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
Modern Art 2014 is now only two weeks and two days away and the artists and their ‘artners are busy working on their projects for this year’s event. Artists have now been assigned to all the rooms and outside spaces and we will post a map of the space assignments soon. As we promised last week, here is a link to filmmaker Andy Lawless’ take on last years Modern Art. We hope you enjoy it.
New Year’s Eve 2013 Menu
4 Courses Menu
$55/pers with a complimentary cocktail
Reservation Only 5pm and 8pm
(Price does not include gratuity)
Belgium Endive Salad
Shaved fennel, citrus, vinaigrette
Cotechino & Lentils
Served warm, leeks, carrots, onions
Pork Shoulder Tonnato
Chilled, aioli, oil poached tuna, capers, parsley
Chilled, lightly cured, celery, green olives, olive oil
Red & gold beets, arugula, parmesan, Banyuls wine vinegar
Braised Beef Cheeks
Cauliflower & rutabaga gratin, braised greens
Chinese black bean sauce, wild mushrooms, brussel sprouts
Socca, raoted cauliflower, olive tapenade
Dark Chocolate Tart
Pear Almond Tart
Cloverleaf Ice Cream
Cotechino (koh-TEH-kee-noh) is an italian stuffed sausage in which a pig’s gut is stuffed with a mixture of lean pork, fat, rind, spices and aromatic herbs. Eaten with lentils, it traditionally brings luck. It could be considered the cured meat par excellence and it is certainly one of the great traditional foods of Modena Italy.
Crudo means “raw” in both Italian and Spanish and generally refers to raw fish, sliced and lightly dressed with oil and with hints of acid or spice (for example: olive oil, salt and lemon)
Tonnato is a well-known Italian (from Piedmont) dish of cold, sliced pork covered with a creamy, mayonnaise-like sauce that has been flavored with tuna, anchovies, cayenne pepper, lemon juice. It is served chilled.
While over 60 Modern Artists are putting finishing touches on their innovative creations for Modern Art we at The Modern are gearing up with great anticipation for the Sixth annual creative blitz this Thursday May 2nd.
Check in time for the artists is 3:00 when they will begin a 2 hour mad dash to complete their installations before the crowds descend. Food trucks will be ready to serve up tasty selections starting at 4:00 located on both Grove and Fourteenth Streets. The Modern Hotel and Bar will open at precisely 5:00, no earlier, in order to allow the artists the maximum amount of time to complete their displays. Enter on 14th Street and don’t forget your ID if you’d like to enjoy Modern Cocktails, beer and wine. Participate in our Instagram photo contest and make sure to pick up a Modern Map of Artists to get the full Modern Art Experience.
Check out more about Modern Art 2013 on Facebook: https://www.facebook.com/ModernArt2013AtTheModernHotel?ref=hl
Artist Troy Passey was recently interviewed by Charlie Woodruff on Radio Boise 89.9 FM. Click on the link below to hear Charlie and Troy talk about Art, Leonard Cohen and Butterfly Nets, not in that order! It is a funny and insightful conversation. Troy has been creating work for Modern Art since its inception and this marks his sixth year as a participant. He also currently has a solo show at the Boise Art Museum which includes many pieces made specifically for Modern Art in years past. Stay tuned to 89.9, Charlie will be interviewing more Modern Artists as we get closer to Modern Art 2013!
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Flashback to 1960