There’s a new face in the kitchen of one of the area’s top restaurants

Central Coast hires chef away from famed hotel chain

Jordan Reynolds, recently of the Ritz Carlton Phoenix, has taken over the Executive Chef position at Central Coast Restaurant in Fort Atkinson.   Reynolds, 27, said that his affinity for creating great food started at a young age.

“I remember when I was a kid and I baked my first cheesecake,” said Reynolds. “I made a big mess, but it was excellent.”

Reynolds joined the National Guard after graduating from Oak Creek High School.  Following the completion his term of service, he moved to Arizona where he met his wife Lacey with whom he now has three beautiful children.   He attended Scottsdale Culinary Institute and began working in the kitchen of the Ritz Carlton.  Reynolds, a Milwaukee native, is thrilled that his new position has brought him back to Wisconsin.  He, along with a talented kitchen staff, will be bringing a slightly new flavor to the renowned Coast menu.  Reynolds hopes to keep the French style of the cuisine, but to incorporate more of the coastal flavor for which California is known.  Using the freshest of ingredients and preparing virtually everything, from salad dressings to sauces, in house, he will accomplish his goal.

On the new menu, one signature appetizer is sure to be listed; Central Coast Crab Cakes.  Jordan will be adding his own special take on the dish, but promises to keep it at the same level of excellence expected of cuisine from the Coast.

“Everyone asks about the crab cakes,” said Reynolds “Of course we are going to have them, but I’d love to present my own recipe for the dish.”

The new menu for the Coast will be available on their website www.centralcoastrestaurant.com, as it will be updated monthly to include new dishes.  Central Coast will be opening its doors on June 23rd, and introducing Jordan Reynolds and his menu to the area.

A new menu and a new chef are not the only changes coming to the Coast.  Owners Larry and Sherry Starkweather are opening their celebrated Dance Club, for open dancing after 7:30 pm.

“We want to be able to share our love of dancing with everyone,” said Larry. “Now non-members can see what all the fun is about.”

And fun is definitely what the guests of Central Coast and The Dance Club experience.   With excellent food in a beautiful setting and the excitement of dancing, there is something for everyone at Central Coast. 

“We are more than a restaurant and a club,” said Larry.  “We are an establishment that can handle the smallest most intimate dinner, and then the next day, hold a stunning wedding reception.”

Central Coast is a fine dining establishment that was created to bring the Starkweathers love of food and central coast wine to the Fort Atkinson area.  The restaurant opened in December of 2007 and The Dance Club in September of 2008.  The Dance Club includes a weekly schedule of dance lessons, monthly events, and live bands for members.  An evening of dancing may be enjoyed by non-members with the purchase of dinner or a $15 dollar, per guest, cover charge. 

The restaurant will be open from noon till 3 pm on Father’s Day for the Coast’s annual Grill Out.  The menu will feature Dad’s favorites: ribs with homemade barbeque sauce; steak, shrimp and chicken shish kabobs; gourmet salads and an assortment of other cook-out favorites.  A special gift for dad will be included for all fathers.  He will receive a complimentary beer of his choice from the Coast’s extensive collection.  The price for the Father’s Day Grill Out is $27 for adults and $15 for children 6 to 10.  Kids 5 and under eat for free.   Reservations required.

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If you would like more information about this topic or would like to schedule an interview, please contact Catherine Cuellar at 920-568-9695 or by e-mail at Catherine@centralcoastdanceclub.com