“I don't want to just put a meal out. I want people to think they are eating at their relative's house." - Pasquale Illiano
2 • FALL/WINTER 2014
restaurantguide
C.C. O’Brien’s Irish Sports Café Just over the Westerly, RI & CT state line
“Serving full menu daily from 11am-11pm”
Choose one of 28 beers on tap! We specialize in local and regional brews
Watch a variety of Sports on 20 TV’s
burgers, Charbroiled homemade , s g in w lo buffa s sandwiche soups and
8 Mechanic St., Pawcatuck, CT 860-599-2034 www.ccobriens.com
127314R
Like us on Facebook for daily updates & specials
FALL/WINTER 2014 • 3
thewesterlysun.com
index
restaurantguide
C.C. O’Brien’s, Pawcatuck......................................2 Tara’s Joyce Family Pub, Wakefield ......................4 Planning Pointers for Night Out ...............................4 Venice Restaurant, Westerly..................................5 Koi Japanese Cuisine, Westerly ............................6 Mexicali Fresh Mex Grill, Stonington.....................7 European Palace Restaurant, Westerly .................8 How to Impress Hosting a Business Dinner .............8 George’s of Galilee, Narragansett ..........................9 Rhode Island Map ...................................................10 Vetrano’s Restaurant, Westerly .............................11 Vetrano’s: A Healthy Balance of Food and Family .....12 The Original Famous Pizza, Westerly ....................14 Dragon Palace Inc., Richmond ..............................15 Voc’s Dunns Corners Pizza, Westerly ....................16 Moe’s Southwest Grill, Wakefield ..........................17 Calling All Junior Chefs ...........................................17 Guytanno’s Cafe, Westerly .....................................18 Think Outside the Pie Tin ........................................18 Sa Tang Restaurant, South Kingstown...................19 Breachway Grill, Charlestown ...............................20 84 Tavern on Canal, Westerly ................................21 Connecticut Map.....................................................22 Twin Willows, Narragansett ...................................23 Pete’s Famous Pizza, Westerly ..............................24
fall / winter 2014
4 • FALL/WINTER 2014
restaurantguide
Planning pointers for a fun night out on the town Planning a night out on the town with family and friends can be a fun experience. Scouring the most popular hotspots and the newest restaurants falls far short of burdensome, and those tasked with such a responsibility often enjoy the opportunity to get out of the house and soak up some local culture. As fun as such planning can be, hosts must consider the needs of all who plan to attend before making any final decisions. The following are a few ways hosts can ensure everyone enjoys a night to remember for all the right reasons. CONSIDER FINANCES Dinner at the hottest restaurant in town might sound like a grand idea, but hosts must consider if such a feast is affordable for everyone on the invitation list. Hot new restaurants or established locales where reservations are hard to come by tend to be expensive, so hosts should make sure everyone can afford such hotspots before making any reservations. Peruse menus online when looking for a restaurant, paying particular attention to the average cost of an entree at each restaurant you’re considering. When planning a dinner
for an especially large party, call each restaurant to determine if they offer limited menus to larger parties. Many restaurants do this for parties of 15 or more, charging a set price per person, and that price is not always less expensive than it would be to dine a la carte. When necessary, find a restaurant where the cost per person is within reason so no one feels like they need to skip the night out on the town due to financial constraints. CHOOSE A CENTRAL LOCATION Whether you’re getting together for a sit-down dinner or just drinks, choose a location that’s easily accessible
Deck open with beautiful ocean views Tara’s Tipperary Tavern
Newly Renovated
907 Matunuck Beach Rd. | Matunuck, RI 02879 | 401.284.1901
Lunch $
6 Lunch Specials!
Monday-Friday 12-3pm ur s for o Join u r Plunge a e Polar B on Jan. 1st for MS at 12PM 2015
Sunday Breakfast 8am-1pm
Dinner Traditional Irish Fare & Daily Specials
Burger & Brew Thursdays $10.00
Entertainment Thursdays: OPEN MIC Live Music Friday Nights & Sunday Afternoons!
