[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] >> WE ARE TO DENSITY PROVIDENCE TO GET THE STORY BETWEEN -- BEHIND TWO INNOVATIVE RESTAURANT CONCEPTS CREATING WORLD-CLASS CUISINE USING LOCAL INGREDIENTS.

NORTH RESTAURANT AND ROSE MARIE POTLUCK.

JOIN US AS WE MEET TWO OF RHODE ISLAND'’S MOST TALENTED YOUNG CHEFS.

AND THE CREATIVE COOKING TECHNIQUES AND PRESENTATIONS THAT ARE ELEVATING THE DENSITY PROVINCE CUISINE.

RIGHT HERE ON A TASTE OF RHODE ISLAND.

>> RHODE ISLANDERS ARE INTENSELY PROUD OF THEIR HISTORY, CULTURE, AND THEIR FOOD.

WITH OVER FOUR HUNDRED MILES COASTLINE, DIVERSE CULTURAL INFLUENCES, AND RICH TRADITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVER'’S VENUE.

WE ARE TAKING YOU ON A TRIP ACROSS THE STATE WANT TO TASTE THE FOOD IN THE CHEFS, BARBERS, BREWERS, DISTILLERS, AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'’S MOST EXCITING FOOD CULTURES.

FROM CLASSIC TO CUTTING-EDGE, THIS IS A TASTE OF RHODE ISLAND.

>> TASTE OF RHODE ISLAND IS PRESENTED BY DAVE'’S FRESH ORCHIDS.

PROUD TO BE SERVING OUR RHODE ISLAND NEIGHBORS AND COMMUNITY SINCE 1969.

NOW, WITH 10 LOCATIONS, DAVE'’S FRESH MARKETPLACE, BETTER FOOD, BETTER SERVICE.

>> PROVIDENCE HAS ALWAYS BEEN KNOWN AS A GREAT FOOD CITY.

LATELY, IT HAS BEEN ENJOYING A GREAT DISH GREATER DEGREE OF RECOGNITION AS A WORLD-CLASS CULINARY DESTINATION.

THANKS IN NO SMALL PART CHEFS LIKE JAMES MARK.

OWNER AND FOUNDER OF NORTH.

IT IS HERE THAT THE CONCEPT OF LOCAL AUTHENTIC RHODE ISLAND CUISINE IS BEING REINVENTED ON A DAILY BASIS.

>> I WENTTO THE UNIVERSITY AT WALES.

WHICH IS A CULINARY SCHOOL HERE.

I DID THERE CORE PROGRAM.

A FOUR-YEAR PROGRAM.

AFTER WHICH I MOVED TO NEW YORK CITY WHERE I HELPED OPEN A RESTAURANT CALLED -- IT WAS A SPECIAL RESTAURANT TO ME.

AFTER THEM, I WAS THERE FOR A YEAR AND I BUILT -- OPEN THE FIRST BAKERY.

GOT A LITTLE THE BURNED OUT.

IT WAS AN INTENSE TIME.

I MOVED BACK UP TO PROVIDENCE, NOT EVEN THINKING ABOUT COOKING.

I GET BACK APPEAR AND REALLY FELL IN LOVE WITH THE CITY OF PROVIDENCE AND STATE OF RHODE ISLAND.

BECAUSE WHEN I CAME APPEAR FOR COLLEGE, I HAD A GOOD COLLEGE EXPERIENCE.

DID NOT REALLY GET OFF OF THE HOUSE PARTY SCENE.

GO TO CAMPUS OR WHATEVER.

AND THAT REALLY JUST STAND THE STATE.

I DID NOT UNDERSTAND THE CITY.

THE BEAUTY THAT IT HAD.

THE ACCESS, WHAT MADE IT SPECIAL.

LOOKING BRIEFLY AT RED FANS, AND DID A FEW YEARS ON BROADWAY.

A GREAT RESTAURANT.

THE WEST SIDE OF TOWN.

I LEFT ERIC, IN 2012 AND THAT SAME YEAR I OPENED -- OVER THE YEARS, WE BUILT IT INTO SOMETHING PROFESSIONAL.

