The Bay Monthly November 2014

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

Barrington: Motivated seller. Priced $40,000 be-low assessment. Very open, spacious and beautifully maintained 3 bed, 2.5 bath home. Cathedral ceiling. Central air. Many updates including furnace, baths, appliances, sprinklers and garage doors. $319,000

Barrington: new almeida Colonial: 2x6 construc-tion, gas heat, central air, wood floors through-out, tall ceilings, great woodwork/built-ins, gran-ite/stainless kitchen, Pottery Barn lighting, vaulted master/whirlpool, deluxe mudroom, pretty yard!

no flood insurance. $449,000

Barrington: Flawlessly designed handsome full brick residence in the heart of rumstick Point. Stone Walls, brick patio and glorious gardens lead to secluded pool and cabana with full bath. Soar-ing ceilings in master suite and great room. ameni-

ties galore. a gem! $1,295,000

Barrington: Easy one level living! Meticulously maintained and updated ranch with new roof, gas heat, central air, hardwoods. Bright, open floor plan. Finished basement w/ office and 1/2 bath. Fabulous deck and large, private yard. Close to

schools, town, and bike path. $349,900

Barrington: Sits on over 30,000 sf on a Cul De Sac within walking distance to beach and nayatt School. open, updated, and spacious with over 3,400 sf, 4-5 bedrooms, 3 full baths, mud room, rec room, gym, screened porch, patio, deck and balcony! not in a

flood zone. Fabulous! $669,000

Barrington: a stone pillar drive leads to this 5 bed 4.5 bath residence situated on 1.16 acres of lush lawn, with beautiful plantings, and mature trees. a cathedral Fr with floor to ceiling stone FP, and MB with his and her baths are a few of many highlights.

$1,350,000

Barrington: open and Spacious 3 Bedroom, 2 Bath ranch on a large beautiful lot. Living room with Fireplace, Large Family rm w/Cathedral Ceil-ing &French Doors to Deck, Hardwoods, High Ef-ficiency german oil Burner 6 yrs. old, Central air,

nice size Master Bedroom & Bath. $355,000

Barrington: Beautiful, custom designer cape nes-tled among mature plantings. impressive addition w/whirlpool bath - possible in-law or 2nd master suite. granite kitchen w/newer upscale appliances. Large stone fireplace in family room w/surround sound. Hardwood floors w/ cherry inlay. $799,000

Barrington: Pull up a rocking chair and pour the lemonade! Lovely 3 bedroom, 2-1/2 bath Cape with full front porch! Vintage kitchen with wood burn-ing stove! Beautiful hardwoods, Master suite, Fam-ily room, Fireplace, rec room in Lower Level, 2 car garage in a peaceful setting! Very Special! $395,000

259 County RoadBarrington

401.245.9600

Rhode Island’s Real Estate Company® ResidentialProperties.com

November 2014 | The BAY 3

This Month17 Wine a Little, or a LotTake a ride through the Bay’s bountiful

vineyards – they’re closer than you think

Every Month5 Editor’s Note/Letters

6 TheBayMagazine.com

9 The BuzzHistory lives on in Middletown

11 On the Bay 15 Bay Views

25 Live WellA Little Compton dream home becomes a reality

26 Homestyle 29 Whole Body 30 Shop Around 31 Connoisseur

33 TasteBristol’s reinvented gastro pub

34 Review 36 News Bites 39 Connoisseur 40 Rhody Bites

43 GalleryRoger William’s University gets technical

in its latest play

44 Calendar 47 Artistry 49 On Stage

50 Taste TestWe sampled locally roasted coffees from around the state

33

ContentsNovember 2014

17

On the cover: Greenvale Vineyards. Photogra-phy by Rupert Whiteley.

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Sip local wine at Westport Rivers Kicked up pub fare at Judge Roy Bean Saloon

4 The BAY | November 2014

3 WATER STREETSOUTH DARTMOUTH, MA

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[email protected] • Visit us on Facebook

Dansko Trunk Show November 8th, 9-6

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 ©2014 by Providence Media, All rights reserved. Printed by Gannett Offset.

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

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

Audited by:Member of:

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre@JeanetteSTP

Account ManagersLouann DiMuccio-Darwich: [email protected]

Ann Gallagher: [email protected]

Nicole Fox: [email protected]

Kristine Mangan: [email protected]

Dan Schwartz: [email protected]

Elizabeth Riel: [email protected]

Kimberly Tingle: [email protected]

Stephanie Oster Wilmarth:[email protected]

Contributing WritersKeith Andrade: @AndradeK

Erin Balsa

Alastair Cairns

Andrea E. McHugh: @NewportStyle

Jamie Merolla

Nina Murphy

Stephanie Obodda: @StephanieDoes

Tony Pacitti: @TonyPacitti

Dale J Rappaneau, Jr

John Taraborelli: @JohnnyTabs

Cindy VanSchalkwyk

Contributing IllustratorKendrah Smith

Executive EditorJulie Tremaine@JulieTremaine

Digital ManagerElyena de Goguel

Associate EditorGrace Lentini@Gracie_NomNom

Art DirectorMeghan H. Follett

Assistant Art DirectorVeatsna Sok

Advertising Design DirectorLayheang Meas

Graphic DesignerCaitlin Musso

Contributing PhotographersMike BracaJudith GardnerForce 4 Photography Janice Lee Kelly

Meghan SepeRupert Whiteley

InternsEmily DaveyClaire FlanaganElizabeth Gallagher

Alexandra MorelMorgan Pekera

Contributor

With a formal background

in 35mm film photography,

darkroom processing and

printmaking, and formal stud-

ies at two New England Uni-

versities, Université d’Angers

in France and RISD, Meghan

began shooting digitally in

2003. Since then her work

has appeared in magazines,

books and on websites and

blogs around the world.

A lifelong East Coaster,

Meghan lives by the sea in

Newport, where inspira-

tion isn’t hard to find. When

not on assignment, you can

probably find her playing

along the coast and surfing

year ‘round. This month her

photography is featured in

The Buzz.

Meghan SepePhotographer


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Editor’s Note

Is there anything more delicious than the first sip of a glass of your favorite wine? I’m not talking about “I just got home from the worst day ever and I need wine or I’m going to kill some-one” drinking. I’m talking about open-ing a fresh bottle, pouring out a glass, taking the time to swirl it around and really smell it before you take that first perfect sip. That’s wine appreciation – no matter how expensive the bottle is.

What’s even sweeter, though, is ap-preciating local wine. After all, you eat like a locavore, so why not drink like one? This month, we visit four

vineyards within spitting distance of home – and there’s no better time to visit than during the harvest. Read on, and then go get a taste for yourself.

Swirl, Sniff, Sip

People were booking it to see our coverage of the renovated Rumford Library, which is now a private home [“Turn the Page,” September 2014]. Here’s what they were saying on Facebook:

She did a beautiful job making it into a home. I worked in that building for 21 years and always wondered what it could be like as home. Great idea to put a door on the back of the building!

-Denise Inman

My favorite childhood memories are here, where my favorite librarian used to stamp my white sneakers with re-turn date stamps. Sad that the library is gone, but happy for Rita.

-Elena Mertus

As a newcomer to Rumford at the age

of ten, my favorite place to go was the Rumford Library. I walked there ev-ery day to take out two books, which I would read and return the next day. My favorite day was when I could cross over into the adult section to choose books. Best of luck in your new home.

-Cheryl Christman Tait

Great job Rita! Your new house looks gorgeous; your hard work has paid off. What a huge difference you have made! Love checking the blog to see your updates.

–Victoria Jessop

I spent many hours in this building, do-ing book reports, etc. then, later, meet-ing the girls for a sneaky rendezvous. Beautiful renovation. Mrs. Mowry would be proud. Good luck in your new home.

–Dave Robberson

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

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

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From Our Readers


DK Communications Announces 3 New Talents

Learn more about the DK team at DK-Communications.com

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TheBayMagazine.coMwhat ’s happening on

Plus:Winter is coming… but there is still so much more to do before autumn’s

end! Make sure to check out our online Fall Guide before it’s too late.

WEB EXCLUSIVE

it’s Turkey Lurkey Time The weather is cooling, smells of pumpkin spice waft through the air, and when did cranberry become the cocktail ingredient of the moment? Ah, that’s right, Thanksgiving is just around the corner. Never fear, we’ve put together a guide for having a delicious, stress free, locally sourced celebration that even your

drunk uncle won’t be able to ruin.

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A Middletown historic cemetery is filled with interesting stories

The BuzzPeople and places on the bay

Buried in HistoryWith their home overlooking a historic cemetery, the Bernstroms truly have some unique neighbors. From the very first residents of the Ocean State to war heroes of 1812, these neighbors each have a story to tell. Turn the page to read more about them.

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Buzz on the bay

When Maaike and Erik Bernstrom bought a home near Third Beach Road in Middle-town in 2008 they also acquired, as part of the purchase, a rather different sort of picturesque asset – Middletown Historic Cemetery No. 15.

Also known as “The Smith Lot,” the modest and weathered cemetery, bounded by a rectangle of venerable stone walls, harbors two dozen or so graves and stone and slate markers dat-ing mostly to the 18th and 19th centu-ries. The patriarch of this cemetery, so to speak, was one Edward Smith who, “first came to England to America in 1649,” ac-cording to his headstone.

The Bernstroms, who look out upon the shady retreat from the living and din-ing rooms, understand, as did previous property owners, that while the cem-etery is in their property deed, public ac-cess to it – through a gate-like opening on the west side – must be preserved. Maintenance of the cemetery grounds is provided by the town. There are some 3,500 cemeteries in Rhode Island, ac-cording to the Rhode Island Historical Cemetery Commission.

The Bernstroms recently learned that among those in eternal repose on their property is one of the Rhode Island’s ca-

sualties in the War of 1812 who was killed 200 years ago. His name was John E. Smith and he died on May 31, 1814, dur-ing the bombardment of Third Beach by the British man-of-war, Nimrod. Oddly enough, according to a narrative written in 1876 by Samuel Greene Arnold (An Historical Sketch of the Town of Middle-town), it was the second to the last shot among a rigorous barrage,“of some 300 shots,” from the Nimrod that took Smith’s life. He was accorded a hero’s burial.

