How We Design a Seasonal Menu: From Farm to Plate

Most restaurant menus are written once and adjusted slightly. Ours is rebuilt every six to eight weeks, sometimes sooner if something extraordinary becomes available — a batch of Wagyu from Snake River Farms, a windfall of huckleberries, a particularly good mushroom season in the Boise foothills.

The process starts with calls and visits: to Riverence about what's coming out of the trout ponds, to Kelley's Canyon about the orchard, to Peters Family Farms about what they're harvesting this week. Then we gather in the kitchen and work backwards: what do we have, and what's the best thing we can do with it?

There are dishes that have earned a permanent place on the menu. The Wagyu Bavette has been there since year two. The Beet Salad appears every fall. But the menu around them changes, because Idaho changes, and we follow it.