This week and weekend

The First Baptist Church, 34-44 Main St., Wickford, will serve homemade clam cakes, clear clam chowder, grilled hamburgers and hot dogs, French fries and strawberry shortcake Saturday and Sunday, July 11 and 12, in conjunction with the Wickford Art Festival. The food servings begin at 10 a.m. Saturday and 10:30 a.m. Sunday and run through 4 p.m. Entertainment will be provided by the church’s musical group, Kyrie Road, and the Church Guild will conduct their annual bazaar of homemade items and attic treasures.

On the menu

Coachmen’s Lodge, 273 Wrentham Rd., Bellingham, Mass., (508) 883-9888, coachmenslodge.com, has an Outdoor Courtyard Bar and Grill on the water that features drinks, food and music and is open Wednesday through Friday, 4:30 p.m. until closing, through the summer. The menu features a 1 1/4-pound fresh lobster salad roll, clam cakes, chowder, wraps, sandwiches and a Courtyard 8-ounce Black Angus burger. Chef’s daily specials include lobster dinners, fried clams and steamers. Most appetizers, salads, sandwiches and wraps are priced under $10.

DeWolf Tavern, Thames Street Landing, 259 Thames St., Bristol, (401) 254-2005, dewolftavern.com, has summer hours. Lunch is served Tuesday through Sunday from 11:30 a.m. and dinner, Monday through Sunday from 4:30 p.m. The Late Night Bar Menu is available Tuesday through Saturday, 10 pm to midnight, and Sunday, 9:30 to 11:30 p.m.

Bravo Brasserie, 123 Empire St., Providence, (401) 490-5112, bravobrasserie.com, hosts Bravo-A-Go Go, Friday, July 10, with DJ Ty Jesso. The event will be held every second Friday of each month.

Gregg’s Restaurants & Pubs have a new dessert of Banana Bavarian Berry Pie, a banana-flavored Bavarian filling in a shortbread crust topped with strawberries, blueberries, blackberries and whipped cream, for $5.45. Also new for summer is a Smores Cheesecake. It is made of creamy chocolate cheesecake baked on a graham cracker crust and topped with a blend of marshmallows, graham crackers, chocolate and marshmallow drizzle and is priced at $5.45 for a slice and $34.95 for a whole pie. Gregg’s pubs are at 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 (Route 2), North Kingstown, (401) 294-5700. Visit greggsusa.com.

Legal Seafood, 2099 Post Rd., Warwick, (401) 732-3663, has a lunch special of an endless cup of chowder and a salad for $8.95 and also offers six oysters for $6 from 3 to 6 p.m. at the bar. It also has a private dining room for business or personal use that seats 50 with no charge for the room.

Pinelli’s Café at Night, 701 Quaker Lane, West Warwick, (401) 821-8828, has a 14 new items on its dinner menu, including Pinelli’s original bruschetta and “Penne Our Way” with a sauté of button mushrooms, sausage, sun dried tomato and roasted red pepper tossed in a white wine garlic butter sauce.

State Lounge, One Throop Alley, Providence, (401) 854-6464, stateultralounge.com, has expanded its wine list to showcase Four Vines Naked Chardonnays of California and El Portillo Sauvignon Blanc and an Hormigas Malbec from Argentina. It also offers weekly specialty cocktail selections and an array of grilled pizzas, salads and other light fare.

Venice Restaurant, 165 Shore Rd., Westerly, (401) 348-0055, venicerestaurant.com, offers half-price house wines and $5 appetizers daily from 4 to 6 p.m., as well as a new martini list and celebrity bartenders’ specialty drinks. Other specials include a pasta bar every Wednesday and prime rib and fish and chips every Friday. Visit the Web site for more information.

Waterfront Grille, 36 Homers Wharf, New Bedford, (508) 997-7010, waterfrontgrille.com, has reopened its Sushi Bar on the waterfront. Co-owner and executive chef Tony DeRienzo’s Sushi Bar menu features Makimono options like Spicy Tuna Maki (tuna with spicy mayo and tempura crumbs); Fashion Maki (eel, avocado, cream cheese, cucumber, flying fish roe); Alaskan Maki (salmon, cucumber, avocado, scallions), and Spider Maki (deep fried soft shall crab, cucumber, avocado and flying fish roe with spicy mayo). For Nigiri Sushi, choices include Unagi Grilled Fresh Water Eel; Maguro Tuna; Tobiko Flying Fish Roe, and Kanikama Crab Stick. Prices range $4.95 to $11.95. The Sushi Bar is open Thursday, 4 to 10 p.m.; Friday and Saturday, 4 to 11 p.m., and Sunday, 4 to 9 p.m. (508) 997-7010, or visit waterfrontgrille.com.

