Yesterday we went to the 3rd Annual Marsing (ID) Chamber of Commerce Wine & Art in the Park (Wine and Art in the Park).
There were other things beside wine. Good food, for one. And food venders with their products. Their balsamic is but one. And it is delicious. Look at, Celia’s Gourmet Foods, where you can get some really fantastic balsamic vinegars, including a Blackberry Ginger Balsamic that I am using on a Slow Cooked Pork Roast as we speak! Yes, I know. This is not exactly an Idaho product. Close. Bend, Oregon is where it is from, but they do have retailers here in the Boise vicinity. Check their link in the sidebar or above.
Three out of many varieties. They even have hot and super spicy for the brave at heart. I can imagine the Mango Balsamic with Salmon.
Here is some information from Dennis and Lorna La Celle, the Idaho contacts.
Our Balsamic Vinegar supplier began their artisan vinegar company in 1889. Located in the Modena area of Italy surrounded by rural farmlands. Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes. They are ideal for the high sugar content required for production. These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar. As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process.
Our Balsamic Vinegars are a true artisan quality product from centuries old recipes with no added sugars or starches…We are very proud to be pioneering these products in the wonderful town of Bend located in the high desert area of Central Oregon.
In Idaho, find them at Celia’s Gourmet Foods, Dennis & Lorna La Celle, Nampa, Idaho (208) 571-1485 or mamacelias@yahoo.com. They are also on FaceBook as Mamacelias.
And here is an awesome dinner that we made to rty out the Blackberry-Ginger Balsamic.
Stewed Vegetables
with
blackberry ginger balsamic reduction
Steamed Purple Asparagus
Miners Lettuce Salad with Yellow Tomatoes and Basil Threads
Fresh Corn
![Spinach and Pear Salad Chocolate Vinaigrette 2015 Tranche Rose [15]](https://boisefoodieguild.blog/wp-content/uploads/2017/02/14feb2017_1_buzz-valentines_spinach-pear_choc-vinaigrette.jpg?w=524&h=349)
Boise Foodie Guild 