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Red Gables New Year’s Menu 2015

We’ve had the pleasure of serving friends in a feast of our finest flavors at Red Gables for another year. To raise a toast to 2015 we have a new menu with features like the “Leg of Lamb,” a salt-crusted, garlic stuffed and rosemary explosion of taste; or the famous “Prime Rib,” a two day process in the kitchen.

We hope you can join us this year for our annual “celebration of taste, a blessing for prosperity, and a toast to health and friends.” Here’s to a happy and healthy new year for everyone.

Call 419-625-0036 for reservations. (hours: 4-10pm)

Your Humble Host in the Kitchen,

Chef Jamie Pribanic

 

redgables_menu_2015

DOWNLOAD PDF OF 2015 NEW YEAR’S MENU »

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Spirits!!!! & New Hours for Red Gables

Hello Everyone,

ImageIt’s finally here! We’re now serving liquor at the Gables! Starting immediately we’re offering a mixed variety of drinks with no theme in mind. Be on the look out for a complete menu of drinks to hit the tables this winter with one-of-a-kind Spirits making their first appearance in Ohio. Our efforts will be focussed on bringing you the finest Spirits in micro brewing from regional artisans.

In other news, we will be closed on Sundays from here on out (until further notice). Our new hours are:

Monday-Saturday

4-9:30pm

Hope to see all of you soon for dinner! 

Your Chef, 

Jamie Pribanic

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JUST ARRIVED: Copper River King Salmon

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It’s been a long wait, but it’s finally here again; the long anticipated feast on Copper River King Salmon (a.k.a. Chinook) starts tonight at Red Gables Mesquite Grill.

If you’re reading this and don’t know why we’re so excited for this fish, here are some fun facts about what’s cooking on the shores of Lake Erie for the next few weeks at Red Gables:

  • Largest of the Copper River salmon family, with the biggest “flakes.”  Weighs up to 50 pounds.
  • Highest fat content – thus the highest omega-3 levels of all the wild salmon species.
  • Limited – one-month fresh season makes Copper River Kings highly coveted.
  • And it’s considered to have the best flavor of all the salmon catches in season.

Another reason we choose to work only with WILD Salmon fisheries »

Choice matters and when you choose Copper River King, Sockeye & Coho, you can rest assured that you are making a choice that is good for you and good for the planet. The framers of the Alaska Constitution recognized the importance of protecting Alaska’s abundant natural resources, and included in their landmark document a mandate that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild salmon for generations to come.

The Copper River salmon runs are all carefully managed for long-term sustainability by the Alaska Department of Fish and Game. ADF&G monitors sonar counters and fish wheels at several points along the Copper River and counts each salmon heading up the river to ensure an adequate number migrate to spawning grounds to reproduce each year. ADF&G biologists also perform aerial surveys of fishing grounds to count the number of migrating fish throughout the season.

When fishery managers see that enough salmon have escaped past the sonars (called escapement), they open the fishing grounds for commercial harvest for a determined amount of time. Early season openers are shorter, usually 12 to 24 hours, and get longer as the season progresses and run strength increases, up to 48 to 72 hours long.

But there’s much more to the story. The Alaska Seafood Marketing Institute, the Alaska fishing industry’s marketing arm, details sustainability as it pertains not just to Copper River Salmon but to all of the species harvested within Alaska as well.

Please follow the link below to learn just why Alaska is the model for seafood sustainability:http://www.alaskaseafood.org/sustainability/tools.html

*Red Gables Mesquite Grill is the only restaurant in Sandusky, Ohio, to exclusively serve WILD SALMON in an effort to support sustainable fisheries. Farm-Raised Salmon (mostly called Scottish Salmon or Loch Duart in finer restaurants) is often sold as a sustainable fish, but the facts and science tell a much different story about how these fish are jeopardizing wild Salmon habitats: http://www.publicherald.org/archives/5464/investigative-reports/health-investigative-reports/

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Copper River Delta.

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Red Gables New Year’s Menu 2010

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JUST IN: Wild Ivory King Salmon: First of the Season

Some say this is the best Salmon of the year. It’s often considered a love and hate relationship among restaurants. Come in and be the judge. We’re not sure how long it’ll be around.

Pictured: King Salmon (not ivory) and Monte Cristo tenderloin. photo: The Art Studio

Ivory King Salmon is hard to find. These Salmon are genetically evolved to process carotene (gives Salmon their red color), which results in the character of its white meat.

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