Wow! Such a great evening having some outstanding wines and an outstanding dinner prepared by Chef Richard Langston, a James Beard Award Nominee! A total of 7 courses and 7 wines. This superb restaurant is located at 808 W Fort St, Boise, ID 83702, (208) 472-1463. It might be a good idea to call for reservations. We had a Dover Sole dish that was absolutely wonderful. So I asked the question, “What is the difference between Dover Sole and Flounder?” The answer is here from Chef Richard and from E-How.
Sole and flounder are both types of flatfish, and because the texture is similar, they are considered interchangeable in recipes. However, they are two separate species with slightly different looks and tastes.
Species
Sole is a type of flatfish. Dover sole, the most common type, is a member of the Soleidae family. Flounder is also a type of flatfish categorized under Heterosomata.
Features
Both fish are flat, with both eyes on one side of their face so they can hide on the ocean floor and watch for prey. While both are oval in shape, flounder is more rounded.
Here is what we had and the wines that went with each course. Thanks to Cafe Vicino for such a great evening and to Chef Richard and his Staff for great service. It was good to see “old” friends again. Enjoy these photos! Left-Click any of the photos to see them enlarged.
This is what we had to eat and drink over the next 4 1/2 hours!
Robin getting ready to sample some superb wines from Italy.
James Beard Award Nominee and super Chef, Chef Richard Langston, our Host.
Chris Zimmerman, the Wine Host and great Commentator.
The opener –
(parmesan crisps)
served with
Bisol Jeip Prosecco
sliced prosciutto, mortadella, spec, soppressata, rosemary-sea salt focaccia
served with the plate above.
Fruity and bone dry. Goes great and calls out for salami.
sole in sweet and sour sauce
The wine served with the sole.
In Italy, no wine is served without food. These vines are located 1000 feet above sea level in volcanic soils; oyster shell. We asked for a little parmesan and this seemed to help the wine. This will go great with asparagus.
local greens, tomatoes, carrots in a vinaigrette Raisins and onions
Very good salad.
A good Tuscan from the west central coast. Went very well with vinegar in the salad.
stuffed quail, Amarone riotto
This was superb! The risotto was cooked in red wine.
Went superbly with the quail and risotto. From Verona, “Valley of many Cellars”. Superb, full bodied red wine at 15% alcohol.
wild boar with rosemary and juniper, currant sauce, zucchini
Great pairing with the Montalcino wine.
Great paring with the boar. Great Tuscan wine. Produced on 6 acres and 1000 bottles a year. We bought a bottle. (We’ll worry about our meds next month!)
chocolate-coffee Amaretti terrine, fresh local strawberries
The best I can say about this is, “Is there any more? I want more!”
From the Piedmont region. This is described as “A rainbow in your mouth.” Yes, it is well worth getting some. We did.
Such a grand night! Such a grand meal and wines. If you are in Boise, be sure to try this superb restaurant. One of the better ones in Boise and deserves the 5-Star rating I gave it. Superb! It would give the now defunct Andrae’s a run for their money. Cheers!
Zucchini Pancakes and Eggplant Pizza For Dinner
28 Monday Jul 2014
Posted in Basil, Boise Farmers Market, Buy Idaho, Captain's Shack, Dinner With Robin, Eggplant, Italian Food, Local Farmers Markets, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Pizza, Purple Sage Farms, Recipe By: Robin Young, Recipes, Rice Family Farms, Special Dinners, Vegetables, Vegetarian Foods, What's For Dinner?, Zebra Tomatoes, Zucchini
Wow! This was really a great change and it was Good! Take a look.
Zucchini Pancakes
Sliced Garden Fresh Green Zebra Tomatoes
Housemade Limoncello
Here is the recipe for the Zucchini Pancakes. Another tasty way to use up all of those zucchini you either have now or will shortly. They could make a great party appetizer/finger food treat if you eat them cold with a dipping sauce. Then there is the Eggplant Pizza. Here is a recipe that is close, Eggplant Pizza, but we altered it. Instead of using a tomato sauce, we used fresh sliced Roma tomatoes. And for the cheese we used Burrata and some Feta. I sauteed the eggplant on one side, turned it and placed the tomato slice(s) on the eggplant, then the cheese and fresh basil. When the eggplant was browned, I placed a lid on the pan and let the cheese melt. These were really yummy!
