Kate Konopka

Kate Konopka

Thanksgiving Day Dinner 2020

Published in Events

RESERVE NOW!

 Five Course Thanksgiving Day Dinner  ~ $30 per person

Chef/Owner Joe Konopka has reinvented what Thanksgiving Dinner at Reds will look like this year by infusing some creative flair while including your most treasured traditional holiday favorites.

first course

A warm cup of our house mulled spiced local cider with Cranberry Orange Bread and whipped honey butter.

Second Course

Turkey & Andouille Sausage Gumbo – a cup of our homemade hearty gumbo in a rich broth with peppers, onions, and celery.

Third Course

Roasted Root Vegetable Salad – mixed greens tossed with oven roasted turnips, sweet potatoes, and parsnips then tossed with local honey citrus dressing and topped with dried cranberries and walnuts.

Main Course (choose one)

Traditional sliced roasted turkey with homemade stuffing, gravy, real mashed potatoes, baked sweet yams & roasted brussels sprouts.

-OR-

Baked smoked honey roasted ham topped with our famous local cider raisin sauce, real mashed potatoes, baked sweet yams & roasted brussels sprouts.

Dessert Course

Sampler Trio – tasting plate of pumpkin pie (or mince pie upon request), apple pie, & pumpkin cranberry cheesecake with real whipped cream.

Kid's Thanksgiving Dinner ~ $13 per child

Kid's dinner includes fresh fruit cup to start, choice of Turkey or Ham dinner, and Chocolate Brownie for dessert. Available for our guests 10 years of age or younger.

Choose one

"The Little Gobler" - white meat turkey with stuffing, mashed potatoes, and apple sauce.

"The Little Ham" - sliced honey roasted ham with mashed potatoes and apple sauce.

Thanksgiving Dinner Available for Dining In -or- Dining to Go!

DINING IN - Reservations strongly suggested for dining in as seating is very limited. Reserve now!

DINING TO GO - Orders may be placed online or by calling 518-731-8151. To ensure availability, please place your pre-orders by Sunday November 22nd.

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It's the Courage to Continue that Counts

Published in Our Blog

When my son Zach submitted his scholarship essay to the Greene County Historical Society on the History of Reds this past December we had no idea that the more specific theme of his essay would carry such an eerie ring to it just a few short months later. He begins the essay with this quote:  "Success is not final; failure is not fatal: It is the courage to continue that counts.¨ (Winston Churchill). He credits the "couragous entreprenuerial spirit that embodied each of the four eras of ownership" for giving Reds the esteemed title of the oldest  independently owned and operated restaurant in Greene County, in continuous operation since 1944. Zach goes on to illustrate throughout the essay that "each owner’s ability to recognize and adapt to changes in the social, economic, and political environments allowed them to progress and innovate in ways that set Reds apart from other restaurants in the region, and helped to secure the longevity of the restaurant through each transition of ownership. Every owner faced obstacles and unforeseen circumstances that impacted the business in sometimes unexpected ways, but ultimately their commitment to explore, evolve and persevere not only helped them to survive, it has helped define what Reds is today."

 

The events that unfolded in the world and at Reds over the next several months were totally unforseen. On March 16, 2020 we were forced to close our dining room and transition to a takeout only model, and literally did so overnight. I had the heart wrenching task of laying off all but 4 of our 26 person team, and committed to finding a way to keep the business alive not only for the history of "Reds" and our personal and financial investment in it, but even more so for the extended family that left that day suddenly and surprisingly without a job. The deep sadness and worry for our staff was a huge driving force for all of us in the weeks that followed. Somehow we managed to create a new "Reds Dining to Go" concept, rebranded all of our print and online materials to reflect it, and dug in with a core group of 6 (Joe and me, and 4 other staff members) to operate without skipping a beat. We often joked that the six of us would be bonded for life in ways we could have never imagined before, and not just because we spent so much time together, but more because of how we all worked together in a way that redefined what "essential" and "teamwork" meant, and will forever mean to me. Then in early June it was announced that outdoor dining could begin...the next day! Another juxtaposition was necessary and we rose to the challenge. By 10am the next morning we had an entire outdoor space set up in our front parking lot and began picnic table service for all who came. Interestingly though, we had already embarked on a major construction project to create a full service dining space behind the restaurant two weeks prior, but it wouldn't be ready for a few more days. So we did what we could with what we had and gave our takeout guests the ability to "dine out" even if it was still from a takeout bag at a picnic table in a parking lot. Since then we have opened our full service "Dining on the Deck" and have a new way for guests to make memories at Reds while feeling safe dining out. 

 

This year marks the 21st year that Joe and I have owned and operated Reds. We have always played a significant role in daily operations, but since March we have poured so much of ourselves, physically, mentally and emotionally into this business. It put our endurance and commitment to the test, but in the end we discovered that we are always capable of more than even we think is possible. I've thought back to Zach's essay so many times in the last several days, remembering when he interveiwed me and asked what it was that set Joe and I apart in the history and longevity of the restaurant. At the time I was quite confident we had done our part, just like the other three sets of owners who left their marks in different ways. But now I realize that the last 20 years have been a drop in the bucket compared to what we have overcome and accomplished in the last 4 months. Our guests can see the physical evidence, but we can see the heart behind it all and our memories will forever be forged by the personal transformation that occurred in this little restaurant that could.

 

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Fridays and Saturdays ~ Chef Joe Wood Fired Grilling on the Deck

Published in Events

 Specialty Wood Fired Pizzas

 FRIDAY AND SATURDAYS 3-8PM

All of these 12" artisan pizzas are prepared with our homemade dough, sauces and fresh ingredients, then cooked in our dedicated "Bella" Forno Bravo wood fired oven. They will feed one hungry person or two can share for a small plate experience.

Joe's White Clam Pizza

our wood fired crust topped with whole baby clams, sauteed in olive oil with fresh garlic and oregano, then topped with Parmigiano Reggiano. 17.99

shrimp scampi

sauteed shrimp with toasted garlic lemon zest, oven roasted tomatoes, fresh parsley and baby arugula then topped with parmigianna reggiano. 17.99

katiebug

Traditional red sauce and mozzarella topped with kalamata olives, pepperoni, baby kale and mushrooms. 16.99

pigs on the wing

oven roasted tomatoes, bacon jam, pepper bacon and Italian sausage topped with mozzarella and a touch of crumbled blue cheese. 16.99

Eggplant Parm 

traditional red sauce topped with strips of breaded fried eggplant, ricotta cheese, fresh basil and fresh mozzarella, then drizzled with homemade pesto. 16.99

lobster fra diavolo

oven roasted tomatoes, langostino lobster tails, chili flake and asiago cheese. 19.99

grandma's meatballs

sliced Italian meatballs, fresh basil, ricotta cheese, our traditional red sauce, and mozzarella.16.99

margherita

oven roasted tomatoes, fresh mozzarella, and fresh basil drizzled with extra virgin cold pressed olive oil. 14.99

Other Featured Wood Fired Specials

Louisianna Wood Fired Oysters

Atlantic gulf oysters on the half shell wood fired in our "Bella" oven topped with our secret blend of cheeses and spices then drizzled with a buttery hot sauce, served on a sizzling platter with wood fired garlic bread. (6) 14.99    (12) 21.99

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Tuesday's Test Kitchen

Published in Events

Every Tuesday Chef Joe Konopka releases an unique entree special for just that day at a value price (always under $20). Details are only released on our Facebook page so be sure to follow us there for the inside track on this limited availability menu item each week.

 ORDER ONLINE beginning Tuesday morning.

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