the bay may 2013

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

Barrington: Waterfront! Beautiful views of the pool and river from most rooms in this wonderful

updated home on rumstick Point. Spacious granite & stainless kitchen. 1st floor master suite, fabulous

3 acre lot with rental/guest cottage. $1,899,000

Barrington: rumstick Point! gracious and inviting home on over an acre of beautifully

landscaped grounds. Sun-filled family room with stone fireplace and French doors that open onto delightful den. generous formal dining and living

rooms. Updated eat-in kitchen. $848,800

BriStol: Sophisticated one floor residence in luxurious waterfront complex in town. Beautifully

appointed, luxurious baths, tall ceilings, large windows, spacious interior with Brazilian cherry

floors and Wolf/Sub-Zero appliances. a gem! Boat slip available. $445,000

Barrington: one of a kind custom built contemporary colonial offers panoramic water views. gracious & light, the home is ideal for

entertaining. First floor master suite, updated mechanicals, central air, fabulous deck, corner lot with rolling lawn & lovely gardens. $1,490,000

Barrington: Delightful 4 bedroom, 2.5 bath colonial situated perfectly at the end of the cul-

de-sac! Stainless and honed granite kitchen opens to fabulous family room with tons of built-ins and a charming gas fireplace. Beautiful fenced yard,

minutes from the beach! $630,000

Barrington: Bright & sunny waterview contemporary with a fabulous open floorplan!

Wonderful oversized master suite, great room, nice kitchen, skylights, central air, whole house water filtration system, 3 car garage, value! $439,000

BriStol: gracious colonial on Poppasquash Point! large rooms - perfect for entertaining, fine details and moldings, cathedral ceilings, in-law or private master suite. acre lot with gunite pool and koi

pond. Walk to water! $1,189,000

Warren: Beautifully appointed open plan townhouse with vaulted ceilings, tall windows, granite eat in kitchen and lovely porch. large master suite with private patio. Finished lower

with family room, bedroom & cedar closet. enjoy the pool and lovely grounds. access to bike path &

river Beach. $485,000

Barrington: lovely 5 bedroom, 2 bath home with great charm and lots of room! newer kitchen

and family room, front porch and large back yard deck. Private in-law apartment on first floor. Well

maintained. $429,000

259 County RoadBarrington

401.245.9600

Rhode Island’s Real Estate Company® ResidentialProperties.com

14 Stone tower lane

29 glen

198 Poppasquash

2 rumstick Circle

16 terrace

34 oyster Point

345 thames #103n

39 Colonial

21 Fountain

The Bath Cove www.thebathcove.com

Shower Out Loud Bring music to your shower like never before with the new Moxie™ showerhead + wireless

speaker. Pair music, news and more to the magnetic wireless speaker with any device

that’s enabled with Bluetooth® technology. Then pop the speaker into the showerhead and

get ready to shower out loud. Check out Moxie at your nearest KOHLER® Showroom.

The Bluetooth® word mark and logos are registered trademarks owned by Bluetooth SIG, Inc. and any use of such marks by Kohler Co. is under license. Other trademarks and trade names are those of their respective owners.

Learn more atKOHLER.com/Moxie

145 Faunce Corner RoadNorth Dartmouth, MA 02747

(508) 997-5466

305R Oliphant LaneMiddletown, RI 02842

(401) 846-8680









(508) 997-5466


(401) 846-8680









(508) 997-5466


(401) 846-8680

stylish finds & distinctive flavors in

147 County Rd. Suite 301ABarrington, RI 401-643-1776

mcvayphysicaltherapy.com

1. A walk before helps warm up your muscles. 2. Choose a shovel with a bent handle and push snow whenever possible. 3. Lift only what you have to and dump the snow in front of you. 4. Keep the shovel (and snow) close to you with your hands spread apart on

the handle. 5. Stretching after is best.

Don't Ignore Pain!

SmoothSailingTowardsLess Pain

HOLLIESOn the Avenue

60 Maple ave Barrington, ri

401-245-0090

gifts P surprises HoMe accents

wedding registryMotHer’s day

Candy ShoppeFeaturing

The Finest Local Artisan ChocolatesPenny Candy, Organic Candy,

Sugar/Nut Free Candy, Gift Baskets

211 Waseca Ave., Barrington, RI401-694-1128

Hours: Mon thru Sat 10am-6pm

SweetLorraine’s

233 Waseca Ave • Barrington, RI • 401-245-0880

Wild FlowerFlorist Ltd. 156 Rear County Rd.

Barrington, RI • 401.289.2998(Behind Ace Center Hardware)

Open 7 days Lunch & Dinner

Tong - DFine Thai Cuisine & More

FULL BAR NOW AVAILABLE!

May 2013 | The BAY 5

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This Month19 Unsung HeroesRecognizing foster parents for their selfless deeds

22 Home Away From HomeBed and breakfasts from around the Bay

serve up good old fashioned hospitality

Every Month7 Editor’s Note/Letters

11 The BuzzTiverton welcomes the season in style

12 On the Bay 15 Bay Views

29 Live WellOne home’s high fashion on a budget

30 Homestyle 33 Connoisseur 34 Shop Around 35 Whole Body

37 TasteA new Italian restaurant opens in Barrington

38 Review 40 Drink 41 Connoisseur 42 News Bites 43 Dining Guide

45 GalleryFun down at the farm

46 Calendar 48 On Stage 49 Artistry

50 Taste TestA taste of Cinco de Mayo

22

ContentsMay 2013

40

On the Cover: The Jacob Hill Inn in Seekonk,photographed by Michael Cevoli

At home at Seekonk’s Jacob Hill Inn Belgian beers at the BBC in Bristol

6 The BAY | May 2013

Farmstead is a country shop with a twist with two floors of shopping; antiques, furniture, candles, gifts, garden, original art, & more!

Tues - Sat, 10 to 5Sunday, 12 to 4

384 Market StreetWarren, RI 02885farmsteadri.com(401) 289-2102

Now featuringFarmaesthetics!

716 Mooresfield Road (Rt. 138) Wakefield • 401-792-1340Open Daily 9am-6pm • www.thefarmersdaughterri.com

T H E F A R M E R ’ S D A U G H T E R

Escape And Experience Unlimited Beauty…

Purveyors of unique and unusual plant material, pottery,

fountains and garden decor.Be sure to join us for one of ourmany exciting classes and events!

247-4200 • 2ndstorytheatre.com • 28 Market Street, Warren, RI

2nd Story Theatre Presents

By Tennessee Williams

Regular Shows:May 2 – 26

$25

Preview April:April 26 – 28

$20

Rose TattooThe

92 Faunce Corner RoadSuite 150

North Dartmouth, MA(508) 997-2400

www.drjohnfraone.com

Dr. G. John FraonePediatric Dentistry

Specializing in dentistry for children, adolescents and young patients

with special needs.

Early dental care leads to ahealthy smile for life

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 ©2013 by Providence Media, All rights reserved. Printed by Gannett Offset.

PublishersBarry FainRichard FleischerJohn Howell

Publishing DirectorJeanette St. Pierre

Executive EditorJulie Tremaine

Associate EditorGrace Lentini

Special Projects ManagerJohn Taraborelli

Digital ManagerSamantha Pezza

Art DirectorKarli Hendrickson

Assistant Art DirectorMeghan H. Follett

Advertising Design DirectorLayheang Meas

Graphic DesignerVeatsna Sok

Account Managers

IllustratorMaret Paetznick

Photographers

Contributing Writers

Interns

Member of:

Keith AndradeSarah BertnessMichael ClarkBecky DiStefanoJane C. GovednikRob MarianiAmy McCoy

Andrea E. McHughJamie MerollaNina MurphyRebecca RemillardErin SwansonBethany Vaccaro

Amy AmerantesMichael CevoliJudith GardnerJanice Lee Kelly

Tim Siekiera Dawn TempleRupert Whiteley

Brianna BlankCaley MacDonaldTess LoweCourtney Melo

Adriana SchepisNile SchleyLauren Tait

Louann DiMuccio- DarwichAnn GallagherNicole GreenspunKristine ManganElizabeth Riel

Dan SchwartzChelsea ShermanSharon SylvesterKim TingleJessica Webb

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

[email protected]

For advertising rates call: 401-305-3391

Audited by:

Contributor

Bristol resident Jane C. Goved-nik was a competitive swim-mer into her teens and a cross-country runner in high school. As an adult she has found triathlons to be a great way to combine her exercise back-ground with her competitive nature. Aging has also taught her the importance of stretch-ing, which would explain her newfound yoga addiction. She loves trying any new activity that keeps fitness and well-ness fun. This month in Whole Body, she takes a break from the gym and pampers herself with a shellac manicure. “I love fitness because it means so many things to me,” she says. “Depending on the activity, it can be a way to challenge myself, a chance to clear my mind, an opportunity to catch up with a friend or a quick en-ergy boost.”

Jane C. Govednik Writer


r e s ta u ra n t

CreatingMemorableEvents

Corporate Events // Private DinnersCelebrations // Offsite Catering

Personalized service

Comfortable atmosphere with private spaces for groups of all sizes

Delicious food and diverse menu offerings

Eleven Forty Nine Restaurant1149 Division Street, Warwick, RI

401.884.1149 www.elevenfortyninerestaurant.com

Contact the Sales Team at 401.884.1149We 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 ©2013 by Providence Media, All rights reserved. Printed by Gannett Offset.

PublishersBarry FainRichard FleischerJohn Howell

Publishing DirectorJeanette St. Pierre

Executive EditorJulie Tremaine

Associate EditorGrace Lentini

Special Projects ManagerJohn Taraborelli

Digital ManagerSamantha Pezza

Art DirectorKarli Hendrickson

Assistant Art DirectorMeghan H. Follett

Advertising Design DirectorLayheang Meas

Graphic DesignerVeatsna Sok

Account Managers

IllustratorMaret Paetznick

Photographers

Contributing Writers

Interns

Member of:

Keith AndradeSarah BertnessMichael ClarkBecky DiStefanoJane C. GovednikRob MarianiAmy McCoy

Andrea E. McHughJamie MerollaNina MurphyRebecca RemillardErin SwansonBethany Vaccaro

Amy AmerantesMichael CevoliJudith GardnerJanice Lee Kelly

Tim Siekiera Dawn TempleRupert Whiteley

Brianna BlankCaley MacDonaldTess LoweCourtney Melo

Adriana SchepisNile SchleyLauren Tait

Louann DiMuccio- DarwichAnn GallagherNicole GreenspunKristine ManganElizabeth Riel

Dan SchwartzChelsea ShermanSharon SylvesterKim TingleJessica Webb

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

[email protected]

For advertising rates call: 401-305-3391

Audited by:

Contributor

Bristol resident Jane C. Goved-nik was a competitive swim-mer into her teens and a cross-country runner in high school. As an adult she has found triathlons to be a great way to combine her exercise back-ground with her competitive nature. Aging has also taught her the importance of stretch-ing, which would explain her newfound yoga addiction. She loves trying any new activity that keeps fitness and well-ness fun. This month in Whole Body, she takes a break from the gym and pampers herself with a shellac manicure. “I love fitness because it means so many things to me,” she says. “Depending on the activity, it can be a way to challenge myself, a chance to clear my mind, an opportunity to catch up with a friend or a quick en-ergy boost.”

