The Bay January 2011

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Barrington: Majestic water views of Smith’s Cove! Beautifully rebuilt 4 bed, 2.5 bath Nantucket style home. New silestone, tumbled marble & stainless steel in kitchen, cathedral ceilings, skylights, hardwoods, master bedroom with private balcony and finished lower. ¾ acre lot surrounded by stone walls. $1,095,000

Barrington: Waterfront with dock! Fabulous renovation – new open floor plan, granite kitchen, 5 burner stove, Brazilian hardwoods, 1st floor master and extra full bath. Wonderful 180 degree views of Hundred Acre Cove – this is your dream house! $975,000

Barrington: Smashing brand new Almeida-built colonial. 2 fireplaces, tall ceilings, great woodwork and moldings. Glamorous kitchen & baths, awesome mudroom and pantry, Anderson windows, quality construction! Close to water, bike path & shopping centers. $538,500

Barrington: Freshly painted Rumstick 3 bed, 2.5 bath colonial. New electrical, new windows, sparkling hardwoods throughout, additional bedroom or office in lower level. Open kitchen/family room with vaulted ceilings and skylights. Modern decorating and style. $499,000

Barrington: Strong Rumstick/Nayatt location two blocks from beach and bay! Sunny young colonial with open layout, taller ceilings, walkout finished lower level, cul-de-sac, energy efficient 2x6 construction. Mint! $495,000

Barrington: Hampden Meadows 4 bed, 2.5 bath colonial. Granite kitchen, new master with new bath and walk-in closet. Spacious open floor plan, large bedrooms, replacement windows, new furnace, 2 car garage. Low $400s

Barrington: Charming cape in the heart of Rumstick Village. Four or five bedrooms (three of which are on the second floor), large eat-in kitchen, updated bath and sliders from family room onto large deck overlooking wooded back yard. $399,500

Bristol: Enjoy fantastic westerly waterviews of Bristol Harbor from this completely renovated historic condo. High ceilings, architectural details, new kitchen w/Subzero, granite & more. Pristine. Watch the sunsets & boat traffic from every room. Central air! $375,000

Barrington: Phase 2 of Bay Spring Crossing. Rare condo units in Barrington nearing completion. 2 bedrooms, 1.5 baths. Fully applianced kitchens with granite. Hardwoods and central air. Storage and plenty of parking. Abuts the bike path. Walk to water/access. $171,000

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“Housing First takes chronically homeless people and puts them in

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January 2011 | the Bay 5

Illus

trat

ion:

A. C

ole

; Pho

tog

rap

hy: K

ate

Kel

ley

This Month14 The Life AquaticRWU’s marine sciences program expands

17 New Year, New YouGet ready to keep your resolutions

Every Month7 Letters

9 The BuzzA new way to save the bay

10 On the Bay 12 Bay Views

21 Live WellA sailor’s land retreat

22 Connoisseur 24 Shop Around 25 Homestyle

27 TasteHaute cuisine without the attitude

28 Review 31 News Bites 32 Connoisseur 33 Drink 34 Dining Guide

37 GallerySeasonal Inspiration

38 Calendar 40 Artistry

42 Just Add WaterSkating on thin ice

17

ContentsJanuary 2011

27

On the Cover: Shot at Bristol Yoga Studio.Photography by Jonathan Beller.

Contact Nicole at 401-521-0023 or

[email protected]

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

Copyright ©2011 by Providence Media, All rights reserved. Printed by Gannett Offset.

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre

EditorJulie Tremaine

Assistant EditorJohn Taraborelli

Art DirectorAllison Cole

Assistant Art DirectorAlli Coate

Advertising Design DirectorLayheang Meas

Graphic DesignerKarli Hendrickson

Account ManagersDanielle ClaroLouann DiMuccio-DarwichAnn GallagherNicole GreenspunNellie LimaElizabeth RielDan SchwartzJessica Webb

IllustratorsKarli HendricksonEloise NarriganEmma Tripp

Photographers

Contributing Writers

InternsLauren KnightJennifer LiedkeRebecca RemillardWhitney Smith

Andrea E. McHughJamie MerollaJames PierceCaitlin QuinnBethany Vaccaro

Rebecca BaruzziLinda BeaulieuTim FaulknerDawn KeableMichael Madden

Judith GardnerJanice Lee Kelly Kate Kelley

Amy AmerantesJonathan BellerMarylou Butler

The Bay, 167 Valley StreetProvidence, RI 02909 • Fax: 401-521-0024

[email protected]

For advertising rates call: 401-521-0023

Contributor

Mom, wife and freelance writer

Dana Rae Laverty has been ha-

rassing the good folks of the

East Bay/Southeastern Mas-

sachusetts area for as long as

she can remember. The proud

Rumford native (go Townies!) is

old enough to remember shop-

ping for school clothes at Ann &

Hope, riding the Musik Express

at Rocky Point and seeing Star

Wars at the Four Seasons Cin-

ema. For her latest assignment,

the lapsed yogi had to research

health and fitness trends in the

area. You could say it had an ef-

fect on her. “I was a little intimi-

dated by doing a fitness story,

since I haven’t really exercised

in about three years,” she says.

“But there are so many cool

classes out there that I’m deter-

mined to get back into shape

for the new year. I hope, any-

way.” At last check, Dana was

last seen heaving through

a P90X video with her hus-

band. You can read her dai-

ly ruminations at her blog,

www.danalaverty.com.

Dana Rae LavertyWriter


toWATCH

wednesdayjanuary 12, 2011

5:30-8:30pmhope artiste village

1005 main street • pawtucket

tickets $10 advance available at

providenceonline.com

$15 at the door • cash bar

join usas we celebrate

Providence Monthly’s

all proceeds benefit The Hubfood by Russell Morin Fine Caterers

music by DJ Lively Experiment and Thirsty Sounds

Editor’s Note

A New You for the New YearThe first two weeks of this month, you’ll likely spend your time in nec-essary and self-imposed hibernation. After the holidays, there’s nothing better than bundling up in your nice, warm house under a nice, warm blan-ket and recovering from all of the eating and shopping and celebrating you did last month. But pretty soon you’re going to need an outlet for all of the energy you’ve been build-ing up. That’s where The Bay comes in. This month, our cover story is all about getting fit – both through new, unique fitness training and wellness treatments that balance your mind and body. Whether your New Year’s resolutions will bring you to a boxing

gym or to wield huge, Russian balls of iron, or to find some peace of mind while meditating is up to you. Read on for some great ideas.

When you’re feeling like it’s time to fall off the wagon, do it at Persim-mon, but read our Review first. And if you’re not quite ready to break out of hibernation yet, settle in with a glass of the winter vintage from Sakonnet. Read all about it in Drink. Enjoy the month!

From Our ReadersThe article on our store is absolutely terrific (“Dual Nature,” December 2010). Patty and I are so grateful for this opportunity to be featured in your magazine. From The Bay’s launch issue (which ironically fea-tured Donna Ide, my first artist to sign onto the then proposed arti-san idea), we knew that finally, the unique passions and essence of the South Coast were captured in a most unique format. We are so happy to have The Bay and its staff as our partner. It could very well be the most talented addition yet.

Mike MessengerRehoboth Trading Co., Rehoboth

My wife, Peggy, and I would like to send a big thank you to everyone at The Bay magazine. The article on me (“Carving Out His Niche,” December 2010) and our Bristol retail shop,

The Knotty Dog, has really given us some much needed exposure. We all loved the way it came out. It has already brought in some new people that didn’t know about us. A special thanks to our area rep, Dani-elle Claro, the writer, Jamie Merolla and the photographer, fellow Bris-tolian, Judith Gardner. They made the process very easy and the article couldn’t have been better.

Will and Peggy HicksThe Knotty Dog, Bristol

I just wanted to thank you for your support of The Bristol Snowflake Raffle. It is clear that The Bay’s spon-sorship has made this year’s raffle amazingly more recognized! Thanks for all your hard work.

Susan O’DonnellSue Casa, Bristol

Got two cents? Want to share it?Email us a letter to the editor at

[email protected]


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The BuzzPeople and places on the bay

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LOCAL HISTORY

Walking in the Footsteps of Our Forefathers

The town of Barrington was first settled in 1667. That was the year Isaac Newton in-vestigated infinitesimal calculus, the Rus-so-Polish War ended, and the first human blood transfusion was administered. Let’s just say that a lot has happened since then. Back in September, the Barrington Preser-vation Society completed the installation of seven historic interpretive signs along the East Bay bike path. The aim of the signs is to share the industrial, agricultural and maritime history of Barrington with its current residents as they walk (or bike) the land of our forefathers.

Now that the weather has grown colder and perhaps Rhode Islanders aren’t as in-clined to stroll down the East Bay bike path amid snow drifts, the Barrington Preserva-tion Society Museum offers the opportunity to learn the town’s history indoors. On the lower level of the Barrington Public Library, the exhibition On the Path: Bikes & Other Wheels is currently on display. The last day to see it is January 10. The museum is open Wednesday, Thursday and Saturday from 11am-3pm and admission is free. 281 County Road, Barrington. 401-247-1920, www.bar-ringtonlibrary.org -Rebecca Remillard

BOOK BASH

One Book, One StateWho needs Oprah’s Book Club? Not Rhode Islanders, certainly. Reading Across Rhode Is-land’s motto is “One book. One State. Literally.” RARI is a literacy project of the Rhode Island Center for the Book at the Providence Public Library. Their goal is to join all of Rhode Island as a community with an annual statewide book. RARI’s 2011 selection is The Unforgiving Minute: A Soldier’s Education by Craig Mullaney, a Rhode Island native and Bishop Hendricken High School graduate. In this coming of age memoir, Mullaney tells his stories of West Point, Oxford and Afghanistan. He ponders the question: What does it take to be a soldier?

A preview party will be held at the Weaver Library at 41 Grove Avenue in East Providence on Thursday, January 27 at 7pm. Enjoy refreshments, live music and speakers, and leave with ideas for discussing the book with your own book club, or just a better understanding of the piece yourself. www.readin-gacrossri.org -Rebecca Remillard

A SNAPSHOT OF THE STATE

Speaking Thousands of WordsIf our state had a Photographer Laureate for capturing nature and cityscapes, then Stepha-nie Izzo would be on the short list. Her book Rhode Island: Ocean Sites & City Lights dis-plays iconic images we’ve seen many times, yet her photography captures these scenes with unique poetry: Providence City Hall besieged by a snowstorm while the Haven Brothers truck sits illuminated on the corner; the Claiborne Pell Newport Bridge lit up in a ghostly night fog; the Manchester Street Pow-

er Station in Providence looking majestic in all its industrial cathedral splendor. Izzo has cre-ated a beautiful book of panoramic postcards in the best sense of the word – this is an ideal-ized Rhode Island. If we have any criticism it would be that the pictures are almost surreal in their perfection, which may be a sign that we take for granted how magical this state is. Do we really look this good? Izzo’s book reminds us that, yes, indeed, we do. www.stephanieizzo.com –Dan Schwartz

The Buzz on the bay


The Buzz on the bay

You may not know it, but the personal grooming products that you use every day have harmful chemicals in them – from shampoo to body wash to moisturizer to hand soap. Don’t believe me? Take a second to look up some-thing you used today on the Cosmetics Data-base (www.cosmeticsdatabase.com). It’s like WikiLeaks for grooming products, and tells you about the health implications of all the unpro-nounceable chemicals on the back of all those bottles in your shower. The mousse I used this morning has – get this – butane and propane in it. Besides the imminent risk of lighting my head on fire, these chemicals are linked to or-gan system toxicity and have known carcino-gens in them.

