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.
Contributing blogger Leanne Orabona from AroundTheTableRI.blogspot.com returns today to share her most recent dining excursion that took her to 22 Bowen's Wine Bar & Grille for the wallet-friendly, mouth-watering Dinner for Two special served up on Friday nights in winter...
My most recent assignment as a Stem to Stern blogger was to experience the Dinner for Two special offered 
every Friday night during these blustery winter months (who am I kidding, the weather this winter in RI has been amazing!) at 22 Bowen’s Wine Bar & Grille. I had been to 22 Bowen's once before during Newport Restaurant Week in 2010 and was overjoyed with the idea of eating there again.
Dinner for Two includes an appetizer, entree, and dessert as well as a bottle of Beringer Stone Cellars Cabernet or Chardonnay, all for only $65.22. I’m a sucker for a good prefix menu and let me tell you, these entrees were no run of the mill fare. It seemed like each dish outdid the previous one and by the time we finished reading the menu, my mouth was watering! This is hands down the best prefix Toby or I had ever seen--options included salmon, rib eye, sirloin, pork and lobster ravioli. Let’s start with the basics…
Atmosphere
There is something about Newport in the winter that makes me so happy. There are no tourists shuffling about and you don't have to wait for a table in a top restaurant. 22 Bowen's is located on historic Bowen's Wharf, which is arguably the hub of downtown Newport. The atmosphere is full of ornate wood and dim mood lighting. It is a perfect date night spot or a place to wow out-of-town guests. We were seated overlooking the wharf and my husband instantly commented on how comfortable the chairs were–an often underrated element in enjoying a great meal.
Service
Our waiter Fabio was incredible. I actually overheard the table next to us singing this man's praises. He was attentive all night and was so knowledgeable about the menu. Our wine glasses were never more than half empty as Fabio was never more than 10 feet away for a quick refill. His thoughtfulness was refreshing and his enthusiasm about the food was contagious. By the time we ordered our food we nearly giddy with excitement. And now for the main course…
Food
As with any restaurant review, all elements of the experience are important, but the food is king. In this particular case, that expression rings true because the meal truly stole the show. Absolutely every dish was amazing,starting with their rolls. You have to try these rolls. My favorites were studded with warm cranberries. Spread some of their whipped butter on them and you can officially die a happy foodie! You don't even need the dinner!
For appetizers, I ordered the New England style clam chowder and Toby had a classic Caesar salad. About the clam chowder: WOW. It was rich, creamy, and delicious, plus there was an abundance of tender clams and potatoes: perfect for 
a winter’s night in RI. Toby’s Caesar was done just right with thick slices of parmesan cheese and croutons with just the right amount of crunch. What was especially nice about the salad was the portion size. Too often we order salads that end up being larger than the entree. Not tonight, it was the perfect size!
On to the entrees…I ordered the pork with shredded potatoes and bacon and sautéed greens. The pork was tender, juicy, and flavorful. The potatoes were rich and the greens gave a nice contrast. The pork was covered in an apple cider reduction which cut the richness of the potatoes. There was so much food on this plate there was no way I could eat it all!
Toby decided on the grilled rib eye steak. The steak was cooked to a perfect medium temperature and the juices that ran when he cut into it just highlighted the amazing flavors. Looking at the photo you can tell this was no prefix menu-sized
steak. It was a solid 10-12 oz.—more than enough to feed most hungry husbands, and Toby's eyes lit up as it was brought to the table. It was served with gorgonzola mashed potatoes (cue eyes rolling back into your head in delight) stuffed into freshly made popovers. Seriously? Could this dish get any better? I have to admit, I ate almost all of his mashed potatoes while he was preoccupied with the steak. I couldn't keep my fork off of his plate. Popovers and potatoes; I’m going have to try this one at home!
We finished with the same dessert: Crème Brule (our favorite). As with Toby’s Caesar salad, these deserts were perfectly sized; a small portion for each of us with a few freshly baked cookies on the side. The final dish
offered a flawless creamy consistency and the sugar topping was torched to perfection (my favorite part!).
One last underrated feature of a good meal is the pace. Both Toby and I commented throughout the meal how well paced the meal was. The staff was not trying to turn over the table and we were not being rushed in the slightest. There was a perfect amount of time between courses so we were able to enjoy the night and get ourselves ready for the next course.
