The Providence Journal / Sandor Bodo

Adesso has been reincarnated as Adesso on the Hill and is serving up well-loved dishes.

It's back.

Yes, that means Creste di Gallo, brick oven pizzas, stuffed eggplant, Ron D'Abrosca and everything else diners have missed since Adesso closed in 2005.

Adesso on the Hill is a completely new Providence restaurant with all the old favorites at 139 Acorn St., right behind Tony's Colonial. It's a new building, constructed on the site of the Acorn Social Club, which was torn down in 2008.

Genial general manager Ron D'Abrosca is at the reborn Adesso.

All the line cooks have returned, as did sous chef Kevin Cabral, who is now executive chef. He's cooking all the dishes that made the old Adesso California Café beloved. That includes the restaurant's signature dish, Creste di Gallo, created by the late chef Carmino Micheletti. Creste di Gallo is a pasta dish with grilled chicken, Italian sausage, fire-roasted red and yellow peppers, fresh and sun-dried tomatoes in an espagnole sauce with balsamic vinegar, ale and rosemary.

That dish is the biggest seller since Adesso on the Hill opened at the end of March. Replicating it at home is next to impossible as it is made with veal stock that takes days to create and includes the pasta that resembles the crown of a rooster, which is expensive and not widely available. The second best seller is the homemade gnocchi, potato dumplings, in a pink vodka sauce topped with fresh basil and Parmesan cheese, said D'Abrosca who is the restaurant's financial officer and general manager.

The new restaurant has a dining room and a bar area with tables as well as 14 stools and a bar rail for standing. An outdoor Tuscan beer garden is also planned and will have four or five tables.

There's an open kitchen with brick pizza oven as well as a prep kitchen downstairs.

The menu also includes plenty of fresh salads, seafood including a sesame-crusted tuna with fresh ginger, scallops and salmon. Desserts too, are familiar with cheesecake, biscotti, mascarpone torta, rice pudding, tiramisu and bonbon cake.

Sesame-encrusted tuna with fresh ginger is the kind of dish for which Adesso garnered acclaim.

As they worked on the building, people leaned in the doors and said "So you're back," noted D'Abrosca, the popular face of Adesso from the original restaurant on Cushing Street on College Hill. He was the first general manager.

When Adesso opened in 1986, it offered California cuisine unlike anything else in Rhode Island. Thomas Dahl of Norway was the chef but there was also a decidedly Italian bent added by Micheletti, who died at just 27. The only chef not back is Javalit "Chou" Malakorn who succeeded Dahl when he returned to Norway.

Adesso also was a celebrity favorite. Diana Ross was a regular, along with others notables, many of whom had children attending Brown University. The list includes Dustin Hoffman, Steven Spielberg, Peter Boyle, Morgan Freeman, Joel Gray, Gregory Hines, Mike Farrell, Itzhak Perlman, Dennis Franz, Jane Fonda, Ted Turner, Diane Sawyer, Danny DeVito and Rhea Perlman.

Richard Simmons, the exercise guru, was another regular.

"He would say 'I'm not leaving here until I kiss your big bald head' " laughed D'Abrosca.

Adesso on the Hill has a new/old owner.

Donna Marfeo

She is Donna Marfeo. She decorated the space, inspired by Tuscany, in colors of the sun. Being front and center is a new role for her but she enjoyed selecting all the new things for the restaurant, including the dishes, all in white squares. She's still waiting to select paintings from Federal Hill art galleries for the walls.

Adesso California Cafe filed for bankruptcy in 2005 under owner Blaise Marfeo, Donna's husband. The city Board of Licenses approved the liquor license for Adesso on the Hill for Donna Marfeo, who said she will operate the restaurant with her husband's assistance. He owns the land on which the new Adesso is built. Blaise Marfeo's hospitality career goes back to Anthony's Restaurant in Downtown Providence.

Details

Adesso on the Hill, 139 Acorn St., Providence, (401) 521-0770, Facebook.com/adesso.onthehill. The restaurant is open at 4 p.m.
Monday through Saturday and at 3 p.m. on Sunday. There is valet parking.

gciampa@providencejournal.com  

(401) 277-7266

On Twitter @gailciampa

The Providence Journal / Bob Thayer

Restaurant staff members have reported strange happenings around Tavern on Main and paranormal experts have backed up their claims of a haunted building.

Got ghosts?

The Tavern on Main in Chepachet surely does, according to paranormal experts Thomas D'Agostino and Arlene Nicholson. In fact, D'Agostino says it may be the most haunted restaurant in the state.

So why not work with what you have and create specialty dinners? That is just what tavern owner David Lumnah has done. Anyone can offer a wine dinner, but a Paranormal Dinner? Well you just don't see those too often.

The next one at The Tavern on Main is Tuesday, May 22, at 6:30 p.m. It will be led by D'Agostino and Nicholson, who formed the New England Paranormal United Research Society. D'Agostino is the author of nine books on the subject.

D'Agostino

I attended one such dinner last fall just before Halloween. Not only did I enjoy the tavern's food; I was interested in the paranormal investigation. I'm not saying I'm a believer in ghosts, but I lost a wee bit of my skepticism that night.

The building at 1157 Victory Highway was constructed in the early 1700s and became a tavern later in that century. In the mid-19th century, it became a battleground. Shots were fired through a locked door and the tavern keeper, Jedediah Sprague, was forced into the longtime lodging of state troops seeking to quell Dorr's Rebellion. Led by lawyer Thomas Wilson Dorr, it was a voting-rights movement that sought to replace Rhode Island's Colonial charter with a constitution that would give all male citizens -- immigrants and aristocrats alike -- the right to vote. It was put down.

Whether that battle plays a role in the spirits who remain is anyone's guess.

D'Agostino prefers to focus on the evidence of the paranormal, which includes a video showing an apparition moving from right to left in the dining room. You can see the light change on the wall as it is obscured by the moving figure. Filmed by a student, D'Agostino has been unable to re-create the look of the video or find any evidence that it can be anything but a ghost on the video.

He also tells of many diners who have reported seeing an apparition of a woman in Colonial dress by the same corner dining room table.

Then there are the electronic voice phenomena or EVP in which voices are recorded, but not heard by those in the room at the time. EVPs are part of the tavern's paranormal profile. Other stories include the case of a television flying off a shelf in the bar one night and apparitions of a young boy. Staff members have also reported setting tables and returning to find them moved.

So with tools as simple as cassette recorders and dowsing rods, and some heat sensitive equipment, diners will explore the corners of the tavern with help from D'Agostino and Nicholson. Working in teams, the whole group will investigate and then gather to discuss their findings.

