Dinner With Ruth Reichl

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Former Gourmet editor and New York Times restaurant critic Ruth Reichl will give a lecture at the Morrison Center tomorrow, Wednesday, Oct. 16, as part of The Cabin’s Readings and Conversations series. Reichl told Boise Weekly that the lecture will explore why we’re currently living in the golden age of food writing.

“I take a long historical look at it, going back to ancient China and the Greeks and the time of Muhammad,” said Reichl. “I take a global look at different periods in history when food writing became prominent trying to answer, ‘Why are we suddenly such a food-centric society?’”

You can read a full interview with Reichl in tomorrow’s issue of the Boise Weekly. Tickets for the lecture are still available at boisestatetickets.com/event/ruth-reichl. In the meantime, check out the menu for The Cabin’s sold-out dinner with Reichl, which will take place before the lecture on the Morrison Center stage:


GARLIC & SAPPHIRES
Zacca Chickpea Samosa with a Grilled Peach and Mint Chutney—Featuring Zacca chickpeas from Zenner Family Farms and fresh peaches from Symms Fruit Ranch.
Jered Couch, The Dish

Deviled Egg Gribiche—Featuring eggs from Miss Mona’s Chicken Ranch.
Alex Cardoza, Boise Co-op

Double Stuffed Idaho Fingerling—Featuring M&M Heath Farms fingerling potatoes, Lava Lake lamb ribs and Rollingstone chevre.
Josh Jeffrey, Bittercreek/Red Feather


TENDER AT THE BONE
Braised Snake River Farms Short Ribs
—Featuring baby bok choy from Peaceful Belly Farms served over corn arepas from Wissel Farms.
Chef Philippe Didier and his crew, Boise State University


COMFORT ME WITH APPLES
Tarte aux Pommes a la Mode
—Featuring apples from Symms Fruit Ranch, Cloverleaf Creamery milk and honey from local rooftop bees.
Mathieu Choux, Gaston’s Bakery, Honey Ice Cream by Chef Philippe Didier