Blackhawk Grille

FALL IS HERE :: HAVE YOU TRIED ONE OF THESE?

2010-09-30T17:10:00.000-07:00

Congratulations Kevin and Gina!

2010-07-15T22:27:00.000-07:00

Congratulations to our own server and friend, Kevin and his new wife, Gina!

Last Saturday the darling duo tied the knot on our patio in front of family (biological and Blackhawk!), friends and, of course, the Blackhawk ducks and swans.

We couldn't be happier to have hosted this celebration of love and initiation of Kevin and Gina's life together. Cheers to you guys! We wish you happiness, health and lifetime of love and laughter.

Menu for Summer Wine Stroll

2010-05-31T20:29:00.001-07:00

Join us Wednesday, June 2, for the next Summer Wine Stroll with Caymus. Those who attended our last event know this is not your typical wine dinner. It's a way for our neighbors, chefs and winemakers to meet, eat and greet.

Four wines. Four pairings. On the patio. 6-7:30pm. $38 per person.

Spicy Rice Noodle Salad, roasted peanuts, cilantro with Caymus Conundrum 2008, California   

Dungeness Crab Bruschetta, preserved lemon, tarragon with Mer Soleil 2007 Chardonnay, Santa Lucia Highlands  

Roasted Garlic Gnocchi, trumpet mushrooms, pinot noir broth with Belle Glos “Meomi” 2007 Pinot Noir, Sonoma   

Kobe Tri-Tip French Dip Sandwiches  with Caymus 2008 Cabernet Sauvignon, Napa Valley
We had a great turnout for the Destino event, and we look forward to seeing you Wednesday. Call to reserve.

 -Grant and Chef Ryan

Sex and The City 2: Thurs, May 27

2010-05-26T13:40:00.000-07:00

The day is almost here! Tomorrow, Carrie, Charlotte, Samantha and Miranda will waltz into Blackhawk Plaza, and you know they'll do it in style. So call the babysitter, pull your pumps from your daughter's dress-up box, and hit the town for cosmos at the Blackhawk Grille with your girls (or your own Mr. Big!) This is so much more than movie premiere, it's the ending of an era. So celebrate, and help your four favorite big city gals go out with a bang! Cheers!

Summer Wine Stroll, Wed. June 2

2010-05-25T11:31:00.000-07:00

Our next Summer Wine Stroll on Wednesday, June 2 features Caymus wines. This is not your typical wine dinner; it’s a way for our neighbors, chefs and winemakers to meet, eat and greet! Four wines. Four pairings. Under the setting sun on the patio. $38 per person. Space is limited...don't wait to make your reservation!

Learn more about Caymus.

Join us for live music!

2010-05-23T22:57:00.000-07:00

(Also available for viewing on Youtube)

Our Buddy Hollie

2010-05-17T12:43:00.000-07:00

IF you recognize this pretty face, consider yourself, 1) lucky, and 2) apart of the Blackhawk Grille family. If you don’t recognize her, read on, because this is our bartender and buddy, Hollie, and she wants to welcome you to the BHG fam!

Hollie is known to make her patrons personal friends, and remarks that this has happened quite often over the course of her 14 years at BHG.

“I bartend for the people,” Hollie says. “I love interacting with our guests. They turn into family to me, and I’ve made quite a few great friends here.”

In addition to the great people, Hollie says there are some other perks to her job, including a plethora of salad options and an overall soothing atmosphere, to which she gives credit to the pond outside. Water in general, but specifically the ocean, provides a calmness, she says.

“If I could go anywhere, I’d go on a long vacation to Hawaii, to the ocean, to relax. Something about the ocean is calming to me.”

If she’s not behind the bar, chatting with her guests while shaking drinks, Hollie is probably in her garden, or—when she has the time, energy and patience—hitting balls on the golf course. But if you’re lucky enough to find her behind the bar (Monday through Friday nights), sit down and get ready to chat with one of our favorite BHG team members…Hollie!

