Deli Days – June 15 & 16

Ahavath Beth Israel

The Deli Days will be held June 15 and 16, 2017 at Ahavath Beth Israel, 11 N Latah St, Boise, Idaho. Today was a trial run and tasting for the sandwiches and some pastries. It was a yum day! If you don’t go and enjoy the food and traditions, your summer adventures will be incomplete. You can find them on FB at Deli Days Boise or CABI-Boise. Left-Click any of these photos to see enlarged.

Deli Days is Idaho’s Jewish Festival and happens every year on the 3rd Thursday and Friday of June. The event features traditional Jewish Kosher Deli Food, Homemade Desserts, Beer, Wine, Music, Dancing & More!

2017 Menu Includes HOT Kosher Pastrami and Corned Beef sandwiches,, hot dogs.
We also serve sandwiches and dogs on locally baked rye bread and buns. We have knishes, home made desserts, and local beer and wine… what more you could you want?

Slicing pastrami for the trial run!


Keeping the pastrami warm.


Reuben Sandwiches will be available on Acme Bakedshop Old World Rye or on their Sourdough. Condiments and dressings will be available.


Wondferful pastries are being created.



Pastries fresh from the oven.

The Buzz in Boise is Closing


Buzz Coffee and Wine
It is with very heavy hearts that Tommy, Cristi, Austin, and Bailey announce the closing of the Buzz.
We have truly enjoyed our time and will treasure the memories, lifelong friends, and relationships we have had the pleasure of forming.
Our last wine tasting and music night will be Friday May 26 from 7-9 featuring Dr Todd Palmer.
We will be having a “drain the keg” event on May 30 from 5-8. We will have appetizers and beer and wine specials to empty the kegs.
Between now and May 31 our hours will vary but look forward to seeing our friends just to say hello and get information to stay in contact.
Our future plans at this time are vague, at best, but we want everyone to know that we are truly heartbroken and will miss our Buzz family.
Thanks for doing business with us and blessing our family with the gift of you.
Cristi, Tom, Austin, and Bailey
Buzz Coffee and Wine
Buzz Coffee and Wine
2999 N Lakeharbor Lane
Boise ID 83703


We wish Cristie, Tommy, Austin and Bailey the very best in their future endeavors and challenges. We will miss their true friendship as we have been with them since the start. We will also miss our monthly Tuesday night Wine Club Dinner. Happy Trails, wherever they lead! We will see you Friday.

Lamb Roulade for Dinner



Oh yes! And a surprising dinner it was. I’ve/we’ve had Beef Rouladen several times. But lamb? This was a first. And this was superb!

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in maki sushi.

A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard-boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
Szüz tekercsek (“Virgin rouladen”), in Hungary a dish[clarification needed] filled with minced meat.
Zrazy (or “rolada”), in Poland

Here is the Recipe for the Lamb Roulade. You can follow the photos for help. Enjoy!


Carrot planks on th bed of ground lamb.


Bok Choy on top of the carrot planks.


Spinich is laid in place.


Chopped Mint is sprinkled on the spinach.


Gently roll the lamb into a roll using the waxed paper as a helper to keep the roll together.


Place the roll into a bread pan.


The lamb has cooled and is now sliced.


Lamb Roulade
Spring Salad Mix
2015 Parma Ridge Carmenere

Wonderful Brunch at Parma Ridge Winery Bistro


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Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menusubject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.


Coconut Breaded Deep-Fried Shrimp
Coconut Lime Rice
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.


Korean Barbeque Chicken Skewers
Coconut Lime Rice and a Korean Barbeque Sauce


Grilled Flat-Bread
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce


Parma Ridge Pear Salad
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread


Parma Ridge Cream of Mushroom Soup


Brunch Burger – Quarter-Pound Black Angus Burger
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries


Best Ever Biscuits and Gravy
Sausage Gravy

Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg

And to follow-up from the Parma Ridge Winery web page,

Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!

I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.


Love this photo by Stephanie Hodge! So dramatic!

New Product to Us – Celia’s Blackberry/Ginger Balsamic


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Yesterday we went to the 3rd Annual Marsing (ID) Chamber of Commerce Wine & Art in the Park (Wine and Art in the Park).
There were other things beside wine. Good food, for one. And food venders with their products. Their balsamic is but one. And it is delicious. Look at, Celia’s Gourmet Foods, where you can get some really fantastic balsamic vinegars, including a Blackberry Ginger Balsamic that I am using on a Slow Cooked Pork Roast as we speak! Yes, I know. This is not exactly an Idaho product. Close. Bend, Oregon is where it is from, but they do have retailers here in the Boise vicinity. Check their link in the sidebar or above.

