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.

Superb 36th Anniversary Party at Parma Ridge Winery and Bistro


It is not often that I rave about an eating place, but the Parma Ridge Winery and Bistro is one of our favorites and definitely a 5-Star eatery. Staff is awesome and Chef Storm and Stephanie Hodge, the owners, winemakers, artist and “chief cook and bottle washers”, sorta, are so humble, courteous and kind. Kudos to you both and to your superb staff! And Thank-You for such a great venue for our 36th wedding anniversary. The food was superb and the patio seating was great. Note: The winery and bistro are a great place to go Wednesday through Sunday. Friday, Saturday and Sunday, you had best call for reservations. Contact information is at the link above. Left Click any of these photos to see them enlarged.

Chef storm and Stephanie Hodge
The meal that they prepared for us was great. Here is some of what we had.

Cheese Board
Beecher’s Aged White Cheddar, Chefs Choice Assorted Cheeses, Blue Cheese Fondue, Sliced Salami, Grapes, Crackers and Sliced Baguette

Puff Pastry filled with Lobster
in a
Cream Cognac Reduction Sauce

This is not on the regular menu, but rather was specially made for us by Chef Storm. It would be great to have this on the appetizer menu!! Thank-You Chef Storm for this surprise. Delicious!

Rutherford Burger
All-Beef Patty with Smokey Mayo, Applewood Smoked Bacon, Rocket Greens, Cabernet Grilled Onions & Sliced Smoked Blue Cheese

Pear Salad
with
Grilled Chicken
Mixed Greens with Apple Cider Viniagrette, Blue Cheese Crumbles and Poached Pears

Char-Broiled Filet Mignon
with
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini

Char-Broiled Ribeye
with
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini

And then the desserts. Yes. That is plural! We passed them around so everyone got some.

Meyer Lemon Custard
with a
Blueberry Compote, Lemon Whipped Cream and Lemon Wafers

Tiramisu Bread Pudding
Croissant Bread Pudding with a Mascarpone whip Over a Kahlúa Chocolate Sauce

Wine Lover’s Chocolate Cake
A Red Wine Infused Dark Chocolate Sponge Cake Filled With a Joshua Storm Butter Cream and Finished With a Chocolate Ganache

And finally, thanks to all these delightful folks who joined us.

Chris and Anna
Myra
Marnie and Eric
A view of the patio

Sunday Brunch at Parma Ridge Winery and Bistro


These are some fantastic Sunday Brunches! But call ahead to make reservations. They do get full and Busy! But then, that’s why they are a 5-Star Restaurant!! And we were lucky enough to receive and try some of their latest releases! Well worth joining their Wine Club. They do make an awesome Reserve Merlot, pictured here. And the Pinot Gris passes the test and goes well with asparagus!
Awesome wines and superbly awesome food. Here are some photos of what Robin and I indulged in. To bad there were no “left overs”. We had to get our daughter Marnie her own Wine Lovers Chocolate Cake. We had ours with vanilla ice cream. Here are the photos! Enjoy and Left-Click any of the photos to see enlarged. Cheers!

L-R 2016 Reserve Merlot (Superb!), 2016 Carmenere (Needs time. 5 years?), 2017 Pinot Gris (Goes with asparagus. Good with salmon) and 2017 LaRae Dolce Gewurztraminer (Superb with chocolate, as in Wine Lovers Chocolate Cake!)
Robin enjoys some wine.
Parma Ridge Pear Salad – with Grilled Chicken. Mixed Greens with Apple Cider Vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread
The Phil Burger – All-Beef Patty with Bacon, Cheddar Cheese and Black Cherry BBQ Sauce and Rosemary Truffle Fries
Boy was it good!
The prize! Wine Lovers Chocolate Cake with Vanilla Ice Cream.

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].