We're cooking pan-roasted native striped bass; Castle Hill vegetable succotash, with a lemon-chive vinaigrette with the Newport Restaurant Group.

We're cooking bacon-wrapped filet with butter poached lobster tail with Chef Tim Souza of Newport Restaurant Group.

We're cooking Grilled statler breast with parmesan polenta cake, sauteed rabe and stewed tomato with Executive Chef Kevin DeLibero from Newport Restaurant

We're cooking Eggnog Crème Brulee with The Newport Restaurant Group.
 

We're cooking Holiday Chocolate Bread Pudding in the kitchen with Newport Restaurant Group.

We're cooking Seafood Chowder with Newport Restaurant Group and Chef Jonathan Cambra.

We're cooking Tuscan shrimp with Chef Kevin DeLibero of The Newport Restaurant Group.

We're cooking Glazed Berkshire pork belly, poached Simmons Farm egg and molasses baked beans with Chef Jonathan Cambra of Newport Restaurant Group.

We're cooking Spiced Pumpkin and Cheddar Soup in the kitchen with Newport Restaurant Group.

We're having a RI Lobster Boil with Newport Restaurant Group.

From Poppasquash to Prince Edward Island, we celebrate our love of oysters from local waters and beyond.

We're cooking Beer Battered Fish and Chips with Executive Chef Michael Conetta.

We're in the kitchen today cooking Halibut Livornese with Chef Kevin DiLibero of Newport Restaurant Group.

We're cooking Native Fluke, Bally Machree potato-summer onion salad, Castle Hill herb Chimichurri with Newport Restaurant Group.