November Schedule At “The Buzz”

24 Thursday Oct 2013

Posted by Bob and Robin in Appetizers, Bistro, Comfort Food, Party Time, Sandwiches, Special Events, What's For Dinner?

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Beaujolais Nouveau, Buzz Coffee, wine tasting

Here is the November Schedule of Events at The Buzz in Boise. There are some fantastic events coming up. Start with this Saturday, Oct 26 (I know, it’s not November, but close enough!). The Saturday Classical Jam is a free event and if you play an instrument, bring it and a music stand. This is a FUN, FUN, FUN night. Here are the rest of the events. See you there.

Buzz Coffee and Wine – Fall Events

Hope everyone is getting ready for this busy holiday season that is rapidly approaching. We at Buzz have several fun events planned for you and your family. Let us know if you need any catering done over the holiday season, we even do private party wine tastings and/or dinner at your place or ours so contact us if you have any questions about how to organize an event for your friends or family.

RosieMADE
On October 24 from 6-8 I will be at “Girls Night Out” at RosieMADE (2033 N 35th St Boise Idaho 83703) along with Your Color Image, Bioceutica, Wholistic Beauty Boutique,and Arno Confections for a fun evening out. I will be featuring a wine tasting of Halloween wines made in the USA. Stop by and check it out.
Music at the Buzz
Each Friday Night (and a few Saturdays) we have music and wine tasting.
Wine Tasting starts at 5PM with music starting at 7PM.
October 25 Dr Todd Palmer
October 26 Classical Jam Night (starts at 6)
November 1 John Cazaan
November 8 Carter Freeman
November 15 Jim Lewis
November 16 Jean Cardania
November 22 Wayne White
November 29 Blaze and Kelly
Wine Club
Our next wine club dinner is November 12 or 13 at 6:30. We will be discussing holiday traditions and food and wine. Its $15 per person for dinner, wine and discussion. Reservations are required (please let us know of any food intolerance or allergies with your reservations).
Beaujolais Nouveau
On November 21 we will have this years Beaujolais Nouveau to sample along with ‘gobbler’ sandwiches for a dinner special, tends to be an excellent choice for a red to go with Thanksgiving dinner. Reservations are not required just stop by for the first taste of the 2013 vintage.
Enjoy your Halloween and stay safe. Let us know if you need any special wines for the holidays. Hope to see everyone soon.

Sincerely,
Cristi and Tom Takeda
Buzz Coffee and Wine

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Boise Farmers Market Fall Fundraiser

21 Monday Oct 2013

Posted by Bob and Robin in Beef, Boise Adventures, Boise Farmers Market, Brats, Carrots, Comfort Food, HDR, Heirloom Squash, Herbs, Idaho Wine, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Party Time, Photos By: Bob Young, Special Events, Squash, Tapas, Things To Do, What's For Dinner?, Wine and Food

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Homestead Farms, Meadow Lark Farms, New Boise Farmers Market, Purple Sage Farms

Yes, even The New Boise Farmers Market must have funds to operate. And since it is not privately funded, the funds must come from the public sector. That’s you and me!! So Robin and I did attend. It was held at the Purple Sage Farms outside of Middleton, ID. A beautiful Fall day as you can tell from some of these photos.
Robin and I try very hard to eat local products and we are totally committed to the “Buy Idaho” and “Support You Local Farmers” programs. We are at the New Boise Farmers Market every Saturday and we will follow them indoors on November 2, 2013 to their winter home at the Fulton Street (Boise) location. So we were very pleased when we got the opportunity to attend this gala event at the Purple Sage Farms. Enjoy these photos and please, please support your local farmers. From the New Boise Farmers Market web page,

Vision: The Boise Farmers Market is a community marketplace where local food and agricultural products are available year round and where the community can learn about and become engaged in food system issues. The Market is a catalyst and incubator for local food-related activities in the region, and helps to build personal and community self-reliance.

Mission: The Boise Farmers Market supports a regenerative, healthy food and agricultural system by operating a vibrant marketplace featuring locally grown and crafted products.

