Soon, some of Idaho’s most celebrated chefs and vintners will come together to delight you with culinary creativity and an evening of fun and generosity. Are you ready? Here’s what you need to know before you go:

Doors Open: 5:30 p.m. Wednesday, October 4, 2023. Cocktail hour includes local chef appetizers, silent auction, raffle, wine tastings, and bar.

Dinner is Served: 7 p.m. and includes special evening of live auctions, stories of impact and more.

Attire: Semi-formal and Formal attire

What: A fine-dining experience (see menu below). Vegetarian, gluten-free, and dairy-free meal options are available upon request.

Where: Boise Centre West, 850 West Front Street, Boise (View parking options here). Entrance is on the Grove Plaza.

 

 

Menu

COCKTAIL HOUR – APPETIZERS:

Appetizer: Trout on Crostini 

Campfire Idaho Rainbow Trout on sourdough crostini with huckleberry aioli and dill.

Prepared by: Chef Chris “Zee” Zahn

Appetizer: Lamb and Potato 

Grilled lamb lollipop and piperade, potato cream and basque tximitxurri sauce.

Prepared by: Executive Chef Robby DeBolt

Appetizer: Chickpea Falafel

Chickpea falafel with spicy beetroot hummus, roasted maui onions, garlic confit, sauteed mushrooms, and cilantro served over a grain free sesame cracker.

Prepared by: Executive Chef Peter Steiger

DINNER – MENU: 

Salad: Bibb Lettuce and Radicchio Salad

Bibb lettuce and radicchio salad, spiced poached pear, candied pecans, goat cheese, micro bulls blood, cranberry-mustard vinaigrette.

Prepared by: Boise Centre Culinary Team

Paired with: Huston Vineyards Gruner Veltliner

Main Course: 6 oz. Snake River Farms New York Waygu Steak

6 oz. Snake River Farms New York Waygu Steak topped with Roasted Pepper Chimichurri, Caramelized Shallot mashed potatoes, balsamic reduction, and caulilini.

Prepared by: Chef Bryan Forcinia

Assisted by: Enzo, Baressi, Brent Flaming, and Sam Forcina

Paired with: Indian Creek Tempranillo

 

Dessert: Fall Opera Cake 

Spice cake with pumpkin mousse and apple frosting, dipped in a spiced white chocolate, garnished with apple spice panna cotta, apple chips and pomegranate pearls.

Prepared by: Pastry Chef Rich Gardunia

Assisted by: Bailey Johnston, Daryl Vickers

Paired with: Bitner Dry Riesling 

*All allergy-friendly courses prepared by Corporate Chef and Broker, Sarah Mallard.