Celebrating the Boise Valley culinary scene from pitchfork to plate!
www.behindthemenu.com
www.behindthemenu.com
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- Founded:
- January 2009
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Le Baron's Honker Cafe, NampaCreated about a month ago
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Events
4 past eventsSee All
- Coming Out from "Behind the Me...
Berryhill & Co.
Thursday, October 15 at 4:30pm - Save The Crow!
Ben's Crow Inn -- 6781 Warm Springs...
Friday, August 28 at 6:00pm - Blue Ribbon Bacon Festival
Brick 29 in Nampa
Saturday, August 1 at 11:00am - Behind The Menu - Introductory...
Boise State Culinary Arts Program B...
Sunday, March 1 at 9:00am
Behind The Menu There are some big changes going on in the produce section of the Boise Co-op. Hey, guys...nothing to apologize for. When locavores dream, this is what it looks like.
Source: www.boisecoop.com
Pardon Our Mess!
Behind The Menu
And that's why they call it the "City of Trees".
Today's UFO (Unidentified Food Object) is a restaurant interior (so maybe for the sake of "truth in advertising" we should refer to this as an Unidentified Food Origin...but let's not split hairs, shall we?).
Where is it?
Behind The Menu
Letters, we get letters...
Thinking back to our recent story about Life's Kitchen, I dipped into the ol' Behind the Menu e-mail bag and pulled out one from Dena Pengilly. Besides having a name that would qualify her to be a Celtic pub, Dena is also involved with the Technical Magnets Program for the Meridian School Dis...trict. This in from Dena:
"
There's a drum roll that's been going on since the 2008-09 school year in the form of fresh baked breads, homemade pastas, peach/mango cobblers and the sizzle of paninis.
High school students move from a classroom of menu ideas to a state-of-art kitchen where they actualize their creations and deliver them to customers who cozy up to yummy theme lunches designed and created by high school seniors who have a passion for cooking and all things culinary (and who have also passed the necessary pre-requisite courses). The culinary students drive or come by bus from each of our high schools throughout the district plus the BoiseSchool District. It's an easy fit--excited students taking culinary classes and earning high school credits combined with willing supporters (customers) of the new Culinary Arts Center in Joint School District #2 (Meridian).
The Culinary Arts Magnet program is guided by Chef Vern Hickman and features a student-run restaurant, Café Renaissance. The magnet program is on track for becoming an America Culinary Federation Nationally Certified Culinary School by 2011.
I'd like to invite you to come join us for lunch and a tour to see our young apprentice chefs and future restaurateurs get a jump start in the business. It is open for lunch most Thursdays and Fridays (when school is open) serving from 11:30-12:00. It is located at 1303 E. Central Dr., Meridian 83642.
I have attached a menu of this week's offerings as a sample/preview. Let me know when/if you want to come visit and what day is best and I'll provide a few more details about parking and such."
Well, of course, dear Behind the Menu followers, we'll be taking Dena up on her kind invitation...and we'll be bringing you along for the ride. Like I say, it's a tough gig, but someone's got to do it!Read More
Thinking back to our recent story about Life's Kitchen, I dipped into the ol' Behind the Menu e-mail bag and pulled out one from Dena Pengilly. Besides having a name that would qualify her to be a Celtic pub, Dena is also involved with the Technical Magnets Program for the Meridian School Dis...trict. This in from Dena:
"
There's a drum roll that's been going on since the 2008-09 school year in the form of fresh baked breads, homemade pastas, peach/mango cobblers and the sizzle of paninis.
High school students move from a classroom of menu ideas to a state-of-art kitchen where they actualize their creations and deliver them to customers who cozy up to yummy theme lunches designed and created by high school seniors who have a passion for cooking and all things culinary (and who have also passed the necessary pre-requisite courses). The culinary students drive or come by bus from each of our high schools throughout the district plus the BoiseSchool District. It's an easy fit--excited students taking culinary classes and earning high school credits combined with willing supporters (customers) of the new Culinary Arts Center in Joint School District #2 (Meridian).
The Culinary Arts Magnet program is guided by Chef Vern Hickman and features a student-run restaurant, Café Renaissance. The magnet program is on track for becoming an America Culinary Federation Nationally Certified Culinary School by 2011.
I'd like to invite you to come join us for lunch and a tour to see our young apprentice chefs and future restaurateurs get a jump start in the business. It is open for lunch most Thursdays and Fridays (when school is open) serving from 11:30-12:00. It is located at 1303 E. Central Dr., Meridian 83642.
I have attached a menu of this week's offerings as a sample/preview. Let me know when/if you want to come visit and what day is best and I'll provide a few more details about parking and such."
Well, of course, dear Behind the Menu followers, we'll be taking Dena up on her kind invitation...and we'll be bringing you along for the ride. Like I say, it's a tough gig, but someone's got to do it!Read More
Somewhere between rumors in the Twittersphere and a Behind the Menu feature story you'll find those little nuggets of culinary interest that we like to call "Behind the Menu Confidential"...
Behind The Menu For me, La Cantina Sociale is not just a market for Italian food items, but a repository for down home cuisine, Sicilian style. In this Behind the Menu Drive By Moment, Giuseppe Veneziano shares with us the preparation of the most important component of a traditional minestrone: the stock.
Behind The Menu
One good link deserves another.
