TWINSBURG, Ohio, Dec. 4 /PRNewswire/ -- Until now, private label wines often meant slapping a "personalized label" on an existing blend. Think bottles announcing a wedding, a new baby or a special fundraising event. Not any more. Chef Brandt Evans, a graduate of the Culinary Institute of America in Hyde Park, New York, and owner/founder of the Blue Canyon Kitchen & Tavern restaurants in Ohio and Montana, has raised the bar on these popular varietals.
Evans is literally traveling the world to meet personally and partner with renowned international winemakers. In turn, these select winemakers visit the flagship Blue Canyon restaurant in Twinsburg, Ohio, to, as Evans explains, "explore the levels and layers of flavors found in the menu." The result is a line of handcrafted wines, appropriately called the Blue Canyon wines, that pair perfectly with his popular Creative American Cooking.*
This rapport between chef and winemaker is redefining what a private label wine can and should be. Consider, for example, the 2005 Blue Canyon Riesling. Evans traveled to Mosel, Germany to partner with Dr. Dirk Richter, one of the most reputable Riesling makers in the world. The result is a 100 hundred percent Riesling that pairs perfectly with Blue Canyon's Polenta Crusted Calamari. Purchase a bottle to go and serve it with Thai and Asian cuisine. Other Blue Canyon wines:
-- 2004 Blue Canyon Fratelli Rosso Barbera. A lush, fruit-forward red. In hot months, serve it with BBQ and chicken dishes; in the winter, pair it with pasta and heavier meals. Made in the traditional French style with winemaker Jim Moore. -- Blue Canyon Syrah. Made in conjunction with winemaker Byard Fox, this blend is smooth with bright red fruits, light smoky tones and earthiness. It's perfect with mushrooms and bacon. -- 2004 Blue Canyon Cabernet Sauvignon. Harvested from Diamond Mountain in Napa, California -- one of the most exclusive and best vineyard locations in the world -- this big red wine is best paired with hearty cuts of meat, such as the Blue Canyon Boneless Ribeye. For Evans, winemaking is the natural evolution of his work. "As a chef, I take extraordinary care and time to craft my menu, creating foods that both wow and comfort my guests," he explains. "It makes sense to apply those same standards to the wines we serve."
With a fourth Blue Canyon scheduled to open January 2008 in Rockwall, Texas, more people will have the opportunity to taste Evans' handiwork and craftsmanship.
For more on Blue Canyon Kitchen & Tavern visit http://www.bluecanyonrestaurant.com
*Creative American Cooking is built around Evans' love for traditional American foods and ethnic, funky flavors. Think of it as comfort food, with a twist.
Contact: Susan Doherty, Fuel Public Relations sdoherty@fuelpublicrelations.com/406-728-3835 This release was issued through eReleases(TM). For more information, visit http://www.ereleases.com.
SOURCE Blue Canyon Kitchen & Tavern
http://www.forbes.com/prnewswire/feeds/prnewswire/2007/12/04/prnewswire200712040830PR_NEWS_USPR_____NETU024.html
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