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Category Archives: Photos

It’s Been A Good 2 Weeks

15 Friday Apr 2022

Posted by Bob and Robin in Acme Bake Shop Sourdough, Birthdays, Bistro, Brocolli, Buy Idaho, Buy Local, Cakes, Captain's Shack, Carrots, Chicken, Classic Cuisines, Comfort Food, Curry, Dessert, en Papillote, Food - French, Food - India, Green Beans, Green Salad, Housemade Soup, Idaho Trout, Local Farmers Markets, Parma Ridge Winery Bistro, Party Time, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes - French, Recipes - India, What's For Dinner?

≈ 1 Comment

Tags

chicken, curry, en papillote, French Food, India foods, kokanee, kokanee salmon, Papillote


First of all. I made it to 80 the first of April and I thank all who helped me make it an awesome day! Parma Ridge Bistro and Winery for a super great dinner as always and the German Chocolate Cake! And Marnie and Eric for opening their house and the Open House. Thank you one and all!

The kitchen has been slow and moderately successful. If I must throw away “leftovers” then that tells me that it was not especially liked. But that’s just my opinion. So lets start with the German Chocolate Cake and homemade Cupcakes. Thank you Stephanie and Michelle. And a very special thank you to the Love of My Life, Robin – you always make these time so special!

German Chocolate Cake from Parma Ridge Winery and Bistro http://www.parmaridge.wine/
Special Occasion Sweets by Michelle Smith, our Granddaughter-In-law Anna Shanner’s sister.

Now for the dinners. One of the better ones was a Salmon Papillote. Eric caught the Kokanee 2 days prior ton the meal and it was delicious! Moist and succulent.

Salmon Papillote right from the oven.
Salmon Papillote plated with a Green Salad and Carrots and Broccoli cooked in the papillote

And next there was an Indian Style Butter Chicken, a Rachael Ray treat that I “tweaked” somewhat. http://www.rockinrs.com/CS-Butter-Chicken.pdf. I added Kashmir Curry Powder that we make ourselves, which cuts the heat spice, somewhat. http://www.rockinrs.com/CS-Kashmir-Curry-Powder.pdf I also added some Sake. Here it is.

Indian Style Butter Chicken

And finally, we had some boneless, skinless chicken thighs leftover from the Butter Chicken, so I made some Chicken Rice Soup and I really liked it.

Homemade Chicken Rice Soup

So there you have some of the menus we had in the past week or so. The “not so popular” ones are not included. But enjoy these. I did. There is no recipe for the papillote. From Wikipedia, “En papillote (French pronunciation: ​[ɑ̃ papijɔt]; French for “enveloped in paper”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.

The parcel is typically made from folded parchment paper but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.

The moisture may be from the food itself or from an added moisture source, such as water, wine or stock. The choice of herbs, seasonings and spices depend on the particular e being prepared.

The parcel can be opened at the table to allow people to smell the aroma when it opens.”

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Two Interesting Meal Ideas

25 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Asparagus, Basmati rice, Buy Idaho, Buy Local, Dinner With Family, Food Prep, Herbs and Spices, Housemade Sauces, Idaho Vegetables, Idaho Venison, Idaho Wild Game, Local Farmers Markets, Photos, Photos By: Bob Young, Prep Work, Recipe by Eric Rhodes, Recipe By: Captain's Shack, Vegetables, Venison, What's For Dinner?

≈ 1 Comment

Tags

backstrap, balsamic, basmati, blackberry jam, recipe, Red Chard, Rice, salmon, tenderloin, Venison


Here are two dishes we made this past week. Both are delicious and fairly easy to do, especially the salmon. Take a look.

The first is a baked salmon dish that does not have a specific recipe. This time we used a local Golden Plum Jam, but normally I use a MacKays Orange Marmalade. Just make sure the salmon is dry before you spread the jam, or marmalade, on the fish. Lightly salt and pepper the fish before adding the jam and then bake for about 7 minutes in a 375 degree F oven. Enjoy.

Golden Plum Jam or Orange Marmalade Coated Salmon served on a bed of Steamed Red Chard and Spinach.

