the bay april 2015

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

Barrington: Fantastic location! Sunny open floor plan, vaulted center island gourmet kitchen--gran-ite-ss-lots of kitchen luxuries! Vaulted media room, family room FP & wet bar, library, rec room, mud-room/laundry, private acre w/pool, heated cabana w/full bath, patio & lawns. $1,289,000

Barrington: Perfect one level living overlooking Barrington river. open plan, tall ceilings, park-like private grounds, screened porch, patio, garden, shed, well and sprinklers. glorious sunsets, brought and cheerful custom ranch, freshly painted exte-rior. rare Find! $574,000

Barrington: resort living: Steps to beach, ri Country Club (1st tee)! gracious georgian Colo-nial: 6600 sqft, 3 elegant levels. Huge EiK, 6 beds, 3.5 baths. Enormous LL family rm & office w/hard-woods. 4FP’s, MBr w/deck.1.5+ park like , 3-car garage, new boiler! $1,950,000

Barrington: Elegant colonial on cul-de-sac in desirable Barrington Lawns, completely updat-ed. Kitchen with cherry cabinets, granite coun-ters, master suite features custom glass walk in shower,18x26, cathedral family room has brick fire-place/gas insert. oak floors. $525,000

Barrington: Move right in to this 3 bed 2 full bath Cape. Hardwoods, finished basement in desir-able Country Club Plat! Walk to shops, library, bike path, water. nayatt School district. Fenced yard. $499,900

BriStoL: Pride of ownership shines through in this spacious and sunny home. Completely renovated. nestled at the end of a Cul-de-sac yet convenient to everything! gleaming hardwoods, front and back decks, master bed w/ private bath and balcony. adorable! $295,000

Barrington: You’ve been waiting for this one! Spectacular renovation of 4-bed colonial off ad-ams Point. Expanded custom kitchen w/ granite & high-end stainless appliances. Updated main & 1/2 baths, new high-eff heat, open Fr w/gas fpl, stone patio..too much to list! $789,000

Barrington: Beachfront on narragansett Bay! Pure elegance and grace. this 1920’s homestead offers high ceilings and beautiful details. a perfect blend of style, comfort and convenience. Lovely gardens. acres of lush grounds lead to the shore. Easy walk to riCC. $3,500,000

BriStoL: Enjoy scenic vistas from this 4 bedroom, 3.5 bath 2005 designer home. Sunlit living room with soaring cathedral ceilings and fireplace. open loft, cook’s kitchen with center isle, walk out Lower level with bedroom, bath and family room for possible au pair or guest quarters. Walk to water! $429,900

259 County RoadBarrington

401.245.9600

Rhode Island’s Real Estate Company® ResidentialProperties.com

April 2015 | The BAY 3

This Month14 Living HistoryHow reenactors are keeping Rhode

Island’s heritage alive and well

17 Up Your Culinary GameArea chefs disclose their secrets for

easy and delicious cooking

Every Month5 Editor’s Note/Letters

7 The BuzzAn old-timey pharmacy experience in Warren

8 On the Bay 10 Bay Views

21 Live WellA Somerset couple rebuilds their dream home

22 Home Style 24 Style Connoisseur 25 Whole Body

27 Shopping

29 TasteThe Aviary restaurant soars in Swansea

31 Review 32 Taste Connoisseur 33 News Bites 34 Rhody Bites

37 GallerySpring has sprung – get out and enjoy it!

38 Calendar 40 On Stage 41 Artistry

42 Taste TestSay cheese, then open wide. This month we’ve got four

great mac and cheese dishes from around the Bay.

29

ContentsApril 2015

14

On the cover: Middletown’s Newport Cooks. Photography by Michael Cevoli.

Pho

tog

rap

hy b

y (L

) B

rad

Sm

ith,

(R

) R

uper

t W

hite

ley

History is alive at the Coggeshall Farm Museum Fresh dining at the Aviary in Swansea

4 The BAY | April 2015

138 wayland ave. providenceopteyewearboutique.com 401.490.0200

trunk showapril 25th

April 2015 Ad.indd 1 3/9/15 3:56 PM

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

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

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

www.thebaymagazine.com@TheBayMag

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

Audited by:Member of:

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre@JeanetteSTP

Account ManagersLouann DiMuccio-Darwich: [email protected]

Shelley Cavoli: [email protected]

Ann Gallagher: [email protected]

Kristine Mangan: [email protected]

Dan Schwartz: [email protected]

Elizabeth Riel: [email protected]

Kimberly Tingle: [email protected]

Stephanie Oster Wilmarth:[email protected]

Contributing WritersKeith Andrade: @AndradeK

Erin BalsaAlastair Cairns

Claire Flanagan

Andrea E. McHugh: @NewportStyle

Jamie Merolla

Nina Murphy

Kelly Payton

Bill Rodriguez

Johnette Rodriguez

Mike Sullivan: @M_A_S_I_I

John Taraborelli: @JohnnyTabs

Cindy VanSchalkwyk

Contributing IllustratorLia Marcoux

Creative DirectorJulie Tremaine@JulieTremaine

Digital EditorTony Pacitti@TonyPacitti

Managing EditorGrace Lentini@Gracie_NomNom

EditorElyena de Goguel

Art DirectorMeghan H. Follett

Assistant Art DirectorVeatsna Sok

Advertising Design DirectorLayheang Meas

Graphic DesignerCaitlin Musso

Contributing PhotographersMichael CevoliBrian DeMelloForce 4 Photography Judith Gardner

Janice Lee KellyTony PacittiBrad SmithRupert Whiteley

InternsCharlotte AbotsiCourtney DanforthEmily DaveyEyram Fiakpui

Jordan LaRoseAshlyn MooneyMorgan PekeraNicolas Staab

Contributor

British-born Rupert Whitely

is a self-taught photographer

who regularly shoots The

Bay’s food and drink stories.

He does most of his work for

weddings and at large events

overseas. “The travel is great,”

he says. “I get to visit some

really cool destinations.” This

month, Rupert went to Swan-

sea to photograph The Aviary

for our dining review. “I love

the observation,” of photog-

raphy, he says, “and that I get

to interpret things the way I

see them.”

Rupert WhiteleyPhotographer


Handmade

silver jewelry by

Amie Plante

Come and

try on this

unusual jewelry!

C E L E B R A T E S P R I N G !

(508) 673-0561 Swansea Crossing Plaza ~ Swansea, MA 02777

www.plantejewelers.com

www.prescottpoint.com401.845.9600 2547 West Main Road, Portsmouth

Open Fri., Sat. & Sun. 12-4pm

Prescott Point offers the feel of a Private home with the benefits of condo living!

2 car garage

first floor master

bedrooms

solid wood cabinetrY

hardwood floors

decKs, Porches, & walKoUt basements

Editor’s Note

I don’t know about you, but I love to cook. I especially love to cook for people. Give me a house full of guests, flowing bottles of wine and plates of delicious food and I’m in heaven. But, try as I might, I’m no Martha Stewart. I’m not making chateaubriand for my dinner parties. With the trend that’s happening in East Bay kitchens right now, though, I just might be soon. Gone are the days when the only way you were getting DeWolf Tavern’s food into your fridge was to bring home leftovers from the restaurant. Some of the area’s best kitchens are now of-fering cooking classes, teaching their

time-honored techniques and offering them up to anyone who likes to eat dinner and has an evening free. This month, we venture into local restau-rants for culinary lessons in good taste. Yes, DeWolf Tavern let us in, but no, they didn’t divulge the secret of that Lobster Popover. Cheers.

Learning Good Taste

PoeTry for The PeoPLeThank you, as always, for your kindness and all you have done to support Free Poetry Events here in Rhode Island [“Their Words are Poetry,” March 2015]. Please accept this virtual hug of thanks from all of us. Lynnie Gobeille origami Poems Project

raise a GLassThank you so much for featuring Justin and me as your Taste Connoisseurs last month [“The Perfect Pairing,” March 2015]. We have had so much positive feedback regarding the piece and we couldn’t be more pleased with how it turned out. Christin aarons Wine Buyer & sales Manager Grapes & Grains

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

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

find us on facebookReach out to us at The Bay Magazine

from our readers


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, Cardiology, Ophthalmology, Avian/Exotics & 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 Street at the intersection of Rts 6 & 136

Swansea, MA 02777508.379.1233www.bsves.net

Bay State Veterinaryemergency SerViceS

24 Hour EmErgEncy SErvicE

A DIFFERENT DEALEVERY DAY OF THE WEEK

25% OFF FOOD WHEN YOUR HOMETOWN IS FEATURED

50% OFF APPETIZERSSUNDAY-FRIDAY*

4-6PM & 8PM-CLOSE*FRIDAYS 4PM-CLOSE

SEE WEBSITE FOR SCHEDULES AND DETAILS:

www.ChapelGrilleRI.com

3000 Chapel View Blvd. | Cranston, RI | 401.944.4900

BEST-IN-CLASSINGREDIENTS

STEAK & CAKE


Come in for a cabinet at Delekta Pharmacy in Warren

The BuzzPeople and places on the bay

Same As It Ever WasLike the old saying goes, the more things change the more they stay the same. That fits Warren’s Delekta Pharmacy, who has been filling the prescriptions and cabinet cravings of Rhode Islanders to a tee for generations. Turn the page to read about this living time capsule.P

hoto

gra

phy

by

Tony

Pac

itti


Buzz on the bay

Delekta Pharmacy has been operating in Warren since 1858. At least that’s what the sign says. Owner Eric Delekta can trace his family’s ownership of the business to the 1940s. Along the walls are heirlooms of how things were back in the day; old photos, glass jars that once housed the ingredients pharmacists used to mix and match before pills were mass-produced, even an old tattered recipe book for prescriptions.

“It’s been challenging because of changes in the business,” Eric says, but offers proudly that they are still, first and foremost, a pharmacy. “There used to be five of them right around here. Back then there was a pharmacy on every corner.”

Admittedly when people think of a pharmacy now they think of rows of Tylenol, Hallmark cards and makeup, not a small family business with an ice cream counter. There are some prescriptions you can’t get filled at CVS, and mine was for an ailment Delekta is uniquely suited to handle. After eight years as a Rhode Island resident I had yet to try a coffee cabinet.

“We have one customer who drives all the way from Westport for our coffee cabinet,” says Bob Daignault, who works the fountain three days a week. Their cabinets come in four flavors – coffee, vanilla, chocolate and strawberry – and all of the syrups are made in-house with a recipe roughly a century old.

In the time I was there, two older gentlemen came in; one to pick up a prescription, the other to get his coffee cabinet.

“I’ve been coming here 65 years,” Jack Flynn tells me while Bob mixes his drink. He tells me about the time Warren won a big game against Bristol and how Eric’s grandfather gave everyone on the team the choice of a free cabinet or sundae. He jokes with the other old timer about playing baseball when they were in high school. As I watched them at the ice cream counter I realized that I had stumbled upon a moment that perfectly embodies all of the Delekta Pharmacy’s charm. It’s a place where people go to feel better, one way or another. And speaking for myself, that coffee cabinet made me feel great. 496 Main Street, Warren. 245-6767. –Tony Pacitti

There has always been something undeniably cool about vinyl. I mean when was the last time someone who wasn’t a 14-year-old wearing JNCOs in 1998 bragged about their CD collection? Exactly.

On Saturday, April 18 In Your Ear in Warren will be participating in Record Store Day. Like a chill Black Friday for audiophiles, Record Store Day is proof that vinyl never died, it just went underground for a generation like a brood of analog cicadas, reemerging after its natural predators, the rugged cassette and the smarmy Compact Disc, were proven to be no better than the 8-tracks and MiniDiscs that failed before them.

Each year, major and independent labels release a slew of limited edition RSD exclu-sives and vinyl re-releases. Many participating shops will have a marked down selection of used stock, as well as host special in-store events.

The goal of Record Store Day is to get people out to local shops, not just for the business, but to engage as a community of music lovers. The people who have worked hard to survive the decline of physical music sales aren’t just clerks, they’re curators of culture. Best Buy might carry vinyl, but can it help you get into Captain Beefheart? 462 Main Street, Warren. 245-9840, www.iye.com –Tony Pacitti

Good to the Last Drop

High Fidelity HolidayLocal independent shops participate in annual Record Store Day

Delekta Pharmacy is a trip to the Warren of yesteryear

Vinyl ForeVer

From Page 7

Pho

tog

rap

hy b

y To

ny P

acit

ti

Celebrate Record Store Day at In Your Ear in Warren

Bob Daignault pours a mean coffee cabinet


Known to many women in the East Bay as a doctor of obstetrics and gynecology at Ob-Gyn Associates in East Providence, Colleen Cavanaugh is also the visionary behind Part of the Oath, a non-profit dance company she founded in August 2012. Its mission is to engage, educate, enrich and empower the Rhode Island community on health and social issues through the performing arts.

