the bay february 2015

R e s i d e n t i a l P R o P e R t i e s l t d .

Barrington: nayatt Point circa 1817 carriage house with total renovated/additions in 2000, 5 bedrooms, 3 baths, 2 lavatories. gourmet kitchen, tall ceilings, architectural details, charming family room, fabulous great room, lovely master suite.1st floor guest suite,

Walk to Water! $1,395,000

Bristol: Parade route and Harbor Views! Beautifully maintained historic home. 4 bedroom, 4 bath, fire-places galore. Fabulous, 1000 sq. ft., multi-use barn/studio with loft. Charming English garden and fenced-in yard. ample off-street parking. Zoned business or

B&B. $475,000

Bristol: a signature property across from the audu-bon Center! Elegant sevigny-built 1950’s ranch on a gorgeous acre+, greenhouse, beautiful stone work, tall ceilings, nice layout, fresh paint, new roof, refinished hardwoods, an amazing house! Very special. $495,000

Barrington: Perfect one level living overlooking Bar-rington river. open plan, tall ceilings, park-like, pri-vate grounds, screened porch, patio, garden, shed, well and sprinklers. glorious sunsets, bright and cheerful custom ranch, freshly painted exterior…rare find!

$574,000

Bristol: lot for sale with frontage - “Cedar Meadow” - Frontage on Clam shell road. Expansive Poppasquash site bounded by stone walls & forestry. Well in place

& 4 bedroom septic design included. $395,000

WarrEn: lovely, private one level end unit w/ full basement. living room w/ built-ins, vaulted ceiling & granite fireplace. sliders open to deck. Very private setting. 3 bedrooms, 2 1/2 baths. Freshly painted in-

terior and exterior. $345,000

Barrington: nayatt lighthouse Point - gorgeous 3-story, 10 room, 5 bedroom, 3.5 bath home, custom built in ‘08 with every luxury! Mahogany wrap porch, 3 car, 2 fireplaces, stunning Family room w/ 18’ ceil-ing, granite kitchen & baths and a sparkling, sunny

open floor plan. $1,299,000

Barrington: opportunity to own historic 1911 lena Mathews House. Charming home has original wood-work, wainscoting, butler’s pantry, pine floors, stair-case, rocking chair front porch, High ceilings, sunny, tons of windows, 3 bedrooms, 1.5 baths, and gas heat.

$298,900

Barrington: Fabulous new almeida-built colonial. nayatt school district, one block from bike path & park, 2x6 construction, fantastic custom finishes, granite, stainless, built-ins, whirlpool, awesome mold-ings, full basement, attached 2 car, no flood insur-

ance. $449,000

259 County RoadBarrington

401.245.9600

Rhode Island’s Real Estate Company® ResidentialProperties.com

February 2015 | The BAY 3

This Month14 Operation FunYour daily itinerary for February vacation

17 Sea ChangeInside the Bay’s fishing industry

Every Month5 Letters

6 Online Exclusives

9 The BuzzCelebrate love solo or with company

all around the Bay

10 On the Bay 12 Bay Views

23 Live WellHistoric living in Bristol

24 Homestyle 27 Style Connoisseur 29 Whole Body

31 Shop Around

33 TasteGood mornings and good nights in Warren

35 Review 37 News Bites 38 Taste Connoisseur 40 Rhody Bites

43 GalleryFrozen fun in Newport

44 Calendar 47 On Stage 48 Artistry

50 Taste TestHow sweet dessert wine is

33

ContentsFebruary 2015

17

On the cover: Inside the Bay’s fishing industry. Photography by Michael Cevoli.

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Dive into the lives of Bay fishermen Simone’s creative cuisine is back in action

4 The BAY | February 2015

The Friends of the Bristol Animal Shelter’s 8th Annual

www.friendsoftheBristolAnimalShelter.org

Mardi Gras BallMardi Gras Ball

The Rockin’ SoulHorns Band

BlackstoneCaterers/Cash Bar

Live & SilentAuctions

The Rockin’ SoulHorns Band

BlackstoneCaterers/Cash Bar

Live & SilentAuctions

Tickets can be purchased online, or at the Bristol Animal Shelter -

10 Minturn Farm Road, Bristol, RI.

Saturday, March 7th6:30PM-10PM

Linden Place Ballroom500 Hope Street, Bristol, Rhode Island

Tickets can be purchased online, or at the Bristol Animal Shelter -

10 Minturn Farm Road, Bristol, RI.

Saturday, March 7th6:30PM-10PM

Linden Place Ballroom500 Hope Street, Bristol, Rhode Island

www.friendsoftheBristolAnimalShelter.org

Sponsored by:

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

Copyright ©2015 by Providence Media, All rights reserved. Printed by Gannett Offset.

The Bay, 1070 Main Street, Suite 302Pawtucket, RI 02860 • Fax: 401-305-3392

www.thebaymagazine.com@TheBayMag

[email protected] advertising rates call: 401-305-3391

Audited by:Member of:

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre@JeanetteSTP

Account ManagersLouann DiMuccio-Darwich: [email protected]

Ann Gallagher: [email protected]

Kristine Mangan: [email protected]

Dan Schwartz: [email protected]

Elizabeth Riel: [email protected]

Kimberly Tingle: [email protected]

Stephanie Oster Wilmarth:[email protected]

Contributing WritersKeith Andrade: @AndradeK

Erin Balsa

Alastair Cairns

Andrea E. McHugh: @NewportStyle

Jamie Merolla

Nina Murphy

Tony Pacitti: @TonyPacitti

Kelly Payton

Rebecca Remillard

Bill Rodriguez

Johnette Rodriguez

Mike Sullivan: @M_A_S_I_I

John Taraborelli: @JohnnyTabs

Cindy VanSchalkwyk

Contributing IllustratorKendrah Smith

Executive EditorJulie Tremaine@JulieTremaine

Digital ManagerElyena de Goguel

Associate EditorGrace Lentini@Gracie_NomNom

Art DirectorMeghan H. Follett

Assistant Art DirectorVeatsna Sok

Advertising Design DirectorLayheang Meas

Graphic DesignerCaitlin Musso

Contributing PhotographersMike CevoliJudith GardnerJanice Lee KellyForce 4 Photography

Stacey DoyleRupert Whiteley

InternsEyram FiakpuiJordan LaRose

Morgan Pekera

Rebecca Remillard began as an intern and is now freelancing for The Bay magazine as well as our three sister magazines. She re-cently graduated with a double major in Creative Writing and Environmental Sustainability at Prescott College in Arizona, af-ter spending a semester in Ke-nya. This month, Rebecca chan-nels her love of nature by writing about the day in the life of three fishermen.

Rebecca Remillard Writer

Contributor


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Editor’s Note

In the summer, making your living on the open water sounds like a dream. Sunshine, salt air, nothing but you, the sky overhead and the fish in your net. Then the harsher realities set in: rising costs that aren’t offset by rising pric-es, fishing regulations, the times when there aren’t any fish on the line. This month, we talk candidly with three Narragansett Bay fishermen about the realities of making a living in the local fishing industry.

There’s something else in the air be-sides ocean breezes this month: love. If you haven’t been lucky in love re-cently, then you’ve probably spent the last month or so glowering at the Val-entine’s Day propaganda that’s been all over TV and Target since the day after Christmas. (Side note: Can we at

least wait until the calendar year of the holiday to start celebrating it? Is that too much to ask?) But, it’s time to end the pity party, because The Bay is here to help. We’ve got a list of fun activi-ties for V-Day, whether the main love in your life is a significant other, a pet or your favorite bottle of wine. Turn to The Buzz to find out what they are – and may Cupid shoot you with many heart-shaped arrows this month.

Dive Right In

JoIn the Wolf PackFantastic article on the Wolf School in the December issue! We just love it! Thanks so much for thinking of us and for taking the time to really get to know the Wolf story. It was fantastic! Thanks again for a really well written, thoughtful article. MarieEsposito TheWolfSchool

Send us a letter Email us a letter to the editor to [email protected] and it could be published in an upcoming issue.

Read us onlineFull issues of all our magazine available on www.thebaymagazine.com

find us on facebookReach out to us at the Bay Magazine

from our Readers

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Events and community highlights delivered to your inbox weekly

Win ThiSWin tickets to the Providence

children’s Film Festival, screening at multiple locations February 12-22

PARTY WITH US

Head to Providence duringFebruary 13-20 and see the latest from local designers at StyleWeek

Plus:

Peruse our statewide digital February vacation guide for ideas

on how to give your kids a fabulous mid-season break

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The BuzzPeople and places on the bay

Love is in the AirWhy not celebrate love in all its forms? Think about it. There’s love in friendship, with family, pets and of course between two strang-ers who just happen to have the right chemistry and who met at just the right time. Whoever you decide to spend Valentine’s Day with, we’ve picked out activities for you to indulge in. Turn the page to read all about it.P

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Sip on some wine this Valentine’s Day at Westport Rivers Vineyards


Buzz on the bay

READING RAINBOW

FROM PAGE 9

They say to write what you know. Portsmouth professor, graphic de-signer, and writer Karyn Jimenez Elliot has done just that with The Adventures of Greyson and his Tiny Greys. As an Assistant Professor of Graphic Design and New Media at Johnson & Wales University since 2007, Elliot assigned one of her courses the task of design-ing a children’s book last spring and decided to complete the assignment along with her students. The product is a fusion of her love of rescue dogs, specifically greyhounds and her young

son, Greyson. In The Adventures of Greyson and

his Tiny Greys, a boy and his three dogs go on small adventures around town; to a wharf by the sea, to fly a kite on the beach, to watch the sun go down. These mini ventures are simple and sweet, with rhyming stanzas and wholesome illustrations.

The book is available to order di-rectly from the publisher by visiting www.karynjimenezelliot.com and also at Paper Packaging and Pa-nache in Bristol. –Rebecca Remillard

Who says Valentine’s Day is just for sappy couples? It’s a day to share with anyone you love. In that spir-it, we’ve found things to do solo, with a friend or with a companion. Whichever you decide to choose, you’re bound to have a delightful time.

Whether flying solo or with a co-pi-lot, head over to Spa Yadira in Bristol. If you’re with your honey, sign up for Cupid’s Package. It’s got a collagen fa-cial (for her), and one-and-a-half hour massage (for him) and chocolate cov-ered strawberries served in the relax-ation room ($215). If you are treating yourself and celebrating how awesome you are, try the Love Of My Life Pack-age. There’s a collagen facial, one-hour massage, body polish and lunch ($275). 182 High Street, Bristol. 401-396-9444, www.spayadira.com

It never hurts to have a little wine, and this Valentine’s Day weekend the local vineyards have you covered. Stop in to Greenvale Vineyards for one of their public tours every day at 2pm. Seven dollars gets you a tasting of sev-en different wines and a wine glass. 582 Wapping Road, Portsmouth. 401-847-3777, www.greenvale.com

Or head on over to Newport Vine-yards for their daily tours at 1 and 3pm to get a behind the scenes tour. Their wine tastings are all day during busi-ness hours and includes a complimen-tary Newport Vineyards glass. 909 East Main Road, Middletown. 401-848-5161,

www.newportvineyards.comIf you want some food to go with

your wine check out Carolyn’s Sakon-net Vineyard for their Valentine’s Day Wine Weekend. In addition to their daily tastings for $10 and vineyards tours from 12-3pm, there will be two special Valentine’s Day seatings on the 14th: the first from 5-7pm and the second from 7:30-9:30pm. It’s a three-course meal with a wine pairing and a keepsake glass. $49.95 per person plus tax and gratuity. Reservations required. 162 W. Main Road, Little Compton. 401-635-8486, www.sakonnetwine.com.

