Headed out to Newport, Rhode Island and stayed in the lovely Samuel Durfee Bed and Breakfast, that offered breakfast in the lovingly restored dining room or on the back patio:
Yes, meandered the cliff walk for an hour and a half, gaping at the summer “cottages” of the filthy rich of the late 1800’s, early 1900s.
The steel magnates, the railroad barrons, and the coal operators, all built castle-sized abodes along Bellevue Avenue in varying architectural styles, but similar intent: to have these homes reflect and establish their status among the elite. Met up with Kevin, Marriette and Matthew for dinner:
I toured two of these homes one morning. Entering the formidable gates:
Here’s a kitchen we can all work in – at the same time!
I hit the beach one afternoon, and we savor the views of the ocean drive, all to get to know the northeastern sailing capital of the US. A stop at one of the big houses that is now a hotel, sitting in a couple of Adirondack chairs that perch all down the sloping green lawn with a picture-perfect view of sailboats in the harbor.
From noon until 6 each day, it’s the Newport Jazz Festival and walking from tent to tent to see who what playing what. It’s being held at Fort Adams State Park. And it’s a real fort, from the late 1700s:
My favorite, hands down, no close second, is Vince Giordano and the Nighthawks.
Their big band/ragtime music has me doing the Cosby dancing in my seat. One dude played a very strange looking instrument called a phono-fiddle:
The breezy temp out at the main tent is refreshing and Pat Metheny has changed from a brunette to a gray-hair, but his talent and the sound have not.
Evening brings wonderful food, including one that ranks in the top twenty lifetime – at Tallulah on Thames (and that’s pronounced to rhyme with james, and both the t and the h, please). First comes the visual study. An heirloom tomato salad with 3 types of tomatoes and melon, garnished with flavored oils:
followed by lobster with curry nage, coconut rice and assorted micro-greens:
then closing my eyes to savor all the flavors, and finally, the best part!!! I find the chef and chat to find out where he trained. Once he mentioned Joel Rubichon, I got it.
So happy to have finally checked out such a classic festival. A short drive back to Boston, then I head on the puddle-jumper over to the little island.