Jane C. Govednik Writer

Editor’s Note

The really nice part about living in a tourist destination is that we get to enjoy the beauty of the Bay all year long, not just in those two crowded summer months. A draw-back, though, is that we never really get to have the visitor’s experience, especially when it comes to get-ting a peek inside all of those quaint inns we drive past all the time. This month, we changed that by visiting some lovely local bed and breakfasts

and getting to know the innkeepers who run them. Who knows – it might inspire you to take a pre-summer staycation… maybe in a haunted inn? Read on to find out all about it.

From Our Readers

Behind the Door

Healthy ExpressionThank you so much for featuring us in your “Spring Training” article (March 2013). Our WHIN (Women’s Health In Nutrition) Program is off to a wonderful and successful start. We teach women that losing and maintaining weigh loss has to be done in realistic ways using real world methods. The group has been “in swing” now for 8 weeks and has lost a collective 70+ pounds... but even more important made countless life changes that will lead to lasting success.

Amid the continuous media onslaught of “10 tips to firmer fanny in 12 minutes” ridiculousness, we work hard at spread-ing our message that lasting weight loss takes time and continuous effort. It

takes life changes. It seems that mes-sage so often goes unheard; so thanks so much for always believing in what we offer and granting us a better voice for women’s fitness and health.

Kerry McElroyBarbelle Fitness, Swansea

A Woof of AppreciationI sincerely wanted to thank you for all you did for the Bristol Animal Shelter. You made this event the most suc-cessful Mardi Gras event that we ever had. Without the kindness of people like you, we would never achieve all that we have. I am truly honored that we have our friends at The Bay.

Lori Sendroff

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

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

Find us on FacebookReach out to us at the Bay Everyday

g u i d e

For an online directory of these businesses,visit TheBayMagazine.com

d e s i g n , d e c o r , r e s t o r e , a n d m o r e

$100 off $500 Purchaseof all Bed & Bath linens

April 26th-May 11

W E N D Y B R O W NH O M E

183 WAYLAND AVENUE PROVIDENCE

WENDYBROWNHOME.COMMON-SAT 10-5, THURSDAY 10-6 1874 Fall River Ave (Rt 6) • Seekonk, MA

(508)336-4860 • www.jjsfloors.com

CARRyingWool Carpeting & Stair Runners

OUTLETJJ’s FLOOR COVERING

Never Pay Full Price Again!

Free In Home estImates

Why Wool? Stain Resistant • Durable

Ages Gracefully

Featuring Brands

Like:

FlooR CoveRing FoR All BudgetS

30 Years In Business!

Professional installation

• Glen eden• royal Dutch• antrim Carpets• Godfrey Hirst• stanton

• Carpet• Ceramic Tile• Wood

• Marble• Granite• Vinyl

Organic Lawn Care Organic Landscape Maintenance • Mowing

Planting: Trees, Shrubs, & FlowersTree & Shrub Pruning

Paul Thompson (cell) 401-368-0832

ThompsonORGANIC LANDSCAPING

Since 1988Jim Paradise, President

• Oriental Rug Cleaning• Mold Eradication

& Prevention • Water Damage Clean Up • Dehumidifying • Sanitizing

& Disinfecting • Fire & Smoke Clean Up • Air Quality

Improvement Sign up online and earn a $50 discount.

www.ParadiseCleaningandRestoration.com

401-849-6644

We do the Dirty Jobs so you don’t have to!

Environmentally Friendly Products Now Available

g u i d e

For an online directory of these businesses,visit TheBayMagazine.com

d e s i g n , d e c o r , r e s t o r e , a n d m o r e

Lou Lou's Decor 104 Clock Tower Sq, Portsmouth, RI 401.293.5799 www.loulousdecor.com • Find us on facebook

Inspiring Furnishings for Every RoomFurniture, Accessories, Custom Window Treatments,Slip Covers, Upholstery, Carpeting & Lighting.

The Bay Magazine1/4 PAGE 4.375"w X 5.875"h

February 6, 2013

May Issue Home Section

KNOWLEDGEABLE.

HONEST.

RELIABLE.

FRIENDLY.

And they own Gil’s.

Gil’s has been family owned and locally

operated since1961. From the beginning they

concentrated on giving their customers the best brands, selection, service

and price. They offer discounted pricing because they are members of one

of the country's largest buying groups allowing them to be competitive with

the Big Box Stores. They are very knowledgeable about the products they

carry and can offer great advice. So, if you need appliances, why not talk with

Lisa, Gail or their expert staff?

HOURS: Mon-Wed-Fri 9:00am - 6:00pm Tues-Thurs 9:00am - 8:00pm Sat 9:00am - 4:00pm Sun Closed - Family Day

397 Metacom Avenue, Rte.136 Bristol, RI 02809 401-253-9789 Fax: 401-253-2404 www.gilsappliances.com

508-636-9080171 Pine Hill Road

Westport, MA

Not Your Average Plumber

PluMbiNg • HeAtiNg • CooliNg • SolAR

$500 OFF

Offer Expires 5/31/13

A New Heating or

Solar System

bill battles, Master Plumber

www.theVillagePlumber.com

facebook.com/izschwartzappliance For Special Offers & Incentives

www.izschwartzappliance.com508-674-3511

facebook.com/

Family owned and operated since 1979 110 Slades Ferry AvenueSomerset, MA 02726

We carry Subzero • Wolf

Thermador • Viking Monogram • KitchenaidGE • Whirlpool • MaytagBosch and many more!

We also carry Grills & Air Conditioners


Tuesday, April 307:30 P.M. | THE AUDITORIUM IN ROBERTS HALL

View complete list of events at www.ric.edu/pfa

TICKETS WWW.RIC .EDU/PFA OR (401) 456-8144Join us www.facebook.com/PerformingArtsSeries.RIC

Complexions Contemporary Ballet

Ocean State Veterinary Specialists and Bay State Veterinary Emergency Services offer emergency care 24 hours per day 365 days a year

Specialized and Emergency Care for Your Pets

• Servicing dogs, cats, pocket pets, reptiles and birds

• Board Certified Specialists available by appointment

• Specialty services include: Internal Medicine, Radiology, Surgery, Oncology, Neurology, Ophthalmology, Avian/Exotics, and Critical Care

• We are fully equipped with the latest advances in veterinary technology including MRI and CT

1480 South County TrailEast Greenwich, RI 02818

401.886.6787www.osvs.net

Ocean StateVeterinary SpecialiStS

24 Hour EmErgEncy SErvicE

76 Baptist Streetat the intersection of Rts 6 & 136

Swansea, MA 02777508.379.1233www.bsves.net

Bay State Veterinaryemergency SerViceS

24 Hour EmErgEncy SErvicE


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Miss Margie runs children’s story hour

The BuzzPeople and places on the bay

Celebrate BooksStarted in 1919, Children’s Book Week is the country’s longest-run-ning literacy initiative. Turn the page to see how Barrington Books is getting kids (and big kids) involved in the celebration.


Buzz on the bay

While New England seafood is typically the star of our dinner plates, Kathryn Markey, a technician in the Aquatic Diagnostic Lab at Roger Williams University, has made it the star of the 2012 Olympus BioScapes Digital Imaging Competition. Specifically, it is a short stunning video of a Martha’s Vineyard bay scallop doing what it does best – consuming nutrients by filtering water. This powerful 25-second video dem-onstrates the role they and other bivalves play in the

marine environment by filtering gallons of water ev-ery day which not only improves water clarity, which allows further penetration of light, but also improves water quality. This video is just one of nine entries that won among the thousands that were entered and will be receiving international recognition. It will travel in a museum tour with the other nine videos in the U.S. with exhibition stops in New York, Maryland and North Carolina. –Grace Lentini

The East Bay Food Pantry is hosting the 5th annu-al Get Off Your CAN! 5K Run/ Walk to End Hun-ger on May 11. It is amazing what you can do to help just by walking down the block. Registration is $25, which can buy 250lbs of food for those in need. The race is located at Colt State Park in Bristol and ends at the Bristol Town Beach. Even if you are not able to attend, any donation helps. Early registration at the Bristol Town Beach Pavil-ion ends on April 25 for $25 or $30 for the day of the run. Join with your family and friends to raise money for this local organization. Sponsors are always a benefit if you wish to raise more money for such an exceptional charity. The race is made possible by the USA Track & Field and medals will be awarded for the top female and male runners. 114 Hope St., Bristol. Pre-registration is online at eastbayfoodpantry.org or call 401-396-9490 for more information. –Lauren Tait

International Recognition for a scientistat Roger Williams University

Get off Your Can and Help Others

EXPLORE THE DEPTHS

SWEET CHARITY

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Teach your kids that reading can be fun by intro-ducing them to the people who write their favorite books. As part of national Children’s Book Week (May 13-19), Barrington Books will host a Festival of Children’s Books to help instill and develop a lifelong love of reading in children. Barrington Books is kicking off their celebration on Wednes-day with a presentation and book signing with bestselling authors Tony DiTerlizzi and Holly Black for the 10th Anniversary Launch of The Spiderwick Chronicles. The first 50 guests will receive a free

sketchbook. Then on Thursday, there is a story hour and drawing demonstration featuring Bar-rington’s Mary Jane Begin, author and illustrator of My Little Pony: Under the Sparkling Sea. Friday will feature a middle grade author night featuring book talks, Q&A and signings with award-winning authors such as Lynda Mullaly Hunt of One for the Murphys and Kimberly Newton Fusco of Beholding Bee. Call the library for more details. 184 County Road, Barrington. 401-245-7925, www.barrington-books.com. –Erin Swanson

Be A BookwormA celebration of literacy in Barrington

FROm PAgE 11

Scallops are brought to life in Kathryn Markey’s award winning video


$25 IN ADVANCE / $30 AT DOOR. CASH BAR. SILENT AUCTION. LIVE ENTERTAINMENT.

A L L P R O C E E D S B E N E F I T P R O J E C T U N D E R C O V E R

PURCHASE TICKETS: www.projectundercover.org

OR SEND A CHECK TO: One Selkirk Road, Cranston, RI 02905

Enjoy complimentarty hors d’oervres and a margarita

BROUGHT TO YOU BY: SUPPORTED BY: Barrington PrintingGolden Gate FloristsRhody MamasStacey Doyle Photography

ENTERTAINMENT BY:Matt Colasanti & Friends

Buzz on the bay

Mother’s Day only comes once a year, so make sure to stop by the historic Tiverton Four Corners dur-ing their Spring Nestival to snag a perfect gift with surprise deals. Dur-ing Mother’s Day Weekend, on May 11 and 12, shoppers can pay $1 to re-ceive a prize-filled egg containing a coupon to one of the Four Corners shops. Some of the offers include a coupon for a free item or a percent-age off of your purchase.

After the success of their Balloon Bash event back in October of last year, the Four Corners is bringing the event back with a new theme. “We did an event last fall and we had bal-loons with coupons inside of them. This time we’re doing eggs to go with the spring theme,” says Kristin Silveira

of Sakonnet Farm, located within the Four Corners. Some of the participat-ing retailers are Milk & Honey Bazaar, Tiffany Peay Jewelry, Katherine Lovell Studio & Gallery, Sakonnet Farms, Courtyards and Gallery 4.

