# Tuesday, September 08, 2009

What's so funny 'bout peace, love, and recipe sharing?


We're not sure just when it all happened, but at some point over the last few years, food shows became the new reality TV craze.  We've got mixed emotions about this.  On one hand, as restaurant owners as well as lovers of good food we happen to find food to be a great source of entertainment...but what has us bothered on the other hand is the "celebrity chef smack-down" mentality of the entertainment we constantly see.  I mean, since when did cooking become a competitive sport?  Isn't the kitchen a place where people come together to share and nurture one another? 

Oddly enough, the inspiration behind this blog post was our Brick Oven Bistro Brownie.  The recipe for our brownies was "paid forward" by a friend and legendary foodie, Pat Miller of Denver.  Known locally as the Gabby Gourmet, Pat has been a long time and much loved fixture on the Colorado food scene.  Back when we were involved in a Denver-based restaurant, Pat befriended us.  Thanks to her we met a lot of great culinary personalities, since Pat liked to "hold forth" with visiting chefs in the area following her weekly radio programs.  Because Pat liked us, she gave us the recipe for her famous brownies.  As far as she was concerned, sharing her brownie recipe was just putting more love out into the world.  To paraphrase Sting, "if you love a recipe, set it free." 


We had a similar experience years ago when we visited a famous New Orleans restaurant, Dooky Chase's.  Dooky's daughter and current owner, Leah, sat down and visited with us during our meal.  When she learned that we had a restaurant in Boise, she asked if we served gumbo.  Finding out that we didn't, she gave us Dooky's recipe, which we continue to prepare to this day.  After all, it wasn't about aiding and abetting the competition, it was about the conviction that life is simply too short not to have a place to go for the gumbo that kept Louis Armstrong coming back for more.  Somebody say "amen"!

So, here's a food-based reality show concept: how about bringing a group of chefs together in the kitchen of a homeless shelter, give them some fresh produce from a local farm, and have them share recipe ideas to create a wonderful meal that they sit down to with the shelter residents?  Try pitching that one to Hollywood and see where it gets you. 






Tuesday, September 08, 2009 3:45:03 PM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Friday, August 28, 2009

Good Gravy!
When Nate Rozema of Burlington, Washington comes to visit his in-laws in Boise, he tries to time his arrival for lunch -- which means a straight shot down Vista Avenue from the airport to downtown...and the Brick Oven Bistro.  His lunch of choice: Yankee Pot Roast.  For Nate, it's all about the gravy.  For his wife, Erin, it's all about concealing her identity as her hubby makes his way back to the kitchen for an extra bowl...or three...of the brown nectar.

"It would be embarrassing if it weren't for the fact that he's so cute about asking for more," Erin blushes.  "He actually wanted to buy a container to freeze and take back home with us.  It makes me feel a bit inadequate as a cook."

What is it that could excite such passion over what for many restaurants is not much more than an afterthought?  If you have to ask that question, you've most likely never experienced our famous burgundy mushroom gravy.  If you want to know the secret behind it, let's just say that at no point in the process is a can opener involved.

Like everything else at the Brick Oven Bistro, our gravy is slow cooked from scratch.  At the risk of over stimulating your taste buds, here's how we do it. 

We begin by making a reduction with burgundy wine (surprise) and mushrooms (surprise again!).  We then add to this a demi-glace, which for the culinarily challenged among you is a thick, rich beef sauce.  As if this weren't enough, we apply a traditional French finish (no vulgar snickering, please) of brandy and butter.  We know this sounds decadent, but if you're really that calorie conscious you should probably just stick with a salad. 

So...why go through all this effort if we could just open a can?  The simple answer is that Nate Rozema would never forgive us if we did.  Besides, there is significant symbolism in the way we make our gravy.  After all, lavishing this much attention to what goes on our food speaks volumes about what goes into it. 







Friday, August 28, 2009 9:00:32 AM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Wednesday, August 26, 2009

Noshin' With The Bard


There are few things more quintessentially Boisean than attending a performance of the Idaho Shakespeare Festival.  It's not just that the company puts on a tremendous show, but beyond the backdrop of the drama itself is the equally dramatic setting of Southeast Boise.  I mean, how many people can simultaneously lose themselves in the fantasy of Twelfth Night and the larger spectacle of crimson foothills, soaring raptors, or the plaintiff cries of migrating geese?  Come to think of it, however, we're not sure that Old Bill would have relished that sort of competition.  Regardless, the performers of Idaho Shakespeare Festival are seldom upstaged by Nature.  After all, as The Bard said, "the play is the thing".

