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Category Archives: Captain’s Shack

Bacon Blueberry Waffles

21 Thursday Jan 2021

Posted by Bob and Robin in 5-Stars, Bacon, Blueberries, Buy Local, Captain's Shack, Eggs Basted, Food Photos, Fruit, Idaho Bacon, Idaho Eggs, Krusteaz, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

≈ 1 Comment

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Bacon, basted eggs, blueberries, Krusteaz, recipes, waffles


I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!

Cut 1 strip if bacon per waffle into quarters.


Fry the bacon on the waffle iron to your doneness level.


While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.


Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.


Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.


Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.

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Awesome Roast Beef

03 Sunday Jan 2021

Posted by Bob and Robin in 5-Stars, Beef, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Dinner With Family, What's For Dinner?

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herb de Provence, rib roast


I came across this awesome way to cook a roast of beef. In this case, it was a 12 pound, 7 rib Standing Rib Roast. It was delicious! Start out at 500 degrees F and then turn the heat off for 2 hours and do not open the oven! That’s right. Leave the oven closed! Do not peek! Here is the recipe – CS Prime Rib. You will need Herb de Provence for this recipe and here is our recipe. You can adjust it to please yourself. Herb de Provence. Enjoy!

7 Rib Standing Rib Roast just out of the oven

First slice

Dinner is served!

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Woodsman Pasta

13 Tuesday Oct 2020

Posted by Bob and Robin in 5-Stars, Captain's Shack, Pasta, Photos By: Bob Young, What's For Dinner?

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woodsman, woodsman pasta


We came across this recipe after watching Rachael Ray. We altered it slightly and came up with this delicious version. Just remember to prep the pancetta, sausage, shallots, rosemary and garlic first. It will make the job much easier. Here is the recipe – http://www.rockinrs.com/Woodsman-Pasta.pdf. Enjoy this creation. It will serve 6.

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Smoked Brisket

12 Saturday Sep 2020

Posted by Bob and Robin in 5-Stars, BBQ Beef, Beef, Beef - Brisket, Boise Foodie Guild, Buy Idaho, Buy Local, Captain's Shack, Cooking Styles, Idaho Beef, Photos, Photos By: Bob Young, Recipe By: Bob Young, Redipes - Grilling, What's For Dinner?

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brisket, grilled brisket, recipe, smoked brisket


This is by far one of the best CS Brisket that I have made in a long time. Perfect smoke ring and awesome flavors using the rub that is included in the recipe. I love it in sandwiches – pictured here – or just to “nibble” on. It takes some time, but is well worth itt. Just remember to use a very sharp knife to slice it thin, almost shaved. Give it a try.

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How to Store Potatoes

13 Monday Apr 2020

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Buy Local, Captain's Shack, Food, Idaho Vegetables, Potatoes, What's For Dinner?

≈ 1 Comment

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potatoes



 
 
Here is a great tip for storing potatoes from myrecipes.com. This is some really good information. Enjoy!
 
 
 

How Do You Know When a Potato Is Past Its Prime?
Good potatoes are firm, smooth, and sprout-free.

You can tell a potato is spoiled when it is:
Soft
Discolored
Decayed
Growing mold
Sprouts, or “eyes,” are an indication that your potato is reaching the end of its life. However, they’re not harmful and can be simply removed before cooking. As long as the potato looks, smells, and feels right, sprouts are no biggie.

How to Store Potatoes
1. Keep them in a cool place…
Raw potatoes will thrive in a cool, dark place. The ideal temperature range is 43-50°, which is slightly above refrigerator temp. During cooler months, storing potatoes in an unheated basement or an insulated shed is a great idea. It’s a bit tougher to store potatoes in the summertime, but use your common sense—instead of putting them next to a window, keep them in the area of your house that stays the coolest.
2. …but not the fridge.
Raw potatoes like to be cool, but not cold. Very low temperatures can actually change the flavor of your spuds and make them dangerous. This “cold-induced sweetening” happens when the starch is converted to reducing sugars, which can form cancer-causing substances when cooked.
3. Avoid areas with lots of light.
Exposure to light can cause your potatoes to produce chlorophyll and turn prematurely green.
While this color change is usually harmless, excessive sunlight can also cause potatoes to produce a toxic chemical called solanine. Ingesting solanine in high amounts can cause unpleasant side effects like nausea, diarrhea, and vomiting.
4. Don’t wash them before you put them away.
Step away from the sink! It’s best to keep potatoes as dry as possible if you’re trying to make them last. Moisture promotes the growth of fungus and bacteria—so wait to wash them until right before you use them.
5. Let them breathe.
Prevent moisture accumulation by allowing your potatoes plenty of airflow. If you store them in a tightly sealed container (like a ziploc bag), the moisture released by the potatoes will have nowhere to go. Your best bet is an open bowl or paper bag.

