Bruce Newbury
Deep innovation, souped-up products keep Blount successful
Blount Fine Foods started as an oyster-packing company in 1880. By the 1950s, Blount Seafood was one of the largest suppliers to Campbell Soup...
To dot or not to dot, that is the chef’s question
There may be two kinds of chefs in this world’s kitchens. The line of demarcation: Those who put dots of sauce on their plates...
Beginning to look a lot like … reservations?
This year’s Thanksgiving celebrations had a difference.
The difference was that what more of us made for this year’s Thanksgiving dinner, led by millennials, was...
Bastianich has passionate following in R.I.
“This is one of Lidia’s top spots in North America!” The news came as a bit of a surprise to all who heard Corrado...
Prix fixe menus last beyond restaurant week
When Restaurant Week first started in 1992 in New York City, the idea quite simply was hospitality and goodwill.
It is part of industry lore...
Fall food festivals keep activity high in Newport following summer bustle
You can always tell a Newporter. There is a great sense of community in the City by the Sea. It is in fact a...
Defining local food can be tricky
At this fall’s Newport Mansions Food & Wine Festival, there were numerous local chefs and several from Boston and New York all vying for...
CAV Restaurant to remain open
PROVIDENCE - The family of the late Sylvia Moubayed, proprietor of CAV Restaurant in Providence has announced that the beloved eclectic eatery will remain...
Embodying the true spirit of hospitality
“I am grateful every day.”
To those who knew the late Sylvia Moubayed, the feeling was mutual. She had a spirit that embodied true hospitality...
Newport Mansions Wine & Food Festival a feast for local economy
As much as the Newport Mansions Wine & Food Festival has established itself as one of the most sophisticated and anticipated events on the...
