Chef Jay Bourassa of Eleven Forty Nine Restaurant shows us how to make their Seared Scallops Panzanella.
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 …
Dunkin’ Donuts Chef Eric Palilunas shows us how to make their Kung Pao Cold Brew Chicken Wings
Chef John Granata from Johnny Granata’s Restaurant and Bar shows us how to make Rigatoni with Spicy Eggplant Sauce
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.
Chef Carlos DaMoura of Fred and Steve’s Steakhouse shows us how to make their Chateaubriand Ala Romano.
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.
It was another exciting week on our show as we met Christopher Knight from The Brady Brunch, made a mess in the kitchen, spoke with local of…
On Thursday morning, “The Rhode Show” welcomed Chef Susan Alper from Clean Plate In the Kitchen. She made Chicken-Fried Steak Benedict with …
Shannon Murphy of Fit Fam shows us how to make their The Brick House smoothie
Chef Sue Zillo from Pour Judgement making their Guatemalan Seafood Soup.
Chef Phil Masotta from Rosalina making their Warm Asparagus and Spring Pea Salad.
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 Ezio Gentile of Italian Cooking Holiday shows us how to make their Melanzane alla Parmigiana.
Chef Michael Pennacchia of Camille’s shows us how to make a pan seared veal rib chop, served with broccoli rabe, roasted fingerling potatoes…
Executive Chef Tom Lyon of 22 Bowen’s Wine Bar & Grille shows us how to make their Milk-Fed Bone-In Veal Ribeye.