Posts Tagged ‘culinary’
Culinary job training at Farm Fresh Rhode Island gets $10K from Jacques Pépin Foundation
The Jacques Pépin Foundation (JPF) announces that Farm Fresh Rhode Island as one of their Winter 2025 Grant Awardees, awarded this month. One of 16 recipients this round, Farm Fresh Rhode Island’s mission is to grow a sustainable food ecosystem for both the farmers and eaters in the region. Their Harvest Kitchen culinary job training program offers support…
Read MoreAsk Chef Walter: Mastering Polpette – Italian Meatballs – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Let’s delve into the fascinating history of Italian meatballs, explore the steps to create a perfect batch, discuss the ideal meat choices, and uncover the pitfalls to avoid for a successful execution. Italian meatballs, or as they’re known in Italian cuisine, “polpette,” are more than just a dish. They’re…
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 MoreWE COOK! Mill’s Tavern’s Coffee-braised Short Ribs, Creamy Truffled Polenta, Gremolata
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Coffee-Braised Short Ribs with Creamy Truffled Polenta and Gremolata: For your next dinner party, treat your guests to an exquisite blend of flavors with Mill’s Tavern’s Coffee-Braised Short Ribs. Served with creamy truffled polenta and garnished with a vibrant gremolata, this luxurious dish promises a memorable meal,…
Read MoreAsk Chef Walter: Cooking artichokes – Chef Walter Potenza
Friends: David L. from Staunton, Virginia, asked about artichoke cooking methods. Here we go, David! Cooking artichokes can intimidate some people, especially if they’re unfamiliar with the vegetable or have never prepared it. Artichokes have a unique appearance and can seem daunting due to their prickly exterior and the need to remove tough outer leaves…
Read MoreWE COOK! Mill’s Tavern’s Honey Balsamic Glazed Swordfish, Cranberry Almond Quinoa Salad
swordfish recipe
Read MoreAsk Chef Walter: Making the best pot roast – Chef Walter Potenza
ask chef walter – pot roast
Read MoreWE COOK! Mill’s Tavern Fried Calamari, Lemon Aioli, Kalamata Olive Roasted Red Pepper Salsa
by Edward Bolus, Executive Chef, Mill’s Tavern, contributing writer Fried Calamari with Lemon Aioli + Kalamata Olive and Roasted Red Pepper Salsa: Mill’s Tavern is serving up crispy calamari with a twist, pairing it with zesty lemon aioli and a punchy olive and pepper salsa that’ll kick your taste buds into high gear. It’s the…
Read MoreAsk Chef Walter: How to Poach Seafood – Chef Walter Potenza
Hey friends and RINT followers: Marybeth C. from Bakersfield, California, asked for clarifications on poaching seafood. Here you have it! Poaching seafood is a gentle cooking method that simmers seafood in a flavorful liquid until cooked. Here’s how to do it in 6 easy steps and methods I use in my kitchens. That’s it! Poaching is a…
Read MoreWe Cook! Mill’s Tavern Seared Scallops & Risotto w/shaved Truffle, Beet Puree Cream, Herb Oil
by Executive Chef Edward Bolus, Mill’s Tavern Seared Scallops & Risotto with Shaved Truffle, Beet Purée Cream and Herb Oil: Mill’s Tavern has crafted an exquisite dish featuring luscious, seared scallops served with a vibrant beet purée cream, earthy shaved truffles, creamy risotto, and a drizzle of house-made herb oil, adding a touch of freshness…
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