Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

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Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes

Such a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus
with
Sliced Almonds and Hollandaise Sauce

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon
with
Parsnip and Celeriac Puree

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie
[Modified – I added blueberries and pear slices]
with
Whipped Cream and Chocolate Strawberry

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.

Super Bowl Weekend

08 Monday Feb 2016

Posted by Bob and Robin in Appetizers, Cajun Food, Captain's Shack, Cast Iron, Chicken Wings, Classic Cuisines, Classis Sauces, Cooking Styles, Crab Cakes, Crayfish, Creole Food, Dessert, Dinner For Robin, Housemade Sauces, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Recipes - Breakfast, Recipes - Seafood, Salads, Shrimp, Special Dinners, Tailgate At The Captains Shack, Tailgate Party, What's For Dinner?

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beet panna cotta, Cajun recipes, Crayfish, crayfish pie

Actually, a weekend full of some really fun food. And some I had never made – Crayfish Pie. Made them in individual servings using a cupcake pan. Worked well. And they were good! The Crayfish Pie is a traditional New Orleans dish.Here is my recipe for Crayfish Pie. Enjoy!
And really, I never expected the Denver Broncos to pull this one off. But happy they did. 24 – 10 over the Carolina Panthers. But Carolina is to be congratulated on a superb season – 17-2! Wow!
But now, for the food. We had a great time preparing and securing all of this. Took probably two days and that is where the fun is – prepping. A lot of food for two of us – I really expected more, but that didn’t happen. Anyway, look at what we made and devoured! Left-Click any of these photos to see enlarged. Cheers!

We went to Powell's Sweet Shop and got some candy hearts and gilato. Look at the lid of the candy box on the copunter.

We went to Powell’s Sweet Shop and got some candy hearts and gilato. Look at the lid of the candy box on the counter.

Italian Peppers, Meatballs and Pasta. Thanks Paul!

Blue Crab Cakes

Beet Panna Cotta. Delicious!! Beet Panna Cotta Recipe

Robin making 7 Layer Mexican Dip

7 Layer Mexican Dip

Purging crayfish!

Crayfish cooking

Preparing the filling for the Crayfish Pie.

Individual Crayfish Pies using a muffin tin.

Individual Crayfish Pie

Shrimp, Chicken Wings, Dips and Sauces. Plenty of Tailgate Food!

Lots of food all weekend and generally all homemade. Waiting sorta of patiently for the BSU Broncos football season to start next Fall. Seems like it is so far away! We also made two salads – Fennel and Celery with Olive Oil and Balsamic Dressing and Sliced Cucumbers with a Balsamic Dressing. Delicious!

Special Food – Special Family

18 Monday Jan 2016

Posted by Bob and Robin in 4-Stars, Boise Restaurants, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner With Family, Eggs, Eggs Poached, Flying Pie Pizza, Idaho Bacon, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Pork, Italian Food, Local Farmers Markets, Meadowlark Farms, Next Generation produce, Party Time, Photos By: Bob Young, Pizza, Pizza and Brew, Restaurants, Salad, Special Dinners, Special Events, What's For Dinner?

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Flying Pie Pizza

Well, tomorrow at this time who knows where I’ll be. Open heart surgery to start at 0530. Do people actually move around at that hour? But I am so thankful for Marnie, Mac, Carlynne – Robin’s sister who came to help all the way from Delaware – Chris and my Super RN’s who are always in my thoughts – Robin, Roli and Cristi. They will hold my hand as will my sister Peggy and my brother Alex, although they will be long distance.
But one must eat first. Carlynne took us all out for pizza last night at Flying Pie Pizza and it was super, although I think the service is really getting slooooooow. The pizza is still great; The service is not. Thanks Carlynne for this treat. I also came across this chart which helps to figure out recipes if you must change the size and servings. A conversion chart of sorts. Enjoy and I will see you all in about a week. Cheers! Left-Click any of these photos to see them enlarged.

Idaho Breakfast
Next Generation Polenta
with
Meadowlark Farms Poached Eggs
Falls Brand Bacon
(Twin Falls)
Blueberries
(not from Idaho)

Flying Pie Pizza
White Pizza
with
Artichoke and Cheese Variety

Flying Pie
Meat and Vegetable Pizza

Tonight? Seafood dinner by Marnie, Mac and Carlynne. Homemade and good! Cheers!

Happy 2016 Everyone!

