Blue Canyon Kitchen, Tavern and Wine Bar in Rockwall has new seasonal menu

by PegNews wire

ROCKWALL — This winter season top culinary trends include comfort food entrées, variations on macaroni and cheese and reduced prices according to leading restaurant consulting company Baum+Whiteman. Blue Canyon Kitchen, Tavern and Wine Bar is known for creative comfort cooking and continues to bring warmth to North Texans and their wallets as temperatures and the Dow drop with a new seasonal menu created by Executive Chef Brandt Evans.

Ahead of the culinary curve, Chef Evans has spent his career developing his signature twist on American home cooking. His new Blue Canyon menu pays homage to winter comfort classics like pot roast, meatloaf, beef stroganoff and pot pie and features unique dishes like brisket pot roast, wild mushroom and veal meatloaf, blackened chicken pot pie and white cheddar, leek mac and cheese.

Chef Brandt uses seasonal ingredients like pumpkin and apple cider, hearty stocks, full-flavored spices like rosemary and mustard and slow cooking or braising techniques. The Menu highlights include:

· Mustard seed crusted flat iron steak salad served over oven roasted tomatoes, romaine lettuce and a creamy Great Hill blue cheese dressing

· Butternut squash ravioli with pistachio, sage brown butter

· Chipotle, maple glazed pork loin paired with white cheddar, leek mac and cheese

· Asiago-crusted turkey medallions accompanied by pumpkin sage risotto, cranberry gastrique and Brussels sprout leaves

The seasonal menu launched in late November and will run through March 2009.

Source: Blue Canyon Kitchen, Tavern and Wine Bar