Archive for the ‘Food’ Category

Some Fun Pictures…

September 12, 2008

Our Cornmeal Fried Calamari with house-made tartare sauce and spicy marinara. Such a crunchy outside and perfectly cooked calamari inisde!

Coho salmon seared, then finished in the oven; served with fresh heirloom tomatoes and roasted beets finished with a fresh basil beurre blanc.

Fresh habaneros from the farm. Just such a cool picture!

The last picking of raspberries from Melick’s Farm in Oldwick. Beautiful raspberries!


GC Blog’s First Contest!

September 5, 2008

Fondue & Brew for Two!!

Sign up to win our delicious Classic Cheese Fondue (made with Gruyere, Appenzeller, Emmenthaler and Kirschwasser), two accompaniments and two pints of any of our beers on tap.

Send an email to with your name and phone number so we can contact you when you win!Good Luck!!!

(Winner will be chosen in a drawing.)

The Colonial Burger

September 3, 2008

“The rare, juicy burger is worth traveling for.” – Valerie Sinclair, NJ Monthly 2006

Best Cheeseburger, Critics Pick, NJ Monthly 2006

Each Colonial Burger is made with 10 ounces of freshly ground chuck, seasoned with salt & pepper and grilled to perfection; slices of Oregon State Tillamook Cheddar is melted on top. The juicy burger is then placed on a lighly toasted homemade potato and onion roll and sent out with Bibb lettuce, fresh tomato and red onion with a side of Fireside Fries; homemade spicy ketchup and tartar sauce with a Kosher dill pickle finish the dish.

Oregon State Tillamook Cheddar

"All right Mr. DeMille, I'm ready for my close up!"

Brunch… Who Doesn’t Love Brunch?

August 25, 2008

“While common in the United States, according to Punch magazine, the term was introduced in Britain around 1896 by Hunter’s Weekly, then becoming student slang. A possible origin of having Sunday brunch in Victorian England came from giving the servants Sunday as there day off. The servants then early Sunday morning would set out a buffet of cold items that would be self serve for the rest of the house.” (Definition from Wikipedia)

There aren’t that many places around here that host a Sunday Brunch quite like The GC’s. When you first sit down you choose your Entree from the Brunch Menu then the adventure begins! We have our Ice Bar set up with Shrimp Cocktail, freshly shucked Little Neck Clams and Oysters, and either fresh Sushi or Smoked Salmon with Traditional Accompaniments. In our Library Bar we have fresh Bagels, Croissants, and Mini Muffins; Yogurt and Homemade Granola; fresh Salad with Dressings; Tomatoes & Mozzarella with Basil; Pasta Salads; Grain Salads; and Homemade Marinated Olives. In our Grille Room we set up our Carving Station with usually Roasted Turkey Breast and Roast Beef; and a Pasta selection; plus Bacon & Sausage and Roasted Potatoes & Vegetables. There is so much food you won’t know what to do with yourself… and the best part is that it’s all you can eat!

The Dessert is served in a buffet style as well. We always have a hot dessert (usually a Seasonal Fruit Crumble) along with Cookies, Chocolate Truffles, Chocolate Covered Strawberries, and Mini Creme Brulee. It changes every week but is always delicious!

Brunch is perfect for a little get together or even a small party – Bridal Shower… Baby Shower… Christening… the list goes on and on!

Soon we’ll be putting up a Contest for Brunch for 2 so be sure to check back soon! I will be posting pics of our Brunch next week.

This Past Weekend…

August 18, 2008

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Here are some pictures from this past weekend. The heirloom tomatoes look amazing and are so juicy and delicious – they come with fresh mozzarella and herbed ricotta from The Lebanon Cheese Company. The pork chop is has an Apricot Bourbon glaze and is served with roasted yukon gold potatoes (from Melick’s), vidalia onions and yellow peaches (from Melick’s) and is finished with a calvados sauce. The soft shell crab dish is a summer special (so sometimes it’s not available) and they’re served with artichoke hearts, roasted summer veggies and heirloom tomatoes (also from Melick’s) the dish is finished with basil, garlic and tomato aiolis – such a great summer dish!

