FAMILY OWNED & OPERATED SINCE 1989 Forged from over 33 years of tradition, “My Father’s Place” is a family owned and operated restaurant that blends just the right amount of vintage charm, contemporary style and unforgettable tastes to create a dining experience that transcends generations. The menu at “My Father’s Place” boasts some of the best charbroiled burgers, fries and shakes in the great state of Idaho.
PALOOZA BASECAMP’S KALE SALAD The historic Chief Hotel in Cascade has a brand-new look. With a hotel upstairs and a restaurant and bar downstairs, this piece of downtown history is the new hot spot. Flavorful food with a fresh twist on some Idaho favorites and unexpected dishes make Palooza Basecamp a perfect spot for locals and visitors alike. They even grow their own microgreens and cut them to order, bringing a flare to our Idaho mountains that is much needed. Where else can you get Ahi Poke Nachos AND a classic burger all in one place? Oh, and did we mention that they have axe throwing? So while you let your Pulled Pork Sandwich settle or sip on a glass of wine, try your hand at this key wilderness skill. A coach will give you a quick lesson then set you free to let the axes fly. Just remember to bring close-toed shoes! paloozabrands.com
INGREDIENTS: 2 cups Kale ¾ oz toasted pepitas ½ Granny Smith apple
¾ oz shredded Parmesan cheese 1.5 oz Lemon Vinaigrette
DIRECTIONS: F inely Chop Kale, then massage with Lemon Vinaigrette. Squeeze tightly, this helps to break down fibers in the kale, lessening some of the traditional tough characteristics of kale. Add toasted pepitas and parmesan cheese. Toss together and plate.
Fresh food, not fast food. Quality made to order! 901 N 3rd Street, McCall 208.634.4401
Add apple slices to garnish. TIP: add pan seared salmon, grilled chicken or a falafel patty to make it a meal!
