A Chefs’ Affaire 2019

Name: A Chefs’ Affaire 2019
Start: 2019-10-03T17:30:00-06:00
End: 2019-10-03T21:30:00-06:00
Location: Boise Centre

October 3 @ 5:30 pm - 9:30 pm MDT

The 21st Annual A Chefs’ Affaire
Celebrating The Idaho Foodbank’s 35th Year Anniversary

Join us for a remarkable culinary experience conceived and executed
by outstanding chefs for your dining pleasure.
Enjoy five inspired courses each perfectly paired with an exceptional Idaho wine.

BOISE CENTRE WEST THURSDAY, OCTOBER 3, 2019
Cocktails starting at 5:30 pm • Dinner served at 7 pm

Eat-Drink-Play Silent Auction
Chef-Inspired Dining Experiences

Tickets: $125 per person $1,500 reserved table for 10

Almost Sold Out! Some ticket just became available.

Purchase Tickets

events@idahofoodbank.org
or call 208-336-9643

As The Idaho Foodbank’s signature gala fundraising event, A Chefs’ Affaire provides an
opportunity for friends of the Foodbank to come together and contribute to
a great cause while enjoying one of the Treasure Valley’s truly exceptional evenings.

APPETIZER—Chef Damon Baugh of Kanak Attack
Asian shrimp dumpling with orang ginger bure blanc
SALAD—Chef Dylan Zosso & Chef McKenzie Pearce of Chateau de Fleurs
Chateau Forest Beet Salad - Roghani red wine roasted golden and red beets, baby arugula, honey walnut vinaigrette, candied pine nuts, over lime goat cheese, finished with a huckleberry white balsamic gastrique
SEAFOOD COURSE—Chef Marcus Bonilla of Reel Foods Fish Market
Riverence Rainbow trout, oven roasted, over a bed of ancient grains tossed in a warm bacon vinaigrette, accompanied with tomato Portuguese and garnished with Crispy Sage
BEEF COURSE—Chef Chris Zahn of Zee’s Rooftop Cafe
Snake River Farms Waygu Brazilian rubbed Zabuton steak with fire roasted vegetables, smashed fingerling potatoes, and a chimichurri sauce
DESSERT COURSE—Chef Chloe Gibb of 7^th Course Catering
Chocolate chiffon cake, crispy yuzu meringue, sea foam, passion fruit shiso geleé and a guava sauce