Ballet lessons at the age of four ignited Colleen’s lifelong passion for dance.

She completed her senior year of college in a dance exchange program at Connecticut College and graduated from Wheaton College with a B.A. in Art History. Fueled by her passion, Colleen moved to New York City and spent the next eight years as an employed “work-ing” dancer including a summer abroad with a Paris dance company.

When the Cranston native decided to explore a career beyond dance and pursue a degree in physical therapy her interest led to medicine. While at Brown Medical School, Colleen returned to dance throughout her residency years and eventually began choreographing for local dance companies including her own Cavanaugh and Dancers, along with Festival Ballet Providence and Island Moving Company. She is a recipient of three Rhode Island State Council on the Arts Fellowship Merit Awards in Chore-ography. www.partoftheoath.org.

In the third year of med school when I rotated through Ob-Gyn, I really liked it. I like the diversity of medicine and

continuity of care. I’ve been in practice 20 years. My patients walk in and I know them. I’ve delivered their babies, some-times grandmothers or daughters come to me, so I am part of their family. I also really like surgery. When I am operating I am in a zone. It is kind of like dance. I am completely in the moment following technique but if I need to adjust I can. I love that focus and I love working with my hands.

My life had been separate. I was a doc-tor and a choreographer. As I was get-ting older the two worlds were starting to integrate because of the Hippocratic Oath which doctors take after medical school. There is a reference to medi-cine being an art form, “I will reverence my master who taught me the art. I will teach them my art without reward or agreement,” and for me the Hippo-cratic Oath is an extension of me using choreography and the performing arts to help create a healthier society with my dance company, Part of the Oath. Another reason I do this outreach is af-ter my father died when I was six years old I hid in my books and was not very demonstrative, but the arts saved me. I was able to express myself and grow through dance. I loved performing. As soon as I got on stage I was com-pletely comfortable and free, and I felt I could fly.

I started to choreograph when I was in residency. I started making pieces for dif-ferent companies. The choreography was

more gratifying to me than the dancing. It was composition, color, music, many parts of my brain were working and I would be inspired all the time

One of the programs we perform, which is very dear to me, Voices of Beauty is choreography set to the spoken word and poetry of four young women we started working with from The Mount Hope Learning Center in Providence. It is about body image, obesity, eating disorders and the influence of media. On a visceral level this is another way of teaching and communicating and taking away the shame. For younger audiences we also have KidDance which features

contemporary dance to Chicken Little, which is about bullying and Dancing Bug which focuses on science.

I wear many hats: choreographer, direc-tor, promoter and grant writer. I work with health care providers and schools to book performances. I will make con-tact with a principal or a school nurse. I am always trying to identify and apply for grants to help with funding to keep the company going and pay our danc-ers. Finally I can make art and help com-munities with the mission of education about health. I used to not talk about my art. But I am no longer embarrassed to say this is who I am. –Nina Murphy

Buzz on the bay

get a good run or walk in while grooving to some music and benefitting Ti-verton’s Amicable Church. The 3rd Annual Moving to the Music 5K is held in con-junction with Amicable Church’s Mind, Body, Spirit 2015. The program consists of a six-week Sunday service series during Lent and activities during the week. Last year’s program included mindfulness meditation, yoga, tai chi and Therapeutic Touch classes as well as walking and running groups. Leashed dogs and strollers are welcome. Register by April 1 to receive a Moving to the Music long sleeved shirt. $20-$25. April 18. 9am. Amicable Congregational Church, 3736 Main Road,

Tiverton. 401-624-4611, www.amicablechurch.org.March of Dimes presents its annual walk, the RI March for Babies 2015, and it

promises to be a fun day out with people who share a passion for improving the health of babies. Join the event and walk with a team of friends, family or cowork-ers to raise money for families and babies right here in our community. March of Dimes works locally, nationally and globally to help mothers and babies to be and stay healthy. April 25, 10am. Colt State Park, Hope Street, Bristol, 401-454-1911, www.marchofdimes.org –Claire Flanagan

Get Out and Do Good

Voices oF The Bay

sweeT chariTy

Pho

tog

rap

hy b

y To

ny P

acit

ti

Pho

tog

rap

hy b

y F

orc

e 4

Pho

tog

rap

hy

Colleen Cavanaugh: Doctor and Dancer One woman’s love for choreography moves a dance company

Colleen Cavanugh (right) shows dancers how its done


William RaveisThe Largest Family-Owned

Real Estate Company in the Northeast

www.WRRealty.comBristol | East GrEEnwich | Portsmouth

wEstPort | nEwPort | ProvidEncE

78 Warner Ave, PortsmouthWonderful water views from this three bedroom, one and a half bath Contempory on Prudence Island. Pri-vacy and tranquility awaits you. Beaches, shell fishing, a community dock and mooring available. A real jewell on Narragansett Bay. Home Warranty included!

$325,000Elizabeth Rene • 401-595-7240

161 South Cobble Hill Rd, WarwickBeautiful private Colonial, set in over an acre of land-scaped and natural surroundings located at the end of a cul-de-sac. Very close to East Greenwich and all high-ways. Cathedral ceilings, two fireplaces, private deck, newly painted and updated.

$429,000Mandie Sullivan • 401-474-1861

652 Wood Street, BristolThe possiblities are endless, reopen a medical facility or rent office space . There is over 8000 square feet of building area, 4500 of warehouse space was converted into medical offices in 1991. Some features include loading dock, central air and handicap access.

$369,900Tery Pedro-Matrone • 401-499-8245

22 Bradbury St, Warren Enjoy this year round or summer three to four bed-room Touisset Point home. You have access to the water and water views. There is a community asso-ciation available. Enjoy activities or peace and quiet at the end of a peninsula.

$475,000Erin Venditti • 401-255-5019

221 Hope Street, Unit #15 BristolLovely waterfront condo in Edgewater on the Bristol Harbor. This two bedroom unit features unobstructed water views of Narragansett Bay to the Newport Bridge, fire placed living room and hardwood flooring. Private setting just steps away from Union St beach.

$425,000Jackie Cranwell • 401- 742-6393

423 Hope Street | Bristol, RI 401-396-9849

3 Freeborn Rd, Bristol Unique opportunity to enjoy country living on Pop-pasquash with marina and yacht club close by. Stately home with granite, hardwoods and open floor plan. Lower level has a walkout to private back yard. Almost an acre on a cul-de-sac bordering a tree farm.

$699,000Sandra Andrade • 401-486-2629

William Raveis is the fastest growing real estate company in New England. The reason is simple: Raveis provides their agents with unprecedented levels of support and technologies, helping them to be some of the most savvy and successful

consultants in the marketplace. To learn more: www.raveis.com/careers_awardwinningteam.asp

Buzz Bay ViewsSmart cookies gathered for the 7th annual Bodacious

Bee, a spelling bee benefit for the Bristol Warren Edu-

cation Foundation. The theme was “Bee Inspired! An

evening of arts and innovation” and was chaired by

Lisa Raiola of Hope & Main. www.bwedfoundation.org

Photography by: Judith Gardner

Martha and DeWolf Fulton, Andrea Rounds, Gina Macdonald

Sara Medeiros, Jay Blackbeard, JillGauthier

Kim Tally, Caroline Marino, Dana DesRoches

Early Bird Special Discount www.lincolnschool.org/camps

Little Lynx (co-ed, ages 3-6) • Acting (co-ed, ages 7-12)

Robotics (co-ed, ages 12-14) • Strings Rock (co-ed, ages 8-15)

Field Hockey (girls, ages 9-14)

Lacrosse (girls, ages 9-14) • Soccer (girls, ages 9-14)

Tennis (co-ed, ages 5-16) • Squash (co-ed, ages 10-17)

EAst Side MOnthly Camp Ad 2015_Layout 1 2/25/15 2:21 PM Page 1

young artist summer camps for kids and teens ages 7–17

continuing education

401-454-6200ce.risd.edu

Baseball • Basketball • Diving Fencing • Field Hockey • Football Lacrosse • Rowing • Rugby • Soccer Squash • Swimming • TennisVolleyball • Water Polo • Wrestling

Sponsored by the Brown University Department of Athletics and Brown University School of Professional Studies.BROWN UNIVERSITY SPORTS CAMPS ARE OPEN TO ANY AND ALL ENTRANTS.

An exceptional camp experience for boys and girls of all ages and skill levels, led by Brown University’s varsity coaches, their staff and current Brown athletes.

SAVON SHOES

Looking for new shoes or have an extra wide foot? SAVON shoes has it all.

1720 Mineral Spring Avenue, North Providence • 401.353.1762471 Main Street, Warren • Formerly Jamiel's • 401.245.4389

[email protected] • Visit us on Facebook

A wide selection and the newest styles of Nike, Uggs, Keen, Sperry and much more. Catering the narrow to extra wide feet.

Sandals

C MAS SEU M RM PGo to TheBayMagazine.com for our online camp directory

C MAS SEU M RM PGo to TheBayMagazine.com for our online camp directory

Hands on Summer Funfor children ages 4-16

art • basketball • cooking • dramanatural science • forensic science

PLUS OFFICIAL RED SOX BASEBALL CAMP

www.providencecountryday.org660 Waterman Ave. • E. Providence, RI

401.438.5170

Audubon Society of Rhode Island

SUMMER CAMP

Three Convenient Camp LocationsBristol • Smithfield • Seekonk

Learn more and register at www.audubonsummercamps.com

DISCOVER • LEARN • EXPLORE

$25 discount when your register by 4/30/15. use disc. code- 4cAMP25

Twelve Great Camps to Choose FromWilderness Skills • Dinosaur Days • Adventure Quest • A Bug’s Life • Explorers

Coastal Explorations • CSI: Critter Scene Investigation • and more!

50 Middle Highway, Barrington, RI 401-246-2342 • redbrickschoolri.org

Classes for children ages 3 years through Kindergarten. Our whole child development approach is offered on

a 2,3,4 & 5 – day option.

Space LIMIted- enRoLL nowcall for more information

Take nature hikes, trips to the gardens, bamboo forest, and frog pond, as well as indoor activities such as exploring the Mansion, performing in theat-rical skits, and taking part in games and spring arts and crafts. For children in grades K - 4

For more information visit www.blithewold.org or call 401.253.2707 x21

Blithewold Mansion • 101 Ferry Road, Bristol, RI

No child will want to miss an opportunity to play with friends and explore Blithewold’s daffodil wonderland!

SAILING HORSEBACK RIDING SWIMMING FIELD TRIPS ART SPORTS

June 29th - August 14th

Monday-Friday 8:30am-4:00pm Extended Day 8:00am-5:00pm

Register per week or for full summer term

Contact us at:(401) 864-3183

aquidneckislanddaycamp.com

d a y c a m paquidneck island

F U N F R I E N D S & A D V E N T U R E


YMCA of GREATER PROVIDENCE Summer Camps BAYSIDE

401.245.2444

CRANSTON 401.943.0444

KENT COUNTY401.828.0130

NEWMAN508.336.7103

PROVIDENCE YOUTH SERVICES

401.456.0604

SOUTH COUNTY401.783.3900

CAMP FULLER800.521.1470www.gpymca.org

DISCOVER POSSIBILITIES

THE

With convenient locations across the state, and camp programs based on the YMCA values of caring, honesty, respect and responsibility, YMCA camps are where kids can discover what summer should be!

Visit us online to learn more about all of the different programs offered at each of our 7 branches. From archery to horseback riding, day camp to overnight camp, sports to theater - there is something for just about everyone at the Y!

St. Philomena School

forever...

A CATHOLIC SCHOOL • PK-8 • FULL DAY PK & K A WARM, NURTURING COMMUNITY • RIGOROUS ACADEMICS TRADITION • TECHNOLOGY • EXTENDED DAY CARE• FOREIGN

LANGUAGES • AFTER SCHOOL PROGRAMS • EXCITING CULTURAL AND ATHLETIC ACTIVITIES • NARRAGANSETT BAY CAMPUS

SISTERS FCJ • 324 CORY’S LANE • PORTSMOUTH, RI • WWW.SAINTPHILOMENA.ORG

A U.S. Department of Education Blue Ribbon School of Excellence ● A STEAM School

St. Philomena SchoolSt. Philomena School

forever...

Accepting ApplicationsAccepting Applications for Fall 2015for Fall 2015 Call now for a TourCall now for a Tour 401401--683683--0268, ext. 1140268, ext. 114

Open House Open House Tuesday, May 12Tuesday, May 12 9:30 A.M. & 1 P.M. 9:30 A.M. & 1 P.M.

UNIVERSITY OF RHODE ISLAND

Alton Jones 2015

Summer CampPack a summer of

adventure into each week!

20% offDISCOUNTS

(All camps included)

web.uri.edu/alton-jones-camp

Register today for summer enrichmenton our beautiful 19-acre campus withan in-ground swimming pool. Programs taught by Pennfield faculty. Registration deadlineis May 29.