Mother's Day Brunch

2010-05-03T11:47:00.000-07:00

Mother’s Day is almost here, so we’re cleaning, polishing, and sprucing up around Blackhawk Grille (because we know our moms would notice!) Are you looking for a delicious and thoughtful way to show your appreciation to your mom, grandma, step-mother, aunt, sister (oh, how the list goes on!)? How about a Sunday morning brunch featuring an oyster bar, omelets made to order, a selection of carved meats, and brunch classics like Eggs Benedict, French toast and breakfast potatoes, and even sushi rolls, pot stickers, and crab-cucumber salads? There’s food to suit every taste, and enough champagne for mimosas all around. Make it a family affair or enjoy some quality time with mom over brunch at the Blackhawk Grille this Sunday, May 9th. Because no gift beats the gift of quality time and gourmet food with mom.

Click here for our complete Mother's Day brunch menu.

In the community....

2010-03-09T16:04:00.000-08:00

Last night we auctioned off a DINNER for 8 for the Tassajara Elementary School for their annual fundraiser. The winning bidder will receive the following:

An evening of freshly prepared food cooked by Chef Ryan. Guests will be able to meet Chef Ryan at the Farmer's Market to shop and choose ingredients together. After that, Chef will return to Blackhawk Grille to cook and prepare most of the meal. Later that day, with wine flowing and food being prepped, Chef will show up at the guests' home to celebrate the meal together. He will walk through each course and explain why he chose what ingredients he did and pair it with locally grown wines. What a great way to spend an evening with friends - all to benefit a great cause! Thanks Chef for making this donation come to life. Stay tuned to see who won this great meal!
Dinner is valued at $800

WINE DINNER: March 11

2010-02-23T17:28:00.000-08:00

Join us for a delightful evening of food and wine as we host our Wine Dinner featuring Frank Family wines.

Thursday, March 11

Dinner begins at 6:45pm

FF Brut ‘97

Dungeness Crab Salad, brioche, fuji apples, vanilla vinaigrette

‘08 Napa Valley Chardonnay

Alaskan Halibut, caramelized onion tart, goat cheese cream, chervil salad

‘08 Carneros Pinot Noir

Wild Mushroom Gnocchi, pinot noir broth, shaved mahón, fresh tarragon

‘06 Napa Valley Cabernet

Sassafras Braised Short Rib, creamed spring garlic, allumette potatoes, cab reduction

Napa Valley Zinfandel Port

Cheese Course (TBA)

$75 per person, tax and gratuity not included

Call today to make your reservation, 925-736-4295.

Love is in the Air

2010-01-22T17:28:00.000-08:00

A gorgeous view, soft red tablecloths, candlelight, great food, and the one you love right next to you. This is the Blackhawk Grille experience!

We will be hosting a 2 course dinner menu with optional dessert course this Valentine's Day, priced at just $48 per person. Upgrades will also be available for a more luxurious dining event.

For those that would like to add a little extra love, we are offering a half bottle of Gruet champagne and four housemade truffles to start the evening (or for those looking for a last minute gift!) for $28. Champagne and truffles must be pre-ordered at least 24 hours in advance to gaurantee table delivery. Please include the name of the recipient with request.

Need something a bit more personal? E-mail our Restaurant Cupid with your requests at bhgevents@blackhawkgrille.com for assistance.

Reserve your table today!

