-0355. LD $-$$$

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

The Rosendale Bar and grill with welcoming atomposphere and creative menu. 55 Union St, Providence, 421-3253. LD $-$$

EAST BAY / NEWPORT

The Salted Slate An agri-driven American restaurant with global influences. 186 Wayland Ave, Providence, 270-3737. BrLD $$-$$$ The Villa Restaurant & Banquet Facility Family Italian restaurant with live music and entertainment. 272 Cowesett Ave, West Warwick, 821-0060. D $-$$ The Village Lively bar and grill with comfort fare, bar bites and beer. 373 Richmond St, Providence, 228-7222. BrLD $-$$ Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 751-6777. LD $-$$ Trattoria Del Mare Traditional Italian cuisine with a focus on seafood in an elegant yet relaxing atmosphere. 145 Spruce St, Providence, 2737070. LD $$-$$$ Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337. LD $-$$ Tony’s Colonial Specialty store offering the finest Imported and domestic Italian foods. 311 Atwells Ave, Providence, 621-8675. $-$$$ Twin Oaks Family restaurant serving

Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, 508-9996975. LD $$ Bluewater Bar and Grill Casual restaurant with modern seafood dishes, patio seating and live music. 32 Barton Ave, Barrington, 247-0017. LD $$-$$$ DeWolf Tavern Gourmet American/ Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$

The Narragansett High School PTO is proud to present

6th Annual Mariner Marketplace

Holiday Shopping Extravaganza Saturday, November 19th, 10am-3pm Narragansett High School Gymnasium 245 South Pier School, Narragansett

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Ichigo Ichie Traditional Japanese cuisine, creative sushi and hibachi. 5 Catamore Blvd, East Providence, 435-5511. LD $-$$$ Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, JackysGalaxie.com. LD $-$$$ Starbucks Coffee, tea, bakery items and lunch options. Multiple locations. Starbucks.com BL$-$$

Full-time licensed optician, providing personal consultation and expert fitting in our welcoming seaside setting With over 20 years experience, Liz will make sure you enjoy all of life’s moments with perfect vision.

Now Offering Prescription Eyewear With The Launch Of Pier Optical We proudly feature Oakley • Ray Ban PRada • TORy BuRch VeRsace • cOach Maui JiM • and many more

The Old Grist Mill Tavern Fine dining located over the Runnins River. 390 Fall River Ave, Seekonk, 508-3368460. LD $-$$$ The Wharf Tavern Serves fresh seafood and steak with bay views from almost every table. 215 Water St, Warren, 2892524. BrLD $-$$$

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Events • Arts • Theatre • Music

Photo courtesy of The Contemporary Theater Company

So Entertaining

The World’s a Stage

November 3-12: The Contemporary Theater Company has some “toil and trouble” up its sleeve with their production of Macbeth. See Shakespeare’s classic tragedy – rich with greed, guilt and a bit of the supernatural – come to life. Various dates and times. 327 Main Street, Wakefield. 2180282, ContemporaryTheaterCompany.com

So Entertaining Calendar

November November 2-27: The Artists Cooperative Gallery of Westerly is getting a jump on the holiday spirit with its annual holiday show, Small Gifts and Timeless Treasures. The opening reception will be on November 4, and guests will get to browse the gallery’s offering of “small art at gift prices.” Wednesday-Saturday 11am-7pm; Sunday 1-5pm. 7 Canal Street, Westerly. 596-2221, WesterlyArts.com November 2: Ocean House in Watch Hill welcomes Boston chef Matthew Delisle to work his magic in the kitchen as part of their Farm and Vine Dinner Series. Using ingredients from local farms – and paired with a local wine selected by the restaurant’s Sommelier – this November meal might steal Thanksgiving’s thunder. 7pm. 1 Bluff Avenue, Watch Hill. 888-552-2588, OceanHouseEvents.com November 3: URI welcomes comedian Hannibal Buress to the Edward’s Auditorium. You may know him as the stoner dentist with a heart of gold on Comedy Central’s Broad City, or the bizarro talk show sidekick from Adult Swim’s The Eric Andre Show. Either way, be prepared for a night of laughter. 8pm. 64 Upper College Road, Kingston. 788-3200, TheRyanCenter.com

