Atlantic City Weekly

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Galloway Township’s Seaview Resort has long been one of the Atlantic City area’s most treasured locales for destination dining and special events. Dating back to 1914, the majestic landscapes hearken back to another era of American hospitality, exuding grandeur and white-gloved graciousness.

With a pair of magnificent golf courses, the four-star resort has always been a favorite of the sporting set as well, including having been the original host venue for a local LPGA tour stop.

In a partnership that is both unique and regionally significant, Seaview — after extensive due diligence — was formally purchased by nearby Richard Stockton College on Sept. 1.

Stephen Prakash, newly-minted GM here since May, calls the pairing “a perfect partnership” adding that Stockton’s influence will “grow and enhance the property.”

The third element of this new paradigm is operator Dolce Resorts. A privately held company based in Montvale, Dolce, founded in 1981, is responsible for daily management of 26 upscale hotels, resorts and conference centers. Their business is global in locales ranging from California’s Napa Valley to 10 other states plus abroad in Ontario, Belgium, France, Spain and Germany.

Prakash, British born with extensive Atlantic City casino experience, says Dolce has “a different twist,” but respectfully recognizes “the wonderful value of the [Seaview] brand. adding “their core values are consistent with ours.”

He speaks glowingly about the not-too-distant future at Seaview, particularly with regards to food service.

Among the dining highlights here is a traditional Oktoberfest, presented for the final time in 2010 this coming Friday, Oct. 29. Bavarian specialties include: a selection of German cheeses, schlachplatte (German cold cut and sausage platter), gurkensalat (German cucumber salad), kartoffelsalat (German potato salad), zuckerrüben und hering (beet and herring salad), sauerbraten, scharf sauerkraut, salzkartoffeln (corned beef, spicy sauerkraut and potatoes), gebratenschinken (roasted carved ham), grilled bratwurst, jägerschnitzel (pork cutlet with mushroom sauce) geschnetzeltes (chicken in white sauce) herb spaetzle, brown butter, braised red cabbage and apples and an extensive array of sweets.

Taking over the reigns as executive chef here as of Sept. 21, Sean Kinoshita brings a broad, multicultural background to the resort.

Hawaiian-born, Kinoshita is a 1992 grad of the California Culinary Academy in San Francisco. His resume includes postings at prestigious restaurants like San Fran’s Cypress Club, New York’s Lespinasse and the Mandarin Oriental Hotel in ‘Frisco, working alongside noted chef Ming Tsai.

Kinoshita’s first big Seaview shindig is the initial installment of a planned series called “Boot Camp for Foodies.” Focused on holiday entertaining, the series is to be scheduled soon.

The novel idea is under the co-direction of executive pastry chef Stefan Zareba, a graduate of Krakow, Poland’s Culinary Institute who has been with the property for 23 years.

Kinoshita and Zareba have put together an array of events, designed to both edify and entertain.

A welcome cocktail reception on Friday will offer tray-passed delights like sweet potato brulee with duck confit, dried apricots with goat cheese and pistachios, shrimp bloody mary shooters and lobster and mango salad on silver spoons.

The following morning, Kinoshita will host an “Easy Holiday Entertaining” class from 10am to noon teaching participants how to create simple, elegant appetizers like crab salad, parmesan crisps with ham mousse, chipotle sweet potato puree, cranberry-tangerine fondue and honey-balsamic glazed root vegetables.

The chef’s witty conceptual description: turning students into “Culinary McGyvers” capable of adapting and utilizing common kitchen ingredients to craft extraordinary treats.

Later that day, Zareba will instruct “Elegant Holiday Desserts Decoded,” from 1 to 3pm. He’ll provide hands-on instructional training preparing bourbon, pecan and chocolate chunk pie, apple caramel pie and sweet potato-Vermont maple pie.

Perhaps the best part of this gastronomic retreat will be Saturday night’s wine dinner. The kitchen plans a feast commencing with a first course of jumbo lump crab and apple martini. After a salad of baby lolla rosa and frisee lettuces, fried goat cheese, poached pears and pistachios with a maple cider vinaigrette, diners will enjoy rosemary braised American Kobe beef short ribs with foraged mushrooms and sweet potato puree. Closing out evening is a Coach Farms sweet cheese torte with Godiva chocolate broth and lavender tuille.

Later this year, the 670-acre property will undergo a major physical alteration. Tennis courts near the entrance will be replaced by Bayview Terrace, a covered, outdoor party area available eight to nine months yearly.