Viognier and Cab Franc Dinner

10 Wednesday Feb 2010

Posted by Bob and Robin in Photos By: Bob Young, Things To Do, Wine Dinners, Wine Tasting

At The Buzz on 09 February, we were treated to a great night of Viognier and Cabernet Franc and a wonderful dinner that was pared extremely well with the wines. Personally, I think this was one of the better parings.

I just want to personally thank Christy and Tommy (Pictured) for having this event and Debbie, the one with the awesome kitchen skills and the great talent to match the wines and the food presentations. As my supervisor at duPont used to say, “You done good!”

When we arrive, the tables had this delicious Table Treat of Mascarpone and Chive with Lemon Juice Dipping Sauce. Debbie served it with Pita Chips and Crackers. It hit the spot.

Then for an appetizer, we had Spicy Sausage Wonton Stars. Great choice with the Viognier.

Then a great Mediterranean Salad.

And the dinner. Beef Cartonnade with Baked Cauliflower and Broccoli. Mmmm … Mmmm … Good!

The dessert. Mangos and Blueberries in Prosecco Sauce.

And now the wines we had. I will list them in the order they were served. The Number in parenthesis (20) represents my score out of 20. Robin and I do these ratings separately, so we don’t really know what the other had scored a particular wine. This series of wines was really interesting – we were extremely close.

2008 Fujishin Viognier (19). (Snake River AVA) Vanilla, pine and lychee on the nose. Low acidity. 14.2% alcohol.
2007 Les Jamelles Viognier (18). Smooth with peaches and floral. High acidity. 13% alcohol.
2008 Loredonna Viognier (19). Heavy apricot and very smooth. Well balanced. 13.5% alcohol.
2006 Vin du Bois Viognier (15). (Snake River AVA) Paper and pencil lead. Desert sage. Washes out and very light on taste. A bitter end. Almost a chardonnay taste. This wine just misses the mark 11% alcohol.
2006 Samur Champigny Cabernet Franc (19). Smoky cedar on the nose. Black cherry. I’m thinking Grilled Pork or a well marbled Rib-Eye grilled. 13.5% alcohol.
2006 Terra Nativa Cabernet Franc (19).(Snake River AVA) Fondue. The Idaho terroir comes roaring through on this wine. This went extremely well with the Beef Cartonnade with Baked Cauliflower and Broccoli. 12% alcohol.
2002 Ironside Cabernet Franc (20). Brown tinge on the edge. Good age. Wood lumber mill on the nose and a mellow raisin taste, as one would expect. This was a delicious wine and went very well with the Mangos and Blueberries in Prosecco Sauce.

So there you have the evening. Don’t just take my word for these wines. Try them yourself. My opinion is just a guide. Cheers!

Rudy’s – Cooks Paradise Information

09 Tuesday Feb 2010

Posted by Bob and Robin in Rudy's Twin Falls, Things To Do

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Yea! I am receiving Rudy’s Newsletter again! There was a mixup and we got it straight. You can subscribe to it by going to their logo in the sidebar, clicking on it and then request to be put on the newsletter list. It really is a good and informative newsletter. Here is some information from the February issue.

Argentinean Wines
With Steve Thies & Sean Stephens of Tastevin Distributing
Thursday February 11, 7-9pm
$30.00

Techniques in Sautéing
With Chef Randy King
Thursday February 18, 7-9pm
$45.00

Fighting Cancer with the Taste of Color
With Chef Joe Szerwo & Dr. Richard Miranda, Oncologist
Thursday February 25, 7-9pm
$35.00

School of Essential Ingredients
With Brian Peck & Judi Baxter
Thursday March 11, 7-9pm
$35.00

Gourmet & Gluten Free
With Chef Joe Szerwo
Thursday March 18, 7-9pm
$40.00

Cristina’s Pizza, Pizza, Pizza
With Cristina Ceccatelli Cook
Tuesday March 23rd, 7-9pm
$45.00

Spring Wine Tasting
A Wine Event
Wednesday April 7th, 6-9pm
$25.00

Wicked and Decadent Desserts
With Nadina Keller
Thursday April 15th, 7-9:00pm
$40.00

The Art of Sushi
With Chef Scott Clapsadle
Thursday April 22nd, 7-9pm
$45.00

Artisan Bread Fundamentals
With Pastry Chef Vincent Carpenter
Wednesday April 28th, 7-9pm
$40.00

Mastering the Art of French Cooking- A Tribute to Julia Child
With Chef John Ash
Tuesday May 11th, 7-9pm
$75.00

Flavors of Spain
With Chef John Ash
Wednesday May 12th, 7-9pm
$75.00

Introducing the Food of Three-TEN-Main
With Chef Derek Gallegos
Tuesday May 18th, 7-9pm
$45.00

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And then, there is always the food trivia!

