the bay january 2016

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January 2016 | The BAY 3

This Month15 Resolve to Eat Well Sticking to a New Year’s diet is easier

than you think

Every Month5 Editor’s Note

9 The BuzzThe Newport Skating Center lives

to skate another season

10 On the Bay 13 Bay Views

21 Live WellA photographer’s contemporary dream

home in Bristol

22 Home Style 25 Style Connoisseur

26 Shopping 27 Whole Body

29 TasteLand and sea dining in Padanaram

31 Review 32 News Bites 33 Taste Connoisseur 35 Rhody Bites

39 GalleryStart the year off right by feeding your creativity

42 Taste TestWe hit the green smoothies hard while we’re still

psyched about our New Year’s resolutions

22

ContentsJanuary 2016

15

On the cover: Healthful dining at The Red Dory. Photography by Brian DeMello.

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Eating healthy has never been so delicious A picture perfect home in Bristol

4 The BAY | January 2016

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fresh local fish & shellfishprepared foods • fine wine • craft beers

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 ©2015 by Providence Media, All rights reserved.

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

www.thebaymagazine.com@TheBayMag

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

Audited by:Member of:

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Media DirectorJeanette St. Pierre@JeanetteSTP

Account ManagersShelley Cavoli: [email protected] DiMuccio-Darwich: [email protected]

Ann Gallagher: [email protected]

Kristine Mangan: [email protected]

Elizabeth Riel: [email protected]

Dan Schwartz: [email protected]

Kimberly Tingle: [email protected]

Stephanie Oster Wilmarth: [email protected]

Contributing WritersKeith Andrade: @AndradeK

Erin Balsa

Alastair Cairns

Claire Flanagan

Elyena “Nellie” de Goguel

Andrea E. McHugh: @NewportStyle

Jamie Merolla

Nina Murphy

Kelly Payton

Bill Rodriguez

Johnette Rodriguez

John Taraborelli: @JohnnyTabs

Cindy VanSchalkwyk

Contributing IllustratorAlison Blackwell Ashley MacLure

Creative DirectorJulie Tremaine@JulieTremaine

Digital EditorTony Pacitti@TonyPacitti

Managing EditorGrace Lentini@Gracie_NomNom

EditorCourtney Denelle@CourtneyDenelle

Art DirectorMeghan H. Follett

Assistant Art DirectorVeatsna Sok

Advertising Design DirectorLayheang Meas

Graphic DesignerKatie Leclerc

Contributing PhotographersMichael CevoliBrian DeMelloJudith Gardner

Force 4 Photography Brad Smith

InternsKelly LaskeBrad McGarry

Samantha WestmorelandKevin Patterson

Contributor

Just in time for all of our New

Year’s resolutions, our cov-

er story this month looks at

healthy ways to dine out in the

Bay (p.15). Naturally we sent

our resident foodie on the hunt.

“Believe it or not, it’s a pret-

ty easy feat,” says Managing

Editor, Grace Lentini of the op-

tions health-conscious diners

have in the area. “There was

much more than just salad.”

Grace’s passion for food

writing stems from a long, per-

sonal relationship with food. “I

can remember stirring cookie

batter with my mom as a child.

In fact, most of my favorite

memories involve cooking

with my mom and eating fam-

ily dinner.”

She continues to explore

the culinary scene and create

new food memories with her

monthly News Bites column.

Grace LentiniManaging Editor


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Editor’s Note

You spent all of December sticking to your clean eating diet, right? No Christmas cookies, no spiked egg-nog, no cheese plates, no candy canes or sugarplums? Right, neither did we. In the month when every-one is talking about resolutions, and people are hitting the gym like cra-zy, we’re talking about what you’re dreaming about: food. More specifi-cally, restaurant food. But lest you think The Bay is trying to ruin your life, our cover story this month is de-voted to healthy, light, diet-friendly deliciousness at your favorite local

restaurants. No more having to say no to dinners out for the sake of your calorie count. Take that, resolu-tions. Here’s to a safe and prosper-ous 2016.

Eating Right in 2016

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

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

Find us on FacebookReach out to us at The Bay Magazine

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Chef Steve Johnson prepares a healthydish at The Red Dory in Tiverton


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Great taste and stylish finds

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WE’vE GOt thIS

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This month we’re rolling out our newest web feature, “We’ve Got This,” where we explore those quirky happenings you’ve always been curi-

ous about. This month we join the charitable, hungover ranks for a polar plunge. Plus, we dive into the world of big blockbuster movie marathons by strapping in for 20 hours of Star Wars at the Providence Place Mall.

We’re consolidating our Instagram power. Follow us – plus our sister pubs So Rhode Island, East Side Monthly, Providence Monthly and Hey Rhody – all on one convenient Instagram feed: @heyrhody. Tag us on December 31 and let us see how you’re having the #BestNewYearEver

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The BuzzPeople and places on the Bay

The Rink ReturnsFor more than a decade the Newport Skating Center was a seasonal staple, but with the sale of the Yachting Center it looked like its future was, well, on ice. Luckily the commu-nity wasn’t about to let a local institution just melt away.

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The Newport Skating Center lives on at itslong-time location at the Newport Yachting Center


Bay ExpErimEnT

Juiced UpTaking a three-day juicereboot for a spin

Buzz on the BayConTinuEd from pagE 9

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With the sale of the Newport Yacht-ing Center in 2014, all Newport Water-front events were forced to find a new home – including the Newport Skat-ing Center. Due to a lack of funding and location, the Newport Skating Center was forced to take a hiatus after being in operation for over 14 years. Waterfront Productions, a division of Newport Wa-terfront Events, sprung into action. The event management company launched a crowdsourced fundraising campaign and corporate partnership platforms in the hopes of raising $150,000 to finance the rink’s operation for the 2015-2016 winter season.

The community and sponsors quickly rallied to raise the funds necessary to reopen the rink. Individuals, corporate

and local businesses donated what they could, from goods and services to mon-etary donations.

“The reopening of the rink was made possible because of a community col-laboration,” stated Michele Maker Palm-ieiri, President and CEO of Waterfront Productions. “Every donation, whether it was $5 or $1,000, made the reopen-ing of the Newport Skating Center pos-sible. For the first time in three years, we even have a presenting sponsor – Alex & Ani.” Within 90 days, the fundraising goal was met and the rink was saved.

The Newport Skating Center offi-cially opened on December 11 at its former location at the Newport Yacht-ing Center. Skaters can expect a full return of the programming they were

accustomed to, including nightly spe-cials and events such as Family Fun Nights and Learn to Skate Camp. In an effort to give back to the com-munity that generously helped save the skating center, the rink will host events to help non-profit organiza-tions such as coat and food drives to benefit the Martin Luther King Jr. Community Center.

New for 2016, Haven Brothers Con-cessions Food Truck will be serving amazing comfort food and hot bev-erages to skaters. Haven Brothers, an iconic American diner, has been proud-ly serving patrons for over 120 years in Providence. 4 Commercial Wharf, Newport. 401-846-3018, www.new-portskatingcenter.com –Cristy Raposo

Like many folks, I try to eat clean, especially this time of year when one ha-bitually takes stock of their health and ex-actly where the needle rests on the scale. But just because I love to fill a tote with spoils from the local farmer’s market and force myself to eat broccoli doesn’t mean I couldn’t lead myself blindfolded to Mis-sion for falafel and fries. In a snowstorm.

The USDA’s Dietary Guidelines rec-ommend 5-9 servings of fruits and veg-etables per person per day. Per day. I’m not convinced the average American is reaching that standard. I, for one, can say with certainty, I’m not. Busy schedules, daily demands, social commitments... free time is at an all-time low, and sadly neither sweet potato fries nor Pinkberry counts. I checked.

With my paltry intake in mind, I thought – what if you could knock out that daily requirement in one fell swoop? Think smarter not harder, right? I chatted with Brigid Rafferty, founder of the Power of Juice in Middletown. The Cordon Bleu-trained chef concocts raw cold-pressed juices from fruits and

vegetables (many organic and non-GMO) packed with essential vitamins, minerals and other key nutrients.

Though you can find single jars of juices at the Newport Cooks storefront in Middletown and the Aquidneck Grow-ers’ Market on Saturdays, I was looking for something a little more intense with more commitment. Brigid offers juice and cleanse bundles, and anyone whose worth their Us Weekly salt knows juice cleanses are the celebutant detox go-to. If I wanted the ubiquitous Blake Lively-style “post-baby-bikini-bod” boost, the 1-Day Purify surely would be too simple; the 5-Day Cleanse too intense. The 3-Day Reboot? Just right.

“But will I be hungry?” I asked with near panic after Brigid instructed me to start my day with the Electro-Lite-Me Hydra-tor comprised of coconut water, orange, pineapple and ginger. She told me other clients had reported back that much to their surprise, they didn’t find themselves hungry throughout the reboot. Despite true concerns that I’d be cutting the line at Chipolte half-way through day one, I

readied for the reboot by choosing my 12 artisan juices, three hand-crafted milks and three Electro-Lite-Me Hydrators to enjoy each day on The Power of Juice.

