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Taste of Hudson: Today's Featured Restaurant: BLUE CANYON

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August 20, 2010

Taste of Hudson:
Today’s Featured Restaurant:
BLUE CANYON
Come away with us to a destination in dining.
Where the bold majesty of America’s grand lodges meets a fresh, exciting collection of foods and fl avors.
Prepare to be swept away by the creative American cooking of renowned chef Brandt Evans.
Come and See what Cleveland is talking about. It’s just cool.

8960 Wilcox Drive
(SR 82 & I-480
Twinsburg
330-486-BLUE
www.bluecanyonrestaurant.com


Chef Brandt Evans

When did you first realize you wanted to become a chef?

I was 16 years old and washing dishes at the Reserve Inn. After that I went over to Turner’s Mill and started to cook and work up the ranks.

Where and/or with whom did you learn to cook?

I am still learning how to cook, I am a student forever. Tom Ward was the first Chef at The Inn at Turner’s Mill who showed me how to hold a knife.

What was your first “job” in the business?

I guess I can say now considering they are no longer in biz. I was washing dishes at the Starboard Tack at 13-14 years old (I don’t think that was legal). All my older friends in the neighborhood were working there so I thought it would be something cool to do. Boy was I wrong... long, hot, wet hours I spent on that dish tank.

What is your favorite dish to prepare at your restaurant and why?

I recently came back from Spain and France. I am learning how to maximize fl avors without using a lot of ingredients. It’s called restraint; a talent that comes with years in the kitchen and having confidence in your products. Something like Buratta cheese, backyard tomatoes, great olive oil and capers with a touch of seasalt. Now that’s a snack!

What is your favorite dish to eat at your restaurant and why?

The kids chicken fi ngers. I live in a world of lobster, ribchops and truffles- anything easy works for me. Or “bread with matter”. It’s toasted bread with tomato rubbed on it. Melted goat cheese... it’s kinda like a funky grilled cheese.

What is the most unusual request you’ve ever gotten from a customer?

Well...once someone returned a steak and told me it was chewy. I sent another one out, and it came right back. I went out to talk to her and noticed she left her teeth at home...?!?!? I guess that would be it... it’s hard to make a steak soft so you can eat it without teeth...

The Hudson area has a diverse variety of great restaurants. Why do you think that is?

I feel with all these cooking shows and media outlets talking about food, the customer has a better knowledge of food and demands it.

What is your favorite thing about the Taste of Hudson?

Seeing all my teachers from the past. I tend to give them some freebies considering what I put them through.




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