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2009 Valentine's Culinary EventInvitation | Review & PhotosDear Friends, Appetizer*: Athenian Plate - Homemade Hummus, Tzatziki, Olive Tapenade, Roasted Peppers, with Feta Cheese on toasted Pita Bread *Menu still under construction and could possibly change
SPOONFED – February 25th, 2009Valley CitizenBy JENN REINA sense of community Situated between Driggs and Victor is the Fox Creek Inn, a hidden treasure of intimate surroundings that are further enhanced by the magnanimous approach of its proprietor, Julie Boisseau. In Driggs, Miso Hungry restaurateurs Marie Tzannetakis and Jorge Barba communicate the love of their vocation through the food that they serve. “Down below” is Bryan Hinschberger, a resident of Idaho Falls and employee of BRJ Distributing Company. Bryan and his wife Chrissy share a commitment to the vast array of wines that BRJ offers and that can be served with any number of dishes. These separate entities combined forces at Fox Creek Inn on Sunday, February 15, to pull off An Eclectic Evening of Culinary Artistry. The brainchild of Boisseau and Tzannetakis, this coming together of a warm environment, well made food and intriguing wines was augmented further by the participation of the guests. It was not just about enjoying the food after it had been plated. Instead, it was an opportunity to immerse oneself into the preparation of each course. We crowded around the kitchen’s granite island, clinging to the precious recipe books that were provided by Tzannetakis. Many had pens poised, ready to take down the details of their experience. As a traditional Mexican Pozole soup simmered, the appetizer took shape under the tutelage of Chef Jorge. While others were instructed on the finer points of putting together the Athenian Plate – a signature starter from Miso Hungry’s menu – guest Barbara Dery of Victor listened intently as she wielded a chef’s knife against the cutting board before her. Guest Ray Howard, an architect from Nevada, stood over the simmering stockpot of Pozole and slowly added crucial ingredients. The hum of a food processor accompanied the low murmur of ongoing conversation, while the smell of emulsified cucumber hung in the air – a critical component of the Tzatziki sauce that would be served. So many things seemed to happen at once, while rapt attention was paid to every step along the way. Each guest was given the opportunity to pick the brain of the man behind the meal. As our chef executed his well practiced methods, he took time and patience to answer questions. While we soaked in kitchen techniques, we also learned about each other.
Marie Tzannetakis sang the praises of Grecian honey, one of the many culinary joys that have marked her paternal Greek heritage. My husband Tim admitted at one point that he had never tried Tiramisu, the dessert of the evening. Mike Dery, a local contractor, donned an apron and unabashedly announced that he had never done so before. We raised our glasses to him, and then commenced to tease him mercilessly. Beyond food, guests discussed their backgrounds and their shared love of the unique and beautiful Teton Valley. Through it all, we sampled a variety of wine. We received a continuing education from Hinschberger, a man with a passion for his wares. A lovely Spanish Cava derived from the pinot grape started the evening – its festive, bubbly nature clearly visible through champagne flutes. With the Pozole, Hinschberger dispensed a Sauvignon Blanc to the group, the only white wine of the evening. When paired with the spicy soup, a heavenly balance of taste was discovered. Sitting down for the main course – chicken with a nut crust accompanied by couscous with a red beet puree – we were treated to two red wines. Hinschberger stated that as of late, this is his favorite thing to do: to give the diner an opportunity to try not one wine with the main course, but two. His approach endeared all of us to him. We were treated to a Chilean Pinot Noir and a Cannonau from Sardinia’s foremost wine producer. A good portion of the wines that he served can be found on the Miso Hungry menu. I watched my husband’s eyes roll into the back of his head during his very first bite of Tiramisu. Washed down with a fine ruby port, it was an appropriate finish to an evening of dining decadence that was made all the more special through the experience of learning from one of Teton Valley’s best chefs. Boisseau and Tzannetakis sought to initiate a feeling of community and sharing – to nurture new friendships through the love of food. From my point of view, they accomplished this mission and more. Boisseau intends to continue this new tradition, and will invite other culinary artists to impart their wisdom upon those lucky guests that are in attendance. Perhaps next time, you will be there too.
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We wanted to make you aware of a very special Valentine’s event Fox Creek Inn is having beginning Sunday afternoon, February 15th in Victor, Idaho. We would be delighted if you could join us!
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