The Bay December 2013

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

Barrington: Fabulous waterfront Victorian with 3 levels of living space and sweeping 180 degree views. gourmet kitchen, fireplaced great room. Lovingly restored, step from the library to en-tertain in the spacious greenhouse. Very special.

$1,850,000

Barrington: Unique property with in-law/au pair with separate entrance, cathedral ceilings

and fireplaced living room. Main house features high ceilings, designer granite and Corian kitchen

that opens to a large fireplaced family room. awesome! $849,000

BristoL: Harborviews - Parade route! Beautifully maintained historic home. 4 bedrooms, 4 baths, 8 fireplaces, ample off-street parking. Fabulous multi-use barn/studio with loft surrounded by

charming English garden. $519,000

Barrington: sensational Victorian farmhouse with wrap around porch. Fabulous open kitchen/family room, library, 5 true bedrooms, every inch in cream puff condition. strong nayatt location,

one block to narragansett Bay with beach access and winter water views. $1,460,000

Barrington: Fabulous Modern Victorian! 6 bedrooms, 4 full and 2 half baths, 2 staircases,

finished lower level with media and exercise rooms. in-law/au pair or home office with separate

staircase. Mint condition. Very private, abuts conservation land. $749,000

BristoL: Mint colonial with personality! First floor master, great room with fireplace, eat in kitchen, 4 bedrooms, 3 full baths, large

deck, freshly painted exterior, beautiful grounds. $499,900

Barrington: Prime location on nayatt Point! sunny waterview contemporary colonial. Won-derful open plan with walls of windows to enjoy

the views! 3 fireplaces, hardwoods, gas heat, central air, many extras. Lower level perfect for

au pair, guest or in-law suite. $1,185,000

Barrington: Pristine condition & renovation upgrades with every amenity-hardwoods, central air, gourmet kitchen (granite, sub-Zero & Viking appliances, dry bar/wine cooler, etc), family room with flat screen tV & full electronics, generator,

new master bedroom & bath extension. $595,000

BristoL: Historic Hope street colonial boasts mature plantings & charm. “Echo Farm” has large.

eat-in kitchen, 2 full baths, 4 bedrooms, brick fireplace in family room, 8 1/2 ft. ceilings,

hardwoods, 2 car garage/ potters shed, barn. Lovely grounds! a must see! $299,000

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This Month15 Eat, Drink and Be MerryDelicious, locavore holiday entertaining

Every Month5 Editor’s Note/Letters

6 The Bay List

9 The BuzzA RWU student volunteers for a cause

10 On the Bay 12 Bay Views

33 Live WellA Westport couple makes a house a home

34 Homestyle 37 Whole Body 38 Connoisseur 39 Shop Around

43 TasteA Portsmouth landmark welcomes

a new restaurant

44 Review 46 Drink 47 News Bites 48 Connoisseur 49 Dining Guide

51 GalleryFind out all about December festive happenings

52 Calendar 55 Artistry 56 On Stage

58 Taste Test‘Tis the season to eat as many cookies as possible

33

ContentsDecember 2013

46

On the Cover: Home entertaining goes gour-met at Tickle’s Tea Room in Swansea, photo-graphed by Melissa Stimpson

Colorful living in Westport Boutique wines at Crush

December 2013 | The BAY 3

4 The BAY | December 2013

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

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

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre

Executive EditorJulie Tremaine

Associate EditorGrace Lentini

Editorial AssistantDale Rappaneau

Special Projects ManagerJohn Taraborelli

Digital ManagerSamantha Pezza

Art DirectorKarli Hendrickson

Assistant Art DirectorMeghan H. Follett

Advertising Design DirectorLayheang Meas

Graphic DesignerVeatsna Sok

Account Managers

IllustratorsEloise NarriganMaret Paetznick

Photographers

Contributing Writers

Interns

Member of:

Keith AndradeAdam BaffoniSarah BertnessMichael ClarkRob Mariani

Amy McCoyAndrea E. McHughJamie MerollaNina MurphyErin Swanson

Michael CevoliJudith GardnerJanice Lee Kelly

Ed KingMelissa StimpsonRupert Whiteley

Anita BaffoniElyena de GoguelCourtney Melo

Paige SnyderAlison Young

Louann DiMuccio- DarwichAnn GallagherNicole Greenspun

Kristine ManganElizabeth RielDan SchwartzKim Tingle

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

[email protected]

For advertising rates call: 401-305-3391

Audited by:

Contributor

A foodie practically from birth, Amy is the author of the blog and cookbook Poor Girl Gour-met. Not only did she write this month’s cover story but she also prepared all the delicious food on the cover. She and her husband live on a small farm in Rehoboth where they have a large vegetable garden, chick-ens, bees and a small herd of Gloucestershire Old Spots pigs.

“To me, food is a vehicle for discussion of so many topics,” Amy says. “Writing about food allows me to investigate so much in our world: human na-ture, relationships, the environ-ment, diversity of cuisines and cultures, and how communities bond together.”

Amy McCoy Writer

WINA signed copy of

Amy’s book! Find

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for details.


Editor’s Note

The holidays are about a lot of things: tradition, family, giving, spending… But when it comes down to it, the holidays are really all about food. This month, we help you improve on the best part of the festivities: eat-ing, drinking and being merry. Local blogstress and author of Poor Girl Gourmet Amy McCoy gives us fes-tive, affordable recipes for a holiday

feast, and we’ve got lots of insider tips on home entertaining for this, the busiest and most festive month of the year. Enjoy the season.

From Our Readers

‘Tis the Delicious Season

RAISING THE BARREYou really captured the experience of barre [class] through a student’s eyes. Thank you for writing such a detailed and engaging article about Fitness Fu-sion’s barre class.

Danielle Rogers, Fitness Fusion

A JOB WELL DONEOnce again your team has done an outstanding job! The article featuring Joan Jenard’s condo [“A New Chap-ter,” November 2013] is fantastic. It truly captures the essence of what living at Prescott Point is all about and spotlights Joan’s beautiful home.

Janice, your photographer, was awesome when she came out for the photo shoot. Between Joan’s insight into her home, the particular angles and views, and Janice’s talent behind the camera, the photo collection in the article is stunning.

Joan and Andrea McHugh, your writer, obviously spent some time talk-ing together. Andrea was able to nicely blend Joan’s past and present life into

the article and allow for Joan’s unique style to come through. She certainly has a gift for writing, which comes through in all she does.

Sheryl Spanos, Prescott Point

A CHARITABLE VOICEJust wanted to thank you for running the TAPIN article [“A Local Charity Cel-ebrates a Milestone,” November 2013] in The Bay. We appreciate the oppor-tunity to reach a broader audience through your paper.

Liz Lanik

THANKS FOR INCLUDING USThank you for including the Joe and Sparky Go to School book launch party [“A Local Author Launches a Fun-duca-tional New Children’s Book,” September 2013] in The Bay! I was thrilled with the story and the amount of space you gave it. Your article surely brought more visi-tors to the party and helped to make the event a success.

Jamie Michalak, author of the Joe & Sparky series

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

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

Find us on FacebookReach out to us at The Bay Everyday

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For the Holidays

Our readers know we’re all about shopping local. If you picked up last month’s issue, then you saw our Give Local holiday shop-ping guide, which is full of uniquely Rhode Island gift ideas. If you missed it, you can still find it all at our website (www.thebaymaga-zine.com). Now we’re going to double down on that effort and give away a shopping spree to dozens of local, independent retail-ers throughout the state. Just sign up for our email newsletter, “The Pulse,” at www.thebaymagazine.com/newsletter.html and stay tuned for details. Be sure to follow us on Facebook (www.facebook.com/bayev-eryday) to find out how you can win our $500 local shopping spree.

By now you should have checked out RhodyBites.com, our statewide dining guide. We’re adding new restaurants and expanding profiles all the time, so you can browse the best in local dining and plan your next meal. But now RhodyBites is also on Facebook

(www.facebook.com/RhodyBites) and Twitter (@RhodyBites). Be sure to like and follow us for updates, news items, tantalizing food photos and prize giveaways. And if you haven’t already, check out RhodyBites.com before din-ner tonight. Bon appetit!

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The gifT of sTylePandora bangle with charms

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Around Town

In Your Inbox

The Bristol Merchants Association will be holding its annual Holiday Preview on Friday, November 22 and Saturday, November 23 from 5-9pm. Get an early start on your holiday shopping as par-ticipating merchants stay open extra hours and offer tickets for the Snow-flake Raffle with every purchase of $25 or more. They’re giving away $6,000 in cash and the drawing is December

22 at 5pm sharp! Of course, if you get there early enough on Friday only, you can get your hands on a free Bay tote bag, which contains a free raffle ticket, along with coupons and special deals from participating businesses. Look for us at the corner of Hope and State Streets to get your bag. Check out the “BMA (Bristol Merchants Association)” Facebook page for more info.

The Bay is always your guide to what’s happening in the East Bay and around the state – whether it’s dining, shop-ping, events, the arts and more. But what do you do between issues? Well, you can always go to our website (www.thebaymagazine.com), but you can also get the best of it delivered to

your inbox every other week with The Pulse, our email newsletter. It’s always full of news you can use, from weekend best bets to sponsored events to social media giveaways. Now you don’t have to miss us so much between monthly editions. Just go to www.thebaymaga-zine.com/newsletter.html to sign up.


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The holidays done in style at Blithewold

The BuzzPeople and places on the bay

Merry and BrightIn between all of the cooking, shopping, eating and gifting you need to do this month, take some time out to appreciate the beauty of the season. Of all the towns doing the holidays up right, Bristol has a few extra surprises planned. Turn the page to read all about them.


Buzz on the bay

This month, Bristol is giving you even more rea-sons to celebrate – and to shop local. Starting with their biggest ever Holiday Preview on No-vember 22 and 23, the Snowflake Raffle gives you something back while you give to others this season. As you shop for holiday gifts at partici-pating merchants, you’ll earn a raffle ticket for every $25 you spend. The tickets enter you into

a drawing for $6,000 in cash and prizes, happen-ing in a festive celebration downtown on Decem-ber 22. For now, just look for the snowflake sym-bols outside Bristol merchants and get spending. How much more will you enjoy Christmas after a gift like that to yourself? Check out Bristol Snow-flake Raffle on Facebook for more information. –Julie Tremaine

It’s a truck with a mission. Volunteers in Rhode Island operate the Mobile Loaves & Fishes truck to bring free hot meals, warm clothing and the knowledge that someone cares to those in need.

Mobile Loaves & Fishes is a charitable organiza-tion originating in Texas that makes use of specially equipped trucks with compartments designed to hold clothing and keep food warm or cold and secured dur-ing travel. Nine churches are involved from Barrington, Providence, Bristol, Cumberland and East Greenwich. The vehicle makes its home at Barrington United Methodist Church (BUMC). “Our model is interesting. In some places that do Mobile Loaves & Fishes it’s just one church or one organization,” says Barbara Scott, a volunteer and member of BUMC. Her husband, Allen

Scott, keeps the truck in good mechanical order.BUMC members originally got involved in 2009,

when the truck was making just a few runs every month. It now makes about 20 runs a month to vari-ous sites including Providence, Cranston and Woon-socket. The truck stops include homeless shelters and low income housing developments. Faythe Herdrich is also a volunteer from BUMC. “It’s not just the home-less, it’s working poor, it’s hungry people,” she says.

Each church makes decisions on wha types of food to stock for a particular run, which may be peanut butter and jelly sandwiches, macaroni and cheese, pulled pork or chili. “People get really creative in what they can do,” Faythe says. www.mlf.org, click on MLF trucks to find Rhode Island. –Cindy VanSchalkwyk

A century ago, firemen raced from the building to quench flames and rescue citizens from danger. Today, the building is a community center, recently renovated and updated. 170 Narragansett Avenue was construct-ed in 1911 as one of three fire stations in Barrington. Now it serves as a place for people to gather and a showcase for artists, musicians and poets.

In mid-October, Friends of the Bay Spring Commu-nity Center (BSCC) held a celebration marking the most recent renovation, the addition of a lift, which makes the building compliant with the Americans with Disabilities Act (ADA). Since May 2011, events were held downstairs in order to accommodate everyone, but now the sec-ond floor, with its larger room and a stage, is accessible to all. The October event kicked off outside in the build-ing’s backyard with games for the children, followed by several local musical groups and poets performing on stage on the second floor. Sydney Montstream-Quas, a board member of Friends of BSCC and a violinist and vocalist in the group Local Brew, talked about the event. “I love it. I’m a community person, so this is what it’s all about, to bring people together.” Local Brew has per-formed 17 shows in the building since 2010.

Charles Cole was among the crowd who attended the event. Charles headed up the Bay Spring Neigh-borhood Crime Watch decades ago (now the Friends of the BSCC), beginning in 1985, a time when the fire station was no longer in use. “It was vacant probably 20 years. There was graffiti, broken windows,” Charles says. At the time, the fate of the building was under debate. “There were all kinds of things going around; we didn’t want this building torn down.” Charles and other members of the crime watch started by clearing the space of beer bottles, and repairing years of disuse. “We plastered walls, put all new windows in, covered all the graffiti. We had a lot of fun doing it, throwing paint at one another.”

