Foodfort 2017 Tastes + Talks

Ah, yes, like a glass of Cabernet paired with a nice juicy steak, nothing complements Treefort better than our always growing and forever delicious Foodfort. This spring Foodfort will make sure you are stuffed, energized and (for those of you over 21) sent off on your individual adventure during this festival of discovery with a brew in hand. Keep reading on to hear more about Foodfort events, Talks & Tastes that will excite your inner foodie.

On Thursday (3/23), Foodfort presents an evening of wining and dining with James Beard Award-winning chef and Top Chef series judge Hugh Acheson! Hugh is the chef/owner of Georgia restaurants Five & Ten, The National, Empire State South and The Florence. He is also the founder of the non-profit organization, Seed Life Skills. Hugh was named Food & Wine’s Best New Chef in 2002 and James Beard’s Best Chef Southeast in 2012.

This four-course meal wouldn’t do the Foodfort name justice without displaying all the delicious delectables Idaho has to offer—including smoked sturgeon, Snake River Farms pork belly and stewed huckleberries. Each course will be paired with local Cinder Wines.

Limited seating is available. With the price of $100 per person this unique experience will be held at the Basque Center, tickets can be found here. Special thanks to Snake River Farms for making this evening possible.

EVENT INFO:
THURSDAY, MARCH 23, 6:30 p.m.
Basque Center
$100 per person, includes Cinder Wine Pairings
Tickets available here

MENU:
Mingling Wine: Cinder 2016 Dry Rosé
FIRST COURSE
Smoked sturgeon, Idaho potato, pickled fiddleheads, sturgeon caviar, fried bread, mustard vinaigrette
Wine Pairing: Cinder 2016 Dry Viognier
SECOND COURSE
Snake River Farms pork belly with flageolet beans, bronzed fennel, collard kimchi, pork dashi
Wine Pairing: Cinder 2015 Laissez Faire Red
THIRD COURSE
Fermented chile crusted Snake River Farms NY Strip, black beluga lentils, stewed greens, fermented carrots, radishes, brussels.
Wine Pairing: Cinder 2014 Tempranillo
FOURTH COURSE
Stewed Idaho huckleberries, buttermilk panna cotta, fried sage, peanuts and roasted peanut oil
Wine Pairing: Cinder 2016 Late Harvest Viognier Barrel Sample

All Foodfort talks are at The Hideout and are open and free for all ages. Foodfort talks are a forum for food-obsessed trailblazers & tastemakers to discuss what’s on their minds and their plates. Here’s how we are feeding our minds this year:

WANT TO SAVE THE PLANET? SAVE THE SOIL! – Josie Erskine, Brad McIntyre, TJ Stevens & Patricia Nilsson
A panel of farmland experts will discuss how preserving farmland brings multiple benefits: mitigating climate change, ending ugly urban sprawl, saving tax dollars and increasing our community’s food independence. The discussion will also feature photographs of farmland and sprawl in the Treasure Valley by Boise State’s Jon Sadler.

  • Moderator: Josie Erskine (Organic Farmer, Peaceful Belly)
  • Panelists: Brad McIntyre (McIntyre Farms), TJ Stevens (Idaho’s Bounty), Patricia Nilsson (Director of Development Services, Canyon County)

SEED LIFE SKILLS:
ENGAGING FUTURE GENERATIONS THROUGH FOOD
– Chef Hugh Acheson
Join Top Chef judge Hugh Acheson to discuss his non-profit, Seed Life Skills, a living curriculum dedicated to empowering youth to be sustainable stewards of food and financial resources. Acheson will discuss how Seed Life Skills—a collaborative effort between culinary and industry professionals, school administrators, parents, teachers, movers and makers—emphasizes innovative and handcrafted approaches to core and community lessons. Includes a special demo with samples.

FOOD WRITING IN THE DIGITAL AGE:
Tara Morgan, Bethany Jean Clement, Ted Scheffler, Craig Cavallo & Guy Hand
Think getting paid to write about food sounds like a dream job? It’s not all lavish meals and expense accounts. Join a panel of professional food writers from around the Northwest to discuss the perks and pitfalls of the profession—from exploring how food criticism has changed in the age of Instagram and Yelp to examining what tools are needed to succeed as a modern food writer.

  • Moderator: Tara Morgan, Foodfort Talks Organizer (VIA Magazine, Food Network, Edible Idaho)
  • Panelists: Bethany Jean Clement (The Seattle Times); Ted Scheffler (Salt Lake City Weekly); Craig Cavallo (Saveur, Conde Nast Traveler, Serious Eats, Thrillist) Guy Hand (Edible Idaho).

