Troy Louis Chandler mein noodles, but Dad wants a steak and Son wants a sushi roll, we have everything; we don’t really offend anybody. We cater to everybody. Also the uniqueness of the structure features; you’re staring at the lake while you’re eating, and if you’re not, you’re watching koi and turtles beg for your food. That’s pretty cool, too. And the kids love it!
But the thing I never get sick of is Kung Pao Chicken. It’s basic, primitive; it’s on everybody’s menu. I never get sick of that one.
Beer or wine? Or cocktail? What kind? Wine—I like Bordeaux blends; cocktail—90 percent of the time it’s Tanqueray and tonic;
“We’re a little bit of everything. So if Mom wants some chow mein noodles, but Dad wants a steak and Son wants a sushi roll, we have everything; we don’t really offend anybody.” What would you order as your last meal on earth? I would order Osso Buco, covered with foie gras and finished with truffle oil. And then I would want something with some type of blue cheese on the side, or gorgonzola or something like that. The fattiest, most decadent … and don’t forget the bacon. There’s got to be some prosciutto. That, over creamy risotto. Wait, I want that right now!
What is your favorite dish on the Bonsai menu? The Vietnamese Salt and Pepper Prawns.
and I don’t drink a lot of beer. I appreciate the microbrews. I used to drink a ton of beer in my 20s, and I lived in Portland, and there’s a beer place on every corner. You’re neighbors are making beer; everybody’s making beer. I think the beer comes out of the faucets there. And so I loved beer. I started making it. Somewhere in my career I developed more of a palate for wine and different types of cocktails. And then I started drinking those a lot, and as I advance more into wine and cocktails, I dropped off in the beer realm.
Favorite food? My favorite type of cuisine is Spanish Tapas. I like that style of eating; I like that flavor of food ... that style of eating: smaller portions
“I’ve got a black belt in karaoke, I can’t lie. So you can find me at the Shore Lounge on Sunday nights.”
layer to the popcorn. You gotta try it. It’s just really earthy, skunky goodness.
What food best describes you and why? Shepard’s Pie, because it’s layered. ... It has a lot of deep rich layers, and it’s very comforting. And if you don’t know the lyrics to the Earth, Wind and Fire song, “Let’s Groove,” it sounds just like this: (breaks into song) Shepard’s Pie, makes me feel good, it’s all right, a---ll right.
Where might someone run into you when you’re not at Bonsai? I’ve got a black belt in karaoke, I can’t lie. So you can find me at the Shore Lounge on Sunday nights. Otherwise, I usually make the normal Coeur d’Alene circuit. You can only find me at night, because otherwise I’m working. I stop by Beacon, Iron Horse, the Torch, and usually end up at the Shore Lounge—always end up at the Shore Lounge. But I think you’ll see me out on the lake a lot this summer.
How old were you when you first started experimenting in the kitchen? Six. Remember that red and white Betty Crocker Cookbook you’re mom always had? I found that; not that she was hiding it or anything. But I found that, and I made shortbread. It’s just basic ingredients—flour, butter, sugar. And I started messin’ around with that and thought, ‘Wow, that’s pretty good.’
What don’t most people know about Troy? That I was a florist for 12 years.
What is a motto you live by? and a lot of them, different flavors. Give me any menu, and you’ll see me just order off the appetizers. The flavors are focused, and the portions are small. Spanish Tapas, now that’s the way to go.
Favorite snack food? Popcorn with brewers yeast on it. You sprinkle that over popcorn … madness. If you’re with a date or somebody, you both have to be eating it so you both have brewers yeast breath. It’s so awesome. It’s kind of earthy, a little gamey, and it just adds a whole different
Take it all.
Final thoughts? I think my final thought would be: Thank you for accepting me Coeur d’Alene. It’s been great to come here and meet really cool people. I’ve been traveling here and there, opening up different restaurants. Being in the army, and just being all over the place, from Boston to Hawaii, it’s exciting, but it gets very tiring. Coeur d’Alene is the first place out of all of these places I feel .
GETTING THERE You can usually find Troy at Bonsai Bistro & Sushi Bar: Take the Northwest Blvd. Exit south to Sherman Avenue. The restaurant is immediately on the left at 101 Sherman Ave., across from the CdA Resort. Want to find out more about Troy? Email him at tchandler@bonsaibistro.com
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