This amazing recipe of Eggnog Creme Brulee makes a great festive dessert choice all season long. Check out Executive Chef Kevin Di Libero as he does what he does best with our friends from the Rhode Show. Recipe below:

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

We’re cooking grilled ribeye with Newport Restaurant Group.
Ingredients:
-14oz rib eye
-3 each fingerling potatoes( sliced and steamed till tender)
-Arugula( 3oz)
-1 red onion( sliced thinly)
-Blue cheese crumbled( 2oz )
-Apple wood smoked bacon (2oz diced and rendered)
-Extra virgin olive oil as needed
-Salt and pepper to taste

We’re cooking Linguini with white clam sauce with Executive Chef Kevin DiLibero of the Newport Restaurant Group…

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 [...]