SO Rhode Island November 2012

SPECIALIZING IN:

FRACTURE CARE • ARTHRITIS SURGERY • SPORTS MEDICINE • HAND SURGERY • SPINE SURGERY

JOINT REPLACEMENT • SHOULDER SURGERY • FOOT & ANKLE SURGERY / NEUROSURGERY

Call to make an appointment and visit us at www.westbayortho.com

NOW AT 3 CONVENIENT

LOCATIONS

120 Centerville Road, Warwick, RI 02886 401-738-3730

176 Tollgate Road, Suite 203, Warwick, RI 02886 401-739-4988

41 Sanderson Road, Suite 105, Smithfield, RI 02917 401-349-3990

West Bay Orthopaedics is now West Bay Orthopaedics & Neurosurgery, Inc.

Our practice now includes an experienced neurosurgeon, Maria A. Guglielmo, MD.

Most orthopaedic surgical groups have to send you elsewhere if your treatment requires

a neurosurgeon. We don’t. We offer you total body care, a truly complete orthopaedic

package under one roof. That includes Digital X-Ray, High-Resolution MRI and expert

Physical Therapy. Let us put our new, expanded experience and training to work for you.

At West Bay Orthopaedics & Neurosurgery you’re covered from head to toe.

West Bay Orthopaedics & NeurosurgeryNOW OfferiNg NeurOsurgical care

753_WBO&N_BikeAd_10x13.5_Layout 1 9/20/11 12:01 PM Page 1

SOLDThis information is based on data supplied by the State-Wide MLS during the past 12 months.

They do not guarantee, nor are they responsible for its accuracy. Bay Realty acted as listing and/or selling office in each transaction.

401-789-3003www.baysold.com

Bay Realty, Ltd., 1182 Boston Neck Road, Narragansett, Rhode Island 02882

$2,900,000 $1,800,000 $1,100,000

$950,000 $942,500 $823,500

NARRAGANSETTPiER AREA

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HARBOUR iSLANdWATERfRONT/dOck

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WE KEEP OUR PROMISES!A sample of our past year’s sales

Call one of our experienced professionals to get your home$789,000 $745,000 LiSTEd AT $1,100,000

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Relax, Sip & Savor… We’ll handle your holiday needs! Wine Pairings Gift Baskets Wine Club Gifts Craft Brews & Spirits

We deliver throughout RI & ship out of state. Our team will be glad to help.

1000 Division Road, East Greenwich, Rhode Island thesavorygrape.com ~ 401.886.9463 (WINE)

333 Main Street, East Greenwich | 401-884-2810 | kennethcote.com

Best Salon 2008, 2009, 2010, 2011 & 2012Best Facial 2009Best Spa 2010, 2011 & 2012Best Massage 2012

KENNETH COTE RENEWAL CENTERWe do more than cut hair, we care.

We Do More Than Cut Hair… We CareHi, I’m Kenneth Cote. Having been a salon owner for over 35 years, I’ve learned what it takes to create a memorable experience each time you visit our salon. First and most importantly, all of my team are employees.. not booth renters. Which means that I can raise the bar high and set quality standards that guarantee your satisfaction. I hire, nurture and personally train new talent and even my most experienced stylists benefit from consistent ongoing advanced education which, in turn, enhances service quality. At Kenneth Cote, we work as a cohesive unit focused on outstanding performance quality so if your stylist is unavailable you can feel at ease working with any member of our salon and spa team. We do more than cut hair, we care.

We offer you a professional, affordable and friendly salon experience. Our team environment makes visiting our salon and spa a positive experience for you since our stylists share knowledge and learn from each other. We do what we love and love what we do and, therefore, success follows. I’ve always believed that the high tide raises all the boats and together we all succeed. And at Kenneth Cote, we’ve continued to grow because of our consistent focus on outstanding quality and always putting you first. At Kenneth Cote, we truly care about each other and you.

As a consumer of salon and spa services, you have many choices. I trust as an educated consumer you’ll make the best choice about where to place your trust. My team and I look forward to seeing you soon.

Apple & Spice Fall PedicureSip an iced or hot spiced apple cider while your feet and nails are pampered with deliciously-scented fall-scented scrubs and lotions. $45

You know you’ve got mom hair when…• You’ve had the same hairstyle since high school• Your hair is always in a scrunchie or ponytail• You ask your husband to trim your bangs• Your hilites haven’t been touched up since 2011• Your solution for gray hair is a pair of tweezers

We know that being a good parent is the hardest job around. But just because you’re a mom doesn’t mean you have to look like a mom. Sure, it’s hard to find five minutes in the day to call your own but with the right hairstyle, and the proper professional guidance, your hair can be easy to maintain and look great all the time. Visit us for an affordable mom make-over today.

Annual After Thanksgiving Gift Certificate Sale!10% Off All Holiday Gift Certificates 11/23 & 11/24

CHARIHOCharlestown • Richmond • Hopkinton

Daily Specials • Steaks • Pasta Fish & Chips Served Everyday • Kids Menu Available

ernie t’s“wee friendly pub”

Fine Food & Spirits

Come in to experience the BEST SEAFOOD IN TOWN!

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491-9801 • 1219 Main Street, Wyoming (Rte 138)For more info visit us on ernietsweefriendlypub.com or find us on facebookOpen 7 days until 1 am • Breakfast: Saturday 7-11am Sunday 7am-noon

Cannot be used with any other discounts. One per customer.

Excludes breakfast. Expires 11/30/12

peterpotspottery

handcrafted in south county since 1954

494 glen rock rd. west kingston(off rt. 138 1.5 miles west of rt. 2)open daily 10-4, sundays 1-4 · (401)783-2350 · peterpotspottery.com

Our Swan Server isthe second mostpopular bird atThanksgiving

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Two floors of:Candy, Clothes, Baggallini

Jewelry, Yankee CandlesCrabtree & Evelyn

Did you know we have brand name,first quality off price clothing?

Est. 1977

We have Thanksgiving and Christmas decorations!

1006 Main Street, Hope Valley 401-539-7033 • OPEN EVERYDAY 10 to 5pm

20% OFFYour Total Purchase

MUST PRESENT PRIOR TO CHECKOUTExcluding Sale Items & Gift Certificates. Limit one per household. Expires 12/10/12

Major Credit Cards accepted, good checks & even cash!

7 November 2012 | SO RHODEISLAND

ContentsP

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November 2012

48 59This Month25 medaling in Honor Hear the stories behind all the veteran

memorials in South Kingstown

29 Fresh Fall recipesFour South County chefs scour local farms

for the best seasonal ingredients

Every Month10 Web List

11 Letters

15 So HappeningDancing up a storm in Westerly

17 So & So 20 Social Network

43 So StylishMeet one family who calls Block

Island their year-round home

45 What’s in Store 46 Tastemaker 48 Lifestyle

53 So DeliciousIt’s plum delicious in Saunderstown

55 Tastemaker 56 Foodie Journal 59 Review 61 Dining Guide

69 So entertainingA game of wizardry anyone?

70 Calendar 73 On Stage 74 Art View

76 So ApprovedHave a bowl of warmth

On the Cover: Photography by Hilary Block

8 SO RHODE ISLAND | November 2012

3293 Post Rd - Apponaug

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 ©2012 by Providence Media, All rights reserved. Printed by Gannett Offset. Distributed by Special Delivery.

PublishersBarry FainRichard FleischerJohn Howell

Publishing DirectorJeanette St. Pierre

Executive EditorJulie Tremaine

Special Projects ManagerJohn Taraborelli

Art DirectorKarli Hendrickson

Assistant EditorErin Swanson

Assistant Art DirectorMeghan H. Follett

Advertising Design DirectorLayheang Meas

Graphic DesignersCaleigh McGrathVeatsna Sok

Account ManagersLouann DiMuccio-DarwichAnn GallagherNicole GreenspunKim TingleElizabeth RielDan SchwartzChelsea ShermanSharon SylvesterJessica Webb

IllustratorEloise Narrigan

Photographers

Contributing Writers

Interns

Member of:

Linda BeaulieuMarylou ButlerBob CiprianoBob CurleyMeagan GannRudi Hempe

Marna KrajeskiDawn Keable Molly LedererGrace LentiniAndrea E. McHughBethany Vaccaro

Nick CantorDevin FaheyDon Previe

Dale RappaneauAlyssa SchianoSamantha Sandonato

Hilary Block Marylou Butler EG PhotoLaurel Mulherin

Layheang Meas Melissa StimpsonRupert Whitely

1070 Main Street, Suite 302, Pawtucket RI 02860 Fax: 401-305-3392 • [email protected]

www.sorhodeisland.comFor advertising rates call: 401-305-3391

Contributor

Eloise Narrigan is a free-

lance illustrator and surface

designer. She studied illus-

tration and writing at the

Rhode Island School of De-

sign. Eloise has created work

for magazines, text books,

apparel, paper goods and

home decor. In this month’s

issue, she gives us her take

on South Kingstown’s war

memorials in honor of Vet-

eran’s Day.

Eloise NarriganIllustrator


Medicare – Most Major InsurancePrivate Pay – Long Term Care Insurance

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[email protected]

Please call today for information or visit our website

Serving the RI community for over 3 decades

Private duty nursing in your home or for your hospital stay

Nursing and therapy services at home

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Non-medical assistance for errands and companionship

Driving program

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Call or visit our show room and see for yourself.

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your west bay wood-mode dealer


Delicacies for theserious gourmet

Rhode Island’s Largest Selection of Specialty Foods

shop daily 9-6sunday 9-2

closed tuesdays

282 South County Trail • East Greenwich, RIwww.chefaroni.com • 401-884-8798

Teaching dog owners how their dog’s mind works to connect in

a way the dog understands

Bob Midwood Behaviorist/Trainer

Visit our website for more informationwww.goldendogtraining.com

401-258-2611

Full service facility

Exhaust

Shocks and Struts

Suspension

State Inspections

Student Discount Program

Reopened Under New Management.

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Free Tire Rotation with Oil Change $24.99*

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SoRhodeIsland.comThis MonTh on

Get statewide restaurant

reviews and know

what’s new in dining

Check out our roundtable

discussion with some of the

state’s top political reporters

Read an additional interview

with Chef Matthew McCartney

from Jamestown Fish

More Restaurants

More News

More Cover Story

Plus: Register as a user to post your own events

to the calendar and comment on our stories


Letters

Fall into Good Taste

From Our Readers

There are so many lovely things about the fall – but the best one, at least in my book, is the autumn har-vest. The proliferation of pumpkin and squash is just about the only thing that eases the pain of putting away my beach chairs for the year.

This month, we talk to four local chefs who are putting the season’s bounty, straight from the farm, into delicious recipes for you to cook at home. So read on, and get cooking – after all, it’s not like bathing suit sea-son is around the corner. - Julie

Thank You KindlyI want to thank you for the amazing sto-ry you did for Sophiez Soap [“A Soap Story,” So & So, September 2012]. My friend, Eileen, who emailed you, is a very special, caring and loving person. I have many special people in my life.Sonya GardinerSophiez Soap

En-armor-ed Thank you for including the Westerly Armory as one of the “Landmarks we love” in your anniversary issue [“Five Great Years,” September 2012]. Thanks to you and people like you, the Armory is growing and becoming more useful to its community and state all the time. We will be doing a capital campaign in early spring to raise about 1.2 million to reno-vate the cellar in order to expand the museum and offer community space.

This fall I am coming out with a mod-

erately interactive DVD called The BIG Rhode Island Quiz. Separate from that is a little booklet by the same name (for those who like hard copy). Begin-ning in January, I’m heading through America with my presentation, “Little Rhody & the Other 49.” People love Rhode Island presentations – it gives us “ammunition” when people ask about or make fun of our state.

Thanks so much again. I love your magazine. It is always fun. The Ar-mory sends you a soldierly salute.Roberta Mudge Humble

Winter Fun Awaits Thank you for including us [“Five Great Years,” September 2012]. What a great issue! We are beginning to realize what is working for us in the advertising are-na and SO is it. Just from the response we got this year, I think it must be one of the most read summer mags.TracyYawgoo Valley

Send us a letterEmail SORI a letter to the editor to

[email protected] and it could be

published in an upcoming issue.

Read us onlineFull issues available on

www.sorhodeisland.com

Find us on FacebookReach out to us at

SoRhodeIslandMagazine

GIFT CARD

G I V E L O C A LG I V E L O C A LBlue Hydrangea

2 Main Street, Wickford401-295-2583

www.295blue.com

Blue Hydrangea is the most fun and fabulous gift shop located in the heart of historic Wickford Village. It’s the perfect spot to find fabulous gifts, so fabulous you may have to buy something for yourself, too. Check out their eclectic selection of home decor gifts perfect for the hostess onyour holiday list.

THE EaglE’s NEsTgallEry

50 High street, Westerly401-596-5386

www.theeaglesnestgallery.com

The Eagle’s Nest Gallery carries a large collection of American made products, including John Medeiros jewelry made in Rhode Island, Danny K tapestry bags from California, Jill Beads from Denver and a variety of pottery, glass and fiber artist work. Come see all these wonderful works of art.

CRITTER HUT91 Point Judith Road, Narragansett

401-789-9444

6637 Post Road, North Kingstown 401-886-9494

www.critterhutri.com

From toys and treats to fish and birds, Critter Hut has pet gifts covered. For the furry friend on your list, there’s all-natural cat and dog food and a wide varietyof pet accessories like leashes, beds and bowls. For the animal lover, there’s exotic birds and fish and gift certificates in any denomination.

GRANITE PHOTO116 Granite Street, Westerly

401-348-8166www.granitephotoonline.com

Turn your favorite photo into art at Granite Photo, where they can print on canvas and stretch over a frame for hanging. The texture and look of canvas adds depth and feeling to your pic-ture. They can print from slides, prints or your digital media. Let Granite Photo show you how easy it can be. Granite Photo: where the only limitation is your imagination.

Adornment Fine Jewelry36 South County Commons way, South Kingstown • 401-284-3333

213 Goddard row, newport • 401-619-3301www.theadornment.com

Adornment specializes in unique and extraordinarily beautiful pieces of jewelry, showcasing a vast selection of modern and classic pieces made of natural gem stones and precious metals. From birth stones and fine watches to their exclusive diamond jewelry, including Romance Engagement rings, Adornment has a gorgeous variety of rings, necklaces, bracelets and more. With two locations in Rhode Island, this upscale jeweler prides itself on world-class quality and exceptional and personalized customer service. Check out their website for some great gift ideas to fit every taste and budget!

213 Goddard Row, Brick MarketNewport • 401.619.3301

www.TheAdornment.com36 South County Commons, C1

South Kingstown • 401.284-3333

Engage Her! Choose from

our vast selection or design your own.

our favorite places to shop for the holidays

LuLabeLLs12 Main street, Wickford

401-667-7676www.lulabellgifts.com

Your place to find gifts just right for any occasion. Choose fromselections by local artisans and one-of-a-kind gifts along with your favorites. The holiday season is here. Let Lulabells help you select the perfect gift for everyone on your list.

SMYLE!233 Main Street, East Greenwich

401-398-8700www.smylestore.com

Smyle! is a place where happiness is always in style. Joyful holiday gifts are aplenty in this fun vintage and artisan gift gallery. Find something to make everybody happy, while browsing through their eclectic selection of jewelry, whimsical home décor and vintage goods, many handcrafted and made in America. Come see why RI Monthly voted them “Best Gift Store” in 2012.

Therapy BouTique330 Main Street, Wakefield

401-783-9400www.therapyclothingboutique.com

Every woman needs Therapy, retail therapy that is. And there’s no better place to “cure the wardrobe blues” than Therapy Boutique. This boutique outfits Rhode Island’s most fashionable women with their fabulous selection of designer denim, luxurious cashmere sweaters, on trend casual wear and unique accessories. Give the special lady on your list what she really wants, more Therapy!