• Newport Children’s Theatre

• Around the World

• Goo-ology

• Kiddie Camp

• Act Out!

• Be An Artist Everyday

• Creative Writing Intensive

• All Sports Fun

For more information:

Visit www.pennfield.orgor contact Program Director,

Marianne Lawless, at [email protected]

or 401.849.4646, ext. 122.

SUMMERPROGRAMS

110 Sandy Point Avenue • Portsmouth, RI

JOY • UNDERSTANDING • RESPECT

PRESCHOOL (AGE 3) – EIGHTH GRADE

TPS_Bay_Camp15_Layout 1 2/25/15 5:17 PM P


Take a trip back in time with

workshops, tours and demonstrations

by Amanda M. Grosvenor

LIVING

HISTORY

Rhode island is famous for its rich historical and ar-chitectural heritage, kept intact over centuries thanks to the ef-forts of preservation and historical societies around the state. Some organizations take it a step further, bringing history to

life through interactive workshops with actors dressed in aprons and waist-coats, bonnets and tri-cornered hats, demonstrating the customs of the times. Visiting these places is like stepping through a portal to a past era.

You don't need to drive far to experience living history; your next time-traveling jaunt can be found right in the state. Rhode Island is home to Bris-tol's Coggeshall Farm, Smith's Castle in North Kingstown, the brand new Oli-ver Hazard Perry floating "teaching ship" harbored in Newport and a wide assortment of historical museum homes and themed neighborhood tours.

The Association for Living History, Farms and Agricultural Museums de-scribes living history as "those who interpret how people lived, those who use living history as a research tool to test theories and explore material cul-ture, and those labeled 'history buffs' who create personas for themselves based on a past person or blend of persons." In 2015, we can only imagine and interpret historical times through the artifacts and knowledge passed down to us, but historical museums and reenactors strive to painstakingly recreate the activities, dress and behaviors of the time. It's like stepping onto the set of a historical movie and getting to interact with the actors in character; it's a unique and memorable experience, and New England is one of the only parts of the country that still boasts beautifully-preserved, mul-tiple centuries-old structures to serve as authentic backdrops. No wonder movies like Amistad (1997) and The Great Gatsby (1974) were filmed here.

COGGESHALL FARMRhode Island's only living history farm, Coggeshall Farm Museum invites students and aspiring historians of all ages to literally “get their hands dirty” on a working farm that operates just as New England farms did during the 1790s – the time period between the American Revolution and the Industrial Revolution. Visitors to the 48-acre museum can assist costumed reenactors with their daily agrarian tasks such as milking cows, harvesting vegetables, cooking, sheep sheering and livestock grooming. Coggeshall Farm show-cases processes and activities over artifacts, giving guests a unique taste of the way life was lived in 1799.

Coggeshall Farm Museum is open for visits year-round, and also regularly hosts workshops and events for children and adults including educational programs, candle making, a variety of heirloom cooking classes, strolls, sto-rytimes and herbal remedy/salve-making workshops. 1 Coggeshall Farm Rd, Bristol. 401-253-9062, www.coggeshallfarm.org

SMITH'S CASTLEThe land in North Kingstown where Smith’s Castle sits originally served as RI founder Roger Williams' trading post, which he later sold to Richard Smith, a European settler in Narragansett who built a house so heavily fortified it earned the nickname of "Castle." The house was destroyed when Smith's son and heir, Richard Smith Junior, allowed militias from Connecticut and Massachusetts to use the property during King Philip's War (1675-1678). The replacement structure was built in 1678 and still stands to this day, oper-

rhody reenactors

This spring, the Newport Historical Society and the Rhode Island Historical Society invite you to take a hands-on and fun approach to learning about our nation’s history with their History Space series of workshops and class-es. Immerse yourself in the materials and culture of the colonial era for a liv-ing history experience that is totally Rhody – the program seeks to highlight early American material culture and Rhode Island’s unique place in the 18th and early 19th centuries. Workshops include sewing, apron making, wallet making, petticoats, waistcoats and more, with classes on colonial materials and objects and their significance. Previous sewing experience is helpful, but not necessary for participating in the workshops. Attendees will receive training to prepare them to participate in the NHS’s and RIHS’s upcoming living history pursuits, like the Stamp Act protest reenactment in Newport and What Cheer Day in Providence. Registration is required – register for classes at newporthistory.eventbrite.com and learn more about the program at either www.rihs.org or www.newporthistory.org. -Claire Flanigan

Reenactors do woodwork, cook and spin wool at Coggeshall Farm

Pho

tog

rap

hy b

y B

rad

Sm

ith


atingas a living history museum and retaining the name "Smith's Castle" (despite a modern lack of fortifications).

Smith's Castle will be open for visitors starting the weekend of May 2 until early December; guests can take guided house tours, view presentations on colonial life and stroll through the 18th Century garden. Smith's Castle also hosts year-round special events, such as a Strawberry Festival in early sum-mer – an "homage to the wild strawberry," offering juicy strawberry short-cake and fun events for children. There is also an Autumn Harvest Festival with costumed reenactors demonstrating food and craft-making, as well as the beloved annual Christmas at the Castle, where you’ll enjoy madrigal singers, bell ringers, dulcimer players and other musical acts, wreath and bake sales, and visits from Santa Claus and Father Christmas. 55 Richard Smith Drive, Wickford. 401-294-3521, www.smithscastle.org

HISTORICAL NEWPORT

Newport is a trove of historical buildings and spaces preserved over time and integrated into modern life. Tourists travel far distances to tour New-port's opulent Gilded-Age mansions, but you would be missing out on the City by the Sea's rich, century-spanning heritage if you didn't step into the Colonial, Revolutionary and Victorian time periods too.

The Newport Historical Society leads an assortment of walking tours and guided site tours to fit all ages and interests, with themes like Colonial New-port, American Revolution, religious diversity, women's history and more. The "Rogues and Scoundrels" tour is sure to lure even the most distracted young minds away from their electronic devices with tales of real-life pi-rates and criminals who were punished in Newport, earning it the unoffi-cial title of "Rogue's Island." The organization also offers regular workshops and lectures on an assortment of historical topics – check their website calendar for more information. 82 Touro Street, Newport. 401-846-0813, www.newporthistory.org

Fans of the paranormal and supernatural won't want to miss the spooky "Olde Town Ghost Walk" of the most haunted houses in the city, given April through November by Ghost Tours of Newport. www.ghostsofnewport.com.

The SSV Oliver Hazard Perry is an exciting new nautical addition to the local living history scene. As RI's own tall ship and soon to become "floating classroom," the 200 foot-long, three-mast sailing vessel will serve as the setting for sail training programs at all levels, including secondary, college and pre-professional. The public can enjoy on-ship interpreted historical dis-plays, and the vessel will represent Rhode Island at various national and in-ternational ports. 29 Touro Street, Newport. 401-841-0080, www.ohpri.org.

For weapons and war reenactment enthusiasts, the Artillery Company of Newport often appears at state and local ceremonies to give historically at-tired cannon salutes, color guards and honor guards. Although now purely ceremonial, the militia dates back to 1741 when it was chartered by King George II of Great Britain. Be sure to visit the military museum at the Ar-tillery Company's Armory, which houses one of the largest collections of military uniforms and memorabilia in the country. 23 Clarke Street, Newport. 401-846-8488, www.newportartillery.org

More Fun Historic Places to Visit in Rhode Island

The John Brown House: The premier 18th century mansion and muse-um in Rhode Island, home to the renowned Brown University benefac-tor. Guided tours offered year-round. 52 Power Street, Providence. 401-273-7507, www.rihs.org

The Governor Stephen Hopkins House: A museum and former residence of Stephen Hopkins, governor of Rhode Island and one of the signers of the Declaration of Independence. Open May-No-vember for tours. 15 Hopkins Street, Providence. 401-421-0694, www.visitrhodeisland.com

Whitehall Museum House: Once home to famed philosopher and educator Bishop George Berkeley from 1729-1731, this impressive building is set on the remnants of an 18th century farm. Guided tours are offered on certain days during the summer or for educational groups during the off-season. Christmas at Whitehall features vol-unteers in period garb. 311 Berkeley Ave, Middletown. 401-846-3116, www.whitehallmuseumhouse.org

Green Animals Topiary Gardens: A small country estate in Ports-mouth home to more than 80 whimsical topiaries in the shapes of animals, geometric figures, birds and more – the oldest and furthest North topiary garden in the US. 380 Cory's Lane, Portsmouth. 401-683-1267, www.newportmansions.org

Smith-Appleby House Museum: Built in 1696 by the grandson of one of the six original founders of Providence, John Smith. Noted for its unique second floor smoke room and huge fireplace. Open year-round on certain days for tours and costumed demonstrations and activities, as well as special events like the upcoming annual May Breakfast. 220 Stillwater Road, Smithfield. 401-683-1267, www.smithapplebyhouse.org

Smith's Castle

Pho

tog

rap

hy b

y B

rad

Sm

ith

Pho

to: (

Top

Mid

dle

) N

onn

i San

souc

y

Here and left: the SSV Oliver Hazard Perry


Go ahead...We’ve got your back.

Dr. Javier Ramirez, DDSSe habla EspaÑol & Ele fala Português

Accepting Most insurAnces, including: Delta Dental Rhode Island Rite Smiles Dental Care for Kids, Mass Health Standard

Accepting new pAtients!

(NIROPE®)Nobody Beats Cardi’s ... Nobody!

For a limited time, with our brand new Free* Crib program,

purchase your new crib at Cardi’s Furniture and when your child is ready for a big

bed, trade the crib in for the full purchase price towards up to

50% of their next new sleep set.

Visit Cardis.com for locations.

*Applies to crib purchase at Cardi’s Furniture after 3/1/15. See stores for details.

Crib $59999

647-73142-8

programprogramFree* CribFree* Crib

It Warms the HearthComfort cooking at Simone’s in Warren

Joe Simone is standing in his open kitchen at Sim-one’s, the restaurant that he owns with his brother John, talking to a bar full of curious (and hungry) students. “What really interests me is that you take these recipes home and feel inspired to cook more fresh, hopefully local and organic recipes for your family and friends,” he explains. Though he’ll be teaching us recipes representative of the restau-rant’s menu at “My Forno is Your Forno,” our class for the evening, Joe is pretty clear that we won’t be precisely recreating them at home. The difference: about $30,000, which is what the high-heat forno oven at Simone’s cost to install, and which they use for breakfast, lunch and dinner. Instead, we’ll be watching him and his staff cook, asking ques-tions, and drinking carefully paired wines from Bar-rington’s Grapes & Grains while we sample tonight’s “lessons.”

First up is pizza, fresh out of the forno. Joe gives us two recipes for pizza dough. One is the more complicated recipe they use at Simone’s, which takes two days to prep, and one is a much simpler version. We sample the easier version as a pizza margherita and a white pizza with mush-rooms, and agree that the simple version is plenty delicious on its own. “I’m proud to teach people to make easy things. If they’re not easy, you’re not going to want to make them at home,” he says. The simplicity continues with another appe-tizer of Roasted Spring Vegetables with Romes-co sauce, a slightly spicy condiment from Spain. What’s nice is that Joe shows us what he’s mak-ing for the evening, and then suggests several

substitutions, and other uses for the rest of the romesco sauce (like on sandwiches for lunch). The flavors are so robust that we’re all surprised at how easy the sauce is to make. “It’s all about simple food and respecting the ingredients,” Joe explains. “I will put this up against anyone’s fancy dish.” The same goes with the aioli he prepares for the Oven Roasted Cioppino – really, who would ever think that making mayonnaise at home is easy? – and the Spicy Eggplant Ragu over Polen-ta. It all tastes complicated, but the preparations are incredibly simple. There isn’t a thing in the recipe book Joe sends us home with that doesn’t seem easily tackled on a weeknight.

Joe has a distinctly local perspective on where our food should be coming from. He regularly references the bread he loves from Seven Stars Bakery in Rumford, the produce that’s best from Seekonk’s Four Town Farm, the high quality of the beef from Smithfield’s Blackbird Farm and chicken from Baffoni’s in Johnston. “We really want to bridge the gap between the producer and the guest,” he says. “We want to know who grows everything we’re serving. If you come in for dinner, there’s a very real chance that the clams were in Narragansett Bay this morning.”

But, his influences are more worldly than that. Joe is a native Rhode Islander who honed his culinary chops (no pun intended) in Europe,

Lessons from local chefs will up your culinary game

Story and photography by Julie Tremaine

>> Chef Joe Simone shows off his finished pizza at Simone’s.


Nantucket and the West Coast. He regularly drops little tidbits of his global taste into the conversa-tion, explaining how the eggplant is inspired by the best thing he ever ate in Turkey, how the grits he uses come from his friend Hoppin’ John in the Appalachian Mountains, how the cioppino we’re eating is a traditionally San Franciscan dish, but that this recipe owes a lot to the bouillabaisse at his favorite restaurant in Marseille.

