June Events at the Buzz

28 Tuesday May 2013

Posted by in Celebrations, Main Dish, Photos By: Bob Young, Special Dinners, Special Events, Things To Do, What's For Dinner?, Wine and Food, Wine Dinners, Wine Tasting

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02Mar2013_1c_The-Buzz-Concert_Southwest-Sandwich 
This just in from Cristi at the Buzz in Boise. There are some interesting events going on this month. I will be presenting on May 31 at the Whip Night photography ideas.
 

 

I hope everyone had a happy holiday weekend giving thanks to those that gave their all for us. There are some great opportunities coming up to enjoy food, wine, and fun. June is Idaho wine month. Each weekend we will have an Idaho wine with our weekly wine tasting. Join us on Friday or Saturday for wine tasting, our weekly dinner special focusing on “slow food”. There will be dessert specials and appetizer specials as well.

Whip Nights – We Help Inspire People. This is a casual evening at the Buzz. Each month we will have a member of the community with great passion and knowledge related to a hobby or pastime. May 30th we invited Bob Young to answer our questions about digital photography. Come down enjoy a flight of wine (featuring female wine makers) and our small bite specials for the night. No reservations needed, just stop by between 5 and 8 on May 30 and bring your questions.

Wine Club – We will continue our journey through the world of wine by learning about the wines of Australia and New Zealand at our wine club this month. 6:30 PM on June 11 or June 12 . The cost is $15.00 per person including dinner and wine tasting. All wines will be on sale 10% off after dinner. Reservations are required. Buzzwine@cableone.net or 344-4321.

Music in June
Many talented muscians will be entertaining us in June, at the Buzz. May 31 Dr Todd Palmer
June 1 Jean Cardena
June 7 Wayne White
June 14 Jack Brown/Jean Cardena
June 15 Classical Jam Session
June 21 Dr Todd Palmer
June 28 John Cazzan
Music from 7-9 except classical jam night from 6-8. (This event is sooooo much fun!

Quarterly Dinner/Special Bottle Sunday – June 23 Quarterly Dinner. This is an amazing 5 course meal with each course paired with 2 different wines. This is a great way to learn about wine pairing. Come learn about wine pairing. Cost is $30.00 per person with all wines being 10% off the day of the event. Dinner starts at 6:30 with reservations required. buzzwine@cableone.net or 344-4321.  Special Bottle Sunday is inspired by the by the Wall Street Journal columnists Dorothy Gaiter and John Brecher’s who wrote Open That Special Bottle Night, Special Bottle Sunday- is just what it sounds like: an evening to invite over your friends to share special wines you’ve been saving. The wines will be fun bottles to share and the food will be based on recipes from the newspaper.

We anticipate everyone is enjoying the beginning of summer and hope to see you all soon for one of the great summer events we have planned at the Buzz. Watch for menu changes over the next few weeks.
Sincerely,
Cristi and Tom Takeda
Buzz Coffee and Wine
344-4321 or buzzwine@cableone.net

Not Your Standard Memorial Day Dinner

27 Monday May 2013

Posted by in Acme Bakery, Bread, Captain's Shack, Food, Lamb, Local Harvests, Local Markets, Main Dish, Morels, Mushrooms, Party Time, Petit Verdot, Photos By: Bob Young, Recipes, Salads, Special Dinners, Spinach, Vegetables, What's For Dinner?, Wine and Food

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Lamb Ribs and Chop Morel Mushrooms in Dry Sherry and Leek Fondue Spring Bounty Potato Salad Acme Bakery Baguette 2004 Sawtooth Winery Petit Verdot

Oh my. Who could ask for more? So much fun to put together and prepare. Enjoy! We did. Here is the recipe for the Potato Salad. Left-Click these photos to see enlarged and please VOTE above.