Traditional Irish Session
Last Saturday of Every Month Check out our website for more information: TarasFamilyPub.com
6 • FALL/WINTER 2014
restaurantguide
E X Q U I S I T E J A PA N E S E C U I S I N E COUPON
10% OFF
ENTIRE BILL
Dine In Only. Can not combine w/ another offer.
Grill Steak • Seafood • Sushi & Full Bar
www.KoiJapaneseRestaurantRI.com 65 High Street • Westerly, RI 02891 • 401-348-8886 116395R
Open 7 days a week: Mon-Thurs 11am to 10 pm; Fri-Sat. 11 a.m. to 10:30 pm Sun Noon to 9:30 pm
thewesterlysun.com
FALL/WINTER 2014 • 7
163 South Broad Street Pawcatuck, CT 06379
860-495-5758
Authentic Mexican Cuisine from Our Family to Yours
Dine In & Takeout Kids Menu Available
Sun-Thur: 11a-10p, Fri-Sat: 11a-11p
MexicalisFreshMex.com
Shake the Cold: Eat More Mexican 124291R
Turn on the heat with our family recipes and imported spices. Authenticity IS our flavor.
Enchiladas Trio
8 • FALL/WINTER 2014
restaurantguide
How to impress when hosting a business dinner Hosting a business dinner is both an honor and a responsibility. Employers typically entrust only their most valued employees with the responsibility of hosting a business dinner, and such opportunities are not to be taken lightly. The desire to impress is there whether you’re hosting your first or fiftieth business dinner, but those with experience hosting existing or potential clients know that no two business dinners are ever the same. What works for one client won’t necessarily impress another, and the responsibility of impressing the clients falls on the host, which adds to both the excitement and the anxiety of hosting a business dinner. But even though hosting a business dinner may inspire a few butterflies to dance in your stomach, the following tips can ensure the night goes as smoothly as possible. KNOW YOUR CLIENT Clients tend to have vastly different needs and personalities, so while the ambiance of one restaurant might appeal to some clients, that same atmosphere might not be so impressive to others. When choosing a restaurant, consider its ambiance and how well that
matches up with the client you will be taking out to dinner. Some clients may prefer to make deals in more laid back locales, while others may prefer the five-star treatment. Taking the latter to an all-you-can-eat buffet will hurt your chances of making a deal, while the former may take your willingness to spend lavishly on a meal at a five-star restaurant as an indicator that your company spends lavishly and ultimately passes such spending off on its clients. Understanding your client’s personality should help you choose a restaurant that’s likely to impress. DON’T GO IN BLIND Unless a client requests a specific restaurant, try to choose a restaurant you have visited in the past. This is beneficial in a variety of ways. When visiting a restaurant you frequent, you’re in position to make recommendations with regard to the menu, and that insight can increase the chances that your client will enjoy his or her meal. When choosing a restaurant you’re familiar with, See Business / Page 23
112 Ashaway Road, Westerly, RI
401-596-5500
127844R
OPEN FOR LUNCH, DINNER, & SPECIAL EVENTS • Baked Feta • Angus Burgers • Stuffed Grape Leaves • Pink Vodka Sauce • Calamari • Lamb Chops • Shrimp Pesto Pasta Book your SPECIAL EVENTS • Shish Kebabs & HOLIDAY PARTIES NOW... up to 200 people! • Wraps & Salads
FALL/WINTER 2014 • 9
thewesterlysun.com
OF GALILEE
OF GALILEE
$15 ENTREES EVERY WEDNESDAY
Waterfront Seafood Restaurant A Rhode Island Landmark since 1948
Waterfront Seafood Restaurant A Rhode Island Landmark since 1948
OPEN DAILY Port of Galilee Narragansett 401-783-2306 • www.GeorgesOfGalilee.com
Waterfront Seafood Restaurant OPEN DAILY • Port of Galilee, Narragansett
OPEN DAILY Port of Galilee Narragansett 401-783-2306 • www.GeorgesOfGalilee.com
127555R
A Rhode Island Landmark since 1948 401-783-2306 • www.GeorgesOfGalilee.com
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Coggeshall Ave
Old
