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Rhode Island Summer: Beaches and Ice Cream

This little ice cream shop on Succotash Road is the perfect post-beach stop.

Basically in my opinion any day is a “10” if it involves swimming and ice cream.  Happily this weekend consisted of quite a lot of both.  (Note: I’m not opposed to more than one ice cream in a day if there’s also more than one swim in a day).  But the most pleasant surprise was the soft serve at the new ice cream shop at Lockwoods Marina where we stopped after a few hours at the East Matunuck State Beach in South Kingston.

Of course, it’s hard to imagine a soft serve that tops Frosty Freez in Middletown, RI, and this one certainly doesn’t. Still most soft serve is simply terrible, tasting more like dyed ice than something deserving of the name ice cream.  But the soft serve at this new little shop, located on Succotash Road next to Capt’n Jack’s, had a surprisingly creamy, smooth consistency with good flavor.  If you’re not into soft serve, they also serve up homemade hard ice cream and yogurt, many with cryptic names like Mushy’s Monsta Mix and Mo’s Moose Tracks, but the cheerful staff can offer an explanation or even a taste.  They also have a man-made fish pond outside over which the kids love to dangle their dripping cones.  It’s the perfect treat, and if you’ve just come from a swim at the beach, you’ll have earned the calories.

Scarborough State Beach drew crowds as early as Memorial Day this year.

Rhode Island State Beaches

In 2010, the annual parking pass inclusive for all seven of the RI state beaches costs $30 for residents.  Day rates for residents run $6-7/day.

East Matunuck State Beach (mentioned above)
The walk into the water is a tad rocky and the sand isn’t as soft as some of the other state beaches, but it’s quite popular with families and is an easy walk to the beach from the parking lot.
950 Succotash Road
South Kingston, Rhode Island
www.riparks.com/eastmatunuck.htm

Burlingame State Park & Beach
Sanctuary RD. (Route 1)
Charlestown, Rhode Island
www.riparks.com/burlingastatepark.htm

Charlestown Beach & Camp
Charlestown, Rhode Island
www.riparks.com/charlesbreach.htm

Fort Adams State Park & Beach
I guess this is technically a beach but it’s so tiny it doesn’t really feel like one. Most of Fort Adams State Park, which is gorgeous, dangles over rocky cliffs. You can also rent a boat from Sail Newport here. As for the beach part, there’s a small roped off area that has calm water for swimming. It’s definitely popular with families.
Harrison Avenue
Newport, RI, 02840
www.riparks.com/fortadams.htm

Goddard Memorial State Park & Beach
1095 Ives Road
Warwick, Rhode Island
www.riparks.com/goddard.htm

Misquamicut State Beach
Arguably, Westerly boasts some of the best beaches in the state. This one has over a half mile of coast. Hence, it’s one of the most popular and tends to fill up on nice weekends.
257 Atlantic Avenue
Westerly, Rhode Island
www.riparks.com/misquamicut.htm

Roger Wheeler State Beach
This beach (known to locals as Sand Hill Cove Beach) has calmer waves due to the breakwaters that protect it from the open ocean. Not surprisingly, it’s more popular with families or anyone looking for a more relaxed ocean swim. You certainly won’t see any surfers here, although there are still a few eager boogie-boarders.
100 Sand Hill Cove Road
Narragansett, Rhode Island
www.riparks.com/wheeler.htm

Salty Brine State Beach
On the same strip of land as Roger Wheeler, the Salty Brine is also protected by the breakwaters. The downsides: it’s a smaller beach than Roger Wheeler and is closer to the boats at Galilee (and thus any oil or other substances that might come with them). The upside: the town of Galilee is only a few steps away, which means a much tastier lunch or dinner than the typical greasy beach stand.
254 Great Road
Narragansett, Rhode Island
www.riparks.com/saltybrine.htm

Scarborough State Beach – North & South
This is a picture-perfect beach with soft sand across a wide beach and clear water. It definitely gets crowded and is quite popular with the youts (i.e. teenagers) so it’s a bit harder to keep track of kids especially when you nod off. On one visit, we heard three announcements for lost kids in a two-hour period. There is abundant parking at these beaches, so on a crowded day you’ll still find a spot in the auxiliary lot but it’s quite a hike.
870 and 970 Ocean Road
Narragansett, Rhode Island
www.riparks.com/scarborough.htm

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OM Kids Yoga in the Park

Kids enjoy a group yoga class at Brown Street Park.

