http://www.newportrestaurantgroup.com/grassroots A Culinary Journal Wed, 03 Mar 2010 17:18:01 +0000 http://backend.userland.com/rss092 en ...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 ... http://www.newportrestaurantgroup.com/grassroots/2010/03/chef-james-takes-his-skills-to-the-court/ 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 ... http://www.newportrestaurantgroup.com/grassroots/2010/02/a-seasonal-cornucopia-and-cooking-with-chef-jon/ 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 ... http://www.newportrestaurantgroup.com/grassroots/2010/02/choosing-local/ [gallery] 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 ... http://www.newportrestaurantgroup.com/grassroots/2010/01/another-successful-long-trail-beer-dinner/ 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: Eggnog Creme Brulee, from the Newport Restaurant Group: Ingredients Heavy cream……………….. 1qrt nutmeg……………………….3/4 tsp cinnamon…………………….3/4 tsp ginger………………………… ... http://www.newportrestaurantgroup.com/grassroots/2010/01/the-holidays-might-be-over-but/ 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 ... http://www.newportrestaurantgroup.com/grassroots/2009/12/an-evening-uncorked/ 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 ... http://www.newportrestaurantgroup.com/grassroots/2009/12/hors-doeuvres-4-courses-5-wines/ [gallery] 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 ... http://www.newportrestaurantgroup.com/grassroots/2009/11/cakebread-cellars-wine-weekend/ 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 ... http://www.newportrestaurantgroup.com/grassroots/2009/11/wine-dine-sundays-at-castle-hill/ To get the full recipe, click here. http://www.newportrestaurantgroup.com/grassroots/2009/11/chef-jonathan-cambra-cooks-up-seafood-chowder-on-the-rhode-show/