Eggnog Creme Brulee, from the Newport Restaurant Group:

Ingredients

Heavy cream……………….. 1qrt 
nutmeg……………………….3/4 tsp 
cinnamon…………………….3/4 tsp 
ginger………………………… 1/4tsp 
salt ……………………………..1tblsp 
lemon juice………………………1tsp 
Rum………………………………1tblsp 
Brandy…………………………….1tblsp 
Eggs yolks………………….. ¾ cup 
Sugar ………………………..3/4 cup

Procedure

Place heavy cream into a sauce pan. 
Add all spices and liquor. 
Bring to a simmer. 
Mix eggs and sugar together. 
Slowly temper the cream mixture into the eggs. 
Pour into a ramekin. 
Place ramekin into a water bath and bake at 300 degrees for 30 to 40 minutes. 
Take out of water bath and cool. 
When cold cover the top with sugar in the raw and torch till the sugar has caramelized.

We recently checked in with Castle Hill Executive Farmer, eh hem I mean Executive Chef Jonathan Cambra – to see how the fall harvest was going out at the Castle Hill garden. Here’s what he had to report:

“We have had much success this season even with the challenging weather we had in June and July. We have been harvesting veggies all season and utilizing them for menu items, menu additions, the nightly amuse bouche. The dinning room staff have really enjoyed learning about the garden so they can see for themselves where the veggies come from and how they grow. The fall crop of veggies are coming up which include white turnips, kale, collard greens, Brussels sprouts, assorted lettuces and a variety of herbs. We have also planted a blueberry bush patch. The last item to go into the ground will be garlic, this we be planted in late October for a late 2010 spring and summer harvest.”

Can’t wait!

A look inside the wonderful world of wine dinners from our Corporate Beverage Director Len Panaggio. With a full season ahead of us, take some time to explore what winemakers and vineyards will be making appearances in your backyard – click here. Take it away Len!

Wine dinners have something to offer for everyone involved in creatingand enjoying them. From the restaurant’s perspective, the culinary team loves them because it provides an opportunity to try new dishes, especially with the bounty of local harvest coming out, something the chefs are always looking for.

From a guest’s perspective, I feel, the most important feature of these dinners is the educational component. When you have a winemaker speak at these events, the chance to ask your own personal wine question is so exciting. At the end of the meals, we bring out the culinary team and once again, the opportunity to ask culinary questions is equally as exciting. Then you get to ask the ultimate question—what was so great about that dish with that wine? BINGO! There it is.

Now, one of the most amazing aspects is that you sit at a table with, for the most part, people you don’t know. You are all eating and drinking the same food and wine. The interaction between the guests is so rewarding. The wine is doing what it does best -bringing people together. Lasting friendships are created. In an era when we don’t spend enough time interacting face-to-face, wine (don’t forget beer dinners) bring people to the table to break bread and drink wine and share their personal experience of what they are perceiving. Magic-in a bottle!

We’re in the kitchen today cooking Halibut Livornese with Chef Kevin DiLibero of Newport Restaurant Group.

Ingredients:
2 pieces 8oz halibut
1 tblsp of butter
½ cup white wine
1 28oz can of Italian plum tomatoes
1 red onion Sliced very thinly
1 tblsp of capers
1 tblps of olives
1 teaspoon of red pepper flakes
Extra virgin olive oil As needed
Procedure for Sauce

1. In a sauce caramelize red onions
2. Add in olives, capers, red pepper flakes
3. Stir well deglaze with white wine
4. Reduce the white wine by ½
5. Add in Tomatoes
6. cook for 1 hour on low heat
For poaching the fish

1. combine butter and white wine in a sauté pan
2. place fish into the pan
3. add tomato sauce and cook on low heat for 8 minutes
4. finish with extra virgin olive oil
From Providence to Newport and everywhere in between, Newport Restaurant Group provides the highest quality culinary experience with a creative, thoughtful and responsible approach in preparing all of our menus. Each restaurant’s signature cuisine follows the principles of our Culinary Philosophy. We begin with the premise that food is one of the fundamental joys of the human experience. It is therefore our goal to provide our guests with an unparalleled culinary experience in a welcoming and unique, service-oriented atmosphere.  Newport Restaurant Group’s award-winning portfolio of restaurants includes: Castle Hill Inn & Resort, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, Waterman Grille, The Boat House Restaurant, The Smokehouse Café and Trio Restaurant.