In response to this, superteen Ava Ander-son launched the Warren-based Ava Anderson Non-Toxic, a line of skincare products that all registered “zero” on the database - meaning that every ingredient in every product has been deemed by the skincare gods to be safe to use. The response to her skincare line was so good that she’s since launched a cosmet-ics line. This month, Ava debuts zero-toxicity shampoo and conditioner.

But where does saving the planet come in? Well, think about this: if the Benzyl Alcohol in my beloved John Frieda Brilliant Brunette shampoo is poisonous to me, imagine how many other things (water, soil, fish, plants) it poisons when it goes down the drain and straight into the bay. And it doesn’t stop there. Hand soap, hair products, cleaning products and laundry detergent all have harmful chemi-cals. “We use no sodium laurel sulfate, no car-cinogens, or anything harmful to our body or our environment,” Ava says. “We are so pleased to offer a great shampoo and condi-tioner that don’t have any of these chemicals that are toxic to our bodies or environment. Over 360 million gallons of shampoo go down the drain every year in this country and waste water treatment facilities are not able to re-move these harmful, synthetic chemicals.”

This shampoo is one way you can make a better choice for yourself and for the envi-ronment – not to mention that the blend of aloe, organic coconut oil and sweet orange blossom is a really nice product even without the do-good benefits. Check it out at www.avaandersonnontoxic.com. -Julie Tremaine

FROM THE COVER

Saving the Planet, One Shower at a Time

SWEET CHARITY

Buy a Pastry, Feed the Hungry

FOR TEENS

Fifteen Minutesof Fame

As if we don’t already love local coffee chain Seven Stars Bakery enough, they have to go and donate thousands of dollars on their anniversary to the less fortunate in Rhode Island. January 2 marks Seven Stars Bakery’s 10th anniversary and for the occasion, they’re donating 100% of the day’s sales at all three of their locations (Hope Street and Broadway in Providence and Newman Avenue in East Providence) to the Rhode Island Community Food Bank. This will be the sixth year that own-ers Jim and Lynn Williams have used their special day to help the hungry. In the past five years, they have donated over $35,000 to the food bank. On January 2, buy a pastry, feed the hungry. www.sev-enstarsbakery.com

Your New Year’s resolution probably involves some kind of promise to yourself to improve your life – you know, exercise, quit smoking, stick to a bud-get, reorganize your house. But what if your reso-lution this year was about helping to improve the lives of other people, instead? Serve Rhode Island is a massive online database of volunteer opportu-nities. Whether you’re a good listener who could spend time at a nursing home, you love pets and can temporarily shelter strays, you’re passionate about the environment and want to help organize community clean-ups or you’re the together kind of person who could mentor a teen, there are plen-ty of ways you can help, and plenty of worthy or-ganizations that need it. www.serverhodeisland.org

All great works take time. If you get your teen to start writing the next great screenplay now, perhaps they’ll be buying you a bungalow in the Bahamas by the time you’re 60. The Middletown Public Library is running a teen screenwriting program for the ambitious 12- to 18-year-olds. Screenwriting mastermind Andria Tieman, who has an MFA in Fiction and Screen-writing, will teach five Thursday night sessions, starting January 13 and continuing on January 20, February 3 and 17, and March 3. Each work-shop will run from 6pm-7:30pm and it’s all free! No great writer goes thirsty either, so refresh-ments will be provided at all sessions. Andria will encourage the teen writers to brainstorm ideas, get them on to paper, and maybe one day into the hands of movie producers in Hol-lywood. To reserve a slot, email [email protected] or call 846-1573.


Concord Companion Services …

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Rhode Island’s shellfish population is set to explode this win-ter – not in Narragansett Bay, mind you, but in several blue, Jacuzzi-size tubs in a laboratory at Roger Wil-liams University.

Since 2004, the school’s marine biology department has hatched mil-lions of infant quahogs for eventual release into protected areas across the bay and Block Island. Now, thanks to a $4 million expansion of the school’s Luther H. Blount Shell-fish Hatchery, the facility has tripled its capacity, breeding scallops and oysters in addition to Rhode Island’s trademark clams. With assistance from an expanded research facility, the mollusks are also bred to with-stand diseases that threaten their survival.

At a dedication ceremony in No-vember, the late Luther Blount, founder of Blount Marine in Warren, was honored for helping establish the state’s only shellfish hatchery. Four years before his death in 2006, Blount granted the university the use of his oyster pond on Prudence Island, a gesture that has moved Narragansett Bay closer to having the thriving shellfish habitat enjoyed by his father and grandfather.

It’s a vision shared by RWU’s Center for Economic and Environ-mental Development (CEED), which

oversees the shellfish restoration program. “The research that we do is looking and thinking long term,” says CEED director Timothy Scott, who helped persuade the universi-ty’s president to found the hatchery in 2004.

The quest for a healthier bay con-tinues in January, when up to 40 million native quahog, scallop and oyster larvae will spawn in the hatch-ery’s 1,000-gallon tubs. Homegrown phytoplankton, raised in fiberglass cylinders in the hatchery’s new greenhouse, will feed the shellfish seeds until their appetites outgrow the food supply.

“We can create a lot of shellfish, but we can’t feed them all,” says Karin Tammi, manager of the shell-fish hatchery.

After six weeks, the surviving hatchlings – about 25 percent of the original larvae “seeds” – are relocat-ed to secure marine habitats along the bay’s shoreline.

For six months, some 100 vol-unteer oyster gardeners tend the young shellfish by feeding and cleaning floating, dock-like tanks. By November the oysters are moved to 10 different restoration sites – in-cluding the 70-acre reserve on Pru-dence Island.

Over the last three decades the oyster population along the East

Coast has been decimated by para-sites, a trend RWU is trying to re-verse. “The hope is to have a sus-tainable harvest of oysters for everybody,” says Tammi, who has spent her career studying and re-storing shellfish in Rhode Island and on Cape Cod.

The quahog population, however, has been stable in much of Narra-gansett Bay. The Blount Hatchery and the state Department of Envi-ronmental Management help keep the annual harvest from outstripping supply by overseeing quahog stocks. So far, Tammi says, the managed ap-

proach has been a success with the hatchery’s quahogs accounting for 37 percent of the overall harvest in 2007. “We know that it’s working.”

Approximately 200 RWU stu-dents in the school’s CEED program participate in every phase of the hatchery project. Instead of cafete-ria jobs, students in the work-study program help out at the shellfish fa-cility, cleaning tanks and maintain-ing equipment. The modest size of the shellfish facility, as compared to commercial hatcheries, also allows undergrads to perform graduate-level marine science research and

Building a Better BayRWU’s marine life program is hatching some great ideasBy Tim Faulkner • Photography by Stephen Mattos


ALL OF PROVIDENCE’S BEST

IS JUST A CLICK AWAY

Events calendar

Nightlife & bars

Contests & reviews

Theatre listings

Restaurant listings

& menus

The ultimate guide to the city

Interns Wanted

SEND RESUME &SAMPLES OF WORK TO

[email protected]

Shellfish Facts• Peak production of oysters in Rhode Island oc-

curred around 1911

• More than four million oysters and six million quahogs have been planted in Rhode Island wa-ters since the Roger Williams University Shellfish hatchery opened in 2004

• Oysters and quahogs can live 20 years or longer

• Oysters and quahogs are filter-feeding shellfish, cleaning about 50 gallons of water per day

• Oysters are hatched as males but change to females after a year

present their findings at national events, “giving them confidence,” and jobs in science, teaching and research, says Scott.

CEED also helps protect sea life and promote commercial applica-tions through its collaboration with New England Aquarium to breed rare aquarium fish like seahorses and clown fish. Last year, the school had a major breakthrough, hatch-ing in captivity the first ever queen triggerfish. In addition to scallops, clams and quahogs, the Aquatic Di-agnostic Laboratory – one of two in New England – is also helping identify diseases in razor and surf clams, as well as local fish. Next year, the hatchery will supply baby scallops for a restoration program run by Save the Bay. Partnerships

with the other local organizations like Rhode Island Shellfisherman’s Association and Coastal Resources Management Corporation seek to diversify and restore the marine in-dustry while cleaning the bay.

“We look at problems and how can we fix them. Not only is it a business opportunity but a conservation effort,” says Scott, adding, “We can create an industry and we can create jobs.”

Scott likes the progress the Blount Hatchery has achieved in only six years, but like those in-fant shellfish he helps grow, it’s way too early to call the hatchery a complete success.

“I think the big picture is this is a major initiative for the university,” he says, “and it’s really going to be help-ing the region.” www.ceed.rwu.edu


Dine Providence

The dining scene in Providence is an embarrassment of riches: from Federal

Hill’s authentic Italian food to the freshest seafood downtown to creative

French and New American restaurants on the East Side, you’re sure to find a

restaurant you haven’t tried before that you’re going to love. There’s no better

time to be a culinary explorer in the city than during Providence Restaurant

Week. From January 23-29, restaurants all over Providence will offer special

three-course menus for just $12.99 for lunch and $29.99 for dinner. All of

the restaurants you see on this page are participating in Restaurant Week,

as are city favorites like Mediterraneo, Capriccio, Local 121, Providence Prime

& Oyster Bar, Walter’s Ristorante d’Italia, The Capital Grille and Hemenway’s.

Now that you’ve had plenty of time to recover from the holidays, it’s time to

treat yourself to a night (or more) on the town. For more information, check

out www.goprovidence.com/RestaurantWeek.

So this year, don’t just go into post-holiday hibernation: take a bite out

of winter with Providence Restaurant Week. Here are just some of the

Restaurant Week specials offered at the restaurants you see here:

Parkside: Lunch- Course one: Thai Dumplings or Spicy Crab Cakes; Course

two: Black Angus Burger, Chicken Pot Pie, Chicken Florentine Crepes or Veal

and Sage Agnolotti; Course three: Fresh Berry Crisp or Chocolate Mousse

Dinner-Course one: Thai Dumplings or Spicy Crab Cakes; Course two: Seared

Diver Sea Scallops, Kobe Beef Sirloin Burger w/ Lobster, Statler Chicken

Breast or Streak Frites; Course three: Fresh Berry Crisp or Chocolate Mousse

McFadden’s: two-for-one, dinner only.

