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May 2011 | the Bay 5

Pho

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Jo

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Illus

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Elo

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This Month17 Colonial CookingThe original farm-to-table movement

21 Success StoriesMeet some local women on the move

Every Month7 Letters

9 The BuzzHistory on display at Linden Place

10 On the Bay 12 Bay Views

25 Live WellA Barrington home re-imagined

28 Shop Around 29 Connoisseur 30 Home Style

33 TasteGetting the Blues in Warren

35 Connoisseur 36 Review 37 Drink 38 News Bites 39 Dining Guide

43 GalleryPeeking inside some Portsmouth kitchens

44 Calendar 47 Artistry 48 On Stage

50 Just Add WaterDigging for buried treasure

21

ContentsMay 2011

50

On the Cover: Photography by James Jones


TogeTherDiscovering

Make iT unforgeTTable...

g.a.r. highway (rte. 6)Swansea, Ma508.379.0717 www.ticklesshop.com

Store hours: Mon, Tues, Wed, & Sat: 10–7Thurs–fri: 10–8Sun: 11–5

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 ©2011 by Providence Media, All rights reserved. Printed by Gannett Offset.

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre

Executive EditorJulie Tremaine

Special Projects ManagerJohn Taraborelli

Art DirectorAlli Coate

Assistant Art DirectorKarli Hendrickson

Advertising Design DirectorLayheang Meas

Graphic DesignersMeghan H. Follett, Lauren Kaufmann

Account ManagersLouann DiMuccio-DarwichAnn GallagherNicole GreenspunNellie LimaElizabeth RielDan SchwartzSharon SylvesterJessica Webb

IllustratorsAshley MacLureEloise Narrigan

Photographers

Contributing Writers

Interns

Member of:

James PierceCaitlin QuinnAlyssa SmithBethany Vaccaro

Dawn KeableMichael MaddenAndrea E. McHughJamie MerollaDavid Nelligan

Kate KelleyJanice Lee Kelly

Amy AmerantesErin DannaJudith Gardner

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

[email protected]

For advertising rates call: 401-305-3391

Ashley GrahamChelsea ShermanChristopher Sionni

Carlee CarboneErin DeVitoAna de la Guardia Alfaro

Contributor

Alyssa Smith is recent gradu-

ate from URI, majoring in

journalism and minoring

in English – and one of our

former interns. In addition

to her wellness column in

SO and her music column

in Providence Monthly, she’s

been a freelance or staff

writer for The South County

Independent, Newport Mer-

cury, URI’s Good 5 Cent Ci-

gar, The Taunton Gazette and

The Valley Breeze. While she

grew up in Northern RI, many

of her family members re-

side in parts of the East Bay

like Bristol and Portsmouth.

“When I’m in East Bay, I love

grabbing a coffee, visiting

the local shops on Bristol’s

Hope Street, then stopping

at Rogers Library for a book.”

Alyssa SmithWriter


Editor’s Note

It’s a Woman’s WorldYou probably know one of them al-ready, and you probably envy her. She’s a woman who can do it all: she can balance a fabulous job with a home life, and handle it with grace. This month, we introduce you to five such women, from a fashion de-signer in Westport to a Barrington woman promoting green energy and families in the third world. And

while we won’t blame you for feel-ing a little intimidated by these ris-ing stars, we think you’ll find them individually and collectively inspir-ing, too.

While spring is definitely on ev-eryone’s mind right now, there’s another little something happening in May, too: Cinco de Mayo. To cel-ebrate, we take you inside the kitch-

en of a Mexican restaurant Connois-seur in Bristol and introduce you to mezcal, the grown-up version of te-quila, in Drink. Enjoy!

From Our ReadersA Bodacious Success

I want to thank The Bay one more time for your generous support of the Bristol Warren Education Foun-dation’s 2011 Bodacious Bee and to follow up with some information about the event and share some of its successes. The ad looks great in the April edition of The Bay.

The Bristol Warren Education Foundation’s (BWEF) 2011 Boda-cious Bee drew a crowd of 450 to the Roger Williams University Field House on March 18. According to Kara Milner, BWEF Chairperson, the number of guests who attend the annual fundraiser has increased dramatically. The big winners are the students of the Bristol Warren Regional School District, who will benefit from the more than $30,000 raised through the event.

The diverse guest list included members of the Rhode Island edu-cation community, Bristol Warren school committee, school adminis-tration, parents of schoolchildren, friends and businesses from the community. RWU President Ronald Champagne and his wife, Ruth, were special guests. Since that day was her birthday, everyone sang “Happy Birthday” to Mrs. Champagne. “It was great; really fun,” she said.

“Support came from all corners of our communities, which allows the foundation to fund the kind of enrichment programs that help to transform the lives of students,” Ms. Milner said, “it wouldn’t be possible without this kind of support.”

The Bristol Warren Education Foun-dation thanks all who supported this year’s Bodacious Bee. Your contribu-tions are helping to transform the lives

of the students of the Bristol Warren Regional School District. Outstanding education has an impact on all levels of our community; it wouldn’t be pos-sible without this kind of support.

For more on the work of the Bristol Warren Education Founda-tion visit www.bwedfoundation.org, be sure to take a minute to watch Grants in Action, a short documen-tary film illustrating the impact of support for our public schools.

Jock HayesBWEF Board of Directors

Correction: Last month’s Artistry col-umn on weaver Amy Lund (“Dream Weaver”) incorrectly identified the address of her studio and gallery. The correct address is 3964 Main Road, Tiverton, in the Mill Pond Shops. We regret any inconveniences.

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 BayMag

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FROM PAGE 9

Rewinding Time in Bristol

FOURTH OF JULY

Stroll for Independence

The Linden Place Museum is holding two exciting upcoming events, both beginning on May 7. The first event is the Colt State Park History Exhibit, display-ing photographs from the collection of Bristol His-torian Ed Castro and the Bristol Historical Society. The life of Colonel Colt, the local historical figure for whom the park is named, is told through photo-graphs, original documents and artifacts. The exhib-it will be on display from May 7-31, Tuesday through Saturday from 10am-4pm.

Family Day at the Linden Place Mansion will fea-ture Linden Place’s History Kids, children who vol-unteer to be guides in order to learn about history. The Kids will be included in the living wax museum where they will answer questions about the mu-

seum, furnishings and statuary. There will also be a hands-on display of artifacts in the ballroom. His-toric games will be exhibited and taught to visitors throughout the day. Tours of the estate will include strolls through the sculpture-filled gardens and tales of Bristol’s famed DeWolf family, their involvement in slave trading, their fall into financial ruin and trium-phant return to wealth during the Victorian age. It is sponsored by the Friends of Linden Place, a nonprof-it organization created in 1989 in order to save the DeWolf mansion from destruction. Tours are Tues-day through Saturday from 10am-4pm, starting May 7 and running through Columbus Day. 500 Hope Street, Bristol. 401-253-0390, www.lindenplace.org –Carlee Carbone

It’s never too early to start think-ing about the Fourth of July in Bris-tol. Join in the Bristol Independent Galleries Art Stroll on Sunday, May 15 from noon-5pm to benefit the Fourth of July Committee. A mere $10 will get you two trolley tickets to ride around to the seven participat-ing galleries, plus 10 raffle tickets for a chance to win art from one of the

galleries. There will also be refresh-ments and live music along the way. It’s a great way to get out, enjoy an artful Sunday, and start getting your patriotic spirits up for the big day. Children under 12 ride free when ac-companied by and adult. For more information, contact Anita Trez-vant 401-683-0146 or 401-396-9117. –Carlee Carbone

The Buzz on the bay

Artwork by Katerina Green at Uncommon Art

COMMUNITY EVENT

Tend Your GardenThe 16th annual Tiverton Four Corners Garden and Herbs Festival will be held on Saturday, May 29 from 10am-4pm. Visitors will see an assortment of herbs and vegetable plants, annuals, perenni-als and many other greens and seed-lings to plant in their own gardens. Lo-cal vendors will also be on hand selling crafts, ornaments, local produce and more. All local plant and other ven-dors will be on the lawn of the Soule Seabury House, and the shops at Ti-verton Four Corners will be open for attendees to browse. This small vil-

lage features antique shops, clothing stores, consignment shops, a variety of art galleries and studios, needle, metal, and woodwork shops, and its own home and garden store. Don’t for-get to visit Four Corners Arts Center, a nonprofit organization designed to promote the arts at the Four Corners, as well as many of the historic house sites set up in the village. Admission to the Garden and Herbs Festival is com-pletely free, and the rain date is Sunday, May 30. www.tivertonfourcorners.com –Chelsea Sherman


SHOP LOCAL

Spring into ShoppingChances are, you’ve been looking at your closet recently and thinking, What did I wear last spring? Why don’t I have any clothes? Solve your sartorial conundrums at the Downtown Bristol Sidewalk Sale, April 29-May 1. This first ever Bristol side-walk sale brings the merchants outside to get you thinking spring. That weekend also kicks off the Springo Bingo contest. Pick up a bingo card, and spend $10 to get a stamp at any of 35 locations. Once you’ve completed a row, you’re eligible

to win prizes like cash or a wreath of gift certificates from Bristol merchants. Complete four or more rows, and you can win cash prizes of up to $1500. The winners will be chosen at the first show of the July 4 concert series, which is happening on June 22 at Independence Park. Have you ever heard of a better reason to update your wardrobe? For more information, find Downtown Bris-tol Merchants Association on Facebook. -Julie Tremaine

SWEET CHARITY

A Fundraiser Fit for a KingThe Portsmouth Lions Club will host A Tribute to Elvis Presley on May 21 from 6:30-11pm, starring imperson-ator Donny Romines, at the Seacon-net Sportsman’s Club. Tickets are $25 per person and include a baked chicken dinner. The event will also in-clude a 50/50 raffle, cash prizes and a cash bar. All proceeds will benefit the Portsmouth Lions Charitable Fund. For tickets call Marlene at 401-862-2498 or Jim at 401-683-2187. There will be no tickets sold at the door. 145 Sakonnet Drive, Portsmouth.

On Sunday, May 15, all children under the age of 15 are welcome and encouraged to join the PMC Kids Ride! on the Mid-dletown route. There will be three bike routes for different age groups: a “Trike Pike” for ages six and under; a two-mile “Pond View” loop for ages seven and up; and the six-mile “Aquidneck Ram-ble” route for ages 10 and older. The registration fee is $10 and a minimum donation of $25 is required. All money raised goes to the Pan Mass Challenge/ Jimmy Fund. kids.pmc.org/middletown.–Chelsea Sherman

MOTHER’S DAY TREAT

Pure Indulgence for MomFor everything our mothers have done for us, they deserve to be pam-pered, spoiled, and treated like roy-alty at least once a year. This year, moms, immerse yourselves at Alayne White Spa. For a magnificent Moth-er’s Day experience, book an appoint-ment for the “Spassage,” a warm, head-to-almost-toe body treatment including back and foot exfoliation, warm stones and a soothing scalp massage. The “Yes Dear” is a triple whammy combination of three ser-vices: the “Spassage”; the “Multi Peel Facial with Oatmeal,” which is an ex-foliating and hydrating facial; and

“Naptime,” giving you some rest in a secluded and cozy room. “The Good Old Fashioned Pedicure” is an inex-pensive yet very pleasant foot experi-ence. Unwind in the private pedicure bed, soak your feet in warm water, and let the pedicurists do their thing. You will not be able to wait to start wearing those flip-flops so you can show off your happy feet. Book your appointment online, and save 5% off your next treatment. Save 12% with an online gift certificate from now until May 22. 259 Thames Street, Bristol. 401-254-1772, www.alaynewhite.com –Carlee Carbone


The Buzz Bay ViewsThe Bay took part in the Bristol Warren Education Foundation’s third annual Bodacious Bee, compet-ing for spelling supremacy before a crowd of 450 at Roger Williams University. Though our team “The Bay Bees” didn’t emerge victorious, the BWEF raised over $30,000 and we all learned an important lesson: how to spell l-i-a-i-s-o-n. Photography by Richard W. Dionne Jr.


