When Rhode Island-based but nationally read blogger Jennifer Leal of Savor the Thyme and her husband were looking for a little off-season getaway, she looked no further than Newport.
“As parents of two young children, a staycation allowed us to reconnect and focus on each other rather than household chores yet we are not far from our children,” she said. “Being close to home allowed us to feel less stress while being away.”
The two were happily surprised to find most all of the local restaurants open and dishing up divine meal,s and learned a little bit more about Newport’s history on the Viking Tours of Newport Trolley Tour. “We highly recommend the trolley tour, a number of trips up and down Ocean Drive, and to stay at one of the charming inns,” she says.
The two hopped around the City from their centrally-located base camp at Mill Street Inn and enjoyed attractions like the International Tennis Hall of Fame while taking time to savor local flavor at The Mooring, Perro Salado, the Hungry Monkey and more!
Read all about Jennifer’s adventures in the City-by-the-Sea on Savor the Thyme, which focuses on family-friendly, healthy food and lifestyle. “I love to share and show how one can feed their family in a healthy way that can also be easy, fun, silly, and magical,” she says. “Be sure to stop by Savor the Thyme every day if you like to eat yummy, healthy food and giggle every day.”
CLICK HERE for Pt. 1 of Jennifer’s adventures, and HERE for Pt. 2
The Newport Marriott, located in the heart of downtown Newport, is offering discounted, advance purchase rates for any length of stay during the following spring time-frames:
· Sunday, April 15 – Thursday, April 19
· Sunday, April 22 – Thursday, April 26
· Sunday, April 29 – Thursday, May 3
· Sunday, May 6 – Thursday, May 10
· Sunday, May 13 – Thursday, May 17
· Monday, May 21 – Thursday, May 24
· Monday, May 28 – Thursday, May 31
The advance purchase rate is $109 per room, per night, plus tax, and must be booked on April 10 or April 11, and paid in full within 24 hours of booking. This discount represents a minimum savings of 22% per night.
Please note: no cancellations allowed or refunds offered after payment is made on advance purchases. This rate is not available for stays on 5/ 20, or 5/ 27. Other restrictions may apply. To book your reservation, please visit www.newportmarriott.com, or call 1-800-228-9290, and refer to promotional code ADP.
Be sure to visit our Last Minute Deals page for more great promotions!
Tea-infused truffles, savory soups, tantalizing tartlets, French-inspired desserts - is there anything Michele De Luca-Verley from Newport's la maison de COCO can't do beautifully? Sourcing from local farmers and her own backyard garden in Portsmouth, the chef/chocolatier bought her French-inspired cooking to The Rhode Show this morning and wowed the gang. Try this recipe to wow your Easter and springtime guests!
Savory Roasted Asparagus Crepe
Ingredients:
2 eggs
2 tablespoons unsalted Butter, melted
1 cups Milk
1 cups all purpose Flour, sifted
Pinch of salt
Herbs of choice
Savory Filling
1 Cup Shy Brothers Farm’s Cloumage cheese
Zest ½ of Lemon
Roasted Asparagus
Steps:
1. Melt butter in a crepe pan, set aside to cool.
2. Add milk to bowl, break eggs one at a time into milk and mix.
3. Sift flour into the milk mixture, making sure that you have no visible lumps of flour.
4. Add cooled butter to milk, egg, flour mixture.
5. Add herbs of choice.
6. Set aside for about a half hour so that flour is absorbed into the liquid.
WATCH MICHELE WORK HER MAGIC ON THE RHODE SHOW:
Roasted Asparagus Crepe: wpri.com
Before the term “buzz” achieved liberal usage, Asterisk already had it. French sophistication mixed with a smart Manhattan vibe, the uber-trendy lower Thames Street bar and bistro was among the first to introduce Newport to the astonishing concept of mixing espresso and vodka to create the liquid artistry known as the espresso martini. Fans flocked to Asterisk to sip, see and be seen.
But a lot has changed since 1996 when Danish-born chef/owner John Bach-Sorensen opened the restaurant in a renovated garage. Recent years have seen increasing competition in Newport from cocktail savvy players like The Fifth Element and Fluke. Others like Tallulah on Thames and the new tsk took up the farm to table charge.
So it’s good to see that Bach-Sorensen and his wife Tracy have made some changes to the place over the winter. The dark burgundy walls have been painted a light beige and black and white patterned pillows propped on the banquettes add visual interest and back support. The subtle decor includes new cream-colored light fixtures and upholstery; chairs have been painted white. Only the wait staff’s bright orange aprons pop with color. Other changes include a new half wall to section off the open kitchen and a chef’s table by the kitchen that seats 10 people.
The new neutral palette directs focus away from the decor and toward Bach-Sorensen’s unfussy European cuisine as was evident during Newport Restaurant Week. Indeed the spring version of this biannual food fest couldn’t have come at a better time to show off Asterisk’s renovations. Before the summer season brings the crowds to the city, locals had 10 budget-friendly days to explore the menu offerings at participating restaurants, try out the newcomers and revisit more mature establishments like Asterisk.
