RED KNOT, KENILWORTH
You don’t have to be a golfer or belong to the club to eat at Red Knot, the casual new restaurant located in the 46,000-square-foot clubhouse at Galloping Hill Golf Course in Kenilworth as it is open to the public. Upon entering, we were impressed with the gorgeous floor-to-ceiling windows and a slate terrace with panoramic views of the 271-acre municipal Galloping Hill Golf Course. There are flat-screen TVs above the bar and comfy, leather armchairs in front of a gas fireplace. A private dining room seats 10, and the stunning, second-floor event space has state-of-the-art AV capability and can handle 50 to 300 guests. It was so lovely, I told Lowell I wanted to get married again—to him of course—so I could have a reception there! Red Knot is named for an endangered shore bird that migrates through NJ between South America and the Arctic.
A very talented and experienced staff has been assembled here. The contemporary American menu is under the direction of executive chef and NJ native Ralph Romano, a French Culinary Institute graduate and 30-year professional, who was the opening executive chef at Barclays Center in Brooklyn. Richard Spaulding is the food and beverage director. His last position was general manager at Ursino in Union. Prior to that, he managed Restaurant David Drake in Rahway and was opening assistant GM at Ninety Acres in Peapack. Chef de cuisine is Brian Isabella is a French Culinary Institute graduate, who has worked at Restaurant David Drake, The Peacock Inn, and Ursino. There is even a resident barbecue master, chef Patrick Williams, who is also in charge of banquets and catering. The pastry chef is Cassandra Carlstrom.
We were invited to a press dinner, and were as impressed with the food as we had been a few months back when we were at the facility for a tasting of items from the banquet menu. Dinner started with warm olives (they taste so much better this way); a creamy artichoke ricotta dip; mac n’ 3 cheese (have never had any version of this dish that we didn’t love); spring-pea soup and Cuban black bean soup (Lowell’s favorite). Salads which can be easily shared, were gorgeous, large and filled with colorful ingredients. The Galloping Hill salad had heirloom tomatoes, goat cheese, local farm lettuces and a buttermilk-ranch dressing. Calamari salad came with baby arugula, red onion, olives, cucumber, tomato and an invigorating lemon oregano vinaigrette.
Calamari salad
A special blend of ground steak is used in Red Knot’s hamburgers, and they are juicy and well worth ordering. Accompanied by addictive french fries, this 10-ounce patty was a belly buster. A well-received wood-oven salmon came beautifully plated with baby beets, potatoes, Swiss chard and a beet vinaigrette. Double-cut pork chop (you can easily guess who had that) came on a plate brimming with crispy potatoes, Brussels sprouts, bacon and red cabbage, a hardy dish if you have a big appetite. The New York sirloin also had crispy potatoes and was enhanced with asparagus, wild mushrooms and a bordelaise sauce. Duck had a Middle Eastern theme and a sweet/tart taste from a pomegranate glaze, and tamarind and honey jus sauce. Sliced and presented on top of a savory bread pudding, and paired with white asparagus and cipollini, onions, this was a most impressive dish.
Salmon with baby beets, potatoes, Swiss chard and beet vinaigrette.
Desserts are given the same attention as the rest of the menu. Strawberry rhubarb cobbler topped with streusel and plated with a bowl of buttermilk ice cream was divine—I was sorry I had to share it. Cheesecake was creamy and had a shortbread crust which was a delightful change from the usual graham cracker crust. Doughnuts were whimsically presented on a cinnamon stick surrounded with three dipping sauces: chocolate ganache, caramel and raspberry puree. Bread pudding was crowned with chocolate sauce and served with caramel ice cream—decadent in a most wonderful way.
Doughnuts with dipping sauces, cheesecake and strawberry rhubarb cobbler.
Photos courtesy of Lowell Saferstein
Wherever possible, Red Knot uses local purveyors for produce, for their Jersey Shore day boat catch, specialty meats, fine chocolates, cheeses, and beer. Herbs and vegetables are grown in their on-site garden. The restaurant is open for breakfast and lunch Monday to Friday and dinner daily.
Red Knot at Galloping Hill
3 Golf Drive
Kenilworth
908-686-1556
*******************************************
CHEF JUSTIN YU AT ELEMENTS, PRINCETON
On August 9, chef Justin Yu from Oxheart in Houston Texas and Alan Kaufman from Shibumi Farm in Princeton will be collaborating on a Cultivated and Wild Mushrooms of NJ dinner with Scott Anderson at Elements, 163 Bayard Lane, Princeton. Like chef Anderson, Chef Yu was also a 2013 James Beard Semi finalist in his region and has worked at *17 in Houston, Texas, Green Zebra and Spring Restaurants in Chicago, Illinois, and Ubuntu (one of our favorites), in Napa, California. An optional beverage pairing will also be offered. 6 PM; $105. Reservations: 609-924-0078.
*********************************
WINE CLASSES IN FLEMINGTON
George Staikos, a wine educator, sommelier, and corporate speaker will host a Wine Class Series at 55 Main Restaurant, 55 Main St, Flemington with two new wine themes. On Aug 6, the Loire Valley will be explored and on August 27, the theme will be the Best of Spain and Portugal. Both two-hour classes are held from 7 to 9 PM and will include seven wines as well as three dishes and cheeses to pair with the wines. One class is $75; two $135. To register visit http://TheEducatedGrape.com or call George at 973-699-2199.
***********************
HUDSON RESTAURANT WEEK
Tamara Remedios, creator of Hudson Restaurant Week has announced that Hudson Restaurant Week will be celebrated July 29 to August 9 with participating restaurants offering discounted prix-fixe meals. For information log onto: hudsonrestaurantweek.com/
**************************
HIGH STREET GRILL, MOUNT HOLLY
On August 2, celebrate the ninth anniversary of High Street Grill, 64 High St, Mount Holly at a five-course dinner paired with Hope Family Wines and special beer selections. 7 PM; $75 plus tax and gratuity. Information at http://www.highstreetgrill.net/anniversarydinner.php and for reservations call 609-265-9199.
********************
DINING DEAL
From July 26 to July 28, 3 Olives Restaurant, a Mediterranean and Afghan fusion restaurant at 53 W Somerset St, Raritan, is offering attendees of the 31st Annual QuickChek New Jersey Festival of Ballooning a special 10 percent discount off the total cost of food items to all patrons who provide ticket proof of admission to the festival. Guests visiting from the nearby festival can also purchase select $5 martinis, $5 mojitos, and $2 domestic draft beers (selecting from Budweiser, Bud Light, Coors Light, and Miller Lite). To learn more, visit 3olivesrestaurant.com or call the restaurant directly at 908-725-6690.
***************************************
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].
***********************************