“With his specific culinary education and experience, he has empowered his kitchen crew to elevate their own knowledge and cooking skills,” said Deadwood Social Club’s general manager Louie Lalonde.
At the beginning of 2022, the Deadwood Social Club, above Saloon #10, hired their first executive chef with extensive training in the kitchen: Branden Ervin.
“Her family reached out to me after seeing my resumé and expertise and believed me to be the perfect fit for what the business needed to perpetuate their true mark in the Deadwood community,” said Ervin.
Lalonde and her team are excited to have him on board, even outside the kitchen.
Smoked Old Fashioned The Chargrilled Chicken Caesar Salad is made with romaine lettuce, parmesan, house-made dressing, and house-made croutons. (Shrimp substitute)
“At only 29, his people skills are way beyond his age,” said Lalonde. “He’s like this wise old soul in a young man’s body.”
With their new addition to the team, they collaborated to change up the menu and enhance classic menu staples.
“Thursday through Sunday is where the magic happens, as we’ll work diligently to inspire and create wonderful specials full of flavor and personality from our resident chefs.” -Branden Ervin
“This new menu will undoubtedly surpass any we’ve ever had,” said Lalonde.
The Truffle Fries, an appetizer, are house cut and tossed in truffle oil, salt, pepper, and parmesan cheese.
Another option to start is the Fried Ravioli made with buffalo sausage and coated in breadcrumbs.
Ervin added, “The menu is farm to table with deep southern ties culminated with my French classic culinary background, accented by my travels across the country. Perpetuates a very unique, bold and exciting experience bolstering huge flavors and beautiful plating of our dishes.”
Along with a few different Fettuccine Alfredo options, the new menu features items like the Lamb Chops, Cobb Brussels, and Wild Boar Bolognese— made with wild boar meat sauce, tagliatelle pasta, and parmigiano-reggiano.
Learn more about the classically trained chef on Main Street.
More on the Menu
APPETIZERS
SPINACH & ARTICHOKE AU GRATIN
House-made spinach and artichoke dip served with grilled fresh bread.
GRILLED BREAD WITH PESTO
House basil pesto and grilled Italian bread.
BURGERS
STEAKHOUSE PRIME BURGER
House-ground prime ribeye, filet, and chuck, served on a potato bun with a choice of cheese, lettuce, tomato, and pickles.
LAMB BURGER
Locally sourced lamb with a choice of cheese, lettuce, tomato, and pickles on a brioche bun.
PASTA
SEAFOOD NEST
Shrimp, scallops, and lobster in a basil cream sauce over fried capellini pasta.
GARDEN CAPUNTI PASTA
Sauteed zucchini, yellow squash, bell peppers, candied carrots, grilled broccoli, cauliflower, and trumpet mushrooms in a house red sauce with capunti pasta.
LAND + WATER
SALMON
8 oz., wild-caught, filleted in house and grilled.
BONE-IN PORKE CHOP
10 oz., double-cut pork chop, rubbed in house marinade and grilled.
DESSERTS
SIGNATURE CHEESECAKES
Plain, limoncello, butter brickle.
SHAY’S TIRAMISU
Rich, creamy mascarpone mousse layered with lady fingers and dipped in Tia Maria Liqueur.
“We are a family-fueled, fine dining establishment that has become a staple in our community due to our amazing food, quality of service, and heavy ties to charitable events due to Louie’s huge heart.” -Branden Ervin
CULINARY CONVERSATIONALIST
You can normally find me in the kitchen having a laugh with our amazing crew of chefs or out and about, touching tables and rubbing elbows with our awesome customers. I love getting to know our patrons and employees. It’s been a wonderful experience so far.
HEALTHY COMPETITION
I love going to sporting events like basketball games and UFC fights. I love playing basketball and going golfing with friends.
Seafood Nest
BRANDEN’S BRUSHSTROKES
Painting has become my new and latest escape, I’ve always been an avid art collector, and now I’ve finally started making my own pieces.
MELOMANIAC
I absolutely love going to music concerts and festivals.
“Truly the menu we have all worked hand in hand to create has become my favorite menu to date in my chef career.” Branden Ervin
5 Random Facts
1. I was born and raised in Memphis, TN.
2. I have lived in six different states and have visited 31 so far.
3. I attended Le Cordon Bleu College of Culinary Arts in Cambridge, MA.
4. At home, I have a rambunctious 3-month-old puppy named Basquiat.
5. I’m also a bonafide mama’s boy and am proud of it.
A PAGE-TURNER
I’m always up for reading a good book. Currently I’m reading The Ego is Your Enemy by Ryan Holiday.
STEP INTO THEIR SHOES
I love meeting new people and trading stories and experiences from life.
FOODIE FLAVORS
I have a serious passion for being in the kitchen experimenting and coming up with new dishes and recipes. I could not live without food—I’m a huge foodie.
PUPPY PARALYSIS
I love just hanging out with the pup and listening to tunes.
WANDERLUST
I’m a sucker for traveling, and you can usually find me on a flight or in my car venturing to all parts of this awesome country we call home.