WHAT IT MEANS TO ME, A RHODE ISLAND ARE NOW, WHAT IT MEANS WHEN I OWN A RESTAURANT NOW, AND NOT JUST A PLACE THAT RELIES ON THE PAST.

THE WHOLE POINT OF IT IS THAT WE WANT TO CREATE AN EXPERIENCE THAT YOU CAN ONLY GET HERE.

IT IS NOT SOMETHING YOU CAN GET IN NEW YORK CITY.

AT SOME YOU CAN GET IN BOSTON.

IN SAN FRANCISCO OR TAIPEI OR HONG KONG OR LONDON.

OR PARIS.

IT CAN ONLY BE HAD IN RHODE ISLAND.

IT CAN ONLY BE HAD IN PROVIDENCE, HERE.

>> WHEREAS MOST RESTAURANTS HAVE A MENU THAT DOES NOT CHANGE MUCH OVER THE COURSE OF SEVERAL MONTHS, OR EVEN YEARS, THE MENU AT NORTH EVOLVES DAILY.

BASED UPON WHAT LOCAL INGREDIENTS ARE AVAILABLE AT THE TIME.

DURING THE WINTER SEASON, THE POT BUCKET WINTERTIME MARKET PLAYS A CRUCIAL ROLE IN THIS EVER-CHANGING MENU.

>> THE WINTERTIME FARMERS MARKET WHERE THE BIGGEST INDOOR FARMERS MARKET IN NEW ENGLAND.

WE HAVE ABOUT 80 VENDORS.

ABOUT 65 ON ANY GIVEN DAY.

>> WE ARE AT THE WINTER FARMERS MARKET.

IT IS ONE OF THE BIGGEST INDOOR MARKETS I HAVE EVER BEEN TO.

IT IS SUPER IMPORTANT TO WHAT WE DO AT THE RESTAURANT EVERYDAY.

IT IS OPEN EVEY SATURDAY.

IT ATTRACTS FARMERS FROM ALL ACROSS THE ENTIRE STATE.

AND SOUTHERN MASSACHUSETTS.

WHAT THEY DO AND WHAT THEY BRING US IS WHAT DRIVES OUR MENU.

WHAT WE PURCHASE HERE AT THE MARKET AND WHAT WE GET FROM OUR FARMERS AND THE RELATIONSHIPS WE HAVE DEVELOPED WITH THESE FARMERS, REALLY DIRECTS HOW WE COOK AND WHAT WE COOK.

HERE WE HAVE SALADS HERE IT SILAS IS ONE OF THE OWNERS.

ONE OF OUR FAVORITE BARS THAT WE WORK WITH YOUR RHODE ISLAND.

THEY ARE LOCATED IN IDYLLIC LITTLE COMPTON, RHODE ISLAND IN EAST BAY.

WONDERFUL PEOPLE THAT GROW REALLY GREAT PRODUCE.

WE ARE REALLY PROUD TO HAVE DEVELOPED A RELATIONSHIP WITH THEM THAT I THINK HAS BEEN BENEFICIAL TO BOTH OF US.

>> RIGHT NOW, A COUPLE OF THINGS WE HAVE GOING ON ON THE MENU, CARROTS AND CABBAGE.

WE HAVE A CABBAGE DISH THAT IS A COMBINATION OF RAW AND STEAMED CABBAGE.

LIGHTLY STEAMED CABBAGE.

DRESSED WITH ME SO AND SESAME.

IT ALSO HAS CROUTONS THAT WE MAKE OUT OF CELERY ROOT ON IT.

ALL THAT STUFF COMES FROM THIS FARM.

YOU HAVE LIKE GET A COUPLE DIFFERENT COLORS GOING ON.

HONESTLY, WE WILL PROBABLY BUY ALL OF THIS.

CELERY ROOT.

WHICH IS PROBABLY ONE OF THE LEAST BEAUTIFUL VEGETABLES THERE ARE.

THERE IS, AND IT IS NOT THE EASIEST THING TO USE IN THE WORLD.

I DON'’T KNOW.

IT IS REALLY SATISFYING.

WHEN YOU CAN FIGURE IT OUT.

