A practice that hits close to home and our culinary philosophy. Farm Fresh Rhode Island recently hosted a luncheon highlighting the importance of supporting local farmers. Check out this clip below… notice anyone familiar to the Newport Restaurant Group? Executive Chef Jonathan Cambra of Castle Hill gives his take on choosing local.

If this doesn’t spark an appetite, I don’t know what will. We are back just about one year later from our first dinner and are more than pleased to report on another successful Long Trail Beer Dinner at Castle Hill. A special thank you to our great group of guests who attended, and our host [...]

An evening celebrating Food and Wine to support our local Rhode Island PBS, takes place Saturday February 6th at the Roger Williams Park Botanical Center. Castle Hill Executive Chef Jonathan Cambra chats it up with Bob Burke, owner of Pot Au Feu in Providence, to give some insight on how wines pair with food, just [...]

Another memorable wine weekend at Castle Hill as Bruce Cakebread, President and COO of Cakebread Cellars joined a collection of 45 guests Saturday evening November 7th for dinner. Bruce’s seminar was incredible; his passion for his craft was so evident. Without a doubt, the wines and the food were the stars of the show. Until [...]

Join us for dinner at the dining room of Castle Hill on Sundays and enjoy 50% off the entire wine list. November 15 – December 20. Explore wines that  you may not have before! Our friend at the Lisa Magnuson of the Providence Wine Examiner dishes about Castle Hill’s newest special and the wonderful wines [...]

To get the full recipe, click here.

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 [...]

Now this is fresh! Executive Chef Jonathan Cambra as he is picking that day’s ingredients

We’re cooking raw bar recipes with The Newport Restaurant Group and Chef Jonathan Cambra.
Raw Bar recipes
Champagne Mignonette
Yield: 1Qt.
Ingredients:
1 Qt. champagne vinegar
3 small shallots, minced finely
1 Tb. Table ground black pepper
1 tsp. Coarse ground black pepper
Salt- to taste
Method:
1. Combine minced shallots, champagne vinegar and peppers. Season with salt to taste.