What's Happenin'

A Sidelines blog

Newport vs. Boston In One of Season’s Biggest Rivalries

June 23, 2017 By: maryhaley Category: What's Happenin'

FOR IMMEDIATE RELEASE:

Newport, RI (June 23, 2017) …. On Saturday, June 24 at 5pm, the two oldest polo clubs in America will come face to face for one of the season’s fiercest contests in the NBC10 Newport International Polo Series XXVI, Presented by BMW.
Boston, the original City Series challenger, is sending its top guns to challenge Newport’s best to reclaim the Liberty Bowl to its Commonwealth roots. Playing for Boston will be captain Nick Snow, CB Scherer, Amanda Roberts, Franz Colloredo-Mansfield and Simon Colloredo-Mansfield.
Playing for Newport will be Rory Torrey, Carlos Maldonado, Dan Keating and Dave Bullis.
The polo match will have a duration of approximately 2 hours, during which a weekly door prize drawing and the Best Tailgate prize from Stella Artois will be awarded. After 6 periods, called chukkers, the match will conclude with the Veuve Clicquot Champagne Toast & Trophy Presentation, with special guest Zack Green, WJAR NBC10 Sunrise Meteorologist, as well as an autograph signing and cocktail hour to meet with the players.
Tickets to the match ($12 for General Admission and $20 for Pavilion seating) are available at www.nptpolo.com. Valet Parking service, boutique vendors and food & beverage concessionaires will be present in the Hospitality village at the polo grounds, including the Twisted Pony Bar and the Newport Polo Pro Shop.

2017 Schedule
June 3 Opening Day: USA vs. Peru 5pm
10 Newport Cup 5pm
17 USA vs. France 5pm
24 Newport vs. Boston 5pm VIP Lounge
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July 1 Independence Cup 5pm
8 USA vs. Italy 5pm
15 Newport vs. Pittsburgh 5pm VIP Lounge
22 USA vs. Ireland 5pm Lamb Roast
29 Newport vs. Palm Beach 5pm VIP Lounge
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Aug 4 Gala la Bamba 7pm Rosecliff
5 USA vs. Mexico 5pm Lobsterbake
12 Newport vs. Philadelphia 5pm VIP Lounge
19 USA vs. Jamaica 5pm Jerk Grill
26 Newport vs. New York 5pm VIP Lounge
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Sept 2 USA vs. England 4pm
9 Newport vs. Baltimore 4pm VIP Lounge
16 USA vs. Dominican Republic 4pm
23 New England Challenge 4pm
30 Finals 4pm
Schedule subject to change

Newport International Polo Series:
Dating back more than 130 years in Newport, the polo matches are one of Newport’s grandest & most popular traditions, a living legacy from the Gilded Age, and open to the public. Audiences of several thousand spectators enjoy the contests against international teams, as well as teams representing major US cities, playing against the home team every Sat, June thru Sept. at 5 PM / 4 PM in Sept.

Stay current with the 2017 team lineup, latest news, events and more through our e-Magazine, by subscription to our Gameday Scorecard (sign up) and our weekly Emagazine (sign up). Both subscriptions are private and spam free.
The Polo Series will feature 8 international teams this season including France, Italy, Ireland, Mexico, Jamaica, England, Dominican Republic and the debut of Peru, as well as 5 City Teams from major US cities and a few top regional rivals for an action-packed season through the end of September. This is the 26th season of Newport International Polo Series, which has hosted teams from over 30 nations including, Germany, Spain, England, Argentina, France, Egypt, India, Australia, Costa Rica, Ghana, Canada, Chile, Jamaica, Nigeria, Portugal, New Zealand, Barbados, Scotland, South Africa, Hungary, Dominican Republic, Netherlands, Kenya, Brazil, China, Italy, Mexico, Sweden, Singapore, Monaco, and Morocco.

Minutes from downtown Newport, the International Polo Grounds are located at historic Glen Farm, 250 Linden Lane (off of Rte. 138) in Portsmouth, RI. This bucolic setting is the last 100 acres of what was once a 700-acre manorial farm whose settlement dates back to the 1600’s. Its classical stone barns from the Gilded Age and its park-like grounds were rehabilitated by polo series founder, Dan Keating, and thrive today as an equestrian & community recreational property, and home of the Polo Series.

The Newport International Polo Series is proud to present its 2017 sponsors including NBC – 10, BMW, ALEX AND ANI, Blue Cross Blue Shield of RI, Veuve Clicquot, The Chanler, Hotel Viking, Gurney’s Newport Resort & Marina, Vanderbilt International Properties, Clarke Cooke House, Stella Artois, Rockstar Limo, Newport Daily News, Atria Senior Living, McGrath Clambakes, and promotional partners including The Preservation Society of Newport, Bird’s Eye View Helicopter Tours, America’s Cup Charters, International Tennis Hall of Fame, Island Surf and Sport, The Cocktail Guru, Mansion Rentals and Discover Newport. “Our sponsors have been with us since the beginning. Without their support, the Series would not be as extensive as it is,” explains Dan Keating, Polo Series founder.

There’s no sport like polo. Be a part of it! Newport Polo hosts the Newport International Polo Series XXVI, and is the home of America’s first polo club, est. in 1876, and a founding member of the United States Polo Association, offering public exhibition matches, polo club member services for grass & arena polo, and polo instruction year-round.

About Newport, Rhode Island:
For more than 375 years, Newport has been welcoming visitors from near and far to its charming New England coastal harbor, earning its reputation as America’s First Resort. A renowned international destination, Newport is ripe with art, culture, history and scenic beauty, with miles of unspoiled beaches, distinctive shops, renowned restaurants, diverse accommodations and world-class sporting and cultural events

Good Food Hunting: Fish Tacos with Mango Salsa

August 15, 2013 By: janwest Category: What's Happenin'

By Kat Wojtylak

Finished and plated taco ready for devouring.

