As whole pig was deemed the new bacon and then lamb was the new pig, New Rivers‘ Executive Chef Beau Vestal has declared goat is the new lamb. Vestal invited me into New Rivers’ kitchen to watch him break down a whole goat and talk about all the different dishes he’ll be turning out for[…]
Persimmon Provisions, an artisan butcher shop in Barrington, is now open. The store is stocked with turkeys for Thanksgiving, both all-natural and organic varieties. A side of Blackbird Farm beef, from Smithfield, Rhode Island, was brought in and butchered to offer local steaks, roasts and ground meat to customers. Another local farm, Round the Bend[…]
Here are twelve photographs from the Chefs Collaborative National Summit that was held in Boston, October 3-5, 2010. If you are not interested in animal butchery or whole animal cooking, do not scroll down to the remaining eleven photos. You have been warned.
Last Thursday, September 16th, the March of Dimes Rhode Island chapter held their Ninth Annual Signature Chefs Auction at Belle Mer in Newport. The Signature Chefs Auction is one of the best culinary events in Rhode Island each year. This celebration brings together the state’s finest chefs to invite guests to sample their signature dishes[…]