Food Service
Sort by: Featured Most recent Most read Most commented
70 results total, viewing 31 - 40
Cooked to order at JWU
Chef Joseph Leonardi, executive chef at the Somerset Club in Boston, conducts a two-hour demonstration to Johnson & Wales University culinary students on Jan. 16. Leonardi returned to his alma mater for the event as the 168th distinguished visiting chef and was honored at a luncheon. Joining him during the demo was Celia Cordeira, rear, a junior in the culinary-arts program, who received a $2,000 scholarship in his name. more
1/28/13
R.I. restaurants make OpenTable’s ‘most romantic’ list
Three Rhode Island restaurants – Basil’s Restaurant, Bouchard Restaurant and Inn, and The Spiced Pear – made OpenTable’s list of the Top 100 Most Romantic Restaurants in the United States for 2013. more
| 1/23/13
Food industry making lots of noise this winter
Restaurateurs and chefs are fond of saying that this time of year is “quiet” in the food business. If that ever was the case, it certainly is not this year. No sooner had we hung up our new calendars (or waited that nanosecond for our electronic devices to update their calendar settings) than we are already off and running with a full slate of food festivals and wine-tasting events that should make the winter fly by. more
1/7/13
Foolproof Brewing Co. beers hit R.I. bars
Foolproof Brewing Co., New England’s latest addition to the craft brewing scene, has launched its hand-crafted beers in bars across Rhode Island. more
| 1/4/13
Tighter R.I. nightclub controls urged
Colosseum nightclub co-owner Anthony Santurri knew mayhem such as the stabbings at nearby Richmond Street hotspot Level II in April – in Providence’s nascent Knowledge District – posed as potentially lethal a threat to the nightlife industry as it did for patrons. more
Association honors R.I. hospitality ‘stars’
This year you have read in this column about many contributors to the state’s successful restaurant community, from chefs and restaurateurs to winemakers and farmers. All can be considered stars of the industry. more
12/31/12
Quality, tradition part of recipe
Paul Skoczylas grew up around kielbasa. By age 8, he was lending a hand at Central Falls Provision, his family’s Polish sausage shop, and through high school and college he was working there full time during the summers. Photos from the period show him in front of the oven, holding a rack of sausages, wearing a T-shirt with “kielbasa kid” stenciled across the chest. more

By Patrick Anderson
PBN Staff Writer | 12/31/12

Business students, Sodexo support MLK’s food pantry
Salve Regina University’s Sigma Beta Delta national business honor society recently partnered with Sodexo Dining Services to raise $603 for the Martin Luther King Jr. Community Center’s food pantry. more
12/17/12
Cooking classes part of recipe to lure customers
The first thing to know about Indian cooking, said Sanjiv Dhar, executive chef at and owner of Rasoi in Pawtucket, is that chefs can’t just throw together the ingredients, turn the oven up and go watch a football game. more

By Rebecca Keister
PBN Staff Writer | 12/24/12

Consumers warned not to eat certain products made by Farmstead
The R.I. Department of Health issued a consumer advisory not to eat certain food products produced by Farmstead Inc. at 186 Wayland Ave. more
« Prev | 1 | 2 | 3 | 4 | 5 | 6 | 7 Next »
Calendar
PBN Hosted
Events

The 2nd Annual Healthiest Employers event will recognize employers who have strong, effective Health and Wellness programs in the region. Deadline for enrollment is June 28th.
Advertisement
National
Local
Latest News