Here comes the salmon! Copper River salmon notes the start of the wild salmon season. “Barb Knivila – Copper River signals the start of the fresh wild salmon season. Keep your eyes peeled for wild king and wild sockeye out of Bristol Bay and other west coast fisheries!” Copper River salmon is just such a succulent type of salmon. Sweet. Not at all “fishy”. Very red meat. Great for steaming …. especially packet steaming. Add a little lime, lemon, French tarragon, sea salt and fresh Tellicherry pepper and you’ve got an awesome dinner. Better yet, let the fish marinate in this citrus over night in the refrigerator. Then add a little riesling wine for the fish to steam in. Yummers!
Just in time for the holiday season quickly approaching. Celebrations of the World was the theme of the November Wine Club Dinner at the Buzz. We had dishes with a Spanish, German, Basque, African, Italian and the Netherlands influence. It was an exciting evening, full of information and tradition. Great job, Cristi! My only criticism of the dinner is the Swedish Meatballs could have had a little more of the sauce on it. The meat was a little dry, although the flavor was still there. A little more sauce – An easy fix. Here are some photos from the evening. The wine rating is  maximum points. Cheers! and see you at the next event. Thank you Paul Colwell for the wines, Peggy and Austin for being our Servers and Tommy for your support “behind the scenes”. An 800 calorie meal.
Cristi always opens the evening with usually two wines that she labels “Cristi’s Choice”. These were two really good wines.
2012 Zolo Torrentes from Mendoza, Argentina. A really nice white wine and well worth the $15 price. 
2011 Arenal Vina Paralillo Cabernet Sauvignon from Chile. Again, well worth the $14 price. 
Robin and I went down to the Basque Block in Boise at noon to eat at Bar Gernika and to see the well that was found at the Basque Hotel. We had a wonderful meal of
tender slices of roasted leg of lamb on a fresh roll with a light lamb sauce for dipping
tender cubes of leg of lamb with potatoes, onions and green peppers in sauce
Basque Style Rice Pudding
sweet rice pudding served chilled with a sprinkle of cinnamon
half cola and half red wine served over ice
Union Jack IPA
Thank you Jeff for being the perfect host and “guide” through the menu. Your suggestions were superb.
A wonderful lamb stew!!
At the Basque Hotel in Boise, they were repairing and replacing the old porch. When they removed the wood planking, an old well was found. Time to excavate. Here are some of the artifacts that have been found so far.
This is the well that they found. They have already excavated six feet in depth. It is great that the public is allowed and encouraged to go and see the process. The Basque Hotel is located in the Basque Block in Boise. And, Boise has the largest Basque population in the United States.
Here are some artifacts they located.
We were reading the July 20 issue of the Boise Weekly, and found this exciting article by Guy Hand on, Exploring the Evolution of Basque Cuisine, Going beyond pintxos and chorizos. Here is an excerpt. Click on the hot link for the full article. It is worth your time and it is interesting. And while you are at it, remember to create a garden – any size – to fulfill your need for fresh, wholesome local vegetables!
As the class watched, one chef, dressed in his crisp chef’s whites, broke open a lobster with his bare hands; another drizzled a long stream of grassy, high-end olive oil into a bright green parsley sauce; another sauteed mussels with string beans; and a fourth, speaking through an interpreter, explained the steps required to assemble a warm clam cocktail.
Gloria Totoricaguena stood to the side smiling. Through a week-long series of classes, wine tastings and dinners, she was trying to bust a few myths about the food of her ancestral home: the Basque Country of Spain.
“What the typical non-Basque person in the American West thinks of as Basque food–barbecued lamb, bean soup, chorizos in a hotdog bun–is not typical in the homeland,” she said.
Speaking of keeping it local, Sustainable Community Connections is hosting its inaugural 20X20 fund-raising event, which offers 20 local courses for $20.Guy Hand, a friend of ours, a local NPR celebrity and a locovore, does a great job in discussing and describing the Basque cuisine. Here we get a little more insight to the cultural foods. Boise has the largest concentration of Basque in the USA. Just thought you’d like to know that. Read the article. It is good.
And while we are on the subject of locovore – we were? – here is an interesting article in the July 20 issue of the Boise Weekly again. The article is by Tara Morgan. It can be found by Clicking This Link.
Speaking of keeping it local, Sustainable Community Connections is hosting its inaugural 20X20 fund-raising event, which offers 20 local courses for $20.
The event will go down at Red Feather Lounge on Sunday, Aug. 21, and feature 10 different tasting-size portions of local grub served up with 10 beer/cocktail pairings. Red Feather will shut its doors to the public for the event, which is limited to 120 attendees.
The 20X20 program encourages Boise residents “to build a strong local, living economy in Idaho” by pledging to purchase 20 percent of their goods and services from locally owned and independently operated businesses, ensure that 20 percent of the food they consume is produced locally, invest 20 percent of their assets in local banks or credit unions, ride their bikes 20 percent more and reduce electricity and water usage by 20 percent.
Robin and I already have our tickets. You can get them at eventbee.com, if there are any still available, or for info, visit sccidaho.org.