As our Summer Menu heads to the presses we want to share with you one of the changes that we have put into place. With regret we will only be able offer our Rare Ahi Tuna on a very limited basis if at all. The seafood market has been experiencing a very tight squeeze on the quality of tuna that we work with.

Oh Tuna Please come back

So what has happened to cause this tuna shortage? A recent newsletter from a seafood supplier notes that for the past decade we have been both blessed and spoiled by a relatively abundant supply of  Pacific Yellow Fin . This product, commonly referred to as Ahi Tuna and marketed in the United States as “CO Treated” or “Wood Smoked”, had enjoyed consistent supply and very stable pricing.

The newsletter goes on to reveal:

…starting in 2011, and now continuing in 2012, this trend of good availability and pricing stability has been completely reversed. We are currently experiencing some of the most severe supply shortages that the tuna industry has ever faced. The reasons, some factual and others theoretical, are many but all revolve around a severely reduced raw material supply, or tuna biomass.

The reduction of raw material can be attributed to:

1) Overfishing.

2) Fleet reduction. Many vessels have begun targeting more abundant species, thus limiting the amount of boats fishing tuna.

3) Migration changes. Many feel the tuna have moved to different areas, possibly due to:

• Water temperature changes brought on by El Nino / Global Warming
• Water quality changes brought on by the Tsunami in that Region
• Bait migrations.

4) The introduction of Super Frozen Tuna to the Japanese market. This method of production allows for the product to be kept a minus 60 degrees F, which maintains the natural red color of the fish without the need for CO Treatment. The difficulty with this method is the product must be kept at minus 60 F throughout the entire supply chain, otherwise the product will begin to breakdown.

The market for this product is roughly twice the cost of regular CO product, thus becoming more profitable to the tuna supplier and removing a large percentage of fish from the market that may have previously been processed with traditional CO methods.

This comes out to a pretty simple (albeit sad) equation: Less fish + high demand=shortages and high prices.

Hopefully this bigger picture puts into perspective the idea of sustainability and highlights our efforts to source local food whenever possible.

We are looking forward to a great summer. We will see you down at The Brick soon.

-Matt Plumb

www.romafarms.com

For the past several years, Rhode Island high school seniors have been required to complete  a senior project in order to graduate.

This year James Berberick, one of the football players that I coached at Portsmouth High School, asked me if I would be willing to mentor him while he worked to complete his senior project.

I agreed, with one condition.

James would not take the easy way out. He had to promise to do meaningful work that would not only benefit himself, but the community as well.

Every year I hear about some of the absolute waste of time efforts that some students pass off as senior projects. James made the decision to make his count. I am very proud of him for the work that he did throughout this process and the final product that came of it.

James had a very simple yet noble goal from the beginning of this project: he wanted to do something that would benefit children. The initial idea was to develop an instructional program that would teach special needs students basic football skills.

Good in theory, but not exactly thinking outside of the box considering that James is a varsity football player. I instructed James to be more creative and come up with a project that would not only satisfy his desire to benefit children, but also take him away from his areas of expertise.

A couple of days later, James caught up with me after practice and excitedly proclaimed that he was going to write a nutrition booklet for children. Yes!!!! Now we could get to work. James was going to actually learn something! (This would actually turn out to be a “lot of somethings” as he continued to develop his idea.)

Not only would children get something out of this effort, but so would he. His book could have been compiled of a bunch of on-line research, stock pictures, and very little sweat.

However, James took a more involved, hands-on approach by spending hours in the Brick Alley Pub kitchen. He learned food and knife safety, how to cook safely and simply, how to create and compose recipes, and how to conduct himself in a busy business environment.

He extended his “classroom” to outside of the kitchen, visiting other local businesses, such as the local grocer, where he introduced himself and asked if they would be so kind as to allow him to photograph some of their items.

To bring his project full circle, James even took the time to assist in the planting of an urban garden in Newport – an experience that gave him a deeper understanding of where food comes from (no, it doesn’t just magically grow in the cupboards) along with the personal know-how of what and how to plant herbs and vegetables for healthy use at home.

James developing the proper child sided portion for a sports drink in the Brick Alley kitchen

This is what a Senior Project should be all about. James sincerely dedicated himself to learning something new, putting forth the time and effort necessary for exploring the uncharted territory that lay outside of his comfort zone. Your health can benefit greatly by making simple healthy choices like the ones outlined for you in his booklet. Remember, nutrition is nothing but a lifelong series of simple choices.

*We will provide a link to The book after James submits his project.

When we first introduced Brick Blog a few months back, Brick Alley team members came forward and said they would like to contribute their point of view on Brick Alley Pub’s culture and what this place means to them. We were more than happy to give them a soapbox, excited to hear all the different, personal stories they would bring along with them.

