providence monthly march 2013

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This Month17 Raise a PintThree new local breweries open

21 Cool Kids in PVDOur urban guide to raising fun and funky youth

Every Month6 Editor’s Note

8 Web List

11 Providence PulseTweeting from your seat at PPAC

12 City 13 Malcontent 14 Scene in PVD

29 City StyleCottage living in the city

31 The Look 32 Get Fit 34 Beauty 35 Shop Talk

37 FeastWurst is best

39 In the Kitchen 40 On the Menu 43 Review

45 Behind the Bar 46 In the Drink 49 Dining Guide

53 Get OutSupport the cause to preserve Providence

54 Calendar 56 Theatre 57 Art 59 Music

60 The Last DetailOde to the zeppole

43

ContentsMaRCh 2013

On the Cover: Averi Senecal and Alex McClelland photographed by Stacey Doyle

March 2013 | Providence Monthly 5

6 Providence Monthly | March 2013

Editor’s Note

Kidding AroundIf you’re a regular reader of Providence Monthly, you probably notice some recurring themes: fine dining, cocktails, nightclubs, live music. Basically, the things that make living in the city so great. But, we real-ized, life does happen during the day – and some-times, you even want it to happen with your kids. This month, we present our first-ever kids issue: The Urban Parent’s Guide to Raising Cool Kids. It’s full of ways to expose your children to great food, fun events, enriching classes at some of Providence’s best assets like Trinity Rep and JWU; and to teach them about art, culture and all of the awesomeness

the city has to offer. To do it, we went to the local ex-perts at RhodyMamas.com, Jen Senecal and Audrey McClelland. So go on, explore with the little ones. We’ll be waiting at the bar when you get back.

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PublishersBarry Fain

Richard FleischerJohn Howell

Publishing DirectorJeanette St. Pierre

Executive EditorJulie Tremaine

Special Projects ManagerJohn Taraborelli

Art DirectorKarli Hendrickson

Associate EditorGrace Lentini

Assistant Art DirectorMeghan H. Follett

Advertising Design DirectorLayheang Meas

Graphic DesignerVeatsna Sok

Account Managers

Illustrators

Photographers

Contributing Writers

Interns

Members of:

Mike Braca Stacey Doyle

Corey GrayhorseGrace Lentini

Louann DiMuc-cio-Darwich

Ann GallagherNicole Greenspun

Elizabeth Riel

Brianna BlankTess Lowe

Caley MacDonaldCourtney Melo

Linda BeaulieuJen Brister

Michael ClarkEmily Dietsch

Ben GouletJane C. Govednik

Molly Lederer

Tiffany MedranoKatie Poor

Melissa StimpsonDawn Temple

Dan SchwartzChelsea ShermanSharon SylvesterKimberly TingleJessica Webb

Tiouba Parris Alex Palumbo

Adrianna SchepisLauren Tait

Ashley MacLure Maret Paetznick

Stephanie OboddaJane Parisi

Caitlin QuinnCristy Raposo

Eric SmithErin SwansonVikki Warner

Stacey Doyle is an accomplished wedding pho-

tographer who also shoots for Providence Monthly

and our sister publications. This month, she pho-

tographed our cover models “I have been docu-

menting some of the most amazing moments in

peoples lives,” she says. “The beauty of my work is

in my ability to see and capture not only the larg-

er moments, but also the subtle ones too: hands

touching, a private smile, the twinkle of excitement

in an eye. The compliment I am most proud of and

have received from my couples time and again is

‘You got us’.”

ContributorStacey DoylePhotographer

Audited by:


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Be on the lookout for our second an-nual roundup of St. Patrick’s Day fes-tivities, conveniently ranked accord-ing to our patented, highly scientific Shane-o-Meter.

Plus: our exclusive peek at the 10-foot “snow phallus” causing contro-versy in South County.

<< This photo, courtesy of Most Eli-gible Bachelorette Jay Davani (“The New Single,” February 2013)

Providence Online Yard Sale: Check them out before Facebook bans them

@gleeguy: So many gum puns

@Founders_League: Support your local startups

@theRIslander: Our freelance writer Sarah Bertness is blowing up PPAC’s Tweet Seats

Reading about Ellie’s Bakery in @PVDMonthly is making me hungry for lunch. http://fb.me/1EmJ3mCKn@biltmoregarage on Twitter

Providence Monthly just won the win-ter storm prep coverage. My favorite tip: “Post a Facebook update encour-aging everyone to stay safe and warm. Seriously. Do it now. Do you want your friends to die a horrible, freezing, snow-bound death? You’ve got to warn them!”-Dan Gouthro on Facebook

Not Pulitizer Prize winning material, but this is the best piece of writing I have read in a long time!!! -Arandaclarke on our “Snow Phallus” blog post

We ASkeD OuR FAcebOOk FRIenDS what they thought of the plans to turn the Superman Build-ing into apartments. They weren’t enthused:

It’s actually a rather stale idea left over from the housing bubble a de-cade ago.-Robert Stack

I have an idea... anything but this.-bryan Walsh

It’s the ugliest, most outdated build-ing around. Knock down that giant tombstone and build something ap-pealing to the eye.-James e. brock

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Providence PulseCITY / MALCONTENT / SCENE IN PVD

Tweet from Your SeatIt used to be that before a live theatri-cal performance, guests were asked to si-lence and put away their cell phones. Not anymore – at least, not at the Providence Performing Arts Center. Tweet Seats, their social media initiative that involves local Twitter pros live tweeting through per-formances, has been making headlines

recently, and not just on the local news circuit. The Washington Post reported on the story, and The Daily Mail in England even picked it up. The tweets come from a special Tweet Seater section in the back of the theatre, and from backstage, with the actors participating. Check out the action @ProvPacRI. –Julie TremaineP

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Two of the most abused words in the American lexicon are “small government.” Everyone is in favor of it – or at least claims to be. It’s a time-honored rallying cry of the Republican Party and Democrats will at least feint in that direc-tion when it’s politically necessary or expedient. For a disaffected and angry electorate, they are im-mensely appealing words, alluringly full of empty promise and backed by bumper sticker rhetoric. In par-ticular, the embittered white base that grudgingly backed Romney in the last election has adopted these words as dogma. But does anybody really want smaller government? All evidence points to the contrary.

Democrat and Republican alike have been quick to expand gov-ernment – both in terms of the tax dollars it gobbles up and the infringement upon our liberty it imposes – with flagrant disregard for their own rhetoric. While Dem-ocrats screamed and cursed and spat about the Bush administra-tion’s overreaching and at times downright unconstitutional notion of national security, they have been conspicuously silent as Obama’s beloved drones patrol the skies, conducting summary executions around the globe – including at least one on an American citizen – and the veil of government secrecy remains as thick and opaque as it did during the Bush years. Repub-licans, for their part, continuously decry the “reckless spending” of Democrats while practically put-ting on a clinic in fiscal irresponsi-bility, and their extremely selective memories allow them to place un-popular government bailouts firmly in Obama’s column, while conve-niently ignoring the fact that they began with his predecessor.

The underlying and more insidi-ous deception of the small gov-ernment gospel, however, is that nobody really wants it yet they still preach it. What people really mean when they say they want “small

government” is that they want gov-ernment that does only and exactly what they like.

Republicans shout from the mountaintops about cutting spend-ing – which is all well and good when it’s couched in terms like “entitlement reform” and “social programs.” However, try to elimi-nate an expensive, ineffective and unnecessary weapon system from the defense budget, and sud-denly we’ve got deep pockets and a grave threat to our national se-curity. Similarly, even those who denounce the “welfare state” and beat their chests about personal responsibility are quick to look for Uncle Sam coming down the street with a bucket when the floodwaters rise. New York Congressman Peter King is a reliably conservative Re-publican who nonetheless raised holy hell for his own party leader-ship when Speaker Boehner tried to delay a Hurricane Sandy relief bill. In this case, his anger was justified, but we can only hope he remem-bers that outrage the next time a poor, majority black city floods.

Admittedly, Democrats are less vocal about small government,

tending to be more forthright about their vision of an active and expan-sive federal government. That does not mean, however, that they don’t redefine that vision easily and of-ten. They want the government to stay out of our personal lives when it comes to abortion and gay mar-riage, but not so much when it comes to tobacco, sugary drinks and seat belts. And those who fa-vor a pliable interpretation of the Second Amendment when they see the imminent danger posed by certain kinds of guns would be wise to remember that neither was the founders’ original intent etched in stone with the First Amendment, which may prove equally pliable when a different party in power finds equally imminent danger in certain kinds of speech.

Of course, here in Rhode Island, where everyone has a brother-in-law drawing a municipal pension, a sister only two years away from her 30, or a guy who can fix that pot-hole, we’re just fine with the size of our government. We may be over-taxed, underserved, corrupt and in-efficient, but at least we’re not lying to ourselves.

Along with success comes the abil-ity to do more. This can be said of Seven Stars Bakery and their new Community Giving Program they started in February. On the first Tuesday of every month, 15% of the retail sales from all three locations are donated to their charity of choice. The first charity was the Providence Chil-dren’s Film Festival and the second has yet to be announced. To find out which charity has been chosen, sign up for their newsletter by visiting their website or check them out on Facebook. The chari-ties are chosen by an application process, so if you would like to be considered, ap-ply. sevenstarsbakery.com.

Yes, Providence needs another bar. Es-pecially when it comes in the form of The Eddy. Bartender extraordinaire Jay Carr serves drinks in a no-holds-bar attack of the tastebuds experience. And to top it off, the Snacks menu hits all the right notes with noshes such as candied and salted nuts or the Bavarian soft pretzels with maple butter. Its simplicity done well in an intimate space. eddybar.com.

Eating with the Ecosystem, the dinner series that brought the bounty of our lo-cal waters to Julian’s, Nicks on Broadway, Cook & Brown and the Dorrance last year, returns this season with a new locale. This spring’s dinners will head east to the Boat House in Tiverton, Fluke Wine Bar in New-port and Hourglass Brasserie in Bristol. eatingwiththeecosystem.org

CityPulse |

MalcontentBy John Taraborelli

What’s newin PVDBy Grace Lentini

It’s Not the Size, It’s How You Use ItSmall government is two lies in just as many words

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Last season’s Eating with the Eco-system at Nicks on Broadway


Pulse | City

We live in a world in which technol-ogy is increasingly integrated into our everyday lives, and at least a basic level of technological literacy is becoming as elemental a part of future success as a high school diploma. However, our classrooms largely remain the prov-ince of static textbooks and traditional methods. Shawn Rubin aims to change that. He is a former classroom teacher, and now the Director of Technology In-tegration at the Highlander Institute, a charter school in South Providence. His tech startup, Metryx, builds assessment software for teachers that can be used across mobile devices. Rubin has be-come a respected voice on integrating technology into “blended learning.” We asked him to teach us a lesson.

• Children see how tied-in adults are to technology. In our daily lives we are running around texting and tweeting, but we send them to school to fill in boxes on photocopied worksheets. They see the power that online tools have when they are at home and they are not wrong to want this same level of engagement in school.

• Some students get today’s skills already and need to be pushed further, some just need more practice and some need to have the whole thing re-taught. Good teachers take the time to develop and deliver content at all three of these levels and more. Educa-tion technology and blended learning make this process easier.

• Traditional textbooks, which are made and purchased every three to five years, are a poor substitute for the internet, which can connect students to every periodical on the planet, vid-eos made by content experts, news podcasts that bring the voices and is-sues of the world to their headphones, and even video conferencing where students in Providence can participate in a project with students in Argentina.

• Adaptive software has the ability to make problems harder for students who are doing well and offer embed-ded accommodations to students who are struggling. The software saves the

student’s profile and no matter where or when they log on they are seeing problems that match their learning path. Other products use video to help explain complex concepts to stu-dents; because students have the abil-ity to pause, rewind and replay at their own pace, it is more beneficial than a teacher standing and delivering once at the front of the classroom.

• Technology is only as good as its implementation. Technology that ar-rives on a teacher’s desk without sup-port is only hurting our chances of transforming education.

• A few districts in RI have taken the lead on this work. Woonsocket has created district-wide tech integration specialists. They understand the class-room and they are solely focused on learning about new free and paid soft-ware so that they can bring it back to their teachers in small doses of profes-sional development.

• Many schools have these folks, but they are unnamed and unpaid for the extra work they do. Maybe it’s the guy who spends a lot of time at the Apple Store, or a woman who used to work at IBM but now teaches fourth grade. These people are valuable assets and every school has them. School leaders need to invest in them.

• It’s the struggling schools that need blended learning and education technology the most. Students are tun-ing out and dropping out because they are not engaged during school. Tech-nology can be the hook.

• Last May, the Highlander Institute teamed with the principal of Pleasant View Elementary to submit a grant for money to create the first fully blended learning school in the state. Providence needs to seize this opportunity to bring more of its administrators and teachers into Pleasant View to learn how to teach in a blended learning classroom. Even if the technology is not yet available at other Providence public schools, it will be soon enough. Now is the time to be-gin training educators so that when the computers arrive they are ready.

One Big IdeaBy John Taraborelli

Learning to BlendIntegrating technology into the future of education

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Pulse | Scene in PVD

Stephen Cachiotti, Alex Palumbo, Sheelah Diprete, Ryan Totten

Nacy Desroses, Sandy Desroses

Most eligible Jay Davani, Zach Augenfeld, Kaitlyn Frolich

Most eligibles Jennifer Bifulco and Christina Carvalho

James Jones, most eligibles Karina Wood and Jason Sweet

Ryan Haxton, Allison Boyd, Sheelah LindemannNicole Phelan, most eligible Suzanne Valliere, Barbara Valliere

Single and Fabulous

We celebrated our most eligible bachelors and bachelorettes in Feb-ruary at Nylo Hotel in Warwick. We presented the top picks at our mag-azine release party where all were invited to mix + mingle. Photography by Mike Braca.

