♪ [CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] >> THE ISLAND 13 MILES OFF THE COAST OF SOUTHERN RHODE ISLAND IS NEW ENGLAND'’S BEST KEPT SECRET.

WITH MILES OF UNDEVELOPED COASTLINE AND SOME OF THE MOST BEAUTIFUL BEACHES IN THE COUNTRY, EPIC BOATING AND SAILING, A BUSTLING DOWNTOWN, BIKING AND HIKING AND ENDLESS RECREATIONAL OPPORTUNITIES.

BLOCK ISLAND IS AN EPIC SUMMERTIME DESTINATION.

BLOCK IS ALSO A FOOD LOVER'’S MECCA, TAKING ADVANTAGE OF THE RICH BOUNTY OF LOCAL SEAFOOD AND PRODUCE.

IN THIS EPISODE OF A "TASTE OF RHODE ISLAND" WE ARE TAKING YOU INTO THE KITCHENS OF THREE ICONIC SPOTS.

THE SPRINGHOUSE, THE ATLANTIC INN, AND BALLARDS.

THESE FAMILY-OWNED HISTORIC VENUES OFFER EVERYTHING FROM TIKI BARS TO JAZZ AND MARTINIS ON THE LONG, FROM LOBSTER ROLLS AND COMFORT FOOD TO WORLD-CLASS CHEF DRIVEN DISHES USING LOCAL SEAFOOD AND PRODUCE SOURCED FROM ON-SITE GARDENS.

SO DIVE IN TO A SUMMER WEEKEND ON BLOCK ISLAND, WHERE IT IS COOL ON THE BEACHES, BUT HOT IN THE KITCHENS, RIGHT HERE ON "A TASTE OF RHODE ISLAND."

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

WITH OVER 400 MILES OF COASTLINE, DIVERSE CULTURAL INFLUENCES AND A RICH TRADITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVER'’S MECCA.

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

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

♪ "A TASTE OF RHODE ISLAND" IS PRESENTED BY DAVE'’S FRESH MARKETPLACE, PROUD TO BE SERVING OUR COMMUNITIES SINCE 1969.

NOW WITH 10 LOCATIONS.

DAVE'’S FRESH MARKETPLACE.

BETTER FOOD, BETTER SERVICE.

>> THE SOUTH COUNTY TOURISM COUNCIL, A NONPROFIT DEDICATED TO PROMOTING SOUTHERN RHODE ISLAND AS A LEISURE TRAVEL DESTINATION.

AND NEWPORT VINEYARDS, BRINGING NAPA VALLEY TO NEWPORT WITH OVER 100 ACRES OF LAND, OVER 30 ESTATE GROWN WINES, FROM TO TABLE COOKING AND CRAFT BEERS.

♪ >> LOCATED JUST ON THE EDGE OF DOWNTOWN, THE SPRINGHOUSE IS ONE OF BLOCK ISLAND'’S MOST ICONIC HOTELS.

HAVING A COCKTAIL ON THE FRONT LAWN OVERLOOKING THE OCEAN IS A RITE OF PASSAGE FOR EVERY VISITOR TO THE ISLAND.

BUT THE FOOD PROGRAM IS TOP-NOTCH AS WELL, WITH SEVERAL DINING OPTIONS OFFERING EVERYTHING FROM BURGERS AND PIZZA, PASTA AND SEAFOOD, TO FIND DINING UTILIZING INGREDIENTS SOURCED FROM THE HOTEL'’S OWN GARDENS.

>> I AM THE MANAGING DIRECTOR OF THE SPRINGHOUSE HOTEL ON BLOCK ISLAND, THE ISLAND'’S OLDEST STILL STANDING HOTEL AND RESORT.

REGIONALLY BUILT IN 1852.

THE MAIN BUILDING IS BEHIND ME.

THE PROPERTY, WE HAVE THREE LARGE GARDENS THAT SUPPLY OUR FIVE FOOD AND BEVERAGE OUTLETS.

WE HAVE THE BISTRO MENU, WHICH IS SERVED ON THE FRONT DECK.

WE HAVE THE DINING ROOM, WHICH IS A MORE FORMAL SETTING.

WE HAVE THE PHONE BOOTH CAFE, WHICH DOES BREAKFAST TYPE SANDWICHES, PASTRIES, COFFEES.

WE HAVE THE RESTAURANT LOCATED ON THE BACK OF THE PROPERTY WHICH USED THE HOUSE EMPLOYEES.

