Brunch Again at Parma Ridge Winery

29 Sunday Nov 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chowder, Garlic, Greens, Idaho Wine, Parma Ridge Winery, Parma Ridge Winery Bistro, Photos By: Bob Young, Restaurant Reviews, Salad, Snake River AVA Sojourn, What's For Dinner?, Wine and Food, Wines - Idaho

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brunch, clam chowder, truffle fries

This is such a treat – even driving all the way from Boise to Parma! Superb food by Chef Storm. And wonderful artwork on the walls by Artist Stephanie. Such talents and such nice people. The food is delicious and servings are quite adequate, even to the point of being large. The Storm’s Deluxe Burger is superb and almost worth the drive just for the burger! The House Salad is exceptional with those pears! We started here for a good and substantial meal before our sojourn through the Snake River AVA and 5 wineries on Black Saturday. I want to say that Parma Ridge is probably the first winery in the Snake River AVA that has open seating brunch. Bitner Vineyards has, at times, cheese plates and other meals. Great to see the bistro type winery restaurant. Parma Ridge Bistro – that’s my name, not theirs – is every bit a 5-Star establishment. Just look at what we had.

Part of the Snake River AVA from Parma Ridge Winery tasting room. Beautiful!

Part of the Snake River AVA from Parma Ridge Winery tasting and dining room. Beautiful! Don’t forget to Left-Click on any of these photos to see them enlarged.

The Tasting Bar. The artwork on the wall is all by Stephanie.

More artwork by Stephanie Hodge. It is for sale if you wish. Contact Stephanie at the winery.

Table menus and wine for our cellar.

Wonderful House Salad

The Clam Chowder is superb, although a little salty. I'd still get it again.

The Creamy Northwest Clam Chowder is superb, although a little salty. I’d still get it again. Many clams and good broth.

Parma Ridge Burger. I'd drive all the way from Boise for one of these! Probably the Best Burger around! Aoli Fries and Black Truffle Oil Dipping Sauce.

Storm’s Deluxe Burger. I’d drive all the way from Boise for one of these! (Yes, it is that good!) Probably the Best Burger around! Rosemary Truffle Fries with Mesquite Aloli Dipping Sauce. A house specialty. Gotta be!

Fine Steaks at Ruth’s Chris in Boise

20 Friday Nov 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Caesar Salad, Chicken, Creamed Spinach, Dinner at Ruth's Chris, Dinner With Robin, Food Photos, Greens, Idaho Chicken, Idaho Potatoes, Photos, Photos By: Bob Young, Potatoes, Restaurant Reviews, Ruth's Chris Steak House, Salad, Spinach, What's For Dinner?, Wines - French

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#RuthsChris
Ah yes! Once again a really good steak dinner at Ruth’s Chris. Good chicken also. Good service. Polite service. Great food. One of the better restaurants in Boise that ranks a definite 5-Star rating. Kids are welcome, but you also need deep pockets. Happy Hour from 4 – 6 with specials at that time only. Here are some photos of our visit and hopefully you will get an idea of the superb food. Cheers. Here is a link to Ruth’s Chris Steak House, their Menu and their Happy Hour Menu.

Robin is checking the extensive wine selection.

The wine we had with our dinner. Went very well with everything we had.

Caesar Salad
fresh crisp romaine tossed with romano cheese and a creamy Caesar dressing. shaved parmesan cheese and black pepper

Ruth's Chris is known for their steaks and here is why. Robin had this. Too big. Brought some home.

Filet
the most tender cut of corn-fed Midwestern beef

Ruth’s Chris is known for their steaks and here is why. Robin had this. Large servings. Brought some home.

Stuffed Chicken Breast
oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter

I had the chicken. Again, large serving. Brought some home.

Creamed Spinach

Good side dish served family style. Delicious.

Au Gratin Potatoes

was really good, too.

Chocolate Sin Cake

There’s a reason they call this Chocolate Sin Cake!

A Good Night at the Boise Fry Company

18 Wednesday Nov 2015

Posted by Bob and Robin in 4-Stars, Beef, Beer and Ale, Beer and Food, Boise Adventures, Boise Restaurants, Burger and Brew, Comfort Food, Cooking Styles, Dinner With Robin, Idaho Beef, Idaho Breweries, Idaho Buffalo, Idaho Potatoes, Idaho Wine, Idaho's Bounty, Photos By: Bob Young, Potatoes, Restaurant Reviews, What's For Dinner?