Next we have a delicious venison backstrap pan roast with a special Blackberry Jam Sauce. A mixture of reduced blackberry jam, made from fresh blackberries from our daughter’s bushes last fall, and a good balsamic vinegar and apple cider. (See the recipe) OK. So your question is, “What is backstrap?”

Venison backstraps are a cut of meat that is found along the back of a deer; alongside the spine. They are often confused with a tenderloin cut of meat. While they aren’t the same as a tenderloin, they are considered one of the most tender cuts of meat of a deer. Also, known as striploin. There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap or striploin. The difference between backstrap and tenderloin is, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs.

Recipe: http://www.rockinrs.com/Erics-Venison-Backstrap.pdf
Venison Backstrap plated with Asparagus and Mashed Garlic Potatoes

This dish would be awesome with a pork tenderloin, if you don’t have venison. Use the same recipe that is linked under the photo of the venison. If you use pork tenderloin, serve it with beets, either whole small beets or sliced, or sauteed cabbage.

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Coq au Vin for Valentines

17 Thursday Feb 2022

Posted by Bob and Robin in 5-Stars, Buy Idaho, Buy Local, Captain's Shack, Carrots, Chicken, Classic Cuisines, Cooking Styles, Food - French, Heirloom Carrots, Herbs, Homemade Sauce, Main Dish, Photos, Photos By: Bob Young, Pork Belly, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - French, What's For Dinner?

≈ 1 Comment

Tags

coq au vin, morel mushrooms, pork belly


Coq au Vin, Rooster in Wine, was my choice this year to make for Robin, my wife of almost 40 years, and Marnie, my daughter. It’s not for the faint of heart. It takes some ambition and time. But it is well worth it. Delicious!

Just a few suggestions. Prep your ingredients first. I suggest paper bowls for your prep work. Take your time and don’t rush through this. If you are thinking of using an Instant Pot, try, instead, a large cast-iron skillet, at least 2″ deep and a glass lid, you can’t watch the cooking through a solid lid. The dish takes almost a constant vigil.

I used a package of frozen Pearl Onions instead of fresh ones that I would have to peel; heirloom carrots instead of the orange ones; Courvoisier Cognac instead of brandy; dried morel mushrooms reconstituted in the wine used for the dish instead of button mushrooms; pork belly cut into strips instead of bacon and for the beurre manie, I just added to the oil in the pan some flour for thickening. For the chicken, I used boneless, skinless chicken thighs. The original recipe, Julia Child’s, calls for you to cut up a chicken. (Still had to skin and de-bone the thighs.)

And this really needs to be emphasized: Watch your temperatures and don’t burn the sauce. Keep the liquid level just covering the chicken – use chicken stock, not broth, if necessary – and use a medium to low simmer temperature.

Recipe – http://www.rockinrs.com/CS-Coq-Au-Vin.pdf

In my opinion, the dish has enough vegetables in it. So I did not use asparagus or rice to serve with it. I also served it with a dish of fresh cut fruit. Marnie had a Red Velvet Cake for dessert Try this and let us know what you think. We loved it.

Red Velvet Cake

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Two Meals to Try

11 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Buy Idaho, Buy Local, Captain's Shack, Cheese, Chicken, Classic Cuisines, Classic Herb Blends, Classis Sauces, Cooking Styles, Dinner With Family, Food - French, Food Photos, French Wines, Homemade Sauce, Idaho Vegetables, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, What's For Dinner?

≈ 1 Comment

Tags

Alfredo, coq au vin, shrimp


Here are two meals we made. The first is probably one of the best alfredo sauces I have ever eaten. Not “gummy” with cheese, but rather clean and smooth. Shrimp went very well with the sauce. The second is an “Old Persons Meal”, of sorts. Fried chicken with garlic mashed potatoes with pan dripping gravy and garden green beans. Enjoy these.

Recipe – http://www.rockinrs.com/CS-Alfredo-Sauce.pdf

The recipe calls for penne pasta, but we didn’t have any. So we used linguini which worked very well. The shrimp really added to the dish – you could probably use any seafood, scallops, lobster or Dungeness crab might be good, or other protein. Use your imagination. 

