Bonnie Bryden

In the kitchen today, we welcome Chef Mike McAteer from The Hot Potato Food Truck making Mac & Cheese Hot Potato. This is a custom mac and cheese blended in the potato…“a meal in a peel.“ The Hot Potato Food Truck will be at the Cranston Fall Festival on Sept. 24. Ingredients: Directions:

In the kitchen today we welcome chef Anat Sagi from Mosaic Table making Creamy Lentil Stuffed Butternut Squash. Main Ingredients: Ingredients for Creamy Lentil Filling: Ingredients for Butternut-Tahini Sauce: Directions:

In the kitchen today, we welcome Chef Jamie Welsh from Coast Guard House, making Butternut Squash Ravioli. They are served in a brown butter sauce with asparagus and baby carrots. Ingredients:

In the kitchen today, we welcome the General Manager of Georges of Galilee, Jonathan Pelletier, making Pan Seared Scallops with Bacon Corn Adobo Sauce. This dish is “a taste of overseas from the port of Galilee.” Ingredients: Directions:

In the kitchen today, we welcome Head Chef Stephen Wallace from The Beehive Cafe, making Butternut Squash & Cornbread Hash and Sunny Eggs. The Beehive Cafe is taking part in Newport Restaurant …

In the kitchen today, we welcome Registered Dietitian Amy Barrette from the Providence VA Medical Center, showing us how to build our own omelet. This is part of their new “room service” menu. Ingredients: Directions:

In the kitchen today, we welcome Chef Steve Talley from 110 Grill making Chicken Pesto Pasta. Ingredients: 1 Tablespoon Oil Olive Blend 90/10 6 ounce (dry) Diced Random Chicken 1 teaspoon Grill Sea…

In the kitchen today, we welcome Executive Chef Michael McCarthy from Amos House making Homemade Cranberry Relish. Ingredients: Directions:

In the kitchen today, we welcome Chef Michael St. Angelo from Spaghetti Lane, making Seared Scallop Truffle over Spaghetti.

In the kitchen today, we welcome Chef Mitch Cremers from The Corner House, making The Corner House Bolognese. Ingredients: 2 28oz cans pureed tomatoes 1 quart chicken stock 1 cup red wine 1 large o…