September 2014Complimentary

COVER PHOTOAmy’s Apples

F O O D • R E S T A U R A N T S • W I N E & S P I R I T S

2 T A S T E S e p t e m b e r 2 0 1 4

3S e p t e m b e r 2 0 1 4 T A S T E

C O N T E N T S

DINO COPPOLINOPublisher

JANELLE TARNOPOLSKIProduction Manager

WAYNE CARLOWSales and Advertising

DANA BROWNWriter/Photographer

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TASTE is supported solely by advertising dollars. If you enjoy our product and would like to see the magazine grow and prosper, visit any advertisers and businesses

in our communities. Keep your dollars working at home and eat local.

Buying local benefitsthe environment, too

Add some pizzazzto your pastries

Simple rules forwine and food pairings

4

7

8

Cut calories insimple ways

Foods that helpfight cancer

Childhood NutritionBy Karen Zangari

10

12

16

C G L P r i n t i n g , L L C

640 George Washington Highway, Suite 103, Lincoln, RI | ph: 401 .837.0328 | email : tasterhodeis land@gmail .com

add some pizzazzto your pastries

More on page 7

Dietian Karen Zangari talks about Childhood nutrition

More on page 16

4 T A S T E S e p t e m b e r 2 0 1 4

Barden Family OrchardTuesday, North ScituateSaturday, Providence401-934-1413 BardenFamilyOrchard.comFruits, vegetables, cider.

Farm Fresh Rhode IslandMarket BasketThursday, Providence401-863-6509 FarmFresh.org/BasketA mix of what’s available at each market: vegetables, fruits, herbs, bread and more.

Freedom Food FarmWednesday, Friday, Saturday, Sunday, Raynham, MAMonday, ProvidenceTuesday, Worcester, MASaturday, PawtucketSunday, North Attleboro, MA978-884-7102 FreedomFoodFarm.comYear-round produce, eggs, pork, chicken, herbs and flowers.

Goose Pond FarmTuesday through SundayWest Kingston 401-783-4946GoosePondFarm.netVegetables, fruit, flowers, eggs, local jams, honeys, syrups.

Northwest Farmers’ MarketLocated at Petersen Farm 451 Putnam Pike, ChepachetOpen Sundays starting June 1st 2014 11:00 am - 2:00 pmNorthwestFarmersMarket.org

For more information visit www.farmfreshri.org

Healey’s FarmWednesday & Friday North Kingstown401-295-0912or visit FarmFresh.orgVegetables, herbs, fruit, flowers.

Hickory Hill FarmSaturday, Harrisville (new location)401-568-2166HickoryHillFarmRI.comVegetables and jams. Eggs for additional purchase.

Ocean State FreshFriday, Newport401-218-0673OceanStateFresh.comFresh seafood, including cod, sea bass, fluke, calamari, lobsters, quahogs, mussels and more.

Robin Hollow FarmSaturday, ProvidenceSaturday, SaunderstownWednesday, Newport401-294-2868RobinHollowFarm.comFlowers, plants.

Buying local has many benefits. But

while consumers may know that buy-

ing local helps grow the local economy

by supporting local business owners

and creating jobs, they may not realize

the positive impact that buying local

can have on the environment as well.

Eco-conscious consumers often go

to great lengths to ensure their money

is being spent in an environmentally

friendly way. But one of the easiest

ways to be an eco-friendly consumer

is to support local businesses, which

tend to benefit the environment in a

variety of ways.

* Shopping locally reduces the envi-

ronmental impact of your purchases.

When buying from a large national

chain store, chances are the products

you're purchasing were produced

outside of your local community,

oftentimes halfway across the globe.

That means those products had to be

shipped to reach the store shelves in

your community. Such shipping leads

to greater fuel consumption and air

pollution. But local businesses often

buy their supplies from other local

businesses, cutting down on shipping

and, as a result, benefitting the envi-

ronment.

* Local businesses often operate

from the center of town. Local busi-

nesses typically need less space for

their stores, which allows them to set

up shop right in the heart of town as

opposed to on the town's outskirts.

That makes local businesses more ac-

cessible to community residents, who

might be able to walk or take a short

bike ride to smaller, local businesses.

BUYING LOCAL

benefits the environment, too

5S e p t e m b e r 2 0 1 4 T A S T E

The market will feature locally grown vegetables, greens, herbs, fruits, and perennials as well as the works of local artisans and musicians. Petersen Farm has walking trails available. Leashed dogs are allowed.

We invite local farmers & artisans to join us to sell your wares!

Please visit our website at www.northwestfarmersmarket.org and direct any questions to stacia4yoga@gmail.com

NORTHWESTFARMERS MARKET

Opening for its 3rd season Sunday, June 1, 2014

Every Sunday 11:00 am - 2:00 pm at Petersen Farm, 451 Putnam Pike Chepachet, RI 02814

On the contrary, larger chains tend to diversify their offer-

ings and, as a result, need more space. This often pushes

them to the fringes of towns, eliminating the possibility of

walking to the store. That means consumers will have to

drive to the store, increasing their fuel consumption and

their carbon footprint as a result.

* Shopping locally employs your neighbors, reducing

their carbon footprints as well. Another benefit to shopping

locally that's often overlooked is the impact it can have on

your neighbors' carbon footprint. Local businesses often

employ members of the community, which translates to

shorter commutes, less highway congestion and less fuel

consumption. So while shopping locally reduces your car-

bon footprint, it's also helping members of your community

reduce their own potentially negative impact on the envi-

ronment.

* Shopping locally can protect local wildlife. Many people

prefer to buy locally grown foods because they feel such

foods are more fresh and buying locally grown foods reduc-

es fuel consumption. Those things are true, but buying lo-

cally grown foods also can help protect local wildlife. When

local farms can afford to stay in operation, local farmers are

far less likely to sell their lands to developers. That can help

protect the habitats of local wildlife.

6 T A S T E S e p t e m b e r 2 0 1 4

Nut gluten and dairy free

Halloween Candy Corn

Holidays are approaching fastThink Fall!• Apple, pumpkin & blueberry pies.• Chicken soup is good at any temperature. • Gluten-free gingerbread houses.

We ship nation wide. Gift cards make a great gift idea!

7S e p t e m b e r 2 0 1 4 T A S T E

When stepping into a bakery, your nose can often smell

a delicious cake or pie even before you sample the delica-

cy. But while professionally prepared pastries might be the

most delectable desserts, even homemade baked goods

can get makeovers to look like something out of the pages

of a classic cookbook.

Those on dessert duty at the next family function or

gathering of friends can rest assured that there will be a

dessert considered worthy by even the most sophisticated

pastry palate. Those who may not have the skills of a pastry

chef or master baker can employ these tips to add pizzazz

to their pastries.

* Don't fear the fondant. This moldable, rollable and

easily carved confection is made of sugar. The pliability

of fondant enables it to be cut into patterns, sculpted into

different shapes or simply draped over cakes to give them a

pristine finish.

* Put squeezable ketchup and mustard containers to

work. Use a container with a thin spout to drizzle choco-

late, raspberry or strawberry sauce onto a plate before plac-

ing a slice of cake or another dessert.

* Use cookie cutters to make fun shapes. Many desserts

appear more labor-intensive if they are cut into cute pat-

terns and shapes. Instead of square brownies, use a circle

or heart-shaped cookie cutter for more flair. When making

a fruit or nut pie, cut out the shape of the fruit that is inside

from the top crust. When it bakes up you have an effective

steam vent and a decorative way to tell guests what type of

pie you are serving.

* Serve dessert on fine china. Offer an ice cream sundae

in a plastic cup and it may seem more suited for a backyard

party. Serve the same ice cream in a crystal champagne

flute and the entire dessert takes on a new persona.

* Experiment with new flavors. Rather than chocolate

sauce, work with mocha or even hazelnut toppings for

cakes or ice cream.

* Create a trifle. Layers upon layers of dessert can seem

more impressive. Trifles may seem like a lot of work, but

many times they can be thrown together with ready-made

ingredients. For example, create a strawberry-vanilla-

banana trifle by layering cubes of vanilla pound cake,

ready-made vanilla pudding, slices of banana, and canned

strawberry pie filling together in alternating levels in a tall

vessel. Top with whipped cream, and you have a delicious

and eye-catching dessert. The same concept can be used

to layer just about any combination of ingredients.

* Add some extra decorative elements. Scour the bak-

ing aisles of local craft stores and choose a few decorative

elements to add whimsy to your dessert. There are many

edible baubles and decorating tools that can add some flair

to your pastries. Cakes topped with luster dust will have a

sparkly sheen. You can even personalize pastries with ed-

ible ink markers.

* Don't underestimate the power of chocolate. Choco-

late shavings on top of cake, melted chocolate fondue, or

simple cookies dipped into hardened chocolate can trans-

form a drab dessert into a divine delicacy.

to your pastries

Add some

8 T A S T E S e p t e m b e r 2 0 1 4

Tempt your

TastebudsVisit the Premier

source for gourmet chocolates, all occasion

cakes and custom favors

128 Pleasant View Avenue, Smithfield, Rhode Island401.233.2000

Do you have a shelf or cabinet that's filled to the brim with wedding favors such as engraved ice cream scoopers, cake servers, cheese spreaders or tea light candle holders? If you do, you're not alone. As couples pore over guest favor options, many select trinkets or knickknacks that, while thoughtful, end up collecting dust in someone's home. Edible gifts also can be thoughtful -- and flavorful!

Guests may look forward to an edible favor because it's a memento of the special occasion and it won't become a permanent fixture in their homes. There are many edible favors

from which to choose. They can also be customized according to the theme of the wedding.

ChocolateIt's difficult to find an edible favor

more universally beloved than choco-late. Rich and inviting, chocolate has long been given as a symbol of love and devotion. Chocolate candies and baked goods can work well for wedding favors, provided the favors are refriger-ated to avoid melting.

Ideas for chocolate favors include individually packaged truffles, gourmet brownie bites, candy-covered choco-lates with an inscription, chocolate cov-ered apples, chocolate coins, and other similar creations. Chocolate molded de-signs (much like those chocolate Easter bunnies) are another idea.

CookiesSweet cookies also make good ed-

ible favors. Butter cookies are a favorite because they are sturdy enough to cut into different shapes. Professionally iced, these cookies can be a master-piece to behold. Some couples opt for customized fortune cookies that

express personalized sentiments to guests.

Make-your-ownSometimes it's less expensive to give guests kits that they can take home to create their own edible treasures. Op-tions abound and can include every-thing from personalized packets of hot chocolate to tea bags. Other couples choose among mixes for making cook-ies or cakes.

CandiesIt has become popular to have a

self-serve candy bar at many wed-dings. Guests are invited to step up to the display and serve themselves from a series of different confections. Autumn weddings could have Hallow-een-inspired candies or those in fall hues. It's easy to follow a color theme when you have a bevy of different can-dies at your disposal. Many discount stores sell inexpensive jars and candy dishes to house the candy. Designer Chinese takeout-type containers are available from craft stores and can be the perfect way for guests to make that candy portable.

Feed on these wedding favor ideas

132 Pleasant View Ave.Smithfield, RI

Mon - Sat: 6:00 am - 8:00 pmSun: 6:00 am - 2:00 pm

Breakfast served all dayAnd Daily Dinner Specials

9S e p t e m b e r 2 0 1 4 T A S T E

Vieira Family Franchise81 Newport Ave.Pawtucket, RI 02860

105 Cedar St.Pawtucket, RI 02861

1414 Newport Ave.Pawtucket, RI 02860

223 Newport Ave.Rumford, RI 02916

192 Division St.Pawtucket, RI 02861

Walk into many wine and

spirits stores, and you will

likely encounter a dizzying

array of selections. While

wine selections at such

stores were once limited to

a few well-known brands,

many niche and private

wineries have begun to

make their vintages avail-

able to a wider clientele, so

now shoppers are treated to

both familiar and less well-

known options.

