"In light of our mission to support local artists and entrepreneurs, we look to our local New England farms and food artisans to provide the quality ingredients for our cuisine," said Cheryl Kaminsky, communications director.

"All of our menu items are created using the freshest local ingredients available and as the seasons change our daily specials and menu also change to reflect what is in season."

Guy Michaud, formerly of Napa Valley Grille, is the manager and Justin Earsing is the new chef. He specializes in vegetarian dishes and comes from the Local 121 kitchen on Washington Street.

For every chicken or pork dish, there is a vegetarian option. For example, there is a roasted chicken sandwich as well as a grilled cheese and ham one. But there is also a grilled seitan with spicy tomato chutney sandwich and tandori tofu with mango spread.

AS220's restaurant also provides three six month positions at a time for youth involved in the Broad Street Studio program and/or the RI Training School's culinary arts program.

The restaurant replaces the Taqueria Pacifica. The kitchen has been updated and the restaurant painted.

Hours are Mon-Thurs 11-10, Fri-Sat 11-11
Phone: 401-831-FOOD (3663)

Any Marchesi di Barolo wines purchased the evening of the tasting will be discounted 15 percent off the list price.

The Marchesi di Barolo estate encompasses approximately 100 acres of vineyard in the Langhe - some of the finest in Piedmont. The cellars are located in the village of Barolo, overlooking the Renaissance castle of the Marquis Falletti. Distributed in over 45 markets, the Abbona's have won many awards.

This culinary competition is being called a Super Chef Battle. It includes the chefs being greeted to the White House by First Lady Michelle Obama.

The big three are joined by White House Executive Chef Cristeta Comerford to receive their challenge which is to create a meal for America using the White House Kitchen Garden's produce as their secret ingredients.

A little about the beer: it's 5.5% alcohol and made with Light Munich, Dark Munich, and Vienna malts; bittered with Northern Brewers and Tettnanger hops.

Next up from Narragansett is a porter. Stay tuned.

It is the world's largest Latin American chicken restaurant chain and Guatemalan-based and I wanted to learn more about this first Rhode Island franchise. The most recent missive from the company said there was such traffic through drive thru this weekend, they had to shut it down.

My report: The drive-thru is crazy slow as you would expect with any new restaurant. But I was only behind one car at just before 5 p.m.

As for the food, the side dishes are outstanding. I tried the Campero beans which were blended with bits of bacon and veggies and a meal in itself. The Campero rice was also outstanding with peas and carrots and spices mild yet pleasing.

The fried chicken is a great cut above what we are used to here in America. The flavor is layered and the breading, that's hand-breading, minimal. It's slowly pressure-cooked without trans-fats and there's very little grease left behind and no trans fats. Moist and meaty to be sure.

I'll try the grilled chicken next time. That is marinated for 12 hours before cooking.

The food is not inexpensive. An eight piece meal with dark meat (4 drumsticks and 4 thighs) cost $18.99 (more than for white meat) and included the two sides and rolls or torillas. I asked for tortillas and got the rolls but it was okay.

A kids meal of two chicken strips, with the same wonderful seasoning, includes a small fry and soda and costs $3.39.

The bargain of the place was a good size Caesar Salad for a mere $2.19.

Founded in 1971 by the Gutierrez family in Guatemala, Pollo Campero opened its first United States restaurant in Los Angeles in April 2002. Campero USA Corporation headquarters are in Dallas, Texas.

He bought the restaurant at 441 Forge Rd., East Greenwich five years ago from Rose Farina. She opened Conversations after closing the Golden Lantern, restaurant to the stars who appeared at the Warwick Musical Theater.

Business has been off, Guercia said.

"The economy caught up to me, especially with all the competition," he said.

He didn't want his customers to show up and find a locked door with no explanation.

If you want to send good wishes, (401) 884-5868.

It is known for its pressure-cooked, grilled and fried chicken and Latin side dishes including beans, rice, yucca fries and sweet plantains. Latin flavored drinks include horchata, made from nuts, cinnamon and rice, and tamarindo, made with fresh tamarind fruit. French fries and mashed potatoes are also on the menu.

The fast food restaurant is the world's largest Latin American chicken restaurant chain and Guatemalan-based. The East Providence restaurant is owned by Chair 5, a Wellesley, Mass.-based restaurant corporation who holds local franchise rights.

Pollo Campero is a family dining restaurant chain that offers a choice of sit-down table service, take-out, drive-thru and delivery services. A staff ambassador - as opposed to a waiter - visits each table personally to welcome guests, offer condiments, and serve after-dinner mints.

Pollo Campero, which means "chicken from the country", has developed a following and after opening in Chelsea, Mass. experienced lines that required street closings due to the number of customers trying to get a taste of the chicken.

Founded in 1971 by the Gutierrez family in Guatemala, Pollo Campero opened its first United States restaurant in Los Angeles in April 2002. Campero USA Corporation headquarters are in Dallas, Texas.

I know I'm not the only one with these stories. Share yours with me and we'll raise everyone's holiday spirit by sharing a laugh or two.

