Yes! Finally the store is open! Not as big a crowd as I expected though. Weather was good … slightly cool but no rain. I am sorry that my request to attend the Media Day was rejected, Whole Foods was more than happy to have us and even went out of their way when they first opened here in Boise. But at least I got to attend the Grand Opening/Ribbon Cutting. It was good. Here are some photos of the event, Trader Joe’s Opens.
Would you believe we started out as a small chain of convenience stores? It’s true. Way back in 1958. We were called Pronto Markets. In ’67, our founder, the original Trader Joe, changed our name (yes, to Trader Joe’s) and the way we do business.
1967 – The first Trader Joe’s opened its doors in Pasadena, California. Still there today – same spot, same parking lot.
If you were into wine – especially California wines – Trader Joe’s was the place to go. Still is. But back in the late 1960s, we sold every California wine there was.
Do enjoy the photos and Left-Click to see them enlarged. Cheers! The above quote is from the Trader Joe’s website.
So that’s it for the Opening Ceremony. Short. Sweet. And Boise was ready for this to happen. A different type of grocery store from Whole Foods or Albertsons. I wish them great success.
It is a sad happening when a really good – Really Good – restaurant closes. I received this from Mathieu today. Good Luck with your new and enhanced adventure, Mathieu, and Thank-You for all the treats and recipes!
Customers and Friends,
In April 2002 I opened Le Cafe de Paris with the belief that good food and good service, hard work and dedication would make me happy and create a successful restaurant. I never thought I would still be here now, married since 10 years to Angela and father of 2 great kids. You don’t really plan that far when you are 23.
In 2007 I started Gaston’s Bakery to respond to the demand for wholesale breads and pastries. A few months ago we moved the bakery to a larger building on the bench. We now deliver fresh breads and pastries daily around the valley, frozen breads to restaurants in 6 states and frozen croissants nationwide.
While still loving my little café, I am not able to give it the proper attention anymore. This is why I have made the decision to not renew the lease. We will still offer catering for breakfast and lunch and be part of the farmers markets around town. Our products are available at the Coop, whole foods and the valleys best restaurants and coffee shops.
Our new catering menu will be available in a couple days. Follow us on Facebook to stay up to date with our offerings!
There is still 4 days to enjoy the Café, we will also open Friday night for a special dinner featuring some of our most popular dishes.
Call to make your reservation: 208.336.0889
Thank you for your support
Our mailing address is:
Le Cafe de Paris
204 N Capitol Blvd
Boise, ID 83702
But before we get to the Roll-Ups, we had an awesome lunch at Sushi Joy again yesterday with friends Russ, Carinjoy, Maggie, Robin and myself. Here is some of the plates we had. All were delicious again and Thanks Winnie and Tiger for an awesome lunch. Left-Click any of these photos to see them enlarged.
And then, this is what Robin made tonight, the Baked Chicken Roll-Ups. They were delicious. A real change! Serve the dish with a 2011 Ste Chapelle Grenache and you have an awesome dinner.
Oh yum! This is going to be a delicious day! Robin made these
Coeur à la Crème, Caramelized Strawberries and Red Raspberries
And then for dinner tonight I am making this Filet Mignon with Rich Balsamic Glaze. The recipe suggests the wines to have with the dinner and a side.
Another superb wine dinner at the Buzz in Boise! So far this year, the dinners have been great. Tommy’s Asian Dinner last month and now this dinner for Valentines Day. And then too, it is Cristi’s birthday at the end of the month. Oh yes. I forgot. She was born on February 29th. But I bet she will have something. As for the dinner tonight, most of the wines were pretty good. Out of 7 wines, 3 were scored , 2 were , 1 at  and one at . Thanks to Michelle and Cristi for this great dinner. Here are some photos from the dinner. The wine above, 2008 Two Angels Petite Sirah, was probably my favorite of the night with a score of . Enjoy and see you at the next dinner! Cheers!
