Executive Chef Kyle Stamps of Trio Restaurant shows us how to make their Roasted Chicken with Spring Vegetables
Chef Brian Ahlquist from Carolina Barbeque is here making some chili as part of the Newport Winter Festival Chili Cook-Off.
Chef Nick Rabar joins us from Avenue N, making Pan Seared Halibut with Red Beet Risotto.
Chef Jesse James from from Le Central makes Pagaille (brisket burgers) as part of the Newport Burger Bender.
Chef Lauren Lynch from Kleos making Greek Style Warm Brussels Sprouts Salad.
Chef Dan Whalen from the food blog “The Food In My Beard” joins us today making Beet Polenta with Braised Short Ribs.
Chef and Owner, Craig Marr of Breachway Grille shows us how to make their Lobster Pot Pie
Executive Pastry Chef Joshua Livsey of Harvest Restaurant shows us how to make their Salted Honey Caramels
Executive Chef Brian Ruffner of Jo’s American Bistro shows us how to make their BBQ Bomb Burger
Owner/Executive Chef Jennifer Behm-Lazzarini of Red Fin Crudo + Kitchen shows us how to make their Mushroom Egg Ravioli
Chef Trevor Sawchuk of The Hungry Goats Kitchen shows us how to make their Louisiana Cod Cakes with Bayou Sauce
Chef Carlos Damoura from Fred & Steve’s Steakhouse at Twin River is here today showing us how to make a 33oz Tomahawk Beef Rib Eye & Imperia…
Chef Yulia Kuzmina of George’s Of Galilee shows us how to make their Crabcakes and Remoulade
Executive Chef Walter Slater, of 22 Bowen’s Wine Bar & Grille, shows us how to make their 22 Bowen’s Secret Burger
GoProvidence.com brings us Executive Chef Joe Zacovic from the Hillside Country Club making Petit Filet, Roasted potatoes and Asparagus.
Chef Tim Kelly of Chapel Grille shows us how to make their Marseille Bouillabaisse
Another fun week full of delicious food, celebrity interviews, workouts, and more. Watch some of the fun Will, Michaela, and Brendan had on …
Chef Sandy Batista from Tugas makes Caldeirada Fish Stew, which is a hearty shellfish dish with plenty of potatoes and zesty flavorings.
Owner/Executive Chef David Ashworth of Parma Ristorante shows us how to make their Pollo Florentine
Brigid Rafferty from The Power of Juice making Vegan Cashew Shortbread Cookies
Chef Andy Pyle from Xaco Taco making Torta Ahogada (drowned sandwich). It is a roasted pork sandwich with pickled red onion, drowned in spic…
Chef Joey Medeiros of Proof: Prohibition Era Style Pub shows us how to make their Tai Chili Mussels and Little Necks
Gianluca Mech, the creator of “The Italiano Diet” stops by to make his Spring Mech Fusilli.
Chef Lisa Lofberg of Little Moss making Lobster & Grits, a South meets New England dish.
Executive Chef Matt Brown of La Forge Casino Restaurant shows us how to make their Pan Seared Atlantic Salmon