Valentine's Day Menu

first course
(choose 1 item)

artichoke soup
maine rock crab, lemon oil

crab cakes
tarragon aioli, preserved lemon

grilled brie
quince compote, cider reduction, crostini

wild mushroom ravioli
parmesan broth, baby arugula, truffle vinaigrette

oysters on the half shell 4ea
marin myagi oysters, champagne mignonette, cocktail

organic spinach salad
cara cara oranges, toasted almonds, goat cheese, vanilla-thyme vinaigrette

chopped caesar salad
shaved grana padano cheese, spanish anchovy, ciabatta croutons

baby greens salad
roasted beets, blue cheese, candied pecans, sherry vinaigrette

second course
(choose 1 item)

pork loin
sweet potato “risotto”, bacon braised chard, apple cider sauce

butter poached lobster
roasted garlic gnocchi, arugula, shaved fennel, butternut squash, basil broth

roasted chicken
fingerling potatoes, roasted tomatoes, meyer lemons, thyme jus

grilled salmon
peruvian potatoes, toy box carrots, orange vanilla butter

wild sea bass
preserved lemon risotto, broccolini, champagne caviar sauce

tiger shrimp fettuccini
olives, capers, chile flakes, lemon butter sauce

filet mignon
yukon potatoes, caramelized fennel, roasted tomatoes, bacon, bearnaise sauce

braised short ribs
boursin cheese mashed potatoes, sautéed spinach, cabernet reduction

Dessert

(Optional Course for $7)

raspberry godiva ganache torte

white chocolate cream, candied almond crunch, micro mint

tahitian vanilla bean bavarian

passionfruit caramel, raspberry pate de fruit, cocoa nibs

red velvet cake

cream cheese frosting, candiet violet anglaise

black bottom peanut butter pie

milk chocolate guiness ice cream, peanut nougatine

New Happy Hour

2010-01-22T17:22:00.000-08:00

Brand new and very delicious! Stop by after work or a late night snack.

Our happy hour runs from 3-6pm and 9-10:30pm Monday thru Saturday.

Featuring:

50% off our lounge menu items

$4.00 beers

$5.00 house wines

$6.00 well cocktails

$7.00 well martinis

Late night hours to be extended during the summer. Make Blackhawk Grille your first and last stop of the night!

Come in and Celebrate the Holidays!!!

2009-12-21T15:48:00.000-08:00

The holidays are upon us and what better way to celebrate than at the Blackhawk Grille? With specialty menus that include at least 8 items for each course everyone is sure to find something that they will enjoy.

Our Christmas Eve menu includes a decadent 2 course meal for $38 per person. Menu items include: celery root and apple soup, belgian ale steamed mussels, wild sea bass, venison loin, and filet mignon, just to name a few. Dessert is optional but our pastry chef is sure to make you smile with his seasonal flavors.

For New Year's Eve, our 2 course dinner includes: sonoma foie gras, chopped lobster salad, carolina black grooper, butter poached lobster, and braised veal cheeks for dining in style. Grab a glass of champagne and order our optional dessert course to cheers to a very merry new year!

Reservations are filling up fast so call or book online today!

Join us for the Elyse Winemaker's Dinner!

2009-10-17T15:27:00.000-07:00

Chef Ryan is at is again! This time, he has teamed up with Ray Coursen, winemaker and owner, of the Elyse Winery to create a delectable five course meal that that you and your guests are sure to enjoy. Elyse is a small winery on Hoffman Lane on the outskirts of Yountville and Rutherford specializing in juicy, rich, voluptuous boutique wines. They live by the philosophy that “a meal without wine is eating, a meal with wine is dining – it’s a conversation, an event. It’s what wine is about.” Elyse’s wines are available solely through the winery and a handful of carefully selected restaurants so please join us for a once in a lifetime experience!

Elyse Winemaker’s Dinner

October 29, 2009

First Course

crab cake
acorn squash, candied pecans, cured lemon
“L’Ingenue” ‘Naggiar Vineyard’ Sierra Foothills 2007

Second Course

pan-seared scallop
salsify, pomegranate reduction, broccolini
“C’ést Si Bon” ‘Naggiar Vineyard’ Sierra Foothills 2007

Third Course

prime rib eye
roasted tomato, cabernet demi wet ravioli
Cabernet Sauvignon ‘Tietjen Vineyard’ 2005

Fourth Course

corriander scented lamb sirloin
parsnip puree, red chard, huckleberry peppercorn sauce
Zinfandel ‘Morisoli Vineyard’ Napa Valley 2006

Fifth Course

shropeshire bleu
quince marmelade, smoked bread crumb, apple gastrique
Cabernet Sauvignon Port Napa Valley 2005

$75 with advanced reservations

A Taste of California's Craft Brews Dinner

2009-09-13T11:33:00.000-07:00

Come welcome in the fall with us!

