05 Saturday Jan 2013
Posted in Beans, Captain's Shack, Cinder Wines, Food, Green Beans, Idaho, Idaho Trout, Main Dish, Photos, Photos By: Bob Young, Salad, Seafood, Sliced Carrots, Things To Do, Viognier
Such a great dinner tonight. I don’t particularly like fresh water fish, but this was great!!
Such a yummy dinner!
04 Friday Jan 2013
Tags
Yes, it’s that time again. The start of a New Year. And the events at The Buzz in Boise are off to a fantastic start. Here are the latest words from Cristi! Hope to see you at these events! Cheers!
Events at the Buzz
January 2013We, at Buzz, hope that everyone had a safe and fun filled holiday season. We look forward to getting together with all of you in the new year. Some fun events planned to kick off 2013 in style. Music on January 4 is Tomorrow Never Knows, Wine Club Jan 8 and 9, and Blaze and Kelly January 11. Carter Freeman will be joining us January 18 and we will Celebrate our 6th Anniversary that night. Saturday nights will be game nights at the Buzz with a new game featured every week (always a big choice of games to play), bring some friends down enjoy wine tasting and learn a new game. Bountiful Baskets starts again on January 12 (orders to be placed on the 7th and 8th), and Grab Your Groceries is now open for business.
Don’t forget we have a large selection of catering ideas for any size gathering drop us a line or an email and lets talk about how we can help take the stress out of entertaining for you.
Hope to see everyone soon.
Sincerely,
Cristi and Tommy Takeda
Buzz Coffee and WineWine Club
As many of you know, we do not just send you a shipment of two bottles of wine which you know nothing about. We all get together on the Second Tuesday or Wednesday of the month at 6:30, and learn about the wine and food. This is a dinner and wine tasting, with an educational component with all the wines being on sale after dinner. The cost is only $15.00 per person and Reservations Are Required. It is a plated meal so please let us know of dietary issues when placing reservations. This year we are going to focus on the wine regions of the world. Starting with Argentina. Reservations can be made at buzzwine@cableone.net or (208) 344-4321.About Us
Thank you for your continued support of the years and we look forward to an exciting and event filled 2013.Buzz Coffee and Wine
2999 N Lakeharbor Lane
Boise, Idaho 83703
01 Tuesday Jan 2013
We do hope that everyone has a great 2013! And that you also had an exciting New Years Eve party. Robin and I did. Very quiet. But very delicious. Started out, somewhat, with this Red Cabbage and Sausage over a Baked Potato. It was yummy. Then we went to more of a party mode with the finger foods we made pictured below. Left-Click the photos to seed enlarged. Enjoy!!
A table full of Finger Foods.
Various Crackers and Chips
Steamed Shrimp
Crab Dip
Various Byrd Cookie Company Delights
Fresh Grapes
Shrimp Sauce
Stella Artois Goblets
Moscato d’Asti
A plateful of Yum!
29 Saturday Dec 2012
It’s snowing outside. Started this afternoon. And Robin said she wanted to make Sausage and Cabbage in the crockpot. This was scrumptious!! We used 1/2 head of red cabbage large chopped, 6 Falls Brand Smoked Sausages, 1 cup of a good white wine like a chardonnay or pinot gris, 1 onion large chopped, 3/4 cup of a flavorful sauerkraut (we used what we made), 1 can of whole beets and 1 T Fennel seeds. Place all in the crockpot, except for the beets, and cook for 4 hours on high. At 3 1/2 hours, add the drained beets. Serve with a 2009 Bedrock Winery Cabernet Sauvignon and you have an awesome. Dinner. Cheers!
27 Thursday Dec 2012
For Christmas Dinner, Marnie made this great Roasted Root Vegetable Soup, pictured here. We just had to get the recipe. Try it. You’ll like it.
