Such a good time here. Good breakfast and wonderful rooms. We were lucky enough to make reservations – Thousand Springs BNB and Feathered Winds Wine – and be there for their monthly wine dinner. This particular dinner featured wines from south of the equator. Good and interesting food paring with the wines. Great time talking to the folks at our table and at other tables. Enjoy these photos and Left-Click to see them enlarged. If you go to Thousand Springs BNB, let them know you saw this blog post. Cheers!
The kitchen.
Colome Torrontes and Crois Tannat wines.
pared with
Colome Torrontes Wine (Argentina)
pared with
Oyster Bay Sauvignon Blanc (New Zealand)
The grilled lemon – peel and all – was delicious grilled like this.
And as a note – This Icelandic lamb was awesome. It melted in your mouth!
pared with
Jacob’s Creek Moscato (Australia)
Other wines served with dinner were: Shingleback Black Bubbles (Australia), Jacob’s Creek Sweet Red (Australia), Massimo Malbec (Argentina) and 2012 Santa Rita Cabernet (Chile). Then the next morning, we had breakfast – no wine, although we could have had some.
Chocolate and Raisin Muffin
Mixed Fruit
Coffee, Juice and water
Olivin – Olive Oil and Vinegar Bar
20 Friday Mar 2015
Tags
balsamic vinegar, Boise, Napa Valley Olive Oil Company, olive oil, Olive Oil & Vinegar Taproom, Olivin
I remember the last time I was able to taste good balsamic vinegar. I was in “Little Italy” in San Francisco. And the last time I could try a good olive oil, I was in Sacramento, at Corti Brothers, and in Napa at the Napa Valley Olive Oil Company. Now we have Olivin in Boise, at Olivin – Olive Oil & Vinegar Taproom, 218 N 9th Street, Boise, ID 83702, where you can sample both olive oils and different balsamic vinegars – the best of both worlds. A wide variety of herbal infused olive oils and balsamic vinegars are available to sample. They will offer recipes for enjoying their products. Here is an excerpt from their website.
Olivin, a play on the words Olive Oil and Vinegar, is a unique specialty store located in beautiful downtown Boise. Olivin Olive Oil and Vinegar Taproom allows the customer to taste the high quality extra virgin olive oils and vinegars before purchasing. There are over 30 olive oils and vinegars offered to taste for free!
Owner, Joyce Renoff became passionate about the business when she retired after a 40 year career in real estate. Joyce wanted to try something fun so she started working in an olive oil and vinegar taproom in Annapolis, Maryland. She fell in love immediately with the store and found her passion!
The idea of Olivin came about after visiting her daughter in Boise. Joyce adored the city of Boise and the people of Idaho. Joyce quickly realized that an olive oil and vinegar taproom would be a perfect fit for the people of Boise who are dedicated to their health.
Here are some photos of our visit. Enjoy! Let them know you heard about them on this blog.
This is what they are all about.
Here is how you get to sample some different olive oils. These “tanks” are located throughout the store.
A closer look at the sample tanks.
The balsamic can be tasted in a similar fashion.
We bought a bottle of olive oil and of balsamic.
Valentines Dinner – Chicken Marsala With Mushrooms
15 Sunday Feb 2015
Posted in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian
Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.
on a bed of
housemade angel hair pasta
Steamed Green Beans
dinner was served with a
2008 Frescobaldi Chianti Rufina
Tom’s Cove Clam Chowder
20 Sunday Dec 2009
Posted in 5-Stars, Captain's Shack, Clams, Classics, Food Prep, Main Dish, Recipe: Bob and Robin Young, Things To Do
Tags
I had someone asking me about Clam Chowder. Well, here is an awesome recipe for it, straight from New Jersey and the Cape May area.
Recipe Source: Tom’s Cove, New Jersey
Serves: 8
Ingredients:
4 Bacon slices, diced
3½ c Tomatoes, fresh and chopped
2 doz Clams, fresh and with juice
1½ t Thyme, dried
Parsley, chopped
1 c Onion, diced fine
5 c Hot water
3 c Potatoes, diced
Salt and pepper to taste
Directions:
In a soup pot, fry bacon until crisp and golden. Sauté onion and 1 t thyme in bacon pot until onion is tender. Add potatoes, tomatoes, water and salt and pepper. Cover pot and simmer until potatoes are tender, but not mushy. Shuck and cut clams into pieces, reserving juices. Add to the pot with the juice. Add parsley and another ½ t thyme. Simmer to taste. Cool and re-heat for better chowder.
Here is the Direct Link to the chowder. Enjoy!
Boise Foodie Guild 