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 –
(parmesan crisps)
served with
Bisol Jeip Prosecco
sliced prosciutto, mortadella, spec, soppressata, rosemary-sea salt focaccia
served with the plate above.
Fruity and bone dry. Goes great and calls out for salami.
sole in sweet and sour sauce
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.
local greens, tomatoes, carrots in a vinaigrette Raisins and onions
Very good salad.
A good Tuscan from the west central coast. Went very well with vinegar in the salad.
stuffed quail, Amarone riotto
This was superb! The risotto was cooked in red wine.
Went superbly with the quail and risotto. From Verona, “Valley of many Cellars”. Superb, full bodied red wine at 15% alcohol.
wild boar with rosemary and juniper, currant sauce, zucchini
Great pairing with the Montalcino wine.
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!)
chocolate-coffee Amaretti terrine, fresh local strawberries
The best I can say about this is, “Is there any more? I want more!”
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!
The “Buzz” Remodel and Italian Wine Night
09 Wednesday Jul 2014
Posted in Buzz Monthly Events, Buzz Special Events, Buzz Wine Club Dinners, Dinner With Friends, Herbs and Spices, Italian foods, New Buzz, Party Time, Pasta, Photos By: Bob Young, Remodel, Special Beers, Special Dinners, Special Events, Special Information, The Buzz, the Buzz Bistro, Things To Do, What's For Dinner?, Wine Dinners, Wine Dinners at the Buzz, Wines - Italian
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Yes! Yea! Hallelujah! (Cristi looks like she is ready for the completion!) The remodel at The Buzz is complete and it looks awesome! New floors! New seating arrangement! New wine area! And a brand new Growler station! Bring your growler ….. Fill it up! Bring in your favorite stein or mug and Tommy will keep it for you on a display shelf for your use when you come in. Novel idea for this area.
But before we look at the new Buzz through the camera lens, lets look at the July Wine Club, Italian Wines. These wine dinners are a full 5 course dinner and 5 or 6 wines. All for $20 a plate! Look at what you get for that, not counting of course, the awesome friends and company. Left-Click any of these photos to see them enlarged. Cheers!
The announcement!
![Mushroom Parmesan Risotto Cakes ( I really enjoyed these, but a light sauce may have been a great addition.) 2010 Mandarossa Fiano 13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]](https://boisefoodieguild.files.wordpress.com/2014/07/08july2014_1b_the-buzz-italian-wines_appetizer_mush-parm-rissoto-cakes.jpg?w=524&h=348)
(I really enjoyed these, but a light sauce may have been a great addition.
2010 Mandrarossa Fiano
13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]
![Piedmont Autumn Soup (Super good!) 2011 Piemonte Barera 13.5% alc. general appeal was good. a strong Barbera. $15 [15]](https://boisefoodieguild.files.wordpress.com/2014/07/08july2014_1c_the-buzz-italian-wines_piedmont-atumn-soup_good.jpg?w=524&h=348)
(Super good! A little dab of fresh pesto in the soup would be good.)
2011 Piemonte Barbera
13.5% alc. general appeal was good. a strong Barbera. $15 [15]
![Abruzzo Salad 2011 Niro Pecorino 13% alc. good match with is delightful and refreshing salad. $19 [17]](https://boisefoodieguild.files.wordpress.com/2014/07/08july2014_1d_the-buzz-italian-wines_abruzo-salad_good.jpg?w=524&h=348)
2011 Niro Pecorino
13% alc. good match with is delightful and refreshing salad. $19 [17]
![Agnolotti Piemontesi Allo Stufato 2011 Badiola Toscana 13% alc. a wonderful paring with this entree. $18 [19]](https://boisefoodieguild.files.wordpress.com/2014/07/08july2014_1e_the-buzz-italian-wines_agnolotti-piedmontesi-allo-stufato.jpg?w=524&h=348)
2011 Badiola Toscana
13% alc. a wonderful paring with this entree. a super Cab and Sangiovese blend $18 [19]
![Pistachio Chocolate Cannoli 2012 Mandrarossa Nero D'avola 13.5% alc. super good Tuscan wine. loved it. can't get a better score. $12 [20]](https://boisefoodieguild.files.wordpress.com/2014/07/08july2014_1f_the-buzz-italian-wines_pistachio-choc-canoli.jpg?w=524&h=348)
2012 Mandrarossa Nero D’avola
13.5% alc. super good Tuscan wine. loved it. can’t get a better score. $12 [20]
Ed and Mary enjoying the new look at The Buzz.
Now look at the New Buzz! Great atmosphere. Love the new look.
The new sign on the building by the entrance. There is also a very bright red and green sign on State Street.
The beer steins we have on “The Shelf”.
One of the beers on tap and ready for your growler or stein.
The new Growler Fill Station and location of the wines. Just inside the State Street door and to the right.
The new 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.
An Afternoon at Asiago’s and Powells
23 Wednesday Apr 2014
We originally planned to go and see the baby owls. But the property owner was not feeling good so we will go on Saturday. We had planned to go to Asiago’s for lunch before going birdwatching. We did. And then we needed dessert, so Powell’s Sweet Shoppe in east Boise was the place to go. Here are some photos from today. Left-Click any of them to see the photo enlarged. Enjoy the food photos and following us on a Foodie Sojourn! Cheers. Here is a link to Asiago’s Menu. Asiago’s is definitely a 5-Star restaurant (out f 5-Stars) for an Italian restaurant in Boise.
Robin at Asiago’s
(R) Althnuma Pinot Grigio DOC Val d’Adige, Italy
Can’t really say that any one of these was better than the other. The Pinot Grigio went extremely well with the smoky salmon while the Beveventano went better with the salad and the mushrooms. They were both good selections.
fresh mushrooms sautéed in champagne and butter, finished with gremolata
hearts of romaine, croutons, anchovies and asiago with the house caesar dressing
Yea! Finally a restaurant in Boise that knows how to make a Caesar Salad. It’s not a Caesar without the anchovy and garlic! Sorry, but that’s the way it goes.
gremolata chicken breast over fresh fettuccine in Asiago-garlic cream, finished with tomato-pesto sauce.
Then we were off to Powell’s Sweet Shoppe in east Boise for some Gelato. Here Robin is enjoying some.
Gelato – Italian Ice Cream
