taste rhode island magazine - june 2014

Volume 1 Issue 4ComplImentary

F O O D | D I N I N G | W I N E & S P I R I T S

COVER PHOTOWines & More:Service, Selection& EducationSee page 10

2 T A S T E V o l u m e 1 I s s u e 4

$29.99ANY 2 PIZZAS,30 WINGS &

A 2 LITER PEPSI® SODA

$19.992 - 1 TOPPING

PIZZAS & A2 LITER PEPSI®

SODA

$2.00

BUY ANY 2 PIZZAS & GET ONE

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.

3V o l u m e 1 I s s u e 4 T A S T E

C O N T E N T S

DINO COPPOLINOPublisher

JANELLE TARNOPOLSKIProduction Manager

WAYNE CARLOWRUBY ALLEN

Sales and Advertising

DANA BROWNWriter/Photographer

DISTRIBUTIONMid-state delivery

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

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

Improve your home aand diet with a vegetable garden

Homemade ice creamthe perfect summer treat

Wine & More: Service,Selection & EducationBy Dana Brown

4

7

10

Cut calories insimple ways

Osteoporosis: Makeno bones about itBy Karen Zangari

How to grill the perfect burger

11

12

14

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

Wines & more’swide selectionof wine & spirits

More on page 10

How to grill theperfect burger

More on page 16


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.

Planting a garden can add aes-

thetic appeal and functionality to

a property. Vegetable gardens can

transform landscapes while putting

healthy and homegrown food on the

table. By growing their own fruits and

vegetables, homeowners have total

control over what foods can be har-

vested, and they can ensure sustain-

able, safe practices are used to care

for the plants.

Vegetable gardens can be com-

pact or expansive, depending on how

much space is available to cultivate.

However, first-time gardeners may

want to begin small so they can hone

their skills and experiment to see

which plants are most likely to thrive

in their gardens. Expansion is always

a possibility down the road.

Choose a location

Spend some time examining your

landscape. Vegetables generally need

ample warmth and sunlight to thrive,

so find an area of the yard that gets

several hours of direct sunlight per

day.

Improve your home

& diet with a

vegetable garden


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 [email protected]

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

A sunny spot is good, but you

also want a location with adequate

drainage so your garden does not

succumb to flooding or fungus

during and after heavy downpours.

Don't place the garden too close to

rain gutters or near a pool, where

splash-out may occur. Select a loca-

tion that is isolated from pets so the

plants are not trampled and cats

and dogs do not relieve themselves

nearby.

Decide what to plant

When deciding what to plant,

consider what you eat and how

much produce the household con-

sumes, then choose vegetables that

fit with your diet. Some vegetables,

like peppers, tomatoes, eggplant,

and squash, produce throughout the

season. Others, such as carrots and

corn, produce one crop and then

expire. Plan accordingly when you

purchase plants or seeds, as you

want enough food but not so much

that it will go to waste.

Choose three to four different

vegetables and plant them in the

garden. Select varieties that require

similar soil conditions, so that you

can adjust the pH and mix of the soil

accordingly. This will serve as good

practice, particularly the first year of

your garden. After you have mas-

tered the basics, you can branch out

into other produce.

Know when to plant

Many of the foods grown in veg-

etable gardens, including tomatoes

and peppers, are summer vegetables,

which means they reach peak ripe-

ness after the height of the summer

season. Pumpkins, brussel sprouts

and peas are planted to be harvested

later on. These plants may be put in

the ground a little later than others.

It is less expensive to start seed-

lings indoors and then transplant

them to a garden when the time

comes. Seeds can be started three

to four weeks before they would be

put outdoors. Many vegetables are

planted outside in April or May, but

definitely after frost conditions have

waned. Read seed packets to know

exactly when to plant or consult with

the nursery where you purchased

established seedlings. You also can

visit The Garden Helper at www.the-

gardenhelper.com/vegtips to find out

when to plant, seed depth and how

long it takes plants to reach maturity.