To novice dinner party

hosts, the vast array of

wines and flavors can make

selecting a bottle or two to

accompany a meal a bit

more challenging. But one

need not be a master som-

melier to find the right pair-

ing. The following tips can

help anyone select wines to

go with their menu or the

type of occasion.

* Work from light to dark.

Just as you begin a dinner

service with some appetiz-

ers and salad before moving

to heavier courses, the wine

should follow suit. Select

lighter wines to accompany

the earlier course before

opting for deeper, richer

wines as the meal pro-

gresses.

* Consider champagne to

accompany appetizers and

opening courses. Cham-

pagne works particularly

well with salty foods, which

is why it is often a good

match for hors d'oeuvres.

If your's is a cocktail party

only, you may want to ex-

clusively serve champagne,

which typically pairs well

with passed finger foods

and even bite-sized des-

serts.

* Opt for sauvignon blanc

when you do not want the

flavor of the wine to be

overwhelmed by the food.

Sauvignon blanc works

with early courses that pack

a flavorful punch. Sauvi-

gnon blanc can be grassy

or tropical in flavoring,

depending on the region

in which the grapes were

grown. It is commonly de-

scribed as crisp and fresh in

flavor and is often recom-

mended with sushi.

* Match delicate seafood

dishes with a light wine.

Pinot grigio or chablis are

delicately flavored and

will pair well with seafood.

Fish that is served in a

rich sauce may be better

matched with a heartier

chardonnay.

* Make rose your go-to

wine when serving cheese.

Although some cheeses

work great with white or

red, rose is typically a safe

bet when serving cheese

because of its acidity and

fruity character, offering the

best of both worlds.

* Hearty meats, such as

steaks and chops, pair well

with rich reds. Cabernet

sauvignon and bordeaux

are great when paired with

meat. Malbec and shiraz

can hold their own if meats

are spiced and extremely

flavorful.

* Rustic wines will work

best with rustic recipes.

Try to find a wine from the

same region from which

the meal originated. Pinot

noir is a light-bodied red

wine that has full flavor and

can work with many pasta

dishes as well as earthy

ingredients, such as mush-

rooms.

Though some people

follow a strict personal code

regarding wine pairings,

your personal tastes should

dictate what you ultimately

serve. Experimentation can

yield an unexpected flavor

combination that comple-

ments the nuances of both

the food and the wine.

Simple rules forwine and food pairings

10 T A S T E S e p t e m b e r 2 0 1 4

Gluten Free Muffins & Cookies are Here!

Stop by and see what new daily selections we are baking upNow offering Gift Certificates

Try one of our Signature Drinks:Almond Joy, Irish Mocha, Chocolate

covered Strawberry or Banana, The Virgin Mud Slide, “Chocomel” Delite

and Bananas Foster Pie

All menu items are homemade!

Catering and Specialty Cakes also available.

Your neighborhood coffee shopHours: Open 7 days, Mon - Sun 6:00 am to 6:00 pmBreakfast - Monday - Saturday 6:00 am to 11:30 amSunday 6:00 am to 1:00 pm

15 Money Hill Rd, Chepachet, RI 401.710.9470

VILLAGE BEAN CAFE It’s Iced C offee Season!

$29.99ANY 2 PIZZAS,30 WINGS &

A 2 LITER PEPSI® SODA

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FREE! ADD A 2 LITER PEPSI®

SODA FOR $2.00

33 SANDY BOTTOm ROAD, COvENTRY

401-828-1810www.theoldetheaterdiner.com

A restaurant, pizza parlor, lounge & entertainment facility

• Breakfast served all day (except Fridays)• Open for Breakfast, Lunch & Dinner

6:00 AM to 11:00 PM seven days a week. Lounge open till 1:00 AM.

11S e p t e m b e r 2 0 1 4 T A S T E

PRACTICE SAFESANDWICHES

1345 Hartford Avenue Johnston, RI401-282-OSSC (6772)

www.sandwichri.com

USE ACONDIMENT!

Many home cooks report washing raw chicken as part of their food preparatory work. Now health officials are urging people to stop this process because it could be contributing to unnecessary illnesses. It is believed that up to 80 percent of food poisoning cases are related to contaminated chicken. Raw chicken may be rife with any number of bacteria, in-cluding the harmful campylobacter bacteria, which is known to cause abdominal pain, diarrhea and vomiting. Experts say it can lead to more significant health problems as well. Rinsing chicken in the sink can spread this bacteria to the surface of the sink, nearby dishes, countertops, and other kitchen surfaces. The bacteria can then cross-contaminate other foods. To prevent food poisoning from contaminated raw chicken, always cook chicken to the correct internal food temperature for poultry, which is 165 F. Thoroughly clean and disinfect any surfaces and cookware that has been used to prepare raw chicken. After handling rawchicken, be sure to wash your hands in warm, soapy water.

Honey has long been touted for its medicinal qualities, but the United States Department of Health and Human Services still warns parents of infants to avoid feeding honey to chil-dren. That warning was issued because honey can give in-fants botulism, a rare paralytic illness cause by a nerve toxin. Spores of botulism are found in dust and soil, but they also can make their way into honey. Infants' immune systems are not strong enough to combat such a bacterial infection, and their gastrointestinal tract is not as fully developed as an adult's, making them even more vulnerable to the bac-teria associated with botulism. Infants with botulism appear lethargic, feed poorly, have a weak cry, have poor muscle tone, and suffer from constipation. When left untreated, these symptoms can lead to paralysis of the respiratory muscles, arms, legs, and trunk.