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Boise Fry Co, buffalo burgers, vegan burgers

The really are a lot – many, many, many – places to get some burgers and fries – didn’t Charlie Pride sing a song about that? – in Boise, but the Boise Fry Company – Burgers On The Side is by far one of the better places. Fries from russets, golds, lauras, yams, sweet, purple, Okinawa potatoes and Brussels sprouts. And the side burgers from beef, bison (the best ones!) and vegan. Craft beer, local wines and house made sodas are also in the offering. And the kids are welcome, too! The one we went to is on 204 North Capitol Blvd (where Cafe de Paris used to be). (208) 949-7523. Easily a 4-Star eatery. Here are some photos from our visit.

A spacious dining area. Tables and chair or couches.

A spacious dining area. Tables and chairs or couches.

The ordering area and more seating.

Artwork on the wall.

A wide variety of fry dips and salts are available. Help yourself.

Buffalo Burger with Classic Topping (garlic aioli, spring mix, red onion, pickles, tomato) Russet Fries for Two

Bison Burger with Classic Topping
bacon plus garlic aioli, spring mix, red onion, pickles, tomato
Russet Fries for Two
IPA for Two

Pictured are three fry toppings: Blueberry, House Made Fry Sauce and Garlic Sauce. We liked the Blueberry the best but all were good.

It was a good night!

It is interesting to see that they use all “… natural, local and whenever possible, organic products.” The prep work for making their fries takes up to 5 steps and they are then fried in GMO free sunflower oil, which is then recycled to be used in cars. The bison is “… local, natural, grass-fed … We use free-range, grass-fed beef.” Depending on what you are looking for, this might just be the burger and fry place for you. We’ll go back.

Oktoberfest At Capitol Cellars

08 Thursday Oct 2015

Posted by Bob and Robin in 5-Stars, Anthropology of Food, Boise Adventures, Boise Restaurants, Brats, Buy Idaho, Cabbage, Capitol Cellars, Chef David Shipley, Classic Cuisines, Dinner at Capitol Cellars, Dinner With Friends, Dinner With Robin, Ethnic Foods, German Food, Herbs, Ice Cream, Idaho Chefs, Idaho Pork, Local Harvests, Party Time, Photos By: Bob Young, Pork, Restaurants, Restaurants To Try, Special Dinners, What's For Dinner?, Wine and Food, Wine Dinners at Capitol Cellars, Wines - German

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jagerschnitzel, prosit, prost

What a wonderful dinner at Capitol Cellars in Boise to celebrate Oktoberfest!! Every bit a 5-Star dinner and celebration! We made some new friends as we sat at a table for 6. And that really added to the enjoyment of the evening. Sharing food comments. Wine comments. Beer comments. Logan Smyser and Exec Chef Dave Shipley did another wonderful job. Logan pouring and Chef Dave and his crew in the kitchen. From their website,

Capitol Cellars, LLC is a throwback to old world ideals and a different, slower way of living. To us, the kitchen is a holy place and meals are about enjoying the food as well as the camaraderie around the table. Adjusting our menu to suit the seasons, we follow nature and how its bounty is intended. This ensures the culinary creations you order and we prepare are made with the freshest and most flavorful ingredients.

The menu and wine/beer list for our dinner.

Exec Chef Dave Shipley and Logan Smyser

Exec Chef Dave Shipley and his kitchen crew! Thanks! Great job.

Logan serves the beer, in this case a Hofbrau Oktoberfest. Great with our dinner. The slightly sweet component went very well with Bison Bratwurst.

Logan serves the beer, in this case a Hofbrau Oktoberfest. Great with our dinner. The slightly sweet component went very well with Bison Brätwurst, see below.

New friends at our table.