Vegetable gardens can become

central components of outdoor

home landscapes. Not only do

gardens add aesthetic appeal, but

also they produce fresh fruits and

vegetables to enjoy throughout the

season.


436 Atwood Avenue, Canston

“We Match All Competitors Advertising”

Monday - Saturday 9:00 am - 10:00 pmSunday 12:00 - 6:00 pm

• Gift Certificates• Holiday Gift Baskets• Fine Wines & Liqueurs• Seasonal Cordials

WINESEMINARS

Every 3rd Thursdayof the month

Great Selection of Fine Cigars,

Lightersand Cutters

Ice cream is synonymous with summer, when rising

temperatures and vacations from school and work call for

some refreshing celebration. Those who want to experi-

ment with homemade ice cream may want to consider the

following recipe for "Dulce de Leche Ice Cream" from Lou

Seibert Pappas' "Ice Creams and Sorbets" (Chronicle Books).

Dulce de Leche Ice Cream

Makes about 1 quart

2 cups half-and-half or milk

4 large egg yolks

1/2 cup sugar

12 ounces butterscotch chips, divided

1 cup heavy whipping cream

1 teaspoon vanilla extract

Prepare a large bowl or pan of ice water.

In the top of a double boiler, heat the half-and-half

over simmering water until steaming. In a bowl, whisk the

egg yolks until blended, then whisk in the sugar. Whisk

in about half of the hot half-and-half and pour the yolk

mixture into the pan of half-and-half. Stir with a silicone

spatula or spoon and cook over simmering water for about

8 minutes. Stir in 1 cup of the chips and continue stir-

ring until blended in and the custard coats the back of

the spatula, about 2 minutes more. Immediately place the

custard pan in the ice bath and stir the custard occasionally

until it cools to room temperature. Transfer to a container

and stir in the cream and vanilla. Cover and refrigerate

until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manu-

facturer's instructions. When the ice cream is almost

frozen, add the remaining 1 cup chips and churn until

blended in, about 15 seconds more. Transfer to a container,

cover and freeze until firm, about 2 hours.

Homemade ice cream

the perfect summer treat


Wines & More of Rhode Island is

a destination for lovers of special-

ized wines and beers, for those who

crave flavor and variety. It is centrally

located in Cranston's Garden City next

to Whole Foods Market.

Over 3000 wines and 2000 beers

and spirits line their shelves. Vintages

from small Italian towns, from the

catacombs of the French countryside,

from the pastures of Patagonia, from

farmers who've had wine fermenting

in their cellars for generations –– the

world waits to be savored.

The Fine Wine wall spans the

length of the 15000 square foot store.

It starts with the collector's corner,

a glass case filled with hard to find

wines. It ends by rounding out the

Western European peninsula with

bottles from Spain and Portugal.

A chainsaw carved,

wooden grizzly bear

guards the Beer Cave at

the back of the store

–– a walk in fridge

where one can

pick up a variety

of cold seasonal

craft beers or a case of commodity

beer like Narragansett, Budweiser,

Corona or Coors.

The shelves and coolers next to

this are the home of their craft beers.

Beer Holders are clipped on the end

of the aisle so patrons can “mix-a-six,”

choosing individual bottles from a

variety which spans from Rhode Is-

land, up and down the east coast, and

across the oceans

to England,

Ireland, and

Germany,

all the

way

out to China.

Educational seminars are hosted

monthly by Alicia Giuffrida, the Fine

Wine Manager and leader of the

store's Wine Consultant team. The

sessions are free to anyone over 21

years of age.

Giuffrida gets into the details of soil

and weather patterns, the wood casks

and storage humidity –– what

Service, Selection & Education


happens to a grape before it can taste like a Chardonnay.

Giuffrida is a CSW, Certified Specialist of Wine, which is the

wine equivalent of being a chef-de-cuisine, having developed

a palate and appreciation for the subtle aromas and senses, a

knowledge of what pairs well with a variety of menus.