On restaurant week’s second Friday night, my husband and I made our first visit to Asterisk in we can’t remember how many years to see how things are shaping up. We found all the seats at the bar and the new chef’s table full. My poor husband Larry is on crutches so we chose the end of the banquette which proved unwise as we experienced an occasional draft whenever the door was opened. One of the problems with Asterisk’s configuration given its former status as a garage is the lack of an entrance foyer; it’s all one big dining room. Not a big deal in the summer. Kind of a problem when it’s 45 degrees out.
Bach-Sorensen’s restaurant week menu offered a choice between two appetizers and two main courses and a banana tarte
tatin with salted caramel ice cream for dessert. The appetizer choices were a smoked trout with asparagus and cream brie salad and a pear and prosciutto plate with Bonny Doon verjus dressing. Larry went with the pear and proscuitto, presented with the cured meat fanned out like a lovely flower, while I went with the generous pile of smoked trout cascading over grilled bread with asparagus spears meticulously sliced in half.
For the main course, we both went with the roasted nori wrapped salmon with celery mash, wasabi butter and mizuna salad over the rib eye steak option. The moist and flavorful salmon came with crispy skin and I thought the nori wrap was especially creative and added a nice salty crunch.
As for the tasty dessert, neither of us could finish it. Gourmet vanilla bean ice cream in caramel sauce topped the roasted bananas over the pastry shell, and rasberries artfully lined the rim of the plate. One banana tarte tatin to split would have been fine. But then restaurant week participants aim to please in both quality and quantity.
Asterisk certainly accomplished both these objectives, with colorful and creative dishes. Bach-Sorensen says he’s planning a menu revamp to highlight simple but elegant food. A new approach in the kitchen combined with the new, lighter look will go a long way to win back old fans and invite newcomers to enjoy a satisfying dining experience at this old but still good fixture on lower Thames Street.
We’re continually growing our social media networks and are grateful for those of you to stay on top of local happenings, tours, experiences and events via our Facebook posts and Tweets. As a thank you, we’re giving away a pair of tickets to popular folk singer-songwriter Livingston Taylor’s evening performance at the Casino Theatre at the International Tennis Hall of Fame & Museum on April 7, 2012. The intimate venue, a National Historic Landmark, makes for the ideal live music experience, just as it did when it opened in 1880.
All you have to do to enter is like our Discover Newport page on Facebook and fill out the simply entry form. If you're already following, click the 'Giveaways' tab to enter ... CLICK HERE to begin!
Also, don't forget to follow the Casino Theatre at the International Tennis Hall of Fame & Museum on Facebook to get the latest scoop on upcoming concerts and events! For more information on the upcoming Livingston Taylor show and to purchase tickets, CLICK HERE.
We're so excited to feature Felicia Whiting, Providence Ambassador for national online women’s magazine, GalTime as today's guest blogger on From Stem to Stern! For more great stories on food, fashion, relationships, parenting and the arts, follow GalTime on Facebook and Twitter.
This past Monday, I had the wonderful opportunity to dine at Leo’s Ristorante for Newport Restaurant Week. Located on historic Hope Street in Bristol, Leo’s is a family style restaurant that has been a Bristol tradition since 1948. Their menu is a mix of traditional American fare, Greek, Mediterranean, seafood, vegetarian and more. Breakfast is also served on the weekends.
For my $16 prix fixe lunch I chose a salad and lobster club, which also came with dessert. The portions were large and the quality was superb. The Mixed Field Greens Salad was topped with pine nuts, sprouts and slices of avocado that added a very special touch to a starter salad.
Whenever I dine out, if a lobster roll is on the menu, that’s what I order! But their Lobster Club (pictured above) was made in a way I have never tried before: with Swiss cheese and sauerkraut on rye bread. It was so delicious and so filling; served with a very generous portion of french fries.
From the desserts that were offered, I chose a very large piece of Lemon Berry Mascarpone Cake served with whipped cream and chocolate covered strawberries. Oh my! At this point I was very full, but there was no way I could pass this up! The cheese, the berries and the whipped cream were a perfect medley of delectable delight!
Needless to say, I am very happy with my restaurant choice during Newport Restaurant Week! With over 45 participating restaurants to choose from, it’s a great chance try something new!
Choose your next Newport Restaurant Week dining adventure by CLICKING HERE. You can read more on Felicia's local adventures on GalTime.com.
We are so excited to kick off Newport Restaurant Week today!
Forty-six participating restaurants throughout Newport and Bristol County are offering three-course lunches for just $16, and three-course dinners for just $30, making it all the more easy to eat, drink and be merry without breaking the bank over the next 10 days. Check out all the taste bud tantalizing menus by clicking here.
As foodies from near and far plan around this bi-annual event, we strongly encourage making reservations at your preferred eateries, and don’t forget to check out some of the Restaurant Week events. Also, many of our talented chefs will be showcasing their Newport Restaurant Week menus as they slice, dice, simmer and sauté on the Culinary Stage at The Home Show at the Rhode Island Convention Center March 30- April 1, 2012.