South CountyArt Supply

237 robinson Street, Wakefield401-783-2749

www.southcountyartsupply.com

South County Art Supply has a

wide selection of gifts for any

budding artist on your holiday list.

From kids art kits and gorgeous

acrylic paints to stamp making tools

and screenprinting products, the

downtown Wakefield shop will keep

your gift giving fun and creative!

The KnoTTy Dog31 Bradford Street, Bristol

401-396-9520www.theknottydog.com

The Knotty Dog’s selection is second to none, specializing in locally made coastal products featuring reclaimed materials. Whether you’re in the market for custom furniture or just a dainty jewelry gift, The Knotty Dog is the place to go. From candles to fireplace accessories to cozy throw blankets, they’ll keep you warm this winter. Selling handmade soaps for mom, hooded bath towels for children and collars for Fido, shoppers are guaranteed to find unique gifts for everyone on the list. Serving customers near and far, the shop offers friendly customer service in-store and free shipping on all web orders over $50. Open seven days a week and late on Fridays through December. Bring in this ad for a free gift with any purchase.

Distinctive Chinese Cuisine Fuses East and West

733 Kingstown Road, Wakefield789-2300 • 789-2308

Dining • Take-OuT • SuShi Bar

TWOLOcaTiOns

www.dragonpalacewakefield.com

1210 Main Street, Wyoming539-1112

Sun-Thurs 11am-10pm • Fri & Sat11am-11pm

chinese cuisine sushi & bar

Thank you for voting us your #1 Asian Restaurant


17A New Dance

Party

So HappeningP

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Twirl through your Friday night in Westerly


1-800-383-2474 • BlockIslandInfo.com

Friday, November 23 - Sunday, November 25

Enter to win raffle prizes at the Visitor’s Center at the ferry landingAunt Doris

Block Island

The Block Island Holiday StrollThe Holiday Shopping Stroll on Block Island is a New England tradition.

Come for the day, or take advantage of special overnight packages. Either

way enjoy deep discounts on retail. The Island is decorated for the holidays

and shopping at more than 30 one-of-a-kind stores has never been so easy

or enjoyable. Call 800-383-2474 for a complete list of participants, store

hours,restaurants and accommodations.

Tourism Council

8194 Post Road, North Kingstown • 294.4494 • www.wickfordkandb.com


One hails from Russia, the other from Ukraine. Both are pas-sionate dancers who have been practicing since before their dou-ble-digit years. They hold dance choreography degrees, speak Ukrainian, Russian and English, and have taught dance in Po-land, China and the United States, as well as their homelands. Talk about a power couple.

Olga Golubko and Dmytro Fila-tov have come to Westerly to share their high level of expertise with dancers and non-dancers alike at their new ballroom dance studio, The Sound of Dance. They

offer private lessons, group les-sons, cardio classes and wedding dance choreography. Every other Friday the duo also holds Friday Night Dance, where everyone is welcome; learn everything from ballroom to samba, salsa to cha-cha, while meeting others who match your skill level – whatever that may be.

Your first Friday Night Dance lesson is only $8. If you become a member, the next one is $8, too. Non-members pay $18 per ses-sion. 7:30-9pm. 116 Granite Street, Westerly. 363-2815, www.the-soundofdance.com. -Emily Payne

Want to explore Historic New-port? There’s an app for that. The hottest newly introduced mobile app is that of a walking tour of the charming city. Visi-tors to the historic sites and land-marks can actively view images and hear stories using their smart phones. Who better a tour guide then the smart phone held perma-nently in your hand already? With GPS-enabled interactive maps, the app can locate exactly where

you are and familiarize you with the historic sites nearby.

Don’t feel like heading out into the cold? Visit Washington Square, the waterfront of Long Wharf and so much more from the comfort of your home. As long as your phone has an Internet connection, you’re good to go. So whether you are actually visiting Newport or relax-ing curled up on the couch, go dis-cover! After all, it’s free. www.new-porthistorical.org –Alyssa Schiano

So Happening | So & So

A Dynamic Dancing DuoGetting your groove on in Westerly

From the Couch to the Road

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KICK UP YOUR HEELS

GO LEARN

Calvin Campany, president and owner of Adornment Fine Jewelry, under-stands how to have a good time. Ev-ery Friday night through November 16, Campany hosts Art On Tap, an event featuring free local beer tastings, art-work from local artists and jewelry from local jewelers.

“It’s a celebration of what’s made right here in Rhode Island,” says Cam-pany. The event came out of his love of shopping local: “It’s important to support local artists – and I just like

beer,” he says, laughing. “I’ve been to stuffy wine tastings and stuffy art shows and I wanted something more fun, because that’s what Adornment is, a fun jewelry store.”

While Campany has a store in South Kingstown at 36 South County Com-mons Way, the weekly events take place at his Newport Adornment store. Wander in to either location to get a taste of the good life. 4-8pm. 213 God-dard Row, Newport. 619-3301, www.theadornment.com –Dale Rappaneau

A Gem of a Night

BE JEWELED

The Sound of Dance


With autumn well upon us and the tem-peratures continuing to drop, many of us are looking for ways to keep the house feeling toasty. What better way than by throwing something in the oven? Stop by House of Hope Boutique in Warwick to pick up some locally made all-natural bak-ing mixes; not only will you warm up your kitchen, you’ll give back to those in need.

House of Hope Boutique Originals (HOHBO) is a human services organi-zation that began in 2007 as an op-portunity for the local homeless to improve their situations. Originally a sewing workshop in the basement of a shelter, House of Hope has evolved into a much larger business; home-less individuals now create purses, wine bags, clothing and even plant

stakes made from recycled wine corks. Recently, residents of Providence’s Amos House have provided House of Hope with handcrafted baking mixes, perfect for warming your kitchen and your stomach. All proceeds will benefit Amos House’s programs and services.

The House of Hope’s annual girls night out event, “Fashion With Friends,” is also taking place soon, on December 5 at Rhodes on the Paw-tuxet in Cranston. Come out from 5:30-9:30pm and show support or just stop by the boutique, taste some baked samples and stock up for the winter. Your pantry will thank you, and so will your less fortunate neigh-bors. 3190 Post Road, Warwick. www.hohbo.org. –Nick Cantor

The Greater Westerly-Pawcatuck Area has produced their third humorous men of westerly calendar featuring more than 25 respected local businessmen. Organized by the Chamber of Com-merce, it will be unveiled publicly on November 7 at Granite Theatre. The men playfully posed for the calendar

with props (briefcases are sexy, right?), while in the act of undressing. “These men have really been great sports in the interest of raising funds for charity. The calendar will promote their business and their sense of humor,” says Chamber President Deb Turrisi.

Tickets to attend the Men of Westerly-

Pawcatuck Area Revealed! event include a calendar; it’s the perfect girl’s night out filled with wine, refreshments and a chance to meet the models. Tickets can be purchased at the Chamber office in Westerly or by phone. The Chamber is sharing profits with the Westerly Adult Center, Rhode Island Center Assisting

Those in Need, Westerly W.A.R.M. Shel-ter, Johnny Center of Westerly and RI-CAN. Calendars go on sale November 8 for $20 each. The last two “Reveals” sold out, so get your tickets before they’re gone. $35. 1 Granite Street, Westerly. 596-7761, www.westerlychamber.org. –Samantha Sandonato

As the saying goes, there’s nothing “as American as apple pie.” While the Pilgrims and the Wampanoag did not eat the fruit-filled dessert at the first Thanksgiving dinner back in 1621 (also skipping cranberry sauce and mashed potatoes – both of which were not in-vented yet), it’s been a staple on holiday tables in our country since the 18th cen-tury. That’s a lot of pie.

This year, why not shake up your Thanksgiving tradition a bit? Head to the bar at Hotel Viking’s One Bellev-ue Restaurant and drink your apple pie. The stellar cocktail list features

several autumn concoctions includ-ing Tuscan Apple Pie: Tuaca Tuscan liquer, Applecom apple liqueur, apple cider and ground cinnamon. Hey, if you’ve gotta’ spend the day slaving away in the kitchen, you might as well partake in some pre-work imbib-ing. Don’t worry, if you have one too many apple cocktails just stay for din-ner: Hotel Viking’s Bellevue Ballroom offers a Thanksgiving spread that in-cludes a raw bar and a decadent carv-ing station. Yes please. One Bellevue Avenue, Newport. 847-3300, www.hotelviking.com. –Erin Swanson


Warm Your Belly and Your Heart

Better Than a Swimsuit Calendar

Drink Your Apple Pie This YearP

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A fall cocktail at One Bellevue

GIVE BACK

GOOD CLEAN FUN

AN APPLE A DAY

House of Hope


*Offer available July 1, 2012 through September 30, 2012. Cannot be combined with any other offer. Rebates and/or financing based on the purchase of eligible equipment defined in promotional program. Pricing and rebates in US dollars. Financing subject to credit approval. Customers must take delivery prior to the end of the program period. Some customers will not qualify. Some restrictions apply. Offers available on new equipment only. Prior purchases are not eligible. Offer valid only at participating Dealers. See your dealer for details.

DEALERSHIP NAMEYOUR AUTHORIZED KIOTI TRACTOR DEALERSTREET ADDRESSCITY, STATE, POSTAL CODEPHONE NUMBERURL

STANDARD EqUIPMENT:• 24.5HPDieselEngine• RearPTO• MidPTO• 4WheelDrive• HSTTransmission• FoldableROPS• PowerSteering• andmore!

AvAILABLE KIOTI ATTACHMENTS:• FrontEndLoader• MidMountMower• Backhoe

Easy to Operate, Rugged and Powerful

PAT’S POWER EQUIPMENT3992 Old Post Road, Charlestown

401-364-6114 • www.patspower.com*Offer available July 1, 2012 through September 30, 2012. Cannot be combined with any other offer. Rebates and/or financing based on the purchase of eligible equipment defined in promotional program. Pricing and rebates in US dollars. Financing subject to credit approval. Customers must take delivery prior to the end of the program period. Some customers will not qualify. Some restrictions apply. Offers available on new equipment only. Prior purchases are not eligible. Offer valid only at participating Dealers. See your dealer for details.

DEALERSHIP NAMEYOUR AUTHORIZED KIOTI TRACTOR DEALERSTREET ADDRESSCITY, STATE, POSTAL CODEPHONE NUMBERURL

STANDARD EqUIPMENT:• 24.5HPDieselEngine• RearPTO• MidPTO• 4WheelDrive• HSTTransmission• FoldableROPS• PowerSteering• andmore!

AvAILABLE KIOTI ATTACHMENTS:• FrontEndLoader• MidMountMower• Backhoe

Easy to Operate, Rugged and Powerful

STANDARD EQUIPMENT:• 24.5 HP Diesel Engine• Rear PTO• Mid PTO• 4 Wheel Drive• HST Transmission • Foldable ROPS• Power Steering• and more!

AVAILABLE KIOTI ATTACHMENTS:• Front End Loader• Mid Mount Mower• Backhoe

1,700



1,700



1,700



1,700

offer ends november 30, 2012

easy to operate, rugged and powerful

401-451-880999 Frenchtown Road • East Greenwich, RI

- Sessions by appointment -- Personalized attention given based on individual fitness level -

- Hands on assistance and correction of form will be given throughout -

$50 OFFWhen you purchase a

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Free consultation with training sessions

AFAA Certified • CPR Certified • InsuredDOrne jacavOne

Get your fall running gear out of the closet and burn off some of those ex-tra calories from Thanksgiving dinner. The East Greenwich Hill and Harbour Turkey Trot 5K will take place on Satur-day, November 24, starting at the East Greenwich Armory. The race begins at 9am and is open to all. Registration is $20 online or $25 on the day of the race. The scenic course incorporates Main Street, the waterfront and the Hill District. Less challenging races that the whole family can partake in include a one-mile Fun Run crafts and music. Last year’s race saw over 700 runners turn out for the event, with even more anticipated for this year. Runners are also asked to bring canned foods with them to support the East Greenwich Interfaith Food Cupboard, collected by The East Greenwich Lions Club. 6 Main Street, East Greenwich. www.east-greenwich5k.com

Make the most of the remaining days before winter by coming out for the 21st Annual Lil’ Rhody Runaround Trail Race. The race will be held at Burlin-game State Park in Charlestown on Sun-day, November 18 at 11am. The eight-mile loop begins at Prosser Beach, following the Yellow Dot Trail around Watchaug Pond. Hot soup and refreshments will be served after the race. Tickets are $20 until November 11 and $25 thereafter. Sanctuary Road, Charlestown. 447-1879,

[email protected] lovers, rejoice! On No-

vember 4 from 12-3pm at the Ocean-cliff Resort in Newport, the Visiting Nurse Services of Newport and Bris-tol Counties will hold the Chocolate Brunch 2012 fundraiser. Set against a gorgeous view of the Narragansett Bay, the brunch will also feature choc-olate-based entrées and side dishes, a dessert buffet, a silent auction of holi-day gifts, live jazz music and a mystery travel package raffle. $85 per ticket; 682-2100, www.vnsri.org.

Join family and friends on November 14 for Celebration and Remembrance, an evening honoring the life of Nanci Millin, who died in December of last year after a long illness. A URI grad and South Country resident for over 25 years, Nanci cared deeply for the health and wellness of animals, and the event continues this care by benefiting the Animal Rescue League of Southern RI. Sponsored by Bay Reality and hosted at Coast Guard House Restaurant in Narragansett, the evening runs from 5-8pm and features hors d’oeurves. Tickets may be pur-chased in advance for $30 or at the door for $35. All ticket holders are eligible for a grand prize raffle drawing on the night of the event, along with fabulous silent auction opportunities. $30-35. 1182 Bos-ton Neck Road, Narragansett. 401-789-3003, www.baysold.com.

Easter Seals Rhode Island is looking for volunteer office assistants. Offer to help out twice weekly, on Mondays and Fri-days. Volunteers will work at the recep-tion desk, answering phones, greeting visitors, faxing documents and helping with mailings. Office hours are from 9am-4pm. Easter Seals provides services to children and adults with disabilities and special needs. 213 Robinson Street, Wake-field. 284-1000, www.ri.easterseals.com.

The Wickford Art Association is look-ing for volunteers to help keep their gal-lery property maintained. Come by and help with general cleanup on a regular basis. Volunteers can create their own schedules based on convenience. 36 Beach Street, North Kingstown. 294-6840, www.wickfordart.org.

The WARM Center of Westerly, a lo-cal advocate and shelter for homeless people, now has November and De-cember volunteer opening dates posted on their website. Drop in to help with serving/cooking lunch and dinner in the

soup kitchen, or donating much-needed staples like milk and fresh produce. Do-nations of winter clothing are also very much appreciated during these cold months, as well as volunteering in the Hire for Attire clothing program. Meals at WARM are served from 12-1pm and 5:30-6:30pm daily. For even more ways to help, check out WARM’s website. 596-9276, www.warmcenter.org.

Bay Steward volunteer availabilities will be held through the fall and win-ter seasons at Save the Bay’s Explor-atory Center and Aquarium in Newport. Whether you’re in high school, college, or even retired, everyone stands to learn something about Narragansett Bay by assisting in the aquarium. Volunteers must be at least 16, able to work two shifts per month, enjoy talking to people about the exhibits, and undergo training and background checks. Volunteers will have their choice of working shifts, from 10am-1pm, 1-4pm, or 10am-4pm on the weekends. 272-3540, www.savebay.org.

