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…

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

Recipe from The Newport Restaurant Group

NEWPORT, R.I. (FOX Providence) – We’re cooking Braised Beef Short Ribs with Risotto with The Newport Restaurant Group .

Ingredients:
- Two 6oz pieces of Halibut
- Two large Yukon gold potatoes
- 12 Brussels Sprouts
- Water as needed
- Oil as needed
- Salt and Pepper as needed

Read on to learn more about this delicious recipe!

Ingredients:
Two 6oz pieces of Cod Loin
½ bunch of Kale rough chopped
¾ pint grape tomatoes
One large Yukon, diced in small pieces
One shallot, sliced thin
One clove of garlic, diced fine
11/2 cups fish broth
½ cup Vidal blanc
1 tbsp of Extra Virgin Olive Oil
Salt and Pepper to taste
Steps:
1. Season fish well on both sides with Salt &Pepper.
2. Heat sauté [...]