Brigid makes the process easy by pro-viding local deliveries for a small fee, and I admit, when I saw the 18 rainbow-hued juices in 16 fl. oz. glass jars packed neatly in boxes, it felt real. And slightly terrify-ing. This is all I had to “eat” for three days. Goodbye java, hello “Green Giant” (made from green apple, curly kale, Tuscan kale, cucumber, parsley and lemon).

I would be lying if I didn’t say I was comforted by knowing Newport’s leg-endary Brick Alley Pub and its deli-cious Arugula Salad Pizza was just three blocks away from my workplace (I mean, it’s a salad, right?). Following Brigid ‘s instructions, I started the morn-ing with the hydrator (preceded by a hot “tea” of boiling water and half a fresh lemon squeezed into it after waking up), which is reminiscent of Gatorade mi-nus the sugar and processed garbage. I followed with a variety of juices every two and a half hours or so with water

in between. The last time I felt this hy-drated was during marathon training.

Brigid advised me to save the Maca Me Feel Good Milk I had selected for my usu-al peak hunger hours (in my world, also known as “all hours”). As I loathe going to bed hungry, I planned the milk made from raw almonds, filtered water, maca powder, espresso powder, cacao powder, maple syrup, vanilla extract and sea salt for the day’s grand finale. Shockingly, by day’s end, i.e. “maca time,” I was... satis-fied. Yes, I could have easily polished off a bowl of Perro Salado’s guacamole if given the chance, but the hydrator, juices and nut milk kept me fueled, plus there was the satisfaction of knowing that ev-erything I ingested that day was full of nothing but valuable vitamins, minerals and living enzymes. By Day Two, I woke with an extra spring in my step and by Day Three, was in the swing of things (but also grateful solid food would be return-ing to my diet soon.) Going green never tasted so good. 796 Aquidneck Avenue, Middletown. 617-875-8437, www.thepow-erofjuice.com –Andrea E. McHugh

Lace Up Those SkatesNewport comes together to save winter skating


BriCk By BriCk

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Buzz on the BayVoiCEs of ThE Bay

Pam Lenehan spent 21 years in invest-ment banking and then worked on the corporate side, most recently as CFO of a high tech start up. She was of the first generation of women on Wall Street who stayed in the workforce after having their children long before policies for mater-nity leave existed, let alone before there was the term “work family balance.” Two years ago, a casual conversation Pam had with a friend resulted in her new book, My Mother, My Mentor: What Grown Children of Working Mothers Want You to Know.

Currently Pam sits on the boards of three publicly traded companies and since 2003 has been involved with the non-profit Center for Women & Enter-prise (CWE), which has operations in Providence and four other New England locations. She was recently presented an award by State of Rhode Island Gen-eral Treasurer Seth Magaziner at a CWE event recognizing her dedication and support of the 20-year-old organization.

Pam and her husband Larry Guess divide their lives between Needham, MA and their home in Bristol, which they built in 2005. Parents to a blended family of four grown children and five grandchildren, Pam savors time in the East Bay walking the couple’s dogs, kayaking and bicycling the bike path, which is how the family first discovered Bristol. To learn more about the book or

to schedule Pam for a speaking engage-ment she can be contacted through her website www.mymothermymentor.com. The book is available locally at Paper, Packaging & Panache, 418 Hope Street, Bristol or from Amazon.

my friend anne szostak, an-other working mother in banking, and I kept hearing from our own daugh-ters and other young women we men-tor, “Will our children be okay?” We thought we had answered that ques-tion. There was not a lot of data on how the children of working mothers turn out. There are a lot of stories out there that mothers are telling but not a lot of grown children talking about the im-pact of their working mother on them.

We used two means to get the information. We interviewed 68 people, working mothers and grown children for the stories in the book but also used Survey Monkey to get the data from around the country for a geographical and economically diverse group of men and women ages 23-44.

Working mothers have a tre-mendous impact on their daughters. They also have a huge impact on their sons but statistically what stood out was the difference between

daughters whose mothers worked and those whose mothers stayed at home. Daughters are proud of their working mothers who provided a strong work ethic, gave their daughters confidence in themselves and were tremendous role models.

Being a mother, whether you work or stay at home, is not easy. What the data shows is that the grown chil-dren of working and non-working moth-ers reported the same amount of issues, be it learning disabilities or bullying for example. Some working mothers think their children will be better off if they stay home. Data shows us this is not true. If you have a choice and want to work, don’t make that decision based on whether your children will be hurt by it.

i was the first woman where I worked to have a baby and come back to work. I had no one ahead of me to look up to, no role model; I loved what I did and the people I worked with. The women’s move-ment told us we could have it all, of course we didn’t know how compli-cated it was to have it all until you did it, and it was expensive even then to have only one person working. Wom-en didn’t talk about children – didn’t have pictures of their children in their

office. As I say in the book, we were each alone in our silos. Feminism didn’t extend to the workplace.

i’ve had lots of jobs and a great career but I always say my favorite job was being mother to my two children. –Nina Murphy

The Science of MotherhoodA local author examines the effects of growing up with working moms

Pam Lenehan

LEgos might be the perfect toy. Scratch that. LEGOs are hands down the most perfect toy. Limited only by your own imagination (and the number of bricks at your disposal) the possibilities are relatively endless. But that’s not enough for perfection. What really makes LEGOs perfect is that they’re secretly educational, tricking kids into demonstrating creative prob-

lem solving skills and a knack for engi-neering. Case in point, the kids at the Gordon School who took first place in November at the FIRST LEGO League State Qualifying Tournament.

Seventeen middle schools sent teams made up of fifth through eighth grade students to the Gordon School for the Trash Trek Challenge. Students were presented with the real-world problems

that come with trash collection and sorting and asked to apply robotics and STEAM skills to come up with possible solutions. Eight weeks of preparation paid off, and the Gordon School’s Cy-borGators came out on top. The team, consisting of 12 students, will go on to compete in the state championship on Saturday January 16 at Roger Williams University. –Tony Pacitti

The Science of PlayGordon School students take first place in an annual Lego competition

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On December 5, Bowen’s Wharf hosted its 45th Annual Tree Lighting celebration. Visitors were treated to a Christ-

mas carol sing-along, Santa’s nautical arrival and, of course,

the actual lighting of the Christmas tree by Newport Mayor

Napolitano. Photography by Judith Gardner.

Terry Charleton, Greg FrayJerri Van Vleet, Lindsay Carroll

Nancy and Bill Mayer with Jagger

Bowen’s Wharf’s 45th tree lighting celebration

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Turn Up the HeatLobster isn’t just for summer dining. In fact, getting it year round is one of the many perks of having access to Narragansett Bay. Lucky for us, Simone’s is also in on the secret, and they’ve got a version that’s lip-smacking good. Made with spiked olive oil, their Wood Grilled Lobster with mushrooms, roasted peppers, wilted escarole and quinoa is heavy on the flavor and light on the calries. Plus, you’re getting double the protein with the lobster and the quinoa, which, opposed to other carbs, is a complete protein. Think of this as an after-workout indulgence you can still feel good about.

Other healthful options to consider are the Grilled Baffoni Chicken Breast with lem-on, olive oil, basil, roasted potatoes and vegetables or the Forno Roasted Cioppino with sea scallops, cod, mussels, clams, braised greens and seasoned tomatoes served with grilled bread and lemon aioli. Whoever said that vegetables are boring never ate here. 275 Child Street, Warren. 401-247-1200, www.SimonesRI.com

I t’s the New Year. Resolutions abound, and some will be kept more than others. If you’ve resolved to get rid of some of those pesky pounds you’ve packed on over the holidays,

you’re in luck. Although it may be easiest to order a salad with a piece of chicken or fish on top, why not opt for a heartier choice? Think grilled seafood, roasted chicken and lots of tasty, healthy vegetables. No matter where you are in the Bay, there’s a dining option that will whet your appetite and keep you on track with your fitness goals. Plus, area chefs are so darn tal-ented that they’ll work with you to substitute healthier options into any meal. Bon Appétit!

By Grace Lentini • Photography by Brian DeMello

Resolving to eat better? Find out how to at these area restaurants.