When hosting a dinner party, hosts might be asked to provide some gluten-free foods. Gluten is a general name for proteins found in wheat that help foods maintain their shape. But gluten also can be found in cereal grains such as rye and barley as well as a variety of crossbreeds. Gluten is not unhealthy, but many people are gluten-intolerant. When such people, who may suffer from celiac disease, consume gluten, they may be triggering an immune system response that damages their intestines and prevents them from absorbing nutrients they need to stay healthy. Some gluten-intolerant people may be suffering from a wheat allergy that can produce various reactions to wheat allergens. Party hosts concerned about guests with a gluten intolerance may want to consult those guests about which foods they can and cannot eat. A gluten-free diet typically forbids gluten-intolerant men, women and children from consuming bread, beer, french fries, pasta, salad dressing, soy sauce, andcertain soups. However, many food manufacturers have begun to produce gluten-free alternatives to popular foods and bever-ages, making it easier than ever for dinner party hosts to cater to gluten-intolerant guests.

Did you know? DePetrillo’sPizza & Bakery

401-568-4700Glocester, RI

401-231-4600Smithfield, RI

Order today for all your

fall gatherings!Place your order today!

12 T A S T E S e p t e m b e r 2 0 1 4

he foods we eat contribute di-

rectly to our overall health. From

toddlers just getting used to solid

foods to adults planning their diets, the

foods we eat heavily influence how

healthy or unhealthy we become.

Some foods can even reduce our risk

for certain diseases, including cancer.

According to the American Institute for

Cancer Research, numerous studies

have demonstrated that individual min-

erals, vitamins and phytochemicals have

certain anticancer properties that can

protect men, women and children from

this potentially deadly disease. The fol-

lowing are a handful of foods the AICR

says can fight cancer and help men and

women improve their overall health.

* Apples: Apples are a great source of

vitamin C, with one apple providing at

least 10 percent of the recommended

daily amount of this valuable vitamin.

Apples also are a great source of fiber,

which can help men and women main-

tain a healthy weight. That's important,

as excess body fat increases a person's

risk for seven different types of cancer.

A major portion of apples' dietary fiber

is pectin, a polysaccharide that bacteria

in the stomach uses to produce com-

pounds that protect colon cells.

* Cherries: Cherries are another great

source of fiber and vitamin C, and sweet

and tart cherries also contain potassium.

Cherries get their dark color from an-

thocyanins, which are antioxidants that

protect cells from damage. Studies have

shown that anthocyanins inhibit the

growth of cancer cells and even stimu-

late their self-destruction while having

no negative effects on healthy cells.

Anthocyanins also have been shown to

reduce signs of inflammation in adults

who consumed two to three servings of

cherries or cherry juice per day.

* Grapefruit: One-half of a medium-

sized pink, red or white grapefruit

provides at least 50 percent of an adults'

daily recommended intake of vitamin

C. Though research into the potential

anticancer properties of grapefruit with

regard to humans is ongoing, studies

of animals and cells have shown that

grapefruit powder as well as limonin

and naringenin, two phytochemicals

found in grapefruit, decrease the growth

and increase the self-destruction of

breast, colon, lung, mouth, skin, and

stomach cancers.

* Walnuts: Nuts are often cited when

discussing foods with anticancer prop-

erties, but the AICR notes that walnuts,

in particular, are the most heavily

researched. Despite that research, the

AICR remains hesitant to draw any

conclusions with regard to walnuts and

their potential link to lowering cancer

risk. However, several studies of mice

found that consuming walnuts de-

creased the growth of breast and colon

tumors among mice who ate walnuts

as opposed to those who did not, while

other studies in mice indicated that

walnuts reduced the growth of prostate

cancer. Studies into the impact of the

Mediterranean diet, which includes

walnuts, have shown that such a diet

can help people lose fat and lower their

blood pressure and triglycerides. But

the AICR still notes the need for more

research into walnuts before they can

be considered foods that fight cancer.

Many factors, such as family history,

that increase our risk for developing

cancer are beyond our control. But

the foods we choose to eat can play a

significant role in reducing our risk of

developing various cancers. More infor-

mation about the link between diet and

cancer is available at www.aicr.org.

T

13S e p t e m b e r 2 0 1 4 T A S T E

14 T A S T E S e p t e m b e r 2 0 1 4

CHEPACHET

DePetrillo’s Pizza & Bakery: Rolls, party pizza, bread and

more. 1153 Putnam Pike, Chepachet. Located next to Post

Office and Family Dollar. Call today (401) 568-4700

COVENTRY

The Olde Theater Diner: A restaurant, pizza palor,

lounge and entertainment facility. Open seven days a

week 6:00 am - 11:00 pm. Lounge open till 1:00 am. 33

Sandy Bottom Road, Coventry (401) 828-1810 www.the-

oldetheaterdiner.com

CRANsTON

A & J Bakery: A family-owned and operated Nut and

Gluten Free bakery with more than 25 years of combined

experience. Open Monday thru Friday 9:00 am - 6:00

pm and 9:00 am - 5:00 pm. 1458 Park Ave, Cranston, RI

02920 (401) 228-8696 www.ajbakery.net

Carina & Dolce: Specialty Cakes and Cookies. Specializ-

ing in both fondant & buttercream. Our sweet treats taste

as good as they look! By appointment. Minimum 48 hours

advanced notice, Gluten free available. 1402 Plainfield

Pike, Cranston (401) 301-1334 www.carinaedolce.com

Harriet’s Kitchen: This popular diner has an extensive

breakfast and lunch menu with rotating daily and sea-

sonal specials. Open Monday thru Saturday 6:00 am -

8:00 pm and Sunday 7:00 am - 2:00 pm. 350 Atwood Ave,

Cranston, RI 02920 (401) 942-9534

Wines & More: A leading fine wine and craft beer desti-

nation store with thousands of fine wine, beer and spirits

selections. Open daily 9:00 am - 10:00 pm. 125 Sockanos-

set Cross Rd, Cranston 02920 (401) 270-5500 winesand-

moreri.com

GLOCEsTER

Northwest Farmers Market: We support local farmers

and artisans, including acoustic music, in a relaxed and

family-friendly atmosphere. Please stop by and check us

out! Adjacent to Petersen Farm, 417 Putnam Pike, Chepa-

chet. Open Sundays 10:00 am–2:00 pm through May 26.

