Food, Craft Beer, Nano Breweries, Wine, Idaho Wineries, Winery Bistros, Restaurants and Events, Boise Foodies in the Treasure Valley Idaho. Come see what we are up to and the variety of our eating and wine and craft beer experiences. Look where we and our friends like to eat and have a great glass of wine or craft beer. And if you are in Boise, let us know. We'll meet you for a bite to eat and/or a glass of craft beer or wine. What is your favorite cuisine? I bet we can find you a restaurant to satisfy your epicurian urge. Cheers!
Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.
An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.
Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper
Directions: Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside. Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth. Add the mustard: Whisk in the mustard until just combined. Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture. Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth. Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken. Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken. Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.
Such a good night last night at The Buzz in Boise! A short, but fun, visit to France. French wines. French foods. No Moulin Rouge dancers, though. “… Moulin Rouge is best known as the spiritual birthplace of the modern form of the can-can dance. Originally introduced as a seductive dance by the courtesans who operated from the site, the can-can dance revue evolved into a form of entertainment of its own and led to the introduction of cabarets across Europe. Today, the Moulin Rouge is a tourist attraction, offering musical dance entertainment for visitors from around the world. The club’s decor still contains much of the romance of fin de siècle France.” [Wikipedia]
And Cristie’s Choice wine, a 2013 Heritages Cotes du Rhone, was among the high score wines for the night with a score of  out of . It was that good! Here are some photos of the dinner that Cristie made for all of us. Cheers!
(French version of pesto) 2014 Sables AzurRose
13.0% alc. really a good paring with the soup. matched very well.  $17.00 Pistou is “…A traditional Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. Originally the term barigoule referred to artichokes stuffed with barigoules, wild mushrooms also known as saffron milk cap or Lactarius deliciosus. Modern adaptations don’t typically employ mushrooms, and the versions that do don’t always include them as a filling. Then again, some “barigoule” preparations stuff the braised artichokes with other ingredients, such as spinach, carrots and cheese.” [Wikipedia]
Coq au Vin with Barigoule
(I would have preferred that the woody stems of the asparagus be removed. Super chicken!) 2014 Bila Haut RoussillionBlanc
13.0% alc. pretty good wine that pared well with the chicken.balance was off though  $17.00 Barigoule is “… A traditional Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. Originally the term barigoule referred to artichokes stuffed with barigoules, wild mushrooms also known as saffron milk cap or Lactarius deliciosus. Modern adaptations don’t typically employ mushrooms, and the versions that do don’t always include them as a filling. Then again, some “barigoule” preparations stuff the braised artichokes with other ingredients, such as spinach, carrots and cheese.” [Foodnetwork Encyclopedia]
Baba au Rhum
2012 Caves Des PapesHeritage Rouge
13.5% alc good body and finish. light bhut fruity. great paring  $21.00Baba du Rhum is “… A rum baba or baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba is even richer than brioche batter, and includes eggs, milk and butter…The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Poland and in Polish communities over the world). The name means “old woman” or “grandmother” in the Slavic languages; babka is a diminutive of baba…The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word “baba” in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba.” [Wikipedia]
The wines tonight came from around the world with stops in Italy, Spain, New Zealand, Tuscany and France. The food came from different cruise lines and indeed was Cruise Food. And if you have ever been on a cruise and have eaten onboard, you know what a dedicated support team the kitchen Exec Chef has.
When Cristi prepares these tastings, she also has a dedicated support team and it is about time that I recognize them and tell them publically how much we appreciate their time and effort.
Tommy, Cristi’s husband, keeps the dinner plates moving and remembers that I like bread with my meals.
Austin and Bailey, Cristi’s children, help by serving, bussing the tables and setting the tables up.
Peggy Hand-Behrens researches the menu, sits down with Cristi and pairs the wines with the food, and then prepares some of the entrées. She also helps to pour the wine and prepare the dishes. She is one busy Lady!
Joseph Geist, when he is available, helps to pour the wines.
