Kris Komori examines a bundle of Chinese long beans at Boise's Orient Market.
Food and Wine
recently released its anticipated 2015 Best New Chefs list
. To coincide with that, the magazine also announced 100 People's Best New Chefs
from 10 regions across the United States: California, Great Lakes, Gulf Coast, Mid-Atlantic, Midwest, New England, New York Area, Northwest & Pacific, Southeast and Southwest.
Kris Komori, chef de cuisine at Boise’s State & Lemp, was nominated in the Northwest & Pacific region.
Here’s why Food and Wine
thinks Komori is amazing:
“Because he left Portland, Oregon, for Boise, Idaho, where he’s taking the town’s tiny, burgeoning dining scene to new heights: Each night, his single five-course tasting menu combines seasonal elements with, as he puts it, 'tons of cool textures' (and colors and flavors) in dishes such as scallop with pea puree, grilled apricots, salted plums and truffle oil.”
They also named Komori's "quintessential dish," which Boise Weekly
readers might recognize from our recent Asian Fish Cook-Off
: Sake-cured sardine with ground cherries, leek ash meringue and puffed wild rice
Voting is currently open to the public to crown The People’s Best New Chef in each region. You can vote for Komori until Wednesday, April 8 by clicking here
. Results will be announced Thursday, April 9.