Indulge Idaho with Jesse Rachelle
Elevate any dining experience with personalized menus and quality, local ingredients.
Elevate any dining experience with personalized menus and quality, local ingredients.
A few lighter options
Russet potato, dill creme fraiche, Idaho sturgeon caviar, pickled onion
chèvre, pistachio pesto, arugula, candied thyme, sherry maple emulsion
spring peas, heirloom carrot, shaved radish, arugula, lemon thyme vinaigrette
Entrees to choose from
whipped Idaho potato, cipollini onion, petite heirloom carrot, wilted local greens, cocoa chili soubise
smoked tomato beurre blanc, herbed whole grain, asparagus, dill
New York strip, layered potato pave, sherried mushroom, black garlic
On the sweeter side of things
cream cheese and mascarpone mousse, huckleberry compote, pecan cracker crisp
spiced dukkah, orange marmelade, creme anglaise
apricot, plum, almond, whipped cream
*consuming raw or undercooked food is associated with increased risk of foodborne illness*
I have always had a love for cooking and experimenting with flavors from a young age. Both of my parents happen to be amazing cooks, so I grew up eating quite well. My moms chili could (and should be) winning competitions, and her lasagna is to die for. My dad makes his own pizza dough and sauce that are incomparable, and Guinness and cheddar biscuits that are out of this world. I believe that food should bring people together and create unforgettable experiences, and that is what I enjoy the most. Growing up mostly in Idaho, I would like to focus primarily on the most local and fresh ingredients that we have available. I am working on creating a network with local farmers, including my sister's Yak ranch, located just about 60 miles west of Boise. Allow me to create an experience for you and your kin and let us celebrate!
I graduated from The Culinary Institute of America in 2016 from the Greystone campus in St. Helena California. I have been working in restaurants since I was old enough to work, which is just over half of my life. I have worked almost every position in the industry, and much prefer being in the kitchen. The most reputable and noteworthy places I have worked were in Napa Valley, California. I worked under a Michelin trained chef at a place called The Corner in Napa, and learned a lot about sourcing local ingredients. I also was taught the true importance of freshness and quality, along with using your whole heart in everything that you create. I have also worked for celebrity chefs such as Michael Mina, Chris Cosentino, and was most recently mentioned in The New York Times as the chef of a fine dining steakhouse located inside of Ski Magazine's, voted, number one ski resort in the nation in Sun Valley, Idaho, 2022.
Jesse Rachelle Seldin
I know you're busy, but let's take some time to talk about what you'd like to be eating. Everyone's dietary needs and styles are unique. Contact me in whichever way is most convenient for you, and let's talk about food!
Contact by phone at 208-850-7067 Or by email at indulgeidaho@gmail.com
Copyright © 2024 Indulge Idaho with Jesse Rachelle - All Rights Reserved.
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