Last Thursday we sent out a little culinary SOS on behalf of our friend, Chris Oates of TreasuredValley.com As you'll recall, Chris was searching for a place in the Treasure Valley where he could find kimchi.
This led to a lively discussion that, as always, made me bust my buttons over ...the good hearts and culinary acumen of our Behind the Menu followers. Chris has extended this discussion to his TreasuredValley.com audience as well, and in so doing has shared a bit more of his personal relationship with this Korean pickled cabbage dish. Proof once again that there is no end to the stories "behind the menu".
By the way, Chris, thanks for your service to our country on this Veteran's Day weekend.Read More
Last Thursday we sent out a little culinary SOS on behalf of our friend, Chris Oates of TreasuredValley.com As you'll recall, Chris was searching for a place in the Treasure Valley where he could find kimchi.
This led to a lively discussion that, as always, made me bust my buttons over ...the good hearts and culinary acumen of our Behind the Menu followers. Chris has extended this discussion to his TreasuredValley.com audience as well, and in so doing has shared a bit more of his personal relationship with this Korean pickled cabbage dish. Proof once again that there is no end to the stories "behind the menu".
By the way, Chris, thanks for your service to our country on this Veteran's Day weekend.Read More
Source: treasuredvalley.com
This morning Michael Boss of Behind the Menu was kind enough to ask his culinary-minded followers if they knew where the best places are in Boise to grab some kimchi. While I got some great answers, I figured I’d extend the question to TREASURED VALLEY readers.
Behind The Menu Yesterday was a beautiful day to be at the Public Market in downtown Boise...and it marked the beginning of the market's holiday season. In this Drive By Moment, I talk with Chris Florence of Sweet Valley Organics about the pleasures of shopping for produce in late Fall. Lovers of edible fungi, this one's for you!
Behind The Menu Sure it's the weekend, but we can still do a UFO (Unidentified Food Object). What is it, and where is it found? Look for the answer in Monday's Behind the Menu Confidential.
Behind The Menu Today we officially passed 700 followers on our Facebook page. I just want to say "thanks" to those of you who have made us a part of your lives...and a place to hang out and talk about our local culinary scene. We love you guys! Not to get all '60s on you, or anything, but this your trip as much as it is ours.
Behind The Menu If you can't take the heat, step into Llife's Kitchen: our latest Local Food, Local Voices podcast episode.
Source: www.behindthemenu.com
In this Local Food, Local Voices episode we'll visit with Life's Kitchen executive director, Kurt Alderman, and student Andrew Settler to learn about the history and mission of Life's Kitchen -- and about what it's serving up on Wednesdays through Fridays. ...
Behind The Menu
As if Trinidadian Curry Goat wasn't bad enough on our last website feature, we go straight for the culinary jugular with Kalua Pig. Hang loose, brah!
This one's for you, Uncle Al!
Source: www.behindthemenu.com
Close your eyes and listen to the gentle sounds of the surf in the background as Michael Mohica whispers in your ear, “our kalua pig is just as you would find it in someone’s backyard, cooked for 12 to18 hours, seasoned only with salt and pepper. ...
Behind The Menu
We were feeling OK with the approach of winter...and then we read this little blog entry from our friends at the Brick Oven Bistro. Sigh.
On the bright side, it was 51 degrees when we work up this morning, and the thought of hot soups and stews simmering in the Brick Oven kitchen will soothe our souls until we're back ...out on the patio on Center on the Grove, listening to the sounds of children splashing in the fountain and sipping a cold Stella Artois whilst noshing on a Bistro Club.
There is an even handed order to the universe, no?Read More
On the bright side, it was 51 degrees when we work up this morning, and the thought of hot soups and stews simmering in the Brick Oven kitchen will soothe our souls until we're back ...out on the patio on Center on the Grove, listening to the sounds of children splashing in the fountain and sipping a cold Stella Artois whilst noshing on a Bistro Club.
There is an even handed order to the universe, no?Read More
Source: www.brickovenbistro.com
Whatever season you consider to be "yours", even the most ardent lover of Summer reaches a point when the cool breezes and falling leaves of Autumn look mighty appealing. But then, the next think ...
Behind The Menu
Today's UFO (Unidentified Food Object) clearly has a name: Hippie Crunch. You have to identify where it's from. The answer can be found this weekend in a new website feature, "Behind the Menu Confidential" (did you hear the echo effect on "Confidential" -- cool, eh?)
In the meantime, let's see how you do without any c...lues. Go ahead, Chris Oates, hit us with your best shot!
Uh, dude, is that oregano sprinkled on top or your Hippie Crunch?Read More
In the meantime, let's see how you do without any c...lues. Go ahead, Chris Oates, hit us with your best shot!
Uh, dude, is that oregano sprinkled on top or your Hippie Crunch?Read More
Behind The Menu
Sure, the cynic in you may respond, "hell, throw in some Yanni and we've got us a New Age Disco Apocalypse". But then again, what's so funny about peace love and understanding...not to mention yoga, wine, and chocolate?
Thanks, Boise Co-op, for keeping things interesting!
Livin’ the Moment with Yoga, Wine and Chocolate! | Boise Co-op - Boise’s Green Grocery Store Since 1
Source: www.boisecoop.com
Livin’ the Moment with Yoga, Wine and Chocolate!