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ST. ANDREW’S SCHOOL OPEN HOUSE AD - The Bay and SO Rhode IslandContact: Debra Page-Trim, Director of CommunicationsP:401-246-1230, EXT. 3026, E: [email protected]

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ART STROLLSponsored by Bristol Art Gallery

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6 8 The paint Studio Thames Street (across from Bristol Harbor Inn)

3


I’m wondering if turkeys ever attack humans as I timidly step around an enormous pile of hay, looking for eggs. I’m holding a large, woven bas-ket, into which I am supposed to place any eggs that I find hidden among the mounds in the hay barn. Outside the door, a cluster of enormous male turkeys with plumage spread seems to be closing in, issuing what sound to me like threats. I assure them that I am no threat and look to see if my guide, Justin Squizzero, Director of Historic Interpretation at the Coggeshall Farm Museum in Bristol, is returning. I am at Rhode Island’s only living history museum and working farm to prepare a meal much as it was done in the late 1700s. For me, the process begins in the hay barn, gathering our first ingredient.

Nestled on 48 acres adjacent to Colt State Park, Coggeshall Farm Mu-seum brings Rhode Island’s agricultural past tangibly into the present as live actors work the farm through each season of the year. They care for the animals, plant and tend the crops, preserve and prepare food – interacting with the environment to meet their needs much as their predecessors did in 1799. Through workshops such as their Historic Foodways and Hearth Cook-ing class, they offer visitors a hands-on glimpse into how life was lived by the tenant farmers residing on the property in that year. Our meal prepara-tion begins with gathering food elements from various parts of the property, where they have been planted or stored. “The way we cook and preserve food here requires no electricity,” Justin points out. As the turkeys tag along, persistently sounding belligerent, Justin, in period dress, takes me to the kitchen garden to pick some sage leaves, underneath the farmhouse into the root cellar to get potatoes, and up into the garret, or attic, to cut some onions off of long strings that hang from the beams.

On the menu for the day is onion pie – a homage to Bristol’s past as one of New England’s three “onion capitals” – and johnnycakes. The pie recipe we are using is from a British cookbook, The Art of Cookery Made Plain and Easy, by Hannah Glasse, published in 1747. Justin, joined by Historical Inter-preter Mary Betts, also in period costume, explains that this cookbook would

have been used more heavily before the American Revolution. As the nation gained independence and its own identity, it began to put its own stamp on recipes and food preparation as well, catering to things that were avail-able specifically in this climate. The johnnycake recipe we will use is from a cookbook by Amelia Simmons called American Cookery. “This is the first cookbook written by an American,” explains Justin, showing a handsome re-production of the 1796 original. “Here you can find things like Independence Cake and Election Cake,” he says, smiling.

We begin to prepare the onion pie, peeling and chopping the potatoes, onions and some apples left over from autumn cider-making time. Visitors to the museum are invited to pitch in with all types of work, and along the way, I am able to accompany Mary to the spring across the road to draw wa-ter. She balances two large wooden buckets on a yoke across her shoulders. “You can see why they didn’t worry about eating large amounts of fat and salt,” she says, as I toil up the rise behind her, carrying what originally looked like a modest sized bucket, but has become an unwieldy dead weight when full of water.

Inside, we work at the central wooden slab table in the main room of the farmhouse, with a fire burning crisply inside the hearth and the windows open to the breeze. The inside of the house is simple and practical, with strings of dried pumpkin and apple chips and bunches of red onions on the walls. A collection of wooden chairs, a firewood chest and washing buckets sit on the fringes. The knife I’m using to peel potatoes feels bulkier in my hand than I’m used to and I move hesitantly, but soon enough begin to fall into a rhythm. All scraps go out the window, where they are immediately set upon by the chick-ens and my turkey friends. Justin and Mary keep up a running explanation of the objects and processes that we are using, both of them clearly passionate about their work and each a treasure trove of historical information.

A Taste of HistoryA lesson in colonial cooking at Coggeshall FarmBy Bethany Vaccaro | Photography by Erin Danna


To add some nutmeg to the dish, Mary hands me a whole nut and a small grater. Never having seen a whole nutmeg, I am slightly taken aback. “They had to take things in their natural state and process them,” explains Justin. “All spices had to be ground by hand, things like raisins had to be stoned.” After we press out a dough of flour, lard, butter and milk, we layer the po-tatoes, onions and apples in. Next, we beat the fresh eggs with a birch twig whisk (“Birch imparts no flavor,” explains Justin) and pour them on top be-fore sealing the pie with the top crust. It is placed in a bake kettle, a large iron vessel that is set on top of live coals rolled out onto the hearth and cov-ered with more embers. “Baking time should be about the same as it would for our ovens, maybe an hour for a pie of this size,” says Justin.

While we wait for the pie to cook, dishes are washed in the large pans adjacent to the table, and I ask about the types of food that they typically prepare during their workshops. “It depends on our harvest, on what we’ve got,” he explains. “What we really hope people will take home with them

is the idea of cooking seasonably and cooking what’s available. There’s so much interest in local foods, but cooking what is in season, what comes from your own yard, really changes the way you think about cooking and the way you think about food.”

Soon, we are mixing up Amelia Simmons’ johnnycake batter from corn meal, warm milk (heated over the fire, of course) and molasses and slap-ping them onto a thick wooden board. Justin props this up against an iron pot directly in front of the fire. Even though the board is nearly vertical, the johnnycake stays put and slowly turns an enticing golden brown. When the food is ready and we begin to sample it, it has a kind of honest, hearty good-ness to it that I can only imagine comes from the labor and time invested in its preparation.

Visiting the Past Coggeshall Farm Museum periodically holds Historic Foodways and Hearth Cooking Workshops for groups of up to eight people. Enjoy the same kind of cooking experience I did and sit down to your traditional meal in the farmhouse dining room, coming up on May 14. See their web-site for details. You can also join the interpreters for a free evening of traditional music and song on May 5 from 6-9pm. Or visit the museum on May 21 for the Fifth Annual RI Wool and Fiber Festival, when you can see craftspeople demonstrating traditional and contemporary fiber arts and watch live hand shearing of sheep. Coggeshall Farm Museum, Pop-pasquash Road, Bristol. 401-253-9062, www.coggeshallfarm.org

“Cooking what is in season, what comes from your own

yard, really changes the way you think about food.”

–Justin Squizzero


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1977 to 1980: Hotel Operations Analyst: { } Corporate Offices (Ugh)

1981 to Present: 2X President of the Oriental Rug Retailers Association

of America: Oriental Rug Retailer of the Year (2001), Non-profit

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Businesswomen today often face an elaborate balancing act between career and raising a family. Finding

time to breathe can be difficult, but also rewarding to those who succeed. The women profiled here seem

to have mastered that juggling act, thriving in their selected fields. While they each have carved their own

unique path, they share one common thread: they all call the Bay their home.

After working in New York and Connecticut in cor-porate relations and marketing, Barrington resident Abby Klieman was drawn to Rhode Island for a bet-ter quality of life and a career change that honored her father. The recent Leadership Rhode Island grad-uate, who previously worked for Columbia University, Yale and Lifespan, decided to switch gears and make a bigger impact working for a smaller organization: the Rhode Island Foster Parents Association.

Growing up near New York City, Klieman looked up to her father, who worked with young people as a juvenile probation officer and then as a social

worker. After his passing four years ago, Klieman says RIFPA became a way for her to give back and serve the youth.

Taking on the role of Director of Development and Events, Klieman is chiefly responsible for securing private funding for the organization while trying to improve the outcome for children in the foster care system. While tak-ing care of the financial end of the organization, Klieman tries to provide ample sources of kinship and care for chil-dren before they “age out” of the foster care system at 18. Through working with RIFPA and seeing all the suc-cess stories, Klieman says foster parenting could be on

her horizon after her two children get a little older.Upon moving to Rhode Island, Klieman and her

husband toured East Greenwich and the East Side of Providence, but picked the East Bay area marvel-ing at its accessibility to the sea and the city. In addi-tion to the schools, Klieman was drawn to Barrington for the nautical activities it could provide for her and her children. “I am a Pisces, so I guess that means I’m naturally drawn to the water,” she muses. Being near the water and at the same time, able to get to work in under a half-hour, Klieman can see herself staying in the Bay for the long haul. www.rifpa.org

RISING STARS

From the City to the SeaAbby Klieman finds fulfillment in small places

Five local women with great jobs and great ideasBy Alyssa Smith | Photography by James Jones

ABBY KLIEMAnOCCUPATIOn: Director of Devel-opment, RI Foster Parents Asso-

ciation LIvES In: Barrington

Though Bristol resident Katherine Lucey lives in the tiniest state in the union, her business ventures are international. Start-ing out as an investment banker in New York, Lucey gained expertise in the ener-gy sector, working to raise funds to build large-scale power plants. After Lucey’s youngest child was born, she became in-volved in philanthropic work, and was again drawn to energy for a different reason.

After visiting Uganda, Lucey learned that 95 percent of the population lived without electricity. “Many of the houses I visited used kerosene lamps or candles, which is expensive, dangerous and emits harmful fumes,” she says. Through speaking with the community, Lucey also discovered that the people who were responsible for the family’s utilities, like light and heat, were the women of the household.

Lucey decided her way of giving back would be through providing women with light, and started Solar Sister in 2009. Tar-geting areas with a dearth of electricity but an ample amount of sunlight, she began providing women with solar technology they could use and also sell to their com-munity. In an Avon-like fashion, the Ugan-dan women sell the solar powered lamps and technology to other members in their community. Now supporting over 100 of these female entrepreneurs, Lucey marvels at how they are not just consumers, but distributors and entrepreneurs in their own right. “It’s really amazing to see when you give someone an opportunity, what they’ll make of that,” she enthuses. “There’s a desire to improve a family’s lot and that’s pretty universal.”

While some men have expressed interest in being Solar Sisters, Lucey says the busi-ness will continue to be for women only. “Women and children make up 70 percent of the world’s poor,” she notes. “What we try to say to men who want to be Solar Sisters is that we are providing an opportunity these women otherwise might not have.”

Being so active internationally, Lucey ap-preciates the quaint, small town feel Bristol provides. Living downtown, she loves that her five children can walk to school, their church, and have access to the bike paths. www.solarsister.org

Here Comes the SunKatherine Lucey sees the light in solar energy

KATHERInE LUCEYOCCUPATIOn: Founder/ CEO,

Solar Sister LIvES In: Bristol



When Janet Zwolinski took on the Executive Director po-sition at Mount Hope Farm in December, she didn’t expect her job would require her to determine where goats would go to pasture, while also maintaining financial reports.