01 Friday Jan 2016

Posted by Bob and Robin in Bearnaise Sauce, Boise Farmers Market, Captain's Shack, Classic Cuisines, Classic Sauces, Dinner With Robin, Green Salad, Herbs, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Pinot Noir, Salads, Snake River AVA, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho

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Grand Marnier, lamb, New Year Dinner

And to say Good-Bye to 2015 and Hello 2016, how about a nice dinner consisting of Felzien Lamb Chops with Bearnaise Sauce, Poached Green Beans and a Spinach Salad with Micro Greens, Carrots and Tomatoes that was topped with a wonderful Champagne Pear Vinaigrette. And the perfect – and it was perfect – match of wine with dinner – 1997 Indian Creek Winery Pinot Noir. It paired better than some new 2013 Ravenswood Winery Old Vine Zinfandel. Now that’s saying something! And it has been said that Idaho can not make a good wine. Think again! Then for dessert, wonderful sliced Fresh Strawberries with Grand Marnier Whipped Cream (Sorry for the poor photo of the dessert). And the very perfect dinner partner, the love of my life, Robin! Love to make these dinners for her. Here’s to another great year, Honey! Cheers!

Braised Felzien Lamb Chops Poached Green Beans SApinach Salad with tomatoes, micro greens and carrots Champagne Pear Dressing

Braised Felzien Lamb Chops
Poached Green Beans
Spinach Salad
with
tomatoes, micro greens and carrots
Champagne Pear Dressing
1997 Indian Creek Winery Pinot Noir

1997 Indian Creek Winery Pinot Noir

Fresh Strawberries
with
Grand Marnier Whipped Cream

Happy New Year Everyone!
and
Thanks to the 86067 people Who We Reach Through Our Blog!

Wonderful Christmas Dinner!

26 Saturday Dec 2015

Posted by Bob and Robin in 4 Hour Goose, Appetizers, Captain's Shack, Dessert, Dinner At The Captains Shack, Goose, Herbs, Herbs and Spices, Idaho Wine, Indian Creek Winery, Joseph Swan Vineyards, Local Farmers Markets, Meadowlark Farms, Party Time, Photos By: Bob Young, Special Dinners, Special Events, What's For Dinner?

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Christmas goose, tiramisu

(I just love this photo of Robin. It’s my wallpaper for my IPhone!) And everyone was here for dinner! Marnie, Mac, Sophia, Chris, Robin and me. Good food! Good wine! Great time! And the goose came out superbly. Moist. Crispy skin. Great flavor. Fresh goose from Meadowlark Farms (Janie Burns) in Nampa, ID. Robin spent a lot of time on the appetizers – the Christmas Tree Vegetable Platter, the different dips – Caramelized Onion and fresh Ranch Dressing! And then she made a wonderful Crepe Tiramisu. How good is that? Every thing was well worth the two loads of dishes.
Here are some photos of the dinner that we had. Please enjoy them as much as we enjoyed the preparation and devouring the meal. Great to hear all the laughter around the table. Left Click any of these photos to see them enlarged.

Robin made this awesome Christmas Tree Veggie Spread. ()The initial idea came from my Neice, Meg Devine! Thanks Meg.)

Robin made this awesome Christmas Tree Veggie Tree. (The initial idea came from my Neice, Meg Devine! Thanks Meg.) Robin also made an awesome Caramelized Onion Dip and Housemade Ranch Dressing for the veggies.

Good wines with dinner. The best of the reds was the Swan. The Indian Creek was good, but a lot of the fruit was gone.

Housemade Sauerkraut with Green Apples and Dried Corn.

Mac made these awesome rolls.

The goose, from Meadowlark Farms in Nampa, ID. was superb. Moist and done perfectly. Stuffed with Chestnut Stuffing. Delicious. Gravy made from the goose drippings.

For dessert, Robin spent several hours making this Crepe Tiramisu. Oh so yummy!

Want a slice of the tiramisu?

Great Night at Richard’s Cafe Vicino in Boise

04 Wednesday Nov 2015

Posted by Bob and Robin in 5-Stars, Appetizers, Boise Farmers Market, Boise Food Adventures, Boise Restaurants, Buffalo, Buy Idaho, Chef Richard Langston, Cinder Wines, Classic Cuisines, Dinner With Robin, Dinner With The Winemaker, Duck, Gumbo, Healthy Eating, Idaho Chefs, Idaho Greens, Idaho Wine, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, New Orleans Food, Oysters, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Seafood, Shrimp, Special Dinners, Special Events, Squash, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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buffalo, Chef Richard Langston

Actually, this restaurant used to be Cafe Vicino’s. Now it is known as Richard’s Cafe Vicino, owned and operated by Chef Richard Langston. It is a superb place to go. Every bit a 5-Star restaurant. Great date night or special occasion restaurant. The food and the service is superb. We were there for the South by Southwest Wine Dinner, featuring wines from Cinder Winery. Winemaker Melanie Krause and Joe Schnerr were both there to describe and talk about the wines. Here is what we had. Enjoy! We did. Left-Click any of these photos to see them enlarged.