The building has seen some radical changes over the years, with changes in recent decades spurred on by community involvement. The lift was installed using $80,000 from the town, which still owns the building, and $7,000 was donated by Friends of the BSCC. The Bay Spring community has raised thousands for pre-vious renovations, including work completed in 2008, which updated the kitchen and restrooms, replaced the boiler, and added a first floor wheelchair ramp and a fire suppression system throughout the building.

Dave Parkhurst, president of the Friends of the BSCC, said even when it was a new building it was used for scout meetings and more elegant occasions. “You can’t build things like this anymore. People had ballrooms at the time. I’ve talked to a number of people who had dances here, they had weddings. Now that it’s ADA compliant it will be accessible for the town to rent. It will become a vibrant part of the community again.” 170 Narragansett Avenue, West Barrington. www.bsccri.org –Cindy VanSchalkwyk

Season’s Greetingsfrom Bristol

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Buzz on the bay

With more than 2,500 children and youth in foster homes throughout Rhode Island, a Roger Williams Univer-sity (RWU) student is pairing up with a national non-profit organization to help improve the lives of foster children within the state.

Together We Rise is an organization focused on improving the lives of foster children in the country and RWU junior, Jason Rosa, is using their mission to help bring a sense of normalcy to those af-fected in Rhode Island. The variety of programs within the organization in-cludes sports camps, play-focused activ-ities and the possibility of exploring mu-sic by donated instruments and supplies.

Jason Rosa’s goal is to raise $3,000

in money and musical instruments from local music shops and vendors by mid-December. The proceeds will be used to purchase starter guitars and basic equipment for over 50 foster children. Being a musician himself, Jason knows the impact music can have on some-one’s well being.

With the amount of emotional prob-lems that foster children endure, the mu-sic programs can be used as an outlet to help cope with their issues through a positive form of self-expression. Ja-son hopes to give the local foster chil-dren and youth the opportunity to learn how to play an instrument and enjoy the beauties music can bring to everyday life. www.togetherwerise.org –Anita Baffoni

In addition to connecting kids with their forever adoption family, a social ser-vice collaborative is now expanding to help empower adolescent boys while waiting for a permanent home. Groovy Girls has been a collaborative effort between Child & Family social services and Adoption Rhode Island to empower girls who are in out-of-home placement awaiting their permanent adoption fam-ily. It has been able to connect youths to the community through activities such as music lessons, swim lessons, yoga and volunteering at various pet shel-ters. With the same goal in mind, Dream Chasers is the newest program within

the initiative to empower young boys and build their self-esteem while wait-ing for a place they can call home.

Both programs are intended to build a strong foundation for the youths in state care to encourage their development into healthy, successful young adults.

At Child & Family, volunteers are encouraged and can vary in age, starting at 14-years-old. Volunteer services include mentoring new par-ents who are adopting, offering com-panionship to the elderly and helping councilors with the children. www.childandfamilyri.com or 401-848-4105. –Anita Baffoni

A RWU Student Helps Bring Music to Foster Kids

GET INvOLvED AND DO GOOD

ADOpTION ISSUES

Child & Family EmpowersYoung Men

Jason Rosa is raising money for music-loving kids in need


Buzz Bay Views

Gourmands gathered at Linden Place for A Taste of Bristol and

Beyond. The food and wine event featured more than 40 res-

taurants, catering companies and beverage purveyors. Guests

danced to the Rockin’ Soul Horns and raised money for the man-

sion’s upkeep. Photos by: Kristin Calouro

A sweet taste of Middletown’s Aquidneck Honey

Crabcake sliders from Russel Morin Fine Catering

Dave’s Coffee Syrup is a delicious taste of RI The Rockin’ Soul Horns

Mobile wood-fired pizza from the Gilded Tomato

Trinity Brewhouse IPA from Providence


The gift you love to give.

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Hand carved Tahitian pearl pendant on a chain, $740.Sterling silver and turquoise drop earrings, $115.

Plante Jewelers Holiday Hours December 2013

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Eat, Drink & Be Merry

A delicious twist on

holidAy entertAining

written By Amy Mccoy, author of

Poor Girl GourmetPhotogrAPhy By Melissa stimpson

PhotogrAPhed At tickle’s teA rooM

wine froM greenvAle vineyArds

At this time of year, each and every one of us is so caught up in the hustle and bustle: the preparations, the deco-

rating, the parties - and, yes, the shop-ping - that by the time the big day finally arrives, all we want to do is relax and en-joy spending time with our loved ones, in conversation, sharing memories, plans for the year ahead and laughter.

While every home-cooked meal re-quires some effort, this one includes a few dishes that can be prepared ahead of time, as well as an extremely easy, yet very tasty maple-mustard

marinated pork roast. It’s a meal that celebrates local Rhode

Island flavors – with native oysters, as well as carrots, parsnips and Brussels sprouts from one of our local farms, like Four Town Farm or Wishing Stone Farm, to name but two, and Rhode Is-land maple syrup. This is a meal vivid in colors, textures, aromas and, of course, flavor. How better to celebrate the most festive time of the year?

Prepare the soup, carrots and cup-cakes a day prior to your celebration, reserving the frosting task for the morn-ing of the feast. Whip up this simple yet

flavorful marinade the night before, place the roast in it before bedtime, and the next day, it requires only transfer to the oven, and, just about an hour later, a check of the meat thermometer to con-firm doneness.

Even the ingredients for the Brussels sprouts can be chopped and portioned out a day in advance and stored in separate airtight containers in the re-frigerator until it’s time to pan fry them. Prepare the oysters as your guests ar-rive, then enjoy all of it – your family, friends, the food and the season. It is truly a time to eat, drink and be merry.


Broiled oysters with Buttery BreadcrumBs

ServeS 8

Because you’ll be broiling these, serve them alongside your hors d’ouevres when guests arrive. As soon as they’re served, preheat the oven for the pork loin roast.

• 16 local oysters • 1 cup (2 sticks) unsalted butter • 1/2 cup deli mustard • 4 teaspoons fresh thyme leaves,

or 2 teaspoons dried • 2 cups panko breadcrumbs • kosher salt • freshly ground black pepper • 2 lemons for serving

First, rinse the oysters to remove any sand from the shells. Once rinsed of sand, steam the oysters in a steamer

basket placed over a pot of simmering water until their shells just pop open. Allow the oysters to cool so that they can be han-

dled safely, then pull the shells apart, remove the oys-ter from the shell and place the oyster in the curved half of the shell. Place the oysters on their shells on a 10-by-15-inch

rimmed baking sheet. While the oysters are steaming, melt the butter in

a large sauté or frying pan, then stir in the mustard,

sprinkle in the thyme, then add the breadcrumbs. Stir the breadcrumbs into the melted butter mix-

ture in order to coat the breadcrumbs with butter, which will take about 1 minute. Remove the breadcrumbs from the heat, and sea-

son them with salt and pepper. Raise your oven rack to the second position from

the top. Preheat the broiler.

Top each oyster with the breadcrumb mixture. Place the oysters under the broiler, and broil until

the breadcrumbs are golden brown, 3 to 4 minutes. While the oysters are in the oven, arrange a bed of

greens on a serving platter. Remove the oysters from the oven, use tongs or a

serving spoon to place them on the platter, and serve them with wedges of lemon.

Yield: 8 1-cup ServingS

Once the holidays are over, keep this warming root veg-etable soup in your repertoire as a vegan lunch option. This soup may also be made a day or two ahead of your holiday dinner, and reheated on the stovetop.

• 1 pound carrots, peeled, trimmed and cut into 1-inch pieces

• 1 pound parsnips, peeled, trimmed and cut into 1-inch pieces

• 2 tablespoons olive oil • 1 teaspoon fresh thyme leaves

or 1/2 teaspoon dried • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1 medium leek, white and light

green parts only, well-washed and cut into 1-inch pieces

• 1/4 cup olive oil • 4 cups vegetable broth, di-

vided (3 cups and 1 cup) • kosher salt • freshly ground black pepper Optional garnish: • 1/2 cup crème fraiche, divided

(1 tablespoon per serving) • 1/4 cup chopped chives

Preheat the oven to 375˚F. In a large mixing bowl, toss the carrots and

parsnips with the olive oil, thyme, salt and pep-

per. Transfer to a 9-by-13 baking sheet, being sure that all of the vegetables are in one layer. Bake on the middle rack until they are lightly browned, 35 to 40 minutes, turning the carrots and parsnips over midway through the cooking time to ensure even browning.

While the carrots and parsnips roast, prepare the leeks. Leeks are notorious for trapping dirt within those lovely concentric rings of theirs, so you will want to cut them across the grain and then into 1-inch pieces. Once the cutting is done, agitate them in a bowl of water to remove the dirt from within.

In a large saucepan over medium heat, heat the olive oil and add the leeks. Sauté the leeks until they are softened and fragrant, 5 to 7 minutes.

Add the carrots, parsnips and three cups of veg-etable broth to the saucepan and bring to a boil.

Cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally.

Allow to cool to lukewarm, then work in small batches to puree the carrot-parsnip mixture until smooth, adding reserved vegetable broth as need-ed to facilitate the puréeing process.

Transfer puréed batches to a large bowl (at least 8-cup capacity) and continue to purée the remain-ing soup.

Return the purée to the saucepan, season with salt and pepper, and reheat over medium heat pri-or to serving.

Top each bowl with a tablespoon of crème fra-iche and a sprinkle of chopped chives, and serve it.

roasted carrot-ParsniP souP


Pan-roasted Brussels sProuts with Bacon & hazelnuts

ServeS 8

If you’d like to improvise a bit, feel free to drizzle local maple syrup over the Brussels sprouts before serving, or add a pinch of crushed red pepper flakes and the zest and juice of one orange to the pan before topping with the hazelnuts.

• 2 to 3 tablespoons olive oil (enough to coat the bottom of your sauté pan)

• 1/2 pound bacon (4 slices thick cut, or 8 slices thin cut), chopped into 1/2-inch pieces

• 2 medium shallots, peeled, trimmed and coarsely chopped

• 4 pounds Brussels sprouts, trimmed, outer leaves removed, sliced in half lengthwise

• 1/2 cup hazelnuts, toasted and chopped (see note)

• kosher salt • freshly ground black pepper Pour enough olive oil into a medium skillet or sauté

pan to just cover the cooking surface. Arrange the bacon in a single layer in the pan. Place your sauté pan on the burner, set the heat to

medium and cook until the bacon is starting to brown on one side, 8 to 10 minutes. Some of your bacon may not be browning by this point, depending upon hot spots on your burner; however, any bacon that is not browned will catch up by serving time.

Add the shallot and Brussels sprouts to the pan, stir well and cook, stirring frequently, until the Brussels sprouts are lightly browned and are cooked through, 15 to 17 minutes. Remove the pan from the heat, season with salt and

pepper, then sprinkle the chopped hazelnuts over the sprouts, and serve them forth.

Note:To toast hazelnuts, place them on a parchment-lined

rimmed baking sheet and toast at 350˚F until they are lightly browned and their skins are starting to peel off, 12 to 15 minutes. Allow the nuts to sit until they are cool to the touch, then place them between two clean kitchen towels or paper towels and rub to remove their skins. Rather than chop hazelnuts, it’s easier to crush them. Wrap the skinned hazelnuts in a clean kitchen towel or paper towel then use a roll-ing pin or a 16-ounce can to gently crush them. Voila! “Chopped” hazelnuts.

We all like to gather family and friends together as we lead up to the holidays. Here are a couple of ideas for entertaining more casually.

Fun and Fizzy: make-your-own Pizza Party with sparkling BeveragesFor an entertaining option that both parents and children will love, host a make-your-own pizza party.

Make your own pizza dough, or buy prepared, then arrange an assortment of toppings for your guests to express their culinary creativity with. Use your imagination in creating the assortment of toppings, but be sure to have perennial favor-ites like tomato sauce, pepperoni and mozzarella cheese, then feel free to mix it up with an assort-ment of veggie and fruit toppings from Seekonk’s Four Town Farm (www.4townfarm.com), like local greens, thinly sliced potatoes, onions (caramelized and raw), even roasted beet slices, apples, pears and thinly sliced Butternut squash.

Seek out locally-raised meats at Barrington’s Per-simmon Provisions (www.persimmonprovisions.com) or the farmers market, and include chopped cooked chicken breast, bacon and sausage in your

pizza-making buffet. This being Rhode Island, we must include seafood: clams, scallops and shrimp all work well on pizza, too.

And don’t forget the cheese: Narragansett Creamery’s (www.richeeses.com) award-winning Renaissance Ricotta and Salty Sea Feta are great alternatives to mozzarella; crumbled blue cheese and goat cheese round out the selection.

