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Category Archives: Wines – Italian

Spaghetti with Housemade Meatballs and Marinara

07 Wednesday Sep 2016

Posted by Bob and Robin in Basil, Beef, Boise Area Food Adventures, Boise Farmers Market, Captain's Shack, Classic Cuisines, Classic Sauces, Cooking Styles, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Dinner For Robin, Food Photos, Garlic, Herbs, Housemade Marinara, Housemade Meatballs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Pork, Idaho Vegetables, Italian Food, Local Farmers Markets, Meadowlark Farms, Onion, Photos By: Bob Young, Pine Nuts, Pork, Raisins, Recipe By: Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Italian

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26Feb2016_1_Sushi-Joy_Robin_Right-FacingI’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”

CS Meatballs. They are baked, not fried in oil.

CS Meatballs
(Recipe)

They are baked, not fried in oil.

CS Marinara

CS Marinara
(Recipe)

The plated dinner of Spaghetti, Meatballs and Marinara with Shaved Pecorino

The plated dinner of

Spaghetti, Meatballs and Marinara
with
Shaved Pecorino

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Birthday Dinner at Alavita in Boise

18 Friday Sep 2015

Posted by Bob and Robin in 4-Stars, Alavita, Arugula, Birthdays, Boise Adventures, Boise Restaurants, Buy Idaho, Chevre, Classic Cuisines, Cocktails, Comfort Food, Cooking Styles, Cream Sauces, Dessert, Dinner At Alavita, Dinner For Robin, Dinner Reviews with Robin, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Green Salad, Homemade Pasta, Idaho's Bounty, Lobster, Locavore, Main Dish, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Seafood, Shell Fish, Special Dinners, Things To Do, Vegetables, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

Alavita. Italian food, feta cheese, Heirloom Beets, Italian restaurant


17Sept2015_2_Alavita_Menu-CoverSeptember 17th will always be a special day – It is Robin’s Birthday. This year we celebrated the 43rd anniversary of her 29th birthday at Alavita, a good Italian restaurant. Actually a solid 4-Star Italian restaurant. On their webpage, they say, “ALAVITA is all about fresh pasta and local ingredients—from Agnolotti to Tortellini to Garganelli, Linguini to Pappardelle—created freshly every day. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one) ÀLAVITA is a great place for celebrating life with good friends and family alike.
What we believe: great food need not be too convoluted or overwrought, but rather fresh, uncomplicated, relatable and well executed in order to get out of the way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover food, friends, wine, and creative libations, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (Our big brother concept located next door by same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.’” And they adhere to these words, rigorously. Enjoy these photos of our visit. We will return.

Robin enjoys her Birthday Dinner!

Robin enjoys her Birthday Dinner!

We have known Kerry, the Floor Manager, for many years - we go back to the Andrae days - and it is good to "find" her again.

We have known Kerry, the Floor Manager, for many years – we go back to the Andrae days – and it is good to “find” her again.

The open kitchen area.

The open kitchen area.

How about an "Alavita"? Yummers, but drink it slow!

How about a

Barrel Aged ÀLAVITA
Crater Lake gin + St. Germain + sweet vermouth + bitters (aged for six weeks in charred oak bourbon barrels). Salute To Life!

Yummers, but drink it slow!

A good white wine goes with seafood.

A good white wine goes with seafood.

Alois Lageder Riff Pinot Grigio (12.5%)… Veneto, Italy

Potato, Leek and Fennel Soup

Potato, Leek and Fennel Soup

Robin had this really very good soup as an appetizer.

Heirloom Beet Salad rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

I had a very good –

Heirloom Beet Salad
rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

Tuxedo’ Linguine {gf}... squid ink & orange zest infused linguine, ÀLAVITA clam sauce, chili flake & Manila clams

Tuxedo Linguine
squid ink and orange zest infused linguine, ÀLAVITA clam sauce, chili flake and Manila clams

Robin had this and the clams were so very fresh – gout la mer!

Black Ravioli... stuffed with West coast lobster & fontina, butter poached shrimp & lemon-fennel-thyme infused local Cloverleaf cream sauce

Black Ravioli
stuffed with West coast lobster and fontina, butter poached shrimp and lemon-fennel-thyme infused local Cloverleaf cream sauce

I had this and basically, I would get it agin. But I did not get much lobster flavor.

