The Bay February 2011

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Barrington: Waterfront with dock! Fabulous views from this new & magnificent custom home. Wonderful chef’s kitchen with Viking stainless steel appliances. Amazing 1st floor master suite with his/her marble baths. 2nd floor master. Central air & hardwoods. $3,300,000

Bristol: Stone Harbour! Sweeping views from this elegant penthouse residence. Dramatic great room with fireplace & sliding doors to private 377 SF balcony. Beautiful custom interior details,sitting room with 2nd fireplace, luxurious master bedroom/bath. Boat slip available. $1,550,000

Barrington: Sparkling 2 story center hall colonial on private ¾ acre lot. Newer gourmet kitchen with granite and stainless, inviting family with built-ins, wood floors, fabulous bonus room/5th bedroom, finished walkout lower level with Daylite windows. Quiet cul-de-sac. A gem! $699,000

Barrington: A rare historic jewel with elaborate Italianate-style features. A grand walnut staircase, 11’ ceilings with medallions and crown moldings, large rooms, pocket doors & kitchen fireplace are only a few of the exquisite charms. Screened porch, brick patio. $619,000

Bristol: Charming all season Cape in desirable Bristol Highlands. Open floor plan with fabulous cook’s kitchen, spacious rooms and custom detailing throughout. Beautiful landscaped yard with pool and deck. Great access to water and bike path. Join the BHIA for community amenities. $549,000

Bristol: North Farm! Enjoy beautiful views of the Bay from this spacious 2 level end unit. 1st level offers cathedral ceilings, hardwood floors, eat-in kitchen, master bedroom/master bath and 2nd bedroom/bath. Walkout lower level includes bed, bath, office, laundry, storage & 2 car garage. $429,000

Barrington: Pretty colonial in excellent location! Newer kitchen open to family room, stainless appliances, greenhouse window, beautiful hardwoods, crown molding, large master with 3 closets, updated baths, lovely fenced yard, covered porch to 2 car garage, more! $410,000

Barrington: Opportunity knocks! One level affordable home with main floor master suite or in-law possibility. 4 bedrooms, 2.5 baths. Lovely dining room, fireplaced living room, great closets, central air, new driveway, replacement windows. Porch overlooks nice yard. Established neighborhood. $324,000

East Providence: Motivated seller offers this handsome 4 bedroom Cape Ann set on a quiet cul-de-sac with over 13,000 square feet of lush, private grounds and gardens. Hardwoods, fireplaced great room, double garage, brick patio. $275,000

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ST. ANDREW’S SCHOOL OPEN HOUSE AD - The Bay and SO Rhode IslandContact: Debra Page-Trim, Director of CommunicationsP:401-246-1230, EXT. 3026, E: [email protected]

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This Month13 Full SailThe Herreshoff Museum celebrates four decades

17 Fresh BrewedCoffee culture is always buzzing

Every Month7 Letters

9 The BuzzIt’s a dirty job, but…

10 On the Bay 12 Bay Views

21 Live WellAn urban shopkeep’s suburban retreat

23 Connoisseur 24 Shop Around 26 Homestyle

29 TasteCozy farm dining in Westport

32 Review 33 Drink 34 Dining Guide

37 GalleryGilbert Stuart gets his close-up

38 Calendar 41 Artistry

42 Just Add WaterLet’s go ice fishing – or not

17

ContentsFebruary 2011

32

On the Cover: Shot at Coastal Roasters.Photography by Kate Kelley.


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

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

PublishersBarry FainRichard FleischerMatt HayesJohn Howell

Publishing DirectorJeanette St. Pierre

EditorJulie Tremaine

Assistant EditorJohn Taraborelli

Acting Art DirectorAlli Coate

Advertising Design DirectorLayheang Meas

Graphic DesignersKarli HendricksonMeghan H. Follett

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

IllustratorsAlli CoateAshley MacLureEloise Narrigan

Photographers

Contributing WritersJamie MerollaJohn PantaloneJames PierceCaitlin QuinnCristy RaposoBethany Vaccaro

Rebecca BaruzziTim FaulknerDawn KeableDana Rae LavertyMichael MaddenAndrea E. McHugh

Janice Lee Kelly Kate Kelley

Amy AmerantesMarylou ButlerJudith Gardner

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

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Editor’s Note

It Warms the HeartIn February, it’s easy to feel like the winter is never going to end. All of your the-snow-is-so-magical thoughts from the beginning of the season are long gone, and the wait for the beginning of spring seems even longer with each little flake that falls. There are several things you could try to beat the midwinter blues: you could hibernate, you could hop a plane for the next available tropi-cal destination (or just fake that feel-ing by cranking your thermostat to 85 and lounging around your house in a bathing suit), or you could wrap yourself in a warm sweater, cozy up to a fireplace and remember that the cold is just part of the deal when you get to live in a place with four distinct

(and distinctively beautiful) seasons. There’s no better place to do said cozying than at a charming little cof-fee shop – and no better feeling than a hot cup of coffee when you really need some warming up. This month, break out of the drive-through habit and take some time to enjoy some of the area’s most delicious brews at lo-cal coffee shops. Why not go crazy and treat yourself to a freshly baked treat while you’re at it? After all, beach season is a long way off.

From Our ReadersOn behalf of our Board of Governors and Club members, I’d like to thank Providence Media for coordinating and publicizing the Coats for Coffee drive that you held with Seven Stars Bakery and Courtesy Cleaners in No-vember. More than 247 coats were collected, with an estimated total retail value of $4,940. Your donation will continue our mission of enabling

and inspiring young people to reach their full potential as productive, re-sponsible, and healthy members of their community. Your support of our important work is greatly appre-ciated.

David M. BodahSenior Director of DevelopmentBoys and Girls Clubs of Providence

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 magazines available onwww.thebaymagazine.com

Find us on FacebookReach out to us at BayMag

monthlyServing the East Side since 1975June 2010

East Side

Surviving by Archiving... page 27 | Our Annual Summer Arts Preview… pages 29-32

Five candidates begin their run for City Hall

Mayoral Material


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The BuzzPeople and places on the bay

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Thomas Tew Rum distiller Brent Ryan


FROM pAGE 9

It’s a Dirty Job…The Discovery Channel heads to Aquidneck Island

The Newport Distilling Company, makers of Thomas Tew Rum (as well as, un-der the moniker Coastal Extreme Brewing, Newport Storm beer) recently had a visit from the Discovery Channel’s renaissance working man Mike Rowe, host of the show Dirty Jobs. Descended from two generations of working-men, Rowe says his show is an homage to men and women who work with their hands, and who, in the process, sometimes get more than a little dirty.

In the episode, the roguish host gets walked through the rum making process by Head Dis-tiller Brent Ryan. “We definitely made sure that we saved some of the dirtier things that we do for Mike Rowe,” says Ryan. Rowe gets just a little bit tipsy as well, due to the so-called Sternewirth Privilege, a late 19th century St. Louis tradition whereby brewery workers got

free access to beer.The Newport Distilling Company is the only

distillery in the state since before Prohibition, and their rum is named after Rhode Island’s most notorious pirate, Thomas Tew. Their tra-ditional distilling process evokes the booming rum production in the area in the mid-1800s. “Aged rum picks up all its color and a lot of its flavor and aroma from the oak barrels,” says Ryan. “We feel it most closely represents what was made in Newport 250 years ago.”

This is a great opportunity to see how a lo-cal artisanal product is made, and then sample the results. You can also visit the distillery for a tour and tasting on any day but Tuesday from 12-5pm – and if you have any doubts that they’re a lot of fun at Thomas Tew, watch the episode. 293 JT Connell Road, Newport. 401-849-5232, www.newportstorm.com.

ART AppRECIATION

Decking the Hall with ArtSakonnet Arts Network is on a mission. They want you to have as many “arts experiences” as possi-ble. To that end, Sakonnet Arts has installed their annual Art Among Friends exhibit at the Tiverton Town Hall, hosted by the Tiverton Arts Council. Bringing together the work of over 30 artists in mediums including painting, sculpture, pho-tographs, prints and pastels, the

exhibit is open to the public dur-ing business hours – and, because art should be as accessible as pos-sible, is free of charge. Check it out any time until February 27. Sakon-net Arts Network provides arts programming to the Tiverton area, and is open to anyone who loves or makes art. To find out more about getting involved, check out www.sakonnetarts.org. -Julie Tremaine

FREE FUN

Wednesday is Movie DayEvery moviegoer knows that the first three months of any given year are Hollywood’s graveyard, the bleak winter months in which troubled proj-ects, big budget disappointments, D-grade rom-coms and star vehicles gone wrong are put out to pasture to disappear quickly and quietly before recouping expenses on the interna-tional DVD market. That makes this the perfect time of year to catch up on some truly interesting, compel-ling and sadly unheralded movies you might have missed. And better yet, you can do it for free.