27May2013_1a_Captains-Shack_Spring-Potato-Salad

Spring Bounty Potato Salad

Source: Sunset Magazine, May 2013

Ingredients:
2 pounds small Yukon Gold potatoes
1 cup shelled fresh peas
2 tablespoons white wine vinegar
1 cup mayonnaise $
1/2 teaspoon kosher salt
4 spring onions* or green onions, thinly sliced
5 hard-cooked large eggs*, peeled and roughly chopped
About 3 tbsp. chopped tarragon

Preparation:
1. Bring 1 in. water to a boil in a large saucepan. Set potatoes in a steamer basket and steam in pan, covered, until tender, about 20 minutes. Cool in ice water, then pat dry. Cut potatoes into chunks and put in a large bowl.
2. Meanwhile, bring some water to a boil in a saucepan. Add peas; cook until tender, 3 minutes. Drain and transfer to ice water, then drain again.
3. Whisk together vinegar, mayonnaise, and salt in a small bowl to combine. Add onions, peas, and half the dressing to potatoes and gently stir to coat. Add eggs and 3 tbsp. tarragon and gently stir to coat.
4. Spread remaining dressing on bottom of a wide bowl, add salad, and sprinkle with more tarragon if you like.

Note: Look for spring onions (regular onions picked young) at farmers’ markets in spring and at Latino markets year-round. They have a fatter bulb than green onions–which have less crunch but make a good substitute. For perfect hard-cooked eggs, cover them in cold water in a small saucepan and bring to a boil. Remove from heat and let stand 12 minutes. Plunge cooked eggs into ice water, crack all over, and let sit in the water for a few minutes before peeling.

Sunday Brunch at Cottonwood Grille

26 Sunday May 2013

Posted by in Boise Adventures, Brunch, Classic Sauces, Cottonwood Grille, Crab, Eggs, Main Dish, Photos By: Bob Young, Restaurants, Salmon, Vegetables, What's For Dinner?

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26May2013_1_Cottonwood-Grille_Strange-FolksLast night Robin said she would like to go to the Cottonwood Grille for brunch. No problem! It’s always a party when we go there. A good treat, since we missed our seafood this week. And I still had my vegetables before 6:00pm. As we were going into the parking, one of “Boise’s Folks” was at the entrance (photo above). I have no clue as to what or who this is. Just interesting. A strange mixture of cultures here in the Mountain West. Interesting. Enjoy these photos of our breakfast, Left-Click any photo to see enlarged and please VOTE above. Cheers!

Bacon Vodka Bloody Mary Daily allowance of vegetables in a glass.

Bacon Vodka Bloody Mary
Daily allowance of vegetables in a glass.

Scandinavian Gravlox Poached egg and salmon with Hollandaise Sauce Robin had this. It really looked good!

Scandinavian Gravlox
Poached egg and salmon with Hollandaise Sauce
Robin had this. It really looked good!

Snow Crab Omelet I had this and it was delicious! Good Hollandaise Sauce.

Snow Crab Omelet
I had this and it was delicious! Good Hollandaise Sauce.

Grilled Lamb and Good Friends Start the Summer Season

25 Saturday May 2013

Posted by in Acme Bakery, Appetizers, Asparagus, Baked Onion, Boise Farmers Market, Captain's Shack, Cooking Styles, Friends, Grillin' and Chillin', Lamb, Local Farmers Markets, Local Harvests, Locavore, Main Dish, Onion, Party Time, Photos By: Bob Young, Salads, Special Dinners, Vegetables, What's For Dinner?, Wild Game, Wine and Food, Wine Dinners

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24May2013_1_Captains-Shack_Chantrill_GenoAndDebra_BestIt is always a “great start” to any event when you are joined by friends. Geno and Debra (pictured here) were in town, so we had them over for a grilled lamb dinner. The weather was super good and we ate outside. Most of the food was local, too. The lamb was and the onions and asparagus were from Washington. The wine was from California. Still, a delightful time. I even helped Debra with her blog. She is doing fine with it. So here are some photos of the food that we had. Enjoy and please cast your VOTE above. Thanks. Cheers! Left-Click any of these photos to see enlarged.

Asparagus Stuffed Walla Walla Onions getting ready for the oven.

Asparagus Stuffed Walla Walla Onions getting ready for the oven.

This wine was awesome with the lamb. We have more of the wine.

This wine was awesome with the lamb. We have more of the wine.