Maybe it’s the Rose and Sangiovese we’ve been sampling with the dishes, but by the end of the class, we’re all feeling inspired, asking Joe ques-tions about how to adapt these recipes to our own tastes – especially how he managed to make eggplant so delicious, since most of us aren’t fans. He’s generous with his time, and his chef’s secrets (the trick is to press the eggplant over-night and get out the bitter juice). For Joe, it isn’t about having Simone’s food at home. “My goal is that you have recipes to take home that you feel comfortable trying and adapting to your own tastes,” he says. A week later, I made the eggplant for a dinner party, and it was just as easy as it seemed at the class. That’s delicious. Simone’s, 275 Child Street, Warren. 401-247-1200. Check

www.simonesri.com for information on the April 13 pasta class and the May 5 lesson in Mexican cuisine.

World Cuisine, Close to HomeInternational flavors at

Newport Cooks in Middletown

Unless today is your first day in Rhode Island, you’ve heard something positive about Bristol’s DeWolf Tavern – usually something about chef/owner Sai Viswanath, and his unique approach to integrat-ing Indian flavors into classic New England cuisine. Driving down to Middletown to Chef Sai’s workshop at Newport Cooks on the first sunny, warm day of the season, I’ll admit that I had seafood on the brain – more specifically, that Lobster Popover from the DeWolf menu, which will inspire a Boston Tea Party-level revolution if it’s ever retired from service.

When I arrive at Newport Cooks, though, I’m im-mediately greeted not by a seafood smell, but by an intoxicatingly Eastern one. “I’m going to be teach-ing you to cook the flatbreads that I’ve seen my mother cook many times,” Chef Sai says. I grab a

glass of wine and a recipe book, and settle in for an evening of Indian Flatbread and Chutneys.

Newport Cooks is a teaching kitchen in Middle-town run by Mary Weaver, who’s an accomplished culinarian in her own right, teaching classes to both adults and kids on topics ranging anywhere from “Simple Homemade Italian: Fettuccine, Gnocchi, Red Sauce & Pesto” to “I Love to Bake!” a four-week series for 5-8 year olds. Often, though, Mary will bring in a guest chef like Jake Rojas from Tallulah on Thames in Newport, and Chef Bob DiPietro from the Rhode Island Mushroom Company in South Kingstown. For this demonstration, she’ll be observing, and pairing the foods with wine that she’s chosen from Newport Wine Cellar to pair with the cuisine.

This class is demonstration-style, meaning that Chef Sai and his sous chef Lynn Andrade will be doing all of the cooking for us, so we just get to sit, eat and drink, and ask questions. The first thing Chef Sai does is to make the distinction be-tween flatbread, a quick dough of flour, water and salt, and naan, a leavened bread that’s cooked in a tandoor oven. The flatbreads he’ll be mak-ing this evening can be cooked in a pan, or deep fried, and are versatile enough for any meal. Chef Sai mixes and rolls out the dough as he’s explain-ing this to us, and then surprises us all by placing the dough directly in a dry, hot pan. It cooks for a minute or two, then he grabs it and tosses it directly onto a gas burner on the stove to achieve a slightly charred finish. These he puts out for ev-eryone to sample with a deceptively simple Tam-arind Chutney (a sweet condiment) and a Mint Raita sauce (similar to a Greek tzatziki).

Next, Chef Sai takes the same dough, rolls it out, and drops it into hot oil to create delicious-ly crispy fried breads that somehow manage to avoid being greasy or oily. The secret, he explains, is the temperature of the oil, which he’s careful to keep from getting too hot. Sai pairs these with a spinach and white bean variation on Saag, a clas-sic Indian sauce often served over rice. As he’s cooking, Sai explains how to stuff flatbread – you roll it out, add variations of potato, carrot, radish or spinach with whatever spices you like, then re-form it into a ball and re-roll. Once they’re cooked,

Oven Fresh in RehobothMaster baker Ciril Hitz knows his way around the oven. The Johnson & Wales professor has published several cook-books, and has won the National Bread and Pastry Team Championships. Learn the tricks of his trade at Breadhitz, his working farm in Rehoboth, where Ciril and his team offer regular lessons in breads and desserts. April 25 is a Breakfast Bas-ket class, and April 26 is a lesson in French Viennoiserie. www.breadhitz.com

<< Newport Cooks owner and chef Mary Weaver (left). A class featuring Chef Sai Viswanath from DeWolf Tav-ern (right and below)

Pho

tog

arp

hy (

Mar

y W

eave

r o

n L)

by

Mic

hael

Cev

oli

you can freeze them and reheat whenever you feel like having one – like for breakfast tomorrow morning, maybe. 796 Aquidneck Avenue, Middle-town. 401-293-0740, www.NewportCooks.com

Fine Dining Made EasyA lesson in epicurean delights

at Castle Hill in Newport

In the height of the summer season, a table at New-port’s Castle Hill is hard to come by, and one of the Adirondack chairs on the inn’s rolling lawn over-looking the bay is arguably the most pleasant place to have a cocktail in the entire state. While the kitch-ens can service 1,000 people a day during the busy time, in the off season, the staff can relax a little bit, and take some time to show off their gourmand sensibilities in a different way: like with March’s New England Epicurean weekend.

I arrive at Castle Hill early on a Saturday morn-ing for a class with Chef Karsten Hart and Pro-duction Chef Jonathan Marston. People who have chosen to stay for the entire weekend (which includes a wine tasting, special dinner by Chef Karsten and a desserts workshop the next day) are just finishing up breakfast as Karsten entertains us with the story of how their outdoor kitchen came pre-fabricated in two halves and had to be delivered by boat to the inn. The group then heads for that same kitchen, where we find aprons, cutting boards and miniature recipe books waiting for us.

Like the food on the menu at Castle Hill, each thing that we’re learning about has several different components – “Pork and Clams” is actually a house-cured pork belly strudel accompanied by littleneck stuffies and a dill-butter clam broth… and that’s only one of the three dishes we’re making. But first, we’re

learning to shuck oysters. “Don’t make the oyster mad,” Jonathan says. “The more you mess with it, the harder it is to shuck.” After one quick demo, we breathe a collective sigh of relief at how easy the process actually is. I experience a lot of those “oh, it’s that easy” moments throughout the morn-ing. We learn to make a Matunuck Oyster Gratin, those Pork and Clams and a Coffee Milk Tiramisu. Because there are so many components, each stu-dent gets to pick what he or she wants to work on. I choose to mix the strudel dough and to prepare the components of the tiramisu, but other people are chopping, mixing, stuffing oysters and shucking littlenecks, which even the pros in the room admit to having trouble with. It’s really comforting to have fine dining chefs admit a culinary weakness.

What’s great about this class is that both Karsten and Jonathan aren’t here to show us what to do, they’re both here to really teach us. They stop frequently to give us advice on knife skills, on layering flavors, on how to properly heat pans. It feels like we’re getting

instruction not just in how to prepare these dishes, but in how to be better home cooks in general. “I taste ten times more when I’m cooking than an intern does,” Chef Karsten explains. “It’s how you educate your pal-ate.” He also talks about kitchen tips he’s learned along the way – he’s so good at making strudel because he had his boss’s scary Austrian mother over his shoulder every time he made it at a former job. (For the record, he’s much nicer to us, even when someone – not me, I swear – flubs a strudel so badly it can’t be saved.)

After we’re done, it’s time to head to the dining room for our private wine tasting from the inn’s beverage director, during which they’ll serve us the food we’ve been prepping all morning. It’s amaz-ing to have created things that are so complex, but are really very simple foods combined in innovative ways. “You don’t want to be unique through your gimmicks,” Chef Karsten tells us. “You want to be unique through your ingredients.” Those are words I’ll be taking home with me. 590 Ocean Avenue, Newport. 888-466-1355, www.castlehillinn.com.

<< Production Chef Jonathan Marston of Castle Hill in Newport lets students get hands on dur-ing the New England Epicurean weekend.

Bristol GourmandsPersimmon’s chef Champe Speidel is Rhode Island’s only nominee for a 2015 James Beard Culinary Award. Lucky for you, he’s willing to teach you some of his secrets. Champe and his wife Lisa offer regular cooking classes at their Bristol restaurant on Saturday mornings. Classes happen twice a month, on Saturday mornings, and focus on fundamentals of Persimmon’s food philoso-phy. 31 State Street, Bristol. 401-254-7474, www.persimmonbristol.com

Healthy Little HeartsAs anyone with an Italian grandmother can attest, learning to cook starts early. At least it does for the best cooks. But learning how to cook (and eat) healthy isn’t always easy, especially for kids. Bar-rington-based nutritionist Claire Moscrop teaches Children’s Healthy Cooking Class-es, with topics like Healthy Snacking and a Young Babysitters Cooking Workshop. www.clairemoscropnutrition.com

Pho

tog

arp

hy (

Mar

y W

eave

r o

n L)

by

Mic

hael

Cev

oli

W E S T P O RT

937 Main Road, Westport, MA • 508-636-0063deniscloset.com • Mon-Sat: 9:30-5:30 & Sun: 11 to 5

SM

SM

Fine Clothing & Accessories

Trendy Jewelry & Gifts

B r i c k O v e n

Sisters of the Woolwww.woolsisters.com | (774) 264-9665 | 782 Main Road • Westport, MA

Let Your Creativity Bloom

fresh ingredients, fresh air, fresh food

Open: Monday - Thursday 7am - 8pmFriday & Saturday 7am - 8:30pm | Sunday Closed

778 Main Road Westport, MA508.636.3040 • margueritesrestaurant.com


Pho

tog

rap

hy b

y M

icha

el C

evo

li

Live WellStylish finds for you and your home

Love Burns BrightLouis and Leotina Cabral established their family of five in the comfort and confines of their Somerset home. What happens when physical di-saster tests the foundation of a lifetime? Read on to find out.


Live Well Home Style by Andrea E. McHugh

Rising from the Ashes A Somerset family turns an unexpected fire into an opportunity to bring their dream home to lifeFor more than 60 years, Louis and Leotina Cabral enjoyed living in their 19th century home in Somerset, not far from the Lees River where they raised three daughters. In early 2013, a penthouse-style apartment on the second floor was built to accommo-date their middle child, Abby, who de-cided her childhood home was where she wanted to return to live as an adult. But on November 8, 2013, the lives of the Cabral family were turned upside down when a full-alarm fire that start-ed in the basement quickly spread. The fire was so intense, engine companies from Swansea and Fall River were also called to the scene. Even the famed Providence Canteen, the onsite sup-port to first responders during emer-gencies and critical situations, was on site during the hours-long firefight.

The inside of the home was a total loss. To put it in perspective, Abby says they needed more than 20 dumpsters to haul away their charred belong-ings. “The night of the fire there were so many skeptics, everyone from town came saying, ‘this house is going to have to be totaled,’ but that wasn’t an option. This house was going to stay.”

What some may describe as nothing short of a miracle, the exterior of the home, originally built in 1845, remained intact. Not only did it give the Cabral family hope, it meant they could con-tinue what was an important legacy to the Read Street address. The home was built by Levi Slade, who left the home to his son. According to Abby, the home’s unofficial historian, the Slade family sold it to the Almy family, who then sold to the Chase family. “Hence,

it was Chase Dairy Farm in 1913,” she explains. “It remained the dairy farm… until my father bought it in 1952.”

Louis Cabral bought the home on the insistence of his brother, who had spotted it on his way back home to the Flint section of Fall River, where the Cabral family lived. Although his brother strongly encouraged him to buy it as he’d be tying the knot to Leotina soon, there was an ulterior motive. “He had a store in Fall River, Brightman’s Poultry,” says Abby. “He needed a place to raise chickens… He told my father about this house for sale in Somerset saying, ‘you should get it, you’re getting married in a couple weeks,’ but he just wanted to raise chickens here.” As brothers do, Louis allowed the chickens to be raised on his property from 1952 to

well into the 1960s.As it turns out, Leotina hadn’t even

seen the home until after Louis made her his bride. “I was young at the time, just 20 years old, so I didn’t think much of it,” she recalls, “I knew work would have to be done, slowly.” Through the years, the couple had the bathroom renovated while the kitchen experi-enced a complete overhaul. In 1987, Louis added a sunroom, which was primarily surrounded by windows. Though Leotina humbly says the room “wasn’t anything fancy,” it was a space the couple enjoyed spending time. And then the fire happened.

