From time to time, I will profile one of our local entrepreneurs in a little segment I like to call Good Fit, as in “this person is a good fit in our community.”
Meet Chef John Berryhill.
John has been cheffing it up in Boise for years,. He had a tiny bistro-style hideaway spot in the oh, so hip Bodo area — even before it WAS the Bodo area. Next, he took a New York minute on Broadway. Now, John hangs his white chef hat and apron at 121 N. 9th Street. It’s elegant but not stuffy; sleek and veddy metropolitan — and fun. You can get lunch, dinner and don’t forget the bar. House special cocktails include: Roman Holiday, the Seattle Manhattan and my favorite: the Cucumber Chill (a cool slip of a drink with a spicy hot twist).
Well, John, what’s your secret?
“We’re all looking for the ‘Cheers’ where everybody knows your name,” John smiles.
The menu includes monthly changes, but you can always find popular favorites like John’s famous Tomato Basil Soup (recipe at end of story!). Berryhill & Co. also features catering, wine tastings, wine dinners, cooking classes and a new twist on kitchen klatching: “Be a Chef and a Waiter for a Night.” At 500 smackeroos this may seem pricey, but you do get a complete dinner for four people and the once-in-a-lifetime opportunity to really be cheffing it up, just like the big boys. More on this below.
BET YOU DIDN’T KNOW THIS: If you were looking at his Facebook’s “25 Things,” you might see this on John’s entry: “I lived in mud huts with my family in Mwanapapa, Zambia in Africa from the ages of nine to 16.”
He talks about the village fire with a far-off look in his eyes and a dreamy smile on his face. “The village fire is the central gathering place and native kitchen where foods of friendship are created and cooked,” John says.
His love of cooking and friends continues at Berryhill & Co. Go ahead, make a reservation and see for yourself. Oh yeah, if you look closely at some of the events below, you’ll see a few Easter eggs: 2-for-1 Happy Hours, complimentary appetizers — and don’t forget the exclusive recipe! Bon apetit!
Here are some events and opportunities you don’t want to miss:
• “Be a Chef and a Waiter for a Night” with Chef John Berryhill, ON THE LINE with his talented team of “hard knock chefs” and serving ON THE FLOOR in the Berryhill Restaurant.
Stress and instruction PLUS a complete DINNER FOR 4,
whom you alone will serve…(we recommend your closest friends).
Time Requirements (this is a six-hour deal — or should we say “ordeal”:
Friday and Saturday evenings only, “because it’s crazy! “
4:00 to 4:30 Introduction and Orientation
4:30 to 5:00 Crash Course in Line Duties
5:00 to 5:05 Cigarette Break (if there’s time)
5:05 to 7:30 On The Line
7:30 to 7:35 Wash and Change into Blacks
7:35 to 7:45 Crash Course in Serving
7:45 to 10 Your Friends arrive…You Serve
• Beaux Arts Vintner Dinner, 6 p.m., April 1
No, it’s not April Fools! This is the annual wine dinner event to benefit the Beaux Arts Society. Chef John Berryhill’s five-course meal will be paired with Michael~David Wines of Lodi. We’re excited to have on hand for the evening co-owner and winemaker, David Phillips.
Reservations for this event are made through the Beaux Arts Society at the Boise Art Museum: 345-8330.
For more information, contact: Kevin McCoy at 387-3553 or firstname.lastname@example.org
• FIRST THURSDAY, April 2
6:30-8 p.m. Wine Tasting with MICHAEL~DAVID WINES
Meet owner and winemaker David Phillips, who’s in town
for the Beaux Arts Wine Festival.
6:30-8 p.m. Complimentary passed hors d’ oeuvre samplers
by Chef John Berryhill
6:30-11 p.m. Live Music from Ken Harris and Rico Weisman
4-6 p.m. and 10 p.m.-close Happy Hour (2-for-1 drinks)
• Not Just Tamales, May 5
6:00pm at Berryhill & Co. $60
Its Cinco De Mayo! Roll up your sleeves and get involved in making tamales and other exciting south of the border dishes with Chef John Berryhill. Includes blanco, reposado and anejo tequila tasting, not too mention sangria and mexican beer.
To sign up for this class or for more information on cooking classes, contact Kevin McCoy at 387.3553 or email@example.com.
• THE DETAILS:
Berryhill & Co., 121 N. 9th St.