Robin's Birthday Cake - ÀLAVITA Tiramisu... espresso lady fingers, Grand Marnier and orange zest

Robin’s Birthday Cake. Kerry had this done for her.

ÀLAVITA Tiramisu
espresso lady fingers, Grand Marnier and orange zest

I finished with a Dark Chocolate Mousse  hazelnut cream + crushed vanilla-maple spiced hazelnuts

I finished with a

Dark Chocolate Mousse
hazelnut cream + crushed vanilla-maple spiced hazelnuts

Sinful!

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Seafood Potpie For Dinner

28 Saturday Mar 2015

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Dinner For Robin, Dinner With Robin, Green Peas, Housemade Pie Crust, Idaho Wine, Lobster, Onion, Photos By: Bob Young, Potpie, Reel Foods, Sea Scallops, Seafood, Shell Fish, Shrimp, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Italian

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Tags

fish stock, lobster, lobster meat, lobster shells, Reel Foods Fish Market, Sea Scallops, shrimp


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyThis was an awesome recipe from Ina Garten for Seafood Potpie. Although I did alter it slightly. I could not find lobster meat – my seafood shop, Reel Foods Fish Market here in Boise was out of it – I used three small lobster tails. (We are really lucky here in Boise to have such an outstanding seafood market that brings in some really fresh product.) I removed the lobster meat from the shell and then stewed down the lobster shells and shrimp shells to make my own seafood stock. It made a fine rich stock. I also used a small jar of clam juice with the stock. Add to this dinner a wonderful glass of 2012 Williamson Vineyards Blossom, 100% Sangiovese Rosè, and we had a great dinner. Try the recipe. Let us know how you liked it and/or if you altered it at any step. Enjoy these photos. Cheers!

Seafood Potpie This was really very good and we did like the housemade seafood stock.

Seafood Potpie

This was really very good and we did like the housemade seafood stock.

Break open that luscious crust and one exposes peas, pearl onions, shrimp, scallops and lobster.

Break open that luscious crust and one exposes peas, pearl onions, shrimp, scallops and lobster.

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Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

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

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Tags

chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala


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

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

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

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Strawberry Boston Chocolate Cake

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Lamb Dinner with Chris

03 Friday Oct 2014

Posted by Bob and Robin in Apple, Brussels Sprouts, Buy Idaho, Captain's Shack, Celebrations, Dinner At The Captains Shack, Dinner With Chris, Dinner With Family, Dinner With Robin, Herbs and Spices, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Party Time, Photos By: Bob Young, Recipes, Special Dinners, Vegetables, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

Boise Farmers Market, Boneless Leg of Lamb, brussels sprouts, heirloom carrots, lamb


1990 Chris_and_GrandmaYes, a full and complete Lamb Dinner with Chris. The occasion? I don’t know. Maybe “Just Because”. Here Oma Robin holds him the day after(?) he was born. Or is she still holding him after delivery? Anyway, a cute baby boy! And his birthday is just past. 24 years! So it makes this photo 24 years old! So on with the dinner. Enjoy the photos as much as we enjoyed the dinner. Everything Chris – and us – like! Left-Click any of these photos to see them enlarged. Cheers! Oh! And Yes. Most of the ingredients of this meal were grown or raised locally. The lamb was a Felzien Farms lamb. Veggies from the Boise Farmers Market. Etc.

Rolled and Stuffed Bonelessx Leg of Lamg Orange Balsamic Brussels Sprouts Oven Roasted Rosemary and Thyme New Potatoes Oven Roasted Heirloom Carrots

Rolled and Stuffed Boneless Leg of Lamb
Oven Roasted Rosemary and Thyme New Potatoes
Orange Infused Balsamic Brussels Sprouts
Oven Roasted Heirloom Carrots

I boned the lamb and then rolled it with fresh oregano, fresh mint, salt and pepper and spinach. Then on the outside I dusted it lightly with Greek Spice. It was so yummy!

The dinner plated.

The dinner plated. We served this with a 2013 Honor Vera Garnacha. And believe it or not, it was just a little light with the Brussels sprouts. Other than that, it was a good match.

Skillet Apple Pie with Cinnamon Fresh Whipped Cream

Skillet Apple Pie
with
Cinnamon Fresh Whipped Cream

This is so easy to make and so delicious. The only other thing, outside of the butter and brown sugar, to make this slightly better would be the addition of lattice designed bacon on top! Here is the recipe if you want it. Skillet Apple Pie recipe. (We added some fresh vanilla seeds to the mix too. Scrapped the bean to get the seeds.)