Flynn is an expert in the field of nutrition. An assistant professor at Brown University Medical School and chief research dietitian at The Miriam Hospital,
her main research interest is in how food will affect health.
Dr. Flynn has authored more than 20 scholarly articles and
abstracts and is co‑author of the book, Low Fat Lies, High
Fat Frauds and the Healthiest Diet in the World.

What does "no-sugar-added" mean?

In this context, "sugar" is a food science term for carbohydrate - not just the sugar (sucrose) derived from sugar cane and sugar beets. The only carbohydrates present in a no-sugar-added food are those that occur naturally in the products' ingredients. For example, milk is a natural source of carbohydrates - as are bread, pasta, etc.



Are no-sugar-added foods sugar-free?

It's possible for a no-sugar-added food to be sugar-free. But most have ingredients with naturally occurring carbohydrates. That's why they're labeled "no‑sugar-added" instead of "sugar-free." 



Are no-sugar-added foods low in calories?

Most no-sugar-added foods have fewer calories than their regular sugar counterparts, but they are not necessarily low in calories. A healthy diet requires moderation, and that's true of no-sugar-added foods too.

Who are "no-sugar-added" foods for?

Most no-sugar-added foods were created for diabetics, who have to regulate the carbohydrates in their diets. Diabetics need a diet that is balanced, varied and tracks carbohydrates consumed. If that sounds like a healthy food plan for the rest of us, you're right. One-third of adults in the U.S. are overweight and/or have "metabolic syndrome," a condition of insulin resistance and abdominal obesity. So no-sugar-added foods can benefit almost all of us. 



Is lower sugar/carbohydrate intake beneficial as we age?

Most people need fewer calories to maintain weight as they age. It is thought that the current obesity epidemic is the result of as little as an extra 100 calories a day. Any food that helps decrease calorie intake should help control body weight as we get older. 



Do no-sugar-added foods contain sugar substitutes?

That depends on the food. Some contain familiar sugar substitutes like NutraSweet or Splenda. Others may include "sugar alcohols" like maltitol. Derived from natural grains, maltitol has 75% to 90% of the sweetness of sugar, fewer calories, and does not promote tooth decay. As a natural grain, it also contains fiber, which is more slowly absorbed. It does not turn into glucose, so it doesn't raise blood sugar levels.



Are no-sugar-added foods fat-free?

That depends on the particular food. But no-sugar-added foods are not necessarily fat-free. And in my opinion, that's a good thing.



Are you saying that fatty foods are good for you?

I'm saying that a little fat - the right fat - is a good thing. In fact, it's important to get a healthy fat at every meal. Fats slow down the absorption of foods in your stomach, so you feel fuller longer. This will help you avoid cravings between meals. Ironically, fat-free foods often help make us fat - because they're not as satisfying.



What about trans fats?

Trans fats - also known as partially hydrogenated oils - are commercially made fats. They are foreign to the body and related to just about every disease. You should avoid trans fats, especially if you're trying to make a healthier, no-sugar-added food choice.



Why do we crave sweets?

Human beings inherently like sweet, fatty foods. We see this in virtually every culture around the world. Sweets are pleasurable. They release chemicals in our brains that make us feel good.



What about studies that say that chocolate, particularly dark chocolate, is good for you?

The health benefits of dark chocolate are well publicized. It's certainly better than pure sugar candy. Cocoa is plant-derived, just like fruits and vegetables, and contains potent antioxidants. Cocoa also contains phenylethylamine, which elevates mood.

Dark chocolate contains more cocoa than other forms of chocolate, so it's the healthier choice. Still, you have to eat a lot to get the full health benefits. And unfortunately, chocolate has calories. So a no-sugar-added chocolate is a better choice for most people. 



So can you eat chocolate everyday?

Some people can eat a little chocolate every day. But when you always reward yourself with a sweet flavor, the desire for more sweets can mushroom out of control. You begin to crave it more often. If you love chocolate, treat yourself to an ounce or two a couple of times a week. But do it right. Choose a good one. I find that European chocolate has better flavor. It may cost a little more, but it's a better treat. You'll be more satisfied, and you'll eat less.



What about no-sugar-added chocolate?

The same theory applies to no-sugar-added chocolate. However, it usually has fewer calories, which is appealing to - and healthier for - many people. Still, choose one that tastes great. You want to be able to savor an ounce or two - really enjoy the rich taste - and feel satisfied. After all, you're eating chocolate. The point is to indulge a little, so you don't end up indulging a lot.

The winner takes home a $10,000 grand prize. Each semifinalist is guaranteed a $100 prize. Four finalists will win $500.

Christina Dierssen of Newport will make Gluten-free Red-and-Black Blinis in the breakfast/brunch category. Rhonda L. Kyle of North Scituate will make Ocean State Squid Chowder in the soup/chowder class. Mary Jo Fletcher LaRocco of North Kingstown competes in the appetizer/side dish category with Pecan-Crusted Chicken Fingers with sweet and tangy cherry mustard dipping sauce. Robin Haas of Cranston competes against other lunch/dinner dishes with Orange Chipotle Chicken Tortellini Salad. Valerie Szlatenyi of Wakefield makes a dessert of Eggnog Tapioca Pie with Mincemeat, Fresh Figs and Ginger Whipped Cream.

