Bacquet’s Restaurant in Eagle, ID. 5-Stars!


OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.

Robin is happy with the food.
House Salad and Dressing.

Escargot in Garlic Butter

Coquilles St Jacques in Saffron
Super with 2016 Bourgogne Pinot Noir

Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot

Opera Cake with Almond and Chantilly Cream

Chocolate Mousse with Chantilly Cream

We were treated to this awesome port. Thank you Chef Franck and Michelle!
Glass of port
Robin and Chef Franck Bacquet
Bob and Michelle Bacquet discuss photos and port.
Specials board
Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.

“Blind” Tasting at TVWS


28Nov2015_2a_Snake-River-AVA-Visit_Williamson_SignPatrick Williamson, of Williamson Orchards and Vineyard, did a super good job in presenting one of the few “blind” tastings the TVWS has had last night. These wines were all from the Snake River AVA and all were Cabernet Sauvignon, although some were blended. Sorry to say, some of us were stumped! Oh well, more to learn – the process never ends. But then, that’s the fun of this organization and these programs.
The food, prepared by Swiss trained Chef Jake, was an Italian theme that was well pared with the wines. And the vanilla ice cream at the end, topped with a port-like dessert wine was super.

Patrick Williamson
Patrick Williamson
Good idea using the white board. You can see some of the comments and where the wines were from.
Good idea using the white board. You can see some of the comments and where the wines were from.

And now, the buffet!

Antipasta

Antipasta

Cheese Plate

Cheese Plate

Enjoying the Antipasta and Cheese Plate and some super Williamson Viognier, and Late Harvest Viognier
Enjoying the Antipasta and Cheese Plate and some super Williamson Viognier and Williamson Late Harvest Viognier
The Italian Buffet Table prepared by Chef Jake
The Italian Buffet Table prepared by Chef Jake
Salad Makings

Salad Makings

Lasagna

Lasagna

Vegetable Medley

Vegetable Medley

Garlic Bread

Garlic Bread

Dinner Plated

Dinner Plated

If you were not here for this event, you missed an excellent one, one of the best of the year!

Where Is The Sherry?


Quarterly Wine Dinner at the BuzzRobin found this good article called Where Did The Sherry Go? on Wine Lovers Page, which explains where the term “tapas” came from. You know, those little plates of “treats” that are probably no larger than a thimble. And you wish the servings were larger so you order a menu for a full meal and they do not serve full meals, only tapas! Here is a short excerpt from the article which may help. There is linked above and well worth the read.

Looking at trends in food and dining, you might expect Sherry to be the next big thing. Tapas and “small plates” are hip; and the art of the cocktail is booming. So why not turn to Sherry? This natural cocktail was the original drink for tapas, which were served on tiny dishes used as lids (“tapas,” in the vernacular) to keep fruit flies out of one’s drink while dining al fresco in Jerez … If you’re a wine drinker who doesn’t care for the darker, heavier style of Sherries like Oloroso, Amontillado or the sugar-sweet Pedro Ximenez, there’s no better place to start than Fino. Lighter in color, bone-dry in flavor, it’s still bold on the palate, redolent of pecans and roasted, toasted flavors backed by zippy acidity and a pleasantly bitter finish.

“Wines of Portugal” At The TVWS


11Mar2014_1g_TVWS-Port-Tasting_Appetizer-TableOn March 12, the Treasure Valley Wine Society (TVWS) presented a program on some of the wines that can be found in Portugal. Yes, there really are other wines than Port from Portugal. And of those presented by President Gail McClellan Parker last night, my favorite wines were a 2009 Quinta de Fronteira, which I would give 18 our of 20 points and a 2009 Quinta de Ventozelo Reserve which I would give 20 points out of 20. It was that good! Of the Ports that were presented, the best in my opinion was Offley Vieux Tawny Porto Ten Years. At least 18 out of 20 points.
And Chef Jake did an outstanding job making the dinner with Gail’s help of paring the wines. This was really a super good and diverse dinner as you will see in the photos below. We look forward to many more dinner offerings as this one. The photo above is of the Appetizer Table that the TVWS has started doing 30 minutes before the program starts. It is designed to let people mingle. Enjoy these photos and Cheers!

Cheese Plate with Berries and Grapes

Cheese Plate
with
Berries and Grapes

Green Salad Spanish Potato Salad

Green Salad
Spanish Potato Salad

(This was an awesome potato salad)

Gilda: Green Olives Anchovy Pepperoncini (I really enjoyed these)

Gilda: Green Olives, Anchovy and Pepperoncini
(I really enjoyed these)
Chorizo Bites

Chorizo Bites

Stuffed Mushrooms with Linguica Sausage

Stuffed Mushrooms
with
Linguica Sausage
(Good combination of flavors)

Baked Cod with bell peppers and tomato sauce (Good combination)

Baked Cod
with
bell peppers and tomato sauce
(Good combination)

Coconut Custard Pie (Great paring with the Tawny Port)

Coconut Custard Pie
(Great paring with the Tawny Port)

Some of the 24 people who attended. If you were not there, you missed a good presentation and meal.
Some of the 24 people who attended. If you were not there, you missed a good presentation and meal.

11Mar2014_1i_TVWS-Port-Tasting_Guests2