Tim Sommer and his son Mike, owners of the Purple Sage Farms, talk to the crowds that were there.ike3 loves to work on and with the land. They use only their own compost and their water supply is from the Payette River.

Tim Sommer and his son Mike, owners of the Purple Sage Farms and our hosts today, talk to the crowds that were there. Mike loves to work on and with the land. They use only their own compost and their water supply is from the Payette River.

Daughter Arie Sommer and Grandmother Ava Latteman

Daughter Ariie Sommer and Grandmother Ava Latteman

Bill Gates, Homestaed Farms whose beef were pasturing directly across the road, talks to the folks about his years of experience of raising cattle, among other livestock. Their products can be found at the New Boise Farmers Market and in Whole Foods. It is some very good beef!

Bill Gates, Homestead Farms whose beef were pasturing directly across the road, talks to the folks about his years of experience of raising cattle, among other livestock. Their products can be found at the New Boise Farmers Market, of course, and in Whole Foods here in Boise. It is some very good beef!

Karen Ellis and Janie Burns discuss the program for this afternoon.

Karen Ellis and Janie Burns – Meadow Lark Farms – discuss the program for this afternoon.

Here are some photos of some of the greenhouses that Purple Sage Farms use for winter production of their vegetables and herbs. Temperatures during the summer may reach well above 100 degrees, so they whitewash the outsides to reduce the intensity of the sun.

Greenhouse Row. There are about 10 houses here.

Greenhouse Row. There are about 15 houses here.

Rosemary and Lettuce

Basil

I think these are carrots.

With all of the available source for different foods, look what they served.

Stuffed Peppers

Delicioso Squash. (I am not a squash fan, but this was delicious!)

Pepper Bruchetta

Kabobs with Zucchini

Hot Dogs

Brats

What a great afternoon! Interesting. Informative. Delicious. Thirst quenching.

Liquid Refreshment is served.

French Wines At The Buzz

11 Wednesday Sep 2013

Posted by Bob and Robin in Boise Adventures, Classics, Croissant, Dinner With Friends, French Foods, French Wines, Friends, Healthy Eating, Locavore, Party Time, Pasta, Photos By: Bob Young, Quiche Lorraine, Salads, Special Events, Traditional Food, What's For Dinner?, Wine and Food

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food, quiche lorraine, salad nicoise

Another in a series of good wine dinners at the Buzz last night. Some very interesting wines, presented blind, and good food. Our friend Maggie, pictured here, came along with us and it was great to see that she was feeling chipper enough to join us. We always like to have her join us in these adventures. I
This was a good meal. Not particularly the best I have had at the Buzz, but very good. I am very salt conscious, and there were two dishes that could have had a little more salt and/or pepper. I will list those dishes below. All in all ….. a fun night with good friends and good food. Glad to hear and see that Bailey is doing OK after her bike fall. Enjoy these photos of the dinner and the commentary. Cheers! Left-Click any of these photos to see them larger.

Robin is studying the wines and the dinner menu.

Quiche Lorraine
2009 Baron de Hoer Alsase Riesling
12.5% alc. went well with this appetizer, but light. [15] $14.00

Salad Nicoise
(Could have used a little cracked pepper and olives. But still good.)
2012 Sable d’Azure
12.5% alc blend of grenache, mouvedre and petite syrah. this went well with the salad [17] $13.00

Vegetable Trimbale
(Needs a very light sprinkle of Sea Salt)
2011 Chat du Pape Cote de Rhone
14.5% alc. big wine but went well with the trimbale. [15] $13.00

Beef Bourgogne
(This was the best part of the dinner. Full of flavor and seasoned perfectly!)
2010 Gigondas
14.5% alc. a big red that went very well with the beef and onions. [17] $22.00

Cream Puff and Apple Crepe
(Good job on the cream puffs, Cristi!)
Veuve du Vernay Sparkling Chardonnay
11.0% alc. a great choice to pair with this dessert. [18] $12.00

This review may sound harsh to some. It is not. Cristi and I talked about some of these comments and I think she accepted them as positive. Like I stated at the start, I really try to watch our salt intake, even if the food seems to need additional salt. And I know Cristi tries very hard to limit the amount of salt in her dishes. This was just one of those times when a little more would have enhanced the dishes. It was still a good dinner. Hope to see you at the next one. Cheers!!!