With that, we would like to introduce BAP veteran team member Tina, who deftly juggles the demands of being a full-time University of Rhode Island student with the responsibilities of working at the Brick.

Enjoy!

I didn’t realize it then, but I guess you can say I was destined to work at the Brick Alley Pub. It all started when my stepdad walked in through those three wooden glass paneled front doors, looked past the hostess stand and laid eyes on my mother sitting at the corner table by the windows. From then on Brick Alley has been a part of my life. From family dinners to first dates to sweet sixteen’s the restaurant remained a crucial place to be over the years for me, as well as many Aquidneck Island locals alike.

I’ll never forget when my stepdad jokingly asked when I was going to get a job here while out to dinner at the Brick one night. I laughed, and immediately shot down the idea saying that I could never work at a place this busy. Little did I know he was foreshadowing the next 4 years of my life.

The summer going into my senior year at Portsmouth High School, I caved into my calling and applied to an establishment that is all the local’s favorite & the most talked about restaurant by tourists. At 16 I began seating with the hostess, as well as bussing, or shall I say ‘server assisting’. Eventually I started bar backing, and finally became a waitress; it’s safe to say I grew up at the Brick Alley Pub.

But the past four years at BAP has not just been about putting my time in and making some quick cash. It has become so much more than just a job. It’s a place filled with some of the best people I have ever met, whom we all have come to know and love. To the vets that have been working at the Brick longer than us all, we admire you- you’re the people all of us youngsters look up to and whom all the most dedicated locals go to for a cold one. To everyone’s favorite behind the scenes men, who cook the most delicious meals day after day catered precisely to all of our needs. To my fellow wait staff, whom have all become such significant roles in my life, as well as to the guests that keep coming back because of you. And most importantly to the management team & owners who have created something entirely more than just your average restaurant.

As I head into my final year of college my future and forthcoming endeavors are far from predictable. But one thing is for sure, when I’m craving those famous nachos, I know exactly where to go. Or even just to reminisce on the Island’s past, all I have to do is look at the walls. It’s a Brick Alley world, and we’re all just living in it.

So, meet you at the Pub?

In celebration of Earth Day, we had planned a big unveiling of our newest project. Unfortunately, Mother Nature had other plans. So even though we are a couple of days late, we would like to take this opportunity to introduce you to Newport’s latest urban garden.

With the help of Roma Neighborhood Farms, we are excited to turn our back patio into a useful ‘green’ expanse. If you walk down the brick alley next to BAP, you can already see our container plants of mint and basil growing heartily. We also have plenty of tomato plants currently hardening in the greenhouse and cold-frames out at Roma Farms; these fresh babies will make their way home to 140 Thames once the threat of frost has passed. Just in time for fresh summer salads!

Our urban garden will help us continue to source from and support local farms. Remember: Go Local!

The Brick Alley Pub will be accepting applications for the position of BAP Brand S.A.K. (Swiss Army Knife). This position is open to all college students and the role will include duties part start-up, part non-profit, part established business. This is an unpaid opportunity but you will be compensated with Brick Alley meal allowances. Work schedule and number of hours are flexible, but we are looking for 10-20 hours/week starting June 4.

Some of the experiences you will be involved with include:

• Develop and manage our e-commerce platform
• Design, develop, and execute our online branding strategies (Facebook, Twitter, FourSquare, Brick Blog, etc.)
• Organize and lead community service projects in Newport through our Team BAP initiative
• Take field trips with us to local farms as we continue to source local food partnerships
• Participate in the day-to-day operations of a business including tracking inventory, negotiating with food suppliers, sitting in on management meeting, etc.

Requirements

• Open to Growth

Must be willing to learn about any number of things, both with us and on your own time.

• A little William Wallace-ness

You will be called on to organize and help lead events. Therefore you must be comfortable in this position and enjoy/want to get things done.

• Have a Voice (and a Thinking Cap)

You will be expected to have ideas (both good and bad ones) and be willing to speak up/share them.

Application Process

1. Visit the Brick Alley Pub’s Facebook and Twitter pages to get a feel for what we are doing.
2. Visit our website and read about our Team BAP initiative and some of our Brick Blog entries to learn some more about what you will be involved with.
3. Email us the following information at talkwith.brickalley@gmail.com
• A brief recap about yourself and why this sounds like an opportunity you are interested in. Be authentic and don’t just write things you think we want to hear.
• A community service project idea you would put together and help lead in Newport and how you would get people to attend.
• A ‘creative sample’ from your portfolio. Exactly what this is is completely up to you, but some ideas are: original photos you have taken, wicked cool drawings/doodles you have done, creative writing samples/blogs you have written, movies you have produced, songs you have written, events you have participated in, etc. Something to give us an idea of you and what you are interested in.
4. IF you want to send a resume, please feel free to attach. However, it is not required.

