We’re cooking Simmons Farm Pork Chops (Portuguese Style) in The Rhode Show kitchen with Chef Jonathan Cambra of Newport Restaurant Group .

Ingredients: (yields 4 portions)

4ea bone in pork chops

1 cup Portuguese white wine

¼ cup Water

2 cloves Garlic thinly sliced

1 ea Spanish onion thinly sliced

1 ea Bay leaves

2T Portuguese crushed hot pepper sauce

2T Portuguese Olive oil

1T Salt

½ t White pepper

Steps:

- Combine all ingredients

- Refrigerate over night

- Pull from marinate, set liquid aside

- Pre-heat grill, grill chops to medium, basting with marinate

- Serve with roasted potato and sauté kale, collards, or mushrooms

If this doesn’t spark an appetite, I don’t know what will. We are back just about one year later from our first dinner and are more than pleased to report on another successful Long Trail Beer Dinner at Castle Hill. A special thank you to our great group of guests who attended, and our host Brandon Mayes of Long Trail who did a fantastic job leading the dinner. The culinary team at Castle Hill out-did themselves again. How can you go wrong with the perfectly brewed beers of local Long Trail, coupled with crafted local cuisine featured on the menu, created by Executive Chef Jonathan Cambra.  Click below to read on about the dinner and the beers.

The evening began with a reception of passed hors d’oeuvres including Simmons Farm Pork Corn Dog with cranberry mustard, Venison Chile with winter spiced sour cream, Mac & Cheese Strudel with Shelburne Cheddar béchamel, Chicken & Biscuits with Kenyon’s cornmeal fried quail and chourico gravy, and half-shelled Matunuck Oysters with an ale mignonette, all paired with Long Trail Ale, a full-bodied amber ale featuring a complex yet clean and full flavor, and the light and refreshing Blackberry Wheat.

The dinner’s first course of Georges Bank Monkfish was served with winter vegetable slaw, tempura white anchovy, and sun dried tomato vinaigrette, and paired with the cloudy and golden Winter White Ale, featuring aromas of orange, coriander, nutmeg, ginger, and spices.

The second course featured Pork & Clams: Simmons Farm pork and native clams with new potato, parsley, and tomato, paired with the Long Trail IPA, brewed in the tradition of the British IPA, unfiltered with extra hops and a higher strength.

A dish of Broken Arrow Ranch Antelope followed, served with butternut squash hash, parsnip puree, poached apple, a huckleberry emulsion, and the robust Long Trail Hibernator, featuring malty flavors of wheat, chocolate, and caramel.

The dinner’s fourth course featured locally raised grass-fed Aquidneck Farms Beef Rib Eye with Edge goat cheese-stuffed potato, mushroom ragout, and ancho chile reduction, paired with the Long Trail Double Bag, a full-bodied and dark amber selection.

The evening concluded with Portuguese Sweetbread Pudding with donut custard, molasses ice cream, and porter anglaise, served with the limited-release Imperial Porter. Featuring a complex and darkly roasted malt flavor complemented by a thin, creamy head, the Imperial Porter offers an abundance of two-row, Cara Munich, caramel 80L, wheat, roasted barley, and chocolate malts which are balanced with a variety of hops to create a clean finish.

Cheers to another outstanding event!

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.

Take a journey into the wines of Sonoma Valley with Trio in Narragansett. Join us Thursday December 17th for our Taste of Sonoma Wine dinner. Our friend Lisa Magnuson of the Providence Wine Examiner tells us about some of the wines that we’ll be tasting that night. Click here to read on.

Another memorable wine weekend at Castle Hill as Bruce Cakebread, President and COO of Cakebread Cellars joined a collection of 45 guests Saturday evening November 7th for dinner. Bruce’s seminar was incredible; his passion for his craft was so evident. Without a doubt, the wines and the food were the stars of the show. Until next time… read on below about all the courses that were served and the wines that were paired. 

The evening began with a selection of hors d’oeuvres, including American Caviar with lemon-chive crème fraiche in a golden potato cone; Elysian Field’s Lamb Sausage with a chestnut-grit cake and blackberry jam; Hudson Valley Foie Gras Boudin with sweet potato bread and local apple-walnut compote; Vegetable Dumplings filled with a tasting of Castle Hill’s garden harvest and miso broth; and Simmons Farm Pork Tacos with an Ancho chile glaze, cheddar refried beans, and blue corn tortilla; to be enjoyed with the 2006 Cakebread Cellars Sauvignon Blanc., offering classic aromas of fresh pink grapefruit, mineral, and stone fruit and a crisp palate of gooseberry, melon and grapefruit.

Dinner began with a butter-poached Maine Lobster Tail with caramelized autumn squash, Sweet Berry Farm cider nage, and an apple chip, paired with the 2007 Cakebread Cellars Chardonnay, displaying vibrant citrus blossom, ripe apple, sweet melon and white peach aromas, and succulent, ripe peach, yellow apple and lemon zest flavors.

The evening’s second course featured skillet-roasted Arctic Char with crispy skin, chanterelle mushroom-leek ragout, salsify, and Pinot Noir gastrique, complemented by the fresh, fragrant aromas of toasted blueberries and warm, ripe strawberries, with enticing baking spice scents and red-cherry and strawberry flavors of the 2006 Cakebread Cellars Pinot Noir.

A dish of Vermont maple-rosemary smoked Canadian Wild Boar Chop followed, served with hazelnut-barley risotto, lingonberry-vanilla jam and the 2004 Cakebread Cellars Cabernet Sauvignon Benchland Select, offering fragrant aromas of blackcurrant, blackberry and black plum fruit and rich black fruit, dark chocolate and briary spice flavors.

Dinner concluded with a Pradera Soufflé with dried cherry compote and cashew brittle, paired with the 2004 Cakebread Cellars Cabernet Sauvignon Dancing Bear Ranch, boasting intense aromas of Bing cherry, brambleberry and spicy dark plum fruit with wild cherry, ripe fig, spicy black fruit and dark chocolate flavors.

Join us for dinner at the dining room of Castle Hill on Sundays and enjoy 50% off the entire wine list. November 15 – December 20. Explore wines that  you may not have before! Our friend at the Lisa Magnuson of the Providence Wine Examiner dishes about Castle Hill’s newest special and the wonderful wines that make up their list. Click here to read.

To get the full recipe, click here.