Serves: 4-6
Ingredients:
1 lg Sweet Potatos, peeled and chopped into 1″ dice
1 Parsnip, peeled and diced
1 Rutabaga, peeled and chopped into 1″ dice
2 Carrots, peeled and diced [one carrot]
1 Poblano chili, seeded and chopped into 1″ strips or 1 Onion, chopped into 1” dice
1 c Coconut Milk [13 oz can]
3 c Vegetable Stock [Better Than Broth concentrate]
1/8 t Cayenne pepper
1 T pure Maple Syrup
1 t fresh minced Thyme
1 T fresh minced Rosemary
Directions:
1. Preheat oven to 400 degrees F.
2. Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray.
3. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.
4. Place both cookie sheets in the oven and roast veggies until tender — about 35 – 50 minutes. The sheet with the carrots may be done first; be sure to check periodically.
5. When all veggies have finished roasting, remove from oven and reserve some chunks for serving, very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup and cayenne pepper.
6. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe! When the soup is smooth, serve immediately or pour into a large pot with reserved chunks and re-heat on the stove briefly.
26 Wednesday Dec 2012
Posted in Breakfast, Buddy, Captain's Shack, Celebrations, Christmas, Cod, Comfort Food, Dried Corn, Food, Food Prep, Holiday Gatherings, Holiday Menu, Lamb, Main Dish, Party Time, Photos, Photos By: Robin Young, Recipes, Salad, Salads, Seafood, Side Dishes, Sole, Soup, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine and Food Festivals
Oh, my! What a great two day Christmas celebration!! Great food! Great wines! Great family! I just love it when the extended family – at least the Idaho portion – all get together and have a good meal together. Thank- You Mac and Marnie for the Christmas dinner. And Thank-You everyone for all of the great gifts! And Mac, for making the Italian Wine Cork Retriever!!! And Buddy got his Piglet! I think he thinks he is being replaced. Not a chance!! (Left-Click any of these photos for a larger view.)
But let’s start with Christmas Eve food. Robin and I spent a nice quiet evening at home. To start with, we made a salad of Caprese Scallop Stacks and then for the entree we made Cod with Tomato Cream Sauce. I used both Cod and Sole in this recipe. These were really delicious. The photos are posted below.
Caprese Scallop Stacks
Cod with Tomato Cream Sauce
Then for Christmas morning – I remember my Mom running downtown in Newark, DE., to Bing’s Bakery and picking up a Christmas Morning Pastry Wreath – Robin made these wonderful cheese Danishes. I was still asleep when I smelled this wonderful aroma, drifting through the house. It was these pastries. Yum-O!
Cream Cheese Danish with Wild Idaho Huckleberry Jam and Sliced Pear
Then in the afternoon, we packed up the car and went to Marnie and Macs for an awesome dinner. And a yummy dinner it was. Marnie made a root vegetable, slightly curried, creamy soup that was delicious. We want the recipe, Marn. (Sorry I didn’t get a photo of it.) And Mac did a great job with the lamb. But look at what they made.
Green Bean Casserole
Roasted Lamb with Mint Jelly
Roasted Potatoes
Dried Corn with Poblano Peppers
Noel Log
And to go with the dinner and the chocolate dessert, some wines we pulled. Enlarge the photos and read the labels. Especially the vintages. These were awesome!
Then we all gathered around the beautiful Christmas tree that Marnie and Mac had decorated.
Madison and Chris
Madison, Coco and Sophia
Maggie and Sophia
Mac and Ray
So there was our fantastic Christmas! And like I said before: Great Food! Great Wine! Great Family! Who could ever ask for anything more? Not me.
21 Friday Dec 2012
OK. We have posted about Hanukkah and a while back about Kwanza and several other culturally diverse holidays. And it seems that this year, I have been hearing a lot about the Italian Christmas Eve celebration of the Feast of the Seven Fishes. As it turns out, there is quite a bit written about the feast, usually held on Christmas Eve. “The Feast of the Seven Fishes is an Italian Christmas celebration. Today, it is a feast that typically consists of seven different seafood dishes. However, some Italian-American families have been known to celebrate with nine, eleven or thirteen different seafood dishes. This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. It is unclear when the term “Feast of the Seven Fishes” was popularized.” (Wikipedia) And according to Mario Batali on Epicurious.com, “”It’s what Italians do when they say they’re fasting.” More precisely, the Feast is a meal served in Italian households on La Vigilia (Christmas Eve). In many parts of Italy, the night is traditionally a partial fast, during which no meat should be served. But in true Italian style, this proscription has morphed into something very unfastlike indeed: course after course of luxurious seafood dishes, often as many as 7, 10, or even 13. “No one’s quite sure of the significance of the number,” says Batali. “Some families do seven for the sacraments. Some do ten for the stations of the cross. And some even do 13 for the 12 apostles plus Jesus.” (You can read more at of this article, and get some recipes, at Batali Seven Fishes.)