The Alfredo was smooth and creamy and not grainy. It added to the shrimp we used and did not conflict with it. Several flavor levels came through that were delicious.

 

Fried Chicken

I have had problems when frying chicken, but this one seems to have over come that flaw. I added some baking powder to the flour that I used to coat the chicken and beaten egg to dredge the chicken in before the flour. We also made sure the chicken was dry before dredging. Cook slowly over medium high heat for about 5 minutes per side, taking care not to burn the chicken. Start cooking skin side down. We always use thighs, or second joints if you are on the East coast, bone-in and skin on.

The gravy was made from the pan drippings to which we added some flour and some wine. Made sure that was all mixed then added some half and half and completely combined to make the smooth gravy. It was delicious.

So there are two more meals from this past week. Next thing I am trying is Coq au Vin, Rooster in Wine. Probably not as good as Julia Child would do, but good nonetheless. Stay tuned and Good Eating!

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2 Classic Dishes: Kielbasa and Pierogis and Pork Wontons

04 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Asian - Sauces, Asian - Spices, Asian Food, Cabbage, Captain's Shack, Cooking Styles, Dinner At The Captains Shack, Dinner With Family, Ethnic Foods, Food - Asian, Food - Make Your Own Meals, Food - Polish, Food Photos, Ginger, Local Markets, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, recipes appetizers, What's For Dinner?

≈ 1 Comment

Tags

kielbasa, pierogi, pork, recipes, sauer kraut, Wine


captains-shack-pipe-signed-Breakers-LMP

Actually I have never made either of these dishes before, so this was an exciting trip! The idea for the kielbasa dish came from Rachael Ray, but I radically changed some of the ingredients by adding additional spices and herbs and eliminating others. The sauerkraut, for instance, was to be one with cumin and caraway and if you could not find one like that, adjust it by adding a “scant” teaspoon each. I went to a 2 teaspoons each and it was wonderful. I also added turmeric and Riesling wine. I guess that’s the German in me. Here is the recipe for our CS Kielbasa and Pierogi Combo dinner – http://www.rockinrs.com/CS-Kielbasa-Pierogi-Combo.pdf

Kielbasa and Pierogi Combo ready for the oven
Dinner is plated

The second dish we made, my wife Robin came up with this one, I definitely have never made. It takes some time and effort,  but I think well worth it. It’s basically, ground pork, not sausage, fresh ginger and garlic, Shoyu soy sauce (Japanese) and green onions wrapped in wonton pastry. Care must be taken when frying these and not burn them. They should be a light brown color. Here is the recipe for these – http://www.rockinrs.com/CS-Pork-Wontons.pdf.

 

Filling the wontons. You might want to use a little shredded Napa cabbage in each one too.
The wontons sealed and ready to cook. There is more than one way to seal these.
The wontons out of the fryer. Notice they are brown and not burned. Keep your eye on them while cooking. They will burn quickly.
Presentation plate with Shoyu soy sauce with grated ginger.

So there you have two more dishes to try. The wontons might just make a good appetizer or “tailgate food” for a sporting event. Enjoy!

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Shrimp, Beets and Lamb

28 Friday Jan 2022

Posted by Bob and Robin in Asian Food, Boise Farmers Market, Boise Food Adventures, Boise Foodie Guild, Brocolli, Buy Idaho, Buy Local, Captain's Shack, Cooking Styles, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Fruits, Ginger, Greens, Housemade Sauces, Idaho Lamb, Interesting Information, Lamb, Local Markets, Made From Scratch, Main Dish, Meadowlark Farms, Montmorency Sauce, Once & Future Wine, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Recipes - Dinner, Seafood, Shrimp, Vegetables, What's For Dinner?, Wine and Food, Wines - California

≈ 1 Comment

Tags

kielbasa, lamb, pierogi, shrimp, zinfandel


No. Not all at the same time, except for one dish which is a combination of two items. But first, let’s talk about lamb. Many people don’t like lamb and I can appreciate that. But I’m not so sure that folks are confusing lamb and mutton, which come from the same animal. Here are some differences from masterclass.com. Hope this helps. It’s mostly about time.

