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The Brad Marchand era in Boston is over. In a sho The Brad Marchand era in Boston is over. In a shocking move at the NHL trade deadline, the Bruins sent their longtime captain to the Florida Panthers on Friday, dealing the franchise icon for a conditional second-round pick in 2027. That pick could upgrade to a first-rounder in 2028 if Florida wins two playoff rounds next season and Marchand plays in at least half of those games. Even more stunning? Boston is retaining 50 percent of Marchand’s salary, paying their former leader to suit up for the team that has eliminated them from the playoffs two years in a row. Marchand, 35, has been the face of the Bruins since breaking into the league in 2010. The Halifax native played all 1,090 of his NHL games with Boston, tallying 422 goals and 554 assists. He won a Stanley Cup in 2011 and became the team’s 27th captain in 2023. Despite expressing his desire to retire as a Bruin, Marchand now joins a Florida squad gearing up for another deep playoff run. “This was not an easy decision,” Bruins GM Don Sweeney said. “Brad is a competitor, and we’re grateful for everything he’s given this organization.” For Boston fans, it’s a gut punch. For Florida, it’s a power move. #bostonbruins #boston #newportbuzz #floridapanthers #miami
Considering her restaurant will go through 140 lbs Considering her restaurant will go through 140 lbs. of corned beef between parade day and St. Patrick’s Day, it’s hard not to chuckle when @maltonbroadway owner and Dublin native Chelynn Sheehan reminds me, in her delightful brogue, that corned beef—and its origin as a St. Patrick’s Day staple—is not, in fact, Irish. “I never had corned beef before I came to the States!” she mused. The corned beef–St. Patrick’s connection originates with the Irish American immigrants of the late 19th century, who cooked it as a substitute for the classic Irish bacon they couldn’t source in the States. So, brisket it was—and today, between @maltonbroadway, The Hibernian Hall, O’Brien’s, and @buskersirishpub alone, we’re looking at around 2,000 lbs. of corned beef simmering away over the next week, with dozens more eateries jumping on the Paddy wagon as well. That’s a lotta beef. The Hibernian Hall will cook 400 lbs. of corned beef, while at O’Brien’s Pub down the street, this year’s haul will be 900 lbs. “Last year, we had the longest line I’ve ever seen in my history at OB’s,” said GM Kerry Philbin. Her Guinness order: 15 half-barrels. “That may go up depending on the weather outlook.” Busker’s weaves corned beef into nearly every item on their menu, but with parade day imminent, they’ll start cooking 100 lbs. per day on Monday, aiming for 500 lbs. by Saturday. Nobody’s skimping. @speakeasy_barandgrill Chef Rob Biela is set to cook 40 lbs. for an always lively crowd, while @tavernonbroadway and @pour_judgement will be adding many an extra pound to the overall weight. Inked Restaurant Group has 150 lbs. on order. “We brine our own briskets for several days and then slow-braise them for hours. Much of the meat gets pulled while still hot, with the braising liquid added back in for flavor,” Scott Kirmil of Inked Restaurant Group said. The resulting tender meat is ready for filling tacos and dumplings, topping tater tots and nachos. @wharfsouthernkitchen will also be cooking and slicing the stuff for traditional corned beef dinners. (Full story at link in bio.) #newportbuzz #newportri #whatsheshaving #stpatricksday
Happy Saturday, March 8th! Here’s What’s Happe Happy Saturday, March 8th! Here’s What’s Happening in Newport today. @diegosnewport @waterbrothers @newport.mansions @newportlobstershack @thequenchernewport @davealvesmusic @adventuresinerindelle @viestesimplyitalian @rejectsbeerco @tavernonbroadway @newportblues @neverinvegas #newportbuzz #newportri #rhodeisland #scenesofnewengland #newengland
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