With the approaching St. Patrick’s Day celebration comes memories of the Irish and their relevant Newport history. Newport was built on the backs of the Irish, from its grand architecture to the seasonal cleaning of the giant Waterford crystal chandeliers, and of course, the daily cooking which began in the early hours of every morning.

This is the famous Breakers estate, home of the Cornelius Vanderbilts, cornerstone example of the Gilded Age, built before income tax laws were passed. There are 30 rooms for the once mostly Irish servants on the third floor.

The Breakers - Newport

Newport, Rhode Island has been a mecca of gilded age privileged and their ancestors since the early 19th century. Since that time the Irish servants they brought with them have multiplied and prospered, moved out of the grand houses to homes and businesses of their own.

The Breakers Kitchen - Newport

The commercial business of Newport focuses on tourism, real estate, and the service industry still. Until recently, gourmet shops run by the Irish and catering to the rich, offered fine French wines and rare liqueurs, one, nothing but cheeses from around the world, and another, the finest meats and groceries available in New England. These delicious shops lined Newport’s famous Bellevue Avenue and surrounding area, a veritable feast of shopping for residents and tourists alike.

The last of these fine gourmet grocery and meat markets closed about four years ago, simply closed the door when the owners decided to invest their time and energy in real estate instead. The building was torn down, and where it once stood, yet another bank was constructed. The closing of the gourmet shop was not only a sign of the changing economy and a lost part of Newport’s oh so grand history, but it also meant the end of Mrs. Price’s Chicken Salad.

Chicken Salad without mayonnaise, so tasty, it was the only thing you wanted on a hot summer day. With a slice of cantaloupe and a fresh just baked French croissant, it was the first purchase my daughter made when making a visit home.

Well, fret no more, here’s her recipe.

This chicken salad is made with Dotterer’s mustard instead of mayonnaise. The chicken is pulled in strips, not cut in chunks.

2 whole chicken breasts, boiled, and pulled apart in 2 inch pieces
1/4 cup slivered almonds
1/2 cup of dried apricots, quartered
2 teaspoons rosemary leaves
2 tablespoons of Dotterer’s honey mustard
salt and pepper, optional

Mix all together in a bowl and chill. Use your best judgment adding the mustard.

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