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displayed.https://boisefoodieguild.blog/wp-content/uploads/2020/04/25april2020_1e_bfm-drive-up_acme-turmeric-bread.jpg25April2020_1e_BFM-Drive-Up_Acme-Turmeric-Breadhttps://boisefoodieguild.blog/wp-content/uploads/2020/04/25april2020_1c_bfm-drive-up_order-pickup-tables.jpg25April2020_1c_BFM-Drive-Up_Order-PickUp-Tableshttps://boisefoodieguild.blog/wp-content/uploads/2020/04/25april2020_1b_bfm-drive-up_order-pickup-tables.jpg25April2020_1b_BFM-Drive-Up_Order-PickUp-Tableshttps://boisefoodieguild.blog/wp-content/uploads/2020/04/25april2020_1a_bfm-drive-up_the-line.jpg25April2020_1a_BFM-Drive-Up_The-Linehttps://boisefoodieguild.blog/wp-content/uploads/2020/04/25april2020_1_bfm-drive-up_waiting-in-line.jpg25April2020_1_BFM-Drive-Up_Waiting-In-LineThe line was long, but it moved 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Cookinghttps://boisefoodieguild.blog/wp-content/uploads/2020/04/feb-2020-hot-dog-sack-dinners.jpgFeb 2020 Hot Dog Sack Dinnershttps://boisefoodieguild.blog/wp-content/uploads/2020/04/dec-2019-potato-dinner.jpgDec 2019 Potato Dinnerhttps://boisefoodieguild.blog/wp-content/uploads/2020/04/apr-2020-sack-dinners.jpgApr 2020 Sack Dinners2020-04-24T21:18:11+00:00monthlyhttps://boisefoodieguild.blog/2020/04/14/how-to-make-sourdough-starter/2020-04-14T21:09:59+00:00monthlyhttps://boisefoodieguild.blog/2020/04/13/how-to-store-potatoes/2020-04-13T18:02:56+00:00monthlyhttps://boisefoodieguild.blog/2020/04/07/boise-farmers-market-drive-thru-opening-saturday-april-11th/https://boisefoodieguild.blog/wp-content/uploads/2020/04/drive-thru-logo.jpgDrive-Thru logo2020-04-09T15:31:19+00:00monthlyhttps://boisefoodieguild.blog/2020/04/03/bfm-pop-up-markets/https://boisefoodieguild.blog/wp-content/uploads/2020/04/bfm-graphic.jpgBFM Graphic2020-04-03T20:03:28+00:00monthlyhttps://boisefoodieguild.blog/2020/03/29/the-time-has-come/https://boisefoodieguild.blog/wp-content/uploads/2020/03/edible-flower-chart.jpgEdible Flower ChartSome edible Flowershttps://boisefoodieguild.blog/wp-content/uploads/2020/03/edible-flower-chart-and-list.jpgEdible Flower Chart and Listhttps://boisefoodieguild.blog/wp-content/uploads/2019/07/30june2019_1a_captains-shack_cheesy-chix-italian-schular.jpg30June2019_1a_Captains-Shack_Cheesy-Chix-Italian-Schular2020-03-29T21:05:38+00:00monthlyhttps://boisefoodieguild.blog/2020/03/28/bfm-may-be-closed-but-there-are-pop-up-markets/https://boisefoodieguild.blog/wp-content/uploads/2020/03/28mar2020_1d_pop-up-market_spinach_salad.jpg28Mar2020_1d_Pop-Up-Market_Spinach_Saladhttps://boisefoodieguild.blog/wp-content/uploads/2020/03/28mar2020_1c_pop-up-market_spinach_rainbow-chard_sets.jpg28Mar2020_1c_Pop-Up-Market_Spinach_Rainbow-Chard_SetsSpinach and Rainbow Chard for pots is a good idea. 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Cookies 3Jelly Filled Hamantash Cookies for Purim2022-03-14T19:16:06+00:00monthlyhttps://boisefoodieguild.blog/2020/02/25/fasnacht-day-is-here/https://boisefoodieguild.blog/wp-content/uploads/2020/02/fasnachts.jpgFasnachtsFasnachts2020-02-29T15:51:15+00:00monthlyhttps://boisefoodieguild.blog/2020/02/23/10-items-to-have-in-your-kitchen-and-how-to-make-gravy/2020-02-23T23:31:41+00:00monthlyhttps://boisefoodieguild.blog/2020/02/14/the-boise-farmers-for-1-hour-tomorrow/https://boisefoodieguild.blog/wp-content/uploads/2020/02/captains-shack-pipe-signed-walkway-lmp.jpgcaptains-shack-pipe-signed-Walkway-LMP2020-02-15T00:04:37+00:00monthlyhttps://boisefoodieguild.blog/2020/02/11/7-tips-for-cooking-at-home/https://boisefoodieguild.blog/wp-content/uploads/2020/02/pepin-beef-stew.jpgPepin Beef Stew2020-02-11T16:51:19+00:00monthlyhttps://boisefoodieguild.blog/2020/02/08/alyonka-russian-cuisine/https://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1g_alyonka-russian_royal-poppy-seed-ganache.jpg8Feb2020_1g_Alyonka-Russian_Royal-Poppy-Seed-Ganachehttps://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1f_alyonka-russian_stuffed-meat-pepper.jpg8Feb2020_1f_Alyonka-Russian_Stuffed-Meat-Pepperhttps://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1e_alyonka-russian_vegetairian-borscht.jpg8Feb2020_1e_Alyonka-Russian_Vegetairian-BorschtVegetarian Borschthttps://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1d_alyonka-russian_bilini-with-vegetables.jpg8Feb2020_1d_Alyonka-Russian_Bilini-With-VegetablesBlini with Vegetableshttps://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1c_alyonka-russian_balini-caviar.jpg8Feb2020_1c_Alyonka-Russian_Balini-Caviarhttps://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1b_alyonka-russian_bajithka-beer.jpg8Feb2020_1b_Alyonka-Russian_Bajithka-Beerhttps://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1a_alyonka-russian_menu.jpg8Feb2020_1a_Alyonka-Russian_Menuhttps://boisefoodieguild.blog/wp-content/uploads/2020/02/8feb2020_1_alyonka-russian_exterior.jpg8Feb2020_1_Alyonka-Russian_ExteriorThe exterior from the parking lot.2020-02-08T23:12:56+00:00monthlyhttps://boisefoodieguild.blog/2020/01/24/air-fryer-cooking-times-re-visited/https://boisefoodieguild.blog/wp-content/uploads/2020/01/all-companies.jpgAll CompaniesAnd check this info out. 10 companies that control our food supply.https://boisefoodieguild.blog/wp-content/uploads/2020/01/fork-to-spoon-cooking-times-4-2-copy-724x1024-1.jpgFork-To-Spoon-Cooking-Times-4-2-Copy-724x1024https://boisefoodieguild.blog/wp-content/uploads/2020/01/fork-to-spoon-cooking-times-gneral.jpgFork-To-Spoon-Cooking-Times-Gneral2020-01-24T20:00:31+00:00monthlyhttps://boisefoodieguild.blog/2020/01/01/its-a-new-decade/https://boisefoodieguild.blog/wp-content/uploads/2019/01/17jan2019_1_captains-shack_af-meatloaf-carrots-cabbage.jpg17jan2019_1_captains-shack_af meatloaf-carrots cabbage<div align="center">Ein Gutes Neues Jahr! Or bliadhna mhath ùr Or Happy New Year!</div>2020-01-18T23:57:08+00:00monthlyhttps://boisefoodieguild.blog/2020/01/16/aebleskiver-what/https://boisefoodieguild.blog/wp-content/uploads/2020/01/17jan2020_1_captains-shack_aebleskivers.jpg17Jan2020_1_Captains-Shack_AebleskiversHere is our first try. Homemade Huckleberry and Raspberry Jams. Scrambled eggs, too.https://boisefoodieguild.blog/wp-content/uploads/2020/01/captains-shack-pipe-signed-walkway-lmp.jpgcaptains-shack-pipe-signed-Walkway-LMPhttps://boisefoodieguild.blog/wp-content/uploads/2020/01/captains-shack-pipe-signed_lmp.jpgcaptains-shack-pipe-signed_LMPhttps://boisefoodieguild.blog/wp-content/uploads/2020/01/captains-shack-pipe-signed.jpgcaptains-shack-pipe-signedhttps://boisefoodieguild.blog/wp-content/uploads/2020/01/cast-iron-aebleskiver-danish-1.jpgCast-Iron-Aebleskiver-DanishCast Iron Aebleskiver Pan and Turnershttps://boisefoodieguild.blog/wp-content/uploads/2020/01/cast-iron-aebleskiver-danish.jpgCast-Iron-Aebleskiver-DanishCast iron Aebleskiver pan2020-01-18T20:48:36+00:00monthlyhttps://boisefoodieguild.blog/2019/12/22/awesome-meal-at-parma-ridge-winery-and-bistro-again/https://boisefoodieguild.blog/wp-content/uploads/2019/12/parma-ridge-patio-starry-night.jpgParma Ridge Patio Starry Night> View from the patio. Open seasonally.https://boisefoodieguild.blog/wp-content/uploads/2019/12/parma-ridge-patio-starry-night-2.jpgParma Ridge Patio Starry Night 2https://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1e_parma-ridge_2019-avielle-rose-of-merlot_breakfast-wine.jpg22Dec2019_1e_Parma-Ridge_2019-Avielle-Rose-of-Merlot_Breakfast-WineAvielle Rose of Merlot, a good breakfast winehttps://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1d_parma-ridge_2018-riesling.jpg22Dec2019_1d_Parma-Ridge_2018-Rieslinghttps://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1c_parma-ridge_choc-bread-pudding.jpg22Dec2019_1c_Parma-Ridge_Choc-Bread-Pudding<strong>Chocolate Bread Pudding with Vanilla Ice Cream</strong>. Oh yum!</strong>https://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1b_parma-ridge_rib-eye-steak.jpg22Dec2019_1b_Parma-Ridge_Rib-Eye-Steakhttps://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1a_parma-ridge_filet-mignon.jpg22Dec2019_1a_Parma-Ridge_Filet-Mignonhttps://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1_parma-ridge_robin.jpg22Dec2019_1_Parma-Ridge_RobinRobin enjoys the Bistrohttps://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1_parma-ridge_mex-chix-rice-tortella-soup.jpg22Dec2019_1_Parma-Ridge_Mex-Chix-Rice-Tortella-Souphttps://boisefoodieguild.blog/wp-content/uploads/2019/12/22dec2019_1_parma-ridge_cream-of-mushroom.jpg22Dec2019_1_Parma-Ridge_Cream-Of-Mushroom2019-12-23T14:03:20+00:00monthlyhttps://boisefoodieguild.blog/2019/12/21/thank-you-bfm-vendors/https://boisefoodieguild.blog/wp-content/uploads/2019/12/bfm_produce-stack-1.jpgBFM_Produce-Stack-1https://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1g_last-bfm-venders_malheur-river-meats.jpg21Dec2019_1g_Last-BFM-Venders_Malheur-River-Meatshttps://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1f_last-bfm-venders_meadowlark-farms.jpg21Dec2019_1f_Last-BFM-Venders_Meadowlark-Farmshttps://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1e_last-bfm-venders_acme-bakeshop.jpg21Dec2019_1e_Last-BFM-Venders_Acme-Bakeshophttps://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1d_last-bfm-venders_browns-buffalo-ranch.jpg21Dec2019_1d_Last-BFM-Venders_Browns-Buffalo-Ranchhttps://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1c_last-bfm-venders_purple-sage-farms.jpg21Dec2019_1c_Last-BFM-Venders_Purple-Sage-Farmshttps://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1b_last-bfm-venders_desert-mountain-beef.jpg21Dec2019_1b_Last-BFM-Venders_Desert-Mountain-Beef<div align="center"><strong>Desert Mountain Grass Fed Beef</strong> Beef</div>https://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1a_last-bfm-venders_gastons-bakery.jpg21Dec2019_1a_Last-BFM-Venders_Gastons-Bakeryhttps://boisefoodieguild.blog/wp-content/uploads/2019/12/21dec2019_1_last-bfm-venders_jelly-lady.jpg21Dec2019_1_Last-BFM-Venders_Jelly-Lady<div align="center"><strong>The Jelly Lady</strong><br />Wide variety of jelly including Huckleberry and Orange Marmalade</div>https://boisefoodieguild.blog/wp-content/uploads/2019/12/2nov2019_1b_bfm_inside.jpg2Nov2019_1b_BFM_InsideOverall Market.2019-12-21T20:28:27+00:00monthlyhttps://boisefoodieguild.blog/2019/12/13/ice-wine-from-buhl-idaho/https://boisefoodieguild.blog/wp-content/uploads/2019/12/captains-shack-pipe-signed.jpg2019-12-13T21:39:47+00:00monthlyhttps://boisefoodieguild.blog/2019/12/03/what-onion-should-i-use/https://boisefoodieguild.blog/wp-content/uploads/2019/12/use-the-right-onion-graphic.jpgUse the right onion graphic2019-12-03T18:27:19+00:00monthlyhttps://boisefoodieguild.blog/2019/11/26/turkey-cooking-times/2019-11-26T17:12:31+00:00monthlyhttps://boisefoodieguild.blog/2019/10/31/boise-farmers-market-moves-indoors/https://boisefoodieguild.blog/wp-content/uploads/2019/10/bfm_produce-stack-2.jpgBFM_Produce-Stack-2Available Vegetableshttps://boisefoodieguild.blog/wp-content/uploads/2019/10/bfm_produce-stack-1.jpgBFM_Produce-Stack-1https://boisefoodieguild.blog/wp-content/uploads/2019/10/bfm_2019-crowd.jpgBFM_2019-Crowdhttps://boisefoodieguild.blog/wp-content/uploads/2019/10/31oct2019_1a_tamara-cameron-signature.jpg31Oct2019_1a_Tamara Cameron Signaturehttps://boisefoodieguild.blog/wp-content/uploads/2019/10/31oct2019_1_bfm_graphic.jpg31Oct2019_1_BFM_Graphic2019-11-04T21:58:07+00:00monthlyhttps://boisefoodieguild.blog/2019/10/17/hook-and-reel-visit/https://boisefoodieguild.blog/wp-content/uploads/2019/10/17oct2019_1_hookreel_menu-sample.jpg17Oct2019_1_Hook&Reel_Menu-SampleMenu Samplehttps://boisefoodieguild.blog/wp-content/uploads/2019/10/17oct2019_1d_hookreel_oyster-poboy_fr-fries.jpg17Oct2019_1d_Hook&Reel_Oyster-PoBoy_Fr-Frieshttps://boisefoodieguild.blog/wp-content/uploads/2019/10/17oct2019_1c_hookreel_catfish_sweetpotatoffries_rumpineapple_.jpg17Oct2019_1c_Hook&Reel_Catfish_SweetPotatoFFries_RumPineapple_https://boisefoodieguild.blog/wp-content/uploads/2019/10/17oct2019_1b_hookreel_crab-salad.jpg17Oct2019_1b_Hook&Reel_Crab-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2019/10/17oct2019_1a_hookreel_robin-inside.jpg17Oct2019_1a_Hook&Reel_Robin-Insidehttps://boisefoodieguild.blog/wp-content/uploads/2019/10/17oct2019_1_hookreel_front.jpg17Oct2019_1_Hook&Reel_FrontFront Entrance faces Fairview Ave.2019-10-18T02:50:14+00:00monthlyhttps://boisefoodieguild.blog/2019/10/15/stroganoff-what-is-it/2019-10-15T22:38:56+00:00monthlyhttps://boisefoodieguild.blog/2019/09/29/some-good-end-of-summer-meals/https://boisefoodieguild.blog/wp-content/uploads/2019/09/29sept2019_1a_captains-shack_brisket-benedict_good.jpg29Sept2019_1a_Captains-Shack_Brisket Benedict_Goodhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/29sept2019_1_captains-shack_salmon-benedict_good.jpg29Sept2019_1_Captains-Shack_Salmon Benedict_GoodSalmon Benedict on a Spinach Bed and Fresh Idaho BFM Fruit - Israli https://boisefoodieguild.blog/wp-content/uploads/2019/09/28sept2019_1b_captains-shack_grilled-brisket-plated.jpg28Sept2019_1b_Captains-Shack_Grilled Brisket Platedhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/28sept2019_1_captains-shack_german-potato-salad.jpg28Sept2019_1_Captains-Shack_German Potato SaladGerman Potato Salad with Pansy and Nasturtiumhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/28aug2019_1_captainsshack_af-asian-chix.jpg28Aug2019_1_CaptainsShack_AF-Asian-Chixhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/25aug2019_1b_captains-shack_af-steak-vegies.jpg25Aug2019_1b_Captains-Shack_AF-Steak-Vegieshttps://boisefoodieguild.blog/wp-content/uploads/2019/09/25aug2019_1a_captains-shack_af-pork-chop.jpg25Aug2019_1a_Captains-Shack_AF-Pork-Chophttps://boisefoodieguild.blog/wp-content/uploads/2019/09/19aug2019_1a_captains-shack_cognac-chix-plated.jpg19Aug2019_1a_Captains-Shack_Cognac-Chix-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/19aug2019_1_captains-shack_cognac-chix-reducing.jpg19Aug2019_1_Captains-Shack_Cognac-Chix-Reducinghttps://boisefoodieguild.blog/wp-content/uploads/2019/09/18aug2019_1_captains-shack_craqb-cakes.jpg18Aug2019_1_Captains-Shack_Craqb-Cakes2019-10-09T02:52:49+00:00monthlyhttps://boisefoodieguild.blog/2019/09/23/airfryer-cooking-times-and-conversions/https://boisefoodieguild.blog/wp-content/uploads/2019/09/air-fryer-conversion-chart.pngAir Fryer Conversion Charthttps://boisefoodieguild.blog/wp-content/uploads/2019/09/af-frozen-foods-times.jpgAF Frozen Foods Timeshttps://boisefoodieguild.blog/wp-content/uploads/2019/09/af-chicken-times.jpgAF Chicken Times2019-09-25T02:14:05+00:00monthlyhttps://boisefoodieguild.blog/2019/09/18/robins-birthday-lunch/https://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1g_robins-bdat-bacquets_choc-mousse.jpg17Sept2019_1g_Robins-BDat-Bacquets_Choc-Moussehttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1f_robins-bdat-bacquets_robins-bday-lemon-cheesecake.jpg17Sept2019_1f_Robins-BDat-Bacquets_Robins-BDay-Lemon-Cheesecakehttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1e_robins-bdat-bacquets_salmon_pesto-cream-sauce_veggie-basamati.jpg17Sept2019_1e_Robins-BDat-Bacquets_Salmon_Pesto-Cream-Sauce_Veggie-Basamatihttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1d_robins-bdat-bacquets_salmon-pasta.jpg17Sept2019_1d_Robins-BDat-Bacquets_Salmon-Pastahttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1c_robins-bdat-bacquets_traditional-flatbread.jpg17Sept2019_1c_Robins-BDat-Bacquets_Traditional-FlatbreadTraditional Flatbread bacon, shallots, Swiss cheese, cream on a cracker-like crusthttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1b_robins-bdat-bacquets_french-onion-soup.jpg17Sept2019_1b_Robins-BDat-Bacquets_French-Onion-Souphttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1a_robins-bdat-bacquets_house-salad_delicious.jpg17Sept2019_1a_Robins-BDat-Bacquets_House-Salad_Delicioushttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1_robins-bdat-bacquets_menu.jpg17Sept2019_1_Robins-BDat-Bacquets_Menuhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/17sept2019_1_robins-bdat-bacquets_artwork.jpg17Sept2019_1_Robins-BDat-Bacquets_Artwork2019-09-18T20:43:54+00:00monthlyhttps://boisefoodieguild.blog/2019/09/16/great-birthday-sunday-at-parma-ridge/https://boisefoodieguild.blog/wp-content/uploads/2019/09/hummingbird-legend.jpgHummingbird Legendhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/15sept2019_1b_parma-ridge_romaine-caesar.jpg15Sept2019_1b_Parma-Ridge_Romaine-Caesarhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/15sept2019_1b_parma-ridge_mushroom-omeletr.jpg15Sept2019_1b_Parma-Ridge_Mushroom-Omeletrhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/15sept2019_1a_parma-ridge_coconut-shrimp.jpg15Sept2019_1a_Parma-Ridge_Coconut-Shrimphttps://boisefoodieguild.blog/wp-content/uploads/2019/09/15sept2019_1_parma-ridge_the-bomb.jpg15Sept2019_1_Parma-Ridge_The-BombThe Bomb. 2016 Big Redhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/14july2019_2d_parma-ridge-bistro_anna-chris.jpg14July2019_2d_Parma-Ridge-Bistro_Anna-Chrishttps://boisefoodieguild.blog/wp-content/uploads/2019/09/14july2019_2a_parma-ridge-bistro_myra-martinez.jpg14July2019_2a_Parma-Ridge-Bistro_Myra-MartinezMyrahttps://boisefoodieguild.blog/wp-content/uploads/2019/09/14sept2019_1c_captains-shack_whole-wheat-avocado-tom-sandwich-1.jpg14Sept2019_1c_Captains-Shack_Whole-Wheat-Avocado-Tom-Sandwichhttps://boisefoodieguild.blog/wp-content/uploads/2019/09/14sept2019_1b_captains-shack_toasted-shredded-wheat_fruit-1.jpg14Sept2019_1b_Captains-Shack_Toasted-Shredded-Wheat_Fruithttps://boisefoodieguild.blog/wp-content/uploads/2019/09/14sept2019_1a_captains-shack_chix-potpie_opened-1.jpg14Sept2019_1a_Captains-Shack_Chix-Potpie_OpenedChicken Potpie. And all from Scratch!2019-09-16T22:16:59+00:00monthlyhttps://boisefoodieguild.blog/2019/08/03/i-thought-kewpies-were-dolls-wrong/https://boisefoodieguild.blog/wp-content/uploads/2019/08/3aug2019_1_captains-shack_kewpie-mayo.jpg3Aug2019_1_Captains-Shack_Kewpie-Mayo2019-08-03T20:21:24+00:00monthlyhttps://boisefoodieguild.blog/2019/07/28/wurstkuche/https://boisefoodieguild.blog/wp-content/uploads/2019/07/wurstkuchl1c.jpgWurstkuchl1c2019-07-28T17:46:59+00:00monthlyhttps://boisefoodieguild.blog/2019/07/19/bacquets-restaurant-in-eagle/https://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1_bacquets-restaurant_bob-and-mchelle-bacquet.jpg18July2019_1_Bacquets-Restaurant_Bob-and-Mchelle-Bacquethttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1hi_bacquets-restaurant_choc-mousse-with-chantilly-cream.jpg18July2019_1hi_Bacquets-Restaurant_Choc-Mousse-with-Chantilly-Creamhttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1h_bacquets-restaurant_opra-cake-with-chantilly-cream.jpg18July2019_1h_Bacquets-Restaurant_Opra-Cake-with-Chantilly-Creamhttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1g_bacquets-restaurant_tournedos-rossini_fois-gras.jpg18July2019_1g_Bacquets-Restaurant_Tournedos-Rossini_Fois-Grashttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1f_bacquets-restaurant_cocquilles-st-jacques.jpg18July2019_1f_Bacquets-Restaurant_Cocquilles-St-Jacqueshttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1e_bacquets-restaurant_house-salad-and-dressing.jpg18July2019_1e_Bacquets-Restaurant_House-Salad-and-DressingHouse Salad and Dressing.https://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1d_bacquets-restaurant_robin-bigsmile.jpg18July2019_1d_Bacquets-Restaurant_Robin-BigSmilehttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1d_bacquets-restaurant_escargot.jpg18July2019_1d_Bacquets-Restaurant_Escargothttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1b_bacquets-restaurant_specials.jpg18July2019_1b_Bacquets-Restaurant_Specialshttps://boisefoodieguild.blog/wp-content/uploads/2019/07/18july2019_1b_bacquets-restaurant_le-coq-rouge-sign.jpg18July2019_1b_Bacquets-Restaurant_Le-Coq-Rouge-Sign2019-07-19T23:41:18+00:00monthlyhttps://boisefoodieguild.blog/2019/07/15/awesome-36th-anniversary-at-parma-ridge-winery-and-bistro/https://boisefoodieguild.blog/wp-content/uploads/2019/07/storm-and-stephanie.jpgStorm and StephanieChef storm and Stephanie Hodgehttps://boisefoodieguild.blog/wp-content/uploads/2019/07/10july2019_1b_parmaridge_rutherford-burger.jpg10July2019_1b_ParmaRidge_Rutherford-Burgerhttps://boisefoodieguild.blog/wp-content/uploads/2019/07/6june2019_1_parma-ridge_pear-salad.jpg6June2019_1_Parma-Ridge_Pear-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2019/07/14july2019_2d_parma-ridge-bistro_anna-chris.jpg14July2019_2d_Parma-Ridge-Bistro_Anna-Chrishttps://boisefoodieguild.blog/wp-content/uploads/2019/07/14july2019_2a_parma-ridge-bistro_myra-martinez.jpg14July2019_2a_Parma-Ridge-Bistro_Myra-Martinezhttps://boisefoodieguild.blog/wp-content/uploads/2019/07/14july2019_2_parma-ridge-bistro_marnie-eric.jpg14July2019_2_Parma-Ridge-Bistro_Marnie-Erichttps://boisefoodieguild.blog/wp-content/uploads/2019/07/14july2019_2c_parma-ridge-bistro_patio_dining.jpg14July2019_2c_Parma-Ridge-Bistro_Patio_Dininghttps://boisefoodieguild.blog/wp-content/uploads/2019/07/14july2019_1f_parma-ridge-bistro_winelovers-choc-cake.jpg14July2019_1f_Parma-Ridge-Bistro_WineLovers-Choc-CakeWine Lovers Chocolate Cakehttps://boisefoodieguild.blog/wp-content/uploads/2019/07/14july2019_1e_parma-ridge-bistro_bread-pudding.jpg14July2019_1e_Parma-Ridge-Bistro_Bread-Puddinghttps://boisefoodieguild.blog/wp-content/uploads/2019/07/14july2019_1d_parma-ridge-bistro_lemoncustard-blueberries-mascarpone.jpg14July2019_1d_Parma-Ridge-Bistro_LemonCustard-Blueberries-Mascarpone2019-07-15T19:52:32+00:00monthlyhttps://boisefoodieguild.blog/2019/06/21/vegetable-mandolin/https://boisefoodieguild.blog/wp-content/uploads/2019/06/pl8-mandolin-parts-good.jpgPL8 Mandolin Parts GoodPL8 Partshttps://boisefoodieguild.blog/wp-content/uploads/2019/06/pl8-mandolin-good.jpgPL8 Mandolin GoodPL8 Mandolin2019-06-21T18:34:52+00:00monthlyhttps://boisefoodieguild.blog/2019/06/13/joe-mammas-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2019/06/13june2019_1cc_joe-mammas_crab-cake_benedict-.jpg13June2019_1cc_Joe-Mammas_Crab-Cake_Benedict-https://boisefoodieguild.blog/wp-content/uploads/2019/06/13june2019_1b_joe-mammas_pork-carnita_benedict-.jpg13June2019_1b_Joe-Mammas_Pork-Carnita_Benedict-https://boisefoodieguild.blog/wp-content/uploads/2019/06/13june2019_1a_joe-mammas_coffee-mug.jpg13June2019_1a_Joe-Mammas_Coffee-Mughttps://boisefoodieguild.blog/wp-content/uploads/2019/06/13june2019_1_joe-mammas_patio.jpg13June2019_1_Joe-Mammas_PatioThe patio area. 8 tables2019-06-13T22:07:27+00:00monthlyhttps://boisefoodieguild.blog/2019/06/11/anthony-bourdain-day/https://boisefoodieguild.blog/wp-content/uploads/2019/06/macau-pork-chop.jpgMacau Pork Chop2019-06-11T22:07:45+00:00monthlyhttps://boisefoodieguild.blog/2019/06/01/edible-flowers-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2019/06/2june2019_1_captains-shack_grilled-buffalo-baked-onion-potato-salad.jpg2June2019_1_Captains-Shack_Grilled-Buffalo-Baked-Onion-Potato-SaladBuffalo Ribeye, Baked Onion and Potato Salad and Red Pansyhttps://boisefoodieguild.blog/wp-content/uploads/2019/06/31may2019_1a_captains-shack_deviled-eggs-flowers.jpg31May2019_1a_Captains-Shack_Deviled-Eggs-FlowersDeviled Eggs with Pansy Decorationshttps://boisefoodieguild.blog/wp-content/uploads/2019/06/31may2019_1_captains-shack_seafood-stirfry.jpg31May2019_1_Captains-Shack_Seafood-StirfrySeafood Stir Fry with Flower Decorationhttps://boisefoodieguild.blog/wp-content/uploads/2019/06/edible-flower-3.jpgEdible Flower 3https://boisefoodieguild.blog/wp-content/uploads/2019/06/edible-flower-2.jpgEdible Flower 2https://boisefoodieguild.blog/wp-content/uploads/2019/06/edible-flower-1.jpgEdible Flower 12019-06-04T15:54:46+00:00monthlyhttps://boisefoodieguild.blog/2019/05/20/awesome-meal-at-parma-ridge-bistro-again/https://boisefoodieguild.blog/wp-content/uploads/2019/05/14jan2018_1d_parma-ridge-bistro_poutine-bowl_best.jpg14Jan2018_1d_Parma-Ridge-Bistro_Poutine-Bowl_BestJessica's Mom had a Poutine Bowlhttps://boisefoodieguild.blog/wp-content/uploads/2019/05/parma-ridge-wines.jpgParma Ridge WinesThere is always wine and beer is available, too.https://boisefoodieguild.blog/wp-content/uploads/2019/05/pr-burger.jpgpr-burgerTres had th3e Parma Ridge Burger and Frieshttps://boisefoodieguild.blog/wp-content/uploads/2019/05/28mar2019_1b_parma-ridge_8-oz-filet-mignon.jpg28Mar2019_1b_Parma-Ridge_8 oz Filet MignonRobin had the beef!https://boisefoodieguild.blog/wp-content/uploads/2019/05/28mar2019_1_parma-ridge_mediterranean-chicken-salad.jpeg28Mar2019_1_Parma-Ridge_Mediterranean Chicken SaladHouse Salad. Delicious!https://boisefoodieguild.blog/wp-content/uploads/2019/05/20mar2019_1c_parma-ridge_wine-lovers-choc-cake.jpg20Mar2019_1c_Parma-Ridge_Wine-Lovers-Choc-CakeWe all had some Wine Lovers Chocolate Cakehttps://boisefoodieguild.blog/wp-content/uploads/2019/05/19may2019_1d_parma-ridge_rutherford-burger.jpg19May2019_1d_Parma-Ridge_Rutherford-Burgerhttps://boisefoodieguild.blog/wp-content/uploads/2019/05/19may2019_1b_parma-ridge_korean-beef.jpg19May2019_1b_Parma-Ridge_Korean-Beefhttps://boisefoodieguild.blog/wp-content/uploads/2019/05/19may2019_1a_parma-ridge_mushroom-omelet.jpg19May2019_1a_Parma-Ridge_Mushroom-Omelethttps://boisefoodieguild.blog/wp-content/uploads/2019/05/19may2019_1_parma-ridge_storms-salmon.jpg19May2019_1_Parma-Ridge_Storms-Salmon2019-05-21T01:53:18+00:00monthlyhttps://boisefoodieguild.blog/2019/04/07/awesome-special-meal-at-parma-ridge-bistro/https://boisefoodieguild.blog/wp-content/uploads/2019/04/7april2019_1b_parma-ridge_pork-chop_leftovers.jpg7April2019_1b_Parma-Ridge_Pork-Chop_Leftovershttps://boisefoodieguild.blog/wp-content/uploads/2019/04/6maar2019_1b_parma-ridge_wines.jpg6Maar2019_1b_Parma-Ridge_WinesThere is always wine available. And beer, too!https://boisefoodieguild.blog/wp-content/uploads/2019/04/4april2019_1_parmas-ridge_chef-storm_chef-john.jpg4April2019_1_Parmas-Ridge_Chef-Storm_Chef-JohnChef John and Chef Stormhttps://boisefoodieguild.blog/wp-content/uploads/2019/04/7april2019_1c_parma-ridge_2016-reserve-merlot.jpg7April2019_1c_Parma-Ridge_2016-Reserve-Merlot2016 Reserve Merlot was awesome and went very well with the pork and brisket.https://boisefoodieguild.blog/wp-content/uploads/2019/04/7april2019_1b_parma-ridge_pork-chop.jpg7April2019_1b_Parma-Ridge_Pork-Chophttps://boisefoodieguild.blog/wp-content/uploads/2019/04/7april2019_1a_parma-ridge_mushroom-omelet.jpg7April2019_1a_Parma-Ridge_Mushroom-Omelethttps://boisefoodieguild.blog/wp-content/uploads/2019/04/7april2019_1_parma-ridge_braised-brisket.jpg7April2019_1_Parma-Ridge_Braised- Brisket2019-04-08T03:21:02+00:00monthlyhttps://boisefoodieguild.blog/2019/04/06/boise-farmers-market-opens/https://boisefoodieguild.blog/wp-content/uploads/2019/04/logo-epaki.jpgLogo-Epakihttps://boisefoodieguild.blog/wp-content/uploads/2019/04/logo-blue-feather-bakery.jpgLogo-Blue-Feather-Bakeryhttps://boisefoodieguild.blog/wp-content/uploads/2019/04/6apr2019_1g_bfm_ham-cheese-croisant-samples.jpg6Apr2019_1g_BFM_Ham-Cheese-Croisant-SamplesHam and Cheese Croissant Samples for everyone!https://boisefoodieguild.blog/wp-content/uploads/2019/04/6apr2019_1f_bfm_carrots.jpg6Apr2019_1f_BFM_Carrotshttps://boisefoodieguild.blog/wp-content/uploads/2019/04/6apr2019_1e_bfm_the-market.jpg6Apr2019_1e_BFM_The-Markethttps://boisefoodieguild.blog/wp-content/uploads/2019/04/6apr2019_1c_bfm_ribbon-cutting.jpg6Apr2019_1c_BFM_Ribbon-Cuttinghttps://boisefoodieguild.blog/wp-content/uploads/2019/04/6apr2019_1b_bfm_bfm-chairman_mayor.jpg6Apr2019_1b_BFM_BFM-Chairman_MayorBFM Presidenthttps://boisefoodieguild.blog/wp-content/uploads/2019/04/6apr2019_1a_bfm_coc-chairman.jpg6Apr2019_1a_BFM_COC-ChairmanHead of the Boise Chamberhttps://boisefoodieguild.blog/wp-content/uploads/2019/04/6apr2019_1_bfm_mayor-dave-bieter.jpg6Apr2019_1_BFM_Mayor-Dave-Bieter2019-04-06T18:56:14+00:00monthlyhttps://boisefoodieguild.blog/2019/04/05/new-domain-name/2019-04-05T21:23:19+00:00monthlyhttps://boisefoodieguild.blog/2019/03/25/air-fryer-recipes-and-new-location-for-the-bfm/https://boisefoodieguild.blog/wp-content/uploads/2019/03/2019-bfm-new-area.jpg2019 BFM New AreaNew BFM site in 20192019-03-25T19:31:08+00:00monthlyhttps://boisefoodieguild.blog/2019/02/24/1st-annual-idaho-truffle-dinner/https://boisefoodieguild.blog/wp-content/uploads/2019/02/24feb2019_1_captains-shack_potato-eggs-benedict.jpg24Feb2019_1_Captains-Shack_Potato-Eggs-Benedicthttps://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1d_1st-annual-truffle-dinner_truffle-almond-bread-pudding.jpg23Feb2019_1d_1st-Annual-Truffle-Dinner_Truffle-Almond-Bread-Puddinghttps://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1c_1st-annual-truffle-dinner_truffle-infused-sweet-bread_scallop.jpg23Feb2019_1c_1st-Annual-Truffle-Dinner_Truffle-Infused-Sweet-Bread_ScallopTruffle Infused Sweet Breads Sweet Breads with Seared Scallop Foie and Celeriac Puree Celery Gelee Parmesan Truffle Essence Fresh Shaved Bianchetti Truffle and Shimengi Mushroom Petit Herbs 2013 Roghani Vineyards Rieslinghttps://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1a_1st-annual-truffle-dinner_truffle-ravioli.jpg23Feb2019_1a_1st-Annual-Truffle-Dinner_Truffle-Raviolihttps://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1a_1st-annual-truffle-dinner_confite-id-yukon-potato.jpg23Feb2019_1a_1st-Annual-Truffle-Dinner_Confite-ID-Yukon-Potatohttps://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1_1st-annual-truffle-dinner_pan-seared-chix-breast.jpg23Feb2019_1_1st-Annual-Truffle-Dinner_Pan-Seared-Chix-Breasthttps://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1_1st-annual-truffle-dinner_menu.jpg23Feb2019_1_1st-Annual-Truffle-Dinner_MenuThe menu for this event.https://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1_1st-annual-truffle-dinner_dinning-room.jpg23Feb2019_1_1st-Annual-Truffle-Dinner_Dinning-Roomhttps://boisefoodieguild.blog/wp-content/uploads/2019/02/23feb2019_1_1st-annual-truffle-dinner_2014-roghani-vineyards-chardonnay.jpg23Feb2019_1_1st-Annual-Truffle-Dinner_2014-Roghani-Vineyards-Chardonnay2019-02-25T09:32:48+00:00monthlyhttps://boisefoodieguild.blog/2019/02/23/because-inquiring-minds-need-to-know/https://boisefoodieguild.blog/wp-content/uploads/2019/02/shirozake.jpgShirozakeShirozakehttps://boisefoodieguild.blog/wp-content/uploads/2019/02/miso-ginger-marinated-grilled-salmon.jpgmiso-ginger-marinated-grilled-salmonMiso Ginger Marinated Grilled Salmonhttps://boisefoodieguild.blog/wp-content/uploads/2019/02/chirashizuchi.jpgChirashizuchi2019-02-23T19:54:05+00:00monthlyhttps://boisefoodieguild.blog/2019/02/20/air-fryer-and-instant-pot-info/https://boisefoodieguild.blog/wp-content/uploads/2019/02/ben-mims-air-fryer-book.jpgBen Mims Air Fryer Book2019-02-20T19:33:36+00:00monthlyhttps://boisefoodieguild.blog/2019/02/16/celebrating-valentines-week/https://boisefoodieguild.blog/wp-content/uploads/2019/02/16feb2019_1a_captainsshack_robins-vegi-soup_samsung.jpg16Feb2019_1a_CaptainsShack_Robins-Vegi-Soup_SamsungRobin's Vegetable Souphttps://boisefoodieguild.blog/wp-content/uploads/2019/02/9feb2019_1a_captains-shack_sea-scallops_watercress.jpg9Feb2019_1a_Captains-Shack_Sea-Scallops_WatercressScallop and Watercress Salad makes a great dinner.https://boisefoodieguild.blog/wp-content/uploads/2019/02/9feb2019_1_captains-shack_crab-omelet.jpg9Feb2019_1_Captains-Shack_Crab-OmeletOr maybe a Crab Omelet one weekday morning.https://boisefoodieguild.blog/wp-content/uploads/2019/02/8feb2019_1_captains-shack_crab-louie.jpg8Feb2019_1_Captains-Shack_Crab-LouieCrab Louie salad is awesome.https://boisefoodieguild.blog/wp-content/uploads/2019/02/1feb2019_1b_captains-shack_eggs-benedict.jpg1Feb2019_1b_Captains-Shack_Eggs-BenedictEggs Benedict are always liked.https://boisefoodieguild.blog/wp-content/uploads/2019/02/valentines-dinner-menu.jpgValentines Dinner Menuhttps://boisefoodieguild.blog/wp-content/uploads/2019/02/14feb2019_1a_captains-shack-valentines_dessert.jpg14Feb2019_1a_Captains-Shack-Valentines_Desserthttps://boisefoodieguild.blog/wp-content/uploads/2019/02/14feb2019_1a_captains-shack-valentines_crab-stuffed-lobster.jpg14Feb2019_1a_Captains-Shack-Valentines_Crab-Stuffed-Lobsterhttps://boisefoodieguild.blog/wp-content/uploads/2019/02/14feb2019_1_captains-shack-valentines_salad.jpg14Feb2019_1_Captains-Shack-Valentines_SaladCaprese Salad2019-02-16T18:21:56+00:00monthlyhttps://boisefoodieguild.blog/2019/02/08/your-new-favorite-toy/2019-02-08T20:46:59+00:00monthlyhttps://boisefoodieguild.blog/2019/01/29/boise-foodie-blog-update/https://boisefoodieguild.blog/wp-content/uploads/2017/08/captains-shack-wheel-signed.jpgCaptains Shack Wheel Signed2019-01-29T20:43:00+00:00monthlyhttps://boisefoodieguild.blog/2019/01/23/january-re-cap/https://boisefoodieguild.blog/wp-content/uploads/2019/01/23jan2019_1_captains-shack_cuisinart-arf25.jpg23jan2019_1_captains-shack_cuisinart-arf25This is the AirFryer we have. Under $100 online.2019-01-28T19:34:30+00:00monthlyhttps://boisefoodieguild.blog/2019/01/25/a-visit-to-le-coq-dor/https://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1f_cog-dor_robin.jpg25jan2019_1f_cog d'or_robinhttps://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1e_cog-dor_green-salad_straw-dressing.jpg25jan2019_1e_cog d'or_green-salad_straw-dressinghttps://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1d_cog-dor_shiraz.jpg25jan2019_1d_cog d'or_shirazhttps://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1c_cog-dor_medi-chicken_polenta.jpg25jan2019_1c_cog d'or_medi-chicken_polentahttps://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1b_cog-dor_duck_truffle-potatoes.jpg25jan2019_1b_cog d'or_duck_truffle-potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1a_cog-dor_mushroom-soup-superb.jpg25jan2019_1a_cog d'or_mushroom-soup-superbhttps://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1a_cog-dor_french-onion-soup.jpg25jan2019_1a_cog d'or_french-onion-souphttps://boisefoodieguild.blog/wp-content/uploads/2019/01/25jan2019_1_cog-dor_miss-fisher.jpg25jan2019_1_cog d'or_miss-fisher2019-01-26T03:35:04+00:00monthlyhttps://boisefoodieguild.blog/2019/01/07/airfryer-information/https://boisefoodieguild.blog/wp-content/uploads/2019/01/conversion-chart.jpgconversion chartTemperature and Weight Conversionshttps://boisefoodieguild.blog/wp-content/uploads/2019/01/airfryercookingtimes.jpgairfryercookingtimesCooking times for an AirFryerhttps://boisefoodieguild.blog/wp-content/uploads/2019/01/air-fryer-cooking-charts-1-col-606x1024.jpgair-fryer-cooking-charts-1-col-606x1024AirFryer cooking times.https://boisefoodieguild.blog/wp-content/uploads/2019/01/5jan2019_1_captains-shack_fish-taco.jpg5jan2019_1_captains-shack_fish-tacohttps://boisefoodieguild.blog/wp-content/uploads/2019/01/3jan2019_1_captains-shack_coco-shrimp.jpg3jan2019_1_captains-shack_coco shrimphttps://boisefoodieguild.blog/wp-content/uploads/2019/01/2jan2019_1_captains-shack_af-salmon.jpg2jan2019_1_captains-shack_af-salmon2019-01-07T20:53:56+00:00monthlyhttps://boisefoodieguild.blog/2018/12/10/3-horse-ranch-winery-and-bacquets-restaurant-dinner/https://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1f_bacquets-restauran3-horse_quail-parieienne1.jpg9Dec2018_1f_Bacquets-Restauran3-Horse_Quail-ParieienneQuail Parisienne aux Poivre Rose (Pink Peppercorns) pink peppercorns give pepper flavor without the bite. Served with mushroom risotto and a vegetable galette 2014 Eagle Foothills AVA Merlothttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1h_bacquets-restauran3-horse_marsing-pond.jpg9Dec2018_1h_Bacquets-Restauran3-Horse_Marsing-Pond(This photo is at The Pond in Marsing, ID)https://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1g_bacquets-restauran3-horse_tarte-fromage.jpg9Dec2018_1g_Bacquets-Restauran3-Horse_Tarte-Fromagehttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1f_bacquets-restauran3-horse_lamb-rack-sauce-diable.jpg9Dec2018_1f_Bacquets-Restauran3-Horse_Lamb-Rack-Sauce-Diablehttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1e_bacquets-restauran3-horse_fresh-mussels.jpg9Dec2018_1e_Bacquets-Restauran3-Horse_Fresh-Musselshttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1d_bacquwt-restauran3-horse_truffle-asparagus-cream-soup.jpg9Dec2018_1d_Bacquwt'-Restauran3-Horse_Truffle-Asparagus-Cream-Souphttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1c_bacquwt-restauran3-horse_2017-viognier-roussanne.jpg9Dec2018_1c_Bacquwt'-Restauran3-Horse_2017-Viognier-Roussannehttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1c_bacquet-restauran3-horse_2014-merlot.jpg9Dec2018_1c_Bacquet-Restauran3-Horse_2014-Merlothttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1a_bacquwt-restauran3-horse_interior.jpg9Dec2018_1a_Bacquwt'-Restauran3-Horse_Interiorhttps://boisefoodieguild.blog/wp-content/uploads/2018/12/9dec2018_1a_bacquet-restauran3-horse_interior-dining.jpg9Dec2018_1a_Bacquet-Restauran3-Horse_Interior-Dining2018-12-10T21:41:51+00:00monthlyhttps://boisefoodieguild.blog/2018/12/06/chocolate-at-the-mexican-consulate-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2018/12/8dec2018_1_mexican-consolate_chocolate.jpg8Dec2018_1_Mexican-Consolate_Chocolate2018-12-07T04:04:23+00:00monthlyhttps://boisefoodieguild.blog/2018/11/30/richards-and-clearwater-canyon-winery-dinner/https://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1_richards-clearwater-winery_interior.jpg28Nov2018_1_Richards-Clearwater-Winery_Interiorhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1d_richards-clearwater-winery_lamb.jpg28Nov2018_1d_Richards-Clearwater-Winery_Lambhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1c_richards-clearwater-winery_delicata-squash_nikon.jpg28Nov2018_1c_Richards-Clearwater-Winery_Delicata-Squash_Nikonhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1b_richards-clearwater-winery_fried-quail.jpg28Nov2018_1b_Richards-Clearwater-Winery_Fried-Quailhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1a_richards-clearwater-winery_ora-king-salmo0n.jpg28Nov2018_1a_Richards-Clearwater-Winery_Ora-King-Salmo0nhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1_richards-clearwater-winery_mousse.jpg28Nov2018_1_Richards-Clearwater-Winery_Moussehttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1_richards-clearwater-winery_menu.jpg28Nov2018_1_Richards-Clearwater-Winery_Menuhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1_richards-clearwater-winery_dr-coco-umiker-winemaker.jpg28Nov2018_1_Richards-Clearwater-Winery_Dr-Coco-Umiker-WinemakerCoco Umiker, Winemakerhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/28nov2018_1_richards-clearwater-winery_chef-richard-langston.jpg28Nov2018_1_Richards-Clearwater-Winery_Chef-Richard-LangstonChef Richard Langston, Richard's2018-12-04T05:02:44+00:00monthlyhttps://boisefoodieguild.blog/2018/11/20/what-is-tellicherry-pepper-aleppo-pepper/https://boisefoodieguild.blog/wp-content/uploads/2018/11/aleppo-pepper.jpgAleppo PepperAleppo Pepperhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/tellicherry-pepper.jpgTellicherry pepperTellicherry Pepper2018-11-21T04:12:28+00:00monthlyhttps://boisefoodieguild.blog/2018/11/12/brussels-sprouts/https://boisefoodieguild.blog/wp-content/uploads/2018/11/12nov2018_1a_captains-shack_brussel-sprouts_balsamic-vinegar_adjusted.jpg12Nov2018_1a_Captains-Shack_Brussel-Sprouts_Balsamic-Vinegar_Adjusted2018-11-12T22:28:40+00:00monthlyhttps://boisefoodieguild.blog/2018/11/11/farm-to-table-feast/https://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018i_farm2table_roasted-pork.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018j_farm2table_tri-icecream.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018_1d_farm2table_smoked-trout_potato_salad.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018_1e_farm2table_beef-tongue-carpaccio.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018_1f_farm2table_roasted-winter-squash.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov20181gf_farm2table_reflections.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov20181h_farm2table_intermezzo_pump-pie-sorbet.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018_1b_farm2table_interior.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018_1a_farm2table_sunset_detail.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/10nov2018_1_farm2table_menu.jpg2018-11-11T19:54:42+00:00monthlyhttps://boisefoodieguild.blog/2018/11/04/great-dinner-at-richards-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1h_richards_idaho-trout.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1h_richards_grill-sirloin-goulotte.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1i_richards_goatcheesepanna-cotta.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1i_richards_apple-crostata.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1_richards_special-menu.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1b_richards_robin-and-david.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1c_richards_crostini-butternutsquasspuree.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1e_richards_tomatobasil-soup.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1d_richards_roasted-beet-salad.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/11/3nov2018_1f_richards_risotto-chix-apple-hazelnuts.jpg2018-11-04T21:16:49+00:00monthlyhttps://boisefoodieguild.blog/2018/11/02/new-to-us-bistros/https://boisefoodieguild.blog/wp-content/uploads/2018/11/gs-bistro-map.jpgGS Bistro Maphttps://boisefoodieguild.blog/wp-content/uploads/2018/11/1nov2018_3a_new-bistros_cafe-lucianos_inside.jpg1Nov2018_3a_New-Bistros_Cafe-Lucianos_Insidehttps://boisefoodieguild.blog/wp-content/uploads/2018/11/1nov2018_3_new-bistros_cafe-lucianos_sign.jpg1Nov2018_3_New-Bistros_Cafe-Lucianos_Signhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/1nov2018_2b_new-bistros_push-pour_front-counter.jpg1Nov2018_2b_New-Bistros_Push-&-Pour_Front-CounterHappy and very pleasant servers.https://boisefoodieguild.blog/wp-content/uploads/2018/11/1nov2018_2a_new-bistros_push-pour_menu-board.jpg1Nov2018_2a_New-Bistros_Push-&-Pour_Menu-Boardhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/1nov2018_2a_new-bistros_push-pour_daily-menu.jpg1Nov2018_2a_New-Bistros_Push-&-Pour_Daily-Menuhttps://boisefoodieguild.blog/wp-content/uploads/2018/11/1nov2018_2_new-bistros_push-pour_front.jpg1Nov2018_2_New-Bistros_Push-&-Pour_FrontPush & Pour frontage2018-11-02T13:01:00+00:00monthlyhttps://boisefoodieguild.blog/2018/10/19/what-is-this-thing-called-borscht/https://boisefoodieguild.blog/wp-content/uploads/2018/10/borscht.jpgBorschthttps://boisefoodieguild.blog/wp-content/uploads/2018/10/traditional-russian-ukrainian-borscht-soup.jpgtraditional-russian-ukrainian-borscht-soup2018-10-19T21:51:51+00:00monthlyhttps://boisefoodieguild.blog/2018/10/18/cloud-9-brewery-pub/https://boisefoodieguild.blog/wp-content/uploads/2018/10/18oct2018_1bh_cloud-9-nano-brewery-pub_pub-burger.jpg18Oct2018_1bh_Cloud-9-Nano-Brewery-Pub_Pub-Burgerhttps://boisefoodieguild.blog/wp-content/uploads/2018/10/18oct2018_1bh_cloud-9-nano-brewery-pub_cloud9_cheese-steak-open.jpg18Oct2018_1bh_Cloud-9-Nano-Brewery-Pub_Cloud9_Cheese-Steak-Openhttps://boisefoodieguild.blog/wp-content/uploads/2018/10/18oct2018_1bh_cloud-9-nano-brewery-pub_cloud9_cheese-steak.jpg18Oct2018_1bh_Cloud-9-Nano-Brewery-Pub_Cloud9_Cheese-Steakhttps://boisefoodieguild.blog/wp-content/uploads/2018/10/18oct2018_1a_cloud-9-nano-brewery-pub_2-beers.jpg18Oct2018_1a_Cloud-9-Nano-Brewery-Pub_2-Beershttps://boisefoodieguild.blog/wp-content/uploads/2018/10/18oct2018_1_cloud-9-nano-brewery-pub_berrs.jpg18Oct2018_1_Cloud-9-Nano-Brewery-Pub_Berrs2018-12-03T07:42:14+00:00monthlyhttps://boisefoodieguild.blog/2018/10/10/instant-pot-ideas/https://boisefoodieguild.blog/wp-content/uploads/2018/10/pressure-cooker-times.jpgPressure Cooker Timeshttps://boisefoodieguild.blog/wp-content/uploads/2018/10/instant-pot.jpgInstant Pot2018-10-10T22:22:25+00:00monthlyhttps://boisefoodieguild.blog/2018/09/24/having-fun-with-popovers/https://boisefoodieguild.blog/wp-content/uploads/2018/09/sugar-popovers.jpgSugar Popovers(David Libowitz)https://boisefoodieguild.blog/wp-content/uploads/2018/09/15sep2018_2b_robins-bday-weekend_scramble-popover.jpg15Sep2018_2b_Robins-BDay-Weekend_Scramble-PopoverPopovers with Scrambled Eggs and Fresh 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mixhttps://boisefoodieguild.blog/wp-content/uploads/2018/09/curry-spices-graphic.jpgcurry spices graphicIndian spices2018-09-17T03:19:41+00:00monthlyhttps://boisefoodieguild.blog/2018/09/09/great-shellfish-boil/https://boisefoodieguild.blog/wp-content/uploads/2018/09/9sept2018_1_captains-shack_salmon-mashed-potatoes-beans-melon.jpg9Sept2018_1_Captains-Shack_Salmon-Mashed-Potatoes-Beans-MelonBaked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melonhttps://boisefoodieguild.blog/wp-content/uploads/2018/09/8sept2018_1b_captains-shack_scallopsandpeas-garlic-pasta.jpg8Sept2018_1b_Captains-Shack_ScallopsAndPeas-Garlic-PastaBraised Scallops with Garlic Pasta and Peas.https://boisefoodieguild.blog/wp-content/uploads/2018/09/8sept2018_1a_captains-shack_shellfish-boil-plated.jpg8Sept2018_1a_Captains-Shack_Shellfish-Boil-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2018/09/8sept2018_1_captains-shack_shellfish-boil.jpg8Sept2018_1_Captains-Shack_Shellfish-BoilMaking the cheese cloth packages.2018-09-10T04:24:11+00:00monthlyhttps://boisefoodieguild.blog/2018/08/20/winter-is-coming-time-for-jagerschnitzel/https://boisefoodieguild.blog/wp-content/uploads/2018/08/jagerschnitzel.jpgJagerschnitzel2018-08-23T02:48:50+00:00monthlyhttps://boisefoodieguild.blog/2018/08/08/types-of-french-breads/https://boisefoodieguild.blog/wp-content/uploads/2018/08/5june2018_1_captains-shack_chix-devine.jpg5June2018_1_Captains-Shack_Chix-Devinehttps://boisefoodieguild.blog/wp-content/uploads/2018/08/3june2018_1_captains-shack_shrimp-with-pasta.jpg3June2018_1_Captains-Shack_Shrimp-With-PastaShrimp with Pastahttps://boisefoodieguild.blog/wp-content/uploads/2018/08/2aug2018_1_captains-shack_zucchini-beet-brownbutter-pasta.jpg2Aug2018_1_Captains-Shack_Zucchini-Beet-BrownButter-Pastahttps://boisefoodieguild.blog/wp-content/uploads/2018/08/31july2018_1_captains-shack_spaghetti-carbonara.jpg31July2018_1_Captains-Shack_Spaghetti-CarbonaraSpaghetti 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JPG2018-07-27T23:06:58+00:00monthlyhttps://boisefoodieguild.blog/boise-restaurant-guide-52-restaurant-choices-updated-july-2018/https://boisefoodieguild.blog/wp-content/uploads/2015/01/yen-ching_logo.jpgYen-Ching_Logohttps://boisefoodieguild.blog/wp-content/uploads/2015/01/olive-garden_logo_jpeg.jpgOlive-Garden_Logo_Jpeghttps://boisefoodieguild.blog/wp-content/uploads/2015/01/golden-corral_logo.jpgGolden-Corral_Logohttps://boisefoodieguild.blog/wp-content/uploads/2015/01/city-buffet_logo_jpeg.jpgCity-Buffet_Logo_Jpeghttps://boisefoodieguild.blog/wp-content/uploads/2015/01/the-original-pancake-house_logo.jpgThe-Original-Pancake-House_Logohttps://boisefoodieguild.blog/wp-content/uploads/2015/01/eggfactory_logo_jpeg.jpgEggfactory_logo_jpeghttps://boisefoodieguild.blog/wp-content/uploads/2015/01/smoky-mtn-pizza_logo.jpgSmoky-Mtn-Pizza_Logohttps://boisefoodieguild.blog/wp-content/uploads/2015/01/chapala-logo.jpgChapala-Logohttps://boisefoodieguild.blog/wp-content/uploads/2015/01/big-juds_logo.jpgBig-Juds_Logohttps://boisefoodieguild.blog/wp-content/uploads/2015/01/basque-hotel_logo.jpgBasque-Hotel_Logo2018-07-09T18:04:17+00:00weekly0.6https://boisefoodieguild.blog/2018/06/11/buffalo-roast-for-friends-and-dinner/https://boisefoodieguild.blog/wp-content/uploads/2018/06/31may2018_1_captains-shack_basic-hollandaise-sauce.jpg31May2018_1_Captains-Shack_Basic-Hollandaise-SauceEggs Benedicthttps://boisefoodieguild.blog/wp-content/uploads/2018/06/10june2018_1c_captains-shack_krista_dinner.jpg10June2018_1c_Captains-Shack_Krista_Dinnerhttps://boisefoodieguild.blog/wp-content/uploads/2018/06/10june2018_1a_captains-shack_kriste_roasted-beet-salad.jpg10June2018_1a_Captains-Shack_Kriste_Roasted-Beet-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2018/06/10june2018_1_captains-shack_kriste_-buffalo-vegetables.jpg10June2018_1_Captains-Shack_Kriste_-Buffalo-VegetablesBuffalo and Gardeen Potted Vegetables2018-06-11T17:51:07+00:00monthlyhttps://boisefoodieguild.blog/2018/05/21/ed-wilsey-a-superb-friend/https://boisefoodieguild.blog/wp-content/uploads/2018/05/ed-wilsey.jpgEd WilseyIn Remembrance of Ed Wilsey2018-05-21T22:24:25+00:00monthlyhttps://boisefoodieguild.blog/2018/05/15/its-that-time-of-year/https://boisefoodieguild.blog/wp-content/uploads/2018/05/edible-flowers.jpgedible flowers2018-05-15T18:37:51+00:00monthlyhttps://boisefoodieguild.blog/2018/05/13/congratulations-anna/https://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_j_annas-grad-party_chris-friend.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_1h_annas-grad-party_chris-friend.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_1i_annas-grad-party_chris-friend.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_k_annas-grad-party_chris-anna-friend.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_l_annas-grad-party_chris-anna-friend.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_1a_annas-grad-party_potato-salad.jpgEdible Pansy in a Potato Saladhttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_1d_annas-grad-party_plated.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_1e_annas-grad-party_anna-and-friend.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_1f_annas-grad-party_chris-trampoline.jpghttps://boisefoodieguild.blog/wp-content/uploads/2018/05/12may2018_1g_annas-grad-party_chris-trampoline.jpg2018-05-13T19:55:02+00:00monthlyhttps://boisefoodieguild.blog/2018/04/14/yea-the-bfm-is-open/https://boisefoodieguild.blog/wp-content/uploads/2018/04/14april2018_1c_captains-shack_bfm.jpg14April2018_1c_Captains-Shack_BFMhttps://boisefoodieguild.blog/wp-content/uploads/2018/04/14april2018_1b_captains-shack_lions-mane-omelet.jpg14April2018_1b_Captains-Shack_Lions-Mane-Omelethttps://boisefoodieguild.blog/wp-content/uploads/2018/04/14april2018_1a_captains-shack_lions-mane-mush.jpg14April2018_1a_Captains-Shack_Lions-Mane-MushLion's Mane Mushroom and Garlichttps://boisefoodieguild.blog/wp-content/uploads/2018/04/14april2018_1_captains-shack_saute-lions-mane-mush.jpg14April2018_1_Captains-Shack_Saute-Lions-Mane-Mushhttps://boisefoodieguild.blog/wp-content/uploads/2018/04/13feb2018_1_captains-shack-breakfast_lemon-pancakes.jpg13Feb2018_1_Captains-Shack-Breakfast_Lemon-Pancakeshttps://boisefoodieguild.blog/wp-content/uploads/2018/04/12april2018_1_captains-shack_crab-cakes.jpg12April2018_1_Captains-Shack_Crab-CakesCrab cakes in egg rings and getting ready to cool down. The cooling is important!https://boisefoodieguild.blog/wp-content/uploads/2018/04/10april2018_1_captains-shack_avocado-egg_polenta.jpg10April2018_1_Captains-Shack_Avocado-Egg_Polenta2018-04-14T19:40:22+00:00monthlyhttps://boisefoodieguild.blog/2018/03/31/awesome-visit-to-parma-ridge-winery-and-bistro/https://boisefoodieguild.blog/wp-content/uploads/2018/03/30mar2018_1_parna-ridge-bistro_clam-chowder.jpg30Mar2018_1_Parna-Ridge-Bistro_Clam-ChowderSuperb "Northwest Clam Chowder"https://boisefoodieguild.blog/wp-content/uploads/2018/03/30mar2018_1c_parna-ridge-bistro_pork-slidders_marnie.jpg30Mar2018_1c_Parna-Ridge-Bistro_Pork-Slidders_MarniePork Sliders with Rosemary Frieshttps://boisefoodieguild.blog/wp-content/uploads/2018/03/30mar2018_1b_parna-ridge-bistro_storms-salmon_marnie.jpg30Mar2018_1b_Parna-Ridge-Bistro_Storms-Salmon_MarnieStorm's Salmonhttps://boisefoodieguild.blog/wp-content/uploads/2018/03/1apr2018_1a_bbday-easter_brian-keyboard.jpg1Apr2018_1a_BBDay-Easter_Brian-Keyboardhttps://boisefoodieguild.blog/wp-content/uploads/2018/03/30mar2018_1a_parna-ridge-bistro_rib-eye.jpg30Mar2018_1a_Parna-Ridge-Bistro_Rib-Eyehttps://boisefoodieguild.blog/wp-content/uploads/2018/03/30mar2018_1_parna-ridge-bistro_mushroom-soup.jpg30Mar2018_1_Parna-Ridge-Bistro_Mushroom-SoupAn awesome Mushroom Soup2018-03-31T17:55:30+00:00monthlyhttps://boisefoodieguild.blog/2018/03/24/good-visit-to-deja-brew-in-meridian-id/https://boisefoodieguild.blog/wp-content/uploads/2018/03/23mar2018_1e_dejabrew_eggs-benedict_potatoes.jpg23Mar2018_1e_DejaBrew_Eggs-Benedict_Potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2018/03/23mar2018_1d_dejabrew_cobb-salad.jpg23Mar2018_1d_DejaBrew_Cobb-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2018/03/23mar2018_1c_dejabrew_virginia-dare_pinot-noir.jpg23Mar2018_1c_DejaBrew_Virginia-Dare_Pinot-Noirhttps://boisefoodieguild.blog/wp-content/uploads/2018/03/23mar2018_1a_dejabrew_interior.jpg23Mar2018_1a_DejaBrew_Interiorhttps://boisefoodieguild.blog/wp-content/uploads/2018/03/23mar2018_1_dejabrew_logo.jpg23Mar2018_1_DejaBrew_LogoTheir logo on the street side windows.2018-03-24T18:05:12+00:00monthlyhttps://boisefoodieguild.blog/2018/03/19/updating-the-recipe-file/2018-03-19T21:29:05+00:00monthlyhttps://boisefoodieguild.blog/2010/03/20/history-of-the-reuben-sandwich/https://boisefoodieguild.blog/wp-content/uploads/2010/03/ricks_press_room_4_reuben1.jpgHistory of the Reuben Sandwichhttps://boisefoodieguild.blog/wp-content/uploads/2010/03/ricks_press_room_4_reuben.jpgHistory of the Reuben Sandwich2018-03-14T21:50:59+00:00monthlyhttps://boisefoodieguild.blog/2018/03/11/fake-tomatoes-really/https://boisefoodieguild.blog/wp-content/uploads/2018/03/san-marzano-tomatoes.jpgSan Marzano Tomatoes2018-03-11T19:59:14+00:00monthlyhttps://boisefoodieguild.blog/2018/02/12/valentines-dinner-at-parma-ridge-winery-bistro/https://boisefoodieguild.blog/wp-content/uploads/2018/02/11feb2018_1e_sweetheart-dinner-pr_tiramisu-trifle_better.jpg11Feb2018_1e_Sweetheart-Dinner-PR_Tiramisu-Trifle_Betterhttps://boisefoodieguild.blog/wp-content/uploads/2018/02/11feb2018_1d_sweetheart-dinner-pr_filet-au-poivre_better.jpg11Feb2018_1d_Sweetheart-Dinner-PR_Filet-au-Poivre_Betterhttps://boisefoodieguild.blog/wp-content/uploads/2018/02/11feb2018_1c_sweetheart-dinner-pr_pork-belly_better.jpg11Feb2018_1c_Sweetheart-Dinner-PR_Pork-Belly_Betterhttps://boisefoodieguild.blog/wp-content/uploads/2018/02/11feb2018_1b_sweetheart-dinner-pr_saffron-risotto-lobste-betterr.jpg11Feb2018_1b_Sweetheart-Dinner-PR_Saffron-Risotto-Lobste-Betterrhttps://boisefoodieguild.blog/wp-content/uploads/2018/02/11feb2018_1a_sweetheart-dinner-pr_butter.jpg11Feb2018_1a_Sweetheart-Dinner-PR_ButterLet's start with the way the butter, for bread, was presented. Beautiful.2018-02-13T04:01:09+00:00monthlyhttps://boisefoodieguild.blog/2018/02/09/weekly-news-from-bfm/https://boisefoodieguild.blog/wp-content/uploads/2018/02/seed-of-the-week-onion.jpgSeed Of The Week OnionRossa di Milano Onionhttps://boisefoodieguild.blog/wp-content/uploads/2018/02/4-rivers.jpg4 RiversRossa di Milano Onion2018-02-09T22:29:12+00:00monthlyhttps://boisefoodieguild.blog/2018/02/02/boise-farmers-market-is-coming-soon/https://boisefoodieguild.blog/wp-content/uploads/2018/02/2feb2018_1d_bfm_funky-taco-owners.jpg2Feb2018_1d_BFM_Funky-Taco-Ownershttps://boisefoodieguild.blog/wp-content/uploads/2018/02/2feb2018_1c_bfm_funky-taco-plate.jpg2Feb2018_1c_BFM_Funky-Taco-PlateFunky Tacohttps://boisefoodieguild.blog/wp-content/uploads/2018/02/2feb2018_1b_bfm_funky-taco.jpg2Feb2018_1b_BFM_Funky-Tacohttps://boisefoodieguild.blog/wp-content/uploads/2018/02/2feb2018_1a_bfm_wrinkle-crinkle-crumpled-cress.jpg2Feb2018_1a_BFM_Wrinkle-Crinkle-Crumpled-CressWrikle Crumble Cresshttps://boisefoodieguild.blog/wp-content/uploads/2018/02/2feb2018_1_bfm_true-roots.jpg2Feb2018_1_BFM_True-Rootshttps://boisefoodieguild.blog/wp-content/uploads/2018/02/2018-bfm-logo.jpg2018-BFM-Logo2018-02-02T22:58:09+00:00monthlyhttps://boisefoodieguild.blog/2018/01/30/marsala-sauce-vs-madeira-sauce-2/2018-01-30T23:42:24+00:00monthlyhttps://boisefoodieguild.blog/2018/01/29/like-honey-try-tupelo-honey/https://boisefoodieguild.blog/wp-content/uploads/2018/01/tupelo-honey.jpgTupelo HoneyTupelo Honeyhttps://boisefoodieguild.blog/wp-content/uploads/2018/01/water-tupelo-habitat.jpgWater Tupelo habitathttps://boisefoodieguild.blog/wp-content/uploads/2018/01/water-tupelo-nyssa-acquatica.jpgWater Tupelo (Nyssa acquatica)https://boisefoodieguild.blog/wp-content/uploads/2018/01/florida-location.jpgFlorida location2018-01-29T19:49:53+00:00monthlyhttps://boisefoodieguild.blog/2018/01/24/whats-the-difference-between-stock-and-broth/https://boisefoodieguild.blog/wp-content/uploads/2018/01/24jan2018_1_captains-shack-stock_bone-ginger-turmeric-salt-pep1.jpg24Jan2018_1_Captains-Shack-Stock_Bone-Ginger-Turmeric-Salt-PepRoasted Beef Bone Stock with fresh grated Tumeric and Ginger, sea salt and fresh ground pepper.pepper2018-01-24T22:59:40+00:00monthlyhttps://boisefoodieguild.blog/2018/01/08/robert-burns-night-coming-up/https://boisefoodieguild.blog/wp-content/uploads/2018/01/robert-burns-country.jpgrobert burns countryhttps://boisefoodieguild.blog/wp-content/uploads/2018/01/robert-burns-house.jpgRobert Burns House2018-01-09T16:13:37+00:00monthlyhttps://boisefoodieguild.blog/2018/01/08/mac-and-cheese-festival-in-coeur-dalene/2018-01-08T15:48:09+00:00monthlyhttps://boisefoodieguild.blog/2017/12/09/ecuadorian-humitas/https://boisefoodieguild.blog/wp-content/uploads/2017/12/ecuador-rene-bonnie.jpgEcuador-Rene-BonnieBonnie and René Zambradohttps://boisefoodieguild.blog/wp-content/uploads/2017/12/ecuador-rene.jpgEcuador-ReneRene enjoys some humitashttps://boisefoodieguild.blog/wp-content/uploads/2017/12/ecuador-humitas-plated.jpgEcuador-Humitas-PlatedHumatashttps://boisefoodieguild.blog/wp-content/uploads/2017/12/ecuador-humitas-kitchen.jpgEcuador-Humitas-KitchenHumitas in the kitchen2017-12-10T06:54:43+00:00monthlyhttps://boisefoodieguild.blog/2017/11/30/whats-this-cougar-gold-cheese/https://boisefoodieguild.blog/wp-content/uploads/2017/11/cougar-gold-tin.jpgCougar Gold Tin2017-11-30T19:29:28+00:00monthlyhttps://boisefoodieguild.blog/2017/11/27/thanksgiving-2017/https://boisefoodieguild.blog/wp-content/uploads/2017/11/22nov2017_1_captains-shack-tg_robins-cranberry1.jpg22Nov2017_1_Captains-Shack-TG_Robins-CranberryRobin's Orange Cranberry. (The recipe is on this site.)https://boisefoodieguild.blog/wp-content/uploads/2017/11/21nov2017_1a_captains-shack-tg_turkey-in-brine1.jpg21Nov2017_1a_Captains-Shack-TG_Turkey-In-BrineThe turkey is brining.https://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2h_tgiving-day_emmets-pecan-pie.jpg23Nov2017_2h_TGiving-Day_Emmets-Pecan-Piehttps://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2g_tgiving-day_marnies-port-poached-pear.jpg23Nov2017_2g_TGiving-Day_Marnies-Port-Poached-Pearhttps://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2f_tgiving-day_dinner-plated.jpg23Nov2017_2f_TGiving-Day_Dinner-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2e_tgiving-day_lizard-butte.jpg23Nov2017_2e_TGiving-Day_Lizard-ButteLizard Butte from Marnie's front porch.https://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2d_tgiving-day_robin-on-porch.jpg23Nov2017_2d_TGiving-Day_Robin-On-Porchhttps://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2c_tgiving-day_marnie-eric-chris-lola.jpg23Nov2017_2c_TGiving-Day_Marnie-Eric-Chris-Lolahttps://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2b_tgiving-day_marnie-eric.jpg23Nov2017_2b_TGiving-Day_Marnie-Erichttps://boisefoodieguild.blog/wp-content/uploads/2017/11/23nov2017_2a_tgiving-day_brined-turkey.jpg23Nov2017_2a_TGiving-Day_Brined-Turkey2017-11-27T22:09:31+00:00monthlyhttps://boisefoodieguild.blog/2017/11/18/some-thanksgiving-suggestions/https://boisefoodieguild.blog/wp-content/uploads/2017/11/19nov2017_1a_captainsshack-breakfast_huevos-ranchero.jpg19Nov2017_1a_Captains=Shack-Breakfast_Huevos RancheroHuevos Rancherahttps://boisefoodieguild.blog/wp-content/uploads/2017/11/19nov2017_1_captainsshack-breakfast_huevos-ranchero_good.jpg19Nov2017_1_Captains=Shack-Breakfast_Huevos Ranchero_GoodHuevos Rancheroshttps://boisefoodieguild.blog/wp-content/uploads/2017/11/huevos-rancheros.jpghuevos-rancheroshttps://boisefoodieguild.blog/wp-content/uploads/2017/11/salsa-rancheroa.jpgSalsa Rancheroahttps://boisefoodieguild.blog/wp-content/uploads/2017/11/mashed-potatoes-crockpot.jpgMashed Potatoes CrockPot2017-11-19T17:40:46+00:00monthlyhttps://boisefoodieguild.blog/2017/11/10/two-good-meals-we-made-idaho-trout-and-eggs-benedict/https://boisefoodieguild.blog/wp-content/uploads/2017/11/10nov2017_1a_captains-shack-breakfast_klondike-waffle-benedict.jpg10Nov2017_1a_Captains-Shack-Breakfast_Klondike-Waffle-BenedictKlondike Waffles Benedict with Turkey and FResh FRuit.https://boisefoodieguild.blog/wp-content/uploads/2017/11/10nov-2017_1_captains-shack-dinner_trout-papillote.jpg10Nov-2017_1_Captains-Shack-Dinner_Trout-PapilloteIdaho Trout en Papillote with Mashed Potatoes and Candy Carrots.2017-11-11T15:18:27+00:00monthlyhttps://boisefoodieguild.blog/2017/11/10/tvws-goes-to-argentina/https://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1f_tvws-argentina_baked-polenta.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1g_tvws-argentina_marinated-flank-steak.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1h_tvws-argentina_cinnamon-crepe.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1a_tvws-argentina_56-crowd.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1b_tvws-argentina_56-crowd.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1c_tvws-argentina_appetizers.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1c_tvws-argentina_appetizers-plated.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1d_tvws-argentina_salad_better.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/8nov2017_1e_tvws-argentina_creamed-spinach.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/11/tvws-logo-color.jpg2017-11-10T16:44:54+00:00monthlyhttps://boisefoodieguild.blog/2017/10/27/interesting-meals-to-contemplate/https://boisefoodieguild.blog/wp-content/uploads/2017/10/27oct2017_1_captains-shck-dinner_lobster-ravioli.jpg27Oct2017_1_Captains-Shck-Dinner_Lobster-Raviolihttps://boisefoodieguild.blog/wp-content/uploads/2017/10/aug_1b_captains-shack_salmon-yakitori.jpgAug_1b_Captains-Shack_Salmon-Yakitorihttps://boisefoodieguild.blog/wp-content/uploads/2017/10/aug_1_captains-shack_curry-chix-salad.jpgAug_1_Captains-Shack_Curry-Chix-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2017/10/24oct2017_1_captains-shack-dinner_shrimp-scallops.jpg24Oct2017_1_Captains-Shack-Dinner_Shrimp-Scallopshttps://boisefoodieguild.blog/wp-content/uploads/2017/10/22oct2017_1b_captains-shack-dinner_sturgeon.jpg22Oct2017_1b_Captains-Shack-Dinner_Sturgeonhttps://boisefoodieguild.blog/wp-content/uploads/2017/10/20sept2017_1_captains-shack-breakfast_poached-eggs_potatoes.jpg20Sept2017_1_Captains-Shack-Breakfast_Poached-Eggs_PotatoesPoached Eggs and Potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2017/10/20oct2017_2_captains-shack-dinner_sushi-joy_playboy-sushi.jpg20Oct2017_2_Captains-Shack-Dinner_Sushi-Joy_Playboy-Sushihttps://boisefoodieguild.blog/wp-content/uploads/2017/10/20oct2017_1_alias-breakfast_manhattan-morning.jpg20Oct2017_1_Alias-Breakfast_Manhattan-Morninghttps://boisefoodieguild.blog/wp-content/uploads/2017/10/15july2017_1b_captains-shack_huevos-con-salsa.jpg15July2017_1b_Captains-Shack_Huevos-con-Salsahttps://boisefoodieguild.blog/wp-content/uploads/2017/10/14sept2017_1_captains-shack-breakfast_strawberry-waffle.jpg14Sept2017_1_Captains-Shack-Breakfast_Strawberry-Waffle2017-11-10T23:27:51+00:00monthlyhttps://boisefoodieguild.blog/2017/09/16/boise-farmers-market-2/https://boisefoodieguild.blog/wp-content/uploads/2017/09/dees-rum-kax.jpgDee's Rum Kaxhttps://boisefoodieguild.blog/wp-content/uploads/2017/09/16sept2017_1b_bfm_dees-rum-cake_our-loaf.jpg16Sept2017_1b_BFM_Dees-Rum-Cake_Our-Loafhttps://boisefoodieguild.blog/wp-content/uploads/2017/09/16sept2017_1_bfm_dees-rum-cake.jpg16Sept2017_1_BFM_Dees-Rum-CakeRice Krispie Bars and Rum Cake2017-09-23T23:48:01+00:00monthlyhttps://boisefoodieguild.blog/2017/09/18/robins-birthday-dinner-at-alavita-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1d_robin-bday-altivita_marnie.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1e_robin-bday-altivita_house-salad.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1g_robin-bday-altivita_rack-of-lamb.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1f_robin-bday-altivita_pappardelle.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1h_robin-bday-altivita_angel-hair.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1i_robin-bday-altivita_wines-prosecco.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1i_robin-bday-altivita_wines-neyers-zin.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/robin-1961.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1a_robin-bday-altivita_robin.