Awesome Dinner For The Boise Farmers Market

06 Monday Oct 2014

Posted by Bob and Robin in Acme Bake Shop, Appetizers, Beef, Beets, Boise Adventures, Boise Farmers Market, Bread, Butternut Squash, Buy Idaho, Cheese, Classic Cuisines, Coffee, Dinner With Friends, Dinner With Robin, Healthy Eating, Heirloom Squash, Heirloom Tomatoes, Idaho Beef, Idaho Breweries, Idaho Chefs, Idaho Wine, Interesting Information, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Organic Foods, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Purple Sage Farms, Restaurants, Restaurants To Try, Rice Family Farms, Saint Lawrence Gridiron, Salad, Soup, Special Information, Vegetables, What's For Dessert?, What's For Dinner?, Wines - Idaho

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beef short ribs, eat local, micro greens, neckar coffee

Yes it was! And many thanks to all of the Boise Farmers Market producers for supplying the awesome meal items and the Saint Lawrence Gridiron, at 703 W Bannock in Boise (208) 433-5598, for supplying the space, the Waite Staff and an awesome Chef! Just a super, super night!
I do believe that this was the first of dinners like this to raise funds for the Boise Farmers Market. And I do hope that they continue to do this Fund Raising Dinner next year and many years to follow. When you look at the menu and photos below, you will see the superb meal that we had. Congratulations to all who worked so hard to make this a success! Left-Click any of these photos to see them enlarged.

The flyer for this year’s event.

Delightful table center pieces added to the Fall theme.

The wonderful menu!

Butternut Agnolotti with Sage Beurre Monté

Fraiche Tartine open faced gougere chipotle fraiche cucumber

Fraîche Tartine
open faced gougére, chipotle fraîche and cucumber

Yellow Tomato Gazpacho heirloom tomatoes brown butter crouton

Yellow Tomato Gazpacho
heirloom tomatoes and brown butter crouton

Harvest Vegetable Salad seasonal root vegetables candied walnuts local greens

Harvest Vegetable Salad
seasonal root vegetables, candied walnuts and local greens

Short Ribs
smoked and braised short ribs, Carolina grits, salt roasted carrots, braised leeks and pan jus

Apple Galette cinnamon custard brulee with fresh grated nutmeg whipped cream

Apple Galette
cinnamon custard brûlée with fresh grated nutmeg whipped cream

Neckar Coffee added some delightful coffee to our dinner. Thank-You!

Snake River Winery offered wines with the dinner and beer was also available from Woodland Empire Brewery.

The Check-In table

The Chef for the meal and on the right owner Brian Garrett. Thank-You both for this delightful evening.

Robin enjoys some Neckar Coffee.

Thank-You everyone for this event. It takes a lot of hard work to arrange this. Karen Ellis – Thank-You!

Lamb Dinner with Chris

03 Friday Oct 2014

Posted by Bob and Robin in Apple, Brussels Sprouts, Buy Idaho, Captain's Shack, Celebrations, Dinner At The Captains Shack, Dinner With Chris, Dinner With Family, Dinner With Robin, Herbs and Spices, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Recipes, Special Dinners, Vegetables, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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Boise Farmers Market, Boneless Leg of Lamb, brussels sprouts, heirloom carrots, lamb

Yes, a full and complete Lamb Dinner with Chris. The occasion? I don’t know. Maybe “Just Because”. Here Oma Robin holds him the day after(?) he was born. Or is she still holding him after delivery? Anyway, a cute baby boy! And his birthday is just past. 24 years! So it makes this photo 24 years old! So on with the dinner. Enjoy the photos as much as we enjoyed the dinner. Everything Chris – and us – like! Left-Click any of these photos to see them enlarged. Cheers! Oh! And Yes. Most of the ingredients of this meal were grown or raised locally. The lamb was a Felzien Farms lamb. Veggies from the Boise Farmers Market. Etc.

Rolled and Stuffed Bonelessx Leg of Lamg Orange Balsamic Brussels Sprouts Oven Roasted Rosemary and Thyme New Potatoes Oven Roasted Heirloom Carrots

Rolled and Stuffed Boneless Leg of Lamb
Oven Roasted Rosemary and Thyme New Potatoes
Orange Infused Balsamic Brussels Sprouts
Oven Roasted Heirloom Carrots

I boned the lamb and then rolled it with fresh oregano, fresh mint, salt and pepper and spinach. Then on the outside I dusted it lightly with Greek Spice. It was so yummy!

