Chef’s Blog
Jul
27
Jul
27
Jul
27
Jul
27
Jul
27
July 27, 2021
Paneed Pheasant Breast
Ingredients 4 Pheasant breasts, pounded flat between plastic wrap Salt and freshly ground pepper flour for dusting 2-3 eggs, beaten 1 cup breadcrumbs 1/4 cup clarified butter Brown Butter Lemon…
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Jul
26
Jul
21
July 21, 2021
Fried Green Tomatoes
Back on the menu this week are Chef Kevin Davis’ sumptuous Fried Green Tomatoes. Crisp on the outside, moist and tangy on the inside, and served with a rich mustard…
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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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Jul
06
July 06, 2021
The Guide’s Cocktail – “Steve Says”
The Chef and the Guide put their heads together to come up with a signature drink named after the Canyon River Ranch Guide and co-owner, Steve Joyce. Come and enjoy…
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