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South Rd
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Week
Hill Rd
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Ave
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Willard
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Thames St
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Ave
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Conanicus Ave
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Beavertai
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Ocea
77
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Tiverton Four Corners
Sakonnet
W Ma
Rd Lakeside Dr
Rd Hill
Ave hw Ave est
Woody Hill Rd
Valley
Ave
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Sp Aquidn
son
Carolina Nooseneck Rd Rd
Ave
Rd
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King
Brenton Point State Park
77
Swamp Rd
Little Compton
179
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Adamsville
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Pachet Brook Reservoir
East Rd
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dia Rd Ross Hill s Rd
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Tripps Corn l Rd
Rd
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R rly ste We
Eldr dway
St in Rd
Broa
Rd Congdon Hill
Hwy
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High
ain Rd
Rd
Falls
WM
ks Rd
Clar nd
Judith
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Point
ey Rd
Forest Ave
Sund
ch
Hollow Rd n Rd
gs
Kin Rd Ocea
Rd
ry Facto Rd
Carolina Back Rd Wapping
South Rd
Mitchell Ln
High St Rd Point Judith
Long
Paradise Ave
Woodville Alton Old
S Lake Rd
Ave
Main Rd
Ave
son
Ada
Ston
ian
d E Main Rd
Rd
Ind
Avery Hill Rd
southern rhode Lake Rd rch
Hang Rock ing Rd
hu
Rd
eC
int
Switch
Po
Carroll Ave
Ruggles Ave
Rhode Island Sound
10 • FALL/WINTER 2014
et
Rd Rd
ko
Crandall
Sa
Hill Rd nn
Brayton Rd
Harri
Rd Coggeshall Ave
restaurantguide
island map
3rd Bea ch Rd
Rd
Neck Rd
FALL/WINTER 2014 • 11
thewesterlysun.com
“The Family who brought NY Pizza to Westerly!” Ranked One Of RI’s Best Pizzas
We book ts. private even
vetranosrestaurant.com 130F Granite St., Westerly • 401-348-5050 Southern Italian Cuisine • Specials Daily • Catering • Dine In or Take Out
Also visit
Dine In or Take Out
401-322-1901 Vittoriasnypizza.com
116479R
24 Post Rd, Crossroads Plaza, Westerly, RI 02891
12 • FALL/WINTER 2014
restaurantguide
Vetrano’s Restaurant
130 Granite St, Westerly, RI 02891 401-348-5050 • vetranosrestaurant.com
Vetrano’s: A Healthy Balance of Food and Family By RONA MANN • Special the The Sun “I have three girls, and I want to see them grow up. I just don’t want someday to say, ‘Here’s a check for your college, but I don’t remember your name.’” The man speaking is both a good father and an excellent businessman. He just wants to keep the two in balance and never lose sight of his goals in either regard. The man is Pasquale Illiano, owner of Vetrano’s Restaurant in Westerly. His title is owner/chef, but you might also include heart, soul, and conscience of the business because Pasquale approaches what he does with a fierce and unending passion. “I am very passionate about food,” Illiano states. “I am always finding new ways to get better.” His quest to learn everything he could about southern Italian cuisine began back in Naples where Pasquale was born. By age 15 he was working in local restau-
Jill Connor / Special the The Sun
rants, soaking up all the knowledge he could. From there he honed his craft at coastal resorts where he was approached by someone from Umberto’s Restaurant and Pizzeria, the 38 year old Long Island, New York landmark. Pasquale was offered a three month stint at the world famous location and punched his ticket for America. At the end of the three months he was about to return home when a friend in northern Virginia asked for help at his restaurant. This led to an opportunity for a green card and a life in the restaurant business in the United States. Illiano never went home.
