HomeRecipesDinnerEat Healthy while Dining Out with Revamped Salt Creek Grille Menu

Eat Healthy while Dining Out with Revamped Salt Creek Grille Menu

As diners become more educated about the food they are consuming, the idea of “a good dinner out” has morphed from something casual to a conscious choice. In order to meet the changing needs of hungry customers, many restaurants are adapting their menus and methods. One example in particular, is the Rumson-based Salt Creek Grille.

Not long ago, many diners wouldn’t blink twice over a burger made with meat that’s not raised ethically, or vegetables that come out of a can instead of the farmer’s market. But things have changed. Yes, there are still those greasy spoon restaurants that will forever boast French fries with bright yellow cheese sauce on top; but many restaurants are heeding the call of their diners, offering meal options that cover a wider range of diets, from omnivore to vegan and gluten-free.


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A History of Salt Creek Grille

The Salt Creek Grille is known for being the place to go for either a night out with the family or a table for two. It established itself long ago as being the neighborhood restaurant, drawing in regulars since 1998 with unique mesquite-inspired menu items that include perfectly grilled steaks, chicken and seafood dishes. Of course, there are also healthy options, but it can be difficult to defy those aromas coming from the open kitchen. So when such a well established restaurant (with dedicated clientele) decided to take the plunge and revamp their menu to seek healthier horizons, it was sort of a big deal.

As a staple in the community, Salt Creek Grille, like so many other restaurants, could easily rest on their laurels; but instead, they decided to develop with the times. According to a study by the Vegetarian Resource Group, approximately 5% of the U.S. is vegetarian (close to 16 million people) and half of these people consider themselves vegan. These may seem like small numbers, but when you compare it to 2009, when 2.5% of the population was vegan, it’s a big leap. Add on farm-to-table pioneers and advocates like Dan Barber of Blue Hill and Michael Pollan, who have become more mainstream in popularity, and you’ve got a dining population that wants to know exactly what they’re eating.

Salt Creek Grille New Menu

“A big part of our continued success is listening to our guests,” said Steve Bidgood, owner of Salt Creek Grille who, for the first time since opening, has completely revamped their menu. (They do have updates semi-annually, but none of them have ever been this significant.) “The menu is a reflection of what they have been telling us.”

So, what were the clientele asking for? Over two years ago, Bidgood heard more and more talk of the need for healthier options on the menu. With requests for dishes that were gluten-free, vegan and vegetarian increasing, It wasn’t long before Bidgood felt it was time to change things up.

After a year of developing the recipes with Executive Chef Bob Belt, sourcing the ingredients, performing rigorous tastings by the staff and feedback from diners, Salt Creek Grille took the plunge and released the new menu. Now, their menu boasts over 30 gluten-free options, countless vegetarian options and even a number of substitutes that should make vegans happy.

Favorites that remained on the menu are now surrounded by healthier options that fit any eating lifestyle. Menu additions include Faroe Island Salmon (a dish that spotlights sustainably farm-raised salmon in pristine, turbulent water in the Faroe Islands located between Norway and Iceland), Day Boat Scallops, that are never treated with any preservatives, and Cauliflower Steak, a vegan dish that turns one of the hottest vegetables of the moment into the main course.

Faroe Island Salmon, new to the Salt Creek Grille menu

“This is a big transition for our menu,” said Belt. “We breathed new life into it. The menu captures our theme while meeting the expectations of today’s customer.”

Chef Bob Belt was kind enough to share the recipe for the aforementioned Cauliflower Steak with us. Give it a try, and let us know what you think!


Roasted Cauliflower Steak

(Courtesy of Executive Chef Bob Belt of Salt Creek Grille)
Serves 1
Note: You generally can get three steaks from one cauliflower head. Save all the little florets for the roasted cauliflower florets used in the tabbouleh.

Ingredients:

1 each cauliflower steak
4 Tablespoons chimichurri sauce
1 ½ cups toasted cashew tabbouleh
3 each cherry tomatoes, halved
Pinch micro greens

Method:

Brush the cauliflower steak on both sides with 2 Tablespoons of the chimichurri sauce then place in a 450 degree oven for about 5 to 6 minutes or until slightly tender. On a large oval plate, smear the butternut squash puree across the plate. Add the Tabbouleh over the sauce then top with the roasted cauliflower steak. Garnish around the cauliflower with the remaining 1 Tablespoon of chimichurri, cherry tomatoes around and micro greens on top.


Toasted Cashew Tabbouleh

YIELD : 1 quart

Ingredients:

4 cups cooked red quinoa
1 each English cucumber, peeled, seeded and cut into a ¼” dice
1 cup parsley, chopped
Pinch salt
1 tablespoon mint, chopped
½ cup lemon juice
½ cup extra virgin olive oil
1 cup roasted cauliflower, tossed in chimichurri and rough chopped
1/2 cup cashew pieces, roasted and rough chopped

Method:

In a mixing bowl, combine all ingredients and taste for seasoning.


Roasted Cauliflower

YIELD : 1 quart

Ingredients:

1 quart cauliflower florets
1/2 cup chimichurri sauce

Method:

Salt Creek Grille New Menu

Toss the cauliflower with the chimichurri sauce and spread out on a sheet tray. Roast in a 350 degree oven for about 8 to 10 minutes. Cool down and rough chop the cauliflower then reserve for service.


Butternut Squash Puree

YIELD: 1 CUP

Ingredients:

1 Tablespoons Extra Virgin olive oil
1 teaspoon garlic, chopped
¼ cup caramelized onions and celery
1 cup roasted butternut squash
1 teaspoon thyme
¼ cup white wine
1 teaspoon parsley
1 cup water
½ teaspoon white ground pepper
1 teaspoon salt, kosher

Method:

Add the olive oil to a sauce pan and bring up to medium heat. Add in the caramelized onion, celery, garlic and roasted butternut squash. Cook, stirring frequently for a few minutes then deglaze with the white wine. Once the wine has cooked off add in the water, herbs, salt and white pepper and reduce by about half. Puree the sauce in a blender and reserve hot to serve with Roasted Cauliflower Steak.


Chimichurri Sauce

YIELD: 1 CUP

Ingredients:

½ cups parsley, stems removed
¼ cup cilantro, stems removed
1 tablespoon red wine vinegar
1 Teaspoon oregano, dried
pinch cumin, ground and toasted
pinch coriander, ground and toasted
1 teaspoon garlic, chopped
Pinch red pepper flakes
Pinch paprika
1 teaspoon orange juice
1 teaspoon lime juice

Method:

Place all the ingredients in a blender and process about 15 seconds or until slightly smooth. The sauce should still have some texture. Transfer to the refrigerator and reserve for service.


Hero (Top) Feature Image: © Salt Creek Grille / Website
Additional Images (in Order) Courtesy:
Jenelle Kappe Photography / Salt Creek Grille
Melissa Beveridge / Best of NJ

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