EVERY VEGETABLE IS LIKE A PUZZLE.

THESE ARE ALL LIKE, THESE ARE ALL GREENHOUSE GREENS.

THE FIRST THINGS THAT COME UP.

I LOVE THESE WINTER GREENS.

LATE WINTER OR EARLY SPRING GREENS.

THEY JUST HAVE A TON OF FLAVOR TO THEM.

THEY ARE STRUGGLING HARDER.

>> THEY ARE STRUGGLING.

THEY TASTE SWEETER.

>> THE COLD HELPS.

THIS IS A VARIETY OF WILD A REGULAR CALLED SOUL THAT APPEARED IT IS A BEAUTIFUL VARIETY.

EVERYTHING RIGHT NOW, THIS TIME OF YEAR, IN THE SPRING, IS STARTING TO GO TO SEED.

THIS IS ALMOST MAKING A LITTLE BROCCOLI.

>> THINGS LIKE THE TIPS AND LEARNING ABOUT THAT SORT OF THING HAS BEEN HUGE FOR US BECAUSE IT HAS SHAPED OUR MENU IN SO MANY DIFFERENT WAYS.

THEY ARE ALSO VERY FLEETING THINGS.

YOU MIGHT ONLY BE ABLE -- THEY MIGHT ONLY BE AVAILABLE FOR A WEEK.

TWO WEEKS.

WE TRY TO CELEBRATE THOSE THINGS WHILE THEY ARE AVAILABLE.

IS ALSO SOMETHING THAT YOU CAN'’T , LIKE, IT, KIND OF SPEAKS MORE TO WHAT LUXURY IS TO US.

BECAUSE IT MIGHT NOT BE EXPENSIVE BUT IS MORE RARE.

YOU CAN'’T BUY THIS STUFF.

AT ANOTHER TIME OF YEAR.

>> WE WILL MAKE ONE OF THE FEW DISHES THAT NEVER COMES OFF THE MENU.

NOODLES.

THEY ARE NOT ACTUALLY TEND NOODLES.

THEY ARE A DISH THAT IS BASED ON A DISH THAT IS BASED ON THE TRADITIONAL DISH.

WE FIRST PUT IT ON THE MENU, WE -- IT WAS ORIGINALLY CUTTLEFISH.

AS WE STARTED DEVELOPING RELATIONSHIPS WITH OUR FARMERS, WE STARTED TO TRY TO FIND INGREDIENTS THAT COULD MIMIC SOME OF THOSE FLAVORS.

AND BE PRODUCED IN RHODE ISLAND.

THE FIRST THING WE DID WAS SWITCH FROM CUTTLEFISH TO SQUID.

OUR SQUID IN RHODE ISLAND.

IT IS ONE OF THE BIGGEST SQUID FISHERIES IN THE COUNTRY.

ESPECIALLY ON THE EAST COAST.

THEY HAVE SOME AMAZING PRODUCT THAT COMES OUT OF THE WATER.

WE ARE LUCKY TO WORK WITH A COUPLE SMALLER BOATS THAT TAKE SHORTER TRIPS.

WE CAN GET FRESH PRODUCT.

THE SECOND PRODUCT THAT IS REALLY IMPORTANT IS ORIGINALLY GOT APPEARED IT IS NOW SHEEP.

IT IS THAT WE GET ALL SHEEP IN THE FOLD FROM SOUTH BEND SPEARED.

A FORM 25 MINUTES NORTH OF HERE.

JON HOPKINS IS THE FARM PRODUCED SWEETEST MILK IN THE WHOLE WIDE WORLD.

WE WILL PUT THIS TOGETHER FOR YOU GUYS REAL FAST.

IT REAL QUICK.

THE FIRST THING THAT WE COOK OUR WHAT ARE THE NOODLES IN THIS DISH.

IN THIS CASE, INSTEAD OF NOODLES WE USE WHAT IS CALLED -- TRADITIONALLY, THEY ARE BOILED IN STEWS.

SOMETHING LIKE THAT.

THEY BECOME SOFT AND CHEWY.

WHAT WE LIKE TO DO IS PUT THEM ON THE FLAT TOP.