Since no one can ghost hunt on an empty stomach, dinner is served first. Next week, the choices for dinner are Roast Sirloin or Crab-Stuffed Haddock. The tavern can also accommodate special requests for vegetarian, gluten-free or allergy-free meals. The cost is $45. The number to reserve is (401) 710-9788.

Should you want to see a little apparition, check out the video on the New England Paranormal United Research Society site at Nepurs.com/purs/investigations/   tavern_on_main.htm  .

If ghosts aren't your thing, the Tavern on Main has a new spring menu on Wednesday and Thursday featuring the following shrimp dinners for $14: Seafood Stuffed Shrimp; Shrimp Florentine (five jumbo shrimp tossed with baby spinach, roasted garlic, diced tomatoes in olive oil over spinach and roasted garlic tortellini); Tavern Shrimp Scampi (five jumbo shrimp in a garlic butter cream sauce with broccoli served over shrimp ravioli); and Spring Shrimp (five jumbo shrimp wrapped in proscuitto and served over arugula with a tomato and mozzarella orzo salad on the side); and Parmesan Encrusted Shrimp (served over penne with the house pink vodka sauce).

The Providence Journal / Bob Breidenbach

Beau Vestal, right, and fiancé, Elizabeth LaMantia, are the new owners of New Rivers restaurant at 7-9 Steeple St. in Providence. The couple are planning a June wedding in Tiverton.

There's a new love story playing out on Steeple Street in Providence's New Rivers that strikes a familiar chord.

When it opened 22 years ago, there was a couple at the helm -- Patricia and Bruce Tillinghast. Their New Rivers replaced Al Forno, built from the ground up by another couple, Johanne Killen and George Germon, who moved their restaurant to South Water Street.

Now Beau Vestal and Elizabeth LaMantia have become the new owners of New Rivers just six weeks before they marry. It's a story that's been years in the making.

Vestal was a graduate of the University of Florida when he arrived to study and Johnson & Wales University and get his culinary degree. He applied to work at New Rivers a year after Pat Tillinghast died leaving Bruce to run the restaurant alone.

Long-time New Rivers owner Bruce Tillinghast has been a mentor to Vestal since the latter came to the area.

Vestal's first day was the very busy Friday of Brown University's graduation weekend in 2000.

"I fell in love with it from the start," he said referring to the restaurant.

It was only a few years before Bruce Tillinghast appointed him executive chef and said, "Go do your thing in the kitchen," Vestal recounted.

And that included letting him hire another full-time chef three years ago. That would turn out to be LaMantia, who moved to Providence because she had a sister living here who said it was a great restaurant city.

"My sister wrote down the names of all her favorite restaurants," LaMantia said. "New Rivers was on the list."

She had a degree from Colby College before moving to Italy for a two-year culinary program in Florence and then returning to the U.S. and working at now-closed Caffe Umbra in Boston.

Tillinghast studied cooking with Madeleine Kamman in Massachusetts with Laura Brennan, the owner/chef at Caffe Umbra. One phone call and Brennan told Tillinghast to find the money to hire LaMantia.

Even before she started, Vestal invited LaMantia to brunch at his friend Derek Wagner's Nicks on Broadway to go over what she should know for the new job. It wasn't long before Vestal was showing her Rhode Island with visits to Sakonnet Vineyards and clam cakes at Evelyn's in Tiverton and produce pickups at Four Town Farm.

"It was a great hire," he said. "She's a great worker and chef; and boy is she beautiful," he said smiling at his bride. He confided his budding romance to Tillinghast who gave him his okay. LaMantia meanwhile told her father she found someone like her, who would read cookbooks before going to sleep. They told the rest of the kitchen staff, who expressed no surprise. As the same time, Tillinghast, who has been a mentor to Vestal from the beginning, asked him to help make renovation decisions at the restaurant as they expanded into vacant space next door. "Even then Bruce wanted me to have a say," Vestal said. "He hoped the restaurant would be mine one day."

Vestal, 36, LaMantia, 28, and Tillinghast worked on the sale, which left all parties feeling they got a great deal, said Vestal.

Tillinghast is on vacation and unavailable to chat. But over the years there has been no doubt of the faith he has invested in Vestal.

The couple's plans for the restaurant include doing what Tillinghast and Vestal have been doing. They've retained all the same staff and will continue to hold functions in the upstairs space.

"It's the same restaurant," they both said.

But the couple also hopes to add an outdoor patio area for dining this summer, working with the landlord to accomplish it. They'd also like to add lunch service this summer so that it will be running smoothly when all the nearby colleges return in September.

LaMantia said she'd like to add more grains to the menu to balance Vestal's charcuterie menu of meats. She would also like to add a teaching component, saying she worked with Kids First Rhode Island when she first came to Providence.

She has left the kitchen to greet guests nightly and to handle the business by day. But Vestal wants her to keep her hand in the kitchen making pastry and he, too, will be involved in the business dealings.

Together they'll run the restaurant and navigate the daily struggles.

Sometimes, they'll even have time for lunch. One thing is for sure, at the end of the night, they'll have each other.

"It's really nice to have someone in your life who understands the rollercoaster of this business," said Vestal. "I wear the white jacket, but running a restaurant is about so much more than the food," he said.

Full partners they will be in business and in life.

"We're continuing the Pat and Bruce thing," said Vestal.

gciampa@providencejournal.com  

(401) 277-7266

On Twitter @gailciampa

Steve Legato

You'll find takers for these Brown Sugar Cookie Ice-Cream Sandwiches.

Few people actually enjoy the flavor of an ice-cream cone. They think of it as a crunchy carrier for ice cream, and whatever remains of most cones is discarded after the creamy cache is finished. But that's not the case with ice-cream sandwiches. They're really two treats in one. And you enjoy both in every bite.

Food historians believe that the first ice-cream sandwich was sold from a pushcart on Manhattan's Lower East Side in 1900. Those first sandwiches were 1/4-inch of ice cream held between two water wafers, and sold for 1 cent.

A major innovation in the ice-cream sandwich occurred with the introduction of the Chipwich brand in 1981. Invented by an entrepreneur named Richard LaMotta, the vanilla ice-cream sandwiched between two chocolate chip cookies opened up the many possibilities for what an ice-cream sandwich can be. But if you craft the sandwiches yourself, you get to pair your favorite cookie with your favorite frosty filling, and they cost far less than buying them already made.

One of these recipes is fairly traditional. The cookie part is similar to the matrix of chocolate chip cookies. They can be filled with just about any ice cream, and kids of all ages love them. The other one is more elegant, although just as easy to make. Called Florentines in classic French cooking, these crispy, lacy cookies swirled with chocolate are a wonderful textural contrast to the creamy ice cream they enclose.

