I've created a number of new pieces for a show at State and Lemp in Boise. A fine dining restaurant that follows the farm to table concept. As part of it, they use regionally sourced produce, meats, wines and artists. State and Lemp has a unique approach to plating with each of their revolving menus. Chef team JAY HENRY, EMI MCMANUS, and KRIS KOMORI use the artwork as inspiration for each new menu they have developed.
I will be there next Thursday for the 7pm seating. If you would like to join us please call Remi at: 208-429-6735 or make a reservation through OpenTable. Seating is extremely limited. They have room for 12 tables only.
AND TO TEMPT YOU FURTHER TO HAVING A MEAL OF A LIFETIME, HERE'S THIER CURRENT MENU:
Menu
Strawberry & Cucumber
Scallop. Cilantro. Shiso
Patrick Bottex – “La Cueille” Gamay / Poulsard
Summer Squash & Fava Beans
Black Cod. Sea Beans Nasturtium
Taft Street – Chardon
Goat. Sesame. Fried Rice
Maxime Magnon – “La Démarrante” Carignan / Cinsault
Beets & New Potato
Pork. Gooseberry. Sorrel
Domaine Gayda – “Flying Solo” Grenache / Syrah
Currants & Cherry
Ginger Ale. Vanilla Cream. Mochi
Taylor Fladgate – “LBV” Port
Menu 75-
Wine Pairing 30-
Saturday Night Supper Club 9pm Seating 60-
As always we pride ourselves in accommodating those with dietary restrictions and food allergies