Robin made this super Wild Bird Pate.

Robin made this super Mousse d’Phaison and Chukar Pâté with Toasted Acme Bakery Rye Wedges (not pictured). Those are fresh chives from our garden.

Grilled Lamb Chops Fresh Green Salad Asparagus Stuffed Walla Walla Sweet Onion

Grilled Lamb Chops
Fresh Green Salad
Asparagus Stuffed Walla Walla Sweet Onion

Geno enjoys a lamb chop.

Geno enjoys a lamb chop.

French Vanilla Ice Cream with Idaho Peach Half and Chocolate Liquor Cup

French Vanilla Ice Cream with Idaho Peach Half and Chocolate Liquor Cup . What a great dessert!

Morel Mushrooms in Dry Sherry and Leek Fondue For Dinner Tonight!

20 Monday May 2013

Posted by in Captain's Shack, Classic Sauces, Food, Food Prep, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Morels, Mushrooms, Photos By: Bob Young, Recipes, Special Dinners, What's For Dinner?

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Wow! Poached Morel Mushrooms. Awesome dinner and then add some of the super Acme Bakery Baguette and some sherry, and ………………………………..
Here is the recipe. Enjoy! The mushrooms were fresh from the Boise Farmers Market. Left-Click the photo, grab a fork and enjoy.

Morel Mushrooms in Dry Sherry and Leek Fondue

Adapted from Chef Jon Mortimer, Boise, Idaho

Ingredients:
3 c Morel Mushrooms
1 c dry Sherry (1/2 Amontillado and 1/2 Dry Fino)
1 c Heavy Cream
3 T Dijon mustard
½ c sliced Leek (white part only, rinsed well)
1 T Canola Oil
½ t ground Black Pepper
Kosher salt to taste

Directions:
Carefully pick through the mushrooms, inspect them, brush any sand or grit off with a soft brush, remove any long stems with a pairing knife. In a thick bottomed non-reactive saucepan heat the oil and blanch the leeks, stirring frequently and cooking till soft (about 2 minutes).

Strain off any excess oil and return the leeks to the pan and the pan back to the heat. Add the sherry and allow to come to a boil. Reduce the heat and whisk in the cream and Dijon mustard.

Allow to reduce by ½ at a simmer. Add the morels and poach them in the liquid for 2 minutes or just until they begin to soften. Spoon the mushrooms and the sauce into bowls. Serve with crusty bread, like Acme Bakery Baguette (pictured below), Boise, Idaho.

20May2013_1_Captains-Shack_Morel-Mushrooms_Plated

Lamb Riblets For Dinner

18 Saturday May 2013

Posted by in Captain's Shack, Lamb, Main Dish, Mataki Mushrooms, Mushrooms, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Salads, What's For Dinner?

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Lamb Riblets, Baked Mataki Mushrooms and Asian Salad. One culturally mixed dinner tonight, but delicious!

Lamb Riblets
Baked Mataki Mushrooms
Asian Salad

One culturally mixed dinner tonight, but delicious!

New Boise Saturday Farmer’s Market Produce

18 Saturday May 2013

Posted by in Arugula, Blue Goat Cheese, Buy Idaho, Carrots, Food, Hard To Find Foods, Local Farmers Markets, Local Harvests, Mushrooms, Photos By: Bob Young, Spinach, Vegetables, What's For Dinner?

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It was a nice morning at the market today. Slightly cool though, compared to the 90’s we have been getting. I think the temperature was about 58. But clear and the crowds were there – well attended. Here is what I came home with. Enjoy! Left-Click to see the photo enlarged and please VOTE. Thanks.

Arugula, Carrots, Rolingston Chevre Blue Goat Cheest, Fresh Morels and a new mushroom to me, Fresh Mataki.

Arugula, Fresh Spinach, Rolingston Chevre Bleu Goat Cheese, Fresh Morels and a new mushroom to me, Fresh Mataki and Fresh Carrots.