PRIOR TO THAT, WAS JUST THAT A BARN, WHERE THE CARRIAGES AND HAY WAS STORED FOR THE HORSES.

>> I AM COMING TO YOU FROM THE BARN AT THE SPRINGHOUSE HOTEL ON BLOCK ISLAND, RHODE ISLAND.

TODAY WE WILL BE DISCUSSING OUR BEAUTIFUL FARM TO TABLE VEGETABLES AND SEEING SOME OF OUR FANTASTIC ENTREES PROVIDED BY OUR CHEF.

WE START EVERYTHING IN EARLY OCTOBER.

GROWING EVERYTHING FROM SEED HERE AT THE GARDEN.

IT IS HARVESTED THROUGHOUT THE SEASON AND CROSS UTILIZED AT OUR RESTAURANTS HERE AND IN PROVIDENCE AS WELL.

ONE OF OUR UNIQUE OFFERINGS IS OUR NORTHERN ITALIAN GARLIC.

WE START THAT FROM SEED IN OCTOBER.

THE JUST TASTED -- THE GESTATION PERIOD IS NINE MONTHS.

IT IS ALL HANDS ON DECK.

WE HARVESTED 30,000 HEADS OF THIS GARLIC.

IT IS ALSO BEING USED IN A LOT OF OUR APPETIZERS AT THE BAR AND RESTAURANT.

>> I AM THE CHEF AT THE SPRINGHOUSE HOTEL ON BLOCK ISLAND, WORKING WITH SOME OF HER FAMOUS BLOCK ISLAND GARLIC THAT WE GROW ON PROPERTY.

WE SLOW ROAST IT.

THIS DISH IS GOING TO BE SERVED WITH A ROASTED ZUCCHINI, TOMATO OLIVE, AND A COUPLE OLIVE GRILLED CROSTINI'’S.

WE HAVE NICE ZUCCHINI.

THE ZUCCHINI WAS GROWN ON PROPERTY AS WELL.

WHAT I WANT TO DO IS JUST MAKE SMALL DICES.

WE DON'’T WANT TOO MUCH SKIN.

THEN WE ARE GOING TO TAKE A COUPLE OF HEIRLOOM TOMATOES.

WE ARE ALSO GOING TO DO A VERY SMALL DICE ON THESE TOMATOES.

GO IN HOT IN OUR SAUTE PAN.

LITTLE EXTRA VIRGIN OLIVE OIL.

WE START WITH THE ZUCCHINI.

YOU CAN HEAR THE SIZZLE.

A LITTLE BIT OF FRESH TOMATO.

THEN A BIT OF SALT AND PEPPER.

A COUPLE LEAVES OF FRESH BASIL.

JUST A FEW OLIVES.

WE ARE GOING TO THROW THOSE IN AS WELL.

WE REALLY WANT TO GET A NICE, HOT SEAR UPON THESE VEGETABLES TO CARAMELIZE TO BRING THE NATURAL SUGARS OUT TO GIVE IT THAT EXTRA SALTINESS.

WE WILL MAKE THE OLIVE OIL CROSTINIS.

I WILL SEASON THE BREAD.

A LITTLE BIT OF SALT-AND-PEPPER, SOME FRESH HERBS FROM OUR GARDEN.

SOME EXTRA VIRGIN OLIVE OIL.

THIS IS GOING TO GO RIGHT ON OUR WOOD GRILL.

NOW WE HAVE SOME OF OUR GARLIC.

AS YOU CAN SEE, THE GARLIC IS SO TENDER THAT HAS YOU PUSH IT, -- AS YOU PUSH IT, THE GARLIC CLOVES START TO COME OUT.

WE PUT THAT RIGHT IN THE MIDDLE.

GARNISH THAT WITH A LITTLE BIT OF BASIL RIGHT FROM OUR GARDEN.

I HAVE SOME FLOWERS, ALSO GROWN ON PROPERTY.

THIS IS OUR ROASTED GARLIC APPETIZER WITH A HARDENED ITALIAN GARLIC, SLOW ROASTED WITH A TOMATO, OLIVE, AND ZUCCHINI SALSA.

♪ >> FRESH.

THE GARLIC IS SWEET FROM BEING ROASTED.

EVERYTHING TASTES FRESH BECAUSE IT COMES FROM RIGHT THERE IN THEIR GARDEN.

