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Category Archives: Brocolli

Smoked Venison

03 Sunday Jan 2021

Posted by Bob and Robin in 5-Stars, Brocolli, Cabbage, Classic Cuisines, Crab, Photos By: Bob Young, Traeger Scout, Venison, What's For Dinner?

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Tags

Venison


Eric, daughter Marnies friend, received a Trager Scout Smoker for Christmas. This venison roast was the Maiden Voyage for the smoker. It was awesome! And with the venison, we had Steamed Cabbage in Apple Juice with Apples. Crab Puffs and Steamed Brocolli. What a great New Years Day treat. Super job, Eric, thank-you.

Venison Roast just coming off the Traeger

Venison plated.

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Wonderful Brunch at Parma Ridge Vineyards Bistro

11 Sunday Dec 2016

Posted by Bob and Robin in 5-Stars, Alaskan Salmon, Appetizers, Beef, Beer and Ale, Beer and Food, Bistro, Bistro - Parma Ridge Winery, Breakfast With Robin, Brocolli, Brunch, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chef Storm Hodge, Chowder, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Family, Food Photos, Grilled Vegetables, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, What's For Dinner?

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Parma Ridge Bistro, Parma Ridge Restaurant, Parma Ridge Winery


"Foggy Vineyard"

“Foggy Vineyard“

 

I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.

Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.

Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.

Carpese Bites

Caprice Bites
Fresh Baked Baguette with Roma Tomatoes, Italian Basil, Buffalo Mozzarella and Balsamic Reduction $5.95

 

Walnut Crusted Warm Brie

Walnut Crusted Warm Brie
with
Grand Marnier Brown Butter, Honey and a Balsamic Glaze $6.95

 

Cream of Mushroom

Cream of Mushroom Soup (Vegetarian) $4.95 cup, $6.95 bowl
(They also offer an awesome Creamy Northwest Clam Chowder Same prices as Mushroom Soup)

 

Brunch Burger – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries

Brunch Burger
Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries $9.95

 

Storm’s Famous Salmon - $16.95 Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus Storm's Homemade Grilled Bread

Storm’s Famous Salmon
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied today by Grilled Broccolini Storm’s Homemade Grilled Bread $16.95

 

And to finish dinner - wonderful chocolates!

And to finish dinner – wonderful chocolates!

2015 Storm Red – Blend of Cabernet Sauvignon, Malbec and Carmenere (Wine Club Members Only) went extremely well with the salmon, burger and cheeses

2015 Parma Ridge Vineyards Storm Red
Blend of Cabernet Sauvignon, Malbec and Carmenere
(Wine Club Members Only)
went extremely well with the salmon, burger and cheeses
(I’m rating this [19] out of [20]. Almost as good as the 2014 Parma Ridge Vineyards Estate Grown Syrah …. almost!)

 

 

5-Hour Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravy

5-Hour Roasted Duck
Creamed Spinach with Grand Marnier
Cream Baked Sweet Potato with Duck Gravy

 

 

And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.

 

 

The cherry, cranberry, rosemary sauce for the duck.

The cherry, cranberry, rosemary sauce for the duck.


I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!

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Visiting The Melting Pot

04 Thursday Aug 2016

Posted by Bob and Robin in 4-Stars, Atlantic Salmon, Boise Adventures, Brocolli, Buy Idaho, Cheese, Cooking Styles, Dinner at The Melting Pot, Dinner With Robin, Eggs, Fondue, Green Salad, Idaho Greens, Photos, Photos By: Bob Young, Ravenswood Winery Zinfandel, Restaurant Reviews, Restaurants, Salads, Salmon, Seafood, Special Dinners, What's For Dinner?

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Atlantic Salmon, Fondue, salmon


03Aug2016_1_Melting-Pot_SignVisit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!

Window sign at 6th and Main Streets in Boise.

Window sign at 6th and Main Streets in Boise.

Main bar. A large variety of beer and wine.

Main bar. A large varity of beer and wine.

I you wish in season, a nice patio.

I you wish in season, a nice patio.

A 2013 Ravenswood Zen of Zine for us!

A 2013 Ravenswood Zen of Zin for us!

And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don't really call it a Caesar Salad. (That was the Waiters words.

APPLE BACON SPINACH
Fresh spinach, crimini mushrooms, sliced egg, spicy pecans, Granny Smith apples and apple bacon vinaigrette
Gluten Free 5.75

And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don’t really call it a Caesar Salad. (Those were the Waiters words.) The above salad was delicious!