Zwolinski’s experience is in historical preservation, hav-ing worked with several non-profit organizations through-out the state. After getting her undergraduate degree at Roger Williams and living in different parts of Rhode Is-land, Zwolinski settled down with her husband in Bar-rington for its open space and water. Later, Zwolinski took on the position at Mount Hope Farm, quickly realizing that being responsible for the 127-acre historic site would provide a steep learning curve. “I had never raised ani-mals or farmed. From writing thank you letters to arrang-ing where chickens would go, I’m never doing the same job twice,” she notes.

What she most appreciates

about working and living in the Bay is the community’s support and excitement about Mount Hope Farm. From the funding to the interest in cre-ating public programming, Zwolinski is thankful she’s been afforded the opportu-nity to work with East Bay residents. “People in Bristol visit the farm at least once a week. They’ve been fantastic supporters,” she says.

When she isn’t running the farm or running to catch her two children, Zwolinski enjoys spending time fishing at the Barrington River or taking her kids to local clam shacks. She’s also about to finish work on her Masters degree in Public Hu-manities at Brown University. Loving the scale of the commu-nity along with the open space and water, Zwolinski says the area continually charms her. For those visiting the farm and Bristol for the first time, she says, “Be prepared to come back. It’s the sort of place you wind up wanting to stay.” www.mounthopefarm.com

Down On the FarmJanet Zwolinski is the ultimate multi-tasker

JAnET zWOLInSKIOCCUPATIOn: Executive Director,

Mount Hope Farm LIvES In: Barrington


seaward Boat works 661 W Shore Rd, Warwick.www.seawardboatworks.comEstablished 1996. It the One Stop Custom Boat Shop. Specializing in TT and HD tops. Offers fun fishing charter services. Boats available for purchase.

stanley’s Boat yard 17 Barton Ave., Barrington. (401) 245-5090. A full service facility with dockage & storage, certified mechanics & parts dealersfor Evinrude, Yamaha, Volvo & Mercury, as well as complete fiberglass repairs & awlgrip painting.

Bassett Marine1 Masthead Drive. Warwick. 401-886-7899 www.bassettmarinellc.comIn service for over 68 years.Large collection of new and pre-owned Sea Ray’s, waterfront sales and service center; on-site financing, in-house brokerage deptartment and organized group cruises.

Uri Boat FoUndation Bay Campus. (401) 874-5273. www.urifoundation.org Boats donated to the foundation are either sold to potential buyers or offered to marine-related departments at the University for educational purposes. They receive 80 sail and power boats every year.

Pettis Boat yard 1 Baylawn Ave., Warwick. (401) 467-8982. www.pettisboatyard.com A full service boatyard, specializing in used boat sales. Offering vessel and brokerage services, as well as storage maintenance and servicing.

oCean HoUse Marina 60 Town Dock Rd., Charlestown. (866) 981-4383. www.oceanhousemarina.com Located on scenic Ninigret Pond with easy access to Block Island Sound, Ocean House Marina is a complete modern service facility family owned and operated for over 25 years.

norton’s sHiPyard & Marina Foot of Division Street, East Greenwich. (401) 884-8828. www.nortonsmarina.com Featuring 185 slips and 100 moorings, pump-out service, a discount marine store, and friendly dockhands and staff.

silver sPring Marine 362 Pond St., Wakefield. (401) 783-0783. www.silverspringmarine.com Your RI Boston Whaler, Bayliner and Trophy dealer as well as a factory authorized dealer for Mercury Marine, Yamaha Marine and Volvo. Seasonal slips and transient dockage are available.

Accepting charitable donations of powerboats and sailboats and selling them to the general public.

Proceeds of boat sales support URI students and maritime programs.

Visit our boatyard all year round. Currently over 40 boats in stock and available for sale.

For more information visit our website at www.urifoundation.org or call 401.874.5273

boat donation & sales program

Sail Into S u m m e r

B o a t i n g R e s ou r c e G u i d e

striPer Marina 26 Tyler Point Rd., Barrington. (401) 245-6121. www.stripermarina.com A dealer of Key West, Pursuit, Sailfish, Yamaha & Glacier Bay, that provides winter stor-age, a launch ramp, fuel & ice.

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LIKE NO OTHER BOAT LIKE NO OTHER DEALER

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Boats from 17’ to 60’

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401-467-8982

NORTON’Sshipyard & marina, inc.

Slips & Moorings available – 20’ minimum!

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Doing Business for 65 years & counting.

•Wide range of boating services

available & nearby.•

Close proximity to all the delights East Greenwich can offer.

•Customers are always welcome to choose who services their boats.

•Some of our Services include: Pump-

Out Boat, Hauling & Launching, Mast Work, Crane Services, Mooring

& No-Discharge Inspections.•

Free launch (ferry) service with our moorings.

Foot of Division St., E. Greenwich, RIwww.nortonsmarina.com

401-884-8828

Striper Marina26 Tyler Point Rd. Barrington, RI

401-245-6121 • [email protected]

Pursuit unveils its newest model

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Lifespan, the name synonymous with Rhode Island’s best hospitals, has made it easy to find a convenient location and time for your laboratory testing. Lifespan Laboratories has 39 locations throughout Rhode Island and southeastern Massachusetts, each offering a complete range of the most advanced laboratory tests. And because you never need an appointment at Lifespan Laboratories, there’s sure to be a location and time that suits your schedule. Some laboratory locations are even open on Saturdays.

For more information, please call401-793-4242 or 1-800-980-4244.LifespanLabs.org

Cranston1681 Cranston Street, Suite F

401-944-0713M-F: 7:30 am - 4 pm

Closed for lunch: 12:00 - 1 pm

1199 Reservoir Avenue401-946-8735

M-F 8:30 am.- 5 pmSat. 8:30 am - 12:30 pm

Cumberland2140 Mendon Road

401-333-9875M-F 7 am - 5:30 pmSat. 7:30 am - 1 pm

East Greenwich1672 South County Trail,

Suite 203401-398-7827

M-F 8:00 am - 5 pmSat 8:00am – 12:00pm

925 Main Street401-884-8200

M-F 7:30 am - 4 pmClosed for lunch: 12:30 - 1:30 pm

East ProvidenceBarrington Medical Center

1525 Wampanoag Trail401-433-5149

M-F 7 am - 5:30 pmSat. 7 am - 11:30 am

400 Warren Avenue401-434-0993

M-F 8 am - 4:30 pmClosed for lunch 12:00 – 12:30 pm

Foster142A Danielson Pike

401-647-7426M-F 7:30 am - 4 pm

Closed for lunch 12:30 – 1:30 pm

Jamestown20 Southwest Avenue

401-423-2520Mon. 9 am - 5:30 pmT, Th, F 9 am - 5 pm

Wed. 8:30 am - 6:30 pmClosed for lunch 12:00 – 1:00 pm

Lincoln6 Blackstone Valley Place

401-333-1051M-Th 8 am - 5 pmFri. 8 am - 1 pm

1 Commerce Street401-335-1116

M-Th 8 am - 7 pmFri. 8 am - 5 pmSat. 8 am – noon

2 Wake Robin Road401-333-3246

M, T, W, F 7 am - 5 pmTh 7 am - 6 pm

Sat. 7:30 am - noon

NewportNewport Hospital

11 Friendship Street401-845-1260

M-F 7 am - 5:30 pmSat. 8 am – noon

North Smithfield594 Great Road, Suite 101

401-597-5940M-F 8 am - 4:30 pm

Closed for lunch 12:00 – 1:00 pm

Pascoag1 High Street, Unit #5

401-567-8790M-F 7:30 am - 4:30 pm

Closed for lunch: 1 - 2 pmSat. 8 am - noon

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OPENING SOON

Portsmouth161 Chase Road401-682-1129

M, T, Th, F 7:30 am - 4 pmWed. & Sat. 7 am - 11 am

77 Turnpike Avenue401-682-2067

M-F 8 am - 4:30 pm

ProvidenceShaw’s Plaza

208 Collyer Street, Suite 101401-793-4615

M-Th 7:30 am - 5 pmFri. 7 am - 5 pm

Medical Office Building2 Dudley Street401-444-8323

M-F 7 am.- 4:30 pmSat. 9 am - 1 pm

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M-Th 9 am - 5:30 pmFri. 7:30 am - 4 pm

1 Hoppin Street401-793-8780

M-F 8 am - 5:30 pm

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148 West River Street401-272-1467

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Rehoboth237 Winthrop Street

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Rumford400 Pawtucket Avenue

401-438-3409M-Th 8 am - 4:30 pm

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Slatersville905 Victory Highway

401-765-0957M-F 7 am - 4 pm

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Tiverton1800 Main Road401-625-1140

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Warwick400 Bald Hill Road

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1035 Post Road401-467-4730

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Closed for lunch: 12:30 - 1 pmFri. 7 am - noon

Woonsocket450 Clinton Street

401-767-4100, ext. 3054M, T, W 8:30 am - 8 pmThurs. 8:30 am. - 5 pm

Fri. 9 am - 5 pmSat. 9 am - noon

UnitedHealthcare, including the State of Rhode Island plan, is accepted at all Lifespan Laboratories.

Please call ahead to verify our hours of operation *RIH Ventures d.b.a. Lifespan Laboratories

Lifespan Laboratories:Highest Quality, Easiest Access

Bristolians Jodi Leffingwell and Anita Randall are working to keep the East Bay fed. Founded in 2009 with Pastor Dan Randall, the East Bay Food Pan-try was created as a means to help the homeless, as well as those hit by the recession. “For me it was personal. I know what it’s like being a wife and having to take care of your kids. I nev-er wanted anyone to have to decide between paying their mortgage and feeding their family,” Leffingwell says.

Originally, Leffingwell and the Ran-dalls had grand plans but no physi-cal space to put the pantry. Wanting to operate in a model similar to the Johnnycake Centers in Peace Dale and Westerly, the group looked for a place to house their vision. After col-laborating with the executive director of the Franklin Court subsidized liv-ing complex, the group from the First Congregational Church was given a rent-free basement in which to base their operation.

While the space was free, it was also barely functional. “It was where the old Kaiser factory was. We spent many hot summer nights trying to make the space useable,” Leffingwell recalls. Working tirelessly along with over 100 volunteers, Leffingwell and Randall cleaned, painted and tiled the space, transforming it from a cold

basement to a market-style pantry. In December of 2009, the East Bay food pantry was awarded nonprofit status, making it a separate entity from the church. In addition to the Food Pan-try, a thrift shop with clothing and other charitable donations was also organized. Now serving over 900 households representing 3,000 indi-viduals, the East Bay Food Pantry is continuing to benefit the community while fighting hunger.

While Randall is the Executive Di-rector, overseeing the daily activity of the pantry, Leffingwell is Presi-dent of the Board of Directors. For Leffingwell, getting involved with the pantry means also giving back to the community where she grew up. A Bristol native, she received her undergraduate degree in Providence and moved to New York before re-alizing Bristol was the perfect place to raise a family. “I left Bristol in my early twenties and came back in my thirties. You take for granted the wa-ter and how beautiful this little town is,” she says.

