We’re cooking grilled diver scallops with lemon basil vinaigrette and cabana slaw with Chef Martin Quinn of Pineapples on the Bay Hyatt Regency Newport.
let’s head over to h t he kitchen right now. patrick. >> marty quinn from the hyatt regency in newport. great weekend to go down to new port. this morni ng we haveng h grilled diver’s scallopsll with lemon basill vinaigerette. ig >> that’sha one of our offerings ngat pineapples grill onin the bay. >> name of the>> restaurant. >> yes, that’s our outdoor bar and grill and we just did a lot of renovations tova it so it looks absolutely beausotiful. ti if you’ve been there in the past, it’s well worth coming back a gain. if you haven’t beenn there, please come. >> i’m sure it’s going to bego a great spot this weekend. let’s talk about some of theseef ingredients. >> first, before ifo talk about thee ingredients, one of the drinks that we offerff is a gala sangria. >> thank you very much. >> what we did is we steeped the apples, there’s red and greanen apples andap strawberries in some apple
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