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Category Archives: Special Events

Olive Oil Tasting

28 Tuesday Apr 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Baguette, Baguette, Bread, Cooking Oils, Gaston's Bakery, Olive Oil, Party Time, Photos By: Bob Young, Special Events, Trader Joe's, What's For Dinner?, What's This Tasting?

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evoo, olive oil


Robin-Bob-In-Kitchen_Looking-RightThere are wine tastings; there are salt tastings; there are pepper tastings and yes, there are olive oil tastings. If you ever get the opportunity to do a “comparative tasting” of some product, do it!
From Trader Joe’s, they do carry some good products and some hard to find products, there are some helpful hints for Tasting Olive Oil, or a Guide to Extra Virgin Olive Oil. Yes I know, this article is mostly about their olive oils, but the basics – tasting, cooking with or storing – are in this link. Here is some brief information on olive oil, these happen to be from Trader Joe’s. And sorry if this sounds like an ad for Trader Joe’s, it is not! It is good information, though.

Hippocrates called olive oil “the great therapeutic.” Homer called it “liquid gold.” For some, that’s reason enough to slap on a high price tag and call it a day. [We]seek out Extra Virgin Olive Oils from experienced producers in the world’s best growing regions — Spain, Italy, Greece, California… Then our tasting panel examines them from every angle: body, fruitiness, bitterness, pungency…

If you would like to organize and have your own olive oil tasting, here are some helpful hints for – Hosting and Olive Oil Tasting, and be sure to read and copy the section called Prep Your Tasters. Some things you might need, beside a variety of olive oils, are Tasting Sheets, [PDF], paper bags, permanent Marker, wine glasses, small bowls, spoons, pens, Granny Smith apples, sliced, sparkling mineral water, chilled and maybe baguette, warmed and sliced. Those are all suggestions from Trader Joe’s. Read the articles in the links and get more ideas for hosting your own olive oil tasting, or other kinds of tastings. Thanks to Robin for finding this link and sharing it. Cheers!

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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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Happy 1 Year Birthday Cloud 9 Nano Brewery!!

17 Tuesday Mar 2015

Posted by Bob and Robin in Beer and Ale, Beer and Food, Birthdays, Boise Adventures, Brew Pubs, Buy Idaho, Cloud 9 nano Brewery, Cod, Comfort Food, Dessert, Dinner With Robin, Fish and Chips, Idaho Breweries, Local Farmers Markets, Party Time, Photos By: Bob Young, Potatoes, Restaurant Reviews, Seafood, Shepards Pie, Special Events, What's For Dinner?

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fish and chips, potato soup, scottish ale, shepards pie


17Mar2015_1_Cloud-9_SignAnd it was a rousing St Patrick’s Day celebration and birthday party!! The turn out was superb. The food was awesome as usual and the beer/ale was outstanding! Glad they are so close to us – about 1 1/2 blocks. A nono brewery produces less than 5oo cases per year. They are small but they are sure delicious! Here are some photos from the evening. They had to put a tent up outside in addition to the patio seating. It must be a Rite of Spring, because it sure did feel like it. Happy Birthday Cloud 9! Here’s to many more! You are definitely a 4+-Star Pub (Out of 5-Stars). Love it!

The inside. About 8 tables and bar seating. Children are allowed but not at the bar. Full and delicious menu of Idaho and local products.

The inside. About 8 tables and bar seating. Children are allowed but not at the bar. Full and delicious menu of Idaho and local products.

The beer/ale menu.

The beer/ale menu.

(L) Stout and (R) Heather Ale

(L) Stout and (R)Scottish Heather Ale

Shepard's Pie and Potato Soup. Both were delicious!

Shepard’s Pie and Potato Soup. Both were delicious!

Fish and Chips are awesome. These are always on the menu.

Fish and Chips are awesome. These are always on the menu.

Happy Birthday cake!

Happy Birthday cake!

