Exotic Ingredients & Local Flavors: Chef Justin Scheihing & the James Beard House

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It’s no secret Boise is becoming a frequent destination for people hoping to find a balance between country living and a robust city life. As the West Coast continues to grow, many people have found the Treasure Valley to be a true gem next to metropolitan areas like Seattle or Portland. On the culinary front the chefs in Boise are bringing their finest, and restaurateurs are working hard to make the Treasure Valley a true regional dining destination. So it’s very fitting that Chef Justin Scheihing of downtown Boise’s Mai Thai restaurant will bring his many talents to the James Beard House for an event called Songkran: Thai New Year Dinner on April 13th.

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Mai Thai is one of Boise's prime dining experiences, bringing the culture of Northern Thailand to the table with exciting Idaho wines and a dedicated bar program. In the bar, guests are fanned by wood leaves stemming from the ceiling, while a relaxing water feature runs through the center of the main dining room. Chihuly-like glass chandeliers are showcased throughout the upscale space.

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Chef Justin is definitely helping to put Boise’s culinary scene on the map and will continue to raise the bar with some very exciting future collaborations, including Chef Jared Couch formerly of The Dish, and Chef Aaron Horsewood who has appeared on Iron Chef America. Chef Justin has extensive training in European cuisine and even makes his own breads and cheeses in-house. He has over twenty-two years of experience in kitchens, with the last twelve spent in Brazil and New Zealand. He has recently joined Mai Thai as the Executive Chef and says you can expect some exciting changes in the coming months.

Chef Justin Scheihing

In a recent conversation with Chef Justin at Mai Thai, he mentioned his goal is to bring the gems of Thailand cuisine and local Treasure Valley ingredients to the upcoming James Beard House dinner. He gave us an inside scoop at the menu he’ll be presenting to both James Beard members and the public, which will include the Koi Soi (a soup-like dish) with Braised Chicken Legs and Gaeng Hanglay (a northern Thai curry) with confit Idaho beef cheeks. The menu will also feature delicious wine pairings from notable Idaho wineries and brewery--Coiled Winery, Telaya Wine Co., Cinder Wines, Treveri Cellars, Williamson Wines, Koenig Vineyards and Edge Brewing Co.

Click here for Information on the upcoming Beard House Dinner on April 13th, 2017.

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