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.

Before the summer menu rolls out in a couple of weeks, diners can still feast on spring delights like lobster scampi with shrimp and scallops, scallops with risotto and blood orange gastrique, baked stuffed shrimp with lump crab-roasted corn stuffing, and more, all enjoyed with indoor and outdoor views of the Sakonnet River.

We’re cooking two types of chowder as The Schwepps Great Chowder Cook-Off kicks off this weekend.Shrimp, Chourico and Corn Chowder

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