WE ROLL THEM IN A LITTLE OIL.

LET IT THAT -- THIS LETS THEM GET CRISPY ON THE OUTSIDE AND CHEWY AND THE CENTER.

THE KEY TO THIS DISH IS A REALLY INTENSE HEAT.

BOTH PHYSICAL HEAT AND ALSO SPICINESS.

THE PHYSICAL HEAT IS WHAT ALLOWS US TO REALLY DEVELOP SOME DARKER, CARAMELIZED FLAVORS.

A LOT OF GREENS.

CHINESE GARLIC CHIVES.

NOT NEARLY ADD COOKING GREENS.

WE WILL SEASON THAT JUST A LITTLE BIT.

AND LET THOSE GREENS CHARTER.

ALL THOSE GREENS ARE SO SWEET THAT WHEN YOU TRY THEM, THE BITTERNESS THAT COMES OUT BALANCES IT ALL OUT HERE IT THIS IS A COMBINATION OF CARAMELIZED ONIONS, GARLIC, CHILI'’S.

LOTS OF BLACK PEPPERCORNS.

A LITTLE BIT OF TOMATO.

SOME SHEEP SHANK ALONG WITH SOME GROUND MUFFIN.

GIVE IT A FLIP.

BREAKDOWN.

AND A LITTLE BIT OF SHEEP STOCK.

YOU CAN SEE THAT SQUID TURN FROM THAT TRANSLUCENT TO BECOMING OPAQUE.

WE WILL ADD OUR RICE CAKES.

A QUICK TOSS.

FIRST THING IS SCALLION.

PINCH OF MINT.

TOSS THAT IN THERE.

BUT THOSE WELDS.

WE WILL ADD THIS TO OUR BOWL.

GARNISH WITH CILANTRO AND THE LAST THING WE ADD IS CARAMELIZED PELTS.

WE FRY THEM VERY SLOWLY IN OIL.

♪ >> LOOK AT THAT NOODLE.

SOME OF THAT MUFFIN.

THE HERBS.

CHILE, CRISPY, CHILE.

NOODLE.

THAT IS CHILE -- CHEWY.

IT IS ALMOST LIKE A MEAT.

A LITTLE BIT OF MINT.

LIKE A NORTHEASTERN THAI.

THE FLAVORS, THERE ARE SO MANY FLAVORS TO IT.

>> JAMES MOVED NORTH FROM THE WEST SIDE TO THE DEAN HOTEL IN THE FALL OF 2017.

THE DEAN HAS BECOME AS MUCH A PART OF THE CHARACTER OF NORTH AS THE FOOD, THE MENU, AND THE STAFF.

>> THE DEAN IS SPECIAL TO ME BECAUSE IT IS ONE OF THE FEW INDEPENDENTLY OWNED HOTELS IN PROVIDENCE.

THEY BUILT THIS HOTEL, WHICH WAS REALLY THE FINAL PIECE FOR ME.

AS FAR AS TRYING TO SET UP PROVIDENCE AS A WORLD-CLASS RESTAURANT.

AS A REAL TRUE DESTINATION.

>> WELCOME TO THE DEAN HOTEL IN THE HEART OF DOWN CITY PROVIDENCE, RHODE ISLAND.

ORIGINALLY ERECTED IN 1912, THE BUILDING WAS OWNED BY THE VISIBLE DIOCESE.

IN 2014, ASHTON, MY SEESAW, THE OPPORTUNITY FOR LIFE.

THE GOLDEN DEAN HOTEL IS BORN TO WE TOOK A GOOD LOOK AT PROVIDENCE AND HOW TO BE A SOLID ACCOMMODATION PARTNER FOR ALL OF THE ARTS AND CULINARY SCENE THAT WAS HAPPENING.

WE HAVE OUR RESTAURANT PARTNER NORTH HERE.

WE HAVE BO COFFEE CO. PROVIDING CAFE BEVERAGES AND SNACKS FOR EVERYBODY DURING DAYTIME HOURS.

IF YOU ARE HERE CLOSER IN THE EVENING, WE DO HAVE A COCKTAIL LOUNGE.

THE ROOM IN THE BACK HELD BY LOCAL NOTABLE BARMAN.

