IdahoFoodies

Foodie Finds in Utah

Sun, 15 Jan 2012 20:40:38 -0800

A long-delayed post about the foodie finds we stumbled across on our Tour d' Utah at the end of November. And by stumble, I mean found thanks to Foursquare, Yelp, and recommendations from friends on Twitter, Facebook & by a good old fashioned, "You MUST go there!"

First up, the Italian joint, Tony Caputo's Market & Deli in Salt Lake.

They had me at… cheese cave. It's one of just a few in the whole country and replicates the perfect environment for aging cheese. (Puts my thoughts of using my tiny wine fridge for aging homemade cheese to shame.) Needless to say – 200+ farmstead cheeses from around the world. Pure cheesy heaven.

And what's a slew of cheese without charcuterie. They have their own Salume Maker, "With over 14 types of proscuitti and dozens of salami, including those made by the house salame maker, Cristiano Creminelli, Caputo's can claim the best cured meat selection in Utah and, possibly, in America. Cristiano's family has been hand making salame for over 400 years and their salumificio (salame shop) was named best in the entire region of Piedmont in 2006. In 2007, he came to Caputo's to make all natural salame with all natural Utah pork. Already, he has garnered many local and national awards for his "babies," which you can watch during the curing process through the glass doors of the curing cell."

While the deli was fantastic (I had a killer meatball sub with sublime provolone) the market was what was truly breathtaking. Pastas and sauces and breads of every variety.

And, stacks of flavored, smoked and wonderful salts. We brought home some truffle salt that has been amazing on everything.

Next up, the Mexican joint. One of those 'You HAVE TO go there!' places that we almost skipped. It would have been a foodie miss of a lifetime if we hadn't decided to snag dinner at Salt Lake's Red Iguana (described as Pre-Hispanic Food Imperial Aztec Cuisine and Moctezuma's Table)

The New York Times did a great story on the Salt Lake institution's decision to open a second location just blocks from its original site.

With an overwhelming number of moles to choose from, we tried their 'mole sampler' to decide. While they all converted the 'I hate mole' Kevin to a huge mole fan – I wound up going with Mole Poblano while Kevin tried one of their signature dishes, the Puntes de Filete a la Nortena.

Our other great find in Salt Lake was a wine & tapas joint Meditrina

Great selection of wines by the glass, cool atmosphere and yummy small plates like crab-stuffed piquillo peppers, beef tenderloin carpaccio and bulgogi pork belly – but the real star of the show was dessert.

Hello Drunken Oreo! Red wine soaked Oreos in a port reduction topped with vanilla bean ice cream. #Nom-worthy

And finally, one of those side of the road finds that make you smile. Moab's Ye Ol Geezer Meat Shop. Literally, one of those places we whizzed by on the way to Canyonlands National Park that we just had to stop at to snag some dinner for the cabin grill

Two delightful ladies (one hiding behind the meat case below :-) had a wealth of knowledge and directed us to an awesome aged New York strip. Heavenly.

Along with the homemade jerky, cured bacon and a bonus of fresh pork sausage… we left with a stash of protein goodness. Of course, made all the better by finding people who relish in their craft and delight in sharing their foodie knowledge and passion.

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No hole in the wall

Tue, 25 Oct 2011 18:16:00 -0700

How about turning the phrase on its head and instead calling this a 'Gem in the Wall.'

Let's add Cucina di Paolo to my trio of Italian rockstars in the Treasure Valley - joining Gino's and Uncle Giuseppe's.

Quaint Italian cafe with drool-worthy glass cases of goodness and a husband and wife running the show who make everyone feel like part of a big Italian family.

Head up to Vista to mangia with the best of em!

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Love is...

Sat, 22 Oct 2011 10:21:30 -0700

...your better half buying a torch & fancy spoons to surprise you with delicious Grapefruit Brûlée at home. Flame on!

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Here's to the nasty bits

Sun, 09 Oct 2011 20:45:00 -0700

I get really geeked out when chefs give me a peek behind the apron, an insight to get my palate ready.

