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Category Archives: Cooking Programs

Wild Root Cafe and Market at the JUMP in Boise

22 Sunday Jan 2017

Posted by Bob and Robin in 4-Stars, Beans, Beef, Beets, Boise Adventures, Buffalo, Buy Idaho, Cheese, Cooking Programs, Dessert, Dinner With Robin, Green Salad, Idaho Buffalo, Idaho Greens, Idaho Vegetables, Malbec, Photos By: Bob Young, What's For Dinner?

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JUMP, Wild Root Cafe


21jan2017_1a_jump-wildroots_prep-areaA good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.

The menu was really interesting.

The menu was really interesting. Mignardises are: Small sweet tid-bits served at the end of the meal (after dessert), usually with coffee. It’s derived from the old French word, “Mignard” which means either small child, or graceful, pretty and delicate.

Endive, citrus, shallots, pistachio cracker, cheese cake, pomegranate vinaigrette

Salad –
Endive, citrus, shallots, pistachio cracker, cheese cake, pomegranate vinaigrette

Main Course - Coffee bison short rib, beet gnocchi, celery root, fava, winter vgreens, dmi and micros

Main Course –
Coffee bison short rib, beet gnocchi, celery root, fava, winter greens, demi and micros

 Dessert -Orange hazelnut mignardises, passionfruit puree, goat caramel, meringue, chocolate and citrus oil

Dessert –
Orange hazelnut mignardises, passionfruit puree, goat caramel, meringue, chocolate and citrus oil

2013 Tikal Merlot

2013 Tikal Malbec and Bonarda

2015 Moscado d'Asti

2015 Moscado d’Asti

Preparing dessert

Preparing dessert

Three rows of tables were setup. This was our table.

Two rows of tables were setup. This was our table.

All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.

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Diet and “The Heartbreak of Psoriasis”

10 Friday Apr 2015

Posted by Bob and Robin in Beef, Captain's Shack, Chicken, Cooking Programs, Cooking Styles, Dinner For Robin, Eggplant, Eggs, Grilled Vegetables, Healthy Eating, Idaho Beef, Idaho Dairy, Idaho Lamb, Idaho Pork, Idaho Potatoes, Idaho Trout, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Pork, Potatoes, Special Events, Tilapia, Tomatoes, Trout, Vegetables, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food

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diet, Plaque Psoriasis, psoriasis


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyAnd Robin has it and the infection drives her “nuts” sometimes! But she located this interesting article from Embrel, Psoriasis – Your Condition. “Plaque Psoriasis Is an Immune Disease; Treat It From Within.” In other words, modify your diet. Key word: Modify, Not eliminate. And do it slowly; One food group at a time or item within the food group; Not all at once. Looks like we will return to our high seafood diet and chicken diet, at least for a while. The last paragraph in this article is important and something to remember. And to let you know, we do not eat a lot of “Junk Food”. Maybe a burger once a month – Maybe! Here is part of an article from Embrel Do enjoy the information. If you have psoriasis, it might be worth a try. Good luck and Stop Scratching! (My Dad always said, “Home is where you can scratch where it itches!”)

