The Wickson Social
January 14, 2019
Remedy Cafe
May 6, 2019
XIX Nineteen Restaurant & Bar is the newest addition to the Bay of Quinte Golf and Country Club. The restaurant itself is situated at the end of a long entrance way. The road leading to the restaurant is lined symmetrically with beautiful landscaping, drawing the guests to the wood-trimmed building overlooking the 18th hole.
Inside, the building has beautiful 15-foot ceilings with large transom windows allowing natural light to shine through the entire space. The decor is modern with crisp lines and stunning stainless steel accents throughout. There is seating for just over 40 guests and an additional 40 on the patio overlooking the course. Originally the restaurant was only going to be open seasonally. However, after initial success, the decision was made to remain open year-round.
Despite the name, XIX isn’t just for golfers. The menu has something for everyone. Whether you’re looking to relax after a round or need a place for lunch or drinks on a patio, XIX is the place to go.
The Space
Chef Chris Harvey provides his guests with a fine, up-market twist on traditional food. Currently, the restaurant is open for lunch and dinner service, however, brunch is in the works and will likely be added in the future. XIX focuses on sustainability and local food sourcing through partnering with farmers such as Honey Wagon Farms and Fosterholm, to ensure the food they serve is organic and fresh.
A commitment to quality ingredients, great flavour, & inspired dishes.
Design Process and Equipment Selection
The Russell Hendrix team worked closely with Owner Roger Lichty, General Manager Marc Ray, local design/build contractor Bel-Con and design firm Pace Designs to bring the kitchen, bar and dining area to life. As with most designs, multiple revisions were made to ensure the overall vision was met.
The equipment chosen had to be compact, yet powerful enough to stand up to the demands of a commercial kitchen.
The kitchen was the most challenging aspect of the design process; the space was small which meant that Jenna had to maximize every inch of space to ensure proper workflow.
Matt Julien, Director of Construction, Russell Hendrix
True Refrigeration
Two True Refrigeration units were chosen specifically for the space:
The HC line from True is perfect for smaller kitchens as they provide ample storage and optimize space.
Hobart Warewashing
For sanitation, the kitchen is equipped with a Hobart ventless dishwasher. This unit is first of its kind and eliminates the need for a vent hood and ducting, which results in significant cost savings.
Custom Stainless Steel
The kitchen houses an array of custom stainless steel; a prep table with a sink, two clean and soiled dish tables and a double pick up shelf.
Garland Fryers
The kitchen has two Garland MJ35 Frymaster Fryers, designed for all-purpose frying and can produce up to 65 lbs of French fries per hour.
Garland Charbroiler
Beside the fryer is a Garland G-24-BRL Ceramic Briquette Charbroiler, ideal for grilling a variety of meats such as burgers, fish, poultry and more.
Garland Range
Lastly, the kitchen wouldn’t be complete without a Garland 36” gas range with 12” griddle top and standard oven.
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