Last night I was at a networking event. The host for the evening was Blue Canyon Kitchen and Tavern. They generously agreed to host us for the evening, and I haven’t been for some time. Needless to say, I was psyched. I was not disappointed either. They put out great appetizers: chicken skewers, homemade potato chips with blue cheese sauce, and gourmet pizzas. Our speaker for the event was Chef Brandt Evans. If you watch local television, read local print media, or watch the Food Network, then you know who Chef Brandt is. If you don’t know who he is, then you need to see why everyone else does. Chef Evans has that unique combination of charm and talent that explains why he has been such a success. He was joined by his partner Val Voelker, who is responsible for the great customer service. He and his partners have managed in just 6 short years, to open not just one great restaurant, but 4. They have two locations in Montana and one outside Dallas. Along the way, they have started a line of spice blends, bottled their signature salad dressing, and started a line of private label wines. What a treat to hear about the elements that have gone into their success.
This economy has hit many people hard. Restaurants have been hit particularly hard, as dining out is usually done on disposable income. How does a restaurant in Twinsburg, Ohio manage to stay afloat in such difficult times? The trick has to be in the dedication of the entire staff. Katie Klonowski organized our event, and handled our service personally. When was the last time that you saw a member of the management staff handle a private event themselves? After the event was over, I could not go home without some of the world class food. Often when there is an economic downturn, restaurants have a tendency to cut corners in subtle ways that they think will not show. Not here-and that may be why there were plenty of diners on a Tuesday evening in February. Our dinner service was top notch. They didn’t even hesitate to provide separate checks for our group of 8. The house salad was tasty, and I see why Blue Canyon started bottling their maple balsamic dressing. I was not about to go home without some of Brandt’s signature calamari. Coated with just the right amount of cornmeal breading and served with the best chili butter sauce anywhere, I was happy. We also had the famous braised short ribs. Braised in beer and served with a smoked tomato spoon bread, it was difficult not to lick the plate. Continuing with the excellent customer service and fantastic food that has made them successful these past few years, Blue Canyon is a wonderful place to enjoy a night out. And make it a night, as the atmosphere is so warm and inviting that you won’t want to leave-and the view is fantastic! So why do I have the Blue Canyon Blues? Twinsburg is too far away for me to drop by for dinner and drinks every night!
On our way out, I was excited to see that Blue Canyon is hosting a Go Green Wine Event. Tuesday, March 10 they are hosting a five couse wine dinner. It will feature RIck Heartwig from Mendecino, and there will be wines from organic wineries such as Sketchbook, Parducci, Paul Dolan and Sustainable wines. The price is only $65, which is a steal! Call 330.486.2583 to make a reservation. If you are around LaGourmet Chef on March 6, be sure to stop by and say hello to Brandt. He is doing a Go Green Demo. Call for more info! I hear that there will be samples and prizes, so it’s a great way to taste what I am talking about!
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