Forno Roasted Cioppino

Grilled Baffoni Chicken Breast

Simone’s Wood Grilled Lobster

The Art of

See Food DifferentlyThere’s nothing like a superbly talented chef to bring your biggest taste dreams to life. If, however, you’re not quite sure what you’re looking for, head over to Bluewa-ter Bar and Grill: they’ll help you out. For starters, they’ve got a Free Range Chicken entree with statler breast, butternut squash, dried cranberries, mashed potatoes, Brussels sprouts and cider jus. If you’re more in the mood for seafood, try their Chatham Cod (pictured above) with Panko breadcrumbs, Kalamata olives, yellow tomatoes, artichoke hearts, asparagus and lemon caper butter served with wild rice. Or, have a seafood party on your plate with the Seafood Grill. Think scallops, mus-sels, shrimp, half a lobster tail with scampi crumbs with limoncello butter and wild rice. They also give you the option of subbing out any carb for gluten-free gemelli. Plus, they can make any dish gluten-free for those of the celiac persuasion. 32 Barton Avenue, Barrington. 401-247-0017, www.BluewaterGrillRI.com

A breakdown of Bluewater Bar and Grill’s Chatham Cod

Wrap It UpIf you’re looking to get your greens and lean protein in sandwich form, head over to Fieldstones. Prepared simply and straightforward, try the The Bristol Ferry Sandwich with grilled salmon, baby spinach, red onion, smoked bacon (I suppose you could skip this if you’re holding firm to your New Year’s resolution), with a tarragon dressing on grilled ciabatta bread. Or, choose from a variety of rolled up options like the Hummus Wrap with roasted garlic hummus, red onions, cucumbers, tomato, baby spinach and artichoke hearts or the Harvest Chicken Sal-ad Wrap with diced apples, dried cranberries, special mayo, mesclun greens and pine nuts, drizzled with a balsamic reduction all wrapped up in an herb tortilla. Of course, sometimes you just need a juicy burg-er. If that’s the case, go the less fattening route with the Grilled Turkey Burger topped with sliced Granny Smith apple, cheddar cheese and cranberry mayo on grilled ciabatta bread. 980 E Main Road, Ports-mouth. 401-293-5200, www.atlanticgrille.net/fs

Pub-Style TreatsDon’t discount area pubs for smart dining options. Just because it’s dark and you can watch the game doesn’t mean you have to stuff your face full of wings, pizza and nachos (unless, of course, you want to). Portsmouth Publick House has healthy game day options like their Hummus and Tabbouleh Wrap with lettuce, tomato and onions, or the

Stuffed Portobello Sandwich chock full of onions, cranberries, feta cheese and spinach. If you’re looking for something a little heartier to repair your muscles after a long workout, the Orange Ginger Salmon is a good bet. They take a half pound of salmon, grill it, brush it with house made orange ginger glaze and serve it over rice with a side of asparagus. 1 King Charles Drive, Portsmouth. 401-682-2600, www.PortsouthPublickHouse.com

Elegant EatingThe first thing that comes to mind when I think of Indian food is vegetarian and vegan options, rich curries and carbs. However, when I think of DeWolf Tavern’s Indian influence on their cuisine, I think fine dining, thoughtful dishes and mindful options. Vegeta-ble simplicity is the star of the show in their Vegetable Sandwich. Spinach, sun-dried tomatoes, Brussels sprouts, English peas, potato and fresh mozzarella take center stage in this elegantly healthful dish. For more substantial fare, try the Seafood Stew. Loaded with shrimp, scallops, mussels, clams, swordfish, crab and lobster swim-ming in a coconut, coriander, star anise and mustard seed broth topped with broccoli rabe, the bounty of the ocean has never tast-ed so good. If you’re more in the mood for turf, try the Duck Breast, served with apple, mushrooms and parsnip. I bet you didn’t know mindful eating could be so elegant. 259 Thames Street, Bristol. 401-254-2005, www.DeWolfTavern.com


Give Yourself WingsOn another stretch of the East Bay along Route 6 is the newest mem-ber of the dining scene: The Aviary. Decorated like a childhood dream-scape come to life, full of bird cages, whimsical murals and framed birds, escape from the doldrums of protein shakes and egg whites and give your palate a burst of flavor. Start with the Pan-Seared Scal-lops served with Northern white beans, kale, local butternut squash and the b-word: bacon. After all, experts agree that some fat in your diet is essential. Or perhaps The Black Bean Burger is more up your alley. They do it right with guacamole, onion and tomato. Then again, I’m wouldn’t pass up the Chargrilled Pork Chop. It’s complete with Brussels sprouts, walnuts, dried cranberries, mashed red bliss pota-toes and a local apple cider sauce… with bacon. Let’s face it, no mat-ter what time of year it is or what dietary goals you have, bacon is one of hardest things to give up. So why not splurge just the tiniest bit. 2229 G.A.R. Highway (Route 6), Swansea. 508-379-6007, www.TheAviaryRestaurant.com

Light and LocalThere’s eating thoughtfully, and then there’s eating thoughtfully and locally. Avenue N American Kitchen checks both of these boxes. They’ve made it their mission to not only put out well-crafted meals, but also to highlight the best of the season in creative ways. The fact that their dishes won’t weigh you down is just a plus. Their Free Range Organic Chicken is such a great example of this. Not only is the chicken mindfully raised, but wild hen of the woods mushrooms accompany it. Added to that is Amish corn, celeriac and potato puree tossed in a pancetta Madeira jus. Yes, please. For the vegetable in-clined, try the Eggplant and Green Lentil Cassoulet. House made car-rot cavatelli is dressed in poblano peppers and roasted tomatoes in a smoked paprika broth. The Pan Seared Filet of Salmon is a sure bet, too. Just try and imagine the flavors of hominy, red bean and roasted corn pico with salsa verde dancing across your tastebuds. And if you can’t imagine it, I guess you’ll have to stop by. 20 Newman Avenue, Rumford. 401-270-2836, www.AvenueNAmericanKitchen.com

Dining with a ViewOne of the best things about dining in the East Bay is the exquisite views available at so many area restaurants. There are no shortage of views at the Boat House, nor is there a shortage of tasty cuisine. Their options won’t leave you moving your belt buckle down a notch, but you will leave satisfied. Entrees like the Yellowfin Tuna accompanied by fennel piperade, Maine soldier beans and Kalamata olive tapenade are light yet satisfying. More fresh-from-the-ocean options like the Grilled Swordfish with asparagus, stewed tomatoes and roasted fingerling potatoes topped with a grilled scallion salsa verde or the pan roasted Herb-crusted Hake with chourico and tomato ra-gout, garbanzo beans and brabant potatoes will satisfy your craving for healthy and hearty. Their Paella is the stuff of legend: whole lobster, chicken, shrimp, clams, mussels, calamari and sausage over rice with garlic sofrito. This is the perfect dish to share without breaking your resolution. You can even order your protein a la carte if that’s all you want to feed your body – think Flat Iron Steak with a lemon-caper vinaigrette. 227 Schooner Drive, Tiverton. 401-624-6300, www.BoatHouseTi-verton.com

Herb Crusted HakeThe Boat House Paella


Neighborhood EatsYou know what’s great about landmark neighborhood restau-rants? They never fail to deliver favorite dishes or come up with tasty new ones. If you’ve ever dined in Seekonk, you know I’m talking about Chardonnay’s. In addition to the chef accom-modating dietary concerns and healthy eating requests, they also have creative entrees that won’t leave you with resolu-tion disappointment. The Tuscany Chicken is a great choice. Think boneless, grilled chicken breast with black, green and Kalamata olives, oven roasted tomatoes and artichoke hearts in a tarragon-garlic aioli. Their Chilean Sea Bass is a strong candidate as well. You can almost taste the Asian glaze on the oven-roasted bass and the sesame-ginger vinaigrette that’s been gently incorporated onto the crispy napa cabbage won-ton salad. Make sure to ask for extra napkins – you’re sure to be salivating with anticipation. 393 Taunton Avenue, Seekonk. 508-336-0967, www.ChardonnaysRestaurant.com

Chardonnay’s Chilean Sea Bass

Tuscany Chicken

Flavor TownWe sometimes need a nudge to drive more than 10 minutes from our home. This is why there’s a Dunkin’ Donuts on nearly every corner of every street in this state. Cof-fee aside, there are more delicious reasons to leave the comfort of your own town. Head to Tiverton – trust me on this one – and stop by The Red Dory. With an eye to-wards creative seafood options that won’t break your resolutions, this is a slam dunk. Start with their Haddock and Littlenecks braised in olive oil and served with potatoes, salt cod and escarole. Feeling adventurous? Try their Daily Ceviche tossed with pick-led sea beans, radish, garden herbs and chilies or the Tuna Po-Ke; it’s got cucumber, avocado, sesame and soy. Or, bite into the Faroe Island Sauteed Salmon (pictured here) with leeks, kale and potatoes delicately accentuated with a mustard sauce.

Still can’t decide what to go for? Consider the Sunday Lunch Tapas Menu. It’s a weekly list of ten dishes that include an average of seven dishes that are vegetables and mostly lo-cal and organic. 1848 Main Road, Tiverton. 401-816-5001, www.RedDoryRestaurant.com

The Red Dory’s Faroe Island Sauteed Salmon

Roast Chicken

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Live WellStylish finds for you and your home

Life As ArtAn international photographer founda home in Bristol, and brought hiscontemporary artistic aesthetic with him.


Live Well Home Style by Andrea E. McHugh

The Creative ProcessA photographer and an architect collaborate on a cutting edge contemporary home in Bristol

Greg Jarem has made a career out of being a visionary. So when the globetrotting photographer laid his creative eyes on a disjointed, awkward bungalow in Bristol, he overlooked its tangible flaws and focused instead on it’s strong bones and its potential for a contemporary design conversion. Exclusive access to Mount Hope Bay admittedly helped weigh his decision to buy the bungled abode. “Location. That was it,” says Greg quite simply. “It was private. It was at the end of a dead end street, 170 feet on the water… You just don’t find that very often and the price was kind of reasonable. It was in the summer of 2010 – the bottom of the [real estate] market.”