So, much thanks to B29 Streatery Chef Greg Lamm for sending me this Tweet DM the night before Boise's monthly Food Truck Rally…"We've got crispy pig's feet 'Hot Dog' on the truck for the rally tomorrow… Gotta let a fellow 'nasty bits' peep know what's going on."

Needless to say, I had to try the dog. It. Was. Amazing. Succulent and soft with a crunchy shell. Trotter elevated. Fellow foodies at the rally – including the talented Trey McIntyre and John-Michael from TMP – were also effusive in their love for B29's take on the dog. It wasn't my first time enjoying trotter. I had made the plunge to try it out when at Thomas Keller's Buchon (here's a fellow foodies' take on the Bouchon Trotter).

But admittedly, the elegance of the trotter dog (as I affectionately remember it, but Chef Lamm had a much more better description on the Streatery menu) was not quite as fantastic as the blog post that led paid homage to the dog.

The post 'Ode to Pig's Feet' is probably the first foodie blog to really get me thinking. About what it is to pay credence to sustainability, to qualify yourself as a locavore, to truly respect the ingredients. Some of my favorite nuggets:

One of the largest hurdles to converting to a sustainable agricultural model is how to make it affordable across all economic models. I suggest a very simple solution: eat feet. Eat ears. Eat noses and tongues. Eat the other 1/3 of the animal that is currently going in the trash or to animal feed. All of these off cuts have strong culinary traditions behind them, and not just in "ethnic foods". We as Americans have very strange concepts of what is an acceptable foodstuff. Americans will eat fast food, but say "yuck" to ears and feet grown by local, sustainable and organic farmers.

If we as consumers eat the off cuts of our local and sustainable products, it will do two things: continue the demand for the product but it will also help to moderate the price of the premium end. The vast majority of farmers are not gouging us on loins, chops and premium cuts because they can. They are recouping the losses of offering a premium product that isn't being fully utilized. And if they are gouging us, we will know. Then we can shift our purchasing power to a producer who is able to moderate pricing. It's a win-win.

This doesn't only apply to pigs. We as Americans drastically underutilize our beef, poultry and other livestock. We buy beets at The Capital City Market and then throw out the tops. Then we buy swiss chard to serve with our beets. FYI - Swiss Chard is a non root producing variety of beet.

We need to start eating feet as a nation. We need to start eating hearts, cheeks, liver, ears, and tongue. Eat weeds. Eat tops. As Anthony Bourdain puts it, "eat the nasty bits." Our current eating habits are just pushing the ideal of sustainable eating further towards the few and away from the many.

Cooks have to step it up. We have to offer these products, and prepare them with enough skill that an adventurous skeptic will become an avid fan. This requires dedication, a capital investment and practice. Tongue isn't expensive, but screw it up 4 or 5 times and it starts to add up. It really adds up on the time end, where proper preparation can take hours or days.

This isn't the final solution, but it will progress us towards the goal of sustainability.

Well worth the read – and the commitment to embrace more of the 'nasty bits.'

- Jess

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Idaho Foodies: Build Your Own Grilled Cheese Night

Wed, 05 Oct 2011 17:50:39 -0700

Sent from my iPhone

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Oh Gino, how I've missed you...

Sat, 01 Oct 2011 19:21:05 -0700

I'm sorry that my Boise snobbery kept me away for so long... But I'm so glad I finally got over it and made the trek to your not-so-new home on McMillan in Meridian.

You've been my favorite Southern Italian foodie stop in the West since my family moved to Boise in the mid-90's and my Gramma Angie (aka 'Tootsie') gave your food her blessing. If Tootsie from Astoria, Queens said your food is legit and of the old country, count me as a believer.

So thanks for the trip down memory lane, for serving up meatballs just like Gramma's, for employing a staff who treat you like family, for making me swoon with pillowy gnocchi goodness.

Just goes to show - yet again - that the address doesn't matter, it's the soul and spirit inside the kitchen that makes a meal memorable.

