Oh yes. And some awesome new wines! Chef Storm and his friend Chef John Mercer (see This Post) did a super, awesome job preparing these goodies. This was a special dinner put on by these two very talented Chefs. It will not be available at all times. Their Prime Rib, though, is just as good. Look at what we enjoyed today. (Left Click any of these photos to see them enlarged!)
Oh my! Such a great weekend. And such a great 34 years with the Apple of My Eye! Thank you Robin for those years. Here is a little bit of how we spent – ate – our way through the anniversary days.
And then, Saturday morning, after coming home from the Boise Farmers Market at 10th and Grove, we were watching Chef Rick Baylis on PBS and he made what looked like a fantastic Huevos con Salsa de Mango y Aquacate. I thought that I could duplicate that. I did. Here it is and all from scratch!
So there you have it. Eating our way through our anniversary weekend. And it’s only Saturday!
Yes! Chef Richard Langston has re-opened his restaurant at the Inn At 500 Capitol, Richard’s Restaurant. We were lucky enough to attend the grand opening and it was fantastic. The Inn At 500 Capitol is a superb hotel, and you can get information about it by following this link Inn At 500 Capitol. It is located at 500 South Capitol Boulevard, Boise, Idaho, 83702 USA. (208) 227-0500. (Left Click any of these photos to see them enlarged.
Snow! Cold! Great time to stay inside by the fireplace. Snow keeps falling. Lots of food. Seafood mostly for New Years Eve. Then vegetarian – roasted spaghetti squash. Look. And look, too, at the wonderful Beef Wellington that Chris and Anna made. Awesome!
And then, check this out! Chris and Anna made this beautiful – absolutely beautiful – Beef Wellington. Look at this.
And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!
Yes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”
And such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.
And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!
And now to Ravenswood Winery. Happy 40th Birthday!!
breakfast the next morning before departing at the Sunflower Caffe in Sonoma.
And now ………….. Back to Boise!!
Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!
And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!
Chef Lou’s Orange French Doughnuts
Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.
Today is Robin’s 43rd anniversary of her 29th birthday so when I asked her what she wanted for breakfast, she said a quiche from Janjou Pâtisserie. That sounded good, so off we went. (It’s only 2 blocks away from us!) If anything, it has gotten better. The Quiche Lorraine we had was delicious. The coffee is still excellent – we bought a pound – and the fruit tart we had was scrumptious. You must try it when you are in Boise. Make a special trip. You’ll love it. 5-Stars all the way. Enjoy these photos!
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!
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.