>> WE ARE COOKING IN THE BARN ON BLOCK ISLAND AT THE SPRINGHOUSE HOTEL.

THIS IS OUR WINTER RESTAURANT IN WHICH WE FEATURE FARM TO TABLE FOOD IN AN ELEGANT SETTING.

WE HAVE SEEN THE GARLIC APPETIZER.

NOW I WANT TO SHOW YOU THE BLOCK ISLAND STRIPED BASS.

THIS ITEM IS LOCAL AND NATIVE TO BLOCK ISLAND.

WE WILL PUT SOME FRESH HERBS, A LITTLE BIT OF OIL THERE.

YOU WANT TO WAIT UNTIL THE OIL STARTS TO SMOKE.

ONCE THE OIL HITS ITS SMOKING POINT, THE PAN IS READY TO SEAR THE FISH.

WE WILL START ROASTING SOME OF OUR GARDEN POTATOES.

HERE AT THE SPRINGHOUSE WE HAVE ABOUT SIX VARIETIES OF DIFFERENT POTATOES GROWN HERE.

WITH SOME FRESH HERBS.

SALT-AND-PEPPER.

FOR THIS ONE, I WANT TO TAKE A LITTLE BIT OF OUR SPRINGHOUSE GARLIC.

WE ARE JUST GOING TO SMASH THE CLOVES WITH THE BACK OF MY HAND, JUST OPEN THEM UP A LITTLE BIT.

THAT WILL RELEASE THE JUICES FROM THE GARLIC AND ROAST OUR POTATOES WITHOUT BURNING.

THAT-- NOW THEY ARE PROPERLY SEASONED, WE WILL THROUGH THESE IN THE OVEN.

NOW WE CAN SEAR THE FISH.

OUR PAN IS SMOKING HOT, READY TO GO.

TO ACCOMPANY OUR STRIPED BASS, WE WILL TOP THIS WITH A SHRIMP, MANGO, AND CUCUMBER SALSA.

THE CUCUMBERS ARE GROWN FROM OUR GARDEN.

WE USE PEPPERS ALSO FROM OUR GARDEN.

YOU HAVE TO TAKE THE SEEDS OUT OF THE JALAPENO SO IT IS NOT TOO SPICY.

A SMALL DICE ON THE JALAPENO.

JUMBO SHRIMP.

SO NOW WE HAVE SOME FRESH CILANTRO WE WILL ADD INTO THE SALSA JUST TO GIVE IT THAT FRESHNESS.

NOT EVERYONE LIKES CILANTRO.

SOME PEOPLE FIND IT TASTES LIKE SOAP.

I PERSONALLY LOVE IT.

IT GIVES IT A NICE, LIGHT FLAVOR.

WE WILL LET THAT SIT FOR A LITTLE WHILE.

WE WILL GO BACK TO OUR STRIPED BASS.

HAS A NICE GOLDEN BROWN CRUST ON THE TOP.

WE ARE GOING TO PUT THIS IN THE OVEN.

CHECK OUT THESE ROASTED POTATOES.

AND THEN ONE LAST THING FOR THIS DISH IS WE NEED A RED BEEF PUREE UNDERNEATH THE FISH AND THE POTATOES.

-- BEET PUREE UNDERNEATH THE FISH AND POTATOES.

I HAVE A COUPLE BEETS.

I AM GOING TO SLICE THAT.

I TAKE THE BEETS, PUT THE RIGHT IN THE BLENDER WITH A LITTLE BIT OF VEGETABLE STOCK.

SOME SALT AND PEPPER.

JUST A TOUCH OF OIL.

I HAVE SOME BOK CHOY, WHICH IS A CABBAGE THAT WE GROW ON THE PROPERTY.

THIS IS THE BABY VARIETY.

JUST A LITTLE SALT AND PEPPER, OLIVE OIL, AND THESE ARE GOING TO GO ON THE GRILL.

♪ WE ARE GOING TO SPREAD A LITTLE BIT OF THAT ON THE BOTTOM OF THE PLATE.

OKAY.

NOW WE HAVE OUR GARDEN POTATOES WHICH WE JUST ROASTED.

THERE ARE FIVE DIFFERENT KINDS OF POTATOES FROM OUR GARDEN.

WE WILL SPREAD THOSE OUT ON THE BOTTOM.

