Indian Valley–Ken Kinneer is no stranger to the Indian Valley Outpost, or hard work. In 1987, when Ken was only 9 years old, his family purchased the Outpost and Ken’s mother, Sheri Blackwell, put him to work. He started out washing dishes and prepping food. Soon Ken realized his heart was into cooking.
Indian Valley Outpost
Ken graduated from Downieville High School in 1995 and decided to discover the world. He spent one year at Greystone Academy in Napa, where he further developed his culinary skills. While in school he was employed as a butcher at Raley’s. Next he traveled the Bering Sea on a fish processing ship. Processing fish wasn’t enough; he cooked for the crew, often working 16 hours a day.
His next move was to Tahoe where he worked as a cook for Heavenly Valley and two other restaurants.
In 2001, Ken returned home to a job at the Outpost, in addition to a construction job and a part time position at Friar Tucks Restaurant in Grass Valley.
In 2004 he married Melissa Floyd and in 2008 they added their son Logan to the family. Both Ken and Melissa worked at the Outpost at this time, and are thrilled that they get to bring Logan up in a familiar environment.
The grand re-opening of the Indian Valley Outpost was held this year, on Memorial Day. Ken and Melissa have hired new staff, including culinary chef Ken Koster and Marie Ellsworth, has returned to her usual summer job at the Outpost.
“We provide good service, great food, always fresh at affordable prices, in a fun, family atmosphere,” said Ken, he continued, “We really appreciate local support and couldn’t survive without it. We love re-acquainting with old friends and making new ones.” Ken was very clear that, “I couldn’t do this without the help and support of my lovely wife, Melissa.”
The Indian Valley Outpost, located in 12 miles south of Downieville on Highway 49, is open Friday through Sunday from 8-8, serving breakfast, lunch and dinner. The store is open daily. If everything goes as planned, the Kinneers hope to open for breakfast and lunch on Monday’s. They will be open for 4th of July.
Ken is excited to share his special menus with you, your family and friends. On Friday nights, you can get real, fresh, homemade pizza. Other specials will include seafood, fresh shellfish, tempura baskets of prawns and mushrooms, Wellingtons, sole amandine, just to name a few. Of course the regular menu offers tasty comfort food.
The phone number to the Outpost is 530-289-3037. Make sure you call Saturday for menu and reservations, as they have been selling out!