This is from Arnold’s account reprinted by the Middletown Historical Society in celebration of the nation’s Bicentennial in 1976: “The British man-of-war, Nim-rod, of 18 guns, chased a Swedish brig, with a cargo of molasses from the West Indies, one afternoon at the end of May 1814. The brig ran aground on the third beach [also called Smith’s Beach]... Next morning men came out from Newport, and the fort [Fort Adams], with one six-pound gun, on to the beach. The Nimrod came in again and fired on the brig some 300 shots. No harm was done till the next to last shot, which killed John E. Smith, and took off the leg of Isaac Barrett, who had gone out to the brig in a boat and brought off the captain to shore. It was a ricochet shot.”

The next day, according to Arnold, “taking into consideration the melan-choly circumstances of the death of John E. Smith, occasioned by an act of violence from one of the British armed vessels, as a mark of respect and con-dolence with the family of the deceased, (the town of Middletown) have voted that the funeral expenses be paid by said town, and hope that this mark of respect for the brave but unfortunate

young man who fell in defense of the rights of his fellow citizens will be re-ceived with the same cordiality with which it is offered.”

John E. Smith lies a few feet from the entrance, though his headstone, done in by vandals or climate or age, is in sev-eral pieces. The words are still legible: “In Memory of John E. Smith, Born May 15, 1788, Died in Service of His Country, May 31, 1814.” –Steven Slosberg

When most people think about involv-ing themselves into “show biz,” they think Hollywood and becoming a big star. Then there are others who see acting as a hobby like Pat D’Alessio from Bristol. He has participated in films, such as The Equalizer, The Make-over and The Nexum Agency, as an ex-tra since he retired. Three worthwhile perks for Pat are, “the chance to meet stars, get well fed and seeing yourself on the big screen,” the biggest plus of all being the added experience with each movie he works on. The work is not always paid, but Pat feels that

it’s worth it if you’re not in it for the big bucks. The most recent film he has worked on is The Judge, starring Robert Duval and Robert Downey Jr., filmed in parts of Massachusetts. He is not allowed to bother the actors, but Pat has had the opportunity to talk to stars like Denzel Washington and Billy Bob Thornton, which I’m sure would make anyone’s day. Pat also collects films and admires Robert Duval’s line deliverance and his ability to become his characters. Pat uses other actors as inspiration, but says fun and patience also play a role. –Emily Davey

The story behind a historic Middletown cemetery

FROM PAGE 9

The Bernstrom home overlooks this historic cemetery

Pat D’Alessio with Robert Duvall

Living History, Sort Of…

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Bristolian Pat D’Alessio on Being A Movie Extra

ON THE BIG SCREEN


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Buzz on the bayTHE PAWFECT HOBBY

Barking Up the Right Tree

Losing a pet is losing a family member. When we lost Bruin, a Boston Terrier, earlier this year, I was grief-stricken. I missed so desperately hearing the jingle of his collar and the sounds of his paws pattering around the house. Although the silence was deafening, a constant reminder of our loss, we weren’t ready to get another dog.

My friend, a volunteer for Friends of Homeless Animals (FOHA), reached out to me and suggested we volunteer to foster a dog until we were ready to adopt. This non-profit volunteer orga-nization rescues Boston Terriers, mixes and other small dogs from kill shelters lo-cally and far with the goal of finding each creature their forever home. FOHA is an all-volunteer rescue without a brick and mortar shelter; all dogs are fostered in in-dividual homes.

I filled out their application, which was followed up with an interview and home visit to make sure that we would be a good, safe home for fosters. I was paired with a foster buddy – an experienced vol-unteer who could answer any questions I might have about the process.

Once approved, I began to receive e-mails with a list of animals in need of a foster home here. After reading the bios and seeing photos of the animals, I se-lected our first foster dog - Sampson, a three-year-old black and white Boston Terrier mix. We were instructed to pick up Sampson from Alpha Dog Transport (ADT), a USDA-certified transport ser-vice, at a Park & Ride in Connecticut.

We arrived to find many other cars parked – fellow fosters from FOHA and other organizations. There were adopt-ers there too: those who decided to blindly adopt a dog based solely on their online profile. The tractor trailer arrived; everyone quickly lined up, eagerly wait-ing their turn to claim their dog. Soon it

was our turn. I could barely contain my excitement. After telling the ADT em-ployee Sampson’s name, he went into the trailer and came back out with a very skittish and timid dog, along with his vet-erinary paperwork. We walked Sampson around the parking lot so he could relieve himself, and gave him some water and treats. He climbed into the backseat and remained laying there until curiosity got the best of him. He carefully made his way onto my lap and stayed there until we arrived home, enjoying the sun and attention.

Once the dog is in your hands, you’re responsible for loving, feeding, and tak-ing care of your new foster. FOHA pro-vides heartworm and flea tick prevention. You’re responsible for taking photos and updating the dog’s bio so that he/she is marketable on petfinder.com.

You’ll need some patience while the dog adjusts. Sampson had a few ac-cidents in our home, which is to be ex-pected during the transition. We quickly fell into a routine – walking, playing fetch, learning tricks. He went from a very tim-id, sweet dog to a happy dog eager to give kisses and roll over for belly rubs. As a foster, you’re required to bring your dog to some pet adoption events. Sampson stole the show with his mild mannered ways, but there were no takers that day. I soon found myself a “foster failure” – a

foster home that ends up adopting the dog they are fostering. Although Samp-son was meant to be our first foster, he pawed his way into our hearts and we couldn’t imagine our home without him.

After adopting Sampson, we decided to foster another dog. We went through the same process and took in Sprout – a 1-2 year old stray terrier mix found in the south. Sprout is adorable, very high ener-gy and loves to wake you up with sloppy French kisses. When he’s excited, he’ll jump as high as five feet in the air. Sprout had a few accidents in our home as well, but after working on his training, he was housebroken in no time.

As a foster, you’re expected to follow through on any inquiries and applica-tions that come through for your dog. I was very involved in finding Sprout his home – from answering questions about his demeanor and calling references for potential adopters to updating his bio on petfinder.com. Being fully involved in the process made it easier to say good-bye when he did find his forever home. Three weeks later, Christine, a young working woman from Hudson, NY showed serious interest in Sprout. After vetting her appli-cation, she was approved. We met Chris-tine halfway so she could meet Sprout in person and decide if he was the right dog for her. Instantly, Sprout took to her and she to him. I teared up as we drove back

home, a little because I would miss him, but mostly because I was so happy that we were able to help Sprout find his for-ever home. We saved not one, but two dogs, from high kill shelters and found them loving homes with owners who tru-ly love and appreciate them. Fostering is such a rewarding experience and one you will not regret.

FOHA is actively looking for new fos-ter homes; the more foster homes avail-able, the more dogs we can save. If right now isn’t a good time to foster, consider volunteering. The organization is always looking for help with home visits, run-ning their pet adoption events and more. www.FOHARI.org –Cristy Raposo

A foray into pet fostering

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Donaldo and Katje Afonseca

The Hummingbird Trio: Celia, Erin and Megan

Michael Plourde, Kayla Welesko and Tim DelSanto

Do gooders attended the 4th Annual Food and Drink Tasting Fundraiser, “The Big Toast,” in Sep-tember to support Big Brothers Big Sisters of the Ocean State. The nearly $17,000 netted will go to support their children’s programs. bbbsos.org. Photography by Barry Morang.


Our favOrite

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Mello’s Farm and Flower Center

created a fall-tastic seasonal display

have a favorite Bay distribution point? share

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Buzz Bay ViewsBird brains and bird lovers headed to

the Norman Bird Sanctuary’s Harvest

Fair in September. The 40th annual

event featured home and garden

competitions, family fun, food and

drink, and of course lots of nature walks.

Photography by: Judith Gardner


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Many thanks must be given to that first per-son who realized that when you crushed grapes and let the juice sit, that juice could

ferment into a delicious, literally intoxicating drink: wine. Brave may be the first person who cracked open a live oyster and ate it raw, but the mantle of certifiable genius must be bestowed upon the first winemaker.

Almost since the dawn of humanity, people have been harvesting grapes and fermenting them into wine. There’s evidence of winemaking going back to 6,000 B.C. in Georgia – the Asian republic, not the southern state – and there are traces of the very first winery in Armenia dating to 4,100 B.C. Many know that two of the world’s great cu-linary countries, France and Italy, have deep traditions in producing some of the best and most well known wines.

But what about the “New World?” Certainly all wine drinkers have had a wine from California and many have probably had a wine from Australia or Oregon, but what about right here in our backyard? Did you know that the oldest vineyard in New England is in Little Compton, or that one of the better sparkling wines in the United States comes from Westport or that Aquidneck Island has two vineyards within two miles of each other?

As with just about everything we consume, wine begins with farming, and the grape varieties that go into making wine have traditionally been some of the most difficult fruit to farm. Grapevines need the right soil to burrow their roots down deep into and pull out that essence of the land – terroir – into the fruit. The climate needs to be just right to ripen the grapes to the perfect point before picking and crushing. There are natural predators such as birds, deer and rodents, and there’s vine disease and so many other things that make farming grapes some of the most labor-intense agriculture in the world.

You might ask, what possesses people to do it? Well, wine possesses people! There are a handful of those possessed here in Rhode Island and neighboring coastal

GlassA wine lover’s guide to local sippingBy David Dadekian

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Massachusetts who have been growing and producing wine for decades, and while it may not get any easier, it’s constantly improving. As the vines get older they produce better fruit. Like with some wines, winemakers’ abil-ities improve with age. And we shouldn’t ignore the fact that the climate change in our region has made it more viable to grow good varieties like Pinot Noir and Malbec in addition to the more commonly grown Cabernet Franc and Chardonnay.