Competition begins at 8 a.m. on Sunday, Nov. 1 at Portland's Ocean Gateway terminal. Beginning at that time, one representative from each New England state (six total) will compete in each of the following five categories: breakfast/brunch (8 a.m.), soups/chowders (9:30 a.m.), appetizers/side dishes (11 a.m.), lunch/dinner/entrée (12:30 p.m.), and dessert (2 p.m.). The winner will be named at 8 p.m.

The contestants in each round will have 40 minutes to prepare their dishes. One winner from each category will be chosen to compete in the finals. Judging will take place at the end of each round with the criteria being: taste, presentation/appearance, and creativity/originality.

Proceeds go to the Rhode Island Veterans Home in Bristol; Veterans Affairs Voluntary Service; the US Marines' Toys For Tots program and other programs, said Ray Verno, senior vice-commandant.

Tickets are $10 and kids 6 and under eat free. Tickets will not be sold at the door. Call Joe Chasse (401) 732-6417 or Gary Rodenbaugh at (401) 724-0095.

The Food Network is sending a crew to Brown University next week to film an annual event at the school, the Edible Car Challenge.

Teams comprised of students, faculty and others compete against each other to build a vehicle exclusively out of food and then "race" that vehicle, judged on distance traveled and speed (and one other category).

The event is organized and run by students, through the Society of Women Engineers (SWE).

The six-person crew will film the event for an episode in the Glutton for Punishment program. The show's host, chef Bob Blumer, will build his own car and compete.

The Challenge is Friday, Oct. 30, and up to 20 teams will compete.

Cranberry-Pecan Oatmeal Cookies

1 cup all-purpose flour
1 cup cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3/8 teaspoon ground cloves
3/8 teaspoon allspice
1/2 pound (1 cup) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chopped pecans, toasted
1 1/2 cups old-fashioned rolled oats
1 cup dried cranberries

Preheat the oven to 375°. Line two cookie sheets with parchment paper. Place the cranberries in a small bowl. Sift together the flours, baking soda, salt, cinnamon, cloves, and allspice. Set aside.

Beat together the butter and sugars until creamed. Add the eggs, one at a time, beating after each addition. Beat for 2 or 3 minutes on high until light and fluffy. Add the vanilla. Stir in the sifted dry ingredients and just before they are thoroughly mixed, add the pecans, oats, and cranberries. Stir well to evenly distribute the ingredients.

Spoon heaping tablespoons of the batter onto the prepared cookie sheets, leaving about 1 1/2 inches between the cookies. Flatten slightly with the back of a spoon. Bake for 9 to 12 minutes, until golden brown. Cool a minute or two on the cookie sheet before transferring to a rack to cool completely.
Makes 40 cookies

The Naked Pint: An Unadulterated Guide to Craft Beer looks to be a great guide to the world's microbrews and what to drink with them. There are actually some recipes for the homebrewer too. Written by Christina Perozzi and Hallie Beaune (Nov. 3).

Why Italians Love to Talk about Food (written by Elena Kostioukovitch who lives in Milan) would seem to be a very short book. Answer: They love to eat.

But she's stretched the subject of a food journal through regional cuisines through more than 400 pages. On shelves now.

Then there is My Two-Year Old Eats Octopus by Nancy Tringali Piho. I don't know Piho but I know I don't like her. How could I? I have three teenagers and yes, I'm a food failure as a mother. Two are fussy eaters. So her advice for Raising Children Who Love to Eat Everything is lost on me. On shelves now.

Here's some other news:

King Arthur has just introduced Unbleached Cake Flour Blend in supermarkets. Traditional cake flour is bleached to increase its capacity to hold moisture and bind with fat for moist, tender cakes. The new all-natural unbleached cake flour is the first available and achieves the same result without the use of unnecessary chemicals. Said marketing director Tom Payne, "As experts in the flour category, we spent months testing different varieties of flour and have carefully selected the right blend to offer the best results for baking cakes." The flour is milled from U.S.-grown wheat, is now available in supermarkets nationwide for a suggested retail price of $3.99 for a 2-pound box. The flour is also available through King Arthur Flour - the Baker's Catalogue or online.

This weekend

The North Smithfield Land Trust will hold its annual chowder and clam cake supper on Saturday, October 17, at 5 p.m.at the Primrose Fire Station on Providence Pike. The dinner is $10 and includes chowder, clam cakes, a homemade dessert, and a beverage. Take out is also available. Tickets are available at the door.

Bowen's Wharf Seafood Festival welcomes fall to Newport on Friday and Saturday, Oct. 17 and 18 from 11 a.m. to 5 p.m. rain or shine. There is free admission with food and beverages available for purchase. Fifteen neighboring restaurants and fisherman's associations serve up lobster dinners, clam chowder, stuffed quahogs, clam cakes, shrimp, scallops, raw oysters and clams and landlubber fare for kids. Newport Vineyards and Sam Adams are among the sponsors.

Live music will include blues, folk, R & B, jazz and sea shanties. Café-style seating is set up along the wharf.