Mark Owsley - Executive Chef, Owyhee Plaza Hotel

Born in Northern California, raised in Boise, Idaho. I am active in sports and love being in the great outdoors with my son. I am very involved with the community and fundraising events. I have worked under two outstanding Chefs, John Fisher and Tony Perazzo. My passion is bow hunting big game, especially elk. I take my passion and combine it with knowledge to create some of the hotel’s signature game dishes.

Offering a diversified level of culinary expertise with an emphasis on presentation and creativity.

Achievements:
 - Voted Best Chef at the Chef’s Affair
 - Won awards for various dishes
 - Voted Best Chef in Best of Boise
 - Won numerous local awards for the restaurant, favorite food dishes, presentation and chef

I have been associated with tri-city meats for the past 28 years. I started working with Nick Zenovich (Z-MAN) directly in the late 80s, then with Rick Hausveit for the past 15+ years. The quality of their steaks are unmatched! Working with Angelo in the Seafood area has been rewarding. I have never had any quality issues with my seafood since I switched over to Tri-City Meats.

Hours of operation:
Mon - Fri 6:00 a.m. - 9:00 p.m.
Sat - Sun 7:00 a.m. - 9:00 p.m.
Sunday Brunch 10:00 a.m. - 2:00 p.m.

Gamekeeper Signature menu items are still offered to private parties, with advanced reservations.

View Menu
(pdf, large file)

Address:
Located in the Historic Owyhee Plaza Hotel
1109 Main Street
Boise, ID 83702

208-343-4611

Maple Roasted Salmon with Maple Cream Sauce

Ingredients
6     7-ounce filets, 1/2 to 3/4 inch thick
2     ounces fresh ginger, finely diced
1     tablespoon honey
2     tablespoons olive oil
2     tablespoons crushed peppercorn blend
1/4   cup butter
1/4   cup maple syrup
    Maple Cream Sauce (recipe follows)
    finely chopped parsley or scallion curls for garnish

Preparation

Heat oven to 450 degrees. Place ginger, honey, and olive oil in blender and blend to a paste consistency. Rub ginger paste on both sides of salmon filets and lightly season with crushed peppercorns.

Melt butter in frying pan and add salmon filets, searing each side for approximately 1 minute. Place filets on a lightly buttered sheet pan and bake in 450-degree oven for 8 minutes. Remove from oven and brush filets with maple syrup, then bake 2 more minutes. Salmon filets should be moist inside.

To serve, drizzle Maple Cream Sauce onto plates. Place salmon filets on plate and drizzle with more sauce. Garnish with fine chopped parsley or scallion curls.
Serves 6

For the Maple Cream Sauce
1     cup heavy cream
1/2  cup maple syrup
2     tablespoons sour cream

Place heavy cream and maple syrup in saucepan and simmer until reduced by half, or until slightly thickened. Remove from heat and whisk in sour cream until mixture is smooth. If sauce is too thick, whisk in a small amount of warm water. Keep warm until ready to serve.