So who are a few of these possessed local wine producing pioneers? Let’s take a quick look at four of the East Bay’s top wineries, and then you should put the magazine down and take a visit to all four. Because of course, the best way to experience local wine is to taste it, and you are in for a treat as winemaking keeps getting better and better in southern New England.

good taste in little comptonAs mentioned, the East Bay is home to the oldest vineyard in New Eng-land: Sakonnet Vineyard, now known as Carolyn’s Sakonnet Vineyard since it was purchased by Alex & Ani founder Carolyn Rafaelian. Carolyn’s Sakonnet Vineyard was started in 1975 and is probably the best known local winery to many Rhode Islanders. Ask any woman who grew up locally and odds are she’s been to at least one bachelorette party, if not more, at Sakonnet. Rafaelian’s purchase of Sakonnet saved it from possibly becoming housing plots in the very picturesque and desirable town of Little Compton, and for that, wine and agriculture in general should be thankful.

There’s been much growth and improvement at Sakonnet over the last few years. There’s now Carolyn’s Café on the property, which is open Sundays, Mondays and Thursdays from 11am–5pm and Fridays and Saturdays from 11am–6pm. The winery hosts Concert Series on some Saturday afternoons, and

through savvy marketing Carolyn’s Sakonnet Vineyard is the Official Wine of the Boston Celtics. As has always been the case, the winery is host to many events, weddings, anniversaries and corporate functions, and is open seven days a week for tastings ($10/person) and complimentary tours.

In 2015, the vineyard will be celebrating its 40th anniversary and its cur-rent winemaker, Elaine Phipps, has been with Sakonnet for almost 20 of those years. Phipps started in the fields and worked her way up to winemaker under the tutelage of the previous Sakonnet winemaker, John Sotelo. Phipps works closely with the vineyard manager and has been responsible for all of the wine produced at Carolyn’s Sakonnet Vineyard for several years now.

The wines at Carolyn’s Sakonnet Vineyard run the range from the very fresh and crisp Vidal Blanc (current release 2011), to signature reds like the non-vintage Rhode Island Red – with a label designed by RISD students, along with several sweeter wines like the non-vintage Sirius, which is also 100% Vidal Blanc but comes across much more sweet-tart like a Moscato.

The Vineyard created a new white in 2013 named Blessed Blend, a blend of Chardonnay and Vidal Blanc that is a touch off-dry and is so named as the grapes were blessed by two Armenian priests. For the more traditional there is a 2011 Chardonnay Reserve which is barrel-aged in French oak for that heavier white style, and a 2011 Cabernet Franc which comes across with a lot of veg-etables, pepper and spice. 162 W Main Road, Little Compton. 401-635-8486, www.sakonnetwine.com

Carolyn’sSakonnet Vineyards

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GreenvaleVineyards


grape escapeCrossing the Sakonnet River west we come to Aquidneck Island, home to two vineyards, one in Middletown and one in Portsmouth, both very tightly integrated into their communities as well as Newport tourism. Greenvale Vineyards in Portsmouth has been growing grapes since 1982. First the more traditional New England varieties Pinot Gris, Vidal Blanc, Cayhuga, Chardon-nay and Cabernet Franc, and then in 1999 they planted Malbec on a higher elevation in the vineyard that wasn’t as close to the water. It’s warmer there, a different climate even on the same property, and Nancy Wilson, General Manager of Greenvale, says it’s ripening nicely. Three years ago they planted Albariño, a variety typically found in Spain. This fall is the first time the Al-bariño will be harvested and should be ready to bottle in 2016. Wilson says they like to change things around to keep things interesting.

Agri-tourism is very important to the business of running a winery and Green-vale is no exception. They host around 20,000 people a year at different events. They have jazz concerts every Saturday through mid-December, a Harvest Festi-val coming up in November and their annual Warm Up for Holidays in December. The farm is a gorgeous property and is on the National Register of Historic Places.

Richard Carmichael is the winemaker at Greenvale Vineyards. Carmichael graduated from California State University, Fresno, one of the top Viticulture and Enology programs in the country, and worked in California and Virginia for many years until he came to Greenvale in 1997. Greenvale rents facilities from Newport Vineyards to produce their wines and their consistently pro-ducing more each year. They pick approximately two to three tons of grapes per acre with 80 tons picked this year and 65 tons in 2013, more than dou-bling the 35 tons picked in 2009.

Greenvale is probably best known for their white wines. Their Vidal Blanc is full of fruit and very crisp. The Chardonnay is French oak barrel-aged for a fuller, more rounded flavor. Their Skipping Stone is a very popular, off-dry wine made from primarily the Cayhuga grape. Greenvale’s Cabernet Franc is made very much in a French style, barrel-aged with some Merlot added for a little smoothness. It shows how Rhode Island can produce red wines. 582 Wapping Road, Portsmouth. 847-3777, www.greenvale.com

sweet sipping in middletownNearby, Newport Vineyards spans 60 acres of land and is New England’s larg-est grape grower. Newport Vineyards is rapidly growing in 2014 with a new

multi-million dollar expansion that includes Brix Restaurant, which just opened in October, a new tank room, outdoor patio and seating for winery guests, as well as a new and expanded tasting room, a marketplace and new space for neighboring business Fatulli’s Bakery & Deli (to be completed by early 2015).

Brix Restaurant features a selection of small plates, grilled pizzas, salads, sandwiches and entrées, all Newport Vineyards wines (of course), a selection of guest wines and full beer and liquor list. Brix – the name comes from the measurement of sugar content in grapes – is led by the culinary direction of well-known Aquidneck Island restaurateur Andrew Gold, and boasts views over-looking the winery Tank Room and Barrel Room, and out into the vineyard. The restaurant will be open for dinner daily, and eventually will add Sunday brunch.

Newport Vineyards’ new Tasting Room is scheduled to be completed in early 2015, and along with the already completed Tank Room, will double as private event space in the evening hours for corporate, social and wedding related events. Newport Vineyards is also working on a program of public events with comedy shows, clambakes and more. Tours are offered at 1 and 3pm each day, and all day on Saturday. Tastings are offered all day each day.

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All of this comes under the direction of Newport Vineyards’ owners John and Paul Nunes, both born and raised in Newport. The wines are produced by wine-maker George Chelf, who’s been with Newport Vineyards for over 25 years. The winery produces almost 30 varietals. Some of their most popular wines are the 2013 Chardonnay, which is a little oaky with some butter on nose; their excel-lently crisp In The Buff white table wine; a 2013 Riesling which is semi-dry and a good example of New England wine; a 2012 Merlot that is dry, slightly spicy and has a good balance; and then their delicious 2013 Vidal Ice Wine, which is har-vested after the third frost of the year and pressed frozen. It’s literally a honey of a wine. 909 East Main Road, Middletown. 848-5161, www.newportvineyards.com

bubbling over in westportHeading back east and into Massachusetts we come to Westport Rivers. Founded in 1982, Westport Rivers is run by the Russell brothers, Robert the Vineyard Man-ager and Bill the Winemaker. The wines have earned, as they say, “over 40 Gold Medals, 100s of Silver Medals and the seemingly endless praise from both Na-tional and International Wine Press.” Even more impressively, as of 2012, the Rus-sell Family has permanently preserved 400 acres of working farmland and forest.

Westport recently renovated their upstairs Russell Gallery and have built a custom-designed Wine Bar, which extends their hours on Fridays and Sat-urdays to 8pm. Tasting hours are typically Mondays–Saturdays, 11am–5pm. They’ll also be offering local cheeses and artisan breads for sale. Like the other wineries, Westport Rivers has ongoing special events such as wine classes.

Regarding 2014’s growing season and harvest Robert Russell says, “Fantastic late summer weather has done a great job in catching us up on what would have been a later than normal season. The rain we received in early October was much needed and came at the perfect time. The return of warm, sunny days and cool nights after the rain ensured that this will be one of our best growing seasons and productive harvests yet.”

New this year is a 2013 Pinot Meunier. For 20 years Westport Rivers has grown this grape to blend into their Westport Brut RJR Sparkling Wine. Rarely found at any winery as a standalone varietal, the Russells felt 2013 presented a great opportunity to bottle a still version. Westport Rivers is also releasing several other wines for the first time this year including a 2013 Barrel Aged Pinot Blanc, 2013 Semi-Sweet Riesling and 2013 Muscat. Their second release of a Pinot Noir, a 2013 Pinot Noir, will be out later this fall.

While Westport Rivers has many excellent still wines, it’s hard to talk about the winery without highlighting their multi-award winning sparkling wines, which has been served at dinners at the White House to represent American sparkling wine. The Champagne-style produced Brut, Blanc de Blancs and Blanc de Noirs were

recently joined by a new sparkler, Westport Rivers Farmers Fizz, which is more sim-ilar to a Prosecco, very light and crisp and perfect to kick off a meal or to enjoy with dessert. 417 Hixbridge Road, Westport. 508-636-3423, www.westportrivers.com

There you have it, four top vineyards all within swirling, sipping and spit-ting distance of the East Bay. So get out there and taste some local wines. Buy a case or two to hunker down with during the upcoming winter months and think about Thanksgiving, because what would be better on your table than an American wine right from our own backyard?

WestportRivers

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From the Ground UpPlanning a wedding while simulta-neously building and designing a dream home? That may sound like a nightmare to some, but worked

out wonderfully for James and Janelle Gray. Turn the page to learn more about this couple’s unique story and style.


Live Well Home Style by Andrea E. McHugh

Opposites AttractOne couple, two distinct aesthetics and two majorevents come together for one happily ever after

One might recommend that when it comes to life’s milestones, take one at a time. James and Janelle Gray, however, say, “bring it on.”

James had come across an expan-sive, wooded lot in Tiverton in the winter of 2010 that was simply too good to pass up, so he purchased it. “I knew we’d build a house there, but I wasn’t in a rush,” he explains. He and Janelle had been together a few years but it was before they were engaged, so the two took their time, perusing home design plans. “I started looking online at a lot of house plans. I prob-ably looked at 8,000 to 9,000 plans,” he says. “There was always some-thing. We didn’t like something: the outside look, the floor plan.” It was James’s mother, a real estate agent,

who had attended an open house in Bristol and thought the design was one he and Janelle would like. The two liked the home’s smart layout and pleasing exterior so much they researched the builder and learned it was Bob Andreozzi of Barrington. Andreozzi met with the couple and also showed them a similar home he built for his daughter Karen. Tak-ing their favorite features from both, Bob sketched out some designs for the couple who took the thumbnail to architect Robert Morin. A spacious kitchen, comfortable family room, luxury master bath and his and her walk-in closets topped the couple’s wish list. Right around this time, something else came along that had to do with wishes: an engagement.