Set the ingredients and pizza dough out, and let everyone’s inner TV chef take the stage. Serve sparkling wine for the adults, and Yacht Club soda (www.yachtclubsoda.com) for the kids, and make a dessert pizza if the urge strikes (perhaps topped with roasted apples, cinnamon and a drizzle of Rhode Island maple syrup? Or chocolate and marshmallows, a la S’mores?).

serve simpler with small BitesA holiday open house is a breeze when you serve an assortment of appetizers. The oysters from this dinner menu can be included in a smorgasbord of snacks, along with stuffies from Tony’s Seafood (www.tonysfreshseafood.com) in East Providence, bacon-wrapped scallops, stuffed mushrooms and clams casino, all purchased oven-ready. Get

cheese, pâté, olives and charcuterie from Tiver-ton’s Milk and Honey Bazaar (www.milkandhoney-bazaar.com), or one of their hors d’ouevres plat-ters, which can be pre-ordered. Offer crostini topped with festive options like prosciutto, Gor-gonzola and figs, and sautéed greens with roasted garlic to round out the treats. To be sure you have enough food to go around. Plan to serve 2 ounc-es of each cheese, 2-3 scallops, 2 clams casino, 2 stuffed mushrooms, 1 oyster, 1 stuffie, and 2 cros-tini of each type per person.

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maPle carrot PurÉe with Pomegranate & walnuts

ServeS 8

This dish is not only festive to look at, it is also a good vegan option for your holiday celebration. Additionally, it can be made a day ahead and reheated in the oven or on the stovetop, just be sure to hold off on top-ping with the pomegranate arils and walnuts until serving time.

• 4 pounds carrots, peeled, trimmed, sliced in half lengthwise, then sliced cross-wise into 1-inch pieces

• 1/4 cup olive oil • 3/4 cup local maple syrup

(preferably Grade A Amber) • 1/2 cup water • 2 tablespoons fresh thyme

leaves, or 2 teaspoons dried • 1/2 teaspoon ground ginger • kosher salt • freshly ground black pepper • 1/2 cup water for puréeing • the seeds (arils) of one pome-

granate (see pomegranate note) • 1 cup toasted walnuts

(see walnut note)

Preheat the oven to 375˚F. In a medium covered baking dish

(such as a Pyrex casserole dish), com-bine the carrots, olive oil, maple syrup, 1/2 cup water, thyme and ground gin-ger, then season with salt and pepper.

Roast the carrots until they are

easily pierced with a fork, approxi-mately 45 minutes. Remove the carrots from the oven and

allow them to cool for 20 to 30 minutes before puréeing.

In a food processor or blender, pu-rée one-quarter of the carrots and accumulated liquid at a time, adding in 2 tablespoons of water as neces-sary. The purée is meant to be thick, so it may require a little scraping down of carrots back toward the blade for each batch. If you prefer your purée to be less thick, simply add more water until it’s the consis-tency that you prefer. Return the purée to a clean baking

dish, season with salt and pepper, then reheat, covered, in the oven at 350˚F until it’s returned to serving tempera-ture, 15 to 20 minutes. Alternatively, you can reheat it in a saucepan on the stove top, then transfer it to a serving bowl. Sprinkle the pomegranate arils and

toasted walnuts over top of the dish, and serve it.

PomeGrANAte Note:It’s easiest to remove the seeds (ar-ils) while the fruit is submerged in a bowl of water. Slice the pomegranate in half, submerge each half and slide your fingers under the seeds, they’ll drop to the bottom of the bowl, then pour the mix through a fine mesh col-ander, and remove any pith from the seeds before serving.

toAsted WAlNuts Note:Roasted until golden brown at 350˚F, 12 to 15 minutes for whole walnuts, 6 to 8 minutes for halves/pieces, allow them to cool, then use a clean kitch-en towel to remove the skins.


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maPle-mustard marinated Pork loin roast

ServeS 8

The beauty of this marinade is that it can be used during the holidays and beyond. Try it on roasted or pan-seared chicken, as well as any other cut of pork.

• (1) 3 1/2 to 4 pound pork top loin roast

• 1/2 cup dijon mustard • 1/2 cup maple syrup • 2 tablespoons fresh thyme

or 2 teaspoons dried • kosher salt • freshly ground black pepper

In a medium mixing bowl, whisk together the mustard, maple syrup and thyme.

Season the pork loin with salt and pepper, then place it in a large, shal-low dish or food storage container, and pour the marinade over top, be-ing sure that the marinade is evenly distributed.

Cover (or seal), then place in the re-frigerator for 2 to 24 hours.

Preheat the oven to 375° F. Line a 9 by 13-inch rimmed bak-

ing sheet with parchment paper, and place the pork loin fat-side up on the parchment. Discard the remaining marinade.

Roast the pork loin until a ther-mometer inserted in the center reg-isters 145°F, approximately one hour. Allow the tenderloin to stand for 3

to 5 minutes before slicing and serving.

eggnog-hazelnut cuPcakes with nutella Butter-cream Frosting

MakeS 12 cupcakeS

Eggnog lends its festive flavor to both the cup-cakes and the frosting in this decadent dessert.

• 1 cup + 2 tablespoons un-bleached all-purpose flour

• 1/2 cup + 2 tablespoons ground toasted hazel-nuts (see notes below)

• 1 1/2 teaspoons baking powder • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon kosher salt • 1/2 cup (1 stick) unsalt-

ed butter, softened • 1 cup dark brown sugar • 1/2 cup granulated sugar • 3/4 cup egg nog • 2 large eggs • 1 teaspoon vanilla extract For the Nutella But-

tercream Frosting: • 1/4 cup (1/2 stick) un-

salted butter, softened • 1/4 cup Nutella • 1/2 cup confectioner’s

sugar, sifted • 1 tablespoon egg nog Optional garnish: • 12 whole hazelnuts Preheat the oven to 350°F. Line a standard-sized muffin tin with

cupcake liners. In a medium mixing bowl, combine the

flour, ground hazelnuts, baking powder, cinnamon, nutmeg and salt, and stir well to be sure the dry ingredients are evenly combined. In a large mixing bowl, cream the butter

and sugars. Pour in the egg nog and vanilla extract,

and mix until they are combined with the butter and sugar. Add the eggs, one at a time, mixing un-

til each egg is just incorporated into the batter. Add the dry ingredients to the wet, and

mix until they have been incorporated ful-ly into the batter, scraping down the sides of the bowl as needed. Use a spoon or ice cream scoop to trans-

fer the batter to the cupcake liners, and fill each of the liners almost to the top. Bake until the muffins are golden brown

and a toothpick inserted into the middle comes out clean, 22 to 25 minutes.

Cool the cupcakes in the pan on a cool-ing rack until they are cool enough to be handled.

Transfer the cupcakes to the cooling rack, and allow them to cool completely before frosting them.

For the ButtercreAm: In a large mixing bowl, using a stand

mixer or hand mixer to blend the ingre-dients, combine the butter, Nutella, con-fectioner’s sugar and egg nog and beat at medium-high speed until you have a light, fluffy, creamed frosting. This should take 3 to 5 minutes.

Use a pastry bag or an offset spatula to frost the cupcakes.

Note: To toast hazelnuts, place them on a parchment-lined rimmed baking sheet and toast at 350°F until they are lightly browned and their skins are starting to peel off, 12 to 15 minutes. Allow the nuts to sit until they are cool to the touch, then place them between two clean kitchen towels or paper towels and rub to remove their skins. In a food processor, grind the toasted hazelnuts until they’ve reached a coarse texture, like tiny peb-bles. One-half cup of whole hazelnuts yields 1/2 cup plus 2 scant tablespoons of ground hazelnuts.

For more home entertaining tips, visit:

thebaymagazine.com


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WarrenGet Crafty With Tax Free Shopping

December 6: 5-9pm, Warren Wonderland. Water & Main Streets. 401-245-3431

the Greenerythe Greeneryflowers gifts fair tradejewelry

accessoriescandles

cards

holiday ornaments

plantswreaths

terrariums

63 Water St Warren, RI 401- 247-7100

bouquets

table arrangements

Happy Holidays!

like us on facebook

from : unique gifts!Local for Shop

“A Magical Shopping Experience”

Tues - Sat, 10 to 5Sunday, 12 to 4Thurs until 7

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

FRESHLY PREPARED BY US, PROUDLY SERVED BY YOU.

406 Water Street Warren, RI401.245.1800 blountretail.com

Over 25 differentflavors of heat &

serve soups! *offering gluten free & low fat

Fresh Lobsters Shrimp Cocktail

SeafoodPrepared Dinners

StuffiesLobster Mac & CheeseBaked Stuffed Shrimp

PLACE YOUR ORDERS TODAY!

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f30 Cutler Street, Warren • 401-297-9412

www.mudstonestudios.com

Klay-Nines Custom 3-D Dog Sculptures

East BayConsignment

Great Buysfor the Holidays

Furniture • Home Decor Jewelry • Gifts • Books

Custom Bookcases Available

656 Metacom Ave, Warren401-289-2246

eastbayconsignment.comTues-Sat 10-5, Thurs ‘til 8pm, Sun 11-4

Closed Monday

Consignments Wanted PiCkuP available

PortsmouthCelebrating 375 years of community

December 21: 7pm, 20th Annual Winter Solstice Concert featuring Aine Minogue. $20 advance, $23 door. Common Fence Music, 933 Anthony Road. 401-683-5085, www.commonfencemusic.org

Gifts for the Gardener

54 Bristol Ferry Road, Portsmouth • (401) 683-2231www.igsinc.com • 9:00am to 5:00pm every day

Flowers & Gardening Products For Your Home Garden

Felco Pruners come in several models to fit any hand with removable blades for ease of sharpening.

elegant Bonsai Plants require more care than most plants, but are not particularly difficult.

Humming Bird Feeders, both beautiful and functional, come in a variety of colors.

amaryllis BulBs & PaPerwHite Narcissus are easy and fun to grow.

orcHids are great welcome gifts. We stock Moth Orchids because they are easy to grow and blooms for many months.

wind cHimes by Woodstock are beautifully tuned for a pleasing sound.

We also offer locally made Gifts, Candles, Soaps, Woodenware, Toys, Ornaments and more.

giFt certiFicates are always welcome gifts by the gardeners on your list.

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

[email protected]

Tours - Tastings - SalesDecember Hours: Mon.-Sat.

10-5pm, Sun. 12-5pm

Warm Up For The Holidays!

Saturday, Dec. 14th, 1-4pm

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

Join Us All Winter For Excellent Food,Great Company & Holiday Cheer!

DOUBLE POINTS EVERY MONDAY & TUESDAYNow through February 2014. Redeem at Fieldstones or Atlantic Grille.R

EW

AR

DS

www.fieldstonesgrille.com

Magical Holiday Shopping at

December Hours open everyDay 10-5:30 • sunDay 12-4:00

3124 East Main Road, Portsmouth, RI www.CoryFarmsRI.com • (401) 683-3124

Gifts and treasures from around the World

December 31Take "The Final Plunge"

Polar Dive at 12pm, at Island Park Beach.

The after-party will be held at The Beach house!

Holiday EvEntsDecember 1

chrisTmas Tree lighTing and Pictures with sanTa!

6:00 PM at Portsmouth Free at the Public Library.

December 14Greenvale Vineyards is host-ing their Annual Warm uP for The holiDays Event

from 1-4pm, to celebrate the impending season!

CHECk out www.PortsmouthRI375.com for furtHEr information!

Whether it’s a Baby Shower, Bridal Shower, Wedding Rehearsal, Graduation, Birthday or Anniversary

Scampi Is The Perfect Place

6 5 7 Pa r k av e n u e , P o rt s m o u t h , r I • 4 0 1 - 2 9 3 - 5 8 4 4 • w w w. s c a m P I . m e

Looking For A Great Spot To Hold A Special Event…

Sea Food Deliciously

Live entertainment

Fridays &

saturdays

Spend $50Receive $10 Off

Dine-In Only • Coupon must be present Not valid with any other offers • One per

table/party • Excludes Holidays.

Come Find out Why LoCaLs Keep sCampi a seCret

Our Gift To YouA $10 Gift CertifiCAte for every $50 PurChAsed

Fresh Seafood, Steaks & More

Offering full Hair Care ServiCeSrejuvenating Manicures • Pedicures • Massage Therapy

facials • Skin Care • Hair removal Treatments

(401) 683-2345highpointsalonandspa.com

200 HighPoint AvenuePortsmouth Business Park

Portsmouth, RI 02871

Hours:Wednesday 9:00AM - 7:00PMThursday 8:30AM - 5:00PMFriday 8:30AM - 5:00PMSaturday 7:30AM - 2:00PM

High Point Salon and Spa

Walk-Ins are alWays Welcome!

NewportGive a gift from the City-By-The-Sea

December 1-31: Christmas in Newport. 401-849-6454, www.christmasinnewport.orgDecember 1-31: Christmas at the Newport Mansions. 424 Bellevue Avenue. 401-847-1000, www.newportmansions.org

December 5: Holiday Stroll. Bellevue Avenue and Mill Street

401-862-2171 • AquidneckHoney.com

No Bees = No Farms = No Food Give a Sweet Gift

this Season! Order an Aquidneck

Honey Gift Basket Online or Call Us Direct!

Find us at local Retailers and Restaurants

HOLIDAY HOURSMonday - Saturday 10 -5:30

Sunday 12 - 5

154 Mill Street, Newport, RI • (401) 619-1130mimisforkidsnewport.com

Mimi's for Kids!Where its fun

to shop for kids!

Clothing • AccessoriesToys and Books

Always Complimentary Gift Wrap

76 Bel levue Ave, Newport, RI 02840 | 401-848-8200

VISIT THE ONLY MUSEUM DEVOTED EXCLUSIVELY TO THE ART AND ARTISTS OF RHODE ISLAND,

BOTH HISTORIC AND CONTEMPORARY.Housed in the National Historic Landmark John N.A. Griswold

House, designed by Richard Morris Hunt.