WHIP Nite at The Buzz and September Events

30 Friday Aug 2013

Posted by Bob and Robin in Appetizers, Finger Foods, Main Dish, Party Time, Photos By: Bob Young, Special Events, Tapas, What's For Dinner?

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food, photography questions, wine flights

The first WHIP Night at the Buzz was a good success. There were about 15 people there with all types of camera questions. I hope they all got answered to their satisfaction. The pasta salad pictured here was part of the dinner menu with appetizers. (None are left on this plate – they were that good!) The WHIP program will be held the last Thursday of each month from 5:00pm – 8:00pm. Each program will have someone in to talk about or explain about a specific topic.

For August and the first in the series, Cristi explains the event as, “Buzz Coffee and Wine is hosting our WHIP night each month on the last Thursday of the month. This is a time where We Help Inspire People (WHIP). This is a come and go event where each month we will have a guest that is very knowledgeable about a certain subject here at the Buzz to answer questions. This month we are pleased to have Bob Young coming to help us with our photography questions. Bob authors several blogs and has published a book with photographs of birds. Bring your questions and join us anytime between 5 and 8 on Thursday August 29. We will have flights of wine featuring women winemakers and food specials, no reservations required. Tell your friends and stop by.”

The September schedule of events at the Buzz is as follows.
“Buzz Coffee and Wine
September Events
Contact Us
2999 N Lakeharbor Lane
Boise, Idaho 83703

Whip Night
Bring your friends and your photography questions down to the Buzz August 29 from 5-8 (drop in anytime); and meet Bob Young and ask him questions about photography. We will have wine flights featuring women wine makers and food specials throughout the evening. Come any time, no reservations required.
We Help Inspire People.

Wine Club
We are focusing on France this month. Wine club is September 10 or 11 at 6:30 PM. Reservations required. Cost is $15.00 per person, includes dinner and wine tasting. Featured wines are 10% off after dinner. Please let us know of food allergies or intolerance with your reservation; buzzwine@cableone.net or 344-4321.

Bounty of the Harvest
On September 29 at 6:30 we will have our quarterly wine dinner. This quarters theme is the bounty of the harvest. This is a five course dinner with two different wines chosen to go with each course. The cost is only $30.00 per person and includes dinner and wine. All wines will be on sale 10% off after dinner. Reservations are required. Please let us know of food allergies or intolerance with your reservation; buzzwine@cableone.net or 344-4321.

Music in September
Music on Fridays from 7-9. Wine tasting and dinner specials each night.

8/30 Wendy Matson
9/6 Blaze and Kelly
9/13 Pat Foulkner
9/20 Wayne White
9/27 John Cazaan

No reservations required just come and enjoy.

Thank you for your patronage and we hope to see you soon

Sincerely,
Cristi and Tommy Takeda
Buzz Coffee and Wine

(Coupon)
————————————————————————————————————————————
Save 20% Order a case of wine (12 bottles) can be a mixed case, and get 20% off our regular shelf price. Case orders can be picked up the next evening.
Offer Expires: September 30, 2013
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Another Good Cooking Seminar At Williams-Sonoma

21 Wednesday Aug 2013

Posted by Bob and Robin in Appetizers, Brunch, Classes, Cooking Classes, Dessert, Food Photos, Fruits, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Mahi Mahi, Photos By: Bob Young, Salads, Special Events, What's For Dinner?

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food, ground mustard, mission figs, Williams Sonoma, yummy dessert

A good seminar with Chef Chad entitled Farm To Table. It was good to have Robin with me at this event too. In keeping with the theme, Chef Chad emphasized the use of local and fresh products from local farmer’s markets and vegetable stands. He did a good job in using these local products where ever possible. Black Mission Figs don’t grow in the Treasure Valley! Here are some photos of the dishes that Chef Chad showed us this evening. Cheers and enjoy! There are recipes available if you would like one. Just let me know.

Fig and Fromage Blanc Crostini

A great appetizer. The recipe says to use ciabatta, but Chef Chad changed it to sourdough which worked very well.

