About Red Smoke Grill

Red Smoke Grill is a new concept developed by Jim Painter and Ken Hinshaw, both local residents of the Tri-Valley area. Each partner has nearly 30 years of experience in the food business dating back to the mid-1970s. Jim was most recently the president of Oakville Grocery Company, five unique specialty food stores in the bay area. Prior to that position, Jim was a director of operations for Paragon Steakhouse Restaurants, operating concepts such as Carvers, The Cliffhouse of Folsom, The Sheepherder, and Hungry Hunter. Ken was the executive chef of Oakville Grocery, executive chef of Rainforest Cafe, and regional chef of Paragon Steakhouse Restaurants.

Red Smoke Grill is a concept restaurant combining convenience with a casual atmosphere, and serving freshly prepared food made with high- quality ingredients. Chef Ken buys all-natural chickens, choice tri-tip, and tender pork for the protein items that are the main ingredients for most of the entrees. The partners created a unique, point-of-difference menu that is affordable and quick to execute. The concept has aspects of "Santa Maria Barbecue," Tri-tip and chicken cooked over red oak, with items such as the Red Smoke Original Tri-Tip Sandwich with fresh hand-cut salsa and a side item of Pinquinto Beans. Santa Maria Barbecue is a Central California style of cooking over indigenous red oak that was developed during cattle drives in that region of the country many years ago. Unique entrees developed for this concept include the Tri-tip and Blue Sandwich, made with tri-tip, horseradish sauce, caramelized onions and blue cheese crumbles.

Jim and Ken welcome you to a unique California barbecue, Red Smoke. To contact Jim Painter, e-mail jim@redsmokegrill.com.