Blue Orchid serves quality dining experiences

Blue Orchid serves quality dining experiences

August 28th, 2011 in Chattnow Dining

Blue Orchid Bistro owners Randy and Linda Slomian and chef Christina Anderson pride themselves on having a professional and friendly serving staff in the restaurant already known for its creative recipes and relaxing atmosphere.

From left, Michelle Keefe, Charlee Cagle, Teya Neff, Adam Newell, Ashley Deese and Maddy Denmark work hard to give customers a memorable dining experience.

From left, Michelle Keefe, Charlee Cagle, Teya Neff,...

"We are very proud of the staff we currently have and receive many compliments from the guests," says Linda Slomian. "No matter how beautiful the surroundings or how incredible the food, poor service can ruin the entire dining experience. When training our servers we promote promptness, courtesy, good manners, enthusiasm, friendliness and teamwork."

Celebrating the restaurant's third anniversary, Blue Orchid's servers help the restaurant during menu changes by letting customers know what is available. The Bistro recently introduced two of its most popular lunch salads - the Asian salmon and Black and Blue - to the dinner menu. The Asian salmon is prepared with 8-ounces of grilled citrus-marinated salmon served on mixed greens, with sliced almonds, mandarin oranges, red cabbage and crispy noodles. The Black and Blue is a mix of greens topped with grilled marinated steak, blue cheese crumbles, cherry tomatoes, cucumber, shaved red onion, craisins and candied pecans.

"Both salads are enormous, beautiful and bursting with flavor," Slomian says. "The Black and Blue salad has become known as 'THE' salad. Diners will come in and say their friend told them all about THE salad - they don't know what the name is but just say, please give me THE salad."

Southwest eggrolls.

Southwest eggrolls.

Do to a serious shortage in catfish supplies and a spike in prices, Slomian says the menu's popular blackened catfish pasta will now be served with either blackened grouper or blacked chicken. Another creamy pasta favorite is the bruschetta pasta with angel hair tossed in a parmesan cream sauce with Chef Christie's house-made bruschetta. During dinner, the dynamic menu at Blue Orchid features a Southwest trout dusted with a chili-lime seasoning topped with salsa and served over black beans and rice. The peppercornencrusted steak, a 12-ounce serving of hand-cut New York strip, is coated with crushed black peppercorns and a dash of cognac sauce.

Thursday nights have become the best night for couples and friends since Blue Orchid began offering customers the chance to buy one entrée and get the second of equal or lesser value for half price. Select wines are $3 a glass and beer is available for $2 a bottle on Thursdays as well.

Blue Orchid Bistro is 20 minutes from Soddy- Daisy, 30 from Hixson or Signal Mountain and 45 from Chattanooga, Crossville, Fall Creek Falls and South Pittsburg. Slomian says the restaurant is a popular destination for private or catered events. During catered events, Blue Orchid's staff works with customers to provide a unique dining experience based on need. From simple finger foods and sandwiches to multicourse gourmet meals, Blue Orchid can seat 26 guests downstairs as well as nearly 50 upstairs.

"Two of our most frequent types of groups are car clubs and motorcycle clubs," Slomian says. "They really appreciate and enjoy the ride out to the restaurant."

LOCATION: 185 Cherry St. in downtown Dunlap.

PHONE: 949-9567.

HOURS: Wednesday through Sunday from 11 a.m. to 2 p.m. (All times Central) and for dinner Thursday, Friday and Saturday nights from 4:30 to 8 p.m.

NICE TO KNOW: Blue Orchid occasionally hosts live music. For more information visit