Restaurant News

Chateau des Fleurs lands a new chef; Boise market gets new vendors

Richard Jimenez is the new executive chef at Le Coq d’Or at Chateau des Fleurs in Eagle.
Richard Jimenez is the new executive chef at Le Coq d’Or at Chateau des Fleurs in Eagle.

Le Coq d’Or at Chateau des Fleurs, 176 S. Rosebud Lane, Eagle, recently hired executive chef Richard Jimenez, who came on board about a month ago after chef David Williams and his wife moved to Alaska.

“Richard is passionate about food. He grew up loving cooking. His dad is a chef and his mom is a baker,” says Roshan Roghani Ishaq, vice president of the Camille Beckman Corporation, which owns and operates Chateau des Fleurs.

Jimenez, who formerly cooked at Red Feather Lounge and spent time as a chef in Southern California, brings with him a world of knowledge and influences from various cuisines.

“He definitely has European flair, but he’s actually very global in his approach,” Roghani Ishaq says.

“He has extensively studied Latin American, Thai and Japanese cuisines. He’s really good at Idaho cuisine as well.”

Thanks to the mature fruit orchard and rows of crops grown on the sprawling property for the restaurant, Jimenez has right-out-the-backdoor access to a plethora of fruit and impeccably fresh produce to use on the seasonal menus and for special events.

Jimenez will be asserting himself on the upcoming fall and winter menus, considering the French-leaning spring and summer menus were already set in place by Williams when Jimenez took over the reigns of the kitchen.

For reservations, go to chateaueagle.com or call 947-2840.

New food vendors at Boise Farmers Market

Boise Farmers Market, which sets up at 10th and Grove streets on Saturdays from 9 a.m. to 1 p.m., boasts a bounty of new food vendors heading into the summer months.

Garden Creek Farms in Challis is a diversified farming venture. The high-mountain farm puts out naturally grown seasonal produce — using both a large aquaponic greenhouse and a soil-based operation — and it has an aquaculture division that produces tilapia, sea bass and Pacific white prawns, raised in indoor tanks that get filled with water from local warm springs.

You heard it right. Garden Creek Farms produces seafood in the lofty climes of the Rocky Mountains. Farm representatives will be at the Boise Farmers Market each week with packaged seasonal soups, basil pesto and jars of canned hothouse tomatoes, in addition to sea bass and prawns.

The Boise Farmers Market also picked up a new cheese vendor. Picabo Desert Farm, a family-run creamery based in south-central Idaho, produces fresh goat cheese and goat cheese products such as tangy yogurt and tzatziki.

Makas Farm, a family of African refugee farmers, is now selling freshly harvested produce, including onions, leafy greens, radishes, various root veggies and more. With the addition of Makas Farm, the Boise Farmers Market currently has four refugee farming families vending each week.

Do you like Bloody Marys? Clay Cirino recently starting selling Cirino’s Bloody Mary Mix of Idaho at the market. After scoring a bottle of this spicy mixer, grab some fresh celery and head to the liquor store for some Idaho vodka. You’ll be good to go for a Sunday morning eye-opener.

Online: theboisefarmersmarket.com.

Dine al fresco at Sawtooth Winery

Make reservations now for the July 21 Farm-to-Fork Dinner at Sawtooth Winery, 13750 Surrey Lane, Nampa, to be held outside under a big, shade tree from 6 to 9 p.m.

The six-course dinner ($75 general, $65 wine club members; prices don’t include tax and gratuity) will be prepared by chef Gretchen Talbert from 3 Girls Catering and paired to select wines produced by winemaker Meredith Smith.

Other Farm-to-Fork Dinners are slated for Fridays, Aug. 18, and Sept. 15.

For tickets, stop by the winery’s tasting room or go to universe.com/sawtoothfarmtofork17.

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