Bonus tip: Don’t store your potatoes with your onions! The chemical reaction will actually cause both to spoil faster. Crazy right?

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Stroganoff. What Is It?

15 Tuesday Oct 2019

Posted by Bob and Robin in 5-Stars, Beef, Boise Farmers Market, Captain's Shack, Carrots, Classic Cuisines, Classic Sauces, Egg Noodles, Ethnic Foods, Food - Russian, Food - Slavic, Heirloom Carrots, Herbs and Spices, History of Food, Housemade Sauces, Idaho Beef, Local Farmers Markets, Mushrooms, Onion, Petit Syrah, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Russian, Recipes - Sauces, Russian Food - Stroganoff, Special Dinners, What's For Dinner?, Wine and Food

≈ 1 Comment

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Hoisin, Stroganoff


Not long ago, we made a Mahogany Beef Stroganoff and it was surprisingly good. Even with some totally different ingredients. Hoisin Sauce for one. But there were two questions: (1) What makes it mahogany? and (2) Is it Russian or Italian or French? Well, the answer to the first question is sort of easy. The mahogany color comes from the addition of the Hoisin Sauce, a Chinese BBQ sauce. Question #2. The short answer is “Yes”. Wikipedia says,

The dish is named after one of the members of the influential Stroganov family. Elena Molokhovets’s classic Russian cookbook “A Gift to Young Housewives” gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard” [typically French], in its 1871 edition. The recipe involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol. A competition purported to have taken place in 1890 is sometimes mentioned in the dish’s history, but both the recipe and the name existed before then. Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 “Larousse Gastronomique” includes beef strips, and onions, with either mustard or tomato paste optional.

Mahogany Beef Stroganoff

Sautéing of beef Stroganoff
After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants and hotels serving the dish with rice but not sour cream.

And from Cooksinfo, we learn,

There are at least two popular theories about how Beef Stroganoff originated.
One is that it was created in 1891 in St. Petersburg, Russia, by Charles Brière, a cook who worked for Count Pavel Alexandrovich Stroganov. Brière reputedly submitted the recipe in that year to “l’Art Culinaire” (presumably the magazine whose full name was “La Revue de l’Art Culinaire”.) This is the version proposed in the 2001 version of the English language “Larousse Gastronomique”. If this is so, it would seem to be just about Brière’s only claim to fame. His recipe called for shallots (now onions are used.)
The second is that it was created by an unknown cook for Count Grigory Stroganov (1770-1857), because the Count had lost his teeth and couldn’t chew meat. Beef Stroganoff, though, is probably just a more refined version of similar, pre-existing recipes…The last prominent scion of the dynasty, Count Pavel Stroganoff, was a celebrity in turn-of-the-century St. Petersburg, a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a gourmet. It is doubtful that Beef Stroganoff was his or his chef’s invention since the recipe was included in the 1871 edition of the Molokhovets cookbook…which predates his fame as a gourmet. Not a new recipe, by the way, but a refined version of an even older Russian recipe, it had probably been in the family for some years and became well known through Pavel Stroganoff’s love of entertaining.

There are also variations made with chicken or pork, which to me, looses the original likeness. I have made it with chicken, but always go back to beef. You be the judge. And just to note: we served this with a 2002 Ridge Vineyards Dynamite Hills Petite Syrah and I marinated the beef cubes in a little Hoisin Sauce, garlic powder and Worcestershire Sauce for several hours before browning it off. The marinating really made it rich. We also had it over medium wide egg noodles and topped the dish with sour cream and chopped parsley. Delicious!

