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How Angie’s Pies became Canyon 49’s holiday treat

November 19, 2020 / by / 1 Comment

Robert Vera, Director of the Canyon Ventures Center, is all about building relationships, and his efforts have paid off in a big way for Angie Celis and the Canyon 49 Grill. When Vera learned that Celis, who was working at GCU Hotel, was a former pastry chef, he asked her to make a pie for him, and Angie’s Pies was born. The Grill is selling them for the holidays.

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Dance moves outside with live performances, films

October 26, 2020 / by / 0 Comment

The Fall Student Spotlight Dance Concert will go on as scheduled but, like most events during the pandemic, will have a different look: It will be in the Quad and will feature five live performances and seven films. “It’s given students the opportunity to explore this craft in a different way,” said Bekki Price, Program Development Specialist for the College of Fine Arts and Production. “I’m very impressed with the number of dance film submissions we have. They had only three weeks.”

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GCU cooks up virtual demo for Phoenix Food Day

October 09, 2020 / by / 0 Comment

Like a lot of events these days, Phoenix Food Day on Saturday is going virtual — and drive-thru. One of the ways GCU is participating in the event, designed to inspire people to change the way they look at food, is with a virtual cooking demonstration. The video features Canyon 49 Sous Chef Mike Willison and Learning Lounge LEAD Brianna Castro, who translated Chef Mike’s commentary into Spanish to reach those many Spanish-speaking families who will attend.

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Pecan pie, ballpark food: Lots to love from Canyon 49

October 02, 2020 / by / 0 Comment

Food surely feeds the soul, and Canyon 49 Grill is doing just that. The restaurant at 27th Avenue, after facing a summer of unpredictability, is going full-force. Not only did it open a burger stand near Antelope Gym but has added live music to its lineup, pecan pies to its menu (its currently serving an all-day menu) and continues to deliver all the restaurant’s favorites, from the Canyon 49 BBQ Burger to the Green Chile Pork Quesadilla.

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Alumni chapter distributes food to alums in need

May 11, 2020 / by / 0 Comment

When an opportunity to help alumni presents itself, GCU’s Alumni Relations Department and its Phoenix chapter jump on it. Friday afternoon, with the help of Canyon 49 Grill, they handed out meals to 56 alumni who are suffering financially because of the pandemic.

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New campus market feeds healthy-eating needs

January 02, 2020 / by / 1 Comment

GCU students were heard, loud and clear. They didn’t just want ramen and Oreos. Well, they want those a lot. But they also want fruits and vegetables. So the new Herd Stop market at Antelope Apartments fills a fifth of its 5,000 square feet with produce. And there are other unique offerings, too.

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Feeding frenzy: Campus dining options expand to 31

August 13, 2019 / by / 0 Comment

This just in. Seven, count ’em, SEVEN new dining options are opening for the new semester. Canyon Pizza Co. in the Student Union has created a big buzz, offering slices for a thrifty $2.75 with fresh ingredients. Managers there say they will be listening to customers on new pizza combinations to add throughout the year. Another big Student Union addition is Lopacellis Pasta, which promises large portions. Other trends include a move to healthy options on menus, led by the new Purple Greens on the second floor of GCU Arena, where you can build your own bowl or have fresh-pressed juices. “Our chefs have knives, not scissors,” said John Milleson, Sodexo’s Resident District Manager. “Chefs with scissors cut tops off and dump in the product. There are no microwaves in my operation, and you have to look hard to find a pair of scissors.”

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Grill cooks up all-day menu, Food Blogger Night

July 17, 2019 / by / 0 Comment

The usual lunchtime burger-and-fries fare is getting an upgrade at Canyon 49 Grill, which rolled out its new all-day menu. That means foodies can not only get their fill of their favorite lunchtime sandwich-driven items but also can try some of the Grill’s dinnertime offerings, such as an herbed chicken breast atop calabrese pesto (a type of broccoli), roasted caulilini (baby cauliflower) and goat cheese grits. The Grill also rolled out some new menu items, such as Country Nachos and the Sriracha Burger, which it introduced to about a dozen food bloggers on Tuesday evening as part of the first Food Blogger Night. It’s a reminder, Executive Chef Marcus Maggiore said, that “We want to make sure we have a place on campus where people can get a dining experience instead of just a meal.”

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Lovestruck Lopes flock to Valentine’s dinner

February 15, 2019 / by / 0 Comment

The annual Valentine’s Day dinner in the Student Union drew its largest turnout ever Thursday night. Students were treated to a six-course meal of roasted New York strip steak, garlic shrimp, broccolini, baked potato, bread rolls followed by a chocolate dessert.

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