The Northside Restaurant

Wine and Chocolate Pairing!

Northside — Sat, 27 Feb 2010 17:25:53 +0000

The Northside has teamed up with Darren Johns, owner of Mercury Chocolates, to bring you a fantastic night of wine and chocolate. The evening will start off with hor’s d’euvres and cocktails, and will eventually head into a sit down wine and chocolate pairing. Stay tuned for more details and menus.
Tuesday March 30, 2010. 6:30 P.M

The Northside

Northside — Sat, 27 Feb 2010 17:20:31 +0000

In March of 2008, Johnny, Jeff and a couple of friends went to the city to indulge in all it has to offer. Over dinner, the fellas spoke of their discontent in their current positions and their desire to better their careers. After a couple of meetings discussing the possible location/concept etc. etc. of their “soon to be restaurant”, Johnny’s old boss offered him the restaurant that he was currently the chef at. From their Jeff and Johnny were faced with a big decision. To stay, or to go. After weighing their options the boys decided to give it a shot, as they were both big fans of the restaurant to begin with. From there, The Northside was established in June of 2008.

Since opening their doors, The Northside has underwent significant changes, including an entire interior renovation, and a major menu overhauling. The boys have earned themselves 2 best fining dining awards in the County of Northumberland and have been nominated for a Business Acheivment award in both the Emerging Business category as well as the Hospitality and Tourism category. Johnny has been featured at the “Savour Ontario” event held in Toronto, which celebrates the slow food movement, and also has his recipes featured monthly in an area magazine.

There are big plans for The Northside over the next couple of years, so keep your ears to the ground and your mouths to the forks. Join us and see what all the hype is about!

Jeffrey Bray – Manager / Proprietor

Northside — Sat, 27 Feb 2010 17:19:04 +0000

Jeff has spent the majority of his last 10 years in the restaurant industry. At only 28 years old he holds a great amount of knowledge of every aspect of the restaurant. Like most, Jeff started dish washing. From there he headed his first kitchen (albeit not much of one), before moving to the front of the house. Jeff honed his skills as a bartender a few local restaurants, and eventually earned himself a general manager position at a new restaurant and bar in Port Hope. After a year and half of helping The Great Farini establish themselves as a mainstay, Jeff decided to move on when Johnny presented him with the opportunity to become partners in The Northside. Still learning everyday, Jeff has big plans for the future of the restaurant and is incredibly proud of what he and Johnny have accomplished.

Favorite Food: Pizza

Favorite Movie: Stand By Me

Favorite Drink: Gin and Tonic

Most memorable meal: Oddly enough, the first time I ever ate at The Northside. Before our time as owners, but, Johnny was still the Chef. I had scallops for the first time ever and they blew my mind. They still do.

Brooke Simpson – Server

Northside — Sat, 27 Feb 2010 17:10:02 +0000

Brooke is a graduate of Western University with a degree in Geography. She will also be attending Fleming College this fall to continue her education, by taking G.I.S. Brooke is best known for always being bright and cheery and holding down many of jobs. She is an incredibly hard worker and we are very lucky to have her.

Favorite Food: “Duck Risotto is by far my entree of choice here at The Northside, but really, anything you bite into will change the way you think about food. Plus, the Eggplant and Chevre is amazing!”

Favorite Movies: The Crow, Indiana Jones and the Last Crusade, Up, October Sky

Favorite Books: The Black Sun, The Innocent, The Glass Castle, Anything by Bill Bryson, Mans Search for Meaning.

Favorite Drink: Spicy Caesars, Wine, Diet Coke, Vitamin Water.

Favorite Passtime: Anything active and outdoors, reading, horseback riding, working out.

Brittany Ugolini – Server

Northside — Sat, 27 Feb 2010 17:02:12 +0000

Brittany is a very talented server and has great calm under pressure. She is currently enrolled at Queen’s University for Biology. Her goal is to one day get herself into med-school and become a Dentist. This summer she will be doing some volunteer dentistry work in Nicaragua. Very cool. She also enjoys playing hockey in the winters, and running in the summer.

When Brittany first started at The Northside she was a vegetarian. Johnny has since changed her ways, and, I believe she is now, officially, a carnivore.

Favorite Food: Anything cooked by Johnny, escargot and steak.

Favorite Movies: Blow, The Thomas Crown Affair, Avatar and Taken

Favorite Books: The Time Travellers Wife, Flowers for Algemon,
A Million Little Pieces and My Friend Leonard

Favorite Drink: Caesar, Chocolate Milk and Vitamin Water

Favorite Pass times: Travelling and cottaging.

