Rupert now has a better understanding of what the movie industry and Broadway players must feel. Knowing that our review was to be published this morning in the Scene section of the Idaho Statesman, Rupert confided in us that he had a troubled night of sleep. Weird dreams of past and different restaurants all mushed together, the forgotten side of demi glace that never quite makes it to the table, the chefs downstairs singing madrigals whilst playing bridge -never mind the tickets, Anthony Bourdain showing up for a peanut butter & oyster sandwich on rye toast; these are the sugarplums that dance in restaurant dogs heads while waiting for the review.

All for naught! James Patrick Kelly captured some of our favorite aspects of Rupert's and touched on our very good food quality, our efficient and professional service, the views, our cousins at Jug Mountain, and the remodels of the hotel.

And, he gave Rupert's his "Critics Choice" notation!

Take a look at our review and others featured in the Scene at www.idahostatesman.com/dining And thanks for visiting! Hope to see you soon and all of us wish all of you a very Merry Christmas & Happy New Year!

New for Christmas!

Here they are! The new Princess and Spike tee shirts. Designed by a team of specialists for your gift giving needs. Both short and long sleeves are available as well as a new bright red hoody with Rupert's signature paw prints on the pocket and his image on the back.

Also available for your shopping needs are Rupert's hats and gift cards. Give us a call and we can help you fill your order over the phone and even get it in the mail.

Santa has it a little easier this year!

Some Holiday Help from Santa's Rupert Elf

Here is the latest from your friends at Rupert’s to help you with the holiday hustle and bustle:

We are open daily at 7am for Breakfast to help you get your day under way!

Remember that we have Saturday and Sunday brunch menus from 11am until 3pm. Perfect for that pick-me-up breakfast in the middle of your day if you have been busy in the shops or are coming off the slopes.

Chef Christopher and team will be rolling sushi every Wednesday and Thursday starting at 4pm. Some traditional, some classic, and some of our own variations on a theme will be available for you to enjoy along with a soul warming miso soup.

Christmas is fast approaching, and just so you know, Rupert’s will be serving both Christmas Eve and Christmas day. We will be open 7am until 9pm for Christmas Eve, and 7am until 6pm Christmas day. If you have a house full and want to head on over for breakfast, please do! Our dinner will start at 3pm on Christmas Day and we will accept reservations until 6pm. The dinner menu will feature:

Slow roasted Prime Rib
Stuffed Game Hen
Baked Kurabuta Ham
Fresh fish of the day

Rupert’s also has gift cards available for those last minute stocking stuffers. And a brand new shipment of Rupert’s ‘Spike’ & ‘Princess’ T-shirts, Hoodies, and Long sleeved Mock Turtlenecks along with our very popular Rupert’s paw hats for just about everyone on your list. Very cute!

New Year’s Eve will feature a special menu for dinner that night. Come in and enjoy dinner on your way to your favorite spot to count down the last minutes of 2007.

Thanksgiving and Christmas Dinners

Thanksgving dinner was a hit, thank you to the staff and the 93 guests that joined us for dinner! We expect to run very similar hours for Christmas day, this year, so you can count on us for Breakfast starting at 7am, followed by lunch which will be served until 2:30 and then for dinner which will start at 3pm and be served until 6.

Reservations were important for those that joined us on Thanksgiving, and will be even more so for Christmas dinner as we expect to have even more guests joining us from out of town. Call us at 208-634-8108 to make your reservations today.

Our menu hasn't been finalized yet, but you can expect to see (and enjoy) Prime Rib, fresh fish, as well as a couple more delightful selections waiting to be decided on from our all-star kitchen.

We look forward to seeing you in! Don't forget to ask for a Rupert's punch card on your next visit, and remember that a Rupert's gift card is a lot easier to put into a Christmas stocking than an order of pot stickers, winter beet salad, or an order of Eggs Benedict...