Leffingwell and Randall want to continue to expand programming at the East Bay Food Pantry and would like to remind readers that they are al-ways looking for those willing to lend a hand. www.eastbayfoodpantry.org

A Winning TeamJodi Leffingwell and Anita Randall do a lot with a little

JODI LEFFInGWELLOCCUPATIOn: Executive Director, East

Bay Food Pantry LIvES In: Bristol


KAREn BEEBEOCCUPATIOn: Designer, Lucille clothing/Owner, Queen

of Hearts and Modern Love LIvES In: Westport

Fashion designer/boutique owner Karen Beebe keeps her business in Providence but her home life in Westport. Originally from New Bedford, Beebe was drawn the area but thought her success in fashion would be found in the city.

Beebe’s mother worked in New Bedford mills, and she quickly picked up her moth-er’s skill set, becoming a natural at creating clothing. After graduating with a general liberal arts degree, Beebe rented studio space in Providence and focused on creat-ing her line. In 2001, she launched Lucille, a handmade mix of colorful, trendy, vintage-inspired clothes. Beebe worked a series of odd jobs to fund her line while also working the business end of fashion, showing her clothes in New York, L.A. and Japan. “I had about six different jobs. From bartending to after-school mentoring, I had a 20 by 20 foot square foot studio where I sewed and slept,” Beebe says.

The designer enjoyed the success of Lu-cille, but wanted to continue her entrepre-neurial endeavors. In 2006, Beebe opened Queen of Hearts boutique in Providence, providing a space where she could show-case her designs and those of other local artists. After working with a small space on Union Street, Beebe moved around the corner to Westminster Street, the main thoroughfare. Just five months after open-ing that location, Beebe was given the op-portunity to again expand, this time with shoes. Beebe busted through the walls of Queen of Hearts to create Modern Love, her footwear boutique.

Now housing her studio in Queen of Hearts, Beebe also features 60 local artists and a slew of wholesale lines. In addition to sewing on site, Beebe and her staff strive to provide a fun atmosphere for shoppers. “We’ve never had anyone leave the store feeling pressured to buy something. We want the customer to have a personal ex-perience,” Beebe maintains.

Working between 60 and 80 hours a week, Beebe had the opportunity to get out of the city, building a house with her long-time boyfriend in Westport. Now settled in an area where she’s surrounded by open space and water, she loves the idea of leaving Provi-dence at the end of a work day and coming home to farmland. “Life is so crazy and hec-tic in Providence,” Beebe confesses. “It’s nice to go home, take my dogs for a walk on the beach, and see the cows across the street.” www.queenofheartsprovidence.com

Success By DesignKaren Beebe mixes fashion and business


May SpecialS

(508) 324-0400 • 262 Swansea Mall Dr, Swansea, MA

live music on Saturday

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live music on Saturday

nights!

2 for $32Includes bottle of house wine & 2 select entrees

Sunday - Tuesday

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Refined ConsignmentDon’t be fooled by the thrift store sign out front when you visit Sak’s Consignments: it’s hardly a thrift shop, and the sign will soon be changed. In fact, one of the best things customers love about Sak’s is that it doesn’t smell like a thrift shop. The store looks, smells, and feels like a boutique. When customers walk in the door, they see clothing racks and mannequin outfits neatly and creatively arranged around the store, and bright and inviting accessories around the perimeter.

Ilaine Bednarik, proprietor, owner and sole employee of Sak’s, prices most of the items at an average and affordable rate, and also offers a clearance room where customers can purchase items ranging from $1 to $3. She also offers a Frequent Shoppers Club Card to returning custom-ers, which entitles them to receive 50% off of any one item of clothing for every $50 spent, and each amount spent rolls over to the next purchase.

Most of the items in the store are women’s clothing and accessories. This time of year, prom dresses line the front of the store; in the fall, fur coats and ski jackets take over. There are some men’s coats and winter items, and if you visit on just the right day, you can snatch up a baby stroller or crib in perfect condition. Designer bags, shoes and hats stand behind the counter. One glass case to the side of the shop houses an assortment of one-of-a-kind jewelry, from vintage rings to modern necklaces and earrings. Ilaine says the jewelry in her store is a big draw for customers, because each item is unique.

Another major quality that draws customers in: the variety of high quality items. Unlike many other consignment shops, Ilaine expires all her items after 60 days. If an item has been in the store for two months, it’s time for it to go. Customers will always see new items coming in, and they are always in perfect condition. She personally examines, cleans and steams each and every item that passes through her shop.

Ilaine cares about her customers. As the only person who works in the store, she sees and remembers every single face that walks through the door – and customers remember her, too. They come back not only for the deals they get on quality items, but for quality service as well. Ilaine will negotiate prices on certain items, give percentages off after a period of time, and she’ll even lend out a book to you if you promise to return it so she can give it a read. After spending only a few minutes in there, you can be sure to hear at least one person thanking her for her kindness. –Chelsea Sherman

Sak’s Consignments 147 Swansea Mall Drive, Swansea

508-730-2211


Live WellStylish finds for you and your home

30Good taste in

Barrington

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FRIDAY, MAY 6

SATURDAY, MAY 7

The North Kingstown Chamber of Commerce invites you to join us for this first annual fun-filled two day event. It’s sure to be a good time for everyone in your family.

Proceeds from the Friday night Dinner Dance and Auction go to A Wish Come True, Inc. (www.awish.org).

FOR A COMPLETE SCHEDULE OF EVENTS GO TO:

WWW.WICKFORDHEELSANDWHEELS.COM

At our Dinner Dance and Auction we’re kicking up our heelsto help A Wish Come True, Inc. at The Town Beach of Wickford.

For tickets call 401.295.5566.

At our Car Show and Tailgate Party we’re kicking some wheelsto have a good time. This event is free and open to the public.

RAIN OR SHINE | FREE SHUT TLE PROVIDED

GALA

GALORE

SORI IS A PROUD SPONSOR OFWICKFORD HEELS & WHEELS

1 S T A N N U A L

Muse, a boutique of fine American handcrafted jewelry and goods, is surely an embodiment of its name. Founded five years ago by owner Elizabeth Kiepert, Muse is filled with unique, one-of-a-kind creations that were inspired by everything from Asian art to branches of a tree.

The charming shop in Warren began as the product of Kiepert’s love for art (she studied art history at NYU), and her passion for jewelry. “Since I was two years old, my grandmother instilled a love of jewelry in me,” she says. Just a few months ago, Kiepert began selling other products, ranging from baby and wedding gifts to paper products, greet-ing cards and distinctive home items. “I consider myself to be the bridge be-tween the customer and the designer. I do extensive research on designers, ap-proach them about selling in my store and collaborate with them frequently.” It is working with the artists that Kiepert most enjoys: “I feel a sense of satisfaction creating an environment where talented artists can showcase their work.”

Kiepert prides herself on selling eco-friendly, handmade-in-America products by independent designers. Among the gorgeous jewelry are the elegant, sophis-ticated pieces of Rhode Island School of Design graduate Heather Guidero. Guidero’s work is inspired by geomet-ric forms that are constructed in wire

and sheet metal. Christina Goodman’s antique-looking creations are inspired by Renaissance painting, and feature hand-painted miniatures and jewelry that are sure to catch the eye of vintage-lovers. Carla Caruso, also a graduate of RISD and a designer featured at Muse, creates sim-ple yet eye-catching pieces of gold and silver with small stone details. Muse also features a variety of stunning wedding bands and bridesmaid’s jewelry, most of which can be custom ordered.

Surrounding the displays of exquisite jewelry is an assortment of gifts for the significant milestones in one’s life: wed-dings, childbirths and anniversaries, to name a few. Muse’s unique selection of handcrafted toys, baby clothing and lo-cally made baby spoons and cups are special keepsakes that can be handed down for generations. April marked one of Muse’s own milestones: its fifth year in business, celebrated with a Mad Men-themed cocktail party on April 30.

Kiepert’s appreciation for art is evi-dent in every piece that she sells. The concept behind the eclectic selection centers upon “having art in your every-day life – things that you look at, touch and use every day.” Muse’s high-end yet affordable products are certainly worth perusing, art-enthusiast or not. 420 Main Street, Warren. 401-289-2150, www.musejewelryboutique.com

An Inspired CollectionA Warren boutique celebrates five years of artful shopping

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Live Well Shop Around by Erin DeVito


Rue De L’EspoirAmerican Bistro Cooking

open daily breakfast, lunch, dinner99 Hope Street Providence, RI 02906

info/reservations 751-8890 www.therue.com

make your reservations for

mother’s day today

mothers love “the rue”

Your store is what you could call a “beauty wonderland.” How do you choose the products you carry?I shop local so I like to buy a lot of lo-cal products. Many samples get sent to me and if we like them, we buy it.

Tell me about some local product lines.Farmaesthetics is an organic skin care line made in Portsmouth. Rhode Is-land Soapworks is another great line of body lotions, scrubs, bath salts and herbal pillows.

Farmaesthetics is such a great con-cept. What’s the deal with those pow-dered face masks? How do they work?The Pure Complexion Skin Tonic should be applied to the face for 10-15 minutes. It’s designed to draw all impu-rities out. The Lavender Bud Exfoliate is my favorite. It should be mixed with the Fine Herbal Cleanser to exfoliate the skin. It smells awesome, it lathers up and it is gentle enough to be used up to three to four times a week.

I imagine you get quite a few people who want to put together gift baskets from your products. Do you do any fun themes?Now that I started carrying baby prod-ucts, I started putting together baby baskets. I also make a Rhode Island basket with only local products. The bath-themed basket is popular for people who love taking baths. It in-cludes bath salts, soaps, milk baths and candles. It’s more like a spa retreat basket.

What about men? What do you recom-mend for the low maintenance man?Farmaesthetics carries a Facial-To-Go package. The lavender milk skin cream is light and calming. Crabtree & Evelyn has a line called LaSource consisting of relaxing and clean scented shower gel and body lotion, which work great when used together. The Hand Thera-py and Hand Recovery is another good set to use together. At nighttime, apply the Hand Therapy scrub, which should be massaged onto hands for two min-utes, left to sit for another two min-

utes, and followed up with the Hand Recovery cream.

What about the high maintenance ones?They’re more likely to take a shopping basket and throw whatever they want into it. At the end, I will put everything all together in a basket. The Pine Cone Hill pajamas are very popular; they are 100% soft, comfy cotton.

What do you carry that you can’t find elsewhere?My own line, Thames Naturals, consists of body scrubs, foot scrubs, bath salts, a face tonic, soy body oil and herbal pillows. I am also in the process of per-fecting lip balms. The herbal pillows are great: they are made of rice and can be frozen or heated to help relieve head and neck aches, cramps, tired and achy muscles, or to just relax. They come in lavender, chamomile, rosemary and

eucalyptus scents.

Do you carry anything other than beauty products?We also have jewelry that is affordable in great, fun styles. The necklaces and earrings go for $19.95. We also have slippers, pajamas, and herbal pillows.