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Tell me and I will forget. Show me and I will remember. #SVHarvest

Sat, 24 Sep 2011 15:10:00 -0700

"Tell me and I'll forget; show me and I may remember; involve me and I'll understand." - Chinese Proverb

And that is the essence of any great chef demonstration. I admittedly went a bit overboard and binged on the demos - sticking around the tent for all of the Chefs taking the stage at this year's Sun Valley Harvest Festival. Local favorites and leading chefs were in from Palm Beach, New York, Portland and Los Angeles.

Here's the official rundown:

Judith McQueen – Judith McQueen Entertaining, Ketchum ID- Tomatoes, Tomatoes, Tomatoes

Whether you say tomayto or tomahto - I'd venture that you've never tried Tomato Water. So simple yet flavorful. Apparently, the nectar of the 90's per the NYTimes "...the clear essence of summer in spoonable form."

And Chef McQeen's Tomato Risotto is a must-mangia attempt in my home kitchen.

Clay Conley – Buccan, Palm Beach, FL - Rabbit – Head to Foot

I have to admit the title threw me a bit. But I'm a carnivore, and with my venturing into the world of charcuterie I've become a tad obsessed at using the full animal and the art of butchery.

From the above Boned Saddle to Braised legs in Rabbit Stock, confit and liver atop grilled bread...

Chef Conley used the entire creature and it was delicious.

Chris Kastner – CK’s Real Food, Hailey, ID - It’s Not Just Soup

CK's delicious duo of roasted tomato and squash soups.

Melissa Costello – Karma Chow, Los Angeles, CA - Know Your Food – Simple & Seasonal Vegan Cooking. I'm fascinated by vegan cooking and Chef Costello delivered.

The recipes for her Raw Kale Salad with Creamy Chipotle Dressing and Coconut Yam Soup are available on Karma Chow.

Dave Martin – Bravo Top Chef and Restaurant Consultant - Gearing up for Fall

A repeat performance of our Carnivore's Dream dinner - but still an entertaining and delicious demo (and now I have the much drooled over goat cheese & bacon grits recipe!)

And my Red Sky foodie colleagues were front and center for the Chef Dave show.

Cathy Whims – Nostrana, Portland, OR - A Taste of Italy’s Piemonte in Idaho

Taite Pearson – della Mano, Ketchum, ID
Mise en place; Basic Knife Skills, Decorative Cuts and Techniques for the Proper Preparation of Vegetables

Sam Talbot – The Surf Lodge, Montauk, NY and Imperial No. 9, New York. NY
Some like it hot some like it Trout. Cooking with fresh water’s favorite fish

Chef Sam was showcasing Clear Springs Trout with Blackberry Vinagrette. "It's about selecting the freshest ingredients and letting them speak for themselves." Amen.

He has Type 1 Diabetes and is passionate about making diabetes-friendly diets that are flavor-packed (don't sacrifice flavor, sacrifice carbohydrates). His new book 'The Sweet Life' is out this November.

Have to share the most-often shared wisdom from all the chefs - the power of salt. And the power of the right kind of salt. As Chef Sam said - you should only be using Kosher or Sea Salts.

And Chef Dave made it the most memorable, "Unless you're a family of pirates and you are worried about getting scurvy, don't use ionized salt."

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These boots are made for walking...and indulging #SVHarvest

Sat, 24 Sep 2011 08:46:00 -0700

I truly love working a bit for my meals. Walkabouts, progressive dinners and this weekend - the Sun Valley Harvest Festival Restaurant Walk.

I've been to Sun Valley and Ketchum quite a few times in the past decade - but I stick to the places I've been before. The beauty of a restaurant walk is getting bite-sized introductions to places you've never been - or places you've forgotten.

We started at the Ketchum Towne Square with a first-time sampling of the brand new Sawtooth Brewery. (Growler cozies - who knew?)

We didn't make every one of the 15 stops, but here are the few we hit and my foodie feelings on the experience.