She can be found at her post in the center of the store:

The Inner Circle Isle of Fine Wine, where she is ready to as-

sist one in finding just the right flavor for an occasion, and

helping one figure out how much to supply.

Also on hand is Craft Beer Manager Ryan Donaldson

who is an aficionado of craft beers. He tours local breweries

and talks to Brew Masters, smelling hops and tasting barley,

getting a clear idea of a particular beer. Education being a

foundational value at Wines & More, Donaldson hosts his

own seminars about local brewing companies or seasonal

draughts.

Starting soon, for the spirit devotees, will be mixology

workshops where participants learn the chemistry of mak-

ing a beverage tasty.

Anyone interested in trying out what micro-brewers or

small vineyards are crafting should check out this store. It's

like an old fashioned specialty shop, but with a modern day

size and aim.


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

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Contact a Community Representative at

NORTH BAY 401.232.5577

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

PRACTICE SAFESANDWICHES

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

www.sandwichri.com

USE ACONDIMENT!


People take a variety of approach-

es when attempting to lose weight.

Some try fad diets that may or may

not produce results, while others

commit to a daily exercise regimen.

One of the more popular ways

men and women attempt to lose

weight is to cut calories from their

diets. Cutting calories can be an ef-

fective way to shed extra pounds, but

it should be done in a way that does

not compromise your overall health

for the sake of a slimmer waistline.

Any changes adults make to their

diets should be discussed with their

physicians prior to going forward,

but the following are a handful of

healthy ways to cut calories.

* Put away the potato chips. Pota-

to chips are a favorite snack of many

people, but those delicious chips

could be a reason your belt size is

getting bigger. Instead of potato

chips, opt for air-popped popcorn,

which contains roughly one-fourth

the amount of calories as potato

chips. Popcorn also is a whole grain,

which means you'll be adding fiber,

minerals and vitamins to your diet

while decreasing your caloric intake.

* Add healthy flavor to your pasta.

Perhaps because it's become in-

creasingly available in recent years,

whole grain pasta has risen in popu-

larity. But men and women looking

to cut calories can go even further

when cooking up some pasta for

dinner. When making whole grain

pasta, cook about half the amount

you normally would, and then add

fresh or even frozen vegetables to

the mix. Reducing the amount of

pasta will reduce the amount of

calories you consume, and the vege-

tables will add nutrients to your diet.

Another way to cut calories from

your favorite pasta dishes is to leave

the parmesan cheese on the side-

line. Parmesan cheese can be loaded

with in calories, and the vegetables

should add all the flavor you need.

* Choose the right condiment for

your sandwich. Many people love

a good deli sandwich slathered in

mayonnaise. But while that sand-

wich might be delicious, that mayo

could be adding a significant num-

ber of calories to your meal. One

tablespoon of mayonnaise can have

as many as 57 calories, while an al-

ternative like mustard can be just as

flavorful while containing far fewer

calories.

* Say "so long" to soft drinks. Per-

haps no method to cutting calories

is more effective for soft drink lovers

than cutting soft drinks from their

diets. Sugary beverages are not only

loaded with calories, but such drinks

offset the body's blood sugar, in-

creasing appetite as a result. Instead

of reaching for a soft drink at the

convenience store or at home, try

water. It's a much healthier alterna-

tive, and it's sure to help you achieve

a slimmer waistline.

* Don't forget to eat fruit. Fruit is

not just a fresh and delicious snack,

it's also a fiber- and antioxidant-

rich and low-calorie alternative to

more popular snack foods. Straw-

berries are a popular fruit, and men

and women might be surprised to

learn that a pound of strawberries

contains nearly the same amount

of calories as a half-cup of vanilla

ice cream. When eating breakfast

in the morning, add some fruit to

your cereal or oatmeal. Allowing the

fruit to occupy some of the space

that would otherwise be occupied

by more cereal or oatmeal will lower

your caloric intake while adding fiber

and antioxidants to your diet. When

choosing fruits, opt for fresh instead

of dried fruit. Sugar and calories are

much more concentrated in dried

fruits than fresh fruits, so choose

fresh fruits whenever possible.

in simple wayscaloriescut


By Karen Zangari, Registered Dietitian

Make no bones about it – osteoporosis is a serious condition.