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Some Good End-Of-Summer Meals

29 Sunday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, AirFryer, Argentina Pink Shrimp, Avocado, Banana, BBQ Beef, Beans, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Classic Spice Blends, Classis Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Eggs Basted, Eggs Omelets, Eggs Poached, Food Photos, German Food, Greens, Grilled Beef, Grilling, Herbs, Herbs and Spices, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Local Harvests, Local Markets, Omelet, Parma Ridge Winery, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes - Breakfast, Recipes - Sauces, Rice Family Farms, Salads, Salmon, Seafood, Shrimp, Sourdough Bread, Spinach, Things To Do, Traditional Food, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

≈ 1 Comment


Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.

Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.

Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.

Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,

German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.

You like Eggs Benedict? Look at these.

Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled brisket? Or AirFryer goodies? Here was an awesome meals.

German Potato Salad

Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans
2017 Parma Ridge Winery Cabernet Sauvignon

Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.

AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak

AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.

Crab Cakes with Caprese Salad

Cognac Shrimp Reduction

Cognac Shrimp with Vegetables

So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!

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Great Birthday Sunday at Parma Ridge and Elsewhere

16 Monday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat Bread, AirFryer, Bistro - Parma Ridge Winery, Boise Food Adventures, Boise Foodie Guild, Breakfast At The Captains Shack, Brunch at Parma Ridge Winery, Captain's Shack, Chef Storm Hodge, Comfort Food, Cooking Styles, Dessert, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner For Robin, Dinner With Family, Dinner With Friends, Eggs, Eggs Omelets, Food Photos, Idaho Chefs, Mushrooms, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Photos, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

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Captain's Shack, Parma Ridge


Happy Birthdays –

Myra

Chris

Robin

And to Robin – we have some feeders attracting the hummingbirds – Happy Birthday!

And here are some things that Stephanie and Chef Storm Hodge made for us. Delicious! Thank-You!

The Bomb. 2016 Big Red

Coconut Shrimp

Romaine Caesar Salad

Mushroom Omelet

Wine Lovers Chocolate Cake

And earlier this week, I made Robin –

AirFryer Shredded Wheat with Caramelized Sugar and Fruit

Avocado Sandwich on Toasted Acme Bakeshop Whole Wheat, Garlic, Avocado and Heirloom Tomato Slice

And this, too!

Chicken Potpie

Chicken Potpie. And all from Scratch!

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Vegetable Mandolin

21 Friday Jun 2019

Posted by Bob and Robin in Captain's Shack, Cooking Safety, Kitchen Adventures, Kitchen Collection, What's For Dinner?

≈ 1 Comment

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mandoline, pl8, PL8 Professional Mandoline 1000


It isn’t often that I “push” a kitchen product. This is an exception. I do have several different kinds of mandolins, but about a month ago, I was using may – until then – plastic, not inexpensive one and the plastic table and rails were warped. The guard slipped off and the mandolin became a DNA sampler and history. Now, to find another. Search Boise. Nothing to suit me. So to the web. Progressive International offered a model PL8, that looked interesting. Here is a link to the PL8 Professional Mandoline 1000.

PL8 Mandolin

I find the safety element – a non-removable hand guard, solid construction and some plastic but mostly where needed metal – an absolute benefit and must. Non skid feet on both ends work extremely well. They come in either black or white. I got a white one like pictured here.
It does several things beyond just a slicer. It will julienne 3 different sizes. It also does a waffle slice. But I am really impressed by the safety hand guard. (Left-Click any of these photos to see them enlargede.)

PL8 Parts

I ordered mine online from Walmart, Order Online from Walmart and I am extremely happy with thee service and the speed of delivery. They are available, however, from several vendors and all within a do-able price range – $59.95. For me? This is well worth the cost. If you are looking for a good, stable and substantial mandoline, this might be for you. And just so you know, I Do Not receive anything for promoting this kitchen product. Think of it as Tool Time in the Kitchen! Cheers!