Cornerstone Bar & Grill: Bite sized local buffalo wellington en croute

Cristina’s Restaurant: Salmon cakes & Porchetta pizza roll-up

Dashi: Crispy local Berkshire pigs head pork lollipops with pickled local cherry crème fraiche

Glow: Fall harvest gazpacho with local sweet corn and avocado salsa

Il Naso: Deconstructed Italian BLT; local seared pork belly, oregano aioli, local heirloom tomato, butterleaf lettuce and olive oil cracker

Rickshaw: Nepalese Momos - Local XXL ranch pork and chive dumpling with spicy roasted Hagerman heirloom tomato sauce

Roosevelt Grille: Snake River Farms Kobe beef grilled flatiron steak two ways – Argentinean chimichurri and Thai-basil

Rolling in Dough: Cheese crackers and lemon tarts

While the entire experience was fantastic, my favorites were:

Dashi - When you hear pig's head you may cringe, but the flavor and lusciousness of the meat was divine.
Roosevelt Grille - There is nothing quite as fantastic as a perfectly cooked steak (well, maybe a great 3-minute egg) but this flatiron was superb. Add that to the fact that Chef Tom Nickel had whipped up two nom-worthy toppings (chimichurri? I'm now a huge fan).
Il Naso: Now THAT is the way to prepare pork belly. Perfect crispiness. Foodgasm.

- Jess Flynn

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A Carnivore's Dream with Chef Dave Martin @ Sun Valley HarvestFestival

Fri, 23 Sep 2011 11:58:00 -0700

There's nothing I like more with a thoughtfully crafted meal with friends while meeting new people.

Wait, check that.

There is something I like more - a thoughtfully crafted meal with good friends and new ones when that meal is prepared by a dynamic personality whose love of cooking oozes out of his pores.

Just like ambiance can make or break a meal, so can the personality of the chef behind the meal.

In the case of the Carnivore's Dream dinner pre-event for the Sun Valley Harvest Festival - Chef Dave Martin (of Top Chef fame) ratcheted up the evening with his wit, enthusiasm and pure joy for the experience and engagement with the dinner crowd of 70.

Enough of my blathering - let's get to the true star of the show - the amazing spread prepared by Chef Dave and local Chef Brent Barsotti. Here is the nom-worthy menu, chock full of local meats and produce courtesy Idaho's Bounty, Snake River Farms, Ballard Cheese, Teton Waters Ranch and Bucksnort Root Beer.

Welcome

Dave’s Ginger POM Martini made with American Harvest Organic Vodka
Local Idaho Trout–Gravlax Style, short cured with Idaho Potato Tuile Topped with Local Chevre
Bounty of Local Idaho Cheeses from Ballard Cheese, Dried Fruits, Nuts and Idaho Honey

Dinner Menu

Salad of Duck Confit-Idaho Duck, Oven Roasted Pears, Nutmeg Walnuts, Apple Cider Vinaigrette, a sprinkle of Bleu Cheese and a pinch of Frisee

Citrus Marinated Idaho Grass Fed Teton Waters Ranch Skirt Steak over Roasted Corn Salad with Champagne Vinaigrette

Brent’s Famous Fava Bean Tortellini with sauce of Butternut Squash topped with Grana Padano and Fried Sage

Bucksnort Root Beer Braised Snake River Farms Pork atop Wild Cherrywood Bacon & Goat Cheese Grits drizzled with Dave’s Roasted Poblano BBQ Sauce

Pumpkin Panna Cotta with Molasses Cookie and Salted Chantilly Cream

A few observations from this extremely happy foodie:

I enjoy eating a confit as much as I enjoy saying the word.
Roasted corn salad comes alive when with a light and refreshing vinaigrette and can trump a hella-good skirt steak.
Fava beans AREN'T just for the enjoyment of creepy Hannibal Lector. Puree and add in some marscapone cheese and it's a fab filling.
Who knew that root beer was for braising?
Hello! Grits? When you are combined with bacon and silky smooth goat cheese you are elevated to foodgasm status.
Salt can pop anything. Forget salted caramels - my new favorite end to a fabulous meal is a kick-ass panna cotta with salted cream to pop that flavor.
You always meet entertaining people at group dinners. Case in point - the crew from Sysco Idaho. It was a true pleasure meeting the corporate Chef Randy King and I can't wait to hear him emcee'ing the Chef Demos.
Chef Dave is a gem - and his personal attention to every diner's happiness made the event.

