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Category Archives: Whats For Lunch?

Robin’s Birthday Lunch

18 Wednesday Sep 2019

Posted by Bob and Robin in 5-Stars, Bacquet's Restaurant, Basmati rice, Birthdays, Brunch, Brunch with Robin, Capers, Carrots, Chef Bacquet, Classic Herb Blends, Copper River Salmon, Dinner at Bacquet's Restaurant, Dinner For Robin, Dinner with Marnie, Ethnic Foods, Food - French, Food Photos, French - Bacquet's Restaurant, French Foods, French Wines, Green Salad, Greens, Housemade Pasta, Housemade Salad Dressing, Housemade Sauces, Housemade Soup, Pasta, Photos, Photos By: Bob Young, Salads, Salmon, Seafood, Special Dinners, Special Events, What's For Dinner?, Whats For Lunch?, Wines - French

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Bacquet's Restaurant


Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.

Menu

House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing

Delicious!

French Onion Soup

Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust

Salmon with Pasta and Capers

Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice

Birthday Lemon Cheesecake

Chocolate Mousse

An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.

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Wonderful 40th Birthday Party for Ravenswood Winery

21 Tuesday Jun 2016

Posted by Bob and Robin in 5-Stars, Anniversary, Avocado, BBQ Chicken, BBQ Pork, BBQ Veggies, Birthdays, Breakfast, Celebrations, Ceviche, Chicken, Classic Herb Blends, Comfort Food, Corn Bread, Dinner Reviews with Robin, Dinner With Family, Eggs Omelets, Ethnic Foods, Green Salad, Greens, Grilled Pork, Grilled Vegetables, Herbs, Herbs and Spices, Photos By: Bob Young, Pinot Noir, Ravenswood Winery Zinfandel, Salads, Special Dinners, Special Events, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food, Wine Dinners, Wines - California

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18June2016_8_Ravenswood-BDay-Partytime_SignAnd such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.

Here we are. See the snow?

Here we are. See the snow?

And in case it snows too deep, one can always find the fire hydrant.

And in case it snows too deep, one can always find the fire hydrant.

Robin enjoys some fried chicken.

Robin enjoys some fried chicken.

And so does a chipmunk.

And so does a chipmunk.

Such a great market to re-stock your supplies.

Such a great market to re-stock your supplies. Corti Brothers web page. If in Sacramento well worth the stop. But you can order online, also.

How about some really wonderful prosciutto?

How about some really wonderful prosciutto?

Lunch. and Corti Brothers Red Potato Salad, melon and Verner's Ginger Ale.

Lunch. Prosciutto and Corti Brothers Red Potato Salad, melon and Verner’s Ginger Ale.

Mango ice cream and fresh mango. Slightly spicy.

Mango ice cream and fresh mango. Slightly spicy.

How about a pork tamale?

How about a pork tamale?

Our motel in Sonoma.

Our motel in Sonoma.

Beautiful flowers.

Beautiful flowers.

18June2016_3a_Ravenswood-BDay_El-Pueblo-Motel_Yellow-Flower_Good

Love the gardens in the motel atrium.

Love the gardens in the motel atrium.

And the gargoyle.

And the gargoyle.

Cat fountain.

Cat fountain.

And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!

18June2016_5a_Ravenswood-BDay_Sonoma-Grille_Front-Sign

Patio area.

Patio area.

This dip was delicious. Garlic-Pesto-Butter. The two wines wwere piniot noirs. (L)

This dip was delicious. Garlic-Pesto-Butter. The two wines were pinot noirs. (L) 2013 Cline Pinot Noir, Sonoma Coast and (R) 2013 Trecini Pinot Noir, Russian River Valley. I liked the Trecini best. Bigger, fuller. Wonderful.

Fresh oysters. They were delicious!

Fresh oysters. They were delicious!

