Chef David Squillante, of Shipyard Brewing Co., shows us how to make their Portuguese-Style Paella.
Chef Kazu Kondo from Wara Wara shows us how to make their Ramen Burger.
Chef Keith of McBride’s Pub shows us how to make their Reuben McBride.
Sous Chef Deborah Burka of Pineapples on the Bay shows us how to make their Swordfish Tacos with Mango Salsa and Citrus Marinade
Go Providence has brought us Pastry Chef Sara Reilly from Ellie’s Bakery to make Gluten-Free Lemon Olive Oil Cake with Italian butter cream …
Roger Williams Park Zoo has something for everyone, and Fridays during the summer are extra special.
Cristian Bueno from the Sazon Bandit Food Truck shows us how to make their Bandit Shrimp Ceviche
Chef Ashley Faulkner from Bucktown, a new spot on Federal Hill, is in the Rhode Show Kitchen making Shrimp Po’ Boy! Ingredients: 24 large sh…
Tracy Martin Turgeon from The Children’s Workshop showed us how to make Mac & Cheese Muffins and S’mores.
Once again, our friends at Discover Newport brought us Gerry Dupont from Edible Creations by Gerry.
Chef Matt Haist from Capital Grille shows us how to make Pan Seared Sea Scallops with Asparagus Risotto
T.V. Maitre d’ Joe Zito explores the local dining scene.
Beginning Monday August 1, Cold Brew coffee will be available at participating Dunkin’ Donuts restaurants nationwide.
Executive Chef David Ashworth from Mile and A Quarter House shows us how to make Chicken Prov
You can enjoy these on the polo field this summer, or make them at home for your guests.
Anne Marie Aigner- President of Food Truck Festivals of America discusses what we can look forward to this weekend.
TV Maitre d’ Joe Zito and Chef John Granata from Post Office Cafe make Swordfish Livornese
Michael Strout of Gotta Q Bar B Q and Dave Cummings of the Craft Beer Guild of RI discuss this weekend’s festivities.
Chef/Owner Thomas Haughney of Coastal Crêpes shows us how to make The Classic
Executive Chef Marc Alexander, from The Boat Yard Bar and Grill, shows us how to make their Pan Seared Scallops
Chef Jennifer Behm-Lazzarini of Red Fin Crudo and Kitchen shows us how to make Rose Hill Farm Heirloom Cherry Tomato and Watermelon Salad
T.V. Maitre d’ Joe Zito explores the local dining scene
Chef Alex Cekala from Willow Tree Poultry Farm shows us how to make Sriracha and Avocado Chicken Salad!
Executive Chef Cara Marie Duskin of Bluewater Grille shows us how to make their Ricotta Gnocchi
Executive Chef David Magnelli of Fredrickson Farmstand Cafe shows us how to make their Henney Penny Signature Sandwich