Take a Bite Out of Winter

special advertising section

Restaurant WeekJanuary 23-29

www.goprovidence.com/RestaurantWeek/

762 Hope St. Providence, RI • 421-4114 • www.pizzicoristorante.com

Redeem this ad foR a fRee appetizeRDine in only. expires 1/21/2011

“We received a gift card. I had Pan Seared Sea Bass with Lobster Risotto and he had Veal Saltimbocca. In the past, we only dined on

Federal Hill. Not anymore!”– Cathy & Mike Holly, Charlestown, RI

Delighting palettes with award winning cuisine

for over 20 years

NEW RIVERS 7 Steeple St., Providence • (401) 751-0350

52 Pine St, Providence • 401.861.1782 • www.mcfaddensprovidence.com

Complimentary Mcfadden’s Platter

Come watCh your favorite NfL team

at mCfaddeN’s

GAME DAYSunday & Monday games

(One per table per visit)

cheers!


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Feel Better This YearKeep your resolutions with this guide to fitness and wellness

By Dana Rae Laverty | Photography by Judith Gardner | Illustrations by A. Cole

Now that the streamers have been swept away, empty bottles of bubbly are in the recycling bin,

and those goofy “2011” shaped glasses are (rightfully) in the trash, January is a perfect time to take stock of your health goals for the coming year.

Maybe you want to be able to bound up those stairs the way you used to. Or im-prove your diet a bit. Or maybe try some-thing intriguing and a little bit out of your comfort zone. Whatever your goal, why not do something good for your body

this year? Whether you’re after a new fit-ness class or a different way of looking at life, you’ll reach your goals for the new year with these health and wellness tips. Here’s to kicking off the new decade on a healthy foot. Cheers!

Total Fitness ClubsThere are two options here for classes, folks: Transcendental tushes or total-life transformation. We’ll let you choose. For those seeking the former, Swansea’s “Zen Butts & Guts” class offers up a mix of

yoga and Pilates to tone those, er, pos-terior sections. Forty-five minutes seems a small price to pay for a bikini-worthy bottom. For those who really want to kick things up a notch, the clubs are holding a 10-week “You Choose to Lose” weight-loss challenge. Teams will compete to see who can lose the most weight through team motivation and challenges a la The Biggest Loser. The challenge begins January 23 and runs through April. Four locations: 685 Metacom Avenue, Bristol. 401-254-3900; 207 Swansea Mall Drive,


Swansea. 508-679-9793; 1301 Fall River Avenue, Seekonk. 508-336-4545; 360 Faunce Corner Road, Dartmouth. 508-995-5600, www.totalfitness-clubs.com

ChiselinInspired by the Bar Method – which stresses a toned tummy, lifted seat and long and grace-ful limbs – Chiselin’s “Raise the Barre” class promises a challenging workout and a toned body. A fu-sion of ballet, Pilates and strength training, this class is done at a bal-let barre (hence the name), on a mat and with light weights. The emphasis is on stretching, says Chiselin own-er Katherine Coster, which makes it perfect for participants who want a demanding workout but don’t want to do plyometics or are wary of lift-ing heavy weights. 20 Bosworth Street, Barrington. 401-484-8421, www.chiselin.com

Aull Pilates and Movement Studio OK, Burlesque fans, listen up: Aull Pi-lates and Movement Studio offers a striptease aerobics class that sounds like a steamy fun time. The clothes stay on during this cardio class that uses striptease-based choreography and props such as chairs and belts. If that’s not cool enough for you, then how about a video choreog-raphy class? This class uses chore-ography from videos by artists like Madonna, Janet Jackson, Britney Spears and Beyonce. Students usu-ally learn new video dance routines every couple of weeks. Put a ring on that. 259 Thames Street, Bristol. 401-253-7778; 1077 Aquidneck Avenue, Middletown. 401-619-4977, www.aull-pilates.com

Bristol Yoga StudioAre you a harried mom or dad with little to no time to exercise? Well, take the kiddos along for this fun class and get the whole family fit, physical-ly and mentally. The Namaste! Family Yoga Celebration will be held on Jan-uary 14 and February 4 at the Bristol Yoga Studio. Designed for families of all ages, instructor Christopher Kavi Carbone will teach the kiddos (and you) some yoga poses, relaxation and imagination exercises along with some fun music and creative move-ment. Om-azing. 676 Hope Street, Bristol. 401-569-0147, www.bristoly-ogastudio.com

Russian KettlebellsWith everyone from Jillian Michaels to Lance Armstrong touting them, it’s no surprise that Russian kettle-bells are hot, hot, hot. According to personal trainer and RKC-trained kettlebell instructor Joanne Moniz of Tiverton, the compact tools are actually a “hand-held gym.” Since you swing them, kettlebells deliver strength training and cardio ben-efits at the same time, often cutting workout times in half. No more half-hour on the treadmill followed by a half-hour on the machines. Moniz of-fers private, semi-private and group instruction on the power-packed weights in your own home. Russian

Stretch Into Shape

Jen Morin understands why some people are intimidated by Pilates. “It looks like torture equipment,” she says of The Reformer, the de-

vice on which Pilates is commonly practiced. But at Evolution Pilates and Nutrition in Bristol,

which offers group and one-on-one Pilates classes and nutrition education, teachers take the time to give newcomers free demonstrations of the tricky-looking piece of equipment. And it’s well worth it, Morin says: more than 500 exercises can be performed on the de-vice, all of which are designed to strengthen, tone and lengthen the abdomen, trunk and back muscles.

Everyone wants shapely arms and legs, says Mo-rin, the center’s executive director, but Pilates works your body from the inside out. Once the core mus-cles are nice and strong, then students can get to work on their arms and legs. It’s a strategy that de-creases back injuries. The studio has six Reformers, which makes for small class sizes and more person-alized attention. It’s a good workout for someone who wants to get in shape but might be intimidated by the hustle and bustle of a large gym.

The studio also offers nutritional counseling, which is usually covered by insurance for people with high blood pressure or cholesterol or with doctor’s or-ders to lose weight. It also offers nutrition boot camps – a “crash course” in nutrition, if you will – several times a year for people who want to learn how to make better food decisions, Morin says.

As for setting your exercise goals for the new year, Morin has some words of advice: “Pick something you enjoy,” she says. “That’s the number one thing. Pick something that fits into your schedule and that you like doing.” 685 Metacom Avenue, Bristol. 401-396-9331; www.evolutionri.com


kettlebell instruction with Joanne Moniz: 401-835-5606

Moondance MassageThe health benefits of regular mas-sage are well-documented: improve-ment to muscles and joints, a health-ier circulatory system, an aligned neck and spine – the list goes on and on. All of that is great, but nothing compares to the peace of mind you feel after an amazing massage – es-pecially one administered in a well-ness sanctuary surrounded by trees in the woods of Rehoboth. Moon-dance Massage offers the basics, like deep tissue and hot stone mas-sage, but also specializes in shiatsu (which emphasizes pressure points), reiki (energy healing) and kriya (bal-anced, rhythmic energy) massage. Complete the experience with some time in their aromatherapy sauna and you’ll leave on cloud nine. Route 44, Rehoboth. 774-565-0761, www.moondancemassage.com

Sisters of SolaceIf you’re looking to clear your head, balance your energy and get a fresh perspective on wellness, visit the ho-listic haven that is Sisters of Solace Holistic Healing Center in Westport. While they offer more traditional wellness treatments like massage and pampering services, the Sisters also focus on reflexology (channel-ing and balancing the body’s ener-

gy through pressure points in your hands and feet), Satori fitness (a unique diet and exercise regimen), Tarot readings, ear candling (to re-move toxins from the ears and im-prove sinus issues) and energy heal-ing. 948 American Legion Highway, Westport. 508-636-4668, www.sis-tersofsolace1.net

Be Well Holistic CenterChannel mental and physical well-being using Asian practices at Be Well Holistic Center in Dartmouth. Founded by registered nurse Susan DeAraujo, who is also an herbalist and actupuncturist, Be Well uses Chinese and Japanese philosophies to treat stress and anxiety, diges-tive issues, chronic pain, insomnia, pregnancy discomfort and women’s and men’s health issues. They of-fer acupuncture and hypnotherapy, as well as LASER light therapy (for pain relief) and Oriental medicine. It’s a great option for people who want to explore alternative healing strategies, or would rather not (or can’t) take medicine for something that may be curable in other ways. 74 Faunce Corner Road, Dartmouth. 508-996-0013. www.bewellholistic.com

Punch GymYou can thank Rhode Island for starting yet another huge trend: this time, it’s kettlebell training. Punch

Feel the Burn

Chris Geagon, owner of Main Street Fitness, has been in the business of firming up folks for more than 25 years. The personal trainer

has worked with athletes, cardiac patients and ac-cident victims to help them get back in top form. He’s also helped folks with weight loss and general fitness issues. “I’ve done it all,” he says.

He stresses overall “healthy living” from his War-ren studio, which he opened a year ago. There he offers one-on-one and group training sessions, fit-ness boot camps, an online nutrition planning sys-tem and TRX Suspension Training, a new fitness system developed by a former Navy SEAL to help troops stay in shape while serving in remote loca-tions. Main Street Fitness is the only TRX studio in the East Bay area, Geagon says.

“It’s great for flexibility, muscle conditioning and cardio,” he explains. “It’s a great, great workout to help increase stamina. People love it.”

Since the resistance can be easily adjusted, the system is compatible for people of all ages and fit-ness levels, and provides an all-body workout.

Geagon compares his studio, which is also equipped with free weights, elliptical machines, treadmills and weight-training equipment, to work-ing out in your own home.

“It’s very quiet; you can really focus here,” he says. “People won’t jump on your machine when you’re done. It’s a very loose, joking, professional environ-ment.”

For those looking to make a change for the better in 2011, Geagon has a few words of advice: “Find a way to work exercise into your lifestyle. You have to find the time to exercise. And make better choices (when) eating.” 481 Main Street, Warren. 401-289-2886, www.mainstreetfitnessri.com


Kettlebell Gym founder Anthony Diluglio was one of the forebearers of the exercise method at his Provi-dence gym, which has since expanded into a national franchise (and Diluglio has himself expanded to be-come a trainer for the Tennessee Titans and the Boston Celtics). At the Rumford location for Punch, newcomers can try a five-week Kettlebells Essentials program, or start out with personal or small-group coaching. Punch also offers a special program for high school athetes. 20 Newman Avenue, Rumford. 401-383-5959, www.rumford.punchgym.com

Inner Light YogaThe chaotic parties and frantic shopping of the holiday season are not so kind to our bodies (or our minds). Middletown’s Inner Light Center for Yoga & Meditation will help get you grounded once again. They offer a mul-titude of yoga classes: restorative, chakra, vinyasa, and anusara, and also a greatly beneficial meditation class once a week. For half an hour, prop yourself up on a pil-low and soak in the wonders of a quiet mind at the holi-day season’s end. OM. 850 Aquidneck Avenue, Middle-town. 401-849-3200, www.innerlightyoga.com

Newport Acupuncture and Wellness SpaThis Middletown spa offers the best of both worlds – full-service skin and body care coupled with holistic treatments. Treat yourself with an Organic Rescue and Rejuvenate Facial, which is meant to treat sun damage, reduce fine lines and stimulate cellular turnover by us-ing (no, really) a Facial Vacuum Massage; a Gentlemen’s Blue Spruce Facial uses light massage to draw out the skin’s impurities and soothe the effects of shaving. Mas-sages and facials use Farmaesthetics products, made on Aquidneck Island. In addition to reiki, ear coning and re-flexology, Newport Acupuncture offers a Synergie Aes-thetic Massage to combat cellulite and varicose veins, Craniosacral therapy to remove blockages in the sinuses and improve central nervous system function, and Far Infrared Sauna, which burns up to 600 calories per ses-sion. After all of this, you might be feeling so good that you never want to leave. 850 Aquidneck Avenue, Middle-town. 401-849-0514, www.newportacupuncture.com

This Seekonk natural health center, staffed with two Naturopath

Practitioners, a hypnotist and two massage therapists, has been helping people naturally for 30 years. Naturopath Prac-titioner Jane Jansen runs the center, which her husband Dr. Wim Jansen – who’s now re-tired – started in 1979.