Local School Journalist reviews Rupert's

Recently published in the local PLMS paper~


Compliments to the Chef
By Lindsey Hall, 7th grader Payette Lakes Middle School

You will find a restaurant called “Ruperts” down town, in Hotel McCall,(1101 North 3rd Street). The name “Ruperts” comes from the owner’s Jack Russell Terrier puppy’s name, Rupert. Ruperts’ logo is of Rupert him self, as a 2 year old puppy.
John Wood is the manager of Hotel McCall’s restaurant; Ruperts. He has been in the restaurant business for 25 years, and has lived in McCall for 13 years. Ruperts has been in McCall for 140 days, (approximately) since June 1st.
“We just make hand-made food freshly everyday.” Wood says. They make Chinese, Thai, Hispanic, American, and a little bit of French foods. “The Structure of Ruperts seems European to most people, but we mainly just designed Ruperts to fit in with the rest of the hotel. We have the same structure of the lobby’s supporting posts for example. We have bunches of mirrors inside the restaurant as well as the hallway on the way down to the restaurant.” Wood explains. Mirrors are a great touch. You might be seated somewhere where your back is turned to the lake. The mirrors will help you out by giving you a review look of the marvelous lake.
Many different types of customers come to Ruperts, they receive locals, tourists, elders, families, adults, and teenagers. It’s a great mix for a nice restaurant. “I have a good team of people here; we all like food, and love to share food. It makes the job so much more fun.” John Wood the manager explains. Visit www.hotelmccall.com or www.jugmountainranch.com for more information, email John Wood at johnwood@hotelmccall.com or you can contact Ruperts at 634-8108. Good Eats!


“ ...interviewing all the delicious restaurants in mccall! [you were #1!!!]”

-Lindsey Hall from McCall

Thanksgiving at Rupert's - begin a new tradition!

What will you be doing Thanksgiving afternoon? Cooking, watching football, skiing (fingers, not ski tips, crossed) having dinner at Rupert's, perhaps?

Just to let you know, we will be open for breakfast, lunch and starting at 3pm for dinner service on Thanksgiving. So, if you have a house full of folks, and want to go out for breakfast - we are your destination! Breakfast, lunch, and an early dinner- Leave the cooking and the clean-up to us!

Our Dinner menu will feature the following choices:

• Traditional turkey dinner with all of the trimmings $20
• Some delicious Lamb Shanks $24
• Fish of the day - don't know yet what we'll catch -market price
• and Slow Roasted Prime Rib: 10 oz $24 14oz $28
• and...of course the most important part, the left over box for $6 to have a little turkey and stuffing for a late night snack!

Give us a call with your reservation needs. 634-8108. We will be serving breakfast at our normal 7am, and brunch from 11 - 2:30. We will start seating for dinner at 3pm for the early dinner crowd, and will take reservations until 6. Rupert's will be closing a little earlier than normal for our own restaurant family to have thanksgiving dinner together.

See you soon!

Brunch at Rupert's Saturday & Sunday 11-3

Welcome to Rupert’s Brunch!
Join us every Saturday & Sunday for Brunch 11 – 3pm
Three Egg Omelets • ‘Build your own’ with any three of these items: ham, bacon,
sausage, chorizo, cheddar, jack, Swiss, mushrooms, onions, peppers, spinach,
tomatoes, potatoes, or salsa. Served with breakfast potatoes and toast. • 8.00
Add additional items • 75¢ each
Two eggs any style • with your choice of ham, bacon, sausage patty, or chorizo. Served
with breakfast potatoes and toast. • 8.00
Charbroiled 6oz. Rib-Eye Steak • Double R Ranch’s Northwestern delicious beef,
grilled to your liking and served with two eggs any style, breakfast potatoes
and toast. • 15.00
French Toast • French bread slices dipped in a vanilla egg batter, grilled until golden
brown and dusted with powdered sugar. Served with maple syrup and whipped
butter. • 7.50 Add ham, bacon or sausage patty • 3.25
Eggs Benedict • The classic brunch dish featuring toasted English muffins, Canadian
bacon & poached eggs topped with our favorite hollandaise sauce. Served with
breakfast potatoes. • 11.00
Eggs Florentine • A variation on the classic: poached eggs, toasted English muffin, the
ever important hollandaise sauce topping fresh spinach & sliced tomatoes. • 11.00
Smothered Potatoes • Idaho’s best breakfast potatoes smothered with ham, bacon,
onions, peppers and mushrooms. Topped with two eggs any style, salsa and melted
Cheddar cheese. • 9.00
Add a ½ Order to your other favorite brunch entree! • 5.00
Huevos Rancheros • Corn tortillas topped with beans, queso blanco, poached eggs and
Chef’s family’s own Ranchero sauce. Served with breakfast potatoes. • 11.00
Rupert’s McMuffin • Toasted English muffin, topped with your choice of ham, bacon, or
patty sausage with scrambled eggs and Cheddar cheese. Served with breakfast
potatoes. • 7.00
Baker’s Basket • An assortment of today’s muffins, scones, or quick breads from our
baker’s oven, served with fresh fruit. Small • 4.00 Large • 7.00
Homemade Granola with Vanilla Yogurt • Our delicious combination of oats, dried
fruits, nuts and honey served with vanilla yogurt. • 6.00
Sides:
One egg any style – 1.50 Two – 2.50
Ham, bacon, sausage, or chorizo – 3.25
Breakfast potatoes – 2.00
Coffee, tea – 2.00
Fresh squeezed orange juice: regular – 3.00 • large 6.00
English muffin, scone or toast – 2.00
Fresh fruit: regular 2.00 • large 5.00
Split plate with sides 3.00

