Hospitality
80 results total, viewing 51 - 60
The hosts of “The Rhode Show” asked me on air about my favorite restaurants and my impression of Rhode Island in general. We were chatting about their annual search for a third co-host and what qualifications might be needed. According to the hosts a knowledge of the state, including its food scene, is a plus. They suggested to those who might be seeking the position to go out and “have a Rhode Island experience.” more
Eighty-six the calamari. more
The Ocean House at Watch Hill has once again earned a AAA Five Diamond rating, its fourth consecutive year receiving the designation. more
The Rhode Island Hospitality Association on Wednesday hailed a new restaurant industry forecast from the National Restaurant Association that projects growth of 2.3 percent in sales this year in the Ocean State. more
There are dining events aplenty in September throughout the state. Among the highlights: a Restaurant Week, a gala night to honor one of the area’s best-known chefs and one of the nation’s best-known food and wine festivals. more
Tropical Storm Irene left this small, coastal town feeling powerless two years ago in more ways than one. But a successful marketing campaign, Explore Bristol Rhode Island, has dramatically changed the outlook of some local officials and businesses for the better. more
Usually when the talk turns to the James Beard Foundation, it is in the spring. The annual James Beard Awards are to chefs, restauratuers, cookbook authors and food writers (and broadcasters) the Oscars of the food world. Of late, the Beard Foundation has gradually become a year-round presence. In selected cities the organization sponsors cooking collaborations and this year, a challenge. more
We return to our favorite restaurants time and time again for a variety of reasons, not all having to do with the food. So it is with celebrity chefs who return to Rhode Island for many different reasons, some of which are not readily apparent. more
All the corporate marketing and global promotions for The Walt Disney Co., McDonald’s and Hasbro Inc. that Kathleen Seguin did for 17 years somehow led her to becoming a small-business owner in a quaint seaside town in the tiniest state in the USA. more
It seems that these days, there is no such thing as “too many chefs in the kitchen.” Invited guest chefs have proven as popular in restaurants as they are at food and wine festivals. more
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