For a list of current exhibitions, classes, activities, and programs, visit newportartmuseum.org

Fitz Henry Lane, New York Yacht Club Regatta, 1856, Oil on canvas

(gallerie fa -

la - la

- la - lipsis)

holiday exhibit & sale

(gallerie ellipsis) 159 Prospect Hill St. Newport, RI (401) 714.5649 www.gallerieellipsis.com

(gallerie ellipsis) is thrilled to announce their holiday exhibit and sale. Enjoy live music, and refreshments as you peruse selections of one-of-a-kind works of art. Painters, jewelers, photographers, and potters are just some of the artists participating. All original pieces, with nothing priced over $200.

Opening Reception Thursday December 5, 5:30-8pm

Exhibit and sale runs Friday-Sunday, December 6 - 22nd, 12-4pm

Newport

treat a loved oneor yourselfand cozy up

in cashmere thisholiday season

cashmere formen & women

18 Franklin Street, Newport401-848-9600

www.thisistoci.com

Hatley of NewportAsian CaravanSatoriNewport Sunglass ShopTourist TrapArmy Navy SurplusPS Gear DivisionSouvenir StopSmokey TopazBermuda BayPleasant SurpriseIreland CallsShambala TreasuresGroovy GatorSole DesireOld Harbor OutfittersBedazzledDance ExpressionsSushi Go!PortobelloAwakeningsDel SolHouse of WindsorRitrex Camera

Welcome toBRICKMARKETPLACE

Premier Shopping and Dining on Newport Harbor

Open Year rOund Free Validated parking

Come join our collection of local independently owned shops!

prime retail Spaces available

91 Aquidneck Ave . Middletown, RI . 401.849.4440

www.AtlanticGrille.com

Serving Breakfast,Lunch & Dinner Daily

DOUBLE POINTS MONDAYS & TUESDAY!Now through the end of February 2014

Lobster Specials

Mon-Thurs

Starting at just $14

WestportShop • Dine • Visit

www.deniscloset.com • 508-636-0063 767 Main Road #6, Westport, MA • Open Daily

Comfortable Clothing and

Casual Separates

Like us on Facebook for Special Events

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TM

438 Main Road, Westport, MA | Closed Monday508-636-0085 | www.EventsByLHC.com

Bittersweet Farmrestaurant & tavern

3-Course Prix Fixe Menu Tuesday/Wednesday - $24.99Prime Rib Night Thursday | Live Music Thurs-Sat

Holiday BruncHesserved all Sundays

through December

www.shop.woolsisters.com(774)264-9665

782 Main Road • Westport, MA

Inspire Your Creativity

Featuring an extensive selection of traditional and exotic fibers from around the world, as well

as locally produced hand-dyed yarns

• Wool • Bamboo• Alpaca

• Linen• Cotton• Cashmere

• Silk • Llama• N o v e l t y /

Fun• Thousands of skeins of yarn• Hundreds of patterns & books• Notions, knitting bags &

accessories• Beginner knit & crochet classes• Specialty skills classes• Open knitting circles• Special events

782 Main RoadWestport, MA 02790

Website: www.shop.woolsisters.comEmail: [email protected]

Inspire Your Creativity

Featuring an extensive selection of traditional and exotic fibers from around the world, as well

as locally produced hand-dyed yarns

• Wool • Bamboo• Alpaca

• Linen• Cotton• Cashmere

• Silk • Llama• N o v e l t y /

Fun• Thousands of skeins of yarn• Hundreds of patterns & books• Notions, knitting bags &

accessories• Beginner knit & crochet classes• Specialty skills classes• Open knitting circles• Special events

782 Main RoadWestport, MA 02790

Website: www.shop.woolsisters.comEmail: [email protected]

Traditional & Exotic Fibersfrom Around the World

Locally Produced Hand-Dyed Yarns

Knitting & Crochet Classesfor All Levels!

fresh ingredients, fresh air, fresh food

OpenMonday - Thursday

7am - 8pmFriday & Saturday

7am - 8:30pmSunday Closed

778 Main Road Westport, MA • 508.636.3040 margueritesrestaurant.com

Marguerite s‘

White’s of WestportNeW Year CelebratioNs

tuesdaY, deCember 31NeW Year’s eve bash

2 Parties - image Band & Gs DJ’s! enjoy both parties, our Prime rib Buffet,

noisemakers, champagne and Post-Midnight Chinese Buffet - $54 per person

WedNesdaY, JaNuarY 1ChampagNe bruNCh buffet

$23 adults | $12 Children

Hampton inn overnigHt packages availaBle

WHITE’S 66 state road, Westport508.675.7185www.eventsByLHC.com

842 Main Rd Westport, MA (508) 636-5661 • countrywoolens.com

Wes

tport’s Outdoor Store

Co

untry Woolens

Unique Products at Small Town Prices

842 Main Rd Westport, MA (508) 636-5661 • countrywoolens.com

NowCarrying

977 Main Road, Central Village, Westport, MA Rt. 88-Hixbridge/Handy Hill Exit

Available for Private Parties

Creative Salads, Tacos and more!Daily Specials | Full Bar | TVs | WiFi

B r i c k O v e n

Brick Oven Specialty Pizza

TAkEOuT: 774-264-9700Hours: www.TenCousinsBrickOven.com

On Trend ShoppingAvoid the big box stores and support the local community

Deni’s Closet is a special boutique located in the heart of Central Village of Westport. Always stocked to the rafters with the very latest trends in fashion, jewelry and accessories, they have clothing for simply any occasion! They feature the latest trends from New York Metro to California looks, from jackets to dresses, casual sweaters to tops, and the perfect fitting pair of pants or jeans. Don’t be surprised to find yourself trying on resort and swimwear as well, as they carry cruisewear year-round. Deni’s also understands how impor-tant it is to feel comfortable in whatever you wear, therefore carrying lines such as Spanx, as well as one-size-fits-all bras and camisoles. They also of-fer clothing lines in miss and plus sizes, which in-clude special occasion and wear separates.

With holiday shopping in full swing, they will be featuring a great special every week before Christmas. Follow them on Facebook to find out what’s coming next! Head there for a variety of distinctive gifts for all occasions, from fun clutch-es to picture frames. Not sure what to get your loved one? How about a Deni’s Closet gift card and let them choose the perfect gift? Deni’s Clos-et showcases their style seven days a week, from 9:30am to 5:30pm.

Deni’s Closet767 Main Road • Westport, MA(508) 636-0063 • deniscloset.com


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Live WellStylish finds for you and your home

Life in ColorWhen a Cape Cod family found 35 rough acres in Westport, they knew they had found home – and a lot of

work. Turn the page to read how the Battles built the bright, beautiful Stone Pony Farm from the ground up.


Live Well Home Style by Andrea E. McHugh

Room to RoamOne family embraces life, love and work down on the farm

Sherri Mahoney-Battles and her husband Bill Battles had often talked about selling their home on Cape Cod one day, maybe after their daughters had graduated high school and were out of the house, or perhaps when they were getting ready to retire. But when the family saw an expansive, albeit imperfect lot in Westport eight years ago, they quickly agreed this is where they wanted to be.

“We had just a half acre lot on the Cape where we lived, and drove through Westport and our daughters wanted to move now,” Sherri laughs. “I was sur-prised because one was in high school and the other was in middle school at the time.” The girls weren’t just thinking about themselves though. Both equine

enthusiasts, each had a horse they loved but that also had to be boarded because their property on Cape Cod didn’t offer enough room for the horses to roam. “And boarding the horses was a real ex-pense,” explains Sherri.

Though the 25 acres were plentiful and private, they were also in disarray. “It was a gravel pit,” Sherri puts simply. “It was gravel and stumps and debris, and they were all like ‘We can do this! We can do this!’” She was skeptical, but onboard. “Through the first five years, we were still clearing the land. It took a long time,” she says. But it was worth it, and they are proud of what Stone Pony Farm is today.

Bill and Sherri chose a modular home to best suit their needs. “There

are a lot of advantages to modular homes. When you stick-build a house, you’re at the mercy of the elements,” she says. “You can’t do things be-cause you get rained on, the snow.” Modular homes are built in a factory, impervious to the elements, and build-ing crews can stay on schedule. “And everything is even tighter because it has to travel over the roads. They’re also super well insulated.” In fact, the family travelled to Canada together to tour the factory where their new home was being built. “It was really fun,” shares Sherri. She explains that while modular home models come standard, there are many ways to customize and enhance a home to make it your own. The couple put heavier plywood on the

roof to protect the home from the ele-ments, had a central vacuum installed and added recessed lights throughout. “In our case, we wanted a rough shell so we could do a lot of the stuff our-selves,” she says. “My husband is very particular. He wanted radiant heat and specific bathroom fixtures. We moved walls which let us do whatever we wanted.” Bill, who owns Village Plumb-ing in Westport, was able to do much of the work himself.

Both Bill and Sherri love to cook, so the couple created a kitchen that in-spires them to pursue their passion, in-cluding top of the line appliances and an expansive island that measures 9’ long by 3’ wide that allows guests to comfortably gather while the Battles P

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The Battles family lives colorfully in this French Country-inspired Westport home


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entertain. “It’s really big, so people can be all around while we’re chopping and cutting,” she says. This time of year, the wide open spaces are especially essen-tial. “It’s really open, so when we have Thanksgiving, everyone is around the kitchen, and the living room is right there with the open plan.” Adopting a French Country aesthetic, the kitchen is awash in bold reds, blues and yellows. “I appreciate all white or monochro-matic colors, but I would never want to come into a gray house. I work with numbers all day, so I like lively colors.” To that end, all of ceilings throughout the home are painted a light blue to create dimension. “In certain light you don’t even realize it,” she says about the subtle touch. “It’s called Polar Sky.”

Sherri, an Enrolled Agent who built her own tax services and account-ing firm, Tax Matters, had originally planned to scale down her business after moving to Westport. She had an office in the home that served all of her needs. But in a twist of fate, her busi-ness grew, so the couple built a de-tached office building on the property. “It’s great. My commute is a walk across the driveway,” she says. She counts many of her clients as friends, and one in particular, an interior designer, was instrumental in helping Sherri pull to-gether the home’s aesthetic. Because the couple loved the look of their Cape home, the interior designer suggested using some of same colors and wallpa-pers from the old house. It made the

move easier and pieces that the couple had invested in being reupholstered were repurposed in new spaces. Some pieces were hand-sewn by Sherri as she patiently waited for the home to be completed, creating an entirely new look in a room. “We were living at a rental house for seven months collect-ing rugs and sewing curtains, and it made it a nice transition. I love deco-rating. I love seeing colors that work together and beautiful fabrics,” she says. “If I didn’t do accounting, I would be an interior designer.”

There’s another critical compo-nent on the property: the farm. Sherri and Bill had planned on building the barn within a year of the home be-ing completed, but when one of their

daughter’s horses had a foal much to the family’s surprise, they knew the barn project had to be completed right away. They bought and built the barn via a kit and erected the struc-ture quickly so they could protect the young foal from predators and the el-ements. Today, the farm boasts two dogs, two horses, three goats, two cows, two sheep, guinea hens, heritage turkeys and chickens. “We have a me-nagerie out there,” Sherri says. “It’s one crazy family.”

Live Well Home Style

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

47 Asylum Rd341 Thames St 34 First School Rd51 Constitution St27 Touissett Rd50 Lyndon St 26 Bridge St27 Lantern Ln 8 Howe St236 Water St31 Bagy Wrinkle Cove19 Summer St 80 Bayview509 Child St

341 Thames St Unit 201260 Hope St60 Catherine St18 Ryan Ave 2 Cherry Dr56A Beach Rd 27 Avenue A73 Gooding St 16 William St40 Cherry St 23 Short Rd341 Thames St341 Thames St Unit 303N18 Sherman St

13 Griswold Rd104 Beach Rd 10 Plant St661 Metacom St 28 Catherine St246 State St 21 Cooke St5 Poppasquash Rd 22 Antony Ave5 Almeida Dr 113 Bradford St8 Mulberry Rd 10 Hilltop Rd9 Eveready St

9 Murphy St107 King Philip Rd 15 Adelaide Ave34 Wheaton St 42 High St207 Foote St 10 Hilltop Ave8 Mulberry Rd 2A Bristol Woods Dr 74 Greylock Rd523 Forbes St511 Child St21 Crescent St341 Thames St Unit 305S

Sandra Andrade • Melinda Birs • Sheila Clark-Lundy • Jacqueline CranwellRon Cranwell • Terri Ferreira • Anne Kellerman • Karen Kestenberg • Teresa Pedro-Matrone

Zach Pezzullo • Meghan Rawson • Elizabeth Rene • Joelle Riccio • Andy Shapiro • Paula SilvaCathy Sousa • David Stewart • Jaclyn Vargas • Clark Westcott • Paula Wolfang

401-396-9849 423 HoPE STREET BRiSToL, Ri 02809 • WRREALTY.CoM

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The Bristol Office Of William Raveis Would Like To Thank The East Bay For A Fantastic 2013!

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40-50% Off

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Your purchase made between November 29, 2013–December 24, 2013 will be entered

in our AMAZING promotion!