Warm German Potato Salad
with
Yukon gold potato, onion, chive, parsley and apple cider vinegar
2014 P.J. Valekenberg Pinot Blanc

Bison Bratwurst with braised red cabbage, all blue potato puree, mustard cream sauce, garlic hips

Bison Brätwurst
with
braised red cabbage, all blue potato puree, mustard cream sauce
Hofbrau Oktoberfest

“A bratwurst (German: [ˈbʁaːtvʊɐ̯st], also known as a brat in American English, is a sausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, modern Germans associate it with the German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.” [Wikipedia]

Jagerschnitzel breaded Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard 2012 Pfluger St Laurent

Jägerschnitzel
with
breaded (Panco) Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard and garlic chips
2012 Pfluger Pinot St Laurent

In my opinion, this was the best wine of the evening! Fruity with cherries. Slightly hot with higher alcohol. Very smooth. The red wine mushroom sauce was superb!

Apple Kuchen traditional apple cake, nutmeg ice cream (awesome), oat crumble 2014 Dr Loosen Blue Slate Riesling

Apple Kuchen (Apfelkuchen)
traditional apple cake, nutmeg ice cream (awesome), oat crumble
2014 Dr Loosen Blue Slate Riesling
green apple and pink grapefruit

This was a super dessert.

Have a great Oktoberfest! Prosit! ( “may it be for (you)”, “may it benefit (you)”)

Birthday Dinner at Alavita in Boise

18 Friday Sep 2015

Posted by Bob and Robin in 4-Stars, Alavita, Arugula, Birthdays, Boise Adventures, Boise Restaurants, Buy Idaho, Chevre, Classic Cuisines, Cocktails, Comfort Food, Cooking Styles, Cream Sauces, Dessert, Dinner At Alavita, Dinner For Robin, Dinner Reviews with Robin, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Green Salad, Homemade Pasta, Idaho's Bounty, Lobster, Locavore, Main Dish, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Seafood, Shell Fish, Special Dinners, Things To Do, Vegetables, What's For Dinner?, Wine and Food, Wines - Italian

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Alavita. Italian food, feta cheese, Heirloom Beets, Italian restaurant

September 17th will always be a special day – It is Robin’s Birthday. This year we celebrated the 43rd anniversary of her 29th birthday at Alavita, a good Italian restaurant. Actually a solid 4-Star Italian restaurant. On their webpage, they say, “ALAVITA is all about fresh pasta and local ingredients—from Agnolotti to Tortellini to Garganelli, Linguini to Pappardelle—created freshly every day. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one) ÀLAVITA is a great place for celebrating life with good friends and family alike.
What we believe: great food need not be too convoluted or overwrought, but rather fresh, uncomplicated, relatable and well executed in order to get out of the way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover food, friends, wine, and creative libations, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (Our big brother concept located next door by same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.’” And they adhere to these words, rigorously. Enjoy these photos of our visit. We will return.

Robin enjoys her Birthday Dinner!

We have known Kerry, the Floor Manager, for many years – we go back to the Andrae days – and it is good to “find” her again.

The open kitchen area.

How about a

Barrel Aged ÀLAVITA
Crater Lake gin + St. Germain + sweet vermouth + bitters (aged for six weeks in charred oak bourbon barrels). Salute To Life!

Yummers, but drink it slow!

A good white wine goes with seafood.

Alois Lageder Riff Pinot Grigio (12.5%)… Veneto, Italy

Potato, Leek and Fennel Soup

Robin had this really very good soup as an appetizer.

I had a very good –

Heirloom Beet Salad
rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

Tuxedo’ Linguine {gf}... squid ink & orange zest infused linguine, ÀLAVITA clam sauce, chili flake & Manila clams

Tuxedo Linguine
squid ink and orange zest infused linguine, ÀLAVITA clam sauce, chili flake and Manila clams

Robin had this and the clams were so very fresh – gout la mer!

Black Ravioli... stuffed with West coast lobster & fontina, butter poached shrimp & lemon-fennel-thyme infused local Cloverleaf cream sauce

Black Ravioli
stuffed with West coast lobster and fontina, butter poached shrimp and lemon-fennel-thyme infused local Cloverleaf cream sauce

I had this and basically, I would get it agin. But I did not get much lobster flavor.

Robin’s Birthday Cake. Kerry had this done for her.

ÀLAVITA Tiramisu
espresso lady fingers, Grand Marnier and orange zest

I finished with a

Dark Chocolate Mousse
hazelnut cream + crushed vanilla-maple spiced hazelnuts

Sinful!

