Two Superb Wine Dinners for Father’s Day


The first one was on June 4th and we pared wines from 3 Horse Ranch Vineyards, 5900 Pearl Rd, Eagle, ID 83616. The second wine dinner was paring Koenig Vineyards, 21452 Hoskins Rd, Caldwell, ID 83607. Both wine dinners were at Chandlers Prime Steaks and Fine Seafood, 981 W Grove St, Boise, ID 83702. We had superb wines and food. If you are in Boise and want a fantastic meal – steaks and seafood being their primary dishes – be sure to go to Chandlers. Check all of the posted links for more information and their hours of operation. Enjoy these photos of the dinners. Let’s start with 3 Horse Ranch Vineyards. You can follow along for the ingredients with the posted menu. Double click any of these photos to see them enlarged. Cheers!

Some of the crowd for appetizers.
Eagle Hills AVA Association President.
Robin relaxes before dinner!
The Menu and Wine List for the evening.
Appetizers
Frutti di Mare
Duck Two Ways
Intermezzo Sorbet
American Wagyu Flat Iron Steak
Fromage Blanc Cheesecake

And then on June 11th, we had a wine dinner featuring Koenig Vineyards wines. Here are some photos to enjoy!

Table setting and mood setter
The menu and wine list.
Appetizers
Opening dinner wine.
Moules Frites. The wine above went with this dish.

Baby Lamb Chops. The wine above was served with these delicious lamb chops.
Intermezzo Sorbet

Braised Short Ribs. The Private Reserve was an awesome paring.

Assorted House Made Truffles. The Ice Wine was a superb match!

Bobby Burns Birthday Party


The Bobby Burns Supper Night is coming up on the anniversary of his birthday on January 25. He was born on January 25, 1759. The supper night is celebration of his poetry and songs.
“Robert Burns was born on 25 January 1759 in the village of Alloway, two miles south of Ayr. His parents, Willian Burnes[s] and Agnes Broun, were tenant farmers but they ensured their son received a relatively good education and he began to read avidly. The works of Alexander Pope, Henry Mackenzie and Laurence Sterne fired Burns’s poetic impulse and relationships with the opposite sex provided his inspiration. Handsome Nell, for Nellie Kilpatrick, was his first song. [robertburns.org]”
According to Wikipedia,

Robert Burns (25 January 1759 – 21 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a light Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these writings his political or civil commentary is often at its bluntest.[robertburns.org]

He died July 25, 1796 at the age of 37. So why is he so famous?
“The Ploughman poet. Poems Chiefly in the Scottish Dialect – The Kilmarnock Edition. The main reason Burns is so popular today is because of the themes and language of everyday life that he used. His poems were humorous and he used small subjects to express big ideas. [robertburns.org]
So, you say, what prose or poetry did he write that I might know? Try Auld Lang Syne But the poetry that I like best is,

A Red, Red Rose (1794)
O my Luve’s like a red, red rose,
That’s newly sprung in June:
O my Luve’s like the melodie,
That’s sweetly play’d in tune.

As fair art thou, my bonie lass,
So deep in luve am I;
And I will luve thee still, my dear,
Till a’ the seas gang dry.

Till a’ the seas gang dry, my dear,
And the rocks melt wi’ the sun;
And I will luve thee still, my dear,
While the sands o’ life shall run.

And fare-thee-weel, my only Luve!
And fare-thee-weel, a while!
And I will come again, my Luve,
Tho’ ’twere ten thousand mile!”

You can find a list and links to his works at Robert Burns Works.

OK. But what about the party? The dinner or supper?
“The annual celebratory tribute to the life, works and spirit of the great Scottish poet, Robert Burns (1759-1796). Celebrated on, or about, the Bard’s birthday, January 25th, Burns Suppers range from stentoriously formal gatherings of esthetes and scholars to uproariously informal rave-ups of drunkards and louts. Most Burns Suppers fall in the middle of this range, and adhere, more or less, to some sort of time honoured form which includes the eating of a traditional Scottish meal, the drinking of Scotch whisky, and the recitation of works by, about, and in the spirit of the Bard.

Every Burns Supper has its own special form and flavour, though there are probably more similarities than differences among these gastro-literary affairs. Individual tastes and talents will determine the character of your Burns Supper. Some celebrants may contribute the composition of original songs or poems; some may excel at giving toasts or reciting verse; while others may be captivating storytellers. A particular group of celebrants will, over time, develop a unique group character which will distinguish their Burns Supper celebration from every other.” [robertburns.org]
Let’s start here –

A Bottle And Friend (1787)
There’s nane that’s blest of human kind,
But the cheerful and the gay, man,
Fal, la, la, &c.

