SO Rhode Island February 2016

Page 1


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Luxury and elegance abounds in this single level condo in the heart of the Pier. Brick patio overlooks sweeping lawns with a panoramic ocean view. Designer Viking kitchen, quality throughout, meticulous condition. Just steps to the beach, shops, and restaurants. $824,900 Jack, ext. 102

Pt. Judith pond location offers ocean access and dock on idyllic Spring Cove in Harbour Island. Totally renovated/remodeled – bright and open single level with 3 beds, 2 baths, and gleaming hardwoods. Front & rear decks, sun porch, garage, gourmet granite kitchen w/stainless appliances. Minutes to ocean beaches. $799,000

SOUTH KINGSTOWN: OVER 3 ACRES

SOUTH KINGSTOWN: MATUNUCK

S. KINGSTOWN: SOUTH COUNTY HILLS

Quality and tranquility abound in this casually elegant home offering top of the line amenities and mechanics. Open and flowing floor plan from the granite kitchen to the family room with cathedral ceilings. First floor master suite, office, central air, mahogany deck, and more. Set on over 3 private acres. $675,000 Kathy, ext. 114

Quintessential beach home in Matunuck Point offers 3 bedrooms and 2 full baths. Updated granite kitchen, bamboo floors, home office/studio, and more. Walk to public and private beaches – pond access for kayak, canoe, boat. $599,000

Stately four bedroom, 3 bath Colonial in desirable South County Hills welcomes you home with its beautiful landscaped setting and spacious layout. Quality built with hardwoods on the first floor, central air, family room with fireplace, large master suite, screened porch and patio. $579,000 Kathy, ext. 114

SOUTH KINGSTOWN: SPACIOUS HOME

CHARLESTOWN: CONVENIENT

WEST KINGSTON: OVER 4 ACRES

Ocean and Narrow River views from this 3700+ sq. ft. home located on a quiet dead end street. Three bedrooms, 3 full baths, multiple water view decks, great room with fireplace. Lovely views from the master balcony. Great value! $449,900

Three bed, 2 bath contemporary conveniently located. Many updates include an open kitchen – dining room floor plan. New decks, siding, windows, roof, fenced yard, above ground pool. Three car garage. Close to Charlestown breachway. $329,900 Karen Follett, ext. 111

Charming gambrel colonial set on 4.59 acres offers 3 beds, 2-1/2 baths, new roof, windows, and more. Great room/living room with brick hearth and soapstone woodstove. Slider to deck overlooks acres of woods. Minutes to URI, train station, and beaches. $289,900


N E W P ORT

NARRAGANSETT

PR O V I D E NC E

STONINGTON, CT

J A M E S TO W N

WATC H H I L L

BLO C K I S L A N D

NARRAGANSETT

WATER VIEWS | WEB ID: 1115250 $2,395,000 | 401.348.1999

WATER VIEWS | WEB ID: 1114644 $1,650,000 | 401.789.6666

NARRAGANSETT - WATER VIEWS

CHARLESTOWN - QUONNIE

BLOCK ISLAND - WATER VIEWS

JAMESTOWN - VILLAGE

SAND HILL COVE | WEB ID: 1113254 $595,000 | 401.789.6666

CENTRAL BEACH | WEB ID: 1115391 $825,000 | 401.348.1999

SACHEM POND | WEB ID: 1107930 $1,250,000 | 401.466.8777

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CHARLESTOWN - CENTRAL BEACH

JAMESTOWN - WATER VIEWS

NARRAGANSETT - BEACHFRONT

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BEAVERTAIL | 1.5 ACRES | WEB ID: 1082202 $1,595,000 | 401.423.3440

SAND HILL COVE | 3 BEDROOMS | WEB ID: 1092821 $1,495,000 | 401.789.6666

JAMESTOWN - SHORES

BLOCK ISLAND - MULTI. USE

NARRAGANSETT - WATER VIEWS

WESTERLY - WATERFRONT

4 BEDROOMS | WEB ID: 1097635 $599,900 | 401.423.3440

INVESTMENT | WEB ID: 1086006 $1,195,000 | 401.466.8777

GREAT ISLAND | WEB ID: 1113553 $419,000 | 401.789.6666

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Contents February 2016

25

Everything you knead to know about the art of the perfect pizza dough

Photography by (Clockwise from Top L) Stacey Doyle, Grace Lentini, Blink of an Eye Photography

20

Fun and excitement abound in the Ocean State improv scene

13

One SO staffer takes the plunge at the Frozen Clam Dip at Goddard Park

35

This Month

Every Month

20 Laugh out Loud

10 Online Exclusives

Meet the funny people of Rhode Island’s improv comedy troupes

25 Pizza Party

South County is in the middle of a pizza Renaissance, people, so grab a slice of ‘za and ride the wave

Chic Block Island living

11 Editor’s Note/Letters 13 So Happening

Finding the mental benefits of a polar plunge 14 So & So 16 Social Network

35 So Stylish

Life with an ocean view 36 Life/Style 39 What’s In Store 40 Tastemaker

45 So Delicious Grab a seat at Chair 5 in Narragansett 46 Review 49 Foodie Journal 51 Tastemaker 53 Dining Guide

57 So Entertaining

Your guide to South County life in February 58 Calendar

60 So Approved

We share the recipes of our favorite smoothies

On the Cover: A margherita pizza from Pasquale’s Pizzeria Napoletana in South Kingstown. Photography by Stacey Doyle February 2016 | SO RHODE ISLAND

7


EXPERT CARDIAC CARE,

1070 Main Street, Suite 302, Pawtucket RI 02860 Fax: 401-305-3392 • mail@providenceonline.com www.SORhodeIsland.com For advertising rates call: 401-305-3391

IN THE HEART OF SOUTH COUNTY.

Publishers Barry Fain Richard Fleischer John Howell

David J. Broza, MD, FACC; David S. Bader, MD, FACC; Neil Brandon, MD, FACC; Steven R. Fera, MD, FACC, FACP; Aaron K. Weisbord, MD, FACC

South County Cardiology offers you a full continuum of expert cardiac care including EKG, echocardiography, arrhythmia diagnosis, pacemaker implantation and follow-up, catheterization, nuclear stress testing, and more. We also provide an exceptional level of personalized care and accessibility. State-of-the-art diagnostics and procedures are performed on site. Should you require hospitalization, you’ll find our physicians at your bedside, not a resident in training. And no practice offers you more complete care coordination. BlueCHiP plans accepted.

Media Director Jeanette St. Pierre @JeanetteSTP

Creative Director Julie Tremaine @JulieTremaine

Managing Editor Grace Lentini @Gracie_NomNom

Digital Editor Tony Pacitti @TonyPacitti

Editor Courtney Denelle @CourtneyDenelle

Art Director Meghan H. Follett

Advertising Design Director Layheang Meas

Assistant Art Director Veatsna Sok

Graphic Designer Katie Leclerc Brian Leiter

Account Managers

Contributor

Shelley Cavoli: Shelley@ProvidenceOnline.com Louann DiMuccio-Darwich: Louann@ProvidenceOnline.com Ann Gallagher: Ann@ProvidenceOnline.com Kristine Mangan: Kristine@ProvidenceOnline.com Elizabeth Riel: Liz@ProvidenceOnline.com Dan Schwartz: DanS@ProvidenceOnline.com Kimberly Tingle: Kim@ProvidenceOnline.com Stephanie Oster Wilmarth: Stephanie@ProvidenceOnline.com

Wakefield, 401 789-5770 ~ East Greenwich, 401 471-6440 ~ southcountyhealth.org

Contributing Photographers Hilary Block Blink of an Eye Photography Mary Lou Butler Stacey Doyle Brian DeMello Grace Lentini Contributing Illustrator Alison Blackwell

Emily Dietsch Writer

sea view | sea friends | sea food

Emily Dietsch is a longtime contributor to So Rhode Island and our sister publication, Providence Monthly. She writes the In the Drink column, which provides an look inside PVD cocktail culture. Her favorite part of the job? “Besides getting insider tips to up my drink-slinging game? Probably the privilege of peeking into the minds and lives of some seriously talented, passionate and kooky people,” she says. This month, Emily chats swith Siena’s director of operations about what makes the restaurant stand out, as well as her go-to winter cocktail.

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SO RHODE ISLAND | February 2016

CMYK / .eps

Facebook “f ” Logo

Contributing Writers Erin Balsa Alastair Cairns Todd Corayer Bob Curley: @GoCaribbean David Dadekian: @dadekian Claire Flanagan Elyena “Nellie” de Goguel Andrea McHugh: @NewportStyle Stacey Place: @RIDining Cristy Raposo: @foxywhite3 Bill Rodriguez Johnette Rodriguez Bethany Vaccaro John Taraborelli: @JohnnyTabs Interns Cameron Bryce Kendra Genereux Katlynn Grenier Member of:

Mollie Stackhouse Samantha Westmoreland

Audited by:

CMYK / .eps

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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Make sure your preparer is available to answer your tax questions – or in the event of an IRS auditor letter – which can come up at anytime. H&R Block offices are open year-round to assist clients.

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you guarantee tHe accuracy of wHere can i find a tax professional 4 will 5 your work? if you make a mistake on my and make an appointment online? tax return, wHo will pay tHe penalties and interest incurred by tHat mistake?

An honest preparer will guarantee their work. H&R Block guarantee every return done by their tax professionals. If H&R Block makes an error on your return, they will pay resulting penalties and interest. If you are audited, they will explain your IRS tax audit notice and the documentation you should provide to the auditor.

Look for a tax preparer who offers you convenient services, locations and hours.

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February 2016 | SO RHODE ISLAND

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big screen moments. From the Farrelly Brothers to Woody Allen, our new bi-weekly column RI For Reels will take a look at RI on the silver screen, one movie at a time.

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

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SO RHODE ISLAND | February 2016

Facebook “f ” Logo

CMYK / .eps

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Fun events and community highlights delivered right to your inbox weekly CMYK / .eps

Hey Rhody newsletter at SORhodeIsland.com


Editor’s Note

Grab a Slice It’s a scientific fact: pizza is the most delicious food on the planet. Seriously, Google it. We’ll wait. But pizza has evolved so much from what you were ordering on Friday night from Domino’s when you were a teenager. Now, it’s easy to find classically Italian preparations (on equipment made in Italy), or made in a coal-fired oven, or modified to meet difficult dietary restrictions. This month, we delve into all of the

We assist spouses, families and seniors in planning for life’s transitions

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So & So • Social Network

Photography by Blink of an Eye Photography

So Happening

Dive Right In Ill-advised winter swims aren’t just for January 1. With plenty of winter ahead of us, a first-time plunger advocates for icy dips. Jump in, jump out and feel alive.