The Blackhawk Grille Presents:
A Taste of California’s Craft Brews Dinner
Wednesday, September 30th, 2009

First Course

white bean bruschetta
heirloom tomatoes, prosciutto, cured lemon, ciabatta crostini
Great White, Lost Coast Brewery, Eureka, Ca

Second Course

strawberry spinach salad
cinnamon roasted walnuts, goat cheese, strawberry wheat vinaigrette
Main Street Strawberry Blond Wheat, Main Street Brewery, Pleasanton, Ca

Third Course

spicy-sweet chicken wings
pan-fried, orange-chili glaze, celery ribbons
Haywire Heffeweizen, Pyramid Brewing Company, Berkeley, Ca

Fourth Course

ravioli stroganoff
porcini mushroom and cheese ravioli, pale cream sauce, bacon,
caramelized shallots
Lagunitas IPA, Lagunitas Brewing Company, Petaluma, Ca

Fifth Course

pepper-crusted boar loin
sweet potato soubise, rapini, dark chocolate demi-glace
Stone Smoked Porter, Stone Brewing Company, Escondido, Ca

Our chefs have hand-selected five delightful craft brews and paired them perfectly with a five course tasting cuisine.

Advanced Reservations are required for this event.

Our last beer dinner sold out early so don't delay. Call the Blackhawk Grille and reserve your seats today!

Server Interview

2009-08-17T08:50:00.000-07:00

Meet Gerry, one of our long-time employees! We loved learning a bit more about him...

1.How long have you been working here at Blackhawk Grille?
I have been here for 14 years, as I started in the summer of 1994.
2.What position did you start in, and how long did it take you to be a server?
When I first came here, I started as a line cook. I worked at all stations. My favorite station on the line was what we call “in the middle” it usually consists of me calling out orders and expediting. I did that for 9 years. I later moved on to the pastry assistant chef. After about a year, I got promoted to pastry chef. I was pastry chef for about 4 months, and then felt like I needed a change, so I moved to the floor as server for 5 years and counting.
3.Have you served at any other restaurants?
I was previously employed as a server at Scotts Seafood in Walnut Creek, Mudds in San Ramon, and Piatties in downtown Danville.
4.What do you enjoy most about working with us?
I feel team members are like family. I have a strong connection with all my fellow front of the house co-workers. I also love the always changing menu and wine list.
5.What do you enjoy most about serving your guests at Blackhawk?
I feel like the Blackhawk Grille is a neighborhood type of restaurant. I know about 70% of our guests and call them by their first name. I love when a good regular comes in and we talk about life and we laugh together.
6.What is your favorite dish that has ever been/is on the menu?
Seafood platter-lobster scallops shrimp mashed potatoes lobster cream, 24oz bone in rib eye- current dishes – halibut, short ribs
7.What about your favorite glass of wine/beer?
current list- Bennet Lane Maximus white, Caymus Cab 2006 – not a beer drinker. Beer gives me a belly.
8.What are your most and least favorite parts about your job?
My favorite part of the job is menu changes because the chef always prepares the dishes for us to try. Also when we get new wines, management lets us taste the wine which we further explore our pallets. My least favorite parts are when guests come in with the “look down” type of attitude. Here in Blackhawk, some guests think they are better then us and we run into the occasional guests who treat us with disrespect. I understand that we have to just ignore that fact and continue to offer superb service.

Say "Hello!" to Gerry if you see him when you come in!