Jazz enthusiasts will get their fill at Westport Rivers winery on February 13 when the ESP Vocal Trio performs at the Russell Gallery Wine Bar. It’s a Val-entine’s themed evening filled with love songs, wine and all that mush. There are however only 20 seats, which are sure to fill quickly. However, there is al-ways standing room. But don’t forget, they also have wine tastings Monday-Saturday from 11am-4:45pm. For $10 you get to try a minimum of six wines. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com.

For something more outdoorsy and exciting, head on over to Newport for the Newport Winter Festival. February 14 activities include and are not limited to an Ice Sculpting Demonstration from 11am-2:30pm, the 20th Annual Sam-uel Adams Chili Cook-Off from 11am-3:30pm and the Eagles Tribute band

Tequila Sunrise playing at 8:30pm. Lo-cations vary. 401-847-7666, www.new-portwinterfestival.com

Do you have someone you want to impress with a home-cooked meal but need a little help with a recipe? Sim-one’s has you covered. Attend their “Make Your Valentine Dinner!” cook-ing class and Chef Joe will teach you how to make Burrata in Swiss Chard Bagna Cauda, Baked Oysters with Spinach and Pernod, Sautéed Duck Breast with Tamarind Leeks and Cham-pagne Risotto, Buttermilk Panna Cotta with our Jam. This meal is sure to im-press. Reservations required. $50 per

person per class and includes recipes, wine and tastes of the dishes. Febru-ary 9, 6:30-9pm, Simone’s 275 Child Street, Warren. 401-247-1200, www.simonesri.com

If you just need that romantic din-ner out for two, don’t fret. Persim-mon is hosting a special four-course menu (with a few extra treats) with the option of a wine pairing. To top it off, they have created specialty cocktails to make the evening even more special. $85 per person. Per-simmon, 31 State Street, Bristol. 401-254-7474, www. persimmonbristol.com –Grace Lentini

Celebrate Valentine’s Day – no matter if you love a person, your pet or wineCan You Feel the Love Tonight?

Dinner for two at Persimmon

A Portsmouth Professor’s New Children’s Book

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Buzz on the bayTINKERING WITH GROWTH

HIGH SOCIETY

PAGE TURNER

What do you think you could create with a pair of laser cutters, welding equipment, CNC machines or 3D printers? What if you had all of them at your disposal? I sucked at shop class, so I can only imagine the monstrosity I would concoct. But if you’re more mechanically-artistical-ly inclined than me, there’s a mak-erspace coming to Bristol this year. If you don’t know, a makerspace is a workshop that features tools such as the ones I named above, as well as providing business development services.

The goal is to bring individuals, busi-nesses and organizations together in a collaborative and creative environment. In that spirit, Tinker Bristol is preparing

to open this spring. A non-profit or-ganization, they’re looking for inter-ested people to join in the final stretch of preparation. There are also online surveys available that will help with planning and provide funding. Special membership rates will be made avail-able, but teaching and volunteering provide membership credits.

Tinker Bristol seeks to promote job growth in Bristol and Rhode Island’s East Bay by offering an opportunity for the fostering of creativity, busi-nesses and product creation. Entre-preneurs and enthusiasts alike are encouraged to visit Tinker Bristol’s Facebook page and blog. www.face-book.com/tinkerbristol, www.tinker-bristol.tumblr.com. –Mike Sullivan

There are a great many mis-understandings surrounding English tea, likely due to its many variations. Even the finest American hotels and restaurants have been known to con-fuse “high tea” – a heavy meal com-prising meats, fish, baked goods, veggies and cheeses historically enjoyed by working class people after 5pm – with “low tea,” a com-parative snack composed of scones, sweets and savories typically served to well-mannered ladies in the mid-afternoon. Well, you’d better dust off that old pearl necklace and dry clean the pastel cardigan because

you’re about to become a lady who lunches. Partners Village Store in-vites you to enjoy a spot of tradition-al English low tea served elegantly in its Tea Room Café during the annual St. Valentine’s Day Tea featuring hot tea (duh), dainty tea sandwiches and adorably pocket-sized mini desserts. Indulge in a deliciously regal hour filled with food, drink, lace doilies and good manners. Be sure to call or visit the front desk to make your res-ervation for this special event. Febru-ary 12. $12.95. 3-4pm. 865 Main Road, Westport. 508-636-2572, www.part-nersvillagestore.com. –Erin Balsa

Cal, a college freshman, walks into a coffee shop thousands of miles from home and spots a girl from his past – no, the girl from his past, who nobody has heard from in over a year. Only she’s answering to another name, and won’t – can’t – answer any questions about what happened in her absence. But the more Cal discovers about what she’s hid-ing, the less he wants to know. In Bristol author Rebecca Donovan’s new novel What If, she asks the question: “what if you had a second chance to meet some-one for the first time?”

What If, which came out as an ebook in the fall, has just been released in pa-perback. It’s a departure from Donovan’s previous works, in that the characters in this contemporary romance are slightly older, and she’s telling the story from a male narrator’s perspective. “Creating an average, but captivating, male voice was a challenging feat,” she says. “It took many drafts to get Cal’s voice just right.

But the moment I tapped into his sense of humor, he became real to me. And I knew he was the perfect person to tell this story.”

Her first releases were The Breath-ing Series, a trilogy of New Adult books (read: young adult writing that also ap-peals to adults) that centers on a love story between an emotionally troubled teenager and the guy who helps her find her way. They landed Donovan on the USA Today Best Seller List and made her an indie publishing star who makes regular appearances at book signing events all over the world. Check out her new novel, and then join the conversation on social media by shar-ing your #whatif moment. What If and Donovan’s other books are available at Barrington Books, 184 County Road, Barrington. 401-245-7945, www.bar-ringtonbooks.com. Find out about au-thor appearances and more at www.rebeccadonovan.com –Julie Tremaine

Local author Rebecca Donovan

Bristol’s Newest Space MakesWay for Entrepreneurs

Celebrate Valentine’s Day with a Spot of Tea at Partners Village Store

A Bestselling Bristol AuthorReleases Her New Book

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Buzz Bay ViewsOur annual holiday party for clients,

writers and friends of Providence Me-

dia rang in the holiday season at Cha-

pel Grille in Cranston. We ate delicious

food, drank specialty cocktails like the

So Rhode Island Coffee Milk, held an

ugly sweater contest and rocked out

to Christmas karaoke by WRIK Enter-

tainment. Photography by Mike Braca.

Stephanie Obodda, Jeremy May

Kerry Fournier, Lisa Baillargeon,Diane Wilbur, Lori Quattrini

Betsy Hall, Lori Cillino

Debbi Lynch, Srini Murty,Santosh Shanbhag, Melissa Devine Michael Perry, Cristy Raposo

Krystal Carnes, Cara Gayle

Rebecca Remillard, Jeff Barbieri

John Taraborelli, Caitlin Amirault

Lulu Locks

Andy Greene


Operation Fun

Your mission, if you choose to accept it, is to have a February school break full of local adventures and free of boredom. Here’s an ac-tion-packed seven-day itinerary to help you ac-complish this impossibly fun mission.

Day One: Sunday, February 15Jump right into the first day of winter break with a morning bounce session at Sky Zone. The sprawling indoor trampoline park includes a foam pit, dodge ball and basketball courts, and plenty of open jump space for an hour or two of heart-pumping fun. Open daily; $13 for an hour of open jump. 70 Pawtucket Ave., East Providence. 401-383-6000, online reservations at www.skyzone.com/providence.

Now that your kids are exhausted from that hopping workout, strap them in the minivan and

head to the City by the Sea for the Newport Winter Festival’s Children’s Fair. Recharge their batteries as live performances, arts and crafts, and a reptile showcase are offered at the annual two-day event held at the Newport Hyatt. February 15-16; $7/$4 with Winter Festi-val bracelet. 1 Goat Island, Newport. 401-847-7666, www.newportwinterfestival.com.

Get out of the cold and encourage little film-makers at the Providence Children’s Film Festival. It’s back for its sixth year, featuring 18 feature films, over 50 short films and fun workshops, all taking place over February vacation, daily through Feb-ruary 22. The movies are selected by kids for kids, and collaborations with the RISD Museum, and the Providence Public and Providence Commu-nity Libraries ensure that everyone can see films, regardless of their ability to pay admission. $7.50-$9.50, with select free screenings. www.pcffri.org

Day Two: Monday, February 16The workweek begins and you’ve got a job to do: keep your kids active and entertained be-fore you go stir crazy. Luckily for all Dudek Bowling Lanes opens bright and early at 9am. Duckpin style with optional bumpers for bowl-ers-in-training, the alley offers pizza by the slice for a quick and easy early lunch. Open dai-ly; $3.75 plus shoe rental. 409 Child St., Warren. 401-245-9471, www.dudekbowling.com.

At this point you might be wondering how your kids still have boundless energy. In-stead of having them bounce off the walls, have them bounce on big hippity-hop balls at Jumpin’ Beanz at Wiggle Kids. Part cardio workout, part balancing act and all good fun, the 45-minute class is sure to get all the sil-lies out. 6:15-7pm Mondays and Thursdays; $10 for a day pass/$39 for a monthly membership. 262 Swansea Mall Drive, Swansea. 508-728-8720, www.wigglekids.org.

Who doesn’t love a little nightcap, especially if it’s of the chocolate variety? It’s character night at Orange Leaf in Swansea, which means a special visit from the likes of Doc McStuffins, Phineas, Batman or a Disney princess. Add in a dozen froyo flavors and a DIY toppings bar, and you’ve got a Monday night done right. 6-8pm on Mondays at the Swansea location, and Wednesdays at the Bristol. 581 G.A.R High-way, Swansea, 508-567-6215; 576 Metacom Ave., Bristol, 401-396-5870.

Day Three: Tuesday, February 17We’re going to kick off day three of our mis-sion… er, vacation… by releasing our inner art-ists at Weirdgirl Creations. Drop in the pottery studio and select from a variety of pieces to cre-ate an original piece of art. Open daily; pottery starting at $8. 33 Kent St., Suite B, Barrington. 401-247-1397, www.weirdgirlcreations.com.

