Here’s a look at some of the fun we had with the Rhode Show Rewind.
More stories by Bonnie Bryden
Co-owner Owen Doyle and sous chef Shawn Hannagan from Gastros stopped by to make their house made chorizo, topped with tomatillo relish, cil…
Executive Chef Cara Marie Duskin from Bluewater Bar & Grill making Grilled Bone-In Chicken over a Sweet Corn, Chorizo and Okinawa Sweet Pota…
In the Rhode Show kitchen today, presented by Crave RI, GoProvidence.com brings us Chef Franco Paterno from Aqua at the Providence Marriott …
It was another fun filled week on The Rhode Show. We checked out some new Snapchat features and took a trip to Olympic Records to check out…
Chef Nick Rabar from Avenue N joined us in the Rhode Show kitchen today making his Braised Lamb and Rigatoni.
Chef Richard Allaire of Metacom Kitchen making Asparagus and Shiitake Mushroom Salad.
Executive Chef and Owner of Kleos, Lauren Lynch making Keftedes, which are Greek meatballs.
Chef Joe Paglia joins us from Arturo Joe’s making Sunset Farm Osso Buco, a beef shank coated with flour and pan saute in oil.
NiRoPe and Doug Macpherson talk about outdoor furniture and HMEA’s incredABLE Walk and Run.
Chef Nick Rabar from Avenue N joins us in the Rhode Show kitchen this morning making his Lobster and Spring Pea Turnovers.
Chef David Snow from Bristol Oyster Bar shows us how to make their Seared Yellowfin Tuna.
Arooga’s Grille House makes their Bacon Jam Grilled Cheese, a sweet salty spicy grilled cheese that brings your taste bud alive.
In the kitchen this morning, we welcome back Dan Whalen from The Food In My Beard, making Lamb Barbacoa tacos.
What are you retirement goals? This morning, Kathi Ryan from Washington Trust, joined us to share some tips on how we can plan ahead and enj…
Chef Sue Zillo from Pour Judgement making their Guatemalan Seafood Soup.
Chef Phil Masotta from Rosalina making their Warm Asparagus and Spring Pea Salad.
We had a great week here on the Rhode Show. Check out some of the fun we had in the Rhode Show Rewind!
Chef Justin Anderson from Breachway Grill is making Mediterranean Salmon, which has flavors of Greek cuisine and fused with other influences…
The Eat Drink RI Festival brings us Chef Ashley Vanasse of Easy Entertaining making the Perfect Burger.
Chef Drew Cordeiro from Championship Melt Food Truck makes a ChokeSlam, a spinach & artichoke grilled cheese.
Wendy Joering joins us to make Matzo Balls, perfect with homemade soup for Passover.
Chef Gerry Dupont from Edible Creations by Gerry joined us and made some individual frittatas, perfect for Easter brunch.
GoProvidence.com brings us Chef Andy Pyle from XO Cafe making Baked Salmon Papillote
In the kitchen today, Discover Newport brings us Roberto’s making Cod Fritters.