"I was looking at a travel magazine one day and saw a picture of 
an old Labrador retriever sitting outside a quaint country restaurant 
in France called La Providence. It evoked something wonderful inside me 
and I thought the name 'Providence' (meaning "guided by the divine hand 
of nature") was a perfect name for a restaurant where I could draw on 
the natural foods of my region," recalls Paul O'Connell, executive chef 
and owner of --you guessed it--- Providence, in Brookline, Massachusetts. 
His dream was to open a casual restaurant that brings back some of the 
small comforts that have been lost in our daily lives.
     O'Connell studied at Johnson and Wales Culinary University, and 
under such noted chefs as Lydia Shire of The Parker House in Boston, 
Jasper White of Jasper's, Chris Schlesinger of the East Coast Grill in
Cambridge (where O'Connell first became a sous chef), and most recently,
under Todd English of Olives (a 1994 America's Rising Star Chef). From
it all, O'Connell has created a style that is uniquely his.
     O'Connell uses his cooking skills to raise money for numerous 
charitable events across the country, and he contributes to programs 
such as Meals on Wheels and Aid & Comfort. He has also served as a 
board member of the American Institute of Wine and Food.

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Bibb    &    Watercress    Salad    w/Hot    Mustard....

                     *  Exported from  MasterCook  *

Bibb/Watercress Saladw/Hot Mustard,Toasted Walnut Bread&Blue Goat Cheese

Recipe By     : Paul O'Connell -- Providence, Brookline, MASS.
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      heads         Bibb lettuce
   1      bunch         watercress
   1      head          endive
   6      ounces        domestic blue goat cheese
  12      large dice    walnut bread -- toasted lightly
     1/4  cup           red onion -- sliced
     1/2  cup           sour cream
   2      teaspoons     Dijon mustard
   2      teaspoons     dry mustard
   1      teaspoon      Worcestershire sauce
     1/2  teaspoon      cayenne pepper
     1/4  cup           lemon juice
     1/2  cup           olive oil
                        salt and pepper -- to taste

     For the salad, wash and spin-dry the Bibb and watercress. Set aside 
in a cool place. To make croutons, arrange walnut bread slices on a 
cookie sheet. Cut endive in half lengthwise, then into thin strips. 
Arrange endive on walnut bread. Crumble blue cheese over endive. Set 
     For the dressing, in a large mixing bowl, whisk together sour cream, 
mustards, Worcestershire sauce and cayenne pepper. Add lemon juice and
olive oil while steadily whisking. Thin with a little water if desired. 
Season with salt and pepper.
     TO SERVE: To assemble salad, place desired amount of dressing in 
a large bowl. Add Bibb lettuce, watercress and red onion and toss until 
lightly coated. Heat walnut bread croutons in a 350F oven until cheese
begins to melt. Remove from oven. Arrange two or three croutons on each 
plate. Place salad carefully in the center.

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