Farm to Table Feast


And it was a good feast! Held at Peaceful Belly Farm and the new event room and building – Grand Opening November 16–18, noon until 6 pm.
The Farm to Table Dinner Series, “Josie of Peaceful Belly, Scott from Snake River Winery, Clay from Stack Rock Cidery, Nate Whitley chef at the Modern Hotel and Chef Abby Carlson have teamed up to create an amazing 5-course meal held on our magical Sunny Slope farm. The plates are creative, unique, and 100% local and seasonal. These dinners will transport you to another time and place where fresh food is cooked with amazing brilliance and presented to the table in a picturesque farm setting.” Here are some photos from the evening. Enjoy and Left-Click to see any of these photos enlarged. All in all – A good dinner.

Sunset at the farm.
The menu for the dinner.
New event room and tasting room.
Appetizer –

Fingerling Potato, Lentils and Onion

Smoked Trout
Warm Fingerling Potatoes
Buttermilk
Shallots
Arugula
2012 Arena Valley Riesling

Beef Tongue Carpaccio
Black Garlic Aioli
Roasted Chilis
Sunny Slope Cide
r

Roasted Winter Squash
Leeks
Kale
Brown Butter Tamari Vinaigrette
2014 Blauer Zweigelt

Reflections at the Intermezzo

Intermezzo
Pumpkin Pie Sorbet

Roasted Pork Loin
Onion Puree
Lentils
Tomato
Swiss Chard
2009 Reserve Bordeaux Blend

Tri of Ice Cream Sandwiches
2014 Orange Muscat

Great Dinner at Richard’s in Boise


Yes it indeed was and this is why Richard’s, located at the INN at 500 Capitol, 500 S. Capitol Blvd., Boise, Idaho (208) 472-1463, is a 5-Star restaurant in Boise. One of the top restaurants. (Richard’s Boise) And when you make your reservations, ask to be seated where David will be your Server. Superb!
Here is what we had for dinner on the special. Robin had one and I had the other. And then we sampled. It was fun and exciting! It is good to note that Chef Richard Langston, Chef-Owner of Richard’s, tries very hard to source his food products from Idaho or from within 200 miles of Boise.
“…Chef Langston and his team share a culinary philosophy that celebrates the integrity of seasonal ingredients, locally sourced when possible. Dining at Richard’s is further enhanced by impeccably mixed drinks, a noteworthy wine list of old favorites and new finds, and sophisticated service in a stylish setting.”
Left-Click any of these photos to see them enlarged.

The Menu
Robin and our Server, David.

Crostini with Butternut Squash Puree
fried sage and pecans


 

Tomato Basil Soup


 

Roasted Beet Salad
citrus, arugula, herbs, dressed with labneh horseradish sauce

 

Risotto with Smoked Chicken, Apples and Hazelnuts


 

Sweet Potato Gnocchi
hazelnut brown butter, Grana Padano and currents


 

Idaho Trout
pan-roasted, brown butter caper lemon sauce, seasonal vegetable


 

Grilled Sirloin Coulette Steak
sliced on a grape and spinach salad, fingerling potatoes, sweet onion soubise

Wines with dessert: Sticky and Late Harvest Sauvignon Blanc from Marlborough, New Zealand and a rare Madeira.

Goat Cheese Panna Cotta
cranberry compote, local honey drizzle


 

Apple Crostata
cinnamon crème anglaise


 

 

Great Valentines Wine Dinner!


09Feb2016_1_The-Buzz-Choco_Entrance-PlantsGreat to see so many people attending last night. Almost a sell-out crowd! And they all had a really super meal and some great wine p;arings and information. If you missed this one, you missed a great one!
As far as I am concerned, there were some terrific wines presented. High scoring. 3 – 17’s, 1 – 18 and 2 – 19’s. Actually, I think the wine that took over was the 2014 Dry Creek Heritage Zinfandel. But then, if you know me, you know that I am partial to a good Zin. And the entree that took First Place? Pork Medallions Crusted with Espresso and Chocolate. Served with Cauliflower and Pepper Medley with a Chocolate Drizzle. Oh Yum! There are photos below. Left-Click any of them to see enlarged. Cheers!