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Mary Bishop, Rafael Torres, Ryan DwyerCy Wyche, Kim Hadsell, Marcus Mitchell, Jackie Gourd

10 to Watch

Providence Monthly presented our annual 10 to Watch party high-lighting our picks for the people who will make the biggest impact on our city. It was celebrated at The Hope Club with all proceeds, totaling $3,116, donated to the RI Urban Debate League. Photography by Mike Braca.

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O

n a recent unseasonably warm and rainy evening, I found myself at the recently opened Bucket Brewery,

which is housed at the Lorraine Mills building on Mineral Spring Avenue in Pawtucket, talking beer with the five co-owners: Erik Aslaksen, Nate Broom-field, Ron Klinger, Drew Powers and TJ O’Connor. They tell me that it all started with Broomfield’s wedding. Broomfield and Aslaksen had been homebrewing for quite some time when it was decided that they’d brew all of the beer for the former’s wedding. The guests raved and suggested that the two really look into brewing. They linked up with O’Connor, who provided a fermenter, Klinger, the accounting/money guy, and Powers, who’d won a competition for a beer he’d homebrewed with Broomfield and Aslaksen. “We quickly came to the real-ization that we couldn’t possibly drink all of the beer we could now brew,” says Aslaksen. Besides, law limits homebrew-ers to 200 gallons.

They filed their articles of incorpora-tion with the state in June 2011. Last No-vember, they shipped their first beer and in December they held an open house, which was a rousing success. Don Grebi-en, the Pawtucket mayor, attended. “The city,” Aslaksen tells me, “has been really receptive. The mayor ran on a platform that included developing water-based businesses.” This makes sense: the city recently completed $42M in renovations to its water treatment plant.

The Bucket Brewery, best catego-rized as a nanobrewery, is really noth-ing to write home about, at least for now. Tucked deep inside the recesses of the giant mill building, the space is best

described as cramped and bare boned. With six guys standing in the room, it was quite cozy. Along one wall are a couple fermenters. A whiteboard hangs on another wall. There are two lists on the whiteboard: one that lists the estab-lishments that currently sell Bucket beer, which includes Chez Pascal, Wild Colo-nial and the beer mecca that is Doherty’s East Ave Irish Pub.

They tell me that they each invested their personal savings in the operation and, at this point, they’re doing the work for free. They see themselves expanding

to microbrewery status within a year, in a perfect world at least. All of them hold full time jobs; Aslaksen works as a freelance architect, Broomfield as an IT guy and Klinger works at Textron. They spend their evenings and weekends brewing beer. “All of us have kids, except for Ron, and full time jobs, so it’s very dif-ficult to get the brewery work squeezed in.” He goes on, “Luckily, we’ve all been blessed with patient and kind spouses.”

We try their four beers: Rhode Scholar, Thirteenth Maple Stout, Park Loop Por-ter and Pawtucket Pail Ale. The Rhode

Scholar, which Aslaksen describes as an excellent point for folks new to craft beer, is the most popular. The website describes it as “approachable and com-plex.” My favorite is the stout. It’s robust, yet light. After a couple rounds they tell me that after they opened people start-ed sliding loads of resumes under their door. “People just wanted to work for us really badly,” Aslakesen says. “Some even volunteered to work for free, which we already do. We’re interns.”

The Bucket Brewery is one of three craft beer breweries that have opened in northern Rhode Island in the last six months. Nick Garrison, an energetic Tufts graduate and Massachusetts native, opened Foolproof Brewery in Pawtucket on January 3 and Dorian Rave, a Cen-tral Falls police officer by day, opened Ravenous Brewery in Woonsocket in October 2012. Like Bucket Brewery, Ravenous is best categorized as a nano-brewery. Garrison’s operation is a bit bigger. Housed in a fairly large industrial building on Grotto Avenue, it’s sized to produce 3,100 barrels, or 96,000 gallons, per year. Bucket and Ravenous, on the other hand, produce around 5,700 and 4,800 gallons of beer per year, respec-tively, depending on demand.

I visit Foolproof on a recent Sat-urday morning. A brand new bar sits at the front of the brewery. Offices are in the rear, and the

brewery, visible though large plate glass windows from the bar area, is off to your left. When I arrived, Garrison was ready-ing the place for tours, which go for $10 per person and, according to Garrison, have been extremely popular. We sit at the bar to talk.P

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The Year

of Beer

by Michael Clark • photography by Mike Braca

Three new local breweries worth raising a pint over

Bucket Brewery’s Erik Aslaksen


Like the Bucket Brewery, Foolproof’s origin story begins with a wedding. Gar-rison began homebrewing with a kit his parents bought for him one Christmas. He decided to use the kit to supply beer for his wedding on Cape Cod. The beer was a big hit with guests. He tells me that, at this point, his hobby had already become an obsession. The deal was sealed at a brewpub in Quebec where he and his new wife were honeymoon-ing. “We were sitting there having a beer when my wife said, ‘Wouldn’t it be cool to own a place like this?’ It was then and there that I decided to open a brewery.” He spent the next two years writing a business plan and cobbling together the cash to get Foolproof running. Now, four years since that Quebec brewpub, he’s brewing beer.

We walk out into the brewery, which is freezing. “If I heated this place, I’d go broke.” Garrison, who lives in Provi-dence with his wife, takes me through the brewing process. It starts with the backbreaking job of grinding 2,000

pounds of barley malt. The ground malt is then mixed with hot water in the mash tun, wherein the starches in the grains are turned to sugar, producing a liquid called wort. The wort is then drained into a kettle and boiled. Hops are add-ed. Using a heat exchanger, the wort is cooled and pumped into the fermenter, where yeast is added and where it will ferment for about two weeks. Kegs are filled directly from the fermenters. Each brew takes about eight to ten hours, and they do it twice a week.

The mezzanine is full of pallets of cans. Garrison points out his new canning ma-chine. “We start canning on Monday,” he says. “The guys from Colorado are com-ing out to get it started.” The machine is designed to can 24 beers per minute. Garrison chose cans because they’re re-cyclable and portable. The portability is key to his brewing philosophy, which is to design beers that pair with life expe-riences. According to the website, Bar-stool, one of three of the brewery’s beers, is to be enjoyed “while bellied up to the

bar with your buddies” and Backyahd , as its name suggests, is to be enjoyed while grilling or hanging with friends in the backyard.

Garrison isn’t alone: he has a brew-master, Damase Olson, the 46th great-grandson of Saint Arnold of Metz, the Patron Saint of Brewers, according to the website, and a sales manager, who, according to Garrison, moved here from Miami for the opportunity.

I ask him where he sees the brewery in five years. “I want to be one of the most successful craft breweries in the country.” Well, he seems to be in the right place. In a recent Providence Journal Article, Gre-bien, the Pawtucket mayor, is quoted as saying, “We’d love to be known as the beer capital of Rhode Island.”

I phone Dorian Rave, of Raven-ous, the day after the inaugural Rhode Island Brew Fest, which was held at the renovated Paw-

tucket Brewery. He’s effervescent. The turn-out was excellent, he ran out of

beer, and he even converted some folks who absolutely refuse to drink dark beer with his popular Coffee Milk Stout.

Rave, whose wife called him crazy for wanting to open a brewery, says that the brewery helps balance his life. He works his day job as a police officer un-til four o’clock each day. He then heads to the brewery. “You have to love this job because it’s not easy,” he tells me. Like Garrison and the guys at Bucket, Rave’s beer obsession started with a homebrew kit that his wife bought him, a gift, it turns out, that would become the bane of her existence. “I was driv-ing her crazy; I spent every weekend, all weekend brewing beer,” Rave said. Rave’s goal is to “comfortably produce and distribute beer in Rhode Island and surrounding states.”

Ravenous, Bucket and Foolproof are representative of what seems to be a burgeoning statewide craft beer in-dustry. Further evidence of this trend includes the opening, within the last couple years, of several other breweries, including Whalers Brewing Company in Wakefield, Revival Brewing in Provi-dence and Grey Sail Brewing in Westerly. More evidence: the inaugural Rhode Is-land Brew Fest happened last month, and sold out in advance. Even more: a new Rhode Island Brewing Society has recently been founded.

Rave, when asked about this sud-den burst of craft beer activity, is a bit befuddled by it all. “I wasn’t even aware of any other breweries until people from the Department of Business Regulation started telling me about other brewery applications when I started applying for my permits.” His conclusion: “I think we just all happened to have the same idea at the same time.”

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Bucket Brewery

Available at Chez Pascal and The Wild Colonial in Provi-dence, and Doherty’s East Ave. Pub and Hose Company No. 6 in Pawtucket bucketbrewery.com

Foolproof

Brewery

Available at the E&O, English Cellar Ale House, Aspire and AS220 in Providencefoolproofbrewing.com

Ravenous

Brewing

Company

Available at What Cheer Tav-ern in Providence and The Square Peg in Warrenravenousbrew.com

Nick Garrison, founder of Foolproof Brewery

Foolproof Brewery’s three beers: Raincloud, Backyahd and Barstool

Dorian Rave, founder of Ravenous Brewery


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All the art, culture, food and fun you need to raise hip little city dwellers

by Jen Senecal and Audrey McClelland of RhodyMamas.comcover page photography by Stacey Doyle

An Urban Parent’s GUide * to Raising COOL KIds *



Dining You and your brood are hungry, and you’re all tired of the typical fam-ily friendly fare. Fear not, because we rounded up some of the coolest res-taurants in town where both parents and kids can have a great meal. Now hurry and get there before hunger turns your kids into poor restaurant patrons (ie: cranky brats).

Lively and artsy, Julian’s is a hit for the entire family. With the ever-chang-ing art displays, unique and delicious food, TV playing in the bathroom and a mechanical horse out front, kids will jump at the mere mention of go-ing. Though there’s not a specific kids menu, the waitstaff can accommodate little palates by serving on-demand re-quests of grilled cheese and chocolate milk. juliansprovidence.com

Red Stripe, the relaxed French-influ-enced bistro in Wayland Square, serves up some serious comfort food for both parent and child alike. Their Little Folks menu can satisfy the picky (Mac and Cheese) to the more adventurous (Steak Frites Jr.). From the bustling at-mosphere to the paper tablecloths that will keep your kids busy doodling, Red Stripe is a great neighborhood spot that you’ll want to keep on your must-visit list. redstriperestaurants.com

Angelo’s has not only been feeding generations of families since 1924, but feeding them really well. With a relaxed setting churning out old-fashioned Southern Italian comfort food, this Fed-eral Hill institution knows how to make kids members of the clean plate club (even grown-ups can’t help but order their own Meatballs and French Fries

appetizer). Bonus: The automated train traveling around the perimeter of the ceiling keeps little ones entertained through mom and dad’s second glass of wine. angelosri.com

With toppings like pastrami, goat cheese, and pear and ginger chutney, Luxe Burger Bar is far from an ordi-nary burger joint. The waitstaff is very understanding of your kids’ lack of pa-tience, and the swift service makes ev-eryone’s meal a happy one. The Little Luxe menu offers a bunch of fun meals, including teenie weenie (mini) hot dogs and popcorn shrimp, that your kids are sure to love. luxeburgerbar.com

Who doesn’t love frozen yogurt? Froyo World, with a location on Thayer and on Route 6 in Seekonk, offers up eight to ten rotating daily flavors of yogurt, 45 top-pings and seven sauces, all of which you create yourself. Your kids will have a blast building their own sweet treats and you’ll

feel good knowing that it’s a healthier version of dessert. froyoworld.com

Shopping & Fashion Sure, once you become a mom you may lose your ability to sneeze and laugh at the same time but one abil-ity you do gain is shopping like a pro. Whether it’s the newest release in baby gear or the most perfect outfit for Eas-ter or even the best toy deal in town, Providence has your parental shop-ping needs covered. If you don’t know where to start, here’s a good list.

Do you have a little Martha Stewart or Buddy Valastro on your hands? Joann Fabrics offers a Kids Studio where your child can learn how to sew, craft and decorate cakes, all at different levels to fit your child’s need. Over on the East Side, Kreatelier, a unique retail store on Hope Street that’s filled with envi-ronmentally conscious textile products, offers kids sewing workshops (and sewing birthday parties), where they create fun items like robot pillows and stuffed bunnies in sleeping bags. joann.com/kidsstudio, kreatelier.com

Attention all modsters, we have a hip shopping destination for you. Mod Mama in Davol Square (and now open in Garden City) carries to-die-for designer clothing, locally made goods, modern baby gear and eco-friendly products. Aside from want-ing to spend your entire paycheck on the endless drool-worthy products, they also offer family-friendly classes, workshops, and events - like kid yoga, pajama parties, photography and more. This is a store we want to spend

our Friday nights in. (With martinis, of course.) modmama.com

Who doesn’t love a good deal? Every spring, Wheeler School hosts Rhode Is-land’s oldest and largest family clothing sale with the Wheeler School Clothing & More Sale. This year’s sale happens April 18-20. From designer dresses to blue jeans, fur coats to sweatshirts, housewares to hardware, you’ll find amazing bargains on clothes, sporting goods, electronics and more – all while supporting community and education. wheelerschool.org/clothingsale

There are some certainties in life, like taxes, death and endless toys in the playroom. Instead of fighting it, just enhance the inevitable by shopping at super cool toy shops like Creatoyvity on Hope Street. Stocked with creative and imaginative toys (and unique craft-ing kits that you’ll find nowhere else), the top-notch pickings from around the globe will keep your kids busy and your playroom less traumatizing to look at. (Flowers help, too.) creatoyvity.com

Awareness To be aware is to perceive, feel, be con-scious of and engage with your sur-roundings. As parents, we are aware of many things. We’re aware when there is a child in the pantry. Or when a shirtless exhibitionist answers the UPS man’s knock. Or even when your basement bathroom has becoming the local hot zone. Although, by defini-tion, these enlightenments fit the bill, it’s not the type of awareness we’re talking about here. Instead, we’re giv-ing you ideas on how to get your kids involved in community, education, ser-vice and social interaction. You know, so they can be aware on why it’s im-portant to keep themselves busy and their parents away from an extended prescription for Xanax.

