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
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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