November 4: One of American Idol’s most popular contestants, Taylor Hicks, is coming to town. See him blow the roof off the newly renovated Greenwich Odeum with his unique style of country, blues and Southern soul. 8pm. 59 Main Street, East Greenwich. 885-4000, TheOdeum.org November 4: Who says the masks need to be packed away after Halloween? Join Contemporary Theater Company for its 7th Annual Masquerade Gala. Their signature annual fundraiser happens at the Towers in Narragansett, complete with delicious local eats and live music. 7pm. 35 Ocean Road, Narragansett. 2180282, ContemporaryTheaterCompany.com November 4: Feed a family this holiday by enjoying a night of laughs from New England’s best comedians at the Funny 4 Funds Jonnycake Benefit. There will also be a silent and live auction with irresistible prizes. Proceeds will help the Jonnycake Center of Westerly reach their goal of providing 500 local families with turkey dinners for the holidays. 7:3010:30pm. 1 Dixon Street, Westerly. 377-8069, Jonnycake.org November 5: Don’t get rid of those Halloween pumpkins just yet. The

Farmer’s Daughter is hosting the 9th Annual Pumpkin Launch. Set your pumpkin on the catapult, watch it fly through the air and win a prize if it hits a target. Because the only thing better than carving a sweet pumpkin is seeing it smash spectacularly. Registration begins 12:15pm. 716 Mooresfield Road, South Kingstown. 7899301, SouthKingstownRI.com November 11-12: The Center for Wine and Culinary Arts is hosting From Vine to Wine: Pinot Noir From Around the World. Explore the history, geography and flavor of the delicious red in this two-day event. There will be a reception Friday night, followed by a seminar the next morning with wine tasting and cheese selections. 1 Bluff Avenue, Westerly. 888-552-2588, OceanHouseEvents.com November 19: Were you born a Ramblin’ Man? If so you might want to mark your calendar for the Allman Brothers tribute band, Brothers of the Road, coming to the Courthouse Center for the Arts this month. They’re so close to the band’s authentic Southern rock sound that you’ll swear Duanne, Dickey and the boys are right there on stage. 8pm. 3481 Kingstown Road, West Kingston. 782-1018, CourtHouseArts.org

November 13: Who can it be now? Familiar to millions as frontman, songwriter and vocalist of Men at Work, Colin Hay is performing at the Greenwich Odeum. We’d like to think the killer saxophone is coming with him, but no promises. 8pm. 59 Main Street, East Greenwich. 885-4000, TheOdeum.org November 17: With the cold weather upon us, the Westerly Elks Lodge is hosting the Jonnycake Fuel Fund Pasta Dinner sponsored by the Rotary/Elks/Lions. Proceeds will be used to heat the homes of families in emergency situations. Take out is also available. 5-7pm. 1 Dixon Street, Westerly. 377-8069, Jonnycake.org November 20: Take a hike on this cool autumn night with the Audubon Society for the Owl Prowl at Maxwell Mays Wildlife Refuge. Bundle up for an adventure in search of owls while you learn all about them and their habitat. 7-9pm. 2082 Victory Highway, Coventry. 949-5454, ASRI.org November 24: Looking to work up an appetite before the big Thanksgiving feast? Lace up your running shoes for the Warwick Rotary and Public Schools 5K Turkey Trot. Race fees and non-perishable food donations will benefit the Westbay Marketplace

Handmade Holiday Finds November 25: The South County Art Association’s 46th Annual Holiday Pottery and Art Sale lives up to its name with assorted prints, photography and small paintings, cards, jewelry and ceramics by SCAA members. Everyone knows that the best gifts are the ones that are handmade (you don’t need to say whose hands…) 10am-6pm. Wednesdays through Sundays. 2587 Kingstown Road, Kingston. 783-2195, SouthCountyArt.org

