Posts Tagged ‘culinary’
Ask Chef Walter: Preserving Paradise – Chef Walter Potenza
A guide to crafting delectable jams, zesty marmalades, and delightful jellies Good morning, friends and RINT readers: Gregory T. from Antelope, Oregon, inquired about various preserves and the technical procedures needed. Here we go, Greg! Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you’re…
Read MoreWe Cook! Mill’s Tavern’s Coq au Vin Blanc (Onions, Mushrooms, Risotto) – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Coq au Vin Blanc with Confit Pearl Onions, Wild Mushroom Conserva Confit over Herb-Truffled Risotto: This Mill’s Tavern recipe is a luxurious delight, pairing succulent Coq au Vin Blanc with creamy herb-truffled risotto. Topped with the sweet notes of confit pearl onions and the earthy richness of a wild…
Read MoreWe Cook! Mill’s Tavern Pomegranate-Roasted Beets with Goat Cheese – Edward Bolus
goat cheese recipe
Read MoreAsk Chef Walter: Torrone, the ancient sweet
by Master Chef Walter Potenza Good morning from Rhode Island, USA! With the holiday season upon us, I visited one of Rhode Island’s most iconic bakeries. Having changed management and operation a few years ago, the bakery has been rebranded but has maintained its name since 1915. It continues to hold a well-deserved reputation for quality…
Read MoreAsk Chef Walter: Frank Sinatra’s favorite RI foods and a recipe – Chef Walter Potenza
by Master Chef Walter Potenza Dear RINewsToday readers: Here is a good question from this week – and our answer… Denise V. from Seal Beach, California, wanted to know Frank Sinatra’s favorite foods. I had the privilege of running the kitchens of one of Rhode Island’s most famous restaurants during the 70s. In those days,…
Read MoreAsk Chef Walter (food labels…) – Walter Potenza
by Master Chef Walter Potenza Each week Chef Walter will take your questions and provide his answers. Think about all that holiday cooking coming up – what would you like to ask? Here is a question that came in this week to Chef Walter, and his responses: Ask Chef Walter question from Alice P, Barneston…
Read MoreAsk Chef Walter – Walter Potenza
by Master Chef Walter Potenza Each week Chef Walter will take your questions and provide his answers. Think about all that holiday cooking coming up – what would you like to ask? Here is a question that came in this week to Chef Walter, and his responses: Lauren K, from Rhode Island, asked about Fall…
Read MoreAsk Chef Walter – Walter Potenza
by Master Chef Walter Potenza Each week Chef Walter will take your questions and provide his answers. Think about all that holiday cooking coming up – what would you like to ask? Here are three questions that came in this week to Chef Walter, and his responses: Question 1: Does carryover cooking occur with baked…
Read MoreNew feature: “Ask Chef Walter…”
Chef Walter Potenza is taking your culinary questions! A native of Abruzzo, Italy, Chef Walter is known as one of the nation’s most passionate and accomplished traditional and historical Italian cooking practitioners. Since 1995 Chef Walters Cooking School has been identified as the leader in the Recreational Cooking Business. After owning and operating restaurants since…
Read MoreJohnson & Wales hosts 3rd annual Food Innovation & Technology event
Johnson & Wales hosts 3rd Annual Food Innovation and Tecnology event
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