Though Greg had thoroughly renovat-ed a 1928 Tudor himself, including build-ing a completely new kitchen and adding advanced improvements throughout, the Bristol bungalow would be a substan-tially more involved project. However, he

was unfazed. “I was pretty confident,” says Greg. “Over the years there had been modifications with no general di-rection. As a result, the place was com-pletely disjointed. There were literally four entrances.”

The entrance debacle is where he decided he should start as it would lay the groundwork for the layout to follow. Greg knew he could take on the role of general contractor. Typi-cally travelling two weeks at a time for commercial photography shoots, his other time would be spent manag-ing the renovations. As the three bed-rooms on the second floor would only need cosmetic changes, Greg would be able to stay at the house through-out the home’s transformation. “I knew I wanted it to be contemporary and I looked at it as a clean slate,” he says. It was almost a perfect situation. Almost.

Greg knew he needed a seasoned professional to bounce ideas off of

and collaborate with to bring his vi-sion to reality. He turned to Hector I. Rios, AIA, of Studio Rios Architecture in Barrington. “Basically the whole project centered on when I finally met with Hector. His contribution cannot be understated,” says Greg. “He was able to cut through the hodge podge and come up with a cohesive plan.”

“I decided to give it a more New Eng-land look,” explains Hector. He started, as Greg had hoped, by whittling down the number of entrances from a haphazard four to an extraordinary one. To accom-plish the a cohesive look, Hector took a two foot wide, eight foot tall stone wall that uniquely starts on the outside, continued internally, thereby defining the kitchen, and designed it to exit the home to form a patio, all the while defin-ing a new entry. “He was able to find the path to come in the front door in a Frank Lloyd Wright way,” describes Greg. “You go into the foyer, turn right and bang!

The view of the bay...”“That was the key – Hector and I fit

right away. I have my own creative aes-thetic and he had the tenants of archi-tecture,” Greg explains. “When I would mention a certain thing, he would pick up on it. And if he mentioned something technical, I would understand it.” Greg says that basically Hector and his team came in with back hoes and methodically took down the house section by section. “It was a messy demo job,” he admits. “The work was done in stages and I was basically the general contractor.”

When he wasn’t overseeing the in-stallation of spray foam insulation, studying building plans or overseeing the walls being framed, Greg would travel on assignment. He wouldn’t only return with thousands of digital im-ages, but also with myriad new ideas. Inspiration and photography go hand in hand, so it’s no surprise that Greg found beauty in the most unlikely of P

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This stone wall that defines the kitchen space is just one of the many points of interest in Greg Jarem’s home


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places and wanted to recreate inspired colors, shapes and styles in his home. “I would come back with ideas from traveling a lot. I had snaps of a wall, a texture, a floor – something I thought was interesting. We’d spread them all out and [Hector] would get an idea of what I was looking for,” he says. Often times the two would bounce ideas off of one another and come up with the final choice – a meeting of the minds, taking the best of both their respective worlds.

A fine example of that fresh, unex-pected approach can be seen in the jaw-dropping ceiling made of three rows of redwood in the living room. “It reflects the waves of the ocean,” explains Greg. The look compliments the expansive wa-ter view, lending an inside-meets-outside cohesive aesthetic. “The idea was you want to merge the interior and the exte-rior of the house,” says Greg.

The unconventional, contemporary look of the home almost makes it feel

gallery-like, which is no surprise given it belongs to an artist. The point of view has allowed Greg to pull off the unexpected, like his 1964 Vespa parked right inside the house which simultaneously acts as a piece of art and mode of transportation.

Though he is immensely satisfied with the way everything has turned out over the two and a half year reno-vation process, he concedes the home is still a pallette. “I’ll be changing some large photographs from my work,” says the photographer. “Important to let things rest for a while then come back to them. I know in my work I ap-proach that way. I shoot something, then step away then come back and that’s when the ideas come to fruition – it’s the creative process.”

Live Well Home Style

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Live Well Style Conn.by Julie Tremaine

Beautiful Things is such a simple con-cept: you sell lovely gifts, and create beautiful spaces in people’s homes and at their events. It all goes back to when I started my business back in 2002. For something to be sold in my boutique it had to be beau-tiful and useful, too. In my mind there was no reason that practical and beauti-ful could not go together and that’s been my quest ever since. Everyone should have a little beauty in their lives.

I started this as a boutique and of-fered calligraphy too. Who knew that it would grow into wedding and event design and home design? Not me. Brides and customers would see my shop and love my displays and beauti-fully packaged gifts and ask if I could do the same for their events and wed-dings. I love creating, love doing dis-plays, love designing for events, love creating beautiful gifts and of course love people.

What’s coming up this month?I do an after Christmas Sale that fea-tures everything in the store 50% off – both holiday and everyday. I do this sale twice a year – after Christmas and in the summer. I usually close the third week of January and reopen in March with a Spring Open House. The shop will be filled with Spring décor and inspiration.

I love that your shop is filled with little, affordable luxuries. How do you like to indulge yourself?I guess my indulgence is my shop! I get to shop and design and decorate every day. But of course a good glass of wine is always a great way to indulge, too. That and a beautiful kitchen towel.

Why do you think it’s so important to be surrounded with beautiful objects and spaces?Sometimes a customer asks if she should buy a certain item and this item is for herself, I always ask: does it make

you smile and feel beautiful? If so, then yes, buy it. I also believe that beautiful doesn’t mean expensive. There are so many ways to add beauty to your life that cost near to nothing. Light a candle and just see how it changes the mood and atmosphere of your room. Change out your throw pillows on your chairs and couches and notice that your room looks brand new. And, use your beau-tiful things. Don’t put them away for a special occasion, enjoy them.

January is an interesting month to talk about decor, because I feel like my house is the most drab during this month. All of the holiday deco-rations are down. When I decorate for the holidays, while I incorporate holiday themed items, I always include greens, snow-men, snowflakes and wintery things that I can leave out. This way when I take away the holiday it doesn’t look bare and drab.

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Live Well Shop Around

One loyal customer calls it the “no cal candy store for big girls” that attracts not only Rhode Island-ers, but men and women from Bos-ton and New York looking for some-thing different.

Deborah Ventrice opened Zena-belle, the 1,200 square foot holistic apothecary – not a “spa”– three-and-a-half years ago, and since then it has been filled to the brim with unique, healthy products good for you and the environment.

Zenabelle has a variety of goods from 60 different handpicked ven-dors, from supplements and essential oils to skincare, hair care and even household cleaners. One of their newest additions is the juice bar.

“We are one of the only juice bars in the area that cold press on site and use all organic ingredients [and a centrifugal juicer],” Deborah tells me. “Why would I want to use pesticides, and why would I want juice without nutrients?” Makes sense to me.

Deborah has the juicing process down to a science (seriously, she has a chemistry background). To make the juice, each fruit or vegetable is cold pressed individually to retain nu-trients and then is mixed into a nutri-ent rich cocktail.

They also offer smoothies that are organic down to the spices. I tried out the Nutty Buddy with chocolate protein and would defi-nitely recommend.

Also new to Zenabelle is a massage area in the back of the shop with great massage therapists and all ho-listic facials.

If you’re looking for ways to lead a healthier lifestyle – or are just in the mood for a smoothie – head to Bristol and Deborah and her warm, knowl-edgeable staff will be sure to take care of you.1. Tea-infused castille soap $16.952. Organic body oils, salts and scrubs $15.95-$39.953. Zenabelle organic hand sanitizer $4.954. Natural skincare line for sensitive skin $5.95-$60.95 5. Cocoa butter-based natural lipstick and lip gloss $16.95

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Naturally Beautiful4 5

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Looking for an alternative to braces? As one of the most experienced Orthodontist Barrington RI has to offer, Maple Avenue Family Dentistry offers the latest in cosmetic alternatives to braces, the new technological breakthrough Invisalign.™

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Live Well Whole Bodyby Julie Tremaine

If there’s one thing I miss in the winter, it’s swimming: being immersed in warm water, of not being in control of my body for a few blissful minutes. When I think about what will cure my winter blues, the first thing that comes to mind is soaking in the sea. Just when I had re-signed myself to another six months of missing the thing I enjoy most, a friend said something magical to me. “Have you tried the Water Journey at The Bodhi Spa? You must.” And just like that, what I had been dreaming of became a reality.

The Water Journey at Newport’s Bod-hi Spa is a totally unique thing: a series of immersion pools and saunas, designed to promote circulatory health. By alter-nating hot and cold environments, the body is prompted to boost oxygen levels in the blood, clearing itself of toxins.

“We are the only spa of this kind in New England,” says co-owner Harmony Oschefski, “But I’m sure that won’t last very long. The art of hydrotherapy is an ancient tradition that has been practiced in many other cultures around the world for centuries.” She and business partner/sister Cedar Hwang both come from nautical backgrounds, but Bodhi Spa was inspired by Harmony’s world travels. “Something always drew me to the ther-apeutic hot springs and baths,” she says. “There was no better way to unwind af-ter a long journey or even a simple day.”