To all of these folks a BIG Thank-You! Your efforts are really appreciated and without your support, the program may not exist. So if you participate and enjoy these dinners, please let these folks know how much you appreciate them and the service they give.
There was some very interesting information delivered today from some of my food groups. One such piece of info was on how to clean a cast iron skillet. Watch this short video on Cleaning Cast Iron. Other articles on cast iron include such things as identifying old cast iron pans, reconditioning cast iron and seasoning cast iron. Good information to keep in your library. I have been using the same three cast iron skillets for over 30 years. And I have a camp cast iron pot that I have had for every bit of that long. All are in good condition – like new! (And yes, that is Robin and I in 1984!)
The other great piece of information, and great reading, comes from the Huffington Post and can be found at 17 Food Reasons The French Are Better At Life. And from that article,
Between their rich buttery sauces and the artistry they’ve brought to pastry, it’s easy to understand why French food has long been the envy of the world. But it’s not just the food they make that’s so special, it’s the way they think about their cuisine. In our food-forward minds, this means that the French are winning at life. Here are the 17 reasons why — though we’re sure we could have come up with 100.
And another little interesting tid-bit of information from the same article, particularly if you like butter,
Butter is more important than water.
That’s the secret to fine French cuisine. Their sauces are based on butter. Their pastries are layered with butter. But, it’s all with good reason, because some of the finest butter in the world is made in France. Particularly, the butter made in the Normandy region, which is bright yellow thanks to their fine dairy cows. And, guys, the butter is almost always salted, the way butter is supposed to be.
So there you have it. Two really interesting pieces of information and ones that you may want to keep. Enjoy! And remember, l’heure du gouter, any hour is the “hour to taste” as this translation says. Cheers!
Eat drink and be merry, for tomorrow you may be dieting! Boise had this wonderful program called Dineout DowntownBoise where some of the restaurants offered a 3-Course dinner for $30. I have posted earlier on the subject, but it only lasted a week, so one had to hurry to make all of the eaterys. We didn’t make them all, but we tried.
I would be remiss if I did not mention the sponsors of this week long event: Boise Weekly, Sysco, the River – 94.9FM, Agri Beef Co., I Support Idaho Wines, Pepsi, DOWNTOWNBOISE Assoc. and Downtown Parking. Thank you one and all for offering this program. It was a joy!
And for the last dinner we went to Le Cafe de Paris where we met Michael and Sandra. Wonderful and fun people. He plays a mean guitar!! Ed K, we must introduce the two of you.
When there is a choice on the menu, as there was at Le Cafe, Robin and I will usually get “one of each”. That way, we can try all and share. Le Cafe offered two entrees of each course. Here is what we had.
And then on Sunday night we made a 5-Hour Roasted Chicken. The recipe for a 5-Hour Roasted Duck is in the recipe section of the Boise Foodie Guild blog – See the headings at the top of the foodie blog. We used the same recipe for the chicken.
Another in a series of good wine dinners at the Buzz last night. Some very interesting wines, presented blind, and good food. Our friend Maggie, pictured here, came along with us and it was great to see that she was feeling chipper enough to join us. We always like to have her join us in these adventures. I
This was a good meal. Not particularly the best I have had at the Buzz, but very good. I am very salt conscious, and there were two dishes that could have had a little more salt and/or pepper. I will list those dishes below. All in all ….. a fun night with good friends and good food. Glad to hear and see that Bailey is doing OK after her bike fall. Enjoy these photos of the dinner and the commentary. Cheers! Left-Click any of these photos to see them larger.
This review may sound harsh to some. It is not. Cristi and I talked about some of these comments and I think she accepted them as positive. Like I stated at the start, I really try to watch our salt intake, even if the food seems to need additional salt. And I know Cristi tries very hard to limit the amount of salt in her dishes. This was just one of those times when a little more would have enhanced the dishes. It was still a good dinner. Hope to see you at the next one. Cheers!!!