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JWU alumna in running for James Beard Award

A yearly rite of spring among chefs, restaurateurs and numerous other professionals in the food and beverage industry is the annual awards gala of...
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Despite economy, new eateries are opening

“I get in trouble for saying this, but I really believe we’re not so much in a financial recession as a recession of trust,”...

Eateries are eager to ring in the New Year

The term “Big Three” has been in the news constantly this month. But the restaurant industry has a Big Three of its own: New...
WINE CONSULTANT Maggie Dey enjoys the ambiance at 1149 Restaurant during a recent “Wine Divas” night. /

Turning dining into an experience

Anyone going to Eleven Forty Nine Restaurant in Warwick during its “Wine Divas” series might see up to 20 women sipping four kinds of...
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Local chefs find sustainability is challenging

The chef laughed as he read the label. “Organic Salad Greens,” it read. The container was made of plastic.Chefs and restaurateurs in Rhode Island...
KYLE KETCHUM, right, The Spiced Pear's executive chef, gives Mike Salwen and Carol Kiesow cooking lessons at The Chanler at Cliff Walk in Newport. /

R.I. chefs share secrets, connect with diners

Television chefs make cooking look so simple. Who among us who watches the Food Network or Frank Terranova hasn’t been inspired to take spatula...
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