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Air Fryer and Instant Pot Info

20 Wednesday Feb 2019

Posted by Bob and Robin in Captain's Shack, Instant Pot Resources, Interesting Information, What's For Dinner?

≈ 1 Comment

Tags

air fryer resources, Instant Pot, Instant Pot Resources


It’s snowing outside. Wet. 5″ Deep. Cold. It’s better to be inside working on this blog.
I have had several requests/questions on how to convert a recipe from the stove/oven/frying process to an Air Fryer or Instant Pot. Air Fryer info can be a little hard to find, but it is there if you look. I recently received a book by Ben Mims, Air Fry Every Day, 2018 Clarkson Potter, New York ISBN 978-0-525-57609-9. A really good book and one you should add to your Kitchen Library.
“I’m a food writer, cookbook author, and recipe developer. I’ve formerly worked as the Test Kitchen Director at Lucky Peach magazine, Food Editor at Saveur magazine, a food editor at Food & Wine, and the pastry chef of Bar Agricole restaurant in San Francisco in 2013. I’ve authored three cookbooks: Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer (Clarkson Potter, 2018), Coconut (Short Stacks Editions, 2017), and Sweet and Southern: Classic Desserts with a Twist (Rizzoli; 2014), in addition to recipe development for Tasty Ultimate: How To Cook Basically Anything (Clarkson Potter, 2018), Matcha: A Lifestyle Guide (Dovetail, 2017) and Munchies: Late-Night Meals from the World’s Best Chefs (Ten Speed Press, 2017). I’ve also written for the Wall Street Journal, GQ.com, Jarry, Lucky Peach, Epicurious.com, Rachael Ray Every Day, Real Simple, Southern Living, and Food52.com.” [Ben Mims Website].
OK. So how do I convert from stove top frying to the Air Fryer? Mr Mims suggests that in general, you should reduce the temperature by 25ºF and the cooking time by 25%. If you are using a packaged/frozen product, or a recipe that you have used for years and the directions say to cook at 425ºF for 25 minutes, cook in the Air Fryer at 400ºF for 18-20 minutes. “… Because the heat in the air fryer is more intense than a standard oven, reduce the suggested temperature by 25ºF to 50ºF and cut the time by roughly 20%. So, if a recipe calls for cooking in the oven at 425ºF for 60 minutes … instead you can air-fry the chicken at 400ºF for about 40 minutes.” [Meredith Laurence] Just remember to check your product at the lower cooking time to check for doneness. For instance, I cook bacon at 400ºF for 12 minutes. It comes out just the way we like it – crisp, but not burned – and it will burn! I always, especially when cooking bacon, line the drip pan with aluminium foil. Clean up is easy. Two other suggestions: (1) Do not over fill the basket. The product needs airflow, and (2) Some items need to be turned – chicken thighs for one. French Fries probably need only a shake. Experiment and have fun.

Now. The Instant Pot. This is really an All-Purpose appliance. Slow cook, pressure cook, sauté , make soup or yogurt. It’s amazing! Several things to remember [The PlateJoy Blog]-

  1. Always use some type of liquid. Water, sauces, etc. No wine until the final process. Like a slow cooker, recipes with a bit of liquid content will do best in the instant pot.
  2. Do not over fill! Instant pots hold a smaller amount than a typical stockpot or slow cooker, so you may need to adjust the proportions of ingredients when you’re adapting your recipe.
  3. Brown in the pot. Rather than using extra dishes, complete prep steps like browning meat or sautéing garlic and onions right in the instant pot on the sauté setting.
  4. Calculate cook time. As a general rule, meat recipes will require about a third of time a standard oven recipe takes. Pasta and grains will take about half the time.
  5. What to omit. Like slow cooking, diary should be added to your recipe at the end. A nice function of the instant pot is that you can remove the lid and continue to simmer without pressure once the pressure-cooking portion is done. This is a great time to add these more finicky ingredients and will round out the flavor of your dish beautifully…Wine and cooking alcohol may not break down as well as if they had hours to evaporate, so you might consider adding these in after browning meat or onions (but before adding the rest of your cooking liquid or ingredients), just to give the alcohol a bit of time to break down.

Just have fun with these appliances and experiment. Cheers!

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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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