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Taste of Hudson: Today's Featured Restaurant: ROSEWOOD GRILL

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August 18, 2010

Today’s Featured Restaurant:
ROSEWOOD GRILL
(Hospitality Restaurants)
Corporate Executive Chef Shawn M. Cline
Cozy...casual...chic...unique.
Call ahead seating
330.656-2100
-At Historic Turner's Mill-

When did you first realize you wanted to become a chef?

As a youngster, my grandmother had a large garden with apple and pear
trees on her property. We ate freshly picked produce throughout the
summer months and we canned for the remainder of the year. It was then
that I developed a respect and passion for the best, freshest products; this
remains a driving force in what I do every day.

Where and/or with whom did you learn to cook?

I was fortunate to work alongside some very talented chefs early in my
career including Doug Katz, Regan Reik and Jonathon Bennett. Things
really kicked into gear with Hospitality Restaurants in the incredible
kitchen at Blue Point Grille under Chef Peter Joyce – Pete is absolutely
brilliant!

What was your fi rst “job” in the business?

I worked preparing and maintaining a very busy, high end breakfast
buffet at the Marriott in Dayton, OH. I had to be up really early, and run
hard to ensure that over 200 guests had a great start to their day.

What is your favorite dish to prepare at your restaurant and why?

I love to prepare our very popular Maui Rib Eye. It begins by butchering
beautifully marbled Certifi ed Angus loins into steaks and then making a
perfectly balanced marinade that glazes so nicely on our grill. This dish
starts with incredible products and yields delicious results.

What is your favorite dish to eat at your restaurant and why?

We have such great variety that I can go weeks without ever trying the
same thing. (Except our Burgers, I make it a point to get my fi x as often
as possible)

What is the most unusual request you’ve ever gotten from a
customer?

We often encounter guests that have specifi c food allergies or intolerances,
and may request a dish that is not on the menu. I guess we really don’t
consider any of this to be unusual as we’re focused on telling our guests
what we WILL do for them.

The Hudson area has a diverse variety of great restaurants. Why do
you think that is?

Since we’ve been in Hudson, we’ve found that our clientele has a
keen, adventurous palette. Rosewood has been well received and fully
supported by the community. It’s this display of support, and enthusiasm
to gather over food and drink that draws these businesses to the area.

What is your favorite thing about the Taste of Hudson?

Since this is our first year, we’ve really yet to fi nd out. If the “Hail to the
Chefs” preview event is any indication – it should be a lot of fun, with a lot of delicious food!

 




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