Is there anything special happening this month?The Downtown Bristol Merchants As-sociation is having a sidewalk sale from Friday April 29 to Sunday May 1. There is also the Springo Bingo event: people who come into the store re-ceive a bingo card, which is stamped for every $10 purchase in any partici-pating shop. Participants are eligible to win up to $1500 and the winners will be announced on June 22. Lynn owns Harbor Bath and Body at 251 Thames Street. 401-396-9170, www.harbor-bathandbody.com

Live Well Connoisseur by Carlee Carbone

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Naturally BeautifulBath and body expert Lynn Shaw helps you look your best

Open 7 Days Lunch and Dinner

651 West Main Rd, (Rt 114) Middletown • (401) 849-4222

1379 Fall River Ave, (Rt 6)Seekonk • (508) 336-2400

• Margaritas & Sangria by the pitcher• Mexican Beers

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Thursday, May 5Th

Free Wi-FiCatering Available


Live Well Home Style by Andrea E. McHugh

When Sharon Schiff decided she wanted just a little extra space in her 1950s Barrington Colonial nearly 10 years ago, she got more than she bargained for. Her architect convinced her that by the time they added the square footage and reconfigured ex-isting space that they may as well con-sider adding a bedroom, bathrooms, dining area and casual living space. It made sense in the building design and would be best for resale, so the “new wing” became a reality. “It’s a lot to take care of,” she concedes, adding with a laugh, “I’m ready for my two-bedroom assisted living!”

Though on an active street dot-ted with closely situated homes, the Schiff’s elegant 5000-square foot manse is tucked quietly off the road

and surrounded by a rolling, lush lawn, centuries-old trees and indige-nous flora and fauna. It’s ample room for the family of four, which includes Schiff’s husband and their two teen-age sons.

Unlike many homeowners who go through the process of building an addition, Schiff was in no rush to play decorator. “I just didn’t know what I wanted to do, but I knew I only want-ed to do it one time,” she explains. The “no rush” philosophy is nothing new for the busy nurse, wife and mother. The living room in the original part of the house remained devoid of furni-ture for a decade, and for her, that was just fine. “For 10 years this room was empty. Empty. Here the boys would ride their little indoor trucks,” she

laughs at the sweet memory pointing at the gleaming hardwoods that make for perfect riding terrain.

Today, the room is a slightly eclec-tic but elegant space with design cues from the Far East. Varying vertical stripes in a hushed red hue subtly cov-er the walls, and custom red window treatments that hang from unique brass frames set the tone, while com-fortable furnishings and a crackling fire burning in the hearth make the room warm and cozy. An oversized Asian portrait painting takes center stage but without being overbearing, the clear focal point. The room is a study in design balance, where each piece punctuates without dominating. A chaise with a shell-shaped back is plush and inviting, and is also the cor-

nerstone of how the home’s polished design came to be.

“I fell in love with this chaise that was in the window of Glen Marr’s store,” she recalls. “I kept coming back to this incredible shell chaise and fi-nally he was like, ‘Who are you? You keep coming back!’ And that was it. I said, ‘Come to my house.’” So began a labor of love and long friendship. Glen Marr’s Living Design is a little shop on Warren’s Water Street. Marr and Schiff became fast friends – visualiz-ing, planning, collaborating, salvaging, painting and designing. She admits to having a bit of her own design savvy, which is easy to believe; maintaining a home of this size and stature while keeping it warm and inviting is a chal-lenge unto itself. “When I see some-

Thoughtful Additions Reinventing a Barrington gem

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AnTIQUE SEnSIBILITIES: The Schiffs blend their own artifacts with fine design


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thing I like, I can visualize it, but Glen has the foresight and the vision to tell me how he think it can work,” she ex-plains. “It’s fun, because we’d papier-mâché the walls together, and we’d spend the day doing it.”

Marr also took into account Schiff’s appreciation for aged but well-made pieces, especially sentimental ones. A charming guest bedroom with a French country design scheme illus-trated in pale yellows, punchy blues and rich fabrics includes a dash of whimsy with a petite crystal chande-lier as the focal point. “That’s from my mother’s house,” Schiff says with a warm smile. “So there are little pieces of my life throughout that I brought with me and we redid – not a lot of new pieces, but a lot of old pieces that

we redecorated. It makes it more you.”Her sons’ rooms each have themes

that represent their personalities, with the requisite Red Sox ticket stubs and ball caps stashed about. The master bedroom, part of the addition, fea-tures a vaulted ceiling, detailed trim and moldings, and warm, mahogany walls, painstakingly treated for a tex-tured guise. An oversized arched win-dow adds architectural interest but no natural light – quite intentionally. As a nurse, Schiff often works at dif-ferent times during the day and night, and as any medical professional will tell you, sleep is a precious commod-ity. The window would normally illu-minate and soak the space with sun, but instead, Marr had a decorative painter from Newport create an ex-

act replica of the birch tree branches just outside. It simultaneously blocks light while adding original, intriguing art to the bedroom.

Off the master is a cozy sitting area where the couple likes to read and re-lax. “When we added this suite, I told my husband, ‘Well, the kids can have the house and we can pretend we have our own little apartment.’ The biggest plus is that I got two bathrooms out of the deal,” she says. In the corner, an antique desk is not only exquisite, but a shining example of patience. “I actually saw that desk in Architectural Design many, many years ago,” she explains. “Throughout my earlier life, I used to rip out magazine pages on the beach or on vacation and save them, and say ‘If I ever have a house, this is

what I want.’ I had that piece in my big portfolio of things, and sure enough, the desk came to Glen’s store. Some-body bought it and brought it back – those things sometimes happen and it’s meant to be.”

The family room, where a vault-ed ceiling and exposed beams add a natural element, was the selling point when the couple bought the house nearly 17 years ago. The floor-to-ceiling fireplace, made entirely of stone collected at nearby Barrington Beach, is what makes the house a home. Keeping it as-is was non-ne-gotiable during the design process. “We’re in New England, and I wanted to keep the character of where we live.” Sharon Schiff’s redesigned house is a testament to just that.

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What’s the food theory behind na-cho Mamma’s? Fresh Tex-Mex everyday and fresh produce. (We have) the freshest meats and we make six different sauces every day.

What inspired you to open a Mexi-can restaurant in Bristol?When I lived in Steamboat Springs, Colorado, my favorite restaurant was a little place like this. My father was a private contractor in Bristol, and I decided to go find my dream.

Tell us about the menu. What’s most popular? I want to say the steak burrito. We make a flank steak and marinate it a day or two before we get it on the grill. Other fan favorites are our fresh cod tacos, burritos, fish salad – anything with fish. We get our sea-food from Blount Market in Warren. I just think that since we’re right on the bay, everything should be fish. I get my fruit from Mello’s Fruitland. I try keep it local to support these guys. I get very few complaints; the freshness is the key to it.

Most people are familiar with stuff like tacos, burritos and fajitas, but what can you recommend for more adventurous palates?I’d go with a chimichanga: a deep-fried burrito – definitely something some-one with a big appetite can get into.

Where do your recipes come from? Any secret family recipes?We have a couple secrets. I knew ex-actly what I wanted to do. I brought in a chef named Adolfo; he came from Honduras, and helped me out with some of his old recipes back at home. Our pulled pork recipe is something he eats on Christmas Eve back home. Our chicken recipe comes right from Colorado.

People often say that they don’t like Mexican food because they can’t

handle spicy. What do you say to them?I have all degrees of spiciness, from nothing to very spicy. We have Chicken Mozambique, a big Portu-guese dish. [The spicy food thing] is a misconception.

What’s your advice for people who want to go beyond the supermarket taco kits and actually try cooking Mexican at home?I haven’t had to use it much because of Adolfo, but occasionally I’ve been on www.FoodNetwork.com. People don’t realize that if you spend five minutes online, your food will be more real than with Ortega. With iPhones these days it’s so easy, too.

Summer is almost here – what’s a seasonal favorite dish for you?I would have to say the fresh cod ta-

cos or any burrito, the pulled pork combo, etc.

What side of the corn vs. flour torti-llas debate do you fall on?For the majority of us, burrito shells are flour, but we make our corn tortilla chips every day. There are a lot of people who have gluten-free concerns. This place has a lot of accommodations for that.

Do you have any special plans for Cinco de Mayo?Actually, we just received a beer/wine license, so we will be kicking off our fresh sangria special. We will also have Mexican beers, and good specials to go along with the food. We have outdoor seating, too.

Steve Blount and Mike Siino own Nacho Mamna’s Kitchen, 76 State Street, Bristol. 401-396-9588.

Taste Connoisseur

Nacho Average RestaurantA taste of the Southwest to the East Bay

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by Christopher Sionni

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Taste Eat by Michael Madden

Stella Blues in Warren has many things to recommend it: al fres-co dining by the Warren River, live music on Friday and Saturday nights, a casual pub atmosphere combined with a diverse, fine-dining-informed menu, and scores of locals who ear-nestly swear by the place. I finally decided to take their advice and, late on a weeknight, parked myself, along with my dining companion, at an ample corner table and got down to the serious business of eating de-licious food.

Stella Blues has a manly atmo-sphere, with wood paneling and an overt bar with a large flat screen television beaming into the dining room, but it doesn’t have an air of exclusivity. The menu is upscale American pub food mixed with a New England seafood tradition. The Lobster Salad Sandwich ($18), with celery and mayo, is made to beckon bar-goers, and the superabundance of lobster on the menu ensures a lev-

el of freshness you’re accustomed to seeing only at clam shacks and par-ticularly upscale waterfront eater-ies. Offerings like the Doolin Burger ($12) – a Hereford beef patty stuffed with blue cheese – drive home the point that this is a place to eat, drink and be merry, not to count calories and worry about perfect manners.

We decided to go all out with our orders, try what we wanted, and damn the consequences of stuffing ourselves into oblivion. For appe-tizers, we went with the Giant Hog Wings ($9) and the Seafood Trio ($16), on top of the cups of soup that came with our entrée selections. The Hog Wings warranted any number of superlatives, as well as the ap-pellation of “giant.” The four pork drumsticks were huge and tender, the baked meat falling off the bone and slathered in a sweet pineapple glaze. They came with a thin barbe-cue dipping sauce that was nearly as sweet, but also tangy enough to add

its own zest. The Seafood Trio was also excellent, comprising shrimp cocktail, jumbo lump crab ceviche and lobster salad with a light coat-ing of mayonnaise. Each component was dutifully fresh, and though the shrimp were a little small, they were plump and well cooked. Their cock-tail sauce was redolent of horserad-ish, and while I preferred it to the fruity vinaigrette that was also of-fered, both dips complemented each component of the dish. The crab came with onions and red bell pep-pers, a welcome change in texture and taste that made it easy to con-sume the whole thing.

We continued our indulgence with cups of Stella Blues’ New England Clam Chowder (included with en-trée, or $3.50 on its own) and the daily soup special, a Chicken Gumbo. My companion loved the chowder, finding it full of clams and spiced nicely with dill, one of her favorite herbs. The gumbo was delicious as well, and the fresh, whole-food fla-vor of the plum tomato broth made the dish.

For her entrée, my companion chose the Filet Mignon ($20), and added Lobster a la Mama ($6). I went with the Swordfish Roma ($18), which came topped with asparagus and tomatoes, along with the same herbed butter sauce that graced the filet. The filet was cooked appropri-ately to temperature, and my com-panion enjoyed the 10-ounce cut of beef, though she was unable to fin-

ish it. The swordfish had a deep sear from the grill, and while it was a thin cut, it was ample enough for my bur-geoning stomach.