the other side of Brunch-

Caesar Salad • Tossed romaine hearts, croutons, Parmesan cheese and Caesar
dressing. Topped with anchovies and cracked black pepper.
Small • 4.00 Large • 6.00 Add grilled chicken • 3.00
Garden Salad • Mixed greens, seasonal vegetables, croutons and choice of
dressing. Small - 4.00 • Large - 6.00
Buffalo Chicken Salad • Crispy chicken fritters tossed in spicy buffalo wing
sauce. Served on romaine hearts with celery, carrot, blue cheese crumbles, and
blue cheese dressing. • 9.00
Chef’s Salad • Mixed greens, ham, turkey, jack and Cheddar cheese, tomatoes,
carrots, croutons, and your choice of dressing. • 10.00
Soup of the Day • Handcrafted from our kitchen’s imagination. Mmm, mmm,
better! Cup - 3.00 • Bowl - 5.00
Charbroiled Hamburger • 1/3 lb. patty of Northwest Double R Ranch ground
chuck. Served on a whole-wheat bun with lettuce, tomato, onion and pickles.
Choice of fries or onion rings. • 8.00
Add bacon • 1.50 • Add Blue cheese, provolone, cheddar, Swiss, Monterey jack,
grilled onions, or sautéed mushrooms • 1.00
Ham and Brie • Quite possibly the world’s best sandwich. Choose between
grilled or not, served on sourdough bread with pesto mayonnaise. Your choice of
French fries or onion rings. • 10.00
Grilled Veggie Sandwich • Grilled slices of tomato with mushrooms, fresh
spinach, and Brie cheese on toasted wheat bread with pesto mayonnaise.
Served with your choice of French fries or onion rings. • 9.00
Chicken Fritters and Chips • Breaded chicken breast fritters served with our
tangy barbecue sauce. • 9.00
Grilled BMSTB • Crispy slices of Big Sky apple wood smoked bacon, grilled
slices of tomato, mushrooms, fresh spinach, and Brie cheese on toasted wheat
bread with pesto mayonnaise and your choice of fries or onion rings • 10.00
Teriyaki Chicken Sandwich • Marinated grilled chicken breast served on a
hoagie roll with grilled pineapple and onion. Glazed with our own pineapple
teriyaki sauce, and served with your choice of fries or onion rings. • 9.00

Appetizers
Asian Noodle Cakes – Green onion and yakisoba noodle cakes topped with pan seared tenderloin
medallions and a Hunan orange sauce. – 12.00
Shrimp Cocktail – Peppercorn and garlic prawns served chilled with a spicy horseradish cocktail
sauce and celery. – 11.00
Fried Ravioli – Fresh pasta sheets filled with a three cheese Italian filling and served with marinara
sauce and Parmesan cheese. – 9.00
Potstickers – Steamed dumplings with a variety of fillings and sauces. Ask your server for tonight’s
selection. – Market Price
Winter Beet – Mixed greens tossed in fruit vinaigrette and topped with wine poached pears, orange
marinated beets, goat cheese and spiced nuts. – 10.00
Shrimp Louie – Butterleaf lettuce and Romaine hearts topped with roma tomatoes, hard boiled egg,
celery and prawns. Topped with Russian dressing. –12.00
Caesar – Romaine hearts, croutons, Parmesan cheese and tossed with a caesar dressing.
Garnished with anchovies and black pepper. – 9.00
Include grilled chicken – 4.00 or broiled Gaucho steak – 7.00
Garden – Mixed greens, seasonal vegetables, croutons and your choice of dressing. – 6.00

Dinner Entrees
All entrees are served with a choice of rice or potato and fresh seasonal vegetable,
with the exception of Chicken Mole, Seared Scallops, and Lasagna.