So Happening So & So FrOm page 13

A Fresh – and Frozen – Start A first-time polar plunger finds inspiration in the icy waves

#DStrOng

Westerly’s World Famous Dorian

It could have been worse. It could have been snowing, temperatures could have been close to zero, rabid polar bears could have been making brunch out of us while we waited. There are plenty of ways things could have been worse, but still, it was New Year’s Day and there we were, standing on the beach in our bathing suits with temperatures in the relatively comfortable upper 30s, waiting to voluntarily jump into the Atlantic Ocean which, let’s face it, is never really that warm. The New Year’s Day plunge is a common tradition, and one that I had always lumped in the “not on your life” category. I’m a proud wimp and not much of a morning person, never mind the fact that most New Year’s Days begin with a significant headache and the first regret of the year. But this year I was committed to trying new things. How better to do that than with the heavily metaphorical cleansing/rebirth of a symbolic swim. I selected the Frozen Clam Obstaplunge at Goddard Park State Beach, which was held to benefit The Rhode Island Mentoring Partnership. The “Obsta” stands for obstacle course, as in I could jump into the water like a regular crazy person or run a half-mile, parkour style obstacle course straight out of a movie training montage and then jump into the water like a crazy person. My list of new things to experience in 2016 didn’t include getting dragged off the beach with most of my bones broken – again, huge wimp – but kudos to the warriors who hurdled over walls, combat crawled through tubes and bounded through an alternating rows of slanted walls like they were Keanu Reeves in The Matrix. The non-Obstaplungers had to wait until the first runners cleared the obstacle course and hit the icy waves. A loudspeaker blasted a playlist 14

SO RHODE ISLAND | February 2016

made up entirely of songs with titles that took on an ironic significance for the occasion – “Cold As Ice” by Foreigner, “Crazy” by Seal – while announcers got the crowd psyched up and ran commentary on the obstacle course. Finally the first obstacle runners splashed down and we were clear to make our plunge. Wild screams, giddy and horrified, masked the sounds of cold bodies hitting cold water. There are four phases to your body’s response to a polar plunge. The first is the initial shock when your feet hit the water, which passes quickly. The second phase, which happens once you’re waist deep is, for obvious reasons, the one that really makes you want to turn back and run screaming for shelter. Fighting through that urge will lead you to phase three, when you dive beneath the waves and feel like your chest is either going to collapse or explode or both – you’ll want to scream here, but the prospect of drowning is a strong deterrent. Finally, you breach, unleash a primal howl, and feel surprisingly rejuvenated. I experienced all of these phases, and found myself energized and eager to face 2016 head on. At the risk of sounding overly New Age-y there is something oddly spiritual about submerging yourself in the cold, Atlantic waters. Probably because it’s not something people do outside of these “double dog dare you” kind of occasions. January 1 is a perfect time to do it because like I said, it’s pretty heavily symbolic of a clean start. But here’s the thing; there’s still plenty of ill-advised days of swimming left this winter. If you’re feeling like you’re running out of steam on your resolutions, or maybe just feeling like you need some kind of jolt in your life, throw on your trunks, go to the beach and dive in. Any day of the year can be the first day of something new. –Tony Pacitti

“Dorian, you’re famous in Australia!” “You are famous in Taiwan.” “Dorian, you are famous in China.” The Facebook page Praying for Dorian is overflowing with such sentiments, all followed by #DStrong, in honor of Dorian Murray, an eight-year-old boy from Westerly valiantly battling cancer. On April 26, 2012, Dorian was diagnosed with Stage IV Alveolar Rhabdomyosarcoma, a type of cancer that targets the muscles of the trunk, arms and legs. After learning this past December that treatment would no longer benefit Dorian’s case, he and his parents decided to forgo any more chemotherapy, radiation, transfusions and discomfort. Now they’re looking to fulfill Dorian’s ultimate wish: to become famous. The world has united in a heartwarming effort to make his wish come true, posting encouraging comments and photos on social media channels. Dorian has received visits from New England Patriot Rob Gronkowski and former player Patrick Pass, along with many other notable athletes. The Mystic Aquarium and Foxwoods Resort Casino hosted Dorian and his family, providing a bodyguard that never left his side, evidently because “Dorian is a celebrity and he will receive celebrity treatment,” as is posted on Facebook. Most moving of all, though, is the overwhelming number of photos posted by individuals walking along The Great Wall of China, holding up signs painted “D-Strong,” fulfilling Dorian’s wish for fame in China. There is a quote by Desmond Tutu that can be found on the cover photo of the Praying for Dorian Facebook page, stating “Hope is being able to see that there is light despite all of the darkness.” Dorian is the quintessential example of that light. Let’s all continue to help it shine bright. Use the #DStrong hashtag to spread Dorian’s story and make him the most famous Rhode Islander in the world. Facebook.com/PrayingForDorian –Samantha Westmoreland

Photography by Blink of an Eye Photography

An eight-year-old boy battling cancer wishes for world fame


So Happening So & So

It’S I n a bOOk…

Learn What the Waves Know Local author and JWU professor Tamara Valentine discusses her debut novel

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“Really, a first person narrator that doesn’t speak? Good luck!” That’s what one agent said to native Rhode Islander and Johnson & Wales professor Tamara Valentine while she was writing What the Waves Know. After starting the novel eight years ago and subsequently locking it in a drawer because “it wouldn’t behave,” Tamara was haunted by the story and dove back into it, producing this breathtaking piece that explores the concept of “what to do if you’re afraid of your voice.” Have you always wanted to be a writer? I was born a writer; I really believe it. I’ve had a pencil in my hand as long as I can remember. I was that kid that would disappear into the woods for hours [to write]. Even when I wasn’t writing, I was daydreaming and constantly building stories in my head. I didn’t know that I would ever be successful at it, but I knew that I’d always be writing, even if I weren’t a writer.

Photo (Top) by Ronald C. Valentine

What inspired What the Waves Know? When I first graduated undergrad, I worked with young autistic adults. There was one boy that everyone suspected was not on the spectrum. He never spoke. Every time he’d almost speak, he would take his pointer finger and bite it, like he was waiting to calm back down so he wouldn’t speak, and it always haunted me. I’ve never forgotten him. A lot of people suspected he had trauma in his life before he stopped speaking, and it was sort of just always sitting there. That was probably [where the idea] of what to do if you’re afraid of your voice [originated]. You’ve written such strong female characters. Do you have strong female influences? I get discouraged by pieces that [feature] damsels in distress. The writers that I admire are immensely strong women that write strong characters. Margaret Atwood, Isabella Yende and Julia Alvarez, who I just adore, write these amazing, complicated female characters.

We’ll give you something to smile about.

599 Pontiac Avenue, Cranston 781.2900 25 South County Commons, Wakefield 284.3033 Author and JWU Professor Tamara Valentine

How did you come up with the idea for the setting of the novel, tillings Island? When I first started writing, I remember standing on the cliffs on Block Island, and looking at this white house, starting to fill in the characters that might live there. That is how this piece started, not with the characters, but with the place. I worked backwards, filling in the slots as I went. I kept a picture of that house up in front of me when I started writing. How has teaching affected your writing? I want to be on campus with that energy, surrounding myself with literature. It’s difficult to be creative in some jobs – I’m really lucky to be able to do that. I love both [writing and teaching]; I wouldn’t want to choose between them. Every day, I learn more from my students than Chaucer. What the Waves Know will be on bookshelves on February 9. Tamara Valentine will be doing a reading and Q&A at The Artists Cooperative Gallery of Westerly on February 16. 7 Canal Street. 596-2221, www.WesterlyArts.com –Samantha Westmoreland

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So Happening 25 YeAr AnniversArY

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On January 1, thrill-seekers gathered at the Goddard Park State Beach for the annual Frozen Clam Dip. This year saw the added twist of the Obstaplunge, an optional quarter-mile obstacle course. Held as a benefit for the Rhode Island Mentoring Partnership, participants were warmed by the fact that crashing into the icy Atlantic waves was all for a good cause. www.MentorRI.org photography by blink of an eye photography

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SO RHODE ISLAND | February 2016

Tony and Amy Partavano

Photography: Blink of an Eye Photography

Teaghan Bristol and Emily Clarke


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For full restaurant profiles go to RhodyBites.com

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SO RHODE ISLAND | February 2016

Insider tip: Don’t miss Lobster Sunday, a weekly feast featuring succulent lobster dishes for $20, like lobster carbonara, lobster fra diavolo and one pounders steamed, roasted or baked and stuffed, offered straight ‘til summertime.

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Treat yourself to the spoils of the Ocean State at The Sea Goose, a raw bar and grill in Westerly. Andrew Nathan and Jennifer Gibson, owners of both the Sea Goose and the Cooked Goose of Westerly, source ingredients locally - like Ninigret Cup oysters from Charlestown Pond, striped bass and tautog from Point Judith and red shrimp from Stonington - in commitment to providing the freshest seafood straight from the dock to your plate. Feel free to toast a hard day’s work with a variety of Happy Hour specials offered seven days a week from 4-7pm. Customers can cozy up and enjoy a glass of wine, a tasty cocktail or small plates to nosh on, what with 12 varieties of vino available by the glass, six premium spirits and 11 appetizer options to sample from, all for $5 a piece. Transform the wan of your work week with a Hump Day treat at Prime Rib Wednesday, offering a generous cut of herb-crusted prime rib with horseradish sauce, baked potato and haricot vert.

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Who Are you lAughing At? Get your funny bone tickled by these local improv troupes by Barbara Pomerleau

A

Providence Improv Guild performs the first Saturday of each month

A Belly Full of Laughs The first Saturday of each month, Improv Jones takes the stage at AS220, performing their unique, signature brand of comedy along with a rotating complement of special guests. Counting themselves amongst the longest running troupes in the country, Improv Jones was founded by Mauro Hantman in 1992, and consistently attracts some of the most experienced players

in the local theater scene to their ranks, drawing their performers from such venerable institutions as Trinity Rep, The Gamm Theater and The Wilbury Group. In addition to their monthly shows, they are also the organizers of the Providence Improv Fest, a weekend-long event, now in its 13th year, that hosts over 40 local and outof-town groups in two separate event spaces in September. $5. First Saturday of the month. 10pm. AS220 Black Box, 95 Empire Street, Providence. www.ImprovJones.com.

Improvisation Through Collaboration

Catch Everett Company’s Friday Night Live every week in Providence

20

SO RHODE ISLAND | February 2016

The Providence Improv Guild is exactly what it sounds like: a collaboration of various smaller independent acts, coming together to build, promote and share ideas within the improv community. From its humble beginnings as a means for struggling troupes to grow their respective audiences by offering a common space and schedule, the P.I.G. (as they are called) has over the years become a driving force in not only growing awareness of improv as an art form, but also as a training

ground for the next generation, offering classes and workshops to the public throughout the year. Most shows utilize the long-form format of improvisation (meaning they continually build on one central idea throughout the program), but also offer both a short-form performance (multiple independent skits), as well as an entirely musical performance, where songs and lyrics are made up on the spot, once a month. Check their website for the current schedule. $5. Thursdays, Fridays and Saturdays. 8pm. Southside Cultural Center, 393 Broad Street, Providence. www. ImprovPig.com

It’s All Fun and Games Billing themselves as “Good for ages 2 to 92,” Friday Night Live is a familyfriendly alternative for those with little ones for whom the late night shows may be a little too risqué (or would go right over their heads). The evening starts with a series of games, similar to the popular TV show Whose Line is it, Anyway?, and is followed by a musical component, accompanied by either Bertrand Laurence on guitar, or Keith Munslow on keyboard. Hosted

Photography (Top) by Tim Siekiera

h, February. The frantic socializing and high excitement of the holiday season has faded into memory, the good cheer wearing off only moments after all the gifts were opened. New Year’s resolutions have been both valiantly attempted and subsequently abandoned. Football season is over, for better or for worse, and with it the tailgating parties and Sunday afternoons at the local sports bar. Although it may technically only be six weeks away, those of us who have spent more than a year or two as New Englanders know that whatever Punxsutawney Phil says, spring is still a long time coming. Sure, you could just hunker down and do takeout and Netflix this weekend, again, but why would you, when for less than the cost of a movie ticket you can not only enjoy live entertainment, but be a part of the action, as well? Rhode Island is home to a host of improv troupes that offer shows nearly every night of the week, anchored by some of the state’s top performers and propelled by (100% voluntary) audience participation. If you loved reading those Choose Your Own Adventure books as a child, this grown-up version, where anything can happen and the show is never the same thing twice, is for you.


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95 to Exit 15 in Warwick • 105 Chestnut Street, Warwick Shop: (401) 781-4444 • www.RISkiShop.com The Bit Players keep the laughter going in Newport Friday and Saturday nights

by the Everett Theater Group, the performers are a mix of seasoned professionals and students who have come up through the Everett’s improv training classes which, like the P.I.G., are offered to the public and are taught by the Everett School cofounders, Dorothy and Aaron Jungels. $5. Fridays. 7pm. Everett Company Stage, 9 Duncan Avenue, Providence. www.EverettRI.org

Family-Friendly Comedy

Photo courtesy of The Bit Players

Providence is a great city for many reasons, but more often than not, easy-to-find parking isn’t one of them. Save yourself some aggravation and head down to Warwick for Bring Your Own Improv (BYOI), fresh off of their eighth season at the Warwick Museum of Art. Grab a spot in the spacious lot behind the building and head into this small, intimate venue for one of two shows offered every Friday night. BYOI offers a family-friendly show at 7pm, followed by a PG-13 late show at 9pm. At the beginning of each performance, audience participants’ names are entered into a drawing to be the “Featured Audience Member;” the lucky winner gets to answer a list of questions that form the basis of the entire show. Check out their blog afterwards for a recap and enjoy your 15 minutes of fame! $8 adults/$4 seniors, military, students, children under 12. Fridays. 7pm and 9pm. Warwick Museum of Art, 3259 Post Road, Warwick. www.BringYourOwnImprov.com

Indulge, Imbibe and Improvise Island dwellers, never fear, you can get your fill of laughs without ever having to cross a bridge. The Bit Players have been entertaining Newport since 2007 with their short-form improvisation and a BYOB policy that can make for some raucous crowds and, shall we say, interesting suggestions. A

Where

favorite for bachelor parties, birthdays and girls’ night out, the Players are more than happy to make the celebrants the focus of the show if you let them know beforehand. All-ages performances are also offered occasionally on school vacations and holidays, so the whole family can get in on the fun, and the Players can be booked for private or corporate events, too. They even provide complimentary soft drinks and coffee, as well as ice, cups and whatever else you might have forgotten to pick up at the liquor store on the way over. $15. Fridays 8pm; Saturdays 8pm and 10pm. Firehouse Theater, 4 Equality Park Place, Newport. www.BitPlayers.net.