THESE POTATOES ARE SO FRESH, THEY HAVEN'’T SET IN A WAREHOUSE -- SAT IN A WAREHOUSE FOR FIVE MONTHS, THEY WERE PICKED LITERALLY YESTERDAY.

WE WILL TAKE OUR STRIPED BASS, PUT IT RIGHT OVER THE TOP.

SOME CHARRED BOK CHOY ON THE SIDE.

PUT A LITTLE BIT RIGHT IN THE MIDDLE.

OKAY.

THERE IT IS.

THAT IS HOW BLOCK ISLAND STRIPED BASS AT THE SPRINGHOUSE HOTEL.

>> LOOK AT THAT BITE.

MMM.

♪ ♪ ♪ >> JUST A FEW STEPS FROM THE SPRINGHOUSE IS ANOTHER BLOCK ISLAND CLASSIC HOTEL AND RESTAURANT, THE ATLANTIC INN.

THE ATLANTIC IS OWNED AND OPERATED BY AN EXCITED FAMILY OF DEDICATED STAFF -- EXTENDED FAMILY OF DEDICATED STAFF.

>> WE HAVE BEEN HERE EVER SINCE.

IT IS A WONDERFUL PLACE TO LIVE AND WORK.

>> A LOVINGLY PRESERVED HISTORIC INN, A ONE-OF-A-KIND EXPERIENCE THAT TRANSPORTS YOU BACK TO BLOCK ISLAND'’S GOLDEN ERA.

>> IT WAS BUILT IN 1879.

FOR US, IT WAS A PASSION.

WE WANTED TO GET INVOLVED IN THE IN KEEPING BUSINESS.

THE RESTAURANT WAS SOMETHING NEW FOR US, BUT IT TURNED OUT TO BE A LOT OF FUN.

>> VIOLETA IS HOME TO A FULL-SERVICE RESTAURANT AND BAR CALLED 1879, FEATURING ARTISTICALLY PREPARED VEGETARIAN, SEAFOOD AND MEAT DISHES SOURCING HERBS AND PRODUCE FROM THEIR GARDENS.

>> THIS IS ANNE'’S GARDEN.

THIS IS WHERE WE GET OUR BIG PLANS AND TOMATOES.

-- EGGPLANTS AND MADE US.

SHE WORKS REALLY HARD ON THIS.

IT IS BEAUTIFUL.

LUCKY TO HAVE SOMETHING LIKE THIS.

>> WE HAVE AN EVOLVING MENU.

WE ARE CHANGING THINGS ALL THE TIME TO MAKE IT FUN FOR EVERYONE.

WE WANT FOOD THAT WILL COMPLEMENT THE WINE LIST.

WE HAVE WORKED HARD ON THAT OVER THE YEARS.

OUR EXECUTIVE CHEF HAS A PASSION FOR FOOD, WORKED IN MANY RESTAURANTS THROUGHOUT NEW ENGLAND AND PARTS OF RHODE ISLAND, NEWPORT, AND NOW HE IS LIVING ON BLOCK ISLAND.

>> HOW ARE YOU DOING?

I AM THE EXHIBIT OF CHEF FOR THE ATLANTIC ON BLOCK ISLAND.

I WILL SHOW YOU OUR BAKED STUFFED LOBSTER WITH COCONUT BLACK RICE AND CRAB HOLLANDAISE.

I WILL TAKE A ONE AND A HALF POUND LOBSTER.

WE CUT, SPLIT, CLEAN IT OUT.

WE TAKE OUR SEAFOOD STUFFING, MADE OF SCALLOPS, BABY TRIMS, MIXED VEGETABLES.

WE STUFF OUR CAVITY.

WE HAVE ARE COOKED OFF CLAWS -- OUR COOKED OFF CLAWS.

WE POP THAT RIGHT IN THE OVEN.

IT IS THEN INSERTED WITH A COCONUT BLACK RICE, ROASTED LOCAL ZUCCHINI AND OUR CRAB HOLLANDAISE.

FRESH EGG YOLKS.

WE MAKE OUR HOLLANDAISE.

A LITTLE SALT-AND-PEPPER, SOME TABASCO.

IT GOES GREAT WITH THE LOBSTER.

WE PUT OUR BLACK RICE IN THE PAN.

A LITTLE BIT OF COCONUT MILK.

LET THAT COCONUT MILK INFUSED THERE -- INFUSED THERE LITTLE BIT MORE.

THIS IS AN ADDED LEVEL OF FLAVOR.