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Cruise Night At The Buzz

13 Wednesday Aug 2014

Posted by Bob and Robin in Classic Cuisines, Dessert, Dinner With Friends, Dinner With Robin, Ethnic Foods, French Foods, Greens, Grilled Vegetables, Italian Food, New Zealand Food, Party Time, Photos By: Bob Young, Salads, Spanish Food, Vegetables, What's For Dinner?, Wines - French, Wines - Italian, Wines - New Zealand, Wines - Spanish, Wines - Tuscan

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Tags

Buzz, Cruise Food, The Buzz Coffee and Wine, Wine, Wine Dinner Buzz Bistro


08July2014_2a_The-Buzz-Remodeled_New-Growler-Beer-Wine-AreaThe wines tonight came from around the world with stops in Italy, Spain, New Zealand, Tuscany and France. The food came from different cruise lines and indeed was Cruise Food. And if you have ever been on a cruise and have eaten onboard, you know what a dedicated support team the kitchen Exec Chef has.
When Cristi prepares these tastings, she also has a dedicated support team and it is about time that I recognize them and tell them publically how much we appreciate their time and effort.
Tommy, Cristi’s husband, keeps the dinner plates moving and remembers that I like bread with my meals.
Austin and Bailey, Cristi’s children, help by serving, bussing the tables and setting the tables up.
Peggy Hand-Behrens researches the menu, sits down with Cristi and pairs the wines with the food, and then prepares some of the entrées. She also helps to pour the wine and prepare the dishes. She is one busy Lady!
Joseph Geist, when he is available, helps to pour the wines.
To all of these folks a BIG Thank-You! Your efforts are really appreciated and without your support, the program may not exist. So if you participate and enjoy these dinners, please let these folks know how much you appreciate them and the service they give.

Beef Carpaccio ()Celebrity Lines), Italy 2011 Zonin Valpolicella 14% alc a good wine with this salad [16]

Beef Carpaccio (Celebrity Lines), Italy
2011 Zonin Valpolicella
14% alc a good wine with this salad [16]

Chilled Peach Soup (Royal Caribbean) Spain 2011 Tierras Guindas 13.5% alc. a super good wine with this super good soup [17]

Chilled Peach Soup (Royal Caribbean) Spain
2011 Tierras Guindas
13.5% alc. a super good wine with this super good soup [17]

BBQ Sweet Potato Salad (Carnival) New Zealand 2013 Wild South Sauvignon Blanc 1.5% alc really6 a super good wine particularly with this entree. [18]

BBQ Sweet Potato Salad (Carnival) New Zealand
2013 Wild South Sauvignon Blanc
12.5% alc really a super good wine particularly with this entrée. [18]

Jamaican Jerk Chicken (Princess) Spanish 2001 LAN Rioja 13.5% alc. another superb wine paired well with the spiciness of the chicken. [18] (notice the bread?)

Jamaican Jerk Chicken (Princess) Spanish
2001 LAN Rioja

13.5% alc. another superb wine paired well with the spiciness of the chicken. [18]
(notice the bread?)

Cream Brule (Royal Caribbean) France 2013 Bila-Haut 13.5% alc. a good match with the Cream Brule [18]

Crème Brûlée (Royal Caribbean) France
2013 Bila-Haut

13.5% alc. a good match with the Crème Brûlée [18]

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Cold Cucumber Soup

10 Sunday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Arugula, Boise Farmers Market, Captain's Shack, Chicken, Dinner With Robin, Heirloom Tomatoes, Housemade Soup, Local Farmers Markets, Local Markets, Muffuletta, Photos By: Bob Young, Recipe By: Robin Young, Sandwiches, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

Chicken Muffuletta, cucumber soup, muffuletta, sourdough bread


Robin-Bob-In-Kitchen_Looking-RightDon’t shutter! (Oops! shudder) The Cold Cucumber Soup is really good and refreshing on a hot summer day, or night. Combine that with a Chicken Muffuletta and some heirloom tomato slices and some good wine and we had a good dinner.