Cost-Buster cooking tips

Silicone is one material that I believe truly meets the definition of "better living through chemistry." I've gone from having a drawer full of potholders to just one pair of silicone ones. They don't conduct heat if they're wet, and you clean them in the dishwasher. And silicone baking mats, sometimes referred to by the brand name of Silpat, have revolutionized my kitchen. They work beautifully forever, so you never need parchment paper again.

The microwave oven is absolutely the best way to soften ice cream because it works from the middle out. You don't end up with lots of soupy ice cream on the sides of a container when the middle is not soft enough to scoop. But do use short intervals, like 15 seconds, and keep testing to see if it has softened.

When you're making ice-cream sandwiches, the cookies really need to be the same size. Weigh the dough portions before rolling them into balls. Another way is to use a standard measure that can be leveled flat.

Ellen Brown, founding food editor of USA Today, is the author of 35 cookbooks, including "Scoop," a recently-released cookbook on ice cream. She lives in Providence.

E-mail her at cost.buster.cooking@gmail.com.

Brown Sugar Ice-Cream Sandwiches

4 ounces (1 stick) unsalted butter, at room temperature
2/3 cup firmly packed dark brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
11/4 cups all-purpose flour
11/2 pints ice cream, softened

Preheat the oven to 375 degrees. Grease 2 baking sheets.

Combine the butter and brown sugar in a mixing bowl, and beat at medium speed with an electric mixer until blended. Increase the speed to high, and beat for 2 minutes, or until light and fluffy.

Add the egg and vanilla, and beat again for 1 minute, or until light and fluffy. Beat in the baking soda and salt. Beat in the flour until just blended.

Form the dough into 16 to 24 balls and arrange them on the baking sheets, at least 1 1/2 inches apart. Bake the cookies for 9 to 12 minutes for chewy cookies and 13 to 15 minutes for crispy cookies; the baking time will depend on the number of cookies made.

Allow the cookies to cool for 5 minutes on the baking sheets, and then transfer them to a wire rack to cool completely.

To form the sandwiches, place a dollop of ice cream on the flat side of 1 cookie and top it with the flat side of a second cookie. Wrap the sandwiches individually in plastic wrap, and freeze for at least 1 hour to chill.

Note: The sandwiches can be frozen for up to 4 days.

Makes 8 to 12 sandwiches.

Variation: Add 1/2 cup finely chopped nuts or steel-cuts oats to the dough.

Adapted from SCOOP by Ellen Brown, Running Press

Chocolate Lace Cookie Ice-Cream Sandwiches

5 ounces slivered blanched almonds (about 1 cup)
1/2 cup granulated sugar
3 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon all-purpose flour
1/4 pound high-quality bittersweet chocolate, finely chopped
1 pint ice cream, softened

Combine the almonds and sugar in a food processor fitted with the steel blade, and pulse until finely ground.

Combine the almond mixture, butter, corn syrup, cream, vanilla, and salt in small saucepan and cook over medium heat for 2 minutes, or until the butter is melted and the sugar is dissolved.

Remove the pan from the heat and stir in the flour. Transfer the batter to a shallow bowl, and refrigerate until cold.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

Roll heaping 1-teaspoon portions of the batter into balls and arrange them 3 inches apart on the prepared baking sheets. Gently flatten the balls with the bottom of a glass or your fingertips.

Bake the cookies for 7 to 9 minutes, or until golden. Transfer the cookies with the parchment to a wire rack to cool completely.

Place the chocolate in a microwave-safe bowl and heat in the microwave on medium (50 percent) power for 45 seconds. Stir and repeat at 15 second intervals until the chocolate is melted and smooth.

Lightly brush the undersides of the cookies with chocolate and refrigerate them, chocolate-side up, for 3 to 5 minutes or until the chocolate is hard. Place some ice cream on the chocolate side of a cookie and top it with another cookie, chocolate-side down. Wrap the cookies in plastic wrap and freeze for 20 to 30 minutes.

Makes 12 to 16 sandwiches.

Adapted from SCOOP by Ellen Brown, Running Press

Wednesday, May 16
84 High Street, 84 High St., Westerly, (401) 596-7871. Grey Sail BrewingTap Takeover, 5-8 p.m.

E & O Cafe, 289 Knight St., Providence, (401) 273-5430. Red Hook Promotion, 7-9 p.m.

The Mews Tavern, 456 Main St., Wakefield, (401) 783-9370. Stoudts' Brewing Company Pint Night, 8-10 p.m.

Pour Judgement Bar & Grill, 32 Broadway, Newport, (401) 619-2115. Founders' Tap Takeover Night

Harry's Burger Bar, 121 North Main St., Providence, (401) 272-8676. Mayflower Cask Night, 8-10 p.m.

Thursday, May 17
The Malted Barley, 42 High St., Westerly, (401) 315-2184. Grey Sail Pint Night.

Brown Graduate Center Bar, 90 Thayer St., Providence, (401) 421-0270. Sebago Promotional Night, 9-11 p.m.

Wickenden Pub, 320 Wickenden St., Providence, (401) 861-2555. Abita Beer Night, 8-10 p.m.

Track 84, 84 Kilvert St., Warwick, (401) 739-8484. Mayflower Cask Night, 7-9 p.m.

Friday, May 18
84 High Street, 84 High St., Westerly, (401) 596-7871. Peak Brewing Company Tap Takeover, 7-9 p.m.

DJ Pauly D, will debut a new ready to drink cocktail, REMIX Pre-Game Cocktail, launching here in his home state of Rhode Island and New Jersey, home of the "Jersey Shore."

REMIX is a vodka-based cocktail which will be sold come June in a 750ml bottle at a suggested retail price of $14.99.
It will be offered in four flavors.

There's Oye Mojito, with lime and muddled mint, a nod to his catch phrase "Oye Mojito."

The Yeah Yumberry blends red berry and raspberry as nod to his "Yeah Buddy" tagline.

Strawberry Holla-peno, an unexpected blend of ripe strawberry and jalapeno with a hint of heat

Starfruit is a mix of starfruit and apple lime.

These are "ready-to-drink" cocktails; pour over ice and serve.

REMIX seeks to brand itself with pre-gaming. In case you aren't up on your party speak, pre-gaming is the activity of drinking before a night of drinking, as in before going out to a club or party.

Pauly D has partnered with a team of liquor industry veterans including David Kanbar, co-founder of Skinnygirl Cocktails; and Tom Bruno, formally of Sidney Frank, best known for Grey Goose Vodka and Jagermeister.

"My crew and I are always making amazing mixed drinks before we go out, so I wanted to re-create those flavors for my fans to get their own pre-game on," Pauly D said in a news release.

"Yeah buddy!"

Always drink responsibly.

