Posts Tagged ‘foodie’
Ask Chef Walter: Eating in Season in February – Upside Down Blood Orange Cake – Walter Potenza
by Chef Walter Potenza, contributing writer A comprehensive guide for this month’s rich bounty, and a wonderful recipe for an Upside Down Blood Orange Cake. Friends: As February arrives and winter continues across the United States, the cold weather is a good reason to enjoy the season’s fresh fruits and vegetables. Even in the middle…
Read MoreWe Cook! Mill’s Tavern Black Angus Filet Mignon with Mushroom Bordelaise, Leeks, Bacon
8oz. Black Angus Filet Mignon with Mushroom Bordelaise, Butter Braised Leeks, and Crispy Bacon Bits (Serves 4): This dish from Mill’s Tavern is the perfect late autumn dinner. Perfectly seared filet mignon complemented by the delicate sweetness of sautéed leeks, a rich mushroom sauce and savory bacon to garnish. It’s a sumptuous, elevated dinner that…
Read MoreAsk Chef Walter: Garlic, the Pungent Powerhouse – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Exploring the benefits, drawbacks, and global varieties of Allium Sativum: The art of moderation in garlic consumption, and how to handle it! Friends: Imagine a humble bulb, small enough to fit in the palm of your hand yet potent enough to ward off ancient evils, heal ailments, and elevate…
Read MoreAsk Chef Walter: Persimmon and me. A fruit that still taste like home – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: A fruit that tastes like honeyed sunlight, persimmons don’t get much attention in the US. This is likely because people are intimidated, or the fruit does not fit their culinary heritage. In this piece, I want to dispel myths about persimmons and convince you to consider them as…
Read MoreOutdoors in RI: Sakonnet Vineyard all winter, URI Stone Walls, Boy Scout AI Badge, Geothermal Mansion, Surfing
Sakonnet Vineyard Continues Free Live Music Series this Winter Local and regional artists to perform each Saturday afternoon Sakonnet Vineyard, located at 162 West Main Road in Little Compton, is continuing its series of free live music into the off-season. Local and regional musical artists will perform on Saturday afternoons at the vineyard from 1:00…
Read MoreWe Cook! Mill’s Tavern Rosemary-Lemon Statler Chicken, Yukon Golds, Haricot Vert and Dijon Demi
Rosemary-Lemon Statler Chicken Breast with Confit Thigh, Roasted Yukon Golds, Haricot Vert & Dijon Demi (Serves 4): This comforting dish pairs golden-seared Statler chicken breast with tender confit thigh, roasted Yukon Gold potatoes, sweet pearl onions, and crisp green beans—all finished with a zesty Dijon-lemon demi-glace. Rustic, hearty, and full of flavor. Where to Source:…
Read MoreAsk Chef Walter: Eating in January – Chef Walter Pontenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School EATING IN JANUARY January’s larder is a study in elegant resilience, offering ingredients that provide both comfort and a bright, cleansing start to the year. Friends: January comes quietly, bringing a sense of resolution and a real need for renewal. After the holidays, many of…
Read MoreAsk Chef Walter: Dietary Regulation a Historic Reset. What do you think? – Walter Potenza
by Chef Walter Potenza, contributing writer “Ask Chef Walter” Hey, friends: did you see the new federal nutrition guidelines that dropped this week? The 2025–2030 Dietary Guidelines just came out, and they seem like a big shift from what we’re used to. The release calls it a “historic reset” focused on “real food” to help…
Read MoreWe Cook! Oui! French Meat Pie – Anthony Salemme
by Chef Anthony Salemme Serves 6-8 Back to meat and potatoes is so comforting during the cold winter months. This tried and true recipe is very filling and all it needs is a green salad to go with it. Can be made the day before and reheated. Meat Pie 1 ½ pounds ground pork ¾…
Read MoreAsk Chef Walter: A Culinary Odyssey. Rhode Island’s Food Scene in 2025 – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: As the aroma of freshly grilled seafood mingles with the salt-kissed air, transporting you instantly to a lively table set against the backdrop of Rhode Island’s coastline, the year 2025 unfolds as an adventurous culinary journey. When 2025 began, Rhode Island’s food scene felt both familiar and full…
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