Despite the fact that we hadn’t come close to finishing our entrees, we still ordered dessert – or I did, anyway, because I rarely, if ever, say no to Bananas Foster ($7). This was a fine iteration of the classic dish: Grand Marnier-flambéed bananas covered in whipped cream, vanilla ice cream, and chocolate and cara-mel sauces. I speak no word of a lie when I say that I finished all of it, save a quarter of a half of a banana. The Grand Marnier was a nice touch, its citrus flavor cutting through the savory creaminess of the bananas.

On the whole, it was a fine meal, one that would have gone well with some music, or at the bar with some beers. Well, any of its individual parts would have. In combination, it was simply too much food for two people, but I don’t anticipate you having that problem at Stella Blues. After all, you’re not there for busi-ness – your trip will be pure pleasure.

The Pub Goes UpscaleGourmet aspirations without the fuss

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50 Miller Street, Warren401-289-0349

www.stellabluesri.com

Surf and Turf Bruschetta


It’s no secret that tequila is the Mexican spirit most commonly associ-ated with Cinco de Mayo. I happen to love tequila; it’s one of those polarizing beverages and I land strongly on the pro side. However, a little change never hurt anyone. So this fifth of May, switch things up and try tequila’s lesser known cousin: mezcal.

Like tequila, mezcal is made from agave. After seven years of plant pu-berty, the matured “piñas” – or hearts in the plant’s center – are harvested. It’s in the next step that tequila and mezcal form their identities. For tequila, the piñas are slowly baked in steam ovens, whereas for mez-cal they are oven baked – usually un-derground – over charcoal or hot rocks. This gives mezcal its distinc-tive smoky taste.

Tradition calls for mezcal to be sa-vored straight, but Michael Lester, man-ager of M.S. Walker, a specialty spirits distributor in Warren, wants to expand mezcal’s horizons. “I really love agave based spirits because whether it’s Blue Weber from Jalisco (tequila) or Espadin from Oaxaca (mezcal), the spirit really expresses a strong sense of ter-roir,” he explains. “Because of its smoki-ness and depth of flavors, mezcal is not only appealing to sophisticated tequila drinkers but even more so to single malt scotch drinkers, especially those who like rich, peaty malts. The challenge is to push the limits of creativity while showcasing the spirit in cocktails.”

As for how to showcase mezcal in all its cocktail glory, Lester stresses the importance of balance and har-nessing and enhancing flavors, acid-

ity and sweetness. The better balance, the better cocktail. Lester adds, “The best bartenders and mixologists ap-proach ingredients the same way as the best chefs do. Start with seasonally in-spired, quality ingredients and let them shine. I love the smokiness of mezcal, and those buttery, orange, citrus peel, cherry, dried fruit, raisin, chocolate and cinnamon flavors are fun to work with in a wide range of recipes.”

So why has mezcal taken a backseat to te-quila here in the US? A combination of market-

ing and timing are to blame. “Tequila was first to the game with a premium brand and strong market-ing campaign. Be-fore the super pre-mium tequila brands started to market tequila as a luxury item, it didn’t neces-sarily have a spar-kling reputation,” says Lester. “Not all mezcals and tequilas

are created equal. Many people are still afraid of tequila because of the horrible experience they had with one of the rot-gut brands of old. Today, there are many superior quality products on the market. Agave is now more often best appreciated as a sipping spirit first and used in cocktails second.”

Mezcal Cocktail“A great summertime Mezcal drink that unfortunately I cannot claim as my own, but is delicious nonetheless,” Lester says.

1.25 oz. Ilegal Joven Mezcal.75 oz. honey-lavender syrup.75 oz. Cocchi Americano (an Italian aperitif).5 oz. fresh lemon juiceShake and serve straight up

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Make way for mezcal, the new Mexican spirit in town

by Caitlin Quinn

Tequila’s Cousin


The Beehive Café – Bristol’s renowned purveyor of fine, organic, free trade coffees, and environmen-tally-conscious, shade grown teas, not to mention a wide assortment of expertly prepared pastries and one of the best breakfast and lunch menus around – is just completing its entrance into the great melee of the Rhode Island dinner scene.

“We’re doing very well,” says Jen Cavallaro, the Beehive Café’s owner. “And I’m very happy with the quality of food we’re able to get in the door.”

The Beehive, like many restaurants in the area, places a heavy empha-sis on local, sustainable and organic foods. However, they’re not just pay-ing lip service to an idea that’s be-come a popular selling point for eat-eries as they slip Heinz ketchup onto your burger and canned mushrooms from Costco onto your Mediterranean plate. They make everything – liter-ally everything – in house. “We really want to put honest food out,” Caval-laro says. “We’ll tell you if we ran out of local beef and had to go get the other stuff, because it’s important to us that people be aware of where their food came from.”

Chef Eli Dunn serves a range of what they call, when pressed, “up-

scale comfort food.” That means that the dishes seem somewhat simple and familiar, but the high quality ingredi-ents in expert combination bring the food above the level of mere comfort. Oh, and did I forget to mention the Beehive has two outdoor patios? Yes, folks, it’s that time of year for al fresco dining. 10 Franklin Street, Bristol. 401-396-9994. www.thebeehivecafe.com

DInInG OUT (TO SEA)I’ve eaten on your boat before: the brats and potato chips, the ham-burgers, hotdogs and supermarket-prepared crudité. It was decent. I ap-preciated the hospitality in the first place, but at the same time, I know you can do better.

So does Underway Gourmet, an off-anchor cooking course offered by maritime cuisine experts new-port Cooks! and their partners at sea, Confident Captain. Chef Sophie Plowright will take you (and a group of your friends, if you’re willing to share with them the secret of your success) to sea out of the Newport International Yachting Center and show you how to make the most of your limited means on deck. Chef Sophie will teach you to prepare im-pressive but simple dishes that will,

frankly, give you the veneer of talent and worldliness that was the reason you bought your watercraft in the first place. She’ll also help you pair your meals and snacks with cocktails and other beverages, to help create the perfect atmosphere and sub-stance for entertaining at sea.

At the very least, Underway Gourmet promises to relieve you of some of the stress that comes with the responsibil-ity of wining and dining your friends on deck, by showing you how to accom-modate them with class and simplic-ity. Since you’ll be going out with Chef Sophie and preparing these foods and drinks, you’ll also get to taste them – a lesson and a lovely evening of drink and food at sea, combined.

This event occurs on June 2, but I wanted to give you fair warning to sign up. Because it’s important to me, too, that when I step aboard your boat this summer, the food and drink are up to snuff. It’s the least you owe me for eating your food and drinking your wine. Am I right? Tickets are $50, and available through both Newport Cooks! and Confident Captain. New-port Cooks!: 401-293-0740, www.face-book.com/newportcooks. Confident Captain: 449 Thames Street, Newport. 849-1257, www.confidentcaptain.com

Taste News Bites by Michael Madden

A Hive of ActivityA favorite breakfast spot opens for dinner

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Taste News Bites by Michael Madden

Barrington

CHIAzzA TRATTORIA 308 County Road; 401-247-0303. Chiazza provides delicious Italian American cuisine in an upscale setting nestled in the heart of historic Barrington. Enjoy brick oven piz-zas, as well as antipasti, pasta, seafood and a full bar. LD $-$$

TOnG-D 156 County Road; 401-289-2998. Curry lovers and Asian food fanat-ics will go crazy for this authentic Thai restaurant. For great food and great ser-vice in an upscale yet comfortable atmo-sphere, try Tong-D. LD $$

TYLER POInT GRILLE 32 Barton Avenue; 401-247-0017. With its nautical décor and open-air kitchen, Tyler Point Grille serves up contemporary Italian fare and classic seafood in a relaxed waterfront setting. You can even arrive by boat. D $-$$$

Bristol

BEEHIvE CAFÉ 10 Franklin Street; 401-396-9994. Everything at this indepen-dent coffee shop, from breads to Euro-pean-style espresso drinks, is made by

hand (including the mayo) and under $10. It’s a must-try for breakfast or lunch. BLD $

DEWOLF TAvERn 259 Thames Street; 401-254-2005. Set in a historic stone warehouse, DeWolf Tavern offers casual dining and drinks on its outdoor patio. An elegant upstairs dining area serves contemporary American cuisine by ac-claimed Chef Sai. D $$-$$$

GREEn EGGS 576 Metacom Avenue; 401-254-3443. Get a delicious breakfast with fresh, wholesome ingredients and a side of whimsy. Enjoy an omelette, or savor childhood all over again with a triple-decker peanut butter and banana sandwich. BBr $

JACKYS GALAXIE 383 Metacom Avenue; 401-253-8818. Jackie’s offers an eclectic taste of Asia, including Chinese, Japa-nese, Thai, Cambodian and Vietnamese. Enjoy traditional recipes combined with modern technique and flair for a unique dining experience. LD $-$$

PERSIMMOn 31 State Street; 401-254-7474. Regionally and nationally praised, Persimmon is a modern restaurant that serves seasonal American cuisine, such as crispy-skinned Long Island duck

breast, offshore cod filet and assiette of young rabbit. D $$-$$$

East Providence

HORTOn’S SEAFOOD 809 Broadway; 401-434-3116. Enjoy the finest of fresh seafood at this family-owned-and-oper-ated restaurant. Horton’s is famous for their fried clams and fish and chips, and offers takeout. LD $-$$

ICHIGO ICHIE 5 Catamore Boulevard; 401-435-8989. The name roughly translates as “one encounter in a life-time,” but you’ll want to visit again and again for the enchanting Japanese dé-cor, and of course, the sushi and hiba-chi menus. LD $$

Little Compton

THE BARn 15 Main Street; 401-635-2985. Serving up creative breakfast fare, The Barn is open seven days a week. Their Johnnycakes are the stuff of legend. Make sure to try their other locally in-spired dishes, like the Westport River Omelet or Eggs Blackstone. B$

CROWTHER’S RESTAURAnT 90 Pot-tersville Road; 401-635-8367. Crowther’s has maintained a tradition of quality din-ing and service in Little Compton for over 25 years, serving everything from small plates to seafood classics. LD $-$$

Portsmouth

FIELDSTOnES GRILLE 980 East Main Road; 401-293-5200. The casual and lively atmosphere of Fieldstones is per-fect for family dining, seven days a week. Choose from pizzas, pasta, seafood, steaks or their specialty fajitas, all made with the freshest ingredients. LD $-$$

MELvILLE GRILLE 1 Lagoon Road; 401-683-4400. The Melville Grille is a wa-terfront restaurant that showcases the beauty of New England seaside dining in a lighthearted environment. They of-fer classic American fare with their own unique twist. LD $-$$

Taste Dining Guide

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

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Old Grist Mill Tavern 390 Fall River Avenue, Seekonk; 508-336-8460. Built in 1745, the Old Grist Mill offers classic New England dishes to match the atmosphere. Come to the river’s edge for legendary crab cakes and lobster. LD $-$$$