The dinner plated. We served this with a 2013 Honor Vera Garnacha. And believe it or not, it was just a little light with the Brussels sprouts. Other than that, it was a good match.

Skillet Apple Pie
with
Cinnamon Fresh Whipped Cream

This is so easy to make and so delicious. The only other thing, outside of the butter and brown sugar, to make this slightly better would be the addition of lattice designed bacon on top! Here is the recipe if you want it. Skillet Apple Pie recipe. (We added some fresh vanilla seeds to the mix too. Scrapped the bean to get the seeds.)

Good Visit to the Modern Hotel Brunch

28 Sunday Sep 2014

Posted by Bob and Robin in Acme Bake Shop, Boise Farmers Market, Breakfast With Robin, Brunch, Buy Idaho, Eggs, Fruit, Local Farmers Markets, Local Harvests, Local Markets, Modern Hotel, New Restaurant Trial, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Things To Do, What's For Dinner?, Whats For Breakfast?

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brunch, Modern Hotel

Yes, it was a good brunch. Different. And we rate this a 3 1/2 to 4 Stars out of 5-Stars. But we will have to go back for their dinner menu to make sure of the rating. This was our first time. They made a good impression on us. The staff was extremely friendly and helpful and loved to talk to all of their clients. They like their work and it shows. Here is a link to The Modern Hotel where you can view their menus, make room and restaurant reservations and get on their mailing list. An interesting point: They really do try to use local products as much as possible.

The Modern Hotel & Bar thanks Peaceful Belly, Homestead Natural Foods, Waterwheel Gar- dens, Purple Sage Farms, Next Generation Organics, Sweet Valley Organics, Gaston’s Bakery,
Idaho’s Bounty, Lava Lake Lamb, Malheur River Meats, Life Spring Farms, Cloverleaf Cream- ery, Meadowlark Farm, M & N Cattle Co., Acme Bakeshop and Miss Mona’s Chicken Ranch for
their local products

If you are in the area or are visiting Boise, please visit their website. Here are some photos of our visit. Enjoy!

Artwork at the entrance.

45 rpm records in the Men’s Room and they say, in the Women’s Room.

I won’t say the location of this Little Demon in the restroom.

Fresh Scone with Mascarpone Cheese

Lomo Side Dish

Lomo is the Spanish word for tenderloin. Pork tenderloin is known as lomo de cerdo, whereas beef tenderloin is just called lomo. A specific type of lomo is lomo embuchado, which is a dry-cured meat made from a pork tenderloin. [This is what we had and pictured here] It is similar to cecina, but with pork instead of beef. An Italian version exists called lonza stagionata. [Wikipedia]

Gâteau de Crêpe ( Cake)stewed fruits and mascarpone

Gâteau de Crêpe (Crêpe Cake)
stewed fruits and mascarpone

Fried Egg Moroccan Black Beans with Lemon Cream Polenta

Fried Egg
Moroccan Black Beans
with
lemon cream and cilantro
Fried Polenta

This was a Special for today. Our Waitperson, Ceci, said they were trying this out to place as a regular addition to their menu. We said they should add it.

Time For A Tailgate Party!

27 Saturday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Beef, Beer and Ale, Beer and Food, Boise Farmers Market, Buy Idaho, Cast Iron, Comfort Food, Dinner At The Captains Shack, Dinner With Robin, Idaho Beef, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Sloppy Joe, Tailgate At The Captains Shack, Tailgate Party, Tomatoes, What's For Dinner?

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Boise State, sloppy joe, Sloppy Joe Tailgate Party, tailgate party

It ’tis the season!! Time to do some Tailgating at a stadium or at home watching the Big Game! It’s raining here and the game is in Colorado at the Air Force Academy. Final score should be – I said should be – Boise State 27, Air Force 14. Sit back. Relax. Have a Brew and some Sloppy Joe! Hoot and Holler all you want. Time for some fun and good food. Here is the recipe for our Sloppy Joe Tailgate Party. Enjoy! The game starts at 5:00 MDT on CBSSN, Channel 221 on DirecTV.

Sloppy Joe getting happy. Let it cool. Heat it up. Let it cool. Heat it up and serve it. It is far better after several cool/heat cycles. The flavors marry better.

Sqlaw and Wonderful Appetizers!