The Hope Artiste Village is the home to the Wintertime Farmers Market, and it runs on Saturday mornings through May. A whole different seasonal crop of goodness to be had, the winter market boasts tons of fruits and veggies, along with local jams, jellies, pastries, gluten-free breads, fair-trade chocolates and more. farmfresh.org

Any park that covets a gigantic can-vas-covered sandbox or funky netted obstacles to climb is a favorite park of ours. Aside from the unique playground options, Friends of Brown Street Park hosts community gardens, summer con-certs, performances, kids fitness expos, holiday activities and other fun family events. This neighborhood playspace is a testament to a true community park and should be on your list of places to

Every parent wants to raise a cool kid (or kids)Let’s face it, there’s no manual to raising a cool kid and there certainly isn’t a magic potion or formula to it. For years, parents have shared se-crets and wisdom and “cool” experiences to help one another, which is pretty fantastic (they say it takes a village, right?), but it’s up to you to take the reins and use the shared knowledge to raise your own little hip city-dweller.

The beauty of raising your child in Providence is that it has something for every kid, of any age, to become involved with. As parents, it’s won-derful that we can enrich our kids’ lives through the city we live in - and for our kids, it lands them a permanent spot as the kid others want to hang out with.

Get crafty at Kreatalier sewing classes

cheese prov ad.indd 1 2/7/13 1:44 PM

visit. friendsofbrownstreetpark.org If it’s a community space you’re look-

ing for your kids to be involved with, look no further than the Providence/East Side YMCA. Aside from sports, aquatics and fun and fitness, the YMCA provides programs like Healthy Weight for kids and teens, arts and humani-ties classes and volunteerism. They also offers community youth outreach programs, like Y on the Move – which brings programs to youths and fami-lies where they live, play and learn to-gether, in an effort to promote family health and well-being. The community involvement will gear your kids in be-coming natural do-gooders and, let’s face it, it won’t hurt their someday-col-lege applications either. ymcagreater-providence.org

Does your little one constantly of-fer to help cook, clean, build or finish a task? Maybe volunteerism will make them happier than going to Nintendo Land. (Maybe.) Serve Rhode Island is the state’s volunteer center and com-mission for national and community ser-vice - where youth and students can find volunteer opportunities for the causes they love through SRI’s website. Even if they don’t have time between school, sports and work to physically commit, they can offer to handle small tasks from the comforts of their own computer or smartphone, in what’s called “micro-volunteering.” Micro-volunteering is like being a freelancer (but on a volunteer basis) who helps with something as sim-ple as gathering information on a topic to a short-term task like translating a web page for a company. Check out the endless opportunities on SRI’s website. serverhodeisland.org

If kids are anything, it’s flexible. You know that extended side angle pose you’ve been trying to perfect for months? Your eight-year-old will nail it in two tries after hanging out at Om Kids Yoga Center. Om Kids Yoga takes the ancient practice of yoga and translates it to a language that children enjoy. By using interactive games and animated

postures, kids will build body aware-ness, improve concentration and focus, build confidence and self-esteem, and learn how to release energy and relax while also laying the foundation for a lifetime of health and well being. Plus, they have fun events like pajama par-ties and mother/daughter retreats. om-kidsyogacenter.com

You can’t help but to be captivated the moment you walk into any Whole Foods location – it’s like a playground for the senses. Both Providence loca-tions (University Heights and Water-man Street) just launched the Whole Foods Market Kids Club. The super cool club issues an official “Kids Club” card to each child that they can show at Customer Service each visit to receive a free treat. (If you get lucky, they’ll share it with you.) The first spring Kids Club event is on March 20 – Planting Seeds for Healthy Eating – where kids will plant seeds for nutritious vegetables and make a healthy snack. In addition to all of this, the store offers tours on re-quest for schools, girl scouts and more. wholefoodsmarket.com

Arts & Culture Exposing your kids to art and culture

means more than bringing them to the latest Pixar pic. Lucky for us, this city is full of artistic energy. From museums where kids can practice their inside voice, to outdoor spectacles where they can use their normal voice – screaming as loud as they can to let two city blocks know they have to go potty – here’s a few creative ways to get, well, creative with your kids.

I’m sure Picasso had to start some-where. If he had been born in this cen-tury, he’d definitely would have been involved in the RISD Museum Youth Program. Get your own little Picassos in-volved in the world of art with amazing

programs offered by RISD museum. From Tours for Tots (interactive tours with read-aloud storytime and gallery activities) to Art + Design Lab for Fami-lies (in-depth investigations into special exhibitions) to Art + Design School for High Schoolers (explore how art and de-sign provoke fresh ideas, elicit conver-sation and stimulate creativity), there’s something for every aged child in your life. RISD museum also offers camps and youth groups and a plethora of family events to enjoy. risdmuseum.org

Our kids think that “cutting a cucum-ber” really means “shave 42,000 pieces of skin and pulp all over the kitchen floor, so that there is anything but a cucumber left.” While their intention is to join in on all the kitchen fun, maybe they need to brush up on their skills. Enroll your kids in Johnson & Wales Chef’s Choice cook-ing classes and soon they’ll be learning less destructive techniques in upcoming workshops like Pizza Party and Cookie Club. (Classes rotate throughout the year.) If it’s an online lesson you seek, check out Skill It’s noted course, Sea-son’s Eatings, which takes place four times a year and is filled with delicious recipes, fun activities and inspiration to create connection with your kids in the kitchen and at the family dinner table. No need to hide the knives anymore. jwu.edu, skillitri.com

At any age, there is no denying the luster and magic of live theatre. If you have a theatre-loving child, Providence Performing Arts Center offers Camp Broadway, a week-long summer day camp of singing, dancing, acting, master classes, luncheons, backstage tours and a family and friend performance. Have a lunch date with your little one? Bring him or her to the free lunchtime Wonders of Wurlitzer organ concerts, where people of all ages bring their brown-bagged lunches to listen to the local musicians. Or you could enjoy an upcoming kid-friendly show, like Sesame Street Live or Beauty and the Beast. ppacri.org

One of us may have been a science nerd as a child (Jen, raising hand), but we like to think that anyone can rec-ognize how incredibly interesting mu-seums and planetariums are. I mean, if it weren’t for stars, how else would you get your horoscope sent to your Twitter feed daily? Museum of Natural History & Planetarium not only houses 250,000 curated natural history ob-jects and cultural materials, but gives endless spectacular star shows in their planetarium. MNH also offers a variety of children’s programs, like discovery zone, cosmic cadets and space camp. It might be the best kept not-so-secret spot in Providence. (And who didn’t want to go to Space Camp?) providenc-eri.com/museum

We all know that our kids are des-tined to be the next big actor, artist, painter, sculptor, insert-whatever-

creative-profession-you-can-think-of. It’s hard not to think that way when you witness such high levels of expertise in even something as simple as a drawing of their own family. Daddy having five legs isn’t inaccurate, folks. It’s art. For-tunately, there’s a place to harness this raw talent. Located just outside of Prov-idence in neighboring Cranston resides Artists’ Exchange, an arts collaborative that offers a gamut of creative outlets for your little genius. From art classes to theater classes, summer camps to ceramics, festivals to galas to seasonal events, Artists’ Exchange is art enrich-ment at its finest. They also house the Black Box Theatre, where productions like A Christmas Carol are cast and showcased, as well as a boutique and cafe, with handmade crafts from local artisans and Johnson & Wales Culinary goodies. artists-exchange.org

Not every oasis comes in the form of heated pools and free daiquiris (al-though, that’s nice.) Rhode Island has its own urban oasis with the Roger Wil-liams Botanical Center. The Botanical Center is the largest public indoor dis-play gardens in New England and hous-es two greenhouses, including over 150 species of plants and 17 types of palms.

Dive in at the YMCA


And, the coolest part is that they have a kids Eco-Exploration summer camp, where kids use scientific techniques to collect insects, set footprint traps and use other investigations to discover what type of animals hide in the city. They will also learn to grow their own food, draw in nature journals, play games and make nature-themed craft projects. provi-denceri.com/botanical-center

Have you ever stepped on a LEGO? Took three years off of your life, right? Well, instead of swear-ing at that little piece of pointy plas-tic of doom, embrace its potential and head over to Pow!Science

to have your kids join their LEGO club, where they meet weekly to build spec-tacular creations and have them photo-graphed. Pow!Science! is a super cool retail science store that offers other fun events like Yoyo club or Kinderscience, along with science programs, birthday parties, school shows, scout programs and more. Remember that former sci-ence nerd we talked about already? She loves this store. powsciencetoys.com

If your child has a flair for the dramatic (let’s face it, most do), Trinity Rep is call-ing his or her name. The Young Actors Summer Institute is one of the most com-prehensive arts enrichment summer pro-

grams in New England. Taught by Trinity Rep’s professional acting company and Trinity’s education staff, students are able to choose from a variety of differ-ent classes, including playwriting, stage combat, improvisation, Shakespeare, film and much more. trinityrep.com

Some kids get excited by snow cones. Others get excited about pooping twice in one day (and want to show you how exciting that is). But if there’s one thing all kids get equally excited about, it’s heading to the library. Providence Ath-enaeum is the queen of libraries. If you haven’t seen this unique and gorgeous book-filled cultural center, you need to. The Athenaeum celebrates the notion of children “getting lost” in books, and houses the Children’s Library - a special sanctuary tucked away in the corner. Not only will your kids enjoy the magic of reading in there, but also be able to participate in fun activities like story-time, movies, special presentations and more. They recently held a Valentine Making Headquarters event and will host Chipmunks story time on Tuesday and Thursday mornings throughout March. providenceathenaeum.org

Fun in the City When you’re small, Providence is big. Huge, really, with its tall(ish) buildings, cool skywalks, open spaces and even a glass elevator you can sneak on for free. While the Creative Capital gets major props for its culinary and arts scenes, we want to go on record saying it’s also one of the funnest cities for families.

Does watching your daughter flail on ice skates remind you of your less-than-balanced college Friday nights from years past? Maybe she needs an ice skating lesson. (And maybe you should just forgot those years all together.) Kennedy Plaza Skating Rink is one of New England’s most popular winter

destinations, offering a fun family activ-ity (and lessons) at an affordable price. And, we even have the famed Rocke-feller Plaza’s ice rink in New York City trumped in that our 14,000-square-foot skating rink is twice the size. That’s enough room for plenty of flailing. ken-nedyplaza.org/skating-information

Kids like to put their hands on things. Sometimes, that’s not a good thing. Like when they feel up the elderly lady at Tar-get because she’s wearing “a fuzzy shirt.” But, if you take them to Providence Chil-dren’s Museum, you won’t have to worry about anything they touch. In fact, they’re encouraged to put their hands all over things there. A spot we both loved as kids, the Children’s Museum has play-filled exhibits that explore arts, culture, history and science. From the Water Ways room to the Discovery Studio to an endless calendar of daily hands-on events and exhibits, and even Museum Adventure Classes and other community programs, Providence Children’s Muse-um is a major must-do. Bonus: a four-per-son Family Membership pays for itself in fewer than four fun-filled museum visits. childrenmuseum.org

If you’re strolling around historic Wayland Square with your kids, be sure to pop into longtime indepen-dent bookstore Books on the Square. A treasure for your children. Books on the Square Storytime for Kids offers separate storytimes for babies and chil-dren up to age 6 each week. Not only will you be getting your children inter-ested in the magic of reading and local community support, but Alex and Ani is waiting around the corner to reward yourself for being such a good mom af-ter you’re done. booksq.com

It’s a summer night and you can’t possibly do another ice cream trip with the kids. (Well, maybe some of you can. We understand.) Switch it up and bring them to WaterFire. Aside from the fact that 80 sparkling bonfires are dancing the night away, your kids may bump into anyone from Elmo to the mystical crea-tures of Big Nazo while walking around

Let loose at the Children’s Museum

Nerd it up at Pow! Science

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PARENTING RESOURCESRhody Mamas We might be biased, but we like to think we’re the ul-timate online destination for Rhode Island moms. We share everything from local deals and events to new store launches to giveaways and contests. We know that other moms are incredible busy, between soc-cer practice, PTA and a daily attempt at survival, so we find and discover all this information and stick it in one easy, accessible spot. rhodymamas.com, facebook.com/rhodymamas

Stroller StridesThe thought of hitting the gym right after having a baby is about as enticing as eating a rock. Luckily, you can incorporate your baby into some physical activ-ity in a setting that involves meeting other moms and doesn’t sacrifice your baby’s need to sleep. Stroller Strides is a total fitness program and includes power walking and intervals of strength and body toning ex-ercises using exercise tubing, the stroller and the en-vironment. There are a few Rhode Island based fran-chises, so for more information (or to start your own), check out their website. strollerstrides.com

KidoinfoKidoinfo provides a hip platform for parents and care-givers seeking a sense of community, useful resources and interesting offline activities – not to mention the scoop on the best places for ice cream after a bike ride. A one-stop source for creative ideas, resources, and local events for families in Rhode Island and beyond. kidoinfo.com

Women & Infants’ HospitalA treasured resource for Rhode Island families (and not just the place you spent three days of what was the closest to a vacation you had all year, after having your third baby). If you’re looking for classes and workshops to prepare for baby, to prepare siblings for baby, to get ready for breastfeeding, postpartum help, safety class-es or to meet other moms in the area, Women & Infants Hospital has it all. You’ll get the help, advice, tips and support that you need (and their butterscotch pudding isn’t so bad either). womenandinfants.org

Stroller Spa for Gear RepairIt could put a real damper on your day when that sweet new trendy stroller you bought loses a wheel because your nearby oldest child did a pop-a-wheelie on her bike and missed the landing. Or when your baby’s car seat was once pink but is now shaded in crushed Cheerio. Bring your spit-upon, crumb-filled, wheelless baby gear into a Stroller Spa near you and let them make everything sparkle and run like new. strollerspa.com/locations/rhode-island

town. Or maybe they’ll join in on the capoeira demonstrations and show off their own ninja danc-ing skills. waterfire.org

