Ciara Semack, owner and chef of Blonde Bistro Brew Works, is bringing customer favorites to Restaurant Week this year. Semack is known for her homestyle cooking and hearty portions. 

“We are known for our bruscetta,” Semack says of her choice to create the chive and creme fraiche smeared toasts, topped with asparagus and shrimp. The generous slices make this a perfect appetizer to share with a table. The asparagus comes from Shempf farm, just down the road. Semack works to source locally wherever she can. 

The salmon special brings sweet and spicy summer flavors, with the jalapeno and pineapple glaze. The asparagus and shrimp risotto is formed into a volcano shape, making for an extra fun presentation. “Everyone loves our risotto,” Semack says. 

Semack suggests one of their flagship brews, the Rubio, to accompany these summer dishes. The Mexican lager pairs nicely with the seafood dishes. Not feeling beer? Blonde Bistro serves  spirits from their neighbors at Big Spring spirits. 

Is Chef Semack excited for Happy Valley Restaurant Week? She gives an enthusiastic “Yes” and says, “It’s always fun to see new faces and to see people posting online and see where they are going.”