The cycle of the Water Journey started with a cleansing shower, and then a ten-minute dip into a Dead Sea salt pool. One toe in that water and I was already sold. The pool was warm and effervescent, and immediately activated my relaxation

switch. Then, we moved into the eucalyp-tus steam room, which was a blast of hot, scented air that did wonders for my lungs and sinuses. After all of that heat, it was time to take the plunge, literally, into the 50-degree cold plunge pool. I could feel ice in my bones for the longest minute of my life, but when I got out and into the dry sauna, I was glad I had done it. The rush of cold was intense, but the wave of bliss afterwards was completely worth it. It felt like I was baking warmth and sun-shine into my body, storing it up for when I would inevitably have to leave the spa. Next up was another cleansing shower, a cold plunge and a soak in an Epsom salt pool. One more quick cold plunge and it was back to the Dead Sea salt pool to start the journey all over again.

The experience was at once relaxing and recharging. I was glad that I did it for myself, but I was even happier that I was able to share it with someone spe-cial. It isn’t often we take a few hours to unplug together, with no phones and few other people to distract us. A few weeks after we went, a coworker went with her husband and said the same thing: the time together was the best part. “I’ve always been fascinated with the miracle of the human body,” Har-mony says. Miracles, indeed.

Diving DeepPurifying body and mind at The Bodhi Spa

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TasteSavor the season’s best food and drink

The Soul of PadanaramIn an area known for its intrinsic connection to both land and sea, Little Moss highlights the best of both. Offering an extensive list of choices from each, this is a food journey you definitely want to partake in.

Bucatini Pasta at Little Moss


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Padanaram Village is a hidden nook of South Dartmouth – a quaint New England neighborhood with sea-side charm. The heart of the Village is the Historic District, where stately res-idential architecture circles a “down-town” peppered with small indepen-dent retail shops and restaurants. It’s quieter than similar places around the coastline, but one new addition is making noise – Little Moss has been packing in diners since it opened ear-lier this year.

It’s a literal “packing in” since the inside dining room holds only 28 seats (there are an additional 25 outdoor patio seats for the warmer months). It’s “cozy” per real estate agent lingo, but what the building lacks in space it makes up for in style. The casual upscale, nautically-inspired décor is clean, bright and contemporary, re-plete with port hole windows and stripes to evoke the boating theme. The bar is particularly notable – slim and only a few seats, but visually cap-tivating in its lighting and simplicity.

Craft cocktail aficionados will find an interesting menu, and with uncom-mon ingredients like Salers Apertif, Allspice Dram and Crème Yvette, you might just learn a thing or two. On the lighter side, you might start with A

Shrubbery ($10) – Tito’s Vodka, House Pear Sage Shrub, fresh lemon juice and lavender bitters. With Jack Frost lacing his boots up, you might go for the darker Earl of Padanaram ($10) – Earl Grey Infused Buffalo Trace Bour-bon, Canella Cinnamon Liqueur and Dartmouth Orchards Cider. Craft beer enthusiasts will be equally taken care of with a host of seasonal offerings.

The food menu starts with a gour-met twist on sampler platters – a Sea Board ($16) and a Land Board ($16). The former is a tasting of salmon mortadella, gravlax, smoked sable-fish and house bread, while the lat-ter was made with chicken gallantine, duck liver pâté in gelee, porchetta and house bread. I did not confirm, but I suspect these ingredients will rotate frequently. Our group tried the Land Board and it was not only delicious, but a much more generous helping than I expected. In fact, the only real mis-step of the night was running out of bread for the pâté and waiting for another basket.

The Fried Chicken ($11) was an-other fine starter – crispy wings with-out grease or overwhelming portions (though buckets-to-go are available for your next party or game day). The Ribollita ($8), Tuscan bean soup with

garlic croutons and Parmesan, was a hearty choice for those less inclined to share their appetizer. Also of note, the menu includes a raw bar, and Sunday through Thursday from 5-6pm is Buck A Shuck Oyster time.

I was excited to try the Shrimp and Grits ($25) for my entrée, as I had never seen a “surf and turf” version. This dish came with smoked brisket, head-on shrimp and an Apponagan-sett sunny-side up egg over Sea Island grits. Other versions of grits I’ve tried usually fall into simple or spicy, but the saltiness of the brisket separated these grits into a fun middle ground.

The Bucatini pasta ($24) was topped with swordfish pastrami, littlenecks and preserved lemon. I couldn't tell if the swordfish pastrami was swordfish or pastrami, but it tasted great none-theless. Finally, the Burger ($14) with house bread and butter pickles and Thousand Island dressing was a solid comfort food choice, though the ses-ame seed bun could probably benefit from being served toasted as opposed to cold.

For a truly decadent end, we went with the Chocolate Pots de Crème

($7) flavored with sea salt and topped with a rich layer of caramel. The gooey goodness left us riddled with guilt, but it was impossible to ignore. We had passed on the sun-choke ice cream, a decision I now re-gret since I subsequently found out that sunchokes are… a vegetable? Experimentation at its finest.

Little Moss’s creative menus – from the starter cocktails right through to dessert – will have diners guessing and learning, in addition to licking their chops. With the restaurant’s commitment to using fresh, locally sourced ingredients, diners will also benefit from proximity to the area’s many great farmers and fishermen (aka the New England “Farmcoast”). If the recent success is any indica-tion, Little Moss and its 28 seats might soon need a bigger boat.

Taste Eat by Keith Andrade

Land and Sea CuisineLittle Moss takes taste buds on a culinary journey

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Little Moss6 Bridge Street

South Dartmouth508-994-1162

www.LittleMoss.com


Taste News Bites by Grace Lentini

Home Brew HotspotLearn how to make your own from-scratch adult beveragesFor a state so small, we cer-tainly have an embarrassment of craft beer riches. As our palates be-come more attuned to hoppy and malty varieties, it makes sense that home brewing is gaining in popular-ity. Enter Brew It Yourself New Eng-land, your friendly neighborhood home brewing supplier. Brewing en-trepreneur Brian Buongiovanni is an avid homebrewer who received a starter brewing kit three years ago and hasn’t stopped since.

“I think one of the misconceptions about homebrewing is that it's diffi-cult, which couldn't be further from the truth,” explains Brian. “Thanks to major advances in equipment and in-gredients it can be as easy or as ad-vanced as you'd like it to be.” So if you’re thinking of taking the plunge and are looking for a simple recipe, an amber ale or pale ale is a great place to start. According to Brian, both styles are simple and tasty.

If you’re thinking you’d rather dabble in wine making, he suggests

attempting a robust red like a Cab-ernet Sauvignon or Malbec. If hard cider is more up your alley, you’re in luck because apparently ciders are very easy and fun to make. “I just brought in a special yeast strain specifically designed for ci-der making,” he says. “Up until now, cider makers have relied mostly on champagne yeast, but this market is constantly changing and there's always a company out there work-ing to meet the needs of customers and releasing products tailored to the home fermentation field.”

In addition to producing a tasty treat for you and for friends (or just you, who are we kidding?), you can fulfill your dream of playing mad sci-entist and bringing something to life. “I have customers that regularly email me with special orders and entire recipes that they need filled,” Brian explains. “I'm always happy to help.” Available at Brickyard Wine and Spir-its, 1 Waseca Avenue, Barrington. 401-289-2140, www.biyne.com

Delicious Dining Deals

Mom-and-Pop Shop

Unleash your inner brewmaster

Part grocery store, restaurant, drink and dabble and event space, Harvest Market is a welcome addition to the neighborhood. Just as everything-but-the-kitchen-sink cookies have a bit of everything in them, so too does Har-vest Market. They’re open for breakfast, lunch and dinner, have wine specials on Wednesday nights, pizza specials, a to-go case, scrumptious fish and chips, holiday events… you get the point.

But this is more than a typical mar-ket and cafe. Owners Tammy and Ste-ven Noons family also owns the farm behind the market, guaranteeing the freshest seasonal produce you can imagine. The family initially ran a sea-sonal roadside stand for years, which has now evolved into a year-round, brick-and-mortar experience.

This is a true mom-and-pop shop with treats like made-to-order doughnuts, a walk-in refrig-erator containing local meats from

area farmers, from-scratch bakery delights and caffeinated (or de-caf) beverages like lattes, espres-sos and cappucinos. Pantry staples like jams and jellies, maple syrup, salsa and pancake mix from re-gional farms are also on hand.