CLASSIC ALPINE - rich, sweet-yet-earthy Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95

CLASSIC ALPINE FONDUE
rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg

Gluten Free $8.95

Stirring the Classic Alpine Fondue

Stirring the Classic Alpine Fondue

Classic Alpine Fondue

Classic Alpine Fondue

Hmmm. It was good!

Hmmm. It was good!

Salmon

ATLANTIC SALMON FILET
potato, mushroom and brioccoli

21.50

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Clearwater Canyon Cellars Wine Dinner at Richard’s Vicino’s

10 Friday Jun 2016

Posted by Bob and Robin in Boise Farmers Market, Boise Food Adventures, Boise Restaurants, Brocolli, Caviar, Chef Richard Langston, Clearwater Canyon Cellars, Dinner With Friends, Dinner With Robin, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Pork, Idaho Sturgeon, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Markets, Party Time, Photos By: Bob Young, What's For Dinner?

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Vicinos_LogoA really great wine dinner at Richard’s Vicino’s with Winemaker Coco Umiker from Clearwater Canyon Cellars. Superb wines and an awesome dinner that was perfectly paired with the wines. These dinners always create a fantastic dinner atmosphere and we got to meet new friends, too! Below are some photos of the evening and also the menu that Chef Richard Langston created for our enjoyment. And as a note: Chef Richard uses local produce and products whenever possible. Tonight’s dinner is an example of that philosophy.

The Menu for the evening and the wines that were paired with dinner.

The Menu for the evening and the wines that were paired with dinner.

Chef Richard Langston

Chef Richard Langston

Coco Umiker, Winemaker at Clearwater Canyon Cellars

Coco Umiker, Winemaker at Clearwater Canyon Cellars

Smoked Idaho Sturgeon lemon gastrique, Idaho cariar cream 2015 "Lochsa" Umiker Vineyard, Lewis-Clark Valley

Smoked Idaho Sturgeon
lemon gastrique, Idaho caviar cream

2015 “Lochsa”, Umiker Vineyard, Lewis-Clark Valley

Local Greens La Quercia coppa Local Cherries with Goat Cheese Dressing 2014 Merlot, Lewis-Clark Valley

Local Greens
La Quercia coppa
Local Cherries

with
Goat Cheese Dressing

2014 Merlot, Lewis-Clark Valley

Coriander Spiced Lamb Meatballs Local Heirloom Polenta Salsa Verde 2014 Carmenere, Phinny Hill Vineyaqrd, Horse Heaven Hills

Coriander Spiced Lamb Meatballs
Local Heirloom Polenta
Salsa Verde

2014 Carmenere, Phinny Hill Vineyaqrd, Horse Heaven Hills

Soy and Brown Sugar-Glazed Pork Belly Roasted Sesame Brocolli 2014 Petit Sirahm Columbia Valley

Soy and Brown Sugar-Glazed Pork Belly
Roasted Sesame Broccoli
Broccoli-Carrot Slaw

2014 Columbia Valley Petit Syrah

Prosecco Zabaglione Fresh Berries 2014 Verhey Vineyard, Rattlessnake Hills Merlot

Prosecco Zabaglione
Fresh Berries

2014 Verhey Vineyard, Rattlessnake Hills Merlot

The wines tonight were all made in Idaho by Clearwater Canyon Cellars, even though some of the grapes are from the state of Washington. For that reason, I am including an AVA map of Washington. You will be able to locate these different grape producing areas. Because the wine was produced in Idaho and in the Lewis-Clark AVA (Idaho’s newest AVA), the wines are considered Idaho wine.

Washington state AVA's

Washington state AVA’s

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Seafood Stirfry

14 Thursday Apr 2016

Posted by Bob and Robin in Asian Food, Asian Stir Fry, Asparagus, Brocolli, Brown Basmati Rice, Buy Idaho, Captain's Shack, Carrots, Cooking Styles, Dinner For Robin, Ethnic Foods, Idaho Greens, Idaho Vegetables, Mushrooms, Peaceful Belly Farms, Photos By: Bob Young, Rice, Seafood, What's For Dinner?

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Scallops, Shrimp, Broccoli, Carrots, Onions and Chard. Great stir fry!

Scallops, Shrimp, Broccoli, Carrots, Onions, Asparagus, Oyster Mushrooms, Shiitake Mushrooms and Chard all served over some delicious Basmati Rice. Great stir fry!

