Download - TASTE Magazine - February 2014
Volume 1 Issue 1Complimentary
PAULY PENTA’SITALIAN DELI
A & J BAKERYGLUTEN-FREE
YACHTCLUB SODA
BOTTLING UP
TASTE 2014 FRONT/BACK.indd 1 2/3/14 9:12 PM
Hot & Cold Sandwiches • Prepared Foods • Soups • SaladsGourmet Coffees • Cold Cuts • Bakery Items • Full Service Catering
1290 Mineral Spring Ave • North Providence • RI • 02904Tel: 401-722-3222 • Fax: 722-0300
e-mail: [email protected]
SANDWICH MENU CATERING MENU
ENTRÉES• Eggplant Parm • Meatballs • Sausage, Peppers & Mushroom• Sausage, Potatoes & Peppers • Ravioli Marinara • Penne Marinara• Ravioli Pink Sauce • Penne Pink Sauce • Cheese Tortellini Alfredo • Meat Lasagna • Veggie Lasagna • Baked Penne • Stuffed Shells• Manicotti • Cavatelli & Broccoli • Chicken Marsala • Chicken Cutlet Parm • Chicken Cutlet Caprese• Italian Bone-In Chicken Breast • Stuffed Chicken Breast• Chicken Cacciatore • Grilled Chicken & Broccoli • Chicken Piccata• Chicken Francese • Boneless Rib-Eye Roast • Beef Tenderloin Roast• Sirloin Roast • Boars Head Hams • Veal Marsala• Veal, Peas & Mushrooms • Veal, Pepper & Mushrooms • Veal Parm• Baked Scrod • Bones less Pork Loin with gravy• Grilled Pork Tenderloin• Grilled Lemon Pepper Chicken with Artichokes & Dun Dried Tomatoes• Grilled Sirloin Steak with Peppers, Mushrooms & Onions
SPECIALTY SANDWICHES• Grilled Chicken • Veal & Peppers • Prosciutto• Grilled Italian Sausage • Fresh Mozzarella • Rabe & Provolone• Italian Sausage • Red peppers and Provolone • Prosciutto• Grilled Sirloin Steak • Chicken Cutlet
HoT SANDWICHES• Meatball • Sausage • Chicken Cutlet Parmigiano• Real Veal Cutlet Parmigiano • Eggplant Parmigiano• Chicken Cutlet
CoLD CUT SANDWICHES• Italian • Roasted Turkey Breast* • Roast Beef* • Corned Beef* • Baked, Boiled or Honey Ham* • Pastrami* • SalamiHot or Sweet Capicola* • Italian Ham (Prosciutto)* • Cheese * Boars Head Product. All sandwiches include your choice of lettuce, tomatoes, red onion, pickles & hot peppers Sandwiches come on Hard or Soft Torpedo Rolls. For large sandwiches we also have wraps
If you would like us to make something special,
please ask!
We would love to cateryour memorable event.
Let us do the work for your party! Delivery minimum
$300 purchase!
TASTE 2014 FRONT/BACK.indd 2 2/3/14 9:14 PM
3V o l u m e 1 I s s u e 1 T A S T E
C O N T E N T S
DINO COPPOLINOPublisher
JANELLE TARNOPOLSKIProduction Manager
ALEXANDRA GAUTHIERSenior Account Manager
KELLY MARTINSales and Advertising
DANA BROWNWriter/Photographer
DISTRIBUTIONMid-state delivery
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TASTE is supported solely by advertising dollars. If you enjoy our product and would like to see the magazine grow and prosper, visit any advertisers and businesses
in our communities. Keep your dollars working at home and eat local.
A & J Bakery makes gluten-free the way to be
Pauly Penta offers a delightful Italian deli
Yacht Club Soda bottles up a family tradition
Of crafts and drafts at Picasso’s Pizza & Pub
4
6
8
Eat to your heart’s content By Karen Zangari
Cherries can add flavor to desserts
Ciao Italia offers taste fresh from the oven
Best foods for Valentine’s Day
14
16
17
10 18
C G L P r i n t i n g , L L C
6 4 0 G e org e Wa s h i n g t on H i g hw ay, Su i t e 1 0 3 , L i n c o l n , R I p h : 4 0 1 . 8 3 7 .0 3 2 8 e m a i l : t a s t e r h o d e i s l a n d @ g m a i l . c o m
4 T A S T E V o l u m e 1 I s s u e 1
Life is good for Amy and Joe Hitzemann, owners
of Cranston’s A & J Bakery, Rhode Island’s original
100% gluten-free and allergen friendly bakery. Since
establishing itself as a gluten-free business back in 2006,
the business has boomed with the food industry trending
towards allergen friendly products.
Joe has been in the industry since the age of 15. Wife
Amy has also been the industry since the age of 15 and
holds several Masters degrees, as well as a Bachelors
in Food business Management and Associates degree
in Pastry. The business had originally opened as a
regular bakery back in 2006. After many inquiries from
customers about gluten-free products, Joe decided to
make the leap into an untapped market here in the New
England area. The result has turned A & J Bakery into a
Rhode Island staple among food and pastry enthusiasts
and set them up as a major player in the New England
gluten-free market. “We’re the only business that is 100%
gluten and nut free. All of our products are allergen
friendly and made on the premises. We have products
that are free of all allergens, free of some allergens and we
also carry vegan products. Whatever your food allergy is,
we can work on something for you.”
The business originally started out with 1000 sq. ft. of
storefront back 2006. Already they’ve tripled that out to
3000 sq. ft. and are looking to expand to as large as 8000
sq. ft. “We’re bursting at the seams,” Joe commented.
“Gluten-free is becoming a big industry and we need the
space to accommodate the growth in business.”