Robin had these Lamb Chops in Curry Sauce with Crispy Polenta and Fresh Vegetables

Robin had these

Lamb Chops in Curry Sauce
with
Crispy Polenta and Fresh Vegetables

I had NY Steak in a Pinot Noir Reduction Potato Fingerlings and Fresh Vegetables

I had

NY Steak
with
Pinot Noir Reduction
Potato Fingerlings and Fresh Vegetables

And to go with chocolate, (L) Riesates and (R) Sauterne

And to go with chocolate, (L) Rivessaltes, historic sweet wines of eastern Roussillon and (R) Sauterne

Awesome Chocolate Torte

Awesome Chocolate Torte

Chocolate Mousse

Chocolate Mousse

And now to Ravenswood Winery. Happy 40th Birthday!!

18June2016_8_Ravenswood-BDay-Partytime_Sign

The menu for the party and 80+ guests.

The menu for the party and 80+ guests.

Library wines for dinner.

Library wines for dinner.

Light wines with the appetizers.

Light wines with the appetizers.

The special birthday wine. Very limited. At least were able to get 1 case.

The special birthday wine. Very limited. At least were able to get 1 case.

Ceviche for an appetizer. A little spicy but good.

Ceviche for an appetizer. A little spicy but good.

Some barrel storage.

Some barrel storage.

A small barrel. That's Chris standing there. He is 6' tall.

A small barrel. That’s Chris standing there. He is 6′ tall.

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the "God Father of Zinfandel".

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the “God Father of Zinfandel”.

Winemaker Joel Peterson

Winemaker Joel Peterson

Some of the crowd.

Some of the crowd.

Winemaker in training and Chris.

Winemaker in training Gary Sitton and Chris.

Also sitting at our table.

Also sitting at our table.

BBQ Pork. Yum.

BBQ Pork. Yum.

BBQ Chicken

BBQ Chicken

Grilled Cauliflower

Grilled Cauliflower

Cookies

Cookies

Dinner plated

Dinner plated

breakfast the next morning before departing at the Sunflower Caffe in Sonoma.

18June2016_7_Ravenswood-BDay_Sunflower Cafe_Sign

Joel was gracious enough to join us.

Joel was gracious enough to join us.

The patio.

The patio.

California breakfast Sandwich.

California Breakfast Sandwich.

California Omelet

California Omelet

And now ………….. Back to Boise!!

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Wonderful “White Velvet Soup”

18 Wednesday Nov 2015

Posted by Bob and Robin in Acme Bake Shop Sourdough, Bacon, Captain's Shack, Comfort Food, Dinner For Robin, Food Photos, Idaho's Bounty, Photos By: Bob Young, Rutabaga, Soup, Sourdough Bread, What's For Dinner?, Whats For Lunch?

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Bacon, pomegranate gremolata, rutabaga


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyThis White Velvet Soup is wonderful! Smooth. Slightly sweet. Creamy. It takes a little time, but well worth it on a cold and snowy winter evening – no not snowing in Boise! But if it were ………… And then add some crumbled bacon (everything is always better with bacon!) and the Pomegranate Gremolata at the end, it is wonderful. It makes one feel joyful. Happy. And just think, it’s just some vegetables cooked together. Look at this soup. Then make it and enjoy! Add some toasted sourdough to serve with it.

White Velvet Soup

White Velvet Soup
with
pomegranate gremolata and crumbled bacon

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Corn Pie and Sliced Tomatoes. Corn What?

19 Sunday Jul 2015

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Comfort Food, Corn, Corn Pie, Ethnic Foods, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Lunch With Robin, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Things To Do, Tomatoes, Vegetables, Vegetarian Foods, What's For Dinner?, Whats For Lunch?