Chocolate Scallops White Chocolate Baba Ghanoesh 2013 Valley of the Moon Pinot Blanc 13.9 % alc. Not one of the best wines for the night.just OK. Balance and body light [17] $16.00

Chocolate Scallops and White Chocolate Baba Ghanoesh
2013 Valley of the Moon
Pinot Blanc
13.9 % alc. Not one of the best wines for the night.just OK. Balance and body light
[17] $16.00

Pumpkin Soup 2012 Tapiz Malbec 13.9% alc. a good malbec that went very well with the pumpkin. good body and finish [18] $22.00

Pumpkin Soup
2012 Tapiz
Malbec
13.9% alc. a good malbec that went very well with the pumpkin. good body and finish [18] $22.00

Pecan and Strawberry Salad with Chocolate Balsamic Vinaigrette 2014 Bila Haut Rose 13.0% alc another good wine but not outstanding. it had a hard time with the salad. [17] $15.00

Pecan and Strawberry Salad
with
Chocolate Balsamic Vinaigrette
2014 Bila Haut
Rose 13.0% alc another good wine but not outstanding. it had a hard time with the salad. [17] $15.00

Pork Medallions with Espresso and Chocolate Crust Cauliflower Pepper Medley with Chocolate Drizzle 2011 Basil Cellars Claret 13.6% aqlc. One of the better wines of the evening. great match with the pork and the cauliflower. [19] $23.00

Pork Medallions
with
Espresso and Chocolate Crust
Cauliflower Pepper Medley

with
Chocolate Drizzle
2011 Basil Cellars
Claret 13.6% aqlc. One of the better wines of the evening. great match with the pork and the cauliflower. [19] $23.00

Kahlua Bundt Cake 2014 Dry Creek Heritage Zinfandel 14.5% alc. A superb wine. great with the chocolate cake. Well worth buying some. [19] $23.00

Kahlua Bundt Cake
2014 Dry Creek
Heritage Zinfandel
14.5% alc. A superb wine. great with the chocolate cake. Well worth buying some.
[19] $23.00

November Wine Dinner at “The Buzz”


29June2014_1_The-Buzz_New-LookThe Holiday Season was started last night at The Buzz and their monthly wine dinner. Many seasonal ideas were presented: Wrapping, fun gifts, culturally correct gift giving: Brazil – avoid giving gifts of black or purple or in South Korea – never anything made in Japan or North Korea. Just a few of the suggestions.
Good job in paring the wines with the dinner. The dinner was a surprise. Things we have never thought of or tried before, Dill Pickle Soup for instance. Actually, it was surprisingly good. (Here is but one recipe for Dill Pickle Soup.) Much like a Mediterranean Green Olive Soup, which is very good, but a Dill Pickle Soup is more of a Polish soup! And the Baked Alaska Meatloaf was a surprise. (Meatloaf baked, then cooled and mashed potatoes all over then broiled. Here is a Recipe for one variation. There are several.) Here is what we had and the wines to accompany the meal. Enjoy!

Wrapped Meatballs Quick Crackers A strange appetizer. I don't know what the cheese was. 2012 Koenig Cabernet Sauvignon 15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]

Wrapped Meatballs
Quick Crackers
2012 Koenig
Cabernet Sauvignon
15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]
A strange appetizer. I don’t know what the cheese was.

Dill Pickle Soup 2010 Bastile use de Beauvert 13.5% alc. good sparkling wine and pared well with the soup. [17] This is a strange soup, but surprisingly good.

Dill Pickle Soup
2010 Bastille
use de Beauvert
13.5% alc. good sparkling wine and pared well with the soup. [17]
This is a strange soup, but surprisingly good.

Orzo Squash Salad Nv Cruzat nu Brut Classico 12.5% alc. good, refreshing wine. went well with the salad. [19]

Orzo Squash Salad
NV Cruzat
nu Brut Classico
12.5% alc. good, refreshing wine. went well with the salad. [19]

Baked Alaska Meatloaf Green Beans Twice Baked Potatoes 2012 Pinnacoli Primitivo 14% alc. good paring but the Koenig Cabernet Sauvignon went much better. [19] We found the green beans under cooked and the potato was slightly under cooked, too. The meatloaf was strange.

Baked Alaska Meatloaf
Green Beans
Twice Baked Potatoes
2012 Pinnacoli
Primitivo
14% alc. good paring but the Koenig Cabernet Sauvignon went much better. [19]
We found the green beans under cooked and the potato was slightly under cooked, too. The meatloaf was strange.

Peanut Butter and Chocolate Loaf 2008 Quinta Do Noval Port 19.5% alc. went well with the chocolate [18] Good dessert.

Peanut Butter and Chocolate Loaf
2008 Quinta Do Noval
Port
19.5% alc. went well with the chocolate [18]
Good dessert.

And then there is always a good cup of coffee, if you so desire!
And then there is always a good cup of coffee, if you so desire!

And here are some events that are coming to the Buzz. December 19 and 20: Buzz Wine Dinners – New Year’s Resolutions (get your reservations in!). Then on January 9, 2015, the return of Classical Jam Night! Do you play a string or wind instrument? Bring it and join in. This is always an awesome evening of some really great music. Order dinner at the counter – they usually have something special. Cheers and see you there at The Buzz, 2999 N Lakeharbor Ln., Boise (208) 344-4321!