A & J already has established relationships with local
food and grocery giant Dave’s Market, who sells several
of their products at seven different locations. Their other
business clients include Back to Basics in East Greenwich,
Healthy Haven in Tiverton, The Good Seed in Seekonk,
Massachusetts, Santa’s Village in New Hampshire and
several businesses in Pennsylvania to name a few. Joe
A & J Bakery makes gluten-free the way to be
By Janelle Tarnopolski
5V o l u m e 1 I s s u e 1 T A S T E
currently has a project in the works with Disney as well.
In addition to bakery products, the bakery also sells
pizzas, soups, lasagna, pastas, pasta salads and crackers
to name a few, all of which are gluten-free and allergen
friendly. Local restaurants and eateries such as The
Melting Pot and Trinity Brewhouse and Restaurant
purchase their products. In addition, many local schools
use only A & J products at their schools to accommodate
student allergies.
Joe is always searching out for new products to add to
the business’ repertoire. “I’m always looking out for new
products,” he commented. “Part of being a successful
business is to keep current on new trends to stay ahead of
the curve.”
The business’ unique products have also attracted a lot
of international attention, one of which is A & J Bakery’s
signature gingerbread house. “The gingerbread house is
100% free of all major allergens. It’s nut, gluten, egg and
dairy free. We ship to as far as Germany and Australia.”
Safety of customers and prevention of cross
contamination is the top priority to Joe and Amy. “Safety
of our customers is our number one concern. Our
products are free of contamination and stores that sell our
products also held to a high standard to ensure customer
safety and satisfaction.”
A & J Bakery is located at 1458 Park Avenue, Cranston
and is opened Monday to Friday 9:00 am to 6:00 pm,
Saturdays 9:00 a.m. to 5:00 p.m. and closed on Sundays.
For more information, please call (401) 228-8696 or visit
their website at www.aandjbakery.net.
A&J Bakery
1458 Park AvenueCranston
(401) 228-8696www.ajbakeryri.com
• Home of the world’s best biscotti
• 100% peanut & tree nut free products
• Nut & gluten free product line
• Nut, egg & dairy free product line
A & J Bakery is
also famous for
it’s biscotti. all day delivery
401-724-23201525 old louisquisset pike
lincoln, ri
let us cater your next eventmonday - saturday 11 am - 10 pm
sunday 12 pm - 9 pmfax: 401-726-7539
www.herculespizzaworks.com
located next to the ri state police, across fromtwin river side entrance & 1 mile from ccri lincoln
6 T A S T E V o l u m e 1 I s s u e 1
The family gathers around the
table, chats, hovers and munches
on tomatoes and mozzarella, Italian
cold cuts and party meatballs. Just
waiting for a main course like
lasagna, eggplant parmesan, sauteed
chicken marasala, or even a boneless
tenderloin roast. Pauly Penta’s
Gourmet Italian Deli does it all.
The snow is falling outside. Inside
is nice and warm. Everyone takes off
their jackets and hangs out with the
family, laughing and joking. There’s
nothing like Italian soul food to
stimulate the spirits.
The Penta’s Deli offers an
expansive catering menu for any
occasion.
A year after Pauly Penta opened
up a small shop on Mineral Spring
Ave. just off the Louisquisset Pike
in, he started winning awards
from magazines like the Observer,
Yankee Magazine, and Rhode Island
Monthly. He has received praise for
his authentic, fantastic food. A hands
on owner for over fifteen years, he’s
spent his lifetime in the kitchen.
The Deli has a comfortable,
familiar atmosphere. It’s like walking
into another room of your house
that you didn’t know was there.
The people are warm and inviting.
Smiling because they know they
make delicious food and work for
an honest guy. You can see it in his
hazel eyes.
For something low key, share
some finger sandwiches and
bruschetta with coworkers on an
afternoon break. Order up chicken
wings and sandwiches.
The Italian Deli isn’t just a place
to order a big dinner or food for
an event. It’s also a cozy place to
grab a calzone, or a slice of grilled
or gourmet pizza, a hot or cold
grinder, a soup or salad. Daley
specials are posted on their website:
paulypentasdeli.com. To subscribe
to their mailing list, email pp@
paulpentasdeli.com.
Stop by and enjoy the warmth
as the seasons grow cold. Sit down,
have an espresso and a biscotti while
the snow falls outside the window
late in the afternoon, or come for
the energy of lunchtime, the sun
brightening the store front, casting
an appetizing light on the bowls of
olives, salad or plates of stuffed pasta
or pork loin. Eating good food made
by good cooks.
Pauly Penta offers a
delightful Italian deli
By Dana Brown
7V o l u m e 1 I s s u e 1 T A S T E
BreakfastMexican Omelet • Italian Omelet • Fresh Basil and • Tomato Omelet • Hash and Eggs
Steak and Eggs • Texas French Toast Pancakes • Eggs Benedict • Eggs Florentine
Daily lunch & Dinner specialsMeatloaf Dinner • Shepherd’s Pie • Homemade Chicken Pot Pie • Hot Open Roast Beef Dinner Grilled Marinated Chicken
Real Turkey Dinner (Thursday) Fish & Chips (Wed and Fri) • Pasta Specials
350 Atwood Avenue, Cranston 942-9534 HOURS: 6 am - 8 pm Monday - Friday, 6:30 am - 2 pm Saturday, Sunday 7 am - LATE NIGHT
Friday & Saturday 11 pm - 3:30 am
Celebrating 28 yrs! Come in and see our new look!
SALADSSOUPS
SANDWICHESPIZZAPASTA
CHICKENVEALBEEF
PORKENTRÉES
FAMILYSTYLE DINNERS
HOT FOODS
COLD PLATTERS
HOT & COLD BUFFETS
PIES
CAKES
PASTRIES
AND MORE!