This is good not just for those attending but also for local teams that would like to get into national competition.

The first Wakefield Rotary Campus Cookoff & State BBQ will be held at the URI Athletic Fields July 20-22. Barbecue teams will compete for cash prizes and the champion will earn the right to compete in the National BBQ championship in Jack Daniels Hollows, Tenn., in August, sponsored by the Kansas City Barbeque Society (KCBS).

Up to 40 will be selected for the competition. Entrants will be judged in four categories: chicken, pork, pork ribs and beef brisket.

For entry forms, download at Wakefieldrotary.org/RegistrationPage.cfm; contact Arthur Faria at budfaria@yahoo.com or call (401) 789-3902.

Providence Journal file

Ralph Conte

It will be called the Plum Point Bistro and it's located on 1814 Boston Neck Rd., Route 1A, not far from the Jamestown Bridge. It is the space formerly occupied by Sergio's Italian Ristorante.

Plans are to combine an inviting bistro ambience with a lively bar and open kitchen. The menu will feature Italian and French inspired cuisine with ingredients sourced from local farms and fishermen. Daily blackboard specials will highlight these local ingredients as well as homemade pastas and desserts.

The restaurant will seat 60 in the dining room and 14 at the bar. An outside deck will offer more table seats and a 12-stool bar. It will be open Sunday through Saturday. A website is under construction.

The restaurant's phone number is (401) 667-4999.

Open to local, regional and international chefs who work at restaurants, catering companies and institutional dining facilities, it features all-you-can-eat "chowda" from chefs who serve samples of their creations to the thousands of attendees who also act as judges. Chefs compete for the coveted titles of "Best Clam," "Best Seafood" and "Best Creative" chowder with prize money being awarded to the top three winners in each category. The prize pot has doubled this year with $2,000 going to the first-place winners in each category.

Additional information is available by contacting Mike Martin, director of Newport Waterfront Events, at (401) 846-1600, ext. 210 or by visiting newportwaterfrontevents.com.

The ticket price is $20 through Friday, June 1, with the day-of-event ticket price at $25.

Cucina, 900 Victory Highway, North Smithfield, (401) 767-2444, marrarestaurantgroup.com features a Mother's Day menu from 11:30 a.m. to 8:30 p.m. featuring jumbo baked stuffed tiger shrimp.

Cucina Twist, 2095 Kingstown Rd., South Kingstown, (401) 789-5300, marrarestaurantgroup.com holds a brunch from 11 a.m. to 3 p.m. and offers its dinner menu from 3 to 7 p.m. with favorites including pasta primavera and chicken parmigiana.

Ethan Anthony's, 2053 Smith St., North Providence, (401) 349-3040, ethananthonys.com offers a four-course dinner on Sunday, May 13, from 1 to 8 p.m. The entrée courses are baked stuffed shrimp, prime rib, veal Oscar, chicken or veal parmesan, chicken Marsala and baked stuffed scrod, served with family-style salad and pasta and a choice of four desserts. The cost is $18.99, $8.99 for children 3 to 12 (children younger than 3 free).

Fleming's Prime Steakhouse & Wine Bar, One West Exchange St., Providence, (401) 533-9000, FlemingsSteakHouse.com offers three courses of classic brunch dishes and Fleming's favorites for $34.95 from 11:30 a.m. to 3 p.m. Guests start with the restaurant's signature wedge salad or a fresh fruit medley followed by one of five entrée choices and a choice of three desserts. A children's brunch for those younger than 12 is available for $16.95. Mothers will receive a complimentary $25 Dining Card valid from May 14-June 15, 2012.

Il Fornello, 16 Josephine St., North Providence, (401) 722-5599, ilfornellori.com has seatings at 12:30 and 3 p.m., offering the full menu and specials.

Gracie's, 194 Washington St., Providence, (401) 272-7811, graciesprov.com will be open from 10 a.m. to 2 p.m. Guests may enjoy specialty cocktails and an interactive station set-up so they can mix and match their own meal from breakfast and luncheon items. The cost is $65, $25 for children younger than 12.

The Grille on Main, 50 Main St., East Greenwich, (401) 885-2200, marrarestaurantgroup.com offers a brunch buffet from 10 a.m. to 2:30 p.m. Adults $19.95, children younger than 10 $10.95.

Some Mohegan Sun restaurants have a number of Mother's Day specials. Todd English's Tuscany holds a brunch from 10 a.m. to 2 p.m. The $38 cost includes a glass of Champagne or Mimosa. A four-course dinner meal is available from 4 to 10 p.m. for $55 ($90 with wine pairings).

Birches Bar & Grill offers a three-course special for $32 from 11 a.m. to 10 p.m. The entrée is stuffed salmon with crabmeat and lobster meat finished with a Chardonnay dill cream sauce, served with asparagus spears and rice pilaf. The restaurant opens at 8 a.m. for an à la carte breakfast.

Big Bubba's BBQ serves a prime rib dinner which includes a twice-baked potato and a side dish for $24.95.

At Jimmy Buffett's Margaritaville, diners can have a cup of soup or salad and baked stuffed tilapia served with mashed potatoes and vegetables, capped with a sundae for $25.95.

Providence Marriott Downtown, 1 Orms St., (401) 272-5852, marriott.com/pvdri has a Mother's Day brunch featuring starters and salads, breakfast items, six luncheon entrées, a carving station and desserts. The cost is $32.95, $15.95 for youngsters 5 to 12; children under age 5 served free.

Ribs & Company, 1383 Atwood Ave., Johnston, (401) 944-5432, yourriribsandcompany.com serves brunch from 10:30 a.m. to 2 p.m. featuring an omelet station and breakfast favorites along with stuffed shells, baked scrod, sliced roast beef, chicken Marsala and bottomless coffee and tea. Adults $21.99, children younger than 10 $11.99.

Siena Cucina Enoteca, 5600 Post Rd., East Greenwich, 885-8850 and Siena Restaurant, 238 Atwells Ave., Providence, 521-3311, sienari.com will open at noon offering full menus as well as specials.

Twist, 336 Bald Hill Rd., Warwick, (401) 734-4440, marrarestaurantgroup.com offers a Mother's Day menu featuring a surf and turf special from 11:30 a.m. to 6 p.m.

Venice Restaurant, 165 Shore Rd., Westerly, (401) 348-0055, venicerestaurant.com serves brunch from 10 a.m. to 2 p.m. featuring omelet and carving stations, chicken Martin, scrod Piccata, tortellini Carbonara, breakfast items and dessert. Dinner will be served from 4 to 10 p.m.

Waterplace Restaurant, 1 Finance Way, Providence, (401) 272-1040, waterplaceri.com has a brunch buffet from 10 a.m. to 3 p.m. featuring garlic roasted prime rib with horseradish sour cream at the carving station. The cost is $24.95, $11.95 for children 12 and younger.

