STONE HOUSE RESTAURANT Warm atmosphere and Mediterranean dishes are sure to make Stone House a new favourite. by Barbara Deppisch photography by Chantal Ayotte House Restaurant is the new sister to Vineland s landmark Lake House Restaurant. Opened in January 2010, the same exquisite European Mediterranean cuisine has been transplanted to Burlington with unique twists including a tapas menu and one-of-a-kind décor. Owners and Oakville residents Joseph and Hanne Nahman had been looking in the area for several years for the perfect property to showcase their Burlington raised Executive Chef Mitchell Lamb. A red seal chef, trained at Niagara Culinary Institute, Lamb honed his skills at several Niagaraon-the-Lake restaurants before settling in at Lake House. The plan was to have a second Lake House Restaurant, but as the Stone House location doesn t have a view of the shore, they improvised. We added the stonework all over the exterior and interior, says Hanne Nahman. It is similar to the Lake House, in that it has a comfortable, cozy kind of a feel. Their vision for both restaurants came as a result of their years of international experience. Hanne started in the restaurant business as a dishwasher and Joseph as a busser at 13, before attending the hotel school Ecole Hoteliere in Oostund, in Belgium where he grew up. He has trained in every capacity within the restaurant business all over the world including posts in Paris, New York, Sydney, Honolulu and Bermuda. The Nahmans designed Stone House themselves. An elegant waterfall graces the entrance of the roughly 7,000 square-foot restaurant that seats 197 and has a 36-seat patio. Stone House is divided into several distinctive dining areas. Owners Joseph and Hanne Nahman and Executive Chef Mitchell Lamb. 130 West of the City - May 2010
FOOD Warm Wild Mushroom Salad See recipe on page 134 One cozy space dubbed the Orient Express is fashioned as a railway carriage. Private compartments contain booth seating and vintage art purchased from New York adorns the walls. Each nook has a light switch that when pushed, a little red light comes on alerting the server s attention. For larger parties requiring privacy, a private function room can accommodate up to 40 people. The extensive menu is comprised of a stellar selection of seasonal, fresh ingredients borrowed from the menu the Lake House has been perfecting since 2002. We really believe that consistency is important. All these dishes are ones that have proven over the years to be winners and that customers have asked for over and over and they come back specifically for, she adds. We pride ourselves on our food. That s what it s all about. Nightly dinner specials include the popular Osso Buco Arrabiata (veal shank slowly braised in a spicy tomato sauce and dished up with fettuccine noodles) every Tuesday and Slow Roasted Prime Rib (Certified Angus Beef served with a thyme and rosemary savoury bread pudding and mashed potatoes) on Saturdays and Sundays. Lunch specials of gourmet wraps prepared with sweet potato fries and baby greens or half pizzas presented with greens are ever-changing and offered daily. They also offer The Taste of Stone House menu, a prix-fixe three-course lunch and dinner option of beloved dishes for $35. Choose from appetizers such as Hanne Nahman s favourite, Baked Brie wrapped in filo pastry with roasted garlic and cranberry arranged on a bed of warm grilled vegetables and garnished with a sweet red pepper sauce and balsamic drizzle. Entrées include Grilled New York Strip Loin and Oven Baked Chicken Supreme. For dessert there is a choice from an assortment of luxurious homemade mini desserts presented on a wooden serving stick. The tapas menu offered from 4 p.m. onwards offers lighter fare and has proven to be a success with addictive items such as Grilled Calamari with puttanesca sauce (Joseph Nahman eats it daily) and blackened Ahi Tuna served rare with pickled ginger and wasabi cream cheese. This tradition of providing tapas or small snacks with drinks is a conventional way of eating a meal in Spain. The restaurant has a very European touch. We tried to create an atmosphere and ambiance so that when guests come here for lunch or dinner it s a little escape, says Joseph Nahman. They get the whole experience: quality food, really good pricing, great service and generous portions. Here at Stone House, we are all about the customers. We like them to be pampered. 