WE’RE BACK!! 1025 NOW OFFERING CATERING FOR ALL OCCASIONS
1031 PLAINFIELD STREET, JOHNSTON, RITEL: 401-944-1025 • FAX: 401-490-2111
MONDAY - FRIDAY 10 AM - 6:30 PM • SATURDAY 10 AM - 5 PM • SUNDAY 9 AM - 4 PM
8 T A S T E V o l u m e 1 I s s u e 1
Nearing their centennial
anniversary, Yacht Club Soda, the
official soda of Rhode Island, has been
bottling up soft drinks since 1915. Over
six generations and two families, this
local pop producer is run by John
and Mike Sgambato. Together, they
operate the washing, filling, mixing
and labeling machine lines; deliver
their products to local restaurants and
businesses; and represent themselves
and their unique drinks at local
farmer’s markets.
Just after the turn of the twentieth
century, the business was founded by
the Sharp family, who brought over
the name Yacht Club Soda from a
bottling company in England. In 1935,
John and Mike’s Grandfather, John,
started to work for the Sharps. By 1940
he was managing the company. In
1960, John and his son Bill bought the
venture from the Sharps. It’s been in
the Sgambato family ever since.
At the production center in
Centredale, RI, they keep the
operation simple, fresh and clean.
The water they use for their receipt
is welled through bedrock 180 feet
beneath the building. The temperature
of the water, 45 degrees, allows it to
be carbonated without further cooling
equipment, and the chemical makeup
of the water doesn’t require additives
in the carbonation process.
The syrup is made onsite the same
Yacht Club Sodabottles up a family tradition
By Dana Brown
9V o l u m e 1 I s s u e 1 T A S T E
day the soda is mixed and bottled.
Only fine grain pure cane sugar is
used, not high fructose corn syrup.
The machines that churn
everything out were bought between
the 1940’s -50’s. This means that the
Sgambato’s have been using the same
procedures to make their soda for
decades. By mixing the same day, and
using no preservatives they are able to
cut down on waist.
Only glass bottles are used.
Returning bottles is encouraged. “Re-
use is the best form of recycling,” says
John Sgambato.
For years, Yacht Club Soda has
been a green company. In the
nineties, they struggled, fighting the
larger consolidating soda companies.
In the past ten years, especially the
last five, the market has come around
to what they’ve been doing all along,
focusing on locally produced, green
products.
“People want something worth
while,” says John. “They’re willing
to spend a few more pennies to get
something with more quality. You can
see it by looking at the ingredients.
There are 5, not 35.”
John personally spent a year and
20- 25 batches perfecting the most
recent flavor: Ginger Beer, a hearty,
full flavored, spicy soda. “It takes me
a long time to settle on a flavor,” he
says. The soda was sampled at local
restaurants until he found a flavor that
everyone liked.
The Sgambato’s work with local
schools along the lines of donations
and drives.
“We do as much as we can to help
out the community,” says John.
Recently, they adopted a new label
designed by the RISD student, William
Van Lancker. Each bottle now sports
an emblematic anchor, representing
the coastal history of the state that has
harbored their flavors.
A variety of flavors are available.
From classic Cola, to mellow Root
Beer. From clear seltzers to Pineapple
soda that tastes like a freshly picked
fruit from the beaches of Puerto Rico.
Lemon-Lime, Orange, Ginger Ale,
Cream, Cherry Cola, Tonic, Grape and
Sarsaparilla are just some of the flavors
the Sgambato family has been mixing
up for decades.
Yacht Club Soda can be found at
local restaurants and shops up and
down the east and west bays, all
around Providence and Newport and
at expanding locations throughout the
state.
John and Mike personally
represent their soda at the Farm Fresh
farmer’s market in Hope Village,
Pawtucket every Saturday throughout
the year as well as the Hope St.
farmer’s market in the summer.
For further information Yacht
Club Soda can be found on
facebook, twitter and their website:
yachtclubsoda.com.
436 Atwood Avenue, Canston
“We Match All Competitors Advertising”
Monday - Saturday 9:00 am - 10:00 pmSunday 12:00 - 6:00 pm
• Gift Certificates• Holiday Gift Baskets• Fine Wines & Liqueurs• Seasonal Cordials
WINESEMINARS
Every 3rd Thursdayof the month
Great Selection of Fine Cigars,
Lightersand Cutters
10 T A S T E V o l u m e 1 I s s u e 1
On April 2, 1997, Picasso's Pizza first
opened it's doors at 2323 Warwick Av-
enue in Warwick. In 1999, the location
expanded to include a pub and the rest,
they say, is history. The Retro A Tobacco
Bar opened four years ago.
Known for it's award-winning pizza
and outstanding customer service,
Picasso's has become a staple and a fa-
vorite watering hole for many locals. Pi-
casso's great food and friendly staff have
helped to boost the pub's popularity.
It's also been voted "The Best Place to
Watch Sports" by the Providence Pheo-
nix. Many locals descend on the bar
to watch the Sox, Celtics,
Patriots and various other
sporting events, including PPV
events. If it’s on TV, it can be watched
at Picasso’s. All packages are available.
Also a large draw amongst local sports
enthusiasts is the PC Friars.
The Pizza and Pub hub also be-
came a popular spot due to it's various
monthly tasting events, karaoke every
Thursday and Sunday night and a DJ
every Friday and Saturday night. Every
other Satuday night, a musician enter-
tains patrons at dinner time. Picasso's is
a place that has something for everyone.
With 16 beers on tap, daily drink
and shot specials, it’s easy to see why
Picasso’s is a popular watering hole.