AND THE ROOM BOX KARAOKE LOUNGE.

CERTAINLY SOMETHING FOR EVERYONE.

ENJOY THE BUILDING.

YOU DO NOT REALLY HAVE TO GO TOO FAR TO GET A TASTE.

>> IF YOU'’RE LOOKIN FOR A TASTE OF RHODE ISLAND CUISINE IN A HISTORIC SETTING, HEAD DOWN TO THE DEAN HOTEL.

EXPERIENCE THE FLAVORS OF NORTH.

>> ON A LEAFY BRINK WIND STREET JUST RUN THE CORNER FROM NORTH IS ANOTHER INNOVATIVE DENSITY CONCEPT THAT IS MAKING WAVES IN THE RHODE ISLAND FOOD SCENE.

THE TEST KITCHEN.

THE CURRENT TENANT IN THIS INCUBATOR, A VERY TALENTED YOUNG CHEF OF SWISS ORIGINS HAS BECOME QUIETLY FAMOUS FOR HIS EXQUISITE 13 COURSE TASTING MENU.

COMBINING EUROPEAN TECHNIQUES AND FLAVORS WITH FRESH, LOCAL INGREDIENTS.

>> WELCOME.

THE KITCHEN IS A TEST KITCHEN.

SORT OF COMPANY, ME AND MY WIFE COME WE OPEN THIS RESTAURANT THREE YEARS AGO TO KEEP THE SPACE TO YOUNG CHEF TO TRY THEIR CONCEPTS TO LAY DOWN AND OPEN RESTAURANT.

I MENTOR THEM AS A CHEF FOR FIVE YEARS EXPERIENCE.

I OPEN RESTAURANT.

I DO A CONSULTING CHINA.

THE IDEA IS THE YOUNG CHEF, THEY HAVE A RECIPE, A VERY STRONG IDEA AND NAME, SO THE CONCEPT OF THE CHEF IS DOING ROSEMARY.

ROSEMARY.

THIS IS HIS CONCEPT.

HE IS FROM SWITZERLAND.

HE USES LOCAL INGREDIENTS.

LOCAL SEAFOOD.

DURING THIS CLEAR CUISINE.

A FUSION OF ITALIAN, FRENCH, GERMAN.

ALSO, A FUSION OF THE PRODUCT FROM NEW ENGLAND.

VERY LIGHT.

VERY FLAVORFUL.

VERY CRAFTY.

ALSO, OPTIC.

A LOT OF ART.

>> THE TEST KITCHEN IS A VERY MUCH A SMALL FAMILY AFFAIR.

THEY ARE PROUD TO BE PART OF THE THRIVING DOWNTOWN PROVIDENCE ARTS AND CULTURE SCENE.

>> I WAS LUCKY ENOUGH TO MEET MY HUSBAND IN SWITZERLAND.

I LIVED AROUND THE CORNER FROM HIS RESTAURANT.

IT WAS ABOUT A YEAR BEFORE HE ASKED ME OUT.

WE ENDED UP COMING BACK TO CLOSE TO MY HOMETOWN.

WE ARE HERE IN PROVIDENCE WHERE WE HAVE OPENED UP -- WE ARE A LOCAL, SMALL FAMILY OPERATION.

THEY ARE BRINGING ALL OF THOSE AMAZING FLAVORS FROM SWITZERLAND USING LOCAL INGREDIENTS.

WE JUST REALLY ENJOY BEING PART OF THIS COMMUNITY DOWNTOWN PROVIDENCE.

SEEING A LOT OF CHANGE IN THE LAST FIVE YEARS.

IT IS WONDERFUL.

>> THE LAST THREE YEARS, FIVE CHEFS, HE IS THE FIFTH CHEF.

THIS HAPPENS TO BE MY SON.

HE IS MARRIED, THE ONLY DATA TO BE A YOUNG CHEF.

WANTING TO BE OPEN A RESTAURANT.

WE ARE GIVING THIS OPPORTUNITY LIKE A LITTLE CHEF.

GIVING HIM THE FUTURE.

