Food Dude Bruce Newbury

No reservations required and put your Benjamins away. You're Dining Out with Bruce Newbury. Join me at the table at the amazing Waybury Inn in Middlebury, Vermont with new chef Tony Petri. We're tasting a couple of new menu additions - Pomegranate glazed salmon atop celeriac mash alongside confit fennel and celery and grape salad w pine nuts and Chicken harissa – airline breast over red harissa aioli sauce w fresco peppers and Middle Eastern spices and a crust of Mediterranean spices w sesame and sumac cumin coriander and thyme over pearled couscous pineapple chutney topped w grilled carrots. As Chef Tony says a few minutes in, "That's gonna be a good bite!" You'll agree starting in early February when these items and others appear on the Inn's dinner menu. (But don't wait to make your rezzies for Valentine's Day!)

Chef David Burke recently cut the ribbon on his brand new Double Barrel Steak By David Burke in the exclusive Preserve Club in Richmond RI. At Opening Night festivities, your Food Dude had the chance to chat with Chef. After enjoying David Burke Prime at nearby Foxwoods, it was good to compare notes and Chef appreciated it too. But what is an Ocean Steak? As broadcast on Food Dude Radio March 4, 2023.

We could call this episode Taco Radio but we talk about getting in shape too so maybe we can call this one Top Taco Top Shape Radio. Chef Andy Pyle from OZ Tacos Tequila and Xaco Taco in Providence, RI talks tacos with Bruce. He's doing a Two Dollar Taco Frenzy on Jan 31. Then, get some getting in shape secrets from Dr. Donald Hensrud and Ms. Donna Boerger from the Mayo Clinic Weight Loss Program. As broadcast on Food Dude Radio Saturday Jan 21 2023.

AARP Report John Martin 03-21-23

This year, everyone celebrates at the same time. Christmas and Hanukkah fall on the same day. Add in the Solstice and New Year's and the party is on until almost Groundhog Day, right? Every week is a celebration at Barkeaters restaurant in Shelburne, Vermont with Julie and David Zeidler. We caught up with David as he was gathering ingredients for the week's theme of themes - kind of a Greatest Hits - a Celebration of Celebrations!