The Retro bar has six hookahs
and 8 selections of hookah tobacco.
Hookahs may be purchased for $15.
Also sold is a variety of 15 cigars at
reasonable prices. Tables also have
play station and trivia on every TV
right at your table.
Manager/Event Co-ordinator Re-
ena Gleason, has been with Picasso’s
for 8 years and is been behind the
planning and running of events.
“These events are always a big draw.
We also offer free pool and darts at all
times. It’s a very popular spot.”
Sunday, January 26, Picasso's
hosted a Craft Beer Tasting event in
the Retro A Tobacco Bar, a tobacco
and cigar bar attached to Picasso's
Pizza and Pub. Patrons were invited
to sample 20 different beers and
drafts to help the bar determine
which beers to add to the menu. Each
sample Local beverage distributors rep-
resented at the event were Rhode Island
Distributing, Horizon Beverage and
McLaughlin & Moran Inc.
Patrons sampled all 13 beers from
one menu and chose 2 additional beer
samples from several other menus. In
addition, patrons were treated to a pizza
buffet featuring
Picasso’s has some exciting and
fun events planned for the upcoming
months.
On February 22, Picasso’s will be
hosting a Wine tasting event. Tickets are
$20. Also starting in February, desserts
will be served with the selection chang-
ing monthly.
In March, there will be a Scotch, Bor-
bon and Cigar tasting event. On March
11 at 6:30 pm, Picasso’s will be hosting
the highly popular Drink and Dabble:
Charlie Hall’s Travelling Art Party. Tickets
are $25. March 29, Picasso’s will be host-
ing the Meatball Comedy show. Tickets
much be purchased for this event at the
bar in advance. Trivia nights will be on
Thursday nights beginning in March.
Stop in for good food and good
company at Picasso’s Pizza and Pub at
2323 Warwick Avenue, Warwick. Phone
401-739-5030 for pick-up and delivery.
For more info on upcoming events
at Picasso's, contact Reena Gleason
at 401-739-5030 or email reenaerin@
gmail.com.Retro bar employee Mike Fratus serves up
some beer samples to patrons.
11V o l u m e 1 I s s u e 1 T A S T E
While adopting an eco-friendly lifestyle might seem
like a major commitment, many people find such an en-
deavor is far easier than they initially expected, as some
relatively minor modifications here or there can make a
substantial impact on the environment.
One of the easiest ways to go green is to make more
eco-friendly choices at the grocery store. Shopping for
and preparing meals can be done in an eco-friendly
way, and men and women will be happy to know they're
not only making changes that benefit the planet but
their personal health as well. Here are some ideas for
going green at the grocery store that do not require a big
commitment.
* Begin in the produce aisle. When shopping for
produce, stock up on plenty of organic fruits and veg-
etables, which are now readily available at many gro-
cery stores. Stick to organic for the "dirty dozen" foods,
those which are the most likely to have high levels of
residual pesticides and herbicides. Even produce that is
not labeled "organic" may be organic. To determine if it
is, look at the sticker codes on the fruits and vegetables.
A four-digit code means it was conventionally grown,
while five-digit codes starting with an eight indicate
genetically modified food. A five-digit code starting with
nine indicates the item is organic. While
shopping, ask the produce manager if
the store sells locally grown produce,
and purchase only those products when
they are available.
* Buy only what you need. Shoppers
are often tempted to go from aisle to
aisle, buying items they both need and
don't need. Caving in to such temptation
can be wasteful unless items purchased
have long shelf lives. Before visiting the
store, make a shopping list and stick with
it. Not only will you save money, but you
will avoid throwing out spoiled foods as
well.
* Purchase store-made items. If
you're looking for deli meats or bread for
dinner, visit the stores' bakeries, kitch-
ens and delis, where employees cook
foods right inside of the supermarket, a
practice that cuts down on shipping of pre-made frozen
foods produced elsewhere. Many stores carry their own
homemade breads, cakes, doughnuts, dinner entrees,
and sandwiches.
* Ask questions in the meat department. Don't be shy
about asking store butchers where the beef and chicken
for sale comes from. If the meat and poultry is not locally
raised and all-natural, look for alternatives in the store or
shop elsewhere.
* Shop only the perimeter of the store. Many stores
stock dietary staples along the outer edges of the store.
The interior bulk of the store contains packaged, pro-
cessed foods that are not as eco-friendly.
* Buy in bulk whenever possible. Stock up on staples
like toilet paper and other items. Bulk items are pack-
aged together, which reduces the amount of packaging
needed. Separate meat and poultry into smaller portion
sizes at home before freezing.
* Bring reusable tote bags. Even though many plastic
shopping bags are made from recycled materials, many
of these bags end up in the trash after use. Reusable
cloth bags are more eco-friendly. Just be sure to wash
them frequently so you clean them of any bacteria that
may accumulate over time.
How to go green at the grocery store
Eco-friendly shoppers can focus on organic items, including produce, to
decrease their carbon footprints.