Baby Arugula Salad with Berries and Gorgonzola

Gorgonzola is not one of my favorite cheeses, but the combinations in the salad worked very well with the cheese. It was suggested to add some toasted nuts to the salad. Try adding fresh thyme and stone ground mustard to the vinaigrette. You can also make this into a main dish by adding marinated red onions and thinly sliced grilled steak.

Rolled Eggplant with Sausage and Mascarpone Reday for the oven to bake at 450 degrees for 4-7 minutes.

Rolled Eggplant with Sausage and Ricotta

Ready for the oven to bake at 450 degrees for 4-7 minutes.

Rolled Eggplant with Sausage and Ricotta

Sauteed Pluots with Mascarpone and Almonds

Ok. What are “pluots”? Good question. They are a cross between apricots and red plums. Also known in some places as Red Apricots. Slightly sweet. Slightly tart. A yummy dessert!

So as you can see, a delicious and wonderful seminar/class. We will not be able to make the September event, but will try to make the October class. Most of these recipes come from the Williams-Sonoma Cooking from the Farmers’ Market by Tasha DeSerio and Jodi Liano (Weldon Owen, Inc. 2010). Cheers and Bon Appetite!

Sunday Night At “The Buzz” In Boise

12 Monday Aug 2013

Posted by Bob and Robin in Appetizers, Beans, Bistro, Comfort Food, Finger Foods, Friends, Photos By: Bob Young, Special Events, What's For Dinner?, Wine and Food

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fire storm, great friends, pot luck, two fires, vegetable platter

Great food and great friends gathered at The Buzz in Boise to convey our condolences to Cristi and her family for her loss. We were sitting outside and the fire storm from about 50 miles east of Boise and 25 miles north, presented an imposing image of the vastness of the fire. This morning on NPR I heard were the combined two fires was about 120,000 acres. Yuk!
As we gathered, we shared food as a means of bonding our friendships. Everyone who attended, was asked to bring some type of pot luck. And, if you desired, bring a wine. We took a 2010 Fujishin Family Cellars Viognier, a corn pie and grilled fresh herbed zucchini. (Photos are below) Others brought all kinds of wines, BBQ pork, beans, soup, vegetable platter, hot artichoke dip, brownies and different breads. It was a good gathering to show the extent of our friendship for Cristi and her family. Here are a few more photos. Left-Click any of the photos to see enlarged.

Grilled Herbed Zucchini Strips

Corn Pie

Plated pulled pork, homemade beans and corn pie.

Breakfast At Crooked Fence Barrelhouse

04 Sunday Aug 2013

Posted by Bob and Robin in 10 Barrel Brewing, Breakfast, Brunch, Buy Idaho, Crooked Fence Barrelhouse, Eggs Benedict, Party Time, Photos By: Bob Young, Special Beers, Special Events, What's For Dinner?

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bacon and eggs, brewers association, english muffin, food, passport program

Thought we would give this a try. Plus we signed up to be with the Meet-Up Group, but did not really see them. I think they were in another room. But we did have Marnie and Mac with us. Mac was a little upset that they did not honor his Idaho Brewers Association Passport Program. Can’t say that I really blame him because the program is supposed to cover all Idaho breweries. Can’t say that the visit was all that great either with service being somewhat slow and the food was not up to the standards of 10 Barrel Brew Pub in downtown Boise or Table Rock Brew Pub. (10 Barrel is the best of all three of these places in my opinion.) Here are some photos of our visit. I will rank this visit as a 2 1/2 Stars out of 5. Not a good showing.

The beer flight was good. Just the right size. Robin liked the Picket Porter best and I liked the Bonneville Brown best. Robin liked the Bonneville least and I liked the porter least. That’s not a real surprise. But we did rate the Rye Sing IPA even at 3rd place.

Bacon and eggs. This probably would have been good had the "toast" had more ofv a brown color to it. It was more like dried out bread. I didn't know that you had to request butter on the toast either. Not good and cost them serious points.

Bacon and eggs. This probably would have been good had the “toast” been a little more brown. It was more like dried out bread. I didn’t know that you had to request butter on the toast either. Not good and cost them serious points.