Every other Wednesday, the Four Corners Arts Center in Tiverton screens thought-provoking films and documentaries, from foreign films to indies to art house classics. Febru-ary and March offer some fascinat-ing selections. The Gates, an HBO doc about artists Christo and Jean-Claude, who spent 25 years creating 7000 saffron-colored fabric gates to cover the walkways of New York’s Central Park, plays February 9. On February 23, it’s Kitchen Stories, a Norwegian film comedy about the

unlikely friendship that develops be-tween a Norwegian farmer and the Swedish researcher sent to observe him. March 9 brings No Impact Man, a documentary about a family trying to live a sustainable, zero impact life-style for one year in New York City. Maverick German filmmaker Warner Herzog’s 1972 classic Aguirre: The Wrath of God plays on March 23; it’s the story of a ruthless Spanish Conquistador on a quest to find El Dorado, the legendary city of gold. All screenings are free and begin at 7:30pm. 3852 Main Road, Tiverton. 401-624-2600, www.tivertonfourcor-ners.com/artscenter

For more free films, also check out the Wednesday Night At the Movies series at the Rogers Free Library in Bristol. Shows begin at 7pm; call 401-253-6948 for more info. 525 Hope Street, Bristol.

Those seeking a Wednesday mati-nee should head to the Barrington Public Library where free film screen-ings happen at 1pm. Call 401-247-1920 for more info. 281 County Road, Barrington. –John Taraborelli

The Buzz on the bay


The Buzz on the bay

SWEET ChARITy

Bring the Party

ShApE Up

Get Fit for Free

Though it will still be a couple of months before kids start breaking out the dresses, tuxes and corsages, planning is already under way for East Providence High School’s fourth annual Post Prom Party. The event, to be held at Healthtrax, is a fun, substance-free soiree that welcomes all prom attendees and their dates. Organizers have already started reach-ing out to parents, residents and business owners to get involved through the donation of money or prizes, or through volunteering their time. A Flamin-go Fundraiser is also in the works. Those interested in helping out should contact the East Providence High School Parent Teacher Student Association at [email protected].

Lucy’s Hearth is an emergency and transitional shelter for homeless mothers and their children in Middletown. The 24-hour shelter provides temporary housing and aids in the transition to independence. They accept donations of food, as well as furniture, bedding, towels, small appliances and other house wares in order to furnish the living areas in which nine families can be sheltered at one time. Due to their limited storage space, Lucy’s Hearth tries to accept only donations that address a specific need at a specific time; contact them to learn more. Do-nations are accepted Monday through Friday from 10am-4pm and weekends by appointment. 913 West Main Road, Middletown. 401-847-2021, www.lucys-hearth.org

There are plenty of excuses not to join a gym. You’re too busy (too busy to be healthy?). There isn’t a gym you feel comfortable going to (you obvi-ously haven’t seen Warren’s 426 Fit-ness). You’re not in shape enough to go to the gym (seriously? Let’s use some logic here). Gym memberships are too expensive. Normally, you’d have a point with that one. But with 426 Fitness’s free Zumba classes, you’re officially out of excuses not to get in shape. Every Thursday at 7pm until the end of March, head to 426 for a free session of the dance aerobics

class that everyone’s buzzing about. While it’s definitely a smart way to get people in the door, owner Mark Lom-bari says that this isn’t a try-one-free-class-then-sign-a-contract thing. “You can come in the entire time there’s free classes,” he says. “The people who can’t afford to come to a gym can at least get some exercise for three months for their New Year’s res-olutions.” So stop by, take a class (or eight) and see all of those excuses for not working out disappear. 426 Meta-com Avenue, Warren. www.426fitness.com -Julie Tremaine

LOCAL FILMMAKING

Seven Days for a CauseSocial service programs operating at the nonprofit level often have a low (or no) budget for marketing their mission to alert those who can benefit from their services, as well as build public awareness for fundrais-ing. Enter the good folks at the 7DAYPSA, who are organizing a video contest to create the best public service announcements for these worthy nonprofits. The winning film-makers win prizes and valuable experience, along with the exposure that comes when the PSAs are aired on local networks and other marketing outlets. The contest is also a Rhode Island International Film Festival Creative Impulse Award Competition. Most importantly, the results will benefit these vital social programs. Each team (referred to as an “agency”) will have seven days to produce 20-, 30- and 60-second PSAs from inception to completion for qualified local nonprofits. The week of this year’s competi-tion is March 30 to April 9, and the registra-tion deadline is March 4. Last year’s winner for a program in Maine – Planet Dog (which helps train and place service dogs) – will be screened in Los Angeles for the 2011 New Media Film Festival. So take on the challenge and help create a persuasive film for a great cause. www.7daypsa.org –Dan Schwartz


The Buzz Bay ViewsThe Little Compton Education Foundation held its Scenic Winter Race and Walk, a 4.8-mile road race beginning and ending at the Wilbur McMahon School at the Commons, in January. All proceeds benefited the LCEF, as well as the children of Wilbur McMahon. Photography by Judith Gardner.

Runner Meribeth Anderson Libby Fisher from Barrington runs in the Children’s Fun Run

Marc and son Adam Stewart

President of The Little Compton Education Foundation Carolyn Sedgwick (right) andher sister Sarah Pherno (left) with all of the children that ran in the Children’s Fun Run

Organizer Matt Allder and Treasurer and Board Member Sherri Corey with pre-race snacks

The Winner! Chris Magill from Cumberland finished first, with his Mom and Dad Tim and Susan Magill from Narragansett at his side at the finish line


Think of him as the Henry Ford of boatbuilding. Nathana-el Greene Herreshoff (1848-1938), an MIT-trained engineer, gave Rhode Island one of its most successful businesses and became perhaps the most famous designer and builder of wooden boats in the world. Though his company has been out of busi-ness for over 60 years, his legacy and history reside still at the compound on Bristol Harbor where Nat and his brother, John Brown Herreshoff, turned out yachts for the rich and fa-mous, and a record eight consecutive defenders of the America’s Cup.

The Herreshoff Marine Museum, founded by Herreshoff descendants in 1971 at 1 Burnside Street facing the bay in Bristol, houses more than 60 of Nathanael Herreshoff’s legendary de-signs, as well as artifacts, memorabil-ia, his letters and notes, historic pho-tographs, tools, hand carved models and more. Celebrating its 40th anni-versary this year, and with renewed

local interest in the America’s Cup, the museum is poised to enter a new era under the direction of Dyer Jones, himself a boat builder and a legend-ary figure in sailing circles.

Jones, executive director of the museum since November, also chairs the board of the America’s Cup Hall of Fame, inaugurated on the grounds of the Herreshoff Museum in 1992. “The concept of the Herreshoff Mu-seum was to celebrate the Herre-shoff Manufacturing Company and the people who made it an impor-tant part of Bristol, Rhode Island and American industry,” Jones says. “It has since grown beyond that.”

They would like it to continue to grow, so they are focusing on cre-ating new educational programs for children and adults as a way of pre-serving the heritage and skills of wooden boatbuilding mastered by the craftsmen at Herreshoff Manu-facturing. “These two brothers were innovators in design and business,”

Jones said. “They were an outgrowth of the Industrial Revolution and they earned a worldwide reputation for the quality of their work, the innova-tion of their designs and of their pro-duction and assembly methods.”

All of this is documented at the mu-seum both by exhibits that focus on the process followed by the Herre-shoffs and by the living testament to their success: the boats ranging from an eight-and-a-half-foot dinghy to Herreshoff’s personal yachts and boats he built for the likes of Harold Vander-bilt and J.P. Morgan. Some of the boats reveal their age in pre-restored condi-tion, as part of the museum’s mission is to aid in restoration of historic Her-reshoff boats. Others gleam with their wooden pride and invite close inspec-tion of details from sweeping hulls to innovative hardware.

“Nathanael Herreshoff did every-thing,” Jones explains. “He designed and built the boats. He designed and fabri-cated every piece of hardware. The com-

pany made its own sails. Everything.”At its peak, the Herreshoff Manu-

facturing Company employed a work-force of 300 and became the center of Bristol’s commercial success and a major arm in Rhode Island’s economy. “It had a huge economic impact on this community,” Jones says. “That legacy continues with many of the ac-tivities of the museum.”

The museum’s Seamanship Institute offers winter classes for youth and adults as well as summer programs that allow youngsters to learn to sail in classic wooden boats designed by Nathanael Herreshoff. “It’s a special experience for kids to be able to sail a wooden boat,” says Richard Feeny, the museum’s sailing master and di-rector of programs. “They’re learning proper technique and seamanship, but they’re doing it with a sense of history and respect. The Herreshoff 12 1/2 is the most imitated small boat in the world, and we are one of the only antique boat sailing programs

After 40 years, the Herreshoff Museum is still a force in the boating world

By John Pantalone • Photography by Judith Gardner

The Unsinkable ship


in the country. The kids learn about the art of sailing safely and efficiently and about boat design as well.”

Summer sailing programs enroll 50 students as young as ten years old, and through that program and other educational efforts, the museum has built a loyal fan base in the East Bay region. “We added a maintenance program this year thanks to a grant that allows us to teach classic boat maintenance and repair,” Feeny ex-

plains. “We have wonderful volunteer mentors who help with this.”