12 T A S T E V o l u m e 1 I s s u e 1
Local Eateries
CranSton
a & J Bakery: A family-owned and operated Nut and
Gluten Free bakery with more than 25 years of combined
experience. Open Monday thru Friday 9:00 am - 6:00
pm and 9:00 am - 5:00 pm. 1458 Park Ave, Cranston, RI
02920 (401) 228-8696 www.ajbakery.net
atwood Wine & Spirits: A family-owned and operated
liquor store that carries a wide range of fine wines. Open
Monday thru Saturday 9:00 am - 10:00 pm and Sunday
12:00 pm - 6:00 pm. 453 Atwood Ave, Cranston, RI 02920
(401) 944-6900 www.atwoodwinespirits.com info@at-
woodwine.com
Harriet’s Kitchen: This popular diner has an exten-
sive breakfast and lunch menu with rotating daily and
seasonal specials. Open Monday thru Saturday 6:00 am
- 8:00 pm and Sunday 7:00 am - 2:00 pm. 350 Atwood
Ave, Cranston, RI 02920 (401) 942-9534
HarMonY
Chester’s: The menus vary from children’s to adult’s and
have all different kinds of food to try. Open Monday thru
Saturday 11:30 am - 11:30 pm and Sunday 8:00 am - 11:30
pm. 102 Putnam Pike, Harmony, RI 02829 (401) 949-1846
www.chestersrestaurantri.com
HarrISVILLE
Wright’s Farm: With a banquet restaurant and gift
shop, this local staple has something for everyone. Open
Thursday and Friday 4:00 pm - 9:00 pm, Saturday
12:00 pm - 9:30 pm and Sunday 12:00 pm - 8:00 pm.
84 Inman Rd, Harrisville, RI 02830 (401) 769-2856 www.
wrightsfarm.com
JoHnSton
Ciao Italia: A local favorite known for fresh breads, pas-
tries, pies, pizza, homemade specialty cakes and espresso
to go. Open Tuesday thru Saturday 8:00 am - 6:00 pm
and Sunday 8:00 am - 2:00 pm. 269 Greenville Ave,
Johnston, RI 02919 (401) 232-3300
Ciao ItaliaCookie trays, Italian bread,
zeppoles, party trays, cheese cakes We are your full service Italian Bakery!
269 Greenville Avenue, Johnston(401) 232-3300
Rhode Island
CALLING ALL
RECIPES
Submit your favorite recipes to usand we will print them in the next
edition of TASTE. Send with a picture to:
TASTE640 George Washington Highway, Suite 103
Lincoln, Rhode Island 02865or email [email protected]
TASTERhode Island
13V o l u m e 1 I s s u e 1 T A S T E
Food TrucksMijos Tacos@mijostacos
Mama Kim’sKorean BBQ@MamaKimsbbq
Fugo@FugoFoodTruck
Noble Knots@NobleKnots
Sprout!@SproutTruck
Paco’s Tacos@PTacosMobile
Poco Loco@pocolocotacos
Joedega@joedegacoffee
Rocket Street Food@rockettruck
Plouf Gastronomie@ploufplouftruck
Sugarrush@sugarrushtruck
Eddie’s BBQ@EddiesBBQ
FanCheezical@FanCheezical
Acacia Cafe@AcaciaFoodTruck
Radish@whereisradish
Championship Melt@ChampMelt
Lotus Pepper@LotusPepper
Clam Jammers@CJammersTruck
Panino Express@paninoexpress
Providence Juice Co.@pvdjuiceco
Mootza deli@mootzadeli
It’s Salad Man@ItsSaladman
Portu-Galo@PORTU_GALO
Lady Copacabana@CopacabanaLady
Chez Pascal@ChezPascal
Like No Udder@LikeNoUdder
Roxy’s Lobster@ROXYSLOBSTER
Local Eateries
JoHnSton
Lombardi’s 1025: Over 50 years of catering excellence.
Open Monday thru Friday 10:00 am - 7:00 pm, Saturday
9:00 am - 5:00 pm and Sunday 9:00 am - 2:00 pm. 1031
Plainfield Street, Johnston, RI 02919 (401) 944-1025 www.
lombardis1025.com
ocean State Sandwich Company: Proudly serving fresh
locally made sandwiches, soups, and salads as well as de-
licious catering offerings. Open Monday thru Friday 10:00
am - 6:00 pm and Saturday 10:00 am - 3:00 pm. 1345
Hartford Ave, Johnston, RI 02919 (401) 282-6772 www.
sandwichri.com
LInCoLn
Hercules Pizza Works: A local favorite known for fresh
breads, pastries, pies, pizza, homemade specialty cakes
and espresso to go. Open Monday thru Saturday 11:00
am - 10:00 pm and Sunday 12:00 pm - 9:00 pm. 1525 Old
Louisquisset Pike, Lincoln, RI 02865 (401) 724-2320
nortH ProVIdEnCE
Pauly Penta’s Gourmet Italian deli: All food is made
fresh to order and excellent service offered at a competi-
tive price. Open Monday thru Friday 7:00 am - 6:30 pm
and Saturday 7:00 am - 5:30 pm. 1290 Mineral Spring
Ave, North Providence, RI 02904 (401) 722-3222
ProVIdEnCE
Caserta Pizzeria: Pizza made fresh daily from only the
finest ingredients. Open Tuesday thru Thursday 9:30 am
– 10:00 pm, Sunday 9:30 am – 10:00 pm and Friday and
Saturday 9:30 am – 11:00 pm. 121 Spruce St, Providence,
RI 02903 (401) 621-3618 www.casertapizza.com
WarWICK
Picasso’s Pizza and Pub: Local favorite for good food
and good times. Open Monday thru Friday 11:00 am -
1:00 pm and Saturday and Sunday 11:30 am - 1:00 pm.
2323 Warwick Ave, Warwick, RI 02889 (401) 739-5030
www.picassosrocks.com
14 T A S T E V o l u m e 1 I s s u e 1
Did you know that February is not
just about flowers and valentines, it’s
also National Heart Month? What a
great time to start making changes to
take care of your own heart!
Heart disease is the leading cause
of death for men and women in the
United States. The Centers for Dis-
ease Control and Prevention (CDC)
estimate that Americans suffer
715,000 heart attacks per year and that
600,000 people die from heart dis-
ease each year (that’s 1 out of every 4
deaths). While there are some risk fac-
tors you can’t change, such as your
age or family history, you can work
on quitting smoking, increasing your
physical activity level, maintaining a
healthy weight, and making changes
in how you eat.
