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,…

Portugalia Marketplace

About twenty minutes from the Abbey, you will find one of Fall River’s best kept secrets: a virtual Whole Foods of Portuguese food and products. They are a spinoff of Portugalia Imports, becoming a showcase for their a praça (fresh fruit, produce, snacks, and dry legumes), o armazén (discounted products by the case), mercearia (Portuguese…

Rhode Island Chefs Collaborative 2016

What’s not to love about all the food you can eat prepared by all the best chefs in Rhode Island? That’s Chefs Collaborative, which takes place on scenic acreage next to a pond with music playing in the background and bonfires to keep everyone warm. At the same time, this national non-profit network raises money…

Empty Bowls: A Rhode Island Food Bank Fundraiser

“A convergence of great art and great food for a great cause.” Such is the purpose of Empty Bowls, a fundraiser we attended for the first time this year which raises money for the Rhode Island Community Food Bank. Thousands of Rhode Islanders struggle to meet basic needs, and supporting this event helps put food…

A Fitting End to a Tasty Year: Christian’s Restaurant in Bristol, RI

Fortunately for us, Bristol, RI has become a foodie destination despite its small-town size. Among the impressive eateries is Christian’s, run by the talented Christian Ferreira, where “small plates, big flavors, and wood grilling” (www.christiansri.com) stand out. Thanks to him and his terrific staff, the students felt special and well taken care of as the…

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…