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Psoriasis Research Study

If you have plaque psoriasis, you may qualify for a research study being conducted at Rhode Island Hospital.

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To qualify you must:• Be18yearsofageorolder• Haveplaquetypepsoriasis

All Study procedures, visits, and study ointment will be provided at no cost to you.

Qualifying participants will be compensated for time and travel expenses.

Live Well Whole Bodyby Jeanette St. Pierre

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I have a love/hate relationship with the ponytail. On some days, I pre-fer to have my hair pulled back from my face. If my skin is clear and my outfit calls for it, I love a good pony-tail. But I also hate having to wear one when I’m having a bad hair day. About a month ago, I had a terrible, no good, very bad hair week. Frizzy and impos-sible to style, my hair was punishing me for a summer in the sun and pool. With my wild hair in a frumpy ponytail, I walked into the recently opened Ch’i Spa in Barrington searching for relief.

I had my first Ch’i experience last fall at their Narragansett location. Along with a spot in North Providence, owner Samantha Vong has made a name for herself with her signature eyelash exten-sions. I just had to try them. They were fantastic. It’s no wonder that months later she created her own line, Ch’i Lash.

The Barrington location is the most impressive of Samantha’s trendsetting trifecta. While the other two focus on lashes and massage, this one is a full-blown spa, with heavy emphasis on the blown. Popular in New York and Bos-ton, this Ch’i Spa has a blowout bar. Modernly designed, the bar is complete with an eye-level fireplace. “I want this place to be every girl’s dream,” Saman-tha says with a laugh. “I want everyone to feel relaxed.” With that in mind, I co-zied up at a stylist’s chair and removed my hair elastic. As my frizz ball of hair unraveled, my stylist Erica suggested a Brazilian Blowout (BB), a smoothing

treatment that significantly cuts back in blow-drying time.

As I sat in the chair I watched cus-tomers coming in and out for a bevy of services: a woman getting a big and bouncy blowout, a man getting a massage, a woman getting a shellac manicure. “It’s all about convenience,” Samantha explains. “That’s why we ac-commodate walk-ins and why we’re open seven days a week.” I like to think of it as a factory of fabulousness.

Erica carefully applied the aromatic se-rum to my hair, and then used a straight iron to set it in. She washed it and took me back to her chair for the final blow-out. Perfectly sleek in less than ten min-utes, I went from Jodie Foster in Nell to Jodie Foster at the Oscars in two hours flat. When I washed and attempted to recreate the blowout at home two days later, I was thrilled to come close to a sa-lon look on my own. Erica explained that the BB could last upwards of six months with proper care (sulfate-free hair prod-ucts). After two months, I’m happy to report that the ponytails I’ve sported since have only been the ones I love. To read more about the eyelash extension experiment, go to TheBayMagazine.com.

Straight UpA blowout bar in Barrington serves up smooth hair

Ch’i Spa338 County Road, Barrington

401-245-1900chi-spa.net

Ch’i Spa’s blowout bar


Live Well Connoisseur by Nina Murphy

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John and Grace Fitzgerald are the owners of SpaVana, a day spa featuring massage, facial and skin treatments. Trained in massage and aesthetics, the couple who formerly worked in resort spa services married in 2002 and have continued to work together since open-ing the business in 2006. Last March they relocated SpaVana (the name is a combination of spa and nirvana) from Portsmouth to the extensively reno-vated former William Redwood Coun-try Estate in Middletown where they also live. We spoke about pre-massage nerves, Imperial Jade stones and how to survive the holiday madness.

What was your intention when you cre-ated SpaVana in this historic building? John: The vibe is a bit like a bed & break-fast inn feel, with each treatment room being a warm inviting living space un-like the cookie cutter white sterile look which is common on the East Coast.

Grace: Our goal was to make you feel comfortable right away. We want-ed to make it homey. This is our home. Cozy and warm I think are the words that describe us.

How does SpaVana differentiate itself from other day spas?John: Massage is a huge foundation for all of our treatments. If you are getting a facial treatment we integrate mas-sage of the shoulder, neck and scalp. We build on more massage of the body depending on the type of service.

Grace: I think it is important to the benefit of our clients that the massage therapists have a half hour between appointments. We each do not have more than six appointments a day so the first treatment is going to be as great as the last one we do.

What is a big misconception about massage?Grace: Some people who receive a gift certificate for a massage will come in and say, “I got this gift certificate for a massage which I don’t usually do be-cause it is so fufu.” So they are talking about massage as a luxury when it is not. It is a physical therapy for the well

being of the body and soul.

What do you say to someone who has never had a massage and is unsure about it?Grace: Guys in particular are hesitant to try a massage. I tell them it is like after you have gone for a good run and the next day you are sore and you start rubbing your quadriceps to get oxygen to that area of the body. A massage is like that, only we do it all over your body to help you. It is a vulnerable situation for someone who has never had a massage before. John and I have been in the business for so long but do not take it for granted that someone might be nervous. The per-son who has never had a massage is thinking, “I’m going to be naked under a couple of sheets and this stranger is going to rub me.” It can be scary. It is our job to make them feel at home, our job to listen to what has been going on in their lives and our job to know where they are carrying their stress, and I think these things we are very good at. When a person comes to us, whether it is a nurse who has been on her feet for 18 hours a day, a waitress who has been holding ten pounds of food on that same arm for seven hours a night or a grief counselor, we need to focus on taking care of that person and mak-ing sure that they feel absolutely fabu-lous when they leave us.

What are some of the differences in your cliental from resort services to SpaVana? John: I think the stress level is still the same but the majority of SpaVana cli-ents are not resort vacationers so it is a different attitude. They are either work-ing class, doing something physical for work, they own their own business or they travel a lot. So our clients are com-ing in here because they want to main-tain their healthy living. If they are not taking care of themselves they are not going to be able to work. They use our services as a way to be healthy.

What is your most popular treatment? John: I would say there are three: The

Imperial Jade Hot Stone Massage, Is-land Angels Diva with Crystal Micro-dermabrasion and Couples Massage.

Grace: We have a lot of mothers and daughters do the couples massage and love it. What are Imperial Jade stones?John: We use authentic Imperial Jade stones, which are very smooth and feel more like a rolling pin going over the skin. The stones are so smooth they do not miss anything under the surface of the skin.

Grace: And the stones hold the heat longer.

How does being married and working together impact your relationship?Grace: We do not have children so Spa-Vana is our child. We are on the same page nurturing this like a little flower to see it grow so we are bonded to this. I think it makes our bond stronger that we work together. At night we sometimes talk about work but more in passing. We have defined roles. John is very much the business. I don’t like dealing with that part. My passion is massage.

You spend so much of your lives pro-viding relaxation to others, how do you relax?Grace: We have one date night a

month and we take vacations not as much since moving to the new location but it might just be a night or two in Boston, Connecticut or New York City. Because of the physical work we do it is important that we get away.

John: Another reason we like to travel is to check out other spa servic-es and build upon our menu and get inspired. We have an extensive menu of treatments but there is always a chance to get inspired. We didn’t in-vent the wheel.

In the crazy pre-holiday madness what is the one treatment you would recommend to survive the holidays?John: Expanded Consciousness treat-ment, which is a full body massage and has the fun of a mini facial without the aggression of extractions and has the third eye opening shirodhara oil stream.

Grace: The Imperial Jade Hot Stone Massage, it is all about warmth and is tailor made to having you feeling super for an hour and a half.

Treat Yourself WellPamper your whole body in Middletown

SpaVana299 W. Main Road, Middletown

401-293-0000www.spavana.com

The glowing faces of John and Grace Fitzgerald at SpaVana


facebook.com/RhodyMamas

DEALS,EVENTS,

GIVEAWAYSfor the Rhody Mom!

Online destination for local

Live Well Shop Around

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As I enter Muse, I am greeted by soft lighting and inviting music that lulls my all-too-frazzled mind into re-laxation. The airy decor is accented with natural wood toned tables and shelves that invite exploration, and I happily oblige. Elizabeth, owner and proprietor of Muse, began her business over seven years ago with a simple goal in mind. “I knew I wanted to carry handmade items by American art-ists,” she beams as we scan her hand-some jewelry displays, “they stand behind their items and are happy to have product sent back to them to be

repaired, free of charge.”Elizabeth arranged for local artist,

LeeAnn Herreid of Individual Icons, to unveil her “Gemstone Cocktail” necklace last month. Although Muse has carried LeeAnn’s handmade jewelry since its infancy, Elizabeth is truly excited about the customization aspect of these glass functional necklaces: “The necklace un-locks at the top with the use of a small mechanism, and then we invite custom-ers to choose different colored gem-stones to make it personal.”

The personable aspect to the trea-sures at Muse are not just limited to

bling either: the owner proudly sells heirloom-quality baby goods, custom-izable wedding bands and affordable art and photography. It’s the kind of holiday shopping you can really feel good about.1. Crinkle toys $162. Small bibs $143. Silver coin necklaces $39, Leather

card holders $36, Men’s Dapp kit $29, Great Cities travel pouch $18.

4. Baby spoons $28, Baby fork and spoon set $48

5. Acorn onesie $18; Chevron baby swadler $25

American MadeArtful gifting in Warren

Muse American Handcrafted | 420 Main Street, Warren | 401-289-2150 | www.musehandcrafted.com

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Business Spotlightby Kim Tingle

Dining out, whether you’re with friends or family, can sometimes be a bit challenging. Luckily, you do not have to choose a restaurant of the corpo-rate chain variety, where every item on the oversized menu has a corresponding picture, to accommodate different preferences and tastes. Nonni’s Italian Res-taurant – serving traditional Italian, modern American and elevated pub cuisine – should be your next destination when taste buds are at odds. Their dining op-tions vary in flavors from their signature Eggplant Parmesan, to creatively crafted burgers, to gourmet pizzas such as the Smashed Potato and Prosciutto. Comple-menting their unique menu is a recently expanded bar pouring 12 craft beers on draft, as well as an extensive wine selection with over 50 options served by the glass or bottle. You have the choice to enjoy your meal in their relaxing dining room or grab a seat in their pub area and watch the game on multiple TV screens.

Nonni’s also offers very affordable daily food and drink specials. Enjoy the big game on Sunday with a “Burger n’ Beer” for only $10. Monday is Martini Night, where you can enjoy a variety of delicious shaken (not stirred) cocktails for only $5. A nearly unheard of $5 pizza special is offered on Wednesdays and Sundays. Stay posted as they will soon be featuring a new lunch menu and will also be expanding the selection on their pub menu. Hosting frequent wine tastings and beer dinners – where libations are thoughtfully paired over multi-course meals – follow them on Facebook to see what’s next.

The featured dish for December is the deliciously hearty Veal Rustico, made with veal medallions sautéed in red wine, carrots, celery and red onion tossed with fresh gnocchi. In fact, all of the pasta at Nonni’s is fresh, made daily in their pasta shop. They also offer homemade prepared foods such as ravioli, lasagna, breads and a variety of sauces to enjoy at home. Make your holiday gathering delicious and let Nonni’s do the cooking - from party trays to lasagnas, soups to desserts. Also, keep them in mind when holiday shopping. They offer gift certificates, and for the foodie friends in your life, Nonni’s will create special gift baskets such as a pizza- or ravioli-making kit.

Giving back to their community each holiday season, Nonni’s hosts a food drive every November to benefit the RI Food Bank. Every December they collect toys for the “Marine’s Toys for Tots Foundation,” going on Nov. 25-Dec. 18. A raffle is held for all of those who donated.

Nonni’s ItalianRestaurantFrom pasta to pub fare, they’ve got it all

Special Advertising Section

Nonni’s Italian Restaurant1154 Stafford Road, Tiverton

401-624-3087 • nonnispastashop.com


EL

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DY UNWRAP

A BEAUTIFUL GIFT.

Unwrap the most beautiful gift, an Elizabeth GradyGift Certificate. It’s the perfect gift for everyone on your list. They’ll all love a relaxing facial, body massage, smoothing body buff, a day or an entire year of beauty. Each certificate can be customized and sent the day you order. Call us now or visit our salon. It’s a beautiful way to shop.

Men’s One Day Event – Friends & Family Welcome25% off Gift Certificates – Thursday, December 5, 2013

In Seekonk, MA at 20 Commerce Way • 508-336-7710

Business Spotlightby Kim Tingle

For four generations, Tony’s Seafood has been supporting locally caught fish and shellfish, providing exceptional service and extending their expertise in cooking and the best methods of preparation for all things seafood to their cus-tomers. Offering all varieties of the freshest seafood, prepared foods from their deli, just baked bread delivered daily from Sal’s Bakery and a large selection of wine and craft beer, Tony’s Seafood is a one-stop shopping experience.

Hosting a holiday soirée? The answer is most likely yes. Whether you reside in the Bay State or the Ocean State, you are mildly obligated to wow your guests with true coastal cuisine. If your in-laws are coming from Ohio, this will simply be expected. Tony’s knows first-hand that to prep and cook seafood is no easy task. Let their knowledgeable staff do all of the hard work for you. Impress your guests with a raw bar, but leave the shucking to them. Other services include lobster hot-steamed to go and cleaned raw shrimp – saving you time and allowing your kitchen to stay squeaky clean.