The Nestival is the perfect cel-ebration of spring, and a great day to grab a gift for Mom or to enjoy a fun day of shopping with her. “The weather should be nice and people will be able to walk around the vil-lage,” says Silveira. “It’s a great op-portunity to find a nice gift.” Although the Nestival takes place on Mother’s Day Weekend, the event is open to all shoppers, so feel free to spoil yourself too. Fora full list of partici-pants, visit www.Tiverton4corners.com -Brianna Blank

It’s back! The towns of Bristol and Warren are hosting ART Nights again until the end of October. On the last Thursday of every month from 5-9pm visit the studios of art-ists and get inspired. The art studios in Bristol and Warren are charming and vibrant so do not pass up this VIP way to experience the work of local artists. There is a free trol-ley service that will be running be-tween the galleries at the time of the events. If you are in walking dis-tance from these areas we suggest

taking a stroll down the streets: the galleries and restaurants will be of-fering specials. Start at the Bristol Plaza on the corner of Gooding Av-enue and Hope Street or from any ART Night venue. The next ART Night will be on May 30, so if you missed the last one head down to this months because it is sure to be exceptional. www.artnightbris-tolwarren.org. Call for information at 619-865-5468 or email [email protected].–Lauren Tait

Filling Your Nest

Join in the Monthly Art Exchange

CELEBRATE mOmS

LOCAL ART

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Aromas of ripe lemongrass and tropical rock melon are immediately apparent, allied with a range of sweet tropical top notes.

It justly deserves its international reputation for quality and consistency.

Café Zelda528 Thames Street, Newport

(401) 849-4002www.cafezelda.com

Bistro 162162 Broadway, Newport

(401) 619-5955www.bistro162newport.com

Johnny’s Atlantic Beach Club

Middletown, RI

Sports Ticket

Middletown, RI

The Brick Alley Pub

Newport, RI

The Inn at Castle Hill

Newport, RI

Ichigo Ichie

East Providence, RI

22 Bowens Wharf

Newport, RI

The Mooring

Newport, RI

De Wolf Tavern

Bristol, RI

Marriott

Newport, RI

Quito’s

Bristol, RI

Christie’s14 Perrymill Wharf, Newport

(401) 847-5400www.41north.com

Boathouse227 Schooner Drive, Tiverton

(401) 624-6300www.boathousetiverton.com

15 Point Road15 Point Road, Portsmouth

(401) 683-3138www.15pointroad.com

Canfield House5 Memorial Boulevard, Newport

(401) 847-0416www.canfieldhousenewport.com

Fruit-driven wine crafted in a style thatepitomizes the character and flavor of New Zealand.

Newly featured at these fine restaurants

Currently featured at these fine restaurants


Buzz Bay Views

Guests visited the Herreshoff Museum and viewed its collection of over 60 classic Herreshoff yachts at the First Annual Frost Biter’s Bash on March 9, sponsored by The Bay. The event drew 250 people and raised $54,000 for the museum. Attendees enjoyed food and drinks, great music presented by Luke Renchan Entertainment, a photobooth, games, an auction and more, all while celebrating the history of the Herre-shoff Manufacturing Company. www.herreshoff.org.Photography by: Judith Gardner

Paul and Sharon Castaldi

Lisa Enright, Meris Tombari, Dr. Tom Enright

Candace and Chris Rein Deborah Fowler and Caitlin Niemic

Judith Hopper and Helen Lee

Jean Herreshoff Bryson and David Kershner

PORTSMOUTHPORTSMOUTHCelebrating 375 Years

W

ELCOME

582 Wapping Road, Portsmouth, RI(401) 847-3777

[email protected]

Tours - Tastings - Sales

Live Jazz 1pm - 4pmEvery Sat., May - November

657 Park Avenue, Portsmouth, RI | 401-293-5844 | www.scampi.me

Not valid with any other offer/special One coupon per table/party Excludes holidays. Expires 5/31/13

Sea Food Deliciously

Come find out why locals keep Scampi a secret

Specializing in Fresh Seafood, Steaks

and more...

The perfect place to hold a special event…

Thursdays: The Piano ManSinger Billy Musto

Fridays: Andre Arsenault on Acoustic Guitar

saTurdays: singer Alissa Musto on Baby Grand Piano

Your total food purchase of $35 or more

$10 OFFDine in-only. Coupon must be present.

dinner specials

$15 Wednesdays& Thursdays

NOW OPEN! OCEANSidE OuTdOOr diNiNG

3124 East Main Road (Rt. 138), Portsmouth, RI | 401-683-3124 Mon.,Wed.-Sat. 10–5:30, Sun. 12–4, or by Appt. | www.CoryFarmsRI.com

Antiques & Gifts for Every Occasion

Celebrating Mother’s Day& Springs’ Warmth at


PORTSMOUTHPORTSMOUTHCelebrating 375 Years

W

ELCOME Flowers and gardening products for your home garden.

Grand Re-opening May 4th and 5th! -Improved layout of displays

-New products -Events for gardeners and families

54 Bristol Ferry Road • Portsmouth, RI 02871(401) 683-2231 • 9:00AM to 5:00PM every day

www.igsinc.com

Open for Lunch, Dinner & Drinks Daily

Ask about our rewards program.

Time for some fun tonight!

SPRING IS HERE

980 East Main Rd. Portsmouth, RI 401-293-5200www.FieldstonesGrille.com

Join us for Fajita Margarita Night Mondays & Tuesdays just 13.95

Weekly Specials | Available for private parties

401.683.313815 Point RoAdPoRtSmouth

www.15pointroad.com

9" x 5.875"

Open Daily 12 - 4 pm 401.845.9600

2547 West Main Rd. Portsmouth, RI

www.PrescottPoint.com

Life is GoodNear the Beach!

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A Different Type of Parenting

G rowing up as an only child with an oversized collection of toys and an imagination to match, I

was more than excited to learn that my parents were going to be taking in fos-ter children. While I reveled in the joyous thought of meeting my insta-playmates, my young mind didn’t grasp the fact that those children were navigating a very different set of emotions. When a minor is removed by the state from his or her home due to risk or occurrence of harm and placed elsewhere, the child of-ten displays anger and sadness through negative behavior. It takes a very special foster parent to guide these young ones through this difficult transitional time. As May is National Foster Care Month, I de-cided to check in with some area agen-cies to raise awareness and give due recognition to some of the foster moth-ers who work day in and day out to give these children the level of care and love that they deserve.

Ashley Kuzmanko is the Associate De-velopment Director at Boys Town New England in Portsmouth. As a non-prof-it, the organization depends on dona-tions to support its programs and it’s her responsibility to raise the necessary funds. “Boys Town’s national standards of youth care are exceptional,” Ashley says. “Boys Town incorporates teach-ing, structure, relationship building and moral development to help children learn and grow into productive adults.” In addition to typical foster care place-ments, the agency also features a unique Family Home Program in which small groups of children live in one of five on-campus houses with specially trained married couples called family teachers. “Our family teachers live with our children 24/7 to provide consistent treatment, care and support,” she ex-plains. This structure allows for sibling sets to be kept together, alleviating ad-ditional stress and trauma.

Kathy Zoerhof has been a family teacher since October of 2011. She and her husband currently live in an on-campus home with six children. “Right now we have two boys and four girls aging from seven months to 12 years

old,” she says. “We work with sibling sets. Sometimes it can be harder to place multiple kids from the same fam-ily together in foster homes. The family style environment of our home allows us to provide treatment level care for young children who need it, without feeling like an institution.” Children who may not be ready for a foster home due to aggressive and challeng-ing behaviors can live with Kathy and

her husband in the interim to get the care they need, while allowing them to stay with their brothers and sisters.

“Boys Town can be a place of healing and personal growth for these youth,” Kathy says. “We work to strengthen the body, mind and spirit, utilizing an inte-grated continuum of care through Boys Town values. Youth learn skills that help empower them to make good deci-sions… I’ve seen that when youth begin

to feel safe through trust and structure, the aggression or other behaviors be-gin to decrease. Youth learn skills that help them cope and work through their behaviors in a healthy way, allowing them to blossom.”

Kathy goes above and beyond, func-tioning as a mother in many ways. “Our job is a lifestyle; like many par-ents we get our children up and ready for school, take them to doctor’s

appointments, help them with home-work, make food together, eat meals to-gether and have fun like playing games or going to a park, she explains. “I keep the children’s needs first, from making sure our children have enough clothes to wear to waking up in the middle of the night when they are scared or sick. Like a mother, I get to encourage our kids when they are feeling down and praise them for the things they do well. I am

there when they use the potty for the first time or get their first 100 on a test.”

Kathy says that her favorite moment of every day is tucking her kids in at night. “Sometimes I read them a sto-ry, but no matter the age, I always tell them they are smart, kind, important, beautiful or handsome, that God loves them and I love them too. So many of our youth come in thinking they are not valuable, that they have nothing to of-fer the world. I hope that if they remem-ber nothing else from their time with us, that they will always hold on to the fact that they are loved and important.”

Susan Travers has been a foster par-ent with Boys Town for a little over two years. She and her husband have served seven foster children in that time. “I was a school bus driver for a child who was living in one of Boys Town’s residential homes and I was considering taking in one of the children when she asked me to be her foster parent. She ended up not needing foster care after all and she instead reunified with her family,” Susan says. “A few months later, I received a phone call asking me if I was interested in becoming a foster parent for other children in need.“

Right now, Susan is a foster mom to two brothers. The oldest is seven and the youngest is five. “I met them while they were still living on Boys Town’s residential campus and they were adorable,” she says. “The little one loves hugs and would give one to anyone. He is such a cuddlebug. The older one is a talker who loves to tell you about all of his knowledge about sharks and other things he learned in school that day. They are both really good little boys!” To make them feel at home she simply treats them like they are part of the family, making sure to never let them feel any different. “Whatever we’re doing, they’re doing and I let them know that the house is just as much theirs as it is ours.”

She says the best part of being a fos-ter mom is making a difference in kids’ lives. “People think that it’s harder to do than it is. They think they can’t do it because they’re too old, not capable or can’t manage it… As long as you have

A Different Type of ParentingCelebrating foster moms on Mother’s Day

By Erin Swanson

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space and love for children and a will-ingness, you are able.” On Mother’s Day this year Susan hopes to have a nice, peaceful day with her husband and kids. “Most likely I’ll cook dinner and have ev-eryone in the family over so that we can spend time together… Unless someone surprises me with a vacation that is!”

Ashley says that her Boys Town foster parents are special people. “We consid-er our foster parents heroes,” she says. “Kathy and Sue are amazing women and Boys Town New England is lucky to have them on our team. The self-less care that they and our other family teachers and foster parents provide to our children is exceptional.” The organi-zation is always looking for more great foster parents. If you think that could be you, call or go online for more informa-tion. Boys Town New England, 58 Flana-gan Road, Portsmouth. 401-845-2250, www.boystown.org/new-england.

Natasha Babul is the recruiter and trainer for Middletown’s Child & Fam-ily. Though she’s only been working in child welfare since 2007, her experience in the field dates back to her childhood. “I spent 12 years of my life in the foster care system, eventually aging out at 21 from the Massachusetts Department of Social Services,” she says. “I use my experience when it’s relevant, but it’s al-ways with me in terms of my empathy, understanding and perseverance to get our kids into committed families.” Nata-sha herself was adopted at the age of 23 and will spend Mother’s Day with her adoptive mom and family. “I also get to call many other women on this special day that have, somehow, been a mother to me. These women range in age from 34-70, totaling six. It’s an honor to in-clude all of them in my bracket of un-derstanding what a mom should be.”