This Is Sooo Cheesey

August 13, 2008

Forget beef – cheese is what’s for dinner!

This incredibly delicious substance is made by taking milk (cow, buffalo, goat, sheep) and acidifying it with a bacterial culture and then adding the enzyme rennet which brings you to Little Miss Muffet’s favorite “curds and whey”. The origins of cheese predate recorded history which means there is no conclusive evidence to indicate where the art of cheese making originated. There is a legend about an Arab trader who discovered cheese accidentally by storing milk in a container made from the stomach of an animal which resulted in the milk being turned into curd and whey (Little Miss Muffet’s favorite snack). But, whoever invented it – accidentally or otherwise – all I have to say is: I love them. This stuff is amazing! And there is so much to choose from, so many producers, so many flavors!

The GC has a pretty good cheese menu (and I’m not just saying that because I work here). I think that we touch on a number of different categories. We have goat’s milk cheeses , sheep’s milk cheeses, and cow’s milk cheeses and cheeses made from both sheep’s and cow’s milk. Soft, semi-soft, hard, semi-hard.

Within our selection I have two absolute favorite cheeses (my mouth is starting to water just writing about them) and these two are (drumroll) Prima Donna and Robiola Bosina. Now, I’m not saying that our other cheese aren’t good – they are, believe me, I’ve tried them. But “Prima” and “Robiola” are so good everyone I’ve given them to have loved them as well. They’re likeable, kind of like a really funny little kid, or Bob Barker (he seems likeable to me).

Prima Donna

Prima Donna comes from The Netherlands and is made in the style of a Dutch Gouda. It has a slightly rose blush color; sweet and nutty with caramel notes, a bit of a crunchy texture, but still just a subtle flavor. This cheese goes well with Merlot, Cabernet, or Zinfandel – I’ve had it with Yuengling as well and I have to say: not bad. This is the kind of cheese a “newbie” should start with; it’s a good stepping stone from Cracker Barrel Cheddar into the awesomeness of the artisanal cheese world.

Robiola Bosina

Robiola Bosina is made by Caseificio dell’Alta Langa in Bosia, Italy. It’s a blend of cow’s and sheep’s milk and is like a little pillow of mouth-watering deliciousness. At first this cheese is a sturdy paste but the rind protects while it ripens into a softer, runnier consistency which brings out more of the sheep’s milk flavor. It’s sweet, smooth and goes well with a wide range of wines and beers.

Check back soon for more information on all of our cheeses!

Celebration of NJ “The Garden State”

July 8, 2008

We’re parnering with local farms & artisans to bring you the best of NJ! Chef Christine is proud to offer culinary creations featuring products from local farms & artisans!

We’ll have cheeses from Valley Shepherd Creamery in Long Valley – these cheeses are amazing and you can check out the creamery and see how they make the cheese! They have a store, too. Get down there and check it out!

Also, we have fruits, vegetables and herbs from Melick’s Town Farm in Oldwick. They’re great and have wonderful produce. They do “Pick Your Own” strawberries, peaches and apples (seasonally, of course) and they have a few farm stands. You can find everything about Melick’s Town Farm here.

One of our most popular dishes on the dinner menu is the Roasted Half Griggstown Chicken – with a parmesan and herb crust, broccoli rabe and rosemary & thyme pan sauce. The chicken is from Griggstown Quail Farm in Princeton. These chickens are free-ranged chickens and they’re great for roasting. Griggstown also has a retail store where you can purchase any of the birds they raise, check out Griggstown Quail Farm.

Our trout comes from Musky Trout Hatchery in Asbury. They’re a great fish hatchery who spawn, hatch and grow the trout at their farm. It’s been around since 1958 and they also have bass, bluegill & catfish. You can stop by Musky and purchase fish and pond plants.

This is a great step for The GC – we’re doing as much as we can to keep it local and help support our food friends. When you dine at The GC make sure you look for items that are printed in GREEN, this is how you know what came from the farms.