Thursday, April 24, 2014

Meet the Staff - Steve Conley

Here at the Red Coach Inn we have a remarkable staff, some that have with us over a decade! Each member of our team strives to ensure every guest has an exceptional stay. During your time at the Red Coach Inn we hope you get a chance to meet as many of our staff members as possible, but just in case you missed someone, we're going to give you the opportunity to meet a new staff member each month in our Blog's "Meet the Staff" post!
This month's featured staff member is Steve Conley! Steve is a Prep Cook at the Red Coach Inn and just started with us this February.  Steve plays an important role in keeping our award-winning restaurant running effectively, making sure only delicious food is being served!

Meet Steve! 

What is your nickname? "Obi-wan"
What is one thing about you that might surprise people? "(I'm) legally blind"
What is your favorite thing about the Red Coach Inn? "The staff"
Where is your hometown? "Naples, FL"
What is your favorite place in Niagara, Falls and why? "The Falls, because I love the sound"
If you could trade places with anyone for a week, famous or not, living or dead, real or fake with whom would it be? "Buddha"
What is your favorite movie? "Star Wars"
What is your favorite city? "Buffalo"
If you could live anywhere in the world where would it be and why? "San Diego, the weather"

Friday, April 18, 2014

Easter Brunch Buffet at the Red Coach Inn

Join us Sunday April 20th from 11:00 am - 3:00 pm for Easter Brunch. Enjoy a wide selection of breakfast and lunch items, including creamy cheese filled crepes with strawberry topping and a Chef carved prime rib station, and much much more! Read below for the entire Easter Brunch Menu! Seating is limited so call for reservations today at 716-282-1459!

Sunday April 20, 2014
Adults $23         Children $13

Chef Carved Prime Rib Station with Au Jus and Horseradish Sauce
North Atlantic Salmon Fillet with Lemon Caper Sauce
Applewood Smoked Ham with Pineapple Mustard Sauce
Lexington- Style Grilled Chicken Breast
Tortellini In Brodo
Fluffy Scrambled Eggs
Creamy Cheese Filled Crepes with Strawberry Topping
Hickory Smoked Bacon
Sausage Links
Smashed Potatoes
Herb Roasted Potatoes
Seasonal Vegetable Medley
Assorted Danishes, Muffins, Bagels and Dessert Table
                                                    Mimosa, Juice, Milk, Coffee or Tea

Thursday, April 3, 2014

Taste of the Trail

April 4–6 and 11–13, 2014: Taste of the Trail

Come out and try some great food and wine this weekend and the next along the Niagara Wine Trail! The Red Coach Inn will be pairing with Victorianbourg Wine Estate from April 11th – 13th! We will be serving Bruschetta on Crostini, diced tomatoes, red onion, fresh basil and minced garlic tossed with olive oil and white balsamic vinaigrette served on top of thinly sliced baked seasoned French bread.  Our Crostini’s will be paired with your choice of a delicious Pinot Noir or Pinot Gris. This is a perfect way to taste a dishes from some of Niagara’s coveted restaurants paired perfectly with a wine at each winery. Explore half of the trail each weekend (see below).

Tickets include a tasting of 3 wines and one sample of cuisine at each winery, and a commemorative wine glass from your starting winery.
Tickets do not include transportation. A list of suggested companies may be found here. A valid photo ID with proof of age is required to participate in wine tasting. Please have your ID ready upon arrival.Designated drivers and nondrinker attendees are welcome at the wineries at no charge.

April 4–6 Participating wineries and pairings:
•    BlackBird Cider Works – Spent Grain Pretzels from Woodcock Brothers Brewing Company, with a gourmet mustard dip. Pretzels paired with our draft hard cider
•    Black Willow Winery – Spiedini of fresh mozzarella, basil, & tomato dressed with our very own artisan Hojiblanca olive oil and 18yr aged balsamic, accompanied with a crostini
•    Chateau Niagara Winery – Pasta sampler paired with new release Bliss wine (blend of Pinot Noir and Chardonnay)
•    Lake Ontario Winery – Pairing Semi Dry Riesling with (appetizer size) baguette bread topped with homemade mozzarella & drizzled with a mild olive oil and cinnamon pear balsamic vinegar
•    Leonard Oakes Estate Winery – Beef Stew made with our 2012 Cambourcin; the same wine is also the recommended pairing
•    Schulze Vineyards – Pasta salad with roasted vegetables citrus vinaigrette and asiago cheese, by Cream & Sugar Ice Cream Cafe, Lockport. Recommended pairings are Chardonnay Reserve for the dry palate, Vidal Blanc for the semi dry palate, and Niagara for the sweet palate. On Saturday, 4/5 live music at the winer with Dave Stoll (guitar and vocals) 2-5pm
•    Schwenk Wine Cellars – Chicken and rice soup made with Stone Bottom Cayuga White wine, paired with a Wine Bread made with Lighthouse White wine
•    Spring Lake Winery –Bruschetta Italiano paired with Zinfandel and White Merlot
•    Vizcarra Vineyards – Mini cupcakes paired with Becker Blue blueberry wine: Blushing peach melba mini cupcake with a vanilla bean buttercream; Peach cake, accented with black raspberry and vanilla bean, vanilla bean buttercream and cobbler garnish.
•    The Winery at Marjim Manor – Pizza Fondue paired with choice of dry, medium, or sweet wine: True Blue or Legacy(dry), Sophia's Sunrise (medium), Blue Beryl (sweet)
 

April 11–13 Participating wineries and pairings:
•    A Gust of Sun Winery – Creamy, vegetarian carrot soup, infused with Sweet Westies White wine
•    Arrowhead Spring Vineyards – D’avolio olive oils will be featuring breads with artisanal olive oils, which go great with many of our red wines
•    Eveningside Vineyards – Chocolate Brownies paired with red wines
•    Flight of Five Winery – Lock 68 wine paired with Pesto Chicken Sliders (a vegetarian option will be available)
•    Freedom Run Winery – Choose a sample of one of our Bistro's flat breads paired with a wine: Sun-dried Tomato Pesto with Chardonnay; Sautéed green & Sun-dried tomato with Pinot Noir; Chicken Bacon ranch with Cabernet Franc; Buffalo Chicken with Gewurztraminer.
•    Honeymoon Trail Winery – Food samples provided by the Wine Trail Italian Bistro
•    Long Cliff Winery – Pinot Noir paired with a mixed vegetable side dish from Garlock's Restaurant, Lockport
•    Midnight Run Wine Cellars – Coconut curry chicken paired with Riesling
•    Niagara Landing Wine Cellars – Assorted artisan and stuffed breads with a variety of dips that pair with any of our wines
•    Victorianbourg Wine Estate – A choice of either Pinot Noir or Pinot Gris, paired with Bruschetta on Crostini from Red Coach Inn, Niagara Falls