Colonial Wines at the Treasure Valley Wine Society


13Nov2013_1cv_TVWS-Colonial-Wines_Vermont-Wines

On November 13, 2013, the Treasure Valley Wine Society (TVWS) held their November Wine Buffet event as a salute to the original 13 colonies of the USA and the wines that they made and consumed. Well, maybe not the precise wines, but at least the grape varieties that they may have used. Robin did an awesome job in finding, securing and presenting the wines and “the story” behind the wines. She and Chef Jake worked very hard on coming up with what may have been similar to the First Thanksgiving Feast. Gail McClellan Parker, President of the TVWS, donated some wines from Vermont, as pictured here. Thank-You Gail! And Chef Jake …. An awesome job! That Pork and Turkey Meatloaf was, I think, the star of the buffet line, as was the Squash Soup. (The recipes and photos are posted below. The entire menu and wine list is Posted Here.)

38 people attended the affair and some of the comments that I heard were, I/we “… were pleasantly surprised!” “A great night. And that food! Delicious!” “The wines were really different. I never had these before. Thank-You for such a good and educational evening.” “Best meatloaf I have ever had!” With that in mind, here are some photos from the event. Hope to see you there next time at the December Sparkling Wine Event with a Silent Auction and Live Chamber Music by Jen Drake and her friends, from the Boise Philamonic. Cheers.

Three wines from the program tonight.
Three wines from the program tonight.
Two more!
Two more!
The final grouping. Lets see ... That's 11 wines in all. And the port shown here was super!! It was a good evening.
The final grouping. Lets see … That’s 11 wines in all. And the port shown here was super!! It was a good evening.
Some of the 38 people who attended.
Some of the 38 people who attended.
Green Salad with Pecans, Apple and Pear. Pear Mayonnaise Dressing. Wonderful!

Green Salad
with
Pecans and Pear Slices
Pear Mayonnaise Dressing

Wonderful!

Squash Soup Recipe below!

Squash Soup
Recipe below!

Pork, Turkey and Polenta Meatloaf Recipe below!

Pork, Turkey and Polenta Meatloaf
Served with Cranberry/Apple Relish

Recipes are listed below.

Vegetable Medley corn, red beans, string beans, Brussels sprouts Served with Herbed Brown Butter

Vegetable Medley
corn, red beans, string beans, Brussels sprouts

Served with Herbed Brown Butter

Pecan Pie Herbed Brown Butter Apple Cranberry Sauce

Pecan Pie
Herbed Brown Butter
Cranberry/Apple Relish

The recipes …..
Seafood Bisque and Turkey Meatloaf‏
Seafood Bisque (Squash Soup)
Ingredients:
4 cups of fresh cooked [steamed] squash, pumpkin flesh
2 T turmeric
2 T coconut oil [leeks caramelized in oil optional]
1 pint unsalted stock – I used chicken
1 C cream
1 C Surimi [fake crab for the shellfish allergic] torn in small pieces or shrimp, scallops, crab or lobster.

Directions:
Stir all together in large casserole to heat ~ one hour in oven at 300 until hot, adding seafood the last 15 minutes.
Salt and pepper to taste
Serve with bread

Pork and Turkey Meatloaf
Ingredients:
1 lb ground turkey
1/2 lb ground pork
1/2 roll plain purchased polenta broken into small chunks
one egg
1 small diced onion or 3 chopped scallions
fresh sage chopped

Directions:
Mix all with hands until well blended
Form into loaf shape
Place in loaf pan with inner drip pan assembly
Bake at 350 for one hour

Cranberry / Apple Relish
Ingredients:
1 lb packaged cranberries rinsed
1 or 2 apples cored and chopped
2 T Honey

Directions:
Pulse all together in food processor

Brown Butter Sauce with parsley, sage, rosemary and thyme for meatloaf and mixed vegetables: canned corn, red beans, green beans, lima beans and steamed Brussels sprouts, quartered.

Pecan pie with ‘nut crust’ – a gluten free-version of pie.

Worldwide Celebrations at “The Buzz”


12Nov2013_1_The-Buzz-Wine-Club-Celebrations_Bottle

Just in time for the holiday season quickly approaching. Celebrations of the World was the theme of the November Wine Club Dinner at the Buzz. We had dishes with a Spanish, German, Basque, African, Italian and the Netherlands influence. It was an exciting evening, full of information and tradition. Great job, Cristi! My only criticism of the dinner is the Swedish Meatballs could have had a little more of the sauce on it. The meat was a little dry, although the flavor was still there. A little more sauce – An easy fix. Here are some photos from the evening. The wine rating is [20] maximum points. Cheers! and see you at the next event. Thank you Paul Colwell for the wines, Peggy and Austin for being our Servers and Tommy for your support “behind the scenes”. An 800 calorie meal.