Coming up

The Blackstone River Visitor Center Farmers’ Market, Route 295 North, Lincoln, opens for the season Tuesday, July 14, 2 to 6 p.m. It will be open every Tuesday through October.

An Oysters in the Raw Culinary Adventure takes place at the Matunuck Oyster Farm Sunday, July 19, Aug. 2 and 16 from noon to 3 p.m. . Participants will see how local waters are used in the contribution of sustainable aquaculture and learn how oysters make the trek to the dining room table. The farm’s Perry Raso will discuss how the shellfish are cultivated. Perry and chef Brian Kingsford of Bacaro Restaurant, Providence, will demonstrate how to shuck oysters and prepare some condiments for oyster samples that will be paired with bubbly. The cost is $50. Register at Rhode Island Market Tours, (401) 934-2149, email Cindy@RIMarketTours.com.

Allen Hazard of the Narragansett Tribe demonstrates the art of wampum making Saturday, July 18, 9 a.m. to 12:30 p.m., at the Richmond Farmers’ Market, Routes 138 and 112, Richmond. The Richmond Farmers’ Market is selling lettuce greens, beef and pork, local cheese and honey, fresh focaccia bread and local artwork. The Worm Ladies of Charlestown have worm castings and live worms for composting, and Hannah’s Farm Alpacas will be displaying their animals and selling clothing items from the alpacas fleece fiber.

Rhode Island Market Tours is partnering with Mark Gasbarro to raise funds for the American Cancer Society with a Rhode Island Market Tour Saturday, July 25, at 9 a.m. Participants will learn about each retailer and be introduced to chefs, bakers and ravioli makers; sample cheese, antipasto, bread and cookies; glance inside a 75-year-old brick oven, and watch local artisans make handmade breads and pasta. All proceeds benefit the American Cancer Society. To register, visit RIMarketTours.com.

Industry events

The Rhode Island Hospitality and Tourism Association offers a ServSafe Food Safety Manager’s Full Certification Class on Tuesday, July 14, 8 a.m. to 5 p.m., at Rhode Island Community Food Bank, 200 Niantic Ave., Providence. The two-day program fulfills requirements for all food service licenses. The program is appropriate for restaurant owners, managers, kitchen staff and wait staff. The cost is $157.95 for members and $214.95 for non-members. To register, call (401) 223-1220 or visit rihospitality.org.

The Rhode Island Hospitality and Tourism Association offers a ServSafe Food Manager’s Food Sanitization and Recertification class on Friday, July 31, at 8 a.m. to 2:30 p.m. at Rhode Island Community Food Bank, 200 Niantic Ave., Providence. The program is appropriate for restaurant owners, managers, kitchen staff and wait staff. The cost is $60.15 for members and $83.95 for nonmembers. Register at (401) 223-1120 or visit rihospitality.org.

News

Stephen J. Dubinsky has been named restaurant manager at the The Chanler at Cliff Walk, 117 Memorial Blvd., Newport, where he is responsible for operating the Spiced Pear Restaurant, its Veranda lounge, and the outdoor Spiced Pear Terrace, as well as hotel room service and special events. Most recently, he was general manager of Brasserie Jo in Boston. Previously, he held positions at the Chop House in Gibbsboro, N.J., and McCormick & Schmick’s in Minneapolis, Minn. and worked for Ted’s Montana Grill. Visit spicedpear.com.

Contest

Ted’s Montana Grill, 2 Chapel View Blvd., Cranston, (401) 275-5070, tedsmontanagrill.com, celebrates National Bison Month with Super Summer Giveaway through Friday, July 17. Prizes include free food from Ted’s and the chance to win a trip for two to Montana. To enter, anyone age 18 and older should visit tedsmontanagrill.com and sign up.

On TV

Cooking with Class features chef Frank Terranova, an associate instructor at Johnson & Wales University, cooking “light and tasty” recipes next week during the noon and 5 p.m. newscasts on Channel 10.

On radio

Bruce Newbury’s Dining Out food talk radio show will broadcast live from One Bellevue at the Hotel Viking in Newport, Saturday, July 11, noon to 2 p.m. The show will feature Wine Down Thursday on July 16, featuring Honig Vineyards with Jenny Petschek of Honig Family Winery. Listeners will have the opportunity to win seats at the tasting and restaurant gift certificates. The show is on 920AM WHJJ.

gciampa@projo.com