Feeny and the museum staff have undertaken a school-based Traveling Trunk Program that provides curricu-lum materials and covers the history of the Herreshoff brothers and Rhode Island maritime history, as well as as-pects of the Industrial Revolution. It has test-run the program at the Paul Cuffey School in Providence and hopes to produce more versions of

the trunk for use at other schools.“Our efforts are directed at making

the museum and its programs as dy-namic as possible,” Jones says. “This is a significant piece of the state’s his-tory, and we want to reach as many people as we can with this story.”

The history of the Herreshoffs is richly connected to the history of the America’s Cup, as Nathanael de-signed and built every successful Cup defender between 1893 and 1934. “This was the last yard to build the complete boat for competition in the Cup races,” notes the museum’s Chief Operating Officer, Jonathan Goff.

It makes sense, then, that the Cup’s Hall of Fame would reside on the grounds where so many champions were built. As it turns out, the Hall of Fame helps extend the familiarity of both the Herreshoff name and Bris-tol well beyond the region’s borders. “We had visitors from 49 of the 50 states this past year,” Goff boasts. “And from 27 different countries.”

Hall of Fame inductions often take place out of the country, as Jones points out. “I’ve been to ceremonies in New Zealand, Spain, France and elsewhere, and people there all know this history and know about the mu-seum,” he says. “Locally we are a fo-cusing on our mission of education and inspiring people about sailing and the heritage of sailing and boat-building created by the Herreshoffs.”

This summer, the museum will host two major events to draw more atten-tion and monetary support. On June 4, they will celebrate with a 40th An-niversary Gala on their property off Hope Street facing the bay. Elisabeth Lavers, co-chair of the gala, says the black tie event will include a live auc-tion, catering that will feature locally

grown and produced food, music and more. “The gala will highlight the mu-seum as a resource for the commu-nity and will also help promote the community,” Lavers explains.

In August, the museum hosts its annual Classic Yacht Regatta, which last year attracted 75 boats, most of them Herreshoff designs. “We started the regatta as an informal event, but it has become a fixture,” Jones en-thuses. “The owners of these great boats love coming here, and it gives a boost to the town, which has so many wonderful cultural attractions.”

The museum often hosts national championships of competitive sail-ing categories, which also bring visi-tors to the area, and American Cruise Lines has made Bristol a regular port visit for its regional cruises, with the museum as a gathering point for the cruise ship patrons.

While Newport won’t host the ac-tual America’s Cup races, the city will land preliminary Cup qualifying com-petitions scheduled for different cit-ies around the country. With over 40 years of involvement in the America’s Cup Race, Dyer Jones has been a key figure in the state’s efforts to bring Cup events to Newport. “It would be wonderful to have these events here, not to mention a big economic boost,” he says.

One of the sidelights for the racers and for visitors could well include a trip to the Herreshoff Marine Mu-seum and the America’s Cup Hall of Fame. The museum re-opens for the season in April. Administrative offic-es are open during weekday business hours. For details or to arrange a group tour (available now), call 401-235-5000. 1 Burnside Street, Bristol. www.herreshoff.org

“This is a significant piece of the state’s history, and we want to reach as many people as we can.” – Dyer Jones, executive director of

the Herreshoff Museum

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A good coffeehouse is much more than just coffee. Yes, it must feature the beguil-ing brew – and it must be

good – but a true coffeehouse needs just a little more. A real cof-feehouse has a feel of community to it. It’s somewhere you can grab

a mocha, settle into a comfy chair and get lost in a book for an hour or two. It’s a place where you can find out about local art exhibits, book clubs and yoga classes just by looking at a bulletin board or the walls. It’s a place where you can have an unhurried conversa-

tion – with your spouse, with your five-year-old, with a friend – as the smooth strains of Miles Davis hum in the background.

So sit back, grab a cup of your favorite brew, and dive into what we found out during our tour of East Bay coffee shops. We don’t care if you take up that comfy seat all day – just be sure to clean up those crumbs and leave a nice tip for your barista.

Custom House Coffee

Walking into Custom House Cof-fee’s Middletown shop is like a veritable feast for the senses: the aroma of fresh-ground beans tick-les your nose as your eyes take in all the goodies nearby. Wooden barrels filled with beans, sage-colored walls, inviting tables and wrought-iron décor make it the perfect setting for getting cozy and savoring your cappuccino. If you’re lucky, you might even catch one of the staffers roasting beans, something that’s done daily to en-sure the most flavorful product. If you’re in the mood to broaden your knowledge or perhaps want to sample a new brew or two, the shop holds tastings every Saturday

at 1pm. The Portsmouth location – the company’s second and largest – also has free WiFi, two fireplac-es (one inside, one outside!) and the same pastries and goodness you can find in Middletown. Both stores often host open mic nights and local art exhibits, too, so you can boost your cultural awareness while also boosting your caffeine intake. 796 Aquidneck Avenue, Middletown. 401-842-0008. West Main Road at King Charles Drive, Portsmouth. 401-682-2600. www.customhousecoffee.com

Seven Stars Bakery

This is the little cafe that could. It all began 10 years ago in an old gas station on Hope Street in Providence, and has since blossomed into one of Rhode Is-land’s most successful bakeries. Made from scratch bread, cook-ies and pastries – don’t miss the to-die-for chocolate croissants or olive loaf – take top billing here, as does the locally roasted New Harvest Coffee. Its newest store is located, appropriately enough, in the old Rumford Baking Powder building at 20 Newman Avenue in Rumford. The new space pays

By Dana Rae LavertyPhotography by Kate Kelley

Illustration by Alli Coate

Locally brewed coffee never tasted so good

Buzzingaround the Bay

Coastal Roasters in Tiverton (L) and Custom House Coffee in Middletown (R)


homage to its history, with a huge mural of an old Rumford Baking Powder baking competition taking up an entire wall. The spacious café is bright and airy, thanks to uber-high ceilings and walls of windows that let in natural light. It’s a great spot to catch up with friends, grab a loaf of bread to go with dinner, or get lots and lots of reading done. Rumford Center, 20 Newman Ave-nue, Rumford. 401-521-2200, www.sevenstarsbakery.com

Coffee Depot This place is all about community, baby. Along with its signature cof-fee, espresso drinks and bread and pastries from Bristol Bakery and Providence-based Olga’s Cup + Saucer, the Coffee Depot of-fers a smorgasbord of entertain-ment, music and local art exhibits. Heck, the good folks here have even hosted life-drawing sessions in the café. (The space needed for such an endeavor proved to be a challenge, however.) Every Fri-day at 7pm, the coffeehouse turns into an East Bay American Idol of sorts. Open mic night welcomes

performers of all kinds, whether crooners, jokesters or starving poets. They’re held every Friday, except for those that fall on three-day holiday weekends. The café also features a new artist every month, hanging the artwork on the walls to be admired or purchased. Added bonuses: free WiFi and 50-cent coffee refills. 501 Main Street, Warren. 401-608-2553, www.cof-feedepotonline.com

The Beehive Cafe

Come for the full breakfast (two Rhody Fresh eggs, toast, bacon and fried chickpeas – yum!) or owner Jennifer Cavallaro’s tasty lemon squares; stay for the gor-geous view, both inside and out. The Beehive Café is just a stone’s throw from the Bristol waterfront, which means you can take your latte (made from New Harvest Coffee) and settle into a cozy spot to take in the sea-sprayed view. Customers can take their java al fresco in the summer, thanks to an adjoin-

ing rooftop patio. Oh, and did we happen to mention the food? Chef Eli Dunn uses local ingredients to create out-of-this world pizzas, roasted butternut squash sand-wiches (insert Homer Simpson drooling sound here) and baked four-cheese penne using Narra-gansett Creamery ricotta. Is it a coffee shop? Is it a foodie heaven?

Perhaps it’s a little of both, and the thankful folks of Bristol don’t seem to mind a whit. 10 Franklin Street, Bristol. 401-396-9994, www.the-beehivecafe.com

Coastal Roasters

This charming little shop offers its own brew of hand-roasted cof-fee and espresso drinks in a sweet location right on the water in Ti-verton. A favorite of the locals, it offers good coffee and espresso drinks – plain and simple – in a set-ting that’s spare but beautiful. In-side, lime green tables and chairs beckon and stacks of newspapers wait for the next reader. In the warmer months, you can take your cup seaside and just sit and sip for hours, with the salty spray in your hair and nary a care in the world. The coffee is roasted daily in small batches and comes with colorful local names like Wild Weetamoo, Fogland Fogcutter and Old Stone Bridge decaf. 1791 Main Road, Ti-verton. 401-624-2343, www.coast-alroasters.com

Coastal Roasters in Tiverton

How do small, micro-artisan roasters ply their trade? “Very carefully,” says Bob Mastin, roastmaster at Custom House Coffee and

founder of its original Middletown location. “You don’t want to do it too quickly or too slowly.” Come to think of it, that sounds like a lot of worthwhile endeavors.

Custom House Coffee is all about precision, from finding the balance be-tween a varietal’s quality and its consistency, to finely tuning a roast, to, of course, brewing the perfect cup. Bob even teaches a course on that last point to local baristas, covering such esoteric concepts as “latte art.”

