I am embarrassed to say this is my SECOND summer living in Newport and I have just now made it to Thames Street Kitchen (TSK). I have heard many fantastic review of TSK from friends familiar with the area and had been eagerly awaiting a visit of my own.
TSK opened in 2011 serving farm to table dishes with ingredients that are locally sourced and a menu that changes weekly. Located towards the end of Thames Street this small cozy restaurant is also BYOB so make sure to grab some beers or your favorite bottle of wine from the liquor store nearby before settling in at your table.
How cute are these fresh flowers that were placed on every table?
Each week TSK develops a new menu using whatever local ingredients are the freshest.
To start the meal we shared a squash blossom which was fried in a tempura batter and filled with ricotta and smoked tomato aioli. The tempura batter was nice and light and did not over power the squash. I love ricotta and the filling on this appetizer was so warm and creamy.
For my entree I chose the whole black sea bass with chili sauce and ginger. I have never eaten a fish cooked whole like this and it did not disappoint. The bass was cooked perfectly and the sauce had just the right amount of spice. I would order this dish again in a heartbeat!
My friend Jaime chose the beef tartar with caper berries and artichoke.
My other friend Jen chose the beef chuck flap with miso and peach.
Amanda had the smoked half chicken with eggplant and tomatillo. I love how crispy the skin was and the meat was so juicy from being cooked on the bone.
As a side we ordered some basmati rice cakes with scallions. I would never think to make a dish like this with rice but I loved how crispy the outside got while the inside still stayed warm and fluffy. These are rather large in size and come 3 to an order so they are good to share with a group.
If you are in the Newport, RI area Thames Street Kitchen is worth a visit. I know I will be back and am excited to see what the menu for my next visit will have in store!
Don’t forget to BYOB!!
Thames Street Kitchen
677 Thames Street
Newport, RI 02840
This year’s festival takes place on Sunday, September 14, 2014 from 11:00am – 5:00pm on the Greenway. It is a great opportunity for local farms, restaurants and food vendors to showcase their products and services – they get over 100 vendors and exhibitors!
The Festival’s mission is to generate increased demand for local and sustainably produced food through education and promotion, support the growth and development of local farms and locally owned food-related businesses, increase the availability and access of healthy local food to urban communities, and to facilitate collaborations between local food farms, businesses, and public and non-profit organizations.
If you are looking for an opportunity to speak directly with the farmers or vendors, sample and take home some of their products, participate in workshops or watch live demonstrations on a wide variety of topics make sure to mark your calendar for September 14th!
I couldn’t be happier to be asked to work with Flour Bakery on my post for the festival. Joanne Chang is one of my favorite Boston chefs and I love to visit Flour to grab a tasty fresh baked pasty and a coffee.
If you are from Massachusetts you are probably very familiar with Cape Cod. The 75 mile long peninsula is studded with quaint beach towns each with their own distinct personalities and activities.
One popular destination on the Cape is the town of Chatham. Located on what is called the “elbow” of the Cape it is surrounded by water on three sides. On one side you get the Atlantic Ocean and on the other is the quieter, warmer waters of the Nantucket Sound.
If you are looking for THE place to stay in Chatham look no further than the Chatham Bars Inn. This luxury full service resort sits on 25 private acres of property and recently underwent a $100 million renovation.
2014 marks the Inn‘s 100th anniversary of the property, which was originally built as a semi-private hunting lodge back in 1914. They have won numerous awards including the prestigious Forbes Four-Star award and has been named one of the top resorts in the world by Travel & Leisure Magazine.
With plenty of restaurants, tennis courts, golf, spa treatments, and a 24-hour fitness center there is plenty to do on property. The Chatham Bars Inn is also a very popular wedding destination providing the perfect backdrop for a picturesque day.
However, I think the best activity offered on the resort is the boating. With a fleet of both power and sailboats guests can take part in public or privately charted cruises as well as sailing lessons, paddleboarding and kayaking.
In honor of the resorts 100th anniversary the Inn gifted themselves two new additions to their boating fleet: a 40′ sailboat named the Freedom 40 and a 38′ Shelter Island Runabout named Shooting Star.