The DASH (Dietary Approaches to
Stop Hypertension) Eating Plan and
the Mediterranean Diet are consid-
ered among the healthiest ways of
eating. In both, the focus is on eat-
ing plenty of vegetables and fruits,
legumes (beans), nuts, seeds, fish,
whole grains, low-fat dairy, and using
unsaturated oils, especially extra vir-
gin olive oil (EVOO), while decreasing
intake of sodium, red meats, butter,
whole-fat dairy, and trans fat.
This way of eating is rich in potas-
sium, magnesium, calcium and fiber
and reduced in sodium, cholesterol
and saturated fat, all of which helps
to control blood pressure and is heart
healthy. It’s a tasty way of eating, too!
What would a typical day look like?
Eat to your heart’s contentBy Karen Zangari, Registered Dietitian
15V o l u m e 1 I s s u e 1 T A S T E
Breakfast could be whole oats with almonds, fruit and
non- or low-fat milk, or whole-grain toast with peanut
butter and a Greek yogurt.
Lunch might consist of lentil or bean soup with half an
Italian tuna sandwich – the tuna mixed with olive oil and
vinegar and chopped vegetables on whole grain bread, or
grilled chicken on a salad with chick peas, toasted nuts,
olive oil and vinegar.
Healthy snacks could include a small fruit with either a
low-fat yogurt or a handful (10-12) of unsalted nuts.
Dinner would focus on vegetables – at least half of
your plate should be full of vegetables, drizzled with olive
oil, alongside salmon or other fish, poultry or tofu, and just
a quarter of your plate with grains – perhaps whole-grain
couscous or quinoa.
Flavor with onions, garlic, and spices, as desired, in-
stead of salt. The Mediterranean Diet can also include red
wine, but check with your doctor first. It’s recommended
that women limit themselves to one drink per day and
men to two. Five ounces of wine is considered a serving
size. If you’re looking for something sweet for dessert, try
a piece of fruit!
When eating out, ask for double the vegetables with
your meals and plan on taking half of the meal home with
you. Stay away from fried, fatty foods and keep sauces on
the side so you can control how much you have.
You may also want to consider trying at least one
meatless meal per week. Try beans and brown rice, nuts
and nut butters with whole grains, or choose soy products
like veggie burgers, meatless chili with textured vegetable
protein made from soy, or try quinoa – a seed used as
the starch with your meal that, like soy, contains all the
essential amino acids and is considered to be a complete
protein.
These changes will help you decrease your intake
of sodium and saturated fat, which is found in whole
fat dairy products, meats, and fats that are solid at room
temperature. It’s also important to try to eliminate trans fat
from your diet.
Trans fat is found in nature in small amounts, but most
of it is produced when oils are hardened up or “hydroge-
nated.” Many manufacturers used partially hydrogenated
fats for years because they were more “shelf stable” and
increased the amount of time the products could remain
on the shelf. Packaged foods like cookies, pies, popcorn,
frozen pizza, and many snack foods can be main dietary
sources of trans fat.
Research shows, however, that trans fats are detrimen-
tal to blood cholesterol levels, increasing the LDL or “bad”
cholesterol. It became mandatory to list the amount of
trans fat in foods on food labels, and many manufactur-
ers started making changes to decrease the use of partially
hydrogenated fats over the past 10 years.
Recently, though, the FDA began taking steps to pull
trans fat from their Generally Recognized as Safe (GRAS)
list, hopefully decreasing the amount of trans fat in
Americans’ diets even more. A permanent decision will be
made once the comment time on this action has passed.
The CDC estimates that reducing trans fat in the food
supply even further than it is now can prevent an addi-
tional 7,000 deaths from heart disease each year and up to
20,000 heart attacks each year.
So that’s it in a nutshell! Decrease your intake of pro-
cessed foods. Make vegetables and fruits the main part of
your meals and snacks. Enjoy fish, nuts, beans, skinless
poultry, low- or non-fat dairy, and choose whole grains
rather than refined grains more often. Grill, roast, poach,
steam, or broil foods and choose unsaturated oils like
olive oil. With your doctor’s permission, work on gradually
increasing your exercise to 30 minutes, minimum, most
days per week. And remember, good nutrition can and
should be tasty!
Karen Zangari, RD, has been a Registered Dietitian for
over 20 years. You can hear her on her radio show, “Food
First” on WOON 1240 AM Monday mornings at 9:08 AM or
on demand at www.onworldwide.com. She also provides
medical nutrition counseling at Healthway RI, which has
locations in Cranston and Greenville, RI 401-228-6010.
PRACTICE SAFESANDWICHES
1345 Hartford Avenue Johnston, RI401-282-OSSC (6772)
www.sandwichri.com
USE ACONDIMENT!
16 T A S T E V o l u m e 1 I s s u e 1
RESTAURANTMon-Sat Open at 11:30 am - Serving Sunday Breakfast
g Bridal Showersg Rehearsal Dinnersg Communionsg Baptisms
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Ask AboutOur Banquet
Menu!
Plan Your SpringParties Early!
102 Putnam Pike (Rt. 44), Harmony, RI 401-949-1846
CHECK OUT OUR NEW WEBSITE www.ChestersRestaurant.com
FREE SOUP STATIONAvailable with lunch, Monday - Friday
$13.99
Proud to say…“All Desserts madeOn premises!”