“So while we were planning the wedding, we were planning the house,” Janelle says with a laugh. But she focuses on the positive that came along with managing the de-manding experiences at one time. “I think if we had planned the wedding or the house at separate times, it would have driven us crazy. We only had time to create and finish tasks. The more time you have for some-thing, the more you change things and debate,” she explains. “We went with instinct and what we agreed on and thankfully, it worked out. But the key was to divide and conquer. James was the general contractor on the house and I was general manager on the wedding. Keeping each other aware of all that we were deciding

but calling the shots!”Soon the couple broke ground

and it was full speed ahead. Self-de-scribed as “really detail oriented,” (or as Janelle describes, “OCD”), James took on the role of general contrac-tor, hiring Jamie Williams of The Car-penter Connection as the lead build-er and Bob Murgo of Portsmouth as project manager. James did so while upholding his full time job, which de-manded ten-hour days at times. “It was a lot on me… I’d do it again, but it was tough doing it,” he concedes. Working with and paying sub-contrac-tors had to unfold before or after his regular day (or the occasional lunch break) and his weekends were more or less over before they even began. “So on Fridays came payday and we were P

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The Gray’s from scratch home is a reflection ofcomponents the husband and wife duo both love


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all stretched out,” says Janelle. “It was so busy going to Home Depot every weekend!”

As the walls were being raised and the floors being laid, Janelle began to explore design options throughout the home where she had full reign – and quite a challenge – as she was tasked with merging she and her fi-ancé’s distinctive tastes. “James and I are very different, so making sure we were both happy was important to us. We both made some sacrifices to make sure we loved everything we purchased and had a finished home that represented both of us. We wanted our friends and family to come through our home and say ‘oh yes, I see James and Janelle here.’”

The vibe the home radiates? “West-

ern-gir l-meets-New-Yorker-who-lives-in-Newport,” says Janelle with a laugh. Somehow, her love of leather and his nod to all things nautical meld into one united, unique aesthetic.

The kitchen flows seamlessly into the living room intentionally as the couple noticed when living together that guests always migrate to the kitchen. White custom cabinetry and an oversized island offer a chic, cottage-meets-contemporary vibe. It may the most neutral space in the home as Janelle has a passion for eye-catching hues. “We’re complete-ly different, I like color,” she says. But even in the kitchen, her dash of whimsy and James’s need for order coexist beautifully. “The kitchen, it makes me feel like ‘home’ between

the gold wings and the gold mirror and floral chandelier. I feel like it was my room from childhood. It’s like ‘adulthood meets fairy enchanted forest!’ to me anyway.”

Janelle began sourcing furnishings and décor well before the home was completed, stashing newly-found treasures in the basement until they were placed in their proper spaces. “Restoration Hardware is my ulti-mate home shopping store. They have beautiful, well-crafted prod-ucts – if it’s in the budget that week.” But she always has her eyes peeled for an amazing bargain or eclectic conversation starter. “HomeGoods is my daily go-to. I’m there at least three times a week. I am a Maxxinista at heart. There is something to say

about grabbing that one find that no one else can get, or buying those pieces that look so random in the store, but perfectly complete your experience at home. I’m always try-ing to improve the look and feel of a room or theme. I never do anything half way; you have to fully commit.” And fully committed is what the cou-ple became just about a month after the home was completed. James and Janelle exchanged vows in Newport in October 2012, just one more merg-ing of the couple’s tastes and lives.

Live Well Home Style

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Stuart Solup knows shoes and the im-portance of the right fit. He is the fourth generation of his family to own and operate Irving’s Shoes, which began 119 years ago in Fall River by his great grandfather Joe. The store, which moved 35 years ago to its current location in Portsmouth, focuses on casual footwear and hard to fit feet in both narrow and wide sizes. Stuart runs the store single handily doing everything from sizing feet to offering shoe and handbag repair. An active member of the Lions Club in his town, the Somerset resident is the mar-ried father of two grown children and is awaiting the arrival of his first grandchild. Stuart frequently puts his own athletic shoes to the test playing a host of sports in his free time. Surrounded by boxes of inventory we talked about problem feet, the warmth of thermal lining and the secret ingredient to lasting 119 years in business.

The weather predications for this win-ter call for lots of snow and cold tem-peratures. What materials do you rec-ommend for warmth in footwear?Suede leather boots will keep the feet warmer. The suede has a material be-tween the suede and the leather, which works as an insulator as opposed to just leather. The same theory applies to rub-ber boots – the cold goes right thru the rubber unless it has a thermal lining. It is important to use suede leather clean-er to water proof the suede boots once a month and if you do it the boots will stay clean and last great.

What is the number one foot problem for your customers?Plantar fasciitis is a pain affecting the heel and underside of the foot. I have found over the last 30 years an increase of it in customers. I attribute it to a lot of working out, in particular the stress from running which tears the tissues. Other contributors include wearing pointed high heels, which has ruined a lot of women’s feet and wearing cheap-ly made shoes.

What can help in combating the pain?People can try PT exercises but I feel

orthotics work best. They make all the difference in the world. If I don’t wear my orthotics my feet starts hurting. I suggest orthotics even for customers buying work boots who might not have plantar fasciitis but because the insoles are so thin in the boots. I take the in-soles out and have customers try the boots with the orthotics and they love how their feet feel.

When buying footwear what is impor-tant to keep in mind for comfort?“Your best shoes should be your every-day work shoes,” my father used to say. Put your dollar into those shoes and not shoes for a wedding or special event. The difference in a good pair of shoes is in the quality of the material and manu-facturing.

What are new styles in footwear this winter?The popularity of the suede lined boot is still very much there. Uggs is still popular of course but for children the Bear Paws boots are great and affordable. It’s funny about style. I see the trends come back every 20-25 years. Converse sneakers are big again and the Sperry Top Sider is very hot. I always say keep your shoes because they will be back in style.

Do you carry any New England based shoe companies?We carry Kamik boots, which is a Ca-nadian based company, but a lot of the

footwear is made in New Hampshire, and there is a sticker on the box that says Built in America. When we started carrying Kamik 35 years ago I said “Can-ada knows cold so they must be good” and the Kamiks are great winter boots!

What are the biggest repair issues you handle?Repairing soles and heels! We repair 70-80 shoes a week and also lots of hand-bags and luggage involving the handles and zippers. I got trained by my grand-father who used to do it. Local shoes stores are few and far be-tween. What is your secret to the con-tinuity of Irving Shoes being in busi-ness for 119 years? Service! Service is what is going to save the small mom and pop specialty stores. If you go to a big store and ask for a certain size they will look at you like you have two heads. If someone comes in here saying, “this is the style I’m looking for, can you get it for me” I say sure! We are a full service shoe store where we fit you and don’t sell off the rack. I love solving feet problems for our customers.

Got to Have SoleA Portsmouth shoe store puts its best foot forward

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Stuart Solup’s family has run Irving’s Shoes for 119 years


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Live Well Shop Around

As I drove down Westport’s Main Road on my way to Deni’s Closet, I’m suddenly reminded of the sense of community that exists within this scenic coastal town. I’m told that the cozy restaurant next door – Ten Cousins – which was just featured on the Phantom Gourmet, is usually the last stop for a West-porter’s shopping trip – preceded by Partners and Deni’s.

“The women in our community love to congregate when they shop on this street,” owner Deni Squillante remarks, “I wanted to make sure they could have a place to do so,” she

motions to the patio just outside. The old Quaker parsonage, where the boutique is now located, lets in plenty of inviting, natural light.

Deni’s Closet features coveted Li-sette pants and skirts, JOJO jewelry, Clara Sunwoo ensembles and super-soft Avalin sweaters that you will want to live in. “We try to find things that are comfortable, something that you can wear through three seasons.”

She also shared upcoming fall trends she’s seen at designer trunk shows: long chain link necklaces, in-finity scarves and a great handbag will keep you in style, especially if one

of these items is in red.Deni’s Closet, along with their

neighbors in retail are also promot-ing the “shop local” movement. They are enticing their customers to be frequent patrons of small, communi-ty-oriented stores and boutiques for the good of the local economy and business owners. Now that’s a fashion trend we can all get behind.1. Assorted bracelets2. Festive fall jacket3. Statement necklaces4. Handbags, gloves and other acces-sories5. Assorted shapewear

Sense of StyleA Westport staple keeps fashion fun

Deni’s Closet | 937 Main Road, Westport, MA | 508-636-0063 | www.deniscloset.com

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by Courtney Melo


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

The Holidays are coming to

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by Courtney Melo Live Well Whole Body

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We all own a pair. We all think we can pluck a few here or there. But I’m here to tell you: put down the twee-zers. Don’t get me wrong. I’m all for DIY projects, like decorating cupcakes or making ornaments with my kids. But the last thing anyone needs is a brow that looks homemade. A profession-ally shaped brow can do wonders for the face, framing the eyes for a natural beauty boost.

A relative newbie to the hair-remov-al scene, The Wax Pot marked its first year in Warren in August. “I wanted to create a place where the service is al-ways available, that a customer could walk in and get waxed,” explains own-er Susan Archambault. The wax bar and skin boutique also offers a variety of spa-like services like facials, peels and microdermabrasion.

With a focus on smooth and healthy skin, The Wax Pot actually uses a wax-free, antimicrobial hair removal product. Called Nufree, it’s unlike wax (which is also offered) because it doesn’t stick to the skin, reducing the pain notoriously associated with strips. “It can be used head to toe,” Susan says. “It’s gentle for the face but strong enough for the body.” And since the hair is removed from the root, it can last for upwards of two weeks.

Threading, an Indian technique, is another expert hair removal technique. And though the method is centuries old, Sanju’s Threading & Boutique, also in Warren, continues to create aware-

ness about it. “My goal is for custom-ers to feel comfortable in my chair,” explains owner Sanju Kohli. Using a cot-ton thread, the hair is twisted and then pulled right from the follicle. “I’ve got it down to a science,” laughs Sanju.

