Herald in the heart of fall with an event that'll warm from the inside out during the Coeur d'Alene Resort's inaugural Whiskey Barrel Weekend on Friday, Oct. 4, and Saturday, Oct. 5. The showcase is a partnership with Maker's Mark Distillery, and includes tastings, a golf event (sold out), cocktail sessions, and Saturday's "Grand Whiskey Dinner."
Tickets ($35-$150) for several events are already sold out as of this writing, so if you plan to attend don't wait to hop online to snag yours.
More than 50 different whiskeys from distilleries around the U.S. are featured throughout the weekend, including a special custom blend from Maker's Mark featuring "a richness that reflects the natural beauty of North Idaho," says Coeur d'Alene Resort Marketing Director Amy VanSickle.
The custom blend is the result of a private tasting and tour at Maker's Mark's Kentucky headquarters taken by the resort staff.
Tickets, the complete schedule and resort stay packages can all be found at cdaresort.com. (CHEY SCOTT)
CANDLE IN THE WOODS RELOCATES TO ATHOL
You might say Candle in the Woods is burning brighter these days, or perhaps they're just easier to find. Since 2002, chef-owner Dave Adlard and his wife Lisa operated the reservation-only fine dining experience out of their cabin along a long, flat, forested road in a rural area near Athol, Idaho. Now the eatery is located inside the former Saddle Up restaurant just off Highway 95 in Athol, which the couple has transformed inside and out, from landscaping and cozy lounge areas to an open kitchen and game room where guests may relax during scheduled breaks, called intermezzos, in between rounds of their typical 12- to 14-course meal.
What hasn't changed is the guest-centric experience: An impeccably dressed table, changed throughout the meal; an extensive wine list, from which wine selections are expertly paired and included in the $130 prix fixe menu. For a few bucks more, they'll arrange for a limo to pick you up and drop you off. And the food. Gracious, the food! A recent menu — Adlard changes it frequently — included asparagus in prosciutto with chevre cheese and berries, tuna tartare, smoked salmon and caper and tableside ice cream with tandoori macaron, just for starters.
"It's as much about the experience as the food," says Adlard.
Find Candle in the Woods on Facebook to reserve your spot. (CARRIE SCOZZARO) ♦