June 2021
The offerings we serve here at Shore Lodge are decidedly Idahoan – meaning that the inspiration behind our highly acclaimed offerings is all around us. The Shore Lodge Food & Beverage Team is always on the hunt for local, farm-to-table ingredients. So, our seasonal menus are inspired by the latest and greatest harvests of Boise and the entire state of Idaho. But what is the trick to channeling these local flavors? How does one mix a cocktail that tastes the way the Idaho sunshine feels? What herbs and aromatics does one cook with to convey the great outdoors of McCall? Well, through adventure, of course!
Getting out there and exploring all the thrills The Gem State has to offer is the key to creating the menus at Shore Lodge! This kind of approach ensures that you’re not just cooking a meal or mixing a drink but telling a story that is deeply inspired by your most recent escapades.
The new summer drinks at The Bar at Shore Lodge feature a variety of seasonal fruits and herbs that encapsulate the flavors of summer! Check out the new cocktail menu at The Bar.
Now that you understand a bit of the process behind our recipe development, let’s get into the specific ingredients that make up our incredible dishes. Here’s the long and the short of it: our kitchen works with what is in season! The winter harvests of Idaho add plenty of squash, potatoes, and apples to our menus, while the fall season yields lots of heirloom tomatoes, pears, and greens. However, the summer harvests of Idaho boast a wide variety of aromas, flavors, and colors that encourage our culinary team to create never-before-seen recipes. Check out some locally grown ingredients that inspire us in the summer and be sure to enjoy a meal or two at Shore Lodge to experience the best food in Idaho for yourself.
Basil
This sweet and versatile herb can be found throughout our summer menus. Basil pairs well with sweeter ingredients like lemons, watermelon, coconut, broccoli, and shrimp. When using fresh basil as a raw ingredient in a cocktail or salad, you can get the most flavor out of each leaf by massaging it before use. You can do this by gently rolling the leaves with a rolling pin or clapping the leaves between your hands. When using basil in a cooked dish, be sure to add it at the end of the cooking process to retain the most flavor.
Cucumbers
The subtle flavor of cucumber is light and refreshing, perfect for summer salads and drinks alike. In the summer, cucumber makes its way to the menus at The Bar at Shore Lodge for a set of light and breezy cocktails inspired by that mountain-lake breeze we love so much. Cucumbers pair well with crunchy textured vegetables like corn, radishes, peppers, and nuts, and it also works well with tangy, acidic, and spicy flavors like citrus, tomatoes, and chilis.
Grapefruit
This bittersweet fruit is an acquired taste for many, but it can create a dynamic burst of flavor that even those averse to grapefruits would enjoy. Pink grapefruits pairs well with milky and very sweet flavors like banana, papaya, coconut, rosemary, and vanilla. This fruit works wonders with citrusy liqueurs, dark rums, and bitter liquors like gin, in cocktails.
When developing your next creation inspired by the great state of Idaho, take the Shore Lodge approach by cooking with local seasonal ingredients and channeling the memories of outdoor adventures into every flavor combination you create! And if you’re interested in tasting the best food in McCall, Idaho, make dinner reservations to dine at The Cutwater on Payette Lake or The Narrows Steakhouse or grab a signature cocktail at The Bar for a bit of inspiration from our summer menus.