West Valley Inn, 4 Blossom St., West Warwick, (401) 822-2834, westvalleyinn.com offers a brunch from 10 a.m. to 3 p.m. featuring omelets, Belgian waffles, fresh cut fruit salad, baked goods, yogurts, cereals and luncheon items including carving stations, meatballs, fish, chicken and pasta. Desserts are also included. The cost is $24.95 and $11.50 for children 5 to 10; children younger than 4 are served free. An all-you-can-eat family-style dinner of soup, macaroni, salad, chicken, roast pork loin, potatoes and vegetables is served between noon and 5 p.m. The cost is $18.50, $10.50 for children 5 to 10 and free for children younger than 4. An 8 percent sales tax and 18 percent gratuity will be added for all parties, and a deposit is required when making a reservation.

B. Pinelli's Simply Italian, 736 North Broadway, East Providence, (401) 270-7111, offers brunch, which includes breakfast pizzas and waffles, a carving station, dinner entrées and a dessert table, from 10 a.m. to 2 p.m. upstairs in its banquet room. The cost is $19.95 ($10.95 for children younger than 12). Dinner will be served in the first-floor dining room from noon to 4 p.m.; specials and its full menu will be offered.

Café Nuovo, 1 Citizens Plaza, Providence, (401) 421-2525, cafenuovo.com, will again serve complimentary Mimosas to moms with Mother's Day dinners. The restaurant will also offer special dinner and dessert creations to complement its new spring menu.

Camille's Restaurant, 71 Bradford St., Providence, (401) 751-4812, camillesonthehill.com, offers classics as well as specials created by executive chef John Grenata and chef de cuisine Andrea Soave-Nadeau from noon until 4:30 p.m.

Capriccio, 2 Pine St., Providence, (401) 421-1320, capriccios.com, offers a variety of four-course fixed-price dinners for the day, including new Mediterranean-inspired creations featuring limited-season seafoods and produce as well as housemade pastas.

Carrie's Seafood & More, 1035 Douglas Ave., Providence, (401) 831-0066, carrieslobsterri.com, opens at 1 p.m.; their 3-pound lobsters are featured.

Casey's Grill & Bar, 191 Old Tower Hill Rd., Wakefield, (401) 789-9714, caseysgrill.com, offers a brunch with seatings from 10:30 a.m. to 3:15 p.m. featuring carving stations, breakfast and entrées (including cheese tortellini, homemade rock crab cakes with lobster sauce and roasted salmon with lemon tarragon sauce) and desserts. The cost is $24.99, $11.99 for children 5 to 12.

Gregg's Restaurant & Pub, 1303 North Main St., Providence, (401) 831-5700; 1359 Post Rd., Warwick, (401) 467-5700; 1940 Pawtucket Ave., East Providence, (401) 438-5700 and 4120 Quaker Lane, North Kingstown, (401) 294-5700, greggsusa.com, has a number of Mother's Day specials, including lobster-topped sirloin, lobster salad rolls and pecan-crusted salmon, as well as strawberry shortcake.

Hotel Viking, One Bellevue Ave., Newport, (401) 847-3300, hotelviking.com, offers a brunch featuring organic greens and tomatoes from Farm Fresh Rhode Island Market Mobile and fish through the Trace & Trust Fish Program. The cost is $48, $38 for seniors 65 and older and $20 for children 6 to 12.

Hyatt Regency Newport, 1 Goat Island, Newport, (401) 851-1234, Newport.hyatt.com, offers a Mother's Day brunch from 11 a.m. to 3 p.m. featuring made-to-order omelets, hand-carved roasted meats and a dessert station. The cost is $45, $36 for seniors 62 and older and $15 for children 5 to 12.

La Laiterie at Farmstead, 188 Wayland Ave., Providence, (401) 274-7177, farmsteadinc.com, offers Mother's Day gift boxes featuring spreadable cheese, scones, sweet jam, a mini cutting board and cheese spreader, and a sweet from Garrison's. Order online for delivery or pick up, or call and ask for a monger.

Nautika Restaurant & Bar, 28 Water St., East Greenwich, (401) 398-7774, NautikaRI.com, offers a new, expanded seasonal menu as well as three-course fixed-price dinners created for Mother's Day.

Parkside Rotisserie & Bar, 76 South Main St., Providence, (401) 331-0003, parksideprovidence.com, will open at noon and feature a number of rotisserie items, including chicken, pork, leg of lamb and prime rib.

Perella's Ristorante, 311 Metacom Ave., Warren, (401) 245-0150, perellas.net, opens on Mother's Day at noon and offers specials such as surf and turf in addition to its regular menu.

Pinelli's Café at Night, 701 Quaker Lane, West Warwick, (401) 821-8828, pinellisdining.com, will open from noon to 5 p.m. offering specials and its regular menu.

Shelter Harbor Inn, 10 Wagner Rd., Westerly, (401) 322-8883, shelterharborinn.com, offers a four-course (soup/salad/entrée/dessert) menu for $39 ($18 for children). The entrée choices are roast tenderloin with rosemary red wine demi glace; grilled swordfish; grilled lamb chops; seafood Gemelli and hazelnut chicken.

Trattoria Roma, 310 Atwells Ave., Providence, (401) 331-5000, romaprov.com, will open at 1 p.m. and offer a new, expanded menu as well as a complimentary Bellini or Mimosa for moms.

Via Roma, 310 Atwells Ave., Providence, (401) 331-1717, viaromaprov.com, offers breakfast from 9:30 to 11:30 a.m. for $14.95 ($7.95 for children 5 to 12). A buffet is also offered, with seatings from 12:30 to 2:30 p.m. and 3:30 to 5:30 p.m. The cost for the buffet, which includes salad, pasta, prime rib, baked scrod, risotto primavera and pastry is $24.95 ($12.95 for children 5 to 12). A $25 non-refundable deposit via credit card is required at the time of reservation.

Andrew's Bistro, 3755 Mendon Rd., Cumberland, (401) 658-1515, andrewsbistro.com has a number of Mother's Day specials available May 11 through the 13th. They include stuffed sole with lobster Newburg, Chilean sea bass, rack of lamb, filet mignon Bourguignon with sea scallop and prime rib.

Bacaro Restaurant, 262 South Water St., Providence, (401) 751-3700, Bacarorestaurant.net will be open from 2 to 6 p.m. and is accepting reservations for all party sizes.

Temple Downtown Restaurant & Lounge, 120 Francis St., Providence, (401) 919-5050, templedowntown.com offers a brunch featuring omelet, waffle and carving stations along with numerous luncheon items from 10 a.m. to 3 p.m. The cost is $34.95, $17 for children 12 and younger and free for children younger than 4.

