Posts Tagged ‘chef walters cooking school’
Ask Chef Walter: Churros in Madrid, Chef Walter Potenza
by Chef Walter Potenza, contributing writer Whether enjoyed plain, dusted with sugar, or thick chocolate, churros are more than just a snack—they are a cultural symbol of Spain’s rich culinary history, connecting the past with the present. Friends: My passion for soccer and food racing simultaneously took me to Madrid, Spain. While my reason for…
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,…
Read MoreAsk Chef Walter: Paella Perfecta, with Chef Walter Potenza
Paella Perfecta. History, styles and the common mistakes to avoid, including some kitchen secrets and a recipe from Spain. Friends: Paella- the very sound of the word evokes a vision of the scorching coasts of Spain, the cacophony of street markets, and the aroma wafting of that savory, saffron-scented steam. This iconic creation from Valencia is perhaps…
Read MoreAsk Chef Walter: The Myth of Epiphany (Befana). Pepper & Honey Biscuits – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photos: W. Potenza The last holiday of the Christmas season promises to deliver coal and mandarins to children and adults. The year 2024 will get most of the coal and no gifts. Buongiorno amici: As we get older, we return to childhood, and I still celebrate traditions and…
Read MoreAsk Chef Walter: Pumpkin, what to do! – Walter Potenza
by Executive Chef Walter Potenza, contributing writer PUMPKIN WHAT TO DO! Other than the fun-cutting Halloween faces, there are a few suggestions that make sense. Pumpkin cheesecake Italian style recipe included. Friends: Q: Allison C. from Lincoln Wood, Illinois, asked about pumpkins. Here we go, Allison! Fall is the perfect time to get creative with…
Read MoreAsk Chef Walter: Embracing the solo diner – Walter Potenza
by Chef Walter Potenza, contributing writer How restaurants are adapting to the growing trend of guests dining alone. Friends: Solo dining has become a popular trend lately, showing how society is changing. What used to feel strange or uncomfortable is now normal and encouraged everywhere. This shift didn’t happen overnight; it’s been influenced by various societal…
Read MoreAsk Chef Walter: November in the kitchen – Walter Potenza
Reflections on One morning perusing a Rhode Island country stand. Friends: Ah, November. The air gets crisp, your breath puffs out as tiny clouds, and everyone forgets what daylight looks like after 4 p.m. But let me tell you, November is one sneaky little gem in the fruits and veggies world. It is nature’s last…
Read MoreAsk Chef Walter: Using Chili Peppers in cooking – Walter Potenza
by Chef Walter Potenza, contributing writer Fresh chili peppers add a vibrant kick of heat and flavor to dishes, enhancing everything from sauces and salsas to stir-fries and marinades. Friends: Chili peppers are a beloved ingredient in Italian and global cooking, especially during their peak season when they are freshest and most vibrant. These fiery…
Read MoreAsk Chef Walter: When in Florence… Lampredotto – Walter Potenza
by Chef Walter Potenza, contributing writer When in Florence… Lampredotto is the perfect street food, invented centuries before the kebab. Friends: During my culinary tourism tour in Tuscany this past September, I embarked on a mission to find the perfect lampredotto in Florence. The weather was gentle, carrying the scents of fresh blooms and the robust aromas…
Read MoreAsk Chef Walter: Ricotta Torte with Chef Di Clemente – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photos: Courtesy Chef Walter, for publication Dear RINT readers, I am in Italy leading our culinary tourism tours, and I am taking this opportunity to share a recipe from one of my colleagues, who is also one of the best pastry chefs in Italy. Enjoy it! Recipe cordially shared by…
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