The zucchini, eggplant, onions and Roma tomatoes all came from the Boise Farmers Market. The basil and the green Zebra tomato came from our garden. Cheers!
From Cast Iron to French Cuisine
24 Thursday Jul 2014
There was some very interesting information delivered today from some of my food groups. One such piece of info was on how to clean a cast iron skillet. Watch this short video on Cleaning Cast Iron. Other articles on cast iron include such things as identifying old cast iron pans, reconditioning cast iron and seasoning cast iron. Good information to keep in your library. I have been using the same three cast iron skillets for over 30 years. And I have a camp cast iron pot that I have had for every bit of that long. All are in good condition – like new! (And yes, that is Robin and I in 1984!)
The other great piece of information, and great reading, comes from the Huffington Post and can be found at 17 Food Reasons The French Are Better At Life. And from that article,
Between their rich buttery sauces and the artistry they’ve brought to pastry, it’s easy to understand why French food has long been the envy of the world. But it’s not just the food they make that’s so special, it’s the way they think about their cuisine. In our food-forward minds, this means that the French are winning at life. Here are the 17 reasons why — though we’re sure we could have come up with 100.
And another little interesting tid-bit of information from the same article, particularly if you like butter,
Butter is more important than water.
That’s the secret to fine French cuisine. Their sauces are based on butter. Their pastries are layered with butter. But, it’s all with good reason, because some of the finest butter in the world is made in France. Particularly, the butter made in the Normandy region, which is bright yellow thanks to their fine dairy cows. And, guys, the butter is almost always salted, the way butter is supposed to be.
So there you have it. Two really interesting pieces of information and ones that you may want to keep. Enjoy! And remember, l’heure du gouter, any hour is the “hour to taste” as this translation says. Cheers!
The “Buzz” Remodel and Italian Wine Night
09 Wednesday Jul 2014
Tags
Yes! Yea! Hallelujah! (Cristi looks like she is ready for the completion!) The remodel at The Buzz is complete and it looks awesome! New floors! New seating arrangement! New wine area! And a brand new Growler station! Bring your growler ….. Fill it up! Bring in your favorite stein or mug and Tommy will keep it for you on a display shelf for your use when you come in. Novel idea for this area.
But before we look at the new Buzz through the camera lens, lets look at the July Wine Club, Italian Wines. These wine dinners are a full 5 course dinner and 5 or 6 wines. All for $20 a plate! Look at what you get for that, not counting of course, the awesome friends and company. Left-Click any of these photos to see them enlarged. Cheers!
The announcement!
![Mushroom Parmesan Risotto Cakes ( I really enjoyed these, but a light sauce may have been a great addition.) 2010 Mandarossa Fiano 13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]](https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1b_the-buzz-italian-wines_appetizer_mush-parm-rissoto-cakes.jpg?w=524&h=348)
(I really enjoyed these, but a light sauce may have been a great addition.
2010 Mandrarossa Fiano
13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]
![Piedmont Autumn Soup (Super good!) 2011 Piemonte Barera 13.5% alc. general appeal was good. a strong Barbera. $15 [15]](https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1c_the-buzz-italian-wines_piedmont-atumn-soup_good.jpg?w=524&h=348)
(Super good! A little dab of fresh pesto in the soup would be good.)
2011 Piemonte Barbera
13.5% alc. general appeal was good. a strong Barbera. $15 [15]
![Abruzzo Salad 2011 Niro Pecorino 13% alc. good match with is delightful and refreshing salad. $19 [17]](https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1d_the-buzz-italian-wines_abruzo-salad_good.jpg?w=524&h=348)
2011 Niro Pecorino
13% alc. good match with is delightful and refreshing salad. $19 [17]
![Agnolotti Piemontesi Allo Stufato 2011 Badiola Toscana 13% alc. a wonderful paring with this entree. $18 [19]](https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1e_the-buzz-italian-wines_agnolotti-piedmontesi-allo-stufato.jpg?w=524&h=348)
2011 Badiola Toscana
13% alc. a wonderful paring with this entree. a super Cab and Sangiovese blend $18 [19]
![Pistachio Chocolate Cannoli 2012 Mandrarossa Nero D'avola 13.5% alc. super good Tuscan wine. loved it. can't get a better score. $12 [20]](https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1f_the-buzz-italian-wines_pistachio-choc-canoli.jpg?w=524&h=348)
2012 Mandrarossa Nero D’avola
13.5% alc. super good Tuscan wine. loved it. can’t get a better score. $12 [20]
Ed and Mary enjoying the new look at The Buzz.