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A Side-Splitting Duo In South County, get your giggle on with the Contemporary Theater Company’s (CTC) double whammy of improv offerings, Micetro Improv and The Weekender. Micetro is a weekly competition-style show, where the audience members vote for the best performer in a series of games, until all but one are eliminated and a winner is crowned (literally). Micetro is a nationally recognized improv format, performed all over the world and brought to Little Rhody (by way of New Zealand) by Ryan Hartigan in 2010. Like several of its Providence counterparts, the CTC offers improv classes year round, and many of its graduates are welcomed into the rotating cast of 8-16 performers. The Weekender began as an experimental lab space for those very students, and is still used primarily as a forum for open performances and testing new ideas, although outside groups are also welcome to perform. The show is curated and hosted by Neal Leaheey and Charlie Santos, and the various groups perform in sets of 20 minutes each. $8. Micetro Improv, Fridays 9:30pm. Weekender, Sundays 5pm. Contemporary Theater Company, 327 Main Street, South Kingstown. www.ContemporaryTheaterCompany.com

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SO RHODE ISLAND | February 2016


Vegetarian pizza from Kingston Pizza

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i

Just as beer and burgers have exploded into the craft arena, so has pizza. There’s wood fired, coal fired and Neapolitan. However, longtime favorites like pan pizza, New York style and pizza strips aren’t going anywhere. As much as craft pizzas are shiny and new (and delicious), there will always be a place in diners’ hearts (and stomachs) for the neighborhood, landmark pizza joints that we all know and love. Instead of pitting pizza against pie, let’s celebrate the diversity of dough in southern Rhode Island. It may be our most delicious celebration yet.


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Cobblestones Wood Fired PIzza

Wood Fired Pizza Who we talked to: Al Olerio of Cobblestones Wood Fired Pizza Oven temperature: 800 degrees and up Cooking time: 3 minutes

Photography by HIlary Block

Must-try pie: A basic margherita pizza with some hand crushed tomato sauce, a little olive oil, fresh mozzarella and fresh basil. This allows you to experience the crust, the sauce, the cheese and the char without any of them losing their individual identities. Why use wood: As wood burns it gives off some moisture (steam/water vapor), which helps to keep the crust from becoming dry. This makes a crispy outer crust that stays moist on the inside. The vast majority of hearth ovens in Italy are fueled by wood. The perfect wood fired crust: Light, airy and moist on the inside. The outside is crispy with a dark amber color and spots of char around the crust. The char is what makes this type of pizza distinct, and what gives it its flavor.

All about the dough: Cobblestones’ dough is made from filtered water, sea salt, a sourdough mother dough that is several years old and is fed daily to keep it growing and active, artisan flour (King Arthur unbleached and unbromated), some bread flour and a tiny bit of instant dry yeast. No oil, sugars or additives are used. From beginning to end, the dough takes 24-48 hours and is at peak flavor after aging for 48 hours. The dough is spread/tossed to order and is a much wetter dough than a traditional pan pizza. The pizza is cooked right on the hearth. What’s in the sauce: Hand-crushed California plum tomatoes, a little extra virgin olive oil, a bit of Parmesan cheese, sea salt, fresh ground pepper and a tiny bit of herbs. It is lightly seasoned so that the flavor of the tomato stands out. Insider Tip: Originally, Cobblestones used a hand crank to crush the tomatoes. They found that contact with the metal altered the flavor, so every day they hand crush their tomatoes. Cobblestones Wood Fired Pizza, 5641 Post Road, East Greenwich. 398-8880, www.CobblestonesPizzaRI.com

I always take home a simple pizza, often without sauce, with some fresh vegetables, olive oil, Parmesan cheese and some fresh mozzarella from Narragansett Creamery. I find the white pizzas reveal the flavor of the crust moreso than the red pizzas. The sauce adds quite a bit of moisture to the pie and requires additional cooking time. The white pies cook faster, have fewer ingredients and allow the crust to be the focus, but that’s my taste. I love a good crust. -Al Olerio

Where else to get wood fired pies Bravo Wood Fired Pizza, 6689 Post Road, North Kingstown. 398-2500, www.BravoWoodFiredPizza.com Fresco, 301 Main Street, East Greenwich. 398-0027, www.FrescoRI.com Village Hearth Bakery Cafe, 2 Watson Avenue, Jamestown. 423-9282, www. VillageHearthBakeryCafe.com

February 2016 | SO RHODE ISLAND

27


The Baby Bella Pizza from Providence Coal Fired Pizza

Who we talked to: David Bertolini and Michael Santos of Providence Coal Fired Pizza Oven temperature: 900 degrees Cooking time: 4 minutes Must-try pie: For them it’s the margherita pizza – it’s the perfect combination of ingredients that allows the crust to shine. Why use coal: Coal has an old world influence on food and adds a slight smoky flavor to the pizza. It blisters the dough in a unique way, which forces the use of a highly saturated dough to survive the cooking process. Plus, no one else in Rhode Island is using it. The perfect coal fired crust: Twenty percent char on the top crust and a thirty percent char on the bottom of the pizza. The finished crust should be crisp and airy with a slight chew. All about the dough: Four different grains make up this dough that is 77% water. It looks more like soup than what most people expect to be dough. It’s a three-day process that begins with a Polish starter dough that’s allowed to ferment for 24 hours. The time allows the dough to mature the flavor slowly.

Insider Tip: Cooking with coal is difficult because of the high temperature. It takes a lot of skill to control the temperature of the oven. Putting coal on the fire too soon can overheat the oven, and if the coal goes on too late the fire will not be hot enough. The proper air temperature hovers around 900 degrees and the deck temperature should be between 600 and 620 degrees. Providence Coal Fired Pizza, 6105 Post Road, North Kingstown. 8857499, www.ProvidenceCoalFiredPizza.com

pizza evenly and is smokeless. It’s like a home oven; you come in, turn it on and it’s on.

There’s been a surge in gourmet pizza shops because people have become more educated when it comes to food. It is the same as the focus that has been on gourmet burgers instead of the fast food burgers that have been around for years. -David Bertollini

What’s in the sauce: Tomatoes, spices, oil and water.

Bakery Pizza Who we talked to: Jeanne Ramieri of Colvitto’s Pizza and Bakery Oven temperature: 500 degrees Cooking time: 20 minutes Must-try pie: Classic red pizza strip

What’s in the sauce: Raw, crushed California tomatoes so that the quality of tomato speaks for itself.

Why use a gas oven with a stone deck: It cooks the

The perfect bakery pizza crust: Crunchy on the bottom, crunchy on the crust and fat in the middle. All about the dough: Water, flour, salt, sugar and yeast. Colvitto’s uses the same dough for everything in the bakery except the multigrain dough. It’s made and cooked the same day, but is shaped, rested and allowed to rise three separate times.

Insider Tip: There are crust lovers in this world, and then there are other people. According to Jeanne, “We need the other people because there are only four crusts per pan.” There are 18 pizza strips in a party pan, and if you want 18 crusts, you can get them, but it’ll cost just a little more. (Note: Jeanne is a crust person.) Colvitto’s Pizza and Bakery, 91 Point Judith Road, Narragansett. 783-8086, www.Colvittos.com

Pizza strips are a simple thing. The basic pizza strip is like a peanut butter sandwich; it’s never going away. -Jeanne Ramieri

Where else to get bakery pizza DePetrillo’s Pizza and Bakery, 797 Tiogue Avenue, Coventry. 828-4300; 1729 Warwick Avenue, Warwick. 732-3331, www.DePetrillos.com

Photography by Hilary Block

Coal Fired Pizza


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Now Accepting Valentine’s Day Reservations

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12 oz n.Y. Strip Steak with crispy Potato Gratin & asparagus, served with an 8 oz glass of house wine. $19.99

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ladies enjoy half-off all entree’s and pasta’s 50 Main Street, eaSt Greenwich • 885.2200 • GrilleonMain.coM • like uS on FB 30

SO RHODE ISLAND | February 2016


My Wife’s Pizza from Kingston PIzza

Neighborhood Pizza Who we talked to: Sam Sciabarrasi of Kingston Pizza Oven temperature: 600 degrees Cooking time: 8-12 minutes Must-try pie: Cheese and pepperoni Why use a gas oven with a stone deck: Even though it takes over an hour to come to temperature, it cooks evenly and maintains the temperature. The perfect neighborhood pizza crust: Crispy on the bottom, soft in the middle. All about the dough: It has salt, sugar, olive oil and yeast. Sam makes the dough, lets it rise for four hours, cuts it, balls it, puts it in a dough retarder, kneads it, spreads it, sauces it, cheeses it and throws it in the oven. No tossing required. What’s in the sauce: California fresh-packed tomatoes and spices. Insider Tip: To make pizza at home, buy the dough from Kingston Pizza by the pound. Preheat your oven to about 475. Spread the dough out on a cookie sheet, add your sauce, add your cheese, throw it in the oven and cook until it’s all brown and crisp. Kingston Pizza, locations in Wickford, Narragansett, North Kingstown, Peace Dale, West Warwick, Charlestown, Kingston (URI), Bonnet and Richmond. www.KingstonPizza.com

I’ve never changed the recipe once in 32 years because if it ain’t broke don’t fix it. Cheese and pepperoni is my favorite pizza because people love it. What sets ours apart is that we use a very high-end pepperoni, not the big wafer kind. It’s a smaller Margherita sliced pepperoni that’s cured, so it’s a little different. It changes the dynamic and gives a lot of flavor. -Sam Sciabarrasi

Where else to get neighborhood pies Casa Della Luce, 105 Franklin Street, Westerly. 637-4575, www.CasaDellaLuce.net Casa Pizza, 855 Point Judith Road, Narragansett. 783-2459, www.CasaPizzaNarragansett.com PD’s Pizza, 1202 Kingstown Road, Narragansett. 789-0000 Estia Restaurant, 28 Old Tower Hill Road, Wakefield. 782-8800, www.EstiaRestaurantRI.com PizzaPlace, 43 Broad Street, Westerly. 348-1803, www.PizzaPlaceWesterly.com

Photography by José Navarro-Robles

Supreme Pizza of Westerly, 157 Granite Street, Westerly. 596-1001, www.SupremePizzaofWesterly.com


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Neapolitan Pizza Who we talked to: Pasquale Illiano of Pasquale’s Pizzeria Napoletana Oven temperature: Around 800 degrees Cooking time: 1 to 1.5 minutes Must-try pie: Margherita pizza using San Marzano tomatoes, tomatoes from the Naples area or the south side of Italy that grows in volcanic soil, Fior di Latte mozzarella and extra virgin olive oil from southern Italy. Why use a wood-fired oven: That’s what they use in Naples The perfect Neapolitan crust: Neapolitan pizza is not a crispy pizza. Neapolitan pizza is well-proofed, delicate and airy. The edge (the cornicione) has to be full of air. The pizza is supposed to be soft like a pita or a soft foccacia and you have to eat the pizza as soon as it comes out of the oven.

Photography by Stacey Doyle

All about the dough: For Pasquale, the universal ingredients for Neapolitan pizza are water, natural Sicilian sea salt, natural yeast, mother dough, Caputo flour and passion. Pasquale stands by the machine for 2025 minutes as he processes the dough. He looks at it, stares at it and feels it. After letting the dough ferment for 24-plus hours, it only requires a few seconds from the box to the counter, where it is lightly floured and slapped with a technique to open up the disk and get rid of the excess flour. He does not spin it or throw it. It has to be handled in a certain way in order for it to be nice and airy, soft and fragrant.