1. Pick your cut of meat (Filet, Delmonico, NY Strip)2. Pick your topping (Bourbon Glaze, Ala Mama, Blue Cheese/Garlic Butter or Plain)
3. Pick your sides (Pasta or Potato, Vegetable)4. And finally … your pick … Soup or Salad!
Thursday Night is Steak Night!Easy as 1, 2, 3 & 4!
Cherries are an unsung fruit. Though often overlooked,
tart cherries are growing in popularity as more scientific
evidence links cherries to various health benefits. In ad-
dition to containing 19 times more vitamin A than blue-
berries or strawberries, cherries are full of antioxidants
and have been used as an anti-inflammatory. The Cherry
Marketing Institute, an organization funded by American
tart cherry growers and processors, says cherries may also
provide heart-healthy benefits and could reduce post-
exercise muscle and joint pain.
While cherries are nutritious when eaten alone, they
also make for delicious additions to various recipes, in-
cluding dishes that range from sweet to savory. In fact,
cherries are quite commonplace in many popular desserts,
especially when paired with chocolate.
Enjoy the tart taste of cherries in "Black Forest Roulade,"
a rolled dessert, courtesy of "Chocolate," a collection of
recipes published by Parragon Books, Ltd.
Black Forrest Roulade Serves 8-10
1 teaspoon sunflower oil, for oiling
6 ounces semisweet chocolate
2 to 3 tablespoons kirsch or cognac
5 eggs
1 cup superfine sugar
2 tablespoons confectioners' sugar, sifted
Filling11/2 cups heavy cream
1 tablespoon kirsch or cognac
12 ounces fresh black cherries, pitted, or 14 ounces canned
sour cherries, drained and pitted
Preheat the oven to 375 F. Lightly oil and line a jelly roll
pan with nonstick parchment paper. Break the chocolate
into small pieces and place in a heatproof bowl set over a
saucepan of gently simmering water. Add the kirsch and
heat gently, stirring until the mixture is smooth. Remove
from the pan and set aside.
Place the eggs and sugar in a large heatproof bowl and
set over the saucepan of gently simmering water. Whisk
the eggs and sugar until very thick and creamy and the
whisk leaves a trail when dragged across the surface. Re-
move from the heat and whisk in the cooled chocolate.
Spoon into the prepared jelly roll pan, the tap the pan
lightly on a counter to smooth the top. Bake in the pre-
heated oven for 20 minutes, or until the top feels firm to
the touch. Remove from the oven and immediately invert
onto a whole sheet of parchment paper that has been
sprinkled with confectioners' sugar. Lift off the pan and its
lining paper, then roll up, encasing the new parchment
paper in the roulade. Let stand until cooled.
For the filling, whip the cream until soft peaks form,
then stir in the kirsch, reserving 1 to 2 tablespoons. Unroll
the roulade and spread the cream over to within 1/4-inch
of the edges. Scatter the cherries over the cream. Carefully
roll up the roulade again and place on a serving platter.
17V o l u m e 1 I s s u e 1 T A S T E
Beyond the brick arch entrance are the scents of sugary
doughs. A fresh floury aroma comes from the ovens run by
Pietro and Tina Biondi, a mother and son team. Together
they own Ciao Italia and bake golden loafs of Italian breads
and frost authentic old world pastries.
In business for twenty years, this full-scale family
pastry shop is in the Ocean State’s backyard, located in a
Johnston neighborhood where triangular signs in front of
small shops vie for attention.
They specialize in gourmet pastries from Italy. With
Tina, born in Italy, and their son Pietro, a first generation
Italian-American, kneading the dough one can feel
assured that, aside from sitting in a cafe in Naples, this
is the closest thing to the great pastries from the cultural
empire that brought us such great works of art such as
Dante’s Divine Comedy and the entire city of Venice.
One can sit in a cafe, restaurant or country club around
the thirteenth state and get their signature Almond Biscotti
–– the subtle cinnamon, smooth sugary sweetness and
airy nuttiness, rounding out the taste buds before the bitter
sip of earthy coffee contrasts the sensation. It’s the only
place to get a true Almond Biscotti.
In grocery stores, their bread sticks can be found in
flavors forged from the designs of Elio Biondi. Flavors
that no one else bakes like olive; roasted pepper; sun dried
tomato; artichoke and cheese; pizza and spinach and
cheese.
An important thing for families are the holidays. It’s a
reason to get together, have some fun and spend time with
loved ones. Getting ready for the great November feast of
thanks, Ciao Italia has signs up for their made to order pies:
apple, pumpkin, blueberry, custard and chocolate cream.
For Christmas, or any event for that matter, a gourmet
cookie tray can be arranged, or a sweet table full of
miniature pastries: ricotta cannolis, sfogliatelle, napoleons,
Russian tea cakes, brownies, lemon squares, fig squares
and others. The classic chocolate covered christmas
mostaccioli can be found on their shelves the year round.
From the old world comes old traditions. Some move
from the oven to the heart. Like the way an owner of a
business is able to master his craft and be the face to sell it.
The man standing over the counter with solid light brown
eyes, like the crusts he creates, smiling satisfied that he
knows exactly what went into his products.
His hands spread the dough and powdered the pastries.
He wakes up in the dark hours of the early morning and
works through the dawn, caring over every inch of the
fresh from scratch process of making sweets and breads
too good not to eat.
Like them on facebook or just stop by and say hello, the
heat of the hearth radiates all around, not just into the light
layers of a puff pastry.
Behind their glass display case entices anything from
the repertoire of the country that started the Renaissance
and brought all of western civilization out of the dark ages.
Seeing the light, Ciao Italia invites the little New
England state with a big heart to enjoy the love of tearing
off some bread or tasting a pastry and living with a hope
for a brighter future, where one can enjoy the world
through the sensation of warmth.