The Whiskey Republic, 515 South Water St., Providence, (401) 588-5158, thewhiskeyrepublic.com holds "Moms Rock Mother's Day Brunch" from 11 a.m. to 2 p.m. Cocktails from Belvedere Vodka and Domaine Chandon will be featured, along with special offers and prizes from Blooming Blossoms florist and Gloss & Glamour salon.

Antonio's Trattoria, 1710 Cranston St., Cranston, (401) 943-1932, antoniotrattoria.com, will offer a special menu from noon to 6 p.m.

Aspire, 311 Westminster St., Providence, (401) 521-3333, aspirerestaurant.com, offers brunch from 10 a.m. to 3 p.m. featuring traditional breakfast favorites and luncheon items along with a dessert station. The cost is $35.99, $14.99 for children 5 to 16 years old.

Basta Restaurant, 2195 Broad St., Cranston, (401) 461-0330, will be open from noon to 6 p.m.

Blaze East Side, 776 Hope St., Providence, (401) 277-2529, blazerestaurants.com, serves brunch from 10 a.m. to 2 p.m. offering omelet, waffle and pasta stations, carved beef tenderloin and other items. The cost is $21.95, $12.95 for kids 5 to 12. The dinner menu is available from 2 to 8 p.m.

The Blue Grotto Restaurant, 210 Atwells Ave., Providence, (401) 272-9030, bluegrottori.com, will serve brunch from 10 a.m. to 3 p.m. and dinner from noon to 9 p.m. Its regular dinner menu will be served with specials.

Cap'n Jack's Restaurant, 706 Succotash Rd., Wakefield, (401) 789-4556, capnjacksrestaurant.com, will offer its regular menu and a special menu featuring baked stuffed lobster, grilled swordfish, baked stuffed shrimp and prime rib au jus.

Castle Hill Inn, 590 Ocean Drive, Newport, (401) 849-3800, castlehillinn.com, serves a brunch from 11:30 a.m. to 3 p.m. Items include Hereford beef ribeye, braised lamb strudel, lobster hash and more. The cost is $78, $25 for children 12 and younger.

CAV, 14 Imperial Place, Providence, (401) 751-9164, cavrestaurant.com, will offer its brunch/lunch menu 10 a.m. through 3:45 p.m both inside and, weather permitting, in its courtyard. Dinner will be offered from 4 to 10 p.m.

Chelo's Hometown Bar and Grille, 2225 Post Rd., and 1 Masthead Drive, Warwick, (401) 884-3000, chelos.com, has a brunch buffet from 9 a.m. to 1 p.m. for $15.99 ($6.99 for children under 10). All other locations will serve a breakfast buffet from 8 to 11:30 a.m. The cost is $8.99 ($4.99 for children under 10). The regular menu will be available after the buffets at all spots.

Cook & Brown Public House, 959 Hope St., Providence, (401) 273-7275, cookandbrown.com, will be open for brunch from 9 a.m. to 3 p.m. and for dinner from 5 to 10 p.m.

Costantino's Ristorante, 265 Atwells Ave., Providence, (401) 528-1100, vendaravioli.com, will offer its full menu from 1 to 9 p.m. All mothers will receive a complimentary Bellini cocktail. The restaurant has recently reopened following a major renovation of its first floor.

Fluke Wine, Bar & Kitchen, 41 Bowen's Wharf, Newport, (401) 849-7778, flukewinebar.com, will open at 1 p.m. All mothers will receive a complimentary glass of Nino Franco Prosecco.

Harry's Bar & Burger, 121 North Main St., Providence, (401) 228-7437, harrysbarburger.com, has specials including fried mozzarella triangles and Harry's Super Melt. Regular hours.

Iron Works Tavern, 697 Jefferson Blvd., Warwick, (401) 739-5111, theironworkstavern.com, offers a brunch buffet at its downstairs level from 10 a.m. to 3 p.m. and the full dinner menu, with chef specials, from 5 to 10 p.m. Upstairs at the tavern will be open for lunch from 11 a.m. to 4 p.m.

Laurel Lane Country Club, 309 Laurel Lane, West Kingston, (401) 783-3844, laurellanecountryclub.com, offers a brunch featuring breakfast and luncheon items with seatings from 10 a.m. to 2 p.m. The cost is $21.95, $11.95 for children 12 and younger.

Luxe Burger Bar, 5 Memorial Blvd., Providence, (401) 621-5893, luxeburgerbar.com, has specials, including grilled chicken, raspberry and goat cheese salad; lobster salad roll, and mac and cheese. Regular hours.

Mario's Risto Bar, 20 Haven Ave., Cranston, (401) 942-1009, opening at noon, offers three-course dinner specials starting at $19.95.

Millonzi Bar & Grille, 11 Curson St., West Warwick, (401) 615-7891, will offer its regular menu along with appetizer, dinner and dessert specials from noon to 8 p.m.

Pane e Vino Ristorante, 365 Atwells Ave., Providence, (401) 223-2230, panevino.net, will open at noon and will offer specials in addition to its regular menu.

Perry's Bar and Grille, 140 Point Judith Rd., Narragansett, (401) 284-1546, perrysbarandgrille.com, has a buffet from 11 a.m. to 3 p.m. featuring carving and pasta stations. The cost is $14.95, $9.95 for children 6 to 12.

Pizzico Ristorante, 762 Hope St., Providence, (401) 421-4114, pizzicoristorante.com, will be open from noon to 8 p.m., offering its dinner menu and specials.

Rick's Roadhouse, 370 Richmond St., Providence, (401) 272-7675, ricksroadhouseri.com, has specials such as 8-ounce sirloin, grilled barbecued salmon, and strawberry shortcake on a house-made biscuit. Regular hours.

Rocco's Pub & Grub, 55 Douglas Pike, Smithfield, (401) 349-2250, roccospubandgrub.com, will serve brunch from 9 a.m. to 3 p.m., followed by dinner.

Sonoma Grill and Pub, 7366 Post Rd., North Kingstown, (401) 295-0800, sonomagrilleri.com, offers a buffet from 10 a.m. to 2 p.m. featuring a carving station, breakfast and luncheon items. The cost is $21.95, $7.95 for children 7 to 12.

T's Restaurant, 1059 Park Ave., Cranston, (401) 946-5900 and 5600 Post Rd., East Greenwich, (401) 398-7877, tsrestaurantri.com, is accepting reservations for parties of six or more.

10 Prime Steak & Sushi, 55 Pine St., Providence, (401) 453-2333, tenprimesteakandsushi.com, has specials such as rack of Colorado lamb, filet mignon and fresh fruit tart from 4 to 10 p.m.

