Another Exciting Concert Jam at the Buzz

03 Sunday Mar 2013

Posted by Bob and Robin in Appetizers, Comfort Food, Main Dish, Photos By: Bob Young, Restaurants, Special Events, Things To Do, What's For Dinner?

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concert jam, restaurants, the Buzz

March 2 found us at the Buzz for their 2nd Concert Jam. The next one will be on April 8. If you play an instrument and can read music, bring your instrument, a folding chair and a music stand. Age makes no difference – there was a 14 year old playing tonight. Lot’s of talent. Lot’s of music. Lot’s of fun! Bring your friends for a great relaxed evening. Have some dinner. Maybe some wine or some beer. You don’t drink alcohol? No problem. There are sodas and other drinks available. Enjoy these photos from the evening. Cheers!

French Horn

Floutist

Cheese Quesadilla

Tex-Mex Pita

Such a great evening! Such fun. Hope to see you there next time. No reservations are necessary, but seating is limited and the Buzz fills up quickly. The jam session usually starts at 7:00pm and ends around 9:00pm.

“Brown Shuga Soul Food” Starts Delivery Service

01 Friday Mar 2013

Posted by Bob and Robin in Brown Shuga, Cajun Food, Comfort Food, Hard To Find Foods, Main Dish, Photos By: Bob Young, Soul Food, Special Information, What's For Dinner?

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bbq ribs, brown shuga, food, red beans and rice, restaurants, sweet potato souffle

It is good to see that Yvonne has started a delivery service for her food truck and a constant menu. Here is the latest information from her. Thanks Yvonne. “When in Boise, be sure to stop at Brown Shuga Soul Food Truck at 28 and Fairview. Here is Yvonne’s permanent menu. Enjoy!

Tuesday– Jambalaya 5, Gumbo 5, Red Beans and Rice 5, Collards 3 and Cornbread
Wednesday– Pulled Pork Sandwiches 6, Sweet Potato Souffle’ 3, Mac and cheese 3.5, Cabbage 3,
Thursday– BBQ Ribs 6, Potato Salad 3, Coleslaw 3, Baked Beans 3
Friday– Fried chicken 6, Collard Greens 3, Black eyed peas 3, Sweet potato Soufflé 3, Mac and cheese 3.5
Extras- Potato Chips-1
Drinks- Coke, Diet Coke, Sprite 2.25
Bottled Water 1.5

I am going to go with this every week from now on. So now you will know what is on the menu every day in advance. Use this for the everyday / delivery menu.
For any businesses seeking catering and individual people who would like to order.

There will be a minimum order of $15.00 and the delivery fee will be $4.95. you can call it in@(208) 794-0605 or email it in to brownshugasoulfood@gmail.com. Catering orders have a 24 hour minimum advance notice.“

Meatloaf and Sea Food

28 Thursday Feb 2013

Posted by Bob and Robin in Comfort Food, Main Dish, Meatloaf, Photos By: Bob Young, Seafood, Shrimp, The Orchard House, Traditional Food, Trout, What's For Dinner?

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bang bang shrimp, bonefish grille, forestville ca, orchard house, sunny slope

Actually, the Meatloaf and Seafood were two different meals. Let’s start with the Meatloaf. Either you like it or you don’t! I like it. I like a good meatloaf. And Robin does, too. So, outside of your kitchen, or my kitchen, it is, as Winemaker Joe Swann, Swan Vineyards, Forestville, CA, would say, “You can’t get a good meatloaf at a restaurant.” Well …. I will say it is very difficult to find one, but not impossible. Tommy’s Meatloaf, at the Buzz here in Boise, is one place, out of all the restaurants in Boise, to get a good meatloaf. It is awesome!! There is, though, another place that is near Boise, actually at Sunny Slope in Marsing, to get a super meatloaf. At the Orchard House! Both the Buzz and the Orchard House make theirs from scratch. No frozen, make believe meatloaf. Just fresh and usually local ingredients. And when you go, let them know you saw this article on this blog!

And then, for an evening dinner, we went to the Bonefish Grille for seafood. A good dinner. Look at these.

Bang Bang Shrimp

Trout with Twice Steamed Green Beans and Garbanzo Beans.

To sum the day up – A Yum Day!! And of course while we were at Sunny Slope, we had to stop in at Fujishin Family Cellars and get six bottles of their Merlot, six bottles of their Cabernet Sauvignon and a case of their Viognier. The merlot, a 2009 vintage, is awesome. Cheers!!

Lunch At The “Bleubird”

22 Friday Feb 2013

Posted by Bob and Robin in Bleubird, Comfort Food, Local Markets, Locavore, Main Dish, Photos By: Bob Young, Restaurant Reviews, Restaurants, Sandwiches, Soup, Special Information, Things To Do, Tupelo Honey, What's For Dinner?