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/09/17sept2017_1_robin-bday-altivita_marnie-eric.jpg2017-09-18T18:10:28+00:00monthlyhttps://boisefoodieguild.blog/2017/08/07/two-new-sources-in-sidebar/https://boisefoodieguild.blog/wp-content/uploads/2017/08/mft-sauces-logo.jpgMFT Sauces Logohttps://boisefoodieguild.blog/wp-content/uploads/2017/08/chef-jake_crispeats.jpgChef-Jake_Crispeats2017-08-12T17:36:16+00:00monthlyhttps://boisefoodieguild.blog/2017/08/10/paddles-up-boise/https://boisefoodieguild.blog/wp-content/uploads/2017/08/10aug2017_1b_paddlesup_logo.jpg10Aug2017_1b_PaddlesUp_Logohttps://boisefoodieguild.blog/wp-content/uploads/2017/08/10aug2017_1a_paddlesup_bogus-bowl.jpg10Aug2017_1a_PaddlesUp_Bogus-BowlLcky Peak Bowlhttps://boisefoodieguild.blog/wp-content/uploads/2017/08/10aug2017_1_paddlesup_store.jpg10Aug2017_1_PaddlesUp_Store2017-08-10T21:19:28+00:00monthlyhttps://boisefoodieguild.blog/2017/08/06/some-good-summertime-meals-at-the-captains-shack/https://boisefoodieguild.blog/wp-content/uploads/2017/08/captains-shack-pipe-signed.jpgCaptains Shack Pipe Signedhttps://boisefoodieguild.blog/wp-content/uploads/2017/08/aug_1b_captains-shack_salmon-yakitori.jpgAug_1b_Captains-Shack_Salmon-Yakitorihttps://boisefoodieguild.blog/wp-content/uploads/2017/08/aug_1a_captains-shack_sauces.jpgAug_1a_Captains-Shack_Sauceshttps://boisefoodieguild.blog/wp-content/uploads/2017/08/aug_1_captains-shack_curry-chix-salad.jpgAug_1_Captains-Shack_Curry-Chix-SaladCurry Chicken Salad Avocado Heirloom Tomato Slices Acme Toasted Sourdoughhttps://boisefoodieguild.blog/wp-content/uploads/2017/08/juy2017_2_captains-shack-meals_1b_dinner-trout-nage_served.jpgJuy2017_2_Captains-Shack-Meals_1b_Dinner-Trout-Nage_ServedTrout Nagehttps://boisefoodieguild.blog/wp-content/uploads/2017/08/july2017_1a_captains-shack-meals_eggs-florentine_toast-tomato-bacon.jpgJuly2017_1a_Captains-Shack-Meals_Eggs-Florentine_Toast-Tomato-Baconhttps://boisefoodieguild.blog/wp-content/uploads/2017/08/26july2017_1c_captains-shack_zucchini-calette_baking-complete.jpg26July2017_1c_Captains-Shack_Zucchini-Calette_Baking-Completehttps://boisefoodieguild.blog/wp-content/uploads/2017/08/22july2017_1_captains-shack_crab-stuffed-zucchini-blossoms.jpg22July2017_1_Captains-Shack_Crab Stuffed Zucchini Blossomshttps://boisefoodieguild.blog/wp-content/uploads/2017/08/17july2017_1a_captains-shack_chix-yakitori_plated.jpg17July2017_1a_Captains-Shack_Chix-Yakitori_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2017/08/15july2017_1b_captains-shack_huevos-con-salsa.jpg15July2017_1b_Captains-Shack_Huevos-con-Salsa2017-08-07T18:43:55+00:00monthlyhttps://boisefoodieguild.blog/2017/07/15/awesome-34th-anniversary/https://boisefoodieguild.blog/wp-content/uploads/2017/07/15july2017_1b_captains-shack_huevos-con-salsa.jpg15July2017_1b_Captains-Shack_Huevos-con-Salsahttps://boisefoodieguild.blog/wp-content/uploads/2017/07/15july2017_1a_captains-shack_huevos-con-salsa.jpg15July2017_1a_Captains-Shack_Huevos-con-Salsahttps://boisefoodieguild.blog/wp-content/uploads/2017/07/15july2017_1_captains-shack_mango-salsa.jpg15July2017_1_Captains-Shack_Mango-SalsaMango Salsa Fruity and sweet with a moderately spicy component. Great with seafood.https://boisefoodieguild.blog/wp-content/uploads/2017/07/14july2017_1b_parma-ridge_34th-anniversaer-ribeye.jpg14July2017_1b_Parma-Ridge_34th-Anniversaer-RibEyehttps://boisefoodieguild.blog/wp-content/uploads/2017/07/14july2017_1a_parma-ridge_34th-anniversaery-photo.jpg14July2017_1a_Parma-Ridge_34th-Anniversaery-PhotoThe Love of My Life and 34 wonderful years!https://boisefoodieguild.blog/wp-content/uploads/2017/07/14july2017_1_parma-ridge_new-sign.jpg14July2017_1_Parma-Ridge_New-Sign2017-07-15T20:18:11+00:00monthlyhttps://boisefoodieguild.blog/2017/07/02/wonderful-june-plates/https://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1g_captains-shack-meals_scramble_scrapple_fruit.jpg30June2017_1g_Captains-Shack-Meals_Scramble_Scrapple_Fruithttps://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1f_captains-shack-meals_goat-kabob_grilled-peach.jpg30June2017_1f_Captains-Shack-Meals_Goat-Kabob_Grilled-Peachhttps://boisefoodieguild.blog/wp-content/uploads/2017/07/juy2017_1_captains-shack-meals_fruit-waffly.jpgJuy2017_1_Captains-Shack-Meals_Fruit-Wafflyhttps://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1e_captains-shack-meals_id-sea-bass_jasamine-rice_snap-peas.jpg30June2017_1e_Captains-Shack-Meals_ID-Sea-Bass_Jasamine-Rice_Snap-Peashttps://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1d_captains-shack-meals_id-shrimp-braised-noodles-carrotandbeet-threads.jpg30June2017_1d_Captains-Shack-Meals_ID-Shrimp-Braised-Noodles-CarrotandBeet-Threadshttps://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1c_captains-shack-meals_egg-in-hole-veggies.jpg30June2017_1c_Captains-Shack-Meals_Egg-In-Hole-Veggieshttps://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1b_captains-shack-meals_our-herbs-de-provence-log.jpg30June2017_1b_Captains-Shack-Meals_Our-Herbs-de-Provence-Loghttps://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1b_captains-shack-meals_our-herbs-de-provence-butter-copy.jpg30June2017_1b_Captains-Shack-Meals_Our-Herbs-de-Provence-Butter - CopyPlace the butter/herb mixture on saran (plastic) wrap.https://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1b_captains-shack-meals_our-herbs-de-provence-copy.jpg30June2017_1b_Captains-Shack-Meals_Our-Herbs-de-Provence - Copy<div align="center"><strong><em>Herb de Provence Butter</em> Fresh Rosemary Fresh Lavender Blossoms Fresh Thyme and Thyme Flowers Fresh Oregano and Oregano Flowers Fresh Chives 1/2 lbs Unsalted Room temperature Butter</strong></div> Mix all together[/caption]https://boisefoodieguild.blog/wp-content/uploads/2017/07/30june2017_1a_captains-shack-meals_strawberry-spiinach-salad-copy.jpg30June2017_1a_Captains-Shack-Meals_Strawberry-Spiinach-Salad - CopyFruit Salad Fresh Strawberry Fresh Baby Spinach Blackberry Balsamic and Olive Oil Dressing2017-07-16T04:14:34+00:00monthlyhttps://boisefoodieguild.blog/2017/06/04/deli-days-june-15-16/https://boisefoodieguild.blog/wp-content/uploads/2017/06/04june2017_1e_deli-days-dryrun_me-slicing.jpg04June2017_1e_Deli-Days-DryRun_Me-Slicinghttps://boisefoodieguild.blog/wp-content/uploads/2017/06/04june2017_1d_deli-days-dryrun_slicing.jpg04June2017_1d_Deli-Days-DryRun_SlicingSlicing pastrami for the trial run!https://boisefoodieguild.blog/wp-content/uploads/2017/06/04june2017_1c_deli-days-dryrun_sandwich-on-acme-rye.jpg04June2017_1c_Deli-Days-DryRun_Sandwich-On-Acme-Ryehttps://boisefoodieguild.blog/wp-content/uploads/2017/06/04june2017_1b_deli-days-dryrun_pastrami-warmer.jpg04June2017_1b_Deli-Days-DryRun_Pastrami-Warmerhttps://boisefoodieguild.blog/wp-content/uploads/2017/06/04june2017_1a_deli-days-dryrun_pastries_cooked.jpg04June2017_1a_Deli-Days-DryRun_Pastries_Cookedhttps://boisefoodieguild.blog/wp-content/uploads/2017/06/04june2017_1_deli-days-dryrun_pastry-team.jpg04June2017_1_Deli-Days-DryRun_Pastry-Teamhttps://boisefoodieguild.blog/wp-content/uploads/2017/06/04june2017_1_deli-days-dryrun_pastries.jpg04June2017_1_Deli-Days-DryRun_Pastries2017-06-04T18:59:55+00:00monthlyhttps://boisefoodieguild.blog/2017/05/25/the-buzz-in-boise-is-closing/2017-05-25T20:33:47+00:00monthlyhttps://boisefoodieguild.blog/2017/05/22/lamb-roulade-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1f-captains-shack_lamb-roulade_cross-section1.jpg22May2017-1f-Captains-Shack_Lamb-Roulade_Cross-Sectionhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1g-captains-shack_lamb-roulade_plated.jpg22May2017-1g-Captains-Shack_Lamb-Roulade_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1e-captains-shack_lamb-roulade_in-pan.jpg22May2017-1e-Captains-Shack_Lamb-Roulade_In-Panhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1d-captains-shack_lamb-roulade_roll-up.jpg22May2017-1d-Captains-Shack_Lamb-Roulade_Roll-Uphttps://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1c-captains-shack_lamb-roulade_mint.jpg22May2017-1c-Captains-Shack_Lamb-Roulade_Minthttps://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1-captains-shack_lamb-roulade_carrot-slabs.jpg22May2017-1-Captains-Shack_Lamb-Roulade_Carrot-SlabsCarrot planks on th bed of ground lamb.https://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1b-captains-shack_lamb-roulade_spinach.jpg22May2017-1b-Captains-Shack_Lamb-Roulade_Spinachhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/22may2017-1a-captains-shack_lamb-roulade_bok-choy.jpg22May2017-1a-Captains-Shack_Lamb-Roulade_Bok-Choy2017-05-23T03:55:32+00:00monthlyhttps://boisefoodieguild.blog/2017/05/22/wonderful-brunch-at-parma-ridge-winery-bistro/https://boisefoodieguild.blog/wp-content/uploads/2017/05/pr-chicken-skewers1.jpgPR Chicken Skewers<div align="center"> <strong>Korean Barbeque Chicken Skewers</strong> <em>with</em> <strong>Coconut Lime Rice and a Korean Barbeque Sauce</strong></div> https://boisefoodieguild.blog/wp-content/uploads/2017/05/pr-chicken-skewers.jpgPR Chicken Skewershttps://boisefoodieguild.blog/wp-content/uploads/2017/05/21may2017_1e_parma-ridge-bistro-garry_brunch-burger.jpg21May2017_1e_Parma-Ridge-Bistro-Garry_Brunch-Burgerhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/21may2017_1d_parma-ridge-bistro-garry_best-biscuits-gravy.jpg21May2017_1d_Parma-Ridge-Bistro-Garry_Best-Biscuits-Gravyhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/21may2017_1c_parma-ridge-bistro-garry_cream-of-mushroom.jpg21May2017_1c_Parma-Ridge-Bistro-Garry_Cream-of-Mushroomhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/21may2017_1b_parma-ridge-bistro-garry_pear-salad.jpg21May2017_1b_Parma-Ridge-Bistro-Garry_Pear-SaladParma Ridge Pear Salad - $8.95, with Grilled Chicken $11.95 Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Breadhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/21may2017_1a_parma-ridge-bistro-garry_flatbread-meat-pizza.jpg21May2017_1a_Parma-Ridge-Bistro-Garry_Flatbread-Meat-Pizzahttps://boisefoodieguild.blog/wp-content/uploads/2017/05/21may2017_1_parma-ridge-bistro-garry_shrimp-were-good.jpg21May2017_1_Parma-Ridge-Bistro-Garry_Shrimp-Were-GoodCoconut Breaded Deep-Fried Shrimp over Coconut Lime Rice with Korean Barbeque and Sweet Chili Dipping Sauces They were that good! Started out with 6 shrimp.2017-05-22T21:40:44+00:00monthlyhttps://boisefoodieguild.blog/2017/05/07/new-product-to-us-celias-blackberryginger-balsamic/https://boisefoodieguild.blog/wp-content/uploads/2017/05/07may2-17_1_captains-shack_roasted-pork-loin-in-blackberry-ginger-balsamic-reduction.jpg07May2-17_1_Captains-Shack_Roasted Pork Loin in Blackberry Ginger Balsamic Reductionhttps://boisefoodieguild.blog/wp-content/uploads/2017/05/07may2017_1_celias-balsmic_3-varieties.jpg07May2017_1_Celias-Balsmic_3-VarietiesThree out of many varieties. They even have hot and super spicy for the brave at heart. I can imagine the Mango Balsamic with Salmon.2017-05-09T03:14:11+00:00monthlyhttps://boisefoodieguild.blog/2017/04/22/awesome-dressing/https://boisefoodieguild.blog/wp-content/uploads/2017/04/dressings-2-parts-oma-1-part-martin.jpgDressings - 2 parts Oma - 1 part MartinHere's a good dressing for salads or on burgers. 2 parts Oma & Popie's Drunk Uncle Wing Sauce (see them at the Boise Farmers Market or https://www.facebook.com/search/top/?q=oma%20%26%20popies) and 1 part Martin's Swiss Dressing (available online).2017-04-28T21:27:16+00:00monthlyhttps://boisefoodieguild.blog/2017/04/08/nw-farmers-and-land-trust-program/https://boisefoodieguild.blog/wp-content/uploads/2017/04/local-food-flyer.jpgLocal Food Flyer2017-04-08T17:31:36+00:00monthlyhttps://boisefoodieguild.blog/2017/04/03/wine-dinner-at-grit-american-cuisine-and-3-horse-ranch-vineyards-wines/https://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_1e_3-horse_grit_frisee-salad-lardons-poached-egg.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_1f_3-horse_grit_beef-wellington_plated.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_1f_3-horse_grit_beef-wellington.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_g_3-horse_grit_baba-au-rhum.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_1_3-horse_grit_sign.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_1a_3-horse_grit_garry-martha-cunningham.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_1c_3-horse_grit_opener_seared-beef-bleu-cheese_crab-cakes-aioli.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/04/02april2017_1d_3-horse_grit_french-lentil-soup.jpg2017-04-03T18:51:13+00:00monthlyhttps://boisefoodieguild.blog/2017/03/30/boise-farmers-market-opens-april-1/https://boisefoodieguild.blog/wp-content/uploads/2017/03/bfm-2017.jpgBFM-20172017-03-30T23:35:40+00:00monthlyhttps://boisefoodieguild.blog/2017/03/19/good-meal-at-the-sandbar-cafe-with-a-cause-in-marsing-idaho/https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_1d_sandbar_over-east-eggs.jpg19Mar2017_1d_Sandbar_Over-East-EggsOver Easy Eggshttps://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_1c_sandbar_texas-omelet.jpg19Mar2017_1c_Sandbar_Texas-OmeletTexas Omelet with Pulled Porkhttps://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_1b_sandbar_dining-roomk.jpg19Mar2017_1b_Sandbar_Dining-RoomkMain dining roomhttps://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_1a_sandbar_pond-river.jpg19Mar2017_1a_Sandbar_Pond-RiverThe Snake River from our table.2017-03-20T13:55:52+00:00monthlyhttps://boisefoodieguild.blog/2017/03/19/great-visit-at-juniper-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2_juniper_kelsey-by-kelsey.jpg19Mar2017_2_Juniper_Kelsey-by-KelseyBob, Robin and Kelsey at <strong>Juniper Restaurant</strong>.https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2f_juniper_inside.jpg19Mar2017_2f_Juniper_InsideThe interior. It can get noisy.https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2e_juniper_front.jpg19Mar2017_2e_Juniper_FrontRestaurand Front on 8th Streethttps://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2d_juniper_pork-belly-benedict.jpg19Mar2017_2d_Juniper_Pork-Belly-Benedicthttps://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2c_juniper_eggs-benedict.jpg19Mar2017_2c_Juniper_Eggs-Benedict Robin had the <strong>Eggs Benedict</strong>!https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2b_juniper_mexican-breakfast.jpg19Mar2017_2b_Juniper_Mexican-Breakfast Kelsey had this <strong>Mexican Breakfast</strong>!https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2a_juniper_cinnamon-roll_3.jpg19Mar2017_2a_Juniper_Cinnamon-Roll_3 And we all shared this Cinnamon Roll!https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2_juniper_kelsey.jpg19Mar2017_2_Juniper_KelseyGreat to have Kelsey with us.https://boisefoodieguild.blog/wp-content/uploads/2017/03/19mar2017_2_juniper_juni-and-the-jets.jpg19Mar2017_2_Juniper_Juni-and-the-JetsLet's have a drink! It is a"Juice and the Jets".2017-03-19T22:54:46+00:00monthlyhttps://boisefoodieguild.blog/2017/03/15/good-night-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2017/03/14march2017_1d_the-buzz_bonet.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/03/14march2017_1_the-buzz_tramezini-three-ways.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/03/14march2017_1a_the-buzz_minestrone-alla-genovese.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/03/14march2017_1b_the-buzz_southern-italian-style-salad.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/03/14march2017_1c_the-buzz_pizzelle-e-salsa-rossa.jpghttps://boisefoodieguild.blog/wp-content/uploads/2017/03/buzz_logo_cafe_building_best.jpg2017-03-15T16:29:11+00:00monthlyhttps://boisefoodieguild.blog/2017/03/03/3-restaurant-visits/https://boisefoodieguild.blog/wp-content/uploads/2017/03/28feb2017_1a_andrades-marsing_item-23_full.jpg28feb2017_1a_andrades-marsing_item-23_fullCamerones al Estilo Provincia were superb. Great flavor.https://boisefoodieguild.blog/wp-content/uploads/2017/03/28feb2017_1a_andrades-marsing_item-23.jpg28feb2017_1a_andrades-marsing_item-23#23 <strong>Camerones al Estilo Provincia</strong>https://boisefoodieguild.blog/wp-content/uploads/2017/03/28feb2017_1_andrades-marsing_menu-23.jpg28feb2017_1_andrades-marsing_menu-23<strong>Alejandro's Mexican Restaurant</strong> menu. #23 is superb!!https://boisefoodieguild.blog/wp-content/uploads/2017/03/03mar2017_1f_sakana_pink-lady.jpg03mar2017_1f_sakana_pink-lady We watched as they made a <strong>Pink Lady</strong> for someone.https://boisefoodieguild.blog/wp-content/uploads/2017/03/03mar2017_1e_sakana_candy-cane.jpg03mar2017_1e_sakana_candy-cane We also watched them make a <strong>Candy Cane</strong>.https://boisefoodieguild.blog/wp-content/uploads/2017/03/03mar2017_1d_sakana_sashimi-delux.jpg03mar2017_1d_sakana_sashimi-delux Robin had a <strong>Sashimi Delux</strong>https://boisefoodieguild.blog/wp-content/uploads/2017/03/03mar2017_1c_sakana_sashimi-sushi-platter.jpg03mar2017_1c_sakana_sashimi-sushi-platter I had a <strong>Sushi and Sashimi Plate</strong>.https://boisefoodieguild.blog/wp-content/uploads/2017/03/03mar2017_1b_sakana_salad_miso-soup.jpg03mar2017_1b_sakana_salad_miso-soup<strong>House Green Salad and Miso Soup</strong>https://boisefoodieguild.blog/wp-content/uploads/2017/03/03mar2017_1a_sakana_appetizer_cuke-calamari.jpg03mar2017_1a_sakana_appetizer_cuke-calamari <strong>Cucumber and Calamari</strong> Appetizerhttps://boisefoodieguild.blog/wp-content/uploads/2017/03/03mar2017_1_sakana_sign.jpg03mar2017_1_sakana_sign <strong>Sakana</strong> sign on W State Street, Boise.2017-03-04T17:04:00+00:00monthlyhttps://boisefoodieguild.blog/2017/02/15/wine-and-chocolate-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2017/02/14feb2017_1c_buzz-valentines_choc-rubed-pork_cocoa-veggies.jpgChocolate Rubbed Pork Cocoa Vegetables 2013 Arsonist Redhttps://boisefoodieguild.blog/wp-content/uploads/2017/02/14feb2017_1d_buzz-valentines_trio-choc-truffle.jpgTrio Chocolate Truffle 2014 Decoy Zinfandelhttps://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1_the-buzz_front-counter.jpg10feb2017_1_the-buzz_front-counterhttps://boisefoodieguild.blog/wp-content/uploads/2017/02/14feb2017_1_buzz-valentines_s-african-openers.jpgOpening wines were from South Africa.https://boisefoodieguild.blog/wp-content/uploads/2017/02/14feb2017_1a_buzz-valentines_briechoc-tart_chorizo-choctart.jpgBrie and Chocolate Tart Chorizo Chocolate Toasthttps://boisefoodieguild.blog/wp-content/uploads/2017/02/14feb2017_1b_buzz-valentines_spicy-choc-soup.jpgSpicy Chocolate Soup (Awesome) 2011 Ammunition Pinot Noir (Awesome paring! Best paring of the night.)https://boisefoodieguild.blog/wp-content/uploads/2017/02/14feb2017_1_buzz-valentines_spinach-pear_choc-vinaigrette.jpgSpinach and Pear Salad Chocolate Vinaigrette 2015 Tranche Rose [15]2017-02-15T18:33:51+00:00monthlyhttps://boisefoodieguild.blog/2017/02/11/richards-re-opens-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1b_richards-opening_conference-room-tables.jpg10feb2017_1b_richards-opening_conference-room-tables Tables and flowers.https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1b_richards-opening_conference-room.jpg10feb2017_1b_richards-opening_conference-room Conference room. Notice the lighting. Made in Boise. Art Glass.https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1j_richards_squash-bruchetta.jpg10feb2017_1j_richards_squash-bruchettaAppetizers - Squash Brichettahttps://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1i_richards-ham-sandwiches.jpg10feb2017_1i_richards-ham-sandwiches Ham and Cheese ojn Roemary Focaccia.https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1h_richards-wines.jpg10feb2017_1h_richards-winesWines that were offeredhttps://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1g_richards-centerpiece.jpg10feb2017_1g_richards-centerpiece Table centerpiece and wines!https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1f_richards-opening_crowd.jpg10feb2017_1f_richards-opening_crowdThe balcony looking at Boise.https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1e_richards-opening_kitchen-diningarea.jpg10feb2017_1e_richards-opening_kitchen-diningarea An open kitchen in the dinning area is always interesting.https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1d_richards-opening_bar.jpg10feb2017_1d_richards-opening_bar Richard's bar.https://boisefoodieguild.blog/wp-content/uploads/2017/02/10feb2017_1b_richards-opening_sign.jpg10feb2017_1b_richards-opening_sign2017-02-12T16:45:36+00:00monthlyhttps://boisefoodieguild.blog/2017/02/01/3-horse-ranch-vineyards-wine-dinner-at-bella-aquila/https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2h_3-horse-ranch_bella-aquila_choc-lava-cake.jpg31jan2017_2h_3-horse-ranch_bella-aquila_choc-lava-cake<div align="center"><strong> Chocolate Lava Cake with Raspberry Coulis</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2g_3-horse-ranch_bella-aquila_flat-iron-steak.jpg31jan2017_2g_3-horse-ranch_bella-aquila_flat-iron-steak<div align="center"> <strong>Pepper Crusted Smoked Flat Iron Steak, Bourbon Glaze, Twice Baked Fingerling Potato and Baby Carrot</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2f_3-horse-ranch_bella-aquila_lamb-risoto.jpg31jan2017_2f_3-horse-ranch_bella-aquila_lamb-risoto<div align="center"> <strong>Braised Leg of Lamb servedx over Creamy Risotto</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2e_3-horse-ranch_bella-aquila_idaho-trout.jpg31jan2017_2e_3-horse-ranch_bella-aquila_idaho-trout<div align="center"> <strong>Baked Idaho Trout with a Strawberry Beurre Rouge, Roasted Almond Rice Pilaf and Asparagus</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2d_3-horse-ranch_bella-aquila_appetizersd.jpg31jan2017_2d_3-horse-ranch_bella-aquila_appetizersdPassed Appetizers.https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2c_3-horse-ranch_bella-aquila_arugula-salad.jpg31jan2017_2c_3-horse-ranch_bella-aquila_arugula-salad<div align="center"> <strong>Arugula Leaf Salad tossed with White Pear Vinaigrette, Fresh Pear, Polenta Croutons and Truffle Cheddar Cheese</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2b_3-horse-ranch_bella-aquila_chefs.jpg31jan2017_2b_3-horse-ranch_bella-aquila_chefsThe Chefs are congratulated on a meal well done!https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2a_3-horse-ranch_bella-aquila_brandon-stmartin.jpg31jan2017_2a_3-horse-ranch_bella-aquila_brandon-stmartinBrandon St-Martin, Managerhttps://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2_3-horse-ranch_bella-aquila_gary-cunningham.jpg31jan2017_2_3-horse-ranch_bella-aquila_gary-cunninghamGary Cunningham, owner of <em>3 Horse Ranch Vineyards</em>, talks to the crowd.https://boisefoodieguild.blog/wp-content/uploads/2017/02/31jan2017_2_3-horse-ranch_bella-aquila_front.jpg31jan2017_2_3-horse-ranch_bella-aquila_front2017-02-01T21:11:32+00:00monthlyhttps://boisefoodieguild.blog/2017/01/31/citrus-and-celery-salad-and-lamb-and-peppers-ragu/https://boisefoodieguild.blog/wp-content/uploads/2017/01/captains-shack_1_labeled.jpgcaptains-shack_1_labeledhttps://boisefoodieguild.blog/wp-content/uploads/2017/01/29jn2017_1a_captains-shack_citrus-celery-salad.jpg29jn2017_1a_captains-shack_citrus-celery-salad<div align="center"> <strong>Citrus and Celery Salad</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/01/29jn2017_1_captains-shack_lamb-and-pepper-ragu.jpg29jn2017_1_captains-shack_lamb-and-pepper-ragu<div align="center"> <strong>Lamb with Peppers Ragu</strong></div>2017-01-31T18:45:43+00:00monthlyhttps://boisefoodieguild.blog/2017/01/23/what-cooking-oil-should-i-use/https://boisefoodieguild.blog/wp-content/uploads/2017/01/cooking-oils-labels.jpgcooking-oils-labels2017-01-23T19:15:12+00:00monthlyhttps://boisefoodieguild.blog/2017/01/22/wild-root-cafe-and-market-at-the-jump-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1h_jump-wildroots_our-table.jpg21jan2017_1h_jump-wildroots_our-tableThree rows oif tables were setup. This was our table.https://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1g_jump-wildroots_moscato-d-asti.jpg21jan2017_1g_jump-wildroots_moscato-d-asti2015 Moscado d'Astihttps://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1g_jump-wildroots_malbec.jpg21jan2017_1g_jump-wildroots_malbec2013 Tikal Merlothttps://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1f_jump-wildroots_dessert.jpg21jan2017_1f_jump-wildroots_dessert<div align="center"><strong> Dessert -<br />Orange hazelnut mignardises, passionfruit puree, goat caramel, meringue, chocolate and citrus oil</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1e_jump-wildroots_bison.jpg21jan2017_1e_jump-wildroots_bisonMain Course - Coffee bison short rib, beet gnocchi, celery root, fava, winter vgreens, dmi and microshttps://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1d_jump-wildroots_salad.jpg21jan2017_1d_jump-wildroots_saladEndive, citrus, shallots, pistachio cracker, cheese cake, pomegranate vinaigrettehttps://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1b_jump-wildroots_dessert-prep.jpg21jan2017_1b_jump-wildroots_dessert-prepPreparing desserthttps://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1a_jump-wildroots_prep-area.jpg21jan2017_1a_jump-wildroots_prep-areahttps://boisefoodieguild.blog/wp-content/uploads/2017/01/21jan2017_1_jump-wildroots_menu.jpg21jan2017_1_jump-wildroots_menuThe menu was really interesting.2017-01-22T21:39:24+00:00monthlyhttps://boisefoodieguild.blog/2017/01/18/norwegian-cheeses-and-idaho-wingin-it-sauce/https://boisefoodieguild.blog/wp-content/uploads/2017/01/18jan2017_1a_captains-shack_norge-cheeses.jpg18jan2017_1a_captains-shack_norge-cheeses <div align="center">(L) <strong>Gtetost</strong> and (R) </div>https://boisefoodieguild.blog/wp-content/uploads/2017/01/18jan2017_1_captains-shack_idaho-wing-sauce.jpg18jan2017_1_captains-shack_idaho-wing-sauce<div align="center"><strong> Oma and Popies Wing Sauce - Wingin It</strong></div> made in Kuna, Idaho2018-07-19T17:36:28+00:00monthlyhttps://boisefoodieguild.blog/2017/01/16/orange-upside-down-skillet-cake-and-egg-thread-soup-with-asparagus/https://boisefoodieguild.blog/wp-content/uploads/2017/01/16jan2017_1e_captains-shack_orange-upsidedown_cross-section.jpg16jan2017_1e_captains-shack_orange-upsidedown_cross-sectionCross-section nof the cooled cake.https://boisefoodieguild.blog/wp-content/uploads/2017/01/16jan2017_1d_captains-shack_orange-upsidedown_sliced-mascarpone.jpg16jan2017_1d_captains-shack_orange-upsidedown_sliced-mascarponeOrange Upside Down Skillet Cake Tiramisu Mascarpone Toppinghttps://boisefoodieguild.blog/wp-content/uploads/2017/01/16jan2017_1c_captains-shack_orange-upsidedown_plated.jpg16jan2017_1c_captains-shack_orange-upsidedown_platedPut a platter over the skillet, turn it upside dopwn and the cake should come out easily. If not, tap it lightly to encourage it.https://boisefoodieguild.blog/wp-content/uploads/2017/01/16jan2017_1b_captains-shack_orange-upsidedown_cooling.jpg16jan2017_1b_captains-shack_orange-upsidedown_coolingThe cake is cooked and is now cooling before removing it from the skillet.https://boisefoodieguild.blog/wp-content/uploads/2017/01/16jan2017_1a_captains-shack_orange-upsidedown_batter-added.jpg16jan2017_1a_captains-shack_orange-upsidedown_batter-addedCake batter is poured on top of the carmelized oranges.https://boisefoodieguild.blog/wp-content/uploads/2017/01/16jan2017_1_captains-shack_orange-upsidedown_carmelizing.jpg16jan2017_1_captains-shack_orange-upsidedown_carmelizingCaramelizing the orange slices. I use a mandolin to get the thin slices.https://boisefoodieguild.blog/wp-content/uploads/2017/01/15jan2017_1_captainsshack_egg-thread-soup.jpg15jan2017_1_captainsshack_egg-thread-soupEgg Thread Soup with Aspagagus2017-01-17T04:58:30+00:00monthlyhttps://boisefoodieguild.blog/2017/01/04/good-snowy-weather-to-make-sauerkraut-heres-how/https://boisefoodieguild.blog/wp-content/uploads/2017/01/04jan2017_1_kraut_holley.jpg04jan2017_1_kraut_holleyThis photo is from Holly's site and some kraut she made in a jar.2017-03-01T00:28:13+00:00monthlyhttps://boisefoodieguild.blog/2017/01/03/new-years-eve-and-2017-day-two/https://boisefoodieguild.blog/wp-content/uploads/2017/01/02jan2017_1a_chris-anna_beef-wellington-sliced.jpg02jan2017_1a_chris-anna_beef-wellington-sliced<strong>Beautiful!</strong>https://boisefoodieguild.blog/wp-content/uploads/2017/01/02jan2017_1_chris-anna_beef-wellington-cooling.jpg02jan2017_1_chris-anna_beef-wellington-cooling<div align="center"> <strong>Beef Wellington</strong> <em>Note the Brussels Sprouts in the background! Wow! Looks like a super dinner. You and Amnna should really be proud, Chris.</em></div>https://boisefoodieguild.blog/wp-content/uploads/2017/01/31dec2016_1a_nyeve_jan-2_spaghetti-squash_roasted-tom_steamed-cabbage-onion.jpg31dec2016_1a_nyeve_jan-2_spaghetti-squash_roasted-tom_steamed-cabbage-onion<div align="center"> <strong><h3>2017 Day Two</h3> Baked Spaghetti Squash Steamed Cabbage and Onion Roasted Herbed Tomatoes</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2017/01/31dec2016_1_nyeve_scallop-shrimp-deviled-eggs.jpg31dec2016_1_nyeve_scallop-shrimp-deviled-eggs<div align="center"><strong> New Years Eve Shrimp Bacon Wrapped Scallops Rice and Cheese Balls Deviled Eggs Variety of Wines</strong></div>2017-01-04T03:42:54+00:00monthlyhttps://boisefoodieguild.blog/2016/12/30/latkes-and-reuben-sandwiches/https://boisefoodieguild.blog/wp-content/uploads/2016/12/29dec2016_1a_latkes.jpg29dec2016_1a_latkesLatkes with Sour Cream and Applesaoce Sausage Links Scrambled Eggshttps://boisefoodieguild.blog/wp-content/uploads/2016/12/29dec2016_1_reuben-sandwich.jpg29dec2016_1_reuben-sandwichReuben German Potato Salad Split Pea and Ham Soup2016-12-31T14:47:29+00:00monthlyhttps://boisefoodieguild.blog/2016/12/29/visit-to-das-alpenhaus-deli/https://boisefoodieguild.blog/wp-content/uploads/2016/12/28dec2016_1h_shangri-la_mock-tuna-sandwich.jpgshangri-la_mock-tuna-sandwichJust playing. Link to - Attachment Pagehttps://boisefoodieguild.blog/wp-content/uploads/2016/12/29dec2016_1d_alpenhaus-deli_reuben_potato-salad_split-pea-ham.jpg29dec2016_1d_alpenhaus-deli_reuben_potato-salad_split-pea-hamLink to - Attachment Pagehttps://boisefoodieguild.blog/wp-content/uploads/2016/12/29dec2016_1c_alpenhaus-deli_wine-selection.jpg29dec2016_1c_alpenhaus-deli_wine-selectionhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/29dec2016_1b_alpenhaus-deli_beer-and-wine.jpg29dec2016_1b_alpenhaus-deli_beer-and-wineWine and Beer selections.https://boisefoodieguild.blog/wp-content/uploads/2016/12/29dec2016_1a_alpenhaus-deli_order-counter.jpg29dec2016_1a_alpenhaus-deli_order-counterhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/29dec2016_1_alpenhaus-deli_interior.jpg29dec2016_1_alpenhaus-deli_interiorSome available grocerieshttps://boisefoodieguild.blog/wp-content/uploads/2016/12/das-alpenhaus-deli-sign.jpgdas-alpenhaus-deli-sign2016-12-30T15:59:18+00:00monthlyhttps://boisefoodieguild.blog/2016/12/24/christmas-eve-brunch/https://boisefoodieguild.blog/wp-content/uploads/2016/12/24dec-2016_1_xmas-brunch.jpg24dec-2016_1_xmas-brunchDesert Mopuntain Ribeye Toasted Bruchetta with Rubbed Garlic Sunnyside Up Eggs2016-12-24T22:30:55+00:00monthlyhttps://boisefoodieguild.blog/2016/12/13/wonderful-5-hour-roasted-duck/https://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1j_captains-shack_dorothy_duck_raspberry-pound-cake.jpg12dec2016_1j_captains-shack_dorothy_duck_raspberry-pound-cakehttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1i_captains-shack_dorothy_duck_cranberry-cherry-sauce.jpg12dec2016_1i_captains-shack_dorothy_duck_cranberry-cherry-saucehttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1h_captains-shack_dorothy_duck_moonrise_best.jpg12dec2016_1h_captains-shack_dorothy_duck_moonrise_besthttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1g_captains-shack_dorothy_duck_plated_at-5-hrsw_best.jpg12dec2016_1g_captains-shack_dorothy_duck_plated_at-5-hrsw_besthttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1g_captains-shack_dorothy_duck_plated_at-5-hrsw.jpg12dec2016_1g_captains-shack_dorothy_duck_plated_at-5-hrsw5-Hour Crispy Duckhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1f_captains-shack_dorothy_duck_veggies-duck-in-place_at-4-hrsw.jpg12dec2016_1f_captains-shack_dorothy_duck_veggies-duck-in-place_at-4-hrswhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1e_captains-shack_dorothy_duck_veggies-duck-in-place_at-3-hrsw.jpg12dec2016_1e_captains-shack_dorothy_duck_veggies-duck-in-place_at-3-hrswLay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.https://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1d_captains-shack_dorothy_duck_root-veggies-base.jpg12dec2016_1d_captains-shack_dorothy_duck_root-veggies-basehttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1c_captains-shack_dorothy_duck_after-3-hr.jpg12dec2016_1c_captains-shack_dorothy_duck_after-3-hrhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1a_captains-shack_dorothy_duck-stock.jpg12dec2016_1a_captains-shack_dorothy_duck-stock2016-12-13T22:50:26+00:00monthlyhttps://boisefoodieguild.blog/2016/12/11/wonderful-brunch-at-parma-ridge-vineyards-bistro/https://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1h_parma-ridge_dorothy-visit_chocolates.jpg12dec2016_1h_parma-ridge_dorothy-visit_chocolateshttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1g_parma-ridge_dorothy-visit_storm-red.jpg12dec2016_1g_parma-ridge_dorothy-visit_storm-redhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1f_parma-ridge_dorothy-visit_brunch_storms-famous-salmon_brocollini.jpg12dec2016_1f_parma-ridge_dorothy-visit_brunch_storms-famous-salmon_brocollinihttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1e_parma-ridge_dorothy-visit_brunch_mushroom-soup.jpg12dec2016_1e_parma-ridge_dorothy-visit_brunch_mushroom-souphttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1d_parma-ridge_dorothy-visit_brunch_walnut-crusted-warm-brie.jpg12dec2016_1d_parma-ridge_dorothy-visit_brunch_walnut-crusted-warm-briehttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1c_parma-ridge_dorothy-visit_brunch_caprese-bites.jpg12dec2016_1c_parma-ridge_dorothy-visit_brunch_caprese-biteshttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1b_parma-ridge_dorothy-visit_brunch_gr-burger.jpg12dec2016_1b_parma-ridge_dorothy-visit_brunch_gr-burgerhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1a_parma-ridge_dorothy-visit_brunch_marnie-dorothy-robin.jpg12dec2016_1a_parma-ridge_dorothy-visit_brunch_marnie-dorothy-robinhttps://boisefoodieguild.blog/wp-content/uploads/2016/12/12dec2016_1_parma-ridge_dorothy-visit_moody-vineyard_good.jpg12dec2016_1_parma-ridge_dorothy-visit_moody-vineyard_good"Foggy Vineyard"2016-12-12T03:38:06+00:00monthlyhttps://boisefoodieguild.blog/2016/11/29/after-thanksgiving/https://boisefoodieguild.blog/wp-content/uploads/2016/11/26nov2016_1_captains-shack_split-pea-soup-for-williamson.jpg26nov2016_1_captains-shack_split-pea-soup-for-williamsonSplit Pae and Ham Souphttps://boisefoodieguild.blog/wp-content/uploads/2016/11/29nov2016_1_captains-shack_poached-eggs_scrapple.jpg29nov2016_1_captains-shack_poached-eggs_scrapplehttps://boisefoodieguild.blog/wp-content/uploads/2016/11/28nov2016_1_captains-shack_turkey-tetrazzini.jpg28nov2016_1_captains-shack_turkey-tetrazziniCreamy Turkey Tetrazzini2016-11-29T23:32:20+00:00monthlyhttps://boisefoodieguild.blog/2016/11/29/feast-of-the-seven-fishes-2/https://boisefoodieguild.blog/wp-content/uploads/2016/11/cod-with-tomato-cream-sauce.jpgCod-with-Tomato-Cream-Sauce2016-11-29T15:26:09+00:00monthlyhttps://boisefoodieguild.blog/2016/11/25/thanksgiving-2016/https://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1ii_captains-shack-tgiving_dinner-wines-ic.jpg23-nov2016_1ii_captains-shack-tgiving_dinner-wines-icThese wines were available for dinner. We only had the oldest one on the left.https://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1h_captains-shack-tgiving_schedule.jpg23-nov2016_1h_captains-shack-tgiving_schedulehttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1g_captains-shack-tgiving_skillet-apple-pie.jpg23-nov2016_1g_captains-shack-tgiving_skillet-apple-piehttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1e_captains-shack-tgiving_plated.jpg23-nov2016_1e_captains-shack-tgiving_platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1d_captains-shack-tgiving_spatchcock-turkey_getting-happy.jpg23-nov2016_1d_captains-shack-tgiving_spatchcock-turkey_getting-happyhttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1c_captains-shack-tgiving_spatchcock-turkey_root-vegetable-base.jpg23-nov2016_1c_captains-shack-tgiving_spatchcock-turkey_root-vegetable-basehttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1b_captains-shack-tgiving_stuffed-puff-pastry_shallot-mush-thyme-cheese.jpg23-nov2016_1b_captains-shack-tgiving_stuffed-puff-pastry_shallot-mush-thyme-cheesehttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1b_captains-shack-tgiving_stuffed-puff-pastry_shallot-mush-completed.jpg23-nov2016_1b_captains-shack-tgiving_stuffed-puff-pastry_shallot-mush-completedhttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1a_captains-shack-tgiving_stuffed-dates-wrapped-bacon_ready-to-cook.jpg23-nov2016_1a_captains-shack-tgiving_stuffed-dates-wrapped-bacon_ready-to-cookhttps://boisefoodieguild.blog/wp-content/uploads/2016/11/23-nov2016_1_captains-shack-tgiving_stuffed-dates-wrapped-bacon.jpg23-nov2016_1_captains-shack-tgiving_stuffed-dates-wrapped-baconGetting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.2016-11-27T17:02:41+00:00monthlyhttps://boisefoodieguild.blog/2016/11/12/korean-bbq-beef/https://boisefoodieguild.blog/wp-content/uploads/2016/11/12nov2016_1a_captains-shack_korean-bbq-beef_plated-with-dipping-bok_choy.jpg12nov2016_1a_captains-shack_korean-bbq-beef_plated-with-dipping-bok_choyhttps://boisefoodieguild.blog/wp-content/uploads/2016/11/12nov2016_1_captains-shack_korean-bbq-beef_on-grill.jpg12nov2016_1_captains-shack_korean-bbq-beef_on-grillhttps://boisefoodieguild.blog/wp-content/uploads/2016/11/11nov2016_1b_captains-shack_korean-beef-slabs_marinading.jpg11nov2016_1b_captains-shack_korean-beef-slabs_marinadinghttps://boisefoodieguild.blog/wp-content/uploads/2016/11/11nov2016_1a_captains-shack_korean-beef-slabs.jpg11nov2016_1a_captains-shack_korean-beef-slabs2016-11-13T04:36:37+00:00monthlyhttps://boisefoodieguild.blog/2015/02/08/crock-pot-black-bean-chili/https://boisefoodieguild.blog/wp-content/uploads/2015/02/08feb2015_1b_captains-shack_blck-bean-chili_plated.jpg08Feb2015_1b_Captains-Shack_Blck-Bean-Chili_PlatedThe chili is plated with tortillas and shredded lettuce.https://boisefoodieguild.blog/wp-content/uploads/2015/02/08feb2015_1a_captains-shack_blck-bean-chili_cooking.jpg08Feb2015_1a_Captains-Shack_Blck-Bean-Chili_CookingThe chili is in the crock pot getting "happy".https://boisefoodieguild.blog/wp-content/uploads/2015/02/08feb2015_1_captains-shack_crockpot-black-bean-chili.jpg08Feb2015_1_Captains-Shack_Crockpot-Black-Bean-ChiliCrock Pot Black Bean Chili Recipe courtesy Idaho Power2016-11-04T21:16:41+00:00monthlyhttps://boisefoodieguild.blog/2016/10/12/oktoberfest-at-the-buzz-2/https://boisefoodieguild.blog/wp-content/uploads/2016/10/11oct2016_1d_the-buzz-oktoberfest_carmel-beer-ice-cream.jpgCarmel Beer Ice Cream with Honey Cookie 2011 Montgras Carmenere alc 13.5% not a good paring [18] Madison River Hopper Pale Ale [16] the wine pared betterhttps://boisefoodieguild.blog/wp-content/uploads/2016/10/11oct2016_1c_the-buzz-oktoberfest_beef-roulade_cabbage_spatzel.jpgBeef Roulade with Red Cabbage and Spatzel 2011 Serrata Alc 13.5% OK paring [17] Weihenstephaner Korbinian [18] great paring!https://boisefoodieguild.blog/wp-content/uploads/2016/10/11oct2016_1b_the-buzz-oktoberfest_greens-radish-cucumber-salad.jpgGreens with Radish and Cucumber Salad 2014 Urban Riesling 9.5% alc [15] Humboldt Low and Easy Lager was a better paringhttps://boisefoodieguild.blog/wp-content/uploads/2016/10/11oct2016_1a_the-buzz-oktoberfest_pretzel-pork-schnitzel.jpgPretzels and Pork Schnitzel Meatballs 2014 Julia James Pinot Noir. a13% alc. an OK wine. the Snake River Pakitos IPA went better, thoughhttps://boisefoodieguild.blog/wp-content/uploads/2016/10/10nov2015_1e_the-buzz-monthly_blind-tasting_buzz-inside.jpg10Nov2015_1e_The-Buzz-Monthly_Blind-Tasting_Buzz-Insidehttps://boisefoodieguild.blog/wp-content/uploads/2016/10/11oct2016_1_the-buzz-oktoberfest_good-pinot-grigio.jpgOne of the better wines for the evening. [19] I know, it's not German.2016-10-12T18:03:40+00:00monthlyhttps://boisefoodieguild.blog/2016/10/11/tournedos-with-creamed-spinach/https://boisefoodieguild.blog/wp-content/uploads/2016/10/tournedos-rossini-4.jpgtournedos-rossini-4https://boisefoodieguild.blog/wp-content/uploads/2016/10/tournedos-rossini-3.jpgtournedos-rossini-3https://boisefoodieguild.blog/wp-content/uploads/2016/10/tournedos-rossini-2.jpgtournedos-rossini-2https://boisefoodieguild.blog/wp-content/uploads/2016/10/tournedos-rossini-1.jpgtournedos-rossini-1Notice the black truffels in this one - same as pictured above.2016-10-11T20:14:47+00:00monthlyhttps://boisefoodieguild.blog/2016/10/09/make-your-own-sauerkraut/https://boisefoodieguild.blog/wp-content/uploads/2016/10/captains-shack_2.jpgcaptains-shack_2https://boisefoodieguild.blog/wp-content/uploads/2016/10/captains-shack_1.jpgcaptains-shack_1https://boisefoodieguild.blog/wp-content/uploads/2016/10/08oct2016_1c_captains-shack_kraut-weight-on.jpg08oct2016_1c_captains-shack_kraut-weight-onhttps://boisefoodieguild.blog/wp-content/uploads/2016/10/08oct2016_1b_captains-shack_cabbage-leaf-seal.jpg08oct2016_1b_captains-shack_cabbage-leaf-sealhttps://boisefoodieguild.blog/wp-content/uploads/2016/10/08oct2016_1a_captains-shack_full-crock.jpg08oct2016_1a_captains-shack_full-crockhttps://boisefoodieguild.blog/wp-content/uploads/2016/10/08oct2016_1_captains-shack_kraut-shredding.jpg08oct2016_1_captains-shack_kraut-shreddingShredding the cabbage using a mandoline. See the belnd of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.2016-10-14T23:50:32+00:00monthlyhttps://boisefoodieguild.blog/2016/10/08/williamson-orchards-and-vineyards-new-tasting-room/https://boisefoodieguild.blog/wp-content/uploads/2016/10/08oct2016_1a_tvws_williamson-group.jpg08oct2016_1a_tvws_williamson-grouphttps://boisefoodieguild.blog/wp-content/uploads/2016/10/08oct2016_1_tvws_williamson-new-tasting-room.jpg08oct2016_1_tvws_williamson-new-tasting-room2016-10-08T16:45:55+00:00monthlyhttps://boisefoodieguild.blog/2016/10/06/the-buzz-october-wine-dinner/https://boisefoodieguild.blog/wp-content/uploads/2016/10/11may2016_1c_the-buzz-may_teriyaki-pinacolada-burger.jpgMeal sample, not necessarily the one being served.https://boisefoodieguild.blog/wp-content/uploads/2016/10/beer-and-wine-dinner.jpgbeer-and-wine-dinnerhttps://boisefoodieguild.blog/wp-content/uploads/2016/10/buzz_logo_cafe_building_best1.jpgAero Vin at the Buzz2016-10-06T17:39:54+00:00monthlyhttps://boisefoodieguild.blog/2016/09/21/harvest-time-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2016/09/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better1.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Betterhttps://boisefoodieguild.blog/wp-content/uploads/2016/09/ribeye-steak1.jpgRibeye-Steakhttps://boisefoodieguild.blog/wp-content/uploads/2016/09/happy-hour-fungi-flatbread.jpgHappy Hour Fungi Flatbreadhttps://boisefoodieguild.blog/wp-content/uploads/2016/09/10jan2016_2b_parma-ridge-bistro_food_biscuits-gravy.jpgBest Ever Biscuits and Gravyhttps://boisefoodieguild.blog/wp-content/uploads/2016/09/21sept2016_1_parma-ridge_grapes-on-vine.jpg21sept2016_1_parma-ridge_grapes-on-vine2016-09-21T18:56:09+00:00monthlyhttps://boisefoodieguild.blog/2016/09/20/question-what-is-sriracha/https://boisefoodieguild.blog/wp-content/uploads/2016/09/sriracha-bottle.jpgsriracha-bottle2016-09-20T22:26:37+00:00monthlyhttps://boisefoodieguild.blog/2016/09/15/weekend-fun-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2016/09/ribeye-steak.jpgRibeye-Steakhttps://boisefoodieguild.blog/wp-content/uploads/2016/09/sept-2016-grapes.jpgsept-2016-grapeshttps://boisefoodieguild.blog/wp-content/uploads/2016/09/22july2016_1c_parma-ridge-friday_poached-pear-salad_nikon-best.jpg22July2016_1c_Parma-Ridge-Friday_Poached-Pear-Salad_Nikon-Besthttps://boisefoodieguild.blog/wp-content/uploads/2016/09/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Better2016-09-15T20:09:23+00:00monthlyhttps://boisefoodieguild.blog/2016/09/13/a-hollandaise-sauce-variation/2016-09-13T15:40:44+00:00monthlyhttps://boisefoodieguild.blog/2016/09/07/spaghetti-with-housemade-meatballs-and-marinara/https://boisefoodieguild.blog/wp-content/uploads/2016/09/cs-marinara.jpgcs-marinarahttps://boisefoodieguild.blog/wp-content/uploads/2016/09/07sept2016_1a_captains-shack_cs-meatballs.jpg07sept2016_1a_captains-shack_cs-meatballsCS Meatballs. They are baked, not fried in oil.https://boisefoodieguild.blog/wp-content/uploads/2016/09/07sept2016_1_captains-shack_cs-spaghetti.jpg07sept2016_1_captains-shack_cs-spaghetti2016-09-08T13:43:05+00:00monthlyhttps://boisefoodieguild.blog/2016/08/25/parma-ridge-winery-is-one-year-old/2016-08-25T19:36:48+00:00monthlyhttps://boisefoodieguild.blog/2016/08/23/congratulations-on-35-years-of-bliss/https://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1e_capitol-cellars_anni-cake.jpg22August2016_1e_Capitol-Cellars_Anni-CakeBeautiful celeebration cake! And delicious.https://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1d_capitol-cellars_seafood-risotto.jpg22August2016_1d_Capitol-Cellars_Seafood-Risottohttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1c_capitol-cellars_rack-of-lamb.jpg22August2016_1c_Capitol-Cellars_Rack-Of-Lambhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1b_capitol-cellars_bethnes-beet-salad_cantaloupe_raspberry-balsamic-reduction_lime-oil.jpg22August2016_1b_Capitol-Cellars_Bethnes-Beet-Salad_Cantaloupe_Raspberry-Balsamic-Reduction_Lime-OilCantaloupe with Raspberry Balsamic Reduction and Lime Oilhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1b_capitol-cellars_bethnes-beet-salad_blood-orange-vinargrette_full-plate.jpg22August2016_1b_Capitol-Cellars_Bethnes-Beet-Salad_Blood-Orange-Vinargrette_Full-Platehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1b_capitol-cellars_bethnes-beet-salad_blood-orange-vinargrette.jpg22August2016_1b_Capitol-Cellars_Bethnes-Beet-Salad_Blood-Orange-Vinargrettehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1a_capitol-cellars_smyser-family.jpg22August2016_1a_Capitol-Cellars_Smyser-FamilyThe Smyser Familyhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1_capitol-cellars_wine-bottle_super.jpg22August2016_1_Capitol-Cellars_Wine-Bottle_Superhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1_capitol-cellars_superb-champagne.jpg22August2016_1_Capitol-Cellars_Superb-Champagnehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/22august2016_1_capitol-cellars_door.jpg22August2016_1_Capitol-Cellars_Door2016-08-23T21:10:44+00:00monthlyhttps://boisefoodieguild.blog/2016/08/17/breakfast-crepes-or-blintzes/https://boisefoodieguild.blog/wp-content/uploads/2016/08/17august2016_1c_captains-shack-crepes_plated.jpg17August2016_1c_Captains-Shack-Crepes_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/17august2016_1b_captains-shack-crepes_flipped.jpg17August2016_1b_Captains-Shack-Crepes_Flippedhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/17august2016_1a_captains-shack-crepes_browning-side1.jpg17August2016_1a_Captains-Shack-Crepes_Browning-Side1https://boisefoodieguild.blog/wp-content/uploads/2016/08/17august2016_1_captains-shack-crepes_first-swirl.jpg17August2016_1_Captains-Shack-Crepes_First-Swirl3 Eggs,m 1/2 c whole MIlk and 1/2 c AP Flour. Mix all together and refrigerate for 30 minutes.2016-08-17T22:07:16+00:00monthlyhttps://boisefoodieguild.blog/2016/08/15/sunday-breakfast-and-dinner/https://boisefoodieguild.blog/wp-content/uploads/2016/08/14aug2016_1b_captains-shack-dinner_pork-carrots-corn_port-reduce.jpg14Aug2016_1b_Captains-Shack-Dinner_Pork-Carrots-Corn_Port-Reducehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/14aug2016_1a_captains-shack-brealfast_potato-cupp-eggs-plated.jpg14Aug2016_1a_Captains-Shack-Brealfast_Potato-Cupp-Eggs-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/14aug2016_1_captains-shack-brealfast_potato-cupp-eggs.jpg14Aug2016_1_Captains-Shack-Brealfast_Potato-Cupp-EggsBreakfast Potato Eggs Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes aare slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, salt and pepper. Bake at 425 degrees F until eggs are set. Remove an let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.2016-08-15T15:25:41+00:00monthlyhttps://boisefoodieguild.blog/2016/08/10/weekend-specials-at-parma-ridge-winery-2/https://boisefoodieguild.blog/wp-content/uploads/2016/08/ribeye-steak1.jpgRibeye-Steakhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01apr2016_1f_parma-ridge-bistro_bday_sliders-go-fast.jpgSlidershttps://boisefoodieguild.blog/wp-content/uploads/2016/08/happy-hour-fungi-flatbread.jpgHappy Hour Fungi Flatbread - YUM!https://boisefoodieguild.blog/wp-content/uploads/2016/08/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better1.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Betterhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/11may2016_1_parma-ridge_storm-clouds.jpg11May2016_1_Parma-Ridge_Storm-CloudsA beautiful location. "Storm Clouds".2016-08-10T21:59:17+00:00monthlyhttps://boisefoodieguild.blog/2016/08/07/chili-rellenos/https://boisefoodieguild.blog/wp-content/uploads/2016/08/07aug2016_1b_captains-shack_rellenos_plated.jpg07Aug2016_1b_Captains-Shack_Rellenos_PlatedThe finished product on a bed of Bib lettuce. On these we used a enchalata sauce, but you could use pico de gallo or a salsa.https://boisefoodieguild.blog/wp-content/uploads/2016/08/07aug2016_1a_captains-shack_rellenos_frying_egg-whites.jpg07Aug2016_1a_Captains-Shack_Rellenos_Frying_Egg-Whiteshttps://boisefoodieguild.blog/wp-content/uploads/2016/08/07aug2016_1_captains-shack_rellenos_charing-poblanos.jpg07Aug2016_1_Captains-Shack_Rellenos_Charing-PoblanosRoasting the poblanos on the gas stove.2016-08-07T21:58:47+00:00monthlyhttps://boisefoodieguild.blog/2016/08/06/sakana-boise-revisited/https://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_2c_sakana-sushi_making-sushi_more-fish-names.jpg05Aug2016_2c_Sakana-Sushi_Making-Sushi_More-Fish-Nameshttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_2c_sakana-sushi_making-sushi_fish-names.jpg05Aug2016_2c_Sakana-Sushi_Making-Sushi_Fish-Nameshttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_2b_sakana-sushi_making-sushi_plated.jpg05Aug2016_2b_Sakana-Sushi_Making-Sushi_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_2a_sakana-sushi_making-sushi_finishing-touch.jpg05Aug2016_2a_Sakana-Sushi_Making-Sushi_Finishing-Touchhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_2_sakana-sushi_making-sushi_the-roll.jpg05Aug2016_2_Sakana-Sushi_Making-Sushi_The-Rollhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_1g_sakana-sushi_bob-sashimi-delux.jpg05Aug2016_1g_Sakana-Sushi_Bob-Sashimi-Deluxhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_1f_sakana-sushi_robin-special-mango-roll.jpg05Aug2016_1f_Sakana-Sushi_Robin-Special-Mango-Rollhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_1e_sakana-sushi_saalad-app-saki.jpg05Aug2016_1e_Sakana-Sushi_SAalad-App-Sakihttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_1d_sakana-sushi_miso-soup.jpg05Aug2016_1d_Sakana-Sushi_Miso-Souphttps://boisefoodieguild.blog/wp-content/uploads/2016/08/05aug2016_1c_sakana-sushi_appetizer.jpg05Aug2016_1c_Sakana-Sushi_Appetizer2016-08-06T17:35:36+00:00monthlyhttps://boisefoodieguild.blog/2016/08/04/this-weekend-at-parma-ridge-winery-2/https://boisefoodieguild.blog/wp-content/uploads/2016/08/storms-famous-salmon.jpgStortm's Famous Salmon Brinedhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/ribeye-steak.jpg1" Thick Char Grilled Ribeyehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/6april216_1c_parma-ridge-restaurant_header.jpg6April216_1c_Parma-Ridge-Restaurant_Headerhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Better2016-08-04T20:22:27+00:00monthlyhttps://boisefoodieguild.blog/2016/08/04/visiting-the-melting-pot/https://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1f_melting-pot_it-was-good.jpg03Aug2016_1f_Melting-Pot_It-Was-Goodhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1e_melting-pot_superb-salmon.jpg03Aug2016_1e_Melting-Pot_Superb-Salmonhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1d_melting-pot_spinach-bacon-salad.jpg03Aug2016_1d_Melting-Pot_Spinach-Bacon-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1c_melting-pot_cheese-fondue-dip.jpg03Aug2016_1c_Melting-Pot_Cheese-Fondue-Diphttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1b_melting-pot_cheese-fondue-dip.jpg03Aug2016_1b_Melting-Pot_Cheese-Fondue-DipClassic Alpine Fonduehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1a_melting-pot_ravenswood-2013-zen-of-zin.jpg03Aug2016_1a_Melting-Pot_Ravenswood-2013-Zen-Of-Zinhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1a_melting-pot_cheese-fondue-dip.jpg03Aug2016_1a_Melting-Pot_Cheese-Fondue-Diphttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1_melting-pot_sign.jpg03Aug2016_1_Melting-Pot_SignWindow sign at 6th and Main Streets in Boise.https://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1_melting-pot_patio.jpg03Aug2016_1_Melting-Pot_Patiohttps://boisefoodieguild.blog/wp-content/uploads/2016/08/03aug2016_1_melting-pot_interior.jpg03Aug2016_1_Melting-Pot_Interior2016-08-04T18:12:55+00:00monthlyhttps://boisefoodieguild.blog/2016/08/03/how-to-make-a-caesar-salad-dressing/https://boisefoodieguild.blog/wp-content/uploads/2016/08/caesar-salad-dressing.jpgCaesar-Salad-Dressing2016-08-03T20:27:53+00:00monthlyhttps://boisefoodieguild.blog/2016/08/02/meals-for-robin/https://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1d_captains-shack-robin_scramble-bacon-strawberry-polenta.jpg01Aug2016_1d_Captains-Shack-Robin_Scramble-Bacon-Strawberry-PolentaIdaho Polenta Acme Bake Shop Toasted Whole Wheat BFM Strawberries Pico de Gallo Soft Scrambled Eggshttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1c_captains-shack-robin_snack-plate.jpg01Aug2016_1c_Captains-Shack-Robin_Snack-Platehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1b_captains-shack-robin_dinner-seafood-medley.jpg01Aug2016_1b_Captains-Shack-Robin_Dinner-Seafood-Medleyhttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1a_captains-shack-robin_breakfast-omelet-fruit.jpg01Aug2016_1a_Captains-Shack-Robin_Breakfast-Omelet-Fruit2-Egg Cheese Omelet with Pico de Gallo Bacon Acme Whole Wheat Toast Fresh Canteloupehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1_captains-shack-robin_dinner-tamale-veggies.jpg01Aug2016_1_Captains-Shack-Robin_Dinner-Tamale-Veggieshttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1k_captains-shack-robin_halibut_tarragon-cream-sauce.jpg01Aug2016_1k_Captains-Shack-Robin_Halibut_Tarragon-Cream-Saucehttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1j_captains-shack-robin_braised-scallops_baby-turnip-carrot.jpg01Aug2016_1j_Captains-Shack-Robin_Braised-Scallops_Baby-Turnip-Carrothttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1i_captains-shack-robin_salmon-skewers_polenta.jpg01Aug2016_1i_Captains-Shack-Robin_Salmon-Skewers_Polentahttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1h_captains-shack-robin_grilled-spam_tom-basil-soup.jpg01Aug2016_1h_Captains-Shack-Robin_Grilled-Spam_Tom-Basil-Souphttps://boisefoodieguild.blog/wp-content/uploads/2016/08/01aug2016_1g_captains-shack-robin_bacon-avocado_chix.jpg01Aug2016_1g_Captains-Shack-Robin_Bacon-Avocado_Chix2016-08-03T14:41:33+00:00monthlyhttps://boisefoodieguild.blog/2016/07/24/greatly-improved-sausage-gravy/2016-07-24T19:01:44+00:00monthlyhttps://boisefoodieguild.blog/2016/07/23/happy-hour-at-parma-ridge-winery-and-restaurant/https://boisefoodieguild.blog/wp-content/uploads/2016/07/22july2016_1d_parma-ridge-friday_burger1.jpg22July2016_1d_Parma-Ridge-Friday_Burger<div align="center"> <strong>Storm's Deluxe Burger</strong> - $8.95 <em>Beef Patty with American cheese and Old-School Diner Sauce served with Fresh Cut Truffle Fries</em></div> Fred had this.https://boisefoodieguild.blog/wp-content/uploads/2016/07/22july2016_1d_parma-ridge-friday_burger.jpg22July2016_1d_Parma-Ridge-Friday_BurgerBurger with Truffle Fries. Fred had this.https://boisefoodieguild.blog/wp-content/uploads/2016/07/22july2016_1c_parma-ridge-friday_poached-pear-salad_nikon-best.jpg22July2016_1c_Parma-Ridge-Friday_Poached-Pear-Salad_Nikon-BestPoached Pearhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/22july2016_1b_parma-ridge-friday_storms-salmon_nikon-best.jpg22July2016_1b_Parma-Ridge-Friday_Storms-Salmon_Nikon-Besthttps://boisefoodieguild.blog/wp-content/uploads/2016/07/22july2016_1a_parma-ridge-friday_ribeye_nokon-best.jpg22July2016_1a_Parma-Ridge-Friday_RibEye_Nokon-Besthttps://boisefoodieguild.blog/wp-content/uploads/2016/07/22july2016_1_parma-ridge-friday_robin_nikon-best.jpg22July2016_1_Parma-Ridge-Friday_Robin_Nikon-Best2016-07-23T23:40:01+00:00monthlyhttps://boisefoodieguild.blog/2016/07/20/this-weekend-at-parma-ridge/https://boisefoodieguild.blog/wp-content/uploads/2016/07/happy-hour-fungi-flatbread.jpgHappy Hour Fungi Flatbread - YUM!https://boisefoodieguild.blog/wp-content/uploads/2016/07/01apr2016_1b_parma-ridge-bistro_bday_patio.jpgThe patio is open! Wonderful sunny and warm day.https://boisefoodieguild.blog/wp-content/uploads/2016/07/01apr2016_1f_parma-ridge-bistro_bday_sliders-go-fast.jpgSlidershttps://boisefoodieguild.blog/wp-content/uploads/2016/07/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better2.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Better2016-07-20T20:57:10+00:00monthlyhttps://boisefoodieguild.blog/2016/07/17/slow-cooker-cooking/https://boisefoodieguild.blog/wp-content/uploads/2016/07/crock-pot-blog-post_photo.jpgCrock-Pot-Blog-Post_Photo2016-07-18T14:04:35+00:00monthlyhttps://boisefoodieguild.blog/2016/07/15/33-anniversary-at-capitol-cellars-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1j_33-anniv_capitol-cellars_quatre-cours_berry-tart.jpg14July2016_1j_33-Anniv_Capitol;-Cellars_Quatre-Cours_Berry-Tarthttps://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1i_33-anniv_capitol-cellars_trois-cours_duck-breast.jpg14July2016_1i_33-Anniv_Capitol;-Cellars_Trois-Cours_Duck-Breasthttps://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1h_33-anniv_capitol-cellars_deux-cours_nicoise-salad.jpg14July2016_1h_33-Anniv_Capitol;-Cellars_Deux-Cours_Nicoise-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1g_33-anniv_capitol-cellars_un-cours_foie-gras.jpg14July2016_1g_33-Anniv_Capitol;-Cellars_Un-Cours_Foie-GrasSeared Hudson Valley Foie Gras brioche toast, broiled apricots, raspberry-balsamic glaze and micro greens 2006 Maison Nicolas Sauterneshttps://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1f_33-anniv_capitol-cellars_logan-smyser.jpg14July2016_1f_33-Anniv_Capitol;-Cellars_Logan-Smyserhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1c_33-anniv_capitol-cellars_centerpiece.jpg14July2016_1c_33-Anniv_Capitol;-Cellars_Centerpiecehttps://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1b_33-anniv_capitol-cellars_glassware.jpg14July2016_1b_33-Anniv_Capitol;-Cellars_Glasswarehttps://boisefoodieguild.blog/wp-content/uploads/2016/07/14july2016_1_33-anniv_capitol-cellars_menu.jpg14July2016_1_33-Anniv_Capitol;-Cellars_Menu2016-07-16T13:49:08+00:00monthlyhttps://boisefoodieguild.blog/2016/07/14/this-weekend-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2016/07/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better1.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Betterhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/brunch-catering.jpgA brunch catering on Saturday morning at Parma Ridgehttps://boisefoodieguild.blog/wp-content/uploads/2016/07/6april216_1c_parma-ridge-restaurant_header.jpg6April216_1c_Parma-Ridge-Restaurant_Headerhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/rib-eye-steak-july.jpgRib-Eye Steak2016-07-14T19:29:28+00:00monthlyhttps://boisefoodieguild.blog/2014/06/02/fresh-hagerman-trout/https://boisefoodieguild.blog/wp-content/uploads/2014/06/brown-trout-2.jpgBrown-Trout-22016-07-09T19:43:12+00:00monthlyhttps://boisefoodieguild.blog/2016/07/07/parma-ridge-winery-weekend-specials/https://boisefoodieguild.blog/wp-content/uploads/2016/07/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Betterhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/29june2016_1_capitol-cellars_funny-sign.jpg29June2016_1_Capitol-Cellars_Funny-Signhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/ribeye-steak.jpgRib-Eye Steakhttps://boisefoodieguild.blog/wp-content/uploads/2016/07/salmon-special.jpgStorm’s Famous Salmon Brined2016-07-07T21:33:47+00:00monthlyhttps://boisefoodieguild.blog/2016/06/30/july-4th-weekend-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2016/06/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better1.jpg29June2016_1c_Capitol-Cellars_Storm-And-Stephanie_Robin-Betterhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/30june2016_1a_parma-ridge-dinner_2.jpgParma Ridge Wine Dinner at Capitol Cellarshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/30june2016_1_parma-ridge-dinner_1.jpgParma Ridge Wine Dinner at Capitol Cellarshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/11may2016_1_parma-ridge_storm-clouds.jpg11May2016_1_Parma-Ridge_Storm-Cloudshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/13april2016_1_parma-ridge_sauteed-mushrooms.jpgFlatbreadhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/10jan2016_2b_parma-ridge-bistro_food_biscuits-gravy.jpgBest Ever Biscuits and Gravy2016-06-30T19:35:36+00:00monthlyhttps://boisefoodieguild.blog/2016/06/30/capitol-cellars-hosts-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2016/06/29june2016_1h_capitol-cellars_head-chef.jpgExec Chefhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/26aug2015_1_capitol-cellars_entrance.jpgThe entrance at 5th and Main in the Belgrade Building.https://boisefoodieguild.blog/wp-content/uploads/2016/06/29june2016_1c_capitol-cellars_storm-and-stephanie_robin-better.jpgStephanie and Chef Storm Hodges. Ownrs/Winemakers of Parma Ridge Winery.https://boisefoodieguild.blog/wp-content/uploads/2016/06/29june2016_1b_capitol-cellars_menu.jpgThe Menuhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/29june2016_1d_capitol-cellars_pork-roll.jpgBacon Wrapped Pork Ballontine goat cheese polenta cherry reduction sauce micro red cabbage sprouts 2014 Parma Ridge Winery Merlothttps://boisefoodieguild.blog/wp-content/uploads/2016/06/29june2016_1d_capitol-cellars_moroccan-chix.jpgMoroccan Chicken garbanzo beans, tomato, zucchini served over jasmine rice, cumin yogurt, cilantro 2014 Parma Ridge Winery Syrah another super good wine/food paring. wine went extremely well with the spiciness of the entréehttps://boisefoodieguild.blog/wp-content/uploads/2016/06/29june2016_1g_capitol-cellars_dessert.jpgItalian Zabaglione fresh apricots and cherries 2015 Parma Ridge Winery LaRea Dolce Riesling you really do need to get some of this wine. superb!2016-06-30T17:00:11+00:00monthlyhttps://boisefoodieguild.blog/2016/06/28/a-delightful-visit-to-juniper/https://boisefoodieguild.blog/wp-content/uploads/2016/06/28june2016_1c_juniper_gin-honey-glazed-salmon.jpg28June2016_1c_Juniper_Gin-Honey-Glazed-Salmonhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/28june2016_1b_juniper_pear-fig-chutney_grilled-cheese.jpg28June2016_1b_Juniper_Pear-Fig-Chutney_Grilled-Cheesehttps://boisefoodieguild.blog/wp-content/uploads/2016/06/28june2016_1a_juniper_dutch-quad-beer_juni-the-jets.jpg28June2016_1a_Juniper_Dutch-Quad-Beer_Juni-&-The-Jetshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/28june2016_1_juniper_inside-bar.jpg28June2016_1_Juniper_Inside-Bar2016-06-29T02:06:59+00:00monthlyhttps://boisefoodieguild.blog/2016/06/27/the-infamous-hotdog/https://boisefoodieguild.blog/wp-content/uploads/2016/06/hebrew-national-dogs_jpg.jpgHebrew-National-Dogs_jpghttps://boisefoodieguild.blog/wp-content/uploads/2016/06/johnsonville-cheddar-brat-jpg.jpgJohnsonville-Cheddar-Brat-jpghttps://boisefoodieguild.blog/wp-content/uploads/2016/06/falls-brand-hot-dogs.jpgFalls-Brand-Hot-DogsThe Falls Brand, from Twin Falls, Idahohttps://boisefoodieguild.blog/wp-content/uploads/2016/04/3april2016_1b_new-charbroil-grill_mod-smoker-bbq-grill_open.jpg3April2016_1b_New-CharBroil-Grill_Mod-Smoker-BBQ-Grill_Open2016-06-27T20:26:32+00:00monthlyhttps://boisefoodieguild.blog/2016/06/24/good-breakfast-awesome-dinner/https://boisefoodieguild.blog/wp-content/uploads/2016/06/23june2016_1_breakfast_soft-eggs_swiss-cheese_seed-bread.jpg23June2016_1_Breakfast_Soft-Eggs_Swiss-Cheese_Seed-BreadPoached Eggs on Acme Bakeshop Seed Toast Baby Swiss Cheese Bacon Black Grapeshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/22may2016_1a_captains-shack_desert-mtn-pork_corn_salad.jpg22May2016_1a_Captains-Shack_Desert-Mtn-Pork_Corn_SaladStuffed Desert Mountain 1 1/2" Pork Chops Corn Green Salad2016-06-24T15:28:28+00:00monthlyhttps://boisefoodieguild.blog/2016/06/22/hat-ranchvale-wines-at-chandlers-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1c_chandlers_hatranch-vale_escargo.jpgAn extra that we ordered - Escargo that went very, very well with the Tempranillo. We shared the escargo with our table.https://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1_chandlers_hatranch-vale_day-boat-scallop.jpgDay Boat Scallop pan seared and set on a truffled potato cake with shiitake mushroom in a citru butter 2014 Vale Viornierhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1a_chandlers_hatranch-vale_vale-2009-syrah.jpgWine that was served with the duck.https://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1a_chandlers_hatranch-vale_duck-2-ways.jpgDuck Two Ways seared breast and leg confit on a red cabbage and apple slaw with port wine reduction and mascarpone polentahttps://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1a_chandlers_hatranch-vale_intermezzo.jpgIntermezzo Red Wine Sorbethttps://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1a_chandlers_hatranch-vale_braised-beef-cheeks.jpgBraised Beef Cheeks with celery root and parsnip puree wilted frisee and sherry jus 2012 Vale Merlothttps://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1b_chandlers_hatranch-vale_manchego-honeycomb.jpgManchego accompanied with wild honeycomb candioed walnuts and fresh berries 2013 Hat Ranch Tempranillohttps://boisefoodieguild.blog/wp-content/uploads/2016/06/hat-ranch-vale-collage.jpgHat Ranch - Vale Collagehttps://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1d_chandlers_hatranch-vale_elderflower-coctail.jpgElderflower Cocktailhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/21june2016_1_chandlers_hatranch-vale_menu.jpgThe Menu2016-06-22T23:19:03+00:00monthlyhttps://boisefoodieguild.blog/2016/06/21/wonderful-40th-birthday-party-for-ravenswood-winery/2016-06-21T22:32:43+00:00monthlyhttps://boisefoodieguild.blog/2016/06/10/clearwater-canyon-cellars-wine-dinner-at-richards-vicinos/https://boisefoodieguild.blog/wp-content/uploads/2016/06/washington-avas.jpgWashington-AVAshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_2e_vicino-clearwater-canyon-dinner_fresh-berries.jpg09June2016_2e_Vicino-Clearwater-Canyon-Dinner_Fresh-Berrieshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_2d_vicino-clearwater-canyon-dinner_soy-browsugar-glazed-pork-belly_roasted-sesame-broccoli.jpg09June2016_2d_Vicino-Clearwater-Canyon-Dinner_Soy-BrowSugar-Glazed-Pork-Belly_Roasted-Sesame-Broccolihttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_2c_vicino-clearwater-canyon-dinner_coriander-lamb-meatballs_polenta_salsa-verde.jpg09June2016_2c_Vicino-Clearwater-Canyon-Dinner_Coriander-Lamb-Meatballs_Polenta_Salsa-Verdehttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_2b_vicino-clearwater-canyon-dinner_local-greens_la-quercia-coppa_cherries_goat-cheese.jpg09June2016_2b_Vicino-Clearwater-Canyon-Dinner_Local-Greens_La-Quercia-Coppa_Cherries_Goat-Cheesehttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_2a_vicino-clearwater-canyon-dinner_id-sturgeon_lemon-gastrique_id-caviar-cream.jpg09June2016_2a_Vicino-Clearwater-Canyon-Dinner_ID-Sturgeon_Lemon-Gastrique_ID-Caviar-Creamhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_1b_vicino-clearwater-canyon-dinner_coco-umiker_winemaker.jpg09June2016_1b_Vicino-Clearwater-Canyon-Dinner_Coco-Umiker_Winemakerhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_1a_vicino-clearwater-canyon-dinner_chef-richard-langston.jpg09June2016_1a_Vicino-Clearwater-Canyon-Dinner_Chef-Richard-LangstonChef Richard Langstonhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/09june2016_1_cafe-vicino-clearwater-canyon-dinner_menu.jpg09June2016_1_Cafe-Vicino-Clearwater-Canyon-Dinner_MenuThe Menu for the evening and the wines that were paired with dinner.https://boisefoodieguild.blog/wp-content/uploads/2012/10/vicinos_logo.jpgVicinos_Logo2016-06-10T16:17:52+00:00monthlyhttps://boisefoodieguild.blog/2016/06/07/sakana-japanese-sushi-and-steak-house/https://boisefoodieguild.blog/wp-content/uploads/2016/06/sakanasuchiboise_logo.jpgSakanaSuchiBoise_Logohttps://boisefoodieguild.blog/wp-content/uploads/2016/06/06june2016_1e_sakana-sushi-bar_sample.jpg06June2016_1e_Sakana-Sushi-Bar_Samplehttps://boisefoodieguild.blog/wp-content/uploads/2016/06/06june2016_1d_sakana-sushi-bar_robins-special.jpg06June2016_1d_Sakana-Sushi-Bar_Robins-SpecialA close-up of Robin's special dinner.https://boisefoodieguild.blog/wp-content/uploads/2016/06/06june2016_1c_sakana-sushi-bar_robins-special.jpg06June2016_1c_Sakana-Sushi-Bar_Robins-SpecialRobin had this awesome Special - Mango, Shrimp, Salmon, Avocado, Tuna and Tobl with an Appl;e and Mango Sauce.https://boisefoodieguild.blog/wp-content/uploads/2016/06/06june2016_1a_sakana-sushi-bar_sashimi-delux.jpg06June2016_1a_Sakana-Sushi-Bar_Sashimi-Deluxhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/06june2016_1_sakana-sushi-bar_sashimi-delux.jpg06June2016_1_Sakana-Sushi-Bar_Sashimi-Delux2016-06-07T14:36:04+00:00monthlyhttps://boisefoodieguild.blog/2016/06/05/boise-mobile-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2016/06/05june2016_1c_bfm_mobile-market_flyer-schedule.jpg05June2016_1c_BFM_Mobile-Market_Flyer-ScheduleLook for thed Mobile Market in your neighborhood!https://boisefoodieguild.blog/wp-content/uploads/2016/06/05june2016_1b_bfm_mobile-market_flyer-graphic.jpg05June2016_1b_BFM_Mobile-Market_Flyer-Graphichttps://boisefoodieguild.blog/wp-content/uploads/2016/06/05june2016_1a_bfm_mobile-market_the-truck.jpg05June2016_1a_BFM_Mobile-Market_The-TruckEntrance to the Mobile Market.https://boisefoodieguild.blog/wp-content/uploads/2016/06/05june2016_1_bfm_mobile-market_tamara-cameron.jpg05June2016_1_BFM_Mobile-Market_Tamara-CameronTamara Cameron shows me the inside of the Moble Market.https://boisefoodieguild.blog/wp-content/uploads/2016/05/14may2016_1_bfm_true-roots-veggies_good1.jpg14May2016_1_BFM_True-Roots-Veggies_GoodSome produce that you might find in the Mobile Market.2016-06-05T22:13:04+00:00monthlyhttps://boisefoodieguild.blog/2016/06/02/extended-hours-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2016/06/salmon-special.jpgOur Delicious Salmon Specialhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/pepperoni-flatbread.jpgPepperoni Flatbreadshttps://boisefoodieguild.blog/wp-content/uploads/2016/06/east-block-merlot.jpgThe East Block of Merlot overlooking the Hop Fields Belowhttps://boisefoodieguild.blog/wp-content/uploads/2016/06/storm-and-stephanie-hodge.jpgStorm and Stephanie Hodge2016-06-02T15:20:23+00:00monthlyhttps://boisefoodieguild.blog/2016/05/29/make-your-own-chinese-5-spice/https://boisefoodieguild.blog/wp-content/uploads/2016/05/5_spice_seasonings_graphic.jpg5_spice_seasonings_graphic2016-05-29T15:02:32+00:00monthlyhttps://boisefoodieguild.blog/2016/05/27/ultimate-burgers/https://boisefoodieguild.blog/wp-content/uploads/2016/05/3-burgers-graphic.jpg3 Burgers Graphic2016-05-27T16:34:48+00:00monthlyhttps://boisefoodieguild.blog/2016/05/26/weekend-excitement-at-parma-ridge/https://boisefoodieguild.blog/wp-content/uploads/2016/05/28nov2015_1g_snake-river-ava-visit_parma-ridge-vineyard-biscuits-gravy_with-fried-egg.jpg28Nov2015_1g_Snake-River-AVA-Visit_Parma-Ridge-Vineyard-Biscuits-Gravy_with-Fried-Egghttps://boisefoodieguild.blog/wp-content/uploads/2016/05/13april2016_1_parma-ridge_sauteed-mushrooms.jpg13April2016_1_Parma-Ridge_Sauteed-Mushroomshttps://boisefoodieguild.blog/wp-content/uploads/2016/05/01apr2016_1b_parma-ridge-bistro_bday_patio.jpgThe patio is open! Wonderful sunny and warm day.2016-05-26T14:45:36+00:00monthlyhttps://boisefoodieguild.blog/2016/05/25/time-to-start-griling/https://boisefoodieguild.blog/wp-content/uploads/2016/05/bbq-ribs-graphic.jpgBBQ Ribs graphic2016-05-25T17:10:49+00:00monthlyhttps://boisefoodieguild.blog/2016/05/24/soft-cheeses-visited/2016-05-24T20:58:21+00:00monthlyhttps://boisefoodieguild.blog/2016/05/23/st-lawrence-gridiron-visit/https://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1c_stlawrence-gridiron_king-kong.jpg23May2016_1c_StLawrence-Gridiron_King-Konghttps://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1a_stlawrence-gridiron_smoker_12hr-brisket.jpg23May2016_1a_StLawrence-Gridiron_Smoker_12Hr-BrisketSmoking brisket for 9 - 12 hours, and turkey.https://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1a_stlawrence-gridiron_logo.jpg23May2016_1a_StLawrence-Gridiron_Logohttps://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1e_stlawrence-gridiron_rebellion_succatash.jpg23May2016_1e_StLawrence-Gridiron_Rebellion_Succatashhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1e_stlawrence-gridiron_rebellion_only.jpg23May2016_1e_StLawrence-Gridiron_Rebellion_Onlyhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1d_stlawrence-gridiron_shrimp_and_grits.jpg23May2016_1d_StLawrence-Gridiron_Shrimp_And_Gritshttps://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1c_stlawrence-gridiron_lighting.jpg23May2016_1c_StLawrence-Gridiron_Lightinghttps://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1b_stlawrence-gridiron_interior.jpg23May2016_1b_StLawrence-Gridiron_Interiorhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1a_stlawrence-gridiron_sign.jpg23May2016_1a_StLawrence-Gridiron_SignHappy Hour information.https://boisefoodieguild.blog/wp-content/uploads/2016/05/23may2016_1_stlawrence-gridiron_beers.jpg23May2016_1_StLawrence-Gridiron_Beers2016-05-23T23:33:14+00:00monthlyhttps://boisefoodieguild.blog/2016/05/22/making-fresh-bone-stock/https://boisefoodieguild.blog/wp-content/uploads/2016/05/22may2016_2a_captains-shack_beef-stock_best.jpg22May2016_2a_Captains-Shack_Beef-Stock_BestMaking beef stock. Beef bones from Ed Wilsey, Dessert