The center helps people achieve optimal health by treat-ing the immune system, the body’s natural repair system, says Jane Jansen. In their Natu-ropathic practice, they evaluate a person’s health history, test results, and any prescriptions and supplements they may be taking. They then recommend changes in lifestyle habits, diet and often guide patients toward alternative therapies like chiro-practic, acupuncture, hypnosis and massage.

The center’s massage thera-pists help people with back and neck problems, head-aches and fibromyalgia. Peo-ple who want to quit smok-ing, lose weight and even stay motivated to stay in shape seek the center’s hypnotist for help.

Jansen has a whole host of rec-

ommendations to those seeking a fitter physique and a clearer mind this year:

1. Eat foods closer to nature by eliminating a lot of processed foods, which wear the immune system down.

2. Exercise and stretch at least three days a week, even if it’s just 10 minutes a day.

3. Drink fresh water throughout the day to cleanse the body of toxins and hydrate the tissues.

4. Get proper sleep and relax-ation time to elevate your im-mune system’s ability to repair and rejuvenate your mind and body.

“It’s a great time to recap-ture good health and vitality by keeping it simple and going back to the basics,” Jansen says. “Begin with the idea you can really change. Make your new healthier habits easy enough to attain and then build upon them throughout the year – but don’t do too much at one time.” 1460 Fall River Avenue, Suite #6, Seekonk. 508-336-4242, www.tolwellnesscenter.com

A Healthy Harvest


Live WellStylish finds for you and your home

25A seafarer’s

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What kinds of items does Finder’s Keepers buy and sell?Our consignment shop offers the best quality products we can locate. We sell only natural fibers, silks, cottons, wools, linen, cashmere, leathers, suede and vintage fur.

Why does Warren seem to be the Mecca of consignment shops in the state?Warren seems to attract indepen-dent, self-reliant, creative and orig-inal spirits. I was born in Warren and I’ve found it to be a hard-working town. With the help of my staff and the support of our clientele, I hope for my business to bloom here.

Tell me about your new expanded furniture selection.We don’t carry items that are bet-ter served at yard sales or thrift stores. We are known for selling fo-cal point pieces for every room and budget. Among the many items we have on sale now is a solid cherry rocker for $170 and a brass bed for $350. We sell a wide variety of fur-niture, from shabby chic to formal,

antiques to contemporary pieces.

Tell me about your clothes selec-tion. I hear it’s impressive and has some designer pieces.On the clothing boutique side of the store, we sell furs, shoes, hand-bags, scarves, jewelry, and acces-sories. We have established a loyal clientele through our clothing se-lection and continue to grow.

I’m told you wanted to offer cook-ing demonstrations and classes in your shop. Is that happening?The Garden Room Cooking & Dec-orating School is still in the trial phase and is being tested out on family and friends. We hope to eventually offer classes that use lo-cally grown produce, bay products, and natural and found elements.

Do you have a lot of repeat buy-ers? What do you think keeps them coming back?Finders Keeper’s has a great deal of repeat customers. What keeps them coming back is our really great customer service, free lay-

away, and “come back bucks” that we give with each purchase. We always offer complementary bever-ages and a light snack and maintain a beautiful boutique atmosphere. Finder’s Keepers is great shopping, great selections, and a great value.

What kind of decorations could I expect to find in your store on any given day?The decorations in my shop can quickly and affordably change up the look of any space. We always offer a wide selection of lamps, decorative pillows, mirrors, origi-nal art, candles, accent tables, and rugs. Decorations are one of our most frequently purchased items at Finder’s Keepers. Each of our pieces are one of a kind and indi-vidually approved for placement in the shop.

Why are you so passionate about consignment?The consignment business has al-lowed me to employ my passions and bring beauty and affordable pieces to my local community. I feel

that it’s very important to buy and sell goods locally.

What’s this season’s must-have look? What about the hot accessory?There are quite a few comebacks from last season, which is a relief for the wallet. The boyfriend jacket is back. Leggings and skinny jeans are showing up everywhere. Scarves are still a must-have item and military is huge. My advice is to incorporate one or two trends and give it a twist, like a military jacket in gray, navy or black instead of typical green. Pair it with a skinny jean for the weekend or pencil skirt for the office. Neck-laces and bracelets with metals and jewels are still hot too. Headbands are big, but reserved for the young-er set, and fur pieces are entering the scene as well. The bottom line is, there are many trends to choose from, but embrace what works for your specific body shape and style and you can’t go wrong.

Candace owns Finder’s Keepers, 147 Water Street, Warren. 401-247-7170.

Live Well Connoisseur by Caitlin Quinn

A Fine VintageCandace Casala on expert consignment shopping

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Face it: your kids are the most fashionable people you know. You might shop for their clothes (and, of course, pay for them) but they’re the ones making all of the decisions as far as personal style goes. There’s nowhere more fun to shop with them than Little Purls.

The shop, housed in a charming mill building in Tiverton Four Cor-ners, has been around for 25 years. Owner Sue Hutson says that the unique – and knitting inspired – name came from the fact that the vener-able knitting store Sakonnet Purls used to be located downstairs. “I had been teaching knitting,” she says. “When this store became available, I decided to do children’s clothing. It’s spelled ‘Purls’ because of Sakonnet

Purls.” It’s also a play on words: purl-ing is the sound water makes when it goes over rocks, and the store has a mill pond next to it. After some time as a small operation, Sue took on a partner for several years, Lora Mac-Fall, and expanded the store to take over the entire building.

Now, there are two floors of cloth-ing, shoes, books, games and ador-able kids accessories. Upstairs, find infant and toddler clothing for boys and girls. Downstairs is a fun bou-tique for girls size 4-16. “We have funky stuff, but I’ve always had some traditional styles,” Sue says. “We’re a shop where people can find age-ap-propriate clothes, and brother-sister clothes for families who still want to coordinate. We also do that for

twins so they can have similar cloth-ing while having their own identities.” Sue largely chooses natural fabrics for her clothing, and stocks fash-ionable lines like Hartstrings, Wes & Willy, Lilly Pulitzer, Kissy Kissy and Elegant Baby. Little Purls also carries Girl Scout uniforms and accessories.

“I love having a kids store,” Sue says. “Most people are really genu-inely happy when they’re coming in to shop for their kids or grandchil-dren. They’re excited to buy things for them. Some of them become friends.” And while 25 years is a long time for any store to be in business, Sue is happy to be able to see gen-erations of shoppers come into her store. “We’ve been here long enough that some of the kids who shopped

here are now parents,” she says. “I’ve even had that with my help – some teens who worked here are now moms who shop here. It’s a wonder-fully warm experience to have a kids store.”

January is a quiet month for Ti-verton Four Corners, with many shops taking a short winter break, but Little Purls is open year-round. “Babies come every day of the year,” she says, “and that’s why we’re open. People become new parents every day, and we try to be open and ac-commodating for them. I’ve kept these same hours for 25 years.” Stop by to let your fashionable little shop-pers take a look. 3953 Main Road, Tiverton. 401-625-5990. www.lit-tlepurlsonline.com

Live Well Shop Around by Julie Tremaine

Small WonderA Tiverton boutique where all the fashionable kids shop

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Live Well Home Style by Andrea E. McHugh

Imagine, working from home every day, a cool ocean breeze filling the studio and the leaves of a massive banana tree fanning you softly. Just a stone’s throw away, fig, key lime, pear and orange trees, in various stages of their fruit-bearing cycle, surround an expansive patio where morning cof-fee is savored and sunsets paint the trees an amber hue. No, it’s not an ex-otic, intoxicatingly tropical Caribbean locale; it’s the Marshall family com-pound, surrounded by water in Nar-ragansett Bay.

The shady parcel was discovered by author, sailor and yacht designer Rog-er Marshall in the most unlikely fashion. “I did the Half-Ton Cup World Cham-pionship in Chicago. It’s a funny story, because we were sailing against a boat that had come from Narragansett Bay,” he recalls. At the time, he was living on Long Island and working in the Big Apple, but the young yachtsman was enticed by an around-the-island race in September, one of the Ocean State’s most charming months. “So we came up and did the race – we won our class – and some people who were on the

crew invited us here, to the island, for dinner. We came ashore, and we really loved it.”

He and his wife Mary, also a writer, took the plunge and moved to this new, uncharted territory, persuaded by the bay’s tranquility and small town charm. Roger built the main home there in 1980, “And I have the scars to prove it,” he jests, with just a hint of his long-faded English accent coming to the surface.

Marshall was architecturally ahead of his time, designing the home with a “reverse living” floor plan: kitchen and living room on the top floors, bedrooms on the bottom. With views that stretch all the way to Block Is-land on a clear day from the highest point, the design was set to maximize the 180-degree panorama. Of course, as time has passed, Mother Nature has waged an aggressive advance on those views, with the treetops clos-ing in as the years go by. “I used to be able to see the sea before I put this greenhouse in and the trees grew too big. See it through there?” he asks. “I told the guy over at the park, ‘If you

come in and find your trees have been lopped, don’t worry about it,’ and he said, ‘Oh I won’t worry about it, I’ll know who did it.’”

While the main abode is impres-sive, we’ve decided to focus on the second structure Marshall built: an ex-pansive space to house two separate workspaces for both him and his wife. Having written more than 600 news-paper and magazine articles (his work has appeared worldwide in publica-tions including The New York Times, Daily Telegraph, Sports Illustrated, Sail, Yachting World, Seahorse and more) and 14 books, it is no surprise that his space is littered with neatly arranged books from end to end. A vaulted ceil-ing and large windows soak the room with natural light, and there’s plenty of space to showcase mementos from Marshall’s illustrious sailing experience.

