Background

Chef Brandt Evans is passionate about three things: food, family and happiness – all of which can be experienced in his noted restaurant concept, Blue Canyon Kitchen, Tavern and Wine Bar. At Blue Canyon, Evans developed a melting pot of flavors and a savory menu with cultural influences that make up his signature style, Creative American Cuisine.

" My unique dishes are built around my love for cherished classic dishes and bold, ethnic flavors,” said Chef Evans. “By combining them with an artistic touch, I create regional meals that my guests embrace and appreciate, while providing an experience unique to any they’ve had before."

Chef Evans’ career as a professional cook began at age 16 and he quickly gained experience at the Culinary Institute of America, Philadelphia’s Four Seasons Hotel and the celebrated Kostas restaurant in Tremont, Ohio. He developed much of his style working as sous chef at world­renowned Chef Charlie Palmer’s restaurant, Alva's, in Manhattan.

Driven by his passion for food, Chef Evans is committed to the development of his kitchen team. He strives to offer leadership opportunities to young cooks, who like himself, took an interest in cooking at an early age. Today, this allows Blue Canyon to tout a chef team with nearly 30+ years of kitchen experience under Chef Evans’ watch.

A recognized recipient of the Cleveland Silver Spoon Award and recent chef at the annual James Beard dinner, Chef Evans’ mantra of “entertaining your taste buds” is well documented in publications, nationally read in Better Homes and Gardens and even seen on the Food Network, where he represented the finest cuisine in Cleveland.

Blue Canyon Kitchen, Tavern and Wine Bar has been serving and satisfying guests since June 2004. Evans currently owns restaurants in Twinsburg, Ohio; Rockwall, Texas; Missoula and Kalispell, Mont. and has plans to expand to Perrysburg, Ohio; Duncanville, Texas; Denver and Orlando.

For more information about Blue Canyon’s menu, wine list, locations and atmosphere, visit www.BlueCanyonRestaurant.com.

Marrying Wines

Chef Evans has traveled around the world to create some of the richest tasting wines served in restaurants today. He sought out fruits from the home of sweet whites in Germany and grapes from rolling hills of Italy and popular Napa Valley.

" When I designed and blended the Blue Canyon wine line, I considered many dishes and flavors during this process,” said Chef Evans. “I wanted to create wines that could be enjoyed in many ways from a succulent dinner with family to a quaint evening by candlelight."

Chef Evans’ exclusive line of custom wines can only be found at Blue Canyon Kitchen, Tavern and Wine Bar, where he painstakingly marries a carefully crafted wine with a delicious, signature meal. A sampling of his wines and thoughts in each pairing:

• Barbera – " I wanted a red wine for all seasons, one to drink on the patio when it was hot and one to carry and nestle in front of dimly lit fire in the winter. The spices in this wine carry well from grapes harvested in Lodi, Calif. During any season, its oaked flavor and rich berry textures is a nice match with our winter squash, sage gnocchi with a tomato, goat cheese fondue or a pumpkin spaztel with spiced lamb loin." (Wine maker – Jim Moore)
  
  
• Syrah – " The Earth and Surf was created with this wine that has its roots deep in France and its Rhone Valley. From the moment this wine breathes to the time it touches your palette, its peppery blend of anise and cinnamon mingle finely with our wild mushroom and lobster risotto with truffles." (Wine maker – Byard Fox)
  
  
• Riesling – " This was my first venture in wine development, so I wanted to find the best harvested fruits located at some of the highest elevations in Mosel, Germany. The Riesling has a smaller percentage of alcohol and pairs seamlessly with spicy Thai and other robust flavors with its pineapple aftertones and mineral backbone. Considering the makeup of this special blend, I made it almost exclusively to pair with my polenta crusted calamari and Thai chili with sweet soy and ginger emulsion sauce." (Wine maker – Dr. Dirk Richter)
  
  
• Chardonnay – " I sought out select vineyards in Lemieux, France that are bio­dynamically farmed (no pesticides or chemicals used on the grapes) and harvested in conjunction with lunar cycles for this wine. Its owner, Robert Eden, believes if the moon can change the ocean tides then it can also help grapes provide more juice at harvest time. Made in the traditional French style with a 100 percent stainless steel fermentation process, I added some Chinen Blanc, which gave the chardonnay superb floral notes and aromas that pair perfectly with my crab crusted black grouper with a lemongrass and scallion butter sauce." (Wine maker – Robert " Bertie" Eden).
  
  
• Madison – " I named this wine after my baby girl and is a fine sparkling wine, typically used for a celebration. It brings me joy every time I say her (or the wine’s) name. This is 100 percent Riesling Brut from Mosel, Germany, made in a traditional champagne style – mouth­watering and complex, with a slight hint of grapefruit. This wine is best served with our smoked salmon potato cake with a caviar nage." (Wine maker – Dr. Dirk Richter)
  
  
• Fratelli Roso – " This finely sifted compilation of fruit is made up of 90 percent Barbera grape, 5 percent merlot, 5 percent grenache and sweet dusty Tannins all from Lodi, Calif. The Fratelli Roso carries a baked cherry pie with black currant, slight mocha undertones and goes well with our smoked duck breast and signature cherry BBQ sauce or a classic papperdelle cinghiale." (Wine maker – Jim Moore).
  
  
• Cabernet – " Freshly harvested from the rolling hills of Diamond Mountain in Napa, Calif., one of the most exclusive locations in the world for Cabernet, this wine has a bold, austere blackberry blend with dark cocoa. These subtle flavors go deep with a careful blend of Petite Syrah and Grenache. I recommend some time to decant to allow the full body of this wine to open up. Paired with our smoked blue cheese Cowboy steak with rich, maple butter sauce, this pairing will surpass all expectations for your palette and your stomach." (Wine maker – Peter Thompson).
  
  
• Syrah – " Our newest addition to the Blue Canyon line is a complex arrangement of 85 percent Syrah, 10 percent Mourvedre and 5 percent Roussane. The combination mimics blackberry jam, espresso, cinnamon­nutmeg taste and smoked­pepper finish. From St. Helena, Calif., the finish is long and velvety smooth with a light, earthy blend. Its culinary companion is our braised, smoked pork belly and sauteed wild golden Chanterelle mushrooms or grilled bison with smoked red onion and a mushroom ragout." (Wine maker – Byard Fox).