The benefits of being a chef in the Quinte region are endless.
From local cheese produces to farmers to crafty makers of ale, there’s always something new to add to the menu.
“It makes us feel good that we’re bringing quality food,” said John Alexiou, the Executive Chef Proprietor of Earl & Angelos in downtown Belleville. “It’s gratifying to bring new things to people who wouldn’t experience a lot of things that we’re bringing to Quinte.”
The slick interior of Earl & Angelos – with its polished oak and slate – sets the ambiance of this traditional steak house with a penchant for seafood.
Its decadent Quintelicious menu embodies the restaurant’s verve. The Salmon en Croute is a dish that consists of fresh salmon in a puff pastry with julienne apples, caramelized onions, leeks, and Fifth Town chevre cheese. And then there’s the Angus Reserve NY Striploin. It’s stuffed with horseradish, aged white cheddar, La Cultura Salumi pancetta and demi-glace.
“We’ve had rave reviews so far,” he says. “Everyone is enjoying it. We really put a lot of thought and effort into creating this menu.”
One of the most ordered items on the menu is the squash flan. “Everyone’s gone crazy over it,” he said. “It’s not a really, really sweet kids dessert. It’s an adult dessert. It has maple whisky in it, with caramelized apples on top.”
A fine finishing touch to a perfect menu.
Find the full menus and all participating restaurants at Quintelicious.ca. See you in October!