After completing a program in small craft design at Southampton College in England, Marshall moved to the United States in 1972 to take a position at Sparkman & Stephens, the design firm headed by the late, renowned yachts-men Olin J. Stephens and Roderick

Stephens. Cutting his teeth there for more than five years, Marshall moved on to establish his own yacht design firm, designing boats ranging from 15-foot dinghies to a 55-foot power-boat and an 85-foot schooner. He has also sailed in many world and national championships, in the half-ton worlds as the lone British entrant, 11 Bermuda races (twice with the British Onion Patch team), five Fastnet races (twice with the British Admiral’s Cup team), and the 1997 Atlantic Challenge from New York to Falmouth, England, plac-ing third. Signal flags, race patches and half-hull boat models, some of which he built himself, commemorate his ex-periences, while awards, certificates, distinctions and accolades pepper the walls alongside sentimental keepsakes and photos of his family. Marshall’s two adult sons both have been bitten by the sailing bug (“a little too much” he shares), both racing and teaching the craft they learned from a tender age from their father.

Marshall’s accomplishments are not relegated to paper only; his other pas-sion blooms all around. An accom-

Safe Harbor Inside the studio of a renowned yacht designer

HOME STUDIO: This handsome library is where yachtsman Roger Marshall finds inspiration

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Bristol Yoga Studio

676 Hope Street, Bristol RI • 401-569-0147 • www.bristolyogastudio.com

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Home Style continued...

-plished gardener, Marshall construct-ed two impressive greenhouses and maintains what could be described as a micro-farm on the surrounding, nearly one-acre property. “Pumpkins, cucumbers, tomatoes, corn, sorrel, artichokes, Brussels spouts, cabbage, leeks,” he rattles off haphazardly. “The onions I just picked, so there’s gaps in the garden, and there’s herbs, aspara-gus… I got turnips. I got carrots. I got potatoes.” He continues on with a list that seems to suggest he and his fam-ily could live off the grid for some time if need be. Thirty-six ears of corn were picked out back over the weekend, and Marshall has started seeing the winter crop of snow peas, and the greens: pak choi and bok choi, chard and kale. “We started that in the cold green house

where they’ll stay pretty much for the whole winter,” he explains.

Pretty much, he’s enjoying the fruits of his labor all year long, cooking up a storm. Even the banana tree, which grew so tall and fruitful that he needed to remove a ceiling pane of glass last year, does dual duty in the kitchen as Marshall uses the leaves of the tree in many of his dishes. “This is what I do,” he says, though he admits it is quite the consuming hobby. “That’s the problem, the trouble. It takes time,” he says, ex-amining an asparagus plant. The en-compassing commitment though, has it rewards. “See my pumpkin?” he says, giddy with delight. “You gotta see this. It’ll grow for a while yet. I had to put a shelf in just to hold it up there.” Sounds like it will be well worth the wait. P

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TasteSavor the season’s best food and drink

28Persimmon

Review

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Bacon wrapped saddle of rabbit with native butternut squash, red cabbage and rabbit leg confit


Taste Eat by Michael Madden

Chef Champe Speidel and wife Lisa, owners of Persmimon in Bristol, are like the Kennedys of Rhode Island food. Young, good-looking, fashionable, keen to network, and indisputably skilled, they are the golden royal couple of our foodie court, and Persimmon the crown jewel of the kingdom. And if I’m con-flating democracy with monarchy here, it’s perhaps in keeping with the way they run their restaurant: half democratically, and half with a magisterial flair that takes command of your meal and makes you want to swear your undying loyalty be-fore you make your way out to the car.

Champe and Lisa opened Persim-mon in 2005, the former leaving his re-doubtable position as chef at Gracie’s (a ballyhooed Providence restaurant) to go his own way, down the local and farm-fresh path, lending his weight to a then-burgeoning movement in the food industry. Since then, he has met with as much success as could be imagined, with Persimmon constantly rivaling big-ger names for the hotly contested “best restaurant in Rhode Island” title – and some years winning it, at least accord-ing to the small coterie of foodies whose title it is to bestow.

Lisa will greet you at the door – she likely answered, or returned, your call for a reservation herself. In our case, she had a table ready but wanted us to hang

around for a somewhat more private nook, and we happily obliged, ordering a couple of glasses of wine and chatting her up. Perhaps the best compliment I can give her is that her company was ev-ery bit as enjoyable as the food we even-tually eased ourselves in to eat.

The menu at Persimmon is small, but not as selective or limited as you’d expect from visiting similar establish-ments. That is the democratic element of Persimmon. Chef Champe isn’t trying to make you question your palate with some wasabi snail foam concoction or throw down some epic offal dish as a sort of dare to his diners. In far more egalitarian fashion, Champe is bring-ing food to your table that the people around him are making themselves, and bringing to him (literally, through Farm Fresh RI’s Market Mobile program, which lets vendors make online purchases of local farmers’ goods that are brought to and shipped from a central location, re-sulting in savings all around).

The more monarchic aspect of Per-simmon is that, whatever your wishes might be, they will make certain your meal goes according to plan. They will not load your table up with a bunch of plates, let you keep your silverware be-tween courses, or have you sit unattend-ed with empty dishes in front of you. At Persimmon, the front of the house

is gently dictatorial, while the back is democratic as you please. In both cases, though, the diner is in good hands.

Before we started, the kitchen sent out a treat, a sample of one of the ap-petizers on the menu – a warm Quonset Point oyster in wakame seaweed butter and ginger oil topped with caviar - that was delicious. We then chose three ap-petizers which our server split for us and served as separate courses, starting with the Native Sweet Potato Agnolotti with applewood bacon lardons, glazed sweet potato, green apple, chestnuts and red wine sauce ($10). The tiny pasta sa-chets were herby and creamy, and the bacon lardons were a pure, seared sort of smokiness that melted in the mouth; the dish had a savory and salty balance. Next we had the Carnaroli Risotto with glazed native squashes, rabbit confit, Parmigiano-Reggiano cheese, and na-tive oregano ($9). The rice was smaller and longer than the more common Ar-borio rice used in risottos (and starchier, to boot), and the dish was redolent of sage, Parmesan and basil. It was like an herby bowl of well-made grits, and I mean that as a high compliment. Last, we had the Mixed Mushroom Cream Soup with glazed native celery root and minced black truffle ($9), which had a beautiful, savory and earthy umami fla-vor that I thoroughly enjoyed.

My companion ordered the Crispy Skin Long Island Duck Breast and con-fit leg, native glazed carrots, turnips and radishes, with a rosemary-infused sauce reduction ($26). The confit was perfect, a testament to Champe’s skill with char-cuterie, creamy and with a sharp sea salt tang. The breast pieces were as tender as the carrots served alongside them in rosemary-infused duck stock reduction that made the taste of the duck and veggies really pop.

Continuing the game theme, I ordered the special, a pair of Vermont Rabbit Saddles wrapped in applewood-smoked bacon, and stuffed with giblets, spinach and herbs, with a healthy pile of rab-bit confit ($25). I had seen the bacon-wrapped rabbit on display at Champe and Lisa’s new butcher shop (and more), Persimmon Provisions, and thought the chef might have big plans for the ingre-dient. I was right. The creamy mix in the center blended perfectly with the creamy, gamey rabbit, and the crisp circle of bacon reined in the texture and lent balance to each bite. The confit was fatty, salty and delicious. The red Brus-sels sprouts were a quirky way of keep-ing the color scheme, and a nice, bitter counterpoint to the protein.

For dessert, my companion ordered the Quince Clafoutis ($8), which made good use of the pear-like, acidic quince in a short-bread-like cake, served with spiced apple ice cream and a chewy almond cookie. It might sound a bit foreign, but in its own way, it was as comforting as an old time New England winter dessert can be. Be-cause I’ll drive 50 miles in poor weather for banana ice cream, I had the Warm Peanut and Banana Cake with caramelized pea-nuts, banana chips and banana ice cream ($8). I couldn’t begin to tell you how much I enjoyed not just that last course, but also the whole night. We ate the food of the people and were treated like a visiting lord and lady – hard to beat that.

Gourmet for the PeopleHigh aspirations meet down-home hospitality

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January is a quiet time for restaurants. Everybody is partied-out after the holidays: they’ve all been out to dinner with family a few times, Valentine’s day is a month away, and the only people who really get out to eat are mostly going to chain restaurants and using gift cards. What this means to the active diner, though, is that there are some ex-cellent values to be found out there, as local establishments turn to special deals to get butts in their seats. Here are a couple of examples, but also, call up your favorite restaurant and ask – they’ll likely have cooked up a special of their own.

Le Stimulus PackageIf you’re looking for some French bistro flair and house-made charcuterie, Le Central in Bristol is offering a “Stimu-lus Package” deal only available via email all winter long. You can email them at [email protected] and ask to be put on the list, or sign up in the restaurant itself, and on Wednesdays and Thursdays you’ll get three courses and two glasses of wine (note that Le Central now has a full bar) for $20.11. The food and drink selections change weekly. Now, that is one cent up from their 2010 price, but we all have to cope with inflation and you’re still getting a good deal – maybe not as good a deal as Gold-man Sachs, but still. 483 Hope Street, Bristol. 401-396-9965, www.lecentralbristol.com

Le RomanticThe Boathouse, in Tiverton, is serving up a few winter-rific specials of its own. They’re continuing their Tuesday through Thursday prix fixe menu for $19.95, as well as of-

fering 20% off a selected bottle of wine those days (which really makes for a great opportunity to reach for some-thing superlative if you’re there for any sort of occasion this month). Perhaps even better are the Lobster Sundays. On your day of rest, you can order a full baked stuffed lob-ster for just $24.95 at one of the nicest, most romantic res-taurants on the bay. Or your date can. 227 Schooner Drive, Tiverton. 401-624-6300, www.boathousetiverton.com

Le BluesStella Blues, Miller Street’s upscale pub, continues to have live acoustic entertainment on Fridays and Saturdays from 9pm to 1am. They’re boasting one of the best food-and-music combinations in the state, where you can have a $26, 10-ounce Hereford filet mignon with lobster a la mama at the bar while catching a local act – likely after the foot-ball game’s over, though. On January 7 and 8, Nicky P will be playing; the rest of the 2011 schedule is TBD. 50 Miller Street, Warren. 401-289-0349, www.stellabluesri.com

Le Prodigal SonChef Trafford Kane, son of the owners of Marguerite’s in Westport, is moving forward with the springtime opening of his own place, Trafford’s, on Water Street in Warren. “We were supposed to open last spring,” he says, “but I think with the time we’ve been given, we’ll be putting out a better product.” That product will be focused on seafood, combining the comforting with the interesting. Margue-rite’s is at 778 Main Road, Westport. 508-636-3040. Traf-ford’s will be located at 285 Water Street, Warren.

Taste News Bites by Michael Madden

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What is your culinary background?In 1988 I went to the Rhode Island School of Design’s Culinary Arts/Bak-ing Program. It was a terrific program that fused art and food. While there, I won a few medals and awards for vari-ous contests.

What made you become so passion-ate about creating distinctive wed-ding cakes?As far back as I can remember, I used to bake pies and cakes. I’ve always have had the ability to use a pastry bag. When I went to school to hone my skills, I began creating wedding cakes, and have strived to perfect the art and stay on top of the wedding trends and designs.

How much time is put into making a wedding cake start to finish?As I’ve become more proficient with decorating through the years, the time it takes to complete a wedding cake has decreased, but on average it takes anywhere between two-and-a-half to four hours from baking to com-pletion, depending on the complexity of the design.

