When not in the kitchen, Newell loves to visit her home on Lake George, NY, explore Boston, go swimming, spend time with friends and try new restaurants. Add the clams and a splash of water and cover with a lid.
From Union Bar and Grille, Newell was promoted to Chef at Aquitaine Bis and in October 2007 accepted the position as Executive Chef at Boston's The Beehive. Place a deep pan, big enough to hold all the clams, over a high heat. From there, she moved back to New England and trailed Kevin and Jill Crawely at Coriander Bistro and then Stephen Sherman at Union Bar and Grille. After culinary school, Newell moved to Naples, Florida and worked at Bistro 821 and Quail Creek Country Club. She then attended New England Culinary Institute to broaden her food knowledge. Newell attended the University of Maine in Orono on a swimming scholarship and later graduated with a degree in English. By experiencing these different cuisines and cultures, Newell was exposed to what she now credits as an important part of developing her own unique style of cooking. Raised in Glen Falls, NY, Rebecca Newell spent much of her youth traveling with her family to Old Quebec City, Paris, Italy, and Holland along with several other interesting places.
