By Jessica Murri
Michelle Kwak spent hours crafting a round vanilla birthday cake stacked with gingerbread peppermint crinkle and a layer of nutmeg marshmallow topped with a shiny chocolate ganache.
Standing in her North End kitchen, Kwak, the pastry chef at State & Lemp, used a propane torch to toast the marshmallow and melt the ganache, then carefully laid thin pieces of broken chocolate on top in a mosaic pattern. She filled a pastry bag with white frosting and took a deep breath before piping: “Happy Birthday Fred!” across the top.
Kwak has never met Fred—and she probably never will.… Read More
In the early part of the 20th century, Harry Guleke became one of the first non–Native Americans to float the remote 150-mile section of the Salmon River from Salmon City to Lewiston. He built 32-foot wooden scows to navigate this stretch through one of the deepest gorges on the continent. Part of Captain Guleke’s legend was his riverside Dutch oven cooking, a culture that thrives among present-day “river runners.”
From the east, an 80-mile roadless stretch of the main Salmon intersects with the Little Salmon at the quiet town of Riggins, perched unpretentiously above the bend where the divergent river cuts north.… Read More
Check out this new cocktail series we created with 44 North. We welcome 44 North to our list of advertising partners. Have an idea to promote local food and drink? Let us know!
Here’s the 6th installment in our new series of instructional videos featuring well-known Boise bartenders making some of their favorite drinks. This week we head back to Michael Reed at Mai Thai Restaurant and watch him make The Bandoleer.