Co-host Michaela Johnson showed us some of her favorite food and decor to get us ready for the Fourth of July.
Chef Bob Burke from Pot au Feu is making Sole 4 Ways for the Fourth of July.
We’re making Newport Lobster Bites and Lobster Scampi with Chefs Laura Blackwell and Sean Bristow of the Newport Lobster Shack.
We’re making Maine Lobster Salad with Citrus Vinaigrette, with Executive Chef/Partner-Matt Heist of The Capital Grille.
T.V. Maitre D’ Joe Zito explores the local dining scene.
Josh Trautwein and Chef Travis “T-Bone” Talbot were here making some food from the Fresh Truck.
On Monday afternoon, some lucky college-bound seniors received some help to pay for their tuition.
Chef George Delis from Toti’s Grill and Pizzeria joined The Rhode Show to make Cajun Jambalaya with shrimp, chourico and chicken.
We’re making Native Clams with Cannellini Beans and Grilled Ficelle Bread, with Executive Chef Chef Derek Jolie from Blackstone Caterers.
We all love to indulge in some chocolate once in a while, but if you’ve ever thought making your own chocolate would be too challenging, thi…
Stu Smith from Smith-Madrone Vineyards joined The Rhode Show Tuesday to talk more about dry farming and the wine tasting events held on June…
We’re making Lemon Curd Tart with Gerry Dupont of Edible Creations by Gerry
Go Providence has brought Chef Rich Paolo from Pamfilio’s, making Matunuck Seafood Linguine.
Summertime is the time of year when everyone wants to look their best, so many are looking for healthy alternatives to grilled favorites.
We were joined in The Rhode Show kitchen by Executive Chef Ariel Fontanilla, from Ballard’s Inn to show us how to make their Seafood Pasta.
The Cocktail Guru, Jonathan Pogash, stopped by The Rhode Show Thursday morning, to share some recipes you can make with dad this weekend.