It takes dedication, nurturing and structure to parent a traumatized child. Any foster parent will say that making a difference in their child’s life makes all the paperwork and training hours disappear from memory. Natasha once worked with a five-year-old girl named Ana who had been in the system since birth. “The anxiety she carried was un-believable and her foster parents did a fantastic job of easing those anxieties. After a lot of hard work and clarifica-tion, this foster family legalized their relationship with an Open Adoption. They honor Ana’s connection to her birth family, inclusive of parents and siblings. Joe and Patty do a great job of connecting the missing pieces for Ana, while creating a stable, safe and consistent family setting for her to grow up in. She was adopted in April of last year and has flourished ever since.”

Melissa Blain has been a foster parent since 2010, but doesn’t currently have any foster children in her home since

she and her husband adopted their seven-year-old daughter Alyiah in Au-gust. “We are getting her settled and then we will foster some more.”

She says that the first days of meet-ing a new child can be a little awkward. “They are scared and anxious. You are trying to make them as comfortable as you can. They need to know you are there to take care of them and keep them safe. Anything you can do so they know you are interested in them: a tele-vision show, a toy, a blanket, something they love to do or talk about, even their favorite food. Most of all, though, just listening to them.” Melissa says that the best thing about being a foster mom is seeing the child you have cared for change right in front of your eyes from when you first met them, becoming happier and more confident. “My favor-ite is to see them smile like they have never smiled before and to hear them laugh like it is the first time.”

She thinks that the biggest miscon-ception about being a foster parent is how awful it might be. “It’s not all bad. Yes, there are some very difficult times. I will not lie about that. But you need to remember these are children being ripped away from their families and ev-erything they love and are familiar with. No matter how bad things were for them, that was what they knew and how they grew up. We are here to help them put themselves back together piece by piece, and most of all, love them.”

Natasha says that Melissa has done an amazing job at using the tools and skills given to her in order to provide a therapeutic setting for newly adopted Alyiah. “She was able to not take things personally and open her mind and heart to learning the best way to parent her. She was committed and stuck it out through many tough times.” The agen-cy is always in need of foster parents and has over 50 kids currently waiting in residential settings for placements. “We need placements that are willing to parent ‘older’ kids in foster care,” Na-tasha says. “Yeah, they are 10 or 13 on paper, but emotionally these kids are much, much younger. They need the same parenting sometimes that a tod-dler or a school-aged kid would need… We need parents to be brave and take a chance on this very special population!”

There is a three-pronged system to applying: the application process (clearances, self-study, references), the home study process (multiple interviews and questionnaires) and the pre-service training (30 hours of trauma-informed training on how to therapeutically parent a child or teen in care). For more information becom-ing a foster parent for Child & Family, call or visit their website. Child & Fam-ily Foster Care, 31 John Clarke Road, Middletown. 401-849-2300, www.chil-dandfamilyri.com.

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Sleeping in StyleFive star hospitality meets comfort at Jacob Hill Inn

For eleonora and Bill Rezek, hospitality has always been a way of life. “We did quite a lot of entertaining in our small long island home,” eleonora explains. “One morning over breakfast, our friends looked at us and said ‘have you ever thought about doing this for a living?’ that sparked us to start looking at what running a bed and breakfast would entail.” twenty years and one major move later, the Rezeks are the proprietors of the Jacob Hill inn in Seekonk.

the historic property dates back to 1722, and has three buildings: the main house, the White Barn and the Carriage House. From 1923-1942, the home was a hunt club that counted Vanderbilts and other prominent American families among its membership. that legacy is what informs the chic décor and luxury ambience of the inn today, which regularly lands accolades as one of the top inns in America and in major publications like the New York Times.

it’s been a major learning process for Bill and ele-onora – both in running an inn and in renovating an old home, the vast majority of which they did themselves – but they love it. “We’re A personalities,” she says. “Any-thing we do, we want to do it the best we can. We’ve learned a lot along the way.” Among those things, how to serve a four-course breakfast to a room full of hungry guests every morning. (eleonora cooks; Bill serves.)

“We have our strengths, and the things we each like,” she says. “that works pretty well. the guests are really the best part. We love our guests, to make them happy. it’s a basic thing, but you have to be a person who finds the reward in that.” 120 Jacob Street, Seekonk. 508-336-9165, www.inn-providence-ri.com

Inn the KnowlOCAl innkeepeRS diSH On BedS, BReAkFAStS And tHe ARt OF HOSpitAlity

By Julie tremaine | photography by Michael Cevoli

Online ExclusiveGet Eleonora’s signature Stuffed French Toast recipe at thebaymagazine.com

Clockwise from top: Bill Rezek at the front desk, the hunt-themed dining room, the Providence Suite

HiStORiCAlly SpeAkingThe Edith Pearl’s story goes back 200 years

Surrounded by 200 acres of working farmland, edith pearl Bed and Breakfast is a pristine oasis in little Compton. Owner deborah lelevier has worked hard to create such a beautiful setting, but she fell into inn-keeping almost on a whim. “i’ve traveled a lot, and i always like to stay at nice places,” she says. “i got this idea that it might be fun to open an inn, and that’s what i did. i moved here from San diego and had it up and running in two months.”

A native of western Massachusetts, deborah had been introduced to little Compton by a friend whose family has had a summer home in town for more than 100 years. “i just jumped right in,” she says. “now, i’m going into my seventh season. i love doing it. i’ve had mostly amazing guests - just really nice and interesting.”

the edith pearl, named after deborah’s beloved grandmother, is a pre-1830s Colonial that has been renovated with modern amenities but still exudes his-toric charm. “the last Quaker in little Compton lived here, and he was a colorful person,” deborah explains. “the town historian said that he wasn’t a very pleas-ant person.” the house is primarily remembered as the Johnnycake House, though. “A young woman during prohibition lived across the street, but used this as a johnnycake house, which was like a tea room, serving sandwiches and johnnycakes.”

the scenery is unforgettable at the pet-friendly inn. the grounds are filled with perennial gardens, old-growth trees, rolling lawns and plenty of places to sit down and enjoy it. Before, though, guests en-joy a hot breakfast, another piece of what deborah calls her “one-woman show.” Repeat guests ask for her Belgian waffles, but her signature fruit salad is the star of the show. “When it’s in season, it’s always local,” she says. “i get these amazing blueberries and raspberries from a couple who grows them down the road, and my neighbors grow the best peaches. peo-ple just love it.” 250 West Main Road, Little Compton. 401-592-0053. www.edithpearl.com

Who Needs Sleep?Haunted inns will keep you up all night

When you’re sleeping in a converted jail, who wouldn’t expect to encounter some kind of supernatural presence? The Jailhouse Inn oc-cupies the same Federal-style building that once housed the newport County Jail. now, it’s a chic b&b that balances old new england charm with modern amenities. except for that little problem on the third floor... ghost sto-ries abound in the Jailhouse, especially on the third floor, where guests have repeatedly re-ported a presence. Spooked out yet? Just tell your roommate that you’re awake because you drank too much coffee. 13 Marlborough Street, Newport. 401-847-4638, www.jailhouse.com

Say it with me: “lizzie Borden took an axe, and gave her mother 40 whacks...” now, the Fall River house where the notorious murders took place is the Lizzie Borden House Bed and Breakfast, where every stay comes with a side of intrigue. All of the rooms in the house are named after family members or key play-ers in the murder investigation, which acquit-ted lizzie herself in 1893, though the real killer was never found... or was she? if you’re curi-ous but would rather not sleep with one eye open, daily tours of the house are available. 92 Second Street, Fall River. 508-675-7333, www.lizzie-borden.com

The Inn Bliss and the Architects Inn in new-port are sister hotels that share a supernatural dialogue. the inn Bliss is a converted Victorian where the original owner of the house is re-ported to make herself known to new guests and show them around the property. Archi-tects inn, though, wants to make the rumors real. they host frequent Murder Mystery Week-ends with the Marley Bridges Acting Company: guests book a weekend filled with intrigue and scandal, receive character dossiers in advance, and then dress in period costume for a fully catered weekend of crime solving. Inn Bliss: 10 Bliss Road, Newport. 877-466-2547, www.inn-bliss.com. Architects: 2 Sunnyside Place, New-port. 877-466-2547, www.architectsinn.com

Online ExclusiveGet the recipe for The Edith Pearl Inn’s signature Almond-Raspberry Muffins at thebaymagazine.com

From top: a common area at Edith Pearl, the Mermaid Queen room, Hawkeye the Magnificent


deliCiOuS HOSpitAlityA taste of Brisol House Bed and Breakfast

“i had always wanted to run an inn, it was my dream,” says kathleen Seguin, owner of Bristol House Bed and Breakfast. “i was doing corporate marketing and said ‘if i’m going to do it, it’s now or never.’ i had owned a home in Bristol for four years, and found that my house was zoned for b&b. it took about four months to con-vert it, and we opened in 2011. this is our third season.”

the Bristol inn has three permanent guest rooms, and a fourth for when a group wants to rent the en-tire building. people, kathleen says, are often pleasantly surprised that the rooms are modern and bright, a far cry from the doilies and musty furniture you sometimes find at b&bs. “i wanted comfortable luxury,” she de-scribes. “i didn’t want it to be stuffy, but i didn’t want it to be old and musty either. i wanted people to see that there’s something different. We’re modern and up to date, but traditional. people say, ‘we feel like we’re in our own home, but it’s nicer.’”

What distinguishes kathleen from other innkeepers is her culinary talent (which often lands her on the Rhode Show and other local media doing cooking demonstra-tions). She attended the Culinary institute of America in new york, but also credits her mother and grandmother for teaching her how to be creative in the kitchen. every morning, guests enjoy a full gourmet breakfast. it starts with a fruit course (which could be fresh fruit, yogurt and the inn’s homemade granola, or cantaloupe with a honey, lime, mint syrup) and moves into a sweet or sa-vory hot breakfast like a Belgian yeast waffle or a spin-ach and white cheddar egg tart. “We’ve become very well known for our maple brown sugar bacon,” she says. “people come back and ask for it.”

For kathleen, being an innkeeper is basically being a fabulous hostess, but she gets to do it every day. “i love it,” she says. “i love meeting people, cooking, peoplebe-ing happy. We become friends with a lot of our guests. this throws everything together that i love, including Bristol. it’s nice to live in a place that people appreci-ate.” 14 Aaron Avenue, Bristol. 401-396-9066, www.bris-tolhousebnb.com

Homes Away From HomeAirbnb home rentals let you live in luxury for one night only

in the past, if you wanted to rent a house for a vacation, you had to either know a friend of a friend who was renting or go through a real-tor. now, www.airbnb.com allows people to list their homes for rent as though they were ho-tel rooms. the result: you can experience the beautiful properties for a lot, lot less.

• this little Compton house, overlooking the Sakonnet River, is a private getaway. the two bedroom, two bathroom cottage sleeps four people, and has a fireplace, waterfront bal-conies and an outdoor shower. the best part? it rents for $300 a night. www.airbnb.com/rooms/821999• Rent a beach compound in Westport. A cozy main house and linked guest cottage sleep six adults for just $170 a night. For that, it’s almost worth it just to have early morning beachfront access to Horseneck, just down the road. www.airbnb.com/rooms/530816• Own a boat, just for a night. A 27’ Catalina sailboat, floating in new Bedford’s pope Har-bor, is available to rent for $100 nightly. it’s a totally creative take on a one-night getaway. www.airbnb.com/rooms/956433

• gather your friends and rent yourselves a pri-vate beach. this beautiful, airy home in ports-mouth sleeps six, and for $750 a night, has a private beach all to itself – not to mention a chef’s kitchen and outdoor shower. www.airb-nb.com/rooms/477013

From top: the Harbor Room, a common area, owner Kathleen Seguin

ingRedientS(Serves 6)

Cooking spray1 1/2 tbsp dry breadcrumbs1 bag baby spinach2/3 c milk2 tbsp all purpose floursaltpepper1/8 tsp nutmeg1/2 c parmesan cheese, grated2 large egg yolks (room temperature)4 large egg whites (room temperature)1/4 tsp cream of tartar

1. preheat oven to 425F. place baking sheet in oven.

