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…

End-of-year Dinner 2017: Jamestown Fish

The last dinner we share is always a little sad because we say goodbye to our graduating Seniors after this. That sadness, however, is tempered a bit by a fabulous meal–sharing good food together can only be a happy experience. This was provided by Chef Michael MacCartney of Jamestown Fish, whose menu delighted all present….

Hope & Main: Meet Your Maker Sunday

On occasional Sundays outside of summer (when it happens every Sunday), this culinary hotspot in Warren, RI invites the public to check out their facility and taste the products of their vendors. Hope & Main is a “culinary incubator,” where anyone who needs a commercial kitchen can rent one in order to prep and package their…

Tom’s BaoBao in Providence

As a way to honor the founding Chinese members of the Abbey Culinary Club, we went to Tom’s BaoBao in Providence to learn the art of making “bao,” these delicious dumplings, and to then eat the interesting variety offered at this amazing restaurant. Under the instruction of Jeremiah Tracy (Vice President of US Operations) and…

Johnson & Wales University

One of our favorite chefs graduated from JWU, and he even gave their commencement address last June: Champe Spiedel, nominated five times for a James Beard Award. Our students have had the pleasure of dining at his restaurant, Persimmon, and he is a prime example of JWU’s excellence. He is one of many well-trained, talented,…