Edible Idaho South is so pleased to have had the opportunity, on Tuesday, May 21st at Sun Valley’s beautiful Trail Creek Cabin, to showcase two great chefs who have made using local ingredients and supporting their local food system a priority in their cooking. Donating proceeds to The Hunger Coalition made the event that much more satisfying.
The Hunger Coalition is celebrating ten years of serving Blaine County in a
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
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
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
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
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
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