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Boise Foodie Blog Recipes, corn, corn pie


Robin-Bob-In-Kitchen_Looking-RightI went to the Boise Farmers Market on Saturday to get my weekly supply of farm fresh products: eggs, carrots, squash, eggplant, tomatoes, string beans and almond croissants. When I bought my tomatoes, big, wonderful beefsteak ones that actually smelled like a tomato, the lady said, “These will be great in a salad.” I said, “Yes, but they will be much better with a Corn Pie. Sliced tomatoes and corn pie for dinner! Yum.” To which she aked, “Corn what? How do you make corn pie?” So I told her and she seemed amazed. I bought the tomatoes and walked by some other booths, when a lady came up to me and asked, “Are you the one who makes corn pie? How do you make it?” So I told her. Now I will let you know how to make a Corn Pie. It’s not hard. Why all you need is some fresh corn, pie crusts, milk – or half and half or cream – flour, butter, salt and pepper and a little (just a touch) nutmeg or cinnamon. A 9″ pie pan. An oven at 350 degrees F. And about a total of an hour and a half. Here is the recipe. Enjoy! And as a note: This is probably better at the end of the season with older corn.

12 ears of corn off the cob. Salt and pepper to taste. About 1 cup of whole milk and about 2 Tablespoons of butter broken up. About 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

12 ears of corn off the cob. Salt and pepper to taste. 1 cup of whole milk and about 2 Tablespoons of butter broken up and 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

A second pie crust is put on top. Pierce it with a fork and butter the top liberally.

A second pie crust is put on top. Pierce it with a fork and butter the top liberally.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Dinner is in about another 30 minutes.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Put it back into the oven and wait. Dinner is in about another 30 minutes.

After 1 hour at 350 degrees F, this is what you end up with. A luscious, splendid, delicious Corn Pie. Bubbling with a creamy mixture of whole milk (or cream) and butter and wonderful fresh corn.

After 1 hour at 350 degrees F, this is what you end up with. A luscious, splendid, delicious Corn Pie. Bubbling with a creamy mixture of whole milk (or cream) and butter and wonderful fresh corn.

One piece has been devoured!

One piece has been devoured!

Corn Pie Farm Fresh Sliced Yellow and Red Tomatoes with Basil Threads and Hawaiian Sea Salt.

Corn Pie

Farm Fresh Sliced Yellow and Red Tomatoes
with
basil threads and Hawaiian sea salt

This is a family traditional summer or late summer meal. Simple. Corn Pie and Sliced Tomatoes. I like this recipe, but here is one recipe that we have used. It calls for you to also make your own pie crust. Corn Pie Recipe. The recipe also calls for a 400 degree F oven, but that always seemed a little high to me. I like the lower temperature better. I may have to re-write the recipe. Pre-bake the bottom pie crust – it will not be soggy.

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Wonderful Tilapia Burrito

10 Friday Jul 2015

Posted by Bob and Robin in Braising, Captain's Shack, Comfort Food, Ethnic Foods, Garlic, Lunch, Lunch For Robin, Lunch With Robin, Main Dish, Mexican Food, Onion, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Mexican, Seafood, Shaved Cabbage, Shaved Onion, Whats For Lunch?

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aioli mayo, burrito, sriracha, tilapia


05Feb2015_1d_DaVincis-Eagle_Table-CenterpieceIt really was a good Friday lunch. Here is how I made this burrito. Fish Burrito made from Braised Tilapia, Corn Tortilla, Jojo’s Sriracha – Ravenswood Petit Sirah Chili Sauce, Sour Cream, Aioli Mayo, Shaved Cabbage, Shaved Onion and Chopped Tomato. Heat the tortilla over the open flame on the stove. Be careful and do not burn it! Spread with the chili sauce, aioli mayo, sour cream, shaved onion and shaved cabbage. Place the braised tilapia on next and roll tightly. Some avocado on this would be good, too. As would be some cilantro. Serve with a margarita. Fun and easy to make. The aioli mayo really makes this “sandwich”. You can find the recipe for it at Fingerling Potato Dip – it’s not your “normal” aioli mayo. Just use the ingredients and directions “For The Dip”. Enjoy!

Tilapia Fish Burrito

Tilapia Fish Burrito

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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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Boise AirBNB

16 Monday Jun 2014

Posted by Bob and Robin in Dinner With Family, Marnie BNB, Party Time, Photo By: MJ Shaner, Special Events, Special Information, Things To Do, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?

