Page 17 - Leisure Living Magazine Holiday 2018

Chef in the Spotlight Chef Stephen Hahn
Of Rosie’s Bar and Grill, Port Clinton
By JD Noll, Feature and Food Writer
With a culinary degree from Pittsburgh’s Le Cordon Bleu and seven years of experience at Catawba’s Nor’Easter Club, Rosie’s Bar & Grill welcomes Chef Stephen Hahn.
In its current location on Madison Street, Rosie’s is named after a legendary Port Clinton personality, Rose Pasco. General Manager Kevin Lowe is excited to have Hahn on board, promis- ing “lots of good changes and positive influenc- es.” A lifelong resident, Lowe describes Rosie’s as rustic. The ambiance is accented with exposed brick and wooden walls and floors. The dining and bar area seats 85 while an upstairs party and entertainment venue has a capacity of 60-100. A rotating selection of craft beers and signature cocktails accents the seasons, and in the future watch for more special events like wine and beer pairings. Candlelit tables and a fireplace provide coziness on frosty winter evenings when the ambiance turns more toward fine, but still, casual dining.
The scratch kitchen at Rosie’s is popular for homemade soups and desserts and Chef Hahn along with his dedicated evening staff, hopes to incorporate his philosophy of using fresh, local ingredients on their menu along with newer trends. Citing area farms like Bergman Orchards for apples and Quinstock Farms for apricots and, of course, Lake Erie as a prime walleye and perch source, he feels it is critical “to put care into using local ingredients which shows our appreciation.” He believes, “The integrity of those ingredients should never get lost.”
He grew up in Sandusky and is a 2002 gradu- ate of Perkins High School. Stephen watched his mom and grandma cooking in addition to view- ing various cooking shows. Today, he still enjoys
watching Chef Gordon Ramsay on Hell’s Kitchen. Classically trained in French cuisine, Chef Hahn says, “It’s my foundation and it’s the beginning of all cooking methods.”
Not feeling like a big meal? Indulge your- self with one of their signature appetizers like delicious lollipop lamb chops, angry shrimp or edamame pot stickers. At lunchtime, you won’t go wrong by selecting the Pick 2 combo which part- ners a half sandwich, salad or soup for less than ten dollars. Dinner suggestions include the pop- ular petite strip steak and BBQ bourbon salmon
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Chef Stephen Hahn
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