Farms, Idaho2016-05-23T02:08:33+00:00monthlyhttps://boisefoodieguild.blog/2016/05/19/a-little-more-on-spice-and-herb-blends/https://boisefoodieguild.blog/wp-content/uploads/2016/05/18may2016_1f_captains-shack-month-specials_golden-milk-vegan-ic.jpg18May2016_1f_Captains-Shack-Month-Specials_Golden-Milk-Vegan-IChttps://boisefoodieguild.blog/wp-content/uploads/2016/05/dry-rub-recipes-pg-2.jpgDry Rub Recipes Pg 2https://boisefoodieguild.blog/wp-content/uploads/2016/05/dry-rub-recipes-pg-1.jpgDry Rub Recipes Pg 1https://boisefoodieguild.blog/wp-content/uploads/2016/05/spice-graphic_good.jpgSpice-Graphic_Good2016-05-19T16:30:44+00:00monthlyhttps://boisefoodieguild.blog/2016/05/18/from-our-kitchen-to-yours/https://boisefoodieguild.blog/wp-content/uploads/2016/05/18may2016_1e_captains-shack-month-specials_mush-omelet.jpg18May2016_1e_Captains-Shack-Month-Specials_Mush-Omelethttps://boisefoodieguild.blog/wp-content/uploads/2016/05/18may2016_1d_captains-shack-month-specials_kabobs.jpg18May2016_1d_Captains-Shack-Month-Specials_Kabobshttps://boisefoodieguild.blog/wp-content/uploads/2016/05/18may2016_1c_captains-shack-month-specials_cheese-filo-spinach.jpg18May2016_1c_Captains-Shack-Month-Specials_Cheese-Filo-Spinachhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/18may2016_1b_captains-shack-month-specials_van-ice-cream.jpg18May2016_1b_Captains-Shack-Month-Specials_Van-Ice-Creamhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/18may2016_1a_captains-shack-month-specials_bacon-cheese-omelet.jpg18May2016_1a_Captains-Shack-Month-Specials_Bacon-Cheese-Omelethttps://boisefoodieguild.blog/wp-content/uploads/2016/05/18may2016_1_captains-shack-month-specials_spinach-popovers.jpg18May2016_1_Captains-Shack-Month-Specials_Spinach-Popovershttps://boisefoodieguild.blog/wp-content/uploads/2016/05/herb-blend-chart.jpgHerb Blend ChartI recently saw an article where folks were planting vegetables and herbs in their front yards, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.https://boisefoodieguild.blog/wp-content/uploads/2016/05/17may2016_1a_captains-shack_scallop-salad_with-fruit.jpg17May2016_1a_Captains-Shack_Scallop-Salad_With-Fruithttps://boisefoodieguild.blog/wp-content/uploads/2016/05/17may2016_1_captains-shack_eggs_grrek-filo_sausage.jpg17May2016_1_Captains-Shack_Eggs_Grrek-Filo_Sausagehttps://boisefoodieguild.blog/wp-content/uploads/2016/05/15may2016_1_captains-shack_scallops-crab-rice_salad.jpg15May2016_1_Captains-Shack_Scallops-Crab-Rice_Salad2016-05-18T22:11:22+00:00monthlyhttps://boisefoodieguild.blog/2016/05/16/thank-you-travel-and-leisure-magazine/https://boisefoodieguild.blog/wp-content/uploads/2015/07/11july2015_1b_bfm_potatoes-beets-radish_best.jpg11July2015_1b_BFM_Potatoes-Beets-Radish_Best2016-05-17T01:47:06+00:00monthlyhttps://boisefoodieguild.blog/2016/05/11/holidays-in-may-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2016/05/11may2016_1c_the-buzz-may_teriyaki-pinacolada-burger.jpgTeriyaki Pina Colada Burger Zuchini Salad Baked Beans 2014 Durigutti 14.0% alc Super great paring. Loved it! [18] $17.00https://boisefoodieguild.blog/wp-content/uploads/2016/05/11may2016_1b_the-buzz-may_morocan-carrot-chickpea-salad.jpgMorocan Carrot Chicpea Salad 2015 La Playa Viognier 13.5% alc. The wine tended to go "sour" with the salad. I found it better to eat the salad without the wine. Both good as separate items. [16] $13.00https://boisefoodieguild.blog/wp-content/uploads/2016/05/10may2016_2b_camino-de-santiago_spanish-countryside_painted-2.jpg10May2016_2b_Camino-de-Santiago_Spanish-Countryside_Painted-2https://boisefoodieguild.blog/wp-content/uploads/2016/05/11may2016_1_the-buzz-may_mush-goatcheese-oatcakes.jpgMushrooms and Goatcheese with Oatcakes 2014 Cotes du Rhone 13.0% alc. Great paring with the goat cheese in the salad. [17] $16.00https://boisefoodieguild.blog/wp-content/uploads/2016/05/11may2016_1a_the-buzz-may_albondigas-soup.jpgAlbondigas Soup (Mexican Meatball Soup) 2012 El Olividado Tempranillo 14.5% alc. Really brought out the spiciness of the soup. I preferred the soup without the wine, although both were very good. [18] $18.002016-05-15T14:27:57+00:00monthlyhttps://boisefoodieguild.blog/2016/05/12/be-autiful-weekend-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2016/05/11may2016_1a_parma-ridge_pearsalad-chix.jpgParma Ridge Pear Salad with Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/10jan2016_2b_parma-ridge-bistro_food_biscuits-gravy.jpgBest Ever Biscuits and Gravyhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/11may2016_1_parma-ridge_storm-clouds.jpgPhotograph Courtesy Stephanie Hodge2016-05-15T14:26:51+00:00monthlyhttps://boisefoodieguild.blog/2016/05/08/awesome-mothers-day-weekend-in-the-kitchen/https://boisefoodieguild.blog/wp-content/uploads/2016/05/08may2016_1f_captains-shack_2008-ic-pinot-noir.jpg08May2016_1f_Captains-Shack_2008-IC-Pinot-NoirAdd to this dinner a very good 2008 Indian Creek Pinot Noir and we had a fantastic experience.https://boisefoodieguild.blog/wp-content/uploads/2016/05/07may2016_1_captains-shack_crab-cake-breakfast_on-biscuit_micro-greens.jpg07May2016_1_Captains-Shack_Crab-Cake-Breakfast_On-Biscuit_Micro-GreensCrab Cakes on Biscuits with Strawberry Fan and Rumalade https://boisefoodieguild.blog/wp-content/uploads/2016/05/08may2016_1e_captains-shack_buddy-ray.jpg08May2016_1e_Captains-Shack_Buddy-Rayhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/07may2016_1_captains-shack_crab-cake-breakfast_eggs-hard.jpg07May2016_1_Captains-Shack_Crab-Cake-Breakfast_Eggs-Hard<div align="center">Crab Cakes and Eggs</div> This was an awesome breakfast! Nothing better than seafood for breakfast.https://boisefoodieguild.blog/wp-content/uploads/2016/05/08may2016_1d_captains-shack_spinach-popovers.jpg08May2016_1d_Captains-Shack_Spinach-Popovershttps://boisefoodieguild.blog/wp-content/uploads/2016/05/08may2016_1b_captains-shack_coq-au-vin_spinach-popovers_plated.jpg08May2016_1b_Captains-Shack_Coq-Au-Vin_Spinach-Popovers_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/05/08may2016_1a_captains-shack_coq-au-vin_cooking.jpg08May2016_1a_Captains-Shack_Coq-Au-Vin_Cookinghttps://boisefoodieguild.blog/wp-content/uploads/2016/05/08may2016_1_captains-shack_fresh-popovers.jpg08May2016_1_Captains-Shack_Fresh-Popovershttps://boisefoodieguild.blog/wp-content/uploads/2016/05/07may2016_1a_captains-shack_strawberry-pie-plated.jpg07May2016_1a_Captains-Shack_Strawberry-Pie-PlatedStrawberry Pie After the Crab Cakes, we just had to have this Strawberry Pie. I'm not a baker, but this is wonderful!2016-05-09T11:00:02+00:00monthlyhttps://boisefoodieguild.blog/2016/04/28/yum-meals-this-week/https://boisefoodieguild.blog/wp-content/uploads/2016/04/27april2016_2a_captains-shack_dumpcake_plated.jpg27April2016_2a_Captains-Shack_DumpCake_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/04/27april2016_2_captains-shack_lamb-chops_mashers_brusselssproutsw.jpg27April2016_2_Captains-Shack_Lamb-Chops_Mashers_BrusselsSproutswhttps://boisefoodieguild.blog/wp-content/uploads/2016/04/26april2016_1_captains-shack_asian-salmon.jpg26April2016_1_Captains-Shack_Asian-SalmonAsian Salmon Braised Mushrooms Steameed Asparagushttps://boisefoodieguild.blog/wp-content/uploads/2016/04/27april2016_1b_captains-shack_mushroom-omelet.jpg27April2016_1b_Captains-Shack_Mushroom-OmeletMuishroom Omelet Fresh Fruit2016-04-30T18:09:08+00:00monthlyhttps://boisefoodieguild.blog/2016/04/14/seafood-stirfry/https://boisefoodieguild.blog/wp-content/uploads/2016/04/14-april2016_captains-shack_seafood-stirfry.jpg14 April2016_Captains-Shack_Seafood-StirfryScallops, Shrimp, Brocolli, Carrots, Onions2016-04-15T04:11:48+00:00monthlyhttps://boisefoodieguild.blog/2016/04/14/great-weekend-coming-up-at-parma-ridge-winery-and-restaurant/https://boisefoodieguild.blog/wp-content/uploads/2016/04/13april2016_1_parma-ridge_sauteed-mushrooms.jpg13April2016_1_Parma-Ridge_Sauteed-Mushroomshttps://boisefoodieguild.blog/wp-content/uploads/2016/04/13april2016_1a_parma-ridge_grilled-ribeye.jpg13April2016_1a_Parma-Ridge_Grilled-Ribeyehttps://boisefoodieguild.blog/wp-content/uploads/2016/04/6april216_1c_parma-ridge-restaurant_header.jpg6April216_1c_Parma-Ridge-Restaurant_Headerhttps://boisefoodieguild.blog/wp-content/uploads/2016/04/13april2016_1b_parma-ridge_para-motors.jpg13April2016_1b_Parma-Ridge_Para-Motors2016-04-14T15:20:06+00:00monthlyhttps://boisefoodieguild.blog/2016/04/07/superb-winery-restaurant-in-parma-idaho/2016-04-07T14:39:49+00:00monthlyhttps://boisefoodieguild.blog/2016/04/03/char-broil-grill-maiden-voyage-spatchcock-chicken/https://boisefoodieguild.blog/wp-content/uploads/2016/04/3april2016_2e_new-charbroil-grill_mod-smoker-bbq_plat-ed.jpg3April2016_2e_New-CharBroil-Grill_Mod-Smoker-BBQ_Plat edhttps://boisefoodieguild.blog/wp-content/uploads/2016/04/3april2016_2d_new-charbroil-grill_mod-smoker-bbq_grill-working.jpg3April2016_2d_New-CharBroil-Grill_Mod-Smoker-BBQ_Grill-Workinghttps://boisefoodieguild.blog/wp-content/uploads/2016/04/3april2016_2c_new-charbroil-grill_mod-smoker-bbq_grilling-chix_browning.jpg3April2016_2c_New-CharBroil-Grill_Mod-Smoker-BBQ_Grilling-Chix_Browninghttps://boisefoodieguild.blog/wp-content/uploads/2016/04/3april2016_2a_new-charbroil-grill_mod-smoker-bbq_wine.jpg3April2016_2a_New-CharBroil-Grill_Mod-Smoker-BBQ_Winehttps://boisefoodieguild.blog/wp-content/uploads/2016/04/3april2016_2_new-charbroil-grill_mod-smoker-bbq_spatchcock-chicken.jpg3April2016_2_New-CharBroil-Grill_Mod-Smoker-BBQ_Spatchcock-Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2016/04/3april2016_1_new-charbroil-grill_bsu-cover.jpg3April2016_1_New-CharBroil-Grill_BSU-Cover2016-04-09T17:42:47+00:00monthlyhttps://boisefoodieguild.blog/2016/03/27/wonderful-easter-ham-dinner/https://boisefoodieguild.blog/wp-content/uploads/2016/03/27march2016_1e_easter-dinner_pineapple-carrot-upside-down-plated.jpg27March2016_1e_Easter-Dinner_Pineapple-Carrot-Upside-Down-PlatedPineapple Carrot Cake Upside Down Cake Icing is on the bottom! Told you it was upside down!https://boisefoodieguild.blog/wp-content/uploads/2016/03/27march2016_1d_easter-dinner_pineapple-carrot-upside-down-molded_marnie.jpg27March2016_1d_Easter-Dinner_Pineapple-Carrot-Upside-Down-Molded_MarniePineapple Carrot Upside Down Cake Marnie made this. She found these individual "cake pans" that worked very well for her. Basically, sliced pineapple on the bottom with brown sugar and then carrot cake batter on top and baked. It was super! Thanks Marnie.https://boisefoodieguild.blog/wp-content/uploads/2016/03/27march2016_1c_easter-dinner_plated_ham_ham-gravy_blue-potatoes_sugar-snaps_best.jpg27March2016_1c_Easter-Dinner_Plated_Ham_Ham-Gravy_Blue-Potatoes_Sugar-Snaps_BestHam Ham Gravy Smashed Garlic Blue Potatoes Steamed and Minted Sugar Snap Peashttps://boisefoodieguild.blog/wp-content/uploads/2016/03/27march2016_1a_easter-dinner_parsley-salad_best.jpg27March2016_1a_Easter-Dinner_Parsley-Salad_BestParsley Salad with Shaved Radish and Fresh Miners Lettuce.2016-03-28T04:32:42+00:00monthlyhttps://boisefoodieguild.blog/2016/03/26/2016-treefortfoodfort-boise/https://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_3_treefort-foodfort-boise_liquid-refreshment_1.jpg26March2016_3_Treefort-Foodfort-Boise_Liquid-Refreshment_1There were many local and Idaho breweries represented. Some very good micro breweries and nano breweries.https://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_2d_treefort-foodfort-boise_food_modern-hotel_sausage-lentils.jpg26March2016_2d_Treefort-Foodfort-Boise_Food_Modern-Hotel_Sausage-Lentilshttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_2c_treefort-foodfort-boise_food_juniper_farro_kuboto-beef.jpg26March2016_2c_Treefort-Foodfort-Boise_Food_Juniper_Farro_Kuboto-Beefhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_2c_treefort-foodfort-boise_food_juniper.jpg26March2016_2c_Treefort-Foodfort-Boise_Food_Juniperhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_2b_treefort-foodfort-boise_food_vincinos_lamb-polenta-tomato.jpg26March2016_2b_Treefort-Foodfort-Boise_Food_Vincinos_Lamb-Polenta-Tomatohttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_2a_treefort-foodfort-boise_food_vincinos_rainbow-carrots.jpg26March2016_2a_Treefort-Foodfort-Boise_Food_Vincinos_Rainbow-Carrotshttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_2_treefort-foodfort-boise_food_vincinos.jpg26March2016_2_Treefort-Foodfort-Boise_Food_Vincinoshttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_1d_treefort-foodfort-boise_jump-rope_audience-participation.jpg26March2016_1d_Treefort-Foodfort-Boise_Jump-Rope_Audience-Participationhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_1c_treefort-foodfort-boise_jump-rope_wrapped-up_completed.jpg26March2016_1c_Treefort-Foodfort-Boise_Jump-Rope_Wrapped-Up_Completedhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26march2016_1b_treefort-foodfort-boise_jump-rope_hand-stand.jpg26March2016_1b_Treefort-Foodfort-Boise_Jump-Rope_Hand-Stand2016-03-26T21:36:47+00:00monthlyhttps://boisefoodieguild.blog/2016/03/20/st-patricks-day-party/https://boisefoodieguild.blog/wp-content/uploads/2016/03/19mar2016_1c_irish-soda-bread_plated.jpg19Mar2016_1c_Irish-Soda-Bread_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/19mar2016_1b_irish-soda-bread_whisky-tasting.jpg19Mar2016_1b_Irish-Soda-Bread_Whisky-TastingThe day and the event calls for some good Scotch and maybe a brew, too.https://boisefoodieguild.blog/wp-content/uploads/2016/03/19mar2016_1a_irish-soda-bread_done.jpg19Mar2016_1a_Irish-Soda-Bread_Donehttps://boisefoodieguild.blog/wp-content/uploads/2016/03/19mar2016_1_irish-soda-bread.jpg19Mar2016_1_Irish-Soda-Bread2016-03-20T16:19:52+00:00monthlyhttps://boisefoodieguild.blog/2016/03/17/crescent-roll-tacos/https://boisefoodieguild.blog/wp-content/uploads/2016/03/17mar2016_1d_captains-shack_cresant-tacos_plated.jpg17Mar2016_1d_Captains-Shack_Cresant-Tacos_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/17mar2016_1c_captains-shack_cresant-tacos_plated.jpg17Mar2016_1c_Captains-Shack_Cresant-Tacos_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/17mar2016_1b_captains-shack_cresant-tacos_baked-off.jpg17Mar2016_1b_Captains-Shack_Cresant-Tacos_Baked-Offhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/17mar2016_1a_captains-shack_cresant-tacos_adding-cheese.jpg17Mar2016_1a_Captains-Shack_Cresant-Tacos_Adding-Cheesehttps://boisefoodieguild.blog/wp-content/uploads/2016/03/17mar2016_1_captains-shack_cresant-tacos_filling.jpg17Mar2016_1_Captains-Shack_Cresant-Tacos_Filling2016-03-18T03:42:20+00:00monthlyhttps://boisefoodieguild.blog/2016/03/16/blt-for-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2016/03/16mar2016_1_captains-shack_breakfast_breakfast-blt.jpg16Mar2016_1_Captains-Shack_Breakfast_Breakfast-BLT2016-03-16T20:43:46+00:00monthlyhttps://boisefoodieguild.blog/2016/03/14/irish-days-are-upon-us/https://boisefoodieguild.blog/wp-content/uploads/2016/03/13march2016_1a_captains-shack_lamb-stew-plated.jpg13March2016_1a_Captains-Shack_Lamb-Stew-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/13march2016_1_captains-shack_lamb-stew-prep.jpg13March2016_1_Captains-Shack_Lamb-Stew-PrepPrep for the Irish Stew. Carrots, celery, lamb cubes ()Felzien lamb!), Red onion, green onion and spices.https://boisefoodieguild.blog/wp-content/uploads/2016/03/13march2016_1_captains-shack_beef-2xpotatoes-asparagus-salad.jpg13March2016_1_Captains-Shack_Beef-2xPotatoes-Asparagus-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/12march2016_1_captaimns-shack_ahi-tuna_asparagus_asian-salad.jpg12March2016_1_Captaimns-Shack_Ahi-Tuna_Asparagus_Asian-Salad2016-03-15T15:41:04+00:00monthlyhttps://boisefoodieguild.blog/2016/03/09/cest-francois-at-the-buzz/2016-03-09T17:41:25+00:00monthlyhttps://boisefoodieguild.blog/2016/03/02/kibroms-ethiopian-and-eritrean-restaurant/https://boisefoodieguild.blog/wp-content/uploads/2016/03/02march2016_1c_kibroms-ethiopian-visit_white-tibs_lamb-onion-garlic.jpg02March2016_1c_Kibroms-Ethiopian-Visit_White-Tibs_Lamb-Onion-Garlichttps://boisefoodieguild.blog/wp-content/uploads/2016/03/02march2016_1c_kibroms-ethiopian-visit_menchet_grnd-beef_withbutter-onion-tomato-berbera.jpg02March2016_1c_Kibroms-Ethiopian-Visit_Menchet_Grnd-Beef_withButter-Onion-Tomato-Berberahttps://boisefoodieguild.blog/wp-content/uploads/2016/03/02march2016_1a_kibroms-ethiopian-visit_cardamom-tea_samosas_best.jpg02March2016_1a_Kibroms-Ethiopian-Visit_Cardamom-Tea_Samosas_BestLentil and Beef Samosashttps://boisefoodieguild.blog/wp-content/uploads/2016/03/02march2016_1_kibroms-ethiopian-visit_sign.jpg02March2016_1_Kibroms-Ethiopian-Visit_Sign2016-03-03T00:22:53+00:00monthlyhttps://boisefoodieguild.blog/2016/03/01/meal-variations-and-other-things/https://boisefoodieguild.blog/wp-content/uploads/2016/03/29feb2016_1a_captains-shack-biscuits-n-gravy_biscuit-scramble-hollandaise.jpg29Feb2016_1a_Captains-Shack-Biscuits-N-Gravy_Biscuit-Scramble-HollandaiseBiscuits and Gravyhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/29feb2016_1_captains-shack-biscuits-n-gravy_biscuit-cut.jpg29Feb2016_1_Captains-Shack-Biscuits-N-Gravy_Biscuit-Cuthttps://boisefoodieguild.blog/wp-content/uploads/2016/03/28feb2016_1b_captains-shack_waffle-biscuits_benedict_salmon_and_ham_fruit_sausage.jpg28Feb2016_1b_Captains-Shack_Waffle-Biscuits_Benedict_Salmon_and_Ham_Fruit_Sausagehttps://boisefoodieguild.blog/wp-content/uploads/2016/03/28feb2016_1a_captains-shack_waffle-biscuits_benedict_salmon_fruit_sausage.jpg28Feb2016_1a_Captains-Shack_Waffle-Biscuits_Benedict_Salmon_Fruit_Sausagehttps://boisefoodieguild.blog/wp-content/uploads/2016/03/28feb2016_1_captains-shack_waffle-biscuits_loaded.jpg28Feb2016_1_Captains-Shack_Waffle-Biscuits_Loadedhttps://boisefoodieguild.blog/wp-content/uploads/2016/03/27feb2016_1_captains-shack_cream-of-asparagus-soup.jpg27Feb2016_1_Captains-Shack_Cream-of-Asparagus-SoupCream of Asparagus Souphttps://boisefoodieguild.blog/wp-content/uploads/2016/03/26feb2016_1_sushi-joy_robin_right-facing.jpg26Feb2016_1_Sushi-Joy_Robin_Right-Facing2016-03-01T18:18:03+00:00monthlyhttps://boisefoodieguild.blog/2016/02/23/shrimp-scampi-pizza-and-wildflour-bakery/https://boisefoodieguild.blog/wp-content/uploads/2016/02/23feb2016_1a_wildflour_main-counter.jpg23Feb2016_1a_Wildflour_Main-CounterInterior. There are places to sit and have a cup or two of coffee and some wonderful douighnuts.https://boisefoodieguild.blog/wp-content/uploads/2016/02/23feb2016_1_wildflour_sign.jpg23Feb2016_1_Wildflour_SignWestside of 42nd Streethttps://boisefoodieguild.blog/wp-content/uploads/2016/02/23feb2016_1_2016-restaurants_wildflour-products_apple-doughnut_thumbprint-cookie_jelly-filled.jpg23Feb2016_1_2016-Restaurants_Wildflour-Products_Apple-Doughnut_Thumbprint-Cookie_Jelly-Filledhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/wildflour-bakery.jpgWildflour Bakeryhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/22feb2016_1c_captains-shack_shrimp-pizza_plated_pineapple-basil-salad.jpg22Feb2016_1c_Captains-Shack_Shrimp-Pizza_Plated_Pineapple-Basil-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/22feb2016_1b_captains-shack_shrimp-pizza_out-of-oven.jpg22Feb2016_1b_Captains-Shack_Shrimp-Pizza_Out-Of-Ovenhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/22feb2016_1a_captains-shack_shrimp-pizza_-ready-for-oven.jpg22Feb2016_1a_Captains-Shack_Shrimp-Pizza_ Ready-For-Ovenhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/22feb2016_1_captains-shack_shrimp-pizza_pizza-building_cheese.jpg22Feb2016_1_Captains-Shack_Shrimp-Pizza_Pizza-Building_Cheesehttps://boisefoodieguild.blog/wp-content/uploads/2016/02/22feb2016_1_captains-shack_shrimp-pizza_pizza-building.jpg22Feb2016_1_Captains-Shack_Shrimp-Pizza_Pizza-Buildinghttps://boisefoodieguild.blog/wp-content/uploads/2016/02/22feb2016_1_captains-shack_shrimp-pizza_cooking-shrimp.jpg22Feb2016_1_Captains-Shack_Shrimp-Pizza_Cooking--ShrimpShrimp in skillet getting cooked2016-02-23T21:06:22+00:00monthlyhttps://boisefoodieguild.blog/2016/02/16/valentines-weekend-meals-made-for-robin/https://boisefoodieguild.blog/wp-content/uploads/2016/02/14feb2016_3a_captains-shack_day-after-valentines_fennel-cukes-chix_pate.jpg14Feb2016_3a_Captains-Shack_Day-After-Valentines_Fennel-Cukes-Chix_Patehttps://boisefoodieguild.blog/wp-content/uploads/2016/02/14feb2016_3_captains-shack_day-after-valentines_flowers.jpg14Feb2016_3_Captains-Shack_Day-After-Valentines_FlowersFlowers for Robin. Loving her was the easiest thing I ever did!https://boisefoodieguild.blog/wp-content/uploads/2016/02/14feb2016_2a_captains-shack_day-after-valentines_plated.jpg14Feb2016_2a_Captains-Shack_Day-After-Valentines_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/14feb2016_1e_captains-shack_valentines-dinner_skillet-apple-pie_modified.jpg14Feb2016_1e_Captains-Shack_Valentines-Dinner_Skillet-Apple-Pie_Modifiedhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/14feb2016_1d_captains-shack_valentines-dinner_beef-puree-plated.jpg14Feb2016_1d_Captains-Shack_Valentines-Dinner_Beef-Puree-PlatedSunday dinner Beof Bourgonne https://boisefoodieguild.blog/wp-content/uploads/2016/02/14feb2016_1a_captains-shack_prevalentines-dinner_lamb-chops.jpg14Feb2016_1a_Captains-Shack_PreValentines-Dinner_Lamb-ChopsSaturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Saucehttps://boisefoodieguild.blog/wp-content/uploads/2016/02/14feb2016_1_captains-shack_valentines-breakfast_eggs-benedict.jpg14Feb2016_1_Captains-Shack_Valentines-Breakfast_Eggs-Benedict2016-02-16T19:28:06+00:00monthlyhttps://boisefoodieguild.blog/2016/02/13/vine-wine-shop-and-lounge/https://boisefoodieguild.blog/wp-content/uploads/2016/02/12feb2016_1e_the-vine_bolognese.jpgOur "After Six Entree" this week is available Thursday & Friday only. This week is Pasta A'la Bolognese. Comes with bread and house salad.https://boisefoodieguild.blog/wp-content/uploads/2016/02/12feb2016_1_the-vine_sign.jpg12Feb2016_1_The-Vine_Signhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/12feb2016_1b_the-vine_wines-offered.jpgThe wines we sampled tonight.https://boisefoodieguild.blog/wp-content/uploads/2016/02/12feb2016_1c_the-vine_keith-nyquist_-adrien-shoenheitz.jpgKeith Nyquist and Adrien serve and explain the wines.https://boisefoodieguild.blog/wp-content/uploads/2016/02/12feb2016_1a_the-vine_interior.jpgThe interior of the lounge.https://boisefoodieguild.blog/wp-content/uploads/2016/02/12feb2016_1a_the-vine_pano.jpgA panoramic view of the interior of the lounge.https://boisefoodieguild.blog/wp-content/uploads/2016/02/12feb2016_1d_the-vine_house-salad.jpgBread and House Salad2016-02-13T23:21:29+00:00monthlyhttps://boisefoodieguild.blog/2016/02/10/great-valentines-wine-dinner/https://boisefoodieguild.blog/wp-content/uploads/2016/02/09feb2016_1d_the-buzz-choco_kahlua-bundt-cake.jpgKahlua Bundt Cake 2014 Dry Creek Heritage Zinfandel 14.5% alc. A superb wine. great with the chocolate cake. Well worth buying some. [19] $23.00https://boisefoodieguild.blog/wp-content/uploads/2016/02/09feb2016_1_the-buzz-choco_entrance-plants.jpg09Feb2016_1_The-Buzz-Choco_Entrance-Plantshttps://boisefoodieguild.blog/wp-content/uploads/2016/02/09feb2016_1_the-buzz-choco_choco-scallop_baba-ghanoeshe.jpgChocolate Scallops White Chocolate Baba Ghanoesh 2013 Valley of the Moon Pinot Blanc 13.9 % alc. Not one of the best wines for the night.just OK. Balance and body light [17] $16.00https://boisefoodieguild.blog/wp-content/uploads/2016/02/09feb2016_1a_the-buzz-choco_pumpkin-soup.jpgPumpkin Soup 2012 Tapiz Malbec 13.9% alc. a good malbec that went very well with the pumpkin. good body and finish [18] $22.00https://boisefoodieguild.blog/wp-content/uploads/2016/02/09feb2016_1b_the-buzz-choco_pecan-strawbrry-salad.jpgPecan and Strawberry Salad with Chocolate Balsamic Vinaigrette 2014 Bila Haut Rose 13.0% alc another good wine but not outstanding. it had a hard time with the salad. [17] $15.00https://boisefoodieguild.blog/wp-content/uploads/2016/02/09feb2016_1c_the-buzz-choco_pork-medallions_cauliflower-peppers.jpgPork Medallions with Espresso and Chocolate Crust Cauliflower Pepper Medley with Chocolate Drizzle 2011 Basil Cellars Claret 13.6% aqlc. One of the better wines of the evening. great match with the pork and the cauliflower. [19] $23.002016-02-11T00:00:19+00:00monthlyhttps://boisefoodieguild.blog/2016/02/08/super-bowl-weekend/https://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_2a_super-bowl_powels-candy_robin.jpg7Feb2016_2a_Super-Bowl_Powels-Candy_RobinWe went to Powell's Sweet Shop and got some candy hearts and gilato. Look at the lid of the candy box on the copunter.https://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_2a_super-bowl_italian-peppers-meatballs-pasta_paul.jpg7Feb2016_2a_Super-Bowl_Italian-Peppers-Meatballs-Pasta_Paulhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1g_super-bowl_robin-7layer-dip.jpg7Feb2016_1g_Super-Bowl_Robin-7Layer-Diphttps://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1f_super-bowl_robin-7layer-dip.jpg7Feb2016_1f_Super-Bowl_Robin-7Layer-DipRobin https://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1e_super-bowl_wings-shrimp-dips.jpg7Feb2016_1e_Super-Bowl_Wings-Shrimp-Dipshttps://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1d_super-bowl_crawfish-pie-plated.jpg7Feb2016_1d_Super-Bowl_Crawfish-Pie-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1c_super-bowl_crawfish-purging.jpg7Feb2016_1c_Super-Bowl_Crawfish-Purginghttps://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1c_super-bowl_crawfish-pie-filled.jpg7Feb2016_1c_Super-Bowl_Crawfish-Pie-Filledhttps://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1b_super-bowl_crawfish-pie-cooking.jpg7Feb2016_1b_Super-Bowl_Crawfish-Pie-Cookinghttps://boisefoodieguild.blog/wp-content/uploads/2016/02/7feb2016_1a_super-bowl_beet-panna-cotta.jpg7Feb2016_1a_Super-Bowl_Beet-Panna-Cotta2016-03-06T05:02:51+00:00monthlyhttps://boisefoodieguild.blog/2016/01/27/breakfast-at-st-lukes/https://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1j_bob-ohsurgery_chix-beabs-carrots-potatoes.jpg19Jan42016_1j_Bob-OHSurgery_Chix-Beabs-Carrots-Potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1i_bob-ohsurgery_robin-blueberry-crepes.jpg19Jan42016_1i_Bob-OHSurgery_Robin-Blueberry-Crepeshttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1h_bob-ohsurgery_room-view.jpg19Jan42016_1h_Bob-OHSurgery_Room-Viewhttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1f_bob-ohsurgery_marnie_dinner_poached-apples-brandy.jpg19Jan42016_1f_Bob-OHSurgery_Marnie_Dinner_Poached-Apples-BrandyBrandy Poached Pears on Custard Pie Marnie and Mac made this, too!https://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1e_bob-ohsurgery_marnie_dinner_pork-spinach-potatoes.jpg19Jan42016_1e_Bob-OHSurgery_Marnie_Dinner_Pork-Spinach-Potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1d_bob-ohsurgery_24jan-vincinos-bill-smui-stowe_me-sophia.jpg19Jan42016_1d_Bob-OHSurgery_24Jan-Vincinos-Bill-SMui-Stowe_Me-Sophiahttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1c_bob-ohsurgery_24jan-vincinos-plated.jpg19Jan42016_1c_Bob-OHSurgery_24Jan-Vincinos-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1c_bob-ohsurgery_24jan-vincinos-eggs-sauerkraut-bacon-potatoes.jpg19Jan42016_1c_Bob-OHSurgery_24Jan-Vincinos-Eggs-Sauerkraut-Bacon-Potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1c_bob-ohsurgery_24jan-vincinos-brunch.jpg19Jan42016_1c_Bob-OHSurgery_24Jan-Vincinos-Brunchhttps://boisefoodieguild.blog/wp-content/uploads/2016/01/19jan42016_1b_bob-ohsurgery_sir-caugh-a-lot.jpg19Jan42016_1b_Bob-OHSurgery_Sir-Caugh-A-LotSir Koffs-A-Lot. Hold the bear close to your chest if you must cough. It helps to eleviate the pain.2016-01-27T23:16:46+00:00monthlyhttps://boisefoodieguild.blog/2016/01/18/special-food-special-family/https://boisefoodieguild.blog/wp-content/uploads/2016/01/17jan2016_1b_flying-pie_mixed-pizza.jpg17Jan2016_1b_Flying-Pie_Mixed-PizzaFlying Pie Meat and Vegetable Pizzahttps://boisefoodieguild.blog/wp-content/uploads/2016/01/17jan2016_1a_flying-pie_wht-pizza_cheese-artichoke-alfredo.jpg17Jan2016_1a_Flying-Pie_Wht-Pizza_Cheese-Artichoke-Alfredohttps://boisefoodieguild.blog/wp-content/uploads/2016/01/recipe-converter.jpgRecipe-Converterhttps://boisefoodieguild.blog/wp-content/uploads/2016/01/17jan2016_1_captains-shack_breakfast_id-polenta-bacon-eggs.jpg17Jan2016_1_Captains-Shack_Breakfast_ID-Polenta-Bacon-Eggshttps://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1g_richards-cafe-vicino_red-wine.jpg03Nov2015_1g_Richards-Cafe-Vicino_Red-Wine2016-01-18T17:32:31+00:00monthlyhttps://boisefoodieguild.blog/2016/01/14/latest-news-from-parma-ridge-wine-and-spirits/https://boisefoodieguild.blog/wp-content/uploads/2016/01/10jan2016_2b_parma-ridge-bistro_food_biscuits-gravy.jpgBest Ever Biscuits and Gravyhttps://boisefoodieguild.blog/wp-content/uploads/2016/01/10jan2016_2h_parma-ridge-bistro_food_viognier-poached-pear.jpgViognier Poached Pear - Brown Butter Sautéed Pears with a hint of coriander and star anise deglazed with Parma Ridge Viognier and honey served with Vanilla Bean Ice Creamhttps://boisefoodieguild.blog/wp-content/uploads/2016/01/2015-parma-ridge-hodge-logo.jpg2015-Parma-Ridge-Hodge-Logohttps://boisefoodieguild.blog/wp-content/uploads/2016/01/parma-ridge-patio.jpgParma-Ridge-Patiohttps://boisefoodieguild.blog/wp-content/uploads/2016/01/10jan2016_2g_parma-ridge-bistro_food_grilled-romaine-salads.jpgGrilled Romainehttps://boisefoodieguild.blog/wp-content/uploads/2016/01/10jan2016_2_parma-ridge-bistro_food_cream-of-mush.jpgCreamy Mushroom Soup (Vegetarian)https://boisefoodieguild.blog/wp-content/uploads/2016/01/10jan2016_2e_parma-ridge-bistro_food_chargrilled-kielbasa-pretzel-bun.jpgChargrilled Kielbasa on Pretzel Bun2016-01-14T21:00:22+00:00monthlyhttps://boisefoodieguild.blog/2016/01/13/the-buzz-enoteria-land-of-wine/https://boisefoodieguild.blog/wp-content/uploads/2016/01/12jan2016_1f_buzz-italian-wine_cassata-cake.jpgCassata Cake NV Fratelli Casa Rossa 4.5% alc. yes, a sweet dessert wine that went well with the cake. light on the nose but very appealing with the dessert. [18] $15.00https://boisefoodieguild.blog/wp-content/uploads/2016/01/12jan2016_1_buzz-italian-nite_chicken-marsala_pea-carrot-flan.jpgChicken Marsala with Pea and Carrot Flan (Great flan! I want this again.) 2014 Rocca di Montemassi Le Focaie 13.0% alc. superb paring with the Marsala, which comes from Sicily. great appeal. [19] $25.00https://boisefoodieguild.blog/wp-content/uploads/2016/01/12jan2016_1e_buzz-italian-wine_antipasta-salad.jpgAntipasto Chopped Salad (Absolutely a superb salad! Red wine vinegar, paprika, grape seed oil and garlic were in the dressing. Super!) 2014 Principi di Butera Insolia 13.0% alc. superb match with the salad. great balance and fruit. [19] $20.00https://boisefoodieguild.blog/wp-content/uploads/2016/01/12jan2016_1d_buzz-italian-wine_italian-wedding-soup.jpgItalian Wedding Soup 2013 Avanti Pinot Noir 12% alc. great match with the soup. good deep red color with black cherry nose. [19] $12.00https://boisefoodieguild.blog/wp-content/uploads/2016/01/12jan2016_1a_buzz-italian-wine_frittatine-di-pasta_open.jpgOops! One bite gone! Really good.https://boisefoodieguild.blog/wp-content/uploads/2016/01/12jan2016_1b_buzz-italian-wine_frittatine-di-pasta_plated.jpgFrittatine di Pasta 2013 Villadoria Barbera d'alba 13.0% alc. good clarity but lacking some color. great balance and finish. superb match with the pasta. [19] $15.00https://boisefoodieguild.blog/wp-content/uploads/2016/01/12jan2016_1c_buzz-italian-wine_the-buzz.jpg12Jan2016_1c_Buzz-Italian-wine_The-Buzz2016-01-13T22:08:22+00:00monthlyhttps://boisefoodieguild.blog/2016/01/12/yummy-beef-short-rib-borscht/https://boisefoodieguild.blog/wp-content/uploads/2016/01/11jan2016_2_captains-shack-beef-short-rib-borscht_plated.jpg11Jan2016_2_Captains-Shack-Beef-Short-Rib-Borscht_PlatedOh my. The finished product! And as the recipe says, "Ladle the soup into bowls and garnish with the scallions, dill and a dollop of crème fraîche [or sour cream]. Serve with spicy mustard and slices of dark bread." The diced scallions and dill or fennel will really add to the flavors.https://boisefoodieguild.blog/wp-content/uploads/2016/01/11jan2016_1a_captains-shack-beef-short-rib-borscht_onions-carmelizing.jpg11Jan2016_1a_Captains-Shack-Beef-Short-Rib-Borscht_Onions-CarmelizingOnions are caramelizing in the beef fat.https://boisefoodieguild.blog/wp-content/uploads/2016/01/11jan2016_1_captains-shack-beef-short-rib-borscht_in-pot.jpg11Jan2016_1_Captains-Shack-Beef-Short-Rib-Borscht_In-PotBraised - caramelized - beef short ribs, beet stems and potatoes are waiting for the beet cooking liquid.2016-01-12T23:25:08+00:00monthlyhttps://boisefoodieguild.blog/2016/01/09/eggs-in-the-basket/https://boisefoodieguild.blog/wp-content/uploads/2016/01/09jan2016_1b_captains-shack-breakfast_eggs-in-cups.jpg09Jan2016_1b_Captains-Shack-Breakfast_Eggs-In-Cupshttps://boisefoodieguild.blog/wp-content/uploads/2016/01/09jan2016_1a_captains-shack-breakfast_potato-cups.jpg09Jan2016_1a_Captains-Shack-Breakfast_Potato-Cupshttps://boisefoodieguild.blog/wp-content/uploads/2016/01/09jan2016_1_captains-shack-breakfast_prochuitto-browning.jpg09Jan2016_1_Captains-Shack-Breakfast_Prochuitto-BrowningProsciutto is diced and lightly browned.2016-01-11T06:38:43+00:00monthlyhttps://boisefoodieguild.blog/2016/01/02/try-this-for-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2016/01/02jan2016_1_captains-shack-brerakfast_eggs-salmon-spinach-bearnaise-sourdough.jpg02Jan2016_1_Captains-Shack-Brerakfast_Eggs-Salmon-Spinach-Bearnaise-SourdoughEggs Béarnaise with Fresh Baby Spinach and Salmon on Sourdough Toast2016-01-02T17:30:29+00:00monthlyhttps://boisefoodieguild.blog/2016/01/01/happy-2016-everyone/https://boisefoodieguild.blog/wp-content/uploads/2016/01/01jan2016_1b_captains-shack-lamb-dinner_1997-ic-pinot-noir.jpg01Jan2016_1b_Captains-Shack-Lamb-Dinner_1997-IC-Pinot-Noirhttps://boisefoodieguild.blog/wp-content/uploads/2016/01/01jan2016_1_captains-shack-lamb-dinner_chops-bearnaise_beans-salad.jpg01Jan2016_1_Captains-Shack-Lamb-Dinner_Chops-Bearnaise_Beans-SaladBraised Felzien Lamb Chops Poached Green Beans SApinach Salad with tomatoes, micro greens and carrots Champagne Pear Dressing2016-01-01T17:56:04+00:00monthlyhttps://boisefoodieguild.blog/2015/12/28/ah-yes-good-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2015/12/28dec2015_1_captains-shack-breakfast_brioche-fr-toast_turkey-bacon.jpg28Dec2015_1_Captains-Shack-Breakfast_Brioche-Fr-Toast_Turkey-BaconBrioche French Toast with Blueberries and Powdered Sugar Turkey Bacon2015-12-28T23:13:48+00:00monthlyhttps://boisefoodieguild.blog/2015/12/26/wonderful-christmas-dinner/https://boisefoodieguild.blog/wp-content/uploads/2015/12/25dec2015_1e_christmas-dinner_mac-rolls.jpg25Dec2015_1e_Christmas-Dinner_Mac-Rollshttps://boisefoodieguild.blog/wp-content/uploads/2015/12/november-2015_1_robin-my-phone-walpaper.jpgNovember-2015_1_Robin-My-Phone-Walpaperhttps://boisefoodieguild.blog/wp-content/uploads/2015/12/25dec2015_1d_christmas-dinner_christmas-goose.jpg25Dec2015_1d_Christmas-Dinner_Christmas-Goosehttps://boisefoodieguild.blog/wp-content/uploads/2015/12/25dec2015_1c_christmas-dinner_dinner-wines.jpg25Dec2015_1c_Christmas-Dinner_Dinner-WinesGood wines with dinner. The best of the reds was the Swan. The Indian Creek was good, but a lot of the fruit was gone.https://boisefoodieguild.blog/wp-content/uploads/2015/12/25dec2015_1b_christmas-dinner_sauerkraut_dried-corn.jpg25Dec2015_1b_Christmas-Dinner_Sauerkraut_Dried-CornHousemade Sauerkraut with Green Apples and Dried Corn. https://boisefoodieguild.blog/wp-content/uploads/2015/12/25dec2015_1a_christmas-dinner_robins-veggie-tree.jpg25Dec2015_1a_Christmas-Dinner_Robins-Veggie-TreeRobin made this awesome Christmas Tree Veggie Spread. ()The initial idea came from my Neice, Meg Devine! Thanks Meg.)https://boisefoodieguild.blog/wp-content/uploads/2015/12/25dec2015_1_christmas-dinner_robins-crepe-tiramisu_uncut.jpg25Dec2015_1_Christmas-Dinner_Robins-Crepe-Tiramisu_Uncuthttps://boisefoodieguild.blog/wp-content/uploads/2015/12/25dec2015_1_christmas-dinner_robins-crepe-tiramisu.jpg25Dec2015_1_Christmas-Dinner_Robins-Crepe-Tiramisu2015-12-27T03:47:42+00:00monthlyhttps://boisefoodieguild.blog/2015/12/19/modern-motel-brunch/https://boisefoodieguild.blog/wp-content/uploads/2015/12/19dec2015_1b_modern-motel-brunch_steak-mixedgreens-cauli-grits.jpg19Dec2015_1b_Modern-Motel-Brunch_Steak-MixedGreens-Cauli-Gritshttps://boisefoodieguild.blog/wp-content/uploads/2015/12/19dec2015_1a_modern-motel-brunch_tiramiso-crepe.jpg19Dec2015_1a_Modern-Motel-Brunch_Tiramiso-Crepehttps://boisefoodieguild.blog/wp-content/uploads/2015/12/19dec2015_1_modern-motel-brunch_squash-bread_coffee-butter.jpg19Dec2015_1_Modern-Motel-Brunch_Squash-Bread_Coffee-ButterSquash Bread with Coffee Butter2015-12-19T20:53:36+00:00monthlyhttps://boisefoodieguild.blog/2015/12/17/new-to-us-brickyard-steakhouse-spirits-dueling-pianos/https://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1h_brickyard_brickyard-burger_special.jpg17Dec2015_1h_Brickyard_Brickyard-Burger_Specialhttps://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1g_brickyard_ahi-tuna-sandwich.jpg17Dec2015_1g_Brickyard_Ahi-Tuna-Sandwichhttps://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1f_brickyard_flora-dora.jpg17Dec2015_1f_Brickyard_Flora-Dorahttps://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1e_brickyard_interior.jpg17Dec2015_1e_Brickyard_InteriorThe dining area.https://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1d_brickyard_chuhuli-glass-lamp.jpg17Dec2015_1d_Brickyard_Chuhuli-Glass-Lamphttps://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1c_brickyard_chuhuli-grapevine-closeup.jpg17Dec2015_1c_Brickyard_Chuhuli-Grapevine-Closeuphttps://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1b_brickyard_chuhuli-grapevine.jpg17Dec2015_1b_Brickyard_Chuhuli-Grapevinehttps://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1a_brickyard_id-statesman-bldg.jpg17Dec2015_1a_Brickyard_ID-Statesman-Bldghttps://boisefoodieguild.blog/wp-content/uploads/2015/12/17dec2015_1_brickyard_sign.jpg17Dec2015_1_Brickyard_Sign2015-12-17T23:56:57+00:00monthlyhttps://boisefoodieguild.blog/2015/12/08/two-super-breakfasts/https://boisefoodieguild.blog/wp-content/uploads/2015/12/08dec2015_1a_captains-shack_breakfast-poached-eggs_ham.jpg08Dec2015_1a_Captains-Shack_Breakfast-Poached -Eggs_Hamhttps://boisefoodieguild.blog/wp-content/uploads/2015/12/08dec2015_1_captains-shack_breakfast-latkes.jpg08Dec2015_1_Captains-Shack_Breakfast-LatkesPotato Latkes Apple Sauce Sour Cream Mostly all Idaho products. Yummers!2015-12-09T05:01:06+00:00monthlyhttps://boisefoodieguild.blog/2015/12/05/tea-time-at-capitol-cellars/https://boisefoodieguild.blog/wp-content/uploads/2015/12/05dec2015_1d_capitol-cellars_tea-time_robin.jpg05Dec2015_1d_Capitol-Cellars_Tea-Time_Robinhttps://boisefoodieguild.blog/wp-content/uploads/2015/12/05dec2015_1c_capitol-cellars_tea-time_tea-poured.jpg05Dec2015_1c_Capitol-Cellars_Tea-Time_Tea-Pouredhttps://boisefoodieguild.blog/wp-content/uploads/2015/12/05dec2015_1b_capitol-cellars_tea-time_food-bites.jpg05Dec2015_1b_Capitol-Cellars_Tea-Time_Food-Biteshttps://boisefoodieguild.blog/wp-content/uploads/2015/12/05dec2015_1a_capitol-cellars_tea-time_teapot.jpg05Dec2015_1a_Capitol-Cellars_Tea-Time_TeapotInteresting tea pot. The pot actually was made to fit into the cup. Look close.https://boisefoodieguild.blog/wp-content/uploads/2015/12/05dec2015_1_capitol-cellars_tea-time_bw_super.jpg05Dec2015_1_Capitol-Cellars_Tea-Time_B&W_SuperNo. No wine today. Just look and dream.2015-12-06T16:00:01+00:00monthlyhttps://boisefoodieguild.blog/2015/12/03/weekend-specials-at-parma-ridge-winery/2015-12-06T16:01:21+00:00monthlyhttps://boisefoodieguild.blog/2015/11/29/easy-eggs-florentine-two-ways/https://boisefoodieguild.blog/wp-content/uploads/2015/11/29nov2015_1a_captains-shack_soft-eggs_spinach_toast.jpg29Nov2015_1a_Captains-Shack_Soft-Eggs_Spinach_ToastFresh Spinach Steamed in Water and Tarragon Vinegar and then topped with Two Soft Poached Eggs. Toasted Sourdough with Raspberry Jam.https://boisefoodieguild.blog/wp-content/uploads/2015/11/29nov2015_1_captains-shack_soft-eggs_spinach_potatoes.jpg29Nov2015_1_Captains-Shack_Soft-Eggs_Spinach_PotatoesChopped Raw Spinach Topped with Two Soft Cooked Eggs and served with French Fries.2015-11-29T19:58:39+00:00monthlyhttps://boisefoodieguild.blog/2015/11/29/brunch-again-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1h_snake-river-ava-visit_parma-ridge-vineyard-burger.jpg28Nov2015_1h_Snake-River-AVA-Visit_Parma-Ridge-Vineyard-Burgerhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1g_snake-river-ava-visit_parma-ridge-vineyard-clam-chowder.jpg28Nov2015_1g_Snake-River-AVA-Visit_Parma-Ridge-Vineyard-Clam-Chowderhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1f_snake-river-ava-visit_parma-ridge-vineyard-house-salad.jpg28Nov2015_1f_Snake-River-AVA-Visit_Parma-Ridge-Vineyard-House-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1d_snake-river-ava-visit_parma-ridge-vineyard-stephanies-art-in-tasting-room.jpg28Nov2015_1d_Snake-River-AVA-Visit_Parma-Ridge-Vineyard-Stephanies-Art-In-Tasting-RoomMore artwork by Stephanie Hodge. It is for sale if you wish. Contact Stephanie at the winery.https://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1c_snake-river-ava-visit_parma-ridge-vineyard-tasting-room.jpg28Nov2015_1c_Snake-River-AVA-Visit_Parma-Ridge-Vineyard-Tasting-RoomThe Tasting Bar. The artwork on the wall is all by Stephanie.https://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1b_snake-river-ava-visit-hdr_parma-ridge-vineyard-pano_detail.jpg28Nov2015_1b_Snake-River-AVA-Visit-HDR_Parma-Ridge-Vineyard-Pano_DetailPart of the Snake River AVA from Parma Ridge Winery tasting room. Beautiful!https://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1a_snake-river-ava-visit_parma-ridge-menus.jpg28Nov2015_1a_Snake-River-AVA-Visit_Parma-Ridge-MenusTable menus and wine for our cellar.https://boisefoodieguild.blog/wp-content/uploads/2015/11/28nov2015_1_snake-river-ava-visit_parma-ridge-entrance.jpg28Nov2015_1_Snake-River-AVA-Visit_Parma-Ridge-Entrance2015-11-29T19:08:32+00:00monthlyhttps://boisefoodieguild.blog/2015/11/27/a-thankful-and-traditional-thanksgiving/https://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2h_turkey-day-sequence_buddy-waits-for-bob_bw_best.jpg26Nov2015_2h_Turkey-Day-Sequence_Buddy-Waits-For-Bob_B&W_Besthttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2g_turkey-day-sequence_macs-rolls.jpg26Nov2015_2g_Turkey-Day-Sequence_Macs-Rollshttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2f_turkey-day-sequence_plated.jpg26Nov2015_2f_Turkey-Day-Sequence_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2e_turkey-day-sequence_pecan-pie.jpg26Nov2015_2e_Turkey-Day-Sequence_Pecan-Piehttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2d_turkey-day-sequence_turkey.jpg26Nov2015_2d_Turkey-Day-Sequence_Turkeyhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2c_turkey-day-sequence_ham.jpg26Nov2015_2c_Turkey-Day-Sequence_Hamhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2b_turkey-day-sequence_individual-stuffings.jpg26Nov2015_2b_Turkey-Day-Sequence_Individual-Stuffingshttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2a_turkey-day-sequence_appetizer-dips.jpg26Nov2015_2a_Turkey-Day-Sequence_Appetizer-Dipshttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_2_turkey-day-sequence_table-set.jpg26Nov2015_2_Turkey-Day-Sequence_Table-Sethttps://boisefoodieguild.blog/wp-content/uploads/2015/11/26nov2015_1b_turkey-day-sequence_step3-dried-corn_herb-butter.jpg26Nov2015_1b_Turkey-Day-Sequence_Step3-Dried-Corn_Herb-Butter2015-11-28T03:03:59+00:00monthlyhttps://boisefoodieguild.blog/2015/11/20/fine-steaks-at-ruths-chris-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1_ruth-chris_caesar-salad.jpg19Nov2015_1_Ruth-Chris_Caesar-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1e_ruth-chris_chocolate-sin.jpg19Nov2015_1e_Ruth-Chris_Chocolate-Sinhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1d_ruth-chris_potatoes.jpg19Nov2015_1d_Ruth-Chris_Potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1c_ruth-chris_creamed-spinach.jpg19Nov2015_1c_Ruth-Chris_Creamed-Spinachhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1b_ruth-chris_beef-tenderloin.jpg19Nov2015_1b_Ruth-Chris_Beef-Tenderloinhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1a_ruth-chris_herb-chicken.jpg19Nov2015_1a_Ruth-Chris_Herb-Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1_ruth-chris_robin-checks-wine-list.jpg19Nov2015_1_Ruth-Chris_Robin-Checks-Wine-Listhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1_ruth-chris_dinner-wine.jpg19Nov2015_1_Ruth-Chris_Dinner-Winehttps://boisefoodieguild.blog/wp-content/uploads/2015/11/19nov2015_1_ruth-chris_dinner-sign.jpg19Nov2015_1_Ruth-Chris_Dinner-Sign2015-11-20T16:20:55+00:00monthlyhttps://boisefoodieguild.blog/2015/11/18/wonderful-white-velvet-soup/https://boisefoodieguild.blog/wp-content/uploads/2015/11/18nov2015_1_captains-shack_white-velvet-soup_plated.jpg18Nov2015_1_Captains-Shack_White-Velvet-Soup_PlatedWhite Velvet Soup2015-11-19T00:28:28+00:00monthlyhttps://boisefoodieguild.blog/2015/11/18/a-good-night-at-the-boise-fry-company/https://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1f_boise-fry-co_was-a-good-nite.jpg17Nov2015_1f_Boise-Fry-Co_Was-A-Good-NiteIt was a good night!https://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1e_boise-fry-co_buff-burger_fry-sauces-brew.jpg17Nov2015_1e_Boise-Fry-Co_Buff-Burger_Fry-Sauces-BrewBuffalo Burger with Classic Topping (garlic aioli, spring mix, red onion, pickles, tomato) Russet Fries for Twohttps://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1d_boise-fry-co_fry-sauces-and-salts.jpg17Nov2015_1d_Boise-Fry-Co_Fry-Sauces-and-SaltsA wide variety of fry dips and salts are available. Help yourself.https://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1c_boise-fry-co_wall-art.jpg17Nov2015_1c_Boise-Fry-Co_Wall-ArtArtwork on the wall.https://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1b_boise-fry-co_order-counter.jpg17Nov2015_1b_Boise-Fry-Co_Order-CounterThe ordering area and more seating.https://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1a_boise-fry-co_interior.jpg17Nov2015_1a_Boise-Fry-Co_InteriorA spacious dining area. Tables and chair or couches.https://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1_boise-fry-co_front-soor.jpg17Nov2015_1_Boise-Fry-Co_Front-Soor2015-11-18T16:03:27+00:00monthlyhttps://boisefoodieguild.blog/2015/11/17/heres-a-different-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2015/11/17nov2015_1_captains-shack-breakfast_eggs-buerre-blanc.jpg17Nov2015_1_Captains-Shack-Breakfast_Eggs-Buerre-BlancEggs Beurre Blanc on Toasted Brioche on a bed of Baby Spinach and Arugula and Bean Sprouts Fresh Raspberries and Blueberries2015-11-17T18:19:39+00:00monthlyhttps://boisefoodieguild.blog/2015/11/15/sunday-dinner/https://boisefoodieguild.blog/wp-content/uploads/2015/11/15nov2015_1_captains-shack_sunday-dinner.jpg15Nov2015_1_Captains-Shack_Sunday-DinnerIdaho Polenta Spinach and Butternut Squash Casserole T-Bone Steak with Sauteed Mushrooms and Red Wine Reduction with Shallots 2015-11-16T00:02:02+00:00monthlyhttps://boisefoodieguild.blog/2015/11/14/winter-at-the-boise-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2015/11/14nov2015_1a_bfm_pano-photo.jpg14Nov2015_1a_BFM_Pano-PhotoThe Boise Farmers Market open indoors now through Dec 19th.https://boisefoodieguild.blog/wp-content/uploads/2015/11/14nov2015_1_bfm_pano-photo.jpg14Nov2015_1_BFM_Pano-PhotoThe Boise Farmers Market2015-11-14T23:48:17+00:00monthlyhttps://boisefoodieguild.blog/2015/11/08/great-sunday-brunch-at-parma-ridge-winery/https://boisefoodieguild.blog/wp-content/uploads/2015/11/2015-parma-ridge-hodge-logo.jpg2015-Parma-Ridge-Hodge-Logohttps://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1k_parma-ridge-brunch_owyhee-farms-beef-shortribs.jpg08Nov2015_1k_Parma- Ridge-Brunch_Owyhee-Farms-Beef-ShortribsSlow Braised Beef Short Ribs rosemary mashed potatoes, grilled asparagus, homemade breadhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1j_parma-ridge-brunch_best-ever-biscuits-gravy.jpg08Nov2015_1j_Parma- Ridge-Brunch_Best-Ever-Biscuits-GravyEric had the Biscuits and Gravyhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1i_parma-ridge-brunch_sliders-rosemary-fries.jpg08Nov2015_1i_Parma- Ridge-Brunch_Sliders-Rosemary-FriesSliders and Rosemary Garlic Truffle Fries choice of Ground Beef with smoked provolone, bacon and mesquite aioli "Triple B" Ground Beef with bacon, bleu chees and BBQ Braised Pulled Pork with black cherry BBQ saucehttps://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1h_parma-ridge-brunch_cheese-salami-plate.jpg08Nov2015_1h_Parma- Ridge-Brunch_Cheese-Salami-PlateCheese and Salami Platter smoked provolone, Boursin, dill Havarti, muenster, fresh mozzarella, warm brie and bleu cheese with dry salami and fresh baked breadhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1g_parma-ridge-brunch_house-salad.jpg08Nov2015_1g_Parma- Ridge-Brunch_House-SaladParma Ridge House Salad Mixed greens with apple cider vinaigrette, Bleu cheese and poached pear with grilled breadhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1f_parma-ridge-brunch_sunday-brunch.jpg08Nov2015_1f_Parma- Ridge-Brunch_Sunday-BrunchSunday Brunch menu in addition to the Happy Hour menu.https://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1f_parma-ridge-brunch_sharable-plates.jpg08Nov2015_1f_Parma- Ridge-Brunch_Sharable-PlatesHappy Hour menu.https://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1e_parma-ridge-brunch_chef-storm-hodge.jpg08Nov2015_1e_Parma- Ridge-Brunch_Chef-Storm-HodgeChef Storm Hodge in his kitchen.https://boisefoodieguild.blog/wp-content/uploads/2015/11/08nov2015_1d_parma-ridge-brunch_dining-area-24people.jpg08Nov2015_1d_Parma- Ridge-Brunch_Dining-Area-24PeopleThe seating area in the restaurant.2015-11-09T02:37:00+00:00monthlyhttps://boisefoodieguild.blog/2015/11/05/good-visit-to-rembrandts-coffee-house-in-eagle/https://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1f_rembrandts_outside-front.jpg05Nov2015_1f_Rembrandts_Outside -Fronthttps://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1e_rembrandts_interior-order-area.jpg05Nov2015_1e_Rembrandts_Interior-Order-AreaThe ordering area.https://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1_rembrandts_pastry-case.jpg05Nov2015_1_Rembrandts_Pastry-CasePastry case.https://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1e_rembrandts_interior.jpg05Nov2015_1e_Rembrandts_InteriorThe dining area. Couches. Tables. Chairs. Pews. Oh yes! It once was a church. All ages are welcome - very young, children, old and very old!https://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1d_rembrandts_frosted-cinnamon-roll-copy.jpg05Nov2015_1d_Rembrandts_Frosted-Cinnamon-Roll - CopyFrosted Cinnamon Rollhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1c_rembrandts_johnnies-omelet-copy.jpg05Nov2015_1c_Rembrandts_Johnnies-Omelet - CopyJohnnie's Omelet with Potatoes and Sour Creamhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1b_rembrandts_lil-jake-omelet-copy.jpg05Nov2015_1b_Rembrandts_Lil-Jake-Omelet - Copyhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/05nov2015_1a_rembrandts_new-menu-copy.jpg05Nov2015_1a_Rembrandts_New-Menu - CopyNotice to stop their full breakfast menu.2015-11-05T20:55:55+00:00monthlyhttps://boisefoodieguild.blog/2015/11/04/great-night-at-richards-cafe-vicino-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1g_richards-cafe-vicino_spoon.jpg03Nov2015_1g_Richards-Cafe-Vicino_SpoonThe "Spoon"https://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1f_richards-cafe-vicino_salted-caramel-upside-down-cake-copy.jpg03Nov2015_1f_Richards-Cafe-Vicino_Salted-Caramel-Upside-Down-Cake - CopySalted Caramel Upside-Down Cake with Pine Nut Brittlehttps://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1e_richards-cafe-vicino_new-orleans-lemon-ice-copy.jpg03Nov2015_1e_Richards-Cafe-Vicino_New-Orleans-Lemon-Ice - CopyIntermezzo: New Orleans Lemon Icehttps://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1d_richards-cafe-vicino_braised-buffalo-short-rib_winter-squash-copy.jpg03Nov2015_1d_Richards-Cafe-Vicino_Braised-Buffalo-Short -Rib_Winter-Squash - CopyBraised Buffalo Short Ribs with Winter Squashhttps://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1c_richards-cafe-vicino_crawfish-gumbo-copy.jpg03Nov2015_1c_Richards-Cafe-Vicino_Crawfish-Gumbo - CopyCrawfish Gumbohttps://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1b_richards-cafe-vicino_appetizer-duck-confit-crepe_raisin-mole-copy.jpg03Nov2015_1b_Richards-Cafe-Vicino_Appetizer-Duck-Confit-Crepe_Raisin-Mole - CopyDuck Confit Crepe with Raisin Molehttps://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1b_richards-cafe-vicino_appetizer-andouille_mustard-green_shrimp_oyster-copy.jpg03Nov2015_1b_Richards-Cafe-Vicino_Appetizer-Andouille_Mustard-Green_Shrimp_Oyster - CopyCornbread with Andouille Sausage and Mustard Greens Grits with BBQ Shrimp Oysters Bienvillehttps://boisefoodieguild.blog/wp-content/uploads/2015/11/03nov2015_1_richards-cafe-vicino_menu-cinder-wines-copy.jpg03Nov2015_1_Richards-Cafe-Vicino_Menu-Cinder-Wines - CopyThe menu and accompanying wines.2015-11-04T21:58:12+00:00monthlyhttps://boisefoodieguild.blog/2015/10/26/what-is-passata/https://boisefoodieguild.blog/wp-content/uploads/2015/10/pomi-strained-tomatoes.jpgPomi Strained Tomatoeshttps://boisefoodieguild.blog/wp-content/uploads/2015/10/bob-and-robin-halloween-1.jpgBob and Robin Halloween 12015-10-26T21:05:06+00:00monthlyhttps://boisefoodieguild.blog/2015/10/22/5-hour-roasted-duck-with-cherry-cranberry-and-rosemary-sauce/https://boisefoodieguild.blog/wp-content/uploads/2015/10/21oct2015_1f_captains-shack-duck_swan-zin-89.jpg21Oct2015_1f_Captains-Shack-Duck_Swan-Zin-89Add to the dinner, a wonderful 1989 Swan Vineyards Zinfandel and you have a wonderful dinner. Decant the wine first.https://boisefoodieguild.blog/wp-content/uploads/2015/10/21oct2015_1e_captains-shack-duck_white-beans-heirloom-carrots.jpg21Oct2015_1e_Captains-Shack-Duck_White-Beans-Heirloom-CarrotsSide dish of white beans, heirloom carrots and baby turnips. This accompanies the dinner very well.https://boisefoodieguild.blog/wp-content/uploads/2015/10/21oct2015_1d_captains-shack-duck_cherry-sauce.jpg21Oct2015_1d_Captains-Shack-Duck_Cherry-SauceThe cherry, cranberry, rosemary sauce for the duck.https://boisefoodieguild.blog/wp-content/uploads/2015/10/21oct2015_1c_captains-shack-duck_duck-after-2hrs.jpg21Oct2015_1c_Captains-Shack-Duck_Duck-After-2hrsThe duck after two hours at 300 degrees F. The duck is not covered throughout the entire cooking process.https://boisefoodieguild.blog/wp-content/uploads/2015/10/21oct2015_1b_captains-shack-duck_duck-is-done.jpg21Oct2015_1b_Captains-Shack-Duck_Duck-Is-Done5 Hour Roasted Duck After 5 hours, this duck is crispy, moist and generally not greasy.https://boisefoodieguild.blog/wp-content/uploads/2015/10/21oct2015_1_captains-shack-duck_duck-cherry-sauce-sourdough-wht-beans-heirloom-carrots.jpg21Oct2015_1_Captains-Shack-Duck_Duck-Cherry-Sauce-Sourdough-Wht-Beans-Heirloom-Carrots5 Hour Roasted Duck Cherry, Cranberry and Rosemary Sauce Sourdough Toast White Bean and Heirloom and Baby Turnip Vegetable Medley2015-10-22T16:11:50+00:00monthlyhttps://boisefoodieguild.blog/2015/10/08/oktoberfest-at-capitol-cellars/https://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1_capcellars-oktober_bob-and-robin.jpg07Oct2015_1_CapCellars-Oktober_Bob-And-RobinHave a great Oktoberfest! https://boisefoodieguild.blog/wp-content/uploads/2015/10/26aug2015_1_capitol-cellars_entrance.jpg26Aug2015_1_Capitol-Cellars_Entrancehttps://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1g_capcellars-oktober_apple-kutchen.jpg07Oct2015_1g_CapCellars-Oktober_Apple-KutchenApple Kuchen traditional apple cake, nutmeg ice cream (awesome), oat crumble 2014 Dr Loosen Blue Slate Rieslinghttps://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1f_capcellars-oktober_jagerschnitzel.jpg07Oct2015_1f_CapCellars-Oktober_JagerschnitzelJagerschnitzel breaded Kurobuta pork cutlets, red wine mushroom sauce, whole grain mustard spaetzle, braised Swiss chard 2012 Pfluger St Laurent https://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1e_capcellars-oktober_bison-brat_2_better.jpg07Oct2015_1e_CapCellars-Oktober_Bison-Brat_2_BetterBison Bratwurst with braised red cabbage, all blue potato puree, mustard cream sauce, garlic hipshttps://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1d_capcellars-oktober_warm-potato-salad.jpg07Oct2015_1d_CapCellars-Oktober_Warm-Potato-SaladWarm German Potato Salad with Yukon gold potato, onion, chive, parsley and apple cider vinegar 2014 P.J. Valekenberg Pinot Blanchttps://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1c_capcellars-oktober_our-table.jpg07Oct2015_1c_CapCellars-Oktober_Our-TableNew friends at our table.https://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1b_capcellars-oktober_kitchenstaff-logan.jpg07Oct2015_1b_CapCellars-Oktober_KitchenStaff-LoganExec Chef Dave Shipley and his kitchen crew! Thanks! Great job.https://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1a_capcellars-oktober_execchefdaveshipley-logan.jpg07Oct2015_1a_CapCellars-Oktober_ExecChefDaveShipley-LoganExec Chef Dave Shipley and Logan Smyserhttps://boisefoodieguild.blog/wp-content/uploads/2015/10/07oct2015_1_capcellars-oktober_menu.jpg07Oct2015_1_CapCellars-Oktober_MenuThe menu and wine/beer list for our dinner.2015-10-09T05:16:28+00:00monthlyhttps://boisefoodieguild.blog/about/2020-11-15T03:56:29+00:00weekly0.6https://boisefoodieguild.blog/companion-garden-planting/2017-07-16T04:10:55+00:00weekly0.6https://boisefoodieguild.blog/2015/10/06/salmon-with-mango-cream-sauce-and-fennel-and-peas/https://boisefoodieguild.blog/wp-content/uploads/2015/10/06oct2015_2a_captains-shack_salmon-mango_best.jpg06Oct2015_2a_Captains-Shack_Salmon-Mango_BestSalmon with Mango Cream Sauce Sauteed Fennel and Peas Green Salad with Tomatoes and Beets 2014 Marchesi Winery Anjola Pinot Grigio2015-10-07T01:21:05+00:00monthlyhttps://boisefoodieguild.blog/2015/10/06/celebrating-jacques-pepins-80th-birthday-today/https://boisefoodieguild.blog/wp-content/uploads/2015/10/jacques-pepin.jpgJacques Pepinhttps://boisefoodieguild.blog/wp-content/uploads/2015/10/06oct2015_1_captains-shack_scrambled-eggs_lumpfish-herring-caviar_best.jpg06Oct2015_1_Captains-Shack_Scrambled-Eggs_Lumpfish-Herring-Caviar_BestScrambled Eggs with Chives, Lumpfish Caviar, Sour Cream and Herring Red Row. Fresh Idaho Cantaloupe and Toasted English Muffin2015-10-06T21:57:05+00:00monthlyhttps://boisefoodieguild.blog/2015/10/06/chanterelle-omelet-seafood-stir-fry-and-scrumptious-chicken-wings/https://boisefoodieguild.blog/wp-content/uploads/2015/10/04oct2015_1_captains-shack_chantrell-omelet-cheese-chives.jpg04Oct2015_1_Captains-Shack_Chantrell-Omelet-Cheese-ChivesChanterelle Omelet with Fresh Chives, Sausage and Local Cantelopehttps://boisefoodieguild.blog/wp-content/uploads/2015/10/04oct2015_1b_captains-shack_robins-chix-wing_plated.jpg04Oct2015_1b_Captains-Shack_Robins-Chix-Wing_PlatedSticky Marinated Chicken Wings Fresh Vegetable Mixturehttps://boisefoodieguild.blog/wp-content/uploads/2015/10/04oct2015_1a_captains-shack_robins-chix-wing_browning.jpg04Oct2015_1a_Captains-Shack_Robins-Chix-Wing_BrowningChicken wings getting happy!https://boisefoodieguild.blog/wp-content/uploads/2015/10/03ocdt2015_1_captains-shack_shrimp-scallop-pineapple-stir-fry_cooking-best.jpg03Ocdt2015_1_Captains-Shack_Shrimp-Scallop-Pineapple-Stir-Fry_Cooking-BestScallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. Here it is cooking.https://boisefoodieguild.blog/wp-content/uploads/2015/10/03ocdt2015_1d_captains-shack_shrimp-scallop-pineapple-stir-fry_plated.jpg03Ocdt2015_1d_Captains-Shack_Shrimp-Scallop-Pineapple-Stir-Fry_PlatedShrimp, Scallop and Pineapple Stir Fry Coconut Rice and Chow Mein Noodles2015-10-06T21:21:00+00:00monthlyhttps://boisefoodieguild.blog/2015/09/18/birthday-dinner-at-alavita-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2j_alavita_kitchen-area.jpg17Sept2015_2j_Alavita_Kitchen-AreaThe open kitchen area.https://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2i_alavita_dark-choc-mousse.jpg17Sept2015_2i_Alavita_Dark-Choc-MousseI finished with a Dark Chocolate Mousse hazelnut cream + crushed vanilla-maple spiced hazelnutshttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2h_alavita_bday-tiramisu.jpg17Sept2015_2h_Alavita_BDay-TiramisuRobin's Birthday Cake - ÀLAVITA Tiramisu... espresso lady fingers, Grand Marnier and orange zesthttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2f_alavita_tuxedo-linguine.jpg17Sept2015_2f_Alavita_Tuxedo-LinguineTuxedo’ Linguine {gf}... squid ink & orange zest infused linguine, ÀLAVITA clam sauce, chili flake & Manila clamshttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2f_alavita_black-ravioli.jpg17Sept2015_2f_Alavita_Black-RavioliBlack Ravioli... stuffed with West coast lobster & fontina, butter poached shrimp & lemon-fennel-thyme infused local Cloverleaf cream saucehttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2e_alavita_dinner-wine.jpg17Sept2015_2e_Alavita_Dinner-WineA good white wine goes with seafood.https://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2d_alavita_leek-potato-fennel-soup_best.jpg17Sept2015_2d_Alavita_Leek-Potato-Fennel-Soup_BestPotato, Leek and Fennel Souphttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2d_alavita_heirloom-beet-salad.jpg17Sept2015_2d_Alavita_Heirloom-Beet-SaladHeirloom Beet Salad rainbow beets, shavel fennel, arugula, Rololing Stone goat cheese feta, toasted pistachios and champagne vinaigrettehttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2c_alavita_drink-called-alavita_menu.jpg17Sept2015_2c_Alavita_Drink-Called-Alavita_MenuHow about an "Alavita"? Yummers, but drink it slow!https://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_2b_alavita_kerry-rourke_robin.jpg17Sept2015_2b_Alavita_Kerry-Rourke_RobinWe have known Kerry, the Floor Manager, for many years - we go back to the Andrae days - and it is good to "find" her again.2015-09-18T17:20:09+00:00monthlyhttps://boisefoodieguild.blog/2015/09/17/janjou-patisserie-revisited/https://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_1e_janjou_robin-enjoys-quiche.jpg17Sept2015_1e_Janjou_Robin-Enjoys-QuicheRobin enjoys her quiche!https://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_1d_janjou_janjou-coffee.jpg17Sept2015_1d_Janjou_Janjou-Coffeehttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_1c_janjou_quiche-lorraine_salad.jpg17Sept2015_1c_Janjou_Quiche-Lorraine_Saladhttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_1b_janjou_raspberry-tarts.jpg17Sept2015_1b_Janjou_Raspberry-TartsRaspberry Tart. We had one. Delicious!https://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_1a_janjou_fruit-tarts.jpg17Sept2015_1a_Janjou_Fruit-TartsFruit tartshttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_1a_janjou_choc-tarts.jpg17Sept2015_1a_Janjou_Choc-TartsChocolate tartshttps://boisefoodieguild.blog/wp-content/uploads/2015/09/17sept2015_1_janjou_cookies.jpg17Sept2015_1_Janjou_CookiesWonderful fresh made and house made cookies!2015-09-17T20:32:44+00:00monthlyhttps://boisefoodieguild.blog/2015/09/16/dharma-sushi-and-thai/https://boisefoodieguild.blog/wp-content/uploads/2015/09/15sept2015_1d_dharma_sushi-roll_bangkok_cross-section.jpg15Sept2015_1d_Dharma_Sushi-Roll_Bangkok_Cross-SectionCross section of the Bangkok Roll.https://boisefoodieguild.blog/wp-content/uploads/2015/09/15sept2015_1d_dharma_sushi-roll_bangkok.jpg15Sept2015_1d_Dharma_Sushi-Roll_BangkokI had the Bangkok Roll. A little spicy and the addition of some fresh mint made a tasty sushi roll.https://boisefoodieguild.blog/wp-content/uploads/2015/09/15sept2015_1c_dharma_sushi-roll_apocalypse_cross-section_2.jpg15Sept2015_1c_Dharma_Sushi-Roll_Apocalypse_Cross-Section_2Cross section of the Apocalypse Roll.https://boisefoodieguild.blog/wp-content/uploads/2015/09/15sept2015_1c_dharma_sushi-roll_apocalypse.jpg15Sept2015_1c_Dharma_Sushi-Roll_ApocalypseRobin had the Apocalypse Roll.https://boisefoodieguild.blog/wp-content/uploads/2015/09/15sept2015_1b_dharma_open-seating.jpg15Sept2015_1b_Dharma_Open-SeatingWe sat in a corner where we could see all around us.https://boisefoodieguild.blog/wp-content/uploads/2015/09/15sept2015_1a_dharma_interior.jpg15Sept2015_1a_Dharma_InteriorDining area, you can see the menu kiosk in the background.https://boisefoodieguild.blog/wp-content/uploads/2015/09/15sept2015_1_dharma_front.jpg15Sept2015_1_Dharma_Front2015-09-16T16:12:10+00:00monthlyhttps://boisefoodieguild.blog/2015/09/11/grilled-avocado-for-breakfast-icelandic-flounder-papillote-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2015/09/10sept2015_2_captains-shack_icelandic-flounder-apillote_plated.jpg10Sept2015_2_Captains-Shack_Icelandic-Flounder-apillote_PlatedFlounder en Papillote Fresh Idaho Honeydew Melon Slices Potato Croquettes Fresh Green Beans with Brown Butterhttps://boisefoodieguild.blog/wp-content/uploads/2015/09/10sept2015_2_captains-shack_icelandic-flounder-apillote.jpg10Sept2015_2_Captains-Shack_Icelandic-Flounder-apilloteThe flounder is set in the parchment with lemonn slices, limoncello, Texas tarragon (which has a slight bite to it compared to the French tarragon) and salt and pepper.https://boisefoodieguild.blog/wp-content/uploads/2015/09/10sept2015_1_captains-shack-breakfast_avocado-poached-egg_micro-greens.jpg10Sept2015_1_Captains-Shack-Breakfast_Avocado-Poached-Egg_Micro-GreensGrilled Avocado with Poached Egg, Micro Greens, Pink Grapefruit Wedges and Toasted Acme Bake Shop Sourdough2015-10-15T10:34:05+00:00monthlyhttps://boisefoodieguild.blog/2015/08/28/enriques-mexican-restaurant-in-kuna/https://boisefoodieguild.blog/wp-content/uploads/2015/08/enriques-logo300x269.jpgEnrique's-Logo300x269https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1l_enriques_mariache-singer.jpg27August2015_1l_Enriques_Mariache-SingerIf you are lucky, you just might hear and enjoy a Mariachi Band. This one was awesome!https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1k_enriques_churros.jpg27August2015_1k_Enriques_ChurrosChurros for dessert with an good coffee.https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1j_enriques_mojarra-dorada_whole-talapia.jpg27August2015_1j_Enriques_Mojarra-Dorada_Whole-TalapiaI had this spot on, out of this world, shut the front door Mojarra Doreda - Tilapia! I'd drive the 12 or so miles from Boise and fight the I-84 construction - or find a "country route" - just for this entree! Absolutely loved it.https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1i_enriques_idaho-trout.jpg27August2015_1i_Enriques_Idaho-TroutRobin had Idaho Trout for dinner and all the trimmings for sides - rice, pico de gallo, tortillas and sour cream.https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1h_enriques_tableside-guacomole_2.jpg27August2015_1h_Enriques_Tableside-Guacomole_2https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1h_enriques_tableside-guacomole.jpg27August2015_1h_Enriques_Tableside-GuacomoleMaybe you would like some fresh guacamole made right at your table. This young man had great knife skills!https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1g_enriques_mariache-female_best.jpg27August2015_1g_Enriques_Mariache-Female_BestSome of the Mariachi players.https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1g_enriques_coconut-shrimp.jpg27August2015_1g_Enriques_Coconut-ShrimpCoconut Shrimp appetizer. Delicious and just what you would expect.https://boisefoodieguild.blog/wp-content/uploads/2015/08/27august2015_1f_enriques_cabeza-pork-taco.jpg27August2015_1f_Enriques_Cabeza-Pork-TacoAn appetizer of Cabeza Pork Taco.2015-08-31T16:39:53+00:00monthlyhttps://boisefoodieguild.blog/2015/08/26/great-visit-to-capitol-cellars/https://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1j_capitol-cellars_lamb.jpg26Aug2015_1j_Capitol-Cellars_LambLambhttps://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_13_capitol-cellars_pernod-shrimp.jpg26Aug2015_13_Capitol-Cellars_Pernod-ShrimpShoup Pernod Shrimp - garlic, shallot, basil, Pernod cream sauce https://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1h_capitol-cellars_logan-smyser-sabre.jpg26Aug2015_1h_Capitol-Cellars_Logan-Smyser-SabreLogan Smyserhttps://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1g_capitol-cellars_burger-fries.jpg26Aug2015_1g_Capitol-Cellars_Burger-FriesBorah Burger - Idaho Kobe beef, fresh mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli, brioche bun https://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1f_capitol-cellars_risoto.jpg26Aug2015_1f_Capitol-Cellars_RisotoRisotto https://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1d_capitol-cellars_prime-rib.jpg26Aug2015_1d_Capitol-Cellars_Prime-RibRib-Eyehttps://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1d_capitol-cellars_goat-cheese.jpg26Aug2015_1d_Capitol-Cellars_Goat-Cheeseheese plate- specialty artisan and local cheeses, fruit, spiced nuts, port-fig jam, imported olives, baguette & crackershttps://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1c_capitol-cellars_main-dining.jpg26Aug2015_1c_Capitol-Cellars_Main-DiningPart of the main dining room.https://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1b_capitol-cellars_wine-racks.jpg26Aug2015_1b_Capitol-Cellars_Wine-Rackshttps://boisefoodieguild.blog/wp-content/uploads/2015/08/26aug2015_1a_capitol-cellars_wine-racks.jpg26Aug2015_1a_Capitol-Cellars_Wine-RacksThe wine cellar.2015-08-27T16:54:25+00:00monthlyhttps://boisefoodieguild.blog/2015/08/18/good-eats/https://boisefoodieguild.blog/wp-content/uploads/2015/08/extra_seared-scallops_zucchini-salad.jpgExtra_Seared-Scallops_Zucchini-SaladBraised