With four flavors of cake, eight fla-vors of mouse, and a multitude of fruit fillings, I imagine you get some overwhelmed brides in your shop.Generally, we start the flavor conver-sation, with “What are your favor-

ite flavors?” then we create a combi-nation that suits both the bride and the groom. The flavor list posted on our website, is just a baseline. We can create any flavor and filling that the bridegroom can dream of.

The cake is the centerpiece of a wed-ding reception. When should spring brides begin their search for the per-fect cake?Searching for your wedding cake can begin in the fall for the spring bride. Four to six months in advance is an appropriate allotted time frame, although many brides book their cake a year in advance.

What is your most popular themed cake?We have a drape design that seems to be very popular, but living here in the Ocean State does bring many a sea-themed wedding. We have cre-ated many different styles of ocean-themed cakes. Classic, clean-lined de-signs have also topped the list.

I’ve heard that picking out a wedding cake is like picking out a man. What would you say on behalf of your cakes to a bride looking for the right one?I would say, pick one that looks very attractive to you – you’ll know the right one when you see it, a good match will fit you to a ‘T’. Then com-mit to that perfect one – that will

make you the happiest bride ever.

Do you make cakes for occasions other than weddings?Yes, we make specialty cakes to suit any occasion. Whether it’s a freehand drawn design or a sculpted cake, we have a design to fit any discriminat-ing client.

What treats do you bake in your shop other than cakes?We have many different sweet treats, from pastries to fruit tarts, gourmet cakes by the slice or whole, gourmet ice cream and cabinets. Coffee, tea or hot chocolate and mulled cider can be enjoyed as well.

What is the most unique order you’ve ever received?We have made some unusual cakes, mainly for weddings, like one where each tier represented a different level of Nintendo’s Super Mario game, or a

wedding held on Halloween with the Corpse Bride and Victor, who stood atop a blue and black striped, topsy turvy cake.

What is the busiest time of the year in your shop?By far the busiest time of the year would have to be the Christmas sea-son, culminating on Christmas Eve, where many Italian cookie trays, Christmas cakes and pies make the perfect ending to our customer’s holi-day meals.

What makes your shop unique?I would have to say attention to detail. Adding special touches to our prod-ucts makes us unique, lending a style that can only be found here at The Cake Gallery.

The Cake Gallery is at 555 Hope Street, Bristol. 401-254-1911, www.thecakegalleryri.net

Taste Connoisseur

Cake BossThe Cake Gallery’s Paul Sousa will make your wedding day delicious

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by Rebecca Remillard


Winter is so underrated. Granted, it’s not without burden. I have a par-ticular contempt for black ice, and a little part of me dies inside each time I blow dry my dog’s snow-clumped body, instead of towel dry like normal dogs, because his sensitive, matte-prone coat requires this level of ridic-ulousness. And yet I remain steadfast in my belief that winter is magical. Shimmering silence covers land and branch, creating a hidden world beck-oning to be explored with childlike curiosity. Winter’s comforting still-ness can be felt in the very air; a wel-comed, atmospheric slowing of life’s pace. Also, you can build a fort with relative ease.

So you can imagine my delight in learning about another winter won-der: “ice wine.” Upon hearing the term, I envisioned the abominable snow-man in his cave, magically turning ice to wine because, hey, after a day of pillaging locals he needs to relax too. Research outside my fantasies taught me that ice wine is made a little dif-ferently, and unusually: from grapes frozen on the vine. The beauty of us-ing frosty grapes (typically Vidal or Riesling) is that while the water inside freezes, the fruit solids do not. When pressed, the result is a concentrated, sweeter than usual, amber-colored dessert wine with several fruit notes.

You would think pressing frozen-solid fruit into a delicious elixir is diffi-cult enough, but the real labor begins at the vine. To make ice wine, grapes must freeze but never thaw, making harvest timing crucial. The grapes are delicately handpicked, usually with high-tech gloves that prevent even a whisper of body heat from affecting the grape. Once harvested, pressing is a round-the-clock endeavor. The yield is quite low compared to other wines; the juice extracted is usually only a fifth of that extracted from grapes

normally. As a result, ice wine is typi-cally sold in half-bottles, at more than a half-bottle price.

Ice wine can be traced back to Ger-many in the late 1700s where it was called “Eiswein,” though its origins probably go back much further. To-day, ice wine is produced in climates favorable to freezing grapes, primar-ily Germany, Austria and Canada, and just a few parts of the United States. Proudly, one of Rhode Island’s own prized wineries, Sakonnet Vineyards in Little Compton, enters the ranks with Winterwine.

“We’ve been making ice wine for about eight years now. We use the Vidal grape, and it’s that last harvest of the season,” says Susan Sampson, owner of Sakonnet Vineyards (along with her husband Earl), which cel-ebrated its 35th anniversary last year. “After the first frost, we immediately harvest the grapes and transport them using refrigerated trucks to a cranberry farm in North Dartmouth that has the capability to keep fruit frozen. The grapes never thaw before pressing. It’s time-consuming, but we feel it’s very important to the integrity of the wine.”

Sakonnet’s Winterwine pours gold-en and slightly syrupy, characteristic of fine dessert wines, with aromas of apricot, peach and honey. In past years, it’s been served at some of the finest restaurants in the state, includ-ing Providence’s Al Forno and Castle Hill in Newport. Today, you can pur-chase Winterwine at many package stores throughout Rhode Island and Massachusetts, online, and of course, at the winery. Another beauty of first-rate, local winemaking? Winterwine costs about half as much as the ice wines produced by our friends to the north.

Because of its intense sweetness, ice wine is best served in chilled

glasses accompanied by desserts with modest amounts of sugar. Creams and mousses work well, or Sampson recommends seasonal fruit with angel food cake. “In fact, Winterwine goes wonderfully with fruit cake during the holidays,” she adds. Presented in slen-der, delicate Italian bottles, Winter-wine makes for a great gift, and bud vase later on.

“Another benefit of ice wine is that it will last for a month in the fridge, retaining all its flavor and complexi-ties. Normally, wine lasts only a few

days after opening,” says Sampson. “Though, I never need more than a few days.” Me neither.

Visit Sakonnet Vineyards any day of the week, from 11am to 5pm. Winery tours are offered daily at noon and 3pm at no charge. Tastings may be had at any time, ending at 4:30pm, and include a sampling of up to six wines and a wine glass to take home, for only $8 per person. 162 West Main Road, Little Compton. www.sakonne-twine.com.

Taste Drink by Caitlin Quinn

Ice, Ice (Wine) Baby

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Sakonnet’s Winterwine sweetens the season


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Barrington

CHIAzzA TRATTORIA 308 County Road; 401-247-0303. Chiazza provides delicious Italian American cuisine in an upscale set-ting nestled in the heart of historic Bar-rington. Enjoy brick oven pizzas, as well as antipasti, pasta, seafood and a full bar. LD $-$$

TONG-D 156 County Road; 401-289-2998. Curry lovers and Asian food fanat-ics will go crazy for this authentic Thai restaurant. For great food and great ser-vice in an upscale yet comfortable atmo-sphere, try Tong-D. LD $$

TYLER POINT GRILLE 32 Barton Avenue; 401-247-0017. With its nautical décor and open-air kitchen, Tyler Point Grille serves up contemporary Italian fare and classic seafood in a relaxed waterfront setting. You can even arrive by boat. D $-$$$

Bristol

BEEHIVE CAFÉ 10 Franklin Street; 401-396-9994. Everything at this independent

coffee shop, from breads to European-style espresso drinks, is made by hand (including the mayo) and under $10. It’s a must-try for breakfast or lunch. BL $

DEWOLF TAVERN 259 Thames Street, Bristol; 401-254-2005. Set in a historic stone warehouse, DeWolf Tavern offers casual dining and drinks on its outdoor patio. An elegant upstairs dining area serves contemporary American cuisine by acclaimed Chef Sai. D $$-$$$

GREEN EGGS 576 Metacom Avenue; 401-254-3443. Get a delicious breakfast with fresh, wholesome ingredients and a side of whimsy. Enjoy an omelette, or savor childhood all over again with a triple-decker peanut butter and banana sand-wich. BBr $

JACKYS GALAXIE 383 Metacom Avenue; 401-253-8818. Jackie’s offers an eclectic taste of Asia, including Chinese, Japa-nese, Thai, Cambodian and Vietnamese. Enjoy traditional recipes combined with modern technique and flair for a unique dining experience. LD $-$$

PERSIMMON 31 State Street; 401-254-7474. Regionally and nationally praised, Persimmon is a modern restaurant that

serves seasonal American cuisine, such as crispy-skinned Long Island duck breast, offshore cod filet and assiette of young rabbit. D $$-$$$

East Providence

BLOUNT CLAM SHACK AT CRES-CENT PARK 684 Bullocks Point Ave; 401-628-0485. Located at Crescent Park by the famous carousel, this clam shack offers clam cakes, chow-der, fried clams, even Gifford’s Ice Cream, all in a casual, family friendly atmosphere. LD $

HORTON’S SEAFOOD 809 Broadway; 401-434-3116. Enjoy the finest of fresh seafood at this family-owned-and-oper-ated restaurant. Horton’s is famous for their fried clams and fish and chips, and offers takeout. LD $-$$

ICHIGO ICHIE 5 Catamore Boulevard; 401-435-8989. The name roughly translates as “one encounter in a lifetime,” but you’ll want to visit again and again for the en-chanting Japanese décor, and of course, the sushi and hibachi menus. LD $$

Little Compton

CROWTHER’S RESTAURANT 90 Pot-tersville Road; 401-635-8367. Crowther’s has maintained a tradition of quality dining and service in Little Compton for over 25 years, serving everything from small plates to seafood classics. LD $-$$

THE BARN 15 Main Street; 401-635-2985. Serving up creative breakfast fare, The Barn is open seven days a week. Their Johnnycakes are the stuff of legend. Make sure to try their other locally inspired dishes, like the Westport River Omelet or Eggs Blackstone. B$

Portsmouth

FIELDSTONES GRILLE 980 East Main Road; 401-293-5200. The casual and lively atmosphere of Fieldstone’s is

Taste Dining Guide

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Buca Di Beppo 353 Highland Avenue, Seekonk; 508-336-4204. Dine with family and friends while enjoying the Italian traditions of food, friendship and hospitality. Buca di Beppo’s dishes are served family style and are meant to be shared. LD $-$$

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MELVILLE GRILLE 1 Lagoon Road; 401-683-4400. The Melville Grille is a wa-terfront restaurant that showcases the beauty of New England seaside dining in a lighthearted environment. They of-fer classic American fare with their own unique twist. LD $-$$

Providence

CAMILLE’S 71 Bradford Street; 401- 751-4812. For world-class dining on Federal Hill, Camille’s offers classic Italian mixed with creative cuisine like their Crudo menu. Dine al fresco on the Roman Gar-den Patio and enjoy live entertainment on weekends. LD $$-$$$