Agenda

Volunteer

SWEET CHARITY


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LIFE COACHadolescents & young adults

Harry Fish MA, BCC80 Calendars, LLC

401-465-549180calendars.com

Juggling Instructor

221 Admiral StreetProvidence, RI • 421-7030

(open to the public)

Custom Metal Fabrication Exhaust Hood Design & Installation

From ranges to smallwares, we have it all!

We Buy, Sell & Trade New + Used Commercial Restaurant Equipment

Framing Your Memories Since 1981

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Guests sampled the bounty of one delicious town at Savor East Green-wich, the kickoff event to East Green-wich Restaurant Week, in September. Sponsored by So Rhode Island, the East Greenwich Chamber and the East Greenwich Yacht Club, the ben-efit for the Animal Rescue League of Southern RI raised over $3,600 for pets in need.

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David & Susan Costa

Betsy Rafferty, Craig Butzback, Diana Pearson

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Brad & Nok Preston, Jill Peltier

So Happening | Social Network

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213 Goddard Row, Brick MarketNewport • 401.619.3301


South Kingstown • 401.284-3333

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November 13 Visiting Chef Series: Tallulah on Thames

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come watch the gamesNFL Sunday ticket with 35¢ wings &

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I’ve noticed many plaques and monuments in and around South Kingstown honoring veterans. They’re in the foyer at the high school, at the Dale Carlia intersection and outside the YMCA. There seem to be numer-ous tributes existing mutely, blend-ing in to our everyday scenery, so easily overlooked. I wondered if a full accounting existed, so I called town clerk Dale Holberton who then emailed a Veterans Memorial Commis-sion Report dated 1987, which docu-mented the war memorials in town at the time. This inventory prompted even more questions, and my investi-gation began. I dug through files and yearbooks at the Peace Dale Library, visited gravesites, trolled the Internet, studied photocopied clippings, even used the services of an amateur gene-alogist. In the process, I unearthed a fascinating collection of stories about notable veterans from our area.

First up are two men who have re-ceived the Medal of Honor: Marine Corps Corporal David Champagne and Army Sergeant William Grant Fournier. The Medal of Honor is the highest military decoration awarded to members of the United States Armed Services. It’s conferred upon those who distinguish themselves through “conspicuous gallantry and intrepidity at the risk of his or her life above and beyond the call of duty while engaged in an action against an enemy of the United States.” Be-cause of its rigorous selection cri-teria, the Medal of Honor is often awarded posthumously, with over half of all awards since WWII given to individuals who were deceased. Since its authorization during the Civil War, just 3,476 Medals of Honor have been awarded.

Corporal David Champagne

The son of Mr. and Mrs. Bernard L. Champagne of Wakefield, Corporal David Champagne was a 1951 gradu-ate of South Kingstown High School. One needs to look no further than this excerpt from the Citation for Corporal David Champagne’s Medal of Honor, May 1952, to realize his great heroicism:

“Cpl. Champagne skillfully led his fire team through a veritable hail of intense enemy machine gun, small-arms, and grenade fire… When the enemy counterattack increased in intensity, and a hostile grenade land-ed in the midst of the fire team, Cpl.

Champagne unhesitatingly seized the deadly missile and hurled it in the di-rection of the approaching enemy. As the grenade left his hand, it exploded blowing off his hand and throwing him out of the trench. Mortally wounded by enemy mortar fire while in this ex-posed position, Cpl. Champagne, by his valiant leadership, fortitude, and gallant spirit of self-sacrifice in the face of almost certain death, undoubt-edly saved the lives of several of his fellow Marines.”

In honor of his sacrifice, the US Sen-ate approved legislation in 1997 to name the new post office in Wakefield the David B. Champagne Post Office.

The shadow box of Corporal Cham-pagne’s military decorations is dis-played in the lobby along with a plaque commemorating the dedication.

Sergeant William Grant Fournier

Sergeant Fournier was born in 1913 and raised by aunts and uncles in South Kingstown. He enlisted in the Navy at age 18 and served for nearly a decade before returning to civil-ian life. As America’s involvement in WWII became imminent, he re-enlist-ed in the Army as an Infantryman and was sent to the Pacific Theater. He was killed at the Battle of Guadalca-nal in the Solomon Islands. Sergeant Fournier’s Medal of Honor was pre-sented posthumously at an award ceremony at the University of Rhode Island in 1943, and his family do-nated it to the Veterans of Foreign Wars Post 916 in Wakefield. The fol-lowing is an excerpt from the Medal of Honor Citation for Sergeant Wil-liam G. Fournier, June 1943:

“As leader of a machinegun section charged with the protection of other battalion units, his group was attacked by a superior number of Japanese, his gunner killed, his assistant gunner wounded, and an adjoining guncrew put out of action. Ordered to withdraw from this hazardous position, Sgt. Fournier refused to retire but rushed forward to the idle gun and, with the aid of another soldier who joined him, held up the machinegun by the tri-pod to increase its field action. They opened fire and inflicted heavy casu-alties upon the enemy. While so en-gaged both these gallant soldiers were killed, but their sturdy defensive was a decisive factor in the following success of the attacking battalion.”

A Soldierly SaluteDiscovering hidden military history in honor

of Veteran’s DayBy Marna Ashburn Krajeski • Illustrations by Eloise Narrigan


Brigadier General Isaac Rodman

His name can be found in the history books. A lifelong resident of South Kingstown, Isaac Peace Rodman was a husband, father, businessman and politician whose family owned Rod-man’s Textile Mill in Peace Dale. With the inevitability of the Civil War, Rod-man helped resurrect the local militia known as the Narragansett Guard. The unit, later known as Company E of the 2d Rhode Island Regiment, fought at the First Battle of Bull Run under Gen-eral Ambrose Burnside. Governor Wil-liam Sprague, present on the field, was so impressed with Rodman’s courage and conduct that he appointed him Lieutenant Colonel and then Colonel of the new 4th RI Regiment. After Colonel Rodman’s distinguished per-formance in the Battles of Roanoke Island and New Berne, President Lincoln nomi-nated him for Brigadier Gener-al in March 1862.

At the Battle of Antietam, General Rod-man’s unit took the brunt of the Confeder-ate assault. Af-ter suffering a gunshot wound to the chest, General Rod-man was evacu-ated to a field hospital where he died thir-teen days later in September of 1862. He was the highest ranking Rhode Island officer to die in the Civil War. The Battle of Antietam is known as the bloodiest single day in America’s history with over 23,000 deaths. Considered a strategic victory for the Union, it stopped General Lee’s invasion of the North.

General Rodman’s body was re-turned home to a hero’s funeral at the Rhode Island Statehouse in Prov-idence. His remains were escorted to South Kingstown and buried in the family plot in Peace Dale. A grand obelisk marks the hilltop grave. The historic cemetery was nearly over-grown with weeds and brush until Boy Scout Troop 1 from Kingston, along with adult volunteers, worked for six hours in September to restore it to its proper condition.

The Pettaquamscutt Historical Society is host to a two-month ex-hibit entitled Brigadier General Isaac Peace Rodman – Civil War 150 to inform visitors about the sacrifice of one of Southern Rhode Island’s

bravest. It will be open through No-vember 17 at 2636 Kingstown Road, Kingston. Artifacts on display in-clude his sword and a portrait repli-ca from Brown University. 783-1328, www.pettaquamscutt.org.

His name can also be found on The Soldiers and Sailors Monument in the center of Riverside Cemetery, dedicated in May 1886 to the town’s Civil War dead.

Colonel Curtis Abbot Eaton

The pretty plantings and rose bush-es outside the South County YMCA might catch your eye, but less ob-vious is a plaque at the base of the flagpole, which reads: “In Memoriam COL Curtis Abbott Eaton, USAF.” After a few Google searches, emails and telephone messages, I spoke

with his eldest daughter, Andrea Eaton Phelps, now a grandmother living in Newport, who filled in the missing pieces.

She was 16 when her dad was sent to Vietnam as an F105 pilot. “The night before he left, I couldn’t sleep so I went to the kitchen where my par-ents were. I heard my mom say ‘This is going to be the hardest thing I’m ever going to have to do,’” Andrea recalled. He never came back. On August 14, 1966, notification officers arrived at the family home to inform them that Eaton’s plane had been shot down over North Vietnam. He was officially listed as Missing-in-Action.

“He was on a mission with two other planes. He was the third plane and he was shot,” Andrea said. “He radioed the other two that he was going to jump out because his plane was on fire.” Once he landed on the ground, he set off his beeper to sig-nal he was alive, but the Air Force couldn’t rescue him because he was in hostile enemy territory.

Years later, his dog tags were dis-

covered with human remains, but lab analysis determined it wasn’t him. The family still doesn’t know if he was captured or held prisoner. “We were told he was brought to a hospital and died there, but there are still no remains so we never re-ally knew,” said Andrea.

University of Rhode Island

World War I had a dramatic impact on Rhode Island State College (now the University of Rhode Island). In 1917-1918, of the 562 students enrolled, 334 left to serve in WWI. To honor them, the Alumni Association built the memorial gates at the campus entrance on Upper College Road. The gates were dedicated in June 1928, and rededicated in 2008 to replace the plaque that had been missing for

many years. Across the street, a bronze plaque honoring those who served is affixed to a boul-der of native gran-ite. The names of 23 State Col-lege students who were killed in the war are memorial-ized. Twenty-three red oak trees were planted in the area, also, one for each man who died in service.

The URI ROTC Hall of Fame in the Me-morial Union honors 21 members of the university commu-

nity for exemplary service in the mili-tary. Among one of the graduates hon-ored is General Leon J. LaPorte, Class of 1968, who was the Commander-in-Chief of US Forces in Korea while on active duty.

The Vietnam Memorial Bench sits outside the door to Mackal Field House on the URI campus. This bench was presented in honor of 1st Lieutenant Carl William Myllymaki III, USMC, who was killed in Vietnam in 1968. The names of 16 URI alum-ni and two staff members who lost their lives in the conflict are also en-graved on the bench.

Sargeant William Grant Fournier Corporal David Champagne

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Football Sunday $1.50 HotdogsMonday nights 5 - 9 1/2 price apps

Tuesday nights 5 - 9 Home cooking $8.50Wednesday Pasta specials &

kids eat for $2 from kids menuThursday nights 5 - 9 1/2 lb. Burger and 16oz. brew $10

Friday nights Seafood specials

check out our web site for upcoming music Thurs nights 7 - Open micFri nights 9 - Live music

year round live music on Sundays

last Saturday of every month is ourtraditional irish music session

come and join us and play at your lesiure byyourself or with friends

kitchen open daily for lunch and dinnerMonday to Friday 12 - 3 Lunch specials $5

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Jewelry • Pottery • Fine Woods Glass • Fabrics • Paintings • Cards

Soaps • Pillows • One-of-a-Kind Gifts

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Exquisite & Unique Gifts Made & Designed By RI Artisans

Sale! NOVEMBER 1-2110% of sales will go

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Please stop by and say hi to the new addition on Main Street…

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Please Join Us As We Host The Gloria Gemma Hope Bus For Breast Cancer Awareness And Education.

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Farm to table… unless you’ve been living under a rock, you’ve been hearing about this move-ment dedicated to producing

food locally and delivering that food to the consumer, who is now being called a locavore. Locavores celebrate locally produced food and products that are not moved long distances to market. We’re talking locally grown fruits, vegetables,

herbs, and locally raised animals.After years of importing ingredients

from around the world, even having certain mushrooms or exotic fish flown in overnight, chefs are embracing the farm-to-table movement. For this, the conscientious consumer is grateful: less flying and driving means less fuel con-sumption; local produce is not treated with chemicals to protect it during

delivery, nor is produce picked while still “green” so that it can ripen during transport; and, simply, local produce is fresher and tends to taste better.

Many local farms have seen a dra-matic increase in business thanks to this farm-to-table movement, includ-ing home cooks who shop regularly at farms and farmer’s markets and, especially, restaurant chefs who often

cite on their menus which farms are providing key ingredients in each dish. Farmers must get a very special feel-ing when they see something prepared by a local chef and can recognize that squash blossom, that cut of meat, that perfect oyster as something they har-vested earlier that same day. Here are examples of that rewarding experience from four local chefs.

The Chef:Matthew McCartney,

Jamestown Fish

A native New Yorker with more than 20 years of experience in the res-taurant business, McCartney has worked in some of Manhattan’s fin-est establishments: Restaurant Dan-iel, Gramercy Tavern and Craft. Earlier in his career, he worked at a Michelin three-star restaurant in France and the renowned Cibreo in Florence, Italy. McCartney has also studied in England and speaks four languages. Cathy and John Recca “discovered” McCartney at the well-respected Con-necticut restaurant Pasta Nostra, and

they convinced him to be the chef at their new restaurant, Jamestown Fish. This passionate chef always gives his guests a memorable experience. 14 Narragansett Avenue, Jamestown. 423-3474. www.jamestownfishri.com

The farm:Rose Hill Farm,

South Kingstown

The key ingredient – butternut squash – is from Rose Hill Farm in South Kings-town. Chef McCartney said his restau-rant relies on a variety of local farms, but all their squash needs are met by farmer Will Lord at Rose Hill.

Local chefs and their recipes for eating localBy Linda Beaulieu • Photography by hilary Block

from farm to Table

Matthew McCartney

Matunuck Vegetable Farm

Deliciously Fresh

Online ExclusiveRead Linda’s interview with Chef Matthew McCartney, and see pictures of these chefs in action, at www.sorhodeisland.com.


Pub135 Boon Street, Narragansett

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Are back at Pj's Pub!!

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Soffritto1/2 red onion1/2 celery stalk1/2 carrot1/4 c extra virgin olive oil1 small garlic clove, minced1/4 tsp crushed red pepper1 tomato, peeled and crushed

Base ingredients1 medium/large butternut squash, peeled, seeded and cut into large cubes1 tsp salt1 qt vegetable broth

Finishing2 oz whole-milk ricotta (Narragan-sett Creamery is recommended)Freshly grated nutmeg, about 1/8 tsp 1/2 c grated Parmigiano*6 amaretti cookies, ground*3 oz diced Mostarda di Cremona (a sweet-and-sour condiment from Cremona, Italy)*1 stick butter, melted until it turns brown in color*

*Small additional amounts of these ingredients will be needed to garnish each serving.

Prepare the soffritto by finely chopping the onion, celery and carrot in a food proces-sor. Place the raw soffritto and olive oil in an iron skillet over medium heat, and cook slowly until it takes on a bronze color. Be patient, this takes time. Add the garlic, red pepper and to-mato, and continue to cook for one minute. Transfer the sof-fritto to a soup pot, and add the cubes of squash and salt. Cover the squash with vegeta-ble broth, and bring to a sim-mer. Cook until the squash is soft and can be pureed. Turn off the heat and begin to add the finishing ingredients. When they are all added, blend using a handheld emulsion blender. Adjust the consistency by add-ing the remaining vegetable stock or water. Check the sea-sonings for taste. There should be a nice balance between spice, sweet and savory. Gar-nish with additional grated Parmigiano, ground amaretti cookies, diced mostarda and a drizzle of brown butter. Makes six servings.

Fall Squash Soup

(Passato di Zucca)


The Chef:Joseph Taunton, Shelter

Harbor Inn, Westerly

Taunton has been cooking since he was a child. In recent years, he worked at country clubs and The Bradford, Cattail City Grill and Ca-priccio, all in the Providence area. He says cooking is his passion as well as his career. Taunton’s expertise is centered on Italian and Mediterra-nean cuisine with some fusion flare. Presentation is very important, he says, but flavor and taste are sec-

ond to none. For this pasta recipe, Taunton relies on Carpenter’s Farm for their butternut squash. 10 Wag-ner Road, Westerly. 322-8883. www.shelterharborinn.com

The farm:Carpenter’s Farm, Matunuck

Founded in 1860, Carpenter’s Farm is a 150-acre farm run by David Car-penter, the fifth generation. The farm grows pesticide-free vegetables and raises hormone-free beef.