3106 South Service Road, Burlington; 905.632.1316 See it Live! Stone House Restaurant will be serving up tastes from their menu at West of the City s annual spring Girls Night Out on Wednesday, May 19. Tickets are $10 plus a non-perishable food donation. Tickets are available at Formula Media Group/ West of the City. Call 905.845.8536 for more information, or visit westofthecity.com. 132 West of the City - May 2010
Pan Seared Sea Scallops and White Bean Cassoulet (from Tapas menu) See recipe on page 135 West of the City - March 2010 133
FOOD The Ruby BOOK NOW TO SAVE THE HST Vanity for your valuables Access Security Products Ltd 1.800.268.9033 610 South Service Rd W, Oakville www.access-safe.com QUALITY INTEGRITY VALUE Safe. Secure. Stunning. Warm Wild Mushroom Salad 1 green zucchini 1 red bell pepper 4 tbsp (60 ml) vegetable oil ½ cup (125 ml) oyster mushrooms ½ cup (125 ml) portobello mushrooms, gilled and thinly sliced ½ cup (125 ml) button mushrooms, sliced 2 tbsp (30 ml) red onion, sliced thin 1 tbsp (15 ml) chopped garlic ¼ cup (60 ml) balsamic reduction ¼ cup (60 ml) goat cheese spring mix salt and pepper sesame seeds AN EARTH FRIENDLY COMPANY Innovative Custom Solutions for Every Room and Lifestyle Since 1987 CLOSETS HOME OFFICES GARAGES MEDIA CENTRES www.closetandstorageconcepts.ca 1047 North Service Road East, Oakville CALL (905) 337-2900 SHOWROOM - DOWNTOWN SQUARE, GEORGE AT LAKESHORE email: info@closetandstorageconcepts.ca Slice zucchini lengthwise in half-inch thick strips. Cut red peppers in half. Season and oil both the peppers and zucchini and grill, just enough to leave marks on the vegetables. Once grilled, slice into long strips. Heat a small amount of vegetable oil in a pan. Once hot, sauté onions, along with all of the mushrooms. Add grilled vegetables and garlic. Add balsamic reduction and toss, ensuring balsamic coats entire salad. Season with salt and pepper to taste. Pile warm mushroom salad over a bed of spring mix and top with goat cheese and sesame seeds for garnish. Serves two. It was truly our pleasure to work with contest winner Trity Dow and West magazine to make her closet dreams come true! For Complimentary In Home Consultation CALL 1-888-THE-CLOSET (1-888-843-2567) 134 West of the City - May 2010
Pan Seared Sea Scallops and White Bean Cassoulet 2 U10 sea scallops 4 strips bacon, chopped ¼ cup (60 ml) oyster mushrooms, sliced ¼ cup (60 ml) portobello mushrooms, sliced 1 tsp (5 ml) chopped garlic 2 tbsp (30 ml) white wine 1½ cup (375 ml) white kidney beans 1½ cup (375 ml) heavy cream (35%) ¼ cup (60mL) green onions, chopped ¼ cup (60mL) grated Asiago cheese salt and pepper truffle oil (optional) Heat a small amount of vegetable oil in a small pan. Sauté bacon with wild mushrooms. When bacon is crisp, add chopped garlic and deglaze pan with white wine. Add beans and heavy cream. Reduce cream until thickened. Add green onions, Asiago cheese, and season with salt and pepper to taste. Meanwhile, in a separate non-stick pan, heat a small amount of vegetable oil. Season scallops well, and sear on medium heat until golden. Serve seared scallops on top of bean cassoulet. Drizzle with truffle oil. Makes two tapas size servings. ENTER TO WIN a Chantelle Bra & Panty Set From May through June VISIT THE STORE FOR COMPLETE DETAILS 1900 Dundas Street, Mississauga 905-403-0526 callalilyfi nelingerie.com West of the City - May 2010 135