NorthwestFarmersMarket.org

HARMONY

Chester’s: The menus vary from children’s to adult’s and

have all different kinds of food to try. Open Monday thru

Saturday 11:30 am - 11:30 pm and Sunday 8:00 am - 11:30

pm. 102 Putnam Pike, Harmony, RI 02829 (401) 949-1846

www.chestersrestaurantri.com

HARRIsVILLE

Wright’s Farm: With a banquet restaurant and gift

shop, this local staple has something for everyone. Open

Thursday and Friday 4:00 pm - 9:00 pm, Saturday 12:00

pm - 9:30 pm and Sunday 12:00 pm - 8:00 pm. 84 Inman

Rd, Harrisville, RI 02830 (401) 769-2856 www.wrights-

farm.com

Bella: Tuesday thru Thursday 4:00 pm - 9:00 pm, Friday

12:00 pm - 10:00 pm, Saturday 4:00 pm - 10:00 pm, Sun-

day 12:00 pm - 8:00 pm. 1992 Victory HighwayGlendale,

RI (401) 568-6996 www.bellarestaurantandbanquet.com,

info@bellarestaurantandbanquet.com

Uncle Ronnie’s Restaurante & Red Tavern: Family

owned and operated. Serving seafood, steak and Ital-

ian dishes. Open Tuesday thru Sunday 11:30 am. Private

function room for up to 60 people. 2692 Victory Hwy.

(401) 568-6243 Visit www.uncleronniesredtavern.com

JOHNsTON

Ciao Italia: A local favorite known for fresh breads, pas-

tries, pies, pizza, homemade specialty cakes and espresso

to go. Open Tuesday thru Saturday 8:00 am - 6:00 pm

and Sunday 8:00 am - 2:00 pm. 269 Greenville Ave,

Johnston, RI 02919 (401) 232-3300

15S e p t e m b e r 2 0 1 4 T A S T E

Luigi’s Restaurant and Gourmet Express: Family

owned and operated. Banquets, catering and fine dining.

Exceptional food at great pricies. 1357 Hartford Avenue,

Johnston. Restaurant (401) 861-3850 Gourmet Express

(401) 455-0045 www.luigisgourmet.com

JOHNsTON

Ocean state sandwich Company: Proudly serving

fresh locally made sandwiches, soups, and salads.. Open

Monday thru Friday 10:00 am - 6:00 pm and Saturday

10:00 am - 3:00 pm. 1345 Hartford Ave, Johnston, RI

02919 (401) 282-6772 www.sandwichri.com

LINCOLN

Hercules Pizza Works: A local favorite. Open Monday

thru Saturday 11:00 am - 10:00 pm and Sunday 12:00 pm

- 9:00 pm. 1525 Old Louisquisset Pike, Lincoln, RI 02865

(401) 724-2320

sMITHFIELD

Amy’s Apples: Monday thru Friday 9:30 am – 5:00 pm,

Saturday 10:00 am – 4:00 pm. 128 Pleasant View Ave,

Smithfield, RI 02917 (401) 233-2000 www.amysapples.com

Laura’s Pleasant View Diner: Breakfast served all day

and daily dinner specials. Open Monday thru Saturday

6:00 am - 8:00 pm and Sunday 6:00 am - 2:00 pm. 132

Pleasant View Avenue, Smithfield (401) 231-1015

North Bay Manor: Assisted Living, Skilled Nursing and

Alzheimer’s & Dementia Care services for seniors. 171

Pleasant View Ave., Smithfield, RI 02917 (877) 762-9018

WARWICK

Fauci’s Cafe: Eat In / Take Out / Take Home. Gourmet

sandwiches, Italian specialties, breakfast pastries. Cater-

ing for all occassions. 335 Jefferson Blvd (401) 736-0006

Fax (401) 736-0201

WEsT WARWICK

Millonzi’s Bar & Grille and Find Catering: Gluten

friendly menu options available. Serving lunch and din-

ner Tuesday thru Saturday. Open 11:00 am - 11:00 pm. 11

Curson Street, West Warwick (401) 401-615-7891 www.

millonzisri.com and www.millonzifinecatering.com

Get your business listed, call us at (401) 837-0328.

all day delivery

401-724-23201525 old louisquisset pike

lincoln, ri

let us cater your next eventmonday - saturday 11 am - 10 pm

sunday 12 pm - 9 pmfax: 401-726-7539

www.herculespizzaworks.com

located next to the ri state police, across fromtwin river side entrance & 1 mile from ccri lincoln

Uncle Ronnie’s Restaurant & Red Tavern

$6.95$10.95$26.95

Starting at $6.95

2692 Victory Highway, Burrillville, RI401-568-6243Tuesdays thru Sundays at 11:30 am

TUESDAYS All You Can EatROASTED CHICKEN BUFFETWEDNESDAYS All You Can EatITALIAN BUFFET Wise Guy Trivia 7:30 pm

THURSDAYS DINNER FOR 2Includes glass of wine / draft beer

FRIDAYS & SATURDAYS Live Entertainment Featuring Northern RI’s favorite bandsVisit our website www.uncleronniesredtavern.com for band schedule

SUNDAYS kids Eat FREE w/ an Adult Regular Priced EntréeAll You Can Eat CHOWDER & CLAM CAKES $6.95LUNCH SPECIALSIncludes Free Soup Station. Tuesday to Saturday

16 T A S T E S e p t e m b e r 2 0 1 4

By Karen Zangari, Registered Dietitian

Quick quiz! Do you know what

these numbers mean?