Mutton and lamb are two types of meat from sheep at different life cycle stages. Here are the main differences between the two types of red meat:

  1. Age: The key difference between mutton and lamb meats is the animal’s age. While mutton refers to the meat of an older animal (typically around three years old), lamb is the meat of a young animal (often around a year old).
  2. Flavor: Lamb is a younger animal, so the meat hasn’t had time to develop as much flavor—thus, it is milder with a faint, grassy flavor. Alternatively, mutton comes from an older sheep with more fat and muscles, giving it a strong, gamey flavor similar to goat, venison, or wild boar.
  3. Preparation: Due to its toughness, mutton tastes best when cooked slowly, which you can do using a slow cooker, slow-roaster, or meat smoker. In Kentucky, chefs sometimes use the mutton of older sheep for barbecuing. Lamb, however, is a tender cut of meat that benefits from a range of cooking methods, including roasting, grilling, and braising.
  4. Texture: Mutton comes from older sheep that have had more time to develop dense muscles and fat content, resulting in tough meat that can be dry or chewy. Conversely, lamb hasn’t had the time to develop much connective tissue, so the meat is often more tender and moist.
http://www.rockinrs.com/CS-Zin-Braised-Lamb-Chops.pdf

This is a wonderful dish which is fruity and a delicious way to prepare lamb chops. Especially thick cut ones.  We get our lamb from Meadowlark Farms in Nampa, ID. The beets – home grown -, Harvard Beets, is from a recipe that Robin came up with and they are wonderful. You can find her recipe at Robin’s Harvard Beets. This makes a wonderful dinner and is a great paring. Any good, jammy Zinfandel will pair well with the lamb. We used a Once & Future Zinfandel (Joel Peterson)

 

http://www.rockinrs.com/CS-Panko-Shrimp.pdf

Once again. A delicious Asian type Panko Sesame Shrimp with Broccoli. The photo shows broccolini. That’s all we had so we used it. I think broccoli florets, as the recipe calls for, would be much better. Broccolini tends to be a little “woody” and can be hard to eat. The original recipe called for ginger powder – I changed it to fresh grated ginger and also added some garlic cloves.

The next recipe I want to try is adapted from Rachael Ray, Kielbasa and Pierogi Tray Bake. Problem is, I am having a hard time locating frozen potato pierogis. She used red, yellow and orange peppers, but Robin can not “handle” those peppers, so I have changed it to Poblanos. She has no problem with Poblanos. I also will change the high hot pepper level to 4 drops of Sriracha, which should “tame” the dish, somewhat. We are not particularly fond of hot, spicy foods – Carolina Reapers, habanera or Thai Chilies – so we tend to go light on those hot spices. But you can adjust to your liking when I get the recipe complete.

Enjoy this post and the recipes. Good eating!

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Two Great Meals

04 Friday Jun 2021

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Buy Idaho, Captain's Shack, Chef Lou, Corn, Dill, Edible Flowers, Eggs, Fennel, Food - Frozen, Food - Make Your Own Meals, Food Photos, Food Prep, Green Peas, Heirloom Tomatoes, Herbs and Spices, Housemade Salad Dressing, Idaho Dairy, Idaho Eggs, Idaho Greens, Idaho Potatoes, Idaho Trout, Idaho Vegetables, Local Farmers Markets, Local Harvests, Made From Scratch, Main Dish, Marsing, Mustard, Onion, Photos, Photos By: Bob Young, Potato Salad, Potatoes, Prep Work, What's For Dinner?

≈ 1 Comment

Tags

Acme Bakeshop, Boise Farmers Market, edible flowers, heirloom tomatoes, shrimp, sourdough bread


Two Great Meals

This potato salad,the recipe is located here Chef Lou’s Potato Salad, is full of vegetables. (Pictured above) You can use veggies, or not, or choose your own. The salad has an awesome dressing of mayo, apple cider vinegar and Dejon mustard. I also added some fresh lovage to add to the “celery” flavor. Try it. Easy to make. I chilled the cooked potatoes before adding them to the sauce/vegetable mix. I also cut the potatoes in “bite sized” pieces before cooking them. Try using new potatoes and quarter them.

