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Bruce Newbury

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CHEF-RESTAURATEUR Johanne Killeen of Al Forno was named as a semifinalist for Outstanding Chef in the 2018 James Beard Awards.

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...
Bruce Newbury

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...
Bruce Newbury

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...
Bruce Newbury

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...
NEW PRODUCTS: Todd Blount, president of Blount Fine Foods, and his team originally made recipes as instructed by customers and partners, but over the last five years the company has developed a deep innovation process resulting in new products. From left: Sashaira Ramirez, production supervisor; Blount; and senior directors of culinary development Jeff Wirtz and Quinn Corbett. / PBN PHOTO/RUPERT WHITELEY

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...
Bruce Newbury

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...
Bruce Newbury

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...
Bruce Newbury

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...
Bruce Newbury

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...
Bruce Newbury

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...
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