We don’t usually think of spring as a time of abundance. After all, most of us are still planting – or planning – our gardens. Abundance is a term we reserve for fall, with its harvest bounty. Still, for a brief time in the spring, Idaho’s mountains, streams, and ditch banks yield up treasures: morels, asparagus, fiddlehead ferns, and baby greens. You’ll find them all at the Modern’s restaurant, where a friendly delivery person from Idaho’s Bounty stops by with the seasonal goo
Our chefs, Nate Whitley and Alex Cardoza, are incorporating as many seasonal elements into a their dishes as possible. Nightly specials and brunch items currently feature this produce of the moment. But hurry, the season will change quickly and the chance to enjoy these culinary delights won’t last long.
Morels with Farro and Peas
cup farro, rinsed
1 cup fresh sweet peas
one handful of fresh spinach
Salt and pepper
2 tablespoons butter
8 ounces morel mushrooms
1 clove of garlic
¼ c dry sherry
1 ½ c vegetable stock
Parmesan cheese to taste
Bring 4 quarts water to boil. Add farro and 1 tablespoon salt. Return to boil, reduce to simmer until tender, 20 to 25 minutes. Drain well and set aside.
In a shallow saute pan, bring ¼ inch of water to a boil. Add the peas and cook until they turn bright green, about 2 to 3 minutes. Then plunge the peas into ice water to shock them. Drain, and set aside.
Heat a saute pan with about a tablespoon of olive oil. Add a small bit of butter to the pan. When the butter begins to sizzle, add the mushrooms. Shake around the pan and salt well. After about 30 seconds add 1 sliced garlic clove. When the garlic starts to brown, deglaze the pan with sherry. Allow the sherry to reduce a little, then add a splash of vegetable stock and a tablespoon of butter. Reduce this while swirling the pan around to emulsify the butter. Finish with fresh chopped chives.
In a small pot, combine the farro with about ¾ c of vegetable stock. Heat this, once hot, add the peas. Season the pot with salt, a squeeze of half a lemon, a tablespoon of butter, and some fresh grated parmesan. Add the handful of spinach and stir it in until it just wilts.
Carefully spoon the farro mixture into bowls with a slotted spoon. Then pour a small pool of broth over the farro. Top with fresh grated parmesan, and the sauteed morels
It’s time to start the countdown to Modern Art 2014, happening this year on Thursday May 1st. This year’s applicants
were particularly strong so we are expecting an exciting show. Last year’s Modern Art gave us everything from the sublime to the absurd and this year promises more art to inspire, amuse and confuse. Over seventy artists will transform the rooms and outdoor spaces at the Modern Hotel into installations, galleries and performance spaces. So come on down, there’ll be something for everyone: art, food trucks, cocktails, music and, cross your fingers, sunshine.
This year’s entrants for Modern Art 2014 have proposed a wide array of fascinating ideas: a deconstructed car room, a flash dance ho-down, an ice fishing room and a living plant installation to name a few. We will even have the first ever Modern Marathon in which an artist will attempt to run an entire 26-mile marathon IN PLACE on one of the balconies. Bystanders will be encouraged to run next to him for as long as they feel is appropriate. If you don’t feel like running you can grab a cocktail and watch. Modern Art is always amusing.
Are you a locavore? The Modern is! It is our goal to use local producers whenever possible. Local producers help us create a seasonally inspired menu, which is fresh and just plain tasty. Today Sweet Valley Organics delivered a beautiful batch of mushrooms, so I thought I would share them with you. The Modern will use these yummy fresh mushrooms in items like our delicious Tartins and Crispy Polenta.
We all want to eat better, smarter and eating local produce from producers who grow it is a great way to make eating good food even more pleasurable.
Check out Sweet Valley Organics at the Capital City Public Market which is open every Saturday, April 21—December 22, . Or come down to the Modern Hotel and have them cooked just right.
3 of our favorite things combined with 3 of our favorite Food Trucks…
Modern Art is rapidly approaching and what does a hungry art lover do when she doesn’t want to tear herself her away from the awesomeness that is Modern Art?
Relax, this year we have your back. Or your belly.
The Boise Fry Company, Archie’s Place and B-29 Streatery’s Food Trucks will be
waiting to serve you delicious fare All Night Long! Stationed along Grove Street right in front of the Modern Hotel and open from 4-11p.m., now you won’t have to choose between viewing the next Artist’s creative Room and fainting from lack of Chili Cheese Fries.
Please visit these mobile restaurant’s websites for Menu items and more information:
The Modern Hotel is perfectly located in the heart of Tree Fort Music Festival country in downtown Boise. It is a stumble away from three of the top Tree Fort music venues–across the street from the Linen Building, around the corner from the Neurolux and three blocks from the Main Stage. This hotel package includes four days of concerts, along with other music happenings. Each package includes two general admission tickets to the festival for all four days, two “keep that music playing” pig lighters from the Modern and a “Welcome to the Festival, friend” drink voucher at the Modern Bar a, $20 value.
Packages are limited to guests who book all three nights, so book early to get in on the deal.
Recent PostsSeize the Day and the Season – Eat Seasonally
The First In-Room Film Festival: 39 Rooms
CALL FOR ARTISTS OF ALL DISCIPLINES FOR THE 8TH ANNUAL MODERN ART EVENT
Flashback to 1960
Campfire Stories at the Modern Hotel
Modern Art and the Boise Bicycle Project
Modern Art Countdown