“Basically what differentiates us from other coffee places is that we import really high quality Arabica beans, then roast them in small batches, very care-fully, and do that frequently to maintain freshness,” explains Bob, summing up a philosophy and practice that has made Custom House one of Rhode Island’s best known cafes. Neither of their two traditional drum roasters has a capac-ity much exceeding 50 pounds, which ensures that Custom House’s coffee is as fresh as possible. “How recently it was roasted is a major factor in how good coffee is,” he notes. “If another store doesn’t have access to a roaster, its coffee is not going to be as good.”

Luckily, Custom House Coffee has three locations in Middletown, Ports-mouth, and East Greenwich – so if you’re living in the area, you’ll never have to go too far to avoid those “other” stores.

After the coffee is roasted for 12 to 18 minutes at a time, or somewhat lon-ger for a darker roast, it’s packed in airtight bags labeled with the date and shipped off to Custom House’s retail locations or wholesale customers – but the battle for quality isn’t over yet.

“For the person who brews the coffee, the most important thing is to keep it stored airtight. Some places will grind their beans and fill filters and just stack them up – I don’t allow that in my store,” Bob declares. “It spends liter-ally only seconds in the ground state.”

Yes, a lot of things perform their functions very carefully, but at Custom House, they take more care with a cup of coffee than many do with most any-thing else in life. “We just want everyone to have the best cup of coffee they can get,” says co-owner George Doumaney. Coincidentally, George, so do we. 796 Aquidneck Avenue, Middletown. 401-842-0008. West Main Road at King Charles Drive, Portsmouth. 401-682-2600. 250 Main Street, East Greenwich. 401-884-3435. www.customhousecoffee.com -Michael Madden

Roasted to PerfectionAn insider’s perspective on house-roasted coffee beans

Partners Village Store and KitchenAt Partners, you can have your coffee, some homemade soup, perhaps pick up a trinket for someone special, attend a book signing or weekly children’s story hour, pay homage to the almighty wiener dog (more on that later) – you get the point. Partners is the epitome of the community gather-ing place. Tucked into a renovated 1878 farmhouse, Partners has a little bit of something to satisfy even the pickiest connoisseur, and the bright kitchen area is the per-fect place to curl up with the lat-est bestseller. Dessert is always a big hit here, too, and giant cook-ies – think chocolate chunk, gin-ger spice and oatmeal raisin – are available every day. Oh, and those dachshunds? Partners owner Nan-cy Crosby has had at least five of them during her lifetime, thus the adorable little wiener dog on the Partners sign. Every summer the store holds a Dachshund Day celebration, where the low-rider doggies and their owners gath-

er to celebrate the breed. Now what could go better with a cup of espresso than a couple of tail-wagging cuties? 865 Main Road, Westport. 508-636-2572, www.partnersvillagestore.com

Tickle’s Tea Room

Fancy a slice of refinement with your tea? Tickle’s Tea Room, tucked away in an 18th century reproduc-tion home on Route 6 in Swansea, serves it up in droves – and gives you an alternative to all that cof-fee. You can feel like a truly elegant lady (or gent) as you sip your pekoe by the fireplace during the chilly winter months. In the summer, the homemade sweets and savories can be taken outside to a shady gar-den patio festooned with bunches of blooming plants. When you’re done, you can browse through the shop, which features Pandora jew-elry, children’s clothing, Vera Brad-ley handbags and more. 2219 G.A.R. Highway (Route 6), Swansea. 508-379-0717, www.ticklesshop.com


The Bay1/4 PAGE 4.375"w X 5.875"h

February 1, 2011

DAUGHTERS.

SISTERS.

MOTHERS.

FRIENDS.

And they own Gil’s.

397 Metacom Avenue, Rte.136 Bristol, RI 02809 401-253-9789 Fax: 401-253-2404 www.gilsappliances.com

Lisa and Gail know what it takes to run a business, raise a family and keep ahome.They also know that the right appliances can make every dayeasier and chores, well, less like chores.Their parents opened Gil'sin 1961, so you could say they've grown up in the business. If youneed appliances, why not talk with Lisa and Gail?

HOURS: Mon-Wed-Fri 9:00am - 6:00pm Tues-Thurs 9:00am - 8:00pm Sat 9:00am - 4:00pm Sun Closed - Family Day

Celebrating 50 years in business

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Valentine’s Week-long Special:2 for $20 Drop-in Yoga class 2/14-2/18

Open your Heart and Spread the Love at Bristol Yoga Studio

Coastal Roasters is infamous for the traffic snarl its customers create on a bend of Main Road in Tiverton as they descend each morning, afternoon and evening for one of Rhode Island’s best cups of coffee.

“We’re blessed with an active and dedicated clientele who’ve made us part of their daily lives,” says Donald Machado, who, along with Lisa Machado, owns the artisanal coffee shop. “We’ve been very lucky that the neighborhood has adopted us as what’s called in business a ‘third place,’ a nexus of community activity.” Well, some people create their own luck.

Coastal Roasters roasts its own beans and creates its own blends, and can offer just over 20 different coffees at once while maintaining its small batch, fresh roasted standard. Sixteen of those coffees are single-varietal cups, with an emphasis on Organic and Fair Trade-certified beans. An-other half dozen are proprietary blends of multiple origins and different levels of roastedness, with locally themed names.

How does one go about creating a blend like their Fogland Fogcutter (named after Fogland beach in Tiverton), comprising beans from three different regions and roasted three different ways?

“Trial and error,” says Donald. “Also, by going out and drinking a lot of coffee, seeing what everyone else was doing, and requesting lots of free samples from our brokers. From there it’s just tweaking.” The beans in the Fogland Fogcutter blend – Coastal Roasters’ best seller and its signa-ture coffee – hail from Mexico, Africa and South America, and are roasted light, medium and dark, respectively. It takes about an hour to get the full blend roasted, compared with 15-20 minutes for a single varietal coffee. “In hindsight, I’d love to have made my best seller simpler,” Donald laughs.

A good cup of coffee doesn’t end at the beans, though. It’s as much about the way they’re brewed. “Buy enough full bean coffee for a week, in smaller amounts and more often, and grind it just prior to brewing,” ex-plains Donald of what goes into the perfect cup. Be sure to use enough of it, too: the biggest difference between your cup and theirs is the amount of ground beans used. “A lot of people make weaker cups at home,” he notes. “It should be at least one tablespoon per four ounces of coffee.” From there, it’s a matter of getting the temperature right. “You want it just shy of boiling: between 200 and 206 degrees,” Donald says. “Most home kits brew at around 180.” He recommends using a hand filter and boiling your water separately, or a French press: “That’s how to make it taste as good as it does at the café.”

Whether you want to buy in bulk or skip the home brewing process altogether, don’t worry. Nobody will blame you for joining the commo-tion outside Coastal Roasters. After all, seems like everybody is already there. 1791 Main Road, Tiverton. 401-624-2343, www.coastalroasters.com -Michael Madden

A Smooth BlendBreaking the code on custom coffee blends


Live WellStylish finds for you and your home

26Boutique living

in Warren

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Concord Companion Services …


Rue De L’EspoirAmerican Bistro Cooking

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info/reservations 751-8890 www.therue.com

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Last year, Green River Silver Co. sold a Rhode Island Pendant to raise money for Save The Bay. How much did it raise?We sold approximately 700 pen-dants from September through De-cember. We raised around $3500 for Save The Bay.

Are you selling any products this year to raise money?Due to the huge success of this partnership we will be selling a small and large version of the pen-dant, as well as matching earrings, with 10% of all sales going to Save The Bay in 2011.

What makes Green River Silver Co. a unique place to buy jewelry?Unlike other jewelry stores that buy from distributers and at gift shows, we travel the world and buy direct from the artisans who design and make jewelry. We go on buying trips to Mexico, India, Thailand and Bali. We also buy in the southwest-

ern United States (Navajo, Zuni, etc.), and carry many local silver artists, including two fabulous sea glass designers.

What role does travel play in your job?Travel allows us to find unique styles and jewelry designs that are not in other area stores. By buying direct from the artisans we are also able to keep our prices as low as possible.

What makes you so passionate about fine sterling jewelry?It’s exciting to travel and discov-er new designs and craftspeople. Jewelry is truly wearable art.

What is your most popular item?The Rhode Island Pendant was the most popular item this past year, fol-lowed by our 2010 snowflake pin/pen-dant design (over 500 sold). Sea glass jewelry was especially popular, too.

What keeps customers coming back?We offer unique sterling jewelry at

affordable prices and we are fanat-ics about customer care. We con-sider our customers to be members of the Green River Silver Co. family.

Your newest location in Bristol makes three stores across Rhode Island. Why did you choose this location?Bristol is a fabulous town for retail due to its proximity to Newport and Roger Williams University. Its his-torical downtown and wonderful mix of retail shops and restaurants make it a perfect place to do busi-ness.

Do you think your Rhode Island Pendant will be equally popular in a harbor town like Bristol?Yes. The pendant sold especially well in Bristol due to its historic relationship to Bristol Harbor and Narragansett Bay.

