Tradewinds Responds To Changing Tides In Economy, Food Trends

The menu, chef, dining room manager, and clientele have all changed and knowing that, one might be wondering what is up to. Patch sat down with Executive Chef Angelo "Tony" Petrone who introduced himself and the new Trade Winds (along with three of his favorite dishes).

Sautéed Louisiana-style tiger shrimp

Petrone said the sautéed Louisiana-style tiger shrimp is his favorite dish to prepare because "every time I make an order of these, they come out a little different," he said.

Petrone, who has been cooking professionally for more than 40 years, said sautéing is his favorite cooking method.

"I don't sit there with spoons and measuring cups," he said. "I developed a style, you can really be an individual in a sauté."

Petrone said he generally sautés with wine, garlic and a selection of spices he won't reveal.

Stonecroft's Stonington Scallops

The sweet Stonington scallops are sautéed and then coated in Panko breadcrumbs and broiled. Petrone said the scallops, which are served with or without prime rib, have been a traditional Friday night dish and a holdover from an earlier menu.

Trade Winds uses locally sourced, fresh food, according to Richard Pasqualini, the interim dining room manger. Pasqualini said the restaurant will be buying more products from local fishermen and farmers when the season permits.

Grilled, Aged New York Steak

Petrone said he travels to a nearby butcher as needed and selects the tenderloin, trims it, cleans it and cuts the individual steaks himself.

“It’s a really good cut of beef, he said. “If you order it medium-rare, it’s a great cut of beef.”

The dish is something the Inn has been serving for quite a while, said Pasqualini.

Pasqualini said before the restaurant opened to the public, everything on the menu was priced above $30 but "in today's economy that's a struggle."

The restaurant was previously only allowed to serve guests of the Inn, host events and serve dinner by reservation-only but all that changed in January when they received permission from the zoning commission to serve food to the public.

Pasqualini said they have kept popular items from the menu, have added to the menu and have dropped prices.

Pasqualini said more pasta and chicken dishes were permanently added to the menu, which now also includes a children’s menu.

"Our goal was to be able to have family of four come in here and have a reasonable dinner, enjoy our atmosphere and for the meal itself to stay around $50," said Pasquilini.