Grey Wolf Cellars Winemaker's Dinner

2009-08-03T16:47:00.001-07:00

Come join us for a night of food, wine, and friends!

Chef Ryan Jackson and Winemaker Joe Barton have teamed up to create a sophisticated yet playful tasting menu for your enjoyment.

Thursday, August 20th 2009

7:00 P.M.

Advanced Reservations are Required

First Course

Dungeness Crab Salad
Marinated Peaches, Honey Roasted Peach Vinaigrette
2008 Southpaw, White Rhone Blend
(Marsanne, Viognier, Grenache Blanc, Roussanne)

Second Course

Roasted Duck “Carpaccio”
Braised Blackberries, Baby Greens, Macadamia Nuts
2006 Zinfandel, “Barton Family Reserve”

Third Course

Wild Boar Ravioli
Mushrooms, Parmesan Broth
2006 Meritage, Lineage Blend
(Cabernet Sauvignon, Malbec, Cabernet Franc, Merlot, Petite Verdot)

Main Course

Spice-Crusted Rib Eye
Thyme Roasted Tomatoes, Potato Puree, Cabernet Jus
2006 Cabernet Sauvignon, “Alpha”

Cheese Course

Gorgonzola Paté
Candied Pecans, Santa Rosa Plum Compote, Black Pepper Crisp
2007 Zinfandel, “The Jackal”

Joe Barton and his wife established the Grey Wolf Cellars in August of 1994 as a family-run business. Although Joe Barton has since passed, his dream lives on through his family and the spirit of Grey Wolf. His son, Joe Barton junior, graduated from Cal Poly San Luis Obispo with a degree in Fruit Science and is the current winemaker for the estate. Grey Wolf's style has always been to create wines that have depth and complexity for superior aging potential yet also approachable and drinkable young. Joe currently handles 100% of the wine operation insuring that every step in the process is done to its fullest potential.

SUMMER RECIPE

2009-07-19T20:13:00.000-07:00

This week, we are excited to share the secrets to one of Chef Ryan's summer recipes: Alaskan Halibut with Heirloom Tomato Caprese Salad and Salsa Verde! Chef uses simple, fresh flavors of the summer to highlight the ingredients. Give it a try at home, and let us know how it goes!!

INGEDIENTS
4 Halibut fillets (4oz )
1 tbsp olive oil
4 ea heirloom tomatoes, sliced
8 oz fresh mozzarella, sliced
1 tsp sea salt
salsa verde (recipe follows)

SALSA VERDE
half cup parsley, chopped
1 tbsp red onion, minced
2 tsp garlic, minced
1 tbsp capers, minced
2 tbsp lemon juice
half cup extra virgin olive oil
mix together and reserve until ready to use

How do I make it?
Heat a saute pan on medium heat and add the one tablespoon of olive oil. Place the filets of halibut in the pan and cook for approximately three minutes or until golden brown. Turn the filets over and continue to cook until the fish flakes in the center about two more minutes.

Slice Heirloom tomatoes and mozzarella.

Arrange the sliced tomatoes and mozzarella evenly on four separate plates, and place filet of halibut on top. Season with salt and pepper if desired. Garnish with Salsa Verde.

Featured Guests!

2009-07-03T14:22:00.000-07:00

We are pleased to feature an interview with our featured guests of the week, Jim and Udell Burke! Enjoy...

So tell me a little about yourselves.

“Well, we moved here from New York about three years ago after we got married. Jim took a position as a golf professional at the Blackhawk Country Club and we settled into the area. We love the California weather. We love to go out at the end of the day, especially since neither of us cooks often. Blackhawk Grille has become our own little “Cheers” where we stop on in and say, ‘Hi,’ to everyone we see.”

How long have you been coming to the Blackhawk Grille?