2. Spray six ounce ramekins with spray and coat with bread crumbs. pour out excess.

3. Heat large nonstick skillet over medium high heat. Coat

pan with spray and add spinach. Cook until spinach wilts. Remove from heat. place spinach in colander and let cool. Squeeze excess liquid from spinach and chop.

4. Combine milk, flour and a dash of salt and pepper in small saucepan over medium heat. Whisk to remove lumps. Cook for two minutes until mixture thickens and is bubbly. Spoon into a large bowl and let stand for ten minutes. Stir in spinach, cheese and egg yolks. Set aside.

5. Combine egg whites and cream of tartar in mixing bowl. Beat at high speed until medium peaks form. do not over beat. gently stir 1/4 of egg whites into spinach mixture just to bring together and lighten up mixture. Fold in remaining egg whites.

6. gently spoon mixture into breadcrumb-coated rame-kins. Sharply tap on counter 2-3 times to level. please ramekins in oven on baking sheet. immediately reduce heat to 350F. Bake for 21 minutes, until soufflés are puffed up and golden. do not open the oven door while cooking. Serve immediately.

SpinACH & pARMeSAn SOuFFleBy Kathleen Seguin and Cory Seguin of Bristol House B&B

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A Diamond in the RoughA young Tiverton couple creates the home of their dreams on a budget“People don’t realize, you don’t need a million dollars to have a dream house,” says Jordan Crompton. When the first-time homeowner and her fian-cée Brett Reilly set out to find their first place, the two were typical of many real estate rookies: what they lacked in bud-get they made up for in ambition and spirit. So when their agent brought them to a foreclosed home that had good bones but was in shambles, they knew they had found “the one.”

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Focusing on the positive, Brett and Jordan looked past the clutter and saw what they had been searching for: the blank slate where they could carve out their stamp. “We had a creative vision for what we wanted the end result to be,” reveals Jordan.

Turns out, Jordan has a vision that inspires tens of thousands. The DIY impresario launched her design blog, Picklee.com, little more than a year ago, which chronicles her adventures taking trash to treasure and random finds from drab to fab step-by-step. “It caught on really quick and grew rapidly,” she says. While Jordan hunts for antiques and

furnishings that have seen better days and transforms them in to stunning, one-of-a-kind pieces, Brett, a hobbyist photographer, captures the process in images. “Brett is a website developer, so he helped me develop the blog and he’s a super big support system,” Jordan ex-plains. Though some pieces she picked up and refinished with the house in mind, others were simply projects, and soon they were running out of space to put Jordan’s creations. That’s where the idea for a retail location was born. Pick-lee on Spring in Newport opened just in time for the holidays and the charm-ing shop boasts a collection of Jordan’s creations ideally suited for the City-by-the-Sea and anyone inspired by coastal living. She opened the shop with her mom, to whom she credits for her cre-ative chromosomes. “I grew up with her doing this kind of stuff.”

Back at home, before they could get to the fun part of decorating with

their combined talent, Jordan and Brett looked to create a warm, welcoming space reflective of their lifestyle; in other words, a combination of flair and function - on a budget. The key, says Jordan, is to be resourceful. “We got our floors from Craigslist and our bath-room vanities,” she says. “We sourced all over the place.”

After ripping out all the floors, the couple turned their attention to the kitchen. “Because that’s always the heart of a home - not that we cook a lot,” laughs Jordan, “but we spend a lot of time there.” The next phase was the master bath, and though they were anx-ious to get all the work completed, they also wanted it done right. “We spent a lot of time on it because we wanted it to feel like a spa,” explains Jordan. Putting the finishing touches on the bedrooms was next followed by painting. Stirred by natural hues reminiscent of the sea, the two chose muted tones of greens, P

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This cozy home combines roadside finds with vintage and repurposed pieces


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blues and grays throughout. “We both grew up here; I went to school in Ti-verton and Brett has lived in Tiverton his whole life and we both spend a lot of time in Newport, so we like coastal, light, bright colors. They feel bright, clean and happy.”

Since the couple was living in the house during renovations, they were also motivated to work quickly so they could enjoy the fruits of their labor as soon as possible. Working until 5am became commonplace. “We had no patience,” she laughs. But it all came together, as she describes, adding she hopes their home can serve as an example of look-ing at things like drift wood and weath-er-battered oars not simply as objects but as art. “It was our first house so nei-ther one of us had ever done anything like this before,” she says. “We didn’t have a huge budget. We wanted to see what we could do with what we had. I’m always in antique shops and I know what

I could find for next to nothing and make it look awesome.” From the back roads of New Hampshire to the beaches clos-er to home, the two never know where they’ll find their next treasure.

“Everything in our home, from the design to decor, was accomplished because our small renovation budget forced us to think outside the box,” Jordan says. “In fact, that’s the reason I created my blog and the Picklee on Spring shop. Many people feel like they need huge budgets to create beauti-ful spaces, but I’ve always felt that the best spaces are created when you’re forced to be a little more creative, think different, and work with resources you already have. That’s how you build char-acter and create a home.”

Live Well Home Style

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Robin McAloon is a professional makeup artist whose clients include brides, prom-going teens and work for corporate videos and photo shoots. She also does makeup in-struction for an everyday look. She lives in Barrington with her husband Patrick and their young daughters Ruby and Piper. In addition to on-site work, Robin does makeup at Hair, Heart and Soul in Bristol.

You have been working for over 15 years with brides and prom teens on their big day. What is the biggest change you have seen with make-up requests? Whether it is a bride or a prom teen, everyone wants to look naturally pretty. Brides want a little more than their everyday look but they want it flawless and they want a natural glow. My clients will often use the term “Red Carpet Ready.” The days of heavy makeup and the plastered look are long gone. While brides want to look natural and elegant, prom teens want a bit of fun in their look which I achieve by adding to the eye either a pop of color or a soft smoky eye.

What is the most important step in applying makeup? It starts with taking good care of your skin. If the skin is properly taken care of, even if there are wrinkles or acne the skin will respond better to make-up. Teens in particular think that by using products to dry out their acne their skin will get better. Instead the skin gets flaky, doesn’t heal and won’t do well under the make up. Teens need to find the right moisturizer to hydrate the skin. No matter the age I can’t stress enough how valuable it is to have a good sk-incare regimen.

How do you achieve that flawless and natural look with makeup?I focus on building foundation slow-ly. Less is definitely more when it comes to makeup. Where and how I use the foundation will depend on

someone’s features and what I want to emphasize. I also believe having good brushes to work with makes a huge difference in applying makeup. I always encourage my clients to in-vest in a good foundation brush and a good powder/blush brush.

There is big price range when it comes to cosmetics. Does it matter how much you spend?Each person has to work with her own budget. There are great products at reasonable prices to be found at your local drugstore, salon or at the department stores. Again because foundation is the base of the look you are creating, the quality of it can make a huge difference, so be sure to get a good quality foundation.

What is your number one “go-to” product you encourage women to use?I love color! Generally speaking color on the cheeks radiates a glow and a healthier look on every woman. A great example of a product that works well for this on all skin types

is Stila Convertible Color – great for both cheeks and lips.

What is the trend for spring/summer 2013?It’s all about a mix of bold versus subtle on the face. For example if you have a deep lip of color then go soft with the eye color. Who are some of your influences?Pat McGrath, Beau Nelson and Pati Prema Dubroff are three celebrity professional makeup artists whose work I watch closely. Their creative vision and distinguished techniques inspire and influence my work.

It’s May and the bridal season is heating up. How do you ease the mood of a bride?I am a people person and I like to help them relax and just sit and enjoy the moment. I love working with my brides from the trial makeup sessions to their wedding day. I’ve been told I put them at ease, which is important; I am the last person they deal with before the dress goes on and that

can set the tone for a bride’s next big moment – walking down that aisle!

A Brush With BeautyA Bristol makeup artist creates flawless and natural looks

Hair, Heart, and Soul407 Hope Street, Bristol

508-397-3641www.robinmakeup.com

Robin McAloon at Hair, Heart and Soul in Bristol

RobIn’s TIps1. Test brushes before buying. Gently tug outward on the bris-tles from the base of the brush. If the bristles come out, try another brush. Wash your brushes once a month with a brush cleaning solu-tion or use a tiny amount of a qual-ity shampoo and rinse with warm water, remove excess water with a tissue and air dry.

2. With the change of seasons re-evaluate your skincare regimen. If you use a cream cleanser in the winter you might need to use a gel cleanser in the warmer months.


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I’ve never really consid-ered myself a girly-girl. I don’t like to shop, I’m not a big fan of jewelry, and my friends would never come to me for makeup tips. But one thing I’ve always loved is getting my nails done. A fresh coat of polish has been known to give me a much-needed pick-me-up from time to time. Still, I tend to go long stretches between manicures, not because I don’t love having my nails look clean and beau-tiful, but because it never seems to last long enough. Between working out, washing dishes and typing on my laptop - you know, everyday liv-ing - I use my hands a lot, and my manicures usually suffer as a result.

I recently had an appointment for a manicure at Serenity Day Spa in Mid-dletown, and as I drove there I realized the last time I’d had one was almost a year ago, the day before my wedding. Needless to say, I was due for some se-rious nail grooming. The spa’s owner, Shari Magill, greeted me as I came in, and walked me to the nail care room. It gave me a chance to check out the spa and get a feel for its cozy, welcoming atmosphere. Shari spent several years working in high-end day spas, so when she decided to open her own place she knew exactly what she wanted: a place

where clients could escape from the stress of their hectic schedules and en-joy a relaxing, rejuvenating experience.

We sat down at a manicure sta-tion and Shari took a look at my nails. Because it had been awhile since my last manicure, they needed some TLC. I told Shari that though my nails are strong, my polish usually starts chip-ping just a few days after I get a mani-cure. She suggested I try a Shellac manicure, and while I’d heard about them, I’d never had one done on my nails. She explained one of the main differences from a regular manicure is that Shellac polish can last between 10-14 days. I was sold.

As Shari soaked, groomed and shaped my nails, we chatted about our families (we’re both doting aunts), the upcoming Bristol Fourth of July cele-brations (yes, it’s almost that time) and, of course, the spa. She said that when she started working in the spa industry, she felt like she had found her calling. She finds satisfaction in pampering her clients and giving them an escape from their everyday lives. I definitely loved the soothing environment of the spa, and could tell that Shari took extra care to make my hands feel and look beauti-ful while she worked on them.

As a product, Shellac polish is

different from regular polish in that it is actually half nail polish, half gel. Shari explained that it’s kind of like a coat of armor for nails - it doesn’t make them stronger per se, but it makes them more durable, which is why it lasts so long. And unlike regu-lar polish, which needs to air-dry, Shellac is cured by UV light during the manicure, so nails are completely dry as soon as the manicure is done.

As I left Serenity Day Spa sporting my neutral Shellac polish with a pretty shine to it, I was curious to see how the product would hold up. On my way home I stopped for coffee, and as I rummaged through my purse for my wallet, I momentarily forgot that I’d just had a manicure. I was sure I’d have some smudge marks on my nails, but I was shocked when I looked at them and they still looked absolutely perfect. As of writing this a week lat-er, my Shellac manicure is still going strong. I think this product has found its new number one fan.

