Roasted Lamb over Mint Gnocchi

We’re making Roaster Lamb over Mint Gnocchi with Chef and Co-owener George Doumaney from Portsmouth Publick House.

Fish Tacos

We’re making Fish Tacos with Chef Joel Cary from The Square Peg.

Seared petite lamb chops

We’re making seared petite lamb chops with steamed lentils and quinoa with Chef Marios Azrak and Roy Sakr of NARA Restaurant and Lounge.

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.