Great Visit to Capitol Cellars

26 Wednesday Aug 2015

Posted by Bob and Robin in 4-Stars, Beef, Boise Adventures, Capitol Cellars, Dinner With Friends, Dinner With Robin, Food Photos, Idaho Beef, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Potatoes, Idaho Wine, Lamb, Photos By: Bob Young, Seafood, Shell Fish, Shrimp, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho, Wines - Washington

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Capitol Cellars, lamb, seafood, shrimp

Really a good visit tonight to the newly opened – March 2015 – of Capitol Cellars at 5th and Main Streets in Boise in the Belgravia Building. (There is also an AirBNB in the building, Belgravia AirBNB.) The ambiance is like entering a “wine cave”. Dim lights; cool air and wonderful Waite Staff. In certain sections of the restaurant, it is like sitting in a wine cellar – because you really are! I have placed a permanent link in the sidebar of this blog so you can contact them, make reservations or check their manu. Definitely a 4-Star (out of 5-Stars) restaurant. My only comments about the food is that the risotto seemed to be a little gummy – undercooked. The crispy fries were not really as crispy as I had expected. I expected more of a twice fried Belgium style potato. Here are some photos from our visit. Enjoy! It is great to see that they use Idaho products and produce as much as possible. This would be a great Date Night restaurant or Special Occasion.

The entrance at 5th and Main in the Belgrade Building.

The entrance at 5th and Main in the Belgravia Building.

Part of the main dining room.

The wine cellar.

Wine cellar ambiance.

Shoup Pernod Shrimp
garlic, shallot, basil, Pernod cream sauce

Cheese plate
specialty artisan and local cheeses, fruit, spiced nuts, port-fig jam, imported olives, baguette & crackers

Borah Burger
Idaho Kobe beef, fresh mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli, brioche bun

Risotto

The Senator’s Prime Rib
Idaho-northwest raised beef, Idaho bake potato, warm horseradish sauce, au jus

Pete’s Idaho Lamb Shank
Lava Lake Lamb. goat cheese polenta, seasonal vegetable, natural jus

Logan Smyser, Director of Operations, shows us how to use a sabre to remove the top of a champagne bottle.

“State and Lemp” – Awesome

17 Friday Jul 2015

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Anniversary, Appetizers, Apricots, Beets, Boise Adventures, Boise Restaurants, Bread, Buy Idaho, Carrots, Celebrations, Chardonnay, Classic Cuisines, Dinner Reviews with Robin, Dinner With Robin, Food Photos, Friends, Heirloom Carrots, Heirloom Squash, Idaho Greens, Idaho Potatoes, Local Harvests, Local Markets, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

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State and Lemp

I could, and probably should, fill up this page with the word awesome, but that would be boring! If you are in Boise and have been here for awhile, do you remember Andrae’s? That definitely was a 5-Star restaurant. And so is State and Lemp. It is every bit as good as Andrea’s was; If not better. But I can only give 5-Stars and State and Lemp earned every one of those stars. From the local art on the wall, as pictured here, to the outstanding service. Also outstanding was the plating of the different food offerings. We eat with our eyes first, and as you will see, the presentations were super good! The seating is limited to about 28 people, so call for a reservation. We did like the way they have the tables set, it gave us time to chat with our table “neighbors”. Here are some photos from the evening. Enjoy! We will return for another special celebration, whatever that may be!

Robin at our seating.

The seating arrangements.

The menu and our place card. Yes, it is that formal!

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their farmer suppliers, check their web site.

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their local farmer suppliers, check their web site.

Sardine
with
Micro Greens and Flowers

Strawberry & Cucumber Scallop. Cilantro. Shiso Patrick Bottex – “La Cueille” Gamay / Poulsard

Strawberry and Cucumber
Scallop. Cilantro. Shiso
Patrick Bottex – “La Cueille” Gamay / Poulsard

Summer Squash & Fava Beans Black Cod. Sea Beans Nasturtium Taft Street – Chardonnay

Summer Squash and Fava Beans
Black Cod. Sea Beans. Nasturtium
Taft Street Chardonnay

Carrot & Apricot Goat. Sesame. Fried Rice Maxime Magnon – “La Démarrante” Carignan / Cinsault

