We spent the morning in Idaho Falls at Potandon, an independent company, and full-line supplier of fresh potatoes and onions. We were greeted by the Quality Assurance Manager, Jack Kelley, and like so many of the folks we met on the trip, he is passionate about his work. “Potatoes are my life — at the age of six I was playing with a Tonka truck with potatoes in the back, and it just went on from there” he told us.
Jack took us from “seed to the consumer,” which is a process that takes about ten years. Many things are looked at closely during this time. Is the potato disease resistant? Will is be economically viable? How does it look? Does it have a good yield? And is the texture right and the flavor good?
After Potandon shared a meal of several potato varieties with us, we were on our way to Teton Springs Lodge in Victor, ID. And this is what we saw as we approached. It was a breathtaking sight.
The inside of our cabin was cozy, warm and just as spectacular as the view.
In another gorgeous cabin that looked just like ours, there was a reception lunch for us, hosted by Chef Rick Sordahl and his lovely wife, Dana. Among dozens of other notable culinary achievements, Chef Rick has cooked at the James Beard House, and is the Executive Chef at the very prestigious Amangani in Jackson HoleWyoming.
The lunch he prepared for us was a collection of bite-sized, delectable potato creations. Everything, and I mean everything, was delicious. My absolute favorite on the menu though — the New Potato Sous Vide Bison Short Ribs.
Just outside the party on the porch, with some of my CA Food Blogger friends . .
(You’ll meet the rest of the fantastic bloggers on Day Four of the tour.)
Next stop, Linn Canyon Ranch . . . .
Such a pretty place!
Top right: Don Odiorne, Vice President Foodservice, Idaho Potato Commission.
Stunning views from the trail . . . .
We sat down to more good times, good conversation, and really delicious food — of course.
And another big shout out to Chef Adam Moore from Charlie Baggs Inc. — this time he made possibly the best s’mores ever. The “cracker” was made from a chocolate chip potato dough, the marshmallows were also made with potatoes, and with a plate of chocolate bars waiting, Adam whipped up an incredible sauce on the bonfire.
A perfect close to a great day.
Get ready for Mesquite Chipotle Potato Muffins, and stay tuned for the last day in Idaho.