Best-selling author Parker Wallace discusses keys to a fantastic Fourth of July party – or any summer party for that matter.
Go Providence has brought us Chef Nam Cirillo who is making Thai Shrimp and Pork-stuffed Squash Blossom Dumplings. Ingredients: 4 Lg Male Sq…
Chefs Don Ngyuen, Gorm Bressner and Neath Palrom share with us a recipe from the Ocean State BBQ Festival
Joey “JAWS” Chestnut discusses the upcoming World’s Top Eating Championship competition
Most people who live in and around Rhode Island know it can be a food lover’s paradise, so why not get out and explore all it has to offer?
TV Maitre d’ Joe Zito and Chef John Granata from Post Office Cafe are in the Rhode Show Kitchen making Ahi Tuna Crudo with Spicy Watermelon …
Dunkin’ Donuts franchisees in Rhode Island and Bristol County, Mass., awarded $100,000 in college scholarships to local seniors.
Executive Chef and COO Brian Nadeau from Cucina Rustic, is in the Rhode Show kitchen making this summer favorite Italian dish; Escarole & Be…
Chef Kathleen Seguin from the Bristol House Bed & Breakfast shows us how to make their Cornmeal Waffles with Bourbon Maple Syrup and toasted…
Franchise owner, Joe Prazeres, along with recent scholarship recipient, Aria Mia Loberti, joined the Rhode Show to tell us all about the sch…
Chef Franco Paterno from Aqua at the Providence Marriott is making Seared Scallops with Chili Grits and Jicama Tomatillo Salsa.
T.V. Maitre D’ Joe Zito explores the local dining scene.
Sous Chef Ashleigh Blais from Mill’s Tavern prepares Braised Little Necks and Pastry Chef Erica Souza from Red Stripe is whipping up Key Lim…
Back to share some concoctions was Jonathan Pogash,The Cocktail Guru!
Coast Guard House Sommelier, Elisa Wybraniec and Co-Owner Bob Leonard, discuss the history of this iconic restaurant.
David Livesey from Open Season Food Truck, joined the Rhode Show this morning to make Duck-in-Roll!
Chef Kyle Gerard of The Tree House Tavern shows us how to make Eggs Benedict two different ways
The company, known for its classic Italian meats, made a $1,000 donation to the Boys and Girls Club of Plymouth through its organization “Ca…
Steve Tudino, owner of Water Filter Company, explains what bad water is and why contaminants are allowed.
Chef Nick Rabar from Avenue N shows us how to make Swordfish Schnitzel!
Dina Morrissey, MD 4-Safety Program Research Associate, shares tips to keeping safe in the sun the summer
Go Providence has brought in Chef Zoe Neves from the Elmwood Diner to make Fried Chicken and Waffles.
Matt Mclelland and Louby Sukkar from The Backyard Food Company are showing us how to make Pulled-Pork Butt from Blackbird Farm!
Chef Basil Yu from Chair 5 is in the Rhode Show kitchen making Quahog Chowder!
Executive Chef Jonathan Baptista from Camille’s is showing us how to make Tuna Panzanella Salad!
The legendary Great Chowder Cook-Off, held Saturday, June 18 in Newport, is the original and longest-running event of its kind in the nation…
Discover Newport has brought us Chef Richard Allaire from Metacom Kitchen.
Chef Lauren Lynch from Rosalina’s is showing us how to make Rhode Island Style Cioppino!
Chef Matt Combs of Monahan’s shows us how to make their Grilled Basil Pesto Swordfish Tacos
Dunkin’ Donuts celebrates National Donut day by offering guests a free donut of their choice* (while supplies last) with the purchase of any…