Green River Silver Co.’s East Bay loca-tion is at 297 Hope Street in Bristol. 401-253-5005, www.greenriversilver.com.

Live Well Connoisseur by Rebecca Remillard

A Sterling ReputationGreen River Silver Company’s John Goldman helps Save the Bay

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156 Rear County Rd. Barrington, RI • 401.289.2998

(Behind Ace Center Hardware)Open 7 days Lunch & Dinner

Tong - DFine Thai Cuisine & More

The leader in local lifestyle

We’re expanding and looking for an Associate

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PROVIDENCEMONTHLY

monthlyServing the East Side since 1975June 2010

East Side

Surviving by Archiving... page 27 | Our Annual Summer Arts Preview… pages 29-32

Five candidates begin their run for City Hall

Mayoral Material

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Inside portsmouth’s Clock Tower Square shopping plaza sits a hidden gem. For all women who crave luxury clothing and accesso-ries, it’s a haven. Stalise is a high-end retail store that seems to have hit the nail on the head when it comes to carrying what women want. Rows of designer jeans, cashmere sweat-ers and chic fur vests cover the walls inside this adorable boutique. Since opening in 2007, Stalise has main-tained its reputation for providing superior quality clothing and service.

Owners Stacey Downing and Lisa Hurd work together effortlessly to create a personal and unique shop-ping experience for all of their cli-ents. “We provide a boutique that caters to all needs,” Lisa explains. “Our clients are women who want to shop in an environment that is com-fortable and friendly.”

Inside the boutique, hardwood floors and a clean and peaceful set-ting make Stalise the ideal shop for all those who dread the thought of shopping amongst the crowds in Providence and other city centers. What Stacey and Lisa have created is a truly fashionable New York City

style store without the uncomfort-able masses of people and loud traf-fic. So what sets this store apart in a town known for its cute, one-of-a-kind shops? “We are unique to the area because we provide a boutique that caters to all needs,” explains Stacey. “There are not many stores [in the area] where you can shop for a full range of wardrobe necessities with this quality of customer service and wearable, affordable fashion.”

Stalise is a store where the qual-ity of the merchandise is matched by the passion shared by both its own-ers. Having worked together long before opening the store, Stacey and Lisa developed a close friendship that without a doubt allows them to provide a thoughtful boutique known for its customer service. “Our relationship is unique,” says Lisa. “We work well together and balance one another perfectly. As soon as you walk into the store, the atmosphere feels more like you are walking into someone’s home instead of a retail boutique. There is laughter and hos-pitality combined with a no pressure sales approach.”

Both owners share that passion

for their profession and make sure to pass those feelings onto their clients. “There is no better feeling than when a woman leaves the store and is com-pletely thrilled and satisfied with her purchases,” declares Stacey. “A wom-an gets such satisfaction when she purchases clothing that makes her look and feel her best. As they say, clothes make the woman!”

Their decision to bring their high-quality store to Portsmouth was an easy one. With Stacey hailing from Middletown and Lisa from Newport, Portsmouth has welcomed them and their business with open arms. Of course, what town is not in need of a new women’s boutique? “Our passion is fashion and we want to share that with our customers,” says Stacey.

Make sure to look for special events including trunk shows, pri-vate cocktail shopping parties, and special jean fitting parties happen-ing at Stalise all year long. This is one shopping experience that sim-ply cannot be missed by any woman who takes great pleasure and pride in every outfit. 105 Clock Tower Square, Portsmouth. 401-293-5445, www.stalise.com

Live Well Shop Around by Emily Nissensohn

A passion for FashionBig city style without the big city hassle

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HAND-FORGED JEWELRY BY NEW ENGLAND DESIGNER TOM KRUSKAL

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Live Well Home Style by Andrea E. McHugh

When Lisa Newman paratore and Dave Paratore were expecting their second daughter, it became clear that they had outgrown their beloved Barrington home. “We na-ively bought it thinking it would be our fantastic forever house, and then when we had our first child we thought, ‘This house is insanely not a young family house,’” recalls Lisa, best known locally as the pro-prietress of Homestyle, a fine art, home furnishings and gift shop on Providence’s bustling Westminster Street. It was 2006 and the height of the real estate boom, so when they put their home on the market, the couple thought they’d have am-ple time to try to sell while looking

for something more suitable. “And it sold in about a week, so we were pregnant with nowhere to live,” laughs Lisa in retrospect.

Lisa and Dave started their home search in the familiar environs of Bar-rington, drawn there initially for the peaceful living and reputable school system, but the sky-high prices they found the second time around shocked them. “It was the peak, peak, peak of the real estate market, and given that it was Barrington, people were looking for insane amounts of money for houses that needed a ridiculous amount of work, so we started broadening our search,” Lisa explains. The couple entertained a building a new custom home, picking

a house that would need renovating or even renting a home until find-ing the right place, but fate played a hand in their choice.

Describing husband Dave as an RILiving.com (Rhode Island’s online Multiple Listing Service) “stalker,” Lisa said he had pointed out a home in the Touisset highlands in Warren that seemed ideal but was well outside their price range. Over a short period of time, Dave followed the home’s dropping asking price and soon con-vinced Lisa to take a look. On the way there, the couple remarked how this area of the East Bay reminded them of Little Compton, as it was a hybrid of farmlands and coastal charm. “Be-fore we even walked in the house, we

looked at it and went, ‘Wow.’ It just has such a nice energy to it,” smiles Lisa. “We knew immediately. It didn’t even cross our minds to keep looking at that point.”

To many couples, the home would have been intimidating. The unfin-ished abode was, as Lisa describes, just about 90% complete, with miss-ing kitchen components, fixtures, paint and more. “Because of what I do for a living, and that my husband put himself through college working for a contractor every summer, we were very tuned in to what still needed to be done, what that was going to cost, and if that was going to overextend us financially or over-improve the house,” remembers Lisa, adding, “The

photo Finish One couple turns an incomplete construction project into a picture perfect home

LIVING WITH STYLE: The lady of this house is an interior designer and owns a stylish boutique

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answer to all those questions was ‘no.’ It was a good value, but we could see why nobody was buying it – it just wasn’t finished.” With two decades of interior design experience, including myriad show houses and an impres-sive client list, the elements that were incomplete were conversely more at-tractive than detrimental to the cre-ative impresario. “Most people don’t want to take on that sort of project. We didn’t do it ourselves, but we had a good handle on what it would take. With my creative brain I was able to design something. My husband is an engineer by education, so he gets the physics of it and I get the aesthetics.” In short, the couple saw the home’s shortcomings as mere opportunities.

The back story, Lisa explains, was that the home had been commis-sioned by another couple, who unfor-tunately, had decided to divorce, stop construction and cut their losses. “We knew we were getting just an extraor-dinary deal, so there wasn’t a lot of ‘We need to negotiate to get it to the right price point,’” she recalls. More than just a bargain, the couple was also sympathetic and respectful of the home’s unique circumstances. “We looked at it thoughtfully because [the situation] was very sad. This couple had built it thinking it would be their family’s forever house, so they built it very lovingly and over time with an in-teresting use of materials. The layout is somewhat non-traditional.”

Among the unorthodox facets of the floor plan is a kitchen that is essentially the center of the home. “You know when you wash your dishes in the sink and look out in the backyard?” asks Lisa. “In our kitchen, when you stand at the sink, you’re looking through a pass through into the family room and then out into

the backyard. It’s beautiful.” Five years later, Dave, Lisa, Gianna

and little Reina have settled in swim-mingly, making the house a home. Lisa’s design acumen is palpable, with contrasts of color and texture throughout. Dave, the youngest of five from Massachusetts, has extend-ed family that often descends on the home for holidays, including Thanks-giving, when it’s not uncommon for up to 25 to celebrate and dine in com-fort. A self-described sentimental-ist at heart, original wedding photos from Dave and Lisa’s parents, grand-parents and great-grandparents hang on the dining room wall, one of the couple’s favorite areas of the home. “It’s such a conversation starter,” re-veals Lisa. “I think it speaks to the importance we put on family, and the dining room is the logical place to put that because that is what the room is all about. When you invite someone to eat with you in your dining room, it is because you are inviting them into your home, and including them in your family dynamic. The history of my family is hanging in that room.”

Lisa describes the home as well designed and decorated, but decid-edly playful, which is evident in dé-cor details like a whimsical paper mache zebra head protruding from the kitchen wall that the girls have affectionately named “Lily.” “It’s not one those houses where you have to batten down the hatches before a big family holiday and not one of those houses where are children aren’t al-lowed to play in every room. It defi-nitely speaks to our personality,” she says. “The house had good bones and good energy, and I would like to think that we honor that. It has a real charming, authentic Rhode Island feel to it, and it’s fantastic.” P

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Dine Providence

When the day of the big game rolls around where are you going to watch it? In

some crowded bar with lousy food and one small TV, or in a downtown hot spot

with a huge dining room, two spacious bars and dozens of HDTVs? You won’t

find a better game day atmosphere in Providence.