2 c diced butternut squash3 sliced shallots, divided1 c quartered mushrooms1/8 c chiffonade (thin ribbons of) sageOlive oil, as neededSalt and pepper, to tasteMaple syrup, to taste1 lb penne pasta1 tbsp butter1 c vegetable stock4 tbsp goat cheese1/2 c walnuts1/4 c shaved Parmigiano Reggiano cheese

Preheat oven to 375 degrees. In a large bowl, combine the cubed butternut squash, two sliced shal-lots, mushrooms and sage. Add some oil to coat the vegetables, salt and pepper, and a little maple syrup. Toss all together, and lay out the squash-mushroom mixture on

a sheet pan. Bake in the oven un-til the squash gets soft.

While you are waiting for the squash to cook, boil the penne pas-ta until al dente. Drain and allow to cool. Remove the squash from the oven, and allow to cool.

In a large sauté pan over medium heat, melt the butter and add the remaining sliced shallot. When the shallot starts to brown, add the vegetable stock, squash-mushroom mixture and pasta. Mix well. Con-tinue to cook over medium heat un-til the sauce thickens, and then add the goat cheese. Season to taste with salt and pepper.

Once the goat cheese is well blend-ed into the pasta and the sauce is creamy, divide the mixture equally into four bowls, and top each serving with walnuts and shaved Parmigiano Reg-giano cheese. Makes four servings.

Penne Pasta with Butternut Squash, Mushrooms and Goat Cheese

Fall into Flavor

Joseph Taunton


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The Chefs:Perry Raso and Jeff Cruff, chef-

owners of Matunuck Oyster Bar

and Matunuck Oyster Farm,

East Matunuck

Perry Raso graduated from the Uni-versity of Rhode Island with a degree in aquaculture. In 2002, he founded the Matunuck Oyster Farm, which eventually led him to open the Matu-nuck Oyster Bar, a restaurant where shellfish has a starring role. Raso and his oysters can be found at farmer’s markets across the state. He has de-voted the past 20 years to aquacul-ture in local waters.

Chef Jeff Cruff has a list of culinary accomplishments of his own, hav-ing worked his way up to head chef at Providence’s Gatehouse and New-port’s Cheeky Monkey before buying the restaurant with his wife Stephanie and relocating it to Narragansett’s Pier

Marketplace. He’s now in the kitchen full time at Matunuck Oyster Bar, along with Raso. Matunuck Oyster Bar: 629 Succotash Road, South Kingstown. 783-4202. www.rhodyoysters.com

The farm:Matunuck Oyster Farm,

East Matunuck

The Matunuck oysters used in this recipe are grown in Potter Pond right off the restaurant’s waterfront patio, from pond to plate, you could say. “When the oysters are ready to be enjoyed, we bring them from the farm directly to your plate,” Raso says. He offers year-round tours of the farm and demonstrates the oysters in dif-ferent stages of growth, from the size of a grain of sand to legal market size. Raso recently opened Matunuck Vegetable Farm, where he raises pro-duce for the restaurant.

1 pint shucked Matunuck oysters, with liquid reserved2 c diced carrots (1/4 inch dice)2 c sliced leeks1/4 c shallots, finely minced2 rosemary sprigs, left on the stem3 tbsp unsalted butter 4 c whole milk4 c half-and-half1/2 tsp Tabasco sauce1 pinch cayenne pepper2 tbsp Worcestershire sauceSea salt, to taste1 tbsp chopped fresh parsley

Separate the oysters from the liq-uid in which they are stored.In a heavy-bottomed pan, sauté the carrots, leeks, shallots and rosemary in the butter for 10 min-utes over medium heat. Be careful not to caramelize.

Add the oyster liquid, milk, half-

and-half, Tabasco, cayenne and Worcestershire. Simmer gently for 10 to 15 minutes over medium-low heat. It is imperative that the stew does not boil. If you have a ther-mometer, try to keep the tempera-ture around 180 degrees. At this point you can remove the rose-mary sprigs and any stray leaves in the pan.

Add the oysters and cook for onemore minute or less. Season to taste with the salt, add the parsley, and serve immediately with crusty French bread.

Chef’s note: An added step if you choose would be to lightly coat the oysters in seasoned all-purpose flour, and fry them in vegetable oil at 350 degrees for 30 to 45 sec-onds. Add the fried oysters to the stew seconds before you serve. Makes eight servings.

Jeff Cruff at Matunuck Vegetable Farm

Matunuck Oyster Bar Stew

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The Chef:Anthony Tarro, Siena Cucina-

Enoteca, East Greenwich

A native Rhode Islander, Tarro start-ed working in kitchens at age 16. He graduated from Rhode Island School of Design’s culinary program, Johnson & Wales University and the regional cooking school of Emilia-Romagna in Italy. After working for years in local kitchens, Tarro opened Siena Restaurant on Federal Hill in Providence with his brother Chris-topher in 2004. Together they went on to open Siena Cucina-Enoteca in East Greenwich, and they plan to open a third Siena in Smithfield in early 2013. Chef Tarro and the Siena restaurants have won many awards. Siena Cucina Enoteca: 5600 Post

Road, East Greenwich. 885-8850. www.sienari.com

The farm:Belmont Market, Wakefield

The key ingredient here – sugar pumpkin – is from Belmont Market in Wakefield. Rather than deal with individual farms, Chef Tarro prefers to deal strictly with Belmont, a market that receives fresh fruit and produce from all over the world as well as their “own back yard.” When-ever in season, you will find Belmont’s shelves stocked with fruits and veg-etables from many Rhode Island, Mas-sachusetts and Connecticut farms. For years, Belmont has enjoyed a close rela-tionship with its growers and believes in supporting the area’s farms.

To make the tortellacci:1 1/2 lbs egg pasta dough (see recipe)3 c roasted pumpkin puree (see recipe)2 whole large eggsAll-purpose flour, as neededNote: Most pasta machines for home use are about five and a half inches wide. This recipe uses pasta sheets that will be cut into five inch squares. Store-bought pasta may be substitut-ed, but there’s nothing like making it from scratch.

Lay the egg pasta dough sheets onto a lightly floured work surface. Careful-ly lay one sheet onto top of the other. Measure the width of the dough to five inches, and square off both sides of the dough. Brush any excess flour off of each sheet of pasta, then cut into five inch squares.

In a small bowl, beat the eggs. Brush each pasta square with the

egg wash. Place two tbsps of the roasted pumpkin puree in the center of each square. Fold the dough over the filling to form a triangular shape. Gently press all the pasta together, without moving the fillings. Take the two opposite corners and bring them together and pinch them firmly. Roll back the top, loosen the corner to form a neckerchief shape.

Line the raw tortellacci on a parch-ment-lined pan. Use a little flour and/or semolina flour on the paper to avoid sticking. Refrigerate, or freeze, until ready to cook. Makes 24 pieces.

To make two servings of this dish:1 tbsp extra virgin olive oil1/2 c diced pancetta (buy pre-sliced pancetta from a market and then dice)1/2 c Marsala wine 1 c heavy cream2 tbsps chestnut puree (sold at gour-

met food markets)2 tbsps unsalted butter8 roasted pumpkin tortellacci2 quarts lightly salted, boiling waterGrated Parmigiano Reggiano cheese, as neededFresh sage leaves, pan fried (optional)

In a large sauté pan, heat the oil and pancetta over medium heat. Cook the pancetta until golden brown. Add the Marsala wine, and reduce by half its original volume. Add the cream, chestnut puree and butter. Bring to a quick boil, then reduce to a simmer until slightly thickened. Turn off the sauce and reserve.

Place the pumpkin tortellacci into the boiling water, and allow the pasta to cook at a simmer until they float. Do not boil the pasta or it may lose its filling. Once cooked, lift the pasta out of the boiling water, drain and place

into the sauté pan. Avoid adding ex-cess water to the sauté pan. Bring the sauce to a quick boil, coating the pasta as it cooks.

Transfer the tortellacci to a serv-ing dish, and top with the remaining sauce. Garnish with grated cheese and fresh pan-fried sage leaves.

Egg Pasta Dough3 1/2 c double “0” or all-purpose flour1 tbsp kosher salt12 egg yolks (from large eggs)2 whole large eggs1 tbsp extra virgin olive oil2 tbsp whole milk

In a large bowl, mix the flour and salt together. Form a well in the middle of the flour, and add the eggs, oil and milk. Using a fork, mix the ingredients until the dough comes together.

Transfer the dough onto a floured

Anthony Tarro (right) and Executive Chef Nate Williams

Roasted Pumpkin Tortellacci with Pancetta and Chestnut Cream Sauce

A Taste of Italy


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work surface, and begin to knead the dough by hand by folding the dough in half, pressing the dough, and giving the dough a quarter turn. Repeat the kneading pro-cess until the dough is smooth and slightly elastic. (This will take approximately eight minutes.) Note: The dough may be made in a food processor following the manufacturer’s instructions. Wrap the dough with plastic wrap, and refrigerate for 30 minutes.

Cut the dough into two pieces, and press each piece flat so that it can go through a pasta press or machine. If you do not have a pasta press or machine, a rolling pin can be used.

Dust the dough an adequate amount of flour to prevent sticking. Send the dough through the pasta machine until a desired thickness is achieved (1/8 inch is recommend-ed.) Lay the pasta sheets onto a lightly floured work surface. Follow the recipe instructions for filling the pumpkin tortellacci.

Roasted Pumpkin Puree1 fresh sugar pumpkin, 4-5 lbs4 tbsp unsalted butterKosher salt, to tasteFreshly ground black pepper, to taste4 tbsp Roast Pumpkin Spice Mix (see recipe)8 sprigs fresh sage leavesPreheat a conventional oven to 350 degrees. Wash the pump-kin thoroughly. Carefully cut the

stem off the pumpkin. Cut the pumpkin in half, and scoop out all the seeds and loose pulp. Cut each half into four equal wedg-es. Arrange the pumpkin (skin side down) in a baking dish, or several dishes if necessary.

Melt the butter and brush over each wedge. Season each wedge with salt and pepper. Sprinkle the spice mix evenly over the pump-kin. Place one sprig of sage onto each piece of pumpkin. Place the baking dish in the middle of the preheated oven, and bake for two hours or until the pumpkin is fork tender. Allow the pumpkin to cool.

Remove the sage and discard. Carefully scrape the pumpkin pulp away from the skin. Do not use any of the hard, crispy parts. Only reserve the softer pulp. In a food processor, puree the pumpkin un-til smooth. Season with salt and pepper if necessary and reserve, refrigerated, until needed. Makes approximately four cups.

Roasted Pumpkin Spice Mix1/3 c light brown sugar 1 tbsp ground cinnamon1/2 tsp ground nutmeg 1/2 tsp dry ground ginger 1/4 tsp ground cloves

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*BILL CREDIT/PROGRAMMING OFFER: IF BY THE END OF PROMOTIONAL PRICE PERIOD(S) CUSTOMER DOES NOT CONTACT DIRECTV TO CHANGE SERVICE THEN ALL SERVICES WILL AUTOMATICALLY CONTINUE AT THE THEN-PREVAILING RATES. LIMIT ONE PROGRAMMING OFFER PER ACCOUNT. Featured package name and price: ENTERTAINMENT $54.99/mo. In certain markets, a $3/mo. Regional Sports fee will be assessed with CHOICE Package or above and MÁS ULTRA Package or above. Price includes the following bill credits for 12 months after phone-in or online rebate: $20 for ENTERTAINMENT plus an additional $5 with online rebate and consent to email alerts. In months 13-24, bill credit will be $10/mo. Eligibility based on ZIP code. Upon DIRECTV System activation, customer will receive rebate redemption instructions (included in customer’s first DIRECTV bill, a separate mailing, or, in the state of New York, from retailer) and must comply with the terms of the instructions. In order to receive $25 monthly credits for ENTERTAINMENT in the first 12 months, customer must submit rebate online (valid email address required) and consent to email alerts prior to rebate redemption. Rebate begins up to eight weeks after receipt of rebate submission online or by phone. Duration of promotional price varies based on redemption date. Account must be in “good standing” as determined by DIRECTV in its sole discretion to remain eligible for all offers.**24-MONTH AGREEMENT: EARLY CANCELLATION WILL RESULT IN A FEE OF $20/MONTH FOR EACH REMAINING MONTH. Must maintain 24 consecutive months of your DIRECTV programming package. Advanced Receiver-DVR fee ($8/mo.) required for DVR lease. Advanced Receiver-HD fee ($10/mo.) required for HD Receiver lease. Advanced Receiver fee ($20/mo.) required for HD DVR and TiVo HD DVR from DIRECTV lease. TiVo service fee ($5/mo.) required for TiVo HD DVR from DIRECTV lease. If you have two boxes or one box and an enabled TV, an additional $6/mo. fee applies. For each additional box and/or enabled TV on your account you are charged an additional fee of $6/mo. per box and/or enabled TV. NON-ACTIVATION CHARGE OF $150 PER RECEIVER MAY APPLY. ALL EQUIPMENT IS LEASED AND MUST BE RETURNED TO DIRECTV UPON CANCELLATION, OR UNRETURNED EQUIPMENT FEES APPLY. VISIT directv.com OR CALL 1-800-DIRECTV FOR DETAILS. INSTALLATION: Standard professional installation in up to four rooms only. Custom installation extra.Programming, pricing, terms and conditions subject to change at any time. Pricing residential. Taxes not included. Receipt of DIRECTV programming subject to DIRECTV Customer Agreement; copy provided at directv.com/legal and in order confirmation. ©2012 DIRECTV. DIRECTV and the Cyclone Design logo are trademarks of DIRECTV, LLC. All other trademarks and service marks are the property of their respective owners.

So Stylish | What’s in StoreBy Devin Fahey

Jan Bertwell might be new to the neighborhood, but she’s hardly a strang-er to the business of custom framing. For 31 years, she has operated Finishing Touches Custom Picture Framing, now with her son Evan. But this year it was time for a change, and Finishing Touch-es relocated from rural Richmond to 311 Main Street in Wakefield last month.

At Finishing Touches, Jan claims they can frame “just about anything” from your everyday pictures and post-ers to needlework and three-dimen-sional objects. She says, “We love to frame collections,” such as children’s artwork, sports jerseys and coins. With years of expertise in framing other people’s artwork, the Bertwells are art-ists themselves – skilled framing art-ists. However, their reputation doesn’t come without hard work. Mother and son attend framing conferences every year to make sure they can offer the absolute best to their customers. “The best thing about the conferences is continuing our education. There’s so much in the framing industry that’s changing, and new materials are being developed all the time,” Jan explains. “We like to stay up on things like that.”

As an extension of their commit-ment to education, Jan runs a blog and sends out a monthly newsletter to cus-tomers who subscribe. Here, she says, is where they spotlight one or two projects they’ve worked on through-out the month as a source of inspira-

tion to patrons of the store. They also include upcoming events and feature new framing techniques such as glass cleaning and preservation to ensure their readers will continue to get the most for their money.

Perhaps you have a vivid artistic vi-sion of the way you want that blank space in your living room to look, or maybe you just have some family heir-loom in the basement collecting dust that you think you’d like to display. Ei-ther way, Finishing Touches is up for the challenge. Jan says, “We like to work very closely with our clients; a lot of times, people will have a really clear idea of what they want, so we listen to their ideas and fine tune it. Sometimes they come in and have no idea whatsoever, so we start with the fundamentals.”