Three out of many varieties. They even have hot and super spicy for the brave at heart. I can imagine the Mango Balsamic with Salmon.

Here is some information from Dennis and Lorna La Celle, the Idaho contacts.

Our Balsamic Vinegar supplier began their artisan vinegar company in 1889. Located in the Modena area of Italy surrounded by rural farmlands. Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes. They are ideal for the high sugar content required for production. These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight. The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar. As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood. The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel. And so continues the process.
Our Balsamic Vinegars are a true artisan quality product from centuries old recipes with no added sugars or starches…We are very proud to be pioneering these products in the wonderful town of Bend located in the high desert area of Central Oregon.

In Idaho, find them at Celia’s Gourmet Foods, Dennis & Lorna La Celle, Nampa, Idaho (208) 571-1485 or They are also on FaceBook as Mamacelias.

And here is an awesome dinner that we made to rty out the Blackberry-Ginger Balsamic.

Blackberry Ginger Balsamic Glazed Pork

Stewed Vegetables
blackberry ginger balsamic reduction

Steamed Purple Asparagus
Miners Lettuce Salad with Yellow Tomatoes and Basil Threads
Fresh Corn

Awesome Dressing


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This is one awesome dressing that can be used on a variety of dishes; burgers, steak, salads, shrimp dip, etc.

Combine 1 part Oma & Popie’s Drunk Uncle Wing Sauce (see them at the Boise Farmers Market or Oma & Poppie’s on FB) and 2 parts Martin’s Swiss Dressing (available online at Martin’s Swiss Dressing). Martin’s Swiss Dressing almost has an Asian component. I do hope you like this combination. We do!

NW Farmers and Land Trust Program

I was at the Boise Farmers Market today – yes it was rainning, but not enough to dampen my spirits – and Janie Burns, Meadowlark Farms where I get my eggs, was distributing this flyer. The Local Farmland Program is produced by the Treasure Valley Food Coalition. Tjhis looks like an interesting program in Boise. Even if you are not in the Boise area, there are some wonderful BNB’s and AirBNB’s in the area. Here is the flyer that Janie was distributing.

From the Treasure Valley Food Coalition webpage,

Been There, Done That: Conversations About Farmland Preservation in the Pacific Northwest” Regional Farmland Trust leaders and farmers telling their stories. Guest speakers: Hilary Aten, Conservation Director, PCC Farmland Trust (Seattle, Washington), Kristin Troy, Executive Director, Lemhi Land Trust (Salmon, ID), Two Lemhi County producers, and Julia Freedgood, Asst. Vice President of Programs, American Farmland Trust. Monday, April 10th at 6:00 pm – BSU Yanke Research Park – 220 E. ParkCenter Boulevard – Free Admission

Wine Dinner at Grit – American Cuisine and 3 Horse Ranch Vineyards Wines

Good food! Good wine!

Treasure Valley Food and Wine Blog

A very good dinner and some fine wines. Grit – American Cuisine, located at 360 S Eagle Rd, Eagle, ID 83616, Hours: 11AM–9PM, Phone: (208) 576-6666, presented a very good wine dinner showcasing 3 Horse Ranch Vineyards, 900 Pearl Rd, Eagle, ID 83616, Phone: (208) 863-6561. This was thee first time Robin and I have been to Grit – American Cuisine and it is worth a 4-Star rating, out of 5-Stars. Good food, especially the French Lentil Soup, pictured below. It was superb. The appetizers, Seared Beef Filet and Crab Cakes with Aioli were also superb. They are also pictured below. The wines with the appetizers, a Roussanne, were paired perfectly. The wine with the soup, Eagle Foothills Sangiovese was also a perfect pairing. Left-Click any photo to see enlarged.
Gary and Martha Cunningham, owners of 3 Horse Ranch Vineyards, did a fantastic job keeping us…

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Boise Farmers Market Opens April 1!

Here is the latest from the BFM.

Welcome to the 2017 Farmers Market Season!
We are excited to get started on Saturday. Although the late winter has been cool and wet, you will be pleasantly surprised to see all the delicious fresh produce that will be at The Market!