23 Tuesday Sep 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bakery, Anchovy, Appetizers, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Capers, Captain's Shack, Garlic, Herbs and Spices, Local Farmers Markets, Meatless Monday, Panini Sandwiches, Pastrami, Photos By: Bob Young, Salad, Seafood, Spinach, Tapas, Tomatoes, Vegetables, What's For Dinner?

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anchovy, pissaladiere, sqlaw, tomato tart

Sqlaw? What is that? Acually it is a roasted spaghetti squash slaw, thus Sqlaw. Here is the recipe for the Sqlaw. It is also in the recipe file above.
But, before you can have a sandwich or a full meal, one must have some type of appetizer. Here are two that Robin found online and the recipe link is posted with the photo. Which one do we like best? Well, maybe if you come to maybe the November Treasure Valley Wine Society tasting in November, you just may have the opportunity to try our favorite. We really did enjoy and like all of these offerings. Try them. Let us know what you think. Cheers!

Hot Turkey Pastrami and Sqlaw on Acme Bake Shop Toasted Rye Garden Fresh Tomato and Basil Salad with Fresh Arugula

Hot Turkey Pastrami and Sqlaw on Acme Bake Shop Toasted Rye
Garden Fresh Tomato and Basil Salad on Fresh Baby Spinach

Pissaladiere

Don’t be frightened by the title. Here is the link to the recipe. Cheers! Pissaladiere Recipe

Herbed Tomato and Roasted Garlic Tart

A really very good tomato tart. Almost like a pizza on puff pastry. Here is The Recipe.

“Tailgating” with Gumbo

21 Sunday Sep 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Birthdays, Boise Farmers Market, Buy Idaho, Captain's Shack, Chicken, Classic Cuisines, Corn, Corn Bread, Dinner With Robin, Ethnic Foods, Local Farmers Markets, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Sausage, Seafood, Shrimp, Tailgate Party, Traditional Food, Vegetables, What's For Dinner?

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Acme Bake Shop, corn bread, Guatemalan Corn Bread, gumbo, tailgate party

You can not have a successful Tailgate Feast without Acme Bake Shop bread. We had some of their Baguette with our own Gumbo and Corn Bread. If you would like a good corn bread recipe, here is the one we use, Guatemalan Corn Bread. I just adapt it and put the corn from 1 ear in the batter without chopping the kernels. I still use the 3 ears mixed with the eggs. This reduces the amount of sugar I add to the batter. I only used 1/4 cup of sugar instead of 1 cup. See the recipe.
As for the gumbo, we use our “stand-by” recipe that we used for Robin’s 70th Birthday. I just reduced the ingredient amounts to satisfy our needs. Robin’s 70th Birthday Gumbo. Do enjoy the recipes and these photos. It made for a great Tailgate adventure. And, BSU won the game with Louisiana Ragin’ Cajuns, 34-9. That makes BSU 3-1 for the season, their only loss to Ole Miss.

The gumbo is getting very, very happy!

The Guatemalan Corn Bread cooling down.

Acme Bake Shop Baguette Guatemalan Corn Bread Gumbo

Acme Bake Shop Baguette
Guatemalan Corn Bread
Robin’s Gumbo

Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Vegetables, Vinegars, What's For Dinner?

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Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

Robin’s 32nd Anniversary of her 39th Birthday!!

18 Thursday Sep 2014

Posted by Bob and Robin in Ahi Tuna, Appetizers, Beer and Food, Caesar Salad, Celebrations, Chandler's Steak House, Classic Cuisines, Classis Sauces, Dinner With Family, Dinner With Robin, Idaho Beef, Idaho Chefs, Joseph Swan Vineyards, Kobe Beef, Oysters, Party Time, Photos By: Bob Young, Restaurants, Restaurants To Try, Seafood, Spanish Wines, Special Dinners, What's For Dessert?, What's For Dinner?, Wine and Food, Wine Dinners, Wines - California, Wines - French, Wines - Idaho

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Chandlers, kobe beef, oysters, tuna

When one reaches a given year, let’s say 60 or there abouts, one really should celebrate ones birthday over several days. And one should have plenty of food and wine! I do believe that Robin had just that this year!! Happy Birthday, Honey! Let’s start the celebration on Sunday, September 14 with a dinner that Marnie and Mac made. Thanks to Sophia and Chris, too, for helping with this event. Look what we had.

Mac’s 2010 Mead!

Some pretty good IPA.

