Here’s the Dish with Chef Woodrow “Woody” Smith of Chill Rooftop Grill
224 96th Street, Stone Harbor • 609-368-8500 • chillstoneharbor.com
Chill Rooftop Grill in Stone Harbor will have a new face in its kitchen this season with the addition of executive chef Woodrow “Woody” Smith.
“I love to cook,” says Smith, who grew up in Marlton. “I was always meant to do it and I’ve done nothing else. I’m looking forward to showing Stone Harbor what we can do and showing them how food should be by letting the food speak for itself. We are going to have a new menu this year with a mix of everything. I like to call it American style, but we will have everything from Asian-influenced dishes like the Teriyaki Mahi-Mahi to Jamaican jerk chicken and Mexican street corn. I’m also excited about our new smoker; we will now be able to make smoked chicken, pulled pork and ribs, so you will smell us before you see us.”
Smith started in the kitchen at age 13 and attended vocational high school for commercial foods. Upon graduation from high school, he served in the U.S. Army, where he was able to hone his skills. He also attended the Academy of Culinary Arts program before heading out to work in Las Vegas at The Mirage for six years. He has experience working with different styles and tastes of cuisine and enjoys traveling and eating. After his stint in Las Vegas, he was hired by a motion-picture catering company called Coast to Coast, where he had the opportunity to work for actors and crew members on movie sets. When he decided to come back to New Jersey, he worked as a teacher at the Star Career Academy. And now he is now bringing his experience to Stone Harbor as the executive chef at Chill.
“If you really dedicate yourself to this profession and really care about what you do, you will have success in the culinary field,” Smith says. “Anybody can cook and slop something on a plate, but you have to care about the way it looks and tastes. We’re going to have the best food in Stone Harbor this year.”
When Smith is not in the kitchen, he enjoys scenic photography and spending time outdoors.
Chill Rooftop Grill will be open weekends in May and daily beginning in June. In addition to its regular menus, the restaurant will also be able to accommodate special events, rehearsal dinners, wedding brunches and more. Stop by and Chill this summer!
Q&A
What are three ingredients that are must-haves in your kitchen?
Garlic, wine & fresh herbs.What’s the inspiration behind your signature dish?
I like the taste of the Asian teriyaki sauce with the sweetness of the pineapple salsa and the delicate taste of the mahi served over the stir-fried rice.Your favorite comfort food is (and why)?
Ravioli stew – reminds me of when I was young and was around family.Do you prefer white or red wine?
I like a good white, but if you get a fruity bold red, I’m there.Who would you love to cook for?
Gordon Ramsay – a chef I look up to.
A recipe from Chill Rooftop Grill: Teriyaki Glazed Mahi-Mahi with Pineapple Relish and Stir-Fried Rice
Teriyaki Sauce
1 cup Teriyaki
½ cup concentrated orange juice
¼ cup water
2 tablespoons brown sugar
1 ounce honey
1 tablespoon minced ginger
Corn starch to thicken
Pineapple Relish
1 cup pineapple
½ cup red pepper
¼ cup cilantro
¹/₈ cup red onion
1½ teaspoon jalapeno
½ teaspoon garlic
½ lime, juice
1 tablespoon vegetable oil
Salt and pepper
Stir Fried Rice
3 cup rice
2 tablespoon sesame oil
1 small white onion, diced
1 cup peas & carrots
3 tablespoon soy sauce
2 eggs, lightly beaten
2 tablespoon sliced green onions
1 tablespoon minced garlic
Instructions:
Grill the mahi-mahi; time and temperature vary depending on the size of the piece of fish, about at 150 degrees. After grilling, brush with teriyaki sauce. Plate the stir-fried rice and vegetable du jour. Place the mahi-mahi on the rice and vegetables, and top with pineapple relish. Enjoy!