Next up on the non-stop fun train is to lace

Your weeklong itinerary for all things fun during February break

by Jeanette St. Pierre

Take in a film with the kids at the Providence Children’s Film Festival


up for Driscoll Arena’s Public Skate. The large indoor rink, home to youth and adult hockey leagues, is the perfect spot to practice that fig-ure eight. Monday-Friday from 1-3pm, Friday 8-10pm and Sunday 2-4pm; $5 admission, rent-als an additional fee. 272 Elsbree St., Fall River. 508-679-3274, www.fmcicesports.com.

Day Four: Wednesday, February 18Congratulations. You’ve made it to the mid-point of the break, and you’re still somewhat sane. Time to celebrate with a morning mani-cure for you, and a mini treatment from Spa-Terre’s Prince and Princess Menu for them. From My First Massage to the Twinkle Toes Pedicure, your children are sure to love the royal treatment. Reservations recommended. At the Hotel Viking, 1 Bellevue Ave., Newport. 401-847-3300, www.hotelviking.com.

Get ready to take home the Parent of the Year award when you take your kids to the Newport Winter Festival’s Princess Party at OceanCliff. Frozen sisters Elsa and Anna host this dress-up party complete with frozen yo-gurt from Orange Leaf. 1-3:30pm; $6/free with Winter Festival bracelet. 65 Ridge Road, New-port. 401-847-7666, www.newportwinterfesti-val.com.

Your next stop answers two questions you hear daily: “what are we doing today?” and “what’s for dinner?” That’s because it’s all you can eat pizza tonight at USA Skates. After getting their fill, your adventure seekers can roller skate, play laser tag and rock climb to their (and your) heart’s content. Wednesday and Friday nights (check website for hours). 75 New Road, Rumford. 401-438-9898, www.unitedskatesri.com.

Day Five: Thursday, February 19Hang in there, it’s almost the weekend. Plus (bonus!) our next stop takes us to Greenvale Vineyards for the 15th annual Live Jazz For Kids. One of the many events in the Newport

Winter Festival lineup, the performance prom-ises to put a whimsical spin on jazz standards and kids classics, leaving your kids cultured and entertained. 1-4pm; free. 582 Wapping Road, Portsmouth. 401-847-3777, www.new-portwinterfestival.com.

It’s just a hop, skip and a bridge over to the next town for Legos at the Rogers Free Li-brary. Let your kids’ imaginations loose with those interlocking blocks while you cozy up with a good read. Thursdays 3:30-4:30pm; free. 525 Hope St., Bristol. 401-253-6948, www.rogersfreelibrary.org.

Day 6: Friday, February 20If there’s one thing all kids love to learn about, it’s animals. That’s why we’re starting off day six with a crash course in Wonderful Whales at the Audubon Environmental Education Cen-ter. With a combination of crafts, storytelling and hands-on science activities, your kids will be dropping knowledge about the sea mam-mal in no time. Daily nature-inspired program-ming throughout February school break; free

with admission. 1401 Hope St., Bristol. 401-245-7500, www.asri.org.

Remember happy hours? Yeah, those are long gone, so why not make the best of it to-night with a two for one at Fantasyland. Buy one, get one wristbands get you an all access pass to this indoor kiddie amusement park that include bumper cars, an obstacle course, a carousel and a load of arcade games. Fridays 6-9pm; $15. 1300 Fall River Ave., Seekonk. 508-336-6262, www.fantasylandminigolf.com.

Day 7: Saturday, February 21And just like that it’s almost time to get back to the dreaded lunchbox routine. Local veggies, fruits, meats and artisan provisions are all for the ready at the Aquidneck Grower’s Winter Market. You’ll love the fresh variety, and they’ll love to handpick their snacks. Win, win. 10am-2pm at Newport Vineyards. 909 East Main Rd., Middletown. 401-848-0099, www.aquidneck-growersmarket.org.

We’ve been entertained, cultured, well fed and super active. It sure has been a wild week, hasn’t it? Top it off with a stop at Winter Won-der Days at Roger Williams Park Zoo. With half-off admission, it’s a great way for the whole family to cap off a great break while saving a few bucks for April vacation – which is only two months away. Godspeed parents. 1000 Elmwood Avenue, Providence. 941-4998, www.rwpzoo.org

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Occupation: fisherman. Queue up mental im-ages of The Old Man and the Sea, Discovery Chan-nel’s The Deadliest Catch and Jaws. Either that or visions of golden skies, dolphins frolicking in the dis-

tance and nets brimming with threshing fish. Except for a Rhode Island fisherman, it’s not at all like any of that – or at least not most of the time.

Most days are like the day I meet up with Mike Foley at the Rhode Island Clam Company. He crunches across an empty lot carpeted with white fragmented shells to sit be-side me on the dock. He hands me a Heineken to match his own. He has just exchanged his quahog load of the day for cash. “I’m a transplant, just like a quahog. That’s what they call me,” says Foley. He grew up on Long Island where he would go fishing with his father. The first money he ever made was by selling bluefish for five cents a pound while his father sold the stripers from the day’s catch. Nowadays, Foley is lobstering during summer months on his 40-footer, Staunch, built in 1999, and digging quahogs on winter days like today on his 22-foot, red-bottom skiff. I ask him what an ideal day on the water is like and he tells me, “I haven’t seen a bad day yet because I keep coming home. There are no bad days. I’m grinning.”

Foley believes that this is a good life, a lucky life even. He tells me that he never really thought of fishing as work, but more of a hobby; yet he is raising a family in this business. And when I ask him why he does what he does, he gives me a one-word answer: “Freedom.” But he doesn’t only wear his fishing waders, so to speak; Foley is a graduate of the University of Rhode Island with a degree in Agriculture and Fisheries, a father (“The old timers always have two pieces of advice, ‘Be around when your kids are in school and always pay your taxes,’” he tells me.), the boys’ varsity

THE OCEANDEEPOn Narragansett Bay, fishing is about more than the daily catchBy Rebecca Remillard • Photography by Michael Cevoli

Mike Foley


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lacrosse coach at Chariho High School and a deer hunter in season.

Never mind the 4am alarm clocks during sum-mer months, the regulations, gas prices... Foley doesn’t ever want to stop fishing, “I’ll never retire,” he says, “So long as I can still walk down to the boat.” He keeps things simple; his boats are mod-est, he lobsters with only his son and one other fisherman, he looks up to the old timers and listens to their advice.

“My idol is Bill Kelsey, a man I knew in Long Island as a kid. He made a good living dredging clams in a 15-foot flat-bottom, wooden Sharpie. He built it for $400 and would burn one six-gallon gas tank a week. He had land upstate. That’s the dream,” Foley says, “When this is all over, if I’m Bill Kelsey, I’m grinning.”

Jerry Carvalho and I are talking over sand-wiches and soup (there will be apple crisp too, but that comes later); he’s telling me about his pri-

mary source of income in high school: trapping. He sold skins and furs for extra cash, but, “I never told the high school girls that there were a bunch of dead animals in the trunk,” he laughs. “Being brought up on a farm, you understand that your purpose is to be productive, whether or not you’re getting paid.”

Carvalho is a reaper of both land and sea, a farmer turned fisherman. He knows that fishing is a lot like farming, except you don’t have to plant. Growing up in a potato farming family on Aquid-neck Island, at age 26, he bought 138 acres of po-tatoes for himself in South Kingstown and kept it up until the ‘80s, when he bought a small in-shore dragger and, always a part-time fisherman, switched over to fishing full-time.

He sits up straight as he talks with me, a check-ered, collared shirt. Carvalho is 70 now, and has a lot to say about the business. “I never thought about being somebody, I wanted to do something. I never thought about being a fisherman, but fishing,” he explains. He has followed time-honored concepts throughout his fishing career: fish everyday as long as it’s profitable, and if it’s not making profit, you know you need to take a day off. He knows that shellfishing is steadier work because it’s more or less a position of getting out what you put into it. He knows that there are many factors involved in getting a good catch: the moon, the weather, species types. And he knows that fishermen must also be engineers, they must be persistent, they must be, “Stupid enough to drag a net around all day.” It is a simple life, but really, it is not.

There was the day when Carvalho found a wallet in his catch with an engagement ring in the side

jerry carvalho


zipper. He returned it to its owner, a woman in Bos-ton who had thought the ring was gone forever. There was another day and another wallet, found in his catch with six $100 bills inside. It had been under water for three years. He returned it to its owner. A third day, a final wallet, this one caught in Narragansett Bay and coincidentally owned by a man Carvalho had known for 20 years. Inside, an undamaged photo of the man’s daughter.

With so many years logged in at sea, Carvalho feels protective about keeping the fruits of the sea fruits for all to harvest. Fishing regulations in the state are constantly changing, and many fisher-men have taken action. Carvalho has studied fish-eries law in Rhode Island, including all the court cases recorded on the issue. He also served on the Atlantic States Marine Fisheries Commission from 2006-2010 as proxy for Representative Naughton. He believes that it is part of a fisherman’s duty to do so, to know and understand the rights of your profession. He tells me that if you do not know your rights, you are in danger of losing them, and for Carvalho, losing the right to fish would be los-ing the right to reap what the sea had sowed.

I meet up with Al Christopher at his home be-cause there is no boat to receive us. He sold it. Miss Stacie was built in 1997, a 42-foot Wesmac, back

when gas was a dollar and change per gallon. Chris-topher tells me that the beautiful Miss Stacie was no longer being used for what she was built for, and that although gas prices have gone up, the price of lob-ster has not increased accordingly to offset the cost. He had to sell the boat in Maine because no one in Rhode Island could afford it. Times are tough in our little state, he tells me, and he will miss Miss Stacie.

Christopher grew up near the water in Jerusa-lem, Rhode Island, fishing on a skiff during summer months. He got a job as a school teacher in Narra-gansett but kept up his summer fishing schedule. Back in the day, in the town of Narragansett, teach-ers could take one year off to do whatever they pined for. Christopher took a year off to try out lobstering full-time. “It’s hard to explain. To just be on the boat on a beautiful, calm day, watching the sea birds, the porpoises, all the different fish, it’s like therapy, the best medicine in the world,” Christopher says.

After a bit of back and forth, teaching then taking time off to fish full-time, he decided to start selling his own lobsters. Christopher bought J&L Shellfish beside the state pier. He maintained the business for five years then had Miss Stacie built and went back to full-time fishing. Now, at age 73, Christopher still runs a boat in spring and fall, his son-in-law taking it out during the summer months. He is in the market for a more modest version of Miss Stacie. “Fishing is a certain way of life that is so satisfying and gratify-ing,” he tells me, “I’m still doing it and I don’t have to.”

Rhode Island fishermen are lots of things. They are persistent, and some are stubborn. They are also freedom-loving, sovereignty-craving individu-als. They are returners of lost goods, and gatherers of aquatic goods. They look to the past for guidance and squint into the horizon for direction. We peer in at their lives with a little bit of envy, a little bit of gratefulness that they fish our waters and put food on our plates. They come in their waders, with their sunburned noses, with their nets and boats they love named after people they love, and from the shores of our Ocean State, we squint and see them out on the water and we feel proud.

al christopher

Our Mount Hope Bay, our little tidal estuary, has been playing a vital role in the history of Rhode Island since pre-colonial days. As a method of transport, as a major fishing resource, the waterway is indispensable but delicate; only 13 square miles in size. The quality of its waters has been severely degraded over decades of industrial pollution and sewage and the fish that call the bay home have consequently suffered.