Carrot and Apricot
Goat. Sesame. Fried Rice
Maxime Magnon – “La Démarrante” Carignan/Cinsault

Intermezzo – Huckleberry Sorbet

Beets & New Potato
Pork. Gooseberry. Sorrel
Domaine Gayda – “Flying Solo” Grenache/Syrah

Currants & Cherry Ginger Ale. Vanilla Cream. Mochi Taylor Fladgate – “LBV” Port

Currants and Cherry
Ginger Ale. Vanilla Cream. Mochi
Taylor Fladgate – “LBV” Port

Those little ginger ale “balloons” just “popped” flavor in your mouth. I intentionally did not pick a “favorite” dish – they were all superior. The wines also were paired perfectly. Here is a little more about State and Lemp from their web site.

In our effort to showcase local and regional farmers, ranchers, and artisans we have utilized the following…
Purple Sage Farms /purplesagefarms.com – Waterwheel Gardens /waterwheelgardens.com – Rice Family Farms / ricefamilyfarms.com – Sweet Valley Organics / sweetvalleyorganics.com – Peaceful Belly / peacefulbelly.com – Dawson Taylor Coffee Roasters / dawsontaylor.com – Malheur River Meats / malheurrivermeats.com – Ohana Farm Inc. Frostenson Farms – Acme Bread Co. – Double R Honey Farm – Cloverleaf Creamery …. Ownership and management will maintain a constant presence on the floor as we interact with guests to ensure an unforgettable experience. We provide continuing education and training for all team members in order to better enable them as they assist guests with decisions. Additionally, we seek to advance all team members and enable their growth as hospitality professionals.

Good Visit to Pho Nouveau in Boise

17 Wednesday Jun 2015

Posted by Bob and Robin in 5-Stars, Asian Food, Beef, Beer and Food, Bistro, Boise Adventures, Chicken, Classic Cuisines, Classic Sauces, Coconut Milk, Comfort Food, Cooking Styles, Dinner Reviews with Robin, Dinner With Friends, Food Photos, Grilling, Hard To Find Foods, Herbs and Spices, Main Dish, Oriental Food, Party Time, Pho Nouveau, Photos By: Bob Young, Pork, Restaurant Reviews, Salads, Salmon, Seafood, Shell Fish, Shrimp, Vegetables, Vietnamese Food, What's For Dinner?

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Pho, Pho Nouveau, Vietnamese food, Vietnamese restaurant, Vietnamese spring rolls

We had a great experience and meal last night at the Vietnamese restaurant, Pho Nouveau, 780 W Idaho Street, Boise; (208) 367-1111 and they do take reservations. Really a superb meal. Good to meet our friend, Patty Dorr there and to have a meal with her. Good ambiance in the restaurant; good service without being “pushy”. Here is their website. Just Click This Link. There are downloadable menus on their website for you to printout or just look at. You will get a good idea of what they offer. Weather permitting, they do have a patio for your use. The parking garage is right across the street. Here is what we had and it was all good. Cheers! We will return to Pho Nouveau! On TripAdvisor I rated this restaurant 5-Stars. Which was the best appetizer or entree? Actually, they were all good – I would have any of them again!

A very good Vietnamese beer. Light and refreshing on a hot summer day. Goes great with the meal. They also carry Ravenswood wine.

Crispy Spring Rolls These are the classic, deep fried Vietnamese spring roll filled with ground pork, carrots, onions, cellophane noodles.

Crispy Spring Rolls
These are the classic, deep fried Vietnamese spring rolls filled with ground pork, carrots, onions, cellophane noodles. Wrap in a lettuce leaf and herbs and dip in the non-spicy Vietnamese dipping sauce that is served with it.

Fresh Summer Roll
Soft rice paper wrapped with your choice of pork and shrimp, grilled salmon, grilled pork or shrimp, onion and bean sprouts. Wrap in a lettuce leaf, bean sprouts and herbs. Served with a peanut dipping sauce that is very good.

Sizzling Saigon Crepe Oversized crisxpy crepe made with coconut milk, tumeric and rice flour, filled with chicken, shrimp, onion and bean sprouts. Wrap in lettuce and herbs. A non-spicy Vietnamese dipping sauce is available.