And here is just one of many dishes that you can easily prepare for the feast. I may try it this year. It is called Cod with Tomato Cream Sauce and comes from Eating Well.
And finally, if you would like a little more information and maybe some recipes, look at the Seven Fishes Blog. Enjoy the recipes and the feast!
21 Friday Dec 2012
Posted in Captain's Shack, Food, Food Prep, Lamb, Main Dish, Photos By: Bob Young, Rice, Salad, Salads, Salmon, Seafood, Things To Do, Tomatoes, What's For Dinner?
Tags
Here are two super dinners that we had. Both can be made within 30 minutes and are very easy to do. Enjoy and don’t forget to Rate these articles. Just click the Stars!
Lemon Curd and Old Bay Broiled Copper River Salmon
Spinach and Applesauce Salad
Rice and Asparagus
Broiled Garlic and Rosemary Felzien Family Farm Lamb Chop
Steamed Spinach with Tomatoes
Buttered Corn
15 Saturday Dec 2012
Tags
Today was the Famous Idaho Potato Bowl here in Boise at the BSU Stadium. So, we needed to have something for our small Tailgate Party. Maybe potatoes? Yes, but with what? How about with my Mom’s Chili Con Carne Modified over a good, baked potato. (The photo to the left is the dish in the crockpot!) Wow! It was great! and it did bring back some memories of her making the chili. I just had to modify it because Robin can not eat sweet green peppers. So I modified Mom’s recipe and used Poblanos that I fire roasted on the grill. And most of this was locally grown: the beef, potatoes, onions and peppers. The tomatoes were not. Here are some photos with the Chili over a fresh Baked Potato. Enjoy!
Here is the chili plated with a Stella and a Belhaven to accompany the dish.
And plated with just a Belhaven. A very creamy smooth and slightly sweet Scottish Ale.
12 Wednesday Dec 2012
Tags
December 11th found us at another fabulous Wine Dinner at The Buzz here in Boise. I think I enjoyed this monthly dinner as much as any that I have been to here at The Buzz. It was fantastic!
The crowd enjoyed themselves throughout the evening and really enjoyed the information that Cristi presented about Christmas around the world and some of the different customs associated with Christmas. For instance, did you know that the iconic image of Santa flying in a sleigh was created by the author Washington Irving in 1819 where he described St Nicholas soared across the sky in a dream?
Here are some photos of the evening and the wines that we had. Again, all are scored on the [20] point system. Enjoy and Cheers! Left-Click any of these photos to see view a larger photo.
Weisswurst
2011 Willamette Pinot Gris
13.0% alc, went very well with the spiciness of the sausage [17] $17.00
![Tortellini Soup 2011 Zonin Montepulciano 12.5% alc, great with the tortellini [17] $17.00](https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1b_buzz-christmas-tasting_tortellini-soup.jpg?w=300&h=200)
Tortellini Soup
2011 Zonin Montepulciano
12.5% alc, great with the tortellini [17] $12.00
Pear and Pomegranate Salad (Awesome salad!!)
2010 Koenig Viognier
14.2% alc, loved this combination [19] $18.00
Honey Butter Ham
Sweet and Sour Red Cabbage
Carrot Casserole
2009 Bastie Cotes du Rhone
13.5% alc, great paring with the entrée. [18] $12.00
Bûche de Noël
Gingerbread
2011 Plunger Head Zinfandel
14.5% alc. this was really great with the chocolates. [18] $22.00
Boise Foodie Guild 