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Sunday Dinner

15 Sunday Nov 2015

Posted by Bob and Robin in Beef, Brocolli, Butternut Squash, Buy Idaho, Captain's Shack, Dinner For Robin, Dinner With Robin, Idaho Beef, Idaho Polenta Floriani, Local Markets, Photos By: Bob Young, What's For Dinner?, Wine and Food, Wines - French

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Bob and Robin Halloween 1

And a good Sunday dinner! Not the standard chicken, mashed potatoes and peas. This time beef, corn and vegetables. And a good 2012 Chateau Haut-Bages Liberal. It was a good one. The polenta was an Idaho product and so was the beef.

Idaho Polenta Spinach and Butternut Squash Casserole T-Bone Steak with Sauteed Mushrooms and Red Wine Reduction with Shallots

Idaho Creamy Polenta

Spinach and Butternut Squash Casserole

T-Bone Steak
with
sauteed mushrooms, red wine reduction with shallots

2012 Chateau Haut-Bages Liberal Pauillac

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Chanterelle Omelet, Seafood Stir Fry and Scrumptious Chicken Wings

06 Tuesday Oct 2015

Posted by Bob and Robin in Appetizers, Asian Food, BBQ Chicken, Boise Farmers Market, Brocolli, Bronco Nation, Captain's Shack, Carrots, Chicken, Chicken Wings, Chinese Food, Coconut Rice, Dinner At The Captains Shack, Gameday, Local Farmers Markets, Local Harvests, Mushrooms, Mushrooms - Chanterelles, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, Seafood, Shell Fish, Shrimp, Slow Cooking, What's For Dinner?

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chanterelles, chicken wings, coconut rice, seafood, seafood stir fry


17Sept2015_2a_Alavita_Happy-RobinSuch a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.

Chanterelle Omelet with Fresh Chives, Sausage and Local Cantelope

Chanterelle Omelet
with
Fresh Chives, Sausage and Local Cantaloupe

Next meal, wonderful Seafood Stir Fry. Look at this!

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. Here it is cooking.

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. See the recipe and enjoy. Here it is cooking.

Shrimp, Scallop and Pineapple Stir Fry Coconut Rice and Chow Mein Noodles

Shrimp, Scallop and Pineapple Stir Fry
Coconut Rice and Chow Mein Noodles

And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!

Chicken wings getting happy!

Chicken wings getting happy!

Sticky Marinated Chicken Wings Fresh Vegetable Mixture

Robin’s Chicken Wings
Fresh Raw Vegetable Mixture

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Pork Tenderloin with Rhubarb BBQ Sauce

03 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bakery, BBQ Sauce, Boise Farmers Market, Brocolli, Buy Idaho, Captain's Shack, Cast Iron, Cheese, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Feta Cheese, Focaccia, Green Salad, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Salad, Turnip Greens, Turnips, Watermelon, What's For Dinner?, Wine and Food, Wines - Idaho

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focaccia, pork tenderloin


BobAndRobin_Nov2009_1_Pizzalchik_PhotoAn interesting and adventuresome dinner tonight. Here is the recipe: Pork Tenderloin with Rhubarb BBQ Sauce and an interesting side to this BBQ sauce, it also goes with chicken and beef. We had it with pork tenderloin and it was fantastic. The recipe calls for oven roasting the tenderloin for 15 minutes. Ours was big enough that it probably should have gone 25 to 30 minutes. You too, may also have to extend the oven time. Enjoy the photo and you can Left-Click the photo to see it enlarged. The recipe is also a permanent entry to the Recipe File listed above. Cheers.

Pork Tenderloin with Rhubarb BBQ Sauce Oven Roasted Baby Broccoli and Turnips Acme Bread Steamed Turnip Greens Watermelon Salad with Feta Cheese 2012 Indian Creek My Best Friend Malbec

Pork Tenderloin with Rhubarb BBQ Sauce
Oven Roasted Baby Broccoli and Baby Turnips
Acme Bake Shop Focaccia
Steamed Turnip Greens
Watermelon and Cucumber Salad with Feta Cheese
2012 Indian Creek My Best Friend Malbec

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The Orchard House and Williamson Vienyards

