Fright Night Lite – Movie Night in Lippitt Park on October 19

The Providence Children’s Film Festival is delighted to partner up with Celebrate Providence and the Summit Neighborhood Association to present our second annual “FRIGHT NIGHT (lite)” show under the stars in Lippitt Park. With Halloween just around the corner this reel of shorts will hopefully get you in the mood for goosebumps, ghouls and things that go bump in the night. Most films allude to something a little scary but we are pretty sure you will sleep well afterwards. And similar to last year… If you stay for the last two, you might need to leave the lights on! (Rest assured, we’ll pause before presenting the last two films.) Popcorn will be poppin’ and hearts will be stoppin’. Dress warmly, pack a picnic, and bring a thermos of cocoa! This event and popcorn are FREE!

October 19, 2018, at 6:30pm

Note: This show is for all ages of people THAT LIKE to be scared a little and/or laugh at a film scene containing something possibly gross. These films are not officially rated but if they were we would guess PG. Age corresponds very poorly with enjoying horror/monster/pseudo gory themed films. Parents are strongly advised to use their own judgement when deciding whether this genre of film will work for themselves or their children.

Follow PCFF and/or SNA on Facebook for last minute changes due to weather.

Snow shovel brigade needs volunteers

SNA snow shovel

The SNA Snow Brigade is planning for the coming winter. Volunteers help elderly and disabled neighbors who have difficulty clearing their walks and driveways, and who cannot easily pay for a service. If you or one of your Summit neighbors meet this description and would like assistance, please email organizers Britt Page and Tom Schmeling at Likewise, please email if you are willing to join the effort as a volunteer shoveler! Shovelers work in teams, trading off two-week shifts so that nobody has to commit for the entire winter.


Putting the garden to bed for the winter

Jessica and Read Porter clean out their plot.

Jessica and Read Porter clean out their plot.

The Summit Neighborhood Community Gardens in the Summit Avenue Park were tucked in for the winter Sunday as members of the gardening group finished their first season.

As Nancy Buron, head of the group, put it, “As temperatures dramatically plunged into the teens last week, our plants crisped and plunged as well.  And so, the timing was good to gather for some chai, snacks, conversation, tidying-up, and garlic planting! There is a vast amount of gratitude to go around for making our very first season in the community garden successful and fun.  Many forces converged to create a dynamic and beautiful space for community building and urban gardening in our neighborhood.   Together, we’ve made something wonderful.”

For more, go to


Invitation to talk from Miriam

October 31, 2017

Dear Neighbors,

You are invited to attend a community meeting at The Miriam Hospital on Tuesday, November 7 at 6:00 p.m. in the Hurvitz Board Room. The Board Room is located near the Gift Shop on the first floor of the main hospital building.

The meeting will last about 30-45 minutes. During our time together, we will discuss our current and future construction projects as well as upcoming community relations activities planned for the holidays.

In addition to our presentations, we will have refreshments which will include Miriam’s delicious cookies. Please call The Neighborhood Hotline to RSVP at (401)-793-4040. I look forward to seeing you there!


Monica Anderson

Director Community Relations and Corporate Citizenship


Renovated Summit Avenue park open

The reopening ribbon flies after being cut by Mayor Jorge Elorza. Cheering him on are from left: Monica Anderson, Miriam Hospital; Amy Martinez, Friends of Summit Avenue Park; Nancy Buron, Summit Neighborhood Community Gardens; Ethan Gyles, SNA; Wendy Nilsson, Parks Department; Nirva LaFortune, Ward Three councilwoman; Meghan Gardner, city landscape architect; Helene Miller, Partnership for PVD Parks; Arthur Sampson, Miriam Hospital.

