…The basketball court, that is!  The Fall River Herald featured Chef James from the Boat House in its “Ten from the Line” series recently.  They wanted to see who had the better free-throw skills, our Chef or his brother, ABC 6 meteorologist Fred Campagna. How did he shape up?  You’ll have to watch the video!  [...]

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” [...]

A practice that hits close to home and our culinary philosophy. Farm Fresh Rhode Island recently hosted a luncheon highlighting the importance of supporting local farmers. Check out this clip below… notice anyone familiar to the Newport Restaurant Group? Executive Chef Jonathan Cambra of Castle Hill gives his take on choosing local.

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:

An evening celebrating Food and Wine to support our local Rhode Island PBS, takes place Saturday February 6th at the Roger Williams Park Botanical Center. Castle Hill Executive Chef Jonathan Cambra chats it up with Bob Burke, owner of Pot Au Feu in Providence, to give some insight on how wines pair with food, just [...]

To get the full recipe, click here.

Check out Hemenway’s Executive Chef Steve Long on the Rhode Show! And be sure to try all these oysters and more at the Hemenway’s Oyster Festival THIS Saturday Sept. 26th. You can find us in Market Square Park, adjacent to the restaurant, from 1pm – 5pm. Admission is FREE. Food & Drink tickets are $1. All proceeds [...]

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