We might, however, beg to differ on one small point.  Dining at an Idaho Shakespeare performance may not be THE thing...but it's definitely an important part of the experience.  A feast for the eyes and the imagination is only enhanced by what you pack in your wicker hamper.  And at The Brick Oven Bistro, we can put some star power in that picnic basket.

If you really want to impress your friends and family with a culinary sensibility to match your cultural proclivities, just give us a call and order a picnic meal to go.  We'll give you the lowdown on our specials, or you can just order a tried and true favorite from our Bistro Club to our Citrus Chicken.  Oh...and don't forget, nothing wards off the "slings and arrows of outrageous fortune" like our bread pudding for dessert ;-) 

Finally...and we tread delicately on this point...there is a certain self-indulgent satisfaction in the envious stares you'll attract from your neighbors when, as they prepare to plunge into that tub of Colonel Bucket's Chicken Blasphemies, they glance over at the San Francisco Beef Salad Sandwich your lift toward your eager lips.  We're not advocating culinary one upmanship, but hey, someone has to set a good example, right?
 




Wednesday, August 26, 2009 10:39:38 AM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Thursday, August 20, 2009

It's the Little Things
 

    It probably seems cliche, but there really isn't any such thing as "insignificant details" in our business.  Ultimately, everything impinges on your brand.  That includes the little extras that you offer in your serving line that come from other providers.  I mean, why would you go to the trouble of working on a killer menu item, only to offer your guests an after dinner mint that tastes like it should have a wick in it.  You're known by the company you keep, after all.

     Which brings us in our typically circuitous fashion to the chocolate we offer (for those who believe that no meal can possibly be complete without a cocoa-based comestible).  We proudly serve Paris Flyer Chocolate.  Some of you may have noticed these chocolate bars displayed in a basket on our serving line.  Now, let me tell you why you owe it to yourself to pick one (or a dozen) up on your way to the register.

      Paris Flyer chocolate bars are the creation of John Paris, an avid hot-air balloonist, chocolate lover, and personal friend, who in 1987 founded his company, Paris Chocolates, Inc. in the noble quest to perfect his favorite childhood confection, Turtles: that famous concoction of caramel, pecans, and milk chocolate.  The company based its name on John’s vision of tying “the most exciting human endeavor” (ballooning) with “the most popular and fun human food product” (yes…that would be chocolate). 

 

     And how successful has John Paris been?  Take a look at the Spring 2008 issue of Quarterly Review of Wines  I’ll leave you with QRW’s description, which could only have been written by a wine magazine: Delicious.  Nutty, peppery, spicey.  Deep and engaging cacao flavors, rich texture, with long and pleasing finish of coffee/mocha notes.  Considerable depth.  May the same be said of us all! (QRW), which awarded Paris Flyer’s Very Dark Chocolate with a Best of Show in its chocolate review.

 

    



Thursday, August 20, 2009 9:48:09 AM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Tuesday, August 18, 2009

It's Not That We Don't Like Burgers...


     Never mind the t-shirt hanging behind the register with the image of a burger with a slash through it.  That's just us being cheeky.  You know how we roll at the Brick Oven Bistro.

     Truth is, we like a good burger now and then.  What red blooded American carnivore doesn't?  So when people ask us the question, "if you guys are all about 'comfort food', why don't you serve hamburgers?", we just smile indulgently, point them to the first two words in our tag line ("New Adventures" -- but you knew that)...then we call security and have them ejected (just kidding). 

     The point is that while a great hamburger fits the "comfort food" bill, you could hardly call it a "new adventure".  So why should we put something on our menu that you can get just about anywhere when there are some many more interesting things we can offer you?

     Let's take today's special for example: our Beef Peppers & Onions Sandwich.  Here's how we do it.  We start with thin, hand-carved slices of roast beef (see last week's blog, "Cuts Like a Knife"), pile it on fresh-baked Italian or Sunflower Wheat bread slathered with horseradish mayo, add fresh lettuce, tomato, and cucumber, then top the glorious mess with sauteed onions and red peppers.  As you can see from the photo below, we're still trying to figure out how to get the top half of the sandwich to actually close, but we're hoping you'll forgive this slight imperfection.  If you want to kick it old school (aka, picnic style), we add some coleslaw and Rum Pot Beans on the side. 

     Now, look us in the eyes and tell us honestly that you'd rather have a cheeseburger.  We didn't think so.
  


