When creating a new menu, Komori draws from his biology knowledge, the engineering and artistic specialties of his parents, and some of the connections he developed at the College of Idaho. He gets his meat from Meadowlark’s Janie Burns and is foraged for ingredients by College of Idaho alumnus Michael Bowers and Professor of Botany Dr. Don Mansfield.
The fact that the College of Idaho inadvertently produced such a culinary genius is of little surprise. For over 125 years, the College of Idaho has had a reputation for excellence. It has some of the best academic programs that produce holistic graduates, including 4 NFL stars, 3 governors, 7 Rhodes Scholars, and numerous innovators and business leaders. The college’s PEAK curriculum is designed to help students become well-rounded in the fields of social sciences, natural sciences, humanities, and profess
In the spring of 2019, State & Lemp closed after changing ownership. The restaurant had been doing the same thing in the same space, and most of the young, ambitious folks making up the State & Lemp were campaigning for change. Coincidentally, an upscale bistro café in Hyde Park Camel’s Crossing, was experiencing some challenges with the size of their kitchen since it was not designed for a full-scale restaurant. Camel’s Crossing owners Scott McCoy and Caitlin McCoy, together with head chef Christian Pherne