What really sets McFadden’s apart, however, is the food. Their menu goes

above and beyond the typical fare, with appetizers like sushi-grade Ahi tuna and

Southern Fried Chicken Sliders, specialty sandwiches like their garlicky Prime

Rib Balboa or their New York-style Sourdough Deli Supreme with prime rib, hon-

ey ham, oven roasted turkey and bacon piled high on grilled sourdough bread.

Their entrée menu also features great steak, seafood and pastas for those who

want a proper date night or pre-theater dinner.

McFadden’s also offers food specials for the happy hour crowd. Stop in

between 4-7pm daily and enjoy a selection of four flatbread pizzas for only

$4.95, or a specialty burger for $9.99. It’s the perfect after work snack or dinner

with friends.

You can also book your private event at McFadden’s. Their private room is

available for everything from birthdays to anniversary parties to corporate

functions. Their catering menu offers buffet tables, carving stations, passed

appetizers, plated dinners and specialty stations like the Wing, Slider and

Pizza stations, or the Ballpark Station, featuring hot dogs, bratwursts and

soft pretzels.

For those coming into the city during the week, McFadden’s is the after work

spot. Even if it’s your first time, the bartender will treat you like a regular. For all

this and more, make McFadden’s your new favorite stop in Providence.

McFadden’s Restaurant & Saloon

special advertising section

McFadden’s Restaurant & Saloon52 Pine Street, Providence

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Delighting palettes with award winning cuisine

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With the Purchase of an entree 1 per person, 2 max per check

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Tucked on a quiet stretch of Main Road in Westport, Bitter-sweet Farm Restaurant and Tavern is a beautiful property, a rambling 29-acre farm with a renovated barn lit charmingly on its exterior by white Christmas lights. Like all of the ven-ues and catering services run by La France Hospitality, including White’s of Westport and Christian’s Cater-ing, Bittersweet Farm seems to spe-cialize in weddings and other large events, and it’s easy to see why: the restaurant is a destination spot that’s close to home. And with live music in the rollicking tavern section of the restaurant, which serves the full upstairs dinner menu as well as the more inexpensive tavern menu, they’re no strangers to entertain-ment or crowds.

The interior of Bittersweet Farm is as impressive as its exterior, with vaulted ceilings stretching high to a peak over the well-lit dining room. We came on a Thursday to the mur-

mur of a packed house downstairs waiting for some live acoustic music to begin, and a few tables settling down to dinner in the spacious main room. The gray napkins were done in a peacock fold that I particularly en-joy, a classy touch amid the glow of polished wood.

Taking in the ample specials menu, we chose a couple of appetizers, the Portuguese Spring Rolls ($9) and a nightly special, the Coconut Shrimp ($13). The spring roll, with chourico, ginger, kale and bean sprouts, was deeply fried and a nice balance of Asian and Portuguese influences. The minced chourico made a nice up-grade from the traditional steamed pork. There was a faint bittersweet-ness from the ginger and kale, en-hanced by the sweet chili dipping sauce, and a nice crunch from the bean sprouts. The shrimp were co-conut battered, with a vivid pine-apple raspberry dip that would’ve complemented just about anything

fried. Three of the shrimp were a large enough portion that it would be appropriately split by two. The breadbasket was almost an appe-tizer in itself, featuring several sweet cornbread muffins and raisin bread served with butter and a sweet and spicy red pepper jelly.

Our dinners came with salads, and my companion upgraded hers to the Farmhouse Salad ($3), with apples, toasted almonds, blue cheese and Mandarin vinaigrette. I had some simple mixed greens, and for my en-trée, the Surf and Turf ($30.50): a bacon-wrapped 8 oz. filet with two baked, stuffed shrimp. My compan-ion chose the Wasabi-Panko En-crusted Salmon ($22), served with a ginger-orange marmalade. My steak was a good cut, wrapped with thick, crispy bacon. The seafood stuffing in the well-cooked shrimp was salty and hearty, and the caramelized gar-lic oil was delicious with both parts of the dish. The salmon was mildly flavored, the wasabi-panko crust just a light dusting on the moist cut of fish. The marmalade was thin and sweet, not as tangy as the breakfast item, but with a ginger buzz that went well with the fish. On the side, we both enjoyed the broccoli, carrot and onion mix, and I couldn’t resist adding on some excellent French fries to go with my steak.

I was a bit full when it came time for dessert, so I went with a simple crème brulee ($6) and my com-panion ordered the bread pudding

($5) – though I was sorely tempted by the Chocolate Overload Torte ($7), a dessert special of chocolate mousse, ganache, chocolate shav-ings and raspberry coulis. I wasn’t confident enough that I could even make a dent in it, though, and the crème brulee proved to be the light-er, better option. I ended up eating most of the bread pudding as well, though, mainly because it was ir-resistibly covered in savory spices and vanilla ice cream. By the time we finished, the low sound from the tavern below had escalated into a full fledged acoustic performance, which we checked out briefly on our way out the door, envying the crowd the warmth we had to give up in or-der to get to the car.

If you live on the opposite side of the bay, Bittersweet Farm may be a bit out of the way, but that is a large part of its charm. It’s far more satis-fying to arrive at the stately old New England property and tromp inside to the warmth and glow of a tavern fire and a winter drink when it takes a bit of effort to get you there.

One Sweet ExcursionA charming setting meets good taste in Westport

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Bittersweet Farm

438 Main Road, Westport508-636-0085

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Who doesn’t love bubbles? They’re equal parts mesmerizing and merrymaking. With only a circular wand and weirdly sticky water, you can create rainbow-tinted spheres with the powers of flight and pop-ping. Does it get any better? Yes. You can bathe in bubbles, drink bubble tea or achieve hours of fun with bub-ble wrap. Bubbles really do just seem to burst with joyful, lighthearted zest.

It’s fitting, then, that everyone’s favorite fizzy booze, Champagne – or “sparkling wine” when produced outside of the Champagne region of France – is associated with cel-ebrating, holidays or otherwise. Maybe it has something to do with how it hits the bloodstream imme-diately via those beloved bubbles, allowing you to get your merry on more quickly, whereas regular wine must go through the stomach first. In any event, a “holiday” graces us this month, though I choose to view Valentine’s Day less as a reason to worship romance and more as an ex-cuse to celebrate whoever you fancy. Sure, you can toast your relation-ship, or you can take a mental health day to celebrate your friendships – or just your awesome self, which I’ve definitely never done.

If I wanted to though, I’d be in luck because our neighborhood’s very own Westport Rivers Vineyard and Winery produces sparkling wines considered to be world-class by those in the know. Made from 100 percent estate grown grapes – a dis-tinction that few wineries can claim, even on the international scale – the wines reflect the subtleties of our rich New England soil.

Westport Rivers makes their spar-kling wines with the three traditional grapes used to make Champagne: Chardonnay, Pinot Noir and Pinot Meunier. From these, the winery

produces three styles of its French sibling. The 2000 Blanc de Blancs is a sparkling Chardonnay, made en-tirely from white Char-donnay grapes. Ultra brut (dry), this wine is clean, crisp and deli-cate, and pairs well with oysters – which is perfect if you’re going the romance route this Valentine’s Day. The 2001 Blanc de Noirs is a sparkling Pinot Noir, made from Pinot Noir and Pinot Meunier grapes. Recent win-ner of “Best Sparkling Wine produced in the Northeast” by Tast-ings.com, this wine is a divine shade of rose with notes of berries and cream. Finally, from Pinot Noir and Chardonnay grapes, Westport Rivers makes the 2005 Westport Brut RJR. This is a classic Champagne-style brut, boasting needlepoint efferves-cence, aromas of ripe apples, pears and toast, and a creamy finish.

Westport Rivers was an old dairy farm when owners Bob and Carol Russell bought it in 1982. Four years later, the first vines were planted and ever since the vineyard has steadily grown into the largest in New Eng-land. It produces a variety of wines in addition to sparkling, including Chardonnay, Rose of Pinot Noir and Riesling. The vineyard also has re-mained family-owned, even clos-ing on Sundays for “family day.” Vineyard manager Bill Russell says, “Within our culture, businesses feel pressured to remain open seven days a week. By closing one day a week, we’re actively challenging our culture’s values. We’re moving from

values centered purely on commerce to ones that are more forward think-ing. We encourage all businesses to step outside the cultural, profiteer-ing norm and make a statement for what is truly important: family, friends, relationships and communi-ty.” Another bubble triumph, feeling “warm and bubbly.”

Enjoy one or all sparkling wines this Valentine’s Day, or on any day that you deem worthy of celebra-tion. A toast to you.

