Taite Pearson and Gary Kucy are contenders for “Best Chef: Northwest.”
The rest of the country is about to learn what Idaho food lovers know well: that our small towns are home to some extraordinary culinary talent. When the prestigious James Beard Foundation released its “Best Chef” award nominees for 2013 on February 19, two Idaho chefs made the list for the Northwest region, Taite Pearson of della MANO in
Gary Kucy, the subject of a story that ran in the Winter issue of Edible Idaho South, was recently named a semifinalist in the esteemed James Beard Awards. Congratulations to Gary! Here’s that story again:
The hinterlands surrounding resort communities like McCall and Sun Valley are teeming with wild game. Right? But it’s not like buckskin-clad mountain men with scruffy beards are knocking at the backdoors of local restaurants offering
The Treasure Valley Food Coalition, Boise Urban Garden School, Northwest Center for Alternatives to Pesticides, Idaho Botanical Garden and Edwards Nursery sponsored this year’s annual Seedy Saturday Seed Swap at the Wright Congregational United Church in Boise on Saturday, February 16.
The point of the swap was to encourage gardeners bring their own saved seed to the swap and exchange it with other local gardeners, thus propagating a diverse array
À la Mode is the candyland inspired outpost of the newly remodeled Konditerei at the Sun Valley Resort. This jewel-like space, reminiscent of a retro soda shop showcases Willy Wonka-like confections in glass jars lining the walls. It’s main winter attraction, though, is hot chocolate. With eight tidy stools sitting snugly across the counter, the center wall features a menu of roughly twenty different types of hot chocolate. That’s right,
As morning light filters through a large windowpane into Gwen Engle’s spotless commercial kitchen, she reaches for her custom blend of gluten free flour, pours it into a glass bowl, weighs it on the digital scale, then moves to her stainless steel mixer to fold in a precise measure of other ingredients. Engle’s passion for baking is stamped into her DNA and she has her mother, another inspired baker, to
This story first appeared in the Winter 2012 issue of Edible Idaho South magazine
I never used to save seeds from my gardens. For years, I dutifully pulled the bolted plants, wiping the slate clean for the next season. I’d then pour over seed catalogues, snuggled up against my heater with a steaming mug of tea, and make my selections for next year’s garden. Plucking seed varieties trucked from here
Today, like most any other day, I hopped in my car to pick the children up from school. Today, like most other days, I sat cringing in my car waiting for the inevitable play date request.
“Mom,” in that you-can’t-say-no-to-me-because-I-have-you-wrapped-around-my-finger voice, “Tara, Ellie, Grace and I want to have a cook off. You know, like Chopped?” All I could imagine was, eggs splattered on the floor, towers of dirty dishes