In short, stop by, peruse, meet the family and have a delicious meal. It’s just down the road. 2685 GAR High-way, Swansea. 508-379-6072, www.Facebook.com/HarvestMarketMass P

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There’s nothing like a delectable din-ing deal to get you out of the house, into the cold and situated into a cozy restaurant. Now through March, The Mooring invites folks to spice up their week with Half-Price Raw Bar Wednesdays. Sample local seafood every Wednesday from 11:30am-9pm with half-off an ever-changing assort-ment of raw bar offerings including “top-of-catch” oysters, littlenecks, shrimp, lobster and more. Then on

Thursdays, bring a friend, family mem-ber or loved one and enjoy dinner for two during Paella Thursdays. This beloved seafood comfort dish is pre-pared old world-style with whole lob-ster, clams, mussels, chicken, shrimp, calamari, rice, sausage and garlic so-frito. Paella for two is offered all day for only $49, with the option to add a pitcher of flavorful sangria for $65. 1 Sayers Wharf, Newport. 401-846-2260, www.mooringrestaurant.com


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Taste Connoisseur by Alastair Cairns

I'm not ashamed to admit that I've biked to Providence and back on the East Bay Bike path just to earn lunch at Eli's Kitchen in Warren. There's lots of variety on the menu and there are certainly lighter options, but I often end up with my pal the Cubano, the juices of citrus and oregano braised pork on my chin, a full stomach and a dumb smile. That's mission accom-plished for a restaurant doing com-fort food. It's no surprise that after opening in May 2014, Eli's has fit so convincingly into its spot in the center of Warren that now it's hard to imag-ine the town without it. I talked to head chef and owner Eli Dunn about the business of comforting.

Where does your love of comfort food come from?I think my love of comfort food can be traced back to the simple yet incred-ibly delicious meals my mother used to make for our family when we all lived under the same roof. She had a way of making a humble meatloaf ex-quisitely satisfying using nothing but a few basic pantry staples. I found great comfort in her food and the experi-ence of eating together as a family. I miss those days.

You cook different cuisines as well as for different diets. How do you keep all this running in a small kitchen, and how do you get all these different things together in a way that feels in-tegrated on a menu?It's definitely a balancing act. Here at Eli's we tend to get carried away with butter, salt, fat, et cetera… for a chef it can be a challenge to use re-straint when composing menus. I use the seasons as my guide most of the time. For example, we serve many more seafood, salads, vegetable sides and cold soups in the late spring and summer months when the local farms and waters are teeming with delicious food. As the weather cools off we start to serve heartier dishes like braises, stews, pasta [and] roasts. It's a chal-lenge to make it all happen in our tiny

kitchen but I'm lucky to be surrounded by a talented team of cooks who all come from different culinary back-grounds. My goal when I opened was to have "something for everyone" on my menu, and so far I've been able to pull that off.

A place with your name on it is certain-ly the culmination of lots of hard work in the restaurant industry. What are the best things and worst things about the buck stopping with you as the owner and head chef of a restaurant?I was told early on that you have to be a little bit crazy to want to run a restaurant. After a year and a half of business, I've found that statement to be true! I work ridiculously long hours and although my family and I live comfortably, I'm definitely not getting rich. My biggest challenge is being both a chef and a business-man. I wish I could focus on cook-ing 100% of the time, but invariably some other aspect of keeping a business running pulls me out of the kitchen and down into my office (my least favorite place to be). All that being said, I absolutely love what I do and although it can be over-whelming at times, I can't imagine doing anything else.

Tell me about some of your regulars.We have the best regulars on the planet. We've become a sort of "fam-ily" restaurant, which is an unexpected but wonderful surprise. I love that our guests trust my food enough to bring their kids to Eli's. As a new parent my-self, I know how difficult it is to go out and find food that both you and your children will enjoy. We launched a chil-dren's menu last year and it's been a great success. We make gluten free chicken nuggets, homemade pizza, kid size burgers, quesadillas. I've had more than one tiny guest tell me that my kid burger was "the best they've ever had." Those are my favorite compliments.

What have been your fondest memo-ries of your time at Eli's thus far. I'll never forget making buttermilk bis-cuits one Sunday morning in early June 2014 and getting a phone call from my wife to tell me she was pregnant. That was a special moment for me.

Easy Does ItEli's Kitchen takes comfort to the next level

Eli’s Kitchen40 Market Street

Warren401-245-1809

www.eliskitchenwarren.com

The man behind the cuisine of Eli's Kitchen


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ScampiEnjoy quality, affordable dining on the quiet side of Aquidneck Is-land. Nestled at the tip of the island in Porstmouth's scenic Island Park area, Scampi is a local favorite for seafood, Italian specialties and great steaks. Its location provides expansive water-views of the beautiful Sakonnet River in either direction – the perfect place to enjoy a sunset over the Bay with your meal.

Scampi is centrally located, making it an easy drive from nearby Newport, Tiverton or Bristol. It's right off Route 24 or a simple jump over the Mt. Hope Bridge. In addition to the sweeping views offered from the dining room, there is also patio seating providing the perfect al fresco setting over the Bay.

The food at Scampi runs the gamut of ocean-fresh seafood, traditional Ital-ian favorites, and expertly prepared steaks. The seafood ranges from New England classics like fried Rhode Island haddock and stuffies, to international interpretations, like the Portuguese-style Shrimp Mozambique (beer, shal-lots, garlic, crushed red pepper and Portuguese seasoning) or the Italian Clams Fra Diavolo with a spicy red seafood sauce. The steaks are all Black Angus, grilled exactly to your liking. Pasta choices include everything from a simple Carbonara sauce to a deca-dent Blue Crab Ravioli in a light sherry cream sauce. Add in brick oven pizza, soups and sandwiches, and there's something for every appetite.

657 Park Ave, Portsmouth • 401-293-5844

The Scampi (duh): Your choice of clams, mussels, shrimp, scallops or lobster with fresh garlic, butter and first-press olive oil.

Can’t Miss Dish:

RHODY BITESA Sponsored Statewide Dining Guide

View our full Restaurant Profiles on RhodyBites.com

Scampi

10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 453-2333. LD $$$

Angelo’s Civita Farnese Restaurant Italian American comfort food classics. 141 Atwells Ave, Providence, 621-8171. LD $-$$

AQUA Poolside cocktails with seasonal American cuisine. 1 Orms St, Provi-dence, 272-2400. LD $-$$

Aruba Steve’s Island cuisine, handcraft-ed cocktails and Caribbean flair. 520 Main St, Warren, 289-2677. LD $-$$ Aspire Seasonal Kitchen Contempo-rary New England fare. 311 Westmin-ster St, Providence, 521-3333. BBrLD $$-$$$

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

Bistro 22 New American rustic cuisine in Garden City. 22 Midway Rd, Crans-ton, 383-6400. LD $-$$

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

Blend Café Modern Latin-American infused fare. 745 Reservoir Ave, Cran-ston, 270-5533. BBrLD $-$$

Bluefin Grille at the Providence Marriott Downtown Seasonal and sustainable seafood in an elegant atmosphere. 1 Orms St, Providence, 272-5852. LD $-$$

Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. LD $$

Café Nuovo Contemporary New World cuisine. 1 Citizens Plz, Providence, 421-2525. LD $-$$$

Capriccio Upscale international food with a northern Italian/Mediterranean accent. 2 Pine St, Providence, 421-1320. LD $-$$$

Carriage Inn & Saloon Regional com-fort food accompanied by a whiskey bar. 1065 Tower Hill Rd, North Kings-town, 294-8466. D $-$$

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

Celestial Café Organic farm-to-table fine dining. Oak Harbor Village, 567 S County Tr, Exeter, 295-5559. BrLD $-$$$

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

Champlins Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. LD $-$$

Chez Pascal/The Wurst Kitchen Seasonal farm-to-table cuisine with a French accent. House made sau-sages, hot dogs and accoutrements. 960 Hope St, Providence, 421-4422. LD $-$$$

Chapel Grille Gourmet food over-looking the Providence skyline. 3000 Chapel View Blvd, Cranston, 944-4900. BrLD $$$

Circe Restaurant & Bar South Beach meets New England seafood favor-ites. 50 Weybosset St, Providence, 437-8991. BRLD $-$$$

Clean Plate Delicious comfort food in a casual setting. 345 S. Water St, Providence, 621-8888. BBrLD $$

Decadent Designs and Cafe Custom cakes and pastries alongside a fresh cafe with soups and sandwiches. 1285 Park Ave, Cranston, 942-9300 BL $

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

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For full restaurant profiles, go to RhodyBites.com

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

The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$

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

Ella’s Fine Food & Drink Elegant dining meets international cuisine. 2 Tower St, Westerly, 315-0606. D $-$$$

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

Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Com-stock Pkwy, Cranston, 228-3901. D $-$$

George’s of Galilee Fresh caught sea-food in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306. LD $-$$

Harry’s Bar & Burger Handcrafted slid-ers, brews and pub games. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336. LD $-$$

Haruki Japanese cuisine and a la carte selections with casual ambiance. 1210 Oaklawn Ave, Cranston, 463-8338; 172 Wayland Ave, Providence, 223-0332; 112 Waterman St, Providence, 421-0754. LD $-$$

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

Iron Works Tavern A wide variety of sig-nature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 739-5111. LD $-$$$

Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Provi-dence, North Providence, Bristol and Cumberland, jackysgalaxie.com. LD $-$$$

Jigger’s Diner Classic ‘50s diner

serving breakfast all day. 145 Main St, East Greenwich, 884-6060. BL $-$$

Julian’s A must-taste Providence staple celebrating 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$

Kabob and Curry Award-winning Indian food serving Providence since 1987. 261 Thayer St, Providence, 273-8844. LD $-$$

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

KitchenBar Contemporary comfort cui-sine. 771 Hope St, Providence, 331-4100. BrLD $$

