Vichyssoise

Chef Bob Burke from Pot au Feu joined The Rhode Show to show us how to make Vichyssoise.

Wild Dogs Publick House

Chef George Doumaney from Portsmouth Public House joined us Wednesday to show us how to make Wild Dogs Publick House.

Clams and Linguine

With Newport Restaurant Week just around the corner, Chef Matthew MacCartney from Jamestown Fish joined us in the kitchen to show us how to …

Quick Bites: Cap’n Jack’s

In this week’s “Quick Bites”, our T.V. Maitre d’ visits a popular Wakefield restaurant where “Delicious new ideas blended with classic tradi…

Pastrami Burger

CBS Scene Restaurant & Bar Executive Chef Peter Tariela came by the studio Friday to show us how to make Pastrami Burgers.

Scones

We learned how to make Scones on Wednesday with Chef George Doumaney from Portsmouth Publick House.

Simply Devine Braised Lamb Shank

With Newport Restaurant Week on the horizon, Discover Newport brought us Chef Peter Devine from Simply Devine Restaurant and Catering in War…

Scallops and Parsnips Little Rhody

Chef Daniel Teodoro from Pizzico Ristorante showed us how to make Scallops and Parsnips Little Rhody in the kitchen Monday.

Fish Tacos

Chef Julio Lazzarini from the Boat House Restaurant joined us Friday to show us how to make Fish Tacos.

Meatballs

With the Eat Drink RI Festival returning to Providence next month, Chef David Dadekian stopped by The Rhode Show kitchen to show us his reci…

Beer Boiled Corned Beef Publick Style

Chef George Doumaney from Portsmouth Publick House stopped by the Rhode Show kitchen to show us how to make a dish perfect for St. Paddy’s D…

Quick Bites: Red Stone Grill

In this week’s “Quick Bites”, our T.V. maitre d’ visits a North Attleboro restaurant where he says an inviting, casual neighborhood feel and…