Food Notes: Mazzah set to expand; Shore Lodge gets a new chef

doland@idahostatesman.comJuly 5, 2013 

If you love fresh-baked pita bread, get ready for Mazzah Mediterranean Grill's expansion. The restaurant's 1772 W. State St. location will double in size and include a pita bakery.

Owner Sam Bataineh says the plan is to eventually sell fresh-baked pita to the public.

"We first have to see how production goes," he says. "But that's the goal."

Mazzah serves a mix of Mediterranean dishes from falafel and hummus to lamb and chicken kabobs.

State Street Mazzah will incorporate the neighboring space that once held the UPS Store, which moved across the street to 1775 State St.

The remodel is still in the planning and permitting phase but should be completed by September. Bataineh is hoping for a Sept. 1 grand opening.

When it reopens, this Mazzah will start serving breakfast with pita and egg dishes to eat there and to go, and more traditional Mediterranean breakfast dishes such as foul (pronounced "fool"), a hearty dish of fava beans, olive oil and garlic. Bataineh's next project will be to remodel his other location, at 404 E. ParkCenter Blvd.

Mazzah State Street phone: 333-2566; ParkCenter: 333-2223. Online: MazzahBoise.com.

DINNER IN THE ORCHARD

Got a taste for local? Get your fill at Dinner in the Orchard, a six-course meal created by Castle Ranch Steakhouse chef Dean Fuller and sourced entirely from Southern Idaho, including a local wine paired with each course.

The dinner is sponsored by Idaho Preferred, the state agency that promotes Idaho grown and produced foods.

The evening at Symms Fruit Ranch, 14068 Sunnyslope Road in Caldwell, includes a tour of the orchard.

It's at 5:30 p.m. July 13. Tickets cost $60 each, or $50 each for two or more at IdahoPreferred.com. For more information, email info@idahopreferred.com or call 332-8542 or 332-8500.

SHORE LODGE'S NEW CHEF

Executive chef Steven Topple, who recently took over kitchen operations at McCall's Shore Lodge, is putting the finishing touches on his new menu for The Narrows and the lodge's other restaurants.

Topple will serve a rustic, elegant take on regional cuisine that includes a focus on local ingredients.

Topple has been a regular at the James Beard House and comes to McCall most recently from the Sonnenalp Resort of Vail, where he oversaw five restaurants and banquet operations at the Bavarian-style ski hotel. Topple also held the executive chef role for five years at Beano's Cabin in Beaver Creek, Colo. The lodge is at 501 W. Lake St. in McCall. Phone: (800) 657-6464. Online: ShoreLodge.com.

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