All the makings for some really good tacos. Pork, onions and tomatoes. Along with salsa and avocado.

And add some grilled flank steak and one has a delicious taco.

Stuffed Peppers for a side dish.

And Robin really likes Marnie’s Carrot Cake. (So do the rest of us!)

Then we had to rest for a while after eating all of this. This is the Birthday Rule: When it is your time to celebrate, YOU get to choose where you want to go for dinner. Any place in town. U-Pick-It! Robin chose Chandler’s Steak House this year. Good Choice. Look at this spread, and they knew it was her Birthday! Thank-You for a great dinner. The food, The Staff and the Wine were all super!

Robin at out table studying the Wine List.

We did have some great wine.

And it went very well with our dinners.

Start with these two delicious wines. Went very well with our seafood appetizers.

These two also went quite well with the appetizers.

Pacific Oysters
Freshly shucked oysters on the half shell, served on shaved ice with housemade mignonette sauce.
Kumomoto, Humbolt Bay, CA
Shigoku, Willapa Bay, WA

Tower of Tuna
Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger, and sesame seed vinaigrette with
Asian sesame crisps.

Now for these two awesome red wines with our entrees. Great choice!

Chandler’s Caesar Salad
Whole crisp leaves of romaine with our classic anchovy caesar dressing and garnished with parmesan cheese crouton and white anchovy.

American Kobe Beef
Snake River Farms crosses the premiere Japanese Wagyu breed with American Black Angus to create the American Kobe beef. This richly marbled beef is considered to be America’s best grade.

Veal Picatta
Scallopini cuts of fresh veal in a lemon,
butter and caper sauce, served with broccoli
raabe and orzo with sundried tomato

An awesome dessert wine.

Chocolate Volcano Cake with Grand Marnier Whipped Cream and Hot Fudge Sauce

Chocolate Volcano Cake
Grand Marnier Whipped Cream and Hot Fudge Sauce

Fresh Fruit Cobbler
Fresh, seasonal fruit baked in a vanilla crust
with house-made cinnamon ice cream

So there you have it. Several awesome meals. Here’s to next year!! Cheers.

NW Wines and Food at “The Buzz”

10 Wednesday Sep 2014

Posted by Bob and Robin in Appetizers, Beef, Bread, Buy Idaho, Cakes, Chocolate, Coffee, Cuts of Beef, Dinner With Friends, Dinner With Robin, Idaho Wine, Local Harvests, Party Time, Photos By: Bob Young, Salad, Seafood, Shrimp, What's For Dinner?, Wine and Food, Wines - NW

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chocolate, NW wines, pot roast

Cristi and Tommy keep “adjusting” the floor plan of The Buzz. They have moved the wine bar around to be able to add more table space. You can see the “adjustment” in this photo.
The dinner tonight was OK. I have had better at the Monthly Wine Dinners. But, I have also had worse. I think that by tonights dinner – Wednesday, things will be adjusted. Many thanks again to Peggy Hands-Behrens and Joseph Geist for helping with the wine pouring, table settings, menu planning and bussing the tables.
Cristi opened the evening with a 2013 Split Rail Rosé of Tempranillo that was pretty good. I was surprised. Mellow and smooth with a long finish and good appeal. [17] $15.00. Here is what else we had. Enjoy! Left-Click any of these photos to see them enlarged.

Cranberry Feta Pinwheels A very good opener and I don't like Feta! There were none left ove3r on my plate. 2011 Iris Pinot Noir 13.5% alc. light on the body and balance. fair appeal [16]

Cranberry Feta Pinwheels
2011 Iris Pinot Noir
13.5% alc. light on the body and balance. fair appeal [16] $19.00

A very good opener and I don’t like Feta! There were none leftover on my plate.

[caption id="attachment_12654" align="aligncenter" width="524"]

Shrimp Louis Pasta Salad
2011 Willamette Chardonnay
12.5$ alc. very light on the bouquet but moderate balance and finish. [15] $21.00

The chardonnay went well with the salad. Good paring and good salad!

Vegetable Barley Soup
2010 Basel Claret
14.3% alc. good body and bouquet. moderate finish [15] $22.00

The soup, to me, was over spiced. It wiped the wine out and the wine emphasized the spiciness. The carrots and celery needed to be cooked a little more.

