In the kitchen today. we welcome Chef Thomas Tezner from Phils Main Street Grille making rasta pasta. Ingredients: 16 ounces of dried pasta, preferably penne, 2 large chicken breast or 2 cups shredded rotisserie chicken 2 tablespoons vegetable oil 3 tablespoons jerk seasoning 3 bell peppers, red green yellow half a cup of green onion sliced into 2/3's 3 cloves of garlic minced vegetable stock chicken stock cup of heavy cream half a cup of Parmesan cheese Directions: Garnish this dish with chopped chives or scallions or parsley If you would like this dish dairy free you can substitute heavy ..read more

In the kitchen today, we welcome Chef and owner Gary Beudoin from the Sandwich Shack making the goro sandwich. Ingredients: Chicken Cutlet patties pink vodka sauce provolone cheese slice of prosciutto olive oil 6 inch bun from Original Italian bakery Directions: cut chicken cutlet in slices and place in a 6 inch fresh bread bun from the Original Italian bakery. cover pink vodka sauce and provolone cheese, warm it under the salamander. add a layer of prosciutto and a drizzle of olive oil. Serve it hot. Rhode Show Content Disclaimer: The information, advice, and answers displaye ..read more

This morning in The Rhode Show Kitchen we welcomed Executive Chef Scott King from the Providence Art Club. He made us an Ahi Tuna Poke Bowl ahead of the two-day Jacques Pépin Foundation event. For a list of the club's happenings, click here. Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor un ..read more

We're celebrating Rhode Island Pizza Week today with Nightshift Kitchen + Tap at Level 99! They're creating a delicious pizzas for us and showcasing what they offer. Nightshift Kitchen + Tap @Level99 Providence The Figgy P (Detroit Style) Prosciutto, Narragansett Creamery stracciatella, tomato-fig jam, EVOO, sea salt, cracked pepper, basil. Blister in the Sun (Detroit Style) Blistered shishito peppers, Narragansett Creamery sea salted feta, EVOO, lemon, chives, fresh chive ranch. Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show secti ..read more

Chef Kev D joined us in The Rhode Show kitchen today to make Ginger Crusted Wild Salmon, baby bok choy, carrot ginger puree, and fresh citrus reduction. Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated ..read more

We're so excited to have Nick Rabar from Avenue N and Honeybird back in the kitchen this morning! He's going to be making a delicious Spicy Shrimp on Crispy Rice for us! Spicy Shrimp on Crispy Rice Recipe Time: 40 minutes Serves: 4 - 6 Ingredients: 1# Shrimp, peel and cooked, chopped 1/4 cup Mayonnaise 2 Tablespoons Sriracha Sauce 1/2 teaspoon Sesame Oil 1 pinch Kosher Salt 1 pinch White Sesame Seeds 1 pinch Chopped Scallion 1ea. Avocado, sliced 1ea. Jalapeno, sliced 12ea. Sushi Rice Squares (cooked and crisped) Directions: Cook sushi rice and form into squares. Sear in a nonstick pan and res ..read more

This morning on The Rhode Show we welcomed Chef Bob Burke from Pot Au Feu. He made us solar eclipse cocktails with eclipse coffee syrup. Ingredients: 1.5 oz of Vodka 1 oz of Coffee Liqueur Ice Instructions: Fill a glass with ice. Pour vodka and coffee liqueur inside. Shake lightly with Cocktail shaker. Strain into a martini glass and enjoy! Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf ..read more

We're thrilled to have Dune Brothers in the kitchen this morning making Whole Roasted Scup with Chickpea and Harissa Salad and RI Squid Salad. For more info, visit: https://www.dunebrothers.com/ RECIPE: WHOLE ROASTED SCUP with CHICKPEA & HARISSA SALAD Serves 1-2 people Ingredients: 1 jumbo scup 1 Tbsp your favorite fish seasoning (we use our house made Chermoula, but Old Bay or others are great) 1 Tbsp canola oil (for roasting fish) 1 14.5oz can chickpeas 2 Tbsp harissa paste 1 Tbsp preserved lemon puree 1 Cup roasted cauliflower (roast w/ canola oil and sprinkle of fish seasoning, salt ..read more

This morning in the Rhode Show Kitchen we welcomed Chef Alison Mountford from Ends & Stems. She made us gratin with herby breadcrumb topping as part of the Gil's Appliances What's In Your Fridge Contest. The contest is now closed and this year's winner will be announced April 10! Ingredients: 2 Yellow Squash 2 Zucchini 2-3 Russet Potatoes 1 Orange Sweet Potato 1 Eggplant 1 Red Onion 3 tbsp Flour 1 tbsp Olive Oil 1/2 tbsp Dried Oregano 1/2 tbsp Salt and some Black Pepper Cheese Sauce 2 cloves of Garlic (minced) 4 tbs Butter 3 cups Heavy Cream 1/2 cups of grated parmesan cheese, maybe mor ..read more

This morning on The Rhode Show we welcomed Chef Bob Burke from Pot Au Feu. He made us solar eclipse cocktails with eclipse coffee syrup. Ingredients: 1.5 oz of Vodka 1 oz of Coffee Liqueur Ice Instructions: Fill a glass with ice. Pour vodka and coffee liqueur inside. Shake lightly with Cocktail shaker. Strain into a martini glass and enjoy! Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf ..read more