12oz. Rib-eye – Double R Ranch rib eye steak crusted with a five peppercorn mélange and grilled to
your liking. – 26.00
Filet Mignon – Charbroiled 8 oz. center cut Double R Ranch tenderloin steak stuffed with blue
cheese, and served with a rich demi glace. – 31.00
Steak Frites – Enjoy our 12 oz. ribeye served French-Bistro style with our homemade French fried
potatoes and fresh seasonal vegetables. – 23.00
Tournedos Martini – Broiled Double R shoulder tender served on baguette slices with vodka
espagnole, vermouth béchamel and Spanish queen olives. – 22.00
10 oz. Bone-In Pork Chop – Frenched pork chop grilled and stuffed with spiced apple chutney and
glazed with apple brandy sauce. – 21.00
8 oz. Halibut Loin Steak – Wild Alaskan halibut crusted with hazelnuts and grilled medium rare. –
Market Price
8 oz. Tuna Steak – Yellow fin tuna grilled medium rare and topped with a mango salsa. – 25.00
Portabella Napoleon – A stack of grilled eggplant, roasted red peppers, fire-roasted roma tomatoes
and marinated grilled portabella mushroom. – 16.00
Chicken Mole`– Tender chicken breast and thigh roasted in a traditional mole`, served over a bed of
white rice. – 18.00
Pan Seared Scallops – All natural sea scallops seared in a sweet and sour plum sauce, served on a
Sesame yakisoba noodle cake. – 22.00
Lasagna- Fresh pasta sheets layered with plum tomato marinara, ricotta and mozzarella cheese and
your choice of Italian sausage or vegetarian style with spinach & mushroom filling, served with a
garlic butter baguette. – 18.00

Lighter Fare
All served with our own homemade French fries.
Charbroiled Hamburger – 1/3 lb Northwest Double R Ranch ground chuck, served on a whole wheat bun with lettuce,
tomato, onion and pickles. – 10.00 •Add bacon 1.50 •Cheese or grilled onions – 1.00
Chicken Teriyaki Sandwich – Marinated grilled chicken breast on a hoagie roll with a grilled pineapple and onions,
served with pineapple teriyaki dipping sauce. – 10.00
Chicken Fritters and Chips –Tenderloin fritters, served with tangy B.B.Q. sauce. – 9.00

Rupert's Lunch

Served 11:00 – 3:00
All sandwiches served with your choice of French fries or
onion rings, or a fresh side salad (add $1.00)
Charbroiled Hamburger
1/3 lb. patty of Northwest Double R Ranch ground chuck . Served on a
whole wheat bun with lettuce, tomato, onion and pickles. 8.00
Add bacon • 1.50 Add Blue cheese, Provolone, Cheddar, Swiss,
Monterey Jack, grilled onions, or sautéed mushrooms • 1.00
Reuben
Our own corned and roasted beef with melted Gruyere cheese and
Lighter lunch menu available 3-5pm daily
sauerkraut on marbled rye bread. Grilled with Russian dressing. 10.00
Ham & Brie
Ham, Brie cheese, and pesto mayo all together on sourdough bread,
(either grilled or cold) for one of the truly great sandwiches. 10.00
Grilled Veggie Sandwich
Slices of tomato, mushrooms, spinach and Brie all grilled together and
served on wheat bread. 9.00
Teriyaki Chicken
Marinated, grilled chicken breast, onion and pineapple served on a
toasted French roll with our pineapple teriyaki glaze. 9.00
Chicken Fritters and Chips
Chicken tenderloin fritters, served with a tangy BBQ sauce. 9.00
Grilled BMSTB
Crispy slices of apple wood smoked bacon, grilled tomato, mushrooms,
fresh spinach and Brie cheese on toasted wheat bread with our very tasty
pesto mayonnaise. 10.00
Fish Tacos
Two corn tortillas layered with grilled cod, fire roasted salsa, fresh cilantro
and lime sour cream with Monterey jack cheese, and served with pinto
beans. 11.00
Check out today’s fresh selection of home made desserts!
Chef Salad - Ham, turkey, Monterey jack, Cheddar, hard boiled egg,
tomato, and carrots on a bed of romaine lettuce with your choice of
dressing. 10.00
Nicoise- Grilled tuna, boiled potatoes, green beans, hard boiled egg,
tomato, Nicoise olives, and oregano vinaigrette on a bed of fresh mixed
greens. 12.00
Yakisoba-
Soy tossed yakisoba noodles, Napa slaw, red bell pepper,
pickled ginger, and grilled prawns. 12.00
Buffalo Chicken Salad - Crispy chicken fritters tossed in spicy
buffalo wing sauce. Served on romaine hearts with celery, carrot, blue
cheese crumbles and blue cheese dressing. 9.00
Caesar – Tossed romaine hearts, croutons, Parmesan cheese and
Caesar dressing. Topped with anchovies and cracked black pepper.
Small 5.00 • Large 7.00 • Add grilled chicken 4.00 • Prawns 6.50
Garden Salad - Mixed greens, seasonal vegetables, croutons and
choice of dressing. Small 4.00 • Large 6.00
• Add grilled chicken 4.00 • Prawns 6.50
Sides
Bowl of Soup- 5.00
Cup of Soup- 3.00
Fries- 3.00
Onion Rings- 4.00
Split plate with sides- 3.00
Garlic bread- 3.00
Evening Rise bread- 3.00

