"When you put as many things in your mouth as I have..."

And so began a great night at Brewforia's new retail store on Milwaukee. Fab location for men/women who are dragged to mall land by their significant others over the holiday madness. Escape to Brewoforia for a comfy seat and a brew

That oh-so-appropriate quote? Courtesy Chef Ryan Hembrey of Life's Kitchen - trying to explain why he was able to pair so well/quickly with the beer selection. He and Chef Maggie Kiefer did a great job feeding the 40+ beer lovers.

1st Course
Beer: Festina Peche - a neo-Berliner Weisse fermented w/peach juice Food: Lemongrass infused broth with a shrimp dumpling (yum broth)

2nd Course
Sahti/SahTea - 9th Century Finnish proto-beer. Carmalize beer around rocks and run thru juniper leaves? Heck yes! Then add black chai tea?
Um, that too! A twist on the old recipes - Dogfish allegedly owns the oldest known beer recipe (who knew)
Food: Interesting to pair (Chef's fav!) Savory pumpkin and habanero curry fritter - served room temp to not overpower the beer. Sauced w/corriander mint chutney yogurt.
This was by far my favorite pairing of the night - and the beer I cage-fought to take home with me!

3rd Course
Beer: Raison D'etre 'The reason for being' Belgian style strong ale brewed with beet sugar and green raisin and a sense of purpose (nice label touch!)
Food: Paired w/duck canape w/duck crackling (cracklings - hells yeah!) atop a disc of goat cheese with dried cherries

4th Course
Beer: The Red and White Belgian style witt aged in pinot noir casks
Pinot noir juice concentrate added to it.
Beer + pinot noir? Fantastic!
Food: Black Canyon Elk Farms elk braised in pinot noir and soaked in duck stock and topped w/Blueberry catsup. (I believe I need a bottle of this variety of catsup. Word has it we can find it @ Capitol City Market)

5th Course
Beer: Fort made w/a ton (literally)of fresh raspberries. A dry beer. Actually, it's a malt liquor not a beer. 18 percent - allegedly best drunk in a hot tub w/Barry White
Food: Chili pepper stuffed w/Raspberry marscopone cream and dipped in dark chocolate

And then - filled with beer and food and hop-filled conversation - a bit of retail therapy

Cheers - Salut - to Brewforia for a great night in their new space!

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Just realized our whole dinner comes courtesy our Idaho's Bounty pickup this week. Love when the foodie stars align! - Spinach spaghetti from Serenity's Pasta
- Sauce - combo of Nona's Vodka Sauce (made with Idaho Vodka!), - Parrott Family Farm's hot Italian pork sausage - Fair Mountain Farm's Walla Walla Sweets
- and a Barlett pair to top it off

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I'm still trying to achieve that perfect latte foam that makes me swoon at Flying M...let alone attempt a heart to top off my morning java.
But have to say, our new kitchen gadget keeps me entertained as I try to replicate my 4buck morning addiction.
I would gladly pay for a barrista lesson from my favorite espresso gurus in town!
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Nothing says happiness on a beautiful Friday in Boise like a patio lunch with your office feasting on Basque goodness - croquetas, grilled cheese on cheddar scallion bread and garlic soup.

I know that croq's are made of butter, onion, chicken, flour and milk - but they will always be known to me as 'Delicious Balls of Goodness' and I'm committed to making them from scratch this winter.
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I have been serving manchego and membrillo ever since I moved to Boise and could get a steady supply of the stuff (thanks, Boise Co-Op and the Basque Market!)

What? You've never heard of membrillo? You poor kid. You're missing out.

The full name is dulce de membrillo, but all you have to know is that membrillo is quince fruit, water and sugar (and lemon and/or cinnamon, depending on what you buy) that has been slow cooked into a sugary, quivery mass of orangish-pinkish-reddish deliciousness. It is traditionally (and rightly) paired with manchego cheese from Spain. You can even make a little manchego-and-membrillo sandwich. Or four. It's great for parties — put out a hunk of sweet membrillo, a chunk of nutty manchego, salty olives and good bread and you practically have a meal.

By the way — membrillo often isn't super cheap, but a little goes a long way. And it lasts for a very long time when stored in the refrigerator.

- Julie

I must have been unobservant in the past - or maybe the new layout of the Beverage Menu just emphasized its local personality more.
Nonetheless - really love Red Feather/Bittercreek's Beverage Menu: A Compostable Guide to wine, beer, spirits and cocktails.
In essence - all the beverage options are organized and showcased by their distance to Boise. On the other side of the price is the 'Miles traveled to your table.'
Love it!!
As the owners explain on the menu masthead - ' In the spirit of local thinking we have chosen to organize our wine and beer offerings by their proximity to our Boise home. We hope this inspires you to consider local options as much as possible...and in the event that you are frustrated instead of inspired, please feel free to ask your server for assistance in making a selection.'
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It is a shame and a crime that I did not know about this blog until today. Jonathan, the author, has done his research — he even has maps, which are very helpful to the directionally challenged (such as myself). Not to mention a fantastic selection of trucks in both Ada and Canyon counties.

Now I want a taco.

http://tacotrucksidaho.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00-08%3A00&updated-max=2010-01-01T00%3A00%3A00-08%3A00&max-results=20

- Julie

Fabulous fun night out at The Tavern at Bown Crossing Wine Market.

Wine and sushi.
Usually the pairing that gives me fits.

But the owners did a great job and showcased how wines can both complement and elevate food.
On the plate and in the glass:
- Alois Lageder Pinot Bianco w/a Saki Make Roll w/salmon, avocado and cucumber
- Seven Hills Viognier w/shrimp roll featuring mango,roasted red pepper, fresh basil topped w/ebi, avocado, toasted coconut scallion and lemon aioli (my fav of the night - paired beautifully w/the Viognier
- Seven Hills Riesling w/ Special K Roll consisting of crab, cucumber topped w/seared tuna and spicy aioli
- Woop Woop Shiraz w/Unagi Maki featuring eel, cucumber and eel sauce. (Finally - a pairing w/red? Had no idea!)
- Adami Garbel Prosecco w/Strawberry Roll. Crazy good soy wrap w/tuna, strawberries, cream cheese and basel
Well worth the journey to SE Boise. Fun cozy wine bar w/cool atmosphere and event. (Though I appreciate their great selection of Washington/WallaWalla wines - where are the Idaho wines?!!) Sent via BlackBerry by AT&T

Brainchild of all the foodies in our office - Robin Rausch, Steph Worrell, Jenn Connor, Tracy Bresina, Julie Hahn, Jesse Murphy and Alena Shea - a great reason to break bread together.
From delicious homemade quiches (bacon and jalapeno) to salads straight from various backyard gardens, to fresh fruits from local orchards to local pastries and cheeses (of course!)
Looking forward to making the potluck a regular event at the office - to flex our cooking skills and broaden our knowledge of all the local producers
Mangia!!
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