This Week in the History of Food & Drink

February 8, 1795: Friedlieb Ferdinand Runge was born. A German chemist who developed a method for obtaining sugar from beet juice.
February 9, 1854: Coffee County, Georgia was founded.
February 10: National Cream Cheese Brownie Day
February 11, 1926: Paul Bocuse, French chef, was born at Collonges-au-Mont-d’Or, France. He is known as one of the founders of ‘nouvelle cuisine’.
February 12, 1976: The popular food coloring, Red Dye No. 2, was banned by the FDA because studies had shown it might cause cancer. Red M&Ms disappeared for 11 years because of the ban.
February 13, 1967: The Beatles single ‘Strawberry Fields Forever’ is released.
February 14: Valentine’s Day!

Cheers!

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

09 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Recipe By: Robin Young, Recipes, Things To Do, Wine and Food

≈ 1 Comment

Eat your hearts out! Or let the cream do it. Or maybe the butter! Or maybe the brown sugar! Whatever you do, enjoy this. It’s not hard to do! Cheers!

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

–from Executive Chef Andrew Sutton of Napa Rose at Grand Californian Hotel, Anaheim, CA

Serves: 6

FOR PORTOBELLO CAPPUCCINO BISQUE:
1 tablespoon butter
1/2 cup sliced shallots
1 cup sliced portobello mushrooms, gills removed
2 cups sliced white mushrooms
1/2 cup medium dry sherry (Amontillado)
1 quart heavy cream
1 cup veal demi-glace (can be purchased at most high-end
grocery stores)
1 bunch thyme stems
2 bay leaves
1 teaspoon lemon juice
Kosher salt and cracked
black pepper

TO PREPARE PORTOBELLO CAPPUCCINO BISQUE (CAN BE PREPARED THE DAY BEFORE):
1: Sauté shallots in melted butter until translucent.
2: Add portobello mushrooms and white mushrooms and continue to sauté until they “throw their water” (the liquid inside the mushroom), approximately 7-10 minutes.
3: Add sherry and reduce by half.
4: Add demi-glace, heavy cream and all herbs. Simmer for 25 minutes, strain, chill and reserve.

FOR BRANDIED THYME FROTH:
1 cup cold heavy whipping cream
2 tablespoons freshly chopped thyme
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons brandy or cognac

TO PREPARE BRANDIED THYME FROTH:
1: Place all ingredients in a mixing bowl and whip up to a soft peak.

FOR BISQUE GARNISH :
1 cup julienned portobellos, stems & gills removed
1/2 cup thinly sliced scallions, greens and whites
2 tablespoons freshly chopped thyme
1 tablespoon freshly chopped sage
1 teaspoon lemon juice
2 tablespoons brandied froth

TO PREPARE BISQUE GARNISH AND SERVE:
1: Sauté portobello mushrooms until tender. Set aside.
2: Sauté scallions in a little oil. Add the strained bisque and bring to a boil. Add chopped thyme, sage and lemon juice. Adjust seasoning with salt and cracked pepper.

TO SERVE:
1: Warm six coffee cups and place the sliced and sautéed portobello mushrooms in the bottom of the cups. Add the hot bisque and top with the brandied froth.

Serve with one of CHALONE WINE GROUP’S FINE PINOT NOIRS: ACACIA, CHALONE VINEYARD, ECHELON VINEYARDS, EDNA VALLEY VINEYARD

And if that doesn’t clog your arteries, try this awesome Bananas Foster. Enjoy these dishes. We did!! Cheers.

"Daily Erotica"

07 Sunday Feb 2010

Posted by Bob and Robin in Celebrations, Seasons Bistro, Things To Do, Wine and Food

≈ 3 Comments

No, this is not a XXX posting!! On 06 February, there was a book signing for “Daily Erotica – 366 Poems of Passion” at the Seasons Bistro in Eagle, Idaho. The food was great; The wine was great; The company was great! What else can one ask for? Here are some photos of the party! Happy Valentines Day coming up!!!

Click to play this Smilebox greeting: Erotic Party

Make a Smilebox greeting

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Cheers! And don’t forget the chocolate!!

The "Reuben Sandwich" Challenge!

06 Saturday Feb 2010

Posted by Bob and Robin in Classics, Food, Food Trivia, Restaurants, Seasons Bistro, Things To Do, Wine and Food

≈ 8 Comments

Nope! It’s not over. We found another place. But, let’s first look at the “ground rules”.

