Oktoberfest at The Buzz

Good German dinner and wine and beer at the Buzz for Oktoberfest!

Treasure Valley Food and Wine Blog

10Nov2015_1e_The-Buzz-Monthly_Blind-Tasting_Buzz-InsideA good, adventuresome wine dinner at The Buzz celebrating Oktoberfest. Roulade. Beer. Wine. Carmel Beer Ice Cream. And the ice cream that Cristi made was rich and smooth and delicious!! Keep it on the menu, Cristi!!! We took a culinary tour, as well as a wine tour and beer tour, through some of Germany. For instance, “…Schnitzel can be made with different types of meat. Jäger-Schnitzel – with mushroom sauce; Zigeuner-Schnitzel is a sauce of red peppers,mushrooms, onions, tomato paste, red wine and chicken broth; Cordon Bleu came from Switzerland and is a schnitzel stuffed with ham and cheese.” These are just a few of the culinary discussions we had.

One of the better wines for the evening. [19] I know, it's not German. One of the better wines for the evening. [19] I know, it’s not German.

Pretzels and Pork Schnitzel Meatballs 2014 Julia James Pinot Noir. a13% alc. an OK wine. the Snake River Pakitos IPA went better, though

Pretzels and Pork Schnitzel Meatballs
2014 Julia James Pinot Noir
13% alc. an OK wine.[16]
Snake River Pakitos IPA went better, though [18]

Greens with Radish and Cucumber Salad 2014 Urban Riesling 9.5% alc [15] Humboldt Low and Easy Lager was a better paring

Greens with Radish…

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Tournedos with Creamed Spinach


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captains-shack_2I saw this recipe this morning and really thought it looked interesting. Tournedos with Creamed Spinach. The recipe comes from Rachael Ray, but we have adapted it somewhat. I have also placed some fairly deep information on the recipe. Here is some of that info.

  1. Note: Tournedos are: A beef tenderloin, known as an eye fillet in Australasia, fillet in France, the United Kingdom, South Africa and Germany, is cut from the loin of beef.
  2. tournedos-rossini-1 Tournedos Rossini (pictured here) is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.
  3. Demi-glace (English: “half glaze”) is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.
    Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as “beef demi-glace” (demi-glace au boeuf) or “chicken demi-glace” (demi-glace au poulet). The term “demi-glace” by itself implies that it is made with the traditional veal stock.
  4. Espagnole sauce: The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.
  5. Auguste Escoffier King of Chefs 1846-1935.
    Auguste Escoffier, “The Chef of Kings and The King of Chefs,” was born in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. His career in cookery began at the age of 12 when he entered into apprenticeship in his uncle’s restaurant, in Nice…a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier’s technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier’s achievement was to simplify and modernize Carême’s elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois (“king of chefs and chef of kings”—though this had also been previously said of Carême), Escoffier was France’s preeminent chef in the early part of the 20th century.
    Alongside the recipes he recorded and invented, another of Escoffier’s contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.
    Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier’s recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
  6. And finally, a really great source book for every kitchen is the The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse

Here are some other variations on Tournedos Rossini. Look at the variations and then add your own. Have fun. Enjoy!



Notice the black truffles in this one - same as pictured above.

Notice the black truffels in this one – same as pictured above.

Anyone with any ideas of getting veal bones to make veal stock in the Boise area, please let me know. Just remember, I have meds to get next month. Cheers!

Make Your Own Sauerkraut!



captains-shack_2Not at all difficult to make. It just takes some prep time, about an hour or so; a clean crock for fermenting the cabbage, there are really nice ones online; fresh cabbage, this is the perfect time of year to get some great cabbage from your local Farmers Market; a good recipe and many are available. Here is our recipe for Sauerkraut and you can modify this anyway you want to make it “yours”. Recipes, like dance routines, are only suggestions. The recipe listed here is also on permanent file in the Boise Foodie Guild Recipes listed above. Here is the process that I use. In the final photo, I seal the cabbage from air by (1) Covering the top of the cabbage with uncut cabbage leaves and not plastic, and (2) Make sure the water seal on the top of the crock is always full. At times, you will hear that kraut “perking”. It is fermenting when that happens – a good thing! Robin bought me this crock several years ago online. It is awesome! See the safety tips below.

Shredding the cabbage using a mandolin. See tghe belnd of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Shredding the cabbage using a mandolin. See the blend of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

The shreeddedd cabbage in the crock. See the recipe for the spices I use. There are only 4.

The shredded cabbage in the crock. See the recipe for the spices I use. There are only 4.

Uncut cabbage leaves are placed on top of the shredded cabbage. Note the "water trough" on the edge of the crock. The top lid fits right in this "trench" and seals the mash from air.

Uncut cabbage leaves are placed on top of the shredded cabbage. Note the “water trough” on the edge of the crock. The top lid fits right in this “trench” and seals the mash from air.