Your Personal Elimination Psoriasis Diet
Here are eight foods and beverages that get mentioned often by people as possibly causing their psoriasis flare-ups. You might consider cutting them out of your diet one at a time to see if any have an effect on your symptoms:
Alcohol. “First and foremost, stop drinking,” Bagel says. Here’s why: Alcohol opens the blood vessels in the skin. When your blood vessels are dilated, white blood cells, including the T cells that are believed to be responsible for psoriasis, can sneak into the outer layers of your skin more easily — and you don’t need to be inviting more T cells. “Your psoriasis symptoms may worsen even if you’re a light-to-moderate alcohol user,” warns Chelsea Marie Warren, RD, a dietitian and certified wellness coach in Portland, Ore.
Junk foods. Psoriasis is an inflammatory condition. Junk foods tend to be high in saturated and trans fats and refined starches and sugars, all of which can promote inflammation. Another reason to avoid junk foods is that that they are high in calories with little nutritional value, and people with psoriasis often have weight problems. “If you have psoriasis, you have an increased risk of heart and vascular diseases,” Bagel says. “Being overweight adds to that risk.”
Red meat. Red meats contain a polyunsaturated fat called arachidonic acid. “This type of fat can worsen psoriasis symptoms because it can easily be converted into inflammatory compounds,” Warren says. Also include on your foods-to-avoid list: processed meats such as sausage and bacon.
Dairy products. Like red meat, dairy products contain the natural inflammatory arachidonic acid. “Cow’s milk is one of the biggest culprits,” Bagel says, because it also contains the protein casein, which has been linked to inflammation. Egg yolks, too, are high in arachidonic acid, so consider nixing them from your diet.
Nightshade plants. Some people report that consuming plants from the “nightshade family” — which includes peppers, white potatoes, eggplant, and tomatoes — exacerbates their psoriasis. These vegetables contain solanine, a chemical compound that has been shown to trigger pain in some people. “Certain patients believe that if you avoid these vegetables, you decrease your symptoms,” Bagel says. “I’m not so sure about that, but I’m not opposed to people trying it.”
Citrus fruits. Sometimes, an allergic reaction can cause psoriasis to flare. Citrus fruits, such as grapefruit, oranges, lemons, and limes, are a common allergen. See if eliminating them from your diet improves your skin. This prohibition includes their derivatives as well, such as lemonade or grapefruit juice.
Gluten. Gluten is a protein found in some grass-related grains, including rye, wheat, and barley. Researchers in Portugal found that psoriasis symptoms in some people with a gluten sensitivity improved after they avoided gluten in their diets. Studies are ongoing, but the idea of psoriasis patients benefitting from a gluten-free diet is still controversial, Bagel says. Even if it works, he adds, it’s not an easy diet to follow.
Condiments. Some people with psoriasis find condiments and spices to be their enemy. The ones that seem to cause the most trouble for people with psoriasis are pimento, cinnamon, curry, vinegar, mayo, paprika, Tabasco sauce, Worcestershire sauce, and ketchup. They’re on the no-no list because substances in these condiments can increase inflammation.
Although research has yet to confirm a direct link between what you eat and psoriasis flare-ups, you might find that your condition improves when you avoid one or more of these foods. Be sure to share what you discover with your doctor so you don’t miss out on any important nutrients

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Good Nutrition Guide

03 Tuesday Jun 2014

Posted by Bob and Robin in Baking, Captain's Shack, Cooking Programs, Dinner At The Captains Shack, Dinner With Robin, Happy Forks, Nutrition Label, Photos By: Bob Young, Report By Robin, Salmon, Seafood, What's For Dinner?

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copper river salmon, Happy Forks Nutrition, nutrition, nutrition label, nutrition labels


24May2014_1d_Sushi-Joy_Mango-ChickenRobin came across this interesting Nutrition Guide where online, you can make your own nutrition labels or just check to see the nutritional value of your meal. Look at Happy Forks Nutrition. Here is the nutrition label for Baked Salmon II, found in the recipes above. (This is not the recipe for the dish shown here.) I have also added a nutrition to our Green Tomato Relish to see how the program works with a large list of ingredients.

Nutrition label for Baked Salmon II made at Happy Foods.

Nutrition label for Baked Salmon II made at Happy Forks.

This is the nutrition label to our Green Tomato Relish.

This is the nutrition label to our Green Tomato Relish.

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How to Bone a Leg of Lamb

18 Friday Apr 2014

Posted by Bob and Robin in Buy Idaho, Captain's Shack, Classes, Cooking Programs, Cooking Safety, Food Prep, Idaho Lamb, Lamb, What's For Dinner?

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de-bone, de-bone lamb, Easter Lamb Dinner, lamb, Leg of Lamb, Stuffed Leg of Lamb


Here is a great video on how to bone a leg of lamb. Enjoy! How to Bone a Leg of Lamb. Then, after you have the lamb prepped, here is a recipe for Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

Stuffed Leg of Lamb

Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables – Just in time for Easter!

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Williams-Sonoma Cooking Class – Pizza!

21 Friday Jun 2013

Posted by Bob and Robin in Arugula, Baking, Boise Adventures, Cooking Classes, Cooking Programs, Cooking Styles, Food Prep, Italian Food, Party Time, Photos By: Bob Young, Pizza, Prep Work, Special Events, Special Information, What's For Dinner?

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anchovy pizza, bread flour, mario batali, pepper pizza, willams sonoma


20June2013_1_Willaims-Sonoma-Class_LogoA really good experience last night attending this class. Great conversations, comments and information. For instance, in Italian cooking, “In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft.” [ochef.com] The recipe that was used is from Molto Gusto by Mario Batali and Mark Ladner, and calls for “00” flour. Chad Poznick, resident Chef at this Willams-Sonoma store, said to replace it with bread flour. Just remember to sift it several times to get the same “softness” as 00 flour.
Here are some photos from the class. Enjoy and please VOTE above. Also, Left-Click any of these photos to see enlarged. Goot Essen!

Chad Poznick, resident Chef at the Boise Williams-Sonoma

Chad Poznick, resident Chef at the Boise Williams-Sonoma.

Chef Chad kneads the pizza dough.

Chef Chad kneads the pizza dough.

The pizza toss. Nice job, Chef!