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food, peanut butter and jelly sandwich, restaurants, tomato basil

We were lucky enough to be in downtown Boise around lunchtime and stopped in for the first time at Bleubird at 10th and Bannock. We met our Grandson Chris there for lunch. They make some fantastic sandwiches. They look good and they taste good. The soup that we had, Tomato Basil was every bit as good at Berryhill and Co. (That statement will open some eyes and make your heart skip a beat!)And of all things, they use Tupelo Honey on some of their sandwiches, like their Peanut Butter and Jelly sandwich. The photo to the left is actually their menu on the wall.

Grilled Cheese with Caramelized Onion and Fig Jam
Tomato Basil Soup
IPA

Hopefully, you get the idea. Look at the stemware. Nothing better than an IPA from an old fruit jar! It gets busy at noon, so plan to wait for a while. Get there a little early, 11am or so, and you should be fine. Well worth the wait, though. The food was very good and taste was excellent. They have house made drinks and teas, superb local beers and some wines are available. Enjoy! And let them know you saw this review. Cheers!

March At The “Buzz”

22 Friday Feb 2013

Posted by Bob and Robin in Comfort Food, Local Markets, Photos, Photos By: Bob Young, Restaurants, Special Dinners, Special Events, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners, Wine Tasting

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entertainment, food, oscars, restaurants

March is quickly moving into Boise and with the March winds, comes some fantastic programs from Cristi and Tommy at The Buzz. Here is the March schedule. Call for reservations because these events sell out quickly!! There is a link in the sidebar. See you there. Cheers!

Hope everyone is enjoying this wonderful time of the year, as we get ready to try to move from winter to spring and all the excitement that mother nature has in store for us. We have some awesome activities planned at the Buzz so join us, reservations may be made at 344-4321 or buzzwine@cableone.net. Please let us know of any diet restrictions with your reservation. Hope everyone has a great March, lets hope it comes and goes like a lamb and we avoid the whole lion thing this year.

Quarterly Dinner
March 3 at 6:30 PM $30.00 per person
An amazing 5 course meal; each course paired with 2 wines. This is your chance to determine which wine goes better with the food. Reservations required.

Wine Club
We will feature Italy at this month’s wine club. March 12 or 13 at 6:30. $15.00 per person. Reservations required.

Music for March

Join us for music from 7-9. No Reservations required.
Wine tasting each night.
Feb 22 Wendy Mattson
March 1 Blaze and Kelly
March 2 Classical Jam Night
March 8 Johnny Shoes
15th Tomorrow Never Knows
March 16 Leta Neustaedter
March 22 John Cazaan
March 29 Pat Folkner

Grabyourgroceries.com is up and going; grab an extra hour or two a week by letting us do the shopping for you, feel free to email with any questions about this service.
We look forward to seeing everyone this month. February 22 and 23 we will have an Oscar contest pair the wine with the movie and receive a small prize both nights beginning at 5 PM.

Thanks for your patronage and we will see you soon. Stay safe.

Sincerely,
Cristi and Tom Takeda
Buzz Coffee and Wine

Save 25% – Order any case of wine now through the end of March and we will take 25% off the case order. This can be a full case of wine or mix and match. Most orders take 24 hours to fill. Let us know what you are in the mood for and we will help you find it.

Offer Expires: March 31, 2013

Good Soup for Dinner

19 Tuesday Feb 2013

Posted by Bob and Robin in Captain's Shack, Comfort Food, Food, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Rice, Soup, Squash, What's For Dinner?, Wine and Food

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butternut squash soup, dinner, food, garlic clove, vegetarian

Last night Robin found this recipe for an awesome squash soup. Don’t stop reading! I am not particularly fond of squash either. But this is a really good soup. Easy to make and can be made ahead of time. I added the garlic clove to the recipe. We also added just a little rice that had been sauteed in the sage butter to the bottom of the bowl before ladling in the soup. A surprisingly good addition. Try this soup, you will probably like it. Cheers!

Butternut Squash Soup with Parmesan and Fried Sage Leaves

Source: Epicurious Butternut Soup with Parmesan and Fried Sage Leaves
Note: Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.

Ingredients:
3 T Butter
1 Onion, coarsely chopped
1 clove Garlic, chopped
1 T chopped Fresh Sage
1 – 2¾ lbs Butternut Squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt Chicken broth (We used fresh made duck broth)
1/3 cup freshly grated Parmesan Cheese
24 fresh Sage Leaves

Directions:
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped garlic and chopped sage; stir 1 minute. Add squash and broth.
Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves and serve with a good Pinot Noir like a 2008 Papapietro Perry Russian River Pinot Noir.