“We have been coming here for three years. The very first day we arrived in California, we had no dishes, no pots or pans, we had nothing. We were both hungry but it was late and nothing seemed to be open. We stumbled across the Blackhawk Grille which was just about to close. The kitchen stayed open late to accommodate us and we have been fans ever since!”

What keeps you coming back?

Although the food is wonderful, it truly is the people that make the place. The moment we enter the door, everyone says, ‘Hi!’ or comes up to greet us, regardless of how busy it is. The staff here goes out of their way constantly for us. Despite the changes that the restaurant has seen over the years, the staff has always been community and customer-oriented. Even though we live on a modest budget ourselves, we willingly come, almost daily, for at least an appetizer at the end of the day and the warm atmosphere. It feels like we are being greeted by family!
We have experienced everything that the Blackhawk Grille has to offer; from drinking with friends at the bar and chatting with the bartender all night to fine dining in their Estate Room for a special event party; and we couldn’t be happier with the service and food. We constantly recommend it to our friends and coworkers and we try to bring out as many people as possible.

Where do you like to sit in the restaurant?

We prefer the bar for the laid-back atmosphere. We love the bar menu which contains a sampling of high end food without the high end price. The best part about the Blackhawk Grille is that, although it is a beautiful setting, it is not pretentious. It can comfortably accommodate anyone in jeans and a t-shirt as well as those in formal attire. It truly is a fun place and the entire staff always goes above and beyond our expectations.

What do you think about our current Chef?

Chef Ryan is amazing! We talk to a lot of people in the community and all of them seem to say that he really has turned the place around. He is bringing back people that may have been turned off in the past by other chefs or service. When visiting the other restaurants he has worked at, we hear how much they miss him. He comes out of the kitchen, he educates guests on food and he gets them to try new things and opens new horizons. He holds his staff to high standards but, at the same time, is very respectful. I would consider him a friend.

What would you recommend to first timers at the restaurant?

Oh, I don’t think we could recommend just one thing! We absolutely love the cheese fondue...and the halibut...as well as the chicken picatta, the margharita pizza, the flatbread, and the shrimp cocktail. It’s all wonderful. The desserts are incredible too! Also, if you want something to drink, ask the bartender for a cucumber vodka and tonic though they always have something new and interesting to offer as well. The wine list is excellent and also always seems to be improving. If you feel like meeting new people, take a seat at the bar or for a romantic date, try the beautiful patio or a window seat in the Fishbowl. If you are a real foodie, ask for the Chef’s Counter where you can watch everything being made and plated. You will never see a can around, everything is very fresh.

Also, if you see us, come up and introduce yourselves, we love to meet new people!

2009-07-03T09:39:00.000-07:00

We thought it would be fun to get to know our own Chef Ryan a little better. Here is a fun, personal interview with Chef, himself. Enjoy!

Why did you choose cooking as a career?

I always enjoyed cooking for my friends and family. It started when I was fourteen and cooked a five course meal for a friend and our girlfriends for our Christmas formal. From there it turned from cooking for parties in college and ultimately taking a break from nursing school to ski for a semester in Oregon. To support my expensive ski habit I was convinced by friend to get a job in a restaurant. I fell in love with the restaurant atmosphere and one semester lead to another, and so on. One passion turned into another and here I am.

Who is your greatest mentor/inspiration?

My greatest mentor was Robert Curry (Executive Chef currently at Auberge de Soleil Napa Valley). His model as a Chef and manager is how I strive to carry myself. My inspiration are my children. Jacob 5 and Brooke 16 months. I am inspired and challenged to get kids to eat healthy yet not normal kids food.

Overall philosophy/theme that drives my cooking.

As a farmers kid, I learned at an early age how to eat fresh (no not subway eat fresh). I knew when a peach, an orange, grapes, etc.. were ready to eat. They were not eaten sooner, or later, but just right. I bring that philosophy to my menus. Whenever possible I take my kids to the farm and pick fruits and vegetables (for myself and the restaurant). My tomato farmer drops tomatoes on my front door step at 6 am and I take them to the restaurant that day and we get to tell a story. Don't make your food too complicated. Use good technique and good ingredients and let just a few of those speak for themselves (if not one of each).