Laurel Lane Country Club Upscale pub cuisine overlooking a picturesque golf course. 309 Laurel Ln, West Kingston, 783-3844. LD $-$$

Legends Pub and Grub Hometown pub food and brews with ample sports viewing. 1458 Park Ave, Cranston, 270-4170. LD $

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

Luxe Burger Bar Build your own creative burger. 5 Memorial Blvd, Providence, 621-5893. LD $

Maharaja Indian Restaurant Indian cui-sine and traditional curries in a warm setting. 1 Beach St, Narragansett, 363-9988. LD $-$$

Malted Barley American craft beer, gourmet pretzels and creative sand-wiches in downtown Westerly. 42 High St, Westerly, 315-2184. LD $$

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

McCormick & Schmick’s Seafood & Steak Mixed grill selections and sig-nature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$

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

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

Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New York-style pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Provi-dence, 273-2400. LD $-$$

Nordic Lodge Surf and turf buffet se-lections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 783-4515. LD $$$

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

Ocean State Sandwich Company Craft sandwiches and hearty sides. 1345 Hartford Ave, Johnston.155 Westminster St, Providence, 282-6772. BL $-$$

The Olive Tap Extra virgin olive oils, aged balsamic vinegars and gourmet food and gift selections. 485 Angell St, Providence, 272-8200. $$-$$$

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

Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. LD $-$$

Pat’s Italian Fine Italian favorites, nat-ural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 273-1444. LD $-$$$

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

Pho Horn’s Fresh authentic Vietnamese dishes in a colorful setting. 50 Ann Mary

RHODY BITESContinued

Kabob and Curry

Chef/owner Sanjiv Dhar opened his first restaurant, Kabob and Curry, on Thayer Street in Providence in 1987. The restaurant, serving classically prepared, enticing Indian food, is now Rhode Is-land’s longest serving Indian restaurant. Serving lunch and dinner seven days a week, Kabob and Curry is a lively des-tination any day or night. In addition to serving classic Indian dishes like saag, tikka masala and vindaloo, Kabob and

Curry also serves Tothali combination plates, which are samplers that allow you to experience a lot of different tastes for a low price, and naanini (sandwiches made with naan, and stuffed with either chicken and peppers or paneer cheese and chick peas) and has an extensive selection of gluten-free, vegetarian and vegan choices. Instead of the lunch menu on Sundays, the restaurant offers an all-you-can-eat buffet.

Worth The Drive:

Kabob and Curry

Manglorian Malai Shrimp – A coconut reduction with portabella mushrooms, red chili and ginger served over jasmine rice

261 Thayer St, Providence • 401-273-8844

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St #403, Pawtucket, 365-6278. LD $-$$

Pizzico Diverse Italian and fusion cuisine in a rustic yet eclectic atmosphere. 762 Hope St, Providence, 421-4114; 308 Coun-ty Rd, Barrington, 247-0303. LD $-$$$

Providence Coal Fired Pizza Old world coal-fired pizzas, appetizers and entrees made from scratch. 385 West-minster St, Providence, 454-7499; 6105 Post Rd, North Kingstown, 885-7499. LD $-$$

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

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

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

Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950; 455 Main St, East Greenwich, 398-2900. BrLD $$

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

Roberto’s Italian fine dining and large wine selection in the scenic East Bay. 450 Hope St, Bristol, 254-9732. D $$-$$$

Sa-Tang Fine Thai and Asian fusion cui-sine with gluten-free selections. 402 Main St, Wakefield, 284-4220. LD $-$$ Scampi Seafood and Italian cuisine with expansive water views. 657 Park Ave, Portsmouth, 293-5844. LD $$

The Sea Goose Seafood with New Eng-land and southern flair. 265 Post Rd, Westerly, 315-0788. LD $$-$$$

Theatre 82 & Cafe Hybrid art space with all day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston. 490-9475 BL $

Siena Impeccable Italian cuisine. Loca-tions in Providence, East Greenwich, Smithfield, 521-3311. D $$-$$$

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

Sophia’s Tuscan Grille BYOB eatery with classic Tuscan dishes and home-made desserts. 1729 Warwick Ave, Warwick, 732-6656. BLD $-$$$

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

Taullulah on Thames Farm-driven, a la carte and prix fixe menus in a sim-ply decorated setting. 464 Thames St, Newport, 849-2433. BrD $$$

Tavern by the Sea Waterfront Europe-an/American bistro. 16 W Main St, Wick-ford, 294-5771. LD $$

Ten Rocks Tapas Bar Cape-Verdean in-spired small plates, handcrafted cock-tails and frequent live music. 1091 Main St, Pawtucket, 728-0800. BrLD $-$$

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

Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 751-6777. LD $-$$

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

Twin Willows Fresh seafood and water views in a family-friendly atmosphere. 865 Boston Neck Rd, Narragansett, 789-8153. LD $-$$

Vanuatu Coffee Roasters Artisan-craft-ed, single origin coffee, pastries and breakfast sandwiches. 294 Atwells Ave, Providence, 273-1586. BL $-$$

Vetrano’s Ristorante & Pizzeria Italian cooking like grandma would make. 130 Granite St, Westerly, 348-5050. LD $$

The Village Casual dining and live en-tertainment. 373 Richmond St, Provi-dence, 228-7222. BrLD $$

Vittoria’s NY Pizza Best pizza north of Manhattan. 224 Post Rd, Westerly, 322-1901. LD $-$$ Waterman Grille Riverfront New Ameri-can dining. 4 Richmond Sq, Providence, 521-9229. BLD $$$

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

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

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

W E S T P O RT

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Baby, it’s cold outside! Knit yourself some warmth this month

Check out our huge selection of patterns to inspire your cold weather knitting:

• Afghans• Sweaters• Shawls/Wraps• Cowls/Scarves• Mittens /Gloves• Hats• Socks

GalleryCalendar • Artistry • Theater

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Baby, It’s Cold OutsideJanuary 24: Bundle up and hit the snow-dusted trails of Nor-man Bird Sanctuary for the upcoming installment of their Na-ture Discovery Series, Interpreting the Winter Woods, and learn all about the many changes that both the landscape and animal life undergo in the stillness of January. $8 for members, $10 for non-members. 2-3pm. 583 Third Beach Road, Middle-town. 401-846-2577, www.normanbirdsanctuary.org


Gallery Calendar by Courtney Denelle

JanuaryJanuary 1: Dive into 2016 with some good will of the kookiest variety at the Newport Polar Bear Plunge. Held annually on New Year’s Day, this icy dip into the Atlantic benefits A Wish Come True, a RI organization that grants wishes for children ages three to 18 who are battling life-threatening illnesses. 12pm. 175 Memorial Boule-vard, Newport. 401-846-0028, www.discovernewport.org

January 1-3: Spanning time from the co-lonial period to the early 20th century, be sure not to miss Newport and Her Southern Sisters: Three Centuries of Art and Design at Rosecliff Mansion, and navigate the chapters of American His-tory as portrayed by never-before-seen ball gowns, portraits, furniture and more. 548 Bellview Avenue, Newport. 401-847-1000, www.newportmansions.org

January 2-31: The walls of the Spring Bull Studio & Gallery will be alight with artful prose and the imagery it conjures at Poetry in Art, featuring works of art depicting or inspired by a line of po-etry. Enliven a blustery winter day by immersing yourself in the quality of the written word. Opening reception Janu-ary 2, 5-7pm. Gallery hours 12-5pm. 55 Belview Avenue, Newport. 401-849-9166, www.springbullgallery.com

January 3: Is your New Year’s resolu-tion, “Stay classy?” Then steep your-self in the elegance of Old English re-finery at the Jane Pickens Theater as they host their Fourth Annual British Dessert Tasting, complete with Down-ton Abbey rolling on the big screen. $15 for dessert buffet with tea/coffee. 8:30pm. 49 Touro Street, Newport. 401-846-5474, www.janepickens.com

January 4-29: Stop by Buzzards Bay Brewing every Tuesday and Friday for delicious food and brews. Taco Tues-days promise mouth-watering eats served up by the Buzzards Bay Food Truck from 4:30-6:30pm. Fridays add live music to the mix with Neil McCar-thy and Guests at the Tap Room and Brewers Garden. It’s time to eat, drink and be merry. 98 Horseback Road, Westport. 508-636-2288, www.buz-zardsbrew.com

January 5: Join WEBOND – Women’s Empowerment and Business Owners Networking – for their Women’s Meet-ing, Dream Analysis: A Brief Insight Into Your Unconscious World, pre-sented by Anne Crawford, and explore the nature of dreams in order to bring personal growth into your life. $5. 12-1pm. 16 Cutler Street, Warren. www.meetup.com/webond

January 5, 12: If you want to sing out, sing out! The Chorus of East Provi-dence invites you to their Open Sing, an open rehearsal for prospective songbirds that are interested in join-ing this non-auditioned choral group. 7-9pm. 2595 Pawtucket Avenue, East Providence. www.chorusofep.com

January 7-9: Get those nimble fingers moving and grooving at the Quilt In, hosted by Quilters by the Sea at St. Barnabas Church. Bring along which-ever project you’d like and spend some time getting to know your fel-low guild members. Feel free to bring along sharable food, as well. It’s al-ways more fun to quilt with company. Thursday 4-10pm, Friday 9am-6pm and Saturday 9am-5pm. 1697 East Main Road, Portsmouth.