“We had to have the whole house inside gutted,” Leo-tina says calmly. But the fam-ily knew exactly who could put it all back together again: Michael P

hoto

gra

phy

by

Mic

hael

Cev

oli

A massive renovation brings the Cabrals’ home into the 21st century yet preserves its Old World charm


Pho

tog

rap

hy b

y M

icha

el C

evo

li

Demotta of Swansea-based MD Construction. “When this house was on fire, I was watching flames come out of the roof, and the windows being blown out, and Mike was the first per-son I called,” says Abby. She had worked closely with Michael when the second floor became her dream apartment, and she would do it again, only throughout the whole house. “He had to rebuild this house from the basement to the attic – we’re talking serious engineering and construction,” explains Abby.

“It was a total gut job,” agrees Mi-chael. If there was a silver lining, it was that he recreated Abby’s apart-ment identically to the way it was, so

he knew exactly what to do. When it came to the downstairs, he was able to bring the home into the 21st century by designing and building an open floor plan, thereby creating a seamless flow between the kitchen, living room and dining room. “Everything was custom built,” says Michael. “The only thing they did save was a wooden mantle on the fireplace.” Michael made sure to celebrate the piece that married past, present and future by building a strik-ing, custom façade around the fireplace to frame the mantle. Since Michael already had a working relationship with the Cabrals from the apartment he constructed two years prior, the

rebuild was virtually stress-free. “They let me run with a lot of it, which made it easier for me because it can be hard to get the visual,” he explains. “We dis-cussed everything ahead of time, but they let me run it.” During the building, the Cabrals lived in a mobile home on the property. It took nine months be-fore they were handed the keys to the front door of their “new but old” home. It was well worth the wait.

For Abby, the process of resurrect-ing the home became a labor of love. “The tragedy gave me an opportu-nity to put my passion of design and managing this project to work,” she says. And though the home today is

functionally brand new for her parents, and her apartment is everything she’s wanted and more, this is where she’s always known she wanted to be. “It’s just a very precious piece of property. I always felt privileged to live here,” says Abby. “A couple of years ago, I decided to move back to the house because I have my horses here and my other animals here… and my parents, to all be with each other. This is where I am meant to be.”

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

Pho

tog

rap

hy b

y M

icha

el C

evo

li

Live Well Home Style

Want your home featured in The Bay magazine?

Email [email protected] learn more


Pho

tog

rap

hy b

y Ju

dit

h G

ard

ner

Live Well Connoisseurby Jeanette St. Pierre

Patty McCobb has been in the framing business for nearly 30 years, opening Allerton Framing in Bristol last year. She shared some of her best tips on how to make your keepsakes even more memorable.

How can we create our ownpersonal art?Shadow box framing is my specialty. I recently framed a little girl’s ballet slippers and a photo of her within the same frame. It’s something she will treasure when she grows up. Other fun assortments I’ve done include ribbons and medals from sporting events and armed service medals and flags. You can also frame a child’s drawing or a handwritten card – they will so appre-ciate it when you give it back to them when they have children of their own.

Phone cameras make us all amateur photographers. What photo and dis-play tips do you have?Some tips that I learned while working as a photographer at The Boston Globe are trying to incorporate an “S” curve into landscape photos, and to place the subject in one of the four corners, or perhaps make it off center. That actually gives the viewer a much broader scene.

I think the best presentation for photography is to utilize all different sizes and shapes in a grouping. That way if you want to add on to your wall of fame, you can fit it in using similar styles that you already have. I remem-ber when my mother wanted to frame our six graduation photos in decora-tive gold frames. Two of us children still had yet to graduate so she opted to buy all six at the same time so they

would match. I mention this to my customers, and sometimes it’s a game changer for which frame they choose. What’s a recent project you’re proud of?A friend asked me to frame the odd-est thing a few years ago… burnt toast. Flying out of T.F. Green for a trip, she looked out the plane window and saw about a dozen fire trucks sur-rounding the building she worked in. She was relieved to discover that the fire alarms were set off as a result of someone burning toast (they saved it for her as she was the supervisor in the building).

I constructed a “toaster” using a deep silver molding, cut two slots in the matte for the toast to appear as if it was popping out, and attached a plug to complete the design. I entered the piece in a national shadow box competition and took third place, and it was chosen as show favorite. Need-less to say, my friend didn’t get her toast back! It’s hanging in my shop. What surprises your customers?There’s a big misconception about mom and pop businesses being more expen-sive than the big box stores. My prices are far less than theirs, even when some of them tout a 70% off sale. Plus my work is guaranteed – if you aren’t happy with the finished piece, I will reframe it for no additional charge.

The Big PictureMaking your memories last

Allerton Framing Bristol500 Metacom Avenue

Bristol401-396-9918

Patty McCobb of Allerton Framing

East Bay Chamber of Commerce presents

MERCHANT FAIR

Saturday, April 11 • 10 am — 2 pm Kickemuit Middle School

525 Child St., Warren

Event Sponsor

Face Painting • Fire Trucks • Balloon Animals Crafters • Gloria Gemma Hope Bus Bloodmobile Raffles • Food Trucks • $5 Hot Air Balloon Rides

And more! For more information, call the Chamber, 401-245-0750, or email [email protected].

FREE ADMISSION!

Open 11am - 10pm daily980 East Main Rd. Portsmouth, RI 401-293-5200

EVERY WEDNESDAY NIGHT @ 8:30

THINKDRINK& EAT

Join us for

www.FieldstonesGril le.com


RI’s #1 Real Estate CompanyLargest Relocation Company in the country

www.NewEnglandMoves.com

(401) 247-0202280 County Road, Barrington, RI

SwanSea, Ma – Cute 3 bedroom, 1 bath Cape style home close to Cole River. newer roof and heating system. Living Room, Dining room, eat-in kitchen with partially finished basement. all convenient to highway. $239,900

(401) 253-4050 / 800-541-4593495 Hope Street, Bristol, RI

waRRen – Great 3 bedroom 2 bath corner unit at Kickemuit Klose. Low monthly condo fee that includes water. newer replacement windows and kitchen. Hardwoods, ceramic tile and carpeting. Sliders to patio with water views. 2 car assigned parking. won’t last! $184,900

waRRen – adorable waterfront cottage with gorgeous waterviews/sunsets and mooring. House is located between warren River & the east Bay Bike Path. Home was totally gutted and remodeled with quality materials in 2001. Cathedral ceilings, hardwoods and gas fireplace. a very special property! $259,000

RiveRSiDe – Sun filled meticulously maintained 2 bedroom ranch on Barrington line. newer roof, updated mechanicals, hardwoods, fireplace and sunroom. Finished lower level. Park like grounds with a completely fenced in yard. $229,900

Pho

tog

rap

hy b

y Ju

dit

h G

ard

ner

Illus

trat

ion

by

Lia

Mar

coux

Live Well Whole Bodyby Jeanette St. Pierre

The roads were winding. I was navigating through snowy, scenic back roads in Rehoboth to get as far away from winter as I could. I pulled into Hillside Country Club and walked towards my destination, Cristallo Spa. The cream-colored reception area, complete with plush sofas, a fireplace and a dripping chandelier, was ele-gantly juxtaposed to the other white view out the bay window.

Teresa, the spa manager, greeted me to whisk my puffy coat out of sight. She led me to a changing area, where I took off even more layers and slipped into a fleeced-lined silk robe and slippers. As if on cue, my shoulders dropped. “En-joy the experience,” she told me. From there I sat in the Tranquil Room, a wait-ing area with tea, granola bars and mag-azines. Krystal, the esthetician who was going to give me a facial, came in with a smile and took me into her room.

My skin was weathered, too. Krystal chose the DermaSweep with Infusion facial. She explained that the treatment was ideal for uneven skin texture and hyperpigmentation, and helps to reduce fine lines and wrinkles. Ding ding ding! That’s correct, I said to myself as I co-zied up on the spa bed. “This is a great facial because not only do you get to re-lax, but you’ll see real results,” she said. She explained that the SkinCeuticals product line was medical grade, which would leave my skin firm and toned.

Krystal used a wand-like device. It felt like a tiny vacuum on my face. “This stimulates blood flow, which increases collagen production,” she pointed out. The top most layer was being gently sucked away to make way for smooth-er skin. She again customized the treat-ment by selecting a hydrating infusion, which was steeped in my skin with the vacuum-like wand. Krystal told me to expect some pinkness for the rest of the day, and that I’d wake up with beautiful skin.

The full service spa opened last July on the expansive Hillside Country Club, which is open to the public. Spa owner Tricia Ferreira’s vision was to provide an experience rather than just a list of of-ferings. The lush and relaxing spa atmo-sphere, coupled with the friendly and ac-commodating staff, does indeed create a perfect setting for a quick beauty get-away. “You can come to just relax with a massage, or get a targeted cosmedical treatment,” Teresa said.

As I drove away the sun was hitting the snow and slowly melting away the harsh season. With my own winter layer off, I too was ready to spring forward.

Facing SpringA new glow for a new season

Cristallo Spa82 Hillside Ave, Rehoboth

508-342-5735www.cristallospa.com

Experiences chest pain

Consultation with cardiologist

Cardiac catheterization and stents

Same day care and discharge

Office follow up near home

We save more than lives. We save living.

Your heart does more than keep you alive. That’s why it deserves to be treated by the best. At the Cardiovascular Institute at Rhode Island, The Miriam and Newport hospitals we perform more cardiacprocedures than anyone in the region. We have a full continuum ofcardiac care—from leading research to the state’s only open-heartsurgery program, so you can take comfort in knowing that some ofthe best cardiac care in the world is precious minutes away.

cviri.org


S p o n S o r e d b y b ayC o a S t b a n k

At Goff Memorial Hall, Rehoboth, MA tickets at the door: $16, $14, $6

Information: 508-252-3956 www.CarpenterMuseum.org/arts.Htm

Works by Haydn, Arensky, and Brahms

Zefira Trio

Saturday, April 25, 7:30 pm

• Preventative Dentistry• Crowns and Bridges• Dentures• Extractions • Root Canals• Dental Implants• Cosmetic Whitening and Veneers• State-of-The-Art Sterilization

Procedures

Interest Free Financing Available

Rite Bite DentalRite Bite Dental

We Offer

THE NO-PAIN, NO-SHOTPERFECT SMILE!

508.336.4006 • www.ritebitedental.com 1590 Fall River Ave. Seekonk MA

We Make Your Dental VisitA Pleasant Experience

Providence MediaSpot ads: 2.125" x 2.875"

February 25, 2015

March 3, 2015 Providence Monthly, April IssueMarch 6, 2015 Bay Magazine, April issue

March 10, 2015 SO Rhode Island, April Issue

Sales & Service

For: BMW AUDI

PORSCHE MERCEDES BENZ VOLKSWAGEN MINI COOPERCourtesy drop-off to downtown.

EXPERT AFFORDABLE

SERVICE

879 North Main Street, Providence, RI 02904 401-272-4266

Email us at: [email protected]

G E R M A N M O T O R S I N C

BMW AUDI MERCEDES BENZ VOLKSWAGEN MINI BMW

AU

DIM

ERCEDESBEN

ZPO

RSCHE

VOLKSW

AG

ENM

INI

COO

PERMERCEDES BENZ VOLKSWAGEN MINI PORSCHE

BMW

AU

DIM

ERCE

DES

BEN

ZPO

RSCH

EVO

LKSW

AG

ENM

INI

COO

PER

eastbaybikramyoga.com401.217.9010

36 Gooding Ave, BristolFacebook “f ” Logo CMYK / .eps Facebook “f ” Logo CMYK / .eps

Like us on Facebook

New Student Specialone Month of

unLiMited yoGA for $30

Pho

tog

rap

hy b

y Ja

nice

Lee

Kel

ly

Live Well Shop Around

Down a quiet street off of busy Thames Street in Newport is Toci – a small boutique named after a nurturing Aztec goddess.

Christine Higbee opened Toci in Au-gust 2012 to escape corporate life and focus on doing something she loves. When Christine and her husband moved to Newport, she realized the city didn’t have a cashmere shop. “I have always been a cashmere person,” she says. “I saw there was a nice little missing niche for me to fill, and that’s how it all started.”

Christine sells quality cashmere by 20 different designers from around the world. The pieces, she says, are not

necessarily trendy but they can work on trend. “If you’re going to make an investment [in cashmere] it has to be quality that’s going to last and some-thing you can wear with different things,” she explains.

For a small store there is quite a selec-tion. Basically everything in the store is soft, so if you’re a tactile person like me you’ll be in heaven. There are expertly crafted hand-knit sweaters by Hania out of New York City, and I discovered an-other interesting brand: Amour Vert, that plants a tree for every tee that’s sold.