If you think a 3-year-old is too young for yoga, think again.  I sat amazed as I watched about a dozen children remain fairly focused while they chanted “om” and assumed a variety of positions on their yoga mats.  Led by Elyse Rotondo who will be opening up her own yoga studio in the next few months, the class is a fun and gentle introduction to yoga for kids.  And it’s free.

Yoga teaches the kids how to focus, stretch and relax.

Yoga Instructor Elyse Rotondo
erotondo@mac.com

Brown Street Park
Brown Street between Creighton and Halsey Streets
Providence, RI
www.friendsofbrownstreetpark.org

Note: Since this post, Om Kids Yoga Studio has opened in Pawtucket:

Om Kids Yoga Studio
Hope Artiste Village
999 Main Street
Suite 702
Pawtucket, RI
www.omkidsyogacenter.com

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Rhode Island Rye

Rhode Island Rye supports a local farm, a local mill and a local bakery. And it tastes good, too.

I’ll admit that I’m not as much of a bread connoisseur as an ice cream one. Still, there are quite a few reasons to be impressed by Seven Stars Bakery’s addition of the Rhode Island Rye loaf. Modeled after a dense, moist German Vollkornbrot, the loaf weighs more than it looks. Sliced thin and toasted with some salted butter or Farmstead cheese, it offers a rich, complex flavor.  According to the bakery, it can last for several weeks when kept sealed in plastic.

But my favorite feature of this bread is that it’s home grown. The rye is grown on Schartner’s Farm in Exeter, RI then ground using traditional stone milling at Kenyon’s Grist Mill in Usquepaug, RI. The resulting flour becomes the star ingredient (along with RI rye berries, water, salt and yeast) in the official Rhode Island Rye bread.  Buy the loaves at Seven Stars Bakery locations and their farmer’s market stands.

Schartner’s Farm
Route 2 and 1 Arnold Place
Exeter, RI

Kenyon’s Grist Mill
Usquepaug, RI
www.kenyonsgristmill.com

Seven Stars Bakery
Providence & East Providence, RI
www.sevenstarsbakery.com

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Moondust Macarons

Crispy outside and soft inside, these macarons deserve their name.

I often wonder why so many of the tasty treats I’ve discovered in France seem to be either nowhere to be found back home or even worse, simply not so tasty.

That can no longer be said to be true of the macaron thanks to 2009 Bryant University graduate Stephen Fitch. He discovered the cookie during his study abroad in Paris and returned obsessed with the task of recreating what he calls this “culinary phenomena” in Rhode Island. His countless hours of baking and tasting have resulted in the Moondust Macarons collection of flavors (pistachio, lemon, coffee, chocolate, raspberry, and vanilla). Taste for yourself this Saturday at Providence Open Market at Lippitt Park. They are also sold at Eastside Market and through their website.

Moondust Macarons has a stand at Providence Open Market.

Moondust Macarons
www.moondustmacarons.com

Providence Open Market
Lippitt Park
Hope Street
Providence, RI
on Saturday, June 19, 2010
www.providenceopenmarket.com

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Gray’s Ice Cream: Coffee Chip

A cup of coffee chip at Gray's Ice Cream.

After last fall’s botched attempt to try Gray’s Ice Cream, I decided to give it another try this spring. Their Bristol location officially opened for the season on May 8, and I arrived the next day despite the cold and windy weather. I had to sit in my car waiting for them to open for the day, since apparently they don’t expect people to want ice cream before noon.

I tried their chocolate, which was quite tasty — more of a light malt chocolate than a rich dark flavor. But I ultimately opted for their coffee chip since the coffee is their specialty, along with a scoop of regular chocolate chip for comparison. The woman working there told me they had just brought in the batch of coffee chip that day, and you could tell — the texture was perfectly soft and creamy. I guess ice cream is more like bagels than I thought — the fresher, the better. The chocolate chip was fine, but nothing special. Overall, it’s no Handel’s, but it’s a much shorter drive to Bristol than Ohio, and that’s not to be overlooked.