07 Saturday Mar 2015

Posted by Bob and Robin in Appetizers, Brocolli, Classic Cuisines, Cooking Styles, Dinner With Friends, Dinner With Robin, Idaho Trout, Idaho Wine, Local Markets, Locavore, Meatloaf, Orchard House, Party Time, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Salmon, Seafood, Special Dinners, Special Events, The Orchard House, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Idaho

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Tags

Idaho Trout, idaho wineries, The Orchard House, trout, Williamson Vineyards, Williamson wines


06 Mar2015_1_Orchard-House_SignWhat a great time last night at The Orchard House for dinner and Williamson Vineyard and Orchards serving their wines. The Orchard House is a favorite of ours when we are in the Snake River wine area. And Williamson Vineyards have some fantastic wines and their fruit in season is awesome! We highly recommend these two businesses. Here are some photos from the evening. Truly a Homestyle meal! Enjoy.

Patrick Williamson, Orchardist, explains to the Orchard House customer about the Williamson wines.

Patrick Williamson, Orchardist, explains to the Orchard House customers about the Williamson wines.

06 Mar2015_1c_Orchard-House_Williamson-Flyer

(L-R) 201o Williamson Viognier and a 2012 Williamson Blossom. Both are delightful wines.

(L-R) 2010 Williamson Viognier and a 2012 Williamson Blossom, a rosé of Sangiovese. Both are delightful wines.

More wine offerings.

More wine offerings.

A flight of Williamson wines.

A flight of Williamson wines.

Chicken Nugget Appetizer. Breading was a little heavy and they are spicy.

Chicken Nugget Appetizer. Breading was a little heavy and they are spicy.

Some really good Onion Rings.

Some really good Onion Rings.

Some of the best Idaho Trout in the state!

Some of the best Idaho Trout in the state!

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother's kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother’s kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!

What else can I say? The meal was a Plus 4-Star dinner (out of 5-Stars) and the wines went extremely well with the dinner. If you are in the area, stop in at both places. You may need reservations at The Orchard House – they get very busy for dinner. And try their breakfast or lunch. And don’t forget the appropriate wine with dinner. Say Hi to Kris for us! Cheers!

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Our Visit to “Twin Dragon Restaurant” in Boise

20 Friday Feb 2015

Posted by Bob and Robin in 3-Stars, Brocolli, Chicken, Chinese Food, Dinner Reviews with Robin, Dinner With Robin, Ethnic Foods, Local Markets, Photos By: Bob Young, Restaurant Reviews, Restaurants, Seafood, Spicy Food, Vegetables, What's For Dinner?

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Tags

Chinese food, Twin Dragon


19Feb2015_1_Twin-Dragon_Sign-jpgOur recent visit – we have been there before – was OK. Nothing more. Just OK. 3-Stars out of 5-Stars. Twin Dragon, Boise, 2200 W Fairview Ave, Boise, ID 83702, (208) 344-2141 for take-out or reservations. One reviewer has stated that, “Twin Dragon is a local staple in Boise for classic Americanized Chinese food.” and I completely agree. The food has been Americanized. Another reviewer, from TripAdvisor, says that, “Like the sort of place you see in movies & TV from the 1950’s Old world classic American Chinese Nothing special, yet still nothing wrong in Boise….” Yup! That pretty much says it. But there are reviews that rave about Twin Dragon. Try it yourself and make up your mind. Here are some photos from our visit. Enjoy!

They do serve beer if you want some.

They do serve beer if you want some.

Pot Stickers

Pot Stickers

Pork and Seeds

Pork and Seeds

Seafood Soup for 2 Disappointed in this. Hard to find the seafood. Taste was OK, but lacks some seafood.

Seafood Soup for 2

Disappointed in this. Hard to find the seafood. Taste was OK, but lacks some seafood. Robin and I got the Family Dinner #5. $11.00 per person. This photo, and the following ones, are what is included in this selection.

Fried Shrimp

Fried Shrimp

Pork Fried Rice I think this was warmed over from earlier in the day.  It had the consistency and flavor of "left overs".

Pork Fried Rice

I think this was warmed over from earlier in the day. It had the consistency and flavor of “left overs”.

Broccoli Chicken Not bad, but lacked some intense, Oriental flavor.

Broccoli Chicken

Not bad, but lacked some intense, Oriental flavor.

Lemon Chicken Probably the best dish of the evening.

Lemon Chicken

Probably the best dish of the evening.

We still believe that Sushi Joy and Yen Ching far out shine the Twin Dragon Restaurant. The Chinese Buffet on Fairview at Five Mile is better, too.

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Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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