Ingredients:

6-8 fresh mint leaves

Crushed ice

2-3 oz. bourbon

1 tsp. sugar

1 tsp. water

Directions:

1. Muddle mint leaves, sugar and water in a glass.

2. Fill glass with crushed ice.

3. Pour in bourbon.

4. Garnish with a sprig of mint

Enjoy.More

The Compass School in Kingston hosts its 10th Annual Eco Fair on May 18. It’s a day of fun for students, parents and the public featuring music and entertainment by the Toe Jam Puppet Band, live animals, family yoga, lawn chess, face painting and henna, rock climbing, bouncy house, photo booth, games, silent auction, plant and seedling sale, food vendors and more. Please come out to show your support for all the great things that the school does on a daily basis. Free, though some activities require the purchase of a $10 wristband. Saturday, May 18 from 11am-3pm. 537 Old North Road, Kingston. 788-8322.More

We all know someone who has selflessly served our country. Show the soldiers who have fought for our freedom how much you appreciate their efforts: Attend the 6th Annual Tribute to the US Armed Forces, the Lafayette Band Armed Forces Salute Free Concert, to be led by Conductor Joe Pelosi who is now in his 50th year with the band. Also performing are RI State Bugler Michael Jackson and the Hummingbirds vocal trio. Other highlights include an appearance by the color guards and a military equipment and uniform display. Donations will be accepted at the door to fund the Disabled American Veterans of RI Medical Transportation Program. This is a free event. Saturday, May 18 at 7pm. North Kingstown High, 150 Fairway Drive, North Kingstown. More

Even if you are not from the South, it is still acceptable to celebrate the Kentucky Derby, especially for a great cause. Angels On Horseback Therapeutic Riding School is hosting their 2nd Annual Kentucky Derby Fundraising Party. On Saturday May 4 from 4-8pm, visit the Haversham House in Westerly and experience the Kentucky Derby like never before. Wear your Derby apparel and hats when you watch the event live on the big screen. There will be a Southern Style buffet, whisky tasting, cigar sampling and mint juleps provided by the Sons of Liberty Distillery. There will be a 50/50 raffle, silent auction, red carpet photos and hat contest. Angels On Horseback was established in 2003 as a non-profit organization. All of the proceeds go to their program of equine assisted therapy for adults and children with mental and physically challenging conditions. Saturday, May 4 from 4-8pm. 336 Post Road, Westerly. Tickets are sold at Spangles and the Westerly Chamber of Commerce. More

Some things we take for granted, like a house and food – yet other people don’t have them. WARM (Westerly Area Rest Meals Inc.) just celebrated the opening of its new center on Spruce Street. The development is called the Rev. Jean Barry Center for Social Services. This new building includes six 1-bedroom, affordable apartments and services individuals with physical and mental issues. Another part of the development are two 2-bedroom apartments on Pierce Street. U.S. Senators Jack Reed and Sheldon Whitehouse along with the Town Manager Steven Hartford joined the WARM Center to celebrate the completion of the $2.24 million revitalization effort in Westerly. In the past several years WARM has been supplying shelter and food for the first-time homeless, those who have been hit hard by the recession or laidoff. “By providing homes coupled with supportive services, we are working to close the door to homelessness and provide services to get people back on their feet,” says Russ Partridge, Executive Director of WARM. This amazing program can put people into happy and healthy homes and more importantly give them hope of a better future. More

Women’s Wilderness Weekend of RI is celebrating its 37th year with an exciting Women’s Wilderness Weekend to be held at the 2,300 acre W. Alton Jones Campus in West Greenwich. Participants will sleep in heated rustic cabins, dine on delicious buffet-style meals and enjoy live music by Aubrey Atwater. The weekend itinerary features hikes, meditative gardening, photography, canoeing, card making, yoga, canning, an obstacle course and more. Additional for-fee activities include massage, facials, tarot and reflexology, with proceeds going to a scholarship fund. May 3-5. $209. Call 826-7401 for more information.More

Bring the kids and celebrate the 33rd Annual May Fair in East Greenwich at the Academy Field and Swift Gym on May 5. There will be tickets available for games, food and rides at the event. There will be a petting zoo, pony rides, face painting, prizes and obstacle courses for the kids. It is not just for kids either; parents can enjoy live entertainment, food, sales and a silent auction and raffle. This is both an indoor and outdoor event so rain or shine, make sure to stop by. The fair benefits the Barbara M. Tufts Cooperative Preschool. Organized by teachers and parents of the preschool, the fair is a fun day for both volunteers and attendees. Even families not affiliated with the school are welcomed to join in for an exciting day. Sunday, May 5 from 11am-3pm. For more information call 368-1200.More

A hybrid between a retail store and a craft fair, the South County Artisan’s Market is home to an assortment of art and handcrafted gifts from local artists. Located on the renovated second floor of the Fantastic Umbrella Factory in Charlestown, the unique business gives artisans an opportunity to sell their craft and keep all of their proceeds. Unlike many artist showcases, which take a percentage of the profits as a commission, the South County Artisan’s Market believes that the artists should keep what they earn.

