Chef Sean Shin ’14 Shares his Pastry Skills and Spreads Happiness

A truly magical Sunday was spent in the Gibbons’ kitchen with Abbey grad Sean Shin, currently Chef de Partie at the Michelin-starred Eleven Madison Park in New York. He generously took vacation time to show the Culinary Arts Club some of his pastry skills while creating truly beautiful and delicious desserts. One could not be…

Eat Well and Stay Healthy: Advice from Amanda Rigsby, RD, LDN

As the Culinary Arts Club–made up of all seniors–move on to college next year, this presentation steered them towards food habits they might embrace as they confront many of the eating–and drinking–challenges that await. Helpful information and an array of healthy snacks led the students to appreciate what Ms. Rigsby had to say and take…

A Chef’s Education: Our visit to Johnson and Wales University

The beginning of the long Winter Term included a college visit, though not the kind our seniors have been making now for months. One cannot talk about food and cooking without knowing where it all starts, hence our tour of this campus highlighting the Culinary Arts. We all had a great time learning about the…

Federal Hill Pizza and Chef Billy Manzo–it just doesn’t get any better.

Students were rapt as Chef Manzo humorously and candidly discussed his philosophy of making pizza and doing business. He, along with his wife and partner Christine, enthusiastically answered questions, their obvious passion–and lots of hard work–explaining their success. Federal Hill Pizza is located both in Warren and Providence. An Abbey student encounters pizza very frequently—both…

Chefs Collaborative 2018

It was another lovely evening spent eating like royalty. There on the banks of the pond at Schartner Farms, Portsmouth Abbey students kept company with many of the best chefs in Rhode Island, happily sampling their dishes and washing them down with Granny Squibbs Iced Tea–and they were thrilled to be treated to the drink…

Cheese Tasting with Cheese Monger Greg Blais

Lucky us, in that we were graced with a visit from renowned cheese monger Greg Blais, who also happens to be brother to Ms. Katie Blais and brother-in-law to our very own Dr. Marc Lavallee (and uncle to adorable Henry!).He has been interviewed for radio, tv, blogs, newspapers, and magazines, (including Vogue and Vanity Fair),…

Dumplings

This week, our Culinary Art’s club adventures into my own culinary culture of Chinese food. Thanks to the generosity and help of the Butler family and their exchange student, Stella, we were able to experience the full process of dumpling(饺子) and fried dough(麻花) making. Stella started off our dumpling session with the making of the…

Fr. Francis and Japanese Milk Rolls

  Sunday. What better day to bake and break bread than on a Sunday with one of our Benedictine  monks? That’s exactly what the students did under the guidance of Fr. Francis, newly arrived this year to the Abbey community, but bringing with him his impressive baking skills. Fr. Paschal joined the students to learn,…

Mamaleh’s Delicatessen

Upon arrival at this amazing deli and restaurant, Rachel Munser and staff received us with actual hugs, and food in the form of hugs. Led into our own space, imaginative drinks and platters of treats began arriving, filling tables and bellies with distinctly Jewish flavors in copious amounts. Just when the students thought the end…

The Simple Greek

  When the Culinary Arts Club students can engage in the food world with one of our own, it is an even better experience. On a beautiful Sunday afternoon, we visited The Simple Greek, a delightful restaurant owned by Tony DeSisto, an alumnus of Portsmouth Abbey and brother to a faculty favorite, Ms. Allie Micheletti,…

Chefs Collaborative 2017

Portsmouth Abbey embarked on another culinary adventure for the fourth year with what has now become a tradition: the Chefs Collaborative at Schartner Family Farm in Exeter, Rhode Island, run by creative and talented chefs Derek Wagner of Nicks on Broadway and Jake Rojas of Tallulah’s Taqueria. They set out on this venture with “a mission…