The D.O.P. Pizza from Pasquale’s Pizzeria Napoletana

What’s in the sauce: Hand-crushed tomatoes from the San Marzano region. Insider Tip: If you’re going to make dough at home, try to get a dough recipe that you have to make the day before because it will taste better. Try to stay away from all-purpose flour and use good ingredients. For Pasquale, good ingredients are the key to success whether you have a restaurant or are inviting friends over for dinner. Stick with natural products and try to use as many organic products as you can. Pasquale’s Pizzeria Napoletana, 60 South County Commons Way, South Kingstown. 783-2900, www.PasqualesPizzeriaRI.com

Pizza sauce is loaded with flavor and is for very specific pizzas. All the ingredients in Neapolitan pizzas have to be very well balanced with nothing overpowering anything else. When you take a bite of Neapolitan pizza, you want to feel all the flavors. -Pasquale Illiano

Where else to get neapolitan pizza Bravo Wood Fired Pizza, 6689 Post Road, North Kingstown. 398-2500, www.BravoWoodFiredPizza.com

New York Pizza With a 550-600 degree oven, the New York pizza from Vetrano’s Restaurant only cooks for 6-7 minutes. For owner Pasquale Illiano, the perfect crust is fairly crispy and thin, and his favorite type of pie

is a plain cheese pizza. For him, it allows the diner to taste all of the elements without anything being overpowered. Expect Italian tomatoes, lots of fresh basil, salt and extra virgin olive oil in the sauce. Although the dough doesn’t need to be spun, Pasquale will do it for the kids. Vetrano’s Restaurant, 130 Granite Street, Westerly. 348-5050, www.VetranosRestaurant.com

Where else to get New York pizza Vittoria’s New York Pizza, 224 Post Road, Westerly. 322-1901, www.VittoriasNYPizza.com Pier Pizza, locations in Wakefield, North Kingstown and Warwick. www.PierPizza.com The Breachway Grill, 1 Charlestown Beach Road, Charlestown. 213-6615, www.BreachwayGrill.com

Gluten Free Pizza It’s only fair that everyone should have the opportunity to grab a slice of cheesy melty goodness. Even if you are gluten free, there’s still a pizza for you. Bravo Wood Fired Pizza, 6689 Post Road, North Kingstown. 398-2500, www. BravoWoodFiredPizza.com Kingston Pizza, locations in Wickford, Narragansett, North Kingstown, Peace Dale, West Warwick, Charlestown, Kingston (URI), Bonnet and Richmond. www.KingstonPizza.com Fresco, 301 Main Street, East Greenwich. 398-0027, www.FrescoRI.com


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Life/Style • Style Tastemaker • Whole Body • What’s In Store

Photography by Grace Lentini

So Stylish

Block Island Time One couple created a thoroughly modern home out of the bones of the historic Vail Hotel. Turn the page to read about their island retreat.


So Stylish Life/Style |

By Andrea McHugh

Once the Vail Hotel, this gorgeous home is now an all-season island retreat

Block Island Bliss Block Island might be

best known as a favorite summertime destination – it’s hard to resist its wide sandy beaches, legendary picturesque bluffs and charming, Rockwellian vibe. But it’s also an island rich in history, with many homes and hotels dating back a century or more. So when a visionary couple sought to reinvent a somewhat neglected property that overlooked the sea, they turned to Block Island’s own Josh Redd of North Atlantic Builders. “The main part of the Vail Hotel I believe was torn down 20 or 30 years ago, and then this was the annex building,” explains Josh. “There were five bedrooms in the house and they all still had the original room numbers on them.”

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SO RHODE ISLAND | February 2016

According to Historic and Architectural Resources of Block Island, Rhode Island, published by the Rhode Island Historical Preservation Commission in cooperation with the Block Island Historical Society, the Vail Cottages were built in 1885 for Dr. Abby E. Vail, a doctor from New York. The pair of 1 1/2-story shingled cottages were built by John F. Hayes – one of Block Island’s preeminent builders during the late 19th century. The hotel and its ancillary buildings, Josh explains, have transitioned through just a handful of owners since the main hotel was demolished in the 1980s. The current owners purchased the property just over a year ago; though they could have been swayed by the structure’s ramshackle facade and obvious

need for serious renovations, the panoramic ocean views were too captivating to pass up. “It was very tired,” Josh describes. “It’s right on the bluffs, so it really gets hammered by the weather. Pretty much the entire exterior was gone. The rooms, the shingles, the trim – they hadn’t had a lot of love in a lot of years. But the bones were still there – a perfect candidate for a restoration project. The old stone foundation was in great shape, and the building itself was structurally sound. Certainly a good candidate.” Like many old structures in need of restoration, projects like these take much more than vision. They take substantial financial investment, talented craftspeople and a boatload of patience. During both renovations and

restorations, old buildings embody one mantra: expect the unexpected. “It’s such a cool building and it takes the right owner to want to buy something like that... to bring it back to its glory,” explains Josh. The owners turned to architect Mary Ellen Croteau to merge 21st century conveniences amid old world surroundings. No stranger to homes in need of restoration due to more than a century’s worth of wear and tear, Mary Ellen said she quickly saw why her clients felt compelled to rescue this dated building. “It was exciting to work on a house that was such a great property with such amazing views,” she says. “I had photos from when the house had been built or shortly thereafter, which helped tremendously. I tried to keep the original style of the home

Photography by Grace Lentini

A historic home left in the past is restored to its former glory


So Stylish Life/Style

Want your home featured in So Rhode Island?

Photography by Grace Lentini

Email julie@providenceonline.com to learn more

and proportion of the building.” Josh and Mary Ellen saw eye to eye throughout the project and both were equally committed to restoring the property while mindfully making modifications to the home to accommodate 21st century living. One major modification was the removal of the original stone chimney. When Mary Ellen first heard her clients wanted it removed, her heart sank. A longtime mender of timeweathered homes, the very idea seemed blasphemous. “I love historic homes but when I saw the chimney, I could see why it needed to go,” she says. The stone behemoth was awkwardly placed on the ocean-facing side of the home, obstructing the mesmerizing view. Removing it made

way for expanding the size of the bedrooms and allowed more natural light to pour through the many windows. The original wraparound porch railings were evident in the historic photographs, but Mary Ellen suggested to the homeowners to eliminate them altogether for uninterrupted views of the Atlantic. Mary Ellen restored most of the windows back to their original size in addition to recreating a trim piece that runs horizontally around the house. “That master bedroom deck on the upper level was an addition that was put on many years ago,” says josh. “We tore it off the house and the architect put up something that would match the original design and blended it in.” Redd tore off all the remaining decks

to construct new, study ones that can brave the elements. “You don’t get a lot of opportunities to do a project like this. New construction is fun but this building is so interesting and worth saving.” Unfortunately, adds Josh, many old homes and structures on Block Island are torn down to make room for new properties. In many cases, a structure is simply not sound and therefore unsalvageable. In other cases, modern day CRMC regulations and other regulatory challenges render a restoration project difficult at best. Josh says one thing that worked to their advantage was that the work didn’t alter the footprint in any way. Other parts were also reconstructed, piece by piece, even though Mother Nature

wasn’t always on his team’s side. “It was pretty rough spot to work last winter – that was tough. We started in the fall and had them ready to move in for the summer in May, so we had to plow through,” he explains. With much experience working on Block Island through the coldest months, Josh and his North Atlantic Builders stayed focused and delivered the five bedroom, 3,088 square foot house by deadline – right in time for the new homeowners to soak up a quintessential Block Island summer.

Online Exclusive A gallery of more images is on our website at www.sorhodeisland.com February 2016 | SO RHODE ISLAND

37


Give your lips a reason to smile Love your lips, but hate the lines?

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Because we all need help sometimes. We provide a place for everyone to call when they need help. 2-1-1—three simple numbers, one human connection. United Way 2-1-1 in Rhode Island handles 200,000 requests for help each year, connecting our neighbors to basic needs like housing, food, and childcare. But that’s not all. Call 2-1-1 for free tax preparation, services for aging parents, and for help navigating new choices in healthcare. Free and confidential, 2-1-1 answers the call—24 hours a day, 365 days a year—even in a snowstorm.

www.LIVEUNITEDri.org All of our fundraising costs, including this ad, are paid by a trust.

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SO RHODE ISLAND | February 2016


So Stylish What’s In Store |

By Marylou Butler

Shopping Goals Sports and More is for the superfans in your life

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Photography by Marylou Butler

Mad about sports

or know someone who is? Then Sports and More in East Greenwich is the place for you. This shop is chock full of memorabilia, autographs, team gear and gift items. All the major sports are represented, including boxing and golf. You name it and owner Rob Luzzi either has it or can get it for you. “I specialize in signed and unsigned photos – that’s my niche,” he says. “I want to be the go-to place for gifts and décor for offices, man caves and finished basements.” There are plenty of items to create

4 a tribute wall or complement a game room. Banners, framed super bowl tickets, team branded mugs and shot glasses and coaster sets make game day a breeze. Add to your trophy case with signed balls, pucks, bats and even helmets. If you prefer to get your autograph in person, Sports and More sponsors athlete signings several times a year. The last one in December featured Jamie Collins and Rob Ninkovich from the New England Patriots. It’s not just contemporary stars: you can pick up vintage prints of Mickey Mantle, Joe DiMaggio, Carl

Yastrzemski and more. The shop also carries some framed movie stills from classics like Goodfellas and The Natural that make terrific gifts for fans. Rob is also proud of his charity fundraising program. He provides items for auctions and raffles at zero risk and no upfront costs to your cause. A win-win situation all around. 1. Framed prints $29.95-$119.95 2. Pint glasses $12.95; mugs $14.95 3. Signed Tedy Bruschi helmet $649 4. Red Sox World Series Commemorative Poster $249.95

Sports and More | 99 Main Street, East Greenwich | 398-7298 | www.SportsandMorerI.com

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February 2016 | SO RHODE ISLAND

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So Stylish

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Tony Palma, the master tailor at Blueprint 5, has a passion for the perfect fit. We chatted with him on his life-long commitment to the art of tailoring. Tell us about your work at Blueprint 5. I take care of all of the fittings, measurements and tailoring for all of the clients at Blueprint 5. Whether it is a simple hemming of a pair of trousers or a complicated fitting of a made-to-measure garment, I fit all of the clients.

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March 3 – april 3

You’ve seen men’s fashion trends come and go. What trend do you wish would come back? What do you wish would go away? I am not really interested in trends. The best look is about updated classic. No matter what, the fit has to be perfect. Pleated trousers are something that I

tickets from $25 (401) 351-4242 trinityrep.Com 201 Washington st. providence • sponsored by taco/ the White family foundation supported by the nea season sponsors

trinity repertory company

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SO RHODE ISLAND | February 2016

You’ve had a storied career that started in Italy over 60 years ago. What do you love about men’s tailoring? I have been a tailor since I was a little boy in Italy working as an apprentice. I started when I was 12 years old and I am 72 now... so for 60 years this has been my life. I am a perfectionist. I love to help people look their best by making their clothes fit. I have been fitting some of my clients for decades – from their first communion suit to their wedding to their children’s weddings. This is what I do.

Blueprint 5 631 Main Street, East Greenwich 885-2500

would like to see return. It is happening now in Italy. I think clothes that are too tight and too short look forced and trendy. It’s not a good look for a lot of people. Fit is everything with suits. Tell us more about your philosophy here. It depends on the customer. I will offer my suggestions if it is asked for, but I am here to make the client happy with the fit they want. Most people want some guidance in this area because they are not certain. What type of clothing and service can we find at Blueprint 5? Blueprint 5 offers some of the best clothing from Italy in the area. The owner, Jim Fortier, has a very keen eye for sophisticated fabrics, luxury goods and fit. I know Jim offers a great deal of fine customer service. He will meet people in their home, he will stay late or come in early to meet with a client. In addition we accept outside alterations right in the store for men and women. Blueprint 5 has everything from beautiful suits and sport coats from Samuelsohn to casual wear from Mason’s and great fitting jeans from Fidelity. How do you prefer to dress? I like to be comfortable. At work I need to move and cannot be too constricted. When I go out I prefer a jacket and tie.

