Chef Gary Kucy shares his recipe for Ale-Braised Beef Short Ribs, which he served up at the Edible Idaho dinner at the historic Trail Creek Cabin in Sun Valley, Idaho. A perfect dish for the cooler fall weather - Enjoy! Ingredients 5 to 6 lb bone-in beef short ribs...
Pre soak clams in cold water for at least one hour to clean, rinse well and set aside.
To make butter; saute green onion, garlic and ginger in a small amount of oil until fragrant. Deglaze with soy sauce and cool. Cream soy ginger mixture into butter and set aside.
In a large bowl, cut butter into the flour until it resembles a coarse meal. Dissolve the salt into warm water and add it to the flour mixture. Mix until the dough comes together; don’t overwork the dough or it will be become tough.
RUPERT’S IN THE NEWS
Thanks to Forbes Travel Guide for featuring the fantastic dynamic duo of Chef Gary Kucy of Rupert's and Stacey Kucy of Stacey Cakes! One of the largest diamonds ever found in the United States, a nearly 20-carat gem, was once unearthed near the Central Idaho town of...
It has been an amazing month of fabulous articles, videos, and accolades for Rupert’s – and we couldn’t be more honored to be recognized. Here is an overview of some great Rupert’s mentions this month including the Idaho Wine Commission’s newsletter, “The Dirt,” AAA’s Via Magazine, and the Byway Bites video series.
This month, your issue of Northwest Travel Magazine will feature a great story on Rupert’s! Writer Nickolas Neely focuses on Chef Gary Kucy’s love of all things local and his commitment to maintaining a seasonal menu teeming with local ingredients. From the local farmer’s market to foraging fresh huckleberries and mushrooms to incorporating local venison, elk, and bison, all of Rupert’s dishes focus on the freshness of flavor. And an added bonus? Enjoy a few of our favorite recipes that incorporate these local ingredients! Below is a quick snapshot of the story, but you can get your own copy on newsstands now!
Christopher Hall from Via Magazine (a AAA publication) recently made a trip to Idaho to see what all the fuss was over “beef and potatoes.” What he discovered was a wealth of creative and unique takes on this standard combination. As part of his travels, he stopped in for dinner at Rupert’s. Enjoy and excerpt from the article and see why Mr. Hall is now rethinking Idaho beef and potatoes (thanks, in part, to Chef Kucy’s delicious cinnamon beef and rice noodles pictured here!)
In February, Rupert’s and Hotel McCall were honored to be a part of the Bennett family’s McCall adventure. This is one amazing family of writers, chefs, and outdoor enthusiasts who chronicle their travels in a travelogue based around non-stop outdoor adventures and culinary discoveries in the Pacific Northwest
Chef Gary Kucy of Rupert’s Restaurant at Hotel McCall has been selected as a semi-finalist in the 2013 James Beard Foundation Awards for Best Chef: Northwest. The James Beard Awards is the nation’s most prestigious recognition program honoring professionals in the food and beverage industry. Kucy, along with 19 other semi-finalists in the Best Chef: Northwest category were chosen from a pool of over 44,000 online nominations as examples of Chefs who have set new or consistent standards of excellence in their respective regions.