Belmont3

Mamster, love too. I feel that Boise is becoming a nice little food town. We have some very good restaurants, specialty stores and great brew pubs as well as a very well traveled/food educated population due to our tech sector. I will try to figure out how to put something informative and not too biased( since I work at one of the top restaurants here) before I am off to school this Spring. It might be worth a trip here for you, I think you might be surprised.

I do not know if you guys consider Boise "Northwest" but we have several great places here to shop. First is the Boise Co-op, their cheese and wine sections are some of the best I have seen anywhere in the Northwest, they carry numerous specialty gourmet items as well. The other is a relativly new place called the City Market in Eagle. Another great specialty wine and food store

Karylou, use the Raspberry Balsamic Vinegar as a drizzle over some bread with a Hazelnut encrusted Brie.

What?! Does nobody make their own anymore. I enjoy making my own and having ready to go when ever I need it

Maybe it is a Western U.S. thing but most stores out here carry slab bacon

When I do it in the oven, I usually use the thick sliced variety, it comes out quite nice, the thin sliced does tend to brown and burn quickly

I do mine on a sheet pan in a convection oven at 350 until it is nice and brown.

Thanks for a ll the great tips, It looks like I will need to extend my time there or plan for a return trip.

Mamster, thanks for the link. I take it your out of the Seattle area. If so i was in you neck of the woods a couple months ago and ate a fantastic place, Canlis. What food and a great wine list. Any hopes of finding a spot like that in Portland?

I will be in Portland in February for a class with Andre Soltner. Anyone have good suggestions for Dinner on a Saturday and Sunday night? I have done Papa Haydens (sp?) and Scarlet Begonias. Both of which very good.

Shtick or not, I would bet most of us would swap spots with Tony in a heartbeat. What a life travel and eat.........and get PAID!!!! Keep up the great work Tony!!!

I did a lemon sabayon with a pine nut crust and honey mascarpone whipped cream on the side. It was fantastic.

" if it ain't broke, why fix it" Long live Guinness Original

It is 6.8 %. Yea it doesn't take many to get you there

I am of the skillet/brioler method, this is a far cry from the microwave

Another good one, but hard to find is: Winter Soltice Seasonal Ale, this is brewed by Anderson Valley Brewing Company out of Boonville CA. Also in the Fridge is Sierra Nevada's Celebration Ale

Actually if the truth must be told, we cut out the rounds and stacked them together , one on top of each other , with some butter between, then wrap for storage. We then would reheat in the microwave for about 1-1.5 minutes after the tenderloin was grilled and ready to plate.

Jinmyo, Yes it is then we , then we cooled it in a sheet pan and used a cookie cutter to cut out same-sized rounds of the cornbread and polenta.

Dinner: Tequilla-Lime mainated tenderloin, set atop wild rice polenta and roasted jalapeno rounds, garnished with a ancho chile sauce and guacamole quenelles, topped with fried tortilla shreds

Chef Ripert, Thank you for taking the time out of your schedule to answer a few questions for us. Being as you started your culinary career in Europe and then have moved to the United States, you have seen Chefs from both sides of the ocean. Can you discern a difference between the Ameican trained Chef and the European trained Chef, and if so, what would the differences be?

Liza, Thanks, I will follow that up with a purple sticky rice cake, topped with salmon gravlax in a wasabi creme fraiche, sitting on a bed of julienned cucumber, that has marinaited in rice wine vinegar

Foie Gras and black truffle in a ravioli, cooked in veg stock, plated with a Port/Truffle/Veal Reduction Sauce, finished with a Pinot soaked Morel mushroom and a parsley infused truffle oil

I have used the 6th Edition of the Professional Chef, it is put out by the guru's at the CIA and is a pretty comprehensive book on just about every aspect of cooking