WE ARE NOT USING A STOCK OR ANYTHING LIKE THAT TO DROWN OUT THE COCONUT MILK.

WE CAN SAUTE OUR SQUASH.

WE ALWAYS WANT TO TASTE.

PERFECT.

THAT IS DELICIOUS.

TASTING YOUR FOOD IS THE MOST IMPORTANT THING YOU DO.

WE TEACH THIS THROUGHOUT THE DAY.

MOST OF OUR STAFF IS FIRST YEAR, SECOND YEAR CULINARY STUDENTS.

VERY LITTLE EXPERIENCE, IF NONE IN A REAL KITCHEN, SO EVERY STUDENT HAS A BIG CONTAINER OF TASTING SPOONS.

WE GO THROUGH THE KITCHEN AND MAKE SURE THEY ARE TASTING FOODS, MAKE SURE THEY ARE PROPERLY SEASONED, COOKED, FRESH, READY TO GO EVERY DAY.

LOBSTER IS READY TO GO.

TAKE OUR COCONUT RICE.

TAKE OUR VEGETABLES.

KIND OF SCATTERED THROUGHOUT.

BAKED STUFFED LOBSTER.

GIVE HIM A NICE BED TO SLEEP ON.

OUR CLAWS.

THEN OUR CRAB HOLLANDAISE.

♪ >> LOOK AT ALL THE GOODNESS IN THERE.

THIS IS A GORGEOUS DISH.

LOOK AT THAT RICE.

THE COLOR OF THE RICE WITH THAT LOBSTER.

LOCAL SQUASH.

MMM.

WE JOIN A TALENTED YOUNG SOUS CHEF IN THE KITCHEN FOR PREPARATION OF HIS THAI CURRY MUSSELS.

>> THE MUSSELS GET SOME GARLIC, BELL PEPPERS AND RED ONIONS.

ADD THE MUSSELS.

OUR FAVORITE PART, BRANDY.

WE KEEP COOKING UNTIL THE FIRE IS GONE.

BURN ALL THE ALCOHOL.

CURRY SAUCE HAS CURRY PASTE, COCONUT MILK, LEMONGRASS, GARLIC, BASIL, A LOT OF AROMATICS.

REALLY NICE ON THE PALLETE.

ONCE ALL THE MUSSELS ARE OPEN, AS YOU CAN SEE, YOU TAKE A LITTLE BIT OF SALT AND PEPPER.

TASTE.

VERY GOOD.

INTO THE PLATE.

GINGER LOYAL -- GINGER OIL.

THAT IS THE ATLANTIC MUSSELS.

>> BEAUTIFUL CURRY SAUCE.

YOU CAN TASTE THE LEMONGRASS.

LIGHT, BUT THEY MATCH THE SWEETNESS OF THE MUSSELS.

PHENOMENAL.

THIS IS SUCH A NEAT PLACE.

IT HAS GOT THAT OLD-FASHIONED CHARM, ANTIQUES EVERYWHERE, BUT THE MENU IS VERY CURRENT.

THEY TRY TO SOURCE AS MANY LOCAL VEGETABLES AS THEY CAN.

WE ARE ON BLOCK ISLAND.

THEY ARE KNOWN FOR THEIR GREAT FISHING HERE.

THEY TAKE A LOT OF PRIDE.

♪ >> THE ATLANTIC OFFERS BEAUTIFULLY CREATED HOT AND COLD TAPAS OUTSIDE ON THE PATIO AND LAWN, WHERE YOU CAN JOIN THEIR WINE SPECTATOR LIST AND CATCH LIVE JAZZ WHILE ENJOYING ONE OF THE BEST SUNSET VIEWS IN TOWN.

♪ ♪ >> NEXT UP ON OUR LIST OF QUINTESSENTIAL SUMMERTIME DESTINATIONS ON BLOCK ISLAND IS BALLARD'’S BEACH RESORT, LOCATED DOWNTOWN STEPS FROM THE PEER.

THIS -- THE PIER.

THIS SPRAWLING OUTDOOR VENUE WITH ITS OWN PRIVATE BEACH IS THE SPOT FOR THE YOUNG AND YOUNG AT HEART LOOKING FOR A LAID-BACK TROPICAL VIBE WITH GREAT MUSIC AND FOOD.

♪ ORIGINALLY OPEN AS A LOBSTER SHACK IN 1956, A LOT HAS CHANGED AT BALLARD'’S OVER THE YEARS, BUT IT IS STILL FAMILY OWNED AND OPERATED.