Cold Cucumber Soup Chicken Muffuletta Heirloom Tomato

Cold Cucumber Soup
Chicken Muffuletta on Acme Bake Shop Sourdough
Heirloom Tomato

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Muffuletta – A Different Sandwich

09 Saturday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Arugula, Captain's Shack, Chianti, Chicken, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Recipe By: Robin Young, Recipe: Bob and Robin Young, Recipes, Sandwiches, Sourdough Bread, Tapenade, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

hoagie, marchesi vineyards, muffuletta, olive salad, recipes, sub sandwich, tapenade


Tuscan village photoIt never ceases to amaze me the number of different variations to a specific dish. In this case, a sandwich. When we were growing up in Newark, Delaware, we would probably call this a ‘submarine” – we had one at least once or twice a week. The muffuletta is close, very close. The sub is Italian in nature and “discovered” in South Philadelphia, around Hog Island in the Delaware River.

The term hoagie originated in the Philadelphia area. The Philadelphia Evening Bulletin reported, in 1953, that Italians working at the World War I–era shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the “Hog Island” sandwich; shortened to “Hoggies”, then the “hoagie”. [Wikipedia]

It was known in the “early years” as a Hoagie. The name “submarine” came from the submarine base, Naval Submarine Base, Kings Bay, Rhode Island, among others.

Those living in Eastern Connecticut and Rhode Island are usually told that the name is associated with two facilities in Groton : the US Navy’s submarine base, and the nearby Electric Boat Company which built them. This quote seems to support that theory : “During World War II, the commissary of the United States Navy’s submarine base in Groton, Connecticut, ordered five hundred hero sandwiches a day from Benedetto Capaldo’s Italian deli in New London, where the name ‘sub’ was soon applied to the item.” —America Eats Out, John Mariani [Morrow : New York] 1991 (p. 114-5)”

Here is some information on the muffuletta from Wikipedia.

The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.

Bread
A muffuletta is a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. Bread used for the Muffuletta is different from focaccia, however, in that it is a very light bread,the outside is crispy and the inside is soft. It also has no additional seasonings baked into it, aside from the sesame seeds. The bread is more like French bread, but a tad heavier.

Sandwich
A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
Olive salad is commercially produced for restaurants and for retail sale by vendors including the Boscoli Family, Rouses, Dorignacs, Franks, Roland Imported Foods, and Aunt Sally’s.
The traditional way to serve the sandwich at Central Grocery is cold, but many vendors will toast. This was mentioned in the PBS special Sandwiches That You Will Like.

Origins
The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans. According to Marie Lupo Tusa, daughter of the Central Grocery’s founder, it was born when Sicilian farmers selling their produce at the nearby Farmers’ Market would come into her father’s grocery for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf.

Here is probably a good variation on the original muffuletta. The recipe is

Here is probably a good variation on the original muffuletta. The recipe is Muffulettas. The one thing missing in this one that we made, is mozzarella. Also, this one has thinly sliced onion, chopped roasted peppers and arugula.

We made this variation tonight, chicken muffuletta. We used spinach, baked garlic and rosemary chicken, mortadella, thinly sliced onion and arugula.

We made this variation tonight, chicken muffuletta. We used spinach, baked garlic and rosemary chicken, mortadella, thinly sliced onion and arugula. The salad is a shrimp slaw.

You can see that variations can be many. Our one suggestion is to use a mild vinegar and not one that is sharp. If a sharp vinegar is all you have, try adding a very small amount of honey. Have fun with these. They do make an awesome sandwich. Cheers! Oh yes, serve it with a Chianti or maybe a 2013 Marchesi Vineyards Valentino Primitivo. The bread that we used for the Chicken Muffuletta is an Acme Bake Shop Sourdough.

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Cafe Vicino – Italian Night

31 Thursday Jul 2014

Posted by Bob and Robin in Antipasto, Appetizers, Dinner With Friends, Idaho Chefs, Italian Food, Local Farmers Markets, Party Time, Photos By: Bob Young, Restaurant Reviews, Salad, Seafood, What's For Dinner?, Wild Game, Wine and Food, Wine Dinners, Wines - Italian, Wines - Tuscan

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Tags

cafe vicino, Chef Richard Langston, Italian food, italian wine, wild boar


CafeVicinoLogo_2_Wine_ColorWow! Such a great evening having some outstanding wines and an outstanding dinner prepared by Chef Richard Langston, a James Beard Award Nominee! A total of 7 courses and 7 wines. This superb restaurant is located at 808 W Fort St, Boise, ID 83702, (208) 472-1463. It might be a good idea to call for reservations. We had a Dover Sole dish that was absolutely wonderful. So I asked the question, “What is the difference between Dover Sole and Flounder?” The answer is here from Chef Richard and from E-How.