Now look at the New Buzz! Great atmosphere. Love the new look.
The new sign on the building by the entrance. There is also a very bright red and green sign on State Street.
The beer steins we have on “The Shelf”.
One of the beers on tap and ready for your growler or stein.
The new Growler Fill Station and location of the wines. Just inside the State Street door and to the right.
The new look just inside the State Street door. Wide open spaces! Great shiny floor. Bright and colorful. You did a great job, Cristi and Tommy. And I know Austin and Bailey helped.
BBQ and Beer
08 Tuesday Jul 2014
Tags
bbq beef, bbq chicken, bbq seafood, bbq veggies, Beer, grilling
From one of my many reference blogs, in this case Serious Eats (the photo here is from Serious Eats), I received this very interesting article on BBQ Beer Pairing, among other things such as the right beer with burgers, it is suggested too try “… Black IPAs to try: Firestone Walker Wookey Jack, Deschutes Hop in the Dark
Smoked porters to try: 8 Wired The Big Smoke, Stone Smoked Porter (for a more subtly smoky experience)
Porters to try: Deschutes Black Butte Porter, Nøgne-Ø Porter, Great Lakes Edmund Fitzgerald Porter.”
With chicken, they suggest “… Amber/brown German lagers to try: Ayinger Altbairisch Dunkel, Paulaner Oktoberfest Märzen, Heater Allen Coastal Lager (if you’re on the West Coast)
Blonde bières de garde to try: Brasserie St. Sylvestre 3 Monts, Saint Germain Page 24 Réserve Hildegarde Blond
Helles lagers to try: Weihenstephan Original Premium, New Belgium Summer Helles, Ballast Point Longfin Lager.”
The list goes on and the suggestions, too. Beers to go with sausages, steaks, grilled seafood, grilled veggies and then a suggestion, “If You Had To Pick Just One”. It is a good article and a great reference. Good luck and Happy Grilling! Cheers! And here is your chance – Try to stick with your local beers. Many cities now, including Boise, have some really awesome micro breweries and Boise even has, I think, the nations first nano brewery.
A Night In Shangri-La
02 Wednesday Jul 2014
The Shangri-La Tea Room and Cafe, that is! Good music with the Fleet Street Klezmer Band and Dancing by the Cecilia Rinn Starbelly Dancers. And then, there is always the awesomely different food served up. Vegetarian at that. But delicious. Easily a 4-Star, if not higher, out of 5-Stars restaurant. Don’t wrinkle up your nose at the thought of a vegan dinner. This is really superior. We’ll be back! Enjoy these photos of the evening and Left-Click any of them to see enlarged. Cheers!
They do have other things besides tea. Yes, they have a fairly good selection of beer and wine.
But with close to 100 different teas to select from, you should find one you like.
And some of the teas you can steep right at your table. This is a Tea Flower.
A wonderful Coconut Soup to start things off. And housemade, as is most of their salad, sandwich, soup and dessert selections.
How about this Mock Tuna sandwich? This is absolutely delicious and one reason I keep going back.
Or this Mock Tuna and Crackers appetizer.
Or maybe you would like this Veggie Burger made with goat cheese, mango and peach salsa, spring greens, walnuts and portobello mushrooms. This is almost better than the Mock Tuna.
How about the Veggie Burger Salad?
Then for dessert a delicious Blueberry Lemon Muffin Cookie.
This Power Pudding is to die for!! It’s like eating a chocolate mousse mixed with nice, creamy butter.
After eating all of these goodies, one must have entertainment.
Body art on one of the dancers!
Fleet Street Klezmer Band. Victoria Kostenko on the violin. Shlomo Kostenko vocals and bass fiddle and Mathew Voorhees on the accordion.
The Cecilia Rinn Starbelly Dancers performed.
Some the excellent dancers.
Even the guys get to dance!!!
Boise Foodie Guild 