South Jersey culinary instructor and chef Ed Battaglia is gearing up for the June 18 premiere of Ralic's Steakhouse (26 S. Haddon Ave., Haddonfield). He describes the dinnertime BYOB's menu as "modernized classics."

Sample dishes include double-cut rack of lamb with red grapes, fennel, cous cous and rosemary oil, and the dry-aged Prime New York strip au poivre with roasted fingerling potatoes, spinach and brandied cream, which he prepares in the accompanying video.

Battaglia, a Restaurant School grad, worked for Susanna Foo at Suilan inside the Borgata in 2003, then went on to direct the culinary arts program at Garfield Park Academy in Willingboro, N.J., where he will remain while running Ralic's.

Ralic's will partner with Interfaith Caregivers of Haddonfield to offer three-course prix fixe dinners next Thursday and Friday (June 16 and 17) for $50 per person. Half of each check will go directly to Interfaith Caregivers, which helps local seniors.