Blood and Guts Tableside: Butchering with Chef Jonathon Sellitto ’01

Chef Jonathon Sellitto ’01 has been lauded for his “skills of a butcher and mind like a chef” (Atlanta Magazine) while down in Atlanta’s Lusca Restaurant, where he was in charge of the charcuterie. Having learned to make sausage in Italy, he honed his skills stateside in Boston before heading down South to turn out…

Chinese Dumplings for Thanksgiving Dinner by Christine Gu’17

“Come to our Thanksgiving dinner tonight! All of the friends will be there!” Sam Ding suggested enthusiastically. “Umm… of course…” I replied with hesitation because I did not have any Thanksgiving gifts for Sam, which would be considered impolite if I were to go to this dinner. Suddenly, I remembered that I know how to…

A French Afternoon in Portsmouth

  French Macaron Baking with Mr. Calisto @ The Gibbons’ House Last Sunday, the Portsmouth Abbey Culinary Club were gifted with the opportunity to watch, learn, and participate in the making of Mr. Calisto’s famous Macarons. We arrived at the Gibbons’ house where we would baking in their newly done kitchen. We made two different…

The World Was Their Oyster: Matunuck Oyster Bar

  Those new to raw oysters are learning to love–or at least, appreciate–the bivalve with the help of various chefs (at Chef’s Collaborative where they were tried for the first time by several students and teachers) and an oyster farmer here in Rhode Island. This venture  was led by Mr. Perry Raso, who founded his farm on…

Newport’s Historical Food Tour

The first Culinary Arts Club event of the year was painfully good. Van Gogh’s veggie pizza, falafel and cheesecake eggrolls featured prominently, with cookies and calamari making cameo appearances. The trip was stuffed not just with amazing local delicacies, but also an unexpectedly hands-on amount of information. The head chef at the White Horse Tavern,…

Mecca for Rhode Island foodies: Chef’s Collaborative 2015

This is going to become a tradition. Or a habit. Or an addiction. It’s that good. Gather the best chefs in Rhode Island at a terribly scenic spot during a colorful autumn day; have them cook up a favorite dish while offering generous samples; and then surround them with live music and a crackling fire…

The Abbey Pie Baking Contest

“Apples? Hell no!” That was my response to the advice given to me by my friend Jeremy when we were trying to find a topping for our Lemon Chiffon pie in this past Pie Contest. Lemon Chiffon is a simple, no bake pie that is really nice in the summer, as it’s cold and smooth….

Learning to Make Pasta with Chef Steph

After our visit to Federal Hill, what is more desirable than learning to make pasta? Chef Steph, with her impressive skill and infinite patience, showed the students how to make pasta from scratch. The students ended up making ravioli with a fresh tomato sauce, and happily ate the results.Thank you, Chef! Federal Hill isn’t the…

Final Dinner at Persimmon with Chef Champe Speidel in Bristol, RI

The highlight of our first year as Portsmouth Abbey’s Culinary Arts Club was spent at Persimmon Restaurant in Bristol Ri. Owner and Chef Champe Speidel, along with his wife Lisa, who runs the front of the house, provided the students with an unforgettable taste experience. We sat down, and beautiful surprises in the form of…

A Cuban Dinner at Mrs. Bonin’s House

In what has been an extremely busy year, we finally found a date to make this happen! Mrs. Bonin prepared her popular black beans and rice (of which pounds of it had been fed to boarders over the years), showing us the basic foundation of all Cuban cooking–sofrito–and then the various spices that she adds…