The National Osteoporosis Foundation estimates that over

40 million Americans have either osteoporosis, which means

“porous bones” or osteopenia, which is reduced bone mass or

pre-osteoporosis. This “thinning of the bones” leads to a more

fragile bone structure that can increase your risk of fractures.

You may not know this, but bones are living tissue, and a

percentage of our existing bone is always being broken down

and replaced by new bone. We need enough calcium and

Vitamin D, which helps the body absorb calcium, along with

exercise, to help keep the bone structure strong.

Bone density builds during childhood, peaking at around age

25. The Institute of Medicine of the National Academies recom-

mends that adequate intake of calcium is necessary in children

and adolescents to promote the development of peak bone

mass and help prevent fractures and osteoporosis later in life.

Factors increasing your risk of developing osteoporosis:

Female gender

• Inadequate intake of calcium and Vitamin D

• Smoking

• Excessive alcohol intake

• Genetics – European or Asian ancestors, or a family history

of osteoporosis

• Being thin, having a small body frame

• Menopause – a drop in estrogen in women

• Decreased testosterone in men

• Lack of physical activity

• Long-term use of corticosteroids

Recommendations:

• Consume a balanced diet rich in calcium and vitamin D,

with supplementation if needed.

• Be physically active, with weight-bearing and resistance-

training exercises.

• Stop smoking.

• Decrease excessive alcohol intake.

How much calcium and vitamin D* are needed daily for

good health?

OsteoporosisMake no bones

about it

DePetrillo’sPizza & Bakery

401-568-4700Glocester, RI

401-231-4600Smithfield, RI

Order today for graduation or your summer gathering!

Place your order today!


• Children 1-3 years: 700 mg of calcium and 600 IUs of

Vitamin D.

• Children 4-8 years: 1,000 mg of calcium and 600 IUs of

Vitamin D.

• Children 9-18: 1,300 mg of calcium and 600 IUs of Vita-

min D.

• Adults under 50: 1,000 mg of calcium and 600 IUs of

Vitamin D.

• Men aged 51-70: 1,000 mg of calcium and 600 IUs of

Vitamin D.

• Women aged 51-70: 1,200 mg of calcium and 600 IUs of

Vitamin D.

• All adults over 70: 1,200 mg calcium and 800 IUs of Vita-

min D.

(*Institute of Medicine of the National Academies)

Calcium

Food Amount Content (mg)

Milk:

Skim 8 ounces 302

Whole 8 ounces 291

Soymilk, fortified 8 ounces 300

Condensed Milk 8 ounces 184

Yogurt:

Plain nonfat 8 ounces 452

Plain lowfat 8 ounces 415

Fruit lowfat 8 ounces 315

Cheese:

Ricotta part skim ½ cup 337

Swiss 1 ounce 219

Light Mozzarella ¼ cup 200

American 1 slice 150

Feta 1 ounce 140

Cottage Cheese 1% 1/2 cup 69

Fish and Shellfish:

Sardines canned in

oil, drained, with bone 12 fish 372

Salmon pink, canned

with bone 3 ounces 181

Oysters raw 18 medium 104

Vegetables:

Frozen Collards boiled 1 cup 358

Cooked Spinach

from raw 1 cup 244

Turnip boiled from raw 1 cup 200

Calcium

Food Amount Content (mg)

White Beans

boiled from raw 1 cup 161

Bok choy raw 1 cup 74

Broccoli cooked,

drained, from raw 1 cup 72

If you can’t consume enough calcium from foods you may

need to take a supplement. If so, check the supplement label

to see how much “elemental” or actual calcium it contains.