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There are gems hidden throughout New England, and I had the plea-sure of experiencing Deni’s Closet in Westport on one fine spring day. Nestled into the coastal village area is a shopper’s delight. Greeted by the friendly and knowledgeable manager Bonnie, I felt at home at Deni’s and ready to shop. With ap-parel for every age and taste along with jewels, lingerie and swimwear, it’s the kind of place you want to stop

at, whether you live close by or are passing through on your way to the beach. Deni’s Closet is aptly named because it feels like your own per-sonal closet filled with styles, colors and textures we all want and need. My favorite find was Spanx: some-thing we all need. The store also car-ries these cool one-size-fits-all bras that look like camisoles; brilliant! I found gift items ranging from pic-ture frames to fun clutches as well.

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Pizzico co-owner Daniel Teodoro

TasteSavor the season’s best food and drink

A longtime Providence favorite has opened a second location in Barrington, and has added brick oven pizza to its offerings. Turn the page to read our review of Pizzico.

Fired Up


For over 20 years now Pizzico Ris-torante on Hope Street in Providence has survived and flourished, even as other restaurants in the neighborhood continue to come and go. One reason is its truly extensive, world-class wine cellar. Another more obvious reason has been the consistently high caliber of Pizzico’s food.

Now, Pizzico has brought its fresh, time-proven version of what it terms “Italian fusion” to downtown Bar-rington on County Road. This March, they moved into the space vacated by Chiazza, another Italian restau-rant that had recently closed. Chi-azza’s former chef, Dave Firto, has remained at the helm in Pizzico’s bustling new open kitchen.

The restaurant’s roomy interior has a casual but energetic atmosphere. Large, almost billboard-size black-boards display the daily specials on the wall, along with the names of some of their most-trusted local food purveyors.

By 6pm on a Thursday night, the dining room was just about full. The

menu here in Barrington is the same as the one at Pizzico in Providence, with starter items like Roasted Pear and Gorgonzola on baby spinach; Cranberry and Baby Arugula salad; Tuscan Grilled Pizza (made in their own brick oven); Roasted Tomato and Basil Bisque; plus several antipasti and pasta dishes. We opted first for a very spring-like Potato Leek Soup with bits of chorizo and arugula mixed in. Rich but not too filling, it had plenty of little tangy bits to keep things interesting.

I had the multi-level experience of tasting one of Pizzico’s many beauti-fully blended Insalate ($8-15), with six plump, sautéed ocean scallops topped with a fresh crop of three or four dif-ferent salad greens doused with a light vinaigrette sauce. I chose this item because the menu said the salad was peppered with “crispy-fried prosciut-to” and I wanted to see if toasting up this classic Italian meat would add any-thing. Flavor-wise, the salty taste of the toasted prosciutto was no longer detectable, but it did add a nice little extra crunch.

Through the years, Pizzico has con-tinued to add more dimensions to its menu. It now offers a half-dozen dif-ferent Antipasti with combos like Grilled Jumbo Shrimp stacked with Portobello Mushroom in a brandy and shallot cream reduction ($15.99);

Calamari Fritte with black olives, scal-lions and hot banana peppers in a marinara sauce ($11.99). There are also five different Tuscan Pizzas ($12.99 to $14.99) grilled in Pizzico’s own brick oven–one amenity their Providence kitchen doesn’t have.

If you can’t find an enticing pas-ta dish here at Pizzico, maybe you should be dining at McDonald’s. There’s a dozen to choose from, in-cluding: Penne ala vodka cream sauce ($17.99); Pasta de Zucca, pumpkin-stuffed pasta in a creamy pesto sauce ($19.99); Strozzapreti, “priest-stran-gler” pasta tossed with spicy lamb sausage in a tomato sauce ($24.99); and Lobster Gnocchi stuffed with roasted red pepper and goat cheese, baby spinach, and prosciutto, with a brandy and cream ($26.99).

I chose my entree from the Frutti Di Mare section: a Pan-seared Chilean Sea Bass served over lobster risotto with a saffron shrimp broth ($33.99). The Sea Bass was a generous size and would have made a perfectly fine entree by itself. The addition of the lobster risot-to was almost too richly delicious and in fact, overpowered the milder fish. I took half the risotto home for lunch.

Taste Eat by Rob Mariani

Italian FusionA Providence eatery opens a Barrington location

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Our other entree, Pollo Limone ($21.99), was thinly-sliced chicken breast lightly floured and then pan seared, accompanied by a wedge of grilled polenta, and finished with a delicate sauce of sun-dried tomatoes, capers, lemon and white wine. What I especially liked about this dish was that no one flavor overpowered the others. It was a lovely, balanced blend of tastes, each of which complimented the others.

Other meat dishes on the menu I expect to return for include Risotto al Duck Confete served over creamed spinach and wild mushroom risotto; Funghi con Vitello, tender veal sau-téed with garlic and fresh herbs in a mustard brandy cream sauce; or may-be if I’m feeling carnivorous, Pizzico’s signature Bistecca Pizzico, a 14oz.

serving of “all natural, Certified Angus NY strip grilled, and finished with a roasted garlic red wine reduction and herbed compound butter.”

Desserts are different every day at Pizzico. If you’re lucky, you’ll get to try some of their gelato with flavors like pistachio and hazelnut mocha. With the addition of Pizzico to its neighbor-hood, Barrington now can boast one of Rhode Island’s most favored and respected Italian restaurants.

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Local scallops with wild mushrooms, pickled tomatoes and balsamic essence

Pizzico308 County Road, Barrington

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Taste Drink by Keith Andrade

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If asked to name European coun-tries, you’d probably hit double digits by the time Belgium came to mind. It can be tough to stick out when you’re sand-wiched between the beauty, culture, and cuisine of France and the… uhhh, mmm… German-ness of Germany. If fur-ther pressed to name Belgian beers, you might say Stella Artois or Hoegaarden, but the landscape of Belgian beer is broader and richer than the country’s size may suggest. And for a tour, you don’t have to cross the Atlantic.

The British Beer Company (BBC) Pie and Ale House in downtown Bristol is a place for beer lovers. It’s the only Rhode Island location for BBC, a 13-pub chain concentrated in Massachusetts and New Hampshire. GM and self-pro-claimed “beer geek” Adam Couto helps curate the beverage menu, a diverse se-lection of international beers.

Having worked at BBC’s larger pubs, Couto describes the unique vibe in Bris-tol: “Our customers are diverse – young and old, knowledgeable and experimen-tal – and we draw from Fall River to New-port. Since we’re a smaller venue, it re-ally allows us to talk to customers about beer.” On this day we were talking about Belgian and “Belgian-style” (brewed outside Belgium) beers, and I entrusted Couto with the sampling menu.

Belgian-style beers are generally defined by their yeast and malt char-acteristics, as opposed to hops, giving many of them a light to medium effer-vescence. One of the lightest options on tap is Allagash White from Maine, a mild wheat beer brewed with cori-ander and orange. I preferred the Six

Point Harbinger, an earthier “saison” or “seasonal” beer for those who still want golden color.

Beer in Belgium has a long monas-tic history. A modern-day example is Chimay Grand Reserve Blue, a strong, dark “Trappist” ale. For a beer to be “Trappist,” the brewing must occur in a Trappist monastery with involvement from the monks, and profits must be used to support the monastery or so-cial programs. Beers that fall outside this official definition may be referred to as “Abbey”-style beers, such as rich, dark Brother Thelonious from North Coast Brewery in California.

Any tasting menu has its dessert, and it’s no different when the menu is beer. Framboise Lambic is a fruit beer fermented with raspberries that give it a juice-like, bright red color. Sweet and tart, it’s perhaps not for everyone, but an interesting sample nonetheless. Last but not least was Goose Island Madame Rose, a Belgian-style brown ale from Chicago brewed with cherries in chardonnay wine barrels. This was a selection from “the Vault” or BBC’s off-menu, high-end collection which on this day was opened and shared with patrons at the bar – an example of the care and discourse that bonds BBC with its beer-loving customers.

European TasteSipping Belgian beers

British Beer Company29 State Street, Bristol

401-253-6700

www.bristishbeer.com/bristol

Adam Couto curates the BBC's extensive beer collection


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Taste Connoisseurby Grace Lentini

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After tasting his first good espresso, Empire Tea & Coffee owner CJ Barone discovered coffee house culture in his second year of college. Now, with two coffee house locations, CJ continues to grow and change, just like his beans.

Where do you get your beans?We focus on small estate or growing co-ops for all of our coffees. Once we changed our brewing program to this philosophy it has opened our taste buds up to the differences that exist due to different geographic locations, processing techniques, roasting skill and finally in the choices we make in brewing the coffee.

What are the new trends in coffee?Single cup brewing has become more popular and has been changing the way people interact with their barista. It gives them an opportunity to hear the story about the cup of coffee they are about to drink. Cup brewing gives you the op-portunity to fine-tune each coffee to bring out the flavor that is hidden inside.

What is one piece of equipment every-one should have at home?A gram scale is easily the most impor-tant item we use. We weigh all our beans and water when brewing by the cup. For brewed coffee you need good fresh hot water (205 degrees) and fresh ground coffee (plan for 20g of coffee and 340g of water to make a 12-14 oz cup).

I hear you are starting to roast your own beans. Why now?Four years ago we switched to be-ing a multi-roaster retailer which has been great for us. We've had great access to some of the best beans and the best roast masters in the industry and it has developed our paate and helped us to appreciate the work that goes into making a great cup of coffee. We have always looked for new roasters to add in as a guest supplier and we now have an opportunity to help start a new roasting company.

Are you a coffee purist? Do you only drink it black?Sort of. I do drink my coffee black now just so I can taste the flavor notes and to see how the cup develops as it cools. I've also been known to douse my diner coffee with cream and sugar when I go out for brunch somewhere. Ultimately, I don't think there is a bad way to drink coffee. If you enjoy what you are drink-ing and you are happy, then it was pre-pared correctly.

Cool BeansBringing out hidden flavors

Empire Tea & Coffee58 Aquidneck Ave., Middletown

22 Broadway, Newport

401-619-1388

www.empireteaandcoffee.com

CJ Barone serves up complex flavors in his coffee


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a res t aurant Providing more than 5,000 residents of the East Bay with health-ful, nutritious food while keeping costs low and the community involved - in the form of a large group of commit-ted volunteers - all aided the East Bay Food Pantry in securing a $30,000 Walmart Foundation Grant.

“It was a big ask,” says Anita K. Ran-dall, Executive Director of the East Bay Food Pantry, “we’re a pantry that serves a large area, and a large num-ber of clients. We thought we had a great idea and a great program, but wondered, ‘Will they?’ In the end, they funded us fully, and we’re very hon-ored and grateful.”

The grant helps to support East Bay Food Bank’s Access Nutrition Initia-tive, which enables the food bank to provide healthy and nutritious op-tions, such as whole grain foods, fresh fruits and vegetables, milk and dairy, and high-quality proteins.

One part of the Access Nutrition Initiative, Food4Kids, bridges the gap for schoolchildren who receive free or

reduced-cost lunch when they aren’t in school. “We started with a 10-week summer program. Our food pantry fam-ilies showed that their children qualified for free or reduced-cost lunch, then they were able to pick up a package once a week that included five breakfasts, five lunches and five snacks,” Randall says.