Spanish Fritatta I enjoyed this appetizer. 2010 Faustino Crianza Tempranello 13% alc. a light wine and went well with the appetizer. lowest score of the night. [17] $14

Spanish Fritatta

I enjoyed this appetizer. Great flavors.
2010 Faustino Crianza Tempranello
13% alc. a light wine and went well with the appetizer. lowest score of the night. [17] $14

Pumpkin and Black Bean Soup If I don't like pumpkin and I liked this soup, you will also!! It was good. 2010 Durigutti Malbec Reserva 14% alc.  a wonderful wine with this soup. well balanced and fruitty. best score of the night [20] $22

Pumpkin and Black Bean Soup

If I don’t like pumpkin and I liked this soup, you will also!! It was good.
2010 Durigutti Malbec Reserva
14% alc. a wonderful wine with this soup. well balanced and fruitty. best score of the night [20] $22

Holiday Salad 2011 Anselmi 12.7% alc. a good white wine that went well with the acidity of the salad. good paring. try the wine before you eat the apple in the salad - things will change. [18] $15

Holiday Salad

2011 Anselmi
12.7% alc. a good white wine that went well with the acidity of the salad. good paring. try the wine before you eat the apple in the salad – things will change. [18] $15

Swedish Meatballs Cabbage Steaks Noodles Just a little dry as I noted above, but the flavors were still there. 2011 Luna Cabernet Sauvignon 14.1% alc. good, full bodied wine that paired well with the entree. [18] $18

Swedish Meatballs
Cabbage Steaks
Green Peas
Noodles

Just a little dry as I noted above, but the flavors were still there.
2011 Luna Cabernet Sauvignon
14.1% alc. good, full bodied wine that paired well with the entree. [18] $18

Gingerbread A good ending to this meal. It really tasted good. 2010 Renwood Old Vine Zinfandel 14.5% alc. so good with the gingerbread. [19] $22

Gingerbread

A good ending to this meal. It really tasted good.
2010 Renwood Old Vine Zinfandel
14.5% alc. so good with the gingerbread. [19] $22

Cristi always opens the evening with usually two wines that she labels “Cristi’s Choice”. These were two really good wines.
2012 Zolo Torrentes from Mendoza, Argentina. A really nice white wine and well worth the $15 price. [18]
2011 Arenal Vina Paralillo Cabernet Sauvignon from Chile. Again, well worth the $14 price. [18]

Great Wine Dinner At “The Buzz” In Boise


Basket of Vegetables_2

A very interesting selection of wines and food tonight. And as Erica Larsen said, “Great food and wine for $15. Bottles were $11 each! Delicious! Another dinner tomorrow if you are interested.” Wine selections from New Zealand, Germany, Hungary, South Africa and Portugal. And Cristi kept it interesting with the food parings. If you missed this dinner, there is another with the same fare and wines tonight, October 9. You just can not beat the price – $15.00 per person – and the food selections. Cheers and hope to see you at one of these dinners. Personally, I think this was one of the better Wine Dinners. Great job, Cristi!! Enjoy these photos. Left-Click to see them enlarged.

Silverware, A Menu and A Glass of Wine

Silverware, A Menu and A Glass of Wine

Pastry Twist Mint and Pea Pesto Cheese Dates

Pastry Twist
Mint and Pea Pesto
Cheese Dates

2013 Walnut Block Sauvignon Blanc (NZ)
13% alc . one of the better wines of the night. great finish and appeal. superb paring with the appetizer [18] $16

Pumpkin Tortilla Soup 2012 St Urbans Reisling Germany)

Pumpkin Tortilla Soup
2012 St Urbans Riesling (Germany)
9.5% alc. not my favorite wine for the night. The soup was spicy and I enjoyed it, but this wine just did not match with that flavor level. The wine was good by itself as was the soup. [16] $18

Hungarian Potato Salad 2001 Bull's Blood 12.5% alc. This was a very light version of this wine. We have had it before and it was full bodied.

Hungarian Potato Salad
2001 Bull’s Blood (Hungary)
12.5% alc. This was a very light version of this wine. We have had it before and it was full bodied. It was light enough to go with this delicious version of potato salad. I liked the salad. Different. [17] $11

Pumpkin Beef and Mushroom "Salad" Pasta and Chimichurri Sauce

Pumpkin Beef and Mushroom “Salad”
Pasta and Chimichurri Sauce

2009 Sebeka Cabernet Pinotage (S Africa)
13.5% alc. good clarity and color. full bodied and good balance [18] $11
I really enjoyed this entree. Good flavors and a good paring with the wine. Spaghetti squash on the bottom with caramelized onion made a perfect match.

Double Chocolate Bundt Cake

Double Chocolate Bundt Cake
Noval Tawny Port (Portugal)
19.5% alc. I don’t particularly like port, but this was WOW! great balance and body. [19] $20
This was a superb paring between the chocolate cake and the port. Well done!!!