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4342 Dale Road
Modesto, CA 95356
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Rack of Lamb with Juniper Berry crust recipe and cooking demonstration

Rack of Lamb with Juniper Berry crust recipe and cooking demonstration
Rack of Lamb with Juniper Berry crust recipe and cooking demonstration with Redwood Cafe executive chef Gema Martinez. Visit us online at http://www.redwood-cafe.com and "like" us on Facebook at https://www.facebook.com/RedwoodCafeModesto

Pork Schnitzel cooking recipe demonstration

Pork Schnitzel cooking recipe demonstration
Our delicious, mouth-watering pork schnitzel recipe is demonstrated by Redwood Cafe executive chef Gema Martinez.

Cooking Porchetta wrapped Fuji Apples with Pecorino Romano Cheese

Cooking Porchetta wrapped Fuji Apples with Pecorino Romano Cheese
Cooking demo of Porchetta wrapped Fuji Apples & Pecorino Romano Cheese with drizzled honey and toasted almonds, fresh herbs at the Redwood Cafe with E. & J. Gallo Winery! See the recipe below and see our menu at http://redwood-cafe.com and on Facebook at https://www.facebook.com/redwoodcafemodesto

Porchetta wrapped Fuji Apples & Pecorino Romano Cheese
drizzled honey and toasted almonds, fresh herbs
3 servings
.5 oz Porchetta ham
1 ea Fuji apple, peeled, cored and cut in 6 sections
.5 oz wedge of pecorino romano cheese
1 T. local honey
1 T. toasted almonds
This is my version of prosciutto wrapped melons!
On a flat surface place the porchetta then on top place 2 pieces of apples and the piece of pecorino cheese in between the apples. Then start to fold the porchetta over the apple and cheese tightly, leaving the seam on the bottom. Then drizzle with honey and almonds and fresh herbs.

Seafood Cioppino recipe and cooking demonstration

Seafood Cioppino recipe and cooking demonstration
Redwood Cafe executive chef Gema Martinez shares our seafood cioppino recipe. See below for ingredients and directions! Visit our website at http://www.redwood-cafe.com and on Facebook at https://www.facebook.com/RedwoodCafeModesto

Bay Shrimp and Crab Cake Hors D'oeuvres recipe with E.&J. Gallo Winery

Bay Shrimp and Crab Cake Hors D'oeuvres recipe with E.&J. Gallo Winery
Redwood Cafe's executive chef demonstrates a Bay Shrimp and Crab Cake recipe with E.&J. Gallo Winery in the wine cellar of Redwood Cafe. See our menu at http://www.redwood-cafe.com and like us on Facebook at https://www.facebook.com/redwoodcafemodesto

Lump Crab & Bay Shrimp Cakes
fresh avocado, pomegranate-coriander gastrique
1 pound of lump crab
4 oz. bay shrimp, cooked and puree
2 ea. finely chopped green onions
1 ea. finely chopped red bell pepper
1 ea. Lemon zest, juice
1 ea. Orange zest, juice
1 ea. Lime zest, juice
1 c mayo
2 c. Japanese bread crumbs panko
Salt and pepper to taste
Fresh avocado
2 oz. Pomegranate-coriander gastrique

Method:
In a small bowl combine the lump crab, and puree bay shrimp. Then add the mayo, the zest and juice of all the citrus, chopped green onions and red bell peppers, mayonnaise, salt and pepper to taste. Add ½ cup of panko bread crumbs until the mixture is semi dry.
Then with a 1 oz. scooper portion out the crab and shrimp mixture. Placing the balls in a small plate under a layer of panko and more panko is sprinkled after they are portioned. Then gently press the rounds down to make them into crab cakes.
In a hot saute pan with 2 T. olive oil, pan fry the crab cakes until golden brown and finish in the oven about 5 minutes at 350 F.

Rotisserie Chicken Recipe from Redwood Cafe

Rotisserie Chicken Recipe from Redwood Cafe
Redwood Cafe's Executive Chef Gema demonstrates our Rotisserie Chicken recipe. See the recipe in the info below and check out our menu at http://www.redwood-cafe.com and our Facebook at https://www.facebook.com/RedwoodCafeModesto

Herb Rotisserie Chicken
With saute garlic spinach and roasted red potatoes

1each 2-3LB Whole Chicken
1 each Lemon, juice
1 T. chili powder
1 T. granulated powder
2 T. brown sugar
1/8 t. cayenne pepper
2 T. oregano leaves
½ T. cumin
1 T. smoked paprika
1 t. salt
1 t. pepper
Kitchen string (if using a rotisserie oven)
Method:
In a mixing bowl combine all the ingredients. Rub the marinade over the chicken and inside the cavity as well. Place in a half sheet pan and put in the oven for 1 hour at 350 F. In a rotating Rotisserie oven do 300f for 1 hour and 35 minutes.
You can split the chicken in half and serve with garlic spinach and roasted red potatoes.