Here's to a foodie heaven weekend up in the mountains! The Sun Valley Harvest Festival officially kicks off tonight with a Restaurant Walk and events throughout the entire weekend (p.s. there is still time to come imbibe & indulge!) Check the website and the festival program for more information.

MANGIA!

- Jess Flynn

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Fresh from the garden...onto the grill

Wed, 21 Sep 2011 13:55:50 -0700

Though I've lamented the weak production of our backyard veggie garden - I'm pretty proud of this week's bounty (& what we turned it into!)

In our grill basket - tomatoes, garlic, onions (& eventually basil) all from our garden.

The various detailed recipes for Fire-roasted tomato soup had me torn, so I went with my gut on this one.

Toss them in olive oil, dash of sea salt and fresh ground pepper then onto the grill at 400 for about 25 minutes (until they get some nice char)

Afterwards it was into the food processor for 5 minutes to turn roasted whole goodness into roasted soup.

Some recipes called for heavy cream or chicken stock but we kept it vegan :-)

18lbs of peaches are headed my way from the awesome Kelley Farms. This gal can't wait to get canning! And I also can wait to be inspired by all I'll see and devour at this weekend's Sun Valley Harvest Fest. I'll be a food blogging fool so get ready for some fast and furious foodisms. (More info: http://www.sunvalleyharvestfestival.com)

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8 of the Best American Small Towns for Foodies

Thu, 25 Aug 2011 07:33:00 -0700

via bootsnall.com

Love when foodies get press - especially the artisans making sure fantastic food-gasms are experienced in towns large AND small. For Idahoans - at least one of these 'best american small towns' is just a short drive away..

AND a familiar face is getting some recognition for putting it on the small town foodie map...

"Andrae Bopp is a French Culinary Institute-trained chef who did stints in New York City and Boise before moving to Walla Walla and starting an upscale food truck called Andrae’s Kitchen. You can call, email, text or tweet to trace his curbside creations. On weekends, his mobile kitchen can be found in one of the wineries in town, of which the valley has over a hundred. If you are into those hush-hush dinners (read underground dinners), where everything from the venue to the menu is kept secret till the final hour, you may want to check out Andrae’s la porte brune but keep in mind, you didn’t hear it from me."

Besides Walla Walla - 7 more small town foodie havens made the list.

(I miss you Andrae!)

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Starting to salivate over the Sun Valley Harvest Festival

Tue, 16 Aug 2011 14:30:53 -0700

Second Annual Sun Valley Harvest Festival Celebrates Local Cuisine

Festival focuses on sustainable food practices and

seasonal bounty of the Wood River Valley.

            BOISE, ID (August 15, 2011) – Beginning Friday September 23, Sun Valley, Idaho will host the second annual Sun Valley Harvest Festival. The Harvest Festival will be a seasonal celebration of local cuisine and culinary expertise featuring local, regional, and celebrity chefs, as well as regionally sourced food, wine, beer and spirits. The Harvest Festival will focus on sustainable cuisine and responsible culinary practices, and celebrate the epicurean beauty of the Wood River Valley as the seasons begin their shift from summer to fall.



As a highlight, the Harvest Festival will feature Top Chef semi-finalists Sam Talbot and Dave Martin. Chef Talbot and Chef Martin will participate in the Harvest Festival’s Cooking Demonstrations where they will display their signature cooking techniques using organic, Idaho-grown ingredients, while sharing tips and speaking about their experiences. A variety of visiting chefs will also participate in the cooking demonstrations including Clay Conley of Buccan in Palm Beach, Melissa Costello of Karma Chow in Los Angeles, and Cathy Whims of Nostrana in Portland. Local chefs participating the in the demonstrations will include Chris and Rebecca Kastner of CK’s Real Food in Hailey, Taite Pearson of Sego in Ketchum, and Judith McQueen of Judith McQueen Entertaining in Ketchum.

            In addition to demonstrations by talented and critically acclaimed chefs, the Sun Valley Harvest Festival will partner with a wide variety of local restaurants for the Restaurant Walk and Harvest Dinners. Restaurants that participate in Friday’s Restaurant Walk or Saturday’s Harvest Dinner have the opportunity to display their finest culinary efforts for sampling, using regional and seasonal ingredients. Regional beer and wine will be paired with various dishes as well.

