The Wry Kitchen

Home
The Wry Kitchen

My culinary dream is to teach. Primarily, first responders who may suffer from PTSI.

01/05/2026

First shift in our brand new station so I thought I’d break the kitchen in right. Now, here’s hoping we actually get to eat!

31/03/2026

Introduced SKEMS to The Chopped Italian Sandwich. Mortadella, Hot Capicola, Genoa Salami, sharp provolone, onion and Romaine lettuce. All finely diced and mixed with an Italian style dressing and Basil paste. Piled on a grilled, bakery fresh Italian bread, cut to the size of a sub roll. After grilling the last touch was to brush the rolls with some garlic butter. Served with seasoned curly fries. 😘

09/01/2026

Whipped up a little spicy chicken curry over Jasmine rice for the boys. Sorry , I may have killed . 🤣🤣 No leftovers though!

27/11/2025

Working this year on Medic 3. The shift got together and talked about the Thanksgiving meal. We each took a part to cook.

In October of 2017, I traveled to Bruges, Belgium. I visited a small shop called “Pur Chocolat”. There are many chocolate shops in Bruges, but only a handful have certified “Master Chocolatiers. This was one of them. It was more of an experience than a tasting. It’s the chocolate I wanted to use to make this Thanksgiving’s chocolate crème pie. Unfortunately, they don’t ship internationally. Bummer.
So I searched. Then I found “Neuhaus”. Founded in Brussels in 1857. Today, they have a team of Master Chocolatiers, led by Olivier Demol. They DO ship to the U.S.
Belgian chocolate, heavy cream and farm fresh eggs from Captain Miller’s chickens. I present to you, the Holy Grail of Chocolate crème pies.

Happy Thanksgiving to everyone from The Wry Kitchen.

25/11/2025

Working on Thanksgiving. We’re all making a part of the meal. My contribution?..a handcrafted chocolate crème pie. Getting ahead of the game by making the sweet shortcrust today. All purpose flour, almond flour, saffron salt, powdered sugar, Irish butter and Local farm fresh eggs provided by …Because as we know, It’s all about the base. 😁

22/11/2025

SKEMS A-shift dinner 11/22/25

A near traditional French Coq au Vin. I broke down a couple whole chickens, threw in some whole black peppercorns, a couple bay leaves, a half of a bulb of garlic, some sweet onion, carrots and celery. Then I added a dark red wine to marinate over night. I chose “19 Crimes” because of its subtle notes of chocolate, cloves and fruit.
As a garnish, Pearl onions (peeled by hand), sautéed with pancetta lardons. Baby Bella mushrooms that I peeled (attempting to make look pretty…epic fail. LOL). The wine was reduced. Chicken stock added and reduced again to make the sauce. I did my usual mashed potatoes, with a couple of twists that I believe will yield my best batch yet!
This is a dish of simple ingredients but technical to make. You don’t just “whip this up”..IF you’re going for traditional. However, I made it a day ahead of time and will quickly warm it in the oven at work. IF the call Gods are merciful. 😁

09/11/2025

When I was an active Federal Firefighter, I worked through a few Government shutdowns. We always got paid through them, though, because we were “essential”. That’s apparently not the case anymore. This job is stressful enough without having to make the choice between paying your mortgage or feeding your family. Sure, they’ll get back pay when the government reopens, but that does nothing about today, as they enter their 3rd pay period with $0. I certainly can’t reopen the government, but I can reach into my pockets a little, cover a few meals and cook one for them.
Such a special group of men. I pray this mess ends as soon as possible.

Tonight’s menu was oven baked bbq pork chops, Scratch Mac ‘n Cheese, caramelized apples with crystallized ginger and cornbread.

07/11/2025

Introduced the crew at South Kingstown EMS to Mississippi Pot Roast. Served with Yukon Gold potatoes and a from scratch sun-dried tomato and toasted pine nut horseradish cream sauce.

11/07/2025

While “The WRY Kitchen” may not be taking place in the firehouse anymore, the principles under which I founded it, have not changed. So, you’ll be seeing home cooking from now on. Maybe an occasional crew meal, depending on where life takes me. This page will exist as long as my love of cooking does. Let’s start off the new chapter with a marinated, stuffed and baked Portobello mushroom. Marinated in a mixture of premium quality oils and balsamic vinegars from , stuffed with whipped Brie and marscapone mixed with a little lemon and Herbs De Provence. Baked until just tender and topped with some friseé coated in a vinaigrette made with a mango white balsamic vinegar, then plated with a 28 y/o balsamic vinegar also from . I hope everyone is enjoying their summer!

27/06/2025

Well, after a slight delay, it’s finally here. My last 48 hr tour. The gang is having our last meal (tomorrow) catered. So, I had to cook one last time and get A TINY BIT FANCY. 😊 I started everyone with an appetizer of whipped Brie cheese, macerated strawberries topped with basil pesto on a Carr’s Water Cracker. Battalion Chief and I joined forces for the main course of chicken and broccoli with penne in a garlic butter sauce and my leftover pesto. Lastly for dessert, my famous (at least here..Lol) Key Lime pie. I took a moment to survey all the smiles at the table. It’s been an honor of my life to cook for these men. I finished my meal with a full stomach and a grateful heart. May you all always return home safe to your families. God Bless. 🙏🏻

Address

1790 Kingstown Rd

02879

Website

facebook.com

Alerts

Be the first to know and let us send you an email when The Wry Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your business to be the top-listed Interior Service?

Country:

City: