Posts Tagged ‘chef walter potenza’
Federal Hill “Crime and Cuisine” tour owner responds to Walter Potenza’s “Defending Legacy”
by Bradly J. VanDerStad, owner, Providence Tour Company, letter to the editor Dear readers: My name is Bradly J. VanDerStad, the owner of the Providence Tour Company and the author ofFederal Hill’s most popular tour, “Crime and Cuisine on Federal Hill”. The tour, which wedescribe as a true-crime themed food tour, launched last May and…
Read MoreAsk Chef Walter: Sardinian Pizza – Walter Potenza
pizza recipe
Read MoreDefending the legacy of Federal Hill – by Walter Potenza
by Master Chef Walter Potenza, commentary Dear readers: Federal Hill, located in Providence, Rhode Island, epitomizes a neighborhood of immense cultural significance, profound historical relevance, and outstanding community cohesion. Often affectionately termed Providence’s Little Italy, it poignantly represents the Italian immigrant experience in North America. Over the years, families have established their livelihoods within this…
Read More“Ask Chef Walter”: Potato and Prosciutto Souffle – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: This unique appetizer combines basic mashed potatoes with the unexpected addition of prosciutto, which adds a delightful saltiness. The surprise element is the creamy Gorgonzola cheese at the center, making this an exquisite starter. Potato + Prosciutto Souffle’ Recipe Ingredients for six servings (individual ramekins) Three tablespoons unsalted butter, softened…
Read MoreAsk Chef Walter: Kitchen Tips #1 – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Creating an efficient and enjoyable kitchen routine can transform everyday cooking into a delightful experience. From organizing your pantry to mastering quick meal prep techniques, a few thoughtful strategies can streamline your time in the kitchen. This 10-point guide will share practical tips on optimizing storage, selecting…
Read MorePassover notes from Rome – Chef Walter Potenza
Friends: As a chef and a researcher, delving into the rich tapestry of Italian Cuisine is an electrifying journey through history, culture, and unparalleled traditions. And within this mosaic, the presence of Jewish communities adds layers of flavor and depth that are both fascinating and delicious. This Passover may not be as festive as others,…
Read MoreAsk Chef Walter: The Sandwich. Made in the USA – Walter Potenza
Friends and RINT readers: The sandwich has become an integral part of American cuisine, and it isn’t easy to imagine a world without it. Sandwiches are quick, easy, and satisfying meals that consumers enjoy on the go or in the comfort of one’s homes. Let’s briefly dive into the fascinating history of how the sandwich…
Read MoreAsk Chef Walter: Cooking with safety, beware of bacteria – Chef Walter Potenza
beware of bacteria – chef walter potenza
Read MoreAsk Chef Walter: Rice Easter Pie – Chef Walter Potenza
Friends: Picture this: It’s Easter, and the air is filled with anticipation and the promise of something extraordinary. One cannot overlook the significance of Ricotta and Rice Easter pie in the Italian American kitchen. Back in the day, Lent meant abstaining from meat, a solemn observance leading up to the joyous celebration of Easter. It…
Read More“Let’s make it together”: Easter recipe for Casatiello – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Photo: Proprietary, Chef Walter Potenza Friends: In the picturesque streets of Naples, Italy, Easter is celebrated with enthusiasm and flavor, and at the heart of this celebration lies a beloved tradition: Casatiello. This rustic and aromatic bread, laden with meats and cheeses, has been a staple of Neapolitan Easter tables for…
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