Finishing Touches offers custom framing consultations by appointment to accommodate customers who might not be able to stop by during regular business hours. With the holiday sea-son fast approaching, this is key. Jan says, “Family pictures are really popular gift ideas... We have a good reputation in needlework as well,” especially con-sidering her primary background is in needlework framing. Jan believes what separates her business from others of its kind is that personal added touch. “Peo-ple really appreciate the fact that we take the time to help them, and we en-joy doing it.” 311 Main Street, Wakefield. 539-0018, www.finishingtouchesri.com.

Pretty As a PictureA family business finds a change

of scenery in Wakefield

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J o h n a nd C i n dy ’ s

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What inspired you to become an event planner? Over the past few years our wine store, The Savory Grape, has been unofficially offering event services to our clients upon request. Our deep knowledge of food and wine, fine attention to detail and industry connections lead to us cre-ating exceptional events.

How do you blend the two businesses?Based on our knowledge and passion for wine and wine and food pairings, clients can expect a higher level of ex-pertise in this area. If a client wanted to plan a wine-centric event, or an event with a more premium wine influence, The Savory Affair is uniquely positioned in Rhode Island to design such an event. And it doesn’t have to be expensive, either. There are so many great value wines available today. I am a firm believ-er that every celebration should include bubbly, sparkling wine.

What is the best way to plan a high style event on a budget?Focus on components that make an impression and let go of extras. Use lighting to create drama and trans-form a space. Do not skimp on food and beverage. If you’re going to in-vest a larger part of your budget any-where, here’s where to do it. Do you see a current trend in event planning?Unexpected entertainment! This started

with the popularity of photo booths. Think celebrity impersonators or jug-glers. Consider holding your event in non-traditional venues, such as at a museum or a zoo. Wine tastings are in-creasingly popular.

Let’s say I hire you to throw a Sweet 16 on a $5,000 budget. What are the “must haves” you take care of first?First, the birthday girl/boy’s outfit. Next, the cake. If you invest in a show-stop-ping cake, it serves its purpose for des-sert as well as a conversation piece. And of course the entertainment. From a DJ, band, performers or even a photo booth... ensure the age group will be entertained.

Which event are you most proud of?The Savory Grape Charity Wine Festival is an annual event that we started six years ago. The evening is a way to bring wine lovers together to enjoy and sam-ple wine from all over the world. Each year we alternate between the Rhode Island Community Food Bank and the Rhode Island Community Action As-sociation, the latter of which will our beneficiary for 2012. Each year, we’ve been able to raise an increasing number of money for these organizations. This year it’s taking place on November 3, at the Dorrance in Providence.

Jessica Granatiero owns The Savory Grape and The Savory Affair, 1000 Division Road, East Greenwich. 886-9463, www.thesavorygrape.com.

So Stylish | TastemakerBy Alyssa Schiano

Party PizazzJessica Granatiero on expanding her successful wine business

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It’s not uncommon for visitors to Block Island to quickly fall in love with the enchanting island, which sits 13 miles off Rhode Island’s mainland. Pristine beaches, weatherworn cot-tages, welcoming smiles – it’s all part of the island charm. Like many Univer-sity of Rhode Island students, Mela-nie Reeves spent summers on “The Block,” where she was captivated by the savory restaurants, mom and pop shops and the spoils of simple living. Her now-husband Chris had sum-mered on the island since childhood. After the two met and grew more se-rious, they found themselves wanting to marry on the island gem, overlook-ing the sea, and make a home there.

The couple wed in 2009 and their family has grown to welcome a son, Hudson. The young family was living with Chris’s mother in her summer

home on the western side of the is-land, and while grateful, “we obvi-ously wanted our own space,” says Melanie. The couple decided the best option would be a newly constructed home ideally suited to their wants and needs – but where? Comprising just 11-square miles, Block Island is revered for its natural beauty and modest full-time population of just over 1,000 res-idents. There are no housing commu-nities (or traffic lights, for that matter) and so finding an available, affordable single family home for two newlyweds just starting off in life often proves challenging. The answer, though, was right under the Reeves’ noses.

With land to spare on Chris’s mother’s property, the couple broke ground. Of course, making major de-cisions about new home construction was daunting. “We never owned a

home before, so that itself was intimi-dating,” says Melanie. Pushing fears to the side, the two moved forward and jumped in with both feet. “Underes-timating the amount of choices and decisions to be made,” the process was a challenge, Chris admits. “For example: where to put every outlet, every light and every switch. How to accomplish the look and feel you want while staying on budget and deciding where to make the compromises was a challenge.”

The couple enlisted the talent and skill of local craftsmen, includ-ing Block Island-based North Atlan-tic Builders, in addition to help from much loved friends, and collaborated on a home plan that would include a comfortable, family-friendly living space that would evoke a design aes-thetic inspired by the sea. “I definitely

wanted it to look like an island home - cottagey with weathered shingles - but we wanted some unique details to make it our own,” explains Melanie.

There was one more crucial element the Reeves wanted in the new space: an open, modern and welcoming kitchen. “[I had] a collection of ideas from the many homes I’ve seen on the island,” says Chris. Melanie’s wish list included “a large island to serve as the gathering place in the house.”

The avid do-it-yourselfers commis-sioned professionals for larger proj-ects, like the installation of the walnut-hued floors, but relied on experience and blind ambition to take on other tasks. Chris also put in a boatload of sweat equity, helping to frame the house and install fixtures, faucets, the farmhouse sink and more.

“I was the instruction reader,” Mel-

So Stylish | Life/Style

Home Sweet (Block Island) HomeYear-round island living suits this young growing family

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By Andrea E. McHugh

This sun-lit den was built to maximize island views


anie says with a laugh. In looking to keep with the style of the island’s old-er homes, she and Chris chose a tra-ditional cedar shingle exterior for the Cape Cod-style home, but infused it with their own personal flair. For ex-ample, a section of the cedar shingles surrounding the second floor was artistically positioned to form a fish design – an homage to their coastal environs. “That was my husband’s idea,” says Melanie. “He just wanted something to differentiate us from the other area homes.” Clapboard siding encircles the first floor for a country-meets-coastal polished look. Chris also installed granite steps to the en-

try and collected stones to surround the foundation, all by hand, to give the cozy abode a more aged appearance. “He wanted to make it look like an old house,” she says.

Melanie says cool tones influenced by Block Island’s natural beauty set the tone for the coastal chic aes-thetic. “The colors I chose were beach tones: beige, blues, greens and grays. I struggled with the fixtures because I had trouble finding any-thing that I really liked – I didn’t want ordinary fixtures. I ended up finding these great nautical looking fixtures that I used throughout the house.” The couple also admires the work of

several artists, and one wall in their home features a trio of paintings by Whitney Knapp.

In the master bedroom, the ceiling is covered with wainscoting, installed by Chris, for a light and airy sophisti-cation. Wainscoting continues down-stairs below chair rails for a cohesive design. The project ultimately extend-ed past their estimated completion date. However, the young family was able to move in this past summer right before two critical days on the calen-dar: the Fourth of July, which anyone knows is one of the most spirited days of the season, and the day be-fore their son Hudson’s first birthday.

Today, the Reeves enjoy easy access to some of the natural beauty Block Island has become famous for, includ-ing a 10-minute walk to the beach at picturesque Dories Cove, and access to the bucolic Greenway Trails.

Altogether, the home is well-suited for the young family. “It’s small but perfect for us,” remarks Melanie. “If you build a house that you love, you will love living in it.” For Chris, it’s sim-ple: “Just say, ‘Yes, dear.’”

Online ExclusiveA gallery of more images is on our website at www.sorhodeisland.com

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So Stylish | Life/Style


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So Delicious | TastemakerBy Alyssa Schiano

Tell me a little bit about yourself.I just turned 49 last month. I live in Jamestown. I’m a former Marine, and was stationed in Japan among many other places.

What is your culinary background? I’m a self-taught chef who worked in a number of restaurants across the country including The Atlantic Grill, Blue Water Grill and Ruby Foo’s in New York City; Trattoria Simpatico in Jamestown; The White Horse Tavern in Newport; Ruth’s Chris Steak House in Providence, as General Manager and Opening Executive Chef; The River-walk Café in Providence, as owner and chef; and The Pier Restaurant in New-port. I’ve been at Trio since December.

What do you love most about Trio?The ability to be creative and the great people I work with.

What inspires the menu items? The season, by far. The local seasonal ingredients dictate my creative process.

What is your favorite dish on the menu? Rigatoni Bolognese. It’s my secret reci-pe and I am the only one who makes it.

On Sundays, Trio offers half-priced pizzas in the lounge. Which do you most recommend?

That’s a new seasonal offering. My personal favorite is the Bada Bing with pepperoni, sweet Italian sausage, hot peppers, onions, tomato sauce and three cheeses.

You were recently the winner of Roc-co’s Dinner Party on Bravo. Did the show inspire any of your dishes? Not really. It was more of a platform for me to show my dishes and culi-nary talent.

Did you gain a bunch of new fans since being on the show?I would say that I probably picked up a few more fans along the way since the airing of the show.

How can our readers be a part of a cooking class with you?They’ll need to visit our site and join the Fare Rewards program to land a spot in our cooking classes. The culinary staff and I love the interaction with guests.

Will you be cooking at home this Thanksgiving? I usually am treated by my family with the day off on Thanksgiving… if I have it off.

Kevin Gaudreau is the chef at Trio. 15 Kingstown Road, Narragansett. 792-4333, www.trio-ri.com.

Really DeliciousKevin Gaudreau brings reality show fame to the kitchen

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So Delicious | TastemakerBy Alyssa Schiano

Tell me a little bit about yourself.I just turned 49 last month. I live in Jamestown. I’m a former Marine, and was stationed in Japan among many other places.

What is your culinary background? I’m a self-taught chef who worked in a number of restaurants across the country including The Atlantic Grill, Blue Water Grill and Ruby Foo’s in New York City; Trattoria Simpatico in Jamestown; The White Horse Tavern in Newport; Ruth’s Chris Steak House in Providence, as General Manager and Opening Executive Chef; The River-walk Café in Providence, as owner and chef; and The Pier Restaurant in New-port. I’ve been at Trio since December.

What do you love most about Trio?The ability to be creative and the great people I work with.

What inspires the menu items? The season, by far. The local seasonal ingredients dictate my creative process.

What is your favorite dish on the menu? Rigatoni Bolognese. It’s my secret reci-pe and I am the only one who makes it.

On Sundays, Trio offers half-priced pizzas in the lounge. Which do you most recommend?

That’s a new seasonal offering. My personal favorite is the Bada Bing with pepperoni, sweet Italian sausage, hot peppers, onions, tomato sauce and three cheeses.

You were recently the winner of Roc-co’s Dinner Party on Bravo. Did the show inspire any of your dishes? Not really. It was more of a platform for me to show my dishes and culi-nary talent.

Did you gain a bunch of new fans since being on the show?I would say that I probably picked up a few more fans along the way since the airing of the show.

How can our readers be a part of a cooking class with you?They’ll need to visit our site and join the Fare Rewards program to land a spot in our cooking classes. The culinary staff and I love the interaction with guests.

Will you be cooking at home this Thanksgiving? I usually am treated by my family with the day off on Thanksgiving… if I have it off.

Kevin Gaudreau is the chef at Trio. 15 Kingstown Road, Narragansett. 792-4333, www.trio-ri.com.

Really DeliciousKevin Gaudreau brings reality show fame to the kitchen

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So Delicious | Foodie Journal By Linda Beaulieu

I’ve been known to drink and dribble, but I’ve never had the chance to drink and dabble, which is just what the very funny Charlie Hall is bringing to the Ocean State. This type of “cock-tail and canvas” event is all the rage in Boston, New York and Chicago. It’s a night out where folks sip on cocktails while they try their hand at painting.

No experience is necessary. You’ll be guided through the painting class step by step with an instructor, and you’ll be provided with all the supplies you will need – a blank stretched canvas, brushes, palette, acrylic paints, apron and easel. At the end of the night you take home your original 16x20-inch canvas. The cost for the class is $40.

In southern Rhode Island, Drink and Dabble is scheduled this month at the Eleven Forty Nine Restaurant in Warwick on November 12, starting at 6:30pm. For details, visit www.drink-anddabble.com.

CONGRATULATIONSLaura Hebert of Wakefield was a final-ist in the second annual Build Your Own Burger Contest held at Luxe Burger Bar in Providence. She was one of more than 200 entrants, and she made it to the top five with her Chicken-N-Waffle Burger, consisting of fried chicken breast, aged ched-dar, iceberg lettuce, fried egg, chipo-tle aioli and maple syrup between two waffles. The best burger prize went to Camron Parker of Providence with his Benefit Street Burger, made with grilled chicken breast, sharp provolo-ne, baby lettuce, caramelized onions, prosciutto, pear and ginger chutney on a wheat bun.

THANKSGIVING AT 1149 A stress-free Thanksgiving can be yours, thanks to Eleven Forty Nine Restaurant at 1149 Division Street in Warwick. Executive Chef Jules Ramos and his team have put together a din-ner package that comes in three sizes, enough to feed four, eight or 12 people at your holiday table. The fully cooked Thanksgiving dinner includes a turkey breast, red bliss mashed potatoes, stuffing made with grilled peasant bread, green beans with melted butter and slivered almonds, candied yams, giblet gravy, cranberry and apple chutney, roasted pumpkin bisque and 1149’s signature corn bread.

The packages are priced at $89.99, $149.99 and $179.99, respectively. Orders must be placed and pre-paid by November 14. Orders are to be picked up on Wednesday, November 21. Detailed heating instructions and cooking tips will be included with every order. For an additional $20, delivery can be arranged within 15 miles of the restaurant.

An array of appetizers can be added to each order at an additional cost. For details, visit the restaurant’s website, www.elevenfortyninerestaurant.com.

RESTAURANT NEWSCafé Longo in Providence closed a few months ago, and the business has moved to 12 Canal Street in Westerly (where Bruna’s Table used to be locat-ed). Its new name is Trattoria Longo Meatballs & Martinis. It’s open for din-ner Wednesday through Sunday.

The Twisted Vine at 3 Canal Street is Westerly’s newest wine and martini bar.

Good news – La Strada Café & Piz-zeria at 920 Matunuck Beach Road in Matunuck will be open on weekends this winter. Right now it’s open Mon-day, Thursday and Friday nights, and from noon to approximately 9pm on Saturday and Sunday.

Gourmet dinners and wine tastings are held every month at the Shelter Harbor Inn, 10 Wagner Road, Westerly. The next two are scheduled for Novem-ber 16 and December 14. Always held

on Friday nights starting at 6:45pm, the dinners cost $60 per person. For menu details and reservations, call 322-8883.

OCEAN HOUSE NEWSOcean House sommelier Jonathan Feiler will host a weekend focused on holiday wines November 23-24. A wine and cheese reception takes place on Friday night, with a lecture and tastings set for Saturday. The cost is $38 per person. For reservations, call 584-7000.

DELICIOUS DEALSThe focus is on food at Tara’s Tipper-ary Tavern, 907 Matunuck Beach Road in Matunuck. The kitchen is open daily for lunch and dinner with $5 lunch spe-cials, and Sunday breakfast from 8am to 12:30pm. On Monday from 5 to 9pm, appetizers are half price. Home cooking specials are offered on Tuesday nights. Wednesday is family night with pasta specials, and everything on the chil-dren‘s menu is $3. On Thursday night, a burger and brew special for $10 is of-fered. Seafood specials are on tap every Friday. Tara’s is Rhode Island’s oldest Irish pub and well known for its live mu-sic. The music schedule can be found online at www.tarasfamilypub.com.

