Farm Fresh Challenge

This past Saturday, members of each of the Newport Restaurant Group kitchens visited the Farmer’s Market in Pawtucket, taking part in a companywide event bringing chef and farmer together. Armed with $100 each and an hour to choose ingredients, each culinary team was then on their way back to their respective restaurants to create unique menu specials highlighting the bountiful ingredients available in RI during the winter. I was able to enjoy Castle Hill’s Chile Braised Simmons Farm pork and Matunuk little neck stew. Other offerings included Waterman Grille’s Kenyon’s Blue corn meal crusted Boston Blue Cod served with roasted creamers and Asian vegetable slaw, finished with Farm Fresh grapefruit segments and Geoffrey’s micro greens, while the Mooring served up Narragansett Creamery ricotta ravioli, butter poached Maine lobster, Farm Fresh butternut cream, seven stars foccacia. Hope you were lucky enough to have joined us for a memorable night of cooking.