Savor Idaho

The “Odessey” of Periple Wines

Melissa — Wed, 02 Jun 2010 21:34:32 +0000

Angie Riff describes herself as the “chief cook and bottle washer” of Periple (PAIR-e-plah) Wines, whose French name translates as “odessey”.

While Angie’s journey may not be as labyrinthine as her winery’s label suggests, it certainly has been an interesting one. Born in Boise, Angie learned the craft of wine making in Caliifornia, primarily in the Golden State’s Russian River AVA. When she and her family decided to return to Idaho, she set up a winery in Garden City and brought her Russian River pinot and chardonnay grapes with her.

Meet Janie Burns, Local Food Champion

Melissa — Wed, 02 Jun 2010 21:29:48 +0000

At Behind the Menu, we pride ourselves on keeping it “light enough to travel” when it comes to our podcast and vidcast episodes. But while we certainly want to entertain, we also want to inform.
In keeping with the latter objective, we bring you this podcast interview with Janie Burns — a local food personality who many people know from the Capital City Public Market as the owner of Meadowlark Farms. But Janie also wears another hat as a member of the Treasure Valley Food Coalition (TVFC) — a “network of community members working together to create a sustainable local food system.”

Au Pair: Yin & Yang and a “Tranny-nillo”

Melissa — Wed, 02 Jun 2010 21:26:17 +0000

In this latest Au Pair episode with John Berryhill, John manages to work sex into the conversation in record time as we explore the yin and yang of pairing a Sawtooth Vineyards’s tempranillo with a new herbed chicken dish on the Berryhill & Co. menu.

Porterhouse Will Make You a Kitchen God

Melissa — Sat, 22 May 2010 04:52:30 +0000

There comes a time in every relationship when a man must face the hard truth that raw virility, lavish gifts, and romantic getaways may no longer fuel the fires of passion he once kindled in the object of his affection.

I speak from experience when it comes to this epiphany. But I also know what it means to be a Kitchen God. Imagine the look of rapture on my wife’s face not long ago when she came home to find, arrayed upon a carefully set table, the following repast: pan seared sea scallops with a drizzle of lemon, garlic and butter (served on a bed of seaweed salad), a perfectly grilled filet mignon slathered in a blueberry chutney, and steamed, fresh asparagus. Complimenting this vision was a luscious Syrah from Cinder Wines, capped with a chocolate confection that defies even my legendary powers of description. Go ahead, mere mortals, just try making a similar impression with a dozen long stem red roses.

Ron Bitner Has a “Bee” in His Bonnet

Melissa — Wed, 19 May 2010 22:43:30 +0000

When it comes to wine, you might say that the hills of Sunnyslope, overlooking the Snake River, put a “bee” in Ron Bitner’s bonnet. If that reference seems odd, listen on, friend, and you’ll soon understand.

Culinary Walkabout

Melissa — Mon, 10 May 2010 18:14:30 +0000

April 29, 2010 saw the annual celebration of local chefs and restaurants united in a common cause: supporting Elk’s Meals on Wheels. I’m talking about the Culinary Walkabout at Boise Centre.

Woodriver Cellars

Melissa — Fri, 30 Apr 2010 21:40:48 +0000

When Dave Buich purchased Eagle Knoll Winery and Woodriver Vineyards, he combined them to create Woodriver Cellars. Today, under the direction of winemaker Neil Glancy, the winery is the largest producer of Malbec grapes in Idaho, and is turning out a number of Malbec-influenced blends, including a very popular Meritage and port, both of which will be poured at this year’s Savor Idaho.

Vino Around the World

Melissa — Fri, 30 Apr 2010 21:31:47 +0000

The Brick Oven Bistro has been serving wine for as long as it has served food, and owners Stephanie Telesco and Jeff Nee are pretty picky about what they stock. At the same time, however, they don’t brook any snobbery toward appreciating good wines, and for many years now they’ve been hosting wine classes at their restaurant to share their love of vino with their customers.

Vive Sous Vide!

Melissa — Wed, 14 Apr 2010 23:38:40 +0000

In this episode of Au Pair, our podcast series in which John Berryhill waxes culinarily about wine and food pairings, we bring you the unlikely combination of Japanese pillows and a cooking technique that involves vacuum sealing, 160 degree water, and twenty-three hours. And we do it all naked.
Intrigued? Shake ‘n bake, followers.

To view the video, please visit theBehind the Menu website.

A “Hidden Gem” of a Steakhouse

Melissa — Tue, 13 Apr 2010 01:07:44 +0000

If a signature steakhouse in a Holiday Inn sounds like a culinary anamoly, then let us introduce you to Castle Ranch Steakhouse — a concept hatched in the City of Trees by a restrauteur with credentials stretching back to resorts in California, the McCormick & Schmick Seafood restaurants, and the Hilton Corporation. Meet Ron Unruh.