If you have news dealing with food, restaurants or chefs, feed it to Linda Beaulieu at [email protected]. Fol-low Linda on Twitter @LindaBeaulieu3.

A Brush and a DrinkDabble in the art of painting at Eleven Forty Nine

Laura Hebert’s winning Chicken-N-Waffle Burger


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Back in 2008 it was sad news, almost shocking, when word spread throughout Providence that Ralph Conte was closing his well-respected Raphael Bar-Risto. But this past sum-mer, word spread even faster that Conte and his family were opening a new restaurant in Saunderstown. Many years ago the space was occupied by Heffie’s, followed by Sergio’s.

I’ve been a fan of Ralph Conte’s pro-gressive Italian cuisine for more than 20 years, going back to his early days when I fell in love with his pizza. Ralph learned everything about Italian food from his family and from living in Italy for more than two years. With a so-phisticated interior designed by his wife Elisa, that location became one of the hottest spots in the city with a very strong bar scene. That seems to be happening all over again at their new restaurant. This time around, the Contes have created a true bis-tro complete with a vintage tin ceil-ing, dark woods and servers wearing long aprons as you would see in Paris. Yes, Paris. Even the menu has a slight French accent. Elisa and Ralph have both expanded their horizons with their newest venture.

During our first visit on a Saturday night, this bistro was bustling and we felt lucky to get a corner table where the four of us could actually converse. This is one noisy restaurant, but then most successful bistros are like that. Nightly specials are listed on an old-fashioned blackboard, another clas-

sic bistro touch. The half wall dividing the dining area from the large bar area is topped with magnums of Moet & Chandon champagne.

It was almost comforting to see Ralph at work again in the kitchen, his hair now flecked with gray, wear-ing an immaculate white chef’s jacket as always. Elisa seated the four of us and checked in now and then to make certain we were totally satisfied. Serv-ing us was their daughter Zoe, the bistro manager pitching in to help out on a very busy night. Their son Raffi is the bartender. The Contes make their home in Jamestown, just over the bridge from Plum Point, a much easier commute than all their years running restaurants in Providence.

“Fresh, all natural, organic and locally grown whenever possible” – that’s the message on the menu. And don’t be sur-prised if the vegetables on your dinner plate come from Elisa’s home garden… or the striped bass was caught just that morning by Ralph, an avid fisherman.

Certain menu items practically screamed out: Try me, try me! How could I possibly resist the signature Plum Glazed Wings ($9) sprinkled with sesame seeds and served with an ad-dictive Gorgonzola dip or the Rosemary Shrimp Bruschetta ($10) with tender white beans, tomato and basil? But the “to die for” appetizer has to be the Duck Confit Crepes ($12), topped with blue-berry-brown butter – it could double as a savory dessert, at least in my mind.

On another night, our dinner began

with expertly prepared local oysters and littleneck clams on the half shell and a colorful heirloom tomato salad, the very essence of late summer. An ap-petizer salad of tuna nicoise was large enough to serve as dinner. The green beans were bright and obviously fresh, the tomatoes clearly local. A light dress-ing kissed every element on the plate.

All the pasta is made in house, from the radiatori to the pappardelle ($15 to $17). Our shared fettucine was blended with lemon chicken, shaved artichokes, cherry tomatoes and arugula, then dusted with pignoli breadcrumbs. Spa-ghetti dishes, all featuring seafood, are listed separately ($18 to $23).

The Braised Duck Leg ($23) was on the menu, and we can only hope it will still be there this winter, served over white beans, pork sausage and crisp pork belly. Certain dishes are beyond simple and still so good, such as the Pan-Seared Summer Fluke ($23) with artichokes, shiitake mushrooms and a citrusy wine sauce, and the Corn Meal-Crusted Native Cod ($16), a modern take on fish and chips with house slaw, tartar sauce and frites, not just fries, on the side. Topped with garlic-parsley butter, the much-appreciated Char-broiled Bistro Steak ($28) also came with frites, classic bistro fare.

With most entrees costing $20 or more, the menu wisely offers the Plum

Point Burger ($12), and the four of us vowed to come back one night this fall just for that. This is no common burger. It’s topped with applewood bacon, Chianti-braised onions, Gruyere cheese, spicy aioli and arugula.

The dessert list was mighty tempt-ing: Dark Chocolate Ricotta Fritters with house jam and vanilla bean cream, Toasted Coconut Lemon Meringue Tart-let and the Signature Plum Tarte Tartin with Brie, to name just three. One des-sert, with four spoons, was all we could manage after a superb dinner. The excel-lent Tiramisu ($8) provided that sweet ending we needed. Southern Rhode Is-land is so lucky to have Ralph Conte and his family on the local restaurant scene.

Linda Beaulieu is the author of The Providence and Rhode Island Cook-book, available at stores throughout the state. Follow Linda on Twitter @LindaBeaulieu3.

So Delicious | Review

On PointRalph Conte makes a successful return to the

scene in Saunderstown

Plum Point Bistro1814 Boston Neck RoadNorth Kingstown667-4999

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By Linda Beaulieu

Roasted Pumpkin and Apple Soup with Maple Creme Fraiche

Tuna Tartare


Think ahead this holiday seasonfor gift baskets, parties,

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CharlestownBREACHWAY GRILL 1 Charlestown Beach Road; 213-6615. The emphasis of Breachway Grill’s menu is on fresh, local ingredients and classic comfort food. Try their NY-style rustic pizza or enjoy one of the nightly specials, including the raw bar. LD $-$$$

HUNGRY HAVEN 5000 South Coun-ty Trail; 364-3609. This country-style restaurant serves quality food at af-fordable prices in a family-friendly atmosphere seven days a week. Head for the junction of Routes 1 and 2, where good food awaits. BLD $

SMALL AXE CAFÉ 4820 Old Post Road; 364-3638. Nestled in the gar-dens of the Fantastic Umbrella Fac-tory, this cozy café focuses on sea-

sonally-inspired dishes with farm fresh ingredients. Be sure to stroll the grounds after dinner. LD $-$$

THE GENTLEMAN FARMER 4349 South County Trail; 364-6202. Serv-ing local food in a family atmosphere, the menu features fresh seafood, pas-ta dishes, burgers and daily specials. Patio seating in the summer. Dine in or take out. BBrLD $-$$

East GreenwichBESOS TEA HOUSE 378 Main Street; 398-8855. With a breathtaking in-terior, this hip spot offers delicious food and a unique tapas menu. Stay for an after dinner drink as the res-taurant morphs to a lounge each Thursday night. BrLD $$-$$$

CAPRICE 455 Main Street; 398-2900. Indulge your senses at this stylish restaurant and martini lounge. Enjoy pasta, steak, wood grilled pizzas and more, or choose from over 20 elegant cocktails on their martini menu. D $$-$$$

HARBOURSIDE LOBSTERMANIA 38 Water Street; 884-6363. Fresh sea-food, fine dining and hot nightlife combine in this downtown spot known for its expert preparation of lobster and other fine seafood. All their fish is purchased daily from local fishermen. Indoor and outdoor dining. LD $$

SIENA CUCINA 5600 Post Road; 885-8850. Siena Cucina features authentic Tuscan cuisine in a warm and lively atmosphere. The extensive menu in-cludes a wide variety of grilled veal, steak and seafood entrees, along with numerous signature pasta and sauté dishes. In addition, Siena Cucina fea-tures over 20 wines by the glass and an Italian “tapas” menu. D $$-$$$

ExeterDAN’S PLACE 880 Victory Highway; 392-3092. For some good ol’ pizza, pasta, steak and ale, pay a visit to Dan’s Place. It’s a full restaurant and bar, with a family friendly atmosphere and weekly entertainment. LD $$

JamestownBAY VOYAGE 150 Conanicus Avenue; 423-2100. Since 1889, this fine estab-lishment has been serving delicious food that varies with the season. Check out the breathtaking waterfront view and impeccable service. Try their Grilled Bone-In Pork Loin Chop or come for their award-winning brunch. BrLD $$-$$$

CHOPMIST CHARLIE’S 40 Narragansett Avenue; 423-1020. This nautical-themed restaurant more than earns the honor of referring to itself as the “home of sea-worthy fare,” with its special Rhode Is-land chowder, award-winning stuffies and selection of both traditional and in-ventive seafood dishes. LD $-$$

THE ISLAND SCOOP 79 North Main Road; 423-2221. Serving ice cream year round, this sweet shop and cafe

So Delicious | Dining Guide Special Advertising Section

T’s Restaurant91 Point Judith Road, Narragansett; 284-3981. With a menu that is creative yet traditional, T’s serves up farm fresh eggs, whole cheeses and homemade corned beef hash and other healthy and delicious bites. Breakfast and brunch is served all day long. BBrL $-$$

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

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On September 18, 2012, Whole Foods Markets held a 5% Day to benefit Project Undercover,

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So Delicious | Dining Guide


is open 7 days a week, serving coffee, bagels and other goodies. Stop in to try the newest addition to the menu - Cinnamon Chip Scones. BL $

JAMESTOWN FISH 14 Narragansett Av-enue; 423-3474. Featuring fresh, locally harvested seafood and produce that is artfully prepared, Executive Chef Mat-thew MacCartney will happily suggest the perfect wine pairing from their ex-tensive list. Enjoy intimate views of Nar-ragansett Bay. D $$$

NARRAGANSETT CAFE 25 Nar-ragansett Avenue; 423-2150. Head to Narragansett Cafe every Sunday from 4-7pm for Sunday Blues. Enjoy live music while you dine on award winning seafood, appetizers and a variety of drink options. Come in any day for soup and a sandwich or burgers and delicious apps, hot off the grill. BrLD $-$$

TRATTORIA SIMPATICO 13 Narragan-sett Avenue; 423-3731. Jamestown’s signature restaurant offers casual fine dining in a relaxed al fresco setting. Enjoy a raw bar, small plate menu and seafood with regional flair in a classic Victorian building. LD $$-$$$

NarragansettALMAFI OCEANSIDE 1 Beach Street; 792-3999. Open year round, fall specials include 2 entrees and a bottle of wine for $22, $7 burger and beer Monday-Friday and $10 pizza and wine Monday-Friday. Daily weekday happy hour from 4-6pm sees half price apps; $2 lobster claws daily. Come in for live music on Thursday nights or brunch on Sunday. BLD $-$$

AUNT CARRIE’S 1240 Ocean Road; 783-7930. For over 85 years this summer staple has been serving up their famous chowder and clam cakes. Grab a quick lunch outdoors or head into the dining room for a full dinner. LD $-$$$

ARTURO JOE’S 140 Point Judith Road; 789-3230. This full-service res-taurant includes a martini lounge and private function room and features Italian food ranging from bruschetta and wood grilled pizzas to pastas, veal and fish dishes, along with an exten-sive wine and cocktail list. LD $-$$

BASIL’S RESTAURANT 22 Kings-town Road; 789-3743. Basil’s has been providing South County with fine, upscale French dining since 1984. Their menu features all the classics like coq au vin and escar-gots bourguignonne, and their wine list is the stuff of legend. D $$-$$$

COAST GUARD HOUSE 40 Ocean Road; 789-0700. This historic water-front landmark doubles as an upscale restaurant where you are sure to find something to call your favorite. Bring the family for a great dining experi-ence or brunch on Sunday. LD $$-$$$

COLVITTO’S PIZZA & BAKERY 91 Point Judith Road; 783-8086. 60 South County Commons Way, South Kingstown 782-2285. For a great se-lection of fresh calzones, breads and pastries visit Colvitto’s. They also of-fer fresh hot pizza with your choice of 13 toppings made to order along with pizza strips and party pans. BL $

GEORGE’S OF GALILEE 250 Sand Hill Cove Road; 783-2306. What’s better than indulging in award-winning sea-food and watching the sun set over the Sound? At George’s you can dine al fresco, take food to-go, or simply enjoy one of the five dining rooms in-doors. LD $-$$

IGGY’S DOUGHBOYS 1157 Point Ju-dith Road; 783-5608. 889 Oakland Beach Avenue, Warwick; 737-9439. Clam cakes and a cup of chowder – it’s not South County without ‘em and Iggy’s has the best around. Enjoy it all al fresco, and don’t forget the dough-boys. LD $-$$

MARINER GRILLE 140 Point Judith Road; 284-3282. Not to be missed by seafood lovers, the Mariner Grille is the perfect place to unwind at the end of a long week, with an extensive wine list, a hearty lunch menu and an endless array of delicious seafood offerings. LD $-$$

OLDE LIGHTHOUSE DINER 120 Knowles Way; 284-3883. You can BYOB to this charming diner, which serves large portions at a great price. Stop in before work for some bacon, eggs and pancakes or come in for dinner and try some of their creative dishes. BLD $-$$


seasonal happenings

For a complete list of allour winter events, visit us

online at trio-ri.com.

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PJ’S PUB 135 Boon Street; 789-3200. In the heart of Narragansett’s historic dis-trict is a charming pub serving Mediter-ranean cuisine. Stop in for exceptional quality, reasonably priced seafood, veal, chicken, steak, pizza and pastas. Have a cocktail with your meal, then stroll three blocks to the ocean. LD $-$$.

SPAIN OF NARRAGANSETT 1144 Ocean Road; 783-9770. The exceptional wait-staff and wide array of authentic Span-ish seafood, veal and chicken dishes make Spain of Narragansett the perfect place to dine. The romantic setting and extensive wine list will keep you coming back for more. D $$-$$$

TRIO 15 Kingstown Road; 792-4333. A Newport Harbor Corporation res-taurant, Trio is a triple-threat restau-rant with its innovative menu, inviting European décor and warm, attentive service. A meal of chops, seafood, or pasta is the order of the day. Also rave-worthy are the Artisan Pizzas, which come in a variety of flavors and preparations. LD $$-$$$

TWIN WILLOWS 865 Boston Neck Road; 789-8153. Twin Willows is a sports pub and family restaurant with a menu of grilled dinners and seafood. It promises an evening of “high spirits and good times.” LD $-$$

North KingstownGREAT HARVEST BREAD CO. 6670 Post Road; 885-0580. From its first lo-cation in Great Falls, Montana in 1975, Great Harvest has been serving unique breads made from wholesome ingredi-ents. They also do sweet treats and clas-sic sandwiches. BLD $

TAVERN BY THE SEA 16 West Main Street; 294-5771. Located in historic Wickford, Tavern by the Sea offers a relaxed yet romantic atmosphere and an array of dishes such as seafood, burgers and a complete kid’s menu. LD $$

ProvidenceCAV 14 Imperial Place; 751-9164. The New York Times’ choice as one of Providence’s five best restaurants, CAV’s contempo-rary upscale cuisine is available al fres-co for lunch and dinner daily. They also

feature weekend brunch. BrLD $$-$$$

RichmondDRAGON PALACE 1210 Main Street; 539-1112. Whether you’re in the mood for Chinese or Japanese, Dragon Palace has you covered. From classic Chinese like General Tso’s Chicken to fresh sushi and sashimi, they’ve got it all. Now open in Wakefield too. LD $-$$

South KingstownBAGELZ 99 Fortin Road, Kingston Emporium, South Kingstown; 782-2295. 90 Pershing Avenue, Wakefield; 783-9700. This artsy bakery offers a wide variety of special bagel spreads and flavors. Even better, they also of-fer delicious desserts, Fair Trade cof-fee blends and drinks and “Soupz, Saladz & Sandwichez.” www.bagelz-thebagelbakery.com BL $

CAP’N JACK’S 706 Succotash Road; 789-4556. For traditional New Eng-land fare in a family friendly atmo-sphere, Cap’n Jack’s is the place – and has been since 1972. Be sure to try their famous chowder or fish and chips. LD $-$$$

