The Harvest Moon dinner is put on by the Capital City Market. This dinner features a farm to table theme featuring products from local farmers and vineyards, many of whom can be found every Saturday selling their goods at the market.
Some of the area’s top chefs combine efforts every year to put together a 5 course menu. These chefs do an excellent job of proving it is easy to support your local farmer and live a more sustainable lifestyle. It’s also a tasty endeavor.
The Boise area has an abundant variety of available food products ripe for the picking any time of year. Local grocery stores such as the Boise Co-Op pride themselves in offering local products throughout the store. Yes, it is easier to find local produce this time of year but products such as vegetables, fruits, meats and dairy products can be found year round.
To find out more abut living a more sustainable life style or to find a list of local businesses dedicated to the growing “buy local” movement:
Happy Hour appetizers provided by Turks Pizza.
Course 1:
Fresh Beet Salad
Rolling Stone Chevre
Dried apricot and Blood Orange Vinagrette
Chef: Richard Langston, Cafe Vicino
Wine: 3 Horse Vineyards Rose
Chef Alex Cardoza of Red Feather preparing the Heirloom Tomato and Cucumber Gazpacho course
Course 2:
Heirloom Tomato and Cucumber Gazpacho
Chef: Alex Cardoza, Red Feather Lounge
wine: Koenig Vineyards Viogner
Ingredients: Next Generation Organics, Lazy Dog Gardens, Peaceful Belly, Cafe de Paris
Course 3:
Poached Pear, Savory Housmade Ricotta, Honeycomb
Chef: Blake Holeman, Bittercreek Alehouse
Wine: Snake River Zweigelt
Course 4:
Pork Two Ways–Cider Glazed Tenderlion–Fennel, Coriander and Chili Rubbed Leg Roast
Summer Vegetable Gratinee
Housemade Pickles
Chef: Andrea Maricich, Salt Tears
Ingredients: Global Gardens, Homestead Natural Foods, Sweet Valley Organics, Jason’s Fine Okra, Ballard Cheese, Lazy Dog Gardens, Rice Family Farms, Next Generation Organics
Entertainment was provided by the Ben Burdick Trio
Course 5:
Layered Whnite Chocolate and Blackberry Bavaroise
Chef: Mathiew Choux, Le Cafe de Paris
Wine: Wood River Cellars Sparkling Wine
Ingredients: McClaskey’s Farm and Flowers, Waterwheel Gardens, Kelley’s Orchard
Chef Mathiew Chloux preparing the final course, Layered white chocolate and blackberry Bavaroise.