Pot Roast with Potatoes and Carrots
2013 Saviah Creek Jack Syrah
14.1% alc. great bouquet, balance and body. mild finish [18] $16.00

Some servings of the pot roast needed to be cooked longer. They were tough. And again, the carrots and potatoes needed to be cooked a little longer. I missed some gravy with the pot roast. My two slices of bread – gravy soppers – were good. Thanks, Tommy!

Vanilla Cupcake with Coffee Buttercream
2009 Brian Cellars Byzance
14.3% alc. Awesome! great balance and finish with a good appeal. The wine was a perfect match. A winner! [19] $30.00

Cristi said she would work on the recipe for the Coffee Buttercream and post it. I hope so. It was that good. See the photo below for the wine bottle label.

Brian Carter Cellars Byzance – a blend of 53% Grenache, 23% Syrah, 18% Mourvedre, 4% Cinsault and 2% Counoise. A very good wine. We bought 1 bottle.

Joseph Geist brought these two wines for us to savor. I really liked the apricot. The pomegranate very tart. I did not care for this one.

Joseph Geist brought these two wines for us to savor. I really liked the apricot. The pomegranate was very tart. I did not care for this one.

Wine Meet-Up and Reel Foods Oyster Bar

04 Thursday Sep 2014

Posted by Bob and Robin in Appetizers, Caesar Salad, Dinner With Robin, Flatbread Neapolitan Pizzeria, Herbs and Spices, Idaho's Bounty, Italian Food, Lobster, Local Harvests, Locavore, New Restaurant Trial, Party Time, Photos By: Bob Young, Pizza, Reel Foods Oyster Bar, Restaurant Reviews, Seafood, Shell Fish, Special Events, What's For Dinner?, Whats For Breakfast?, Wine and Food, Wines - Idaho

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Flatbread Neapolitan Pizzeria, Reel Foods Oyster Bar

On Wednesday, we joined the Wine Meet-Up group for a gathering at Flatbread Neapolitan Pizzeria in Boise at 800 W. Main, Suite 230, Boise, ID 83702 and their phone is (208) 287-4757. Not bad, overall, but their food, at least two of them that we had, were very spicy and Robin could not finish all of hers. It might be a good idea if the Wait Person would explain that some menu items are spicy. Our Waiter, Dallas, was very good, except he did not tell us of the spiciness. Their menu and bar offerings are readily available at Boise Menu. Here are some photos from our visit. I do hope that you enjoy it when you go there. Ambiance is really very good and children are welcome, they even have a childs plate of pasta, which Robin got. And they do advertise that their products are purchased locally as much as possible. I can not, however, give them more than 3-Stars out of 5-Stars because of the spiciness of the foods. Enjoy these photos. Cheers!

Robin at Flatbread.

Making pizza in a wood fired oven.

Part of the interior of Flatbread in Boise.

Claire Fenton, Organizer of the Meet-Up group, and Bev Fraser of Fraser Winery in Boise.

They list this as a

Classic Caesar
Artisan Romaine, Fresh Parmesan, Focaccia Croutons

but without anchovy it is not the classic version. Calling this a Classic Caesar Salad is like calling a Reuben Sandwich with Thousand Island dressing a “classic” Reuben. It is not!

Baked Goat Cheese

Robin had this and it was very, very spicy. She could not eat it all.

Pepperoni-Sausage-Mushroom Pizzetta

This is what I had, It too was spicy, but not as bad as what Robin had.

Robin then had

Pasta Alfredo
Picky and Proud!

A delightful change from the spiciness of her appetizer of goat cheese.

I had this

Summer Gnocchi
House-made Ricotta Gnocchi, Creminelli Proscuitto, Grilled Broccolini, Local Mushrooms, Roma Tomatoes, Pinot Grigio Cream, Shaved Parmesan
(available after 4pm)

It was very good with a nice cream sauce.

Then on Thursday morning, Robin said she would like to go to Reel Foods Oyster Bar for a Lobster Roll. Their address is 611 Capitol Boulevard, Boise, ID 83702, and their phone is (208) 342-2727 And who am I to refuse a good lobster? Here is their Menu, and it is a good one. Yummers!

Robin sitting on the patio at Reel Foods Oyster Bar waiting for our Lobster Rolls.

They now offer Sushi. too. This is not the raw one.

Lobster Roll and Fries

We could have had potato salad instead of the fries. We just love this seafood market and get 99% of our seafood from there. They even have a section of frozen, overstocked seafood selections at quite a price discount.