The Rhode Island Fishermen’s Alliance consists of a group of dedicated volunteers, fish-ermen who feel a shared sense of responsibility to protect their livelihood; the waters in which their fish dwell. Lead by President Richard Fuka and Vice President Jerry Carvalho, the group helps to create sustainable fisheries without putting licensed fishermen out of business. Their motto: “for the people, by the people,” holds true. They have become a major effort in the movement to defend Rhode Island waters and fishermen alike.

Advocating for Fishermen


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Live WellStylish finds for you and your home

On Bristol HarborWhat happens when a longtime Bristol family purchases a piece of prop-erty with historic value? Oodles of care and hard work forge the home of their dreams. Turn the page to read about the Brito family’s journey to their forever home.


Live Well Home Style by Andrea E. McHugh

Bristol BeautyA new chapter begins for a longtime local familyFew names in Bristol hold as much distinction as DeWolf. The famed family boasts Bristol roots dating back more than two and a half centuries and the town’s lauded DeWolf Tavern pays homage to the brood. So when the Bri-to family purchased waterfront prop-erty that included the former site of the Mark Anthony DeWolf house, they knew they not only owned something extraordinary, but a piece of history.

Mark Anthony DeWolf was born in 1726 and married Abigail Potter of Bris-tol, daughter of the wealthy Simeon Potter, at just 17 years old. He reported-ly fathered 15 children, many of whom became leaders in Bristol’s banking, in-surance, trade and slave industries.

“Apparently what survived was the

foundation of the home,” explains Betty Brito. “We used that to outline what has become our garden area.” Betty’s hus-band Joe, a born and raised Bristolian, bought the 14 acres on Poppasquash with his father, later selling off a third of it. The land they kept for future devel-opment included a home and old boat house. By the time Betty and Joe were getting ready to build there in 1999, they had the existing home demolished as it had fallen into disrepair but kept the boat house as they had been sum-mering there with their two sons, Jay and Chris, through years.

“I wanted to renovate the original structure but it was so far gone,” says Betty. The couple turned to John Ro-driques Construction Co. of Westport,

owned and operated by John Ro-driques, to build a 5,125 square foot single family home featuring four bed-rooms and four and a half bathrooms in the style of an old English country manor. “They broke ground in March 2000,” says Betty.” Three or four guys built the house from the bottom up and it was truly amazing.” An unfore-seen but fortuitous event forced the Britos to change addresses sooner than expected. “We had a house in town which was our year-round house. We put it on the market think-ing it would take forever to sell but it took eight weeks, so we moved into the boat house,” says Betty. The fam-ily of four nested in the approximately 1,000 square foot home. “It was like

camping. It was really fun… we sur-vived,” she laughs.

The main house was completed in September of 2001. The Britos worked with Rodriques to include columns along the exterior in homage to the Mark Anthony DeWolf house that once stood there based on historic photos they had seen. “It’s a nice tribute to the heritage of the property,” adds Betty.

Inside, the couple lets the view of Bristol Harbor take center stage with floor to ceiling glass doors. “No win-dows or drapes – we like it just the way it is,” tells Betty. “We designed it so the living is all on one floor since it’s our ‘forever’ home, the home we will re-tire in.” The layout and design of the kitchen was a priority for the couple P

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The Britos’ kitchen is a focal point of their home


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who enjoy cooking together. “[It] was important to us, we knew people end up congregating there.” Double ovens and double dishwashers make cooking and cleaning a seamless affair, while a pair of deep sinks flank the expansive island. The home also features a state of the art video and security system.

The library is one of Betty’s favorite rooms in the house this time of year as it features a gas fireplace and provides and area to relax and unwind. In addi-tion to the three bedrooms upstairs, there is a sitting area that overlooks the water. “When we moved in that was re-ally the boys’ area… a common area for the TV set and where they can relax.”

To create the warm, coastal ambi-ance they sought for the home, the

Britos turned to Richard Sadow Design of Dartmouth, MA. “Our palette is defi-nitely earth tones and we really credit our interior designer with helping to cre-ate the feel we wanted… I don’t think we would have ever come out with what we did if it weren’t for Richard,” says Betty. “In the dining room especially, the pal-ette is warm and soothing with terra cotta and yellows and grays. It’s authen-tic to an old country house.” Many of their custom furnishings were created by Richard’s contemporaries at The De-sign Center in Boston. For tabletop and décor finds, Betty shops locally at Bristol shops including Kate & Co., The Knotty Dog and The Studio in Barrington.

While Betty was confident with the design choices Richard suggested,

Joe was a little more of a harder sell. “We hadn’t worked with a designer before and my husband and Richard had a love hate relationship… over time it resolved,” she says with a laugh. Betty goes on to explain that Richard tested their boundaries, intro-ducing colors, fabrics and furnishings that they admittedly may not have chosen themselves. “Ultimately, we always went with all of Richards sug-gestions,” she admits. In a testament to their satisfaction with Richard’s eye, when their son Jay celebrated one of two wedding ceremonies at the home (a Christian ceremony was held at the Brito’s home and a traditional Hindu ceremony in Newport to celebrate Jay’s bride’s Indian heritage), Joe and

Betty turned to the designer to make some design upgrades in the home. When Richard would approach with ideas, Joe, says Betty, simply replied, “Oh Richard, whatever you think.”

Like any home, there are always a few lingering projects the Joe and Betty plan to tackle in the future, including converting the fireplace in the living room from wood burning to gas, and updating the old boat house. In the meantime, the Britos are enjoying writing their own chap-ter of Bristol history.

Live Well Home Style

Online ExclusiveFor an expanded photo gallery, visit www.thebaymagazine.com

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Live Well Connoisseurby Julie Tremaine

After working in the public utility in-dustry for 19 years, Diane Jennings switched paths to be a stay at home mom for three years. Then, opportunity struck and Luca, her and her husband Brian’s maternity and kid “consignment couture” store was born. She celebrated its fourth birthday in January.

Your kids consignment store isn’t like other kids consignment stores I’ve been in.We were compelled to create a bou-tique environment with super cute apparel, trendy accessories as well as baby gear for expectant moms and kids. Our concept was clean lines, vi-brant decor and attention to detail. We keep it eclectic, fun and fresh at Luca.

I definitely think “chic boutique” when I think of Luca, not second-hand store. We hand select each item based on current trends, style and brand. Ac-cepting new consignors at all times helps ensure our store stays fresh with the newest available merchandise. We believe in quality and not necessarily quantity – though our store is large, we understand that better brands pass the test of time and wear.

What’s your son’s style like?My son Luke, the namesake of Luca, recently turned eight. He is in second grade and loves to see his outgrown clothes in the store. He’s got hip style and his own taste for sure.

How do you find clothes for the store? We have great relationships with sev-eral stores selling their overstocks, samples and closing inventories. In ad-dition, we are authorized retailers of several mom-approved favorites such as Usborne Books, Piggy Paint, Wub-banub, Knot Genie and Amber Teeth-ing Necklaces. A significant portion of our pre-owned apparel and baby gear such as strollers, high chairs, cribs and changing tables are brought to us by our amazing consignors.

What’s your favorite look for a little boy and a little girl right now?Anything navy, white and a touch of or-ange or yellow just speaks to me. It can be done is so many variations yet result in such different looks. A navy cardigan with yellow or white denim or vice versa never goes out of style.

Moms to be must be so happy to have a dedicated maternity shop in Warren.From maternity outerwear to formal dresses and swimwear, our maternity selection is fantastic. We have a dedi-cated changing room so they can see exactly how beautiful an expecting mama to be looks.

Tiny CoutureLuca Boutique dressesfashionable kids (and moms)

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Diane Jennings keeps little ones looking chic


Embodying a theatrical sensibility of wit, style and heart, the contemporary dance company KEIGWIN + COMPANY kicks off the 2015 American College Dance Festival hosted at Rhode Island College.

Join UsView a complete list of events and buy tickets at www.ric.edu/pfa or

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Live Well Whole Bodyby Jeanette St. Pierre

Looking your best really is a commitment. There was a time not so long ago – okay, it was almost two decades ago – where I put little to no effort in my appearance and was still able to rock it. That seems like a dream today, where I’m putting the Kardashi-ans to shame with my personal main-tenance routine. Okay, that’s an exag-geration but there’s no denying I just feel better when I look better.

With that being said, I do have a little hate/love relationship with my make-up. While I just love the finished look, I hate looking too finished. It’s a fine line we walk to find the beauty sweet spot – that oh-so-special place where you look good without trying too hard. I was hoping that eyelash extensions might help be get there, so I set up an appointment at Ch’i Spa for a full set.

Dressed comfortably, I cozied up on a warm spa bed and prepared for the 90-minute procedure by owner Samantha Vong. Certified in the technique, Samantha started apply-ing lashes in 2009 and has been an industry leader ever since. With a statewide following and a second lo-cation in Narragansett, she went on to create Ch’i Lash, her very own line of lashes with regional distribution, about two years ago.

Relaxing music is playing in the background, and Samantha begins the precise application of adher-ing between 80 and 120 individual lashes. “It’s really an art form,” she says, explaining that she enjoys the detailed nature of the process. “Some people might find it tedious,

but I consider it eyelash artistry. I’m also very patient, so that helps,” she laughs. Her artist palette includes her own line of synthetic or mink lashes of various lengths, widths and colors. One by one, she dips the lashes into an adhesive, and then sticks each one on the lash line. Her experience and lash know-how al-lows her to customize any desired look, be it demure or full-on diva. For me, that look was “everyday fullness and length,” which meant I wanted them to be noticeable but not dramatic.

“We’re almost finished,” she says, as a small fan is waved over my face to dry the glue. She hands me a mir-ror, and I’m overjoyed. Long, dark and curvy, the synthetic lashes look and feel completely natural. Samantha tells me that they will fall out on their own, and that a refill (which takes about an hour) would be best between 2-3 weeks. She hands me a care package that includes two lash brushes, and tells me to avoid mascara and curler.

I didn’t realize the effect of the lash-es until the next morning when, just like Beyoncé, I was able to say I woke up like this. Seriously, I just added a little blush and I was ready for the day. And I wore no eye makeup for almost three weeks, which was a commitment I could deal with. It sure was sweet.

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Down the shop-lined Hope Street in Bristol is Green River Silver Co. – a one-of-a-kind jewelry shop owned by John Goldman. In the early ‘90s, John started traveling to Mexico to buy silver and would sell it at craft shows and colleges back in the states. John’s business took off and he opened his first retail store in Providence in 1999 with his brother Dan.

John prides himself on his wares. “We go through obscure – some very remote – places,” he says. “We are all about buy-ing from the people who make it direct. Our [jewelry] is definitely unique.”