While about 70% of the store is cash-mere, Toci also has everyday basics in

pima cotton, French linen and bamboo. Christine admits owning her own busi-

ness is a lot of work, but is also a lot of fun. “I can’t imagine doing anything else right now,” she says. “It’s my own little oasis. I’m truly blessed to have this little spot.”1. Brodie 100% cashmere hooded cardi-gan. $375.002. Rani Arabella cashmere pillow and cable-knit throw. $325.003. Sphere One 100% cashmere Honey-comb knit sweater. $425.004. New Spring Arrivals in cashmere, linen and pima cotton. $48.00+5. Captiva 100% cashmere feather-weight scarves. $180.00

Soft SurroundingsToci brings cashmere to the City by the Sea

Toci | 18 Franklin Street, Newport | 401-848-9600 | www.thisistoci.com

3

1

2

54

by Kelly Payton

Borden Light Marina, Inc.family owned and operated since 1988


Pho

tog

rap

hy b

y R

uper

t W

hite

ley

Candied Pecan Pear salad at The Aviary

TasteSavor the season’s best food and drink

Not Just for the BirdsWhen owners Lynn and Jack Tickle opened The Aviary they had little restaurant experience, but by hiring the right team they’ve created Swansea’s most buzzed about new restaurant. Read on for our review.


520 Main Street, Warren • 401-289-2677 • arubasteves.com

Featuring Baby Back Ribs, Paella,

& Half Jerk Chicken!

Live Music On Weekends

Specialty Hand Crafted Cocktails And Over 10 Seasonal

Beers On Draft!

Downstairs Dining Room

Now Open Daily 5pm!

Upstairs Sports Bar

Thursday Friday & Saturday 4pm

EL

IZA

BE

TH

GR

AD

Y

BUY 6 MICRO EXPRESS TREATMENTS, GET THE 7TH FREE!

In Dartmouth at 127 Faunce Corner Road, 508-994-1100In Seekonk at 20 Commerce Way, 508-336-7710

micromanage your skin

before after

NEW MICRO EXPRESS FOR $59Rejuvenate your skin with one of the most effective anti-aging treatments on the market.

MicrodermabrasionOur Micro Express will*: • Reduce the appearance of fine lines & wrinkles • Improve tone • Soften texture • Lighten pigmentation

*Valid for April 2015 only. Cannot be combined with other discounts, promotions, gift certificates, or gift card redemptions. Results may vary. Results from images are after 6 consecutive weeks combined with other ser-vices. Not available for gift card purchases. Free treatment given after 6 consecutive weekly treatments only.


Tickle’s is a well-known des-tination for gifts, jewelry, accessories and apparel. Owners Lynn and Jack Tickle stock their shelves with popu-lar brands like Lilly Pulitzer and Vera Bradley, and the in-house Tea Room provides a place for shoppers to refuel with light fare and desserts. Accord-ing to Lynn, “the Tea Room has always served lunch and has been a very im-portant part of the social experience of coming to Tickle’s. Because of the Tea Room’s popularity, we have often thought about expanding it, which is how this project started.”

“This project” was the purchase of neighboring land and the construc-tion of a beautiful new building that houses The Aviary restaurant. Nine large carriage house doors grace the architecture and initially inspired the name “The Carriage House.” However, another architectural feature ultimate-ly won influence: “As construction got underway, the vaulted ceiling was be-ing constructed but the doors were not installed yet. The birds were tak-ing advantage by building nests in the rafters. It reminded me of the aviary at the San Diego Zoo, and so the name was born.”

Despite Tickle’s success, Lynn points out that embarking on this new initia-tive required special help. Other than operating The Tea Room, they had not been involved in any other restaurant endeavors. That’s why it was crucial

that they recruited an amazing team to manage The Aviary.

The atmosphere is conducive to both a casual night at the bar or a special occasion, and the menu has a good mix of staples and surprises. We began our dinner with a broad round of appetizers. From the “staples” side of things, we tried Crab Cakes ($12) accompanied by spicy remoulade and cucumber and avocado salad, and Truffle Fries ($6) seasoned with truffle salt, pepper and parsley. The two crab cakes were small but filled with sweet,

tasty lumps of crab and little filler. The fries were delicious, but as shoestring fries, they required a little extra effort to eat. For the “surprise,” we ordered Fried Gnocchi ($8), which none of us had ever tried before. The lightly fried gnocchi lay in a sauce of smoked ba-con, sage, brown butter and man-chego cheese.

For entrees, we bypassed the burg-ers, sandwiches and grilled pizzas and headed for the heartier fare. The Pan Seared Diver Scallops ($24) with mashed potatoes, grilled asparagus and candied lemon were a hit. The scallops were cooked perfectly with a light brown crust on the outside and a juicy inside, and the lemon added zest without overpowering the dish. The Aviary Baked Pasta ($20) was a heaping baked gratin of pasta with tomatoes, cream, manchego, gruyere, mozzarella, ricotta, fontal and fresh parsley. It’s the sort of dish that’s even better the next day, if it can last that long (this one didn’t).

Carnivores will have a dilemma. Our waitress suggested Pressed Hen or Pan Seared Duck Breast since they are not common dishes in these parts, and I also considered the Linguini and Clams solely because I was curi-ous how pork belly made its way onto the ingredients list. Sometimes if you

can’t decide what to pick it’s easiest to not pick any, so I went with the Salt and Pepper Rib Eye Steak ($30). It worked out well – the seared steak seasoned with black lava salt and black peppercorns was as flavorful a steak as I’ve had outside a bona fide steakhouse. The mashed potatoes and grilled asparagus sides did not stand out as they usually do at said bona fide steakhouses, but the red meat alone was worth the splurge.

With spring upon us, Lynn has high hopes for the burgeoning campus: “In the spring we will be expand-ing our patios and gardens to offer beautiful outdoor dining and offer options for private events. Our goal for The Aviary and Tickle’s is to cre-ate an experience. It’s more than just shopping or dining. Combined, they create a destination. A great day or night out.” So far, patrons agree – on Yelp, The Aviary is currently ranked #1 in Swansea.

Taste Eat by Keith Andrade

Let The Flavor Take FlightThe Aviary in Swansea offers staples and surprises

Pho

tog

rap

hy b

y R

uper

t W

hite

ley

Salt and Pepper Rib Eye Steak

Pan Seared Duck Breast

The Aviary2219 Grand Army of the

Republic HighwaySwansea

508-379-6007www.ticklesshop.com


Quito’s is located on the Bristol waterfront.

Specializing in local fresh seafood with an Italian influence.

Opening Days a Week Starting May th!

Reopening March th Wednesday-Sunday

Pho

tog

rap

hy b

y F

orc

e 4

Pho

tog

rap

hy

Xavier Mauprivez, a fifth generation baker, was born above his family’s bak-ery in Reims, France. He and his wife Karen visited Newport in 1998, fell in love with the area, and moved here when their kids graduated from high school. They now own The French Con-fection in Middletown.

What’s the difference between French and American pastry?French pastries are not too sweet and are buttery. Every French person knows the differences between the doughs for a cream puff, apple turnover, fruit tart and shortbread cookie, and they care about the textures. They talk about but-tercream, pastry cream, diplomat cream and whipped cream as they eat.

I’m so fascinated (and intimidated) by French baking. What’s the process for baking a croissant?Making and baking croissants takes a lot of skill. It’s a two-day process. The dough needs to be mixed the day be-fore and to rest in the fridge for 12 hours, then you need to fold in the butter with a special machine (a sheeter). Then you let the dough rest a few hours in the fridge. Later you can cut the actual croissants, put them on a baking sheet, let them rise to a perfect size then bake them. I’m proud of my croissants but my favorite thing to make (and eat) is a “gluten free” cake called the “opera.” It’s made out of almond flour layered with chocolate ga-nache and mocha buttercream, topped with chocolate glaze.

What do you make for yourself when you have a day off?

I like to make my own pizza dough, linguini and ravioli when I’m at home. My family waits for pizza and pasta nights! We sometimes have crepes, French toast and waffles at home. Ev-erything else can be brought home from the bakery.

What do the French eat for breakfast?The French breakfast consists of crois-sants or baguette with butter and pre-serve and a latte (cafe au lait). The coffee cup is often a cereal bowl with no handle, and many people dunk their bread in the bowl.

What’s on the menu for spring?We are now making “zeppoles” until Easter. Then, for spring, we are making a pastry I called the “josephine,” a na-poleon filled with fresh whipped cream, blueberries and strawberries.

It’s not all sweet, though, right? We also serve sandwiches on croissants, quiches, meat pies. The must try is our lobster on a buttery croissant. I had to make the iconic lobster roll my own way.

I hear you’ve got something big in the works.After 25 years of having our own busi-ness, we are planning to compile our story and recipes in a book.

C’est Si BonFrench baking in Middletown

The French Confection72 E Main Road

Middletown401-619-7816

www.thefrenchconfection.com

Taste Connoisseur by Julie Tremaine

Xavier Mauprivez of The French Confection


422 Main Street, Warren(401) 289-2550 • theWaxpotS.coM

Gift Cards Available

If 'No Shave November' went a little too far...

Book NOW & Save 15%(Offer Expires 4/30/15)

Get 20% offSummer Camps when you sign up by May 1st

School of Rock’s summer music camps are designed for musi-cians of all skill levels who play guitar, bass, drums, keyboards and vocals.

1295 Fall River Avenue Route 6 | Seekonk

[email protected]

SchoolOfRock.com/SummerCampOffer

Pho

tog

rap

hy b

y F

orc

e 4

Pho

tog

rap

hy

Most of the time one of the first tasks for a restaurateur is hunting for a good location. In the case of Bar 31, newcomer to State Street in the center of Bristol, they already had one. Over the years the property had hosted several different bars, most recently the British Beer Company, but the host and land-lord had remained the same, one Michael Mizrahi. When BBC closed, Michael and his family decided to try out being res-taurateurs themselves, and, as you’d ex-pect they had just the place in mind.

In this instance, it’s a matter of func-tion following form. The space was occupied by bars and not restaurants, and none had a kitchen of any signifi-cance. A lot of time and money was spent expanding the tiny kitchen to something more substantial, using all ventless cooking equipment. At that point their philosophy was to “not try to force it into one vision, but instead let it evolve,” according to Michael. The small kitchen lead to small plates, giv-ing Bar 31 an on-trend niche that hasn’t been explored in the area. Bar 31 is a tapas bar, but with cuisine that is Amer-ican rather than Spanish.

Michael had some very useful tal-ent in the family to start Bar 31, which opened in November. Son Maurice had just graduated with an account-ing degree, and was eager to cut his teeth on the books, functioning as both bartender and manager, and son Daniel was eager to gain experience as a sous chef. They brought in Chef Elser Ramirez who is making the step up to running a kitchen after working at Hemenways for years. They enlisted the help of Kim Anderson to design their modern, loungy interior.

Some favorites of diners thus far, ac-cording to Michael, have been the lol-lipop lamb chops, seared with a wine reduction, and their scallops over risotto. Almost all the menu items are priced un-der $9, allowing you to try a number of small plates over the course of your meal, or to accompany their drink menu, which features 12 different brews on draught, a solid selection of value wines under $10 a glass and an expanding list of cocktails.

At home in a lounge, Bar 31 has been hosting jazz nights every other Thurs-day and live music most Saturdays, al-ways without a cover. They are starting up a new happy hour special in April,

where every plate you purchase after your first is half off from 4-6pm, Sunday through Thursday. 29 State Street, Bris-tol. 401-297-0531, www.bar31ri.com

Mooring Makes Your MidweekThe Mooring has introduced a series of weekly specials, bringing you the best of local seafood at attractive prices. On Mondays, they are rolling out a prix-fixe menu, with choice of soup or salad, entree and dessert, for $30. On Wednesdays, their raw bar, including top of the catch oysters, are half price. Finally, on Thursdays, bring a hot date, or your old abuelo to share some sea-food paella, with whole lobster, clams, mussels, shrimp, calamari and sausage. When conversation falters, reach for the house-made sangria, it’s included with the meal for two for just $55. 1 Sayers Wharf, Newport. 401-846-2260, www.mooringrestaurant.com

Eat Drink and FestProvidence’s Eat Drink RI Festival is back again; four days filled with more sampling than EDM, starting April 30. The festival features Rhode Island’s best chefs and farmers teaming up to

celebrate Rhode Island’s vibrant food scene, and is supporting some great causes like AIDS Project RI, Rhode Island Community Food Bank and The Rhode Island Philharmonic Music School. To view the full event schedule, which in-cludes multi-course matriarchal mas-tery, food trucks on ice, cooking demos, a grand tasting and much more, check out the website. www.eatdrinkri.com

An Old Friend is Back at Newport VineyardsNewport Vineyards’ expansion has al-ready brought us a stunning venue for a farmers market in the midst of wine tast-ing, as well as a brand new restaurant in Brix, but amidst all this change, it hasn’t forgotten an old friend. Fatulli’s Bakery and Deli has been neighbor to the vine-yard for 17 years, and now the relation-ship is getting even cozier, with Newport Vineyards buying Fatulli’s. If you’re won-dering whether your pastry will be the same, take comfort in the fact that Janet Fatulli is still running things, but in a far more scenic, and spacious environment, which will include seasonal outdoor seat-ing. 909 East Main Road, Middletown. 401-847-5166, www.fatullis.com

Taste News Bites by Alastair Cairns

Small Plates, Big FlavorBar 31 brings tapas to Bristol

Michael Mizrahi of Bar31 in Bristol

Pho

tog

rap

hy b

y F

orc

e 4

Pho

tog

rap

hy


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

ScampiNestled at the tip of Aquidneck Island in Portsmouth’s scenic Island Park area, Scampi is a local favorite for seafood, Italian specialties and great steaks. Its location provides expansive water views of the beauti-ful Sakonnet River in either direction – the perfect place to enjoy a sunset over the bay with your meal.