The menu and accompanying wines.

Cornbread with Andouille Sausage and Mustard Greens
Grits with BBQ Shrimp
Oysters Bienville

Duck Confit Crepe with Raisin Mole

Crawfish Gumbo

Braised Buffalo Short Ribs
with
Winter Squash

Intermezzo: New Orleans Lemon Ice

Salted Caramel Upside-Down Cake
with
Pine Nut Brittle

Oktoberfest At Capitol Cellars

08 Thursday Oct 2015

Posted by Bob and Robin in 5-Stars, Anthropology of Food, Boise Adventures, Boise Restaurants, Brats, Buy Idaho, Cabbage, Capitol Cellars, Chef David Shipley, Classic Cuisines, Dinner at Capitol Cellars, Dinner With Friends, Dinner With Robin, Ethnic Foods, German Food, Herbs, Ice Cream, Idaho Chefs, Idaho Pork, Local Harvests, Party Time, Photos By: Bob Young, Pork, Restaurants, Restaurants To Try, Special Dinners, What's For Dinner?, Wine and Food, Wine Dinners at Capitol Cellars, Wines - German

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jagerschnitzel, prosit, prost

What a wonderful dinner at Capitol Cellars in Boise to celebrate Oktoberfest!! Every bit a 5-Star dinner and celebration! We made some new friends as we sat at a table for 6. And that really added to the enjoyment of the evening. Sharing food comments. Wine comments. Beer comments. Logan Smyser and Exec Chef Dave Shipley did another wonderful job. Logan pouring and Chef Dave and his crew in the kitchen. From their website,

Capitol Cellars, LLC is a throwback to old world ideals and a different, slower way of living. To us, the kitchen is a holy place and meals are about enjoying the food as well as the camaraderie around the table. Adjusting our menu to suit the seasons, we follow nature and how its bounty is intended. This ensures the culinary creations you order and we prepare are made with the freshest and most flavorful ingredients.

The menu and wine/beer list for our dinner.

Exec Chef Dave Shipley and Logan Smyser

Exec Chef Dave Shipley and his kitchen crew! Thanks! Great job.

Logan serves the beer, in this case a Hofbrau Oktoberfest. Great with our dinner. The slightly sweet component went very well with Bison Bratwurst.

Logan serves the beer, in this case a Hofbrau Oktoberfest. Great with our dinner. The slightly sweet component went very well with Bison Brätwurst, see below.

New friends at our table.

Warm German Potato Salad
with
Yukon gold potato, onion, chive, parsley and apple cider vinegar
2014 P.J. Valekenberg Pinot Blanc

Bison Bratwurst with braised red cabbage, all blue potato puree, mustard cream sauce, garlic hips

Bison Brätwurst
with
braised red cabbage, all blue potato puree, mustard cream sauce
Hofbrau Oktoberfest

“A bratwurst (German: [ˈbʁaːtvʊɐ̯st], also known as a brat in American English, is a sausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, modern Germans associate it with the German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.” [Wikipedia]

Jagerschnitzel breaded Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard 2012 Pfluger St Laurent

Jägerschnitzel
with
breaded (Panco) Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard and garlic chips
2012 Pfluger Pinot St Laurent

In my opinion, this was the best wine of the evening! Fruity with cherries. Slightly hot with higher alcohol. Very smooth. The red wine mushroom sauce was superb!

Apple Kuchen traditional apple cake, nutmeg ice cream (awesome), oat crumble 2014 Dr Loosen Blue Slate Riesling

Apple Kuchen (Apfelkuchen)
traditional apple cake, nutmeg ice cream (awesome), oat crumble
2014 Dr Loosen Blue Slate Riesling
green apple and pink grapefruit

This was a super dessert.