Winery store hours are Monday through Saturday, 11am-5pm, closed Sunday. Tours are offered Satur-days at 1 and 3pm. Reserve a private tour and tasting for groups of 10 or more. Wine tastings are offered all day during regular store hours, and typically include five to six wines for $7, and a take home, etched logo wine glass. Russell Art Gallery open during regular store hours. 417 Hix-bridge, Road, Westport. 508-636-3423, www.westportrivers.com

Taste Drink by Caitlin Quinn

A Toast to Toasting

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Westport Rivers brings the bubbly


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Barrington

CHIAZZA TRATTORIA 308 County Road; 401-247-0303. Chiazza pro-vides delicious Italian American cui-sine in an upscale setting nestled in the heart of historic Barrington. En-joy brick oven pizzas, as well as an-tipasti, pasta, seafood and a full bar. LD $-$$

TONG-D 156 County Road; 401-289-2998. Curry lovers and Asian food fa-natics will go crazy for this authentic Thai restaurant. For great food and great service in an upscale yet comfort-able atmosphere, try Tong-D. LD $$

Bristol

BEEHIVE CAFÉ 10 Franklin Street; 401-396-9994. Everything at this in-dependent coffee shop, from breads to European-style espresso drinks, is made by hand (including the mayo) and under $10. It’s a must-try for breakfast or lunch. BL $

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

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

JACKYS GALAXIE 383 Metacom Av-enue; 401-253-8818. Jackie’s offers an eclectic taste of Asia, including Chinese, Japanese, Thai, Cambodian and Vietnamese. Enjoy traditional recipes combined with modern tech-nique and flair for a unique dining ex-perience. LD $-$$

PERSIMMON 31 State Street; 401-254-7474. Regionally and nationally praised, Persimmon is a modern res-taurant that serves seasonal Ameri-can cuisine, such as crispy-skinned Long Island duck breast, offshore

cod filet and assiette of young rab-bit. D $$-$$$

East Providence

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

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

Little Compton

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

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

Portsmouth

FIELDSTONES GRILLE 980 East Main Road; 401-293-5200. The casual and lively atmosphere of Fieldstone’s is perfect for family dining, seven days a week. Choose from pizzas, pasta, seafood, steaks or their specialty fa-jitas, all made with the freshest in-gredients. LD $-$$

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

Taste Dining Guide

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

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


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Providence

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

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

PARKSIDE 76 South Main Street; 401-331-0003. Chef/owner Steven Davenport’s Parkside offers innova-tive foods ranging from spicy crab cakes to Grilled Tenderloin and Por-tobello salad. The menu also includes creative pasta dishes and Parkside’s signature rotisserie meat. LD $-$$

PIZZICO RISTORANTE 762 Hope Street; 421-4114. Pizzico sets the standard for Italian cuisine on the East Side, with award-winning food, a wide variety of wine and a rustic yet eclectic atmosphere. LD $$-$$$

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

Rehoboth

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

Seekonk

1149 EAST 965 Fall River Avenue, Seekonk; 508-336-1149; also 1149 Di-

vision Street, Warwick/East Green-wich line; 401-884-1149. Metropolitan chic comes to the suburbs – its sec-ond location, no less – at this super stylish restaurant with a raw bar, out-standing menu and some of the best cocktails around. LD $-$$$

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

BUCA DI BEPPO 353 Highland Ave-nue; 508-336-4204. Dine with family and friends while enjoying the Ital-ian traditions of food, friendship and hospitality. Buca di Beppo’s dishes are served family style and are meant to be shared. LD $-$$

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

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

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

Somerset

MA RAFFA’S 1142 County Street; 508-324-0909. Featuring all of your Italian favorites, Ma Raffa’s serves up an impressive menu of appetizers, pizzas and hot sandwiches. Remem-ber them for party platters as well. LD $-$$

FIESTA MEXICAN RESTAURANT 117 County Street; 508-672-9356. It’s al-ways a fiesta at this authentic restau-


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

rant. If Mexican is what you crave, this is the place to be. All dishes are prepared from the freshest ingredi-ents by their expert chefs. LD $-$$

Swansea

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

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

Tiverton

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

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

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

WarrenBLOUNT CLAM SHACK 353 Water Street; 401-245-3210. Located on

Warren’s historic waterfront, this clam shack offers favorites like their Fish Reuben or Giant Lobster Roll in a causal, family friendly atmosphere. Now serving beer and wine. LD $

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

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

Westport

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

BITTERSWEET FARM 438 Main Road; 508-636-0085. Situated on 29 picturesque acres, Bittersweet Farm is the perfect place to spend a romantic evening or to host a large party. Choose New England com-fort food in the Tavern, or have a fine dining experience in the Dining Room. BrLD $-$$$

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

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

Taste Dining Guide

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GalleryThe best of February’s arts and culture

38Smile for the Paintbrush

artwork by Gilbert Stuart


Gallery Calendar by Dawn Keable

FROM pREVIOUS pAGEThrough March 6: Everyone knows how often you change your Facebook pic-ture – sometimes hourly using the mirror in the employee’s bathroom. Go ahead and blame the technology at your dis-posal that not only allows you to capture the moment, but delete and do-over if your grin seems a bit too cheesy. But have you ever considered for a second what those poor saps from the Colonial Era must have gone through? First they had to be deemed worthy of an official portrait to mark the fact they even ex-isted in this world. Then came the re-ward of sitting for hours for a painter that you hoped wouldn’t make you re-semble a hound. Gilbert Stuart and His Times shows how it should have been done, presenting 75 artworks as a trib-ute to our local boy, as well as a mini-survey of early American art. Monday-Saturday: 10am-6pm, Sunday: 1pm-6pm. Free. William Vareika Fine Arts, 212 Bel-levue Avenue, Newport. 401-849-6149, www.vareikafinearts.com.

February 3Check in on comedian Jim Breuer, au-thor of new book I’m Not High... My Life as a Spiritual Warrior, to ease your mind that he hasn’t been living since 1995 as Goat Boy, the original character he made famous on Saturday Night Live. 8pm. $25. Comedy Connection, 39 War-ren Avenue, East Providence. 401-438-8383, www.ricomedyconnection.com.

February 5Find the answer to the burning question, Why Is He Waving His Arms? as Fran-cisco Noya, resident conductor of the Rhode Island Philharmonic Orchestra, explains just what he’s doing up there on the stage. 2pm. $15, $10 members. Griswold House, Newport Art Museum, 76 Bellevue Avenue, Newport. 401-848-8200, www.newportartmuseum.org.

February 5Set your Mind in Motion: The Con-templative Practice of Proprioceptive Writing, a 20-minute interval practice of taking pen to paper for insights that go beyond scratchin’ your grocery list. 2-5pm. $45. Innerlight Center for Yoga and Meditation, Middletown Commons, 850 Aquidneck Avenue, Middletown. 401-849-3200, www.innerlightyoga.com.

February 8Enroll in the US Naval War College, with-out even having to apply, during Air and Sea – Battles of Britain and the Atlantic, a lecture series with Dr. Stanley Carpen-ter, Professor of Strategy and Policy at the school, sharing his WWII knowledge. 7pm. Free. Barrington Public Library, 281 County Road, Barrington. 401-247-1920, www.barringtonlibrary.org.

February 10Understand the work of the group ex-hibit Exquisite as the artist intended, instead of your wild stabs in the dark, after taking in lectures by Sarah Bliss, showcasing her process of Making Visible and Allison Paschke’s use of Ephemeral Material. 7pm. Free. Star Store Lecture Hall, 715 Purchase Street, New Bedford, MA. 508-999-8555, www.umassd.edu.

February 10Go solo, like Brazilian classical guitarist Odair Assad, who ditches his brother Sergio for a rare concert, featuring a blend of styles, cultures and periods, where he doesn’t have to share the spotlight, applause or bowl of M&Ms with anyone else. 7:30pm. $35. First Unitarian Church, 71 Eighth Street, New Bedford, MA. 508-994-2900, www.zeiterion.org.

February 12Contain your drooling during Choco-late and Tweets, as Jennifer Schoup-pe, executive pastry chef at Johnson and Wales, tempts chocoholics with a lesson in history and production, then gets creative on the truffles. 7-8:30pm. $24, $18 members. Audubon Environ-mental Education Center, 1401 Hope Street (Rte 114), Bristol. 401-245-7500, www.asri.org.

February 14Play the role of the sappy roman-tic that plans candlelit dinners and swoons over royal wedding plans by furnishing tickets to Ro-meo and Juliet, screened from the Globe Theatre in London, where the proper English accent makes the storyline even more believ-able. 7pm. $15. Jane Pickens The-ater, 49 Touro Street, Newport. 401-846-5252, www.janepickens.com.

February

The Most Wonderful Time of the Year?February 18-27: Every Thursday afternoon, since practically the beginning of time, Winter has hit the office of its therapist. The season, already fighting outstandingly low self-esteem because of its innately cold tendencies, continues to try to work through why the majority of peo-ple hate it with such a passion. The one bright spot, also responsible for keeping Winter clear of antidepressants for the past 23 years, is the Newport Winter Festival. This ten-day celebra-tion during the most frigid portion of the year hasn’t tried to change anything about these chilliest months. Instead, it works with and cel-ebrates Winter’s unique atmospheric charac-teristics with ice sculpting demonstrations, an outside wine bar, walking tours, a sand sculp-ture contest, a polar bear plunge and a dog stroll. But if you’re still a hater, indoor pursuits include a chili contest and concerts. $8 buttons. Various locations and admission fees. Check website for complete schedule. 401-847-7666, www.newportevents.com/winterfest/.