Breakfast at Rupert's

Three Egg Omelets – ‘Build your own’ with any three of these items: ham, bacon,
sausage, chorizo, Cheddar, jack, Swiss, mushrooms, onions, peppers, spinach, tomatoes,
potatoes, or salsa.
Served with breakfast potatoes and toast – 8.00 • Each additional item 75 ¢
Two Egg Breakfast – any style with your choice of ham, bacon, sausage patty, or
chorizo. Served with breakfast potatoes and toast – 8.25
Charbroiled 6oz. Rib-eye Steak – Double R Ranch’s delicious Northwestern beef.
Grilled to your liking and served with two eggs any style, breakfast potatoes and
toast – 15.00
French Toast - French bread slices dipped in a vanilla egg batter, grilled until
golden brown and dusted with powdered sugar. Served with maple syrup and whipped
butter – 7.50
Add ham, bacon or sausage patty – 3.25
Buttermilk Pancakes – Homemade with four grains and buttermilk batter. Served with
maple syrup and whipped butter.
Short stack – 5.00 • Haystack – 8.00
Add blueberries – 2.00 • 3.00. Add ham, bacon, or sausage patty – 3.25
Eggs Benedict – Toasted English muffin with poached eggs, Canadian Bacon, and
topped with our very own hollandaise sauce. Served with breakfast potatoes. – 11.00
Huevos Rancheros – Two corn tortillas layered with beans, queso blanco, poached
eggs and Chef’s family’s own special ranchero sauce. Served with breakfast
potatoes. – 11.00
Smothered Potatoes - Idaho’s best breakfast potatoes smothered with ham, bacon,
onions, peppers and mushrooms. Topped with two eggs any style, salsa and melted
Eggs Florentine – A variation on a classic. Toasted English muffin, poached
eggs with fresh spinach on slices of tomato topped with hollandaise. Served
with our own breakfast potatoes. – 11.00
Rupert’s McMuffin – Toasted English muffin topped with your choice of ham, bacon,
or patty sausage with scrambled eggs and Cheddar cheese. Served with breakfast
potatoes. – 7.00
cheddar cheese. – 9.00 Add a half order to your other favorite breakfast: – 5.00
Baker’s Basket - Assortment of muffins, pastries, or quick breads. Served with fresh
fruit. Small – 4.00 • Large – 7.00
Sides
One egg any style -1.50 • Two - 2.50
Ham, bacon, chorizo or sausage patties - 3.25
Yogurt and granola - 6.00
Breakfast potatoes - 4.00
Fresh fruit - regular 3.50 / large - 5.00
English muffin, toast- 2.00
Muffin, scone or pastry - 3.00
Coffees & teas - 2.00
Fresh squeezed orange juice - regular 3.00 • large 6.00
Split plate with sides - 3.00
nimal origin, including beef, fish,
poultry, and seafood, reduces the risk of food borne illness
Seniors’ Breakfast – One egg any style with choice of bacon or sausage, toast and
potatoes. – 5.25
Irish Oatmeal – Served piping hot with brown sugar and raisins. – 6.00

