Several hundred visitors packed the lobby of the Two River Theater to sample the culinary offerings of more than a dozen Red Bank restaurants as the appetizer to a buffet selection of Broadway show offerings Monday night. Restaurant-promotion group Red Bank Flavour organized the event, which was billed as Broadway in Red Bank. (Click to enlarge)
By JOHN T. WARD
Three months after opening, Soul Kitchen, the pay-what-you-can-or-work-it-off restaurant on Red Bank’s West Side, is progresssing toward its goal of feeding the haves and have-nots in equal numbers, new manager Ryan Timmons tells redbankgreen.
About 30 percent of the restaurant’s patrons pay with vouchers earned through volunteer work at Soul Kitchen or a growing roster of other non-profits, Timmons said. The goal is a 50-50 mix among diners, and “the voucher-to-payment ratio is going up,” he said.
Meanwhile, paying customers are being generous when settling up bills via the discreet donation envelopes that servers present to them at the end of their three-course dinners, he said. The suggested donation is $10, but “very few” customers leave just that amount, he said, and instead pay more to help subsidize meals for others.
Despite a one-week rain delay, the 2011 edition of the Oysterfest was packed most of the day. Proceeds help pay for downtown holiday lights, seen below being installed on Broad Street Thursday. (Click to enlarge)
By JOHN T. WARD
Red Bank RiverCenter, having pulled off two annual Guinness Oyster Festivals that each drew tens of thousands of visitors downtown, plans to add an International Food Festival to the same location the White Street municipal parking lot next spring.
The tentative date for the one-day event is Saturday, May 6, and as with Oysterfest, the event will serve as a showcase for Red Bank restaurants, says RiverCenter executive director Nancy Adams.
Twenty-five Red Bank restaurants supplied culinary delights such as lobster rolls, seafood chowder, corned-beef sandwiches, bacon-topped cupcakes and, of course, Guinness and oysters by the boatload for thousands of visitors to the White Street municipal lot.
redbankgreen was there, natch. Were you? Look for yourself and your friends in our photos.
By JOHN T. WARD
An ongoing effort by Red Bank restaurateurs to reclaim downtown visitors and show off their skills with a spatula marks a milestone Sunday.
That’s when the second edition of the Guinness Oyster Festival, an event widely considered a success in its 2010 inaugural, returns to the White Street municipal parking lot for an afternoon of food, dry stout and music Sunday.
‘Pomegranate,’ a 48 x 48-inch painting by Gerda Liebmann, is among the food-themed art to be served up Saturday. (Click to enlarge)
Can’t you just taste it?
Art lovers and foodies will be able to indulge their senses of sight, smell and taste this Saturday afternoon, as the non-denominational Red Bank Community Church hosts its semiannual art show, a combination of the visual and victual arts.
With a plethora of restaurants, Red Bank is a diner’s delight year-round. But in summer, it takes on a casual and unhurried demeanor as the doors are thrown open and tables moved outside. And when the food and the company are right, the sunset, stars and passersby become part of a magical milieu.
In her swan song for the summer, redbankgreen photo intern Stacie Fanelli serves up an enticing appetizer of open-air dining pix taken around town over the past two months.
Adam Sobel’s push for mobile food vending on the streets of Red Bank inched forward this week.
The owner/chef/driver of the popular Cinnamon Snail vegetarian and organic food truck came away from Wednesday night’s borough council meeting with a pledge that the governing body would look into creating a dedicated spot near the train station that mobile food vendors could compete for.
But the location under discussion isn’t one that Sobel, the presumptive lead candidate for the license, is sold on.
Turns out the shop has a busy little kitchen turning out “fresh Mexican comfort food” that attracted writer Kelly Feeney’s attention.
Here’s a taste:
The taco platter is an order of three with a choice of chicken, beef or goat meat, among other options ($7). (Platters include a side of rice and beans.) The chicken burrito ($8) was surprisingly light, simply filled with marinated chicken tossed with fresh cilantro and onion; it is topped with a little cheese and comes with chili sauce on the side. The quesadilla al pastor containing spicy pork and pineapple is heftier ($8), as is the huarache, a deep-fried tortilla covered with chorizo, cheese, avocado, lettuce and tomato ($6; other fillings available).