thewesterlysun.com
FALL/WINTER 2014 • 13
Vetrano’s Restaurant
Together with his partner, Valentino Scotto, who believed in his talent and invested in him, Pasquale moved to Westerly and opened Vetrano’s in 2002. “The food is Southern Italian, but Americanized,” explains Pasquale. “If you go to Naples and ask for Chicken Parmigiana, they’d say ‘Wha-a-a?’ The same with meatballs and spaghetti. But we serve it at Vetrano’s because the restaurant is based on homestyle cooking like you’d find back in Naples. When I wake up and go to work I only want to please people and make sure they have a good meal. That’s why we buy the freshest seafood, we import cheeses, we get our tomatoes from Italy. I don’t want to just put a meal out. I want people to think they are eating at their relative’s house.” Illiano remodeled “your relative’s house” recently, adding both a full bar area and an additional dining room. This now gives Vetrano’s the opportunity to handle birthday parties, rehearsal dinners, and other small events. “We can serve buffet style or ala carte, whatever they want.” Off premise catering is also available since Vetrano’s strives to work with their customers in every way to serve their needs. “If you open a restaurant just to make money, you might as well close the doors. It’s not all about money. You need the passion for food and the passion to serve people the very best.” In 2010 the partners opened Vittoria’s NY Pizza, just up the road in Dunns Corner. “It’s more than our wonderful New York style pizza which is like they serve
at Umberto’s. It’s the little sister of Vetrano’s, but with a smaller menu and just 20 seats. And it’s the home of the Grandma Pizza, a pizza like the grandmas in Naples make from leftover bread dough, fresh tomatoes, and mozzarella. It’s simple, natural, and a real favorite.” Will there be another restaurant? Pasquale is actively looking around, but true to his nature, he is taking his time, carefully studying property and locations in South County. “I have customers now from Narragansett, Wakefield, and Kingston who beg me to open another location closer to them. It will happen.” For right now the focus is on Vetrano’s and Vittoria’s. Pasquale readily admits he could not be as successful as he is without the good crew he has. “And Marco, my manager, has been with me for over eight years. Everyone knows Marco, but I could not do all this without every member of my staff.” Should you visit Vetrano’s website you will be greeted by a quote, “There is no love more sincere than the love of food.” Having met Pasquale Illiano and having seen the way he approaches his business without ever losing sight of his wife and three little girls at home, may we add, “And there is no passion more sincere than that of Pasquale Illiano...Owner-Chef-Father.” Visit Vetrano’s Restaurant at 130 Granite Street in Westerly (401) 348-5050. www.vetranosrstaurant. com. Vittoria’s NY Pizza is located at Dunns Corner (401) 322-1901 www.vittoriasnypizza.com
14 • FALL/WINTER 2014
restaurantguide
FALL/WINTER 2014 • 15
thewesterlysun.com
South County’s “Place-To-Be”
At TwoTen Oyster Bar & Grill, we serve quality you can taste. Our fresh, handshucked, locally farmed oysters are delivered daily within hours of harvesting. Whether served ice cold on the half shell, or chargrilled and sizzling in garlic butter, TwoTen oysters are the best you’ll ever have. Fresh Made Lobster Rolls Extensive Daily Lunch & Dinner Specials House-made Clam Chowder Certified Black Angus Beef BUCK-A-SHUCK - $1.00 Oysters M-F: 4pm-6pm TASTING TUESDAYS: Food and Wine Tastings 2 Full Access Bars & Waterfront View Open 7 Days
Lunch and Dinner
128838R
210 Salt Pond Road, South Kingstown RI 02879 401-782-0100 | www.twotenobg.com/
SUN-THUR 11am-10pm FRI & SAT 11am-11pm 733 Kingston Rd, Wakefield 401-789-2300 / 401-789-2308 1210 Main St, Wyoming 401-539-1112 577 Tiogue Ave, Coventry 401-828-0100 126246R
16 • FALL/WINTER 2014
restaurantguide
VOCS DUNNS CORNERS PIZZA ITALIAN STYLE FAMILY RESTAURANT
dine in • takeout • delivery
Open Daily for Lunch and Dinner Award Winning Pizza Appetizers • Salads • Grinders • Wraps Italian Dinner Entrees • Daily Specials
We Deliver to: Misquamicut Charlestown Bradford Westerly
Sunday-Thursday
Any Large
1 Topping Pizza
9
$ 99
FREE ORDER OF
WINGS with purchase of any 2 Large Pizzas
