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Taste of Hudson: Today's Featured Restaurant

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August 11, 2010

Today's Featured Restaurant: Hudson's Restaurant & Catering

Chef Kevin Altomare • Chef J.J. Altomare
www.tasteofhudson.com

Come away with us to a destination in dining.
Where the bold majesty of America’s grand lodges meets a fresh, exciting collection of foods and fl avors.
Prepare to be swept away by the creative American cooking of renowned chef Brandt Evans.
Come and See what Cleveland is talking about.
It’s just cool.

8960 Wilcox Drive (SR 82 & I-480 Twinsburg 330-486-BLUE
www.bluecanyonrestaurant.com
330-650-1955
www.hudsonsrestaurant.com
80 N. Main St.-Hudson, Ohio 44236

Casual Dining at its Finest...

Weekly Specials
"- Thursdays: $3 Martinis
"- Fridays: Lake Erie Perch
"- Saturdays: 16 oz. Prime Rib


When did you fi rst realize you wanted to become a chef?
Kevin: Ever since I can remember, I’ve always loved being in the kitchen.
J.J.: When I was a young child and being in the restaurants on the weekend with my dad,
it was a fun and fast-paced environment which I enjoyed.
Where and/or with whom did you learn to cook?
Kevin: Great grandma making meatballs and gnocchi at the kitchen table. I realized I
needed a bit more than that so I trained at The Culinary Institute of America – Hyde Park,
New York.
J.J.: At a young age with my dad at home, and later earned a degree from the Culinary
Institute of America when I decided to make it my career.
What was your fi rst “job” in the business?
Kevin: I would go to work with my father on Saturday mornings, but my fi rst real kitchen
job was at Bonefi sh Grill in Orlando, FL when I was 15.
J.J.: Weekends with my dad in many different restaurants, but my fi rst full time job was a
baker at Einstein’s Brothers Bagels.
What is your favorite dish to prepare at your restaurant and why?
Kevin: Thaxton Family Farm Garlic Scape Pesto Pasta. Not only is it fun to say but it’s a
great opportunity to use a local farmer right here in Hudson....and it combines my 3 favorite
things: garlic, sausage and pasta.
J.J.: Our Lemon Chicken Pasta; it is made on our sauté station and which is my favorite
station to work because it’s fun and fast paced. And the dish itself has a very unique and
cravable fl avor.
What is your favorite dish to eat at your restaurant and why?
Kevin: Blazin’ Shrimp is crispy, crunchy, saucy, and spicy-what more could you ask for.
J.J.: The French chicken sandwich, the sandwich resembles one from a little bistro where
my parents had their fi rst date and as children we would go there to eat. Most of our menu
items all have memories and meanings behind them.
What is the most unusual request you’ve ever gotten from a customer?
Kevin: A double Teddy Burger – that’s 1# of meat with 3 Slices of bread, sauce, lettuce and
4 slices of cheese.
J.J.: The fi rst thing that comes to mind is scrambled eggs, so runny you could suck them
through a straw!
The Hudson area has a diverse variety of great restaurants. Why do you think that is?
Kevin: Because the residents in Hudson know what great food is, and they are open to
trying new things.
J.J.: People in Hudson are typically well educated and have a broad background, they travel
and understand food and spirits and enjoy many different fares from different regions of
the world.
What is your favorite thing about the Taste of Hudson?
Kevin: To have thousands of people taste our food in such a limited amount of time. We
pride ourselves in meeting our guests and being able to see how much they enjoy what we
do.
J.J.: It’s a true showcase of our restaurant’s menu and talents. It’s a lot of work but just as
rewarding when your patrons can’t stop talking about how much they enjoyed your food.




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