Chef Susan Geul

Pastry Chef, Susan Geul – Bio

Pastry Chef Susan Geul, found her passion for pastry at an early age and has studied with world-renowned Chefs for over ten years, allowing her to hone her skills and develop a one-of-a-kind style as represented by her fantastic creations at Blue Canyon Kitchen * Tavern.

A graduate of Akron University Culinary Program, Geul excels in creativity and a passion for the freshest ingredients. She is known for her organic farming talents which she learned farming on her family’s land in Northeast Ohio.

After graduation, Susan worked for Turners Mill in Hudson and Baricelli Inn in Cleveland, Ohio. As the Executive Pastry Chef at Blue Canyon, she is responsible for creative development of breads and pastries and the continued quest for new product, in addition to her daily mouth- watering desserts, homemade breads, scones, muffins and hamburger buns.

Blue Canyon Kitchen * Tavern is a restaurant concept created thru years of food dining and general culinary studies completed by owners who spanned the United States and parts of Europe for dining flair in nature-inspired creations.

 

Offering a unique dining experience unlike any other, Blue Canyon is homey in feel thru the log structure that is enhanced with large beams. The Montana-lodge feel perfectly accompanies the cuisine of creative American cooking, from wood-fired steaks, fresh flown-in-daily brick-oven seafood to mouthwatering blue-plate specialties (chef's daily creations), in simple yet elegant style.

 

Blue Canyon's six nature- inspired dining areas include: The Kitchen, combining elements of home with bold colors and a warm fireplace; The Great Room, where diners are surrounded by log trusses and antler chandelier in a rustic, warm and harmonious setting filled with soft music, grand fireplace and views of water features; The Tavern, is all log, sophisticated, casual, cozy and active and features a raw bar and weekend entertainment; The Porch, lights and airy, a true back porch feel with light- colored walls and plenty of windows overlooking the rich landscaped terrain; The Lodge, for private dining inspires with walls of glass, a cathedral log ceiling and beautiful fireplace; The Terrace, a natural setting for relaxing and delightful al fresco dining.  New in the Spring of 2006, Blue Canyon opened up their outdoor patio, complete with a water feature, fire pit and outdoor kitchen.

Recipes by Chef Susan Geul

FROZEN PUMPKIN SOUFFLE 12 egg yolks 1 1/2 c. sugar 3 c. dark corn syrup 3 c. pumpkin (canned or pureed) 1 1/2 Tb. cinnamon 3/4 tsp. clove 3/4 tsp. nutmeg 12 egg whites 6 c. heavy cream 1. whisk yolks and 3/4 c. sugar till pale 2. add corn syrup, pumpkin, cinnamon, clove, and nutmeg mix until smooth 3. folk yolks into mixture 4. whisk whites add 3/4 c.sugar till stiff 5. fold whites into whole mixture 6. whip cream until stiff 7. fold cream into whole mixture, fill in molds and freeze.

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