Listen, just because you can no longer jump on a trampoline without cursing your decision to birth human beings, it doesn’t mean your kids shouldn’t. Sky Zone Providence is the awesomeness that just recently opened and is a must-go-to place for your hyper active kids. Sky Zone offers 15,000 square feet of wall-to-wall trampoline courts, a massive Main Court, a three-lane Foam Pit, two 3D Dodge-ball Courts, two SkySlam Courts and a Toddler Court. For just about any age, shape or size (well, except for you and your broken parts), Sky Zone Providence is the ultimate 3D play experience. sky-zonesports.com/providence

If you want an event where every kid is a win-ner (and, by association, every parent earns a gold star for coming up with such a fantastic idea) CVS Caremark Downtown Races for Kids at the CVS Caremark Downtown 5K is the place to be. All seven of our kids participate every September. While the Youth Races offer trophies to the top three in each age category, every single child gets a medal when crossing the finish line. (And if you bring grandparents, they have Oreos waiting as well.) The races are open to children from ages one through middle school aged students and consists of varying distances. It’s a super feel-good event right in downtown during a gorgeous time of year. cvsdowntown5k.com/youth

Are you envisioning warm breezes, chirp-ing birds and picnics in the park? Us, too. Even if means the kids are not in school and permanently attached to your hip. Kidoinfo Providence Story-time + Art in the Park in Greater Kennedy Plaza partners with Kidoinfo during the summer to bring Storytime in Burnside Park. Families are invited to bring a blanket and enjoy performances by sto-rytellers, performers, authors and illustrators, fol-lowed by fun activities for the kids. Last summer, Play in the Park series was debuted as well, so be sure to follow Kidoinfo’s website for this summer’s schedule for these highly acclaimed family activi-ties. kidoinfo.com

It’s never too early to get your kids fully en-gulfed in a baseball team rivalry. We must prime them from the start, if they want to survive as a New Englander. Pawsox, a huge Rhode Island

family tradition, is the perfect place to embed the words “Red Sox” in their heads for life. From group outings to parties to the endless activities kids can partake in as part of their “Kids Corner” (Club Fri-day Events, Run the Bases, Clinics, Little League program and more), Pawsox is a gem that’s locat-ed right outside the city. Consider it an initiation to the rest of your kid’s social life. milb.com

You may often refer to your house as a zoo, but it doesn’t compare to one where it’s ok to jump and shout, and animal droppings are fully em-braced. Roger Williams Park Zoo is a staple for Rhode Island families. One of the oldest zoos in the country, Roger Williams is open year-round and hosts family-friendly events like Zoobilee, Nature Swaps, Frogwatch and zoo overnights. It’s also home to conservation programs and interac-tive displays like Hasbro’s Big Backyard. Your kids can’t help but to express their energy every time they walk through the front gates. Bonus: Pur-chase a membership for your family and, it pays for itself after two visits. rwpzoo.org

If your child’s idea of fun is seeking out larger-than-life mutant puppet creatures and masked musicians who invade streets and stages around the world, then they should really see the Big Nazo Lab. Big Nazo is an internationally tour-ing group that performs and visits a plethora of local events and happenings, and they have a Lab right downtown, which serves as exhibition space, creature-building workshop and community inter-face. Visitors of all shapes and sizes are welcome. bignazo.com

We have fond memories of belonging to the Boys and Girls club as kids. Of course, those memories mostly revolve around the Tuesday candy shop and the endless consumption of Now and Laters, but the memories are cheerful, nonetheless. The Boys and Girls Club Providence may not sell Now and Laters, but there’s plenty of other pleasantries to make up for it. A great resource for children, they offer theater, swim-ming, digital arts, homework assistance, athlet-ics and more. The Fox Point clubhouse has long been a hub for not only basketball teams and after-school sports, but for swimming. Training in their olympic sized pool, the Fox Point Clubhouse Swim Team participates in meets with other local clubs. bgcprov.org

Have an alien encouter at Big Nazo Lab


’Frost Biters Bash

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401.272.3331 101 N. Main Street, ProvidenceFor reservations visit:millstavernrestaurant.com

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City StyleAT HOME / SHOP TALK / THE LOOK / BEAUTY / GET FIT

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Beauty In Found Objects1. My father in law gave us the parlor stove, copper fire extin-guisher and birdcage. We all love found objects. I love beau-tiful, useful ones the most. 2. My parents found that wooden object on Dory’s Cove Beach on Block Island. We think it’s a figurehead from a boat. 3. The house was built in 1872, and was originally a carriage house for the house that stood in our front yard. We just got our Providence Preservation Society plaque yesterday. I have my Masters in historic preservation

and I did my thesis on this house as I was buying it. 4. My husband did the painting on the left, of Providence, and my father did the one on the right, of Block Island. I’m try-ing to get every artist in my family to do a rendition of my house. I have two so far. 5. The base of this table is from an old Singer sewing machine that was in the basement when we got the house. My husband made it into a table as a gift for me.

About the HomeownersKari Lang and John Morra live in a renovated Victorian cottage on the West Side. Kari is executive director of the West Broadway Neighborhood Association, and John is an arborist for the City of Providence.


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City Style | by Jen Brister and Jane ParisiThe Look

Ana OumkhamFashion blogger, concretepredator.com

When did you first realize you loved fashion and clothes?Fashion became so magical to me growing up, watching Sailor Moon. She had this one wand that would change her into different disguises to empower herself. I always floated between different social groups, and clothes were there to help guide me through different identities until I compiled my own.

Why is black your favorite color to wear?Some days, I may want to be hiding myself in black, with an oversized sweater, for my soft body days. I also have an all black sequin dress when I don’t want to be hiding. Black has a lot of power.

You always have the cutest shoes. Any advice, for those of us who aren’t savvy, for picking out the perfect pair?I have Flintstone feet (wide). I do not compro-mise all of my comfort for my shoe choices. The Internet is my friend; look around, wait for some-thing you can’t pass up that is made of quality. You want to dance holes in the soles. Lately, my favorite brands have been Bass, Franco Sarto and Doc Martens.

The transition from winter to spring is upon us. Any tips to make it through smoothly?In New England, it’s all about the layering. Com-ing into spring, I like mixing white bottoms with brown on top, beiges with bold colors and mix-ing textures with something hard, like a leather or tweed, and with something soft, like draped knit or silk.

How does Providence influence your personal style?Providence influences my style because I won’t know where I will be or end up. I need to be ready for assorted classes, shows and or bar fly action. The outfit I choose has to be versatile for all the above.

What do you wear that instantly makes you feel more confident?Eyeliner: I have a basketball shaped head and those lines give me the definition I desire for my face.

Jane and Jen run the local fashion blog IamtheEverydayGirl.comP

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I like mixing beige with bold colors and mixing textiles.


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A few years ago on the recom-mendation of my brother, I began see-ing Mike Silva, president and founder of FOUNDATIONperformance Sports Medicine, for physical therapy. The many miles I had put in training for my first marathon brought on some aches and pains in my shins and my foot, and I took my brother’s word when he told me, “Mike’s a miracle worker.” And he was right. It was rough at times, but I got through my PT sessions, learned how to strengthen some of my weaker spots, and was back to running pain-free in a few weeks.

Mike is a sought-after physical ther-apist to amateur and world-class ath-letes alike, and over the years he says he discovered that regardless of the injury, he was educating his patients – particularly runners – on the same exercises: those designed to target common areas of muscle imbalance. Realizing that these exercises could benefit all runners looking to be-come stronger and less injured – not just those seeking physical therapy – Mike developed a class series called RUNstrong. At the urging of his physi-cal therapist wife, Carla, he began offering the series at FOUNDATION-performance, but as demand grew, he needed a new space. Fortunately, Rhode Runner, a running store down the street from FOUNDATIONperfor-mance, housed a community room that was the perfect size for the class.

On a recent Tuesday evening I made my way to Rhode Runner for the first RUNstrong class in a six-week series. Pre-registration for the class was filled

to the max, which wasn’t surprising; this was a class designed to help runners become faster and less prone to injury, and to runners, that’s like an opportu-nity to strike gold. Along with exercise physiologist Jesse Cloutier, Mike led us 20 or so participants through the three phases of the class: foam rolling, dy-namic warmup and strengthening.

Foam rolling is done on a cylindrical foam log, and it can be a bit uncomfort-able. (Mike told us, “This will probably be the worst part of the class” as we groaned through it.) But it’s very effec-tive in getting the knots and adhesions out of the legs, improving circulation and increasing flexibility. The dynamic warmup, which included walking on our toes and heels, as well as lunge walks, got our heart rates up and pre-pared us for the workout. Finally, the strengthening portion of the class

consisted of core, back, leg and foot ex-ercises proven to help minimize muscle imbalances in runners. The only piece of equipment used for RUNstrong’s strengthening exercises is an elastic resistance band. Mike says the foam roller and the band are all that’s neces-sary to wake up and work all the major muscles needed for running.

Most runners, myself included, want two things: to run faster and to pre-vent injury. As someone who has had her fair share of running ailments, I’m looking forward to seeing how RUNstrong continues to help my train-ing. Spring is just around the corner and the open road awaits - and who knows, maybe some of my fastest rac-ing times do, too. 545 Pawtucket Ave. 475-5775, foundationperfor-mance.com. Rhode Runner, 657 Main Street. 831-6346, rhoderunner.net.

City Style |

Pound the PavementBecome a better runner in three easy steps

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By Jane C. GovednikGet Fit

Have you ever wanted to make a major change to your diet? Join PE Fitness Studio’s WHOLE30 Challenge, a 30-day nutrition chal-lenge aimed to teach you more about the food you are putting into your body, and making an effort to eat clean, whole foods. An infor-mation session and Paleo cooking

demonstration with Chef Ricardo Costa will be held on Saturday, March 2 at 12pm at PE Fitness Studio, Hope Artiste Village, 1005 Main Street, Suite 8138B, Pawtucket.

Are you thinking about trying one of the Mud Run events you have been hearing about? Whether you want to be a Muddy Buddy, a Tough

Mudder, a Gladiator, a Viking or just get out on the course, join Crans-ton REI for an overview of what to expect - tips for getting ready and a list of exercises that will help you prepare for the challenge. This free event is on Tuesday, March 19, 6:30-7:30pm at Cranston REI, 22 Chapel View Boulevard, Cranston.

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401-305-2623 401-234-1005 For tickets, call401.921.6800 or visit OceanStateTheatre.org

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Drop it offSaturday, March 16 8:00AM - 1:00PMDept. Public Works700 Allens Ave, Providence

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I had read about blowout bars in bigger cities before – those beauty quick stops where you pop in for a new ‘do on your lunch break so you can have your hair done for your eve-ning plans – but had wondered what the big deal was. Can’t you just stop at your salon? I wondered. Just make an appointment. But, things are not always so easy to plan as that – and it’s not like we had one in Providence to try, anyway.

But still, when La La Luxe’s Leah Carlson let me know that her Way-land Square salon had just opened one, I was intrigued. So, on a day when I had important plans for the evening, I headed there on my lunch break to make a stop at their bar. La La Luxe’s chic space had been changed around to include a long bar in the middle of the room, with chairs around it for easy blowout ac-cess. Jamie Millmather introduced herself to me as my stylist for the day, and asked if I’d like Amy Gonyea to do a quick makeup touch up while I had my hair done. They twisted my arm – I mean, really, who would want to leave looking even better than she had planned? – and I agreed.

As Jamie washed my hair, she told me her story. She’s recently back in

Providence after a brief jaunt in Park City, Utah, and back at the salon she called home before she left. Since Jamie has been back, she’s been fo-cusing on developing new color tech-niques, like the painted, sunlight high-lights she’s been doing lately to create glowing, natural looking color.

We sat at the blowout bar. As Jamie did my hair, Amy consulted with me about my evening plans. I was headed to a fashion event and would be wearing cheetah, so I asked for dark and vampy, even though it was the middle of the day. (What? In fashion time it’s always fabulous o’ clock.) After that, it was a flurry of talk about beauty products. Jamie used Prime and Straight in my hair, products made by Living Proof, the MIT-developed line out of Boston. Amy used Smashbox, Cargo and a gorgeous Beach Tint and Glossy Lip Tint combo on my lips as a more sub-tle option for the day, and instruc-tions for what to do at night. The two of them worked so quickly and well together that I was done with the entire thing in under an hour, and I left feeling gorgeously glam. This is the kind of bar stop I could get used to. 139 Elmgrove Avenue. 383-3797, lalaluxesalon.com

City Style |

Quick Beauty FixesA bar stop to make before hitting the bar

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southwestpassage.net

Wayland Square180 Wayland avenue, Providence • 751-7587

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Jewelry | Pottery | Fetishes

oPening soon in the Providence ArcAde

DeWolf Tavern atThames Street Landing401-254-2005259 Thames Street, Bristolwww.DeWolftavern.com

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I remember a time in this city when cooking supply stores seemed a dime a dozen. When Stock Culinary Goods opened its doors on Hope Street last November, it was part of a very small lot. “When Williams-Sonoma at Providence Place closed in January, we were the only kitchen store left in Providence,” says owner Jan Dane. “Our plan was always to bring in a lot of appliances and utilitarian items.

If Jan is affable and warm, her school-age daughter is outright charming. As I make my way around the perimeter of the room, the duo warmly greets all who enter, leaving me to browse freely. The first thing I notice is that many items in stock are made in America such as framed Ed-ible Rhody food prints and handmade Lynne’s Whim aprons. But as cute as Lynne’s aprons are, my heart belongs to the burlap ones with silky sash ties, sold inside glass Ball canister jars.