McFADDEN’S 52 Pine Street; 401-861-1782. For an after-work drink over appe-tizers, great pub food while watching a game or a sophisticated, eclectic dinner, McFadden’s is a lively and comfortable place to be. LD $-$$$

NEW RIVERS 7 Steeple Street; 401-751-0350. Long considered one of Provi-dence’s finest restaurants, the James Beard Award-nominated New Rivers serves creative New American cuisine with an emphasis on local, seasonal in-gredients in an intimate setting. D $$-$$$

PARKSIDE 76 South Main Street; 401-331-0003. Chef/owner Steven Daven-port’s Parkside offers innovative foods ranging from spicy crab cakes to Grilled Tenderloin and Portobello salad. The menu also includes creative pasta dish-es and Parkside’s signature rotisserie meat. LD $-$$

TASTE OF INDIA 221 Wickenden Street; 401-421-4355. Providence’s first Indian restaurant delivers on its promise of serving real (and really de-licious) Indian cuisine, with seafood delicacies and Tandoori specialties, made with authentic Indian spices. LD $-$$

WATERPLACE RESTAURANT AND LOUNGE 1 Financial Way; 401-272-1040. With its gorgeous views of Waterplace Park, this stylish eatery is guaranteed to please. The chic, sensible menu offers award-winning eclectic and New Ameri-can food with an emphasis on seasonal ingredients. LD $$-$$$

Rehoboth

KP GRILLE 481 Winthrop St (Route 44); 508-336-7773. Although it’s changed names through the years, KP Grille’s address has remained a clas-sic diner spot since 1947. More upscale than most diners, with a classy feel and friendly staff, this spot has the freshest ingredients for tasty breakfast, lunch or dinner at very reasonable prices. BLD $-$$

Seekonk

1149 EAST 965 Fall River Avenue, Seekonk; 508-336-1149; also 1149 Division Street, Warwick/East Greenwich line; 401-884-1149. Metropolitan chic comes to the suburbs – its second location, no less – at this super stylish restaurant with a raw bar, outstanding menu and some of the best cocktails around. LD $-$$$

BONEYARD BARBECUE AND SALOON 540 Central Avenue; 508-761-6855. From tender, juicy pulled pork to full and half racks of ribs to chicken wings with over 30 sauces to choose from, Boneyard will satis-fy your appetite for food and fun. LD $-$$

OLD GRIST MILL TAVERN 390 Fall River Avenue, Seekonk; 508-336-8460. Built in 1745, the Old Grist Mill offers classic New England dishes to match the atmosphere. Come to the river’s edge for legendary crab cakes and lobster. LD $-$$$

TITO’S CANTINA 1379 Fall River Av-enue, Seekonk; 508-336-2400. 651 West Main Road, Middletown; 401-8494222. Old Mexico is alive and well at Tito’s. Famous for their homemade salsa, Tito’s provides authentic Mexi-can cuisine using fresh ingredients in a fun, friendly setting. LD $-$$

TOTI’S GRILL AND PIzzERIA RES-TAURANT 373 Taunton Avenue; 508-336-6399. For classic pizza and hearty fare in a family friendly atmosphere, visit Toti’s. You’ll find everything from specialty pizzas and sandwiches, to souvlaki, steaks and even breakfast. BLD $-$$

Somerset

MA RAFFA’S 1142 County Street; 508-324-0909. Featuring all of your Italian favorites, Ma Raffa’s serves up an impres-


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

sive menu of appetizers, pizzas and hot sandwiches. Remember them for party platters as well. LD $-$$

FIESTA MEXICAN RESTAURANT 117 County Street; 508-672-9356. It’s al-ways a fiesta at this authentic restau-rant. If Mexican is what you crave, this is the place to be. All dishes are pre-pared from the freshest ingredients by their expert chefs. LD $-$$

Swansea

TICKLE’S TEA ROOM 2219 Grand Army Highway (Rte. 6); 508-379-0717. A cozy spot for tasty meals, Tickle’s features a variety of salads, soups, sandwiches and quiche. Enjoy a classic and delicious Grilled Cheese and Tomato Soup, or a fresh Apple Walnut Salad. L $

KENT’S RESTAURANT 1675 Grand Army Highway; 508-672-9293. Enjoy delicious homemade chowder & clam cakes, fish & chips, porterhouse steak, T-bones, filets and more. A great place for the whole family, Kent’s offers daily takeout, avail-able seven days a week from their take-out window. LD $-$$

Tiverton

BOAT HOUSE 227 Schooner Drive, Tiverton; 401-624-6300. Enjoy views of the Sakonnet River as you sample fresh seafood and local produce. Their award-winning clam chowder and prime waterfront location make this a quintessential New England restau-rant. D $-$$$

FOUR CORNERS GRILLE 3481 Main Road; 401-624-1510. Nestled in Tiverton’s historic Four Corners village, this grille features traditional, flavorful cuisine in a quaint country setting perfect for a lei-surely lunch or family dinner. LD $$

STONE BRIDGE RESTAURANT 1848 Main Road; 401-625-5780. Enjoy a vari-ety of fresh seafood, homemade pasta, prime steaks & chops and Greek & Italian favorites. Sit at their full bar, take in the warm atmosphere and enjoy excellent service. LD $-$$$

WarrenBLOUNT CLAM SHACK 353 Water

Street; 401-245-3210. Located on War-ren’s historic waterfront, this clam shack offers favorites like their Fish Reuben or Giant Lobster Roll in a causal, family friendly atmosphere. Now serving beer and wine. LD $

STELLA BLUES 50 Miller Street; 401-289-0349. This upscale pub and self-proclaimed “edgy eatery” mixes eclectic fare and exciting live music. Their en-closed porch offers great views of the Warren River. LD $-$$

SUNNYSIDE 267 Water Street; 401-247-1200. Daytime dining goes gourmet. Featuring innovative dishes and local ingredients served in a refined but re-laxed atmosphere, this cozy waterfront favorite brings nighttime sophistication into the sunshine. BBrL $-$$

WHARF TAVERN 215 Water Street; 401-245-5043. True to its name, the Wharf Tavern serves fresh seafood, lobster and steaks with a beautiful view of the bay. This family-owned restaurant is dedicated to “great food at fair prices.” BBrLD $-$$$

Westport

BACK EDDY 1 Bridge Road; 508-636-6500. A delicious local food delight, en-joy one of their mouthwatering signature entrees like the wood grilled swordfish, balsamic braised pork & tomatoes, or the pan roasted monkfish. LD $-$$

BITTERSWEET FARM 438 Main Road; 508-636-0085. Situated on 29 pictur-esque acres, Bittersweet Farm is the perfect place to spend a romantic eve-ning or to host a large party. Choose New England comfort food in the Tav-ern, or have a fine dining experience in the Dining Room. BrLD $-$$$

THE BAYSIDE 1253 Horseneck Road; 508-636-5882. Serving lunch and din-ner daily and breakfast on the weekends, The Bayside is the first certified green restaurant in Massachusetts. Choose from locally sourced seafood, vegetarian options, homemade desserts and more. BLD$-$$

MARGUERITE’S 778 Main Road; 508-636-3040. Chef Trafford Kane infuses classic New England comfort food with the flair of the Southwest and California. It’s no wonder Marguerite’s boasts about their “fresh ingredients, fresh air, fresh food.” BLD $-$$

Taste Dining Guide


GalleryThe best of January’s arts and culture

38Have an AHA!

Moment

Artwork by Neil Alexander


Gallery Calendar by Dawn Keable

FROM PREVIOUS PAGEThrough January 16: Seasons are sorta like children. Everyone has their favorite, but it’s just not so-cially acceptable to admit it. Sure, you can call out fall as the complete and total brute and buzzkill that it is, rolling out the toxic ragweed and giving summer an unnecessary and premature beat down. But someone else will inevitably make you feel like an insensitive loser, talking up the majestic beauty of the colors of the turning leaves that you can’t seem to find the beauty in. Neil Alexander offers up another perspective with Photographic Landscapes: Five Sea-sons – Louisiana and Massachusetts, examining the theme of time and cycles of change, starting in New Orleans, during and after Hurricane Katrina, through his family’s reloca-tion to Massachusetts. Wednesday-Sunday: noon-5pm; AHA! second Thursdays until 9pm. $5, $3 seniors/students, free: 17 and under, AHA! nights. New Bedford Art Museum, 608 Pleasant Street, New Bedford. 508-961-3072, www.newbedfordart-museum.org.

January 1Force your hung-over self to leave the comfort of your warm bed for the signature sounds of Anders Osborne, mixing blues, soul, funk and R&B into a magical blend that’ll energize you and help you forget you haven’t slept more than two-hour stretches. 8pm. $22, $25 day of. Narrows Center for the Arts, 16 Anawan Street, Fall River. 508-324-1926, ncfta.org.

January 6Give props to Boston native Robert Kelly, not only for his Comedy Central Special, the 2008 iTunes Comedy Al-bum of the Year and an appearance on Law & Order: Special Victims Unit, but for the 75 pounds lost that he might give a mention to. 8pm. $25. Comedy Connection, 39 Warren Avenue, East Providence. 438-8383, www.ricom-edyconnection.com.

January 8Start peeling off the post-holiday pounds with the Little Compton Sce-nic Winter Road Race/Walk, a 4.8-

mile course that benefits the Little Compton Education fund, as well as your screaming-for-activity quads, lungs and heart. 10am. $18, $20 day of. Wilbur-McMahon School, 28 Com-mons, Little Compton. www.lceduca-tionfoundation.org.

January 8-9Think of the Moby Dick Marathon as one long good night story – only with 150 readers turning the pages of Her-man Melville’s novel, in multiple lan-guages, aloud for 25 straight hours, it may be a while until lights out. Noon. Free. New Bedford Whaling Museum, 18 Johnny Cake Hill, New Bedford. 508-997-0046, www.whalingmuseum.org.

January 8View the glass as half full, because truth is, after last year’s record of 1-24-1 there’s no where for the Salve Regina Seahawks men’s ice hockey team and their brand new coach to go but up, as they take on the UMass Dartmouth Corsairs. 4:30pm. $5, $3 UMD students. Hetland Arena, 310 Ha-thaway Boulevard, New Bedford. 508-910-6930, www.umassd.edu.

January 9Peep through the viewfinder of ref-uge manager Mike Tucker during the opening reception of A Natural Per-spective, using pictures to capture his passion. 1-3pm. Free with regular ad-mission: $6, $4 child; Audubon Society members: free. Environmental Educa-tion Center, 1401 Hope Street (Rte 114), Bristol. 401-245-7500, www.asri.org.

January 10Break the cover wide open with The Mob and Me: Wise Guys and the Wit-ness Protection Program as former Attorney General Arlene Violet speaks about her new book written with the late John Partington, recounting his Mafia guarding tales. 7-8pm. Free. Weaver Library, 41 Grove Avenue, East Providence. 401-434-2453, www.east-providencelibrary.org.

