Robert Walker - 36^th Street Bistro

Chef Robert Walker learned a love for cooking at an early age. He grew up working side by side with his grandmother making cookies and caramel popcorn to eat while they watched old westerns. Later in life this love for food became a career inspiration and he made his way into the Boise State Culinary Arts Program. Working while attending school Robert was a line cook at McGrath's Fish House, and later a designated trainer with the Cheesecake Factory. After school he took a brief respite from cooking and worked as manager in one of his families businesses before making his way to the 36th Street Bistro.

Now Executive Chef of 36th Street Bistro, Robert enjoys the challenges of cooking in a green building and preparing more health conscious dishes than most places in the city. Unlike many Chefs in the industry, Robert believes that a restaurant should be about so much more than whom the Chef is, it should be about making the customers have a truly memorable dining experience. Which is exactly what 36th Street Bistro does best!



Address:
3769 Woody Lane
Boise, ID 83703

Telephone:
208-433-5108


Hours of operation:
Tuesday through Saturday 8am-9pm
Brunch Sunday and Monday 8am-3pm

Web Site:
http://www.36streetgardencenter.com/thecafe/

Why I like using Tri City Meats
For a smaller restaurant like ours it is very helpful to have vendors who don't force you to buy in quantities that you don't even have the room to store, let alone use. For me Tri City Meats has been that type of a vendor. Not only do they offer more reasonable item quantities, their proteins are by far the highest quality and freshest cuts of all the vendors in the area. I work with other vendors for some items, but Tri City Meats is the only company with who trust my meat purchases. I know that their attention to quality is a direct reflected in the dining experience of my customers.

Salmon with Sundried Tomato and Basil Beurre Blanc
• 1- 2oz portion of 3 cheese polenta cakes from Try City Meats
• 1- 6oz portion of fresh salmon from Tri City Meats
• 2oz white cooking wine
• 2Tbls unsalted butter
• 1Tbls Lemon Juice
• 1oz sundried tomatoes minced
• 2 leaves of fresh basil chiffonade
• Salt, pepper, and garlic to taste

1. Pan grill the salmon and polenta cake in a small amount of olive oil until cooked through Season with salt, pepper and garlic.
2. Meanwhile in a separate pan, melt the butter into the white wine, and then add lemon juice, and minced tomatoes. Cook until the sauce begins to boil.
3. Place your polenta cake on your serving dish and top with salmon. Pour your beurre blanc sauce over the salmon and top with the fresh basil.
4. If you like add some fresh vegetables to the dish for more color and nutrition.