Tuesday, August 18, 2009 4:40:12 PM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Thursday, August 13, 2009

Would You Like a Little More "Green" With That?


    Next time you’re savoring a slow cooked meal at the Brick Oven, you might relish the knowledge that all the energy that went into its preparation, and the comfort of our indoor environment, was generated by a renewable energy source.  

    Not long ago, the Brick Oven made the decision to go green by purchasing renewable energy credits from Idaho’s first commercial wind power generator: Lewandowski Farms.  Those of you who have traveled east on Highway 84 have probably seen their turbine towers just outside of Boise on the way to Mountain Home.  

    Aside from the desire to reduce our “carbon footprint,” our decision to purchase the energy credits was motivated by our desire to support a local energy producer, and in so doing to support the future research and development of a renewable energy source with major implications for our state.  After all, Idaho is the 13th windiest state in the nation, even though it currently only a few wind farms in operation, last we checked.

    Lewandowski Farms is the legacy of farmer and entrepreneur Bob Lewandowski, who built, operated and maintained the wind farm by himself until his death in July 2005.  The family then sold the farm in April 2006 to a group of local wind energy researchers that included three Boise State University graduate students.  The relationship with BSU was further extended last month when Boise State University Housing announced that it would buy the credits for Lewandowski Farm’s remaining wind generation capacity to meet the energy needs of Morrison Hall, a student residence.

    Here at the Brick Oven, we are very proud to become the only business in Boise to meet its energy needs exclusively through wind power.  If you are wondering why a restaurant icon in downtown Boise would want to go green, the answer is simple: we think our food should be slow cooked…not our planet.




Thursday, August 13, 2009 12:14:29 PM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Tuesday, August 11, 2009

Cuts Like a Knife




     With apologies to rocker Bryan Adams, the truth is that pre-cut meats just don’t taste as good as hand carved – which is why you see our servers carefully slicing the beef, turkey, ham, etc. that graces your plates when you dine with us.

    The same, we have discovered, is true for vegetables; which is why we recently abandoned the practice of buying our produce pre-cut.  Instead, we’ve purchased our very own vegetable-slicing machine so that our fresh produce (we have a ban on can openers) can be cut before it is prepared.  Granted, this takes more time; but if we notice the difference, we know you will too.        



Tuesday, August 11, 2009 1:18:26 PM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Tuesday, August 04, 2009

Oh, Babe, It Ain't No Lie!
Here's a pop quiz for you: What's the new Brick Oven Bistro tag line?  Altogether now..."New Adventures in Comfort Food".  Good for you!

Sure, you're probably thinking, that's a nifty marketing slogan...but really.  Really?

Really.  If you have any doubts about how we "pay off" the marketing hype, take a look at our upcoming specials for this week (August 3 - 9):

  • Chicken Mulligatawny Pot Pie -- the culinary intersection of India and Indiana.
  • Jamaica Chicken Dinner -- Jai Rastafari!
  • Pork Chili Verde & Salad -- It's how we spell "comfort food" in Michoacan.
  • Hummus Sandwich & Mardi Gras Salad -- Our Mardi Gras salad is our Calico Bean salad with a scoop of rice.  We like to think of it as "a party in a bowl". 
  • Kobe Meat & Cheese Loaf -- You've already met this dish in a previous blog, but what better way to celebrate First Thursday?
  • Cashew Chicken Salad Sandwich -- This may be as close as we get this week to "usual" -- but if you like chicken salad, ours is something to "crow" about (sorry...couldn't resist the pun).
  • Gazpacho with Shrimp -- A cold soup, but a "hot" item on a warm summer day
  • Chilled Tomato Tarragon Soup -- Some like it cold...and tasty.
  • Kobe Corned Beef with Horseradish Sauce, potatoes, and greens -- This deserves a blog on its own, but if you like a great corned beef on any of the other 364 days of the year besides St. Patricks, we've got you covered.
  • Tuscan Meatball Sandwich with salad -- And you were wondering about where to take the fam for Sundy supper?  Fuhgetaboutit.
So, if you still have any doubts about the "new adventures" thing, we rest our case.  Afterall, some folks still believe the world is flat.  But despite the exotic line up, there is one thing all the above specials have in common with the true spirit of comfort food classics: slow cooked, made from scratch...right down to the breads and the gravies.  No matter whether your mama came from Boise or Bombay (sorry...Mumbai), those are attributes we can all agree make up a great home cooked meal. 