Browse their menu of party platters or feel free to design your own. From the classic jumbo (or colossal) shrimp cocktail, to fresh-picked lobster meat, to Alas-kan King Crab Legs, to native smoked bluefish, they have all of the components to create one fabulous spread. Their deli items, from full dinner entrées to side dishes, are made in-house (which are far as your guests are concerned, could be your house). Salmon pin wheels, stuffed sole, lobster salad and the never-fail bacon-wrapped scallops are just a few delicious preparations available at the deli counter. Speaking of scallops, it is currently peak season for Nantucket Bay. Other local options include Pt. Judith squid, native Haddock, locally harvested oysters and quahogs.

Tony’s will also ship their products anywhere within the continental U.S., so you can take the experience with you or send someone very special a little frutti di mare. Feel free to ask their staff any dietary questions - they will point you in the right direction and happily address your concerns. Prefer to cook yourself? They have virtually every necessary ingredient when it comes to preparing seafood. Be sure to scoop up some recipe cards before leaving or browse their Facebook page for inspiration. You are also encouraged to share and post your own recipes and cooking tips on their wall. Don’t forget to browse their large selection of fine wine and craft beer as well, and “sea” the beauty of one stop shopping!

Seafaring CuisineEnjoy the freshest catch at Tony’s Seafood

Special Advertising Section

Tony’s Seafood1365 Fall River Avenue Seekonk • 508-336-6800

tonysfreshseafood.com


227 schooner dr. tiverton, ri401.624.6300 | boathousetiverton.com

1 gift card,8 culinary adventures

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VISIT OUR WEBSITE TO MAKE A RESERVATIONAND LEARN ABOUT OUR SEASONAL PROMOTIONS

a party favor for the plannerbook a party of 15 or more& receive a $150 gift card*

holiday offerings

*not valid on previously booked events.party must occur before january 31

Take 10% Off Any Gift Card Service, or Retail Paid In Cash*

*Offer may be removed at the owners discretion

SpaVana299 West Main Road | Middletown, RI 02842


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Greek Pizza

TasteSavor the season’s best food and drink

Publick RecordPortsmouth’s beloved Custom House Coffee has gotten a deli-cious makeover. Turn the page to read about the new Ports-mouth Publick House.


In Clocktower Square, there is a humble-looking restaurant, outfitted with two signs outside. One is a small plaque next to the door which reads “WARNING home of the Zombie Killer ultra-caffeinated iced coffee. Purchase at your own risk,” which makes a lot of sense, considering that this restau-rant was previously known as “Custom House Coffee of Portsmouth,” one of the area’s premier coffee houses. The other sign, however, is more relevant to the current incarnation of this coffee-house-turned-pub and contains the new name, “Portsmouth Publick House.”

Upon walking into Portsmouth Pub-lick House, we were in the café area, consisting of a counter at which coffee and specialty drinks are ordered and a shelf containing rows of roasted coffee beans to buy for home brewing. Since the name change, Portsmouth Publick House is trying to focus more on be-ing a restaurant than a coffee shop, advertising a wide variety of lunch and dinner selections, so I found it interest-ing that they kept the coffee counter as the first thing a guest sees when they enter. All of the tables in the din-ing area were taken, so we were seated at the bar, in front of a beautiful sight:

shelves upon shelves of craft beer. We also had an excellent view into the kitchen, which looked very clean. The décor was simple, but overall nice for a casual meal or drink.

To start, we ordered a beet and aru-gula salad and the stuffed calamari. The beet and arugula salad ($14) came topped with gorgonzola cheese, which is a classic combination and, as can be expected from beets and gorgonzola cheese, was delicious. The calamari ($12) was a creative dish, and something we weren’t expecting. For this, they took the tips of whole calamari and stuffed them with a ritz cracker stuffing, seared them and served them with a puree of white wine, butter and golden raisins. The squid wasn’t chewy like squid can easily get when overcooked. The puree was sweet and buttery. A good choice, if you’re a fan of squid.

For dinner, I had the polenta, served with a mushroom ragù, and my compan-ion had the oven roasted turkey dinner, a take on a classic Thanksgiving dinner, served with house stuffing and roasted corn relish. There were also some cre-ative burgers on the menu, including a lamb burger with yogurt and cucumber dipping sauce, and a bison burger with

mango chutney. The polenta ($12) had a great soft-almost-creamy texture, although the outside could have used a good sear, providing a golden crust and creamier inside. The mushroom ragù, however, wasn’t the highlight of the meal. There was a hearty helping of mushrooms, but it seemed to be more

of a marinara sauce with mushrooms than a ragù, which is typically an Ital-ian meat-based sauce containing aro-matic vegetables and herbs. This was still a solid dish and went well with the Newport Storm blueberry ale I ordered to drink. The oven roasted turkey dinner ($13) was what you would expect out of a traditional Thanksgiving-style tur-key dinner, although it was piled onto a plate smaller than the meal, making it pretty difficult to eat. The portion sizes were generous with both dishes, and we found ourselves stuffed by the end of the meal.

The décor and food at Portsmouth Publick House lend well to a casual meal, but we found the price point to be just a bit ambitious for that type of meal. We would have been okay with smaller portions and a lower price point, which would make this a good restaurant for informal family meals.

Taste Eat by Adam Baffoni

Food for EveryoneA Portsmouth landmark becomes a delicious public house

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Hamburger and fries

Mediterranean Plate

Portsmouth Publick House

600 Clocktower Square, Portsmouth

(401) 682-2600www.portsmouthpublickhouse.com

CHANGE CAN’T HAPPEN WITHOUT YOU.PLEASE GIVE TO THE COMMUNITY IMPACT FUND.www.LIVEUNITEDri.org

United Way staff, like Judy and Lucious, help Rhode Islanders access the information they need when there’s nowhere else to turn. Together, we’re ensuring our neighbors have access to critical information and referral services during difficult times as well as for seniors and adults with disabilities through United Way 2-1-1 in Rhode Island and THE POINT.

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Finding the perfect holiday gift for someone can be a challenge, and if you’re thinking of giving that person wine it can be downright daunt-ing. With all the varietals and regions to choose from, trying to select a wine can drive you to drink yourself. But the headaches are supposed to come after drinking, not before, and that’s where the staff at Crush Fine Wine in New Bedford seeks to carve their niche.

Located in the heart of historic down-town and celebrating their one-year an-niversary this month, Crush has big-city style with small-town service. Resident Sommelier Kristian Vasilev – a native Bulgarian well-known in these parts with past stints at Cork, Airport Grille and several large liquor stores – de-scribes the format: “Bigger, urban cit-ies are headed in this direction – more of a boutique, less of a package store. This allows you to focus on the cus-tomer, gaining a personal understand-ing of them and learning their likes and dislikes. It’s about better service, infor-mation and knowledge… without being pretentious in personality and prices.”

The beautiful, cavernous brick-walled store is lined almost to its tall ceilings with wine bottles, but the inventory is not overwhelming. Vasilev explains how every product is carefully curated: “It’s teamwork… my staff (four total employ-ees) and I taste everything. We may try 10 to 20 malbecs to pick the one that we like best. We look for wines that are food-friendly, and also that the varietal is correct – meaning that if you buy a malbec, it tastes like a malbec should.” Vasilev does not lower his standard just

because a wine may “sell”: “I need to believe in the wine. I can give you a to-tal description of each wine we carry, flavor by flavor.”

Crush’s focus on service facilitates thoughtful gift-giving for any occa-sion. For those who aren’t sure where to begin, Vasilev guides them through a casual interview process: “The first question is always, ‘Is the person a wine drinker?’ They will have a more dis-criminating palate as opposed to more cosmetic tastes. Then it’s, ‘What is the gift for?’ – holiday, wedding, anniversa-ry, etc. Once we establish ‘why and for whom,’ we can discuss specific wines.”

While this Q&A will produce differ-ent results for different clients, I was

curious where to find generally un-der-appreciated, “value” wines. Vasi-lev advised that many “labels” have competitive counterparts: “If you like a big, solid cabernet from California you can easily find one from Wash-ington state with the same quality that’s 15-30% cheaper. Also, with the holidays coming, champagnes and sparkling wines are popular but many of these are over-priced. Many small producers are turning out quality… the label may not be ‘fashionable,’ but what’s in the bottle?”

So whether you need a gift for an aficionado or just the special-occa-sion drinker, add Crush to your holi-day shopping list – it may just be the

start of something more. “Over 80% of our customers are repeat business. My advice is for people to build a re-lationship with their wine vendor… hopefully it’s with us. We get to know who they are, what they like – all this is crucial. People need to trust us – our only interest is giving them the best experience.”

Taste Drink by Keith Andrade

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Wine a LittleA different kind of boutique shopping experience

Passagem Douro Valley – This is a re-markable red from Portugal and argu-ably one of the best out of this small country. It is a Touriga Nacional grape made in modern fashion, full bodied, seductive and complex. $29.99

Chakana Malbec Mendoza – It is 100% Malbec from a single vineyard. Aged in mostly French oak, the 2011 has an inky purple color, plenty of chocolaty blackberry and cassis fruit, good acid-ity, sweet tannins and a fleshy, medium

to full-bodied mouth feel with briery fruit. 92 points at great price. $24.99

Vionta Albarino – This is a clean, crisp and refreshing all-purpose white wine. It is very mineral and zesty with hints of lime, grapefruit and green apple. Perfect with oysters, salads and goat cheese. $16.99

Chablis Vignoble Dampt Old Vines – Not your typical Chablis, this wine drinks like a stylish Chardonnay with a very settled oak treatment. Rich,

creamy yet very elegant, this is a per-fect shellfish companion. If you like Chardonnay this is the one. $22.99

Barnard Griffin Port Syrah – A great surprise from Washington state. Rich chocolate flavors are accented by or-ange peel and raspberry notes. This vibrant, fruity port finishes nicely with an encore of bittersweet chocolate and rum. Absolutely delicious. $16.99

Chateau Bertinerie Sauvignon Blanc – This is 100% Sauvignon blanc. It has

a lean, fresh and grassy nose with gooseberry and a crisp palate with a hint of white flowers, peach and lime skin. It also has good minerals for oys-ter pairing. $18.99

Agnus Valdelana Rioja – From a very fashionable appellation of deep cherry garnet red, it is complex and intense with hints of Mediterra-nean herbs and is very polished and smooth on the palate. This is a bargain for $15.99

Crush Fine Wine801 Purchase StreetNew Bedford, MA

774-206-1855www.crushfinewine.com

Holiday Wine ideas from Sommelier Kristian Vasilev

Familiar and adventurous wines abound at Crush Fine Wine in New Bedford


FRIDAY, DECEMBER 13 at the Philharmonic Music School

667 Waterman Ave, East Providence

FREE DEMONSTRATION CLASSES

for babies, toddlers & pre-schoolers!9:30, 10:30 & 11:30am

To register go to riphil.org/musicschool and click on the “Free Lesson Day” link.Deadline to register: Friday, December 6, 5pm

We’ll confirm lesson time by email by Tuesday, December 10free lesson day open to new students only.

FREE 30 MINUTE PRIVATE LESSON

with a member of our Faculty!2:00 - 7:00pm

FREE LESSON DAY

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Competition within the local Italian- and pizza-based restaurant are-na is fierce, what with such acclaimed establishments as Federal Hill, Leo’s and the numerous House of Pizzas sat-isfying appetites all up and down the coast. But even with this saturation, a new competitor, Pomodoro Pizzeria, has entered the fray.

Husband-wife duo Mark and Tina Mi-cheletti, both Rhode Island-born and full-blooded Italians, opened the restau-rant to fulfill a lifelong dream, says Tina, who works “start to finish” (about 10-11 hours) managing the day-to-day opera-tions. A hectic schedule, no doubt, but she receives support from nearly every member of her family.

Case in point: Husband Mark helps out each night. Daughter Katie, a full-time nurse, “works days off with us,” says Tina. “My daughter Erin also works with me, and my son helps when he’s home from [college]. It’s a family ordeal.”

More than that, it’s a neighborhood ordeal: Mark and Tina live only moments away from the restaurant, and much of their business comes from locals re-questing “that old Italian traditional food,” says Tina.

What kind of old Italian traditional food is requested the most? “Oh my goodness, pasta and beans all the time,” she says with a laugh, adding that cus-tomers ask for their Italian food to be “back to basics.” She adds, “They like it like their grandmother made, and that’s what they say, our food tastes like their grandmother or wife’s cooking.

As for daily specials, Pomodoro offers

“whatever we come up with on the spot and decide to make that day,” says Tina. This creates an edible guessing game of sorts, so as to always surprise customers with something new and different. Plus, it prevents the minds behind the meals from getting bored with their usual menu items.

And speaking of the usual items, Pomodoro Pizzeria offers such classic menu items as appetizers, salads, hot sandwiches, entrees (“Mostly pastas, specialty pizzas, calzones,” says Tina) and much more.

Since opening on August 25, Pomo-doro has been pumping out pizzas for individuals all across the East Bay area, and Tina says the response has been good so far and that they’ve been re-ceiving “a lot of support from people.” Moreover, they’ve been busy catering for holiday parties, birthdays, bridal show-ers and more.