The reopening ribbon flies after being cut by Mayor Jorge Elorza. Cheering him on are from left: Monica Anderson, Miriam Hospital; Amy Martinez, Friends of Summit Avenue Park; Nancy Buron, Summit Neighborhood Community Gardens; Ethan Gyles, SNA; Wendy Nilsson, Parks Department; Nirva LaFortune, Ward Three councilwoman; Meghan Gardner, city landscape architect; Helene Miller, Partnership for PVD Parks; Arthur Sampson, Miriam Hospital.

By Ethan Gyles

SNA board member

The second and final phase of upgrades at Summit Avenue Park have been completed, and a ribbon cutting to mark the occasion took place on Wednesday, October 25t.

Mild autumn rains held off long enough for remarks by Mayor Jorge Elorza and community leaders in commemorating the occasion. The mayor then wielded ceremonial scissors, snipped the bright orange ribbon, and officially opened the enhanced space to the public.

The second phase of park upgrades included concrete walks, a small wooden play bridge, climbable boulders, log seats, a “little lending library,” and a shade tree with a surrounding bench. Fresh grass, a play house, a new sandbox, jungle-gym repairs, and a lot of painting have also been completed. The first phase of the upgrades included the construction of the new community garden. The Summit neighborhood will benefit from this vibrant multi-use park for many years to come.

SNA sincerely thanks the numerous neighborhood volunteers who stepped up and volunteered their time and energy over the past several years to help bring this project from idea to reality. In no particular order, Read Porter, Jessica Porter, Kerry Kohring, Doug Itkin, Linda Gifford, Annie Voss-Altman, Sarah Hesson, Greg Gerritt, Melissa Dubose, Dean Weinberg, Nancy Buron, John Buron, Annalise Daly, Amy Martinez, and Martha Frankel. We’d also like to thank Mayor Elorza, City Councilor Nirva LaFortune, Parks Superintendent Wendy Nilsson, City Landscape Architect Meghan Gardner, Partnership for Providence Parks’ Helene Miller, and former Parks Director Bob McMahon.

Last, very special thanks go to The Miriam Hospital for their exceptionally generous donation to the project.

Art sale at local temple


Just in time for holiday gift shopping, the third annual Creative Hands Art Sale will feature a mixture of returning artists and new vendors. With local and regional artists and artisans as well as those from as far away as Missouri displaying and selling a variety of unique items, Creative Hands will offer a wide range of gifts not available elsewhere. Many media and materials, including painting, photography, jewelry, furniture, glass, wood, paper, textiles, metal, and polymer clay, will be represented. With items spanning a wide range of prices and a silent auction to be held throughout the day, Creative Hands will have something for every taste.

Whether you are looking for something beautiful, whimsical, practical, or just something a bit different for yourself or for a gift, you won’t want to miss Creative Hands. Admission and parking are free and the venue is handicapped accessible.


Cranberries on parade at cookoff

Judges and other participants sample the five dishes.

Judges and other participants sample the five dishes.

Precipitation again marked the SNA fall cookoff, but at least it wasn’t snow or a hurricane.

This year about 35 adults and children attended the event on Wednesday evening, Oct. 25, at Seven Stars bakery on Hope Street, bringing five dishes whose unifying ingredient was cranberries.

A panel of three judges selected first, second and third prizes, then there was a people’s choice picked by general tasting.

First Prize, a $20 gift certificate to Hope Street merchant Stock, went to Jocivell Adames for cranberry cheesecake with jam. See recipe below.

Jocivell Adames

Jocivell Adames

Second Prize, a $20 certificate to Rhody Craft, went to Charlie Seelig for apple-cranberry pie. See recipe below.

Chalie Seelig

Charlie Seelig

Third Prize, a $15 certificate to Olive del Mondo, went to Laura Ramey for cranberry salsa. See recipe below.

Laura Ramsey

Laura Ramsey

The People’s Choice, a $25 certificate to Seven Stars, went to Sandy Kohring for cranberry brownies. See recipe below.

Sandy Kohring

Sandy Kohring

Recipes will be posted on the SNA web site as they become available.

