Living the Ridgway by Tony Ridgway

Mission statement: I'm taking a break from the kitchen to share my thoughts about cooking and living in Naples for almost 40 years. I've finally learned, for better or worse, the truth in the children's taunt to which I was subjected: there's the right way, the wrong way, and the Ridgway. I hope my blog proves that my "way" is not so skewered after all, and that there are other like-minded individuals out there who are living the Ridgway and don't even know it! Contact info: tony@ridgwaybarandgrill.com, 239-262-5500 web place: www.RidgwayBarAndGrill.com

• Bake Mine with Lots of Style & Taste Posted 3/19/2012 at 8:47 a.m. 0 comments

  Tony Ridgway reveals his first true passion: baking, and how he shares it with Naples.

• Making History...One Generation and Diner at a Time Posted 1/17/2012 at 10:33 a.m. 0 comments

  Tony Ridgway invents a new atmosphere where younger generations can explore and experience the best cuisine in Naples

• What I Learned After 40 Years Posted 12/4/2011 at 2:49 p.m. 0 comments

  The magic comes from guests. The multiple personalities that make up each night, the generations that cross our paths each day, the various backgrounds and beliefs that you bring create the aura, the sense of personality and excitement.

• Reflections from Vermont Posted 10/16/2011 at 4:36 p.m. 0 comments

  This trip reminded me of just how arduous and expensive the process of cooking is when you are trying to create excellent food and serve excellent wine for six people!

• Busting the Blues with Berries Posted 9/26/2011 at 6:24 p.m. 0 comments

  Tony sets his sights on blueberry pie during a visit to Vermont.

• It’s all about the Rouille Posted 8/24/2011 at 4:52 p.m. 0 comments

  The flavor and richness of Rouille enhances and transforms a dish. Rule number one when cooking; fat carries the flavor. Rule number two; our taste buds love fat. So when rule one and two meet, we’re generally happy campers!

• Leaving Room for Dessert: The Benefits of Smaller Portions Posted 8/6/2011 at 5:39 p.m. 0 comments

  My doctor believes: "Eat whatever you want, including dessert, just keep the portions under control." I believe: "Put the best quality and best image on the plate and calories and fat levels be damned!"

• Memories of a Season Past Posted 5/6/2011 at 1:33 p.m. 0 comments

  I asked for a busy year and that is exactly what we got -- and what we needed! The hectic pace began in October and peaked from mid- February to the end of March. My staff did a great job (I'm amazed how easy they make it look) and we were glad to serve more new customers than ever before.

• Food Is My Aromatherapy Posted 2/4/2011 at 1:32 p.m. 0 comments

  A sous chef was searing a large piece of meat encrusted in salt, pepper and herbs in preparation for a party. My nose took notice. Being the ever-diligent chef, I touched the meat to check its cooking, and then reflexively tasted...

• My Favorite Things on the Menu Posted 2/4/2011 at 1:25 p.m. 0 comments

  Every day, at least once, I am asked, "What's good on the menu?" Now, my mind works in odd ways. If someone asks what's good, does that infer that I think there's something bad? Regardless, my answer is always the same...