Food Dude Bruce Newbury

C'est what? It's the annual wine funfest from France known as the New Beaujolais Arrival - Le Beaujolais Nouveau c'est arrivee! It is a food journey, a wine journey and a literal journey and it takes place every Third Thursday of November by French law. One of the authorities on how to enjoy it is Bob Burke, our friend and restaurateur at Providence's Pot au Feu Bistro. He knows the history and how best to celebrate this fun food tradition. We will stop first at KNEAD Doughnuts to taste some amazing pastry creations and give you a gift idea from Gaspar's Linguica. Allons!

Your Food Dude got invited to the beautiful Waybury Inn in East Middlebury, Vermont to a pancake breakfast. The guests were friends of the Inn. The breakfast turned into a lovefest. Everyone wanted to say how much the Waybury meant to them this spring and summer like no other. And innkeeper Joe Sutton and his staff - Adam, Amy, Brie, Chrissy, Donna, and Robert - wanted to give the guests an amazing experience as they always do. And I got to listen to some special friends of the Inn say how much they loved it. Enjoy. For best results, check out the slideshow from the breakfast on the Waybury Inn Facebook page.

Right? Didn't you think about it? There are some nice people in Barre VT who are living the dream and they opened in the midst of the pandemic. Follow your dreams. Donna and Diane from The Meltdown are up first. Then, Chef Ed Bolus and General Manager Kate Turner light it up from downtown at Providence's famed Mill's Tavern. Leave us a message at the link, like us and review us too. Enjoy. https://anchor.fm/food-dude-bruce-newbury/message

That really ties it all together - and Lou Perella says it best. (I used to talk like that too.) The restaurant community is getting anxious - you and I have to let them know we want them to stay open any way we can have them. If it means eating outside with a blanket next to a heater, bring it on. Sol Bayer-Pacht from Farmers & Foragers talks about scallops, his famous Vermont Philly Cheese Steak and where we can find it this fall (still at the Marina through Oct). Rick Simone from Federal Hill has good news about Al Fresco On The Hill - and Lou Perella is at his pasta machine with delicious fall creations. Enjoy. And don't stay away!!

Ted Karousos asking the musical question. Ted's Blue Plate Diner is getting it done these days but that 's not what he wants to talk about. He gets it said for the restaurant biz these days. Then, Master Sommelier Michael Meagher shows his expertise at the Newport Mansions Wine and Food Festival. Then two Ice Cream Scientists create some boozy milkshakes that yes we do really need. And listen all the way to the end for a radio geekgasm.

Prepare to eat like a local. The creator of the famous Cream of Garlic Soup, chef/restaurateur Doug Mack at Mary's at Baldwin Creek in Bristol VT. Then on our way to Canteen Creemee Company in Waitsfield to chat with Charlie Menard, there's a little something for my fellow radio nerds at the 19:28 mark. Call it a little mashup. Enjoy it all.

It's a thing as we will find out from Rooted In Vermont's Shane Rogers talking about Open Farm Week. Also Matthew MacCartney at the Newport Mansions Wine and Food Festival which is happening! And there's a new Dave's Marketplace store in the midst of all this pandemic stuff which I have a thought or two on. So leave me a message, let me hear from you - just click the link below. https://anchor.fm/food-dude-bruce-newbury/message

Ted Karousos is back at the Blue Plate Diner with important things to say about the current state of the restaurant business, the coronavirus and how we feel about both those things. Then as a special treat, my chat with Peter Noone, "Herman" of Herman's Hermits before his recent concert at Misquamicut, Rhode Island (wait til you hear the pride of Manchester, England try that one!)

 I'm right there with the bedsheets, the razors and the "supplements."  I actually do have a legit promo code to save you $10 with our new friends at New England Country Mart on some amazing foods. You will meet Elyssa and Jeff from NECM who have a success story to tell. Also today our friend Lou Perella in the kitchen at Perella's Ristorante in Rhode Island and you know we won't be far from the farm. Then we're off to SoCal with celeb chef and food personality Jamie Gwen to check in on the restaurant struggles out there. And we have to have a word about a not-so-nice side of some people at some restaurants back East.