Sole and flounder are both types of flatfish, and because the texture is similar, they are considered interchangeable in recipes. However, they are two separate species with slightly different looks and tastes.
Species
Sole is a type of flatfish. Dover sole, the most common type, is a member of the Soleidae family. Flounder is also a type of flatfish categorized under Heterosomata.
Features
Both fish are flat, with both eyes on one side of their face so they can hide on the ocean floor and watch for prey. While both are oval in shape, flounder is more rounded.

Here is what we had and the wines that went with each course. Thanks to Cafe Vicino for such a great evening and to Chef Richard and his Staff for great service. It was good to see “old” friends again. Enjoy these photos! Left-Click any of the photos to see them enlarged.

This is what we had to eat and drink over the next  4 1/2 hours!

This is what we had to eat and drink over the next 4 1/2 hours!

Robin getting ready to sample some superb wines from Italy.

Robin getting ready to sample some superb wines from Italy.

James Beard Award Nominee and  super Chef, Chef Richard Langston, our Host.

James Beard Award Nominee and super Chef, Chef Richard Langston, our Host.

Chris Zimmerman, the Wine Host and great Commentator.

Chris Zimmerman, the Wine Host and great Commentator.

The opener - Frico (parmesan crisps) served with Bisol Jeip Prosecco

The opener –

Frico
(parmesan crisps)
served with
Bisol Jeip Prosecco

Salumi e Focaccia sliced prosciutto, mortadella, spec, soppressata, rosemary-sea slat focaccia

Salumi e Focaccia
sliced prosciutto, mortadella, spec, soppressata, rosemary-sea salt focaccia

Pederzana Lambrusco served with the plate above.

Pederzana Lambrusco
served with the plate above.

Fruity and bone dry. Goes great and calls out for salami.

Sfogl in Saor sole in sweet and sour sauce

Sfogli in Saor
sole in sweet and sour sauce

Suavia Soave Classico The wine served with the sole.

Suavia Soave Classico
The wine served with the sole.

In Italy, no wine is served without food. These vines are located 1000 feet above sea level in volcanic soils; oyster shell. We asked for a little parmesan and this seemed to help the wine. This will go great with asparagus.

Insalata Mista local greens, tomatoes, carrots in a vinaigrette Raisins and onions. Very good salad.

Insalata Mista
local greens, tomatoes, carrots in a vinaigrette Raisins and onions
Very good salad.

Bruni Plinio Vermentino A good Tuscan from the west central coast.

Bruni Plinio Vermentino
A good Tuscan from the west central coast. Went very well with vinegar in the salad.

Quaglia e Risotto all'Amarone stuffed quail, Amarone riotto This was superb!

Quaglia e Risotto all’Amarone
stuffed quail, Amarone riotto
This was superb! The risotto was cooked in red wine.

Le Salette Amarone della Valpolicella Classico Went superbly with the quail and risotto. From Verona, "Valley of many Cellars". Superb, full bodied red wine at 15% alcohol.

Le Salette Amarone della Valpolicella Classico
Went superbly with the quail and risotto. From Verona, “Valley of many Cellars”. Superb, full bodied red wine at 15% alcohol.

Cinghiale Arrosto Con Rosmarino e Ginepro wild boar with rosemary and juniper, currant sauce, zucchini. Great pairing with the Montalcino wine.

Cinghiale Arrosto Con Rosmarino e Ginepro
wild boar with rosemary and juniper, currant sauce, zucchini
Great pairing with the Montalcino wine.

Fossacolle Rosso di Montalcino Great paring with the boar. Great Tuscan wine. Produced on 6 acres and 1000 bottles a year. We bought a bottle. (We'll worry about our meds next month!)

Fossacolle Rosso di Montalcino
Great paring with the boar. Great Tuscan wine. Produced on 6 acres and 1000 bottles a year. We bought a bottle. (We’ll worry about our meds next month!)

Bonet alla Piemontese chocolate-coffee Amaretti terrine, fresh local strawberries. The best I can say about this is, "Is there any more? I want more!"