The pizza toss. Nice job, Chef!

Prepping the Sausage and Pepper Pizza.

Prepping the Sausage and Pepper Pizza. Pair this with a great bottle of wine, say a Cold Springs (ID) Hot Red Red or a good Chianti.

Adding the cheese.

Adding the cheese.

The finished product.

The finished product.

Prepping a Prosciutto and Arugula Pizza.

Prepping a Prosciutto and Arugula Pizza.

The finished product and ready to eat.

The finished product and ready to eat.

Anyone for a Potato, Anchovy and Ricotta Pizza? Pair this with a Caesar Salad and you've got a wonderful meal.

Anyone for a Potato, Anchovy and Ricotta Pizza? Pair this with a Caesar Salad and you’ve got a wonderful meal.

Yum!

Yum!

Finish the meal with a wonderful Creme Fraiche Gelato. Double yum!

Finish the meal with a wonderful Crème Fraîche Gelato. Double yum!

A delightful evening and I expect to join in on more of these events. Loads of fun. Cheers!

43.624890 -116.214093

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William Sonoma Grilling Seminar

09 Sunday Jun 2013

Posted by Bob and Robin in BBQ Class, Classes, Classics, Cooking Programs, Cooking Styles, Food Prep, Grilling, Photos By: Bob Young, Seafood, Special Events, What's For Dinner?

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cooking, cooking shrimp, food, himalayan salt, salt block


09June2013_1_William-Sonoma-Class_OverviewA good seminar tonight. Next time I’ll remember (1) To take my other camera, and (2) Bring my notes home with me!!! Duh! Overall, a good evening and very well attended. I’m glad I went a little early. Food was good of which I liked the shrimp the least – way to salty for me; It was cooked on a Himalayan salt block. The pulled pork was good, but the pork tenderloin was the best. I will get another copy of the recipes tomorrow and post them. But for now, here are some photos from tonight. I did sign-up as an alternate, for their late June 2 hour seminar. Enjoy these photos.

Chef Chad roats spices.

Chef Chad roasts spices.

Searing the pork loin.

Searing the pork loin.

Pulled Pork

Pulled Pork

Cooking shrimp on a salt block. Personally, I think it is way too much salt.

Cooking shrimp on a salt block. Personally, I think it is way too much salt.

Shrimp plated.

Shrimp plated.

Pork Loin. I'll post the recipe for the sauce tomorrow.

Pork Loin. I’ll post the recipe for the sauce tomorrow.

43.624890 -116.214093

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Cooking With Yvonne Anderson-Thomas

07 Monday Jan 2013

Posted by Bob and Robin in Classes, Comfort Food, Cooking Programs, Cooking Styles, Food Prep, Party Time, Soul Food, Special Events, Special Information, Things To Do, What's For Dinner?

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Brown Shuga Soul Food, food, l Food, Soul Food, Soul Food Classes


Valentines Special at Brown Shuga!If you would like to learn the intricacies of Soul Food, here is your chance. One of Boise’s finest Soul Food Chefs is giving a series of classes in Nampa. Here is the Nampa schedule and costs. There will be other classes in other locations.

Chef Yvonne Anderson-Thomas

Chef Yvonne Anderson-Thomas, Brown Shuga Soul Food

The cooking class will be in Nampa @ 223 East. Amity (behind NNU) Nampa, Id on

15th of January,BBQ class,

22nd of Jan- Soul Food class#1 and

29th of Jan- Soul food #2

5th of Feb and 12th of Feb- Romantic valentines dinners/desserts

Cost is $40.00 per class or January special $140.00 per series of 4 classes saving you $20.00!

If you bring friend save 10% on your fee.

Call Yvonne for more info or inbox me with more questions 208-794-0605

advance registration required!

43.624890 -116.214093

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National BBQ Month

06 Thursday May 2010

Posted by Bob and Robin in Cooking Programs, Food, Food Trivia, Grillin' and Chillin', Things To Do

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Is it really May? We had snow (in the mountains) last night! From Sizzle on the Grill, we learn …

May is National BBQ Month
Do you need a reason to throw a party?


If you actually need an excuse to invite friends over for a backyard cook-out – here’s a list of official “Observances” for you to peruse. Psst…my favorite is on May 11th.

——————————

If you need an excuse this month to invite folks over to enjoy a meal you prepared on the grill or smoker – pick a holiday, any holiday. I’ve highlighted a couple special dates that we’ll be celebrating at my place – ya shure you betcha!