With hair being yanked right at the root, the effects can last two to three weeks. Though eyebrow sculpting is Sanju’s specialty (“I’m passionate about full eyebrows, she says”), the salon also offers upper lip, chin and full face thread-ing. To boot, the boutique features fash-ion jewelry, temporary henna tattoos, In-dian oils and a variety of other offerings.

Personally, I’m a fan of both tech-niques. It’s really the ongoing manage-ment of the shape of the eyebrow (or removing unsightly hair on the chin and lip) that makes all the difference. With two specialty brow bars in our backyard, it’s time to stash those tweezers away and leave the hairy work to the pros.

A Natural Beauty BoostBrow bars that specializein the art of the arch

The Wax Pot422 Main St., Warren

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Eggplant Meatballs at Judge Roy Bean Saloon

TasteSavor the season’s best food and drink

Deliciously ReincarnatedThe iconic Judge Roy Bean Saloon in Bristol has been re-vived with a kicked up menu. The new owners have infused gourmet flavors into their not-so-typical pub fare. Turn the page to read all about it.


You can’t get much closer to the heart of Bristol than the intersec-tion of State and Thames. The center of downtown’s quaint shopping-dining district and a stone’s throw from Bris-tol Harbor – it’s an irreplaceable loca-tion. A beautiful brick building gracing one of its corners had unfortunately been vacant for quite some time, but new owners have breathed new life into an iconic old favorite.

Judge Roy (JR) Bean Saloon is back, and although the name and look are the same, the owners and menu are not. Partners Randy Ross and Zach Rivers met eight years ago as members of the Bristol volunteer fire department, and each brings an important expertise to their new ven-ture – Rivers in construction, and Ross in culinary arts (including a long stint at the sadly-now-closed Stone House in Little Compton). Ross describes the duo’s impetus: “When we were both younger JR Bean was the place to be. We both used to hang out there and go see all the bands. When we saw that it was closed, we said what a shame because it was such a great lo-cation and beautiful historic building. Eventually we sat down and really dis-cussed the potential (of this opportu-nity) and decided to look into buying the building. And almost a year later we opened the doors on June 1.”

Although JR Bean’s feels like a bar, diners should know that the menu is not typical bar food. “We offer a casual

dining experience with a slightly upscale pub menu. ‘Gastro-pub’ is a term that many people like to use,” says Ross. “We want the food to surprise you.” And sur-prise they do.

It starts with the cocktail menu. I had never heard of a Dirty Pickle Martini ($9) or a Red Neck Sangria ($8), and our waitress’s description of each only piqued my interest fur-ther – so I ordered both. The martini was made with JR Bean’s house-made pickles, which are on the sweet side. It made for an interesting drink, but I felt that it wasn’t as “dirty” as it could have been had the pickles had more bite. The Sangria ingredients included bourbon, cider, and… bacon. It’s not every day you see a drink garnished with a crispy bacon strip, but it makes for a great, tasty swizzle stick.

Our first appetizer was the Nar-ragansett Beer Battered Cheese Curds with Buttermilk Chive Cream ($7.95), a basket of lightly-fried gooey-goodness that allowed you to actually taste the cheese instead of just crunchy batter as mozzarella sticks often do. This was followed by the Pan Roasted Mussels with co-conut milk, hoisin, cilantro and lime ($10.95). Dishes like this are all about the sauce, and this sweet, peanuty version did not disappoint. However, because the sauce is center stage, these dishes should be accompa-nied by copious amounts of bread for dipping. Unfortunately, we were

only given one lone piece to share, prompting us to request a basket.

The entrée menu has innovative twists on many classic pub dishes, to the point where you’ll be asking your server many questions. Do the Roast-ed Eggplant Meatballs have meat? (No, they’re vegetarian). Does the Carpetbagger Burger actually have a patty, or is it a glorified clam roll? (It has a patty). Despite some initial con-fusion, it’s ultimately a foodie haven.

I went with the Carpetbagger Burger ($13.95), a hamburger patty topped with fried clams, arugula and remoulade. This delicious take on surf and turf can best be described as “umami” heaven – the Japanese concept of the fifth taste, “sa-vory,” when food doesn’t fall neatly into sweet, salty, sour or bitter. The burger was accompanied by seasoned hand-cut fries that were so good I actually skipped the ketchup.

I also had a few bites of my com-panion’s Pork Belly Reuben ($13.95): pork belly with caraway cabbage, aged cheddar and Thousand Island dressing. You’ve probably had moist, fall-off-the-bone, cut-it-with-a-fork meat before, but you’ve probably never had anything like this in a sandwich. The Reuben’s meat was so tender, at first I thought I was biting into an empty space be-tween the bread. The airy lightness did not mean the flavor had also floated

away, and this juicy sandwich was a table favorite.

Our third sample of the entrées was the Drunken Pear and Gorgon-zola Burger ($11.95). The burger got a thumbs up, although it was light on the Gorgonzola cheese. A quick exchange with a nearby patron un-earthed a similar observation. While we don’t know who moved our cheese, we did know that the best was yet to come – Pecan Cinnamon Roll Bread Pudding ($7) for dessert. The only problem with this dish is that eventually the plate will be empty.

The old JR Bean’s was known for entertainment, and the reincarna-tion will stay true to its roots. There is live acoustic music on Tuesdays, DJs on Thursdays and live bands on Fridays and Saturdays. Past patrons will also remember the great second floor space, which will now double as a function room that can accommo-date groups and private events. Ross says, “our goal is to bring this beauti-ful space back to life.” For the heart of Bristol, that’s great news.

Taste Eat by Keith Andrade

Gorging on Gastro Pub CuisineA Bristol landmark is kicked up a notch

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Pecan Cinnamon Roll Bread Pudding

Carpetbagger Burger

Judge Roy Bean Saloon1 State Street

Bristol401-253-7400


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It’s been over 28 months since – and you couldn’t make this up – a run-away banana-laden 18-wheeler over-turned and struck the Old Grist Mill Tavern’s gas main, reducing the second story of the historic Seekonk property to ash. It’s been a halting rebuild process, involving a lot of wrangling with insur-ance companies, and even court dates. Owner Russ Hryzan is now overseeing the final preparations for a grand re-opening sometime in early November.

I asked Russ how he’s been able to balance the economics of the rebuild against the need to preserve its histori-cal character. Russ chuckled ruefully and said, “well, we didn’t do a good job on economics, or we’d be open by now.” For Russ, it hasn’t been much of a balancing act. Instead, his goal has been no-compromises: To “return the Grist Mill to the Grist Mill.” “Most mod-ern buildings have a 30-year life ex-pectancy,” Russ says, and to put some-thing generic and impermanent atop structures from the 1700s was anath-ema for him.

This isn’t the first time the Hry-zan’s have acted as caretakers of the beautiful character property. Initially Russ managed for the Darden Group. When they made designs on turning it into an Olive Garden, Russ and his wife stepped in and bought the place. It’s strange to think what could have been lost if it went the way of infinite regrettable breadsticks. Given Ol-ive Garden’s recent struggles, it may not even have been in business, but were it to have burned down, there’s no way its owners would be spending

time sourcing authentic pecky cy-press for wall coverings, as Russ has been, to keep true to the original, down to the details.

During the hiatus, many of the Old Grist Mill Tavern’s displaced loyal cus-tomers have supported the Hryzans by frequenting their other restaurant, the Wharf Tavern in Warren. Russ hopes to reward them when the Grist Mill re-opens, with a sense that “when they walk in, they will feel like they are com-ing back,” rather than it being a new restaurant. To that end, everything has been restored to the original de-sign. This meant replicating the wood beamed “big top tent” style ceiling,

with few straight lines, as much an en-gineering problem as a building one. When replacing destroyed booths on the interior, they went to the same company that supplied the earlier ones, New England Seating. Who they found on the end of the line, decades later, was the son of the original owner.

While the heart of the interior and exterior are meant to be a faithful re-production of the original, Russ con-siders this second fire to be another chapter in the Grist Mill’s 300-year-old history, not something to be erased. You’ll find Tiffany Lamps that have been salvaged from the fire with warped glass and lead. For years there was a tradition of donating duck de-coys to adorn a wall, these will return, partially singed. The Old Grist Mill Tav-ern sign over the bar is likewise singed at its corner. Russ says there’s a choice to be had, and he has decided, “not to have a facelift” when the wrinkles ap-pear. Instead these details all make up just part of the 300-year-old story of the place, and, as this reconstruction shows, this chapter is in good hands. 390 Fall River Ave, Seekonk. 508-336-8460, www.ogmtavern.com

New Digs, Old MarketWith November comes all the win-ter markets opening, and with it a seemingly infinite supply of butternut squash that, if you’re like me, you’ll

tuck into in November, find creative reci-pes for in December, and use as an orna-mental doorstop in February. Of special note is the Aquidneck Growers Market in Middletown, which celebrates its 20th anniversary with a new winter location, right next to where they are in the sum-mer, inside the newly expanded and ren-ovated Newport Winery building. Their first winter market date is November 8. To find your local indoor winter mar-ket, go to farmfresh.org. 909 East Main Road, Middletown. 401-848-0099, www.aquidneckgrowersmarket.org

The House of Medici BringsBarrington GelatoOpened in September, Barrington now has its very own Gelateria, named Medici. Set in a cute house, it owes its name to its prior occupants, the former Barrington Police Chief John Medici, and his family. Thank-fully they had a salable Tuscan name. Unlike some, Medici will be around for your dessert needs all winter. I’ve always preferred the texture of a good gelato to ice cream, and Medici makes everything on site including a rotating selection of gelato like chocolate, stracciatella and pistachio. They also make sorbettos like pink guava and forest berry, and affoga-tos. They are open Tuesday through Sunday from 12-10pm. 74 Maple Ave, Barrington. 401-252-6002

Taste News Bites by Alastair Cairns

Back to the Future The Old Grist Mill Tavern reopens and keeps its history intact

Beautifully restored Old Grist Mill Tavern

The view from the Old Grist Mill


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The Old Grist Mill Tavern reopens and keeps its history intact

Daniel Sheehan grew up in Connecticut and went to school at Roger Williams University to pursue a degree in archi-tecture, but ultimately decided to try his hands at baking. After working for various bakeries, he set out on his own and created the Humble Pie Company. We talked about flaky pastries, funky fillings and pie-based dinosaur names.

