Chef’s Blog
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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Jul
03
July 03, 2021
Through the Yakima River Canyon to The Canyon River Ranch in Just Over a Minute
Take a (very) quick trip through the remarkably beautiful Yakima River Canyon to the Canyon River Ranch, home of the Canyon River Lodge, the Canyon River Grill, and the world…
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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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May
26
May 26, 2021
Wildflowers of Yakima Canyon
The Chef and The Guide, aka Kevin and Steve, head out into the Yakima Canyon to forage wildflowers to decorate the Grill. Here’s what they found!…
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May
23
May 23, 2021
Identifying Poison Ivy
Steve and Kevin take us out on the Yakima River to identify Poison Ivy – with some tips on how to treat it!…
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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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Apr
18
April 18, 2021
Pan Seared Wild Duck Breast
Duck hunting season has recently come to an end, but thankfully you can purchase duck breast in most good grocery or gourmet stores. The Boys from Reds…
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Mar
12
March 12, 2021
Wild Chukar Tagliatelle with Chanterelle Mushrooms and Butternut Squash
The Chef and the Guide, AKA, Chef Kevin Davis, and Canyon River Ranch Owner and Guide, Steve Joyce, headed out to hunt some Chukar earlier this year with Steve’s son,…
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