Eggs Benedict. The Hollandaise was pasty and the eggs probably should have been done a little more. The whites were close to being transparent. The English Muffin should have been toasted a little more, too. They seem to have a problem making toast and the food had an abundance of salt on it! We probably will not be back for another meal here.

Maggie’s Dinner

29 Monday Jul 2013

Posted by Bob and Robin in Captain's Shack, Chicken, Food, Food Photos, Friends, Main Dish, Photos By: Bob Young, Special Dinners, Special Events, What's For Dinner?

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baked chicken thighs, miss maggie, onion, roasted potatoes, sweet friend, trish

Miss Mggie’s Dinner

Baked Chicken Thighs
with
fresh sage and fresh thyme
Roasted Potatoes and Onion

Miss Maggie is a dear, sweet friend of our who is very sick. So we, and others, are doing some cooking for her and Trish, her friend who stays with her most of the time. This dish we made today. Hope she enjoys it. Sure did make the house smell wonderful. Cheers! Left-Click the photo to see enlarged.

Activism At The New Boise Farmer’s Market

27 Saturday Jul 2013

Posted by Bob and Robin in Boise Farmers Market, Food, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Special Events, Special Information, Things To Do, What's For Dinner?

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climate, ned evett, political dignitaries, Think Local - Buy Local

Well it’s about time! Considering that Idaho imports 95% of the farm products sold statewide, it’s time that we look seriously on the support of our local farmers and control the carbon footprint that we leave. That’s what this gathering was today at the New Boise Farmer’s Market. It was good too, to see some of the political dignitaries, market dignitaries and Idaho farmers who participated in the event. Below are some photos from the morning and from the New Boise Farmer’s Market. Enjoy the following photos. Cheers!

The New Boise Farmer’s Market this morning.

All living creatures love the market and the products that are available here.

All creatures great and small love the market and the products that are available here.

Live music with Ned Evett, world reknown glass guitar player and performer. Check out the neck on his guitar. It is glass and there are no frets. Boise is so lucky to have such talent!!!

Former Senator, Brian Cronin on the left, was one of the organizers of this event. Thanks, Brian! Another fantastic job!

Some of the speakers are chatting among themselves before they take the stage.

Janie Burns, Meadow Lark Farms, and Greg Koenig, Koenig Vineyards and Distillery, are discussing problems with the carbon footprints.

New Boise Farmer’s Market President, Karen Ellis, introduces the speakers.

Chance Requa owner of Requa Farms in Twin Falls, Idaho, speakers to the crowd. He emphasized the fact that he produces a product, we buy the product and he must then produce more product. It's an endless cycle.

Chance Requa owner of Requa Farms in Twin Falls, Idaho, speaks to the crowd. He emphasized the fact that he produces a product, we buy the product and he must then produce more product. It’s an endless cycle.

Greg Koenig, Koenig Vineyards and Distillery, discusses the changing growing seasons and weather conditions that effect grape growing. “Wine is bottled sunshine” is one of his credos.

Janie Burns, owner of Meadow Lark Farms in Nampa, Idaho, and on the Bord of Directors of the market, addresses the crowd. She states that, "95% of the produce sold statewide is shipped in." Let's change that .... let's support the Saturday Farmer's Markets that are sprouting up (pun intended!) statewide and nationwide. Think Local

Janie Burns, owner of Meadow Lark Farms in Nampa, Idaho, and on the Board of Directors of the market, addresses the crowd. She states that, “95% of the produce sold statewide is shipped in.” Let’s change that …. let’s support the Saturday Farmer’s Markets that are sprouting up (pun intended!) statewide and nationwide and our local farmers. Think Local – Buy Local

Dave Krick, Red Feather Lounge and Bitter Creek Ale House owner. All local products are used at his eatery’s.

Cheri Buckner-Webb, District 19 Senator, addresses the crowd on the effects of climate change on agriculture within the state. She is on the State Agriculture Committee.

