Chef Tim stopped by the Rhode Show this morning to help them conclude Wedding Week. In addition to highlighting some of our spectacular wedding venues, including Castle Hill in Newport and Waterman Grille in Providence, Chef Tim also demonstrated how to make the perfect New England summer wedding dish – a delectable surf & [...]

Hemenway’s reputation as Providence’s premier seafood spot is well known,  but now Executive Chef Steven Long is bringing his flair for fish to the West Bay!  When Hemenway’s Dockside Dining opens later this month in East Greenwich, fans of seafood fare will be able to indulge seaside in a more relaxed atmosphere.  So whether you [...]

Chef Michael stopped by the Rhode Show last Friday to share the 2-time award-winning Mooring Scallop Chowder. With fresh herbs and local seafood ingredients on hand, Chef reveals the secrets that make this chowder so scrumptious.  In fact, The Mooring will be going for a 3rd win at the international chowder championship, The Knorr Great [...]

It’s no secret that we prefer to use local and seasonal ingredients when cooking around here. You might think, however, that choosing local in the middle of February in New England limits your choices for a delicious meal.  Not so!  Chef Jon of Castle Hill prepares Simmons Farm Pork Chops and goes through a “cornucopia” [...]

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:

To get the full recipe, click here.

We’re cooking Beer Battered Fish and Chips with Executive Chef Michael Conetta.

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 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.