ONLINE EXCLUSIVE For an up-to-date statewide calendar and to submit your own listings, visit SoRhodeIsland.com 66

SO RHODE ISLAND | November 2016

Photo courtesy of South County Art Association

GET CRAFTy

So Entertaining

OPEN HOUSE

Calendar

Sat., Nov. 5, 1-3 pm & Wed., Nov.9, 9-11 am PreSchool - 8th Grade

Food Pantry and the Warwick Rotary Charity Fund. Registration at 7:15am, race begins at 8am. Warwick City Park, Steven O’Connor Boulevard, Warwick. CRICC.net/Rotary November 25: The Wickford Art Association’s Little Picture Show and Sale opens on Black Friday, and gives you the perfect DIY alternative to your holiday shopping needs. Discover original pieces of art in all forms made by local artists. TuesdayFriday, 11am-3pm; Saturday 12-3pm. 36 Beach Street, North Kingstown. 294-6840, WickfordArt.org November 25: When Thanksgiving is over the Christmas festivities begin, be one of the first to see A Christmas Carol, an original musical production written by the Granite Theatre’s very own company Musical Director Stephen DeCesare. 1 Granite Street, Westerly.

596-2341, GraniteTheatre.com November 25: Bring the kids to welcome Santa’s Arrival, along with other holiday characters, as they ride into Dixon Square in Westerly on fire trucks. Santa and friends will greet the children at this annual tradition of kicking off the Holiday season. All children will receive coloring books and lollipops. Free. 6-8pm. 4 High Street, Westerly. OceanChamber.org November 25-27: Turn Black Friday into Block Friday when Block Island puts its own twist on post-Thanksgiving shopping for the Holiday Shopping Stroll. Find great deals in local shops, and be sure to stop and see the island’s famous Lobster Pot Tree lit up for Christmas in Esta’s Park. Various locations. 466-2474, BlockIslandInfo.com

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Come Explore! TURKEy RUN

Photo by Amy Clarke

Race Away Your Food Hangover November 26: Now that you’ve had time out and enjoy a crisp November race for Harbour Turkey Trot. In addition to the Fun Run, live music and crafts. 8:30am. 6 MainStreetEG.org

to digest all that turkey, get the East Greenwich Hill and 5K there will be a one mile Main Street, East Greenwich.

PROVIDENCE EAST GREENWICH SOUTH KINGSTOWN allthatmatters.com | 401-782-2126

November 2016 | SO RHODE ISLAND

So Approved Autumnal Eats Cheers to the harvest! The apples are ripe and everyone’s in the mood to celebrate fall. We got a taste of the season with caramel apples from around the state, and can say with absolute certainty that we did indeed like them apples. –Grace Lentini

A Sweet Treat

Going Nuts

This rich caramel apple from Sweet Twist was such a nice twist on a classic. The crisp apple was covered in caramel, dipped in chocolate and covered in toffee. It definitely satisfied our sweet tooth. 5707 Post Road, East Greenwich. 885-7579, SweetTwist.com

The Chocolate Delicacy’s oversized cashew-covered caramel apple was a challenge to eat, one that our staff gladly took on. The cashews were fresh, the chocolate creamy and the caramel not too sweet. 28 Gilbane Street, Warwick. 884-4949, ChocolateDelicacy.com

A Toast to Apples

If your favorite childhood treat was a Heath bar, Appleland Orchard’s caramel apple is for you. Dipped in caramel, coated in dark chocolate and covered in toffee pieces, our staff made short work of this creative take on a seasonal favorite. 135 Smith Avenue, Greenville. 949-3690, ApplelandOrchardRI.com

Amy’s Apples surprised us with their white chocolate, cranberry and toasted coconut apple. The cranberry added a nice burst of flavor, while every bit of white chocolate and toasted coconut was quickly gobbled up. 128B Pleasant View Avenue, Smithfield. 233-2000, AmysApples.com

Photography by Katie Leclerc

Candy Coated

SO RHODE ISLAND | November 2016

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Why see just a few, visit them all at...

