Many years ago, when I enthusiastically chased calories, carbs and cholesterol, The Chef’s Hut was a common workday lunch stop for a fellow reporter and me.
Boise was smaller. Restaurant choices were simpler. And lurking inexplicably in the middle of a business park near Bishop Kelly High — as it still does today — was a ravenous young man’s private oasis.
Corky, the hash slinger at the time, kept prices crazy-low. Plates piled insanely high. The menu was a list of greasy-spoon breakfasts and gut-bomb lunches…