Calcium is best absorbed in amounts of 500-600 mg or less.

Keep in mind that if you use both calcium supplements and

foods fortified with calcium, you don’t want to exceed the daily

Tolerable Upper Levels for calcium:

• 1-8 year olds: 2,500 mg

• 9-18 year olds: 3,000 mg

• 19-50 year olds: 2,500 mg

• 51 years plus: 2,000 mg

Where is Vitamin D found?

Very few foods naturally contain vitamin D. It is found in

cod liver oil, where 1 tablespoon provides 1,360 IU Vitamin

D; swordfish, where 3 ounces provide 566 IU Vitamin D; and

sockeye salmon, where 3 ounces (cooked) provide 447 IU of

Vitamin D.

Fortified foods, however, provide most of the vitamin D

Americans consume.

Some of your vitamin D needs can be met through

exposure to sunlight. Ultraviolet rays from the sun help to

convert pre-vitamin D in your skin to a more active form.

However, the risk of developing skin cancer from sun

exposure, the part of the country where you live, and how

much sun you get year-round are all factors to consider

when considering the sun for help with getting more

vitamin D.

If your lab work shows low vitamin D levels, your doc-

tor may prescribe additional supplemental vitamin D to help

restore your blood values to a normal level.

Consult with your health care provider or pharmacist about

possible interactions between prescriptions or over-the-coun-

ter medications and dietary supplements.

Here’s to strong bones!

Karen Zangari, RD, has been a Registered Dietitian for over

20 years. You can hear her on her radio show, “Food First” on

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

at www.onworldwide.com. She also provides medical nutrition

counseling at Healthway RI, which has locations in Cranston

and Greenville, RI, 401-228-6010.


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

Could any food be as simplistic and delicious at the

same time as a patty of beef on top of a crusty bun, served

with lettuce, tomato and your choice of condiments?

Burgers are the go-to item for barbecues, campouts, fast-

food meals, and late night trips to the diner. A juicy burger

can satisfy so many cravings in one sitting.

If ever there was a recipe to master, it would be grilling

the perfect burger. Though barbecued burgers may seem

easy to make, all too often burgers are botched by a few

mistakes. But don't worry, burger mastery is within reach if

you follow these simple tips.

* Begin with fresh meat. Freshly ground meat will pro-

duce the best flavor. If you are unsure when the packaged

ground beef was made, ask the butcher or someone in

the meat department of the supermarket to grind you up a

fresh batch. Otherwise, use a food processor or an attach-

ment on a stand mixer to grind the meat yourself.

* Fat has flavor. If you're going to indulge in a burger,

make sure it has a fair amount of fat content. Fat helps keep

the burgers moist and juicy. Make sure the fat content is

about 18 to 20 percent of the mix. This helps to guarantee

flavorful burgers.

* Keep the meat cold. Chilled burger patties will firm

up and hold their shape better during cooking. Leave the

How to grill the

perfect burger


A&J Bakery

1458 Park AvenueCranston

(401) 228-8696www.aandjbakery.net

• Home of the world’s best biscotti

• 100% peanut & tree nut free products

• Nut & gluten free product line

• Nut, egg & dairy free product line

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

pre-made patties in the refrigerator until the last min-

ute. Keep patties on ice if you will be cooking burgers in

batches.

* Don't overhandle the meat. Compressing the meat

and handling it too much can lead to dry, dense burg-

ers. Avoid tough meat by handling it as little as possible.

Keep your hands wet while shaping the patties so they'll

come together easily.

* Oil up the grill. A clean, well-oiled grill prevents

burgers from sticking during cooking.

* Make sure the grill is super-hot. The goal is to cook

burgers over high heat and fast. This is achieved with a

very hot grill. It may only take three to five minutes per

side to cook the burgers, depending on the thickness of

the patty.