Tuesday, August 04, 2009 2:25:46 PM (Mountain Daylight Time, UTC-06:00)  #  Comments [2] 
# Monday, August 03, 2009

Getting Close to Your Meal -- and the Benefits of Standing in Line


The term “comfort food” conjures up similar emotions in most of us: a feeling of well being that we associate not simply with what we eat, but the context in which it is eaten.  

We remember the sense that all was right with the world when we walked into our family kitchen on a chilly winter day to the welcoming fragrance of Mom’s special meat loaf, Granny’s Old World spaghetti Bolognese, Aunt Helen’s fried chicken…or maybe the lamb biryani that was a favorite of Uncle Ramachandra.

The point is, “comfort food” is much more than a few hackneyed mac and cheese stereotypes.  It’s food that was usually slow cooked, ladled into bowls or plates by someone we loved, and served up in a place that insulated us from a crazy and impersonal world outside the familiar walls we called home.

If we were to try and capture the culinary mission of the Brick Oven Bistro in just a few words, I think we’d describe it as “the constant effort to fill the comfort food void in the hearts and tummies of our customers.”  For some, this might be our meat loaf, our Yankee pot roast, or one of our soups or stews.  For others, however, it might be something that they’ve never even tasted before…like our new garlic roasted Kurobuta pork loin with raspberry chipotle candied glaze.  

There’s another aspect of comfort food that I don’t think receives its due: the anticipation that comes from watching a meal being prepared.  Over the years, we’ve found this to be an unexpected benefit to having our customers line up for their food.  What started as a matter of convenience has become a unique experience that is a Brick Oven trademark.  

Next time you join us for a meal, watch the interactions that take place in the serving line.  People talk to our staff and to each other about the food that is being prepared right in front of them.  Maybe they ask questions about how it was cooked, or what’s in it.  Or perhaps they compare their experiences with different menu items, share their personal favorites and the reasons they find it so hard to order something other than their comfort food of choice.

The net effect of all this, we hope, is that our guests come away with a feeling that one of them recently described as being “like a hug from the inside out.”  Now that I think of it, maybe that’s the very best description of comfort food…and of the Brick Oven Bistro’s culinary mission.  Next time you need a hug, you know where to find us.   




Monday, August 03, 2009 8:02:41 AM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 
# Wednesday, July 29, 2009

Don't Tell Mama About Our Meatloaf


It's nearly axiomatic that if you ask a someone who they think serves up the best meatloaf, their likely response will be "my mom".  Loving your mom's meatloaf is, when you think about it, one of the highest acts of filial devotion.  It's right up there with sending a dozen long stem red roses every Mother's Day to the woman who bore you.

So it's not without a considerable sense of the gravity of this statement that we boldly proclaim the following:

Our Kobe beef meat & cheese loaf can kick your mama's meat loaf's matronly little hiney.

There...we've said it.

If we seem audacious, and maybe even a bit heretical, let us present our case.  To begin with, our traditional meatloaf recipe has won us a legion of die hard fans over the years;  the more enlightened and evolved of whom will actually bring their mothers to our restaurant to partake of this Brick Oven Bistro staple.  Believe me, it takes years of trust and most likely many hours of therapy involving family-of-origin issues to get to this point, but for those of our customers who have, we just want to say, "we're ok; you're ok".

But back to the meatloaf.  Our Kobe beef and cheese loaf is what we like to think of as "meatloaf reconsidered".  We start with locally raised Kobe beef, subject it to our secret meatloaf recipe (you've wondered about the trained ninjas posted at the doors to our kitchen), add a layer of savory cheese, sprinkle generous chunks of sausage (cause nothing goes with meat like...well, meat), roll it, pat it, mark with a "B", and put it in the oven for mama and thee (our apologies to Mother Goose for yet another blasphemy, but we're on a roll here -- no pun intended).

But wait...it gets better.  We serve this paragon of comfort food with baby carrots, hand mashed potatoes, our burgundy mushroom gravy (aka, nectar of the gods), and our homemade coleslaw.  It's enough to make a Boston blue blood yell, "boy, howdy!"

So now that we've gotten all this off our chest, we're ready to put our meat loaf where our mouth is (or hopefully, where your mouth is).  We'd like you to share your fondest meat loaf memories with us.  Just go to our Facebook page.  Who knows, maybe you'll inspire our next sacrilege.  Just don't tell mama.




Wednesday, July 29, 2009 9:00:13 AM (Mountain Daylight Time, UTC-06:00)  #  Comments [0] 

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