Posts Tagged ‘ask chef walter’
Ask Chef Walter: Torta Pasqualina and Pizza Bread for Easter week – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: We are providing you TWO recipes to make for this Easter – hope you enjoy – no article on Sunday, so save these for that time, or make them at any time and your family and friends will be impressed! Torta Pasqualina As spring breathes new life…
Read MoreAsk Chef Walter: Importance of fats in diets – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Fats are not the enemy but an essential component of a healthy diet. They provide energy, support brain health, regulate hormones, and play a role in heart health. Friends: As a chef with years of experience, I want to share some personal notions about treating fats in my diet.…
Read MoreAsk Chef Walter: Standing on your feet. The life of a chef – Chef Walter Potenza
by Chef Walter Potenza, contributing writer (Royalty free images) The chef’s itinerary of sacrifices, renunciations, quality and fight against temptations. Friends: Recently, the culinary world of Federal Hill in Providence, Rhode Island, felt the weight of this truth when Chef Sal Marzilli, the beating heart of The Old Canteen restaurant, decided to step away from the restaurant…
Read MoreAsk Chef Walter: March-ing in season – Walter Potenza
Ask Chef Walter – MARCH-ING IN SEASON by Chef Walter Potenza, contributing writer Incorporating these vegetables into your diet celebrates the season and supports a healthy lifestyle. Let’s make the most of March’s bounty! Also, a great recipe to try. Friends: Along with International Women’s Day, a call for parity and celebration of women’s achievements, and Women’s…
Read MoreAsk Chef Walter: Chicken Thighs cooking lesson – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Friends: Chicken thighs are a delicious and versatile meat option that both home cooks and chefs enjoy using. While chicken breasts are popular for being lean and high in protein, chicken thighs have their benefits and drawbacks. Advantages of Chicken Thighs. 1. Rich Flavor: Chicken thighs, being dark meat, boast…
Read MoreAsk Chef Walter: Is frozen food good? – Chef Walter Potenza
by Chef Walter Potenza, contributing writer How to make the most out of frozen foods while saving money, time and effort. Friends: Pauline Z. from Ocean Ridge, Florida, recently asked me about the use of frozen food—whether it’s safe, how it affects quality, and if it compromises taste. Freezing is one of the best preservation methods,…
Read MoreValentine, the Saint. And the Chocolate – Chef Walter Potenza
by Chef Walter Potenza, contributing writer For centuries it was believed to be a potent aphrodisiac, mainly because of a stimulant called Phenethylamine present in cocoa. Friends: I don’t know why we give out chocolates on Valentine’s or the connection between the 14 of February and cocoa beans. At first, I thought that maybe chocolate was discovered on…
Read MoreAsk Chef Walter: The Tastemaker – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Photo, top: Emil Fioravanti, (first left) sister Norma Giordano, Parents Joseph and Ida Fioravanti, 1977 – Chef Walter This is the remarkable story of Emil A. Fioravanti, a visionary whose passion, mentorship, and dedication transformed and inspired generations within the Rhode Island culinary scene. Friends: In this new edition…
Read MoreAsk Chef Walter: Humble lentils, powerful health – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Humble lentils, powerful health. Friends: ACW reader Nicole F. from Corydon, Indiana, inquired about red and yellow lentils. Here we go, Nicole. I am including a good recipe to try. Hopefully, it will help! Lentils are a staple in our pantries. They are versatile, nutritional, and can offer a base…
Read MoreFederal Hill Identity Crisis – Chef Walter Potenza
by Chef Walter Potenza, contributing writer The glorious second-oldest Italian immigration colony in North America struggles to reaffirm its dominance in the gastronomic palette of the state and nationally. Friends: In the mid-1980s, as I prepared to open my first restaurant in East Greenwich, Rhode Island, a seasoned Jewish rabbi imparted wisdom that has stayed…
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