We’re making a Nova Scotian Hot Lobster Sandwich with Head Chef Trevor Sawchuk of Wicked Good Bar & Grill at Twin River Casino.
Susanna’s Ice Cream was recently listed among the best ice creams in the country on Thrillist.com.
Chef Jeremy Theroux-Kockanek from Wicked Good Bar and Grill at Twin River joined The Rhode Show Thursday, making Jalapeno and Veggie Chickpe…
Participating Dunkin’ Donuts in Rhode Island and Southeastern Massachusetts are celebrating Iced Coffee Day all day long on Wednesday, May 2…
We’re making Sriracha Chicken Sliders with Sweet and Spicy Napa Slaw with Scott Cowell of Portsmouth’s Melville Grille.
Chef Linkie Marais’ Mediterranean Surf and Turf Kabobs are easy to prepare, and your guests will love them!
We’re making Breakfast Crepes with Chef Daniel Whitney of Fire + Ice.
Discover Newport has brought Chef Richard Allaire from Metacom Kitchen making Asparagus and Miso Soup.
Go Providence has brought Chef Paul Shire from Two Pauls City Grille, making Spinach and Portobello Mushroom Ravioli with Pink Vodka Sauce.
Chefs Rocco Andreozzi and Michael Andreozzi, President and CEO of Beltone New England, make White Clam Sauce with Linguine.
Chef Nick Rabar from Avenue N joined The Rhode Show, making Blackbird Farm Pork Chop with Southern “Caviar,” Lemon, Cumin, Sour Cream and Pi…
Chef Greg Galano from Tavolino at Patriot Place joined The Rhode Show to make Wild Boar and Gnocchi.
Chef Philip Giguere, from Adeline’s, joined The Rhode Show kitchen to show us how to make their Ducking Dip dish.
We’re making Gluten Free Devine Chocolate Cake with chef and co-owner George Doumaney of Portsmouth Publick House.
Chef Symon said he’s turning Tuesdays into “Bluesdays” with five amazing recipes.
Chef George Delis from Toti’s joined The Rhode Show kitchen making Chicken and Eggplant Parmigiana.
Discover Newport has brought in Chef Gerry Dupont of Edible Creations, making Key Lime Cupcakes.
We’re making Shrimp Mozambique with garlic bread with Chef Paul Shire of 2 Pauls City Grille.
Discover Newport has brought in Chef Lyle Morse from Pineapples on the Bay at Newport Hyatt Hotel making Chicken Salad.
We’re making Baked Alaska with Chef Nemo Bolin from Cook and Brown restaurant. Ingredients: Sponge Cake Ice Cream/Sorbet Meringue 151 Rum (o…
In this week’s Quick Bites, our T.V. Maitre D’ visits a Massachusetts restaurant he calls a find dining showplace. Luciano’s Restaurant, Wre…
We’re making Chilean Sea Bass with Pan Asian sauce with Chef Adam Arzoomanian of Bonefish Grill. Ingredients: – Chilean Sea Bass – Pan Asian…
Our TV Maitre D’ Joe Zito has brought Chef John Granata from Camille’s to make pan-seared filet Mignon with crab meat stuffing alla “Pepe!”
In celebration of Mother’s Day, Michaela Johnson’s mom, Joanne, joined The Rhode Show Friday to make Macaroni and Cheese.
If you find you’re on your way to Horseneck Beach in Westport, then you have to try out the Baby Back Ribs at All Friends Smokehouse.