The overall experience of this meal was outstanding and I urge you to make a reservation for this Friday Night delight—there may not be a better deal in all of Newport. Better yet, get a few friends together and make a night of it. Have some wine, remarkable food, and enjoy the company and view. You will not be disappointed.
For more on lunch and dinner specials at 22 Bowen's visit www.22bowens.com. Read more of Leanne’s culinary adventures at AroundTheTableRI.blogspot.com.
Today we welcome guest blogger Susanne Day from Newport Life and Newport Wedding magazines. Susanne and her team are preparing for what is shaping up to be the biggest Newport Bridal Show ever this Saturday, February 18 at both Rosecliff and OceanCliff in Newport. A Newport bride herself and seasoned bridal show veteran, Susanne shares her “What to Know Before You Go!” tips for Newport Bridal Show success:
- Wear comfortable shoes and dress in layers
- Bring pre-made labels to affix to call back sheets—this will save time so you don’t have to fill out everyone’s sheet, and it’s also good if exhibitors have giveaways at their booth. We will give brides and grooms entries for both grand prize giveaways and all of our door prizes are drawn just before the show and revealed upon entry.
- Bring an extra tote bag—although we give the first 200 brides an official tote bag and all our other guests a welcome bag, its good to have a backup for extra goodies you collect along the way.
- Bring your camera and take pictures of what inspires you-- especially at our fashion shows!
- Bring a pen and note pad to record which exhibitors you liked best so you can visit their websites later.
- Bring snacks and water to keep your energy up! Although there are tons of tasty treats and samples at the show, you may need a granola bar for a quick fix.
- Leave time at the end of the day to visit local restaurants and get a feel for where you want to host your rehearsal dinner, bridal shower, and post wedding brunch. Or even better yet book an overnight stay at some of our participating lodging establishments with rates as low as $95 per night.
Click here for information and to register!
We’re so excited that this evening at dusk, we'll welcome the first Newport Gallery Night of 2012! Grab your gloves and lace up those walking shoes as the most artful night of the month returns with more than two dozen participating galleries both big and small. Get up close with tiles dating from the 16th through the 20th centuries at the Redwood Library, or taken in the highly-anticipated Fakes & Forgeries Show at Spring Bull Gallery. Take in the oil paintings by Andrew Nixon and Ann Daum at the Newport Art Museum. Bellevue Avenue, Spring Street, Thames Street, and The Point are just some of the areas you can gallery hop. Chart your course by visiting NewportGalleries.org for a list of participating galleries and don’t worry—you can pace yourself by strolling Gallery Night from 5-8 p.m. the second Thursday of every month February through December. You can also check out what the artists and artisans are up to in bucolic Tiverton Four Corners as you'll find an intriguing array of galleries, studios, workshops and events in this charming coastal community.
Across the bridge in beautiful Bristol, Hope Gallery Fine Art & Fine Craft continues to delight both art aficinados and novies alike. We’re also delighted to hear the Warren Arts Initiative and Bristol Independent Galleries have come together to promote the arts between our neighboring towns of Bristol and Warren. Walks and trolley rides are being organized for: March 29, April 26, May 31, June 28, July 26, August 30, September 27, October 25, and November 29.
The Mount Hope Farm Wintertime Farmers' Market in Bristol is pleasing local food enthusiasts every Saturday from 9 a.m. to noon. Bring your reusable totes to stock up on locally-raised meat, fish, vegetables, eggs, Alpaca felted items, freshly-baked breads, Italian cookies, coffee, honey, herbs, granola, and bags crafted from recycled materials. Vendors participating in this market include:
Windmist Farm The Local Catch The Reynolds Barn
Aquidneck Farms The Coffee Guy Aquidneck Honey
Maplewood Farm Wholly Granola Mapleville Farm
Roots Farm Moonlight Rose Alpacas Hill Orchards
Wishing Stone Farm Provencal Bakery The Cupcakerie
Wicked Natural Products Foxboro Cheese
You may also catch some live music while shopping (and snacking on!) the all-local goods!
A farmers market with heart, organizers will be accepting donations of non-perishable food items on behalf of the East Bay Food Pantry in Bristol. They will also be hosting a clothing drive to benefit Big Brothers Big Sisters of RI on Feb. 18 and an electronics recycling day on Feb. 25.
The Mount Hope Farm Wintertime Farmers' Market is open on Saturday from 9am to noon and is located at 250 Metacom Avenue in Bristol. It will be open through May 5th.