The dust has settled but the enthusiasm remains as we look back at the first-ever Shore Lodge Culinary Festival. The three-day event celebrating all things epicurean was nothing short of, well, epic. From acclaimed chefs competing in our inaugural Chopped-style “Culinary King of the Mountain” competition to foodies taking part in highly interactive cooking demonstrations, the weekend was packed-full of exciting culinary events.
Whitetail Club members got in on the action as well, many of whom had the chance to join the chefs right at their prep tables, getting first-hand culinary tips from the masters themselves. If that wasn’t enough, guests also enjoyed the festival’s Farmer’s Market and, of course, a wide selection of gourmet food accentuated by world-class wine from a variety of northwest regional wineries, including Owen Roe Winery.
We could go on and on about the delicious food prepared throughout the festival, but if you weren’t there you just might not get the full effect. So as we promised, we’ve compiled the four featured recipes prepared from each of the festival’s chef-led cooking classes. For a closer look, click on the links below.
Steve Topple – The Narrows Restaurant, Shore Lodge
Curried Salmon Meatballs with Coconut Sauce
Wiley Earl – Fork and Alavita Restaurant, Downtown Boise
Kobe Gyoza with Maple Chili Glaze
Travis Levi – Barde nay Restaurant, Boise
Grilled Halloumi Style Cheese with a Complimentary Tomato Jam
Patrick Rolfe – Sysco Food Services, Idaho
Himalayan Salt Block Seared Wagu Beef