And unique it certainly is. There are an-tique amulets from India, jewelry made

from ancient wooly mammoth ivory and pieces made of fossilized walrus tusk.

I’m not very experienced in the jewelry world, but with such a diverse selection I did find a few items that I could see myself wearing. There are $9 silver ani-mal earrings and I may or may not have bought the elephant pair. Okay, I did… and they’re awesome.

Also unique to the store is a Rhode Island line of jewelry (designed by one of John’s employees!), which features a wave, an anchor and a sailboat. Ev-ery sale benefits Save the Bay and the store has raised over $15,000 thus far. John teases that there will be a new

design in the spring.To see these unique jewelry pieces for

yourself, check out one of John’s stores in Bristol, Providence or Wickford.1. b.u. – Gold Vermeil Daisy Necklace with adjustable chain - $582. da metals (Pawtucket) – Enamel and Sterling Necklaces $54-$643. Handmade Mexican Tin and Talavera Tile Mirrors – From $984. Sterling Silver and Semi-Precious Stone Rings (Jaipur, India) – Starting at $985. Annabel Humber – Taxco, Mexico (L) Cascading Snowflake Earrings $12, (R) Ornate Arrow Earrings $58

Worldly GoodsA Bristol shop offers unique silver jewelry from artists near and far

Green River Silver Co. | 297 Hope Street, Bristol | 401-253-5005 | www.greenriversilver.com

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Local FlavorFans of Joe Simone’s the Sunnyside have been eagerly await-ing the opening of Simone’s – but the wait is over. The restau-rant is now serving breakfast, lunch and dinner. Turn the page to read our review.


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It’s doubtful that any new res-taurant in the Bay of late has had a grand opening as eagerly anticipated as Simone’s. Chef Joe Simone closed his popular Warren breakfast spot The Sunnyside a couple of years ago, to the dismay of his loyal following. Although a new place was in the works, securing the right location and completing the ensuing construction (replete with sur-prises and delays) extended the time-table well past its original intent. Finally, the brand new building on Child Street in Warren has opened its doors with a treat for Simone’s fans – dinner service.

Former patrons shouldn’t fret – breakfast is still available Wednesday through Friday mornings, with brunch on Saturdays and Sundays. But with a new space all his own, Simone has extended his creative cuisine to the other meals of the day – even lunch (also Wednesday through Friday). It’s enough trying to decide which restau-rant to review every month, never mind which menu. Decisions, decisions.

We settled on dinner, and a Satur-day at that, so we called for reserva-tions. A friendly voice informed us that reservations were full for the evening, but that the restaurant keeps over half the tables unreserved for walk-ins. We arrived at the restaurant – a casual, modern space with a yellow and gray palette and concrete floors. The open kitchen and flurry of activity

within view made for an entertaining backdrop. All the tables were full, so we were seated at a community high-top near the bar. The accompanying yellow stools were a fun accessory to the overall vibe, although are probably not conducive to lengthy multi-course meals (unless you’re an avid bicyclist and are used to that sort of thing).

We started with a round of cocktails, including a couple of Dirty Martinis with Roquefort cheese-stuffed olives ($12), a Cucumber Martini ($12) and a Sangria ($10) that wasn’t on any menu but which the bartender was happy to make. The Dirty Martinis weren’t as dirty as a dirty martini drinker would probably like, but the olives were as fresh and juicy a ver-sion of this garnish as I’ve ever had. The Cucumber Martini was the favorite of the bunch, having a little more pop than the typical vodka-based martini.

For appetizers we shared Fried Beets with Goat Cheese and Arugula ($13) and Steamed Pemmaquid Mus-sels with Scallions and Crème Fraiche ($13). We were most excited for the former, as none of us (including two vegetarians) had ever tried or even seen fried beets before. The “fried” in this case was a light, tempura-like coating that did not overwhelm the dish, and consisted of four small beets on a bed of greens. We then tried the Mussels and they were worth every penny and then some. The flavorful

and hearty broth was accompanied by fluffy, oven-fresh focaccia that had us mopping up the bowl.

The entées ranged from good to excellent on the flavor scale, but a tad lower on the value scale. The runaway favorite was the Wood Grilled Lobster with “spiked olive oil,” mushrooms, roasted peppers, wilted escarole and quinoa ($27). Grilled lobster is not a common menu item, and this version was grilled perfectly with zesty season-ings. The Native Cod Roast with white beans, kale and chorizo ($26) was also

tasty, although heavy on the white beans and light on the other ingredi-ents. The vegetarians in the group were pleased with their meals, as well as the ample selection of genuine vegetarian and gluten-free options in general. The Forno-Baked Pizza Margherita ($16) had a thick, soft crust, and on the heels of the focaccia encouraged me to try more goodies out of that stone-lined forno oven on future visits. The vegan Quinoa with tomato coulis and organic vegetables ($25) got an “excellent.” Fi-nally, our shared side of Forno-Roasted Brussels Sprouts with bacon and Parmi-giano ($8) was not what we expected, largely because they came out more steamed than roasted.

If you just can’t get enough of Sim-one’s, you can bring some home with you – and I don’t mean takeout or dog-gie bags. Roughly once a month Chef Joe will host cooking classes of varying themes, where a $50 per person class fee includes recipes, wine and tastes of the cooking demonstration. Upcoming events include February’s “Valentine Dinner,” a tour of the Forno oven and two “Pasta Boot Camps.” Details and registration info can be found online.

Taste Eat by Keith Andrade

Palate PleaserSimone’s hits all the right notes – and taste buds

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Simone’s275 Child Street

Warren401-247-1200

www.simonesri.com

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Aquidneck Grower’s Winter Market is my local market; it’s a proud part of my Saturday routine that be-gins with persuading my wife to leave the couch so we can have a crack at the best stuff. The routine has changed somewhat this year. I still make the same circuit collecting veggies, fish, meat and mushrooms, but now we’re in the New-port Winery amongst the barrels and stainless steel tanks. There are tourists all dressed up sampling wine, next to the farmers’ market regulars who just rolled out of bed and shlumped in after finding the closest pair of jeans. The mix really works, with some checking out wine who were looking for carrots, and some buzzing tourists who quite like the look of the pastries at Provencal.

There are also some new faces, with Pat’s Pastured’s To Go cart making themselves regulars this year. It was at that cart that I caught up with Chef Oli-ver Williams. Chef Oliver is a long time family friend of Patrick McNiff, name-sake of Pat’s Pastured. When his job at Farmstead came to an end with their closing, he took the opportunity to work with Pat to grow the food truck side of his business. As he grilled the various parts of my buttered brioche ham, egg and cheese, I asked him for a seasonal recipe emphasizing some of their ter-rific locally pastured meat. Since noth-ing screams midwinter like meat falling off the bone, Oliver went with a recipe for braising Pat’s Pastured Beef Shanks. This is a cheaper cut of meat, coaxed into tenderness as it cooks for hours. In addition to the Aquidneck Growers’ Winter Market at the Newport Winery in Middletown, you can also find Pat’s Pas-tured meats at Persimmon’s Provisions in Barrington. For more information, check out www.patspastured.com

Taste News Bites by Alastair Cairns

Market-To Plate CuisineMaking winter’s bone at AquidneckGrowers’ Winter Market

Aviary RestaurantLynn and Jack Tickle were hatch-ing a plan to expand the tearoom at Tickle’s, and instead they ended up spawning an upscale casual restau-rant. That’s like me sitting down to write this column and ending up with a novella (don’t worry, I’ve spared you.) The new restaurant is called The Aviary, and is open seven days a week for lunch and dinner, serving

contemporary American cuisine with some Italian influence. The restaurant has a full bar with an extensive wine list as well as a good selection of craft brew. 2229 GAR Hwy, Swansea. 508-379-6007, www.ticklesshop.com

Tong Phoon Spices Up BristolBristolians can say sawadee to more variety, with the eagerly-awaited opening of Thai restaurant Tong

Phoon on Thames Street. In addi-tion to the staples of Thai cuisine, like green curry, and its street food, like Pad Thai, Tong Phoon differentiates itself with its bakery, offering Taro cakes, pineapple pastries and more. I will beg them to make black sticky rice with taro, and let you know how that goes. 382 Thames Street, Bristol. 401-396-9225, www.facebook.com/tongphoonri

The Aquidneck Growers’ Winter Market

Braised Beef Shank (Feeds 3-4)Ingredients:• 4 Pat’s Pastured Grass-Fed

Beef Shanks• 3 T olive oil• 2 cups red cooking wine (this is a

perfect use for that opened bottle of red that’s been sitting out for a few days)

• 2 cups beef stock (substitute chicken or vegetable stock if desired)

• 2 T Worcestershire sauce• 1 T brown sugar• Salt, as needed• Black pepper, as needed• 1 head of garlic, peeled

and smashed• 3 shallots, peeled and halved• 3 bay leaves• 2 carrots, cut into 1 inch pieces • 6 sprigs of fresh thyme• 1 sprig of fresh rosemaryDirections:1. Preheat oven to 325F.2. Rub shanks generously with salt

and pepper as well as the brown sugar. In a cast iron or heavy fry-ing pan sear the briskets with the

oil on high heat until they have color on all sides. Remove shanks and set aside.

3. Add the garlic, shallot and carrot to the remaining oil and sauté on medium-high heat until fragrant and starting to brown.

4. Pour in the wine, deglazing the pan, and remove any brown “fla-vor” from the bottom of the pan with a wooden spoon.

5. Transfer liquid and vegetables into a Dutch oven or similar pan with a cover. Add the remaining ingredi-ents including the shanks.

6. Place covered pan in the oven for 4-5 hours, until meat is tender and beginning to fall off the bone. Re-move the shanks and set aside on a serving platter, covered.

7. Pour remaining cooking liquid through a strainer, to remove veg-etables and herbs, into a sauce-pan. Bring to a boil then simmer over medium high heat until the liquid is 1/3 the volume (about 1 cup). Use this reduction, or jus, as a gravy. Serve with roasted or mashed potatoes.

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Steve Lannon is Beverage Manager and Head Bartender at Pizzico Barrington. We talked about beginner wines, cock-tail pairings and life behind the bar.

How similar is Pizzico Barrington to the original Providence location? Our food here in Barrington is very sim-ilar to Providence’s location, but the at-mosphere is where we are completely different. With Providence’s size, it is more vintage; here in Barrington it is more open and contemporary.

What’s a good starter wine for those who may be unfamiliar with Italian wines but want to develop an appre-ciation?For a red wine, I personally like a nice Chianti. One that comes to mind is Rocca Della Macie 2010. It is a low cost Chianti, but is a great dinner wine. It has a medium body and rich cherry, plum, blackberry and candied floral notes. For a white wine, I think most people would like a good prosecco like Lamarca. It’s low cost, but full of white skinned fruit flavors, like green apple, pear, lemon and a light floral finish. It goes great with our raw bar and appetizers.