Do you have any special memories of pie from your childhood?My grandmother used to make a lot of pies. I didn’t really eat her pie until I was older and started to enjoy it. I have one of my grandmother’s pie pans. It’s an old aluminum pan that’s completely unadorned, but what it does have are marks from where countless pies have been cut.

Tell me a bit about the kind of pies you offer.They change with the season. For the fall we’re going to be bringing back the pies we had last year: roasted pumpkin, parsnip, maple pecan and Dutch apple.

Do you make different crusts?I do a few different crusts. Each pie has its own crust that works with it. And my goal, when I hopefully find the time, is to expand the crust line to include a gluten-free and vegan crust. If a certain pie flavor lends itself to being gluten-free, I’ll make it gluten-free. Our tradi-tional crust is really flaky. That’s what you’ll see most of the time. We make a pate sucre crust too. It’s like a short-bread cookie crust that’s really nice with a lemon tart and chocolate tart over the winter.

Are there any new recipes you’re working on?Well, Italian plums will be coming out soon and I’ll be making them with an al-mond cream base. Plum and almond is a not-so-secret combination of flavors but I really love it.

What are some of your favorite pies?I probably ate the most out of the chocolate tart that we had last win-ter. The chocolate tart uses chocolate

from Omanhene Cocoa Company in Ghana. It’s a company that was founded by Steven Wallace, a Brown graduate. And it’s really good choc-olate, that’s the best part about it. They do a 48% milk chocolate and an 80% dark chocolate – both of which go into the chocolate tart. And that’s with a pate sucre crust.

Are there some pies you only bake in a mini?There was a ricotta herb pie that I did in the spring that was savory. That really did lend itself to a mini – it would be a lot of cheese for one pie.

Do you ever not think of pie?I’m really into pie-based dinosaur names like Pierodactyl and Piecere-tops. That’s all I can think of right now.

Taste Connoisseur by Grace Lentini

Baked to PerfectionLi’l Rhody finally gets a piece of the pie

Daniel Sheehan of Humble Pie Company

Humble Pie Company401-227-0704

www.humblepiepvd.com


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

Tony’s SeafoodFor four generations, Tony’s Seafood has been supporting locally caught fish and shellfish, providing exceptional service and extending their expertise in cooking and the best methods of preparation for all things seafood to their customers.

Offering all varieties of the freshest seafood, prepared foods from their deli, just baked bread delivered daily Sal’s Bakery and a large selection of wine and craft beer, Tony’s Seafood is a one-stop shopping experience.

Browse their menu of party plat-ters or feel free to design your own.

From the classic jumbo (or colossal) shrimp cocktail, to fresh-picked lob-ster meat, to Alaskan King Crab Legs, to native smoked bluefish, they have all of the components to create one fabulous spread.

Their deli items, from full dinner entrées to side dishes, are made in-house. Salmon pinwheels, stuffed sole, lobster salad and the never-fail bacon-wrapped scallops are just a few deli-cious preparations available at the deli counter. Local options include Pt. Ju-dith squid, native haddock, locally har-vested oysters and quahogs.

1365 Fall River Ave, Seekonk 508-336-6800

Tony’s Seafood offers weekly specials. Check out theirwebsite to keep updated on all things discount.

Insider Tip:

RHODY BITESA Sponsored Statewide Dining Guide

View our full restaurant profiles on RhodyBites.com

Tony’s Seafood

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

Andreas Authentic Greek food since 1966. 268 Thayer St, Providence, 331-7879. BrLD $-$$ Arturo Joe’s Italian food close to the beaches. 140 Point Judith Rd, Narra-gansett, 789-3230. LD $$ Aspire Seasonal Kitchen Contempo-rary New England fare. 311 Westminster St, Providence, 521-3333. BBrLD $$-$$

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

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

Bon Asian Bistro Sushi and hibachi, stylish bar scene. 1386 Atwood Ave, Johnston, 270-0777. LD $$

Breachway Grill Classic New England

fare, plus NY-style pizza. 1 Charles-town Beach Rd, Charlestown, 213-6615. LD $$

Caprice Restaurant & Bar Upscale Ital-ian, romantic atmosphere. 455 Main St, East Greenwich, 398-2900. D $$-$$$

Casa Della Luce American/Italian bis-tro and gourmet pizzeria. 105 Franklin St, Westerly, 637-4575. LD $$

CAV Eclectic cuisine and art in a his-toric setting. 14 Imperial Place, Provi-dence, 751-9164. BrLD $$-$$$

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

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

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

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

Dragon Palace Fresh sushi and Asian

cuisine. 733 Kingstown Rd, Wakefield, 789-2308. LD $-$$

Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, War-wick, 884-1149. LD $$$

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

East Side Creamery & Diner Neighbor-hood diner and ice cream shop. 170 Ives St, Providence, 865-6088. BrLD $

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

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

Giros Hometown Grille Pub-style food, friendly service. 501 High St, Peace Dale, 887-752-0794. BrLD $-$$

Guytanno’s Cafe Inspired international cuisine. 62 Franklin St, Westerly, 384-6221. LD $$

Hanley’s Ale House Full service pub, great fun. 52 Pine St, Providence,

861-0001. LD $-$$

Harry’s Bar & Burger Creative sliders and cocktails. 121 N Main St, Provi-dence, 228-7437. LD $-$$

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

Kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Provi-dence, 331-8111. LD $-$$

Kon Asian Bistro Sushi and hibachi, stylish bar scene. 553 Main St, East Greenwich, 886-9200. LD $$

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

Lobster Pot Serving traditional New Eng-land classics and seafood. 119 Hope St, Bristol, 253-9100 Br L D $$-$$$

Luxe Burger Bar Build your own cre-ative burger. 5 Memorial Blvd, Provi-dence, 621-5893. LD $

Mariner Grille Creative seafood, pub


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

Worth The Drive:

121 N Main St, Providence • 401-228-7437

Get an early (and cheap) start of dinner with-half-price burgers every day from 3-5pm.

Insider Tip:

Harry’s Bar & Burger

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Harry’s mini burgers are built with the freshest, local ingredients and 100% pure Hereford beef. After burgers, try some of Harry’s original desserts like the Chocolate Crack; you’ll be addicted.

Harry’s Burgers earned the spotlight

from no less of an authority than Za-gat, and a glance at the menu makes it easy to see why. Choose from 12 different burger creations on the menu and if you sit in the right spot you can even watch your patty be-ing made.

Harry’s Bar & Burger

atmosphere. 140 Point Judith Rd, Nar-ragansett, 284-3282. LD $$

McBlarney’s County Tap Modern, up-scale pub with daily specials. 632 Meta-com Ave, Warren, 289-0887. LD $$

McBride’s Pub Traditional Irish pub fare in Wayland Sq. 161 Wayland Ave, Providence, 751-3000. LD $$

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

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

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

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

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

Oak St. B&B Delicious, inventive burg-ers and breakfast. 87 Oak St, Westerly, 315-2520. BLD $

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

Paragon & Viva Contemporary dining and nightlife. 234 Thayer St, Provi-dence, 331-6200. BrLD $-$$

Parkside Rotisserie & Bar American

bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. LD $-$$

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

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

PJ’s Pub Mediterranean-influenced pub food. 135 Boone St, Narragansett. 401-789-3200. LD $-$$

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

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

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

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

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

Rick’s Roadhouse House-smoked bar-becue. 370 Richmond St, Providence, 272-7675. LD $-$$

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

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

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

Siena Impeccable Italian cuisine. Loca-tions in Providence, East Greenwich, Smithfield. sienari.com D $$-$$$

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

Sweet Cakes Coffee shop and gour-met bakery. 1227 Kingstown Rd, Peace Dale, 789-5420. BL $

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

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

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

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

The Dorrance Fine dining with exqui-site cocktails. 60 Dorrance St, Provi-dence, 521-6000. D $$$

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

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

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

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

Tolento’s Ice House Grille Upscale bar featuring authentic Cajun food and more. 1460 Mineral Spring Ave, North Providence, 353-3100 . LD $-$$

Two Ten Oyster Bar & Grill Enjoy fresh seafood and sushi by the salty water. 210 Salt Pond Rd, Wakefield, 782-0100. LD $$-$$$

Trinity Brewhouse Rhode Island’s orig-inal brewpub. 186 Fountain St, Provi-dence, 453-2337 LD $-$$

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

Vetrano’s Ristorante & Pizzeria Italian cooking like grandma made. 130 Gran-ite St, Westerly, 348-5050. LD $$

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

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

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

Whiskey Republic Delicious dockside pub fare. 515 South Water St, Provi-dence, 588-5158. LD $-$$

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

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

Barksfield Botanicals3964 Main Road

816-0944

Art, organics and antiques filling second floor in historic

Nonquit Grange, c. 1870.

Courtyards3980 Main Road • 624-8682

courtyardsltd.comCome discover imaginative gifts and

festive holiday trimmings. Open 7 days. Offering gift wrapping and shipping.

Winter’s Arts & Artisan Fair3850 Main Road

tivertonfourcorners.comFestive shopping with finely curated local and regional Artists & Artisans.

Saturday December, 13th 10am-6pm & Saturday December, 14th 11am-4pm.

Kathrine Lovell Studio & Gallery3895 Main Road • 743-6077

klovell.comOpen Thursday through Sunday 12-

5pm. Ornaments, little pictures & other beautiful objects made by local artists.

Thursdays until 8 throughout December.

The Cottage3847 Main Road

625-5814

Fine Home FurnishingsAccessories and Gifts

Open 7 Days

TIFFANY PEAYJE WELRY

Tiffany Peay Jewelry3851 Main Road • 816-0878

tiffanypeay.comBeautiful fine jewelry handmade on premises. Gift the power of

gemstones! Open Late December 18th.