What is the best and worst day of your career?

There's been many of the former and not many of the later thankfully. Becoming executive chef in Yountville at age 25 was pretty cool, though didn't realize how much so then. Rubbing elbows with some of the best in the world that paved the way for my career to become possible.
Worst day, getting crushed one day on the line at Chandon and having to let the Chef know I ran out of scallops with five orders already in. Never forget it, got reamed, as a cook, never ran out of anything again.

What is your favorite thing to cook at home and why?

Taco truck style tacos because they're the best food ever. And Lebanese food because that's what I grew up eating and cooking with my Grandmother Helen.

What are your favorite summer ingredients? Where do you find them?

Tomatoes, cucumbers, any stone fruit. I source from my local farmers that my kids and I pick ourselves. The family farm. In my walk-in when I see my family friends names on the boxes that come from down the street where I grew up and used to ride my bike as a kid.

If you weren't a chef, what would you be and why?

A trauma nurse. Because nursing and cooking are very similar. You have to be calm under pressure. You can make people feel good in times of need. Expectations are high on you performance. Ultimately, its adapting to each and every situation you come across and managing it correctly and performing as you have been trained to do.

Its your day off, what would the paparazzi find me doing?

Golfing, or cooking meals for my family for the week. Recently took up skydiving again after a 10 year absence. If you haven't done it, try it!!

I you could cook for anyone in the world?

If it was my last effort. Chefs Robert Curry, Jon Koobatian, my Grandparents, Parents, my four sisters, wife Michelle, my children and my best friends. Because they know that its from the heart. As all dishes are prepared as such, but they know it truly.

Who would you have cook for you?

Same as above, because of the same reason. I've eaten around the country and the world. No one would touch me like they would with they're food. Jim Burk's Veal Picatta is pretty good though from what I here.

OUTDOOR MUSIC

2009-06-15T16:07:00.000-07:00

Looking for a place to sit back, have a drink and relax after a long commute home? Let us be your home away from home every Friday after work. Sip on your favorite cocktail or beer and listen to one of our local lineups while you catch up with your neighbors, significant other or a new friend.

We look forward to seeing you soon.

FATHER'S DAY IS COMIN' UP

2009-06-03T14:33:00.000-07:00

Join us for a BBQ on our patio and celebrate dad this year.
Sunday, June 21
$25
great food*beers*friends & family

SPRING IS HERE

2009-03-24T18:12:00.001-07:00

The rains are gone and the flowers are blooming - Spring is upon us. This is my favorite time of year to sit outside on the patio, sip cocktails with friends and make summer plans.

Speaking of plans, join us on Sunday, April 12 for our Easter Brunch. To keep everyone happy, we're having our annual Easter Egg Hunt (for kids only, sorry) and a Knee High Buffet. We'll be serving something for everyone in The Plaza that day - stay awhile and be part of our family this spring.

A NEW DAY AND NEW BEGINNINGS

2009-01-20T15:44:00.001-08:00

Today is a big day around the country, actually the globe. A day that many thought they'd never see in a lifetime. We have a new president, change is on the horizon and there is what most feel should be a sense of hope, new opportunities and people seem to be coming together for change.

With that, it seems timely to start thinking about feeding your soul, your heart and in our world, your belly. What have you eaten lately that gives you that great sense of contentment? Have you been to a place where you can sit back relax and really just be? All of us at Blackhawk Grille are here to help make your experience one that not only makes you yearn for more, but one that will leave you with that lasting impression. A full belly for your mind, spirit, and well......belly.