Sizzling Saigon Crepe
Oversized crispy crepe made with coconut milk, tumeric and rice flour, filled with chicken, shrimp, onion and bean sprouts. Wrap in lettuce and herbs. A non-spicy Vietnamese dipping sauce is served with it.

Beef Pho
The traditional Vietnamese beef soup. This soup was not salty and the beef was done perfectly. The herbs and spices were served separately so you can add as much as you like. This is a huge serving and probably could serve two or more.

Grilled Chicken and Shripm Boneless chicken breasts and shrimps marinated in lemongrass, white wine and hoisin sauce. Served with steamed jasmine rice and cucumber salad.

Grilled Chicken and Shrimp
Boneless chicken breasts and shrimps marinated in lemongrass, white wine and hoisin sauce. Served with steamed jasmine rice and cucumber salad. A sweet/sour sauce is served with it.

Grilled Pork and Crispy Spring Roll on Rice Noodles Spft rice vermicelli noodles, skewered grilled pork and crispy spring rolls. Served with shredded lettuce, beansprouts and cilantro. A sweet/sour dipping sauce is served with it.

Grilled Pork and Crispy Spring Roll on Rice Noodles
Soft rice vermicelli noodles, skewered grilled pork and crispy spring rolls. Served with shredded lettuce, beansprouts and cilantro. A sweet/sour dipping sauce is served with it.

Fire Pie Pizza at Houston Winery

07 Sunday Jun 2015

Posted by Bob and Robin in 5-Stars, Baking, Basil, Boise Adventures, Buy Idaho, Chardonnay, Cheese, Classic Cuisines, Comfort Food, Cooking Styles, Dinner With Robin, Dinner With The Winemaker, Healthy Eating, Heirloom Tomatoes, Herbs, Herbs and Spices, Housemade Pie Crust, Idaho Chefs, Idaho Wine, Idaho's Bounty, Italian Food, Local Harvests, Locavore, Main Dish, Merlot, Organic Foods, Party Time, Photos By: Bob Young, Release Parties, Smoking and Grilling, Special Events, Special Information, Spice Blends, Tomatoes, Vegetables, What's For Dinner?, Wine and Food, Wine Tasting, Wines - Idaho

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Basil Pizza, fire pie pizza, Fresh Margarita Pizza, Houston Wine, Houston Winery, release party

Such a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!

Firepiepizza Banner

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables. Jamie Martin tends the oven.

Pizza making

An extremely hot oven completely designed and built by Jamie Martin.

Pizza is ready!

More orders are coming in!

Margherita Pizza ! Add a glass of Houston Wine and Yummers!

Fresh Pepperoni and Sausage Pizza. I need more wine!

Robin discusses wine.

Gregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members, all enjoy the pizza and the wine.

There was a great crowd at this release party.

More fire baked pizza, please!

Boise Farmers Market Expands Program

23 Saturday May 2015

Posted by Bob and Robin in Boise Adventures, Boise Farmers Market, Buy Idaho, Comfort Food, Food, Food Carts or Trucks, Green Beans, Green Peas, Greens, Healthy Eating, Heirloom Carrots, Heirloom Squash, Heirloom Tomatoes, Herbs and Spices, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Next Generation produce, Onion, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Special Events, Special Information, Spinach, Spring Greens, Spring Plants, Spring Vegies, Traditional Food, True Roots Produce, Watercress, What's For Dinner?

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Boise Farmers Market, Mobile Market, Next Generation produce, Purple Sage Farms, spring vegetables, True Roots produce

The BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”

The schedule of where the produce trailer will be.

As this poster says, “The Boise Farmers Market and the Boise Parks and Recreation are bringing fresh local produce to your neighborhood this summer! Shop for Fresh-From-The-Farm fruits and vegetables while your kids play in the park. The Mobile Market accepts SNAP benefits. For more information, please contact Janie Burns at (208) 863-6947 or at info@boisefarmersmarket.com.” You can also check the website at The Boise Farmers Market.

The Mobile Market

Map of the service and schedule for the Mobile Market.

Boise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!

Hopefully, some of these produce vendors will have some of their produce on the Mobile Market. I know you will be able to purchase fresh, farm eggs from Meadowlark Farms. And maybe bakery items in the future.