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“Edible Idaho” Spring Brunch Party

14 Saturday Mar 2015

Posted by Bob and Robin in 4-Stars, Acme Bake Shop, Acme Bake Shop Rye, Black Beans, Boise Adventures, Boise Restaurants, Boise Weekly, Breakfast, Breakfast With Robin, Brunch, Buy Idaho, Chevre, Crème fraîche, Eggs, Eggs Poached, Hopi Blue Corn Polenta, Idaho Chefs, Idaho Dairy, Local Harvests, Locavore, Lox, Meadowlark Farms, Moroccan Food, Organic Foods, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Photos By: Robin Young, Purple Sage Farms, Restaurants, Seafood, Special Events, What's For Dinner?, Whats For Breakfast?

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Acme Bake Shop, Crème fraîche, Earthly Delights Farm, Homestead Natural Foods, hotel, lox, Meadowlark Farm, Rollingstone Chevre


14Mar2015_1_Modern-Hotel_SignThis morning, it was great to join Guy Hand, Edible Idaho Managing Editor, and friends at the The Modern Hotel for an awesome breakfast and the Spring Brunch Party. And from the menu for the brunch, The Modern states that “… thanks EDIBLE IDAHO, Earthly Delights Farm, Loganics, Rollingstone Chevre, Meadowlark Farm, Coiled Wines, Idaho Kombucha Co, Acme Bake Shop, Peaceful Belly, Homestead Natural Foods, Waterwheel Gardens, Next Generation Organics, Sweet Valley Organics, Gaston’s Bakery, and Miss Mona’s Chicken Ranch for their local products.” It’s just great to Eat Local and to support your local agriculture! Robin and I try very hard stay local! Enjoy these photos from this morning. And if you are in the area, The Modern serves some great meals. Try them and check out their website as listed above. They are definitely a solid 4-Star out of 5-Star restaurant.

Guy Hand and friends.

Guy Hand and friends.

Guy Hand

Guy Hand

Tara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.

Tara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.

Guy Hand and Tara Morgan

Guy Hand and Tara Morgan

A. Minskoff and Angie Shaltry

A. Minskoff and Angie Shaltry from Coiled Winery

Sandy and Rich Ostrogorski and Meagan

Sandy and Rich Ostrogorski and Meagan

Scone with Riesling Jelly

Scone with Riesling Jelly

"Rizza" Cured Steelhead Lox Loganics Farm baby greens salad, Acme Bake Shop German rye toast, creme fraiche

“Rizza” Cured Steelhead Lox
Loganics Farm baby greens salad, Acme Bake Shop German rye toast, crème fraîche

Moroccan Black Beans and Poached Eggs Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggs

Moroccan Black Beans and Poached Eggs
Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggs

It was a great breakfast!!

It was a great breakfast!!

Scones and Mimosas

Scones and Mimosas

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The Orchard House and Williamson Vienyards

07 Saturday Mar 2015

Posted by Bob and Robin in Appetizers, Brocolli, Classic Cuisines, Cooking Styles, Dinner With Friends, Dinner With Robin, Idaho Trout, Idaho Wine, Local Markets, Locavore, Meatloaf, Orchard House, Party Time, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Salmon, Seafood, Special Dinners, Special Events, The Orchard House, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Idaho

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Idaho Trout, idaho wineries, The Orchard House, trout, Williamson Vineyards, Williamson wines


06 Mar2015_1_Orchard-House_SignWhat a great time last night at The Orchard House for dinner and Williamson Vineyard and Orchards serving their wines. The Orchard House is a favorite of ours when we are in the Snake River wine area. And Williamson Vineyards have some fantastic wines and their fruit in season is awesome! We highly recommend these two businesses. Here are some photos from the evening. Truly a Homestyle meal! Enjoy.

Patrick Williamson, Orchardist, explains to the Orchard House customer about the Williamson wines.

Patrick Williamson, Orchardist, explains to the Orchard House customers about the Williamson wines.