Troy Howard – Daytime Server

Northside — Sat, 27 Feb 2010 16:45:00 +0000

Troy is known for a few things… One: He’s a great drummer. He went to school for music at Mohawk in Hamilton, and currently plays in three different bands in town, including our Sunday house band The Northside Gang. Two: He’s notorious for taking simple stories and making them into epic novels. Three: He’s has about 1200 original jokes; 8 of which made anyone laugh. He’s a special guy and we love him dearly!

Favorite Food: Anything in sandwich form

Favorite Book: Crazy from the Heat: The Autobiography of David Lee Roth

Favorite Drink: Any kind of Beer

Favorite Passtime: Playing in a band when everyone is in the pocket!

Goats Cheese Vinaigrette w/ Burnham Family Farms Strawberries and Organic Greens

Northside — Fri, 26 Feb 2010 17:17:20 +0000

Fresh local strawberries are here, and in my opinion one of the highlights of the summer here in Northumberland. This salad makes a great summer lunch with some nice bread or a grilled breast of chicken for a light meal.

4oz of soft goat cheese
1/4 cup dry white wine
3 tbsp cider vinegar
1/2 cup good olive oil (not extra virgin)
1 tsp dijon mustard
Pinch of finely chopped rosemary and thyme
1 tsp maple syrup
1/2 cup toasted sliced almonds for garnish
Salt and lots of cracked pepper to taste

Put the olive oil and almonds aside and combine all other ingredients, and whisk until smooth. While whisking, slowly drizzle in the olive oil and whisk until velvety smooth. Slice as many strawberries that will tickle your fancy and sprinkle over the mixed greens. Dress when ready to serve and garnish with those tasty almond slivers. Booyah. Enjoy with a pint of gin with a tonne of ice and a lemon peel.

Smoked Trout Mousse

Northside — Fri, 26 Feb 2010 17:15:48 +0000

We’ve created a great friendship with the folks at a local trout farm. I smoke my own but they have some of there great product available right out at the farm. I serve this in individual cups but it’s great at a party as a dip. The recipe calls for raw egg whites, so be careful! Keep it on a bowl of ice if you are putting it out.
Ingredients
1 Fillet of Smoked Linwood Acres Trout, crumbled.
1 cup 35% cream
2 egg whites
1 spring of fresh tarragon, chopped.
1 pinch of dill, (fresh chopped is better)
1 tsp montreal steak spice (what? it’s good stuff!)
In a very clean glass bowl whisk egg whites until peaks form. In a separate bowl, whisk cream until peaks form. Fold Egg whites into cream. Add all ingredients and mix very well.
Let chill for one hour. Serve with anything you can dip, or bread and crackers. Keep it in the county and enjoy with a Churhkey Lager!

Eggs Benedict with Linwood Acres Smoked Trout

Northside — Fri, 26 Feb 2010 17:14:12 +0000

Ingredients. Feeds Four.
28 Eggs
2 tbsp Rice Vinegar
1 tsp Maple Syrup
1/4 pound of butter
Salt and Pepper
4 English Muffins
250g of Linwood Acres Smoked Trout

Directions for the hollandaise.

Seperate 20 eggs. You will only need the yolks of these. Boil a pot of water.
Slowly melt the butter. In a big stainless steel bowl, add yolks, rice vinegar, maple syrup and a pinch of salt and pepper. Whisk.
Place the bowl over top of the boiling water (double boil) and continue to whisk. From this point on you cannot stop whisking.
Whisk until the eggs change colour. Slowly add your melted butter a bit at a time. Check the bottom of the bowl and be sure that it is not too hot.
This will result in over cooking the eggs. If it is too hot, reduce heat and whisk your little heart out. Once all of the butter is gone and your sauce is
a nice thick pale yellow, you have a delicious hollandaise!

Toast your english muffins, and poach your eggs to your desired tenderness in the already boiling water. Top the english muffins with the smoked trout
and poached eggs and finish with hollandaise. Enjoy at the Northside with a $5 caesar or mimosa and great live jazz every sunday from 11:30 – 3:00!

Grilled Salmon with Thai Pineapple Curry Sauce

Northside — Fri, 26 Feb 2010 17:12:42 +0000

A perfect sweet and spicy summer dish. If salmon is not your thing, substitute chicken. That combo will work great as well. This dish is very popular at the restaurant. I have simplified the sauce to save you a little hassle (and cash.)
The Sauce
1 Tbsp. thai red curry paste
1/2 cup pineapple juice
1/4 cup coconut milk
Pinch of ginger powder.
Salt and Pepper to taste.
Chopped cilantro to taste.
Add all ingredients to the sauce pan and reduce by about half, (adjust seasonings after you have reduced.) Brush salmon with olive oil and season with salt and pepper. Grill to you liking. Pour the sauce over the salmon and serve over basmati rice or as a salad. Simple! Enjoy with a Pilsner Urquell or an off dry Reisling for some nice flavour combinations. Cheers.