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.

At Castle Hill, we are extremely proud to be a part of the Relais & Chateaux family of properties. We’ve worked incredibly hard to develop the level of hospitality and guest service demanded by this impressive organization of leading luxury hotels. For anyone who is unfamiliar with Relais & Chateaux, the video below is a good [...]

We’re cooking Spring Onion Soup with Chef Jonathan Cambra of Newport Restaurant Group.

We are working on an exciting new project that will be rolled out this summer at some of our restaurants – our very own beer! The brew is called ‘Castle Hill Windward Weiss’ and is a traditional German Hefeweizen or ‘wheat beer’ that exhibits subtle flavors of banana and clove. We have commissioned the beer from [...]

This past Tuesday, April 7th, Trio hosted another one of their wildly popular culinary classes. This time it was Candies & Chocolate with Trio’s Pastry Chef Kristin Beaupre with special guest, Castle Hill Pastry Chef Jonathan Marston. Attendees learned to make (and more importantly, got to taste) Dark Chocolate Truffles, Almond Brittle, Coffee-Walnut Fudge and White Chocolate Fruit [...]