Gray’s Ice Cream
16 East Road
Tiverton, RI 02878

259 Thames Street
Bristol, RI 02809

www.graysicecream.com

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RISD Art Sale

There was ideal weather for an outdoor art show this past Saturday.

This past Saturday, the RISD Alumni Spring Art Sale brought together dozens of artists for an outdoor showcase of paintings, photographs, glass and ceramics, jewelry, and clothing. Although many of the artists are local, the alumni come from all over the world to sell their art at the RISD sales. As you browse through the diverse collection, you might find some unique gifts — or like us, something for yourself. We purchased from three local artists — a collage from Carolina Arentsen, two small original paintings from Ann Rozhon, and a sketch from RISD student Jesen Tanadi (as part of the student art silent auction).

If you missed the sale, catch the next one — there’s three in Providence each year.

Upcoming Rhode Island School of Design Art Sales:

Alumni & Student Fall Art Sale 2010
on October 9, 2010 from 10am-4pm
on Benefit Street (rain or shine)

Alumni Holiday Art Sale 2010
on December 4, 2010 from 10am-5pm,
at Rhode Island Convention Center

For more information: www.risd.edu/alumni_sale.cfm

Related Artists:

Carolina Arentsen
www.hintstudio.com

Ann Rozhon
www.annrozhon.com

Jesen Tanadi
http://jesen-tanadi.com

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The Giant Meatball of Federal Hill

Polpette Grande, the Giant Meatball, at Siena Restaurant on Atwells Ave.

As a pisan, I love Federal Hill.  I love the little start-up espresso shops, the abundance of Italian grocery items at Venda Ravioli, and the tasty treats at Pastiche. But perhaps most of all, I love the giant meatball, or as they say in Italian “Polpette Grande.” This appetizer at Siena Restaurant on Atwells Ave consists of an enormous meatball made from ground sirloin, veal and pork, topped with San Marzano marinara and a large scoop of a homemade ricotta cheese. My phone camera photo truly doesn’t do it justice — you’ll have to go and see (and taste) for yourself. Overall, the food at Siena is quite good. But it’s that giant meatball that keeps me coming back.

Siena Restaurant
238 Atwells Avenue
Providence, RI
(401) 521-3311
or
5600 Post Road
East Greenwich, RI
(401) 885-8850
www.sienari.com

Venda Ravioli
265 Atwells Avenue
Providence RI 02903
401-421-9105
www.vendaravioli.com

Pastiche Fine Desserts
92 Spruce Street
Providence, RI
(401) 861-5190
www.pastichefinedesserts.com‎

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A Hunt for the Best Bagel

The best RI bagel I've had comes from Bagel Gourmet.

Having grown up in New York City, I have fairly high standards for my bagels. To me, a proper bagel is one hot out of the oven from H&H Bagels and preferably eaten on the way to a relaxing stroll through Central Park. So when I woke up Saturday morning craving a bagel, I woke up with a mission.

I already knew that Bagel Ole on Thayer didn’t cut it, and although I do love the seeded bagels at Olga’s, they’re really not bagels in my opinion, but a tasty bread in the shape of a bagel.

Awhile back, we had read that the supposedly amazing Barneys Bagels (since closed) has been reincarnated through Palmeri’s Bakery. We had gotten these once before, but I couldn’t quite remember how they ranked, so we started there. I’m sorry to report the bagels were way too thin and dry (more like a piece of toast than the soft, doughy bagel I was hankering for) with a stingy amount of cream cheese. Time to move on. (As an aside, their challah bread, on the other hand, is absolute perfection).

Bagel Gourmet offers a selection of bagels baked fresh daily on the premises.

After my half-eaten attempt, we headed over to Bagel Gourmet on the East Side. This place is beyond unassuming — a dated sign hangs over their tiny shop in a mini strip-mall. But when I walked in, I could smell the bagels — mmm. Then I placed the same order — everything bagel toasted with cream cheese. When I got to the car to unwrap my prize, I was pleasantly surprised — a soft airy center with a chewy outside (and slathered in cream cheese).