Here’s a bottle and an honest friend!
What wad ye wish for mair, man?
Wha kens, before his life may end,
What his share may be o’ care, man?

Then catch the moments as they fly,
And use them as ye ought, man:
Believe me, happiness is shy,
And comes not aye when sought, man.
__________
from Burns Night: My Supper With Rabbie

Is there that o’re his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scronful’ view
On sic a dinner? [robertburns.org]

Here is one recipe for the traditional supper.

BRIDIES

Pastry
2 c. flour
1 tsp. salt
1/3 c. butter
1/3 c. shortening
5-6 T. ice water

Meat Filling
1 and 1/2 lean steak (flank or round)
4 tsp. butter (or suet)
1 onion- finely diced
1 carrot- finely diced
salt and pepper

1. Sauté vegetables in the butter until soft
2. Slice meat into very long thin slices, on the diagonal. Cut into pieces 1 inch long. Mix with sautéed veggies. Salt and pepper to taste.
3. Roll out pastry and cut into 4″-5″ circles. Arrange meat on top, brush edges with egg wash, fold over and crimp together. Slit a hole in each pie. Egg wash tops if desired. Bake 30 minutes at 400 degrees. Makes 10-12 small pies.

For the rest of the Bobby Burns Supper Menu, including Cullen Skink (haddock), Bridies (recipe above), The (Bagless) Haggis and Neeps and Tatties (turnips and potatoes), follow this like – Burns Supper Recipes [robertburns.org].

Great New Year’s Eve Dinner!


November-2015_1_Robin-My-Phone-WalpaperAnd to say Good-Bye to 2015 and Hello 2016, how about a nice dinner consisting of Felzien Lamb Chops with Bearnaise Sauce, Poached Green Beans and a Spinach Salad with Micro Greens, Carrots and Tomatoes that was topped with a wonderful Champagne Pear Vinaigrette. And the perfect – and it was perfect – match of wine with dinner – 1997 Indian Creek Winery Pinot Noir. It paired better than some new 2013 Ravenswood Winery Old Vine Zinfandel. Now that’s saying something! And it has been said that Idaho can not make a good wine. Think again! Then for dessert, wonderful sliced Fresh Strawberries with Grand Marnier Whipped Cream (Sorry for the poor photo of the dessert). And the very perfect dinner partner, the love of my life, Robin! Love to make these dinners for her. Here’s to another great year, Honey! Cheers!

Braised Felzien Lamb Chops Poached Green Beans SApinach Salad with tomatoes, micro greens and carrots Champagne Pear Dressing

Braised Felzien Lamb Chops
Poached Green Beans
Spinach Salad

with
tomatoes, micro greens and carrots

Champagne Pear Dressing
1997 Indian Creek Winery
Pinot Noir

 

1997 Indian Creek Winery Pinot Noir

1997 Indian Creek Winery Pinot Noir

 

Fresh Strawberries with Grand Marnier Whipped Cream

Fresh Strawberries
with
Grand Marnier Whipped Cream

 

Happy New Year Everyone!
and
Thanks to the 7656 people Who We Reach Through Our Blog!

Great Visit to Capitol Cellars


Capitol-Cellars-Logan-Smyser_CardReally a good visit tonight to the newly opened – March 2015 – of Capitol Cellars at 5th and Main Streets in Boise in the Belgravia Building. (There is also an AirBNB in the building, Belgravia AirBNB.). The ambiance is like entering a “wine cave”. Dim lights; cool air and wonderful Waite Staff. In certain sections of the restaurant, it is like sitting in a wine cellar – because you really are! I have placed a permanent link in the sidebar of this blog so you can contact them, make reservations or check their manu. Definitely a 4-Star (out of 5-Stars) restaurant. My only comments about the food is that the risotto seemed to be a little gummy – undercooked. The crispy fries were not really as crispy as I had expected. I expected more of a twice fried Belgium style potato. Here are some photos from our visit. Enjoy! It is great to see that they use Idaho products and produce as much as possible. This would be a great Date Night restaurant or Special Occasion.

The entrance at 5th and Main in the Belgrade Building.
The entrance at 5th and Main in the Belgravia Building.
Part of the main dining room.
Part of the main dining room.
The wine cellar.
The wine cellar.
Wine cellar ambiance.
Wine cellar ambiance.
Shoup Pernod Shrimp - garlic, shallot, basil, Pernod cream sauce

Shoup Pernod Shrimp
garlic, shallot, basil, Pernod cream sauce

heese plate- specialty artisan and local cheeses, fruit, spiced nuts, port-fig jam, imported olives, baguette & crackers

Cheese plate
specialty artisan and local cheeses, fruit, spiced nuts, port-fig jam, imported olives, baguette & crackers

Borah Burger - Idaho Kobe beef, fresh mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli, brioche bun

Borah Burger
Idaho Kobe beef, fresh mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli, brioche bun

Risotto

Risotto

Rib-Eye

The Senator’s Prime Rib
Idaho-northwest raised beef, Idaho bake potato, warm horseradish sauce, au jus

Lamb

Pete’s Idaho Lamb Shank
Lava Lake Lamb. goat cheese polenta, seasonal vegetable, natural jus

Logan Smyser
Logan Smyser, Director of Operations, shows us how to use a sabre to remove the top of a champagne bottle.

