To get decent food I traveled to New York to buy ethnic ingredients, read cook books and taught myself how to cook.
Recently I had the chance to return to Rhode Island to write a series of food and travel articles. I spent two weeks traveling around the state, eating in a great variety of settings, from diners and beach-side clam shacks to upscale bistros and fine dining restaurants.
I discovered a lot has changed in Rhode Island. The state is now home to dozens of passionate chefs with incredibly smart palates.
JohanneKilleen and George Germon (Al Forno), Brian Kingsford (Bacaro) Kevin Thiele (One Bellvue in the Hotel Viking), Kyle Ketchum (Spiced Pear in the Chanler Hotel), ChampeSpiegle (Persimmon), Matt and Kate Jennings (Farmstead and La L…