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AirBnb, bnb, Boise, boise area, Boise bnb


Are we proud? Yes you bet! Our Daughter Marnie and her husband Mac have turned their downtown home into a BNB. Well kind-of. Yes, you can expect everything that you get in a BNB, but not a prepared meal. You make your own meals in this BNB. The AIRBNB, and many more nationwide, have a new trend – You rent the entire home for a short period of time and you have all the conveniences of being at home. You can make your own meals. Do laundry. Have a quiet evening “at home”.
Enjoy beautiful Boise. Generally cheaper than a hotel, where you must purchase every meal. Check the link for more detailed information Marnie and Mac’s AirBNB. And after looking at the photos, make a reservation. The house has been completely remodeled inside and out. Completely fenced in yard. Enjoy!

Recently remodelled interior. (They jut got it done on June 14, 2014.

Recently remodelled interior. (They just got it done on June 14, 2014.

Close to downtown Boise; The Greenbelt where you can ride your bikes or just walk; Awesome restaurants or all cuisines. Boise Farmers Market for fresh local produce. Close to brew pubs and local breweries. Close to Idaho wineries.

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Great Lunch At “Sushi Joy”

03 Tuesday Jun 2014

Posted by Bob and Robin in Asian - Sushi Joy, BBQ Fish, Dinner With Family, Grilling, Japanese Food, Locavore, Main Dish, Photos By: Bob Young, Salad, Seafood, Soup, Sushi Joy, Traditional Food, What's For Dinner?, Whats For Lunch?

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sashimi, Sushi Joy, yellowtail


SushiJoy_LogoI have yet to have anything bad here at Sushi Joy. It is still the finest Chinese/Japanese restaurant in Boise. Bar none! I by far prefer the Japanese cuisine over the Chinese and that is not because one is better than the other. It is just a preference. The Samurai Yellowtail, as listed on the first photo below, was awesome. A great ying-yang of sweet and biting flavors. The Yellowtail is somewhat sweet. The House Sauce was pleasingly biting. If I could give them a rating of more than 5-Stars, I certainly would. But just be assured, this restaurant is a solid, very solid, 5-Stars. Left-Click any of these photos to see them enlarged. Cheers!

03June2014_1_Sushi-Joy_Menu-Board_Samurai-Yellowtail

Samurai Yellowtail

Samurai Yellowtail

This was so good that I even wrote on the bill, “Loved it!”. And it was that good. Yellowtail neck? Surprised me too and very delicious. I will have it again.

Avocado Crab Salad

Avocado Crab Salad

This is the salad that Robin really likes. I may have to try this one. I normally take the small house salad.

Sushmi Plate Robin and Marnie each had one of these.

Sashimi Plate

Robin and Marnie each had one of these. It was good to have Marnie and Mac with us for lunch.

Bento Box Mac had this "stand-by".

Bento Box

Mac had this “stand-by”.

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Cloud 9 Nano Brewery, Boise

18 Tuesday Mar 2014

Posted by Bob and Robin in Beer and Ale, Beer and Food, Beer Tasting, Bistro, Burger and Brew, Cloud 9 nano Brewery, Comfort Food, Dessert, Gaston's Bakery, Hamburger, Idaho Breweries, Idaho Wine, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Salads, Sandwiches, Side Dishes, Sliders, Special Beers, What's For Dinner?, Whats For Lunch?

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Albertsons Shopping Center, Classic Burger, cloud 9 nano brewery, Gaston Bakery, nano brewery


17March2014_2_Cloud-9-Opening_FrontThe Cloud 9 nano brewery opend on March 17th in the Albertsons Shopping Center at 18th and State Streets, 1750 W. State St. It was a full house! In the following quote from their website – link above – we see that they are trying very hard to use locally produced products, both in their beer production and their food preparation. I know their hamburger rolls come from Gaston Bakery here in Boise.

