Welcome to the Red Barn blog, in this, our 50th year. Well, actually, Bert and I have owned this Route 9H establishment in Ghent for seven years. In this seventh year, we're itching with excitement (so sorry!) to bring continued fine dining experiences to The Red Barn customers as we celebrate the 50th year milestone.
For those of you who have already been to dinner on Friday or Saturday night since we opened the week before Memorial Day, you know that we've dressed up the decor again and are now more of a roadside "bistro" than ever. A few architectural "botox" injedtions moved both the front door and the bathroom door to the red room, eliminating some traffic in the dining room from coming and going. We think it's a great improvement and hope you agree.
This season, we're continuing to bring local ingredients to the forefront. Bert has always purveyed produce, meat and seafood from the area, filling in only with speciality items from Ninth Avenue, the Village or Chinatown, when necessary. This year, the blue cheese dressing on the iceburg wedge is made with Old Chatham Sheepherding "Ewe's Blue" cheese, which is an award winner and an exceptional blue. We have some of the best arugula in the area and local spinach for our new-to-the-menu, creamed spinach side dish from Migliorelli Farm near Tivoli.
We have a brand new shellfish ice bar which offers three kinds of fresh oysters, jumbo tiger shrimp and chilled 1lb lobsters for a delicious start to your summer dinner. Beside the shellfish bar is a vegetable antipasti assortment of pink, ruby and blush baby beets, carrots, Chippolini onions in a velvety balsamic glaze, roasted red peppers, confetti beans with oil and vinegar and 1/2 stuffed purple artichokes from Upstate Farms near Livingston.
Also in our focus this year, we are presenting to our diners the best dry aged beef at several price points, and this delicious meat is already getting major raves from our meat loving patrons. Of course, we still have Grandma's Chicken, Home Fried Chicken, Veal Chops and a whole roasted fish of the week and many other favorites as well. I hope this description has your mouth watering and makes you want to book a reservation for dinner with us very soon.
And last, but not least, last December, Bert and I finally got married after a fourteen year courtship. The Red Barn was only 36 when we met, and now we've owned it for half of the time we've known each other. Just to further mess up your math, when we celebrate our anniversary on December 16th of this year, it will really be our 15th anniversary which is crystal, not paper.
Thanks for your continued interest in our restaurant and the efforts that we make each year to improve our food and service standards. Some of you have been with us the whole 7 years through some painfully bad nights and some perfectly great nights. Cheers and thank you. Some of you have come to The Red Barn since you were kids for ice cream on your bikes. Thank you for growing with the changes and supporting us up to now.
Housekeeping Notes: Please make a visit to our new website at www.redbarnfood.com and send us an email with anything you'd like to share, suggest, or pass along to email@example.com . Bert and I look forward to meeting new friends this year, as always, and seeing all our old friends again too. Happy Anniversary!