Because this was a pre-Halloween event. some of the children came in costume, including one combination of several superheros. The venue was decorated by balloons provided by Hope Street merchant Henry Bear’s Park and flowers provided by Sherry Waldman, owner of Main Street Martial Arts studio on North Main Street.

The judges were Dean Weinberg, an SNA member, Jan Dane, owner of Stock, and Gailia Rutan, a former cookoff winner. The organizers were SNA members Emily Spitzman and Sandy Kohring.

The judges, from left, Jan Dane, Gailia Rutan and Dean Weinberg

The judges, from left, Jan Dane, Gailia Rutan and Dean Weinberg.

Jocivell’s mini white chocolate cranberry orange cheesecakes


3/4 cup graham crackers crumb

3 tablespoons butter melted

1 tablespoon sugar

12 ounces cream cheese softened (1 1/2 boxes)

2 tablespoons sugar

1 egg

1 teaspoon orange extract

1 cup white chocolate chips

1 tablespoon orange zest

2 1/2 cup fresh cranberries

1/3 cup water

3/4 cup sugar

2 teaspoons orange juice


  1. Preheat oven to 300 degrees. Spray mini cheesecake pan with nonstick baking spray.
  2. Combine graham cracker crumbs, 1 tablespoon sugar and melted butter in small bowl. Divide evenly in pan and press down to create the crust.
  3. In stand mixer blend cream cheese and 2 tablespoons sugar until creamy and fluffy. Add the egg and orange extract; mix just until blended in. Stir in white chocolate chips and orange zest. Divide evenly in the cheesecake pan over the crust.
  4. Bake for 20-25 minutes or just until set. Remove from oven and refrigerate cakes for 2 hours to up to overnight. Remove from pan.
  5. In small saucepan combine 1 1/2 cups cranberries, water and 3/4 cup sugar . Simmer for 10-15 minutes or until the cranberries have popped. Remove from heat and stir in remaining cranberries and orange juice. Chill to thicken. Spoon over chilled cheesecakes.

Charlie’s cranberry-apple pie


-2 cups fresh or frozen cranberries

-1/4 cup orange juice

-1 cup granulated sugar (7 ounces) plus 1 tablespoon for top of pie

-1/2 teaspoon ground cinnamon

-1/2 teaspoon table salt

-1/4 cup water

-1 tablespoon cornstarch

-3 1/2 pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices (Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn)

– dough for two-crust pie (homemade or purchased)

-1 egg white, beaten lightly


  1. Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn’t fill in), 10 to 12 minutes.
  2. Remove from heat, stir in water, and cool to room temperature, about 30 minutes. 3. Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine.
  3. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.
  4. While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.
  5. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
  6. Transfer cooled cranberry mixture to dough-lined pie plate and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
  7. Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.
  8. Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2- inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.
  9. Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.

Laura’s cranberry salsa


-1 bag cranberries
-1bundle cilantro
-1 bundle green onions
-2 tablespoons lemon (or lime) juice
-2-3 jalapenos
-3/4 C sugar
-1 8oz package cream cheese
-dipping stuff- crackers, tortilla chips, etc.


Chop and mix everything up with sugar, refrigerate for a couple of hours or longer. Pour over cream cheese and serve.

Sandy’s cranberry brownies


-6 oz. semi-sweet chocolate

-½ cup (4 oz.) unsalted butter

-¾ cup (5¼ oz.) granulated sugar

-¼ cup (2 oz.) light brown sugar

-2 eggs

-1 teaspoon vanilla extract

-½ teaspoon salt

-1 tablespoon cocoa powder

-⅔ cup (2¾ oz.) all-purpose flour

-¼ cup dried cranberries

-1 cup chocolate covered cranberries

-1 cup fresh or frozen cranberries



  1. Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
  3. Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
  4. Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the dried cranberries, chocolate covered cranberries and fresh cranberries.
  6. Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached.
  7. Cool brownies completely before cutting into 16 equal squares with a very sharp knife.