Chinese New Year at Castle Hill

Not sure how to celebrate Chinese New Year? At Castle Hill we have got you covered. Between February 16th and 22nd, the tasting menu in the Dining Room will once again be the creation of Chef de Cuisine Andy Taur in honor of his Chinese heritage. His parents immigrated to the United States before he

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Duck Egg Salad With Oscietra Caviar

Yield: 12 canapes Ingredients 8 duck eggs (chicken eggs can be substituted if duck eggs are unavailable) ½ cup mayonnaise ½ teaspoon Dijon mustard ¼ teaspoon red wine vinegar 1 tablespoon red onion, minced 1 ounce Oscietra caviar** 1 loaf brioche bread ¼ teaspoon paprika ¼ cup green onions, chopped Chive tips, as needed Salt

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Christmas at the Mansions

If you have ever wished that the Newport Mansions had even more glitz, then Christmas at the Newport Mansions is right for you. How does one deck a great hall that is essentially a 50-foot cube? Any way one wants really, it’s not like the original occupants of The Breakers were in Newport for the

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Creamy Pumpkin Polenta

Ingredients: For The Polenta: 1 ¾ cups organic cornmeal 6 cups chicken stock 4 tablespoons unsalted butter 1/3 cup grated parmigiano cheese 3 tablespoons mascarpone cheese ¼ cup toasted pumpkin seeds 2 teaspoons lemon juice salt and pepper to taste For The Pumpkins: 4 each mini pumpkin* 3 tablespoons room temperature unsalted butter pinch cayenne

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Pearl Onion Au Gratin

Ingredients: 2 pounds white pearl onions 3 strips thick-cut bacon 2 tablespoons unsalted butter 1 each shallot, minced 2 cloves garlic, peeled 2 cups heavy cream 1 tablespoon all purpose flour ¼ cup grated parmigiano cheese tabasco sauce, to taste salt and pepper, to taste ¾ cups panko breadcrumbs 3 tablespoons finely chopped parsley 1

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Newport: Season Slow Down

Photo credit: Discover Newport   Between the last of the major cruise ship visits to Newport on November 3rd and Black Friday on November 24th, the City by the Sea takes on a different aspect, that is less about crowds and more about peacefulness. [In the interest of full disclosure, the city’s restaurant week will

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Mushroom Fricassée With Potato Gnocchi

Ingredients: For the Gnocchi 2 pounds russet potatoes 1 1/2 cups all-purpose flour 3 large egg yolks 1 tablespoon kosher salt For the fricassée: 1/2 pound oyster mushrooms, sliced 1/2 pound cremini mushrooms, sliced 2 cloves garlic, minced 1 cup heavy cream ½ teaspoon lemon juice ¼ teaspoon chopped savory herbs (thyme, rosemary, and sage)

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Aged Pineapple Daquiri

This is a great cocktail for our warmer fall days, where we don’t want to let go of summer spirits like rum. In this case the pineapple rum is more rich and spicy, as compared to a fruity summer daquiri recipe. The cocoa bitters add depth and darkness – not to be confused with a

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Maple Sazerac

The Sazerac is a classic New Orleans whiskey cocktail, in this case turned seasonal by use of a maple infused simple syrup in place of the traditional sugar cube. The spicy rye whiskey balances nicely with the sweet maple, while the absinthe spritz provides an herbaceous nose. Ingredients: Rye Whiskey – 2 Ounces Maple Simple

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Apple Cider Sangria

This recipe requires some more advanced planning, but is great for a refreshing apple-focused cocktail for a get together. It lends well to service from a punch bowl, but can also be attractively garnished for each guest depending on your setting. Ingredients 3 ea. Apples, diced 2 ea. Pears , diced 3 ea. Oranges, diced

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