Bonet alla Piemontese
chocolate-coffee Amaretti terrine, fresh local strawberries
The best I can say about this is, “Is there any more? I want more!”

Marenco Scrapona Moscato d'Asti From the Piedmont region. This is described as "A rainbow in your mouth." Yes, it is well worth getting some. We did.

Marenco Scrapona Moscato d’Asti
From the Piedmont region. This is described as “A rainbow in your mouth.” Yes, it is well worth getting some. We did.

Such a grand night! Such a grand meal and wines. If you are in Boise, be sure to try this superb restaurant. One of the better ones in Boise and deserves the 5-Star rating I gave it. Superb! It would give the now defunct Andrae’s a run for their money. Cheers!

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The “Buzz” Remodel and Italian Wine Night

09 Wednesday Jul 2014

Posted by Bob and Robin in Dinner With Friends, Herbs and Spices, Italian foods, Party Time, Pasta, Photos By: Bob Young, Remodel, Special Beers, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine Dinners, Wines - Italian

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Buzz remodel, growler, Italian food


20June2014_1_Buzz-New-Beer-Growler-Station_CristiYes! Yea! Hallelujah! (Cristi looks like she is ready for the completion!) The remodel at The Buzz is complete and it looks awesome! New floors! New seating arrangement! New wine area! And a brand new Growler station! Bring your growler ….. Fill it up! Bring in your favorite stein or mug and Tommy will keep it for you on a display shelf for your use when you come in. Novel idea for this area.
But before we look at the new Buzz through the camera lens, lets look at the July Wine Club, Italian Wines. These wine dinners are a full 5 course dinner and 5 or 6 wines. All for $20 a plate! Look at what you get for that, not counting of course, the awesome friends and company. Left-Click any of these photos to see them enlarged. Cheers!

The announcement!

The announcement!

Mushroom Parmesan Risotto Cakes ( I really enjoyed these, but a light sauce may have been a great addition.) 2010 Mandarossa Fiano 13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]

Mushroom Parmesan Risotto Cakes
(I really enjoyed these, but a light sauce may have been a great addition.
2010 Mandrarossa Fiano

13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]

Piedmont Autumn Soup (Super good!) 2011 Piemonte Barera 13.5% alc. general appeal was good. a strong Barbera. $15 [15]

Piedmont Autumn Soup
(Super good! A little dab of fresh pesto in the soup would be good.)
2011 Piemonte Barbera
13.5% alc. general appeal was good. a strong Barbera. $15 [15]

Abruzzo Salad 2011 Niro Pecorino 13% alc. good match with is delightful and refreshing salad. $19 [17]

Abruzzo Salad
2011 Niro
Pecorino
13% alc. good match with is delightful and refreshing salad. $19 [17]

Agnolotti Piemontesi Allo Stufato 2011 Badiola Toscana 13% alc. a wonderful paring with this entree. $18 [19]

Agnolotti Piemontesi Allo Stufato
2011 Badiola
Toscana
13% alc. a wonderful paring with this entree. a super Cab and Sangiovese blend $18 [19]

Pistachio Chocolate Cannoli 2012 Mandrarossa Nero D'avola 13.5% alc. super good Tuscan wine. loved it.  can't get a better score. $12 [20]

Pistachio Chocolate Cannoli
2012 Mandrarossa
Nero D’avola
13.5% alc. super good Tuscan wine. loved it. can’t get a better score. $12 [20]

Ed and Mary enjoying the new look at The Buzz.

Ed and Mary enjoying the new look at The Buzz.

Now look at the New Buzz! Great atmosphere. Love the new look.

The new sign on the building by the entrance. There is also a very bright red and green sign on State Street.

The new sign on the building by the entrance. There is also a very bright red and green sign on State Street.

The beer steins we have on "The Self".

The beer steins we have on “The Shelf”.

One of the beers on tap and ready for your growler or steim.

One of the beers on tap and ready for your growler or stein.

The new Growler Fill Station and location of the wines. Just inside the State Street door and to the right.

The new Growler Fill Station and location of the wines. Just inside the State Street door and to the right.

The new look just inside the State Street door. Wide open spaces! Great shiny floor. Bright and colorful. You did a great job, Cristi and Tommy. And I know Austin and Bailey helped.

The new look just inside the State Street door. Wide open spaces! Great shiny floor. Bright and colorful. You did a great job, Cristi and Tommy. And I know Austin and Bailey helped.

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