No culinary shop worth its weight in flour would be complete without a multitude of goods from France. One of my favorite items in the store is an imported red Chasseur cast iron cook-ing dish with a bunny-shaped lid. “I have that with a duck lid too,” Jan says from across the room. There are clear stacking bowls and ceramic stockpots and – what’s that? – a beautiful made in France tagine, retailing for $299. It’s half

kitchen showpiece, half cooking vessel, but for those on a budget, the Emile Henry tagine retails for just $139.

Everything you need to be a domes-tic goddess is here: food scales, hand turned cherry wood rolling pins, fon-due pots, utensils, cast iron pans and griddles, glass pitchers, cloth napkins and hand-blown juicers. Be sure to pick up a Cook’s Journal in which you can track your culinary prowess. As all skilled chefs cook with wine, you’ll want a place to store your wine and a means by which to keep it fresh. You can hang three bottles on Stock’s wine rack, fea-turing felt horseshoe-shaped holders.

While I truly love most everything in this store, there were two items I covet above all others. The first is an 11.5-inch hand-forged artisan copper pot that is made here in Rhode Island. The handle is crafted of cast iron and at-tached by copper rivets. It has a pretty hefty price tag, but it’s certainly worth saving up for. Many items in Stock are very affordable including the colorful Nogent knives. When I notice them clinging to a magnetic burlap knife rack, I gasp in delight and ask Jan its price. “Actually we don’t sell the knife rack,” she says, “but my husband made it from items that are all avail-able in store!” Well, I suppose I could handle a project. Game on. 756 Hope Street. 521-0101, stockpvd.com.

City Style |

Your Well-Stocked KitchenA new culinary store on Hope Street is in good taste

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By Erin Swanson

Shop Talk

The Emile Henry tagine is just one of the worldy goods to drool over

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Come discover the flavor of Newport…

April 5-14, 2013

DiscoverNewportrestaurantWeek.org

Prepare your taste buds for

mouthwatering menus this spring!

Enjoy special events including

cooking classes, culinary walking

tours, and affordable palate pleasing

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Here’s a great way to experience a new restaurant or visit an old

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Baked Spaetzle with frankfurter, sauerkraut, raclette and dijon

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View complete list of events at www.ric.edu/pfa

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Wednesday, March 67:30 P.M. | THE AUDITORIUM IN ROBERTS HALL

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145 Dean Street, Providence (Off Atwells Ave)

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Authentic Indian CuisineRight on Federal Hill!

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Happy EasterFrom the STAFF at the...

Dan Soucy is the Prepared Foods Team Leader at the Waterman Street Whole Foods Market. His focus is al-ways on food and how to communi-cate that to his team members.

How did your culinary career start?My culinary career began in 1991 at the Beef Barn in North Smithfield. I spent 12 years working there developing the timing and basics of cooking. While I was certainly not making beautiful sau-tees or rich creative dishes, I was able to develop a fantastic understanding of time management and efficiency.

I would say my true culinary career started at Whole Foods in 2005. With our company being on the cutting edge food, and being a foodie myself, I was able to use the foundation I had and really work to challenge myself to cook inspired dishes. What do you like about working for Whole Foods instead of a restaurant?Whole Foods is a place that fosters the creative spirit and is truly what sepa-rates it from working in the restaurant. Working for Whole Foods certainly does afford you more time to pursue other interests. The late nights and long hours of the restauraunt business are behind me, allowing more time with my wife and two-year-old son. The job is still certainly stressful. There are always demands to maintain a full, clean and attractive department, but that is why it is an extremely reward-ing position. I’ve always said I want to work hard enough to know I deserve that ice-cold beer when I get home.

What do you pay special attention to when developing recipes?Creativity is something I value and try to have with my cooking. I like to do catering jobs when the opportunity presents itself. That’s where I can try to go outside of the box and get into the kitchen and do some cooking. Shrimp and mango ceviche, polenta bolognese with thyme and lemon zest, and chimichurri beef skewers are a few items I made for a special event. Bringing the highest quality food to our customer drives my cooking. Even if the item is a staple, freshness and high quality healthy ingredients are always the inspiration for my dishes. I also love working as part of a team. I take sug-gestions from the team to help make

the best food, they always teach me things I didn’t know was a piece of our culture that a restaurant can’t match.

What’s on shoppers’ minds these days, food-wise? I certainly see health as a trend in our business. Especially being fresh off of the new year, people are looking to get healthy. Although we sell many rich foods, we are after all a health food store. Fresh produce and healthy grains are items people can’t get enough of. Customers do still look for our “comfort foods” which might not be as healthy but are still in demand. Cheese, prosciutto and steaks are still on people’s minds. They also look to our value and sale items. I often see them walking with their sales flyer buy-ing up the chicken potpies on madness sale or the weekender deals in the meat department.

Do you travel to or communicate with other stores to get an idea about what’s happening across the region/country?We often travel to other stores to “spy” on them to see if there’s anything we can bring back to our own department. While our region works together as a team, we also have healthy competition to outdo each other. We also get regu-lar information about the Whole Foods throughout the country, comparing our performance in all areas to the other re-gions. There are tons of great ideas out

there and seeing others best practices are very important the development of our department and store.

What are some of your favorite local products?A local item we carry in our department are pizza shells from the Pizza Gourmet on Hope Street. We get the shells and use our own cheese, sauce and top-pings and sell them in our prepack. The flavor is unbelievable and is probably the best premade pizza you can get. I used to be able to go out and sample our local cuisine a lot more often before my son was born. Living in the West-erly area means I do a lot of travel to Providence and the car is where I spend a lot of my time. Small plates and tapas are my favorite foods. The best meal I had recently was as local as my kitchen. Chicken with 40 cloves of garlic is by far the best meal I’ve had all year. I’m not a chicken fan per se, but this recipe has turned me in to one.

Feast |

Fresh and Deliciousdan Soucy dishes on the freedom of being creative

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By Stephanie OboddaIn the Kitchen

whole Foods market

261 Waterman Street272-1690

wholefoodsmarket.com

dan Soucy


The past decade has been a great one for local food. There are weekly farmer’s markets in almost every com-munity during the warmer months, along with an increasing number of winter markets; more restaurants than ever are not only sourcing locally, but making it a talking point on their menus; and count-less Rhode Islanders have had the op-portunity to get to know their farmers, fishermen, cheesemongers and other food producers.

The organization that is due a large portion of the credit is Farm Fresh RI. Founded in 2004, the nonprofit has blended so seamlessly into the lives and diets of Rhode Islanders, that many don’t even know it by name – though they cer-tainly know its work. It’s a testament to Farm Fresh’s effectiveness that less than ten years later, it’s almost difficult to re-member a time when fresh, local pro-duce wasn’t readily available.

“Much of the dysfunction in our food system today can be traced to the dis-connect between people and where their food comes from,” explains founder and Executive Director Noah Fulmer. “Our work is about rebuilding ways to get local food to local eaters. The de-mand is huge and Rhode Island used to be good about connecting local supply and demand, but we’ve let things get rusty in the past few decades.”

Farm Fresh has addressed this prob-lem in a number of ways. The first and most ubiquitous is the farmer’s mar-ket: the organization operates 11 sum-mer markets in Providence, Pawtucket, Woonsocket, West Warwick, Middle-town and Newport. “Making the bounty of RI farms more accessible in urban communities has been at the core of our mission,” says Fulmer. “It’s a win for farmers to have a market in a population center and it’s a win for city folks who get access to healthier, fresher foods.” To that end, Farm Fresh has also made sure that the WIC, seniors coupons and SNAP are accepted at the markets.

There has also been a multiplier effect, as countless other markets have popped up around the state in Farm Fresh’s wake – and the organization built on its own success by pioneering the Wintertime Market at Hope Artiste Village in 2007.

Fulmer cites it as “a big change in para-digm, normalizing the idea that RI could produce its own food year round.”

The farmer’s markets are just the most visible part, however, of a sophisticated local food system that connects produc-ers, processors and retail and wholesale

buyers. One of the organization’s biggest successes has been its Market Mobile pro-gram, which allows wholesale customers like restaurants and cafeterias to order food direct from the farms and have it delivered to their door. Many people and organizations in other states have tried to create just such a distribution system to no avail, but Farm Fresh made it work. Now Market Mobile helps 50 farmers – many of whom had never grown food year round or worked in wholesale – sell to almost 100 customers from Westerly to Boston every week. Program Director Sheri Griffin credits the enthusiasm of both suppliers and customers for making the program work, but there is more to it than just that. “The program’s founda-tions are based in some quirky skills of Noah’s and mine,” she notes. “Noah is a fantastic coder and has made this amaz-ing software that runs the online order-ing system. I grew up in a citrus farming family in Florida and my father designed and managed commercial citrus pack-ing houses; he and I worked together on

the design for Farm Fresh’s packhouse in Hope Artiste Village.”

However, the most exciting things are yet to come. These impressive first years have only built the infrastructure for a local food system that Fulmer and Griffin see becoming much bigger

and more sophisticated with expanded reach. “We estimate that just 1% of the food consumed in Rhode Island is lo-cally grown or caught,” notes Griffin, adding, “That is 99% opportunity!” Two of the biggest projects on the horizon are the Open Kitchen and the Provi-dence Public Market. The former will be a rentable food processing site and business incubator for food entrepre-neurs who aren’t yet ready to maintain their own permanent space. The latter would be the real game changer for Rhode Island: a permanent, year round local food marketplace along the lines of Seattle’s famed Pike Place Market (you know, the place where they throw the fish) or San Francisco’s Ferry Plaza.

There are several smaller items on Farm Fresh’s more immediate to-do list. They’re pushing legislation in the Gen-eral Assembly that would legalize local beer and wine sales at farmer’s markets. Fulmer again points to Massachusetts, where local brewers and vintners saw a 66% boost in sales after similar legislation.

They’re helping to launch a Rhode Island seafood marketing campaign in April, with the intent of applying “some of the farm-to-table magic” to the bounty of our waters. The Market Mobile will also continue to roll towards its goal of break-ing $2 million in sales this year.

While we might take such successes for granted, in many ways Farm Fresh has become a national model. “That stuff might not sound exciting, but ‘food hubs’ are one of the biggest focuses in local food development across the coun-try right now,” Fulmer says. “We’ve had a revolving door of groups from Seattle, New York and Philadelphia coming to see what we’re doing here in Providence.” Go to providenceonline.com for an extended Q&A with Fulmer and Griffin.

IN OTHER NEWSBonefish Grill has opened in Cranston’s Chapel View shopping center (2000 Chapel View Blvd.). The national chain of seafood restaurants began in Florida in 2000, and has since expanded into more than 30 states. Their philosophy is to of-fer a variety of fresh fish from around the globe, which is handcut daily in their res-taurants. Their unique grilled fish menu in-cludes everything from mahi mahi to wild grouper to rainbow trout, all prepared in a wood-fired grill and paired with a selec-tion of sauces ranging from chimichurri to a sweet Pan Asian (get it? Pan Asian) glaze. They’re open for dinner Monday-Saturday and lunch and dinner on Sun-day, and offer a full bar. bonefishgrill.com

Munroe Dairy, which continues that classic American tradition of milk deliv-ery directly to your door with its iconic Cow Truck, recently added strawber-ry milk to its menu. While that alone might be enough to make the kid in you swoon, it’s even better to note that they’ve been delivering it for a good cause. Through January and February, Munroe donated 10% of its strawberry milk sales to Project Undercover, a non-profit providing cleans socks, under-wear and diapers to children in need. They had sold over 4800 quarts as of press time – and if you missed your chance to help Project Undercover, at least you can still enjoy some strawber-ry milk. cowtruck.com

Feast |

Freshly GrownThe state’s biggest farm-to-table supplier continues to expand

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By John Taraborellion the menu

Sheri and Noah of Farm Fresh


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Kataifi wrapped sea scallops


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I want so much to say the Wurst Kitchen is really the best kitchen, but I’ll refrain from doing so. Tucked into a corner of Chez Pascal, this petite eat-ery - possibly the smallest in the city - reminds me of foreign lifestyles… pubs in Ireland, trattorias in Italy and cafés in France. It’s very much the kind of place where the workingman (or woman) stops in for a hearty lunch or a tasty dinner after laboring all day. And in-deed you’ll find all kinds of people din-ing at the Wurst Kitchen - folks from the immediate neighborhood, die-hard fans of Chez Pascal and people looking for a unique dining experience.

Matt and Kristin Gennuso, owners of Chez Pascal since 2003, converted part of their beloved French-influ-enced restaurant into the Wurst Kitch-en last year, following the solid success of their food truck, Hewtin’s Dogs. Fans simply can’t get enough of Chef Matt’s Grote & Weigle hot dogs, house-made sausages, cured meats and con-diments offered via the truck, which parks here and there mostly during the lunch hour and regularly at the Paw-tucket Farmers’ Market at Hope Artiste Village. (The truck’s morning menu features a wonderful egg and ham sandwich on brioche with cheddar and sweet pepper relish.)

Rather than add that rustic fare to the sublime menu at Chez Pascal, the talented couple opened a walk-up window and eventually added a food bar with four stools and two tables for

communal dining. On the Tuesday we stopped in for lunch, we had no trouble grabbing a couple of spots at one of the tables. On a subsequent Friday, we were lucky to get three seats together. Just about every spot was taken with the overflow crowd seated at the larg-er Chez Pascal bar.

One of my lunchtime faves is the Pork Butt Pastrami ($8.50) with sauer-kraut, Swiss cheese and Dijon mustard stuffed into a warm roll. You’ll see me licking my fingers when I polish off one of those delicious sandwiches.

We thought we detected a hint of lemon in the mild Currywurst ($7.50), smoked weisswurst with curried onion sauce, but later learned that it was really golden raisins that gave this sandwich its very singular flavor. On the side of these lunchtime sandwiches was a scoop of excellent, bacon-scented potato salad - much too small, in my opinion.

