Idaho Chefs Vie to Become ‘Culinary King of the Mountain’

Owen Roe

From Shore Lodge
By Lynita Johnson

Idaho Chefs Vie to Become ‘Culinary King of the Mountain’

Shore Lodge hosts competition as part of inaugural Spring Culinary Festival

McCall, Idaho – (March 28, 2014) The knives have been sharpened and the stage is set. The quest to become ‘Culinary King of the Mountain’ is on. On April 5, Idaho chefs will compete for what is sure to become the Gem State’s most sought-after title. The cooking competition, which will operate much like Food Network’s hit show “Chopped,” will be hosted at McCall’s Shore Lodge as part of the resort’s inaugural Spring Culinary Festival, April 4-6. Joining the Lodge’s own executive chef Steven Topple will be Chef Wiley Earl of Àlavita and Fork restaurants and Chef Travis Levi of Bardenay Restaurant and Distillery, both in Boise.

“We’ve planned an amazing weekend for our chefs and guests who want to take on the challenge,” said Shore Lodge Executive Chef Steven Topple. “The Culinary King of the Mountain event will be spirited and fun, but the deliciousness of the weekend doesn’t end there. Cooking classes, a wine dinner and brunch will round out the Culinary Festival nicely.”

The chefs will gather in McCall on Friday, April 4 and kick off the weekend with an evening of education and entertainment. At 6 p.m., events guests will be welcomed to one of four simultaneous cooking classes, each taught by a featured chef. Following the demonstration, guests will get a chance to mix and mingle, enjoying heavy passed appetizers and a no-host bar, at a special Meet The Chefs reception beginning at 7:30 p.m.

At 9:30 a.m. the following morning, the competition is on. Each chef will lead a team of four sous chefs, comprised of the first 16 people to book the all-inclusive VIP Chef’s Package. At the start of each of the three rounds, the teams will be given a mystery basket of ingredients to incorporate into each dish they prepare, starting with appetizers, onto entrees and finally, dessert. Each round will be assessed by an esteemed panel of judges including Claudia Mahedy, publisher of Edible Idaho South; Rex Chandler, owner of Chandlers Prime Steaks & Fresh Seafood; and David O’Reilly, winemaker at Owen Roe Winery.  The event will be emceed by Chef Alan Turner of Agri Beef. At the end of the event, the Culinary King of the Mountain will be crowned. During the competition, attendees can also shop the farmer’s market, featuring local and regional farmers, wineries and purveyors.

That evening, the chefs will put the rivalry aside and come together for a four-course collaborative wine dinner featuring Oregon’s Owen Roe Winery. Each celebrity chef will prepare one course to be paired with an Owen Roe varietal. O’Reilly will join Shore Lodge Sommelier Dave Boyle in sharing the nuances of each pairing.

On Sunday morning, the festival weekend will conclude with a farewell brunch, complete with an omelet making class and plenty of celebratory champagne cocktails.

The inaugural Shore Lodge Spring Culinary Festival is available for attendees at $699 per couple or $499 per person, plus taxes and gratuities. The package includes two nights in a newly remodeled Lake View Suite and entrance into all events throughout the weekend.

The lucky 16 who want to compete alongside Idaho’s best chefs can book the Chef Package, which includes a two night stay, entrance into all events and a spot on one of the four teams along with a logoed apron and other gifts. The Chef Package is available for $849 per couple or $579 per person.

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