Photography by Ron Cowie

33 Crestview Drive Westerly (401) 596-0319 crestviewdental@yahoo.com www.CrestviewDentalAssociates.com

Tony Palma of Blueprint 5


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VISITING NURSES AND SO MUCH MORE

No One Knows the Neighborhood Better than Your Neighbor.

The South County Group at Coldwell Banker Residential Brokerage We have been caring for southern Rhode Island patients and families for over a century. Let your doctor know you want home care services from South County Home Health. • Registered nurses • Physical, occupational, and speech therapists • Mother and baby care • Certified nursing assistants • Chronic disease management • Wound care • Telemed home monitoring • Palliative care

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East GrEEnwich: Gracious 4 Bed Pratt Colonial in desirable Stone Ridge with private flat yard. Hardwoods throughout, new doors off kitchen open to oversized deck, family room with fireplace, central air on 2nd. Newer roof/heating, sprinklers, repaved driveway. Rec room in lower with walk up. $499,900 Bonnie Kaplan 401.374.4488

charlEstown: Terrific Colonial with 3 beds, 2 full baths on cul de sac near URI and beaches! Massive family room with wood stove overlooks +2.5 acre lot. Oversized master with lots of closets. Updated baths and new carpets in bedrooms. 3 car garage, fenced yard. $405,000 John Chapski 401.808.9279

north KinGstown: DESIRABLE WICKFORD wEst GrEEnwich: Privately set on 8 acres this 3 HIGHLANDS. Smart Colonial on cul-de-sac with bed 2 1/2 bath Colonial has been well maintained great open flow. Gas fireplace, hardwoods, catheby one owner. Hardwoods, new carpeting, master Call us to tap into our superior systems drals, A/C, laundry on 1st, underground utilities, bed/bath, LR with fireplace, new kitchen applithat sell South homes. hugewill flat backyard. CloseCounty to shopping and highances, finished rec room with sliders to outdoors, ways. A must see! koi pond, horses permitted. 884-8050 | 789-0960 | 294-6700 | 596-0400 348-0400 $449,000 Tony Verdi 401.225.7800 $339,900 Janice Henry| 401.782.5929 ©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

columbinus by the United States Theatre Project Written by Stephen Karam and PJ Paparelli, Dramaturgy by Patricia Hersch, Conceived by PJ Paparelli Sparked by the April 1999 massacre at Columbine High School in Littleton, Colorado, columbinus is a meeting of fact and fiction that illuminates the realities of adolescent culture by exploring the events surrounding the shootings. The play weaves together excerpts from discussions with parents, survivors and community leaders in Littleton as well as police evidence to bring to light the dark recesses of American adolescence. The New York Post said this drama is “a powerful and important piece about the churning rage that’s all too likely to bubble over again one day.” Join us for this compelling, unnerving study that bears witnessing.

south KinGstown: Close to rivers & beaches. Substantial living space with 1st floor master, laundry & handicap access from the garage. Many land use possibilities to include horses. Great outdoor entertainment space. Home Warranty included. $494,000 MaryLee McDonough 401.261.6104

narraGansEtt: Beautiful water views, walk to beach. Legal in-law on 1st floor. Hardwoods, granite counter tops. Must see! $624,900 Richard Leone 401.481.4276

covEntry: Terrific one level Condo, granite counters, hardwoods, gas heat & fireplace, freshly painted interior, large walk in closet in master, granite master bath/tile shower, nicely finished lower family room & bed room/office, Central Air, alarm, 2 car garage! $293,900 Pam Soule 401.741.1154

East GrEEnwich: Prime location! Gracious brick front Colonial - completely remodeled high end cook’s kitchen. Two staircases lead to 5 generous bedrooms & 3 full baths. Finished lower walkout. Gas heat/central ac, large deck , private flat yard. Easy access to all. $739,000 Judy Brady 401.742.8946

J Studio, February 25-27 & March 3-5, 2016, 7:30 PM, February 28 & March 6, 3:00 PM $20 General, $15 Seniors, URI Faculty/Staff, $12 Students Tickets may be purchased at the BOX OFFICE: 401-874-5843 or ONLINE AT: web.uri.edu/theatre. Call 401-874-5921 for Information

Legally Blonde book by Heather Hach Music and Lyrics by Laurence O'Keefe and Nell Benjamin Based on the Novel by Amanda Brown and the Metro-Goldwyn-Mayer Motion Picture Perfectly pink and infused with fun, frivolity and a come-from-behind, feel-good story, this upbeat musical comedy tells the tale of Elle Woods, a blonde sororitysister valley girl who heads to Harvard Law School to win back her boyfriend, a big case, and our hearts while staying true to herself. Nominated for seven Tony Awards, Legally Blonde the musical is based on the novel by Amanda Brown and the 2001 MGM hit movie starring Reese Witherspoon.

Robert E. Will Theatre, April 21-23 & April 28-30, 2016, 7:30 PM, April 24 & May 1, 3:00 PM $20 General, $18 Seniors, URI Faculty/Staff, $15 Students

Tickets may be purchased at the BOX OFFICE: 401-874-5843 or ONLINE AT: web.uri.edu/theatre. Call 401-874-5921 for Information 42

SO RHODE ISLAND | February 2016

Call us to tap into our superior systems that will sell South County homes. 884-8050 | 789-0960 | 294-6700 596-0400 | 348-0400 ©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


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So Delicious

Sunshine on a Plate

Roasted Root Vegetable Salad at Chair 5

One of the many blessings of living in the Ocean State is access to beach fare. Lobster rolls abound, and everyone has their favorite. But what about new takes on classic dishes? That’s Executive Chef Basil Yu’s prerogative and goal at Chair 5. Turn the page to see how he’s upped the culinary ante in Narragansett, and just how delicious reimagined favorites can be.


So Delicious Review |

By Stacey Place

Dinner’s a Beach Get kicked up summer favorites year round at Chair 5

Funnel Clamcake

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SO RHODE ISLAND | February 2016

a popular locals’ gathering spot on Narragansett Beach. The downstairs portion of the restaurant is cozy with a bar and a smattering of tables and looks over the hotel’s pool area. During busier times, the restaurant also operates a bar upstairs with a view of the ocean where you can order from the restaurant’s full menu. Chair 5’s kitchen is headed by Executive Chef Basil Yu. Chef Yu comes to Chair 5 from a prestigious post as the Chef de Cuisine at Newport’s Muse restaurant located in the Vanderbilt Grace. At Muse, he worked for acclaimed chef Jonathan Cartwright. His original stint with Chef Cartwright was at the critically renowned White Barn Inn located in Kennebunk, Maine. The food Chef Yu is turning out at his new post can best be described as beach and American comfort food taken to a higher level. Though this isn’t your typical clam shack cuisine, it is food you will want to try. To start off a post-holiday lunch, my cousin, my friend and I all grabbed a round of beers. The draft beer list was composed of predominantly local brews which made me happy. The lone odd-ball beer from a distant place was a Kona Longboard ($5), but obviously fit

Hot Lobster Roll

with the beachy atmosphere. Already a big fan of Whaler’s Brewing in Wakefield, I enjoyed their East Coast IPA ($7). My friend chose Foolproof’s La Fermme Urbaine ($6) and my cousin (a Maine Colby College grad) selected a bottle of Allagash White ($6). The cocktail

list was filled with wintery libations, many of them featuring Peace Dale’s Sons of Liberty liquors. The lunch menu is not large, but it offers a nice variety. Although all of the dishes on the menu sound like things you’ve eaten before, Chef Yu makes sure to change everything up just enough to keep it fresh and interesting. We sampled two appetizers and both were excellent. The Fried Brussels Sprouts ($5) were bursting with flavor from the addition of hominy, pepitas, garlic chips and harissa. When people are fighting over who gets the last bite of Brussels sprouts, you know the dish is a winner. The Tostones ($5) were the best fried plantains I’ve ever had, fried to a crispy perfection and not at all greasy. They were seasoned so well, you really didn’t need the accompanying dipping sauce. Yet, you wouldn’t have wanted to miss the sauce because it was a delicious and savory cilantro chipotle aioli. This past summer, I tried my best to eat my way through South County’s lobster rolls. On my visit to Chair 5, I knew exactly what I wanted, their version ($18). If you’re expecting a mountain of lobster meat on a hot

Photography by Hilary Block

To tell you the truth, there is nothing that makes me happier than a day at the beach. Unfortunately, in the wintertime, it’s hard to bring back that feeling. Many Rhode Islanders head to Florida or the Caribbean for the winter months to get back that feeling, even if only momentarily. For those of us stuck here in our winter coats, Chair 5 in Narragansett is hoping you will join them for a meal, because for them every day is a day at the beach. The restaurant is located in The Break, which is Narragansett’s newest boutique hotel. The hotel is located a block from the ocean (close to Aunt Carrie’s) and opened in June of 2014. There are 16 luxurious guest rooms stocked with high-end amenities. Each room has a fireplace, a rainfall showerhead, an iPad and even an Apple TV. Chair 5, the hotel’s featured restaurant, opened a year later in June of 2015. The hotel and restaurant both embody beach living; the color scheme is bold with lots of bright whites and aquas. Just walking into the lobby, I felt cheered up. For the winter season, the hotel and restaurant both feature gas fireplaces to warm visitors. The restaurant is named for Lifeguard Chair 5,


So Delicious Review

Robert K Dyer MD Dermatology is now

South County

Dermatology

Rib Eye Steak

Robert K. Dyer, MD, MPH • Brown University Medical School • Harvard University Master of Public Health • Board Certified in Dermatology • American Academy of Dermatology • American Society of Dermatologic Surgery • Clinical Assistant Professor, Brown University Medical School

Vincent D. Criscione, MD • Brown University Medical School • Board Certified in Dermatology • American Academy of Dermatology • American Society of Dermatologic Surgery • Medical Dermatology Society • New England Dermatological Society • Rhode Island Dermatology Society

Meighan Dingle Blanco, MSN, FNP-BC

Photography by Hilary Block

• Columbia University, Master of Science in Nursing • Lahey Clinic, Dermatology Nurse Practitioner Fellowship • New England Dermatological Society • Rhode Island Dermatology Society

dog bun, you’re in for a delicious surprise. When I saw it on my plate, I thought it looked gorgeous. When I had my first bite, and I was hooked. This is not your mother’s lobster roll. The sandwich is constructed on a sturdy, buttery, grilled potato bun. The lobster meat was dressed with a tarragon-pistachio pesto, and it was a fantastic combination. There were some grilled lemons on the side, and when I drizzled their juice onto the sandwich, it made it even better. I devoured every bite. On the side, I was served an enormous portion of really good house made salt and vinegar kettle chips. My friend ordered the Fried Chicken Sandwich ($15) and especially loved the sourdough bread, the flavorful peanut and cabbage slaw and the spicy mayo. The fries served with the sandwich were also excellent – house cut, fried well and seasoned perfectly. My vegetarian cousin sampled the Roasted Root Vegetables ($9). She was more than pleased by the large

Chair 5 at The Break 1208 Ocean Road, Narragansett 363-9800 www.DineChair5.com

plate of vegetables, which were roasted perfectly. To offer a variety of textures, the vegetables were mixed in with wheat berries and black rice. The whole salad was dressed with a rich buttermilk dressing. Since this was a post-holiday celebration, we indulged in dessert. Keeping with our throwback to summer theme, we split the S’Mores Ice Cream Sandwich ($8). Toasted marshmallow ice cream was sandwiched between graham cracker chocolate chip cookie dough. We had no trouble polishing off this dessert. As the winter drags on, if you are looking for a way to bring back the feeling of summer, look no further than a meal at Chair 5. The beachy vibes will lift your spirits; the excellent food will thoroughly satisfy you; and you just might be able to make it through until summer really arrives. I’m already planning my next trip back. There’s a Funnel Clamcake ($7) on the menu calling my name.

Katie Seitz, MSPAS, PA-C • University of Kentucky Master of Science in Physician Assistant Studies • Society of Dermatology Physician Assistants • New England Dermatological Society • Rhode Island Dermatology Society

3461 South County Trail, Suite 202, East Greenwich 350 Kingstown Road, Suite 202, Narragansett 471-DERM (3376) • www.southcountyriderm.com February 2016 | SO RHODE ISLAND

47


Come For Dinner, Stay The Night!