Reuben Sandwich
1. Reuben made with Corned beef
2. Rachel made with pastrami
3. Both made with
a. Toasted or grilled Jewish rye or Marbled rye
b. Kraut or slaw but with some type of cabbage
c. Meat – See above
d. Russian Dressing – usually home made
e. Grilled onion
f. Swiss cheese

So, what we “usually” call a Reuben, is actually a Rachael. But, I bet if you went into a restaurant and asked for a Rachael Sandwich, they’d say, “Huh?” And if they don’t, get one!

The Reuben Sandwich Challenge Scoring

Rated on 1 to 5-Stars, here is how we rate the three places in Boise that serve a Reuben Sandwich. 1-Star is enough for this year and a 5-Star is one that meets the criteria.

1. Barbaccoa – Big thick slabs of meat, no rye toast, they used bread, and soggy from an over abundance of kraut. No grilled onion. Rating: 1-Star

2. Donny Mac’s – Rye toast was weak on the rye, heavy on the 1000 Island dressing. Sloppy to eat because of the really wet kraut. The pastrami was good. Raw onions. Rating: 2-Stars

3. Cucina di Paolo – Yea! Russian Dressing. Good pastrami and not overly salty. Great kraut. Did not notice any grilled onion. Good rye toast, although it was Marble Rye. I would prefer a straight Jewish Rye, Deli Rye. I always like a good Jewish Kosher pickle with my Reuben. None of these places had that. Rating: 4-Stars

4. Seasons Bistro – Wow!! We’ve got a foot race. Homemade Russian Dressing, as was Cucina di Paolo. Good pastrami as was Cucina di Paolo. Great kraut that is special ordered and, in my opinion, better than Cucina di Paolo. Grilled onions. Good rye, that I actually tasted the caraway seed, although it was the Marbled Rye!!! I told Rachael Hurn, Owner, that I really would like to give her the 5-Stars for this sandwich, but I couldn’t. She asked, “Why?” And I told her, “No Jewish Kosher deli pickle.” She said she would go get me one. Too late. But, Rachael does know – as did Paul at Cucina di Paolo – the difference between a Reuben and a Rachael Sandwich. She has both on the menu!!! Rating: 4½ – Stars

We really are closing in on “The Best Reuben Sandwich in Boise“. Cheers!

"The Seasons" February Schedule

03 Wednesday Feb 2010

Posted by Bob and Robin in Food, Interesting Information, Restaurants, Seasons Bistro, Things To Do, Wine and Food

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Do you want a great bowl of Gumbo? Maybe a bowl of Louisiana Oyster Stew. Or a fantastic Corn Salad Dip. Or a dessert choice of Heart of Creme Brulee or Chocolate Amaretto Mousse Tart, now that sounds sinful!! Then look no further.

February 2010
Seasons Bistro
1117 E Winding Creek Dr.
Eagle, Idaho 83616

Friday, February 5th
Live Concert with Pat Folkner
6:00PM-9:00PM
Live Music & Dinner Specials /First Friday in Eagle
Scallops Buerre Blanc
Beef & Barley Soup
Raspberry Brownies with Chocolate Ganache

Saturday, February 6th-6:00PM-9:00PM
Daily Erotica Book Release
Are you searching for your lost libido?
Then just read one poem from the book Daily Erotica-366 poems of passion! Four fabulous authors, one incredible night at Seasons Bistro. Food & Drink will be served with oyster shooters available at the bar! Special Romance baskets will also be available to share with your special someone for Valentine’s Day.
Seasons Bistro, Winebar & Catering
1117 E. Winding Creek Ste. 150

Monday, February 8th-6:00PM-8:00PM
“Women and Wine”
Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person

Wednesday, February 10th
Seasons Winter White Wine Sale
All white wine will be available at 30% off regular price!

Friday, February 12th-6:00PM-9:00PM
Live Music & Dinner Specials

Saturday, February 13th
6:00PM-9:00PM
Valentine’s Day Dinner

Butternut Squash Soup, Romance Salad, Grilled Filet with Garlic Rosemary piped Potatoes & Scallop Buerre Blanc
Dessert choice-Heart of Creme Brulee or Chocolate Amaretto Mousse Tart
Live Music with Michael Laky
Reservations recommended
939-6680

Sunday, February 14th
6:00PM-9:00PM
Valentine’s Day Dinner

Monday, February 15th-6:00PM-8:00PM
“Women and Wine”
Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person

Friday, February 19th-6:00PM-9:00PM
Live Music & Dinner Specials

Saturday, February 20th
6:00PM-9:00PM
Seasons Masquerade Party-Celebrating our two year anniversary!

Come in costume…prizes will be given for best mask. Live music
Great Cajun Cuisine-Laissez les bon temps rouler? Let the good times roll!