And as a side note and information that Cristi presented last night, the Thursday before Labor Day is known as Cabernet Day and Cristi said she might think of a wine dinner that goes along with this event. And another, Zinfandel is a great partner with curry and hard cheeses. And as for a Petite Sirah, which is not by any means a small grape or wine, “… goes well with any food with which you would normally pair a big red wine: grilled meats, roast duck, lamb, pot roast, rabbit in mustard sauce (ed note: I have a great recipe for this), mushrooms and chocolate. Petite Sirah can age for years. Even decades.” (Cristi Takeda, the Buzz) Hope you make the next wine dinner. They are really fun and informative. Cheers!
This just in from Cristi at The Buzz in Boise! Don’t forget that it is Valentines Day on February 14 – bring your significant other to the tasting on February 11th or 12th. What a great treat! Also, let’s not forget that the price is now $20.00 per person for a 5 course dinner and about 6 or 7 wines. Call for reservations!! Their web page is at Buzz Beans and their blog page is Buzz Wine where Cristi has posted some recipes and awesome photos. Enjoy and see you this month at The Buzz! Cheers.
Happy February to all. We know that the snow is getting tiresome, but just think of all the grapes in Idaho that are being well taken care of this week.
We have our regular wine tastings and music this month. On the 7th Wayne White will be playing, on the 14th stop by and say Happy Valentines day to Carter Freeman, the 15th Tomorrow Never Knows will be celebrating with us, and on the 21st is Dr Todd Palmer. We will have appetizer, dinner and dessert specials each night to compliment the wines.
Our annual Chocolate and Wine nights will be February 11 and 12 at 6:30. Reservations are required firstname.lastname@example.org or (208) 344-4321. The cost is $20 for 5 course dinner and at least 5 different wines. Hope to see you there.
Stay safe and warm and join us for a cup of coffee or a glass of wine.
Cristi and Tom Takeda
Buzz Coffee and Wine
2999 N Lakeharbor Lane
Boise, Idaho 8370343.624890 -116.214093
Honestly, I don’t particularly like avocados. To me, not a whole lot of taste. So when I posted the recipe to Sandi’s Ranch Dressing – in the recipe file above – I received a lot of email and comments about how they would like to try the dressing, but they have an allergy to avocados. With that in mind, here are some substitutions for avocados, tofu not being one of them. “Substitutes: chayote squash (Once cooked, this works as an excellent low-calorie substitute for avocados in many dishes.) OR puréed raw peas (to make a fake guacamole) OR puréed cooked and chilled asparagus (to make a fake guacamole) OR puréed cooked and chilled broccoli (to make a fake guacamole) OR artichoke hearts (for salads).” (http://www.foodsubs.com/Avocados.html) According to Wikipedia,
Some people have allergic reactions to avocado. There are two main forms of allergy: those with a tree-pollen allergy develop local symptoms in the mouth and throat shortly after eating avocado; the second, known as latex-fruit syndrome, is related to latex allergy and symptoms include generalised urticaria, abdominal pain, and vomiting and can sometimes be life-threatening.
I did not know that. Interesting.
One of the substitutes for avocado is a chayote squash. I’ve never heard of that either. (I need to get out more!) Again from Wikipedia,
Chayote (Sechium edule), also known as christophene or christophine, cho-cho, mirliton or merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia), Ishkus (Darjeeling, India), Sayote (Philippines) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.
Chayote is originally native to Mexico or Central America where it grows abundantly and has little commercial value, and it has been introduced as a crop all over Latin America, and worldwide. The main growing regions are Brazil, Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States.
The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoʔt͡ɬi]). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.
The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor[clarification needed]. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
Some interesting information and I hope it helps those who have allergies to the avocado. Gut essen!
Oh my, but this was a great dinner. I asked Robin this morning what she wanted for dinner and to my surprise she said steak. I was looking for a New York Strip steak or a Delmonico but could not find either one. So I got to very nice Rib-Eye steaks. And this was a perfect chance to try Sandi’s Ranch Dressing on a green salad. It replaces the original Ranch Dressing. This one has avocado and Greek yogurt. Very good. But here are two photos of the dinner. Then add to the dinner a fantastic glass of 2011 Ravenswood Winery Petite Sirah and you have an awesome dinner. I will post the salad dressing recipe tomorrow – it is also on my Facebook page. [Sandi's Ranch Dressing. PDF format] Gut essen!