So even with the long hours and the insanity of working with family mem-bers, Tina proudly says she “really can’t complain.” 271 Wood St, Bristol. Mondays-Thursdays 11am-9pm, Fridays-Saturdays 11am-10pm. 401-396-9699, or find them on Facebook.

FeStiVe FeAStinGKrazy Korner Bagel & Deli, proudly rolls out their Christmas bagel for De-cember. Green and red food coloring combine to create swirls appropriate for anyone in need of enjoying an ed-ible image of the season. (A low-carb alternative is also available.) 23 Circle Dr, Seekonk. 508-336-5204.

Taste News Bitesby Dale Rappaneau

Pizza PizzaAn East Bay family realizesa lifelong dream

Pomodoro Pizzeria cooks up traditional Italian food in Bristol


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Juggling Instructor

Taste Connoisseur by Anita Baffoni

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Joanne Everett and her husband Mathew Vincent bought The Cheese Plate, which had been in business for three years already, last year. The cou-ple revamped the restaurant and have been pleasing their cheese-loving guests ever since. With an impressive wine selection and seasonal scrump-tious desserts, The Cheese Plate is a playful alternative for a brunch, lunch or dinner destination.

Where did your love for cheese begin? Joanne: I always liked cheese but wasn’t too adventurous until my hus-band and I started going out to eat and trying cheese plates. If a restau-rant offered a cheese plate, we tried it. We really got to know what we liked and what we didn’t and we really had a lot of fun with it.

How did you decide which cheeses would comprise the menu?We knew we wanted to offer plates by region, so that was our starting point. Then in each region, we wanted to of-fer some cheeses that people were familiar with but also offer a few that might not be so well known. For exam-ple, on the Italian plate we could have chosen Parmigiano Reggiano, which is one of the most well known Italian cheeses, but instead we chose Piave.

How do you determine which wines and beer pair best with specific items on the menu?A lot of research and a lot of taste testing. We actually have a philosophy that there is not a right or wrong pair-ing. It’s really whatever works for each individual. If you try a certain wine and cheese together that may not be a “traditional” choice and you love it, then it’s the right paring. We’re always happy to help folks make some pairing choices as it can be overwhelming. We want to make it enjoyable, not work.

What helps you determine which cheese will be on the menu? Lots of factors go into that decision. The cheeses we do carry are the best of their kind, meaning we don’t pur-chase lower grade versions of some of the well known types. We also take into

account what sells and what doesn’t. There’s no need to bring in an amaz-ing, expensive cheese if no one’s going to eat it. We have made some changes to the cheese menu over the past year as well, either due to a certain cheese no longer being available or changing a few with the seasons. We also listen to the feedback of our customers, if there’s something that we’ve gotten several requests for, we will bring it in.

Are other menu items, besides cheese plates, influenced by specific cheeses you would like to utilize? Not all of the cheeses work in other applications but we do have a few that taste just as good on a salad or in a gourmet grilled cheese. Right now we’re getting ready to roll out our winter menu. We’ll be offering a baby arugula salad with goat cheese rolled in candied almonds and crispy prosciutto as well as naan pizzas and a new grilled cheese with Brie and cara-melized onion chutney.

Where do you look for inspiration while designing menu items?The seasons are a big inspiration. It’s exciting to switch things up accord-ing to the time of year. Now is really a fun time for us to change the menu. Cheese is definitely comfort food and this time of year there’s nothing better than a cheese plate with warm French

baguette or a bowl of tomato bisque and a grilled cheese.

Which cheese plate pairs well with one of your sandwiches or desserts?I’d have to say the Spanish plate. The variety of cheeses on that plate is so unique yet approachable. There’s something for everyone on that plate. It’s also our best seller.

the gourmet grilled cheeses look and sound delicious. Which one is very popular?Hands down the Fig Grilled Cheese. It has thinly sliced imported prosciutto, fig jam, Swiss, cheddar and arugula on sourdough bread.

the wine list is pretty impressive. Which wines pair best with the deli-cious desserts on the menu?The traditional choice is Sandeman Tawny port; it’s wonderful, especially with our chocolate cake. A more adven-turous choice would be a glass of our red or white Bourdeaux, perfect with our almond pear tart or cheesecake.

That’s CheesyAn epicurean feast in Warren

The Cheese Plate54 State Street, Warren

401-245-3932www.thecheeseplateri.com

Joanne Everett at the Cheese Plate


Taste Dining Guide special advertising section

BarringtonBlueWAteR BAR & GRillWith nautical décor and an open air kitchen, Bluewater Bar & Grill serves up a unique style of contemporary cuisine. Arrive by land or sea to enjoy locally sourced food in a relaxed wa-terfront setting. 32 Barton Avenue, Barrington. 401-247-0017. bluewater-grillri.com D $-$$$

MAnGiA neAPOlitAn PizzeRiA With renowned whole wheat crust and imported cheeses from Naples, Mangia’s new Barrington location brings fresh and authentic pizza to the East Bay. 296 County Road, Barrington; 401-337-5600. eatman-giapizza.com lD $-$$

PizziCOWith award-winning fusion and Ital-ian food, Pizzico is an upscale eatery that brings Tuscany to Rhode Island. 308 Country Road, Barrington. 401-247-0303. pizzicoristorante.com lD $$$

BristolDeWOlF tAVeRnThis historically renovated tavern serves contemporary American cui-sine and boasts a picturesque view of Bristol harbor. 259 Thames Street, Bristol. 401-254-2005. dewolftavern.com BlD $$$

GReen eGGSServing up wholesome, delicious

breakfast dishes, Green Eggs is the perfect start to your day. 576 Metacom Avenue, Bristol. 401-253-3443. B $

PortsmouthFielDStOneS GRilleA casual, lively atmosphere makes Fieldstones Grille an ideal place to bring your family and enjoy homemade pizzas, burgers and more. 980 East Main Road, Portsmouth. 401-293-5200. atlanticgrille.net/fs lD $$

SCAMPiA local favorite, Scampi offers tradi-tional seafood dishes, steaks and brick oven pizzas with amazing water views. 657 Park Avenue, Portsmouth. 401-293-5844. scampi.me lD $$$

ProvidenceCAVSelected by The New York Times as one of Providence’s five best res-taurants, CAV offers award-winning cuisine and ambiance for a sophis-ticated dining experience. 14 Impe-rial Place, Providence. 401-751-9164. cavrestaurant.com Br (Sat & Sun) lD $$$

South DartmouthBlACK BASS GRilleOn Tuesdays, this spot donates 10% of the company proceeds to a local charity, so you can enjoy your deli-cious meal and leave feeling great. 3 Water Street, South Dartmouth. 508-999-6975. blackbassma.com lD $$$

TivertonnOnni’S PAStA SHOPBoasting the freshest pasta in RI, Nonni’s stuffed shells and delicious Veal Marsala aren’t the only reasons to visit Tiverton. Monday offers $5 martinis, while Tuesday-Thursday is dinner for two for just $22. 1154 Staf-ford Road, Tiverton. 401-624-3087. nonnispastashop.com. lD $$

tHe BOAt HOuSeThe Boat House has taken a sophis-ticated spin on traditional “seafood shack” classics and boasts unforget-table scenic water views. 227 Schoo-ner Drive, Tiverton. 401-624-6300. boathousetiverton.com BrlD $$$

WarrenFAt Belly’S iRiSH PuB & GRillAs casual as it is creative, Fat Belly’s offers a taste of Ireland’s pub cuisine without having to venture far from home. And with live weekend music and a menu worth revisiting, this ad-dictive eatery lives up to its Irish roots. 632 Metacom Ave, Warren. 401-289-0887. www.fatbellyspub.com/warren-ri lD $$

WestportBitteRSWeet FARM ReStAuRAnt & tAVeRn Serving up farm fresh homemade cook-ing, live music Thursday–Saturday eve-nings and a countryside atmosphere with a sophisticated flair, Bittersweet Farm is great for dining or special events. 438 Main Road; Westport. 508-636-0085. BBrlD $-$$$

tHe GAlley GRille A great atmosphere for big parties and couples, the Galley Grille offers music Fridays and Saturdays, night-ly promotions and contemporary American and seafood cuisine. 66 State Road; Westport. 508-675-7185. lD $-$$$

MARGueRite’S Offering a great hometown feel with locally infused seafood dishes and a variety of entrées, Marguerite’s is perfect for locals and visitors alike. 778 Main Road; Westport. 508-636-3040. www.margueritesrestaurant.com. BlD $-$$$

ten COuSinS BRiCK OVen A great place to chow down, the pizza won’t be the only thing that will have you watering at the mouth at this Italian-American eatery. 977 Main Rd; West-port. 774-264-9700. lD $-$$

Key B breakfast Br brunch l lunch D dinner $ under 10 $$ 10–20 $$$ 20+ BYOB Outdoor Seating Late-night Dining Parking Lot Valet Parking Family Friendly Find a review on thebaymagazine.com

ChompCome to the newest neighborhood burger joint for a no-frills, straight forward dining experience. It doesn’t get any better than a good burger and a good brew. 440 Child Street; War-ren. 401-289-2324. chompri.com. D $-$$

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Christmas in the Barnyard at Coggeshall Farm gives kids a glimpse of 18th century holiday time

December 24: At Christmas in the Barnyard you can get up close and personal with Coggeshall’s rare-breed livestock; hunt for eggs; brush the cows; help costumed guides cook jonnycakes on the hearth of the 1790s farmhouse and perform the morning chores while learning about

farm animals in 18th century Rhode Island. Participants are encouraged to dress appropriately for a morning in the barnyard. 9-10:30am. $10 adults; $6 seniors and children 3-12; free children 3 and under. 1 Coggeshall Farm Road, Bristol. 401-253-9062, www.coggeshallfarm.org.

Holidays on the Farm

1.

December 7: Come pick out your fresh

cut tree at the Annual Christmas Tree Sale and Photos with Santa at the Audubon Environmental Education Center. After finding your tree activi-ties will be available as well. Food do-nations accepted. Free. 9am-4pm. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org.

2. December 6, 13, 20, 27: Head to Blithewold for

Sparkle! An Outdoor Family Event. Stroll the illuminated grounds; sip hot cocoa; and eat roasted marsh-mallows around the bonfire. You can even join in with a-capella car-olers! 6-8pm; 6:30-7pm caroling. 101 Ferry Road, Bristol. 401-331-6060, www.blithewold.org.

3. DECEmBEr 1-15: Get a bit of history in this month as Sec-

ond Story Theatre performs Saint Joan. The George Bernard Shaw play is based on the life and trial of Joan of Arc. $25 adults; $20 students (21 and under). 7:30pm Thursday, Friday & Saturday; 2:30pm Sunday. 28 Mar-ket Street, Warren. 401-247-4200, www.2ndstorytheatre.com.

5.December 14: Love mixing cocktails? Then you’ll love a

Book Signing: Mr. Boston Official Bartender’s Guide. Meet Jonathan Pogash and sample some mocktail versions of his new recipes in the 75th anniversary edition of this leg-endary guide. 3-6pm. 1 Bannister’s Wharf, Newport. 401-849-9900, www.newportmansions.org.

4.


Gallery Calendar by Erin Swanson

DecemberDecember 1-24: Support the arts while you shop at the DeB-

lois Gallery Holiday Fine Arts & Craft Show. Free. Gallery hours Tuesday-Sunday 12-5pm. 134 Aquidneck Ave-nue, Middletown. 847-9977, www.deb-loisgallery.com.

December 1-31: Winter hours don’t kick in until next month! Stop by Greenvale Vineyards for a Wine Tast-ing Monday-Saturday from 10am-5pm or Sunday from noon-5pm. $12. 582 Wapping Road, Portsmouth. 401-847-3777, www.greenvale.com.

December 2-18: The Tiverton Library is the place to be for

little ones who love a good story! Don’t miss the bi-weekly Preschool Storytime with ms. Janet. Free. 10:30am Monday; 1:30pm Wednesday. 238 Highland Road, Tiverton. 401-625-6796, www.tivertonlibrary.org.

December 2-23: Blithewold’s dining room will be decked for the Chil-dren’s Holiday Tea each Monday. Tour the mansion, pose for photos by the tree, then gather for tea, hot cocoa, finger sandwiches and dessert served on fine china. $29 adults; $19 children. 4pm. 101 Ferry Road, Bristol. 401-253-2707, www.blithewold.org.

December 3-31: Head to Wally’s Tap House every Tuesday night for Stump! Trivia. Winning teams go home with prizes so be sure to bring your smartest friends. 8pm. 13 Cran-dall Road, Tiverton. 401-624-1212, www.stumptrivia.com.

December 3-31: Need some help working your computer, cell phone or e-reader? Head to the Tiverton Library every Tuesday for Drop-In Computer Help. 4-6:30pm. 238 High-land Road, Tiverton. 401-625-6796, www.tivertonlibrary.org.

December 4: Russ Morin, owner of Russell Morin Fine Catering, will teach you how to throw a holiday party like a pro at Cocktails, Cooking

and Christmas with russ morin. $20-$25. 6:30-8pm. Blithewold Mansion, 101 Ferry Road, Bristol. 401-235-2707, www.blithewold.org.

December 4-18: All experience levels are welcome every Wednesday for mat Pilates for Sports. Build strength, flex-ibility and balance while having fun. $15. 5:15-6:15pm. 43 Muse Way, Tiverton. 401-241-7349, www.sandywoodsfarm.org.