On another day, and in a bolder mood, I took a chance on the Chorizo ($7.50) sandwich topped with egg salad, red pepper relish and just a hint of hot sauce. The Portuguese sausage was mild, and the sweetness of the relish tied all the flavor components together. I took a chance, and I won. As much as I liked that, it was the side dish of tender Sweet Potatoes with Ba-con Butter ($4) that had me taking yet another bite even after I was quite full. Bacon butter… what a concept.

Another much-appreciated dish was a special that day, a cup of velvety

potato bisque ($4.50) with slices of smoked hot links and chives.

At night all the lunch creations and more are served outside of the bun on wooden boards (priced at $8 to $12) accompanied by condiments. For instance, the lunchtime chorizo with egg salad in a lightly toasted roll is transformed into chorizo with beer-braised onions and crispy on-ion strings. Another solid dinner is the Thuringer Bratwurst ($8) with braised red cabbage and cranberry grainy mustard.

Small plates ($8 to $12), just right for sharing if you are feeling gener-ous, are also offered on the dinner menu, posted on a huge chalkboard on the back wall. But these grazing plates are so good I want to keep them all to myself, especially the Pret-zel Profiteroles, pastrami mini-sliders with sauerkraut and Swiss cheese.

The small size of this restaurant and communal tables make for a relaxed, friendly dining experience. I found myself recommending the pastrami to a total stranger, a rare occurrence in chilly New England. Seated at the tiled food bar, it’s easy to converse with servers while they assemble the sandwiches and dinner platters. When the place is humming at lunchtime, it’s not unusual to see Matt come out of the Chez Pascal kitchen to expedite orders. We were fortunate to have the friendly chef-owner delivering food to our communal table with a smile and delicious descriptions of what we were about to eat. He even treated

everyone to bowls of really good pop-corn, popped in-house with kernels from a local farm.

Now before you go to the Wurst Kitchen, you have to understand the rules. It is open for lunch Tues-day through Saturday from 11:30am-2:30pm, and dinner from 5:30-9:30pm. The Wurst menu is available only in the Wurst Kitchen and at the dining room bar, not in the Chez Pas-cal dining room. Likewise, the Chez Pascal menu is not available in the Wurst Kitchen. The menu changes now and then so it’s wise to follow this restaurant on Twitter, which will also let you know where their food truck is located. Daytime take-out orders can be placed at a walk-up window. Out-door seating will be available in warm-er weather, which is on the horizon.

Linda Beaulieu is the author of “The Providence and Rhode Island Cook-book, Second Edition” available at stores throughout the state. Follow Linda on Twitter @LindaBeaulieu3.

Feast |

The Best of the WurstCure the winter blues with cured meats

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By Linda Beaulieureview

Little brats with white beans, apples and carrot puree

Thüringer bratwurst with beer onions, sea salty feta and house mustard

The wurst Kitchen at

Chez Pascal960 Hope Street

421-4422www.chez-pascal.com


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Explore exquisite music and timeless themes. Three beautiful ballets, three brilliant composers. Celebrate the 100th anniversary of the ballet that caused a riot—Stravinsky’s Rite of Spring.

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How did KitchenBAR come into existence? When the Honey Dew adjacent to Sam-my’s Pizzeria closed over a year ago, owner Sammy Katsaras decided to ex-pand his business. He knocked down the wall between Sammy’s and Honey Dew, renovated and introduced Kitchen-BAR to the East Side. Sammy has been serving customers food made with fresh quality ingredients for almost 30 years now. He wanted to bring something to the neighborhood that was more of a family hangout spot - he has a large Greek family. Sammy actually drew the martini glass used in the logo.

How do the kitchen and bar come together?Contemporary comfort cuisine served in a comfortable atmosphere. Guests are blown away by how good the food looks and tastes; it’s really good with-out being pretentious. Our chefs have the scene down pat. We just recently started blending the kitchen and bar together so that our drinks have straw-berry, basil, ginger and other elements that synergize with select menu items.

What can guests expect from the bar?We have an amazing wine and craft beer selection featuring 10 beers on tap. We cater to our clientele; one of our regulars requested Delirium Tremens Beer so we ordered it. If I get it for you though, you have to drink it (laughs)! We’re launching a new cocktail list in the spring. I worked with Sous Chef Chris to create the best base mix for our Bloody Marys; the base is made with

house infused vodka peppadew pep-pers, cilantro, paprika and celery seed.

What’s your signature cocktail?Strawberry Basil Gin and Tonic –straw-berry basil puree made in-house, Death’s Door Gin, which features or-ganic botanicals crafted with wild ju-niper berries and traces of coriander and fennel, simple syrup, fresh lime juice and tonic water.

Where did you pick up your bartend-ing skills?The bartender walked out of the small Italian restaurant I was waitressing at back home in North Carolina. The owner told me to get behind the bar ASAP even though I knew noth-ing about making cocktails. People walked me through how to make cer-tain drinks and seven years later, I’m still bartending.

What does KitchenBAR add to the neighborhood?With two TVs, we’re an alternative to a sports bar. People joke that they want their names engraved their name on the back of the barstool like Cheers.

Feast |

Feel the loveann Boschini on running a neighborhood bar

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By Cristy RaposoBehind the Bar

KitchenBar771 Hope Street

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“Miss?” A hairspray-lacquered attendant on a flight out of Mos-cow held up a bottle, and made the universal “have another?” sign with a dip of her wrist. Whatever the bottle contained, its Cyrillic label was pleas-antly pre-slurred, and my first glass – gratis and ample – had proved better than rubbing alcohol.

My plastic cup levitated in the uni-versal “yes, please” sign.

And so, after a travel spree that tallied 12 flights from six countries on seven airlines, I’d found friend-ly-enough skies at last. ‘Til then, I’d suffered slings and arrows familiar to any boozy frequent flyer: Cock-tails botched miserably. Wine surely poured from bottom-shelf jumbo jugs. Schlocky, mega-brand pilsners, other-wise known as the “why bother?” of beers. And the final, stinging heap of salt: price hikes that put movie theater concessions to shame. A ransom note should accompany every receipt.

Still, I’m not one for hopelessness, and epiphany struck while watching travel-sized bottles bounce into se-curity bins. My mind leapt to cocktail jiggers, the bartender’s ounce-mea-surement tool, and reached a swift cer-tainty: these containers should carry something merrier than Pantene Pro-V.

Back on the ground, I consulted a crack team of barkeeps to help me drink well within TSA’s strictures. Al-ways one to cut to the chase, David Mangiantine of Wayland Square’s Farmstead advised against over-thinking the matter. “Stick to the fun-damentals,” he intoned. “Think about some of the classics - Manhattans, Negronis, rum daiquiris - which con-tain no more than 3oz of any liquid,

booze or otherwise. Three ounces go a long way, whether on the ground or at 35,000 feet.”

For David, a good in-flight cocktail balances preparation with spontane-ity. Rather than specify recipes, he recommended translating favorites like the Negroni – a straightforward mix of gin, campari and vermouth – into pre-portioned kits. Mix with ice once mid-air, and watch frazzled nerves repair. Other tips: Tools like a strainer or muddler take up negligible space in a carry-on, and make a huge difference in a drink’s quality. “Plus, to elevate any cocktail,” he added, “you can pack your own citrus and herbs.”

Bar maven Jen Ferreira, known for Cook and Brown’s stellar cocktail pro-gram, offered an ingenious product tip: a dollhouse-like portion of every drinker’s favorite additive, Angostura bitters, which clocks in at a miniscule

eighth of an ounce. “When I’m about to take off,” she advised, “I make sure to pack a few of these little guys.” Often misperceived as frippery, bit-ters smooth over most any cocktail’s rough edges – which offers a leg up to any mixologist, but especially one be-set by pressure changes, turbulence, tight space and that damn, seat-kick-ing kid one row back. Survivalist-style, Jen also offered up two recipes for tray-table mixing with airline-issued basics: First, an Old Fashioned made from bourbon, a sugar packet, a cof-fee stirrer and that handy mini-bitters bottle. Second, a to-the-point whiskey and ginger that epitomizes beauty in semi-rugged simplicity.

And, one final option, offered by a no-nonsense girlfriend of taste: a single, three-ounce bottle filled with good whiskey, served over ice or neat. We call it the “Lisa,” but you’ll call it salvation.

Feast |

Carry-on CocktailsHow to drink well at any altitude

Illus

trat

ion:

Ash

ley

Mac

Lure

By Emily DietschIn the drink

Mid-Air Negroni1 oz gin1 oz vermouth rosso 1 oz Campari a dash of bittersCompartmentalize as you please into travel-sized bot-tles. In flight, order a cup of ice, an empty cup and a cof-fee stirrer. Pour liquids into cup with ice, stir, then strain into second cup.

Sky-high Old Fashioned1 nip (or scant 2 oz) bourbon1 sugar packet2-3 dashes bittersSplash of waterCoffee stirrerCombine sugar, bitters and splash of water in plastic cup. Stir to combine. add the bourbon and ice; stir again and enjoy.

Whiskey and Ginger1 nip (or scant 2 oz) Canadian whisky1 can ginger ale2-3 dashes angostura bittersCoffee stirrerCombine all ingredients in a plastic cup with or without ice, stir and enjoy.


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10 PRIME STEAK & SUSHI 55 Pine St.; 453-2333. Located downtown, 10 of-fers a sophisticated yet lively atmo-sphere, complemented by aged prime steaks, a full sushi menu and creative cocktails. LD $$-$$$

ABYSSINIA 333 Wickenden St.; 454-1412. Enjoy the unique experience of Ethiopian and Eritrean cuisine, using your fingers (and Ethiopia’s famed flat-bread) to sample richly spiced meat, fish and vegetable dishes. (Forks are available, but less fun.) LD $-$$

ADESSO ON THE HILL 139 Acorn Street; 521-0770. The popular Adesso is back, in a new location. Come in for an elegant Italian dining experience; try a brick oven pizza cooked in the open air kitchen. D $$-$$$

ANDREAS 268 Thayer St.; 331-7879. For a taste of Greece, head to Andreas. Their menu includes souvlaki, moussaka and a variety of kabobs, along with specialties like Lemon Oregano Lamb Chops and Spanakopita, an appetizer of spinach and feta in flaky phyllo dough. BrLD $-$$

ASPIRE RESTAURANT 311 Westmin-ster St.; 521-3333. Aspire offers an

exquisite fine dining experience with a number of delicious small and large plates, numerous fine wines and a full bar – with an emphasis on local ingre-dients. BBrLD $-$$$

BAKER STREET RUE 75 Baker St.; 490-5025. The Rue De L’Espoir empire expands with this comfortable neigh-borhood café serving “upscale diner food” with an emphasis on local ingre-dients. BBrL $

BETTER BURGER COMPANY 217 Thay-er St.; 228-7373. With angus beef burg-ers that are juicy and tasty, this casual spot is a no-brainer for anyone look-ing for a quick, delicious and afford-able meal. Serving wholesome veggie, falafel and salmon burgers too. LD $

BLUE COTTAGE 748 Hope St.; 383-7307. Enjoy a bed and breakfast style morning meal or deli sandwich at this cozy diner. It’s a good breakfast at a fair price in a family friendly setting. Daily specials BBR $

BOMBAY CLUB 145 Dean St.; 273-6363. Located on Federal Hill, this In-dian restaurant features dinner every-day and a buffet lunch on weekends. Try the specialty Bombay Mix Grill with an assortment of kebobs on a sizzling plate. LD $$-$$$

BRAVO BRASSERIE 123 Empire St.; 490-5112. Enjoy lunch and dinner at this Amer-ican bistro with a French flair. Located downtown across from Trinity Rep, it’s the perfect place for a pre-theater dinner or cocktail after the show. LD $$-$$$

CAFé PARAGON 234 Thayer St.; 331-6200. This hip eatery serves sandwich-es, pasta and entrees at prices lower than the chic décor would have you believe. The adjoining Viva lounge is perfect for after-dinner drinks and pri-vate parties. BrLD $-$$

CASERTA’S PIZZERIA 121 Spruce St.; 621-9190. This Rhode Island tradition serves big pizzas with generous top-pings and thick, rich tomato sauce. Their famous Wimpy Skippy, a spinach pie with cheese and pepperoni, is not to be missed. LD $-$$

CAV 14 Imperial Pl.; 751-9164. The New York Times’ choice as one of Provi-dence’s five best restaurants, CAV’s contemporary award-winning cuisine is available for lunch and dinner daily. They also feature Saturday/Sunday brunch. BrLD $$-$$$

DOK’S DELI 146 Ives St, 369-7633. Providence’s only New York-style deli lives up to a high gastronomic stan-dard by using fresh, local ingredients and house-smoked meats. Try the Roadhouse, with house-cured pastra-mi, corned beef, bacon and “Swayze sauce,” in homage to the man himself. Meats, sides and house-made pickles all sold retail, too. LD $

DON JOSE TEQUILAS 351 Atwells Ave.; 454-8951. Don Jose’s digs a little deeper than your average Mexican restaurant, with all the basics you love alongside more artfully composed entrees and a wonderful selection of house-made tequilas. LD $$

THE DORRANCE 60 Dorrance St.; 521-6000. The Dorrance, a 2012 James Beard Foundation award semi-finalist (best new restaurant and chef), is known for its impressive architecture, hand-crafted cocktails and delicious modern American cui-sine. LD $$-$$$

HARRY’S BURGER & BAR 121 North Main St.; 228-7437. Harry’s features only freshly ground beef, Nathan’s hot dogs, a long list of craft beers and new twists on cocktails. A perfect quick bite or night out. LD $-$$

HARUKI EAST 172 Wayland Ave.; 223-0332. For authentic Japanese din-ing, try Haruki’s large variety of sushi, sashimi, bento boxes, soba noodles and delicious specialty entrees. Enjoy the chic atmosphere and the freshest sushi around. LD $-$$$

JULIANS RESTAURANT 318 Broad-way; 861-1770. What began in 1994 as a small Federal Hill brunch spot has grown into a popular destination for award-winning brunch, dinner, des-serts, craft beer and cocktails. Outdoor seating, vegan options. BBrLD $-$$