Awesome Leg of Lamb Easter Dinner and Wines


20April2014_1g_Captains-Shack-Easter_Lamb-Happy_Dinner-PlatedThis is probably one of the best lamb dinner we have had. I adapted it from a recipe found on Epicurious. Here is the link to our adapted recipe: Arugula, Spinach and Miner’s Lettuce Stuffed Lamb. The recipe is not for the faint of heart. But it is really fun to do. Give it a try. Take your time and enjoy the process. If you don’t have an already boned leg of lamb, here is one of our blog posts about boning a leg of lamb. Well worth the short time to view the video. How To Bone a Leg of Lamb. Enjoy the lamb. Most, but not all, of the products on our menu were from Idaho – Support Idaho Farmers: Buy Local. And we really try to do this. Here is our list: Wine – Sawtooth Winery; Lamb – Felzien Family Lamb; Garlic – River View Farms; Salad Greens and Herbs – Purple Sage Farms; Bread – Acme Bake Shop and Vegetables – Volcanic Farms. Left-Click any of these photos to see them enlarged. Cheers!

The boned leg of lamb with the stuffing in place. To bone the lamb, see the link above.
The boned leg of lamb with the stuffing in place. To bone the lamb, see the link above.
The rolled lamb is "getting happy".
The rolled and tied lamb is “getting happy”.
The cooked lamb is resting to redistribute the juices.
The cooked lamb is resting to redistribute the juices.
Green Salad with Miner's lettuce, slivered carrots and green onion Olave Coratina Olive Oil and Agrestum Balsamic Vinegar Dressing

Green Salad
with
Miner’s lettuce, slivered carrots and green onion
Olave Coratina Olive Oil and Agrestum Balsamic Vinegar Dressing

2011 Sawtooth Winery Estate Grown Pinot Gris ($43.00) 2003 Ridge Vineyards Lytton East Zinfandel ($165.00 - 54 barrels produced)

Wines For Dinner
2011 Sawtooth Winery Estate Grown Pinot Gris ($43.00)
2003 Ridge Vineyards Lytton East Zinfandel ($165.00 – 54 barrels produced)

Arugula Stuffed Leg of Lamb

Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb

Arugula, Spinach and Miner's Lettuce Stuffed Leg of Lamb Oven Roasted Rosemary Yukon Gold Potatoes Roasted Vegetable Medley Acme Bake Shop Sourdough Bread

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley
Acme Bake Shop Sourdough Bread

Here

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley

Goodbye 2013 – Hello 2014!


31Dec2013_1_Captains-Shack-New-Years-Eve_Macs-Racks
 

2013 was a good year. Here is hoping that 2014 will be better and more exciting. And with friends like we have, 2014 should be fantastic! Mac made these wine racks that are shown here on the left. They will work very well in the wine cellar. And our neighbor Brook, gave us a Crown Roast of Lamb. Thank-You Brook, you are a great neighbor. We made a Lamb Tagine out of it with Carrots, Onion, Green Olive and Preserved Lemon. Serve this dinner with a good 2011 Ravenswood Winery Petite Syrah, and you have one good dinner! There are photos that follow. Enjoy and to everyone

A Very Happy New Year and a Great 2014!

 

 

Tagine of Crown Roast of Lamb getting ready to be put in the oven.
Tagine of Crown Roast of Lamb getting ready to be put in the oven.
Finished product of the tagine.
Finished product of the tagine.
Tagine Lamb Chops Carrots, Onion and Olives

Tagine Lamb Chops
with
Carrots, Onion and Olives

Hill House Orange Rolls Robin made these and they were delicious!

Hill House Orange Rolls

Robin made these and they were delicious!

Easter 2011 Dinner Wines


I said in the post, Easter 2011 Roasted Lamb with Mint Sauce that we would be selecting the wines to accompany the dinner later. It is later! Below you will find the list. They probably will not be served in this order. These are all from our cellar.   Cheers!

1970 Château Moulin du Cadet
$97.50


2007 Cinder Rosé
$25.00


1971 Petrus Pomerol Grand Vin
$67.00

2002 Estancia Paso Robles Meritage
86% Cabernet Sauvignon, 11% Merlot, 1% Petit Verdot
$275.00