January 8: If the stress of the holi-day season has effectively dulled your shine, don’t miss Chakra Shine: A Hatha Based Practice with Kerri Sloat at Tenth Gate Yoga, and enjoy a practice that fosters awareness while awakening and harmonizing your en-ergetic body. The first installment of this weekly class is completely free to the public. 4-5:15pm. 1046 East Main Road, Portsmouth. 401-683-9642, www.tenthgateyogacenter.com

January 12: Set yourself up with the tools you need to balance a sustain-able wellness routine, regardless of how crazed your date book, at Simple Solu-tions for Busy Women: Health Active Lifestyle, hosted by WEBOND. $5. 12-1pm. East Bay Chamber of Commerce. 16 Cutler Street, Warren. www.meetup.com/webond

January 13: Flex those mental muscles and explore ways to maximize and

monetize your website effectively at the East Bay Chamber of Commerce’s event, Lunch N’ Learn: Analyze Web Data to Increase Your Web Traffic, and set yourself up for a successful 2016. Free to East Bay Chamber members, $5 for non-members. 12-1pm. 16 Cutler Street, Warren. 401-245-0750, www.eastbaychamberri.org

January 18: Discover a real-deal win-ter wonderland as the Audubon Envi-ronmental Center hosts Martin Luther King Day Nature Activities. With natu-ralist crafting projects, nature stories, wintry nature walks and more, this

event boasts fun for the whole family. 10am-3pm. 1401 Hope Street, Bristol. 401-949-5454, www.asri.org

January 21: Immerse yourself in the holistic arts at the Ayurvedic Potions & Lotions Seminar, hosted by the Sa-cred Stone Academy for Massage and Ayurveda. Explore the foundational elements of Ayurveda as it applies to dermatology and overall wellness, and take home your product cre-ations in this one-day workshop. $125. 10am-4pm. 850 Aquidneck Avenue, Middletown. 877-832-1372, www.newportmassageschool.com

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

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Open Mics are an ideal platform to test your mettle as a new musician on a stage where everyone is on your side in the spirit of nurturing the local music scene with an inherent connection between au-dience and performer. The Bay features a veritable treasure trove of open mics, ensuring that the time is right to start where you are and put yourself out there.

The Wharf Pub with Randy Rob-bins. 8pm. Tuesdays. 37 Bowen’s Wharf, Newport. 401-846-9233, www.thewharfpubnewport.com

Sandywoods Center for the Arts with Gary Fish. 7-10pm. Tuesdays. 43 Muse Way, Tiverton. 401-816-5600, www.sandwoodsmusic.com

Busker’s Irish Pub with Mike War-ner. 9pm. Wednesday. 178 Thames Street, Newport. 401-846-5856, www.buskerspub.com

Jimmy’s Saloon: Ocean Mic. 10pm. Thursdays. 37 Memorial Boulevard, Newport. 401-846-5121, www.jim-mysnewport.com

Mic CheckThe open mic scene showcases theinclusiveness of local music

Start WhErE YOU arE


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160 S. BloSSom St, EaSt ProvidEncE • $190,000Totally renovated and still time to pick out the kitchen cabinets and appliances! Three bed room Ranch has cathedral ceiling, hardwood flooring throughout, living room and family room. Close to everything!Mandy Sullivan: 401-474-1861

301 WindridgE ln, BriStol • $569,000Move right in to this sunny and spacious single level three bedroom and three bath corner unit. Renovated kitchen and baths and a fin-ished lower level with private guest quarters, office, laundry room and work shop. Fabulous sunsets and all North Farm amenities.Tery Pedro-Matrone: 401-499-8245

469 north ln, BriStol • $395,900Glamorous renovations have been done to this North Farm stunner. Enjoy fabulous water views including from the mas-ter bedroom. The kitchen boasts granite countertops, stain-less steel appliances and gorgeous cabinetry. Sarah Principe: 401-374-7064

464 crandall rd, EaSt tivErton • $224,500Move right into this charming three bedroom Ranch. Granite countertops, stainless steel appliances, bonus room and hardwood flooring. Walk to water and just a short drive to local shops. Cathy Sousa: 401-474-8306

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Gallery continued...

January 23: Be sure to limber up and fasten those britches, because the time is right to kick up your heels with Pendragon: An Evening of Celtic Mu-sic and Dance, hosted at the Stone Church Coffee House – a sure-fire way to beat the winter blues. $15. 7:30pm. 280 High Street, Bristol. 401-253-4813

January 28: Are you or your teen gearing up for college, but don’t quite know where to start for financial aid? College Goal Rhode Island is available at Middletown High School to help you navigate the process, with financial aid professionals and hands-on assistance with the FAFSA to set you up for suc-cess. Free. 6pm. 130 Valley Road, Mid-dletown. www.collegegoalri.org

January 29: For the first time in 16 years, proto-punk legends, The Dicta-tors, take the stage at the Parlor Bar & Kitchen, flanked by Neutral Nation and Natur. Sure to bring the thunder, this show is set to be fist-in-the-air punk rock at its finest. $22. 8:30pm. 200 Broadway, Newport. 401-848-9081

January 31: Say yes to the dress, and all the fabulosity that’s in store at White’s of Westport as Fun 107 hosts the 25th Annual Bridal Show, featuring more than 50 in-dustry experts on hand to ensure that your dream wedding comes to life. $5. 11:30am-4pm. 66 State Road, Westport. 508-999-6690,

www.fun107.com

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#rhOdYrESOLUtION

Step into your most mindful and balanced year yet with a litany of community events and program-ming for the whole family.

January 1, 8, 15, 22 & 29: East Bay Bikram Yoga Community Class. Suggested donation of $5-$10. 5-6:30pm. 36 Gooding Avenue, Bris-tol. 401-217-9010, www.eastbaybi-kramyoga.com

January 1-2: Tenth Gate and Ma-hatma Yoga Studio Free New Year’s Classes. 1046 East Main Road, Ports-mouth. 401-683-9642, www.tenth-gateyogacenter.com

January 7: Studio 47 Grand Re-Opening Celebration. 5:30-7:30pm. Free. 47 Maple Avenue, Barrington. 401-289-2787, www.barringtonpilates.com

January 1-31: Kids Story Time Yoga at Create Power Yoga. $5 per child. Wednesday and Fridays. 11:45am-12:15pm. 200 Newport Avenue, Rumford. 401-434-0262, www.cre-atepoweryoga.com

January 11 & 25: Innerlight Yoga Free Information Session for Mindfulness-based Stress Reduction. 6-7pm. 850 Aquidneck Avenue, Middletown. 401-849-3200, www.innerlightyoga.com

Wellness MattersFitspiration for the body and mind


Taste Test by Julie Tremaine

Drink Your VegetablesDid you resolve to eat better this year? It all starts with getting enough fruits and vegetables. Nutrition experts say you should be getting between five and nine servings every day. Start your morn-ing with one of these healthy drinks and you’ll be on track for a day of good eating choices.

Green Detox Juice >>From The Power of Juice,Middletownwww.thepowerofjuice.com

• 1/4 pineapple, cut into cubes • 8 oz organic kale, ends trimmed and thoroughly washed • 1 organic cucumber, washed with skin on • 1/2 lemon, trimmed of outer skin but with white pith intact • 1 oz mint, washed with any black stems removed • 1 oz ginger, washed with skin on

Blend until desired smoothness, or juice according to your machine’s instructions. Makes 2 servings.

Cherry Chocolate Decadence SmoothieFrom Bnourished Holistic Wellnessand Nutrition, Saunderstownwww.bnourished.com

• 4 cups frozen cherries• 2 cups water• I cup spinach (optional)• 2 Tbsp hemp or sunflower seeds• 1/4 cup raw cacao powder• 1 fresh date or 1 Tbsp of pure maple

syrup

Blend until smooth.

Rainforest Smoothie

From Garden Grille, Pawtucketwww.gardengrilleri.com

To a 16 oz glass, add:• 1/2 frozen banana• Fill to the top with frozen mango• Fill halfway with coconut milk• Top off with orange juice

Into the blender, add: • a hearty stalk of kale, stemmed• a handful of spinach

Empty the contents of glass into the blender on top of the greens and blend until smooth.

Black ForestFrom The Juice Bar at Zenabelle, Bristolwww.zenabelle.com

• 1 cup of fresh organic kale (spines removed)• 1/3 cup of mixed organic berries (frozen)• 1/4 cup of chopped organic beets (fresh if possible)• 1/2 cup of organic coconut water• 2 Tbsp of raw organic cacao powder• 1 Tsp of organic vanilla bean extract• 1 Tbsp of raw organic honey• 1/2 cup of iceOptional: 1-2 scoops of organic vegan chocolate protein

Put all ingredients in a high speed blender, making sure that ice and berries are on the top. Blend well for 60 seconds.

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Baking & Pastry Arts

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Restaurant, Food & Beverage Management

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the bay january 2016

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