Entire menu available for delivery. Spindrift Village 271 Post Rd., Westerly, RI
401-322-0221
www.DunnsCornersPizza.com
n Traditio y l i m a A Vocatura F
VOCS BEACH STREET PIZZA Open Daily for Lunch and Dinner
Great Food • Great Taste
SPECIALS
FREE SMALL CHEESE
with purchase of any 2 Large Pizzas
Any Large
1 Topping Pizza
9
$ 99
Take Out or Delivery call
401-348-6898
127529R
Now Serving Fish & Chips with Chowder on Fridays & Saturdays
49 Beach Street, Westerly, RI
FALL/WINTER 2014 • 17
thewesterlysun.com
Calling all junior chefs: Expert tips make cooking an enjoyable family affair There’s a place in the home that is full of endless fun and family bonding potential: the kitchen. When kids learn to cook - from meal prep to cleanup - they gain valuable skills and make lifelong memories. Fortunately, inspiring kids in the kitchen is simple with a few expert tips. “Children have a natural interest in food and creativity, so families who cook regularly come across educational moments in the kitchen while spending time together,” says Sandra Lee, multi Emmy award-winning television personality and Food Network host. Lee offers these tips for empowering junior chefs and encouraging family fun time in the kitchen:
STRIVE FOR EASY ACCESS Keep kids motivated by stocking their favorite ingredients in easy-to-access areas around the kitchen. Parents agree that keeping greens and healthy snacks in easily accessible areas of the refrigerator is an important part of teaching your child healthy eating habits. Refrigerators, like LG’s door-in-door models, are perfect for keeping freSee Junior Chefs / Page 20
WE
MAKE IT A FAMILY AFFAIR Before going to the grocery store, brainstorm appetizing recipes with the family so everyone can take part in the planning process. This is a great way to get creative while teaching kids about various ingredients and meal preparation. Plus, when kids have a say in the weekly dinner menu, they are more likely to try new foods!
E TO OM C L
& , CHIPS O T I R UR ANY B A SALS
5
$
127036R
moeswakefieldri
KIDS
EAT
FREE EVERY TUESDAY *with purchase of an adult entrée from 5pm-9pm.
600 KINGSTOWN RD, WAKEFIELD, RI • MOES.COM COMING SOON TO WARWICK!
18 • FALL/WINTER 2014
restaurantguide
Think outside the pie tin: 3 surprising ways to savor pumpkin this fall Few flavors say “fall” more clearly and tastily than pumpkin. The squash that’s synonymous with autumn is also packed with vitamins, fiber and protein, making it a perfect ingredient for a variety of dishes - not just for everyone’s favorite holiday pie. Canned or fresh, pumpkin works in savory and sweet dishes alike. Americans have been feasting on pumpkins since colonial days, when Native Americans first shared the secrets of this nourishing, easy-to-grow, prolific squash. In fact, along with corn, pumpkin is one of the oldest cultivated crops in the Americas. While early Americans didn’t use pumpkins to celebrate Halloween, they did use virtually every part of the squash, from seeds and flowers to the vine and flesh. Today, whether you opt for fresh pumpkin or canned, there are even more ways to enjoy this classic fall food. Here are three fresh ideas to help you think outside the pie tin this fall, so you can work pumpkin into your meals before the season is over.
Better breakfast Pie to pudding, pumpkin often gets relegated to dessert dishes. But it’s a great way to add seasonal flavor - and a punch of nutrition - to the first meal of the day. Of course, you can always bake up a batch of pumpkin muffins, but why not try giving some other popular breakfast foods the pumpkin treatment? Protein bars, granola and scones all benefit from the addition of pumpkin. Incorporating the squash into breakfast can be as simple as adding a few tablespoons of pumpkin puree, some pumpkin pie spice and chopped pecans to your morning oatmeal. If a smoothie gets you going in the morning, it’s easy to make a pumpkin smoothie that will deliver flavor, fun and even fiber! For a quick and healthy pumpkin smoothie, combine with a banana, scoop of yogurt, a spoonful of nut butter, about one-third cup of skim milk, some ice, and cinnamon and honey to taste. For a boost of high-quality
Guytanno’s Cafe INTERNATIONAL CUISINE
Catering available.. plan your holiday parties! Featuring Signature Pasta Dishes, Great Salads, Fresh Local Seafood, and Succulent Steaks.
