Tuesday, January 15, 2008

Playing with Menu Food at Blue Canyon

Up until now, all of my Blue Canyon posts have been from special dinners.

Blue Canyon has been a strange local story. Partially owned and operated by local Chef Brandt Evans, Blue Canyon opened to great acclaim in June 2004. Since that time, it has had a few ups and downs, which is to be expected of a restaurant of its large size. In addition, as the Blue Canyon brand has been expanded to other cities over the last two years, Chef Brandt has promoted himself to Corporate Chef, and installed Chef Chad Fuller as Executive Chef.

Our most recent dinner there, Monday, January 7, 2008, was just Bob and I. Moreover, almost everyone we know there was absent - not only was it a Monday, but much of the executive staff was out of town in preparation for the opening of newest Blue Canyon, in Rockwall Texas. Blue Canyon has already opened outposts at 3720 North Reserve Street, Missoula, MT 59808 and 1840 Us Hwy 93 S, Kalispell, Montana.

Many people have posted in on-line forums about inconsistencies coming from the Blue Canyon kitchen. However, our experience has been that when they are on their game, they are among the best in town at what they do. More than that, management, without fail, always makes things right if they go wrong, which is very important. Our most recent dinner was positively fabulous!

Bread Service

The rolls are made in house and served warm.

Cherry-Cream Cheese Bread Spread

Instead of butter or olive oil, Blue Canyon always has a spread-of-the-day. This one, studded with tasty dried cherries, did not last long!

Dinner Special - Beef Medallions with Garlic Mashed Potatoes and Asparagus

Bob did almost succeed in cleaning his plate. I tasted this dish and it melted in the mouth! But my entree was sublime:

Duck Two Ways

Grilled duck breast and duck confit with smoked tomato corn spoon bread. The breast was expertly seared and cooked to perfect medium rare and the confit melted in the mouth. And the spoon bread was simply fabulous - I don't know where they got corn this sweet at this time of year!

We are looking forward to our next visit to the Blue Canyon, where the people are friendly, the food is outstanding, and we can have fun playing with our food!

1 comment:

  1. I love that you always post about Blue Canyon with beautiful pictures! My boyfriend is a sous chef there. You have two things left to do: 1. Sit at the chef's counter and watch the amazing chefs do their thing. When you make the reservation you can request the chef's counter. 2. Go to the Sunday brunch. The donuts alone are worth going for. I've done both and they have been great experiences. Next time you go, ask if chef Danny is working, he's really nice. :) He usually works days but with Brandt out of town he's been working nights too.