* Flip only once. Wait until the burgers have been

grilling for a few minutes and release easily from the

grill grate. Flip them over and allow them to cook a few

minutes more. This helps keep the juices inside the

meat and prevents your burgers from turning into burnt

hockey pucks.

* Resist the urge to squash the burgers. Pushing

down on the burgers with the spatula will only force the

juices out. If you want dry burgers, press them down. If

you want nice, juicy burgers, step away from the spatula.

* Allow the burgers to rest. Take the burgers off the

grill and let them rest for 5 minutes so that all of their

juice redistributes through the patty. Toast your ham-

burger buns and then serve the burgers with your favor-

ite toppings.

Dig in and enjoy your efforts, as well as the compli-

ments from other diners.


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

Atwood Wine & spirits: A family-owned and operated

liquor store that carries a wide range of fine wines. Open

Monday thru Saturday 9:00 am - 10:00 pm and Sunday

12:00 pm - 6:00 pm. 453 Atwood Ave, Cranston, RI 02920

(401) 944-6900 www.atwoodwinespirits.com info@at-

woodwine.com

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

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

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

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


Planning Perfect Parties Christenings, Communions, Showers, Confirmations, Weddings, Rehearsal Dinners & all of your Family Gatherings

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

Wednesdays are

“Cruise Night”With DJ Rich GeorgePrizes will be awarded!

Thursdays Nights areSteak Night

$13.99Pick Your Cut, Topping, Sides

and Soup or Salad!Available For Dine-In Only

Open daily for lunchfree soup station, Monday-Friday,

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

All desserts made on premises

Trivia Nights Tuesdays 7:00 - 9:00 pm

JOHNsTON

Ocean state sandwich Company: Proudly serving

fresh locally made sandwiches, soups, and salads as well

as delicious catering offerings. Open Monday thru Friday

10:00 am - 6:00 pm and Saturday 10:00 am - 3:00 pm.

1345 Hartford Ave, Johnston, RI 02919 (401) 282-6772

www.sandwichri.com

LINCOLN

Hercules Pizza Works: A local favorite known for fresh

breads, pastries, pies, pizza, homemade specialty cakes

and espresso to go. Open Monday thru Saturday 11:00

am - 10:00 pm and Sunday 12:00 pm - 9:00 pm. 1525

Old Louisquisset Pike, Lincoln, RI 02865 (401) 724-2320

PROVIDENCE

Caserta Pizzeria: Pizza made fresh daily from only the

finest ingredients. Open Tuesday thru Thursday 9:30 am

– 10:00 pm, Sunday 9:30 am – 10:00 pm and Friday and

Saturday 9:30 am – 11:00 pm. 121 Spruce St, Providence,

RI 02903 (401) 621-3618 www.casertapizza.com

sMITHFIELD

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.


BreakfastMexican Omelet • Italian Omelet • Fresh Basil and • Tomato Omelet • Hash and Eggs

Steak and Eggs • Texas French Toast Pancakes • Eggs Benedict • Eggs Florentine

Daily lunch & Dinner specialsMeatloaf Dinner • Shepherd’s Pie • Homemade Chicken Pot Pie • Hot Open Roast Beef Dinner Grilled Marinated Chicken

Real Turkey Dinner (Thursday) Fish & Chips (Wed and Fri) • Pasta Specials

350 Atwood Avenue, Cranston 942-9534 HOURS: 6 am - 8 pm Monday - Friday, 6:30 am - 2 pm Saturday, Sunday 7 am - LATE NIGHT

Friday & Saturday 11 pm - 3:30 am

Celebrating 28 yrs! Come in and see our new look!

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

401.349.3888Open 7 days

Patio Now Open

Premier place for lunch, dinner, drinks and an

all around good time!

WEDNESDAY NIGHTLADIES NIGHT$2 off glasses of wine$5 Cosmos$5 Sangrias


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!

Thursdays 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! •


Shop

Enjoy

Dine

taste rhode island magazine - june 2014

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