New Fall menus at Rupert’s
Chef Christopher has launched Rupert’s new fall menus! Sharing favorite flavors is really the best part of restauranting, and Chef and crew have spent the last few weeks evaluating some heartier and warmer menu items that fit our current temperatures. The new menus feature Eggs Benedict for breakfast every day! Also a new Huevos Rancheros dish that features Chef’s family’s ranchero sauce which is really special. For lunch you can order what we have voted as one of the top three sandwiches of all time: The Grilled Ham and Brie cheese sandwich with pesto mayo. Oh my. Or some fish tacos that are just delicious. And for dinner, you will see a few more fishes on: Hazelnut encrusted Halibut, Yellow Fin with a delicious mango salsa, as well as our nightly fresh fish specials. A new Chicken Mole, a Winter Beet salad; lots of opportunities for you to taste!

On Sundays we have been running a Southern Fried Chicken special with mashed potatoes, and chicken gravy. One of those truly classic Sunday comfort dishes that you can mark your week by.

Thanksgiving is around the corner and we will be open for Breakfast, lunch, and dinner and will be featuring a delicious Turkey Dinner with all of the trimmings as one of our dinner specials starting at 1pm. We are already taking reservations so please call and get on the list. We even have a leftovers-to-go box on the menu for turkey the next day!

At our weekly staff, we were trying to figure out what we need to do to create more breakfast business. As if Eggs Benedict (with real hollandaise sauce isn’t enough), and the topic of parking came up. We have been concentrating on making your breakfast experiences quick and tasty, we know the view is fabu, so among other possibilities, we investigated parking. There have been challenges this summer during construction. That is certain. But since then, the upper lot has been graded, the parking along Lake street has opened back up after the construction materials were parked there, and altogether it looks as though we have about 75 slots behind the hotel and in the upper deck and another 25 along Lake street (if we park diagonally along the fence). All of it is an easy walk across the lot to the restaurant. If you have someone that has some challenges, please feel free to use the hotel entrance where our ramp is before parking. While it isn’t perfect, we do have quite a lot available, and I don’t think that folks realize how convenient the Lake Street parking is.

Thanks for all of your comments regarding your experiences with Rupert’s, our food, our service and how you feel about Jack Russell Terriers. While many of you thought them high strung and yippy, some felt that they were just the cutest, smartest, creatures. Some of you weighed in on your dogs’ attributes vs Jack Russells, and we did get a couple of recommendations on how to best barbecue them. But with all of the difference of opinion regarding dogs, the overwhelming response to our restaurant was positive. Thank you.
Let us know how we are doing. We realize that we will never be all things to all people, but we also know what we think tastes good, and what proper service is. The team that we are lucky enough to have at Rupert’s is dedicated to providing a great experience. From Chef to Georgina and her desserts, the line guys & gals (Peter, Chai, Jacob, Brian, Casey, MJ, Kim, Gabe, Kevin…) and the floor staff (which includes the only licensed Morel Mushroom Guy in the state of Idaho: Kristina, Lexie, Adam, Chris, Jim, Taran, Kara, Chris, JW, Kristen, Rebecca, Emily…) we are in this because we want to be.
Thank you for coming in!

Ruperteers in the news!

The best part of a restaurant is the crew. And Rupert’s is no exception. It’s the crew that creates the dishes, serves them, and brings to life the whole experience of going out. When you read the local paper in a community our size, chances are good that you will recognize a neighbor’s name or a friend or two, or that person that you were behind in line at Paul’s the other day. In the hopes of you getting to know us, we will try to make a note of each of our teammates (or as Mickey would have it ‘Ruperteers’) when they make the local news – in the good columns. If you know of somebody’s achievements that need to be listed on our Blog, please email the information to us at johnwood@hotelmccall.com.

In last week’s paper, Emily Mulnick our assistant baker/host/busser rated some good ink with an assist for the first goal in their jamboree match against Lewiston.

In this week’s paper, Emily again makes the grade with both an assist for goal as well as a solo effort in their win against Payette, and for the closing goal against Bonner’s Ferry.

Also in this week’s paper, Jace (aka Skittles) Bowling, new kitchen prepster for Rupert’s, is featured on the front page of the sports section as number 13, deftly dribbling the ball away from her opponent.

Way to kick some ball!

