Safety guidelines

The Rhode Island Association of Fire Chiefs offers the following tips for home cooks whose plans call for a deep-fried turkey.

•Turkey fryers should always be used outdoors a safe distance from buildings and any other material that can burn.

•Many units easily tip over; be sure fryers are used on a flat surface to reduce accidental tipping.

•Never use turkey fryers on wooden decks or in garages.

•The sides of the cooking pot, its lid and pot handles get dangerously hot, posing severe burn hazards. Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.

•If the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot. Oil may hit the burner or flames, causing a fire to engulf the entire unit.

•Make sure the turkey is completely thawed and be careful with marinades. Oil and water don’t mix, and water causes oil to spill over, causing a fire or even an explosion.

•Never leave the fryer unattended. With no thermostat controls, the units have the potential to overheat the oil to the point of combustion.

•Never let children or pets near the fryer during or after use. The oil inside the cooking pot can remain dangerously hot for hours afterwards.

•Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If a fire starts and becomes unmanageable, immediately call 9-1-1 for help.

This week and weekend

Westport Rivers Vineyard & Winery, 417 Hixbridge Rd., Westport, Mass., will hold a Holiday Open House on Saturday from 11 a.m. to 5 p.m. This annual event is for the entire family and is an opportunity to sample local flavors and festivities with live entertainment. Admission is free but there is a charge for wine tasting. The nearby Buzzards Bay Brewing, 98 Horseneck Rd., Westport, Mass., hosts their Holiday Lager Cafe from 11 a.m. to 9 p.m.

Ponderosa Steakhouse, 562 Washington St., South Attleboro, (508) 399-7250, offers special deals this Black Friday but only with a shopping receipt dated 11/28. Lunch buffet is $5 and dinner grillside buffet is $8.

News

XO Steakhouse, the first restaurant in Rick and Cheryl Bready’s and John Elkhay’s Chow Fun Food Group, has closed as it becomes the new Café Noir, a brasserie and bar. It will reopen on Dec. 1. The restaurant will not undergo a major renovation, but guests will contribute to dining room by inscribing their wine corks with messages before the corks are incorporated into the décor. XO’s Executive Chef, Ben Lloyd, will continue to lead the culinary team. Hors d’oeuvres, priced under $8, will feature classic French Onion Soup Gratinee; Chicken Liver & Foie Gras Mousse; and Moules Mariniere. Sandwiches will feature Le Hamburger and Toasted Ham & Gruyere Cheese, priced under $10. Main dishes of Pork Tenderloin with herbs de Provence and eggplant gratin; Lamb Shank with mushroom Bolognese; and Bar Steak will cost less than $20. Café Noir, 125 North Main St., Providence, (401) 273-9090, www.cafenoirri.com, will be open Sunday to Thursday 5-10 p.m.; Friday and Saturday till 11.

Cafe Paragon, 234 Thayer St., Providence, (401) 331-6200, www.paragonandviva.com, has a new executive chef. He is Michael Baccari, most recently of Bravo Brasserie. He will be introducing a new menu in the next couple of weeks. In other news, the brunch buffet will be offered on Saturdays and Sundays.

The National Restaurant Association has appointed Brian Casey to its Board of Directors to represent Rhode Island during the 2008-2014 term. He is the owner of the Company Picnic Company, a catering business, and the Oak Hill Tavern restaurant, both in North Kingstown. He is a graduate of Rhode Island College and currently resides in North Kingstown.

On the menu

Cucina Mista, 455 Main St., East Greenwich, (401) 398-2900, is now open for lunch Monday-Saturday from 11:30 a.m. to 4:30 p.m. serving grilled pizza, gourmet burgers, salads, wraps and luncheon entrees.

Zooma Bar-Ristorante, 245 Atwells Ave., Providence, (401) 383-2002, www.zoomari.net, now offers its fixed-price menu Sunday through Thursday until 7 p.m. A four-course dinner for two with coffee, dessert and a bottle of wine costs $39.

Uno Chicago Grill now offers a gluten-free pizza, currently testing the new menu item in its Northeastern region restaurants including New England.

Turtle Soup, 113 Ocean Rd., Narragansett, (401) 792-8683, is slashing prices on menu items every Monday through Thursday to stimulate taste buds and wallets.

Holiday news

Narragansett Creamery offers ocean-themed gift boxes containing their locally handcrafted cheeses. Depending on size, the cost is $35 or $45, plus shipping. They can be ordered at www.richeeses.com or by calling (401) 272-4944.

Zooma Bar-Ristorante, 245 Atwells Ave, Providence, (401) 383-2002, will serve La Vigilia, the seven-fish Christmas dinner, from Dec. 17-24.

Quidnessett Country Club in North Kingstown is hosting holiday parties for groups from 8 to 80; they are planned for Dec. 10, 11, 16, 17 and 18. Dinner includes live entertainment for an all-inclusive cost of $44. Visit www.quidnessett.com or call (401) 884-1100 for further information.

Wayland Square merchants in Providence will offer Wine & Cheese Tuesdays in December beginning next week. Merchants and salons will be open until 8 p.m. and there will be free wine and cheese and other goodies in the stores, in addition to discounts on purchases. On Dec. 2, Whole Foods will set up stands on street corners in the square and will offer free hot chocolate and hot cider, as well as an assortment of munchies. The merchants have also begun a Have Lunch On Us program. Anyone who spends $150 in Wayland Square, either at one merchant or at a combination of merchants, will get a $10 coupon for lunch at any of the restaurants in the square through Dec. 31.

Hemenway’s Seafood Grill & Oyster Bar, 121 South Main St., Providence, (401) 351-8570, will be offering its signature dessert, White Chocolate Mousse, for the month of December.

Castle Hill Inn & Resort, 590 Ocean Drive, Newport, (401) 849-3800, www.castlehillinn.com, has two dining offers for the season, including a Two Course Lunch for $19 per person and Champagne and Oysters for $10.

Thanksgiving

Riviera Restaurant, 580 N. Broadway, East Providence, (401) 431-9231, opens noon to 6 p.m. serving turkey dinners, Portuguese cuisine, desserts and specialty martinis.

Coming up

Chez Pascal, 960 Hope St., Providence, (401) 421-4422, hosts a Champagne Dinner on Monday, Dec. 8, with Eno Fine Wines. Addiss, of Wine Traditions, with be the host as Champagne and sparkling wines are paired with a three-course menu. The cost is $75, inclusive, and includes an hors d’oeuvre reception at 6 p.m. Reserve.

Al Forno Restaurant, 577 South Main St., Providence, hosts a Taste of Sicily with Fabrizia Lanza and will feature wines and olive oil from the Regaleali, the Lanza family estate. The cost is $90. Reserve by calling (401) 273-9760, ext. 102.

Cooking classes

Ferns and Flowers Teahouse and Bistro, 1094 Centerville Rd. in Warwick, will be hosting cooking classes on Mondays in December (1, 8 and 15) from 6-9 p.m. for Gifts From the Kitchen. It will include a class on Truffles and Confections, Gift Baskets of Delectable Treats, and Yule Logs and Holiday Desserts. Led by Monica Gerard and Charlene Oliver; no experience is necessary. The cost is $75 for each class or all three for $180, materials included. Reserve.

On TV

TV Maitre D’ with Joe Zito, seen Sundays at 11 a.m. on Ch. 64 and at 11:30 a.m. on Ch.12, currently features holiday dining options, holiday wines and cooking segments with chefs John Granata and Andrea Soave of Camille’s and Sai Viswanath of DeWolf Tavern.

gciampa@projo.com