Have a great Oktoberfest! Prosit! ( “may it be for (you)”, “may it benefit (you)”)

Birthday Dinner at Alavita in Boise

18 Friday Sep 2015

Posted by Bob and Robin in 4-Stars, Alavita, Arugula, Birthdays, Boise Adventures, Boise Restaurants, Buy Idaho, Chevre, Classic Cuisines, Cocktails, Comfort Food, Cooking Styles, Cream Sauces, Dessert, Dinner At Alavita, Dinner For Robin, Dinner Reviews with Robin, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Green Salad, Homemade Pasta, Idaho's Bounty, Lobster, Locavore, Main Dish, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Seafood, Shell Fish, Special Dinners, Things To Do, Vegetables, What's For Dinner?, Wine and Food, Wines - Italian

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Alavita. Italian food, feta cheese, Heirloom Beets, Italian restaurant

September 17th will always be a special day – It is Robin’s Birthday. This year we celebrated the 43rd anniversary of her 29th birthday at Alavita, a good Italian restaurant. Actually a solid 4-Star Italian restaurant. On their webpage, they say, “ALAVITA is all about fresh pasta and local ingredients—from Agnolotti to Tortellini to Garganelli, Linguini to Pappardelle—created freshly every day. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one) ÀLAVITA is a great place for celebrating life with good friends and family alike.
What we believe: great food need not be too convoluted or overwrought, but rather fresh, uncomplicated, relatable and well executed in order to get out of the way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover food, friends, wine, and creative libations, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (Our big brother concept located next door by same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.’” And they adhere to these words, rigorously. Enjoy these photos of our visit. We will return.

Robin enjoys her Birthday Dinner!

We have known Kerry, the Floor Manager, for many years – we go back to the Andrae days – and it is good to “find” her again.

The open kitchen area.

How about a

Barrel Aged ÀLAVITA
Crater Lake gin + St. Germain + sweet vermouth + bitters (aged for six weeks in charred oak bourbon barrels). Salute To Life!

Yummers, but drink it slow!

A good white wine goes with seafood.

Alois Lageder Riff Pinot Grigio (12.5%)… Veneto, Italy

Potato, Leek and Fennel Soup

Robin had this really very good soup as an appetizer.

I had a very good –

Heirloom Beet Salad
rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

Tuxedo’ Linguine {gf}... squid ink & orange zest infused linguine, ÀLAVITA clam sauce, chili flake & Manila clams

Tuxedo Linguine
squid ink and orange zest infused linguine, ÀLAVITA clam sauce, chili flake and Manila clams

Robin had this and the clams were so very fresh – gout la mer!

Black Ravioli... stuffed with West coast lobster & fontina, butter poached shrimp & lemon-fennel-thyme infused local Cloverleaf cream sauce

Black Ravioli
stuffed with West coast lobster and fontina, butter poached shrimp and lemon-fennel-thyme infused local Cloverleaf cream sauce

I had this and basically, I would get it agin. But I did not get much lobster flavor.

Robin’s Birthday Cake. Kerry had this done for her.

ÀLAVITA Tiramisu
espresso lady fingers, Grand Marnier and orange zest

I finished with a

Dark Chocolate Mousse
hazelnut cream + crushed vanilla-maple spiced hazelnuts

Sinful!

Great Visit to Capitol Cellars

26 Wednesday Aug 2015

Posted by Bob and Robin in 4-Stars, Beef, Boise Adventures, Capitol Cellars, Dinner With Friends, Dinner With Robin, Food Photos, Idaho Beef, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Potatoes, Idaho Wine, Lamb, Photos By: Bob Young, Seafood, Shell Fish, Shrimp, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho, Wines - Washington

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Capitol Cellars, lamb, seafood, shrimp

Really a good visit tonight to the newly opened – March 2015 – of Capitol Cellars at 5th and Main Streets in Boise in the Belgravia Building. (There is also an AirBNB in the building, Belgravia AirBNB.) The ambiance is like entering a “wine cave”. Dim lights; cool air and wonderful Waite Staff. In certain sections of the restaurant, it is like sitting in a wine cellar – because you really are! I have placed a permanent link in the sidebar of this blog so you can contact them, make reservations or check their manu. Definitely a 4-Star (out of 5-Stars) restaurant. My only comments about the food is that the risotto seemed to be a little gummy – undercooked. The crispy fries were not really as crispy as I had expected. I expected more of a twice fried Belgium style potato. Here are some photos from our visit. Enjoy! It is great to see that they use Idaho products and produce as much as possible. This would be a great Date Night restaurant or Special Occasion.

The entrance at 5th and Main in the Belgrade Building.