What is your personal favorite pair-ing of an Italian dish with an Italian wine? I really like Frutti Di Mare paired with a nice glass of Orvieto, Antinori “Cam-pogrande.” I love being in Rhode Is-land with all its fresh seafood.

Italian amari (bitter, herbal liqueurs) are becoming increasingly popular on drink menus. What are some of your favorites and how are they best enjoyed? Pizzico has a few, and I am currently trying to expand that list. I think it is something guests should try at least once to complete their experience af-ter a great Italian meal. I like Branca Menta, which is great neat, or Cynar with a few rocks and a splash of tonic water. It really helps with digestion.

Some bartenders I’ve spoken to are in favor of pairing cocktails with din-ner; others say that cocktails are too strong and complex to pair with food, and are best enjoyed separately. Where do you stand on this? I am not completely against pairing cocktails with dinner because every-one has different tastes, but I per-sonally do not. I think a good meal should be enjoyed with a glass of wine or beer. Both drinks can be complex, which depending on the dish, can re-ally enhance the flavors and create a wonderful meal.

What’s one cocktail trend that you think is too overdone? I think the Moscow Mule has had its day and it’s time to move on from it.

How about one that you feel deserves more attention?I think the Negroni is a great, com-plex-flavored drink that more people should be trying. It is a great drink to

have before dinner to really open up the palate.

How is being a restaurant bartender different from being behind the bar at a nightclub? Being a bartender in a restaurant gives me a chance to network with people and build a relationship that can sometimes go on for many years. I have really met some great people being in this industry. Years ago I used to bartend in a nightclub atmosphere. That is more or less just flinging drinks out as fast as one can – not really interacting with people on a personal level.

Taste Connoisseur by John Taraborelli

… And a Nice ChiantiThe man behind Pizzico’s bar offers a lesson in Italian wines and amari

Pizzico308 County Road

Barrington401-247-0303

www.stockfoodgroup.com/pizzico-barrington

Steve Lannon gets in the spirit at Pizzico in Barrington

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Steve Lannon is Beverage Manager and Head Bartender at Pizzico Barrington. We talked about beginner wines, cock-tail pairings and life behind the bar.

How similar is Pizzico Barrington to the original Providence location? Our food here in Barrington is very sim-ilar to Providence’s location, but the at-mosphere is where we are completely different. With Providence’s size, it is more vintage; here in Barrington it is more open and contemporary.

What’s a good starter wine for those who may be unfamiliar with Italian wines but want to develop an appre-ciation?For a red wine, I personally like a nice Chianti. One that comes to mind is Rocca Della Macie 2010. It is a low cost Chianti, but is a great dinner wine. It has a medium body and rich cherry, plum, blackberry and candied floral notes. For a white wine, I think most people would like a good prosecco like Lamarca. It’s low cost, but full of white skinned fruit flavors, like green apple, pear, lemon and a light floral finish. It goes great with our raw bar and appetizers.

What is your personal favorite pair-ing of an Italian dish with an Italian wine? I really like Frutti Di Mare paired with a nice glass of Orvieto, Antinori “Cam-pogrande.” I love being in Rhode Is-land with all its fresh seafood.

Italian amari (bitter, herbal liqueurs) are becoming increasingly popular on drink menus. What are some of your favorites and how are they best enjoyed? Pizzico has a few, and I am currently trying to expand that list. I think it is something guests should try at least once to complete their experience af-ter a great Italian meal. I like Branca Menta, which is great neat, or Cynar with a few rocks and a splash of tonic water. It really helps with digestion.

Some bartenders I’ve spoken to are in favor of pairing cocktails with din-ner; others say that cocktails are too strong and complex to pair with food, and are best enjoyed separately. Where do you stand on this? I am not completely against pairing cocktails with dinner because every-one has different tastes, but I per-sonally do not. I think a good meal should be enjoyed with a glass of wine or beer. Both drinks can be complex, which depending on the dish, can re-ally enhance the flavors and create a wonderful meal.

What’s one cocktail trend that you think is too overdone? I think the Moscow Mule has had its day and it’s time to move on from it.

How about one that you feel deserves more attention?I think the Negroni is a great, com-plex-flavored drink that more people should be trying. It is a great drink to

have before dinner to really open up the palate.

How is being a restaurant bartender different from being behind the bar at a nightclub? Being a bartender in a restaurant gives me a chance to network with people and build a relationship that can sometimes go on for many years. I have really met some great people being in this industry. Years ago I used to bartend in a nightclub atmosphere. That is more or less just flinging drinks out as fast as one can – not really interacting with people on a personal level.

Taste Connoisseur by John Taraborelli

… And a Nice ChiantiThe man behind Pizzico’s bar offers a lesson in Italian wines and amari

Pizzico308 County Road

Barrington401-247-0303

www.stockfoodgroup.com/pizzico-barrington

Steve Lannon gets in the spirit at Pizzico in Barrington


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

FieldstonesFieldstones provides a casual and lively atmosphere with a menu that of-fers something for everyone. Whether you’re looking for a night out with the family or to watch a game at the full bar, you’ll find a warm welcome and quality food at a great value.

The menu offers comfort and pub food favorites, often with a creative twist. The Maryland Crab Cakes, for instance, are served with a lemon chipotle re-moulade, adding a little zing and smoky heat to an otherwise familiar appetizer.

The Hard Apple Cider Glazed Salmon takes a classic combination and gives it a grown-up kick with an apple cider-spiced rum glaze.

It’s the little flourishes that elevate the food at Fieldstones beyond your average fare. The choices are exten-sive, too: from mouthwatering burgers to fresh seafood, even grilled pizzas and sizzling fajitas – and all at prices that offer bang for your buck. That’s why Fieldstones remains a staple in Portsmouth.

980 E Main Road, Portsmouth • 401-293-5200

Slow Roasted Pork & Black Bean Fajitas, served with shreddedlettuce, diced tomatoes, cheddar jack cheese, sour cream and salsa.

Can’t-Miss Dish:

RHODY BITESA Sponsored Statewide Dining Guide

View our full Restaurant Profiles on RhodyBites.com

Fieldstones Fieldstones is a family-friendly staple in Portsmouth

10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 453-2333. LD $$$ 2 Pauls’ City Grille Comfort food with a family feel. 315 Waterman Ave, East Providence, 228-7285. BrLD $-$$

Andreas Authentic Greek food since 1966. 268 Thayer St, Providence, 331-7879. BrLD $-$$ Aspire Seasonal Kitchen Contempo-rary New England fare. 311 Westminster St, Providence, 521-3333. BBrLD $$-$$

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

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

Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. LD $$

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

Centro Restaurant & Lounge Contem-porary cuisine and cocktails. 1 W Ex-change St, Providence, 228-6802. BLD $$$

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

Clean Plate Delicious comfort food in a casual setting. 345 S. Water Street, Providence, 621-8888. BBrLD $$

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

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

Dragon Palace Fresh sushi and Asian

cuisine. 733 Kingstown Rd, Wakefield, 789-2308. LD $-$$

Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$

Enn Japanese Creative sushi and Japa-nese food. 600 George Washington Hgwy, Lincoln, 333-0366. LD $$

Fieldstones Relaxed family setting, something for everyone. 980 E Main Rd, Portsmouth, 293-5200. LD $$

Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Provi-dence, 273-2737. 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 $

Julian’s A must taste Providence staple celebrating 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$

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

KitchenBar Contemporary comfort cui-sine. 771 Hope Street, Providence. 331-4100. BrLD $$

Lim’s Restaurant Upscale Thai and fresh sushi. 18 South Angell St, Provi-dence, 383-8830. LD $$

Lobster Pot Serving traditional New England classics and seafood. 119 Hope St, Bristol, 253-9100 Br L D $$-$$$

Luxe Burger Bar Build your own cre-ative burger. 5 Memorial Blvd, Provi-dence, 621-5893. LD $

Mariner Grille Creative seafood, pub atmosphere. 140 Point Judith Rd, Nar-ragansett, 284, 3282. LD $$

McBlarney’s County Tap Modern, upscale pub with daily specials. 632 Metacom Ave, Warren 401-289-0887. LD $$


For full restaurant profiles, go to RhodyBites.com @RhodyBites facebook.com/RhodyBites

Worth The Drive:

354 S. Water Street, Providence • 401-621-8888

Poutine Pizza: grilled pizza topped pulled pork, French fries, cheese and gravy.

Insider Tip:

Clean Plate

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If you’re in the mood for comfort food done right and a fabulous view of the Providence River, then look no fur-ther than Clean Plate, one of the city’s newest eateries.

Clean Plate serves up delicious twists on classic dishes – just try their

“Benny” a poached egg on corned beef hash waffle with Hollandaise. Looking for lunch or dinner and have a large crowd to please? Sample from the “For the Table” both the lunch and dinner menus include larg-er plates to share.

Porchetta Sandwich at Clean Plate

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

Meeting Street Cafe Huge sandwich-es and cookies. 220 Meeting St, Prov-idence, 273-0166. BLD $ Mews Tavern Family dining, with a whiskey bar. 456 Main St, Wakefield, 783-9370. LD $-$$

Mia’s Prime Time Café Upscale café cuisine by the Pawcatuck River. 1 West Broad Street, Pawcatuck, CT, 860-599-3840. BLD $$

Mile & a Quarter Eclectic cuisine and wine bar. 334 South Water St, Provi-dence, 331-1500. LD $-$$

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

Nonni’s Italian Restaurant Tradi-tional Italian eatery and pasta shop. 1154 Stafford Rd, Tiverton, 624-3087. LD $$

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

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

Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. LD $-$$

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

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

Portsmouth Publick House Gour-met pub food with a variety of spirit flights. 1 King Charles Dr, Portsmouth. 682-2600. BrLD $-$$

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

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

Rasoi Vegetarian-friendly Indian cui-sine. 727 East Ave, Pawtucket, 728-5500. LD $$

Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950. BrLD $$

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

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

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

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

BLD $$$

Siena Impeccable Italian cuisine. Lo-cations in Providence, East Green-wich, Smithfield. sienari.com D $$-$$$

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

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

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

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

The Coast Guard House Upscale New England fare with Bay views. 40 Ocean Rd, Narragansett. 401-789-0700. LD $$-$$$

The Dorrance Fine dining with exqui-site cocktails. 60 Dorrance St, Provi-dence, 521-6000. D $$$

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

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

The Sea Goose Seafood with New England and Southern flair. 265 Post

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

The Village Casual dining and live entertainment. 373 Richmond Street, Providence, 228-7222. BrLD $$

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

UMelt Fun twists on grilled cheese. Providence and Kingston, 383-6732. LD $

Vetrano’s Ristorante & Pizzeria Ital-ian cooking like grandma made. 130 Granite St, Westerly, 348-5050. LD $$

Vittoria’s NY Pizza Best pizza north of Manhattan. 224 Post Rd, Westerly, 322-1901. LD $-$$

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

Wes’ Rib House Missouri-style BBQ, open late. 38 Dike St, Providence, 421-9090. LD $$

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

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

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

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Gallery

Newport Winter Festival ice sculpting demonstrations

February 13-22: Enjoy 10 days of family-friendly fun at various locations throughout Newport County during the 27th Annual Newport Winter Festival. Activities include Make Your Own Marshmallow Snowman, Newport Mansion tours, wine tasting, scenic train rides, ice sculpting dem-

onstration, beach polo, a comedy show, mother/daughter makeovers, brewery tours, rum tasting, live music, “Teddy Bear Story Time, helicopter tours, a chili cook-off and more. There will also be a Children’s Fair on February 15 and 16 in which kids will enjoy face painting, balloon creations, arts and crafts, reptiles and live entertainment. Go online for a full schedule of events. www.newportwinterfestival.com.