06 Mar2015_1c_Orchard-House_Williamson-Flyer

(L-R) 201o Williamson Viognier and a 2012 Williamson Blossom. Both are delightful wines.

(L-R) 2010 Williamson Viognier and a 2012 Williamson Blossom, a rosé of Sangiovese. Both are delightful wines.

More wine offerings.

More wine offerings.

A flight of Williamson wines.

A flight of Williamson wines.

Chicken Nugget Appetizer. Breading was a little heavy and they are spicy.

Chicken Nugget Appetizer. Breading was a little heavy and they are spicy.

Some really good Onion Rings.

Some really good Onion Rings.

Some of the best Idaho Trout in the state!

Some of the best Idaho Trout in the state!

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother's kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother’s kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!

What else can I say? The meal was a Plus 4-Star dinner (out of 5-Stars) and the wines went extremely well with the dinner. If you are in the area, stop in at both places. You may need reservations at The Orchard House – they get very busy for dinner. And try their breakfast or lunch. And don’t forget the appropriate wine with dinner. Say Hi to Kris for us! Cheers!

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Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala


Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms Housemade Angel Hair Pasta Steamed Green Beans 2008 Frescobaldi Chianti Rufina

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Strawberry Boston Chocolate Cake

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Valentine’s Day Dinner Menu

13 Friday Feb 2015

Posted by Bob and Robin in Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Housemade Pasta, Recipe by: Robin and Bob Young, Special Dinners, Special Events, Vegetables, What's For Dinner?

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angel hair pasta, chicken marsala, chicken marsala recipe, homemade pasta, pasta, Valentine's Day Dinner


What are you having or making for Valentine’s Day Dinner? It would be nice to share. Here is what we are having. Enjoy!

I am really looking forward to making this for Robin for Valentine's Day tomorrow evening. Here is the menu, and, I might add, all made from scratch. Chicken Marsala Pasta (I'm making it from semolina, though, and not white flour.) Steamed String Beans Wine of Choice

I am really looking forward to making this dinner for Robin for Valentine’s Day tomorrow evening. Here is the menu, and, I might add, all made from scratch.

Chicken Marsala
Homemade Angel Hair Pasta
(I’m making it from semolina, though, and not white flour.)
Steamed String Beans
Wine of Choice

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Let’s Make Some Pasta!

28 Wednesday Jan 2015

Posted by Bob and Robin in Bacon, Bolognese Sauce, Captain's Shack, Classic Cuisines, Comfort Food, Garlic, Heirloom Carrots, Housemade Pasta, Italian Food, Main Dish, Party Time, Photos By: Bob Young, Sofritto, Special Events, Tuscan Cuisine, What's For Dinner?

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Bolognese sauce, homemade pasta, pasta, sauces for pasta, sofritto, Tuscan cuisine


Robin-Bob-In-Kitchen_Looking-RightPasta. Ever think about how it is made? Really not hard to do. A little flour, some eggs, a little oil and water. That’s all there is. Oh yes. Then mix it all and not in a mixer. On a flat surface. Don’t get any on the floor! Here is a recipe from Chef Anne Burrell. Pasta. OK. So now I have made the pasta, and not to much of a mess.
Now what? Try a Bolognese Sauce with your pasta. The Bolognese is a very Tuscan style of sauce. We made all of this to take to the Treasure Valley Wine Society Board meeting last night. I think they liked it! Let me take you through the process of making the pasta. Here we go!

First. Make a hole in the center of your flour - I used Semolina. Add the eggs and the egg yolk, oil - I used a garlic infused olive oil - salt and 1 or 2 T water.

First. Make a hole in the center of your flour – I used Semolina. Add the eggs and the egg yolk, oil – I used a garlic infused olive oil – salt and 1 or 2 T water. Use a fork to mix the eggs. Start to bring the sides into the egg mixture and slowly mix.

It should start to look like this.

It should start to look like this.

Once it is all mixed and blended, you should have a ball of dough like this.

Once it is all mixed and blended, you should have a ball of dough like this.