Monday, February 22nd-6:00PM-8:00PM
“Women and Wine”
Every Monday at Seasons we will be featuring Women and Wine. Come alone or bring a friend and learn about different featured wine and cheese pairings. Cost-$15.00 per person
Seasons Bistro, Winebar & Catering
1117 E. Winding Creek Ste. 150

Tuesday, February 23rd-all day
Happy Mardi Gras from Seasons Bistro-Specials all day
Jambalaya, Shrimp Creole, Crawfish Etouffee, Gumbo & Bread Pudding for dessert & “Throw me something mister!”

Friday, February 26th-6:00PM-9:00PM
Live Music & Dinner Specials

Saturday, February 27th-6:00PM-9:00PM
Live Music & Dinner Specials

Seasons will be sending out a survey after this newsletter for your input. Please take a moment to let us know how we may better serve you. Thanks to all of you for your continued support in 2010!

Seasons Bistro, Winebar & Catering
1117 E. Winding Creek Ste. 150. Reservations recommended (208) 939-6680

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For an fantastic dinner and bistro experience, don’t miss these events. Maybe we’ll see you there. And yes, Seasons Bistro, Winebar and Catering has plenty and a large variety of wine to go with your dinner. Cheers! Thanks Rachel, for submitting this. Hope this helps.

Buffalo Wings and Boise Football Fans

02 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Trivia, Things To Do

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I received this from Anne Tan, a food specialist from Culinary Circle. Enjoy!!

Boise Football Fans to Consume Millions of Pounds of Chicken Wings During the Super Bowl‏

From: Anne Tan (Anne.Tan@CLYNCH.COM)
Sent: Tue 2/02/10 8:42 AM
To: Anne Tan (Anne.Tan@CLYNCH.COM)

According to the Albertsons Snack Down Survey, chicken wings rank as one of the top snacks on game day for Boise football fans. Last year, Americans gobbled up 90 million pounds of wings during Super Bowl weekend.

For the 90 percent of football fans in the area who plan on watching the Super Bowl at home, Albertsons has added grab ‘n go wings to its Culinary Circle brand lineup. The wings, available bone-in and boneless, are featured in buffalo, teriyaki and barbecue flavors. The quick and easy wings are packaged by the pound as well as in 10 and 20-count sized buckets priced from $4.99-$13.99.

More Albertsons Chicken Wing and Super Bowl Snacking Facts:

The National Chicken Council estimated in 2009 that:
More than 13 billion chicken wings (2.8 billion pounds) would be sold as standalone products in the U.S. as opposed to wings on whole chickens or breast quarters
Two billion pounds of chicken wings would be sold through food service channels
800 million pounds of chicken wings were sold in retail grocery stores

Among Boise residents, a Super Bowl party is ranked third as an occasion they believe they will consume the most calories, surpassing their calorie expectations for New Year’s Eve.

Please let me know (E-Mail) if you would like additional information on Culinary Circle’s new chicken wings or the Albertsons Snack Down Survey.

Thank you!

Anne Tan

Pod-Cast From "Behind The Menu"

02 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Trivia, Things To Do

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It was our pleasure a while back to go to lunch with Michael Boss of Behind The Menu. He is on Facebook. Here is that interview. Enjoy!

Forever Young(s) from Michael Boss on Vimeo.

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Pizzalchik

02 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Local Markets, Main Dish, Party Time, Things To Do

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OK, so Robin and I were out looking for a good Ruben Sandwich – you know, with the right Russian Dressing, and not Thousand Island dressing, and a good Jewish Rye toasted bread. Good luck. But we are on the trail of one. It’s just not open on Sunday or Mondays. Look for us on Wednesday. We will be there with a Reuben Sandwich on our minds! It comes rated by Behind The Menu.

Since we didn’t find the Reuben Sandwich, we stopped in at the local Oriental Market. That sounds like a good switch. It was. Just more expensive. But, we are still hungry. So we decided on the Pizzalchik on Gary Lane at State Street. If you go to Our Review Page, and scroll down, you will find the link to Pizzalchik. Read the review, and then visit the restaurant. Their chicken is awesome. Their salads are such a blend of flavors! They are awesome! I have had their pizza and it is wonderful – build your own with fresh ingredients. All types of some very super micro brewery and IPA beers on tap. Wines from all over and sodas. I urge you to give it a try. Let them know we sent you. Here is a link to more information – Cheers!

Zin and Chocolate at The Buzz

30 Saturday Jan 2010

Posted by Bob and Robin in Photos By: Bob Young, Things To Do, Wine and Food, Wine Dinners

≈ 1 Comment

Now, if you don’t like chocolate and you don’t like zin, you missed an excellent opportunity to try and expand your wine and food taste buds!! On 27 January, The Buzz Coffee and Wine Bar had another awesome wine and food paring. Look what we had. All of the wines were from California’s Renwood Winery. My scores are in ( ).