December 4-18: The chess club meets on the third floor of

the Rogers Free Library every Wednesday for a game and some re-freshments. All levels welcome. Free. 6pm. 525 Hope Street, Bristol. 401-253-6948, www.rogersfreelibrary.org.

December 4-18: Join Blithewold in its decorated living room every Wednes-day before Christmas for Family Tradi-tions – Children’s Holiday Story Time with cookies and crafts. 4pm. 101 Fer-ry Road, Bristol.401-253-2707, www.blithewold.org.

December 5-8: Roger Williams Uni-versity will host a Dance Theatre In Concert at the Performing Arts Cen-ter (The Barn). $5-$10. 7:30pm Thurs-day, Friday & Saturday; 2pm Saturday & Sunday. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

December 5-26: Every Thurs-day morning, Barrington Books

hosts Children’s Story Hour followed by craft time in its charming children’s section. Free. 10am. 184 County Road, Barrington. 401-245-7925, www.bar-ringtonbooks.com.

December 5-26: Thursday night means it’s Open mic

Night at Tinker’s Nest in Warren. It’s the perfect time to finally perform that song you’ve been secretly per-fecting. Free. 9:30pm. 322 Metacom Avenue, Warren. 401-245-8875.

December 5-29: All month long it’s Christmas at Linden Place museum. Enjoy the charm and beauty of Bristol

at Christmas as each room is decked and holding a surprise! $6-$10. 10am-5pm Tuesday-Saturday; Sundays 12-5pm. 500 Hope Street, Bristol. 401-253-0390, www.lindenplace.org.

December 6: Linden Place’s holiday sea-son will kick off with the wildly popular and sure to sell out michael Dimucci Holiday Concert. He’s considered the museum’s own Josh Groban! $12-$20. 7:30pm. 500 Hope Street, Bristol. 401-253-0390, www.lindenplace.org.

December 6-27: Drop by The Coffee Depot on a Friday night

for Open mic Night. Try your hand on stage or just relax with a coffee and a snack while listening to some talented local performers. Free. 7-10pm. 501 Main Street, Warren. 401-608-2553.

December 7-8: Make your own wreath to take home, choose a

Christmas tree and help with 18th cen-tury winter chores at Coggeshall Farm’s Christmas Sale. Free with regu-lar admission. 10am-4pm. 1 Coggeshall Farm Road, Bristol. 401-253-9062, www.coggeshallfarm.org.

December 7 & 14: If you’ve ever won-dered what treasures were inside

Warren’s oldest brick dwelling, find out by attending the Open House at The maxwell House. 11am-3pm. 59 Church Sreet, Warren. 401-245-0392, www.massasoithistorical.org.

December 7-28: Brave the cold and attend the mount

Hope Farmers market, which is open every Saturday with local growers, artisans, live music and kid-friendly programming. Free. 9am-1pm. 250 Metacom Avenue, Bristol. 401-254-1745, www.mounthopefarm.org.

December 7-28: Saturdays bring the weekly Figure Drawing Workshop at Sandywoods Farm with nude or semi-nude models and no instruction. 18+. $6 students; $14 non-students. 73 Muse Way, Tiverton. 401-241-7349, www.sandywoodsfarm.org.

December 7-28: Tour Westport riv-ers Vineyards every Saturday for delicious samples of wine. The farm owners are fourth generation wine-makers! Free. 1pm & 3pm. 417 Hix-bridge Road, Westport, MA. 508-636-3423, www.westportrivers.com.

December 8: Get your daughters in the holiday spirit with the Carpenter

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

December 7, 14 & 28: Be dazzled by glitter and sparkles at Holiday Evenings at the Breakers. Visit mansion for live holiday music and light refreshments as you stroll through softly lit rooms decked with trees, poinsettias and wreaths. $10-$28. 6-8pm. 44 Ochre Point Avenue, Newport. 401-847-1000, www.new-portmansions.org.

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Gallery continued...

Museum’s American Girl Doll Christ-mas Tea. Enjoy refreshments and crafts linking the dolls to local his-tory! 2-4pm. 4 Locust Avenue, Re-hoboth. 508-252-5718, www.carpen-termuseum.org.

December 11: The Roger Wil-liams University Chorus, con-

sisting of both students and faculty, perform a Chorus Concert with a range of songs from jazz to pop. Free. 7:30pm. 1 Old Ferry Road, Bris-tol. 401-254-3626, www.rwu.edu.

December 12-15: Bristol Theatre Company performs A Christmas Carol, a play with music. $15 adults; $10 seniors & children under 10. 7pm Thursday, Friday & Saturday; 2pm Saturday & Sunday. 235 High Street, Bristol. 401-424-1315, www.bristol-theatre.com.

December 13-14: Enjoy festive holi-day dinner theatre with the Marley Bridges Theatre Company at the Dickens Christmas Feast at the Gris-wold House. 7-10pm. 76 Bellevue

Avenue, Newport. 401-324-9436, www.marleybridges.org.

December 14: Audubon Society hosts an art class for adults: at Holiday Can-dle making you’ll learn techniques us-ing simple materials such as glass jars and recycled crayons. Registration required. 10-11am. $20 member; $25 non-member. 1401 Hope Street, Bris-tol. 401-245-7500, www.asri.org.

December 21: Common Fence Music will host Irish harpist, vocalist and storyteller Aine Minogue as part of its 20th Annual Winter Solstice Con-cert. $20 advance; $23 door. 7pm doors; 8pm show time. 933 Anthony Road, Portsmouth. 401-683-5085, www.commonfencemusic.org.

December 28: Set in the late Victorian age, the merry murder mystery is an interactive show in which visitors min-gle with Newport’s society members in a festive evening of music, games and fun. $15-$30. 7-8:30pm. 76 Bellev-ue Avenue, Newport. 401-848-8200, www.newportartmuseum.org.

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December 26-29: Keep your kids busy with December School Vacation Week at Audubon. They’ll enjoy nature stories, nature crafts and animal interviews. Find out what happened when the turtle raced the beaver or learn about the owls living in Rhode Island! Free with admission. 9am-5pm. 1401 Hope Street, Bristol. 401-245-7500, www.asri.org.

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Providence Monthly | East Side Monthly SO Rhode Island | The Bay

Whether Becky Chace’s song-writing is swaying more towards the country, blues, folk or roots rock end of the spectrum, there’s no mistaking the heart and soul in her rich, visceral vo-cals. Chace’s voice has drawn compari-sons to everyone from Melissa Ether-idge to Bonnie Raitt, and earned her the title of Rhode Island’s best female vocalist for five years in the Providence Phoenix’s best music poll. Together with longtime producer and collabora-tor Brian Minisce, the Rhode Island na-tive has just released her tenth album, titled Rise and Fall. I sat down with her to talk about her inspiration, influences and advice for aspiring musicians.

The album, her first of new original material in four years, runs Chace’s genre-defying gamut while showcas-ing the incredible sincerity of her song-writing that has defined her music. “I love all kinds of music and think each song should be treated to its particu-lar mood so I tend to try out different characters,” says Chace on her cha-meleon-like ability to change up her sound. “(The new record’s) got a little bit of all the sides of my musical taste from the soul singer in ‘Lovin Arms’ to the folkie in songs like ‘The Sea’ to

the twang on ‘Nobody’s Loved You’, and then there are a few pop songs in there as well like ‘Save Me’ and ‘Rise and Fall.’” Start to finish, it’s an album that resounds with poetic poignancy and captures the same efficiency with words that Chase has always admired in songwriting great Lucinda Williams.

“I find my songwriting inspiration from everyday occurrences, life events, emotions that creep up that you didn’t realize were in there and really any-thing that interests me or catches my eye. I’ll often write something and not understand it for a while then I’ll realize I had subconscious feelings coming up through the lyrics. Writing often helps me understand myself, if that makes sense,” says Chace on songwriting.

With an album’s worth of new mate-rial to share, Chace is looking forward to kicking off 2014 with a bunch of full band gigs around New England, while still continuing her monthly Friday night residency at Warren’s Stella Blues. “I love a good little bar where you can hear great music in an intimate setting. Another favorite is my house. We have an annual house concert here and it’s a blast,” says Chace. She also points to local picnic-style venues as favorites to

play and catch shows at, from Fall Riv-er’s The Narrows, Portsmouth’s Com-mon Fence and Tiverton’s Sandywoods, which hosted a sold out crowd of fans, friends and family celebrating Chace’s album release this past October. As for the New Year itself, Chace will be ring-ing it in with a full band show at the Broadway Lounge in East Providence that promises lots of dancing tunes.

It’s been 15 years since Chace started playing shows around Rhode Island. Between the new record, tour and ongoing performances with fe-male folk group The Jammin Divas and Neil Young tribute act Forever Young, Chace’s star seems to just keep shining. What advice would the songstress give to aspiring local art-ists? “You have to be yourself and be passionate about it. That’s what people are ultimately drawn to.” Wise words from a wise woman.

Songwriter StyleBecky Chace’s star keeps shining

Gallery On Stage by Sarah Bertness

Becky ChaceDecember 27Stella Blues

50 Miller Street, Warrenwww.beckychace.comP

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Barrington’s Becky Chace has been compared to blues legends like Bonnie Raitt


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Gallery Artistry by James Merolla

Cindy Daniels loved her stu-dio art space so much, she bought the building. Daniels, 61, a native of Homestead, PA, has made 412 Thames St., Bristol, her homestead, instead, for two decades now.

The creator and owner of C.A. Dan-iels and Company calls her gift line of hippo razors, elk soap dishes, seagull combs and a zoo of other home goods gift items that she sells on her website “FUNctional.” “I’ve always had a great appreciation for nature, be it plant, animals, sky, wind, light, earth, rock… it all appeals to me. So, when I created the razor line, adapt-ing handles to nature was a natural thing for me to do,” says Cindy.

Growing up in a family of five girls, Daniels says, “I feel so blessed to have my studio on the harbor front in Bris-tol.” The studio is a first floor space in a commercial cinder block building built in ’30s or ‘40s that used to be an icehouse. “I bought the building in the mid ‘90s and have been upgrad-ing it ever since. It is a joy to work on it both on the inside and outside,” says Cindy. “I painted images on the back and side exteriors.”

It has eight huge skylights, steel beams, tall ceiling, wood floor and a loading dock giving the space and the artwork within a welcoming am-biance. “When people have come to

my studio they are often surprised that one artist (me) has done the variety of styles they see displayed. I joke with them and say that’s the advantage of having multiple per-sonalities,” says Cindy, laughing. “I love photography for catching the moment and oils for catching the mood, although moment and mood come into play in both mediums. I find the ever-changing beauty of the East Bay my heaven on earth.”

Now that her own age inexorably approaches the vintage of the build-ing she owns, she is trying to simplify

by spending her precious creative time making those paintings and photographs, rather than pedaling to peddle rhino razors or seagull soap, as unique as they remain.

“I loved and still appreciate the ra-zor line I created. It’s a great line, and I still sell through the website. However, at this stage in my life, I’m looking to simplify, which for me, means letting go of the numerous trade shows I’d do each year, maintaining a rep network, national advertising, etc.,” adds Cindy.

Painting and photography now answer her innermost desire of both appreciating and showing the beauty nature creates daily. “God, nature, spirit – all synonyms for the name-less source we’re all connected to,” she says. “When it comes to making my own art, it’s more a form of prayer and/or meditation than painting a particular thing. I’m self-taught, so there are few rules that interrupt my intent of letting nature speak through me. I’m inspired constantly, whether visually or spiritually, by people I meet. It’s a good earth out there.”

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412 Thames Street, Bristol 401-254-0161

www.cadaniels.com

A look inside Cindy Daniels Studio


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Taste Test by Grace Lentini

With a frosting made of white chocolate that creates a beautiful blank canvas to create, these pleasantly soft and chewy sugar cookies from Sweet Lorraine’s Candy Shoppe hit the spot. Each are beautifully decorated with a different theme that make them almost too beautiful to eat. 211 Waseca Ave., Barrington. 401-694-1128, www.sweetlorrainescandy.com.

Snowflakes aren’t just reserved for the outdoors anymore. Now you can bring Provender Fine Food’s chocolate pepper snowflake cookies inside. With a nice cocoa flavor, not too strong hints of black pepper and a nice chewy texture, these are oversized and big enough to share… if you want to. 3883 Main Road, Tiverton. 401-624-8084, www.provenderfinefoods.com.

This perfect-for-dunking gluten-free cookie from Eva Ruth’s is highlighted by its different textures of plump raisins, oatmeal, chocolate chips and sweet frosting. One of our staff members commented how oatmeal cookies remind her of the holidays. Well, ‘tis the season for eating cookies. 796 Aquidneck Ave., Middle-town. 401-619-1924, www.evaruths.com.

This festive gingerbread cookie from Seven Stars Bakery is actually available year-round, and for good reason. It is what a gingerbread cookie should be: chewy with a hint of real ginger that is not overpowering. And to top it off it is shaped like a star, perfect for the top of a cookie holiday tree. Rumford Center, 20 Newman Ave., Rumford. 401-521-2200, www.sevenstarsbakery.com P

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The Bay December 2013