Scallops Shaved Zucchini Salad with Tomatoes Basil and Cheesehttps://boisefoodieguild.blog/wp-content/uploads/2015/08/extra_eggs-benedict_fresh-idaho-fruit.jpgExtra_Eggs-Benedict_Fresh-Idaho-FruitMeadowlark Farms Eggs Benedict Fresh Williamson Orchards Fruithttps://boisefoodieguild.blog/wp-content/uploads/2015/08/18aug2015_2_captains-shack_grits-shrimp_plated.jpg18Aug2015_2_Captains-Shack_Grits-Shrimp_PlatedScrambled Eggs Grits and Shrimphttps://boisefoodieguild.blog/wp-content/uploads/2015/08/17aug2015_1b_captains-shack_ratatouille_plat-ed_sourdough-garlic-toast.jpg17Aug2015_1b_Captains-Shack_Ratatouille_Plat ed_Sourdough-Garlic-ToastRatatouille Toasted Baguette with Garlichttps://boisefoodieguild.blog/wp-content/uploads/2015/08/16aug2015_2_captains-shack_rib-steak_corn-asparagus-tomato-salad.jpg16Aug2015_2_Captains-Shack_Rib-Steak_Corn-Asparagus-Tomato-SaladHome Stead Foods Rib Steak Asparagus with Bearnaise Sauce True Roots Heirloom Tomatoes with Purple Sage Basil Threads2015-08-18T16:54:14+00:00monthlyhttps://boisefoodieguild.blog/2015/07/31/eggs-baked-in-tomatoes-for-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2015/07/31july2015_1a_captains-shack_baked-eggs-toms_plated.jpg31July2015_1a_Captains-Shack_Baked-Eggs-Toms_PlatedEven being careful while removing them from the pan, they tended to "fall apart". But still deliciously different for breakfast.https://boisefoodieguild.blog/wp-content/uploads/2015/07/31july2015_1_captains-shack_baked-eggs-toms_in-tins_herbs.jpg31July2015_1_Captains-Shack_Baked-Eggs-Toms_In-Tins_HerbsThe tomatoes are scooped out and have a large pinch of herbs and salt and pepper in them. We used a cupcake pan so the tomatoes would keep their shape. Take care when you remove them from the pan. Let them cool first.2015-07-31T20:07:56+00:00monthlyhttps://boisefoodieguild.blog/2015/07/31/its-been-a-long-time-salisbury-steak-time/https://boisefoodieguild.blog/wp-content/uploads/2015/07/30july2015_2a_captains-shack-salisbury-steak_manual-f4-10th-lightbar-6088-25.jpg30July2015_2a_Captains-Shack-Salisbury-Steak_Manual-f4-10th-LightBar-6088-25Salisbury Steak with mushroom dark gravy Baked Potato with butter and chives Toasted Basque Bread2015-07-31T15:04:58+00:00monthlyhttps://boisefoodieguild.blog/2015/07/30/yummy-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2015/07/30july2015_1a_captains-shack-breakfast_manual-10th-sec-f4-expcomp-1-iso3200-nl.jpg30July2015_1a_Captains-Shack-Breakfast_Manual-10th-sec-f4-ExpComp-+1-ISO3200-NLScrapple Fresh Grapes and Bananas Toasted Basque Bread Basted Eggs2015-07-30T17:31:35+00:00monthlyhttps://boisefoodieguild.blog/2015/07/21/breakfast-and-dinner/https://boisefoodieguild.blog/wp-content/uploads/2015/07/21july2015_2_captains-shack_steak_potato-greenbeans-greensalad-steak_best.jpg21July2015_2_Captains-Shack_Steak_Potato-GreenBeans-GreenSalad-Steak_BestBaked Potato with Chives Braised Fresh Green Beans, Carrots and Roasted Peppers Green Salad with Fresh Tomatoes, Fennel and Celery Bacon Wrapped Beef Tenderloin with Bernaise Saucehttps://boisefoodieguild.blog/wp-content/uploads/2015/07/20july2015_1_captains-shack_egg-buckets-fresh-oven.jpg20July2015_1_Captains-Shack_Egg-Buckets-Fresh-OvenEggs in Pockets Spray cup cake pan. Shave - slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets aand serve.https://boisefoodieguild.blog/wp-content/uploads/2015/07/21july2015_1_captains-shack_creamcheese-lox_plated.jpg21July2015_1_Captains-Shack_CreamCheese-Lox_PlatedLox and cream Cheese cream cheese, red lettuce, shaved onion, capers, homemade loxhttps://boisefoodieguild.blog/wp-content/uploads/2015/07/20july2015_1a_captains-shack_scallop-squash-eggplant-pasta.jpg20July2015_1a_Captains-Shack_Scallop-Squash-Eggplant-PastaHomemade Pasta in White Wine Reduction with braised squash, eggplant, shaved fennel, scallopshttps://boisefoodieguild.blog/wp-content/uploads/2015/07/20july2015_1_captains-shack_egg-buckets-fresh-fruit.jpg20July2015_1_Captains-Shack_Egg-Buckets-Fresh-FruitEggs in Potato Pockets Fresh Peaches and Blueberries2015-07-31T15:09:28+00:00monthlyhttps://boisefoodieguild.blog/2015/07/19/corn-pie-and-sliced-tomatoes-corn-what/https://boisefoodieguild.blog/wp-content/uploads/2015/07/18july2015_1f_captains-shack_corn-pie_plated-farm-fresh.jpg18July2015_1f_Captains-Shack_Corn-Pie_Plated-Farm-FreshCorn Pie Farm Fresh Sliced Yellow and Red Tomatoes with Basil Threads and Hawaiian Sea Salt.https://boisefoodieguild.blog/wp-content/uploads/2015/07/18july2015_1e_captains-shack_corn-pie_sliced.jpg18July2015_1e_Captains-Shack_Corn-Pie_SlicedOne piece has been devoured!https://boisefoodieguild.blog/wp-content/uploads/2015/07/18july2015_1d_captains-shack_corn-pie_after-60min-350degrees.jpg18July2015_1d_Captains-Shack_Corn-Pie_After-60min-350degreesAfter 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.https://boisefoodieguild.blog/wp-content/uploads/2015/07/18july2015_1c_captains-shack_corn-pie_after-30min-350degrees.jpg18July2015_1c_Captains-Shack_Corn-Pie_After-30min-350degreesAfter 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Dinner is in about another 30 minutes.https://boisefoodieguild.blog/wp-content/uploads/2015/07/18july2015_1b_captains-shack_corn-pie_top-is-on_buttered.jpg18July2015_1b_Captains-Shack_Corn-Pie_Top-Is-On_ButteredA second pie crust is put on top. Pierce it with a fork and butter the top liberally.https://boisefoodieguild.blog/wp-content/uploads/2015/07/18july2015_1a_captains-shack_corn-pie_cut-ready-to-bake.jpg18July2015_1a_Captains-Shack_Corn-Pie_Cut-Ready-To-Bake12 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.2015-07-19T15:39:41+00:00monthlyhttps://boisefoodieguild.blog/2015/07/17/state-and-lemp-awesome/https://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1a_state-and-lemp_acme-bake-shop-bread.jpg16July2015_1a_State-And-Lemp_Acme-Bake-Shop-BreadIt is great to see that they use as much local products as possible. Here is Acme Bake Shop Sourdough Bread. For a complete list of their farmer suppliers, check their web site.https://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1j_state-and-lemp_currents-cherry-gingerale.jpg16July2015_1j_State-And-Lemp_Currents-Cherry-GingerAleCurrants & Cherry Ginger Ale. Vanilla Cream. Mochi Taylor Fladgate – “LBV” Porthttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1i_state-and-lemp_beets-newpotato-pork.jpg16July2015_1i_State-And-Lemp_Beets-NewPotato-PorkBeets & New Potato Pork. Gooseberry. Sorrel Domaine Gayda – “Flying Solo” Grenache/Syrahhttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1h_state-and-lemp_intermezzo-huckleberry-sorbet.jpg16July2015_1h_State-And-Lemp_Intermezzo-Huckleberry-SorbetIntermezzo - Huckleberry Sorbethttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1g_state-and-lemp_carrot-apricot-goat.jpg16July2015_1g_State-And-Lemp_Carrot-Apricot-Goat Carrot & Apricot Goat. Sesame. Fried Rice Maxime Magnon – “La Démarrante” Carignan / Cinsaulthttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1f_state-and-lemp_summersquash-favabeans-seabeans.jpg16July2015_1f_State-And-Lemp_SummerSquash-FavaBeans-SeaBeanshttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1e_state-and-lemp_strawberry-soup_poured.jpg16July2015_1e_State-And-Lemp_Strawberry-Soup_PouredStrawberry & Cucumber Scallop. Cilantro. Shiso Patrick Bottex – “La Cueille” Gamay / Poulsardhttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1d_state-and-lemp_sardine-peashoots.jpg16July2015_1d_State-And-Lemp_Sardine-PeaShootsSardine with Micro Greens and Flowershttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1c_state-and-lemp_wall-art.jpg16July2015_1c_State-And-Lemp_Wall-Arthttps://boisefoodieguild.blog/wp-content/uploads/2015/07/16july2015_1a_state-and-lemp_menu.jpg16July2015_1a_State-And-Lemp_MenuThe menu and our place card. Yes, it is that formal!2015-07-18T16:31:05+00:00monthlyhttps://boisefoodieguild.blog/2015/07/15/32nd-anniversary-dinner/https://boisefoodieguild.blog/wp-content/uploads/2015/07/14july2015_3c_captains-shack_anniv-dinner_lamb-tagine_plated-best.jpg14July2015_3c_Captains-Shack_Anniv-Dinner_Lamb-Tagine_Plated-BestTagine of Lamb with Peas and Fennel Fresh Spinach and Tomato Salad with Meyer Lemon Olive Oil and Tarragon Vinegarhttps://boisefoodieguild.blog/wp-content/uploads/2015/07/14july2015_3b_captains-shack_anniv-dinner_lamb-tagine_cooking.jpg14July2015_3b_Captains-Shack_Anniv-Dinner_Lamb-Tagine_CookingAt about 2 hours, or halfway through the cooking process, check to see if more liquid is needed.https://boisefoodieguild.blog/wp-content/uploads/2015/07/14july2015_3a_captains-shack_anniv-dinner_lamb-tagine_getting-ready.jpg14July2015_3a_Captains-Shack_Anniv-Dinner_Lamb-Tagine_Getting-ReadyUsing the recipe link above, the vegetables are cut and placed in the tagine along with all spices.https://boisefoodieguild.blog/wp-content/uploads/2015/07/14july2015_3_captains-shack_anniv-dinner_lamb-tagine-in-pan.jpg14July2015_3_Captains-Shack_Anniv-Dinner_Lamb-Tagine-In-PanThe finished product still in the tagine. It could be served from this pot.https://boisefoodieguild.blog/wp-content/uploads/2015/07/14july2015_2_captains-shack_gardinea_01-1.jpg14July2015_2_Captains-Shack_Gardinea_01 -12015-07-16T14:31:48+00:00monthlyhttps://boisefoodieguild.blog/2015/07/12/braised-red-snapper-in-white-wine-reduction-sauce/https://boisefoodieguild.blog/wp-content/uploads/2015/07/12july2015_1_captains-shack_braised-red-snapper.jpg12July2015_1_Captains-Shack_Braised-Red-SnapperBraised Red Snapper in a White Wine Reduction Braised White and Green Asparagus with aioli mayonnaise sauce Shaved Fennel and Celery Salad2015-07-12T15:29:59+00:00monthlyhttps://boisefoodieguild.blog/2015/07/11/boise-farmers-market-is-busy/https://boisefoodieguild.blog/wp-content/uploads/2015/07/11july2015_1c_bfm_homestead-farms-pork-chops.jpg11July2015_1c_BFM_Homestead-Farms-Pork-ChopsNo! These are not rib-eye steaks! These are Homestead Farms Pork Chops!!! Oh yum!https://boisefoodieguild.blog/wp-content/uploads/2015/07/11july2015_1b_bfm_potatoes-beets-radish_best1.jpg11July2015_1b_BFM_Potatoes-Beets-Radish_BestSame photo as in the header, but delightful colors and products. Love those blue potatoes. Now all we need are some orange colored spuds!https://boisefoodieguild.blog/wp-content/uploads/2015/07/11july2015_1a_bfm_heirloom-carrots.jpg11July2015_1a_BFM_Heirloom-CarrotsEven as unseasonably hot as it has been, the heirloom carrots are great!https://boisefoodieguild.blog/wp-content/uploads/2015/07/11july2015_1_bfm_overview.jpg11July2015_1_BFM_OverviewA busy market just before none o'clock this morning.2015-07-11T19:22:21+00:00monthlyhttps://boisefoodieguild.blog/2015/07/10/wonderful-tilapia-burrito/https://boisefoodieguild.blog/wp-content/uploads/2015/07/10july2015_1_captains-shack_fish-burrito_plated.jpg10July2015_1_Captains-Shack_Fish-Burrito_PlatedTilapia Fish Burrito2015-07-10T22:04:00+00:00monthlyhttps://boisefoodieguild.blog/2015/07/05/cool-and-refreshing-gin-and-tonic/https://boisefoodieguild.blog/wp-content/uploads/2015/07/04july2015_1_captains-shack_red-wht-blu-ginandtonic.jpg04July2015_1_Captains-Shack_Red-Wht-Blu-GinAndTonicHnedrick's Gin and Tonic with strawberries, white grapes and blueberries Deliciously refreshing on a hot summer day. The hint of cucumber in the gin - that is what makes Hendrick's Gin so wonderful - really adds to the fruitiness of the drink. Plus, it is a pretty drink! Enjoy!2015-07-05T15:17:42+00:00monthlyhttps://boisefoodieguild.blog/2015/07/03/breakfast-and-lunch-photos/https://boisefoodieguild.blog/wp-content/uploads/2015/07/03july2015_1a_captains-shack_cool-meals_poached-eggs_patriotic-fruit_best.jpg03July2015_1a_Captains-Shack_Cool-Meals_Poached-Eggs_Patriotic-Fruit_BestPoached Meadowlark Farms Eggs with Basil Black Forest Ham, Toasted English Muffin Patriotic Fruit Mixhttps://boisefoodieguild.blog/wp-content/uploads/2015/07/03july2015_1_captains-shack_cool-meals_tuna-salad.jpg03July2015_1_Captains-Shack_Cool-Meals_Tuna-SaladTuna Salad Fresh Greens Local Yellow Tomatoes2015-07-03T16:50:37+00:00monthlyhttps://boisefoodieguild.blog/2015/06/26/asian-grilled-salmon/https://boisefoodieguild.blog/wp-content/uploads/2015/06/25june2015_1a_captains-shack_dinner_asian-salmon_saalmon-macaroni_salad-white-asparagus.jpg25June2015_1a_Captains-Shack_Dinner_Asian-Salmon_Saalmon-Macaroni_Salad-White-AsparagusGrilled Asian Salmon Macaroni Salad Steamed and Buttered White Asparagus Potentially a good dinner. Way to much salt in the recipe. The asparagus, while flavorful, tended to be woody. Will have to trim more of the stems.https://boisefoodieguild.blog/wp-content/uploads/2015/06/25june2015_1_captains-shack_dinner_asian-salmon_marinating.jpg25June2015_1_Captains-Shack_Dinner_Asian-Salmon_MarinatingCopper River Salmon marinating in the mustard/soy sauce marinade. 2015-06-26T14:56:45+00:00monthlyhttps://boisefoodieguild.blog/2015/06/24/it-s-summer-time-for-macaroni-salad/https://boisefoodieguild.blog/wp-content/uploads/2015/06/24june2015_1_captains-shack-mac-salad_plated.jpg24June2015_1_Captains-Shack-Mac-Salad_PlatedA really good and easy to make Macaroni Salad. Great for hot summer days or a picnic! Enjoy!2015-06-24T22:04:24+00:00monthlyhttps://boisefoodieguild.blog/2015/06/17/good-visit-to-pho-nouveau-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1g_pho-nouveau_grilled-pork-crispy-spring-roll_rice-noodles.jpg16June2015_1g_Pho-Nouveau_Grilled-Pork-Crispy-Spring-Roll_Rice-NoodlesGrilled Pork and Crispy Spring Roll on Rice Noodles Spft rice vermicelli noodles, skewered grilled pork and crispy spring rolls. Served with shredded lettuce, beansprouts and cilantro. A sweet/sour dipping sauce is served with it.https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1f_pho-nouveau_grilled-chix-shrimp.jpg16June2015_1f_Pho-Nouveau_Grilled-Chix-ShrimpGrilled Chicken and Shripm Boneless chicken breasts and shrimps marinated in lemongrass, white wine and hoisin sauce. Served with steamed jasmine rice and cucumber salad.https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1e_pho-nouveau_beef-pho.jpg16June2015_1e_Pho-Nouveau_Beef-Phohttps://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1d_pho-nouveau_fresh-summer-rolls.jpg16June2015_1d_Pho-Nouveau_Fresh-Summer-RollsFresh Summer Roll Soft rice paper wrapped with your choice of pork and shrimp, grilled salmon, grilled pork or shrimp, onion and bean sprouts. Wrap in a lettuce leaf, bean sprouts and herbs.https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1c_pho-nouveau_sizzling-saigon-crepe.jpg16June2015_1c_Pho-Nouveau_Sizzling-Saigon-CrepeSizzling Saigon Crepe Oversized crisxpy crepe made with coconut milk, tumeric and rice flour, filled with chicken, shrimp, onion and bean sprouts. Wrap in lettuce and herbs. A non-spicy Vietnamese dipping sauce is available.https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1b_pho-nouveau_crispy-spring-rolls.jpg16June2015_1b_Pho-Nouveau_Crispy-Spring-RollsCrispy Spring Rolls These are the classic, deep fried Vietnamese spring roll filled with ground pork, carrots, onions, cellophane noodles. https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1a_pho-nouveau_beer.jpg16June2015_1a_Pho-Nouveau_BeerA very good Vietnamese beer. Light and refreshing on a hot summer day. Goes great with the meal. They also carry Ravenswood wine.https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1_pho-nouveau_sign.jpg16June2015_1_Pho-Nouveau_Sign2015-06-17T15:49:09+00:00monthlyhttps://boisefoodieguild.blog/2015/06/16/egg-souffle-and-pastry-rolls/https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1a_captains-shack_breakfast_plated-with-cinnamon-rolls.jpg16June2015_1a_Captains-Shack_Breakfast_Plated-with-Cinnamon-RollsEgg Souffle Cinnamon Raisin Pastries The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry.https://boisefoodieguild.blog/wp-content/uploads/2015/06/16june2015_1_captains-shack_breakfast_egg-souffley-cooling.jpg16June2015_1_Captains-Shack_Breakfast_Egg-Souffley-CoolingEgg Souffles coming our of the oven. Baked at 375 degrees F for 20 minutes. 2015-06-16T18:15:12+00:00monthlyhttps://boisefoodieguild.blog/2015/06/15/just-for-the-fun-of-it/https://boisefoodieguild.blog/wp-content/uploads/2015/06/26april2012_1_camera_lesson_macros_still_life-apple_and_tomato.jpg26April2012_1_Camera_Lesson_Macros_Still_Life-Apple_and_Tomatohttps://boisefoodieguild.blog/wp-content/uploads/2015/06/15june2015_1b_captains-shack_food-foto-trials_3.jpg15June2015_1b_Captains-Shack_Food-Foto-Trials_#360mm Fixed lens; 1/50 sec; F/3.2; Natural light.https://boisefoodieguild.blog/wp-content/uploads/2015/06/15june2015_1a_captains-shack_food-foto-trials_2.jpg15June2015_1a_Captains-Shack_Food-Foto-Trials_#260mm Fixed; 1/125; F/4; Natural light.https://boisefoodieguild.blog/wp-content/uploads/2015/06/15june2015_1_captains-shack_food-foto-trials_1.jpg15June2015_1_Captains-Shack_Food-Foto-Trials_#118-55mm lens (Standard camera lens); 55mm, 1/3 sec, F/5.3. Natural light.2015-06-15T22:19:45+00:00monthlyhttps://boisefoodieguild.blog/2015/06/15/lamb-shank-tagine/https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1e_captains-shack_lamb-tagine_plated-couscous_better.jpg14June2015_1e_Captains-Shack_Lamb-Tagine_Plated-Couscous_BetterTagine Lamb Shank Couscous with Tagine Vegetables 2012 Koenig Vineyards Devil's Bedstead Zinfandel https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1d_captains-shack_lamb-tagine_after-3hrs.jpg14June2015_1d_Captains-Shack_Lamb-Tagine_After-3hrs3 hours and the shanks are looking good. The lamb should be tender and tend to pull easily from the bone..https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1d_captains-shack_lamb-tagine_after-2hrs.jpg14June2015_1d_Captains-Shack_Lamb-Tagine_After-2hrsAfter 2 hours, the shanks should look like this.https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1d_captains-shack_lamb-tagine_after-1hr.jpg14June2015_1d_Captains-Shack_Lamb-Tagine_After-1hrAdd the vegetable mixture to the tagine. Taste and adjust as necessary. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1c_captains-shack_lamb-tagine_tomatoes.jpg14June2015_1c_Captains-Shack_Lamb-Tagine_TomatoesChopped tomato is added to the pot. Let cook until warmed through.https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1b_captains-shack_lamb-tagine_chicpeas-apricots.jpg14June2015_1b_Captains-Shack_Lamb-Tagine_Chicpeas-ApricotsChickpeas, drained, and chopped dried apricots are added and mixed.https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1a_captains-shack_lamb-tagine_thin-onions-garlic-garlic-scapes.jpg14June2015_1a_Captains-Shack_Lamb-Tagine_Thin-Onions-Garlic-Garlic-ScapesOne thinly sliced onion, diced garlic and chopped garlic scapes are cooked until tender. More Mediterrean spice and sea salt and fresh pepper can be added.https://boisefoodieguild.blog/wp-content/uploads/2015/06/14june2015_1_captains-shack_lamb-tagine_browning-shanks.jpg14June2015_1_Captains-Shack_Lamb-Tagine_Browning-ShanksThe lamb shanks are seared in olive oil and Mediterranean spices, which can be found in most grocery stores or in speciality stores.2015-06-15T16:38:21+00:00monthlyhttps://boisefoodieguild.blog/2015/06/14/crab-strudel-a-different-strudel/https://boisefoodieguild.blog/wp-content/uploads/2015/06/blue-crab.jpgBlue-CrabThis is an East coast Blue Crab.https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1g_captains-shack_crab-strudel_crab-strudel_salmon-pasta-salad-plated.jpg13June2015_1g_Captains-Shack_Crab-Strudel_Crab-Strudel_Salmon-Pasta-Salad-PlatedCrab Strudel Salmon Pasta Salad The final product of all your hard work. Hope you like it!https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1f_captains-shack_crab-strudel_strudel-ovenready.jpg13June2015_1f_Captains-Shack_Crab-Strudel_Strudel-OvenReadyThe strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1e_captains-shack_crab-strudel_crab-on-phyllo.jpg13June2015_1e_Captains-Shack_Crab-Strudel_Crab-On-Phyllo1" wide row of the crab mixture is placed on the phyllo dough. Roll into a "tube" carefully.https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1d_captains-shack_crab-strudel_phyllo-dough-prep.jpg13June2015_1d_Captains-Shack_Crab-Strudel_Phyllo-Dough-PrepBrush the phyllo dough - single sheet - with butter and lightly dust with fresh bread crumbs.https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1c_captains-shack_crab-strudel_onion-garlic-scapes-crab-mixed.jpg13June2015_1c_Captains-Shack_Crab-Strudel_Onion-Garlic-Scapes-Crab-MixedMix the crab mixture with the cooked green onion/garlic scape mixture.https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1b_captains-shack_crab-strudel_onion-garlic-scapes-cooking.jpg13June2015_1b_Captains-Shack_Crab-Strudel_Onion-Garlic-Scapes-CookingCooking the green onion mixture.https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1a_captains-shack_crab-strudel_crab-parsley-lime.jpg13June2015_1a_Captains-Shack_Crab-Strudel_Crab-Parsley-LimeThe crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.https://boisefoodieguild.blog/wp-content/uploads/2015/06/13june2015_1_captains-shack_crab-strudel_garlic-scapes.jpg13June2015_1_Captains-Shack_Crab-Strudel_Garlic-ScapesThe Green Onion and Garlic have been diced. The garlic scapes are going to be diced.2015-06-14T18:02:14+00:00monthlyhttps://boisefoodieguild.blog/2015/06/13/its-summer-time-for-grilling-pork/2015-06-13T16:41:25+00:00monthlyhttps://boisefoodieguild.blog/2015/06/08/copper-river-salmon-is-here/https://boisefoodieguild.blog/wp-content/uploads/2015/06/08june2015_1a_captains-shack_copper-river-salmon_plated.jpg08June2015_1a_Captains-Shack_Copper-River-Salmon_PlatedCopper River salmon plated with Steamed Beet, Spinach and Red Chard Greens. Add some toasted Basque bread and you've got a Heavenly dinner.https://boisefoodieguild.blog/wp-content/uploads/2015/06/08june2015_1_captains-shack_copper-river-salmon_steamed.jpg08June2015_1_Captains-Shack_Copper-River-Salmon_SteamedThe packet emerges from the oven. It smelled so very good! Let it cool slightly before serving.2015-06-09T01:32:49+00:00monthlyhttps://boisefoodieguild.blog/2015/06/08/soft-shell-blue-crab-sandwiches/https://boisefoodieguild.blog/wp-content/uploads/2015/06/07june2015_1c_captains-shack_softshelled-crabs_plated_slaw.jpg07June2015_1c_Captains-Shack_SoftShelled-Crabs_Plated_SlawServe on a Brioche roll or on Croissants. Serve with slaw, I used chopped Savoy cabbage with our special Slaw Dressing - the recipe is in the Boise Foodie Recipe file above.https://boisefoodieguild.blog/wp-content/uploads/2015/06/07june2015_1b_captains-shack_softshelled-crabs_frying.jpg07June2015_1b_Captains-Shack_SoftShelled-Crabs_FryingFrying the crabs for 4 minutes on each side in 350 degree vegetable oil, Crisco. Dredge before cooking in 2 Meadowlark Farms eggs with a splash of milk. Beat the eggs. Flour - 1/2 c All Purpose Flour, 1/2 c Corn meal, 1 1/2 T Old Bay Seasoning and Salt and fresh ground Tellicherry Black Pepper. Stir to mix. Dredge crabs in eggs, then in flour mixture. Fry.https://boisefoodieguild.blog/wp-content/uploads/2015/06/07june2015_1_captains-shack_softshelled-crabs_ready-to-clean.jpg07June2015_1_Captains-Shack_SoftShelled-Crabs_Ready-To-CleanSoft Shell Blue Crabs ready for cleaning.2015-06-08T15:38:35+00:00monthlyhttps://boisefoodieguild.blog/2015/06/07/fire-pie-pizza-at-houston-winery/https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_3_fire-pie-pizza_flyer-2.jpg06June2015_3_Fire-Pie-Pizza_Flyer-2https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_3_fire-pie-pizza_flyer-1.jpg06June2015_3_Fire-Pie-Pizza_Flyer-1https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2j_fire-pie-pizza_robin-talks-wine.jpg06June2015_2j_Fire-Pie-Pizza_Robin-Talks-WineRobin discusses wine.https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2i_fire-pie-pizza_graigalpers_larry-elaine-gibson.jpg06June2015_2i_Fire-Pie-Pizza_GraigAlpers_Larry-Elaine-GibsonGregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members all enjoy the pizza and the wine.https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2h_fire-pie-pizza_houston-winery-crowd.jpg06June2015_2h_Fire-Pie-Pizza_Houston-Winery-CrowdThere was a great crowd at this release party.https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2g_fire-pie-pizza_ordering-pizza.jpg06June2015_2g_Fire-Pie-Pizza_Ordering-PizzaMore orders are coming in!https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2f_fire-pie-pizza_fresh-tom-basil-pizza.jpg06June2015_2f_Fire-Pie-Pizza_Fresh-Tom-Basil-PizzaFresh Tomato and Basil Pizza!https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2e_fire-pie-pizza_fresh-pizza.jpg06June2015_2e_Fire-Pie-Pizza_Fresh-PizzaFresh Margarita Pizzahttps://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2c_fire-pie-pizza_jamie-at-oven.jpg06June2015_2c_Fire-Pie-Pizza_Jamie-At-OvenAn extremely hot oven completely designed and built by Jamie Martin.https://boisefoodieguild.blog/wp-content/uploads/2015/06/06june2015_2b_fire-pie-pizza_scratch-pizza.jpg06June2015_2b_Fire-Pie-Pizza_Scratch-PizzaPizza making2015-06-14T20:22:48+00:00monthlyhttps://boisefoodieguild.blog/2015/05/23/detoxing-from-sugar/https://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1_robin-working-on-blogs_trimmed_transparent.jpg23May2015_1_Robin-Working-On-Blogs_Trimmed_Transparent2015-05-23T20:56:40+00:00monthlyhttps://boisefoodieguild.blog/2015/05/23/boise-farmers-market-expands-program/https://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1f_boise-farmers-market_boise-rec-van.jpg23May2015_1f_Boise-Farmers-Market_Boise-Rec-VanBoise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!https://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1e_boise-farmers-market_mobile-market-trailer.jpg23May2015_1e_Boise-Farmers-Market_Mobile-Market--TrailerThe Mobile Markethttps://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1d_boise-farmers-market_mobile-market-map.jpg23May2015_1d_Boise-Farmers-Market_Mobile-Market-MapMap of the service and schedule for the Mobile Market.https://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1c_boise-farmers-market_true-roots-veggies.jpg23May2015_1c_Boise-Farmers-Market_True-Roots-Veggies<div align="center"><strong>True Roots Vegetables</strong><br />Carrots, Turnips, Squash, Tomatoes, Corn</div>https://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1c_boise-farmers-market_purple-sage-veggiesandherbs.jpg23May2015_1c_Boise-Farmers-Market_Purple-Sage-VeggiesAndHerbsPurple Sage Farmshttps://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1b_boise-farmers-market_tomato-plants.jpg23May2015_1b_Boise-Farmers-Market_Tomato-Plantshttps://boisefoodieguild.blog/wp-content/uploads/2015/05/23may2015_1_boise-farmers-market_expansion-flyer.jpg23May2015_1_Boise-Farmers-Market_Expansion-FlyerThe schedule of where the produce trailer will be.2015-05-23T17:14:53+00:00monthlyhttps://boisefoodieguild.blog/2015/05/22/another-good-romertopf-chicken/https://boisefoodieguild.blog/wp-content/uploads/2015/05/21may2015_2_captains-shack_our-herb-garden.jpg21May2015_2_Captains-Shack_Our-Herb-GardenOne of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs.https://boisefoodieguild.blog/wp-content/uploads/2015/05/21may2015_1a_captains-shack_romertopf-chicken_plated_potatoes-onion-carrot_green-salad-radish-sticks_best.jpg21May2015_1a_Captains-Shack_Romertopf- Chicken_Plated_Potatoes-Onion-Carrot_Green-Salad-Radish-Sticks_BestRomertopf Chicken Roasted Potatoes, Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing https://boisefoodieguild.blog/wp-content/uploads/2015/05/21may2015_1_captains-shack_romertopf-chicken_cooling.jpg21May2015_1_Captains-Shack_Romertopf- Chicken_CoolingThe 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.2015-05-22T19:14:22+00:00monthlyhttps://boisefoodieguild.blog/2015/05/21/a-visit-to-ruths-chris-steak-house/https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1i_ruths-chris_chocolate-dessert.jpg20May2015_1i_Ruths-Chris_Chocolate-DessertA delicious finish to a grand dinner!https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1h_ruths-chris_mushrooms-creamedspinach-petite-filet_plated_steak-cut.jpg20May2015_1h_Ruths-Chris_Mushrooms-CreamedSpinach--Petite-Filet_Plated_Steak-CutThe Petite Filet done to perfection.https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1h_ruths-chris_mushrooms-creamedspinach-petite-filet.jpg20May2015_1h_Ruths-Chris_Mushrooms-CreamedSpinach--Petite-FiletPetite Filet. "USDA Prime served sizzling on a 500° plate - every bite is as delicious as the first." This was delicious! Loved the way the sides came in their own bowls. The Creamed Spinach was super good wsith a touch of nutmeg. The Mushrooms accompanied the steak very well. Robin had Garlic Mashed Potatoes.https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1g_ruths-chris_pellegrino-water.jpg20May2015_1g_Ruths-Chris_Pellegrino-WaterWe brought our own 2005 Ridge Zinfandel ($10 corkage fee), but they do have a wide selection of wines.https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1f_ruths-chris_caesar-salad.jpg20May2015_1f_Ruths-Chris_Caesar-SaladSuperb Caesar Salad with Tellicherry Pepper. https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1e_ruths-chris_blue-crab-cakes_better.jpg20May2015_1e_Ruths-Chris_Blue-Crab-Cakes_BetterBlue Crab Cakeshttps://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1e_ruths-chris_blue-crab-cakes.jpg20May2015_1e_Ruths-Chris_Blue-Crab-CakesGood Blue Crab cakes, but I think these are over priced.https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1c_ruths-chris_fresh-sourdough.jpg20May2015_1c_Ruths-Chris_Fresh-SourdoughVery good housemade Sourdough Bread.https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1b_ruths-chris_private-party-room.jpg20May2015_1b_Ruths-Chris_Private-Party-RoomPrivate dining area that will accommodate 12 people. The fee is $50 for the room.https://boisefoodieguild.blog/wp-content/uploads/2015/05/20may2015_1a_ruths-chris_interior.jpg20May2015_1a_Ruths-Chris_InteriorThe dining area. Formal and delightful. Soft background music.2015-05-21T19:01:40+00:00monthlyhttps://boisefoodieguild.blog/2015/05/17/breakfast-fresh-morel-mushroom-omelet/https://boisefoodieguild.blog/wp-content/uploads/2015/05/17may2015_1a_captains-shack-breakfast_morel-omelet_robin-best.jpg17May2015_1a_Captains-Shack-Breakfast_Morel-Omelet_Robin-Best<div align="center"><strong> Fresh Morel Mushroom Omelet Strawberry and Blueberry Fruit Mix Toasted Acme Bake Shop Sourdough</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2015/05/17may2015_1a_captains-shack-breakfast_morel-omelet.jpg17May2015_1a_Captains-Shack-Breakfast_Morel-OmeletMorel Mushroom Omelet Strawberry and Blueberry Fruit Mix Toasted Acme Bake Shop Souirdoughhttps://boisefoodieguild.blog/wp-content/uploads/2015/05/17may2015_1_captains-shack-breakfast_morels-ready.jpg17May2015_1_Captains-Shack-Breakfast_Morels-Ready2015-05-17T18:18:15+00:00monthlyhttps://boisefoodieguild.blog/2015/05/17/lets-make-some-pasta-2/https://boisefoodieguild.blog/wp-content/uploads/2015/05/pasta-maker-kitchenaid-bed-bath-and-beyond-149.jpgPasta Maker KitchenAid Bed Bath and Beyond 149https://boisefoodieguild.blog/wp-content/uploads/2015/05/pasta-maker-bed-bath-and-beyond.jpgPasta Maker Bed Bath and Beyondhttps://boisefoodieguild.blog/wp-content/uploads/2015/05/manual-pasta-maker.jpgManual Pasta Makerhttps://boisefoodieguild.blog/wp-content/uploads/2015/05/16may2015_1f_captains-shack-making-pasta_spaghetti-carbanara.jpg16May2015_1f_Captains-Shack-Making-Pasta_Spaghetti-CarbanaraSpaghetti Carbonara made from the pasta dough we made. Except for the pancetta, most of the other ingredients are all from the Boise Farmers Market./https://boisefoodieguild.blog/wp-content/uploads/2015/05/16may2015_1e_captains-shack-making-pasta_spaghetti-made.jpg16May2015_1e_Captains-Shack-Making-Pasta_Spaghetti-MadeSpaghetti noodles from the dough. Dust with flour to keep them from sticking.https://boisefoodieguild.blog/wp-content/uploads/2015/05/16may2015_1d_captains-shack-making-pasta_kneading-complete.jpg16May2015_1d_Captains-Shack-Making-Pasta_Kneading-CompleteThe pastry dough is kneaded and ready to rest for at least 1 hour.https://boisefoodieguild.blog/wp-content/uploads/2015/05/16may2015_1c_captains-shack-making-pasta_start-kneading.jpg16May2015_1c_Captains-Shack-Making-Pasta_Start-KneadingThe pasta dough is ready to knead. Notice the pastry knife used to help in the kneading process.https://boisefoodieguild.blog/wp-content/uploads/2015/05/16may2015_1b_captains-shack-making-pasta_sides-pulled.jpg16May2015_1b_Captains-Shack-Making-Pasta_Sides-PulledThe dough is starting to form.https://boisefoodieguild.blog/wp-content/uploads/2015/05/16may2015_1a_captains-shack-making-pasta_pulling-sides.jpg16May2015_1a_Captains-Shack-Making-Pasta_Pulling-SidesPulling the semolina into the egg mixture using a fork. Work carefully.https://boisefoodieguild.blog/wp-content/uploads/2015/05/16may2015_1_captains-shack-making-pasta_the-ring_egg-mixture.jpg16May2015_1_Captains-Shack-Making-Pasta_The-Ring_Egg-MixtureThe semolina "well" The process is the same if you use flour.2015-05-17T16:36:41+00:00monthlyhttps://boisefoodieguild.blog/2015/05/14/potato-basket-eggs-idaho-blossoms/https://boisefoodieguild.blog/wp-content/uploads/2015/05/13may2015_1a_captains-shack-breakfast_egg-baskets_plated.jpg13May2015_1a_Captains-Shack-Breakfast_Egg-Baskets_PlatedPotato Basket Eggs Acme Bake Shop Toasted Sourdough Fresh Fruit Compotehttps://boisefoodieguild.blog/wp-content/uploads/2015/05/13may2015_1_captains-shack-breakfast_egg-baskets_closeup.jpg13May2015_1_Captains-Shack-Breakfast_Egg-Baskets_CloseUpClose up of the bowls.https://boisefoodieguild.blog/wp-content/uploads/2015/05/13may2015_1_captains-shack-breakfast_egg-baskets.jpg13May2015_1_Captains-Shack-Breakfast_Egg-BasketsThe potatoes are in the bowls and the bowls are filled.2015-05-15T20:12:00+00:00monthlyhttps://boisefoodieguild.blog/2015/05/09/happy-birthday-sophia/https://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1j_lucianos-sophia-bday_tiramiso.jpg09May2015_1j_Lucianos-Sophia-BDay_TiramisoTiramisuhttps://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1j_lucianos-sophia-bday_lemon-pudding.jpg09May2015_1j_Lucianos-Sophia-BDay_Lemon-PuddingLemon Puddinghttps://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1j_lucianos-sophia-bday_choc-cake.jpg09May2015_1j_Lucianos-Sophia-BDay_Choc-CakeChocolate Cake - https://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1i_lucianos-sophia-bday_spumonti_best.jpg09May2015_1i_Lucianos-Sophia-BDay_Spumonti_BestSpumonti - Chocolate, Pistachio and Strawberry ice cream. Maraschino cherry juice in the bottom.https://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1h_lucianos-sophia-bday_pesto-pasta.jpg09May2015_1h_Lucianos-Sophia-BDay_Pesto-PastaPesto Pastahttps://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1g_lucianos-sophia-bday_fettuccini-alfredo.jpg09May2015_1g_Lucianos-Sophia-BDay_Fettuccini-AlfredoFettuccini Alfredohttps://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1f_lucianos-sophia-bday_seafood-fettuccini.jpg09May2015_1f_Lucianos-Sophia-BDay_Seafood-FettucciniSeafood Fettuccinihttps://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1e_lucianos-sophia-bday_caesar-salad.jpg09May2015_1e_Lucianos-Sophia-BDay_Caesar-SaladCaesar Salad - Really good.https://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1d_lucianos-sophia-bday_wine-glass-light.jpg09May2015_1d_Lucianos-Sophia-BDay_Wine-Glass-LightWonderfully different light in the main dining room. Unique.https://boisefoodieguild.blog/wp-content/uploads/2015/05/09may2015_1d_lucianos-sophia-bday_centerpiece.jpg09May2015_1d_Lucianos-Sophia-BDay_CenterpieceTable centerpiece.2015-05-10T00:20:41+00:00monthlyhttps://boisefoodieguild.blog/2015/05/09/thousand-springs-bnb-and-feathered-winds-wine/https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_3g_1000-springs-winery_across-snake-river_bw.jpg08May2015_3g_1000-Springs-Winery_Across-Snake-River_B&WAnother view from our room.https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_3f_1000-springs-winery_from-our-room.jpg08May2015_3f_1000-Springs-Winery_From-Our-RoomOne view from our room window overlooking the Snake River.https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_3e_1000-springs-winery_sunken-tub.jpg08May2015_3e_1000-Springs-Winery_Sunken-TubSunken tub.https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_3c_1000-springs-winery_room.jpg08May2015_3c_1000-Springs-Winery_RoomOur room.https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_3a_1000-springs-winery_kitchen-area.jpg08May2015_3a_1000-Springs-Winery_Kitchen-AreaThe kitchen.https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_3_1000-springs-winery_dining-area.jpg08May2015_3_1000-Springs-Winery_Dining-AreaDining area.https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_2e_1000-springs-winery_breakfast-fritata_muffin_mixed-fruit.jpg08May2015_2e_1000-Springs-Winery_Breakfast-Fritata_Muffin_Mixed-FruitFrittata with Housemade Sausage Chocolate and Raisin Muffin Mixed Fruithttps://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_2d_1000-springs-winery_pavlova.jpg08May2015_2d_1000-Springs-Winery_PavlovaPavlova pared with Jacob's Creek Moscato (Australia)https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_2d_1000-springs-winery_lamb-sosaties_delicious.jpg08May2015_2d_1000-Springs-Winery_Lamb-Sosaties_DeliciousLamb Sosaties pared with Riebeek Pinotage (South Africa)https://boisefoodieguild.blog/wp-content/uploads/2015/05/08may2015_2c_1000-springs-winery_shrimp-on-barbie.jpg08May2015_2c_1000-Springs-Winery_Shrimp-On-BarbieShrimp on the Barbie pared with Oyster Bay Sauvignon Blanc (New Zealand)2015-05-09T18:23:51+00:00monthlyhttps://boisefoodieguild.blog/2015/05/06/3-lucious-meals/https://boisefoodieguild.blog/wp-content/uploads/2015/05/06may2015_1_captains-shack_dinner_steamed-clams_corn_blk-olive-rice-salad_flash.jpg06May2015_1_Captains-Shack_Dinner_Steamed-Clams_Corn_Blk-Olive-Rice-Salad_FlashSteamed Clams Buttered Corn Black Olive, Tomato and Brown Basmati Rice Saladhttps://boisefoodieguild.blog/wp-content/uploads/2015/05/06may2015_1_captains-shack_breakfast_spinach-omelet_sofrito-rhubarb-sauce_flash.jpg06May2015_1_Captains-Shack_Breakfast_Spinach-Omelet_Sofrito-Rhubarb-Sauce_FlashSpinach Omelet with rhubarb red sauce and sofrito Bacon Toasted Focaccia https://boisefoodieguild.blog/wp-content/uploads/2015/05/05may2015_1a_captains-shack_cinco-de-mayo_red-velvet-cake.jpg05May2015_1a_Captains-Shack_Cinco-de-Mayo_Red-Velvet-CakeRed Velvet Cake with Strawberries and Whipped Cream Our neighbors brought this to us just because. Thank you! See why we love Boise?https://boisefoodieguild.blog/wp-content/uploads/2015/05/05may2015_1_captains-shack_cinco-de-mayo_pork-sofrito-salad-rice.jpg05May2015_1_Captains-Shack_Cinco-de-Mayo_Pork-Sofrito-Salad-RicePork and Sofrito Avocado Tomato Salad Brown Basmati Rice and Black Beans Mango Margaritas 2015-05-07T04:26:09+00:00monthlyhttps://boisefoodieguild.blog/2015/05/03/pork-tenderloin-with-rhubarb-bbq-sauce/https://boisefoodieguild.blog/wp-content/uploads/2015/05/03may2015_1_captains-shack_porktenderloin_tuyrnip-broccoli-turnipgreens-watermelonfeta-salad-pork.jpg03May2015_1_Captains-Shack_PorkTenderloin_Tuyrnip-Broccoli-TurnipGreens-WatermelonFeta-Salad-PorkPork Tenderloin with Rhubarb BBQ Sauce Oven Roasted Baby Broccoli and Turnips Acme Bread Steamed Turnip Greens Watermelon Salad with Feta Cheese 2012 Indian Creek My Best Friend Malbec2015-05-04T02:49:45+00:00monthlyhttps://boisefoodieguild.blog/2015/04/30/wonderful-romertopf-chicken/https://boisefoodieguild.blog/wp-content/uploads/2015/04/29apr2015_2b_captains-shack_romertopf-dinner_plated.jpg29Apr2015_2b_Captains-Shack_Romertopf-Dinner_PlatedRomertopf Chicken Oven Roasted Vegetables 2007 Mosel Rieslinghttps://boisefoodieguild.blog/wp-content/uploads/2015/04/29apr2015_2a_captains-shack_romertopf-dinner_chicken.jpg29Apr2015_2a_Captains-Shack_Romertopf-Dinner_ChickenChicken Romertopf with lemon, thyme, salt and pepperhttps://boisefoodieguild.blog/wp-content/uploads/2015/04/29apr2015_2_captains-shack_romertopf-dinner_roasted-veggies.jpg29Apr2015_2_Captains-Shack_Romertopf-Dinner_Roasted-VeggiesOven Roasted Broccoli and Cauliflower with Meyer lemon olive oil, fine diced garlic, salt and pepper2015-04-30T14:57:10+00:00monthlyhttps://boisefoodieguild.blog/2015/04/29/mock-fried-eggs-with-prosciutto-wrapped-asparagus/https://boisefoodieguild.blog/wp-content/uploads/2015/04/29apr2015_1_captains-shack_priuschuto-asparagus-eggs_plated_natural-best.jpg29Apr2015_1_Captains-Shack_Priuschuto-Asparagus-Eggs_Plated_Natural-BestMock Fried Eggs Prosciutto Wrapped Asparagus Toasted Brioche with Orange Marmalade2015-04-29T16:26:39+00:00monthlyhttps://boisefoodieguild.blog/2015/04/28/olive-oil-tasting/2015-04-28T16:18:08+00:00monthlyhttps://boisefoodieguild.blog/2015/04/19/genki-takoyaki-food-cart/https://boisefoodieguild.blog/wp-content/uploads/2015/04/19april2015_1c_takoyaki-rhett_cooking.jpg19April2015_1c_Takoyaki-Rhett_CookingThe dumplings being made. The octopus ones seem to be the standard for this food cart. Other types are also available. They usually have two different types being prepared.https://boisefoodieguild.blog/wp-content/uploads/2015/04/19april2015_1a_takoyaki-rhett_christie-rhett.jpg19April2015_1a_Takoyaki-Rhett_Christie-RhettRhett Atagi and Christy Beavers.https://boisefoodieguild.blog/wp-content/uploads/2015/04/19april2015_1_takoyaki-rhett_card.jpg19April2015_1_Takoyaki-Rhett_Card2015-04-19T15:30:44+00:00monthlyhttps://boisefoodieguild.blog/2015/04/17/rolled-chicken-breasts/https://boisefoodieguild.blog/wp-content/uploads/2015/04/16apr2015_2_captains-shack_special-chix-dinner_plated_best.jpg16Apr2015_2_Captains-Shack_Special-Chix-Dinner_Plated_BestStuffed and Rolled Chicken Breasts spinach, black forest ham and swiss cheese Avocado and Cucumber Salad Steamed Asparagus with Housemade Hollandaise Sauce2015-04-17T16:37:35+00:00monthlyhttps://boisefoodieguild.blog/2015/04/16/national-eggs-benedict-day/https://boisefoodieguild.blog/wp-content/uploads/2015/04/16apr2015_1a_captains-shack_nat-eggs-bene-day_plated_better.jpg16Apr2015_1a_Captains-Shack_Nat-Eggs-Bene-Day_Plated_BetterEggs Benedict Black Forest Ham Toasted English Muffin Housemade Hollandaise Sauce Cantaloupe Wedge2015-04-16T16:43:58+00:00monthlyhttps://boisefoodieguild.blog/2015/04/14/good-breakfast-fruit-tart/https://boisefoodieguild.blog/wp-content/uploads/2015/04/14apr2015_1a_captains-shack-plumtart_plated_marscapone.jpg14Apr2015_1a_Captains-Shack-PlumTart_Plated_MarscaponeHopefully you will end up with a plate like this. Add the Mint Sprig and a little Mascarpone Cheese. https://boisefoodieguild.blog/wp-content/uploads/2015/04/14apr2015_1_captains-shack-plumtart_ready-for-oven.jpg14Apr2015_1_Captains-Shack-PlumTart_Ready-For-Oven2015-04-14T18:13:58+00:00monthlyhttps://boisefoodieguild.blog/2015/04/13/breakfast-follows-dinner/https://boisefoodieguild.blog/wp-content/uploads/2015/04/13april215_1_captains-shack-breakfast_spinach-beschemel-on-toast-close.jpg13April215_1_Captains-Shack-Breakfast_Spinach-Beschemel-On-Toast-CloseSorry about the poor quality of this photo of the eggs as above. But it shows the layers of the breakfast.https://boisefoodieguild.blog/wp-content/uploads/2015/04/13april215_1_captains-shack-breakfast_spinach-beschemel-on-toast.jpg13April215_1_Captains-Shack-Breakfast_Spinach-Beschemel-On-ToastCoconut Milk Bechamel with Spinach Sourdough Toast Mock Fried Eggs https://boisefoodieguild.blog/wp-content/uploads/2015/04/12apr2015_1_captains-shack-dinner_noodles-and-maranara_garlic-toast-sourdough_fiddleheads-and-mushrooms.jpg12Apr2015_1_Captains-Shack-Dinner_Noodles-And-Maranara_Garlic-Toast-Sourdough_Fiddleheads-And-MushroomsHousemade Maranara with Chicken Meatballs Acme Bake Shop Garlic Rubbed Sourdough Toast Coconut Milk Sauteed Shiitake Mushrooms and Fiddlehead Ferns2015-04-13T17:30:43+00:00monthlyhttps://boisefoodieguild.blog/2015/04/11/drizzly-farmers-market-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1i_boise-farmers-market_waffle-estacy.jpg11Apr2015_1i_Boise-Farmers-Market_Waffle-EstacyAnyone for a waffle?https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1h_boise-farmers-market_strawberry-nutella.jpg11Apr2015_1h_Boise-Farmers-Market_Strawberry-NutellaMine.https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1g_boise-farmers-market_waylon-enjoys-waffle.jpg11Apr2015_1g_Boise-Farmers-Market_Waylon-Enjoys-WaffleAnd the waffles were great also!https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1f_boise-farmers-market_fresh-beets.jpg11Apr2015_1f_Boise-Farmers-Market_Fresh-Beetshttps://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1e_boise-farmers-market_acme-bake-shop.jpg11Apr2015_1e_Boise-Farmers-Market_Acme-Bake-ShopBuy some awesome bread from the Acme Bake Shop! Super good Old World Rye and Sourdough.https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1d_boise-farmers-market_neckar-coffee.jpg11Apr2015_1d_Boise-Farmers-Market_Neckar-CoffeeNeed for coffee. Neckar Coffee makes a good cup of coffee!https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1c_boise-farmers-market_banjo-picker.jpg11Apr2015_1c_Boise-Farmers-Market_Banjo-PickerBanjo pickin' and singin'!https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1b_boise-farmers-market_wagon-surry.jpg11Apr2015_1b_Boise-Farmers-Market_Wagon-SurryEven the "Little Ones" in their own Surry!https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1a_boise-farmers-market_crowd-3.jpg11Apr2015_1a_Boise-Farmers-Market_Crowd-3Those who braved the cold drizzle loved the market experience.https://boisefoodieguild.blog/wp-content/uploads/2015/04/11apr2015_1a_boise-farmers-market_crowd-2.jpg11Apr2015_1a_Boise-Farmers-Market_Crowd-2The Mushroom Man. Fresh mushrooms, fiddlehead ferns, sorrel and watercress is available from them.2015-04-11T21:00:37+00:00monthlyhttps://boisefoodieguild.blog/2015/04/10/diet-and-the-heartbreak-of-psoriasis/2015-04-10T15:30:23+00:00monthlyhttps://boisefoodieguild.blog/2015/04/06/stained-glass-potatoes/https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1e_captains-shack_stained-glass-potatoes_finished_enlarged.jpg05Apr2015_1e_Captains-Shack_Stained-Glass-Potatoes_Finished_EnlargedThe finished product.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1d_captains-shack_stained-glass-potatoes_slices-trayed.jpg05Apr2015_1d_Captains-Shack_Stained-Glass-Potatoes_Slices-TrayedThin sliced potatoes and "stained glass" being made.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1c_captains-shack_stained-glass-potatoes_placing-herbs_close-up_placement.jpg05Apr2015_1c_Captains-Shack_Stained-Glass-Potatoes_Placing-Herbs_Close-Up_PlacementCreating the "picture".https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1c_captains-shack_stained-glass-potatoes_placing-herbs_close-up.jpg05Apr2015_1c_Captains-Shack_Stained-Glass-Potatoes_Placing-Herbs_Close-UpHerbs and flowers placed to "paint" a picture.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1c_captains-shack_stained-glass-potatoes_placing-herbs.jpg05Apr2015_1c_Captains-Shack_Stained-Glass-Potatoes_Placing-HerbsSlice a potato thin enough to be transparent. Lay on the buttered parchment and place the herbs and flowers. Butter the herbs/flowers.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1b_captains-shack_stained-glass-potatoes_butter-parchment_salt-pep-cayenne.jpg05Apr2015_1b_Captains-Shack_Stained-Glass-Potatoes_Butter-Parchment_Salt-Pep-CayenneDust the buttered parchment paper with sea salt. fresh ground black pepper and cayenne pepper.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1a_captains-shack_stained-glass-potatoes_butter-parchment.jpg05Apr2015_1a_Captains-Shack_Stained-Glass-Potatoes_Butter-ParchmentBrush unsalted butter on the parchment paper.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05apr2015_1_captains-shack_stained-glass-potatoes_herbs.jpg05Apr2015_1_Captains-Shack_Stained-Glass-Potatoes_HerbsSome of the herbs we used. Thyme, violas, chives, taragon and baby sage.2015-04-11T14:11:04+00:00monthlyhttps://boisefoodieguild.blog/2015/04/06/birthday-dinner-2/https://boisefoodieguild.blog/wp-content/uploads/2015/04/05april2015_1f_my-bday_insideout-ger-choc-cake_plated.jpg05April2015_1f_My-BDay_InsideOut-Ger-Choc-Cake_PlatedOh yum!!!https://boisefoodieguild.blog/wp-content/uploads/2015/04/05april2015_1f_my-bday_insideout-ger-choc-cake.jpg05April2015_1f_My-BDay_InsideOut-Ger-Choc-CakeInside Out German Chocolate Cake by Marnie.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05april2015_1e_my-bday_dinner-plated.jpg05April2015_1e_My-BDay_Dinner-PlatedThe meal plated. Mac made the rolls - delicious!https://boisefoodieguild.blog/wp-content/uploads/2015/04/05april2015_1d_my-bday_ham-lamb.jpg05April2015_1d_My-BDay_Ham-LambHam and Lambhttps://boisefoodieguild.blog/wp-content/uploads/2015/04/05april2015_1c_my-bday_stained-glass-potatoes.jpg05April2015_1c_My-BDay_Stained-Glass-PotatoesStained Glass Potatoes - Robin made these.https://boisefoodieguild.blog/wp-content/uploads/2015/04/05april2015_1b_my-bday_green-beans.jpg05April2015_1b_My-BDay_Green-BeansGreen Beans with Candied Walnutshttps://boisefoodieguild.blog/wp-content/uploads/2015/04/05april2015_1a_my-bday_easter-cookies.jpg05April2015_1a_My-BDay_Easter-CookiesRabbit Cookies2015-04-06T16:29:47+00:00monthlyhttps://boisefoodieguild.blog/2015/03/30/breakfast-at-the-shack/https://boisefoodieguild.blog/wp-content/uploads/2015/03/30mar2015_2a_captains-shack-mex-breakfast_bob-blkbeans-polentacake-eggs.jpg30Mar2015_2a_Captains-Shack-Mex-Breakfast_Bob-BlkBeans-PolentaCake-EggsI ordered Black Beans Fried Polenta Cake Jasmine Mock Fried Eggs Pico de Gallohttps://boisefoodieguild.blog/wp-content/uploads/2015/03/30mar2015_2_captains-shack-mex-breakfast_robin-blkbeans-pico-guac-polentacakes.jpg30Mar2015_2_Captains-Shack-Mex-Breakfast_Robin-BlkBeans-Pico-Guac-PolentaCakesRobin ordered Black Beans Pico de Gallo Guacamole Fried Polenta Cakes2015-03-30T19:15:20+00:00monthlyhttps://boisefoodieguild.blog/2015/03/30/flowers-you-can-eat/https://boisefoodieguild.blog/wp-content/uploads/2015/03/29mar2015_1a_our-raised-beds_3-diff-lettuce_frtaragon.jpg29Mar2015_1a_Our-Raised-Beds_3-Diff-Lettuce_FrTaragonhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/29mar2015_1_our-raised-beds_edible-viola.jpg29Mar2015_1_Our-Raised-Beds_Edible-ViolaViolas that were just planted. Edible and pretty.https://boisefoodieguild.blog/wp-content/uploads/2015/03/20mar2015_1c_garden-spring-flowers_purple-viola.jpg20Mar2015_1c_Garden-Spring-Flowers_Purple-Viola2015-03-30T15:40:51+00:00monthlyhttps://boisefoodieguild.blog/2015/03/29/scrapple-what/https://boisefoodieguild.blog/wp-content/uploads/2015/03/29mar2015_1c_captains-shack-scrapple-howto_scrapple-scramble-toast-idahogrits.jpg29Mar2015_1c_Captains-Shack-Scrapple-HowTo_Scrapple-Scramble-Toast-IdahoGritsScrapple with Ketchup Scrambled Idaho Fresh Eggs Fresh Idaho Polenta (Grits) Toasthttps://boisefoodieguild.blog/wp-content/uploads/2015/03/29mar2015_1b_captains-shack-scrapple-howto_first-turn.jpg29Mar2015_1b_Captains-Shack-Scrapple-HowTo_First-TurnThe brown crust has formed and the scrapple is turned to brown the second side. The one piece on the right, may have been turned a little early. It came out OK though. https://boisefoodieguild.blog/wp-content/uploads/2015/03/29mar2015_1a_captains-shack-scrapple-howto_frying.jpg29Mar2015_1a_Captains-Shack-Scrapple-HowTo_FryingStarting to fry in a hot pan. It is sizzling. Do not disturb until the crust is formed! If you do, it may all fall apart.https://boisefoodieguild.blog/wp-content/uploads/2015/03/29mar2015_1_captains-shack-scrapple-howto_slicing.jpg29Mar2015_1_Captains-Shack-Scrapple-HowTo_SlicingSlice the scrapple with a very sharp knife about 1/4 to 1/2" thick. Work carefully.2017-03-10T19:32:44+00:00monthlyhttps://boisefoodieguild.blog/2015/03/28/seafood-potpie-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2015/03/27mar2015_2a_captains-shack-seafood-potpie_opened.jpg27Mar2015_2a_Captains-Shack-Seafood-Potpie_OpenedBreak open that luscious crust and one exposes peas, pearl onions, shrimp, scallops and lobster.https://boisefoodieguild.blog/wp-content/uploads/2015/03/27mar2015_2_captains-shack-seafood-potpie_plated.jpg27Mar2015_2_Captains-Shack-Seafood-Potpie_PlatedSeafood Potpie This was really very good and we did like the housemade seafood stock.2015-03-28T16:58:34+00:00monthlyhttps://boisefoodieguild.blog/2015/03/27/two-different-meals/https://boisefoodieguild.blog/wp-content/uploads/2015/03/27mar2015_1a_captains-shack-scrapple_scramble-scrapple-sourdough.jpg27Mar2015_1a_Captains-Shack-Scrapple_scramble-Scrapple-SourdoughScramble Meadowlark Farms Eggs Acme Bake Shop Toasted Sourdough Scrapplehttps://boisefoodieguild.blog/wp-content/uploads/2015/03/27mar2015_1_captains-shack-scrapple_pork-pickled-beets-potatoes-kraut.jpg27Mar2015_1_Captains-Shack-Scrapple_Pork-Pickled-Beets-Potatoes-KrautRoasted Pork Medallions Green Salad with Carrot Strings and Pickled Beets Mashed Potatoes and Housemade Sauerkraut 2015-03-27T19:03:31+00:00monthlyhttps://boisefoodieguild.blog/2015/03/23/think-local-buy-local-eat-local/https://boisefoodieguild.blog/wp-content/uploads/2015/03/23mar2015_1_captains-shack-id-breakfast_bacon-acme_sourdough-meadowlark-eggs_burley-potatoes_nat-light.jpg23Mar2015_1_Captains-Shack-ID-Breakfast_Bacon-Acme_Sourdough-Meadowlark-Eggs_Burley-Potatoes_Nat-LightFalls Brand Bacon Acme Sourdough Toast Burley Potatoes Jasmine Tea Mock Fried Eggs from Meadowlark Farms2015-03-23T19:30:58+00:00monthlyhttps://boisefoodieguild.blog/2015/03/23/pan-seared-pork-tenderloin-with-rosemary-balsamic-orange-sauce/https://boisefoodieguild.blog/wp-content/uploads/2015/03/22mar2015_1a_captains-shack-pork-tenderloin_tenderloin_asparagus_salad_artichoke-pasta.jpg22Mar2015_1a_Captains-Shack-Pork-TenderLoin_Tenderloin_Asparagus_Salad_Artichoke-PastaPan SearedPork Tenderloin with Rosemary Balsamic Steamed Asparagus Green Salad Housemade Pasta with Artichokes in a Cheese Sauce 2010 Syringa SangioveseOrange Saucehttps://boisefoodieguild.blog/wp-content/uploads/2015/03/22mar2015_1_captains-shack-pork-tenderloin_sliced-on-platter.jpg22Mar2015_1_Captains-Shack-Pork-TenderLoin_Sliced-On-PlatterThe pork tenderloin has cooled enough to slice it. So juicy and moist and tender. Delicious.2015-03-23T15:42:31+00:00monthlyhttps://boisefoodieguild.blog/2015/03/20/olivin-olive-oil-and-vinegar-bar/https://boisefoodieguild.blog/wp-content/uploads/2015/03/20mar2015_1d_olivin_balsamic-olive-oil_balsamic_bottles.jpg20Mar2015_1d_Olivin_Balsamic-Olive-Oil_Balsamic_BottlesWe bought a bottle of olive oil and of balsamic.https://boisefoodieguild.blog/wp-content/uploads/2015/03/20mar2015_1c_olivin_balsamic-taster-tanks.jpg20Mar2015_1c_Olivin_Balsamic-Taster-TanksThe balsamic can be tasted in a similar fashion.https://boisefoodieguild.blog/wp-content/uploads/2015/03/20mar2015_1b_olivin_olive-oil-taster-tanks.jpg20Mar2015_1b_Olivin_Olive-Oil-Taster-TanksHere is how you get to sample some different olive oils. These "tanks" are located throughout the store.https://boisefoodieguild.blog/wp-content/uploads/2015/03/20mar2015_1b_olivin_more-olive-oil-taster-tanks.jpg20Mar2015_1b_Olivin_More-Olive-Oil-Taster-TanksA closer look at the sample tanks.https://boisefoodieguild.blog/wp-content/uploads/2015/03/20mar2015_1a_olivin_discriptor-sign.jpg20Mar2015_1a_Olivin_Discriptor-SignThis is what they are all about.https://boisefoodieguild.blog/wp-content/uploads/2015/03/20mar2015_1_olivin_door-sign.jpg20Mar2015_1_Olivin_Door-Sign2015-03-22T00:38:00+00:00monthlyhttps://boisefoodieguild.blog/2015/03/18/mai-thai-visited/https://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1g_mai-thai-lunch_duck_thai-noodles_chix-curry.jpg18Mar2015_1g_Mai-Thai-Lunch_Duck_Thai-Noodles_Chix-CurryDuck, Noodles and Curry on Ricehttps://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1f_mai-thai-lunch_chix_duck.jpg18Mar2015_1f_Mai-Thai-Lunch_Chix_DuckChicken and Duckhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1e_mai-thai-lunch_curry-varieties.jpg18Mar2015_1e_Mai-Thai-Lunch_Curry-VarietiesCurryhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1d_mai-thai-lunch_noodle-varieties.jpg18Mar2015_1d_Mai-Thai-Lunch_Noodle-VarietiesNoodleshttps://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1c_mai-thai-lunch_salads.jpg18Mar2015_1c_Mai-Thai-Lunch_SaladsMakings for a saladhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1b_mai-thai-lunch_sushi-varieties_closeup.jpg18Mar2015_1b_Mai-Thai-Lunch_Sushi-Varieties_CloseUpSushi close-up https://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1b_mai-thai-lunch_sushi-varieties.jpg18Mar2015_1b_Mai-Thai-Lunch_Sushi-VarietiesSushi offeringshttps://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1a_mai-thai-lunch_wrap-filling_tempura-veggies.jpg18Mar2015_1a_Mai-Thai-Lunch_Wrap-Filling_Tempura-VeggiesLettuce Wrap Ingredients and Vegetable Tempura. (The tempura was not heavy with batter.)https://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1_mai-thai-lunch_tempura_salad_sushi.jpg18Mar2015_1_Mai-Thai-Lunch_Tempura_Salad_SushiVegetable Tempura, Salad and Sushihttps://boisefoodieguild.blog/wp-content/uploads/2015/03/18mar2015_1_mai-thai-lunch_pool.jpg18Mar2015_1_Mai-Thai-Lunch_Pool2015-03-18T21:09:02+00:00monthlyhttps://boisefoodieguild.blog/2015/03/17/happy-1-year-birthday-cloud-9-nano-brewery/https://boisefoodieguild.blog/wp-content/uploads/2015/03/17mar2015_1f_cloud-9_bday-cake_1-year.jpg17Mar2015_1f_Cloud-9_BDay-Cake_1-yearHappy Birthday cake!https://boisefoodieguild.blog/wp-content/uploads/2015/03/17mar2015_1e_cloud-9_fish-n-chips.jpg17Mar2015_1e_Cloud-9_Fish-N-ChipsFish and Chips are awesome. These are always on the menu.https://boisefoodieguild.blog/wp-content/uploads/2015/03/17mar2015_1d_cloud-9_shepards-pie_potato-soup.jpg17Mar2015_1d_Cloud-9_Shepards-Pie_Potato-SoupShepard's Pie and Potato Soup. Both were delicious!https://boisefoodieguild.blog/wp-content/uploads/2015/03/17mar2015_1c_cloud-9_beer-stout-ale.jpg17Mar2015_1c_Cloud-9_Beer-Stout-Ale(L) Stout and (R) Heather Alehttps://boisefoodieguild.blog/wp-content/uploads/2015/03/17mar2015_1b_cloud-9_beer-menu.jpg17Mar2015_1b_Cloud-9_Beer-MenuThe beer/ale menu.https://boisefoodieguild.blog/wp-content/uploads/2015/03/17mar2015_1a_cloud-9_inside.jpg17Mar2015_1a_Cloud-9_InsideThe inside. About 8 tables and bar seating. Children are allowed but not at the bar. Full and delicious menu of Idaho and local products.https://boisefoodieguild.blog/wp-content/uploads/2015/03/17mar2015_1_cloud-9_sign.jpg17Mar2015_1_Cloud-9_Sign2015-03-18T03:21:13+00:00monthlyhttps://boisefoodieguild.blog/2015/03/14/edible-idaho-spring-brunch-party/https://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_2c_modern-hotel_edible-id_guy-hand.jpg14Mar2015_2c_Modern-Hotel_Edible-ID_Guy-HandGuy Handhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_2b_modern-hotel_edible-id_guy-hand_tara-morgan.jpg14Mar2015_2b_Modern-Hotel_Edible-ID_Guy-Hand_Tara-MorganGuy Hand and Tara Morganhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_2a_modern-hotel_edible-id_sandy-rich_meagan.jpg14Mar2015_2a_Modern-Hotel_Edible-ID_Sandy-Rich_MeaganSandy and Rich Ostrogorski and Meaganhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_2_modern-hotel_edible-id_a-minscoff_angie-saltry.jpg14Mar2015_2_Modern-Hotel_Edible-ID_A-Minscoff_Angie-SaltryA. Minskoff and Angie Shaltryhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_1g_modern-hotel_edible-id_people.jpg14Mar2015_1g_Modern-Hotel_Edible-ID_PeopleGuy Hand and friends.https://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_1g_modern-hotel_edible-id_tara-morgan_weekly-writer.jpg14Mar2015_1g_Modern-Hotel_Edible-ID_Tara-Morgan_Weekly-WriterTara Morgan, Edible Idaho Editor and food writer for the Boise Weekly.https://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_1e_modern-hotel_edible-id_breakfast-table.jpg14Mar2015_1e_Modern-Hotel_Edible-ID_Breakfast-TableScones and Mimosashttps://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_1d_modern-hotel_edible-id_good-breakfast.jpg14Mar2015_1d_Modern-Hotel_Edible-ID_Good-BreakfastIt was a great breakfast!!https://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_1c_modern-hotel_edible-id_moroccan-blkbeans-poached-eggs.jpg14Mar2015_1c_Modern-Hotel_Edible-ID_Moroccan-BlkBeans-Poached-EggsMoproccan Black Beans and Poached Eggs Organic Idaho black beans, Earthly Delights Farm heirloom Hopi blue corn polenta, preserved Meyer lemon crème fraîche, Meadowlark Farm poached eggshttps://boisefoodieguild.blog/wp-content/uploads/2015/03/14mar2015_1b_modern-hotel_edible-id_rizza-cured-steelhead-lox.jpg14Mar2015_1b_Modern-Hotel_Edible-ID_Rizza-Cured-Steelhead-Lox"Rizza" Cured Steelhead Lox Loganics Farm baby greens salad, Acme Bake Shop German rye toast, creme fraiche2015-03-15T03:41:32+00:00monthlyhttps://boisefoodieguild.blog/2015/03/07/the-orchard-house-and-williamson-vienyards/https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1g_orchard-house_meatloaf.jpg06 Mar2015_1g_Orchard-House_MeatloafI know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother's kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1f_orchard-house_idaho-trout.jpg06 Mar2015_1f_Orchard-House_Idaho-TroutSome of the best Idaho Trout in the state!https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1e_orchard-house_onion-rings.jpg06 Mar2015_1e_Orchard-House_Onion-RingsSome really good Onion Rings.https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1d_orchard-house_buffalo-chix-spicy.jpg06 Mar2015_1d_Orchard-House_Buffalo-Chix-SpicyChicken Nugget Appetizer. Breading was a little heavy and they are spicy.https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1c_orchard-house_williamson-flyer.jpg06 Mar2015_1c_Orchard-House_Williamson-Flyerhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1c_orchard-house_patrick-williamson-l.jpg06 Mar2015_1c_Orchard-House_Patrick-Williamson-LPatrick Williamson, Orchardist, explains to the Orchard House customer about the Williamson wines.https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1b_orchard-house_williamson-10viognier_12blossom.jpg06 Mar2015_1b_Orchard-House_Williamson-10Viognier_12Blossom(L-R) 201o Williamson Viognier and a 2012 Williamson Blossom. Both are delightful wines.https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1a_orchard-house_williamson-wine-package.jpg06 Mar2015_1a_Orchard-House_Williamson-Wine-PackageMore wine offerings.https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1a_orchard-house_williamson-wine-flight.jpg06 Mar2015_1a_Orchard-House_Williamson-Wine-FlightA flight of Williamson wines.https://boisefoodieguild.blog/wp-content/uploads/2015/03/06-mar2015_1_orchard-house_sign.jpg06 Mar2015_1_Orchard-House_Sign2015-03-07T20:41:33+00:00monthlyhttps://boisefoodieguild.blog/2015/03/04/cottonwood-grille-revisited/https://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1_ciottonwood-grille_robin-at-arid-club_good.jpg04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_Goodhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1_ciottonwood-grille_id-wine-docu.jpg04Mar2015_1_Ciottonwood-Grille_ID-Wine-Docuhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1e_ciottonwood-grille_creme-brulee.jpg04Mar2015_1e_Ciottonwood-Grille_Creme-BruleeCrème Brûléehttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1e_ciottonwood-grille_choc-mousse.jpg04Mar2015_1e_Ciottonwood-Grille_Choc-MousseChocolate Mousse in a White Chocolate Cuphttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1d_ciottonwood-grille_london-broil.jpg04Mar2015_1d_Ciottonwood-Grille_London-BroilLondon Broil with Bear garlic mashed potatoes and steamed peashttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1d_ciottonwood-grille_kobe-beef.jpg04Mar2015_1d_Ciottonwood-Grille_Kobe-BeefKobe Beef with garlic mashed potatoes steamed peashttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1c_ciottonwood-grille_house-salad.jpg04Mar2015_1c_Ciottonwood-Grille_House-SaladFresh Green House Saladhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1c_ciottonwood-grille_caesar-salad.jpg04Mar2015_1c_Ciottonwood-Grille_Caesar-SaladCaesar Saladhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1b_ciottonwood-grille_shrimp.jpg04Mar2015_1b_Ciottonwood-Grille_ShrimpJumbo Shrimp Coctailhttps://boisefoodieguild.blog/wp-content/uploads/2015/03/04mar2015_1a_ciottonwood-grille_oysters.jpg04Mar2015_1a_Ciottonwood-Grille_OystersOysters On The Half Shell2015-03-04T17:59:58+00:00monthlyhttps://boisefoodieguild.blog/2015/02/23/thai-massaman-curry-paste-or-sauce/https://boisefoodieguild.blog/wp-content/uploads/2015/02/chicken-massaman.jpgChicken Massaman2015-02-23T17:52:09+00:00monthlyhttps://boisefoodieguild.blog/2015/02/20/our-visit-to-twin-dragon-restaurant-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1h_twin-dragon_lemon-chix_4-2.jpg19Feb2015_1h_Twin-Dragon_Lemon-Chix_4-2Lemon Chicken Probably the best dish of the evening.https://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1g_twin-dragon_fried-shrimp_4-2.jpg19Feb2015_1g_Twin-Dragon_Fried-Shrimp_4-2Fried Shrimphttps://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1f_twin-dragon_broccoli-chix_4-2.jpg19Feb2015_1f_Twin-Dragon_Broccoli-Chix_4-2Broccoli Chicken Not bad, but lacked some intense, Oriental flavor.https://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1e_twin-dragon_pork-fried-rice_4-2.jpg19Feb2015_1e_Twin-Dragon_Pork-Fried-Rice_4-2Pork Fried Rice I think this was warmed over from earlier in the day. It had the consistency and flavor of "left overs".https://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1d_twin-dragon_pot-stickers.jpg19Feb2015_1d_Twin-Dragon_Pot-StickersPot Stickershttps://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1c_twin-dragon_seafood-soup-4-2.jpg19Feb2015_1c_Twin-Dragon_Seafood-Soup-4-2Seafood Soup for 2 Disappointed in this. Hard to find the seafood. Taste was OK, but lacks some seafood.https://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1b_twin-dragon_pork-and-seeds.jpg19Feb2015_1b_Twin-Dragon_Pork-And-SeedsPork and Seedshttps://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1a_twin-dragon_tsingtao.jpg19Feb2015_1a_Twin-Dragon_TsingtaoThey do serve beer if you want some.https://boisefoodieguild.blog/wp-content/uploads/2015/02/19feb2015_1_twin-dragon_sign-jpg.jpg19Feb2015_1_Twin-Dragon_Sign-jpg2015-02-20T18:15:32+00:00monthlyhttps://boisefoodieguild.blog/2015/02/15/valentines-dinner-chicken-marsala-with-mushrooms/https://boisefoodieguild.blog/wp-content/uploads/2015/02/14feb2015_1a_captains-shack_valentines-dinner_strawberry-boston-cream.jpg14Feb2015_1a_Captains-Shack_Valentines-Dinner_Strawberry-Boston-CreamStrawberry Boston Chocolate Cakehttps://boisefoodieguild.blog/wp-content/uploads/2015/02/14feb2015_1_captains-shack_valentines-dinner_plated.jpg14Feb2015_1_Captains-Shack_Valentines-Dinner_PlatedChicken Marsala with Mushrooms Housemade Angel Hair Pasta Steamed Green Beans 2008 Frescobaldi Chianti Rufina 2015-02-15T17:30:18+00:00monthlyhttps://boisefoodieguild.blog/2015/02/13/valentines-day-dinner-menu/2015-02-13T20:56:19+00:00monthlyhttps://boisefoodieguild.blog/2015/02/07/salmon-en-croute/https://boisefoodieguild.blog/wp-content/uploads/2015/02/06feb2015_1b_captains-shack_salmon-en-croute_plated.jpg06Feb2015_1b_Captains-Shack_Salmon-En-Croute_PlatedThe plated Salmon En Croute. Yum!https://boisefoodieguild.blog/wp-content/uploads/2015/02/06feb2015_1a_captains-shack_salmon-en-croute_packet-resting.jpg06Feb2015_1a_Captains-Shack_Salmon-En-Croute_Packet-RestingThe packet is cooling after baking.https://boisefoodieguild.blog/wp-content/uploads/2015/02/06feb2015_1_captains-shack_salmon-en-croute_packet.jpg06Feb2015_1_Captains-Shack_Salmon-En-Croute_PacketThe salmon packet is ready to go into the oven at 400 degrees F for about 25 minutes.2015-02-07T18:09:54+00:00monthlyhttps://boisefoodieguild.blog/2015/02/06/a-visit-to-da-vincis-italian-in-eagle/https://boisefoodieguild.blog/wp-content/uploads/2015/02/05feb2015_1g_davincis-eagle_tiramisu.jpg05Feb2015_1g_DaVincis-Eagle_TiramisuWe shared - https://boisefoodieguild.blog/wp-content/uploads/2015/02/05feb2015_1f_davincis-eagle_veal-picatta.jpg05Feb2015_1f_DaVincis-Eagle_Veal-PicattaRobin hadhttps://boisefoodieguild.blog/wp-content/uploads/2015/02/05feb2015_1f_davincis-eagle_veal-marsala.jpg05Feb2015_1f_DaVincis-Eagle_Veal-MarsalaBob had -https://boisefoodieguild.blog/wp-content/uploads/2015/02/05feb2015_1d_davincis-eagle_table-centerpiece.jpg05Feb2015_1d_DaVincis-Eagle_Table-Centerpiecehttps://boisefoodieguild.blog/wp-content/uploads/2015/02/05feb2015_1c_davincis-eagle_wall-art.jpg05Feb2015_1c_DaVincis-Eagle_Wall-ArtArt on the walls.https://boisefoodieguild.blog/wp-content/uploads/2015/02/05feb2015_1b_davincis-eagle_interior.jpg05Feb2015_1b_DaVincis-Eagle_InteriorThe "party" area.https://boisefoodieguild.blog/wp-content/uploads/2015/02/05feb2015_1a_davincis-eagle_sign.jpg05Feb2015_1a_DaVincis-Eagle_Sign2015-02-06T19:14:49+00:00monthlyhttps://boisefoodieguild.blog/2015/02/02/coquilles-st-jacques/https://boisefoodieguild.blog/wp-content/uploads/2015/02/02feb2015_1a_captains-shack-coquilles-stjacque_dbl-choc-cheesecake.jpg02Feb2015_1a_Captains-Shack-Coquilles-StJacque_Dbl-Choc-CheeseCakeTriple Chocolate Cheesecake for Twohttps://boisefoodieguild.blog/wp-content/uploads/2015/02/02feb2015_1_captains-shack-coquilles-stjacque_plated_sugarsnaps.jpg02Feb2015_1_Captains-Shack-Coquilles-StJacque_Plated_SugarSnapsCoquilles St Jacques with Steamed Snap Peas2015-02-03T19:23:51+00:00monthlyhttps://boisefoodieguild.blog/2015/02/01/super-bowl-vittles/https://boisefoodieguild.blog/wp-content/uploads/2015/02/01feb2015_1c_captains-shack-superbowlfare_steamedshrimp-tartarsauce.jpg01Feb2015_1c_Captains-Shack-SuperBowlFare_SteamedShrimp-TartarSaucehttps://boisefoodieguild.blog/wp-content/uploads/2015/02/01feb2015_1b_captains-shack-superbowlfare_humas.jpg01Feb2015_1b_Captains-Shack-SuperBowlFare_HumasFresh Humashttps://boisefoodieguild.blog/wp-content/uploads/2015/02/01feb2015_1a_captains-shack-superbowlfare_crab-dip.jpg01Feb2015_1a_Captains-Shack-SuperBowlFare_Crab-DipCrab Dip East Coast Stylehttps://boisefoodieguild.blog/wp-content/uploads/2015/02/01feb2015_1_captains-shack-superbowlfare_breakfast_friedegg_shrimp_tartarsauce_id-grits.jpg01Feb2015_1_Captains-Shack-SuperBowlFare_Breakfast_FriedEgg_Shrimp_TartarSauce_ID-GritsFried Meadowlark Farms Eggs, Shrimp with Housemade Tartar Sauce and Idaho Grits A very good breakfast!2015-02-02T04:18:23+00:00monthlyhttps://boisefoodieguild.blog/2015/01/31/the-difference-between-cajun-and-creole-cuisines/https://boisefoodieguild.blog/wp-content/uploads/2015/01/mardi-gras-party.jpgMardi Gras Partyhttps://boisefoodieguild.blog/wp-content/uploads/2015/01/mardi-gras-have-fun.jpgMardi Gras Have Funhttps://boisefoodieguild.blog/wp-content/uploads/2015/01/mardi-gras-cajun-house.jpgMardi Gras Cajun Househttps://boisefoodieguild.blog/wp-content/uploads/2015/01/mardi-gras-cajun-food-roux.jpgMardi Gras Cajun Food Roux2015-01-31T22:52:25+00:00monthlyhttps://boisefoodieguild.blog/2015/01/28/lets-make-some-pasta/https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_2b_captains-shack_making-pasta_wine-for-bolognese.jpg27Jan20015_2b_Captains-Shack_Making-Pasta_Wine-For-BologneseWine for the Bolognese. This is what I used in the sauce.