How To Make Semolina Cavatelli with Chef Matt Wick | CT Eats Out | 3/16
Chef Matt Wick's Cavatelli with Guanciale, Ricotta, Lemon and Marjoram | CT Eats Out | 2/16
Interview With: Chef Matt Wick of River Tavern | CT Eats Out | 2/16
Dessert for Dinner at River Tavern | The-E-List | 1/15
Restaurant Review: River Tavern, Chester | Connecticut Magazine | 11/13
The Man Behind The Acclaimed River Tavern In Chester, Jonathan Rapp | Connecticut Magazine | 7/13
Supporting The Farmers And The Hungry | The NY Times | 9/10