FIVE, TWO, ONE, ZERO

These are guidelines that healthcare

providers are discussing with parents

and guardians to help fight pediatric

obesity. Here’s what they refer to:

FIVE: Choose 5 servings of fruits

and vegetables daily.

TWO: Keep screen time to 2 hours

or less daily.

ONE: Accumulate at least 1 hour of

physical activity daily.

ZERO: No soda or sweetened drinks.

Being overweight or obese has

an enormous impact on children’s

health, increasing risks of developing

Type 2 Diabetes, hypertension, coro-

nary artery disease, high cholesterol,

and even sleep apnea. Following the

“5-2-1-0 Goes to School” guidelines

developed by the Maine Medical Cen-

ter can help improve a child’s health.

It’s a good place to start.

Fruits and VegetablesHow to get kids to eat more fruits

and vegetables? Start by being a role

model and make sure you eat yours!

A serving of fruit, for kids aged 6-17,

is 1 small fruit or 1 cup of fresh fruit, ¼

cup dried fruit, or ½ cup unsweetened

canned fruit. For younger children a

serving is smaller, i.e., ½ to 1 cup of

fresh fruit.

A serving of vegetables for 6-17 year

olds is ½ cup cooked or 1 cup raw

vegetables. For younger children, it’s

¼- to ½-cup cooked vegetables and

½ cup salad or raw vegetables.

Keep rainbow colors in mind when

choosing vegetables and fruits. Bright,

deep, rich colors look appealing and

indicate the presence of anti-oxidants

like beta-carotene and Vitamin C.

Produce is loaded with vitamins, min-

erals and fiber and is low in calories.

Some children prefer vegetables

raw. Try dipping chopped veggies

in low-fat ranch dressing or try this

recipe: 1 cup of plain, non-fat Greek

yogurt, with Dijon mustard to taste

and maybe some chives and you’ll

have a very nutritious dip. You can

also dip fruits in yogurt and veggies in

hummus for nutritious snacks.

Add a carrot or fresh kale into a fruit

smoothie. Add blueberries and watch

the colors blend together for a tasty,

healthy snack.

Have kids help create meals; they’re

more likely to try something they’ve

prepared themselves.

Fresh produce is fabulous, but don’t

forget frozen or canned with no salt or

sugar added.

Screen TimeTV isn’t all that needs to be limited;

electronic devices like video games,

computers, tablets, and even smart

phones, make kids sit still. The Ameri-

can Academy of Pediatrics says chil-

dren should have less than 2 hours of

screen time daily. For children under

two, screen time should be zero.

If your children are constantly

drawn to video games, unplug the

system for a while. Institute “family

game night” and take turns choosing

what to play. Try more active games,

like playing tag outside, shooting

baskets or snowball fights in winter.

Games that include the entire family

help children improve social skills and

practice problem solving.

Childhood Nutrition

17S e p t e m b e r 2 0 1 4 T A S T E

www.ChestersRestaurantRI .com

RESTAURANT

102 Putnam Pike (Rt. 44), Harmony, RI 401-949-1846

Dinner for 2Monday-Wednesday$29.995 dinner choices, Soup or saladShared dessert, Bottle of wine

Thursdays Nights are

Steak Night $13.99

Open daily for lunchfree soup station, Monday-Friday,

11:30 am - 230 pm (dine in only)

Trivia Nights Tuesdays 7:00 - 9:00 pm

Pick Your Cut, Topping, Sides and Soup or Salad!Available For Dine-In Only

Planning Perfect Parties

All desserts made on premises

• Christenings• Communions• Showers• Confirmations• Weddings• Rehearsal Dinners & all of your Family Gatherings

Physical ActivityThat daily childhood minimum of one hour of physi-

cal activity can be accumulated over the entire day. For

example, let the kids run around when they get home from

school, kicking a soccer ball or jumping rope, for about

20 minutes before starting homework. Take a walk or ride

bikes after dinner, as a family, for about 30 minutes. Try

shooting hoops or playing hopscotch for about 10 – 15

minutes after homework. In winter, look into indoor soc-

cer, basketball, karate, swimming, or another sports to stay

active. Check out DVDs for workouts on bad-weather days.

If you have room, consider getting a treadmill or bike for

workouts. Check out music video games; playing music

and dancing can be a fun way to exercise with kids.

Sweetened BeveragesNobody needs them! There’s no redeeming nutritional

value in sodas and other sweetened drinks. They let extra

calories can slip into our bodies without our noticing. Be

aware, too, that those drinks can fill up the tender stom-

achs of underweight children, keeping them from eating.

What is recommended? Children should drink water, up to

2 to 4 servings of non- or low-fat milk, and no more than

4-6 ounces of 100% juice daily. Parents should encourage

eating fruit and drinking water. Avoid those sweetened

beverages!

In SummaryOur environment encourages weight gain from abun-

dant sugary, fatty foods and includes obstacles to physi-

cal activity. However, being active as a family, decreasing

screen time, increasing the intake of vegetables and fruits,

and eliminating decreasing sweetened beverages, can start

your family on a healthy path.

For more information and tips visit the Academy of

Nutrition and Dietetics’ children’s nutrition website, www.

kidseatright.org.

Karen Zangari, RD, has been a Registered Dietitian for

over 20 years. Her radio show, “Food First,” is on WOON

1240-AM Monday mornings at 9:08 or on demand at

www.onworldwide.com. She also provides medical nutri-

tion counseling at Healthway RI in Cranston and Green-

ville, 401-228-6010.

