Posts Tagged ‘chef walter potenza’
Ask Chef Walter: Eggless cakes – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Image attribution via Olimpia Davies, from Chef Potenza Practical substitutions when eggs are too expensive! EGG LESS CAKES Each shortage is an opportunity to redesign food and ignite innovation. Try the Spongata recipe included. Friends: I’ve always been a great fan of baking, but recently, with egg prices…
Read MoreAsk Chef Walter: May bounty, fruits and veggies of the month – Walter Potenza
by Chef Walter Potenza, contributing writer Brief list of some of the most important fruits and vegetables of the month of May. Friends: Ah, May—the month when spring finally remembers it’s supposed to be warm, farmers’ markets explode with color, and your fridge suddenly looks like a rainbow threw up in it. Eating in season…
Read MoreAsk Chef Walter: Cooking oils tutorial – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Image, top, attribution via Ashwini Whether drizzling olive oil over a fresh salad, frying with avocado oil, or baking with coconut oil, the right oil can transform a meal into a memorable experience. Friends: Flavors and knowledge reader and supporter Margareth C. from Joplin, Missouri, inquired about cooking oils…
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: Corned Beef Celebration – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Image attribution via Love Ireland Friends: Saint Patrick’s Day, celebrated this week every year on March 17th, is a fun and festive holiday that pays homage to Ireland’s patron saint, Saint Patrick. While the holiday is rooted in Irish history and religious tradition, it has become a worldwide…
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 MoreTraditional foods for 3 celebrations: Mardi Gras, Lent, Purim – Chef Walter Potenza
King Cake for Mardi Gras
Read MoreCarnevale! Celebrate with Rice Fritters – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School Photo, above: Rice fritters, attribution approved via Zymil Friends: Mardi Gras runs all week, and I wanted to share this rice fritters recipe! Carnevale in Italy is a vibrant celebration of indulgence, serving as a final jubilant farewell before the reflective season of Lent. This lively…
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…
Read MoreAsk Chef Walter: The local butcher shop – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School Photos provided: Chef Walter When you walk into a family butcher shop, you are not just buying meat; you are becoming a member of that community where quality outshines convenience. Friends: Well, living in small Rhode Island has some conveniences: the ocean nearby, beautiful greenery, great restaurants,…
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