Daily and Nightly Specials
Cold Fusion Gourmet Gelato and Sorbet
127225R
Serving lunch and Dinner Monday thru Saturday - Dinner Sunday
Full Service Bar | Fine Wine and Drink Specials guytannosinternationalcafe.com • 62 franklin st, westerly, ri • 401.348.6221
FALL/WINTER 2014 • 19
thewesterlysun.com
protein, throw a raw pasteurized egg in there, too. Try this Pumpkin Smoothie recipe from Davidson’s Safest Choice: Ingredients: 1 banana 1 Safest Choice Egg (because they’re pasteurized in a warm water bath, they’re safe for all no-bake and no-cook recipes) 1/2 cup low fat yogurt 1/4 cup canned pumpkin 1 tablespoon peanut butter 1/3 cup skim milk 1/2 cup ice 1 teaspoon cinnamon 1 teaspoon honey Directions: Combine all ingredients in a blender and blend until smooth. Shaken Eggnog Cocktail Recipe Ingredients: 1/4 cup heavy cream 2 tablespoon milk 1 1/2 ounces brandy, bourbon or dark rum
1 1/2 tablespoon simple syrup or agave nectar 1 Safest Choice pasteurized egg, beaten 1/2 teaspoon vanilla extract ice to taste pumpkin pie spice (optional garnish) to taste Directions: Place cream, milk, brandy, simple syrup, egg, vanilla and ice in cocktail shaker. Shake well until blended. Pour into two glasses rimmed with pumpkin pie spice, if desired. Dust with additional pumpkin pie spice. Making it your main squash If you think squash as a main course begins with spaghetti squash and ends with zucchini casserole, think again. Pumpkin is a great main course ingredient. Whether you’re whipping up a hearty batch of pumpkin chili to warm your family on chilly fall days, or adding it for color and flavor to a shrimp curry, pumpkin works as a main course - either as an ingredient or the star of the show. You can use pumpkin to replace the ricotta in lasagna, creating a nutritious, flavorful and vegan variation on this popular dish. Or, you can stuff a roast pumpkin with your favorite seasonal fillings to serve up a meal that is as eye-catching as it is delicious.
Fine Thai & Asian Cuisine
Gluten Free & Vegan Menu Check out our website for more details www.sa-tang.com
402 A-B Main Street Wakefield • 401-284-4220 (across from Paul Masse Chevrolet)
127288R
20 • FALL/WINTER 2014
restaurantguide
Junior Chefs From Page 17 quently used cooking ingredients and healthy snacks within easy reach so kids can retrieve them on their own. Plus its new CustomChill drawer has the flexibility to serve as either extra refrigerator or soft freezer space, depending on the food items stored. MIX IT UP Don’t let meal preparation be a daunting task. Get the kids involved in helping to prepare various ingredients. This is the perfect opportunity to catch up and spend quality time with your children as you fix up delicious treats. Assign chopping and blending steps to older children and save simpler tasks like hand mixing for younger kids. TASTE TEST, ANYONE? During the cooking process, taste the food and talk with your kids about any necessary adjustments. This will encourage them to engage their palate and analyze the flavors they taste. It is also a great way to educate children on different flavors and the health benefits of cooking and you’ll learn a lot about their individual preferences.
GO AHEAD, MESS AROUND The kitchen should be a space where kids can be creative and have fun while learning the culinary ropes. Embrace the chaos that will likely ensue, including messy clothes. A good way to prevent a major mess is to have aprons on hand. Add a fun twist to kitchen time by having kids decorate and personalize plain white aprons so every time you cook in the kitchen together, they can wear their own special apron. For thought starters on what to create with your kids in the kitchen, consider these “junior chef”-friendly recipes courtesy of Sandra Lee, which are guaranteed to be as much fun to make as they are to eat: Fruit Pizza Recipe: Ingredients: 1 8-ounce package cream cheese, softened 1/2 teaspoon vanilla extract 1/4 cup powdered sugar 8 wedge-shaped shortbreads 3 tablespoons peach jam or preserves Fresh fruit (diced strawberries, diced kiwi, raspberries, diced mandarin oranges, small blueberries, etc.)
