Bay of Quinte Tourism

Quintelicious: Capers

Capers Quintelicious meal in Bay of Quinte

Cooking with red wine has the markings of October. Its crisp warmth befits the season. From tomato sauce to risotto to marinated root vegetables, wine takes cooking to a whole other level.

“I love to use red wine,” said Chef Stephane Schmitt, of Capers in downtown Belleville. “You actually give the dish a richness when using a lot of wine.”

Chef Stephane began his career in Paris, France. From there, he went abroad to New York to enhance his skills. In 2007, he came to Canada and worked in Kingston at Chez Piggy and Le Chien Noir Bistro. In 2012, he joined Capers.

Having worked in many diverse kitchen environments in Europe and North America, Chef Stephane he has refined his personal style. He keeps it simple and delicious.

“My motto is as simple as you can get, but as delicious and as fresh as you can possibly get too,” he said.

Part of that deliciousness is the red wine. His Quintelicious menu is gingered with it.

Take the appetizer, for example. It’s a nice green salad paired with Maple Dale’s red wine cheddar. And then there’s the entrée. Grilled lamb chops with squash puree, roasted baby potatoes and carrots cooked in a red wine reduction.

Simple. Delicious. Fresh.

It doesn’t get much better than that.

Find the full menus and all participating restaurants at See you in October!

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