Finished and plated taco ready for devouring.

A culinary column for equestrians is no easy feat. Riders have little to no extra time, wish to eat as healthy as possible, want something that tastes amazing and of course looks phenomenal. Anything else I’m forgetting? Even when we travel to horse shows, we’re left with substandard eating that makes our breeches want to suddenly go missing. It’s not easy living the life.

Luckily, I’ve been in your shoes and know how it feels. My goal aside from the long list mentioned above is to provide delicious food that with some prep work will give you the ability to cook at home and feel really good about it. I ask you to quit grumbling about dinner, quit speed dialing the chinese restaurant that delivers in under fifteen minutes, and start finding ways to get inspired in the kitchen.

Fish tacos with mango salsa make for an easy dinner for time-strapped equestrians.

Fish tacos with mango salsa make for an easy dinner for time-strapped equestrians.

This week’s recipe is for fish tacos with mango salsa. A bright and spicy combination, these tacos showcase a ton of flavor in order to give you a new take on your next weeknight meal. Better yet, this is a perfect meal for company. Be sure to bring plenty of napkins and a great appetite too!

Tilapia is a very mild fish, and one I find works really well in a lot of recipes where you might use chicken. These tacos have a bunch of ingredients, but it’s pretty straightforward in putting them all together. You start off by pan frying up the coated fish (you can substitute shrimp, chicken or local fish), and then layer it between some corn tortillas, lettuce, cheese, mango salsa and some spicy adobo cream sauce. In both flavors and textural components, this dish is sure to wake your mouth up.

As far as the heat scale on this recipe goes, it’s pretty spicy both with the cream sauce and mango salsa. In the mango salsa you have jalapeños, but if you’re not a big fan, then simply substitute a green pepper or just omit. Don’t keep mangoes around? Try using peaches, and be warned that leftovers of this salsa are fantastic with tortilla chips. The adobo cream sauce combines sour cream with chipotle peppers in adobo sauce which can be found in the hispanic section of your supermarket. The chipotle peppers in adobo sauce pack a lot of heat, but when combined with the sour cream it will help to cut down on the spiciness. I also found that consumed by itself it’s a lot hotter than when placed on the tacos. If you’re not sure if you’ll like it, start with a little bit and work your way up. You can also just drizzle sour cream on the tacos if heat isn’t your thing.

Mango salsa for adding brightness to fish tacos. Can also be served by itself for a new accompaniment to chips.

Mango salsa for adding brightness to fish tacos. Can also be served by itself for a new accompaniment to chips.

My last brainstorm for this recipe, is to try serving mini ones at your next party. You’d have to find access to mini corn tortillas, or make them yourself. But you could also use the Scoops tortilla shells. They’d be great for any party. On a small or large scale, these tacos are definitely great for entertaining, and most of all eating. So get busy in your kitchen and enjoy!

To full plates and eating your tarte out.

Assembly and plating station for tacos.

Assembly and plating station for tacos.

Fish Tacos with Mango Salsa

1 lime, juiced
1 mango, peeled and diced
1/2 red onion, diced
2 jalapeño peppers, diced
1 cup of sour cream
1/4 cup of chipotle peppers in adobo sauce
8 corn tortillas
1/2 cup of pecans
1/2 cup of corn meal
1 teaspoon of paprika (sweet smoked preferred)
1/2 teaspoon of pepper
1/2 teaspoon of salt
1 lb of tilapia filets, cut into bite sized chunks
8 lettuce leaves, preferably Boston Bibb
1 cup of cheddar cheese, shredded
oil for frying
salt and pepper

In a small bowl, combine mangoes, red onion, jalapeño peppers. Add half of your lime juice, and a dash of salt and pepper. Allow to sit on the counter while prepping the rest of your ingredients. As the juices settle, taste periodically and add more lime juice, salt and pepper as desired.

In a food processor, combine pecans and corn meal. Process until finely ground. Place mixture into a bowl and mix in paprika, pepper and salt. Set aside.

In a blender, or rinsed food processor, combine the sour cream and chipotle peppers in adobo sauce. If available, place mixture into a squirt bottle, or place mixture into a small ziplock bag (you’ll snip a corner off when you’re ready to serve). Place mixture into the fridge until ready to use.

Everything till this point can be done ahead.

In a small skillet on medium heat, cook tortillas for thirty seconds on each side. Do not use Oil. This process works best being done while you fry up your tilapia. Repeat with remaining tortillas until all are heated through.

When ready to eat, place a skillet on medium high heat. Once heated, place enough oil in the bottom to coat the surface. Take one tilapia chunk at time, and coat in the pecan corn meal mixture. Place into hot skillet and repeat with remaining pieces. Be careful to not overcrowd the pan. Depending on how big your pieces are, they should take about four minutes total to cook, three minutes on one side, one minute on the other. Place onto a plate when finished cooking and allow to cool slightly. Sprinkle with salt.

To assemble the tacos, place one corn tortilla down, followed by a lettuce leaf. Add two-three chunks of tilapia, a sprinkling of cheddar cheese and a heaping spoonful of the mango salsa. Drizzle the adobo cream sauce over top. Continue with the remaining portions, serve and enjoy!

About the writer: Author Kat Wojtylak is a horse enthusiast turned food blogger. She maintains a day job in the horse world handling marketing and brand support to various companies, while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at tartechic@eatyourtarteout.com.