The Sun Valley Harvest Festival’s full weekend of events will also feature a Martini and Caviar Party and River Guide Cooking Competition. For the Martini and Caviar Party, Chef Taite Pearson of Sego will prepare Idaho caviar in unique and innovative ways while a master mixologist creates classic martinis with a modern twist. The fun continues on Saturday morning as four Idaho River Companies compete for the title of the Idaho River’s Top Cook demonstrating Dutch Oven cooking techniques and ways to cook outdoors without leaving a trace. A Marketplace Walk and the Red Sky Grand Tasting that benefits Make-A-Wish Foundation® of Idaho round out the weekend with opportunities to shop and sample regional food, wine, beer and spirits.

The Sun Valley Harvest Festival is a fun travel opportunity for food and wine lovers that are sure to be thought provoking, as well as delicious. Come taste, experience, learn and enjoy with us at the second annual Sun Valley Harvest Festival this September.

For more information about the Sun Valley Harvest Festival, or to purchase tickets ranging from individual events to all access passes, visit the Festival website at www.SunValleyHarvestFestival.com Also, be sure to “like” Sun Valley Harvest Festival on facebook for the chance to win great prizes!

(Full disclosure, my company Red Sky is working with the Sun Valley Harvest Festival as a partner to help promote the event. Tho I must also admit, I'd still make the trek over to sample, ogle the Top Chefs and indulge!)

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Mama Mia! Finally a great Italian deli in the Valley

Wed, 13 Jul 2011 20:17:00 -0700

After a night at the racetrack I finally made it over to check out Uncle Giuseppe's Italian & American Eatery at Glenwood & State.

Mama Mia I'd been missing out on some mangia-worthy nomness!
Above - fresh muzz (or mozzarella for the rest of you :-) and The Naples sandwich: Prosciutto, Capocollo, Mozzarella, Roasted Bell Peppers and Balsamic Vinegar.
Kevin went for the most popular sandwich The Italian Giuseppe: Prosciutto, Capocollo, Sopressata, Salami, Mortadella, Provolone...
Amazing selection of imported meats and cheeses and Boar's Head products (Here's the menu.)
A must-visit for those yearning for great Italian sammies...and to support the family enterprise from transplanted New Yorkers. (even though it appears they are Yankees fans I'll still make a return visit :-)

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Ode to My Meat Men #Charcutepalooza

Tue, 05 Jul 2011 20:57:11 -0700

I've been talking a lot about meat on this blog over the past few months... a lot. Maybe it's because of my attempt to live up to the Charcutepalooza challenges, or the fact that I live in the great state of Idaho where our producers are second to none. For a time though, it's appeared that I've been more on a meat quest, trying to find fresh pork belly, back fat, beef suet, and understand what part of the pig the pork butt comes from.

So today, an ode to my meat men of Southwest Idaho. The guys, who with patience and the typical Idaho helpfulness, have inspired my charcuterist ways and kept my fridge & freezer full.

Big Lost River Meats

I also call this guy 'Market Sausage Man'. He doesn't know it, but Lin Hintze of Mackay inspired my foray into charcuterie. Our household's been making the trek to the Capital City market to fill up on Big Lost River links for several years and Lin is always there.

Don't be a rude market grazer and take advantage of his free samples! Sample one or two and make a purchase people. My favorites are the Garlic Rosemary, Chicken Apple, Italian Hot, and Chicken Parmesean Romano Patties.

Sharing the top grill with some Chicken Apple sausages from Big Lost River are the best damn franks I've had in my life, courtesy of...

Homestead Natural Meats and the fabulous Ed Wilsey. We first stopped by Ed's booth during the first market of the season to try out the bacon (of course!) and a sample of the old-fashioned franks had us hooked. I'm a frank girl, grew up on Sabretts in NYC, but these knocked my socks off!