1 Charlestown Beach Road Charlestown, RI 401.213.6615 www.breachwaygrill.com
Open 7 Days for Dinner Serving Lunch Saturday and Sundays
Weekly Specials Monday - Half Price Pizza and Trivia Date Night Tuesday - 3 Course Dinner for 2 and a bottle of wine $40.00 Thursday - Blues, Brews and BBQ Specials Sunday - Football Specials
Great Food and Great Times 125478r
FALL/WINTER 2014 • 21
thewesterlysun.com
Mix and Match Ice-Cream Sandwich: Ingredients: Root Beer Float Ice Cream 1 (18.25-ounce) box white cake mix 1/3 cup vegetable oil 2 large eggs 2 teaspoons root beer extract 3 cups vanilla ice cream, softened 1 cup toffee bits Garnish: toffee bits Sugar-Cookie Ice Cream Sandwiches 1 (16.5-ounce) package refrigerated sugar cookie dough 51/2 cups vanilla ice cream, softened 1/2 cup rainbow sprinkles 1 tablespoon sparkling sugar Directions: Root Beer Float Ice Cream 1. Preheat oven to 350 degrees. 2. In a large bowl, combine cake mix, oil, eggs, and extract. Form dough into 12 to 14 (2-inch) balls. Using hands, flatten balls on a baking sheet. Bake for 12 to 13 minutes, or until edges begin to brown. Remove from pan, and cool completely on wire rack.
3. In a large bowl, combine ice cream and toffee bits. Spoon ice cream evenly on flat side of half of cookies. Top with flat side of remaining half of cookies. Wrap each sandwich in plastic wrap, and freeze until ice cream is firm. Unwrap sandwiches, and roll edges in toffee bits, if desired. Serve immediately. Sugar-Cookie Ice Cream Sandwiches 1. Preheat oven to 350 degrees. Roll dough into 32 balls (about 11/2 teaspoons dough for each ball). Place balls 2 inches apart on baking sheets. Bake for 10 to 12 minutes, or until lightly browned around edges. Let cool on pans for 1 minute. Remove to wire racks; cool completely (about 30 minutes). 2. Scoop 1/3 cup ice cream onto the bottoms of 16 cookies. Top each with a cookie; gently press until ice cream almost reaches edges of cookies. Smooth edges of sandwiches with a knife, if necessary. Freeze until firm. 3. On a plate, combine sprinkles and sugar; roll edges of sandwiches in sprinkles mixture. Freeze sandwiches for 10 minutes longer before serving.