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_2a_captains-shack_making-pasta_bolognese-cooking.jpg27Jan20015_2a_Captains-Shack_Making-Pasta_Bolognese-CookingBolognese Sauce.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_2_captains-shack_making-pasta_bolognese-soffrito.jpg27Jan20015_2_Captains-Shack_Making-Pasta_Bolognese-SoffritoSofritto cooking for the Bolognese. See the recipe above.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_1a_captains-shack_making-pasta_the-well-mixing_2.jpg27Jan20015_1a_Captains-Shack_Making-Pasta_The-Well-Mixing_2It should start to look like this.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_1a_captains-shack_making-pasta_the-well_1.jpg27Jan20015_1a_Captains-Shack_Making-Pasta_The-Well_1First. Make a hole in the center of your flour - I used Semolina. Add the eghgs and the egg yolk, oil - I used a garlic infused olive oil - salt and 1 or 2 T water.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_1a_captains-shack_making-pasta_rested-flattened_6.jpg27Jan20015_1a_Captains-Shack_Making-Pasta_Rested-Flattened_6Remove from the refrigerator and flatten out. Flour well. Cut into thirds, or even quarters - I used quarters.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_1a_captains-shack_making-pasta_rest_5.jpg27Jan20015_1a_Captains-Shack_Making-Pasta_Rest_5Wrap in plastic and refrigerate for 1 hour,m if you are not going to use it immediately.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_1a_captains-shack_making-pasta_mixed_3.jpg27Jan20015_1a_Captains-Shack_Making-Pasta_Mixed_3Once it is all mixed and blended, you should have a ball of dough like this.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_1a_captains-shack_making-pasta_kneaded_4.jpg27Jan20015_1a_Captains-Shack_Making-Pasta_Kneaded_4Knead it for 8 to 10 minutes by hand. When done, the dough should look very smooth and feel almost velvety.https://boisefoodieguild.blog/wp-content/uploads/2015/01/27jan20015_1_captains-shack_making-pasta_oneandonehalf-lbs-fettucini.jpg27Jan20015_1_Captains-Shack_Making-Pasta_OneandOneHalf-Lbs-FettuciniFettuccine processed and floured to keep it from sticking.2015-01-28T20:34:49+00:00monthlyhttps://boisefoodieguild.blog/2015/01/20/new-page-on-the-blog-2/2015-01-20T19:58:57+00:00monthlyhttps://boisefoodieguild.blog/2015/01/19/thailand-express-by-chef-pong/https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1e_thailand-express_pork-param-long-song.jpg17Jan2015_1e_Thailand-Express_Pork-Param-Long-SongPraram Long Song Your choice of meat (Pork) stir fried in Thai peanut sauce and served atop a bed of stir fried broccoli. Jasmine rice on the side. $9.95 and worth every penny. There was none to take home!https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1e_thailand-express_honey-crisp-duck_chef-special.jpg17Jan2015_1e_Thailand-Express_Honey-Crisp-Duck_Chef-SpecialChef's Special Honey Crispy Duck Half duck marinated sauce and then roasted. Served with special honey sauce on top a bed of vegetables and jalapeno soy on the side. $13.95https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1d_thailand-express_wonton-soup.jpg17Jan2015_1d_Thailand-Express_Wonton-SoupWonton Soup A traditional Chinese soup with homemade wontons and veggies, mixture of seasoned ground pork, minced shrimp, chicken and water chestnuts. Bowl $4.95, Pot $9.95 (I had the bowl. Delicious!)https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1d_thailand-express_coconut-soup_tom-kah.jpg17Jan2015_1d_Thailand-Express_Coconut-Soup_(Tom Kah)Coconut Soup (Tom Kah) Coconut milk, chicken and mushroom in lime juice and fish sauce served mildly. Bowl $3.95, Popt $8.95https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1c_thailand-express_puffy-appetizers.jpg17Jan2015_1c_Thailand-Express_Puffy-AppetizersTable Appetizerhttps://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1c_thailand-express_appetizer_peking-duck-roll.jpg17Jan2015_1c_Thailand-Express_Appetizer_Peking-Duck-RollMarinated roasted duck and fresh veggies wrapped rice paper and served with special brown sauce. 4 pieces, $6.95https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1b_thailand-express_singha-lager.jpg17Jan2015_1b_Thailand-Express_Singha-LagerGlad I tried this Thailand beer. Light and a refreshing lager that was a perfect match to the food. After a language lesson, it is pronounced "sing-ha" with a slight inflection on the "sing". Our Wait Person was delighted that we asked how to pronounce this. She was very helpful throughout the meal. Thank-You!https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1a_thailand-express_wall-art.jpg17Jan2015_1a_Thailand-Express_Wall-ArtWall decorations.https://boisefoodieguild.blog/wp-content/uploads/2015/01/17jan2015_1_thailand-express_sign.jpg17Jan2015_1_Thailand-Express_Sign2015-01-20T17:33:00+00:00monthlyhttps://boisefoodieguild.blog/2015/01/16/just-another-breakfast-at-the-captains-shack/https://boisefoodieguild.blog/wp-content/uploads/2015/01/16jan2015_1a_captains-shack-breakfast_eggs-benedict_multi-grain-toast_easy-hollandaise_fruit.jpg16Jan2015_1a_Captains-Shack-Breakfast_Eggs-Benedict_Multi-Grain-Toast_Easy-Hollandaise_FruitMeadowlark Farms Eggs Benedict Robin's Icebox Lox Easy Blender Hollandaise Sauce Acme Bake Shop Multi-Grain Toast Fresh Fruithttps://boisefoodieguild.blog/wp-content/uploads/2015/01/16jan2015_1_captains-shack-breakfast_asparagus-omelet_robins-lox.jpg16Jan2015_1_Captains-Shack-Breakfast_Asparagus-Omelet_Robins-LoxGrilled Asparagus and Robin's Icebox Lox Omelet Fresh Fruit2015-01-16T19:04:56+00:00monthlyhttps://boisefoodieguild.blog/2015/01/10/fresh-alaskan-salmon-2-ways/https://boisefoodieguild.blog/wp-content/uploads/2015/01/09jan2015_1b_captains-shack-salmon_asian-style_plated.jpg09Jan2015_1b_Captains-Shack-Salmon_Asian-Style_PlatedAsian Grilled Salmon Fresh Asparagus and Snap Pea Saute Green Salad with Yellow Heirloom Carrotshttps://boisefoodieguild.blog/wp-content/uploads/2015/01/09jan2015_1a_captains-shack-salmon_asian-style.jpg09Jan2015_1a_Captains-Shack-Salmon_Asian-StyleAsian Grilled Salmon getting to know the marinade. Just remember to use a hot grill and 3 - 5 minutes per side. Cook just long enough so the salmon releases from the grill or grill pan easily.https://boisefoodieguild.blog/wp-content/uploads/2015/01/09jan2015_1_captains-shack-salmon_making-robins-lox.jpg09Jan2015_1_Captains-Shack-Salmon_Making-Robins-LoxRobin's Icebox Lox getting ready for the refrigerator.2015-01-10T17:05:37+00:00monthlyhttps://boisefoodieguild.blog/2015/01/04/tailgate-food/https://boisefoodieguild.blog/wp-content/uploads/2015/01/03jan2015_1d__captains-shack_robin-bronco-hat.jpg03Jan2015_1d__Captains-Shack_Robin-Bronco-Hathttps://boisefoodieguild.blog/wp-content/uploads/2015/01/03jan2015_1c__captains-shack_eggsalad-watercress_corn-salad.jpg03Jan2015_1c__Captains-Shack_EggSalad-Watercress_Corn-SaladEgg Salad on Sourdough with Water Cress. Corn and Black Bean Salad.https://boisefoodieguild.blog/wp-content/uploads/2015/01/03jan2015_1b__captains-shack_corn-blackbean-avocado-salad.jpg03Jan2015_1b__Captains-Shack_Corn-BlackBean-Avocado-SaladBlack Bean, Corn and Avocado Salad. Another yum offering.https://boisefoodieguild.blog/wp-content/uploads/2015/01/03jan2015_1a__captains-shack_tiramisu-finished.jpg03Jan2015_1a__Captains-Shack_Tiramisu-FinishedCompleted tiramisu.https://boisefoodieguild.blog/wp-content/uploads/2015/01/03jan2015_1_captains-shack_raspberry-tiramisu_best.jpg03Jan2015_1_Captains-Shack_Raspberry-Tiramisu_BestWant a slice? Left-Click to enlarge.https://boisefoodieguild.blog/wp-content/uploads/2015/01/03jan2015_1__captains-shack_robin-making-tiramisu.jpg03Jan2015_1__Captains-Shack_Robin-Making-TiramisuRobin constructing the tiramisu.2015-01-04T20:25:24+00:00monthlyhttps://boisefoodieguild.blog/2015/01/03/making-your-own-vinegar/https://boisefoodieguild.blog/wp-content/uploads/2015/01/homemade-vinegars.jpgHomemade VinegarsYou can learn more about making your own vinegar from <a href="http://mossgrownstone.wordpress.com/2012/02/13/apple-cider-vinegar-making-a-mother/"><strong>Making a Vinegar Mother</strong></a>. Have fun and explore the variations.2015-01-03T20:00:00+00:00monthlyhttps://boisefoodieguild.blog/2015/01/02/locally-produced-foods-still-available/https://boisefoodieguild.blog/wp-content/uploads/2015/01/01jan2015_1_captains-shack_new-years-parties_beef-stew.jpg01Jan2015_1_Captains-Shack_New-Years-Parties_Beef-StewHere is a Beef Stew we made for a New Years Day Party. Mostly local products: beef, carrots, onions, potatoes and herbs. It was yummy!https://boisefoodieguild.blog/wp-content/uploads/2015/01/winter-flyer.jpgWinter FlyerBoise Farmer Market Newsletter.2015-01-03T16:50:04+00:00monthlyhttps://boisefoodieguild.blog/2014/12/30/2015-here-we-come/https://boisefoodieguild.blog/wp-content/uploads/2014/12/29dec2014_1a_captains-shack_new-years-season_dinner_shrimp-pasta.jpg29Dec2014_1a_Captains-Shack_New-Years-Season_Dinner_Shrimp-PastaStart off with Shrimp Pasta Acme Bake Shop Garlic Sourdoughhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/29dec2014_1_captains-shack_new-years-season_dinner_ham-yam-squash.jpg29Dec2014_1_Captains-Shack_New-Years-Season_Dinner_Ham-Yam-SquashBaked Ham Grilled Zucchini Squash Baked Yamhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/29dec2014_1_captains-shack_new-years-season_dinner_5hour-chix_potsngravy-creamed-onions.jpg29Dec2014_1_Captains-Shack_New-Years-Season_Dinner_5Hour-Chix_PotsNGravy-Creamed-Onions5 Hour Chicken Mashed Potatoes and Gravy Creamed Onions and Spinachhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/29dec2014_1a_captains-shack_buddy_with-teddybear_good.jpg29Dec2014_1a_Captains-Shack_Buddy_With-TeddyBear_Good2014-12-30T21:49:25+00:00monthlyhttps://boisefoodieguild.blog/2014/12/29/2014-in-review/2014-12-30T04:14:02+00:00monthlyhttps://boisefoodieguild.blog/2014/12/19/a-night-of-dungeness-crab/https://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_2d_captains-shack_dungeness-crab_all-gone.jpg19Dec2014_2d_Captains-Shack_Dungeness-Crab_All-GoneOn my! That's all that there is left.https://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_2c_captains-shack_dungeness-crab_robin-enjoys.jpg19Dec2014_2c_Captains-Shack_Dungeness-Crab_Robin-EnjoysRobin enjoys a bite.https://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_2b_captains-shack_dungeness-crab_robin_buddy-waits.jpg19Dec2014_2b_Captains-Shack_Dungeness-Crab_Robin_Buddy-WaitsBuddy waits patiently for a "nubbin".https://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_2a_captains-shack_dungeness-crab_cleaned.jpg19Dec2014_2a_Captains-Shack_Dungeness-Crab_CleanedCleaned Dungeness and dipping sauce.https://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_2_captains-shack_dungeness-crab_not-cleaned.jpg19Dec2014_2_Captains-Shack_Dungeness-Crab_Not-Cleaned2014-12-20T03:46:30+00:00monthlyhttps://boisefoodieguild.blog/2014/12/19/housemade-sauerkraut-and/https://boisefoodieguild.blog/wp-content/uploads/2014/12/2014-sauerkrout-label.jpg2014-Sauerkrout-Labelhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_1b_captains-shack_our-sauerkraut_breakfast_blueberrybacon-waffle_whipped-cream.jpg19Dec2014_1b_Captains-Shack_Our-Sauerkraut_Breakfast_BlueberryBacon-Waffle_Whipped-CreamBlueberry and Bacon Waffle with Whipped Cream and fresh Maple Syruphttps://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_1b_captains-shack_our-sauerkraut_breakfast_bacon-mush-omelet_fresh-fruit_acme-rye.jpg19Dec2014_1b_Captains-Shack_Our-Sauerkraut_Breakfast_Bacon-Mush-Omelet_Fresh-Fruit_Acme-RyeBacon and Mushroom Omelet Fresh Blueberries and Raspberries Acme3 Bake Shop Toasted Rye Breadhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_1a_captains-shack_our-sauerkraut_lunch-kraut-pickle-coneyisland-dogs-plockmans_mustard.jpg19Dec2014_1a_Captains-Shack_Our-Sauerkraut_Lunch-Kraut-Pickle-ConeyIsland-Dogs-Plockmans_MustardConey Island Hot Dogs Pickle Housemade Sauerkraut Plocman's Whole Grain Mustardhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/19dec2014_1_captains-shack_our-sauerkraut_in-crock.jpg19Dec2014_1_Captains-Shack_Our-Sauerkraut_In-CrockSauerkraut in the crock about ready to be liberated!2014-12-19T23:25:52+00:00monthlyhttps://boisefoodieguild.blog/2014/12/16/happy-hanukkah/https://boisefoodieguild.blog/wp-content/uploads/2014/12/16dec2014_1c_captains-shack_hanukkak-latkes_plated-sourcream-appleberrysauce.jpg16Dec2014_1c_Captains-Shack_Hanukkak-Latkes_Plated-SourCream-AppleBerrySaucePotato Latkes Sour Cream Apple Berry Saucehttps://boisefoodieguild.blog/wp-content/uploads/2014/12/16dec2014_1b_captains-shack_hanukkak-latkes_plated-sourcream-applesauce.jpg16Dec2014_1b_Captains-Shack_Hanukkak-Latkes_Plated-SourCream-ApplesaucePotato Latkes Applesauce Sour Creamhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/16dec2014_1a_captains-shack_hanukkak-latkes_cookin-first-turng.jpg16Dec2014_1a_Captains-Shack_Hanukkak-Latkes_Cookin-First-TurngAfter the first turn. Nice and brown and smelling great!https://boisefoodieguild.blog/wp-content/uploads/2014/12/16dec2014_1_captains-shack_hanukkak-latkes_cooking.jpg16Dec2014_1_Captains-Shack_Hanukkak-Latkes_Cooking2014-12-16T21:44:03+00:00monthlyhttps://boisefoodieguild.blog/2014/12/11/anyone-want-lamb-for-the-holiday-feast/https://boisefoodieguild.blog/wp-content/uploads/2014/12/lava-lake-lamb-logo2.jpgLava Lake Lamb Logo22014-12-11T19:44:49+00:00monthlyhttps://boisefoodieguild.blog/2014/12/10/happily-healthy-wine-tasting/https://boisefoodieguild.blog/wp-content/uploads/2014/12/10dec2014_1f_buzz-wineclub_christmas_chess-pie.jpg10Dec2014_1f_Buzz-WineClub_Christmas_Chess-PieChess Pie with Raspberries Henkell Brut 11.5% alc. good paring with the pie, even for this non-sparkling wine enthusiast. it did go well with the berries. (We did purchase 2 bottles though.) [17] $16.00https://boisefoodieguild.blog/wp-content/uploads/2014/12/10dec2014_1e_buzz-wineclub_christmas_stroganoff_dill-carrots_cauli-peas.jpg10Dec2014_1e_Buzz-WineClub_Christmas_Stroganoff_Dill-Carrots_Cauli-PeasBeef Stroganoff Dill Carrots Cauliflower with Peas 2012 Vistalba 14.0% alc it was surprising how well this plate went with the wine. even the fresh dill pared well. [18] $22.00https://boisefoodieguild.blog/wp-content/uploads/2014/12/10dec2014_1d_buzz-wineclub_christmas_spinach-salad_warm-bacon-dressing.jpg10Dec2014_1d_Buzz-WineClub_Christmas_Spinach-Salad_Warm-Bacon-DressingSpinach Salad with Warm Bacon Dressing (Delicious!) 2012 Tangent Albarino 13.5% alc super paring. went especially well with the dressing and the oxalic acid of the spinach. another great paring! [19] $16.00https://boisefoodieguild.blog/wp-content/uploads/2014/12/10dec2014_1c_buzz-wineclub_christmas_ginger-lentil-soup.jpg10Dec2014_1c_Buzz-WineClub_Christmas_Ginger-Lentil-SoupGinger Lentil Soup (delicious!) 2012 Revelry Merlot 13.6% alc. this was a superb match with the spiciness of the ginger in the soup. perfect paring! [18] $17.00https://boisefoodieguild.blog/wp-content/uploads/2014/12/10dec2014_1b_buzz-wineclub_christmas_chix-satah_kale-chip_yogurt-sauce.jpg10Dec2014_1b_Buzz-WineClub_Christmas_Chix-Satah_Kale-Chip_Yogurt-SauceChicken Satay with Kale Chips 2011 Tapiz Chardonnay 13.9% alc. well rounded and went very well with the kale and the yogurt sauce. [18] $20.00https://boisefoodieguild.blog/wp-content/uploads/2014/12/10dec2014_1a_buzz-wineclub_christmas_cristi-crown.jpg10Dec2014_1a_Buzz-WineClub_Christmas_Cristi-Crownhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/10dec2014_1_buzz-wineclub_christmas_some-wines.jpg10Dec2014_1_Buzz-WineClub_Christmas_Some-WinesSome of the 7 wines we had.2014-12-10T21:21:11+00:00monthlyhttps://boisefoodieguild.blog/2014/12/02/skillet-chicken-and-dumplings-and-crab-fritters/https://boisefoodieguild.blog/wp-content/uploads/2014/12/01dec2014_1b_captains-shack_skillet-chix-dumplings_plated-acme-cran-bread_house-cran-sauce.jpg01Dec2014_1b_Captains-Shack_Skillet-Chix-Dumplings_Plated-Acme-Cran-Bread_House-Cran-SauceSkillet Chicken and Dumplings Acme Bake Shop Cranberry Sourdough Bread Housemade Cranberry Relishhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/01dec2014_3_crab-fritters_plated-heirloom-tom_fresh-greens_house-tartar_2013-oakknoll_muller-thurgau.jpg01Dec2014_3_Crab-Fritters_Plated-Heirloom-Tom_Fresh-Greens_House-Tartar_2013-OakKnoll_Muller-ThurgauCrab Fritters Fresh Salad Greens Heirloom Tomatoes Housemade Tartar Sauce 2013 Oak Knoll Muller Thurgauhttps://boisefoodieguild.blog/wp-content/uploads/2014/12/01dec2014_1_captains-shack_skillet-chix-dumplings_cooking.jpg01Dec2014_1_Captains-Shack_Skillet-Chix-Dumplings_CookingSkillet Chicken and Dumplings cooking!2014-12-02T18:40:10+00:00monthlyhttps://boisefoodieguild.blog/2014/11/26/new-restaurant-visited-blaze-pizza/https://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_2f-_foodie-guild-restvisits_blaze-pizza_our-pizza.jpg26Nov2014_2f _Foodie-Guild-RestVisits_Blaze-Pizza_Our-PizzaOur pizza, a Signature Meat Lovers. The lady constructing this pizza asked if I wanted some herbs - oregano. I said yes and she put about a pinch on this 11" pizza. Also, I count 12 pieces of onion - there could really be more. And some garlic. There could also be more pepperoni and more sausage. I'm not saying cups more, but a small handful more. No space between the pepperoni.https://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_2e-_foodie-guild-restvisits_blaze-pizza_prepping-pizza_close.jpg26Nov2014_2e _Foodie-Guild-RestVisits_Blaze-Pizza_Prepping-Pizza_ClosePizza assembly by skilled hands.https://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_2c-_foodie-guild-restvisits_blaze-pizza_overview.jpg26Nov2014_2c _Foodie-Guild-RestVisits_Blaze-Pizza_OverviewSome of the dining area with the pizza making area in the background. My one critisism of the dining area is that it is very "noisey". The sounds echo off of flat, hard surfaces which amplifies the sounds. They need some sound buffers.https://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_2b-_foodie-guild-restvisits_blaze-pizza_fired-oven.jpg26Nov2014_2b _Foodie-Guild-RestVisits_Blaze-Pizza_Fired-OvenThe hot oven works fine and gives the pizza crust a unique, fire-roasted flavor. I like that, especially on a thin crust. The Baker must be aware that this process can cause the crust to go to "cracker" consistency.https://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_2_foodie-guild-restvisits_blaze-pizza_sign.jpg26Nov2014_2_Foodie-Guild-RestVisits_Blaze-Pizza_Signhttps://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_1b_foodie-guild-restvisits_acme-bake-shop_breads.jpg26Nov2014_1b_Foodie-Guild-RestVisits_Acme-Bake-Shop_BreadsThe breads we bought - Pull Apart Dinner Rolls, https://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_1a_foodie-guild-restvisits_acme-bake-shop_floor.jpg26Nov2014_1a_Foodie-Guild-RestVisits_Acme-Bake-Shop_FloorSoraya works on the orders.https://boisefoodieguild.blog/wp-content/uploads/2014/11/26nov2014_1_foodie-guild-restvisits_acme-bake-shop_floor.jpg26Nov2014_1_Foodie-Guild-RestVisits_Acme-Bake-Shop_FloorAcme Bake Shop entrance.https://boisefoodieguild.blog/wp-content/uploads/2014/11/acme-bake-shop_mar2014.jpgAcme-Bake-Shop_Mar20142014-11-26T23:33:34+00:00monthlyhttps://boisefoodieguild.blog/2014/11/22/tailgating-with-chili-con-carne/https://boisefoodieguild.blog/wp-content/uploads/2014/11/22nov2014_1_tailgate-captains-shack_moms-chili_cornbread.jpg22Nov2014_1_Tailgate-Captains-Shack_Moms-Chili_CornbreadMom's Chili Con Carne Guatemalan Corn Breadhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/bobandrobin_nov2009_1_pizzalchik_photo.jpgBobAndRobin_Nov2009_1_Pizzalchik_Photo2014-11-23T02:26:38+00:00monthlyhttps://boisefoodieguild.blog/2014/11/15/awesome-braised-salmon/https://boisefoodieguild.blog/wp-content/uploads/2014/11/15nov2014_1_day-after-snow-storm_street-and-bogus.jpg15Nov2014_1_Day-After-Snow-Storm_Street-And-Bogushttps://boisefoodieguild.blog/wp-content/uploads/2014/11/15nov2014_1_captains-shack_briased-copper-river-salmon.jpg15Nov2014_1_Captains-Shack_Briased-Copper-River-SalmonBraised Copper River Salmon with Pan Sauce Steamed Rice and Peas Quartered Heirloom Tomatoes2014-11-16T14:12:18+00:00monthlyhttps://boisefoodieguild.blog/2014/11/12/holiday-season-wine-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/11/11nov2014_1e_the-buzz-wine-dinner_coffee.jpg11Nov2014_1e_The-Buzz-Wine-Dinner_CoffeeAnd then there is always a good cup of coffee, if you so desire!https://boisefoodieguild.blog/wp-content/uploads/2014/11/11nov2014_1d_the-buzz-wine-dinner_peanut-butter-choc-pie.jpg11Nov2014_1d_The-Buzz-Wine-Dinner_Peanut-Butter-Choc-PiePeanut Butter and Chocolate Loaf 2008 Quinta Do Noval Port 19.5% alc. went well with the chocolate [18] Good dessert.https://boisefoodieguild.blog/wp-content/uploads/2014/11/11nov2014_1c_the-buzz-wine-dinner_alaskan-meatloaf.jpg11Nov2014_1c_The-Buzz-Wine-Dinner_Alaskan-MeatloafBaked Alaska Meatloaf Green Beans Twice Baked Potatoes 2012 Pinnacoli Primitivo 14% alc. good paring but the Koenig Cabernet Sauvignon went much better. [19] We found the green beans under cooked and the potato was slightly under cooked, too. The meatloaf was strange.https://boisefoodieguild.blog/wp-content/uploads/2014/11/11nov2014_1b_the-buzz-wine-dinner_orzo-squash-salad.jpg11Nov2014_1b_The-Buzz-Wine-Dinner_Orzo-Squash-SaladOrzo Squash Salad Nv Cruzat nu Brut Classico 12.5% alc. good, refreshing wine. went well with the salad. [19]https://boisefoodieguild.blog/wp-content/uploads/2014/11/11nov2014_1a_the-buzz-wine-dinner_dill-pickle-soup.jpg11Nov2014_1a_The-Buzz-Wine-Dinner_Dill-Pickle-SoupDill Pickle Soup 2010 Bastile use de Beauvert 13.5% alc. good sparkling wine and pared well with the soup. [17] This is a strange soup, but surprisingly good. https://boisefoodieguild.blog/wp-content/uploads/2014/11/11nov2014_1_the-buzz-wine-dinner_wrapped-meatballs_quick-crackers.jpg11Nov2014_1_The-Buzz-Wine-Dinner_Wrapped-Meatballs_Quick-CrackersWrapped Meatballs Quick Crackers A strange appetizer. I don't know what the cheese was. 2012 Koenig Cabernet Sauvignon 15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]2014-11-12T19:20:19+00:00monthlyhttps://boisefoodieguild.blog/2014/11/11/3-awesome-plates-at-the-captains-shack/https://boisefoodieguild.blog/wp-content/uploads/2014/11/10nov2014_3_captains-shack_braised-talipia_salsa_eggplant-quinoa.jpg10Nov2014_3_Captains-Shack_Braised-Talipia_Salsa_Eggplant-QuinoaBraised Talapia and Salsa Braised Eggplant and Onion with Quinoahttps://boisefoodieguild.blog/wp-content/uploads/2014/11/10nov2014_2_captains-shack_scallops_sweet-potatoe_asparagus_green-salad.jpg10Nov2014_2_Captains-Shack_Scallops_Sweet-Potatoe_Asparagus_Green-SaladOrange Braised Scallops Sweet Potatoes Green Salad with Bean Sprouts and Cucumber Asparagus 2013 Bedrock Winery Abrentehttps://boisefoodieguild.blog/wp-content/uploads/2014/11/10nov2014_1a_captains-shack_stuffed-chix_cross-cut.jpg10Nov2014_1a_Captains-Shack_Stuffed-Chix_Cross-CutChicken cut to show the stuffing.https://boisefoodieguild.blog/wp-content/uploads/2014/11/10nov2014_1_captains-shack_stuffed-chix_potatoes_asparagus.jpg10Nov2014_1_Captains-Shack_Stuffed-Chix_Potatoes_AsparagusStuffed Chicken Breasts spinach, mushrooms and onion Acme Bake Shop Rye toast Mashed Potatoes and Gravy2014-11-11T18:09:22+00:00monthlyhttps://boisefoodieguild.blog/2014/10/29/from-scratch-meals-with-local-products/https://boisefoodieguild.blog/wp-content/uploads/2014/10/28oct2014_1a_captains-shack_dinner_meatloaf-peas-potatoes-gravy.jpg28Oct2014_1a_Captains-Shack_Dinner_Meatloaf-Peas-Potatoes-GravyHousemade Meatloaf Mashed Potatoes Gravy Peas Sliced Heirloom Tomatohttps://boisefoodieguild.blog/wp-content/uploads/2014/10/28oct2014_1_captains-shack_breakfast_salsa-verde-eggs_sausage_acme-bread.jpg28Oct2014_1_Captains-Shack_Breakfast_Salsa-Verde-Eggs_Sausage_Acme-BreadScrambled Eggs Tomatillo Salsa Verde Sausage Acme Bake Shop Toast2014-11-08T15:34:06+00:00monthlyhttps://boisefoodieguild.blog/2014/10/26/certified-master-chef-exam/2014-10-26T17:19:38+00:00monthlyhttps://boisefoodieguild.blog/2014/10/23/two-great-cookie-recipes/https://boisefoodieguild.blog/wp-content/uploads/2014/10/23oct2014_1a_captains-shack_cookies_pistachio.jpg23Oct2014_1a_Captains-Shack_Cookies_PistachioPistachio Cookieshttps://boisefoodieguild.blog/wp-content/uploads/2014/10/23oct2014_1_captains-shack_cookies_basil-lime.jpg23Oct2014_1_Captains-Shack_Cookies_Basil-LimeBasil Lime Cookieshttps://boisefoodieguild.blog/wp-content/uploads/2014/04/18aprill2014_1a_fresh-off-the-hook_robin.jpg18Aprill2014_1a_Fresh-Off-the-Hook_Robin2014-10-23T21:27:23+00:00monthlyhttps://boisefoodieguild.blog/2014/10/22/w-hat-is-a-turophile/2014-10-22T21:20:39+00:00monthlyhttps://boisefoodieguild.blog/2014/10/21/cooking-oils-and-their-use-food-truck-locations/https://boisefoodieguild.blog/wp-content/uploads/2014/10/wk_31_cooking_oil_chart.jpgwk_31_cooking_oil_charthttps://boisefoodieguild.blog/wp-content/uploads/2014/09/03sept2014_1c_wine-meetup_flatbread_robin_good.jpg03Sept2014_1c_Wine-MeetUp_Flatbread_Robin_Good2014-10-21T20:23:22+00:00monthlyhttps://boisefoodieguild.blog/2014/10/19/5-hour-duck-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/10/19oct2014_1b_captains-shack_5-hour-duck_duck-sweet-potato-gravy-creamed-spinachwithgrandmarnier.jpg19Oct2014_1b_Captains-Shack_5-Hour-Duck_Duck-Sweet-Potato-Gravy-Creamed-SpinachWithGrandMarnier5-Hour Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravyhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/19oct2014_1a_captains-shack_5-hour-duck_rose-creek-duck-rests.jpg19Oct2014_1a_Captains-Shack_5-Hour-Duck_Rose-Creek-Duck-Rests5-Hour Duck resting after coming from the oven. Roasted some sweet potatoes with it. Yummers!https://boisefoodieguild.blog/wp-content/uploads/2014/10/19oct2014_1_captains-shack_5-hour-duck_rose-creek-1985-cab-sav.jpg19Oct2014_1_Captains-Shack_5-Hour-Duck_Rose-Creek-1985-Cab-SavA perfect wine! Great job Jamie Martin, winemaker, now at Cold Springs Winery in Hammett, Idahohttps://boisefoodieguild.blog/wp-content/uploads/2014/10/tango-corte-window-florida.jpgTango-Corte-Window-Florida2014-10-20T03:03:54+00:00monthlyhttps://boisefoodieguild.blog/2014/10/16/cookbook-library-part-i/https://boisefoodieguild.blog/wp-content/uploads/2014/10/16oct2014_2_captains-shack_cookbook-series_modernistcuisine.jpg16Oct2014_2_Captains-Shack_Cookbook-Series_ModernistCuisineThe Modernist Cuisine, Nathan Myhrvold https://boisefoodieguild.blog/wp-content/uploads/2014/10/robin-bob-in-kitchen_looking-right.jpgRobin-Bob-In-Kitchen_Looking-Righthttps://boisefoodieguild.blog/wp-content/uploads/2014/10/16oct2014_1a_captains-shack_cookbook-series_portwinesauce.jpg16Oct2014_1a_Captains-Shack_Cookbook-Series_PortWineSaucePort Wine Sauce, pg 89 Here is an example of how these recipes are written.https://boisefoodieguild.blog/wp-content/uploads/2014/10/16oct2014_1a_captains-shack_cookbook-series_mornaysauce.jpg16Oct2014_1a_Captains-Shack_Cookbook-Series_MornaySauceMornay Sauce, pg 149. An easy sauce to make.https://boisefoodieguild.blog/wp-content/uploads/2014/10/16oct2014_1_captains-shack_cookbook-series_saucebible.jpg16Oct2014_1_Captains-Shack_Cookbook-Series_SauceBibleThe Sauce Bible - Guide to the Saucier's Craft, David Paul Larousse, John Wiley and Son, 19932014-10-17T00:47:55+00:00monthlyhttps://boisefoodieguild.blog/2014/10/15/oktoberfest-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2014/10/14oct2014_the-buzz_laderhosen-bob.jpg14Oct2014_The-Buzz_Laderhosen-Bobhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/14oct2014_1e_the-buzz-oktoberfest_german-choc-cake.jpg14Oct2014_1e_The-Buzz-Oktoberfest_German-Choc-CakeGerman Chocolate Cake 2013 Monga Zin Carol Shelton [17] $21.00 good paring with the chocolatehttps://boisefoodieguild.blog/wp-content/uploads/2014/10/14oct2014_1d_the-buzz-oktoberfest_pork-apples_turnip-pot-gratin_red-cabbage.jpg14Oct2014_1d_The-Buzz-Oktoberfest_Pork-Apples_Turnip-Pot-Gratin_Red-CabbagePork and Apples with turnip and potato gratin and red cabbage 2011 Il Canapone 14% alc an OK wine that went pretty good with the pork [16] $18.00https://boisefoodieguild.blog/wp-content/uploads/2014/10/14oct2014_1c_the-buzz-oktoberfest_erbsensuppe_pea-soup.jpg14Oct2014_1c_The-Buzz-Oktoberfest_Erbsensuppe_Pea-SoupErbsensuppe (Pea Soup) Il Canapone 14% alc. an OK wine that still went well with the soup. [16] $18.00https://boisefoodieguild.blog/wp-content/uploads/2014/10/14oct2014_1b_the-buzz-oktoberfest_cuke-salad_awesome.jpg14Oct2014_1b_The-Buzz-Oktoberfest_Cuke-Salad_AwesomeCucumber Salad This was an awesome salad and Cristi said so very easy to make.https://boisefoodieguild.blog/wp-content/uploads/2014/10/14oct2014_1a_the-buzz-oktoberfest_brats-pretzel-mustard-zwiebelkuchen.jpg14Oct2014_1a_The-Buzz-Oktoberfest_Brats-Pretzel-Mustard-ZwiebelkuchenBrats, Pretzels, Mustard and Zwiebelkuchen Weihenstaphaner Beer great with these appetizers. light and refreshinghttps://boisefoodieguild.blog/wp-content/uploads/2014/10/14oct2014_1_the-buzz-oktoberfest_bier-stein.jpg14Oct2014_1_The-Buzz-Oktoberfest_Bier-SteinAn interesting comment from Cristi about Oktoberfest mugs (steins) "Consumption about 5 million, 1-liter mugs filled. Mugs are to be returned; Fine for4 stealing one is $60 US; security usually catches 150,000 each year, but the Hofbrau tent alone looses about 35,000 a year. ..6.3 million guests ttended the 2014 Oktoberfest. 112 oxen, 48 calves and 6.4 million liters of beer were consumed. Tent security stopped 112,000 people from taking their mug home with them."2014-10-15T20:35:32+00:00monthlyhttps://boisefoodieguild.blog/2014/10/06/awesome-dinner-for-the-boise-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1i_farners-market-dinner_gridiron_apple-galette_neckar-coffee.jpg05Oct2014_1i_Farners-Market-Dinner_Gridiron_Apple-Galette_Neckar-CoffeeApple Galette cinnamon custard brulee with fresh grated nutmeg whipped creamhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1h_farners-market-dinner_gridiron_short-ribs_best.jpg05Oct2014_1h_Farners-Market-Dinner_Gridiron_Short-Ribs_BestShort Ribs smoked and braised short ribs, Carolina grits, salt roasted carrots, braised leeks and pan jushttps://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1g_farners-market-dinner_gridiron_harvest-salad.jpg05Oct2014_1g_Farners-Market-Dinner_Gridiron_Harvest-SaladHarvest Vegetable Salad seasonal root vegetables candied walnuts local greenshttps://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1f_farners-market-dinner_gridiron_yello-tom-gazpacho.jpg05Oct2014_1f_Farners-Market-Dinner_Gridiron_Yello-Tom-GazpachoYellow Tomato Gazpacho heirloom tomatoes brown butter croutonhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1e_farners-market-dinner_gridiron_fraiche-tartine.jpg05Oct2014_1e_Farners-Market-Dinner_Gridiron_Fraiche-TartineButternut Agnolotti with Sage Montehttps://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1d_farners-market-dinner_gridiron_butternut.jpg05Oct2014_1d_Farners-Market-Dinner_Gridiron_ButternutFraiche Tartine open faced gougere chipotle fraiche cucumberhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1c_farners-market-dinner_robin.jpg05Oct2014_1c_Farners-Market-Dinner_RobinRobin enjoys some Neckar Coffee.https://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1c_farners-market-dinner_necker-coffee.jpg05Oct2014_1c_Farners-Market-Dinner_Necker-CoffeeNeckar Coffee added some delightful coffee to our dinner. Thank-You!https://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1c_farners-market-dinner_gridiron_check-in.jpg05Oct2014_1c_Farners-Market-Dinner_Gridiron_Check-InThe Check-In tablehttps://boisefoodieguild.blog/wp-content/uploads/2014/10/05oct2014_1c_farners-market-dinner_chef-owner.jpg05Oct2014_1c_Farners-Market-Dinner_Chef-OwnerThe Chef for the meal and on the right owner Brian Garrett. Thank-You both for this delightful evening.2014-10-06T19:12:57+00:00monthlyhttps://boisefoodieguild.blog/2014/10/05/saint-lawrence-gridiron-hosting-boise-farmers-market-festival/https://boisefoodieguild.blog/wp-content/uploads/2014/10/boise-farmers-market-2014-dinner-flyer.jpgBoise-Farmers-Market-2014-Dinner-FlyerThe flyer for this year's event.https://boisefoodieguild.blog/wp-content/uploads/2014/05/05april2014_1c_boise-farmers-market_purple-sage-booth.jpg05April2014_1c_Boise-Farmers-Market_Purple-Sage-Booth2014-10-05T16:53:25+00:00monthlyhttps://boisefoodieguild.blog/2014/10/03/lamb-dinner-with-chris/https://boisefoodieguild.blog/wp-content/uploads/2014/10/02oct2014_1d_captains-shack-chris-lamb_skillet-apple-pie_cinnamon-whipped-cream_super.jpg02Oct2014_1d_Captains-Shack-Chris-Lamb_Skillet-Apple-Pie_Cinnamon-Whipped-Cream_SuperSkillet Apple Pie with Cinnamon Fresh Whipped Creamhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/02oct2014_1d_captains-shack-chris-lamb_plated_lamb-ovenpot-brussels-roasted-carrot_super.jpg02Oct2014_1d_Captains-Shack-Chris-Lamb_Plated_Lamb-OvenPot-Brussels-Roasted-Carrot_SuperThe dinner plated.https://boisefoodieguild.blog/wp-content/uploads/2014/10/02oct2014_1c_captains-shack-chris-lamb_platter_super.jpg02Oct2014_1c_Captains-Shack-Chris-Lamb_Platter_SuperRolled and Stuffed Bonelessx Leg of Lamg Orange Balsamic Brussels Sprouts Oven Roasted Rosemary and Thyme New Potatoes Oven Roasted Heirloom Carrotshttps://boisefoodieguild.blog/wp-content/uploads/2014/10/02oct2014_1b_captains-shack-chris-lamb_ravenswood-alter.jpg02Oct2014_1b_Captains-Shack-Chris-Lamb_Ravenswood-Alterhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/02oct2014_1a_captains-shack-chris-lamb_ravenswood-pumpkin.jpg02Oct2014_1a_Captains-Shack-Chris-Lamb_Ravenswood-Pumpkinhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/02oct2014_1_captains-shack-chris-lamb_ravenswood-pumpkin.jpg02Oct2014_1_Captains-Shack-Chris-Lamb_Ravenswood-Pumpkinhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/1990-chris_and_grandma.jpg1990 Chris_and_Grandma2014-10-03T20:12:41+00:00monthlyhttps://boisefoodieguild.blog/2014/10/02/mirepoix-what-is-it/https://boisefoodieguild.blog/wp-content/uploads/2014/10/mirepoix-ingredients-jpg.jpgMirepoix Ingredients jpgBasic Mirepoixhttps://boisefoodieguild.blog/wp-content/uploads/2014/10/cajun-trinity-mirepoix.jpgCajun Trinity MirepoixCajun "Holy Trinity" Onion, celery and green pepper.2014-10-02T19:25:43+00:00monthlyhttps://boisefoodieguild.blog/2014/09/28/good-visit-to-the-modern-hotel-brunch/https://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1f_the-modern-brunch_special_friedegg-polenta-blackbeans_with-lemoncream.jpg28Sept2014_1f_The-Modern-Brunch_Special_FriedEgg-Polenta-BlackBeans_with-LemonCreamFried Egg Moroccan Black Beans with Lemon Cream Polentahttps://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1e_the-modern-brunch_gateau-de-crepes.jpg28Sept2014_1e_The-Modern-Brunch_Gateau-De-CrepesGâteau de Crêpe ( Cake) stewed fruits and mascarponehttps://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1d_the-modern-brunch_house-smoked-lomo.jpg28Sept2014_1d_The-Modern-Brunch_House-Smoked-LomoLomo Side Dishhttps://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1c_the-modern-brunch_fresh-scone-and-cream.jpg28Sept2014_1c_The-Modern-Brunch_Fresh-Scone-and-CreamFresh Scone with Mascarpone Cheesehttps://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1b_the-modern-brunch_mens-room-decor_closeup.jpg28Sept2014_1b_The-Modern-Brunch_Mens-Room-Decor_CloseUpI won't say the location of this Little Demon in the restroom.https://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1b_the-modern-brunch_mens-room-decor.jpg28Sept2014_1b_The-Modern-Brunch_Mens-Room-Decor45 rpm records in the Men's Room and they say, in the Women's Room.https://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1a_the-modern-brunch_art-work.jpg28Sept2014_1a_The-Modern-Brunch_Art-WorkArtwork at the entrance.https://boisefoodieguild.blog/wp-content/uploads/2014/09/28sept2014_1_the-modern-brunch_sign.jpg28Sept2014_1_The-Modern-Brunch_Sign2014-09-28T20:19:07+00:00monthlyhttps://boisefoodieguild.blog/2014/09/27/time-for-a-tailgate-party/https://boisefoodieguild.blog/wp-content/uploads/2014/09/27sept2014_1_captains-shack-tailgate_sloppy-joe_cooking.jpg27Sept2014_1_Captains-Shack-Tailgate_Sloppy-Joe_CookingSloppy Joe getting happy. Let it cool. Heat it up. Let it cool. Heat it up and serve it. It is far better after several cool/heat cycles. The flavors marry better. 2014-09-27T17:41:14+00:00monthlyhttps://boisefoodieguild.blog/2014/09/23/sqlaw-and-wonderful-appetizers/https://boisefoodieguild.blog/wp-content/uploads/2014/09/23sept2014_1b_captains-shack_appetizers_herbed-tomato-tart.jpg23Sept2014_1b_Captains-Shack_Appetizers_Herbed-Tomato-TartHerbed Tomato and Roasted Garlic Tart A really very good. Almost like a pizza on puff pastry. https://boisefoodieguild.blog/wp-content/uploads/2014/09/23sept2014_1a_captains-shack_appetizers_pissaladiere.jpg23Sept2014_1a_Captains-Shack_Appetizers_PissaladierePissaladiere Don't be frightened by the title. Here is the link to the recipe. Cheers! http://www.foodnetwork.com/recipes/pissaladiere-recipe.print.htmlhttps://boisefoodieguild.blog/wp-content/uploads/2014/09/23sept2014_1_captains-shack_appetizers__lunch-sqlaw-turkey-pastrami-sandwich.jpg23Sept2014_1_Captains-Shack_Appetizers__Lunch-Sqlaw-Turkey-Pastrami-SandwichHot Turkey Pastrami and Sqlaw on Acme Bake Shop Toasted Rye Garden Fresh Tomato and Basil Salad with Fresh Arugula2014-09-23T21:48:52+00:00monthlyhttps://boisefoodieguild.blog/2014/09/21/tailgating-with-gumbo/https://boisefoodieguild.blog/wp-content/uploads/2014/09/20sept2014_1b_captains-shack_gumbo_plated-abs-baguette_corn-bread-gumbo.jpg20Sept2014_1b_Captains-Shack_Gumbo_Plated-ABS-Baguette_Corn-Bread-GumboAcme Bake Shop Baguette Guatemalan Corn Bread Gumbohttps://boisefoodieguild.blog/wp-content/uploads/2014/09/20sept2014_1a_captains-shack_gumbo_guatemalan-corn-bread.jpg20Sept2014_1a_Captains-Shack_Gumbo_Guatemalan-Corn-BreadThe Guatemalan Corn Bread cooling down.https://boisefoodieguild.blog/wp-content/uploads/2014/09/20sept2014_1_captains-shack_gumbo_in-pot-cooking.jpg20Sept2014_1_Captains-Shack_Gumbo_In-Pot-CookingThe gumbo is getting very, very happy!2014-09-21T16:10:13+00:00monthlyhttps://boisefoodieguild.blog/2014/09/19/chicken-dinner-and-cowboy-eggs/https://boisefoodieguild.blog/wp-content/uploads/2014/09/18-9sept2014_1a_captains-shack_dinner_mustard-chix_brussels_heirloom-tom-basil.jpg18-9Sept2014_1a_Captains-Shack_Dinner_Mustard-Chix_Brussels_Heirloom-Tom-BasilBraised Skinless Chicken Breast with mustard cream sauce Brussel Sprouts with balsamic and blood orange reduction Heirloom Tomatoes with basil threadshttps://boisefoodieguild.blog/wp-content/uploads/2014/09/18-9sept2014_1_captains-shack_breakfast_cowboy-eggs_fresh-fruit.jpg18-9Sept2014_1_Captains-Shack_Breakfast_Cowboy-Eggs_Fresh-FruitCowboy Eggs (Eggs in Toast) Fresh Cantaloupe and Blueberries2014-09-19T19:10:03+00:00monthlyhttps://boisefoodieguild.blog/2014/09/18/robins-32nd-anniversary-of-her-39th-birthday/2014-09-19T01:08:51+00:00monthlyhttps://boisefoodieguild.blog/2014/09/10/cuts-of-beef-and-pork/https://boisefoodieguild.blog/wp-content/uploads/2014/09/porkshopposter_jpg.jpgporkshopposter_jpghttps://boisefoodieguild.blog/wp-content/uploads/2014/09/beef_cut_chart_jpg.jpgBeef_Cut_Chart_jpghttps://boisefoodieguild.blog/wp-content/uploads/2014/09/beef_cut_chart_2_jpg.jpgBeef_Cut_Chart_2_jpg2014-09-10T22:56:07+00:00monthlyhttps://boisefoodieguild.blog/2014/09/10/nw-wines-and-food-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1g_the-buzz-nw-foodwine_casadefruta_wine.jpg09Sept2014_1g_The-Buzz-NW-FoodWine_CasaDeFruta_WineJoseph Geist brought these two wines for us to savor. I really liked the apricot. The pomegranate very tart. I did not care for this one. https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1g_the-buzz-nw-foodwine_brian-carter-byzance-blend.jpg09Sept2014_1g_The-Buzz-NW-FoodWine_Brian-Carter-Byzance-BlendBrian Carter Byzance a blend of https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1f_the-buzz-nw-foodwine_cupcake-coffee-buttercream_scene_best.jpg09Sept2014_1f_The-Buzz-NW-FoodWine_Cupcake-Coffee-Buttercream_Scene_BestVanilla Cupcake with Coffee Buttercream 2009 Brian Cellars Byzance 14.3% alc. Awesome! great balance and finish with a good appeal. The wine was a perfect match. A winner! [19] $30.00https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1e_the-buzz-nw-foodwine_pot-roast_flash.jpg09Sept2014_1e_The-Buzz-NW-FoodWine_Pot-Roast_FlashPot Roast with Potatoes and Carrots 2013 Saviah Creek Jack Syrah 14.1% alc. great bouquet, balance and body. mild finish [18] $16.00 Some servings of the pot roast needed to be cooked longer. They were tough. And again, the carrots and potatoes needed to be cooked a little longer. I missed some gravy with the pot roast.https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1d_the-buzz-nw-foodwine_veg-barley-soup_scene_best.jpg09Sept2014_1d_The-Buzz-NW-FoodWine_Veg-Barley-Soup_Scene_BestVegetable Barley Soup 2010 Basel Claret 14.3% alc. good body and bouquet. moderate finish [15] $22.00https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1c_the-buzz-nw-foodwine_shrimp-louis-pasta-salad_scene_best.jpg09Sept2014_1c_The-Buzz-NW-FoodWine_Shrimp-Louis-Pasta-Salad_Scene_BestShrimp Louis Pasta Salad 2011 Willamette Chardonnay 12.5$ alc. very light on the bouquet but moderate balance and finish. Went well with the salad. Good salad!https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1b_the-buzz-nw-foodwine_pinwheels_scene_best.jpg09Sept2014_1b_The-Buzz-NW-FoodWine_Pinwheels_Scene_BestCranberry Feta Pinwheels A very good opener and I don't like Feta! There were none left ove3r on my plate. 2011 Iris Pinot Noir 13.5% alc. light on the body and balance. fair appeal [16]https://boisefoodieguild.blog/wp-content/uploads/2014/09/09sept2014_1_the-buzz-nw-foodwine_wine-bar.jpg09Sept2014_1_The-Buzz-NW-FoodWine_Wine-Bar2014-09-10T18:12:35+00:00monthlyhttps://boisefoodieguild.blog/2014/09/04/wine-meet-up-and-reel-foods-oyster-bar-2/2014-09-04T21:00:59+00:00monthlyhttps://boisefoodieguild.blog/2014/09/04/september-at-the-buzz-2/2014-09-04T15:11:50+00:00monthlyhttps://boisefoodieguild.blog/2014/08/26/great-breakfast-and-lunch/https://boisefoodieguild.blog/wp-content/uploads/2014/08/25aug2014_2_captains-shack_cream-of-mushroom-soup.jpg25Aug2014_2_Captains-Shack_Cream-of-Mushroom-SoupCream of Mushroom Soup with Fenugreek and Turmeric Acme Bake Shop Toasted Sourdough https://boisefoodieguild.blog/wp-content/uploads/2014/08/24aug2014_1a_captains-shack_eggs-florentine-benedict_sliced.jpg24Aug2014_1a_Captains-Shack_Eggs-Florentine-Benedict_SlicedNon-Traditional Eggs Benedict Grilled Prtabella Mushroom Spinach 2 Meadowlark Farms Poached Eggs Housemade Hollandaise Sauce2014-08-26T16:54:54+00:00monthlyhttps://boisefoodieguild.blog/2014/08/25/wake-up-breakfast-is-ready/https://boisefoodieguild.blog/wp-content/uploads/2014/08/25aug2014_1_captains-shack_breakfast_01-2.jpg25Aug2014_1_Captains-Shack_Breakfast_01 -2Two Meadowlark Farms Scrambled Eggs with Housemade Hollandaise Sauce Housemade Sausage Patties Broccoli and Potato Cakes2014-08-25T16:54:04+00:00monthlyhttps://boisefoodieguild.blog/2014/08/20/dinner-at-bombay-grill/https://boisefoodieguild.blog/wp-content/uploads/2014/08/19aug2014_1de_dinner-and-movie-night_bombay-grill_bobs-chix-curry.jpg19Aug2014_1de_Dinner-And-Movie-Night_Bombay-Grill_Bobs-Chix-CurryI always like the curry. Here is a chicken curry entree. Just spicy enough without being overpowering. Thanks to the Chef, Mr Singh, for coming to our table and talking to us. Your food is superb!https://boisefoodieguild.blog/wp-content/uploads/2014/08/19aug2014_1c_dinner-and-movie-night_bombay-grill_robins-sample-plate.jpg19Aug2014_1c_Dinner-And-Movie-Night_Bombay-Grill_Robins-Sample-PlateRobin had a medley of entrees. It gave here an idea of the range of the cooking style and the ingredients used.https://boisefoodieguild.blog/wp-content/uploads/2014/08/19aug2014_1b_dinner-and-movie-night_bombay-grill_taj-mahal_beer.jpg19Aug2014_1b_Dinner-And-Movie-Night_Bombay-Grill_Taj-Mahal_BeerA nice light Lager from India.https://boisefoodieguild.blog/wp-content/uploads/2014/08/19aug2014_1a_dinner-and-movie-night_bombay-grill_appetizer.jpg19Aug2014_1a_Dinner-And-Movie-Night_Bombay-Grill_AppetizerGood appetizers.https://boisefoodieguild.blog/wp-content/uploads/2014/08/19aug2014_1_dinner-and-movie-night_bombay-grill_sign.jpg19Aug2014_1_Dinner-And-Movie-Night_Bombay-Grill_Signhttps://boisefoodieguild.blog/wp-content/uploads/2014/08/19aug2014_1_dinner-and-movie-night_bombay-grill.jpg19Aug2014_1_Dinner-And-Movie-Night_Bombay-GrillWe arrived at Bombay Grill about 10 minutes before they opened. We were some of the first to be seated. Here you can see the interior of the restaurant.2014-08-20T15:50:34+00:00monthlyhttps://boisefoodieguild.blog/2014/08/18/shrimp-and-peach-spring-rolls-and-ceviche-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/08/18aug2014_1a_captains-shack_ceviche_spring-rolls_ceviche_spring-rolls_mango-salsa_rice-crackers_good.jpg18Aug2014_1a_Captains-Shack_Ceviche_Spring-Rolls_Ceviche_Spring-Rolls_Mango-Salsa_Rice-Crackers_GoodThen we combined the spring rolls. Here we have the Peach and Shrimp Spring Rolls and Ahi Tuna Ceviche on a bed of Boston Lettuce. Mango Salsa and Rice Crackers. The ceviche had Ahi tuna, from Reel Foods in Boise, cut into small cubes, two diced spring onions, greens and all, and two diced fennel whites, one diced serrano chili and seeds and ribs removed and the juice of two limes. We let it cure in the refrigerator for 1 hour. It was delicious!!https://boisefoodieguild.blog/wp-content/uploads/2014/08/18aug2014_1_captains-shack_ceviche_spring-rolls_spring-rolls-made_good.jpg18Aug2014_1_Captains-Shack_Ceviche_Spring-Rolls_Spring-Rolls-Made_GoodOur Spring Rolls had shrimp, cucumber, daikon radish, cilantro, Thai basil and mint. These were delicious and especially after we let them rest for several hours in the refrigerator. Then we made a dipping sauce of Sesame oil, rice vinegar and a good soy sauce, Johsen Organic Shoyu traditional soy sauce. 2014-08-19T03:07:27+00:00monthlyhttps://boisefoodieguild.blog/2014/08/17/brunch-at-bella-aquila-in-eagle-id-2/https://boisefoodieguild.blog/wp-content/uploads/2014/08/17aug2014_1e_bella-aquila-eagle_special-denver-omelet.jpg17Aug2014_1e_Bella-Aquila-Eagle_Special-Denver-OmeletI had this delightful Denver Omelet Special with Hollandaise Sauce.https://boisefoodieguild.blog/wp-content/uploads/2014/08/17aug2014_1e_bella-aquila-eagle_crab-benedict_fruit.jpg17Aug2014_1e_Bella-Aquila-Eagle_Crab-Benedict_FruitRobin had this amazing Crab Benedict with Fresh Fruithttps://boisefoodieguild.blog/wp-content/uploads/2014/08/17aug2014_1d_bella-aquila-eagle_ken-harris.jpg17Aug2014_1d_Bella-Aquila-Eagle_Ken-HarrisKen Harrishttps://boisefoodieguild.blog/wp-content/uploads/2014/08/17aug2014_1c_bella-aquila-eagle_ken-harris_carmel-crock.jpg17Aug2014_1c_Bella-Aquila-Eagle_Ken-Harris_Carmel-CrockKen Harris on keyboards and the charming Carmel Crock on vocals. The Dynamic Duo!https://boisefoodieguild.blog/wp-content/uploads/2014/08/17aug2014_1c_bella-aquila-eagle_carmel-crock_makeup.jpg17Aug2014_1c_Bella-Aquila-Eagle_Carmel-Crock_MakeUpCarmel Crockhttps://boisefoodieguild.blog/wp-content/uploads/2014/08/17aug2014_1a_bella-aquila-eagle_waterfall_better.jpg17Aug2014_1a_Bella-Aquila-Eagle_Waterfall_BetterThere are waterfalls on both ends of the patio. There is also inside seating.https://boisefoodieguild.blog/wp-content/uploads/2014/08/17aug2014_1_bella-aquila-eagle_sign.jpg17Aug2014_1_Bella-Aquila-Eagle_Sign2014-08-18T21:17:38+00:00monthlyhttps://boisefoodieguild.blog/2014/08/17/great-music-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2014/08/16aug2014_1d_jen-drake_pulled-pork_beans_pot-salad.jpg16Aug2014_1d_Jen-Drake_Pulled-Pork_Beans_Pot-SaladOur dinner Baked Beans Potato Salad Pulled Pork Sandwich and don't forget the new beer taps.https://boisefoodieguild.blog/wp-content/uploads/2014/08/16aug2014_1c_jen-drake_robin-bsu-shirt.jpg16Aug2014_1c_Jen-Drake_Robin-BSU-Shirthttps://boisefoodieguild.blog/wp-content/uploads/2014/08/16aug2014_1b_jen-drake_muscians_single.jpg16Aug2014_1b_Jen-Drake_Muscians_Singlehttps://boisefoodieguild.blog/wp-content/uploads/2014/08/16aug2014_1b_jen-drake_muscians_jen.jpg16Aug2014_1b_Jen-Drake_Muscians_Jenhttps://boisefoodieguild.blog/wp-content/uploads/2014/08/16aug2014_1b_jen-drake_muscians_jan-beckwith.jpg16Aug2014_1b_Jen-Drake_Muscians_Jan-BeckwithSe e anyone you know?https://boisefoodieguild.blog/wp-content/uploads/2014/08/16aug2014_1a_jen-drake_muscians.jpg16Aug2014_1a_Jen-Drake_Muscianshttps://boisefoodieguild.blog/wp-content/uploads/2014/08/16aug2014_1_jen-drake_crowd.jpg16Aug2014_1_Jen-Drake_CrowdThe Buzz2014-08-17T15:15:04+00:00monthlyhttps://boisefoodieguild.blog/2014/08/15/scallops-explained/https://boisefoodieguild.blog/wp-content/uploads/2014/08/coquilles-st-jacques.jpgCoquilles St. Jacqueshttps://boisefoodieguild.blog/wp-content/uploads/2014/08/seascallop_graphic.jpgSeaScallop_Graphic2014-08-15T20:43:33+00:00monthlyhttps://boisefoodieguild.blog/2014/08/13/cruise-night-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2014/08/13aug2014_1e_the-buzz-wine-club_cruise-food_rc_cream-brule_france.jpg13Aug2014_1e_The-Buzz-Wine-Club_Cruise-Food_RC_Cream-Brule_FranceCream Brule (Royal Caribbean) France 2013 Bila-Haut 13.5% alc. a good match with the Cream Brule [18]https://boisefoodieguild.blog/wp-content/uploads/2014/08/13aug2014_1d_the-buzz-wine-club_cruise-food_princess_jamaican-jerk-chicken_spanish.jpg13Aug2014_1d_The-Buzz-Wine-Club_Cruise-Food_Princess_Jamaican-Jerk-Chicken_Spanishhttps://boisefoodieguild.blog/wp-content/uploads/2014/08/13aug2014_1c_the-buzz-wine-club_cruise-food_carnival_bbq-sweet-potato-salad_nz.jpg13Aug2014_1c_The-Buzz-Wine-Club_Cruise-Food_Carnival_BBQ-Sweet-Potato-Salad_NZhttps://boisefoodieguild.blog/wp-content/uploads/2014/08/13aug2014_1b_the-buzz-wine-club_cruise-food_rc_chilled-peach-soup_spain.jpg13Aug2014_1b_The-Buzz-Wine-Club_Cruise-Food_RC_Chilled-Peach-Soup_SpainChilled Peach Soup (Royal Caribbean) Spain 2011 Tierras Guindas 13.5% alc. a super good wine with this super good soup [17]https://boisefoodieguild.blog/wp-content/uploads/2014/08/13aug2014_1a_the-buzz-wine-club_cruise-food_celebrity_beef-carpaccio_italy.jpg13Aug2014_1a_The-Buzz-Wine-Club_Cruise-Food_Celebrity_Beef-Carpaccio_ItalyBeef Carpaccio ()Celebrity Lines), Italy 2011 Zonin Valpolicella 14% alc a good wine with this salad [16]2014-08-14T14:17:55+00:00monthlyhttps://boisefoodieguild.blog/2014/08/11/it-wasnt-vicinos-but-it-could-have-been/https://boisefoodieguild.blog/wp-content/uploads/2014/08/11aug2014_1_captains-shack_braised-sea-scallops_fennel-salad_heirloom-toms_sourdough.jpg11Aug2014_1_Captains-Shack_Braised-Sea-Scallops_Fennel-Salad_Heirloom-Toms_SourdoughBraised Baby Sea Scallops olive oil, garlic, butter and garlic Fennel and Heirloom Tomatoes olive oil, Sherry vinegar and lemon juice Toasted Acme Bake Shop Sourdough2014-08-12T02:36:38+00:00monthlyhttps://boisefoodieguild.blog/2014/08/10/cold-cucumber-soup/https://boisefoodieguild.blog/wp-content/uploads/2014/08/10aug2014_1_captains-shack_chix-muffuletta_cold-cuke-soup_heirloom-tomato.jpg10Aug2014_1_Captains-Shack_Chix-Muffuletta_Cold-Cuke-Soup_Heirloom-TomatoCold Cucumber Soup Chicken Muffuletta Heirloom Tomatohttps://boisefoodieguild.blog/wp-content/uploads/2014/08/robin-bob-in-kitchen_looking-right.jpgRobin-Bob-In-Kitchen_Looking-Right2014-08-12T01:05:13+00:00monthlyhttps://boisefoodieguild.blog/2014/08/09/august-at-the-buzz-2/2014-08-10T03:57:08+00:00monthlyhttps://boisefoodieguild.blog/2014/08/09/muffuletta-a-different-sandwich/https://boisefoodieguild.blog/wp-content/uploads/2014/08/09aug2014_1a_portland-airbnb-houseboat_wine-food_lunch-muffuletta.jpg09Aug2014_1a_portland-airbnb-houseboat_wine-food_lunch-muffulettahttps://boisefoodieguild.blog/wp-content/uploads/2014/08/09aug2014_1_captains-shack_chix-muffuletta_shrimp-slaw.jpg09Aug2014_1_Captains-Shack_Chix-Muffuletta_Shrimp-Slaw2014-08-10T03:14:39+00:00monthlyhttps://boisefoodieguild.blog/2014/08/09/boise-farmers-market-09-august/https://boisefoodieguild.blog/wp-content/uploads/2014/08/19july2014_1a_boise-farmers-market_acme-bake-shop.jpg19July2014_1a_Boise-Farmers-Market_Acme-Bake-Shophttps://boisefoodieguild.blog/wp-content/uploads/2014/08/18nov2014_1_flyer_joel-salatin-symposium.jpg18Nov2014_1_Flyer_Joel-Salatin-Symposiumhttps://boisefoodieguild.blog/wp-content/uploads/2014/08/09aug2014_1_farmers-market_meadowlark-farms-area.jpg09Aug2014_1_Farmers-Market_Meadowlark-Farms-Area2014-08-09T18:32:37+00:00monthlyhttps://boisefoodieguild.blog/2014/07/31/cafe-vicino-italian-night/https://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1d_vincinos-italian-night_food_7_bonet-alla-piemontese.jpg30July2014_1d_Vincinos-Italian-Night_Food_7_Bonet-alla-PiemonteseBonet alla Piemontese chocolate-coffee Amaretti terrine, fresh local strawberries. The best I can say about this is, "Is there any more? I want more!"https://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1d_vincinos-italian-night_food_6_wild-boar.jpg30July2014_1d_Vincinos-Italian-Night_Food_6_Wild-BoarCinghiale Arrosto Con Rosmarino e Ginepro wild boar with rosemary and juniper, currant sauce, zucchini. Great pairing with the Montalcino wine.https://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1d_vincinos-italian-night_food_5_quaglia-e-risotto-all-amarone.jpg30July2014_1d_Vincinos-Italian-Night_Food_5_Quaglia-e-Risotto-All-AmaroneQuaglia e Risotto all'Amarone stuffed quail, Amarone riotto This was superb!https://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1d_vincinos-italian-night_food_4_insalata-mista_local.jpg30July2014_1d_Vincinos-Italian-Night_Food_4_Insalata-Mista_LocalInsalata Mista local greens, tomatoes, carrots in a vinaigrette Raisins and onions. Very good salad.https://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1d_vincinos-italian-night_food_3_sfogi-in-saor.jpg30July2014_1d_Vincinos-Italian-Night_Food_3_Sfogi-In-SaorSfogl in Saor sole in sweet and sour saucehttps://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1d_vincinos-italian-night_food_2_salumi-e-focaccia.jpg30July2014_1d_Vincinos-Italian-Night_Food_2_Salumi-e-Focacciahttps://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1d_vincinos-italian-night_food_1_frico_parm-crisp_prosecco.jpg30July2014_1d_Vincinos-Italian-Night_Food_1_Frico_Parm-Crisp_ProseccoThe opener - Frico (parmesan crisps) served with Bisol Jeip Proseccohttps://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1c_vincinos-italian-night_wines_suavia-soave-classico_3.jpg30July2014_1c_Vincinos-Italian-Night_Wines_Suavia-Soave-Classico_3Suavia Soave Classico The wine served with the sole.https://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1c_vincinos-italian-night_wines_pederzana-lambrusco_2.jpg30July2014_1c_Vincinos-Italian-Night_Wines_Pederzana-Lambrusco_2Pederzana Lambrusco served with the plate above.https://boisefoodieguild.blog/wp-content/uploads/2014/07/30july2014_1c_vincinos-italian-night_wines_marencoo-scrapona-moscato-dasti_7-copy.jpg30July2014_1c_Vincinos-Italian-Night_Wines_Marencoo-Scrapona-Moscato-dAsti_7 - CopyMarenco 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.2014-07-31T18:36:33+00:00monthlyhttps://boisefoodieguild.blog/2014/07/28/zucchini-pancakes-and-eggplant-pizza-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/07/28july2014_1_captains-shack_zucchini-pancakes_eggplant-pizza_green-zebra-tomato-slices.jpg28July2014_1_Captains-Shack_Zucchini-Pancakes_Eggplant-Pizza_Green-Zebra-Tomato-SlicesEggplant Pizza Zucchini Pancakes Sliced Garden Fresh Green Zebra Tomatoes2014-07-29T01:32:40+00:00monthlyhttps://boisefoodieguild.blog/2014/07/24/from-cast-iron-to-french-cuisine/https://boisefoodieguild.blog/wp-content/uploads/2014/07/robin-and-bob-by-olin-mills-boise.jpgRobin-And-Bob-By-Olin-Mills-Boise2014-07-24T15:41:36+00:00monthlyhttps://boisefoodieguild.blog/2014/07/09/the-buzz-remodel-and-italian-wine-night/https://boisefoodieguild.blog/wp-content/uploads/2014/07/20june2014_1_buzz-new-beer-growler-station_cristi.jpg20June2014_1_Buzz-New-Beer-Growler-Station_Cristihttps://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_2b_the-buzz-remodeled_new-floor-plan.jpg08July2014_2b_The-Buzz-Remodeled_New-Floor-PlanThe 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.https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_2a_the-buzz-remodeled_new-growler-beer-wine-area.jpg08July2014_2a_The-Buzz-Remodeled_New-Growler-Beer-Wine-Areahttps://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_2_the-buzz-remodeled_growler-sign.jpg08July2014_2_The-Buzz-Remodeled_Growler-SignThe new sign on the building by the entrance. There is also a very bright red and green sign on State Street.https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1g_the-buzz-italian-wines_ed-mary-kratzberg.jpg08July2014_1g_The-Buzz-Italian-Wines_Ed-Mary-KratzbergEd and Mary enjoying the new look at The Buzz.https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1f_the-buzz-italian-wines_pistachio-choc-canoli.jpg08July2014_1f_The-Buzz-Italian-Wines_Pistachio-Choc-CanoliPistachio Chocolate Cannoli 2012 Mandrarossa Nero D'avola 13.5% alc. super good Tuscan wine. loved it. can't get a better score. $12 [20]https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1e_the-buzz-italian-wines_agnolotti-piedmontesi-allo-stufato.jpg08July2014_1e_The-Buzz-Italian-Wines_Agnolotti-Piedmontesi-Allo-StufatoAgnolotti Piemontesi Allo Stufato 2011 Badiola Toscana 13% alc. a wonderful paring with this entree. $18 [19]https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1d_the-buzz-italian-wines_abruzo-salad_good.jpg08July2014_1d_The-Buzz-Italian-Wines_Abruzo-Salad_GoodAbruzzo Salad 2011 Niro Pecorino 13% alc. good match with is delightful and refreshing salad. $19 [17]https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1c_the-buzz-italian-wines_piedmont-atumn-soup_good.jpg08July2014_1c_The-Buzz-Italian-Wines_Piedmont-Atumn-Soup_GoodPiedmont Autumn Soup (Super good!) 2011 Piemonte Barera 13.5% alc. general appeal was good. a strong Barbera. $15 [15]https://boisefoodieguild.blog/wp-content/uploads/2014/07/08july2014_1b_the-buzz-italian-wines_appetizer_mush-parm-rissoto-cakes.jpg08July2014_1b_The-Buzz-Italian-Wines_Appetizer_Mush-Parm-Rissoto-CakesMushroom 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]2014-07-09T19:36:32+00:00monthlyhttps://boisefoodieguild.blog/2014/07/08/bbq-and-beer/https://boisefoodieguild.blog/wp-content/uploads/2014/07/beer-and-bbq_serious-eats.jpg2014-07-08T17:24:59+00:00monthlyhttps://boisefoodieguild.blog/2014/07/02/a-night-in-shangri-la/https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_2d_shangri-la-tea-room_and_cafe_entertainment_cecilia-rinn-starbelly-dancers_dancers-tattoo.jpg01July2014_2d_Shangri-La-Tea-Room_and_Cafe_Entertainment_Cecilia-Rinn-Starbelly-Dancers_Dancers-TattooBody art on one of the dancers!https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_2c_shangri-la-tea-room_and_cafe_entertainment_cecilia-rinn-starbelly-dancers_single-gold.jpg01July2014_2c_Shangri-La-Tea-Room_and_Cafe_Entertainment_Cecilia-Rinn-Starbelly-Dancers_Single-Goldhttps://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_2c_shangri-la-tea-room_and_cafe_entertainment_cecilia-rinn-starbelly-dancers_male-dancer.jpg01July2014_2c_Shangri-La-Tea-Room_and_Cafe_Entertainment_Cecilia-Rinn-Starbelly-Dancers_Male-DancerEven the guys get to dance!!!https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_2c_shangri-la-tea-room_and_cafe_entertainment_cecilia-rinn-starbelly-dancers_black-quad.jpg01July2014_2c_Shangri-La-Tea-Room_and_Cafe_Entertainment_Cecilia-Rinn-Starbelly-Dancers_Black-Quadhttps://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_2b_shangri-la-tea-room_and_cafe_entertainment_cecilia-rinn-starbelly-dancers_blue-trio.jpg01July2014_2b_Shangri-La-Tea-Room_and_Cafe_Entertainment_Cecilia-Rinn-Starbelly-Dancers_Blue-TrioSome the the excellent dancers.https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_2a_shangri-la-tea-room_and_cafe_entertainment_cecilia-rinn-starbelly-dancers_single-best.jpg01July2014_2a_Shangri-La-Tea-Room_and_Cafe_Entertainment_Cecilia-Rinn-Starbelly-Dancers_Single-BestThe Cecilia Rinn Starbelly Dancer performed.https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_2_shangri-la-tea-room_and_cafe_entertainment_fleetstreet-klezmer-band.jpg01July2014_2_Shangri-La-Tea-Room_and_Cafe_Entertainment_Fleetstreet-Klezmer-BandFleetstreet Klezmer Band. Victoria Kostenko on tyhe violin. Schlomo Kostenko vocals and bass fiddle and Mathew Voorhees on the accordion.https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_1h_shangri-la-tea-room_and_cafe_power-cocoa-pudding.jpg01July2014_1h_Shangri-La-Tea-Room_and_Cafe_Power-Cocoa-PuddingThis Power Pudding is to die for!! It's like eating a chocolate mousse mixed with nice, creamy butter.https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_1h_shangri-la-tea-room_and_cafe_blueberry-lemon-muffin-cookie.jpg01July2014_1h_Shangri-La-Tea-Room_and_Cafe_Blueberry-Lemon-Muffin-CookieThen for4 dessert a delicious Blueberry Lemon Muffin Cookie.https://boisefoodieguild.blog/wp-content/uploads/2014/07/01july2014_1g_shangri-la-tea-room_and_cafe_veggie-burger_salad.jpg01July2014_1g_Shangri-La-Tea-Room_and_Cafe_Veggie-Burger_SaladHow about the Veggie Burger Salad?2014-07-03T17:58:24+00:00monthlyhttps://boisefoodieguild.blog/2014/06/29/lustea-speciality-teas/2014-06-29T19:22:57+00:00monthlyhttps://boisefoodieguild.blog/2014/06/29/new-look-for-the-buzz-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2014/06/20june2014_1a_buzz-new-beer-growler-station_michelle-tommy.jpg20June2014_1a_Buzz-New-Beer-Growler-Station_Michelle-Tommyhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/29june2014_1a_the-buzz_new-look.jpg29June2014_1a_The-Buzz_New-LookCristi is in the Growler Bar area. Check out those floors!https://boisefoodieguild.blog/wp-content/uploads/2014/06/29june2014_1_the-buzz_new-look.jpg29June2014_1_The-Buzz_New-Look2014-06-29T17:36:36+00:00monthlyhttps://boisefoodieguild.blog/2014/06/23/salmon-for-dinner-ice-cream-for-dessert/https://boisefoodieguild.blog/wp-content/uploads/2014/06/23june2014_1b_captains-shack_salmon-huckleberry-ice-cream_huck-icecream_mango-sorbet_raspberries.jpg23June2014_1b_Captains-Shack_Salmon-Huckleberry-Ice-Cream_Huck-IceCream_Mango-Sorbet_RaspberriesMountain Huckleberry Ice Cream and Mango Sorbet with Fresh Raspberrieshttps://boisefoodieguild.blog/wp-content/uploads/2014/06/23june2014_1a_captains-shack_salmon-huckleberry-ice-cream_salmon-hollandaise-fresh-greensalad.jpg23June2014_1a_Captains-Shack_Salmon-Huckleberry-Ice-Cream_Salmon-Hollandaise-Fresh-GreenSaladBraised Salmon Patty On Spinach Bed with Herbed Hollandaise Fresh Garden Salad with Carrot and Cucumber Threads and Heirloom Tomatoes Lemon Olive Oil and Balsamic Dressing2014-06-24T02:42:33+00:00monthlyhttps://boisefoodieguild.blog/2014/06/22/goodbye-spring-hello-summer/2014-06-22T16:33:21+00:00monthlyhttps://boisefoodieguild.blog/2014/06/20/pasta-salad-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/06/19june2014_1_captains-shack_bac-avoca-salad_plated.jpg19June2014_1_Captains-Shack_Bac-Avoca-Salad_PlatedBacon and Avocado Pasta Salad2014-06-20T18:54:46+00:00monthlyhttps://boisefoodieguild.blog/2014/06/19/old-almo-creamery-almo-idaho/2014-06-19T18:43:48+00:00monthlyhttps://boisefoodieguild.blog/2014/06/18/lasagna-tonight/https://boisefoodieguild.blog/wp-content/uploads/2014/06/1-tuscan-kitchen1.jpg1-Tuscan-Kitchenhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/18june2014_1a_captains-shack_best_lasagna_fresh-green-salad_acme-garlic-sourdough.jpg18June2014_1a_Captains-Shack_Best_Lasagna_Fresh-Green-Salad_Acme-Garlic-SourdoughLasagna Fresh Salad Greens with basil and carrot threads Acme Bake Shop Toasted Sourdough with garlic2014-06-19T03:55:47+00:00monthlyhttps://boisefoodieguild.blog/2014/06/16/boise-airbnb/2014-06-17T04:39:10+00:00monthlyhttps://boisefoodieguild.blog/2014/06/13/fish-sticks-not-mrs-pauls/https://boisefoodieguild.blog/wp-content/uploads/2014/06/13june2014_1_captains-shack_not-mrspauls_with_ribbed-sweet-potato.jpg13June2014_1_Captains-Shack_Not-MrsPauls_With_Ribbed-Sweet-PotatoHousemade Salmon Fish Sticks Special Dipping Sauce Fanned Baked Sw2eet Potato with Garlic Butter Fresh Green Garden Salad wit5h Carrot Threads Full Sale LTD Lager 2014-06-14T02:12:47+00:00monthlyhttps://boisefoodieguild.blog/2014/06/11/grilled-foods-and-wine/https://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1g_the-buzz-grilling_smores-cake.jpg10June2014_1g_The-Buzz-Grilling_Smores-Cakehttps://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1f_the-buzz-grilling_chix-beef-skewers.jpg10June2014_1f_The-Buzz-Grilling_Chix-Beef-Skewershttps://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1e_the-buzz-grilling_grilled-vegetable-soup.jpg10June2014_1e_The-Buzz-Grilling_Grilled-Vegetable-Souphttps://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1d_the-buzz-grilling_grilled-romaine-salad.jpg10June2014_1d_The-Buzz-Grilling_Grilled-Romaine-SaladGrilled Romaine Salad 2012 Basal Cellars Estate Semillion https://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1c_the-buzz-grilling_pulled-pork-sliders.jpg10June2014_1c_The-Buzz-Grilling_Pulled-Pork-Slidershttps://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1b_the-buzz-grilling_peggy-grilling.jpg10June2014_1b_The-Buzz-Grilling_Peggy-Grillinghttps://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1a_the-buzz-grilling_20-pt-wine.jpg10June2014_1a_The-Buzz-Grilling_20-Pt-Winehttps://boisefoodieguild.blog/wp-content/uploads/2014/06/10june2014_1_the-buzz-grilling_cristis-choice.jpg10June2014_1_The-Buzz-Grilling_Cristis-Choice2014-06-11T17:06:11+00:00monthlyhttps://boisefoodieguild.blog/2014/06/09/cannelloni-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/06/09june2014_2_captains-shack_ricotta-spinach-cannelloni.jpg09June2014_2_Captains-Shack_Ricotta-Spinach-CannelloniRicotta Spinach Cannelloni Acme Bake Shop Toated Sourdough Fresh Green Salad with Avocado and Garlic Dressing 2009 Santa Margherita Chianti Classico Reserva2014-06-10T01:38:51+00:00monthlyhttps://boisefoodieguild.blog/2014/06/09/two-awesome-dinners/https://boisefoodieguild.blog/wp-content/uploads/2014/06/09june2014_1a_captains-shack_lamb-chop_caul-broc-hollandaise_green-salad.jpg09June2014_1a_Captains-Shack_Lamb-Chop_Caul-Broc-Hollandaise_Green-SaladGrilled Marinated Lamb Chop Cauliflower and Broccoli with Special Hollandaise Fresh Green Saladhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/09june2014_1_captains-shack_avocado-garlic-bruchetta_shrimp-soup.jpg09June2014_1_Captains-Shack_Avocado-Garlic-Bruchetta_Shrimp-SoupAvocado and Garlic Bruschetta Green Salad Shrimp Soup2014-06-09T21:31:25+00:00monthlyhttps://boisefoodieguild.blog/2014/06/07/great-coconut-shrimp-soup-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/06/06june2014_1a_captains-shack_choc-ice-cream_queen-anne-cherries.jpg06June2014_1a_Captains-Shack_Choc-Ice-Cream_Queen-Anne-Cherrieshttps://boisefoodieguild.blog/wp-content/uploads/2014/06/06june2014_1_captains-shack_coconut-shrimp-soup_acme-red-wheat.jpg06June2014_1_Captains-Shack_Coconut-Shrimp-Soup_Acme-Red-Wheat2014-06-07T12:34:07+00:00monthlyhttps://boisefoodieguild.blog/2014/06/06/june-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2014/06/20march2011_1_quarterly_the_wines.jpg20March2011_1_Quarterly_The_Wines2014-06-07T11:43:32+00:00monthlyhttps://boisefoodieguild.blog/2014/06/05/400-companies-that-are-gmo-free/https://boisefoodieguild.blog/wp-content/uploads/2014/06/gmo-free-logo.jpgGMO-Free-Logo2014-06-05T15:32:10+00:00monthlyhttps://boisefoodieguild.blog/2014/06/03/great-lunch-at-sushi-joy/https://boisefoodieguild.blog/wp-content/uploads/2014/06/03june2014_1d_sushi-joy_bento-box.jpg03June2014_1d_Sushi-Joy_Bento-BoxBento Box Mac had this "stand-by".https://boisefoodieguild.blog/wp-content/uploads/2014/06/03june2014_1c_sushi-joy_samauri-yellotail.jpg03June2014_1c_Sushi-Joy_Samauri-YellotailSamurai Yellowtailhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/03june2014_1b_sushi-joy_sashimi.jpg03June2014_1b_Sushi-Joy_SashimiSushmi Plate Robin and Marnie each had one of these.https://boisefoodieguild.blog/wp-content/uploads/2014/06/03june2014_1a_sushi-joy_avocado-crab-salad.jpg03June2014_1a_Sushi-Joy_Avocado-Crab-SaladAvocado Crab Saladhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/03june2014_1_sushi-joy_menu-board_samurai-yellowtail.jpg03June2014_1_Sushi-Joy_Menu-Board_Samurai-Yellowtailhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/sushijoy_logo.jpgSushiJoy_Logo2014-06-03T21:58:36+00:00monthlyhttps://boisefoodieguild.blog/2014/06/03/good-nutrition-guide/https://boisefoodieguild.blog/wp-content/uploads/2014/06/happyforks-analyzer-label-green-tomato-relsih.jpgHappyForks-analyzer-label-Green-Tomato-RelsihThis is the nutrition label to our Green Tomato Relish.https://boisefoodieguild.blog/wp-content/uploads/2014/06/happyforks-analyzer-label.jpgHappyForks-analyzer-labelNutrition label for Baked Salmon II made at Happy Foods.2014-06-03T20:22:16+00:00monthlyhttps://boisefoodieguild.blog/2014/06/02/dinner-tonight-truite-au-four-en-papillote/https://boisefoodieguild.blog/wp-content/uploads/2014/06/02june2014_1c_captains-shack_truite-au-four-en-papillote_plated.jpg02June2014_1c_Captains-Shack_Truite-au-Four-en-Papillote_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/02june2014_1b_captains-shack_truite-au-four-en-papillote_steamed.jpg02June2014_1b_Captains-Shack_Truite-au-Four-en-Papillote_Steamedhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/02june2014_1a_captains-shack_truite-au-four-en-papillote_enclosed.jpg02June2014_1a_Captains-Shack_Truite-au-Four-en-Papillote_Enclosedhttps://boisefoodieguild.blog/wp-content/uploads/2014/06/02june2014_1_captains-shack_truite-au-four-en-papillote_prepped.jpg02June2014_1_Captains-Shack_Truite-au-Four-en-Papillote_Prepped2014-06-03T04:07:01+00:00monthlyhttps://boisefoodieguild.blog/barcode-country-list/2014-06-02T18:11:17+00:00weekly0.6https://boisefoodieguild.blog/2014/05/31/bar-code-interpretation-how-to-read-it/2014-06-02T18:08:04+00:00monthlyhttps://boisefoodieguild.blog/2014/06/01/modified-eggs-benedict/https://boisefoodieguild.blog/wp-content/uploads/2014/06/01june2014_1b_captains-shack_modified-benedict_fresh-fruit_plated-better.jpg01June2014_1b_Captains-Shack_Modified-Benedict_Fresh-Fruit_Plated-BetterThis was delicious!!https://boisefoodieguild.blog/wp-content/uploads/2014/06/01june2014_1_captains-shack_modified-benedict_fresh-fruit_plated.jpg01June2014_1_Captains-Shack_Modified-Benedict_Fresh-Fruit_PlatedModified Eggs Benedict Fresh Strawberries Coffee2014-06-01T18:12:09+00:00monthlyhttps://boisefoodieguild.blog/2014/05/31/great-halibut-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/05/30may2014_1c_saffron-halibut-packets_potato-leek-soup.jpg30May2014_1c_Saffron-Halibut-Packets_Potato-Leek-Souphttps://boisefoodieguild.blog/wp-content/uploads/2014/05/30may2014_1b_saffron-halibut-packets_plated.jpg30May2014_1b_Saffron-Halibut-Packets_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2014/05/30may2014_1a_saffron-halibut-packets_opening-packet.jpg30May2014_1a_Saffron-Halibut-Packets_Opening-Packethttps://boisefoodieguild.blog/wp-content/uploads/2014/05/30may2014_1_saffron-halibut-packets_packets-ready-to-close.jpg30May2014_1_Saffron-Halibut-Packets_Packets-Ready-To-Closehttps://boisefoodieguild.blog/wp-content/uploads/2014/05/30may2014_1_saffron-halibut-packets_packets-closed.jpg30May2014_1_Saffron-Halibut-Packets_Packets-Closed2014-05-31T18:13:29+00:00monthlyhttps://boisefoodieguild.blog/2014/05/31/boise-farmers-market-today/https://boisefoodieguild.blog/wp-content/uploads/2014/05/31may2014_1b_farmers-market_strawberry-line.jpg31May2014_1b_Farmers-Market_Strawberry-LineThe line at the fresh strawberries. I was one of the first in line. They went fast!https://boisefoodieguild.blog/wp-content/uploads/2014/05/31may2014_1b_farmers-market_strawberries.jpg31May2014_1b_Farmers-Market_Strawberrieshttps://boisefoodieguild.blog/wp-content/uploads/2014/05/31may2014_1a_farmers-market_bike-lane.jpg31May2014_1a_Farmers-Market_Bike-Lanehttps://boisefoodieguild.blog/wp-content/uploads/2014/05/31may2014_1_farmers-market_bike-lane.jpg31May2014_1_Farmers-Market_Bike-LaneProtected bike lane in downtown Boise. I do like them very much!2014-05-31T17:10:10+00:00monthlyhttps://boisefoodieguild.blog/2014/05/27/memorial-daygraduation-celebration/https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1h_captains-shack_memorial-day_maddy-chris-cookie.jpg26May2014_1h_Captains-Shack_Memorial-Day_Maddy-Chris-CookieChris and Madison look at that awesome cookie!https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1g_captains-shack_memorial-day_sophia-graduates_best.jpg26May2014_1g_Captains-Shack_Memorial-Day_Sophia-Graduates_BestSophia graduates! Congratulations and hugs Sophia.https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1f_captains-shack_memorial-day_cricket-tail.jpg26May2014_1f_Captains-Shack_Memorial-Day_Cricket-TailCricket is thinking, "Which way do I go?"https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1e_captains-shack_memorial-day_corn.jpg26May2014_1e_Captains-Shack_Memorial-Day_CornGreat corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1d_captains-shack_memorial-day_smoking-pork-ribs.jpg26May2014_1d_Captains-Shack_Memorial-Day_Smoking-Pork-RibsAnd the ribs just coming out of the smoker. Top Two Shelves - Memphis Rub. Middle Shelf - Casey's Hot Sop and the bottom shelf, Regular rub or garlic, onion and salt and pepper.https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1c_captains-shack_memorial-day_madison-chris_cchip-cookie.jpg26May2014_1c_Captains-Shack_Memorial-Day_Madison-Chris_CChip-Cookiehttps://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1b_captains-shack_memorial-day_marnies-strawberry-cake.jpg26May2014_1b_Captains-Shack_Memorial-Day_Marnies-Strawberry-CakeMarnie made the Strawberry Cake. This was really good.https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1a_captains-shack_memorial-day_robins-tuscan-orange-cake.jpg26May2014_1a_Captains-Shack_Memorial-Day_Robins-Tuscan-Orange-CakeRobin made this Tuscan Orange Cake and made these decorations. Great job, Honey!https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1a_captains-shack_memorial-day_robins-blueberry-pie.jpg26May2014_1a_Captains-Shack_Memorial-Day_Robins-Blueberry-PieRobin also made this Blueberry Pie. I do like blueberries!https://boisefoodieguild.blog/wp-content/uploads/2014/05/26may2014_1_captains-shack_memorial-day_housemade-baked-beans.jpg26May2014_1_Captains-Shack_Memorial-Day_Housemade-Baked-BeansRobin and I made these Baked Beans.2014-05-27T22:24:34+00:00monthlyhttps://boisefoodieguild.blog/2014/05/26/memorial-day-grilling-season-starts/https://boisefoodieguild.blog/wp-content/uploads/2014/05/25may2014_1_captains-shack_grilled-burger-potatoes-pineapple.jpg25May2014_1_Captains-Shack_Grilled-Burger-Potatoes-PineappleGrilled Turkey/Sausage Burger Grilled Pineapple Grilled Potato Wedges 10 Barrel Apocalypse IPA2014-05-26T16:02:53+00:00monthlyhttps://boisefoodieguild.blog/2014/05/24/sushi-joy-in-boise-tonight-wow/https://boisefoodieguild.blog/wp-content/uploads/2014/05/24may2014_1e_sushi-joy_lemon-chicken.jpg24May2014_1e_Sushi-Joy_Lemon-Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2014/05/24may2014_1d_sushi-joy_mango-chicken.jpg24May2014_1d_Sushi-Joy_Mango-Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2014/05/24may2014_1c_sushi-joy_soft-shelled-crab.jpg24May2014_1c_Sushi-Joy_Soft-Shelled-CrabFor an appetizer, I had this delicious Shof Shelled Crab. The batter was so very light and the crab so delightfully mild and delicious.https://boisefoodieguild.blog/wp-content/uploads/2014/05/24may2014_1b_sushi-joy_house-salad.jpg24May2014_1b_Sushi-Joy_House-SaladI still love the house salad. So simple, yet so delicious. Especially their House Dressing.https://boisefoodieguild.blog/wp-content/uploads/2014/05/24may2014_1a_sushi-joy_robin-avocado-she-crab-salad.jpg24May2014_1a_Sushi-Joy_Robin-Avocado-She-Crab-SaladRobin had this Avocado - She Crab Salad.https://boisefoodieguild.blog/wp-content/uploads/2014/05/24may2014_1_sushi-joy_robin-before-dinner.jpg24May2014_1_Sushi-Joy_Robin-Before-Dinner2014-05-25T01:30:12+00:00monthlyhttps://boisefoodieguild.blog/2014/05/24/puttanesca-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/05/23may2014_1_captains-shack_pasta-di-gamberetti-puttanesca.jpg23May2014_1_Captains-Shack_Pasta-di-Gamberetti-PuttanescaPasta di Gamberetti Puttanesca 2012 Bedrock Winery Ode to Lulu Rose2014-05-24T16:29:53+00:00monthlyhttps://boisefoodieguild.blog/2014/05/22/great-meatball-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/05/22may2014_1_captains-shack_bobby-flay-meatballs_plated.jpg22May2014_1_Captains-Shack_Bobby-Flay-Meatballs_PlatedTurkey/Pork Meatballs with Parsley Yogurt Sauce and Fried Fresh Sage Scalloped Potatoes Sauteed Summer Squash and Zucchini Radicchio e Fagioli2014-05-23T02:31:22+00:00monthlyhttps://boisefoodieguild.blog/2014/05/19/lamb-chops-with-mint-cream-sauce/https://boisefoodieguild.blog/wp-content/uploads/2014/05/18may2014_1a_captains-shack_lamb_mint-cream-sauce_sourdough.jpg18May2014_1a_Captains-Shack_Lamb_Mint-Cream-Sauce_Sourdough<div align="center"> <strong>Whipped Parsnip and Carrot Braised Felzien Farms Lamb Chop</strong> <em>with</em> <strong>mint cream sauce Farm Fresh Mixed Greens and Tomato Salad Cauliflower with Brown Butter and Sage</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2014/05/18may2014_1_captains-shack_lamb_mint-cream-sauce.jpg18May2014_1_Captains-Shack_Lamb_Mint-Cream-SauceWhipped Parsnip and Carrot Braised Felzien Farms Lamb Chop with mint cream sauce Farm Fresh Mixed Greens and Tomato Salad Cauliflower with Brown Butter and Sage2014-05-19T14:57:28+00:00monthlyhttps://boisefoodieguild.blog/2014/05/14/herbs-and-wine-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2014/05/thebuzzapril_2.jpgTheBuzzApril_2https://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1d_the-buzz_herbs-and-wine_lavender-cupcake_honey-frosting.jpg13May2014_1d_The-Buzz_Herbs-and-Wine_Lavender-Cupcake_Honey-FrostingLavender Cupcake with Honey Frosting 2012 Tranche 13.2% alc. I thought the balance was a little off on this one. The cupcake, however, was awesome! [17] https://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1c_the-buzz_herbs-and-wine_herbed-chicken_saffron-tom-rice.jpg13May2014_1c_The-Buzz_Herbs-and-Wine_Herbed-Chicken_Saffron-Tom-Ricehttps://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1b_the-buzz_herbs-and-wine_herbed-zucchini-soup.jpg13May2014_1b_The-Buzz_Herbs-and-Wine_Herbed-Zucchini-SoupHerbed Zucchini Soup 2012 Monte Fresco 13% alc. good choice with the spice in the soup. great souphttps://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1a_the-buzz_herbs-and-wine_spiced-grape-salad.jpg13May2014_1a_The-Buzz_Herbs-and-Wine_Spiced-Grape-SaladInserthttps://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1_the-buzz_herbs-and-wine_herb-quiche.jpg13May2014_1_The-Buzz_Herbs-and-Wine_Herb-QuicheHerbed Quiche 2012 Wente Chardonnay 13.5% alc.a wonderful chardonnay with this quiche. [19]2014-05-14T16:13:13+00:00monthlyhttps://boisefoodieguild.blog/2014/05/13/awesome-idaho-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2014/05/13may2014_1_captains-shack_breakfast_sausage-eggs-rye_toast.jpg13May2014_1_Captains-Shack_Breakfast_Sausage-Eggs-Rye_ToastMeadowlark Farms Scramble with Fresh Chives Big Lost River Garlic and Rosemary Sausage Acme Bake Shop Toasted Rye2014-05-13T15:53:32+00:00monthlyhttps://boisefoodieguild.blog/2014/05/12/scallops-and-lobster-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/05/12may2014_2a_captains-shack_scallops-lobster__plated_better.jpg12May2014_2a_Captains-Shack_Scallops-Lobster__Plated_BetterBraised Sea Scallops in a Butter and Garlic Sauce. Farm Fresh Salad. 1995 Ravenswood Winery Sangiacomo Chardonnay and Toasted Acme Bake Shop Sourdough. The wine went very well with dinner. This is still a superb wine whose time has come. Time to drink it.2014-05-13T05:07:13+00:00monthlyhttps://boisefoodieguild.blog/2014/05/12/scotch-eggs-for-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2014/05/12may2014_1b_captains-shack_scotch-eggs_plated_no-flash.jpg12May2014_1b_Captains-Shack_Scotch-Eggs_Plated_No-FlashScotch Eggs. This is how I presented them.https://boisefoodieguild.blog/wp-content/uploads/2014/05/12may2014_1b_captains-shack_scotch-eggs_plated_flash.jpg12May2014_1b_Captains-Shack_Scotch-Eggs_Plated_Flashhttps://boisefoodieguild.blog/wp-content/uploads/2014/05/12may2014_1a_captains-shack_scotch-eggs_plated-books.jpg12May2014_1a_Captains-Shack_Scotch-Eggs_Plated-BooksScotch Eggshttps://boisefoodieguild.blog/wp-content/uploads/2014/05/12may2014_1_captains-shack_scotch-eggs_prepped.jpg12May2014_1_Captains-Shack_Scotch-Eggs_PreppedScotch Eggs prepped and ready for frying.2014-05-12T17:42:10+00:00monthlyhttps://boisefoodieguild.blog/2014/05/10/great-pork-chop-dinner-tonight/https://boisefoodieguild.blog/wp-content/uploads/2014/05/10may2014_1_captains-shack_pork-chop_mashed-potatoes_sage-gravy_corn_fresh-green-salad_best.jpg10May2014_1_Captains-Shack_Pork-Chop_Mashed-Potatoes_Sage-Gravy_Corn_Fresh-Green-Salad_BestSeared Bone-In Pork Chop Masdhed Potatoes with Sage Gravy Corn Fresh Green Salad with Fresh Tomatoes 2012 Line 39 Petite Sirah - North Caast2014-05-11T03:25:39+00:00monthlyhttps://boisefoodieguild.blog/2014/05/10/great-saturday-for-three-reasons/https://boisefoodieguild.blog/wp-content/uploads/2014/05/farmers-market-chicken.jpgFarmers-Market-Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2014/05/10may2014_1a_big-lost-river_sausage-label.jpg10May2014_1a_Big-Lost-River_Sausage-LabelBig Lost River Meats 410 Pine Street Mackay Idaho 83251 (208) 588- 2849 This was a great sausage.https://boisefoodieguild.blog/wp-content/uploads/2014/05/10may2014_1_salmon-info-pg_3.jpg10May2014_1_Salmon-Info-Pg_3https://boisefoodieguild.blog/wp-content/uploads/2014/05/10may2014_1_salmon-info-pg_2.jpg10May2014_1_Salmon-Info-Pg_2https://boisefoodieguild.blog/wp-content/uploads/2014/05/10may2014_1_salmon-info-pg_1.jpg10May2014_1_Salmon-Info-Pg_12014-05-10T17:48:32+00:00monthlyhttps://boisefoodieguild.blog/2014/05/08/delightful-visit-at-sizzler-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2014/05/08may2014_1e_sizzler-visit_steak-lobster-dinner.jpg08May2014_1e_Sizzler-Visit_Steak-Lobster-DinnerOur Steak and Lobster dinners. Wonderful mushrooms and onions. And broccoli. You make the choices for steak toppings, rareness of the steak and vegetable selections. Robin had a baked potato with all the fixins'.https://boisefoodieguild.blog/wp-content/uploads/2014/05/08may2014_1d_sizzler-visit_saladbar-topping-display.jpg08May2014_1d_Sizzler-Visit_Saladbar-Topping-DisplaySalad bar toppings.https://boisefoodieguild.blog/wp-content/uploads/2014/05/08may2014_1c_sizzler-visit_saladbar-lettuce-display.jpg08May2014_1c_Sizzler-Visit_Saladbar-Lettuce-DisplayAt least 3 types of lettuce for your salad. And great toppings, too. I'd go back just for the salad bar! It's that good.https://boisefoodieguild.blog/wp-content/uploads/2014/05/08may2014_1b_sizzler-visit_saladbar-avocado-fruit.jpg08May2014_1b_Sizzler-Visit_Saladbar-Avocado-FruitHow many salad bars have avocados? Or Kiwi? And a good selection of fresh fruit?https://boisefoodieguild.blog/wp-content/uploads/2014/05/08may2014_1a_sizzler-visit_saladbar-salad.jpg08May2014_1a_Sizzler-Visit_Saladbar-SaladSalad Bar choiceshttps://boisefoodieguild.blog/wp-content/uploads/2014/05/08may2014_1a_sizzler-visit_saladbar-crab-salad.jpg08May2014_1a_Sizzler-Visit_Saladbar-Crab-SaladCrab Saladhttps://boisefoodieguild.blog/wp-content/uploads/2014/05/08may2014_1_sizzler-visit_sign.jpg08May2014_1_Sizzler-Visit_Sign2014-05-08T22:49:02+00:00monthlyhttps://boisefoodieguild.blog/2014/05/07/chicken-piccata-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/05/07maay2014_1_captains-shack_piccata-chix_china-peas-and-celery_truffle-risoto_and_peas.jpg07Maay2014_1_Captains-Shack_Piccata-Chix_China-Peas-and-Celery_Truffle-Risoto_and_PeasChicken Piccata with Truffle Risotto and Peas and Steamed China Peas and Celery. 1990 Indian Creek (Idaho) Chardonnay 2014-05-08T16:06:42+00:00monthlyhttps://boisefoodieguild.blog/2014/05/07/may-events-at-the-buzz/2014-05-07T16:47:28+00:00monthlyhttps://boisefoodieguild.blog/2014/05/06/scotch-eggs-what-are-they/https://boisefoodieguild.blog/wp-content/uploads/2014/05/06may2014_1_scotch-eggs_photo-via_bbc.jpg06May2014_1_Scotch-Eggs_Photo-via_BBC(BBC)2014-05-06T21:11:19+00:00monthlyhttps://boisefoodieguild.blog/2014/05/06/cinco-de-mayo-enchiladas/https://boisefoodieguild.blog/wp-content/uploads/2014/05/05may2014_1_cinco-de-mayo_enchaladas_best.jpg05May2014_1_Cinco-de-Mayo_Enchaladas_BestBeef Enchilada Diced Onion Slaw Fresh Tomatoes Fresh Greens Dos Equis2014-05-06T17:18:13+00:00monthlyhttps://boisefoodieguild.blog/2014/05/04/original-pancake-house-boise/https://boisefoodieguild.blog/wp-content/uploads/2014/05/04may2014_1_original-pancake-house_mushroom-omelet.jpg04May2014_1_Original-Pancake-House_Mushroom-OmeletMushroom Omelet with Mushroom/Sherry Sauce Home Fries2014-05-04T17:46:25+00:00monthlyhttps://boisefoodieguild.blog/2014/04/29/omelet-for-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2014/04/29april2014_1_captains-shack-breakfast_veggie-omelet_rye-bread1.jpg29April2014_1_Captains-Shack-Breakfast_Veggie-Omelet_Rye-BreadAsparagus, Mushroom and San Marzano Tomato Omelet Acme Bake Shop Toasted Rye2014-04-29T16:39:57+00:00monthlyhttps://boisefoodieguild.blog/2014/04/28/what-is-the-tuscan-cooking-style/https://boisefoodieguild.blog/wp-content/uploads/2014/04/tuscan-village-photo.jpgTuscan village photo2014-04-28T20:44:07+00:00monthlyhttps://boisefoodieguild.blog/2014/04/27/awesome-beef-short-ribs/https://boisefoodieguild.blog/wp-content/uploads/2014/04/26april2014_1d_beef-short-ribs_homestead-ribs_plated.jpg26April2014_1d_Beef-Short-Ribs_Homestead-Ribs_PlatedThe plated Beef Short Ribs. We also had some Acme Bake Shop Sourdough and a 2009 Indian Creek Cabernet Sauvignon with the dinner. Fantastic wine!!https://boisefoodieguild.blog/wp-content/uploads/2014/04/26april2014_1b_beef-short-ribs_homestead-ribs_in-oven.jpg26April2014_1b_Beef-Short-Ribs_Homestead-Ribs_In-OvenMushrooms are added to the pot. 1 hour into the cooking process. This house smells so good!!https://boisefoodieguild.blog/wp-content/uploads/2014/04/26april2014_1b_beef-short-ribs_homestead-ribs_headed-for-oven.jpg26April2014_1b_Beef-Short-Ribs_Homestead-Ribs_Headed-For-OvenBeef short ribs added to the pot along with the herb bundle.https://boisefoodieguild.blog/wp-content/uploads/2014/04/26april2014_1a_beef-short-ribs_homestead-ribs_headed-for-oven.jpg26April2014_1a_Beef-Short-Ribs_Homestead-Ribs_Headed-For-OvenThe beef short ribs have been cut and are thawing and getting ready fr roasting.https://boisefoodieguild.blog/wp-content/uploads/2014/04/26april2014_1_beef-short-ribs_homestead-ribs-thawing.jpg26April2014_1_Beef-Short-Ribs_Homestead-Ribs-Thawing2014-04-27T19:29:32+00:00monthlyhttps://boisefoodieguild.blog/2014/04/27/twisted-eggs-benedict-slightly/https://boisefoodieguild.blog/wp-content/uploads/2014/04/26april2014_1_farmers-market_brioche-cinnamon-roll_acme.jpg26April2014_1_Farmers-Market_Brioche-Cinnamon-Roll_AcmeAnd if the Twisted Eggs Benedict are not enough for breakfast, help yourself to one of these awesome Acme Bake Shop Cinnamon Brioche Rolls. Forget all the calories today! These are also available, sometimes, at the Boise Saturday Market.https://boisefoodieguild.blog/wp-content/uploads/2014/04/27april2014_1a_captains-shack_benedict-acme-sourdough.jpg27April2014_1a_Captains-Shack_Benedict-Acme-SourdoughEggs Benedicthttps://boisefoodieguild.blog/wp-content/uploads/2014/04/26april2014_1b_owls_horned-owl-male_in-pine_super.jpg26April2014_1b_Owls_Horned-Owl-Male_In-Pine_Super"Wise Ole Owl"2014-04-27T17:54:50+00:00monthlyhttps://boisefoodieguild.blog/2014/04/23/an-afternoon-at-asiagos-and-powells/https://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1h_asiagos-powels_asiagos_asiago-chix.jpg23April2014_1h_Asiagos-Powels_Asiagos_Asiago-ChixCHICKEN ASIAGO gremolata chicken breast over fresh fettuccine in Asiago-garlic cream, finished with tomato-pesto sauce. served with the house or Caesar salad https://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1g_asiagos-powels_asiagos_smoky-salmon-and-fettuccini.jpg23April2014_1g_Asiagos-Powels_Asiagos_Smoky-Salmon-and-FettucciniSmoky Salmon with Fettuccini and Cream Saucehttps://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1f_asiagos-powels_asiagos_caesar-salad.jpg23April2014_1f_Asiagos-Powels_Asiagos_Caesar-SaladHerehttps://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1d_asiagos-powels_asiagos_wine_robin-mine.jpg23April2014_1d_Asiagos-Powels_Asiagos_Wine_Robin-Mine(L) 2012 Vesevo Beveventano Falhnghina Campania, Italy Althnuma Pinot Grigio DOC Val d'Adige, Italyhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1c_asiagos-powels_asiagos.jpg23April2014_1c_Asiagos-Powels_Asiagoshttps://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1b_asiagos-powels_gilato.jpg23April2014_1b_Asiagos-Powels_GilatoGelato - Italian Ice Creamhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1a_asiagos-powels_robin-gilato-powells.jpg23April2014_1a_Asiagos-Powels_Robin-Gilato-PowellsThen we were off to Powells in east Boise for some Gilato. Here Robin is enjoying some.https://boisefoodieguild.blog/wp-content/uploads/2014/04/23april2014_1_asiagos-powels_robin.jpg23April2014_1_Asiagos-Powels_RobinRobin at Asiago's2014-04-23T23:20:48+00:00monthlyhttps://boisefoodieguild.blog/2014/04/22/awesome-easter-lamb-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1i_captains-shack-easter_lamb-happy_dinner-plated.jpg20April2014_1i_Captains-Shack-Easter_Lamb-Happy_Dinner-PlatedHerehttps://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1a_captains-shack-easter_lamb-happy_rolled-tied.jpg20April2014_1a_Captains-Shack-Easter_Lamb-Happy_Rolled-TiedThe rolled lamb is "getting happy".https://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1_captains-shack-easter_lamb-happy_stuffed.jpg20April2014_1_Captains-Shack-Easter_Lamb-Happy_StuffedThe boned leg of lamb with the stuffing in place. To bone the lamb, see the link above.https://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1g_captains-shack-easter_lamb-happy_dinner-plated.jpg20April2014_1g_Captains-Shack-Easter_Lamb-Happy_Dinner-PlatedArugula, Spinach and Miner's Lettuce Stuffed Leg of Lamb Oven Roasted Rosemary Yukon Gold Potatoes Roasted Vegetable Medley Acme Bake Shop Sourdough Breadhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1f_captains-shack-easter_lamb-happy_roast-sliced_best.jpg20April2014_1f_Captains-Shack-Easter_Lamb-Happy_Roast-Sliced_BestArugula Stuffed Leg of Lambhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1d_captains-shack-easter_lamb-happy_roast-resting.jpg20April2014_1d_Captains-Shack-Easter_Lamb-Happy_Roast-RestingThe cooked lamb is resting to redistribute the juices.https://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1c_captains-shack-easter_lamb-happy_purple-sage-farms_salad.jpg20April2014_1c_Captains-Shack-Easter_Lamb-Happy_Purple-Sage-Farms_SaladGreen Salad with Miner's lettuce, slivered carrots and green onion Olave Coratina Olive Oil and Agrestum Balsamic Vinegar Dressinghttps://boisefoodieguild.blog/wp-content/uploads/2014/04/20april2014_1b_captains-shack-easter_lamb-happy_wines.jpg20April2014_1b_Captains-Shack-Easter_Lamb-Happy_Wines2011 Sawtooth Winery Estate Grown Pinot Gris ($43.00) 2003 Ridge Vineyards Lytton East Zinfandel ($165.00 - 54 barrels produced) 2014-04-23T01:05:41+00:00monthlyhttps://boisefoodieguild.blog/2014/04/19/scrumptious-dinner-at-fresh-off-the-hook/https://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1h_fresh-off-the-hook_seafood-platter.jpg18April2014_1h_Fresh-Off-the-Hook_Seafood-PlatterCaptain Alex’s Seafood Platter A medley of cod, salmon, halibut, mahi mahi, Jumbo shrimp, calamari and clams battered and deep fried to perfection. Served with chef’s choice sautéed vegetables and wild rice 18.99https://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1g_fresh-off-the-hook_seafood-linguini.jpg18April2014_1g_Fresh-Off-the-Hook_Seafood-LinguiniSeafood Linguinihttps://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1f_fresh-off-the-hook_appetizer-green-beans.jpg18April2014_1f_Fresh-Off-the-Hook_Appetizer-Green-BeansGreen Beans Fried A great appetizer!https://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1e_fresh-off-the-hook_shrimp-tomato-bisque.jpg18April2014_1e_Fresh-Off-the-Hook_Shrimp-Tomato-BisqueShrimp Tomato Bisquehttps://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1e_fresh-off-the-hook_clam-chowder.jpg18April2014_1e_Fresh-Off-the-Hook_Clam-ChowderClam Chowder There's actually clams in here!https://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1d_fresh-off-the-hook_sauv-blanc_chardonnay.jpg18April2014_1d_Fresh-Off-the-Hook_Sauv-Blanc_ChardonnaySauvignon Blanc (Chile) on the left and a Kendal Jackson Chardonnay on the right. Look at the color difference.https://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1c_fresh-off-the-hook_fishing-boat-2.jpg18April2014_1c_Fresh-Off-the-Hook_Fishing-Boat-2Sailing rig. These are ship models that are placed around the restaurant.https://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1b_fresh-off-the-hook_fishing-boat.jpg18April2014_1b_Fresh-Off-the-Hook_Fishing-BoatFishing boathttps://boisefoodieguild.blog/wp-content/uploads/2014/04/18aprikl2014_1_fresh-off-the-hook_menu-cover.jpg18Aprikl2014_1_Fresh-Off-the-Hook_Menu-Cover2014-04-19T14:37:49+00:00monthlyhttps://boisefoodieguild.blog/2014/04/18/how-to-bone-a-leg-of-lamb/https://boisefoodieguild.blog/wp-content/uploads/2014/04/18april2014_1_stuffed-leg-of-lamb_photo.jpg18April2014_1_Stuffed-Leg-of-Lamb_Photo2014-04-18T20:03:41+00:00monthlyhttps://boisefoodieguild.blog/2014/04/17/guide-to-cooking-lamb/https://boisefoodieguild.blog/wp-content/uploads/2014/04/alambboard_roasting_lamb_guide.jpgALambBoard_Roasting_Lamb_GuideGuide to Roasting Lamb from the American Lamb Board2014-04-17T14:48:11+00:00monthlyhttps://boisefoodieguild.blog/2014/04/16/garden-surprise/https://boisefoodieguild.blog/wp-content/uploads/2014/04/16april2014_1_captains-shack_miners-lettuce-in-alley.jpg16April2014_1_Captains-Shack_Miners-Lettuce-In-Alley2014-04-16T17:31:43+00:00monthlyhttps://boisefoodieguild.blog/2014/04/14/easy-easter-egg-colors/https://boisefoodieguild.blog/wp-content/uploads/2014/04/14april2014_1_captains-shack_natural-easter-egg-colors.jpg14April2014_1_Captains-Shack_Natural-Easter-Egg-Colors2014-04-14T18:02:12+00:00monthlyhttps://boisefoodieguild.blog/2014/04/13/ridge-winery-lamb-meatloaf/https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1c_captains-shack_lamb-meatloaf_vanilla-ice-cream_apricot-puree.jpg12April2014_1c_Captains-Shack_Lamb-Meatloaf_Vanilla-Ice-Cream_Apricot-PureeVanilla Ice Cream with Apricot Puréehttps://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1b_captains-shack_lamb-meatloaf_lamb-meatloaf_out-from-oven.jpg12April2014_1b_Captains-Shack_Lamb-Meatloaf_Lamb-Meatloaf_Out-From-Ovenhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1a_captains-shack_lamb-meatloaf_lamb-meatloaf_plated.jpg12April2014_1a_Captains-Shack_Lamb-Meatloaf_Lamb-Meatloaf_PlatedRidge Winery Lamb Meatloaf Baked Idaho Potato with Creme Fresh and Chives Fresh Green Salad with Tomatoeshttps://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1_captains-shack_lamb-meatloaf_shrimp-asparagus-omelet.jpg12April2014_1_Captains-Shack_Lamb-Meatloaf_Shrimp-Asparagus-Omelet2014-04-13T17:18:56+00:00monthlyhttps://boisefoodieguild.blog/2014/04/12/a-great-2nd-week-at-the-boise-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2014/04/farmers-market-chicken.jpgFarmers-Market-Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1h_boise-farmers-market_products_chard_opener.jpg12April2014_1h_Boise-Farmers-Market_Products_Chard_OpenerVolcanic Farms. Here we have some Chard. They also have other green vegetables.https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1g_boise-farmers-market_products_lettuce_varieties-herbs_purple-sage-farms.jpg12April2014_1g_Boise-Farmers-Market_Products_Lettuce_Varieties-Herbs_Purple-Sage-FarmsPurple Sage Farms. Great almost year round produce. Lettuces, herbs, fermented products, cabbages in the fall and other wonderful products. They have an extensive greenhouse setup that you can tour if you call ahead. https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1f_boise-farmers-market_products_carrots-parsnips-radish_rice-family-farms.jpg12April2014_1f_Boise-Farmers-Market_Products_Carrots-Parsnips-Radish_Rice-Family-FarmsRice Family Farms. Carrots, parsnips, radishes, lettuces and a variety of fresh produce.https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1e_boise-farmers-market_products_breads-croisants-desserts_gaston-bakery.jpg12April2014_1e_Boise-Farmers-Market_Products_Breads-Croisants-Desserts_Gaston-BakeryGaston's Bakery. Wonderful croissants - plain, almond, ham and cheese - and a variety of speciality breads. Say Hi to Mathiew for us.https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1d_boise-farmers-market_products_breads_acme-bake-shop.jpg12April2014_1d_Boise-Farmers-Market_Products_Breads_Acme-Bake-Shophttps://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1c_boise-farmers-market_products_honey_idaho-honey.jpg12April2014_1c_Boise-Farmers-Market_Products_Honey_Idaho-HoneyIdaho Honey. Great tasting honey and a wonderful Creamed Honey. They do sell online so check their link out in the sidebar!https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1b_boise-farmers-market_products_goat-cheese_rollingstone-chevre.jpg12April2014_1b_Boise-Farmers-Market_Products_Goat-Cheese_Rollingstone-ChevreRollingstone Chevre. If you like goat cheese, Robin does and I like some of it, then you will need to stop by and talk to Karen Evans about her cheese.https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1a_boise-farmers-market_products_garlic-asparagus_river-view-gardens.jpg12April2014_1a_Boise-Farmers-Market_Products_Garlic-Asparagus_River -View-GardensRiver View Gardens. Great fresh garlic, asparagus, spinach, lettuce and onions. They have awesome garlic selections in the fall. Several varieties - I think they have about 9 varieties last year. They also provide information sheets about the differences in the garlics.https://boisefoodieguild.blog/wp-content/uploads/2014/04/12april2014_1_boise-farmers-market_products_janie-burns-eggs.jpg12April2014_1_Boise-Farmers-Market_Products_Janie-Burns-Eggs2014-04-12T20:18:50+00:00monthlyhttps://boisefoodieguild.blog/2014/04/11/sweet-dessert/https://boisefoodieguild.blog/wp-content/uploads/2014/04/10april2014_1_captains-shack-dessert_apricots_pound-cake_ice-cream.jpg10April2014_1_Captains-Shack-Dessert_Apricots_Pound-Cake_Ice-CreamHood-Crest Apricots Pound Cake Vanilla Ice Cream2014-04-11T16:11:38+00:00monthlyhttps://boisefoodieguild.blog/2014/04/09/sweet-mustard-chicken-thighs/https://boisefoodieguild.blog/wp-content/uploads/2014/04/08april2014_1a_captains-shack_chix-mustard_pound-cake_strawberries_ice-cream.jpg08April2014_1a_Captains-Shack_Chix-Mustard_Pound-Cake_Strawberries_Ice-Cream<div align="center"> <strong>Pound Cake Fresh Strawberries Ice Cream</strong></div>https://boisefoodieguild.blog/wp-content/uploads/2014/04/08april2014_1_captains-shack_chix-mustard_chicken_beet-grens_beets.jpg08April2014_1_Captains-Shack_Chix-Mustard_Chicken_Beet-Grens_BeetsSweet Mustard Chicken Thighs Fresh Beet Greens with Bacon Fresh Sliced Beets with Balsamic 2008 Vale Wine Co Merlot2014-04-09T19:06:38+00:00monthlyhttps://boisefoodieguild.blog/2014/04/07/yummy-grilled-idaho-beef/https://boisefoodieguild.blog/wp-content/uploads/2014/04/06april2014_2_captains-shack_rib-eye-steak_grilled-potatoes_slaw_toasted-sourdough.jpg06April2014_2_Captains-Shack_Rib-Eye-Steak_Grilled-Potatoes_Slaw_Toasted-SourdoughHomestead Farms Beef Rib Steak Idaho Grilled Potato Wedges Slaw on Purple Sage Lettuce 2004 Bitner Vineyards Reserve Caberbet Sauvignon 2008 Indian Creek Cabernet Sauvignon2014-04-07T17:04:22+00:00monthlyhttps://boisefoodieguild.blog/2014/04/06/crab-poached-egg/https://boisefoodieguild.blog/wp-content/uploads/2014/04/06april2014_1_captains-shack_crab-poached-egg.jpg06April2014_1_Captains-Shack_Crab-Poached-EggPoached Egg and Crab Meat Pie Acme Bake Shop Toasted Sourdough Breadhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/04april2014_1a_captains-shack_crab-pie_cut-in-plate.jpg04April2014_1a_Captains-Shack_Crab-Pie_Cut-In-PlateCrab Meat Pie2014-04-06T17:19:54+00:00monthlyhttps://boisefoodieguild.blog/2014/04/05/the-boise-farmers-market-is-open/https://boisefoodieguild.blog/wp-content/uploads/2014/04/05april2014_1e_boise-farmers-market_market-breakfast.jpg05April2014_1e_Boise-Farmers-Market_Market-BreakfastAfter the market, one must have breakfast. Check this one out that I made for us! Gaston Bakery Croissant Purple Sage Farms Fresh Lettuce Meadowlark Farms Fresh Egg Boars Head Ham and Swiss Cheese (Not from the market!)https://boisefoodieguild.blog/wp-content/uploads/2014/04/idaho-honey_card.jpgIdaho-Honey_CardWrite their number down and give them a call. They will ship. Even to Florida. I asked!https://boisefoodieguild.blog/wp-content/uploads/2014/04/05april2014_1d_boise-farmers-market_gaston-bakery.jpg05April2014_1d_Boise-Farmers-Market_Gaston-BakeryGaston Bakeryhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/05april2014_1c_boise-farmers-market_purple-sage-booth.jpg05April2014_1c_Boise-Farmers-Market_Purple-Sage-BoothPurple Sage Farms. Awesome veggies.https://boisefoodieguild.blog/wp-content/uploads/2014/04/05april2014_1b_boise-farmers-market_overview.jpg05April2014_1b_Boise-Farmers-Market_OverviewMarket overview before it opened this morning. It is open every Saturday now from 9:00am - 1:00pm.https://boisefoodieguild.blog/wp-content/uploads/2014/04/05april2014_1a_boise-farmers-market_idaho-honey.jpg05April2014_1a_Boise-Farmers-Market_Idaho-HoneyIdaho Honeyhttps://boisefoodieguild.blog/wp-content/uploads/2014/04/05april2014_1_boise-farmers-market_booths.jpg05April2014_1_Boise-Farmers-Market_Booths2014-04-06T01:09:54+00:00monthlyhttps://boisefoodieguild.blog/2014/04/04/scallops-alfredo/https://boisefoodieguild.blog/wp-content/uploads/2014/04/03april2014_1_captains-shack_scallop-alfredo_plated.jpg03April2014_1_Captains-Shack_Scallop-Alfredo_PlatedScallop Alfredo Acme Bake Shop Toasted Sourdough 2012 Joseph Swan Vineyards Gewurztraminer2014-04-04T15:28:32+00:00monthlyhttps://boisefoodieguild.blog/2014/03/31/thank-you-chris-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/03/30mar2014_1c_chris-makes-dinner_robin-pineapple-cake.jpg30Mar2014_1c_Chris-Makes-Dinner_Robin-Pineapple-Cakehttps://boisefoodieguild.blog/wp-content/uploads/2014/03/30mar2014_1b_chris-makes-dinner_chicken-pasta_fresh-green-salad_homemade-rolls.jpg30Mar2014_1b_Chris-Makes-Dinner_Chicken-Pasta_Fresh-Green-Salad_Homemade-RollsChicken Pasta with Herbs Fresh Green Salad Fresh Homemade Rolls and a good Italian wine. https://boisefoodieguild.blog/wp-content/uploads/2014/03/30mar2014_1a_chris-makes-dinner_cricket.jpg30Mar2014_1a_Chris-Makes-Dinner_Crickethttps://boisefoodieguild.blog/wp-content/uploads/2014/03/30mar2014_1_chris-makes-dinner_chris-with-ray-cricket.jpg30Mar2014_1_Chris-Makes-Dinner_Chris-With-Ray-Cricket2014-03-31T17:11:41+00:00monthlyhttps://boisefoodieguild.blog/2014/03/29/yvonne-does-a-food-truck-round-up/https://boisefoodieguild.blog/wp-content/uploads/2014/03/28mar2014_1_first-foodtruck-rally_poster.jpg28Mar2014_1_First-FoodTruck-Rally_Posterhttps://boisefoodieguild.blog/wp-content/uploads/2014/03/28march2014_1b_yvonnes-rally_brown-shuga-truck.jpg28March2014_1b_Yvonnes-Rally_Brown-Shuga-TruckYvonnes Brown Shuga Soul Food Food Truckhttps://boisefoodieguild.blog/wp-content/uploads/2014/03/28march2014_1a_yvonnes-rally_gyro-truck.jpg28March2014_1a_Yvonnes-Rally_Gyro-TruckGyro Food Truckhttps://boisefoodieguild.blog/wp-content/uploads/2014/03/28march2014_1_yvonnes-rally_burgetruck.jpg28March2014_1_Yvonnes-Rally_BurgeTruckBurger Food Truck2014-03-30T00:20:04+00:00monthlyhttps://boisefoodieguild.blog/2014/03/28/sofrito-puerto-rican-mirepoix/https://boisefoodieguild.blog/wp-content/uploads/2014/03/sofritos-graphic_better.jpgSofritos-Graphic_Better(Photo: Hungryfoodlove)2014-03-28T18:18:25+00:00monthlyhttps://boisefoodieguild.blog/2014/03/24/meadowlark-farm-poached-egg-on-sesame-bagel/https://boisefoodieguild.blog/wp-content/uploads/2014/03/24mar2014_1_captains-shack_poached-egg-tomato-lox.jpg24Mar2014_1_Captains-Shack_Poached-Egg-Tomato-LoxPoached Meadowlark Farm Egg Lox Heirloom Yellow Tomato on a Sesame Bagel2014-03-24T17:15:37+00:00monthlyhttps://boisefoodieguild.blog/2014/03/23/bone-in-pork-chops-with-montmorency-sauce/https://boisefoodieguild.blog/wp-content/uploads/2014/03/23mar2014_1_captains-shack_porkchops-montmorency_plated.jpg23Mar2014_1_Captains-Shack_PorkChops-Montmorency_PlatedBraised Bone-In Pork Chops with Montmorency Sauce Mashed Squash with Nutmeg Acme Bake Shop Toasted Sourdough Bread2014-03-24T14:49:16+00:00monthlyhttps://boisefoodieguild.blog/2014/03/22/orchard-house-inspired-eggs-benedict/https://boisefoodieguild.blog/wp-content/uploads/2014/03/22mar2014_1_captains-shack_best-of-both-worlds_plated2_best.jpg22Mar2014_1_Captains-Shack_Best-of-Both-Worlds_Plated2_Best2014-03-22T17:10:00+00:00monthlyhttps://boisefoodieguild.blog/2014/03/21/baked-salmon-and-asparagus-with-hollandaise-sauce/https://boisefoodieguild.blog/wp-content/uploads/2014/03/21mar2014_1_captains-shack_salmon_asparagus-hollandaise.jpg21Mar2014_1_Captains-Shack_Salmon_Asparagus-Hollandaise2014-03-22T04:59:57+00:00monthlyhttps://boisefoodieguild.blog/2014/03/18/cloud-9-nano-brewery-boise/2014-03-20T15:11:21+00:00monthlyhttps://boisefoodieguild.blog/2014/03/19/felzien-farms-lamb-chops-dinner/https://boisefoodieguild.blog/wp-content/uploads/2014/03/19mar2014_1a_captains-shack_lamb-chops_plated.jpg19Mar2014_1a_Captains-Shack_Lamb-Chops_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2014/03/19mar2014_1_captains-shack_lamb-chops_getting-happy.jpg19Mar2014_1_Captains-Shack_Lamb-Chops_Getting-Happy4 med laqmb chops, 1/4 c Olive Oil, Salt and Pepper to rare, 1/2 c Italian Parsley chopped, 1 lg clove Garlic, minced, Zest of 1 Lemon. Mix altogether and mash the herbs. Pour over the chops and let marinate for 1 hour. Cook in a 350 degree oven for 20 minutes.2014-03-20T01:31:58+00:00monthlyhttps://boisefoodieguild.blog/2014/03/17/breakfast-poblano/https://boisefoodieguild.blog/wp-content/uploads/2014/03/17mar2014_1_captains-shack_breakfast-poblano-stuffed-with-eggs.jpg17Mar2014_1_Captains-Shack_Breakfast-Poblano-Stuffed-With-EggsPoblano cut in half and seeds and ribs removed. Beat eggs. Spoon into chillies. Sprinkle with cheese and lightly dust with turmeric. Bake at 425 for 10 minutes or until the eggs gel. Yum!2014-03-17T18:36:27+00:00monthlyhttps://boisefoodieguild.blog/2014/03/14/creole-slow-cooker-pork-chops/https://boisefoodieguild.blog/wp-content/uploads/2014/03/13mar2014_1b_captains-shack_cajun-pork-chops_plated.jpg13Mar2014_1b_Captains-Shack_Cajun-Pork-Chops_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2014/03/13mar2014_1a_captains-shack_cajun-pork-chops_in-crock-pot.jpg13Mar2014_1a_Captains-Shack_Cajun-Pork-Chops_In-Crock-PotCajun Pork in the crock pot.https://boisefoodieguild.blog/wp-content/uploads/2014/03/13mar2014_1_captains-shack_cajun-pork-chops_spice-rub.jpg13Mar2014_1_Captains-Shack_Cajun-Pork-Chops_Spice-RubBone-in pork chops getting happy with the Cajun Spice Blend that we make and which is also in the Recipe File above.2014-03-14T16:51:10+00:00monthlyhttps://boisefoodieguild.blog/2014/03/12/wine-and-cheese-an-oenophiles-dream/https://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1f_the-buzz_wine-and-cheese_berry-blintze.jpg11Mar2014_1f_The-Buzz_Wine-and-Cheese_Berry-BlintzeBerry Blintzes NV Baja Tanga Sparkling Wine 12.4% alc. I just don't think it went well with the blintzes. [14]https://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1e_the-buzz_wine-and-cheese_chix-cordon-blue.jpg11Mar2014_1e_The-Buzz_Wine-and-Cheese_Chix-Cordon-BlueChicken Cordon Blue Asparagus 2012 Wente Chardonnay 13.4% alc. good match for the "non-matchable" asparagus. [17]https://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1d_the-buzz_wine-and-cheese_cheese-soup.jpg11Mar2014_1d_The-Buzz_Wine-and-Cheese_Cheese-Souphttps://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1c_the-buzz_wine-and-cheese_spinach-pear-feta-salad.jpg11Mar2014_1c_The-Buzz_Wine-and-Cheese_Spinach-Pear-Feta-SaladSpi8nach, Pear and Feta Salad2012 Vistalba C 14% alc. Best wine of the night. pared extremely well with the salad. [20]https://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1b_the-buzz_wine-and-cheese_blk-and-bleu-slider.jpg11Mar2014_1b_The-Buzz_Wine-and-Cheese_Blk-and-Bleu-SliderBlack and Blue Slider and Parmesan Crisp 2011 Tomero Malbec 14% alc. not a bad rating, but not good either. [16]https://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1a_the-buzz_wine-and-cheese_cheese-assort-appetizer.jpg11Mar2014_1a_The-Buzz_Wine-and-Cheese_Cheese-Assort-AppetizerAssorted Cheeses for an Appetizer.https://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1_the-buzz_wine-and-cheese_peggy-tommy.jpg11Mar2014_1_The-Buzz_Wine-and-Cheese_Peggy-Tommy2014-03-12T22:46:48+00:00monthlyhttps://boisefoodieguild.blog/2014/03/11/rachel-sandwiches-for-lunch/https://boisefoodieguild.blog/wp-content/uploads/2014/03/11mar2014_1_captains-shack_rachel-sandwich_plated.jpg11Mar2014_1_Captains-Shack_Rachel-Sandwich_PlatedRachel Sandwich2014-03-11T19:11:54+00:00monthlyhttps://boisefoodieguild.blog/2014/03/10/celebrate-national-blueberry-pop-over-day/https://boisefoodieguild.blog/wp-content/uploads/2014/03/09mar2014_2b_captains-shack_blueberry-popovers_plated-no-sugar_best.jpg09Mar2014_2b_Captains-Shack_Blueberry-PopOvers_Plated-No-Sugar_BestBlueberry Pop-Overshttps://boisefoodieguild.blog/wp-content/uploads/2014/03/09mar2014_2a_captains-shack_blueberry-popovers_plated-sugared.jpg09Mar2014_2a_Captains-Shack_Blueberry-PopOvers_Plated-SugaredHere they are with confectioners' sugar on them.https://boisefoodieguild.blog/wp-content/uploads/2014/03/09mar2014_2_captains-shack_blueberry-popovers_out-of-oven.jpg09Mar2014_2_Captains-Shack_Blueberry-PopOvers_Out-of-Oven2014-03-10T19:00:43+00:00monthlyhttps://boisefoodieguild.blog/2014/03/10/fresh-made-chicken-pot-pies/https://boisefoodieguild.blog/wp-content/uploads/2014/03/09mar2014_1c_captains-shack_chix-pot-pie_round-cut_good.jpg09Mar2014_1c_Captains-Shack_Chix-Pot-Pie_Round-Cut_GoodRobin's Chicken Pot Piehttps://boisefoodieguild.blog/wp-content/uploads/2014/03/09mar2014_1b_captains-shack_chix-pot-pie_rectangle-cut_good.jpg09Mar2014_1b_Captains-Shack_Chix-Pot-Pie_Rectangle-Cut_GoodChicken Pot Pie in a rectangular dish. Works any way you want to make them. Delicious!https://boisefoodieguild.blog/wp-content/uploads/2014/03/09mar2014_1_captains-shack_chix-pot-pie_oven.jpg09Mar2014_1_Captains-Shack_Chix-Pot-Pie_Oven2014-03-10T17:39:49+00:00monthlyhttps://boisefoodieguild.blog/2014/03/09/guess-whos-coming-to-our-neighborhood/https://boisefoodieguild.blog/wp-content/uploads/2014/03/09mar2014_1_carls-jr_17th-and-state.jpg09Mar2014_1_Carls-Jr_17th-and-State2014-03-09T17:16:52+00:00monthlyhttps://boisefoodieguild.blog/2014/02/28/trader-joes-boise-finally-open/https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1g_trader-joes-opens_some-wine.jpg28Feb2014_1g_Trader-Joes-Opens_Some-WineAnd of course, there is always a good wine selection.https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1g_trader-joes-opens_more-wine.jpg28Feb2014_1g_Trader-Joes-Opens_More-WineThis is just one of the worldwide wine types available. All of the wines have a good price on them.https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1f_trader-joes-opens_non-gmo-produce.jpg28Feb2014_1f_Trader-Joes-Opens_Non-GMO-ProduceI checked many of the produce items and most were 3000, 4000 and 9000 PLU series. That;'s good .... No 8000 series that I saw.https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1e_trader-joes-opens_lemon-curd.jpg28Feb2014_1e_Trader-Joes-Opens_Lemon-CurdInside the store. Just one of many products. I like Lemon Curd. So does Robin.https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1d_trader-joes-opens_mayor-dave-beiter.jpg28Feb2014_1d_Trader-Joes-Opens_Mayor-Dave-BeiterBoise's Mayor Dave Bieter opens the store. Thank-You Mr Mayor for taking time from your busy schedule and attending.https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1c_trader-joes-opens_sunrise-at-trader-joes_reflections.jpg28Feb2014_1c_Trader-Joes-Opens_Sunrise-At-Trader-Joes_ReflectionsThe rising sun brings activity to the store.https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1b_trader-joes-opens_some-people_sunrise.jpg28Feb2014_1b_Trader-Joes-Opens_Some-People_SunriseAs the morning awakened, the group became a small crowd.https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1b_trader-joes-opens_some-more_people_sunrise.jpg28Feb2014_1b_Trader-Joes-Opens_Some-More_People_Sunrisehttps://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1a_trader-joes-opens_fron-t-door_630am.jpg28Feb2014_1a_Trader-Joes-Opens_Fron t-Door_630amThe 6:30am group. Not yet a crowd but still very congenial. https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_1_trader-joes-opens_store-window_opener.jpg28Feb2014_1_Trader-Joes-Opens_Store-Window_Opener2014-03-05T19:47:45+00:00monthlyhttps://boisefoodieguild.blog/2014/02/28/lox-and-scrambled-eggs-for-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2014/02/28feb2014_2_robins-lox_scramble-sourdough.jpg28Feb2014_2_Robins-Lox_Scramble-SourdoughRobin's Icebox Lox Scrambled Eggs Acme Bake Shop Toasted Sourdough2014-02-28T19:05:34+00:00monthlyhttps://boisefoodieguild.blog/2014/02/20/le-cafe-de-paris-is-closing/https://boisefoodieguild.blog/wp-content/uploads/2012/09/lecafedeparislogo.jpgLeCafeDeParisLogo2014-02-20T17:28:46+00:00monthlyhttps://boisefoodieguild.blog/2014/02/19/robins-baked-chicken-roll-ups/https://boisefoodieguild.blog/wp-content/uploads/2014/02/19feb2014_1b_captains-shack_chix-rollups_plated_closeup_better.jpg19Feb2014_1b_Captains-Shack_Chix-RollUps_Plated_Closeup_BetterSteam some broccoli with leek and serve this with the roll ups. Really a yummy dinner. I liked it! I want to try this with some crab sometime and use a lobster bisque as the soup.https://boisefoodieguild.blog/wp-content/uploads/2014/02/19feb2014_1a_captains-shack_chix-rollups_finsih-cooking_closeup.jpg19Feb2014_1a_Captains-Shack_Chix-RollUps_Finsih-Cooking_CloseupBake at 350 degrees F for about 540 minutes or until they turn brown.https://boisefoodieguild.blog/wp-content/uploads/2014/02/19feb2014_1_captains-shack_chix-rollups_prep2.jpg19Feb2014_1_Captains-Shack_Chix-RollUps_Prep2https://boisefoodieguild.blog/wp-content/uploads/2014/02/19feb2014_1_captains-shack_chix-rollups_prep1.jpg19Feb2014_1_Captains-Shack_Chix-RollUps_Prep1https://boisefoodieguild.blog/wp-content/uploads/2014/02/main-sushi-joy_ebi-tempura.jpgMain-Sushi-Joy_Ebi-TempuraEpi Tempura 2014-02-20T01:45:02+00:00monthlyhttps://boisefoodieguild.blog/2014/02/14/valentines-day-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2014/02/14feb2014_1_valentines-day-breakfast_red-velvet-pancakes.jpg14Feb2014_1_Valentines-Day-Breakfast_Red-Velvet-Pancakeshttps://boisefoodieguild.blog/wp-content/uploads/2014/02/filet-mignon-glazed.jpgFilet-Mignon-Glazed2014-02-14T17:56:31+00:00monthlyhttps://boisefoodieguild.blog/2014/02/12/valentines-wine-dinner-at-the-buzz-2/https://boisefoodieguild.blog/wp-content/uploads/2014/02/11feb2014_1f_the-buzz-valentines_two-angels_pitite-syrah.jpg11Feb2014_1f_The-Buzz-Valentines_Two-Angels_Pitite-Syrahhttps://boisefoodieguild.blog/wp-content/uploads/2014/02/11feb2014_1e_the-buzz-valentines_brownie-tiramisu.jpg11Feb2014_1e_The-Buzz-Valentines_Brownie-Tiramisuhttps://boisefoodieguild.blog/wp-content/uploads/2014/02/11feb2014_1c_the-buzz-valentines_pear-spinach-salad.jpg11Feb2014_1c_The-Buzz-Valentines_Pear-Spinach-SaladPear and Spinach Salad truly a great salad that went extremely well with the wine. 2011 Jack Cabernet Sauvignon 13.8% alc. This wine went superbly with the salad! great body and finish. [19] $18.00https://boisefoodieguild.blog/wp-content/uploads/2014/02/11feb2014_1b_the-buzz-valentines_tomato-choc-soup.jpg11Feb2014_1b_The-Buzz-Valentines_Tomato-Choc-SoupTomato and Chocolate Soup such a good soup! 2012 Heritage Cot5e du Rhone 14% alc. not my favorite. [15] $14.00https://boisefoodieguild.blog/wp-content/uploads/2014/02/11feb2014_1a_the-buzz-valentines_capanata-crostini.jpg11Feb2014_1a_The-Buzz-Valentines_Capanata-CrostiniCaponata Crostini reall a good appetizer. Too bad the wine was not up to the spiciness. 2012 Heritage Cote du Rhone 14% alc. definitely not the best wine of the evening. not enough body and finish to go with the appetizer [15] $14.00https://boisefoodieguild.blog/wp-content/uploads/2014/02/11feb2014_1_the-buzz-valentines_assorted-choc.jpg11Feb2014_1_The-Buzz-Valentines_Assorted-ChocAssorted Chocolates2014-02-12T18:41:02+00:00monthlyhttps://boisefoodieguild.blog/2014/02/07/february-at-the-buzz-2/2014-02-07T16:44:46+00:00monthlyhttps://boisefoodieguild.blog/2014/02/06/the-avocado/https://boisefoodieguild.blog/wp-content/uploads/2014/02/chayote-squash.jpgChayote-Squashhttps://boisefoodieguild.blog/wp-content/uploads/2014/02/avocado-tree.jpgAvocado-Tree2014-02-06T19:24:48+00:00monthlyhttps://boisefoodieguild.blog/2014/02/05/rib-eye-steaks-and-sandis-ranch-salad-dressing/https://boisefoodieguild.blog/wp-content/uploads/2014/02/04feb2014_3a_captains-shack_ribeye-sandis_ranch_dressing-rib-eye_broccoli-sourdough.jpg04Feb2014_3a_Captains-Shack_Ribeye-Sandis_Ranch_Dressing-Rib-Eye_Broccoli-Sourdoughhttps://boisefoodieguild.blog/wp-content/uploads/2014/02/04feb2014_3_captains-shack_ribeye-sandis_ranch_dressing-salad_best.jpg04Feb2014_3_Captains-Shack_Ribeye-Sandis_Ranch_Dressing-Salad_BestGreen Salad with Sandi's Ranch Dressing2014-02-06T16:27:44+00:00monthlyhttps://boisefoodieguild.blog/2014/02/04/a-panini-lunch/https://boisefoodieguild.blog/wp-content/uploads/2014/02/04feb2014_2_captains-shack_lunch-ham-n-cheese-panini_chips-pickle.jpg04Feb2014_2_Captains-Shack_Lunch-Ham-'N-Cheese-Panini_Chips-PickleHam and Cheese Panini on Acme Bake Shop Fresh Rye Chips Pickle2014-02-04T21:13:36+00:00monthlyhttps://boisefoodieguild.blog/2014/02/04/breakfast-of-fruit-waffles/https://boisefoodieguild.blog/wp-content/uploads/2014/02/04feb2014_1_captains-shack_fruit-waffles_bacon-eggs.jpg04Feb2014_1_Captains-Shack_Fruit-Waffles_Bacon-EggsI had the fruit, waffles with Mrs Butterworth's and unsalted butter, fried eggs and bacon.2014-02-04T17:18:52+00:00monthlyhttps://boisefoodieguild.blog/2014/02/03/trader-joes-pork-belly-taco/https://boisefoodieguild.blog/wp-content/uploads/2014/02/trader-joes-pork-belly-taco.jpgTrader-Joes-Pork-Belly-Taco2014-02-03T18:39:08+00:00monthlyhttps://boisefoodieguild.blog/2014/02/02/housemade-eggs-benedict/https://boisefoodieguild.blog/wp-content/uploads/2014/02/02feb2014_captains-shack_eggs-bennedict_plated.jpg02Feb2014_Captains-Shack_Eggs-Bennedict_Plated2014-02-02T17:04:24+00:00monthlyhttps://boisefoodieguild.blog/2014/01/31/2014-florida-trip-one-must-eat/https://boisefoodieguild.blog/wp-content/uploads/2014/02/2014_florida_6a_florida-food_cheflarry_front-entry.jpg2014_Florida_6a_Florida-Food_ChefLarry_Front-EntryFront entrance to Chef Larry's Cafe, Titusville, Florida.https://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6_florida-food_sliders-inside.jpg2014_Florida_6_Florida-Food_Sliders-InsideIn side Slidershttps://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6_florida-food_seafood-manicotti.jpg2014_Florida_6_Florida-Food_Seafood-ManicottiSeafood Manicotti. Super good!https://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6g_florida-food_taste-of-berlin_stuffed-cabbage.jpg2014_Florida_6g_Florida-Food_Taste-Of-Berlin_Stuffed-CabbageStuffed Cabbage Rollshttps://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6g_florida-food_taste-of-berlin_sourbratten.jpg2014_Florida_6g_Florida-Food_Taste-Of-Berlin_SourbrattenSourbratenhttps://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6g_florida-food_taste-of-berlin_sign.jpg2014_Florida_6g_Florida-Food_Taste-Of-Berlin_Signhttps://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6g_florida-food_taste-of-berlin_schweinbraten.jpg2014_Florida_6g_Florida-Food_Taste-Of-Berlin_SchweinbratenSchweinbrattenhttps://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6g_florida-food_taste-of-berlin_pork-shank.jpg2014_Florida_6g_Florida-Food_Taste-Of-Berlin_Pork-Shankhttps://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6g_florida-food_taste-of-berlin_n-german-potato-salad.jpg2014_Florida_6g_Florida-Food_Taste-Of-Berlin_N-German-Potato-SaladNorthern German Potato Salad. Yum-O!https://boisefoodieguild.blog/wp-content/uploads/2014/01/2014_florida_6g_florida-food_taste-of-berlin_inside.jpg2014_Florida_6g_Florida-Food_Taste-Of-Berlin_InsideThe interior. Small and cozy and very clean.2014-02-01T18:15:00+00:00monthlyhttps://boisefoodieguild.blog/2014/01/11/blog-poll/2014-01-11T18:15:46+00:00monthlyhttps://boisefoodieguild.blog/2014/01/10/two-awesome-meals-yesterday/https://boisefoodieguild.blog/wp-content/uploads/2014/01/09jan2014_1a_captains-shack_scrambled-eggs_idaho-trout_with_housemade-hollandaise3.jpg09Jan2014_1a_Captains-Shack_Scrambled-Eggs_Idaho-Trout_with_Housemade-Hollandaise3Scrambled Eggs Idaho Trout Housemade Hollandaise Saucehttps://boisefoodieguild.blog/wp-content/uploads/2014/01/09jan2014_1_captains-shack_lamb-chops_fresh-carrots_brussels-sprouts.jpg09Jan2014_1_Captains-Shack_Lamb-Chops_Fresh-Carrots_Brussels-Sprouts2014-01-10T23:47:16+00:00monthlyhttps://boisefoodieguild.blog/2014/01/10/january-at-the-buzz-2/2014-01-10T18:22:46+00:00monthlyhttps://boisefoodieguild.blog/2014/01/03/statehouse-oyster-chowder-on-a-cold-day/https://boisefoodieguild.blog/wp-content/uploads/2014/01/03jan2014_1_captains-shack_oyster-chowder_plated.jpg03Jan2014_1_Captains-Shack_Oyster-Chowder_Plated2014-01-04T00:55:18+00:00monthlyhttps://boisefoodieguild.blog/2013/12/31/2013-boise-foodie-blog-in-review/2013-12-31T16:08:08+00:00monthlyhttps://boisefoodieguild.blog/2013/12/28/boise-foodie-meet-up-bodovino-wine-bar/https://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1g_foodie-meetup-bonovino_charcuterie-plate.jpg28Dec2013_1g_Foodie-MeetUp-Bonovino_Charcuterie-PlateCharcuterie Platehttps://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1f_foodie-meetup-bonovino_cheese-board-full.jpg28Dec2013_1f_Foodie-MeetUp-Bonovino_Cheese-Board-FullFrench Cheese Selectionhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1e_foodie-meetup-bonovino_northend-pizza.jpg28Dec2013_1e_Foodie-MeetUp-Bonovino_Northend-PizzaNorthend Pizzahttps://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1d_foodie-meetup-bonovino_cheese-on-baguette.jpg28Dec2013_1d_Foodie-MeetUp-Bonovino_Cheese-On-Baguette"Baguette and Cheese"https://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1c_foodie-meetup-bonovino_pub-area.jpg28Dec2013_1c_Foodie-MeetUp-Bonovino_Pub-AreaWine Bar overview.https://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1b_foodie-meetup-bonovino_wine-dispenser.jpg28Dec2013_1b_Foodie-MeetUp-Bonovino_Wine-DispenserSome of the 144 available wines. A unique idea for dispensing the wine.https://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1a_foodie-meetup-bonovino_still-life-good.jpg28Dec2013_1a_Foodie-MeetUp-Bonovino_Still-Life-Goodhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/28dec2013_1_foodie-meetup-bonovino_card-front.jpg28Dec2013_1_Foodie-MeetUp-Bonovino_Card-Front2013-12-28T21:37:25+00:00monthlyhttps://boisefoodieguild.blog/2013/12/26/the-rib-eye-christmas-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_3b_christmas_rib-eye-people_ornament-by-sophia.jpg25Dec2013_3b_Christmas_Rib-Eye-People_Ornament-By-Sophiahttps://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_3a_christmas_rib-eye-people_sophia-chris.jpg25Dec2013_3a_Christmas_Rib-Eye-People_Sophia-ChrisSophia and Chrishttps://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_3a_christmas_rib-eye-people_margaret-robin.jpg25Dec2013_3a_Christmas_Rib-Eye-People_Margaret-RobinMargaret and Robin. It looks like everyone liked what they were eating. I did!https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_3_christmas_rib-eye-people_marnie-mac.jpg25Dec2013_3_Christmas_Rib-Eye-People_Marnie-MacMarnie and Mac enjoy the dinner.https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_2g_christmas_rib-eye_dried-corn_twice-baked-potatoes.jpg25Dec2013_2g_Christmas_Rib-Eye_Dried-Corn_Twice-Baked-PotatoesDried Corn and Twice Baked Potatoes. Marnie did a great job on the variation to the potatoes.https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_2f_christmas_rib-eye_robin-makes-marshmallow.jpg25Dec2013_2f_Christmas_Rib-Eye_Robin-Makes-MarshmallowRobin's first time at making marshmallow. These were terrific!!https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_2f_christmas_rib-eye_robin-linder-torte_walnut-raspberry.jpg25Dec2013_2f_Christmas_Rib-Eye_Robin-Linder-Torte_Walnut-RaspberryRobin made the Linder Walnut Raspberry Torte. Another yummy!https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_2f_christmas_rib-eye_marnie-pear-almond-torte.jpg25Dec2013_2f_Christmas_Rib-Eye_Marnie-Pear-Almond-TorteMarnie made this great Pear and Almond Tarte. Beautiful colors.https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_2e_christmas_rib-eye_plated_dried-corn_twice-baked-potato.jpg25Dec2013_2e_Christmas_Rib-Eye_Plated_Dried-Corn_Twice-Baked PotatoRib-Eye Roast Twice Baked Potato (Marnie) Dried Cornhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_2d_christmas_rib-eye_sliced-on-platter.jpg25Dec2013_2d_Christmas_Rib-Eye_Sliced-On-PlatterReady to be served.2013-12-26T22:54:51+00:00monthlyhttps://boisefoodieguild.blog/2013/12/26/unique-not-new-recipe-holders/https://boisefoodieguild.blog/wp-content/uploads/2013/12/26dec2013_1_captains-shack_recipe-holders.jpg26Dec2013_1_Captains-Shack_Recipe-Holders2013-12-26T21:02:56+00:00monthlyhttps://boisefoodieguild.blog/2013/12/25/christmas-2013-dinner-prep/https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_1b_christmas_rib-eye-roast-prep_rub.jpg25Dec2013_1b_Christmas_Rib-Eye-Roast-Prep_RubRib-Eye Roast with thee rub on it and getting happy!https://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_1a_christmas_rib-eye-roast-prep.jpg25Dec2013_1a_Christmas_Rib-Eye-Roast-Prephttps://boisefoodieguild.blog/wp-content/uploads/2013/12/25dec2013_1_christmas_5-dinner-wines.jpg25Dec2013_1_Christmas_5-Dinner-WinesAnd of course, there is always a well chosen wine for dinner, too. Here are some from our cellar. Cheers!!2013-12-25T18:59:32+00:00monthlyhttps://boisefoodieguild.blog/2013/12/23/boise-foodies-party-on/https://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1b_boise-foodie-meetup-party_tina-tree-robin.jpg20Dec2013_1b_Boise-Foodie-Meetup-Party_Tina-Tree-Robinhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1b_boise-foodie-meetup-party_lance-bernadette-copy.jpg20Dec2013_1b_Boise-Foodie-Meetup-Party_Lance-Bernadette - CopyLance, The Elevated On, and Bernadettehttps://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1b_boise-foodie-meetup-party_krista_and_louies-pizza-maker-copy.jpg20Dec2013_1b_Boise-Foodie-Meetup-Party_Krista_and_Louies-Pizza-Maker - CopyKrista and "Louie's Pizza Maker"https://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1b_boise-foodie-meetup-party_kat-rick-tina-copy.jpg20Dec2013_1b_Boise-Foodie-Meetup-Party_Kat-Rick-Tina - CopyKat, Rick and Tina are chatting on the couch.https://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1b_boise-foodie-meetup-party_cathy-copy.jpg20Dec2013_1b_Boise-Foodie-Meetup-Party_Cathy - Copyhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1a_boise-foodie-meetup-party_russian-salad-copy.jpg20Dec2013_1a_Boise-Foodie-Meetup-Party_Russian-Salad - CopyLayered Russian Salad that Robin brought. I will have the recipe posted in the Recipe File above later today.https://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1a_boise-foodie-meetup-party_more-food-copy.jpg20Dec2013_1a_Boise-Foodie-Meetup-Party_More-Food - CopyCurry, Thai food, different types of rice, chicken, pasta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, "Atta boy!!"https://boisefoodieguild.blog/wp-content/uploads/2013/12/20dec2013_1a_boise-foodie-meetup-party_meat-balls-copy.jpg20Dec2013_1a_Boise-Foodie-Meetup-Party_Meat-Balls - CopyTurkey Meatballs. Here is the recipe: 2013-12-23T20:07:20+00:00monthlyhttps://boisefoodieguild.blog/2013/12/23/5-hour-roasted-goose/https://boisefoodieguild.blog/wp-content/uploads/2013/12/22dec2013_1b_captains-shack-5hour-goose_idaho-polenta_cranberry_roasted-goose_layered-russian-salad.jpg22Dec2013_1b_Captains-Shack-5Hour-Goose_Idaho-Polenta_Cranberry_Roasted-Goose_Layered-Russian-SaladIdaho Florini Polenta Housemade Cranberry Sauce 5 Hour Roasted Goose Layered Russian Salad (the recipe will be posted above) 2002 Ridge California Dynamite Hill Petite Sirahhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/22dec2013_1a_captains-shack-5hour-goose_resting-on-platter.jpg22Dec2013_1a_Captains-Shack-5Hour-Goose_Resting-On-PlatterRoasting is complete and the goose is now resting.https://boisefoodieguild.blog/wp-content/uploads/2013/12/22dec2013_1_captains-shack-5hour-goose_just-out-of-oven.jpg22Dec2013_1_Captains-Shack-5Hour-Goose_Just-Out-Of-Oven2013-12-23T19:20:05+00:00monthlyhttps://boisefoodieguild.blog/2013/12/21/last-day-for-2013-for-the-boise-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2013/12/26oct2013_1_new-boise-farmers-market_veggies.jpg26Oct2013_1_New-Boise-Farmers-Market_Veggieshttps://boisefoodieguild.blog/wp-content/uploads/2013/12/21dec2013_1b_last-farmer4s-market_3in-snowfall_house.jpg21Dec2013_1b_Last-Farmer4s-Market_3in-Snowfall_HouseBoise snowfall this morning.https://boisefoodieguild.blog/wp-content/uploads/2013/12/21dec2013_1a_last-farmer4s-market_3in-snowfall_bw-good.jpg21Dec2013_1a_Last-Farmer4s-Market_3in-Snowfall_B&W-Good2013-12-21T20:52:39+00:00monthlyhttps://boisefoodieguild.blog/2013/12/19/boise-farmers-market-last-day/https://boisefoodieguild.blog/wp-content/uploads/2013/12/new-boise-farmers-market-flyer_dec-2013.jpgNew-Boise-Farmers-Market-Flyer_Dec-20132013-12-20T03:57:24+00:00monthlyhttps://boisefoodieguild.blog/2013/12/19/boise-wine-meet-up-groups-party-hearty/https://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_2b_wine-meetuup-tastings_sofh-tasting-wines.jpg19Dec2013_2b_Wine-Meetu=Up-Tastings_SofH-Tasting-WinesTasting wine menu.https://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_2a_wine-meetuup-tastings_crab-cake_pizza.jpg19Dec2013_2a_Wine-Meetu=Up-Tastings_Crab-Cake_Pizzahttps://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_2_wine-meetuup-tastings_trey-busch.jpg19Dec2013_2_Wine-Meetu=Up-Tastings_Trey-Buschhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_1h_wine-meetuup-13th-st-pubandgrill_bwc.jpg19Dec2013_1h_Wine-Meetu=Up-13th-St-PubAndGrill_BWCJoe, Cindi and Jan are enjoying the company and the party.https://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_1f_wine-meetuup-13th-st-pubandgrill_robin-blt.jpg19Dec2013_1f_Wine-Meetu=Up-13th-St-PubAndGrill_Robin-BLThttps://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_1e_wine-meetuup-13th-st-pubandgrill_soh-tempranillo-de-mancha.jpg19Dec2013_1e_Wine-Meetu=Up-13th-St-PubAndGrill_SoH-Tempranillo-de-ManchaSlight of Hand and a Tempranillo de Mancha on the right.https://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_1d_wine-meetuup-13th-st-pubandgrill_the-firepit.jpg19Dec2013_1d_Wine-Meetu=Up-13th-St-PubAndGrill_The-Firepithttps://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_1c_wine-meetuup-13th-st-pubandgrill_around-the-fire.jpg19Dec2013_1c_Wine-Meetu=Up-13th-St-PubAndGrill_Around-The-Firehttps://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_1b_wine-meetuup-13th-st-pubandgrill_robin-and-claire.jpg19Dec2013_1b_Wine-Meetu=Up-13th-St-PubAndGrill_Robin-And-Clairehttps://boisefoodieguild.blog/wp-content/uploads/2013/12/19dec2013_1a_wine-meetuup-13th-st-pubandgrill-dr-mock-daughter.jpg19Dec2013_1a_W@ine-Meetu=Up-13th-St-PubAndGrill-Dr-Mock-Daughter2013-12-19T22:56:12+00:00monthlyhttps://boisefoodieguild.blog/2013/12/16/boise-foodie-meet-up-group-meets/https://boisefoodieguild.blog/wp-content/uploads/2013/12/16dec2013_1a_boise-foodie-meetup_mt-everest-momo-cafe_lunch-specials-menu.jpg16Dec2013_1a_Boise-Foodie-Meetup_Mt-Everest-Momo-Cafe_Lunch-Specials-MenuLunch Specials Menuhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/16dec2013_1d_boise-foodie-meetup_mt-everest-momo-cafe_chix-curry_spinach_potato-cauli-mix.jpg16Dec2013_1d_Boise-Foodie-Meetup_Mt-Everest-Momo-Cafe_Chix-Curry_Spinach_Potato-Cauli-Mixhttps://boisefoodieguild.blog/wp-content/uploads/2013/12/16dec2013_1c_boise-foodie-meetup_mt-everest-momo-cafe_curry-soup.jpg16Dec2013_1c_Boise-Foodie-Meetup_Mt-Everest-Momo-Cafe_Curry-SoupCurry Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/12/16dec2013_1c_boise-foodie-meetup_mt-everest-momo-cafe_chix-momo_mint-sauce_curry-sauce.jpg16Dec2013_1c_Boise-Foodie-Meetup_Mt-Everest-Momo-Cafe_Chix-Momo_Mint-Sauce_Curry-Saucehttps://boisefoodieguild.blog/wp-content/uploads/2013/12/16dec2013_1a_boise-foodie-meetup_mt-everest-momo-cafe_menu-cover.jpg16Dec2013_1a_Boise-Foodie-Meetup_Mt-Everest-Momo-Cafe_Menu-CoverThe menu cover.https://boisefoodieguild.blog/wp-content/uploads/2013/12/16dec2013_1_boise-foodie-meetup_mt-everest-momo-cafe_sign.jpg16Dec2013_1_Boise-Foodie-Meetup_Mt-Everest-Momo-Cafe_Sign2013-12-17T23:39:49+00:00monthlyhttps://boisefoodieguild.blog/2013/12/15/old-folks-meals-at-the-home/https://boisefoodieguild.blog/wp-content/uploads/2013/12/15dec2013_1_captains-shack_eggs-florentine.jpg15Dec2013_1_Captains-Shack_Eggs-FlorentineEggs Florentine Bacon Acme Bake Shop Sourdough Toast wit5h Housemade Idaho Hucklenberry Jam Strawberry Fan2013-12-16T05:14:20+00:00monthlyhttps://boisefoodieguild.blog/2013/12/12/holiday-wines-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/12/10dec2013_1b_the-buzz_shepards-pie_wilted-spinach.jpg10Dec2013_1b_The-Buzz_Shepards-Pie_Wilted-SpinachShepard's Pie 2007 Snake River Tempranillo [17] 2009 LAN Rioja Crianza [19] https://boisefoodieguild.blog/wp-content/uploads/2013/12/10dec2013_1a_the-buzz_split-pea-ham-soup.jpg10Dec2013_1a_The-Buzz_Split-Pea-Ham-SoupSplit Pea and Ham Soup 2010 Vina Amalia Malbec [15] 2011 Purple Malbec [17]https://boisefoodieguild.blog/wp-content/uploads/2013/12/10dec2013_1_the-buzz_american-salad.jpg10Dec2013_1_The-Buzz_American-SaladAmerican Salad Willamette Valley Pinot Grigio Altanuta Pinot Grigio2013-12-12T23:56:00+00:00monthlyhttps://boisefoodieguild.blog/2013/11/30/new-boise-farmers-market-2/https://boisefoodieguild.blog/wp-content/uploads/2013/11/30nov2013_2a_farmers-market_acme-sourdough-ham-sandwich01.jpg30Nov2013_2a_Farmers-Market_Acme-Sourdough-Ham-Sandwich01Great Ham and Cheese on an Acme Bake Shop Ciabatta Roll.https://boisefoodieguild.blog/wp-content/uploads/2013/11/30nov2013_2_new-boise-farmers-market_free-parking-reindeer.jpg30Nov2013_2_New-Boise-Farmers-Market_Free-Parking-ReindeerLooking for a parking space. Yup! Downtown Boise. No telling what you will see.https://boisefoodieguild.blog/wp-content/uploads/2013/11/30nov2013_1b_new-boise-farmers-market_fb-image.jpg30Nov2013_1b_New-Boise-Farmers-Market_FB-Imagehttps://boisefoodieguild.blog/wp-content/uploads/2013/11/30nov2013_1a_new-boise-farmers-market_coffee-vendor.jpg30Nov2013_1a_New-Boise-Farmers-Market_Coffee-VendorGreat, fresh brewed coffee!https://boisefoodieguild.blog/wp-content/uploads/2013/11/30nov2013_1_new-boise-farmers-market_free-range-pizza_slice.jpg30Nov2013_1_New-Boise-Farmers-Market_Free-Range-Pizza_SliceReally an excellent pizza as described above. We did like this one.https://boisefoodieguild.blog/wp-content/uploads/2013/11/30nov2013_1_new-boise-farmers-market_free-range-pizza_robin.jpg30Nov2013_1_New-Boise-Farmers-Market_Free-Range-Pizza_RobinFree Range Pizza2013-12-01T06:55:00+00:00monthlyhttps://boisefoodieguild.blog/2013/11/26/the-drink-bar-and-waterfront-grill-visit/2013-11-26T21:20:31+00:00monthlyhttps://boisefoodieguild.blog/2013/11/25/happy-fish-sushi-and-martini-bar/https://boisefoodieguild.blog/wp-content/uploads/2013/11/25nov2013_1e_happy-fish_foodie-meetup_sakitini.jpg25Nov2013_1e_Happy-Fish_Foodie-Meetup_SakitiniSakitinihttps://boisefoodieguild.blog/wp-content/uploads/2013/11/25nov2013_1d_happy-fish_foodie-meetup_jackie-b.jpg25Nov2013_1d_Happy-Fish_Foodie-Meetup_Jackie-Bhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/25nov2013_1c_happy-fish_foodie-meetup_escolai.jpg25Nov2013_1c_Happy-Fish_Foodie-Meetup_EscolaiEscolar (Hirame) Some call this fish white tuna, but it is actually snake mackerel. A buttery white fish that melts in your mouth!https://boisefoodieguild.blog/wp-content/uploads/2013/11/25nov2013_1b_happy-fish_foodie-meetup_poki-salad.jpg25Nov2013_1b_Happy-Fish_Foodie-Meetup_Poki-SaladPoki Combination Cubed cuts of fresh fish served in our own spicy sesame soy sauce.https://boisefoodieguild.blog/wp-content/uploads/2013/11/25nov2013_1a_happy-fish_foodie-meetup_entrance-carpet.jpg25Nov2013_1a_Happy-Fish_Foodie-Meetup_Entrance-Carpet2013-11-25T22:52:59+00:00monthlyhttps://boisefoodieguild.blog/2013/11/25/15-turkey-fryer-safety-tips/https://boisefoodieguild.blog/wp-content/uploads/2013/11/15_turkey_fryer_safety_tips.jpg15_Turkey_Fryer_Safety_Tips2013-11-25T17:16:50+00:00monthlyhttps://boisefoodieguild.blog/2013/11/24/two-great-meals/https://boisefoodieguild.blog/wp-content/uploads/2013/11/24nov2013_1a_captains-shack_5-hour-duck_awesome.jpg24Nov2013_1a_Captains-Shack_5-Hour-Duck_Awesomehttps://boisefoodieguild.blog/wp-content/uploads/2013/11/24nov2013_1_captains-shack_brians-mexican-dip.jpg24Nov2013_1_Captains-Shack_Brians-Mexican-DipChile2013-11-25T15:47:56+00:00monthlyhttps://boisefoodieguild.blog/2013/11/22/mai-thai-restaurant-and-the-idaho-foodie-meet-up/https://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_2i_foodies-mai-tai_food_choco-cake.jpg21Nov2013_2i_Foodies-Mai-Tai_Food_Choco-Cakehttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_2g_foodies-mai-tai_food_maitaki-fritters.jpg21Nov2013_2g_Foodies-Mai-Tai_Food_Maitaki-Frittershttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_2f_foodies-mai-tai_food_koi-cucumber-wrap.jpg21Nov2013_2f_Foodies-Mai-Tai_Food_Koi-Cucumber-Wraphttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_2e_foodies-mai-tai_food_seared-salmon-with-diakon.jpg21Nov2013_2e_Foodies-Mai-Tai_Food_Seared-Salmon-with-DiakonSeared Salmon with Daikonhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_2d_foodies-mai-tai_food_mai-tai-noodles_and_pork.jpg21Nov2013_2d_Foodies-Mai-Tai_Food_Mai-Tai-Noodles_and_PorkMai Thai Noodles with Porkhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_2b_foodies-mai-tai_food_pot-stickers.jpg21Nov2013_2b_Foodies-Mai-Tai_Food_Pot-StickersAnd now .... The food! Pot Stickershttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_2_foodies-mai-tai_food_tuna-tartar.jpg21Nov2013_2_Foodies-Mai-Tai_Food_Tuna-TartarTuna Tartarhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_1e_foodies-mai-tai_mouse-pad.jpg21Nov2013_1e_Foodies-Mai-Tai_Mouse-Padhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_1e_foodies-mai-tai_hawaiian-tiki-mugs.jpg21Nov2013_1e_Foodies-Mai-Tai_Hawaiian-Tiki-Mugshttps://boisefoodieguild.blog/wp-content/uploads/2013/11/21nov2013_1d_foodies-mai-tai_bar-area.jpg21Nov2013_1d_Foodies-Mai-Tai_Bar-Area2013-11-22T18:07:35+00:00monthlyhttps://boisefoodieguild.blog/2013/11/18/tagines-and-tagine-cooking/https://boisefoodieguild.blog/wp-content/uploads/2013/11/tagines.jpg2013-11-18T22:57:31+00:00monthlyhttps://boisefoodieguild.blog/2013/11/16/new-boise-farmers-market-specials/https://boisefoodieguild.blog/wp-content/uploads/2013/11/2013_1a_holiday-specials_idaho-bounty.jpg2013_1a_Holiday-Specials_Idaho-BountyLocal produce.https://boisefoodieguild.blog/wp-content/uploads/2013/11/2013_1_holiday-specials_acme-bakeshop.jpg2013_1_Holiday-Specials_Acme BakeshopAcme Bake Shop. Some really great bread and they will deliver, within reason. Or you can go directly to the bakery in Garden City, just outside of Boise. Enjoy these breads!https://boisefoodieguild.blog/wp-content/uploads/2013/11/timber-butte-elk-ranch_logo.jpgTimber-Butte-Elk-Ranch_LogoEver had elk? Lean, very lean. Much like buffalo cooking process. Here is your supplier! https://boisefoodieguild.blog/wp-content/uploads/2013/11/hdr-extravagonzo-gourmet-foods-wp.jpghdr-extravagonzo-gourmet-foods-wpGreat olive oils.https://boisefoodieguild.blog/wp-content/uploads/2013/11/acme-bake-shop_logo.jpgAcme-Bake-Shop_LogoAcme Bake Shop contact information.2013-11-16T19:23:37+00:00monthlyhttps://boisefoodieguild.blog/2013/11/14/lox-and-cream-cheese/https://boisefoodieguild.blog/wp-content/uploads/2013/11/13nov2013_1_captains-shack-lox_on-acme-bakeshop-sourdough.jpg13Nov2013_1_Captains-Shack-Lox_On-Acme-Bakeshop-SourdoughLox Cream Cheese Capers Onion Rings Acme Bakeshop Toasted Sourdough Scrambled Eggshttps://boisefoodieguild.blog/wp-content/uploads/2013/11/13nov2013_1_captains-shack-lox_on-acme-bakeshop-rye.jpg13Nov2013_1_Captains-Shack-Lox_On-Acme-Bakeshop-RyeLox Cream Cheese Capers Onion Rings Acme Bakeshop Toasted Rye Scrambled Eggs2013-11-14T20:07:56+00:00monthlyhttps://boisefoodieguild.blog/2013/11/13/celebration-theme-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/11/12nov2013_1d_the-buzz-wine-club-celebrations_sweedish-meat_cabbage-steaks.jpg12Nov2013_1d_The-Buzz-Wine-Club-Celebrations_Sweedish-Meat_Cabbage-SteaksSwedish Meatballs Cabbage Steaks Noodles Just a little dry as I noted above, but the flavors were still there. 