One of my favorite foodie experiences during my Argentine sojourn was the Puertas Cerradas - or ’Closed Door Dining.’ Essentially, it’s a hidden restaurant run out of someone’s home. Less than a dozen diners gather in someone’s living room as the host chefs cook for you in their home kitchen.

No idea if it’s global or not, but there was a lot of it in Buenos Aires and it was awesome. I never thought I’d have such an experience again.

But, my recent evening in the North End in the home kitchen of Fuel for the Soul came awfully damn close.

Fuel for the Soul is truly a labor of love by Chef Titti Lancedelli and Joel Marx.In their own words, “The biz partnership features Tiziana “Titti” Lancedelli as the master chef, recipe maestro, demo queen & cooking class guru, while Joel Marx is the business maven, scribe, chief dishwasher, food peddler & overall slave-at-large.”

Relatively new Idahoans, they started as a retail gourmet prepared food company featuring gluten free items like Bureks & Crostata d’Italia. Fuel for the Soul has now expanded to offer regular cooking classes. “Through our monthly cooking classes, we also seek to equip you with the knowledge on how to eat fresher& healthier at home. Whether you’re a total spaz in the kitchen or a true gourmand chef, our series of classes specifically targeted to kids or adults can definitely broaden your culinary horizons. Hop on board as we tour a vast world of edible delights.”

In a lovely coincidence, a colleague’s wife had just signed up for a class and they forwarded me the class lineup for August - a virtual tour de delicioso of Italian cuisine thanks to Chef Titti’s Italian roots. (She’s also spent time in Southeast Asia – hence the Thai classes). I had to sign my Mom, sister and I up for the Bistro di Italia: Simple classic dishes fit for your own personal backyard bistro.  Quick, healthy, substantial dishes begging to be eaten Al Fresco and of course accompanied by a chilled Pinot Grigio or a bold Spanish Rose. 

Titti’s casual ease in the kitchen, endearing candor and approachable teaching style made the class a lovely and fun evening. No pretention and like I prefer – not a lot of strict recipe rules. More along the lines of teaching attendees to become intuitive chefs. Reminiscent of how my grandmother cooked – ingredients, instinct and ‘to taste’.

And the other half of Fuel for the Soul – Joel – acts as resident sommelier and sous chef for the class, regaling students with tasting notes for each selection.

1st Course: Orecchiette ai Funghi
Orecchiette Pasta with Creamy Mushroom Sauce

2nd Course: Pesce alla Catalana
White Fish Steamed, then Chilled and Dressed with Olives, Basil & Sweet Onions

3rd Course: Frittelle di Zucchine
Fried Zucchini Fritters Made with Grated Zucchini, Parmesan Cheese, Ricotta Cheese, Bread Crumbs & Fresh Herbs

Dessert: Torta Mandorlata
Sicilian Tarte with Ricotta Cheese & Almond Filling

Simple. Straightforward. Amazing. A cooking class you thoroughly enjoy from start to finish, and then realize when you get home, ‘Hey, I can really make this!’

In the wake of the unfortunate demise of many of the cooking classes in the Valley, Fuel for the Soul is a welcome upstart. Beyond that, it is a dynamic and enjoyable new foodie and cultural experience for the Valley. The couple genuinely believes in building friendships through the communal experience of breaking bread in the warmth of their beautiful North End home.  

A tavola non si invecchia!

(There are a slew of cooking classes every month offered by Chef Titti and Joel. Here’s thelineup for September and the landing page for all the latest class info)

Spread the word…discreetly

Now, who doesn’t love getting a first bite of something. Especially when it’s served via a discreet pop-up dining experience for an intimate table of 20?

Those four words enticed me. The creativity, wit a whimsy of the chef inspired me. And I find myself sending foodie vibes to the universe that The Wandering Table wanders back through Boise again.

So what is it?

This is about passion. We have an insatiable appetite for cooking and creating food. We love what we do and is something we enjoy sharing with other people. This is our anti-restaurant. This is our way of cooking what we want to cook. This is how we share the food we love to eat. This is a chance to taste a meal prepared from the seasons. There is a reason that all great chefs of the world use seasonal, local ingredients. Where can you gather more inspiration, when you get a tomato, still warm from the sun, or from the farmer you work with, or from a day of foraging for mushrooms. There is in inherent appreciation of great products that makes my job so much better. I go out of my way to seek the best products, and to honor those who grew them by doing my best at serving them to people in way that makes food memorable. This is how we create great experiences, traditions, and communities. This wandering table is making stops in various locations from airport hangers to barns to vineyards, and everywhere in between. Our menus are created and meant to reflect the best  of the season. We’ve created one of the most interesting and unique dining experiences in the Northwest and you’re invited.

When it landed in Boise – here’s what Chef Adam Hegsted served up.

With a menu like that – every course was a visual and brain-tantalizing feast. But here were my favs

Cucumber Tasting – featuring pickled, dried, sorbet, smoked and sauce

Egg Yolk Caviar – featuring asparagus, parmesan, yolk vinny

Herb Waffles – with chicken fried morels and pine syrup

Wild Steelhead Tartar with crispy skin, radish, first grass and river sand (the most delicious I’ve ever had

And this photo doesn’t do the dessert justice – Chocolate Textures – crispy, cold, dry, hot, firm

Bravo to Chef and his team and David Hale and IPTV for bringing the Wandering Table through Boise.