WORLEY, ID – Coeur d’Alene Casino Resort Hotel has launched a new dry-aged beef program at its Chinook Steak, Seafood and Pasta restaurant. Chinook’s new unit dry-ages beef for durations of three weeks or longer. The process creates a nutty, concentrated, savory transformation by controlling the beef’s environment through temperature, humidity, and airflow. Once the beef has been aged, it is finished over fire, a signature dining experience.
“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 a dry-aging program is expected to broaden dining appeal at Coeur d’Alene Casino Resort Hotel, offering an additional option for guests visiting the property, including those playing at Circling Raven Golf Club, as well as diners seeking a regional culinary destination.