The second wonderful dish we made was a Shrimp Salad. (Pictured above) This was a great, summer salad and it can be made ahead of time and refrigerated. Full of vegetables and shrimp and with a creamy sauce. I added frozen peas and corn to this salad which gave a a nice texture and flavor. I also used some fresh lovage in this, too. You could probably use lobster instead of shrimp, if you are so inclined. We served it with baked Orange Kokanee – salmon – (7 min at 375 degrees F) for 7 minutes. Toasted Sourdough Wedges with butter and garlic.

Well there are two meals you can play with. Have fun and enjoy! Just don’t forget: If it is on a plate, it is edible! Don’t ever put something on a plate that is not edible.

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Bacon Blueberry Waffles

21 Thursday Jan 2021

Posted by Bob and Robin in 5-Stars, Bacon, Blueberries, Buy Local, Captain's Shack, Eggs Basted, Food Photos, Fruit, Idaho Bacon, Idaho Eggs, Krusteaz, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

≈ 1 Comment

Tags

Bacon, basted eggs, blueberries, Krusteaz, recipes, waffles


I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!

Cut 1 strip if bacon per waffle into quarters.


Fry the bacon on the waffle iron to your doneness level.


While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.


Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.


Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.


Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.

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Smoked Brisket

12 Saturday Sep 2020

Posted by Bob and Robin in 5-Stars, BBQ Beef, Beef, Beef - Brisket, Boise Foodie Guild, Buy Idaho, Buy Local, Captain's Shack, Cooking Styles, Idaho Beef, Photos, Photos By: Bob Young, Recipe By: Bob Young, Redipes - Grilling, What's For Dinner?

≈ Leave a comment

Tags

brisket, grilled brisket, recipe, smoked brisket


This is by far one of the best CS Brisket that I have made in a long time. Perfect smoke ring and awesome flavors using the rub that is included in the recipe. I love it in sandwiches – pictured here – or just to “nibble” on. It takes some time, but is well worth itt. Just remember to use a very sharp knife to slice it thin, almost shaved. Give it a try.

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“Feeding the Hungry” in Boise

24 Friday Apr 2020

Posted by Bob and Robin in Acme Bake Shop, Boise, Boise Adventures, Boise Area Food Adventures, Boise Food Adventures, Chicken, Classic Cuisines, Coffee, Comfort Food, Cooking Safety, Feed the Hungry, Food, Food Prep, Greens, Hot Dogs, Photos, Photos By: Bob Young, Photos By: Joe Levitch, Support Local Businesses, What's For Dinner?

≈ 1 Comment

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Feed the Hungry


It never ceases to amaze me as to in the times of hardship and strife how all kinds of people – from all background, ethnicities and religions – come together to lend a helping hand and expect absolutely nothing in return! Such a great feeling.
And during this time of self and required quarantine due to the CoronaVirus, the generosity of people all comes to the surface. There are several churches, and other religious faiths, and businesses that have come to the aid of those in need. In particular the homeless and those who just need a meal and a smiling face. So we bind together and offer a helping hand and something to eat. And by the way, all of the food products and individual help are all donated! To these businesses, people and churches, Thank-You! Our part was at the 1st Presbyterian Church, 9th and State Streets, Boise. (Left-Click any of these photographs to see them enlarged!)

This sign was on a post in downtown Boise

Look at these meals. Usually fro 45 to 60 served on the 4th Thursday of each month at the 1st Presbyterian Church at 9th and State Streets in Boise. (The room and all facilities included, including the full kitchen!)

Filling the Dinner Bags

But before we moved to Dinner Bags, we had Baked Potatoes and all the trimmings. Look –

Baked Potato and Acme Bakeshop Dinner Roll

Baked Potato and Chicken with Acme Bakeshop Rolls and Salad

But then, we had to switch to the Dinner Sacks because of The Virus –

Hot Dog Rolls from Acme Bakeshop

Hot Dogs! Good ones! Not microwaved! Cooked the Old Fashion Way!

Packing the dinner sacks

Dinner Sacks in March

Dinner Sacks in April

and this is why we do it. Thank-You Joe Levitch for this photograph! It says it all.
“Man Alone”

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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.

Let them know you saw their logo on this blog. Thanks!
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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

Recipes By Robin and Bob

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

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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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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