In keeping with the food bank’s mission to “engage, educate and em-power the East Bay in creating a hun-ger-free community”, clients are sent home with tips on how to store and prepare the fresh produce and other foods they receive in order to help them make healthy choices.

With client numbers increasing by nearly 1,000 people per year since the food bank opened in August 2009, it’s a reminder that in addition to gener-ous donations like the Walmart Foun-dation grant, assistance from the com-munity is still needed to help support the food bank’s mission.

For more information visit eastbay-foodpantry.org, email [email protected], or call 401-396-9490.

Taste News Bitesby Amy McCoy

The Gift of FoodWalmart helps those in need

VegetArIAn CookIng ClAss At DeWolf tAVernOn Tuesday, May 14, join DeWolf Tav-ern’s Chef Sai Viswanath and Sous Chef Jennifer Chapman for a veg-etarian cooking class. An assort-ment of dishes will be paired with wines from Jonathan Edwards Win-ery and Newport Vineyards, as well as a Blackberry and Cucumber Col-lins. Class begins at 6:30pm. $55 per

person, limited to 25 people. DeWolf Tavern, 259 Thames Street, Bristol, RI. To reserve a spot, call 401-254-2005. For additional information, visit www.dewolftavern.com.

The East Bay Food Pantry just got a $30,000 grant

Online ExclusiveGet the recipe for DeWolf's Blackberry Cucumber Collins online at thebaymagazine.com


Taste Dining Guide special advertising section

Barrington

PIZZICo 308 Country Road; 401-247-0303. The award-winning fusion and Italian food complements the rustic yet eclectic décor. Come in for traditional Tuscan favorites as well as seasonal in-spirations. 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 service in an upscale yet comfortable atmosphere, try Tong-D. lD $$

Bristol

AgAVe 805 Hope Street; 401-256-1566. Agave presents an eclectic mix of fla-vors and influences, encompassing tapas, Latin food, Southwestern dishes, pizzas, local seafood favorites and even pastas, all with a great view of the wa-terfront. BlD $$

DeWolf tAVern 259 Thames Street; 401-254-2005. Serving contemporary

American cuisine in a historic waterfront setting, DeWolf Tavern is consistently ranked among the best restaurants in New England, and has been nominated for sev-eral James Beard Awards. BlD $$-$$$

green eggs 576 Metacom Avenue; 401-253-3443. Green Eggs is breakfast at its best, offering wholesome ingre-dients served with a dash of whimsy. Come on in for made-to-order omelettes or whole wheat pancakes topped with fresh fruit. B $

JACkY’s gAlAXIe 383 Metacom Ave, Bristol: 253-8818. Whether you’re looking to try a new sushi roll, noodle dish or a fresh seafood entrée, Jackie’s offers a wide variety of Pan-Asian cuisine. lD $-$$

QuIto’s restAurAnt & BAr 411 Thames St.; 401-253-4500. Open March-November, Quito’s offers classic New England seafood choices including fried, baked and sauteed options alongside a creative cocktail menu. lD $$

tHAMes WAtersIDe BAr & grIll 251 Thames Street; 401-253-4523. En-joy all your seafood and pub favorites

– from lobster rolls to half-pound burg-ers, from pizzas to pastas – in an incom-parable waterfront setting overlooking Bristol Harbor. lD $-$$

Portsmouth

15 PoInt roAD 15 Point Road; 401-683-3138. If you’re not too entranced by the breathtaking view of the Sakonnet River, be sure to try the seafood, poultry and beef dishes that make up 15 Point’s sig-nature selection. Traditional yet innova-tive cuisine at its best. D $$-$$$

fIelDstones grIlle 980 East Main Road; 401-293-5200. The casual and lively atmosphere of Fieldstones is perfect for family dining, seven days a week. Choose from pizzas, pas-ta, seafood, steaks or their specialty fajitas, all made with the freshest ingre-dients. lD $-$$

sCAMPI 657 Park Avenue; 401-293-5844. Enjoy a huge over-stuffed lobster, veal parmigiano and other fresh seafood and classic Italian dishes while overlook-ing the waterfront. Have a cozy dinner with family or meet up with friends in the lounge, which offers a full service bar. lD $-$$$

Providence

CAV 14 Imperial Pl.; 401-751-9164. The New York Times’ choice as one of Provi-dence’s five best restaurants, CAV’s contemporary, award-winning cuisine is available for lunch and dinner daily. They also feature Saturday/Sunday brunch. BrlD $$-$$$

Seekonk

1149 BAr & grIll 965 Fall River Av-enue; 508-336-1149; also 1149 Division Street, Warwick/East Greenwich line; 401-884-1149. Metropolitan chic comes to the suburbs – its second location of-fers delicious food and cocktails in a ca-sual setting. Daily drink and appetizer specials. BrlD $-$$$

DIPArMA ItAlIAn tABle 940 Fall River Ave.; 508-336-9222. Bringing great Italian cuisine from Cape Cod

to Seekonk, be sure to try the House Special DiParma Classic Trio and Clam Chowder, also serving brunch on Sun-days. BrlD $$-$$$

South Dartmouth

BlACk BAss grIlle 3 Water St.; 508-999-6975. Take the whole family out for lunch or dinner on Tuesdays when the restaurant donates 10% to local charity. Enjoy their wide selection of seafood in-cluding Portuguese style mussels com-plete with garlic, onion, chourico, kale and lager finished with red chile oil. lD $$

Tiverton

BIstro 524 524 Main Road: 401-816-5521. This 60 seat French American style bistro boasts simple yet elegant comfort food. Enjoy Roasted Littlenecks or dig into the Bistro Grilled Steak for heartier fare. BrlD $-$$

tHe BoAt House 227 Schooner Drive; 401-624-6300. Enjoy views of the Sa-konnet River as you sample fresh sea-food and local produce. The award-win-ning clam chowder and prime waterfront location make this a quintessential New England restaurant. D $-$$$

Warren

feDerAl HIll PIZZA 495 Main Street; 401-245-0045. It’s all about the dough at Federal Hill Pizza. Their brick oven pizzas are a crowd pleaser but they also have enough pastas, salads, burgers and wraps so everyone leaves satisfied. lD $-$$

sIMPlY DeVIne 125 Water Street; 401-246-2340. Located in a historic mansion in Warren’s waterfront, this restaurant and full service catering company spe-cializes in weddings, corporate events and private parties. D $$-$$$

trAfforD 285 Water Street; 401-289-2265. While the beautiful water-front deck is charming, the eclectic menu is Trafford’s specialty. The fresh seafood and seasoned wood grilled entrees are bold enough to match the decor. lD $-$$$

key B breakfast Br brunch l lunch D dinner $ under 10 $$ 10–20 $$$ 20+

Persimmon 31 State Street, Bristol; 401-254-7474. Owner and chef Champe Speidel is a three-time James Beard award semi-finalist and it is no wonder. With an intimate atmosphere of 38 seats, Persimmon creates American cuisine that coin-cides with the seasons and surely your tasebuds. D $$-$$$

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GalleryThe best of May’s art and culture

All Things WoolyMay 18: May 18: Rhode Island’s only wool and fiber festival comes to Coggeshall Farm this month. Join fi-ber and textile enthusiasts from all over the Northeast at the 7th An-nual Rhode Island Sheep & Fiber Festival. Watch artisans demon-strate traditional and contemporary fiber arts; watch a sheep be sheared by hand; learn an old-fashioned skill like milking a cow or cheesemaking

in a workshop; purchase textile sup-plies, equipment and gifts; enjoy kids’ crafts and games; win a prize in the vendor raffle. Visitors can even help with 18th century farm work! With a bit of history and lot of fun, it’s a great experience for everyone in the family. $8 adults; $5 seniors and chil-dren; children under 3 free. 9am-5pm. 1 Colt Drive, Bristol. 401-253-9062, www.coggeshallfarm.org.

Coggeshall Farm celebrates fiber arts this month


Gallery Calendar by Erin Swanson

MayMay 1: Rehoboth’s Carpenter Museum has a collection of 5,000 artifacts, ar-chival materials and photographs that date back to 1884. If you’d like to get involved or learn more, come to the Annual Meeting and Potluck. Bring a dish to share. Free. 6pm. 4 Locust Av-enue, Rehoboth. 508-252-5718, www.carpentermuseum.org.

May 1-29: An all ages Chess Club meets every Tuesday and Wednesday at Rogers Free Library. Learn new skills or simply play a game or two. The club is appropriate for all skill levels. Go on-line for a full calendar. Free. Tuesdays 4-5pm; Wednesdays 6-8pm. 525 Hope Street, Bristol. 401-253-6948, www.rogersfreelibrary.org.

May 2-5: Roger Williams University’s Performing Arts Center will be alive with energy during its Dance Theatre In Concert. Enjoy new works by students, faculty and guest artists. $5-$10. 2pm & 7:30pm Saturday and Sunday; 7:30pm Thursday and Friday. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

May 2-26: Tennessee William’s The Rose Tattoo comes to life on stage at 2nd Story Theatre. The bawdy tale focuses on an Italian-American widow named Serafina who rediscovers her-self in the wake of her husband’s death. $20-$25. 3pm, 7pm & 8pm show times. 28 Market Street, Warren. 401-247-4200, www.2ndstorytheatre.com.

May 2-30: Every Thursday morn-ing, Barrington Books hosts Chil-dren’s Story Hour in its charming children’s section. Miss Margie reads theme-related books geared towards preschool-aged children, followed by craft time. Free. 10am. 184 Coun-ty Road, Barrington. 401-245-7925, www.barringtonbooks.com.

May 2-30: Bring your guitar or just your listening ears: Thursday night means it’s Open Mic Night at Tinker’s Nest in Warren. It’s the perfect time to

finally perform that song you’ve been secretly perfecting at home for weeks. Free. 9:30pm. 322 Metacom Avenue, Warren. 401-245-8875.

May 3: Pianist and singer Michael DiMucci and Linden Place Museum’s own Josh Groban, will perform a Fri-day evening concert fundraiser in the ballroom. Tickets should be reserved in advance by calling the museum. $12-$20. 7:30pm. 500 Hope Street, Bristol. 401-253-0390, www.lindenplace.org.

May 3-31: Drop by The Coffee Depot on a Friday night for Open Mic Night. Try your hand on stage or just relax with a coffee and a snack while listen-ing to some talented local performers. The spot is popular with both college students and an older professional crowd. Free. 7-10pm. 501 Main Street, Warren. 401-608-2553.

May 4: Did you know that the Audubon Environmental Education Center is free to the public on the first Saturday of each month? Citizens Bank Foun-dation Free Family Fun Day features crafts, nature stories, hikes and more for adults, teens and children. Free. 9am-5pm. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org.

May 4-25: Saturdays bring the weekly Figure Drawing Workshop at Sandy-woods Farm. Most sessions will offer a nude or semi-nude model so the work-shop is for ages 18 and above. Paint, draw or sculpt; no instruction will be provided. $14. 9am. 43 Muse Way, Ti-verton. 401-241-7349, www.sandy-woodsfarm.org.

May 5: Join Friends of Ballard Park on a Bird Walk with expert birder Lauren Parmelee. Learn about bird identifi-cation by sight and sound. Bring bin-oculars if you have them. Meet at the Wickham Road entrance across from Rogers High School. $5. 8-9am. 226 15 Wickham Road, Newport. 401-619-3377, www.ballardpark.org.

