The greatest international chowder championship will officially commence the start of the summer season on Saturday, June 5th. Enjoy endless samples of chowder prepared by a culinary tour de force of creative chefs from around the globe, each perfecting a recipe to provoke all challengers in the ultimate quest for chowder triumph. Restaurants are competing for cash-clams in three categories: Clam, Seafood, and Creative, as well as a Clam Cake competition.
But it's not just about the chowdah', we've got three stages of live entertainment that is sure to knock your seafood-lovin' socks off. Paired with a healthy helping of children's activities, this is one clam-tastic festival that landlubbers can rejoice in, too
11am-6:00pm. Newport Yachting Center, 4 Commercial Wharf. The world's original and longest running chowder competition determines bragging rights to the world's "chowda" champion title among dozens of restaurants, divided into Clam, Seafood, and Creative chowder categories. Call (401) 846-1600, or visit the Newport Waterfront Festivals website for more information.
Saturday, June 5, 2010 Great Chowder Cook-Off
Advance Ticket Price*: $20
Regular Ticket Price: $25
*Advance ticket sale ends Friday, May 28.
Saturday, June 5, 11am - 6pm
TICKETS ON SALE NOW!
Besides being excellent, light meal fare, pancakes are easy to prepare and require no tricky techniques. A few pointers will ensure success.
Mixing the Batter: Begin by combining all of the dry ingredients in a mixing bowl and stirring them together until they're well combined. Beat the whole eggs or egg whites (if you are watching your cholesterol) in another mixing bowl, one that's large enough to also hold the liquid ingredients.
Stir the liquid ingredients quickly into the dry ingredients. To make your pancakes light and tender, stir the batter just until the ingredients are combined but still slightly lumpy, over-mixing destroys the air bubbles in the batter, resulting in heavy, tough pancakes, do this by hand mixing.
One of the secrets to producing great pancakes is to use a griddle or heavy skillet that heats evenly. (The Ivy Lodge uses a cast iron griddle, which gives the pancakes a crispy outer edge.)
Our recipes call for cooking pancakes on a lightly greased griddle or skillet. Wait until your griddle is heated to medium heat before pouring the pancake batter on it. (You can test the griddle by dripping a few drops of water on it. If the water dances over the surface, the griddle is ready.
For a nice round pancake, pour your batter on the griddle from a measuring cup, a pitcher or a small gravy ladle with a spout that will give an even flow. Whatever you use, hold it close to the griddle surface and pour into a pool that will spread out into an even shape. Don't crowd your griddle - the pancakes will cook better if they don't run together. As your pancakes are cooking, keep an eye on the griddle temperature, if too hot, it will start to smoke, lower the heat. The more pancakes you make the easier it will become to determine the ideal temperature. The pancakes are ready to turn when the undersides are golden brown and the top surfaces are evenly covered with tiny unbroken bubbles. Use the edge of a spatula to carefully check if the undersides are browned, carefully lift just enough to check the color, don't lift the entire pancake and break contact with the griddle, this will have an effect on the texture. When the pancakes are golden brown on both sides, remove them from the griddle - and enjoy! When you book your stay at The Ivy lodge bed and breakfast, we serve you full gourmet breakfast each morning, you will find all our entrees, made with real ingredient with creative entrée offerings. In the afternoon we serve seasonal snacks and beverage service through-out the day.
From the Gilded Age until today, Newport RI has been known as a dynamic, romantic and historical resort destination. Its reputation began with the giant "summer cottages" of the mid nineteenth century and then moved on to large hotels. Often overlooked is the key role bed and breakfasts, Newport RI have played in the first resort of America. The image of the picturesque New England bed and breakfast is an enduring attraction and for many an irresistible one. Today, choosing your lodgings in a Bed and breakfast can save you time and money and afford you the best locations on the Island. Because of the B&B's intimate setting, the Innkeepers, their staff and guests, can lead you towards a deeper, more intimate experience, maximizing your time and opportunity to see the best of what Newport RI has to offer . When you compare the locations of most commercial hotels, you will find yourself outside the charm of the island. When looking for a Bed and Breakfast in Newport RI, keep in mind: The quality of the establishment is very good, the service, unparallel, the cleanliness exceptional and the owners and staff members want to help you, they find joy in being kind and making others happy. Most of the bed and breakfast in Newport, RI are tucked away in quite private residential areas. For a list of Bed and breakfasts in Newport RI, we recommend you explore the site of www.newportinns.com. On this site, you will find a consortium of well run Bed and breakfasts. The website: http://www.bedandbreakfast.com/ will give you additional information on Newport, RI as well as future prospects. It is a surprise to us that of all the lodgings booked each year, bed and breakfasts are only 5% of the total. . . Although that figure is increasing each year. Once you stay in a Bed and breakfast, you will return to a bed and breakfast . . . it's one of the best ways to experience your get-a-way.
It is our duty and pleasure to make the all important rounds of sampling the best restaurants of Newport RI. (Somebody's gotta do it). This is our job, making sure when we give you our recommendations, you are pleased with our selections. Whether it's attractions, shopping or dining, we scout out our recommendations as we concierge you on the City by the Sea. As for dining, one restaurant we consistently recommend to our guests is Fluke wine,bar and kitchen. Last night, we made our way to the popular wharfs of Bannister and Bowens. Tucked away on two floors above Bowen's Wharf in Newport, RI is Flukes wine,bar and kitchen. The restaurant is facing the Newport RI harbor. During sunlight hours, the rays bounce off the Narragansett Bay and at dusk sunsets can be exquisite and the back drop of the Newport Bridge looks like a pearl necklace, draped across the sky. On this night, the fog hung lightly over the wharf, making this wharf no less exquisite and all the more intriguing to be out and about in Newport RI. As we made our way up the stairs to the restaurant, we were greeted by Jeff and Geremie Callaghan, the owners of Flukes; whom we have worked closely with since their opening in 2007. With each passing year, this restaurant gets better and better and our dinner last night gives us all the more reason to continue our support of their culinary efforts. The restaurant is modeled after the cutting-edge spots they loved while living 15 years in New York City, only softened by their personal touches. Fluke's relaxed, modern American cuisine is perfect for any occasion. They up'ed the anti in 2009 by hiring executive chef Neil Manacle (a J&W grad) and sous chef Kevin King, both imported from Manhattan. The food is fun and creative and fresh as the day. The sea provides beautiful fish, which inspires them and the most seasonal and local foods are always paramount to their dishes . But then there is the land, too. The Callaghans have contracted for four acres at nearby Rhode Island Nursery to be farmed for them. Zucchini blossoms and snow peas are just the beginning of what it will produce this season. The energy expended on this restaurant, makes this restaurant Darlene and Daryl McKenzie, innkeepers of the Ivy Lodge Bed and breakfast, Newport RI one of the top picks of the season.
Fluke Wine, Bar & Kitchen, 41 Bowen's Wharf, Newport, (401) 218-7884, flukewinebar.com. Casually upscale. On street parking; pay lots. Reservations. Not wheelchair accessible. Highchairs. AE, MC, V. Open daily at 5 p.m.; Sunday brunch 11:30 a.m. to 2:30 p.m. Small plates $6-$13; large plates $12-$38. Extensive cocktail menu and wines by the bottle and glass.
Summer Hours: Open nightly from 5 pm
Winter Hours: Open Thursday-Sunday from 5 pm
or click here for OpenTable.
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