Frozen Fun in February

1.

February 14: Pass the buck: Let someone else serenade

your loved one this Valentine’s Day. Folk artist JP Jones will perform at the Church Street Coffeehouse. Refreshments will be available for purchase. $9-$12. 8-10:15pm. First United Methodist Church, 25 Church Street, Warren. 401-245-8474, www.churchstreetcoffeehouse.net.

2. February 9 & 25: Explore Prudence Island in search

of eiders, grebes and other birds at Audubon’s Winter Waterfowl Bird-ing on Prudence Island. Travel via passenger van, stopping at ponds, coves and marshes throughout the island. Go online for registration and details. $4-$12. 9:45am-3pm. 401-949-5454, www.asri.org.

3. February 14: Common Fence Music presents Tall Heights,

a band that features a guitar, a cello and two harmonic voices. This up-and-coming singer/songwriter duo is a must-see act. $18 advance; $21 door. 7pm doors; 8pm show time. 933 Anthony Road, Portsmouth. 401-683-5085, www.commonfence-music.org.

5.February 16-20: Norman Bird Sanctuary proves that winter

camp is just as fun as summer camp. Vacation Camp: Winter Animal Ex-tremes is for children in grades K-6. Activities include fort building, hiking, nature exploration, crafts and games. $215. 8:45am-3pm daily. 583 Third Beach Road, Middletown. 401-846-2772, www.normanbirdsanctuary.org.

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Gallery Calendar by Erin Balsa

FebruaryFebruary 1-28: It’s always wine o’clock at Greenvale Vineyards, which is open for Vineyard Tours and Wine Tastings seven days per week. Enjoy estate grown wines and the ambiance of a historic farm. $12. 10am-5pm Monday-Saturday; 12pm-5pm Sunday. 582 Wapping Road, Portsmouth. 401-847-3777, www.greenvale.com.

February 1-28: Visit Long’s Yoga Room in Newport for a wide variety of unique Yoga Classes including reggae yoga, hip-hop yoga, glow yoga, candlelight yoga and more. You can even take your very own private yoga class! Reserve your space online. 60 Spring Street, Newport. 774-451-2163, www.long-syogaroom.com.

February 2-23: Are you smarter than a fifth grader? Great! Head to Wally’s Tap House every Tuesday night for Stump! Trivia to prove it. Winning teams go home with prizes so be sure to bring your smartest friends. 8pm. 13 Crandall Road, Tiverton. 401-624-1212, www.stumptrivia.com.

February 2-23: Mondays bring the weekly Kundalini Yoga class to Sandy-woods Farm featuring instructor Deb Brown (Ravijeet Kaur). All levels of fit-ness are welcome to participate. Class-es are held in the yellow building. $10. 73 Muse Way, Tiverton. 401-215-6328, www.sandywoodsfarm.org.

February 2-23: All are welcome to the Tuesday Night Open Mic

at Sandwoods Farm. It doesn’t matter whether you play an instrument, sing, read poetry or do spoken word, there’s an audience waiting for whatever tal-ent you bring. Free. 7-10pm. 43 Muse Way, Tiverton. 401-241-7349, www.san-dywoodsfarm.org.

February 2, 4, 9, 11, 23 & 25: If you’re wondering how to eat Green Eggs and Ham or wondering how many cookies to give a mouse, check out the Tiver-ton Library’s weekly Preschool Story Time for children ages 3-5. Registra-tion is required. 10:30am. 238 Highland Road, Tiverton. 401-625-6796, www.tivertonlibrary.org.

February 3-24: Each Tuesday evening, the public is invited to Roger Williams University for Zen Meditation at the Intercultural Center Prayer Room. Sit, relax and find your true way. Mats and cushions will be provided. 6-7pm. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

February 3-28: Buzzards Bay Brew-ing’s Tap Room is open year round, Tuesday through Saturday. Stop in to taste some of the best beer east of the Mississippi. Pick up a pint or – if you’re really thirsty – a growler. Tue-Fri 1pm-7pm; Sat 11am-7pm. 98 Horseneck Road, Westport. 508-636-2288, www.buzzardsbrew.com.

February 4: The folks at Westport Vineyards have almost 20 wines in store right now and they’re eager for you to try them. You can do just that at Westport Wine Wednesdays, which takes place on the first Wednesday of every month. 11am-5pm. $10. 417 Hix-bridge Road, Westport. 508-636-3423, www.westportrivers.com.

February 4: The Newport Preservation Society hosts Winter Trip: A Visit to the Ayer Mansion. The Ayer Mansion stands as the country’s only surviving residence created by famed designer Louis Comfort Tiffany. Following the tour will be a private luncheon at the Algonquin Club. $100-$125. www.new-portmansions.org.

February 5-26: On Thursdays, Barrington Books hosts a Chil-

dren’s Story Hour with Miss Margie fol-lowed by craft time in its charming chil-dren’s section. Miss Margie reads theme-related story and picture books geared toward pre-schoolers. Free. 10am. 184 County Road, Barrington. 401-245-7925, www.barringtonbooks.com.

February 5-26: Warm your belly each Friday with Westport Vineyard’s weekly Wines by the Class. Each casual seminar lasts and hour or two and includes in-struction plus an informative wine tast-ing. Reservations suggested. $10-$20. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com.

February 5-26: Rogers Free Li-brary believes in promoting cre-

ativity. Every Thursday the staff pres-ents Legos at the Library where children and teens can create anything they want. This is recommended for school-aged children. Free. 3:30-4:30pm. 525 Hope Street, Bristol. 401-253-6948, www.rogersfreelibrary.org.

February 5-26: Drop by The Coffee Depot in Warren on a Fri-

day night for Open Mic Night. Try your hand on stage or just relax with a cof-fee and a snack while listening to some talented local performers. Because you need a break from the same old bar scene. Free. 7-10pm. 501 Main Street, Warren. 401-608-2553.

February 6-8: Your Theatre, Inc. pres-ents The Story of My Life, a play that follows the friendship of Alvin and Thomas, two men from a small town who reunite after Alvin’s death while Thomas struggles to write his eulogy. $15. Fri & Sat 8pm; Sun 2:30pm. 136 Rivet Street, New Bedford. 508-993-0772, www.yourtheatre.org.

February 6-27: Newport Storm invites the public to have a beer

(or three) on them. Each Friday at the brewery’s Fridays@6 event visitors can sample several craft beers. Only a limit-ed number of people are allowed in; sign-up begins at noon every Friday. Free. 293 JT Connell Road, Newport. 401-849-5232, www.newportstorm.com.

February 6-28: Head to Newport’s Firehouse Theatre every Friday and Saturday night for Comedy Improv with the Bit Players featuring impro-visation with games and audience in-volvement. Reservations suggested. $15. 8pm Friday & Saturday; 10pm Sat-urday. 4 Equality Park, Newport. 401-849-3473, www.bitplayers.net.

February 7: It’s the first Saturday of the month, which means it’s

Citizens Bank Foundation Free Family Fun Day at the Audubon Environmental Education Center. Enjoy crafts, nature stories, animal discoveries, hikes and more! Activities are geared for all ages. Free. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org.

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

February 19-21: At the 10th Annual Illuminated Garden the quarry meadow of Ballard Park has been transformed by hundreds of beautiful, twinkling lights. Take a stroll and enjoy this magical winter garden of light. 6-9pm. 226 Bellevue Park, Newport. 401-619-3377, www.ballardpark.org.

Illuminated Garden at Ballard Park

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Gallery continued...

February 7-28: Just because it’s winter doesn’t mean you can’t

shop fresh. Check out the Mount Hope Farmers Market, which is open every Saturday year round with local grow-ers, artisans, live music and kid-friend-ly programming. Free. 9am-1pm. 250 Metacom Avenue, Bristol. 401-245-1745, www.mounthopefarm.org.

February 7-28: The folks at West-port Vineyards offer Public Tours and Wine Tastings every Saturday afternoon. You get a special edition etched wine glass and the chance to taste six wines ranging from sparkling to aperitif. $10. 1 & 3pm. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com.

February 14: Did you know that Rhode Island is a hotspot for wintering ducks? Join an Audubon naturalist for Ducks in Winter, an adults-only event featur-ing an indoor presentation followed by a bird walk. $10-$14. 1-4pm. Sachuest Point National Wildlife Refuge, Third Beach Road, Middletown. 401-949-5454, www.asri.org.

February 19: Get your tickets for The Pink Floyd Experience at the Zeiteri-on Performing Arts Center. The wildly popular show is an amazing light show

set to Pink Floyd’s legendary songs along with fantastical props. $32.50-$45.50. 8pm. 684 Purchase Street, New Bedford. 508-994-2900, www.destinationnewbedford.org.

February 22: Support your local colle-giate athletics by attending the Wres-tling Northeast Regional Champion-ships at Roger Williams University. See young men from various universities battle it out for victory on the mat. 11am. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

February 25: On the last Wednesday of each month, the

Rogers Free Library hosts two Adult Book Discussion groups with copies of each book available to borrow. The group is held round robin style and is open to all. Free. 3pm & 7pm. Herre-shoff Community Room, 525 Hope Street, Bristol. 401-253-6948, www.rogersfreelibrary.org.

February 28: Take a one-hour Seal Watch Tour, departing from New-port’s Wyndham Inn on Long Wharf. Hop aboard the Alletta Morris and let your guide show you the Atlantic’s winter beauty. 11am & 12pm. 142 Long Wharf, Newport. 401-203-7325, www.savebay.org.

February 20-22, 26-28: The latest theatrical performance from RWU shines with the Theatre Main Season Series III: “Almost Within My Reach: Two Modern Clas-sics. It’s an evening of two classic one-act plays Trifles, an early feminist drama, and Riders to the Sea, a tragedy. $5 students & seniors; $10 general. Performing Arts Center (The Barn). One Old Ferry Road, Bristol. pdq.rwu.edu/events

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Tango Buenos Aires – Song of Eva PerónTuesday, February 17, 7:30 p.m.

Direct from Argentina, Tango Buenos Aires traces the epic life of the former Argentinian first lady, from her rise to fame in the 1930s to her early death in 1952. A sparkling and poignant spectacle!

The Auditorium in Roberts HallRhode Island College600 Mt. Pleasant Ave., Providence, R.I. 02908


Accommodations for persons with disabilities available upon request. Call (401) 456-8144 for assistance. TTY/TDD: 711.