Feast | special advertising sectiondining Guide

mile & a Quarter334 South Water Street; 331-1500. Unconventional, fasci-nating and simple, this is the perfect place to discover a whole new view of Rhode Island spirit. Open for lunch and dinner daily, serving fine American cuisine and exquisite drinks. LD $-$$

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KARTABAR 284 Thayer St.; 331-8111. This European-style restaurant and lounge offers a full menu of unique dish-es with Mediterranean flair and eclectic flavors. They also offer a top-notch wine list and martini menu. LD $-$$

LIM’S 18 Angell St.; 401-383-8830. Dive into the unique combination of Lim’s fine Thai cuisine and sushi served in an intimate and modern setting. LD $$

LUXE BURGER BAR 5 Memorial Blvd.; 621-5893. Luxe brings the classic burger to a new level. Their build-your-own burger list, which includes Kobe and Gold Labeled beef, never ends, with countless possible combinations. LD $-$$

MCBRIDE’S PUB 161 Wayland Ave.; 751-3000. McBride’s is a traditional Irish pub serving all the classics from Fish ‘n Chips to Corned Beef and Cab-bage. They offer live entertainment on Tuesdays and Saturdays. LD $-$$

MILLS TAVERN 101 North Main St., 272-3331. The only restaurant in RI to receive The Mobile Four Star Award for five consecutive years, Mills Tavern provides traditional American cuisine in a warm, friendly setting. D $$-$$$

NYLO 400 Knight Street.; 734-4460. This contemporary restaurant is both delicious and visually stunning, with a loft restaurant and lounge. There is continental breakfast Monday-Friday and a full breakfast buffet available Saturday & Sunday. BLD $$-$$$

PARKSIDE 76 South Main St.; 331-0003. Chef/owner Steven Davenport offers innovative and classic foods with eclectic flare. The menu also includes creative pasta dishes and, of course, the signature rotisserie meats for which Parkside is famous. LD $-$$

PHO HORN’S 50 Ann Mary St.; 365-6278. Pho Horn’s offers authen-tic Vietnamese cuisine, including traditional dishes like the popular Pho (noodle soup) and Rice Chowder with

Pulled Pork. It’s a delicious choice for anyone looking for something differ-ent. LD $-$$

PROVIDENCE OYSTER BAR 283 At-wells Ave.; 272-8866. Visit this unique restaurant for a taste of the sea, fea-turing “Today’s Catch” and specialty Shrimp and Fish Tacos. “Appy Hour” from 4-6:30pm features a Sushi and Raw Oyster Bar. LD $-$$

PROVIDENCE PRIME 279 Atwells Ave.; 454-8881. At this finest USDA steakhouse, the atmosphere is fresh and sophisticated. With award win-ning steak, fresh seafood and a col-lection of over 300 bottles of wine, it’s the best in its class. LD $-$$$

RED STRIPE 465 Angell St.; 437-6950. It’s classic comfort food with French in-fluences. From their Grilled Cheese with Tomato Soup to ten styles of Moules & Frites, Red Stripe’s menu is reasonably priced and made with passion. LD $-$$$

RICK’S ROADHOUSE 370 Richmond St.; 272-7675. With hand-cut, fire kissed steaks, gut busting burg-ers and fall off the bone ribs, Rick’s brings the best slow-cooked cuisine to the Ocean State. LD $-$$

RUE BIS 95 South St.; 490-9966. This intimate eatery provides breakfast and lunch in a cozy, neighborhood bis-tro atmosphere – all with the gourmet pedigree of Hope Street dining sta-ple Rue De L’Espoir behind it. BBrL $

RUE DE L’ESPOIR 99 Hope St.; 751-8890. In business for over 30 years, the Rue has only gotten better. Beau-tifully prepared with the freshest in-gredients, the innovative, constantly changing menu keeps diners on their toes. Superb brunch. BBrLD $$

RUTH’S CHRIS STEAK HOUSE 10 Me-morial Blvd. (at the GTECH Center); 272-2271. Come celebrate their fifth year overlooking Waterplace Park by treating yourself to the best USDA Prime steak in Providence. Change your life one bite at a time. D $$$


Feast | dining Guide


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SAKURA 231 Wickenden Street; 331-6861. Enjoy traditional Japanese cui-sine, fresh sushi and sashimi in this casual, unpretentious neighborhood spot. Choose a comfortable booth or take your shoes off and have a seat in the tatami room. LD $-$$

SIENA 238 Atwells Ave.; 521-3311. Federal Hill’s Siena features authen-tic Tuscan cuisine in a warm and live-ly atmosphere. The extensive menu includes wood-grilled veal, steak and seafood entrees along with signature pasta and sauté dishes. D $$-$$$

TASTE OF INDIA 230 WickendenSt.; 421-4355. Providence’s first Indian restaurant delivers on its promise of serving real (and really delicious) Indian cuisine, with seafood delicacies and Tandoori specialties, made with authentic Indian spices. LD $-$$

TRATTORIA ZOOMA 245 Atwells Ave.; 383-2002. Located on historic Federal Hill, Zooma offers award winning Neapolitan cuisine in a beautiful, upscale setting, specializ-ing in house made pasta, local fish, meats, vegetables and authentic wood fired pizza. LD $$-$$$

VANITY RESTAURANT & LOUNGE 566 South Main St.; 649-4667. Seeped in the “speakeasy” style of the 1920s; Vanity is nothing to keep quiet about. Featuring a mobster-themed menu with Americana favorites and seafood like the Joe Pesce: A medley of clams, shrimp, calamari and fish in a spicy pomodoro sauce and finished with a veggie risotto. Their nightlife brings modern fun into a world of nostalgia: fuhgeddaboudit! D $-$$$

WURST KITCHEN AT CHEZ PASCAL 960 Hope Street, 421-4422. Have lunch or dinner at the Wurst Kitchen, a small open kitchen located in Chez Pascal, featuring house made sausages, cured meats and more. Lunch is served Tues-day through Saturday, 11:30am-2:30pm and dinner also Tuesday through Satur-day, 5:30-9:30pm. LD $-$$

XO CAFé 125 North Main St.; 273-9090. XO Café celebrates fine food, wine and funky art. It features a se-ductive atmosphere, outmatched by playfully composed dishes inspired by natural/local ingredients. BRD $$-$$$

South County

ELEVEN FORTY NINE RESTAU-RANT 1149 Division St, (Warwick/East Greenwich line); 884-1149. 965 Fall River Ave., Seekonk; 508-336-1149. Metropolitan chic comes to the suburbs at this super stylish res-taurant with a raw bar, outstanding menu and some of the best cocktails around. LD $$-$$$

SIENA CUCINA 5600 Post Rd., East Greenwich; 885-8850. Siena features authentic Tuscan cuisine in a warm and lively atmosphere, plus over 20 wines by the glass and an Italian “tapas” menu. D $$-$$$

North

BLACKIE’S BULL DOG TAVERN 181 George Washington Highway, Smith-field; 231-4777. This tavern specializes in comfort food and features a large se-lection of beer. Skilled bartenders, drink concoctions and live music make this the perfect happy hour spot. LD $-$$

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CHAPEL GRILLE 3000 Chapel View Blvd, Cranston; 944-4900. Fancy a Med-iterranean meal without traveling across the Atlantic? Chapel Grille’s menu fea-tures their own take on the traditional accompanied by artisanal ingredients and dishes made from scratch. Whether it’s in their stunning dining hall or their Cathedral Bar - voted “Best Restaurant Bar” and “Best Bar Food in Rhode Is-land” in 2012 - what the Chapel serves up is sure to be heavenly. BrD $-$$$


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Get OutEVENTS / ART / MUSIC / THEATRE

Party for PreservationSo you’ve been to parties, sure, but have you been to a bash? You know, an evening of dancing and drinking in a crowd of 500 peo-ple having as good a time as you - that kind of thing. If not, leave March 23 open for the Providence Preservation Society’s Annual Winter Bash. The party’s happening at Prov-idence G, the redeveloped Providence Gas

Company building, and it’s your first chance to see the gorgeous renovations. This year’s theme is Second Chances: Prom Night and guests are encouraged to wear prom attire. Whether your high school prom sucked or you couldn’t find a date to go with, here’s your chance to do it over. 7-12pm. 100 Dor-rance St. 831-7440, ppsri.org


March 1, 8, 15, 22 & 29From on-the-spot musicals to impro-vised songs, dances and skits, the cast of Friday Night Live promises memo-rable, unique performances appropri-ate for all age groups. $5. 7-8pm. 9 Duncan Ave. 831-9479, everettri.org.

March 1-3Experience the eccentric phenomenon that is the Blue Man Group, a wildly popular theatrical performance group, which combines comedy, music and technology to produce a totally unique form of entertainment. Check online for show times. $38-65. 220 Wey-bosset St. 421-2787, ppacri.org.

March 1-22The decrease of this year’s NHL games still got you down? Cheer on the Provi-dence Bruins as they compete against teams from all around the country. Check online for game times. $27-32. 1 LaSalle Sq. 331-6700, providencebruins.com.

March 2, 9, 16, 23 & 30Work out those laughing muscles ev-ery Saturday night at Improv Jones, featuring some of the funniest local talent together as an award-winning improvisational troupe. $5. 10pm. 95 Empire St. 831-9327, improvjones.com.

March 3The American comedy rock band Te-nacious D rolls into Lupo’s Heartbreak hotel for an unforgettable evening of songs from their latest album, Rize of the Fenix. $39.50-45. Doors 6:30pm, Show 7:30pm. 79 Washington St. 331-5876, lupos.com.

March 3, 10 & 17Enjoy baked goodies and stimulating moderators every Sunday at the Tem-ple Beth-El’s Sisterhood Film Festival, featuring such films as Jewish Soldiers in Blue & Gray and A Journey of Spirit. Grab an early seat and stay late for the discussions. Free. 2pm. 70 Orchard Ave. 331-6070, temple-beth-el.org.

March 7 & 21Gasbarro’s Wines invites the public to

two complimentary wine tastings, the first featuring some of Verona’s most famous wines and the second show-casing Silver Oak’s high-scoring wine varieties. Free. 6-8pm. 361 Atwells Ave. 421-4170, gasbarros.com.

March 7, 14, 21 & 28High school students interested in art and volunteering are encouraged to join the Art Guild, a weekly gath-ering of artsy teens who help with arts-based projects about Artists’ Exchange. Contact the Artists’ Ex-change to sign up. Free. 2:15-3:45pm. 50 Rolfe Sq, Cranston. 490-9475, art-ists-exchange.org.

March 8-10Festival Ballet proudly presents a double-bill of Agon & Orchis, two unique ballets representing two dif-ferent eras. While Agon premiered in 1957, Orchis is a recent release in-volving a multimedia collaboration. Check online for show times. $20-65. 1 Avenue of the Arts. 353-1129, festi-valballet.com.

March 9From the predominantly Irish neigh-borhoods of South-Side Chicago comes The Tossers 20th Anniver-sary Tour, featuring contemporary Irish music that has been pushing the boundaries since the early ‘90s. $10-13. Doors 8pm, Show 9pm. 103 Dike St. 383-1112, fetemusic.com.

March 14-31Written by Brown MFA program’s Jackie Sibblies Drury, Social Creatures is a sidesplitting “dramedy” looking into the truly terrifying reality of what possibly lies ahead for us at the end of the road. Trinity Repertory Company, 201 Washington St, Providence. 351-4242, trinityrep.com.

March 14-31The award-winning play The Real Thing tells the story of Henry and An-nie, and how their marriages are on the verge of breakdown due to their af-fair. But there’s a question neither can

answer: is their love the real thing? Gamm Theatre, 172 Exchange St. 723-4266, gammtheatre.org.

March 15 & 16The Providence Ballet’s latest produc-tion of Hansel & Gretel transforms the traditional fairy tale adventure into a journey to discover the nature of true beauty. Check online for show times. $15-30. 600 Mount Pleasant Ave. 456-8144, providenceballet.org.

March 16The City of Providence in conjunction with the Rhode Island Resource Re-covery Corporation and the Roger Wil-liams Park Zoo chapter of Jane Good-all’s Roots and Shoots presents Ready, Set, Recycle! It’s and opportunity for Rhode Islanders around the state to properly dispose of household hazard-ous waste and e-waste for free. To top it off, every driver bringing in waste will receive one free ticket to the Zoo. 700

Get Out |

This Month

By Dale RappaneauCalendar

Psychedelic Clown Car

The Sound of Relief

Although the media’s attention has moved on to other events, the aftermath of Superstorm Sandy still ripples through the area and recov-ery remains a priority for many communities, es-pecially in New York. On March 3, Rhode Island Loves the Rockaways welcomes everyone to an all-day music festival at Fete, benefiting Sandy recovery. The event begins with an interactive jazz concert for children and families, followed by calypso puppet performances. As the night progresses into an adult party, numerous live musical acts will take the stage, like Mark Cutler, John Fuzek, Psychedelic Clown Car and Tai Fun-milayo Awolaju from Boo City. With this much going on, rebuilding a community never felt so fun. $5-10. Doors 1pm, Show 1:30pm. 103 Dike St. 383-1112, fetemusic.com.


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March 16 & 24Become a citizen scientist with Frog-Watch USA and help save our local frog population. FrogWatch training teaches participants all the necessary information to care for frogs. Check online for event times. $10/household (up to 2 adults and 2 children).1000 Elmwood Ave. 941-4998, rwpzoo.org.

March 17From the creators of Gaelforce Dance comes Celtic Nights, a brand new show in celebration of song. In this stir-ring Celtic experience, the audience travels along on a journey of hope told through vivid choreography and tra-ditional ballads. $35-55. 7:30pm. 848 Park Ave, Cranston. 467-7275.

