Meet our Chef
The Lindsay Lodge and Restaurant is excited to announce the appointment of John Blevins as Executive Chef. The Lindsay, formerly Applegate River Lodge, has been a destination dining experience in the Applegate for over 30 years. The restaurant has offered everything from fine dining to casual dining. The new owners vision for the lodge and restaurant is to provide an elevated experience for guests, and hiring the best culinary talent was a requirement.
John is a seasoned culinary professional, having worked at some of America’s most famous restaurants, including Gather Restaurant in Berkeley, CA (voted one of the top 10 Best New Restaurants in America). Blevins also worked at 4505 Meats in San Francisco where he gained knowledge of whole animal butchery and charcuterie. In 2013, Blevins opened Clove & Hoof Restaurant in Oakland, CA as chef/owner, where he gained national recognition from the likes of Food Network’s Guy Fieri for an episode of “Diners, Drive-Ins and Dives” and being named by Bon Appetit Magazine’s list of “10 of Our Favorite Butcher Shops Across the Country.” In 2017 Blevins was a finalist for The Good Food Award, representing the best of America’s growing food movement.
John’s passion for providing a true culinary experience is showcased by his menu and the unique flavor combinations in the food. It starts by sourcing the best ingredients from local farms and ranchers. The dishes are then constructed using his experience as a whole animal butcher and depth of knowledge in flavor combinations. The result is a perfectly balanced dish that will have patrons wanting to try everything on the menu.
The menu at The Lindsay will change seasonally to take advantage of the fresh local ingredients in the Applegate Valley. The cuisine can be classified as New American and will include dishes patrons are familiar with, along with dishes for the ones willing to venture out.
One of the inspirations for the menu is to create dishes patrons can enjoy with a glass of wine from the world-class Applegate Valley. With John’s experience in meat curing, pickling and smoking, this provides a host of pairing options.
“I’m extremely excited for John to be on our team and to provide him with a place he can showcase his incredible talent.” - Owner, Mike Eastman