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October 4, 2023 @ 5:00 pm - 10:30 pm
A Chefs’ Affaire
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.
Additional Idaho Foodbank Causes
Lewiston's The Chefs' Affaire
North Central Branch of the Idaho Foodbank
A Chefs’ Affaire is The Idaho Foodbank North Central’s only event, and an opportunity to share our mission with 200 very important guests. This year’s event will be on LC State College Campus working with the Hospitality and Culinary Arts Professors/LCSC Staff. Our aim is to collaborate with students, local supporters and vendors to create an event showcasing their hard work and to support the Idaho Foodbanks mission. The goal is to raise $110,000 to support The Idaho Foodbank’s programs and services directed at the 1 in 7 Idahoans in North Central who struggle with hunger. With the collaboration of premier Chefs, local producers and vintners, this amazing event is made possible with your support.
This year, 3 Chefs’ will prepare and serve appetizers to the guests as the mingle and sip wine. The event will kick off with the Black Box Challenge: Chefs Blaine and Chef Aaron will compete with the same surprise ingredients for a Amuse-Bouche. The guest will try both and pick a winner. An announcement of the winner will happen at the end of the evening and crowned. The following courses will be prepared by Chef Magen and Chef Rodney with students of the Culinary Arts Program of LC State. The Skalicky’s Bakery will prepare a dessert for everyone to enjoy and savor.
500 8th Ave
Lewiston, ID 83501
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