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Taste Dining Guide

Providence

McFADDEn’S 52 Pine Street; 401-861-1782. For an after-work drink over appetizers, great pub food while watching a game or a sophis-ticated, eclectic dinner, McFadden’s is a lively and comfortable place to be. LD $-$$$

nEW RIvERS 7 Steeple Street; 401-751-0350. Long considered one of Providence’s finest restaurants, the James Beard Award-nominated New Rivers serves creative New American cuisine with an emphasis on local, seasonal ingredients in an intimate setting. D $$-$$$

PARKSIDE 76 South Main Street; 401-331-0003. Chef/owner Steven Davenport’s Parkside offers innova-tive foods ranging from spicy crab cakes to Grilled Tenderloin and Portobello salad. The menu also includes creative pasta dishes and Parkside’s signature rotisserie meat. LD $-$$

PIzzICO RISTORAnTE 762 Hope St.; 421-4114. Pizzico sets the stan-dard for Italian cuisine on the East Side, with award-winning food, a wide variety of wine and a rustic yet eclectic atmosphere. LD $$-$$$

TASTE OF InDIA 221 Wickenden Street; 401-421-4355. Providence’s first Indian restaurant delivers on its promise of serving real (and really delicious) Indian cuisine, with sea-food delicacies and Tandoori spe-cialties, made with authentic Indian spices. LD $-$$

Seekonk

1149 EAST 965 Fall River Avenue; 508-336-1149; also 1149 Division

Street, Warwick/East Greenwich line; 401-884-1149. Metropolitan chic comes to the suburbs – its sec-ond location, no less – at this super stylish restaurant with a raw bar, outstanding menu and some of the best cocktails around. LD $-$$$

BOnEYARD BARBECUE AnD SA-LOOn 540 Central Avenue; 508-761-6855. From tender, juicy pulled pork to full and half racks of ribs to chicken wings with over 30 sauces to choose from, Boneyard will sat-isfy your appetite for food and fun. LD $-$$TITO’S CAnTInA 1379 Fall River Av-enue,; 508-336-2400. 651 West Main Road, Middletown; 401-8494222. Old Mexico is alive and well at Tito’s. Famous for their homemade salsa, Tito’s provides authentic Mexican cuisine using fresh ingredients in a fun, friendly setting. LD $-$$

TOTI’S GRILL AnD PIzzERIA RES-TAURAnT 373 Taunton Avenue; 508-336-6399. For classic pizza and hearty fare in a family friendly atmosphere, visit Toti’s. You’ll find everything from specialty pizzas and sandwiches, to souvlaki, steaks and even breakfast. BLD $-$$

Swansea

TICKLE’S TEA ROOM 2219 Grand Army Highway (Rte. 6); 508-379-0717. A cozy spot for tasty meals, Tickle’s features a variety of salads, soups, sandwiches and quiche. En-joy a classic and delicious Grilled Cheese and Tomato Soup, or a fresh Apple Walnut Salad. L $

KEnT’S RESTAURAnT 1675 Grand Army Highway; 508-672-9293. En-joy delicious homemade chowder & clam cakes, fish & chips, porter-house steak, T-bones, filets and

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more. A great place for the whole family, Kent’s offers daily takeout, available seven days a week from their takeout window. LD $-$$

Tiverton

BOAT HOUSE 227 Schooner Drive; 401-624-6300. Enjoy views of the Sakonnet River as you sample fresh seafood and local produce. Their award-winning clam chowder and prime waterfront location make this a quintessential New England restau-rant. D $-$$$

FOUR CORnERS GRILLE 3481 Main Road; 401-624-1510. Nestled in Tiver-ton’s historic Four Corners village, this grille features traditional, flavor-ful cuisine in a quaint country setting perfect for a leisurely lunch or family dinner. LD $$

STOnE BRIDGE RESTAURAnT 1848 Main Road; 401-625-5780. Enjoy a variety of fresh seafood, home-made pasta, prime steaks & chops and Greek & Italian favorites. Sit at their full bar, take in the warm atmo-sphere and enjoy excellent service. LD $-$$$

WarrenBLOUnT CLAM SHACK 353 Water Street; 401-245-3210. Located on Warren’s historic waterfront, this clam shack offers favorites like their Fish Reuben or Giant Lobster Roll in a causal, family friendly atmosphere. Now serving beer and wine. LD $

STELLA BLUES 50 Miller Street; 401-289-0349. This upscale pub and self-proclaimed “edgy eatery” mixes eclectic fare and exciting live music. Their enclosed porch offers great

views of the Warren River. LD $-$$

SUnnYSIDE 267 Water Street; 401-247-1200. Daytime dining goes gour-met. Featuring innovative dishes and local ingredients served in a refined but relaxed atmosphere, this cozy waterfront favorite brings nighttime sophistication into the sunshine. BBrL $-$$

Westport

BACK EDDY 1 Bridge Road; 508-636-6500. A delicious local food de-light, enjoy one of their mouthwater-ing signature entrees like the wood grilled swordfish, balsamic braised pork & tomatoes, or the pan roasted monkfish. LD $-$$

BITTERSWEET FARM 438 Main Road; 508-636-0085. Situated on 29 picturesque acres, Bittersweet Farm is the perfect place to spend a romantic evening or to host a large party. Choose New England comfort food in the Tavern, or have a fine din-ing experience in the Dining Room. BrLD $-$$$

THE BAYSIDE 1253 Horseneck Road; 508-636-5882. Serving lunch and dinner daily and breakfast on the weekends, The Bayside is the first certified green restaurant in Mas-sachusetts. Choose from locally sourced seafood, vegetarian op-tions, homemade desserts and more. BLD$-$$

MARGUERITE’S 778 Main Road; 508-636-3040. Chef Trafford Kane infuses classic New England comfort food with the flair of the Southwest and California. It’s no wonder Mar-guerite’s boasts about their “fresh ingredients, fresh air, fresh food.” BLD $-$$


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GalleryThe best of May’s arts and culture

44Go Ahead,

Take a Peek


Gallery Calendar by Dawn Keable

FROM PREVIOUS PAGEMay 6: You’ve got to give your elders props for coming up with that old borrowed-cup-of-sugar trick back in the day. Indeed, whenever someone felt the need to peep their neighbor’s business, all they had to do was show up with an empty measuring cup at the back door, along with a weak story about how they didn’t have enough sweetener to finish baking the Boston cream pie. Really? Today, if you’re trying to find out if someone scored a high-end Viking range, or see how their bamboo floor is holding up, you’ve got to get a personal in-vite – or hope that they’re participat-ing in the 5th Annual Hidden Kitchen Tour. This benefit for the Portsmouth Public Education Foundation, gives a rare a chance to explore seven unique kitchens with accompanying tastings by local restaurants, while properly masking your nosiness – er, curios-ity. 11am-7pm. $25. Various locations throughout Portsmouth. www.ports-mouthkitchentour.org.

Through May 29Turn 18 shades of red, if you must, dur-ing In The Next Room (or the Vibra-tor Play), but be glad these proper Victorian ladies have found a way to start chatting about sex, what’s miss-ing, and how the doctor can help in this Tony Award nominated play. $27, $20 previews. 2nd Story Theatre, 28 Market Street, Warren. 401-247-4200, www.2ndstorytheatre.com.

May 3Feel the beat as the Kekeli African Drum and Dance ensemble gets down with the traditional sounds and moves of West Africa, with processional, war-rior, court, social and harvest styles, in support of their summertime Ghana trip. 7:30-9pm. $5, $3 students. Audi-torium at UMass Dartmouth, 285 Old Westport Road, North Dartmouth. 508-999-8572, www.umassd.edu.

May 3School yourself to the talents of Kris Kristofferson – beyond simply being the hairy, hunky lead on screen with Barbra Streisand in A Star Is Born – when one of America’s legendary

singer-songwriters breaks out his guitar to give you a proper country crooning. 8pm. $40, $46.50, $58. Zei-terion Theatre, 684 Purchase Street, New Bedford. 508-994-2900, www.zeiterion.org.

May 4Cast aside the dried or silk fakery go-ing on in your crib – because you’re not fooling anyone – with a fresh Spring Flower Arrangement for the Home, assembled with the scissors, vase and a container to carry your masterpiece. 6-7:30pm. Free. Seekonk Public Library, Large Meeting Room, 410 Newman Avenue, Seekonk. 508-336-8230, www.seekonkpl.org.

May 6Rejoice in the fact that finally, It Might As Well Be Spring, a fundraising con-cert featuring the vocal stylings of Mi-chael DiMucci, performing Broadway and classical faves, with violinist Ash-ley Hewitt ready to serve up a duet. 7:30pm. $20, $16 Linden Place mem-bers, $12 Colt Circle. Linden Place, 500 Hope Street, Bristol. 401-253-0390, www.lindenplace.org.

May 6Worry not about Michael Mack, be-cause although he appears to be Hearing Voices, Speaking in Tongues, this one-man show isn’t comedic drama in real time, but rather a the-atrical fundraiser for Harbor House, helping those with mental illness to rebuild their lives. 8pm. $35. Madeira Hall, St. George’s, 372 Purgatory Road, Middletown. 401-846-9003, www.har-borhouse-ri.org.

May 7Detour from your traditional vinyl booth morning joint for a hearty May Breakfast served up in Fellowship Hall, featuring not only eggs, pan-cakes, sausage, bacon, coffee and juice, but a craft fair downstairs in the church. 7am-2pm. $7.50, $4 under 12. Rehoboth Congregational Church, 139 Bay State Road, Rehoboth. 508-493-1113, www.rehobothucc.org.

May 7Step back from the usual way you view

May

Treasures From the Sea May 13-15: Let’s just say someone hooked you up with some sperm whale teeth in the 1800s. Would your next move have been to polish them to a high gloss, engrave some pictures in them, then apply lampblack or color pigment to make your work stand out? Exactly. That’s why Scrim-shaw Weekend is not about you. This celebra-tion honors the seamen who took the “worthless junk” their bosses gave them, these hard by-products of whaling, and created an intricate on-the-job art form, essentially turning marine trash into treasure. On Friday, check out the antiques show, swap meet and sale for an introduction. Then, if you’re really hardcore, stick around for the rest of the weekend, with lectures on how to take care of your collection, a market report and a collectors’ show and tell. New Bedford Whal-ing Museum, 18 Johnny Cake Hill, New Bedford. 508-997-0046, www.whalingmuseum.org.

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enormous municipal vehicles – as the slow moving, environmental polluting, traffic hazard you can’t see around – during a Touch A Truck benefit for the Portsmouth Library, where the parked equipment plays nice. 10am-2pm. $3, infants free. Glen Park, Glen Road (off Rt. 138), Portsmouth. 401-683-9457, www.portsmouthlibray.org. May 12-15Make peace with the fact that you’ll have Hello, Dolly! in your head a long time after the curtain goes down. May 12: 7:30pm, May 13-14: 8pm, May 15: 2pm. $23, $18 seniors and students, $10 ages 12 and under. Margaret L. Jackson Performing Arts Center, Bris-tol Community College, 777 Elsbree Street, Fall River. 508-675-1852, www.littletheatre.net.

May 13Flash back to that hyperventila-tion incident, then vow never to go there again with An Introduction to Yogic Breathing, teaching you to harness your breath, using several ancient and simple techniques to reduce stress, not one involving a brown paper bag. 6:30pm. $18. Bris-tol Yoga Studio, 676 Hope Street, Bristol. 401-569-0147, www.bristoly-ogastudio.com.