18 T A S T E S e p t e m b e r 2 0 1 4

335 Jefferson BlvdWarwick, RI 02888

(401) 736-0006FAX (401) 736-0201

Fauci’s Cafe

EAT IN / TAKE OUT / TAKE HOME• Gourmet Sandwiches • Italian Specialties• Soups & Salads • Coffee, Tea & Beverages• Breakfast Pastries • Homemade Desserts

CateringCorporate EventsSocial FunctionsFor all occassionssmall or large

Popular food truck offers a unique

alternative to the status quo

t noon, near a garden on Providence's east side, a crowd

of people wait hungrily for the Lotus Pepper to open its

awning. This boxy vehicle filled with fryers, grills, ovens and

coolers rolls right up to the curb outside the Brown Uni-

versity Campus to serve up traditional Vietnamese home

cooking.

This restaurant on wheels, commonly known as a food

truck, is a family business owned by Young Nguyen, mother

to Thang Huynh, who devotedly lends his helping hands,

as do his girlfriend and cousin. With unceasing smiles, this

friendly four greet customers from inside the truck or out on

the brick and stone slab sidewalk in

the shade of great oaks on George St.

by Thayer.

“We like to serve the students,” says

Thang Huynh. The brains brood-

ing over textbooks and lab tests need

nutrients, and they turn to the tastiest

places on the street. “We were sur-

prised at how successful it was.”

With the heat of summer rolling

in, however, the students head home,

leaving the Fresh Summer Rolls for

the lingering administration, the loyal

regulars. Through a light citrus flavor

and fragrance, these crunchy wraps of long grain rice, bean

sprouts, lettuce and one's choice of shrimp, beef, chicken,

pork or tofu evoke the sensation of summer fields filled

with orange and yellow flowers. This dipped in their peanut

sauce brings the flavor into a cool shade of a creamy herbal

spiciness.

In their sublime fresh lime soda a vibrant green fruit slice

floats in the ices of a cool bubbly beverage. Condensation

drips down the clear cup, sweating in the summer heat.

The BBQ sandwich has a blend of earthiness from the

mushrooms, a sweet smokiness from the BBQ sauce, a

nuttiness from the saute oil and a fresh crunch from the

cucumber, all pulled together by the tofu that soaks up all

the gravy like bread used for leftover turkey sandwiches on

thanksgiving. Contrasting flavors stretch the pallet, pleas-

antly along on a journey from one place to the next.

Before embarking on the adventure of serving up food

on the open road, people would ask Young about Vietnam-

ese restaurants. There were none in the area. In April, the

truck opened for business, filling a gap in the taste buds of

food enthusiasts.

There are freedoms food trucks have inherently that

aren't possible in conventional kitchens. Since the business

is smaller, there is less overhead. This allows for more cre-

ative room with the cuisine and more time to concentrate

on customers.

The truck can go anywhere mouths are hungry, but

they loyally return lunch after lunch to the east side for the

patronage of the educating populous. On can follow their

whereabouts on their facebook page, but post after post

has them claiming a spot on the concrete that has become

grooved to their tires.

“We chose to open a food truck because there's no rent.

We can travel. Go anywhere we want,” says Huynh. “But we

stay around here because we've been asked to stay.”

19S e p t e m b e r 2 0 1 4 T A S T E

Ciao ItaliaCookie trays, Italian bread,

zeppoles, party trays, cheese cakes We are your full service Italian Bakery!

269 Greenville Avenue, Johnston(401) 232-3300

401-568-4700Glocester, RI

401-231-4600Smithfield, RI

743 Putnam PikeSmithfield, RI

401.349.3888Tuesday-Thursday 3-10 Friday & Saturday 2-11 Sunday 12-8

Smithfield’sBest Kept

Secret!

FOOTBALL SPECIALS$2 Bud Drafts1/2 price wings$5 Guiness Drafts

Call to book your

private functions

Introduce a friend.Enrich a life.

With each new day you’re discovering all the places life can go. Why not share your experiences with a friend?

We’re excited by the opportunity to partner with you in helping your friends and family as they explore senior living solutions.

Visit brookdaleliving.com

All the places life can go is a Trade Mark of Brookdale Senior Living Inc., Nashville, TN, USA. * Reg. U.S. Patent

& TM Office. KCORP-SPL09-0114-LMM

Contact a Community Representative at

NORTH BAY 401.232.5577

20 T A S T E S e p t e m b e r 2 0 1 4

There are men in this world who

scrape by, content with just enough

to feed and cloth their families, doing

what they must to survive, coasting

through, living from bill to bill. Then,

there are men, like Kevin Millonzi,

who work from the early hours of the

morning, till long past the setting of the

sun.

This effort, this ethic amounts to

a creation that reaches hundreds,

thousands, often over the course of

one evening. Millonzi's Fine Catering

serves “classic fare with a creative flare”

to parties, banquets, benefits, fund-

raisers, weddings, luncheons or any

gathering that happens to have hungry

or thirsty mouths.

A deep stained wooden ceiling,

arched false stucco walls painted in

earth tones, engravings and candle-

sticks above the embers of the hearth

enkindle a cozy old country feel to

Millonzi's Bar and Grille off Main St. in

West Warwick. Right in the center of a

refurbishing, downtown strip of shops,

this small dining room is open for

diner Tuesday through Saturday. On

Sunday it's a venue for private affairs.

A mic and speakers nestled in an

alcove are an outlet for karaoke sing-

ers, real singers whose voices prance

on the twelve tone scale like a light

footed deer in the forest, who come to

this discrete tavern on Friday nights to

aspirate colorful vibratos.

This relaxed, classy, comfortable

atmosphere is a way to meet people,

share the food and spread the word.

Behind the swinging door, separating

the dining room from the back of the

house, is the true heart of Millonzi Fine

Catering: a massive kitchen, ready to

heat pans of Grilled Oysters, Tenderloin

Au Poivre or Bacon Wrapped Quail for

up to ten thousand guests.

