Although there are many Idaho restaurants that include local products on their menu, one of the most dedicated chefs in the state using Idaho ingredients is Executive Chef Dean Fuller with the Castle Ranch Steakhouse.
Chef Dean has been a chef for over 38 years in restaurants and catering from Hawaii to New York and California to Virginia before settling in Idaho in 2008.
Chef Dean states, “I work hard to use local sustainable products in all my preparation and Idaho Preferred has shown me that there are more local products here than anywhere in the country. I appreciate the great relationship we have with Leah Clark of Idaho Preferred and Celia Gould the Director of the Idaho State Department of Agriculture which has allowed me to connect with many local producers.”
Last year, eight of Chef Dean’s original recipes were included in the Idaho Preferred cookbook, “Live. Eat. Local. Recipes for All Seasons.”
Chef Dean has the opportunity to create local seasonal menus for the Castle Ranch Steak House which include Idaho beef, lamb, pork, trout and sturgeon as well as Idaho dairy products and grains. His use of potato and teff flours provide unique opportunities for gluten intolerant customers to enjoy a wide array of menu options. The Castle Ranch Steakhouse also features the only all local wine menu in town – featuring 57 varieties of Idaho wines and 9 local craft beers on tap.