Join 2012 James Beard nominee, chef John Murcko, Culinary Director of the Sun Valley Resort and 2013 James Beard nominee, chef Gary Kucy of Rupert’s of Hotel McCall, as they prepare an extraordinary six course meal using local ingredients on May 21st. The list includes Homestead Natural Meats, Southwind Potatoes, Ballard Cheese, Blue Sage Farm among other of our favorite farmers. Each course will be paired with exemplary wines from
A Little Louisiana in Idaho
What is the secret of a good sandwich; the bread that encases or the filling it packs? In France, with its famously skimpy fillings, it’s more about the crusty baguette than the ham and cheese slivers. In Salmon, it may a little of both. Craig McCallum, intrepid baker at Odd Fellows’ Bakery, shares his recipe for a muffuletta sandwich (pronounced “moof-uh-LOT-uh). McCallum first encountered a muffuletta on a cross-country
A Glimpse at “UnWined at the Movies”
Wednesday night, the Idaho Wine Commission sponsored an event they called “UnWined at the Movies” at the Egyptian Theater in downtown Boise.
After a reception in the lobby of the theater, with lots of Idaho wines and locally prepared foods, viewers got to watch the movie Bottle Shock,the story of the early days of California wine making featuring the now infamous, blind Paris wine tasting of 1976 that has
The Tomato Independence Project
Biting into a rich, local tomato is a delicious experience, but how many of us actually savor this simple pleasure? A startling fact is that Idaho imports approximately 95% of its food; so in reality, not many of us get to enjoy tomatoes grown in Idaho. Most of our produce in stores comes from out of state, products of efficient and large-scale farming that are bred to be durable, but
Chef Abby’s Spring Cover Recipe
The provocative beet salad on our cover is the crafty handiwork of Chef Abby Carlson. Let’s face it beets aren’t fighting for the most popular vegetable spot. These rat-tailed roots provoke more winces than smiles. However, some clever infusing with lemon, cinnamon and peppercorn transform them into ruby gems. As Carlson explains, “By the spring, [beets] are probably one of those worn out vegetables that have graced your plate one
The Hunt for Heat
It began in the late nineties. From out of nowhere, my desire to consume entire jars of jalapeños emerged, and hasn’t let up yet.
Many restaurateurs can’t believe anyone would really want such heat, but I really do. Unless I hiccup, it’s insufficient, but certain chefs, perhaps afraid of liability, won’t take it to the limit for me.
Science backs me up. The Times of India explains that pungent spices
Reserve a Slice of Summer
A list of southwestern Idaho farms that are running CSA subscriptions in 2013.
While we wait impatiently for the season of fresh, sun-warmed fruits and vegetables, there is something we can do now to prepare for summer’s delicious bounty: buy a share from a local CSA farm. A flourishing of community-supported gardens has made fresh and local food more accessible than ever in southwestern Idaho.
Community supported agriculture, known as
