The GrogGe Shoppe, at Devon House, is reopened under new management and will fall in the Savoury category for this year's Gleaner-sponsored Restaurant Week.
Patrons will be getting the experience of chef Denise Bradshaw, head chef at the restaurant. With a host of skills which she has acquired from working at Norma's on the Terrace, where she still works, Bradshaw will certainly be ensuring you will get quality meals.
Bradshaw prepared one dish to give you a glimpse of what to expect this Restaurant Week. Feast your eyes on smoked pork chops in a Red Stripe beer and teriyaki sauce, coated with a tamarind glaze and seasonal caramelised fruits. This is served with red herring with a duet of potatoes, rice and peas and fried plantains. Now get to know a little about the chef.
Why did you become a chef?
"I've been cooking since I was 13 with my mother. It was natural."
How long have you been in the industry?
"About 23 years. When I was about 15, Norma Shirley took me under her wing. I've been at Norma's on the Terrace from its inception. I've experienced a lot," she said, which has refined her skills and allows her perform in this new post at Grogge Shoppe.
What's your area of specialty?
"I'm a general chef."
If you've participated in Restaurant Week before, what was it like? If not what are you looking forward to?
Bradshaw said this is the first time she has experienced Restaurant Week at Grogge Shoppe. However, she has experienced it at the other restaurant and hopes that patrons will show the usual strong support.
Do you cook at home?
"Yes, I love to cook," she said. She enjoys cooking grilled butterfish with potatoes at the restaurant, and she enjoys cooking anything with fish at home.