No, it’s not H&H. However, to be fair, I’ll have to show up at Bagel Gourmet at 6 am when the bagels come out of the oven, since for optimal deliciousness, a bagel’s half-life is only a half hour. Which is why it doesn’t even pay to have bagels to shipped from H&H. Not to mention, when a ‘wooly’ strikes, even next day delivery isn’t soon enough.

Bagel Gourmet
250 Brook Street
Providence, RI 02906
(401) 453-5560

Palmieri’s Bakery
147 Ridge St
Providence, RI 02909
(401) 831-9145

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2010 Cochon 555: Our Prince of Porc Still Reigns

Providence Chef Matt Jennings takes home the prize from the Boston Cochon 555 for his Pig Mac.

On paper, Cochon 555 sounds like a divine night — five talented chefs create five pork dishes each while five vineyards provide a selection of accompanying wines. In reality, it felt a bit more like a mess hall as hoards of people in a tight space competed for a sliver of a table to set their plates while they stood and ate their food — that is, after they’d waited in line for fifteen minutes to get that mini-plate of food.

Why do I have the funny feeling that most of these people's tickets were comped?

Of course, the food is the star attraction here. Geoff thought that the cured porks and homemade hams were top-notch — my particular favorite was the pork jerky from Clink. Pulled pork sandwiches and a pork consommé were tasty but nothing new; more impressive was Toro’s pork skin chili (delicious despite how it sounds). Some of the dishes seemed rushed in the face of demanding crowds — Clink’s steamed pork dumplings needed a bit more steam and Craigie on Main’s pork skin wrap was slopped together making for too fatty of a bite. Ultimately Providence Chef Matt Jennings took home the prize for his perfectly conceived Pig Mac with a side of salt and vinegar fried pork skins and a pork rice crispy treat (also delicious despite how it sounds).

I did find the voting method quite odd for an event of this stature. Rather than one ballot per person, they use the “honor system” leaving piles of cards by the ballot box. That may work in Massachusetts, folks, but here in Rhode Island, corruption is a pastime. Nevertheless, I voted for Matt’s Pig Mac (once) and so did Geoff, and it wasn’t only because we wanted Rhode Island to win, but because it was actually the best. And because he kept it simple, he was able to keep up with the demand and prevent long lines at his table.

So here’s to our very own Prince of Porc for his well-deserved second year reign.

Cochon 555
2010 Competitors:
Tony Maws – Craigie on Main
Jamie Bissonette – Toro
Matthew Jennings – Farmstead
Barry Maiden – Hungry Mother
Joseph Margate – Clink
www.cochon555.com

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South Kingston Winter Farmers’ Market

A variety of crunchy apples from Hill Orchards are available year-round at the market.

Next weekend will be the final weekend for the South Kingston Winter Farmers’ Market. A down-home version of the Pawtucket Winter Farmers’ Market, the South Kingston Winter Farmers’ Market features a modest selection of farms, but certainly enough to buy the wintertime basics — eggs, root vegetables, lettuces, apples, jams, sausages, cheeses, meats — and even a few potted herbs and flowers for building your garden. On our visit, we only had about $25 in cash which didn’t seem like much, but it stretched pretty far, enough to buy some homemade johnny cakes, pizza strips from Palmieri’s Bakery, eight apples from Hill Orchards, a bag of spring lettuce, some popcorn and even some homemade shea butter lotion for $15.

You can't go wrong with fresh, local eggs.

Despite the fact that I actually saw snow fall on Friday, spring has technically arrived, and in just a few short months, we’ll be coming upon the summer markets season with several dozen to choose from across the state. But I will miss the winter markets a bit. I’ve loved discovering such incredible bounty from our local farms in the midst of winter — from baby pea greens to tasty crisp carrots. As for the snow, that I won’t miss at all.

South Kingston Winter Farmers’ Market
Saturdays 10 am -2 pm through April 4, 2010
Peacedale Mill Complex
1425 Kingstown Rd
South Kingston, RI
www.farmfresh.org/food/farmersmarkets_details.php?market=382

For a list of all farmers’ markets in Rhode Island, view Farm Fresh RI.