Restaurant News

Jug Mountain Ranch near McCall offers Supper Club on weekends

Chef Gary Kucy of Rupert’s at Hotel McCall has come up with a seasonal menu that draws inspiration from around the globe.
Chef Gary Kucy of Rupert’s at Hotel McCall has come up with a seasonal menu that draws inspiration from around the globe. Dana Hopper-Kelly

Looking forward to heading to the West Central Mountains for some snowy fun?

Well, you gotta eat while you’re up there. Check out the weekend Supper Club menus this winter at Jug Mountain Ranch, 13834 Farm to Market Road, near Lake Fork.

The Clubhouse Restaurant at Jug, as the locals call it, is the sister establishment to Rupert’s at Hotel McCall. This is the first year that Jug will be offering these a la carte dinners on Friday and Saturday nights (reservations taken from 5 to 8 p.m.) through the end of March, or at least until the snow melts.

Chef Jordan Boutry, an Art Institute of Colorado graduate, came to Jug earlier this year from Idaho Rocky Mountain Ranch near Stanley. Boutry’s inventive menus exude global flair yet they stay grounded in the Mountain West.

“Jordan is getting a good following over there. He’s a talented guy,” Rupert’s executive chef Gary Kucy says. “The restaurant has gained momentum since he started.”

On Dec. 16-17, the Supper Club menu features an appetizer of buttermilk-walnut fried chicken with cane syrup ($10). Next up, you can have either tomato bisque or a grilled panzanella salad with winter squash, baby kale, local goat cheese and aged balsamic. (This starter is included in the price of the entrée.)

Choose from entrées such as Montana buffalo meatloaf with smoked tomato ketchup ($22), a Puget Sound Dungeness crab cake ($24) and angel hair pasta with arugula, lemon zest, pancetta and aged Parmesan ($16).

The dessert menu on this night includes molten chocolate cake ($6) and a huckleberry milkshake with almond-cranberry biscotti ($6).

On Dec. 23-24, the Supper Club menu will start things off with duck confit poppers ($10), followed by a choice of a grilled Caesar salad or caramelized sweet onion soup with grilled prosciutto-wrapped bread cubes and Havarti cheese.

Entrées include macadamia nut-crusted mahi mahi ($23), chive-ricotta “free form” ravioli ($16) and smoked pork loin and wild boar sausage with cranberry-apricot chutney and creamy polenta ($23).

Finish the night with apple-Marcona almond cobbler ($6) or a cast-iron triple chocolate brownie with ganache and peanut butter ice cream ($6).

Reservations are recommended. Call (208) 634-5072.

Jug Mountain Ranch will be open daily for Nordic skiing on the resort’s groomed trail system. Stop by the Clubhouse lounge (4 p.m. to close Friday and Saturday) for hot buttered rums, craft beers or a couple of glasses of Idaho wine.

Online: jugmountainranch.com.

Rupert’s introduces winter menu

While on the topic of Rupert’s, the fine-dining restaurant at Hotel McCall, 1101 N. Third St., recently introduced its winter menu.

Chef Kucy, a 2013 semifinalist for a prestigious James Beard Foundation Award, has once again come up with a seasonal menu that bounces around the atlas.

Appetizers include crispy, fried Brussels sprouts ($6.50; with lemon zest, capers and smoke paprika), Korean-style short ribs ($8.50) and grilled flatbread topped with masala-spiced chickpeas and halloumi cheese ($7.50).

Diners can select from entrees such as wild game ragu Bolognese ($24.50), Indian-inspired grilled king salmon ($27.50) and pan-roasted duck breast with mushroom risotto and Bartlett pear salsa ($27.50). Or you can go for the smoked Kurobuta pork chop with mashed spuds and hard cider reduction ($27.50).

Wintertime hours are 5 to 8:30 p.m. Thursday, Sunday and Monday, 5 to 9 p.m. Friday and Saturday. Bar opens at 4 p.m. for libations and appetizers.

Make reservations at rupertsathotelmccall.com or call (208) 634-8108.

Free drinks at Dutch Bros.

If you’re craving caffeine, Dutch Bros. Coffee is creating a buzz you’ll want to know about.

The franchise chain will celebrate its newest Meridian location by offering free 16-ounce drinks Friday, Dec. 2, at 37 E. Calderwood Drive from 5 a.m. to 10 p.m. The drinks include specialty coffee, smoothies, freeze and Blue Rebel (the Dutch Bros. private label energy drink).

Buy wild Alaskan seafood now

Louie’s Wild Alaskan Seafood will be wrapping up its sales operation in Boise on Dec. 3.

The seasonal business, in the old Kmart parking lot at 10577 Fairview Ave. near Five Mile Road, is owned and operated by the Holst family, who spend the better part of the year fishing aboard their 52-foot catcher-processor, FV New Venture, in Sitka, Alaska.

Time is waning if you want to buy some troll-caught, blast frozen seafood that’s sold in vacuum-sealed packages. Plenty of silver salmon and spot prawns remain, but everything else is sold out. The shop is open 10 a.m. to 5 p.m. Visit wildakseafood.com or call (907) 738-2391.

Guru Donuts December flavors

Guru Donuts, 928 W. Main St., recently installed stylish signs on the historic Idanha building, where it moved earlier this year.

The popular doughnut shop is offering a tasty lineup of sweet treats just in time for the holidays. Throughout December, stop by and try The Candy Cane ($1.50; chocolate cake doughnut glazed with fresh mint and topped with pulverized peppermint candy) and an Egg Nog Crème Brulee ($3), a caramelized sugar raised doughnut filled with egg nog cream.

Don’t be a Grinch and grab a few of The Grinch doughnuts ($2; chocolate cake doughnut glazed with white chocolate and matcha green tea powder) for your office mates. Or be selfish and treat yourself to a knotty chocolate-cherry cheesecake fritter ($3) pocked with chunks of dark chocolate.

To check out the full array of December doughnut flavors, go to gurudonuts.com.

Feeling lucky? Those who purchase a gift card for $25 or more will be entered in a contest to win a holiday gift basket (valued at more than $300) that includes a night’s stay at the Hampton Inn, a Mai Thai gift card, Guru Donuts T-shirts, Evans Brothers Coffee beans and more. The winner will be announced at 5 p.m. Dec. 23 on the website and Facebook page.

Hours: 7 a.m. to 4 p.m. Monday-Friday, 8 a.m. to 4 p.m. Saturday and Sunday. Guru Donuts is closed on Dec. 25-26.

Michael Deeds contributed to this article. Submit restaurant news and tips to scene@idahostatesman.com.

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