So when I put out the call on Facebook and Twitter for a purveyor to help me with the ingredients I needed for my latest Charcutepalooza challenge - Ed was there to help me out...hooking me up with pork back fat, beef suet, and the below pork shoulder needed for my Italian Sausage-making (blog to come!)

In the course of looking for the perfect cuts for my recipes, I've come across a few other purveyors I look forward to patronizing:

Meats Royale on Overland in Boise: "an Old Fashioned Meat Market. Friendly customer service and fresh meats. We're always happy to custom cut and wrap for you. We will help you hand select the perfect steak, find that specialty item you want or help you fill your freezer at home with one of our bundle packages, all for a great price. Meats Royale carries fresh and frozen meats, we offer catering services, wild game processing and much more.

(I can speak to the service - they were super helpful over the phone and I'll be heading over soon!)

Double XL Ranch in Melba: "At Double XL Ranch we believe in raising natural products that are superior in taste and quality. We raise Berkshire "Kurobuta" pork, Wagyu "Kobe" beef and poultry which comes from animals raised on a 100% vegetarian diet with no animal proteins or byproducts in the feed, ever. This means no artificial ingredients. no preservatives, no antibiotics and no growth hormones in our products."
(While I haven't taken them up on their fresh pork belly - from kurobuta pork! - just yet, their willingness to deliver a custom ordered product and meet me at one of their market stands was impressive and when I take another run at homemade bacon I know who I'm contacting!)

- Jess

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Basque Market Announces Changes to Menu and Service

Wed, 29 Jun 2011 15:28:08 -0700

Kinda love when people send news releases and media advisories my way about the goings-on in the Idaho restaurant scene. Full disclosure on this one: the Basque Market is NOT a client of Red Sky PR where I work. However, we find them fantastically delicious and imbibe and indulge there often for Tapas Tuesdays, Paella Wednesdays & the Sheepherder's Breakfasts. All that being out in the open - here's the media advisory of some changes to their offerings!

PastedGraphic-1.pdf Download this file

The Basque Market, located on the Basque Block in Downtown Boise, is a purveyor of imported goods from Spain and the Basque Country offering customers one of the largest Spanish wine collections in the West.
WHAT:           The Basque Market will no longer offer made-to-order lunches but will instead feature tapas from noon 3 p.m., Monday thru Saturday. Mini versions of the favorite sandwiches (Bocadillos) customers love, along with other selected items such as, croquetas, meatballs, soups, salads, olives and rice pudding will still be available, every day. In addition, The Basque Market will stay open late on Tuesdays, Thursdays, and Fridays offering more elaborate tapas from 5 7 p.m. The popular noon offering of Paella on the Patio Wednesdays has expanded to noon on Fridays, as well.
Tapas @ The Basque Market:
Mid Day Tapas  Tapas Bar will be open at noon & replenished until 3 p.m. Monday - Saturday. Meat/cheese plates & soups will be available all day.
Happy Hour Tapas Tuesday, Thursday & Friday evening from 5 to 7pm, we serve tapas "Spanish" style, in addition to three or four delicious Spanish wines and two-for-one Sangria.
WHEN:            Beginning Friday, July 1^st, 2011
WHERE:           The Basque Market
                        608 W. Grove Street (On the Basque Block)
                        Boise, ID 83702
                        (208) 4331208
                        www.thebasquemarket.com

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My So-Called Italian Life

Sat, 11 Jun 2011 18:23:21 -0700

Being a half-n-half - 50%Irish 50%Italian - I tout certain things from each heritage.
The stouts, whiskey, alcohol tolerance and symbology (nothing like a Celtic tattoo!) of my Irish heritage.
And the fantastic food and cooking intuition of my Italian side.
Heck - when my Irish side is celebrating they go to the Italians for the good spread!

So being with family in Queens and digging into a spread that included Ensalata Caprese, Eggplant Rollatini, Chicken Marsala, Baked Ziti and freakin amazing meatballs made my month.
Add in the fact that I also got to check off pretty much everything on my NYC foodie wants list...
- Bagels (I swear it's the water)
- Fresh mozzarella (muzz!)
- Chicken cutlet sandwich
- Cannoli
- Pizza
...and this whirlwind four-day trip to the Big Apple has me thinking yet again about opening a true NY deli in good ol Boise.