>> WELCOME TO BALLARD'’S INN ON BLOCK ISLAND.

BALLARD'’S HAS BEEN OWNED BY MY FAMILY SINCE 1956.

WE HAVE LIVE ENTERTAINMENT EVERY DAY, LIVE BANDS, ACOUSTIC GUITAR PLAYERS AT NIGHT.

THREE TIKI BARS, OUR OWN PRIVATE BEACH.

WE HAVE BEACH FIRES AT NIGHT.

WE HAVE LOBSTER 13 WAYS.

WE HAVE A HOT LOBSTER ROLL WHICH WE FAMOUSLY CALL THE BALLARD'’S NAKED LOBSTER ROLL, A CHILLED SHELLFISH PLATTER.

IT HAS LOBSTER, SHRIMP, CRAB LEGS.

THAT IS PROBABLY ONE OF OUR MOST POPULAR DISHES.

WE ALSO HAVE A SUSHI BAR THAT HAS ABOUT EIGHT OR 10 DIFFERENT ROLES.

WE DO 500 TO 600 ROLLS DURING THE SUMMER.

OUR FISH IS NOT FROZEN.

EVERYTHING IS FRESH RIGHT OFF THE BOATS THAT WE GET EVERY MORNING.

WE TAKE PRIDE IN THE QUALITY OF OUR FOOD.

♪ >> TRUE TO ITS ORIGINS, YOU CAN GET LOBSTER 13 DIFFERENT WAYS AT BALLARD'’S, INCLUDING THEIR FAMOUS WARM LOBSTER ROLL.

BUT THERE IS A LITTLE BIT OF EVERYTHING HERE AT BALLARD'’S, FROM BURGERS AND STEAK TO FISH TACOS, SALADS AND SANDWICHES, SUSHI, AND SOME AMAZING FRESH SEAFOOD DISHES.

TODAY WE ARE JOINING THE EXECUTIVE CHEF IN THE KITCHEN FOR PREPARATION OF THEIR SEAFOOD PASTA.

>> I AM GOING TO MAKE SEAFOOD PASTA TODAY.

I HAVE THE SEAFOODS LIKE SHRIMP, LOBSTER.

I START WORKING IN THE KITCHEN WHEN I WAS 21 YEARS OLD.

I AM FROM PHILIPPINES, ACTUALLY.

I START WORKING IN RESTAURANTS WHEN I WAS 21 YEARS OLD.

AFTER TWO YEARS, I MOVED TO WORK ON A CRUISE SHIP.

I FOUND THIS JOB 2008 AND UNTIL THAT.

-- UNTIL THEN.

WE START WITH GARLIC, ONION.

NOW THE SEAFOODS.

♪ THEN I'’M GONNA WASH. AND THEN START TO SEASON IT WITH SALT.

WHITE PEPPER.

PARSLEY AND MIXED HERBS.

WE USE A FRESH ROMA TOMATO.

WE CHOP IT.

>> THEN THE NEXT STEP, I PUT A LITTLE BIT OF PARMESAN CHEESE TO ADD MORE FLAVOR IN IT.

THEN WE CAN PLATE IT.

IT IS READY TO GO.

PARMESAN CHEESE ON TOP.

VOILA.

♪ >> LOOK AT THAT, LOBSTER WITH SPAGHETTI AND FRESH HERBS.

>> TODAY WE HAVE BLOCK ISLAND'’S ONLY REGGAE FEST.

WE HAVE FOUR NATIONAL REGGAE ACTS.

WE ARE EXPECTING OVER 4000 PEOPLE.

THE ENTERTAINMENT STARTS AT 10:00 AND GOES UNTIL 8:00.

IT WILL BE AN ALL-DAY PARTY.

IT WILL BE JAMAICAN STYLE.

IT WILL BE A FABULOUS EVENT.

WE PLAN ON DOING AN ANNUAL REGGAE FEST EVERY YEAR.

>> WE ARE IN BALLARD'’S.

WE ARE GOING TO MAKE THE TROPICAL FUSION.

IT IS COCONUT RUM, MANGO VODKA, THEN WE AT PINEAPPLE JUICE.

-- ADD PINEAPPLE JUICE.

THAT IS IT.

♪ I PUT A STRAW.

TRY IT.

>> THAT IS PERFECT.

♪ ♪