Seasonal American Cuisine
Fine Food, Craft Beer, Cocktails & Wine Lunch Friday-Saturday 11:30-5pm Dinner Sunday-Thursday 5-9pm; Friday & Saturdays 5-10pm $8-$4 Happy Hour Menu 3-6pm Everyday Tavern Super Club Sundays-Thursday 4-6pm
Private Dining Available
24 Craft Beers on Draft Cocktails & Wine
15 Canal Street | Westerly, RI 02891 401-596-7871 127732R
Ave
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Connecticut College
Long Island Sound
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Potter Hill Rd
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Woodville
Haversham
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Burdickville
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Hope Valley
Arcadia
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Plain Rd
Moscow
Woody Hill Management Area
Dunn's Corners
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Bradford
Ashaway
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Winnapaug Pond
Westerly State Airport
Rd
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Main
Ten Rod Rd
Centerville
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Rockville
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Hopkinton Falls
165 Beach Pond State Park
Yawgoog Pond
Chapman Pond
Potter Hill
Westerly Hospital Fra nk lin St 78
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2 Foxwoods Resort Casino
214
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164
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Avery Pond
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Shennecossett Mun Golf Course
Lawrence & Memorial Hospital
213
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New London Naval Sub Base
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Central Waterford
Crystal Mall
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Halls Rd
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Chapel Hill Rd
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Ocean Ave
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Laurel Hill
Main St
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Hwy Burnh am
Miller Rd L ed Colonel yard Hwy on R d
Center Grot
Rd
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Winnap
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East Ave
Point Black Old
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Sunrise Ave
apau
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Week
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Colman St
Mohegan Ave
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Rd
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Bro wn ing Rd Rd
W Th
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Lantern Hill Rd
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Brickyard R d Newtown Rd
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Colm
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Rd Cow Hill St Allyn
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Bre ak Rd
3
Austin Victory Hwy
Ninigret Pond
Charlestown
112
2
Usquepaug
Pasquiset Pond
2
Shannock
Block Island Sound
112
n Rd
Sh anno ck
Shannock Hill Rd
King stow
Ten Rod Rd
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Green Hill Pond
Rd
Kenyon
Post
Rd
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Worden Pond
Green Hill
Trudstom Pond
2
King st
West Kingston
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Yawgoo Pond
Commodore Perry Hwy
Worden s Pond
102
Liberty
Great Swamp Management Area
Usq uep aug hR
Trudstom Pond Nat'l Wildlife Refuge
2
138
Mail Rd
WASHINGTON COUNTY
Rd
Hill R
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Co ss ad uc kH
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B Pendleton Hill Rd
Wheeler Rd
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Lester Rd Mains Xing
Wheeler Rd
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Beach St
Water St
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thewesterlysun.com
Business From Page 8
you’re also choosing one where you know the service is exceptional. If it wasn’t, you would not keep going back. No one wants a business dinner to be overtaken by poor service, which, fairly or unfairly, will reflect negatively on you. AVOID RESTAURANTS WITH GIMMICKS Restaurants with gimmicks, such as those where the staff sings to customers celebrating a birthday, might be fun to visit with friends or family members, but such establishments are best avoided when hosting business dinners. Gimmicks can interrupt a meal and make it difficult to make any headway on a business deal, so stick to restaurants where you won’t be interrupted by celebratory staff members or drowned out by live music. DON’T JUST SHOW UP Nothing is more awkward or unprofessional than taking a client to dinner and being forced to wait for a table. If you can’t get a reservation at your preferred restaurant, then choose another establishment. Do not wing it and decide to wait for a table near the hostess or at the bar.
AVOID EXOTIC RESTAURANTS Unless your client requests a particular type of cuisine, avoid exotic restaurants with relatively limited menus. Clients may have certain food allergies or aversions to particular types of food, so opt for a neutral restaurant with a menu that appeals to diners of various palates. If taking a client out for the second time and you remember the client mentioning a love of a particular cuisine, then the second dinner is a great time to indulge the client’s love of that unique or exotic cuisine, especially if it’s just the two of you. DON’T OVERINDULGE Overindulging, whether it’s eating too much or enjoying one too many glasses of wine, won’t impress the client. Resist the temptation to order the biggest steak on the menu and, if you choose to enjoy a cocktail, drink it slowly. A full stomach may make you drowsy and less attentive to your client, while a client will understandably question your judgement if you appear to be overindulging in alcohol. Hosting a business dinner is a significant responsibility not to be taken lightly. But hosts can employ a few simple strategies to calm their nerves and make sure the night goes smoothly.
TWIN WILLOWS 865 Boston Neck Road • Narragansett, RI 401-789-8153 • rwinwillowsnarragansett.com
These are two of our signature dishes
Haddock Portuguese
A Stew of braised haddock, oregano, red pepper, littleneck clams, chorizo, white beans, spinach, tomato broth, bread stick
Lobster & Scallop Mac & Cheese
Open Seven days • Lunch and Dinner
125463r
1 ¼ lb. Lobster stuffed with scallops, peas, mini penne, three cheese sauce and a crumb topping finished in the oven
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restaurantguide
NEAR PIER 1 TJ MAXX HOME DEPOT
127286R