JAVA MADNESS 134 Salt Pond Road; 788-0088. Pair your gourmet coffee or espresso with fresh baked goods, hearty breakfast sandwiches, or tasty salads and panini for lunch. Don’t for-get about a pastry, brownie or cookie after. BL $

LA STRADA PIZZA 920 Matunuck Beach Road; 533-2019. Using fresh, lo-cal ingredients and a wood-fired oven, La Strada prepares impeccable pizza from a generations-old recipe brought to Rhode Island from the Bronx. Come and taste the best. LD $-$$

MATUNUCK OYSTER BAR 629 Succo-tash Road; 783-4202. This restaurant, which maintains its own oyster farm, prides itself on combining local pro-duce with farm raised and wild caught seafood to make the freshest, most de-licious dishes around. LD $$-$$$

PICK POCKETS DELI 231 Old Tower Hill Road; 792-3360. A fun, health-conscious deli, Pick Pockets serves up lamb and beef kabobs, specialty


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falafel, deli wraps, and vegetarian and chicken dishes. LD $

TARA’S TIPPERARY TAVERN 907 Ma-tunuck Beach Road; 284-1901. For one of the most authentic Irish pub experi-ences in the state, along with spectac-ular ocean views, Tara’s is the place. Sample classic Irish fare and delicious pub favorites. BLD $

WakefieldBLUEBIRD CAFE 554 Kingstown Road; 792-8940. New Orleans-style neighborhood café offering Cajun, Creole, Mexican, Southwestern and Caribbean cuisine in a comfortable, friendly setting. Breakfast served any-time; dinner served on Friday nights only. BYOB please. BLD $

SMOOTHY BOOTY 254 Robinson Street; 783-4013. Now serving food seven days per week, Smoothy Boo-ty offers so much more than just de-licious smoothies. Come in for a spe-cialty sandwich served with plantain chips or a hot bowl of soup. BL $

TRATTORIA ROMANA 71 South Coun-ty Commons Way; 792-4933. Italian-born Chef Luciano Canova brings the cuisine of his homeland to the shores of Rhode Island. With comfortable dining at a reasonable price, you’ll think you’re in a Roman cafe. D $$

WarwickNYLO’S THE LOFT RESTAURANT AND LOUNGE 400 Knight Street; 734-4460. Gourmet dining meets urban chic at this spot, offering re-gional comfort cuisine served either indoors or out, on their mahogany terrace overhanging the Pawtuxet River. BLD $-$$$

WesterlyELLA’S FINE FOOD & DRINK 2 Tower Street; 315-0606. At Ella’s, diners can expect top quality appetizers, sal-ads and entrees, expertly prepared by Chef Jeanie Roland. Try a pate or warm goat starter and an organic salmon entree. D $$-$$$

FRA’S ITALIAN GOURMET 57 Shore Road; 596-2888. It’s a pizza parlor, café and deli all rolled into one. Try

one of their famous focaccia sand-wiches or a classic Margherita pizza – or customize one with your choice of toppings. BL $-$$

GUYTANNO’S INTERNATIONAL CAFÉ 62 Franklin Street; 348-6221. Guytan-no’s Café is casual dining with an up-scale flair. The contemporary setting, intimate atmosphere, and the sweet aroma of freshly cooked food circu-lating from the open kitchen make it one of Westerly’s premier evening destinations. LD $$

MERMAID CAFE 19 Margin Street; 637-4225. Owned and operated by Chef Carolyn Burkhardt, this BYOB restaurant features fresh and seasonal ingredients, garden fresh produce and seafood from local fishermen, served in a warm and welcoming atmosphere. BLD $

PHIL’S MARKETPLACE 114 Granite Street; 637-4885. This Westerly mar-ketplace makes for an inexpensive and quick meal with sandwiches, soups and full entrees. Phil’s caters all occasions and is known for its gift baskets and Italian imports. LD $

SHELTER HARBOR 10 Wagner Road; 322-8883. This 24-room inn offers charming country dining, from deca-dent brunch items to creative tavern fair. Don’t miss their monthly Gourmet Dinners & Wine Tastings. BBrLD $-$$$

VETRANO’S 130 F Granite Street; 348-5050. This southern Italian res-taurant and NY pizzaria has been serving South County for over 10 years. Open Monday through Satur-day, from 11am-11pm, Vetrano’s also caters. LD $-$$

VITTORIAS NY PIZZA 224 Post Road; 322-1901. Featuring original NY pizza as well as pastas, salads, grinders, soups and daily specials, all homemade with only the freshest in-gredients. LD $-$$

WyomingERNIE T’S 1219 Main Street; 491-9801. This “wee friendly pub” of-fers delicious food such as fish and chips, deli sandwiches and pasta en-trees in a laid-back, casual environ-ment. They serve dinner until 10pm and offer entertainment. LD $-$$

YOU CAN CHANGE HUNDREDS OF THOUSANDS OF LIVES. ASK US HOW.

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70Sport

Wizardry

So Entertaining

5th Annual Quidditch World Cup comes to Newport


from previous page

November 17-18JK Rowling may have moved on from Harry Potter, but wizard fever has yet to move on from mainstream popu-larity. Come November 17-18, Harry Potter fans gather for the straight-from-the-books International Quid-ditch Association (IQA) Northeast Regional Championship Tournament. The event, held at Newport’s Fort Ad-ams State Park, begins at 9am and runs through the following day un-til 5pm, featuring game after game of intense Quidditch action, starring talented teams of die-hard HP fans. Team registration closes October 21. Whether you want to play or spec-tate, the event promises a fantastical bit of fun. 90 Fort Adams Drive, New-port. 841-0707, www.facebook.com/events/480834095274170/.

November 1Andrea Martin presents a Felting Workshop, where you can make ornaments and other decorations. 10am-1pm. Fayerweather House, 1859 Moorefield Road, Kingston. 789-9072, www.fayerweathercraft-guild.com.

November 1-18The Renaissance City Theatre presents Godspell, a musical experience that has been called a “groundbreaking and unique reflection on the message of kindness, tolerance and love.” $15-22. 1 Granite Street, Westerly. 596-2341, www.granitetheatre.com.

November 1-30Fall Cod Fishing proves that this is the best time of year to catch a “steak-er” cod (over 20 pounds). Monday, Wednesday, Friday-Sunday. 7am-4pm. $50-85. 33 State Street, Narra-gansett. 800-662-2824, www.frances-fleet.com.

November 3Sick of October’s pumpkins? Take out your revenge at the Pumpkin Launch, where you can launch a pumpkin from a trebuchet. $3. 1-3pm. Carpenter Farm, 522 Matunuck Beach Road, Wakefield. 783-8958, www.carpentersfarm.org.

November 3Smith’s Castle invites the public to What’s It Worth?, where Dan-iel Buck Soules from PBS Antiques Road Show will be appraising items. $10-25. 10am-2pm. 55 Richard Smith Drive, North Kingstown. 294-3521, www.smithscastle.org.

November 3Music combines with movement at Santa Mamba, a fall fiesta concert fundraiser. $50-55. 7:30-10:30pm. Jamestown Art Center, 18 Valley Street, Jamestown. 560-0979, www.jamestownartcenter.org.

November 3-4Why wait until December, when you could celebrate Early Christmas? From cider to fresh shelled pecans, this event leaves you stuffed with holi-day cheer. Saturday 10am-4pm; Sun-day 1-4pm. Fayerweather House, 1859 Moorefield Road, Kingston. 789-9072, www.fayerweathercraftguild.com.

November 7-30The Artists’ Cooperative Gallery of Westerly presents Small Treasures, an exhibit celebrating small artwork. Free. Tuesday-Saturday 10am-5pm. 7 Canal Street, Westerly. 596-2221, www.westerlyarts.com.

November 8The Courthouse Center for the Arts presents their final performance of the 2012 American Music Series, the leg-endary folk duo Jim Kweskin and Geoff Muldaur. $25, $22.50 for students and seniors. 7:30pm. 3481 Kingstown Road, Kingston. 782-1018, www.courthouse-arts.org.

November 9-10The Contemporary Theater puts a joyous new theatrical spin on Roald Dahl’s classic Charlie and the Choco-late Factory. $10. Friday 7pm; Satur-day 2pm. 327 Main Street, Wakefield. 218-0282, www.thecontemporary-theater.com.

November 12This year’s Veterans Day Parade promises fun for people of all ages. Come early to get a great seat. Free. 8am-5pm. 55 Brown Street, North

Kingstown. 877-295-7200, www.wick-fordvillage.org.

November 16Potter Productions presents The Best The Princess Bride as part of the Li-brary’s Film Club. Free. 7:30-9:30pm.

Kingston Free Library, 2605 Kings-town Road, Peace Dale. 783-8254, www.skpl.org.

November 17Before heading out on a guided seven-mile hike, enjoy a delicious

so entertaining | Calendar

November

By Dale Rappenau

shop on the Block

Come the end of November, cool autumn air gives way to winter’s chill and - oh no - Christ-mas shopping season once again. Get ready, the weeks of panicked scouring of department stores are upon us. The race is on to find the perfect gift that shows how much you do, in fact, understand and love the recipient. Or you could go the more enjoyable, relaxing route by attending the Holi-day Stroll on Block Island, a three-day bonanza from November 23-25, in which the island’s bou-tiques and restaurants feature amazing specials and deals. The event runs from 9am to 5pm each day, and the unique Block Island retail communi-ty promises a plethora of opportunities to find a perfect gift for any friend, spouse or family mem-ber. www.blockislandchamber.com

Block Island Holiday Stroll


Pancake Breakfast, giving you en-ergy to enjoy every step. $12-16. 8am-12pm. Parker Woodland Wild-life Refuge, 1670 Maple Valley Road, Coventry. 295-8283, www.asri.org.

November 17The Mariner Marketplace returns to the Narragansett High School, offer-ing goods from local artisans, craft-ers, vendors and more. 10am-4pm. 245 South Pier Road, Narragansett.

November 17Famed actor Joseph Gordon-Levitt and his production company hitRECord bring an evening of live entertainment to URI’s Edwards Auditorium. $15-25. 8pm. University of Rhode Island, 64 Up-per College Road, Kingston. 800-745-3000, www.hitrecord.org/tour2012.

November 18The Mews Tavern proudly presents the 13th Annual Gear ‘n Beer 5k. A party and gigantic raffle immediately fol-lows the race, offering a chance to win all sorts of outdoor sports gear. $27-35. 10am registration; 12pm race start. 456 Main Street, Wakefield. 783-9370, www.mewstavern.com.

November 18Enjoy a buffet dinner while watching the film Home Alone, in which an eight-year-old boy defends his home against idiotic burglars. $18-32. 6pm. Ocean House, 1 Bluff Avenue, Westerly. 584-7000, www.oceanhouseevents.com.

November 18The Chorus of Westerly performs the music of Benjamin Britten at their Fall Concert. Tickets available for purchase online. $21-60. 4&6pm. George Kent Per-formance Hall, 119 High Street, Westerly. 596-8663, www.chorusofwesterly.org.

November 23Come out to see Santa’s Arrival, where Santa himself, elves, reindeer and more arrive via fire truck to distribute lolli-pops to children. Free. 6-8pm. Dixon

Square, 4 High Street, Westerly. 596-7761, www.westerlychamber.org.

November 23Revel in the rocking sounds of the Trans-Siberian Orchestra as they per-form the acclaimed Rock Opera “The Lost Christmas Eve.” $52/42. 3 & 8pm. 1 Mohegan Sun Boulevard, Uncasville. 888-226-7711, www.mohegansun.com.

November 23-25, 30Prepare for the insanity of the holi-days by attending The Gift of the Magi Come for the show, stay for the cookies served at intermission. $15-20. 7-9pm. 327 Main Street, Wakefield. 218-0282, www.thecontemporarytheater.com.

November 29The cool evening air makes for a perfect Christmas Tree Lighting and Winter Stroll, an event ripe with seasonal spirit. 5-8pm. 125 Main Street, East Greenwich. 886-8662, www.eastgreenwichri.com.

November 29-30Back for more illuminating fun, the 27th Annual Festival of Lights kicks off the December season with a tree lighting, hayrides with Santa and chorus carolers. Check online for event schedules. 5:30-9pm. 55 Brown Street, North Kingstown. 877-295-7200, www.wickfordvillage.org.

November 30Six of the 12 owl species native to Rhode Island may be seen at the Owl Prowl at Kimball, a guided hike that requires pre-registration. $8-12. 7:30-9:30pm. Kimball Wildlife Refuge, 180 Sanctuary Road, Charlestown. 949-5454, www.asri.org.

so entertaining | Calendar

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so entertaining | On Stage By Molly Lederer

are You There, god?granite Theatre’s latest show leaves

audiences spellbound

The Gospel of Matthew may have been written 2,000 years ago, but his stories of compassion bear repeating. When set to a ‘70s folk-rock score with music and lyrics by Stephen Schwartz (Pippin, Wicked), they cast quite a Godspell. The hit show, conceived by John-Michael Tebelak, opened in ’71 and continues to spell-bind audiences. Though a recent revival closed on Broadway this June, you can catch the classic musical at the Granite Theatre in West-erly this month.

“One of the most spe-cial elements of this par-ticular production has been the camaraderie amongst the cast and crew,” director Michael Farrelly observes. “The rehearsal process has been full of laughter and dedication to the process. We have an ensemble that truly complements each other’s work.” Mem-bers of that ensemble are eager to share their thoughts on what makes the play so enchanting.

“If this is your first God-spell experience, get ready!” enthuses Kaitie Hartman, in her Granite Theatre debut as Joanne. “This show is full of joy, hope and hilarity.”

Taryn Mallard-Reid, playing the role of Robin, offers, “It’s really fun for the audience, the characters are relatable, the music is catchy and it has universal moral lessons. Even though this is a show about Jesus, you don’t have to be a religious per-son to appreciate its message of love, peace, kindness and acceptance.”

Edward Benjamin III portrays Jesus. He notes, “We 10 actors cry togeth-er, laugh together, improv and share things that not many casts share. That

light is definitely shining onstage and we hope that our infectious nature and our message reaches out to all who come to see it.”

Godspell actually marks Benja-

min’s second casting as Jesus, hav-ing previously starred in a production of Jesus Christ Superstar. While the representation differs in each play, Benjamin feels a similar burden of re-sponsibility in tackling such an iconic part. He explains, “In some ways, Je-sus was the original superhero. The original rock star. To thes people that he gathered, he was something to be-lieve in… He was a light, a beacon, a symbol of good.”

Benjamin wishes every actor the challenge and opportunity to play Je-sus, saying, “It truly changes you and opens your heart and your mind.”

Godspell’s themes remain relevant

as ever. Nicholas Mikkelsen, who plays Jeffrey, suggests, “In the hustle and bustle of today’s society, we get wrapped up in instant results and watching out for only ourselves and

immediate family. What this show has to offer is a view of strangers from all walks of life forming a community and growing together with the help of one another.”

Benjamin seconds this, noting, “I really hope that everyone walks away from this production with a re-newed sense of self and a renewed sense of be-ing. We are all part of a greater whole.”

Mallard-Reid adds, “Love your neighbor, be kind to others even if they are un-kind to you, celebrate life and do your best to be a better person. These are lessons we teach our chil-dren everyday and, no mat-ter how old we are, we must always be reminded to be the best we can be.”

Hartman sums up, “This show isn’t about necessarily believing in God; it’s about believing in ourselves as a

community – that we can achieve any-thing we set our minds to.”

Sounds magical, doesn’t it? See you there.