The food at Scampi runs the gamut of ocean-fresh seafood, traditional Italian favorites and expertly pre-pared steaks. Pasta choices include

everything from a simple Carbonara sauce to the decadent Blue Crab Rav-ioli in a light sherry cream sauce. Add in brick oven pizza, soups and sand-wiches, and there’s something for ev-ery appetite.

Whether you’re looking for a family friendly place for dinner, to watch a game and meet friends in the lounge area, or a table with a view for a ro-mantic night out, Scampi always pro-vides quality food and generous por-tions at fair prices.

657 Park Avenue, Portsmouth • 401-293-5844

The Scampi (duh): Your choice of clams, mussels, shrimp,scallops or lobster with fresh garlic, butter and first-press olive oil.

Can’t-Miss Dish:

RHODY BITESA Sponsored Statewide Dining Guide

View our full Restaurant Profiles on RhodyBites.com

Scampi

Pho

tog

rap

hy b

y B

rian

DeM

ello

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

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

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

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

Breachway Grill Classic New Eng-land fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown,

213-6615. LD $$

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

Centro Restaurant & Lounge Con-temporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$

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

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

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

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

Dragon Palace Fresh sushi and Asian

cuisine. 733 Kingstown Rd, Wake-field, 789-2308. LD $-$$

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

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

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

Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$

Iggy’s Doughboys & Chowder House Classic clam shack fare, plus famous doughboys. 889 Oakland Beach Ave, Warwick, 737-9459; 1157 Point Judith Rd, Narragansett, 783-5608. LD $

Julian’s A must taste Providence sta-ple celebrating 20 years. 318 Broad-way, Providence, 861-1770. BBrLD $$

Kartabar Mediterranean-style cuisine,

chic setting. 284 Thayer St, Provi-dence, 331-8111. LD $-$$

KitchenBar Contemporary com-fort cuisine. 771 Hope Street, Provi-dence. 331-4100. BrLD $$

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

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

Luxe Burger Bar Build your own creative burger. 5 Memorial Blvd, Providence, 621-5893. LD $

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

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

McBride’s Pub Traditional Irish pub


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

Worth The Drive:

234 Thayer Street, Providence • 401-331-6200

Peppercorn Ahi Tuna: Pan-seared rare, peppercorn encrustedyellowfin tuna, finished with a wasabi aioli and julienne vegetables.

Can’t-Miss Dish:

Café Paragon/VIVA

Pho

tog

rap

hy b

y D

an S

chw

artz

Pho

tog

rap

hy b

y B

rian

DeM

ello

For two decades, Café Paragon/VIVA has combined eclectic food in a stylish yet comfortable atmosphere with a sizzling bar and lounge scene on famed Thayer Street.

A staple of the College Hill dining scene since 1994, Paragon offers Euro-pean bistro/cafe style dining, while the

sophisticated lounge next door at VIVA features Mediterranean mezes and cre-ative cocktails.

The menu at Café Paragon/VIVA is extensive, featuring a wide range of appetizers, salads, burgers, grilled pizzas, pastas and meat and seafood entrees.

fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. LD $$

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

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

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

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

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

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

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

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

Pavilion Steakhouse & Banquets Grand, banquet-hall style dining. 15A Frontier Rd, Hopkinton, 377-9900. BrLD $$$

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Dorrance Fine dining with ex-quisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$

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

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

The Sea Goose Seafood with New England and Southern flair. 265 Post Rd, Westerly, 315-0788. LD $$-$$$

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

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

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

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

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

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

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

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

Whiskey Republic Delicious dock-side pub fare. 515 South Water St, Providence, 588-5158. LD $-$$

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

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

Café Paragon


Simply Delicious!Open daily for lunch 11am-3pm

Dinner served M-W 4-9:30pm, TH-SA 4-10pm, and SU 4-9pm508-379-6007

2229 GAR Highway (rte 6) Swansea, MA 02777like us on Facebook The Aviary Restaurant

3 WATER STREETSOUTH DARTMOUTH, MA

(508) 999-6975BLACKBASSMA.COM


Gallery

Check out the Guided Nature Play Series at Norman Bird Sanctuary April 13

April 13: Norman Bird Sanctuary offers year-round educational opportunities for the whole family. Their focus is on the natural world, so don’t miss out on the final installment in the Guided Nature Play Series. Pre-K wee ones will work with a parent to count, sort, discover

and find. $5 per child/parent pair. 10:15-11am. 583 Third Beach Road, Middletown. 401-846-2577, www.normanbirdsanctuary.org.

Spring into April 1.

April 11: At the hands-on Introduction to Heirloom

Seed Starting class students will learn to start seeds, grow plants and harvest seeds to share with others. Given materials include a seed starting tray and soil. $45. 10am-12pm. Sakonnet Farm, 4042 Main Road, Tiverton. www.tivertonfourcorners.com.

2. April 19: This month’s in-stallment of Concerts at

the Point sees Ryu Goto perform-ing at the Westport Point United Methodist Church. Goto, a con-cert violinist, first gained atten-tion as a child prodigy at the age of seven. 1912 Main Road, West-port Point. 508-636-0698, www.concertsatthepoint.org.

3. April 15: Sign up for the Green with Bleu: Fermen-

tation Basics workshop at Hope & Main to learn healthy recipes for fermenting veggies, Kombucha tea and Japanese pickles. The course fee includes canning jars and materials. $33. 6-8pm. 691 Main Street, Warren. 401-245-7400, www.makefoodyourbusiness.org.

5.April 12 & 26: Head to the Audubon Society where

children will use natural materials such as flowers, stones and moss to craft Fairy and Gnome Gar-dens. Participants are welcome to wear fairy or gnome costumes. Registration required. Ages 5+. $10-$14. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org.

4.


Gallery Calendar by Erin Balsa

AprilApril 1: Like wine? Check out Westport Wine Wednesdays at Westport Rivers. The once monthly event provides the chance to saddle up to the tasting bar and try any seven wines of your choice. Any bottle is up for grabs. $10. 11am-5pm. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com.

April 1: At Buzzards Bay Brewing’s Souper Toonz Thursday the pub-lic is invited to enjoy great local beer along with local acoustic music. The Fancheezical food truck will be on site serving yummy stews and soups. 4pm. 98 Horseneck Road, Westport MA. 508-636-2288, www.buzzardsbrew.com.

April 1-29: If your little one is wonder-ing how to eat Green Eggs and Ham, bring him or her to the Tiverton Library on a Monday or Wednesday for the bi-weekly Preschool Story Time, geared for children ages 3-5. Registration is required. 238 Highland Road, Tiverton. 401-625-6796, www.tivertonlibrary.org.

April 1-30: It’s always wine o’clock at Greenvale Vineyards, which is open for Vineyard Tours and Wine Tast-ings seven days per week. Enjoy es-tate grown wines and the ambiance of a historic farm. $12. 10am-5pm Mon-day-Saturday; 12pm-5pm Sunday. 582 Wapping Road, Portsmouth. 401-847-3777, www.greenvale.com.

April 2-30: On Thursdays, Bar-rington Books hosts a Children’s

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

April 3-24: Warm your belly each Friday with Westport Rivers’ weekly Wines by the Class. Each casual seminar lasts and hour or two and includes instruc-tion plus an informative wine tasting. Reservations suggested. $10-$20. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com.

April 3-24: Drop by The Coffee Depot in Warren on a Friday

night for Open Mic Night. Try your hand on stage or just relax with a cof-fee and a snack while listening to some talented local performers. Because you need a break from the same old bar scene. Free. 7-9:50pm. 501 Main Street, Warren. 401-608-2553.

April 3-24: Newport Storm in-vites the public to have a beer (or

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

April 3-25: Head to Newport’s Fire-house Theatre every Friday and Sat-urday night for Comedy Improv with the Bit Players featuring improvisation with games and audience involvement. Reservations suggested. $15. 8pm Friday & Saturday; 10pm Saturday. 4 Equality Park Place, Newport. 401-849-3473, www.bitplayers.net.

April 4: The Little Compton Commu-nity Center has just the fix for parents of little ones. Drop off your 5-12 year old children and have a Date Night For Mom and Dad. Kids will enjoy pizza, do crafts, and play in a bounce house, ball pit and slide. $15-$20. 6-9pm. 34 Com-mons, Little Compton. 401-635-2400, www.lccenter.com.

April 4: It’s the first Saturday of the month, which means it’s Cit-

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

April 4-25: Every Saturday morning you can get fit and find your zen. The Dedee Shattuck Gallery presents Kripa-lu Yoga with Jeff Costa. No reservations are necessary and the class is donation-

based: contribute what you can. 10am. 1 Partners Lane, Westport. 508-636-4177, www.dedeeshattuckgallery.com.

April 4-25: The folks at West-port Rivers offer Complimenta-

ry Public Tours every Saturday after-noon. Try a variety of spectacular Methode Champenoise sparkling wine, house table wine and a mouthwatering apertif. Free. 1 & 3pm. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com.

April 7: Be one of the cool kids: break bread with the Newport Art Museum’s executive director at the Meet/Eat/Chat event, a “getting to know you” lunch that’s sure to be chock full of interesting people. Call for details. 76 Bellevue Avenue, Newport. 401-848-8200, www.newportartmuseum.org.

April 7-28: Are you smarter than a fifth grader? Great! Head to Wally’s Tap House every Tuesday night for Stump! Trivia to prove it. Winning teams go home with prizes so be

sure to bring your smartest friends. 8pm. 13 Crandall Road, Tiverton. 401-624-1212, www.stumptrivia.com.

April 10: Little ones will go wild for a Farmhouse Storytime at

Coggeshall Farm. Kids will sit around the hearth where staff will read books and tell stories about America’s past. BYOP: bring your own pillow! Free for mem-bers; $3-$5 for non-members. 10-11am. 1 Coggeshall Farm Road, Bristol. 401-253-9062, www.coggeshallfarm.org.

April 11: See the New Bedford Sym-phony Orchestra’s Mesmerizing Masterpieces at the Zeiterion Per-forming Arts Center. Hear “Sympho-ny No. 9” and “Piano Concerto No. 2 in C Minor” along with other classical tunes. 7:30pm. 684 Purchase Street, New Bedford. 508-999-6276, www.nbsymphony.org.

April 12: The Lois Vaughan Jazz Trio performs an afternoon of jazz during A Jazz Celebration of Spring at Blithe-wold Mansions. Refreshments will be

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

April 18: Common Fence Music’s Roots Caboose presents a performance by The Gnomes, a band that plays an eclectic blend of global folk fusion music. Think Celtic meets Caribbean meets Native American. $15 in advance; $18 day of. 7pm doors; 8pm show. 933 Anthony Road, Portsmouth. 401-683-5085, www.commonfencemusic.org.

The Gnomes Band


East Bay House CareContact Ted at 401.487.8448 | [email protected]

Experienced Care with References Available

Peace of Mind When You’re Away from Home

Services• Daily House Visits• Alarm Response• Pet & Plant Care• Collect Mail

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

Cultivate The Garden Within…

Purveyors of unique and unusual plant material, pottery, fountains and garden decor.

Be sure to join us for one of our many exciting classes and events!

The Freshest Pasta In Rhode Island!

Our dining room offers great menu items such as Bruschetta,

Chicken Marsala, Veal Saltimbocca, Shrimp Scampi, Rib Eye Steak & much more.

1154 Stafford Road, Tiverton • 401-624-3087 • nonnispastashop.comOpen Sunday-Thursday 11am-9pm | Friday & Saturday 11am-10pm

He Said/She Said Wine & Beer Dinner

Hosted by RI Distributing & Dogfish HeadSunday April 26th at 6pm

Call for details & reservations

Join us For $5 Martini's every MondayDinner for 2 $22 Every Tuesday

$5 Pizzas every Wednesday

382 Thames Street, Bristol • (401) 396-9811 • christiansri.comSunday - Thursday 5-9 • Friday & Saturday 5-10

Christian’sA wood fired grille

Try Our New Spring Menu

Make Your Reservations for Easter Dinner

Gallery continued...

served at intermission. Come early to explore the gardens. $15 members & seniors, $25 non-members. 101 Ferry Road, Bristol. 401-253-2707, www.blithewold.org.

