taste magazine - september 2014
DESCRIPTION
Rhode Island's food and dining magazine. We highlight all the best local restaurants, pizzerias, dessert, bakeries, delis, bars and pubs. We showcase every culinary delight Rhode Island has to offer.TRANSCRIPT
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
DISTRIBUTIONCGL delivery
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are responsible for any errors in the ad copy. TASTE serves the right to refuse any ad from being published in this
magazine. All information is deemed reliable but not guaranteed. All advertising in this magazine is subject to the Federal Fair Housing Act of 1988 as amended which
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TASTE or any of its content may not be reproduced without the written consent of the publisher.
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 [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
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
$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.
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,
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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