2011 Luna Cabernet Sauvignon 14.1% alc. good, full bodied wine that paired well with the entree. [18] $18https://boisefoodieguild.blog/wp-content/uploads/2013/11/12nov2013_1c_the-buzz-wine-club-celebrations_holiday-soup.jpg12Nov2013_1c_The-Buzz-Wine-Club-Celebrations_Holiday-SoupHoliday Salad 2011 Anselmi 12.7% alc. a good white wine that went well with the acidity of the salad. good paring. try the wine before you eat the apple in the salad - things will change. [18] $15https://boisefoodieguild.blog/wp-content/uploads/2013/11/12nov2013_1b_the-buzz-wine-club-celebrations_pumpkin-blk-bean-soup.jpg12Nov2013_1b_The-Buzz-Wine-Club-Celebrations_Pumpkin-Blk-Bean-SoupPumpkin and Black Bean Soup If I don't like pumpkin and I liked this soup, you will also!! It was good. 2010 Durigutti Malbec Reserva 14% alc. a wonderful wine with this soup. well balanced and fruitty. best score of the night [20] $22https://boisefoodieguild.blog/wp-content/uploads/2013/11/12nov2013_1a_the-buzz-wine-club-celebrations_spanish-frittata.jpg12Nov2013_1a_The-Buzz-Wine-Club-Celebrations_Spanish-FrittataSpanish Fritatta I enjoyed this appetizer. 2010 Faustino Crianza Tempranello 13% alc. a light wine and went well with the appetizer. lowest score of the night. [17] $14https://boisefoodieguild.blog/wp-content/uploads/2013/11/12nov2013_1_the-buzz-wine-club-celebrations_bottle.jpg12Nov2013_1_The-Buzz-Wine-Club-Celebrations_Bottle2013-11-13T17:12:30+00:00monthlyhttps://boisefoodieguild.blog/2013/11/11/snake-river-ava-wine-dinner-extravaganza/2013-11-12T00:43:46+00:00monthlyhttps://boisefoodieguild.blog/2013/11/11/lunch-at-mazzah/https://boisefoodieguild.blog/wp-content/uploads/2013/11/11nov2013_1b_mazzah_sign.jpg11Nov2013_1b_Mazzah_Signhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/11nov2013_1a_mazzah_robin-janine-gina_best.jpg11Nov2013_1a_Mazzah_Robin-Janine-Gina_BestRobin, Janine and Gina enjoying the experience.https://boisefoodieguild.blog/wp-content/uploads/2013/11/11nov2013_1_m1azzah_chix-kabob-platter.jpg11Nov2013_1_M1azzah_Chix-Kabob-Platter2013-11-11T21:10:42+00:00monthlyhttps://boisefoodieguild.blog/2013/11/11/eat-drink-and-be-merry/https://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_2b_la-cafe_5-hr-chix_michael-sandra_1.jpg09-10Nov2013_2b_La-Cafe_5-Hr-Chix_Michael-Sandra_1Michael and Sandra joined us for the dinner party. Lots of wine. Some Scotch, Amarula, B&B, Guinness and Armagnac. https://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_2a_la-cafe_5-hr-chix_-hour-chix_plated.jpg09-10Nov2013_2a_La-Cafe_5-Hr-Chix_%-Hour-Chix_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_1d_la-cafe_5-hr-chix_choc-dessert_2.jpg09-10Nov2013_1d_La-Cafe_5-Hr-Chix_Choc-Dessert_2One each, then share!!https://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_1d_la-cafe_5-hr-chix_choc-dessert_1.jpg09-10Nov2013_1d_La-Cafe_5-Hr-Chix_Choc-Dessert_1Dessert. Need I say more?https://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_1c_la-cafe_5-hr-chix_salmon-papillotte.jpg09-10Nov2013_1c_La-Cafe_5-Hr-Chix_Salmon-Papillottehttps://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_1c_la-cafe_5-hr-chix_confit-de-canard.jpg09-10Nov2013_1c_La-Cafe_5-Hr-Chix_Confit-de-CanardConfit de Canard Duck confit served with roasted potatoes and Calvacios flambe appleshttps://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_1b_la-cafe_5-hr-chix_french-onion-soup.jpg09-10Nov2013_1b_La-Cafe_5-Hr-Chix_French-Onion-Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_1a_la-cafe_5-hr-chix_2003-sauterne.jpg09-10Nov2013_1a_La-Cafe_5-Hr-Chix_2003-Sauterneand can not have a good dessert without a good wine. (Both of these were from our cellar.)https://boisefoodieguild.blog/wp-content/uploads/2013/11/09-10nov2013_1_la-cafe_5-hr-chix_the-candle.jpg09-10Nov2013_1_La-Cafe_5-Hr-Chix_The-Candle2013-11-11T20:36:25+00:00monthlyhttps://boisefoodieguild.blog/2013/11/09/24-hour-food-excursion/https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_2b_10barrel-farmersmarket_market_still-life_bw.jpg09Nov2013_2b_10Barrel-FarmersMarket_Market_Still-Life_B&Whttps://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_2f_10barrel-farmersmarket_market_karen-evans_rollingstone-chevre.jpg09Nov2013_2f_10Barrel-FarmersMarket_Market_Karen-Evans_Rollingstone-ChevreKaren Evans of Rollingstone Chevre.https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_2e_10barrel-farmersmarket_market_robin_janie-burns.jpg09Nov2013_2e_10Barrel-FarmersMarket_Market_Robin_Janie-BurnsRobin talking to Janie Burns of Meadow Lark Farms.https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_2d_10barrel-farmersmarket_market_interior.jpg09Nov2013_2d_10Barrel-FarmersMarket_Market_InteriorSome of the products offered.https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_2b_10barrel-farmersmarket_market_still-life_old-filter.jpg09Nov2013_2b_10Barrel-FarmersMarket_Market_Still-Life_Old-Filterhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_2a_10barrel-farmersmarket_market_main-entrance.jpg09Nov2013_2a_10Barrel-FarmersMarket_Market_Main-EntranceMain entrance to the market.https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_2_10barrel-farmersmarket_market-sign.jpg09Nov2013_2_10Barrel-FarmersMarket_Market-SignThe sign to the market.https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_1d_10barrel-farmersmarket_choc-sundae.jpg09Nov2013_1d_10Barrel-FarmersMarket_Choc-SundaeChocolate Sundae This was huge and needed more than 2 spoons and probably 4. Yes, it is that big!https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_1b_10barrel-farmersmarket_chixpotpie_green-salad.jpg09Nov2013_1b_10Barrel-FarmersMarket_ChixPotPie_Green-SaladHousemade Chicken Pot Pie and Green Salad with Shallot and Lemon Vinaigrette https://boisefoodieguild.blog/wp-content/uploads/2013/11/09nov2013_1a_10barrel-farmersmarket_suede-imperial-porter_apocalypse-ipa.jpg09Nov2013_1a_10Barrel-FarmersMarket_Suede-Imperial-Porter_Apocalypse-IPASuede - Imperial Porter and Apocalypse IPA2013-11-09T20:42:35+00:00monthlyhttps://boisefoodieguild.blog/2013/11/07/lets-talk-hot-peppers/https://boisefoodieguild.blog/wp-content/uploads/2013/11/bhut-jolokia-pepper-scale.jpgBhut Jolokia Pepper Scale2013-11-07T18:46:56+00:00monthlyhttps://boisefoodieguild.blog/2013/11/06/dineout-downtownboise/https://boisefoodieguild.blog/wp-content/uploads/2013/11/downtownboise-posture.jpgDownTownBoise-Posturehttps://boisefoodieguild.blog/wp-content/uploads/2013/11/06nov2013_1d_angels_robin_good.jpg06Nov2013_1d_Angels_Robin_Goodhttps://boisefoodieguild.blog/wp-content/uploads/2013/11/06nov2013_1b_angels_pulled-pork-soup_hotrodred-chard.jpg06Nov2013_1b_Angels_Pulled-Pork-Soup_HotRodRed-ChardPulled Pork Soup Cold Springs Winery Hot Rod Red and Cold Springs Chardonnay The soup was super and went best with the Hot Rod Red.https://boisefoodieguild.blog/wp-content/uploads/2013/11/06nov2013_1_angels_fish-and-chips.jpg06Nov2013_1_Angels_Fish-and-Chips2013-11-07T05:15:32+00:00monthlyhttps://boisefoodieguild.blog/2013/11/03/kohlrabi-a-real-treat/https://boisefoodieguild.blog/wp-content/uploads/2013/11/03nov2013_1_captains-shack_pork-and-kohlrabi.jpg03Nov2013_1_Captains-Shack_Pork-and-Kohlrabi2013-11-04T05:22:26+00:00monthlyhttps://boisefoodieguild.blog/2013/10/28/fall-is-the-season-for-sauerkraut/https://boisefoodieguild.blog/wp-content/uploads/2013/10/bob-and-robin_good-photo.jpgBob-And-Robin_Good-Photo2013-10-31T21:02:26+00:00monthlyhttps://boisefoodieguild.blog/2013/10/27/concert-jam-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/10/26oct2013_1e_buzz-concert-jam_3-major-players.jpg26Oct2013_1e_Buzz-Concert-Jam_3-Major-Playershttps://boisefoodieguild.blog/wp-content/uploads/2013/10/26oct2013_1d_buzz-concert-jam_players.jpg26Oct2013_1d_Buzz-Concert-Jam_PlayersSome of the jammers!https://boisefoodieguild.blog/wp-content/uploads/2013/10/26oct2013_1c_buzz-concert-jam_young-players.jpg26Oct2013_1c_Buzz-Concert-Jam_Young-PlayersJammers.https://boisefoodieguild.blog/wp-content/uploads/2013/10/26oct2013_1a_buzz-concert-jam_pear-cobler.jpg26Oct2013_1a_Buzz-Concert-Jam_Pear-CoblerAt the end of the evening ..... Dessert! Pear Cobbler Ice Cream Whipped Cream2013-10-29T14:44:06+00:00monthlyhttps://boisefoodieguild.blog/2013/10/26/new-boise-farmers-market-oct-26-2013/https://boisefoodieguild.blog/wp-content/uploads/2013/10/26oct2013_1a_new-boise-farmers-market_acme-bakeshop.jpg26Oct2013_1a_New-Boise-Farmers-Market_Acme-BakeshopAcme Bakeshop, Michael and Soraya and Friend.https://boisefoodieguild.blog/wp-content/uploads/2013/10/26oct2013_1_new-boise-farmers-market_veggies.jpg26Oct2013_1_New-Boise-Farmers-Market_VeggiesSome fresh vegetables are still available. 2013-10-26T18:24:34+00:00monthlyhttps://boisefoodieguild.blog/2013/10/24/november-schedule-at-the-buzz/2013-10-24T19:28:08+00:00monthlyhttps://boisefoodieguild.blog/2013/10/21/boise-farmers-market-fall-fundraiser/https://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_2_boise-farmers-market-fall-fundraiser_hdr-1_2_2_3_3_tonemapped.jpg20Oct2013_2_Boise-Farmers-Market Fall-Fundraiser_HDR-1_2_2_3_3_tonemappedLiquid Refreshment is served.https://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1h_boise-farmers-market-fall-fundraiser_food_stuffed-peppers.jpg20Oct2013_1h_Boise-Farmers-Market Fall-Fundraiser_Food_Stuffed-PeppersStuffed Peppershttps://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1h_boise-farmers-market-fall-fundraiser_food_squash.jpg20Oct2013_1h_Boise-Farmers-Market Fall-Fundraiser_Food_SquashSquash. (I am not a squash fan, but this was delicious!)https://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1h_boise-farmers-market-fall-fundraiser_food_pepper-bruchetta.jpg20Oct2013_1h_Boise-Farmers-Market Fall-Fundraiser_Food_Pepper-BruchettaPepper Bruchettahttps://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1h_boise-farmers-market-fall-fundraiser_food_hotdogs.jpg20Oct2013_1h_Boise-Farmers-Market Fall-Fundraiser_Food_HotdogsHot Dogshttps://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1h_boise-farmers-market-fall-fundraiser_food_brats.jpg20Oct2013_1h_Boise-Farmers-Market Fall-Fundraiser_Food_BratsBratshttps://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1h_boise-farmers-market-fall-fundraiser_food_beef-kabobs.jpg20Oct2013_1h_Boise-Farmers-Market Fall-Fundraiser_Food_Beef-KabobsKabobs with Zucchinnihttps://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1g_boise-farmers-market-fall-fundraiser_lettuce-rosemary.jpg20Oct2013_1g_Boise-Farmers-Market Fall-Fundraiser_Lettuce-Rosemaryhttps://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1g_boise-farmers-market-fall-fundraiser_carrots.jpg20Oct2013_1g_Boise-Farmers-Market Fall-Fundraiser_CarrotsI think these are carrots.https://boisefoodieguild.blog/wp-content/uploads/2013/10/20oct2013_1d_boise-farmers-market-fall-fundraiser_karen-and-janie.jpg20Oct2013_1d_Boise-Farmers-Market Fall-Fundraiser_Karen-and-JanieKaren Ellis and Janie Burns discuss the program for this afternoon.2013-10-21T18:10:13+00:00monthlyhttps://boisefoodieguild.blog/2013/10/15/yum-day-in-the-kitchen/https://boisefoodieguild.blog/wp-content/uploads/2013/10/15oct2013_2b_captains-shack_plum-cake_top-landscape.jpg15Oct2013_2b_Captains-Shack_Plum-Cake_Top-LandscapePlum Cakehttps://boisefoodieguild.blog/wp-content/uploads/2013/10/15oct2013_2a_captains-shack_plum-cake_top-view.jpg15Oct2013_2a_Captains-Shack_Plum-Cake_Top-Viewhttps://boisefoodieguild.blog/wp-content/uploads/2013/10/15oct2013_2_captains-shack_brocolli-shred-soup_chix_carrots.jpg15Oct2013_2_Captains-Shack_Brocolli-Shred-Soup_Chix_CarrotsAngel's Cream of Broccoli Soup Candied Carrots Braised Herbed Chicken with Housemade Plum Saucehttps://boisefoodieguild.blog/wp-content/uploads/2013/10/15oct2013_1_captains-shack_french-toast_cantalope.jpg15Oct2013_1_Captains-Shack_French-Toast_CantalopeFrench Toast Made with Acme Bake Shop Sourdough Raspberry Syrup Cantaloupe2013-10-16T02:54:34+00:00monthlyhttps://boisefoodieguild.blog/2013/10/14/the-5-basic-mother-sauces/https://boisefoodieguild.blog/wp-content/uploads/2013/10/mother-sauces-graphic-jpg.jpgMother Sauces Graphic JPG(Google Photos)2013-10-14T20:04:38+00:00monthlyhttps://boisefoodieguild.blog/2013/10/10/yummy-fall-lunch/https://boisefoodieguild.blog/wp-content/uploads/2013/10/10oct2013_1_captains-shack_cream-of-squash-soup.jpg10Oct2013_1_Captains-Shack_Cream-of-Squash-SoupCream of Summer Squash and Butternut Squash with Caramelized Onion, Garlic and Carrot2013-10-10T20:27:35+00:00monthlyhttps://boisefoodieguild.blog/2013/10/09/the-buzz-monthly-wine-dinner-small-wine-regions/https://boisefoodieguild.blog/wp-content/uploads/2013/10/basket-of-vegetables_2.jpgBasket of Vegetables_2https://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1e_the-buzz-wine-dinner_dbl-choc-bundt-cake.jpg08Oct2013_1e_The Buzz Wine Dinner_Dbl-Choc-Bundt-CakeDouble Chocolate Bundt Cakehttps://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1d_the-buzz-wine-dinner_pumpkin-beef.jpg08Oct2013_1d_The Buzz Wine Dinner_Pumpkin-BeefPumpkin Beef and Mushroom "Salad" Pasta and Chimichurri Saucehttps://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1c_the-buzz-wine-dinner_hungarian-potato-salad.jpg08Oct2013_1c_The Buzz Wine Dinner_Hungarian-Potato-SaladHungarian Potato Salad 2001 Bull's Blood 12.5% alc. This was a very light version of this wine. We have had it before and it was full bodied. https://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1b_the-buzz-wine-dinner_soup-pumpkin-tortilla-soup.jpg08Oct2013_1b_The Buzz Wine Dinner_Soup-Pumpkin-Tortilla-SoupPumpkin Tortilla Soup 2012 St Urbans Reisling Germany)https://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1a_the-buzz-wine-dinner_appetizer_mint-and-pea-pesto.jpg08Oct2013_1a_The Buzz Wine Dinner_Appetizer_Mint-and-Pea-PestoPastry Twist Mint and Pea Pesto Cheese Dateshttps://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1_the-buzz-wine-dinner_wine-silverware-menu.jpg08Oct2013_1_The Buzz Wine Dinner_Wine-Silverware-MenuSilverware, A Menu and A Glass of Wine2013-10-09T16:07:23+00:00monthlyhttps://boisefoodieguild.blog/2013/10/08/use-the-left-overs/https://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1a_captains-shack_breakfast-dinner_breakfast-poached-egg_ciabatta-housemade-heirloom-salsa.jpg08Oct2013_1a_Captains-Shack_Breakfast-Dinner_Breakfast-Poached-Egg_Ciabatta-Housemade-Heirloom-SalsaPoached Eggs on Acme Bake Shop Toasted Ciabatta Housemade Heirloom Salsahttps://boisefoodieguild.blog/wp-content/uploads/2013/10/08oct2013_1_captains-shack_breakfast-dinner_spaghetti-squash-dinner.jpg08Oct2013_1_Captains-Shack_Breakfast-Dinner_Spaghetti-Squash-DinnerSpaghetti Squash Lamb and Buffalo Meatloaf Housemade Marinara Shaved Pecorino Romano Acme Bake Shop Ciabatta2013-10-08T17:04:02+00:00monthlyhttps://boisefoodieguild.blog/2013/10/07/alejandras-mexican-restaurant-in-marsing-id/2013-10-07T21:20:04+00:00monthlyhttps://boisefoodieguild.blog/2013/10/05/end-of-season-tomatoes/https://boisefoodieguild.blog/wp-content/uploads/2013/10/05oct2013_1_captains-shack_eggs-and-fresh-salsa.jpg05Oct2013_1_Captains-Shack_Eggs-and-Fresh-SalsaFried Eggs with Fresh Housemade Salsa Fresh Sliced Tomatoes2013-10-05T17:55:09+00:00monthlyhttps://boisefoodieguild.blog/2013/10/01/9722/https://boisefoodieguild.blog/wp-content/uploads/2013/10/30sept2013_1_captains-shack_brians-pork-chops_plated.jpg30Sept2013_1_Captains-Shack_Brians-Pork-Chops_PlatedPork Chops with Ginger Pear Sauce Housemade Sauerkraut Mashed Potatoes2013-10-01T13:14:07+00:00monthlyhttps://boisefoodieguild.blog/2013/09/30/housemade-cream-of-fresh-tomato-soup-and-grilled-hame-and-cheese-sandwich/https://boisefoodieguild.blog/wp-content/uploads/2013/09/29sept2013_1_captains-shack_fresh-tom-soup_grilled-cheese.jpg29Sept2013_1_Captains-Shack_Fresh-Tom-Soup_Grilled-CheeseHousemade Cream of Fresh Basil Tomato Soup Grilled Cheese Sandwich on Sourdough2013-10-01T11:55:43+00:00monthlyhttps://boisefoodieguild.blog/2013/09/29/it-was-a-foodie-weekend/https://boisefoodieguild.blog/wp-content/uploads/2013/09/28sept2013_1b_captains-shack_breakfast_robins-chili-rellenos_plated.jpg28Sept2013_1b_Captains-Shack_Breakfast_Robins-Chili-Rellenos_PlatedChile Rellenoshttps://boisefoodieguild.blog/wp-content/uploads/2013/09/28sept2013_1b_captains-shack_breakfast_robins-chili-rellenos_biian-making.jpg28Sept2013_1b_Captains-Shack_Breakfast_Robins-Chili-Rellenos_Biian-MakingBrian preparing the Chile Rellenos.https://boisefoodieguild.blog/wp-content/uploads/2013/09/28sept2013_1a_captains-shack_breakfast_robins-chili-rellenos_smoked-ribs.jpg28Sept2013_1a_Captains-Shack_Breakfast_Robins-Chili-Rellenos_Smoked-RibsSmoked Pork Ribs Finished off in the oven for 7 hours at 200 degrees F.https://boisefoodieguild.blog/wp-content/uploads/2013/09/28sept2013_1_captains-shack_breakfast_robins-chili-rellenos_pleo-bbq-robs.jpg28Sept2013_1_Captains-Shack_Breakfast_Robins-Chili-Rellenos_Pleo-BBQ-RobsPaleo Smoked Ribs Finished off in the crock pot on low for 7 hours. Yum!https://boisefoodieguild.blog/wp-content/uploads/2013/09/28sept2013_1_captains-shack_breakfast_omelet_plated.jpg28Sept2013_1_Captains-Shack_Breakfast_Omelet_PlatedShrimp and Asparagus Omelet with Hollandaise Sauce and Toasted Acme Bake Shop Sourdough2013-09-29T20:48:49+00:00monthlyhttps://boisefoodieguild.blog/2013/09/25/awesome-blender-hollandaise-sauce/https://boisefoodieguild.blog/wp-content/uploads/2013/09/25sept2013_1_captains-shack_hollandaise-breakfast_terrell-recipe.jpg25Sept2013_1_Captains-Shack_Hollandaise-Breakfast_Terrell-Recipe2013-09-25T20:38:32+00:00monthlyhttps://boisefoodieguild.blog/2013/09/11/french-wines-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/09/10sept2013_1e_the-buzz-club_cream-puff_apple-crepe.jpg10Sept2013_1e_The-Buzz-Club_Cream-Puff_Apple-CrepeCream Puff and Apple Crepe (Good job on the cream puffs, Cristi! Veuve du Vernay Sparkling Chardonnay 11.0% alc. a great choice to pair with this dessert. [18] $12.00https://boisefoodieguild.blog/wp-content/uploads/2013/09/10sept2013_1d_the-buzz-club_beef-bourgogne.jpg10Sept2013_1d_The-Buzz-Club_Beef-BourgogneBeef Bourgogne (This was the best part of the dinner. Full of flavor and seasoned perfectly!) 2010 Gigondas 14.5% alc. a big red that went very well with the beef and onions. [17] $22.00https://boisefoodieguild.blog/wp-content/uploads/2013/09/10sept2013_1c_the-buzz-club_vegetable-trimbale.jpg10Sept2013_1c_The-Buzz-Club_Vegetable-TrimbaleVegetable Trimbale (Needs a very light sprinkle of Sea Salt) 2011 Chat du Pape Cote de Rhone 14.5% alc. big wine but went well with the trimbale. [15] https://boisefoodieguild.blog/wp-content/uploads/2013/09/10sept2013_1b_the-buzz-club_salad-nicoise.jpg10Sept2013_1b_The-Buzz-Club_Salad-NicoiseSalad Nicoise (Could have used a little cracked pepper and olives. But still good.) 2012 Sable d'Azure 12.5% alc blend of grenache, mouvedre and petite syrah this went well with the saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/09/10sept2013_1a_the-buzz-club_appetizer_quiche-loraine.jpg10Sept2013_1a_The-Buzz-Club_Appetizer_Quiche-LoraineQuiche Lorraine 2009 Baron de Hoer Alsase Riesling 12.5% alc. went well with this appetizer, but light. [15] $14.00https://boisefoodieguild.blog/wp-content/uploads/2013/09/10sept2013_1_the-buzz-club_robin.jpg10Sept2013_1_The-Buzz-Club_RobinRobin is studying the wines and the dinner menu.https://boisefoodieguild.blog/wp-content/uploads/2013/09/10sept2013_1_the-buzz-club_maggie.jpg10Sept2013_1_The-Buzz-Club_Maggie2013-09-11T16:48:44+00:00monthlyhttps://boisefoodieguild.blog/2013/08/30/cedar-plank-wild-copper-river-coho-salmon/https://boisefoodieguild.blog/wp-content/uploads/2013/08/30aug2013_1a_captains-shack_plank-salmon-plated.jpg30Aug2013_1a_Captains-Shack_Plank-Salmon-PlatedAlaskian Coho Salmon Baked Potato Sauteed Fresh Green Beans with Garlic Grilled Pluots and Peach We served this with a Republic of Georgia Red and a Dessert White wine.https://boisefoodieguild.blog/wp-content/uploads/2013/08/30aug2013_1_captains-shack_plank-salmon-ready.jpg30Aug2013_1_Captains-Shack_Plank-Salmon-Ready2013-08-31T02:40:44+00:00monthlyhttps://boisefoodieguild.blog/2013/08/30/whip-nite-at-the-buzz-and-september-events/https://boisefoodieguild.blog/wp-content/uploads/2013/08/29aug2013_1a_the-buzz_whip-nite_participants.jpg29Aug2013_1a_The Buzz_WHIP-Nite_Participantshttps://boisefoodieguild.blog/wp-content/uploads/2013/08/29aug2013_1_the-buzz_whip-nite_salad.jpg29Aug2013_1_The Buzz_WHIP-Nite_Salad2013-08-30T16:16:13+00:00monthlyhttps://boisefoodieguild.blog/2013/08/25/sunday-dinner-lamb-kabobs/https://boisefoodieguild.blog/wp-content/uploads/2013/08/25aug2013_2a_captains-shack_lamb-kabobs_plated-with-couscous.jpg25Aug2013_2a_Captains-Shack_Lamb-Kabobs_Plated-With-CouscousLamb Kabobs Acme Bake Shop Sourdough Couscous with Mint An awesome dinner!https://boisefoodieguild.blog/wp-content/uploads/2013/08/25aug2013_2_captains-shack_lamb-kabobs_on-grill.jpg25Aug2013_2_Captains-Shack_Lamb-Kabobs_On-GrillLamb Kabobs on the grill2013-08-25T23:06:26+00:00monthlyhttps://boisefoodieguild.blog/2013/08/24/fried-chicken-and-steamed-fresh-turnips-and-beets/https://boisefoodieguild.blog/wp-content/uploads/2013/08/24aug2013_1b_captains-shack_fried-chix_chix_beet-and-young-turnip-and-greens.jpg24Aug2013_1b_Captains-Shack_Fried-Chix_Chix_Beet-and-Young-Turnip-and-GreensFried Chicken Beets and Turnips with Greens Acme Bake Shop Sourdough 2012 Rosemont Estate Traminer-Rieslinghttps://boisefoodieguild.blog/wp-content/uploads/2013/08/24aug2013_1a_captains-shack_fried-chix_banana-cupcakes_lemon-curd_best.jpg24Aug2013_1a_Captains-Shack_Fried-Chix_Banana-CupCakes_Lemon-Curd_BestBanana Cup Cakes with Lemon Curd Wow! A super dessert by Robin.2013-08-25T01:34:37+00:00monthlyhttps://boisefoodieguild.blog/2013/08/23/artisan-breads-in-boise/2013-08-23T18:20:02+00:00monthlyhttps://boisefoodieguild.blog/2013/08/21/another-good-cooking-seminar-at-williams-sonoma/https://boisefoodieguild.blog/wp-content/uploads/2013/08/20aug2013_1d_williams-sonoma-class_farm-to-table_sauteed-pluots-waith-mascarpone-and-almonds.jpg20Aug2013_1d_Williams-Sonoma-Class_Farm-To-Table_Sauteed-Pluots-waith-Mascarpone-and-AlmondsSauteed Pluots with Mascarpone and Almonds Ok. What are "pluots"? Good question. They are a mix of apricots and red plums. Also know in some places as Red Apricots. Slightly sweet. Slightly tart. A yummy dessert!https://boisefoodieguild.blog/wp-content/uploads/2013/08/20aug2013_1c_williams-sonoma-class_farm-to-table_rolled-eggplant-with-sausage-mascarpone_plated.jpg20Aug2013_1c_Williams-Sonoma-Class_Farm-To-Table_Rolled-Eggplant-with-Sausage-Mascarpone_PlatedRolled Eggplanthttps://boisefoodieguild.blog/wp-content/uploads/2013/08/20aug2013_1c_williams-sonoma-class_farm-to-table_rolled-eggplant-with-sausage-mascarpone.jpg20Aug2013_1c_Williams-Sonoma-Class_Farm-To-Table_Rolled-Eggplant-with-Sausage-Mascarponehttps://boisefoodieguild.blog/wp-content/uploads/2013/08/20aug2013_1b_williams-sonoma-class_farm-to-table_baby-arugula-salad-with-berries-gorgonzola.jpg20Aug2013_1b_Williams-Sonoma-Class_Farm-To-Table_Baby-Arugula-Salad-with-Berries-Gorgonzolahttps://boisefoodieguild.blog/wp-content/uploads/2013/08/20aug2013_1a_williams-sonoma-class_farm-to-table_fig-and-fromage-blanc-crostini.jpg20Aug2013_1a_Williams-Sonoma-Class_Farm-To-Table_Fig-and-Fromage-Blanc-CrostiniFig and Fromage Blanc Crostini A great appetizer.https://boisefoodieguild.blog/wp-content/uploads/2013/08/20aug2013_1_williams-sonoma-class_farm-to-table_center-piece-flowers.jpg20Aug2013_1_Williams-Sonoma-Class_Farm-To-Table_Center-Piece-Flowers2013-08-22T04:41:33+00:00monthlyhttps://boisefoodieguild.blog/2013/08/21/sushi-joy-with-margaret-and-robin/https://boisefoodieguild.blog/wp-content/uploads/2013/08/21aug2013_1e_sushi-joy-margaret_green-tea-icecream.jpg21Aug2013_1e_Sushi-Joy-Margaret_Green-Tea-IceCreamGreen Tea Ice Creamhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/21aug2013_1d_sushi-joy-margaret_mango-chicken.jpg21Aug2013_1d_Sushi-Joy-Margaret_Mango-ChickenMango Chickenhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/21aug2013_1c_sushi-joy-margaret_sushimi.jpg21Aug2013_1c_Sushi-Joy-Margaret_SushimiSushimihttps://boisefoodieguild.blog/wp-content/uploads/2013/08/21aug2013_1b_sushi-joy-margaret_pot-stickers.jpg21Aug2013_1b_Sushi-Joy-Margaret_Pot-StickersPot Stickershttps://boisefoodieguild.blog/wp-content/uploads/2013/08/21aug2013_1a_sushi-joy-margaret_house-salad.jpg21Aug2013_1a_Sushi-Joy-Margaret_House-SaladHouse Salad which Robin and I get every time we go.https://boisefoodieguild.blog/wp-content/uploads/2013/08/21aug2013_1_sushi-joy-margaret_lanterns.jpg21Aug2013_1_Sushi-Joy-Margaret_Lanterns2013-08-21T21:31:03+00:00monthlyhttps://boisefoodieguild.blog/2013/08/18/breakfast-at-robins/https://boisefoodieguild.blog/wp-content/uploads/2013/08/18aug2013_1_captains-shack_acme-french-toast_sourdough-potato-bread.jpg18Aug2013_1_Captains-Shack_Acme-French-Toast_Sourdough-Potato-Bread2013-08-18T16:38:51+00:00monthlyhttps://boisefoodieguild.blog/2013/08/17/chicken-marsala-with-home-made-pasta/https://boisefoodieguild.blog/wp-content/uploads/2013/08/17aug2013_1_captains-shack_ckix-marsala_plated.jpg17Aug2013_1_Captains-Shack_Ckix-Marsala_PlatedChicken Marsale with Home Made Pasta and Tomatoes and Parsley Acme Bake Shop Toasted Potato Bread 2001 Tiziano Chianto Reserva2013-08-18T03:48:50+00:00monthlyhttps://boisefoodieguild.blog/2013/08/17/new-boise-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2013/08/17april2013_1a_acme-bake-shop_sourdough-bread.jpg17April2013_1a_Acme-Bake-Shop_Sourdough-Breadhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/17april2013_1_acme-bake-shop_potato-bread.jpg17April2013_1_Acme-Bake-Shop_Potato-BreadAcme Bake Shop Potato Bread This is a new item, I think.2013-08-17T17:03:05+00:00monthlyhttps://boisefoodieguild.blog/2013/08/16/our-curry-hake-dinner-tonight/https://boisefoodieguild.blog/wp-content/uploads/2013/08/16aug2013_1_captains-shack_hke-dinner_plated.jpg16Aug2013_1_Captains-Shack_Hke-Dinner_PlatedOur supply, bought from Costco, comes from Namibia, South Africa. We are going to make a Coconut Milk Curry Hake with Roasted Couscous and Green Beans2013-08-17T04:17:50+00:00monthlyhttps://boisefoodieguild.blog/2013/08/16/hake-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/08/hake-prosciutto.jpgHake-Prosciutto2013-08-16T19:40:40+00:00monthlyhttps://boisefoodieguild.blog/2013/08/04/breakfast-at-crooked-fence-barrelhouse/https://boisefoodieguild.blog/wp-content/uploads/2013/08/04aug2013_1b_crooked-fence-barrelhouse_bacon-eggs.jpg04Aug2013_1b_Crooked-Fence-Barrelhouse_Bacon-EggsBacon and eggs. This probably would have been good had the "toast" had more ofv a brown color to it. It was more like dried out bread. I didn't know that you had to request butter on the toast either. Not good and cost them serious points.https://boisefoodieguild.blog/wp-content/uploads/2013/08/04aug2013_1_crooked-fence-barrelhouse_front.jpg04Aug2013_1_Crooked-Fence-Barrelhouse_Front2013-08-16T03:58:44+00:00monthlyhttps://boisefoodieguild.blog/2013/08/14/chilean-wines-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_2b_buzz-chile-wines_wines_good-wines.jpg13Aug2013_2b_Buzz-Chile-Wines_Wines_Good-WinesThese were some of the wines that were served with dinner.https://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_2a_buzz-chile-wines_wines_cristies-choice.jpg13Aug2013_2a_Buzz-Chile-Wines_Wines_Cristies-ChoiceThese were Cristie's Choice.https://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_2_buzz-chile-wines_wines_joes-wine.jpg13Aug2013_2_Buzz-Chile-Wines_Wines_Joes-WineJoesph Geist brought this to share.https://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_1f_buzz-chile-wines_torta-de-hojas.jpg13Aug2013_1f_Buzz-Chile-Wines_Torta-De-HojasTorta De Hojas 2011 Tabali Cab/Syrah 14.5% alc. French oak. full bodied and a great ending to the eveninghttps://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_1e_buzz-chile-wines_pollo-arvejado.jpg13Aug2013_1e_Buzz-Chile-Wines_Pollo-Arvejadohttps://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_1d_buzz-chile-wines_south-american-shrimp-soup.jpg13Aug2013_1d_Buzz-Chile-Wines_South-American-Shrimp-Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_1c_buzz-chile-wines_ensalada-chilena.jpg13Aug2013_1c_Buzz-Chile-Wines_Ensalada-ChilenaEnsalada Chilena (This was a great salad.) 2011 Tabali Sauvignon Blanc 13.5% alc. Hints of celery, cedar and cilantro. The cilantro in the salad overpowered the wine. [17] $14.00https://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_1b_buzz-chile-wines_pan-con-palta.jpg13Aug2013_1b_Buzz-Chile-Wines_Pan-Con-PaltaPan Con Palta An avacado breakfast dish in Chili. I don't particularly care for avacado, but Peggy did a great job with this 2012 Arenal Artnot 14.0% alc. One of the better wines of the evening. Went very well with the avocado and the olives. [19] $13.00https://boisefoodieguild.blog/wp-content/uploads/2013/08/13aug2013_1a_buzz-chile-wines_prograam-sign.jpg13Aug2013_1a_Buzz-Chile-Wines_Prograam-Sign2013-08-15T14:58:04+00:00monthlyhttps://boisefoodieguild.blog/2013/08/12/chicken-bombs/https://boisefoodieguild.blog/wp-content/uploads/2013/08/12aug2013_1b_captains-schack_chix-bombs_plated_cut.jpg12Aug2013_1b_Captains-Schack_Chix-Bombs_Plated_CutThe Chicken Bomb opened up to see the jalapeno stuffing.https://boisefoodieguild.blog/wp-content/uploads/2013/08/12aug2013_1a_captains-schack_chix-bombs_plated-baked-corn.jpg12Aug2013_1a_Captains-Schack_Chix-Bombs_Plated-Baked-CornChicken Bomb plated with Baked Cornhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/12aug2013_1_captains-schack_chix-bombs_grilling.jpg12Aug2013_1_Captains-Schack_Chix-Bombs_Grilling2013-08-13T02:41:25+00:00monthlyhttps://boisefoodieguild.blog/2013/08/12/sunday-night-at-the-buzz-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2013/08/11aug2013_2_captains-shack_fire-storm_clouds-color.jpg11Aug2013_2_Captains-Shack_Fire-Storm_Clouds-Colorhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/11aug2013_1b_captains-shack_fire-storm_plated.jpg11Aug2013_1b_Captains-Shack_Fire-Storm_PlatedPlated pulled pork, homemade beans and corn pie.https://boisefoodieguild.blog/wp-content/uploads/2013/08/11aug2013_1a_captains-shack_fire-storm_corn-pie.jpg11Aug2013_1a_Captains-Shack_Fire-Storm_Corn-PieCorn Piehttps://boisefoodieguild.blog/wp-content/uploads/2013/08/11aug2013_1_captains-shack_fire-storm_zucchini-grilled.jpg11Aug2013_1_Captains-Shack_Fire-Storm_Zucchini-GrilledGrilled Herbed Zucchini Strips2013-08-12T15:59:23+00:00monthlyhttps://boisefoodieguild.blog/2013/08/08/stuffed-peppers-for-maggie-stuffed-squash-and-stuffed-tomatoes-for-robin/https://boisefoodieguild.blog/wp-content/uploads/2013/08/07aug2013_1c_captains-shack_stuffed-peppers_stuffed-tomato_tomato-plated.jpg07Aug2013_1c_Captains-Shack_Stuffed-Peppers_Stuffed-Tomato_Tomato-PlatedStuffed Fresh Alley Garden Tomato Grilled Herbal Heirloom Squashhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/07aug2013_1b_captains-shack_stuffed-peppers_stuffed-tomato_peppers-plated.jpg07Aug2013_1b_Captains-Shack_Stuffed-Peppers_Stuffed-Tomato_Peppers-Platedhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/07aug2013_1a_captains-shack_stuffed-peppers_stuffed-tomato_stuffed-squash_plated.jpg07Aug2013_1a_Captains-Shack_Stuffed-Peppers_Stuffed-Tomato_Stuffed-Squash_PlatedStuffed Heirloom Squash Cheese Bites Green Salad with Pomegranate Juice Dressing Acme Bake Shop Sourdough bread and Zucchini Roundshttps://boisefoodieguild.blog/wp-content/uploads/2013/08/07aug2013_1_captains-shack_stuffed-peppers_stuffed-tomato_stuffed-squash_cooking.jpg07Aug2013_1_Captains-Shack_Stuffed-Peppers_Stuffed-Tomato_Stuffed-Squash_Cooking2013-08-09T01:46:33+00:00monthlyhttps://boisefoodieguild.blog/2013/08/05/happy-hour-at-highlands-hollow-brewhouse/https://boisefoodieguild.blog/wp-content/uploads/2013/08/highlands-hollow-logo.jpgHighlands-Hollow-Logohttps://boisefoodieguild.blog/wp-content/uploads/2013/08/05aug2013_1c_harrison-hollow_black-bean-nachos.jpg05Aug2013_1c_Harrison-Hollow_Black-Bean-NachosBlack Bean Nachoshttps://boisefoodieguild.blog/wp-content/uploads/2013/08/05aug2013_1b_harrison-hollow_loaded-fries.jpg05Aug2013_1b_Harrison-Hollow_Loaded-FriesLoaded Frieshttps://boisefoodieguild.blog/wp-content/uploads/2013/08/05aug2013_1a_highlands-hollow-pub_beer-samples.jpg05Aug2013_1a_Highlands-Hollow-Pub_Beer-Sampleshttps://boisefoodieguild.blog/wp-content/uploads/2013/08/05aug2013_1_highlands-hollow-pub_sign.jpg05Aug2013_1_Highlands-Hollow-Pub_Sign2013-08-06T02:27:30+00:00monthlyhttps://boisefoodieguild.blog/2013/08/05/grilled-meatloaf/https://boisefoodieguild.blog/wp-content/uploads/2013/08/03aug2013_1a_captains-shack_grilled-meatloaf_plated-best.jpg03Aug2013_1a_Captains-Shack_Grilled-Meatloaf_Plated-Besthttps://boisefoodieguild.blog/wp-content/uploads/2013/08/03aug2013_1_captains-shack_grilled-meatloaf_on-grill.jpg03Aug2013_1_Captains-Shack_Grilled-Meatloaf_On-Grill2013-08-05T16:13:52+00:00monthlyhttps://boisefoodieguild.blog/2013/08/02/maggies-dinner-3/https://boisefoodieguild.blog/wp-content/uploads/2013/08/02aug2013_1a_captains-shack_maggie_cedar-plank-copper-river-salmon_completed.jpg02Aug2013_1a_Captains-Shack_Maggie_Cedar-Plank-Copper-River-Salmon_Completedhttps://boisefoodieguild.blog/wp-content/uploads/2013/08/02aug2013_1_captains-shack_maggie_cedar-plank-copper-river-salmon_ready-to-grill.jpg02Aug2013_1_Captains-Shack_Maggie_Cedar-Plank-Copper-River-Salmon_Ready-To-GrillCopper River salmon on the cedar planks and ready for the grill. Salt, pepper and fresh tarragon and that's all!https://boisefoodieguild.blog/wp-content/uploads/2013/08/02aug2013_2a_captains-shack_maggie_cedar-plank-copper-river-salmon_overall-plated.jpg02Aug2013_2a_Captains-Shack_Maggie_Cedar-Plank-Copper-River-Salmon_Overall-PlatedMaggie's Summer Salmon Salad - Grilled Cedar Plank Copper River Salmon, Sweet Pepper Slices, Celery Slices, Grilled Pineapple, Grilled Apricot, Crab Dip - East Coast Style and Chopped Lettuce. Next week - probably stuffed peppers one day. Hope Maggie and Trish enjoy this plate. Cheers!https://boisefoodieguild.blog/wp-content/uploads/2013/08/02aug2013_2_captains-shack_maggie_cedar-plank-copper-river-salmon_closeup-plated.jpg02Aug2013_2_Captains-Shack_Maggie_Cedar-Plank-Copper-River-Salmon_CloseUp-PlatedClose up photo of the Copper River salmon.2013-08-02T22:27:10+00:00monthlyhttps://boisefoodieguild.blog/2013/08/01/crab-dip-east-coast-style/https://boisefoodieguild.blog/wp-content/uploads/2013/08/01aug2013_1_captains-shack_crab-salad_yellow-tomato_scene-mode.jpg01Aug2013_1_Captains-Shack_Crab-Salad_Yellow-Tomato_Scene-Mode2013-08-01T19:25:48+00:00monthlyhttps://boisefoodieguild.blog/2013/07/31/maggies-dinner-ii/2013-08-01T05:06:32+00:00monthlyhttps://boisefoodieguild.blog/2013/07/29/maggies-dinner/2013-07-29T21:54:14+00:00monthlyhttps://boisefoodieguild.blog/2013/07/26/chicken-tagine-with-mushrooms-and-moroccan-green-olives/https://boisefoodieguild.blog/wp-content/uploads/2013/07/26july2013_1_captains-shack_tagine-of-chicken.jpg26July2013_1_Captains-Shack_Tagine-Of-Chicken2013-07-29T00:51:07+00:00monthlyhttps://boisefoodieguild.blog/2013/07/28/chicken-tagine-and-mushrooms-with-moroccan-green-olives-revisited/https://boisefoodieguild.blog/wp-content/uploads/2013/07/28july2013_1d_captains-shack_chix-tagine_enlarged.jpg28July2013_1d_Captains-Shack_Chix-Tagine_Enlargedhttps://boisefoodieguild.blog/wp-content/uploads/2013/07/28july2013_1c_captains-shack_chix-tagine_complete.jpg28July2013_1c_Captains-Shack_Chix-Tagine_CompleteThe completed chicken tagine.https://boisefoodieguild.blog/wp-content/uploads/2013/07/28july2013_1b_captains-shack_chix-tagine_add-mush-lemon.jpg28July2013_1b_Captains-Shack_Chix-Tagine_Add-Mush-LemonAdding the mushrooms and the preserved lemon. See recipe below.https://boisefoodieguild.blog/wp-content/uploads/2013/07/28july2013_1a_captains-shack_chix-tagine_ready-for-oven.jpg28July2013_1a_Captains-Shack_Chix-Tagine_Ready-For-OvenReady for the oven.https://boisefoodieguild.blog/wp-content/uploads/2013/07/28july2013_1_captains-shack_chix-tagine_chermoula.jpg28July2013_1_Captains-Shack_Chix-Tagine_ChermoulaChermoula - Marinade2013-07-29T00:46:42+00:00monthlyhttps://boisefoodieguild.blog/2013/07/27/activism-at-the-new-boise-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1g_new-farmers-market_crowd.jpg27July2013_1g_New-Farmers-Market_CrowdThe New Boise Farmer's Markethttps://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1f_new-farmers-market_sign_cut-carbon.jpg27July2013_1f_New-Farmers-Market_Sign_Cut-Carbonhttps://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1e_new-farmers-market_karen-ellis.jpg27July2013_1e_New-Farmers-Market_Karen-EllisNew Boise Farmer's Market President, Karen Ellis, introduces the speakers.https://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1e_new-farmers-market_janie-burns_meadow-lark-farms.jpg27July2013_1e_New-Farmers-Market_Janie-Burns_Meadow-Lark-FarmsJanie Burns, owner of Meadow Lark Farms in Nampa, Idaho, and on the Bord of Directors of the market, addresses the crowd. She states that, "95% of the produce sold statewide is shipped in." Let's change that .... let's support the Saturday Farmer's Markets that are sprouting up (pun intended!) statewide and nationwide. Think Localhttps://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1e_new-farmers-market_greg-koenig_konig-winery-and-distillery.jpg27July2013_1e_New-Farmers-Market_Greg-Koenig_Konig-Winery-and-DistilleryGreg Koenig, Koenig Vineyards and Distillery, discusses the changing growing seasons and weather conditions that effect grape growing. "Wine is bottled sunshine" is one of his credos. https://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1e_new-farmers-market_dave-krick_red-feather_bitter-creek.jpg27July2013_1e_New-Farmers-Market_Dave-Krick_Red-Feather_Bitter-CreekDave Krick, Red Feather Lounge and Bitter Creek Ale House owner. All local products are used at his eaterys.https://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1e_new-farmers-market_cheri-buckner-webb_rep19.jpg27July2013_1e_New-Farmers-Market_Cheri-Buckner-Webb_Rep19Cheri Buckner-Webb, District 19 Senator, addresses the crowd on the effects of climate change on agriculture within the state. She is on the State Agriculture Committee.https://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1e_new-farmers-market_chance-requa_requa-farms-tf.jpg27July2013_1e_New-Farmers-Market_Chance-Requa_Requa-Farms-TFChance Requa owner of Requa Farms in Twin Falls, Idaho, speakers to the crowd. He emphasized the fact that he produces a product, we buy the product and he must then produce more product. It's an endless cycle.https://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1d_new-farmers-market_janie-burns_greg-koenig.jpg27July2013_1d_New-Farmers-Market_Janie-Burns_Greg-Koenighttps://boisefoodieguild.blog/wp-content/uploads/2013/07/27july2013_1b_new-farmers-market_everyone-loves-the-market.jpg27July2013_1b_New-Farmers-Market_Everyone-Loves-The-MarketAll living creatures love the market and the products that are available here.2013-07-27T19:06:27+00:00monthlyhttps://boisefoodieguild.blog/2013/07/26/apple-uses/https://boisefoodieguild.blog/wp-content/uploads/2013/07/apple-poster.jpgApple-Poster2013-07-26T16:59:52+00:00monthlyhttps://boisefoodieguild.blog/2013/07/20/garlic-explained/https://boisefoodieguild.blog/wp-content/uploads/2013/07/graphic-garlic-types.jpgGraphic-Garlic-Types2013-07-20T19:52:07+00:00monthlyhttps://boisefoodieguild.blog/2013/07/19/tilapia-and-garlic-asparagus-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/07/19july2013_1_captains-shack_tilapia_plated.jpg19July2013_1_Captains-Shack_Tilapia_Plated2013-07-20T01:53:39+00:00monthlyhttps://boisefoodieguild.blog/2013/07/19/william-sonoma-class-italian-2/2013-07-19T17:13:02+00:00monthlyhttps://boisefoodieguild.blog/2013/06/21/williams-sonoma-cooking-class-pizza/https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1g_william-sonoma-class_gelato.jpg20June2013_1g_William-Sonoma-Class_GelatoFinish the meal with a wonderful Creme Fraiche Gelato. Double yum!https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1f_william-sonoma-class_potato-anchovy-ricotta_prep.jpg20June2013_1f_William-Sonoma-Class_Potato-Anchovy-Ricotta_PrepAnyone for a Potato and Anchovy Pizza? Pair this with a Caesar Salad and you've got a wonderful meal.https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1f_william-sonoma-class_potato-anchovy-ricotta_plated.jpg20June2013_1f_William-Sonoma-Class_Potato-Anchovy-Ricotta_PlatedYum!https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1e_william-sonoma-class_prosciutto-arugula_prep.jpg20June2013_1e_William-Sonoma-Class_Prosciutto-Arugula_PrepPrepping a Prosciutto and Arugula Pizza.https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1e_william-sonoma-class_prosciutto-arugula_plated.jpg20June2013_1e_William-Sonoma-Class_Prosciutto-Arugula_PlatedThe finished product and ready to eat.https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1d_william-sonoma-class_sausage-pepper-pizza_prep.jpg20June2013_1d_William-Sonoma-Class_Sausage-Pepper-Pizza_PrepPrepping the Sausage and Pepper Pizza.https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1d_william-sonoma-class_sausage-pepper-pizza_plated.jpg20June2013_1d_William-Sonoma-Class_Sausage-Pepper-Pizza_PlatedThe finished product.https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1d_william-sonoma-class_sausage-pepper-pizza_cheese.jpg20June2013_1d_William-Sonoma-Class_Sausage-Pepper-Pizza_CheeseAdding the cheese.https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1c_william-sonoma-class_pizza-toss.jpg20June2013_1c_William-Sonoma-Class_Pizza-TossThe pizza toss. Nice job, Chef!https://boisefoodieguild.blog/wp-content/uploads/2013/06/20june2013_1b_william-sonoma-class_kneeding-dough.jpg20June2013_1b_William-Sonoma-Class_Kneeding-DoughChef Chad kneads the pizza dough.2013-07-19T04:58:19+00:00monthlyhttps://boisefoodieguild.blog/2013/07/18/idaho-hotel-silver-city-event/https://boisefoodieguild.blog/wp-content/uploads/2013/07/dscn1002.jpgDscn1002https://boisefoodieguild.blog/wp-content/uploads/2013/07/dscn0991.jpgDscn0991https://boisefoodieguild.blog/wp-content/uploads/2013/07/dscn0988.jpgDscn09882013-07-18T17:49:22+00:00monthlyhttps://boisefoodieguild.blog/2013/07/16/corn-pie-tonight/https://boisefoodieguild.blog/wp-content/uploads/2013/07/16july2013_1_captains-shack_corn-pie_sliced-toms.jpg16July2013_1_Captains-Shack_Corn-Pie_Sliced-TomsIt may have been National Corn Fritter Day, but we decided on a family favorite - Corn Pie. Here was our menu: Corn Pie Scallop Cakes Sliced Red, Yellow and Zebra Tomatoes with Basil and Oregano Shreds 2009 Sawtooth Petite Sirah This was a YUM dinner! Comfort food.2013-07-17T12:25:13+00:00monthlyhttps://boisefoodieguild.blog/2013/07/16/do-you-know-your-grains/https://boisefoodieguild.blog/wp-content/uploads/2013/07/grain-photo.jpgGrain-Photo2013-07-16T18:16:10+00:00monthlyhttps://boisefoodieguild.blog/2013/07/16/scallop-cakes/https://boisefoodieguild.blog/wp-content/uploads/2013/07/15july2013_1_captains-shack_scallop-cakes-plated.jpg15July2013_1_Captains-Shack_Scallop-Cakes-Plated2013-07-16T17:46:56+00:00monthlyhttps://boisefoodieguild.blog/2013/07/13/30th-anniversary-weekend-part-1/2013-07-13T18:03:35+00:00monthlyhttps://boisefoodieguild.blog/2013/07/11/turmeric-the-poor-mans-saffron/https://boisefoodieguild.blog/wp-content/uploads/2013/07/tumeric-advantages.jpgTumeric-Advantages2025-09-17T18:08:43+00:00monthlyhttps://boisefoodieguild.blog/2013/07/11/cream-of-tartar-what/https://boisefoodieguild.blog/wp-content/uploads/2013/07/cream-of-tarter.jpgCream-of-Tarter2013-07-11T19:12:29+00:00monthlyhttps://boisefoodieguild.blog/2013/07/11/acme-bake-shop-opens-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2013/07/acme-bakery-michael-soraya-sign.jpgAcme-Bakery-Michael-Soraya-Sign(Boise Weekly July 10, 2013)2013-07-11T18:19:48+00:00monthlyhttps://boisefoodieguild.blog/2013/07/10/july-wine-club-dinner-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/07/09july2013_1c_buzz-july-wine-club_citrus-salad_awesome.jpg09July2013_1c_Buzz-July-Wine-Club_Citrus-Salad_AwesomeCitrus Salad (This was a great salad. Cristi said she will post the recipe for the dressing. Loved it!)https://boisefoodieguild.blog/wp-content/uploads/2013/07/09july2013_1b_buzz-july-wine-club_fish-taco.jpg09July2013_1b_Buzz-July-Wine-Club_Fish-TacoFish Tacos with Hominy and Bean Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/07/09july2013_1a_buzz-july-wine-club_asparagus-soup.jpg09July2013_1a_Buzz-July-Wine-Club_Asparagus-SoupChilled Asparagus Soup (Awesome)https://boisefoodieguild.blog/wp-content/uploads/2013/07/09july2013_1_buzz-july-wine-club_walnut-pie_grilled-peach.jpg09July2013_1_Buzz-July-Wine-Club_Walnut-Pie_Grilled-PeachCalifornia Walnut Pie Grilled Peacheshttps://boisefoodieguild.blog/wp-content/uploads/2013/07/09july2013_1_buzz-july-wine-club_pizza-ca-roll.jpg09July2013_1_Buzz-July-Wine-Club_Pizza-CA-RollFlatbread Pizza and California Roll2013-07-10T20:21:03+00:00monthlyhttps://boisefoodieguild.blog/2013/07/07/old-peoples-sunday-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/07/07july2013_1_captains-shack_old-peoples_dinner_plated.jpg07July2013_1_Captain's-Shack_Old-Peoples_Dinner_PlatedGreen Peas Baked Potato Fresh Green Garden Salad Baked Chicken with homemade bread crumbs infused with fresh sage and thyme 2010 Fujishin Family Cellars Viognier from the Snake River AVA, Idaho2013-07-08T00:00:11+00:00monthlyhttps://boisefoodieguild.blog/2013/07/06/a-salad-on-a-warm-summer-evening/https://boisefoodieguild.blog/wp-content/uploads/2013/07/06july2013_1_captains-shack_summer-salad-dinner_plated.jpg06July2013_1_Captain's-Shack_Summer-Salad-Dinner_Plated2013-07-07T03:04:42+00:00monthlyhttps://boisefoodieguild.blog/2013/06/24/quarterly-dinner-at-the-buzz-2/https://boisefoodieguild.blog/wp-content/uploads/2013/06/23june2013_1e_buzz-quarterly_brown-sugar-pound-cake.jpg23June2013_1e_Buzz-Quarterly_Brown-Sugar-Pound-CakeBrown Sugar Pound Cake with Praline Sauce (oh my!!) NV Henkell Trocken 11.5% alc not bad with this dessert. [18] $15.00 1997 Blaufrankisch Strowein 11.5% alc. this took the "show". awwesome with the dessert [19] $20.00https://boisefoodieguild.blog/wp-content/uploads/2013/06/23june2013_1d_buzz-quarterly_steak-house-dinner.jpg23June2013_1d_Buzz-Quarterly_Steak-House-DinnerSteak House Dinner and Q!uiona Salad 2009 Basil Cellars Claret 15.2% alc. great with the steak.[18] $18.00 2011 Bridlewood Cabernet5 Sauvignon 13.8% alc. not as good as the Basil Cellars with this entree. [17] $17.00https://boisefoodieguild.blog/wp-content/uploads/2013/06/23june2013_1c_buzz-quarterly_carribean-shrimp-salad.jpg23June2013_1c_Buzz-Quarterly_Carribean-Shrimp-SaladCaribbean Grilled Shrimp Salad 2011 Martin Codax Alborino 12.5% alc. [16] $18.00 https://boisefoodieguild.blog/wp-content/uploads/2013/06/23june2013_1b_buzz-quarterly_cabbage-soup.jpg23June2013_1b_Buzz-Quarterly_Cabbage-Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/06/23june2013_1a_buzz-quarterly_garden-beignets.jpg23June2013_1a_Buzz-Quarterly_Garden-BeignetsGarden Beignets with Crispy Greenshttps://boisefoodieguild.blog/wp-content/uploads/2013/06/23june2013_1_buzz-quarterly_two-good-wines.jpg23June2013_1_Buzz-Quarterly_Two-Good-Wines2013-06-24T16:57:08+00:00monthlyhttps://boisefoodieguild.blog/2013/06/14/homemade-pasta-yum/https://boisefoodieguild.blog/wp-content/uploads/2013/06/13june2013_2_captains-shack_talapia.jpg13June2013_2_Captain's-Shack_TalapiaRobin said that she wanted to make pasta sometime this week. So we bought the supplies, 2 dozen eggs and semolina flour. Combine that with talapia and look at our dinner tonight. Lemon and Thyme Baked Talapia Homemade Pasta with Fresh Peas browned butter and fresh sage Fresh Green Salad 2011 Dusted Valley (WA) Pinot Giis2013-06-15T02:17:07+00:00monthlyhttps://boisefoodieguild.blog/2013/06/13/sumac-lamb-burgers/https://boisefoodieguild.blog/wp-content/uploads/2013/06/13june2013_1_captains-shack_lamb-burgers_plated.jpg13June2013_1_Captain's-Shack_Lamb-Burgers_PlatedLamb Burgers with Sumac Herbs Butter Lettuce Tomato and Avacado Served with a 2012 Rubiolo Gagliole Chianti Classico2013-06-14T01:19:55+00:00monthlyhttps://boisefoodieguild.blog/2013/06/12/australian-wines-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/06/11june2013_1e_buzz-australia-wines_pavlola.jpg11June2013_1e_Buzz-Australia-Wines_PavlolaPavlola and Vanilla Slice 2011 Layer Cake Shiraz 14.5% alc. a little heavy for this dessert, but a very good wine, nonetheless. [18] $18.00https://boisefoodieguild.blog/wp-content/uploads/2013/06/11june2013_1d_buzz-australia-wines_meat-pie_ginger-beans.jpg11June2013_1d_Buzz-Australia-Wines_Meat-Pie_Ginger-Beanshttps://boisefoodieguild.blog/wp-content/uploads/2013/06/11june2013_1c_buzz-australia-wines_roasted-beet-mango-salad.jpg11June2013_1c_Buzz-Australia-Wines_Roasted-Beet-Mango-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/06/11june2013_1b_buzz-australia-wines_chilled-cucumber-soup.jpg11June2013_1b_Buzz-Australia-Wines_Chilled-Cucumber-Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/06/11june2013_1a_buzz-australia-wines_dagwood-dogs.jpg11June2013_1a_Buzz-Australia-Wines_Dagwood-DogsQuiche with Marmite Dgwood Dogs Zuchinni Bites 2008 Box Head White 12.5% alc. not a bad wine and went fairly well with this appetizer. A little light. [17] $15.00https://boisefoodieguild.blog/wp-content/uploads/2013/06/11june2013_1_buzz-australia-wines_morels-mustard-cream-sauce.jpg11June2013_1_Buzz-Australia-Wines_Morels-Mustard-Cream-SauceMorels in Sherry 2013-06-12T23:38:03+00:00monthlyhttps://boisefoodieguild.blog/2013/06/11/koenig-vineyards-and-cottonwood-grille/2013-06-11T17:37:52+00:00monthlyhttps://boisefoodieguild.blog/2013/06/09/william-sonoma-grilling-seminar/https://boisefoodieguild.blog/wp-content/uploads/2013/06/09june2013_1f_william-sonoma-class_pork-roast.jpg09June2013_1f_William-Sonoma-Class_Pork-RoastPork Loin. I'll post the recipe for the sauce tomorrow.https://boisefoodieguild.blog/wp-content/uploads/2013/06/09june2013_1e_william-sonoma-class_shrimp.jpg09June2013_1e_William-Sonoma-Class_ShrimpShrimp plated.https://boisefoodieguild.blog/wp-content/uploads/2013/06/09june2013_1d_william-sonoma-class_shrimp-on-salt-block.jpg09June2013_1d_William-Sonoma-Class_Shrimp-On-Salt-BlockCooking shrimp on a salt block. Personally, I think it is way too much salt.https://boisefoodieguild.blog/wp-content/uploads/2013/06/09june2013_1c_william-sonoma-class_pulled-pork.jpg09June2013_1c_William-Sonoma-Class_Pulled-PorkPulled Porkhttps://boisefoodieguild.blog/wp-content/uploads/2013/06/09june2013_1b_william-sonoma-class_pork-sear.jpg09June2013_1b_William-Sonoma-Class_Pork-SearSearing the pork loin.https://boisefoodieguild.blog/wp-content/uploads/2013/06/09june2013_1a_william-sonoma-class_chef-chad.jpg09June2013_1a_William-Sonoma-Class_Chef-ChadChef Chad roats spices.https://boisefoodieguild.blog/wp-content/uploads/2013/06/09june2013_1_william-sonoma-class_overview.jpg09June2013_1_William-Sonoma-Class_Overview2013-06-10T01:37:56+00:00monthlyhttps://boisefoodieguild.blog/2013/06/06/comfort-food-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/06/05june2013_1_captains-shack_fried-chix_slaw_corn.jpg05June2013_1_Captain's-Shack_Fried-Chix_Slaw_Corn2013-06-06T18:24:01+00:00monthlyhttps://boisefoodieguild.blog/2013/06/02/breakfast-at-the-triangle-in-sweet-idaho/2024-04-23T23:24:27+00:00monthlyhttps://boisefoodieguild.blog/2013/05/31/whip-night-at-the-buzz-and-lobster-and-potato-salad/https://boisefoodieguild.blog/wp-content/uploads/2013/05/31may2013_1a_captains-shack_lobster-potato-salad_plated.jpg31May2013_1a_Captain's-Shack_Lobster-Potato-Salad_PlatedLobster and Potato Salad with Acme Bakery (Boise) Rye Bread. https://boisefoodieguild.blog/wp-content/uploads/2013/05/31may2013_1_captains-shack_lobster-potato-salad.jpg31May2013_1_Captain's-Shack_Lobster-Potato-SaladLobster and Potato Salad. Loved it!https://boisefoodieguild.blog/wp-content/uploads/2013/05/30may2013_1a_whip-the-buzz_christis-cheese.jpg30May2013_1a_Whip-The-Buzz_Christi's-CheeseCristi is learning to make cheese. Here is one she made and it was good!https://boisefoodieguild.blog/wp-content/uploads/2013/05/30may2013_1_whip-the-buzz_asian-tacos.jpg30May2013_1_Whip-The-Buzz_Asian-TacosAsian Tacos. Yummy!https://boisefoodieguild.blog/wp-content/uploads/2013/05/30may2013_1_the-buzz-whip_bob-selfpoitrait.jpg30May2013_1_The-Buzz-Whip_Bob-SelfPoitrait2013-06-01T02:51:45+00:00monthlyhttps://boisefoodieguild.blog/2013/05/28/june-events-at-the-buzz-2/2013-05-28T16:05:21+00:00monthlyhttps://boisefoodieguild.blog/2013/05/27/not-your-standard-memorial-day-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/05/27may2013_1a_captains-shack_spring-potato-salad.jpg27May2013_1a_Captains-Shack_Spring-Potato-Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/05/27may2013_1_captains-shack_laqmb-morels-spring-potato-salad.jpg27May2013_1_Captains-Shack_Laqmb-Morels-Spring-Potato-SaladLamb Ribs and Chop Morel Mushrooms in Dry Sherry and Leek Fondue Spring Bounty Potato Salad Acme Bakery Baguette 2004 Sawtooth Winery Petit Verdot2013-05-28T01:12:47+00:00monthlyhttps://boisefoodieguild.blog/2013/05/26/sunday-brunch-at-cottonwood-grille/https://boisefoodieguild.blog/wp-content/uploads/2013/05/26may2013_1d_cottonwood-grille_snow-crab-omelet.jpg26May2013_1d_Cottonwood-Grille_Snow-Crab-OmeletSnow Crab Omelet I had this and it was delicious! Good Hollandaise Sauce.https://boisefoodieguild.blog/wp-content/uploads/2013/05/26may2013_1c_cottonwood-grille_scandanavian-gravalox.jpg26May2013_1c_Cottonwood-Grille_Scandanavian-Gravaloxhttps://boisefoodieguild.blog/wp-content/uploads/2013/05/26may2013_1b_cottonwood-grille_bloody-mary.jpg26May2013_1b_Cottonwood-Grille_Bloody-MaryBacon Vodka Bloody Mary Daily allowance of vegetables in a glass.https://boisefoodieguild.blog/wp-content/uploads/2013/05/26may2013_1_cottonwood-grille_strange-folks.jpg26May2013_1_Cottonwood-Grille_Strange-Folks2013-05-27T05:02:32+00:00monthlyhttps://boisefoodieguild.blog/2013/05/25/grilled-lamb-and-good-friends-start-the-summer-season/2013-05-25T17:06:07+00:00monthlyhttps://boisefoodieguild.blog/2013/05/22/lets-eat-our-way-thru-election-day/https://boisefoodieguild.blog/wp-content/uploads/2013/05/shawn-carmen_falcon_graphic-titled.jpgShawn-Carmen_Falcon_Graphic-TitledThe Boise Fledge Watch Team logo by Shawn Carman.https://boisefoodieguild.blog/wp-content/uploads/2013/05/21may2013_1a_bob-and-bill1.jpg21May2013_1a_Bob-And-BillBob Young and Bill Heinrichhttps://boisefoodieguild.blog/wp-content/uploads/2013/05/21may2013_1_bil-and-bill1.jpg21May2013_1_Bil-And-BillBill Heinrich and Bill Bosworthhttps://boisefoodieguild.blog/wp-content/uploads/2013/05/21may2013_1d_falcon-watch-10barrel_10-barrel-burger.jpg21May2013_1d_Falcon-Watch-10Barrel_10-Barrel-Burger10 Barrel Pub Burger. Both of these went extremely well with the beer sampler.https://boisefoodieguild.blog/wp-content/uploads/2013/05/21may2013_1c_falcon-watch-10barrel_std-burger.jpg21May2013_1c_Falcon-Watch-10Barrel_Std-BurgerStandard Burger.https://boisefoodieguild.blog/wp-content/uploads/2013/05/21may2013_1b_falcon-watch-10barrel_tasting-flight.jpg21May2013_1b_Falcon-Watch-10Barrel_Tasting-Flight10 Barrel Beer Samplerhttps://boisefoodieguild.blog/wp-content/uploads/2013/05/21may2013_1a_falcon-watch-10barrel_wild-west-breakfast.jpg21May2013_1a_Falcon-Watch-10Barrel_Wild-West-BreakfastBreakfast Wrap at Wild Westhttps://boisefoodieguild.blog/wp-content/uploads/2013/05/21may2013_1_falcon-watch-10barrel_wild-west-breakfast.jpg21May2013_1_Falcon-Watch-10Barrel_Wild-West-Breakfast2013-05-22T21:12:58+00:00monthlyhttps://boisefoodieguild.blog/2013/05/20/morel-mushrooms-in-dry-sherry-and-leek-fondue-for-dinner-tonight/https://boisefoodieguild.blog/wp-content/uploads/2013/05/20may2013_1_captains-shack_morel-mushrooms_plated.jpg20May2013_1_Captains-Shack_Morel-Mushrooms_Plated2013-05-22T15:08:26+00:00monthlyhttps://boisefoodieguild.blog/2013/05/18/lamb-riblets-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/05/18may2013_1_captains-shack_lamb-riblets-mataki-mush_asian-salad_better.jpg18May2013_1_Captains-Shack_Lamb-Riblets-Mataki-Mush_Asian-Salad_BetterLamb Riblets, Baked Mataki Mushrooms and Asian Salad. One culturally mixed dinner tonight, but delicious! 