Silk Road Traders at Gallery 43848 Main Road • 816-0999

silkroadgallery4.comFine art and Oriental Rugs –

furnishings, antiques,ceramics, silk scarves and jewelry from the fabled Asian Silk Road.

Salt3845 Main Road • 816-0901

facebook.com/shopaqua.salt

Casual & hip couture, unique holiday gifts, trendy accessories, and

coastal home decor.

• SpeCiAL ADveRTiSiNG SeCTiON •

Studio by the Sea3879 Main Road • 639-4348

studiobytheseari.comJewelry design and fabrication studio,

catchy, Rhode island made bronze buckles, sterling and gold creations,

repair and redesign.


Gallery

Check out 2nd Story Theatre’s production of Eleemosynary

Now through November 23: Any woman knows how complicated the bond between a mother and daughter can be. Bundle up and get out of the house this month to see Eleemosynary, which is playing DownStage at Warren’s Second Story Theatre. The oddly-named play has been

described as unique, funny, perceptive, eloquent and familiar. It focuses on the subtle and often perilous relationship between a young girl, her mother and her grandmother. Written with love and care, this story will remind audiences what it means to truly give. Thur-Sun 2:30pm & 7:30pm show times. 2nd Story Theatre 28 Market Street, Warren. 401-247-4200, www.2ndstorytheatre.com.

Top 5 in November

1.

November 23-30: Cele-brate the holidays with an

elegant yet relaxed Afternoon Tea at Blithewold. Ellie’s Bakery will of-fer a selection of sweet and savory seasonal items to go along with tea. $22-$30 includes mansion admis-sion. 1pm or 3pm sitting. 101 Ferry Road, Bristol. 401-253-2707, www.blithewold.org.

2. November 30: This month cellist Paul Cienniwa and the

New Bedford Symphony Orches-tra present A Thanksgiving Musi-cal Feast at the Zeiterion Perform-ing Arts Center. Enjoy classics from master composers Johann Sebastian Bach and George Frideric Handel. 3pm. 684 Purchase Street, New Bed-ford. www.paulcienniwa.com.

3. November 1-29: As part of the Saturday Jazz Series

at Greenvale Vineyards, concerts are held in the tasting room each Saturday. Sample wine while you relax and listen. $3 music; $7-$9 wine by the glass; $12 wine tast-ing. 1-4pm. 582 Wapping Road, Portsmouth. 401-847-3777, www.greenvale.com.

5.November 27: Don’t be a slave to the kitchen – enjoy

a leisurely and elegant Thanksgiv-ing Dinner at Castle Hill Inn. The menu will feature herb-roasted tur-key, Black Angus prime rib, ciabatta bread stuffing, roasted apples and bacon plus more. $78. 590 Ocean Avenue, Newport. 888-466-1355, www.castlehillinn.com.

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Gallery Calendar by Erin Balsa

NovemberNovember 1: Head to Judith Klein Art Gallery and Studio for

the 6 Anniversary Show Opening Re-ception where Klein will exhibit her own work along with the work of 22 regional artists. View prints, photogra-phy, sculpture, jewelry and more. Free. 5pm. 98 William Street, New Bedford. www. Judithkleinart.com.

November 1: It’s the first Satur-day of the month, which means

it’s Citizens Bank Foundation Free Family Fun Day at the Audubon Envi-ronmental Education Center. Enjoy crafts, nature stories, animal discover-ies, hikes and more! Activities are geared for all ages. Free. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org.

November 1-29: The folks at Westport Vineyards offer Public Tours and Wine Tastings every Saturday afternoon. You get a special edition etched wine glass and the chance to taste six wines ranging from sparkling to aperitif. $10. 41:45am-4:45pm. 417 Hixbridge Road, Westport, MA. 508-636-3423, www.westportrivers.com.

November 1-29: Head to Newport’s Firehouse Theatre every Friday and Saturday night for Comedy Improv with the Bit Players featuring impro-visation with games and audience in-volvement. Reservations suggested. $15. 8pm Friday & Saturday; 10pm Sat-urday. 4 Equality Park, Newport. 401-849-3473, www.bitplayers.net.

November 1-29: Stop by Buzzards Bay Brewing on a Saturday this month for a Beer Tasting in the tap room. Enjoy a pint of your favorite brew or try a sampler of current releases – sip your beer outside by the warmth of the roaring fire. 98 Horseneck Road, Westport. 508-636-2288, www.buz-zardsbrew.com.

November 1-29: Just because it’s winter doesn’t mean you

can’t shop fresh. Check out the Mount Hope Farmers Market, which is open every Saturday year round with local growers, artisans, live music and kid-friendly programming. Free. 9am-1pm. 250 Metacom Avenue, Bristol. 401-254-9300, www.mounthopefarm.org.

November 1-31: It’s always wine o’clock at Greenvale Vineyards! The winery is open to the public for Wine Tastings seven days per week. Take a public tour and then sit back and relax with a big ol’ glass of vino. $12. 2pm. 582 Wapping Road, Portsmouth. 401-847-3777, www.greenvale.com.

November 2 & 9: Sure, it’s a little chilly out but that doesn’t mean

you have to hunker down indoors. Get outside and enjoy the season with a Sunday Morning Bird Walk with Audu-bon. Look for Baltimore Orioles, Red-bellied Woodpeckers and more. Free. 8am. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org.

November 2-30: Each Sunday Cogge-shall Farm hosts a Hearth Cooking Workshop where participants can explore what it meant to eat local in 1790s Rhode Island and prepare reci-pes at the hearth using farm raised produce. Come hungry. $50-$60. 4pm. 1 Coggeshall Farm Road, Bristol. 401-253-9062, www.coggeshallfarm.org.

November 3-24: Mondays bring the weekly Kundalini Yoga class to San-dywoods Farm featuring instructor Deb Brown (Ravijeet Kaur). All levels are welcome. Classes are held in the yellow building. $10. 73 Muse Way, Tiverton. 401-215-6328, www.sandy-woodsfarm.org.

November 4: All are welcome to the Tuesday Night Open Mic at

Sandywoods Center for the Arts. It doesn’t matter whether you play an in-strument, sing, read poetry or do spo-ken word, there’s an audience waiting for whatever talent you bring. Free.

7-10pm. 43 Muse Way, Tiverton. 401-241-7349, www.sandywoodsmusic.com.

November 4-25: Are you smarter than a fifth grader? Great! Head to Wally’s Tap House every Tuesday night for Stump! Trivia to prove it. Winning teams go home with prizes so be sure to bring your smartest friends. 8pm. 13 Crandall Road, Tiverton. 401-624-1212, www.stumptrivia.com.

November 4-25: Each Tuesday, the public is invited to Roger Williams University for Zen Meditation at the Intercultural Center Prayer Room. Sit, relax and find your true way. Mats and cushions will be provided. 6-7pm. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

November 6, 13 & 20: The Ti-verton Library invites little

wee ones along with their parents or caregivers to the weekly Toddler Story Time featuring books to capti-vate young imaginations. Get your toddler hooked on books. Free. 10:30-11am. 238 Highland Road, Tiverton.

401-625-6796, www.tivertonlibrary.org.

November 6-20: On Thursday mornings, Barrington Books

hosts a Children’s Story Hour with Miss Margie in its charming children’s section. The story is followed by a craft. It’s the perfect way to cure that mid-morning itch. Free. 10am. 184 County Road, Barrington. 401-245-7925, www.barringtonbooks.com.

November 6-20: Rogers Free Library believes in promoting

creativity. Every Thursday the staff presents Legos at the Library where school-aged children create anything they want. Teens are needed as volun-teers to work with the kids. Free. 3:30-4:30pm. 525 Hope Street, Bristol. 401-253-6948, www.rogersfreelibrary.org.

November 7-28: Drop by The Coffee Depot in Warren on a Fri-

day night for Open Mic Night. Try your hand on stage or just relax with a coffee and a snack while listening to some tal-ented local performers. Because you need a break from the same old bar

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

November 11 & 29: There are two opportunities for you and your little ones to partake in Audubon’s Eco-Stories and Art program. Bring a snack and relax during a nature story and create a craft from recyclable materials and found objects. $3 plus admission. 11am-12pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org.


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Barefoot in the Parka comedy by Neil SimonNov. 20 – Dec. 21 sponsored by

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Gallery continued...

scene. Free. 7-10pm. 501 Main Street, Warren. 401-608-2553.

November 7-28: Newport Storm invites the public to

have a beer (or three) on them. Each Friday at the brewery’s Fridays@6 event visitors sample several craft beers. Only a limited number of peo-ple are allowed in; sign-up begins at noon every Friday. Free. 293 JT Con-nell Road, Newport. 401-849-5232, www.newportstorm.com.

November 8: Nicole Pierce and her company, EgoArt, present The Base-ment Series II performance along with members of the Roger Williams University Dance Theatre Company. The event will be held at The Per-forming Center aka The Barn. Free. 7:30pm. 1 Old Ferry Road, Bristol. 401-254-3626, www.rwu.edu.

November 11: Prevent holiday boredom with Veterans Day Na-

ture Activities at Audubon. Program-ming includes a nature craft table, a nature story, a wildlife hike and an ani-mal interview. The event is appropriate for all ages. Free with admission. 9am-

5pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org.

November 13-23: Your Theatre, Inc. presents Postmortem, a classic murder mystery that’s guaranteed to make you jump. The story is set at a medieval cas-tle and features actors from the latest Broadway revival of Sherlock Holmes. $13-$15. 136 Rivet Street, New Bedford. 508-993-0772, www.yourtheatre.org.

November 15 & 22: Indulge your child’s fantasies. Dress them up in cos-tumes and bring them to Fairy Houses and Homes for Gnomes where kids ages 5 and up can decorate enchant-ing homes with seeds, shells, moss and stones. Registration required. $5-$7. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org.

November 21: Hatch Street Stu-dios hosts the New Bedford

Open Studios North End Artists’ 10 Year Birthday Party featuring live mu-sic, delicious provisions and a chance to mingle with the artists. Free. 5pm. 88 Hatch Street, New Bedford, MA. www.hatchstreetstudios.com.

