I'm the owner but I'm also the guy in the back of the restaurant lovingly preparing your dinner. I absolutely love what I do and put a lot of pride into my work. And the best part of my job is becoming friends with the people
who come in and enjoy my cooking time after time.
career has taken me from Boston and Key West to the San Juan Islands and back home again. And I've incorporated everything I've learned
into my cooking, like the Jerked Chicken on the menu
from my time in the Keys. And now I've taken what I've learned along the way and put it together
to create a restaurant of my own.
All of our desserts either come from
Apple Valley Country Store or were probably made by your waitress
Sandy (aka "Cornbread Sandy") who happens to make the best bread pudding on the planet. Just sayin'.
Our beef is 100% certified Angus beef. Everything is smoked with
local cherry wood that is delivered every week, an apple bin at a time,
from our neighbors at Mt. View Orchards. We
use as much fresh produce as possible. We drive a mile up the road to
Kiyokawa Family Orchard for pears for our coleslaw. Lou Gehrig from
Flour Garden Bakery (yes, that is his name) makes our buns.
wines are all local. I either pick up wine on my way to the restaurant or the
winery owners will bring in a
case when they come in for dinner.
beer is local. We support Double Mountain Brewery, Logsdon Farmhouse
Ales, Full Sail in Hood River, Everybody's Brew Pub in White Salmon and
Solera Brewery across the street from us in downtown Parkdale.
And catering your special event is our privilege. Whether you are looking for catering at your company picnic, wedding, or any group of 50 or more, Apple Valley BBQ provides the same mouthwatering quality and attention to detail as you'll find in our restaurant. Our catering menus provide the perfect selections for a crowd-pleasing meal. Choose from cherry wood smoked BBQ pulled pork, ribs and chicken and a variety of nine side dishes including pear coleslaw,
spicy green beans, and corn bread salad to name a few.
I-84 take exit 64 and follow signs to Hwy 35 South. Travel 13.5 miles
south and turn right at Cooper Spur Rd./281 S. and go 1.8 miles and then
turn right on Baseline Dr.
The BBQ is about 1/2 mile on the right.
Look for the flying pig!
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