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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
Empty Bowls Throw Down
Ceramica
We are inviting our community to help us throw or hand build as many bowls for the Empty Bowls fundraiser as possible. We are providing free clay, and free instruction that day for anyone who will donate their bowl to the Food Bank. This is a great opportunity to try to work with clay for free and contribute to an amazing cause. Later on, we will offer discounts for painting of these bowls.
Our event will run all day long. Our studio will transform into a clay studio for the day.
Painting for the Empty Bowls Fundraiser will also be possible, if our customers do not want to get dirty. We will offer a $2 discount for each painted and donated bowl.
1002 S Vista Ave
Boise, ID 83705
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