So there you have a little different post about the New Boise Farmer’s Market. Robin and I are avid supporters of Think Local – Buy Local, as I have stated many times in the past. Everyone, regardless of where you live or what city or state you reside in, need to put more emphasis on local farmers and purchasing their products. Food is essential to everyone of us, so whenever possible, support your local farmer! Buy local in the summer when vegetable products are available and then can them or freeze them and eat your local products year around. Local meats – beef, elk, lamb, chicken, pork – are usually available all year, as are local eggs. Use that local resource. Support your local agriculture industry. No need to go “out-of-country” to stay nourished. And when you go out for a meal, choose those restaurants that use only local products. Here are some suggestions: Red Feather Lounge, Bitter Creek Ale House, The Buzz, Le Cafe de Paris, 10 Barrel Brew Pub or The Orchard House are just a few. There are more. Search them out and enjoy some great local food. Look in the Sidebar. There are many businesses there that buy, sell or produce products locally. Cheers!!

William Sonoma Class -Italian

19 Friday Jul 2013

Posted by Bob and Robin in Caesar Salad, Chocolate and Food, Classes, Classics, Comfort Food, Grilling, Italian Food, Main Dish, Pasta, Photos By: Bob Young, Special Dinners, Special Events, Special Information, What's For Dinner?

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chocolate pizza, sauces for pasta, sauteed vegetables, type of pasta, william sonoma

Another good class at the Boise William Sonoma store. This one was about Italian cooking, specifically recipes adapted from Giada deLaurentiis’ book, Giada’s Family Dinners. Good things like Italian Caesar Salad with Polenta Croutons – now there’s a switch and a good one! – or Marinated Zucchini and Summer Squash or Linguine with Chicken Ragu. And to top it all off, a Chocolate Pizza. Yup! That’s right. A chocolate pizza! And it was delicious and very rich. There are photos below. Left-Click any of these photos to see enlarged. Cheers and enjoy!
There were some questions posed by the class and one was, “What is a ragu?” Basically, it is a meat based dish with some type of pasta, traditionally linguine. But a ragu can vary from county to county, city to city or family to family much like the American stew or a Basque paella. Here is what Wikipedia says about ragu.

In Italian cuisine, a ragù (pronounced [raˈɡuː]) is a meat-based sauce, which is commonly served with pasta. The Italian gastronomic society l’Accademia Italiana Della Cucina has documented 14 ragùs.
The commonalities among the recipes are all meat-based and all are to be used as sauces for pasta. Typical Italian ragùs include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat).
In the northern Italian regions, a ragù is typically a sauce of meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid. The meats are varied and may include separately or in mixtures of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. If tomatoes are included, they are typically limited in quantity relative to the meat. Characteristically, a ragù is a sauce of braised or stewed meat that may be flavoured with tomato, to distinguish it from a tomato sauce that is flavoured with the addition of meat.
In southern Italian regions, especially Campania, ragùs are often prepared from substantial quantities of large, whole cuts of beef and pork, and possibly regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are then removed and may be served as a separate course without pasta. Examples of these styles of ragùs are the well-known ragù alla Napoletana (Neapolitan ragù) and carne a ragù.

Grilled Romaine lettuce for the Caesar Salad.

Italian Caesar Salad with Polenta Croutons

Delicious, but I probably would have put more anchovies in it and a little more garlic. Just a personal preference.

Grilled Zucchini and Summer Squash

I do like like grilled vegetables, especially squash. But not done mushy. It has to have a little crunch to it. This was done perfectly, Chef Chad!

Linguine with Chicken Ragu

This was a super dish.

Linguine with Chicken Ragu
Grilled Zucchine and Summer Squash

What a delightful, and filling, entree.

Chocolate Pizza with hazelnut spread, semisweet5 chocolate chips, milk chocolate chips, white chocolate chips and toasted hazlenuts

Chocolate Pizza
with
hazelnut spread, semisweet chocolate chips, milk chocolate chips, white chocolate chips and toasted hazlenuts

Chocolate Pizza plated. YUM!!!

So there is how I spent my evening. Robin wants to go to the next class and I have her name on the waiting list. She may go in my place, but it would be fun to do together. Hope you liked this post. Chef Chad Poznick asked if we had any suggestions for these classes to please let him know. I suggested a class using rabbit. Cooking with wine might be another good one.