See What’s Cookin’ In PortsmouthMay 10: Homeowners open their doors to the public for the seventh annual Hidden Kitch-ens of Portsmouth Tour. This interesting tour is a fundraiser for the Portsmouth Public Edu-cation Foundation, a citizen group which pro-vides grants to teachers in the Portsmouth Pub-lic School District. Seven private kitchens will be open all day long so that ticket holders can pop in and out of the homes, perusing at their leisure. The kitchens were hand selected for their features and varied locations throughout the town. At each stop, visitors will be treated to tastings from local restaurants, caterers and merchants so be sure to come hungry. Tickets can be purchased online in advance or on the day of the tour between 11am and 4pm at Clements’ Market, 2575 East Main Road in Portsmouth. $30. 11am-7pm. 401-862-4447, www.portsmouthedu-cationfoundation.org.

Peek inside some beautiful Portsmouth homes on May 10


Ornamental and Shade Tree Specialists

T.F. Morra Tree Care, Inc.

• fine hand pruning • tree preservation • hazard tree removal • tree evaluation & diagnosis • shade and specimen tree planting

401-331-8527 • www.tomstreecare.net

We focus on all of your child’s needs...

Deborah, M. Raposa, Dir. • Licensed by RI DCYF & Dept. of Ed.All Teachers are Certified by the American Red Cross in CPR & First Aid.

Sakonnet Early Learning Center, Inc.

Celebrating Over 25 Years

of Quality Child Care

(401) 624-6327 • 752 East Rd., Tivertonwww.sakonnetearlylearningcenter.com • email: [email protected]

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Summer Camps Available for All Ages

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House and garden by Alan Ayckbourn • May 16–June 30

May 6: The Massasoit Historical Asso-ciation, incorporated in 1907, collects and preserves historical data and rel-ics for the town of Warren. The public is invited to attend the May Meeting at the Maxwell House to learn about upcoming events. Free. 7:30pm. 59 Church Sreet, Warren. 401-245-0392, www.massasoithistorical.org.

May 7-28: Head to Wally’s Tap House every Tuesday night for Stump! Triv-ia. This team trivia contest will test your knowledge on a variety of sub-jects from anatomy to literature to history. Winning teams go home with prizes so bring your smartest friends. 8pm. 13 Crandal Road, Tiverton. 401-624-1212, www.stumptrivia.com.

May 9-12: The Mt. Hope High School Masqueraders present their spring musical Hello, Dolly! The show was first produced on Broadway and has won numerous Tony Awards. $10-$15 at the door. Discounted tickets available online through May 8. 7pm Thur-Sat; 2pm Sun. 199 Chestnut Street, Bristol. www.huskyzone.org.

May 11: The sun is shining and you’re itching to get out in the garden. Join Blithewold Mansion for Mornings in the Vegetable Garden. Learn about high-yield succession plantings, space-saving growing techniques and more. Free with admission. 10:30am. 101 Ferry Road, Bristol. 401-331-6060, www.blithewold.org.

May 15: Dance the night away or just come to listen to live music at Sandywoods Farm’s Monthly Contra Dance, held on the third Wednesday of each month. All dances are taught by an experienced caller. $3-$6; $14 for families with children under 16. 7-10pm. 43 Muse Way, Tiverton. 401-241-7349, www.sandywoodsfarm.org.

May 16: Head to the Newport Art Musuem for Read/Eat/Chat. The art-themed book club meets the third

Thursday of each month. This month they discuss Thomas Hoving’s False Impressions. Bring a lunch. Free for members; $5 non-members. Noon. 76 Bellevue Avenue, Newport. 848-8200, www.newportartmuseum.org.

May 18: Common Fence Music will celebrate local Aquidneck Island Farming by inviting Susan Werner to its stage. Werner’s latest CD, Hay-seed, focuses on farming, farm-to-ta-ble, herbicides and food safety. $25-$28. 7pm doors; 8pm show time. 933 Anthony Road, Portsmouth. 401-683-5085, www.commonfencemusic.org.

May 22: If you’re a creative kid age 11 or above, come to Tiverton Library for the exciting Comics Creation Workshop for Teens. In conjunction with the Providence Comics Consor-tium, you’ll learn all the tricks of the hilarious trade. 4pm. 238 Highland Road, Tiverton. 401-625-6796, www.tivertonlibrary.org.

May 25: Join the Audubon Society for Pebbles of Purgatory Chasm, a sea-side excursion in Newport. Explore one of Rhode Island’s most spectac-ular rock formations and discuss its geological history. Intended for adults. Registration required. $8-$12. 10am-12pm. Hanging Rock Road, Newport. 401-245-7500, www.asri.org.

Gallery continued...

Got a cool upcoming event?

Send the details, with plenty of advance warning, to

[email protected]

Online ExclusiveFind more statewide events on our website at www.thebaymagazine.com


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When Tiverton High School student Carrie Monroe started brain-storming on her senior project, she knew she wanted to incorporate both her lifelong passion for theater and her goal to work in special needs education. The project, a graduation requirement in Tiverton, encourages students to under-take a “learning stretch,” working with a mentor, and presenting a finished prod-uct at the end of the academic year.

Carrie decided to mount a stage production in her community, her first undertaking from the director’s chair. She approached her own direc-tor, Boston-based Emerald Theatre Company co-founder Scott Saposnik, about overseeing the project. “His level of professionalism opened up the theater for me,” says Monroe on her decision to ask Saposnik to mentor her project.

Monroe knew she wanted to put on a show that was family-oriented, and decided on a production of Louisa May Alcott’s classic Little Women. To raise funds for the play, Carrie baked over 95 pies and sold every last piece, with the community coming out in huge sup-port of her directorial debut to benefit the Autism Awareness Foundation.

When finding a venue, Carrie’s self-less community service efforts came into play. A long-time volunteer at Circle of Friends, a monthly social

event held at the Little Compton Community Center for people with disabilities and their families, the LCCC gladly donated the space.

After months of initial planning, Monroe held auditions in January. A long-time actor but first time director, Carrie said the process has given her a new sense of confidence in herself. She has been humbled by all of the community support she’s received.

Billed for the first week in May, the production is fast approaching and Carrie could not be more eloquent and excited when speaking about her hard work coming to life on the stage. “There’s an adrenaline rush,” says Monroe, “and of course some jitter bugs.” With lines learned and costumed dress rehearsals, Carrie has watched an idea over a year in the making become a reality that she’s excited to share with her community.

From the Director’s ChairA senior project turns into a production

Gallery On Stage by Sarah Bertness

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Little WomenMay 3-5

Little Compton Community Center

34 Commons,Little Compton

401-297-1142

www.lccenter.com/calendar.html

Carrie Monroe directing a dress rehearsal of Little Women, her senior project at Tiverton High School


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Art AbstractedClassic New England takes a new form

Gallery Artistry

In the summer, Phyllis Dobyn Ad-ams balances her small Boston Whaler, along with a dog or two mid-craft, and navigates the Westport River. She pulls up to a sandbar, sets up her easel, and takes a dip now and then, combining the two favorite activities of her third life, painting and swimming.

One of nine children, native and resident of Westport Phyllis Adams has raised three sons, many pups and seabirds like the enigmatic piping plover to a fantastic level in acrylics and oil.

A former computer software man-ager, she retired to embark on the riv-ers, which lead to painting. She gave up software for softer colors, taking art classes and selective seminars.

She shares painting space with three other artists at The Paint Studio and Gallery on Thames Street in Bris-tol. Phyllis has received a recent com-mission from Yale University, her art is displayed in two states and her stu-dio will be participating in the annual Bristol-Warren Art Nights for 2013 where she will be a featured artist.

Her art evokes the natural beauty of coastal New England. The ocean, beaches and wildlife are constant mo-tivation. Phyllis pares down the sub-ject to find the essence of its matter by abstracting shapes and exagger-ating color. Color and languid form is her language of expression. “To me,

straddling the edge of realism and ab-straction is the most exciting and chal-lenging aspect of my art,” she says.

On the other hand, she doesn’t take herself too seriously. Her art reflects the humorous side of things. “We all have angst, as they say, but I choose to paint the joy and beauty I see in the world around me,” she adds.

Countless hours on the Westport River, the beach and the dunes is her painter’s version of “Write what you know.” “When I started out, my art-work was realistic. But over time, it has evolved and now reflects my in-terpretation of the subject matter and not an exact rendering,” she adds. “I want my art to continue to evolve, which is the exciting and challenging aspect of my relationship with art, I’m never sure where it will lead.”

When she is in her “zone,” she stops thinking, loses herself in the moment and paints intuitively. This is the state of mind that every artist strives for – a wonderful feeling, fol-lowed by a good painting. There is another side to this, however, as she explains, “When you are struggling and overworking a painting, (it) can be very frustrating.

“Painting is like baseball,” she says. You don’t hit it out of the park every time, I guess when that time comes, then I will think I am pretty good.” www.pdobbynadams.com.

by James Merolla

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Phyllis Dobyn Adams in her Bristol Studio


Taste Test by Caley MacDonald

Unique from other competitors in this category, Agave provided us with a fajita-style chicken wrap. Lightly seasoned, the chopped chicken is mixed with the perfect ratio of peppers, onions and cheese, and wrapped in a soft flour tortilla. Both red and green peppers add a spicy yet sweet kick that really brings this dish to life. 805 Hope Street, Bristol. 253-1566.

Tallulah on Thames created our favorite taco yet. These perfectly seasoned chicken tacos include a layer of fresh avocado and chopped onions, all in a warm corn tortilla. We thought the side of pickled radish and lime really made the dish! A must-try on your next trip to Newport. 464 Thames Street, Newport. 849-2433. www.tallulahonthames.com.

When it comes to flavor, Nacho Mamma’s soft shell chicken tacos are anything but simple. The meat is seasoned to perfection with a spicy Jamaican jerk spice that contrasts perfectly with the sweet mango salsa and ginger-cabbage cole slaw. These savory tacos are topped with crispy garlic chips, adding a Caribbean twist. 76 State Street, Bristol. 401-396-9588. www.nachomamasri.com.

If you are looking for traditional beef taco, look no further than Tito’s Cantina. With a crispy taco shell, chopped lettuce and shredded cheese, this taco left us nostalgic for our childhood. The savory flavor of the seasoned beef paired with the fresh top-pings will not disappoint any fan of this classic dish. 1379 Fall River Avenue, Seekonk. 508-336-2400. 651 West Main Road, Middletown. 401-849-4222 www.titos.com. P

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Simple and Fresh

Pickled Pink

Sweet and Savory

Going Old School

Cinco de Mayo InspiredWhat better way to celebrate Cinco de Mayo than to treat yourself to a delicious Mexican meal? To get us in the spirit, we traveled across the Bay to sample an

array of unique dishes, each offering a twist on traditional Mexican cuisine.

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License #:B 15068© 2011 Century 21 Real Estate LLC. CENTURY 21® is a trademark licensed to Century 21 Real Estate LLC. An Equal Opportunity Company. Equal Housing Opportunity.

Each office is independently owned and operated. All information deemed reliable but not guaranteed. Prices subject tochange. If your property is currently listed with a real estate broker please disregard this offer.

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This House has It All! JoAnn Silva 401-439-8861

Celebrating the #1 C21 Office in RI!CongRATulATionS To ouR All-STARS FoR 2012!

Ryan Fonseca – C21 Diamond Award • Mary Jo Tavares – C21 Emerald AwardBarbara Hanaway – C21 Ruby Award • Sandra Sullivan & Roseann Dugan – Multi-Million Producers

We have our customers to thank!

the bay may 2013

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