Knead it for 8 to 10 minutes by hand. When done, the dough should look very smooth and feel almost velvety.

Knead it for 8 to 10 minutes by hand. When done, the dough should look very smooth and feel almost velvety.

Wrap in plastic and refrigerate for 1 hour,m if you are not going to use it immediately.

Wrap in plastic and refrigerate for 1 hour, if you are not going to use it immediately.

Remove from the refrigerator and flatten out. Flour well. Cut into thirds, or even quarters - I used quarters.

Remove from the refrigerator and flatten out. Flour well. Cut into thirds, or even quarters – I used quarters.

Start on setting 1 on your pasta machine. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones the fit on a counter top. They both do the same thing, except the one for the mixer does not require hand turning, obviously.

Start on setting 1 on your pasta machine, speed on mine set at 4. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones that fit on a countertop. They both do the same thing, except the one for the mixer does not require hand turning, obviously.

Increase the setting to number 2, and runn the dough through the machine again. And Voila! Fettucin

Increase the setting to number 2 (the higher the number, the thinner the pasta.), and run the dough through the machine again. And Voila! Fettuccine.

27Jan20015_1_Captains-Shack_Making-Pasta

Fettuccine processed and floured to keep it from sticking.

Fettuccine processed and floured to keep it from sticking.

Sofritto cooking for the Bolognese. See the recipe above.

Sofrito cooking for the Bolognese. See the recipe above.

Bolognese Sauce.

Bolognese Sauce.

Wine for the Bolognese. This is what I used in the sauce.

Wine for the Bolognese. This is what I used in the sauce.

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2015 – Here We Come!

30 Tuesday Dec 2014

Posted by Bob and Robin in 5 Hour Duck, Acme Bake Shop, Acme Bake Shop Sourdough, Appetizers, Bread, Captain's Shack, Carrots, Celebrations, Comfort Food, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Duck, Grilled Vegetables, Holiday Gatherings, Holiday Menu, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Slow Cooking, Special Dinners, Special Events, Tomatoes, What's For Dinner?

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new years day, new years eve


29Dec2014_1a_Captains-Shack_Buddy_With-TeddyBear_GoodWell, 2014 has been a good year. We spent some time on a houseboat in Portland, OR. We saw my brother and sister in Jacksonville, FL – I had not seen them for “too many years”. We saw old high school classmates in Florida, too. Had a great time in the kitchen and will be making our own pasta from now on – we got a pasta machine for our Kitchen Aid – and we will be making our own pie crusts now. The store bought ones although being good, have too much salt in them. Buddy, pictured here with his Teddy Bear, is now 12 years old. Here is how we are preparing for the New Years celebrations – Our menu.

New Years Eve
East Coast Crab Dip
Stuffed Mushroom Caps
Fried Baby Artichokes with a Yogurt Dip
Bacon Wrapped Scallops

New Years Day
Open House at Meadowlark Farms in Nampa. We are making an Italian Pot Roast with as much local products as possible; Beef, onions, carrots and potatoes are all local.

Here are some photos of our meals for the past few days; Our New Years Prep meals.

Start off with Shrimp Pasta Acme Bake Shop Garlic Sourdough

Start off with

Shrimp Pasta
Acme Bake Shop Garlic Sourdough

5 Hour Chicken Mashed Potatoes and Gravy Creamed Onions and Spinach

5 Hour Chicken
Mashed Potatoes and Gravy
Creamed Onions and Spinach

We have done 5 Hour Goose, 5 Hour Chicken and the original 5 Hour Duck. The duck is by far the best.

Baked Ham Grilled Zucchini Squash Baked Yam

Baked Ham
Grilled Zucchini Squash
Baked Yam

So there is our Lead-Up dinners and then our menu for New Years Eve and New Years Day. And of course, there will be wine from our cellar and Martinelli’s also. What are you having? Staying home? Going out? Be careful and have a Happy New Year! Cheers!

