OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.
Wow! What a delightful and exciting wine dinner in Eagle, ID at Bacquet’s Restaurant. Yummy French cuisine! And the wines that paired so well with dinner from 3 Horse Ranch Vineyards. Just look at this menu, the wines and the photos of the food. Great to have a truly French restaurant in the area! (Left-Click any of these photos to see them enlarged. Enjoy!
A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in maki sushi.
A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard-boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
Szüz tekercsek (“Virgin rouladen”), in Hungary a dish[clarification needed] filled with minced meat.
Zrazy (or “rolada”), in Poland
Here is the Recipe for the Lamb Roulade. You can follow the photos for help. Enjoy!
Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menu – subject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
And to follow-up from the Parma Ridge Winery web page,
Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
Bella Aquila Restaurante in Eagle, ID sponsored the 3 Horse Ranch Vineyards wine dinner. A full 6 course dinner was served with as many 3 Horse Vineyards wines. The participation was superb and the crowd enjoyed themselves. It was good to see the Cunninghams again – it has been a while. They are the owners of the winery. Also they have added Brandon St-Martin to their staff as the winery manager. Just look at this menu. (You can Left-Click any of these photos to see them enlarged.)
A 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.
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.
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!
Visit 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!
Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.
Caesar Salad Dressing
Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.
We’ve not been out to Parma Ridge Winery and Restaurant for their Friday Happy Hour until last night. Glad we went. They are very busy, so if you have a crowd of more than four, it’s best to call ahead. The patio is open and a large part of it is covered.The menu may also be somewhat different than the Saturday or Sunday Brunch menus. Check the link above for the available menus or look at This Weekend at Parma Ridge to see the menu varieties for at least one of the weekends. Whenever you go, and I highly suggest this 5-Star winery and restaurant, you will be treated to some awesome wines and definitely some awesome food as prepared by Chef Storm and Sous Chef Megan. The Staff in the restaurant has grown! They have added Sous Chef Megan and service Staff. Our server Tammy was excellent. Thank-You! Here is some of the Happy Hour food that was at our table. We did not eat all of this as Fred and Dottie Christensen joined us. Good to see friends there. Enjoy! We did.
We did have wine. A wonderful blend of Cabernet Sauvignon and Merlot that paired wonderfully with asparagus. (Robin tried the newest rage of vanilla ice cream in red wine. She tried it with this blend. Wasn’t bad! If you like Guinness and Ice Cream you will probably like this.) And then we had some –
2015 Chardonnay, $16.50
Fargo Farms – Snake River Valley
Everything you would expect from the terroir of the area, this dry Chardonnay is made with Chardonnay grapes from Fargo Farms and a touch of Gewürztraminer from Parma Ridge Vineyards. This wine has been created to preserve the intense flavors and aromas without any manipulation. Hints of grapefruit and rosemary compliment the tart finish to be enjoyed any time of the year.
2015 Dry Riesling, $16.50
Fargo Farms – Snake River Valley
Made with 100% Riesling, this dry wine features melon with citrus notes and touches of honey crisp apple. This smooth wine is a perfect complement creamy pasta and sharp cheeses. This also pared very well with asparagus. Hard to find a wine that pares well with asparagus or artichoke and maybe avocado.
Such a great evening at the winery and restaurant. Definitely 5-Stars!!!