The raw food scene has been popular in Portland and Seattle for a decade or so.
But it never really caught on in the Boise area, unless you consider sushi and fruit smoothies.
I'm talking about entire menus of inventive raw appetizers, entrees and desserts — meatless organic food that never goes above 115 degrees so it's booming with fresh enzymes and other nutrients.
"Raw food doesn't have to be boring," says Fawn Caveney, a vegetarian and personal health and lifestyle consultant who coordinates monthly raw food dinners at SixOneSix (1065 Winding Creek Road, Eagle, 938-3010).
"Jered Couch (chef-owner of SixOneSix) is out of the box enough to come up with creative combinations using raw foods. He's always up to a challenge."
Couch and Caveney team up on the third Thursday of each month to showcase a five-course raw dinner.
This month's dinner, which runs from 5:30 p.m. to 10 p.m. Thursday, July 19, will feature dishes such as chilled borscht soup with apple and avocado, purple cabbage-mixed berry burritos and cherry tart with almond cream, to name a few.
"I love the preparation of these raw items. It's not only healthy, it's bright and full of flavor," Couch says.
"I'm starting to explore more raw food options for my regular restaurant menu."
The five-course tasting menu ($75 per person, reservations recommended) includes a choice selection of Northwest biodynamic wines. The dinner costs $60 without the wine pairings. All menu items can be ordered a la carte.
Expect to see some permanent raw dishes on Couch's updated appetizer menu once he opens his new lounge next to the restaurant in September.
News BitesChef Lou Aaron of Westside Drive-In announced this week that he is taking over the former Bistro @ BoDo, which recently closed its doors. Chef Lou's at 8th Street (409 S. 8th St., 331-2080) should be open by mid-August. The restaurant will serve homespun breakfast and lunch offerings. Don't be surprised to see a dinner program added in the fall.
•••Tres Bonne Cuisine (6555 Overland Road, 658-1364, reservations recommended) is celebrating French independence day this weekend with a special menu of traditional Gallic offerings. The Bastille Day menu, served from 5 p.m. to 8 p.m. today (July 13) and Saturday, July 14, includes beef Richelieu, chilled sorrel soup and apricot tatin, to name a few. The selected wines are pinot noir and chardonnay from Lulu B. Winery in southern France.
To submit dining-related news, e-mail James Patrick Kelly at jpkfood@yahoo.com
