Posts Tagged ‘food’
Ask Chef Walter: Summer Feast for the Palate – Chef Walter Potenza
SUMMER FEAST FOR THE PALATE Let’s discover New England’s culinary soul and the unique palate. Included a test recipe for the classic Lobster roll by Executive Chef Walter Potenza, contributing writer Image, top: Attribution via Steve Wrzeszczynski Friends: Every summer, New England’s unique culinary charm invites travelers to explore its charming coastal villages, misty mountains,…
Read MoreWe Cook! Mill’s Tavern’s Mediterranean Seared Salmon, Olive Tapenade, Artichoke Hearts, Roasted Red Pepper Tahini
by Edward Bolus, Executive Chef, Mill’s Tavern Mediterranean Seared Salmon with Olive Tapenade, Sautéed Artichoke Hearts & Roasted Red Pepper Tahini (Serves 4): A vibrant, flavor-packed dish inspired by the Mediterranean coast. Crisp-seared salmon is paired with briny olive tapenade, sautéed artichoke hearts, and sweet roasted red peppers—all brought together with a creamy lemon-garlic tahini…
Read MoreAsk Chef Walter: Ultra processed foods – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, executive chef ULTRA PROCESSED FOODS Photo: Image Attribution via Andrej Lisakov Americans are eating more processed foods than ever, and surveys show that most consumers don’t understand just how much this trend affects their health. Friends: In modern America, convenience often trumps health, and nowhere is this more evident…
Read MoreAsk Chef Walter: The problem with “The Best” – Chef Walter Potenza
The most meaningful meals aren’t those deemed “the best” by some external standard, but those that resonate with your personal history, your memories, your physiology. Friends: Igor K. from Clarksville, Tennessee, asked about the veracity of the word “best†when applied to culinary experiences. Here, we go, Igor! I hope it helps. Often, participants in my cooking school ask…
Read MoreTo Do in RI: Taste of Rhode Island. Food, libations, entertainment, auction for Matunuck Oyster Bar
If you’ve never been – it’s time to experience Taste of Rhode Island! Join hundreds of your friends, family and colleagues at the Crowne Plaza Outdoor Pavilion on June 11, 2025, as the stage is set for an evening filled with food, drinks, friends, and fun! GET YOUR TICKETS NOW – always a sell-out! Sample…
Read MoreSummer EBT for children – SUN Bucks one time benefit. Who is now eligible, who can apply.
SUN Bucks – or, Summer EBT – benefits for Rhode Island children for the 2024–2025 academic year will be disbursing a one-time benefit of $120 per eligible child on June 9 to help ensure continued access to nutritious meals during the summer months. If you anticipate receiving a benefit on June 9 and are not…
Read MoreWe Cook! Mill’s Tavern Herb-crusted Pork Tenderloin, Spring Panzanella, Sauce
Herb-Crusted Pork Tenderloin with Spring Panzanella & Herb Butter Cream Sauce (Serves 4): Juicy, herb-crusted pork tenderloin is roasted to perfection and served alongside a vibrant spring panzanella loaded with roasted peppers, creamy cannellini beans, sun-dried tomatoes, and crisp vegetables. A rich herb butter cream sauce ties the dish together for a fresh, flavorful entrée…
Read More11th Hour Racing awards ACT $150,000 for a stronger food system on Aquidneck Island
Grant will support enhanced local food access and expanded garden and compost programs Aquidneck Community Table (ACT) today announced a $150,000 grant award from 11th Hour Racing to support its work to build a stronger and more just food system on Aquidneck Island. The funding will help increase access to local foods, along with garden and…
Read MoreAsk Chef Walter: Importance of fats in diets – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Fats are not the enemy but an essential component of a healthy diet. They provide energy, support brain health, regulate hormones, and play a role in heart health. Friends: As a chef with years of experience, I want to share some personal notions about treating fats in my diet.…
Read MoreWe Cook! Mill’s Tavern Parsnip Boursin spread, Duck sausage, Duxelles and Arugula Flatbread
by Ed Bolus, contributing writer, Executive Chef, Mill’s Tavern, Providence Parsnip Boursin Spread, Duck Sausage, Duxelles & Arugula Flatbread (Serves 4)This flavorful flatbread combines a creamy parsnip Boursin spread, savory duck sausage, and rich mushroom duxelles, finished with fresh arugula for a balanced appetizer or main course. Prep Time: 25 minutesCook Time: 20 minutesTotal Time:…
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