With the hands of a craftsman, Mil-

lonzi has the mind of a scholar. Top

marks in the Johnson and Whales'

Culinary Arts program, ten years in the

catering business, published articles

about the chemistry of cooking and a

determination that earned Millonzi the

rank of Eagle Scout at sixteen are just

some of the milestones signifying his

success.

With gently rolling waves on a

sunny summer day, the sand beneath

the train of a white wedding dress,

cameras flashing, capturing a married

couple kissing before the open ocean.

At the Galilee Beach Club, the crowd

retires to the dining rooms with floor

to ceiling windows to relax and eat

Millonzi's 8-hour Braised Beef Tips,

Roasted Rack of Lamb or Grilled Veal

Chops entrees.

Besides this waterfront venue,

Millonzi has contracts with the Park

Theatre and the West Warwick Coun-

try Club. These are his staples, but the

mobile, adaptive entrepreneur is ready

to bring his cuisine, including over 300

hors d'oeurves, to any location within

Rhode Island and the surrounding

areas.

A full staff including cooks, chefs,

waitstaff, managers, bartenders are at

hand to clean, clear and serve. A fleet

of professionals floating around, so

all guests worry about is enjoying the

moment.

Only a handful of caterers in the

state have a license to dispense liquor.

Millonzi's is one of them. Sometimes

the occasion, like a little backyard

cocktail party, simply calls for a cooler,

some bottles of Bacardi, Sam Adams

and Cabernet Sovignon.

Millonzi has fed three Presidents

as well as multiple governors, mayors,

celebrities and dignitaries. When Bill

Clinton, taking a break from a photo

shoot with Myrth York, walks back into

the kitchen and says, “I'm hungry,” Mil-

lonzi, of course, fixes him some food.

So the 42nd president of the United

States sits down on a milk create and

starts shooting the breeze.

Being a hardworking, classy guy

with a sharp mind has its advantages.

Millonzi has a wide vision, reaching

into every corner of catering he can.

From grand, extravagant celebra-

tions, down to boxed lunches for small

business outings, he's out to utilize his

talent and resources to whatever an

occasion may fancy.

At the hands of a Craftsman

By Dana Brown

21S e p t e m b e r 2 0 1 4 T A S T E

11 Curson StreetWest Warwick401-615-7891

Serving lunch and dinnerTuesday through Saturday

11:00 am - 11:00 pmBar open ‘til 1:00 am

Closed for private parties: Sunday & Monday

*Gluten Friendly Menu Options Available*

Extensive lunch and dinner menu.

Tuesday Nights: children under 12 eat for free with

every adult entrée purchased

Millonzi Fine Catering is a Rhode Island caterer pro-viding full-service custom catering for a wide variety

of events—from small intimate gatherings to wed-

dings and large corporate or university functions within the greater Providence area

and across the state of RI.

Menu options, organized by serving style:

• Buffet Selections• Seated Meal Selections• Passed Hors D’oeuvres Selections• Stationary Hors D’oeuvres Selections• Barbeque Selections• A La Carte Delivery Options• Special Wedding Menus

Other services available

Kevin MillonziOwner and ManagerMillonzi’s Restaurant and Millonzi Fine Catering

At the hands of a Craftsman

By Dana BrownThursdays and Fridays:

Dinner For TwoIncludes: Appetizer, Salads, 2 Entrees, Desserts, Bottle Redor White Wine $39

Book Your Next Private PartY or SPecial eveNt With uS

accommodatioNS for 20 – 170 GueStS

Open Wed/Thurs 4-9, Fri 12-10, Sat 4-10, Sun 12-81992 Victory Highway, Harrisville RI | 401 - 568 - 6996

Featuring our New Piazza Menu

• Outdoor Patio •

the

best2014

WInner BesT norThernrhoDe IslanD resTauranT

fine dining ~ Wedding ~ Banqueting ~ unforgettable

• Authentic Italian Cuisine With a Contemporary Twist •

• Open Four th o f Ju ly Weekend! •

22 T A S T E S e p t e m b e r 2 0 1 4

Breakfast & Lunch speciaLsMexican Omelet • Italian Omelet • Fresh Basil • Tomato Omelet • Hash and EggsSteak and Eggs • Texas French Toast Pancakes • Eggs Benedict • Eggs Florentine

Meatloaf Dinner • Sheperd’s Pie • Grilled Marinated Chicken • Fish & Chips(Friday)

Voted Best Breakfast in Cranston in AAA Magazine

350 Atwood Avenue, Cranston 942-9534 HOURS: Monday - Friday 6:00 am - 2:00 pm, Saturday 6:30 am - 2:00 pm and Sunday 7:00 am - 2:00 pm

Celebrating 30 yrs! Come in and see our new look!

1357 Hartford Avenue | Johnston, RI | Restaurant: 401-861-3850 | Gourmet Express: 401-455-0045

BANQUETS

GOURMET EXPRESS

CATERING

FINE DINING

Since its inception in 1971, Luigis Restaurant and Gourmet Express has provided diners exceptional food at great prices. The tradition continues to this day as the third generation of the Battista Family creates memorable meals with top notch service.

Want to relax and enjoy a good meal with your favorite cocktail or glass of wine?Visit us and settle into one of our beautifully appointed dining rooms with a menu that is diverse as well as delicious.

Need a quick bite or have to bring home dinner while on the run?The Gourmet Express has soups, sandwiches, pizza, express pasta dinners and complete dinner and much more ready to go.

Or perhaps you are planning a special occasion?Luigis is a place where families celebrate. Let us book your next event in one of our three elegant rooms. Our Banquet coordinators will assist with your party planning. It couldnt be easier.

Would like our wonderful food to come to you?Whether you are looking for one or two of your favorite dishes or want us to handle the whole party, Luigis provides a variety of catering services so your next party will be a snap. Corporate catering is also available.

24 T A S T E S e p t e m b e r 2 0 1 4

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