12
The Chef’s Table Back to basic’s with Brendan J. Monts Northrock Restaurant
Northrock Restaurant on South Road is a hidden gem that one accidently stumbles upon and finds a very pleasent discovery indeed. With just enough enchantment to keep you engaged, the restaurant also offers just the right amount of attention to make you feel at home. At Northrock, an ideal combination of comfort food classics meet outstanding flavours and an unparalleled wine selection featuring seventy carefully selected bottles from around the world, will bring you back to indulge over and over again. Meet Chef Monts Brendan J. Monts is a small town guy who grew up on a farm in Ohio. He spent his childhood in the fields and was jarring his own food as far back as he can remember. Portuguese Stew Using a Cataplana, a broad domed dish made of copper, Chef Monts recreates traditonal Portuguese Stew. He explains that the sealed dome and curvature of the Cataplana cooks the ingredients evenly in a time sensitive manor. This dish has a kick but is not too spicy and features Clams, Mussels, Shrimp and Calamari while cooked in a tomato pepper broth base with chorizo. Traditionally a wine cork is cooked in the stew to bring out the flavours of the seafood . Chef Monts serves this dish with toasted sour dough bread for broth dipping pleasures. Pairing: Enjoy with a bottle/glass of Jean-Luc Colombo Cape Bleue Rosé 2012
Gourmet Espetada Another traditional Portuguese dish that is usually made with large chunks of meat rubbed in garlic and salt, then skewed on a bay leaf stick and served with vegtables such as onions and bell peppers and left to grill over smouldering wood chips. Choose from Steak, Surf n Turf, Chicken, Vegetarian or S’MORES!!! The S’mores dish is mainly for kids but many adults order it too. It is a great representation of Chef Monts love for keeping families happy. It reminds him of home, and the simple life.
Pairing: Enjoy with a bottle/glass of Sanford Santa Rita Hills Pinot Noir 2009 Panna Cotta A melt-in-your-mouth simple and light summer dessert featuring cream, milk and sugar infused with lemon grass, caramelized banana and pineapple. Pairing: Enjoy with a bottle/glass of Paul Jaboulet Aîné Muscat de Beaumes de Venise 2010 Wine pairings courtesy of: Stefan F. Gitschner Available at Gosling’s Stores
Sponsored By
West Indian Curry Imagine a phenomenal blend of mango, sweet potato, lime, cilantro, okra, cinnamon, coriander and ginger. Local fish is always used when available along with delicious shrimps and scallops. Coconut milk and a slight kick bring it together. Pairing: Enjoy with a bottle/glass of Chateau Ste. Michelle Riesling 2010 NORTHROCK RESTAURANT 10 South Rd, Smiths | 441 236 6633 | northrockrestaurant.com
Breakfast . Lunch . Dinner Bar . Lounge 1 41 Fro n t S t re e t , Hami l ton, 292 0777