Surrounded by Beauty and Pride While Dining in Idaho
Next we enjoyed a flight of their local beer. Chef Hegsted explained to me that the Coeur d’Alene Casino is the home of Laughing Dog Breweries Uprooted Amber Ale. This Ale has been specifically brewed for the Coeur d’Alene Casino, and has been a craft beer property favorite for the past two years. I am not a beer drinker, but I did sample each of the beers and they were actually pretty good!
After the amazing lunch, I headed over to the spa for a manicure and pedicure.
I decided to have dinner at the Chinook, which is inside the casino area. We started with a simple yet elegant salad, but only after a few bites a very interesting pan was placed in front of me. The River Rock Seared Beef. At first I was just staring at the thin slices of dry-aged beef in olive oil and our own individual-sized pan with sizzling hot rocks sitting in front of me. I was smiling ear to ear but not really sure what to do so I looked around. This unique way of cooking beef tableside has you take the beef and place on the hot rocks right on the table. The beef cooks quickly, and then the chef provided a plate of grilled bread with three small samples of smoked onion jam, sweet hot mustard, and red wine glaze. My favorite was the red wine glaze, but I did sample all of them.
Next was mushroom ravioli with morel mushrooms, which was decadent and it was the first time I ever had a morel mushroom ad it was really tasty. Next came a pasta sampler with three different types of pasta. First I tried the spaghetti carbonara, then baked ziti with sausage, and finally seafood Alfredo. All three were delicious and I enjoyed each of them, but I was starting to get full and if I had a choice to only pick one for an entrée, I would have gone with the baked ziti.
Although I was getting full, the chef had prepared a marvelous dry aged rib-eye steak and a piece of salmon with a huckleberry jam. The combination of these foods were simply incredible. Chef Hegsted clearly knows how to bring together the flavors of the Northwest. For the finale came a cart with big bowls of the ingredients needed to make specialty ice creams in bowls of frosty nitrogen right at the tableside. It was an incredible sight. The server gave a few choices and I picked Guinness and chocolate. Finally, the server made ice cream tableside. Just when I thought I couldn’t eat another bite I was anxious to have my ice cream. After four minutes of mixing he topped the ice cream with toasted coconut and praline. If I weren’t in the company of new friends I would have licked the bowl clean! was more than impressed by the quality of food, the freshness, and the service of the Chinook.
The rest of the evening was spent laughing and winning with the wonderful people I met at the Blackjack table.