We are Boise’s first nanobrewery, and the only certified organic brewery in the state, producing only four barrels per hand-crafted batch. We are focused on sustainable, local, and organic beers and our brewery also houses an amazing restaurant with a similar focus.
By keeping batches to only four barrels in size, we are able to vary our beers to match seasonal ingredients and provide a wealth of variety for craft beer lovers.
Expected Hours:
Monday – Closed
Tuesday – 11:00am to 10:00pm
Wednesday – 11:00am to 10:00pm
Thursday – 11:00am to 10:00pm
Friday – 10:00am to Midnight
Saturday – 10:00am to Midnight
Sunday – 10:00am to 9:00pm
Happy Hour from 4-6 with $1 off pints and a limited Happy Hour Menu is coming soon.

Their seasonal menu includes such items as Classic Burger – $9.50 and photo below, Chicken Pesto – $9.50, Roasted Veggie – $9.50, Shepard’s Pie – $10.50, Vegetarian Shepard’s Pie – $10.50, Corned Beef and Cabbage – $10.50 and Corned Beets and Cabbage – $8.50. I had the burger and it was very good. They use Gaston Bakery buns and 3/1 burgers (3 burgers to the pound).They also serve a wide variety of appetizers ranging from $5.00 – $7.00. Some of the folks there were getting their salads and they looked good. $2.50 – $8.95. They serve beer, of course, and their own made root beer which I had earlier and it was very good.
Good to see that they serve Idaho wines, Indian Creek Winery and 3 Horse Ranch Winery. Seating is limited, about 35 seats at tables and at the bar. They hope to have outside seating when the weather changes. Enjoy these photos and hope to see you there!

The bar area and menus.

The bar area and menus.

The menus and an empty Irish Dark Lager - good lager!

The menus and an empty Irish Dark Lager – good lager!

Irish Dark Lager

Irish Dark Lager

The beer menu. They do have samples and from what I saw, three different sizes of servings. Great idea.

The beer menu. They do have samples and from what I saw, three different sizes of servings. Great idea.

Classic Burger. Very good!

Classic Burger. Very good! I think I would rate this a 4-Star pub. Remember the size. It is small and not near the size of 10 Barrel Pub downtown or Kilted Dragon or Sockeye. The beer is good. The food is delightful and the service is good. Don’t be in a rush. They are just getting started and give them time. Enjoy!!

43.624890 -116.214093

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2014 Florida Trip – One Must Eat!

31 Friday Jan 2014

Posted by Bob and Robin in Appetizers, Beef, Cooking Styles, Food Photos, Friends, German Food, Main Dish, Party Time, Photos By: Bob Young, Pork, Pubs, Sandwiches, Scallops, Seafood, Shell Fish, Slider, Sliders, Things To Do, What's For Dinner?, Whats For Lunch?

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Bern's Steakhouse, Chef Larry's Cafe, Guanabanas, Ravenous Pig, Sliders


26Dec2013_1_Captains-Shack_Recipe-HoldersLet’s see. We were in Florida for 14 days. With luck, that’s 28 meals plus. Nope, not going to post every meal, just some of the better ones. All of these restaurants rate at least 4-Stars out of 5-Stars. I am not going to list these restaurants in any particular order, i.e., worst to best. They all rate “Best”. And most of these will have links in the sidebar if available.

We were only allowed into one kitchen in all of the restaurant and that was in Bern’s Steakhouse in Tampa. So the photo here is not from any kitchen in Florida … Actually it is our kitchen in Boise. Great way to hold your recipe in a skirt hanger, if you can get away with it. So read on and enjoy these epicurean delights. Cheers! And if you are ever around any of these restaurants, please stop in and say hello. Let them know you saw them here on this blog.

Front entrance to Chef Larry's Cafe, Titusville, Florida.

Front entrance to Chef Larry’s Cafe, Titusville, Florida.

My sister Peggy and her husband Jim and Robin and I with Chef Larry of Chef Larry's Cafe in Titusville, Florida.