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Happily, Healthy Wine Tasting

10 Wednesday Dec 2014

Posted by Bob and Robin in Carrots, Chicken, Dill, Ginger, Party Time, Photos By: Bob Young, Recipes, Salads, Soup, Special Events, What's For Dinner?, Wine and Food, Wine Dinners

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lentils, the Buzz, The Buzz Coffee and Wine, wine club dinner, Wine Dinners


10Dec2014_1a_Buzz-WineClub_Christmas_Cristi-CrownCristi, in her Queen of Wine Crown, led us through a wonderfully different Wine Club Dinner last night at The Buzz here in Boise. (Her recipes for these dinners can be found at Buzz Wine Blog.) Several interesting points that she made. (1) “Superfood is a marketing term used to describe foods with supposed health benefits. [The term ‘superfood’ is] not commonly used by dieticians.” She also pointed out that there is no evidence to support that 8 – 8oz glasses of water a day is beneficial. However, soaking in water relaxes us; cleanses us; sounds of running water are soothing and swimming is good exercise to name a few. Best rule of thumb for water consumption is thirst! The amount of water intake varies on size and activity and general overall health.
As for wine: There is a 16 year Harvard study showing that drinking wine reduces heart attack. That does not mean a gallon a day of wine – 2 oz a day would be a better target. A French study showed that wine reduces the risk of heart disease. A 12 year study in Amsterdam shows that limited amounts of wine reduces the risk of Type 2 diabetes.
And to balance out the wine, here is what we had for dinner. Enjoy the photos; check out the link above for recipes from some of the wine dinners and Left-Click any of the photos to see them larger. Cheers!

Some of the 7 wines we had.

Some of the 7 wines we had.

Chicken Satay with Kale Chips 2011 Tapiz Chardonnay 13.9% alc. well rounded and went very well with the kale and the yogurt sauce. [18] $20.00

Chicken Satay with Kale Chips and Yogurt and Honey Mustard Sauce
2011 Tapiz Chardonnay
13.9% alc. well rounded and went very well with the kale and the yogurt sauce. [18] $20.00

Ginger Lentil Soup (delicious!)  2012 Revelry Merlot 13.6% alc. this was a superb match with the spiciness of the ginger in the soup. perfect paring! [18] $17.00

Ginger Lentil Soup
(delicious! Robin enjoyed this.)
2012 Revelry Merlot
13.6% alc. this was a superb match with the spiciness of the ginger in the soup. perfect paring! [18] $17.00

Spinach Salad with Warm Bacon Dressing (Delicious!) 2012 Tangent Albarino 13.5% alc super paring. went especially well with the dressing and the oxalic acid of the spinach. another great paring! [19] $16.00

Spinach Salad with Warm Bacon Dressing
(Delicious!)
2012 Tangent Albarino
13.5% alc super paring. went especially well with the dressing and the oxalic acid of the spinach. another great paring! [19] $16.00

Beef Stroganoff Dill Carrots Cauliflower with Peas 2012 Vistalba 14.0% alc it was surprising how well this plate went with the wine. even the fresh dill pared well. [18] $22.00

Beef Stroganoff and Noodles
Dill Carrots
Cauliflower with Peas
2012 Vistalba
14.0% alc it was surprising how well this plate went with the wine. even the fresh dill pared well. [18] $22.00

Chess Pie with Raspberries Henkell Brut 11.5% alc. good paring with the pie, even for this non-sparkling wine enthusiast. it did go well with the berries.  (We did purchase 2 bottles though.)  [17] $16.00

Chess Pie with Raspberries
Henkell Brut
11.5% alc. good paring with the pie, even for this non-sparkling wine enthusiast. it did go well with the berries. (We purchased 2 bottles.) [17] $16.00

A good – great healthy meal! Great wine parings. Overall a great food preparation. Cheers and hope to see you at the Wine Dinner in January.

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Asiago’s – Italian

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Enrique’s Mexican Restaurant

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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

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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

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The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

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