2013-05-19T03:05:27+00:00monthlyhttps://boisefoodieguild.blog/2013/05/18/new-boise-saturday-farmers-market-produce/https://boisefoodieguild.blog/wp-content/uploads/2013/05/18may2013_1_new-farmers-market_produce.jpg18May2013_1_New-Farmers-Market_ProduceArugula, Carrots, Rolingston Chevre Blue Goat Cheest, Fresh Morels and a new mushroom to me, Fresh Mataki.2013-05-18T15:57:59+00:00monthlyhttps://boisefoodieguild.blog/2013/05/17/lunch-at-bens-crow-inn-dinner-at-home/https://boisefoodieguild.blog/wp-content/uploads/2013/05/17may2013_1b_captains-shack_crow-inn_clams_lunch.jpg17May2013_1b_Captains-Shack_Crow-Inn_Clams_LunchBen's Crow Inn - Steamed Clamshttps://boisefoodieguild.blog/wp-content/uploads/2013/05/17may2013_1a_captains-shack_crow-inn_halibut_lunch.jpg17May2013_1a_Captains-Shack_Crow-Inn_Halibut_LunchBen's Crow Inn Halibut Platehttps://boisefoodieguild.blog/wp-content/uploads/2013/05/17may2013_1_captains-shack_scrambled-eggs-and-pancetta_dinner.jpg17May2013_1_Captains-Shack_Scrambled-Eggs-And-Pancetta_DinnerOur House - Dinner Scrambled Eggs with Pancetta Fresh Pear and Strawberry Mixed Fruit Acme Bakery Rye Toasthttps://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1a_wild-west-bakery_blue-pansy.jpg28Apr2013_1a_Wild-West-Bakery_Blue-Pansy2013-05-18T03:56:50+00:00monthlyhttps://boisefoodieguild.blog/2013/05/16/pacific-northwest-wine-dinner-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_2d_the-buzz_nw-wine-dinner_strawberry-rhubarb-crisp.jpg15May2013_2d_The-Buzz_NW-Wine-Dinner_Strawberry-Rhubarb-Crisphttps://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_2c_the-buzz_nw-wine-dinner_huckleberry-chix.jpg15May2013_2c_The-Buzz_NW-Wine-Dinner_Huckleberry-ChixHuckleberry 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] $2.00https://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_2b_the-buzz_nw-wine-dinner_grilled-tomato-salad.jpg15May2013_2b_The-Buzz_NW-Wine-Dinner_Grilled-Tomato-SaladRoasted Tomato Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_2a_the-buzz_nw-wine-dinner_pea-soup.jpg15May2013_2a_The-Buzz_NW-Wine-Dinner_Pea-SoupPea Soup (interesting and good!) 2011 G3 Chardonnay 13.7 alc. nice gold color but lacking in taste. went well, however, with the souphttps://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_2_the-buzz_nw-wine-dinner_salmon-canapes.jpg15May2013_2_The-Buzz_NW-Wine-Dinner_Salmon-CanapesSalmon Canapes Potato and Mushroom Apple Cakehttps://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_1b_the-buzz_nw-wine-dinner_columbine.jpg15May2013_1b_The-Buzz_NW-Wine-Dinner_ColumbineColumbinehttps://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_1a_the-buzz_nw-wine-dinner_miners-lettuce.jpg15May2013_1a_The-Buzz_NW-Wine-Dinner_Miners-Lettucehttps://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_1_the-buzz_nw-wine-dinner_flowers-columbine.jpg15May2013_1_The-Buzz_NW-Wine-Dinner_Flowers-ColumbineBleeding Hearts2013-05-17T14:16:10+00:00monthlyhttps://boisefoodieguild.blog/2013/05/13/breaded-mahi-mahi-for-dinner-warm-beet-orange-salad-recipe/https://boisefoodieguild.blog/wp-content/uploads/2013/05/13may2013_1a_captains-shack-mahimahi_mahimahi_white-beans_onion-asparagus.jpg13May2013_1a_Captains-Shack-MahiMahi_MahiMahi_White-Beans_Onion-AsparagusBraised Mahi Mahi with Homemade Tartar Sauce and Bread Crumbs Rosemary White Beans Onion and Asparagus with Morel Mushroomshttps://boisefoodieguild.blog/wp-content/uploads/2013/05/13may2013_1_captains-shack-mahimahi_brandywine-vineyards_leon-millot-grape.jpg13May2013_1_Captains-Shack-MahiMahi_Brandywine-Vineyards_Leon-Millot-Grape2013-05-14T14:30:39+00:00monthlyhttps://boisefoodieguild.blog/2013/05/07/spring-is-in-the-air-at-the-buzz/2013-05-07T15:15:36+00:00monthlyhttps://boisefoodieguild.blog/2013/05/06/lobster-sliders/https://boisefoodieguild.blog/wp-content/uploads/2013/05/06may2013_1_captains-shack_lobster-sliders_plated.jpg06May2013_1_Captains-Shack_Lobster-Sliders_PlatedA good dinner tonight! Lobster Sliders Fresh made tartar sauce fresh picked miner's lettuce yellow tomato2013-05-07T14:50:50+00:00monthlyhttps://boisefoodieguild.blog/2013/05/05/broiled-lamb-chops-with-asparagus-stuffed-sweet-onion/https://boisefoodieguild.blog/wp-content/uploads/2013/05/05may2013_1a_captains-shack_lamb_plated.jpg05May2013_1a_Captains-Shack_Lamb_PlatedBroiled Lamb Chopshttps://boisefoodieguild.blog/wp-content/uploads/2013/05/05may2013_1_captains-shack_lamb_onion-stuffed.jpg05May2013_1_Captains-Shack_Lamb_Onion-Stuffed2013-05-15T19:07:14+00:00monthlyhttps://boisefoodieguild.blog/2013/05/04/grand-opening-new-boise-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2013/05/04may2013_1d_new-boise-market_mushrooms.jpg04May2013_1d_New-Boise-Market_MushroomsFresh, hard to find mushrooms.https://boisefoodieguild.blog/wp-content/uploads/2013/05/04may2013_1c_new-boise-market_fiddlehead-ferns.jpg04May2013_1c_New-Boise-Market_Fiddlehead-FernsFiddlehead Fernshttps://boisefoodieguild.blog/wp-content/uploads/2013/05/04may2013_1b_new-boise-market_waffle-stack.jpg04May2013_1b_New-Boise-Market_Waffle-StackFood is available at the market. Here is a Waffle Stack.https://boisefoodieguild.blog/wp-content/uploads/2013/05/04may2013_1a_new-boise-market_pansy-basket.jpg04May2013_1a_New-Boise-Market_Pansy-BasketPotted flowers. Here are some Pansy's.https://boisefoodieguild.blog/wp-content/uploads/2013/05/04may2013_1_new-boise-market_booths.jpg04May2013_1_New-Boise-Market_Booths2013-05-04T17:17:39+00:00monthlyhttps://boisefoodieguild.blog/2013/05/04/sole-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/05/03may2013_1_captains-shack_buttermilk-sole_green-salad-with-pickled-beets.jpg03May2013_1_Captains-Shack_Buttermilk-Sole_Green-Salad-With-Pickled-Beets2013-05-04T16:43:17+00:00monthlyhttps://boisefoodieguild.blog/2013/04/28/wild-west-bakery-and-espresso/https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1e_wild-west-bakery_omelet.jpg28Apr2013_1e_Wild-West-Bakery_OmeletMiss Donna said to try the omelet that the Chef makes a good one. Yes he does. Just look at this one and make one from many fillings. You choose.https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1d_wild-west-bakery_eggs-benedick.jpg28Apr2013_1d_Wild-West-Bakery_Eggs-BenedickRobin had Eggs Benedict. https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1c_wild-west-bakery_miss-donna-baker_mm-cupcakes.jpg28Apr2013_1c_Wild-West-Bakery_Miss-Donna-Baker_M&M-CupcakesOr how about an M&M Cupcake.https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1c_wild-west-bakery_miss-donna_baker.jpg28Apr2013_1c_Wild-West-Bakery_Miss-Donna_BakerMiss Donna, Baker, presents some of her creations. Yum!https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1c_wild-west-bakery_choc-mint-bars.jpg28Apr2013_1c_Wild-West-Bakery_Choc-Mint-BarsOr maybe a Chocolate Mint Bar.https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1c_wild-west-bakery_blueberry-muffin.jpg28Apr2013_1c_Wild-West-Bakery_Blueberry-MuffinMiss Donna's Blueberry Muffin.https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1a_wild-west-bakery_yellow-pansy.jpg28Apr2013_1a_Wild-West-Bakery_Yellow-PansyPansy's greet you at the front door. They are beautiful.https://boisefoodieguild.blog/wp-content/uploads/2013/04/28apr2013_1_wild-west-bakery_sign.jpg28Apr2013_1_Wild-West-Bakery_Sign2013-05-07T04:58:01+00:00monthlyhttps://boisefoodieguild.blog/2013/04/24/10-barrel-brewery-boise-first-visit/2013-04-25T13:07:36+00:00monthlyhttps://boisefoodieguild.blog/2013/04/22/10-barrel-brewing-opens-in-boise-today/https://boisefoodieguild.blog/wp-content/uploads/2013/04/10-barrell-brewing-in-boise.jpg10-Barrell-Brewing-In-Boise2013-04-22T17:25:48+00:00monthlyhttps://boisefoodieguild.blog/2013/04/20/wine-meet-up-at-le-cafe-de-paris/https://boisefoodieguild.blog/wp-content/uploads/2013/04/19april2013_1_wine-meetup-le-cafe_appetizers.jpg19April2013_1_Wine-MeetUp-Le-Cafe_Appetizers2013-05-04T14:45:20+00:00monthlyhttps://boisefoodieguild.blog/2013/04/18/8554/https://boisefoodieguild.blog/wp-content/uploads/2013/04/chandlers-logo-jpeg.jpgChandlers-Logo-Jpeghttps://boisefoodieguild.blog/wp-content/uploads/2013/04/17april2013_1a_chandlers_tuna.jpg17April2013_1a_Chandlers_TunaBlack Orchid Tunahttps://boisefoodieguild.blog/wp-content/uploads/2013/04/17april2013_1_chandlers_tuna-stack.jpg17April2013_1_Chandlers_Tuna-StackTuna Tower2013-05-04T10:13:41+00:00monthlyhttps://boisefoodieguild.blog/2013/04/16/asparagus-soup-and-shrimp-stuffed-peppers/https://boisefoodieguild.blog/wp-content/uploads/2013/04/16apr2013_1a_captains-shack_asparagus-soup_shrimp-stuffed-peppers.jpg16Apr2013_1a_Captain's-Shack_Asparagus-Soup_Shrimp-Stuffed-Peppershttps://boisefoodieguild.blog/wp-content/uploads/2013/04/16apr2013_1_captains-shack_asparagus-soup_plated-with-egg.jpg16Apr2013_1_Captain's-Shack_Asparagus-Soup_Plated-with-Egg2013-04-16T15:37:30+00:00monthlyhttps://boisefoodieguild.blog/2013/04/10/spanish-wine-dinner-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_2b_the-buzz-spain_st-lukes_nurses.jpg09Apr2013_2b_The-Buzz-Spain_St-Lukes_NursesSherry Grabowski, Connie Merrill, , Diane Ross, Susan Van Houtenhttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_2a_the-buzz-spain_st-lukes_nurses.jpg09Apr2013_2a_The-Buzz-Spain_St-Lukes_NursesBarb Herrick and Sherry Grabowskihttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_2_the-buzz-spain_st-lukes_nurses.jpg09Apr2013_2_The-Buzz-Spain_St-Lukes_NursesDiane Ross, Carol Fountainhttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_1e_the-buzz-spain_torrijas-flan.jpg09Apr2013_1e_The-Buzz-Spain_Torrijas-Flanhttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_1d_the-buzz-spain_paella.jpg09Apr2013_1d_The-Buzz-Spain_PaellaPaellahttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_1c_the-buzz-spain_ensalada-sevillana.jpg09Apr2013_1c_The-Buzz-Spain_Ensalada-Sevillanahttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_1b_the-buzz-spain_sopa-de-pastor-manchego.jpg09Apr2013_1b_The-Buzz-Spain_Sopa-de-Pastor-ManchegoSopa de Pastor Manchegohttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_1a_the-buzz-spain_albondigaws-sheried-mushroomempanada.jpg09Apr2013_1a_The-Buzz-Spain_Albondigaws-Sheried MushroomEmpanadaSopa de Pastor Manchegohttps://boisefoodieguild.blog/wp-content/uploads/2013/04/09apr2013_1_the-buzz-spain_pansy-goat-cheese.jpg09Apr2013_1_The-Buzz-Spain_Pansy-Goat-CheeseRobin brought a Rollingstone Chevre for everyone to try.2013-04-24T15:52:35+00:00monthlyhttps://boisefoodieguild.blog/2009/10/25/new-products-great-comments/https://boisefoodieguild.blog/wp-content/uploads/2009/10/181151580256726248-4231497502554138368.gif181151580256726248-4231497502554138368https://boisefoodieguild.blog/wp-content/uploads/2009/10/bloodorangeinfusedoliveoil1.jpgNew Products, Great Comments!https://boisefoodieguild.blog/wp-content/uploads/2009/10/garlicinfusedoliveoil1.jpgNew Products, Great Comments!https://boisefoodieguild.blog/wp-content/uploads/2009/10/rudyslogogreatone3.gifNew Products, Great Comments!https://boisefoodieguild.blog/wp-content/uploads/2009/10/extravagonzofoodslogobest1.jpgNew Products, Great Comments!https://boisefoodieguild.blog/wp-content/uploads/2009/10/garlicinfusedoliveoil.jpgNew Products, Great Comments!https://boisefoodieguild.blog/wp-content/uploads/2009/10/rudyslogogreatone1.gifNew Products, Great Comments!https://boisefoodieguild.blog/wp-content/uploads/2009/10/extravagonzofoodslogobest.jpgNew Products, Great Comments!https://boisefoodieguild.blog/wp-content/uploads/2009/10/bloodorangeinfusedoliveoil.jpgNew Products, Great Comments!2013-04-18T06:03:59+00:00monthlyhttps://boisefoodieguild.blog/2013/04/06/boise-farmers-market-opened-today/https://boisefoodieguild.blog/wp-content/uploads/2013/04/06apr2013_1d_boise-farmers-market_ballard-family-cheese.jpg06Apr2013_1d_Boise-Farmers-Market_Ballard-Family-CheeseBallard Family Cheesehttps://boisefoodieguild.blog/wp-content/uploads/2013/04/06apr2013_1a_boise-farmers-market_gastons-bakery.jpg06Apr2013_1a_Boise-Farmers-Market_Gastons-Bakeryhttps://boisefoodieguild.blog/wp-content/uploads/2013/04/06apr2013_1_boise-farmers-market_setting-up.jpg06Apr2013_1_Boise-Farmers-Market_Setting-UpSetting up the booths before the opening bell at 9:00 am.2013-05-03T07:20:51+00:00monthlyhttps://boisefoodieguild.blog/2013/04/05/the-new-boise-city-farmers-market/https://boisefoodieguild.blog/wp-content/uploads/2013/04/farmers-market-map.jpgFarmers-Market-MapBoise Farmer's Market location in downtown Boise.https://boisefoodieguild.blog/wp-content/uploads/2013/04/boise-city-farmers-market-logo.jpgBoise City Farmers Market Logo2013-05-03T05:12:32+00:00monthlyhttps://boisefoodieguild.blog/2013/04/04/eat-in-april-7-the-power-of-the-fork/https://boisefoodieguild.blog/wp-content/uploads/2013/04/04april2013_1_captains-shack_lime-curd-mahi-mahi.jpg04April2013_1_Captain's-Shack_Lime-Curd-Mahi-Mahi2013-04-17T22:19:30+00:00monthlyhttps://boisefoodieguild.blog/2013/04/02/robins-lemon-cookies/https://boisefoodieguild.blog/wp-content/uploads/2013/04/02apr2013_1_captains-shack_robins-lemon-cookies_cooling.jpg02Apr2013_1_Captain's-Shack_Robins-Lemon-Cookies_Cooling2013-04-02T21:46:22+00:00monthlyhttps://boisefoodieguild.blog/2013/04/01/great-easter-and-birthday-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/04/29mar2013_1a_vincino_bobsbday-easter_dinner_wines-cellar.jpg29Mar2013_1a_Vincino_BobsBday-Easter_Dinner_Wines-CellarThe wines we pulled for our dinner and party!https://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2m_captains-shack_vincino_choc-hazlenut-torte.jpg31Mar2013_2m_Captain's-Shack_Vincino_Choc-Hazlenut-TorteYum!https://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2l_captains-shack_vincino_linguine.jpg31Mar2013_2l_Captain's-Shack_Vincino_LinguineLinguinehttps://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2k_captains-shack_vincino_boar.jpg31Mar2013_2k_Captain's-Shack_Vincino_BoarBoarhttps://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2j_captains-shack_vincino_clams.jpg31Mar2013_2j_Captain's-Shack_Vincino_Clamshttps://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2i_captains-shack_vincino_cassolet.jpg31Mar2013_2i_Captain's-Shack_Vincino_CassoletCassolethttps://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2h_captains-shack_vincino_caesar-salad.jpg31Mar2013_2h_Captain's-Shack_Vincino_Caesar-SaladCaesar Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2g_captains-shack_vincino_beet-salad.jpg31Mar2013_2g_Captain's-Shack_Vincino_Beet-SaladBeet Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2f_captains-shack_vincino_cavatappi.jpg31Mar2013_2f_Captain's-Shack_Vincino_CavatappiCavatappihttps://boisefoodieguild.blog/wp-content/uploads/2013/04/31mar2013_2e_captains-shack_vincino_olives.jpg31Mar2013_2e_Captain's-Shack_Vincino_Olives2013-04-01T18:39:52+00:00monthlyhttps://boisefoodieguild.blog/2013/03/22/happy-nowruz-sal-no-mubarak-persian-new-year/https://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1j_kabob-house_front-door.jpg21Mar2013_1j_Kabob-House_Front-Doorhttps://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1i_kabob-house_table.jpg21Mar2013_1i_Kabob-House_Table"Nowruz celebrations last for many days, during which people visit with relatives and friends. Gifts are exchanged and parties are hosted. There is even a special display [pictured here] known as "Haft Seen" (the Seven 'S's) with items beginning with the Persian letter for "s" that have special symbolic value." (Kabob House)https://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1h_kabob-house_part-interior.jpg21Mar2013_1h_Kabob-House_Part-InteriorOne section of the restaurant is decorated in traditional fashion.https://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1g_kabob-house_rice-spinach.jpg21Mar2013_1g_Kabob-House_Rice-SpinachSabzi Chalow - Sauteed Fresh Spinach with Basmati Ricehttps://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1f_kabob-house_tekka-kabob-lamb.jpg21Mar2013_1f_Kabob-House_Tekka-Kabob-LambTekka Kabob: Lamb (or beef) pieces marinated in special herbs and spices and broiled over the grill.https://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1e_kabob-house_rib-kabob-lamb.jpg21Mar2013_1e_Kabob-House_Rib-Kabob-LambRib Kabob: Lamb chops marinated in herbs and spices and broiled over the grill.https://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1d_kabob-house_salad.jpg21Mar2013_1d_Kabob-House_SaladWonderful Green Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1c_kabob-house_7fruit-drink.jpg21Mar2013_1c_Kabob-House_7Fruit-DrinkTraditional Nowruz fruit drink. Walnuts, pistachios, raisins, apricot and almonds to name a few.https://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1b_kabob-house_dancer.jpg21Mar2013_1b_Kabob-House_DancerYes, there were dancers! And there are rules as to where to place the dollar bill. The Dancer explained to me that there is no "set routine" to many of the dances, but rather the music "tells" them what movements to make. The dancer interprets the music. https://boisefoodieguild.blog/wp-content/uploads/2013/03/21mar2013_1a_kabob-house_chix-kabob.jpg21Mar2013_1a_Kabob-House_Chix-KabobChicken Kabob: Tender chunks of chicken breast, marinated in special herbs, spices and broiled over the grill.2013-04-16T22:24:49+00:00monthlyhttps://boisefoodieguild.blog/2013/03/19/baked-mahi-mahi-in-wine-and-herbs/https://boisefoodieguild.blog/wp-content/uploads/2013/03/18mar2018_1_captains-shack_mahi-mahi.jpg18Mar2018_1_Captain's-Shack_Mahi-Mahi2018-12-03T20:43:23+00:00monthlyhttps://boisefoodieguild.blog/2013/03/18/great-st-patricks-day-party/https://boisefoodieguild.blog/wp-content/uploads/2013/03/17mar2013_2b_st-pats-day_cupcake-making1.jpg17Mar2013_2b_St-Pat's-Day_Cupcake-Makinghttps://boisefoodieguild.blog/wp-content/uploads/2013/03/17mar2013_2c_st-pats-day_dinner-plated.jpg17Mar2013_2c_St-Pat's-Day_Dinner-PlatedCorned Beef, Cabbage, Irish Soda Bread (Thanks Mac) and Roasted Root Vegetables.https://boisefoodieguild.blog/wp-content/uploads/2013/03/17mar2013_2b_st-pats-day_gails-choc-guiness.jpg17Mar2013_2b_St-Pat's-Day_Gail's-Choc-Guinesshttps://boisefoodieguild.blog/wp-content/uploads/2013/03/17mar2013_2a_st-pats-day_scotch-whisky.jpg17Mar2013_2a_St-Pat's-Day_Scotch-WhiskyStarting the party off right. There was more and there was wine and punch.https://boisefoodieguild.blog/wp-content/uploads/2013/03/17mar2013_2_st-pats-day_root-vegetable-prep.jpg17Mar2013_2_St-Pat's-Day_Root-Vegetable-PrepRoot vegetables getting ready to be roasted.https://boisefoodieguild.blog/wp-content/uploads/2013/03/17mar2013_2_st-pats-day_hdr_salt-and-pepper.jpg17Mar2013_2_St-Pat's-Day_HDR_Salt-And-PepperSalt and Pepper HDR2013-03-21T22:05:20+00:00monthlyhttps://boisefoodieguild.blog/2013/03/17/ham-and-cheese-croissant/https://boisefoodieguild.blog/wp-content/uploads/2013/03/17mar2013_1_st-pats-day_ham-cheese-croisant.jpg17Mar2013_1_St-Pat's-Day_Ham-Cheese-Croisant2013-04-11T02:08:40+00:00monthlyhttps://boisefoodieguild.blog/2013/03/17/good-dinners-both-at-the-buzz-and-home/https://boisefoodieguild.blog/wp-content/uploads/2013/03/16mar2013_1a_captains-shack_buzz_panko-chix_roasted-sweet-potatoes.jpg16Mar2013_1a_Captain's-Shack_Buzz_Panko-Chix_Roasted-Sweet-Potatoeshttps://boisefoodieguild.blog/wp-content/uploads/2013/03/16mar2013_1_captains-shack_buzz_rueben.jpg16Mar2013_1_Captain's-Shack_Buzz_Rueben2013-03-17T16:11:49+00:00monthlyhttps://boisefoodieguild.blog/2013/03/17/sun-valley-mustard-special/2013-03-17T14:57:28+00:00monthlyhttps://boisefoodieguild.blog/2013/03/16/german-pretzel-recipe/https://boisefoodieguild.blog/wp-content/uploads/2012/09/german_recipe_logo.jpgGerman_Recipe_Logo2013-03-16T16:23:05+00:00monthlyhttps://boisefoodieguild.blog/2013/03/15/sun-valley-mustard/https://boisefoodieguild.blog/wp-content/uploads/2013/03/sun-valley-mustard-logo-large.jpgSun-Valley-Mustard-Logo-Large2013-03-17T02:22:22+00:00monthlyhttps://boisefoodieguild.blog/2013/03/13/italian-wines-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/03/12mar2013_1e_buzz-italian-wines_canolli.jpg12Mar2013_1e_Buzz-Italian-Wines_CanolliCanolli (Yum!) NV Moscato Primo Amore 7.0% alc. super with this chocolate dessert. [18] $11.00https://boisefoodieguild.blog/wp-content/uploads/2013/03/12mar2013_1d_buzz-italian-wines_caesar-salad.jpg12Mar2013_1d_Buzz-Italian-Wines_Caesar-SaladCeasar Salad 2011 Altanuta Pinot Grigo 12.5% alc. I missed the anchovy in the salad dressing. wine went well with the salad [17] $20.00https://boisefoodieguild.blog/wp-content/uploads/2013/03/12mar2013_1c_buzz-italian-wines_skillet-braised-chix-bundle.jpg12Mar2013_1c_Buzz-Italian-Wines_Skillet-Braised-Chix-BundleSkillet Braised Chicken Bundle 2008 Monrosso Chianti 13.5% alc. really good with this entreehttps://boisefoodieguild.blog/wp-content/uploads/2013/03/12mar2013_1b_buzz-italian-wines_italian-sausage-soup.jpg12Mar2013_1b_Buzz-Italian-Wines_Italian-Sausage-SoupItalian Sausage Soup (delicious!) 2010 Montepulciano Cantina 13.0% alc. one of the best for the night [18] $16.00https://boisefoodieguild.blog/wp-content/uploads/2013/03/12mar2013_1a_buzz-italian-wines_antipasto-platter.jpg12Mar2013_1a_Buzz-Italian-Wines_Antipasto-PlatterAntipasto Platter NV Zonin Proseco11% alc. not my favorite wine. [16]https://boisefoodieguild.blog/wp-content/uploads/2013/03/12mar2013_1_buzz-italian-wines_montepulciano_hdr-detail.jpg12Mar2013_1_Buzz-Italian-Wines_Montepulciano_HDR-Detail2013-03-21T22:08:45+00:00monthlyhttps://boisefoodieguild.blog/2013/03/08/fish-and-shellfish-chowder/https://boisefoodieguild.blog/wp-content/uploads/2013/03/08mar2013_1a_fish-and-shellfish-chowder_best.jpg08Mar2013_1a_Fish-And-Shellfish-Chowder_Best2013-03-09T05:57:19+00:00monthlyhttps://boisefoodieguild.blog/2013/03/06/stuffed-roasted-peppers/https://boisefoodieguild.blog/wp-content/uploads/2013/03/06mar2013_1_stuffedroastedpeppers_roasted.jpg06Mar2013_1_StuffedRoastedPeppers_Roasted2013-03-06T23:16:43+00:00monthlyhttps://boisefoodieguild.blog/2013/03/04/quarterly-dinner-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1e_the-buzz-quarterly_dessert.jpg03Mar2013_1e_The-Buzz-Quarterly_Desserthttps://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1d_the-buzz-quarterly_beef-and-noodles_bread.jpg03Mar2013_1d_The-Buzz-Quarterly_Beef-And-Noodles_Breadhttps://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1d_the-buzz-quarterly_beef-and-noodles.jpg03Mar2013_1d_The-Buzz-Quarterly_Beef-And-Noodleshttps://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1c_the-buzz-quarterly_salad.jpg03Mar2013_1c_The-Buzz-Quarterly_SaladCalifornia Energy Saladhttps://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1b_the-buzz-quarterly_soup.jpg03Mar2013_1b_The-Buzz-Quarterly_SoupZesty Italian Sausage Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1a_the-buzz-quarterly_appetizer_detail.jpg03Mar2013_1a_The-Buzz-Quarterly_Appetizer_DetailThis is the stuffed pepper. Notice the shrimp. Cristi a bag of Winco sweet peppers. Roasted them about 30 minutes in the oven. Mixed the shrimp with onion, tomato, mayonnaise and sherry. It was an awesome appetizer.https://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1a_the-buzz-quarterly_appetizer.jpg03Mar2013_1a_The-Buzz-Quarterly_AppetizerStuffed Peppers and Tortilla Espanolahttps://boisefoodieguild.blog/wp-content/uploads/2013/03/03mar2013_1_the-buzz-quarterly_ridge_wine.jpg03Mar2013_1_The-Buzz-Quarterly_Ridge_Wine2013-03-04T20:37:31+00:00monthlyhttps://boisefoodieguild.blog/2013/03/03/another-exciting-concert-jam-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/03/02mar2013_1d_the-buzz-concert_casidilla.jpg02Mar2013_1d_The-Buzz-Concert_CasidillaCheese Quesadilla https://boisefoodieguild.blog/wp-content/uploads/2013/03/02mar2013_1c_the-buzz-concert_southwest-sandwich.jpg02Mar2013_1c_The-Buzz-Concert_Southwest-Sandwichhttps://boisefoodieguild.blog/wp-content/uploads/2013/03/02mar2013_1b_the-buzz-concert_group.jpg02Mar2013_1b_The-Buzz-Concert_Grouphttps://boisefoodieguild.blog/wp-content/uploads/2013/03/02mar2013_1a_the-buzz-concert_french-horn.jpg02Mar2013_1a_The-Buzz-Concert_French-HornFrench Hornhttps://boisefoodieguild.blog/wp-content/uploads/2013/03/02mar2013_1_the-buzz-concert_flutist.jpg02Mar2013_1_The-Buzz-Concert_FlutistFloutist2013-03-03T17:47:49+00:00monthlyhttps://boisefoodieguild.blog/2013/03/01/brown-shuga-soul-food-starts-delivery-service/2013-03-01T22:16:10+00:00monthlyhttps://boisefoodieguild.blog/2013/02/28/meatloaf-and-sea-food/https://boisefoodieguild.blog/wp-content/uploads/2013/02/27feb2013_1b_orchard-house-mugs.jpg27Feb2013_1b_Orchard-House-Mugshttps://boisefoodieguild.blog/wp-content/uploads/2013/02/27feb2013_1a_bonefish_trout.jpg27Feb2013_1a_Bonefish_TroutTrout with Twice Steamed Green Beans and Garbanzo Beans.https://boisefoodieguild.blog/wp-content/uploads/2013/02/27feb2013_1_bonefish_bang-bang-shrimp.jpg27Feb2013_1_Bonefish_Bang-Bang-ShrimpBang Bang Shrimp2013-02-28T18:51:24+00:00monthlyhttps://boisefoodieguild.blog/2013/02/26/st-davids-day-march-1/https://boisefoodieguild.blog/wp-content/uploads/2013/02/welsh_st_david-photo.jpgWelsh_St_David-Photo2013-02-26T19:05:08+00:00monthlyhttps://boisefoodieguild.blog/2013/02/22/smoked-steelhead-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/02/22feb2013_2a_smoked-steelhea_plated.jpg22Feb2013_2a_Smoked-Steelhea_PlatedSmoked Steel Head Baked Potato Braised Green Beans with Fennel Slices and Roasted Garlic 2008 Papapietro Perry Russian River Pinot Noirhttps://boisefoodieguild.blog/wp-content/uploads/2013/02/22feb2013_2_smoked-steelhea_smoker.jpg22Feb2013_2_Smoked-Steelhea_Smoker2013-02-23T02:50:26+00:00monthlyhttps://boisefoodieguild.blog/2013/02/22/lunch-at-the-bleubird/https://boisefoodieguild.blog/wp-content/uploads/2013/02/22feb2013_1a_bluebird_bleubird_menu.jpg22Feb2013_1a_Bluebird_Bleubird_Menuhttps://boisefoodieguild.blog/wp-content/uploads/2013/02/22feb2013_1_bluebird_grilled-cheese_tomato-basil-soup_ipa.jpg22Feb2013_1_Bluebird_Grilled-Cheese_Tomato-Basil-Soup_IPAGrilled Cheese with Carmelized Onion and Fig Jam Tomato Basil Soup IPA2013-02-23T03:32:03+00:00monthlyhttps://boisefoodieguild.blog/2013/02/22/march-at-the-buzz/2013-02-22T22:46:06+00:00monthlyhttps://boisefoodieguild.blog/2013/02/19/good-soup-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/02/18feb2013_1_robins-squash-soup_plated.jpg18Feb2013_1_Robins-Squash-Soup_Plated2013-02-19T18:23:26+00:00monthlyhttps://boisefoodieguild.blog/2013/02/13/valentines-wine-dinner-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/02/12feb2013_1d_buzz-valentines_brownie-cookie_choc-mousse.jpg12Feb2013_1d_Buzz-Valentines_Brownie Cookie_Choc Moussehttps://boisefoodieguild.blog/wp-content/uploads/2013/02/12feb2013_1c_buzz-valentines_spanish-roast_choc-risotto_choc-roasted-vegies.jpg12Feb2013_1c_Buzz-Valentines_Spanish Roast_Choc Risotto_Choc Roasted Vegieshttps://boisefoodieguild.blog/wp-content/uploads/2013/02/12feb2013_1b_buzz-valentines_spinach-and-pear-salad_choc-vinaigrette.jpg12Feb2013_1b_Buzz-Valentines_Spinach and Pear Salad_Choc Vinaigrettehttps://boisefoodieguild.blog/wp-content/uploads/2013/02/12feb2013_1a_buzz-valentines_pumpkin-chipotle-soup.jpg12Feb2013_1a_Buzz-Valentines_Pumpkin Chipotle Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/02/12feb2013_1_buzz-valentines_appetizer-eggplant-caponata_brie-choc-cups.jpg12Feb2013_1_Buzz Valentines_Appetizer-Eggplant Caponata_Brie Choc Cups2013-02-13T20:43:45+00:00monthlyhttps://boisefoodieguild.blog/2013/02/12/traditional-shrove-tuesday-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2013/02/12feb2013_1_shrove-tuesday-breakfast_pancakes-plated.jpg12Feb2013_1_Shrove-Tuesday-Breakfast_Pancakes-Plated2013-02-12T20:18:00+00:00monthlyhttps://boisefoodieguild.blog/2013/02/09/thyme-and-orange-baked-idaho-trout/https://boisefoodieguild.blog/wp-content/uploads/2013/02/08feb2013_1b_captains-shack_janjou-dessert.jpg08Feb2013_1b_Captains-Shack_Janjou-DessertJanjou Pâtisserie Dual Tartshttps://boisefoodieguild.blog/wp-content/uploads/2013/02/08feb2013_1a_captains-shack_broiled-trout_plated_garlic-green-beans_tomato-salad.jpg08Feb2013_1a_Captains-Shack_Broiled-Trout_Plated_Garlic-Green-Beans_Tomato-SaladThyme and Orange Baked Idaho Trout Steamed Roasted Garlic and Orange Green Beans Tomato Salad 2009 Sawtooth Winery Reserve Chardonnayhttps://boisefoodieguild.blog/wp-content/uploads/2013/02/08feb2013_1_captains-shack_broiled-trout_in-pan.jpg08Feb2013_1_Captains-Shack_Broiled-Trout_In-Pan2013-02-09T17:50:22+00:00monthlyhttps://boisefoodieguild.blog/2013/02/04/super-super-bowl-party/https://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_2f_super-bowl-wines_marnies-tira-miso.jpg03Feb2013_2f_Super-Bowl-Wines_Marnies-Tira-MisoMarnie's Tiramisuhttps://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_2e_super-bowl-wines_steamed-shrimp.jpg03Feb2013_2e_Super-Bowl-Wines_Steamed-ShrimpSteamed Shrimp and Fresh Dipping Saucehttps://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_2d_super-bowl-wines_marges-crab-dip.jpg03Feb2013_2d_Super-Bowl-Wines_Marges-Crab-DipMarge's Eastern Shore Crab Dip. Marge is my sister-in-law. This is an awesome dip. We added some artichoke hearts to it, too.https://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_2c_super-bowl-wines_vegies-picodegailo.jpg03Feb2013_2c_Super-Bowl-Wines_Vegies-PicoDeGailoVegies and Pico de Gallohttps://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_2b_super-bowl-wines_macs-brats.jpg03Feb2013_2b_Super-Bowl-Wines_Macs-BratsMac's Bratshttps://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_2a_super-bowl-wines_maggies-cottage-cheese-dip.jpg03Feb2013_2a_Super-Bowl-Wines_Maggies-Cottage-Cheese-DipMaggie's Cottage Cheese Dip. YUM-O!https://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_2_super-bowl-wines_the-table.jpg03Feb2013_2_Super-Bowl-Wines_The-TableThe Tablehttps://boisefoodieguild.blog/wp-content/uploads/2013/02/03feb2013_1_super-bowl-feast_wines.jpg03Feb2013_1_Super-Bowl-Feast_Wineshttps://boisefoodieguild.blog/wp-content/uploads/2013/02/02feb2013_2a_robins-gumbo_plated.jpg02Feb2013_2a_Robins-Gumbo_PlatedGumbo.2013-02-04T17:56:34+00:00monthlyhttps://boisefoodieguild.blog/2013/01/29/wolfgang-amadeus-mozart-birthday-at-the-buzz/https://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1f_the-buzz_mozart-bday_gooey-pie.jpg28Jan2013_1f_The-Buzz_Mozart-Bday_Gooey-Piehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1f_the-buzz_mozart-bday_appetizers.jpg28Jan2013_1f_The-Buzz_Mozart-Bday_AppetizersAppetizer Plate by Cristihttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1e_the-buzz_mozart-bday_obeo_nicole-golay.jpg28Jan2013_1e_The-Buzz_Mozart-Bday_Obeo_Nicole-GolayNicole Golayhttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1d_the-buzz_mozart-bday_violin_jen-drake.jpg28Jan2013_1d_The-Buzz_Mozart-Bday_Violin_Jen-DrakeJen Drakehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1d_the-buzz_mozart-bday_violin_jan-vanetta-beckwith.jpg28Jan2013_1d_The-Buzz_Mozart-Bday_Violin_Jan-VanEtta-Beckwithhttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1c_the-buzz_mozart-bday_basoon-patty-katucki.jpg28Jan2013_1c_The-Buzz_Mozart-Bday_Basoon-Patty-KatuckiPatty Katuckihttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1b_the-buzz_mozart-bday_quartet.jpg28Jan2013_1b_The-Buzz_Mozart-Bday_QuartetQuartethttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1b_the-buzz_mozart-bday_group.jpg28Jan2013_1b_The-Buzz_Mozart-Bday_Grouphttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1b_the-buzz_mozart-bday_big-group.jpg28Jan2013_1b_The-Buzz_Mozart-Bday_Big-Grouphttps://boisefoodieguild.blog/wp-content/uploads/2013/01/28jan2013_1a_the-buzz_mozart-bday_violin-trio.jpg28Jan2013_1a_The-Buzz_Mozart-Bday_Violin-TrioViolin Trio2013-01-29T20:35:12+00:00monthlyhttps://boisefoodieguild.blog/2013/01/28/clay-pot-cooking-romertopf-vs-tajine/2013-01-28T19:39:53+00:00monthlyhttps://boisefoodieguild.blog/2013/01/26/happy-birthday-bobby-burns/https://boisefoodieguild.blog/wp-content/uploads/2013/01/25jan2013_1d_focaccia-romantov-chicken_chicken-plated.jpg25Jan2013_1d_Focaccia-Romantov-Chicken_Chicken-PlatedRoasted Chicken Fresh Roasted Root Vegetables (turnip, carrot, parsnip, onion, garlic, apple) Meyer Lemon Focaccia 2012 Rosemont Estate Traminer Rieslinghttps://boisefoodieguild.blog/wp-content/uploads/2013/01/25jan2013_1c_focaccia-romantov-chicken_green-salad.jpg25Jan2013_1c_Focaccia-Romantov-Chicken_Green-SaladGreen Salad with Fresh Baked Focacciahttps://boisefoodieguild.blog/wp-content/uploads/2013/01/25jan2013_1b_focaccia-romantov-chicken_salute-bobby-burns.jpg25Jan2013_1b_Focaccia-Romantov-Chicken_Salute-Bobby-Burnshttps://boisefoodieguild.blog/wp-content/uploads/2013/01/25jan2013_1a_focaccia-romantov-chicken_chicken-in-pot.jpg25Jan2013_1a_Focaccia-Romantov-Chicken_Chicken-In-PotChicken and Roasted Root Veegetableshttps://boisefoodieguild.blog/wp-content/uploads/2013/01/25jan2013_1_focaccia-romantov-chicken_focaccia-rising01.jpg25Jan2013_1_Focaccia-Romantov-Chicken_Focaccia-Rising01Fociacca rising. Olive Oil, Meyer Lemon, Rosemary, Red Onion, Salt and Pepper2013-01-28T17:11:54+00:00monthlyhttps://boisefoodieguild.blog/2013/01/27/recipe-robins-quiche-lorraine/2013-01-27T16:47:53+00:00monthlyhttps://boisefoodieguild.blog/2013/01/26/robins-quiche-lorraine/https://boisefoodieguild.blog/wp-content/uploads/2013/01/26jan2013_1_robins-quiche-lorraine_plated.jpg26Jan2013_1_Robins-Quiche-Lorraine_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2013/01/26jan2013_1_robins-quiche-lorraine_cooling.jpg26Jan2013_1_Robins-Quiche-Lorraine_Cooling2013-01-26T18:28:27+00:00monthlyhttps://boisefoodieguild.blog/2013/01/18/told-you-cant-stay-away-from-janjou-patisserie/https://boisefoodieguild.blog/wp-content/uploads/2013/01/18jan2013_1c_janjou-pasteriee_quiche-lorraine.jpg18Jan2013_1c_Janjou-Pasteriee_Quiche-LorraineQuiche Lorrainehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/18jan2013_1b_janjou-pasteriee_espresso.jpg18Jan2013_1b_Janjou-Pasteriee_EspressoEspressohttps://boisefoodieguild.blog/wp-content/uploads/2013/01/18jan2013_1a_janjou-pasteriee_mocha.jpg18Jan2013_1a_Janjou-Pasteriee_MochaMochahttps://boisefoodieguild.blog/wp-content/uploads/2013/01/18jan2013_1a_janjou-pasteriee_empty-mocha.jpg18Jan2013_1a_Janjou-Pasteriee_Empty-MochaMocha gone!https://boisefoodieguild.blog/wp-content/uploads/2013/01/18jan2013_1_janjou-patisserie_choco_delight.jpg18Jan2013_1_Janjou-Patisserie_Choco_DelightChocolate Tartlet2013-01-18T21:41:42+00:00monthlyhttps://boisefoodieguild.blog/2013/01/17/cant-stay-away-janjou-patisserie/https://boisefoodieguild.blog/wp-content/uploads/2013/01/17jan2013_1f_janjou-pasteriee_from-the-case.jpg17Jan2013_1f_Janjou-Pasteriee_From-The-Casehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/17jan2013_1e_janjou-pasteriee_from-the-case.jpg17Jan2013_1e_Janjou-Pasteriee_From-The-Casehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/17jan2013_1d_janjou-pasteriee_from-the-case.jpg17Jan2013_1d_Janjou-Pasteriee_From-The-Casehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/17jan2013_1c_quiche.jpg17Jan2013_1c_QuicheGoat Cheese and Onion Quiche. I love this. They are also preparing today a Quiche Lorraine!https://boisefoodieguild.blog/wp-content/uploads/2013/01/17jan2013_1b_janjou-patisserie_panochoc_coffee_triedtowait.jpg17Jan2013_1b_Janjou-Patisserie_PanoChoc_Coffee_TriedToWaitYea right!https://boisefoodieguild.blog/wp-content/uploads/2013/01/17jan2013_1a_janjou-patisserie_panochoc_almond-croissant_coffee_triedtowait.jpg17Jan2013_1a_Janjou-Patisserie_PanoChoc_Almond-Croissant_Coffee_TriedToWaitWe tried to wait for you.https://boisefoodieguild.blog/wp-content/uploads/2013/01/17jan2013_1_janjou-patisserie_panochoc_almond-croissant.jpg17Jan2013_1_Janjou-Patisserie_PanoChoc_Almond-CroissantPain au Chocolate and Almond Croissant2013-01-17T18:10:25+00:00monthlyhttps://boisefoodieguild.blog/2013/01/14/scallops-and-angel-hair-pasta/https://boisefoodieguild.blog/wp-content/uploads/2013/01/14jan2013_1_captains-shack_garlic-sauteed-scallops_wint_angelhair-pasta.jpg14Jan2013_1_Captains-Shack_Garlic-Sauteed-Scallops_Wint_Angelhair-Pasta2013-01-15T16:42:30+00:00monthlyhttps://boisefoodieguild.blog/2013/01/14/boise-crockpot-pot-roast/https://boisefoodieguild.blog/wp-content/uploads/2013/01/13jan2013_1a_pot-roast_demi-glase-marsala_sauce_plated.jpg13Jan2013_1a_Pot-Roast_Demi-Glase-Marsala_Sauce_PlatedBoise Crockpot Pot Roasthttps://boisefoodieguild.blog/wp-content/uploads/2013/01/13jan2013_1_pot-roast_cooking.jpg13Jan2013_1_Pot-Roast_Cooking2013-01-14T17:55:00+00:00monthlyhttps://boisefoodieguild.blog/2013/01/12/bouillabaisse-party/2013-01-12T18:42:16+00:00monthlyhttps://boisefoodieguild.blog/2013/01/09/buzz-wine-club-dinner-argentina-wines/https://boisefoodieguild.blog/wp-content/uploads/2013/01/08jan2013_1_buzz-wine-club-argentina_faina-and-provoleta1.jpg08Jan2013_1_Buzz-Wine-Club-Argentina_Faina-And-ProvoletaFaina and Provoleta (Nutty, peppery flatbread made with chickpea flour.) 2012 Fabre Montmayou Rose 13.0% alc. Great with these appetizers. Best wine of the night. [19] $13.00 https://boisefoodieguild.blog/wp-content/uploads/2013/01/08jan2013_1c_buzz-wine-club-argentina_pasta-frola_torta-negra-galesa.jpg08Jan2013_1c_Buzz-Wine-Club-Argentina_Pasta-Frola_Torta-Negra-GalesaPasta Frola nd Torta Negra Galesa 2011 La Yunta Torrontes 12.5% alc. Good with the desserts, but not my favorite. [18] $12.00https://boisefoodieguild.blog/wp-content/uploads/2013/01/08jan2013_1b_buzz-wine-club-argentina_sorrentinos-and-fugazzeta-de-verdura.jpg08Jan2013_1b_Buzz-Wine-Club-Argentina_Sorrentinos-And-Fugazzeta-de-VerduraSorrentinos and Fugazzeta de Verdura (Round raviolis with ham saucehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/08jan2013_1a_buzz-wine-club-argentina_locro_navy-bean-and-corn-soup.jpg08Jan2013_1a_Buzz-Wine-Club-Argentina_Locro_Navy-Bean-And-Corn-SoupLocro (Navy bean and corn soup. Superb.) 2008 Duriguti Bonarda 13.9% alc. Went well with the spiciness of the soup. [18] $14.002013-01-09T22:52:27+00:00monthlyhttps://boisefoodieguild.blog/2013/01/09/janjou-patisserie-opens-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2013/01/09jan2013_1c_janjou-patisserie_inside.jpg09Jan2013_1c_Janjou-Patisserie_InsideInside of Janjou Pâtisseriehttps://boisefoodieguild.blog/wp-content/uploads/2013/01/09jan2013_1b_janjou-patisserie_front-sign.jpg09Jan2013_1b_Janjou-Patisserie_Front-Signhttps://boisefoodieguild.blog/wp-content/uploads/2013/01/09jan2013_1a_janjou-patisserie_chuck.jpg09Jan2013_1a_Janjou-Patisserie_ChuckChuck Gabbitas preparing a treat.https://boisefoodieguild.blog/wp-content/uploads/2013/01/09jan2013_1_janjou-patisserie_quiche.jpg09Jan2013_1_Janjou-Patisserie_QuicheGoat Cheese and Leek Quiche. Delicious!2013-01-11T07:21:01+00:00monthlyhttps://boisefoodieguild.blog/2013/01/07/cooking-with-yvonne-anderson-thomas/https://boisefoodieguild.blog/wp-content/uploads/2013/01/yvonne_anderson-thomas.jpgYvonne_Anderson-ThomasChef Yvonne Anderson-Thomas2013-01-07T18:26:17+00:00monthlyhttps://boisefoodieguild.blog/2013/01/06/truffle-butter-sauteed-pheasant-and-chukar/https://boisefoodieguild.blog/wp-content/uploads/2013/01/06jan2013_1b_captains-shack_chukar-and_pheasant_plated.jpg06Jan2013_1b_Captains-Shack_Chukar-And_Pheasant_PlatedTruffle Butter Sauteed Idaho Wild Chukar and Pheasant with mustard cream sauce Mashed Garlic Carrots and Potatoes Tomato and Cucumber Salad with kumquat dressinghttps://boisefoodieguild.blog/wp-content/uploads/2013/01/06jan2013_1a_captains-shack_chukar-and_pheasant_potato-leek-soup.jpg06Jan2013_1a_Captains-Shack_Chukar-And_Pheasant_Potato-Leek-SoupCream of Idaho Potato and Leek Souphttps://boisefoodieguild.blog/wp-content/uploads/2013/01/06jan2013_1_captains-shack_chukar-and_pheasant_place-setting.jpg06Jan2013_1_Captains-Shack_Chukar-And_Pheasant_Place-Setting2013-01-07T01:40:22+00:00monthlyhttps://boisefoodieguild.blog/2013/01/05/steamed-idaho-trout-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2013/01/05jan2013_1_captains-shack_trout.jpg05Jan2013_1_Captains-Shack_Trout2013-01-06T04:35:27+00:00monthlyhttps://boisefoodieguild.blog/2013/01/04/january-at-the-buzz/2013-01-05T02:45:16+00:00monthlyhttps://boisefoodieguild.blog/2013/01/01/happy-2013-everyone/https://boisefoodieguild.blog/wp-content/uploads/2013/01/31dec2012_1b_captains-shack_newyearseve_food_plated_good.jpg31Dec2012_1b_Captains-Shack_NewYearsEve_Food_Plated_GoodA plateful of Yum!https://boisefoodieguild.blog/wp-content/uploads/2013/01/31dec2012_1a_captains-shack_newyearseve_table-of-food.jpg31Dec2012_1a_Captains-Shack_NewYearsEve_Table-of-FoodA table full of Finger Foods. Various Crackers and Chips Steamed Shrimp Crab Dip Fresh Grapes Shrimp Sauce Stella Artois Goblets Moscato d'Astihttps://boisefoodieguild.blog/wp-content/uploads/2013/01/31dec2012_1_captains-shack_newyearseve_red-cabbage-and-baked-potato.jpg31Dec2012_1_Captains-Shack_NewYearsEve_Red-Cabbage-And-Baked-Potato2013-01-04T17:27:58+00:00monthlyhttps://boisefoodieguild.blog/2012/12/29/crockpot-sausage-and-cabbage/https://boisefoodieguild.blog/wp-content/uploads/2012/12/29dec2012_1a_captains-shack_crockpot-sausage-cabbage-wine_better.jpg29Dec2012_1a_Captains-Shack_Crockpot-Sausage-Cabbage-Wine_Better2013-01-03T20:52:36+00:00monthlyhttps://boisefoodieguild.blog/2012/12/27/marnies-roasted-root-vegetable-soup/https://boisefoodieguild.blog/wp-content/uploads/2012/12/27dec2012_1_marnies-roasted-root-vegie-soup.jpg27Dec2012_1_Marnies-Roasted-Root-Vegie-Soup2012-12-28T02:32:13+00:00monthlyhttps://boisefoodieguild.blog/2012/12/26/christmas-2012-food-wine-and-family/2012-12-26T21:56:36+00:00monthlyhttps://boisefoodieguild.blog/2012/12/21/feast-of-the-seven-fishes/https://boisefoodieguild.blog/wp-content/uploads/2012/12/cod-with-tomato-cream-sauce.jpgCod-with-Tomato-Cream-Sauce2016-11-29T15:26:13+00:00monthlyhttps://boisefoodieguild.blog/2012/12/21/two-super-dinners/https://boisefoodieguild.blog/wp-content/uploads/2012/12/19dec2012_1_captains-shack_lamb-chops.jpg19Dec2012_1_Captains-Shack_Lamb-ChopsBroiled Garlic and Rosemary Lamb Chop Steamed Spinach with Tomatoes Buttered Cornhttps://boisefoodieguild.blog/wp-content/uploads/2012/12/17dec2012_1_salmon-spinachwithapplesauce-riceandasparagus.jpg17Dec2012_1_Salmon-SpinachWithApplesauce-RiceAndAsparagusLemon Curd and Old Bay Broiled Salmon Spinach and Applesauce Salad Rice and Asparagus2012-12-21T16:09:17+00:00monthlyhttps://boisefoodieguild.blog/2012/12/15/idaho-potato-bowl-tailgate-party/https://boisefoodieguild.blog/wp-content/uploads/2012/12/15dec2012_1a_moms-chili_plated_with-belhaven_and-stella.jpg15Dec2012_1a_Moms-Chili_Plated_With-Belhaven_And-StellaHere is the chili plated with a Stella and a Belhaven to accompany the dish.https://boisefoodieguild.blog/wp-content/uploads/2012/12/15dec2012_1a_moms-chili_plated_with-belhaven.jpg15Dec2012_1a_Moms-Chili_Plated_With-BelhavenAnd plated with just a Belhaven. A very creamy smooth and slightly sweet Scottish Ale.https://boisefoodieguild.blog/wp-content/uploads/2012/12/15dec2012_1_moms-chili_in-pot-cooking.jpg15Dec2012_1_Moms-Chili_In-Pot-Cooking2012-12-16T04:50:10+00:00monthlyhttps://boisefoodieguild.blog/2012/12/12/11-dec-2012-buzz-wine-dinner/https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1e_buzz-christmas-tasting_buchedenoel_gingerbread.jpg11Dec2012_1e_Buzz-Christmas-Tasting_BucheDeNoel_GingerbreadBûche de Noël Gingerbread 2011 Plunger Head Zinfandel 14.5% alc. this was really great with the chocolates. [18] $22.00https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1d_buzz-christmas-tasting_honey-butter-ham_cabbage_carrot-casserole.jpg11Dec2012_1d_Buzz-Christmas-Tasting_Honey-Butter-Ham_Cabbage_Carrot-CasseroleHoney Butter Ham Sweet and Sour Red Cbbage Carrot Casserole 2009 Bastie Cotes du Rhone 13.5% alc, great paring with the entree. [18] $12.00https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1c_buzz-christmas-tasting_pear-pomegranate-salad_awesome.jpg11Dec2012_1c_Buzz-Christmas-Tasting_Pear-Pomegranate-Salad_AwesomePear and Pomegranate Salad (Awesome salad!!) 2010 Koenig Viognier 14.2% alc, loved this combination [19]https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1b_buzz-christmas-tasting_tortellini-soup.jpg11Dec2012_1b_Buzz-Christmas-Tasting_Tortellini-SoupTortellini Soup 2011 Zonin Montepulciano 12.5% alc, great with the tortellini [17]https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1a_buzz-christmas-tasting_weisswurst.jpg11Dec2012_1a_Buzz-Christmas-Tasting_WeisswurstWeisswurst 2011 Willamette Pinot Gris 13.0% alc, went very well with the spiciness of the sausage [17]https://boisefoodieguild.blog/wp-content/uploads/2012/12/11dec2012_1_buzz-christmas-tasting_crowd.jpg11Dec2012_1_Buzz-Christmas-Tasting_Crowd2012-12-18T16:04:53+00:00monthlyhttps://boisefoodieguild.blog/2012/12/08/5-hour-roasted-duck/https://boisefoodieguild.blog/wp-content/uploads/2012/12/08dec2012_1a_captains_shack_5-hr-duck_plated_duck-spinachandpomengranite-blackrice.jpg08Dec2012_1a_Captains_Shack_5-Hr-duck_Plated_Duck-SpinachAndPomengranite-BlackRice5 Hour Roasted Duck Spinach and Pomegranate Salad with Oil and Balsamic Vinegar Dressing Black Rice with Duck Gravy 2006 Indian Creek Petit Verdothttps://boisefoodieguild.blog/wp-content/uploads/2012/12/08dec2012_1_captains_shack_5-hr-duck_oven.jpg08Dec2012_1_Captains_Shack_5-Hr-duck_Oven2012-12-09T04:44:32+00:00monthlyhttps://boisefoodieguild.blog/2012/12/07/appetizers-for-the-season-and-beyond/2012-12-07T22:58:13+00:00monthlyhttps://boisefoodieguild.blog/2012/12/07/garlic-ginger-shrimp-with-angel-hair-pasta/https://boisefoodieguild.blog/wp-content/uploads/2012/12/06dec2012_1_ginger-shrimp-pasta.jpg06Dec2012_1_Ginger-Shrimp-Pasta2012-12-07T20:36:58+00:00monthlyhttps://boisefoodieguild.blog/2012/12/06/the-buzz-december-events/2012-12-07T00:10:59+00:00monthlyhttps://boisefoodieguild.blog/2012/12/05/mickeyrays-bbq-opens-second-restaurant-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2012/12/05dec2012_1_mickeyrays_bbq_smoker.jpg05Dec2012_1_MickeyRays_BBQ_SmokerThey were kind enough to let me photograph their Texas Smoker - it is BIG!https://boisefoodieguild.blog/wp-content/uploads/2012/12/mickeyrays_bbq_logo.jpgMickeyRays_BBQ_Logohttps://boisefoodieguild.blog/wp-content/uploads/2012/12/mickeyrays_bbq_building.jpgMickeyRays_BBQ_BuildingMickeyRay's BBQ on Milwaukee in Boise2013-08-02T16:23:39+00:00monthlyhttps://boisefoodieguild.blog/2012/12/04/ginger-lime-salmon/https://boisefoodieguild.blog/wp-content/uploads/2012/12/04dec2012_1_captains-shack_ginger-lime-salmon.jpg04Dec2012_1_Captains-Shack_Ginger-Lime-Salmon2012-12-05T02:04:06+00:00monthlyhttps://boisefoodieguild.blog/2012/12/03/crab-cakes-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2012/12/30nov2012_1_crabcakes_green-salad_house-tartar.jpg30Nov2012_1_Crabcakes_Green-Salad_House-TartarHomemade Dungeness Crabcakes Green Salad Homemade Tartar Sauce2013-01-05T16:17:17+00:00monthlyhttps://boisefoodieguild.blog/2012/11/30/awesome-swordfish-dinner/https://boisefoodieguild.blog/wp-content/uploads/2012/11/27nov2012_1b_dinner-plated_better.jpg27Nov2012_1b_Dinner-Plated_BetterDinner is plated! Broiled Lime and Orange Swordfish Herb Roasted Idaho Fingerling Potatoes Balsamic and Current Juice Reduction with Brussels Sproutshttps://boisefoodieguild.blog/wp-content/uploads/2012/11/27nov2012_1a_roasting-fingerling-potatoes.jpg27Nov2012_1a_Roasting-Fingerling-PotatoesIdaho Fingerling Potatoes getting ready to be roasted. The herbs were all fresh ones from our garden.https://boisefoodieguild.blog/wp-content/uploads/2012/11/27nov2012_1_swordfish_in-pan.jpg27Nov2012_1_Swordfish_In-Pan2012-11-30T19:22:53+00:00monthlyhttps://boisefoodieguild.blog/2012/11/23/our-thanksgiving-2012/https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_3f_thanksgiving_dinner_dessert_pumpkin-cheesecake1.jpg22Nov2012_3f_Thanksgiving_Dinner_Dessert_Pumpkin-CheesecakePumpkin Cheesecakehttps://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_4_thanksgiving_dinner_people_robin-maggie-marnie.jpg22Nov2012_4_Thanksgiving_Dinner_People_Robin-Maggie-MarnieMarnie, Maggie and Robinhttps://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_4_thanksgiving_dinner_people_madison_chris_sophia.jpg22Nov2012_4_Thanksgiving_Dinner_People_Madison_Chris_SophiaMaddy, Chris and Sophiahttps://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_4_thanksgiving_dinner_people_tessa-madison.jpg22Nov2012_4_Thanksgiving_Dinner_People_Tessa-MadisonTessa and Madisonhttps://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_3f_thanksgiving_dinner_dessert_dbl-choc-torte.jpg22Nov2012_3f_Thanksgiving_Dinner_Dessert_Dbl-Choc-TorteAnyone for some Chocolate Torte?https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_3e_thanksgiving_dinner_empty.jpg22Nov2012_3e_Thanksgiving_Dinner_EmptyNot much left!https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_3d_thanksgiving_dinner_plated-feast.jpg22Nov2012_3d_Thanksgiving_Dinner_Plated-FeastThe plated dinner: Mashed Potatoes and Gravy, Oyster Stuffing, Sweet Potatoes, Turkey and Gravy. We also had a wonderful Green Salad and Green Beans with Onion and Orange.https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_3c_thanksgiving_dinner_macs-challah.jpg22Nov2012_3c_Thanksgiving_Dinner_Macs-ChallahMac made a beautiful Challah.https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_3b_thanksgiving_dinner_wine-3.jpg22Nov2012_3b_Thanksgiving_Dinner_Wine-3https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_3b_thanksgiving_dinner_wine-2.jpg22Nov2012_3b_Thanksgiving_Dinner_Wine-22012-11-23T19:21:50+00:00monthlyhttps://boisefoodieguild.blog/2012/11/21/thanksgiving-dinner-prep/https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_2_thanksgiving_prep_green-beans_stuffing_sweet-potatoes.jpg22Nov2012_2_Thanksgiving_Prep_Green-Beans_Stuffing_Sweet-PotatoesOrange and Onion Green Bean Casserolehttps://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_2a_thanksgiving_prep_turkey.jpg22Nov2012_2a_Thanksgiving_Prep_TurkeyThe turkey is stuffed and ready for browning. 19 pounder should be just fine. I need a larger oven, though.https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_1b_thanksgiving_prep_robins-cranberry-relish.jpg22Nov2012_1b_Thanksgiving_Prep_Robins-Cranberry-RelishRobin making her cranberry relish. Check out those ingredients.https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_1a_thanksgiving_prep_brioche_cubes.jpg22Nov2012_1a_Thanksgiving_Prep_Brioche_CubesBrioche cubes for stuffing.https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_1_thanksgiving_prep_dried-corn.jpg22Nov2012_1_Thanksgiving_Prep_Dried-CornDried corn soaking. Remember - One must taste, and taste and taste and adjust and taste and taste and taste .......https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_1_healthy_turkey.jpg22Nov2012_1_Healthy_TurkeyNo, we are not making this. But wouldn't it be delightful to place as a center piece?https://boisefoodieguild.blog/wp-content/uploads/2012/11/22nov2012_1c_thanksgiving_prep_vegie-stock.jpg22Nov2012_1c_Thanksgiving_Prep_Vegie-StockMaking vegetable stock to fortify the gravy. Yup! Those are oranges and limes in this stock. Great citrus overtones.2012-11-22T16:36:43+00:00monthlyhttps://boisefoodieguild.blog/2012/11/19/robins-pineapple-upside-down-cake/https://boisefoodieguild.blog/wp-content/uploads/2012/11/18nov2012_1_robins-pineapple_upsidedown_cake_.jpg18Nov2012_1_Robins-Pineapple_UpsideDown_Cake_2012-11-19T23:08:11+00:00monthlyhttps://boisefoodieguild.blog/2012/11/14/entertaining-at-the-buzz-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2012/11/13nov2012_1d_buzz_entertaining_chix-wellington_cran-cabbage.jpg13Nov2012_1d_Buzz_Entertaining_Chix-Wellington_Cran-CabbageChicken Wellington Cranberry Cabbage (delicious!) Broccoli (Yum-O!) 2010 Meadowcroft Chardonnay 14.5% alc. In my opinion - the best wine of the evening. It went so very well with everything on the plate. [19]https://boisefoodieguild.blog/wp-content/uploads/2012/11/13nov2012_1c_buzz_entertaining_beef-and-barley-stew.jpg13Nov2012_1c_Buzz_Entertaining_Beef-And-Barley-StewBeef and Barley Stew 2011 Les Trois Couronnes Cotes du Rhone 14.0% alc another good pairing of wine and food. [19]https://boisefoodieguild.blog/wp-content/uploads/2012/11/13nov2012_1b_buzz_entertaining_blt-slaw_stromboli.jpg13Nov2012_1b_Buzz_Entertaining_BLT-Slaw_StromboliBLT Slaw Simple Stromboli 2010 Franco Serra 13.0% alc. superfine wine with these dishes, went best with the slaw This was a great opening dish and wine. Great choices!https://boisefoodieguild.blog/wp-content/uploads/2012/11/13nov2012_1a_buzz_entertaining_franco_serra.jpg13Nov2012_1a_Buzz_Entertaining_Franco_SerraOne of the wines we had tonight.https://boisefoodieguild.blog/wp-content/uploads/2012/11/13nov2012_1_buzz_entertaining_basil_cellars_cab.jpg13Nov2012_1_Buzz_Entertaining_Basil_Cellars_CabAnother wine we had.https://boisefoodieguild.blog/wp-content/uploads/2012/11/13nov2012_1e_buzz_entertaining_choc-walnut-cake.jpg13Nov2012_1e_Buzz_Entertaining_Choc-Walnut-CakeChocolate Walnut Bread Pudding Honeybun Cake NV Renwood Port I did not particularly like this port as well as some otheres I have had [17] NV Almond Sparkling Wine of Veuve du Vernay awesome with tyhese desserts. Loved it! [19]2012-11-14T21:12:31+00:00monthlyhttps://boisefoodieguild.blog/2012/11/13/whole-foods-media-tour-boise/https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1j_whole_foods_media_house_seafood_sign.jpg12Nov2012_1j_Whole_Foods_Media_House_Seafood_SignSeafood quality is guaranteed. They have their own fishing fleet and the seafood is delivered to the store within 36 hours of being caught.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1j_whole_foods_media_house_sausage_sign.jpg12Nov2012_1j_Whole_Foods_Media_House_Sausage_SignTheir sausage and hamburger is fresh made daily.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1h_whole_foods_media_house_sushi.jpg12Nov2012_1h_Whole_Foods_Media_House_SushiWant a sushi snack? Fresh made daily and available in the store.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1g_whole_foods_media_rollingstone-chevre.jpg12Nov2012_1g_Whole_Foods_Media_Rollingstone ChevreRollingstone Chevre cheese. Idaho produced.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1f_whole_foods_media_zepoles_bakery.jpg12Nov2012_1f_Whole_Foods_Media_Zepoles_BakeryZeppoles Bakery, Boise.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1e_whole_foods_media_turkeys.jpg12Nov2012_1e_Whole_Foods_Media_TurkeysBrined and not brined turkeys.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1e_whole_foods_media_rice_family_potatoes.jpg12Nov2012_1e_Whole_Foods_Media_Rice_Family_PotatoesRice Family produce. Locally grown.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1e_whole_foods_media_id_trout.jpg12Nov2012_1e_Whole_Foods_Media_ID_TroutWe had a sample of Idaho Trout, farm raised and quality assured and non-GMO. https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1e_whole_foods_media_duck-pheasant-quail-cornish.jpg12Nov2012_1e_Whole_Foods_Media_Duck-Pheasant-Quail-CornishDuck, pheasant, quail and Cornish Game Hens.https://boisefoodieguild.blog/wp-content/uploads/2012/11/12nov2012_1d_whole_foods_media_different_fruit.jpg12Nov2012_1d_Whole_Foods_Media_Different_FruitDifferent non-GMO fruits.2012-11-13T22:37:33+00:00monthlyhttps://boisefoodieguild.blog/2012/11/10/bsu-football-tailgate-food/https://boisefoodieguild.blog/wp-content/uploads/2012/11/10nov2012_1bsu_hawaii_tailgate_plated.jpg10Nov2012_1+BSU_Hawaii_Tailgate_Plated2024-11-16T05:06:49+00:00monthlyhttps://boisefoodieguild.blog/2012/11/09/boise-food-truck-rally-and-dallys-bar-grand-opening/https://boisefoodieguild.blog/wp-content/uploads/2012/11/09nov2012_2b_dallys_opening_food_truck_rally_dallys_sign.jpg09Nov2012_2b_Dallys_Opening_Food_Truck_Rally_Dallys_Signhttps://boisefoodieguild.blog/wp-content/uploads/2012/11/09nov2012_2a_dallys_opening_food_truck_rally_wholefoods_booth.jpg09Nov2012_2a_Dallys_Opening_Food_Truck_Rally_WholeFoods_BoothThe Whole Foods booth. Glad to have you in Boise!https://boisefoodieguild.blog/wp-content/uploads/2012/11/09nov2012_2a_dallys_opening_food_truck_rally_nightoverall.jpg09Nov2012_2a_Dallys_Opening_Food_Truck_Rally_NightOverallhttps://boisefoodieguild.blog/wp-content/uploads/2012/11/09nov2012_1a_dallys_opening_food_truck_rally_tammyandmike.jpg09Nov2012_1a_Dallys_Opening_Food_Truck_Rally_TammyAndMikeGreat to see Tammy and Mike McClure of Indian Creek Winery. Their spiced wine was great. Glad to hear that harvest went well for you Mike.https://boisefoodieguild.blog/wp-content/uploads/2012/11/09nov2012_1_dallys_opening_patio.jpg09Nov2012_1_Dallys_Opening_PatioThis is the patio at Dally's Bar.2012-11-10T05:33:57+00:00monthlyhttps://boisefoodieguild.blog/2012/11/09/quail-and-sausage-with-grape-sauce/https://boisefoodieguild.blog/wp-content/uploads/2012/11/08nov2012_1b_chukar_dinner_chukar-sausage_inpan.jpg08Nov2012_1b_Chukar_Dinner_Chukar-Sausage_InPanChukar, sausage and grape sauce cooking and blending the flavors. Cook slowly and covered.https://boisefoodieguild.blog/wp-content/uploads/2012/11/08nov2012_1a_chukar_dinner_backyard_grape_reduction.jpg08Nov2012_1a_Chukar_Dinner_Backyard_Grape_ReductionGrapes being reduced to make the sauce. https://boisefoodieguild.blog/wp-content/uploads/2012/11/08nov2012_1_chukar_dinner_prep.jpg08Nov2012_1_Chukar_Dinner_PrepChukar breasts resting with salt and pepper.https://boisefoodieguild.blog/wp-content/uploads/2012/11/08nov2012_1c_chukar_dinner_chukar-sausage-rice_plated.jpg08Nov2012_1c_Chukar_Dinner_Chukar-Sausage-Rice_Plated2012-11-09T17:07:17+00:00monthlyhttps://boisefoodieguild.blog/2012/11/07/stu-smith-smith-madrone-winery-visits-boise/2012-11-07T23:14:23+00:00monthlyhttps://boisefoodieguild.blog/2012/10/31/bbq-sauce-for-chicken/https://boisefoodieguild.blog/wp-content/uploads/2012/10/30oct2012_1_bbq_chicken_wings.jpg30Oct2012_1_BBQ_Chicken_Wings2012-10-31T20:39:53+00:00monthlyhttps://boisefoodieguild.blog/2012/10/29/dinner-at-maggies-place/https://boisefoodieguild.blog/wp-content/uploads/2012/10/28oct2012_1e_maggies_place_huckleberry_pie_slice.jpg28Oct2012_1e_Maggies_Place_Huckleberry_Pie_SliceYum!!!https://boisefoodieguild.blog/wp-content/uploads/2012/10/28oct2012_1d_maggies_place_chix_dumplings.jpg28Oct2012_1d_Maggies_Place_Chix_DumplingsAnd the star of the show! Maggie's Chicken and Dumplings. Yum-O!!!!https://boisefoodieguild.blog/wp-content/uploads/2012/10/28oct2012_1c_maggies_place_salad.jpg28Oct2012_1c_Maggies_Place_SaladA super great and delicious salad. Who would have thought that avocado and sweet red onion would go so well together. https://boisefoodieguild.blog/wp-content/uploads/2012/10/28oct2012_1b_maggies_place_german_sekt_wine.jpg28Oct2012_1b_Maggies_Place_German_Sekt_WineA good German Sekt wine to go with the chicken. Not too sweet and a little frizant. https://boisefoodieguild.blog/wp-content/uploads/2012/10/28oct2012_1a_maggies_place_stella-goblet_better.jpg28Oct2012_1a_Maggies_Place_Stella-Goblet_Betterhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/28oct2012_1e_maggies_place_huckleberry_pie_whole.jpg28Oct2012_1e_Maggies_Place_Huckleberry_Pie_WholeHuckleberry Pie fresh out of the oven. Another gastronomic delight! It is not often that one can get huckleberries.2012-10-29T19:19:52+00:00monthlyhttps://boisefoodieguild.blog/2012/10/27/great-fall-oktober-fest-dinner/https://boisefoodieguild.blog/wp-content/uploads/2012/10/27oct2012_1_brats_freshkraut_masherblend-mustard_beer.jpg27Oct2012_1_Brats_FreshKraut_MasherBlend-Mustard_Beer2012-10-28T01:01:35+00:00monthlyhttps://boisefoodieguild.blog/2012/10/26/boise-food-truck-rally-oct-26/https://boisefoodieguild.blog/wp-content/uploads/2012/10/26oct2012_1_food_truck_rally16thandbannock_overall.jpg26Oct2012_1_Food_Truck_Rally+16thAndBannock_Overallhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/26oct2012_1e_food_truck_rally_turkeyleg_gumbo_brshuga.jpg26Oct2012_1e_Food_Truck_Rally_TurkeyLeg_Gumbo_BrShugaFrom Brown Shuga Soul Foods Fresh Made Gumbo and Smoked Turkey Legs. Yvonne, owner of Brown Shuga, is especially known for the way she prepares the turkey legs.https://boisefoodieguild.blog/wp-content/uploads/2012/10/26oct2012_1d_food_truck_rally_boisecheesesteak_gridiron.jpg26Oct2012_1d_Food_Truck_Rally_BoiseCheeseSteak_GridironThis is a Boise Cheese Steak from Gridiron. Different. Not a Philly cheese steak by any stretch of the imagination. "Where's the beef?", to coin a phrase. And I have no clue as to what that sauce was.https://boisefoodieguild.blog/wp-content/uploads/2012/10/26oct2012_1c_food_truck_rally_bigdaddysbbq_truck.jpg26Oct2012_1c_Food_Truck_Rally_BigDaddysBBQ_TruckOne of the BBQ trucks.https://boisefoodieguild.blog/wp-content/uploads/2012/10/26oct2012_1b_food_truck_rally_pdittys_truck.jpg26Oct2012_1b_Food_Truck_Rally_PDittys_TruckThis is just one of the 12 trucks that were there.https://boisefoodieguild.blog/wp-content/uploads/2012/10/26oct2012_1_food_truck_rally16thandbannock_overall_east_better.jpg26Oct2012_1_Food_Truck_Rally+16thAndBannock_Overall_East_BetterThe food Trucks are lined up. This is looking East. The photo above is looking West.2012-10-27T03:22:42+00:00monthlyhttps://boisefoodieguild.blog/2012/10/24/ginger-scallion-crusted-copper-river-salmon/https://boisefoodieguild.blog/wp-content/uploads/2012/10/24oct2012_1_captains_shack_ginger-crusted-salmon_plated.jpg24Oct2012_1_Captains_Shack_Ginger-Crusted-Salmon_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/24oct2012_1b_captains_shack_ginger-crusted-salmon_pan.jpg24Oct2012_1b_Captains_Shack_Ginger-Crusted-Salmon_Pan2012-10-25T04:19:29+00:00monthlyhttps://boisefoodieguild.blog/2012/10/22/the-buzz-quarterly-wine-dinner-and-le-cafe-de-paris-breakfast/https://boisefoodieguild.blog/wp-content/uploads/2012/10/22oct2012_1_lecafe_breakfast_fried_egg_croisant.jpg22Oct2012_1_LeCafe_Breakfast_Fried_Egg_CroisantRobin had this really delicious looking Fried Egg Croissant Fresh Fruit Bowlhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/22oct2012_1a_lecafe_breakfast_omelet.jpg22Oct2012_1a_LeCafe_Breakfast_OmeletI had an excellent Omelet asparagus, Gruyere cheese, mushrooms2012-10-22T18:17:52+00:00monthlyhttps://boisefoodieguild.blog/2012/10/21/a-little-about-bacon/2012-10-21T18:35:28+00:00monthlyhttps://boisefoodieguild.blog/2012/10/20/comfort-food-at-halftime/https://boisefoodieguild.blog/wp-content/uploads/2012/10/20oct2012_1_bsuunlv_halftime_meatloaf_plated.jpg20Oct2012_1_BSU+UNLV_Halftime_Meatloaf_PlatedHomemade Meatloaf Gaston's Bakery Bread Baked Potato2012-10-20T21:32:47+00:00monthlyhttps://boisefoodieguild.blog/2012/10/18/i-know-where-waldo-is-but-where-is-mundo-idaho/https://boisefoodieguild.blog/wp-content/uploads/2012/10/18oct2012_1a_mundo-id_huckleberry_dessert.jpg18Oct2012_1a_Mundo-ID_Huckleberry_DessertHuckleberry Puff Pastry and Cream Cheese We shared this. It was delicious!https://boisefoodieguild.blog/wp-content/uploads/2012/10/18oct2012_1_mundo-id_sign.jpg18Oct2012_1_Mundo-ID_Signhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/18oct2012_1b_mundo-id_blt_gumbo.jpg18Oct2012_1b_Mundo-ID_BLT_Gumbo2012-10-19T01:43:03+00:00monthlyhttps://boisefoodieguild.blog/2012/10/17/scrapple-and-scrambled-eggs-and-brown-shuga-soul-food-info/https://boisefoodieguild.blog/wp-content/uploads/2012/10/brown_shuga_soul_food_new_location_oct2012_flyer.jpgBrown_Shuga_Soul_Food_New_Location_Oct2012_Flyerhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/17oct2012_1_scrapple_eggs_breakfast.jpg17Oct2012_1_Scrapple_Eggs_Breakfast2012-10-17T18:44:55+00:00monthlyhttps://boisefoodieguild.blog/2012/10/16/spaghetti-and-meatballs/https://boisefoodieguild.blog/wp-content/uploads/2012/10/16oct2012_1_marinara_meatballs_plated_taverello_wine.jpg16Oct2012_1_Marinara_Meatballs_Plated_Taverello_Wine2012-10-17T03:43:18+00:00monthlyhttps://boisefoodieguild.blog/2012/10/16/brown-shuga-soul-foods-is-expanding/2012-10-16T15:11:49+00:00monthlyhttps://boisefoodieguild.blog/2012/10/14/broiled-felzien-lamb-chops/https://boisefoodieguild.blog/wp-content/uploads/2012/10/14oct2012_1_lamb_chops_plated.jpg14Oct2012_1_Lamb_Chops_Plated2012-10-15T01:17:14+00:00monthlyhttps://boisefoodieguild.blog/2012/10/13/brats-and-bsu-football/https://boisefoodieguild.blog/wp-content/uploads/2012/10/13oct2012_1_bsu_tailgate_brats__kraut_onion.jpg13Oct2012_1_BSU_Tailgate_Brats__Kraut_Onion2012-10-13T23:07:21+00:00monthlyhttps://boisefoodieguild.blog/2012/10/12/catfish-and-mushroom-risotto/https://boisefoodieguild.blog/wp-content/uploads/2012/10/12oct2012_1_catfish_mushroom_risotto_plated.jpg12Oct2012_1_Catfish_Mushroom_Risotto_Plated2012-10-13T03:47:09+00:00monthlyhttps://boisefoodieguild.blog/2012/10/10/wine-dinner-featuring-soup-yup-soup/https://boisefoodieguild.blog/wp-content/uploads/2012/10/09oct2012_1d_buzz_soupr_night_lentil_kielbasa_kale_soup.jpg09Oct2012_1d_Buzz_Soupr_Night_Lentil_Kielbasa_Kale_SoupLentil Soup with Kielbasa and Kale (Don't let the kale fool you. A good soup.) 2006 Lan Crianza Tempranillo 13.5% alc. great balance with the spiciness of the soup [18]https://boisefoodieguild.blog/wp-content/uploads/2012/10/09oct2012_1c_buzz_soupr_night_tomato-fruit_gazpacho.jpg09Oct2012_1c_Buzz_Soupr_Night_Tomato-Fruit_GazpachoChunky Tomato-Fruit Gazpacho (A great palate cleanser.) 2011 Jean-Luc Colombo White Rhone 13.0% alc. good wine with the fruit. great pairing [18]https://boisefoodieguild.blog/wp-content/uploads/2012/10/09oct2012_1b_buzz_soupr_night_avocado-buttermilk_crab.jpg09Oct2012_1b_Buzz_Soupr_Night_Avocado-Buttermilk_CrabAvocado-Buttermilk Soup with Crab (This is a WOW soup!) 2009 Chateau de la Roche Sauvignon Blanc 13.0% alc. absolutely wonderful with the avocado and crab. [19]https://boisefoodieguild.blog/wp-content/uploads/2012/10/09oct2012_1a_buzz_soupr_night_beef_cheddar_soup.jpg09Oct2012_1a_Buzz_Soupr_Night_Beef_Cheddar_SoupBeer/Cheddar Soup with Pretzels 2010 Wente Merlot 13.5% alc went very well with the soup. big and bold [17]https://boisefoodieguild.blog/wp-content/uploads/2012/10/09oct2012_1_buzz_soupr_night_joes_wine.jpg09Oct2012_1_Buzz_Soupr_Night_Joes_WineJoe brought this awesome wine - limited quantity - for some to share. Thanks Joe.https://boisefoodieguild.blog/wp-content/uploads/2012/10/09oct2012_1e_buzz_soupr_night_chilled_pear_soup_and_choco_soup.jpg09Oct2012_1e_Buzz_Soupr_Night_Chilled_Pear_Soup_and_Choco_SoupChilled Pear Soup and a Chocolate Soup (WOW!) 2008 Pillar Box Cabernet Sauvignon 14.5% alc. I thought it went best with the chocolate, but our table had a difference of opinion. [18]2012-10-10T21:58:44+00:00monthlyhttps://boisefoodieguild.blog/2012/10/07/chile-rellenos/https://boisefoodieguild.blog/wp-content/uploads/2012/10/07oct2012_1b_chille_rellenos_maggie.jpg07Oct2012_1b_Chille_Rellenos_MaggieThat's our Maggie! Check that look out.https://boisefoodieguild.blog/wp-content/uploads/2012/10/07oct2012_1a_chille_rellenos_plated.jpg07Oct2012_1a_Chille_Rellenos_PlatedChili Rellenos with Fresh Salsa Rice with Black Beans and Roasted Green Tomatoeshttps://boisefoodieguild.blog/wp-content/uploads/2012/10/07oct2012_1_chille_rellenos_cooking.jpg07Oct2012_1_Chille_Rellenos_CookingChili Rellenos cooking.2012-10-08T01:18:30+00:00monthlyhttps://boisefoodieguild.blog/2012/10/07/grilled-sage-rubbed-pork/https://boisefoodieguild.blog/wp-content/uploads/2012/10/06oct2012_1_grilled_sage_pork_plated1.jpg06Oct2012_1_Grilled_Sage_Pork_PlatedGrilled Sage Rubbed Pork Baked Yam Butter Lettuce with Beets, Almond Slices and Cheese Lime Salad Dressing 2002 Bitner Vineyards Rohn Blue Reserve Cabernet Sauvignonhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/06october2012_1_cstle_ranch_flavorsoffall_wine_dinner_flyer.jpg06October2012_1_Cstle_Ranch_FlavorsOfFall_Wine_Dinner_Flyer2012-10-07T02:45:12+00:00monthlyhttps://boisefoodieguild.blog/2012/10/04/fresh-made-tomato-basil-soup-and-shrimp-and-tomato-fettuccini/https://boisefoodieguild.blog/wp-content/uploads/2012/10/04oct2012_1_fettuccini_tomato_basil_soup.jpg04Oct2012_1_Fettuccini_Tomato_Basil_SoupFresh Made Tomato and Basil Soup. It was awesome and went quite well with the fettuccini.https://boisefoodieguild.blog/wp-content/uploads/2012/10/04oct2012_1a_fettuccini_shrimp_tomato_fettuccini.jpg04Oct2012_1a_Fettuccini_Shrimp_Tomato_FettucciniTop the soup with a good dish of Fettuccini with Shrimp and Tomatoes. Good dinner for a cool evening.2012-10-07T03:10:14+00:00monthlyhttps://boisefoodieguild.blog/2012/10/01/braised-grouse-and-local-potato-leek-and-carrot-soup/https://boisefoodieguild.blog/wp-content/uploads/2012/10/30sept2012_1_captainsshack_grouse_potato_leek_carrot_soup.jpg30Sept2012_1_CaptainsShack_Grouse_Potato_Leek_Carrot_SoupRobin made this local Leek, Potato and Carrot Soup for dinner tonight! Yumhttps://boisefoodieguild.blog/wp-content/uploads/2012/10/30sept2012_1a_captainsshack_grouse_beet_onion_grouse.jpg30Sept2012_1a_CaptainsShack_Grouse_Beet_Onion_GrouseFor dinner tonight we made Sliced Beets, Carmelized Onion, Braised Local Grouse2012-10-01T01:53:05+00:00monthlyhttps://boisefoodieguild.blog/2012/09/28/bordeaux-night-at-le-cafe-de-paris/https://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1h_lecafe_rack_of_lamb.jpg27Sept2012_1h_LeCafe_Rack_Of_LambRack of Lamb potato cake and braised asparagushttps://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1g_lecafe_roasted_chix.jpg27Sept2012_1g_LeCafe_Roasted_ChixPoulet Fermier Sauce a la moutarde roasted free range chicken served with a mustard cream sauce over egg pasta and braised vegetableshttps://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1f_lecafe_frenchonion_soup.jpg27Sept2012_1f_LeCafe_FrenchOnion_SoupSoupe a l'onion traditional French onion souphttps://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1e_lecafe_potato_soup.jpg27Sept2012_1e_LeCafe_Potato_SoupPotage paysan creamy potato, onion and gruyere souphttps://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1d_lecafe_beet_salad.jpg27Sept2012_1d_LeCafe_Beet_SaladSalade de Bettraves et moisette Butter lettuce topped with gold and red beets and toasted hazelnut served with a mustard vinaigrettehttps://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1c_lecafe_washington_oysters.jpg27Sept2012_1c_LeCafe_Washington_OystersHuitres Washington oysters on the half shell served with coctail sauce and mignonettehttps://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1b_lecafe_wines_2009and2007.jpg27Sept2012_1b_LeCafe_Wines_2009and2007Good with the oysters and the soup.https://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1a_lecafe_bread.jpg27Sept2012_1a_LeCafe_BreadLe Café de Paris is known for their bakery, Gaston's Bakery. Yummy breads and other treats.https://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1_lecafe_wines.jpg27Sept2012_1_LeCafe_WinesHere are some of the wines we had. Great with the Lamb and the Chicken entrees.https://boisefoodieguild.blog/wp-content/uploads/2012/09/27sept2012_1_lecafe_opener.jpg27Sept2012_1_LeCafe_Opener2012-09-28T22:33:35+00:00monthlyhttps://boisefoodieguild.blog/2012/09/28/compost-bins-available-in-boise/2012-09-28T16:16:45+00:00monthlyhttps://boisefoodieguild.blog/2012/09/23/fall-pot-roast/https://boisefoodieguild.blog/wp-content/uploads/2012/09/23sept2012_1a_crockpot_pot_roast_plated.jpg23Sept2012_1a_Crockpot_Pot_Roast_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2012/09/23sept2012_1_crockpot_pot_roast_in_pot.jpg23Sept2012_1_Crockpot_Pot_Roast_In_Pot2012-09-23T19:46:15+00:00monthlyhttps://boisefoodieguild.blog/2012/09/21/6319/https://boisefoodieguild.blog/wp-content/uploads/2012/09/20sept2012_1d_bsu_chili_relleno_night_plated_fun.jpg20Sept2012_1d_BSU_Chili_Relleno_Night_Plated_FunA Bronco meal! Check those colors.https://boisefoodieguild.blog/wp-content/uploads/2012/09/20sept2012_1c_bsu_chili_relleno_night_plated.jpg20Sept2012_1c_BSU_Chili_Relleno_Night_PlatedChilie Rellenos, Fresh Fruit, Fresh Salsa and Blue Corn Chips. And, of course, an Inversion IPA in the background.https://boisefoodieguild.blog/wp-content/uploads/2012/09/20sept2012_1b_bsu_chili_relleno_night_cooking.jpg20Sept2012_1b_BSU_Chili_Relleno_Night_CookingFrying the rellenos in corn oil.https://boisefoodieguild.blog/wp-content/uploads/2012/09/20sept2012_1a_bsu_chili_relleno_night_peeling_poblanos.jpg20Sept2012_1a_BSU_Chili_Relleno_Night_Peeling_PoblanosPeeling the "char" from the poblano pepper.https://boisefoodieguild.blog/wp-content/uploads/2012/09/20sept2012_1_bsu_chili_relleno_night_roasting_poblanos.jpg20Sept2012_1_BSU_Chili_Relleno_Night_Roasting_Poblanos2012-09-21T22:15:12+00:00monthlyhttps://boisefoodieguild.blog/2012/09/20/sand-dabs-anyone/https://boisefoodieguild.blog/wp-content/uploads/2012/09/sand_dab_photo_larger.jpgSand_Dab_Photo_Largerhttps://boisefoodieguild.blog/wp-content/uploads/2012/09/sand_dab_photo_plated_larger_better.jpgSand_Dab_Photo_Plated_Larger_Better2012-09-20T19:52:28+00:00monthlyhttps://boisefoodieguild.blog/2012/09/14/fruit-rainbow-still-life/https://boisefoodieguild.blog/wp-content/uploads/2012/09/13sept2012_1a_watch_team_potluck_fruit_rainbow_2_-2_tonemapped.jpg13Sept2012_1a_Watch_Team_PotLuck_Fruit_Rainbow_+2_-2_tonemappedFruit Rainbow2012-09-20T03:55:11+00:00monthlyhttps://boisefoodieguild.blog/2012/09/15/chicken-kiev-for-rosh-hashanah/https://boisefoodieguild.blog/wp-content/uploads/2012/09/14sept2012_1_chicken_kiev_rosh_hashanah_plated_with_salad.jpg14Sept2012_1_Chicken_Kiev_Rosh_Hashanah_Plated_With_Saladhttps://boisefoodieguild.blog/wp-content/uploads/2012/09/14sept2012_1_chicken_kiev_rosh_hashanah_oven_ready.jpg14Sept2012_1_Chicken_Kiev_Rosh_Hashanah_Oven_ReadyReady for the oven.2012-09-16T00:29:31+00:00monthlyhttps://boisefoodieguild.blog/2012/09/12/wine-dinner-at-the-buzz-2/https://boisefoodieguild.blog/wp-content/uploads/2012/09/11sept2012_1d_buzz_dinner_saladandwine_fruitsalad.jpg11Sept2012_1d_Buzz_Dinner_SaladAndWine_FruitSaladhttps://boisefoodieguild.blog/wp-content/uploads/2012/09/11sept2012_1c_buzz_dinner_saladandwine_blackandbleu.jpg11Sept2012_1c_Buzz_Dinner_SaladAndWine_BlackAndBleuhttps://boisefoodieguild.blog/wp-content/uploads/2012/09/11sept2012_1b_buzz_dinner_saladandwine_roastedeggplant.jpg11Sept2012_1b_Buzz_Dinner_SaladAndWine_RoastedEggplanthttps://boisefoodieguild.blog/wp-content/uploads/2012/09/11sept2012_1a_buzz_dinner_saladandwine_asparagus_caprese.jpg11Sept2012_1a_Buzz_Dinner_SaladAndWine_Asparagus_Capresehttps://boisefoodieguild.blog/wp-content/uploads/2012/09/11sept2012_1_buzz_dinner_saladandwine_the_hand.jpg11Sept2012_1_Buzz_Dinner_SaladAndWine_The_Hand"The Hand"https://boisefoodieguild.blog/wp-content/uploads/2012/09/11sept2012_1_buzz_dinner_saladandwine_friedcorn_blkbean.jpg11Sept2012_1_Buzz_Dinner_SaladAndWine_FriedCorn_BlkBean2012-09-12T19:23:44+00:00monthlyhttps://boisefoodieguild.blog/2012/09/11/stuffed-patty-pan-squash-for-dinner/https://boisefoodieguild.blog/wp-content/uploads/2012/09/10sept2012_1_patty_pan_dinner_plated.jpg10Sept2012_1_Patty_Pan_Dinner_Plated2012-09-11T03:09:40+00:00monthlyhttps://boisefoodieguild.blog/2012/09/10/broiled-catfish-dinner/https://boisefoodieguild.blog/wp-content/uploads/2012/09/09swpt2012_1a_catfish_dinner_plated.jpg09Swpt2012_1a_Catfish_Dinner_Platedhttps://boisefoodieguild.blog/wp-content/uploads/2012/09/09swpt2012_1_catfish_dinner_oven_prep.jpg09Swpt2012_1_Catfish_Dinner_Oven_Prep2012-09-10T02:45:59+00:00monthlyhttps://boisefoodieguild.blog/2012/09/05/two-awesome-meals/https://boisefoodieguild.blog/wp-content/uploads/2012/09/01sept2012_1k_idaho_sojourn_bbq_ribs_black_rice_sweetsoursauce.jpg01Sept2012_1k_Idaho_Sojourn_BBQ_Ribs_Black_Rice_SweetSourSaucehttps://boisefoodieguild.blog/wp-content/uploads/2012/09/01sept2012_1i_idaho_sojourn_fresh_popovers_filled.jpg01Sept2012_1i_Idaho_Sojourn_Fresh_Popovers_Filled2012-09-05T03:57:10+00:00monthlyhttps://boisefoodieguild.blog/2012/08/24/dinner-at-murphys-seafood/https://boisefoodieguild.blog/wp-content/uploads/2012/08/23aug2012_1b_murphys_choco_mousse.jpg23Aug2012_1b_Murphys_Choco_Moussehttps://boisefoodieguild.blog/wp-content/uploads/2012/08/23aug2012_1a_murphys_coconut_shrimp_pepper_jasmin_rice.jpg23Aug2012_1a_Murphys_Coconut_Shrimp_Pepper_Jasmin_Ricehttps://boisefoodieguild.blog/wp-content/uploads/2012/08/23aug2012_1_murphys_stuffed_sole.jpg23Aug2012_1_Murphys_Stuffed_Sole2012-08-24T16:23:03+00:00monthlyhttps://boisefoodieguild.blog/2012/08/23/6143/https://boisefoodieguild.blog/wp-content/uploads/2012/08/22aug2012_1_captains_shack_grilled-chix_gnochi.jpg22Aug2012_1_Captains_Shack_Grilled Chix_GnochiGrilled Chicken Gnocchi Sliced Tomatoes with Basil and Balsamichttps://boisefoodieguild.blog/wp-content/uploads/2012/08/22aug2012_1a_captains_shack_grilled_t-bone_scalloped_potatoes_salad_zebra_toms.jpg22Aug2012_1a_Captains_Shack_Grilled_T-Bone_Scalloped_Potatoes_Salad_Zebra_Toms2012-08-23T12:12:46+00:00monthlyhttps://boisefoodieguild.blog/2012/08/21/poached-sole-with-sauteed-chard-and-beet-greens/https://boisefoodieguild.blog/wp-content/uploads/2012/08/20aug2012_1_poached_sole_tabouli.jpg20Aug2012_1_Poached_Sole_Tabouli2012-08-21T03:40:58+00:00monthlyhttps://boisefoodieguild.blog/2012/04/27/happy-10th-birthday-le-cafe-de-paris-in-boise/https://boisefoodieguild.blog/wp-content/uploads/2012/04/20april2012_1a_the_buzz_shrimpcargot_awesome_appetizer3.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2v_lecafe10yrbdayparty_french_fries1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2w_lecafe10yrbdayparty_dessert1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2u_lecafe10yrbdayparty_chix_steak_crawfish1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2t_lecafe10yrbdayparty_seafood1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2b_lecafe10yrbdayparty_foisgois1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2s_lecafe10yrbdayparty_potatosoup1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2b_lecafe10yrbdayparty_escargot1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2a_lecafe10yrbdayparty_wines_cabsauv1.jpgHappy 10th Birthday Le Café de Paris in Boisehttps://boisefoodieguild.blog/wp-content/uploads/2012/04/26april2012_2b_lecafe10yrbdayparty_appetizers1.jpgHappy 10th Birthday Le Café de Paris in Boise2012-08-19T03:24:06+00:00monthlyhttps://boisefoodieguild.blog/2012/05/12/food-truck-rally-boise-for-may-2012/https://boisefoodieguild.blog/wp-content/uploads/2012/05/11may2012_2a_food_truck_rally_brown_shuga_orange1.jpgFood Truck Rally Boise for May 2012https://boisefoodieguild.blog/wp-content/uploads/2012/05/11may2012_2b_food_truck_rally_brown_shuga_ic_winery1.jpgFood Truck Rally Boise for May 2012https://boisefoodieguild.blog/wp-content/uploads/2012/05/11may2012_2a_food_truck_rally_brown_shuga_tiki1.jpgFood Truck Rally Boise for May 2012https://boisefoodieguild.blog/wp-content/uploads/2012/05/11may2012_2_food_truck_rally_brown_shuga_oyster_club1.jpgFood Truck Rally Boise for 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