An Acquired Taste

After 10 years, Taste of McCall has become a habit

By Drew Dodson | June 14, 2019

Taste of McCall 2019 is June 22, 2019 in McCall, Idaho.

Photo by Erin Roper

Ten years after its inception, Taste of McCall is living up to its billing as an event that teases “tasters” with the best McCall has to offer. What began as a culinary event to showcase McCall cuisine in the name of a good cause has blossomed into a full-scale exhibition of all of the Long Valley’s finest qualities, from food and drink to culture and everything in between.

“It’s a big social, convivial gathering of people who love food, who love restaurants, who love McCall,” said Gary Kucy, who is a 10-year participant as head chef of Rupert’s at the Hotel McCall.

Kucy has been dishing out delectable bites like chipotle grilled shrimp with squash blossom corncakes, Thai salmon skewers with rice noodle salad and Moroccan lamb meatballs with Mediterranean tomato sauce since the inaugural Taste of McCall in 2009. The event has grown into an early-summer staple that annually attracts more than 300 guests and about two dozen local food and beverage vendors.

“No one knew what to expect in the beginning,” reflected Kucy. “It was kind of scrapped together.”

But it was a hit from the jump.

Photo 1: Photo by Erin Roper

Photo 2: Photo by Erin Roper

The McCall-Donnelly Education Foundation, which founded the event to raise money for educational programs, sold out of all 250 tickets printed for the first year. Ever since, 350 tickets have been made available for $50 apiece, helping the foundation to pour more than $435,000 back into local schools for such things as Spanish classes and snowshoes for elementary and middle-school students.

“We couldn’t do it without our vendors—their generosity makes it possible,” said Erin Roper, a board member for the foundation. “We also have volunteers with boundless energy. It’s a big job with a lot of moving parts.”

Over the years, Taste of McCall has expanded to include Long Valley favorites like Remington’s of Cascade and Ragazza di Bufalo of Donnelly. It has also grown to feature several local breweries and wineries, including McCall mainstays like Salmon River Brewery and McCall Brewing Company, as well as Lindsay Creek Vineyards of Lewiston and Colter’s Creek Winery of Juliaetta. For good measure, coffee vendors like the North Fork Coffee Roasters are also on hand in case tasters sample their way into a food coma too early in the three-hour food fest.

Last year, the culinary extravaganza was moved from River Ranch to Depot Park in downtown McCall, which lures passing beachgoers and recreationists to join in the fun. The new location also makes setup easy for vendors and gives everyone involved a front row seat to one of the things that makes McCall a desirable destination for all Idahoans.

“Everything is better with a view of Payette Lake,” said Roper. “The location gives the event itself more of a public profile and increased awareness. More tickets sold means more grant dollars distributed for local students.”

The event has cultivated a family-friendly atmosphere known for having something for everyone. It has also taken on the laid-back vibe that permeates McCall in the summer, emboldening some participants to let their hair down by donning wacky outfits.

“I love to see those people that wear that outfit that they’ve had in their closet, but they never have a chance to wear it,” Kucy said. “This is the chance!”

For Kucy, however, the family-oriented event is taken to another level by the presence of his wife, Stacey, who has been offering samples of her delicious Stacey Cakes pastries since Taste of McCall began.

“She always shows me up,” Kucy confessed with a laugh.

Each year Stacey Cakes serves up 300-plus portions of sweet treats like its locally famous ginger snaps and seasonally inspired bite-sized fruit desserts.

“It’s for a good cause and I just enjoy people being happy out there and enjoying it—right there, that’s like the golden ticket,” Stacey Kucy said before cracking a broad grin. “I think it’s a pretty sweet event.”