Coeur d’Alene Casino Resort Hotel is nothing if not innovative, constantly adding new, cutting-edge amenities to delight guests. The newly announced program to dry-age beef at its Chinook Steak, Seafood and Pasta Restaurant is the latest example of this commitment to inspire guests. Given traveling golfers’ desire for first-class meals to complement award-winning golf at the property’s Circling Raven Golf Club, guests are winning on and off the course.
Chinook’s new unit dry-ages beef for durations of three weeks or longer. This creates a nutty, concentrated, savory transformation by controlling the beef’s environment through temperature, humidity, and airflow. Once the beef has been expertly aged, it is finished over fire, a signature dining experience unlike any other in the region.
“The Chinook Dry-Aged Steak Program requires time, precision, and patience,” said Alex Santos-Cucalon, Executive Chef, Coeur d’Alene Casino Resort Hotel. “These principles align with those of the Coeur d’Alene Tribe, aging beef the same way the land teaches – slowly, intentionally, respectfully.”
Adding the dry-aging program gives beef lovers a reason to visit Coeur d’Alene Casino. Golfers to complement a round at Circling Raven with an exquisite post-round dinner. Culinary aficionados to pin the casino as a stop on any Inland Northwest dining itinerary.
The Chinook Reserve dry-aged steaks are now available, prepared to gratify people who enjoy premium dining experiences.
For more information or to book a Chinook reservation, visit https://www.cdacasino.com/dining/chinook/.