Love Week Treat that special someone this Valentine’s Day with a romantic hometown getaway! Love Week packages are avaiLabLe February 11-15 Packages include dinner and a stay for two with a bottle of bubbles. Add a room enrichment like chocolate covered strawberries as an extra love treat! cAll or go oNliNe with tAble Up For reservAtioNs. wAlk-iNs welcome

The Bed and Bistro is located just a few blocks from the Towers and Narragansett Beach. We offer a small number of sleeping rooms each with their own private bath for guests. The Bistro offers Locally sourced food and drink whenever possible, cozy indoor dining and additional outdoor dining on the wraparound porch weather permitting.

THE BEDS Six lovely rooms 5 minutes from the beach, the towers and the pier. 20 minutes from Newport. 10 minutes from URI. Open tO the public 5-9 pm thursday thrOugh mOnday

401-284-3535 • 83 Narragansett Avenue, Narragansett crazyburger42@gmail.com • Facebook.com/bedandbistro Free, oFF street pArkiNg privAte bAthrooms, complimeNtAry coFFee, Ac, cAble ANd wi-Fi


So Delicious Foodie Journal |

By Grace Lentini

Homestyle Italian Cooking, To Go Lidia’s Kitchen prepares dinner so you don’t have to We all know

Photography (top) by Blink of an Eye Photography,

that one Italian grandmother whose food knocks everyone’s socks off. Even if you get the recipe for that coveted dish, something is always missing. If only there was a place to pick up some Italian home cooking. Dear reader, there is, and it’s called Lidia’s Kitchen. “The premise of Lidia’s is to be able to eat home cooked food without having to take the time to shop, prepare and cook the food yourself,” explains owner David Spaziano. “The choices offered are varieties of antipasto/appetizer items and main dishes like lasagna, chicken, pasta, etc. Then there are contorni, which are side dishes like rice, baked stuffed potatoes and beet salad. We sell all of the meats and cheese in the house by the pound including burrata, which is a fresh mozzarella stuffed with shredded creamy bits of mozzarella.” Lidia is David’s mother, and apparently is an “unbelievable cook.” Born in Teano, Italy, she came to Rhode Island many years ago and settled in Cranston. About 20 years ago she moved to Cowesett (a neighborhood in Warwick). Regardless of where she has lived, friends and family have raved about her cooking.

Lidia has passed down many dishes throughout her family, but the magic is in her cooking method. “I have to say that her soups (Chicken Escarole and Escarole and Beans) are a knock out,” David raves. “She makes a great Chicken Francese and Meatballs. Her pink vodka sauce will have you eating the sauce with a spoon.” Of course he has to give credit where it’s due, and adds that his father and aunts have a hand in some of the cooking as well. Aside from full-on entrees and sides, you can also get tasty sandwiches like the Muffuletta, which has an olive tapenade, shredded cheese, ham, pepperoni, hot capicolo, lettuce and roasted peppers. The Ben Franklin is also a must-try with its smoked turkey with smoked Gouda, mayo, lettuce and bacon on marble rye. They even bake their own olive, roasted garlic, Gruyére soppressata and Italian breads. Seasonal dishes to look forward to include fried squash flowers in the summer and signorina mushrooms. And if you need a little pick-me-up, grab an espresso to give you that little extra jolt. 250 Main Street, East Greenwich. 884-3100, www. LidiasKitchenRI.com

Lidia’s Kitchen serves up Italian-American favorites

Newport Noshing Eggs With a Side of Kitsch There’s nothing like stopping by a diner on a Saturday morning for some blueberry pancakes. What you may not expect while sipping your never-empty coffee is some kitsch on the side. Rick and Dee’s Restaurant, with its robin’s egg blue interior and black and white tiled floor and ceiling is straight out of the ‘50s. From the vintage muscle car posters on the walls to the vinyl coated counter seats, it’s a feast for the eyes as well as the stomach. Think eggs any style, loaded home fries, sausage and peppers, meat pies, you get the point. There’s even an Elvis statue to welcome you in the door. 17 Knotty Oak Road, Coventry. 828-3732.

Although New Year’s has come and gone in the West, the Chinese New Year arrives on February 8. Castle Hill Inn is celebrating the occasion with their Chinese New Year culinary celebration February 5-11. The original owner of Castle Hill Inn, Alexander Agassiz, was an avid traveler of the Far East and collector of Asian art and furniture, some of which are still on display at the Inn. In honor of Alexander, Chef Andy Taur has created a four-day Cantonese-inspired tasting menu. The five-course meal starts at $92 and goes up to $127 and includes wine and beverage pairings. Look forward to Shellfish Noodles, Steamed Rouget, Tea Smoked Duck, Forbidden Black Rice and Dragon’s Beard for dessert. 590 Ocean Avenue, Newport. 888-466-1355, www.CastleHillInn.com February 2016 | SO RHODE ISLAND

49


SO Rhode Island & The Narragansett Chamberof Commerce Proudly present the 8th Annual

u a t s a e n R t g W n i e r ek p S KicK-Off PaRty

Thursday, February 25, 5-8pm at the Narragansett Towers Buy yours online at

www.narragansettcoc.com or at the

Narragansett Chamber of Commerce 36 Ocean Road, Narragansett Hurry! Tickets To This Great Event Will Definitely Sell Out!

45 VIP 5-6pm 35 General Admission 6-8pm

Featuring Samples From: 300 North • Arturo Joe’s • Casa Pizza • Chair 5 Coast Guard House • Crazy Burger • Fuel Coffee Bar George’s of Galilee • Mariner Grille • Matunuck Oyster Bar PJ’s Pub • Trio • Two Ten Oyster Bar

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SO RHODE ISLAND | February 2016

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So Delicious Taste Connoisseur |

By Emily Dietsch

Raise a Glass

Stop by our shop for a fine selection of holistic products and doggie accessories!

From food to drinks, Siena satisfies

Sarah Rumple dishes on Siena classics

Sarah Rumple is Director of Operations at Siena, and a longtime vet of the hospitality industry. We talked about what draws her to the front of the house, how Siena stands out in a state rife with red sauce joints and her go-to drink recipe to take the chill off of winter. You’ve been at Siena almost seven years. Tell me about life before then. I got my first job in hospitality when I was 14. Eventually I went other ways with my career, but I came back and stayed. I tried a mix of everything – pubs, fast-casual places, even a lobster place in Maine. Basically I wanted to learn as much as I could to understand the business.

Photography by Brian DeMello

You prefer the front of the house, right? That’s different, since being a chef is such a trendy fantasy now. [Laughs] I mean, if the you-know-what hits the fan, I’ll get on the line. But yes, The Arch Serves One According to the drink’s creator, Sarah says the drink’s namesake is the iconic arch on Providence’s Federal Hill. “Everybody thinks what’s in the middle is a pineapple,” she told me. “And it does look like one. But it’s a pinecone! Go figure.” To DIY the vodka, put pineapple chunks (not from a can, for the love of Moses) in a clean jar and add high-proof vodka. Seal and steep for one week. Strain and store for weeks or even months to get you through to spring.

I do love the front of the house most. I like coordinating what’s happening there, and interacting with guests. And let’s face it, being in the kitchen is tough on you, especially long-term. What’s your go-to order at the restaurant? If I really want to treat myself, it’s the Frutti di Mare – a classic seafood pasta dish. Rhode Island has more Italian restaurants than cars. How do you stand out from the pack? We just try to do what we do very well. The owners, Anthony and Chris Tarro, like to say that we do a million little things right. Consistency is the main thing. We have signature dishes like the Bolognese, and we work hard to make sure they hit the mark every single time. We just want everyone that walks out the door to feel like they got something special when they chose us.

Perfect Pooch

Holistic Grooming, Doggie Daycare & Dog Training

58 Main Street, East Greenwich 401-884-7200 • perfectpoochri.com Bottom LeveL, Look For the Paw Print awning

Megin Dalton, MD is pleased to have joined the

Center for Women’s Health Specializing in Obstetrics & Gynecology Dr. Dalton received her medical degree from the Medical College of Virginia and completed her residency at Tufts Medical Center in Boston. Most recently, she was a medical staff physician at the Day Kimball Medical Group in Putnam, CT. Dr. Dalton is accepting new patients. For a consultation or appointment, please call 401 789-0661.

• 3.5-4 oz pineapple-infused vodka (homemade preferable) • 3-4 basil leaves • Splash of elderflower liqueur • Splash of simple syrup • Ice Place a small amount of ice and the basil in a cocktail shaker or large glass. Muddle until the leaves become fragrant – but not mashed. Add the other ingredients, then shake like the dickens. You want a little froth in the end. Strain into a chilled glass.

Megin Dalton, MD

A Member of the South County Medical Group

Siena Locations in East Greenwich, Providence and Smithfield www.SienaRI.com

Wakefield ~ East Greenwich ~ Charlestown ~ Westerly www.southcountyhealth.org ~ 401 789-0661 February 2016 | SO RHODE ISLAND

51


Fine Thai & Asian Cuisine

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Sweet & warm Sa-tang

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Gluten Free & Vegan Menu Order online at Sa-tang.com or order.hungryrhody.com/satang

402 A-B Main Street, Wakefield (across from Paul Masse Chevrolet)

401-284-4220 • sa-tang.com


RHODY BITES A Sponsored Statewide Dining Guide

View our full Restaurant Profiles on RhodyBites.com

Ella’s Fine Food and Drink You won’t find another restaurant quite like Ella’s Fine Food and Drink. First, there’s the concept: seasonally influenced American food with a distinctly Asian flair, prepared with classical French techniques. Next, there’s the team: husband and wife duo James and Jeanie Roland, who own the restaurant (and another in Florida, The Perfect Caper) with Chef Jeanie in the kitchen every night. But really, there’s the food. The dinner menu ranges from gourmet comfort food to worldly cuisine. In the lounge, things are more casual, but equally delicious. The lounge menu offers creative smaller plates like Duck Confit

with warm bacon dressing and a duck fat fried egg. There are salads like the Salade Parisian: frisée, arugula, shaved Gouda, pan fried chicken and hazelnut vinaigrette. Ella’s Burger is a local blend of beef with bacon onion jam, a cheddar gruyere blend, and house-made horseradish dijonaise and catsup. “I feel the seasonality much more in New England and really enjoy this aspect as a chef,” Chef Jeanie, a five-time James Beard Award nominee, says. During the warm weather, enjoy dining and drinks on the outdoor patio – but during any season, enjoy creative, gourmet takes on local bounty at Ella’s Fine Food and Drink.

