I’ve been to Sun Valley and Ketchum quite a few times in the past decade – but I stick to the places I’ve been before. The beauty of a restaurant walk is getting bite-sized introductions to places you’ve never been – or places you’ve forgotten.

We started at the Ketchum Towne Square with a first-time sampling of the brand new Sawtooth Brewery. (Growler cozies – who knew?)

Cornerstone Bar & Grill: Bite sized local buffalo wellington en croute

Cristina’s Restaurant: Salmon cakes & Porchetta pizza roll-up

Dashi: Crispy local Berkshire pigs head pork lollipops with pickled local cherry cre??me fraiche

Glow: Fall harvest gazpacho with local sweet corn and avocado salsa

Il Naso: Deconstructed Italian BLT; local seared pork belly, oregano aioli, local heirloom tomato, butterleaf lettuce and olive oil cracker

Rickshaw: Nepalese Momos – Local XXL ranch pork and chive dumpling with spicy roasted Hagerman heirloom tomato sauce

Roosevelt Grille: Snake River Farms Kobe beef grilled flatiron steak two ways – Argentinean chimichurri and Thai-basil 

Rolling in Dough: Cheese crackers and lemon tarts

While the entire experience was fantastic, my favorites were:

• Dashi – When you hear pig’s head you may cringe, but the flavor and lusciousness of the meat was divine.
• Roosevelt Grille – There is nothing quite as fantastic as a perfectly cooked steak (well, maybe a great 3-minute egg) but this flatiron was superb. Add that to the fact that Chef Tom Nickel had whipped up two nom-worthy toppings (chimichurri? I’m now a huge fan).
• Il Naso: Now THAT is the way to prepare pork belly. Perfect crispiness. Foodgasm.

- Jess Flynn

Mama Mia I’d been missing out on some mangia-worthy nomness!

Above – fresh muzz (or mozzarella for the rest of you and The Naples sandwich: Prosciutto, Capocollo, Mozzarella, Roasted Bell Peppers and Balsamic Vinegar.

Kevin went for the most popular sandwich The Italian Giuseppe: Prosciutto, Capocollo, Sopressata, Salami, Mortadella, Provolone…

Amazing selection of imported meats and cheeses and Boar’s Head products (Here’s the menu.)

A must-visit for those yearning for great Italian sammies…and to support the family enterprise from transplanted New Yorkers. (even though it appears they are Yankees fans I’ll still make a return visit

‘Sugar Bacon’ at the Shore Lodge bar -as the menu says “need we say more?

And this delicious monstrosity from The Sushi Bar – Honey Toast. A loaf of bread from the awesome local Evening Rise Bakery soaked in butter and honey and filled with vanilla ice cream

Probably two of the most simple menu listings but deceivingly delish! DoubleNom

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On the right – The Bourgeoise – hand cut Russets flash fried in duck fat and dressed with black truffle oil. (Best. Fries. Ever.)

And on the far right – as a side of course – the delicious (but pretty much unneccessary) bison burger

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And then I proceeded to shun all table manners by inhaling my first Mag Mud queso since I had the awesome ‘Jennifer Friend’s haircut’ in the late 90′s.

While the successful foodie pilgrimage satisfied me for about – oh, 3 hours – the new online search began for a way to satisfy my ongoing queso urge back here in Boise. Despite my searching & craving, I haven’t been able to find any good queso in Idaho. And heck, it’s football season! Football + Fall = Queso.

And Velveeta will not cut it.

Found some hope and inspiration courtesy HomesickTexan Lisa with her post A More Natural Chile con Queso Of course – roux is the answer to anything! (and also is the base to my family’s mac n’ cheese). So that’s on the list for Sunday game day.

And I have hope for the work & hunger leading up to this year’s Thanksgiving meal, thanks to Melissa Clark’s Good Appetite post ‘Dips to Sustain the Holiday Cook till Thanksgiving Dinner.’ It even has a bit of an Idaho angle – with inclusion of delicious chorizo as a key ingredient to this soon-to-be holiday staple Queso Fundido with chorizo, jalapeno & cilantro.

Hot, delicious beignets made with farm fresh duck eggs!!!!

Oh my god soooooo good!

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Like some anglers who share the location of their favorite fishing holes or dippers who share their secret hot springs spots – when I make an awesome foodie find I like to share the love.

Best mac n cheese in the Western US in my esteemed opinion is at Como’s Corner Bistro on SE 1st and SE Court in downtown Pendleton, Oregon.

Como’s Gourmet Macaroni and Cheese: Cavatappi pasta baked with mozzarella , feta, gorgonzola, and parmesan cheeses, spinach, onions and artichokes. Must be the combo of cheeses or the spiral pasta or the added herbs but this stuff is one of the few meals I dream about days ahead of time.

Now, I eat a LOT of mac n cheese – it’s my thing, so to speak. If restaurants put it on the menu – let alone call it gourmet – I feel it’s my duty to give it a try.

We first stumbled on Como’s 7 years ago en route from Boise to Portland or Seattle or Spokane. In other words – Pendleton is on the way to quite a few places. I also had an Italian great uncle named Como back in Queens so it had the family thing going.

It’s now become a stop for us on every roadtrip we take West of Boise. Besides the fantastical cheesy goodness that is their M&C, the tiny bistro also has some seriously good Italian dishes made from scratch – EVERYTHING is delicious. I only know because Kevin tries out the other entrees like spinach ravioli in cream sauce with spicy Italian sausage, while I enhale M&C.

Make it a stop on your next journey West on I84!

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