Chef’s Blog
Jul
11
July 11, 2021
A Wild Pheasant Education
The Chef and The Guide give us a lesson on taking a pheasant from field to plate. In this first video, Kevin and Steve have just harvested some wild Pheasant…
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Jul
06
July 06, 2021
Chef Kevin’s Purple Hoh Bo Spey
Chef Kevin Davis shows viewers how to make the Purple Hoh Bo Spey (named after his favorite Steelhead fly) and made with the iconic Empress Gin. At Canyon River Grill,…
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Jun
12
June 12, 2021
Japanese Knife Sharpening Skills with Kitamura Taichi
How to Select, Care For and Sharpen your Knives Recently, Chef Davis caught up with Taichi Kitamura in his Seattle restaurant, Sushi Kappo Tamura, to learn about Japanese Knife Sharpening Skills. …
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Apr
26
April 26, 2021
It’s Asparagus Season
Chef Kevin Davis is passionate about getting as much local produce as possible, which isn’t hard in the Yakima Valley, the produce bowl of Washington and the Pacific Northwest. One…
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