Can’t Miss Dish: The Filet la Maison – A house filet mignon with asparagus and Drambuiepeppercorn sauce, served with a side of lobster mac and cheese Ella’s Fine Food and Drink

2 Tower St, Westerly • 315-0606 10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 4532333. LD $$$ Angelo’s Civita Farnese Restaurant Italian American comfort food classics. 141 Atwells Ave, Providence, 621-8171. LD $-$$ AQUA Poolside cocktails with seasonal American cuisine. 1 Orms St, Providence, 272-2400. LD $-$$ Aruba Steve’s Island cuisine, handcrafted cocktails and Caribbean flair. 520 Main St, Warren, 289-2677. LD $-$$

Photography by Hilary Block

Aspire Seasonal Kitchen Contemporary New England fare. 311 Westminster St, Providence, 521-3333. BBrLD $$-$$$ Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$ Bistro 22 New American rustic cuisine in Garden City. 22 Midway Rd,

Cranston, 383-6400. LD $-$$ Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, MA, 508-999-6975. LD $$ Blend Café Modern Latin-American infused fare. 745 Reservoir Ave, Cranston, 270-5533. BBrLD $-$$ Bluefin Grille at the Providence Marriott Downtown Seasonal and sustainable seafood in an elegant atmosphere. 1 Orms St, Providence, 272-5852. LD $-$$ Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. LD $$ Café Nuovo Contemporary New World cuisine. 1 Citizens Plz, Providence, 4212525. LD $-$$$ Capriccio Upscale international food with a northern Italian/Mediterranean accent. 2 Pine St, Providence, 421-1320. LD $-$$$

Carriage Inn & Saloon Regional comfort food accompanied by a whiskey bar. 1065 Tower Hill Rd, North Kingstown, 294-8466. D $-$$ CAV Eclectic cuisine and art in an historic setting. 14 Imperial Place, Providence, 751-9164. BrLD $$-$$$ Celestial Café Organic farm-to-table fine dining. Oak Harbor Village, 567 S County Tr, Exeter, 295-5559. BrLD $-$$$ Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$ Champlins Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. LD $-$$ Chez Pascal/The Wurst Kitchen Seasonal farm-to-table cuisine with a French accent. House made sausages, hot dogs and accoutrements. 960 Hope

St, Providence, 421-4422. LD $-$$$ Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 944-4900. BrLD $$$ Circe Restaurant & Bar South Beach meets New England seafood favorites. 50 Weybosset St, Providence, 4378991. BRLD $-$$$ Clean Plate Delicious comfort food in a casual setting. 345 S. Water St, Providence, 621-8888. BBrLD $$ Decadent Designs and Cafe Custom cakes and pastries alongside a fresh cafe with soups and sandwiches. 1285 Park Ave, Cranston, 942-9300 BL $ DeWolf Tavern Gourmet American/ Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$ The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St,

Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+ February 2016 | SO RHODE ISLAND

53


RHODY BITES Continued

Providence, 521-6000. D $$$ Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$ Ella’s Fine Food & Drink Elegant dining meets international cuisine. 2 Tower St, Westerly, 315-0606. D $-$$$ Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$ Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Comstock Pkwy, Cranston, 228-3901. D $-$$ George’s of Galilee Fresh caught seafood in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306. LD $-$$ Harry’s Bar & Burger Handcrafted sliders, brews and pub games. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336. LD $-$$ Haruki Japanese cuisine and a la carte selections with casual ambiance. 1210 Oaklawn Ave, Cranston, 463-8338; 172 Wayland Ave, Providence, 223-0332; 112 Waterman St, Providence, 4210754. LD $-$$ Iggy’s Doughboys & Chowder House Classic clam shack fare, plus famous doughboys. 889 Oakland Beach Ave, Warwick, 737-9459; 1157 Point Judith Rd, Narragansett, 783-5608. LD $ Iron Works Tavern A wide variety of signature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 739-5111. LD $-$$$ Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, JackysGalaxie.com. LD $-$$$ Jigger’s Diner Classic ‘50s diner serving breakfast all day. 145 Main St, East Greenwich, 884-6060. BL $-$$ Julian’s A must-taste Providence staple celebrating 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$

Kabob and Curry Award-winning Indian food serving Providence since 1987. 261 Thayer St, Providence, 273-8844. LD $-$$

style pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Providence, 273-2400. LD $-$$

Paragon & Viva Contemporary dining and nightlife. 234 Thayer St, Providence, 331-6200. BrLD $-$$

Kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Providence, 331-8111. LD $-$$

Nordic Lodge Surf and turf buffet selections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 7834515. LD $$$

Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 3310003. LD $-$$

Oceanside at the Pier New England fare overlooking the Atlantic. 1 Beach St, Narragansett, 792-3999. BrLD $$

Pat’s Italian Fine Italian favorites, natural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 2731444. LD $-$$$

KitchenBar Contemporary comfort cuisine. 771 Hope St, Providence, 3314100. BrLD $$ Laurel Lane Country Club Upscale pub cuisine overlooking a picturesque golf course. 309 Laurel Ln, West Kingston, 783-3844. LD $-$$ Legends Pub and Grub Hometown pub food and brews with ample sports viewing. 1458 Park Ave, Cranston, 2704170. LD $ Lim’s Restaurant Upscale Thai and fresh sushi. 18 South Angell St, Providence, 383-8830. LD $$

Ocean State Sandwich Company Craft sandwiches and hearty sides. 1345 Hartford Ave, Johnston. 155 Westminster St, Providence, 282-6772. BL $-$$

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

The Olive Tap Extra virgin olive oils, aged balsamic vinegars and gourmet food and gift selections. 485 Angell St, Providence, 272-8200. $$-$$$

Pho Horn’s Fresh authentic Vietnamese dishes in a colorful setting. 50 Ann Mary St #403, Pawtucket, 365-6278. LD $-$$

Worth The Drive:

Luxe Burger Bar Build your own creative burger. 5 Memorial Blvd, Providence, 621-5893. LD $ Maharaja Indian Restaurant Indian cuisine and traditional curries in a warm setting. 1 Beach St, Narragansett, 3639988. LD $-$$ Malted Barley American craft beer, gourmet pretzels and creative sandwiches in downtown Westerly. 42 High St, Westerly, 315-2184. LD $$ McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. LD $$ McCormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$ Mia’s Prime Time Café Upscale café cuisine by the Pawcatuck River. 1 West Broad St, Pawcatuck, CT, 860-5993840. BLD $$

Tallulah On Thames

Tallulah On Thames With a cozy dining area, Tallulah on Thames proves that good things come in small packages. This Newport tasting menu and wine pairing restaurant serves the highest quality in product, technique and flavor. Some of the locally sourced products have ranged from the rich cheese at Narragansett Creamery, pasture-fed pork and beef from Blackbird and Aquidneck Farms, and micro greens from Big Black Dog Farm. The

Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$

Create your own four-course prix fixe dinner for $68

Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New York-

464 Thames St, Newport • 849-2433

Insider Tip:

For full restaurant profiles, go to RhodyBites.com 54

SO RHODE ISLAND | February 2016

seasonal menu, a prix fixe four course or six course chef’s tasting menu, gives guests a unique opportunity to sample artistically presented dishes that are flavorful and very pleasing to the palate. The beer and wine list highlight small producers with a variety of unique varietals that pair well with the menu. With a European bistro feel, Tallulah on Thames presents a uniquely charming dining experience in the Ocean State.


Pizzico Diverse Italian and fusion cuisine in a rustic yet eclectic atmosphere. 762 Hope St, Providence, 4214114; 308 County Rd, Barrington, 2470303. LD $-$$$ Providence Coal Fired Pizza Old world coal-fired pizzas, appetizers and entrees made from scratch. 385 Westminster St, Providence, 454-7499; 6105 Post Rd, North Kingstown, 8857499. LD $-$$

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

Rasa Authentic and contemporary Indian. 149 Main St, East Greenwich, 398-2822. LD $$

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

Rick’s Roadhouse House-smoked barbecue. 370 Richmond St, Providence, 272-7675. LD $-$$ Roberto’s Italian fine dining and large wine selection in the scenic East Bay. 450 Hope St, Bristol, 254-9732. D $$-$$$ Sa-Tang Fine Thai and Asian fusion cuisine with gluten-free selections. 402 Main St, Wakefield, 284-4220. LD $-$$ Scampi Seafood and Italian cuisine with expansive water views. 657 Park Ave, Portsmouth, 293-5844. LD $$ The Sea Goose Seafood with New England and southern flair. 265 Post Rd, Westerly, 315-0788. LD $$-$$$ Theatre 82 & Cafe Hybrid art space with all day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston. 490-9475 BL $ Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich, Smithfield, 521-3311. D $$-$$$ Simone’s Gourmet brunch followed by upscale Mediterranean cuisine. 275 Child St, Warren, 247-1200. BBrLD $$-$$$

@RhodyBites

Call Theresa for your FREE in-Home Consultation

Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 751-6777. LD $-$$

401-828-2374 or 401-225-1417

Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337. LD $-$$

ViSiT uS Online AT

budgetblinds.com/Coventry/

Twin Willows Fresh seafood and water views in a family-friendly atmosphere. 865 Boston Neck Rd, Narragansett, 789-8153. LD $-$$ Vanuatu Coffee Roasters Artisancrafted, single origin coffee, pastries and breakfast sandwiches. 294 Atwells Ave, Providence, 273-1586. BL $-$$ Vetrano’s Ristorante & Pizzeria Italian cooking like grandma would make. 130 Granite St, Westerly, 348-5050. LD $$ The Village Casual dining and live entertainment. 373 Richmond St, Providence, 228-7222. BrLD $$ Vittoria’s NY Pizza Best pizza north of Manhattan. 224 Post Rd, Westerly, 322-1901. LD $-$$

Each Franchise Independently Owned and Operated ©2014 Budget Blinds, Inc. all Rights Reserved

Make your Valentine Sparkle this year

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February 1 – March 31 Up to 60% Off

Don’t forget a card, we have a great selection

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Entire stock – vintage, estate, bridal, Art Nouveau, Art Déco, Mid-Century. Visit our website to see a sample.

Happy Valentines Day

Waterman Grille Riverfront New American dining. 4 Richmond Sq, Providence, 521-9229. BLD $$$ Wes’ Rib House Missouri-style barbecue, open late. 38 Dike St, Providence, 421-9090. LD $$ Whiskey Republic Delicious dockside pub fare. 515 South Water St, Providence, 588-5158. LD $-$$ XO Cafe Creative cocktails and New American fare. 125 N Main St, Providence, 273-9090. BrD $$

facebook.com/RhodyBites

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CMYK / .eps

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CMYK / .eps

WAMPUM Clothing • gifts • Jewelry

161 Old Tower Hill Road, Wakefield • (401) 789-7172 zerowampum.com

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February 2016 | SO RHODE ISLAND

55


ARTISTIC ICONS SERIES at

February 27

WALKING WITH ‘TRANE

An electrifying live music/dance tribute to jazz legend John Coltrane

Urban Bush Women

“Their expressive powers shake the theatre!” —The Village Voice

Photo | Julieta Cervantes


Calendar • Arts • Theater

So Entertaining

Photo courtesy of All That Matters

Put Your Best Self Forward Does your #RhodyResolution need a tune up? Self-care is essential to nurture your mind, body and spirit and All that Matters is offering numerous workshops to set you up for optimal health and wellness, like the Meditation and Self Inquiry Half-Day Retreat on February 6, the Healthy Eating Support Group on February 11 and Fascial Release for Pain Relief on February 20, all at their South Kingstown studio, itself a safe environment committed to cultivating health and wellness. 315 Main Street, South Kingstown. 782-2126, www.AllThatMatters.com


So Entertaining Calendar |

By Courtney Denelle

February February 2: To all the ladies in the place with style and grace, raise your glass at Eleven Forty Nine Restaurant with their exclusive ladies-only wine club, Wine Divas, and delight in five tasting courses, each with a unique wine pairing. 6pm. 1149 Division Street, East Greenwich. 884-1149, www.Restaurant.ElevenFortyNine.com

and creative comedy that is sure to have you laughing out loud. The hilarity happens every Friday with their troupe of improvisers making up scenes on the spot, competing for audience votes and the title of Micetro. Fridays, 9:30pm. 327 Main Street, Wakefield. 218-0282, www. ContemporaryTheaterCompany.com

February 3-24: Do you find yourself with two left feet, but with an unshakable desire to cut a rug? The Towers offer Ballroom Dance Lessons every Wednesday all year long, boasting an open invitation to dancers of all experience levels. Ballroom with Sara Barker at 6pm, Tango with Sue Davis at 8pm. 35 Ocean Road, Narragansett. 782-2597, www.TheTowersRi.com

February 3-28: The Artists’ Cooperative Gallery of Westerly opens their doors to artists from the Constitution State, hosting students from Connecticut College for their annual visiting artist show, The Connecticut College Student Exhibition. The exhibit features emerging artists that use visual information to express themselves, communicate ideas and explore those borders that separate individuals from themselves and others. Opening reception February 5 at 5pm. 7 Canal Street, Westerly. 596-2221, www.WesterlyArts.com