Ciao Italia offers taste fresh from the oven
By Dana Brown
18 T A S T E V o l u m e 1 I s s u e 1
Enjoying a delicious meal together
is popular for couples on Valentine's
Day. The National Restaurant As-
sociation predicts that more than 70
million Americans will visit a restau-
rant on Valentine's Day this year. This
statistic is what helps catapult Valen-
tine's Day to the second most popular
holiday for dining out, preceded only
by Mother's Day.
Restaurants love Valentine's Day as
well, but more for the profits they can
bring in and not necessarily for the
romance in the air. Many restaurants
capitalize on people's decisions to
dine out with a special menu -- one
that is often a bit more expensive
than their traditional fare. That's be-
cause price is often no matter when it
comes to impressing your Valentine.
This year, February 14 falls on a Tues-
day, typically a slow day for dining
out. So restaurants will also benefit
from added revenue on a traditionally
slow business day.
Couples browsing through Val-
entine's Day menus may want to be
selective when choosing their menu
options. Certain foods are
thought to be aphrodisiacs,
which can incite feelings
of love and passion later
on in the evening. Some
of these foods include:
Almonds: The
aroma of almonds is
purported to arouse
passion in women.
Antiquity al-
monds were also
once regarded
as fertility sym-
bols.
Asparagus: Go-
ing back to the 17th
century, asparagus
was believed to stir
up lust in women
and men. It could be
because folic acid
and a host of vitamins in the veg-
etable boost histamine production
necessary for certain components of
amorous affections.
Avocado: The shape of an avo-
cado suggests something anatomi-
cally male, which is why it is often
considered an aphrodisiac. Catholic
priests in Spain once forbade parish-
ioners from eating the fruit. It is rich
in vitamin B6 and potassium, which
can help boost energy levels and the
immune system.
Bananas: It's hard to ignore the
shape of bananas and how they may
seem sexual in nature. But it's not
the shape alone that earns them their
status as an aphrodisiac. They also
contain chelating minerals and the
bromeliad enzyme believed to en-
hance the male libido.
Figs: These fruits have long been
associated with love and fertility.
The look of figs is thought to sym-
bolize female reproductive organs,
and Adam and Eve wore fig leaves
to cover their private areas. Perhaps
the sweet taste is enough to conjure
sweet affections.
Oysters: The high zinc content of
oysters is thought to increase libido and
sperm production. Oysters are perhaps
the best known aphrodisiac food.
Make the most of a Valentine's Day
meal out by choosing foods that will
put you in the mood for romance.
Best foods for Valentine's Day
Hot & Cold Sandwiches • Prepared Foods • Soups • SaladsGourmet Coffees • Cold Cuts • Bakery Items • Full Service Catering
1290 Mineral Spring Ave • North Providence • RI • 02904Tel: 401-722-3222 • Fax: 722-0300
e-mail: [email protected]
ENTRÉES• Eggplant Parm • Meatballs • Sausage, Peppers & Mushroom• Sausage, Potatoes & Peppers • Ravioli Marinara • Penne Marinara• Ravioli Pink Sauce • Penne Pink Sauce • Cheese Tortellini Alfredo • Meat Lasagna • Veggie Lasagna • Baked Penne • Stuffed Shells• Manicotti • Cavatelli & Broccoli • Chicken Marsala • Chicken Cutlet Parm • Chicken Cutlet Caprese• Italian Bone-In Chicken Breast • Stuffed Chicken Breast• Chicken Cacciatore • Grilled Chicken & Broccoli • Chicken Piccata• Chicken Francese • Boneless Rib-Eye Roast • Beef Tenderloin Roast• Sirloin Roast • Boars Head Hams • Veal Marsala• Veal, Peas & Mushrooms • Veal, Pepper & Mushrooms • Veal Parm• Baked Scrod • Bones less Pork Loin with gravy• Grilled Pork Tenderloin• Grilled Lemon Pepper Chicken with Artichokes & Dun Dried Tomatoes• Grilled Sirloin Steak with Peppers, Mushrooms & Onions
If you would like us to make something special,
please ask!
We would love to cateryour memorable event.
Let us do the work for your party! Delivery minimum
$300 purchase!
Caserta$1OFF A Delicious
12 PIECEPIZZAWITH THIS AD!Caserta Pizzeria
121 Spruce Street, Providence (on the Hill)
Caserta PizzeriaTAKE OUT 401-272-3618
401-621-3618 or 401-621-9190A Rhode Island Tradition for Over 50 Years!
If You’re Not Eating Caserta’s - You’re Not Eating Pizza!
HOME OF THE WIMPY SKIPPY
Eat Inor
Take-Out
Plain (just tomato) .......$6.50 $13.00Cheese ..........................$8.50 $17.00Pepperoni .....................$8.50 $17.00Mushrooms ...................$8.50 $17.00Olives ...........................$8.50 $17.00Anchovies .....................$8.50 $17.00Any 2 Items ...................$8.75 $17.50Any 3 Items ...................$9.00 $18.00Any 4 or 5 Items ...........$9.25 $18.50
small6-pieces
large12-piecesPIZZA PIG IN THE BLANKET
Italian Sausage withTomato Sauce Rolled inDough .......................................$6.50
SPINACH PIES ...........$2.75
PEPPER PIGSItalian Sausage & Peppers withTomato Sauce Rolled in Dough..................................................$6.50
TASTE 2014 FRONT/BACK.indd 3 2/3/14 9:17 PM
Come for the meal… Stay for the shopping
wrightsfarm.com84 Inman Rd. | Harrisville, RI
401.769.2856credit cards accepted
Affordable family style dining where no one leaves
the table hungry
TASTE 2014 FRONT/BACK.indd 4 2/3/14 9:13 PM