“We brought home a silver but it should have been gold,” lamented Joseph Leonardi, executive chef of the Somerset Club in Boston. The competitor was reflecting on a successful performance, but the memory of finishing second overrode his triumph. Leonardi was back at his alma mater, Johnson & Wales University, on Jan. 16 to be honored as a distinguished visiting chef. But what everyone wanted to talk to Leonardi about was his stint as captain of Team USA. The team competed in the Culinary Olympics last summer in Erfurt, Germany, that was held just after those London athletic games, which received just a bit more media coverage. more

Bradley Hospital raised nearly $300,000 during its annual fundraiser, Bravo, Bradley! more

What is it that when we dine out is both eagerly anticipated and taken for granted? more

The Ninety Nine Restaurants located in North Attleboro and Foxboro recently raised $11,737 to benefit the Boys & Girls Club of Pawtucket. more

“We’ll take a booth, please.” According to restaurant designers, one of the appeals of booths is that they can create perceived barriers between us and the rest of the diners in the restaurant. A booth can give at least the perception of privacy. The conventional wisdom from the other side of the table is that restaurant guests want to be able to carry on private conversations and enjoy their own personal space, even when they’re out in public. more

There are no brothers now at Scialo Bros. Bakery. The business that’s held a place on Atwells Avenue on Federal Hill in Providence since 1916 has been owned and operated by sisters Carol Scialo Gaeta and Lois Scialo Ellis, who grew up living above the shop, since 1993. more

The first taste of spring, at least this spring, is not found in a meadow just coming into bloom, or at dawn on a misty pond with the new season as fresh as the promise of the coming day. more

Cranston Area Career & Technical Center students David Vargus, left, and Terrell Paci, right, prepare their menu starter of pesto grilled toast, homemade fresh ricotta, tomato and onion, topped with honey. They were among 34 students who competed March 28 in the 2nd annual Rhode Island Hospitality Education Foundation ProStart Culinary competition at Warwick’s Radisson Providence Airport Hotel. Students from Exeter Job Corps and William M. Davies Jr. Career & Technical High School will move on to represent the state in a national competition. more

The big story in food this year may well be the emerging culture of “farm to table.” The movement to bring, or more accurately, bring back the relationship between growers and chefs and home cooks alike as well has matured. more

It happened again. more