The 60 cooks working out of 2 kitchens have noticed changes as well. There have been technical improvements and more making things from scratch. Cooks participate in tastings and have had a hand in creating new items. They are trained in the nuances of each food station where they frequently rotate.
Idaho law prohibited us sampling his spirits, like Pear Brandy and Huckleberry Vodka, but we did taste through his fine wines, among them Viognier, Chardonnay, Cabernet, Syrah and Sangiovese. Koenig is a true family operation and well worth a visit. There was one last stop on this magnificent day.
The nose reminded me of cranberries, so I think this would be an ideal Thanksgiving wine. I got tart cherry and Jolly Rancher on the palate and loved how it paired with the meatballs, bruschetta and again, the Le Delice.
Kim and Brian felt it was a really smooth Pinot and an astounding value. I loved it's pale ruby color and found it fruit forward, well balanced and with a good finish. Ken gave it five stars and described it as delightful.
I was looking forward to dinner at Chandlers not only because they have a reputation for exceptional food, but also because I had been hearing about the legendary 10 Minute Martini they serve. Curious, several of us ordered them and waited dutifully.
Voltaggio told us he had brought along some equipment from his restaurant ink, thinking he would need them, but Universal had some tools that even he didn't. He was extremely impressed by all that they had. Those close enough to the action each got a small taste of each dish.