Finally, weights - these came with the crock - are placed on the leaves to hold the cabbage under the liquid that forms. The idea is to keep the cabbage submerged and out of any air.

Finally, weights – these came with the crock – are placed on the leaves to hold the cabbage under the liquid that forms. The idea is to keep the cabbage submerged and out of any air.

Here are some great safety tips when making sauerkraut, or any fermented vegetables. Sauerkraut Fermentation Gone Bad. And from the site listed in the link,

Three Basic Fermentation Rules
1) Keep it Salty! Weigh your cabbage and vegetables to ensure you add the correct amount of salt to create a 2% brine. The correct numbers are 1 3/4 pound vegetables for 1 tablespoon salt OR 5 pounds vegetables for 3 tablespoons salt. Remember, these weights include not just the cabbage, but any vegetables and seasonings you’re mixing with the cabbage.
2) Keep it Under the Brine! Use some type of weight to keep fermenting cabbage and vegetables submerged, especially during the first 7-10 days when the microbial climate of your jar is established. Put on a lid to keep out the air! Fermenting is an anaerobic process.
3) Keep it Clean! No, you don’t need to sterilize equipment or use bleach, just make sure your tools, fermentation vessels and weights are thoroughly washed and well rinsed.

Williamson Orchards and Vineyards New Tasting Room

New tasting room opening at Williamson Orchards and Vineyards!

Treasure Valley Food and Wine Blog

Yea! Great to see that the Williamson Orchards and Vineyards new and beautiful tasting room in the heart of the Snake River AVA will be opening soon. Real soon! Here is a link to Williamson Orchards and Vineyards where you can find more information.

08oct2016_1a_tvws_williamson-group“The farm was homesteaded in 1909 by Lillian (Williamson) and George Gammon. These pioneers set a precedent of hard work, ingenuity and perseverance. The Williamson’s were some of the first to plant fruit trees in the Sunnyslope valley. As the family grew, so did the business. Four generations of Williamson have worked the farm.
Today Williamson Orchards and Vineyards is operated by Michael, Beverly and Patrick Williamson [pictured here]. The original homestead of 80 acres expanded up to 700 acres at one time, and currently consists of 400 acres of vineyards, orchards and row crop.
We planted our first vineyards in 1998 and released our first…

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The Buzz October Wine Dinner

Yum dinner and party coming up!

Treasure Valley Food and Wine Blog

Aero Vin at the Buzz

The Buzz is having a different kind of wine dinner this month. To celebrate Oktoberfest, they are including beer and wine to go with the dinner. This should really be a fun evening for everyone. Make sure,l though, that you make a reservation by calling The Buzz at (208) 344-4321. We usually go on Tuesday evening, so see you there!


You’re invited!
Join us for our October Wine Dinner

We will be focusing on beer and wine for the dinner this month. Bring a friend on October 11 or 12 at 6:30 PM for a fun night of food, beer, and wine
Meal sample, not necessarily the one being served. Meal sample, not necessarily the one being served. We’ll have a four course dinner with beer and/or wine with each course.
Don’t miss the fun and festivities.
Cost is $20.00 per person
Reservations are sure to fill up fast!
Call us to book your table now at (208)…

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Harvest Time at Parma Ridge Winery

Lots of excitement at Parma Ridge Winery this weekend – the first weekend of Fall. It’s harvest time!

Treasure Valley Food and Wine Blog


Yes indeed it is! And you can help if you let them know and soon! That can be good time. A “working” time. But fun. Here is the latest from Stephanie. Enjoy.

Join us for wonderful wine, fabulous food and an amazing view!

Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m. and Sunday Brunch Specials. Reservations are recommended if dining on the patio or in the tasting room Friday evening or Sunday for Brunch.

It’s HARVEST time at Parma Ridge – We will begin harvesting our first batch of grapes on Tuesday, September 27. We’ve had a number of people offer to help, so for those of you interested…

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Question – What is sriracha?


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sriracha-bottleActually, a very good question and I thank Wendy Haight Scribner, on FaceBook, for asking, “What is “sriracha” and how do you use it when you cook??I just saw a video for pork chops and I’m wondering what this is made of?”
Well, Wendy and others, generally speaking sriracha is a red, spicy sauce a lot like hot sauce, but not as hot as jalapeno or tobasco sauce, at least in my opinion. It really is a good one and we keep a jar in the refrigerator all the time. I’ll get you a better definition. Inquiring minds need to know, so from Wikipedia we learn,

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː rāː.t͡ɕʰāː]; English /sᵻˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
Sriraja Paniche
Sriracha “Rooster Sauce”
Sriraja Panich chili sauce by Thai Theparos Food Products and Tương Ớt Sriracha (“Rooster Sauce”) by Huy Fong Foods.
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.
Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce. and sriracha-flavored potato chips have been marketed.