Officially Recognized Reasons to Party in the Backyard in May:

Free Comic Book Day – May 1
National Home Brew Day – May 1
Stepmother’s Day – May 1
National Play Your Ukulele Day – May 2
Weird Laughter Day – May 2
Lumpy Rug Day – May 3
Respect for Chickens Day – May 4
Star Wars Day – May 4
Cinco de Mayo – May 5
Great American Grump Out Day – May 5
No Diet Day – May 6
No Pants Day – May 7
No Socks Day – May 8
Stay Up All Night Day – May 8
Mother’s Day – May 9
Tear The Tags Off Mattress Day – May 9
Windmill Day – May 10
Eat What You Want – May 11
National Nutty Fudge Day – May 12
Frog Jumping Day – May 13
National Chicken Dance Day – May 14
Armed Forces Day – May 15 (USA)
Straw Hat Day – May 15
Nylon Stocking Day – May 15
National Sea Monkey Day – May 16
Norwegian Constitution Day “Syttende Mai” – May 17
Pack Rat Day – May 17
No Dirty Dishes Day – May 18
Weights And Measures Day – May 20
National Wig Out Day – May 22
Neighbor Day – May 23
Cookie Monsters Birthday – May 24
National Tap Dance Day – May 25
Cellophane Tape Day – May 27
Hug Your Cat Day – May 30
Paranormal Day – May 30
Memorial Day – May 30 (USA Traditional)
World No Tobacco Day – May 31
Memorial Day – May 31 (USA Observed)
Victoria Day – May 31 (Canada)

Find a reason to throw a backyard cook-out!

——————————


And if you Are really into the BBQ Scene, here’s your opportunity!

Memphis in May
The world comes to Memphis May 13 – 15
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Naturally, Char-Broil is gonna be there!
The 2010 Char-Broil® INFRARED Grilling Tour rolls into Memphis, TN to celebrate Memphis in May’s World Championship Barbecue Cooking Contest on May 13-15.

The entire Memphis in May event week is dedicated to outdoor cooking competition. So we thought we’d have one of our own – for fun – and feature some local celebrities. Here’s what we came up with – and I suspect it will be quite a show.

Big Personalities. Sizzling Competition.
Beginning at 1:30 p.m. CST on Thursday, May 13th, Char-Broil will host the first official Infrared Cooking Contest. I’ll be there (all week long) and I’m bringing 3 guest chefs to join in the fun, make some friends and spread the word about Char-Broil infrared grills.

Get the details and links to follow us on Facebook, Twitter & YouTube

The 2010 Char-Broil® INFRARED Grilling Tour rolls into Memphis, TN to celebrate Memphis in May’s World Championship Barbecue Cooking Contest on May 13-15.

Hundreds of teams are ready to compete nose-to-tail at Tom Lee Park in downtown Memphis for more than $100,000 in prizes and supreme bragging rights. Teams adorn their areas with elaborate decoration, trophies attesting to their boasting rights and, as one can imagine, clever and creative team names.

Grilling is the main theme and this year Char-Broil is the official grill sponsor. The entire Infrared Grilling team will be there with the Char-Broil trailer and dozens of infrared grills, as well as grilling samples of Bubba Burgers, Johnsonville Sausages and fresh Dole fruit like pineabble and bananas – hey, you ever tasted a grilled banana? be sure to stop by and do that as well as test your skills to win prizes.

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Chef James Grimes

29 Wednesday Apr 2009

Posted by Bob and Robin in Celebrations, Cooking Programs, Food Prep

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It’s not often that we get to Salute one of “our friends”, but now is one of those times. Please look at Chef James Grimes and his TV spots. The flyer has some interesting information on it, about his resume and the 2009 IWC. Take a look. Cheers!

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Foodnetwork Is Coming To Boise!!

25 Wednesday Feb 2009

Posted by Bob and Robin in Celebrations, Cooking Programs, Interesting Information, Local Markets, Restaurants

≈ 1 Comment


Harken, all ye who love food! On 3 March from 9:00am until 5:00pm, the Foodnetwork and Diner’s, Dive’s and Drive-In’s with Guy Fiere will be at the Westside Drive-In, 20th and State Streets for a filming. Want some great food and be on TV? Chef Lou saw me at home and relayed this info to me. He also said that the Westside Drive-In was the Number 1 Requested Restaurant in the state of Idaho for this program. I am happy to say that I was one of those people who contacted the Foodnetwork for this purpose. They wanted to come last November, but Chef Lou Aaron told them that they did not want to come to Boise in November. Hope to see some of you there. If you have time, you may want to walk down the alley – east on Madison Ave or Tin Pan Alley – and say Hi, if we are not there! You can find a review of Westside Drive-In that Robin and I made at Restaurant Review. You can also look at their Web Site.

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If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

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Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

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Think Local!! Idaho Products.

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Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

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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.

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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

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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

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Great Jewish recipes!

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Some Great Boise Restaurants.

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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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