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	<title>Northwest Food News &#187; Cajun</title>
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		<title>Chef Roland’s Cajun Cuisine &amp; BBQ, Boise</title>
		<link>http://www.nwfoodnews.com/2010/07/01/chef-rolands-cajun-cuisine-bbq-boise/</link>
		<comments>http://www.nwfoodnews.com/2010/07/01/chef-rolands-cajun-cuisine-bbq-boise/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 11:00:32 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[Chef Roland's]]></category>
		<category><![CDATA[crawfish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[hushpuppies]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3069</guid>
		<description><![CDATA[I can live with, even appreciate, the old desk and piles of paperwork you pass by when walking into Chef Roland&#8217;s dining room. The cordless drill left on the floor near a table. And Roland Joseph himself shuffling across the room to a zydeco beat that&#8217;s moving twice as fast as he is. All of which would give pause if it didn&#8217;t fit so well the languid, slightly-tattered, gumbo-gothic motif that makes New Orleans and bayou country itself so darkly intriguing. A tidy and polished Bourbon Street, after all, would not a Mardi Gras make. But fueling that soulful imperfection, whether here or there, is the food &#8211; Louisiana food. And that food had better be good. That&#8217;s why on a June lunch visit I was encouraged when Chef Roland dropped a live crawfish on our table. He flies the squirming mudbugs up from Louisiana; the crawfish fishery is one of the few in the Gulf that hasn&#8217;t yet been impacted by the BP oil spill. After so graphically proving their freshness, he brought out a heaping, flame-red pile of boiled-in-the-shell crawfish tumbled with corn on the cob, red potato and hot link sausage ($18.95). The spices clinging to those [...]]]></description>
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		<title>A Little Louisiana at the Boise Farmers Market</title>
		<link>http://www.nwfoodnews.com/2009/08/29/a-taste-of-louisiana-at-boises-farmers-market/</link>
		<comments>http://www.nwfoodnews.com/2009/08/29/a-taste-of-louisiana-at-boises-farmers-market/#comments</comments>
		<pubDate>Sat, 29 Aug 2009 21:41:33 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boudin]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Louisiana]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=526</guid>
		<description><![CDATA[Janie Burns of Meadowlark Farms in Nampa is bringing boudin to Boise. If you don&#8217;t already know, boudin is a much loved, meat and rice sausage you&#8217;ll find all over Louisiana&#8217;s Cajun country. Janie has been working on the recipe with sausage maker Lin Hintze of Big Lost River Meats in Mackay, Idaho and they&#8217;ve just about got the recipe down. Janie was giving away samples at the Capital City Market on Saturday to get some feedback before beginning to sell the final product.  Here&#8217;s a little audio of Janie Burns explaining her path to boudin. Janie Burns: &#8220;Well the boudin is a Louisiana sausage that has unusual ingredients.  It has rice and lamb, peppers and some different spices.  It’s a new introduction.  I’m giving it away today to some of my select customers so they can try it and tell me if they like it and then when I do a bigger batch, I’ll have the recipe down. In working with Lin Hintze of Big Lost River Sausage, he is always coming up with great ideas that when he goes to sausage conferences and perhaps talking to his fellow sausage makers around the country, he comes with lots of [...]]]></description>
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		<title>Seasons, Eagle</title>
		<link>http://www.nwfoodnews.com/2009/02/27/seasons-eagle/</link>
		<comments>http://www.nwfoodnews.com/2009/02/27/seasons-eagle/#comments</comments>
		<pubDate>Fri, 27 Feb 2009 23:21:18 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=512</guid>
		<description><![CDATA[Walking into Seasons for the first time, it&#8217;s easy to mistake the place for a simple neighborhood deli. It&#8217;s got a stylish enough veneer (this is Eagle after all), but it just doesn&#8217;t have the look of a full-blown restaurant. There&#8217;s the white-enamel, supermarket-size beverage case humming along the wall; there&#8217;s the purchasable culinary knickknacks stacked around a mere handful of tables; and there&#8217;s the flier-like menu, a seemingly unsurprising assortment of wraps, sandwiches and salads. But look a little closer. You&#8217;ll see that this year-old business tucked into a back lot near the now-shuttered Sixonesix is a whole bunch more than a standard-issue deli. First, the beverage case is filled with a far higher number of good wines and beers than Diet Cokes and Sprites. Around the corner from that cooler hides a rather handsome wine bar. A bit farther still, there&#8217;s a single-tabled hideaway surrounded by floor-to-ceiling cabernets, pinot noirs and chardonnays. Then there&#8217;s that menu: The tip-off for me came with the muffulettas and crawfish po-boys that lurk quietly among the BLTs and Reubens. Owner Rachel Hurn, her chef brother Eric Peterson and parents Barbara and Dan Peterson are all from Baton Rouge, in the heart of [...]]]></description>
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