Northwest Boise eatery 36th Street Bistro, 3823 Garden Center Way, is teaming up with Payette Brewing for an affordable beer dinner next week.
Chef Joe Leseberg has come up with an inventive seasonal menu that plays well with a bevy of Payette brews. It costs $35 per person and goes from 5 to 9 p.m. Wednesday, Aug. 17.
The first course includes an apricot salad with queso fresco, candied almonds and pomegranate vinaigrette paired with High Side American Wheat Ale.
The main course includes a choice of ale-marinated duck breast with patty pan squash ragout, chive gnocchi and bourbon-infused butter (served with Recoil IPA) or prosciutto-wrapped cod with chipotle-honey glaze, roasted tomato confit and almond pesto on a jasmine rice cake (served with Oktoberfest seasonal ale).
Finish the night with stout glaze-swirled cinnamon ice cream topped with chipotle-spiked chocolate ganache and meringue cookie crumble served with buttered rum-infused Pistolero Porter.
To make reservations, call (208) 433-5108
Farm-to-fork dinner at Sawtooth Winery
It’s not too late to make reservations for next weekend’s farm-to-fork dinner at Sawtooth Winery, 13750 Surrey Lane, in Nampa.
The six-course menu on Friday, Aug. 19, will be paired with select wines made by Sawtooth Winery’s Meredith Smith. Chef Marcus Bonilla, from Reel Foods Fish Market and Oyster Bar in Boise, is in charge of the food for this year’s dinner series. He hasn’t yet nailed down the menu, but don’t be surprised to find lots of fresh-as-can-be seafood and locally produced foodstuffs presented in an ornate manner.
The dinner (appetizers and vineyard tour reception at 5:45 p.m.; dinner starts at 6:15 p.m.) will be held outside under a big shade tree.
Tickets ($75 general, $65 wine club members) can be purchased at universe.com/sawtoothoceantofarm16.
Other farm-to-fork dinners at the winery this year are slated for Sept. 16 and Oct. 7. This is the last year the popular dinner series will be held in Nampa. Sawtooth Winery, owned by Seattle-based Precept Wine, which also owns Ste. Chapelle Winery, is moving its operations to the Sunny Slope area at the end of the year.
Esta reimagines Ketchum eatery
When Esta Hornstein closed her breakfast and lunch eatery, Esta, on Main Street in Ketchum about a decade ago, folks in the Wood River Valley were seriously bummed.
The New Jersey native had earned an ardent following for dishing up housemade corned beef hash and real-deal matzo ball soup.
To the delight of many diners in the Ketchum area, Hornstein recently opened a reimagined breakfast and lunch restaurant with Jewish sensibilities in Club 511, 511 Leadville Ave., in downtown Ketchum.
The menu at the Esta reboot boasts several of the popular standbys from the old days, along with some newly designed Latin offerings.
The breakfast menu includes corned beef hash and eggs ($11.50), challah French toast ($10.25), Mexican potatoes ($11.50) and huevos rancheros ($11.50).
Later in the day, the menu is all about East Coast deli-inspired fare mixed with some contemporary sandwiches. Expect to find matzo ball soup ($8.50), chopped chicken liver ($12.25) and a corned beef Reuben sandwich ($14.95).
Diners also can go south of the border with a black bean burger ($12.75) and a loaded Cuban sandwich ($14.95). Sandwiches come with a choice of spud salad, coleslaw or crispy potato latkes.
Esta is open 8:30 a.m. to 3 p.m. Tuesday-Sunday.
Sur la Table cooking classes
Tired of grilling burgers and hot dogs?
If so, learn some new grilling tricks with global flair at Sur la Table, 3540 E. Longwing Lane, at The Village at Meridian.
The cooking class schedule is jam-packed with all kinds of hands-on classes with summer in mind.
On Friday, Aug. 19, from 6:30 to 8:30 p.m., take a culinary tour of the Mediterranean with Date Night: An Evening in Greece ($79 per person). Frank Finney will show you how to make grilled feta-stuffed grape leaves, lemon chicken souvlaki and baklava ice cream.
On Monday, Aug. 22, from 6:30 to 8:30 p.m., broaden your grilling horizon by taking the Korean Summer BBQ class ($69 per person) taught by Wai-Man Fung. Learn how to make grilled kalbi short rib wraps, sticky sweet grilled chicken, kimchi fried rice and pickled cucumbers with sesame oil.
On Thursday, Aug. 25, from 11 a.m. to 1 p.m., take the Grill Seafood Like a Pro class ($79 per person). Daisy Lewis will show you how to grill delicate seafood perfectly and with nuance. The menu includes cedar plank salmon with cherry tomato-chile chutney, grilled shrimp and butter lettuce salad with buttermilk herb dressing and grilled swordfish brochettes with summer herb pesto.
To make reservations for a class, go to surlatable.com or call (800) 243-0852.
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