Matt Bush, on FaceBook, tells us,

Amazing story of a Vietnamese refugee who fled South Vietnam when the communist took over. Became one of the boat people. Was rescued and picked up buy a Chinese ship named Huy Fong…He named his company after the ship that saved him. He and his family eventually made their way towards LA and started making his sauce for the local Asian market. He established a factory near Bakersfield. A truly great success story. I love the sauce, although spicy, it is really flavorful.

And from thrillist.com, more lessons on sriracha to contemplate,

1. You’re pronouncing it wrong
See-rotch-ah. Sriracha
2. Sriracha is the type of sauce; Huy Fong is the brand name
Accept no substitutes, even if they’re emblazoned with dragons.
3. It’s actually significantly less hot than a jalapeño
According to the benchmark of all things spicy, the Scoville scale, Sriracha scores 2,200 points. The red jalapeño peppers used in the sauce lose nearly half of their spiciness in processing, which puts the sauce on par with Fresno and Anaheim peppers — both of which are about as hot as their namesake cities.
4. They’re not just cocky
The rooster is the Chinese zodiac sign of the sauce’s founder.
5. Some dumbass drank 3lbs of the stuff
Spoiler alert: this video ends in a bathroom.
5a. Spice stack: Sriracha Pringles do not disappoint
6. The brand name comes from the ship that carried Huy Fong’s founder to the US
The founder, who was of Chinese descent, made the original version of Sriracha in Gerber baby food jars before immigrating to the US aboard the Huy Fong and restarting the business. (Yes, there is a Sriracha Cookbook!)
7. You can cook really good food with it. Bon Appetit came up with 25 delicious recipes, including Sriracha fried chicken. And there’s also a cookbook dedicated entirely to the condiment.
8. They produce over a ton of it every hour
The assembly line cranks out 3,000 bottles an hour, 24 hours a day, six days a week. That’s roughly 200 tons per week. They sell about 20 million bottles a year.
9. It totally got Lay’d
The rooster took an honorable mention in a Lay’s flavor design contest. Pringles and Kettle chips have also rolled out their own Sriracha flavors, and you can grab a Sriracha Quesarito from Taco Bell.
9a. Taste-Test: Sriracha Kettle chips
10. There is a documentary. No thanks to you. But luckily, 1,315 other people shelled out the money for a film via Kickstarter.
11. A hot sauce by any other name would smell as sweet
The name comes from the small coastal Thailand town Si Racha, population 19,221.
12. It is ranked the #1 hot sauce in the entire universe!

So after reading all of this, would you like to try Chef Michael Symon’s (The Chew) recipe for Twice Fried Chicken with Sriracha Honey? Aw be brave. The link is highlighted.

Weekend Fun at Parma Ridge Winery

Super food. Super wines. Super Winery Restaurant at Parma Ridge Winery​!

Treasure Valley Food and Wine Blog

Looks like some really great events coming at the Parma Ridge Winery to go along ith Chef Storm’s really great food! If you have never been to the restaurant or winery, you really should go. Just let them know if you have a large party – call ahead. Here is the information for this weekend. Thanks Stephanie.

Join us for wonderful wine, fabulous food and an amazing view!

Enjoy this weekend with wine tasting and excellent cuisine with your friends and family at Parma Ridge. Lucky Tongue will be playing on Friday, September 16 from 5-9 p.m, on the patio. We are not accepting further reservations for Friday as all of our tables and chairs have been reserved.

We are open Friday, 12-9 p.m., Saturday 12-5 p.m. and Sunday 11 a.m. – 5 p.m. with our regular menu all weekend long. We have Happy Hour on Friday evening from 4-7p.m…

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A Hollandaise Sauce Variation



28Feb2016_1b_Captains-Shack_Waffle-Biscuits_Benedict_Salmon_and_Ham_Fruit_SausageHere is an interesting Hollandaise sauce – one of the Mother Sauces – that goes very well with Eggs Benedict, but with a twist. On the recipe as a note, is a description of Aleppo Pepper that is used in the recipe. A portion of that description, is printed below. This pepper can be found at Whole Foods and William Sonoma. Mildly spicy. Very fragrant. The recipe can be found in the Recipe File above and will be a permanent addition. For now though, here is a link – Roasted Garlic and Tomato Hollandaise. Try the recipe and let us know what you think.

Aleppo pepper (Arabic: حلبي فلفل / ALA-LC: fulful alab Ḥ ī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.

Spaghetti with Housemade Meatballs and Marinara

26Feb2016_1_Sushi-Joy_Robin_Right-FacingI’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”

CS Meatballs. They are baked, not fried in oil.

CS Meatballs

They are baked, not fried in oil.

CS Marinara

CS Marinara

The plated dinner of Spaghetti, Meatballs and Marinara with Shaved Pecorino

The plated dinner of

Spaghetti, Meatballs and Marinara
Shaved Pecorino