Join us for a slice of Birthday Cake and take home first-of-the-season fresh greens plus oh so much more. What’s Fresh!

Baby Cucumbers
Bedding plants
Container Gardens
Dried Fruit
Green Garlic
Dried Herbs
Fresh Herbs
Curly Kale
Lacinato Kale
Micro Greens
Miner’s Lettuce
Salad Mix
Heirloom Seeds
Hanging Strawberry Baskets

Specialty Foods
Pickled Asparagus
Baked Goods
Pickled Beans
Custom Spices
Hard Cider
Herb Blends
Organic Kombucha Tea
Salmon Bacon
Smoked Salmon

Grass-fed Angus Beef
Pastured Raised Chickens
Duck Eggs
Chicken Eggs
Grass-fed Goat
Pasture Raised Lamb
Pasture Raised Pork
Sockeye and Coho Salmon
Smoked Meats

Artisan Cheeses
Goat Cheese
Goat Yogurt
Ice Cream
Raw Milk

On-Site Foods
Baked Goods
Matcha Lattes
Wood-fired Pizza

Cold Weather Plants!
Next Generation Organics is bringing fun 24 packs of hearty cold weather plants. They are ready to go in the ground right now!

Delicious Hot Samples!
Desert Mountain Grass-Fed Beef, will be cooking up some samples on opening day!
Ed says, “Come and getcha some!”

“Snack Size” Opening Day Steals!
Lampe Granola will be offering “snack size” steals at $1.50 a bag! Grab ’em while they last!

Fish Three Ways!
C&G’s Wild Alaska Salmon will have frozen fillets of sockeye and coho salmon. Plus smoked salmon strips and salmon BACON
Tasty treats!

Who’s at The Market This Week
Farmers & Ranchers
Brown’s Buffalo Ranch
C&G’s Wild Alaskan Salmon
Campbell Tailor Made Beef
Desert Mountain Grass-fed Beef
Feathers n Horns
Fiddler’s Green Farm
H & H Tomatoes
Kelley Orchards
Lost River Meats
M&N Cattle Company
Malheur River Meats
Matthews Family Farms
Meadowlark Farms
Next Generation Organics
Ohana No-till Farm
Peaceful Belly Farms
Purple Sage Farms
Ribier Gardens
Rice Family Farms
Smith Berry Farms
Snake River Seed Co-op
True Roots Organics
Volcanic Farms

On-Site Food Vendors
Il Segreto Wood Fired Pizza
Funky Taco
Haji’s International Foods
Tamales Nelly
The Great Crepe
Two Trees
Waffle Me Up
Wanna Macha
Prepared Food Purveyors
Acme Bakeshop
Apple Lucy’s Pies
Big Walls Bakery
Blue Feather Bakery
Cherino’s Bloody Mary Mix
Ferranti Fresh Pasta
Form & Function Coffee
Gaston’s Bakery
Lampe Granola
Meriwether Cider Company
Molly’s Mills
Neckar Coffee
Oma & Popie’s Wing Dressing
Potter Wines
Sevz Kitchen
Snake River Winery
Stack Rock Cider
Sunshine Cookie Company
Sweet Valley Cookie Company
The Jelly Lady
Urban Rustic Gourmet

Selected Artisans
Firefly Garden Art
Red Chair Lavender
Scented Room
T&S Metal and Glass

Great Visit at Juniper in Boise

This was our first visit to Juniper Restaurant in Boise at 211 N 8th St, (208) 342-1142. Really very good food. It can get very noisy so go prepared. It was also great to have Kelsey join us there for brunch. It was great seeing her and talking to her. She has had some fantastic journeys. Come back soon, Kelsey.
The food is prepared fresh and from reading the menu, mostly from local or Idaho products. Everything was hot and had very good presentation. Look at their lunch and dinner Menu or their Brunch and Lunch Menus. Here is what we had. Enjoy! We did.

Restaurant Front on 8th Street

The interior. It can get noisy.

Great to have Kelsey with us and to see her again.

Bob, Robin and Kelsey at Juniper Restaurant.

Let’s have a drink! It is a Juni and the Jets. We each had one.

And we all shared this Cinnamon Roll!

Kelsey had this Mexican Breakfast!

Robin had the Eggs Benedict!

And I had the Pork Belly Benedict.