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by
Michelle Sathe
It
was a fateful Christmas morning when Laina McFerren gave her husband,
Rob, a home-brewing kit. Today, Rob is an award-winning brewmaster,
operating out of the McFerren’s Valencia hotspot, Wolf Creek Restaurant
& Brewing Company.
Rotating a list of over a dozen varieties throughout the year, Rob’s
beer is just one of the reasons the couple, who met while working together
at The Cheesecake Factory, recently marked Wolf Creek’s 10th anniversary.
"We always felt like most brew pubs did good with the beer, but
a poor job with their food. A high quality beverage deserves high quality
food. That’s what we set out to do here," Laina said.
Calling the diverse menu "staples with a twist," the McFerrens
invented such notable creations as the popular Taos egg rolls, a crunchy
concoction of spicy grilled chicken, red onion, corn, cilantro, jack
cheese, avocado, and roasted red peppers lightly fried and served with
spicy avocado cream sauce. Entrees range from the delectable Country
French Chicken—sautéed chicken breast topped with sundried-tomato
brie sauce—to festive jambalaya—an authentic menagerie of
chicken, shrimp, and andouille sausage in a spicy Cajun sauce.
Serious carnivores can indulge in hearty dishes such as barbecued baby
back ribs, or a 12 oz. "Gaucho" ribeye steak, grilled to order
and stuffed with garlic, jalapenos, and cilantro pesto. Lighter appetites
have nearly a dozen salads to select from, including Wolf Creek’s
signature Smoky Ranch Salad—grilled chicken over mixed greens with
tomatoes, avocado, jack cheese, barbeque ranch dressing, and cactus
thorns. Daily specials change with the season, while every meal starts
with a basket of warm, crusty bread and a tangy, purple tapenade.
The kitchen is headed by Martin De La Cruz, who has over 20 years of
experience to his credit, and Megan Launier, a pastry chef who turns
out decadent desserts, such as Wolf Creek’s famous bread puddings.
With the exception of their bread and pasta, everything at the restaurant
is made fresh on the premises, including distinctively delicious dressings
and sauces, such as the citrus-cilantro dip which does double duty for
Wolf Creek’s Valencia rolls and Southwestern Chicken Salad.
With its lodge-like dining room and private banquet area, Wolf Creek
is comfortable and casual, yet elegant enough for a business dinner
or special occasion. Meals also can be enjoyed on the recently expanded
covered patio, a prime spot for people-watching - even in cool weather,
when heat lamps are fired up for comfort.
The
attentive, friendly service is the final factor in Wolf Creek’s
appeal, according to Laina. "We have a great staff who like being
here. We train them how to take care of our guests and create an enjoyable
atmosphere," she said. "Wolf Creek is the kind of place people
come in twice a week and we have a huge take out business. We got lucky.
We guessed what would work and hit it right."
Don’t
miss this Santa Clarita restaurant. To find more, please visit the Santa
Clarita Valley Restaurant Directory at http://www.food411scv.com.
Proudly celebrating our 10 Year anniversary!
The only restaurant in Santa Clarita invited to the Amgen Tour on March 24 .
the Amgen Tour on March 24" |
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