Chef Troy continues to lead his Cooking Wild series into the New Year for more exciting tastes from the great outdoors! Join him in this adventure for a night featuring Wild Board. Chef Troy will start with a Roasted Beet Salad, using goat cheese, pistachios, arugula and an Idaho huckleberry vinaigrette. Next, we will create the classic American dish, "Stuffed Bell Peppers," using wild boar and poblano peppers with local wild rice from St. Maries, served with a sweet and tangy chipotle marinara. We will finish the night with a Sea Salted Chocolate "Pot de Creme" dessert.
Demonstration | $75 per Guest
Stop in or call (208) 277-4116 to reserve your spot
Cancellation Policy
Our chefs purchase fresh ingredients in preparation for each class, they need an accurate headcount for quantity and for this reason we require 48-hour cancellation notice to receive a full refund or class credit.