January 13FELA! the beat with your whole body during an energetic hybrid of dance, theatre and music, presented live by the National Theatre of London, that

January

The Water’s Fine?January 1: State secret #500,067: Those polar bears at Roger Williams Zoo, you know, Kobe and Norton, who got shipped off to zoos in Arizona and Detroit? The truth is, their relo-cation was not quite the simple breeding mis-sion that you were lead to believe. Nope. Both requested admission into the federal animal protection program, a very hush-hush opera-tion, to bust out of Rhody. Indeed, the New Year’s Day Polar Bear Plunge caused them to suffer great indignation and ridicule from their family and peers. Granted, the species whole-heartedly supports the fundraising aspect to benefit a local nonprofit agency, but it was the party atmosphere, including silly getups, along with the fact that humans were merely dipping their toes into water, hovering around a balmy 30 degrees, they found a bit more insulting. This year, do better to try to make them proud. Noon. Free. Easton’s Beach, 175 Memorial Boulevard, Newport. 401-846-0028, www.newportpolarbears.bravehost.com.


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tells the story of Nigerian musician Fela Kuti, whose Afrobreat rhythms ignited a nation with both art and pol-itics. 7pm. $24. Jane Pickens Theater, 49 Touro Street, Newport. 401-846-5252, www.janepickens.com.

January 15Observe legendary Southern rocker Gregg Allman carefully, because if he seems to have renewed vigor play-ing the piano, the guitar or whipping his silky long blonde mane, it might be a result of his brand-new liver, transplanted in June. 8pm. $68, $58, $48. Zeiterion Theatre, 684 Purchase Street, New Bedford. 508-994-2900, www.zeiterion.org.

January 20-30Determine The Price by Arthur Miller, both during a tangible tag sale of an-tique furniture, as well as the payment of family dynamics between brothers. January 20, 27: 7:30pm; January 21-22, 28-29: 8pm; January 23, 30: 2pm. $16, $14 seniors and students, $10 ages 12 and under. The Fire Barn, 340 Prospect Street, Fall River. 508-675-1852, www.littletheatre.net.

January 21-February 20Understand that while you might rec-ognize Becky Shaw to be the woman who cashes your check every payday at the bank, this tale set in Providence, involving a blind date, a hedge fund, a mother and a will, probably isn’t about that one. $27, $20 previews. 2nd Story Theatre, 28 Market Street, Warren. 401-247-4200, www.2ndstorytheatre.com.

January 22Sing your own ode to the ocean dur-ing A Gathering of Fiddlers and Fish-ermen, the annual open mic tribute to the sea, but just realize that Body Surfing in the Bay probably won’t be as impressive as some of the other

perspectives. 6:30pm. $12. Common Fence Point Community Hall, 933 Anthony Road, Portsmouth. 401-683-5085, www.commonfencemusic.org.

January 23Turn out for the classical girl power of The Boston Trio and a program of Beethoven Archduke Trio, Ellen Taeffe Zwilich Piano Trio (1987) and Dvorak ‘Dumky’ Trio in E Minor. 3pm. Snow date: January 29. $20, $10 stu-dents. Westport Point United Method-ist Church, 1912 Main Road, Westport Point. 508-636-2036, www.concert-satthepoint.org.

January 28Pump up the volume with Opera Prov-idence, as they perform Fate and For-tune accompanied by appetizers, des-serts and wine, and a chance for you to break out some of the new duds you got for Christmas. 6:30-8:30pm. $40, $35 members; couples: $70, $60 members. Blithewold, 101 Ferry Road, Bristol. 401-253-2707, www.blithe-wold.org.

January 30Cast a line to the East Bay Anglers Fishing Expo, where the only tackle you’ll have to worry about is your box, not what’s going down in the NFL, because the kind organizers chose a game-free weekend. 11am-5pm. $15 advance purchase tickets only, by mail or online. Barrington High School, 220 Lincoln Avenue, Barrington. http://rifishshow.com/eba/.

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Jill Lamere’s very name al-most guaranteed she would have to write and illustrate children’s books inspired by her own children. “Lamere” means “mother,” and a slight variation of the phrase means, “the sea” and “animal” in French. The Barrington art-ist, 38, has lived in the Ocean State and has been inspired by her children Jack and Olivia, two cats, Nola and Cody, and two miniature frogs, Swimmy and Squirtle (and husband John), for al-most a decade now.

“My kids and pets are number one,” says the author/illustrator of The Wish-ing Star and The King’s Crown. “Chil-dren live in such a magical world when they are playing. I love to watch it and be a part of it. My children have defi-nitely inspired my characters, for sure.”

The Ithaca College grad and “forever graduate student of graphic design,” with multiple course work at RISD, still has very strong memories of her own childhood. “I was truly afraid of the dark as a kid and would have loved to have a glow-in-the-dark ‘Wishing Star’ to hang over my bed at night to pro-tect me,” Jill recalls. “My biggest inspi-ration came from my daughter though. As a baby in her high chair, I gave her a copy of The Wishing Star to play with and she tried to put it on her head and wear it as a hat. So I thought, ‘Ah ha! How about if I make a book that turns into a hat? So, along came The King’s Crown. It was a bit of a process as my first prototype was made out of book board material. When my kids tried it on they cried, ‘Ouch!’ So, it evolved into a bath book.”

Since bunnies, dogs, bugs and mon-sters have been done to death, Jill doesn’t think in terms of story or char-acter, but of usage. “I start with a con-cept of what I want the book to ‘do,’ or what else I want it to ‘become,’” she explains. “Then, comes the story, and, finally, the art.”

She hopes to stand out from the usual crowd by bringing books to the table that are unique, dimensional and fun. She describes her style as “whim-sical and colorful.”

Her five top children’s books? “Pick-

le-Chiffon Pie by Jolly Roger Bradfield is my favorite children’s book of all time. I think he is the most clever, cre-ative storyteller for kids and I love his art as well. It is very ‘60s advertising style art, simple with some elaborate details. Some pages were just black and white line art and others were fully colored in. I loved that element of surprise.

“My second and third favorite chil-dren’s books are also by Jolly RB: The Flying Hockey Stick, and Benjamin Dil-ley’s Thirsty Camel. My fourth favorite is Dr. Seuss’ The Grinch, and my fifth is The Very Hungry Caterpillar by Eric Carle. I love his illustration style and how his books are well-designed,” she says.

Jill created her own graphic de-sign/publishing company out of “sheer frustration,” when two of her books, Upside Down and The Wishing Star, didn’t make the final cut at es-tablished publishing houses, despite great feedback.

“So I thought to myself, I am do-ing the writing, illustrating and fi-

nal graphic design production. Why not hire an editor or two to get the books into top shape, find an afford-able printer and do this thing myself?” Jill remembers. “It has been quite a journey and I loved it. I love to make the books, but I don’t like to go out and promote my own work and sell them. Alas, I find myself drawn back into the graphic design world and have been designing new identities, logos, signage, etc. for some new businesses in Barrington. I really enjoy this type of work. I have been creating a lot of large mixed media landscape paintings as well.”

There may be just one more book to do on the horizon, however. Her son Jack and his friend Lock have been collaborating on a story of their own, about a pig, called, President Pork Chop. “I’m looking forward to seeing that one,” Jill exclaims.

To learn more about Jill and her new design business, Minikin Studio, which combines all of her interests, go to www.minikinstudio.com.

Gallery Artistry by Jamie Merolla

Drawing Up PlansWhen is a children’s book more than just a book?

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Learn more about MB, an early learning through grade 12 school on the East Side, at our next Open House. Meet faculty and students and witness the pursuit of excellence and other hallmarks of Quaker education. Please stay to hear our award-winning upper school ensembles (wind & percussion) in concert after Open House, taking place at 4:30 in the Waughtel-Howe Field House.

Attend OPEN HOUSE at Moses Brown SchoolSunday, January 9, 20111:30 - 4:00 p.m.

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Moses Brown School775 girls & boys early childhood – grade 12 250 Lloyd Ave., Providence

Gallery Calendar by Dawn Keable

Start Your Engines January 27-30Kick a tire or two at the Northeast International Auto Show. Okay, maybe not literally. Those steel-toed winter boots you’re sporting could do a bit of fender damage if your accuracy were slightly off. You certainly don’t want to be asked to leave before you gather enough information from each of the major auto manufacturers, spread out over two levels, to help in your decision. While these parked prospects can assist in narrowing the field quickly without trudging through snow banks from lot to lot, you’re not going to be able to get a highway type test drive within the Convention Center. But nothing says that you can’t ask one of the sales reps to get in the backseat and recreate the experience. January 27-28: noon-10pm, Janu-ary 29: 10am-10pm, January 30: 10am-6pm. $9, $6 seniors, $4 ages 7-12. Rhode Island Conven-tion Center, One Sabin Street, Providence. 401-458-6000, www.motortrendautoshows.com.


Just Add Water by Rebecca Baruzzi

It’s January and winter is in full swing. I am officially going crazy from being cooped up inside playing the same board games over and over again. It’s time to go outside.

But man, it sure is cold out there. Last spring I climbed Mt. Washington and was pretty miserable because I was unprepared for the weather at the top. I overheard someone from a professional trekking group (that’s how he sounded anyway) say, “There’s no such thing as being too cold – there is just being unpre-pared.” As my teeth chattered, I si-multaneously thought about wheth-er or not I would have to amputate my hands and feet due to frost bite, and that this guy was a jerk and also

probably right.Today I will dress warm, get some

fresh air and some exercise.I layer on my thermals, jeans, wa-

terproof pants, flannel shirt, sweater, vest, jacket, snowboarding gloves, hat and scarf, two pairs of socks, and then pull on my boots. Now that I look like the kid from A Christmas Story (“I can’t put my arms down!”), and am feeling un-athletic and pretty lethargic, it’s time to test my ability to manipulate my body into pirouettes and fancy one-leg-up ma-neuvers in the ice skating rink.

Besides the excessive layering, another inhibitor of greatness is the rental skates. When I put them on it’s as if I have no ankles or anything sup-

portive in the area that connects my feet to my legs. Where do they get these? Were they ever brand new?

I make my way to the rink like Gumby after a few drinks. When skate hits ice I grab for the side sup-port and walk my way around the first lap. Damn all those slow kids that have the same strategy – it re-quires a bit of finesse to leave the wall long enough to pass them and then grasp for safety once again on the other side.

Now it’s getting hot. I have a lot of padding, uh, layers, on. I start to strip it off and leave it at various places along the wall. When I’m at my most vulnerable some showoff hotshot flies by me at what must

be about 90 miles an hour. Thinking he’s on a collision course, I jump out of his way and throw myself to the ground. It’s pretty painful to me, and amusing to others (evidenced by the giggling coming from the voyeurs on the other side of the wall).

Twenty minutes total and my an-kles, rear end and pride are all pretty wounded. I make my way back to all of the gear that was shed, return my skates and buy a hot chocolate to enjoy while watching other skaters biff as badly as I did. From this side it actually is pretty funny.

Now that I got my fresh air and ex-ercise, I can once again go home and get into hibernation mode. Board games anyone?

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The Bay January 2011