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This Nonprofit Takes the Cake: Community Cakes bakes happiness into people’s lives

By Jessica Murri

Photo by Guy Hand.

Photo by Guy Hand.

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

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Hot ’n’ Heavy: Diggin’ in at Riggins’ annual Dutch Oven Cook-Off

Photo by Jamie Truppi.

Photo by Jamie Truppi.

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

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The Bandolero

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.

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