The entrance at 5th and Main in the Belgravia Building.

Part of the main dining room.

The wine cellar.

Wine cellar ambiance.

Shoup Pernod Shrimp
garlic, shallot, basil, Pernod cream sauce

Cheese plate
specialty artisan and local cheeses, fruit, spiced nuts, port-fig jam, imported olives, baguette & crackers

Borah Burger
Idaho Kobe beef, fresh mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli, brioche bun

Risotto

The Senator’s Prime Rib
Idaho-northwest raised beef, Idaho bake potato, warm horseradish sauce, au jus

Pete’s Idaho Lamb Shank
Lava Lake Lamb. goat cheese polenta, seasonal vegetable, natural jus

Logan Smyser, Director of Operations, shows us how to use a sabre to remove the top of a champagne bottle.

“State and Lemp” – Awesome

17 Friday Jul 2015

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Anniversary, Appetizers, Apricots, Beets, Boise Adventures, Boise Restaurants, Bread, Buy Idaho, Carrots, Celebrations, Chardonnay, Classic Cuisines, Dinner Reviews with Robin, Dinner With Robin, Food Photos, Friends, Heirloom Carrots, Heirloom Squash, Idaho Greens, Idaho Potatoes, Local Harvests, Local Markets, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners

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State and Lemp

I could, and probably should, fill up this page with the word awesome, but that would be boring! If you are in Boise and have been here for awhile, do you remember Andrae’s? That definitely was a 5-Star restaurant. And so is State and Lemp. It is every bit as good as Andrea’s was; If not better. But I can only give 5-Stars and State and Lemp earned every one of those stars. From the local art on the wall, as pictured here, to the outstanding service. Also outstanding was the plating of the different food offerings. We eat with our eyes first, and as you will see, the presentations were super good! The seating is limited to about 28 people, so call for a reservation. We did like the way they have the tables set, it gave us time to chat with our table “neighbors”. Here are some photos from the evening. Enjoy! We will return for another special celebration, whatever that may be!

Robin at our seating.

The seating arrangements.

The menu and our place card. Yes, it is that formal!

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their farmer suppliers, check their web site.

It is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their local farmer suppliers, check their web site.

Sardine
with
Micro Greens and Flowers

Strawberry & Cucumber Scallop. Cilantro. Shiso Patrick Bottex – “La Cueille” Gamay / Poulsard

Strawberry and Cucumber
Scallop. Cilantro. Shiso
Patrick Bottex – “La Cueille” Gamay / Poulsard

Summer Squash & Fava Beans Black Cod. Sea Beans Nasturtium Taft Street – Chardonnay

Summer Squash and Fava Beans
Black Cod. Sea Beans. Nasturtium
Taft Street Chardonnay

Carrot & Apricot Goat. Sesame. Fried Rice Maxime Magnon – “La Démarrante” Carignan / Cinsault

Carrot and Apricot
Goat. Sesame. Fried Rice
Maxime Magnon – “La Démarrante” Carignan/Cinsault

Intermezzo – Huckleberry Sorbet

Beets & New Potato
Pork. Gooseberry. Sorrel
Domaine Gayda – “Flying Solo” Grenache/Syrah

Currants & Cherry Ginger Ale. Vanilla Cream. Mochi Taylor Fladgate – “LBV” Port

Currants and Cherry
Ginger Ale. Vanilla Cream. Mochi
Taylor Fladgate – “LBV” Port

Those little ginger ale “balloons” just “popped” flavor in your mouth. I intentionally did not pick a “favorite” dish – they were all superior. The wines also were paired perfectly. Here is a little more about State and Lemp from their web site.

In our effort to showcase local and regional farmers, ranchers, and artisans we have utilized the following…
Purple Sage Farms /purplesagefarms.com – Waterwheel Gardens /waterwheelgardens.com – Rice Family Farms / ricefamilyfarms.com – Sweet Valley Organics / sweetvalleyorganics.com – Peaceful Belly / peacefulbelly.com – Dawson Taylor Coffee Roasters / dawsontaylor.com – Malheur River Meats / malheurrivermeats.com – Ohana Farm Inc. Frostenson Farms – Acme Bread Co. – Double R Honey Farm – Cloverleaf Creamery …. Ownership and management will maintain a constant presence on the floor as we interact with guests to ensure an unforgettable experience. We provide continuing education and training for all team members in order to better enable them as they assist guests with decisions. Additionally, we seek to advance all team members and enable their growth as hospitality professionals.