Restaurant owner and chef Andy Montero is a man about town. When he’s not whipping up mahi and crab étouffée or ratatouille lasagna at Montero’s, an Elizabeth City landmark, he’s catering social events, serving on community boards or raising funds to support neighborhood schools. Now, Montero’s fans can learn more about his rise as a restauranteur and try out a few of his recipes, featured in a new book, Chefs of the Coast: Restaurants and Recipes of the North Carolina Coast. Written by restaurant reviewer and food critic John E. Batchelor, the publication is part guide book, part cook book, covering popular dining spots from Corolla to New Bern. Look for Montero’s recipes for shrimp and grits with Andouille sausage, as well as gingered salmon. Then plan a visit to Elizabeth City to sample these signature dishes for yourself! Chances are, you’ll see Montero too. Like we said, he’s a man about town.
Restaurant owner and chef Andy Montero is a man about town. When he’s not whipping up mahi and crab étouffée or ratatouille lasagna at Montero’s, an Elizabeth City landmark, he’s catering social events, serving on community boards or raising funds to support neighborhood schools. Now, Montero’s fans can learn more about his rise as a restauranteur and try out a few of his recipes, featured in a new book, Chefs of the Coast: Restaurants and Recipes of the North Carolina Coast.