S. KINGSTOWN - WAKEFIELD 4+ ACRES | WEB ID: 1129215 $1,099,000 | 401.789.6666

NARRAGANSETT – Offered by Sweenor Builders, this upscale one level home is a short stroll to the sea wall , beach, restaurants & shops. Featuring an open floor plan with luxury appointments, central air, hardwoods, tile, fireplace. Sea side living at its best! $1,250,000. Scot Hallberg EXT 1322.401-783-9611

SOUTH KINGSTOWN – Pastoral best describes this gentlemans farm. 12.19 gorgeous acres of fields, woods & fruit trees bound by stone walls, surrounding a beautifully built, well cared for home. The vistas are stun ning, peaceful & very private. 4 BR, 1.5 baths. $750,000.Angela Dupouy EXT 401-783-9611

SOUTH KINGSTOWN – Spartina Cove – Modern style 1.5 story life style home. Near perfect conditions, detailed with cove moldings and custom finishes to accent a fantastic open floor plan. 3 BR, 3 baths. Hardwoods, central air, mahogany deck & screened porch. Marina by walking trail. $595,000. Bruce Thunberg EXT 1324 401-783-9611

NORTH KINGSTOWN – Custom 1 owner Colonial meticuliosly maintained & updated. 2010 Chef’s kitchen with granite, high end cabentry & SS appliances, wet bar, office bonus room, hardwoods, finished walkout for possible studio or inlaw. $569,900. 401-294-4000. Rhonda De Le Cerda. EXT 1513

JAMESTOWN – Nice location! Walk to library,playground,restaurants & marinas. Well cared for early 1900’s home ready for your updates. Private yard with plantings & fence. Oversized 2-car garage. C-L zoning. Estate Sale. $445,500. Terry Tiernan. EXT 1512. 401-294-4000

NARRAGANSETT – GREAT ISLAND –Overlooking Pt.Judith Pond, this waterfront 5 BR, 2 level home has spectacular sunsets from rear deck & patio. Plenty of room for everyone w/walkout & 2nd kitchen. Garage space with workshop. Location! Location! $525,000. Ann McCrory. 401-294-4000.

WESTERLY-WATCH HILL – Built in 1888, the “Folly” is a classic Watch Hill Cottage located in the heart of Watch Hill. This 5BR, 3.5 bath home has been tastefully restored w/modern amenities while maintaining the character & charm of old. Enjoy ocean breezes & water views! $3,800,000. Dottie Nigrelli.401-258-7684.

CHARLESTOWN – Extra ordinary Oceanfront property on 1 acre. Sweeping views of Block Island, Montauk & Watch Hill. 3 BR, 3 baths. $1,7500,000. Dan Babich. 860-212-8680.

WESTERLY – Gracious Estate property near Westerly Yacht Club-sited on 1.3 acres with mature trees & gardens. Huge master suite with FP & sitting room. 4 BR, 4 baths. Entertaining flows from living room to trellised terrace, dining room with built-ins, in-law apt. $885,000. Serene O’Connor. 860-857-6101

CHARLESTOWN – Panoramic ocean & Ninigret Pond views abound from this meticulously built custom home on beautiful barrier. East Beach. Outdoor living space on 3 different lit decks, including rooftop. Open floor plan for gatherings & entertaining.Offered fully furnished, deeded rights to Ninigret Pond. $2,200,000. Patrice Fenton.401-212-6166.

CHARLESTOWN – Sachem Passage. Pristine home on an acre. Deeded access to Foster Cove. Short walk to Watchaug Pond. Granite counters, SS appliances, central AC,stand by generator & security system. Enjoy 1 level living in this 3 BR, 2 bath. Gas FP in living room,hardwoods, ceramic, wall to wall carpeting & large 2 car garage.$385,000. Cecile. 401-782-5324.

CHARLESTOWN – This 3 BR, 2 bath sits on 3.37 acres overlooking your own pond. Updated bath & kitchen. Private country feel, yet less than 5 miles to beach. $379,900. Christine Holden 401-743-2852.