Our hats are off to Farm Fresh Rhode Island for a huge success at this year’s Local Food Fest this past Tuesday, August 3rd. Castle Hill was thrilled to play host once again to this great event. We couldn’t say more about the backdrop – the sun was shining and the cool sea breezes stirred the aroma of local food being crafted by some of the best restaurants in the state; creating a perfect summer afternoon. And all to benefit Farm Fresh Rhode Island and their mission to further grow a local food system that values the environment, health and quality of life of RI farmers and eaters - and with over $30,000 raised that road will continue! Thank you to all who made this event happen, we can’t wait until next year!
Chef Jon recently took The Rhode Show on a completely different type of ride – he let them adventure out with him on a recent fishing trip in Narragansett Bay. The team was not only impressed with the boat’s catch (8 large striped bass!) but also with his knowledge and love of the sea. Whether he’s toiling in the Castle Hill garden or getting up at dawn to find fish for dinner, Chef Jon truly lives his culinary philosophy. When we say he’s dedicated to serving fresh, local seafood, we mean it!
Watch the video below for all the action, and read on for The Rhode Show article.
Castle Hill Garden, welcome to your 15 minutes of fame. Chef Jon showed off a bounty of beautiful vegetables freshly picked on The Rhode Show this morning. One cannot help but be impressed by the plethora of veggies harvested just yesterday to complement Chef’s pan-roasted native striped bass. Read on for the recipe, or visit Castle Hill to delight in some of their greatest greens, featured throughout the Castle Hill menu and straight from the garden.
“We currently are harvesting lots of different lettuces, green beans, sunburst squash, zucchini, patty pan squash, all kinds of herbs, swiss chard, and kale. Castle Hill’s team pulled garlic from the field today; it is currently drying and is beautiful. Soon to come will be many varieties of peppers, tomatoes, cucumbers, red, white, and yellow onions, along with many other late summer vegetables.”
Chef Tim stopped by the Rhode Show this morning to help them conclude Wedding Week. In addition to highlighting some of our spectacular wedding venues, including Castle Hill in Newport and Waterman Grille in Providence, Chef Tim also demonstrated how to make the perfect New England summer wedding dish – a delectable surf & turf with a bit of extra flair, Bacon-wrapped filet with butter poached lobster tail. And as this weekend looks like it will showcase the perfect Ocean State summer weather, indulge in a similar dish outside at one of our waterfront properties, or use the recipe and video below to make you very own at home. No matter how you choose to spend it, we hope you enjoy it with friends and loved ones, especially the fathers!
Castle Hill’s Chef Jon was featured Cultivating Life with Sean Conway, a weekly television series that aims to prove “reconnecting to the land is as easy as stepping out your back door.” Sounds like Chef Jon and Sean’s culinary philosophies have much in common. Whether Chef is incorporating herbs and vegetables from the Castle Hill garden into his dishes or taking a fishing trip out in Narragansett Bay to catch fresh striper for dinner that night, he (quite literally) uses his backyard for culinary exploration and inspiration.
Watch the video above as Chef shows Sean how to make the quintessential New England dish, Clam Chowder. To quote Cultivating Life, “The flavors in his version are clean, and rely on the best of his main ingredients for the flavor, bacon, onions, home grown potatoes and Quahogs harvested from the beaches nearby.” Sounds like the celebrated approach each of our Newport Restaurant Group chefs take when creating a dish – relying on freshness and local flavors to leave a lasting impression.
Speaking of our Newport Restaurant Group family carrying on the New England Clam Chowder tradition, we have a bit of boasting to do. At the Knorr Great Chowder Cook-Off held at the Newport Yachting Center on June 5th, chowder enthusiasts tasted various recipes from 29 different restaurants and voted on who they felt made the best Clam, Seafood, and Creative Chowders. The Boat House took home top honors for their Creative Chowder, and Waterman Grille won bronze in the same category. Hemenway’s Seafood Grille & Oyster Bar secured second place in the largest category, Clam, as a first time entrant. We are ecstatic that the hard work of our culinary teams was recognized at what is considered by most the premiere chowder tasting event in the country!
Hemenway’s reputation as Providence’s premier seafood spot is well known, but now Executive Chef Steven Long is bringing his flair for fish to the West Bay! When Hemenway’s Dockside Dining opens later this month in East Greenwich, fans of seafood fare will be able to indulge seaside in a more relaxed atmosphere. So whether you are working downtown and stop in for a quick lunch meeting, or are looking to unwind on the waterfront over the weekend, there are now two spots in the Ocean State serving up the best local catch.
Chef Steve recently stopped by The Rhode Show to share one of the restaurant’s most popular dishes, Hemenway’s Mixed Seafood Grill. Watch the video below and read on for the full recipe.
Why NRG Loves Farm Fresh Market Mobile! Market Mobile is the newest way for chefs, schools, and grocers to obtain their fresh produce. Market Mobile works in collaboration with Farm Fresh RI, local producers, and local buyers. Read on…
Chef Michael stopped by the Rhode Show last Friday to share the 2-time award-winning Mooring Scallop Chowder. With fresh herbs and local seafood ingredients on hand, Chef reveals the secrets that make this chowder so scrumptious. In fact, The Mooring will be going for a 3rd win at the international chowder championship, The Knorr Great Chowder Cook-Off, this June 5th! Read on for recipe details.
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