Poor Foodies

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The First Annual Idaho Jewish Cultural Festival » featuring DELI DAYS food fest « is June 19-23 at Congregation Ahavath Beth Israel on Latah near Alpine.

Deli Days is one of my favorite Boise food festivals: Pastrami on Rye, Lox and Cream Cheese Bagels, NY Cheesecake, Potato Knish and Kugel. Yum Yum Yum!!! 

Last year their grand raffle prize was a trip to Katz’ Deli in NY!

More info at http://www.ahavathbethisrael.org/community/idaho-jewish-cultural-fesitval/ - and see the menu/order form HERE.

Boise Greek Food Festival →

Friday, May 31 and Saturday, June 1, 11am-9pm

The 32^nd Annual Greek Food Festival is held the first weekend of June in Boise at Sts. Constantine & Helen Greek Orthodox Church. I have attended this event many times, and it is a foodie’s heaven! Besides all of the delicious Mediterranean dishes there is traditional dancing and dance lessons, music, storytelling, and tours of the church. All proceeds benefit the church.

The menu includes some of these mouthwatering dishes: souvlaki, lamb kebabs, pastitisio (Greek pasta lasagne), gyros, Greek Garden Salad, Spanikopita (a personal favorite) and a list of amazing desserts that you can eat there or stock up on take home!  For a full menu, complete with pictures, visit the festival’s website.

The event is held at the Sts. Constantine & Helen Greek Orthodox Church, off of 27th and Bannock, in Boise.  Parking is limited, so plan on carpooling, walking or bicycling to the event.  The cost is only $1, with children under 12 free of cost.

OPA!

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Yogurt Pistachio Muffin Recipe

These muffins are the perfect balance between salty and sweet // good-for-you yet dangerous. I wanted to bake something with pistachios (my husband snacks on the big bags from Costco), and I didn’t want it too sweet or imitation tasting - like pistachio ice cream can taste. I found a few muffins recipes and tweaked them (no oil, no buttermilk, no pudding, etc.), below is my mashed-up recipe. Yields one-dozen cupcake-size muffins.

For muffins:

• 2 cups whole-wheat flour
• 1/2 cup light brown sugar (packed)
• 1/2 cup old-fashioned oats
• 1/2 cup natural pistachio nuts, chopped (I shucked these by hand, but you can buy them already shelled.) 
• 1 Tbsp baking powder
• 1/2 tsp salt
• 3/4 cup low-fat (2 percent) milk
• 1 cup yogurt (I used Greek Gods yogurt in honey. It is hands down the best tasting Greek yogurt, and great for baking. I prefer the version that has fat, especially because I omitted oil from this recipe.)
• 1 egg

Topping:

• 1/4 cup chopped pistachios
• 2 Tbsp turbinado sugar (Sugar in the Raw) or brown sugar

Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring until well blended. Add milk, yogurt and egg all at once. Stir lightly just to mix. Don’t overmix or texture will suffer. 

Spoon into 12 greased or paper-lined muffin cups. Mix topping in small bowl and spoon over batter. Bake at 400 F° for 18 to 22 minutes or until golden brown. Cool 5 minutes; then remove from pan and cool on wire rack. These are yummy warm or at room temp!

Treefort Music Fest needs our help Boise!

Here is a request from the fabulous Stephanie Coyle:

Here’s the deal. I have 250+ road weary bands to feed here in 32 days, when the wonder of Treefort Music Fest hits down. I’ve had a lot of very kind and generous friends and community members step up and contribute to our artist hospitality lounge (and swag bags), but there is plennnty room and need for more. Anything at all would be so helpful..chips, pretzels, bagels, cookies, pastries…anything. Email me (stephanie(at)treefortmusicfest.com) if you’re willing and able to help out. Thank you! XO

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Beer, It’s Lovely

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WHEN BEEF MEATS BOURBON

Pengilly’s Saloon and Saint Lawrence Gridiron (gastro foodtruck) join forces to bring you a BEEF + BOURBON dinner on Dec. 20.

The bourbons are TBA, but here is the menu:

• Bones & Toast: Lemon Jelly, Parsley Paste
• Beefed Up Barley Shot: Beef Chicharron, Jerky Twist
• Beer Brazen Short Ribs: Southern Grits, Collard Chips
• Beef For Dessert: Bourbon German Chocolate Beef Cake, Calves Liver Ice Cream

Four beef courses + four bourbon pairings = $50 per person.

By reservation only - Contact Brian at brian@slgridiron.com, or (208) 830-7030

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Dig Into Dine Out Boise

Nov. 2-11 is Downtown Boise Association’s “Boise Restaurant Week,” featuring special deals and exclusive dining from: Berryhill & Co., Le Cafe de Paris, Red Feather, Bardenay, Brickyard Steakhouse, Flatbread Community Oven, Lock, Stock & Barrel, Mai Thai, Proto’s, Solid Grill, Taj Majal, The Matador, The Melting Pot, and Piper Pub.

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Saint Lawrence Gridiron = Meat on Wheels

If you live in Boise, chances are you’re a fan of Bar Gernika on the Basque block. If not, you should be.

This homage to our all-time favorite pub was created by local filmmaker Travis Swartz and unrenowned celebrity EJ Pettinger. Love it.

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Executive Chef GREG LAMM at Red Feather/Bittercreek in Boise Idaho is like a mad-scientist - our mouths are his test subjects, and I can guarantee that his dishes are NOT the petri kind.

To celebrate his kitchen laboratory, Red Feather has been hosting monthly cocktail dinners - available for supporters of Lamm’s cui-science, or just those curious and hungry for something new.

Here are the deets for October’s dinner, see the photo for the menu:

KITCHEN LAB • COCKTAIL DINNER 

Monday, October 8th, $45 per person

Swanson Vs. Food

I’ve curated this playlist of songs to listen to while canning PLUM JAM. Enjoy!

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juliagreenillustration:

An illustration for a poster I made for a job interview with Whole Foods. 

p.s. I got the job! 

Congrats Julia!

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WE CAN’T BE MORE EXCITED TO CELEBRATE ONE YEAR OF FOOD TRUCK RALLY GOODNESS IN BOISE! 

#FOODTRUCKRALLY

Enter Your Best Recipe to Be ANGELL’S Bar & Grill’s Next Guest Chef

Angell’s Bar & Grill in Downtown Boise is inviting the public to submit their best recipes for a chance to be their September Guest Chef.

What does this entail, you ask?

Besides bragging rights about your recipe being a featured dish on September’s menu, proceeds from your fare will benefit Life’s Kitchen, a non-profit organization and eatery which helps at-risk-youth learn skills to get them on the path to their future; PLUS Snake River Winery will pair a wine that compliments your recipe - proceeds from this wine selection also benefit this great org!

Submit your recipe to guestchef@angellsboise.com or mail to 999 West Main Street, Boise, ID, 83702; be sure include your a title for your recipe, and your contact info. Angell’s chefs and management will judge all recipes.