Both boats hold six people.
The Shooting Star joins a fleet of four other power boats:
55’ Hinckley Motor Yacht - Five Star: Dubbed the “Queen of the Fleet” this boat available for private charter on a limited basis.
34’ Regulator Center Console - Starstruck: This ultimate sport fishing boat holds up to six passengers who are able to catch some of the freshest tuna and striped bass on the east coast as well as offshore big game and inshore light tackle fishing and featuring state-of-the-art fishing technology. This boat can be privately chartered for two-hour fishing trips and kid-friendly cruising.
29’ Custom Launch - Bartender: Holding 18 passengers the Bartender shuttles guests to North Beach Island during the day and Joe’s Beach Road Bar & Grille or Nauset Beach Club at night. Hop on board for a seal cruise around Chatham Harbor or a pirate cruise for the kiddos where they search for “stolen” treasure. Private cocktail cruises are offered as well.
21’ Parker Center Console - Lob Star: This boat makes daily afternoon trips to lobster traps were passengers can bait, haul and empty traps.
The Freedom 40 joins two other sailboats:
(2) 26′ Latitude Tandornes – Stars & Stripes and Midnight Star: Built in France these six passenger sail boats are available for day and sunset sails as well as sailing lessons.
If you are looking to have a relaxing resort vacation or a weekend full of activities the Chatham Bars Inn has got you covered!
For reservations or more information, please visit www.chathambarsinn.com or call (800) 527-4884.
Chatham Bars Inn
297 Shore Road
Chatham, MA 02633
How Sweet It Is is my all-time favorite blog. Creator and writer Jessica has such unique recipes and I love her writing style. She inspires me because she is a self-taught home cook who has followed her passion for food and cooking and turned that into a successful blog and soon-to-be released cookbook titled Seriously Delish. I already pre-ordered my copy and can’t wait to see what city’s she will be visiting for book signings and events. Fingers crossed for Boston!
On top of Jessica‘s busy schedule she just announced on her blog that she and her husband will be expecting their first child this December. In honor of Jessica’s big announcement I made one of my favorite recipes of hers – Brown Butter Garden Vegetable Pasta Skillet.
This recipe is great for the summer because you can use any fresh vegetables you find at your local grocery store or farmers market. I altered the recipe slightly using mozzarella instead of provolone because that is what I had in the fridge (but I have made the recipe with provolone here). I also highly recommend getting fresh corn and cutting it off the cob rather than using frozen.
If you haven’t tried a recipe with brown butter I advise you do so ASAP. It adds a great depth of flavor that you can’t get otherwise. Here is a link to Jessica‘s post on exactly how she browns her butter, with pictures!
Recipe adapted from How Sweet It Is
WHAT YOU WILL NEED:
- 2 tablespoons of olive oil
- 1 box of whole wheat penne pasta
- 1 small onion, diced
- 1 zucchini, chopped into large pieces
- 2 ears of fresh corn, cut off the cob
- 1 cups of cherry tomatoes
- 1 clove of garlic, minced
- Salt and pepper to taste
- 4 tablespoons of unsalted butter
- 4 tablespoons of parmesan cheese
- 1/4 cup of shredded mozzarella cheese
- Parsley (optional)
Preheat the oven to 400 F.
Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
Meanwhile heat the olive oil in a cast iron skillet over a medium heat. Add the onion, zucchini, corn, tomatoes, garlic, salt and pepper. Saute for 10-15 minutes until softened, stirring occasionally. If the vegetables begin to burn turn the heat down to low.
While the pasta and vegetables are cooking, heat a small sauce pan over a medium heat. Add the butter and whisk constantly until it is bubbly and brown bits appear on the bottom (approx. 5 minutes). Remove the butter from the heat and set aside.
Turn the heat off under the vegetables. Drain the pasta and add to the vegetable pan. Add the parmesan cheese and drizzle in the brown butter. Mix well then top with the mozzarella cheese.
Put the skillet in the oven and cook for 10 minutes, or until the mozzarella is bubbly.
Remove and garnish with parsley and extra parmesan cheese.
Here is a picture from when I made this recipe with provolone cheese instead of mozzarella.