Twelve Acres, 445 Douglas Pike, Smithfield, (401) 231-7799, twelveacresbanquet.com, offers a brunch from 9:30 a.m. to 3 p.m. Featured are two carving stations, breakfast and luncheon items, and dessert. The cost is $15.99 ($8.99 for children 2 to 10).

Wicked Good Bar & Grill, Twin River Casino, 100 Twin River Rd., Lincoln, (401) 475-8600, twinriver.com/ wickedgood.php, offers a prime rib dinner served with a vegetable and baked potato for $19.95. Mimosas for mom are $3.99. Every mom leaves with a fresh-baked treat.

XO Café, 125 North Main St., Providence, (401) 273-9090, xocafe.com, will feature a selection of brunch and dinner specials and the full menu. Regular hours.

The Providence Journal / Frieda Squires

At Newport's Tallulah on Thames, chef/co-owner Jake Rojas changes the menu nightly by securing the best of what's available each day from local farms and fishermen. Above, a plate from a recent "Taste of Spring" menu.

NEWPORT -- Even though the summer season is not yet in full swing, I was glad to have made reservations at Tallulah on Thames. It's a tiny place -- only 30 seats downstairs, with 20 upstairs where there also is a six-seat bar -- and so even on a cloudy and cool weeknight there wasn't a seat to be had after 7:30. A couple that arrived after 9 and hadn't made reservations were sent to wait on the sidewalk.

If they'd come earlier it could have been a longer wait. Dinners are served at a leisurely pace here and the pace was perhaps slower since chef/co-owner Jake Rojas was overheard telling a nearby table that on this extra-busy night that he was shorthanded in the kitchen. It's an open kitchen and so the hustle and bustle was evident as the staff could be seen going through their paces like a well-choreographed troupe.

Rojas, who hails from El Paso, has had posts in restaurants from Boca Raton to Las Vegas to Malibu, where he met partner Kelly Ann Maurice, who is originally from Lincoln. She's the front-of-house Tallulah of the operation (which is also co-owned by her brother, Keith) and a more warm and welcoming and gracious host you will not find in these parts.

Tallulah is dedicated to locally sourced food and relies on the best of what is available that day from local farms and fishermen. The menu changes nightly. A recent menu was labeled "Spring Menu #30" and our cheerful and knowledgeable waitress, Cara, assured us that "Spring Menu #29" the day before was very different ... and so would be Friday's "Spring Menu #31."

You can order à la carte or from a three-course $50 prix-fixe menu. On my visit there were four appetizer items, five entrees and three desserts. Of those, two from each course fit under the $50 prix-fixe umbrella. The others, such as the Schartner Farms Roasted Spring Beets, were $13 if ordered à la carte, but $3 extra if added to the $50 menu (for a total of $53). I went all-vegetarian (a nice option) and kept my choices to the $50 bottom line (they would have totaled $56 if ordered à la carte), but my dining companion's choices added another $13 to the $50 tab.

But let's not quibble. Everything we tried had been prepared carefully and with a great deal of originality and design flair. Pretty, yet not overly pretentious. Best of all, everything was delicious.

Tallulah itself is lovely, quietly understated and sophisticated, done mostly in black and white -- white tin ceiling and walls, crystal chandeliers, black wainscoting, floor-to-ceiling windows, crisp white tablecloths, black chairs. The wine list is extensive. A glass of the classic Cheverny Sauvignon Blanc from the Domaine du Salvard vineyard in France's Loire Valley ($12) had a bright, fruity bouquet. A bottle of Newport Storm Hurricane Amber Ale ($7) added a bold touch.

Soon Cara brought wonderfully crunchy-on-the- outside, puffy-and-warm-on-the-inside rolls and a small rectangle of butter that had been brightened with micro-greens -- basil, parsley and amaranth, a red-petaled Chinese herb that you won't find at Stop & Shop. The little sprouts were cute and added their mild flavors to the butter.

She also came around with a cheese plate from which one could select three of a half-dozen cheeses ($15) which Rojas in a later phone call said change week to week. "You can only be certain that it's domestic, usually from New England or the Northeast," he said of the choices. Our cheese plate also included such goodies as crisp toasted almonds and a very sweet slice of Aquidneck Island honeycomb. It proved perfect for spreading on the lightly toasted triangles of bread, as did little red cubes of homemade jellied quince paste. The winner of our table's cheese award was a blue-veined Baley Hazen from Vermont, a bit drier than Stilton.

The Spring Onion Velouté ($12) arrived with sweet onion confit and brioche in a bowl with shavings of dehydrated black trumpet mushroom on one edge of the rim. In the bowl there were pureed ramp tops (tender young wild leeks with an onion-garlic flavor). The green soup that topped them, poured from a little teapot, was composed of ramps, spring onions and spring garlic, cooked and blended with an onion stock, with a dollop of cream folded in the bowl.

Roasted Spring Beets ($13) was a colorful array of vegetables from Schartner Farms served on a long plate. The warm, tiny, deep red beet bulbs were part of a long line of tasty (mostly) roots that included marvelous fennel crisps, dill, radishes, Crottina cheese and pickled ramps, with a tarragon vinaigrette dressing.

At least one person at all the nearby tables seemed to have ordered the night's rabbit dish and was raving about it. But having seen a bunny hopping across my back lawn that morning, I opted to continue my vegetarian adventure with the Taste of Spring ($32), ribbon-like pappardelle pasta in a mild Beurre monte sauce that Rojas makes from a heated vegetable stock into which butter is gently whisked. It's tossed with the quickly cooked pasta along with chives and tarragon. The result allowed the accompanying vegetables -- teeny dices of carrot, green spring onions, broccoflower florets, English peas -- to have their own voice on the plate, along with little dollops of carrot and pea purée. With a touch of Parmiggiano-Reggiano, it was a wonderful blend of flavors that was beautiful in its presentation.

The kurobota pork loin ($38) came from the Midwest's Snake River Farms' herd of superior Berkshire hogs whose meat is renowned for being lean and juicy. The pork was worthy of all the praise, thin-sliced and extremely tender with a swath of fennel puree for dipping. On the side, a tasty, lightly fried homemade head cheese. Rojas said that he was working with an entire pig and so, because nothing goes to waste, he made the sausage by simmering the head, picking out the meat, then seasoning, breading, forming it into a cake and frying it.

