Cooking with David Dadekian on The Rhode Show at Blackbird Farm

Each year The Rhode Show runs a “Search for a Star” competition to see who will be a host of the show for the following year. Out of countless video entries and live auditions, online voters choose 20 semi-finalists and then another round of online voting produces the top 5 finalists for the position. Tashanea[…]

Gracie’s Star Chefs Series with Chef Ciril Hitz – Monday, August 6, 2012

It’s time again for one of my favorite dinners of the entire year, and I have some pretty spectacular dinners—just recently I tasted most of the items on 2012 James Beard Foundation Award semifinalist Chef Benjamin Sukle’s new menu at The Dorrance and had incredible wines with dinner at the Troquet wine cellar clear out[…]

Charcutepalooza December: Thank You

And so it goes. Our year of meat has come to a close. For the final Charcutepalooza challenge we were told to show what we learned all year. In Cathy’s own words, do some “showing off” with a celebration. Personally, I think a lot of the Charcutepalooza participants have been showing off all year long—and I[…]

Charcutepalooza November: Curing: Bresaola

So we come to the end (almost), the final Charcutepalooza challenge, curing a whole cut of meat. Arguably, as long as you have your curing formula right and a place to hang the cut to dry at the right temperature and humidity, this was one of the least challenging challenges. Or maybe that’s the end result[…]

BBQ Bonanza 2011 – Barbecued Beef Short Ribs

This summer my friend Jacqueline Church has been showcasing BBQ posts on her site from some really great chefs and writers. The focus has been on sustainability at the grill and a few weeks ago my post on Barbecued Beef Short Ribs was featured. Please check it out and I hope, like me, you learn[…]

Charcutepalooza August: Binding: trotter terrine

Back to familiar ground for this month’s Charcutepalooza challenge, though it was only my second time working with pig’s feet, so it wasn’t totally familiar. You read that right, pig’s feet, as in euphemistically speaking, trotters. Yes, there are photos of said trotters further down this page. If you don’t want to see severed pig’s[…]

The Capital Grille’s The Generous Pour Summer Wine Event

One of the better restaurant wine deals that I’ve come across in a while is going on now, through September 4, at The Capital Grille in Providence. The Generous Pour Summer Wine Event lives up to it’s name. For $25, with dinner, diners may have as many of nine specially selected wines as they like.[…]