CELLARING BEER WITH SAMPLES:
Matt Gelsthorpe & David Roberts
Explore the three age-worthy attributes of beer with the Boise Co-op’s Matt Gelsthorpe and Bittercreek’s David Roberts. With samples!

  • Moderators: Matt Gelsthorpe (Boise Co-op), David Roberts (Bittercreek Ale House)

HOW TO INSTAGRAM FOOD LIKE A BOSS:
Kirsten Grove, Chelsea Harada, Kendra Elise, Kate Seward & Ashley Chapman
What makes some Instagram accounts more drool-worthy than others? Join author and Instagram OG Kirsten Grove, of Simply Grove fame, to explore photography tips, staging and best practices with local luminaries Acme Bakeshop, The Modern Hotel, Form and Function Coffee and Sable Baking.

  • Moderator: Kirsten Grove (Simply Grove)
  • Panelists: Chelsea Harada (Acme Bakeshop), Kendra Elise (The Modern Hotel), Kate Seward (Form and Function Coffee), Ashley Chapman (Sable Baking)

HOW DO WE PUT BOISE ON THE CULINARY MAP?
Dave Yasuda, Izabela Wojcik, Mike Thelin, Remi McManus & Dave Krick
Boise’s food scene is blossoming. From unique preparations to farm-fresh ingredients, we’re on the precipice of a restaurant renaissance. But what’s prohibiting the city from catching the attention of national tastemakers? Join special guests Izabela Wojcik of the James Beard Foundation and Mike Thelin, Co-Founder Feast Portland, to discuss what it will take for Boise to become the country’s next big food city.

  • Moderator: Dave Yasuda (Snake River Farms)
  • Panelists: Izabela Wojcik (James Beard Foundation); Mike Thelin (Feast Portland); Remi McManus (State & Lemp); Dave Krick (Red Feather/Bittercreek)

STREET EATS: A CHAT WITH BOISE’S FOOD TRUCK FLEET:
Sheila Francis, Justin Archambo & Jeff Hoisington
Get a behind-the-wheel tour of what it takes to operate a successful food truck with some of Boise’s best mobile kitchens. From pop-ups to parking pitfalls, you’ll learn the ins-and-outs of Boise’s street eats scene.

  • Moderator: Sheila Francis (Idaho Brewers United)
  • Panelists: Justin Archambo (Funky Taco), Jeff Hoisington (Mad Mac)

STATE & LEMP: FROM INSPIRATION TO INGREDIENT TO PLATE:
Chef Kris Komori
Join James Beard nominated Chef Kris Komori of State & Lemp to explore his creative process—from the unusual places he finds inspiration to the innovative ways he utilizes ingredients to prepare his elaborate final dishes.

APPLES TO APPLES: A LOOK AT BOISE’S CIDER INDUSTRY WITH SAMPLES:
Chris Blanchard, Clay Erskine & Molly Leadbetter
Craft cider is booming across the Northwest and Boise has jumped on the boozy bandwagon. Join representatives from local cider houses Meriwether Cider, Longdrop Cider and Stack Rock Cider to discuss the history of the beverage, the process of making cider and where the industry is heading in Idaho.

  • Moderator: TBD
  • Panelists: Chris Blanchard (Longdrop Cider), Clay Erskine (Stack Rock Cider), Molly Leadbetter (Meriwether Cider)


Foodfort Tastes, a bustling banquet of local bites served by a creative crew of local chefs, is located in the Foodfort/Alefort Tent and is for 21+ only. Foodfort Tastes will feature some wonderful local restaurants, including State & Lemp, The Modern Hotel and Bar, Wildroot Café and Market, Richard’s, Albertsons, Juniper, Bittercreek Ale House/Red Feather Lounge, Mai Thai, Wild Plum Events, Zee’s Rooftop Café, GRIT American Cuisine and Brick 29. Grab a bite at Foodfort Tastes Friday, March 24 through Sunday, March 26.

Foodfort is made possible by the generosity of our lead sponsors Givens Pursley LLP, Snake River Farms and Idaho Preferred. Additional support provided by Visit Idaho, Cinder Wines and Edible Idaho, and partners Treasure Valley Food Coalition, Idaho Farmers Market Association and Idaho Organization of Resource Councils.

Stay up to date on all things Foodfort at treefortmusicfest.com/foodfort, twitter.com/foodfortfest, instagram.com/foodfortfest and with hashtags #foodfort and #eatlocalduh.

 

Still haven’t gotten your pass for Treefort 2017?
Buy now before the price goes up $20 on March 1st.