February 4-25: Every Thursday, Pancho O’Malley’s hosts The Jazz Strollers, a three-piece, old-timey jazz group performing tunes from the Roaring Twenties through the Big Band era. With a loyal following of patrons who have been following the group since the 1970s in tow, this mix of sprightly seniors and younger souls is sure to inspire you to hit the dance floor. 5pm. 140 Point Judith Road, Narragansett. 782-2299, www.PonchosRi.com February 4-25: Self-styled as “the hottest thing in town,” don’t miss Wakefield Idol, the third annual singing competition hosted by the Contemporary Theatre Company, featuring 64 local singers duking it out for a $1,500 cash prize. Both the judges and the live audience vote for the very best in this winter-long battle that spans through the end of March. 7pm. Thursdays. 327 Main Street, South Kingstown. 218-0282, www.ContemporaryTheaterCompany.com February 5-26: It’s Friday night, and the time is right for Star Gazing Night at the Frosty Drew Observatory & Sky Theatre when the observatory dome, sky theatre and telescopes are all wide-open and available to the public. Marvel at the breathtaking views of the cosmos over Ninigret Park, showcasing dazzling planets, bright stars, mesmerizing nebulae and vast galaxies. $1 suggested donation. 6pm. Ninigret Park, 61 Park Lane, Charlestown. 364-9508, www.FrostyDrew.org February 5-26: The Contemporary Theater Company is the place to be for Miceto Improv, a brand of spontaneous

the Knick. 8:30pm. 35 Railroad Avenue, Westerly. 315-5070, www.TheKnickerbockerCafe.com February 8: Transform your relationship with food and learn the tools of mindful nourishment and food preparation at Whole Foods 101. Held at All That Matters South Kingstown studio this workshop is designed give you the confidence to buy and use new ingredients for a healthier and more varied diet, and includes a visit to a local whole foods co-op. 6pm. 315 Main Street, South Kingstown. 782-2126, www.AllThatMatters.com February 13: Feel the burn amidst a wonderful wintry landscape and enjoy Cross Country Skiing at Pulaski State Park, hosted by the Narragansett Chapter of the Appalachian Mountain Club, featuring three miles of skiing on groomed trails with some gentle hills to get your heart pumping. 151

Pulaski Road, Chepachet. 726-2773, www.AMCNarragansett.org February 14: Feel the vibrations, as well as total peace and interconnectedness, at the Monthly Gong Bath, a sound meditation circle that will leave you feeling rested, relaxed and renewed, held at All That Matters East Greenwich studio. 3:30pm. 63 Cedar Avenue, #10, East Greenwich. 782-2126, www.AllThatMatters.com February 14: Calling all lovers of the cinematic happy ending: The Jane Pickens Theater has got you covered this Valentine’s Day, with a special viewing of Sleepless in Seattle on the big screen. Bring the tissues, and enjoy laughter through tears in this heartwarming love story; a new classic in it’s own right. 7pm. 49 Touro Street, Newport. 846-5474, www.JanePickens.com February 16: Gather ye rosebuds,

February 3-27: Be sure to swing by the Hoxie Gallery this month for a group show featuring the work of local photographers, some showing their work for the very first time, in a re-staging of Maria Scaglione’s Photo-Op: A Mix of Eclectic Local Photographers, with 20% of the sales going to the WARM Center of Westerly. Opening reception February 3 at 5pm. Westerly Public Library, 44 Broad Street, Westerly. 596-2877. February 6: Limber up and lace up those kicks, because wintertime is the right time for the Belleville Pond 10k Trail Race. With a course threading through the trails of Ryan Park, this race boasts a ten-kilometer route of snowy wonder that’s sure to help you kick the winter blues. 10am. Ryan Park, North Kingstown. www.Webscorer.com February 6: Be sure not to miss the artful tunes and thoughtful lyrics of singersongwriter, Dar Williams, as she takes the Odeum stage for an evening of popfolk fun of the fantastic variety. 4pm. 59 Main Street, East Greenwich. 885-4000, www.TheOdeum.org February 6: Head out for a night of jaw-droppingly dynamic live music that channels The Boss as the Adam Ezra Group delivers a super sweaty roundhouse kick of a performance on stage at

EmmaLee Holmes-Hicks and Ealain McMullin of the Newport String Project

FROM ThE TOP

Voices Carry

Inclusivity and community abound at Contemporary Voices If you wanna sing out, sing out at Contemporary Voices presented by the Newport String Project on Saturday, February 27. With musical inspiration harkening back to the folk music of Turkey, Iraq, Armenia and Hungary, juxtaposed with serene soundscapes created by Providence composer Kristen Volness, you’re invited to be

delighted at this performance that aims to build a musical community, crossing boundaries of generation, heritage and economic circumstances in order to provide access to inspiring musical performances for one and all. 7pm. Jamestown Arts Center, 18 Valley Street, Jamestown. 560-0979, www.NewportStringProject.org

ONLINE EXCLUSIVE For an up-to-date statewide calendar and to submit your own listings, visit www.sorhodeisland.com 58

SO RHODE ISLAND | February 2016


So Entertaining Calendar

gang, and join the literary set at the Artists’ Cooperative Gallery of Westerly as they welcome local author and Johnson and Wales professor Tamara Valentine in honor of her recent publication, What the Waves Know. The novel, rich with themes and settings alight with the Ocean State itself, spins the tale of a daughter on the path to finding her own voice. 7pm. 7 Canal Street, Westerly. 596-2221, www.WesterlyArts.com February 18: Gear up for a night of boot-stompin’ boogie piano as the legendary Leon Russell takes the stage at the Odeum, featuring some rock-blues-soul-country stylings that will rattle your bones. 8pm. 59 Main Street, East Greenwich. 885-4000, www.TheOdeum.org

Explore new worlds at the...

February 21: With a four-piece rhythm section, a five-piece brass section and one lead vocalist, Steve Smith and the Nakeds are celebrating more than 40 years of rolling thunder live shows high and wide in the Ocean State, and will take the Ocean Mist stage for a night of infections R&B fun. 9:30pm. 895 Matunuck Beach Road, Matunuck. 7823740, www.OceanMist.net February 26: This winter, the Goat Man cometh. Don’t miss out on a night of goofball hilarity, culled on the sets of Saturday Night Live and Half Baked, as the one and only Jim Breuer brings his stoner comedic stylings to the Odeum stage. 8pm. 59 Main Street, East Greenwich. 8854000, www.TheOdeum.org

PRESENTATIONS WORKSHOPS FEATURES SHORTs Saturday, February 6 KICK OFF EVENT

Drop-in Workshop @ Providence Children’s Museum Film Screening @ Providence Athenaeum

Friday, February 12 OPENINg NIghT PArTy! (special tickets required)

Test your mettle or try something totally new at a weekly open mic

START WhERE yOU ARE

Open Mics, For One and All

Photography by Tony Pacitti

Step up and try something totally new at a weekly open mic Mic Check, One Two, One Two: Open Mics are an ideal platform to test your mettle as a new musician or try something radically new as a more seasoned performer - everyone is on your side in the spirit of nurturing the local music scene with an inherent connection between audience and performer. South County features a veritable treasure trove of open mics, ensuring that the time is right to start where you are and put yourself out there.

5:30pm reception 6:45pm Film Screen Premiere: LANDFILL HARMONIC

February 18 & 21 yOuTh FIlMMAKEr ShOWCASE Films made by young filmmakers from around the globe!

Jimmy’s Saloon: Ocean Mic. 10pm. Thursdays. 37 Memorial Boulevard, Newport. 846-5121, www.JimmysNewport.com Tara’s Tipperary Tavern. 6:30pm. Thursdays. 907 Matunuck Beach Road, Matunuck. 284-1901, www.TarasFamilyPub.com Wood River Inn. 6:30pm. The first Sunday of the month. 1139 Main Street, Wyoming. 539-9800, www.TheWoodRiverinn.com

For complete schedule of films, workshops, special events and how to buy tickets, visit website www.pcffri.org Sponsored By

February 2016 | SO RHODE ISLAND

59


So Approved Drink Your Vegetables Nutrition experts say you should be getting between five and nine servings of fruits and vegetables every day. Start your morning with one of these healthy drinks and you’ll be on track for a day of good eating choices. –Julie Tremaine

<< Cherry Chocolate Decadence Smoothie From Bnourished Holistic Wellness and Nutrition, Saunderstown www.Bnourished.com • • • •

4 cups frozen cherries 2 cups water I cup spinach (optional) 2 Tbsp. hemp seeds or sunflower seeds • 1/4 cup raw cacao powder • 1 fresh date or 1 Tbsp. of pure maple syrup

Green Detox Juice

Rainforest Smoothie

Black Forest

From The Power of Juice, Middletown www.ThePowerofJuice.com

From Garden Grille, Pawtucket www.GardenGrilleRI.com

From The Juice Bar at Zenabelle, Bristol www.Zenabelle.com

• 1/4 pineapple, cut into cubes • 8 oz organic kale, ends trimmed and thoroughly washed • 1 organic cucumber, washed with skin on • 1/2 lemon, trimmed of outer skin but with white pith intact • 1 oz mint, washed with any black stems removed • 1 oz ginger, washed with skin on

To a 16 oz glass, add: • 1/2 frozen banana • Fill to the top with frozen mango • Fill halfway with coconut milk • Top off with orange juice Into the blender, add: • a hearty stalk of kale, stemmed • a handful of spinach

• 1 cup of fresh organic kale (spines removed) • 1/3 cup of mixed organic berries (frozen) • 1/4 cup of chopped organic beets (fresh if possible) • 1/2 cup of organic coconut water • 2 Tbsp of raw organic cacao powder • 1 Tsp of organic vanilla bean extract • 1 Tbsp of raw organic honey • 1/2 cup of ice Optional: 1-2 scoops of organic vegan chocolate protein

Blend until desired smoothness, or juice according to your machine’s instructions. Makes 2 servings.

Empty the contents of glass into the blender on top of the greens and blend until smooth.

Put all ingredients in a high speed blender, making sure that ice and berries are on the top. Blend well for 60 seconds.

60

SO RHODE ISLAND | February 2016

Photography by Meghan Follett

Blend until smooth



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EXETER – Live in easy 1-level comfort in this beautifully remodeled home in convenient location. Large family room with fireplace. Central air, new roof, bathrooms, doors, kitchen w/granite, hardwood floors, landscaping. Minutes to Wickford and highway access. $299,000. 401-783-9611. Scot Hallberg EXT1322.

SOUTH KINGSTOWN – Pristine Condo at Noel Court. Entire interior freshly painted, newer appliances . Some new carpet. Living room with marble fireplace opening into dining area with sliders to deck with with retractable awning. Idyllic field views. $210,000. 401-783-9611 Jo-Anne Feeney EXT 1303.

SOUTH KINGSTOWN – Summer privacy, 560 sq.ft. home on 2.07 acres, close to everything. Cesspool will need to be replaced within 1 year of sale. House is in good condition and ready for new owners. Ceramic tiled bath with tub and shower. Large 608 sq.ft. deck. $209,900. 401-7839611. Marc Archambault. EXT 1302

SOUTH KINGSTOWN – This in-town quality 4 bedroom home is perched on a beautiful lot on a hill just minutes from downtown shopping, boating, and the hospital. The over-sized garage has a loft. The property has the potential to split off. $439,000. C.N.Hetzner 783-9611 EXT 1305.

EAST GREENWICH – Rare turnkey townhouse-updated kitchen – granite and stainless steel, fireplaced LR, skylighted formal dr. Upstairs-huge skylighted master suite, 2nd bedroom and bath, 3rd possible BR/office. Decks off front and back, basement framed ready to finish. $379,000. 401-783-9611. Jill O’Sullivan EXT1310.

NORTH KINGSTOWN – Recently updated Condo with a private walk-out screened in porch in a quiet beautifully landscaped neighborhood. Newly renovated kitchen with all stainless appliances. 2 bedrooms, 2 baths. $299,999. 401-783-9611. Jane LeBlanc. EXT 1329

CHARLESTOWN – Charming Cape on large well landscaped yard in the village of Cross Mills. Just minutes to town beach and short drive to Westerly or Wakefield. Fireplace in Living room, large deck, hardwoods. Two bedrooms on first floor with third BR, lav & den on second floor. $279,900. 401-7839611. Marc Archambault. EXT 1302.

SOUTH KINGSTOWN – Warm and inviting Colonial in private location close to URI and Wakefield. Open spacious floor plan, fireplace, hardwood floors. 1st floor den/ office. 2nd floor bonus room. 2 car garage with ample on site parking. 1+ acre. $449,000. 401-783-9611 Scot Hallberg. EXT 1322.

NARRAGANSETT – New Construction! Open living concept w/hardwood floors, fireplace, central air, 2 car garage. Option to have master on 1st floor. Fun , recreation & boating all w/in walking distance. Walk out basement w/plumming for additional bath. $549,000. 401-783-9611. Scot Hallberg EXT 1322.

SOUTH KINGSTOWN – Lovingly maintained home on beautifully landscaped 1 acre lot. 3 Bedroom main house and adjoining 1 bed apartment. Could be easily converted back to 4 bedroom, 2 bath single family. Great full time or vacation home. Walk to beach. A must see. $524,900. 401-783-9611. Mike Bruno EXT 1326.

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