Ok, spoiler alert - the answer is GAZPACHO. Travel to the amazing new Black Flannel Brewing Company in Essex VT by way of the Bennington Farmers Market where hops are an important ingredient but not in the way you may think. Then it's off to Block Island RI to catch a restaurateur doing good at Ballard's. And we wind up on Federal Hill in Providence with the unofficial Mayor of the Hill and a summer dining success story in this summer like no other. 

It's a double Ted Talk! Ted Karousos from the Blue Plate Diner in Newport Rhode Island talks about an aspect of restaurant dining we never thought about before it was taken away from us. Then Ted Tomlinsen at the Spanked Puppy in Colchester VT talks Lobster Rolls in this summer like no other. And a word about Gaspar's Linguica on the grill too.

Sounds like some kind of mindfulness exercise doesn't it? Nope, it's all food. Shane Rogers of Rooted In Vermont and Vermont Farm to Plate joins me to talk about amazing local food and where to find it all around the state. Then our fave Granola girl Maureen Maloney with some breaking granola news about something we can all enjoy later this summer. Enjoy.

Let's try this and see if we can get some True Crime people to wander over here. This is a food podcast and it is delicious. We talk to Charlie Menard from Canteen Creemee Company in Vermont. Two kinds of people in this world: Those who know what a creemee is and those who don't. Before that it's Brianna from Waybury Inn where we all want to go.

Some in the food world - those who write and speak and show food in media - are saying food is politics and especially at this time there should be a statement made by the food and foodservice industry. I have one here based on twenty-five years of broadcasting and writing about food, chefs, creators and restaurateurs. Give it a listen.

We go from Vermont to Washington DC by way of the Napa Valley with Thomas Keller and back to Vermont again. It's the first weekend of Outdoor Dining after the great pandemic lockdown. Our designer Erika Pearson talks about reimagining your space and one from the archives with Emeril Lagasse from 2011. We talk about his (then) new book and a visit to the Gaspar's factory in New Bedford. The cows? They live in Vermont of course. Friends of a friend of ours and yours. Enjoy. Like us in a review.  And leave us a voice message. https://anchor.fm/food-dude-bruce-newbury/message

The Future of Hotel Travel - quite likely our future. Bruce and Professor Katie Davin of the Hotel School of Hospitality, Johnson and Wales University, Providence RI in a two-part discussion of what might have to happen at the hotel we might stay in followed by a real-world report from a big-city hotel that proved Professor Katie right. From Bruce Newbury's radio broadcast live on WADK-AM and the Food Dude Network of AM/FM radio stations carrying the Taking Out with Bruce Newbury show, formerly Dining Out with Bruce.

How solid is the food scene in Providence Rhode Island? In the midst of all "this" that we are all going through all over the world, a NEW restaurant opens. Brand new. And it's doing well.  Why now? Why not. Listen to Patti Burton one of the owners of PB Bistro and Bar in East Greenwich Rhode Island and listen to Bruce tell her story. The cheese scene on the other hand..not so much. Here's the Cheese of the Week - Coupole from Vermont Creamery's goats. Then its off to Tipperary and a long-ago St Patrick's Day and more cheese with Sarah Furno of Cashel. As broadcast on Food Dude Radio - Taking Out with Bruce Newbury.

These days it is easy to only see the downside. But there are bright spots in the gloom and doom. They are where we are getting our food. Our food supply is our restaurants. That's why it was so seismic when they all closed. But guess what? We have discovered takeout in a big way. Restaurants are helping us again as we are helping them. Listen. Then order takeout. And tip. With Ted Tomlinsen who is at the Spanked Puppy in Vermont.

Restaurants are our food supply - yanked out from under us. Bruce talks with two Johnson & Wales University professors about what we might do in our own kitchens to fill the gap and why we feel so bad about our favorite places getting changed to takeout only. Some good comfort food ideas coming your way here.

Brianna Truax joins Bruce in the lobby of the Waybury Inn for a midwinter chat on a Bluebird day. As broadcast from The Waybury Inn, Middlebury Vt February 22 2020