May 16Give these music majors some real-life concert experience by attending the Roger Williams University Instru-mental Ensemble Spring Concert, so when they hit the performance world beyond the campus, stage fright won’t follow. 7:30-8:30pm. Free. Performing Arts Center, Roger Williams University, One Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

May 20-22Tell that stressed out chick she’s no longer welcome here with a visit to the Best You Retreat for Women, a week-end packed with workshops, where you’ll learn to make your wellbeing a priority, instead of last on your to-do list. Weekend: $695, Saturday only: $175. Atlantic Beach Club, 55 Purga-tory Road, Middletown. 860-655-1382, www.bestyouretreat.com.

May 21Go global with Jonathan Keller and Isabel Lopes from the International Charter School in Pawtucket with a Bilingual Family Storytime featuring stories and songs in Portuguese and English, so your kid can eventually help you with the translation. 2:30-3:30pm. Free. Weaver Library, 41 Grove Avenue, East Providence. 401-434-2453, www.eastprovidencelibrary.org.

May 24Celebrate a true legendary musi-cal duo with An Evening with David Crosby and Graham nash, harmoniz-ing together in a smooth folk-rock tradition for over 40 years, and part of the reason that you don’t have an episode of road rage to your record. 7:30pm. $49, $68.50, $76.50. Zei-terion Theatre, 684 Purchase Street, New Bedford. 508-994-2900, www.zeiterion.org.

May 25Spend An Evening with Andrea Wulf, author of The Founding Gar-deners, who calls out the revolution-ary generation as agricultural men of their times, boasting green thumbs and an environmental consciousness to go along with that more common-ly celebrated macho battling side. 6-8pm. $50. Blithewold, 101 Ferry Road, Bristol. 401-253-2707, www.blithewold.org.

May 31Rewrite your current recipe for How to Bake a Perfect Pie Crust – which typi-cally involves a trip to the refrigerated section at the grocery store, followed by destroying the cardboard box – to make it something that won’t make a pastry chef cringe. 6-8pm. Free. Seekonk Public Library, Large Meeting Room, 410 Newman Avenue, Seekonk. 508-336-8230, www.seekonkpl.org.

Got a cool upcoming event?

Send the details, with plenty of advance warning, to

[email protected]

Gallery continued...

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Gallery Calendar by Dawn Keable

Straight from the FarmMay 21: There are certain advantages to not call-ing the late 18th century your home: like not hav-ing your whole family wiped out by smallpox, for instance. But there are obvious trade-offs too, es-pecially when it comes to thinking about where things come from. Hint: your favorite wool sweater wasn’t magically made by the retail fairies working the overnight shift in the stock room at Target. Un-ravel this situation at the 5th Annual Rhode Island Wool and Fiber Festival, where you can watch the process from start to finish, starting with the hand shearing of sheep, then see craftspeople dem-onstrate traditional and contemporary fiber arts. You can also buy your own textile supplies and equipment to give it the old college try at home. 9am-4pm. $8, $5 ages 6-12 and seniors, free 5 and under; museum members: $5, $3 ages 6-12. Coggeshall Farm Museum, Poppasquash Road, Bristol. 401-254-0750, www.coggeshallfarm.org.

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Alix Cross Maloney is so sincere, so passionate, so obsessed about pho-tography, she reminds you of that old joke about photographic conformity: “I was going to join a photo club, but I saw it was one big click.”

She began photography as a hobby some 10 years ago and has taken per-haps as many as 5,000 images. Alix has grown from a girl intimidated by photog-raphers to a five-time juried award-win-ner on Cape Cod. The Rumford resident, 41, lives, breathes and shoots pictures.

“I most enjoy capturing a world within a world – a scene within a glass of wine, a reflection in an automobile bumper, and reflections of light in a window,” Alix says. “The infinite beauty of nature of-fers all photographers stories to tell, and their unique expression while they are embracing life as it happens.”

She views photography as a pure art. “Photographs freeze time, envelop memories, save images as close to the real person, situation, season and time of day,” Alix notes.

The Providence native, with ties to Dennis on the Cape and an education in the glorious mountains of Boulder, Colorado, didn’t graduate with a Fine Arts Degree.

“In high school, I was intimidated by the closed photography develop-ing crew,” Alix recalls. “My bachelor’s degree was in psychology. I know that

when teaching ESL, any visual image – painting, photo – would be the easi-est way to communicate through any language barriers.”

Her obsession with images began as a teen, when she would cut out hundreds of photos from magazine ads and sto-ries, making collages on her bedroom wall. Her family talent runs deep and she came to it naturally. Alix’s mother was an artist and her great-grandfather shot film footage after the Great Rhode Is-land Hurricane of 1938. Her grandmoth-er also obsessively took photos while traveling. Eventually, it was the Cape that drew her to her calling.

“One trip in 1999, I ferried out to Nantucket with a friend. I found myself shooting many new subjects,” Alix rem-inisces. “Being an early bird, getting up in dawn’s first light and enjoying walks alone, I realized that the walks were much more worth my while if my cam-era was in my possession.”

“The permanence of a photograph, the ineffable expression of a photo-graph, and the photograph as a pure form of communication cannot be questioned,” she continues. “When I photograph something as it is taking place, I feel like I have placed a treasure into everlasting time.”

For more information, go to www.alixmaloney.com.

Gallery Artistry by Jamie Merolla

Photographic MemoryCapturing images as pure art

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A wise man, also known as my father, once said, “People are hard to live with, and some are harder to live with than others. But we’re social animals, so we keep trying.”

Playwright Neil Simon puts his own spin on this age-old human folly in The Odd Couple. When circumstanc-es lead two unlikely friends to room together, they try their darnedest to co-exist peaceably in one apart-ment. But — as anyone who has ever had a roommate knows, what shar-ing space saves on rent, it costs in sanity. Minor irritations stack up fast, building to a hilarious breaking point. Doors slam, insults fly, and at least one plate of spaghetti flies, too. When the dust settles, it’s anyone’s guess whether friendship can sur-vive cohabitation.

The Newport Playhouse and Cab-aret Restaurant stages the female version of Simon’s hit comedy this month. The original play premiered on Broadway in 1965, featuring male characters as the mismatched pair. For years, audiences continued to

enjoy the hi-jinks of Felix and Oscar in film and television adaptations, as well as countless stage revivals. In 1985, Simon revised the show to feature Florence and Olive as the hapless duo. Like their male coun-terparts, Florence is an uptight neat freak and Olive a laid-back slob. No wonder things get ugly.

The Newport Playhouse produc-tion stars Sandra Nicastro as Olive and Sandy Cerel as Florence. At the beginning of the play, Florence’s hus-band leaves her. Sad to see her friend so desperate, wretched and alone, di-vorcee Olive offers Florence a room at her place. Of course, no good deed goes unpunished – especially in this show. Their personalities clash im-mediately, perhaps most clamorously on a double date with some sizzling Spanish neighbors, the Costazuela brothers. It doesn’t take Olive long to develop an acute appreciation for the decision of Florence’s husband.

Director Tony Annicone, fresh off his role as the Rabbi in Newport Play-house’s Bermuda Triangle, takes the

helm. A native Rhode Islander and Warwick resident, Annicone first dis-covered his flair for the dramatic in a nursery school play. Heavily involved in theater as an adult, Annicone has acted in over 60 shows, directed over a 100, and reviewed over 900 as a critic. He knows The Odd Couple well, having directed it three times before for other local theaters, including two productions of the female version. He thinks the story bears repeating be-cause playwright Simon’s characters and humor resonate with audiences and keep them coming back.

“The Female Odd Couple is our choice of show to keep the current day audiences’ minds off all the tur-moil in the world,” Annicone explains of the selection. Such funny, escapist fare is the norm for the family-owned Newport Playhouse, Rhode Island’s longest running dinner theater. Here, as their slogan proudly states, “Every show’s a comedy!” Of the appeal of this particular play, Annicone notes, “The Female Odd Couple gives the female actresses a chance to shine in

their roles. The laughter is nonstop.”If you’ve never been to the New-

port Playhouse and Cabaret Restau-rant, expect a full evening of enter-tainment that includes both a play and a lively post-show cabaret. Come early to indulge in the pre-show din-ner buffet, which offers all manner of tasty fixings, prepared on the prem-ises. And, in the case of The Female Odd Couple, consider bringing a notepad. You may want to take the folks back home a few reminders of what not to do when living with oth-ers – especially if they live with you.

Gallery On Stage by Molly Lederer

Still Odd After All These YearsPutting a female spin on a classic comedy

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The Female Odd CoupleMay 19 – June 30

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Sandra nicastro (left) and Sandy Cerel in The Female Odd Couple

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Just Add Water by David Nelligan

Sitting perfectly still in the woods for hours at a time, not being able to make a sound and not sure if an animal will even come into range, does not sound like a good experience to me – nor does waking up before the sun even punches in for the day, sitting in a boat or by a pond for hours on end and once again not being sure if you are even close to your prey. That is why, when I need to satisfy my animal instinct to head out into the wilderness to hunt and gather, I throw on my swim trunks, lather up the sunscreen, put on my shades and go after the elusive quahog.

Digging for clams has been a long and delicious tradition in the Ocean State. It’s mostly practiced in the sum-mer months by amateurs like myself, but thankfully, clams can legally be har-

vested all year long by those concerned with making a living, rather than those happily settling for a good tan and an afternoon in the surf.

Despite several spellings and pro-nunciations ranging from quahog and quahaug to KO-hog, KWO-hog and KWA-hog, Rhode Islanders worth their salt know a good clam when they see one. When it comes to actually captur-ing these creatures, however, an unsus-pecting person could stumble over one without even realizing it. In fact, one method calls for almost just that: wade in the water, probe with your foot along the bottom until you feel one, and then dig it out with your hand. It is that sim-ple. I am even willing to put my reputa-tion on the line to unofficially call the quahog the easiest water creature to

catch – even more so than the harmless, clear jellyfish that take over the water-ways in the heated months.

Now if you want to be more profes-sional, picking up a clam rake at your local hardware store does make the process more efficient. Looking very similar to a garden rake, a clam rake has a shorter handle and longer tines. Us-ing this tool also does not require ven-turing into the water. Performed at low tide, you just drag the rake through the sand until you feel a bump, then dig in deep, and pull the quahog out before it escapes.

A third method, and an old family trick, is to pick up a decent sized rock; throw it in the air, allowing it to land with a hard thump on the sand; then watching for the quahogs to shoot a

stream of water up through the ground. Now that’s the type of hunting I like to do – where a simple throw of a rock gives away your target’s position.

Once you have wrangled the beasts, it’s time for the dreaded chore of shucking them. While not masters of eluding their hunter, these little bug-gers put up their fight in the kitchen – but the results are well worth the struggle. Once you have pried open the shell with your shucking knife and cut out the meat, they are ready to be used in a variety of ways: served raw on the half shell, steamed if you have harvest-ed littlenecks, made into clam cakes, stuffed clams, or my personal favorite, creamy New England clam chowder. It’s well worth the effort – no camouflage clothes or ammo required.

Buried TreasureOn the hunt for quahogs

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