Shore Lodge, 501 W. Lake St. in McCall, is retooling its food and beverage program with three new concepts at the popular lakeside resort.
On June 16, The Cutwater debuted in the renovated Lake Grill spot, and later this year The Narrows restaurant will be transformed into The Narrows Steakhouse. The Bar (an upscale lounge) is slated to debut as well.
The Cutwater and the other concepts are designed to bring more local-driven and Northwest-leaning fare into the fold, which more and more diners desire these days.
“We are thrilled to offer our guests and locals a completely new and elevated dining experience that highlights locally grown staples and emphasizes regional cuisine,” says Dan Scott, president and general manager of Shore Lodge and Whitetail Club, in a media release.
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The Cutwater, open for breakfast, lunch and dinner, boasts a menu that’s pocked with locally foraged foodstuffs (you know, morels and huckleberries), fruit from regional orchards, local cheeses and Idaho-produced beef and other top-quality meats.
At night, you can get shared plates such as white bean hummus with grilled naan bread ($11) and white wine-steamed mussels served with crispy fries ($14).
Larger plates include pan-seared wild salmon ($29), Mediterranean-inspired ziti pasta ($18) and steak frites ($27), a grilled Double R Ranch skirt steak with chimichurri and romesco sauces, olive oil crushed potatoes and peppercress salad.
The lunch menu offers more of the same, only it has more salads and a long list of sandwiches and burgers.
During the morning hours, the menu features a litany of “Farm to Table Plates” with breakfast in mind. The lineup includes huckleberry pancakes ($15/served with applewood-smoked bacon and sausage), eggs Benedict ($14), house-cured pastrami and potato hash ($15) and an Idaho egg frittata with smoked trout, foraged mushrooms, goat cheese and Swiss chard ($15).
Hours: breakfast: 7 a.m. to 11 a.m. Monday-Saturday, 7 a.m. to 2 p.m. Sunday; lunch: 11 a.m. to 5 p.m. daily; dinner: 5 to 10 p.m. daily. The bar (adjacent to the dining room) is open 10 a.m. to 10 p.m. daily. There’s also a new coffee shop next to the restaurant that’s open 6:30 a.m. to 2 p.m. daily.
Remington’s currently just serving dinner
In early May, Remington’s debuted in Cascade in the former Chief Restaurant spot, at 116 Main St., with high hopes of being open for lunch and dinner right out of the gate. But because of staffing issues, the Northwest-inspired restaurant is now just serving dinner. Owners Larry and Carrell Morton are looking for a qualified daytime cook with the ability to put out high-end, nuanced fare.
“Actually, we’ll be open for lunch by the Fourth of July, regardless if we find someone or not,” Larry Morton says.
The dinner program (5 to 9 p.m. Thursday, Sunday and Monday, 5 to 10 p.m. Friday and Saturday) at this new mountain hotspot has kept the Mortons busy, to say the least.
The menu boasts starters such as flaky wild mushroom filo packets ($10), flash-fried calamari ($11) and baked Pacific oysters with smoky bacon, Parmesan and chili sauce ($12).
Those with big appetites will find plenty of large plates, including cedar plank-roasted salmon with tangy cranberry relish ($20), tandoori-spiced rack of lamb ($26), crispy quail and waffles ($19) and more.
Remington’s has two large chef’s tables where diners will soon be able to get a $100 tasting menu that offers 15 small seasonal courses with wine pairings.
“Now that we’re smooth at dinner, we’ll probably start doing the tasting menu and wine dinners in July,” Morton says.
For reservations, call (208) 382-5700.
Boise Co-op Farm Workshop: Columbia Ridge Farm
Boise Co-op is hosting a free basil pesto workshop from 6 to 7 p.m. Tuesday, June 27, at its store at The Village at Meridian, 2350 N. Eagle Road.
Erin Gibbons from Columbia Ridge Farm in Meridian will be showing up with piles of impeccably fresh basil, which she will use to show how to make garlicky pesto with the turn of a Cuisinart blade. Columbia Ridge Farm uses a solar-powered greenhouse to grow a variety of hydroponic produce year-round. The family-run farm is not officially organic, but it does not use pesticides, herbicides or preservatives in the growing process.
This is part of the Boise Co-op’s new monthly workshop series designed to connect shoppers with local farmers and food producers.
To reserve a spot in the free workshop, go to eventbrite.com/e/farm-workshop-basil-pesto-with-columbia-ridge-farms-tickets-35217265790.
Chandlers to host Huston Vineyards wine dinner
Chandlers, 981 W. Grove St., will be wrapping up Idaho Wine Month with a winemaker’s dinner on Monday, June 26. The cost is $94.50 per person ($75 plus tax and gratuity).
Starting at 6 p.m., executive chef Luis Flores will pair a five-course menu to select wines from Huston Vineyards, a Sunnyslope winery known for its Chicken Dinner labels of red, white and dry rosé wines. Owners and winemakers Gregg and Mary Alger will be on hand to discuss the nuances of their wines.
To make reservations, go to chandlersboise.com.
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