OF COURSE, ME AND BY SON WERE BORN -- DECIDED TO DO THIS TOGETHER AND LOTS OF YEARS WITH HIM.

IT IS VERY NICE PROJECT.

♪ >> HELLO.

I'’M CHEF STEFANO.

HERE WITH MY CONCEPT, IT IS A TASTING MENU.

A FINE DINING RESTAURANT.

>> HE OFFERS A SIX OR 13 COURSE TASTING MENU OPTIONS ON WEEKENDS.

PLUS THE MENU THROUGH THE MIDWEEK.

LIKE NORTH, THEIR MENU PAGES -- CHANGES ON SEASONAL INGREDIENTS.

>> MY MENU, SO WE ARE TRYING TO USE SEASONAL INGREDIENTS.

THE GREENS ARE LOCAL.

I USED -- TRIED TO USE NO EXPENSIVE INGREDIENTS LIKE FOIE GRAS.

I USED TO USE HUMBLE INGREDIENTS.

TO SOMETHING AMAZING OUT OF CHEAP INGREDIENTS.

A LOT OF VEGETABLES, A LOT OF FISH, LESS MEAT.

JUST BECAUSE THIS IS LIKE ALL ABOUT THE FOOD COST.

IT IS ALSO MORE FUN.

MAKES ME MORE CREATIVE TO USE MORE SIMPLER INGREDIENTS.

KIND OF TO SOMETHING AMAZING OUT OF IT.

TONIGHT I AM GOING TO DO A SIX COURSE TASTING MENU.

I STARTED THE AMISH BUSH COULD LIKE A GREETING OUT OF THE KITCHEN.

MY PUSH TONIGHT IS SMOKE KRILL.

AND OUR TABLE GARLIC SREAD.

IT WILL HAVE SWEATING POWDER.

SOME LISANDRO.

GOES ON THE AMISH BUSH.

THE FIRST COURSE, I WILL DO A RAVIOLI.

IT IS JUST THE IDEA OF A RAVIOLI.

I SLICE -- VERY THINLY AND MARINATED.

IT WILL HAVE A FILLING.

ALSO, AND APPLE.

IT WILL HAVE -- EMOTION.

AS A SAUCE.

AND HORSERADISH.

SHAPED HORSERADISH IS LIKE THE PARMESAN BASICALLY.

JUST TAKE THE IDEA OF A RAVIOLI AND MAKE A VEGETARIAN VERSION.

IT IS ALL VEGETARIAN.

FOR THE SECOND COURSE, I DO A VERSION OF MINE.

IT WILL HAVE A CUCUMBER.

SAUCE.

THERE -- IS A RED SNAPPER.

CRUMBLE CONTAINS.

CUCUMBERS.

SOME DILL OIL.

FRESH DILL ON TOP.

DURING YOU EAT IT, YOU MIX IT ALL AROUND INTO THE SAUCE, GET SOME OF THE CRUMBLES.

>> THE THIRD COURSE HE PREPARED WAS A SEARED DUCK BREAST THAT HAVE BEEN MARINATING FOR TO DEATH -- TWO DAYS IN NET OILS, HONEY, AND SPICES.

SERVED WITH A SON CHOKED.

, PICKLED RADISH, SUNSHINE CHIPS, AND A TOUCH OF FRESH DILL.

IT WAS STUPENDOUS.

>> THE NEXT DISH IS GOING TO BE -- A SPECIALTY.

A SAUCE.

WEEKS.

MUSHROOM.

LOTS OF CHEESE.

THE KIND OF SWISS VERSION OF A MAC & CHEESE.

CIGARETTE TOMATO POWDERS.

SOME PARMESAN.

THIS IS THE FISH MELODIES.

IT WILL BE>> IN VIBRANT, DELICIOUS DOWNTOWN PROVIDENCE.

>> TASTE RHODE ISLAND IS PRESENTED BY DAVE'’S FRESH MARKETPLACE.

PROUD TO BE SERVING OUR RHODE ISLAND NEIGHBORS AND COMMUNITY SINCE 1969.

NOW, WITH 10 LOCATIONS, DAVE'’S FRESH MARKETPLACE, BETTER FOOD, BETTER SERVICE.