DINING

Gourmet To-Go Meals, Outdoor Markets & More

Compton Clambakes expands to a storefront

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Gourmet Grab & Go
Turning from the steamy unveil of a clambake to the more everyday needs of Bristol County, Sara and Jason Oliveira aim to cater your daily grub with The Kitchen at Compton Clambakes. The Kitchen is open Wednesdays through Sunday, 8am-5pm and focuses on meals-to-go, with a few tables for those eating in house. They offer scones, muffins, bagels and the like for breakfast, sandwiches and wraps for lunch, and a variety of changing dinner options.

As the name suggests, husband and wife team Jason and Sara Oliveira began Compton Clambakes in 2001, exclusively preparing traditional New England clambakes for events and dinner par- ties. Jason was and still is an obsessed bake master, fluent in the tradition of steaming clams with local hardwoods stone and rockweed. While they are still focused on the theater and quality of a proper clambake, with a permanent commercial kitchen in place at 670 Main Street in Westport, it was only natural to make more use of it. Chef Kathy Lambert began testing meals-to-go and the success of that led The Kitchen to open on April 15 as a way of providing quality local food to those who don’t want or aren’t able to cook.

The Kitchen also offers the local touch that other options can’t. Chef Kathy Lambert, sources food locally where ever possible. Their littlenecks always hail from Rhode Island, all of their lobster is from The Sakonnet Lobster Company in Little Compton and in season, their produce comes from local farms like Walker’s. Even some of their dessert treats have local accents, for instance bumbleberry bars using Middletown’s Sweet Berry Farm bumbleberry jam.

In the summer, they aim to make grilling and entertaining easier, with marinated, ready-to-grill kabobs and a variety of fresh salads and dips. For a more solitary experience staying true to their roots, The Kitchen also offers individual clamboils, which include the same clams, chourico, hot dog and potato you’d find in a clam bake, all neatly contained and ready to pop on your stovetop. Perhaps it isn’t as grand a spectacle, but then again, you won’t have to pretend like you care what route your uncle drove while you’re eating it. 670 Main St, Westport. 508-636-2500.

Oyster Festival
DeWolf Tavern will host a celebration of the fishing and aquaculture industry with the first annual Bristol Oyster Festival, on Sunday, June 15, from 11am-4pm, with proceeds to benefit the March of Dimes. There will be food and drink throughout the day, as well as live music, a shucking demo, an oyster tasting competition and a children’s costume pageant, where your child can compete to be the most impressive bivalve mollusk. 259 Thames St, Bristol. 401-254-2005.

New Owners at Milk and Honey
Milk and Honey in historic Four Corners is under new ownership, with Sheryl Callaghan of Bellevue Wine & Spirits taking the helm. The artisanal food shop features over 100 varieties of cheese, as well as cured meats, chocolate, gourmet oil, vinegar, jams and the requisite baguettes and crackers whose chief pur- pose in life is to deliver all of the afore- mentioned goodness to your mouth. 3838 Main Rd, Tiverton. 401-624-1974, www.milkandhoneybazaar.com

Summer Markets Open
The farmer’s markets are heading outside in June with the first flush of the Bay’s non-greenhouse veggies as well as high quality seafood, meat and everything else tucked into this beautiful corner of the world. The Aquidneck Growers Market runs Saturdays 9am-1pm starting June 7, at the Newport Vineyard and Winery, as well as on Wednesdays from, 2-6pm opening June 4, on Memorial Boulevard between Chapel and Edgar in Newport. Mount Hope Farmers Market makes the short trip from barn to field on May 31, bringing more fresh produce with it and more vendors.

kitchen, compton clambakes, clams, clambake, food, dining, news, aquidneck growers market, milk and honey, mount hope farmers market, bristol oyster festival

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