Newport Restaurant Group Grassroots » Trio

The Holidays Might Be Over But…

clukeris — Tue, 05 Jan 2010 13:58:10 +0000

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:

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.

In the Kitchen with Chef DiLibero: Halibut Livornese

Steve Barbera — Tue, 25 Aug 2009 13:36:23 +0000

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.

Grilled Ribeye & Pairings w/ Len Panaggio & Chef Delibero

Steve Barbera — Fri, 24 Jul 2009 16:37:33 +0000

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

Cooking with Chef Dilibero – Linguini with White Clam Sauce

Steve Barbera — Fri, 29 May 2009 21:01:37 +0000

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

Ingredients:
8 little necks
2 cloves of Garlic
1 oz. Pancetta
4 oz. Clam juice
4 to 5 leaves of Italian flat Parsley
Extra virgin olive oil
6 oz. Linguini

Procedure:
- Heat oil in sauté pan
- Add pancetta and render till golden brown
- Add garlic and brown
- Deglaze with the white wine
- Add clams and calm juice
- Simmer till clams pop open
- Finish with parsley and extra virgin olive oil

Cooking with Chef Delibero – Grilled Filet with Wild Mushroom Demi

Steve Barbera — Fri, 01 May 2009 19:57:14 +0000

We’re cooking grilled filet with a wild mushroom demi sauce with Chef Kevin Delibero of Newport Restaurant Group.

Ingredients:
2 8oz filets Mignon
3 large Yukon gold potatoes (large dice)
2 large shallots (sliced thinly)
¼ cup heavy cream
½ cup half & half
1 large Portobello (cleaned and medium dice)
3 shitake mushroom (Thinly diced)
1 cup demi glace
1/2 cup oil
Salt and pepper to taste

Procedure:
- Dice Yukon potatoes
- Place in a pot with water
- Bring to a boil turn down to a simmer for 15 minutes
- Place cream and half & half into a pot to heat slowly (not on high it will boil over)
- In a hot sauté pan place shallots in and caramelize for 5min
- When potatoes are tender drain from water and place into a mixer
- Start on low speed and add in the hot cream mixture
- Add in the caramelized shallots
- Taste for seasoning

For the sauce:
- In a sauce pan place the remaining oil in pan and heat till hot
- Place mushrooms in and sauté till golden brown
- Add in demi glace and cook for 5 minutes

For the steak:
- Pre heat grill to 600 degrees
- Season beef well on both sides
- Place steak on the grill and cook till desired temperature

Spring Onion Soup with Chef Cambra

Steve Barbera — Fri, 17 Apr 2009 16:12:32 +0000

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

(Yields 5 portions)

Ingredients for Soup:
4 medium size Yukon gold potatoes, peeled and quartered
5lbs of medium Spanish onions, sliced
4ea of garlic cloves, minced
2 Cups white wine to cover chicken broth
1 ¼ Cups heavy cream
to taste lemon juice, salt and white pepper

Ingredients for Sauté:
1 pound of fresh native cooked lobster meat, cut into bite size pieces
1/4lb cleaned Morel mushrooms, cut in half
1garlic clove, minced fine
1/4 cup red watercress
to taste kosher salt, white pepper
1/2 cup white wine
1/4 cup fresh chives, minced
3T Extra Virgin Olive Oil

Steps:

Procedure for Soup:
- In a large stock pot, sauté the onions and garlic until softened, but not browned.
- Add wine and reduce by half.
- Add the potatoes.
- Cover with stock one inch over top of potatoes.
- Bring to a boil, reduce heat to a low simmer and cook until potatoes are very tender.
- Remove potatoes, onions and garlic, reserving the cooking liquid.
- In a blender, puree the vegetables until very smooth with some of the stock.
- Add puree back to a clean pot, bring to a simmer and adjust to your desired consistency with more of the reserved stock.
- Add the cream.
- Bring back to a simmer.
- Season with salt, pepper and lemon juice.

Procedure for Sauté:
- In a hot skillet, add olive oil, sauté morels until crispy, add garlic salt and pepper.
- Deglaze with white wine, reduce by half fold in lobster, and finish with chopped chives.
- To plate: Add the lobster and Morels to the center of a soup bowl, ladle hot soup, garnish with water cress.

Castle Hill Windward Weiss – A New Brew at Newport Restaurant Group

Steve Barbera — Wed, 15 Apr 2009 17:26:26 +0000

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 Coastal Extreme Brewing – a local brewery based in Middletown, RI – and we had our first taste yesterday. We are tentatively scheduled to have the beer at Trio, 22 Bowen’s, Castle Hill & the Boat House in early Summer. We hope you’ll join us for a taste of this locally-brewed craft beer in the months ahead. Until then, here is a prototype of the tap handle, which is in the design phase and is being developed by a company out in Oregon. Think Summer!

Sweetness!

jbrown — Fri, 10 Apr 2009 18:32:23 +0000

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 & Nut Clusters. At the end of the class, Kristin & Jon surprised guests with some sponge candy they had made earlier in the day and went over how to prepare it at home. Definitely the sweetest class so far.