By CRAIG MOY
Originally from Niagara-on-the-Lake, chef Brown has spent more than two decades cooking in wine-and cottage-country kitchens (he moved to Parry Sound in 1993). At Kudos Kuisine (one of Where’s best new restaurants of 2011), he combines the skills he developed in Niagara with culinary influences from Northern Ontario, including traditional inspirations from the Shawanaga First Nation.
LOCAL BOUNTY
Georgian Bay pickerel is marinated in maple syrup, crusted in cornmeal and pan fried, while wild shiitake mushrooms are incorporated into a sauce for the restaurant’s AAA striploin steaks.
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