One huge burger with grilled cheese, meet the Sasquatch Burger

One huge burger with grilled cheese, meet the Sasquatch Burger
This is one big burger, Redwood Cafe's Sasquatch burger that features part grilled cheese, sautéed mushrooms, and much, much more as demonstrated by Executive Chef Gema Martinez at the Redwood Cafe in Modesto, CA. See our menu http://www.redwood-cafe.com and follow us on Facebook at https://www.facebook.com/redwoodcafemodesto

The Sasquatch Burger
aka Big Foot style Burger!
Where the Redwood Café burger- classic BLT and a grilled cheese come together
Redwood Café Burger;
1 ea. Hamburger bun
8oz Fresh Beef Patty
1 ea. Slice of provolone cheese
2 T. caramelized onions
2 T. sundried tomato aioli
2 oz. fresh avocado slices
1 oz. saute mushrooms
Classic BLT;
1 ea. Slice of whole wheat bread
2 T. garlic aioli
4 ea. Strips of crispy applewood smoked bacon
2 ea. Romaine lettuce
2 ea. Slices roma tomatoes
Grilled Cheese Sandwich;
1 ea. Slice of sourdough bread
1 ea. Slice of cheddar cheese
1 ea. Slice of pepper jack cheese
1 T. unsalted butter
Method:
First- on a hot grill place your fresh beef patty, season with salt and pepper cook it to your desired temperature.
Second- take a slice of sourdough and cut it in half, spread butter on the outside of the sourdough bread for your grilled cheese sandwich. Place both cheeses in bread and place in the oven on a saute pan.
Third- take your slice of whole wheat bread and cut it in half place on the grill to toast. Then spread some garlic aioli on both sides followed by the lettuce, tomato and bacon. Set aside
Fourth- top your fresh beef patty with provolone cheese and it should be done, time to start building. Take the bottom bun spread the sundried tomato aioli, place the beef patty, saute mushrooms, bacon and caramelized onions and topped with the avocado. Then place the BLT and followed by the grilled cheese sandwich and the top bun with sundried tomatoe aioli as well. Enjoy!

Cooking Guanciale Carbonara demonstration

Cooking Guanciale Carbonara demonstration
How to Guanciale Carbonara, our featured dish of the week, from Executive Chef Gema Martinez at the Redwood Cafe in Modesto, CA. See our menu http://www.redwood-cafe.com and follow us on Facebook at https://www.facebook.com/redwoodcafemodesto

Guanciale Carbonara

4 oz. Guanciale lardons
1 T. extra virgin olive oil
1 T. chopped shallots
½ t. chopped garlic
2 oz. white wine
2 oz. cremini mushrooms
1 oz. peas
2 oz. cherry tomatoes
2 oz. heavy cream
1 ea. Large egg
5 oz. gemelli pasta
½ cup pecorino romano cheese
1 t. Fresh basil chiffonade

Method:
First: In a hot saute pan add extra virgin olive oil and the guanciale lardons to render off half the amount of the fat from the guanciale and it starts to brown and caramelize at this point you add the shallots and garlic. This will slow the cooking process of the guanciale.
Second: In a medium sauce pan add hot water and bring it to a boil. Follow the instructions of your pasta.
Third: Deglaze the guanciale pan with the white wine and your mushrooms, peas, and cherry tomatoes. Then add your heavy cream and reduce it by half. Remove from the heat so it cools down. Give it about 3 minutes add the egg and mix it vigorously working the egg in the sauce to thicken it, now add your pasta. If it is a little too dry you can add pasta water. Season with salt, pepper and cheese. Garnish with fresh basil.

How to cook Duck Leg Confit from Redwood Cafe in Modesto

How to cook Duck Leg Confit from Redwood Cafe in Modesto
How to Cook Duck Leg Confit, our featured dish of the week, from Executive Chef Gema Martinez at the Redwood Cafe in Modesto, CA. See our menu http://www.redwood-cafe.com

Duck Leg Confit & Pomegranate-Coriander Gastrique
shiitake mushroom, spinach and cherry tomato risotto

1 each 5-6 oz Duck Leg Confit
2 T. olive oil
½ t. chopped garlic
1 t. chopped shallots
2 oz. shiitake mushrooms
5 oz. cooked arborio rice
4oz. chicken broth
½ c. spinach leaves
2 oz. cherry tomatoes
2 oz. white wine
1 T. unsalted butter
½ c. parmesan cheese
Method:
First: In a skillet place your duck confit and heat in the oven for about 10 minutes at 425 F.
Second: Whie your duck confit is in the oven. Heat a saute pan olive oil, then add your shallots, garlic and mushrooms season with salt and pepper. As the mushrooms begin to cook down add your Arborio rice and deglaze with white wine. Let the wine reduce and then add 4 oz. chicken broth, reduce the broth then add your cherry tomatoes and spinach. The risotto will appear thicker that is when you add your butter, cheese and re season with salt and pepper to taste.
Third: Place the risotto on a place and top it with the duck leg confit and finish with drizzled pomegranate-coriander gastrique and fresh pomegranate seeds.

Dish of the Week - Paella Mixta from Redwood Cafe in Modesto

Dish of the Week - Paella Mixta from Redwood Cafe in Modesto
Redwood Cafe executive chef Gema Martinez demonstrates how to prepare the Paella Mixta - The Redwood Cafe Dish of the Week. See the recipe and our menu at http://www.redwood-cafe.com and on Facebook at http://www.facebook.com/redwoodcafemodesto/

Paella Mixta at the Redwood Cafe in Modesto, CA

Ingredients:

2oz Mahi Mahi
1oz Salmon
2oz Kielbasa Sausage
4ea Prawns
0.8oz Calamari, tubes & tentacles
1T Chopped Garlic
1T Julienne Red Onions
1T Peas
1T Butter
1oz Manchego Cheese
2T Chopped Tomatoes
Fresh Parsley
Salt & Pepper to taste
2T Olive Oil
6oz Arborio Rice or Capistrano Arroz
4oz Saffron-Paprika Chicken Broth

Directions:

In a sauté pan heat the olive oil and add your salmon, mahi, and get a sear on it. Salt and pepper the fish then add the kielbasa sausage enhancing some of the flavor in the fish. Then add the garlic, prawns, calamari, and mussels. Deglaze with white wine and and add your peas, rice, tomatoes, and the saffron-paprika chicken broth. Salt and pepper to taste. Finish with butter, manchego cheese, and parsley.