Bruce Newbury
Rhode Island rings around the world
(Updated at 2:30 p.m. to clarify connection to Montauk boats in 6th paragraph.)
There has been a lot of talk recently about rings – of...
Providence has 3 in James Beard Awards semis
PROVIDENCE - The nominees for the “Oscars of the food world,” the James Beard Awards, were announced today in New York. Again this year...
Fine dining is back
“There’s absolutely an appetite on diners’ parts to be dazzled!” This observation in a recent published report from Caroline Potter, the chief dining officer...
Foodies still flocking to Chef-a-Roni
“We had the first foodies in Rhode Island!” Henry Caniglia said, as he was giving a tour through his unique and venerable gourmet-food emporium...
JWU, RIDOH lead state efforts in food sustainability, waste and recovery
Rhode Island chefs and food purveyors are well-known for working with local farmers to source sustainable ingredients. The next steps in this food evolution...
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...
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