GodspellThrough November 18Renaissance City Theatre 1 Granite Street, Westerly596-2341www.granitetheatre.com

Kaitie Hartman as Joanne in Godspell

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In ancient Roman mythology, the god Janus is depicted as having two faces because he is the master of both the past and the future. Pho-tographer and Italian immigrant Maria Scaglione has a similar duality in her work, balancing a career as a wedding photographer with her passion for documenting the lives of unique indi-viduals in their homes and surrounded by their personal histories.

Scaglione spent the first 12 years of her life in the tiny Calabrian village of Cocozello before her parents brought her to America to settle in Westerly. Inspired by the textured landscape and mountains of her birthplace, Scaglione developed a passion for sculpture from an early age, even ap-prenticing at a marble-carving studio in Florence during a return to Italy to study art and art history.

At the same time, she was nurturing her interest in photography, capturing documentary-style images of her rela-tives and neighbors engaged in every-day village life both in Cocozello and Westerly. Furthering her move away from the three-dimensional world of sculpture, Scaglione attended the School of Visual Arts in New York City to study photography, learning at this bastion of postmodernism to work with reality as it is – to “become an objective viewer and take something back from that,” she says.

As wedding photographer, however, Scaglione must follow certain conven-tions: no matter how avant-garde the bride and groom, for example, every-one wants photos of the bride walk-ing to the altar, the exchange of vows, the first kiss. What keeps the work interesting for Scaglione is the op-portunity to capture the less-staged, more organic moments in between

these standard, staged scenes, where she can become less of an artisan and more of a photojournalist.

As a teenager growing up in South County, Scaglione was jarred by the regimentation of suburban America, particularly in contrast to the free-form environment she knew in Italy. “In Westerly, everything was flat, all the houses were alike,” she says. “I always wanted to know how people lived in that environment.” Capturing people in their own spaces - or “creating my own space within their established ground,” as she puts it - was a natural outgrowth of this curiosity. But Scaglione isn’t in-terested in documenting the banality of suburbia: rather, she seeks out “in-triguing” people to profile. Some might call them characters, recluses or eccen-trics, but Scaglione has a way of draw-ing such people out and getting them to share their passions.

It’s the individuals who are the stars of her images, not their surroundings; Scaglione’s goal is to get her subjects

to feel at ease and to capture them in their natural environment, and not to highlight their fabulous dining room. On one shoot, for example, Scaglione ended up posing her subject in the crook of a tree in the backyard when all interior settings proved unsatisfactory.

Scaglione will typically shoot 1,000 images in one of these sessions. “I like looking for the one picture I didn’t know I was getting,” she says. A dozen of these images she submitted to the Rhode Island State Council on the Arts recently won Scaglione a $1,000 fel-lowship grant, and Classic Framers in Westerly staged the first local exhibi-tion of her Interior Explorations collec-tion in October.

After a decade of making a living as a wedding photographer, Scaglione is en-joying the freedom of having her sub-jects work for her, rather than the other way around. “What I enjoy is the search for surprises,” she says. “I like to let the process guide me.” 860-857-9673, www.mariascaglionephotography.com.

so entertaining | Art View

Pho

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ou

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By Bob Curley

in Their elementa Westerly photographer captures interesting

people in suburbia

Maria Scaglione

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This creamy corn chowder was a nice twist on traditional clam chowder; the clams were replaced with succulent and per-fectly cooked shrimp. The cream-based broth wasn’t too thick, leaving our tummies feeling light. This would make the perfect starter course to your holiday dinner, or served along side some nice crusty bread for dipping. The Emporium served theirs with some oyster crackers, adding a pleas-ant crunch. 60 Brown Street, Wickford. 885-2020, www.quahogemporium.com.

Souper Bowls

So Approved By Erin Swanson

When it’s cold outside the natural instinct is

to warm oneself from the inside out. Com-

fort foods are delicious indeed, but let’s face

it – hot apple pie or baked mac and cheese

from the oven are not the healthiest foods in

the world. For those of us looking to fill our

bellies while ensuring that said bellies stay

trim, soups are the way to go. This month,

we tasted four fall soups. Read on to see

which was soup-erior.

Quahog Emporium

Who doesn’t love a great clam chowder? (Well, besides the aforementioned bisque-loving staffer.) Beach Rose’s white chowder was creamy and smooth, almost buttery in its decadence. While it was substantial, it wasn’t too thick. The potatoes were plump and ten-der; the clams were cooked as should be. The nice array of spices, including salt and a hint of dill, elevated this chowder to the next level. As one person stated, “It’s herbalicious.” 85 Brown Street, Wickford. 295-2800, www.beachrosecafe.com.

Beach Rose Café

Upon first glance, we thought this bright orange soup was carrot rather than but-ternut squash. Upon the first delicious slurp, however, our cheeks flushed in de-light. The warm soup had a very savory, roasted squash flavor with hints of onions and leeks. Its hearty texture assured that it would make a wonderful main course. It’s soup just like your mom used to make if you had an awesome mom who was a great chef, that is. 57 Shore Road, Westerly. 596-2888, www.frasitaliangourmet.com.

Fra’s Italian Gourmet

One staffer, who shall remain nameless, will not eat “chunky” soups, only bisques. (It’s a texture thing apparently.) Small Axe’s tomato bisque was an office-wide hit. In fact we all enjoyed this creamy, slightly tangy soup, which consisted of roasted tomatoes, hints of Italian spices and notes of black pepper. It tasted healthy - full of vitamins and minerals – and the consistency was just right. We think Goldilocks would have approved too. 4820 Old Post Road, Charles-town. 364-3638, www.fantasticumbrellafactory.com/smallaxecafe.

Small Axe Café

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FLAGSHIP

140 Point Judith Road, Suite 23 Narragansett, RI 02882

401-789-2255 www.rihomesearch.com

51 INDIAN TRAIL SOUTH Like being on Golden Pond! Absolutely wonderful updated oversized 2 bedroom lake house on pristine Indian Lake! Turnkey, move-in condition. Hardwoods, stone fireplace, spectacular views & sunsets. Dock, new septic & much more! MUST SEE! 349,000. John Krekorian, 401-742-8339 • MLS# 1027392

35 MITTENDORF RD Very private oversized split level 3+ BR home w/upgrades throughout. Large kitchen w/ss appliances, hardwoods, granite counters & quality personify this exceptional summer or year round home. Huge deck, detached garage, approx 1 mile to state beach! $419,000. John Krekorian, 401-742-8339 • MLS# 1025861

4 HURON AV BONNET SHORES - DEBUT! Great for large/extended family. Furnished, Move in Ready! Colonial, 5BR, 2BT, open plan, hardwoods & tile, central air, living room w/fireplace. New furnace, perennials, cedar closet. Walk to “Little Beach”, mooring, dock. $549,000. Ernie Esposito, 401-742-2552 • MLS# 1027007

21 BELLEVUE AV Walk to historic downtown from this 2 Bed, 1.5 bath Colonial in great location near high school. Lots of period charm. Newer roof, siding, heat, & windorws! This home is absolutely turn-key! $169,900. Barry Gross, 401-932-3613 • MLS# 1004928

40 AMANCIO ST Spacious oversized Cape w/ new master suite. Large LR&family w/ wood stove & gas fireplace, 4 bedrooms total, updated bath&kitchen, large yard. Exceptional summer or year round home on East Matunuck/ Snug Harbor. Short ride to Matunuck & state beach. $365,000. John Krekorian,401-742-8339 • MLS# 1019738

37 POJAC POINT RD Gorgeous 5.78 acre all ap-proved waterfront/view lot in prestigious Pojac Point. All approvals in hand for a 5 bedroom home. Tranquil, serene setting, convenient to all area amenities ie: East Greenwich, Airport, Providence. $499,000. John Krekorian, 401-742-8339 • MLS# 1007247

115 HOLDEN RD MATUNUCK - Privacy! Location! Beach! Walk 1000’ to South Kingstown Town Beach from this Quiet Colonial on nearly 3 acres. Abuts Wild-life Sanctuary and Seaweed Cove. 3BR, 2BT, 1st floor bedroom. $475,000. Ernie Esposito, 401-742-2552 MLS# 1025385

21 HARVARD CT AHA! Cul-de-sac! Great homes thruout this quiet, conven.area. Close to Garden City. Western Cranston schools, Many orig. homeowners...& many big houses abound! Always a MUST-SEE! Ample storage space! Offers encouraged!... Plus...Central A/C! $203,000. Vilma Moclair, 401-741-2322MLS# 1024163

220 WOOD HILL RD Waterfront, one level set on 1/3 acre lot! Steps to a private, deep water dock w/ ocean access. Panoramic views of Salt Pond, living room with fireplace, updated kitchen w/cherry cabinets, 3 beds, 1 bath, much potential, some updates needed! $599,000. John Krekorian, 401-742-8339MLS# 1009178

67 LAKEWOOD DR Spacious one level Ranch in Pier w/full lower walkout, 3 stone fireplaces, huge great room, in-law or ad-ditional bedroom potential. Estate like setting on spring fed pond w/dock! $549,000. John Krekorian, 401-742-8339 • MLS# 1016401

157 Sir Michael Circle Spectacular Colonial with gorgeous wrap around porch on private acre lot in desirable Pleasant Hills. Bright & open floor plan. Spacious rooms. Vaulted living room w/FP. Abuts open space, new deck, Easy access to highway, URI, Provi-dence & beaches!!! $400,000 Sharon Ford 401-440-2954 MLS#: 1025124

238-240 Simmonsville Avenue BIG INCOME PRODUCER!!! 4 Units with 2 Bedrooms each. Also INCLUDED in this price & parcel is a 3 Bedroom House. Two Houses at one low price!!! NEW 11 bedroom septic, good parking, vinyl siding & windows. New roof! Easy highway access! See MLS#1022109-$249,000 Sharon Ford, 401-440-2954 MLS #: 1022085

87 CONANT LANE Contemporary near URI in estab-lished neighborhood.Privacy on 1/2 acre wooded lot. New hardwoods,windows and sliders leading to large wrap-around deck for great entertainment. Shed, ma-ture plantings/gardens. Possible In-law accomodations in lower. $385,000. Michael Rocchio, 401-225-2390 MLS# 1025368

4 BOOM ST Lovingly maintained island cottage on a peaceful lane abutting farm/open space.Large family room w/beautiful stone fireplace,Updated eat in kitchen w/ss applicances.Many recent improvements including roof,windows,siding & floors.Adorable & affordable $299,900. Fran Bidell, 401-864-1308 MLS#1027190

610 HOPE ST The Rockwell House-Historic charm & comfortable elegance blend seamlessly on historic desirable St.Double parlor w/pocket doors,inlaid floors & floor to ceiling windows.Gourmet kit.Georgous architectural details.6 master suites.Private 1/2 acre. $664,900. Fran Bidell, 401-864-1308MLS# 1011133

John Krekorian • Fran BidellErnie Esposito • Vilma Moclair Sharon Ford • Michael Rocchio

Chris Tanner

73 Briarwood Hill Road Custom Colonial with wrap around farmer’s porch perched on 2 acres, lushly landscaped on cul-de-sac. Hardwoods, oversized kitchen, office on 1st floor, family rm with stone fireplace , A/C,hardwoods, large master suite w/ walk in closet! great value! $375,000 John Krekorian 401-742-8339 MLS#: 1020346

Ballet. Tap. Jazz. Hip Hop. Contemporary. Pilates. Acting & Voice. Performance Teams. Master Classes.

ClAsses Also offered for: Adults. Boys. fitness. Acro.

Fitness Room

Snack Bar. grand oPeninggrand

oPeningSunday nov. 4 11am - 3pm

Free registration & gift Bag until 12pm sign up for 2 classes & 3rd class is free for 1st month (new students only)

4Dance Roomsgreat for homework

LoungeStudent all day

FreeCLASSES

AgES 3 to ADuLt. ALL SkiLL LEvELS. ComBo to PRoFESSionAL CALiBER CLASSES. 6171 post Road, NoRth KiNgstowN • 401.398.0606 w w w .Ta L e n T F ac T o r y r i . c o m

Richmond; Renovated Ranch in quiet area. A gardener’s paradise! Close to URI. Walk to horse farms and riding trails. New roof, new kitchen with stainless steel appliances, new septic,screen porch, sauna, extensive gardens. Fenced yard. $259,900.

Narragansett; Spectacular estate located in Saunderstown.12 acres, 2 barns,13 stalls, riding ring.3 fireplaces.Open floor plan. Great room.Large country kitchen,office suite,billiard room.Mahogany woodwork, maple & cherry inlaid floors.Possible subdivision. $1,495,000

South Kingstown; If you enjoy peace & quiet, come home to this 3 bedroom home on 5 private acres. Offering one-level living, it features soaring ceilings, skylights, fireplace and deck with hot tub! With easy access to route 1 it is minutes to town and area beaches. $399,900

South Kingstown; The Kingston Preserve! 2 bed, 2 bath luxury homes reflecting only the finest. Central Air, granite, Great room with fireplace. Quality throughout. Surrounded by wooded open space. Energy efficient. $359,000

South Kingstown; Worden’s Pond; 3 bed, 2 bath home in private woodsy location within walking distance to Worden’s Pond. Great room, hardwood floors, updated kitchen w/granite, large bedrooms. Lovingly decorated inside and out. Deeded access to the pond for boating - dock & storage. $339,900

Narragansett; Galilee/Sand Hill Cove; Just steps to the beach from this new construction 2 bed, 2 1/2 bath shingle style condo. Scenic ocean and salt pond views overlooking the port of Galilee. Interior boasts many upgraded finishes and amenities. $499,900

Narragansett; Beautiful shingle style condo on private-well manicured grounds, close to all Narragansett amenities - Walk to Black Pt and Scarborough Beach. Light & airy space with beautifully maintained interior. Distant ocean views. Relaxing outdoor living space. $649,900

Exeter; This house has it all! Totally updated, private park-like setting, salt water Gunite pool with pool house, granite counter tops, updated appliances, central air, lots of living space... list goes on and on. Subject to owner finding suitable housing. $589,900

South Kingstown; New construction. Classic 4 bedroom farmhouse colonial in a pastoral 3 acre setting. Exceptional quality and design. Luxury amenities. Private setting with stonewalls. $469,000

South Kingstown; Totally remodeled 5 bedrooms,2 bath, home close to all area amenities, bike path,Main Street. New roof, Replacement windows, hardwoods, tile, S/S appliances.A must see!Best buy in town! $199,900

Oceanfront condo, live on the beach! sip in the panoramic views, sunrises and sunsets, calming ocean sounds and breezes. steps to the ocean,your own private path. imagine coming home to this everyday! weekend retreat, or cozy year round living. $390,000

North Kingstown; Wickford; New Construction!---95% new!! One-floor living-no stairs! Completely rebuilt ‘new home’ in historic Wickford, boasts high ceilings, Marble fireplace, wood floors,granite kitchen,new septic, private fenced yard, beautiful landscaping! Take the tour! $234,900

Narragansett; Harbour Island; Cottage set high on a hill overlooking the salt pond - this beach retreat does not require flood insurance. Enjoy sunset views over the salt pond. Relaxing and tranquil getaway! Extra buildable lot available. $960,000

Richmond; This 3 bed/2 1/2 bath home has been rebuilt from the ground up! Custom millwork , upgraded finishes, pine flooring, beautiful custom stone fireplaces, grandfathered for antique shop, pretty treed lot with stone walls - Property conveys with permit for barn/shed. $424,900

Homes, Land,Commercial & Investment

Properties, Rentals.

Landmark Realty Group • 203 Main Street, Wakefield, RI • www.landmarkri.com • 401-789-3100 (office) • 401-789-3130 (fax)

Documents

SO Rhode Island November 2012