Brunch isn't just for Sundays anymore-

It might be the altitude, the pine scented breeze, or simply the many activities available, but sleeping in and late breakfasts on weekends seems to be a very popular sport in McCall. As always, Rupert's is here with an answer for those looking for an egg or two after noon - we are offering our menu brunch on both Saturdays and Sundays now. So come on in and have a burger or a bit of breakfast until 3 on both Saturday and Sunday.

• Breakfast, 7 days a week 7 am
• Lunch, Monday - Friday 11am - 5
• Dinner nightly 5 - 9 (9:30 Friday and Saturdays)
• And now Brunch, Saturday and Sunday 11 - 3

Treat yourself to a little brunch outdoors on our patio - just off of the lake!

A Bouquet of Bassoons

12 bassoonists 44 friends, 3 courses all together for one night of great fun! I'm not sure when the last time that you saw 12 bassoons in one spot, but Rupert's enjoyed Ron Klimko's McCall Bassoon Band during a wonderfully fun Friday evening on the patio.

The program was varied between classics and more contemporary pieces, and the dinner was reported "excellent" Lots of smiles, and notes below middle C. It's not often that the Bass clef gets to be the star of the show!

Players from McCall, Riggins, and the rest of the western hemisphere (you try getting together 12 bassoonists) joined together for Friday night's dinner concert, and Saturday's concert in Depot Park.

If you would like to be added to Rupert's special events list, please email John Wood at johnwood@hotelmccall.com and we will keep you in the know for upcoming cool stuff at Rupert's.

The Legend Begins

All legends have a beginning. Rupert's at the Hotel opened the doors on June 1st, 2007. Owned by the Carey family, Rupert's is operated by the team of Chef Christopher Bradbeer and General Manager John Wood. On those occasions when John or Chef aren't around, you can find Kristina Reeves or Lexie Davis holding the reigns out front and Gabe Giles as Chef's sous in the back of the house. Of course, Rupert is often somewhere in the mix.

What kind of restaurant is Rupert's?
"It's a scratch restaurant!" according to Chef Chris. "We make all of our soups, stocks, salad dressings - roast our own turkey for sandwiches, and (co-owner) Georgina makes all of our desserts." With the exception of the onion rings and chicken fritters, everything is created from raw ingredients. That means bringing in the veal bones from the butcher and roasting them off in the oven with their next stop in the stock pot reducing down the goodness for several hours. Salad dressings start as buttermilk, chipotle, salt & pepper or quality olive oils, herbs, and seasonings. And the French Fries - they start as Idaho potatoes. "We cut them, blanch them in the deep fryer, and then chill them to wait for your order, when we drop them in the fryer again. A little salt and that's it. And the oil is all transfat free."

"Northwest Cuisine?" answers GM, John Wood. "We really have been looking for the best word/phrase to describe the style of our food. This last week we have been running a Kobe beef top sirloin served with soba noodles alongside baby bok choy. Or you can enjoy a really nice piece of tuna broiled in a banana leaf, and served with an Achiote sauce that chef has been working with. I guess that kind of derails the 'Northwest' moniker." Standards like filet mignon, rib eyes, handbreaded (of course) long line cod for fish and chips, a really good BLT at lunch. "We designed the menu to showcase some of our favorites and are relying on quality ingredients to build quality dishes. If you order the Shrimp Po' Boy for lunch, you taste the shrimp! It's not all about the breading."

Your favorite dish?
"I think the Eggs Payette off of the breakfast menu" according to John. "I'm trying to talk Chef into offering that dish all day long. Of course, I have to have just one of our pancakes nearly every day about 10:30 ish. No butter or syrup. They are that good!"

"Tonight's special- or the Cubano sandwich at lunch. Best sandwich in town!" is Chef's answer. The menus at Rupert's were designed as a starting point. "We really didn't know what kind of talent we were going to be able to attract, so started out with this size of menu by design, and will grow with our special board."

Who is this Rupert anyway?
"Rupert was the mascot for Lewis and Clark's Corps of Discovery," or "the first culinary astrodoggie that NASA used in developing food for the Apollo program" or "the first Jack Russell Terrier to join both Julia Child and Graham Kerr on their television cooking programs..."

Legends can be elusive like that. Come down and visit the team at Rupert's to hear your own version and to have some real good scratch cooking in a beautiful room overlooking Payette Lake.