Last weekend when Alison and I stayed at the Lark Hotels property in Narragansett, RI — The Break Hotel — we got the opportunity to meet their Chef Basil Yu at Chair 5 and partake in a little cooking class. We walked in not knowing what we were making, but were greeted by Basil and some fresh Narragansett Lobsters chilling out in the kitchen. He let us know we were going to be making their creamy Narragansett Lobster Fettucini with homemade pasta, and my eyes lit up. Give me all the cheesy, creamy pasta and top it off with some buttery fresh lobster plucked right out of the water down the street and I am a happy girl. Basil was awesome, he walked us through making the pasta by hand, we learned how to break down the lobsters (I’m going to be so much more confident ripping into a lobster this summer!) and went step by step through the recipe to create this gorgeous dish. It was ah-mazing, like I couldn’t stop eating it. And lucky us, he gave us the recipe to share with you so you can make it at home!
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The theme of this weekend can be wrapped up in one word: Carbs. My mom and sister visited for the weekend, and let’s just say we’re a bit of bad influence on each other in the eating department (and I will admit, I’m the ring-leader of the tasty indulgence brigade). We had so much fun and stuffed ourselves to the brim with delicious homemade pasta in the North End, sweet strawberry butter on piping hot popovers, and we rounded out the weekend with a donut tasting from my favorite donut shop – Union Square Donuts. You can go ahead and roll me straight to the gym after work tonight! But it was so very worth it!