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February 18Think that you’ve uncovered the over-night sensation James Hunter, then find out the British soul singer, influenced by Sam Cooke and Jackie Wilson, has been hard at work for over 20 years trying to get noticed by your out of touch Ameri-can ears. 8pm. $35, $40 day of. Narrows Center for the Arts, 16 Anawan Street, Fall River. 508-324-1926, ncfta.org.

February 19Celebrate one of Veronica Lake’s first leading roles during a screening of 1941’s Sullivan’s Travels, a satire about a filmmaker who wants to ditch his suc-cessful comedies to make serious films, then pretends to be a hobo to make it happen. 2pm. Free. Barrington Public Library, 281 County Road, Barrington. 247-1920, www.barringtonlibrary.org.

February 19Give more than just a hoot after an Owl Prowl that starts with a short presenta-tion highlighting the birds of prey of our area, like Woodsy, then heads outside to the trails to see them in action. 7-9pm. $12, $6 child; Audubon Society members: $8, $4 child; ages 8+. Caratunk Wildlife Refuge, 301 Brown Avenue, Seekonk. 401-949-5454, www.asri.org.

February 21Pay your respects on the Common Burial Ground History Walking Tour, the final resting place of a signer of the Declaration of Independence, as well as America’s oldest marked Afri-can American graveyard. 11am. $12, $10 with Winter Festival button. Museum and Shop at Brick Market, 127 Thames Street, Newport. 401-841-8770, www.newporthistory.org.

February 24Witness the mighty concertina in action as Niall Vallely gets down on the under-appreciated instrument that looks a bit

accordion-like to the untrained eye, dur-ing a concert by Buille, an Irish band, featuring his bro Caoimhin on piano with guest John Doyle. 8pm. $20. Channing Church, 135 Pelham Street, Newport. 401-683-5085, www.commonfencemusic.org.

February 26Devour the competition, along with that blueberry short stack with extra butter and syrup, during the IHOP Pan-cake Eating Contest, as 50 contestants try to win a $100 restaurant gift certifi-cate – and stomachache. 4:30-5:30pm. Free. International House of Pancakes, 195 West Main Road, Middletown. 401-847-7666, www.newportevents.com.

February 26Get The Pink Floyd Experience from the six-piece San Diego tribute band that substitutes an intimate setting, 200,000 watts of light, full quadra-phonic sound and a huge pig that hov-ers over the audience for your black light poster in the basement. 8pm. $30, $35. Zeiterion Theatre, 684 Purchase Street, New Bedford. 508-994-2900, www.zeiterion.org.

February 27Plant your feet firmly in the earth dur-ing Yoga and the Gardener, three hours of strength and flexibility increasing asana, so you won’t pull out your shoul-der pruning. 2-5pm. $30 by February 20, $40 after. Innerlight Center for Yoga and Meditation, Middletown Commons, 850 Aquidneck Avenue, Middletown. 401-849-3200, www.innerlightyoga.com.

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The Greatest (Tiny) Show on Earth February 28Step right up, boys and girls. It’s time for Ed Popielarczyk’s Flea Circus! You’re getting itchy just thinking about seeing this entire big top in miniature, aren’t you? No doubt. Especially since the last time you saw a congregation of fleas in one spot was right before you gave your dog a flea dip and left your home for a few hours until the fumigation took hold. What you should have done instead, was start training. After only three days, you could have developed talent like Fifi, a high wire and trapeze performer. Or Bruno, the world’s strongest flea, capable of flipping a coin in child’s hand. Or high diver Fernando, who leaps into a pool of water and gets shot out of a cannon and into the hands of a volunteer. Hey, that should be you. 6:30-7:30pm. Free. Seekonk Public Library, Large Meeting Room, 410 Newman Avenue, Seekonk. 508-336-8230, www.seekonkpl.org.

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Still life is an apt description of the kind of paintings Kris Donovan has mastered, but not of her. A na-tive of Swansea, the 67-year-old art-ist may be working on the painting of the moment when her agile eye catches a glimpse of the next paint-ing she wants to capture from what might be a glint of sunlight on the leaves, or icicles on the branches or a brook through the woods.

Donovan majored in art educa-tion at Roger Williams University, but not until her three children were in school. She has been catching up on capturing all the landscapes in her mind ever since. “There is so much to paint: the sea, the fields, the chang-ing weather – a painter friend calls it ‘eye candy,’” she says of her love of artistic life in Little Compton. “The inspiration is endless. The sea always calls me, when it’s calm or during a storm. The colors, the feelings, the endless subject matter are amazing.

“My mind is always thinking about the next painting,” Donovan contin-ues. “Much of the process occurs in my mind long before the brush hits the paper or canvas. The escape is stron-ger now, as I get older. I find it is such

an important part of my life. It feels like a gift that, if I don’t spend the time in my studio, I am cheating myself and God in some way. I need and want to use this gift as much as possible. I can-not imagine my life without my art. There were so many years that I could not find the time, that I feel like I am making up for lost time now.”

Which medium she selects for canvas – oil, watercolor, pastel or another – is directly dependent on how it suits the subject matter. “It depends on the subject and my mood and, most of all, my vision for the finished painting,” Donovan ex-plains. “I usually paint in oils when painting en plein air, on location, because watercolor is just too tem-peramental. Watercolor is great for small studies when traveling. I am working more and more with pas-tel on location, although it’s hard to carry all the colors one needs to capture the moment.”

Donovan loved owning and work-ing at her galleries in Tiverton for nearly 30 years. She found, howev-er, that she missed the camaraderie after she sold the Donovan Gallery more than two years ago. She is now

part of a new partnership gallery in Bristol called Gallery Eleven Fine Art, which opened in November.

“It’s just enough to satisfy that ‘business’ side of me. We meet once a month, change our exhibit and I ‘sit’ in the gallery once or twice a week – just perfect,” she enthuses. “I teach in my studio two or three classes a week and love it. When my husband retired four years ago, I thought I was ready to just sit back and paint and teach, but it wasn’t enough. I enjoy business and teaching.”

She is never completely satisfied with her work, often restless. “I don’t think any of us painters are,” Dono-van notes. “It’s the process and ex-perimenting, and sometimes it seems nearly perfect, but there is always the need to keep trying new things. I am so fortunate to have my studio on the water here in Little Compton, over-looking the newly preserved Ferol-bink Farm, the Sakonnet River, Almy Marsh and the Portsmouth skyline. It is so calming and inspiring. Some-times it’s hard to ‘work.’”

Fore more information and to see her work, go to www.krisdonovan.com.

Gallery Artistry by Jamie Merolla

The Never-Still LifeA Little Compton painter makes up for lost time

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Just Add Water by Rebecca Baruzzi

Recently I was invited to go ice fishing with a friend of the family. My first reaction was to tell him that I had the flu, or that I was going to be dead that day. The idea of standing on the ice in a blistery windstorm, holding a line through a hole, waiting for a fish to miraculously bite did not seem so appealing. Then I remembered my New Year’s resolution to embrace all new experiences and not to judge things that I know nothing about.

So, ice fishing I will go. To study up on the sport I’ve been listening to tales from A Prairie Home Companion. I learned that in Lake Woebegon, Min-nesota an ice shanty is the best alter-native to divorce. I don’t know how that will be helpful, but I’ll keep it in

the back of my mind in case I can offer that advice to someone in need.

From Google I learned that some-times a snorkel and mask are part of the fisherman’s outfit. Apparently, the fish has to be skillfully negotiated to the air side of the ice with a hook and a line. It seems that if one lacks the skills to do this, the fish will meet you halfway and then compete in the ulti-mate challenge of man against beast, where the fisherman must submerge his face and arms into the carefully carved hole in the ice and try to grab the fish and pull it out.

That sounds really cold. In an effort to uncover some bet-

ter images of ice fishing I watched Grumpy Old Men, which is probably

really about life and love and evading taxes, but ice fishing is a convincing focal point. Jack Lemmon and Walter Matthau race each other from their Minnesota homes to the closest frozen lake each day to see who can catch the biggest fish. This movie taught me that a frozen fish can be used as a weapon and that a room temperature fish always leaves a lasting impression when placed under someone’s car seat. Also, the ice should be at least 4” thick and walleye is best caught in the afternoon when the temperature is the warmest.

What really sticks out from those 12 minutes of research was that this sport is very specific to Minnesota, a land where the modern day ancestors

of the thick-necked Nordic peoples (more romantically remembered as the Vikings) use ice fishing mostly to haze young boys, making them be-lieve that sitting on the ice eating cold Tuna Hot Dish in a drafty ice shanty is the most direct path to manhood.

The more I think about it, the more I think I will have to fake the flu or death. Thankfully, it is in the first quarter of the New Year, where the resolutions have not been officially adopted. In would like to make a motion to ratify said resolution. The replacement will be: In 2011 I am re-solved to not eat cold Tuna Hot Dish while standing on ice looking through a hole waiting for a fish to lead me on my path to manhood.

On Thin IceTaking a pass on a Nordic rite of passage

Illus

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The Bay February 2011

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