Chinook at Coeur d’Alene Casino Reopens with New Name, Menu and Chef

Grand Opening is set for Wednesday, Nov. 11
WORLEY, Idaho (November 11, 2020)­— Coeur d’Alene Casino Resort Hotel is reopening its signature “upper casual” restaurant with an updated name, a revamped menu with a new cocktail program, and a new chef at the helm. Local culinary legend and former casino executive chef, Adam Hegsted returns for the reopening of Chinook crafted by Chef Adam Hegsted. The grand opening is set for Wednesday, Nov. 11.
“We can’t thank the team enough for putting so much thought and effort into every detail of this update,” said Chuck Spahn, Food and Beverage Director at Coeur d’Alene Casino. “Having Adam back on board is an honor and we are excited to have our guests experience the new Chinook.”
Chef Adam Hegsted is known regionally and nationally for his elevated yet approachable style and award-winning Eat Good Group of restaurants, bakery and catering. He served as executive chef at Coeur d’Alene Casino from 2008 to 2013 prior to creating his restaurant group.
“This team really left a mark on me during my time at the property, I jumped at the opportunity to come back,” said Hegsted. “Having the chance to re-envision Chinook and really take apart the menu and evaluate each piece has been a labor of love, we are excited for people to experience it.”
During his time as executive chef at Coeur d’Alene Casino, Hegsted was named Innovator of the Year by the National Cattlemen’s Beef Association and United Fresh. He was also invited to cook at the James Beard House and StarChefs Congress in New York, honors bestowed only to select chefs in the nation.
Hegsted rejoined many of his old teammates earlier this year to reimagine Chinook’s menu and beverage program. The menu’s update puts a focus on ingredients that are available locally and seasonally and melds with dishes that have remained the stars at Chinook creating a new thumbprint for the restaurant.
“We went through every item, evaluating each piece from the quality of the item itself to the cooking technique and how it was handled,” said Hegsted. “Using classic techniques and this thumbprint we’ve created a delicious, approachable food and drink service in an amazing setting overlooking the beautiful landscape of the Inland Northwest.”
The new menu will put a greater emphasis on the previously underutilized wood-fired oven adding items like scallops, lobster and pork chops cooked over mesquite coals in a cast iron skillet. Guests will find some unique combinations like peanut butter stuffed jalapeno poppers and roasted brie mushrooms on this season’s menu.
Those familiar with Chinook’s menu will see some new takes on old favorites in addition to new salads, local Columbia River steelhead and some new steak dishes. The menu was completely rethought even down to the bread starter as fresh asiago-pepper biscuits will be baked immediately before service and served with a huckleberry-honey butter. Guests can expect to see seasonal changes on the menu every four to six weeks.
“Our goal with Chinook was to try to make all of our food, drinks and service very approachable and relaxed with the refinement in the details,” said Hegsted. “One thing that remains on the menu untouched is the nitrogen ice cream – it’s a crowd favorite and something that we absolutely had to keep.”
The cocktail program was also refreshed with Hegsted adding about 10 craft cocktails. Classics like the Manhattan, martini and gin and tonic have been updated while new creations like the Cacti Grande made with Blanco tequila, aged tequila, lemon, lime juice and frothy egg white served over ice and the Prairie Fizzle with Gin, which features lime juice, lemon juice, cream, elderflower water, a touch of sugar and soda have been added.
“Some are classics that have been updated a little and some are brand new but rooted in traditional techniques. As with the food menu, we’ve done our best to keep the favorites on the menu, while adding some seasonally, more modern inspired cocktails,” said Hegsted.
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About Coeur d’Alene Casino Resort Hotel
Since 1993, the Coeur d’Alene Tribe has operated the Coeur d’Alene Casino Resort Hotel, located where sky greets Mt. Tch’mutpkwe, source of the St. Joe River, 25 miles from Coeur d’Alene, Idaho. The casino resort is among the largest employers in North Idaho employing between 850-1,100 depending on the season and contributing more than $33.3 million to education in the region since it opened. Additionally, millions more have gone in support of a wide range of public projects, emergency relief, charities and programs in the Pacific Northwest. The property features 300 rooms and suites, seven distinct restaurants and lounges, 100,000 square feet of gaming space offering more than 1,300 video gaming machines, high stakes bingo and off-track betting, a 15,000 square foot luxury spa voted 1st for “Resort Spas that deliver the Ahh Factor” by (2012), and Circling Raven Golf Club, an 18-hole, par 72 course acclaimed as a “Top 100” course by every major golf publication in the U.S. LIKE Coeur d’Alene Casino on Facebook and Instagram or follow us on Twitter. For more information about Coeur d’Alene Casino, visit