Since October of last year, the business has housed many local artisans and attracted countless buyers. Artists can rent a space in the Market for a minimum of three months for a monthly fee and sell their craft every day. The items available for purchase include paintings, woodworking, jewelry, handcrafted soap, clothing, sculpture, furniture and much more. In addition, the South County Artisan’s Market is one of the first businesses to readily offer genuine art made by local Native American artists.

Starting May 1, the market will be open seven days a week all summer long. The concept of this shop is a win-win for everyone: the owners, the artists and the shoppers. Since the artists are able to keep all of their profits, it allows them to continue cre- ating their beautiful crafts and allows us to keep enjoying them. The South County Artisan’s Market may look like a normal store to the naked eye, but it is a rain-or-shine craft fair that lasts all year long. More

I’ve been writing about food, restaurants and chefs for SO Rhode Island since this magazine made its debut in September 2007, and since 1998 for its parent company which also publishes Providence Monthly and The Bay. I figure I’ve written hundreds of articles and restaurant reviews during my career as a food writer, which began in 1983. During that time I’ve also written several books about Rhode Island, its wonderful restaurant scene and its many talented home cooks.

It has been a dream job, but now it’s time to slow down a bit, and this is my final column for SO Rhode Island. I’m giving up almost all aspects of my career as of this month. The only thing I’ll be doing from now on is writing cookbooks and restaurant guides. That will keep me more than busy.

In 2006 I wrote The Providence and Rhode Island Cookbook, which was published by Globe Pequot Press. Last year, my publisher asked me to update the book, and The Providence and Rhode Island Cookbook, Second Edition came out a few months ago. The 292-page book has been totally updated and now features 30 new recipes from some of the hottest restaurants in the area. The second edition also features new color photography that illustrates how beautiful our state is, and how appealing our delicious food is – from arancini to zeppoles.

The book contains more than 200 recipes that are unique to Rhode Island, especially from the southern part of the state. I write about our beloved johnnycakes, the thin variety from Newport County and the thicker version found in South County. I sing the praises of Allie’s Donuts, Block Island doughnuts, May breakfasts and the breakfast sandwich favored by local sportfishermen.

And then there’s our amazing seafood – real Rhode Island chowder with its clear broth, the red clam chowder we enjoyed at Rocky Point and the creamy scallop chowder from The Mooring Restaurant in Newport. So many of my favorite recipes are in …More

The first EatDrinkRI Festival kicks off April 19-21, showcasing the best and brightest of the local culinary scene. The Sunday morning Grand Brunch features some of the area's best chefs, including James Mark from north, Jonathan Cambra from Tiverton's Boat House and Melissa Denmark and Danielle Lowe from Ellie's Bakery. Here, they share the recipe for their blue cheese and walnut scone.

1. In a large bowl, combine the dry ingredients. Using a pastry cutter or fork work the butter into the dry ingredients until the mixture appears sandy and the pieces of butter are slightly smaller than a pea.

2. Using a rubber spatula or wooden spoon, mix in the blue cheese and walnuts.

3. Slowly add the heavy cream. Fold everything together until the ingredients are almost fully combined. Be careful not to over mix, as this is what causes tough and chewy scones.

4. Remove the mixture from the bowl and place on a floured surface. Roll the dough into a rectangle (about 10” x 20”). Fold the left side into the center, and then fold the right side on top, like folding a letter to fit in an envelope. This is called a tri-fold.

5. Roll the folded dough out again to the same size rectangle and repeat the folding two more times. This technique is what creates flaky layers.

6. Once you have done three tri-folds, roll the dough to the same size rectangle and place onto a sheet pan and put in the freezer for 1 hour.

7. Once the dough is very cold and stiff, you can cut the scones into desired shapes. Use a knife to cut scones into squares or triangles, or use a circle cutter to make round scones.

8. Place onto a parchment lined sheet pan. Brush each scone with egg wash and a small pinch of sea salt. Bake at 350 degrees for about 15 minutes or until golden brown on the bottom.

This scone from Ellie's Bakery, will be served at the EatDrinkRI Festival's Grand Brunch at the on Sunday, April 21.More