This is a great opportunity to gain some meaningful experience on multiple fronts. We are excited to work with you and look forward to hearing from you all!

This Thursday, over 560 B.M.C. Durfee High School juniors will come together in the gym to get their first taste of life in the ‘real world’ as they participate in Credit for Life (CFL) – an interactive financial literacy program designed to increase student awareness of personal money management and budgeting. Understanding the ‘big financial picture’ of buying new clothes, a new car, renting a house, and how credit works is an invaluable life lesson for today’s young men and women and thanks to Brick Alley’s own Aimee Bronhard (who ‘moonlights’ as Durfee’s Guidance Department Head, overseeing the school’s 2,100 students) it is now a staple in the school’s curriculum.

Aimee established the Credit for Life program at Durfee three years ago and has not looked back. With help from fellow Brick Alley team members Kim Napolitano (Durfee Guidance Counselor) and Becca Kenney (Durfee Special Education Math Teacher), CFL continues to grow in size and scope, incorporating a number of disciplines. The basics of the program are: each student assumes the role of a 25 year old adult in his/her career of choice. Before the Fair, a Social Studies assignment requires each student to research his/her potential career along with the salary, job expectations, and any additional education and skills required. Students also complete a  Math assignment creating a personal spending plan that takes into account salary, taxes, insurance, and other living expenses (all of this information is based on the research done in Social Studies). On the actual day of the Fair students are presented with 12 booths, each representing a different life ‘expense’ (Housing, Clothing, Credit & Lending, Savings & Retirement, Insurance, etc.). Students must visit every booth and complete their spending plans, learning to tell the difference between their wants and their needs (that penthouse apartment and shiny, new BMW sure look nice, but as the bills add up, students quickly realize those proverbial ‘money trees’ are in short supply these days…). The goal is to learn how to live within their means and why the concept of a savings account is so important. Finally, after the CFL Fair is over, each student will hand in an English assignment, reflecting on his/her overall experience.

This is an awesomely powerful program, and we are so proud of the efforts Aimee, Kim, and Becca put into the Credit for Life Fair and beyond. Thank you, ladies, for the differences you each make in our communities!

Today I had a great opportunity to spend the morning at a flourishing local farm in Little Compton, RI. I was introduced to Tyler and Karla Young of Young Family Farm a short time ago by a mutual friend. Since our first meeting they have been very generous in sharing their vast knowledge of cultivating vegetables and flowers with me. Let me back track a little bit- about a year ago Rory Hennessey of Altum Athletico and Roma Neighborhood Farms and I were shooting the breeze and agreed that it would be really cool to have a little farm to tend to in our free time. The goal at the time was to have great food around the house all of the time, and that was it. Fast forward a couple of months and there was an opportunity to farm a small piece of land out in Portsmouth. Wow! We have a place to grow, but besides a little bit of gardening experience on Rory’s end we were fish out of water. As Rory and I researched the possible yield for our sized plot, we soon realized that we might just end up with a lot more food than we know what to do with. All of a sudden we were discussing how cool it would be to grow some of the food that we serve here at Brick Alley Pub. But once again, we had just about no clue as to what, where, when, or how to get this done. Ok, back to the Young Family. Rory and I made our first visit to the farm back in February and got the grand tour of the massive expanse. (Side note- Little Compton, RI is only about a  30 minute drive from Downtown Newport. Get in your car and take a ride on over there, it is one of the most beautiful places you will ever see.) On that first visit Tyler outlined exactly what we should grow and why. He and his wife are responsible for running their family’s 200 acre farm and he spent an entire morning explaining the do’s and don’ts to a couple of ‘wannabes from across the river.’

400 Sun Sugar Tomato Plants--Check!

Today’s visit was a solo one, but it was still a great time. When I arrived the Farm staff was already hard at work. Bernie, a retired Tiverton firefighter, showed me how to properly pot the Sun Sugar Tomatoes and then I was on my way. When it was all said and done, I was trusted to plant some 400 of Tyler’s prized Sun Sugars. I guess it may not be everybody’s idea of fun on their day off, but it was an unbelievably therapeutic experience. In all honesty, I am not sure if I would have let such an inexperienced person handle one of my prized crops -  I don’t exactly let just anybody get behind the stove and start knocking out dinners on Saturday night!

