Wow! Such a great evening having some outstanding wines and an outstanding dinner prepared by Chef Richard Langston, a James Beard Award Nominee! A total of 7 courses and 7 wines. This superb restaurant is located at 808 W Fort St, Boise, ID 83702, (208) 472-1463. It might be a good idea to call for reservations. We had a Dover Sole dish that was absolutely wonderful. So I asked the question, “What is the difference between Dover Sole and Flounder?” The answer is here from Chef Richard and from E-How.
Sole and flounder are both types of flatfish, and because the texture is similar, they are considered interchangeable in recipes. However, they are two separate species with slightly different looks and tastes.
Species
Sole is a type of flatfish. Dover sole, the most common type, is a member of the Soleidae family. Flounder is also a type of flatfish categorized under Heterosomata.
Features
Both fish are flat, with both eyes on one side of their face so they can hide on the ocean floor and watch for prey. While both are oval in shape, flounder is more rounded.
Here is what we had and the wines that went with each course. Thanks to Cafe Vicino for such a great evening and to Chef Richard and his Staff for great service. It was good to see “old” friends again. Enjoy these photos! Left-Click any of the photos to see them enlarged.
This is what we had to eat and drink over the next 4 1/2 hours!
Robin getting ready to sample some superb wines from Italy.
James Beard Award Nominee and super Chef, Chef Richard Langston, our Host.
Chris Zimmerman, the Wine Host and great Commentator.
The opener –
Frico
(parmesan crisps)
served with
Bisol Jeip Prosecco
Salumi e Focaccia
sliced prosciutto, mortadella, spec, soppressata, rosemary-sea salt focaccia
Pederzana Lambrusco
served with the plate above.
Fruity and bone dry. Goes great and calls out for salami.
Sfogli in Saor
sole in sweet and sour sauce
Suavia Soave Classico
The wine served with the sole.
In Italy, no wine is served without food. These vines are located 1000 feet above sea level in volcanic soils; oyster shell. We asked for a little parmesan and this seemed to help the wine. This will go great with asparagus.
Insalata Mista
local greens, tomatoes, carrots in a vinaigrette Raisins and onions
Very good salad.
Bruni Plinio Vermentino
A good Tuscan from the west central coast. Went very well with vinegar in the salad.
Quaglia e Risotto all’Amarone
stuffed quail, Amarone riotto
This was superb! The risotto was cooked in red wine.
Le Salette Amarone della Valpolicella Classico
Went superbly with the quail and risotto. From Verona, “Valley of many Cellars”. Superb, full bodied red wine at 15% alcohol.
Cinghiale Arrosto Con Rosmarino e Ginepro
wild boar with rosemary and juniper, currant sauce, zucchini
Great pairing with the Montalcino wine.
Fossacolle Rosso di Montalcino
Great paring with the boar. Great Tuscan wine. Produced on 6 acres and 1000 bottles a year. We bought a bottle. (We’ll worry about our meds next month!)
Bonet alla Piemontese
chocolate-coffee Amaretti terrine, fresh local strawberries
The best I can say about this is, “Is there any more? I want more!”
Marenco Scrapona Moscato d’Asti
From the Piedmont region. This is described as “A rainbow in your mouth.” Yes, it is well worth getting some. We did.
Such a grand night! Such a grand meal and wines. If you are in Boise, be sure to try this superb restaurant. One of the better ones in Boise and deserves the 5-Star rating I gave it. Superb! It would give the now defunct Andrae’s a run for their money. Cheers!
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Yes! Chef Richard Langston has re-opened his restaurant at the Inn At 500 Capitol, Richard’s Restaurant. We were lucky enough to attend the grand opening and it was fantastic. The Inn At 500 Capitol is a superb hotel, and you can get information about it by following this link Inn At 500 Capitol. It is located at 500 South Capitol Boulevard, Boise, Idaho, 83702 USA. (208) 227-0500. (Left Click any of these photos to see them enlarged.
Boise Foodie Guild 