• Seize the Day and the Season – Eat Seasonally

    May 20th, 2015 by Michal

    Morels with Farro & Peas

    Morels with Farro & Peas

    We don’t usually think of spring as a time of abundance. After all, most of us are still planting – or planning – our gardens. Abundance is a term we reserve for fall, with its harvest bounty. Still, for a brief time in tspring, Idaho’s mountains, streams, and ditch banks yield up treasures: morels, asparagus, fiddlehead ferns, and baby greens. You’ll find them all at the Modern’s restaurant, where a friendly delivery person from Idaho’s Bounty stops by with the seasonal goo

    Our chefs, Nate Whitley and  Alex Cardoza, are incorporating as many seasonal elements into a their dishes as possible. Nightly specials and brunch items currently feature this produce of the moment. But hurry, the season will change quickly and the chance to enjoy these culinary delights won’t last long.

     Morels with Farro and Peas

    1 
cup farro, rinsed
    1 
cup fresh sweet peas
    one handful of fresh spinach
    Salt and pepper
    2 
tablespoons butter
    8 
ounces morel mushrooms
    1 clove of garlic
    ¼ c dry sherry
    1 ½ c vegetable stock
    Chives
    a lemon
    Parmesan cheese to taste

    Bring 4 quarts water to boil. Add farro and 1 tablespoon salt. Return to boil, reduce to simmer until tender, 20 to 25 minutes. Drain well and set aside.

    In a shallow saute pan, bring ¼ inch of water to a boil. Add the peas and cook until they turn bright green, about 2 to 3 minutes. Then plunge the peas into ice water to shock them. Drain, and set aside.

    Heat a saute pan with about a tablespoon of olive oil. Add a small bit of butter to the pan. When the butter begins to sizzle, add the mushrooms. Shake around the pan and salt well. After about 30 seconds add 1 sliced garlic clove. When the garlic starts to brown, deglaze the pan with sherry. Allow the sherry to reduce a little, then add a splash of vegetable stock and a tablespoon of butter. Reduce this while swirling the pan around to emulsify the butter. Finish with fresh chopped chives.

    In a small pot, combine the farro with about ¾ c of vegetable stock. Heat this, once hot, add the peas. Season the pot with salt, a squeeze of half a lemon, a tablespoon of butter, and some fresh grated parmesan. Add the handful of spinach and stir it in until it just wilts.

    Carefully spoon the farro mixture into bowls with a slotted spoon. Then pour a small pool of broth over the farro. Top with fresh grated parmesan, and the sauteed morels


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  • Artist Maps

    May 6th, 2015 by Michal

    modlair2013-6 modlair2013-6


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  • Congratulations Nate

    March 9th, 2015 by Michal

    When Nate Whitley began working at the Modern Hotel and Bar he arrived with a smile and a kind “hey”. Nate’s the opposite of the stereotypical chef. Humble and friendly, he’s a sort of anti-Gordon Ramsay. He continues to impress us with his ability to create great food with local ingredients.

     

    We are happy to report Chef Whitley was recently nominated for the Northwest’s James Beard award. We are proud of the work he does here at the Modern Hotel and Bar and his gentle presentation on our palates and in our Modern hearts. Thank you, Nate

     


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  • The First In-Room Film Festival: 39 Rooms

    February 20th, 2015 by Michal

    The First In-Room Film Festival: 39 Rooms
    Boise, Idaho – February 20, 2015 – The Modern Hotel and Bar present the first in-room film festival.
    .
    The Modern Hotel and Bar has recently launched what is possibly the first “in-room” film festival.

    Over the past year and a half the Modern has–with the help of Laura Mehlaff from Sun Valley Film Festival–acquired these films, through an open competition, for our own in-room film festival. Over 150 film submissions were received from throughout the world. They came from Idaho but they also came from Spain, the Russian Federation and even Tajikistan.

    Now guests can watch short films specifically selected for the festival on the Modern Hotel‘s own Channel 39. They will even be able to vote for their favorite films, which will be awarded the honor of Guest’s Favorite Award.

    Here are the selections for this year’s first international round of the festival:
    • Retire for the Evening, Written and Directed by Ed Hellmanilm
    • Sheltered Love, by Alex Italics, Director; Co-Producer
    • Juba-lation, Filmed and Edited by Andy Lawless
    • ZIMA by Cristina Picchi
    • Cities and Memories, by Yuqi Kang, Poetry by Italo Calvino
    • BEAST, by Brock Forrette
    • One Thing to Take, directed and animated by Bill Pettitt, story by Christian Winn
    • August, Director/Producer: Michael Moody Culpepper,
    • Baby Crazy by Haroula Rose, Writer/Director

    Several of the films are world premieres, while others have been previously selected by other festivals. Baby Crazy premiered at the Sun Valley Film Festival last year and Zima was selected by Sundance. Either way we think these films are worthy of another audience. The 39 Rooms Film Festival is another way the Modern Hotel supports the Arts: by encouraging filmmakers and providing another venue to show their work.

    This July we are accepting submissions for films about the Basque Country and culture. We will show them in the rooms during Jaialdi in July.

    Contact:
    Michal Lloyd
    Michal@themodernhotel.com
    1314 W Grove St.
    Boise, Idaho 83702
    Ph: 208-319-4684


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  • CALL FOR ARTISTS OF ALL DISCIPLINES FOR THE 8TH ANNUAL MODERN ART EVENT

    January 10th, 2015 by Michal

    modern-artTHE MODERN HOTEL IS AGAIN OPENING ITS
    ROOMS FOR ARTISTS TO DISPLAY, SHOW, CREATE
    LIVE, OR PERFORM THEIR WORK.
    SUBMISSION FORMS ARE AVAILABLE modern art artist form.2 2015 OR AT THE FRONT DESK.
    FORMS DUE AT THE MODERN HOTEL BY MARCH 9th.
    FOR MORE INFORMATION PLEASE EMAIL:
    modart@themodernhotel.com


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