If there are any issues with this year’s crop, you know exactly who to blame…All kidding aside, when it gets a bit warmer do yourself a favor and take a ride out to Young Family Farm. They have a wonderful farmer’s ‘stand’ (which is a misnomer, as the ‘stand’ is actually a small farmer’s ‘market’ all by itself) with some of the best local produce around. Here you will find all the fixins necessary to put together that perfect homemade summer dinner (yes, we understand that you cook at home and don’t eat at The Brick every night).

Above all, today’s visit reminded me that Spring and Summer cannot come soon enough. ‘Cause with these seasons come the Young’s famous sweet potatoes, sweet corn, Karla’s beautiful flowers- and of course some Yellow Sun Sugars!

I look forward to seeing you all down at the Brick soon.

- Matt

Restaurant Week is coming to Newport, RI from March 23-April 1. This is a great chance to come on down and try some new dishes (or to just stick with the favorites). The way this traditionally works is restaurants offer a Three-Course Prix Fixe menu for Lunch ($16) and Dinner ($30). However, we thought we would go one step further and offer an additional course with our Dinner Menu (at the same price of course ). So check out the menus, take some notes, and come on down!

LUNCH MENU

First Course  - Choose One:

Award Winning Newport Creamy Clam Chowder

Lobster Bisque

Soup of the Day

Casear Salad

Garden Salad

Second Course – Choose One

Lobster Mac & Cheese

Triple Hot! Hot! Hot!Buffalo Shrimp Pasta

New Bedford Fisherman Scrod

Chicken Parmigiana

Lemony Chicken Piccata

Sirloin Steak Tips

Broiled 9oz. New York Sirloin

Hunstman Burger

Gourmet Burger

Sedona Burger

Third Course – Choose One

Cappuccino

Espresso

Ghirarldelli Brownie a la mode

All Natural Sorbet of the Day

DINNER MENU

First Course  - Choose One:

Award Winning Newport Creamy Clam Chowder

Lobster Bisque

Soup of the Day

Second Course – Choose One

Our Signature Salad & Bread Buffet

Caesar Salad

Garden Salad

Third Course – Choose One

Lobster Mac & Cheese

Triple Hot! Hot! Hot!Buffalo Shrimp Pasta

New Bedford Fisherman Scrod

Chicken Parmigiana

Lemony Chicken Piccata

Sirloin Steak Tips

Broiled 9oz.New York Sirloin

Fourth Course – Choose One

Cappuccino

Espresso

Ghirarldelli Brownie a la mode

All Natural Sorbet of the Day

This past November, we lost one of our own with the passing of Gary  Mathias. Gary played a huge role in the Brick Alley family, having dedicated almost 25 years of his life to serving the Newport community. As the Executive Chef and Kitchen Manager, Gary’s presence was felt everywhere – from the kitchen to our guests’ tables.

In Gary’s memory, we will be hosting a reception and cash bar at Brick Alley Pub this Thursday, March 22, 2012 from 7-11pm. The price of admission is $10 and all monies collected will go to help support the Nicole L. Mathias Scholarship Fund, a fund created for Gary’s daughter Nicole. Cash donations are very welcome and should be written to : Nicole L. Mathias Scholarship Fund c/o People’s Credit Union.

Brick Alley will provide appetizers and finger foods and a raffle will include donations from Point Jude Lures, Saltwater Edge, The Portuguese American Citizens Club, The Portsmouth Shop, Aquidneck Island Striper Team, Crafty One Customs Fishing Rods, and more.

This is a great cause for a great man. Thank you in advance for your support – we look forward to seeing everyone Thursday night.

Another Parade Day has come and gone, but this past weekend’s will be tough to beat. St. Patrick’s Day got off to a little bit of a gloomy start as the clouds decided to hang around a little longer than planned. But when the sun finally broke through, it was absolutely beautiful!

Per usual, the Parade itself was a blast to watch. We were treated to Irish dancers, performances by local high school bands, plenty of bagpipes, and of course, firetrucks. Once the spectacle on Thames St. quieted down, things began to heat up inside of the Pub. As you can see in the video above, we were treated to an encore courtesy of the Rhode Island Highlanders Pipe Band. There is something to be said about being able to sit in your favorite pub, enjoying a Guinness and corned beef while listening to a live pipe band.

However, Parade Day was only half the story for us at Brick Alley, for on Sunday we held our first ever TeamBAP event. Meeting at 10am in front of the Pub, more than 25 people came together to help clean up Newport after the Parade (if you have ever experienced St. Patrick’s Day in Newport, you know what a job that can be). The event brought together Brick Alley employees of past and present, customers, and Newport residents. In just two hours, TeamBAP was able to fill up a fair share of trash bags, doing our part to help keep Newport beautiful. It was a great launch for TeamBAP and we are excited about our future events.

All in all, another great weekend! We hope yours was as safe and enjoyable and we look forward to seeing you down here soon.