Chef Michael stopped by the Rhode Show last Friday to share the 2-time award-winning Mooring Scallop Chowder. With fresh herbs and local seafood ingredients on hand, Chef reveals the secrets that make this chowder so scrumptious. In fact, The Mooring will be going for a 3rd win at the international chowder championship, The Knorr Great Chowder Cook-Off, this June 5th! Read on for recipe details.
Chef Kevin served up a special dish this past Friday on the Rhode Show, highlighting one of the entree selections featured on Trio’s Narragansett Restaurant Week menu. Since watching the video, Trio has definitely been moved to the top of our Restaurant Week route. Read on for the full recipe if you’d prefer to make it at home!
…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! Either way, we are quite proud of Chef James and know he is MVP in the Boat House kitchen, where he crafts superb meals that keep us coming back for more.
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” of local ingredients that are all available now. Make sure to watch below and add his list of produce, dairy, and meats to your grocery list. Read more for the recipe.
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.
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. Read on…
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 some of what guests will be learning that night. For more information about the event or to make reservations click here.
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. Read on…
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