The dessert menu has things you won't find anywhere else. The Chocolate + Citrus Velouté ($13) was luscious, with avocado blended with Japanese yuzu citrus fruit juice into a creamy mousse, topped with chocolate soup flavored with orange zest and served over a baked chocolate ganache, banana gelee and an orange tuile. The Vanilla Cremeux ($12) was a tropical delight, the creamy mousse served with lemon crumble, pineapple, passion fruit caramel and mango, a dish that would put anyone in an island mood -- tropic or Aquidneck.

mjanuson@providencejournal.com

(401) 277-7276

Dining Out

Tallulah on Thames, 464 Thames St., Newport. (401) 849-2433. tallulahontha  mes.com  . Dressy casual. Reservations. AE, DIS, MC, V. Street parking. Open 6 to 10 p.m. Wednesday to Monday. Three-course prix-fixe menu $50. Appetizers à la carte $12 to $15. Entrees à la carte $32 to $38. Wines are $11 to $16 by the glass; $52 to $150 for a bottle.

Bill of Fare

Dinner for two at Tallulah on Thames might look something like this:
Sauvignon Blanc -- $12.00
Newport Storm -- $7.00
2 prix-fixe dinners -- $100.00
Total food and drink -- $119.00
Tax -- $9.52
Tip -- $24.00
Total bill -- $152.52

The Lifetime Achievement Award went to Wolfgang Puck of Spago fame.
Each year, this award is bestowed upon someone whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America.

This native of Austria told his story with great humor but it starts off quite sad. His father threw him out when he was 14 because he said he wanted to be a chef like his mother. Men weren't supposed to be chefs but to do physical labor.

He hit the road and ended up apprenticing at a resort restaurant, but his boss seemed not to like him anymore than his father did. He told him he was too small (at 14) to be good in the kitchen. Knowing he couldn't go home, he was in despair. Thankfully, he talked to another cook there. Taking pity on him, the chef put him in the cellar where he peeled vegetables each day in anonymity. But after two weeks, the boss found him working there and said "I thought I threw you out."

Upon hearing how he couldn't go home, the boss too, took pity on him and sent him off to a friend's restaurant where at last young Wolfgang was given a chance, not just to work but to eat and grow.

The rest, as they say is history. After working in France, he opened Spago in Los Angeles in 1982 and became a star.

"It was at Spago that Wolfgang pioneered many restaurant concepts now taken for granted: the "open kitchen"; cooking with locally sourced, seasonal ingredients, and the notion that "fine" dining need not be stuffy and formal. Wolfgang's accomplishments continued to multiply, as he became the first name-brand chef to open a restaurant in Las Vegas," said the official Beard release with information about his award.

Puck's motto is, "Do what you love. Work hard. Be patient. And, with a little luck, you could succeed."

Isn't that a fine motto for everyone?

Equally inspiring was Best Chef: Mid-Atlantic -- Maricel Presilla, owner of Cucharamama in Hoboken, N.J.

A native of Cuba, she came to America with her family in 1970, studied at NYU and became a professor at Rutgers. She left academia 12 years ago because she believed that food is an important part of a culture and she opened Zafra, her first New Jersey restaurant. Cucharamama opened four years later. She accepted the award on behalf of all the Latin chefs who are sharing their culture in America.

She has a cookbook, too, "Gran Cocina Latina: The Food of Latin America" (W.W. Norton, $45)

Winner of Best Chef: Northeast was Tim Cushman, chef/owner of O Ya, a tiny sushi bar in Boston. He too left another career (in finance) to do what he loved.
Here are the other winners honored Monday night at Lincoln Center's Avery Fisher Hall.

Outstanding Chef: Daniel Humm (Eleven Madison Park, NYC)

Outstanding Restaurant: Boulevard (San Francisco)

Rising Star Chef: Christina Tosi (Momofuku Milk Bar, NYC)

Best New Restaurant: Next (Chicago)

Outstanding Wine Program: No. 9 Park (Boston)

Humanitarian of the Year: Charlie Trotter (Chef and Restaurateur, Chicago)

Special achievement honorees included:
Shady Glen of Manchester, Conn., and owners: William and Annette Hoch who took home an America's Classics award.
They started as a dairy farm, made ice cream and today still run a restaurant that makes cheeseburgers with four slices of cheese that has kept the crowds coming since 1948

Here's the list of all the award winners.

He will be signing copies of "In My Kitchen," which are being sold now at all Dave's Marketplace stores for a reduced price of $25 (a savings of $10 per book). Customers can purchase the cookbook ahead of time, and then bring it back with their receipt for Allen to sign.

For further information, call Dave's Marketplace at (401) 558-0190.

Providence Journal

Celebrate craft beer week with a cold, frosty one.

Monday, May 14: Doherty's East Avenue Cafe, 344 East Ave., Pawtucket (401) 725-9520. Founders' Pint Night, 8-10 p.m.

Brown Graduate Center Bar, 90 Thayer St., Providence, (401) 421-0270. Meet the Brewer Night with Sean Larkin of Revival Brewing Company, 9-11 p.m.

Wednesday, May 16

84 High Street, 84 High St., Westerly, (401) 596-7871. Grey Sail Tap Takeover, 6-8 p.m.

E & O Cafe, 289 Knight St., Providence, (401) 273-5430. Red Hook Promotion, 7-9 p.m.

The Mews Tavern, 456 Main St., Wakefield, (401) 783-9370. Stoudts' Brewing Company Pint Night, 8-10 p.m.

Pour Judgement Bar & Grill, 32 Broadway, Newport, (401) 619-2115. Founders' Tap Takeover Night

Harry's Burger Bar, 121 North Main St., Providence, (401) 272-8676. Mayflower Cask Night, 8-10 p.m.

Thursday, May 17

The Malted Barley, 42 High St., Westerly, (401) 315-2184. Grey Sail Pint Night.

Brown Graduate Center Bar, 90 Thayer St., Providence, (401) 421-0270. Sebago Promotional Night, 9-11 p.m.

Wickenden Pub, 320 Wickenden St., Providence, (401) 861-2555. Abita Beer Night, 8-10 p.m.

Track 84, 84 Kilvert St., Warwick, (401) 739-8484. Mayflower Cask Night, 7-9 p.m.

Friday, May 18

84 High Street, 84 High St., Westerly, (401) 596-7871. Peak Brewing Company Tap Takeover, 7-9 p.m.

Mionetto, the name known for Prosecco, has introduced Il Spritz, described as a "ready-to-drink spritz." The spritz is popular in Italy, in the Veneto region of northern Italy (home of Mionetto Prosecco). It is offered as an apertif before meals. It's a blend of sparkling wine and flavors of fresh orange and select herbs.

Typically made with white or sparkling wine, amaro and an orange slice or olive, the Mionetto Il Spritz is ready-to-serve over ice with an orange garnish.

Pairing suggestions include chips, salami and cheeses.

It's already in local stores selling for a suggested retail price of $15 for a 750ml bottle.