The Buzz – "Varietals of the World"

10 Wednesday Mar 2010

Posted by Bob and Robin in Food, Main Dish, Photos By: Bob Young, Wine and Food, Wine Dinners

09 March 2010 the Buzz held another wonderful dinner and wine tasting! The theme this month was Varietals of the World: Marsanne and Roussane. If you missed this one, you can redeem yourself next month on Tuesday 13 April or Wednesday 14 April. On the 27 March, there will be a quarterly dinner and tasting and the wines will be from Zonin. Reservations are necessary so call the Buzz! Make your reservations and join in on the fun and festivities. You won’t be disappointed.

But for now, here are some photos from the dinner. See what you missed?

Open up with these delicious Vegetable Spiral Sticks and

Savory Crescent Bites and Salmon Tartlets.

Add a delicious Butternut Squash Bisque (sorry for my sloppiness!) and a

Fresh Irish Pub Salad and you have some delightful “Good Eats”.

And now a wonderful Shepard’s Pie. Yum-O!

And then top the evening off with a Bailey’s Chocolate Chip Cheesecake and you have complete contentment!

But, believe it or not, that was not all. We had some wonderful wines to go with everything. My score is in ( ) out of 20.

2006 Rosenbkum Fess Parker Roussane – (17). 14.6 alcohol. Very golden color with hints of mint and green grass. Shellack. A sharp taste. Meant to be aged.
2008 Lineshack Roussane – (18). 14.5% alcohol. This one too is meant to be aged. Not quite as sharp as the first one. No shellac.
2007 Guigal Cotes du Rhone Blanc – (18). 13.5% alcohol. Clear color. Earthy and grassy on the nose. Mellow.
2008 Arancio Nero d’Avola – (19). 13.5% alcohol. Nice red. Deep and rich. (The first three were whites) Chocolate frosting on the nose. Used in Marsala.
2007 Zonin Nero d’Avola – (19). 13.0% alcohol. Very dark red and full of plums.
2006 Principa Buttera Nero d’Avola – (20). 13.0% alcohol. Very fruity red. Big, but not overbearing like a Zin. Bold, yet soft and succulent. An awesome wine.

So there you have our evening. Hope to see you next time. Cheers!

Dinner With Geno!

23 Tuesday Feb 2010

Posted by Bob and Robin in Food Prep, Photos By: Bob Young, Wine and Food

≈ 1 Comment

On 22 February, Geno called. He is in Boise for a while before returning to Arizona. We know he and Debra – we missed you Debbie!!! – both like lamb and I had some lamb shanks in the freezer, so it would only be right to have the shanks for dinner. Braised Lamb Shanks or Osso Bucco is an awesome dinner. Throw in some fresh home made Sourdough Bread and a NV Bonair Frankensauv Columbia Valley (WA) Red Table Wine and we have a dinner. But, it was also George Washington’s Birthday, so we had to have a nice fresh Cherry Pie. Here are some photos accompanied by the Taiko Drums. Enjoy.

Ahi Sushi Bar, Eagle

20 Saturday Feb 2010

Posted by Bob and Robin in Ahi Sushi Bar, Restaurant Reviews, Restaurants, Things To Do, Wine and Food

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We were teaching in Eagle today and had some time off for lunch. We decided to change our lunch menu to something different – at least culturally! We went to the Ahi Sushi Bar, 1193 E. Winding Creek Drive #104, Eagle, Idaho 83616. (208) 938-FISH or E-Mail them. You can also find them on Facebook.

According to their website,

Ahi Sushi Bar offers a relaxed casual environment where you can dine with friends and family and enjoy the pleasures of fresh sushi.

Their California Roll (Crab, Avocado and Cucumber)was great. Robin had a Fresh Water Eel – Unagi which was also great. If you are in Eagle, be sure to stop in and have some wonderful sushi. Be sure to check their website for complete menu items! They do offer beer and wine, along with a variety of teas and soda pop. Let them know you saw them on this blog. Cheers!

Salmon with a Coffee Latte

16 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Recipes, Things To Do, Wine and Food

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Yes, you read that right! Salmon with a Coffee Latte. Coffee Latte is really easy to do. Brew your coffee with 2 strips of broken bacon and then make a cream froth for the top. Serve with a dessert.
The salmon pictured is sauteed and then a reduction of shallot and tarragon in Marsala. Plate with a nice green salad and corn. Pair the dinner with a good 2005 Vickers Vineyard Chardonnay and you have a good dinner. It is not really that hard to make and probably would work with a Halibut steak or maybe a nice fillet of Flounder.

What’s for dinner?

12 Friday Feb 2010

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

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Well, I know we have some Portobello Bisque, chicken breasts, cauliflower and edamame. And maybe a light green salad. Match that with a good 2005 Vickers Vineyard Chardonnay – it really needs to cellar for another 5 years – and we’ve got a good dinner. So here’s what we’ll call it: Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque. A little long, but it works. Really, it takes longer to write this than it does to make it. But have fun with making this, it will be well worth it. It sounds worse than it really is. Add a nice green salad with sliced tomatoes for color contrast. You will find the recipe for the Portobello Bisque elsewhere on this blog. If you can not find it, let me know and I will send you a copy. Cheers and Goot Essen!

Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque

Ingredients:
2 Chicken breasts
1 small Cauliflower, cut
1 cup Edamame
1 T Butter
2 T Olive Oil
1/4 cup Chardonnay

Directions:
Steam the cauliflower in water. After the cauliflower starts to soften, add the edamame. Turn off the heat and set aside.

Bring the Portobello Bisque up to room temperature.

Braise the chicken breasts in 1 Tablespoon of butter and 2 Tablespoons of olive oil. When the breasts are cooked add the cauliflower and edamame. Drain them first. De-glaze the pan with the chardonnay.

Add two cups of the Portobello Bisque and heat through. To serve, lay down a bed of the vegetables and place a chicken breast on top. Top the breast with a little liquid and some solids. Serve with the wine and you have a 30-minute meal. 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.

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 ( ).