Chelsea Madren aka OC Food Diva: Johnsonville's The Sausage Dome Champion, World Food Championships E.A.T. Certified Food Judge, KCBS Certified BBQ Judge, Brand Ambassador, Culinary Researcher, Food & Travel Critic, Food Competitor, and Recipe Developer
Subscribe to this blog
Follow by Email
Storybook breakfast at The Canvas Café in Virginia City, Nevada
After a freezing, cold day at
The Rocky Mountain Oyster Fry, the weather seemed to stick overnight and a
light blanket of snow covered the hills surrounding Gold Hill Hotel. Since a
full day in Reno was planned, a good hearty breakfast is what was needed to
start the day. All bundled up, a drive to Virginia City was first on the agenda
to answer the hungry growls. Virginia City is a little higher in elevation than
Gold Hill. As the car crested the
top of C Street, orange/yellow lantern streets lights were reflected from the
blanket of snow on the streets, houses, and businesses along this main street
through town. Due to the pub crawl the night before, the streets were eerily
hushed with silence as Sunday slumber still gripped the town.
One of the only places open
for breakfast is The Canvas Café. The Canvas Café’s memorable preview of
breakfast at the Taste of the Comstock last year made a lasting impression with
perfectly buttered sourdough toast, scrambled eggs, and thick, meaty cut bacon.
Chef Richard Oates was up bright and early to get breakfast service going.
Alexia Sober was out procuring supplies for the day. They had almost non-stop
service during the Rocky Mountain Oyster Fry and nearly depleted their
inventory. In a tiny town like Virginia City, that is great news. Since it was
a slow start to breakfast with only two parties, Chef Richard, with his
Scottish accent, had time to shoot the breeze and talk about the Fry.
breakfast of scrambled eggs, 4 slices of thick-cut bacon, buttered sourdough
toast, and breakfast potatoes hit the spot. The scrambled eggs were perfectly
fluffy. The thick cut bacon strips were amazing and 4 slices at that. You’re
lucky to get 2-3 thinly sliced strips at any chain restaurant. The sourdough
toast was toasted and buttered just right. The thinly sliced red potatoes were
thoroughly cooked and seasoned to perfection. It was definitely a power-packed
breakfast to start another very cold morning. Rating: 5/5
Omelet of the
Day’s combination choice was given to Chef Richard. He made an omelet of
mushrooms, bacon, smoked salmon, and parmesan cheese. It was served with
buttered sourdough toast and breakfast potatoes. The omelet had a lot of
flavors packed into it from the salty thick-cut bacon to the smoky flavor from
the salmon. The mushrooms added texture and body to the omelet while the
parmesan added a strong cheesy flavor without all of the oily gooeyness.
Another well-built breakfast! Rating: 5/5
recharged, it was time to head back to the Gold Hill Hotel and pack up the car.
It is an hour and half drive to our next destination, Animal Ark in Reno, NV.
out of 5 stars
Décor: 4 out of 5 stars
Service: 5 out of 5 stars
Food: 5 out of 5 stars