Newport Restaurant Week chefs will also show off their skills on The Rhode Show on WPRI Channel 12.
A huge thank you to our amazing sponsors: Sam Adams, Jameson Irish Whiskey, Kahlua, Brancott Wines, the RI Turnpike & Bridge Authority, Yelp.com, and the Newport/Bristol CVB.
Bon Appétit!
Shrimp dish pictured above from Trafford in Warren, RI, a Newport Restaurant Week participant!
We were delighted to wake up bring and early to be on The Rhode Show to share a signature Irish dish and libation to fete St. Patrick's Day this Saturday, and build the excitement for the upcoming Newport Restaurant Week, March 23-April 1, 2012. Chef Eric Steinhauer (or "O’Steinhauer," this morning!) from Fathoms at the Newport Marriott whipped up some Kinsale Irish Seafood Stew, which smelled and tasted out of this world, and The Rhode Show hosts agreed! here's how you can master this dish at home:
INGREDIENTS
2 large potatoes (peeled and diced)
1 tbsp. tomato puree’
3/4 quart of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor)
¼ c. of Jameson Irish Whiskey
a pinch of saffron strands
2 stalks of celery small dice
1/3 c. button mushrooms
3 tomatoes, cut into medium dice
1 large onion (peeled and diced)
1 1/2c. cups heavy cream
2 TBSP butter
salt and pepper to taste
3/4-1 tsp chopped thyme
2 tsp chopped parsley
1/2 lb shrimp (peeled and deveined)
1/2 lb bay scallops
1 lb. mixed fresh filets of salmon, cod, swordfish.
STEPS
1. Peel and dice potatoes and put them in the stock with saffron strands and bring to a boil.
2. Heat oil in separate pan add the onions, celery and mushrooms and sauté, deglaze with Pernod and add to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)
3. Add tomatoes, and tomato puree’ to stock.
4. Add the butter, thyme and parsley to the stock.
5. Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. Simmer until seafood is almost cooked thru. You don't want to overcook the seafood.
6. Add the cream, season with salt and pepper, and just heat until the cream is heated through, don't boil.
7. Serve in warm bowls with brown bread.
CLICK HERE to watch the clip!
We were so excited David Rutkowski, Sous Chef at the Hyatt Regency Newport's Windward Restaurant, joined The Rhode Show this morning to share one of the dishes the restaurant will be featuring during the Kinsale Festival of Fine Food, this March 8-11 (click here for details). David showed co-hosts Mary Larsen, Will Gilbert and Michaela Johnson how to imitate the Windward's Filet of Pork Wellington with Calvados Jus, an entree on their Kinsale-inspired menu designed for the festival. Below you'll find the recipe, and be sure to celebrate the Kinsale Festival of Fine Food by dining at one of the four participating restaurants (see below) or CLICK HERE.
Filet of Pork Wellington with Calvados Jus
INGREDIENTS
1 whole egg
1 tablespoon water
1 ounces of whole butter
3 ounces of wild mushrooms
1 ounces of bread crumbs
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
1 tablespoon whole-grain mustard
STEPS
Place a rack in the upper third of the oven and heat to 400 degrees F.
Whisk the egg and water in a small bowl and set aside. Place a sauté pan over medium heat. Melt butter; add mushrooms, and cook till tender. Once tender add bread crumbs and season with salt and pepper. Take mixture and pulse in a food processor to a semi loose consistency. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other.
Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the mushroom mixture in between the 2 pieces of tenderloin and push back together so the mushrooms are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
Watch David in action on The Rhode Show by CLICKING HERE.
In addition to the Windward at the Hyatt Regency, other participants include Fathoms at the Newport Marriott, La forge Casino Restaurant, and One Bellevue at the Hotel Viking. Join us on Saturday, March 10 at 2pm in the Atrium at the Newport Marriott for the First International Cook-off which will test the culinary expertise between Sous Chef David Rutkowski and Christine O’Sullivan, the Iron Chef Ireland contender from Kinsale. Each team will receive 4 food items that they must use in four separate dishes. Our elite panel of judges will taste the creations and determine the winner! Also sample some of Ireland’s best Kerrygold Dairy cheeses, including Ivernia and the Dubliner, and savor a wee bit of Irish whiskey at our Jameson Irish Whiskey tasting table. Free and open to the public!
Jack and Jill went up the hill to dance to Mother Goose rhymes. Jack spun 'round, and broke his crown, and Jill came pirouetting after!
Rosecliff will be playing host to the Island Moving Company’s newest ballet, Mother Goose, directed by Miki Ohlsen and specifically designed for the mansion's spectacular rooms. The contemporary ballet company will perform throughout the mansion in matinee performances the weekend of March 2-4, marking their Thirtieth Anniversary Season, while a special opening celebration on Saturday, March 3 at 7pm will include highlights from the company's celebrated performances of Dracula and the Newport Nutcracker.
Performances are as follows:
Saturday March 3: 3pm, Opening Evening Celebration: 7pm
Sunday March 4: 3pm
To purchase tickets, visit Island Moving Company.