Roelanda and I traveled to Coeur d’Alene, Idaho for a family visit, the 3rd time we had been to this beautiful part of the country and about 9 months since the last visit.
On the 2nd night our our week long stay, five of us dined at a very unique restaurant called Candle in the Woods located in the small burg of Athol, about 30 minutes North. https:www.thecandleinthewoods.com/
This restaurant was initially located in the country home of the chef David Adlard and his wife, Lisa, near Athol, who operated a bed-and-breakfast and 2 for those family members had dined there 5 years ago and made the arrangements and reservations for this visit.
Ownership has now changed to his son, Connor, who has carried on the theme and energy, but in the relocation venue in town in 2019.
This is a very special, one of kind family style dining experience. The prix-fixe menu and wine parings change daily and they offer between 12-14 courses, we had 13. The entire evening went for over 4 hours.
We were seated at a community table with 9 others and there was another small table with 4 people just behind us.
The 5 of us in the foreground- 3 on the left and 2 on the right.
Upon arrival, we were cordially welcomed at the entrance by person who introduced himself as the wine curator for the restaurant and on this night, our maitre’d and guide for introducing each course and the person who created it as well as describing the wines he selected to serve.
Knowing in advance this was going to happen, I brought 4 wines from my Santa Barbara cellar to share with the family members and as it turned out, a few others.
Obviously, this was a glutinous evening as we had plenty to drink and eat and it became a challenge to do so sparingly and survive the evening albeit while enjoining the experience and the fellowship of all who participated. This included all of the kitchen help who contributed to the dinner and service and were introduced throughout while sharing their specific creation. {See the right side of the menu below.}
one of the sous chefs, 19 year old Kit jones
The wine curator and maitre’d on this night, Josh Midkirk, did a masterful job of explaining what the experience would be like and describing many of the courses and all of the wines. Also, he helped me to integrate our wines into the flow and it was all good albeit a lot.
Josh Midkirk
I made mental notes on our wines and had a few impressions on most of the wines served, but will keep this report limited to our 4 bottles with additional photos of the courses and wines paired by Josh:
2007 LOUIS ROEDERER CRISTAL BRUT- 57% Pinot Noir, 43% Chardonnay; my notes were consistent with the last bottle I had a year ago; the color was medium yellow; the nose had some yeasty notes along with stone fruit that translated into yellow peach and apricot once tasted; about mid palate, some nice orange zest came in, then some lemon oil capped it off and it was a taste treat par excellent; the light oily, creamy texture added to its allure; at least 30 minutes later and tasted at a similar ice bucket chilled temperature initially, it seemed to just soften and come together with a mellow demeanor suggestive this vintage will please beyond its expectations if this bottle is any indication. I’ve only had 2 other bottles, the first 7 years ago. My notes were much different then and highlighted noting the bracing acidity it possessed at that time that is no longer apparent in the last 2 bottles.
1993 WILLIAM SELYEM OLIVET LANE VINEYARD RUSSIAN RIVER VALLEY PINOT NOIR- high neck fill; this was absolutely fabulous; following its medium red raspberry color came aromas of spicy red raspberry and strawberry joined by red cherry and cinnamon on the palate; it was so tasty from the very first sip and actually got better over time; its soft and smooth mouthfeel added to its charm and contributed to a lingering finish that sealed the deal.
1997 WILLIAMS SELYEM HIRSCH VINEYARD SONOMA COAST PINOT NOIR- high neck ullage; I’ve had a few bottles of this recently and this was the best one yet; following its dark red purple color came aromas of spicy dark fruit which once tasted translated into ripe and mature black cherry and blackberry with some red cherry lingering in the background; it was in perfect balance, had a silky smooth texture and enough concentration to provide some depth and complexity; it was in a perfect place and exemplified all I’ve could ever want in a new world Pinot Noir.
1994 CHATEAU MONTELENA- a few weeks ago, I took a bottle of this vintage to a blind tasting and it was superlative, in fact, i stated in my notes, it was one of the best wines I’d had in a while; thankfully, our bottle on this night was its equal; the color was an intensely vibrant dark red purple and the nose offered inviting aromas of cedar and talc laden dark fruit which on the palate translated into ripe blackberry, black currant and red and black cherry; it had a super smooth texture, was full bodied with layered complexity, perfectly balanced and finished on an upbeat with everything crescendoing for a complete and memorable grand experience.
Thanks to Josh, I was able to integrate these wines into the flow and the proper position for best food pairing. I shared them with him and one of his young helpers who was super interested in learning more about wines and somewhat shyly and slowly, placed a glass on the table next to me desiring a pour.
I had met and conversed with the table of 4 sitting behind me during our 2 breaks. It was obvious they were somewhat wine savvy and could appreciate the wines and I poured the remnants of our bottles to them.
During one of the two breaks, Josh volunteered to take me down to their wine cellar which he is reorganizing and embellishing the inventory. We each carried a glass of the 1997 WS Hirsch on our journey.
Here is the tailored menu in the center with the wines on the left and the people in the kitchen responsible for all of the courses on the right with some attending photos, although I selected the vegetarian option for which no separate menu was provided. Many of my dishes were made to emulate the regular menu. I did take a small bite off the regular menu on some of the courses and the steak was my fav. Many of the wines carried over by default.
And a few of the dishes:
Asparagus wrapped in prosciutto with cheese and huckleberries on the left/ their signature steak s’mores on the right
the vegetarian tofu substitute for the chicken katsu with pineapple Asian slaw and eel sauce
Candied bacon smoked scallop with elote corn pudding
Bombe Alaska flamed with banana liqueur
The entire wine lineup including our 4 sans the 2023 Washington Hills LH Riesling
What a wondrous experience this was and it came from a jewel named Candle in the Woods.
The cost was $195 per person plus tax and gratuity, well worth the fare. Plus, we took an Uber to the restaurant and tried to get one back, but were unsuccessful and fortunately, one of the chefs who was going our way and had a large SUV volunteered. He was a funny guy and told stories of past events and some of the more comical things that had happened at previous dinners. What a night!
Cheers,
Blake