Lunch at Ben’s Crow Inn – Dinner at Home

17 Friday May 2013

Posted by in Acme Bakery, Beer and Food, Boise Adventures, Captain's Shack, Comfort Food, Eggs, Halibut, Main Dish, Photos By: Bob Young, Restaurants, Seafood, Steamed Clams, What's For Dinner?

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28Apr2013_1a_Wild-West-Bakery_Blue-PansyGreat meals today! Started out lunch at Ben’s Crow Inn just east of Boise. This place has been around for years and has not changed much. So why do people go here? Clams. Steamed clams. They smell and taste of the sea. They are that good ….. even here in landlocked Boise. And it was good to have Maggie join us for lunch. Here are some photos. Enjoy and please VOTE above.

Ben's Crow Inn - Steamed Clams

Ben’s Crow Inn – Steamed Clams

Ben's Crow Inn Halibut Plate

Ben’s Crow Inn Halibut Plate

Our House - Dinner Scrambled Eggs with Pancetta Fresh Pear and Strawberry Mixed Fruit Acme Bakery Rye Toast

Our House – Dinner
Scrambled Eggs with Pancetta
Fresh Pear and Strawberry Mixed Fruit
Acme Bakery Rye Toast

Pacific Northwest Wine Dinner at the Buzz

16 Thursday May 2013

Posted by in Chicken, Cooking Styles, Main Dish, Miner's Lettuce, Party Time, Photos By: Bob Young, Salads, Salmon, Seafood, Special Dinners, Special Events, What's For Dinner?, Wine Dinners

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15May2013_1a_The-Buzz_NW-Wine-Dinner_Miners-LettuceThis was an interesting wine dinner. Differently good! One does not often get spinach at a wine dinner. Hard to pair with the wine. The roasted tomato salad was good. There was no Miner’s Lettuce in it. The Miner’s Lettuce pictured here in in our garden. Here are the photos of the dinner and you be the judge as to whether it was different from the norm of wine dinners. I will score the wine on a [20] point rating system. Left-Click on any of the photos to see them full screen. And please VOTE above. Thanks and Cheers!

Salmon Canapes Potato and Mushroom Apple Cake

Salmon Canapes
Potato and Mushroom Apple Cake

2011 Iris Pinot Grigio
12.5% alc. a good wine with a full taste and long finish. went well with the appetizer. [18] $15.00

Pea Soup (interesting and good!) 2011 G3 Chardonnay 13.7 alc. nice gold color but lacking in taste. went well, however, with the soup

Pea Soup
(Interesting and good!)

2011 G3 Chardonnay
13.7 alc. nice gold color but lacking in taste. went well, however, with the soup [17] $15.00

Roasted Tomato Salad

Roasted Tomato Salad

2010 Willamette Whole Cluster Pinot Noir
13.5% alc. sand and clay on the nose. not a big Pinot as some are. it did pair well with the salad and the dressing. [17] $23.00

Huckleberry Chicken Creamed Spinach Biscuits 2010 Willamette Whole Cluster Pinot Noir 13.5% alc. sand and clay on the nose. not a big Pinot as some are. it did pair with the chicken and especially the spinach. [17] $2.00

Huckleberry Chicken
Creamed Spinach
Biscuits

2010 Bryan Carter Abracadabra
13.8% alc. really went well with the chicken and especially the spinach. great body and taste and finish. [19] $19.00 2011

Strawberry Rhubarb Crisp 2010 Bryan Carter Abracadabra 13.8% alc. really went well with the rhubarb. great body and taste and finish. [19] $19.00 2011 Sawtooth Syrah 13.3% alc. Idaho's first 91+ nationally scored wine and I can see why. the aroma was a little lite but everything else was superb. congratulations to Sawtooth Winery. [19] $15.00 (Great buy!)

Strawberry Rhubarb Crisp

Sawtooth Syrah
13.3% alc. Idaho’s first 91+ nationally scored wine and I can see why. the aroma was a little lite but everything else was superb. congratulations to Sawtooth Winery. [19] $15.00 (Great buy!)

And just as a closer, here are some spring flowers that Robin likes that are planted in our garden. Enjoy.

Columbine

Columbine

Bleeding Hearts

Bleeding Hearts