|
Our Chef, Sean K. Henry, has trained his staff in the "art of cooking"
which starts with real ingredients and ends with a plate that
reaches you that has been carefully assembled with quality in
mind. Our wood-burning grill is at the center of our philosophy;
when it comes to preparing your meal. Each day we build a fire
from kindling and fuel the fire with New Jersey hardwoods, consisting
of mainly oak and cherry. We feel that the flavor of the wood
fire is far superior to that of conventional gas or electric grills.
Each day our chefs must nurture the wood fire throughout the
day which develops an acute awareness of just how hands on we
are in preparing your meal. Some restaurants try to get all their
food to look exactly alike. While consistency is extremely important
to us, freshness and quality come first. Many restaurants get
fully or partially prepared food to save money; which is not the
product that you want us to serve. We want you to know that our
food not only tastes good, it is good for you. . Our desire is
to give you a dining experience that portrays this philosophy
of homemade, wholesome and nutritious cuisine. |
| |
|
|
From all of us at Redwoods, we would like to congratulate Karen Befeler for her winning submission in our 2010 soup contest. Chef Ben prepared her request, Lentil-Rosemary, and it was loved by all. Thanks to everyone who participated in this year’s contest and we look forward to next year.
Don’t forget to redeem your ‘No Peeking’ coupons during the month of July. Prizes range from free appetizers and desserts all the way up to our grand prize, a $500 dinner for 8 here at Redwoods. Remember; don’t open your red envelopes until you get here (No Peeking!!!)
Summer-time spells BBQ-time. Let Jimmy and Redwoods’ Premium Catering handle all the details for your next outdoor BBQ. Click on the ‘Catering’ tab for more details. |