April 17-30: This month 2nd Story Theatre presents And Miss Reardon Drinks A Little by Paul Zindel. The production explores the strained relationship of three sisters dealing with very different issues and whose lives are in crisis following the death of their mother. $10-30. 2:30pm & 7:30pm show times. 28 Mar-ket Street, Warren. 401-247-4200, www.2ndstorytheatre.com.

April 18: Find new use for your old boots with Audubon’s Recycled Boot Planters workshop. Paint and decorate boots then fill them with soil and a plant. It’s the perfect way to brighten up your front porch or garden. All materials provided. Ages 5 and up. $10-$14. 2-3pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org.

April 21: Sign your teenager up for Audubon’s Sea Glass Earrings jewelry workshop. Teens will design and create a set of unique earrings with sea glass found on local beaches. Feel free to bring your own sea glass. Registration required. $15-$20. 10:30am-12pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org.

April 25: Love jazz music? Visit the Narrows for a performance by the Gerry Gibbs Thrasher Dream Trio with Ron Carter and Kenny Barron. Hear original tunes plus jazzed out versions of your favorite R&B songs. $50-$55. 7pm doors; 8pm show. 16 Anawan Street, Fall River. 508-324-1926, www.narrowscenter.org.

April 29: On the last Wednesday of each month, the Rogers Free

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

April 12: Come to St. Michael’s Church for the final Community Concert Se-ries featuring the Rhode Island Children’s Chorus. The Chamber Chorus, the touring choir for special events, will be performing a varied repertoire. $20; $15 (seniors); $10 (students). 3pm. Tickets are available at Paper Packaging & Panache and at the door. St. Michael’s Church, 399 Hope Street. Bristol. 401-254-9626, www.ccsatsm.org.

The Rhode Island Children’s Chorus is performing at St. Michael’s Church April 12


in the gym at 407 brook st. providence, rhode island 02906‒2246

www.wheelerschool.org/clothingsale facebook: FFfacebook.com/wheelerclothingsale

IT’S TIME FOR THE

WHEELER SCHOOL

OPEN TO THE PUBLIC:THURSDAY, APRIL 16, 10 AM - 8 PM

FRIDAY, APRIL 17, NOON - 8 PMSATURDAY, APRIL 18, 10 AM - 4 PM

CASH AND CHECKS ACCEPTED.IN THE GYM AT 407 BROOK STREET.

CLOTHING SALE!

Magnolia has been Rhode Is-land’s very own taste of Cajun music since their inception in 1989. They’ve performed at festivals from Florida to New York to Boston, won Motif maga-zine’s Folk Act of the Year in 2013 and have established a hometown following with their monthly Saturday concerts/dance sessions. “We play at least once a month, and will be at Sandywoods for the first Saturday in April and May,” fiddle player Michelle Kaminsky says. “During the summer and fall, we play more festivals and outside concerts.”

For the uninitiated, Cajun music orig-inated in ballads the Acadians brought to Louisiana in the late 18th century. In the late 19th century, Cajun musicians incorporated accordions into their music, as the instrument had recently become affordable. Two-steps and waltzes composed for accordion and fiddle became commonplace. Many of the most popular accordions were produced in Germany, but when the factories were bombed in World War II, the instruments became rare (and collectible) and the prominence of the accordion in Cajun music faded. Strings became the lead instrument during the ‘30s and ‘40s. In time, though, the ac-cordion was eventually reintroduced, and the result is what we hear today.

Magnolia encourages dancing and will even show you how. “For the dances at Sandywoods there is a brief beginning dance lesson at 7:30pm,” Michelle says. “No partner needed, followed by a couple hours of music. Lots of folks

dance and others watch. It’s BYOB and BYOF (food). There are tables set up, and it’s a festive fun evening out.”

If you want more than just the half hour crash course, Michelle hosts a six week Cajun and Zydeco Dance Class Sampler, held each fall in Providence. However, she is also available to give lessons at other places and times. “Cajun and Zydeco mu-sic is infectious and really fun to dance to,” she says, adding “Smooth soled shoes re-ally help for dancing.”

Sandywoods Farm itself is a non-prof-it concert venue. They host music acts that range from local to the international, dance lessons, community drum circles, open mic nights and feature concerts every weekend year-round. They pride themselves at offering these at afford-able prices and they accept donations in order to make these events possible.

Spring is the Promised Land waiting at the end of winter and a prelude of the summer to come. After months of snow and cold, it’s finally time to bust out of the stir craze and get the blood pumping. Magnolia and Sandywoods offers up the opportunity to get out and do just that, while supporting a great organization.

Cajun FlavorMagnolia brings Louisianasound to RI

Gallery On Stage

Magnolia Cajun BandSandyWoods Farm

April 4 & May 243 Muse Way, Tiverton

401-241-7349www.sandywoodsmusic.com

www.magnoliacajunband.homestead.com

by Mike Sullivan

Catch Magnolia at SandyWoods Farm April 4 & May 2

At Home on tHe WAterfront

259 Thames Street, Bristol 254-2005 | www.DeWolftavern.com

April 30Th

LocAL rHody dinner &Book Signing:

Meet the Author; linda Beaulieu and visiting chefs.

5 chefs from all over Rhode Island will create a course each.5 courses with wine and libation pairings

Cocktail hour starts at 6pm


182 High St. Bristol, RI • (401) 396-9444 • www.spayadira.com

“Spend an hour or a day”Facials, Massages, Body Treatments,

Microdermabrasion, Pedicures, Makeup Artistry, Spa Parties and much more.

1365 Fall River Avenue Seekonk • 508-336-6800tonysfreshseafood.com

fresh local fish & shellfishprepared foods • fine wine • craft beers

211 Waseca Avenue, Barrington • 401-694-1128MondAy thru SAturdAy 10AM-6pM

Featuringthe Finest Local • Artisan Chocolates

penny Candy • organic CandySugar/nut Free Candy • Gift Baskets

Candy Shoppe

Sweet Treats For Everyone

Sweet Lorraine’s

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

Welcome Spring!

Easter Open House March 28 & 29

Fine Gifts & Antiques

Helio Pacheco is a muralist, designer, native of Pawtucket and resi-dent of Fall River. He’s about as ani-mated as any artist you will ever meet seeing as he went to the Art Institute of Philadelphia and left with a bach-elor’s degree in animation.

A former fan of graffiti, Helio experi-mented with that style in college, but now does murals to his client’s specs. “It’s all about what they want,” he says. He has never changed his style, de-spite exposure to other kinds in daily classes while in college.

“My style is realism,” he adds. “I want to make you feel like when you’re look-ing at the mural, it looks so real that you just want to step into the wall.”

His most seen piece is the portrait he did of Ellen DeGeneres and her wife Portia DiRossi, which he mailed to her studio. “It took a month to fi-nally see it on her Instagram and it got over 500,000 likes. Ellen and Jennifer Aniston presented it on her show just a few weeks after that, and it’s hanging in her office now,” he adds. “I must be doing something right. How many artists can say they have had their artwork shown on a popular, national talk show?”

Helio will come to you to paint your walls, your ceiling, your rec room, the public space under highways. He

mixes supplies in a small room in his house that he calls his laboratory. “Sometimes I feel like I’m a mad scien-tist who wants to be a famous painter,” says Helio. “I have pictures of the mu-rals I’ve done in the past and newspa-per clippings of community murals I’ve done in the area. It’s my motivation to keep plugging away at my dreams.”

Helio has even designed for a John-ston based jewelry company which hired him as a full time jewelry illustra-tor. “I jumped at the chance,” he adds. “I got really good at it and freelanced doing that for a few other companies.”

He is best known locally for his mu-rals, but he also tries to make a differ-ence. He has painted murals for com-munity rooms and gotten involved with kids to get grafitti off of walls in neighborhoods and on businesses. “I live, eat and breathe art. I have an incredible support system in my par-ents, my wife and now my newborn daughter Emma,” says Helio. “They remind me to hustle harder every day and keep chasing my dreams. I want my art to wow people.”

Real ArtHelio Pacheco is amuralist on a mission

Helio Pacheco401-744-7223

muralsbyheliopacheco.crevado.comPho

tog

rap

hy b

y B

rian

DeM

ello

Gallery Artistry by James Merolla

Helio Pacheco


Pho

tog

rap

hy b

y V

eats

na S

ok,

Gra

ce L

enti

ni

Taste Test by Claire Flanagan and Nicolas Staab

Say CheeseWinter may have come to a close (finally) but that’s no reason to stop treating yourself to the occasional warm, yummy, carby dish, right? This month we indulged ourselves by getting our hands on some of the tastiest, gooiest mac and cheese dishes the Bay has to offer.

Spicy and Crunchy

What a Catch

Five-Cheese Combo

Kicked Up

A flavorful twist on a classic – this zesty jalapeño and chourico mac and cheese from The Square Peg was an absolute delight. It was totally light and delicious. A perfect balance of al dente pasta, house made cheese sauce, spicy jalapeño, sizeable chunks of chourico and just a touch of crunch from some breadcrumbs had our whole staff producing a chorus of a satisfied, “Yum.” 51 Miller Street, Warren. 215-3831, www.squarepegwarren.com

You can hardly ever go wrong when ordering lobster mac and cheese, and Billy’s certainly did theirs oh so right. This baked lobster mac and cheese was topped with breadcrumbs and packed with hearty chunks of delicious, fresh lobster in a wonderfully creamy sauce. The flavorful and beautifully presented dish would make for the perfect dinner, as one of our staff cooed after a few bites, “Yeah, that lobster is gooood.” 286 Maple Avenue, Barrington. 289-2888, www.billysllc.com

We struck mac and cheese gold with the decadent, ultra-creamy mac and cheese from Bristol’s Beehive Café. They offer a build-your-own baked mac and cheese and for ours, we went with roasted garlic, spinach, tomato, Arruda’s cream and five cheeses (mozzarella, goat cheese, cheddar, Romano and Par-mesan). The five-cheese sauce hit all the right notes and the fresh tomatoes, spinach and garlic helped to create the perfect harmony. 10 Franklin Street, Bristol. 396-9994, www.thebeehivecafe.com

The Buffalo Mac & Cheese from Family Ties brought back warm memo-ries of home-cooked meals and second helpings. The ingredients struck a note between balanced and generous, from the creamy five-cheese blend to thick-cut pieces of tender spicy chicken. To top it off, a layer of spiced bread crumbs added that extra touch of crunch and crispiness. 221 Main Road, Tiverton. 624-2321, www.eatatfamilyties.com

World class medical imaging …. focusing on quality.

®

4 0 1 . 4 3 2 . 2 4 0 0w w w. r i m i r a d . c o m

“The 3T is comfortable, even for a big guy like me!” ~Rui

Rui knew that his MS diagnosis would require many MRI scans. He was glad that his doctor recommended Rhode Island Medical Imaging’s 3T MRI as the larger opening and TV made the exams very comfortable and easy to tolerate. His neurologist appreciates the highest quality images for tracking the progression of his disease.

You have a choice in your imaging provider.

Ask your doctor to send you to the ONLY diagnostic imaging Center of Excellence in Rhode Island.

“The 3T is comfortable, even for a big guy like me!” ~Rui

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 to change. If your property is currently listed with a real estate broker please disregard this offer.

RESIDENTIAL& COMMERCIAL

729 Hope Street, Bristol • 401-254-1900640 Thames Street, Newport • 401-849-9192

FINE HOMES& ESTATES

RELOCATION& GLOBAL

www.C21Topsail.comTopsail RealTy

At the heart of Century 21 Topsail Realty it is our vision to be the local real estate company most admired for its people, honesty and integrity.

BriSTol: New England Cape Cod Situated on the Cul-de-Sac! 3 beds/2.5 baths $399,000

BarriNgToN: Perfectly maintained - A must see! Great in-town convenient location! 3

beds/2.5 baths $649,000

TiverToN: Privacy, Quality & Elegance! Wooded, serene landscape! 4 beds/2.5 baths $729,900

PorTSmouTH: Luxury Condo in a Peaceful Location! 2 beds/2.5 baths $399,000

NewPorT: Desirable downtown Fifth Ward location steps from Newport Harbor! 4 beds/2

baths $459,500

BarriNgToN: Sun filled Dutch Colonial with Tons of Charm! 3 beds/1.5 baths $379,900

BriSTol: Located in the desirable Hopeworth Estates, this charmer is not to be missed! 3

beds/3 baths $389,900

PorTSmouTH: Ultimate Entertaining Home! Centrally Located in Stone Acres Neighborhood!

3 beds/2.5 baths $529,000

middleTowN: “Seaside Shelter”-a park side Victorian home offering breathtaking water

views! 5 beds/3 baths $1,049,000

Spring Has Finally Sprung! Buyers are Plentiful and Inventory is Low! There is NO Better Time To List Your Home!

the bay april 2015

Documents