Join UsView a complete list of events and buy tickets at www.ric.edu/pfa or call (401) 456-8144

www.LIVEUNITEDri.org

Connecting Rhode Islanders to services through 2-1-1

“I always thought 2-1-1 was just for people who were struggling, but now I know it’s a resource I could call if I was looking for information to help my aging parents.”

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United Way’s 2-1-1 in Rhode Island provides the connection that helps everyone find assistance with everything from childcare needs to mental health issues, food and rental assistance, gambling problems and elder care services. This free and confidential service is available 24 hours a day, every day.

When Rhode Islanders help Rhode Islanders, we get results.

United Way of Rhode Island’s fundraising and administrative costs are covered by the Rhode Island

Charities Trust, allowing donations to support people and programs.

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Never meet your heroes is how the old adage goes. Be it celebri-ties, athletes, rock stars or whomever, all of them are people like you and me, and at best, are prone to bad days, or at worst, may be complete clown shoes. Four aspiring novelists discover this when they sign up for lessons with a renowned literary figure in Theresa Rebeck’s Seminar.

The four young writers of Seminar gather in an apartment in NYC’s Upper West Side in anticipation of meeting their professor, Leonard. They bicker among each other before he even shows up, because they’re all young, highly educated and feel the need to crush each other and jockey for posi-tion in their social clique. When Leon-ard arrives, he immediately evaluates student Kate’s short story as a “soul-sucking waste of words.” The fact that she’s spent the better part of a decade crafting it doesn’t matter. After read-ing half a page, he declares it “relent-lessly talent-free” and tells her that she knows nothing of the real world. When the other three come to her defense, Leonard counters that if her story were any good, they’d actually hate it because a writer’s natural state is as civilized as a feral cat.

There’s something fascinating about watching a brilliant character being a horrible human being. Leonard claims that his harsh criticisms are a product of teaching “the truth.” He’s obviously passionate about writing, stating every “corner of everything you write is pre-cious, if it isn’t, why would you write it?” So the question is, does he truly believe that his students (or, at least Kate) are talentless? Does he believe that they need “the truth” to grow? Or could he just be a dick? Leonard eviscerating the students produces laugh-out-loud moments, but Semi-nar strives to be a character study as much as a comedy. And that is what led 2nd Story Theatre’s Ed Shea to it.

“I am always on the lookout for smart, sophisticated comedies, es-pecially by women,” he says. “But it’s not right to label this strictly as

a comedy. There are some profound observations about creativity, cour-age, growth and change that elevate it to something more. And it’s those themes that will allow most audience members to directly relate to the char-acters and to walk away from the play feeling as if they were given glimpses into their own lives. “

When Seminar opened on Broad-way in November of 2011, Leonard was played by Alan Rickman (imagine that voice inside your head, criticizing you for all eternity). In addition to his role as artistic director of 2nd Story The-atre’s production, Ed cast himself as the lead. “When I wear two hats in a production, it helps to be in the role of the character who essentially ‘directs’ the action from within the story – the character who calls the shots and sets the tone. I am always at my most artis-tically fulfilled when directing and act-ing in a production. It’s then that I am ‘cooking on all four burners.’ I feel my most creatively alive.”

The four young novelists have their own quirks even before they meet Leonard. Kate is the rich girl whose parents own the apartment where the lessons take place. Martin lives in a dive apartment and equates his poor stature to having cred. Douglas shamelessly relies on his famous last name to establish connections within the industry. The quartet is rounded out by Izzy, who lives sex, drugs

and writing, writes about what she knows, and freely admits to be in it just for the money.

Meeting Leonard only highlights their characteristics. “Each of the ac-tors cast are incredibly well-suited to their roles. The ‘essence’ of the char-acters matches the personalities of the actors,” he says on the challenge of capturing character attributes. “It’s said that the right casting is 90% of the battle. If that’s the case, then, given this cast and this play, we’re 99% there.”

Though Seminar is as much char-acter study as comedy, the parts that Ed is most looking forward to bring-ing to the stage is when Leonard cri-tiques his students. “The scenes with Leonard and the students – when all five characters are on stage at once – are by far the most compel-ling, exciting scenes. The play rocks during those exchanges. The scenes where Leonard mercilessly critiques the students’ work is the theatrical equivalent of the Christians thrown to the lions.”

Nothing But the Truth2nd Story Theatre proves why you should never meet your heroes

SeminarThrough February 22

2nd Story Theatre28 Market Street

Warren401-247-4200

www.2ndstorytheatre.com

Catch Seminar at 2nd StoryTheater playing through February 22

Gallery On Stage by Mike Sullivan


Huck Finn had nothing on Butch Lombardi. He was introduced to Belcher Cove and the Palmer River by age two or three. Dip netting for blue shell crabs with his dad when he got home from work, piling into a boat with four or five other neighborhood kids and a Labrador Retriever named Streaky, gone all after-noon up the Palmer in a skiff, no adults, no life jackets, no cell phones. This was his Warren childhood.

“Because we were left to our own de-vices we were free to explore and learn to experience the environment and marshes that surround us as a town,” says Butch. “You learned about the rhythm of the tides, the changes in sea-sons and how it affects everything from the wildlife to the plant life. You learned what kind of ducks were out there, geese, shorebirds and hawks. It was an education that was free but priceless.”

Butch, 68, is of Warren, in Warren, for Warren. His photography of the beau-ty that surrounds the smallest town in the smallest county in America has made him a local icon. His calendar of East Bay nature – birds, lights, marshes, fauna – sells out annually before he can even print them.

A member of the first graduating class at CCRI in 1966 (they celebrate their 50th year this year) he was invited to exhibit pieces in an anniversary show at the college’s museum, even though he didn’t have a fine art degree (It wasn’t offered the first few years).

Eligible for the draft the day after graduating CCRI, he joined Co. D of the 118 Combat Engineers of the National Guard at the Warren Armory, mere blocks from his Market Street home. Af-ter serving, he spent 31 years with what was once called The Telephone Compa-ny on Everett Street, again, three min-utes from his home.

His first hobby wasn’t photography. An avid athlete, he learned the game of golf weeks after graduating high school. Within three years of pick-ing up a club, he was breaking 80. He went on to win championships in six decades – the ‘60s, ‘70s, ‘80s, ‘90s, ‘00s and ‘10s.), then experienced what he called his greatest honor, induction

into the Warren Athletic Hall of Fame.He dabbled amateurishly with pho-

tography in the fall of 1968, taking photos at Watkins Glen, NY at the US Formula 1 Grand Prix. One of his pho-tos took the attention of an artist who encouraged him. Butch began shooting photos of birds with a zoom lens.

In the summer of 1986, a visit to Nan-tucket changed how he viewed Warren forever. “Nantucket was a kind of epiph-any for me. Nantucket has retained its Colonial heritage in its buildings and environment better than any place in New England. When I returned to War-ren I realized that Warren had a lot of ‘Nantucket’ in it,” he says. “It was there, you just had to look for it.”

When his sister Judy, also a photogra-pher, started sending photos she took as greeting cards in 2000, it lit a fire. Now retired, he started to shoot with all of the cameras he had used for four decades, but soon gave in to digital.

“I knew photography was an integral part of my existence when I started to get up in the morning and, having the

choice to play golf or go out and shoot, I’d grab the camera instead of the golf clubs,” he laughs.

His work is often featured on the Yankee magazine website. In 2012, he won Yankee’s Winter Photography Contest with a picture of a female cardinal in a snowstorm that he took in his mother’s backyard on Napoleon Street. Soon, his work was featured by the Audubon Society.

He also shares his work at no charge with Save The Bay, and many of the local conservation agencies. “As long as my work is used to promote the protection of wildlife, preserve habi-tats, etc. I will share it free of charge. I feel strongly about conservation and that has a higher purpose than awards or sales,” adds Butch.

All this on the Huck Finn river that he still traverses in his skiff. “People have no clue of how wonderful the Palmer River is. There is such a di-verse array of wildlife that inhabits the narrow strip of woods and marsh that border the Palmer. I see deer,

coyote, mink, bald eagles, Peregrine falcons, osprey, great blue herons, black-crowned night herons, snowy egrets, wood ducks, green-wing teal... the list is endless.

He took his most surprising photo there one day in September. Chas-ing egrets, the image of an Ameri-can white pelican, native to the Gulf Coast, filled his viewfinder, only one of nine ever documented in RI since they started keeping records more than 100 years ago.

And the best picture? “The best pic-ture I take will be tomorrow – always. Once I figured I’ve taken my best pic-ture it will be time to quit,” he says. “I have never wanted to live anywhere else. There is a certain degree of com-fort living in one place for your entire life. I don’t think I live in Warren. I think Warren lives in me.”

Capturing the Soul of WarrenButch Lombardi’s love of his town shows in every frame

Butch Lombardiwww.EastBayImages.com P

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Gallery Artistry by James Merolla

Butch Lombardi


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Taste Test by Elyena “Nellie” de Goguel and Grace Lentini

Sweet IndulgenceHonestly, Valentine’s Day is probably the day that inspires most of us to imbibe a little more than usual. If you are lucky enough to be part of a couple, then it’s shared champagne kisses and toasts over dinner for two. If you’re single, then… it’s a bottle of wine to the face and a boozy rendition of “All By Myself” a la Bridget Jones. This month, to celebrate the international day of love, we decided to try dessert wines and wines that pair well with desserts. They work perfectly either in conjunction with your final bite of the evening or as a dessert in and of itself.

Smooth SippingIf you are looking for a sweet dessert wine, the Vidal Ice Wine from Newport Vineyards is for you. What’s nice is that the alcohol is not an affront to the palate, but rather it is smooth with notes of peaches and apricots. We all agreed that a baked brie would be a wonderful accompaniment. 909 East Main Road, Middletown. 401-848-5161, www.newportvineyards.com

Bubbling Over“It’s like an after dinner champagne,” is how one of our staff members described the Michele Chi-arlo Nivole Moscato D’Asti from 1776 Liquors. This juicy wine was filled to the brim with peach and apricot overtones, but it was not too sweet. It was delicious and crisp and would work great on its own or in a spritzer. 597 Metacom Avenue, Brisstol. 401-253-2222.

An Oaky Oasis

The Grace Pinot Noir from Westport Rivers was com-plex and rich like a bourbon, which was a wonderful surprise for a dessert wine. With notes of dried fruit and apricot, we thought it would be a great sipping wine with a cigar and didn’t even really need dessert be-cause of how pleasant and light it was. In fact, a cheese plate would seem to be in order. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com.

On the drier and bolder side of wine pairings, the Cab-ernet Franc from Greenvale Vineyards was recom-mended to be served with apple pie or chocolate. This medium bodied Bordeaux-style red was surprisingly light with notes of plum and spice. It really is the per-fect thing to give to a loved one with a box of choco-lates. 582 Wapping Road, Portsmouth. 401-847-3777, www.greenvale.com

A Rich Red

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