With that, mark your calendars for our upcoming events:

MAKE YOUR OWN PIZZA PARTY (for kids, but bring your parents too)
Saturday, January 24
$25 per child

VALENTINE'S COOKIE DECORATING PARTY (same as above)
What a better way to say "I love you" than by filling your tummy with something you've made!
Thursday, February 12
2:00-5:00pm

Speaking of Valentine's Day? Have you made your reservations yet? It falls on a Saturday this year and you don't want to be stuck without a plan. Booking now for Friday-Sunday, with Chef Ryan's "Sweetheart Ala Carte Menu."

Back by popular demand, we present the MICHAEL FENDER DINNER SHOW. Limited availability. Saturday, February 28. For more details, call us at 925-726-4295.

LOOKING AHEAD

2008-12-24T10:16:00.000-08:00

Start planning for 2009 and mark your calendars for all the fun in "The Plaza." Dates and times are being confirmed but keep your eyes our for the following events:

JANUARY

Wine Dinner - Silver Horse Vineyards

Kid's Make Your Own Pizza Party

FEBRUARY

Kiddie Cookie Decorating Party

Dinner Show Featuring Michael Fender

MARCH

Kid's Make Your Own Pasta Party

Wine Dinner - Parkmon Estates Vineyards

UPCOMING EVENTS

2008-11-25T11:20:00.000-08:00

Saturday, November 29th --- Vegas Style Dinner Show featuring: Michael Fender

EVERY SUNDAY: Live Jazz Brunch featuring Louie Moon

We look forward to seeing you soon.

THE LATEST IN BLACKHAWK

2008-11-24T12:00:00.000-08:00

A familiar face and one you probably know, Michael Grossman has recently been promoted to General Manager of the restaurant. He's eager to meet and greet guests and create a neighborhood friendly environment where you'll want to stop in for a cocktail, sample a light bite before heading home or where you can make an evening of listening to music with friends and spending house eating and rinking until your hearts content. Stay tuned for an updated events schedule as Michael is getting to ready to set the stage for some regular talent.

Note too that we have a few great event rooms for your upcoming HOLIDAY PARTIES. We can host your party, small or large now and into the new year.

We look forward to seeing you soon.

THANKSGIVING IS HERE

2008-11-19T16:45:00.000-08:00

Thanksgiving always reminds me of FOOD, FAMILY and FUN. This year is no different, especially at Blackhawk Grille. I love sitting out on the patio on those warm(ish) Fall nights chatting with friends and reminicising about the year past and the one that is upon us. So much change. I'm eager and excited about what is ahead and to share it with all of you. Speaking of sharing; I'd like to share a recipe that my mom makes every year. Maybe you'd like to try it at your table this year? Or better yet, join Chef Ryan for our Thanksgiving Harvest Menu next week and leave the cooking (and cleaning) to us.

SPICED PUMPKIN CHEESECAKE

yields 1, 10” cheesecake

Filling:

2 lbs. cream cheese, room temperature

1-1/2 cups sugar

1-15 oz. can of pumpkin puree

2 tsp. vanilla extract

2 tsp. cinnamon, ground

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1 cup heavy cream

3 eggs

Crust:

15 gingersnaps, crushed

Butter, melted (approximately 1/2 stick)

Crush gingersnaps in food processor creating crumbs. Pour into bowl and add melted butter until mixture resembles wet sand. Pat into the bottom of a spring form pan forming an even layer. Pat crust onto sides of spring form, about half way up the sides. Bake at 350 degrees for 8 minutes (or until golden brown) and set aside to cool.

In standing mixer with paddle attachment, beat cream cheese until light and fluffy.

Wrap the spring form pan two times with heavy-duty aluminum foil making sure there are no tears and the pan is completely covered. Pour the cream cheese batter into prepared pan. Place the pan into a large roaster and set into oven. Pour in enough water that comes half way up the sides of the spring form pan.

Bake at 350 degrees for 1-1/2 hours or until cheesecake if puffed and softly set.

Note: Cheesecake needs to chill overnight so plan accordingly.