Super Super Bowl Party!

04 Monday Feb 2013

Posted by Bob and Robin in Appetizers, Beer and Ale, Brats, Cajun Food, Comfort Food, Party Time, Photos By: Bob Young, Seafood, Shrimp, Side Dishes, Special Events, Things To Do, Traditional Food, What's For Dinner?, Wine and Food

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corn chips, cottage cheese dip, Crab Dip, food, Pico de Gallo, Super Bowl Party

A great party and game! Good food! Good friends! Great family gathering. Thank-You Mac, Marnie and Maggie for joining us and partaking in some awesome treats! Great wines, as pictured here. Great beer for those non-wine drinkers. I had a beer or two also. Enjoy theses photos of the Party Fare! Cheers!

The Table

Robin’s Gumbo. The game was played in New Orleans.

Vegies and Fresh Pico de Gallo

Mac’s Brats

Maggie’s Cottage Cheese Dip. YUM-O!

Steamed Shrimp and Fresh Dipping Sauce

Marge’s Eastern Shore Crab Dip. Marge is my sister-in-law. This is an awesome dip. We added some artichoke hearts to it and used Blue Corn Chips.

Marnie’s Tiramisu

So you can see we had a great party! And all of the great food! Almost like Thanksgiving. Or Derby Day. Wonderful!

Told You! Can’t Stay Away From Janjou Pâtisserie

18 Friday Jan 2013

Posted by Bob and Robin in Chocolate, Coffee, Comfort Food, Ethnic Foods, French Foods, Janjou Pâtisserie, Pastries, Photos By: Bob Young, Quiche Lorraine, Restaurants, Salad, Things To Do, Traditional Food, What's For Dinner?

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Espresso, French Food, Janjou Pâtisserie, quiche, spresso

What can I say? Except that the biggest problem with Janjou Pâtisserie is that they are just 1 1/2 blocks away from our front door! That’s jogging distance. A slow jog! If you have been following these posts, and many of you have, then you can see the absolutely delicious, landlocked cruise food that they offer! Here is some more that we photographed this morning. Oh, and that is the other reason we need to go back – I need more photos. Enjoy these. We will see you at Janjou Pâtisserie the next time. The Chocolate Tartlet is super awesome. And so is the Quiche Lorraine. Cheers!

Chocolate Tartlet

Espresso

Mocha

Mocha gone!

Quiche Lorraine and Green Salad

Look at the photos enlarged – Left-Click the photo – and grab a fork. Yum-O! This is way too much fun.

Boise Crockpot Pot Roast

14 Monday Jan 2013

Posted by Bob and Robin in Beef, Captain's Shack, Comfort Food, Crockpot, Cuts of Beef, Main Dish, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Stew, Vegetables, What's For Dinner?, Wine and Food

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crockpot pot roast, food, pinot noir wine, pot roasts

Personally, I think this was one of the best Pot Roasts I have ever tasted. The Demi-Glace Sauce hit the spot and makes a wonderful gravy that the roast and the vegetables cook in. The sauce thickens as the roast cooks. The original recipe came from Whole Foods here in Boise, but we changed it somewhat. Here is a link to the recipe. You might be surprised as to what we have added. Enjoy! Boise Crockpot Pot Roast. Serve this dinner with a good Pinot Noir wine, such as a 2010 Castle Rock Sonoma County Pinot Noir. That is only a suggestion as there are some other very good Pinots that will go just as well with this dinner.

Boise Crockpot Pot Roast

Bouillabaisse Party

12 Saturday Jan 2013

Posted by Bob and Robin in Boise Adventures, Classics, Comfort Food, French Foods, Main Dish, Party Time, Photos, Photos By: Bob Young, Seafood, Sourdough Bread, Special Dinners, Special Events, Stew, Traditional Food, What's For Dinner?, Wine and Food, Wine Dinners

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Bouillabaisse, cayenne pepper, fish soups, food, French, silver hake, Traditional Foods

Such a great Bouillabaisse Party on this cold and wintry night in Emmett, Idaho. Thank-You Victoria and Jeff for opening your home to this event. Victoria is pictured here. They have done a fantastic job on remodeling their home. There were about 15 people that enjoyed the Bouillabaisse, the wine and the crepes! Here are some photos of the evening. You can Left-Click any of the photos to enlarge. Cheers!

A novel way to construct a pot rack. From a Stop sign post.

Jalapeno Dip

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the ProvençalOccitan word bolhabaissa, a compound that consists of the two verbs bolhir , to boil) and abaissar , to reduce heat, i.e., simmer.
There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte orbaudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaisemade of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.