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New Go-To Comfort Food

Sun, 29 May 2011 15:58:31 -0700

Pan-fried pumpkin gnocchi sautéed in olive oil with Ballard Farm's Halloumi Cheese and fresh garden basil.
Sourced: Downtown Boise La Cantina Italian Market, Capital City Farmer's Market Ballard booth, back patio herb garden.

Sent from my iPhone

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10 Things to Do with Mac 'n' Cheese Before You Die

Sun, 22 May 2011 20:49:00 -0700

via huffingtonpost.com

No, mac n' cheese isn't the new bacon Huffington Post! Mac n cheese was the original bacon. Mac n cheese is the reason why we can share our gluttonous love of the glory of bacon without shame.
I will add the mac n cheese mashups to my foodie bucket list (already checked off Foie Gras tasting, mac n cheese sushi sounds good in comparison)

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A Good Reprieve from the Daily Grind #Charcutepalooza

Tue, 17 May 2011 20:02:00 -0700

I learned something surprising about myself last night as I belatedly tackled my May Charcutepalooza challenge.

I REALLY love the process of making sausage. Heck, I just really love the task of hacking up big hunks of protein.

Going from the image in the front - a chunk of Pork Shoulder Butt (no, it's not an oddly shapped animal but the end piece of the shoulder) - to the diced pieces at the back was oddly fulfilling.

And then, putting my multi-tasking new kitchen gadget (a meat grinder AND pasta maker? Heck yeah!) to use with my chile-coated chunks of pork. The site honestly brought me back to my Play-Doh days and had me utter to Kevin, "Wow this is so fulfilling."

He thought I was joking. Do I look like I'm joking in this picture? I'm a focused gal. The honest truth is it is immensely fulfilling to me - just like the other Charcutepalooza challenges have been and all the other times I tackle a family recipe or try to channel Alton Brown. What's great about cooking for me, especially when trying something out of my comfort zone, is seeing the fruit (or meaty goodness) of my labor RIGHT THEN.

After a day filled with strategy discussions, problem solving and putting out fires, days in which I rarely produce a tangible example of my work, it is extremely fullfilling to turn a hunk of raw protein into something delicious. Do I follow the recipe exactly? Of course not, I'm a creative mind and part Italian after all. That's where I get to go all Iron Chef on a recipe when I don't have the exact spice or misread a specific direction. You take what's in front of you and you make it work.

And frequently, it works out in a delicious way. We blended Italian and Mexican flavors for the above result - homemade smokey spicey chorizo atop polenta, finished with roasted tomatoes, black beans and the first cilantro from the herb garden. Fulfilling and filling.

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Makin' Whoopie #IdahoFoodies #CAPRSA

Sat, 14 May 2011 15:47:09 -0700

What does a foodie do when she goes to a professional conference? Analyzes the food of course!
While I've been thrilled with my high end foodie fill on the Vegas Strip....

Michael Mina's Lobster Pot Pie anyone?  (Check out the tableside treatment here http://www.youtube.com/watch?v=ATgNtSBH56I)

Or how about CarneVino's Meat Tasting menu? (Or at least the house-cured pastrami with a perfectly soft egg)
...I really didn't expect too much from the conference locale itself. Loew's Las Vegas is swanky, but come on - it's going to be boring rubber conference fare, right?
Wrong.
The food has been stellar - creative, inspiring, interesting and of course delicious. Mini-tasting menus of gourmet meals.
But what has really hit it out of the park has been the throwback, kid-friendly break fare.
Want to rejuvenate a group of 100plus 30- to 60-something professionals who've been intrenched in strategy and networking for hours on end? Serve them the food of their childhood. Bring them a smile, something interactive, a bit of glee and the type of break that makes you remember those times when any crazy idea that popped into your head was truly possible.
Give them a chance to Make Whoopie :-)

Yesterday, build your own pretzels
Today - make Whoopie Pies (if you dared)
It's the little touches like this that will make me remember the creativity and innovation this locale brought to the event.
I'll take mine with a shot of milk please.

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