My sister Peggy and her husband Jim and Robin and I with Chef Larry of Chef Larry’s Cafe in Titusville, Florida. A small restaurant that is full of local “color”. It looks like it is a hit with the local folks as well as tourists. There is a permanent link to the cafe in the sidebar. Good food. Enjoyable. Loved the Chef Larry’s Fresh Fruit Vinaigrette on the House Mixed Greens salad. All of our plates came with it.

Catch of the Day with the House Mixed Greens and Potatoes

Catch of the Day with the House Mixed Greens and Potatoes

Smoked Chicken with Shitake Mushroom Mayonnaise.

Smoked Chicken with Shitake Mushroom Mayonnaise.

Crabcake and Tomato Soup. All of these dishes are made in house!

Crabcake and Tomato Soup. All of these dishes are made in house!

Our next restaurant that we enjoyed was in Winter Park, Florida, was The Ravenous Pig.

The Ravenous Pig

The Ravenous Pig

Really good salads.

Really good salads. This one is called The Gatherer.

Heirloom Tomatoes

Heirloom Tomato Salad

Porterhouse Pork

Porterhouse Pork

Scallops

Scallops

White Fish

White Fish

And then when we were in West Palm Beach, Lani took us to Guanabanas – Island Restaurant and Bar . Really good food with an island flair, both the design layout of the restaurant and the food.

This is well worth the trip if you are in the area. Good food and an exciting and different venue.

This is well worth the trip if you are in the area. Good food and an exciting and different venue.

2014_Florida_6f_Florida-Food_Guanabanas-Waterfall

House Salad

House Salad

Crabcake with Fried Plantains. Most of these dishes came with Cuban Rice.

Crabcake with Fried Plantains. Most of these dishes came with Cuban Rice.

Crab

Crab

Burger

Burger

Catch of the Day and Roasted Corn.

Catch of the Day and Roasted Corn.

Then while we were in Jacksonville Beach, my brother Alex took us to Sliders Seafood Grille and Oyster Bar in Neptune Beach.
2014_Sliders_Card

In side Sliders

In side Sliders

And these were delicious!

And these were delicious!

Here they are before they get placed on the platter.

Here the oysters are before they get placed on the platter.

Seafood Manicotti. Super good!

Seafood Manicotti. Super good!

Peggy, Jim, Marge, Robin and Alex.

Peggy, Jim, Marge, Robin and Alex.

2014_Florida_1e_People_Jim-Peggy-Robin_Alex-Marge-Bob_At-Sliders

And finally, Robin’s niece Kerstin Karlsson to us to Taste of Berlin German Restaurant in Brandon, FL. Delicious!! (The only link I could find for them is on FaceBook)
2014_Florida_6g_Florida-Food_Taste-Of-Berlin_Sign

The interior. Small and cozy and very clean.

The interior. Small and cozy and very clean.

Gotta have a beer! or two.

Gotta have a beer! or two.

Northern German Potato Salad. Yum-O!

Northern German Potato Salad. Yum-O!

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Chicken like a Cordon Bleu chicken.

Chicken like a Cordon Bleu chicken.

Pork Shank. Most of the main dishes came with sourkraut, red cabbage, bread dumplings and a small carrot/cucumber salad.

Pork Shank. Most of the main dishes came with sauerkraut, red cabbage, bread dumplings and a small carrot/cucumber salad.

Schweinbratten

Schweinebraten

Sourbraten

Sauerbraten

Fruit Dessert

Fruit Dessert

Black Forrest Cake

Black Forrest Cake

German Chocolate Cake

German Chocolate Cake

So there is a smattering of some of the food we had while there. As I said above, all of them were delicious and worth a return trip. Bern’s Steakhouse in Tampa was good, but so were these. Try them all if you get the chance. You will be happy. Cheers!

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Enrique’s Mexican Restaurant

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625 W Main St., Boise (208) 433-3934

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960 N Highway A1A, Jupiter, FL

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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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Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

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