November 8: The Aquidneck Island Intertribal Indian Council invites you to the Fall Pot Luck Lunch and Dancing Social at Sandywoods Center for the Arts featuring raffles, dancing and native drumming. Bring a dish to share. 12-5pm. 43 Muse Way, Tiverton. 401-241-7349, www.sandywoodsmusic.com.

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Shop, DINE, play & STay JoyoUlSy!

HolidayPREVIEW

Bristol’s 13th Annual

Two nights this year!NovEmbEr 21 & 22, 5:00-9:00pm

Shop, DINE, play, & STay JoyoUSly!

The Bristol Merchants Association invites you to follow the luminaries for refreshments, entertainment and unique holiday gifts!

This event kicks off the Bristol Snowflake Raffle!

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Bold Strokes

Gallery Artistry by Liz Lee

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I’m standing with artist Julie Gearan at her South Side studio and we’re looking at a small oil painting she made last year. The painting’s sub-ject stands alone, awash in light, cast-ing a gray shadow on a white wall. The subject is a pair of silver truck nuts.

Truck nuts, if you don’t know, are those shiny metal ornaments men sometimes hang on the back of their cars and trucks, lest fellow motor-ists forget they’re driving behind someone with testicles. I’m silently wondering how Julie has managed to make them appear dignified, even somehow beautiful. Julie is wonder-ing aloud – partly in earnest, partly in jest – how on earth she got chosen to paint the governor’s portrait.

Rhode Island state law requires that an official portrait of each gov-ernor be commissioned before he or she leaves office, and Julie was chosen out of 124 applicants who re-sponded when the state Council on the Arts put out a nationwide call for artists last year. While she may seem like an unlikely choice based on her sometimes unusual subjects, it’s ac-tually not difficult to see why Gover-nor Chafee selected her.

Julie’s body of work is filled with the kind of depth and drama that makes good portraiture so much more than simulacrum. Her subjects

sleep naked and sharpen knives, they knock over teacups, blow smoke, glide weightlessly over fields of ice. They pull up blinds and push back curtains, reaching out, letting the light in. Her paintings tell stories, and like the characters in any good nar-rative, Julie’s subjects don’t just sit there, they move and change.

So which story will Governor Chafee’s portrait tell?

“I know he wants something differ-ent, or else he wouldn’t have chosen me to do this,” says Julie. “And one of the things I’ve come to after talking to him is that he feels sort of isolated there at the State House. I can’t not think in meta-phor, so I want to imbue [the portrait] with some sense of what this term has been like for him.”

Julie is drawing inspiration partly from the work of Gilbert Stuart, 18th century painter and Rhode Islander, whose work she says made portraiture less about mere likeness and more about strong painting, with room for movement and even a sense of humor. But a quick walk through the halls of the State House, where Chafee’s portrait will ultimately reside, conveys a sense of just how little

room there has historically been for hu-mor and movement in the portraiture of Rhode Island politicians. With a few exceptions, it’s all leather armchairs and blank stares, like Charles C. Van Zandt (1877-1880), who sits with a bored ex-pression and overgrown muttonchops, like a portly 19th century hipster.

Ultimately, it’s up to Chafee to de-cide just how much his portrait will deviate from the norm. And while he’s open to new ideas, Julie says he’s already shot down a few. “In some ways I am restrained from really doing the painting that I might want to do,” says Julie. “But the painting I want to do is of him with his shirt off,” she laughs. “And you just can’t do that!” She’s joking. I think.

Governor Chafee’s portrait is sched-uled to be unveiled in January 2015.

Julie GearanNewport Art Museum

NetWorks 2013-2014 exhibit on view at the Cushing Gallery

now through January 19juliegearan.com

Meet the artist painting the governor’s portrait

Artist Julie Gearan


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Imagine you’re relaxing in a cafe one particular afternoon, enjoying some literature or glancing over Twitter while sipping overpriced coffee. Some-one’s cell phone goes off. You might register it in the background of your thoughts, as you’re engaged with what-ever you’re doing. The phone keeps ringing and ringing, though. Annoying-ly, the phone’s owner won’t answer it. This isn’t much of a strain on the imagi-nation; we’ve all been there. After a number of rings you’ve become irritat-ed enough to confront the person and politely ask them if they’re aware their phone’s ringing (what you’d really like to say is “answer the damn phone!”). And suddenly you realize why they’re not answering: they’re dead.

This is the premise that befalls Jean, the protagonist of Sarah Ruhl’s Dead Man’s Cell Phone. While you’d think a person’s first instinct in this situation (after the shock of finding a corpse sub-sides) would probably be to call for help, in this story Jean goes down a different road: she answers the still-ringing phone. Then she proceeds to not only keep the phone, but to continue answering it. She becomes engrossed in the man’s life, which reveals itself to be more bizarre with each new person she talks to.

Sarah was already a successful play-wright prior to penning Dead Man’s Cell Phone, as her plays The Clean House and In the Next Room (or the Vibrator Play) were Pulitzer Prize finalists. With

Dead Man’s Cell Phone, Sarah com-ments that technology is changing us, disconnecting us from the present and alienating us from those who aren’t al-ready on our friend list. This intriguing theme is exactly why Robin Stone, the Director of Roger Williams University’s upcoming production, chose it.

“I think the play is about people and how our lives are influenced by modern technology – about how our interactions with modern technology affects our in-teractions with each other,” she says.

It’s a relatable concept. Some stud-ies have shown that people check their phones over a hundred times a day on average. Psychiatrists have stated that compulsive use of cell phones lead to reductions in face-to-face social inter-actions. Did you know there is actually a Center for Internet and Technology Addiction out there? One of it’s co-founders, psychiatrist Dr. Greenfield, likens the unpredictable element of what awaits us when our phones vi-brate to gambling, calling them the world’s smallest slot machines.

“Research is in its nascent stages so we are still learning about the effects of modern technology on human be-havior,” Robin says. “Also, technology seems to change faster than our be-havior, so I’m not sure which is leading and which is following. Is technology dictating our behavior and communi-cation or the other way around?”

Sarah has said “I like to see people

speaking ordinary words in strange places, or people speaking extraordi-nary words in ordinary places.” This is certainly explored as the protagonist Jean delves deeper into rabbit hole of the dead man’s life and entwining her-self in the surreal loose ends he’s left.

“Jean is sweet, kind, shy and a bit out of place,” Robin says. “She is grounded in the real world, not the virtual one and, as a result, might be a bit isolated (but not by choice). We tend to isolate ourselves in crowds with our smart phones.”

Sarah wrote the play in 2007, when cell phones were already common-place. The iPhone was released that year, and smartphones have become even more prevalent in the ensuing seven years. Robin hopes to add this element to the source material. “I’ve been working with the scenic designer, Kate Testa, about incorpo-rating the concepts of how we deal with smart phones and we are still exploring those possibilities.”

The technology is not inherently good or bad. Smartphones are useful and fun tools that keep us digitally connected. But as Sarah’s play points out, if abused

it presents the paradoxical effect of with-drawing us from the present. It is this message that she hopes audiences will take home with them. “Hopefully they will question how their behavior is influ-enced by their devices and think about how to be better people to the rest of the world in the context of the amount of indirect communication in which we engage,” Robin says. “Maybe consider why we often prefer indirect contact and where we are headed as a culture.”

You can use your smartphone to buy a ticket, GPS the directions, then turn it off and enjoy Roger Williams University’s production of Dead Man’s Cell Phone.

The Setbacks of SmartphonesRWU’s latest play explores how moderntechnology affects our lives

Gallery On Stage by Mike Sullivan

Dead Man’s Cell PhoneNovember 14-16 and 20-22 Roger Williams University Performing Arts Center

7:30pm; November 16 at 2pm$10 for generation admission, $5 for students and seniors

401-254-3626www.rwu.edu

Kate Barrette plays Jean in Dead Man’s Cell Phone

Roger Williams University Performing Arts Center

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Taste Test by Grace Lentini

Cool BeansWe all know that there’s basically a Dunkin’ Donuts on every Rhode Island corner, and there’s nothing particularly wrong with that – God knows we all went through an extra extra phase. But with all the local food options available, it only makes sense to try some of the roasted coffees Li’l Rhody has to offer. And the best part is, no matter where you live, there is one in close proximity to you.

Wake Up and Drink“It’s the stuff coffee commercials are made of,” were the remarks of one of our staff members. The Bolivian Jacinto Titrizo blend from Updike’s Newtowne Cof-fee Roasting Company and Cafe had a smooth and easy drinking quality about it while the roasted caramel notes were easy to pick up. The sweet notes were so obvious it made us think of caramel popcorn! 7726 Post Road, North Kingstown. 295-5300, updikesnewtowne.com

Citrusy SippingThis bold Honduras Los Portillos from New Harvest Coffee was love at first sniff. We could actually taste hints of citrus, apricot and grape. For a coffee, it was very fruity but not overpowering. The roasting aroma was also very strong and rich, but it went down as smooth as butter. 1005 Main Street, Pawtucket, 438-1999, www.newharvestcoffee.com.

Big Bold FlavorsThe beans from Coastal Roasters’ Fog Cutter dropkicked us in the face with its toasty, rich and dark notes. With such a bold aroma and flavor, we thought it would pair perfectly with any dunking donut to add a bit of sweetness to the brew and bitterness to the donut. This is the coffee we want at every diner we go to! 1791 Main Road, Tiverton. 624-2343, coastalroasters.com

Just the Right RoastThe Coffee Exchange’s Wickenden Street Blend had a pleasant citrus aroma, touches of tartness and an overall tangy taste with a touch of pepper. All of these subtle flavors added to a coffee that was just plain delicious, whether you prefer roasts on the light or dark side. 207 Wickenden Street, Providence, 273-1198, www.sustainablecoffee.com

Berry Good Drinking“This is really sweet without having any sugar in it,” were the remarks of one of our staff members. We could actually taste the fruity, berry notes at the end of each sip of Mzuzu coffee from Empire Tea and Coffee. The complexity remind-ed us of Earl Grey tea and something you’d want to drink in the afternoon with a yummy cake. 22 Broadway, Newport, 619-1388, www.empireteaandcoffee.com

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The Bay Monthly November 2014

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Transcript of The Bay Monthly November 2014