Welcome! Login | Register
 

Brown Throttles Columbia 41-7 In Season Finale—Bears dominate Lions from start to finish

Festival Ballet’s The Nutcracker to Return for 37th Annual Performance—Festival Ballet will perform their 37th annual production…

What To Watch For: Patriots vs. Lions—The Patriots and Lions are two of the…

5 Takeaways From The Friars 80-54 Win Over Florida State—Friars roll Florida State 80-54. Improve to 4-0…

Downcity Presents Holiday Social Lineup—InDowncity, Cornish Associates and Aurora are teaming up…

Rhode Island College Football Preview—All three local teams are home on Saturday,…

Fit For Life: Don’t be a turkey…—It's Thanksgiving, but I am going to stick…

Leonard Moorehead, The Urban Gardener: Wreaths Go Full Circle—Urban gardeners grow year round.

Side of the Rhode: Who’s Hot and Who’s Not?—Who's Hot? Who's Not? Find out here

Friday Financial Five: November 21 2014—Home buying fence-sitters may view this as the…

 
 

Steel Yard Offers Youth Metalworking for Spring Break

Tuesday, February 04, 2014

 

The Steel Yard in Providence invites youth participants to come try out their first Spring Break metalworking education program, which will run from April 21st to the 25th.

Students ages 14 to 18 are invited to learn from seasoned professionals the basics of welding and metal work. Students will work with a variety of techniques and materials and will come away from the week knowing the basics of blacksmithing, how to safely wield an acetylene torch, how to use an MIG welder, and more.

Students will use the time to work on creating personal projects to take home at the end of the week. The course will also include visits to other metalworking facilities in the area spanning from industrial production to artists's studios.

Would-be craftsman of all skill levels are encouraged to sign up, with no experience necessary. For more information about the course, including enrollment instructions and the cost of tuition, check out the Steel Yard's website here.  

 

Related Slideshow: 5 New Food Trends to Try in 2014

Prev Next

Upscale Chefs go "Downscale"

It's an incredible expense of time and money to be among the best chefs around. All of those high-end ingredients cost an arm and leg and the pressure to stay on top is enormous. Most cooks began learning at the feet of their older relatives--moms and dads; grandmas and grandpas. It's this food that calls them back. We see local Chef Jake Rojas rejoice in dropping the tweezers and cooking those SoCal family recipes he grew up eating. Local faves Thames Street Kitchen embarked on a burger concept this year and Providence icon Chez Pascal has its "Wurst Window" serving homemade sausage and comfort food. They're upscale food is wonderful, but this might be their best!

Prev Next

More Gluten Free Options

As we continue to pay the "processed food" price, our nation's food allergies continue to soar. Restaurants have been on the forefront of the movement towards options that take these allergies into account. The gluten allergy has taken the fore as bread and pasta and coated French fries became the first food victims of this allergy. Local establishments such as the Grange have taken gluten free to new heights with terrific vegetarian offerings. On the Hill, Pane e Vino has got an almost 40-item menu of gluten free options. It features everything an Italian meal could need without the worry.

Prev Next

Vietnamese as the "Go-To" Asian Cuisine

Every year it seems as though America "discovers" a new Asian country's food and gets hooked. This year it's the foods of Vietnam. Vietnamese food and ingredients have been a part of local Asian food for years now, but this time it stands on its own. Vietnam's food is highlighted by fresh, simple ingredients treated respectfully and flavorfully. Broths and noodles; lightly cooked meats and fresh vegetables all combine in a balanced meal. Locally we love Pho Horn in Pawtucket and Minh Hai in Cranston. Both are very good local versions of this wonderful cuisine.

Prev Next

Fishy Fish

Look...here's the problem with us Americans: we only eat the mild stuff. The muscle meat. It's chicken breast and tenderloin and striped bass filets. The problem with this style of eating is what it does to our ecosystem. Local fishermen used to be able to catch a bounty of swordfish BETWEEN the mainland and Block Island, now it's a day's trip to find them. Local chefs and fishermen are working diligently to bring back the mackerel and the sardine and the scup. Fish we have long since forgotten, but helped our forefathers thrive. Check out any of our top-notch "farm to table" spots--Persimmon in Bristol or Farmstead in Providence for example--to try a forgotten yet delicious fish.

Prev Next

Micro-Distilleries

As with most things food and beverage, the last 10 years have seen a move towards "smaller is better". Big box stores are gone and chain restaurants are suffering locally. It was only a matter of time until these ideas began making their way into our cocktails and boy are we psyched to see what the future holds. Locally we have Sons of Liberty in South Kingstown, producing small-batch whiskey, single malts and, even vodka. Our state features Coastal Extreme Brewery which makes Thomas Tew rum along with their Newport Storm beer. We've only gotten back into the distilling business here in Rhode Island in 2006 but we think tasty things are coming soon!

 
 

Related Articles

 

Enjoy this post? Share it with others.