March 19FirstWorks presents The Joffrey Bal-let: The Rite of Spring, a ground-breaking ballet that sparked riots in Paris when it first debuted on May 29, 1913. Now considered a cultural milestone, this ballet forever changed the way audiences viewed contem-porary art and performance. $20-85. 7:30pm. 220 Weybosset St. 421-2997, ppacri.org.

March 21Spreading the soothing sounds of surf rock from coast to coast, the Life’s A Beach Tour features The Expendables and Tomorrows Bad Seeds, two bands together for a wild night of regretful decisions and intense music. $13-15. Doors 8pm, Show 9pm. 1005 Main St, Pawtucket. 729-1005, themetri.com.

March 22 & 23The State Ballet celebrates its 53rd performing season with Herci Mars-den’s full-length staging of Giselle, one of the oldest and most romantic of classical ballets in the world. Check online for show times. $16-30. 600 Mount Pleasant Ave. 334-2560, www.stateballet.com.

March 23Join the Rhode Island Historical Soci-ety for their annual H.P. Lovecraft: A Literary Walk, a tour commemorating the birth of Lovecraft by showcasing sites and events featured in his per-sonal letters and Providence-based stories. $10. 11am-12:30pm. 52 Power St. 273-7507 x62, rihs.org.

March 23With more credits beneath her belt than space to display them here, Su-san Lorette Dunn is the talented mez-zo soprano behind Jeremiah and The Great (Symphony). Fans of Bernstein, Schubert and Beethoven will love this show. $30-70. 8-10pm. 1 Avenue of the Arts. 248-7000, ri-philharmonic.org.

March 24Little ones are encouraged to follow clues left around Roger Williams Park Zoo as part of their Egg Scavenger Hunt. All egg hunters receive a goodie bag full of fun stuff. Free with admis-sion. 1000 Elmwood Ave. 941-4998, rwpzoo.org.

March 28Enjoy an evening with folk artists at the Roots Cafe’s Peace Work “All About Folk” event, featuring musi-cians WS (Bill) Monroe, Tracie Potoch-nik and Kate Katzberg. Free. 7-10pm. 276 Westminster St. 272-7422, root-sprovidence.com.

March 29The rocking sounds of the red-head-ed brother/sister duo White Mystery comes to Firehouse No. 13 along with Warm Soda, Galvanize and Olneyville Sound System. Where else can you get this much music for such a killer price? $8. Doors 8pm, Show 9pm. 41 Central St. 270-1801, fh13.com.

March 29-30A Boston-based comedian who’s per-formed everyplace from Las Vegas to Afghanistan, Ira Proctor knows how to tell a story as profound as it is hilarious. $15. 39 Warren Ave, East Providence. 438-8383, ricomedyconnection.com.

Get Out | By Dale RappaneauCalendar


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If the American Dream came true for everyone, it would need a new name. Splashy stories of success pro-mote the ethos, but there is meaning to be found in the quieter, more com-mon tales of failure, too. Fences, the acclaimed drama by August Wilson, ex-amines the effects of one baseball play-er’s broken dream in 1950s Pittsburgh. Thirty years after its premiere, the play remains a masterful, moving study of history, legacy, race, loss and hope - as audiences will see on Mixed Magic The-atre’s Pawtucket stage this month.

“I would describe it, in shorthand, like a black Death of a Salesman,” artistic director Jonathan Pitts-Wiley observes of the show, drawing parallels between the characters of Wilson’s protagonist Troy Maxson and playwright Arthur Miller’s Willy Loman. “What happens when the dream doesn’t happen? It’s not like you don’t make it and then you die. Sometimes you don’t make it and then you haul garbage for years and years and years.”

Fences’ Troy Maxson ends up a gar-bage man, but starts out a star ath-lete. His baseball career peaks before the desegregation of Major League Baseball, leaving him financially sty-mied and unfulfilled. He does his best to provide for his family, abiding by his own definition of masculinity. But his embittered, begrudging sense of duty affects his family members and their dreams in ways he can’t anticipate. As Jonathan muses, “This is not a person whose dream ended and so he bailed. In fact, he didn’t. And that had its own devastating consequence.”

Ricardo Pitts-Wiley, Jonathan’s father, tackles the role of Troy. This marks his fourth time performing in Fences, but his first with Jonathan at the helm. (They’ve shared the story before, though; when Ricardo was cast in his first production of it, he and his then six-year-old son would run lines together.) From his veteran perspective, Ricardo explains how the backdrop of the 50s heightens the drama. “The role of every person in

this show, if they had made it ten more years, would have been redefined in some respect,” he points out. “Some of the brilliance of Wilson is that, like great playwrights do, he tells a big story by telling a little story. It’s just this family. It’s people in this backyard, in Pittsburgh, in 1957, and the world is coming hard for everybody in here.”

Actor MJ Daly, who plays Troy’s wife Rose, thinks that the plain, accessible language of the script befits the back-yard setting. “This isn’t a drawing room. People cuss. People talk about sex. It’s real life. So it’s gritty, inside and outside.”

Ricardo urges RI audiences unfamil-iar with the play, or with Mixed Magic Theatre, or with driving anywhere to see theatre, to be brave. “The same way you have to make an investment in buying food for your table, you have to make an investment in mak-ing sure that the food for your mind is taken care of, too. And good theatre is food for the mind.”

MJ chimes in, with a grin, “And if you think you only like one thing, you just haven’t tried enough things.”

“You’re malnourished,” jokes Jona-than.

More food for thought: Fences is a

Pulitzer Prize-winning part of the late Wilson’s series The Pittsburgh Cycle, ten plays that explore the African-American experience in the twen-tieth century. As Mixed Magic The-atre’s wealth of original material – like When Mahalia Sings and Moby Dick: Then and Now – continues to gain traction outside the state, the time is ripe for the company to mount a clas-sic like Fences here at home. With a strong cast ready for the challenge, Mixed Magic seems poised to hit this baseball player’s story out of the park. Notes Jonathan of the produc-tion, “It’s a locally based ensemble of performers of color doing a great piece of American theatre. That’s not done that often.”

Get Out |

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Life, Death and BaseballMixed Magic Theatre aims to hit a home run with Fences

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Richardo Pitts-wiley and MJ Daly star in Fences


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Shea’la Finch and Jon Buonac-corsi know good art. The two estab-lished Tiny Showcase on the East Side of Providence in 2004. “We were always amazed by the amount of art being cre-ated around us, yet appalled by the lack of access to that art,” Finch says. “If the gallery didn’t want to show it, then no one would see it. And if it was shown, many people [we knew] didn’t feel comfortable going to the galleries. Tiny Showcase was founded on the principles of making art accessible and affordable.”

The internet and museum-quality ar-chival printing methods have created a new forum for both artists and art enthusiasts. Each week, the curators of this digital gallery choose a piece of art and create a limited edition of repro-ductions. Those prints are released for sale online at 7:30pm every Tuesday night. “We feature at least one artist per week, sometimes two. At this point, going on year nine, we’ve worked with hundreds of artists,” Finch says. “We feature both locals and those from around the world, providing them with publicity and financial opportunities.”

Most of the pieces are priced be-tween $20-25. Every week, $250 from

each edition is donated to the charity of the artist’s choice. “At this point, I would say the fastest seller is Josh Keyes, with whom we’ve raised over tens of thousands of dollars for orga-nizations like Red Cross and Doctors Without Borders,” she says. “People are enthusiastic to begin collecting art and also to be giving back. We often receive very warm emails from people after they make their first purchase.”

In terms of artist selection, it’s as sim-ple as Finch and Buonaccorsi choosing ones that they both like. “Normally this translates to a highly skilled artist who makes interesting work that’s acces-sible to a diverse audience,” Finch ex-plains. “We offer affordable high-quali-ty art in a digital environment for even the most remote art enthusiasts. In this way we hope to encourage people to see art as an everyday experience.”

Tiny Showcase has lots of great new editions in a wide array of medi-ums lined up for the New Year. In ad-dition to traditional prints, they some-times offer t-shirts, coloring books and pieces that are framed and mat-ted, making for the perfect no-fuss gift. tinyshowcase.com

Get Out | By Erin SwansonArt

Do Good, Buy ArtThis digital gallery donates part of its proceeds to charity

Anne Siems’ piece Fox Plant available at tinyshowcase.com


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The 7h AnnualGREAT INTERNATIONALSPRING BEER FESTIVAL

TWO BIG EVENTS!

Saturday,April 20, 2013

Rhode Island Convention Center

Providence, RI1 pm - 4:30 pm & 6:30 pm - 10 pmLIVE MUSIC!

FOOD & UNLIMITEDSAMPLING!

SHOW INFO: (401) 351-2632EXHIBITORS/VOLUNTEERS: (401) 272-0980

Portions of proceeds to benefit Rhode Island Community Food Bank

$44ONLYTickets On Sale Feb 15th

Tax Included

www.beerfestamerica.com

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HOME BREWERSWELCOME!

Afternoon ~The Jessie Liam Band Evening ~ Northeast Groove

220 University Ave. | Providence, RI 02906 | (401) 331-2497

www.school-one.org

OPen CAmPUs: Wed., march 20


WALLY KEENANCertified Résumé Writer/Career Coach

1020 Park Ave, Suite 106Cranston, RI 02910

(401) 461-8899www.the-resume-connection.com

• Custom Résumé Writing• Career Coaching and Assessments• Interview Training• Dress for Interview Success

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www.rhodyfitness.com

Tips, Deals, Reviews, Events Calendar

& Resource Directory For Everything Fitness In RI

Counseling & Invest in you...

Steven M. Kane, Ph.D.Providence, RI • 401.454.5700

[email protected] invited

Life Coaching

Can this really help me?

Count on it.

Providence folk singer Steve Allain’s previous full length album, thir-teen, contains some pretty intimate lyrics on the opener “My Father’s Only Son”: “Our hands were shadowed by the dirt/ we pulled the life out of the ground just to re-seed her.”

Like most musicians and fans, Steve’s love of music started early on at home. He grew up in a house filled with the sounds of George Jones, Hank Williams and Elvis Pre-sley. When his grandmother died he inherited her collection of vin-tage doo-wop and Chubby Check-er. Later, when his family moved to New Brunswick, Canada his cousins, aunts and uncles would play and sing at family gatherings and young Steve would record hours of it and listen back later on. “This is when the seeds got planted in my head,” he says.

Steve tends to shy away from straight storytelling in his songs, leaning more towards stream of con-sciousness or “aural collage” as he calls it. On “Good For You,” he paints a striking vignette; “Behind the wheel

of an old junked car/ Filter what you say to me/ I’ve got a secret.” And later on: “The sun bears down like sinner’s guilt.” Lately Steve has been trying more storytelling songs with fictional characters and events. “It’s always interesting to challenge your-self as a songwriter and try new ap-proaches so you don’t fall into repeti-tive predictability.”

A highlight of Steve Allain’s impres-sive country folk is his incredible gui-tar playing. Great finger-picked runs and gently plucked chords and pat-terns underscore a stark simplicity in many of his songs, he makes it look easy but it most assuredly is not. Take the album closer, the gorgeous “Noc-turne no.1,” a beautiful example of cas-cading classical guitar work like none other I’ve heard from a local musician.

This year Steve has embarked on a new project. Not content with sim-ply writing and recording the tradi-tional full length album, with its long gestation and recording period and even longer gaps between releases, Steve has decided to record and release several singles throughout

2013 in an homage to the old singles he grew up with, complete with “A” and “B” sides. The first of these is “Evergreen” backed with “The Sea.” “Evergreen” is a bittersweet love let-ter to New England winters and the heartbreak they inevitably precipi-tate. Its most telling line is “You and me well we could live together side by side/ together for awhile.” It’s a nice little take on the impermanence of love, which sometimes changes with the seasons. “The Sea” takes things in an even darker direction with curious passages like, “We are your lepers who write all the great songs...” and “Don’t bury all of me, leave some for the sea.” The two songs form an absolutely beautiful couplet; I hope to hear more of these singles as they’re released through-out the year.

Steve Allain can be found at the Saturday Songwriter Sessions, which he hosts biweekly at The Brooklyn Coffee and Tea House, 209 Douglas Ave, 575-2284. His previous albums, the current single and future singles can be purchased at steveallain.com

Get Out | By Eric SmithMusic

Steve Allain

Finger-pickin’ GoodSteve Allain’s folksy tribute to storytelling


The Last Detail

Celebrate Like an ItalianWhen I think about Providence, one of the many things I think about are all things Italian. I think about all the varying opinions about where to go for the best Lin-guine alle Vongole, or this month, where to get the best zeppole on March 19, St. Joseph’s Day. Passions ignite and tempers flare as family member hotly debate which old-school bakery has the best zeppole.

When my family first moved to Rhode Island, my mother

worked off of Federal Hill and every year she would bring home zeppole from Scialo Bros. Bakery. It is with warm memories that every year I patiently wait in a long line – usually out the door – for my turn to order either the baked or fried version… or both, usually both. Maybe it’s because I stuff my face with these so hard every year that once a year is enough, and that time is just around the corner. scialobakery.com. –Grace Lentini P

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Atwells Group Hospitality Management, LLC is a management company organized as a limited liability company, whose sole purpose is managing restaurants and facilitating their needs. There is no unity or commingling of corporate and financial interests among the management company and the managed restaurants.

Each managed restaurant is a distinct, separate and independent business entity and enterprise with its own signature cuisine, exemplary qualityand culinary experience. Each restaurant is individually owned and has its own fine reputation, personality and style. Enjoy them all.

Come Dine With Us

Providence Prime279 Atwells Ave, Providence

401-454-8881Dinner served Monday-Saturday

ProvidencePrime.com

Providence Oyster Bar283 Atwells Ave, Providence

401-272-8866Check us out our full menu online

ProvidenceOysterBar.com

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Health & Fitness

LOOK BETTER NAKED

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MEMBERSHIP OFFICE NOW OPEN

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Rte. 95, Exit 24, Branch Ave. (Next to Benny’s) Daily 8:30-6:30 • Sundays 12-5

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providence monthly march 2013

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